A quick recipe for pickled tsibula. Tsibul marinated with otstom. Simple and quick way to marinate

Why is such good tsibul marinated in otti, not with its fresh crispness but with its distinct relish without any bitterness? This kind of tsibulka will become a wonderful appetizer before or before the assortment. You can add it to salads and not be afraid that the smell will become too bitter or baking. Marinated tsibula, according to the recipe, can also be sweetened, which only enhances its natural taste. Tsibulya - it’s not always bitter and sweet, Tsybulya - it’s even more delicious.

For this purpose, such cybul can be preserved for the winter in jars and sold for consumption. And you can make it in a short time and serve it on the Holy Day table as an appetizer or season hot meat with herbs. Do not soak the pickled tsibula.

Another good thing is the power of pickled fish, which makes it look fresher than the fresh one, because it loses most of its bitterness. It is also so important for active people that they do not love the fish for its taste and bitterness. Such a kind cibulka is much more accepting of kebabs in nature.

If you add a variety of seasonings to the pickled fish, it will make a delicious appetizer. Next, we’ll look at the simplest recipes for pickled tsibula, which are suitable for any purpose and for any relish.

Tsibul marinated in otti for barbecue and salads per hour

This recipe is suitable if you have enough time to marinate the yogurt in the refrigerator. Within a year, the cibul will marinate well and become soft, but at the same time it will not stop crunching.

To prepare tsibula you will need:

• cibul ripchasta chervona or white - 2-3 cibulini,
• table value 9%, apple or wine - 2 tablespoons,
• tsukor - 1 tablespoon,
• salt - 1 teaspoon,
• hot water - 1 bottle.

1. Cut the tsibul into thin rings or slices. The thinner the stench, the stronger the marinating. If you are preparing zucchini for salad, you can immediately cut it into the same shapes that are needed in salad, for example, into small cubes.

2. Place the zucchini in a bowl and prepare the marinade. To do this, pour hot water into the container until it is strong, and then add salt and sugar to it. Stir until everything is dissolved and add the mixture.

3. Pour the marinade over the marinade so that the wine is completely covered. If there is not enough marinade, add hot water. Stir and marinate on the table for about a year.

4. After an hour, change the level of readiness to your taste. Remember, the longer the cibul is cooked, the more hot and pickled it will be. If after a year it reaches your taste, then add the marinade and you can serve the tsibul on the table before shish kebab or add it to the salad.

This product is best stored in the refrigerator, but do not forget to cover it with a lid so that it does not spread its smell to other products.

Delicious!

Marinated tsibul with crop

If you are preparing marinated salmon as an appetizer for kebabs or other meat or fish herbs, then its taste can be wonderfully complemented by fresh herbs. The best option for this is crêpe, since it goes well with the relish of both the marinade and the one that is marinated in the marinade. And we all know wonderfully about the most delicious marinades for oranges and veggies.

To prepare tsibula with dill you will need:

• Tsibulina Chervona or Bila - 2-3 Tsibulini,
• fresh crepe - a small bunch,
• Table value 9% - 2 tablespoons,
• tsukor - 2 tablespoons,
• salt - 1 teaspoon,
• hot water.

Preparation:

1. Cut the tsibul into rings, puffballs or into large strips.

2. Prepare the marinade by adding salt, zukor and otcet to a flask with hot water. Stir everything until completely combined.

3. Finely chop the crust. If there is no fresh crop, you can quickly dry it or freeze it. You need about 2 teaspoons of dried crop. Ale relish with which a little bit of marinade and fresh herbs are added.

4. Mix the mixture and crepe.

5. Pour the marinade over the marinade, so that the wine is completely covered. Stir, cover with a lid and place in the refrigerator to marinate for 30-60 minutes. Check the readiness of the pickled tsibula according to your taste.

With a similar recipe, you can vary the amount of zucchini and salt depending on whether you like your zucchini more salty or younger. Smut, so that the marinade has both salt and zuccor present.

This video shows how to prepare broccoli with crop using a similar recipe.

