Delicious recipes for the winter: pickled onions without sterilization

Pickled onions are a versatile preparation for any culinary occasion. Such canned food can be used in the preparation of kebabs, and in salads, soups, and also as a side dish for many hot dishes.

The blank is prepared quickly and easily, and the variety of recipes allows you to choose the best option for any purpose.

Which onion is suitable for the marinade

Both large and small bulbs can be used, as well as green feathers.

It is important to pay attention to the quality and freshness of the product:

1. The vegetable should be without signs rot and damage.
2. Although even large onions are suitable for pickling, the optimum size is medium as well as small sevok... Small varieties look beautiful in glass containers. In addition, a product of this size does not need to be crushed.
3. Under the husk, the pulp should be juicy and healthy.
4. Green onions should be freshly cut, crispy.

Features of pickling without sterilization

Marinating without final sterilization of the finished product significantly reduces the cooking time.

With such canning, special attention is paid to the choice of components - they must be as fresh as possible. But the container in which the onions will be marinated should be sterilized.

Preparing for pickling

It is advisable to prepare vegetables on the day of pickling. Until then, the ingredients can be stored in a cool place for no more than a week after collection.

Important. For preservation without sterilization, vegetables are not recommended to be bought for future use. Better to get a fresh product and cook it right away.

Tank preparation

Most often, onions are canned in small jars, which, after opening, are easily placed in the refrigerator. Since they take up little space, you can make several types of snacks at once.

Container preparation:

• the glass container must be thoroughly washed with soda, then dried;
• put a dry, clean jar in a cold oven, turn it on at 120 ° C and after heating it is kept inside for 15 minutes - 0.5 liters, 30 minutes - 3 liters.

Another way to sterilize cans is to steam them over the spout of the kettle. The ratio of the sterilization time to the volume: 1 l - 5 min., 2 l - 10 min., 3 l - 15 min.

Important. Together with the container, you need to wash and scald the lids.

Preparation of ingredients

The preparation of the main product is as follows:

• peel and wash the onions;
• if the vegetable is very bitter, it is soaked in salted water at the rate of 200 g of salt per 1 liter of water.

Green feathers are simply washed under running water and if necessary cut.

Reference. The bulbs are soaked for several hours to two days, depending on their size and bitterness.

Pickled Onion Recipes

Marinated onions retain most of their beneficial properties and acquire a delicate and pleasant taste, losing bitterness. Therefore, such salting will appeal to even those who prefer to do without onions in salads, soups and other dishes.

The classic green onion recipe

This preparation can be added to hamburgers, salads, and also used as an original side dish for omelettes and spaghetti.

Required products:

• green onion feathers - 500 g;
• water - 0.5 l;
• salt - 2 tbsp. l .;
• granulated sugar - 0.5 tsp;
• acetic acid 6% - 130 ml;
• peppercorns - a few peas;
• dill, parsley - to taste.

Preparation:

1. The feathers are cut to the height of a can. It is necessary that they completely fit in the bank in an upright position.
2. Boil water with salt, sugar, pepper, vinegar and herbs.
3. Pour the marinade into a jar and close the lid.

If salted greens are not needed, the marinade is poured into the jar through cheesecloth.

Marinating in champagne or dry wine

This unusual and original preparation is suitable for a festive table, in harmony with meat steaks and fish dishes.

Ingredients:

• green onions - 1 kg;
• water - 400 ml;
• salt - 0.5 tsp;
• champagne vinegar - 250 ml;
• honey - 1 tsp;
• thyme - a couple of twigs.

Preparation:

1. Add honey to champagne vinegar, then add water and salt. Mix everything and cook over low heat for about 1-2 minutes.
2. Send green feathers to the jar. Pour the cooled marinade next.
3. Put greens on top and roll up the lid.

The workpiece will be ready for use in a couple of weeks.

Leeks in slightly acidic marinade

To the leeks you can add a couple of small onions, which will make the preparation even more original and tastier.

Required products:

• green onions - 400 g;
• 2-3 onions;
• water - 500 ml;
• acetic acid malic - 1 tsp;
• salt and sugar - 1 tbsp each l.

How to cook:

1. Soak the bulbs in water, and cut the leek so that it fits into the container;
2. Put both types of onions on the bottom of the container.
3. Boil water over a fire, pour in acetic acid, salt and sugar. Stir. Wait until it boils.
4. Pour the mixture into a jar and close the lid.

The workpiece has a light sour taste that can be combined with hot peppers or fresh herbs.

Onion confiture

Ideal for garnish with meat or chicken dishes. Onions of any size can be used.

Ingredient List:

• onions - 500 g;
• salt - 0.5 tsp;
• granulated sugar - 3 tbsp. l .;
• olive oil - 2.5 tbsp. l .;
• wine - 0.5 tbsp.;
• seasonings for taste - thyme, basil, oregano, lemon mint or tarragon.

Preparation:

1. Cut the onion into quarters.
2. Heat oil in a frying pan and fry the onion, stirring constantly, until the vegetable is transparent.
3. Pour wine into the pan, add sugar, salt and seasonings. Stir and reduce heat.
4. Cook over the fire for another 10-15 minutes until the alcohol evaporates.
5. Put the resulting jam in small jars and close the lid.

The finished jam should be dark golden in color, viscous and aromatic.

With hot marinade

The hot marinade shortens the cooking time.

What you need:

• a couple of medium onions;
• water - 1 tbsp.;
• salt - 0.5 tsp;
• sugar - 1-2 tbsp. l .;
• acetic acid 9% - 2.5 tbsp. l.

