Pickled onions are ideal for shashlik, chicken, salted red fish (ideally on bread) and herring, salads.
The popularity of this ingredient has led to the emergence of dozens of pickling recipes.
For shashlik
A recipe that has become a classic for many outdoor enthusiasts.
Ingredients:
- red onion – 2 pcs.;
- apple cider vinegar – 1 tbsp;
- warm water – one and a half glasses;
- sugar – 2 tbsp;
- salt – 3 tsp.
1. Cut the onion into not too thin slices. Mix salt and sugar in a deep plate, then add water and vinegar.
2. Next, place the onion in a saucepan or jar, fill it to the brim with marinade and cover with a lid. Marinate the onion for 60 minutes and store in the refrigerator for no more than 2 weeks.
For herring
It is hard to imagine herring served without pickled onions. They usually go together like tea and sugar.
Ingredients:
- 3 onions;
- 2 tbsp sugar and butter;
- 250 ml of water;
- 3 tbsp vinegar;
- 1 tsp salt;
- ground pepper.
1. Cut the onion into slices, then mix all the ingredients in a deep bowl. Then add the onion and leave for 30 minutes.
2. Then drain the marinade, add oil, sprinkle with pepper. You can also add fresh dill and leave to infuse for another 30 minutes.
Original recipe
This pickled onion is suitable for almost any dish. With it, chicken, pork, shashlik, and herring will acquire an extraordinary taste.
Ingredients:
- onion – 2 heads;
- olive oil – 150 ml;
- wine vinegar – 2 tbsp;
- freshly ground black pepper – ½ tsp;
- dried oregano – ½ tsp;
- bay leaf – 2 pcs.;
- spices – to taste.
1. The onion is cut thinly and then mashed to release the juice from the vegetable.
2. Next, the onion is placed in a jar in layers with spices: vegetable, oregano, bay leaf. Each layer is pressed down and filled with a mixture of vinegar and oil.
3. Marinate the onion for 60 minutes at room temperature with the lid open. Then keep it in the refrigerator for another 2 days.
