How to preserve leeks for the winter: drying, freezing and the best preparation recipes

Leek used in appetizers, salads, soups, side dishes and baked goods. This vegetable contains vitamins A, B, PP, E, H, minerals (calcium, magnesium, sodium, phosphorus, iron), and ascorbic acid, the amount of which does not decrease, but increases during storage.

When properly stored, leeks retain their beneficial properties and taste for a long time. To keep it fresh for as long as possible, you must follow the rules for storing and preparing onions for the winter.

Selection and preparation of leeks for long-term storage

Harvesting onionsleek for the winter from the beds before the onset of the first frost. A dry and sunny day is chosen for harvesting.

The vegetable is dug up and carefully shaken off so that the soil does not end up between the onion feathers. Then it is dried so that no moisture remains between the leaves.

For storage, select whole, undamaged specimens with strong bulbs. Their roots are cut off, but the bottom is not touched. Without any roots, the onion quickly rots, so it is better to leave 1/3 of the length of the roots. Remove yellowed and diseased leaves, leaving healthy ones.

Where and in what to store

For the winter, leeks are prepared fresh, dried, frozen and canned.

Fresh vegetables are stored in the cellar, basement, refrigerator, on the balcony, using methods of laying in sand and trenches.

In the cellar/basement

Often a cellar or basement is chosen to store leeks, which can accommodate a large amount of product.

Only large plants are selected for planting. The roots are cut by 2/3, the leaves are left uncut or cut by 1/3.

Important! Unpruned leaves will turn at least half yellow during storage. They cannot be cut off completely, as they feed the false bulb.

Place the leeks in a vertical position in a container with a lattice bottom and place it on alku.

When stored indoors, maintain temperature conditions. At temperatures above +1°C, the onions will begin to rot. To preserve it for a long time, the room is ventilated 2 times a month.

In a refrigerator

The most beautiful and healthy vegetables are selected for storage in the refrigerator. The onions are washed and dried. Place in bags of 5-7 stems or pack in cling film. To vegetable breathed, small holes are made on the film and bags.

On the balcony

This option is used in regions with a mild climate, since leek can withstand temperatures down to –7°C. Plants are laid out in boxes in one layer, covered on top with insulating material that allows air to pass through. Vegetables periodically inspected. Damaged plants are removed to ensure the safety of others.

In a ditch/trench

To store leeks in a greenhouse, dig a shallow trench. Onions are placed vertically in it and sprinkled with sand to a depth of about 5 cm. In winter, it is important to ensure that the temperature in the greenhouse does not drop below +1°C.

In sand

Sand is poured into a box or container in a layer of at least 5 cm, which should be slightly moistened. Leeks are inserted into the sand so that there is a distance of 2-3 cm between the plants. Free space between vegetables sprinkled with sand. The filled container is placed V a cool, dark place for storage - in a cellar or basement.

Freezing leeks

The simplest and most affordable method of storing leeks.

The plants are thoroughly washed with running water and dried, cut into rings. The size of the cut depends on what dish you plan to add freezing to.

The crushed product is laid out on a cutting board or baking sheet and placed in the freezer for 1-2 hours. When the pieces freeze, they are placed in bags or containers.

Advice. Place the onions in small portions so that the product has less contact with warm air when opening the container.

Then the bags and containers are signed (with the date and name of the product) and put in the freezer for long-term storage.

Re-thawed product is not frozen.

Drying

Dry leeks in the oven or electric dryer. The vegetable is washed with running water and dried, cut into rings. Spread in a thin layer on a baking sheet or tray. Set the temperature in the oven to +45…+50°C, in the electric dryer – +65…+70°C. Drying time in the oven is 2-3 hours, in the dryer – 1-1.5 hours.

The best recipes for leek preparations for the winter

Leeks are salted and marinate.

We invite you to familiarize yourself with the best recipes preparations leeks for the winter.

Classic salting method

A simple and quick way to preserve leeks for the winter.

For preparation you will need:

• leek – 1 kg;
• salt – 50 g.

