Onions in jars for the winter: how to pickle them correctly

Salted onions, prepared for the winter in ordinary jars, will be an exquisite and aromatic addition to any dish. It is served with hot borscht or soup, meat, fish and salads. The article will tell you how to cook it correctly in order to preserve the taste of the bulbs, as well as vitamins and beneficial microelements.

Is it possible to salt onions?

If you manage to harvest a large harvest of onions, they are stored for the entire winter period. Onions are perfect suitable for marinating. It preserves almost all useful substances and vitamins, so its benefits are not inferior to the fresh product.

In winter, such onions will compensate for the lack of substances necessary for the body and strengthen the immune system.

Many housewives are afraid of spoiling vegetables with too much salt. And experienced chefs say that the onions will be preserved better this way. Small heads pickled in jars whole, and large specimens are cut into rings or quarters. Large heads, salted whole, remain unsaturated inside, which causes the taste to deteriorate.

Reference. Any type of onion is suitable for pickling - white or red, spicy varieties or sweet, salad varieties.

What ingredients will you need?

The main ingredient is onions. Specimens selected for canning must be intact, not rotten, without yellowing.

The preparations also contain salt, vegetable oil, vinegar, and for more savory recipes they use greens, allspice, carrots and cabbage.

Improve the taste of spices and seasonings:

• turmeric;
• carnation;
• cinnamon;
• bay leaves;
• horseradish leaves.

How to choose the right jar

Before salting, the container is prepared in advance. Glass jars with a volume of 0.5 l or 1 l are suitable. They are washed with soda solution, doused with boiling water, and sterilized in the oven for 15 minutes. To heat treat small jars, use a microwave or double boiler.

Plastic containers are no less convenient devices, just wash them, rinse them with boiling water and dry them dry.

Take note:

How to pickle onions in vinegar

The best tips on how to prepare onions for the winter

How to prepare dried onions in different ways

Recipes for pickling in jars

Each housewife has her own signature recipe that will appeal to all family members. But there are no limits to experimentation thanks to the variety of available components.

Simple recipe

Traditional technology for pickling onions requires 1 kg of the main product and 200 g of salt.

The preparation procedure is simple:

1. Select strong, medium-sized onions.
2. Clean and wash the heads.
3. Cut the product into rings.
4. Place the vegetables in a dry, sterile jar, sprinkling them with even layers of salt.

Seal the container and send it to the cellar or to the balcony. A refrigerator is also suitable for storage if there is no basement. The preparation is perfectly preserved until next summer; onions are consumed raw, boiled or fried, and added to stews and hot dishes.

With greens

Pickling with herbs is not very different from the previous classic recipe. Use parsley, dill, cilantro. For 1 kg of heads you will need 200 g of salt and 250 g of fresh herbs.

The preparation process takes a few minutes:

1. Cut large onions into halves or rings as desired.
2. Chop the greens, leaving 1-1.5 cm pieces, pour warm salted water for 10 minutes.
3. Pour the main ingredient with salt and herbs into a jar, alternating layers.
   Seal the jars with metal or nylon lids and store in a cool and dark place.

When adding herbs, choose one type or make an assortment of several herbs.

In its own juice

Onions pickled in their own juice retain their unique aroma and amazing taste.

To prepare you will need:

• 2.5 kg of onion;
• 0.4 kg salt;
• 100 ml vinegar optional.

Preparation:

1. Remove dry and wilting parts from the bulbs.
2. Cut the product into rings and mix with salt, leave for 10-15 minutes.
3. Divide the vegetable mixture into sterile jars.
4. Press the onion with a masher to release a large amount of juice.

If desired, add 1 tsp to each jar. vinegar, it will act as a preservative and give the preparation a more piquant aroma. Seal the jars and store them in the refrigerator or cellar.

Important. When cutting onions, use a sharp knife, then the vegetable will give the maximum amount of juice and be perfectly salted.

