Onion side dish is a great addition to many dishes. Marinated onions in a dry fast way are usually prepared for kebabs from different types of meat. Another quick approach to meat salads and as a snack in the composition of shawarma (shawarma), pita bread and sandwiches.
In addition to excellent taste,
pickled onion in vinegar (grape or apple), known and useful properties. As you know, it improves digestion, breaks down fats, lowers cholesterol levels. And these properties of onions are especially important for lovers of hearty meals with a lot of rich meals. It must be said that dishes with pickled onions do not interfere with communication and do not contribute to the appearance of bad breath.The most common base recipe with pickled onions is a recipe, the composition of which can be supplemented to taste with chopped fresh greens, corn mustard or ground peppers. Crispy snacks are ready for use in 15-20 minutes, but onions can be stored in the refrigerator for another day. Do not be afraid to chop onions: many people are helped by a piece of black bread that needs to be kept in their teeth. Another good tool that helps against excessive tearing and unpleasant cramps in the eyes when cutting onions is frequent wetting of the knife in cold water.
So, for cooking basic pickled onions will quickly need:
Onion. Purple Yalta is also suitable;
Grape or apple vinegar;
Salt (sea or ordinary).
The recipe of pickled onions to kebabs is as follows:
1. Onions should be peeled and finely chopped into half rings.
2. Well squeeze onion half rings. The more squeezed onions, the more and faster he will put the juice.
3. Add vinegar prescription, salt and sugar to taste.
4. Mix thoroughly. Soon the onion will put out the juice, and after 15 minutes the appetizer is ready for use. Transport on picnic pickled onions to kebabs can be in an airtight container.
This recipe can diversify and make tastier with the help of marinade. Marinade is not necessary to boil. It is prepared by mixing water, vinegar, sugar, salt and poured into a container with shredded onions. Before use, the marinade should be drained. Onions with marinade It can also be used to make a vinaigrette, which will give the usual vinaigrette an original taste.
Pickled onions in lemon
Some housewives do not like to use vinegar in cooking. They use lemon juice. Onions can be pickled in lemon juice. Hot method is used for pickling.
Ingredients for cooking:
The average onion (you can take the purple Yalta) - one piece;
The average lemon is one;
Sugar - a teaspoon;
Salt (sea or ordinary) - a teaspoon;
Black pepper;
Chopped greens - to taste;
Water - 50 ml;
Vegetable oil - a teaspoon.
How to pickle onion in lemon?
1. Onions cut into quarters or halves of rings.
2. Squeeze the juice from the lemon.
3. Add boiled water, salt, sugar, pepper, greens and vegetable oil to the juice warmed to 50 degrees Celsius.
4. Diligently mix all ingredients.
5. Pour marinade onion half-rings so that it covers them.
Onions will marinate until the water has cooled. The water will cool to room temperature in about 20 minutes. After this time, the onions should be drained. Onions prepared in this way can be eaten immediately or added to salads.
The original is obtained by adding mustard to it, which is taken from the calculation: one tablespoon of Russian mustard for one onion of sweet varieties. You can add marjoram and even 50 grams of mayonnaise to this recipe for marinated onion salad. Another onion snack tint beet juice, which is very good for health.
Salad with pickled onions
Do not think that pickled onions, recipes which hostesses share, approaches only as a snack to a shish kebab or as addition to daily meals. Salad with pickled onions and chicken will decorate even a festive table. Before every New Year holidays fresh pineapples appear on the shelves. It should be noted that pineapple is a product containing only 48 calories per 100 grams. If you eat a whole pineapple weighing one kilogram, then the body will be replenished with only 480 calories. The taste of fresh pineapples transforms the usual bored salad into an original, unusually pleasant dish. New Year's salad with tropical fruit, with pickled onions and chicken, beautifully laid out in the form of whole pineapple will decorate the festive table and impress guests.
To prepare salad with pickled onionswill need:
Smoked chicken breast - 300 g
Bulb
Pineapple - 300-350 g
Spicy cheese - 200 g
Four boiled eggs
Walnuts halves for decorating dishes - 200 g
Green onions - a few arrows to decorate the finished dish
Mayonnaise - 300 g
Getting ready salad with smoked chicken and pineapple So:
1. The onion is cut into half rings and pickled in vinegar, diluted with boiled water with dissolved sugar. You can use the basic recipe for pickling onions.
