The best recipes for pickled onions for the winter at home

It would seem, what could be simpler than cooking pickled onions? But sometimes there is not enough time even for such an elementary dish on fleeting everyday life. Therefore, we recommend marinating several cans from a fresh harvest in advance for the winter. In cold weather, it will come in handy with meat, fish, it can be used as a spicy addition to salad.

In the article we will tell you how to pickle onions for the winter at home.

Selection and preparation of the main ingredient

Pickled onions in rings, half rings and whole... For the latter option, you will need small copies. Large onions are generally not desirable for canning, since their pulp becomes coarse and tough. Both white and yellow and red vegetables are canned - bright and unusual workpieces are obtained.

Attention! Before canning, the vegetable should be inspected for rot - spoiled specimens are not used. The husk is preliminarily removed, the pulp is cut if necessary.

The best recipes for making pickled onions for the winter

From our selection of recipes, every housewife will find something for herself. In winter, such a preparation will help save time and give the body energy., onions are especially rich in vitamins C and group B.

Interesting.Onions contain many phytoncides and will help protect against colds in cold weather, reduce the risk of catching the virus.

A simple classic recipe

To prepare the classic version, you will need:

• small onions - 1.3 kg;
• table vinegar - 3 tbsp. l .;
• bay leaf - 3 pcs.;
• rock salt - 120 g;
• granulated sugar beet - 1 tsp;
• peppercorns - 6 pcs. fragrant and black;
• water - 1 l.

You can add the greens that you like best... But the amount should not exceed two branches per 0.5 liter can. You must first wash and dry it. Peel the onion, free from films. Boil water, add salt and vegetables, after 3 minutes remove with a slotted spoon. Put the onion in water at room temperature to cool.

Attention! Before starting the process, it is necessary to sterilize and dry the jars and lids.

Place in prepared containers peppercorns, lavrushka and herbs, if used. Fill the jars tightly with onions. Boil the liquid in which the onion was cooked, add sugar and vinegar. Pour brine into jars, cover with lids. After 6 minutes, pour the marinade back into the saucepan and bring to a boil again. It remains to pour the marinade on the onion again and roll up.

Onions in slightly acidic marinade

For a softer marinade, use apple cider vinegar. This recipe is suitable for those who do not tolerate an acidic ingredient very well.

For procurement you will need:

• small onions - 1.4 kg;
• apple cider vinegar - 180 ml;
• salt and sugar - 50 g each;
• water - 1 l.

Peel the vegetables, boil the water, dip the onions into it... After 5 minutes, take it out, drain the water, you can use a colander for this. After cooling down, place tightly in prepared jars.

Attention! Larger onions can be used for any recipe, but they will need to be cut into pieces. More often housewives use cutting into rings or half rings, but sometimes it is enough to simply divide into quarters.

Pour salt and sugar into the liquid in which the onion was cooked, wait until it is completely dissolved, add vinegar and after 3 minutes remove from heat. Pour the marinade into jars of vegetables and cover. Place in a large container in hot water (on a napkin) and sterilize for ten minutes, then roll up.

Spice recipe

Gourmets will appreciate the spicy pickled onions - oriental notes will add spice to the preparation.

For cooking you will need:

• small onions - 0.5 kg;
• white wine vinegar - 80 ml;
• salt - 1 tbsp. l .;
• sugar - 1 tsp;
• cloves - 3 pcs.;
• fresh ginger - 200 g;
• lavrushka leaves - 2 pcs.;
• sweet peas - 5 pcs.;
• star anise - two stars;
• vanilla sugar - 1 tsp;
• water - 0.5 l.

The bulbs are peeled and dipped in boiling water for a couple of minutes. Then they are taken out, poured over with cold water and allowed to drain. Then they are laid out on the prepared cans.

Interesting. If the onion is very "evil", you can hold it a little in salted water - so the bitterness will go away.

To prepare the marinade, add all the ingredients to the water.... The ginger root is pre-peeled and cut into medium-sized pieces. After boiling with the resulting liquid, pour onions in jars and immediately roll up the lids.

Reference. If you do not want some spices to end up in the jar, but you like their taste and presence in the marinade, then you can put them in a gauze bag and cook in this way. After the marinade is ready, the bag is thrown away, and the remaining ingredients fall into the workpiece.

Sweet pickled onion with apples and cranberries

Unusual combinations often lead to original results.

