White pickled onions for the winter. Pickled onions for the winter recipe with a photo. Pickled onions: a recipe for onions for the winter

08.05.2021

Such preparations are healthy and tasty. It is a great addition to main courses. They can be prepared in the form of canned food, various pickles, etc. You can prepare them different ways... The easiest way is to dry it with a special electric dryer. Freezing is no less difficult, but you can resort to it only when preparing a green onion. Other good options are onion pickles and marinade.

The five most commonly used ingredients in recipes are:

In the first case, only salt and water are needed (greens if desired). In the second, you can connect imagination. Onions are pickled with other vegetables and fruits: carrots, beets, apples. Luchok in apple sauce — delicious delicacy that will be a welcome addition to any table. It will take a couple of hours to cook it, and large financial costs will not be required. In a word, onion recipes for the winter are varied and interesting. Most of the bulbs grown in the garden are lost due to their uselessness. To prevent this, it is enough to use one of the instructions given above. The section contains popular ideas for pickling and salting. Study and follow these tips.

Moreover, it is really very simple to do it. So, it's time to figure out how to marinate onions in a spicy marinade, which is perfect with meat or fish dishes... And with it you can make a variety of salads or simple side dishes. Write down a simple pickled onion recipe for the winter and be sure to try the delicious canning.

Recipe Information

Cuisine: Russian
Type of dish: preparations for the winter
Cooking method: on the stove
Servings: 4
1 h

Ingredients for pickled onions:

onions - 1.1 kg;
filtered cold water - 400 ml;
chili pod - 5 g;
acid (citric) - 1 tsp (no slide);
vinegar - 81 ml;
coarse salt - 4 tsp;
mustard seeds - 2 tsp;
sugar - 69 g;
black pepper - 40 peas.

Output: 4 cans (380 ml)

Pickled onions for the winter - a step by step recipe with a photo:

Pour a sufficient amount (about 3 cups) of filtered water into a suitable deep saucepan, bring it to a boil and add a spoonful of citric acid.

We peel all onions from the husk, cutting off both "butts".

We cut each root crop into two parts. By the way, try to choose relatively small heads for this conservation to fit in the jar. Optionally, you can cut the onion into rings, for this recipe it is not essential.

Immediately send the main ingredient of the workpiece to boiling water, turn off the stove and leave the onion halves for 2-3 minutes, after which we drain the water.

Pour peppercorns (10 pieces each), mustard seeds (1/2 tsp each) and spicy chili cut into very thin rings into clean, preferably sterilized jars.

Now we tightly lay the prepared bulbs inside, trying not to break them.

In a separate clean bowl, boil two full glasses of cool water, then add all the sugar and coarse salt.

When these ingredients dissolve, immediately pour in table vinegar (9%) and remove the marinade from heat. Pour hot liquid into jars with onions and send the canned food to a high saucepan with boiling water.

We sterilize the pickled onions for the winter for 15 minutes, and then roll up the jars and wait until they cool completely. Everything, jars of pickled onions for the winter can be moved to the pantry or basement. Bon Appetit!

My grandmother closed pickled baby onions for the winter according to this recipe. Small pickled onions, covered in this way, are both an excellent independent snack with a glass of something appropriate, or a great addition to salads or used to decorate dishes.

This small onion tastes spicy, sweet and sour, moderately spicy. And if you follow the technology, they will be translucent and, at the same time, crispy. I describe in detail and simply describe how to pickle small pickled onions in jars for the winter in a recipe with step-by-step photos.

To preserve baby onions for the winter, we need the following products:

sowing onion 1 kg;
salt - incomplete 1 tablespoon;
sugar - 1.5 tbsp;
vinegar 9% - 70 ml;
hot chili pepper - 1 pod;
black peppercorns;
dill umbrellas;
Bay leaf.

Inventory:

a jar with a lid (I have many small ones);
a bowl;
a saucepan with a volume of 3-5 liters.

How to pickle small onions for the winter

We sort out the onion and clean it.

Remember, the smaller the onion, the more delicious the preparation will be. Therefore, I chose the smallest onions as possible. At my dacha, just one has already been assembled.

Boil water separately in a large saucepan. As soon as it boils, throw the onion into it and boil it for exactly 3 minutes over high heat!

Do not exceed this time, since our task is not to get boiled, but pickled onions.

