Everyone is well aware of how exquisite taste possesses pickled onions. After all, even if you just keep it a little in vinegar, it acquires a more delicate flavor, but does not lose its characteristic piquancy. If you make a preparation for the winter from it, then the appetizer will turn out to be even more original. Jars of onions will be simply irreplaceable in the pre-holiday bustle, since salads and many snacks using this blank will be much easier and faster to cook. As a result, they will be much tastier and richer.

Everyone is well aware of the exquisite taste of pickled onions.

An ordinary onion acquires a completely different taste if a huge amount of spices are added to the marinade... It is unlikely that you will be able to use this blank during the preparation of other dishes, because it will be impossible to tear yourself away from this snack only by opening the jar.

Products:

• 4.4 kg of medium-sized onions;
• 0.2 kg of sugar;
• 0.1 kg of salt;
• 65 ml vinegar;
• 11 gr. carnations;
• 2 gr. cinnamon;
• 11 gr. allspice;
• 11 gr. peppercorns;
• 11 gr. bay leaf;
• 1.6 liters of water.

Preparation:

1. Onions need to be peeled, rinsed and dried.
2. Put it in boiling water and soak in it for only 3 minutes.
3. After that, rinse with cold water.
4. Pour water into a saucepan and boil it.
5. Then add salt and sugar there, add bay leaf, boil for 15 minutes.
6. Strain the prepared marinade through cheesecloth folded in several layers.
7. Boil the filtered liquid again, add vinegar.
8. Put all the spices and onions into the jars.
9. Fill the jars with marinade to the top and cover with lids.

Sterilize for no more than five minutes, roll up immediately.

Pickled onions: quick and tasty (video)

How to pickle onions in cans of beets

Whole onion heads in a bright red marinade look incredibly delicious. Such a blank will become one of the most memorable and unusual. All this despite the fact that the simplest and most affordable root crops will have to be preserved.

Products:

• 0.4 kg of onions;
• 0.1 kg of beets;
• 35 gr. salt;
• 35 gr. Sahara;
• 9 gr. peppercorns;
• 0.4 l of water;
• 35 ml of apple cider vinegar.

Such a bow looks incredibly appetizing.

Preparation:

1. Peel the bulbs.
2. Wash, peel and cut the beets into strips.
3. Pour sugar into an enamel container, add pepper and salt, add water and boil.
4. Pour in the beets and boil again.
5. After that, put the onions in a saucepan and boil them for only 5 minutes.
6. Transfer the prepared root vegetables to a jar, pour vinegar there.
7. Pour hot marinade and immediately roll up the container.

Pickling onions for the winter

The most common onion, harvested in a marinade, acquires a simply delicious taste... This is a very practical workpiece with a wide range of applications. Even classic salads, such as "Herring under a fur coat" and "Mimosa" with such a component will be much brighter and tastier.

Products:

• 0.4 kg of onions;
• 45 ml wine vinegar;
• 18 gr. Sahara;
• 25 gr. vanilla sugar;
• 4 gr. carnations;
• 2 gr. bay leaf;
• 20 gr. ginger root.

The most common onion, harvested in a marinade, acquires a simply delicious taste

Preparation:

1. Pour boiling water over the peeled onions, leave for just a minute and put in a colander, cool.
2. Peel the ginger root with a knife and chop finely enough, mix with bay leaves and cloves, fold into a small bag.
3. Pour ordinary vinegar into vinegar and vanilla sugar, put the bag in which the spices were laid out, pour in the water.
4. Boil the liquid for 10 minutes.
5. Remove the spices from the pan.

Place the prepared vegetables in jars, pour over the marinade and roll up.

How to make pickled onions without sterilizing

Canning is not difficult, especially since there is no need for additional sterilization. Such a blank is also good in that each onion is already initially cut into rings, respectively, there will be no need to do this immediately before serving.

