Pickled small onions for the winter recipe. Pickled onion

At the very beginning, I traditionally prepare and sterilize dishes for harvesting. I wash 0.5 liter jars with soda, and then sterilize in the microwave. I do 2 heating runs for 3 minutes each with an intermediate break of 10 minutes. When I take a break, I just open the microwave door and let the jars cool down a bit. I wash the lids, dip in boiling water and wipe with a towel.

I cut red onions into thick rings (about 5-7 mm thick). I do not separate them into separate rings. I leave it as is. During the marinating process, some of them will separate on their own.

I'm making a marinade. Pour water, vegetable oil into the pan, add sugar, salt, black peppercorns, bay leaf, cloves. I put the pan on the stove, turn on the heat and bring to a boil, stirring occasionally so that the salt and sugar dissolve. When the marinade boils, pour in the vinegar and turn off the heat.

I put all the onions in a saucepan with marinade. Stir gently so as not to damage too much. onion rings. In the process of mixing, just the onion rings separate. I leave the onion to marinate for 4-5 minutes in a saucepan.

I put dill umbrellas in jars at the bottom. Then I shift the onion rings into jars (without marinade). I lay it quite tightly, but it is important not to transfer the onion. From the sides I put a bay leaf into the jar, which I take out of the marinade.

The marinade in the pan after the onion will become a beautiful pink color. I bring it to a boil again.

I pour onion in jars with boiling marinade.

I close the jars with lids and immediately roll them up.

Jars of pickled onions can be wrapped and left to cool completely. I don't wrap. In my opinion, vinegar is enough and additional sterilization is not needed. I store cooled jars in the cold. Pickled red onion for the winter is ready, bon appetit!

Pickled onions for the winter are used as seasonings for first and hot dishes. It is added to salads, served with meat. The onion gives the dish an aroma and a light flavor of the marinade. The product has a disinfecting property, which allows it to be useful during winter epidemics.

Classic with sterilization

Pickling onions for the winter is a popular type of harvesting. Most often it is made according to the classic recipe. It provides for harvesting the whole onion. For a blank recipe for a 1 liter jar, we need:

• 3 heads of onion or red onion (the second one is sweet)
• 2 bunches of dill or green onions
• 1/2 tbsp vinegar
• 50 g salt
• the same amount of sugar

Cooking:

This recipe can also be used for diced onions. In this case, it does not need to be pre-boiled.

Onion recipe without sterilization

Pickled onions for the winter without sterilization - easy recipe. The product can be cut into rings, half rings or cubes. Pickling small onions can be carried out entirely. This preparation for the winter will spice up any hot dish. Its recipe includes the following ingredients:

• 500 g small onions (or regular size, but in this case, cut the onion into rings)
• 1 l. water,
• 150 g salt
• 2 peppercorns,
• 1 bay leaf,
• 1 clove
• 14 drops of vinegar.

Ingredients are calculated for a liter jar.

Cooking:

What else is put in when cooking

Bulbs can be pickled with other vegetables: tomatoes, cabbage, carrots, garlic, chili peppers. Grained mustard, dry garlic, basil, thyme, coriander are suitable as spices.

Pickled onions for the winter can be harvested, even if the harvest was not very rich and most of the collected onions are small. If the yield of this vegetable exceeded all expectations, then it would be completely reckless not to make canned food out of it. After all, a pickled onion can be served with herring and meat, and in itself it is also quite tasty.

How to pickle onions for the winter

You can pickle onions for the winter both whole and in rings, but you need to know a few secrets.

• Do not marinate whole large onions - it is better to marinate them in rings or half rings. To keep their shape, it is desirable to make them not too thin - about half a centimeter.
• Small onions must be peeled before pickling. This can be done very quickly if you immerse them in boiling water, and then rinse with cold water. True, this cleaning method is only suitable if you plan to prepare a dish, including a snack for the winter, on the same day.
• Before pouring the marinade on the bulbs, they should be held in hot water or blanched in boiling water. They can be considered ready for pickling only when they become translucent.
• Onions are pickled in a sufficiently large amount of vinegar, but negatively on it palatability it doesn't affect.
• When it comes to preparations for the winter, it is necessary to use clean dishes, in particular jars and lids sterilized by steam or in the oven. For twisting, metal caps should be used, not nylon ones.

