Onions are a storehouse of vitamins and minerals; without it, neither soup nor the main course will seem tasty. Onions can be stored fresh almost until a new harvest; the situation is more complicated with their green feathers. Not all canned green onions retain their flavor.

Preserving green onions

The most common and effective way preserve green onion feathers without changing color and dehydrating fiber - salting. Heat treatment no product required.

In its own juice

Ingredients:

• 5 kg of onion;
• 1 kg salt.

During the cooking process you will need a knife, cutting board, pusher.

How to cook:

1. Thinly sliced ​​feathers are placed in layers in a jar. The layer can be a quarter of the can.
2. Each layer is generously sprinkled with salt.
3. The onion sprinkled with salt must be crushed firmly with a wooden masher. If you don't have a wooden masher, you can use glass bottle. Contact of any cut vegetables with metal objects utensils are undesirable.
4. The resulting juice should eventually cover the onion pulp. Roll up metal lid There is no point, just close the plastic jar. If you need to prepare a large amount of onions, you can use a plastic container.

You can combine onions with dill and parsley. Although dried herbs retain their aroma better. This product can be stored in the refrigerator until the next harvest. The disadvantage is that it can only be used in preparing hot dishes. You don’t have to expect a special onion aroma either. If you want to add canned onions at the end of cooking, you need to take into account the amount of salt in this preparation.

Without salt: step-by-step recipe

For this recipe, apart from the onion feathers themselves and special plastic bags for freezing with microcirculation holes, nothing is required.

How to cook:

1. The washed onion is cut into pieces.
2. Place in small portions into bags. It is not advisable to pack large portions.
3. Frozen vegetables, fruits, and herbs can be thawed only once, and only immediately before use. After defrosting, 6-10 hours will pass and herbal product, which has undergone shock freezing, will turn into silage.
4. The bags can be placed in a large plastic container and sent to freezer. Ideally, the camera can be set to blast freezing mode. Otherwise, the most high level cold, which is acceptable in this refrigerator model.

Preserving onions for the winter

Pickled small onions in jars

Pickled onions are suitable for serving fish and meat dishes. To organically choose the strength of the marinade, you need to select onions of the same size for rolling.

For onions 2 cm in diameter, the proportion of marinade ingredients looks like this:

• for 1 liter of water;
• 1 large spoon of salt;
• 2 identical spoons of granulated sugar;
• 3 cloves;
• 2 sprigs of parsley;
• 50 ml 4% vinegar.

For bulbs with a diameter of 3-4 cm, the amount of vinegar is doubled. For density, you can combine onions with garlic cloves. It is better to choose small cloves so as not to cut them. When poured with marinade, chopped garlic acquires a rich blue color.

Cooking method:

1. The greens on hand are placed at the bottom of the jars. Parsley gives more delicate taste and flavor than celery. These 2 spices can be used together. If you only have lovage on hand, you need to use it very carefully. 1cm 2 lovage leaves will replace a bunch of parsley and 3 celery roots to taste.
2. Small onions are placed in layers in jars. Garlic is placed between them.
3. The onion is poured with boiling marinade and rolled up.
4. If you touch the jar, it turns out that it is hot at the top and completely cold at the bottom. To ensure that the onion is evenly soaked in the marinade, you need to turn the jars over and let them sit like that for 10 minutes. If the temperature of the jar at the top and bottom is different, then the jars need to be turned over again.
5. This recipe does not require repeated pouring of marinade, otherwise the delicate skin of the onion will turn into rags.

Preserving onions in berry juice

This recipe is suitable for preparing a winter snack from onions whole and chopped. Any juice without pulp is suitable for canning. Whether the berries or apples are put through a juicer or steamed in a juicer - there is no fundamental difference for this recipe. If desired, you can use ready-made grape juice from muscat varieties of berries, which will give this dish a subtle, unique taste. Juice black currant and apples should be used with added water. It is not necessary to sweeten the juice.

Proportions for filling three liter jars of onions:

• 250 ml water;
• dessert spoon of spice mixture for mulled wine;
• a tablespoon of sand and salt.

If not ready mixture for mulled wine, which means you need to mix the ingredients yourself:

• cinnamon;
• cardamom;
• a couple of lemon slices;
• 2-3 crushed allspice peas;
• 1-2 cloves.

