Ingredients for Preparing Onion Salad for the Winter
- Onions 800-900 grams (small)
- Water 600 milliliters
- Vinegar 100 milliliters
- Sugar 250 grams
- Salt to taste
- Garlic 1-2 cloves
- Bay leaf 1-2 pieces
- Cloves 5 grams
- Black pepper peas to taste
- Cinnamon 6 grams
- Lemon 1/2 pieces
- Main Ingredients
Casserole - 2 pieces, a kitchen knife, a cutting board, cans with lids, a can opener, a tablespoon, a kitchen towel, tongs for cans, a slotted spoon.
Cooking onion salad for the winter:
Step 1: Prepare the onion.
First, peel the bulbs and check for dark spots or other not-so-good marks. After all, all vegetables should be fresh, supple and smooth. Wash selected and peeled bulbs with cool water to completely rid them of sand grains and other dirt.
Step 2: Cook the onion.
Put the prepared onions in a pan, pour 600 milliliters of water and squeeze the juice of half a lemon there, making sure that the pulp of the fruit and the bones do not fall into the general liquid. Put the pot on the fire, bring to a boil and simmer for 2-5 minutes depending on the size of the bulbs.
After cooking, catch the onions from the pan using a slotted spoon, rinse with cool water and arrange them in prepared glass jars.
Step 3: Cook the marinade.
In sugar water, add granulated sugar and salt, bring to a boil, stirring at the same time, until everything is dissolved. At the very last moment, pour the vinegar into the boiling marinade, without stopping interfering and immediately remove from heat.
Step 4: We prepare onion salad for the winter.
While the marinade is boiling and cooking, add spices to the jars of onion, spreading a couple of bay leaves, a few thin slices of garlic, a little clove with cinnamon and 2-3 peas of black pepper each. Pour the finished marinade into each jar, filling the containers to the very top.
In a large saucepan, lay a kitchen towel, put on it jars of onion covered with lids, cover them with water, just as hot as the marinade, on the shoulders. Cover everything and bring to a boil, then reduce the heat so that the water in the pan does not boil very much, and sterilize the jars with the billets for 10-35 minutes depending on their size. At the end, take out each individually and tighten it tightly. Turn the cans with the onion salad upside down, wrap it with a blanket or towel and wait until they cool. When the workpieces become room temperature, sign each one and place it in a dark place.
Step 5: Serve the onion salad.
Onion salad prepared according to this recipe turns out to be tasty, not at all hot, and therefore you can simply lay out the vegetables from the marinade and serve them on a hotel plate as an appetizer or prepare some special dish with them.
Enjoy your meal!
- Sterilize jars with blanks in any way convenient for you, and not just the one described in the recipe.
- In addition to these spices, you can add something at your discretion, for example, a few branches of dill or rosemary, as well as a couple of peas of allspice.
- Onions can be taken both white and red, you can even mix them together in the same jar.