A simple recipe for pickling onions for the winter

• onion sets - 1 kg;
• water - 2 l;
• bay leaf - 2 pcs.;
• black peppercorns - 6 pcs.;
• allspice peas - 6 pcs.;
• table vinegar - 0.25 l;
• salt - 0.2 kg.

Cooking method:

• Clean and wash the onion.
• Boil a liter of water with 0.2 kg of salt, pour onions and leave for a day.
• Sterilize jars. For the amount of ingredients indicated in the recipe, two half-liter will be required.
• Distribute the spices in jars, spread the onions.
• Mix vinegar with a liter of water, boil, pour onions.
• Place the jars in a large saucepan with a towel on the bottom. Pour water up to about the middle of the jars. Put on fire. Sterilize 5 minutes after boiling water in a saucepan.
• Roll up the jars and wait for winter to enjoy the taste of pickled onions.

Onions pickled according to this recipe are a little sour. Fans of softer-tasting snacks can be offered to cook it in a slightly acidic marinade.

Onions in a slightly acidic marinade

• onion (small) - 1.5 kg;
• water - 1 l;
• apple cider vinegar - 0.2 l;
• salt - 50 g;
• sugar - 50 g.

Cooking method:

• Remove the husk from the bulbs, cut off the top and bottom parts. Dip in boiling water and boil for 5 minutes. Take it out, let the water drain.
• Place in sterilized jars (three half-liter).
• Boil a liter of water, pour a glass of vinegar into it, add 50 g of salt and granulated sugar. Boil everything together for a couple of minutes. Pour the marinade over the onions.
• Cover the jars with lids, put in a pot of water and sterilize for 10 minutes.
• Roll up and let cool upside down under a blanket.

This recipe is even simpler than the previous one, but gourmet pickled onions may not seem spicy enough. For them, you can offer another way.

Onions in spicy marinade

• small onions - 1.5 kg;
• water - 2 l;
• salt - 80 g;
• granulated sugar- 40 g;
• table vinegar - 0.5 l;
• ground cinnamon - 5g;
• hot red pepper (ground) - 2 g;
• cloves - 6 pcs.;
• star anise - 3 pcs.;
• bay leaf - 6 pcs.

Cooking method:

• Peel the bulbs from the husk, cut off the root part and the “neck”.
• Soak the onions in hot water using half the water and salt indicated in the recipe.
• In the meantime, prepare the jars by washing them well with baking soda and sterilizing them. Boil the lids too.
• At the bottom of each jar, put a star anise, cloves and laurel leaves. Spread the bulbs over them.
• Boil a liter of water, dissolving two tablespoons of salt and granulated sugar in it, adding pepper and mustard. After boiling, pour in the vinegar, wait until the marinade boils again, and pour over the onions.
• Seal, turn over, wrap with towels. Store after cooling.

Pickled onions according to this recipe come out very fragrant.

Onion marinated with dill and pepper

• small onions - 1 kg;
• Bell pepper- 0.2–0.25 kg;
• garlic - 2 cloves;
• black peppercorns - 8 pcs.;
• bay leaf - 2 pcs.;
• citric acid - 2 g;
• dill (fresh) - 40 g;
• water - 2 l;
• salt - 20 g;
• granulated sugar - 80 g;
• table vinegar - 0.25 l.

Cooking method:

• Dilute in a liter of hot water citric acid and pour the washed and peeled onions with this solution.
• Boil the onion in the solution for 2-3 minutes, remove and let the liquid drain from it.
• Wash the bell pepper and cut it into rings about half a centimeter thick.
• Peel the garlic.
• Sterilize two half-liter jars and put a bay leaf and a clove of garlic on the bottom of each.
• Place several onions in each jar so that they form one layer, put a ring of pepper on top. So, shifting each layer of onion with pepper, fill the jars with vegetables.
• Place dill on top of the onion and pepper.
• Boil a liter of water with sugar and salt. After it boils, pour in the vinegar and bring to a boil again. As soon as it boils, turn off and pour the marinade into jars with onions.
• Close jars of winter-pickled onions with metal lids. Turn upside down, cover with something warm. After 12 hours, you can remove the jars of onions for storage.