The next secret lies in the contrast shower. Put a bowl of cold water in the sink. For best results, ice can be added to the water. This will help keep the onions crisp.

As soon as the bow was sent to cold water preparing the marinade.

Pour vinegar into half a liter of water, add sugar and salt, add dill, bay leaf, pepper and boil until sugar and salt dissolve. After boiling, simmer for 1-2 minutes. Pepper, if you want a hot onion, cut into pieces. I don’t like my small pickled onions to have a too strong aroma of dill and lavrushka, so I take out all the "green tea" after boiling the marinade.

Put the cold onions in a jar in a convenient way.

The final contrast treatment is to pour hot marinade over the cold onion. Make sure that the jar does not burst due to the temperature drop. Therefore, it is better to pour hot marinade after placing the jar on a wide knife.

Put the jar in a saucepan with water and it for no more than 5 minutes. Then, take out the jar and screw it on with a sterilized lid. In this state, small pickled onions can be stored for a very long time. The baby onions preserved for the winter are ready!

Be sure to try this wonderful recipe for preserving pickled baby onions for the winter, which will become a spectacular and spicy addition to your feast.

Which is grown and cooked all over the world. It contains many vitamins and nutrients. In the warm season, it is used to prepare a variety of dishes. In addition, there are many recipes that allow you to prepare it at home for saving it. Both bulbs and bulbs are suitable for harvesting.

Pickling is one of better ways keep the nutrients in it. Such a blank allows you to save not only useful qualities, but also has an interesting taste. Pickled, it can be added to a variety of dishes without wasting time on preliminary preparation.

Did you know? Most microorganisms die in a 2% vinegar solution.

Three colours

Pickled can decorate any dish, especially if it is prepared for the winter in a non-standard way. The Three Colors recipe is very simple and doesn't take much time. For this recipe we need:

1 kg ;
1 liter of water;
100-150 g of beets;
some turmeric;
1 tablespoon salt
1 tablespoon sugar
half a glass of 9% vinegar;
2 tablespoons of oil.

Cooking technology:

Scald small onions with boiling water and cut into rings or half rings.
To prepare the marinade, add salt, sugar and vinegar to cold water, a small amount of sunflower oil.
Put the blank into the first jar, fill it with the prepared marinade.
In the second jar, add the beets, cut into pieces, and then pour the marinade.
In the third jar, sprinkle the onion rings with turmeric and fill with marinade.

Jars need to be refrigerated for several hours for the product to marinate well. This blank can be used the very next day. If you close the jars with nylon lids, then the onion pickled with rings and half rings is preserved all winter.

Rings

Recipe:

Rinse and sterilize the jars thoroughly.
Selected bulbs are peeled, washed in cold water and cut into rings.
After placing in jars, the chopped onion is poured with boiling water and allowed to brew for 5-10 minutes.
After that, the water is drained, salt, sugar and spices are added to taste. For half a kilogram of onions, add a tablespoon of sugar and salt. For flavor add 1-2 and a few black peppercorns. The resulting marinade is boiled for several minutes and again poured into the jars.

It is better to store jars in a cool room or lower them in the cellar for the winter. It is better to pickle onions with rings in late summer or early autumn, until they are fresh and start to deteriorate. This product is used in preparation as meat dishes and in salads.

Whole heads

List of required products:

1 kg of onions;
1 pack of dry;
some black pepper;
Little ;
a little and (optional);
1 tablespoon salt
1 tablespoon sugar
1 liter of water.

Cooking technology:

Peel small onions, balance in boiling water for 1-2 minutes, pour cold water.
At the bottom of a liter sterilized jar, put 2-3 bay leaves, a little black pepper and cloves. You can also throw in red pepper and tarragon.
The jar is filled with prepared onions, half a glass of vinegar and warm marinade are added. To prepare the marinade, add a tablespoon of salt and sugar to a liter of water. The resulting mixture is boiled for several minutes and cooled to room temperature.
Closed cans need to be refrigerated for a day.

Pickled onions will last longer if rolled into jars after pre-pasteurization for 5-10 minutes.

How to dry onions for the winter

It is very convenient to save and use dried onions for cooking. When dried, the weight and volume are reduced several times, since the bulbs are 90% water. By grinding the dried mass in a coffee grinder or blender, you can get a fragrant powder that can be added to soups, salads and meat dishes.

