Now you do not need to specifically marinate onions, it can be made in advance - in banks. Summer harvesting of onions so relevant at any time of the year.
Pickled onions goes well, as a self-starter, the addition to salads, or even a herring sandwich.
Ingredients:
1 kg of small onions
0.5 l of water
1 tbsp. l. salt without slides
Article 1.5. l. Sahara
70 ml of vinegar 9%
1 small pod of hot peppers
1 h. l. black peppercorns
3 umbrella dill
3-4 pieces. leafs
Preparation:
1. Small bow bust. The smaller bulbs, more delicious pickled onions work.
2. Peel onions from the husk, cut off the tip of the two.
3. Boil 5 liters of water.
4. Dipped in boiling water and blanch the onions are exactly 3 minutes.
No more than to bow turned crispy and not boiled.
5. Immediately control bulblets skimmer and dipped in a container of very cold water (it is possible even with the addition of ice).
Such contrast water therapy will also help keep the crunchy onions.
6. Prepare the marinade. To do this, pour into a small saucepan half a liter of water, add vinegar, sugar and salt.
Also dill umbrellas, black pepper, bay leaf, pepper pod, which can be cut into pieces.
7. Put the saucepan on the fire, to bring the marinade to a boil and cook for 1-2 minutes, the crystals of salt and sugar had dissolved completely.
8. To spread out the cooled onions into clean sterilized jars and pour the hot marinade.
9. Dill and bay leaf from the marinade, as well as pieces of pepper spread on banks. Jar is best to use a small amount - up to 0.5 liters.
10. Cover jars with lids and sterilized boiled in a saucepan of hot water is not more than 5 minutes after boiling.
11. Tighten screw cap jars and turn upside down until cool.
Then clean in place of permanent storage. It can be stored in a room at room temperature.
Harvested in this way the small pickled onions for the winter can be stored for very long, delighting you with his wonderful mouth-watering taste.
Good luck with your preparations, delicious winter and bon appetit!
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