There should be a tablespoon of dry ingredients. Most of the composition comes from cardamom: it is the most fragrant.

Cooking steps:

1. Small young onions are blanched for a couple of minutes in salted boiling water. In order not to injure it when pulling it out, it is better to immerse it in water directly in a colander.
2. It is preferable to place it in the jars with a spoon, carefully lowering it and placing it as tightly as possible, otherwise you will need to increase the amount of filling.
3. The juice and remaining ingredients are brought to a boil. The marinade is poured into jars immediately after boiling.
4. The jars are hermetically sealed or sealed.
5. After 3-4 minutes, the jars are turned over so that the cold bottom layer of filling changes places with the warm one.

Fried onions for dressing

In order not to look for a place to hang onion wreaths in the city kitchen, you can prepare the dressing for first courses in advance. It is stored for a long time, the taste of soups remains the same as when using fresh vegetables, and it takes less time to prepare.

Ingredients:

• onions and carrots are taken in equal parts;
• for taste, you can add 1 pod of bell pepper;
• In the preparation for dressing cabbage soup and borscht, you can use 1-2 tomatoes.

Let's prepare it step by step:

1. Finely chop the onion (as for soup). To fry, fill the pan to a third of its height with oil. The browned onions are placed in a roasting pan, wog, cauldron or pressure cooker.
2. Peeled carrots are grated on a fine grater. Fried in oil and placed in a container with onions.
3. Carrots are mixed with onions and seasoned with salt.
4. The remaining ingredients prepared for the dressing are added.
5. Everything is covered with a lid and simmered for a quarter of an hour over low heat.
6. It is more convenient to store the dressing in the refrigerator in a square or rectangular container. A large number of oils are an excellent preservative.

The contents of an open container are best used within a week. In accordance with the consumption, you need to select the volume of the container for preservation.

Spicy snack: Korean recipe

There is one drawback to products prepared according to Korean recipes: they all have the same taste, which is dictated by the presence of special spices. The traditional half-forgotten Russian appetizer is not inferior to the Korean one in terms of spiciness.

Ingredients:

• 1 kg of onions and 1.5 kg of chopped cucumbers;
• 7 g ground black pepper.

Marinade:

• 1 liter of water;
• 1 glass of vegetable oil;
• dinner spoon of 70% acetic acid;
• a couple of dessert spoons of salt;
• dessert spoon of sugar.

Cooking method:

1. Onions and cucumbers are cut into small thin pieces different containers. This will make it easier to pack the vegetables into the jars. For those who like it spicier, we can advise adding a couple of pressed garlic cloves to each jar.
2. Place a tablespoon of cucumbers and onions in equal layers into the jars.
3. Each layer of vegetables is sprinkled with a pinch of black pepper. This continues until the jar is filled up to the shoulders.
4. The marinade is being cooked. The jars are filled with it immediately after boiling. The peculiarity is that both onions and cucumbers are lighter than the marinade; they will tend to “jump” out of the jar. You need to calculate the amount of filling so that after sealing the jar, all the vegetables in the top layer are covered with it.

A few hours and all the vegetables, saturated with moisture, will settle naturally.

Canned onions for the winter (video)

Bon appetit!

PREPARING SEASONING FROM GREENS

Dill greens 1 kg
- parsley 1 kg
-celery greens 1 kg
-hot peppers 2 pcs.
-sweet pepper 1 pc. big size
-salt 400 g

1. Wash parsley, dill and celery thoroughly in cold water and dry on napkins.
2. Chop the greens. Wash the peppers, remove seeds and stems and slice thinly. Mix everything well in a large bowl. Add salt and mix again.
3. Place the mixture tightly in sterilized jars, cover with paper and tie with twine. Keep refrigerated.

The recipe is simple, chop all the vegetables finely and mix, these are: tomatoes, onions, turnips, bell pepper, carrots and greens. Can be used as a garnish. It’s really convenient, defrost it in the microwave and a delicious side dish is ready.

Simple ways to prepare greens for the winter

Pickling greens

To pickle spices for the winter we will need:

• regular salt, without impurities 250 g
• fresh greens 1 kg

Sort through the plants, remove all yellow leaves and long stems. Wash under running water and shake to remove excess moisture. Finely chop and mix with salt. Place in small glass jars. Close with nylon lids.

