Delicious onion for barbecue recipe. Pickled onions for barbecue

Pickled onions are an essential ingredient of a real barbecue. Juicy, fragrant, with a unique taste - this vegetable makes your 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 the well-known options for 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:

1. Peel, wash and pat dry one large onion head (or 2 medium ones).
2. 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.

3. 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.

4. As soon as the marinade boils, pour in the vinegar and turn off the stove.
5. Pour the hot marinade over the onion, cover the bowl with a plate, leave for 1 hour.
6. 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.

You can see another simple and quick pickled onion recipe 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:

1. Place the sliced ​​onion in a bowl.
   

   If the onion heads are very large, the vegetable can be cut into quarters of rings.

2. In a separate bowl, mix mayonnaise, vegetable oil, salt and pepper.
   

   For the marinade, you can use sunflower, olive or any other vegetable oil to your taste.

3. 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:

1. 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.

2. Mix water, lemon juice and sugar.
   

   To prepare the marinade, freshly squeezed lemon juice with pulp is used.

3. Stir the mixture until the sugar crystals are completely dissolved.
4. Pour the onion with marinade, put the pan on the fire.
5. When the liquid boils, discard the onion in a colander.
   

   Remove excess marinade before serving.

6. 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:

1. Sprinkle the chopped onion rings with hot pepper, salt and sugar, mix.
2. 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:

1. 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

Pickled onions are an essential ingredient of a real barbecue. Juicy, fragrant, with a unique taste - this vegetable makes your 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 recipes cooking pickled onions

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 the well-known options for 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:

1. Peel, wash and dry one large onion head (or 2 medium ones).
2. 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.

3. 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.

4. As soon as the marinade boils, pour in the vinegar and turn off the stove.
5. Pour the hot marinade over the onion, cover the bowl with a plate, leave for 1 hour.
6. Throw the onion on a sieve, serve after 15 minutes.

Pickled onions will be even tastier if you sprinkle them with finely chopped fresh herbs before serving.

You can see another simple and quick pickled onion recipe 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:

1. Place the onion cut into half rings in a bowl.

If the onion heads are very large, the vegetable can be cut into quarters of rings.

2. In a separate container, mix mayonnaise, vegetable oil, salt and pepper.

For the marinade, you can use sunflower, olive or any other vegetable oil to your taste.

3. Pour the marinade over the vegetable, 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 bulbs;


• 1 lemon;


• 50 g of sugar;


• 500 ml of water.

Cooking:

1. Put the chopped onion into a saucepan.

When placing the onion in the pan, lightly separate the vegetable into single half rings, but do not break it.

2. Mix water, lemon juice and sugar.

To prepare the marinade, freshly squeezed lemon juice with pulp is used.

3. Stir the mixture until the sugar crystals are completely dissolved.
4. Pour the onion with marinade, put the pan on the fire.
5. When the liquid boils, discard the onion in a colander.

Remove excess marinade before serving.

6. Refrigerate the appetizer before serving with 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:

1. Sprinkle the onion sliced ​​in halves with hot pepper, salt and sugar, mix.
2. 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:

1. Place the peeled and chopped onion in a saucepan, cover with boiling water.

Soaking in boiling water helps to cope with the bitterness of the vegetable

2. After 15 minutes, drain the water into a separate container, mix with vinegar, adjika, sugar and salt.

Adjika will turn an ordinary pickled onion into a Caucasian snack

3. Pour the onion with marinade and leave for 2.5-3 hours.
4. Transfer the finished onion to a beautiful plate, sprinkle with pomegranate seeds.

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.

1. Choose medium-sized bulbs, visually inspect for external damage. Next, remove the husk, rinse the product running water. Chop the onion into thin rings.
2. Place the product in a suitable bowl, send a pan to the stove in parallel. Add purified water, salt and granulated sugar to it.
3. 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.
4. 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.
5. 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 vinegar- 50 ml.
• onions - 3 heads
• salt - to taste
• sugar - 20 gr.

1. Peel the onion, chop in the usual way. Squeeze the product lightly and place in a suitable container.
2. 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.

1. 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.
2. 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.

1. Peel the onions in the usual way, chop into half rings. Send the product to a deep bowl.
2. 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

1. 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.
2. 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.
3. 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.
4. 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.

1. 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.
2. 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.

1. 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.
2. 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.

1. Peel and rinse the onions, chop into thin rings. Do similar manipulations with beets, cut the root crop into small straws.
2. 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.
3. 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

1. Clean the bulbs in the usual way. Cut the vegetable into rings. Add spices to taste, add salt if necessary.
2. 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.
• crushed Bell pepper- 4 gr.
• greens - 35 gr.

1. Pick up suitable onions, peel and chop in the usual way into rings. Add some salt and squeeze out the vegetable.
2. 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.

1. Cut the onion 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.
2. 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.

1. 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.
2. 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.
3. 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.

1. Peel the vegetable, chop into rings. Send the product in a suitable container, pour in the pomegranate juice.
2. 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.

1. Peel the onion, wash and cut into half rings. Squeeze the vegetable lightly to extract the juice. Next add sugar and salt.
2. 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.

1. 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.
2. 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 lemon juice into the pickling water, 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 the onion with sugar, salt and pour over with vinegar.

Put everything in a jar 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.

Bon appetit!

Peel the onion and cut into half rings. Try to cut very thin. Thinly sliced ​​onions will marinate better and look more aesthetically pleasing on a plate.

Put the chopped onion in a salad bowl. Add salt.


We add sugar.


We prepare a solution of vinegar. We mix water (150 ml.) And vinegar essence (1 tsp). Mix and pour the marinade into the onion. Instead of vinegar, I also welcome the use lemon juice in this case, add 1 tablespoon.


Mix well. It is very important that the marinade completely covers the chopped onion. Therefore, if you pickle not one, but several onions, increase the amount of marinade proportionally.

Add chopped greens. I didn't have greens on hand. So I added some dried parsley. Stir the onion again, cover the salad bowl with a lid and leave to marinate for 2-3 hours at room temperature.


We take out the pickled onion with a fork from the marinade and put it in a salad bowl or bowl. By the way, the remaining onion marinade will be an excellent sauce for meat. They can be sprinkled a little with a ready-made kebab or dip each piece and eat. Delicious!