I have always been fascinated by the autumn fairs in English villages, when lovely old women lay out their crops and pickles on festively decorated wooden tables. They look especially marinated onions, not like my grandmother cooked. In her cellar, the cans with onions were huge, the onions were white, and in my childhood he did not cause appetite. In this recipe I share my best practices - how to turn a banal vegetable into a delicacy. Billets with a light brown marinade and small onions look appetizing and very homely. Men especially like jars of pickled onions - a real men's snack.
They recommend pickling sweet varieties of onions, but unfortunately it grows more and more in the southern latitudes. So that the northerners do not feel left out, and do not rush in search of exotic varieties, I advise you to add a little more sugar to the marinade, this compensates for the sharpness of the onion, and balances the taste. Small sets are often used for pickling, but to clean it, you need to involve many participants in the harvesting process, so I advise the lazy to cut large onions into pieces.
- Time for preparing: 30 minutes
- Amount: 2 liters
Ingredients for Pickled Onions
- 2 kg of the smallest onions;
- allspice, cloves;
For pickling (1 liter):
- 0.6 l of water;
- 0.4 l of vinegar 6%;
- 30 g of salt;
- 45 g of sugar;
The method of preparation of pickled onions
Marinate is usually very small onion sweet (Spanish orange, Polish Kutnovsk, Dutch hybrids) and semi-sweet varieties. Small onions always look beautiful in a jar and it is convenient to eat them, therefore, often they use marrow for marinating. But if you have ugly large onions, then it can always be cut in half or in four. Pre-soaking the onions in cold water (about 40 minutes) will make it easier to peel off.
Remove the peel from the onion, leave the best part of it (we need bright flakes, without damage). We cut off the neck and root lobe of the onion, carefully wash both the onion and a small amount of husk so that sand does not get into the marinade.
Blanch onion in boiling saline (3%) for 2 minutes. Then we put it in ice water, put it on a sieve, let it drain to water.
We put the washed onion husks into the water, boil until the water has the desired color, add the peas of allspice and cloves.
Bulbs are placed very tightly in sterile jars. We decorate the husk broth through a fine sieve or dense tissue, measure out the required amount for the marinade (0.6 L).
On the basis of the broth we prepare marinade for onions: add sugar, salt, and when the water boils, pour the vinegar and bring the marinade to a boil again. Vinegar lightens the color of the liquid, so it is better to use wine vinegar in the recipe. Add cloves and allspice boiled in the marinade in jars with onions, pour the onion with the marinade fill.
Close the jars and sterilize in boiling water. A liter jar needs to be sterilized for about 7-8 minutes, this is enough. If you overdo it, then the onion will lose its crispness. You can store onions marinated according to this recipe at room temperature.