2. While onions are pickled, other ingredients are being prepared. Smoked chicken breast should be cut into small cubes. Peel the eggs from eggshell and chop finely (preferably in small cubes). Cheese is rubbed on any grater, and pineapple is cut into small pieces.
3. Prepared ingredients should be divided into two equal parts and put them in repeating layers on a flat dish. Laying out the components of the salad on a dish, you can imitate the shape of a pineapple - it will surprise the guests.
4. Begin to lay out the salad in layers should be with chicken meat - mayonnaise pours on it. Then lay the egg layer, and put on it pickled onions. Pineapple slices, cheese and mayonnaise complete the sequence that begins first using the second half of the prepared products.
5. The top of chicken salad is coated with mayonnaise, the halves of walnuts are laid on top, which will give the dish a similarity to a real tropical fruit. Green onion feathers complete the design of the salad.
The main thing in this salad - neat design. If the ingredients are unevenly distributed throughout the dish, then similarities with tropical fresh pineapple cannot be achieved.
One more salad with chicken and pickled onions sure to enjoy lovers of sharp little.
For cooking spicy salad you need:
Chicken fillet;
Tomato - one thing;
Cucumber - two pieces or Bulgarian pepper - one piece;
Onions - one piece;
Chopped greens;
Vegetable oil - a teaspoon;
Vinegar - 2 tablespoons;
Sugar - a teaspoon;
Paprika;
Hops-suneli - to taste;
Allspice and peas, bay leaf, cloves for broth.
1. Chicken fillet is boiled in salted water, where allspicy pepper and pepper are dipped, as well as one head of cloves and bay leaf.
2. Onion is cut into thin straws and transferred to the salad bowl. It is added sugar and salt.
3. Chopped onion straw is mixed and thoroughly wrinkled with your hands, until you let the juice. In this way, cooked pickled onions: you can use the basic recipe.
4. Parsley finely chopped and added to the onion straw. Seasonings (hops-suneli, cumin, paprika), 2 tablespoons of vinegar and lemon juice are also added to the salad bowl.
5. All ingredients are thoroughly mixed and set aside for a while until the end of the marinating process.
6. At this time it is necessary to prepare tomatoes and cucumbers: vegetables are cut into strips. Chicken fillet cooked in salted broth is cut into medium-sized pieces.
7. When the onions are marinated, slices of chicken fillet and sliced vegetables are added to it. The salad is dressed with vegetable oil and after 10 minutes, the soaked dish can be eaten.
As you know, spices increase appetite and not all of them tolerate equally well. Therefore, the salad recipe can be slightly changed. Some seasonings in the salad can not add, if you do not tolerate spicy dishes. It is important that for the preparation of this chicken salad mayonnaise is not needed, which will appeal to those who follow the figure and prefers dishes with a minimum fat content.
Bow present in many marinades. Under the influence of vinegar, it produces a bitter-bitter juice, soaked with which, other vegetables acquire a pleasant taste. Resourceful culinary specialists took note of this property of onions and came up with pickling it without any vegetables - only onions, spices and vinegar. Marinated Shallots - This is a simple and aromatic snack that will complement any meat or fish dishes.
By the time of preparation, this type takes no more than half an hour, and for this you will need the following products:
- Red Shallot - 1 kg.
- Vinegar - 100 ml.
- Sugar - 1 tsp.
- Water - 1 l.
- Black pepper peas - 1 tsp.
The greens of this plant provide us with vitamins in early spring, and small onions retain their benefits throughout the cold period. We offer you detailed recommendations on the storage of shallots.
Shallot onion description
Shallot has long been used in food, and in folk medicine it occupies a worthy place. This vegetable is grown in many countries around the world - in nature, shallots are practically not found. There are different varieties of it - some of them have a rather sharp taste, but most often this vegetable is pleased with the absence of a sharp onion "spirit". does not interfere with the perception of the gamut of foods, so it fits organically into the recipes of many dishes (this explains its high popularity among chefs - dishes and marinades with the addition of shallots have original flavor and taste).
Harvesting Shallot Onions
Shallots are not capricious in storage. Greens are harvested and used as food in the spring, and they start mass harvesting of onions in mid-summer (starting from the end of July).
Green leaves are stored in a cool room or in the refrigerator for no longer than five days (after that they lose their presentation). It is noticed that feathers (leaves of shallot) keep freshness longer, if they lie in bulk, and not in bunches.
