Small pickled onions for the winter in jars

These small onions taste piquant, sweet and sour, and moderately spicy. And if you follow the technology, they will be translucent and, at the same time, crispy. I describe in detail and simply how to pickle small pickled onions for the winter in jars in a recipe with step-by-step photos.

To preserve baby onions for the winter we will need the following products:

• onion 1 kg;
• salt - incomplete 1 tbsp;
• sugar – 1.5 tbsp;
• vinegar 9% – 70 ml;
• hot chili pepper – 1 pod;
• black peppercorns;
• dill umbrellas;
• Bay leaf.

Inventory:

• a jar with a lid (I have a lot of small ones);
• Bowl;
• pan with a volume of 3-5 liters.

How to pickle small onions for the winter

We sort out and clean the onion.

Remember, the smaller the onion, the tastier the preparation will be. That's why I chose the onions as small as possible. I have just one of these already assembled at my dacha.

Separately, boil water in a large saucepan. As soon as it boils, throw the onion into it and cook for exactly 3 minutes over high heat!

Do not exceed this time, since our goal is to get pickled onions, not boiled ones.

The next secret is the contrast shower. Place a bowl of cold water in the sink. For better results, you can add ice to the water. This will help keep the onions crispy.

As soon as the onions are placed in cold water, prepare the marinade.

Pour vinegar into half a liter of water, add sugar and salt, add dill, bay leaf, pepper and boil until sugar and salt dissolve. After boiling, boil for 1-2 minutes. Pepper, if you want the onion spicier, cut into pieces. I don’t like my small pickled onions to have too strong the aroma of dill and bay leaves, so I take out all the “green stuff” after cooking the marinade.

Sterilize the jar in a convenient way for you and put the cold onions in a jar.

The final contrast procedure is to pour hot marinade over cold onions. Make sure that the jar does not burst due to temperature changes. Therefore, it is better to pour hot marinade after placing the jar on a wide knife.

Place the jar in a saucepan with water and boil its no more than 5 minutes. Then, take out the jar and screw on the sterilized lid. In this state, small pickled onions can be stored for a very long time. Baby onions canned for the winter are ready!

Personally, I recommend canning the onions not in one large jar, but dividing them into several small jars, which are convenient to open and immediately consume the entire contents, without storing in the refrigerator.

Be sure to try this wonderful recipe for preserving pickled baby onions for the winter, which will become a spectacular and piquant addition to your feast.