The most delicious recipes: how to pickle onions in vinegar

Onions are a very popular vegetable in cooking and are added to many dishes. Because of its pungent and bitter taste, it is often pickled in vinegar. To do this, take not only the usual table version, but also apple, wine, rice, balsamic. The vegetables are red or golden. Consider how best to pickle onions in vinegar.

Where is pickled onion used

Such a vegetable retains all the beneficial properties and goes well with various products.

Important! Despite the usefulness of the vegetable, it is recommended to consume it in moderation to avoid gastrointestinal problems.

Pickled onions are added to such dishes:

• salads;
• sandwiches;
• cold snacks for the winter;
• meat and fish;
• kebab and shawarma.

Have a pickled vegetable there is no specific smell, which makes it indispensable in the preparation of dishes for business receptions or romantic meetings.

Onion preparation

Any kind of vegetable with different pungency and taste is suitable for pickling.

Preparatory procedures:

• selection of quality turnips;
• peeling;
• grinding into cubes, half rings, rings.

Pickling water is taken:

• raw, passed through a filter;
• boiled;
• defended;
• non-carbonated mineral.

Tap water that has not undergone one or another type of cleaning is not suitable.

The best recipes

Pickled onions are not only added to many dishes, but also used as an independent snack. A vegetable soaked in marinade loses its characteristic smell and pungent taste, and instead, piquancy and astringency appear.

Fastest recipe

The vegetable prepared in this way goes well with shawarma, kebabs and salads.

For pickling you will need:

• 500 g onions;
• 3 dec. l. apple cider vinegar;
• 50 g sugar;
• salt on the tip of a spoon.

The preparation is simple: finely chop the onion, knead it with your hands and combine with the rest of the ingredients. The product is ready in 15–20 minutes.

The most popular

This product is suitable for meat dishes and salads. A vegetable pickled in the classical way does not lose vitamins and minerals contained in it.

Ingredients:

• 400 g of turnips;
• 1/3 Art. l. salt;
• 5-6 st. l. 9% or wine vinegar;
• 2 tbsp. l. Sahara;
• 350 ml of purified water.

Preparation:

1. Pre-cleaned turnips are shredded with rings no more than 0.3 cm thick and folded into a high container. A jar is well suited for this: the small diameter of the bottom allows you to prepare an appetizer with a minimum amount of sauce.
2. Combine water, sugar, salt and vinegar, mix thoroughly and add to the onion, so as to completely cover it.
3. The workpiece is insisted under a lid at room temperature for 50-60 minutes. If the product is not planned to be used in the near future, it is placed in the refrigerator.

If the marinade is not enough, prepare another portion, keeping the same proportions.

With wine vinegar

In such a marinade, onions will appeal even to those who do not really like it. The product is ideal for dishes with meat, fresh vegetable salads, herring and potatoes.

Ingredients:

• ½ kg of vegetables;
• 1/5 tsp cinnamon;
• 25 g salt;
• 2-3 pcs. dried cloves;
• 3-4 peas of black pepper;
• 250 ml of water;
• 2 bay leaves;
• 1 tbsp. l. wine vinegar.

Preparation:

1. The onions are washed, peeled, cut and put in a jar. Large turnips are cut in half rings, small ones - in rings.
2. Pepper, vinegar, cloves, salt and cinnamon are added to boiled water. The composition with spices is boiled again, and then cooled.
3. Bay leaf is added to the marinade, everything is poured into a container with onions and kept under a lid for 2-3 hours.

The workpiece is stored in the refrigerator for no more than 1 week.

In apple cider vinegar

This seasoning contains vitamins A, E, C, P, group B.

For cooking you will need:

• 3 turnips;
• 35 g sugar;
• salt to taste;
• 30 ml vinegar.

How to cook:

1. Chop the onion, add a little salt to it and knead it with your hands.
2. Spread the rest of the components to the mass and mix.
3. Leave the product for 20 minutes to soak well.

To prevent watery eyes when cutting a bitter vegetable, the knife is periodically lowered into cold water.

