Onions for barbecue. Pickled onions in vinegar for kebabs or salad - a quick recipe

Departure for a barbecue is not just a pastime. For the Slavs, this is a whole folk fun. And although kebab is more of a dish, the very method of cooking meat goes back to primitive times. In this process, one vegetable "participates", which, as a rule, is required. Pickled barbecue onions are served with a ready-made dish. It's simple and delicious enough. Bow for a variety of ways. It all depends on the company.

What do you need

Basically, for these purposes, vinegar and water are used and salt and sugar are added. But in order for the pickled barbecue onion to succeed, the recipe for which we will now tell, the ingredients should be chosen according to your preferences. For pickling you will need:

1. Onions - 2 pcs. (or more, depending on the number of people).

2.9% vinegar - 2 tablespoons.

3. Greens - 50 gr.

4. Salt - half a teaspoon.

5. Sugar - 2 teaspoons.

6. Water - 1 glass (no more).

Process of creation

First, you should mash and peel the onion, and then cut it as you want: into cubes, half rings, rings, most importantly - not very finely. Add greens (finely chopped) to the onion. Cool the boiled water a little, add salt, sugar and vinegar to it. Then pour the resulting mixture into the onion and herbs. Cover tightly with a lid, then refrigerate. The liquid should completely cover the onion. Further, if desired: you can drain it through a colander or leave it as a sauce. Marinated onion for barbecue is ready!

Advice

Before adding greens to the onion, you can scald it with boiling water. In this way, bitterness is eliminated. To prevent the marinade from being sweet, you can replace the water and vinegar with lemon juice.

An interesting option

Here's another recipe. This is how Caucasian pickled onions are prepared for barbecue. Ingredients:

2. Onions - 0.5 kg.

3. Apple cider vinegar - 2 tablespoons.

The onions are peeled and cut as we said before. After that, he squeezes out a little with his hands to let the juice go. To it you need to add sugar (2 tablespoons), and a little (pinch) of salt. Pour all this with apple cider vinegar (sometimes simple or wine vinegar is used, you can also replace it with vegetable oil) and let stand for about 20 minutes.

Another option

Quite an interesting recipe for pickled onions using lemon and pomegranate. We need: two medium onions, 1 lemon, 1 pomegranate and a tablespoon of sugar. The onion is cut into large rings and wrung out a little by hand. Squeeze lemon juice and add sugar. Somewhere ¾ pomegranate is selected for juice. The latter is added to a mixture of lemon juice and sugar, with this we pour onions. This marinade should stand for at least an hour. Put the finished onion on a plate, and sprinkle with the remaining pomegranate seeds for beauty. This is what he is, an outlandish pickled onion for barbecue.

Advice

In the preparation of the marinade, various spices and spices are often used: peppercorns or ground, cloves, bay leaves, coriander, etc. sometimes replaced with purple. Before serving, the product is sprinkled with vegetable oil. Now you can easily surprise your guests with pickled barbecue onions.

Having prepared pickled onions for a barbecue, you will complement the meat with an appropriate accompaniment that will emphasize the taste of your favorite dish, adding piquancy and light spiciness to it. Delicious crispy onion slices can also be served with other meat and fish dishes, added to salads or served with sandwiches.

How to marinate onions for barbecue?

The right onion marinade for kebabs will ensure the preservation of the appetizing characteristic crunch and help get rid of the excess "evil spirit" of the vegetable. Having mastered the technique of executing recipes, it will not be difficult to get the desired taste of the appetizer.

1. The bulbs are peeled, cut into rings, half rings or longitudinal thin slices.
2. Slightly knead the slices with your hands to separate the plates from each other, put the mass in a suitable container and pour over the marinade.
3. A delicious onion marinade for barbecue can be laconic and consist only of salt, sugar and vinegar, or more original and multicomponent, prepared with the addition of spices, spices, herbs.
4. Hot pouring, in which the onion slices are left to cool, will speed up the marinating and maximally relieve the excess pungency.

How to quickly marinate a barbecue onion?

Next, you will learn how to quickly pickle onions in vinegar for barbecue. If desired, the onion slices can be initially poured with boiling water for a minute, then allowed to drain well. It is allowed to replace apple cider vinegar with wine or lemon juice. Equally appetizing in its own way will turn out to be pickled classically onions or salad onions.

Ingredients:

• onions - 0.5 kg;
• apple cider vinegar - 2 tbsp. spoons;
• granulated sugar - 2 tbsp. spoons;
• salt, pepper - 0.5-1 tsp or to taste.

