Usuba
Pickled Onions for Winter Preservation
Crispy pickled onions with spices — a versatile appetizer for meat and fish dishes. The onions are blanched, then placed in jars and covered with a fragrant marinade with spices. Stored in a cool place.
- Total
- 60 min
- Standard serving
- 717.5 g
Ingredients
Total 7
Instructions
- 1
Step 1
Prepare all ingredients for the preparation.
- 2
Step 2
Select and rinse the onions.
- 3
Step 3
Blanch the onions in boiling salted water (1 tsp salt): small onions — 2 minutes, large onions — 3 minutes.
- 4
Step 4
Cool the onion with cold water.
- 5
Step 5
Peel the onion and trim the root end with a knife.
- 6
Step 6
As you prepare the onion, transfer it to salted water.
- 7
Step 7
Sterilize the jars and lids.
- 8
Step 8
Prepare the marinade: bring 1 liter of water to a boil, add 2 tbsp of salt, 2.5 tbsp of sugar, 4 clove buds and a pinch of cinnamon.
- 9
Step 9
Boil the marinade for 1–2 minutes.
- 10
Step 10
Pour 300 ml of vinegar into the marinade and stir.
- 11
Step 11
Place the onions in sterilized jars.
- 12
Step 12
Pour the hot marinade over the onions.
- 13
Step 13
Pasteurize the jars: for 0.5 L — 8 minutes, for 1 L — 10–12 minutes.
- 14
Step 14
Seal the jars and let them cool completely.
- 15
Step 15
Place the jars in a cool place for storage.
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