You will need
    • Bow
    • marinated rings
    • 2-3 medium strong onions
    • 3 tablespoons sugar
    • ½ Tablespoon of salt
    • 75 milliliters of table vinegar (9%)
    • 200 grams of water
    • Bow
    • marinated rings in Greek
    • 2-3 medium onions sweet onions
    • 100 milliliters of olive oil
    • 75 ml balsamic vinegar
    • oregano
    • Spicy marinated onions
    • 500 grams of small onion
    • 2 litres Apple cider vinegar
    • 150 grams of brown sugar
    • 1 tablespoon salt
    • 1 teaspoon freshly ground pepper
    • red chili pepper varieties Cyrano
    • the number of cans
    • 1 / 2 tablespoons French mustard
    • 1 teaspoon cloves
    • Bay leaf
Onions, pickled rings.
Select the container, which will marinate the onions. Suitable glass jar with a wide neck or bowl which you can cover with a saucer or a plate.
Onions clean from the husk and wide knife cut into rings. Fold the onions into the prepared dish.

Put on the stove a small pan, pour water into it, add salt and sugar. Bring water to boil, not forgetting to stir. When the water boils, add the vinegar and then turn off the heat.
Onion pour hot marinade and cover with a lid or plate. Let marinade to cool and remove the onion in the fridge. Thus pickled onions can be used immediately after it cools down, but it will be tastier the next day.
Onion rings marinated in Greek.
There is a large amount of sweet salad onions, sometimes without knowing the exact title, call the Spanish or red onions, sweet onions, although not necessarily red. Such varieties are Red Baron, Carmen, Exhibicin. This bow is perfect for fast marinating and gently underlines the taste of barbecue. He is especially good with lamb kebabs.
Peel the onion from the husk, cut into rings and place in a zip package. Pour in the package of olive oil, balsamic vinegar and sprinkle oregano. Button package, shake it and send the onions to marinate for 6-8 hours. This bow can be put in a salad of fresh vegetables served with the meat.
Spicy marinated onions.
If you are accustomed to take care of everything in advance, you will not be difficult to pickle onions a month before the beginning of the "shashlyk" of the season. Tiny savory onions go very well with fatty pork meat.
Peel the onions skin and soak overnight in brine of two liters of water and 4 tablespoons salt. In the morning drain the brine.