For procurement you will need:

• onion sets - 0.6 kg;
• apples - 0.4 kg;
• fresh or frozen cranberries - 0.1 kg;
• beet sugar - 2 tbsp. l .;
• coarse salt - 1 tbsp. l .;
• cinnamon sticks - 2 pcs.;
• vinegar 9% - 2 tbsp. l .;
• laurel - 2 leaves;
• black peas - 5 pcs.;
• star anise - two stars;
• sweet soy sauce - 1 tbsp l .;
• water - 0.5 l.

You should first peel the onions, wash and cut the apples into thin slices. For the marinade, sugar, salt are added to boiling water, vinegar, cinnamon, lavrushka, peppercorns, star anise are added and boiled again, at the end add soy sauce.

Onions should be soaked in boiling water for about two minutes, and apples and cranberries should be doused with boiling water.... Then put all the ingredients in the prepared jars. It will be more beautiful if you lay out the layout. The hot marinade should be poured immediately after boiling, then rolled up with container lids and stored.

Take a note:

Pickled onions for the winter without sterilization

Delicious sweet, crunchy pickled cucumbers

How to make instant pickled watermelon

Pickled onions with dill and pepper

Unusual bright flavor can be obtained with just a few ingredients:

• small onions - 0.9 kg;
• fresh sweet pepper - 200 g;
• garlic - 3 cloves;
• sugar - 4 tbsp. l .;
• salt - 1 tbsp. l .;
• vinegar 9% - 1 glass;
• water - 1.8 l;
• citric acid - on the tip of a knife;
• bay leaves - 3 pcs.;
• black peppercorns - 7 pcs.;
• fresh dill stalks - 30 g.

Remove the husk from the onion and garlic, remove the seeds and tail from the pepper. Dissolve citric acid in 1 liter of water, boil and add the onions for two minutes, remove with a slotted spoon, let the water drain.

Cut bell peppers into thin strips, garlic into small cubes... Cover the bottom of the prepared jars with garlic and lavrushka leaves, then lay the onions and bell peppers in layers, decorate the top with dill.

Reference. For this recipe, they take precisely the stalks of dill - they will give the marinade a special taste. They are cut with a length of 1-2 cm.

To prepare the marinade, take 1 liter of fresh water, boil, put sugar and salt in it, after the crystals are completely dissolved, add vinegar, after 30 seconds remove from heat. Pour boiling marinade into jars with vegetables and close hermetically with lids.

In orange juice

There are as many options for pickled onions as the imagination of housewives and cooks is enough for.Unusual tastes add new pleasant sensations to everyday food, and allow you to look at ordinary dishes in a new way. For this recipe, try the orange version. It will require:

• onion sets - 1 kg;
• apple cider vinegar - 0.5 l;
• orange juice - 250 ml;
• salt - 2 tbsp. l .;
• sugar - 4 tbsp. l .;
• water - 1 l.

Sevok needs to be peeled and poured with cold water in which salt is diluted, leave for 3-4 hours. Then it should be removed from the water and rinsed with running water.

Reference. Onions are soaked in salt water to avoid botulism and fungi in canned food. This procedure can be replaced by boiling the onions in boiling water for three minutes.

While the onions are salted, the marinade is prepared. For this in an enamel container, mix the juice, vinegar, sugar and water... After boiling, add the onion to the marinade and blanch for about seven minutes. Then put the vegetables in a jar, pour the marinade, roll up the lid.

Pickled onions in beetroot juice

Beets will help to color the onion. To prepare a bright "seaming" you will need:

• onions - 1.8 kg;
• beets - 0.8 kg;
• salt - 1 tbsp. l .;
• sugar - 2.5 tbsp. l .;
• citric acid - 1 g;
• water - 1 l.

Peel and wash vegetables, grate beets on a coarse grater... If the bulbs are large, then they should be cut into rings, the small heads should be left intact. The beets should be juiced - this will take about 30 minutes. Then it is transferred to a metal enamel container, filled with water and put on fire.

When the beets boil, they should be removed from the heat and filtered. - only liquid is required to prepare the seaming. The broth is put on the fire again and salt, sugar are added to it, and after boiling, citric acid is added.

At the end, the onions are placed in jars and poured with boiling marinade., after which they are tightly closed with lids or rolled up.

