Delicious recipes for the winter: pickled onions without sterilization

Pickled onions are a universal preparation for any culinary occasion. Such canned food can be used when preparing kebabs, in salads, soups, and also as a side dish for many hot dishes.

The preparation is quick and easy, and the variety of recipes allows you to choose the best option for any purpose.

Which onion is suitable for marinade?

You can use both large and small bulbs, as well as green feathers.

It is important to pay attention to the quality and freshness of the product:

1. The vegetable should be without signs rotten and damage.
2. Despite the fact that even large onions are suitable for pickling, the optimal size is medium or small. sevok. Small varieties look beautiful in glass containers. In addition, a product of this size does not need to be crushed.
3. Beneath the husk, the flesh should be juicy and healthy.
4. Green onions should be freshly cut and crispy.

Features of marinating without sterilization

Marinating without final sterilization of the finished product significantly reduces cooking time.

When preserving in this way, special attention is paid to the choice of ingredients - they must be as fresh as possible. But it is advisable to sterilize the container in which the onions will be pickled.

Preparing for marinating

It is advisable to prepare vegetables on the day of pickling. Before this, the ingredients can be stored in a cool place for no more than a week after collection.

Important. For preservation without sterilization, it is not recommended to buy vegetables for future use.It is better to purchase a fresh product and cook it immediately.

Preparing the container

Most often, onions are preserved in small jars, which, after opening, can easily be placed in the refrigerator. Since they take up little space, you can make several types of snacks at once.

Preparing containers:

• the glass container must be thoroughly washed with soda, then dried;
• a dry, clean jar is placed in a cold oven, turned on at 120°C and, after heating, kept inside for 15 minutes - 0.5 l, 30 minutes - 3 l.

Another way to sterilize jars is to steam over the spout of a kettle. The ratio of sterilization time to volume: 1 l – 5 min., 2 l – 10 min., 3 l – 15 min.

Important. Along with the containers, you also need to wash and scald the lids.

Preparing Ingredients

Preparation of the main product is as follows:

• peel and wash the bulbs;
• If the vegetable is very bitter, it is soaked in salted water at the rate of 200 g of salt per 1 liter of water.

Green feathers are simply washed under running water and, if necessary, cut.

Reference. The bulbs are soaked from several hours to two days, depending on their size and degree of bitterness.

Pickled onion recipes

Onions cooked in marinade retain most of their beneficial properties and acquire a delicate and pleasant taste, losing bitterness. Therefore, this pickling will appeal even to those who prefer to do without onions in salads, soups and other dishes.

Classic recipe with green onions

This preparation can be added to hamburgers, salads, and also used as an original side dish for omelettes and spaghetti.

Required Products:

• green onion feathers - 500 g;
• water – 0.5 l;
• salt – 2 tbsp. l.;
• granulated sugar – 0.5 tsp;
• acetic acid 6% – 130 ml;
• peppercorns - a few peas;
• dill, parsley - to taste.

Preparation:

1. Feathers are cut off as high as a jar. They need to fit completely in the jar in a vertical position.
2. Boil water with salt, sugar, pepper, vinegar and herbs.
3. Pour the marinade into a jar and close the lid.

If the greens are not needed for pickling, pour the marinade into the jar through cheesecloth.

Marinating in champagne or dry wine

This unusual and original preparation is suitable for a festive table, in harmony with meat steaks and fish dishes.

Ingredients:

• green onions – 1 kg;
• water – 400 ml;
• salt – 0.5 tsp;
• champagne vinegar – 250 ml;
• honey – 1 tsp;
• thyme - a couple of sprigs.

Preparation:

1. Add honey to champagne vinegar, then pour in water and add salt. Mix everything and cook over low heat for about 1-2 minutes.
2. Place green feathers in a jar. Then pour in the cooled marinade.
3. Place greens on top and roll up the lid.

The preparation will be ready for use in a couple of weeks.

Leeks in a slightly acidic marinade

To the leek feathers You can add a couple of small onions, which will make the preparation even more original and tastier.

Required Products:

• green onions – 400 g;
• 2-3 onions;
• water – 500 ml;
• malic acetic acid – 1 tsp;
• salt and sugar - 1 tbsp. l.

How to cook:

1. Soak the bulbs in water and trim the leek so that it fits in the container;
2. Place both types of onions on the bottom of the container.
3. Boil water over a fire, pour in acetic acid, salt and sugar. Stir. Wait until it boils.
4. Pour the mixture into the jar and close the lid.

The preparation has a slight sour taste, which can be combined with hot pepper or fresh herbs.

Onion confiture

Ideal as a side dish for meat or chicken dishes. You can use any size onion.

List of ingredients:

• onion – 500 g;
• salt – 0.5 tsp;
• granulated sugar - 3 tbsp. l.;
• olive oil – 2.5 tbsp. l.;
• wine – 0.5 tbsp;
• seasonings to taste - thyme, basil, oregano, lemon balm or tarragon.

Preparation:

1. Cut the onion into quarters.
2. Heat the oil in a frying pan and fry the onion, stirring constantly, until the vegetable is transparent.
3. Pour wine into the pan, add sugar, salt and seasonings. Stir and reduce heat.
4. Cook over the fire for another 10-15 minutes until the alcohol evaporates.
5. Place the resulting confiture into small jars and close with a lid.

The finished confiture should be dark golden in color, viscous and aromatic.

With hot marinade

A hot marinade reduces cooking time.

What you will need:

• a pair of medium onions;
• water – 1 tbsp.;
• salt – 0.5 tsp;
• sugar – 1-2 tbsp. l.;
• acetic acid 9% – 2.5 tbsp. l.

