The best tips on how to prepare onions for the winter

To preserve onions longer and use them as a "quick" seasoning, the vegetable is harvested for the winter. The advantage of such a product is its simplicity, environmental friendliness and variety: pickled onions are added to salads or meat dishes, dried ones are combined with aromatic herbs.

How to properly dry, pickle and salt onions, learn in the article.

How to prepare onions for the winter

The best ways to harvest:

• pickling;
• drying;
• salting.

Some housewives freeze green feathers or ripe turnips, having previously cut them into rings or half rings.

Advice! Such onions are used for cooking hot dishes: they acquire softness and characteristic aroma only after heat treatment. Thawed rings are not stored or re-cooled.

Pickling

The laziest of the ways is to pickle vegetables in ordinary 9% vinegar... Often spices are added to marinades to improve the taste of the preparation.

It is advisable to immediately decide where the bow will be used: vinegar and a little red pepper are added to the barbecue version; for the preparation of poultry and salads, the rings are marinated in balsamic vinegar to give them a piquant sweet and sour taste. To get a crispy and juicy workpiece, add cherry or currant leaves to the jar, as when pickling cucumbers.

General rules:

• turnips are blanched to remove excess bitterness;
• cut into rings, half rings or cubes;
• fold tightly into prepared containers (clean and dry);
• pour marinade;
• sterilized.

Small onions are marinated whole.

Drying

The options for such blanks from onions are varied.: it is dried in various devices and simply in the air, having previously washed and blotted with a paper towel.

Many housewives season the slices with salt, and some dry them without spices and seasonings.... By mixing the finished product with other dried vegetables and herbs, a fragrant mix is ​​obtained directly when creating dishes.

Reference! When drying in the room, ventilation is turned on, since a fresh vegetable emits a concentrated pungent odor that can be absorbed into surrounding objects.

Salting

For winter salt green vegetable shoots... They preserve the vitamin complex, color and taste as much as possible.

Choose only healthy and strong feathers without yellowness and signs of wilting, finely chopped, mixed with a lot of salt and tamped tightly into jars.

Less often housewives practice salting small whole turnips.

Pickled Onion Recipes

Pickling a vegetable is easy, and there are many options for its use.

Rings

The secret of such canned onions for the winter is that the turnips are cut into thin rings. The thinner, the better the slices will marinate. The product is added to salads, shashlik, herring.

A set of products for 1 liter of water:

• onions - 1 kg;
• 9% vinegar - 1 tbsp.;
• sugar - 2 tbsp. l .;
• salt - 1 tbsp l .;
• bay leaf and peppercorns - to taste (if desired, add a little allspice or bitter pepper).

Preparation:

1. Turnips are cleaned, washed, cut into thin rings.
2. Placed in clean sterilized jars.
3. Pour boiling water over, cover and let it brew for 5 minutes.
4. Onion water is poured into a saucepan, spices, vinegar are added, and brought to a boil.
5. Boil for 5 minutes until salt and sugar dissolve.
6. Onions are poured with hot marinade, the jars are rolled up and put in a warm place, turned upside down.

Onions in tomato juice

Another onion preservation option is suitable for first courses, meat and baked fish. It is also used as a sauce.

Set of products:

• onions - 1.5 kg;
• tomato juice - 0.5 l;
• fresh parsley - a bunch;
• vegetable oil - 2 tbsp. l .;
• spices, salt, sugar - to taste.

Cooking method:

1. Cut the peeled onions into rings, add chopped parsley.
2. Stir, salt and leave for 40 minutes.
3. Prepare a tomato sauce: heat vegetable oil in a pan, pour in tomato juice, add salt and sugar, favorite spices, stew for 5-7 minutes.
4. The finished hot filling is poured into a container with onions and parsley, mixed and laid out in sterilized jars. Clogged.

Such a blank is stored for 2-3 months.

Whole heads

When choosing whole turnips for pickling, make sure that they are undamaged and approximately the same size. Sevok is suitable for canning for the winter..

Classic recipe

Ingredients for 1 liter of water:

• bulbs - 1-1.5 kg;
• coarse salt - 120 g;
• vinegar - 1-2 tbsp. l .;
• sugar - 1 tsp;
• bay leaf, peppercorns, allspice, any greens to taste.

How to cook:

1. The bulbs are cleaned and washed.
2. Water is boiled, salted, vegetables are immersed in it for 2-3 minutes.
3. The turnips are taken out and placed in cold water. The brine is not poured.
4. Laurel leaves, peppers, herbs are placed in prepared jars. Tamp the bulbs tightly.
5. Sugar and vinegar are added to the liquid in which the turnips were cooked and boiled.
6. Pour vegetables in jars with boiling marinade, cover, let it brew.
7. Pour the marinade into the pan again, boil again.
8. Re-fill the onion with marinade, seal the jars, turn over, wrap.

Take a note:

How to juice onions without shedding tears

Onion juice nose drops

"Pearl" bow

Ingredients:

• small onions - 1–1.2 kg;
• water - 1 l;
• 6% vinegar - 250 ml;
• sugar - 4 tbsp. l .;
• salt - 1 tbsp l. + 2 tbsp. l. for soaking;
• cinnamon - 2 sticks;
• bay leaf, allspice, hot pepper and peas, cloves to taste.

