Pickled onions for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the billet. Such a preparation can be done throughout the year, having fresh onions at hand. But it is better, of course, to do conservation during the harvest season, when all the vegetables are juicy, tasty and rich in useful substances.

2. Step 2:

   

   Immediately you need to prepare the jars for the workpiece. It is better to use small cans, so that after opening the workpiece is not stored for a long time, immediately eat it. I wash the cans with soda and sterilize them in a water bath, in an oven or in a microwave oven. One of the convenient ways in the oven, so you can quickly sterilize a large number of cans. For liter cans, 15 minutes is enough at a temperature of 150 degrees. The lids are washed and boiled, dried.

3. Step 3:

   

   If the onions are small, and the jars can hold the whole bulbs, then the onion can be pickled whole. But if the bulbs are large and the jars are small, then the bulbs can be cut into pieces or rings, feathers, whichever you like. For contrast, you can take white and red onions.

4. Step 4:

   

   Peel the onion, cut into quarters or otherwise.

6. Step 5:

   

   We put it tightly in sterile jars, put peppers, cloves and bay leaf, if desired, any other spices. Pour boiling water as much as it enters the jars (I usually boil with a reserve, for such an amount of onions about 1.5 liters), cover with lids and leave for 10 minutes.

7. Step 6:

   

   Then drain the water into a saucepan, add salt, sugar. Bring the water to a boil. Pour in the vinegar, keep on fire for a couple more minutes, turn off the fire.

8. Step 7:

   

   Marinade immediately pour onions in jars so that it completely covers the onion and reaches the shoulders of the jars. We roll up the jars with lids, let them cool down covered with a warm blanket at room temperature and put them away for storage in a cool pantry. Bon appetit!