When preparing to receive guests, housewives try to prepare as many different dishes as possible. And to give them a little sourness, it is recommended to add pickled onions to salads and hot lunches. The spicy rings of the presented vegetable can highlight the taste of salted fish, as well as give any dish a special aroma. It should also be noted that this ingredient is often used when preparing homemade pickles.

So how to pickle onions in vinegar? We will give the answer to this simple culinary question a little further.

Cooking features

Before I tell you about how to pickle onions in vinegar, you should understand the basic nuances of this process.

As you know, onions have a unique taste due to the fact that they contain chemical compounds such as flavonoids. They kill harmful microorganisms, helping to quickly get rid of a cold.

To remove some of the mentioned chemical compounds, and with them the familiar bitterness, you need to use acid-containing products (for example, table vinegar, lemon juice, etc.). But before pickling onions in vinegar, the last ingredient must be diluted with water to significantly reduce its concentration. As a rule, at this stage the first difficulty occurs, since warm drinking liquid can significantly increase the time of marinating the vegetable. In this regard, we recommend that you cool it first.

Another nuance that affects the process of removing flavonoids is the correct grinding of the product. Thus, the finer the onion is chopped, the faster it pickles.

Onions pickled in vinegar: step-by-step recipe

To deliciously pickle bitter vegetables, you need to purchase products such as:

• filtered water at room temperature - about 150 ml;
• table vinegar (it is better to use 9%) - 6 large spoons;
• medium-sized granulated sugar - a large spoon (use to taste);
• fine table salt - ¼ large spoon (use to taste).

Process of making pickled onions

How to pickle onions in vinegar? To begin with, it should be freed from the husk, and then cut into half rings and, separated by hands, placed in a deep ceramic or glass bowl. After this, you need to start preparing the marinade. To do this, you need to mix table vinegar and filtered water in one glass, and then dissolve granulated sugar and fine salt in the resulting liquid.

After preparing the marinade, you need to pour it into a bowl with the onions, mix thoroughly with a spoon, cover with a lid and leave in a warm place for an hour and a half. After the specified time has passed, the pickled onions in vinegar must be discarded in a colander and deprived of most of the moisture. The ingredient can then be used for its intended purpose.

Quick pickling of vegetables in wine vinegar

If you don’t have time to wait until the onions are well marinated, we recommend using the recipe below. For it you will need:

• onions (large) - 2 pcs.;
• wine vinegar - 4 large spoons;
• medium-sized granulated sugar - use to taste.

Cooking method

You can quickly pickle onions in vinegar only if the concentrated product is not diluted with water. To do this, the bitter heads of the vegetable must be peeled and then cut into thin half rings. Next, the product needs to be sprinkled with granulated sugar and poured with wine vinegar. Finally, all ingredients must be mixed with a spoon, covered with a lid and kept warm for 20-25 minutes. After this time, the onion should be squeezed and served.

Making fragrant pickled onions at home

If you want to get a more aromatic pickled vegetable, then, in addition to vinegar and spices, you should add other components to it. For this we need:

• onions (large) - 2 pcs.;
• mustard - 1 dessert spoon;
• balsamic vinegar - 2 large spoons;
• deodorized oil - 2 large spoons;
• fine table salt, marjoram and pepper - use as desired.

How to cook?

To make this ingredient and use it for making salads or sandwiches, you should thoroughly peel large onions and then cut them into half rings. After this, the vegetable must be seasoned with mustard, pepper, marjoram and salt, as well as poured with deodorized oil and balsamic vinegar. After mixing the ingredients, they must be closed, refrigerated and marinated for about an hour. Next, the aromatic and very tasty ingredient can be used for its intended purpose.

Spicy pickled onions

Onions marinated in apple cider vinegar are slightly sour. But if you want to make it more spicy, then you don’t have to use this ingredient, but add aromatic spices and seasonings to the vegetable.

