The best ways to preserve green onions for the winter at home

Green onion It gives dishes a spicy taste and aroma, contains a large amount of vitamins and minerals, but quickly spoils. Under the right conditions, it is possible to prolong the freshness of vegetables for a long time with minimal loss of beneficial properties.

The article will tell you how to preserve green onions for the winter at home.

Which bow is suitable

For storage for the winter, only fresh feathers of a bright green color are taken, without damage or damage from insects or diseases.

Before harvesting for the winter, the greens are inspected and damaged specimens are removed. If the tips of the feathers are dry, then they trimmed. The onion is thoroughly washed in running water and dried by blotting with a towel. Then cut into medium or small pieces.

Reference! The size of the cut depends on where the workpiece is added. Medium pieces are suitable for main courses; smaller pieces are suitable for sauces.

How to store fresh green onions

Fresh greens are not washed, but wiped with a damp towel. There is no need to crush or bend it.

The plant quickly deteriorates: in warm and dry conditions it will wither and turn yellow, in a humid environment it will rot. To keep feathers fresh for as long as possible, use suitable containers:

1. Glass jars. Young short feathers are placed in sterilized containers, closed and kept in the refrigerator. The main condition is that the greens are not cut or bent so that they do not begin to rot. Shelf life - up to 1.5 months.
2. Plastic bags. This onion can be kept in the refrigerator for up to 1 month.To prevent condensation, small holes are made in the bag with a needle.
3. Paper. The stems are wrapped in thick paper, which is secured with thread. The surface is sprayed with water, the humidity is maintained for shelf life (2-3 weeks).
4. Textile. The greens are wrapped in a damp cloth and placed in the refrigerator for up to 2 weeks.

Optimal temperature — +1…+5°С, relative air humidity — 85%. Keep the product on the bottom shelf of the refrigerator, in the vegetable compartment.

Storage methods at home

There are several options for staying green onions for the winter:

• freezing;
• drying;
• pickling;
• pickling.

Let's look at the pros and cons of all methods.

Freezing

This is the easiest and fastest way. If the technology is followed, the vegetable retains its beneficial properties.

In ice trays

The crushed feathers are placed in molds, filling them 2/3 full. Fill with boiled water and place in the freezer until completely frozen. The finished cubes are placed in bags or plastic containers and kept in the freezer.

Advice. Instead of water, vegetable oil is poured into ice molds - this product is used as a dressing for soups.

The bags are marked to make it easier to find the product you need and monitor the expiration date.

in bulk

The chopped greens are poured into a large bag in a thin layer and placed horizontally in the freezer. The finished product is packed more tightly so that the onion does not turn into one ice lump.

It is better to lay out the feathers in small portions in order to use them entirely without re-freezing: upon contact with oxygen, the product loses its taste.

Drying

Drying preserves onions for several months and does not require much time or effort.The finished seasoning takes up little space as it is significantly reduced in size.

What to do to dry a plant? There are several ways to do this:

1. In the oven. Place the chopped onion on a baking sheet and keep in the oven for 2-3 hours at +40...+50°C.
2. In an electric dryer. Finely chopped greens on trays are dried at a temperature of +70°C for 30 minutes.
3. On open air. Place a thin layer of chopped onion on a tray and cover with gauze. Leave in a warm, well-ventilated area for 7-8 days. The mass is stirred periodically.

To preserve maximum nutrients, make sure that the feathers are not exposed to direct sunlight.

The dried product crumbles easily in your hands. It is ground in a coffee grinder and kept in glass jars.

Pickling

This method keeps the plant fresh for a long time.

Ingredients:

• green onions - 1 kg;
• salt - 250 g.

Chopped greens are mixed with half the norm of salt. The resulting mass is placed in a jar in layers of 2-3 cm, sprinkled with the remaining salt (sprinkle the top layer generously). The jar is closed and left at room temperature for 15–20 days. During this time, the vegetable will give juice and be preserved. Store the product in the refrigerator.

Recipes

Pickled green onions are an excellent seasoning for main dishes.

Classic way

This is one of the most popular recipes.

Ingredients:

• green onions - 1 kg;
• dill and parsley - 200 g each;
• salt - 240 g;
• water - 2 l;
• vinegar 9% - 70 ml;
• sugar - 50 g;
• peppercorns, bay leaf - to taste.

Preparation:

1. The onion is chopped and poured with brine prepared from 1 liter of water and 120 g of salt. Leave for 48 hours.
2. The liquid is drained and chopped greens are added to the vegetable.
3. Prepare a marinade from 1 liter of boiling water, 120 g of salt, sugar, pepper, bay leaf and vinegar. Boil everything for 2-3 minutes.
4. The resulting green mass is placed in sterilized jars and poured with hot marinade.
5. The workpiece is sterilized for 10–12 minutes, rolled up with a lid, turned over and covered with a blanket until it cools.

