Hello dear readers. Today I want to share my recipes for how to deliciously, quickly and easily pickle onions for salads. Save the recipe in your “recipe box” so as not to lose it. The holidays are approaching, we will all be making salads. Many salads include pickled onions. It is very important to know how to do everything correctly, because raw onions are bitter and not everyone likes their sharp pungency. When the onion is pickled, the bitterness goes away, it becomes sweet and sour and very tasty. Such onions will not spoil the salad, but will perfectly complement the dish. It will give the salad some “zest” and piquancy. You can pickle red and regular onions.
For an extravaganza of colors, you can add both red and white onions to the salad. You can serve this onion with barbecue, potatoes, chicken, and other dishes.
I really like adding pickled onions to herring or salted mackerel. For decoration and for taste.
You can pickle onions in a bowl, tray with a lid, or a glass jar, covering it with a lid so that the smell of pickled onions does not spread throughout the house.
Lately I have been pickling onions by pouring boiling water over them, the bitterness goes away, but the crunch is not lost. This method is suitable for spicy onions. But not everyone likes this method (I will share it below). Many people are interested in how to properly pickle onions.
How to pickle onions in salad vinegar?
I always forget how to quickly pickle onions for one of my favorite salads - meat in Russian. I decided to come up with a mnemonic rule, i.e. a way to easily remember this culinary process. In general, now when I need to quickly pickle onions, I remember the rhyme - “one, two, three, four, five” (but then we will not talk about the bunny, but about how much food to take and what to do with it).
So, we need the following ingredients:
- One tablespoon of salt.
- Two tablespoons of sugar.
- Three tablespoons of vinegar (concentration, it seems, 9%, shorter than the vinegar that is usually sold in all grocery stores).
- Pour all of the above products into a bowl, where four onions (medium size), cut into half rings, were previously placed.
- Fill the bowl with hot water from the kettle so that all the onions are immersed in the liquid. Mix. For five minutes we put our mixture in the microwave at maximum power (for me it’s 800-900 W).
Now our already pickled onions need to be rid of excess marinade. Therefore, we rinse the onions with water (in a regular sieve under a cold stream from a tap - it’s most convenient, because you will lose a lot of half-rings through a colander).
By the way, I try to buy vinegar in glass containers, because I don’t believe that manufacturers use the right food-grade plastic for other packaging.
Review Arkhangelsk May 23, 2012 @ 10:50:01
Pickled onions in mayonnaise for kebabs
Another option for pickled onions, which is often served as an appetizer with meat kebabs, is the addition of mayonnaise. Thanks to this component, the vegetable becomes more piquant, and in combination with finely chopped fresh herbs, it is transformed into a simple and tasty salad.
Ingredients:
- onions – 2 heads;
- mayonnaise – 2 tbsp;
- red paprika – 1 tsp;
- greens – 3-4 sprigs
- salt and pepper - to taste.
Preparation:
Peel the onion, rinse under running water and cut into rings, half rings, or small quarters if the heads are small. To enhance the taste, be sure to add salt and pepper, and sprinkle with ground paprika. Chop the greens and add them to the rest of the ingredients. Finally, season with mayonnaise and let marinate for about 30 minutes in the refrigerator. After this you can serve it to the table.
Pickled onions for salads in vinegar - recipe
There are many ways to prepare onions: some prefer fried, others just fresh.
However, few can resist crispy pickled onions. A recipe using vinegar allows you to use the onion vegetable as an independent snack or as an addition to a meat dish.
An equally popular option is fresh salad with pickled onions. The main thing in this matter is to prepare and use the marinade correctly.
