Onion marinated in vinegar for barbecue. Onions marinated in vinegar for barbecue or salad - a quick recipe. To quickly make pickled onions for barbecue, you need to have

Pickled onions are an essential ingredient of a real barbecue. Juicy, fragrant, with a unique taste - this vegetable makes favorite dish unique. Often, onions are pickled and fried along with meat, but it is much tastier and healthier to serve a pickled vegetable to a ready-made barbecue. There are many recipes for pickling onions. And you will start to get acquainted with the most interesting of them right now.

Step by step pickled onion recipes

Modern chefs offer dozens of ways to pickle onions for barbecue and it’s impossible to list everything. Each of them is worthy of attention, but the choice depends only on your taste. There was a time when I didn’t know at all that onions can be marinated separately from meat, and the only suitable ingredients for preparing barbecue were vinegar or dry white wine. Over time, everything has changed. I offer you those recipes that I personally tried.

The note. For pickling, you can use any onion: ordinary onion, white or red lettuce, blue Yalta.

Which onion to choose for pickling - depends on your taste preferences

Classical

One of known variants pickling onions, which has not diminished in popularity over the years.

Ingredients:

1 head of onion;
4 tbsp. l. 9% vinegar;
1 st. l. Sahara;
1 tsp salt;
1 st. water.

Cooking:

Peel, wash and pat dry one large onion head (or 2 medium ones).
Cut the vegetable into half rings and transfer to a bowl.
To cut the onion into neat half rings, use a handy knife with a wide, sharp blade.
Combine water and dry ingredients in a small saucepan, bring mixture to a boil.
Stir the boiling marinade until the sugar and salt crystals are completely dissolved in the water.
As soon as the marinade boils, pour in the vinegar and turn off the stove.
Pour the hot marinade over the onion, cover the bowl with a plate, leave for 1 hour.
Throw the onion in a sieve, serve after 15 minutes.
Pickled onions will be even tastier if you sprinkle them with finely chopped fresh herbs before serving.

Another simple and quick recipe pickled onions you can see below.

Video: how to pickle onions for barbecue and pilaf

With mayonnaise and vegetable oil

Onions pickled according to this recipe are tender and melt in your mouth.

Ingredients:

3-4 bulbs;
3 art. l. mayonnaise;
3 art. l. vegetable oil;
1/2 tsp black ground pepper;
1/4 tsp salt.

Cooking:

Place the sliced onion in a bowl.
If the onion heads are very large, the vegetable can be cut into quarters of rings.
In a separate bowl, mix mayonnaise, vegetable oil, salt and pepper.
For the marinade, you can use sunflower, olive or any other oil. plant origin to your taste
Pour the vegetable with marinade, mix and leave in the refrigerator for 2 hours.
Onions with mayonnaise and butter are especially tender

With lemon

A simple recipe that gives a familiar vegetable an exotic aroma and a special flavor note.

Ingredients:

2-3 onions;
1 lemon;
50 g of sugar;
500 ml of water.

Cooking:

Put the chopped onion into a bowl.
When placing the onion in the pan, lightly separate the vegetable into single half rings, but do not break it.
Mix water, lemon juice and sugar.
To prepare the marinade, freshly squeezed lemon juice with pulp is used.
Stir the mixture until the sugar crystals are completely dissolved.
Pour the onion with marinade, put the pan on the fire.
When the liquid boils, discard the onion in a colander.
Remove excess marinade before serving.
Refrigerate the appetizer before serving the meat.
Onion with lemon juice looks very appetizing

With red wine and hot pepper

Such an onion will create a unique duet with fried meat and will surely please lovers of spicy food.

Ingredients:

2 onions;
250 ml dry red wine;
1/4 tsp Sahara;
1/2 tsp dried ground chili pepper;
1/2 tsp salt.

Cooking:

Sprinkle with chopped onions hot pepper, salt and sugar, stir.
Pour the spiced vegetable with red wine and let it brew for 2 hours.

Onions marinated in wine are not only tasty, but also beautiful.

With apple cider vinegar and dry adjika

The aroma and taste of such an additive will turn the kebab into the main dish of any table.

Ingredients:

0.5 kg of onions;
120 ml apple cider vinegar;
150 ml of water;
70 g dry adjika;
1 tsp Sahara;
1/2 tsp salt;
2–3 tbsp. l. pomegranate seeds.

Cooking:

Place the peeled and chopped onion in a saucepan, cover with boiling water.
Sprigs of parsley or cilantro can serve as an excellent final note in decorating an appetizer.

Video: 3 types of pickled onions for barbecue

A delicious meat kebab cannot do without a savory snack in the form of pickled onions. There are many variations of its preparation with the addition of various additives and spices. Consider the popular recipes for pickled onions for barbecue.