So, to make spicy pickled onions, we will need:

Step by step cooking process

Before you make spicy onions, you need to peel them and then chop them into half rings. After this, you need to pour citric acid with tap water and boil them over low heat. Next, add cloves, bay leaves, cinnamon, salt and pepper into the hot liquid. When the products boil, they should be poured into a half-liter jar, where you need to place the onion half rings in advance. After compacting the vegetables using a masher, it is advisable to close them tightly and cool. After a day, the jar of pickled onions should be put in the refrigerator. The product must be kept in this state for one week. After this, the vegetable will be completely ready for consumption. Season it with unrefined vegetable oil and you can safely use it to prepare various salads, as well as first and second courses, homemade marinades and pickles.

Delicious pickled onions can decorate a large number of dishes, the main ingredient of which is them. Agree: very often, onions not properly marinated in the marinade spoil the original taste of the delicacy. I learned this cooking method by accident: from a friend of mine. She shared the secret of how to make win-win pickled onions for barbecue. Then I realized that this recipe is ideal for salads and Lenten baked goods. So let's cook.

Ingredients:

• several onions (about 4 medium heads);
• table vinegar - 70 milliliters;
• 200 milliliters of water (approximately 1 glass);
• 3 tablespoons sugar;
• a teaspoon of salt (heaped).

Delicious pickled onions. Step by step recipe

Pickled onions are prepared very quickly and easily. To prepare it, you should perform the following sequential steps.

1. Take a board and cut the onion into rings or half rings. We send it to the container.
2. Turn on the stove over low heat and place the pan. Pour water into it: salt and add sugar.
3. Please note: you cannot add vinegar right away. When the water is heated, pour in the vinegar, stir and after half a minute remove the marinade.
4. Pour the marinade over the chopped onions: the liquid should completely cover the rings so that they are thoroughly soaked.
5. Cover the onion with a lid and leave for a couple of hours. After this, it can be used in salads. You can store pickled onions in vinegar in any glass container at sub-zero temperatures. Therefore, if you have leftover rings or plan to use them later, then know that you can store them in the refrigerator for several days. In order for the recipe to be successful and to produce very tasty pickled onions, you must adhere to some rules that culinary technology requires. With their help, you will get a very pleasant taste, while preserving the vitamin complex of the vegetable. So, pay attention to the following recommendations.
6. An ideal whole onion head can be obtained if, before removing the peel, immerse it in boiled water for 2 minutes. Then immediately plunge into cold water. This way the skin is removed from the bulb very quickly and easily.
7. Many people do not like to peel onions, as the phytoncides released cause tears. Experienced cooks know what needs to be done to deal with the onion painlessly. I will tell you some of the most effective methods. The first technology is to scald the head: or just hold it in cool water for 10 minutes. When you start chopping onions, chew gum or hold a slice of black bread between your teeth. The easiest way is to periodically rinse the knife blade with running water. Using these methods, you can avoid crying while harvesting onions.
8. Before pouring the marinade over the onion rings, you should squeeze them out: this way, the spices will better penetrate into the middle of the rings.
9. For those who do not know how to pickle whole onions in vinegar: choose small onions so that they are completely soaked and the middle does not remain raw.
10. Give preference to quick marinating techniques: the longer a vegetable is in spices, the softer it becomes - and this does not always have a positive effect on the taste of the dish.

So you have learned how to deliciously pickle onions. Using these recommendations, you can add onion zest to your favorite dishes. And, believe me: everyone will love this pickled onion. In addition to this recipe, you can find other useful tips and interesting culinary techniques on the “I Love to Cook” website.