Tsibul marinated in otta and mustard

The tsibula is marinated with added mustard and can be prepared with or without greens. This kind of cibulka will be more tender and aromatic and will be more bitter. It can be used in a salad, to decorate herbs, or served as a snack.

Marinated tsibul is not easy to prepare, so you can vikorize a whole river. Yogo can be served at the same time as sesledets or kebab, or just make a sandwich from it. It is often added to soups or other herbs, or added to salads. This is a universal product, and the range of its curing is wide.

Marinated tsibul is not easy to prepare, so you can pickle a whole river

For this purpose, it is necessary to take a small fish. It will not need to be cut, it will need to be marinated entirely. It’s really easy, you can always correct it if necessary.

It is necessary to prepare the following products:

• 1.5 kg of fried broccoli;
• 1 l. drive;
• 200 g apple otstu;
• 50 g salt;
• 50 g cucru.

Preparation takes place in several stages:

1. The cibul must be cleaned and the lower and upper parts cut off.
2. Peel the trace and place it in a saucepan with dill and boil 5 chickens, then remove with a slotted spoon and dry.
3. To dry it, you need to place it in a prepared jar.
4. You need to pour water into the pan, add zukor and salt, and boil the marinade for a couple of times.
5. You need to fill all the jars with hot marinade, then cover with lids.
6. The skin jar needs to be additionally sterilized for 10 minutes. Then I’ll just roll it up right away.

The finished pieces must be turned over and wrapped, and transferred to a cold place in a cold place.

Tsibul marinated in apple juice (video)

Marinated rings

Marinated zibula rings in a spicy marinade are deliciously served with a variety of herbs. It doesn’t matter if I prepare this for the winter, a simple recipe for painting step by step.

Pickled onions can be used not just as an appetizer, but also as an ingredient for other herbs, such as salads.

Tsibul, marinated in otis, is a stand-alone appetizer that goes perfectly with meat.

Marinated tsibul - it’s simple, delicious, delicious.

Necessary products:

• a bottle of water;
• about 50 g of cucumber;
• spoon of salt;
• 70 milliliters of ottu;
• 500 grams of cibul.

Preparation process:

1. Place the cibul on top (it’s prettier this way), fill it with fresh water and leave it for about an hour.
2. In another container, mix the zukor from the sill in the middle and then pour in the cibul, not forgetting to pour the water out of it before doing so.
3. It takes about 40 minutes, after which the product is completely ready for use. For relish, you can add more greens.

Have lemon juice

If for some reason you don't like otset, try replacing it with lemon juice. This type of fish goes ideally with squid salad.

Necessary products:

• a small spoonful of turmeric and salt;
• one large cibulina;
• lemon;
• about 60 milliliters of water;
• 20 milliliters of oil.

Preparation process:

1. Gotuvati qiu appetizer - just one bite. You need to trim the tsibul into a sauce and cover it with the juice of one lemon. You can buy some fresh fruit or take it ready-made.
2. In the glass, mix water with the required amount of olive oil, cherries and salts and add all this to the mixture.
3. Close the container and let stand for at least 30 minutes, after which the herb is ready.

How to marinate the tsibul before shashlik?

Preparing this kind of fish is very simple, and the result is a herb that is important to deal with, especially when paired with meat. This option will go well with a salad with yavych and pickled zibula.

Necessary products:

• a large spoonful of cucru;
• 15 g salt;
• a bottle of water;
• one large cibulina;
• 30 milliliters of ottu;
• be it greens for the sweet taste.

Preparation process:

1. Take any container that can be closed, and put the cut cybulum there. It is better to detail it in detail, but rather to exercise authority.
2. Place all the ingredients specified in the recipe in a bottle of water, mix and pour in the mixture until the mixture is filled.
3. Cover with a lid and place in the refrigerator for 30 minutes. After this hour, the appetizer can be served - it’s completely ready.

In the wine department

Another way to make pickled tsibul, this time not with the usual one, but with wine.

