Green onions for the winter: Methods. How to dry, freeze, salt and pickle green onions for the winter?

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

In terms of vitamins, phytoncides and minerals, green onions are leading positions among root plants. Many heard about the benefits of green onions. After all, it is not for nothing that feathers of a green ray, which also give saturation to taste are the best aesthetic decoration of dishes.

Green onions in our daily menu appear in the spring and does not leave our tables throughout the summer. But what about the winter?

We recommend just freezing the greens of the onion and enrich your favorite dishes by breathing in the summer, even when snow and blizzard are outside the windows. This article is dedicated to lovers of green onions.

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

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

• arrange a onion greenhouse in a city apartment
• choose an acceptable method of harvesting onion for the winter

The first method will provide the whole family with fresh greenery of onions, and the second - freshly frozen portioned bags of greens

In the second case, greens can only be added during cooking dishes (for soup, stew, hot).

Choose the second method? We proceed to frost.

The process of preparing onions for freezing includes several stages:

• rinsing on onions and removal of feathers that have lost a bright green color or with yellow tips (onions are preferable to cut off before it releases arrows)
• cutting the roots
• laying onions on paper towels so that water
• grinding onion feathers (if you prefer a frozen product in advance) and white onion roots (they can be frozen in separate containers)
• if desired, the blanching of greenery (pour onions with boiled water and boil for 2-3 minutes, after which the water needs to be drained, the onion should be left for a while to cool)
• compact packaging of greens on small bags or plastic containers (to use a thawed bag for one cooking)
• maximum squeezing of air from packages, signing them and a room in the freezer chamber

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

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

Is it possible to dry green onions for the winter and how to correctly

Drying onions is a great opportunity to prepare vitamin greens for the future, if in the summer the dacha managed to grow a large harvest of onions. Do not throw away a useful product that can be used in full all year round!

How to dry the greens of onions? There are several ways to dry the greens:

• natural drying is just in the air
• in the oven
• in the Aerogril

Dried onion retains more beneficial trace elements than a frozen product. In addition, during the preparation of various dishes, the dried onion reveals its taste better, maintaining its inherent acuteness and piquant "causticity".

A dry mixture of onions is part of sublimated soups, seasonings are one of the ingredients of gravy.

Advantages of dried onion over frozen:

• There are no microbes in the dried onion feathers. Adding spicy sharp seasoning to soup or gravy, you provide reliable protection for households from pathogenic bacteria in the cold season
• Onion greens increase the production of saliva. But this feature is so important for better digestion of food and metabolism
• Vitamin C is completely preserved in dried onion (it is not for nothing that ancient sailors stocked up with dried green onions in front of a long road that saved them from scurvy)

The first method of drying vitamin greens of 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 drying method in the open air will suit you perfectly. Have you decided to dry not in the country, but in a city apartment? Then lay out on the drying on the loggia

Drying process

• Rinse onion feathers under running water. Cut the yellowed ends, remove the bent greens and coarse parts of the feathers
• Grind the prepared feathers of the onion for pieces of 2-5 cm
• On a large sieve or wooden board, lay a layer of gauze and lay evenly and a thin layer of greens. Cover with white paper on top
• Shake the surface on which the greens is dried and mix its contents. Dry greens for 5-7 days
• The finished dry greens is broken. It is easy to crush it in your hands. Place the dried greens in the jar on the shelf of a conventional cabinet and store at room temperature

The second method of drying onion feathers is in the Aerogril

According to the hostesses, who have long been using an airgril for cooking, drying onion feathers in it is also convenient.

• Put the prepared and cut onion feathers on the upper grille of the device
• Set a temperature of 70 ° and after half an hour the process of harvesting greens will end

The third way is a drying of onion feathers in the oven

Everything is very simple here! Lay out the prepared greens of the onion and set the required temperature (it should be 40-50 °). Drying in the oven will take 2-3 hours

Video: drying onions

Pickled onions for the winter, how to marry?