In the middle of summer, shallot bulbs are removed from the ground, undermining "nests" with a pitchfork or shovel. Cleaning is carried out in sunny dry weather. Before being sent to storage, they are sorted and dried well at a temperature of 25-35 ° C. Often the crop for a couple of days is left to dry directly on the beds (if no rain is expected). The leaves are pruned after they are completely dry, leaving only 3-5 cm.
Harvest is placed in dry cool the room, having disassembled the “nests” into separate bulbs and putting them in boxes or cardboard boxes. Often, shallots are stored, woven into braids, using dried and uncut leaves and strong twine. Such braids are suspended in the cellar (when threatened by frost, they are covered with sackcloth).
Optimum storage temperature: 0-3 ° С, air humidity: 60-70%. Under all conditions, shallots can be stored for eight or more months (if the storage temperature is always within 0-1 ° C, then shallots can retain their benefits for two years).
The bulbs intended for planting do not require adherence to a constant temperature regime (in the warm period, shallots are stored at 18–20 ° C, and in the cold period at 0–1 ° C).
Frozen Shallot
Immediately after harvest, the bulbs are cleaned, cut, slightly moistened, frozen, placed in tight-fitting plastic boxes, and left in the freezer. Similarly, the feathers (leaves) of shallots are frozen.
Dried Shallots
Dried shallots are used as a spice (in most cases it is ground into powder). To dry the shallot, it is cleaned, washed, placed in a salt solution (50 g of salt per 1 liter of water), allowed to dry, finely cut and dried in the sun.
The shallots are also dried in the oven, but in this case the kitchen is well aired. The optimum drying temperature is 50-60 ° C (duration of the process: 5-6 hours). During drying, the onions are periodically mixed.
Marinated Shallots
- Shallot
- Sugar - 35 g
- Acetic Essence - 12 ml
- Salt - 20 g
- Water - 1 l
- Carnation - 2-3 pcs.
- Cinnamon - to taste
- Allspice
- Bay leaf
Peeled shallots are blanched with boiling water in boiling water for a couple of minutes, immediately cooled and placed in sterilized jars. Onions are poured with marinade, covered with lids, sterilized (0.5 and 1 liter - 10 and 15 minutes respectively) and sealed.
Canned Shallot (vintage recipe)
Peeled and washed shallots are poured with salt, allowed to stand for 24 hours, then washed and wiped dry. Boil the vinegar, add the spices (peppercorns, cloves), put the onion there and boil until softened. The cooled mass is transferred to clean jars, covered with a capron lid and sent to the cellar (as an option - in the fridge).
It is possible not only in the garden, but also on the window of a city apartment. This unpretentious culture is valued and loved in many countries around the world.
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Hello, my dear readers. So great that there are a lot of snacks that are easy to prepare at home. For example, an ordinary onion can be used as an independent snack for vodka or make a variety of salads. I have for you just in store 9 of the most delicious recipes how to pickle onions for the winter. Choose the one you like and cook with pleasure!
This appetizer is prepared very simply. And the cooking process itself does not take much time. You will need the following components:
- 3 kg of fine onion;
- 3.5 liters of water;
- 500 g of salt;
- 3 pieces of sweet peas allspice and black peas;
- 2 pieces of Lavrushka + cloves;
- pod of bitter pepper;
- 6-7 drops of acetic acid (in each half-liter jar).
Preparing saline solution. To do this, bring 2 liters of water to a boil and dissolve 400 g of salt in it. Once the salt crystals are completely dissolved, remove the dishes from the stove. Wash peeled onions and pour them with hot salted water. When this solution has cooled, send the dishes, in which the onions are marinated, in the refrigerator. Here you need to sustain the blank for 2 days. After soaking the onion will lose its bitterness and become “glassy”.
Liquid is drained - it has already completed its mission and is no longer needed. Next, lay out the bow on sterile half-liter jars. And proceed to the preparation of the marinade. Fill the pan with 1.5 liters of water. We add here 100 g of salt, cloves, pepper and bay leaves crushed in hand. Cut into slices a pod of hot peppers and send to marinade.
As soon as the brine boils, immediately pour it into jars. We also add acetic acid to each container and twist it with metal caps. After this, the jars are turned over, insulated and left to cool completely. And then we lower the workpiece into the cellar or shift it into the closet.
By the way, the most impatient in a week can take a sample. By the time the onions are marinated completely. Only if you absorb at such a pace, nothing will remain for the winter 🙂 Therefore, I recommend. Prepare a tasty snack in 30 minutes.
