How to macerate onions

To determine whether you want the onions to soak, you can have shredder. The sweet varieties emit less sharp juice, and the salad can be used in pure form, cutting rings. When the onion is bitter, the easiest way to make it softer is to pour boiling water and leave it for a few seconds. Then bow the usual washed with cold water, lightly wrung out by hand. The taste of it remains the same, but the sharpness is greatly reduced.

Traditional and familiar product is an onion soaked in vinegar. To use for this table 9% vinegar, or Apple. To the onions evenly marinated, it is ground and pour the liquid so that it completely covered the onions. The time of soaking depends on the taste preferences, from one hour to a whole night. Usually, such long-term soaked onion with the meat for barbecue. The vinegar gives the onions a soft and slightly sour. If after this bow will be used for making salad, you can wash it out the excess vinegar water or put in its original form, but then retain the taste of vinegar.

The original taste of the soaked onions, for pickling which uses lemon juice. One medium onion is enough juice squeezed from half a lemon. To simplify the process of squeezing the juice, lemon pulp repeatedly punctured with a knife or fork, and then the juice can be obtained by simple compression of the fruit in the palm of your hand. The bones of a lemon removed, so as to subsequently separate them from the bow is not very convenient. Onion rings with a thickness of two to three millimeters, pour the lemon juice and evenly pomeshivayte. To use the bow for further preparation you can make in an hour.