Step-by-step preparation:

1. The onion is cut into rings, placed in an enamel bowl and lightly compacted.
2. Add salt and mix thoroughly. If desired, add spices to taste.
3. Cover with a lid and set the pressure. Leave in a cool, dark place for 3 weeks.
4. The finished product is placed in clean glass jars and stored in the refrigerator.

Leek with hibiscus

Hibiscus gives the workpiece has an unusual color and a sour taste.

Required ingredients:

• leek – 200 g;
• water – 500 ml;
• vinegar 9% – 40 g;
• salt – 0.5 tbsp. l.;
• sugar – 1 tbsp. l.;
• hibiscus – 3 g;
• bay leaf – 2-3 pcs.;
• allspice peas - to taste;
• black peppercorns - to taste.

Cooking method:

1. The white part of the leek is cut into large pieces.
2. Prepare the marinade: add salt, sugar, allspice and black pepper, bay leaf and vinegar to boiling water.
3. Dip leeks into the boiling marinade and boil for one minute. Add hibiscus to the marinade, boil for another minute and remove from heat.
4. Place onions in a sterilized jar, add marinade, and roll up.
5. The jar is sterilized in an air fryer for 10 minutes at a temperature of +150°C.
6. Store in a cool, dark place.

Salted onions with beets

Georgian recipe - salted prasa.

Required ingredients:

• leek – 1 kg;
• beets – 1 pc.;
• leaf celery – 1 small bunch;
• salt – 1-1.5 tbsp. l.

Preparation:

1. Leeks are washed under running water. Separate the cuttings from the leaves.
2. Dip leek leaves into boiling water and cook for 2-3 minutes, drain in a colander. Then the cuttings are dipped into boiling water, boiled for 5-6 minutes and drained in a colander.
3. Leaves and cuttings are placed in a container, filled with cold water and left for 2 hours.
4. Remove the onion from the water, add salt, randomly chopped beets and chopped celery. Stir and leave for 2 days in a cool, dark place.
5. Then the resulting mass is placed in glass jars and stored in the refrigerator.

Prasa is served as a separate dish or as an appetizer. To do this, squeeze it out and cut it into small pieces. Add chopped walnuts, cilantro and parsley, hot pepper, season with mayonnaise.

With sesame and soy sauce

An original and tasty recipe for pickled leeks.

For preparations you will need:

• leek stems - 2 pcs.;
• ground red pepper – 1 tbsp. l.;
• sesame – 1 tbsp. l.;
• soy sauce – 2.5 tbsp. l.;
• rice vinegar – 1.5 tbsp. l.;
• olive oil – 3 tbsp. l.;
• water – 1 l;
• salt – 3.5 tbsp. l.;
• table vinegar - 3.5 tbsp. l.

How to prepare:

1. The leek is washed under running water. Shred into large pieces.
2. The chopped vegetable is placed in a deep bowl, water, salt and vinegar are added. Leave for 2 hours.
3. Then the liquid is drained. Add pepper, sesame seeds, soy sauce, rice vinegar and olive oil to a bowl. Mix everything and leave for 15-20 hours.
4. The finished product is transferred to a glass jar and stored in the refrigerator.

The appetizer is used as an addition to side dishes.

Terms and conditions of storage

The shelf life of a vegetable depends on the method of its preparation.

At room temperature, the vegetable will be good to eat for several weeks.

The optimal temperature for storing fresh plants is from +1 to –1°C, relative air humidity is 80-85%. If the temperature and humidity conditions in the basement are maintained, the onions will remain in the sand for up to six months.

It will last the winter on the balcony, and the lowest temperature a vegetable can withstand is –7°C. The vegetable can be stored in the refrigerator for three to five months.

The frozen product is stored in the freezer for about one year.

Dried vegetables are stored in used jars in a cool, dark place. Shelf life – 1 year.

Canned and pickled vegetables can be stored for up to a year, then the taste of the preparation changes. They are stored in the refrigerator, cellar, basement and other cool, dark places.

Conclusion

Leeks have a fairly long shelf life. Even at room temperature it will be good to eat for several weeks.The shelf life depends on the preparation method. Frozen, dried and canned onions last the longest.

It can be stored fresh for up to six months, observing the temperature regime and the required level of humidity.