Drying Benefits:

takes up little space;
retains taste;
a pleasant sweetish aftertaste appears;
stored for a long time in dry, tightly closed containers.

Did you know? If the onions are dried at a temperature of 60-65 ° C, they retain their natural color. At higher temperatures, it darkens.

In the oven

Drying can be done in both gas and electric ovens. After harvesting, the bulbs are sorted out and dried. Do not use rotten or moldy onions for winter drying.

It is necessary to peel the roots of the bulbs and rinse thoroughly in cold water. You need to cut into thin rings or slices up to 5 mm. Thickly cut rings take a long time to dry, unevenly and may burn.
Rinse the sliced product again under running water in a colander.
Prepare the brine in a deep saucepan: for this, dissolve a spoonful of salt in a liter of water and bring to a boil. Put the cooled water in the refrigerator for several hours. Pour the chopped product with brine for 10-15 minutes. After that, drain the water through a colander and wait 10-15 minutes. until the liquid is completely drained.
Spread on a baking sheet in an even layer. Dry in an oven at a temperature not exceeding 60 ° C for 4-6 hours. In order for the onion to dry evenly and not burn, it must be regularly stirred with a wooden spatula.
After drying is complete, remove the baking sheet and let cool at room temperature.

The dried product is best stored in a dry, clean jar with a tight lid or in a tight plastic bag.

Important! Before sending for storage, keep the container open for the final drying of the product.

In an electric dryer

Drying in an electric dryer is uniform and much faster. Cut the peeled onions into slices or half rings, rinse well. We set the temperature to 60 ° C. Cooking usually takes 2-3 hours. Remember to stir regularly to dry evenly. Make sure the layer is even. Pack the well-dried product into containers. Before adding to salads, dried onions should be soaked in water for 20-30 minutes. Throw into the soup without presoaking.

The need to harvest onions for the winter can arise for various reasons. Someone loves to tinker in the country, but there is simply nowhere to store a carefully grown crop, so to speak, in its natural form. It is easier for someone to open a jar in winter and take the finished product from there - add the same fried onions to the soup. And someone has a place for storage, and a desire to grow everything - and suddenly Nature presents with a bow the size of a fist of an adult man - and what will you order to do with this gift?

Prepare onions for the winter, and in different ways. For example, pickled onions look good in winter salads, and also as a standalone addition to meat. Fried onions - from the category of "opened and ate" dishes, you want borscht, you want soup, or you want bread and lard ... Dried onions can be combined with other aromatic herbs, making up your own signature mixtures. In general, there is plenty to choose from. And besides, there is nothing complicated!

Canned onions in jars for the winter

Ingredients:
1 kg of onion
1 liter of water
2 tbsp. l. Sahara,
1 tbsp. l. salt,
1 stack 9% vinegar
1 bay leaf (for 1 can),
2-3 black peppercorns (for 1 can).

Preparation:
Use medium sized bulbs that fit easily into the jar. Clean them thoroughly and wash them in cold water. The process of peeling the onion can be made a little more pleasant if the knife is immersed in cold water, so the onion will be less irritating to the mucous membrane. Put peeled onions in prepared sterilized jars and pour boiling water over. Cover the jars with sterilized metal lids and leave for 5-7 minutes. Then pour the water into a saucepan, boil, pour it over the onion again and let it stand again. When the time is up, drain the water into a saucepan and this time add sugar, salt, vinegar to it and let it boil. When the sugar and salt are dissolved, add the peppercorns and bay leaves. Boil everything together for 5 minutes and pour the boiling marinade on the onions in the jars. Roll up the blank with lids, turn over, cover with a blanket and leave to cool completely. The beauty of this preparation is that you can eat the onion literally the next day or store it in a cool place until the first opportunity.

In jars of pickled onions, you can add a slice of raw beets - the marinade and onions will turn pink.

Fried onions in jars for the winter

Ingredients:
1 kg large onions,
1.4 l of vegetable oil,
spices - to taste and desire.

Preparation:
Select large, quality bulbs without damage or rot, wash and clean thoroughly. Then cut it as you are used to. Someone is more pleased to see onions in small cubes, to others in half rings. Heat the oil well in a frying pan, put the onion and fry it until golden brown, remembering to stir, then reduce the heat and continue frying for 35-40 minutes. Make sure that your onion does not burn. It will absorb the oil, so add the oil to literally float the onion in it. 5 minutes before the end of frying, add the spices, mix everything gently, hold in the pan for a couple of minutes. Transfer the fried onions to sterilized jars, cover with oil to the very top and roll up with prepared boiled lids.