Onion marinated with dill and bell pepper, it turns out fragrant, with a spicy taste.

Bulgarian pickled onion

• onion (small) - 1 kg;
• water - 0.3 l;
• table vinegar - 0.3 l;
• salt - 20 g;
• black peppercorns - 15 pcs.;
• bay leaf - 5 pcs.;
• red bitter capsicum- 1 PC.

Cooking method:

• Wash the onion, removing the husk from it, cut off the “neck” and the bottom of each onion. Make a deep cross cut across the top. You can instead make a figured incision along the perimeter (zigzag).
• At the bottom of the jar, put a couple of bay leaves, 5 peppercorns, place about half of the onion.
• Put the whole pepper, the remaining spices. Continue arranging the onions in the jars until they are about shoulder-length.
• Mix vinegar with water, boil and pour the marinade over the onion.
• Close the lid. You can use kapron, since you will have to store Bulgarian-style pickled onions in a cool place: in a refrigerator or cellar.

This simple recipe quite popular.

Onion pickled with rings

• onion - 0.5 kg;
• water - 0.5 l;
• hot pepper - 50 g;
• salt - 10 g;
• table vinegar - 0.2 l.

Cooking method:

• Onion, cut into rings or half rings, blanch for 5 minutes in boiling water. Throw it in a colander, let the water drain.
• Mix a glass of the remaining onion broth with vinegar and boil for a minute. Add salt and cook for another minute.
• Place the onion rings in a clean jar. Put a pod of pepper in it. Pour hot marinade over.
• Close with any lid. When cool, refrigerate - in winter, pickled onion rings should be stored at temperatures up to 8 degrees.

This onion is good to serve fried meat, you can even instead of a side dish.

Onion marinated in orange juice

• onion sets - 1 kg;
• water - 1.25 l;
• salt - 50 g;
• apple cider vinegar - 0.5 l;
• orange juice - 0.25 l.

Cooking method:

• Dilute 50 g of salt in a liter of hot water, pour the prepared onion into it and leave for 6 hours.
• Boil vinegar with a glass of water and the same amount orange juice, transfer the onion to the marinade, blanch for 5 minutes.
• Transfer the onions to sterilized jars, pour boiling marinade over, seal. After cooling, you can rearrange the jars in the pantry or in another place where they will be stored in the winter.

Lovers will love this appetizer. unusual dishes. It can be served with poultry meat.

Onion marinated in beetroot juice

• onion sets or just medium-sized - 2 kg;
• beets - 1 kg;
• water - 1 l;
• sugar - 120 g;
• salt - 20 g;
• citric acid - 10 g.

Cooking method:

• Peel and grate raw beets. Leave for half an hour.
• Fill with water, boil, strain after cooling.
• Clean and wash the bulbs, cut off the excess. If the bulbs are large, they can be cut in half or even into 4 parts.
• Pour salt and granulated sugar into the beetroot broth, boil it.
• Add citric acid to the broth, stir and remove from heat.
• Arrange the onion in sterilized jars, pour beetroot marinade, close tightly with lids.
• Put on the lids, cover with a blanket. When it cools down, you can put it away for winter storage.

Pickled in beetroot juice Onions are not only tasty, but also very beautiful. Pairs well with salted herring.

There are so many recipes for pickled onions that it’s hard not to find the right one that will delight the whole family and deserve praise from the lips of the guests at home.

Why do you need pickled onions for the winter? You can’t even imagine how much such a seemingly simplest ordinary snack is in demand. Perfect for meat and salad. And under a glass - in general, beauty. Moreover, there are several variations of the workpiece.

You will find a selection of successful, and most importantly, easy recipes in the article.

We don't like messing around with onions. Because we cry a lot. Don't worry, there are ways to overcome mucosal irritation. Here are 3 of the most popular:

1. We chew gum during the process.
2. We take a sip of water in our mouth. Hold without swallowing until we cut the vegetables.
3. We put on any glasses or an eye mask.

Include helpers as well. For example, a spouse. Men, by the way, are less likely to cry from onions than women.

Well, aren't you afraid of onion vegetables anymore? It is recommended to make more spins. There will always be something to take with you to barbecues, with what to marinate meat, with what to serve cold dishes, etc. In fact, such an appetizer has a wide application. Bow lovers will understand.

