The most delicious recipes: how to pickle onions in vinegar

Onions are a very popular vegetable in cooking and are added to many dishes. Due to its pungent and bitter taste, it is often pickled in vinegar. To do this, take not only the usual table version, but also apple, wine, rice, balsamic. Vegetables are suitable red or golden. Let's look at the best way to pickle onions in vinegar.

Where are pickled onions used?

This vegetable retains all its beneficial properties and goes well with various foods.

Important! Despite the usefulness of the vegetable, it is recommended to consume it in moderation to avoid gastrointestinal problems.

Pickled onions are added to the following dishes:

• salads;
• sandwiches;
• cold snacks for the winter;
• meat and fish;
• shashlik and shawarma.

In pickled vegetable there is no specific smell, which makes it indispensable in preparing dishes for business receptions or romantic meetings.

Onion preparation

Any variety of vegetable with different pungency and taste is suitable for pickling.

Preparatory procedures:

• selection of quality turnips;
• peeling;
• chopping into cubes, half rings, rings.

Take water for marinating:

• raw, passed through a filter;
• boiled;
• settled;
• mineral still.

Tap water that has not undergone some type of purification is not suitable.

Best Recipes

Pickled onions are not only added to many dishes, but also used as an independent snack.A vegetable soaked in marinade loses its characteristic smell and pungent taste, and instead acquires piquancy and tartness.

The fastest recipe

The vegetable prepared in this way is perfect for shawarma, kebabs and salads.

For marinating you will need:

• 500 g onions;
• 3 dec. l. apple cider vinegar;
• 50 g sugar;
• salt on the tip of a spoon.

The preparation is simple: finely chop the onion, mash it with your hands and combine with the rest of the ingredients. After 15–20 minutes the product is ready.

The most popular

The preparation is suitable for meat dishes and salads. A vegetable pickled in the classical way does not lose the vitamins and minerals it contains.

Ingredients:

• 400 g turnips;
• 1/3 tbsp. l. salt;
• 5-6 tbsp. l. 9% or wine vinegar;
• 2 tbsp. l. Sahara;
• 350 ml purified water.

Preparation:

1. Pre-cleaned turnips are chopped into rings no more than 0.3 cm thick and placed in a high container. A jar is well suited for this: the small diameter of the bottom allows you to prepare a snack with a minimum amount of sauce.
2. Combine water, sugar, salt and vinegar, mix thoroughly and add to the onion until it is completely covered.
3. The workpiece is infused under the lid at room temperature for 50–60 minutes. If the product is not planned to be used in the near future, it is placed in the refrigerator.

If there is not enough marinade, prepare another portion, adhering to the same proportions.

With wine vinegar

Even those who don’t really like onions will like onions in this marinade. The product is ideal for dishes with meat, fresh vegetable salads, herring and potatoes.

Ingredients:

• ½ kg of vegetables;
• 1/5 tsp. cinnamon;
• 25 g salt;
• 2-3 pcs. dried cloves;
• 3-4 black peppercorns;
• 250 ml water;
• 2 bay leaves;
• 1 tbsp. l. wine vinegar.

Preparation:

1. Onions are washed, peeled, cut and put it in a jar.Large turnips are cut into half rings, small ones - into rings.
2. Add pepper, vinegar, cloves, salt and cinnamon to boiling water. The mixture with spices is boiled again and then cooled.
3. Add bay leaf to the marinade, pour everything into a container with onions and keep covered for 2-3 hours.

The product is stored in the refrigerator for no more than 1 week.

In apple cider vinegar

This seasoning contains vitamins A, E, C, P, and group B.

For preparation you will need:

• 3 turnips;
• 35 g sugar;
• salt to taste;
• 30 ml vinegar.

How to cook:

1. Chop the onion, add a little salt to it and knead it with your hands.
2. Add the remaining ingredients to the mixture and mix.
3. Leave the product for 20 minutes so that it is well soaked.

To prevent your eyes from watering when cutting a bitter vegetable, the knife is periodically dipped in cold water.

