Pickled Onions to Flavor Salads

Onion

Make sure to ventilate the room every day, where you store onions. You can place them in bags of porous cloth or arrange them beautifully on a shelf.

If you want to make pickled onions, you will get a delicious and healthy product without a distinct smell. Pickle small bulbs.

Pour in boiling water over them, two minutes later, drain it out; the onions are cooled and cleaned from their outer layer and roots. The washed and dried onions are placed in glass jars.

Then pour in the marinade, which is made as follows: for 4 1/5 cups, you need 3 1/3 tbsp sugar, 3 1/3 tbsp salt, 1 cup of vinegar, 5 black peppercorns, 4 cloves, a little cinnamon and 2 bay leaves.

Onion heads

The sugar and salt are put to boil in 3 cups of water. Ten minutes into cooking, the spices are put in the boiling marinade, and after another five minutes - add the vinegar. The cooled marinade is strained through a cheesecloth and poured into the jars with the onions.

After a month and a half, the marinated onions are ready - they are solid, with a crispy crust. Chopped onions are marinated much faster. To pickle them, chop 10.5 oz of onions into rings and place in a jar.

Pour in the marinade, add a tablespoon of oil, seal the jar and leave in a cool area. Six days later the onions are ready. They are a tasty addition to meat and fish. They may be added to sauces, but also to mayonnaise, pre-cut into small pieces.

caramelized Onion

A marinade of onion is good for flavoring potato salad or fish. Express pickled onions are yet another option. For this purpose, clean 17.5 oz of large onions, finely chop them and put into a pot.

Add a half cup of vinegar, 3 tablespoons of oil and 1 teaspoon of salt. Put the pot on low heat and stir, until the onion no longer appears raw.

You do not need to heat it up for long. If prepared properly, it will be slightly crunchy. Once made in this way, the onion is cooled and used as an appetizer, but also as a supplement to other types of salads.

These types of onions can remain in the refrigerator for no more than four days. Dried onions also come in handy. To make them, clean them and cut into thin slices. During the summer, dry them in the sun, and in the other seasons - on low heat.

Before frying, spray the dried onions lightly with water. 5.5 oz of dried onions are equal to an entire 2 lb of fresh onions.

If you want to get rid of the unpleasant smell of onions or garlic in your mouth, eat a few walnuts or almonds. To remove the odor of onions from your hands, rub them first with damp salt, then wash them.

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