Marinated onion rings in vinegar
Juicy ringlets with savory taste will be appreciated even by those who do not like onions. You can serve this preparation with grilled meat, fish and poultry. And you can open a jar of blank. Yummy goes unique.
To make a half-liter jar of billet, 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 of water;
- 2 pcs. lavrushki;
- 1 PC. carnations;
- 5 pieces. black pepper peas.
For the preparation of this blank, white onions will fit, but purple will look more beautiful. Or you can combine by taking 200 g of white and 200 g of violet. In general, give vent to fantasy.
First boil the brine. To do this, pour water into the pot, add salt and sugar, as well as spices. Enrich the solution with oil and vinegar. And put the container on the stove. As soon as the contents of the saucepan boils, we reduce the heat and continue to cook for another 2-3 minutes.
Peel the onion from the husk and cut it into wide rings (about 5-7 mm). Send the rings to the boiling marinade, remove the dishes from the heat and leave to stand for a couple of minutes.
By the way, the lid is better to boil before use. Then turn the jar upside down, wrap and leave until it cools. After moving the billet to the basement or in the closet. By the way, this onion is ready for use in a day.
Cooking pickled green leek
If the leek has pleased you this year with a bountiful harvest, part of it can be pickled.
Here is his step-by-step recipe:
- leek (based on three 750-tiger banks)
- 3 cups (faceted) water;
- 1.5 tsp of mustard seed;
- 15 sweet pepper corns;
- 60 black peppercorns;
- 3 pcs. lavrushki;
- 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 set the tank on fire. In the meantime, switch to the preparation of a leek. It needs to be cleaned, rinsed and carefully examined again. Suddenly, what are the flaws on it - cut them.
Then cut the leek into pieces so that they enter the banks tighter and neater. So, if it is small, it is enough to cut it into 2 parts, if it is large, into 4 parts.
After vertically place the pieces in the banks. Alternate them with spices. In each jar you need to add 20 black peppercorns. Also here you need to add 0.5 tsp of mustard seeds and 5 peas allspice.
Switch to marinade. By this time, the water should already boil. Add salt, sugar and lavrushka to it. Slow down the flame to small and let the marinade boil for a moment. Before removing the pan from the heat, enrich the brine with vinegar. And pour the hot pickled onion with spices. Top in each jar add 1 tbsp. spoon butter.
Next, we preserve the workpiece, turn it upside down, wrap and leave to cool. When the preservation is cool, move it to a cold place. If you do not store the billet at a low temperature, I advise you to sterilize the pickled leek before rolling. It takes 10-12 minutes. But an interesting video recipe for conservation.
Marinated onion and garlic
These vegetables are not just delicious, but also incredibly healthy. Eating them, you improve health. Such a "medicine" will help you to quickly recover from a cold, cough and other unpleasant components of SARS. And who wants to lose weight, be sure to cook onion soup in French. Because this one!
And here is the step by step recipe blank:
- onions (take small) - 6-7 stuff;
- 1 PC. bay leaf;
- 2 pcs. carnations;
- 1 paprika hot pepper;
- 4-5 cloves of garlic;
- 1.5 Art. spoons of salt;
- 5-6 pieces black pepper peas;
- Take 9% vinegar and water in a 1: 1 ratio (100 ml each).
Peel the bulbs and garlic and rinse. We wash the jar half-liter, sterilize and put vegetables into it. Then proceed to the preparation of the marinade. To do this, pour water into the saucepan and put the container on fire. Next, add salt and stir until the crystals completely dissolve. Immediately remove the dishes from the heat (the marinade will be lukewarm by then). And immediately pour the pickle vegetables. After leaving about 1-1.5 hours.
At this time, place the vegetables in a jar, adding hot peppers. He will add spice to the workpiece. Then pour vegetables with hot marinade and roll the can with a metal lid. Turn the container upside down and wrap. In 12-15 hours you can move the billet to the closet.
Onion pearls - a recipe from Alla Kovalchuk
This blank will look elegant on any table. Onions are transparent as pearls. In order not to get sick in the cold season, it is recommended to eat onions half a day, adding to the dishes during cooking, or grind canned vegetables.
To prepare this preform, the following components are needed:
- 1 kg of small onions;
- 40 ml of vegetable oil;
- 45 grams of salt;
- 20 g sugar;
- 2 pcs. allspice peas;
- 2 pcs. bay leaves;
- 6 pieces black pepper;
- 2 pcs. carnations;
- 2 pcs. chili peppers;
- water;
- 40 ml of 9% vinegar.