Preparation:

1. Peeled onions are soaked in cool water with added salt for an hour.
2. Take out, drain the liquid.
3. Spices are laid out in prepared jars, and onions are placed there.
4. Vegetables are poured with boiling water, allowed to stand.
5. Separately prepare a marinade from water, salt, sugar, vinegar.
6. Instead of water, marinade is poured into jars.
7. The containers are closed and sent to a warm place.

"Three colors"

According to this recipe, canning of onions is simple, and the preparation is tasty and bright.

Ingredients:

• onions - 0.5-0.7 kg;
• red beets - 1 pc.;
• turmeric - 1 tsp;
• vinegar - 1 tbsp. l .;
• water - 120 ml;
• salt, sugar, sunflower oil - to taste;
• ground black pepper - optional.

How to cook:

1. The onions are cut into rings or half rings, poured over with boiling water.
2. To prepare the marinade, salt, sugar, vinegar, a little sunflower oil, and black pepper are poured into cold water.
3. 1/3 of the onion slices are laid out in 3 prepared jars: one is poured with marinade (this will be the white version), thin slices of beets are added to the second, then they are poured (pink), turmeric is poured into the third, marinade is poured (yellow).

Honey feathers

This variant of pickled vegetables is suitable for meat dishes.

Ingredients:

• onion feathers - 1.5 kg;
• water - 0.3 l;
• wine (dry white) - 0.3 l;
• honey (liquid) - 50 g;
• salt - 0.5 tsp;
• thyme - 2 branches.

Preparation:

1. Pour water and wine into a saucepan, add salt and honey, stir until smooth, boil for 5–7 minutes.
2. Feathers and thyme are placed tightly in the prepared container.
3. Banks are poured with marinade, sterilized for 10 minutes, rolled up.

How to dry onions for the winter

A properly dried vegetable will saturate the body in winter vitamins A, B1, C, iodine, potassium, phosphorus, fiber, essential oils. Dishes with it are aromatic and have a special taste.

Reference! Onion in this form contains a lot of carbohydrates, its calorie content is 208 kcal per 100 g.

For uniform drying, turnips are evenly crushed... The shape does not matter, the thickness of the cut is important - no more than 5 mm.

In the oven

Use an electric or gas oven. Drying time - more than 5 hours:

1. Spread the slices on baking sheets lined with paper, in an even layer.
2. Baking trays are placed in a preheated oven.
3. The door is left ajar a few centimeters.
4. Stir the onions periodically.

In an electric dryer

One of the main advantages of this method: it is not necessary to chop the turnip finely.

Hot air dries out large slices of high quality:

1. The randomly chopped vegetables are placed on the wire rack.
2. The thermostat is set at + 55 ... + 60 ° C.
3. For uniform drying, the pallets are periodically interchanged.

The procedure takes 5 to 7 hours.

Outdoors

This is the longest drying time: it takes 10-14 days... The time and quality of the finished product largely depends on the weather conditions and the chosen location:

1. Choose a shaded and well-ventilated place, ideally under a canopy, so as not to hide vegetables in the rain. In this case, air humidity during and after rain is taken into account: it prevents high-quality drying.
2. Sliced ​​onions are laid out in an even layer on baking sheets, cardboard, sheets of white paper, any flat surfaces covered with cotton cloth or paper.
3. As they dry up, the slices are stirred periodically to provide fresh air for everyone.

other methods

Qualitatively and the onion is quickly dried in the airfryer... Here it takes 1 hour. Green feathers are ready in 30 minutes.

The device is turned on at maximum speed, setting the temperature to + 70 ° C.

Read also:

How to cook pickled leeks

The healing properties of baked onions

Salting recipes

For this use the feathers and salt themselves... For piquancy add pepper, other herbs and spices.

Simple salting

Take 1 kg of crushed feathers and 100 g of coarse salt. The ingredients are mixed and packed tightly in a clean container. Sprinkle on top with a layer of salt.

Reference! To remove the bitterness from the feathers, they are poured over with boiling water.

Salting with herbs

For the mix you will need:

• onion feathers - 0.5 kg;
• cilantro - 0.5 kg;
• dill - 0.4 kg;
• parsley - 0.3 kg;
• salt - 0.2 kg.

Preparation:

1. The greens are sorted out, washed, cut.
2. Dip in salted water for 10 minutes.
3. The liquid is allowed to drain, everything is dried.
4. Greens are mixed with salt, tamped into jars.

Useful Tips

For pickling, take not only vinegar, but also lemon, mustard, soy sauce... With each of these ingredients, you get a completely different taste of the workpiece.

When drying onions in the fresh air, make sure that it was not covered with mold — small black dots. This happens if the vegetable is left outside on a cool night, or if it is saturated with moisture from the air after rain.

To get rid of bitterness, they use such methods:

• pour boiling water over vegetables - a small part of the bitterness will come out;
• pour the cut turnips with water for 2 minutes;
• blanch - so the onion will lose its bitterness completely.

Conclusion

It is not difficult to prepare onions for the winter: they are pickled, salted and dried. A tasty and healthy product is complemented by meat, fish dishes, salads. Dried slices are used as a fragrant seasoning, mixed with other vegetables and herbs. Such blanks take up little space during storage, keep them in a cool, dark room.