Sweet pickled onions for barbecue. How to marinate onions for barbecue: a selection of quick recipes with photos and videos

Hello dear readers. Do you like onions? What the strange question, you say. Many people like onions with soup, borscht, lard, for example. For me, onions are spicy, I can eat a little with the first dish, but most of all I love pickled onions. I have already told on the blog pages that I tried it for the first time in Crimea, with friends. A cook by profession, and our good friend, invited us to his birthday, he cooked the shish kebab and onions himself, these were home gatherings at the dacha, I was lucky enough to see the whole process of cooking onions, and I tired the cook with my questions about why this is and why this is so.

And it’s not just that I wanted to write all the information on the blog so that readers could cook it all just as deliciously at home.

In Crimea, onions are irrigated, they are practically not spicy, there are red Yalta and white onions. I don’t know why, but in our country it is spicy, perhaps you have noticed such a difference.

What kind of bow will you need? You can take regular onions, white onions, Yalta red onions. Which one do you prefer to taste?

The onions are sprinkled with herbs, spices and herbs, but this is not necessary, even if you don’t sprinkle it with anything, it is still very tasty and goes great with any meat: chicken, turkey, pork, beef, lamb.

Spring and summer are the time for barbecue, gatherings at the dacha, time for holidays, for example, Easter, every spring we get together with friends, fry barbecue, onion, take it with us in a bowl from home, I prepare it in advance.

How to make pickled onions for shish kebab in vinegar quickly and tasty

The amount of onions depends on the number of people. On big company you need 4-5 pieces, if the company is small, then maybe 2-3 pieces. will be enough.

Ingredients:

3 onions
1 teaspoon salt
3 tablespoons vinegar 9%
3 tbsp. spoons of granulated sugar
2 cups boiling water

This recipe is quick because we will marinate in boiling water. This allows the onions to marinate faster.

Peel the onion and rinse with water. Cut into rings or half rings. If the onion is large, then it is better to use half rings or quarter rings. If it’s small, it will be beautiful in rings.

Transfer the onion to a bowl. It is better to take a deep container so that it is convenient to mix everything. Add sugar and salt, do not dilute anything, just as quickly as it is.

Pour in vinegar, I use 9% vinegar, below is a recipe with apple cider vinegar.

In the meantime, set the kettle to boil, I have an electric one, it boils very quickly. Pour boiling water over the onion and mix everything well.

Stir until the dry ingredients dissolve: salt and sugar. Leave for 15 minutes at room temperature.

Important! Can be stored in the refrigerator for 2-3 days.

Then strain the onion into a colander and let the marinade drain well.

I want to say right away that the onion is not boiled, it retains its crunch, it turns out tasty and not bitter. Look, I always add finely chopped dill and vegetable oil to the pickled onions for the shish kebab. If I pickle onions for a salad, for example, I don’t add vegetable oil.

Advice! Herbs you can use: dill, cilantro, parsley, basil. These herbs need to be washed and cut sharp knife. If the herbs are young, along with the stems, as they contain all the flavor and aroma. If the stems are thick, it is better to cut them off; they will be tough.

For this amount of onion, 2-3 tablespoons. Refined oil without odor. And I mix everything well.

Video recipe for pickled onions with dill

The most common green that goes with onions is dill. You can complement it with anything, but a classic is a classic. The product should be stored in the refrigerator in an airtight container.

Suitable for any type of meat. It doesn’t have to be a barbecue outdoors; you can serve it at home with fried meat, or baked in the oven.

How to deliciously cook pickled onions with apple cider vinegar

If I prepare onions for barbecue, then I never cut them into cubes, neither small nor large. Agree, cubes are not convenient to eat. If you cut the onion into rings or half rings, it is very convenient to take, it is a kind of salad.

Ingredients:

2-3 onions (I have small ones)
1 glass of water
half a teaspoon of salt
2 tablespoons sugar
6-7 spoons of apple cider vinegar (I use 3%)
Ground black pepper
2 spoons vegetable oil

I peel the onion and cut it into rings. Honestly, I really like onion rings, but for this, it’s better to choose not large vegetable And.