Products:

• 0.9 kg of onions;
• 65 ml vinegar;
• 65 ml of water;
• 15 gr. salt.

Canning is not difficult, especially since there is no need for additional sterilization

Preparation:

1. Peel the onions, rinse and cut very thinly into rings.
2. After grinding, dry and salt.
3. Mix water with vinegar and add this mixture to prepared vegetables.
4. Mix thoroughly and immediately put in jars, cover tightly.
5. Refrigerate immediately for storage.

Delicious and simple pickled onions in half rings

The peculiarity of this recipe is the addition of a small amount of wine to the marinade. It is thanks to this component that the workpiece is revealed in a completely different way, surpasses all expectations. After the first try, you begin to regret only that so few jars were prepared.

Products:

• 0.6 kg of onions;
• 15 gr. ginger root;
• 35 gr. garlic;
• 45 ml vinegar;
• 0.6 l of water;
• 25 ml of wine (white, dry);
• 15 gr. chili peppers;
• 12 gr. black peppercorns;
• 12 gr. allspice;
• 12 gr. mustard seeds;
• 4 gr. bay leaf;
• 9 gr. salt.

The peculiarity of this recipe is the addition of a small amount of wine to the marinade.

Preparation:

1. Peel the onion well and chop it into half rings.
2. You also need to peel the garlic with ginger, chop into thin slices.
3. Remove all seeds from the pepper, cut into rings.
4. Transfer the onion, ginger, garlic and pepper to the jars one by one.
5. Pour water, wine and vinegar into a saucepan.
6. Add mustard, pepper, salt, sugar and bay leaves immediately to this mixture.
7. Boil for about ten minutes.
8. Pour the finished marinade into jars, cover, sterilize for 10 minutes.

Roll up the entire container quickly.

Pickled onions with currants: a step by step recipe

An unusual berry note will give the workpiece a completely new flavor. The appetizer turns out to be much more aromatic and tastier than the usual one prepared according to the traditional recipe. And visually it looks much more attractive, because healthy berries create a special impression.

Products:

• 0.3 kg of onions;
• 0.4 l of water;
• 35 gr. salt;
• 0.1 l of apple cider vinegar;
• 25 gr. Sahara;
• 60 gr. currants;
• 25 gr. greenery.

Preparation:

1. The bulbs need to be peeled, put in boiling water for a couple of minutes and then rinsed with cold water.
2. Put greens in jars.
3. Rinse the currants well and place them in jars too.
4. After that, put the main component there.
5. Boil water in a saucepan, fill the jars with it, leave for only 3 minutes, then drain back into the saucepan.
6. Add sugar and salt to plain water, stir and boil.
7. Pour the vinegar and immediately pour the marinade into the jars.
8. Roll up all the containers.

Pickled onions in apple cider vinegar (video)

Skillful hostesses brag about all kinds of blanks. It can be various pickles, salads, caviar, preserves and compotes. But a special place on the shelves is always occupied by vegetables harvested in the marinade. By right, such blanks can be called one of the best. After all, their advantage is not only that vegetables have excellent taste, but also that the jars will definitely stand until the desired date. Lids will not fly into the air, and cans will not burst, you can be sure of that. The simplest and at the same time delicious of these blanks can be called pickled onions, although fried root vegetables will also be in demand. In the marinade, it turns out to be very aromatic, without a characteristic pungent smell and taste. The pleasantly crunchy root vegetable will surprise you with its completely new flavor.

Pickled onions for the winter are used as a seasoning for first and hot dishes. It is added to salads, served with meat. The onion gives the dish the aroma and light flavor of the marinade. The product has a disinfecting property, which allows it to be useful during winter epidemics.

Classic with sterilization

Marinating onions for the winter is a popular type of harvesting. Most often it is done by classic recipe... It provides for the harvesting of the whole onion. For a blank recipe for a 1 liter can, we need:

• 3 heads of onions or red onions (the second is sweet)
• 2 bunches of dill or green onions
• 1/2 cup vinegar
• 50 g salt
• the same amount of sugar

Preparation:

This recipe can be used to cook onion sliced ​​into rings. In this case, it does not need to be boiled beforehand.

