Pickled onions are a great appetizer for meat. Its bitter taste sets off any meat dish, whether it is aromatic kebab, striped steak cooked over an open fire, or grilled meat from a home oven. Onions are good not only fresh, but also pickled according to various recipes. Spend a few minutes on a delicious marinade, and your table will be decorated with crispy fresh onion garnish for barbecue.
Pick your recipe
You will need
- Onions marinated with rings:
- 2-3 medium strong onions
- 3 tablespoons of sugar
- ½ tablespoon of salt
- 75 milliliters of table vinegar (9%)
- 200 grams of water
- Onions in balsamic vinegar and mustard:
- 1 large onion
- 1 tablespoon mustard
- 1 teaspoon balsamic vinegar
- a pinch of salt and pepper
- 2 tablespoons of vegetable oil
- Onions marinated in tomato juice:
- 4-5 pieces of bulbs
- 1 bunch parsley
- 3 tablespoons tomato paste
- 2 tablespoons of sunflower oil
- 1 teaspoon of vinegar 9%
- 1 teaspoon of sugar and salt
- Pickled onions with lemon:
- 2 large onions
- 1 medium lemon
- 1 teaspoon of salt and sugar
- 1 tablespoon of sunflower oil
- a pinch of ground white pepper
- Onions marinated in citric acid:
- 2 onions
- 6 g of citric acid
- 100 ml of water
- 1 teaspoon of salt
- 1 clove bud
- 1 bay leaf
- 1 pinch of red pepper, cinnamon, ground black pepper
- Greek marinated onion rings:
- 2-3 medium onions sweet salad onions
- 100 milliliters of olive oil
- 75 milliliters of balsamic vinegar
- oregano
- Pickled spicy onions:
- 500 grams of small onions
- 2 liters of apple cider vinegar
- 150 grams of brown sugar
- 1 tablespoon of salt
- 1 teaspoon freshly ground pepper
- red hot pepper Cyrano
- by the number of cans
- 1/2 tablespoon French mustard
- 1 teaspoon cloves
- Bay leaf
Instruction manual
1
Onions marinated with rings.
Choose the dishes in which you will pickle the onions. A glass jar with a wide neck or a bowl that you can cover with a saucer or plate is suitable. Peel the onion and cut into rings with a wide knife. Put the onions in the prepared dishes. Place a small pan on the stove, pour water into it, add salt and sugar. Bring the water to a boil, remembering to stir. When the water boils, add table vinegar and turn off the heat immediately. Pour the hot marinade onion and cover with a lid or plate. Let the marinade cool and put the onions in the refrigerator. Pickled onions in this way can be consumed immediately after it cools down, but it will be tastier in a day.
2
Onions marinated in balsamic vinegar and mustard.
Mix chopped onion or half rings onion with mustard. Salt and pepper. Season the onion with any vegetable oil, preferably refined, so that there is no pungent odor. Pour in balsamic vinegar. Both dark and light are suitable, but cooks recommend using yellow balsamic so that the onion does not darken. Mix thoroughly with your hands or a wooden spatula so that the onion rings do not break. And send the dish for 1.5 hours in the refrigerator. This onion will complement well not only steaks or kebabs, but also perfect for a sandwich.
3
Onions marinated in tomato juice.
Remove the husk from all the bulbs, immerse them in cold water for an hour. Cut into rings with a thickness of 4-5 mm. Chop the parsley and mix with the onion. Heat sunflower oil in a pan, add tomato paste with 200 ml of warm water. Add salt and sugar. Simmer the mixture for no more than 10 minutes. Add vinegar and remove the pan from the heat in a minute. Put the onions in jars or plastic containers, fill with marinade and cork with lids. If you plan to store onions pickled in tomato juice in the winter, pre-sterilize the jars for 10 minutes, and after packing roll them with iron lids. Leave to cool completely at room temperature. Onions placed in plastic containers or other containers can be stored for no more than 7 days in the refrigerator.
4
Pickled onions with lemon.
Peel the onion, cut into thin half rings. Stir with ground white pepper. Rub the peel of half a lemon on a fine grater - just one teaspoon is enough. Cut the lemon into two parts, squeeze the lemon juice through your fingers so that the seeds do not fall into the juice. Dissolve salt and sugar in 3 teaspoons of warm water, pour in the same oil and lemon juice, add the lemon zest. Place the chopped onions in a deep cup, pour the marinade and leave for 30-60 minutes. Drain, onions can be served immediately.
5
Onions marinated in citric acid.
Boil water with citric acid for 1 minute, pour in all the other ingredients. Place peeled and chopped onions in a glass jar, pour boiling marinade. Let the onions in the jar cool. Pickled onions in citric acid can be stored in the refrigerator for no longer than 7 days.
6
Greek marinated onion rings.
There are a large number of sweet salad varieties of onions, sometimes they, without knowing the exact name, are called Spanish or red onions, although sweet onions are not necessarily red. Such varieties include Red Baron, Carmen, Exibishen. This onion is perfect for quick pickling and delicately emphasizes the taste of barbecue. He is especially good with lamb shish kebabs. Peel the onion, cut into rings and put in a zip bag. Pour olive oil, balsamic vinegar into a bag and sprinkle oregano. Button the bag, shake it and send the onion to marinate for 6-8 hours. Such onions can be put in a salad of fresh vegetables served with meat.
7
Pickled spicy onions.
If you are used to taking care of everything in advance, then it will not be difficult for you to pickle the onions a month before the start of the “barbecue” season. Tiny piquant onions are perfect for fatty pork meat. Peel the onion skins and soak overnight in a brine of two liters of water and 4 tablespoons of salt. Drain the brine in the morning. Prepare sterilized glass jars. Mix apple cider vinegar, brown sugar, mustard and freshly ground pepper. Arrange onion, hot pepper, bay leaf and cloves in jars. Pour in cold marinade, close the lids and put in the refrigerator. The onion will be ready in a month.
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