I separate the rings with my hands. I cut it, about 3-5 mm. When a vegetable is not large size You get beautiful rings.

To remove the bitterness, pour the chopped rings cold water, and leave for 20 minutes, just like “icy water”. Then drain the water in a colander, and then place it in the marinade.

Pour water, not boiling water, into a bowl. I have spring water room temperature. Pour in apple cider vinegar. How can you replace, this product is different from table vinegar, and in color, and in aroma, and in appearance.

Advice! Instead of apple cider vinegar, you can use rice, wine, or balsamic vinegar.

I'm buying natural product, I have 3%, he brown, the aroma is completely different, not so “vigorous”. Why do I add so much because I have it at 3%.

Add salt and sugar, mix very well, this is not boiling water, where everything dissolves in seconds, here you need to move it so that the bulk ingredients dissolve.

I immerse the onion and leave it for 30-40 minutes, maybe an hour, or overnight. If you marinate in the evening, leave it in the marinade until the morning, and strain it in the morning. The longer the onion is pickled, the tastier it is.

We drain the marinade by draining the onion in a colander; we need the liquid to drain well enough; we don’t need it.

Today I have ground black pepper for spices, I sprinkle it generously, this is a snack not for children, but for adults. It’s not that spicy, it’s black, it’s not red pepper.

You can, if desired, sprinkle the vegetables with paprika, turmeric, ground red pepper, coriander, basil, khmeli-suneli.

Pickled onions for barbecue with lemon

If you don't like the strong aroma of vinegar or its acidity, then I suggest using lemon juice instead. The result is a juicy, crispy and aromatic vegetable.

Ingredients:

2 medium sized onions
juice of half a lemon
1 teaspoon sugar
1/3 teaspoon salt
dill greens
Black pepper optional

Advice! You can supplement the recipe with dry white wine, or pomegranate juice, literally adding a spoon to the onion.

Here, unlike in other recipes, there are differences. Peel the onion and chop it thinly, it is convenient to do this with a sharp knife. Place the chopped product in a colander.

Put the kettle on to boil. When the kettle has boiled, pour boiling water over the onions, it is better to do this over the sink, as the water will flow out. And of course, pour into more than one point.

Then immediately turn it on cold water, and rinse with cold water. Let the liquid drain.

Transfer to a bowl, add dry ingredients and lemon juice. It is better to squeeze it using a citrus juicer, or using your hands.

Finely chop the dill, add and mix everything. It's better to do this with a clean hand. Leave for 15 minutes, stir again.

It tastes very tasty, crispy and juicy. I really like this one, this is the recipe without vinegar, the light version, and everything works out quickly.

For piquancy, you can add a little zest, remove top layer lemon peel with a grater.

Red onion marinated for barbecue

Compared to ordinary vegetables, red onions are more beautiful, not so spicy, juicy, and go well with meat. If possible, during the season, I always cook red onions in vinegar.

You can marinate it according to this recipe, or use the recipes indicated above, the marinade is the same, the onions are the same.

Ingredients:

Onion - 500 grams
Wine or apple cider vinegar - 270 ml
Sugar - 140 grams

The onion needs to be peeled and cut into thin half rings. Place tightly in a jar or place in a bowl.

Pour vinegar into a saucepan and add sugar, bring to a boil, and pour in onion, cool to room temperature.

Store in the refrigerator for a day and serve. Perfect for barbecue or salads. This recipe does not use water, and consists of 3 ingredients.

Try it, I'm sure you'll like the recipe. Remove the onion from the marinade and serve. It's best to prepare it in advance; it keeps well in the refrigerator.

How to cook pickled onions for barbecue in Caucasian style

The onion is pickled in advance; the housewife always has this appetizer in her refrigerator. What is special about this bow? And its peculiarity is in the aromatic spicy spices.