Asian Style Recipe

A traditional Korean dish made from pickled onions is called yangpa jangaji. This is a complete garnish for meat or fish. For cooking, take:

• onions - 1 kg;
• beet sugar - 250 g;
• lemon - 1 large;
• soy sauce - 0.5 l;
• water - 0.5 l;
• rice vinegar - 250 ml;
• chili peppers - one each green and one red.

Add vinegar, sauce to the water, add sugar, then put on low heat, after boiling, cook for 5 minutes. Then squeeze the juice from the lemon and pour into the marinade, stir to combine the components.

Wash the chili, cut into circles, peel the onion and cut into medium-sized slices, leave the small onions as they are. Put onion and pepper in the prepared container, alternating layers, pour marinade up to the top, roll up the lid and leave to cool.

Read also:

Delightful Pickled Sweet & Sour Cabbage

Best Recipes: How to Pickle Red Onions

With hot pepper

There is another recipe for sharper lovers. It will take:

• medium-sized bulbs - 0.6 kg;
• chili fresh large - 1 pc .;
• vinegar - 150 ml;
• sugar - 1 tbsp. l .;
• salt - 1 tsp;
• laurel leaf - 2 pcs.;
• sweet peas - 5 pcs.;
• cloves - 2 pcs.;
• dill umbrella - 1 pc.;
• beets - 100 g;
• water - 0.5 l.

Remove the husk from the onion, cut off the tail of the chili and take out the seeds. At the bottom of the prepared jars, fold bay leaves, peppercorns, cloves, dill, chopped beets, chili, cut into pieces. Lay the onion tightly on top.

Boil water with sugar and salt, then add vinegar, after 30 seconds pour onion with marinade... Covered with lids, the jars are placed in a saucepan and sterilized for 8 minutes. After that, the canned food is rolled up and removed to cool.

The recipe "Polish"

For this recipe, it is recommended to take a medium-sized onion, cut into half rings.

All you need:

• onions - 0.9 kg;
• salt - 2 tbsp. l .;
• sugar - 1 tsp;
• vinegar 9% - 2 tbsp. l .;
• black peppercorns - 5 pcs.;
• water - 1 l.

Peel the onion. Boil water with added salt. Dip the onion there for a couple of minutes, then put it in cold water.Put peppercorns in prepared jars and, if you want, you can add dried herbs or bay leaves. Put onion on top.

For the marinade, boil water with salt, sugar, vinegar... Then pour the onion into jars and roll up.

Storage

After the pickled onion blank is closed, hot cans are placed upside down, covered with a blanket and left until they cool completely... Only after that they are removed to the cellar.

Attention! The temperature in the room where canned food is stored should not exceed 14 ° C.

The workpieces are left in a dark, cool place for no more than one year.... An open can is kept in the refrigerator for no more than a week.

Helpful advice from experienced housewives

Since pickled onions cannot be stored in an open jar for a long time, usually marinate it in small containersto eat in 1-2 times.

All ingredients can be changed in any of the recipes... Someone loves sharper, someone - sour, and the other cannot live without their favorite spices. All recipes can be changed at your discretion.

If the marinade has boiled away and there is not enough for all the jarsthen you can simply add boiling water. It is enough to prepare the kettle in advance.

For pickling, you can use onions of any color and size, if desired, you can even pickle leeks or green stems.

Reviews

Pickled onions are very popular in different regions of Russia.

Natalia, Khabarovsk: “I first pickled onions for the winter 10 years ago. During this time, I realized that I prefer to scald the onions with boiling water, and not boil them for several minutes. So they turn out to be crisper and it seems that I just cut the onion. It really saves time and gives the flavor you need. ".

Marina, St. Petersburg: “I love winter preparations very much, I make a lot of them, and the family eats it all together. The pickled onion is one of the first to leave. I love to cook onions of different colors, turmeric, basil and beets help me with this. The variety of bright spots on the table cheers you up, and the taste of onions acquires unique shades. ".

Victoria, Stavropol: “Great appetizer. I usually add a lot of greens - then the onion turns out to be aromatic and unusual, I can't live without cilantro, and in the marinade it is especially bright and tasty. Often pickling onions and garlic together, then they are saturated with each other's aroma and become even tastier ".

Conclusion

It's not difficult to cook fragrant and healthy pickled onions for the winter: just choose healthy vegetables, favorite spices and take some time. The recipes can be changed at your discretion - the dish will not suffer from this, but will acquire an original taste.

Onions love spices and spices - there cannot be a lot of them for such canned food.