Pickled onions seasoned with mayonnaise or other sauce can serve as an independent snack. It is often added to salads. Not less often, it serves as a decoration for dishes made from vegetables, fish, and meat. It’s hard to imagine barbecue and herring without it. This vegetable can be stored in a marinade for a long time without losing its freshness, but few people prepare it for future use. There is no point in filling the shelves with jars of snacks that can be whipped up any time of year. Instant pickled onions have a pleasant taste, look appetizing and are easy to prepare. If you don’t eat it right away, then you can still put it in a clean jar, fill it with marinade and put it in the refrigerator, where it will not spoil for 1-2 months. But experience shows that it disappears from the refrigerator long before the expiration of the specified period.

Cooking features

Even an inexperienced cook can make quick-cooking pickled onions; you just need to know a few subtleties.

• To make your eyes less watery when peeling and chopping onions, you should dip the knife in cold water more often. Another extraordinary way not to cry when working with onions is to put them in the freezer for 10 minutes beforehand.
• Pickled onions look most beautiful if they are cut into medium-sized rings. It is recommended to cut large onions into halves of rings. You should not make the pieces too thick or too thin; the optimal thickness is 2–3 mm.
• Onions can be pickled hot or cold. The hot method allows you to get a snack without excess bitterness, but almost not crispy at all. Cold pickled onions remain crispy and quite spicy. If you want to get moderately spicy pickled onions, you need to pour boiling water over them, after 30 seconds transfer them to cold water, then squeeze and pickle in a cold way.
• It is recommended to pickle onions in glass, ceramic containers or food-grade plastic containers. You should not use aluminum utensils for this: when it comes into contact with acids, it forms harmful substances.
• In order to quickly pickle onions, 9% table vinegar is most often used. You can always replace it with apple, grape or even balsamic, taking them in larger quantities. Six percent vinegar will require one and a half times more, three percent vinegar - three times more. Onions pickled in apple, grape or other fruit vinegar have a more pleasant taste and aroma. Vinegar essence can only be used in a form previously diluted to the required concentration.

When pickling onions, you can add various herbs and spices to it. They are selected taking into account the purpose for which the finished snack will be used.

Instant pickled onions - a popular recipe

Calorie content of the dish: 465 kcal, per 100 g: 55 kcal.

• onions – 0.3–0.5 kg;
• water – 0.25 l;
• salt – 10 g;
• sugar – 60 g;
• table vinegar (9 percent) – 120 ml.

Cooking method:

• Peel the onion, cut into rings or half rings about 2–3 mm thick. Place in the container in which you will marinate it.
• Pour salt and sugar into a bowl, add vinegar and water to them. Whisk, trying to ensure complete dissolution of the crystals.
• Pour the marinade over the onion and mix with your hands.
• Place the container with the onions in the refrigerator.

Recipe for the occasion::

After half an hour, onions pickled according to the above recipe can be used to prepare salads or served as an independent snack. This recipe is universal; it is used to marinate onions with both fish and meat.

Pickled onions in 5 minutes

Calorie content of the dish: 152 kcal, per 100 g: 38 kcal.

• onions – 100 g;
• water – 0.2 l;
• table vinegar (9 percent) – 80 ml;
• salt – 5 g;
• sugar (optional) - to taste.

Cooking method:

• Cut the onion into thin half rings and place it in a container or ceramic container suitable for use in a microwave oven.
• Sprinkle with salt and sugar and stir.
• Mix water and vinegar separately, pour this mixture over the onion.
• Place the container with the onions in the microwave and run it on medium power for 3 minutes. If the onions are not marinated to your taste, run the unit for another 1-2 minutes.

This option for preparing pickled onions is one of the fastest. You can use it if it’s time to serve the appetizer, but you only now figured out how to garnish it with pickled onions.

Instant onions marinated in apple cider vinegar

Calorie content of the dish: 132 kcal, per 100 g: 83 kcal.

• onion – 100 g;
• salt - a pinch;
• sugar – 20 g;
• apple cider vinegar (6 percent) – 40 ml.

Cooking method:

• Cut the onion into cubes or half rings. Pour boiling water, drain in a colander, and place under running cold water for a few seconds.
• Mix vinegar with sugar and salt, pour this mixture over the onions.