Cooking method:

1. Peel and wash the turnips, cut into rings about 1 cm thick.
2. To boil water. Pour acetic acid, sugar and salt into it. Stir and wait until boiling.
3. Remove the liquid from the heat, pour it over the vegetables.
4. Roll up the container with a lid.

It is undesirable to use in this recipe Red onionas it will lose shape and color.

In an orange marinade

Aromatic and original salting has an unusual sweet-fruity taste. Such a dish will decorate a festive meal and will appeal to the most sophisticated gourmets.

Required products:

• small onions - about 500 g;
• water - 0.8 l;
• salt - 1 tsp;
• vinegar 6% - 3 tbsp. l .;
• orange juice - 0.5 tbsp

Cooking method:

1. Mix acetic acid and orange juice with water. Put on fire and bring to a boil.
2. Pour the vegetables with the resulting marinade and close the lid.

It is best to use freshly squeezed juice, packaged in this case will not work.

Acute

Such a blank is often used for kebabs and sandwiches. However, for spicy lovers, this can also be an everyday side dish.

Products:

• onions - 500 g;
• water - 0.5 l;
• acetic acid - 4 tbsp. l .;
• sugar - 2 tbsp. l .;
• salt - 0.5 tsp;
• cloves - a pinch;
• chili peppers, peas - 2 pcs.

Preparation:

1. To boil water. Add salt and wait until it is completely dissolved.
2. Add vinegar, spices.
3. Put on fire.10 minutes after boiling, remove from heat and cool slightly.
4. Chop the onion and put it in a jar. Pour marinade over and roll up.

Spicy food lovers can add some coriander seeds and a couple of pieces of ginger.

In Bulgarian

This recipe is suitable both for the festive table and for updating the everyday menu.

Ingredients:

• small onions - 500 g;
• water - 2 tbsp.;
• salt - 0.5 tbsp. l .;
• acetic acid - 1 tsp;
• oak leaf, bay leaf, dill, black peppercorns - 1 pc.

How to cook:

1. Clean, wash and place the main product on the bottom.
2. Then add herbs and spices.
3. Dilute vinegar and salt in water, heat over a fire and pour the contents of the container with boiling brine.
4. Close the lid.

Old recipe

A quick and easy recipe. The marinating time of the product is also minimal - it will be ready in 5-7 days.

Ingredient List:

• 3-4 medium onions;
• water - 1 tbsp.;
• vinegar - 4-5 tbsp. l .;
• salt - 1.5 tsp;
• granulated sugar - 2-3 tbsp. l.

Cooking method:

1. Cut the vegetable into rings or half rings, pieces no more than 2 cm thick.
2. Dissolve salt and sugar in water. Boil and pour in vinegar.
3. Place the chopped onions in a jar and pour over the hot brine.
4. Close the lid and cool.
5. Transfer to a cool place for storage.

Whole, rings and small

Depending on the size, the onions can be pickled whole, in large rings, or finely chopped.

Ingredients:

• 3 medium onions;
• water - 2 tbsp.;
• sugar - 3 tbsp. l .;
• salt - 1 tsp;
• table vinegar - 1.5 tbsp. l .;
• spices and herbs to taste - basil, thyme, black or hot pepper.

Preparation:

1. Peel and cut each vegetable in different ways: one onion - in rings, the other - finely chopped, and the third is left whole.
2. Heat water with salt and sugar dissolved in it over a fire.
3. After boiling, add vinegar and spices.
4. First, send a whole onion to the jar, then chopped.
5. Pour greens next, and then pour in the marinade that has not yet cooled down.
6. Roll up the lid and cool.

With dill and pepper

The recipe has a pleasant herbal aroma with a pleasant pungency of pepper.

Grocery list:

• small onions - 300 g;
• water - 1.5 tbsp.;
• salt - 0.5 tsp;
• granulated sugar - 1 tbsp. l .;
• vinegar - 1.5 tbsp. l .;
• dill - 2-3 pcs.;
• hot peas - 3-5 pcs .;
• red pepper - 0.5 pod.

How to cook:

1. Place the main ingredient in a container at the bottom.
2. Then send greens, a mixture of peppers to the bottle.
3. Put salt and sugar in boiling water. Dissolve and add vinegar.
4. Pour the boiling brine into a container and close the lid.

In beet juice

There is no vinegar in this recipe, so the appetizer will be tender, with a mild vegetable flavor.

Ingredients:

• several medium-sized bulbs - 1 kg;
• water - 500 g;
• 1 medium beet;
• salt - 1 tsp;
• granulated sugar - 3 tbsp. l .;
• citric acid - 0.5 tsp.

Preparation:

1. Chop the onion, chop the beets in a blender, not too finely. Wait until the beet juice appears.
2. Transfer the beets to a saucepan with water, put on fire. Add salt and sugar, then citric acid. Boil.
3. Send the chopped onion to containers, then pour the beetroot brine into the jar.
4. Close the lid and cool.

Storage tips and tricks

As with any preparation, it is recommended to store pickled onions in a cool, dark place. A regular cellar or storage room without heating will do.

Protect the workpieces from the neighborhood with odorous foods, as well as from freezing. It is advisable to keep an open jar in the refrigerator.

Temperature - from 0 to + 2 ° С. Humidity - 90%.

The shelf life is from a couple of weeks to 1 month. The shelf life of an open container is 2-3 days.

Conclusion

It doesn't take long to pickle fresh onions. Even a novice hostess can do this. The universal preparation is used in salads, when baking and boiling, successfully complementing your favorite dishes with juicy crunchy pickled onions.