For those who like spicier seasonings, you can do this:

Mix salt for preparation with 6-7 chopped cloves of garlic. Lay out the prepared ingredients in layers. After 18-20 hours, the spicy seasoning will settle. Add layers to the jar so that last layer there was salt.

Such preparations should be stored in the refrigerator, but in the positive zone.

When cooking, do not salt dishes to which you will add salted herbs.

When harvesting greens for the winter in this way, their shelf life is 9-10 months.

Preparing greens in oil

Rinse freshly picked aromatic plants and chop finely. Can be passed through a meat grinder. Place in small jars and fill vegetable oil. Stir the mixture with a wooden skewer. Add enough oil to cover the greens.

For a spicy taste, you can add half a red hot pepper or a few cloves of garlic.

Close the jar tightly and store in the refrigerator. Shelf life 6-9 months.

Unusual preparation of herbs and aromatic oil

You will need greens to suit your favorite taste:
parsley,
dill,
basil,
celery,
cilantro,
olive or vegetable oil.
Wash all the greens well and dry on a towel.
Chop finely with a knife or grind with a blender.
Place the greens in prepared dry jars (do not compact them). Pour oil over the greens and stir gently so that the oil reaches the bottom and envelops all the greens.
Store in the refrigerator on the coldest shelf.
I really liked this method of preparing greens. Previously, I froze, dried and salted, but here I came across such a miracle. I hope you find it useful.

Pickled greens for the winter

Prepare the marinade:

For 800 ml of water, take 2 tablespoons of granulated sugar, 1 tablespoon of pure salt and 200 ml of vinegar 9%.

Rinse the prepared raw materials thoroughly, place them tightly in jars and pour boiling marinade over them. Roll up the jars and wrap them well until cool. Pickled greens can be stored for about six months.

Frozen greens

The simplest and convenient way Preserving greens means freezing them. It is better to freeze a bouquet from herbs. There are many ways that modern housewives use:

• Wash the aromatic herbs, dry on a towel, then wrap in a plastic bag and freeze
• Can be stored in vacuum containers, after cutting into small pieces
• Chop 0.5 kg of fragrant herb and mix with 500 ml of water. Pour into ice cube trays and freeze

Frozen aromatic seasoning can be stored for up to two years.

Harvesting dill for the winter
Using this method, I compact the greens very tightly into molds for freezing ice (you can freeze them in pancakes, but “cubes” are more convenient to use) and add as much water as possible (as in the photo on the left).
You get cubes. Ice completely retains color and aroma. When I put this dill in soup in winter, it seems like it was just picked from the garden.

Harvesting green onions for the winter.

Recipes for green onions.

Green onions are tender greens and cannot be stored for long; they begin to wither and dry out.

Green onions can be prepared for the winter in several ways:

• dry
• pickle
• to freeze

How to dry green onions for the winter.

Wash green onions well and shake off excess water and let the onion dry completely.

Remove damaged and dried ends, cut off the white part, only green feathers are needed for drying. Chop the onion into pieces approximately 0.5 cm in size.

Place the chopped onions on white paper in one layer and dry in the shade (not in the sun).

When the onion is dry, place it loosely in a jar and close the lid.

Dried onions retain minerals and some vitamins, but lose their flavor and can be stored for a year.

How to pickle green onions for the winter.

You can salt all the green onions, along with the white part.

Wash the onion well, dry it, remove the dried ends and let the onion dry well.

Cut the onion into pieces and place in a sterilized jar in layers of 1.5-2 cm. Generously sprinkle each layer with salt and crush with a wooden pestle until the juice appears.

The amount of salt for about 1 kg of onion is 200 g of salt. Sprinkle a layer of salt on top and close the jar tightly.

Store salted green onions in the refrigerator; the optimal storage time is 6-8 months.

How to freeze green onions for the winter.

Method 1.

Wash the green onions well, remove the dried ends and dry completely, spreading them on a towel. The onions should be completely dry.

Cut the onion into pieces and place in a plastic container without crushing it.

Close the container tightly and put it in the freezer, if possible, using the blast freezing mode.

Using this method, frozen onions can be sprinkled on ready-made dishes in a plate or added to salads.

Method 2.

Wash the onion, shake off excess water and chop.

Fill ice cube trays with onions and pour cold water and put it in the freezer.

