Instead of using raw onions in salads, try marinating them with this recipe. It’s incredibly tasty, quick, and straightforward.
In my family, not everyone is a fan of raw onions, but some salads are incomplete without them. Some people use onions scalded in vinegar or simply blanched. Instead, I suggest trying marinated onions using this recipe. They are very delicious, quick to prepare, and require no canning or long waiting times. Everyone loves these marinated onions, and they are perfect not only in salads but also as a standalone side dish. They pair exceptionally well with grilled meat, and you can prepare them quickly while the meat is cooking.
- Several small onions
- Water – 250 grams (1 cup)
- 9% vinegar – 65-70 grams (1/4 cup)
- Sugar – 50 grams (3 tablespoons, leveled)
- Salt – 1/2 tablespoon
- Slice the onions into rings or half-rings and place them in a small jar. Mix the water, sugar, and salt, bring it to a boil, and then add the vinegar. Once it starts boiling again, pour the marinade over the onions.
- Seal the jar with a lid. When the jar cools (about 1-1.5 hours), the onions are ready to use. Store the marinated onions in the refrigerator. They taste even better when chilled.
- Before adding the onions to a salad, drain and chop them. You can also use this marinade to quickly marinate other chopped vegetables, adding spices, herbs, and peppers as desired (you don’t need to put them in the onions).
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