How to pickle onions in vinegar quickly. How to quickly pickle onions for salad: recipes. Pickled green onions

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Few housewives know how to pickle onions for salad. This is due to the fact that most snack dishes require only a fresh vegetable. However, there are still such salads that turn out to be more tasty and spicy if you add pre-pickled onions to them. Such dishes include "Male Caprice", "Senior Tomato", "Russian Beauty", "Unshaven Man" and others.

That is why in this article we decided to consider several ways to pickle onions for salad. Which one to use to prepare delicious snack dishes is up to you.

Pickled Onions: Salad Recipe

The most popular way to pickle onions is to use table vinegar. Indeed, with the use of this spice, the vegetable becomes more fragrant, spicy and tasty. It is good to use such onions not only for preparing various salads, but also for serving with meat. By the way, it is with a vegetable marinated in vinegar that kebabs or barbecues are most often made.

So, to prepare the acute component, we need:

fresh white onion - 3 large heads;
cold drinking water - 250 ml;
vinegar 9% natural - about 70 ml;
granulated sugar - about 3 large spoons;
table salt - ½ large spoon.

Cooking process

How should pickled onions be prepared? The recipe for salad involves the use of only simple and inexpensive ingredients. Having prepared them, you need to start processing the vegetable. All the husks are carefully removed from it, and then cut into thin half rings. If a salad requires onion, chopped into cubes, then it is chopped in this way.

The processed vegetable is laid out in a small jar and lightly tamped (the main thing is not to overdo it). In a separate bowl, ordinary cold water, natural 9% vinegar, as well as table salt and granulated sugar are mixed. After that, all products are thoroughly mixed. Then they are put on a strong fire and brought to a boil. The resulting marinade is immediately poured with chopped onions and tightly closed with a lid. In this form, the vegetable is kept for 90 minutes (until the products cool completely).

After pickling the onion, it can be used for its intended purpose, after squeezing it with your hands. If you have prepared too many vegetables, then they can be stored in the refrigerator (only closed) for several weeks.

An easy and quick way to marinate

If you do not like pickled onions for salad, prepared in the above way, then we recommend using the simplified method. Thanks to him, you will make a spicier vegetable. In addition, to prepare such a component, you will need only half an hour of free time.

So, we will cook a simple pickled onion for salad from the following ingredients:

fresh white onion - 3 large heads;
vinegar 6% natural - about 170 ml;
granulated sugar - 2 pinches;
dried dill - 2 pinches.

Cooking method

Before pickling onions for salad, it must be properly processed. To do this, the vegetable is peeled, and then cut into thin rings, half rings or cubes (as required by the recipe for the dish). At the same time, hard elements that are located at the rhizome of the fruit must be removed from the product. Then it is laid out in a bowl, sprinkled with a small amount of dried dill and granulated sugar. At the end, the vegetable is poured with a 6% natural bite. After mixing the ingredients, they are closed with a lid and left at room temperature for 25-35 minutes. During this time, the onion should soak in the marinade, become sharp and crispy.

Before using the finished product for salad, it is carefully squeezed out, and if necessary, pre-washed in cold water (if the vegetable has become too spicy).

Details on how to pickle onions for salad quickly

We discussed the classic version of pickled onions above. However, there are other ways to prepare this vegetable. Let's take a look at one of them right now. For this we need:

Cooking

Before pickling onions for salad, they are completely peeled, and then cut into rings or quarters. After that, take a separate container and squeeze juice from a fresh lemon into it. Then freshly boiled water, granulated sugar, freshly ground allspice and sea salt are added to it. All ingredients are mixed, and then flavored with finely chopped herbs and vegetable oil. In this form, it is left aside for 3-5 minutes.

After the specified time, chopped onions are laid out in a small glass jar and poured with the resulting marinade. All products are thoroughly mixed again and tightly closed with a lid. In this form, the vegetable is marinated for half an hour. In this case, the marinade must be completely cooled.

At the end, fragrant and crispy onions are filtered and cooled. Then it is added to salads, as well as to any other dishes.