Pickled onions for the winter rings

The rings are crispy, without a vigorous smell and bitter aftertaste. Enjoy onion circles straight from the jar - they are so tasty.

For preparation we need:

• onion rings per 0.5 l jar;
• 1 bud of cloves;
• 1 bay leaf;
• a small slice of beets;
• 2/3 of a half-liter jar of vinegar 9%;
• 1/3 of boiled water chilled.

Instruction:

1. We cut the onion into rings, 1 cm wide. We tamp together with beets (1 slice) tightly into a sterilized container. We process the container and lid in a convenient way. Are you planning to use the blank in the near future? Then it is enough to wash the jar thoroughly and allow time to dry.
2. Add cloves with lavrushka.
3. Pour in vinegar, then water.
4. We close the lid.
5. We insist a day in the refrigerator.
6. This is how quickly and simply pickled rings are prepared.

How to pickle whole onions for the winter

Planting bulbs often go unclaimed. Did you know that such pickled fruits are popular in Germany? Therefore, do not rush to throw the kids away. It is better to write down the recipe for your future favorite snack.

On a note! Soak small onions in cold water. Let stand a little. And forget about the torment with cleaning - the husk will go away almost by itself.

Let's take the components:

• sevok (shallot) - 500 g;
• white and black pepper - 3 peas;
• sweet peas - 4 pcs.;
• carnation - 1 bud;
• mustard seed - half a tablespoon;
• water - 250 ml;
• 3 tsp granulated sugar;
• 1 tsp salt;
• chili red - a third or half of a small pod;
• 60 ml table vinegar 6%;
• bay leaf - 2 pcs.

Step technology:

1. We clean the pearls from scales. Large fruits will not go entirely - they will not pickle well.
2. Spices, except mustard seeds, put in a coffee grinder. Grind a little - no need to turn into dust. Pieces that are not ground will give flavor and improve appearance blanks.
3. In the meantime, put the water on fire. After it boils, add small onions.
4. We withstand literally 30 seconds and drain the boiling water.
5. Then immediately lower the sevok into cold water.
6. Blanching onions will bring out the pungent aroma and bitter taste. You will get the most delicious pearls.
7. We remove the top onion “wrapper” - we take out the very peas that will be marinated. We send it to a sterilized container.
8. Let's start cooking the marinade. We put water on fire, pour in vinegar and pour salt and sugar.
9. We wrap the ground spices in a gauze bag and lower them into the brine.
10. We boil for a couple of minutes.
11. In a jar of onions we throw a bay leaf, three peas different kind(white, fragrant, black) and 1/3 red chili (optional).
12. We add the marinade. It is not necessary to top up to the top - we leave about 1.5 cm of the free edge. This promotes the formation of steam.
13. Cover the jar with a lid and sterilize in a saucepan for 5 minutes. Do not forget to lay a towel on the bottom and pour hot water from the teapot. Otherwise, the blanks explode.

Cool the twists upside down. We insist 1 day.

Red pickled onion - lick your fingers

Good news for lovers of red (purple) varieties of onions. I present a recipe for a cool snack with his participation.

We will need:

• 1 kg of red onion;
• 3 pcs. bay leaf;
• 480 ml of water;
• 62 g of salt (3.5 tablespoons in brine, the rest on the bulbs);
• 67 g of sugar sand;
• 240 ml essence;
• black peppercorns - 1.5 tsp

Cooking technology:

1. We put a pot of water on the stove.
2. We introduce salt, sugar and acid.
3. Bring to a boil.
4. We chop the onion heads with thin half rings.
5. Sprinkle with salt and leave for half an hour. During this time, the straw will give juice.
6. Take 3 cans of 0.5 liters. We sterilize. For example, in the oven. Temperature 120-150 degrees, time - 10 minutes.
7. In the cooled containers, lay out one lavrushka and half a teaspoon of black peas.
8. Then we send half rings into jars - distribute evenly.
9. Pour in the marinade.
10. Cover with a lid and put in a deep vessel to be sterilized.
11. Boil spins for 10 minutes.