With table vinegar and sugar

This marinade goes well with meat dishes.

Ingredients:

• 1 medium turnip;
• 4 tbsp. l. 9% vinegar;
• 300 ml of water;
• 1 bunch of greens (optional);
• 2 tsp salt;
• 1 tbsp. l. Sahara.

Cooking steps:

1. The onion and herbs are chopped, combined and placed in a glass or ceramic dish with a lid.
2. Pour vinegar into the water, add salt and sugar, mix thoroughly and add to the onion.
3. The container with the marinade is placed in the refrigerator for 30 minutes.

With dill

This preparation is ideally combined with meat and fish. Green dill gives the product a pleasant aroma and mild taste.

Components:

• 1 turnip;
• 1 tbsp. l. salt;
• 4 tbsp. l. 9% vinegar;
• 250 ml of water;
• 1 tbsp. l. Sahara;
• 3 tbsp. l. finely chopped dill.

Preparation:

1. The vegetable is chopped in any convenient way.
2. Prepare a marinade for onions: dissolve vinegar, salt and sugar in the indicated proportions in water.
3. All ingredients are mixed, put in a container with a lid, sprinkled with dill on top.

Before use, the snack is insisted for 30 minutes.

Attention! Metal and plastic containers are not suitable for storing onions and vinegar.

With beets

The shallots and beets marinade will appeal to fans of non-standard recipes.

You will need:

• 4 shallots;
• 1/2 tsp peas of black pepper;
• 350 g of beets;
• 150 ml of apple cider vinegar;
• 1 tsp salt;
• 1 tsp Sahara;
• 300 ml of water.

Preparation:

1. Put salt, sugar, pepper into boiled water, pour apple cider vinegar.
2. Beets are cut into thin slices, placed in a marinade, boiled, then removed from heat.
3. Sliced shallot combine with the prepared composition and leave for 3 days in a cool place.

With carrots

The bitter vegetable marinated with carrots has a sweet yet piquant taste.

The dish includes:

• 350 g onions;
• 800 g carrots;
• 1 liter of water;
• 3 tbsp. l. 9% vinegar;
• 3 tbsp. l. vegetable oil;
• 2-3 cloves of garlic;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 bay leaf;
• 1 tbsp. l. coriander;
• 1 tsp ground black pepper.

How to cook:

1. Vegetables are thoroughly washed and peeled.
2. Carrots are grated, onions are cut in half rings.
3. Vinegar, squeezed garlic and oil are added to the boiled water. Then add sugar, salt and spices.
4. The vegetables are combined with the marinade and mixed. After the mixture has cooled, wring it out with your hands.

To bring to full readiness, the workpiece is kept in the refrigerator for at least 12 hours.

With vegetable oil

This recipe is suitable for many dishes.

It includes:

• 5 turnips;
• 5 tbsp. l. oils;
• ¼ Art. 9% vinegar;
• ½ tsp. salt;
• 1 tbsp. l. Sahara;
• ground black pepper to taste.

Preparation:

1. Chopped onions are scalded with boiling water and immediately cooled under cold water.
2. Mix oil, vinegar, salt, sugar and pepper, completely cover the vegetable with them.
3. Insist the mixture in a cool place for at least 1.5 hours.

With cold marinade

This versatile recipe includes:

• 1 onion;
• 1 tsp salt;
• ½ tsp. Sahara;
• 1 tbsp. l. rice and 9% vinegar;
• 1 bunch of dill.

Preparation:

1. Salt, sugar and rice vinegar are added to the chopped onion. Insist 20 minutes.
2. The liquid is drained, table vinegar is poured into the container.
3. Put chopped dill in the dressing and leave for 30 minutes.

To obtain a mild taste, rice vinegar is diluted with water in a 1: 1 ratio.