Summing up

Pickled onions for salad can be quickly prepared not only by pouring it with oil or a table bite, but also by applying other ingredients. For example, some cooks prepare such a component using balsamic or wine vinegar, soy sauce and even mayonnaise.

A delicious meat kebab cannot do without a savory snack in the form of pickled onions. There are many variations of its preparation with the addition of various additives and spices. Consider the popular recipes for pickled onions for barbecue.

Pickled onions for barbecue: a classic of the genre

table vinegar 9% - 80 ml.
table salt - 15 gr.
bulb - 3 pcs.
purified water - 230 ml.
granulated sugar - 65 gr.

Choose medium-sized bulbs, visually inspect for external damage. Next, remove the husk, rinse the product with running water. Chop the onion into thin rings.
Place the product in a suitable bowl, send a pan to the stove in parallel. Add purified water, salt and granulated sugar to it.
Turn on the burner, bring the ingredients to a boil. With the appearance of the first bubbles, you need to pour in the vinegar, and turn off the stove.
Stir the ingredients, then pour the chopped onion with the finished marinade. Cover the container with the product with a lid or a suitable plate.
The aging time of pickled onions depends on personal time and preferences. Let the product brew for 1 hour to a day. After that, throw the vegetable in a colander, eat.

Pickled onions for barbecue: dry method

apple cider vinegar - 50 ml.
onions - 3 heads
salt - to taste
sugar - 20 gr.

Peel the onion, chop in the usual way. Squeeze the product lightly and place in a suitable container.
Sprinkle the onion with vinegar, add salt and granulated sugar. Stir the ingredients thoroughly, wait 20 minutes. Pickled onions are ready to eat.

Red pickled onion

bow "Red Baron" - 3 pcs.
olive oil - 110 ml.
oregano - 15 gr.
vinegar 6% - 80 ml.

Remove the husk from the onion, rinse the product with running water. The vegetable should be chopped into rings and sent to a sealed bag.
Next, you need to add oil, oregano and vinegar to it. Close the bag and shake it thoroughly. Wait about 1.5 hours, serve on fresh lettuce leaves.

Onion marinated with lemon juice

onions - 4 pcs.
spices - to taste
table salt - 30 gr.
sunflower oil - 60 ml.
lemon - 1 pc.

Peel the onions in the usual way, chop into half rings. Send the product to a deep bowl.
Add spices and oil, sprinkle with freshly squeezed lemon juice. Wait at least 1 hour, consume.

Small onions marinated in sugar

crushed pepper - 5 gr.
cane sugar - 140 gr.
mustard in French - 15 gr.
small onions - 650 gr.
bay leaves - in fact
table salt - 75 gr.
ground cloves - 7 gr.
filtered water - 2 l.
apple cider vinegar - 1.8 l.
chili pepper - in fact

Sort the bulbs, get rid of the husk. Next, start preparing the brine. Combine filtered water and salt. Stir the liquid until the crystals are completely dissolved. Pour the bulbs with brine, leave the product overnight.
With the onset of the next day, throw the bulbs in a colander, proceed to the sterilization of glass jars. Choose the container size of your choice. Combine vinegar, pepper, spices and sugar in a separate container.
Pack the bulbs in glass jars, add a little cloves, bay leaf, chili pepper to each. Pour in the prepared marinade, not reaching the edges of 1 cm. Tighten the lids tightly, refrigerate.
The above method is not fast. The term of infusion is 3-4 weeks. Only after a specified period of pickled onions can be consumed. In the end, you will be satisfied with the result.

Red onion in spicy marinade

onion - 5 pcs.
vinegar 6% - 500 ml.
carnation - 2 buds
bay leaves - 6 pcs.
pea pepper - 7 pcs.
vegetable oil - 40 gr.
sugar - 35 gr.
salt - 20 gr.