Pickled onions for barbecue: a classic of the genre

table vinegar 9% - 80 ml.
table salt - 15 gr.
bulb - 3 pcs.
purified water - 230 ml.
granulated sugar - 65 gr.

Choose medium-sized bulbs, visually inspect for external damage. Next, remove the husk, rinse the product with running water. Chop the onion into thin rings.
Place the product in a suitable bowl, send a pan to the stove in parallel. Add purified water, salt and granulated sugar to it.
Turn on the burner, bring the ingredients to a boil. With the appearance of the first bubbles, you need to pour in the vinegar, and turn off the stove.
Stir the ingredients, then pour the chopped onion with the finished marinade. Cover the container with the product with a lid or a suitable plate.
The aging time of pickled onions depends on personal time and preferences. Let the product brew for 1 hour to a day. After that, throw the vegetable in a colander, eat.

Pickled onions for barbecue: dry method

apple cider vinegar - 50 ml.
onions - 3 heads
salt - to taste
sugar - 20 gr.

Peel the onion, chop in the usual way. Squeeze the product lightly and place in a suitable container.
Sprinkle the onion with vinegar, add salt and granulated sugar. Stir the ingredients thoroughly, wait 20 minutes. Pickled onions are ready to eat.

Red pickled onion

bow "Red Baron" - 3 pcs.
olive oil - 110 ml.
oregano - 15 gr.
vinegar 6% - 80 ml.

Remove the husk from the onion, rinse the product with running water. The vegetable should be chopped into rings and sent to a sealed bag.
Next, you need to add oil, oregano and vinegar to it. Close the bag and shake it thoroughly. Wait about 1.5 hours, serve on fresh lettuce leaves.

Onion marinated with lemon juice

onions - 4 pcs.
spices - to taste
table salt - 30 gr.
sunflower oil - 60 ml.
lemon - 1 pc.

Peel the onions in the usual way, chop into half rings. Send the product to a deep bowl.
Add spices and oil, sprinkle with freshly squeezed lemon juice. Wait at least 1 hour, consume.

Small onions marinated in sugar

crushed pepper - 5 gr.
cane sugar - 140 gr.
mustard in French - 15 gr.
small onions - 650 gr.
bay leaves - in fact
table salt - 75 gr.
ground cloves - 7 gr.
filtered water - 2 l.
apple cider vinegar - 1.8 l.
chili pepper - in fact

Sort the bulbs, get rid of the husk. Next, start preparing the brine. Combine filtered water and salt. Stir the liquid until the crystals are completely dissolved. Pour the bulbs with brine, leave the product overnight.
With the onset of the next day, throw the bulbs in a colander, proceed to the sterilization of glass jars. Choose the container size of your choice. Combine vinegar, pepper, spices and sugar in a separate container.
Pack the bulbs in glass jars, add a little cloves, bay leaf, chili pepper to each. Pour in the prepared marinade, not reaching the edges of 1 cm. Tighten the lids tightly, refrigerate.
The above method is not fast. The term of infusion is 3-4 weeks. Only after a specified period of pickled onions can be consumed. In the end, you will be satisfied with the result.

Red onion in spicy marinade

onion - 5 pcs.
vinegar 6% - 500 ml.
carnation - 2 buds
bay leaves - 6 pcs.
pea pepper - 7 pcs.
vegetable oil - 40 gr.
sugar - 35 gr.
salt - 20 gr.

Take a suitable saucepan, add vinegar, sugar and salt to it. Send the container to the stove, bring the liquid to a boil. Reduce the heat to a minimum level, simmer for 3-4 minutes.
Peel the onions, chop into small rings. Place the product in a heat-resistant bowl, pour in the hot marinade. After 1 hour, the product will be ready. Before use, the onion must be thrown into a colander.

Quick pickled onion

table vinegar - 25 ml.
onion - 4 pcs.
rock salt - 12 gr.

Remove the husk from the bulbs, rinse the product under the tap. Chop the vegetable into small rings. Place the onion in a deep bowl, add salt and vinegar.
Close the container with a tight lid, shake the contents of the container well. Wait 40-60 minutes, apply as directed.

Pickled onions in beetroot juice

beets - 1 fruit
wine vinegar - 110 ml.
food salt - 25 gr.
onion - 4 pcs.
pepper mixture - 8 gr.

Peel and rinse the onions, chop into thin rings. Do similar manipulations with beets, cut the root crop into small straws.
Mix the onions and beets, prepare the marinade in a separate container. Mix wine vinegar with water in a 1:1 ratio. Add salt and pepper mixture.
Pour the vegetables with the composition, send the container with the contents to a cool dark place. The exposure time varies within 20-24 hours.

