PICKLED RED ONIONS (FOR CANAPES, SALADS, BURGERS AND PILAF)

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Red onion is a very juicy, moderately vigorous, aromatic fruit that can decorate any recipe with its bright taste. It is well suited for creating dumplings, salads, sauté, marinades and barbecue. Juicy onion slices have a strong odor, so it is impossible to use it raw (before work or meeting). But there is a solution: it can be quickly pickled.
Sweet and sour pickle helps the fetus acquire a delicate, piquant taste and “dulls” its aroma, which makes it possible to use it at any time. It can also be added to salads, saute, meat, stew, burgers, sandwiches and make snacks on its basis. It is also good as an independent snack. Easy to create and budget dish with dignity will decorate even a festive table.
For such a marinade, it is recommended to use a red fruit, it has the most striking flavor. It is also advisable to use natural apple or grape vinegar. So the snack will turn out more fragrant, natural and healthy. If necessary, you can replace the classic sweetener with a few tablespoons of liquid honey or cane sugar.

Ingredients:

- 300 grams of onions;
- 120 ml of water;
- 2 tbsp. l granulated sugar;
- 1 tsp salts;
- 2 pcs. cloves and allspice;
- vinegar 6% (100 ml).

Cooking Pickled Onions:

1. Shred the red fruit with thin half rings. We spread the raw materials in a deep bowl, suitable for creating a marinade.

2. Add sweetener, sea or table salt and spices to the stewpan.

3. Pour the recommended fluid rate into the container.

4. Add natural vinegar to the container. We use acid from any fruit, the main thing is that it be of high quality. We are waiting for the infusion to begin to seethe actively.