Necessary products:

• 30 g cucru;
• two tablespoons of salt;
• two cibulini;
• 130 milliliters of water and glasses of wine.

Preparation process:

1. In this recipe, the marinade is prepared as usual, but there is still one nuance. It is necessary to mix all the products together, except the tsibula, place them in a saucepan and heat until the zuccor is completely dissolved.
2. When it comes out, pour the cut into rings into rings, put it into a container that closes, and put it in the refrigerator for 40 minutes.

Marinated red tsibul - the Swedish way

Chervona tsibulya comes out even more delicious if it is marinated before serving.

It’s good to eat meat and porridge, and you can also use it for salad.

Necessary products:

• three cibulini;
• spoon of cucru;
• a third of a spoon of salt;
• 20 milliliters of otst.

Preparation process:

1. The red cibul is poured into small pieces, placed in a bowl, sprinkled with a small amount of salt and poured in with the broth, which is then mixed with the zucchini.
2. We knead the masa with our hands so that the juices are visible, put 15 pieces in the refrigerator and after this hour the herbs can be served.

Recipe for pickling tsibula for the winter

If you want such a snack and don’t want to bother with it all the time, then just make preparations for the winter and then, if it’s enough, open the jar.

Necessary products:

• a spoonful of salt and cucumber;
• 20 milliliters of rosemary oil;
• a bottle of water;
• approximately 400 g of tsibul;
• 2 spoons of otstu.

Preparation process:

1. The quantity of water indicated includes all the ingredients in the list except the cybul. Heat the mixture on the stove and let it simmer a little.
2. At this time, cut the vegetables into rings and add them to the marinade, trim another round of quills on the stove and remove them.
3. The prepared sterile jars are prepared, covered with boiled lids, checked while cold, and stored for saving. The appetizer will be ready for the money.

How to marinate tsibul without otstu?

Such methods include sprouts and the most popular among them – with lemon.

If we’ve already seen something else, let’s try something else. For example, from a clock.

Necessary products:

• head for the watchmaker;
• 300 grams of cibul;
• a spoonful of salt and cucumber;
• 130 milliliters of water;
• 20 milliliters of rosemary oil.

Preparation process:

1. The chasnik is cut into slices, mixed with the cut into rings and the whole thing is filled with marinade.
2. It’s prepared like this: add all the ingredients to water and bring to a boil. While the prepared marinade is still hot, pour it into the tsibula.
3. Refrigerate for about 12 hours, close and leave until served first.

For the salad

If you wanted to prepare a salad with pickled zibula, then first of all you need to prepare and choose whichever option suits you. You can use vikorystvo as a primary cibul, or as a salad, but another option for such herbs looks much more advantageous.

Necessary products:

• approximately 130 milliliters of water;
• one cibulin;
• two spoons of otstu 9%;
• according to the great spoon of salt and turmeric.

Preparation process:

1. Please note that if you need more squash, you can increase the amount of other ingredients.
2. The fillet is cut into rings or rounds, as you prefer, and placed in a container that can then be closed.
3. Water is poured into a saucepan, heated, poured in, adding a little salt and zucchini, simmered until it boils and simmers.
4. We pour in the ocet, stir and pour the marinade over the tsibula. We close the jar and stop drinking. Before you finish the snack, if you want to speed up the process, you can put the snack in the refrigerator.
5. If it’s cold, you can immediately add it to a salad or simply as an addition to the main herb.

Who doesn’t love ripchasta cibul because of its bitter taste and specific aroma. Few people live in this orphaned appearance. And a completely different taste comes out when it is pickled, so in which case the wine is not bitter, it has a pleasant crunch, and there is a distinct unpleasant smell. Wine is used as a side dish for meat or added to salads.

The secret of the delicious taste of pickled zucchini lies in the marinade, the main ingredient of any vegetable or table mixture. Let's take a look at the report on how to marinate the tsibula in otti just like that.

