How to cook delicious pickled onions in half rings for the winter

Onions are very healthy, but not everyone likes their raw taste and smell. In order not to deprive the body of vitamins and minerals, they consume pickled vegetables. It is somewhat inferior to the fresh one in the content of valuable substances, but the taste is softer, juicier and perfectly complements many dishes.

Features of pickling onions

How to pickle onions correctly? Main nuances:

1. The turnips are laid whole, in rings or half rings. Although whole vegetables are suitable, sliced they will absorb the marinade faster and will be more convenient for preparing various dishes.
2. Use white or purple bulbs: they are equally fragrant, red the taste is not so pungent.
3. Prepared with or without sterilization. Heat treatment preserves the product for 6-8 months. When pickling small amounts of onions for quick consumption, sterilization is not necessary.

Preparing the container and ingredients

The best storage utensils pickled onions - glass jar with a metal lid. Both materials are well sterilized by steam and in the oven. A suitable container volume is 0.5 or 0.7 liters.

Hot processing methods for cans:

1. For a couple. A colander or a special lid with holes is placed on a large saucepan, the jars are placed with the neck down and boiled for 10-15 minutes. The screw caps are lowered into the water at the bottom of the pan.
2. In the oven. Jars are placed on the wire rack and kept at a temperature of + 100… + 120 ° C for 15–20 minutes.
3. In the microwave. A cleanly washed and dry container is filled with 1.5 cm of water and placed in a microwave oven for 5-7 minutes at a power of 700 W.

Main ingredients:

• white or red onions, peeled, thoroughly washed, cut into rings or half rings;
• cold water, preferably filtered or spring water;
• vinegar dining room 9%;
• granulated sugar;
• salt.

The rest of the ingredients (herbs, spices, berries, fruits or vegetables) are added as desired.

Helpful! To quickly and easily peel the bulbs, they are pre-immersed in boiling water for 1 minute, then quickly cooled in ice water, the roots are cut off and the husks are removed.

Recipes

The choice of recipe depends on your taste preferences and the desired result. There is always a suitable one from the variety of options.

Classical

Such a cut marinated onions for the winter, no bitterness. Harvesting for herring and barbecue is suitable.

You will need:

• white onion - 1 kg;
• vinegar 9% - 250 ml;
• cold water - 2 l;
• allspice - 6 peas;
• bay leaf - 2 pcs.;
• salt - 200 g

Cooking sequence:

1. The turnips are cleaned and washed.
2. Shredded in half rings 0.5 cm thick.
3. Boil water with salt. Remove from heat, add vegetables and keep in a cool place for 24 hours.
4. After a day, the liquid is drained.
5. Onions are placed in pre-sterilized jars. Spices are added.
6. The marinade is boiled: water and vinegar are brought to a boil.
7. Pour liquid into jars with a workpiece.
8. The containers with the contents are sterilized for 10 minutes in boiling water, having previously covered them with clean lids.
9. Roll it up, wrap it up with a blanket and keep it warm until it cools completely.

To check the reliability of closed containers, they are turned over immediately after seaming and observed for several minutes. Liquid will not leak from hermetically sealed containers.

In slightly acidic marinade

For lovers of mild pickled onions in half rings for the winter, a recipe with apple cider vinegar is suitable. This piece with a slightly sour taste is ideal for salads.

Ingredients:

• onions - 1.5 kg;
• water - 1 l;
• apple cider vinegar - 200 ml;
• sugar - 50 g;
• salt - 50 g.

Prepare a snack like this:

1. Vegetables are washed and peeled, cut into half rings 0.5-1 cm thick.
2. Cook over low heat for 5-7 minutes.
3. They are taken out and laid out in sterilized jars.
4. Prepare the marinade: boil water, add sugar, salt and apple cider vinegar. Cook for another 3-5 minutes.
5. Pour containers with onions with ready-made marinade, sterilize for 15 minutes.
6. The cans are rolled up and kept warm until they cool completely.

In a spicy marinade

Spices give the preparation a special piquant taste. Such a vegetable is indispensable for frying meat and goes well with barbecue.

You will need:

• onions - 1.5 kg;
• water - 2.7 l;
• sugar - 50 g;
• salt - 100 g;
• vinegar 9% - 0.6 l:
• bay leaf - 6 pcs.;
• star anise - 3 stars;
• cloves - 6 pcs.;
• ground cinnamon - 1.2 tsp;
• red pepper - 1.2 tsp.

Cooking steps:

1. Peeled vegetables are cut into rings or half rings.
2. Pour boiled water with a little salt and leave for 2-3 hours.
3. Spices are placed on the bottom of clean containers, salted onions are placed on top.
4. Prepare the marinade from water, sugar and salt. When the liquid boils, add vinegar. Remove from heat and pour into jars. Wrap up until it cools completely.

