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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.
Preparation time: 20 minutes.
Caloric content: 70 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- onion – 250 g;
- apple vinegar 6% – 2 tablespoons;
- sugar – 1 tablespoon;
- fine salt – 1 teaspoon;
- fresh parsley or dill – a small bunch.
Preparation
- 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.
- Cut the onion in half. Slice it into thin strips.
- Finely chop the herbs.
- Place the onion in a container with a tightly sealing lid. Add the sugar.
- Next – the salt.
- Pour in the vinegar.
- Now mix the entire mixture and knead it with your hands or, as they used to say in the old days, squish it.
- Add the chopped parsley.
- 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.
- 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.
