Pickled onions for the winter: recipes without sterilization, with beetroot, chili pepper, Bay leaf

Pickled onions is the way the product. Kebab, Shawarma, or homemade burgers, salads and sandwiches everywhere need this spicy ingredient. You probably noticed that from the jar with a salt preservation of any onion eaten in the first place. It is logical to make a bitter vegetable “star” domestic preparations and to prepare pickled onions for the winter.

20 min.
6 servings
Medium complexity

Olga Pavlenok

20 Mar 2018

Despite their bitter and pungent aroma, the onion is the most common vegetable in the world. Here are some interesting facts about this product.

  • Historical roots. The exact place and time of origin of onions is unknown to historians, however, they found that the vegetable was known in Ancient Egypt. In the writings of Herodotus stated that the slaves who built the great pyramid of Cheops were fed onions to enhance the work capacity and prevention of diseases.
  • The palm. A world leader in the onion consumption is considered to be Libya. Almost all national dishes is added to this vegetable.
  • Sweeter fruits. The sugar content of the vegetable is superior to apples and pears. That is why during cooking it becomes sweet.
  • A Prototype Of The Earth. The ancient Sumerians believed onions were the product of the gods. They were convinced that the Earth was created on the model of this vegetable.
  • A variety of types. At the moment there are about 900 types of onions, are edible but a little over 200. The rest are wild varieties that do not pose a nutritional value.

Use the main ingredient

The bow is not just a food product or flavoring. This is a real family doctor. Doctors say that eating half a bulb of fruit each day (unless contraindicated), it is possible to protect yourself from ailments, diseases of internal organs and colds. The secret lies in the rich chemical composition, which is described in the table.

Table — Chemical composition of onion

SubstanceAmount, mg/100 gThe daily value,%Biological role
Vitamin B60,126— Promotes the absorption of fatty acids and the normal course of biological reactions;
— prevents sharp spikes in blood glucose;
— normalizes the functioning of the brain and improves memory;
— enhances mental and physical performance;
— heals the heart and arteries;
— eliminates puffiness
Vitamin C1011— Stimulates the production of collagen;
— takes part in synthesis of steroid hormones;
— cleanses the body of toxins and heavy metals;
— supports liver health;
— strengthens the immune system;
— normalizes blood clotting;
— strengthens blood vessels and makes them elastic
Potassium1757— Normalizes blood pressure;
— prevents the formation of cholesterol plaques in blood vessels;
— prevents the formation of kidney stones;
— promotes conversion of glucose into energy;
— normalizes the heart;
— facilitates the delivery of oxygen to the brain
Sulfur657— Supports the production of bile at optimum levels;
— slows the aging process;
— stimulates collagen synthesis;
— speeds up metabolism;
— stabilizes the nervous system;
— strengthens the immune system;
— has antihistamine properties
Phosphorus587— Strengthens the bone tissue;
— enhances mental and physical performance;
— promotes the production of enzymes involved in biological processes;
— normalizes protein and carbohydrate metabolism;
— supports acid-alkaline balance
Iron0,85— Provides cell and tissue respiration;
— speeds up metabolism;
— ensures the healthy growth of the body;
— stimulates the nerve impulses;
— normalizes the thyroid gland;
— strengthens the immune system
Cobalt0,00550— Improves the blood;
— participates in the development of red blood cells;
— normalizes the intestinal microflora;
— promotes cell renewal;
— supports the normal functioning of the endocrine system;
— strengthens bones;
— lowers “bad” cholesterol;
— slows the aging process
Manganese0,2312— Supports the normal functioning of the nervous system;
— promotes the production of insulin;
— speeds up metabolism;
— prevents fatty degeneration of the liver;
— stimulates the reproductive function;
— accelerates the regeneration of tissues
Copper0,099— Has a redox activity;
— promotes the absorption of iron;
— promotes tissue and cell breathing;
— strengthens bones;
— strengthens blood vessels and makes them flexible;
— inhibits inflammatory processes;
— improves the blood
Chrome0,0025— Regulates lipid metabolism;
— normalizes the thyroid gland;
— strengthens the heart muscle;
— accelerates the regeneration of cells;
— removes toxins from the body
Zinc0,857— Is part of over 300 enzymes;
— accelerates the regeneration of cells;
— participates in protein metabolism;
— stimulates the reproductive function;
— normalizes the sebaceous glands;
— strengthens the immune system;
— cleanses the body of toxins;
— increases sensitivity of taste and smell receptors

Despite the rich chemical composition of onions, it has contraindications. Should abandon the use of the product for people suffering from gastritis and peptic ulcer disease. Also should eat less onions with increased nervous excitability.
Pickled onions for the winter: recipes for every taste

Onions are usually pickled in a cold way. But winter blanks use the hot method. It is more time consuming, but the result fully justifies the effort. Vegetable give your bitterness to the marinade, and he will be saturated with a rich flavor of spices and vinegar.


