Harvesting spring onions for the winter: ways. How to dry, freeze, salt and pickle green onions for the winter?

Information about the methods of harvesting spring onions for the winter.

On the content of vitamins, phytoncides and minerals, green onions occupy a leading position among root crops. Many people heard about the benefits of green onions. It's not for nothing that the best aesthetic decoration of the dishes is served by the green onion feathers, which also add a rich flavor to the taste of

. The green onions in our daily menu appear in the spring and do not leave our tables throughout the summer. But how to be in the winter?

Onion feathers can be harvested for the winter in various ways.

We recommend simply freezing the onion greens and enriching your favorite dishes with the breath of summer, even when snow and snowstorms are outside. Fans of green onions are given this article.

Is it possible to frost green onions for the winter and how right?

If you want a green onion to be on your table year round, then you have two options:

• arrange an onion greenhouse in a city apartment
• choose an acceptable way for you to harvest onions for the winter

For freezing, you must choose a juicy fresh greens

The first method will provide the whole family with fresh greens of onion, and the second - with freshly frozen portion packets with greens

. In the second case, the greens can be added only during the preparation of dishes( for soup, ragout,).

Have you chosen the second method? We proceed to freeze the .

The process of preparing onions for freezing includes several steps:

• washing the onion green and removing feathers that have lost a bright green color or with yellow tips( it is preferable to cut the onions before it releases the arrows)
• root cutting
• placing onions on paper towels toglass water
• chopping onion feathers( if you prefer a pre-cut frozen product) and white onion roots( they can be frozen in separate containers)
• if desired - blanchs(pour the onion with boiled water and boil for 2-3 minutes, after which the water must be drained, leave the onion for a while to cool)
• compact packing of greens on small bags or plastic containers( to use the defrosted bag for one cooking)
• maximumextrusion of air from the bags, signing them and placing them in the freezer

Washed onion is ground

Packed in packages or containers

Onion bags stored in the freezer

How much onions are stored in frozen winede? Depending on what temperature was used for freezing, the greens can be stored for three months( if the temperature did not exceed 8 degrees) and up to six( if the freezing took place at a lower temperature).

Freezing does not take much time, but you save the vitamins and trace elements necessary for your body.

Can I dry the spring onion for the winter and how is it correct?

Drying the onions is a great opportunity to prepare vitamin greens for the future if in the summer at the dacha it was possible to grow a large crop of onions. Do not throw away the same useful product, which can be used in full all year round!

How do you dry the onions? There are several ways to dry the green:

• natural drying just in the air
• in the oven
• in the aerogrill

The dried onion retains more useful micronutrients than the frozen product. In addition, during the preparation of various dishes, the dried onion better reveals its taste, preserving its inherent sharpness and savory "acerbity."

Dry onion mixture is a part of freeze-dried soups, seasonings, is one of the ingredients of gravy.

Dried onion retains all the useful properties of fresh

Benefits of dried onions before frozen:

• In dried onion feathers there are no microbes. Adding spicy spicy seasoning to soup or sauce, you provide reliable protection to households from pathogenic bacteria during the season of colds
• Onion greens increase the production of saliva. But this feature is so important for better digestion of food and metabolism
• In dried onions, vitamin C is completely preserved( it is no wonder that ancient seafarers were stockpiled with dried green onions in front of a long road that saved them from scurvy)

The first way of drying the vitamin green onions is in the air

If you have time, and your dacha has a place in the shade, and even with a draft, then the method of drying in the open air will suit you perfectly. Decided to dry not at the dacha, but in the city apartment? Then spread the onions for drying on the logs

Slicing onions for further drying

Drying process

• Rinse the onion pens under running water. Cut off the yellowed tips, remove the greased greenery and coarsened parts of the
• feathers. Grind the prepared onion feathers into 2-5 cm pieces.
• Place a layer of gauze on a large sieve or wooden board and lay the greens evenly and thinly. Top with white paper
• Periodically shake the surface, on which the greens are dried, and mix its contents. Dry the green 5-7 days
• Finished dry greens fragile. It is easily crushed in the hands. Place the dried herbs in a jar on the shelf of a regular cupboard and store at room temperature

Grinded greens are placed on a layer of gauze and covered with paper

Dry onion greens brittle

The second way of drying onion pens is in aerogrill

According to the owners, who have long used aerogrill for cooking,dry onion feathers in it is also convenient.

• Prepared and cut onion pens laid on the upper grate of the
• Set the temperature 70 ° and after half an hour the greening process will be completed

Drying in the aerogrill

The third method is drying the onion pens in the oven

It's all very simple! Spread prepared onion greens and set the desired temperature( it should be 40-50 °).Drying in the oven takes 2-3 hours

Video: drying the onion

Pickled onion for the winter, how to marinate?