The first thing you need to prepare the banks (you need 2 half-liter jars). As usual, sterilize the jars well.
Peel small onions. Hot pepper cut lengthwise into 2 parts and send in each jar 2 halves. There we also add 1 lavrushka, 3 black peas and allspice of allspice. In each jar you need to add 1 pc. carnations. And after falling asleep in a glass container bulbs.
Next, switch to the preparation of brine. At first, you just need to pour onion with clean boiled water and leave for 10 minutes. After pouring the liquid into the pan and put it on the stove. Enrich water with salt and sugar. Add the same oil with vinegar. As soon as the brine boils, we pour onions to them.
And then we preserve the workpiece. After turning over the banks and wrapped them. When the preservation cools down, move it to the pantry. And here is a video recipe that will reveal to you all the subtleties and secrets of cooking this blank.
Vegetable skewers with tomatoes, peppers and cucumbers
The main requirement in the preparation of blanks: onions, tomatoes and cucumbers should be small. Yes, still need sweet pepper (red and yellow). The number of vegetables is arbitrary.
To fill you need:
- 2.5 liters of water;
- 1.5 cups of sugar;
- 0.5 cup of salt;
- 1.5 cups of 9% vinegar.
Cut cucumbers into rings, and sweet pepper into slices. We string vegetables on wooden skewers. At the bottom of each liter jar we place the inflorescence of dill, 2 black peas and a black pea. There we put 1 pc. cloves and 2 cloves of garlic. And after laying the skewers with vegetable skewers in banks.
Next, pickle the marinade as usual. Bring the water to a boil, add sugar and salt. And as soon as the composition is water, we enrich it with vinegar and pour vegetables and spices with hot marinade. After that, we sterilize the jars for 15 minutes, twist them and turn them upside down. And then we wrap everything up and leave for the night. In the morning, conservation is moved to the closet.
How to cook sweet onions with apples and cranberries
Prepared for this recipe preparation turns out extremely tasty. For her, you need to take:
- 0.5 kg of onions;
- 150 g ripe apples;
- cranberries for sour about 50 g;
- 350 ml of water;
- 2 tbsp. spoons of sugar;
- 2 tsp salt;
- 2 cinnamon sticks;
- 1 tbsp. l sweet sauce "Kikkoman";
- 0.5 tsp. acetic acid;
- 2 pcs. lavrushki;
- 1/3 tsp black peppercorns;
- 3 pcs. badiana
Cut the apple into thin slices and peel the onion into half rings. Cooking marinade. To do this, we boil water, add salt with sugar, cinnamon with bay cherry, pepper and star anise. And before removing the brine from the stove, enrich the composition with acetic acid and sweet sauce. After the hot marinade, pour onions with apples and add cranberries.
Leave the billet until it cools and put it in the fridge. This yummy is already possible in a couple of hours. It can be stored in the refrigerator for about 2 weeks. But, I think that you’ll make it earlier
How to cook red marinated onions
The onions prepared according to this recipe turn out not only tasty, but also beautiful. It comes out so bright. Yes, you pick yourself and see for yourself. For this you will need:
- 6 pieces bulb bulbs;
- 1 raw beets;
- 5 black peppercorns;
- wine vinegar with water in the ratio 1: 1 (100 ml);
- salt to taste
Peeled onions cut half-hems and scalded with boiling water. A beet grind large slices. In a sterile jar lay out onions and beets.
Cook marinade. To do this, mix vinegar with water, salt this mixture and enrich with pepper. Bring the brine to a boil and pour the marinade in the billet (2/3 of the volume of the container).
We twist a jar with a metal lid, turn it over. Leave it for 2-3 hours on the table, and then put it in the fridge. And after 6 you can feast on yummy.
Cooking pickled onions in an Asian way.
Connoisseurs of oriental cuisine will appreciate this snack. Her recipe is:
- 500 g of small onions;
- 200 ml of rice vinegar;
- 4 tbsp. spoons of sugar;
- 75 ml of vodka;
- 100 ml of rose or dry white wine.
Peeled vegetables laid in a jar, pour boiling water and hold for half a minute. Mix vodka with wine, vinegar and sugar in a saucepan. Bring the composition to a boil and pour it into the jar. Next, cover the vessel with a nylon cover, cool the billet and transfer it to the fridge. After a day you can take a sample.
