Pickled or pickled onions for the winter - a soft and healthy snack
When fermenting or pickling vegetables, many housewives add small onions to the brine for taste. Just a little, but with onions any dish becomes tastier. Then, opening a jar of pickled cucumbers or tomatoes, we catch these onions and crunch them with pleasure. But why not ferment the onions separately? It's tasty, healthy, and not very troublesome.
The hardest part is finding the small onions and peeling them. As a rule, they are terribly difficult to clean, and you need to have a lot of patience.
Cut off the stems of the onions, peel the skins and rinse the onions in cool water.
Place the onions in a jar. Large onions can be cut crosswise from the tail side.
Boil brine in a saucepan.
- 1 liter of water;
- 2 tbsp. l. salt;
- 1 tbsp. l sugar;
- Peppercorns, bay leaf - optional.
Dissolve salt, sugar, add spices and leave the brine to infuse and cool.
Pour lukewarm brine over the onions so that the onions float in the brine. Cover the jar with a plastic lid and leave in a warm place for 3-4 days.
Then, you can close the jar of pickled onions with a tighter lid and put it in a cooler place. In another 10 days, the pickled onions will be ready.
Pickled onions do not bake your tongue, but they retain all the benefits of fresh onions. It can be served on kebabs, added to salads, or eaten simply with boiled potatoes.
Watch the video on how to prepare pickled onions for the winter:
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