Onions marinated according to this recipe will be ready for use in 5–15 minutes, depending on the size of the onion pieces.

How to pickle onions in vinegar

Today I will tell you how to pickle onions in vinegar. Pickled onions are quick and easy to prepare, and the taste is unique!

Hello my friends!

Spring is coming, but it’s still cold, and the body’s immune system already wants to recharge) And as an option, we can help our body using!

In this article, I suggest you get acquainted with an old, proven recipe for how to quickly pickle onions. This recipe (or rather, onions) is perfect for any salad, for barbecue, for grilled beef steak, and even just as an independent dish for onion lovers =) I will tell you how to pickle onions in a bite, with virtually no additional ingredients, so You don’t even have to run to the store!

Not everyone likes raw onions because of the smell and bitterness. And pickled onions cook quickly and will be an excellent alternative to regular ones. Personally, I never scald raw onions with boiling water, as is recommended in order to get rid of bitterness. It seems to me that after this a nasty smell of boiled onions appears in it and you can’t get rid of it at all.

I once learned from my grandmother a very simple way to quickly pickle onions for a salad (while guests were still on the way, for example), and now I use it very often. The family is delighted. My dad loves this onion with fried potatoes and pork =)

There are different varieties of onions - sweet, hot and medium hot. What works best for me is marinating red onions in vinegar, since they don’t have that unpleasant onion bitterness and are just what you need for a salad! I also like to add some white onion for some color.

And now the recipe for pickled onions. First option I.

We will need the following ingredients:

• Onions - 3 medium-sized pieces (about 250 g)
• Cold water - 250 ml
• Vinegar 9% - 70 g (7 tbsp.)
• Sugar - 50 g (3 tbsp)
• Salt - 10 - 15 g (0.5 tbsp.)
• Greens to taste and optional :)

Everything is very simple!

1. Make the marinade: mix sugar, salt, vinegar with water. Please note that there is no need to boil the marinade. You can take the water for the marinade already boiled or just chilled drinking water.

2. Chop the onion that we will pickle the way you like. I usually chop it into half rings.

3. Place in a jar or other container convenient for you and fill with marinade. When you have marinated the onions in vinegar, put the container in the cold for 30 minutes. Our onions are quickly marinated there, and they can already be served! The onion is ready to eat =)

Dear readers! After you have learned how to pickle onions in vinegar, as a bonus I offer you a similar option for “improving” onions, namely, pickle onions in lemon juice! Well, let's start!

Option II.

So, in addition to vinegar, you can quickly pickle onions in lemon juice. For the marinade we will prepare:

• juice of one lemon
• 50 ml water (temperature approximately 50 degrees Celsius)
• 1 tsp salt
• 1 tsp Sahara
• 1 tsp vegetable oil
• freshly ground pepper
• greens to taste

Mix everything well and pour on the onion so that the marinade completely covers it. The pickled onions will be ready quickly - only about 30 minutes until they cool to room temperature.

Calorie content of onions pickled in vinegar per 100 g = 79 kcal

• Proteins - 4.7 g
• Fat - 1.2 g
• Carbohydrates - 7.6 g

Cooking time: 45 minutes

As you can see, pickled onions are quick and easy! You can use it in salads and in cooking! Bon appetit and happy culinary experiments! =)

Hello my dear readers. It's so great that there are so many snacks that are easy to make at home. For example, ordinary onions can be used as an independent snack with vodka or made into a variety of salads. I have just 9 of the most delicious recipes in store for you on how to pickle onions for the winter. Choose the one you like and cook with pleasure!

This appetizer is very easy to prepare. And the cooking process itself will not take much time. You will need the following components:

• 3 kg of small onions;
• 3.5 liters of water;
• 500 g salt;
• 3 pieces each of allspice and black peppercorns;
• 2 pieces each of bay leaves + cloves;
• hot pepper pod;
• 6-7 drops of acetic acid (in each half-liter jar).

