Are pickled onions healthy?
Pickling onions in vinegar: delicious recipes!
Last update: February 18, 2019
How about Pickling onions in vinegar?
Onions are healthy and have found a permanent place in the treatment of earaches or coughs in naturopathy, for example. We mostly use them for cooking or for salads.
But you can also pickle them in a very tasty sour way to make tasty side dishes or nice gifts from the kitchen.
Soak the onions in vinegar
Which onions are suitable?
Basically all onions are suitable to be refined by pickling them with acid. It depends on your personal taste and of course on the size of the container in which you put the Onions in vinegar want to insert.
A large rum pot or earthenware pot is ideal for pickling large onions, while jam jars are perfect for storing small pearl onions.
Make sure that the onions do not have any rotten spots and that you cannot find any mold anywhere. They should be as fresh as possible and clean with no soil attached.
Peel the onions carefully and remove the outermost layer if necessary, in order to insert the really flawless quality. Even one damaged onion can ruin a whole glass!
Which vinegar is suitable?
The higher quality the vinegar, the tastier the end result. Note that some types of vinegar are colored brown with caramel and that cheap vinegar is better for cleaning the bathroom and kitchen than for enjoyable consumption.
Naturally cloudy vinegar contains a particularly large number of natural flavors and if you buy organically grown vinegar, then you can be sure not to put any harmful substances into the glass if you want to pickle onions in vinegar.
Do not use any other type of vinegar than the one specified in the recipe, because the aroma of the vinegar can, among other things, have a major impact on the taste of the end product! The better the ingredients, the better the finished product!
This specialty goes well with winter dishes with meat or game and also with vegetable stew with potatoes and other "winter vegetables". Balsamic onions are also very popular as antipasti. You need:
- 750g onions (the smaller the better)
- 400ml balsamic vinegar (dark, not white)
- 250g sugar
- 2 teaspoons of salt
- 1 tbsp black peppercorns (whole!)
- 1 - 2 chili peppers (red or green)
- Mustard seeds, allspice and coriander seeds to taste
- 250ml water
First peel the onions and simmer with all the other ingredients except the chillies in a saucepan for about five minutes.
Remove the onions from the cooking stock and pour them into prepared preserving jars (or other suitable containers).
Then add the chilli peppers to the onions.
Bring the liquid to the boil again and pour over the onions into the glasses with a ladle. Fill to the brim with boiling liquid, close tightly and let cool upside down.
Let it steep for at least a week before opening the first glass to enjoy!
Onions in red wine with red wine vinegar
This treat goes well with cheese and grilled dishes, but also with game dishes and vegetable specialties. The garlic cloves in it also taste delicious! You need:
- 1.5kg small onions
- 15 cloves of garlic
- 700ml dry red wine
- 250ml red wine vinegar
- 200g sugar
- 3-4 bay leaves
- 1 sprig of rosemary
Again, pay attention to the quality of red wine vinegar and red wineto get a particularly tasty end product!
Peel onions and garlic and let the sugar caramelize lightly in a large saucepan. When the sugar has melted light brown, add the onions and garlic, turn everything briefly in the hot caramel and then deglaze with vinegar and wine.
Add the spices and let everything simmer slowly for about half an hour. The onions should be cooked soft but still retain their shape.
Then fill the onions, cloves of garlic and red wine-vinegar stock while still boiling hot in the prepared jars and close them immediately.
Let cool on the head and let it steep for a few more days.
White pickled onions: basic recipe
A quick recipe conjures up a quick side dish for many dishes! Only a few ingredients quickly turn onions into a souvenir from the kitchen. You need:
- 2 onions
- 250ml vinegar
- 250ml water
- 4 teaspoons of sugar
- 1 teaspoon salt
Cut the onion into rings about 5mm thick and layer these in a mason jar or several jam jars.
Boil the vinegar, water, sugar and salt together and pour the boiling stock over the onions.
Make sure the onions are completely covered and the glass is full to the brim. Let it steep for at least a day.
Depending on your creativity and personal taste, you can modify this basic recipe by adding spices and herbs:Laurels, bay leaves, peppercorns, mustard seeds, sprigs of thyme or rosemary, fresh parsley, ...You might be interested in ...
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