Take a suitable saucepan, add vinegar, sugar and salt to it. Send the container to the stove, bring the liquid to a boil. Reduce the heat to a minimum level, simmer for 3-4 minutes.
Peel the onions, chop into small rings. Place the product in a heat-resistant bowl, pour in the hot marinade. After 1 hour, the product will be ready. Before use, the onion must be thrown into a colander.

Quick pickled onion

table vinegar - 25 ml.
onion - 4 pcs.
rock salt - 12 gr.

Remove the husk from the bulbs, rinse the product under the tap. Chop the vegetable into small rings. Place the onion in a deep bowl, add salt and vinegar.
Close the container with a tight lid, shake the contents of the container well. Wait 40-60 minutes, apply as directed.

Pickled onions in beetroot juice

beets - 1 fruit
wine vinegar - 110 ml.
food salt - 25 gr.
onion - 4 pcs.
pepper mixture - 8 gr.

Peel and rinse the onions, chop into thin rings. Do similar manipulations with beets, cut the root crop into small straws.
Mix the onions and beets, prepare the marinade in a separate container. Mix wine vinegar with water in a 1:1 ratio. Add salt and pepper mixture.
Pour the vegetables with the composition, send the container with the contents to a cool dark place. The exposure time varies within 20-24 hours.

Pickled onions in oil

onion - 5 pcs.
fresh herbs - 40 gr.
various spices - to taste
lemon - 1 pc.
olive oil - 70 ml.
salt - to taste

Clean the bulbs in the usual way. Cut the vegetable into rings. Add spices to taste, add salt if necessary.
Pour finely chopped greens and oil to the total mass. Sprinkle the onions with freshly squeezed lemon juice. Marinate the product for at least 1 hour.

Onions in a spicy marinade

6% vinegar - 40 gr.
sumac (seasoning) - 15 gr.
onion - 3 pcs.
ground red pepper - 3 gr.
chopped sweet pepper - 4 gr.
greens - 35 gr.

Pick up suitable onions, peel and chop in the usual way into rings. Add some salt and squeeze out the vegetable.
Send the onion to a glass container, add spices to taste, pour in the vinegar. Chop greens, pour into a common container. Marinating time is 40 minutes.

Wine marinade for onions

filtered water - 450 ml.
onions - 4-5 pcs.
white wine - 500 ml.
table salt - 10 gr.
ground pepper - 5 gr.
granulated sugar - 20 gr.

Cut the onion in the classic way, chop into thin rings. Use a deep cup, place the chopped product in it. Pour boiling water into the container, wait 6-8 minutes.
After the time has elapsed, discard the onion in a colander, place the product in a clean container, add pepper, salt and granulated sugar to the vegetable. At the end of the procedure, pour in the wine, mix the ingredients. The exposure time is 3 hours.

Pickled onions with herbs

boiled water - 220 ml.
onion - 2 pcs.
vinegar 9% - 65 ml.
granulated sugar - 25 gr.
table salt - 7 gr.
greens - 45 gr.

Remove the skin from the bulbs and wash. Chop the vegetable in half rings, send to a cup. Chop the greens and add to a bowl.
Warm the water to 50 degrees, add the remaining components to it. Pour the mixture into the onion. The vegetable should marinate at room temperature for about 3 hours.
After that, throw the pickled onion into a fine sieve, leave it in a clean container until consumed.

Onion in pomegranate marinade

onion - 4 pcs.
pomegranate juice - 450 ml.

Peel the vegetable, chop into rings. Send the product in a suitable container, pour in the pomegranate juice.
Put the bowl in the refrigerator, wait 4 hours. After that, serve the onion to the barbecue.

Pickled onion in Caucasian style

sugar sand - 50 gr.
onions - 4 pcs.
salt - to taste
apple cider vinegar - 55 ml.

Peel the onion, wash and cut into half rings. Squeeze the vegetable lightly to extract the juice. Next add sugar and salt.
Pour apple cider vinegar into a bowl. Leave the product to marinate for half an hour. After a predetermined time, the onion is ready for use.