Remove the frozen cubes from the molds, put them in a tight bag, and tie the bag.

Add frozen onion cubes at the end of preparing soups or main courses.

Frozen onions retain all vitamins, minerals and flavors and can be stored for up to a year.

The use of green onions in cooking gives dishes an original aroma and taste, and also makes them healthy. This plant must be consumed daily throughout the season to provide the body with vitamins and minerals, which is especially important in winter.

In order for green onions to be preserved for a long time, it is important proper preparation, which includes cutting, peeling, drying and slicing. In addition, for the blanks you need to select high-quality feathers that are undamaged and not dry.

A bow that has already shot arrows is not used for storage; such feathers are hard and tasteless.

Before you start preparing, you need to:

• cut off long feathers of bright green color;
• cut off the dried tips of the feathers and discard them;
• rinse the onion thoroughly under running water;
• Dry the onion using a clean towel;
• Cut the feathers as convenient for the housewife - finely or coarsely.

In addition, you need to know a few rules that will help you store onions for a long time:

• cut onion feathers with a knife or kitchen scissors, but not with food processor, this will cause the plant to release juice;
• onions with salt or oil are stored in a glass container;
• dried onions can be stored in fabric bags or plastic bottles.

After preparing the plant, you can begin harvesting onions.

Saving methods

To freeze

Storing in the freezer is very convenient. To do this, you do not need to use oil or salt; you do not need to defrost the plant when preparing dishes.

You can store this onion for up to a year. The plant is frozen as follows:

• clean dry onion finely chopped;
• the greens are placed in ice trays or other small cups, but not to the top;
• containers are filled clean water and put it in the freezer.

If there is not enough space in the freezer, you can use a more convenient method: wrap finely chopped onions in cheesecloth and throw them into boiling water for a couple of minutes. After it has drained, place it in bags, dividing it into portions.

Dry

Another way to prepare green onions at home is to dry them. This onion can be used in absolutely any recipe. Besides, no special conditions for storage: the product is well stored and retains its nutritional properties when room temperature.

Drying is quite simple: the chopped feathers are laid out in a thin layer on white paper and placed in a dry, warm place where direct sunlight does not reach. To do this, you can cover the plant with another sheet of paper.

Another way is to dry it in the oven. The plant is placed in the oven for several hours, adjusted temperature regime 50 degrees. The oven door is not closed.

Dried and frozen onions can be stored in airtight bags, which take up little space in the refrigerator or freezer, are also airtight and extend the shelf life of the product.

Pickle

You can make a good preparation if you salt the green onions. You need to mix it with salt at the rate of a glass of salt per kilogram of greens. The resulting mixture should be placed in glass jars, close the lid tightly and store in a cool, dry place.

The mixture can be used after two weeks. Alternative way pickling green onions - place the feathers in a jar or bottle with strongly salted boiled water.

Mix with oil

Top the contents of the jar with sunflower or olive oil. You can also add dill, parsley, celery or basil to the onion.

Prepare green sauce

It is not necessary to prepare only one way. For variety, you can freeze some of the onions, and dry or pickle some.

And another one is very tasty and useful option– prepare the famous Italian green sauce called Pesto from it.

Ingredients for Pesto:

• green onions – 200 grams;
• parsley, dill, cilantro, basil - 100 grams each;
• head of garlic;
• green bell pepper – 200 grams;
• sugar, salt, hot pepper to taste;
• vinegar - a teaspoon.

The preparation method is very simple: grind all the ingredients in a blender, or chop finely, add spices, vinegar, pour into small jars and put in the refrigerator or cellar. In winter, the sauce can be used as a seasoning for various dishes, salads, for making sandwiches, and marinades.

plant

Of course, the most effective and simple way to provide yourself with fragrant food for the winter green onions- This is to plant it on the windowsill. Many housewives put the onion in a jar of water and after a while feathers appear on it, but they are watery, pale, and their taste is unexpressed.

To obtain quality harvest on the windowsill, you need to pour pine sawdust into a box and dig in small bulbs at a short distance from each other. The contents of the box need to be watered, but not too much.

How to save before processing?

It also happens: the green onions have already been cut, but it’s not possible to prepare them in the near future. Therefore, it is necessary to keep the plant fresh.