Onion recipe without sterilization

Pickled onions for the winter without sterilization - easy recipe... The product can be cut into rings, half rings or cubes. Small onions can be marinated whole. This preparation for the winter will add spice to any hot dish. The recipe for its preparation includes the following ingredients:

• 500 g small onions (or regular size, but in this case, cut the onion into rings)
• 1 l. water,
• 150 g salt
• 2 peppercorns
• 1 bay leaf
• 1 clove
• 14 drops of vinegar.

Ingredients are calculated for a liter jar.

Preparation:

What else is put when cooking

Bulbs can be pickled with other vegetables: tomatoes, cabbage, carrots, garlic, chili peppers. Grained mustard, dry garlic, basil, thyme, coriander are suitable as spices.

Onions are not the easiest vegetable, as is well known. Many people dislike its pungent and pungent taste. At the same time, it is the pungent taste of onions that gives rich and vibrant shades to many dishes. It's hard to imagine without him vegetable salad, and even for barbecue and herring, this is the best company.

Which onion is suitable for the marinade?

You can pickle any bulbs for the winter - both large and small. Large cut into rings or half rings... The main thing is not to cut too thin - then, when pickling, it will retain its shape. There is no need to chop small onion sets, these onions, pickled for the winter, look delicious in jars. To quickly peel small onions, you can dip them in boiling water for a few seconds and then in cold water. The husk can be easily removed.

For marinating for the winter, both white and red onions are suitable. You can also make pickled green onions or leeks.

Pickled onions without sterilization

This the snack will not last long, but it also takes a little time to cook. So if you still keep a supply at home or in the cellar onions for the winter, then these snacks can simply be made from time to time, according to the mood or to the appropriate dish.

Recipe 1. Onion garnish for herring with potatoes

The easiest way to cook pickled onions in the winter without sterilizing is to use a cold pickle from a jar of pickled cucumbers or other winter preparations... To do this, you just need to pour the brine on the onions and leave in the refrigerator for several hours.

Slightly more complex, but also very quick option preparing an onion snack - hot marinade in microwave oven ... The onions are peeled and finely chopped, placed in a microwave oven, filled with water so that it covers the vegetables on top. For a pound of onion, add 4 tablespoons of vinegar and a teaspoon of salt to the water. We turn on the microwave at full power, leave for 10 minutes. We cool and serve. This recipe is great for making a quick herring and hot potato snack.

Recipe 2. Onion garnish for barbecue

Best for barbecue garnish red pickled onions.

For a pound of onions, you will need half a teaspoon of salt, two tablespoons of sugar, and two tablespoons of vinegar (for a spicier snack, use apple cider vinegar or wine vinegar). Scald the onions with boiling water, but do not drain the water right away - to get rid of excess bitterness, hold the onions in hot water for at least 20 minutes. Then make a sauce of salt, sugar and vinegar and pour it over the onions. You can add finely chopped dill or other herbs.

Onions for the winter with hot marinade

The process of preparing onions for the winter with a hot marinade is always the same: the onions are peeled, chopped (or simply peeled, if we take small onions), scalded with boiling water, laid out in jars and poured with boiling marinade, and then covered with lids. Marie's recipes

Recipe 3. Basic pickled onion recipe

For 1 kilogram of onions, you will need 2 liters of water, 250 milliliters of vinegar, 200 grams of salt, 10 black peppercorns and 3-4 bay leaves.

Recipe 4. Slightly acidic marinade

For 1 kilogram of onions, you need 2 liters of water, 150 milliliters of vinegar, 50 grams of salt, 50 grams of sugar.