Features. The traditional recipe for pickling onions is transmitted from generation to generation. Simple technology and simple set of ingredients and output a nice sharp snack with a sweet and sour flavor. If properly marinated small onions, it will become transparent, but retain a delicious crunch.

You will need:

  • 1 kg onion seed;
  • 0.5 liters of water;
  • 30 g of salt;
  • 40 g of sugar;
  • 70 ml of vinegar (9%);
  • hot pepper;
  • ten peas of black pepper;
  • two umbrella dill;
  • Bay leaf.


  • Large pot (3-5 liters) fill with water, boil, put the peeled onion and boil for three minutes. It needs only to slightly soften but not cook completely.
  • Prepare a bowl of cold (preferably icy) water. Using slotted spoon, move it the hot onions. This technique helps the product to stay crispy.
  • In 0.5 liters of water pour in the vinegar, pour all of the flavors and the chopped pepper. Boil and continue cooking for another two minutes.
  • In clean half-gallon jars tightly lay a bow and pour the hot marinade.
  • Sterilize five minutes (not longer, otherwise the onions will be cooked) and roll up.
  • Bay leaf, dill and pepper it is better to learn from the marinade as soon as it is ready. If you put flavorings in jars with onions, they will kill the natural flavor of the main ingredient.
    With beets

    Features. If you want something traditional and at the same time, try to cook pickled onions for the winter without sterilization with beets. Burgundy will give the vegetable the main ingredient is not only a pleasant sweetness, but a rich pink color. Thus, from eating snacks you will get not only gastronomic but also aesthetic pleasure.

    You will need:

    • 400 g small red onion;
    • 50 g of beet;
    • 0.4 l of water;
    • 30 g of salt;
    • 50 g of sugar;
    • seven peas of black pepper;
    • 30 ml of vinegar.


  • Peel the onions and beets cut into oblong bars with a thickness of about 6 mm.
  • Add water, dry food and pepper, boil.
  • Add beets and boil for a few minutes.
  • Place the onions in the marinade and cook for five minutes.
  • Put the onion in a sterile jar with a volume of 0.75 l, and lay on top of beets.
  • Pour in the vinegar and marinade to fill all the voids in the tank.
  • Roll the jar remains.
  • Conservation need to be wrapped in a warm blanket to cool down gradually. It will improve the taste and quality will provide long-term storage. And don’t forget to flip the tank upside down to ensure tightness.

    Features. Pickled onions in jars for the winter is an essential piece. It will embellish any casual or festive dish. And it goes well with spicy spices and herbs.

    You will need:

    • 2 kg of onions;
    • 2 liters of water;
    • 0.7 l of vinegar;
    • 300 grams of salt;
    • 1 g of star anise;
    • three Bay leaves;
    • 1 g of cinnamon;
    • 1 g red pepper;
    • three peas of fragrant pepper;
    • two buds of cloves.


  • In a liter of water dissolve 200 g of salt and dip in brine peeled onions.
  • Meanwhile, in a liter of water add the remaining salt and spices.
  • Boil the liquid and boil for five minutes. Add the vinegar.
  • Put the onions in sterilized jars, pour hot brine and cap.
  • To facilitate the purification process of onion, resort to poaching. A minute soak it in boiling water and immediately move into the cold water. The husk will fall much easier.
    With peppers

    Features. Pickled onions with garlic and pepper in the winter is a perfect combination for aromatic preparations. Soaking the flavors of each other, the vegetables get a brand new flavors. The appearance of the workpiece also can not but rejoice. The amount of ingredients is for two cans of 0,5 L.

    You will need:

    • 1 kg small onions;
    • 200 g Bulgarian pepper;
    • 12 cloves of garlic;
    • eight peas of black pepper;
    • two Bay leaves;
    • 2 grams of citric acid;
    • a bunch of dill;
    • 2 liters of water;
    • 20 g of salt;
    • 80 g sugar;
    • 250 ml of vinegar.