Pickled onions in oil

onion - 5 pcs.
fresh herbs - 40 gr.
various spices - to taste
lemon - 1 pc.
olive oil - 70 ml.
salt - to taste

Clean the bulbs in the usual way. Cut the vegetable into rings. Add spices to taste, add salt if necessary.
Pour finely chopped greens and oil to the total mass. Sprinkle the onions with freshly squeezed lemon juice. Marinate the product for at least 1 hour.

Onions in a spicy marinade

6% vinegar - 40 gr.
sumac (seasoning) - 15 gr.
onion - 3 pcs.
ground red pepper - 3 gr.
chopped sweet pepper - 4 gr.
greens - 35 gr.

Pick up suitable onions, peel and chop in the usual way into rings. Add some salt and squeeze out the vegetable.
Send the onion to a glass container, add spices to taste, pour in the vinegar. Chop greens, pour into a common container. Marinating time is 40 minutes.

Wine marinade for onions

filtered water - 450 ml.
onions - 4-5 pcs.
white wine - 500 ml.
table salt - 10 gr.
ground pepper - 5 gr.
granulated sugar - 20 gr.

Cut the onion in the classic way, chop into thin rings. Use a deep cup, place the chopped product in it. Pour boiling water into the container, wait 6-8 minutes.
After the time has elapsed, discard the onion in a colander, place the product in a clean container, add pepper, salt and granulated sugar to the vegetable. At the end of the procedure, pour in the wine, mix the ingredients. The exposure time is 3 hours.

Pickled onions with herbs

boiled water - 220 ml.
onion - 2 pcs.
vinegar 9% - 65 ml.
granulated sugar - 25 gr.
table salt - 7 gr.
greens - 45 gr.

Remove the skin from the bulbs and wash. Chop the vegetable in half rings, send to a cup. Chop the greens and add to a bowl.
Warm the water to 50 degrees, add the remaining components to it. Pour the mixture into the onion. Vegetables should be marinated room temperature about 3 hours.
After that, throw the pickled onion into a fine sieve, leave it in a clean container until consumed.

Onion in pomegranate marinade

onion - 4 pcs.
pomegranate juice - 450 ml.

Peel the vegetable, chop into rings. Send the product in a suitable container, pour in the pomegranate juice.
Put the bowl in the refrigerator, wait 4 hours. After that, serve the onion to the barbecue.

Pickled onion in Caucasian style

sugar sand - 50 gr.
onions - 4 pcs.
salt - to taste
apple cider vinegar - 55 ml.

Peel the onion, wash and cut into half rings. Squeeze the vegetable lightly to extract the juice. Next add sugar and salt.
Pour apple cider vinegar into a bowl. Leave the product to marinate for half an hour. After a predetermined time, the onion is ready for use.

Pickled onion with adjika

drinking water - 150 ml.
onion - 3 pcs.
vinegar 6% - 120 ml.
adjika dry - 75 gr.

Peel the onion in the usual way, it is not necessary to chop. Lightly beat the vegetable with a kitchen mallet. Send water to the stove, wait for bubbles to appear.
Pour the onion with hot liquid, wait 15 minutes. Strain the water into a separate container. Mix adjika and vinegar to the broth. Pour the liquid back to the onion, wait 3 hours.

Easy to cook pickled onions different ways if you stick to practical advice. Vary the number of ingredients and find the perfect recipe for yourself. Serve pickled onions with a cooked kebab or as a single appetizer.

Video: how to pickle onions for barbecue and pilaf

"Shashlik" in translation from Turkic is a dish fried on a spit. The method of cooking food on an open fire is known to all peoples of the world, without exception, and this does not depend on the level of civilization. After all, it's simple - I caught a fish, caught a game (or bought a piece of meat or fish in a supermarket), planted it on a twig (skewer), turned it over the fire, and that's it, dinner is ready.

In our time, shish kebab is a festive dish, traditional for many peoples, cooked in compliance with their culinary secrets. Barbecue is usually served with grilled sweet peppers and tomatoes, spicy and fragrant sauces, fresh vegetable salads. But the invariable and very favorite addition to fried meat and fish is pickled onion.

Secrets of cooking pickled onions

There are many methods of preparing marinade for onions for barbecue or just fried meat, each national cuisine has its own recipe.

The main components for pickling: onions (ordinary white or red onion), table vinegar, spices and water.

There are different ways to marinate: cold, hot, dry.

Pickling onions without boiling (cold method)

Express recipe

This recipe will help you quickly get pickled onions for barbecue, even for an inexperienced hostess. This recipe is very easy and quick to prepare. tasty dish, which not only complements the barbecue well, but also acts as an independent snack.