Ingredients:

250 grams of onion;
1 bunch of fresh parsley;
4 grams of sugar;
3 cloves of garlic;
a little salt (to taste);
refined vegetable oil.

For the marinade:

250 milliliters of water;
4 sweet peas
12 black pepper;
1 bay leaf;
4 dried cardamom fruits
100-120 grams of vinegar;
1 bud of clove.

Cut the onion in half or into 4 parts, garlic into slices. Place in a jar.

Pour vinegar into the jar. Place water, salt, sugar, spices in a saucepan and bring to a boil.

Pour in the onion and cool, put in the refrigerator.

Onions in pomegranate juice in Azerbaijani style

In Azerbaijan, for example, the juice of ripe pomegranates is used to pickle onions. The taste is interesting, spicy, sweet and sour.

You can serve it with salad, meat, lard, herring. Pickled onions go well with herring.

Ingredients:

Grenades

Peel the onion and cut into thin slices; the thinner it is, the faster it will marinate.

Squeeze pomegranate juice from the fruit. If there are seeds, strain the juice.

Place the onion in a clean container and pour pomegranate juice over it for 12 hours.

Pickled onions with sumac: video recipe

Sumac can be bought at the market, from sellers of spices and seasonings, previously you had to look for it, but now, in every market you can find such points with spices, or look in the supermarket.

Sumac is a burgundy-colored spice with a sour, slightly astringent taste, without any pronounced aroma, very popular in the East.

To prepare, view the video and try if the recipe suits you.

And we not only serve onions with meat, but also cook kebab on an onion bed.

Homemade pork shashlik recipe in the oven

This is a great alternative to cooking barbecue over coals, especially when you really want it, but there’s no way to go out. The result is very tasty and tender meat.

Cook with pleasure. And if suddenly you have more interesting recipe marinating onions for barbecue, then we will read it with great pleasure in the comments. And of course we’ll cook it later.

Pickled onions are an integral ingredient of real kebab. Juicy, aromatic, with unique taste- this vegetable makes favorite dish unique. Often onions are pickled and fried along with meat, but it is much tastier and healthier to serve the pickled vegetable with ready-made kebab. There are many recipes for pickling onions. And you will begin to get acquainted with the most interesting of them right now.

Step-by-step recipes for making pickled onions

Modern chefs offer dozens of ways to marinate onions for barbecue and it is impossible to list them all. Each of them is worthy of attention, but the choice depends only on your taste. There was a time when I didn’t even know that onions could be marinated separately from meat, and I considered vinegar or white vinegar to be the only suitable ingredients for preparing barbecue. dry wine. Over time, everything has changed. I offer you the recipes that I have personally tried.

Note. For pickling, you can use any onion: regular onion, white or red salad, blue Yalta.

Which onion to choose for pickling depends on your taste preferences

Classical

One of known variants pickling onions, which has not waned in popularity over the years.

Ingredients:

1 onion;
4 tbsp. l. 9% vinegar;
1 tbsp. l. Sahara;
1 tsp. salt;
1 tbsp. water.

Preparation:

Peel one large onion (or 2 medium ones), rinse and dry.
Cut the vegetable into half rings and place in a bowl.
To cut onions into neat half rings, use a comfortable knife with a wide, sharp blade.
Combine water and dry ingredients in a small saucepan and bring mixture to a boil.
Stir the boiling marinade until the sugar and salt crystals are completely dissolved in the water
As soon as the marinade boils, pour in the vinegar and turn off the stove.
Pour the hot marinade over the onions, cover the bowl with a plate, and leave for 1 hour.
Place the onion in a sieve and 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 recipe for pickled onions below.

Video: how to marinate onions for shish kebab and pilaf

With mayonnaise and vegetable oil

Onions pickled according to this recipe are tender and melt in your mouth.

Ingredients:

3–4 onions;
3 tbsp. l. mayonnaise;
3 tbsp. l. vegetable oil;
1/2 tsp. ground black pepper;
1/4 tsp. salt.