You can do this in two ways:

1. Clear away any debris, gather into a neat bundle and place in a jar of cold water. Place the container in the refrigerator, change the water in it every two to three days.
2. Another way to keep onions fresh is to place them in a plastic bag. The plant is also cleared of debris and then placed in a bag that must be tightly tied without air entering.

An important condition if you are going to store the plant for a short time is that you should not wash it, but simply remove the dried tips of the feathers and damaged parts. Also, it is important not to bend it. The saved onions can then be used as needed.

As you can see, there are several ways to store green onions in winter. Each housewife chooses a suitable method for herself, making her own best dishes tasty and aromatic.

Fresh onions are rich in beneficial microelements. In frozen or dried form, it retains less nutrients, but at least it can improve the taste of food. Therefore, it makes sense to prepare for the winter. Below we provide basic recipes for preparing green onions.

Preparing green onions for storage

In order to be stored for a long time and not spoil, it is important properly prepare it for storage. This the process is underway in several stages. It starts with choosing feathers to store. They should be bright green, without damage, signs of wilting or yellowing.
In most cases, they will be shredded, so you need to remove any remaining soil from them and then rinse them well.

Important! The onion must be completely dry, so after washing it, place it on a towel and let it lie for at least an hour.

After they have dried well, they are cut and then used depending on the chosen storage method.

However, if we're talking about about regular greens in the refrigerator, It is not recommended to wash it, otherwise it will quickly deteriorate. For this storage method, it is enough to wipe it from dust. If there is too much dirt stuck to it, the feathers are washed in a bowl of water, placed in a colander, allowed to drain and laid out to dry on a towel.

In the question of how to preserve for the winter, the method of shredding feathers is not particularly important. It usually depends on what dishes the chopped feathers will be used in later. For example, for sauces you need fine cutting, and for borscht and soups - medium. To dry it, it is chopped into pieces of 5 to 7 cm. And if large feathers are found, they are first cut lengthwise. It is important not to grind it in a food processor.
Before you start, you need to decide how to store green onions at home; the container in which they will be stored depends on this. So, if it is simply placed in the refrigerator, ordinary bags will do, dried onions are kept in linen bags, pickles and preparations in oil should be in glass containers, and for freezing they are used plastic containers.

Storing green onions in the refrigerator

Perfect, simple and convenient place Onions are stored in a regular refrigerator. How long can I keep green onions in the refrigerator? If you keep chopped feathers in it at a temperature of 3–4°C, it will not lose its presentation within 2–3 weeks. If the temperature is lowered to 0°C, the shelf life will increase to 1–2 months. There are several ways to keep vegetables in the refrigerator.

In a plastic bag

This method allows you to have fresh herbs on hand during one and a half months. It is enough to pack the feathers in a plastic bag, pierce a few holes in it for ventilation and put it in the refrigerator on the vegetable shelf.
There are more complex method, but it will work for feathers that are not separated from the bulbs. To use it, you need to remove all yellowed and damaged parts of the plant, and dip it in water. Now the bulbs with roots need to be wrapped in a damp rag, wrapped with paper on top and tied with a ribbon. Only after this can the onions be placed in a bag in the refrigerator. This method allows you to keep it fresh for a month.

Did you know? For long storage It is important that moisture does not get on the feathers. Usually, if you place the bag directly in the refrigerator, condensation will form on it and water will inevitably fall on the greens. To prevent this from happening, the empty bag is placed in the refrigerator for a while so that it cools down to the temperature inside the chamber. Then they take it out, immediately put the onion in and immediately put it back in the refrigerator.

In a glass container

Place washed and dried greens in glass jars, cover with nylon lids and place in the refrigerator. Greens like this about a month will save fresh look, aroma and beneficial properties.

Important! Only whole greens can be stored in this form, since bent and broken they quickly deteriorate. Therefore, select only small feathers for jars.

In paper

You can store green onions in the refrigerator wrapped in paper. This way it is preserved for two to three weeks. To do this, wash the vegetable well and allow the water to drain. Then wrap it in clean paper. It should not be a newspaper, as typography is hazardous to health.
You can take a paper napkin that does not crumble due to water, or craft paper. It is only important that it is not waxed. The top of the package is sprayed with a spray bottle, hidden in a bag and left in the refrigerator.