We cool banks. The next day, the snack is ready to eat.
On a note! Do you still have an unpleasant onion smell on your hands after cooking? Use an ordinary body scrub. Will also help salt in conjunction with liquid soap.

Leek for the winter without sterilization

It turns out a crispy, moderately sweet and slightly spicy snack. Use it both as a supplement and in its pure form.

• 1800 g leeks;
• mustard seed and black peas to taste.

And prepare the ingredients for the marinade:

• water - 9 glasses;
• a handful of bay leaves;
• salt - 6 tbsp. l.;
• sugar - 12 tbsp. l.;
• 4 tbsp. l. oils;
• 12 st. l. essences 9%.

Cooking steps:

1. We divide the leek into several parts - it is more convenient to tamp the fruits into a jar.
2. Put in containers.
3. Approximately in the middle of the container, pour a little pepper and mustard between the pieces.
4. Meanwhile, cook the marinade. We bring the water to a boil.
5. Add sugar, salt, parsley.
6. Boil 3 minutes.
7. We add vinegar.
8. We send the marinade in jars. We don't finish until the end.
9. Leave space for vegetable oil- we introduce it from above in 2 tbsp. l. per liter container.
10. We seal the lids.

We turn the twists, cover with a warm blanket, cool. Then we put it in the pantry.

Watch the technology in the video.

Pickled Onions in Vinegar: A Quick Recipe in 5 Minutes

The consumption indicated in the recipe is taken into account for 2 cans of 500 ml. The result is the perfect snack for all occasions.

Let's prepare a set of ingredients:

• sevok - 600 g;
• sugar - 200 g;
• mustard seeds - 2 tsp;
• balsamic (or apple) vinegar - 75 ml;
• salt - 25 g;
• carnation - 3 inflorescences;
• 500 ml table (apple or wine) vinegar.

Interesting fact! Small pickled onions in Germany cost 3.5 euros for one jar, with a volume of 280 g. Fortunately, we have the opportunity to prepare the preparation for almost nothing.

Cooking steps:

1. We take pearls, cut off the tops and roots.
2. Fill with boiling water. Let's cool down.
3. We clean the onion from scales.
4. Sprinkle the peeled sevok with salt, cover with a towel.
5. We leave for the night.
6. The next morning we process containers and lids for blanks with boiling water.
7. We wash the babies, dry them and distribute them among the banks.
8. Add mustard seeds, cloves, acetic acid.
9. We bring to a boil.
10. We introduce granulated sugar and balsamic essence.
11. Boil for a minute.
12. Remove from heat and immediately fill jars with marinade heads.
13. We seal the lids.

Turn the twists upside down for 5 minutes. We store in a dark, dry place for no more than six months.

How to pickle green onions

How great it is to enjoy the taste and aroma of homemade greens in the winter season. As soon as the hostesses do not store it: they dry it and freeze it. And you can still marinate. How? Read the recipe.

Important! Spice consumption is indicated on a 0.5 liter jar. In this case, the amount can be adjusted to taste.

Components:

• green onion- quantity at your discretion;
• black peas - 7 pcs.;
• 2 tbsp. l. acetic acid 6%;
• coriander and mustard seeds - 1 tsp each;
• water - 500 ml;
• granulated sugar - 1 tbsp. l.

Instruction:

1. We prepare green feathers. We sort, remove the spoiled sheets, wash and dry.
2. Then finely chop the onion.
3. Banks are sterilized. There are many ways. For example, in the microwave. Pour a little water on the bottom of the containers and place in the oven for 2-4 minutes. Keep the lids in boiling water for 10 minutes. Then cool the container. We make blanks in dry and cooled jars.
4. We combine water with salt. We put the brine on the fire.
5. When it boils, boil for another 2 minutes.
6. Remove from stove, cool slightly.
7. Pour spicy grains into the bottom of the jars.
8. Then fill with cut feathers.
9. Pour the blanks with warm marinade.
10. We add vinegar. Cover with lids.

We send the cans into a bowl of hot water, the level of which covers ¾ of the spins. Boil for 15 minutes, remove and cork. It is allowed to store room temperature. Most importantly, without moisture and light.

Pickled green onions for the winter can be either onion or green. And any variety can be used in salads, soups, main courses. On the basis of such a marinade, you can prepare various sauces, and chop or grate the pulp. Further use can be quite diverse, for example, for cooking or.