Preparation:

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
In a separate container, mix mayonnaise, vegetable oil, salt and pepper.
For the marinade you can use sunflower, olive or any other oil plant origin to your taste
Pour the marinade over the vegetable, stir and leave in the refrigerator for 2 hours.
Onions with mayonnaise and butter are especially tender

With lemon

A simple recipe that gives an ordinary vegetable an exotic aroma and a special taste note.

Ingredients:

2–3 onions;
1 lemon;
50 g sugar;
500 ml water.

Preparation:

Place the chopped onion in a saucepan.
When placing the onion in the pan, lightly separate the vegetable into single half rings, but do not break it
Mix water, lemon juice and sugar.
To prepare the marinade, use freshly squeezed lemon juice with pulp.
Stir the mixture until the sugar crystals are completely dissolved.
Pour the marinade over the onions and place the pan on the fire.
When the liquid boils, drain the onion in a colander.
Before serving, remove excess marinade
Cool the appetizer before serving with meat.
Onions with lemon juice look very appetizing

With red wine and hot pepper

This onion will create a unique duet with fried meat and will definitely delight lovers of savory food.

Ingredients:

2 onions;
250 ml dry red wine;
1/4 tsp. Sahara;
1/2 tsp. dried ground chili pepper;
1/2 tsp. salt.

Preparation:

Sprinkle with halved onion rings hot pepper, salt and sugar, mix.
Pour red wine over the spiced vegetable and let it brew for 2 hours.

Onions pickled 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 kebab into the main dish of any table.

Ingredients:

0.5 kg of onions;
120 ml apple cider vinegar;
150 ml water;
70 g dry adjika;
1 tsp. Sahara;
1/2 tsp. salt;
2–3 tbsp. l. pomegranate seeds.

Preparation:

Place the peeled and chopped onion in a saucepan and cover with boiling water.
Sprigs of parsley or cilantro can serve as an excellent finishing touch to decorate the appetizer.

Video: 3 types of pickled onions for barbecue

A delicious meat shashlik cannot be complete without a savory appetizer in the form of pickled onions. There are many variations of its preparation with the addition of various additives and spices. Let's look at 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.
onion - 3 pcs.
purified water - 230 ml.
granulated sugar- 65 gr.

Select medium-sized bulbs and visually inspect for external damage. Next, remove the husks and rinse the product with running water. Chop the onion into thin rings.
Place the product in a suitable bowl and place the pan on the stove at the same time. Add purified water, salt and granulated sugar to it.
Turn on the burner and bring the ingredients to a boil. When the first bubbles appear, you need to pour in vinegar and turn off the stove.
Stir the ingredients, then pour the prepared marinade over the chopped onion. Cover the container with the product with a lid or a suitable sized plate.
The soaking time for pickled onions depends on personal time and preference. Allow the product to brew for 1 hour to 24 hours. After this, drain the vegetable in a colander and consume.

Pickled onions for barbecue: dry method

apple cider vinegar - 50 ml.
onions- 3 heads
salt - to taste
sugar - 20 gr.

Peel the onion and chop it using the usual method. Lightly squeeze the product and place it in a suitable container.
Sprinkle the onion with vinegar, add salt and granulated sugar. Mix the ingredients thoroughly and wait 20 minutes. Pickled onions are ready to eat.

Red pickled onion

onion “Red Baron” - 3 pcs.
olive oil - 110 ml.
oregano - 15 gr.
vinegar 6% - 80 ml.

Remove the skins from the onion and rinse the product with running water. The vegetable should be chopped into rings and placed in a sealed bag.
Next you need to add oil, oregano and vinegar. Zip the bag and shake it thoroughly. Wait about 1.5 hours, serve on fresh lettuce leaves.

Onions marinated with lemon juice

onions - 4 pcs.
spices - to taste
table salt - 30 gr.
sunflower oil - 60 ml.
lemon - 1 pc.

Peel the onions in the usual way, chop into half rings. Place the product in a deep bowl.
Add spices and oil, sprinkle with freshly squeezed lemon juice. Wait at least 1 hour and consume.