Pickled onion with adjika

drinking water - 150 ml.
onion - 3 pcs.
vinegar 6% - 120 ml.
adjika dry - 75 gr.

Peel the onion in the usual way, it is not necessary to chop. Lightly beat the vegetable with a kitchen mallet. Send water to the stove, wait for bubbles to appear.
Pour the onion with hot liquid, wait 15 minutes. Strain the water into a separate container. Mix adjika and vinegar to the broth. Pour the liquid back to the onion, wait 3 hours.

It is easy to cook pickled onions in various ways, if you follow practical advice. Vary the number of ingredients and find the perfect recipe for yourself. Serve pickled onions with a cooked kebab or as a single appetizer.

Video: how to pickle onions for barbecue and pilaf

How many wonderful recipes can be prepared using one simple ingredient - pickled onions. Sour, slightly spicy onion rings perfectly set off the taste of salted fish, are used in salads, preservation, and even simply fried in breadcrumbs. So why not figure out how to make delicious pickled onions on your own and abandon the purchased product forever.

Preparing Pickled Onions

Before proceeding directly to the recipes, let's look at the main nuances of the onion pickling process. There are few of them, but each of them requires attention.

Onions are distinguished by their peculiar taste due to the presence of flavonoids - chemical compounds that "repel" microbes (yes, that's why in childhood you were forced to eat onions and garlic in winter). To remove some of the flavonoids, and with them the bitterness, any acid-containing compounds help: vinegar, lemon juice and others. Such organic acids are diluted with water to reduce their concentration, and at this stage the first difficulty occurs: warm water increases the pickling time of the onion, therefore, using express recipes, do not forget to cool it or pour boiling water over the onion before pickling. Hot water removes bitterness more effectively in less time. Another nuance that will speed up the process of removing flavonoids is proper chopping: the finer the onion is chopped, the faster it will be ready for use. That, in general, that's all, let's move on to the recipes.

Onion Pickled in Vinegar - Recipe

Ingredients:

onion (large) - 1 pc.;
water - 100 ml;
vinegar (9%) - 3 tbsp. spoons;
sugar - 1 tbsp. a spoon;
salt - ¼ tbsp. spoons.

Cooking

Dilute sugar and salt in boiling water, add vinegar. We cut the onion into rings and put it in any glass or enamel bowl, pour it with hot vinegar mixture and leave to marinate until the water cools completely (about 1.5 hours). After the time has elapsed, the onion is ready to eat.

Pickled Onions (quick recipe)

If there is only 15-20 minutes left for pickling, then use the following recipe.

Ingredients:

onions - 1 pc.;
wine vinegar - 2 tbsp. spoons;
sugar - to taste.

Cooking

Pre-cut onion rings are poured over with boiling water, and then immediately dipped in cold water. Sugar is dissolved in a small amount of hot water and added to the onion along with vinegar. After 15 minutes, pickled onions can be served at the table. Pickled onions can also be cooked in apple cider vinegar, instead of wine, observing the same proportions.

Onion marinated with lemon

Ingredients:

onion - 1 pc.;
lemon - ½ pc.;
sugar - 50 g.

Cooking

In 0.5 l of water, dilute the juice of half a lemon and sugar, lay the onion cut into rings and bring the mixture to a boil. We wash the finished onion with water and use it in our favorite recipes.

Onion marinated in mustard and balsamic vinegar

Ingredients:

sweet onion - 1 pc.;
mustard - 1 tbsp. a spoon;
balsamic vinegar - 1 teaspoon;
salt, pepper, marjoram - a pinch each;
vegetable oil - 2 tbsp. spoons.

Cooking

Mix chopped onion with mustard, salt, pepper, flavor with marjoram and season with refined vegetable oil and balsamic vinegar. Marinate onions for 1-1.5 hours in the refrigerator. The finished product is very savory and is great as an addition to sandwiches.

