Pickled green onions for the winter: 15 best cooking recipes with photos

Marinated green onions harvested for the winter will help housewives when cooking at a time when fresh herbs are not so easy to get. The preparation is not only tasty, but also rich in vitamins contained in fresh feathers. Many chefs, having made such a preparation once, can hardly imagine a winter menu without an original delicacy.

Features of harvesting green onions for the winter

You can harvest even feathers with small heads, for example, sevok, for the winter.It is known that the collected greenery quickly loses its qualities and attractive appearance, therefore it must be cut off immediately before harvesting. Remains of earth are removed from the feathers, washed and allowed to dry. Leek is harvested together with the white part, cut into small pieces. The shallot variety, which is gaining popularity among gardeners, gives little greenery, therefore, almost one head is used for pickling. You can supplement the preservation with any greens to taste.

Selection and preparation of greens

Feathers to be marinated should be fresh, full of color and free from damage, signs of wilting or yellowing. The greens are washed thoroughly and must be allowed to dry, after which they are cut into pieces of the required size.

How to keep onion feathers for a long time?

There are many methods that allow you to save blanks for a long time. Each hostess can upgrade the recommended recipes at her own discretion by adding herbs.

Dill recipe

Crispy pickled onion is obtained by harvesting it together with dill. Add some parsley if desired. You will need the following ingredients:

• feathers - 1000g;
• green dill - 250 g;
• dill seeds - 1 tsp;
• allspice - 12 peas;
• vinegar 6% - 0.8 l;
• sugar - 1 tsp;
• s alt - 3.5-4 tbsp. l. per 1 liter of water.

Cut the prepared onion greens into small pieces. A brine is made from s alt and water and onions are poured over them, leaving for 2 days. After that, the brine is drained. The dill is finely chopped and blanched, then added to the onion. All greens are thoroughly mixed and laid out in prepared containers. Marinade is boiled from vinegar, dill seeds, pepper and sugar and poured into jars with herbs.Preservation is sterilized and rolled up.

Lemon variant

You can pickle onions without adding vinegar, replacing it with lemon juice. For the blank you will need:

• pen green - 0.5 kg;
• lemon - 1 piece;
• sunflower oil - 2 tbsp. l.;
• sugar - 1.5 tsp;
• s alt - 1/2 tsp;
• water - 50 ml;
• ground white pepper - to taste.

Feathers are cut and seasoned with ground white pepper, mixing thoroughly. The remaining ingredients, juice and lemon zest are added to warm water. Onions are placed in a jar and poured with marinade, sent to be stored in the refrigerator.

With citric acid

If it is not possible to make preparations in lemon juice, then you can use citric acid. Delicious according to this recipe, shallots are obtained along with small heads. For cooking you will need:

• heads with a young pen - 0.5 kg;
• citric acid - 6g;
• water - 100 ml;
• s alt - 1⁄2 tsp;
• carnation - 1 bud;
• bay leaf - 1 pc.;
• red pepper, cinnamon, black peppercorns - to taste.

Water with spices and citric acid bring to a boil. Throw a bay leaf at the bottom of the jar, then lay the green mass and pour the marinade. Preservation is stored in the refrigerator.

With s alt

There is an easy way to prepare green onions with s alt. To do this, you need to take:

• feathers - 1000g;
• s alt - 250 g;
• refined sunflower oil - 4 tbsp. l.

Prepared feathers are crushed. S alt is poured into a bowl, chopped onion is also poured there and thoroughly mixed, slightly crushed. The greens are rammed into a sterile container, poured over with oil and closed.

Korean

Marinating according to this recipe allows you to make a universal preparation, combined with both first courses and side dishes, meat. You will need the following items:

• feathers - 2 big bunches;
• water - 1 l;
• s alt - 3-3.5 tbsp. l.;
• vinegar 6% - 3-4 tbsp. l.;
• rice vinegar - 2 tbsp. l.;
• soy sauce - 2.5 tbsp. l.;
• sesame oil - 1 tbsp. l.;
• sunflower or olive oil - 3 tbsp. l.;
• ground red pepper - 1.5 tbsp. l.;
• roasted sesame seeds - 1.5 tbsp. l.

Cut the feathers into large pieces, pour into a bowl and pour water with s alt and vinegar, leave for 4.5 hours. After that, drain the water and add all the other ingredients, mixing thoroughly. The resulting mixture is left to infuse for 24 hours in a cool place, then placed in a glass container and stored in a refrigerator.

