How to keep leeks for the winter: drying, freezing and the best recipes for preparations

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

Selection and preparation of leeks for long-term storage

Remove the onion-leek for the winter from the beds before the onset of the first frost. A dry and sunny day is chosen for harvesting.

Dig up the vegetable and gently shake it off so that the earth does not end up between the onion feathers. Then it is dried so that there is no moisture left between the leaves.

For storage, select whole, undamaged specimens with strong bulbs. Their roots are cut off, but the bottom is not touched. The onion rots quickly without roots, so it is better to leave 1/3 of the root length. Yellowed and diseased leaves are removed, healthy leaves are left.

Where and what to store

For winter, leeks are harvested fresh, dried, frozen and canned.

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

In the cellar / basement

Often, for storing leeks, a cellar or basement is chosen, in which a large amount of product can fit.

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

Important! Uncut leaves will turn yellow at least half during storage. You cannot completely cut them off, as they feed the false bulb.

The leeks are folded upright in a container with a trellised bottom and placed onlku.

When stored indoors, maintain the temperature regime. At temperatures above + 1 ° C, the onion will begin to rot. To keep 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. They are laid out in bags of 5-7 stems or packed 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, as the leek can withstand temperatures down to –7 ° C. Plants are laid out in boxes in one layer, covered with insulating material on top that allows air to pass through. Vegetables periodically examined. Spoiled plants are removed to ensure the safety of others.

In a ditch / trench

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

In sand

Sand is poured into a box or container with 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 sprinkle with sand. The filled container is placed in cool dark place for storage - in a cellar or basement.

Freezing leek

The easiest and most affordable method of storing leeks.

Plants are thoroughly washed with running water and dried, cut into rings. The size of the slices depends on which 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 are frozen, they are put in bags or containers.

Council. Spread the onions in small portions so that the product is less in contact with warm air when you open the container.

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

The re-thawed product is not frozen.

Drying

Leeks are dried in an oven or electric dryer. The vegetable is washed with running water and dried, cut into rings. Spread out in a thin layer on a baking sheet or pallet. In the oven, set the temperature to + 45 ... + 50 ° C, in the electric dryer - + 65 ... + 70 ° C. Drying time in the oven - 2-3 hours, in the dryer - 1-1.5 hours.

The best recipes for harvesting leeks for the winter

Leeks are salted and pickle.

We offer you to familiarize yourself with the best recipes cooking leeks for the winter.

The classic way of salting

An easy and quick way to preserve leeks for the winter.

For cooking you will need:

• leeks - 1 kg;
• salt - 50 g.

Step by step cooking:

1. The onion is cut into rings, put in an enamel bowl and lightly tamped.
2. Add salt and mix thoroughly. Add spices to taste if desired.
3. Cover with a lid and set the oppression. 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 blank has an unusual color and sour taste.

Required Ingredients:

• leeks - 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. Cut the white part of the leek into large pieces.
2. Prepare the marinade: add salt, sugar, allspice and black pepper, bay leaf and vinegar to boiling water.
3. Dip the leeks in a boiling marinade and simmer for one minute. Add hibiscus to the marinade, boil for another minute and remove from heat.
4. Onions are laid out in a sterilized jar, poured with marinade, rolled up.
5. The jar is sterilized in an airfryer for 10 minutes at a temperature of + 150 ° C.
6. Store in a cool, dark place.

Salted onions with beets

The recipe for Georgian cuisine is salted prasa.

Required Ingredients:

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

Preparation:

1. The leeks are washed under running water. Separate the cuttings from the leaves.
2. Leek leaves are dipped into boiling water and boiled for 2-3 minutes, thrown back in a colander. Then cuttings are dipped into boiling water, boiled for 5-6 minutes and discarded in a colander.
3. Leaves and cuttings are folded into a container, filled with cold water and left for 2 hours.
4. The onion is taken out of the water, salt, randomly chopped beets and chopped celery are added to it. Stir and leave for 2 days in a cool dark place.
5. Then the resulting mass is laid out in glass jars, stored in the refrigerator.

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

With sesame seeds and soy sauce

An original and delicious recipe for pickled leeks.

For cooking you will need:

• leek stalks - 2 pcs.;
• ground red pepper - 1 tbsp. l .;
• sesame seeds - 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 they cook:

1. The leek is washed under running water. Chopped in 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. Everything is stirred and left 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 way it is harvested.

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

The optimum storage temperature for fresh plants is from +1 to –1 ° C, relative humidity is 80-85%. Subject to the temperature and humidity conditions in the basement, the onions will remain in the sand for up to six months.

Winter will lie on the balcony, while the lowest temperature that a vegetable can withstand is –7 ° С. In the refrigerator, the vegetable is stored for three to five months.

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

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

Canned and pickled vegetables are stored for up to a year, then the taste of the preparations 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 usable for several weeks. The shelf life depends on the preparation method. The longest shelf life is for frozen, dried and canned onions.

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