Required ingredients for the volume of a half-liter glass jar:

Water - 1 cup (cold boiled)
Bay leaf - a few leaves
Black pepper (to taste) ground or ground
Onion - a few pieces (depending on the size of the root crops)
Vinegar nine percent - 4 tablespoons (tablespoons)
Sugar - 1 tablespoon (table)
Food salt - 1 tablespoon (table without top)
Dill - a few sprigs

Dissolve salt and granulated sugar in water, add vinegar. Peel the onion from the husk, cut into thin half rings or rings. Wash dill and / or other spicy herbs to taste (parsley, cilantro), finely chop. Put the onion rings sprinkled with prepared herbs in a jar and pour the marinade. Then, tightly seal the jar with a lid, shake to mix the contents and put in the refrigerator. After 20-25 minutes, the fragrant spicy onion is ready for use.

For those who do not like vinegar, recipes for marinating onions for barbecue in lemon juice or wine are offered.

Recipe for Pickled Onions in Lemon Juice.

Required products:

Onion - 1-2 pieces of medium size or one large onion
Water - half a glass (boiled cold)
Lemon - 1 piece
Table salt - 1 teaspoon
Sugar - 1 teaspoon
Sunflower oil - 1 teaspoon
Dill or other spicy herbs to taste and desire

Peel the onion from the husk, wash thoroughly with cold water and carefully cut into rings or half rings. Squeeze into marinating water lemon juice, put granulated sugar, salt and sunflower oil.

Pour the chopped onion with the resulting brine, add finely chopped greens if desired. Seal the container well with a lid and shake. The onion is marinated in this way for 6-7 hours.

Wine marinated onion recipe

Required Ingredients:

Onion (preferably red) - two heads
Dry wine (red) - one glass
Table salt - half a teaspoon
Sugar - half a teaspoon
Ground black pepper - half a teaspoon (optional)

Peel the onion, wash, cut into rings or half rings, put in a marinating container, sprinkle with salt, sugar, pepper and mix well. Then soak the whole mixture in wine and leave to marinate. After 2 or 2.5 hours, the onion is ready for barbecue.

Recipe for pickling onions in adjika

Pickling onions for barbecue according to this recipe is a more time-consuming task, but the taste of the resulting dish will please many.

For cooking, you need to take:

Onion - 3 - 4 heads
Vinegar - half a glass (nine percent)
Water - half a glass
Adjika dry - the amount depends on taste preferences

Peel the onion, wash it well, cut into rings or half rings and lightly beat with a hammer (wooden). Pour the prepared onion with boiling water and leave for 10 - 15 minutes. Next, pour the liquid into a container for pickling, add vinegar, adjika and put the onion.

After half an hour, pickled onions can be served with hot fried meat or barbecue.

Hot pickling onions

This method involves the use of a hot marinade, which cooks quickly enough.

The onion marinates longer than when using cold filling, but it turns out to be more spicy and piquant.

The recipe is universal (suitable for pickling any vegetables).

Necessary products, designed for a liter glass jar:

Onion - 6 heads
Sugar - 3 tablespoons
Edible salt - 1 tablespoon
Water - 2 glasses
Vinegar nine percent - 6 tablespoons

Peel the onion, rinse well with cold water and cut into rings or half rings, then put in a glass liter jar.

Pour water into a container, put on fire and bring to a boil. Then, remove the water from the fire, add granulated sugar, salt and vinegar. Pour the marinade prepared in this way into a jar of onions. Seal the jar with a lid and leave to cool at room temperature. The onion is removed in a cool place or refrigerator.

Vegetables prepared this way can be stored in the refrigerator for up to two weeks.

Pickled Onion Recipe

Required products:

Onion - 4 heads
Water - 200 grams
Citric acid - 12 grams
Food salt - 2 teaspoons
Cinnamon (powder) - 1 pinch
Bay leaf - 2-3 leaves
Cloves - 2 things
Red hot pepper - 1 pinch
Black allspice - 4 peas
Beets (red) - optional

Peel the onion from the husk, rinse with cold water and chop into rings or half rings. Prepare marinade. To do this, pour water into a saucepan, put on fire, put citric acid, cloves, salt, pepper and cinnamon. Boil the solution for about five minutes.

Put a bay leaf and a prepared onion in a jar. Then, pour everything with boiling marinade and leave to cool in the air, then put it in a cold place. In the refrigerator, an onion pickled in this way can be stored for two weeks. You can add grated red beets to the marinade. This will give a nice pink color.

