If you know how to marinate onions correctly, you can get not only a great snack. Pickled onions, as a good "setting", can tarnish the taste of barbecue, if necessary, hide the shortcomings of meat, as well as become a harmonious component of the salad.

How to marinate onions with vinegar?

Hot way in just five minutes

The most popular way to pickle onions in vinegar. It is good because the vegetable quickly reaches the desired condition and becomes suitable for consumption. If the onion is bitter and evil, but you don’t want to feel pain in your eyes during cleaning, scald it with boiling water, previously removing the husk. They say another good method to prevent discomfort when processing onions is keep a piece of brown bread in your teeth.

What will be needed to get the desired result?

  • Two onion heads;
  • a couple of tablespoons of vinegar - take nine percent;
  • one glass of water;
  • granulated sugar - enough teaspoon;
  • a small pinch of salt.

You can start cooking.

  1. Naturally, first of all, we “undress” both bulbs, freeing them from the husk. Then we cut each into thin rings.
  2. Boil water and pour onion. Let it stand for two minutes.
  3. Then drain the liquid. Add salt, sugar and add vinegar to the chopped onion.
  4. The resulting composition must be mixed well.

Cold Onion Pickling Method

This option is very good if you are going to cook meat or, for example, mushrooms. Thanks to dill, the dish will receive the aroma of spring and freshness.

We collect the ingredients:

  • bulbs - take two or three pieces;
  • green dill - one bunch is enough;
  • nine percent vinegar - enough four tablespoons;
  • granulated sugar and salt - one tablespoon each;
  • 200 grams of water.

To get a "spring" onion, proceed as follows.

  1. The onion heads freed from husks are cut into thin half rings. Shred dill very finely. Mix everything in a bowl.
  2. Then cook the cold marinade. To do this, mix the water, acetic acid, salt, and granulated sugar until there is no trace of the crystals.
  3. Pour onion-dill mixture with our cold marinade. Cover the filled container. Let it stand for half an hour so that the onion is nourished.
  4. Now the liquid can be drained: the pickled onions are ready.

In wine vinegar

Now try to pickle the onions in vinegar, but this time take the wine. It will become part of a complex marinade that has a rich taste. This option is also very good as a separate snack, and as a component of other dishes.

What do you need?

  • Red onion - take 320-350 grams;
  • wine vinegar, also red - 230 grams is enough;
  • natural honey - enough for a teaspoon;
  • twigs of rosemary, juniper berries, garlic cloves - three each;
  • pepper powder - ½ teaspoon.

Then we follow the instructions.

  1. We divide the bulbs into rings of the same size. We need to rid him of unnecessary bitterness and make it softer. To do this, quickly douse the vegetable with boiling water.
  2. We add scalded vegetable to a jar.
  3. For pickling, we prepare a special composition by mixing garlic (pre-ground), vinegar and honey. To the aromatic mixture we send the grated rosemary, pepper powder, do not forget about the juniper.
  4. The resulting liquid can be added to the onion. Thirty minutes later, the marinade must be drained. Red pickled onions ready to eat.

Pickle onion for barbecue

Shish kebab can be given a new flavor, serving meat with onions, pickled in different ways. Here are some of them.

Greek Recipe

For its implementation need vegetables of sweet salad varieties, like Carmen or Red Baron.

What ingredients are needed?

  • Two to three small onions;
  • oregano;
  • balsamic vinegar - enough 75 grams;
  • olive oil - take 100 grams.

We will cook according to the plan described below.

  1. Cut onion heads with traditional thin rings. Then we put them in a zip bag.
  2. In the handbag we send the rest of the ingredients - spice, vinegar, olive oil. We fasten the “lock” and shake it well.
  3. Then leave alone for about an hour. During this time, the onion is leaked with marinade.
  4. Serve the shashlik appetizer on lettuce.

Wine marinade

Onions marinated with wine are recognized as the perfect complement to barbecue.

For him we will prepare:

  • four onions,
  • water - no more than a glass;
  • wine - one and a half to two glasses is enough;
  • salt - enough of a teaspoon;
  • granulated sugar - take ½ tablespoon;
  • ground black pepper - to your own taste.

We put onion rings in a deep bowl. Pour boiling water over the vegetable, add wine. Let stand in a sealed container for 10 minutes.

When the time is up, drain the liquid, add the loose components to the onion and mix. Done!

Onion for salad

Onions are added to many salads, but not everyone loves its bitterness and specific aroma. It’s easy to fix it if you use not fresh, but pickled onions in a dish.

For three large onion heads, prepare:

  • six percent natural vinegar - approximately 170 grams;
  • dill (dried is better) - take a couple of teaspoons;
  • granulated sugar - two pinches is enough.