The power of the cibul

Tsei vegetable very rich in vitamins, minerals (potassium, sodium, saliva, calcium, phosphorus), pectin, phytoncides, enzymes, organic acids, amino acids and organic fruits. There is also an essential oil in it, but it does not taste bad, but has a sharp taste and smell. Cybulic aroma – this is the evaporation of ether. To reduce the bitterness, carry out thermal processing, otherwise, under the influence of high temperature, vitamins and organic compounds begin to collapse. So, marinate the vegetables in a hot and cold way.

Why is otset itself used for marinade? Tse natural preservative which preserves the freshness of products for a long time. Natural oceta contains vitamins and organic acids, so wine or apple ocet is used for marinating. However, the highest 3% concentration of the product saves the most important power of the product, as well as enhances its taste. Since the cibulins are fried, the stench will ooze out from the marinade whole, and the large vegetables must be cut into rings.

Vikoristannya cold marinade

Tsibulya in otti marinate whatever it is: basic ripples, white or salad red ones. You can stock up on it for bark, either marinate it in jars, or cook it in portions. To marinate the vegetables in cold marinade, you need:

To marinate the fish, cut it into rings, slices, or cut the rest in half and put it in a jar. Strength tsukor hang by the water, add the mixture and mix everything. Take the marinade, pour the cibula rings and cover the jar with a lid. To ensure that the stench is marinated as best as possible, place the jar for 40 minutes in the refrigerator.

Vikoristannya hot marinade

This method is suitable for all kinds of vegetables. The marinade is prepared quickly, but before the tsibul is marinated, it will take more than an hour. For such a recipe, you should not use red cibul, because you will lose your color by pouring the wine at high temperature.

For hot marinating You will need three cibulins, a bottle of water, repeat a tablespoon of zucru, a teaspoon of salt and three tablespoons of otsu (9%).

Vegetables are cut and placed in a jar. Pour water into a saucepan, put it on the fire and check until it boils. After this is removed, add otset, tsukor, and salt to the water and mix everything. The hot marinade is poured over a jar of cibul rings and covered with a lid. Once the jars have cooled down to room temperature, place them in the refrigerator.

Shvidky marinade

This recipe is necessary in these situations, when you need to marinate the cibul very quickly. For whom vikorista hot marinade he will have to sacrifice quite a few vitamins and phytoncides. It’s worth saving an hour.

Shchob shvidko marinate the tsibul you need to take one bottle of water, a tablespoon of zukru, repeat a tablespoon of otto and one teaspoon of salt on the skin of 200 g of zucchini. Peel the vegetables and cut into wide rings. For this recipe, the whole broccoli is not suitable, or it is cut into pieces, as it will not allow the brine to leak out for an hour.

Cibul rings are folded at deep non-metallic cookware, for example, in a ceramic container, rinse a jar, etc. In boiling water, grind the salt, zukor, brine, whatever is left, pour in the rings in such a way that the stench is completely covered with liquid and prevents them from marinating , until the whole place is cold. Call it now, we’ve been preparing it for two years already.

Marinated tsibul for salad

Zavdyaky ripchastiy cibulya the body is full of various vitamins This is often added to salads. Many people can’t stand this vegetable looking fresh, so they can eat a salad without it, but the taste of the food will no longer be the same. To reduce the amount of hotness, marinate it first. Try it like this:

• Take three cibulini, a teaspoon of salt, one tablespoon of apple citrus and repeat a tablespoon of cucumber. Due to such proportions, the taste of the tsibul tastes more like licorice.
• Vegetables for salad are cut into thin slices.
• Place sliced ​​cibulins in dishes with high walls. Let the rings soften and give a little juice, you can crush them with your hands.
• Add zukor, apple zest, salt and mix everything. Leave for about an hour at room temperature.

This type of zucchini is best suited for salads, but also for meat herbs.

Tsibulya, marinated in 70-liter

This recipe is famous for its ease of preparation. For anyone else you need:

• tsibula – 1 kg;
• cold boiled water – 1 liter;
• salt – 2 tbsp. l.;
• glass jar with a volume of 2 liters;
• 70 hundred cents – 1 tbsp. l.;
• tsukor – 1 tbsp. l.