Small onions in sugar marinade

chopped pepper - 5 gr.
cane sugar - 140 gr.
French mustard - 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

Sort through the bulbs, get rid of the husks. Next, start preparing the brine. Combine filtered water and salt. Stir the liquid until the crystals are completely dissolved. Pour brine over the bulbs and leave the product overnight.
When the next day arrives, place the bulbs in a colander and begin sterilizing the glass jars. Choose the container volume at your discretion. Combine vinegar, pepper, spices and sugar in a separate container.
Pack the bulbs into glass jars, add a little cloves, bay leaf, and chili pepper to each. Pour in the prepared marinade, not reaching 1 cm from the edges. Screw the lids on tightly and place in the refrigerator.
The above method is not fast. The infusion period is 3-4 weeks. Only after a specified period can pickled onions be consumed. In the end, you will be satisfied with the result.

Red onion in spicy marinade

onions - 5 pcs.
vinegar 6% - 500 ml.
cloves - 2 buds
bay leaves - 6 pcs.
peppercorns - 7 pcs.
vegetable oil - 40 gr.
sugar - 35 gr.
salt - 20 gr.

Take a suitable pan, add vinegar, sugar and salt to it. Place the container on the stove and bring the liquid to a boil. Reduce heat to minimum, simmer for 3-4 minutes.
Peel the onions and 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 should be drained in a colander.

Quick pickled onions

table vinegar - 25 ml.
onions - 4 pcs.
rock salt - 12 gr.

Remove the skins from the bulbs and rinse the product under the tap. Chop the vegetable into small rings. Place the onion in a deep bowl, add salt and vinegar.
Close the container with a tight lid and shake the contents of the container thoroughly. Wait 40-60 minutes, use as directed.

Pickled onions in beet juice

beets - 1 fruit
wine vinegar - 110 ml.
table salt - 25 gr.
onions - 4 pcs.
pepper mixture - 8 gr.

Peel and wash the onions, chop into thin rings. Do similar manipulations with beets, cut the root vegetable into small strips.
Mix 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.
Pour the mixture over the vegetables and place the container with the contents in a cool, dark place. The exposure period varies between 20-24 hours.

Pickled onions in oil

onions - 5 pcs.
fresh herbs - 40 gr.
various spices - to taste
lemon - 1 pc.
olive oil - 70 ml.
salt - to taste

Clean the bulbs as usual. Cut the vegetable into rings. Add spices to taste, add salt if necessary.
TO total mass add finely chopped herbs and butter. Sprinkle freshly squeezed lemon juice on the onions. Marinate the product for at least 1 hour.

Onions in spicy marinade

6% vinegar - 40 gr.
sumac (seasoning) - 15 gr.
onions - 3 pcs.
ground red pepper - 3 gr.
crushed sweet pepper- 4 gr.
greens - 35 gr.

Select suitable onions, peel and chop into rings in the usual way. Add a little salt and squeeze the vegetable.
Place the onion in a glass container, add spices to taste, and pour in vinegar. Chop the greens and 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.

Chop the onion in the classic way, chop it into thin rings. Use a deep cup and place the chopped product in it. Pour boiling water into the container and wait 6-8 minutes.
After the time has passed, drain 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 and mix the ingredients. The holding 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.

Peel the onions and rinse. Chop the vegetable into half rings and place in a cup. Chop the greens and add to a common bowl.
Heat the water to 50 degrees, add the remaining ingredients to it. Pour the resulting mixture into the onion. The vegetable should be marinated at room temperature for about 3 hours.
After this, drain the pickled onions into a fine sieve and leave in a clean container until used.

Onions in pomegranate marinade

onions - 4 pcs.
pomegranate juice - 450 ml.

Peel the vegetable and chop into rings. Place the product in a suitable container and pour in the pomegranate juice.
Place the bowl in the refrigerator and wait 4 hours. After this, serve the onions to the kebab.