Prepare the saline solution. To do this, bring 2 liters of water to a boil and dissolve 400 g of salt in it. As soon as the salt crystals are completely dissolved, remove the dishes from the stove. We wash the peeled onion and fill it with hot salted water. When this solution has cooled, place the container in which the onions are pickled in the refrigerator. Here the workpiece must be kept for 2 days. After this soaking, the onion will lose its bitterness and become “glassy”.

We drain the liquid - it has already completed its mission and is no longer needed. Next, place the onions in sterile half-liter jars. And let's start preparing the marinade. Pour 1.5 liters of water into the pan. Add here 100 g of salt, cloves, pepper and bay leaves crushed in your hand. We cut the hot pepper pod into slices with a knife and add it to the marinade.

As soon as the brine boils, immediately pour it into jars. We also add acetic acid to each container and screw it with metal lids. After this, turn the jars over, insulate them and leave until completely cool. And then we lower the workpiece into the cellar or put it in a closet.

By the way, the most impatient ones can take a sample within a week. By then the onion will be completely marinated. Only if you consume at this rate, there will be nothing left for the winter :) Therefore, I recommend it. Prepare a delicious snack in 30 minutes.

Marinate onion rings in vinegar

Juicy rings with a spicy taste will be appreciated even by those who do not like onions. You can serve this preparation with fried meat, fish and poultry. Or you can open a jar of the preparation. The deliciousness comes out unique.

To make a half-liter jar of the blank, you will need:

• 400 g onions;
• 2 tbsp. spoons of vinegar 9%;
• 2 tbsp. spoons of vegetable oil;
• 1 tbsp. spoon of sugar;
• 1 teaspoon salt;
• 200 ml water;
• 2 pcs. bay leaves;
• 1 PC. carnations;
• 5 pieces. black peppercorns.

White onions will also work for this preparation, but purple ones will look more beautiful. Or you can combine it by taking 200 g of white and 200 g of purple. In general, we give free rein to our imagination.

First of all, cook the brine. To do this, pour water into a saucepan, add salt and sugar, as well as spices. We enrich the solution with oil and vinegar. And put the container on the stove. As soon as the contents of the saucepan boil, reduce the heat and continue cooking for another 2-3 minutes.

Peel the onion and cut it into wide rings (about 5-7 mm). Place the rings in the boiling marinade, remove the dishes from the heat and leave to steep for a couple of minutes.

By the way, it is better to boil the lid before use. Then turn the jar upside down, wrap it up and leave it until it cools down. Then we move the workpiece to the basement or closet. By the way, such onions are ready for use within a day.

Preparing pickled green leek

If leeks have pleased you with a bountiful harvest this year, some of them can be pickled.

And here is his step-by-step recipe:

• leek (based on three 750-gram jars)
• 3 glasses (faceted) water;
• 1.5 teaspoons mustard seeds;
• 15 peas of allspice;
• 60 black peppercorns;
• 3 pcs. bay leaves;
• 2 tbsp. spoons of salt;
• 4 tbsp. spoons of sugar;
• 4 tbsp. spoons of vinegar 9%;
• 3 tbsp. spoons of vegetable oil.

Pour water into the pan and place the container on the fire. In the meantime, let's switch to preparing the leeks. It needs to be cleaned, rinsed and carefully inspected again. In case there are any flaws on it, we cut them out.

Then we cut the leeks into pieces so that they fit into the jars more tightly and neatly. So, if it is small, it is enough to cut it into 2 parts, if it is large, into 4 parts.

Afterwards we place the pieces vertically in the jars. Alternate them with spices. You need to add 20 black peppercorns to each jar. You also need to add 0.5 teaspoon of mustard seeds and 5 peas of allspice.

