The best recipes for pickled onions for the winter at home
It would seem that what could be simpler than preparing pickled onions? But sometimes even for such a basic dish there is not enough time during short everyday life. Therefore, we recommend pre-marinating several jars from a fresh harvest for the winter. In cold weather, it will come in handy with meat and fish; it can be used as a spicy addition to salad.
In this article we will tell you how to pickle onions for the winter at home.
Selection and preparation of the main ingredient
Onions are pickled in rings, half rings and whole. For the last option you will need small specimens. Large onions are generally not desirable for canning, since their flesh becomes coarse and hard. Both white and yellow, as well as red vegetables can be preserved - bright and unusual preparations are obtained.
Attention! Before canning, vegetables should be inspected for rot - spoiled specimens should not be used. The husk is first removed, and the pulp is cut if necessary.
The best recipes for making pickled onions for the winter
From our selection of recipes, every housewife will find something for herself. In winter, this preparation will help save time and give the body energy., onions are especially rich in vitamins C and B.
Interesting. Onions contain many phytoncides and will help protect against colds in cold weather and reduce the risk of catching the virus.
Simple classic recipe
To prepare the classic version you will need:
- small onions – 1.3 kg;
- table vinegar - 3 tbsp. l.;
- bay leaf – 3 pcs.;
- rock salt – 120 g;
- granulated beet sugar – 1 tsp;
- peppercorns – 6 pcs. fragrant and black;
- water – 1 l.
You can add the greens you like best. But the quantity should not exceed two branches per 0.5 liter jar. It must first be washed and dried. Peel the onion, remove the films. Boil water, add salt and vegetables, after 3 minutes remove with a slotted spoon. Immediately place the onion in water at room temperature to cool.
Attention! Before starting the process, it is necessary to sterilize and dry the jars and lids.
Place in prepared containers peppercorns, bay leaf and herbs, if used. Fill the jars tightly with onions. Boil the liquid in which the onions were cooked, add sugar and vinegar. Pour the brine into jars and cover with lids. After 6 minutes, pour the marinade back into the pan and bring to the boil again. All that remains is to pour the marinade over the onion again and roll it up.
Onions in slightly acidic marinade
To make the marinade more subtle, use apple cider vinegar. This recipe is suitable for those who do not tolerate acidic ingredients very well.
For the preparation you will need:
- small onions – 1.4 kg;
- apple cider vinegar – 180 ml;
- salt and sugar - 50 g each;
- water – 1 l.
Peel the vegetables, boil water, put the onions in it. After 5 minutes, take it out and let the water drain; you can use a colander for this. After cooling, place tightly into prepared jars.
Attention! You can use larger onions to prepare any recipe, but you will have to cut them into pieces. More often, housewives use cutting into rings or half rings, but sometimes it is enough to simply divide into quarters.
Add salt and sugar to the liquid in which the onions were cooked, wait until completely dissolved, add vinegar and after 3 minutes remove from heat. Pour the marinade into jars with vegetables and cover. Place in a large container in hot water (on a napkin) and sterilize for ten minutes, then roll up.
Recipe with spices
Gourmets will appreciate the spicy pickled onions - oriental notes will add spice to the preparation.
For cooking you will need:
- small onions – 0.5 kg;
- white wine vinegar – 80 ml;
- salt – 1 tbsp. l.;
- sugar – 1 tsp;
- cloves – 3 pcs.;
- fresh ginger – 200 g;
- laurel leaves – 2 pcs.;
- sweet peas – 5 pcs.;
- star anise - two stars;
- vanilla sugar – 1 tsp;
- water – 0.5 l.
The bulbs are peeled and dipped in boiling water for a couple of minutes. Then they are taken out, doused with cold water and allowed to drain. Then they are laid out in prepared jars.
Interesting. If the onion is very “evil”, you can keep it in salted water for a while - this will remove the bitterness.
To prepare the marinade, add all the ingredients to the water.. The ginger root is first peeled and cut into small pieces. After boiling, pour the resulting liquid into the jars and immediately roll up the lids.
Reference. If you don’t want any spices to end up in the jar, but like their taste and presence in the marinade, then you can put them in a gauze bag and cook them that way. After the marinade is ready, the bag is thrown away, and the remaining ingredients go into the preparation.