Recipe 5. Spicy marinade

For a spicy marinade, add hot red pepper (2 g), ground cinnamon (5 g), cloves and star anise (3 inflorescences) to the main recipe. And also 2 tablespoons of sugar must be added to the marinade.

Recipe 6. Marinade with dill and pepper

We use basic recipe marinade, but for 1 kilogram of onion we also take 2 large sweet peppers and a bunch of dill. The pepper is cut into large rings and placed in jars alternately with onion rings sprinkling with finely chopped dill.

Recipe 7. Bulgarian marinade

For this recipe, add a small hot pepper pod to each jar.

Recipe 8. Onions marinated for the winter with lemon

This recipe uses freshly squeezed vinegar instead of vinegar. lemon juice which is also an excellent preservative.

Marinade is prepared like this.

Cut the lemon into 2 halves, carefully remove the zest from one of them (do not remove the white pulp).

Juice is squeezed out of both halves.

Dissolve sugar and salt in boiling water (a teaspoon for half a liter of water), add a tablespoon of vegetable oil, squeezed lemon juice and zest there.

The marinade is boiled for another 2-3 minutes, and then poured into jars.

Recipe 9. Marinade with orange juice

For 1 kg of small onions (here it is better to take a set), you will need a liter and a quarter of water, a quarter liter of orange juice, 1.2 liters of apple or wine vinegar and 50 grams of salt.

Peeled onions are poured with salted hot water (1 liter is enough). After 6 hours, the water is drained.

Vinegar is boiled separately with a glass of water and a glass of orange juice - this is our marinade. Onions are transferred to this marinade, blanched for 3-4 minutes.

Onions are laid out in jars and poured with boiling marinade.

Recipe 10. Marinade with beet juice

For 2 kilograms of onions you will need:

• 1 kg of beets
• 100 grams of sugar
• Tablespoon of salt
• 10 grams of citric acid
• 1 liter of water for the marinade

The marinade in this recipe is made on the basis of beet broth. Rub the beets on a coarse grater, add water and boil. The broth is filtered through a coarse sieve. Then it is boiled again with salt and sugar, add citric acid... Jars are poured with hot liquid of juicy dark red color.

Recipe 11. Marinade with red currants

In this marinade, red currant puree is used as a preservative. 2 kilograms fresh berries boil in 1 liter of water, then filter the broth, and rub the berries through a sieve or puree with a blender. The puree is again mixed with the broth, and this marinade is poured into the jars.

The recipe for pickled green onions for the winter

This recipe will especially delight those who have slightly overgrown green onions with thick feathers in their beds. It is no longer so tasty in a salad, but it is perfect for pickling.

You will need:

Greens for this winter harvest can be finely chopped, or you can leave long stems. Greens need to be washed and sorted out, tightly packed in sterilized jars. Pour in hot marinade (this recipe will require 1 liter of water) and roll up the lids.

Recipe for green onions marinated in dry wine or champagne vinegar

You will need:

• 1.5 kilograms of green onions
• Champagne vinegar or dry wine- 300 milliliters
• Honey - 50 grams
• Thyme - 3-4 branches
• Salt - 0.5 teaspoon

For this recipe, it is important to cook the marinade properly. It is cooked over low heat, gradually adding vinegar and honey to salted boiling water. Thyme is also added to the marinade.

Pickled Leek Recipe

For 4 large leek stalks, take the following proportions of the ingredients for the marinade:

• 300 milliliters of water
• 2 tablespoons granulated sugar
• Teaspoon of salt
• 2 tablespoons vinegar
• Bay leaf and black peppercorns

Leek is cut into 2 cm thick slices and placed together with spices in sterilized jars. For the marinade, boil water with vinegar, sugar and salt. The marinade is poured into jars, topped up with vegetable oil and covered with lids.

Onion confiture recipe

This is very original recipe pickled red onions. In restaurants, onion confiture is often served with steaks, but it also goes well with baked potatoes, chicken or stewed mushrooms.

