How to make pickled onions like in a kebab shop: little secrets from experienced chefs
If you have ever tried shashlik in a specialty establishment, the meat was probably served with marinated onions.
The combination, it must be admitted, deserves approval, since the onion complements and sets off the taste of the meat.
But this does not mean that you need to go straight to a kebab shop for such a combination of flavors: you can prepare such pickled onions at home, and you can serve it not only with meat, but also with fish.
So, for 300 g of onions you will need:
- 4 tablespoons of table vinegar;
- 1 tablespoon salt;
- 1 tablespoon sugar;
- 250 ml water (cold);
- 10 g fresh dill.
The peeled onion should be cut into rings, and the thoroughly washed dill should be dried and chopped as finely as possible.
Please note: all thick stems should be removed from the bunch of greens so as not to spoil the taste of the snack.
Now fill a deep bowl with water, add salt and sugar, then pour in vinegar, after which all the ingredients will have to be thoroughly mixed.
The marinade is ready, so you can safely add onion and dill here.
Stir the contents of the bowl again, then wait 20 minutes, leaving the onions at room temperature.
All that's left to do is drain the marinade, and you can serve our pickled onions.
