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

  1. 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.
  2. Peel the onion and cut into two halves. Leave the root lobe for shredding convenience.
  3. 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.
  4. Squeeze or crush the onion to soften it. Then sprinkle it with salt and sugar, stir.
  5. Pour in vinegar and stir again.
  6. 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.
  7. 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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