With vegetable oil

In vegetable oil, salted onions turn out tender, retain their aroma and all antimicrobial properties. In this composition, the product does not spoil for a long time and is suitable for use in salads and snacks.

For 1 kg of onions you will need 250 g of salt and 4 tbsp. l. odorless sunflower oil.

Prepare according to the following instructions:

1. The onion is cut into thick rings, placed in a bowl and covered with salt.
2. The product is lightly squeezed by hand to form juice.
3. Place rings in prepared jars and add a small amount of oil.

The sealed container is placed in a closet or other suitable place in the apartment where there is no bright lighting. The product can be stored for 7-8 months.

Onion sets with pepper

This recipe will appeal to lovers of spicy and savory dishes. The preparation is added to salads and fried with hot dishes, and is also used as an independent snack. For 0.5 kg of the main ingredient you will need 2 pods of hot pepper and 100 g of salt.

The cooking process occurs in several stages:

1. The onion is peeled, washed in cool water and cut into rings 0.8-1 cm thick.
2. The pepper is cut into longitudinal strips and the seeds are removed if desired (they add additional pungency).
3. Both components are poured with salted boiling water for 5 minutes and drained in a colander.
4. Sprinkle the onions and peppers with a small amount of vinegar.
5. Place the ingredients in a jar, lightly compact and seal.

If desired, add allspice to the container to add flavor.

With garlic and herbs

Spicy, spicy and not quite an ordinary snack. For pickling, incompletely ripened garlic and any herbs to taste are suitable - cilantro, dill, parsley. For 1 kg of onion you will need the same amount of garlic, a pinch of suneli hop and 150 g of salt.

1. The garlic heads are peeled, washed, and soaked in salted water for 24 hours.
2. Chop the onion into rings, mix with salt and spices.
3. Combine both components in a jar, after draining the water from the garlic heads and disassembling it into slices.
4. Pour cold brine over the vegetables (boil 1 liter of water with 100 g of salt).
5. Close the containers and sterilize for 20 minutes. Cool and store in the cellar.

Tricolor onion

No different varieties of onions are used. Regular heads are tinted by adding natural ingredients:

• 1 kg of onion;
• 1 medium-sized beetroot;
• 1 tsp. turmeric,
• 1 tbsp. l. vinegar;
• 120 ml water;
• salt to taste;
• sunflower oil;
• a pinch of ground black pepper.

The recipe looks especially attractive due to the bright beetroot coloring.

The cooking process will not cause difficulties even for beginners:

1. Cut the onion into thick rings and place in three different deep bowls.
2. Dissolve salt in water at room temperature, add vegetable oil and ground black pepper.
3. Add sliced ​​beets to one of the containers with onions, add turmeric to another, and leave the third without any coloring elements.
4. Carefully combine all three parts of the workpiece in layers in a prepared sterile container and fill with salted water.
5. Screw on the jars with metal or nylon lids and leave to sterilize for 15-20 minutes. After this, let it cool completely and put it in a cool and dark place for the winter.

Thanks to the combination of pink, yellow and white colors, the dish looks unusual and appetizing, and when added to a salad or appetizer, it will decorate any table.

Reference. To get rid of the bitterness inherent in some varieties of onions, the turnips are first cut, poured with boiling water for 2-3 minutes and drained.

Storage Features

To ensure that tasty and healthy preparations retain all their qualities, they are kept in a cool place., observing the humidity regime. Jars that have not been sterilized last no more than 10 months at temperatures up to +2°C and humidity 90-92%.

Pickled onions are ideally preserved in the cellar, but if there is no such place in the apartment, use the bottom shelf in the refrigerator.

In high-rise buildings, an enclosed balcony is equipped to accommodate the blockage., where the temperature does not fall below 0°C.The container is protected from direct sunlight.

Conclusion

Onions are excellent for long-term pickling: in sealed jars they retain their taste and appetizing smell. This preparation is used in any dishes and replaces fresh product in winter. Turnips turn out tasty with salt, as well as with the addition of other ingredients - spices, herbs, hot pepper.