Pickled onions: recipes for fish, meat, salads and sandwiches, with and without vinegar

Pickled onions are not just the most delicious seasoning for salted herring, or crunchy little mushrooms in sour cream. They decorate many dishes before serving - so do not neglect the preparation of this ingredient. So how to make a delicious pickled onion, what to soak so as not to be bitter? To cook deliciously and beautifully serve - read our step by step recipes with photos!

Onions have a number of varieties. Each of them has its own specific taste. But regardless of the type, the vegetable has a bactericidal and antiseptic effect, improves digestion and increases the protective functions of the body. It is consumed fresh, fried or pickled.

Marinade allows you to make the taste of the vegetable softer, remove excessive bitterness. Marinate not only in vinegar. Lemon, mayonnaise, water with sugar, etc. are suitable for this. It all depends on what role the rings will play next.

For herring

We take:

• onions - 250 g;
• water - 250 ml;
• table vinegar - seven tablespoons;
• granulated sugar - three tablespoons;
• table salt - 0.5 teaspoon.

Do

1. Add vinegar, salt and sugar to the water. (Use boiled or peeled).
2. Cut the vegetable into rings or half rings.
3. Fold in a glass jar or other container, pour the marinade and put in the refrigerator for half an hour.

To barbecue

We take:

• onion - one thing;
• water - 400 ml;
• table vinegar - two tablespoons;
• salt - 0.5 teaspoon;
• sugar - 1 teaspoon;
• black pepper peas - 0.5 teaspoon;
• bay leaf - two pieces.

Do

1. Peel the onion and chop in any way, then put in a container.
2. Boil a glass of water and pour boiled water over the chopped vegetable, cover.
3. Insist for 40 minutes and drain the water.
4. Bring 200 ml of water to a boil and add spices.
5. Turn off the water and pour vinegar.
6. Rinse the onion and add the marinade.
7. Insist for an hour, then drain the marinade.

Pink rings for future use

We take:

• red onion - 0.6 kg;
• table vinegar - two tablespoons;
• bay leaf - five pieces;
• table salt - 1.5 teaspoons;
• sugar - one tablespoon;
• water - two glasses;
• sunflower oil - two tablespoons;
• hot pepper - one piece;
• garlic - three cloves;
• black pepper peas - one teaspoon.

Do

1. Peel and cut vegetables.
2. Prepare a pot and pour water into it.
3. Add all ingredients (except onion, garlic and hot pepper) to the container and bring the marinade to a boil.
4. Three to four minutes after boiling add pink rings and turn off the fire after five to seven seconds.
5. Prepare a liter jar of glass and pasteurize, then add garlic and hot pepper into it.
6. Gently put the rings in the container, then pour everything with the marinade.
7. Roll up the jar and cover with warm material for two days.

With lemon

We take:

• onions - one piece;
• lemon - one piece;
• sugar - one teaspoon;
• table salt - 0.5 teaspoon;
• sunflower oil - one tablespoon.

Do

1. Peel the root crop and cut into rings.
2. Pour the juice squeezed from the lemon juice.
3. Add spices and mash the rings a little with your hands so that they let the juice flow, then add oil.
4. Insist 30 minutes
5. Add greens if desired.

With pepper and zest

We take:

• onion - one thing;
• lemon - one piece;
• sunflower oil - one tablespoon;
• water - 50 ml;
• salt, sugar - 0.5 teaspoon each;
• ground white pepper - 0.5 teaspoon.

Do

1. Cut the onion in half rings and add pepper.
2. Cut the lemon in half. Peel half and finely grate the peel. Squeeze the juice out of the pulp.
3. Heat the water to 70 ° C, add spices, oil, zest and lemon juice.
4. Prepare a container and put onion rings in it, then pour the marinade.
5. Insist half an hour.
6. Strain through a colander and add the finished product to the dish.

Marinating with lemon helps to avoid the use of vinegar, which is healthier.

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