How to cook delicious pickled onions in half rings for the winter

Onions are very healthy, but not everyone likes their raw taste and smell. In order not to deprive the body of vitamins and minerals, eat pickled vegetables. It is somewhat inferior to fresh in terms of the content of valuable substances, but the taste is softer, juicier and perfectly complements many dishes.

Features of pickling onions

How to pickle onions correctly? Main nuances:

1. Turnips are placed whole, in rings or half rings. Although whole vegetables are also suitable, sliced they will absorb the marinade faster and will be more convenient for preparing various dishes.
2. White or purple onions are used: they are equally fragrant, red the taste is not so spicy.
3. Prepared with or without sterilization. Heat treatment preserves the product for 6–8 months. When pickling small quantities of onions for quick consumption, sterilization is not necessary.

Preparing the container and ingredients

Best Utensils for Storage pickled onions - glass jar with a metal lid. Both materials are well sterilized by steam and in the oven. Suitable container volume is 0.5 or 0.7 l.

Methods for hot processing of cans:

1. For a couple. Place a colander or a special lid with holes on a large saucepan, place the jars with the neck down and boil for 10–15 minutes. The screw-on lids are lowered into the water at the bottom of the pan.
2. In the oven. Place the jars on the grill and keep them at a temperature of +100...+120°C for 15–20 minutes.
3. In the microwave.Cleanly washed and dry containers are filled with 1.5 cm of water and placed in a microwave oven for 5–7 minutes at a power of 700 W.

Main ingredients:

• white or red onions, peeled, thoroughly washed, cut into rings or half rings;
• cold water, preferably filtered or spring water;
• vinegar dining room 9%;
• granulated sugar;
• salt.

The remaining components (herbs, spices, berries, fruits or vegetables) are added as desired.

Healthy! To clean the bulbs faster and easier, first immerse them in boiling water for 1 minute, then quickly cool them in ice water, cut off the roots and remove the husks.

Recipes

The choice of recipe depends on taste preferences and the desired result. From the variety of options, there is always a suitable one.

Classical

Such a cut one onions, pickled for the winter, no bitterness. Suitable for herring and shish kebab.

You will need:

• white onion - 1 kg;
• vinegar 9% - 250 ml;
• cold water - 2 l;
• allspice - 6 peas;
• bay leaf - 2 pcs.;
• salt - 200 g.

Cooking sequence:

1. The turnips are cleaned and washed.
2. Shred into half rings 0.5 cm thick.
3. Boil water with salt. Remove from heat, add vegetables and leave for 24 hours in a cool place.
4. After a day, the liquid is drained.
5. Onions are placed in pre-sterilized jars. Add spices.
6. Cook the marinade: bring water and vinegar to a boil.
7. Pour the liquid into jars with the preparation.
8. Containers with contents are sterilized for 10 minutes in boiling water, after covering them with clean lids.
9. Roll it up, wrap it in a blanket and keep it warm until it cools completely.

To check the reliability of closed containers, immediately after seaming they are turned over and observed for several minutes. Liquid will not leak out of a hermetically sealed container.

In a slightly acidic marinade

For lovers of mild pickled onions in half rings for the winter, a recipe with apple cider vinegar is suitable. The preparation with a slightly pronounced acidity is ideal for salads.

Ingredients:

• onion - 1.5 kg;
• water - 1 l;
• apple cider vinegar - 200 ml;
• sugar - 50 g;
• salt - 50 g.

Prepare the snack like this:

1. Wash and peel the vegetables, cut into half rings 0.5–1 cm thick.
2. Cook over low heat for 5–7 minutes.
3. Remove and place in sterilized jars.
4. Prepare the marinade: boil water, add sugar, salt and apple cider vinegar. Cook for another 3-5 minutes.
5. Pour the prepared marinade into the containers with onions and sterilize for 15 minutes.
6. Roll up the jars and keep warm until completely cool.

In a spicy marinade

Spices give the preparation a special piquant taste. This vegetable is indispensable when frying meat and goes well with barbecue.

You will need:

• onion - 1.5 kg;
• water - 2.7 l;
• sugar - 50 g;
• salt - 100 g;
• vinegar 9% - 0.6 l:
• bay leaf - 6 pcs.;
• star anise - 3 stars;
• cloves - 6 pcs.;
• ground cinnamon - 1.2 tsp;
• red pepper - 1.2 tsp.

Cooking steps:

1. Peeled vegetables are cut into rings or half rings.
2. Pour boiled water with a small amount of salt and leave for 2-3 hours.
3. Place spices on the bottom of clean containers, and place salted onions on top.
4. A marinade is prepared from water, sugar and salt. When the liquid boils, add vinegar. Remove from heat and pour into jars. Wrap until completely cool.