Sweet pickled onion with apples and cranberries
Unusual combinations often lead to original results.
For the preparation you will need:
- onion sets – 0.6 kg;
- apples – 0.4 kg;
- fresh or frozen cranberries – 0.1 kg;
- beet sugar – 2 tbsp. l.;
- coarse salt - 1 tbsp. l.;
- cinnamon sticks – 2 pcs.;
- vinegar 9% - 2 tbsp. l.;
- laurel – 2 leaves;
- black peas – 5 pcs.;
- star anise - two stars;
- sweet soy sauce – 1 tbsp. l.;
- water – 0.5 l.
First you need to peel the onions, wash and cut the apples into thin slices. To make the marinade, add sugar and salt to boiling water, add vinegar, cinnamon, bay leaf, peppercorns, star anise and boil again, adding soy sauce at the end.
The onions should be kept in boiling water for about two minutes, and the apples and cranberries should be doused with boiling water.. Then place all the ingredients in the prepared jars. It will be more beautiful if you lay it out in layers. The hot marinade should be poured in immediately after boiling, then the containers should be covered with lids and stored.
Take note:
Pickled onions for the winter without sterilization
Pickled onions with dill and pepper
You can get an unusual, bright taste by adding just a few ingredients.:
small onion – 0.9 kg;- fresh sweet pepper – 200 g;
- garlic – 3 cloves;
- sugar – 4 tbsp. l.;
- salt – 1 tbsp. l.;
- vinegar 9% – 1 glass;
- water – 1.8 l;
- citric acid - on the tip of a knife;
- bay leaves – 3 pcs.;
- black peppercorns – 7 pcs.;
- fresh dill stems – 30 g.
Remove the skins from onions and garlic, and remove the seeds and tail from peppers. Dissolve citric acid in 1 liter of water, boil and add the onions for two minutes, remove with a slotted spoon, and let the water drain.
Cut the bell pepper into thin strips, garlic into small cubes. Cover the bottom of the prepared jars with garlic and bay leaves, then lay onions and sweet peppers in layers, decorate the top with dill.
Reference. For this recipe, dill stems are used - they will give the marinade a special taste. They are cut 1-2 cm long.
To prepare the marinade, take Boil 1 liter of fresh water, put sugar and salt in it, after the crystals are completely dissolved, add vinegar, after 30 seconds remove from heat. Pour the boiling marinade into jars with vegetables and seal tightly with lids.
In orange juice
There are as many options for pickled onions as the imagination of housewives and cooks can handle. Unusual tastes complement daily food with new pleasant sensations and allow you to look at ordinary dishes in a new way. For this recipe, you should try the orange version. It will require:
- onion sets – 1 kg;
- apple cider vinegar – 0.5 l;
- orange juice – 250 ml;
- salt – 2 tbsp. l.;
- sugar – 4 tbsp. l.;
- water – 1 l.
The sevok needs to be peeled and filled with cold water in which salt has been diluted, left for 3-4 hours. Then remove from the water and rinse with running water.
Reference. Onions are soaked in salt water to avoid the development of botulism and fungi in canned food. This procedure can be replaced by boiling the onion in boiling water for three minutes.
While salting the onions, prepare the marinade. For this In an enamel container, mix juice, vinegar, sugar and water. After boiling, add the onion to the marinade and blanch for about seven minutes. Then put the vegetables in a jar, pour in the marinade, and roll up the lid.
Pickled onions in beet juice
Beetroot will help color the onion. To prepare a bright “rolling” you will need:
- onions – 1.8 kg;
- beets – 0.8 kg;
- salt – 1 tbsp. l.;
- sugar – 2.5 tbsp. l.;
- citric acid – 1 g;
- water – 1 l.
Peel and wash the vegetables, grate the beets on a coarse grater. If the onions are large, then they should be cut into rings, leaving small heads whole. The beets should release juice - this will take about 30 minutes.Then it is transferred to a metal enameled container, filled with water and put on fire.
When the beets boil, they should be removed from the heat and strained - To prepare the seaming you only need liquid. The broth is put back on the fire and salt and sugar are added to it, and after boiling, citric acid is added.
At the end, the onions are placed in jars and poured with boiling marinade, after which they are tightly closed with lids or rolled up.