Preparation

1. Peeled onions are chopped into thin half rings or slices.
2. Put the onion mass in a suitable bowl, add salt, pepper, granulated sugar, pour in vinegar, knead the slices with the marinade components gently with your hands until the juice separates.
3. After 15 minutes, the marinated onions for the kebab will be ready to serve.

How to pickle onions with vinegar with kebabs?

Another recipe, the execution of which will make it possible to do, is presented below. In this case, classical table vinegar (9%) is used as a component of the marinade. The amount of marinade liquid should be such that it completely covers the onion slices.

Ingredients:

• onions - 300 g;
• table vinegar - 4 tbsp. spoons;
• granulated sugar - 1 tbsp. a spoon;
• salt - 1 tbsp. a spoon without a slide;
• boiled water, cooled down - 1 glass;

Preparation

1. Peel the onions, chop the heads in half rings or thin slices, mix with chopped herbs if desired, determine the mass in a suitable pickling container or simply put in a jar.
2. Boil water, dissolve granulated sugar and salt in it, allow the mixture to cool.
3. Stir vinegar into the marinade, pour onions into it.
4. After 30 minutes, you can taste the onions marinated in barbecue vinegar.

How to pickle onions for barbecue?

Pickled onions for barbecue can be made in the traditional way, using one of the recipes suggested above, or use a more original technology and prepare a vegetable in. Unusual, incomparable taste, beautiful appearance of the resulting delicacy will surprise even experienced chefs, and will cause indescribable delight among ordinary people.

Ingredients:

• onions - 500 g;
• pomegranate juice - 0.5 l;
• salt to taste;
• greens (optional) - to taste.

Preparation

1. Peel, cut into onions, mix with herbs if desired, add some salt.
2. Squeeze the juice from the pomegranate, pour the cooked onion slices into it.
3. Onions marinated in juice for barbecue will be ready in 4 hours.

How to pickle red onion for barbecue?

No less original can be made for barbecue. In this case, red wine is used as the base component for the marinade. The drink should be of exceptionally high quality and aromatic: the taste of the finished snack will entirely depend on this. Preference should be given to dry or semi-dry varieties.

Ingredients:

• onions - 500 g;
• red wine - 250 ml;
• salt and granulated sugar to taste.

Preparation

1. Peeled and chopped onions are poured with boiling water for 5-10 minutes, after which the mass is thrown into a colander and allowed to drain well.
2. Salt the onion mass to taste, add a pinch of granulated sugar and pour the seasoned vegetable slices with wine.
3. After 4 hours, onions marinated in wine for barbecue will be ready for tasting.

Caucasian marinated onion for barbecue

Pickled onions prepared according to the Caucasian recipe will turn out to be especially spicy and aromatic. Natural dry adjika, which must be added to the onion slices along with other components of the marinade, will add characteristic flavor notes to the delicacy. After 3.5 hours, the original variation of the barbecue appetizer will be ready, which is complemented before serving with cilantro and pomegranate seeds.

Ingredients:

• onions - 500 g;
• apple cider vinegar - 120 ml;
• water - 150 ml;
• dry adjika - 50-75 g;
• salt and granulated sugar, cilantro and pomegranate seeds - to taste.

Preparation

1. Cut the peeled onion, fill it with water heated to a boil.
2. After 15 minutes, the liquid is drained and vinegar, adjika and, if desired, salt and sugar are mixed into it.
3. Pour the onion mass with a piquant marinade and leave for 3 hours.
4. Prepare pomegranate seeds and add to onions.
5. Serve onion with pomegranate to the barbecue, sprinkled with cilantro.

Onions with herbs for barbecue

One of the key components of the marinade in this case is chopped dill, which will refresh the taste of the snack, give it a special taste and aroma. If desired, you can use other greens to choose from: parsley, cilantro or basil, but in this case, the amount of additive should be reduced. The rich taste and aroma of the green mass can overpower the delicious properties of the onion.

Ingredients:

• onions - 2 pcs.;
• vinegar 9% - 4 tbsp. spoons;
• water - 250 ml;
• salt and granulated sugar - 2 tbsp each spoons;
• chopped dill - 2 tbsp. spoons.

Preparation

1. Chopped onions are mixed with dill and poured with a marinade of water, salt, sugar and vinegar.
2. After 30 minutes of marinating at room conditions, the onion with dill for the kebab will be ready.

How to make onions sweet for kebabs?

Pickled onions for kebabs, the recipe of which will be described as follows, turns out to be moderately spicy, sweet with a pleasant piquant sourness. Ground black pepper and a pinch of finely chopped greens will add a special aroma and taste to the appetizer. The degree of sweetness can be adjusted by varying the amount of granulated sugar.

