Onions for the winter, cooked whole
1 serving
30 minutes
This recipe will come in handy for those who have a whole warehouse of small onions in the fall, hastily removed from the beds before the first frost. Some of this undersized onion can be put away in the bins for future plantings, but what to do with the rest? Here's what you can do: this recipe for preparing the famous pearl onion, that is, small white onions in marinade. The best friend of cocktails and all kinds of canapes, an indispensable ingredient at parties. By the way, it costs about 300 rubles per jar in the store - we get it ten times cheaper. If you don't have any small onions left from the summer cottage season, you can marinate large onions whole, white and red. They are too large for cocktail skewers, but you can stuff , for example, a marinated onion with cocktail shrimp or cod liver salad or simply serve as a snack with strong drinks - very good. The initial amount of ingredients will make about 500 ml of the preparation. For this recipe, you need to take small onions, even onion sets.
1
Prepare all ingredients. Sterilize jars over steam for 15 minutes.
2
Without peeling the onions, pour boiling water over them and let sit for 5 minutes.
- Water: 850 ml
3
Drain the water and dry the bulbs on a paper towel.
- Water: 850 ml
4
Peel the onions and trim the tails.
5
Pour 750 ml of water into the pot and dissolve salt in it.
- Water: 850 ml
- Salt: 40 g
6
Put the onion in the pot, mix it, and leave it overnight.
- White onion: 250 g
7
Dry the onions on paper towels and place them in sterilized jars. Add black pepper, chili pepper, and bay leaf.
- Black peppercorns: 2 pieces
- Thai hot pepper bird's eye: 1 piece
- Bay leaf: 1 piece
8
Boil vinegar and 100 ml of water and pour it over the onions in jars.
- Apple cider vinegar: 100 ml
- Water: 850 ml
9
Seal jars with onions or close them with plastic lids.
10
You can start tasting the onion in 3 weeks. It lasts about six months in the refrigerator.