Asian Recipe
The traditional Korean pickled onion dish is called "yangpa jangaji". This is a complete side dish for meat or fish. To prepare, take:
- onions – 1 kg;
- beet sugar – 250 g;
- lemon – 1 large;
- soy sauce – 0.5 l;
- water – 0.5 l;
- rice vinegar – 250 ml;
- chili peppers - one green and one red.
Add vinegar and sauce to the water, add sugar, then put on low heat, after boiling, cook for 5 minutes. Then squeeze the juice out of the lemon and pour into the marinade, stir to combine the ingredients.
Wash the chili, cut into circles, peel the onion and cut into small slices, leave the small onions as is. Place onions and peppers in the prepared container, alternating layers, fill them to the top with marinade, roll up the lid and leave to cool.
Read also:
With hot pepper
For those who like it more spicy, there is another recipe. Will be required:
- medium-sized bulbs – 0.6 kg;
- large fresh chili – 1 pc.;
- vinegar – 150 ml;
- sugar – 1 tbsp. l.;
- salt – 1 tsp;
- laurel leaf – 2 pcs.;
- sweet peas – 5 pcs.;
- cloves – 2 pcs.;
- dill umbrella – 1 pc.;
- beets – 100 g;
- water – 0.5 l.
Remove the skins from the onion, cut off the tail of the chili and remove the seeds.Place bay leaves, peppercorns, cloves, dill, chopped beets, chili, cut into pieces at the bottom of the prepared jars. Place the onion tightly on top.
Boil water with sugar and salt, then add vinegar, after 30 seconds add marinade to the onion. Covered with lids, the jars are placed in a pan and sterilized for 8 minutes. After this, the canned food is rolled up and put away to cool.
Polish recipe
For this recipe, it is recommended to take medium-sized onions, cut into half rings.
Total needed:
- onion – 0.9 kg;
- salt – 2 tbsp. l.;
- sugar – 1 tsp;
- vinegar 9% – 2 tbsp. l.;
- black peppercorns – 5 pcs.;
- water – 1 l.
Peel the onion. Boil water with added salt. Dip the onion there for a couple of minutes, then put it in cold water. Place peppercorns in the prepared jars and, if desired, you can add dried herbs or bay leaves. Place onion on top.
For the marinade, boil water with salt, sugar, vinegar. Then pour the onions into the jars and roll up.
Storage
After the pickled onion preparation is closed, Hot jars are placed upside down, covered with a blanket and left until they cool completely. Only after this they are put into the cellar.
Attention! The temperature in the room where canned food is stored should not exceed 14°C.
The blanks are left in a cool, dark place for no more than one year.. An open jar is kept in the refrigerator for no more than a week.
Useful tips from experienced housewives
Since pickled onions cannot be stored for a long time in an open jar, it is usually marinated in small containersto eat in 1-2 times.
All ingredients can be changed in any of the recipes. Some people like it spicy, some like it sour, and others can’t live without their favorite spices.All recipes can be changed at your discretion.
If the marinade has boiled away and there is not enough for all the jars, then you can just add boiling water. It is enough to prepare the kettle in advance.
You can use onions of any color and size for pickling., if desired, you can even pickle leeks or green stems.
Reviews
Pickled onions are very popular in different regions of Russia.
Natalya, Khabarovsk: “I first pickled onions for the winter about 10 years ago. During this time, I realized that I prefer to scald the onions with boiling water rather than boil them for several minutes. This way they turn out crispier and it seems like I just cut the onion. It really saves time and gives the necessary taste".
Marina, St. Petersburg: “I really love winter preparations, I make a lot of them, and the family eats it all together. The pickled onion is one of the first to go. I like to cook onions of different colors, turmeric, basil and beets help me with this. A variety of bright spots on the table lifts the mood, and the taste of onions acquires unique shades.”.
Victoria, Stavropol: “Great appetizer. I usually add a lot of greens - then the onion turns out aromatic and unusual, I can’t live without cilantro, and in the marinade it is especially bright and tasty. I often marinate onions and garlic together, then they are saturated with each other’s aroma and become even tastier.”.
Conclusion
It’s not difficult to prepare aromatic and healthy pickled onions for the winter: just choose healthy vegetables, your favorite spices and set aside a little time. Recipes can be changed at your discretion - the dish will not suffer from this, but will acquire an original taste.
Onions love herbs and spices - you can’t have too many of them for such canned food.