Traditional onions and garlic are products without which it is impossible to imagine the culinary sphere. They are used to prepare the most diverse - classical or original - dishes, they have interesting taste qualities and, most importantly, they have extraordinary benefits.
Tastes and benefits of harvesting
Onions in most cases are used raw, but in cooking there are many variations in the preparation of this vegetable, and pickling is considered one of them. It is very easy to marinate the product, and not only is it a tasty snack, but also a valuable dish with mouth-watering sweet and sour notes.
When marinovka vegetable does not lose its valuable qualities, but loses sharpness and sharp smell. 
The usefulness of the product is due to its rich chemical composition, represented by such vitamins and minerals:
- group of vitamins B: they are involved in the synthesis of protein, normalize the work of the nervous and cardiovascular systems, strengthen the walls of blood vessels, and are responsible for the production of energy;
- Vitamin PP: improves the nervous and cardiovascular systems, maintains the skin in good condition, improves blood circulation and reduces high blood pressure;
- Vitamin K: normalizes blood sugar levels, is responsible for blood clotting, and normalizes the state of bone tissue;
- Vitamin E: normalizes cholesterol levels, reduces the risk of strokes and heart attacks, activates the flow of oxygen into the cells;
- calcium: strengthens bone tissue, contributes to the normal development of the skeleton, normalizes the state of muscle tissue;
- zinc: normalizes the reproductive system, improves the condition of the skin, nails and hair, improves immunity;
- potassium: increases endurance, normalizes acid-base balance, activates the production of enzymes;
- phosphorus: participates in the metabolic processes of the body, improves brain activity, helps the absorption of many minerals;
- iron: strengthens the immune system, prevents the development of anemia, restores strength, fights fatigue.
Pickled onions have a positive effect on the work of the digestive system, gastrointestinal tract, stimulates the production of special enzymes that allow food to digest and digest faster.
The product also has antimicrobial, anti-inflammatory and antiviral properties, which make it possible to reduce the risk of colds and actively deal with various ailments of a viral and bacterial nature.
Did you know? Scientists have found that onions contain substances that are excellent against such pathogens as cholera, dysentery and streptococcus.
Features of selection of products for the recipe
For the preparation of pickled vegetables should choose the right product. It is better to give preference to bulbs of small or medium size, which easily fit in a jar and have an attractive, aesthetic look. 
It is also necessary to pay attention to the appearance of the product: its feathers should be juicy, not dry and not yellow. The bulb itself should have a dense texture, without any rot, black spots or other damage on the surface.
Familiarize yourself with the useful properties of different types of onions: bulb, batun, slizuna, red, chives, shallots.
If the onion is very sharp, then it is recommended that the feathers be pre-drenched with boiling water, which will save it from bitterness. In that case, if bulbs of large sizes are used, they should be cut into half rings, 3-4 mm thick.
Step by step process of cooking chopped onion
Marinated onions are an excellent preparation for the winter, which can be used as a separate dish, as a side dish to meat or fish, for preparing salads and cold appetizers. To marinate it will take a little time and the availability of simple, affordable ingredients. 
Required Ingredients
To make the preparation for the winter, you should prepare the following products:
- Onions peeled (any size) - choose the number yourself;
- clean cold water (not wet);
- Apple vinegar - 1-2 tbsp. l .;
- special seasoning for pickled onions - to taste;
- salt, pepper, sugar - to taste.
Step-by-step recipe with photos
The technique of preparation of the product is quite simple and is based on the following algorithm:
- Cut the onion into half rings, a few millimeters thick, fold into a glass bowl, to the very top.
- Top with special seasoning or make it yourself from sugar, salt and vinegar. The proportion of spices should be such that no ingredient interrupts the other.
- Pour into a jar of apple cider vinegar.
- Fill the container with cold water so that it completely covers the onion.
- Pre-try the marinade, if not enough acid - add a little more vinegar to taste. Mix the ingredients well in the marinade.
- When the onions have settled a little, add another product to the top of the jar, mix gently with a fork.
- Taste the preparation, add salt and pepper, if necessary. Capacity to close the plastic or metal lid, put in the refrigerator.
Important! Marinade should be moderately sweet, both sour and salty, without the predominance of any of the flavors.With this method, pickled vegetables are ready after a few hours. It is stored in the refrigerator for up to seven days. For longer storage, pour onions with a small amount of vegetable oil. Pickled garlic is prepared similarly.
Video: Pickled Onion Recipe
We advise you to get acquainted with the recipes for harvesting onion and spring onions for the winter.
Other methods of pickling onions for the winter
When it comes to preparations for the winter, you should pay attention to a few very simple, easy and inexpensive recipes.
In the usual marinade
For the preparation of onions in the classic recipe in the usual marinade will need:
- onion sets - 1 kg;
- clear water - 2 l;
- Vinegar table or alcohol 9% - 250 ml;
- Black and fragrant peas - 6 pcs .;
- bay leaf - 1-2 pcs .;
- salt - 0.2 kg.
Cooking Method:
- Peel the onions, rinse and put in a saucepan or pan.
Did you know? According to this recipe, onions turn out to be sourish, so for those who like a milder taste, it is better to use another recipe, for example, in a weakly acid marinade.