Switch to the marinade. By this time the water should already boil. Add salt, sugar and bay leaves to it. Reduce the heat to low and let the marinade simmer for a minute. Before removing the pan from the heat, enrich the brine with vinegar. And pour the hot marinade over the onion and spices. Add 1 tbsp to each jar on top. spoon of butter.

Next, we preserve the workpiece, turn it upside down, wrap it and leave it until it cools. When the preservation has cooled, move it to the refrigerator. If it is not possible to store the product at a low temperature, I advise you to sterilize the pickled leek before rolling. This will take 10-12 minutes. Here is an interesting video recipe for canning.

Pickle onions and garlic

These vegetables are not just tasty, but also incredibly healthy. Eating them will improve your health. This “medicine” will help you recover faster from colds, coughs and other unpleasant components of ARVI. And who wants to lose weight, be sure to prepare French onion soup. Because this one!

And here is the step-by-step recipe for the preparation:

• onions (take small ones) - 6-7 pieces;
• 1 PC. bay leaf;
• 2 pcs. carnations;
• 1 pod of hot pepper;
• 4-5 cloves of garlic;
• 1.5 tbsp. spoons of salt;
• 5-6 pcs. black pepper;
• Take 9% vinegar and water in a 1:1 ratio (100 ml each).

Peel the onions and garlic and wash them. We wash a half-liter jar, sterilize it and put vegetables in it. Then we start preparing the marinade. To do this, pour water into a saucepan and place the container on the fire. Next, add salt and stir until the crystals are completely dissolved. Immediately remove the dishes from the heat (the marinade will be slightly warm by then). And immediately pour the brine over the vegetables. Then leave for about 1-1.5 hours.

At this time, place the vegetables in a jar, adding hot pepper. It will add piquancy to the preparation. Then pour the hot marinade over the vegetables and roll up the jar with a metal lid. Turn the container upside down and wrap it up. After 12-15 hours you can move the workpiece to the closet.

Onion pearls - recipe from Alla Kovalchuk

This blank will look elegant on any table. The bulbs turn out transparent like pearls. To avoid getting sick during the cold season, it is recommended to eat half an onion a day, adding it to dishes when cooking or crunching a canned vegetable.

To prepare this preparation, you need the following components:

• 1 kg of small onions;
• 40 ml vegetable oil;
• 45 g salt;
• 20 g sugar;
• 2 pcs. allspice peas;
• 2 pcs. bay leaves;
• 6 pcs. black pepper;
• 2 pcs. carnations;
• 2 pcs. chili pepper;
• water;
• 40 ml 9% vinegar.

The first step is to prepare the jars (you will need 2 half-liter jars). As always, sterilize the jars well.

Peel small onions. Cut the hot pepper lengthwise into 2 parts and place 2 halves in each jar. There we also add 1 bay leaf, 3 black peas and a pea of ​​allspice. You also need to add 1 piece to each jar. carnations. And then we pour the bulbs into a glass container.

Next we switch to preparing the brine. First, you just need to add clean boiled water to the onion and leave for 10 minutes. Then pour the liquid into a saucepan and place it on the stove. We enrich the water with salt and sugar. Add oil and vinegar there. As soon as the brine boils, pour the onion over it.

And then we preserve the workpiece. Then we turn the jars over and wrap them. When the preserved food has cooled, move it to the pantry. And here is a video recipe that will reveal to you all the subtleties and secrets of preparing this preparation.

Vegetable skewers with tomatoes, peppers and cucumbers

The main requirement when preparing the product: onions, tomatoes and cucumbers must be small. Yes, you will also need sweet peppers (red and yellow). The number of vegetables is arbitrary.

To fill you will need:

• 2.5 liters of water;
• 1.5 cups sugar;
• 0.5 cups of salt;
• 1.5 cups 9% vinegar.

Cut the cucumbers into rings, and sweet peppers into pieces. Thread vegetables onto wooden skewers. At the bottom of each liter jar we place a dill inflorescence, 2 black peppercorns and a sweet pea. We also put 1 piece there. cloves and 2 cloves of garlic. And then we put the skewers with vegetable skewers in jars.

