Onions for Winter without Sterilization
A simple yet delicious winter preparation! Onions for Winter without Sterilization is crunchy, flavorful, and pairs perfectly with various dishes. This easy-to-make recipe doesn’t require sterilization, making it quick and convenient.
Updated : 12 June, 2025
Easy
About 45 min.
Ingredients
500 grams
Onion
400 milliliters
Water
2 teaspoon
Salt
2 tablespoon
Sugar
4 tablespoon
Vinegar
2
Laurel leaf
to taste
Peppercorns
1 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose the onions. You can use red salad onions, regular yellow onions, or shallots. If using large onions, cut them into thick wedges or rings. Small onions can be marinated whole. Sterilize the jars and lids in advance.
Step 2
Peel and rinse the onions.
Step 3
Prepare the marinade. Pour water and vegetable oil into a saucepan. Add bay leaves and a few black or allspice peppercorns. Add salt and sugar. For 500g (1.1 lb) of onions, use two 300ml (10 oz) jars and 400ml (1.7 cups) of water. Bring to a boil.
Step 4
Add the onions to the boiling marinade. Stir well. Once it comes back to a boil, let it simmer for 3 minutes. One minute before the end, add vinegar.
Step 5
Fill the sterilized jars with onions.
Step 6
Pour the boiling marinade over the onions. Fill the jars to the top. You might have 30-50ml (1-1.7 oz) of leftover marinade, but the brine ratio is calculated for 500-600g (1.1-1.3 lb) of onions per 400ml (1.7 cups) of water.
Step 7
Seal the jars. Use sterilized lids to close them tightly. Turn the jars upside down and wrap them in a warm towel or blanket.
Step 8
Let the jars cool completely. Once cooled, store them in a cool place for long-term preservation.
Step 9
Serve the pickled onions. They are a great addition to meat dishes or salads.