Marinated onion for shashlik

What could be better than meat cooked over a fire and infused with smoke? Perhaps if it's complemented by marinated onion for shashlik – it must be crispy, with a sweet and sour taste and fragrant herbs. In the proposed recipe, the onion is marinated dry, without adding water.

Yield: 1 serving (250 grams).

Preparation time: 20 minutes.

Caloric content: 70 kcal per 100 grams of the dish.

Ingredients

• onion – 250 g;
• apple vinegar 6% – 2 tablespoons;
• sugar – 1 tablespoon;
• fine salt – 1 teaspoon;
• fresh parsley or dill – a small bunch.

Preparation

1. Prepare the ingredients. Apple vinegar can be replaced with any fruit or rice vinegar, as long as its concentration is 6%. Both white and red onions are suitable for pickling.

2. Cut the onion in half. Slice it into thin strips.

3. Finely chop the herbs.

4. Place the onion in a container with a tightly sealing lid. Add the sugar.

5. Next – the salt.

6. Pour in the vinegar.

7. Now mix the entire mixture and knead it with your hands or, as they used to say in the old days, squish it.

8. Add the chopped parsley.

9. Mix everything together, cover with a lid. Let the onion sit like this for about 15-20 minutes simply on the table. Some juice has already been released, and over the specified time, its quantity will increase, and the onion will marinate.

10. The marinated onion for shashlik is ready.

The prepared onion can be taken with you to nature – it can be kept in a container with a lid, retaining its taste qualities, for up to 6 hours. If stored longer, the onion strips will soften a bit and become more sour. The marinated onion can be sprinkled on the ready shashlik and enjoyed with its taste, enhanced by such a crispy addition.