With hot marinade

For such a snack you will need:

• 5 large turnips;
• 2-3 pcs. carnations;
• ½ tsp. mustard seeds;
• 4 allspice peas;
• 7 peas of black pepper;
• 1 tbsp. l. salt;
• 1 bay leaf;
• 3 tbsp. l. Sahara;
• 200 ml of water;
• 70 ml of 9% vinegar.

Preparation:

1. Spices, salt and sugar are placed in water and brought to a boil over medium heat.
2. The boiled composition is combined with vinegar and poured onto chopped onions.
3. The product is kept covered for 1.5-2 hours.

In order for the onion to have a more intense taste, it is left in the refrigerator for 5-6 hours.

In soy marinade

To get a soy marinade, you will need:

• 1/2 tsp table vinegar;
• ground red pepper to taste;
• 8 turnips;
• 200 ml of olive oil;
• 120 ml of soy sauce.

Preparation:

1. The onions are washed, peeled and cut into thin slices.
2. Add soy sauce and vinegar to the vegetable, stir and leave for 10 minutes to soak the mixture.
3. Combine the heated oil with the onion and stir. The resulting marinade is seasoned with pepper.

To make the dressing tastier, let it brew well.

Life hacks for making marinade

Recommendations for obtaining a special taste at the dressing:

1. They choose high-quality bulbs of the correct shape, without damage. Better if it will varieties of red.
2. To obtain a special taste, use grape or wine vinegar.
3. In order for the marinade to infuse better, it is left for several hours in a cool place.
4. Spices are added in a minimal amount, otherwise they will kill the taste of the sauce.

Cooking features

Pickled onions are prepared for various purposes: as an ingredient in salads, for meat, as a snack for the winter and salted fish. Each cooking technology has its own characteristics.

For winter

Make vegetable stocks until the next harvest at home is not difficult.

Ingredients:

• 400 g onions;
• 200 ml of water;
• 1 tsp salt;
• 1 tbsp. l. Sahara;
• 2 tbsp. l. vegetable oil;
• 2 tbsp. l. table vinegar;
• 3 cloves of garlic;
• 2-3 bay leaves;
• 5-6 peas of allspice.

Preparation:

1. The vinegar and oil are diluted with cold water and all the prepared ingredients are added, except for garlic and onions.
2. Put the saucepan with the contents on the stove, bring to a boil and cook for 4-5 minutes over medium heat.
3. Chop the onion, pour boiling water over it and cool.
4. Onion and garlic are placed in sterilized jars and poured with cooked marinade.
5. The containers rolled up with metal lids are turned over and left to cool.

Store the snack in a cellar or refrigerator.

Important! The shelf life of such a blank is 1 year.

For salad

Vinegar is chosen taking into account which salad the marinade will be prepared for. For delicate options, apple, rice or wine are suitable, for meat options - ordinary table or balsamic.

Marinating onions in vinegar takes 2–2.5 hours. The liquid is drained, the vegetable is slightly squeezed. The product is added to the salad and mixed with the rest of the ingredients.

For herring

To prepare onions for serving salted herring, you will need:

• 3 tbsp. l. 9% vinegar;
• 1-2 tsp Sahara;
• 2 turnips;
• 7 tbsp. l. water.

All ingredients are mixed and poured into thinly sliced ​​onions. After 30 minutes, the workpiece is ready for use.

For barbecue

How to marinate a vegetable for a kebab or grilled meat? The technology and recipe are simple.

You will need:

• 2 large turnips;
• ½ tsp. salt;
• 2 tsp Sahara;
• 250 ml of water;
• 3 tbsp. l. table vinegar.

Preparation:

1. All components are mixed and poured into chopped onions.
2. The container with the marinade is left under the lid for 2-3 hours.
3. Remove excess liquid, pour the dressing onto the meat and sprinkle with chopped herbs.

Conclusion

There are a lot of recipes for onions marinated in vinegar: they are supplemented with lemon juice, mustard seeds, different types of peppers, and red wine.

The appetizer goes well with salads, sandwiches, meat, fish, sauces and omelets. Compliance with the recommended proportions and cooking technologies will allow you to achieve a piquant taste of the product.