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

Green onion gives dishes a piquant taste and aroma, contains a large amount of vitamins and minerals, but quickly deteriorates. Under the right conditions, it is possible to prolong the freshness of the vegetable for a long time with minimal loss of useful properties.

The article will tell you how to keep 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 and damage by insects or diseases.

Before harvesting for the winter, the greens are examined, damaged specimens are removed. If the tips of the feathers are dry, then they cut off... The onions are 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 piece is added. For main courses, medium slices are suitable, for sauces - smaller ones.

How to store fresh green onions

Fresh greens are not washed, but wiped with a damp towel. It is not worth crushing and bending 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 a suitable container:

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 start to rot. The shelf life is up to 1.5 months.
2. Plastic bags.Such onions are kept in the refrigerator for up to 1 month. To avoid condensation, small holes are made in the bag with a needle.
3. Paper. The stems are wrapped in thick paper, which is fixed with a thread. The surface is sprayed with water, the humidity is maintained for shelf life (2-3 weeks).
4. The cloth. The greens are wrapped in a damp cloth and refrigerated for up to 2 weeks.

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

Home storage methods

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

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

Consider the pros and cons of all methods.

Freezing

This is the easiest and fastest way. Subject to the technology, the vegetable retains its beneficial properties.

In ice cube trays

Crushed feathers are placed in molds, filling them by 2/3. Pour boiled water and put in the freezer until it freezes completely. The finished cubes are laid out in bags or plastic containers, kept in the freezer.

Council. Vegetable oil is poured into ice molds instead of water - this product is used as a dressing for soups.

The packages are labeled to make it easier to find the desired workpiece and monitor the expiration date.

In bulk

Chopped greens are poured into a large bag in a thin layer, placed horizontally in the freezer. The finished product is packed tighter 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 whole without re-freezing: upon contact with oxygen, the product loses its taste.

Drying

Drying keeps onions for several months, does not require a lot of time and effort. The finished seasoning takes up little space, since it is significantly reduced in size.

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

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

To preserve the maximum of nutrients, make sure that direct sunlight does not fall on the feathers.

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

Salting

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 salt. The resulting mass is spread in a jar in layers of 2-3 cm, sprinkling with the remaining salt (the top layer is sprinkled abundantly). The jar is closed and left at room temperature for 15–20 days. During this time, the vegetable will give juice and canned. Store the workpiece in the refrigerator.

Recipes

Pickled green onions are an excellent seasoning for main dishes.

The 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. Chop the onion and fill it with brine made from 1 liter of water and 120 g of salt. Leave for 48 hours.
2. The liquid is drained, 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 for 2-3 minutes.
4. The resulting green mass is laid out in sterilized jars, 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 workpiece in a cool dark place for up to 1 year.

With honey

The honey will add an unusual sweet 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. Salt, honey and vinegar are added to the water, boiled for 2-3 minutes.
2. The feathers are crushed, laid out in sterilized jars, and poured with hot marinade.
3. Banks are disinfected for 10-12 minutes, twisted and covered with a blanket until they cool completely.

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

In oil

Vegetable oil will help keep the 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 hide the contents.
3. The container is closed, stored in the refrigerator for up to 5 months.

To extend the harvesting 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. At the bottom of the sterilized jar, pour 1/3 tsp. salt, crushed feathers with a layer of 2 cm, all are tamped. The layers are alternated until the jar is full.
2. Bring the vegetable oil to a boil, pour in the vinegar. The prepared mixture is poured with greens.
3. The jar is rolled up 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, poured into a container along with pepper.
2. Prepare the marinade: add sugar and salt to the water, boil and pour vinegar.
3. Greens are poured with hot marinade, allowed to cool and laid out in jars.

The shelf life of the workpiece 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 cooking:

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

Terms and conditions of storage

Onions stay fresh at room temperature for 2-3 days... Washed greens deteriorate much faster. In the refrigerator, in the compartment for vegetables, at a temperature of + 1 ... + 5 ° C, feathers are stored from 2 weeks to 1.5 months.

A salted product remains fresh in the refrigerator at + 5 ... + 10 ° С for 6 months, pickled 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.

Tips

The freshness and shelf life of the product depends 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, a strong smell will emanate from the vegetable, 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 are not mixed with other types of greens.

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

So that the spicy onions after pickling are not bitter, they are first doused with boiling water or placed in water with vinegar and brought to a boil.

Conclusion

It is not difficult to save the onion for the winter at home: it is frozen, dried, salted and pickled. Subject to the harvesting technology, 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.