Pickled small onions

Pickled small onions

Category: Blanks

Ingredients
Small onions (peeled)	1 kg.
Water	1 l.
Salt	125 gr.
Vinegar 6%	500 ml
Dill umbrellas	8-10 pcs.
Sugar	2 tbsp. l.
Allspice peas	pinch

Cooking method

• 
• Dissolve the salt in water and pour the peeled onion with this brine.
• Cover and leave in a cool place for two days.
• After two days, drain the brine and put the onions in jars, transferring abundantly with dill.
• 
• Prepare a marinade with vinegar, sugar, allspice and lots of dill. Combine everything and bring to a boil.
• 
• While the marinade is boiling, pour boiling water from a kettle on onions in jars and leave, covered with a lid, for 1 minute.
• Drain the boiling water from the jars and immediately pour the contents of the jars with hot marinade.
• Roll up or close with screw caps, turn on the table and leave to cool.
• Hopefully, I don't need to be reminded that jars and lids must be sterile.
• This onion can be stored at room temperature.

Note

We bought such an onion in Spain, didn’t like it, but this one turns out to be delicious and very fragrant, you can use it as an appetizer, as well as in salads, well, at your discretion. Onions can be made colored by adding beets to the marinade.

Wow! Tanya, what a wonderful recipe! I love such onions, I ate many times, but I have never cooked myself.
Thanks for the recipe, bookmarked!

[Tanechka]

Tanechka, try it - it's really very tasty, and you can attach a trifle, it is still fresh well cleaned

There are no trifles that need to be attached, but I love pickled onions. In conservation, I always eat onions and garlic.

The son loves pickled onions.
I buy ready-made in the store, in jars.
But it turns out you can do it yourself!
Need to try!
Thank you Tatiana!

[Hope]

Hope, Elena, girls try it, it's not at all difficult, and the longer it costs, the richer its taste.By the way, if you do not prepare it for long-term storage, you can pour it with cold marinade without first pouring boiling water on the onion and store it under nylon lids in the refrigerator

Tanyusha, thanks for the pickled onion recipe, for a long time thoughts wandered in my head to do something like that. As for evil I bought one large onion, now we need to find a small one and count how much 9% vinegar to take. 6% no vinegar.

[Lenochka,]

The son loves pickled onions.
I buy ready-made in the store, in jars.
But it turns out you can do it yourself!
Need to try!
Thank you Tatiana!

Lenochka, Yes, with our delicious, different, homemade vinegar ... the deliciousness will be great!
Tanya, thanks for the recipe, bookmarked, liked it.

[Vika]

Vikato get 500 ml - 6%, you need to take 333 ml. - 9%, success



Lenochka, try with different vinegars, if there is such an opportunity, and you will tell us, although with ordinary vinegar, dill gives such a flavor

Tanyusha, thanks for the recount of the vinegar.

[Vika]

Vika,

Thanks for the recipe. Just in my grass a trifle has grown this year, lies and waits for its hour. Now add it.

[Natasha]

Natasha, cook for health, now that the onions are not yet dry, it is very easy to peel them, good luck

Tanya, thanks for the onion!
I sit and lick my lips, because I really respect this business.
Tanya, can you marinate garlic like this for all these recommendations and proportions?

[Ritochka]

Is it possible for all these recommendations and proportions to pickle garlic like that?

Ritochka, to be honest: "I have not tried" the garlic and so it leaves, but small onions completely dry up over the winter, and here it seems that the onions are attached and even tasty And if there is a lot of garlic or really want it, why not try it, at least half I think it will be delicious

[Tatyana1103]

Tatyana1103, Tatyan, but we have such pickled onions in stores for sale. Very tasty. Only there are very few spices, it seems only mustard seeds.

[Tatyana1103]

Tatyana1103, Tanya, thank you very much. Just in time.

[Anya]

Anya, cook for health

Gorgeous recipe! For almost three hours I cleaned the onion))) I poured it with water and salt according to the recipe, set it to wait in the wings. And now I thought, there is no water in the description of the marinade itself. Since this is the first time I come across a similar recipe, please tell me. Is the water left over from onions added to vinegar or new and without salt? Or in two days the onion is so saturated with liquid that neither salt nor water is needed anymore? Help me understand to the end. And after how long can this onion be eaten?

[Marisha1709]

Is the water left over from onions added to vinegar or new and without salt?

Marisha1709, Prepare a marinade with vinegar, sugar, allspice and plenty of dill. Combine everything and bring to a boil. You don't need to add any water, vinegar is enough, but it should be 6% and you don't need to add salt, the onion will already take as much as it needs.

how long can you eat this onion?

Since the onion is poured with hot marinade, I think to let it brew for a couple of days and you can eat, of course, the longer it stands, the more aromatic, but that's up to you.

thank you very much!

[Marisha1709]

Marisha1709, good luck if you have any doubts, ask

Definitely!)

[Tatyana1103]

Tatyana1103, Tanyusha, that's where you were before, we sell seedlings and sets, including, and so this year we have a lot of sets of mostly red onions left and I, like a slave izaura, cleaned up this onion and also rolled it up because it’s a pity to throw it away, but 4 bags is of course something, so for 5 years we have been supplied, of course, purely on a whim, I rolled it up without any recipe, so I could read your recipe early, but okay, I'll hope that mine will be edible

[Galina]

Galina, of course, it's a pity that I was late with the recipe, but it's not the last day we live, as they say: "Maybe it will come in handy"