You will need:

• 1 kilogram of red sweet onion
• ½ cup dry red wine
• 4 tablespoons wine vinegar
• 50 grams of honey
• 75 grams of sugar
• A pinch of salt
• Dry sprigs of thyme or rosemary

The onions, cut into half rings, are fried in hot vegetable oil for 5 minutes, then covered with a lid and simmer for another 15-20 minutes over low heat. Remember to stir to avoid burning. Then add all the ingredients for the marinade to the pan and simmer until the mixture becomes viscous, slightly resembling jam. Put the finished jam in a sterilized jar, close the lid and hide in the refrigerator.

I often put onions in jars when pickling tomatoes, cucumbers and other vegetables for the winter. And more than once I noticed that everyone is happy to catch a crunchy pickled onion. Everyone likes pickled onions and everyone wants to get them. Onions are most often found at the very bottom of the jar under all the vegetables, but this does not stop anyone. Therefore, I made the following conclusion that you need to pickle pure onions for the winter so that no one suffers and prepares a simple and detailed recipe with photo. Pickled onions without sterilization are good in themselves, have excellent taste qualities but also perfect for a snack. If you serve it to the table, grind it with fresh herbs and decorate, then all your guests will say only words of gratitude to you for such tasty preparation... It will be great if you fry kebabs on the grill, and serve them ready-made. The best dish and you can't imagine. My family and I can fry meat over a fire in any weather, and I always have a jar of pickled onions in my cellar. At this moment, I uncork the jar and serve a wonderful snack with the meat. Hope you find my recipe useful.



Required products:

- 500 grams of onions (white or purple),
- 2-3 bay leaves,
- 4-5 pcs. peppercorns
- 3-4 pcs. dried cloves,
- 300 grams of water,
- 20 grams of granulated sugar,
- 15 grams of salt,
- 20 grams of vegetable oil,
- 3 tables. l. apple cider vinegar 6%.




I chop the purple onion. Traditionally shredded in half rings. Such onions are juicy, tasty and slightly sweet. He has pleasant taste both fresh and pickled.




Now I'm starting to marinade. I boil water and pour granulated sugar and salt into it. These additives will give the onion the flavor you want.




I put spices: peppercorns and dried cloves. Spices will make the onion even better.




Pouring in vegetable oil, vinegar and bring to a boil again. Then after a minute I take it off the stove.




I put the onion in a jar, fill it with hot marinade and leave it for 5 minutes. Then I pour the marinade back into a bowl and boil again. The second time I pour the onion with hot marinade.




I roll up cans with. It turns out a process without sterilization and it is very convenient. I hope that such a simple recipe will be useful to you and you can use it. Bon Appetite!

Despite their bitterness and pungent aroma, onions are the most common vegetable in the world. Here are just a few Interesting Facts about this product.

• Historical roots... Historians do not know the exact place and time of the origin of onions, but they established that the vegetable was known in Ancient Egypt. In the writings of Herodotus, it is indicated that the slaves who built the pyramid of Cheops were fed onions to increase their working capacity and prevent diseases.
• Palm tree... Libya is considered the world leader in onion consumption. In almost all National dishes this vegetable is added.
• Sweeter than fruit. The vegetable surpasses apples and pears in sugar content. That is why it becomes sweet during cooking.
• Earth prototype. The ancient Sumerians considered onions to be a product of the gods. They were convinced that the Earth was created exactly after the model of this vegetable.
• Many types. At the moment, there are about 900 types of onions in the world, but slightly more than 200 are edible. The rest are wild varieties that do not represent nutritional value.

Benefits of the main ingredient

Bow is not easy food product or a flavoring agent. This is a real home doctor. Doctors say that by eating half of the onion fruit every day (in the absence of contraindications), you can protect yourself from ailments, diseases of internal organs and colds. The secret lies in the rich chemical composition, which is described in the table.

