Pickled onions for herring under a fur coat
Origin of the recipe
This onion-preparing method is a simple trick that transforms a common ingredient into a delicate, sweet addition. It's perfect for the classic Soviet salad "Herring under a Fur Coat," where onions are often too spicy. Marinated this way, they become soft and crisp without overpowering the other ingredients. This method is especially relevant for New Year's, when you want every dish on the table to be flawless.
What do you need for cooking?
Ingredients
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Onions
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Water (boiling water)
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Sugar
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Salt
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Vinegar 9%
Kitchen utensils
- Knife
- Board
- Bowls
- Spoon
- Sieve
Step-by-step recipe
Step 1:
Peel the onion and cut it into small cubes.
Step 2:
Place in a bowl, add 2-3 tablespoons of sugar, a little salt, and 3 tablespoons of vinegar. Pour hot water (boiling water) over it.
Step 3:
Mix all ingredients thoroughly with a spoon until the sugar and salt dissolve. Let the onions sit for 20-30 minutes to soak in the marinade.
Step 4:
After the onions have steeped, place them in a sieve set over a saucepan or bowl. Gently shake the sieve to remove excess juice.
Step 5:
The finished pickled onions can be used immediately in your salad. They're the perfect complement to herring under a fur coat.
Cooking tips
Don't use cold water instead of boiling water—this is key to getting soft, non-bitter onions. Also, remember to squeeze out any excess liquid before adding to the salad.
If you don't have 9% vinegar, you can use apple cider vinegar or even lemon juice in the same proportions. Honey can be used instead of sugar.
Use this pickled onion not only in herring under a fur coat, but also in any other salads or as a standalone appetizer. It pairs perfectly with meat dishes.
Prepare the onions in advance. Marinate them while you're cooking the vegetables—they'll be perfectly cooked by the time you assemble the salad, so they won't interrupt the process. Pickled onions can be stored in the refrigerator for up to 2 days, saving you time before the holiday.
Marinate for at least 10 minutes. During this time, the acid (vinegar or lemon juice) will soften the spiciness, and the sugar will balance the flavor. For a deeper flavor, you can let it steep for 20–30 minutes.