With dill and pepper

Fresh dill, pepper and garlic enhance the benefits of the product. Banks with contents are not additionally sterilized.

You will need:

• onions - 1 kg;
• garlic - 3-5 cloves;
• bulgarian pepper - 300 g;
• water - 2 l;
• fresh dill - 50 g;
• black peppercorns - 7 pcs.;
• bay leaf - 4 pcs.;
• vinegar 9% - 230 ml;
• sugar - 50 g;
• salt - 100 g;
• juice of ½ lemon.

How to cook:

1. Peel the onion, wash, cut into half rings.
2. Boil water, add lemon juice.
3. Place the onion in the liquid and cook over low heat for 2 minutes. Take it out with a slotted spoon, let the water drain.
4. Pepper is washed, cleaned of seeds, cut into cubes no more than 5 mm thick.
5. At the bottom of the sterilized jars, peeled garlic, bay leaf, onion, pepper, dill are laid in layers. Fill containers up to the very neck.
6. The marinade is made from water, sugar, salt and vinegar.
7. The blanks are poured, rolled up, covered with a blanket.

In a cool place, the snack is stored for up to 1 year.

In Bulgarian

For lovers of a spicy snack, a recipe with red hot pepper is suitable. The product is combined with pasta and replaces the traditional adjika.

Ingredients:

• white or red onion - 1 kg;
• water - 300 ml;
• table vinegar - 300 ml;
• bay leaf - 4 pcs.;
• allspice - 5 peas;
• chili pepper - 2 pods.

Sequencing:

1. Turnips are cleaned, washed, cut into rings or half rings.
2. Bay leaves, allspice and half of an onion are placed in a sterile container.
3. Place 1 chilli pod on top.
4. The free space is filled with the remnants of the onion, adding a second pepper.
5. Pour everything with a hot marinade from water and vinegar.
6. The containers are tightly closed.

Rings in vinegar

This quick recipe for pickled onion rings in cans is paired with kebabs, smoked fish, pizza and vinaigrette.

Required:

• turnips - 3 pcs.;
• water - 1 tbsp.;
• vinegar 9% - 7 tbsp. l .;
• sugar - 3 tbsp. l .;
• salt - 1.5 tsp;
• spices to taste.

Preparation:

1. Put water on the fire, add sugar, salt, vinegar, spices (optional).
2. The onions are peeled, washed and cut into rings. Placed in a glass jar.
3. Pour vegetables with marinade and cover with a lid.
4. Let it brew for 30 minutes.

In orange juice

An original combination of citrus and spicy vegetables with a pronounced sour accent goes well with meat and fish dishes.

Ingredients:

• purple onion - 1 kg;
• orange juice - 250 ml;
• cold water - 250 ml;
• apple cider vinegar - 600 ml;
• salt - 50 g;
• sugar - 100 g;
• cloves - 1 tsp;
• cinnamon - 1 tsp;
• tarragon - 4 branches.

Preparing an appetizer is simple, but time-consuming:

1. Prepared vegetables are cut into rings or half rings.
2. Salt and onion are added to boiling water. Remove from heat and leave for 6 hours. The liquid is drained.
3. Prepare the marinade: combine water, sugar, vinegar and orange juice. Boil for 2-3 minutes.
4. Vegetables are dipped into the marinade and cooked for 5 minutes.
5. Put everything in jars, add spices and close.

The snack is stored for 3 to 5 months.

In beet juice

Onions look great in beet juice. It is also called "fake" because it gives the impression that the vegetable is red.

Ingredients:

• white onions - 1 kg;
• beets - 0.5 kg;
• water - 0.5 l.;
• sugar - 2-2.5 tbsp. l .;
• salt - 1.5 tsp;
• juice of ½ lemon.

How to cook:

1. The beets are rubbed and left for 30 minutes to give juice.
2. Pour the vegetable into cold water and bring to a boil. Remove from heat and rub through a sieve.
3. Add sugar, salt and boil again. When the broth boils, add lemon juice.
4. Clean jars are filled with chopped onions, filled with hot beet marinade.

Cooking tips

Spices and herbs such as cloves, coriander, celery or parsley root give the onion a unique flavor. Instead of 9% vinegar, citric acid is added in a proportion of 1 tsp. at 14 st. l. water.

Important! Turnips are chosen without damage, signs of rot.

To peel and cut a spicy vegetable without tears, the knife is periodically moistened in cold water.

Storage advice

Keep the workpieces in a cool dark place. The optimum temperature is + 12 ... + 15 ° C.

If the product is sterilized and tightly closed, the shelf life will increase to 1 year. Vegetables are stored for 2-3 months without heat treatment.

Conclusion

The daily norm of fresh onions per day is no more than 100 g. If there are contraindications, boiled or pickled vegetables are consumed (no more than 2 turnips per day). Various spices, herbs and vegetables increase the benefits of the product, add new flavors.