How to pickle green onions for the winter in jars: 4 recipes at home with photos

Green onions are an integral ingredient in many culinary dishes or even a separate appetizer for side dishes. If in the warm seasons there is plenty of it, then in winter many housewives experience a shortage of useful greenery. In order to be content with this product for a whole year, you should know how to properly pickle green onions for the winter in jars and at the same time preserve the entire spectrum of vitamins.

Can I s alt green onions?

As a rule, onion feathers or any other greens are recommended to be frozen. However, you can choose another option for preserving onion greens - pickle it in containers.By choosing this method of preserving a useful product, it can only be added during cooking

Ingredient Requirements

Only juicy green feathers are selected for the preparation of the s alty billet. They are preliminarily inspected for damage and dried processes. For conservation, both young and fairly mature shoots are suitable. It will not be superfluous to use onions, which should also be young.

Cooking containers

Before preservation, all containers must be thoroughly washed with soda solution, dried and placed in a preheated oven. Thus, the containers are kept for about 20 minutes. You can also use a double boiler (for small jars) or a microwave. Already closed containers are pasteurized in a water bath.

How to s alt green onions for the winter at home?

There are several easy ways to prepare a fragrant and vitamin supplement at home.

Easy recipe

S alting onion feathers according to this recipe will not take much time and effort from the hostess. This recipe does not require the addition of vinegar, however, it can be added to extend shelf life and shelf life. What you need:

• green onions - 1 kilo;
• coarse s alt - 100 grams;
• pepper - optional.

Process technology:

1. Pre-recommended to remove strong bitterness from the greens. To do this, the sprouts are doused with boiling water or placed in boiling water for one minute.
2. Next, the main component needs to be crushed. The size of the rings is determined by eye.
3. After the greens are transferred to a separate container and sprinkled with s alt.
4. Mix thoroughly and crush with a pestle.
5. Move the s alt mass into sterile containers, tamp tightly and sprinkle with s alt again.

Close container and hide.

With greens

A great option for the winter is the preparation of a whole mix of fresh herbs. Together with the main component, you can s alt dill, parsley, sorrel, garlic, arugula or any other greens at your own discretion. What to take:

• onion feathers - 0.5 kilograms;
• cilantro - 0.5 kilograms;
• parsley - 300 grams;
• dill - 0.4 kilograms;
• s alt - 200 grams.

Cooking scheme:

1. Prepare the ingredients: sort, rinse. Dip the greens in s alted water for ten minutes so that the sprouts can soak well.
2. Dry the ingredients, finely chop and sprinkle with s alt. Arrange in containers, pack tightly and close with a nylon lid.

Hide for safekeeping.

In own juice

S alted onions will retain their freshness and aroma for a long time if they are prepared in their own juice. If all the green pulp is in the liquid, then the s alt will be well distributed throughout the workpiece. List of required ingredients:

• onion greens - 2.5 kilograms;
• s alt - 0.4 kilograms;
• vinegar - optional.

Preservation instructions:

1. Wash the sprouts thoroughly, revise and trim the dried tips.
2. To make the pulp give as much juice as possible, it is better to cut it very finely with a sharp knife.
3. Sprinkle the prepared product with s alt and leave for a while. At this time, containers for preservation should be prepared.
4. Spread the s alt mixture into containers, take a pusher or pestle and thoroughly wash it to form a lot of liquid. Onions should be completely covered in their own juices.
5. You can add a teaspoon of vinegar to each container.

Close and put away for storage. This preparation is ideal as an addition to salads or cooking asparagus.

With vegetable oil

Onion greens are best stored with vegetable oil. With this method, the sprouts will retain their juiciness and aroma. What to take:

• onion feathers - 1 kilo;
• rock s alt - 0.25 kilograms;
• vegetable oil - 3 large spoons.

Cooking scheme:

1. Cut the washed green feathers, transfer to a bowl and sprinkle with s alt.
2. Mix and place the mass in containers, crush with a crush.
3. Pour a small amount of oil into each container.

Clog containers.

Onion storage

S alted onions in jars are recommended to be stored exclusively in the refrigerator. If vinegar has been added, and the jars are rolled up with metal lids according to the rules, they can be stored in a pantry, cellar or basement. Such a blank will last a little more than seven months.

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