  • Heat a liter of water, dissolve in the liquid citric acid and soak the peeled onions. Boil three minutes and remove the vegetables from the water.
  • Loosen the peppers from the seeds and cut into rings.
  • In sterilized jars, put six cloves of garlic, four peppercorns and a Bay leaf.
  • Top alternately place layers of onions and peppers.
  • The remaining space banks complete the washed and scalded with dill.
  • In a liter of water dissolve the dry food and boil.
  • Add the vinegar, pour the liquid over the banks and preserve.
  • If you only have large onions, don’t marinate the whole thing: it is saturated with marinade. Better cut it into several smaller fragments.


    Features. Fans of barbecue, burgers, salads and just spicy snacks, it is recommended to prepare marinated onion rings for the winter. Such a semifinished product is especially fragrant and tasty as the thin fragments is thoroughly impregnated with the marinade.

    You will need:

    • 400 g onions;
    • 200 ml of water;
    • 2 g cloves;
    • 5 g black pepper-peas;
    • 5 g allspice-peas;
    • 15 g of sugar;
    • 10 g of salt;
    • 30 ml of vinegar;
    • two Bay leaves.


  • Peeled onions cut into rings.
  • Send in the water all flavors and boil.
  • Add the onion and simmer for five minutes.
  • Decompose product in sterile banks, pour the marinade and roll up.
  • Before you lay onion rings in a jar, sprinkle with turmeric. The workpiece will get an attractive Sunny yellow color and pleasant aroma.
    With the original marinade

    Features. If simple recipes pickled onions for the winter don’t inspire you, try to make appetizer that is original. The peculiarity of this recipe is in the unusual citrus marinade.

    You will need:

    • 1 kg small onions;
    • 600 ml vinegar;
    • 250 ml of water;
    • 250 ml orange juice;
    • 50 g of salt;
    • 15 g fresh tarragon;
    • 10 g of clove;
    • 5 g of cinnamon;
    • 100 g raisins;
    • 100 grams of sugar.


  • Peeled onions cover with salt and leave for five hours.
  • Combine water with orange juice, raisins and spices.
  • Boil, add the onion and boil for a few minutes.
  • Using slotted spoon, spread the onions in sterilized jars.
  • Add to the marinade of vinegar, boil and dispense a liquid container with the workpiece.
  • Green sprouts

    Features. As a reminder about the warm season you can pickle the green onions for the winter. Harvesting it turns out beautiful and fragrant. The taste of onion feathers is quite unusual and striking. This is a wonderful addition to salads.

    You will need:

    • 1 kg of green onions;
    • 200 g dill;
    • 80 ml of vinegar;
    • 120 g of salt;
    • 60 g of sugar;
    • 1 liter of water;
    • three peppercorns.


  • Wash and sort the greens, cut off the dry and yellowed fragments.
  • Place in water flavoring and boil.
  • Unplug the burner and add the vinegar marinade.
  • Put on sterile banks greens, lightly tamping.
  • Cover with marinade and roll up.
  • Fresh greens often “blows up” the banks, so the pickled onion can’t be stored at room temperature. Place the jar either in the cellar or in the refrigerator.

    Work with vegetables without tears

    In the onion contains lacrimator. This stuff gets into the air from a cut onion, irritating the mucous membrane of the eyes and makes you cry. To work with vegetables was given to you easier, check out five tricks mistresses.

  • Cold water. The liquid will neutralize the effect of lacrimator. Therefore, before working with a bow, and in the process, it is recommended to rinse it the very flesh and the knife in cold water. Some Housewives even manage to clean the vegetable in a large basin filled with liquid.
  • Frost. If you have to work with large amounts of onions, place it in the freezer. Onion juice kristallizuetsya and will not evaporate into the air. If the workload is small, it is possible to freeze a knife for 15 minutes.
  • Couples. Put on the stove a pot of water and boil. Located near the steam source. It neutralizes the effect of lacrimator.
  • Ventilation. Turn on the extractor fan while working with onions. The device will draw the onion a couple, and they will not have time to act annoyingly in your eyes. If you have no hood, put near the work area fan. In the warm season it is possible to work with the window open.
  • Vinegar or lemon. Treat the cutting Board with acid. Onion juice will react with the vinegar in the reaction, and the effect of lacrimator will be neutralized.
  • Not to cry when working with onions, use a well sharpened knife without chipping. The easier the blade will cut the vegetable, the less of the stimulus will go into the air.

    If you care about the health of the family recipe for pickled onions for the winter must be in your cookbook. The fact that in the process of harvesting the vegetable does not lose its beneficial properties. Thus, this aromatic “antibiotic” will be all winter to protect against colds your household.

    Pickled onions for the winter: recipes without sterilization, with beetroot, chili pepper, Bay leaf

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