Ingredients:

• onions - 300 g;
• vinegar 9% - 7 tbsp. spoons;
• water - 250 ml;
• granulated sugar - 3 tbsp. spoons;
• salt - 0.5 tbsp. spoons;
• ground black pepper and chopped greens - pinch at a time.

Preparation

1. Chopped onions are mixed with herbs and a pinch of pepper.
2. Dissolve salt and sugar in water, add vinegar and pour the mixture over the onion.
3. After 30 minutes, you can taste sweet pickled onions for barbecue.

Onion salad for barbecue

It can be served with a shish kebab in the form of a salad and served with sliced ​​tomatoes, cucumbers and herbs. Vegetables can be mixed with pickled onion slices and seasoned with oil, or simply positioned around the edges of the dish with a savory onion salad in the center.

Summer, outdoor recreation, barbecue and awesome snack: the most delicious pickled onion for barbecue. Real gourmets know: barbecue without pickled onions is a waste of money. Delicious pickled onions are the best addition to kebabs, so I highly recommend this recipe. The delicate crispy onion disappears very quickly (sometimes faster than a shish kebab), it turns out to be incredibly juicy, tasty, goes well with meat fried over charcoal. And onions marinated with sugar and vinegar can be added to salads, served with herring - and just eat with bread.

Ingredients:

• 400 grams of onions;
• one heaped tablespoon of sugar;
• salt to taste;
• 3 tablespoons 9% vinegar;
• 0.5 teaspoon of hot paprika;
• 0.3 teaspoon ground black pepper.

The most delicious pickled onion for barbecue. Step by step recipe

1. Peel the onions, cut them into rings, about 5 millimeters thick.
2. We put the onion in a deep bowl, add sugar, 9% table vinegar, paprika and black pepper (according to the recipe).
3. Salt to taste (I put very little salt). Mix everything well with a spoon.
4. After a couple of minutes, the onion is ready. But you can marinate it in advance.
5. Before serving, finely chopped dill can be added for flavor if desired.

And we will prepare a barbecue so that there is something to serve onion with.

• Finely chop two large heads of onions, transfer them to a deep saucepan and carefully wrinkle them with our hands until they let out the juice.
• Cut two kilograms of pork neck tenderloin into large enough pieces (this way the kebab will be more juicy). Put in a saucepan with onions, mix thoroughly.
• Add salt, at the rate of one heaped teaspoon of salt per kilogram of meat. That is, for a given amount of meat, you will need two teaspoons with a slide of salt.
• Add hot chili powder: a quarter teaspoon.
• Mix 100 milliliters of water with the same amount of white table wine. Fill the meat with this mixture and mix.
• 30-40 basil leaves are not very finely chopped, we send them to the meat. Stir again, cover and leave to marinate: for at least two hours (the longer, the better).
• Fry the finished meat on a wire rack, do not lay out the onion, it will burn. Turn the wire rack over from time to time while frying the meat.
• You can also cook on skewers: do whatever you like best.

Sprinkle juicy, aromatic meat with pickled onions and serve with fresh vegetables and your favorite sauce. You can look at recipes of sauces for meat on our website "Very tasty".

A delicious meat kebab cannot do without a savory appetizer in the form of pickled onions. There are many variations of its preparation with the addition of various additives and spices. Consider the popular recipes for marinated onions for barbecue.

Pickled onions for barbecue: a classic of the genre

• table vinegar 9% - 80 ml.
• table salt - 15 gr.
• onion - 3 pcs.
• purified water - 230 ml.
• granulated sugar - 65 gr.

1. Select medium sized bulbs, visually inspect for external damage. Next, remove the husk, rinse the product with running water. Chop the onion into thin rings.
2. Place the food in a suitable bowl, in parallel send the saucepan to the stove. Add purified water, salt and granulated sugar to it.
3. Turn on the hotplate, bring the ingredients to a boil. With the appearance of the first bubbles, you need to pour in vinegar and turn off the stove.
4. Stir the ingredients, then pour the chopped onion with the prepared marinade. Cover the container with the product with a lid or a suitable plate.
5. The aging time of pickled onions depends on personal time and preferences. Allow the product to infuse from 1 hour to a day. After that, discard the vegetable in a colander, use it.

Pickled onions for kebabs: dry method

• apple cider vinegar - 50 ml.
• onions - 3 heads
• salt to taste
• sugar - 20 gr.

1. Peel the onion, chop as usual. Squeeze the food lightly and place in a suitable container.
2. Sprinkle vinegar on the onion, add salt and granulated sugar. Stir the ingredients thoroughly, wait 20 minutes. Pickled onions are ready to eat.

