Pickled onions are a great appetizer for meat. Its bitter taste sets off any meat dish, be it a fragrant shish kebab, a striped steak cooked over an open fire, or grilled meat from a home oven. Onions are good not only fresh, but also pickled according to various recipes. Spend a few minutes on a delicious marinade, and your table will be decorated with a crispy fresh onion side dish for kebabs.
It is necessary
- Pickled onions with rings:
- 2-3 medium strong onions
- 3 tablespoons of sugar
- ½ tablespoon salt
- 75 milliliters of vinegar (9 percent DV)
- 200 grams of water
- Onions in balsamic vinegar and mustard:
- 1 large onion
- 1 tablespoon mustard
- 1 teaspoon balsamic vinegar
- a pinch of salt and pepper
- 2 tablespoons vegetable oil
- Onions marinated in tomato juice:
- 4-5 pieces of bulbs
- 1 bunch of parsley
- 3 tablespoons tomato paste
- 2 tablespoons of sunflower oil
- 1 teaspoon vinegar 9%
- 1 teaspoon each sugar and salt
- Pickled onions with lemon:
- 2 large onions
- 1 medium lemon
- 1 teaspoon salt and sugar
- 1 tablespoon sunflower oil
- a pinch of ground white pepper
- Onions pickled in citric acid:
- 2 onions
- 6 g citric acid
- 100 ml of water
- 1 teaspoon salt
- 1 clove bud
- 1 bay leaf
- 1 pinch of red pepper, cinnamon, ground black pepper
- Onions marinated with rings in Greek:
- 2-3 medium onions of sweet lettuce onions
- 100 milliliters of olive oil
- 75 milliliters of balsamic vinegar
- oregano
- Pickled spicy onions:
- 500 grams of small onions
- 2 liters of apple cider vinegar
- 150 grams of brown sugar
- 1 tablespoon salt
- 1 teaspoon freshly ground pepper
- red hot pepper of the Cyrano variety
- by the number of cans
- 1/2 tablespoon French mustard
- 1 teaspoon cloves
- Bay leaf
Instructions
Step 1
Pickled onions with rings.
Choose a dish in which to marinate the onions. A wide-necked glass jar or bowl that you can cover with a saucer or plate will do. Peel the onion and cut into rings with a wide knife. Place the onions in the prepared bowl. Place a small saucepan on the stove, pour water into it, add salt and sugar. Bring the water to a boil, remembering to stir. When the water boils, add the vinegar and turn off the heat immediately. Pour the hot marinade over the onion and cover with a lid or plate. Let the marinade cool and place the onion in the refrigerator. Onions marinated in this way can be consumed immediately after they have cooled down, but they will be tastier in a day.
Step 2
Onions marinated in balsamic vinegar and mustard.
Combine the onion and mustard, chopped into thin rings or half rings. Season with salt and pepper. Season the onion with any vegetable oil, preferably refined, so that there is no pungent smell. Pour in the balsamic vinegar. Both dark and light will work, but chefs recommend using yellow balsamic to keep the onions from darkening. Stir well with your hands or a wooden spatula to keep the onion rings from breaking. And send the dish to the refrigerator for 1.5 hours. This onion will complement well not only steaks or kebabs, but also perfectly go with a sandwich.
Step 3
Onions marinated in tomato juice.
Remove the husks from all the bulbs and immerse them in cold water for an hour. Cut into rings 4-5 mm thick. Chop the parsley and mix with the onion. Heat sunflower oil in a frying pan, add tomato paste with 200 ml of warm water. Add salt and sugar. Simmer the mixture for no more than 10 minutes. Add the vinegar and remove the pan from heat after a minute. Place the onions in jars or plastic containers, top with the marinade and cap. If you plan to store onions pickled in tomato juice in winter, pre-sterilize the cans for 10 minutes, and after packing, roll them up with iron lids. Leave to cool completely at room temperature. Onions placed in plastic containers or other containers can be stored for up to 7 days in the refrigerator.
Step 4
Pickled onions with lemon.
Peel the onions, cut into thin half rings. Stir in ground white pepper. Rub the peel of half a lemon on a fine grater - one teaspoon is enough. Cut the lemon in half and squeeze the lemon juice through your fingers to prevent the seeds from getting into the juice. Dissolve salt and sugar in 3 teaspoons of warm water, add oil and lemon juice there, add lemon zest. Place the chopped onion in a deep bowl, pour over the marinade and let sit for 30-60 minutes. Drain the liquid, the onion can be served immediately.
Step 5
Onions marinated in citric acid.
Boil water with citric acid for 1 minute, add all the other ingredients. Place onion, peeled and cut into half rings, in a glass jar, cover with boiling marinade. Let the onion cool in the jar. Pickled onions in citric acid can be stored in the refrigerator for up to 7 days.
Step 6
Onions marinated with rings in Greek.
There are a large number of sweet salad onion varieties, sometimes, without knowing the exact name, they are called Spanish or red onions, although sweet onions are not necessarily red in color. These varieties include Red Baron, Carmen, Exibishen. This onion is perfect for quick pickling and delicately emphasizes the taste of the kebab. It is especially good with mutton kebabs. Peel the onion, cut into rings and place in a zip bag. Pour olive oil, balsamic vinegar and oregano into the bag. Zip up the bag, shake it and marinate the onion for 6-8 hours. Such onions can be put in a salad of fresh vegetables served with meat.
Step 7
Pickled spicy onions.
If you are used to taking care of everything in advance, then it will not be difficult for you to pickle onions a month before the start of the "barbecue" season. Tiny spicy onions go well with fatty pork. Peel the onions and soak overnight in a brine of two liters of water and 4 tablespoons of salt. Drain the brine in the morning. Prepare sterilized glass jars. Mix the apple cider vinegar, brown sugar, mustard and freshly ground pepper. Arrange the onions, hot peppers, bay leaves, and cloves in the jars. Pour cold marinade over, cover and refrigerate. The onion will be ready in a month.