Cut the vegetable peelings into rings and place them in a jar, lightly compacting them. Get ready and fill the jar. Place to marinate in a cold place. After three years, the tsibula is already ready for salad, barbecue and other herbs.

In such a manner You can marinate cibul in different ways. This is necessary if the taste of fresh vegetables cannot be tolerated by a person. It is recommended to use the cibul prepared in this way for salads, kebabs and other herbs. The cold season is especially cold, so vitamins are preserved during this season.

Marinated tsibul- this is the only rule for those who are completely unaware of the addition of fresh zucchini in salads and other herbs. Tsibulya screams at the rich people's super-happy voices! Some people cannot take cybula pellets into their mouths, while others do not at all notice themselves, either first or other herbs, without that unique taste of vegetables with a spicy bitterness. Marinated tsibulya - here's the way out of camp! There are certainly many ways to marinate the tsibul, after which it develops delicious, sweet and sour notes, and does not lose its crunchiness. The best addition to meat, pilaf, whatever salad - you don’t know. Tim more, it’s easier than ever to marinate the tsibul! And I’ll tell you how to make these recipes.

How to properly vibrate tsibul for marinating?

Cybula comes in different varieties: gostra, middle gostra and licorice. Which of them is most suitable for pickling? It is best to marinate the gorka and gostra cibul, bringing it to a boil in the marinade, or first sprinkle it with dill to remove the girkot from the veal. Such procedures are not required for licorice zibula, since it has a pleasant taste in nature, but is hot in the world. Not the marina leek, the green cybul, but also the red cybul. Most often, for marinating, take the original cibul, as in the recipe “”.

Recipe for marinated tsibuli for salad

3 cibulini,
- 70 ml of 9% otstu,
- 0.5 tbsp. salts,
- 3 tbsp. tsukru,
– 250 ml of water.

Before marinating, cibulini are peeled and dehulled, cut into slices and placed in a glass jar. The marinade is prepared in a warm bowl. To do this, pour water into an enamel saucepan, pour in the zukor, salt and, after mixing, bring to a boil.

Then the ocet is carefully poured in and as soon as the marinade begins to boil, it is immediately removed from the heat and poured into the jar with the zibule. The jar is then closed with a thick nylon lid, and the cibul is left to marinate for 1.5 years (until completely cooled).

1 way Some cybuls need to be cut with sprouts and scalded with dill so that the hotness comes out of them. Then the cibul is placed in a glass bowl or other container in which to marinate. For the marinade, pour 1 half teaspoon into 1 liter of chilled boiled water. salt, 1 tbsp. cucumber 4 tbsp. 9% otstu. Having mixed the marinade, pour it into the cibul, and leave the preparation for 2-3 years in a cold place. This pickled tsibula is perfect for salads; And add them at such a quantity that it corresponds to individual savory qualities.

3 ways. To prepare a side dish before meat, it is recommended to marinate the cibul in this way. For this, 1 kg of tsibula is peeled and cut into thin slices. Then the tsibula is doused with sprinkling. Next, take the middle size of the beetroot, cut it into small pieces and transfer it to a container up to the tsibula. For marinade pouring, add wine vinegar in equal proportions to the water, add pepper and salt until relished. Tsibul and beet are poured with marinade and left to steep in the refrigerator.

4 ways Can you prepare hostria? marinated tsibulya shvidko. So, cut 0.5 kg of red cibul into slices and sprinkle with dill. After pouring the water, add 3 finely chopped cloves to the cibul, 1 tsp. Cucumber, a dash of salt, a pinch of coriander, chalked black and red pepper. After mixing everything, add 1 bottle of water, did you add it? bottles of olive oil and 1 tbsp. otstu 9% Place the recipe in the refrigerator for 1-1.5 years to marinate.

