English
Deutsch
español
français
italiano
-
Newest
Champignons with cream cheese and spinach
Farfalle with red fish
Chicken and Onion Pies
Apple jam
Veal stew
Redcurrant juice
Pickled onions
Pickled onions are a great addition to shashlik or salad, and also a very tasty snack on their own. They can also be used as an addition to bruschetta or salted herring. The onion is juicy and piquant, but without the bitterness typical of this vegetable.
How to cook Pickled onions
Step 1
Cut the onion into half rings and place in a bowl.
Step 2
Pour boiling water over the onion for 3-5 minutes so that the water completely covers it.
Step 3
Drain most of the water and add sugar, salt and vinegar to the onions. Transfer the onions to a jar with a lid and leave to marinate for another 30 minutes.
Pickled onions - FAQ About Ingredients, Baking Time and Storage
Yes, apple cider vinegar works well and adds a slightly sweeter, fruitier flavor. Just ensure it has 5% acidity for proper preservation.
Stored in an airtight jar, they’ll keep for 2–3 weeks. Always use clean utensils to avoid contamination.
Absolutely! Replace sugar with a keto-friendly sweetener like erythritol, or omit it entirely for a tangier, low-carb version.
A sharp knife and uniform half-rings ensure even pickling. For quicker results, a mandoline works (use a guard for safety).
Yes! This recipe is naturally vegan, using only plant-based ingredients like vinegar, sugar, and salt.
Absolutely! Try peppercorns, mustard seeds, or red pepper flakes for extra flavor. Add them to the jar before pouring the brine.
Double or triple the ingredients, but ensure onions are fully submerged in brine. Use multiple jars if needed for even marinating.
Freezing isn’t recommended—it alters their texture. Stick to refrigeration for crisp, flavorful results.
Try them on tacos, salads, or sandwiches. Their acidity cuts through rich foods like pulled pork or grilled cheese.
Reviews: 0
0 Overall rating5
4
3
2
1
Have you already prepared this recipe? Tell what you think.