Pickled Onions for Barbecue
by Editorial Staff
The recipe for pickling onions in a quick and dry way, i.e. the onion is ready to serve in just 15 minutes, and no water-based marinade is needed to prepare it.
Cook: 20 mins
Servings: 4
Ingredients
- Onions – 500 g (4-5 pieces of medium size)
- Fruit vinegar 6% – 1-2 tablespoons
- Sugar – 1.5-2 tablespoon.
- Salt – 0.5 teaspoon
Directions
- Any onion (yellow, red, white) is suitable for pickling, but preferably not bitter. Prefer large bulbs.
Use fruit vinegar (apple, grape, wine, etc.), purchased or homemade. - Peel the onion and cut into two halves. Leave the root lobe for shredding convenience.
- Chop the onion into thin half rings, holding half of the head by the root lobe.
Place the prepared onion in a bowl to marinate. It is very convenient to use sealed plastic containers. - Squeeze or crush the onion to soften it. Then sprinkle it with salt and sugar, stir.
- Pour in vinegar and stir again.
- After about five minutes, the onion will begin to secrete its own juice and you need to stir the mass periodically 2-3 times. When using a sealed container, it’s easier to turn the closed container over several times.
After 15-20 minutes, the pickled onions will be ready to eat.
- Such pickled onions are a wonderful appetizer for meat kebabs, especially for fatty ones. Also, pickled onions can be an ingredient for salads and any composite snacks (sandwiches, pita bread, etc.).
Enjoy your meal!
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