• For pickling, the feathers of the onion should be taken fresh and juicy. Yellow feathers are not suitable for pickling
• Cut the tips
• Before marinating sharp onions, it must be packed with boiling water, eliminating excessive bitterness. Can also be placed in a pot of onion and bring it to a boil

Recipe for pickled onions - classic:

Ingredients:

1 kg of onion
200 g of dill
Salt and vinegar to taste
pepper

Cooking method:

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

You can cook unusual pickled onionwhich taste like garlic, but not so acute.

Recipe for pickled onions with garbage

• Onion feathers and bird cherry It is necessary to finely chop and pour pre-prepared marinade (sweet and sour or prepared to taste)
• Having boiled a little greens, it must be laid out in jars and placed in the refrigerator for storage.

Lucky onions - a wonderful additive for meat or stewed dishes of meat and vegetables. A significant drawback of pickled onions is that it cannot be stored for a long time (and only two weeks).

How to salivate green onions for the winter?

The salted onion will enrich the taste of any dish, whether it be salad, stewed vegetables on a side dish or soup.

Ingredients for salting green onions:

1 kg of onion
200 g of salt

Cooking method:

• After preparing (washing the greens of onions, removing the ends and drying on a paper towel), cut the greens and mix with salt
• Put it tightly in jars and compact until the juice isolated. Pour vegetable oil and cover with lids. A cold place is suitable for storing salted onions

Green onions for the winter in vegetable oil

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

Green onions in vegetable oil:

onion feathers (only freshly cut)
salt
vegetable oil
Dining vinegar

Cooking method:

• Prepare half a liter jars: wash with soda, pour boiled water. Sustain the banks in the usual way: in the oven for 10-15 minutes or hold 3-5 minutes on the nose of a kettle with boiling water. Boil the lids in a separate vessel
• Prepare onion feathers: rinse and remove excess damaged or sluggish stems, cut the ends, put on a dry towel
• Chop the onion. Pour 1 \\ 3 teaspoon of salt into each jar. The second layer after salt will be a onion of 1.5 - 2 cm thick and again pour 1 \\ 3 tsp. Salt
• Periodically compact the onion with a flea market until the juice begins to stand out. So fill the can on the shoulders
• For filling, you need 4 tbsp. l. vegetable oil and 1 tablespoon (9%) vinegar. Pour all the ingredients into the container and put on a small fire
• Hold on the stove until the contents start to boil, and add vinegar. Mix and remove from the stove. Pour oil into jars and immediately roll with lids.

Green onion paste for the winter

It is not difficult to cook paste from green onions. The main thing is to have time and desire. Winter is just around the corner, and it is better to meet it with a variety of conservation.

Green onions paste ingredients:

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

Cooking method

• The washed greens of the onion (you can add other greens for a more saturated taste), change the blender or meat grinder to the state to the pasty state. Transfer the resulting mass to banks
• Pour sunflower oil on top. Shake the jar well for uniform oil distribution. Add more oils (its layer should be approximately in the finger with thickness)
• Close the jar with a lid and put the paste in the refrigerator. The shelf life of such a pasta is several months

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

Harvesting of green onions for the winter

• We take a fresh, not sluggish onion with the average arrow in size, wash and remove the ends. If at the lower end is a rough skin, then we also cut it
• Having immersed greens in a colander, it is blatant in boiling salt water (250 g of salt per liter of water) on the maximum fire. After 3 minutes of the arrow of the onion we take out of the water and cooled under a stream of cold water
• After the water is draining, we lay the onion through small banks, for example, liter. Add spices to taste: bay leaf, a mixture of peppers
• We lower the jars filled on the shoulders into a large pot of water (water temperature - 85 degrees). Pasteurize for 15-20 minutes, roll up with lids and lay up the bottom under a warm blanket

Video: How to preserve the greens of onions for the winter?