Red onion for the winter in vinegar marinade
1 serving
30 minutes
This can of preserves is a battlefield between two strong tastes of onion and honey. Although the distance between them is not that huge: in red onion (not even in tender Yalta, but in regular hot) per 100 grams of live weight there are about 5 grams of pure sugars (that is, about the same as in a can of Coca-Cola). In general, it is spicy, and sweet, and sour from vinegar, and in general everything is very harmonious. Open such a can when you cook a pork chop, fry a steak or bake chicken with potatoes. In general, it will be a brilliant addition to any meat. Well, if there is something left, you can bake a circle of thin crispy dough, first by itself, until a slight crunch, and then with marinated onion rings on top , and the result is a version of the classic pissaladière onion pie, slightly simplified, but still very French. The original amount of ingredients will yield about 500 ml of the preparation.
1
Prepare all ingredients. Sterilize jars and lids over steam for 15 minutes.
2
Peel the onion and slice it thinly into rings.
- Red onion: 2 heads
3
Place the onions in jars.
- Red onion: 2 heads
4
Pour 50 ml of water and both types of vinegar into the saucepan.
- 9% table vinegar: 120 ml
- Apple cider vinegar: 120 ml
5
Add salt and pepper to the flakes.
- Salt: 1 teaspoon
- Chili flakes: 0.5 teaspoon
6
Set to medium heat and when the mixture warms up a bit, add honey and stir.
- Honey: 3 tablespoons
7
Bring the marinade close to a boil. As soon as the first bubbles appear, carefully pour the mixture into jars with onions.
- 9% table vinegar: 120 ml
- Apple cider vinegar: 120 ml
8
Smash the onion with a wooden pestle or spoon to release air bubbles and allow better access for the vinegar.
9
Seal the jars, turn them upside down, cover with a blanket, and let them cool completely.
10
Onions can be used immediately or stored in a cool place until winter.
