Pickled onions are the best addition to meat. Cooking is simple, tasty and fun
Onions can be pickled in different ways: just to lose their pungency, to become soft, as if slightly cooked, to add additional taste and aroma, or to leave it natural. Now we will marinate the onion so that its elasticity and “crispiness” remain, but the sharpness and bitterness go away.
Necessary:
- - onion - one small onion,
- - vinegar 6% – 35 grams,
- - water – 150 milliliters,
- - salt – 0.5 teaspoon,
- - dill – 3-4 small branches,
- - sugar - a teaspoon.
Preparing pickled onions
Take an onion. Cut into half rings.
Place in a deep bowl. Fill with vinegar and cold, maybe even ice, water. Add salt and sugar. Stir and leave for 6 minutes.
You will see how the onion half rings become fresher and more elastic. We cut the dill.
We cut the whole thing, including the stems. In this case, we cut the stem very finely, and the branches themselves are slightly larger. Place the onion in a colander and let the water drain.
Place back into the bowl, add dill and stir.Taste and add salt if necessary. A couple of minutes and the pickled onions are ready.
Bon appetit.
