Small pickled onions with beets for the winter in jars without sterilization

Tags: Preservation without sterilization, Pickled onion, Original recipes for the winter, Step-by-step recipes with photos

Pickled onions are an unusual preparation for the winter. You start thinking about it in two cases: when you don’t know where to put a large amount of small onions, or when there are clearly not enough pickled onions from tomato and cucumber preparations. Let's try to pickle small onions for the winter with beets using this recipe with photo.

Ingredients: water, onion, sugar, beet, salt, black peppercorns, Apple vinegar
Time to bookmark: Autumn

How to pickle small onions for the winter

For this preparation we will need 350-400 grams of small onions. I used the red variety, but you can use absolutely any. You can also take large onions, but before pickling they will need to be cut into several parts.

Onion

So, peel the onion and wash it in cool water.

ADVICE: To prevent your eyes from watering while peeling onions, the knife should be periodically wetted under running cold water.

Peeling onions

Beet. You will need 50 grams. I have a very small beetroot. We cut it into long bars no more than 6-7 millimeters thick.

Cutting beets

Let's make the marinade. In a saucepan put 2 teaspoons of salt, 2 tablespoons of sugar and 7 black peppercorns (a little less is possible). Pour the contents with 400 milliliters of water and boil.

Spices for marinade

Place the beets into the boiling marinade and wait for the next boil.

Add beets to the marinade

Now add the onion. Cook the onion in the marinade for exactly 5 minutes.As a result, the bulbs will become translucent.

Cooking onions

While the onions are cooking, sterilize jar. This volume of onion is enough for a 750 milliliter jar.

Place the blanched onions into a clean jar and place the beets on top. Add vinegar directly to the jar. I used apple cider vinegar 6% - 2 tablespoons.

Add vinegar