Dry marinating onions

If you need to cook a pickled onion for barbecue quickly and bring it to a picnic, then you can offer to marinate it in a dry way.

dry marinade recipe

Need to take:

Onion - 4 heads
Food salt - 1 teaspoon
Sugar - 2 tablespoons
Apple or grape vinegar - 2 tablespoons

Peel the onion from the husk, rinse thoroughly and chop into rings or half rings, knead a little with your hands. Then sprinkle onion granulated sugar, salt and sprinkle with vinegar.

Put everything in a jar or plastic container. After 15-20 minutes, the pickled vegetable is ready to eat.

There are many recipes for pickled onions for barbecue. Once again, let's recall the main secrets for all methods of preparing marinade:

Cold water speeds up pickling time
Onions can be doused with boiling water to quickly release bitterness during pickling
The thinner the rings (half rings) of the vegetable are cut, the faster it will marinate.
We take a fresh, juicy, medium-sized onion for the marinade
Hot pickling is not suitable for red onions

Pickled onion is not only a tasty dish, but also very healthy. Not for nothing they say: onions from seven ailments. This pickled vegetable preserves vitamins, serves as an excellent prophylactic against colds, viruses and bacteria.

Enjoy your meal!

Onions in a vinegar marinade go well with any meat, remove bitterness and ennoble it with a sweet and sour taste. Not everyone knows how to pickle onions in vinegar for barbecue. This requires a minimum of products.

Pickled onions with herbs for barbecue and herring

The vegetable has been known since the fourth millennium BC. in the Mediterranean countries, as a product and medicine. Hippocrates said: “The doctor heals diseases, but nature heals.”

Many people dislike onions for their bitterness. It includes a lot of useful substances, especially vitamin C, protects against bacteria and infections.

The smell of onions increases appetite, making the vegetable considered an excellent seasoning. The main benefit lies in phytoncides, which give a peculiar aroma. It serves as a decoration and addition to many salads, and the addition of pickled onions to barbecue gives a unique taste to the dish.

shallot;
leek;
spat;
batun;
wild garlic.

The most common is onion. All species are used for food.

Products:

2-3 bulbs;
45-50 ml of vinegar;
20-25 g of sugar;
10-15 g of salt;
250 ml hot liquid.

Agapov Vladislav

A tablespoon - 25-30 g of sugar, salt - 20-25 g, a teaspoon - 10-15 g of salt, a tablespoon - 15 ml of vinegar and 15 ml of any vegetable oil.

How to cook:

Cut the vegetable to your liking, but the smaller the better. Put in a bowl.
Pour warm liquid into another bowl and add sugar and salt, pour in vinegar, stir.
Pour the marinade over the cut and soak for an hour.

If there is leftover kebab onion, store it in the refrigerator.

Agapov Vladislav

Cover the dishes with an airtight lid or cling film so that the smell of the onion is not absorbed by the rest of the vegetables and dishes.

Calorie content of 100 g of the dish is 71.77 kcal.

Option for cooking - cutting into half rings

Quick marinating recipe

Greens add spice to an onion snack. The recipe is quick and easy to make and delicious.

Products required:

3 pcs. onion heads;
40 ml of vinegar;
15 g of sugar;
some salt;
400 ml liquid;
fresh dill.

How to cook:

Decorate the peeled onion with straws. Put in a deep bowl and pour in vinegar and water, pour in the rest of the products.
Mix and send the composition to a cold place,
After 15 minutes, pass the liquid through a colander.
Finely chop the dill and put to the onion, sprinkle with pepper, mix.
Salt to taste before serving.

Calorie content of 100 g of the dish is 61.72 kcal.

YesNot

Watch the video on how to quickly make onions in the marinade:

With vinegar 70%

Ingredients:

30 ml of vinegar 70%;
2 pcs. Luke;
2 pcs. lavrushki;
3-5 pcs. peppercorns;
30 g of sugar;
15 g of salt;
350 ml of water.

How to cook:

Decorate the onion with half rings or rings, and put in a tall dish.
Heat water, put the rest of the ingredients.
Pour the onion slices with the solution and leave for an hour.

Pour vegetable oil into the snack. Such a dish can be eaten even with bread without meat.

Calorie content of 100 g of onion slices - 90.68 kcal.

How to make a sweet marinade

The chopped onion comes out with a spicy-sweet taste. The aroma adds herbs and peppers. subject to correction. Sweetness is added or subtracted.

Products:

350 g of onion;
80-100 ml of vinegar;
250 ml of water;
80-100 g of sugar;
15 g of salt;
pepper, herbs.

How to cook:

Cut the onion into strips.
Mix onion with dill and pepper.
Pour the rest of the products into the water, pour in the vinegar and pour the onion.
After half an hour, the onion for barbecue is ready.