With honey

Useful and healing preparation is prepared from the following components:

• feathers - 1500g;
• dry white wine - 300 ml;
• water - 300 ml;
• honey - 50 g;
• s alt - 1⁄2 tsp;
• fresh thyme - 5 branches.

Mix honey, s alt, vinegar and water in a saucepan, boil for a couple of minutes. Chopped onion and thyme sprigs are laid out in a glass container, poured with boiling marinade and sterilized for 10 minutes.

With vegetable oil

Greens harvested according to this recipe retain not only their aroma, but also juiciness. You will need the following items:

• feathers - 0.5 kg;
• s alt - 1.5 tsp;
• sunflower oil - 4-5 tbsp. l.;
• table vinegar - 1.5 tbsp. l.

The prepared feather is cut into small pieces. A third of a teaspoon of s alt is poured onto the bottom of the jar, then a layer of rammed greens 2 cm thick, then again s alt and again onions. This is done until the jar is full. Sunflower oil is boiled, vinegar is poured into it and then poured into greens. You can roll up conservation.

Canned green onions

To prepare a delicious preparation you will need:

• young feathers - 1000 g;
• dill and parsley - optional;
• water - 1 l;
• vinegar - 275 ml;
• sugar - 60 g;
• s alt - 1 tbsp. l.

Cut the prepared greens into small pieces. Throw s alt, sugar, pour vinegar into boiled water. Tamp the greens into a container and pour boiling marinade, sterilize for 25 minutes

How to freeze green onions for the winter?

In order to freeze onion feathers for the winter, you will need to carefully prepare them, and then cut them into small pieces. Arrange the greens in prepared bags (regular or specially designed for freezing), trying to squeeze out the air as much as possible. It is advisable to flatten the bags to save space in the freezer. Send the blank to the freezer, where it will retain its qualities for up to six months.

Drying onions

Drying is a simple, affordable and reliable way to harvest greens for the winter. It is worth remembering that onion feathers dry out and decrease in volume by about 6 times, so you need to take more green mass for harvesting for future use. The easiest way is to dry the greens outdoors. To do this, you need to finely chop the washed and dried feathers and spread them on a newspaper in one layer.

Use for drying and a sieve, the bottom of which is covered with gauze. If the house has an air grill, then the greens are dried in just half an hour on the upper grate at a temperature not exceeding 70 ° C. In a city apartment, onions are dried for 2-3 hours in an oven at a temperature of 40-50 C. Subject to all recommendations, 80% of all useful substances are preserved in greens.

How to pickle green onions with pickling

For a simple and tasty preparation you will need:

• onion greens - 1000 g;
• coarse rock s alt - 0.2 kg.

Chop the prepared greens and arrange in a glass container, sprinkling with s alt. At the end, a layer of s alt is poured and oppression is placed. After a couple of days, a brine appears. If this does not happen, the weight of oppression increases. Fermentation lasts 3 weeks.

Onion with wild garlic

An original and he althy snack is prepared from the following ingredients:

• onions and wild garlic - 2 kg;
• water - 1 l;
• table vinegar - 200 ml;
• peppercorns - 20g;
• s alt and sugar - 2 tbsp. l.

Properly prepared greens are cut into large pieces, poured into a saucepan and pepper is added. Sugar and s alt are thrown into the water, boiled and vinegar is poured in. Ready marinade is poured over greens, allowed to cool, laid out in containers and stored in the refrigerator.

Green Onion Paste Recipe

Winter preparation of green onion paste is made from the following ingredients:

• water - 350 ml;
• table vinegar - 2.5 tbsp. l.;
• s alt - 2 tbsp. l.;
• sunflower oil - 60 g;
• feathers - 1 kg;
• other greens - optional.

Chop the prepared greens with a blender or a meat grinder to a paste, add s alt, vinegar, mix thoroughly and lay out in a glass container. Vegetable oil is poured on top, shaken, more oil is poured and stored in the refrigerator.

How to properly store blanks?

The term and conditions of storage of greenery blanks directly depend on the method of their production and the recipe used. As a rule, preservation is stored in a cool dark room (for example, in the basement) or in the refrigerator for several months. Dried onion feathers do not lose their properties for 2 years if they are stored in a dry, dark room. Frozen herbs keep well in the freezer for up to 6 months.

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