Very often, when cooking different dishes, we are faced with the need to pickle onions. Inexperienced housewives usually use the simplest recipe, pouring onions with diluted vinegar. This is a perfectly acceptable culinary technique. But more sophisticated chefs know that for different foods you need to pickle onions in different ways.
For example, for onion beef salad with pomegranate, onions are pickled for 12 hours. It is cut into thin half rings, placed in a glass or ceramic dish, add 1 clove, 1 bay leaf, pour 6% vinegar, cover, leave for 12 hours. After this time expires, when the onion marinating is finished, it is squeezed well, added to the salad. To prepare a salad, 1 kg of tender beef boiled to softness is cut into small strips, mixed with 1 kg of pickled onions, and 0.5 kg of pomegranate seeds are added. Season salad with mayonnaise, mixed with a drop of pomegranate juice. Salt, pepper - to taste.
To pickle onion for herring under a fur coat, it is cut into very small cubes, immersed in 10% vinegar for 10 minutes. Before adding to the salad, they are washed with warm water and allowed to drain. Pickled onions give the dish a special aroma and pungency, highlighting the taste of herring.
It often happens that the bulbs, which have nowhere to store, begin to deteriorate. In order not to give them the final abyss, you can prepare canned salad dressing. Bulbs are peeled, cut into rings or half rings, placed in a jar. On a liter jar, tightly packed with rings, add salt and pepper to taste, half a tablespoon (of tea) sugar, a little pepper. Pour apple or ordinary 6% vinegar and water, at the rate of 3x1. You need to marinate the onion by placing it in the refrigerator. It can be stored there for a long time. They are good at dressing vegetable salads, fried meat or fish.
You can pickle onions not only for salads. Onions, especially pickled in vinegar or beet-apple juice, will be delicious snacks.
First, on how to pickle onions in vinegar. You can take onions of any size and chop them. However, small onions placed entirely in cans look best. They are cleaned, poured with boiling water, tightly placed in a glass dish. I put 2 cloves, 1 bay leaf, three peas of allspice and bitter pepper on a liter jar. There I add a few berries of red currant or a couple of cherries. Of course, it is best to boil the marinade in a common pan for several jars at once. But I do not have such an opportunity, so I act differently.
I put onion and spices, laid in cleanly washed cans, with boiling water, leave for 5 minutes. I pour this water into the pan, bring it to a boil again, pour in cans for another 5 minutes. When the water boils for the third time, I add directly to the banks a teaspoon of sugar, salt, 9% vinegar. Pour boiling water, roll up, wrap a blanket. If the cans are washed well, the canned food will last for several years. The finished onion is soft pink, spicy-sweet. Great snack for barbecue, fish.
To pickle onions in apple juice, you must first prepare the marinade. It is cooked by mixing 150 g of beet juice and apples, adding sugar and salt to taste. It should turn out a sweet and sour broth, which is poured previously scalded with boiling water, laid on the banks of the onion. Marinade-filled cans are immersed in boiling water, sterilized for 20 minutes, then rolled up.
And quite refined, but quite expensive, will be pickled onions in the juice of red currant. Exquisite - because its taste, delicate and pungent, is unique, and its appearance - red-pink - is unusual. Expensive, because marinating onions in this way requires undiluted freshly squeezed redcurrant juice.
As in the previous recipes, the bulbs are placed in jars, add cloves, laurel, allspice. Just pour the jars with boiling currant juice, and then sterilize. Refined sophisticated taste will appeal to everyone.