With dill and pepper

Fresh dill, pepper and garlic enhance the benefits of the product. Jars with contents are not additionally sterilized.

You will need:

• onion - 1 kg;
• garlic - 3-5 cloves;
• bell pepper - 300 g;
• water - 2 l;
• fresh dill - 50 g;
• black peppercorns - 7 pcs.;
• bay leaf - 4 pcs.;
• vinegar 9% - 230 ml;
• sugar - 50 g;
• salt - 100 g;
• juice of ½ lemon.

How to cook:

1. The onion is peeled, washed, cut into half rings.
2. Boil water, add lemon juice.
3. Place the onion in the liquid and cook over low heat for 2 minutes. Take it out with a slotted spoon and let the water drain.
4. The pepper is washed, cleared of seeds, cut into cubes no more than 5 mm thick.
5. Peeled garlic, bay leaves, onions, peppers, and dill are placed in layers at the bottom of sterilized jars. Fill the containers to the very neck.
6. The marinade is made from water, sugar, salt and vinegar.
7. The blanks are poured, rolled up, and covered with a blanket.

In a cool place, the snack can be stored for up to 1 year.

In Bulgarian

For lovers of spicy snacks, a recipe with red hot pepper is suitable. The product is combined with pasta and replaces traditional adjika.

Ingredients:

• white or red onion - 1 kg;
• water - 300 ml;
• table vinegar - 300 ml;
• bay leaf - 4 pcs.;
• allspice - 5 peas;
• chili pepper - 2 pods.

Sequencing:

1. The turnips are cleaned, washed, cut into rings or half rings.
2. Place bay leaf, allspice and half an onion in a sterile container.
3. Place 1 chili pepper on top.
4. The free space is filled with the remains of the onion, adding a second pepper.
5. Pour a hot marinade of water and vinegar over everything.
6. The containers are tightly closed.

Rings in vinegar

This quick recipe for pickled onion rings in jars goes well with barbecue, smoked fish, pizza and vinaigrette.

Required:

• turnips - 3 pcs.;
• water - 1 tbsp.;
• vinegar 9% - 7 tbsp. l.;
• sugar - 3 tbsp. l.;
• salt - 1.5 tsp;
• spices - to taste.

Preparation:

1. Put water on the fire, add sugar, salt, vinegar, spices (optional).
2. The onion is peeled, washed and cut into rings. Place in a glass jar.
3. Pour the marinade over the vegetables and cover with a lid.
4. Let it brew for 30 minutes.

In orange juice

An original combination of citrus and spicy vegetables with a pronounced sour accent goes well with meat and fish dishes.

Ingredients:

• purple onion - 1 kg;
• orange juice - 250 ml;
• cold water - 250 ml;
• apple cider vinegar - 600 ml;
• salt - 50 g;
• sugar - 100 g;
• cloves - 1 tsp;
• cinnamon - 1 tsp;
• tarragon - 4 sprigs.

The appetizer is simple to prepare, but requires time:

1. Prepared vegetables are cut into rings or half rings.
2. Add salt and onion to boiling water. Remove from heat and leave for 6 hours. The liquid is drained.
3. Prepare the marinade: combine water, sugar, vinegar and orange juice. Boil for 2-3 minutes.
4. Dip vegetables into the marinade and cook for 5 minutes.
5. Place everything in jars, add spices and close.

The snack can be stored for 3 to 5 months.

In beet juice

Onions look beautiful in beet juice. It is also called “fake” because it gives the impression that the vegetable is red.

Ingredients:

• white onion - 1 kg;
• beets - 0.5 kg;
• water - 0.5 l.;
• sugar - 2–2.5 tbsp. l.;
• salt - 1.5 tsp;
• juice of ½ lemon.

How to cook:

1. The beets are grated and left for 30 minutes to give juice.
2. Pour the vegetable with cold water and bring to a boil. Remove from heat and rub through a sieve.
3. Add sugar and salt and boil again. When the broth boils, add lemon juice.
4. Clean jars are filled with chopped onions and poured with hot beet marinade.

Cooking tips

Spices and herbs such as cloves, coriander, celery root or parsley make the taste of onions original. Instead of 9% vinegar, add citric acid in a proportion of 1 tsp. at 14 st. l. water.

Important! Turnips are selected without damage or signs of rot.

To peel and cut spicy vegetables without tears, the knife is periodically moistened in cold water.

Storage recommendations

Keep the workpieces in a cool, dark place. The optimal temperature is +12…+15°C.

If the product is sterilized and tightly sealed, the shelf life will increase to 1 year. Vegetables without heat treatment are stored for 2-3 months.

Conclusion

The daily intake of fresh onions per day is no more than 100 g. If there are contraindications, use boiled or pickled vegetables (no more than 2 turnips per day). Various spices, herbs and vegetables increase the benefits of the product and add new flavors.