Red pickled onions

• onion "Red Baron" - 3 pcs.
• olive oil - 110 ml.
• oregano - 15 gr.
• vinegar 6% - 80 ml.

1. Remove the husk from the onion, rinse the product with running water. The vegetable should be chopped into rings and sent in an airtight bag.
2. Next, add oil, oregano and vinegar to it. Zip the bag, shake it thoroughly. Wait about 1.5 hours, serve on fresh lettuce leaves.

Onions marinated with lemon juice

• onions - 4 pcs.
• spices to taste
• table salt - 30 gr.
• sunflower oil - 60 ml.
• lemon - 1 pc.

1. Peel the onions in the usual way, chop into half rings. Transfer the product to a deep bowl.
2. Add spices and oil, sprinkle with freshly squeezed lemon juice. Wait at least 1 hour, consume.

Small onions in sugar marinade

• chopped pepper - 5 gr.
• cane sugar - 140 gr.
• mustard in French - 15 gr.
• small onions - 650 gr.
• bay leaves - in fact
• table salt - 75 gr.
• ground cloves - 7 gr.
• filtered water - 2 liters.
• apple cider vinegar - 1.8 liters.
• chili pepper - in fact

1. Go through the bulbs, get rid of the husks. Next, start preparing the brine. Combine filtered water and salt. Stir the liquid until the crystals are completely dissolved. Pour the onions with brine, leave the product overnight.
2. With the onset of the next day, discard the bulbs in a colander, proceed to sterilize glass jars. Choose the volume of the container at your discretion. Combine vinegar, pepper, spices and sugar in a separate container.
3. Pack the onions in glass jars, add some cloves, bay leaves, chili peppers to each. Pour in the prepared marinade, not reaching the brim 1 cm. Tightly tighten the lids, send to the refrigerator.
4. The above method is not fast. The infusion period is 3-4 weeks. Only after a given period of time can pickled onions be consumed. In the end, you will be happy with the result.

Red onions in a spicy marinade

• onions - 5 pcs.
• vinegar 6% - 500 ml.
• cloves - 2 buds
• bay leaves - 6 pcs.
• peas - 7 pcs.
• vegetable oil - 40 gr.
• sugar - 35 gr.
• salt - 20 gr.

1. Take a suitable saucepan and add vinegar, sugar and salt to it. Send the container to the stove, bring the liquid to a boil. Reduce heat to low, simmer for 3-4 minutes.
2. Peel the onions, chop into small rings. Place the product in a heat-resistant bowl, pour in the hot marinade. After 1 hour, the product will be ready. Before use, the onion must be thrown in a colander.

Quick pickled onions

• table vinegar - 25 ml.
• onions - 4 pcs.
• rock salt - 12 gr.

1. Remove the husks from the bulbs, rinse the product under the tap. Chop the vegetable into small rings. Place the onion in a deep bowl, add salt and vinegar.
2. Close the container with a tight lid, shake the contents of the container well. Wait 40-60 minutes, use as directed.

Pickled onions in beet juice

• beets - 1 fruit
• wine vinegar - 110 ml.
• edible salt - 25 gr.
• onions - 4 pcs.
• pepper mixture - 8 gr.

1. Peel and rinse the onions, chop into thin rings. Do similar manipulations with the beets, cut the root vegetable into small strips.
2. Mix the onions and beets, prepare the marinade in a separate container. Mix wine vinegar with water in a 1: 1 ratio. Add salt and pepper mixture.
3. Fill the vegetables with the composition, send the container with the contents to a cool, dark place. The exposure time varies within 20-24 hours.

Pickled onions in oil

• onions - 5 pcs.
• fresh herbs - 40 gr.
• various spices to taste
• lemon - 1 pc.
• olive oil - 70 ml.
• salt to taste

1. Peel the bulbs in the usual way. Cut the vegetable into rings. Add spices to taste, add salt if necessary.
2. Add finely chopped herbs and oil to the total mass. Sprinkle freshly squeezed lemon juice on the onion. Marinate the product for at least 1 hour.

Onions in a spicy marinade

• 6% vinegar - 40 gr.
• sumac (seasoning) - 15 gr.
• onions - 3 pcs.
• ground red pepper - 3 gr.
• chopped bell peppers - 4 gr.
• greens - 35 gr.

1. Find suitable onions, peel and chop in the usual way into rings. Add some salt and squeeze the vegetable.
2. Send the onion into a glass container, add spices to taste, pour in the vinegar. Chop greens, add to the general container. The marinating time is 40 minutes.