Table - Chemical composition of onions

Substance	Amount, mg / 100 g	Share of the daily value,%	Biological role
Vitamin B6	0,12	6	- Promotes the assimilation of fatty acids and the normal course of biological reactions; - prevents sharp jumps in blood glucose; - normalizes brain function and improves memory; - heals the heart and blood vessels; - eliminates puffiness
Vitamin C	10	11	- Stimulates the production of its own collagen; - takes part in the synthesis of steroid hormones; - cleanses the body of toxins and heavy metals; - supports liver health; - strengthens the immune system; - normalizes blood clotting; - strengthens the walls of blood vessels and makes them elastic
Potassium	175	7	- Normalizes blood pressure; - prevents the formation of cholesterol plaques in blood vessels; - prevents the formation of kidney stones; - promotes the conversion of glucose into energy; - normalizes the work of the heart; - facilitates the delivery of oxygen to the brain
Sulfur	65	7	- Supports the production of bile at an optimal level; - slows down the aging process of the body; - activates collagen synthesis; - speeds up metabolism; - stabilizes the work of the nervous system; - strengthens the immune system; - has antihistaminic properties
Phosphorus	58	7	- Strengthens bone tissue; - increases mental and physical performance; - promotes the production of enzymes involved in biological processes; - normalizes protein and carbohydrate metabolism; - maintains acid-base balance
Iron	0,8	5	- Provides cellular and tissue respiration; - speeds up metabolism; - ensures healthy growth of the body; - stimulates the conduction of nerve impulses; - strengthens the immune system
Cobalt	0,005	50	- Improves blood composition; - takes part in the production of red blood cells; - normalizes the intestinal microflora; - promotes cell renewal; - supports the normal functioning of the endocrine system; - strengthens bones; - reduces the level of "bad" cholesterol; - slows down the aging process of the body
Manganese	0,23	12	- Supports the normal functioning of the nervous system; - promotes the production of insulin; - speeds up metabolism; - prevents fatty degeneration of the liver; - accelerates tissue regeneration
Copper	0,09	9	- Possesses redox activity; - promotes the absorption of iron; - promotes tissue and cellular respiration; - strengthens bones; - strengthens the walls of blood vessels and makes them elastic; - suppresses inflammatory processes; - improves blood composition
Chromium	0,002	5	- Regulates lipid metabolism; - normalizes the thyroid gland; - strengthens the heart muscle; - removes toxins from the body
Zinc	0,85	7	- Part of more than 300 enzymes; - accelerates cell regeneration; - takes part in protein metabolism; - stimulates reproductive function; - normalizes the work of the sebaceous glands; - strengthens the immune system; - cleanses the body of toxins; - sharpens the sensitivity of taste and olfactory receptors

Despite the rich chemical composition onion, it has contraindications. It is worth giving up the use of the product for people suffering from gastritis and peptic ulcer... It is also worth eating less onions with increased nervous excitability.

Pickled onions for the winter: recipes for every taste

Onions are usually cold pickled. But for winter preparations they use hot way... It is more time consuming, but the result fully justifies the effort. The vegetable will give its bitterness to the marinade, and itself will be saturated with the expressive taste of spices and vinegar.

Traditional

Peculiarities . Traditional recipe pickling onions has been passed down from generation to generation. Simple technology and a simple set of ingredients give an excellent output. spicy food with a sweet and sour aftertaste. If you pickle small onions correctly, they will turn out transparent, but retain a delicious crunch.

You will need:

• 1 kg of seed onions;
• 0.5 l of water;
• 30 g salt;
• 40 g sugar;
• 70 ml vinegar (9%);
• hot pepper pod;
• ten black peppercorns;
• two umbrellas of dill;
• Bay leaf.