Caucasian-style pickled onions

granulated sugar - 50 gr.
onions - 4 pcs.
salt - to taste
apple cider vinegar - 55 ml.

Peel the onions, rinse and cut into half rings. Lightly squeeze the vegetable to extract the juice. Next, add sugar and table salt.
Pour apple cider vinegar into a common container. Leave the product to marinate for half an hour. After the specified time, the onion is ready for use.

Pickled onions with adjika

drinking water - 150 ml.
onions - 3 pcs.
vinegar 6% - 120 ml.
dry adjika - 75 gr.

Peel the onion in the usual way; no need to chop it. Beat the vegetable a little with a kitchen hammer. Place water on the stove and wait until bubbles appear.
Pour hot liquid over the onion and wait 15 minutes. Decant the water into a separate container. Add adjika and vinegar to the broth. Pour the liquid back into the onion, wait 3 hours.

Easy to prepare pickled onions in various ways, if you stick to practical advice. Vary the number of components and discover for yourself perfect recipe. Serve pickled onions with ready-made kebab or as a single appetizer.

Video: how to marinate onions for shish kebab and pilaf

A must-have dish for all hikes and picnics is served with thin rings of pickled onions. This is a classic combination, perhaps one of the most successful in culinary recipes oriental cuisine.

To make the onions juicy, crispy, and appetizing, use these helpful tips:

Choose larger onions so that when slicing, you get beautiful rings or half rings.
To remove excess bitterness, you can scald onion rings with boiling water. No need to keep it in for long hot water, otherwise the onion will become too soft.

Advice! You can use any variety for cooking, but it is best to pickle the red one, which has a sweeter and more pleasant taste without bitterness.

Helps to emphasize or highlight new flavor notes in a familiar, familiar taste.

Quick recipe

Pickled onions for shish kebab, prepared according to the fastest recipe, enjoy great success. Usually it “flies away” from the table very quickly and you can immediately make a new portion.

1-2 medium sized onions;
4 tbsp. spoons (can be replaced with any fruit);
1 tbsp. spoon of sugar;
1 tbsp. spoon of salt;
black pepper to taste.

Pay attention! Apple cider vinegar can be replaced with 3 tbsp. spoons 9% tablespoon.

Preparation:

Place the prepared onion rings in a deep bowl and add all the ingredients.
Close the lid and shake well to distribute the spices evenly.
Place in the refrigerator for 15-20 minutes.
After this, you can serve the kebab and serve the dish on the table.

Recipe with herbs - fresh dill and parsley

To prepare you will need:

2 large onions;
3-4 sprigs of fresh herbs (dill, parsley, cilantro, etc. - to taste);
4-5 tbsp. spoons (can also be used);
1 glass of water;
1 tbsp. spoon of sugar;
1 tbsp. spoon of salt.

Preparation:

Cut the onion into rings or half rings.
Heat water to a boil, add salt, sugar, vinegar.
Wash the greens, dry (you can use paper towel) and chop finely.
Place onion rings in a deep container, pour marinade, add chopped herbs.
Stir, cool and refrigerate overnight.

Recipe with mustard

This recipe works well for pickling onion sets. Its small heads when serving shish kebab will give the dish a new original look.

To prepare you will need:

0.5 kg of small onions;
2-3 tbsp. spoons of sunflower oil;
450 ml water;
100 g (can be replaced with 9% table);
2-3 tbsp. spoons of coarse table salt;
5-6 tbsp. spoons of sugar;
3 bay leaves;
½ teaspoon mustard seeds;
8-10 peas allspice and black pepper

Additional information! Instead of mustard seeds, you can use powder. It will require 2 times less than grains. Please note that with such a replacement of components, the marinade will be cloudy.

Preparation:

Select small onions, cut medium and large ones into halves or quarters.
Sprinkle mustard seeds into the bottom of a glass jar.
Add the onions so that there is still a couple of centimeters of empty space from the top to the edge of the dish.
Boil water, add salt, sugar, spices.
Keep on low heat for a couple of minutes until the grains of salt and sugar dissolve.
Add vinegar and pour the still hot solution into the jar.
Cover with a lid, cool, and put in the refrigerator for 3-4 days.
Serve the onions as a side dish for barbecue and other meat dishes.