Next, prepare the marinade as usual. Bring water to a boil, add sugar and salt. And as soon as the mixture is washed down, we enrich it with vinegar and pour the hot marinade over the vegetables and spices. After this, sterilize the jars for 15 minutes, twist them and turn them upside down. And then we wrap everything up and leave it overnight. In the morning we move the preservation to the closet.

How to cook sweet onions with apples and cranberries

The preparation prepared according to this recipe turns out to be extremely tasty. For it you need to take:

• 0.5 kg of onions;
• 150 g ripe apples;
• cranberries for sourness approximately 50 g;
• 350 ml water;
• 2 tbsp. spoons of sugar;
• 2 teaspoons salt;
• 2 cinnamon sticks;
• 1 tbsp. l. sweet sauce "Kikkoman";
• 0.5 tsp. acetic acid;
• 2 pcs. bay leaves;
• 1/3 tsp. black peppercorns;
• 3 pcs. star anise.

Cut the apple into thin slices, and the peeled onion into half rings. Prepare the marinade. To do this, boil water, add salt and sugar, cinnamon and bay leaves, pepper and star anise. And before removing the brine from the stove, we enrich the composition with acetic acid and sweet sauce. Afterwards, pour the hot marinade over the onions and apples and add cranberries.

Leave the dough until it cools and transfer it to the refrigerator. You can eat this delicacy in a couple of hours. It can be stored in the refrigerator for about 2 weeks. But I think that you will kill her sooner :)

How to cook red pickled onions

Onions prepared according to this recipe are not only tasty, but also beautiful. It comes out so bright. Just pickle it yourself and see for yourself. To do this you will need:

• 6 pcs. onions;
• 1 raw beets;
• 5 black peppercorns;
• wine vinegar with water in a ratio of 1:1 (100 ml each);
• salt to taste.

Cut the peeled onion into half rings and scald with boiling water. And chop the beets into large slices. Place onions and beets in layers in a sterile jar.

Cook the marinade. To do this, mix vinegar with water, salt this mixture and enrich it with pepper. Bring the brine to a boil and fill the workpiece with marinade (2/3 of the container volume).

We screw the jar with a metal lid and turn it over. Leave it on the table for 2-3 hours, and then put it in the refrigerator. And after 6 you can enjoy some delicious food.

Cooking pickled onions in Asian style

Connoisseurs of oriental cuisine will appreciate this appetizer. Its recipe is as follows:

• 500 g small onions;
• 200 ml rice vinegar;
• 4 tbsp. spoons of sugar;
• 75 ml vodka;
• 100 ml rose or dry white wine.

Place the peeled vegetables in a jar, pour boiling water over them and leave for half a minute. Mix vodka with wine, vinegar and sugar in a saucepan. Bring the mixture to a boil and pour it into a jar. Next, cover the vessel with a nylon lid, cool the workpiece and transfer it to the refrigerator. After a day, you can take a sample.

If you don’t like the vinegary taste, this is not a reason to deny yourself the pleasure of eating pickled onions. Try replacing vinegar with lemon juice. And before marinating, I advise you to scald the onion with boiling water, soaking it in hot water for 20-30 seconds. This will make the snack more tender and tastier.

Do you want the onions to be crispy? Then after blanching, plunge it into ice water for a minute. And don’t make the rings or half-rings too thin. They will disintegrate quickly when you pour the hot marinade over them.

Before preparing salads with pickled onions, be sure to drain them in a colander. Let all excess liquid drain. Otherwise, the remaining marinade will distort the taste of the dish you are preparing.

I am sure that you have your own subtleties and secrets for preparing such a snack. Share them in the comments. And when you prepare it according to the recipes suggested in the article, share your feedback. Which option did you like better? And don't forget. That's all I have for today. I wish you culinary inspiration and say: see you again.