The procedure is as follows.

  1. Depending on the salad recipe, we turn onions into rings, cubes or half rings.
  2. We spread it in the bowl deeper and sprinkle with dill and granulated sugar.
  3. Next, fill in the dill-onion mass with vinegar. Mix the composition, cover with a lid.
  4. The appetizer should “rest” for at least 25 minutes so that the onion is well saturated with marinade and acquires a pleasant spiciness. Then the marinade can be drained.

Onion for herring

Herring without onions is, of course, good, but with a pickled component its taste becomes impeccable. You can try one of the recipes that allows you to get pickled onions easily and quickly.

What components are needed?

  • Three onion heads;
  • table vinegar - three tablespoons is enough;
  • mustard (no difference - in the form of powder it will be or paste) - a teaspoon;
  • granulated sugar - a couple of teaspoons;
  • water (it is better to use filtered) - enough six tablespoons.

The bulbs turned into thin half rings are washed under cold running water.

We put the vegetables in the bowl. Pour water there, followed by vinegar. In the end - mustard.

We mix the components, cover the container with a lid.

After 10 minutes, the onion is saturated with marinade, and the liquid can be drained.

No vinegar added

It happens that the smell and taste of vinegar do not like. Other methods are known.

Cooking option in lemon juice

For this option, prepare:

  • four onions;
  • salt - enough of a teaspoon;
  • ½ lemon juice;
  • vegetable oil (it is better to take without a pronounced odor or generally refined) - a couple of tablespoons is enough;
  • spices and herbs - choose the types and quantity to your taste.

To not thick onion rings add chopped greens, salt, spices. Mix.

Flavor the aromatic mass with juice from half a citrus.

The last step is to add oil to the mixture.

Pickle until ready to onion for about 60 minutes.

Pomegranate Juice Marinade

This is a very unusual and very tasty recipe that requires a minimum of components, but a maximum of time. However, the result is worth it.

All we need is:

  • bulbs - three to four pieces;
  • pomegranate juice - one and a half to two glasses.

Cut the vegetable into thin rings. Pour juice. You don’t have to do anything else, except for 35 hours.

Pickled Yalta onions - a quick way

Yalta onion (it is also called Crimean), juicy, with a unique sweetish taste, acquires special piquancy in a marinated form. There is one quick way to get a great snack out of it.

It is prepared from:

  • half a kilogram of Yalta onion (the purple variety will also work);
  • vinegar (this time apple or grape) - two tablespoons;
  • the same amount of granulated sugar;
  • pinch of salt (the usual dining room can be replaced with salt);
  • any fresh greens - parsley, dill, onion feathers or a mixture of all this (to your own taste);
  • ½ teaspoon ground pepper (red or black - you choose);
  • French mustard - just a teaspoon.

Peel the onion and thinly, cut the rings. Squeeze it directly with your hands so that the vegetable starts up the juice.

We pour loose products into it, add chopped greens as finely as possible. In a few minutes, onions will give even more juice.

Pour vinegar, and after 15 minutes we get pickled Yalta onions.

Winter onion pickling recipe

An independent appetizer of onion (or a component for other dishes) can be prepared for future use by pickling a vegetable for the winter.

You will need:

  • onions - at least two kilograms;
  • dried bay leaf - eight pieces;
  • two types of pepper peas - 12 black beads and 16 - fragrant;
  • cloves - four pieces;
  • chili pepper - two pods will be enough.

Prepare the marinade from:

  • liter of water;
  • granulated sugar - three tablespoons;
  • mustard seeds - a pair of the same spoons;
  • salt - one tablespoon;
  • ½ teaspoon black and white pepper peas;
  • quarters of a liter of six percent vinegar.

The cooking procedure is as follows.

  1. We boil the water and blanch the bulbs in it for a couple of minutes - “undressed”, washed, without roots and tails.
  2. After relocating the vegetables from hot water to cold.
  3. We put spices in each sterilized jar: two leaves of laurel, 3-4 beads of black and allspice, ½ chili, one piece of clove.
  4. You can put onions in the dishes. Sprinkle with black and white peppers on top (before that it is better to grind them).
  5. We take on the marinade. Sugar and salt are sent to boiling water. As well as mustard seeds.We will cook over low heat until the crystals dissolve completely.
  6. When salt and sugar "disappear", add vinegar. We intensify the fire almost to the maximum and boil the marinade, but no longer than two minutes.
  7. Pour the hot marinade into the onion filled jars. It remains to close them with lids, sterilize for five minutes and send them to storage until winter.

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