Chopped onion

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to prepare chopped onions for the winter? First, prepare all the necessary marinade ingredients. Sterilize a jar or several small jars in advance so that you can put the cooked onion in them later. How to calculate the required number of cans, as well as other interesting information about preservation, read the article about blanks, the link is at the end of the recipe.

2. STEP 2

   

   Take a medium-sized saucepan and pour the entire volume of water into it. Also immediately pour granulated sugar and salt into a saucepan with water, add peppercorns, bay leaves and cloves.

3. STEP 3

   

   Pour table vinegar and a little vegetable oil into the pan. Place the pan with all the ingredients on the stove, turning on medium heat. Bring the contents of the pan to a boil. After the water boils with the remaining ingredients, simmer for a couple more minutes. Note! As soon as you place the pan on the stove, start working with the main ingredient - red onions.

4. STEP 4

   

   I advise you to use a medium-sized onion, and that all the onions are approximately the same, so that you don’t come across large, small, and medium ones (the same cuts look more aesthetically pleasing). First of all, peel the entire onion, then chop it, first cutting each onion in half, then cut the onion halves into thin half rings. This cutting is not essential, but it is the most convenient and beautiful.

5. STEP 5

   

   Now place the chopped onion in the pan directly into the boiling marinade, then immediately turn off the heat. Leave the onion in the marinade for 1 minute. Then transfer the onions into a sterilized jar or jars and immediately close each one tightly with a freshly boiled lid. Cool the jar(s) by inverting it/them and placing it in a warm place. Cover with a blanket or blanket on top.

6. STEP 6

   

   This is such a beautiful bow.

7. STEP 7

   

   Bon appetit!

Comments on the recipe

Alyona

12.11.2023

4.7

We wanted pickled onions, we found this recipe and decided that this was the perfect set of spices for us. The preparation was made so that it could be eaten immediately. It marinated with us for a day. How delicious it turned out! The onion is crispy, sweet and sour, aromatic, just begging to be added to the barbecue! And it's an ideal addition to sauerkraut. It would also be great with salads. An optimal, harmonious combination of all spices. I recommend this recipe as a great addition to your favorite dishes.

Natalia M

12.11.2023

4.7

My husband and I really love pickled onions) It perfectly complements any second course, and simply delicious with a piece of Borodino bread! This was the first time I cooked this recipe. At first it seemed that there was not enough liquid, it did not cover the top of the onion, but then the onion settled and just happened to be completely covered with aromatic, velvety brine. I added a couple more peas of allspice, and took apple cider vinegar. She wrapped the jar in a blanket. True, I didn’t leave it for long-term storage; after a day I put it in the refrigerator. By dinner time the onion had just cooled down and we immediately tried it. It remained just as crispy, which made me very happy) I thought it would be cooked in hot brine, but no. The onion turned out to be sharp, aromatic, and spicy. It perfectly complemented both meat and regular buckwheat) Thanks for the recipe Chopped onions for the winter, I will cook using it again.

Ira

12.11.2023

5

What a beauty! Do pickled red onions really have such an unusual color? I'll take note and decorate the festive table with them. Thank you very much for the recipe!

Belka

12.11.2023

4.8

What a wonderful recipe! Thank you!

Galchenok

12.11.2023

4.8

Is it possible to use regular onions instead of red onions?

Vika

12.11.2023

4.8

I wanted to clarify the amount of vinegar, the recipe indicated 2 ml, is that not enough?