Pickling onions for the winter with this recipe involves using the smallest fruits that do not have much pungency and, as a rule, they are difficult to use in fresh. But for marinating, they are very suitable and it will not take long to cook them. Finished blanks have a beautiful appearance and can serve as a table decoration.

Required Ingredients:

• Onion - 2-3 kilograms;
• Dill - 1-2 bunches;
• Vinegar - half a glass;
• Salt - 55 gr.;
• Sugar - 55 gr.

Pickled onions for the winter:

1. Rinse small heads, peel, dip in boiling water and boil for 2 minutes, you can’t cook for a long time, very young fruits can simply be dipped in boiling water and left for a few minutes under a closed lid. Then rinse the pulp with cold water, it will get rid of the juice and cool faster;
2. While the pulp is cooling, jars can be prepared, it is convenient to use small glass jars so that their contents can be consumed at a time. The containers are washed, sterilized over boiling water and cooled until completely dry;
3. Lower the spices to the bottom of the prepared container, then lower the prepared vegetables, and pour chopped greens on top;
4. While the workpiece is infused, it is necessary to prepare the marinade. For him, dip salt, sugar into acetic acid, put on the stove, boil;
5. Ready marinade immediately pour the blanks and cover with lids;
6. Transfer the twists to boiling water so that they are properly sterilized for about 5 minutes;
7. Then you can roll up the twists with lids and set aside to cool. When the twist is completely cooled, you can mix the mass in the refrigerator.

Pickled onion rings for the winter recipe

Onions have a sharp taste and smell, but when pickled, they get different flavors and absorb the marinade. As a result, it turns out a little more tender and softer than fresh. You can also use other spices and herbs that are more preferable or available from the hostess.

Required Ingredients:

• Onion - 400 gr.;
• Carnation - 1 umbrella;
• Pepper - 2 sweet peas;
• Sugar - 1 table. false;
• Water - 200 milliliters;
• Pepper - 5 peas;
• Laurel - 2 leaves;
• Salt - 1 tea. a spoon;
• Vinegar - 2 table. spoons.

Onion pickled for the winter rings:

1. Clean heads well. If a large-sized fruit is used, then it must be cut in a convenient way, you can chop it into rings, half rings or a cube. The cutting method can be chosen in such a way that it will be more convenient to use it later;
2. Put the prepared vegetables aside for now and start preparing the marinade. It is prepared from water, with the addition of all the spices, you do not need to cook the marinade for a long time, just bring it to a temperature of 100 degrees;
3. When the temperature is normal, you can add vegetables and cook for 5-6 minutes. The fire should not be made too large, so that the mass does not boil, but languishes a little;
4. The hot mass is immediately transferred to jars. For more long-term storage it is necessary to prepare the jars in a special way, wash them, you can use soda, rinse well, put over steam for sterilization. To do this, you can hold the jars over the steam for about 15-20 minutes, then they are removed and placed upside down, so they will wait for the next stage of preparation;
5. When the mass is laid out in jars, they are immediately closed with lids. It is better to store the twist in a cold room, and the tightness of the workpiece is checked by turning it upside down.

Pickled onions for the winter in half rings

This recipe can be recommended to those who cannot devote time to daily cleaning and slicing vegetables. In the workpiece, it is already completely cleaned and prepared, it remains only to get the jar, open it and use the pulp for its intended purpose. This is especially convenient when there is not enough time for cooking.

Required Ingredients:

• Onion - 1 kilogram;
• Sugar - 2 tbsp. l.;
• Pepper - 5-6 peas;
• Laurel - 2-3 leaves;
• Vinegar 9% - 1 cup.

Chopped pickled onion for the winter:

1. The fruits are well washed, cleaned, cut into the necessary elements. You can chop rings or half rings, or you can use special electric shredders and speed up the cutting process;
2. When the pulp is prepared, it is necessary to pour it with boiling water, cover with a lid and set aside for 5 minutes;
3. When the pulp is infused, the water is drained, then again poured with boiling water, so it is necessary to pour the vegetables with water three times;
4. After that, the vegetables gave up all the bitterness and sharpness, the mass became tender, it will not need to be additionally fried;
5. After the pulp is soaked, it is necessary to put water on the stove, add spices there, boil for 5 minutes;
6. Transfer the pulp to a container that is pre-sterilized and washed, it is necessary to carefully tamp down so that there is less free space;
7. Pour the prepared containers with vegetables with boiling marinade, close the lids and put in a warm blanket. For reliability, you can turn the jars over to check the tightness of the seaming with the lids. After complete cooling, the spins will be completely ready for transportation to the cellar.

