Pickled onions for barbecue

Salad 14 Last Update: May 09, 2022 Created: May 09, 2022 0 0 0
Pickled onions for barbecue
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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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.

Ingredients

Directions

  1. Peel the onion and cut into two halves. For ease of chopping, leave the root lobe.
  2. Chop the onion into thin half rings, holding half of the head by the root lobe.
  3. Place the prepared onion in the bowl in which it will be marinated. It is very convenient to use airtight plastic containers.
  4. Squeeze or crush the onion to soften it. Then sprinkle it with salt and sugar, mix.
  5. Pour in the vinegar and stir again.
  6. After about five minutes, the onion will begin to secrete its own juice and you need to periodically mix the mass 2-3 times. When using an airtight container, everything is easier - turn the closed container over several times.
  7. After 15-20 minutes, pickled onions will be ready to eat.
  8. 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 compound snacks (sandwiches, snacks in pita bread, etc.).

Pickled onions for barbecue



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

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.

Ingredients

Directions

  1. Peel the onion and cut into two halves. For ease of chopping, leave the root lobe.
  2. Chop the onion into thin half rings, holding half of the head by the root lobe.
  3. Place the prepared onion in the bowl in which it will be marinated. It is very convenient to use airtight plastic containers.
  4. Squeeze or crush the onion to soften it. Then sprinkle it with salt and sugar, mix.
  5. Pour in the vinegar and stir again.
  6. After about five minutes, the onion will begin to secrete its own juice and you need to periodically mix the mass 2-3 times. When using an airtight container, everything is easier - turn the closed container over several times.
  7. After 15-20 minutes, pickled onions will be ready to eat.
  8. 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 compound snacks (sandwiches, snacks in pita bread, etc.).

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