If you do not like the vinegar flavor, it 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 onions with boiling water, soaking in hot water for 20-30 seconds. So the snack will turn out more tender and more tasty.
Want the onions to be crispy? Then after blanching, dip it in ice water for a moment. And do not make rings or half rings too thin. They will quickly disintegrate when you fill them with hot marinade.
Before cooking salads with the addition of pickled onions, be sure to flip it in a colander. Let all excess fluid flow away. Otherwise, the remaining marinade will distort the taste of the dish you are cooking.
I am sure that you have your own subtleties and secrets of making such a snack. Share them in the comments. And how to prepare the blank according to the recipes suggested in the article, share your feedback. Which option did you like more? And do not forget. And I have everything for today. I wish you culinary inspiration and say: see you soon.
Now on the store shelves appeared shallot. I often add it to meat dishes, but this year I tried to marinate. The recipe is very simple and quick to prepare. The result is a sweetish onion, which goes well with meat, salads, and complex side dishes. If you like different pickles, then by all means try the marinated shallots for this recipe.
Uncomplicated recipe for pickled shallots of European cuisine with a photo. Easy to cook at home in 55 min. Contains a total of 120 kilocalories. The author's recipe for European cuisine.
- Preparation time: 15 minutes
- Time for preparing: 55 min
- Calorie Count: 120 kilocalories
- Servings: 8 servings
- Occasion: Picnic, Banquet, Dinner, Lunch
- Complexity: Simple recipe
- National cuisine: European cuisine
- Type of dish: Preservation
Ingredients for eight servings
- To bookmark
- Carnation 4 pcs.
- Bay leaf 2 pcs.
- Shallot 500 g
- Black pepper peas 5 pcs.
- Beets 1 pc.
- Thyme (Thyme) fresh 4 sprig
- For the marinade
- Water 220 ml
- Honey 3 tbsp. l
- Coarse salt 1 tsp.
- Vinegar table 80 ml
Step by Step Cooking
- For the preparation of pickled onions - shallot we take shallot, beet, thyme, bay leaf, black peppercorns, cloves, honey, water, vinegar, salt.
- Shallot peel.
- At the bottom of a sterile jar we fold thyme, cloves, black peppercorns, bay leaf, beet wedges.
- In a small saucepan combine the ingredients for the marinade and bring to a boil. Add shallots and cook for another couple of minutes.
- Onions lay out in a jar.
- Fill with hot marinade, cover with lid and cool to room temperature.
- Then, put in the fridge and insist 12 hours. Use as a supplement to complex side dishes. Enjoy your meal!
Now on the store shelves appeared shallot. I often add it to meat dishes, but this year I tried to marinate. The recipe is very simple and quick to prepare. The result is a sweetish onion, which goes well with meat, salads, and complex side dishes. If you like different pickles, then by all means try the marinated shallots for this recipe.
Uncomplicated recipe for pickled shallots of European cuisine with a photo. Easy to cook at home in 55 min. Contains a total of 232 kilocalories.
- Preparation time: 15 minutes
- Time for preparing: 55 min
- Calorie Count: 232 kilocalories
- Servings: 8 servings
- Occasion: Picnic, Banquet, Dinner, Lunch
- Complexity: Simple recipe
- National cuisine: European cuisine
- Type of dish: Preservation
Ingredients for eight servings
- To bookmark
- Carnation 4 pcs.
- Bay leaf 2 pcs.
- Shallot 500 g
- Black pepper peas 5 pcs.
- Beets 1 pc.
- Thyme (Thyme) fresh 4 sprig
- For the marinade
- Water 220 ml
- Honey 3 tbsp. l
- Coarse salt 1 tsp.
- Vinegar table 80 ml
Step by Step Cooking
- For the preparation of pickled onions - shallot we take shallot, beet, thyme, bay leaf, black peppercorns, cloves, honey, water, vinegar, salt.
- Shallot peel.
- At the bottom of a sterile jar we fold thyme, cloves, black peppercorns, bay leaf, beet wedges.
- In a small saucepan combine the ingredients for the marinade and bring to a boil. Add shallots and cook for another couple of minutes.
- Onions lay out in a jar.
- Fill with hot marinade, cover with lid and cool to room temperature.
- Then, put in the fridge and insist 12 hours. Use as a supplement to complex side dishes. Enjoy your meal!