Spicy pickled onions

Ingredients:

Cooking

Boil water with citric acid, salt, cloves, cinnamon and pepper for about 3-5 minutes. At the bottom of a glass jar we lay a bay leaf, then a layer of chopped onion, pour everything with hot marinade and leave to cool completely. Pickled onions prepared in this way can be stored in the refrigerator for about 1 week. To give the onion color, you can add a little grated beetroot to the jar.

Pickled onions have many advantages over fresh onions. Such an additive to dishes diversifies the taste, gives the cooked food a pleasant aroma. These onions are incredibly easy to prepare. You can use this ingredient not just as an addition to salads, but also as a complete addition that goes well with meat and salted fish, such as herring.

There are many recipes for pickled onions. It is worth noting that in any of them it is very important to use the indicated proportions so that the additive does not turn out to be too sour in taste. Depending on which recipe is chosen, the cooking time for pickled onions will vary. The easiest and fastest way involves pickling in vinegar for 30 minutes. You can pickle onions in advance, for example, a day before the proposed feast.

Pickled onions have many benefits. These include taste and aroma. Such a product has a mild taste, unlike fresh onions, so many cooks prefer to add it to various dishes as one of the ingredients. In addition, pickled onions do not cause tearing, because during the cooking process, substances that irritate the mucous membrane of the eyes disappear. At the same time, an interesting marinade recipe can give such a component new flavors.

Everyone is familiar with this situation, when any salad with fresh onions leads to bad breath. One of the main advantages of pickled onions is the absence of such a smell. Pickled onions in vinegar or other marinade is a universal component that can be consumed at any time of the day without fear of making a bad impression on others.

We recommend that you do not forget that cooked food should bring health benefits. During the heat treatment, the onion loses all useful substances, in particular, vitamin C, 90% of which is destroyed during cooking and frying. The pickling process helps to retain most of all the nutrients that are contained in the onion, which is another important advantage.

There are three varieties of such a bulbous vegetable that are easy to distinguish by color:

Any variety can be quickly marinated using a classic recipe.

Three Ways to Use the Supplement

Pickled onions can be used in a variety of ways. This is a wonderful addition to barbecue, cooked in the best traditions of Caucasian cuisine. It is necessary to prepare a simple marinade using the original recipe, pour the chopped onion over it. When the component is ready, you need to add greenery to it. It is best to use parsley, cilantro, basil, dill. For flavor, sprinkle the onion with lemon juice and add half a teaspoon of sugar. After that, such an onion salad is wrapped in thin Armenian lavash. This dish is easy to prepare for a picnic. It should be specially served with a barbecue. You can immediately wrap a piece of barbecue in pita bread. This is delicious!

The second way to use the supplement is for presentation. To do this, you should take a purple onion, which has a very beautiful shade. The onion in this case should be cut into rings, which look very nice on the dish. After cooking, the circles are laid out on a plate with herring, salmon, baked tuna, grilled chicken, pork steaks and other dishes. This decoration meets the basic rule that all presentation components must be edible.

The third interesting way: pickled onions can be added to baked vegetables. This is a complete, tasty and very healthy side dish. This salad recipe is incredibly simple. It is necessary to bake eggplants, zucchini, large bell peppers and tomatoes in the oven, peel them, cut into cubes, add onion marinated in vinegar, herbs, salt and olive oil. This dish goes well with meat and fish. It is also very easy and quick to prepare.

Classic marinating recipe

The most popular recipe for pickling onions involves the implementation of the process in vinegar. So, you need to take the following ingredients:

First you need to prepare the marinade. To do this, water is mixed with vinegar, the concentration of which is 9%. After that, you need to add spices, salt, sugar. Bulbs must be chopped into rings or half rings, put in a deep container with a lid, for example, a food container. The chopped vegetable is poured with marinade and sent to the refrigerator.

Pickled onions will be ready in 30-40 minutes. This recipe, which involves pickling in ordinary vinegar, is universal. Herbs can be added to the finished ingredient to improve taste and appearance.

It is worth noting that this method allows you to quickly pickle any variety of onions.