• For pickling, the onion feathers must be fresh and juicy. Yellow feathers are not suitable for marinating
• Trim off the tips of
• Before pickling the onion, it must be doused with boiling water, eliminating excessive bitterness. You can also put the onions in a saucepan and bring it to the boil

Pickled onion

Pickled onion recipe - classic :

Ingredients :

1 kg of onion greens
200 g of fennel
salt and vinegar to taste
pepper

How to prepare:

• Get the oniongreens and rinse. Dried onion on a paper towel. Prepare a brine of 120 grams of salt and a liter of water. Pour the chopped onion with brine and leave for 2 days. Drain the brine
• Prepare the dill: blanch 200 g of dill in boiling water for several minutes. Mix the onions with dill and cook the marinade. To do this, take 80 ml of 6% vinegar, two grams of fennel seeds, 4-5 peppercorns, sugar and salt
• Thoroughly wash the cans and place the onion greens with dill in them. Pour the onion with a hot marinade and sterilize for 10 minutes. Then everything is as usual: roll them up under the blanket!

You can prepare and unusual pickled onions with wild garlic , which tastes like garlic, but not so sharp.

Recipe for pickled onions with wild garlic

• Onions and wild garlic must be finely chopped and poured in pre-cooked marinade( sweet and sour or cooked to taste)
• After boiling a bit of greens, it needs to be spread over jars and stored in a refrigerator.

Pickled onions are a wonderful addition to meat or stews from meat and vegetables. An essential disadvantage of pickled onions is that it can not be stored for long( but only two weeks).

How to pickle the green onions for the winter?

Salted onions enrich the taste of any dish, whether it's salad, stewed vegetables on a side dish or soup. Ingredients for pickling green onions:

1 kg of onion greens
200 g of

salt Preparation:

• After preparation( washing of onion greens, removing tips and drying on a paper towel), cut the greens and mix with salt
• Tightly put in jars and tampbefore isolating the juice. Pour the vegetable oil and cover with covers. For storage of salted onion, a cold place will suit

Salting onions for the winter

Green onions for the winter in vegetable oil

Onion feathers in vegetable oil will retain their juiciness, aroma. In winter, you will need to open a jar to refill your favorite salad or other dish.

Ingredients for green onion in vegetable oil:

onion pens( freshly cut)
salt
vegetable oil
table vinegar

Preparation:

• Prepare a half liter jar: wash with soda, beat with boiled water. Sterilize the cans in your usual way: in the oven for 10-15 minutes or for 3-5 minutes on a teapot nozzle with boiling water. Boil the lids in a separate vessel
• Prepare the onion pens: rinse and remove excess damaged or stubby stems, cut off the tips, place on a dry towel
• Chop the onion. In each jar, fill 1/3 teaspoon of salt. The second layer after the salt will be onion with a thickness of 1.5 - 2 cm. And again pour 1 \ 3 tsp.salt
• Periodically ram the onion with a crush until juice starts to separate. So fill the jar on the shoulders
• For pouring you need 4 tbsp.l.vegetable oil and 1 tablespoon( 9%) of vinegar. All ingredients pour into a container and put on a small fire.
• . Keep on the stove until the contents begin to simmer, and add the vinegar. Stir and remove from the plate. Pour oil into the cans and immediately roll up the lids.

Green onion paste for the winter

Prepare a paste from a green onion is not difficult. The main thing is to have time and desire. Winter is not far off, and it is better to meet it with a variety of conservation.

Ingredients for green onion paste:

water 300 ml
8% vinegar - st.l.
2 tbsp.l.salt,
50 g of sunflower oil

Method of preparation

• Washed greens of onions( you can add other greens for a more saturated taste), mix with a blender or grinder until it is pasty. Pour the resulting mass into cans.
• Pour the sunflower oil on top. Thoroughly shake the jar to distribute the oil evenly. Add more oil( layer it should be approximately in a finger thickness)
• Close the jar with a lid and put the paste in the refrigerator. The shelf life of such a paste is a few months

How to use the paste? Add fragrant green paste to your favorite dishes, sauces.

Harvesting arrows of green onions for the winter

• Take a fresh non-sluggish onion with medium-sized arrows, rinse and remove the tips. If the bottom end is coarse, then cut it too
• After immersing the colander in the colander, it is blanched in boiling salted water( 250 g of salt per liter of water) at maximum heat. After 3 minutes, the arrows are removed from the water and cooled under a cold water jet
• . After the water has drained, place the onions in small-sized cans, for example, one liter. Add spices to taste: bay leaf, a mixture of peppers
• Filled on the shoulders of the cans we lower into a large pot with water( water temperature - 85 degrees).Pasteurize for 15-20 minutes, roll up the covers and lay it upside down under the warm blanket

Video: how to preserve the onion greens for the winter?