Calorie content of 100 g of the dish is 106.16 kcal.

Pickled vegetable combined with parsley

Marinade with apple cider vinegar

Additional ingredients added to the recipe - soy sauce and flax seeds. The main thing to know.

Would need:

2 pcs. red onion heads;
2 tsp flax seeds;
20 ml of sauce;
30-40 ml of olive oil;
15 ml of vinegar.

How to cook:

Decorate the peeled vegetable with stripes, send it to a deep bowl and pour vinegar.
Sprinkle with flax seeds and leave for 15 minutes.
Then drain the marinade, add oil and sauce, mix.

Flax seeds have changed the taste experience of the snack. Suitable for cold dishes and meat.

Agapov Vladislav

Any kind of vegetable is marinated, white, blue, red, shallot, leek.

Calorie content of 100 g of snacks - 196.62 kcal.

In wine preservative

The spicy and spicy composition gives special flavor notes to the kebab. A dish for thrill-seekers.

Products:

300 g small onions;
100-120 ml of vinegar;
80-100 g of sugar;
250 ml liquid;
15 g of salt;
½ part of a lemon;
greens, pepper.

How to cook:

Cut into strips or half rings.
Chop the greens, send to the onion in a bowl.
Pour liquids into a container, pour salt, sugar. When it boils, turn off and add lemon juice and vinegar.
Pour the onion with the solution and put in a cold place for an hour.

Calorie content of 100 g of the dish is 104.89 kcal.

Pickled onions enhance the taste of meat

In grape vinegar

Grape preservative improves digestion and improves metabolism. Used in diet food with low acidity of the gastrointestinal tract. Onion and wine preservative excite receptors in the digestive system.

Required products:

2 pcs. onion heads;
80-100 ml of vinegar;
70 ml vegetable oil;
15 g of salt;
25-30 g of sugar;
several cloves, pepper.

Combine all ingredients and stir, add oil.
Grind sweet peas, clove buds and black pepper in a coffee grinder, put in the marinade.
Cut the onion into rings and fill with the resulting composition.

Calorie content of 100 g of onion snack - 238.00 kcal.

Marinade with rice vinegar

Rice preservative tastes more tender than table vinegar. Has antibacterial property. Onions are fragrant and without bitterness.

Products:

200 g of onions;
40-50 ml of rice vinegar;
water.

How to cook:

Cut the vegetable, put in a deep bowl and pour hot water. Leave for a couple of minutes.
Drain the water, and use the onion slices for their intended purpose.

Rice preservative contains more than 20 amino acids necessary for human body. Improves digestion and lowers bad cholesterol levels.

Calorie content of 100 g snacks - 48.75 kcal

Marinade with balsamic

Balsamic is divided into two types: white and dark, but light is more used in cooking. interesting recipe presented with mustard.

Ingredients:

1-2 pcs. onion heads;
1 st. l. ready mustard;
15 ml of vinegar;
30 ml vegetable oil;
salt and pepper.

How to cook:

Chop the onion into strips, add the rest of the ingredients.
Put the dishes in a cold place for 1.5 hours.

Agapov Vladislav

It is common to add the vinegar first, then the oil.

Calorie content of 100 g of snack - 181.38 kcal.

Is mustard a natural antioxidant?

YesNot

Watch the video on how to pickle onions in several ways:

How much to pickle onions in vinegar

Marinating time depends on individual preferences. It can be 10 minutes, half an hour or an hour. The result is a crispy or soft onion.

If you cut the onion into small strips, it will quickly absorb the marinade. If scalded with hot water, cooking is faster. The bulb becomes softer, the preservative quickly penetrates into the structure.

The snack can be stored in the refrigerator for up to 14 days. But beforehand, it is good to seal the container with a lid.

Onion scalded in boiling water with vinegar

The vegetable is preliminarily doused with hot water so that it does not turn out to be very sour.

Ingredients:

4 things. onion heads;
70 ml of vinegar;
250 ml of water;
60-70 g of sugar;
10-15 g of salt.

Cooking instruction:

Pour water into the dishes, pour sugar, salt, pour vinegar after boiling.
Immediately pour the onion slices with the marinade for 2 hours.

Calorie content of 100 g of snack - 100.45 kcal.

Green feathers with vinegar

For cooking, leeks, shallots, and red species are more often used. Greens in the marinade are suitable as an additional seasoning.

Products:

600-750 ml of water;
300-350 ml of vinegar;
60-70 g of salt;
30-40 pcs. onion stalks;
0.5 tsp pepper, mustard seeds, dry dill, hot red pepper (optional).

