Let's prepare pickled onions for barbecue today. When it's winter outside, I really want the warmth to come as soon as possible, the season of picnics and outdoor recreation begins. And when such a time comes, pickled onions are the most excellent addition to ruddy and juicy meat.
I don't know about you, it is important for me that the food looks beautiful, so we make a combination of red and white onions, and also add fresh dill - the beauty will turn out incredible! As for the marinade itself, we give preference to vinegar. Add to it water, salt and sugar, a little pepper and a couple of pinches of coriander to brighten the taste.
Onions are perfect not only for barbecue, but also for a host of different salads and appetizers. It would be great to serve it with herring or baked chicken.
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Ingredients:
Red onion - 1 pc.
Bulb onions - 1 pc.
Vinegar - 50 ml
Water - 80 ml
Dill - 15 g
Sugar - 2 tsp
Salt, pepper - to taste
Ground coriander - a pinch
Description:
Prepare all foods. If desired, you can use one type of onion - red or white.
Peel a medium onion, rinse and dry. Then cut into the thinnest half rings.
Do the same with red onions.
Take a deep bowl, combine both types of onion slices in it. Stir with your hands. Add a serving of sugar.
Then add salt and ground pepper, for aroma - a pinch or two of coriander.
Pour vinegar into a bowl with onions.
Add some clean drinking water to the container. Stir and remove sample. If the marinade is very sour, increase the amount of water. Leave the onion alone for 15 minutes.
After a while, drain the marinade. Pour chopped fresh dill into a bowl.
The pickled onions are ready. You can fall asleep with them barbecue and so serve the guests, not forgetting about sauce and fresh vegetables.
Bon Appetit!
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