Store the product in a cool, dark place for up to 1 year.

With honey

Honey will add an unusual sweetish taste to canned onions.

Ingredients:

• green onions - 1 kg;
• water - 1 l;
• vinegar - 180 ml;
• honey - 40 g;
• salt - to taste.

How to cook:

1. Add salt, honey and vinegar to the water and boil for 2-3 minutes.
2. The feathers are crushed, placed in sterilized jars, and poured with hot marinade.
3. The jars are disinfected for 10–12 minutes, twisted and covered with a blanket until completely cooled.

Store the product in a cellar, basement, or pantry for up to a year.

In oil

Vegetable oil will help keep green onions fresh.

Ingredients:

• green onions - 500 g;
• vegetable oil - 5-6 tbsp. l.

Preparation:

1. The chopped greens are placed in a jar, filling it 3/4 full.
2. Add vegetable oil and mix. More oil is poured on top to completely cover the contents.
3. Seal the container and store in the refrigerator for up to 5 months.

To extend the preparation period to 6 months, salt and vinegar are added to the oil.

Ingredients:

• green onions - 500 g;
• salt - 1.5 tsp;
• vegetable oil - 4-5 tbsp. l.;
• vinegar 9% - 1.5 tbsp. l.

Cooking steps:

1. Pour 1/3 tsp into the bottom of a sterilized jar. salt, crushed feathers in a 2 cm layer, compact everything. Layers alternate until the jar is full.
2. Vegetable oil is brought to a boil, vinegar is poured in. The prepared mixture is poured over the greens.
3. The jar is sealed with an iron lid. Store in a cellar, basement or pantry.

With wild garlic

An original and healthy snack is made from green feathers with wild garlic.

Ingredients:

• green onions - 1 kg;
• wild garlic - 1 kg;
• water - 1 l;
• vinegar - 200 ml;
• peppercorns - 20 g;
• salt - 2 tbsp. l.;
• sugar - 2 tbsp. l.

Preparation:

1. The greens are cut into large pieces and poured into a container along with the pepper.
2. Prepare the marinade: add sugar and salt to the water, boil and pour in vinegar.
3. The hot marinade is poured over the greens, allowed to cool and placed in jars.

The shelf life of the product in the refrigerator is 2 weeks.

With dill

A crispy pickled vegetable is obtained by preparing it with dill.

Ingredients:

• green onions - 1 kg;
• green dill - 250 g;
• dill seeds - 1 tsp;
• water - 2 l;
• allspice peas - 12 pcs.;
• vinegar 6% - 0.8 l;
• sugar - 1 tsp;
• salt - 8 tbsp. l.

Step-by-step preparation:

1. The prepared feathers are crushed.
2. From 1 liter of water and 4 tbsp. l. salt, make a brine, pour it over the vegetable, and leave for 48 hours. Then the liquid is drained.
3. Dill is finely chopped and blanched and added to the onion.
4. The resulting mass is placed in sterilized jars.
5. Prepare the marinade: add salt (4 tbsp), sugar, dill seeds and vinegar to 1 liter of water, boil for 2-3 minutes.
6. The hot marinade is poured into jars with herbs.
7. Sterilize for 10–12 minutes and roll up, turn over and cover with a warm blanket until cool.
8. Store in a cool, dark place for a year.

Terms and conditions of storage

At room temperature, onions remain fresh for 2-3 days. Washed greens spoil much faster. In the refrigerator, in the vegetable compartment, at a temperature of +1...+5°C, feathers are stored from 2 weeks to 1.5 months.

The salted product remains fresh in the refrigerator at +5...+10°C for 6 months, marinated, depending on the method of preparation - from 2 weeks to 6 months. The shelf life of sterilized greens is 1 year.

The workpiece is kept in the freezer for up to 12 months at -8...-20°C.

Dried onions are stored in glass jars at room temperature in a dark place for up to 2 years.

Adviсe

The freshness and shelf life of a product depend on its dryness: wet, undried feathers deteriorate faster.

If there is no refrigerator, feathers are kept in the basement. To do this, they are wrapped in thick paper and placed vertically, used within 7 days.

When frozen in the first weeks, the vegetable will emit a strong smell, so the container is placed on top of other products or away from them.

To prevent dried onions from losing their taste and smell, they should not be mixed with other types of greens.

By the way! Frozen and dried feathers are used only for hot dishes. They are not suitable for salads.

To prevent the sharp onion from being bitter after pickling, it is first doused with boiling water or placed in water with vinegar and brought to a boil.

Conclusion

Preserving onions for the winter at home is not difficult: they are frozen, dried, pickled and pickled. If the harvesting technology is followed, the beneficial properties of the plant are practically not lost. Depending on the chosen method and temperature conditions, the shelf life of the product varies from 2 weeks to a year. Dried onions can be stored for up to 2 years.