With table vinegar and sugar

This marinade is suitable for dishes with meat.

Ingredients:

• 1 medium turnip;
• 4 tbsp. l. 9% vinegar;
• 300 ml water;
• 1 bunch of greens (optional);
• 2 tsp. salt;
• 1 tbsp. l. Sahara.

Cooking steps:

1. The onion and herbs are crushed, combined and placed in a glass or ceramic bowl with a lid.
2. Vinegar is poured into the water, salt and sugar are added, mixed thoroughly and added to the onion.
3. Place the container with the marinade in the refrigerator for 30 minutes.

With dill

This preparation goes perfectly with meat and fish. Green dill gives the product a pleasant smell and mild taste.

Components:

• 1 turnip;
• 1 tbsp. l. salt;
• 4 tbsp. l. 9% vinegar;
• 250 ml water;
• 1 tbsp. l. Sahara;
• 3 tbsp. l. finely chopped dill.

Preparation:

1. The vegetable is chopped in any convenient way.
2. Prepare a marinade for onions: vinegar, salt and sugar in the indicated proportions are dissolved in water.
3. All ingredients are mixed, placed in a container with a lid, and dill is sprinkled on top.

Before eating, the snack is infused for 30 minutes.

Attention! Metal and plastic containers are not suitable for storing onions and vinegar.

With beets

Shallot and beetroot marinade will appeal to fans of non-standard recipes.

You will need:

• 4 shallots;
• 1/2 tsp. black peppercorns;
• 350 g beets;
• 150 ml apple cider vinegar;
• 1 tsp. salt;
• 1 tsp. Sahara;
• 300 ml water.

Preparation:

1. Add salt, sugar, pepper to water brought to a boil, and pour in apple cider vinegar.
2. The beets are cut into thin slices, placed in the marinade, boiled, then removed from the heat.
3. Sliced shallot combine with the prepared composition and leave for 3 days in a cool place.

With carrots

The bitter vegetable, marinated with carrots, has a sweet and at the same time piquant taste.

The dish includes:

• 350 g onions;
• 800 g carrots;
• 1 liter of water;
• 3 tbsp. l. 9% vinegar;
• 3 tbsp. l. vegetable oil;
• 2-3 cloves of garlic;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 bay leaf;
• 1 tbsp. l. coriander;
• 1 tsp. ground black pepper.

How to cook:

1. Vegetables are thoroughly washed and peeled.
2. Grate the carrots and cut the onion into half rings.
3. Vinegar, squeezed garlic and oil are added to boiled water. Then add sugar, salt and spices.
4. Combine the vegetables with the marinade and mix. After the mixture has cooled, squeeze it out by hand.

To bring it to full readiness, keep the workpiece in the refrigerator for at least 12 hours.

With vegetable oil

This recipe is suitable for many dishes.

It includes:

• 5 turnips;
• 5 tbsp. l. oils;
• ¼ tbsp. 9% vinegar;
• ½ tsp. salt;
• 1 tbsp. l. Sahara;
• ground black pepper to taste.

Preparation:

1. Chopped onions are scalded with boiling water and immediately cooled under cold water.
2. Mix oil, vinegar, salt, sugar and pepper and completely cover the vegetable.
3. Infuse the mixture in a cool place for at least 1.5 hours.

With cold marinade

This versatile recipe includes:

• 1 onion;
• 1 tsp. salt;
• ½ tsp. Sahara;
• 1 tbsp. l. rice and 9% vinegar;
• 1 bunch of dill.

Preparation:

1. Salt, sugar and rice vinegar are added to the chopped onions. Leave for 20 minutes.
2. The liquid is drained and table vinegar is poured into the container.
3. Add chopped dill to the dressing and leave for 30 minutes.

To obtain a mild taste, rice vinegar is diluted with water in a 1:1 ratio.