Wine marinade for onions

• filtered water - 450 ml.
• onions - 4-5 pcs.
• white wine - 500 ml.
• table salt - 10 gr.
• ground pepper - 5 gr.
• granulated sugar - 20 gr.

1. Cut the onion in the classic way, chop into thin rings. Use a deep cup, place the shredded product in it. Pour boiling water into the container, wait 6-8 minutes.
2. After the time has elapsed, discard the onion in a colander, place the product in a clean container, add pepper, salt and granulated sugar to the vegetable. At the end of the procedure, pour in the wine, mix the ingredients. The holding time is 3 hours.

Pickled onions with herbs

• boiled water - 220 ml.
• onions - 2 pcs.
• vinegar 9% - 65 ml.
• granulated sugar - 25 gr.
• table salt - 7 gr.
• greens - 45 gr.

1. Peel the onions and rinse. Chop the vegetable into half rings, send to the cup. Chop greens and add to a shared bowl.
2. Warm up the water to 50 degrees, add the remaining ingredients to it. Pour the resulting composition into the onion. The vegetable should be marinated at room temperature for about 3 hours.
3. After that, fold the pickled onions into a fine sieve, leave in a clean container until use.

Onions in pomegranate marinade

• onions - 4 pcs.
• pomegranate juice - 450 ml.

1. Peel the vegetable, chop into rings. Send the product in a suitable container, pour in the pomegranate juice.
2. Place the bowl in the refrigerator, wait 4 hours. After that, serve the onion with the kebab.

Caucasian pickled onions

• granulated sugar - 50 gr.
• onions - 4 pcs.
• salt to taste
• apple cider vinegar - 55 ml.

1. Peel the onions, rinse and cut into half rings. Squeeze the vegetable lightly to extract the juice. Then add sugar and table salt.
2. Pour apple cider vinegar into a common container. Leave the product to marinate for half an hour. After a predetermined time, the onion is ready for use.

Pickled onions with adjika

• drinking water - 150 ml.
• onions - 3 pcs.
• vinegar 6% - 120 ml.
• dry adjika - 75 gr.

1. Peel the onion in the usual way, chopping is optional. Beat the vegetable slightly with a kitchen hammer. Send water to the stove, wait for the bubbles to appear.
2. Pour hot liquid over the onion and wait 15 minutes. Strain the water into a separate container. Stir adjika and vinegar to the broth. Pour liquid back to onion, wait 3 hours.

It's easy to prepare pickled onions in a variety of ways if you follow the practical advice. Vary the amount of ingredients and find the perfect recipe for you. Serve pickled onions with cooked kebabs or as a single snack.

Video: how to pickle onions for barbecue and pilaf

Let's prepare the following ingredients:

1. onions (6-8 pcs.);
2. sugar;
3. salt;
4. vinegar 9%;
5. bottled water (boiled).

In this case, we will prepare 1 liter of marinade at the rate of marinating 6-8 medium-sized onions. You will determine the amount of onion yourself. The main condition is that all the onions must be completely in the marinade, as in the photo.

Preparation:

Peel the onion and cut into lamellar rings. We separate the rings so that each ring is separate from each other. At the same time, so that tears do not flow, work with a wet knife, periodically moistening it in water. Simultaneously heat the kettle with water to a boil.

When the rings are ready, put them in a colander and pour boiling water over the sink. After that, immediately pour it over with cold tap water and leave it in a colander for a water drain for a while. This procedure removes bitterness from the onion and makes it crispy. The onions are now ready for pickling.

Next, we prepare the marinade. Pour 1 liter of clean water (bottled or boiled) into glassware. Such water is needed so that there is no reaction during the interaction of untreated chlorinated water and vinegar and, as a result, an unpleasant taste of the product. Add 1 tablespoon with a lump of sugar to the water, 1 teaspoon with a small lump of salt. Stir until sugar and salt dissolve.

After that, add 10 tablespoons of 9% vinegar to the solution, better than apple cider, but, in the absence of such, you can also alcohol. Mix thoroughly and get the marinade.

Note: vinegar is added to the water at the rate of 1 tablespoon of vinegar per 100 ml of water.

Well, now everything is ready, it remains to marinate. We do the following: put the onion in a glass or porcelain dish (a two-liter jar can be used) and fill it with marinade so that everything is in the marinade. Close the dishes with a lid and put them in a dark place (you can use a refrigerator). We marinate for at least 3 hours, preferably 4-5. After this time, the product will be ready for use.

By the way, pickled onions are an excellent appetizer not only for barbecue, they are well suited for baked meat, barbecue sausages, steak, etc. For those who love greens, you can add sprigs of parsley, celery, etc. to the finished product. appetite!