How to properly pickle onions for salad, herring, mushrooms, kebabs … Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
It is very important to be able to marinate onions correctly at home. it is very tasty, healthy and complements many dishes. But not all housewives are able to do it correctly. Although the technological process is very simple. I will tell you how to pickle onions in this article.
There are several recipes for pickling onions. It depends on where it will be applied. For example, it can be closed for the winter, served with kebabs, added to salads, herring or mushrooms. In this review, I will tell you a classic way of making aromatic, tasty and healthy onions, with virtually no additional ingredients, so you don't even have to run to the store.
Depending on the type of onion, which is sweet, spicy and medium-hot, you get a different taste of the workpiece. You can choose onions for pickling, red or white onions. The red and white varieties have the least amount of unpleasant bitterness. You can also make assorted pickled onions using several varieties at once.
- Caloric content per 100 g - 39 kcal.
- Servings - 2 Onions
- Cooking time - 15-20 minutes
Ingredients:
- Onions - 2 pcs.
- Table vinegar - 2 tablespoons
- Salt - a pinch
- Water - 200-250 ml
- Sugar - 1 tsp
Step by step preparation of pickled onions, recipe with photo:
1. Peel the onion and rinse. Using a sharp knife, cut it into rings, half rings or quarter rings, depending on its further use. If tears flow from the eyes during cutting, then periodically moisten the knife blade with cold water.
2. Place the chopped onion in a deep container. Add sugar and salt.
3. Pour in vinegar and stir.
4. Boil water and pour boiling water over the onion. Hot water neutralizes the unpleasant, harsh bitterness of the onion. Stir and leave to marinate at room temperature for 10-15 minutes. Stir the onion periodically. You do not need to close it with a lid, otherwise it will steam and acquire a boiled taste.
5. After this time, tip the onion onto a sieve and leave to drain all the water. You can dry it with a paper towel if you like.
Pickled onions are ready and can be added to any salads and dishes. If you use it on its own, I recommend keeping it in the refrigerator for half an hour to cool it.
See also the video recipe on how to cook pickled onions.