5 ways If you want to marinate the tsibul in a special way, then you can quickly use the recipe in Georgian. For this purpose, 4 large cibulins are peeled, sprinkled with dill, cooled and cut into slices. Then the tsibul is put into a ceramic bowl and filled with wine, diluted with water at a ratio of 1:1. Additionally, seasonings are added to the marinade until it tastes good (bay leaf, cinnamon, coriander, etc.). The cibul is soaked in the marinade for 3 years in the refrigerator, after which it can be infused or roasted to prepare other herbs.

For a hearty, spicy meat salad with original flavor you need:
- 0.5 kg boiled pork,
- 100 g pickled tsibula,
- 200 g green canned peas,
- 3 carrots,
- Mayonnaise.

Pork is boiled and cut into thin slices. The carrots are peeled, grated with a fine grate and simmered over low heat until ready. Canned green peas are hanging at the salad bowl, carrots and meat are added and everything is mixed. Then add the marinated cibul for relish and complete the recipe. Salad with pickled tsibule» Dressed with mayonnaise.

The ingredients needed for the original salad are:
- 1 chicken breast,
- 3 tangerines,
- marinated tsibul,
- 9% value,
– 0.5 tsp. tsukru,
- parsley,
- Mayonnaise.

The chicken breast is boiled in salted water until almost ready. After this meat you need to divide it into fibers or cut it into thin strips. Tangerines are peeled from the skin and taken apart into pieces, the skin of which is cut completely. The salad bowl is topped with boiled chicken meat, marinated broccoli and sliced ​​tangerines are added. The whole thing is seasoned with mayonnaise and thoroughly mixed. Before serving, the salad is garnished with parsley and whole pieces of tangerine. Get used to it Salad “Marinated Tsibul, Kurka” You can immediately, or better yet, if you want to see it for a year, so that it leaks out like a trace.

Meat, apparently, loves specific seasonings and spices. Therefore, the tsibul for shashlik needs to be marinated in the original way; for example, at the mustard plant. Licorice cybula for which it is cut into rings. Girchytsia (bazhano gostra) joins the tsibule. At the middle, on the 2-3 middle cibulin, place 2-3 tbsp. mustard Cream, add a little black pepper, salt and marjoram, 2-3 tbsp. refined pine oil and 50 ml low-fat mayonnaise. The broccoli with the additives is mixed well and marinated in the refrigerator for a couple of years, after which it can be added to the meat for barbecue.

Those who do not like to eat otstu can marinate tsibul for shish kebab in lemon juice. Thus, medium-sized cibulin is cut into slices and placed in a jar of similar liquid. Squeeze the juice of one lemon into a bowl and add a few tablespoons of warm boiled water. The marinade contains dormouse oil, salt, zukor, pepper and finely chopped greens.

The prepared marinade is poured into a jar, and after a few minutes of infusion at room temperature, it will be ready at any time. recipe with pickled tsibule. In this recipe, before preparing the cob, it is recommended to soak it in sprinkling for 2-3 days to remove the bitterness.

Marinating cibul for the winter.

For the marinade, take 400 ml of 9% octu, 8 tsp for 0.5 liters of water. cucumber 1-2 tbsp. salts Vegetables are carefully washed away.

Hot peppers are cut into rings, sweet peppers are cut into rings. The greens are chopped coarsely. Spices are placed at the bottom of the jars. The cibulin is placed on them, pepper and herbs are placed between the cibulins. Instead, pour the boiling marinade into the jars, and the preparation will steam. Before the marinating cools down, turn over and burn with the cover.

For a concentrated marinade, pour 2/3 of a bottle of otstu into 1 liter of water, and add beet juice. The tsibulya is cleaned and dehulled, filled with brine (per 1 liter of water - 200 g of salt) and left for two additions in a cool place. Then the tsibul is placed in a glass jar with selected seasonings, poured with marinade, boiled, and dried.

Tsibul marinated for the winter It can be used to embellish various recipes, add it to them, as well as for the winter version of shish kebab (in the oven or deep-fried), and, especially, for savory vegetable and meat salads. well and chicken with pickled tsibule go out more for all sorts of praise!