Important! If the preparation is made for the winter, glass jars with lids should be washed thoroughly with baking soda and sterilize.

People in the homeland of kebab know exactly how delicious it is to marinate onions with vinegar. Sweet red varieties are best for this recipe. Large onions are cut into large feathers, small ones are cut in half or cooked whole.

To prepare you will need:

500 g red onion;
125 ml;
150-180 ml water;
65 g dry adjika seasoning;
1 tbsp. spoon of salt;
1 tbsp. spoon of sugar;
10-12 cloves of garlic;
a couple of pinches of ground coriander;
a small bunch of fresh cilantro;
pomegranate seeds - to taste.

Preparation:

Cut the garlic in half and place together with the prepared onion in a container with a lid that is convenient for pickling.
Boil water and pour over vegetables for 10-12 minutes.
Drain the water into the saucepan and return to the heat.
Bring to a boil again, add vinegar and all the spices.
Coarsely chop the cilantro, mix it with onion and garlic cloves, pour over the prepared marinade.
Allow the preparation to cool, add pomegranate seeds and, closing the lid, place in the refrigerator for 2-3 hours.

Recipe with small onions in a sweet marinade

An interesting recipe for lovers of culinary experiments. This moderately hot spicy marinade will add new flavor sensations when combined with barbecue and other meat dishes.

To prepare you will need:

350 g small onions;
7-8 tbsp. spoons or ;
250 ml water;
3-4 tbsp. spoons of brown sugar;
0.5 tbsp. spoons of coarse salt;
½ lemon;
a bunch of fresh herbs - to taste (dill, parsley, cilantro, etc.);
black peppercorns - to taste.

Preparation:

Carefully peel the onion so that it retains its shape and does not fall apart after marinating.
Place the onions in a deep bowl, add chopped herbs (first wash and dry them with a paper towel).
Prepare the marinade: dissolve salt and sugar in water. Add lemon juice, vinegar, bring to a boil.
Crush the black peppercorns with the wide side of a knife blade or cover it parchment paper, crush with a rolling pin. Add to solution.
Pour the marinade over the bulbs and remove the refrigerator for 35 - 45 minutes.

Recipe with spicy marinade

An unusual onion appetizer in a marinade rich in spices and seasonings. Its spicy taste goes well with barbecue and vegetables cooked on the grill.

This recipe can be used as a separate appetizer, for serving various dishes, or for winter preparations.

To prepare you will need:

5-6 large onions;
3 tbsp. spoons of sugar;
2 glasses of water;
3-4 tbsp. spoons;
50 ml odorless vegetable oil;
5 cloves of garlic;
2 bay leaves;
1 teaspoon dry parsley;
½ teaspoon dried basil;
1 tbsp. spoon of lemon juice;
red pepper (chili, any hot one) - to taste;
black and allspice peas - to taste.

Preparation:

Add salt, sugar, all dry spices, dried herbs (you can use fresh) to the chopped onion.
Lightly mash the onion with your hands until the juice comes out, add vinegar, lemon juice, and sunflower oil. Pour boiling water over everything.
Cool to room temperature, put in the refrigerator for a couple of hours.

It is necessary to choose firm, even bulbs with dry husks and no signs of spoilage.
To prevent your eyes from watering when slicing, you can periodically rinse the knife with cold water.
Thinly sliced beautiful onion rings can be obtained if you use a very sharp knife.
To keep the onion crispy after scalding with boiling water, place it in a bowl with ice water. Do not leave the onion in water for a long time, otherwise it will become watery and too soft.
Before serving the appetizer, you need to drain off the excess marinade.

When serving barbecue, you can use your usual classic recipe marinade Or approach this more creatively, replacing onions with other varieties (shallots, leeks, sets), and try new components in the marinade. The choice is yours!