Pickled onions

Category: Cold meals and snacks
Pickled onions

Ingredients

Bulb onions 1 medium
Sugar 0.25 tsp
Salt 0.25 tsp, but less is possible - to taste
Greens, ground pepper, crushed garlic at will and to taste
Vinegar 6% - apricot, grape, wine, apple - any. Or pomegranate or lemon juice. Or balsamic 1 tsp

Cooking method

  • Cut the onion as you like - into rings, half or quarter rings. On hands or on a board. I chop on a board - and pickle on it. But you can put it in a bowl. Sprinkle with sugar and salt. Add finely chopped greens - dill tastes best for me, but sometimes dill with parsley, and mush loves most of all with basil. Add ground pepper and garlic, if desired. (I don't add it, because my favorite tomato sauce compensates for all this). Pour vinegar on top and ... what word to find ... mash, knead, shake, scoff, as my mother-in-law used to say, with one hand - 5-7 times, no more. If onions have vacuoles, about which in the topic of my favorite sauerkraut said Schochelka, then these vacuoles will just burst, the onion juice will mix with the marinade, that's it! And on the table. While you are choosing a piece of barbecue, the onions are pickled.
  • And yet, in some salads, pickled onions are required - suitable, tasty and always successful.

Time for preparing:

3 minutes

Note

We have tried many, many recipes of pickled onions for barbecue, because we have barbecue - a family dish, well, for sure 2-3 times a week, we have our own yard ... This turned out by accident: somehow there was no time, I didn't have time ... Now - the favorite way.

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aprelinka
Thanks for the recipe! I don't know how to pickle onions decently. I liked it very much !!!!!!!
Florichka
Class! Just great.
Jackdaw-Crow
TATbRHA, Tatyana, and what kind of onion, regular or white?
Lerele
TATbRHA, but I don't use my hands, but I cut it in a dose, close it with a lid and shake it
And my hands are clean, and I keep them in the same dose.
This recipe is good !!
TATbRHA
Jackdaw-Crow, anyone! Plain, white, red, purple, yellow, Crimean ... whatever you want. What is.
Lerele, I don't like to shake too much: laziness ... And onion juice is very useful for the skin of the hands!
Igrig
Tatyana

"Onion 1 medium" is, if I understood correctly, 1 onion?

We in the family love onions very much. We eat in large quantities and in different forms.
But just in case, I would like to note that if the onion is very spicy, then not everyone can eat it, well, or the stomach can get sick. After all, different varieties of onions can be very spicy.

Primitively, you can simply rinse it several times in water with salt, not forgetting to "shake", and the main spice will go away.
Of course, if you also have your own Crimean bow in addition to your yard, then this changes the matter!
TATbRHA
I really, really like the way this recipe is being discussed. True, I'm not joking, I really like it. Look, here we are trying to tell each other how it is more convenient to pickle, how to avoid unnecessary problems, how to reduce the severity ... This is all priceless in terms of friendliness and attention!

Igrig, you can also, when there is time, marinate and pour cold water for an hour, and drain it before serving. But this is when there is time! And yes, I have such a bow. But for some reason it is pickled "not right", it is the sharpness that we lack in it.
I also want to find and plant an onion, which I once tasted in Tashkent - you can eat it just like an apple, absolutely no bitterness! But I don't even know what the variety is called, the sellers in the market did not say, but only fooled their heads (it was a long time ago, we went to Tashkent, but I walked around the market alone, without a husband).
Igrig
Tatyana
A little about the Crimean bow: a couple of years ago we went to the Crimea to see friends by car. Naturally, the Crimean bow was brought to Moscow. We went to visit our Moscow friends and brought a bow as a gift. And they tell us: "And we grow in the country even sweeter and without spice!"
Surprisingly, it turned out that way, for the first time I ate onions without any spice !!!

It is clear that in Moscow, Crimean onions are very expensive, but I really like red pickled ones, but my wife practically does not eat raw.
And finally. He lived in Uzbekistan for many years, but never ate a mild onion! Maybe they started growing recently?
TATbRHA
For Igrig:

How would your friends have a name withaboutto recognize the mouth? .. And in the PM wrote meabe.

No, that trip was around 1980, then I triede, very long ago. I remember he was an ordinary "onion" colorethat oblong.

tata2307
TATbRHAThanks for the recipe. We will definitely try on occasion.
tana33
TATbRHA, Tanya thanks for the recipe, sometimes you need to pickle very quickly, you're right))) I will definitely do just that))))
Nikusya
TATbRHA, MMM what an onion !!! : nyam: He goes to the herring instead of a side dish! Herring eat it faster !!
TATbRHA
Nikusya, exactly! And for herring, and for barbecue, and just for any other meat, for chicken, in some salads and vinaigrette ... and much more.
Fotina
In the hungry lieutenant 70s it was my father's favorite "salad"))) Only onions he doused with boiling water before "zhamkanie". And for a beautiful orange color I added a little tomato paste. Later - paprika.)
Thank you for reminding! Today I'm setting up for dinner
space
Quote: Fotina
I remember it was an ordinary "onion" color, oblong like that.
very similar to Exibition
when I treated my neighbor to this onion, she also compared it to an apple, there is practically no bitterness
in our strip, you can grow a head of more than 300 grams from a seed, through seedlings in one season
it is just salad and cannot be stored for a long time (((
TATbRHA, Tatyana, I will try to cook an onion according to your recipe
Thank you
Albina
Quote: space
when I treated my neighbor to this onion, she also compared it to an apple
Even children will eat this.

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