- Prepare the marinade from 1 liter of water and 0.2 kg of salt, pour over the vegetables and set aside for one day.
- In glass containers (for a given volume of food you need 2 cans per 0.5 liter), spread out the spices: pepper, bay leaf.
- Prepare the marinade from 1 liter of water and 250 ml of vinegar, boil it.
- Fold the onions in a container, pour hot marinade.
We recommend that you familiarize yourself with the recipes for harvesting tomatoes, zucchini, squash, pepper, red cabbage, cauliflower, broccoli, green peas, rhubarb, green beans, garlic, cilantro, parsnip, hawthorn, physalis, and viburnum.
- Banks sterilized for 5 minutes, roll metal lids.
In the subacute marinade
This recipe is suitable for those who prefer the classic taste of vegetables. To make it you need to take:
- small onions - 1.5 kg;
- clean water - 1 l;
- apple vinegar - 200 ml;
- salt and sugar - 50 g each.
Marinating technique:
- Peel the vegetables, rinse, boil for 5 minutes in plain water, drain in a colander to drain the water.
- In 3 cans of 0.5 liters to shift the vegetables.
- Make a marinade: Add 200 ml of apple cider vinegar, 50 g of salt and sugar in 1 liter of water. Give the marinade to boil, pour them onions.
- Sterilize the jars with the product for 10 minutes. Roll up the covers.
- Turn the container upside down, wrap with a towel or veil.
In a spicy marinade
For lovers of savory dishes, the following recipe is perfect, for which you will need:
- small onions - 1.5 kg;
- clear water - 2 l;
- vinegar - 0.5 liters;
- sugar - 40 g;
- salt - 80 g;
- bay leaf - 6 pcs .;
- powdered cinnamon - 5 g;
- hot red pepper powder - 2 g;
- carnation - 6 pcs .;
- Badian - 3 pcs.
You will probably be interested in reading about how to make grape and apple vinegar.To cook a savory billet for the winter, you need:
- Peel, wash vegetables, cut off the root and tip.
- Soak the product in hot marinade: mix 1 l of water with 40 g of salt.
- In a glass, clean, sterilized jars folded spices: star anise, bay leaf and cloves.
- Prepare another marinade: add 2 tbsp to 1 l of water. l salt and sugar, cinnamon and pepper. After boiling pour 500 ml of vinegar.
- Onions put in jars, pour marinade, close the lids.
- Put the jars upside down, wrap, after cooling down, fold into a dark, dry place.
In orange juice
Connoisseurs of unusual tastes will surely enjoy the recipe with orange juice. For it you need to take:
- onion sets - 1 kg;
- clear water - 1.25 l;
- apple cider vinegar - 500 ml;
- fresh orange juice - 250 ml;
- salt - 50 g
To make the workpiece, you should:
- Peel, wash the onion, pour it with 1 liter of hot water mixed with 50 g of salt and leave for 6 hours.
- Make a marinade: add 250 ml of orange juice, 500 ml of vinegar to 250 ml of water.
- Vegetables shift to marinade and blanch for 5 minutes.
- Put the product in sterilized jars, pour marinade, roll up the lids.
- Turn the container upside down wrap. After cooling to shift to a dry, dark, cool place.
Onions in orange juice goes well with meat dishes.
In beet juice
You can get not only a delicious preparation, but also aesthetically attractive, using the following recipe.
For him to cook:
- small onion - 2 kg;
- beets - 1 kg;
- pure water - 1 l;
- sugar - 120 g;
- salt - 20 g;
- citric acid - 10 g
Cooking technology:
- Grate beets and leave for 30 minutes to make the juice stand out.
- Onion peel, wash, cut off the excess.
- Beet pour 1 liter of water, boil, strain.
- In the decoction of the beets add salt and sugar. After it boils, pour in citric acid, bring to a boil.
- Vegetables spread out in sterilized jars, pour beet marinade, roll up the lids.
- After the blanks have cooled, transfer them to a dark, dry, cool place for storage.
Storage rules
Properly cooked pickled onions can last for a long time, up to one year, if you select a suitable place for it. Pickled onions, cooked according to the first recipe, are stored exclusively in the refrigerator, for no more than seven days.
Important! Direct sunlight and a temperature of +15 ° C and higher will help ensure that the vegetable can change its color, take on a bluish tint and lose taste.
Culinary combination and serving
In cooking, pickled vegetables are widely used as a separate dish, and as an additive to various products. It goes well with poultry, fish, vegetables. It is used in soups, salads, cold appetizers. On the basis of the product is prepared aromatic, savory and unusual sauces. 
Compared with other vegetables, pickled onions are softer, juicy and tender, so it is great for appetizers, main dishes, as a side dish. It looks beautiful as a whole or half rings. Incredibly aesthetic looks marinated red onions.
When serving, it is recommended to sprinkle the product with a small amount of vegetable or olive oil. Marinated onions are a tasty, fragrant and healthy snack that will be a wonderful treat on a festive table or a savory addition to the daily diet.
In addition, it will allow to diversify familiar dishes, it can also become a wonderful therapeutic tool to strengthen the immune system, normalize the work of the gastrointestinal tract, and prevent colds.