Marinating in lemon juice

The following recipe allows you to prepare a very tasty supplement. Many nutritionists recommend using lemon juice instead of vinegar because it contains vitamins. Such pickled onions are prepared incredibly quickly. You need to take the following ingredients:

We recommend slightly warming up the water to prepare the marinade. This will greatly speed up the cooking process. Water should be at a temperature of 50 - 55 degrees. Add lemon juice, spices, salt, sugar to it. After that, finely chopped onion is poured with marinade. The container with onions should be sent to the refrigerator for 40 minutes.

This method is perfect for people who follow a healthy diet. If you are cooking for a child, we highly recommend replacing the vinegar with lemon juice. This ingredient is not only useful. It gives the food a very pleasant aroma inherent in all citrus fruits. At the same time, the pickling process is very fast.

Marinating in wine vinegar

Marinating in wine vinegar makes a supplement that can be refrigerated for up to 2 months. The recipe involves the use of the following components:

500 grams of red onion;
320 milliliters of red wine vinegar;
170 grams of granulated sugar.

First, you need to sterilize the jars to extend the shelf life of the finished onion. After that, the onion should be chopped into rings or half rings, and then laid out in jars. It is necessary to tightly stack the rings, trying not to leave empty spaces. Sugar should be dissolved in wine vinegar and put on a slow fire. With vinegar brought to a boil, it is necessary to pour jars with onions, cover with lids, cool, and then send to the refrigerator.

You can use the supplement within a day. Such pickled onions can be added to various sandwiches, burgers. It pairs perfectly with fried liver and beef steaks. Since it keeps for a long time in the refrigerator, you can make a double serving.

There are many ways to pickle onions. The most popular involves the preparation of additives in the usual 9% vinegar. Often, cooks pickle onions in lemon juice and wine vinegar. You can prepare such a component, send it to the refrigerator, where it will be stored for several days or even months, depending on the recipe used for cooking.

Calories: Not specified
Time for preparing: Not specified

I offer a simple and quick recipe from which you will learn how to pickle onions in vinegar. Pickled onions taste much more pleasant: sweet and sour, soft, slightly spicy. It is eaten with pleasure in salads even by those who do not recognize onions in any form: neither fried, nor stewed, and even more so fresh. So the recipe for pickled onions in vinegar will certainly come in handy, especially if the tastes do not match in the family, and there is neither time nor desire to cook for each separately.
Pickled onions are most often used as a component of vegetable salads. But it also makes a good snack or addition to, fish, baked chicken. And kebabs without it are completely unthinkable. So write down the recipe and cook to your health!

Ingredients:

- onions - 4 medium heads;
- sugar - 2 tsp;
- coarse salt - 1 tsp;
- table vinegar 9% - 1 tbsp. l (or 6% if you like onions that are not spicy);
- water - 2/3 cup.

How to cook with a photo step by step

We clean the bulbs from the husk, cut off the bottom so that there are no dense areas. Cut in half, chop into thin half-rings.

We shift the chopped onion into a deep bowl, convenient for pickling.

Now it's time to prepare the marinade. Pour salt and sugar into cold water. Salt for the marinade is better to take stone, large. Heat up to a boil. If the salt was grayish in color or interspersed with impurities, we filter the base for the marinade through a fine strainer.

Cook the marinade for one to two minutes at a low boil until the salt and sugar are completely dissolved. We add vinegar. You can take any - table, wine, apple or berry. The strength is up to you - if you like the onion to be spicy, use 9% vinegar. If you want the taste to be softer, 5-6% of the fortress will do.

After adding the vinegar, immediately remove the marinade from the heat. Let cool slightly and pour into a bowl with chopped onions.

Stir occasionally to evenly coat the marinade. After 20-30 minutes, the onion will be ready.

Drain the marinade, put the onion in a sieve and squeeze lightly from the marinade. If still warm, cool, if already cooled - you can add to salads or other dishes.

Pickled onions in vinegar are a great accompaniment to many dishes. It can be served as an appetizer, seasoned with vegetable oil and dill, it can be offered with fried meat,