Preparation

1. Fill a large saucepan (3-5 liters) with water, boil, place the peeled onions in it and cook for three minutes. It should only soften slightly, not cook completely.
2. Prepare a container with cold (or better with ice) water in advance. Use a slotted spoon to move the still hot onion into it. This trick helps the food stay crispy.
3. Pour vinegar into 0.5 l of water, pour everything flavoring additives and chopped peppers. Boil and continue cooking for another two minutes.
4. Put the onion tightly in clean half-liter jars and cover with hot marinade.
5. Sterilize for five minutes (no longer, otherwise the onion will cook) and roll up.

Bay leaves, dill and peppers are best removed from the marinade as soon as it is ready. If you put flavors in jars of onions, they will “kill” the natural flavor of the main ingredient.

With beets

Peculiarities . If you want something traditional and at the same time unusual, try cooking pickled onions for the winter without sterilizing with beets. The burgundy vegetable will give the main ingredient not only a pleasant sweetness, but also a rich pink color. Thus, from eating a snack, you will receive not only gastronomic, but also aesthetic pleasure.

You will need:

• 400 g small red onions;
• 50 g of beets;
• 0.4 l of water;
• 30 g salt;
• 50 g sugar;
• seven peas of black pepper;
• 30 ml vinegar.

Preparation

1. Peel the onions and cut the beets into oblong sticks about 6 mm thick.
2. Add bulk foods and peppers to the water, boil.
3. Add the beets and boil for a couple of minutes.
4. Place the onion in the marinade and cook for five minutes.
5. Transfer the onions to a sterile 0.75 L jar and place the beets on top.
6. Pour in the vinegar and marinade to fill any voids in the container.
7. It remains to roll up the can.

Preservation should be wrapped in a warm blanket so that it cools down gradually. This will improve palatability and ensure long-term storage. Also, do not forget to turn the containers upside down to make sure they are tight.

Spicy

Peculiarities . Pickled onions in jars for the winter are an irreplaceable preparation. It will brighten up any everyday or holiday dish... It also goes well with hot spices and herbs.

You will need:

• 2 kg of onions;
• 2 liters of water;
• 0.7 liters of vinegar;
• 300 g of salt;
• 1 g star anise;
• three bay leaves;
• 1 g cinnamon;
• 1 g of red ground pepper;
• three peas of allspice;
• two inflorescences of a carnation.

Preparation

1. Dissolve 200 g of salt in a liter of water and dip the peeled onions into the brine.
2. In the meantime, add the remaining salt and spices to a liter of water.
3. Boil the liquid and cook for five minutes. Add vinegar.
4. Transfer the onions to sterilized jars, cover with hot marinade and cap.

Use blanching to make peeling the onion easier. Keep it in boiling water for a minute and immediately transfer it to cold water. The husk will be much easier to lag behind.

With bell pepper

Peculiarities . Pickled onions with garlic and pepper for the winter are perfect combination for fragrant blanks... Being saturated with each other's aromas, vegetables acquire completely new flavors. The appearance of the workpiece also cannot but rejoice. The amount of ingredients is designed for two 0.5 liter cans.

You will need:

• 1 kg of small onions;
• 200 g bell pepper;
• 12 cloves of garlic;
• eight peas of black pepper;
• two bay leaves;
• 2 g citric acid;
• a bunch of dill;
• 2 liters of water;
• 20 g salt;
• 80 g sugar;
• 250 ml vinegar.

Preparation

1. Heat a liter of water, dissolve citric acid in liquid and soak peeled onions. Boil for three minutes and remove vegetables from water.
2. Remove the seeds from the pepper and cut into rings.
3. Put six cloves of garlic, four peppercorns and bay leaves in sterilized jars.
4. Lay the layers of onion and pepper alternately on top.
5. Fill the rest of the jar with washed and scalded dill.
6. Dissolve bulk products in a liter of water and boil.
7. Add vinegar, pour liquid into jars and roll up.

If you only have large onions, do not marinate them whole - they will not marinade. It is better to cut it into several smaller pieces.