With hot marinade

For this snack you will need:

• 5 large turnips;
• 2-3 pcs. carnations;
• ½ tsp. mustard seeds;
• 4 peas of allspice;
• 7 black peppercorns;
• 1 tbsp. l. salt;
• 1 bay leaf;
• 3 tbsp. l. Sahara;
• 200 ml water;
• 70 ml 9% vinegar.

Preparation:

1. Spices, salt and sugar are placed in water and brought to a boil over medium heat.
2. The boiled mixture is combined with vinegar and poured onto the chopped onions.
3. The product is kept covered for 1.5–2 hours.

To give the onion a richer taste, leave it in the refrigerator for 5-6 hours.

In soy marinade

To get the soy marinade you will need:

• 1/2 tsp. table vinegar;
• ground red pepper to taste;
• 8 turnips;
• 200 ml olive oil;
• 120 ml soy sauce.

Preparation:

1. The onion is washed, peeled and thinly sliced.
2. Add soy sauce and vinegar to the vegetable, stir and leave for 10 minutes to soak the mixture.
3. Combine the heated oil with the onion and mix. The resulting marinade is seasoned with pepper.

To make the dressing tastier, let it brew well.

Lifehacks for preparing marinade

Recommendations for obtaining a special taste from the dressing:

1. Choose high-quality bulbs of the correct shape, without damage. It's better if they are red varieties.
2. To obtain a special taste, use grape or wine vinegar.
3. To infuse the marinade better, leave it in a cool place for several hours.
4. Spices are added in minimal quantities, otherwise they will interrupt the taste of the sauce.

Cooking features

Pickled onions are prepared for various purposes: as a component in salads, for meat, as a winter snack and to salted fish. Each cooking technology has its own characteristics.

For the winter

Stock up on vegetables until the next harvest at home is not difficult.

Ingredients:

• 400 g onions;
• 200 ml water;
• 1 tsp. salt;
• 1 tbsp. l. Sahara;
• 2 tbsp. l. vegetable oil;
• 2 tbsp. l. table vinegar;
• 3 cloves of garlic;
• 2-3 bay leaves;
• 5-6 peas of allspice.

Preparation:

1. Vinegar and oil are diluted with cold water and all prepared ingredients are added, except garlic and onions.
2. Place the pan with the contents on the stove, bring to a boil and cook for 4-5 minutes over medium heat.
3. Chop the onion, pour boiling water over it and cool.
4. Place onions and garlic in sterilized jars and pour in the prepared marinade.
5. The containers with metal lids are turned over and left to cool.

Store the snack in the cellar or refrigerator.

Important! The shelf life of this product is 1 year.

For the salad

Vinegar is chosen taking into account what kind of salad the marinade will be prepared for. For delicate options, apple, rice or wine are suitable, for meat - regular table or balsamic.

Pickling onions in vinegar takes 2–2.5 hours. The liquid is drained and the vegetable is lightly squeezed. The product is added to the salad and mixed with the remaining ingredients.

For herring

To prepare onions for serving salted herring, you will need:

• 3 tbsp. l. 9% vinegar;
• 1-2 tsp. Sahara;
• 2 turnips;
• 7 tbsp. l. water.

All ingredients are mixed and poured into thinly sliced ​​onions. After 30 minutes the workpiece is ready for use.

For barbecue

How to marinate vegetables for barbecue or grilled meat? The technology and recipe are simple.

You will need:

• 2 large turnips;
• ½ tsp. salt;
• 2 tsp. Sahara;
• 250 ml water;
• 3 tbsp. l. table vinegar.

Preparation:

1. All ingredients are mixed and poured into chopped onions.
2. Leave the container with the marinade covered for 2-3 hours.
3. Remove excess liquid, pour the dressing onto the meat and sprinkle with chopped herbs.

Conclusion

There are a lot of recipes for onions pickled in vinegar: they are supplemented with lemon juice, mustard seeds, different types of peppers, and red wine.

The appetizer goes well with salads, sandwiches, meat, fish, sauces and omelettes. Compliance with the recommended proportions and cooking technologies will allow you to achieve a piquant taste of the product.