How to pickle onions for the winter in jars

Green onions can be pickled not alone, but together with other herbs, such a preparation becomes even more useful, beautiful and fragrant in spring. Moreover, you can use young greens or already quite mature branches for pickling. Of course, such plants require different preliminary preparation, but the final taste will turn out to be very interesting.

Required Ingredients:

• Green onions - 1 kg .;
• Dill - 0.2 kg;
• Vinegar 6% - 80 ml.;
• Salt - 120 gr.;
• Sugar - 60 gr.;
• Boiled water - 1 liter;
• Pepper - 3 peas.

How to pickle onions for the winter in jars:

1. First, prepare the greens, rinse it, remove the yellow and withered elements, cut it. You can cut different ways how convenient the hostess. In general, you can simply cut the stems into several pieces so that they fit completely into the jar;
2. Now you can take care of the jars, wash them with baking soda, it cleans the jars well, then sterilizes them. To quickly sterilize a large number of jars, you need to put them in a cold oven, turn it on, heat it to 100 degrees and keep the jars there for 15-20 minutes;
3. Separately boil the marinade, it consists of pure water seasoned with spices, salt and sugar. At the very end of cooking, you need to add a small amount of vinegar, it cannot be heated to 100 degrees, which means that boiling should not be allowed, you just need to bring it to a temperature of 80-90 degrees and immediately turn it off;
4. Arrange prepared greens in prepared jars, and then pour all this with marinade. The marinade should be hot, tamp the pulp a little and add the marinade again, thus completely filling the entire jar;
5. Finished blanks must be closed hot with lids and put to cool under a blanket. But you can not use iron lids, and kapron, but only very tight. Such twists are stored for a long time only at a cold temperature, in a refrigerator or cellar.

Pickled onions for the winter in jars

The recipe suggests preparing greens in dry wine or champagne vinegar, this is quite unusual, but has its positive qualities. Such a preparation will be well suited as a marinade for meat dishes, salads. The recipe also contains honey, which adds sweetness and makes the onion more tender and unusual.

Required Ingredients:

• Green onion feathers - 1.5 kg .;
• Water - 300 ml;
• Champagne vinegar - 300 ml;
• Liquid honey - 50 grams;
• Thyme - 6 branches;
• Salt - 0.5 teaspoons.

Recipe for pickled onions for the winter in jars:

1. First of all, prepare the marinade, it is boiled over low heat, it should not boil. It is necessary to add honey, water to the vinegar solution and season it all with salt. Now it's worth stirring constantly. Any honey can be used, but it is recommended to use liquid varieties of honey, they dissolve well in the marinade and give the mixture a more piquant taste;
2. When the mass boils for 2 minutes, it will be possible to remove it from the heat and cool slightly;
3. While the mass is cooling, you can put the greens in jars. They are pre-cleaned with soda or other detergent, sterilized and set aside;
4. The densely packed pulp is poured with hot marinade, the remaining spices are added;
5. Next, you need to prepare the lids, boil them for 10 minutes and cover the blanks with them;
6. The blanks are placed in boiling water, the blanks must be hot, and a towel is placed on the bottom of the pan, then the jars will not burst;
7. The mass is sterilized for about 10 minutes, if the jars are large, then the sterilization time is increased and only then the jars can be closed with lids;
8. Then the jars need to be well wrapped, wait until cool and put in a cold place. The ideal place for storage would be a cellar or refrigerator. You can eat such a spin after a few weeks, but during the marinating period, the mixture will become more tender and piquant.

You can pickle onions throughout the entire fruiting period of the plant, so you can gradually prepare a large amount of onions throughout the summer, which can be used in a very diverse way. And everyone can just crunch on a pickled onion.

You can also cook according to one of our recipes.