Important! Onion greens have different shelf life depending on the harvesting method. So, salting green onions for the winter allows you to store them for up to six months; onions placed in oil can be stored for the same amount of time. Dried onions retain their properties for two years, and frozen ones - no more than a year.

Freezing green onions

Most housewives prefer to use long-term storage greenery This is quite easy to do. Fresh and sorted greens are washed under running water and dried.
After this, use one of three freezing methods:

1. The feathers are cut and fried in a pan until they are cooked. Cooled onions are placed in containers and frozen. Roasting and subsequent freezing give the vegetable a special taste, which it then imparts to all dishes in which it is used.
2. The feather onions are kept in boiling water for three minutes, placed in a colander and waited for the water to drain. Then cut into pieces the right size and compacted into plastic containers that are frozen.
3. Washed and dried feathers are cut into small pieces and blanched for about five minutes. After this, put it in a colander and wait until the onion has cooled. Then they are put into plastic containers and sent to the freezer.

Drying green onions

Greenery is another way to preserve healthy vegetable for a long time.
Before harvesting, it is washed well, cut and laid out on clean paper to dry in a warm room. Make sure that the workpieces are not exposed to direct rays of the sun, otherwise everything in them will be destroyed. useful material. If there is no such place, you can cover the onion with another piece of paper.

You can determine whether the onion is dry enough by rubbing it between your fingers. When it crumbles easily, it has reached the desired state. Now it is poured into jars, covered with lids and stored at room temperature in a dry place. This preparation method takes about a week.

Pickling greens

Pickled onions are used for soups, vegetable side dishes, and salads.

How to pickle green onions? Take a kilogram of onions and wash them well. When it dries, chop it and mix it with 200 g of salt. Tamp the resulting mass into glass jars to release the juice. The jars are compacted tightly, but so that there is a little space left on top for vegetable oil. Jars covered with plastic lids are stored in a cool place.

How to ferment green onions

Another interesting way harvesting green onions for the winter - sourdough. To do this, the prepared feathers are chopped with scissors or a knife to about two centimeters in length and poured into glass jars in layers. Sprinkle each layer with salt.

Green onions are often used to prepare various dishes and added to salads. In the summer they buy it in bunches or simply pick it from the beds. But there are many recipes on how you can preserve green onions for the winter. Such preparations do not take much time, but allow you to have a healthy vitamin product on hand all year round.

Green onions are a delicate and perishable product. If they are not used for their intended purpose soon after collection, they will quickly lose their freshness. In a warm, dry room they will soon wither and turn yellow. In humid environment will begin to rot. But if you prepare the feathers a little and create certain conditions, you can easily extend the period of their use.

Green onions can remain fresh from 2 weeks to 1.5 months if kept at a temperature of 1 to 8 °C. A refrigerator is ideal for this. Green feathers can be stored in this way at any time.

To make green onions for the winter, they can be preserved. All this time, store in closed jars at a temperature of 5 to 10 ° C. This product remains usable for 6 months. Keep canned vegetables in the refrigerator, on the balcony. Residents of private houses save banks in the basement.

Fresh onions can be stored even longer after heat treatment. Greens can be frozen or dried. In the first case, the freezer compartment of the refrigerator is used for storage. When stored at a temperature of -18...-20 °C, you can cook dishes with green onions for 6-12 months. When stored in a regular freezer, the use time will be shorter - up to 3-4 months.

This product can be preserved for the longest time in its dried form. Ideal for him are room conditions, minimal humidity and good ventilation. Dried onions are usually stored in the kitchen, table or hanging cabinets. To preserve such products, the absence of light is considered mandatory. Drying green onions makes it possible to use the preparation for up to 2 years.

How to keep green onions fresh: storage methods in the refrigerator

A few tricks can help keep green onions fresh for a few weeks longer than usual. If you just put it in the refrigerator, there will be no effect. It is worth taking care of the correct “packaging”. There are different ways to store onion greens in the refrigerator.

In a glass container

This method is well suited for preserving young onions with short green pen. You will need clean, dry glass jars that are tall enough to accommodate the entire plant. They cannot be bent or broken. This will lead to rapid spoilage of the product.

Before storing green onions, do not wash them at all or dry them well so that no moisture remains on them. It is carefully placed in a jar and sealed with a lid. The workpiece is sent to the refrigerator, where it is kept until it is needed. You can keep green onions fresh in the refrigerator using this method for 1 month.