How to cook:

Heat water over low heat, add salt, and finally vinegar.
Cut off the roots of the vegetable, remove the top, useful for other dishes.
Place all ingredients in a 1 liter jar.
Chop the onion tightly into a container, pour in the warm marinade.
Store covered in the refrigerator.

After 12 hours, the snack will be ready to eat. Shelf life month.

Calorie content of 100 g of the dish is 22.38 kcal.

Feathers for pickling without yellowness

Red vegetable marinated with vinegar

Any vinegar is suitable for making barbecue marinade.

Would need:

1 PC. onion heads weighing 140 g;
10-15 g of sugar;
10 g of salt;
50-60 ml of vinegar.

Add pepper, thyme, garlic, or chili, if desired.

How to cook:

Peel the onion, chop into strips and scald with hot water.
Place all ingredients in a bowl.
Mince the garlic and add to the rest of the ingredients.
Put the chopped onion into the vinegar composition and mix well.

Keep such a vegetable for several hours to soak in the marinade.

Calorie content of 100 g of snacks - 47.73 kcal.

How to pickle onions for barbecue without vinegar

You can marinate onions for barbecue without adding vinegar. See the table below for the compatibility of meat with a specific cooking method.

With chili and dry red wine

Since ancient times, onion has been marinated for fried meat with dry wines. Fans of savory dishes will like the method with red dry and spicy chili peppers.

Required Ingredients:

white turnip onion - 2 pcs.;
red Georgian - 1 cup (250 ml);
hot pepper - ½ pod;
powdered sugar - ½ tsp;
fine salt - a pinch.

Cooking instruction:

Peel the onion heads, cut into rings.
Remove the seeds from the pod, chop.
Mix the ingredients in a bowl.
Add powder and salt.
Fill with warm drink.
Stir, cover with cling film.
Place in refrigerator.
After 2.5 hours, the snack is ready.

Pickling onions correctly is half the battle on the way to the perfect picnic. But how to marinate meat? Check out the cooking recipe. You will definitely like it. Write it down in your notebook for the future.

Red salad - 0.5 kg.
Vegetable - 5 tbsp. l.
Mayonnaise - 4 tbsp. l.
Salt - ½ tsp
Sugar - 1 tsp
Ground black pepper - ½ tsp.

Cooking instruction:

Mix all ingredients in a container.
Peel the onion, cut into rings.
Place in container with sauce.
Stir, close the lid.
Place in refrigerator.
After 1.5-2 hours, you can add to the meat delicacy.

Calorie content: per 100 g ready meal 87 kcal.

How long does onion pickled in vinegar last?

Store onions in marinade glassware with sealed lid. Metal containers react with vinegar, plastic ones absorb the smell.

Do you store pickled onions in the refrigerator?

YesNot

Store in the refrigerator for 14-30 days. If the vegetable is sterilized, the shelf life is one year.

In the process of using vegetables, people have found acceptable ways to improve the quality and speed of cooking:

Choose a bulb with a clean husk without mold spots.
In order not to cry when cutting, put the peeled vegetable in ice water for a couple of minutes.
Use a sharp knife when cutting.
To make the vegetable crunchy, after scalding it with boiling water, put it in very cold water for several minutes.
Drain all liquid before serving.
You can store onion slices in the marinade in the refrigerator for up to a month.
From greens use cilantro, parsley, dill, spices, spices to taste.
Eating onions daily, a person receives half the daily intake of vitamin C, which takes care of improving immunity.

Pickled onion is not only a decoration for meat, herring, barbecue, it is also very tasty and healthy. Its pungent aroma is not to everyone's liking, but it is always a welcome guest on the table among other products.

Pickled onions are, firstly, an original appetizer, and, secondly, a classic addition to barbecue. It gives the cooked meat a special juiciness and piquancy. There are many ways to cook pickled onions for barbecue. Everything will depend on what ingredients are used for this.

Of course, you can pickle onions in advance. But most often this has to be done at a time when the barbecue itself is being prepared. How to be in this case? After all, there is so much need here fast way so that by the time the meat is ready, the traditional snack is already on the table. And there is such an option.

To quickly make pickled onions for barbecue, you must have available:

1 large onion;
15-20 grams of vegetable oil;
5 grams of salt;
1 lemon;
ground pepper;
4 grams of sugar.

Everything is done really quickly:

Cut the peeled onion into half rings.
Sprinkle with pepper and stir lightly.
For the marinade, first squeeze the juice from the lemon, and grate half the peel with small cells.
Heat ¼ cup of water (50 milliliters), and then pour salt and sugar into it and mix.
As soon as the crystals dissolve, pour in the lemon juice, oil and pour in the zest.
Put the chopped onion into a deep bowl.
Pour it with the prepared marinade and leave for half an hour.
After the time has elapsed, strain the onion, throwing it in a colander and serve to the table in a separate plate.