Cooking method:

1. Peel and wash the turnips, cut into rings approximately 1 cm thick.
2. To boil water. Pour acetic acid, sugar and salt into it. Stir and wait until it boils.
3. Remove the liquid from the heat and pour it over the vegetables.
4. Roll up the container with a lid.

It is not advisable to use this in this recipe. Red onion, as it will lose its shape and color.

In orange marinade

The aromatic and original pickling has an unusual sweetish-fruity taste. This dish will decorate a festive feast and will appeal to the most sophisticated gourmets.

Required Products:

• small onions – about 500 g;
• water – 0.8 l;
• salt – 1 tsp;
• vinegar 6% – 3 tbsp. l.;
• orange juice – 0.5 tbsp.

Cooking method:

1. Mix acetic acid and orange juice with water. Place on fire and bring to a boil.
2. Pour the resulting marinade over the vegetables and close with a lid.

It is best to use freshly squeezed juice; packaged juice will not work in this case.

Spicy

This preparation is often used for kebabs and sandwiches.However, for spicy lovers this can be an everyday side dish.

Products:

• onion – 500 g;
• water – 0.5 l;
• acetic acid – 4 tbsp. l.;
• sugar – 2 tbsp. l.;
• salt – 0.5 tsp;
• cloves - a pinch;
• chili peppers, peas – 2 pcs.

Preparation:

1. To boil water. Add salt and wait until it is completely dissolved.
2. Add vinegar and spices.
3. Put on fire. 10 minutes after boiling, remove from heat and cool slightly.
4. Chop the onion and put it in a jar. Pour marinade over and roll up.

Lovers of spicy dishes can add some coriander seeds, as well as a couple of pieces of ginger.

In Bulgarian

This recipe is suitable for both the holiday table and updating the everyday menu.

Ingredients:

• small onions – 500 g;
• water – 2 tbsp.;
• salt – 0.5 tbsp. l.;
• acetic acid – 1 tsp;
• oak leaf, bay leaf, dill, black peppercorns - 1 pc.

How to cook:

1. Peel, wash and place the main product on the bottom.
2. Next add herbs and spices.
3. Dilute vinegar and salt in water, heat over a fire and pour boiling brine over the contents of the container.
4. Close the lid.

Ancient recipe

Quick and easy recipe. The marinating time of the product is also minimal - it will be ready in 5-7 days.

List of ingredients:

• 3-4 medium onions;
• water – 1 tbsp.;
• vinegar - 4-5 tbsp. l.;
• salt – 1.5 tsp;
• granulated sugar – 2-3 tbsp. l.

Cooking method:

1. Cut the vegetable into rings or half rings with pieces no more than 2 cm thick.
2. Dissolve salt and sugar in water. Boil and pour in vinegar.
3. Place the chopped onions in a jar and fill with hot brine.
4. Cover with a lid and cool.
5. Move to a cool place for storage.

Whole, rings and small

Depending on the size, the onions can be pickled whole, in large rings, or finely chopped.

Ingredients:

• 3 medium onions;
• water – 2 tbsp.;
• sugar – 3 tbsp. l.;
• salt – 1 tsp;
• table vinegar - 1.5 tbsp. l.;
• spices and herbs to taste - basil, thyme, black or hot pepper.

Preparation:

1. Peel and cut each vegetable differently: one onion into rings, another finely chopped, and the third left whole.
2. Heat water with salt and sugar dissolved in it over a fire.
3. After boiling, add vinegar and spices.
4. First put the whole onion into the jar, then the chopped ones.
5. Next add the greens, and then pour in the marinade that has not yet cooled down.
6. Roll up the lid and cool.

With dill and pepper

The recipe has a pleasant herbal aroma with a pleasant spiciness of pepper.

Grocery list:

• small onions – 300 g;
• water – 1.5 tbsp.;
• salt – 0.5 tsp;
• granulated sugar – 1 tbsp. l.;
• vinegar - 1.5 tbsp. l.;
• dill – 2-3 pcs.;
• hot peppercorns – 3–5 pcs.;
• red pepper – 0.5 pods.

How to cook:

1. Place the main ingredient in a container at the bottom.
2. Then put the greens and a mixture of peppers into the bottle.
3. Place salt and sugar in boiling water. Dissolve and add vinegar.
4. Pour the boiling brine into the container and close the lid.

In beet juice

There is no vinegar in this recipe, so the appetizer will be tender, with a mild vegetable taste.

Ingredients:

• several medium-sized onions - 1 kg;
• water – 500 g;
• 1 medium beet;
• salt – 1 tsp;
• granulated sugar - 3 tbsp. l.;
• citric acid – 0.5 tsp.

Preparation:

1. Chop the onion and chop the beets in a blender, not too finely. Wait for the beet juice to appear.
2. Place the beets in a saucepan with water and put on fire. Add salt and sugar, then citric acid. Boil.
3. Place the chopped onion in containers, then pour the beetroot brine into the jar.
4. Cover with a lid and cool.

Storage tips and tricks

Like any preparation, it is recommended to store pickled onions in a cool place, protected from light. An ordinary cellar or pantry without heating will do.

Protect the preparations from proximity to odorous products, as well as from freezing. It is advisable to keep the opened jar in the refrigerator.

Temperature – from 0 to +2°С. Humidity – 90%.

Shelf life - from a couple of weeks to 1 month. The shelf life of opened containers is 2-3 days.

Conclusion

It doesn't take long to pickle fresh onions. Even a novice housewife can do this. The universal preparation is used in salads, baking and boiling, successfully complementing your favorite dishes with juicy, crispy pickled onions.