Onion Salad for the Winter
An acquired taste — but you sure won't have to worry about getting sick! This is how I always put up onions for the winter.
Valeria
Recipe author
Onion Salad for the Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 %
1 g
Fats 0 %
0 g
Carbohydrates 95 %
19 g
75 kcal
GI:
32
/
0
/
68
- My love for pickled onions and garlic started when my father-in-law practically made me try a clove of garlic straight from the jar. I surprised even myself, but I really loved it. Ever since, no autumn goes by without me making this onion salad for the winter from my in-laws' recipe. Calling it a "salad" is a bit of a stretch, but that's what our whole family calls it. So here's how to make this appetizer.
- Start by choosing the smallest onions you can find. It's important that they're firm and not limp. Peel them, cover with water and lemon juice (half a lemon per liter of water), and boil for a few minutes. Then lift the onions out, dry them, and pack them into clean canning jars.
- Add spices to the jars: bay leaf to taste, 2–3 black peppercorns, 1–2 cloves of garlic, plus cinnamon and cloves. Pour the marinade over them. If you like, you can layer it: a layer of onions, a layer of red pepper rings. Pour in the hot marinade (per liter of water: 1 tablespoon salt and 1 cup of 8% vinegar). Seal the jars and sterilize for 40 minutes (for quart jars).
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Garlic - 143 kcal/100g
- Cloves - 323 kcal/100g
- Cinnamon - 247 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Black peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
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