For slicing large quantities of onions, it is best to use a slicer. Fast, safe (provided that you work with a fruit holder) and beautiful - after all, the slicer will chop your onion into identical rings or half rings.

Salted onions (option 1)

Ingredients:
2 kg of onions.
For brine:
2 stacks water,
750 ml 5% vinegar,
1.5 tbsp. l. salt.

Preparation:
Peel the onion and blanch it for 3 minutes in boiling water, then pour over it with cold (or better, just ice water) and dry slightly. Then place the bulbs tightly in sterilized warm jars and cover with hot brine made from water, salt and vinegar. Cover the jars with lids and sterilize them in not too boiling water: 1L - 10 minutes, 0.5L - 5 minutes. Roll up cans of onions with boiled metal lids, let them cool and transfer to a cool place for storage.

Salted onions (option 2)

Ingredients:
1 kg of onion
200 g of salt.

Preparation:
Select strong, medium-sized onions, peel, wash and cut into rings that are not too thick. Place them in dry sterilized jars in layers, sprinkle with layers of salt. Be sure to leave a layer of salt on top. Cork the jars and store in a cool place (cellar, insulated balcony or refrigerator).

Green onions for the winter

Drying in the oven
Wash the green onions, dry well and cut into pieces no more than 5 cm long. Lay the onions in a thick layer on a baking sheet lined with parchment paper. Parchment paper be sure to use, it will not let the greens darken. Place a baking sheet with onions in an oven preheated to 50 ° C and dry, stirring constantly for 2-3 hours. Store dried herbs in cloth bags at room temperature in a dry place.

Air drying
Thoroughly wash the harvested fresh green onions, cut them into rings and lay them out to dry on clean paper, spread out in a dry, warm room, where the sun's rays do not fall, as they destroy the nutrients contained in the onions. This is a fairly lengthy method of harvesting onions, lasting about 6-7 days. You can check if the onion is ready by rubbing it with your fingers. If it crumbles easily, then it's time to pour it into jars, close the lids and store in a dry place at room temperature.

For the lucky ones who have electric dehydrators, or, in Russian speaking, dryers, it is generally easy to prepare dried onions for the winter: just put the prepared onions on trays, press the button and wait for the result!

Salting
Mix one kilogram of carefully washed, dried and cut green onion feathers into rings with a glass of salt (200 g), put in sterilized jars and close with clean nylon lids. Many housewives add other herbs to onions, for example, dill or parsley. It turns out a wonderful aromatic seasoning for any dish.

Freezing
Rinse the green onion feathers thoroughly under running water, shake off the water and dry on a cotton cloth.

The first way
Cut the prepared feathers into 1 cm pieces, blanch them for 5 minutes, then drain them in a colander to drain the water. After the onion has cooled down, place it in packaging containers and place in the freezer.

Second way
Fry the prepared and chopped onion feathers in a mixture of heated vegetable and butter... After the onion has cooled down, distribute it into prepared containers and freeze.

The third method (in ice cubes)
Thoroughly wash the green onion feathers, dry them, cut into small rings and place in ice cube trays. Fill the onion with clean cold water and put it in the freezer. After 2-3 days, remove the molds from the freezer, remove the onion cubes from them, put them in bags and send them back to the freezer. Onions frozen in this way can be added to hot dishes without defrosting.

Freezing onions for the winter
Select strong bulbs, free from stains and mold, peel them, rinse them under cold, running water and pat dry with a towel to remove excess moisture. If you want to freeze whole bulbs, then choose medium-sized ones. Place the prepared bulbs in a freezer bag, removing all the air as much as possible, or in a plastic container, which should be tightly closed and put into the freezer.

If there is a desire and time to freeze the chopped onions, then cut the whole onions into rings, half rings, large or small cubes. Arrange the chopped onions in bags or containers and place in the freezer.

Frozen onions should be cooked without thawing. Otherwise, the onion will become limp and lose its “face”.

If you know how else to prepare onions for the winter, share it on the pages of our website!

Successful blanks!

Larisa Shuftaykina