Rings

Peculiarities . For lovers of kebabs, burgers, salads and just savory snacks it is recommended to cook pickled onion rings for the winter. Such a semi-finished product turns out to be especially aromatic and tasty, because thin fragments are soaked through with marinade.

You will need:

• 400 g onions;
• 200 ml of water;
• 2 g cloves;
• 5 g black peppercorns;
• 5 g allspice peas;
• 15 g sugar;
• 10 g salt;
• 30 ml vinegar;
• two bay leaves.

Preparation

1. Cut the peeled onion into rings.
2. Add all the flavors to the water and boil.
3. Add the onion and simmer for five minutes.
4. Divide the product into sterile jars, fill with marinade and roll up.

Before you lay onion rings into a jar, sprinkle them with turmeric. The workpiece will acquire an attractive sunny yellow color and pleasant aroma.

With original marinade

Peculiarities . If simple recipes pickled onions for the winter do not inspire you, try adding something original to a traditional appetizer. The peculiarity of this recipe lies in the unusual citrus marinade.

You will need:

• 1 kg of small onions;
• 600 ml vinegar;
• 250 ml of water;
• 250 ml orange juice;
• 50 g salt;
• 15 g tarragon;
• 10 g cloves;
• 5 g cinnamon;
• 100 g raisins;
• 100 g of sugar.

Preparation

1. Cover the peeled onions with salt and leave for five hours.
2. Combine water with orange juice, raisins, and spices.
3. Boil, add onion and cook for a couple of minutes.
4. Using a slotted spoon, spread the onions into sterilized jars.
5. Add vinegar to the marinade, boil and distribute the liquid over the containers with the workpiece.

Green sprouts

Peculiarities . Can be pickled as a reminder of the warm season green onions for the winter. The workpiece is beautiful and fragrant. The taste of onion feathers is quite unusual and bright. This is a great addition to salads.

You will need:

• 1 kg of green onions;
• 200 g of dill;
• 80 ml vinegar;
• 120 g salt;
• 60 g sugar;
• 1 liter of water;
• three black peppercorns.

Preparation

1. Wash and sort through the greens, cut off dry and yellowed fragments.
2. Place the flavors in the water and boil.
3. Turn off the hotplate and add vinegar to the marinade.
4. Spread the greens in sterile jars, tamping slightly.
5. Pour the marinade over and roll up.

Fresh greens often "explode" cans, so pickled onion feathers cannot be stored at room temperature. Place the jars either in the cellar or in the refrigerator.

Working with a vegetable without tears

Onions contain a lacrimator. This substance, released into the air from a cut onion, irritates the mucous membrane of the eyes and makes you cry. To make working with a vegetable easier for you, try five housewives' tricks.

1. Cold water . The liquid neutralizes the action of the lacrimator. Therefore, before working with onions, as well as in the process, it is recommended to rinse the onion itself and the knife in cold water. Some housewives even manage to peel the vegetable in a large bowl filled with liquid.
2. Freezing. If you are working with large amounts of onions, place them in the freezer for an hour. Onion juice will crystallize and will not evaporate into the air. If the amount of work is small, you can freeze the knife for 15 minutes.
3. Steam . Place a pot of water on the stove and boil. Sit close to a source of steam. It neutralizes the action of the lacrimator.
4. Ventilation. Turn on the hood while working with onions. The device will draw in onion vapors, and they will not have time to irritate your eyes. If you don't have a hood, place a fan next to your work area. In warmer months, you can work with an open window.
5. Vinegar or lemon. Acid the cutting board. The onion juice will react with the vinegar, and the action of the lacrimator will be neutralized.

In order not to cry when working with onions, use a well-sharpened knife without chipping. The easier the blade will cut through the vegetable, the less irritant will get into the air.

If you care about family health, a pickled onion recipe for the winter is a must-have in your cookbook. The fact is that in the process of harvesting the vegetable does not lose its useful properties... Thus, this fragrant "antibiotic" will protect your household from colds all winter.