Onions are a valuable source of proteins, magnesium, potassium, and other beneficial vitamins and minerals. Heat treatment practically does not affect its chemical composition. Canned onions are suitable for garnishing with meat and fish. Gives salads originality and piquancy to the first dishes. Making delicious workpieces from it is very simple.
Selection and preparation of ingredients
For home canning, you need to choose the smallest onions. Ideal for marinating, onion sets. Vegetables are best harvested in season. It is desirable that the heads are the same size, without rot and visible damage.
Important! To make the husk better removed, fill the heads with cold water for about an hour.
Recipes for preparing onion pickled whole in jars
There are many options for preserving onions whole heads. This delicious appetizer will save you time on your favorite dishes. Introducing a selection of the most delicious and simple recipes for this treat.
Classic recipe
3 cans of 0.5 l. 1 h.
coarse salt
120 g
table vinegar
2-3 tbsp. l
black peas and allspice
5-7 pcs.
Nutritional value per 100 g:
- Remove the films from peeled bulbs, wash.
- Pour salt into boiling water.
- Lower the onion heads into the boiling liquid for 2-3 minutes.
- Remove the workpiece (do not pour the brine), immediately place in cool water.
- In the prepared container, put a twig of your favorite greens, one leaf of laurel and a pair of peas of each pepper.
- Lay onion tight on top.
- In the liquid, in which the bulbs were boiled, add granulated sugar and vinegar, let it boil.
- Pour the cans with boiling marinade, cover with lids, let stand for 5-7 minutes.
- Drain, boil and pour into jars.
- Twist, turn upside down, cover with a blanket.
Whole small onions can be marinated both white and red. It contains twice as much antioxidants.
Did you know? Leadership in the use of onions per capita is firmly held by Libya, where 33 kg of this vegetable are produced per citizen of the country per year.
Chives with apple cider vinegar
cans 0.7 L - 3 pcs. 40 min
black peppercorns
10 pieces.
Nutritional value per 100 g:
- Blanched the prepared onion in boiling water for 3-4 minutes.
- Take out, pour over ice water, allow to dry a little.
- Put the bulbs in the prepared container.
- Pour water into a pan, add finely chopped garlic, spicy leaves, cloves, pepper, sugar and salt.
- Let it boil.
- Add chopped dill and pour vinegar, mix, remove from heat. (Apple cider vinegar can be replaced with wine vinegar.)
- Pour hot marinade into containers with blanks.
- Tightly clog.
- Cool inverted.
- Store until winter.
Pearl Pickled Onions
0.5 liter cans - 4 pcs. 1 h. 30 min.
black peppercorns
8 pcs
Nutritional value per 100 g:
- Soak the washed washed onions in cool clean water with the addition of 2 tbsp. l salt, leave for about an hour.
- Remove from water, allow excess fluid to drain.
- In ready-made jars, put a few peas of allspice and bitter pepper, 1 clove and half a stick of cinnamon (cloves can be replaced with barberry grains. This will give originality to your workpiece).
- Arrange the bulbs in banks.
- Drop 1 bay leaf and a quarter of hot pepper.
- Boil the kettle.
- Pour the blanks with boiling water, put the lids on top, let stand while the marinade is boiling.
- Pour water into a container, send to a fire, add salt, vinegar and sugar, mix, boil, remove from heat.
- Pour water out of the cans.
- Pour them with hot marinade.
- Cork, flip on lids, cover with something warm.
- After 8-10 hours, put in storage.
Video recipe
Did you know? Onions contain more natural sugar than pears and apples.
German with chili
0.5 liter cans - 4 pcs. 1 h. 20 min.
black peppercorns
12 pcs
Nutritional value per 100 g:
Blanched peeled onions in boiling water for 1 minute.
Drain hot water, fill the heads with ice water.
Remove the top layer from the cooled onions.
In banks put 2 sheets of laurel, 3 pcs. black pepper, 4 sweet peas, half hot and 1 clove. Onion, put onion.
Boil water, pour mustard seeds, sugar and salt, cook at a low temperature until all the sugar has dissolved.
Pour vinegar, boil for 2 minutes.
Fill cans with boiling marinade. Sterilize for 5 minutes. from the moment of boiling.
Cork, turn upside down, cover with a warm blanket.
Blanched peeled onions in boiling water for 1 minute.
Drain hot water, fill the heads with ice water.
Remove the top layer from the cooled onions.
In banks put 2 sheets of laurel, 3 pcs. black pepper, 4 sweet peas, half hot and 1 clove. Onion, put onion.
Boil water, pour mustard seeds, sugar and salt, cook at a low temperature until all the sugar has dissolved.
Pour vinegar, boil for 2 minutes.
Fill cans with boiling marinade. Sterilize for 5 minutes. from the moment of boiling.
Cork, turn upside down, cover with a warm blanket.Important! Onions are pickled with orange, currant, lemon juice. It turns out very nice and tasty.
Features of storage of blanks
It is very simple to store ready-made preservation. The main condition is a cool ventilated room.
Workpieces are stored up to two years.
You can prepare whole onions for the winter in various ways. You can dry it, save it raw or make delicious homemade pickles. Try to cook these simple recipes, surprise your family with a refined and healthy dish.