In a plastic bag

An equally good option for storing onion greens is to put fresh plants in an ordinary plastic bag and put it in the refrigerator. So that they do not disappear, but remain fresh as long as possible, they must be:

• healthy;
• without traces of diseases and damage left by pests;
• without yellow, dry leaves and dirt.

Before storing the bulbs and feathers, you need to cool them by putting them in the refrigerator, and then put them in a bag and tie them. This way, condensation will not form under the film, which means the greens will last longer. You can store green onions in a bag in the refrigerator for up to 1.5 months.

How to Preserve Onion Greens for the Winter

Harvesting onions for the winter can occur different ways. It all depends on the amount of raw materials, the need for supplies and the available conditions for saving the product. For long-term preservation, vegetables are dried, canned or frozen.

Drying

It's simple and effective method storing onion greens in winter. To prepare the preparations, vegetables are washed, dried well and cut into strips 3-5 cm long. The prepared raw materials are placed in a fairly thick layer on trays covered with parchment paper so that the greens do not darken. Dry in the oven with the door slightly open, stirring regularly. Maintain the temperature around 50 °C. The average drying time takes about 2-3 hours. The dried product is placed in fabric or paper bags and stored in a living room.

Green onions are dried for the winter in electric dryers, as well as in the air, protected from direct sun rays place, covering from insects with a net or gauze. If it’s hot outside, the product becomes ready in 2-3 days. In an air fryer, when positioned on the top rack and at a temperature of 60-70 °C, it will take 20-30 minutes for complete drying.

Pickling

Pickling green onions is very convenient and does not require much time. This preparation can be added to many dishes. Washed, dried and chopped onions into small rings are simply mixed with salt and placed in prepared sterilized jars. For 1 kg of raw materials, use 1 glass of salt. Banks are closing plastic lids. Often other greens are added to the preparations: basil, dill, parsley. It makes an excellent mixture for first and second courses.

Freezing

A very popular method among modern housewives is the method of freezing food for the winter. Greens, including onions, are no exception. The simplest option for freezing is to finely chop the product, which has been previously washed and dried from water, put it in a container and store it in the freezer. Regular bags or special ones with a zipper will also work.

Freeze green onions for the winter in ice cubes. The slices are laid out in molds, filled with clean cold water and sent to the freezer. After 1-2 days, take them out of storage for a while, take them out of the molds, put them in bags and place them back in the freezer. Frozen onions are used immediately, without defrosting they are added to hot food; in dishes they are almost in no way inferior to fresh from the garden.

In oil

Such blanks are good for their versatile use. Onion greens can be used for dishes, and the oil can be used for salad dressing. As the product is preserved, it acquires a specific smell and taste, which only adds piquancy to the dishes.

To prepare the onion, wash it after removing the old yellow feathers and cutting off the roots from the bottoms. Green feathers are dried and cut into small rings. Place the workpiece in clean, sterile small jars. Cover the slices tightly and pour any vegetable oil on top. The jars are closed with lids. The finished product is stored before and during use in the refrigerator, basement, or balcony.

Storing onion greens at home is quite easy if you follow these recommendations.

1. To prepare onions that will remain in the refrigerator, you should choose plants that have just been picked from the garden. They should not have signs of withering, disease, or decay. Any onion is suitable for canning and processing. Problem areas Simply cut with a knife and the remaining parts can be used.
2. If vegetables are pre-washed to prepare preparations for the winter, they are then thoroughly dried. There should be no moisture remaining on the feathers. Wet raw materials are poorly stored and will quickly disappear.
3. Fresh onions are stored longer when air does not penetrate to them - phytoncides help preserve the product in its original form.
4. It is better to freeze vegetables in small portions. Ideally those that are suitable for one use. This product loses its appearance and taste properties if it is frozen and thawed several times in a row. And it’s more convenient to use such a preparation than every time breaking off pieces from a large block of frozen onion.
5. It is better to prepare a canned product in a small container so that it can be used faster. Jars with a volume of 0.5 liters or even smaller are perfect for this. This way the preparation will preserve the inherent taste of the onion as much as possible.
6. It is most convenient to choose several options for preparing onion greens at once. This way it will be possible to save a much larger volume of onions than using one method and will last for the whole winter.