Pickled onion – magnificent snack for meat. Its bitterish taste shades any meat dish, whether it be a fragrant shish kebab, the striped steak made on naked flame or meat grill from a house oven. Onions are good not only fresh, but also marinated according to various recipes. Spend several minutes for tasty marinade, and your table will decorate a crunchy fresh onions garnish to a shish kebab.
It is required to you
- Onions, marinated rings:
- 2-3 average strong bulbs
- 3 tablespoons of sugar
- ½ tablespoons of salt
- 75 milliliters of a table vinegar (9%)
- 200 grams of water
- Onions in balsam vinegar and mustard:
- 1 large bulb
- 1 tablespoon of mustard
- 1 teaspoon of vinegar balsam
- pinch of salt and pepper
- 2 tablespoons of vegetable oil
- The onions marinated in tomato juice:
- 4-5 pieces of bulbs
- 1 bunch of parsley
- 3 tablespoons of tomato paste
- 2 tablespoons of sunflower oil
- 1 teaspoon of vinegar of 9%
- on 1 teaspoon of sugar and salt
- Pickled onion with a lemon:
- 2 big bulbs
- 1 average lemon
- 1 teaspoon of salt and sugar
- 1 tablespoon of sunflower oil
- pinch of a white sprinkling pepper
- Marinated onions in citric acid:
- 2 bulbs
- 6 g of citric acid
- 100 ml of water
- 1 teaspoon of salt
- 1 butonchik of a carnation
- 1 laurel leaf
- on 1 pinch of paprika, cinnamon, ground black pepper
- Onions, marinated rings in Greek:
- 2-3 average bulbs of a sweet salad leek
- 100 milliliters of olive oil
- 75 milliliters of balsam vinegar
- oregano
- Marinated juicy lukovichka:
- 500 grams small луковичек
- 2 liters of apple cider vinegar
- 150 grams of a refiner syrup
- 1 tablespoon of salt
- 1 teaspoon of fresh ground pepper
- red hot pepper of a grade Sirano
- by the number of cans
- 1/2 tablespoons of the French mustard
- 1 teaspoon of a carnation
- bay leaf
Instruction
1. Onions, marinated rings. Choose ware in which you will pickle onions. The glass jar with a wide neck or a bowl which you will be able to cover with a saucer or a plate will approach. Peel onions from a peel and wide knife rings. Put onions in the prepared ware. Put a small pan on a plate, pour in it in water, add salt and sugar. Bring water to the boil, without forgetting to stir slowly. When water begins to boil, add a table vinegar and immediately switch off fire. Fill in onions with a warm marinade and close a cover or a plate. Let's marinade cool down and remove onions in the fridge. Marinated thus onions can be used at once after it cools down, but it will be more tasty in a day.
2. Onions marinated in balsam vinegar and mustard. Mix the onions cut by thin rings or half rings with mustard. Salt and pepper. Fill onions with any vegetable oil, it is desirable refined that there was no sharp aroma. Pour in balsam vinegar. Will approach both dark, and light, but cooks recommend to use yellow бальзамик that onions didn't darken. Carefully mix hands or a wooden shovel that rings of onions didn't break. Also send a dish for 1.5 hours to the fridge. These onions will well add not only steaks or shish kebabs, but also perfectly will approach sandwich.
3. Onions marinated in tomato juice. Remove a peel from all bulbs, ship them in cold water for an hour. Cut with rings 4-5 mm thick. Cut parsley and mix with onions. Heat sunflower oil in a frying pan, add tomato paste from 200 ml of warm water. Add salt and sugar. You extinguish mix no more than 10 minutes. Add vinegar and in a minute remove a frying pan from fire. Spread out onions in banks or plastic containers, fill in with marinade and a zakuporta covers. If you plan to store marinated onions in tomato juice in the winter, previously sterilize the jars within 10 minutes, and after packing roll up them iron covers. Leave before full cooling at the room temperature. It is possible to store onions placed in plastic containers or other tanks no more than 7 days in the fridge.
4. Pickled onion with a lemon. Clean onions, cut thin half rings. Mix with ground white pepper. Rub a peel of a half of a lemon on a small grater – enough one teaspoon. Cut a lemon on two parts, wring out lemon juice through fingers that sunflower seeds didn't get to juice. Dissolve salt and sugar in 3 teaspoons of warm water, pour in oil and juice of a lemon there, add lemon zest. Place the cut onions in a deep cup, fill in with marinade and leave for 30-60 minutes. Merge liquid, onions can be served on a table at once.
5. Marinated onions in citric acid. Boil water with citric acid within 1 minute, pour all other ingredients. Place the onions cleaned and cut by half rings in a glass jar, fill in with the boiling marinade. Let's onions cool down in bank. The pickled onion in citric acid can be stored in the fridge not longer than 7 days.
6. Onions, marinated rings in Greek. There is a large number of sweet salad grades of onions, sometimes them, without knowing the exact name, call the Spanish or red onions though sweet onions not of surely red color. The baron, Carmen, Eksibishen treat such grades Red. These onions perfectly are suitable for fast pickling and delicately emphasize taste of a shish kebab. It is especially good with shish kebabs from mutton. Peel onions from a peel, cut rings and put in a zip package. Pour in olive oil, balsam vinegar in a package and fill an oregano. Clasp a package, shake it and send onions to be pickled for 6-8 hours. Such onions can be put in salad from the fresh vegetables given to meat.
7. Marinated juicy lukovichka. If you got used to care for everything in advance, then you can't pickle onions a month before the beginning of a "shashlik" season. Tiny juicy lukovichka perfectly will approach fat pork. Clean lukovichka from a skin and wet for the night in a brine from two liters of water and 4 tablespoons of salt. Since morning merge a brine. Prepare the sterilized glass jars. Carefully mix apple cider vinegar, a refiner syrup, mustard and fresh ground pepper. Spread out onions, hot pepper, bay leaf and a carnation on banks. Fill in with a cold marinade, close covers and remove in the fridge. Onions will be ready in a month.