So in a matter of minutes, a quick and very important addition to any barbecue is prepared.

How delicious pickle in vinegar

For those who do not like the taste of citrus, another very simple recipe should like it.

In this case, to prepare the marinade, you will need only 4 ingredients in the following quantities:

250 milliliters (1 glass) of drinking water;
15 grams of table salt;
70 milliliters of table vinegar 9%;
50 grams of sugar.

The technology for preparing snacks basically remains almost the same:

First, you need to fill the pot with water.
Then add sugar and salt to it.
Put the pan on the stove and light a fire under it.
As soon as the water boils, extinguish the flame, and add vinegar to the solution.
Cut the onion in advance into a quarter or half rings and put in a glass jar.
Pour hot marinade over it. Close the jar with a lid and set aside.
Marinate the onion in vinegar for at least an hour. As soon as the contents of the jar have cooled, the product can be considered ready for use.

This recipe is considered universal. After all, in this way you can pickle almost any vegetable.

Caucasian recipe

The Caucasus, as you know, has its own traditions. This is especially true when it comes to food preparation. Onions for barbecue are marinated here in advance. Although this popular snack is always in the refrigerator of a good hostess.

For its preparation is usually used:

250 grams of onion;
1 bunch of fresh parsley;
4 grams of sugar;
3 cloves of garlic;
a little salt (to taste);
refined vegetable oil.

For marinade:

250 milliliters of water;
4 peas allspice and 12 black pepper;
1 bay leaf;
4 dried cardamom fruits
100-120 grams of vinegar;
1 clove bud.

How to pickle onions for barbecue in Caucasian style:

Peeled onions cut into 2 or 4 parts. A small onion can be taken as a whole.
Cut the garlic into slices.
In pre-sterilized glass jars, first put parsley stalks on the bottom.
Fill jars with onions (do not press). Put garlic along with it.
Sprinkle everything with sugar, salt and drizzle with oil.
In a saucepan, combine all the ingredients for the marinade (except vinegar). Put the container on the fire and bring to a boil. Lastly, add vinegar, and cook the mixture for about a couple of minutes.
Pour the contents of the jars with hot marinade and seal.
After cooling, put them in a cool place.

It will take at least three days for the onion to brew well. Then the famous Caucasian appetizer can be safely served with a fresh fragrant shish kebab.

Red onion marinated for barbecue

As is known, red onion has a milder flavor compared to regular onion. An appetizer from it for barbecue turns out to be just as tasty, but not at all bitter. There is one very interesting recipe for pickling such onions.

All you need to work is:

2 large red onions;
5 grams of salt;
250 milliliters of red wine;
a quarter tablespoon of sugar;
2 grams of ground pepper (black).

The cooking method is not particularly difficult:

Peel the onion and carefully cut into thin half rings.
Put it in a deep bowl, sprinkle with dry ingredients, and then pour wine and mix.

Literally in 2 hours the onion will be ready. It remains only to strain. A fragrant marinade can be used to water the meat.

In pomegranate juice

In Azerbaijan, for example, pomegranate fruit juice is often used to pickle onions.

This usually requires only two components:

ripe pomegranates.

How to pickle onions for barbecue in pomegranate juice?

For this method, the hostess will need to do the simplest manipulations:

Peel the onions and crumble into thin half rings.
Squeeze juice from pomegranate fruit. If a special apparatus is not at hand, you can use a very simple technique. Ripe fruits need to be washed and rolled with your hands on the table, not pressing hard. From such an impact, mature grains will definitely burst. After that, you only need to make a small incision at the base of the “crown” and squeeze out the collected juice. If this procedure is too complicated, then you can simply peel the pomegranates and squeeze the juice from the grains through a sieve.
Put the onion in a clean container.
Pour it with fresh pomegranate juice and refrigerate for 12 hours.

It turns out a very beautiful beam of a bright ruby \u200b\u200bhue. It has a unique original taste and practically no unpleasant characteristic odor.

With chopped dill

Traditionally, pickled onions for barbecue are made with dill. This is a classic version of the perfect snack for grilled meat.

For this recipe, the hostess will need:

1 onion;
250 milliliters of boiled coda;
25 grams of sugar;
60 grams of vinegar 9%;
25-30 grams of salt;
2 tablespoons chopped dill.

The process includes three main stages:

Chop the onion into half rings and place in a glass jar.
Prepare marinade. To do this, first dissolve sugar and salt in water, and then add vinegar.
Put chopped dill in a jar and pour it all with fresh marinade. Under the lid, the snack should stand in the refrigerator for at least 25 minutes.