How to prepare green onions for the winter: 13 recipes for preservation at home

In the backyard, many people plant onions on greenery. It is not always possible to use it all. The question arises of how to prepare canned green onions for the winter. There are several cooking options: pickle, pickle, dry. If there is a freezer, it is kept fresh. To do this, the feathers are ground, frozen, to be added to your favorite dishes in winter.

A little theory about canning onions

Onion has antiseptic, antibacterial properties. It contains vitamins, macro- and microelements. Useful properties of greens are preserved in canned form.

It can be sprinkled with s alt, put in a container and stored in the refrigerator, marinated, dried, frozen.

Selecting and preparing a vegetable

Harvest greens just before cooking. Wash under running water and dry slightly. Dried, rotten tips are preliminarily removed.

How to prepare the container

Ziplock bags are prepared for freezing. During pickling, pickling will require glass jars. The containers are sterilized over steam or in another convenient way.

Recipes for harvesting onions at home

There are many recipes for cooking green onions for the winter. It is preserved in its pure form or with the addition of cucumbers, butter, pepper, beets, tomatoes. They prepare caviar, marmalade from it.

The classic harvesting method

One kilogram of green feathers is cut finely or left in long stems. Stacked in jars.

For marinade:

s alt - 100 grams;
sugar - 50 grams;
vinegar 9% - 80 milliliters;
water - 1 liter.

Marinade is brought to a boil, greens are poured, set to sterilize. Half-liter jars - 10 minutes. The canned product is corked and sent for storage.

No sterilization

For those who are very busy, there is a simple recipe without sterilization. Green stems are finely chopped and combined with s alt in a ratio of 1:1. That is, 500 grams of greens, the same amount of s alt. The bottom is covered with a layer of s alt, then a layer of greenery, 2 centimeters thick, and so on until the containers are full. The top layer is covered with s alt. Store pickles in jars with nylon lids.

Cucumber variant

You can preserve greens with cucumbers. Zelentsy is chosen at the stage of milk maturity, the same size. Cut vegetables into rings, add chopped feathers, dill, oil, s alt, vinegar to taste. The mixture is marinated for 2 hours. Put on fire; as soon as the marinade boils, count the time - 5 minutes. Then the cucumbers will be crispy. Lay out in containers, cork with metal lids.

With beets

Onions with beets are used in winter as a dressing for borscht. Grate 1 kilogram of beets, 300 grams of carrots. The heads are cut in half rings. In a small amount of vegetable oil, vegetables are sautéed separately. Stir and add 26 grams of s alt, 13 grams of sugar, 3 tablespoons of vinegar. The mixture is boiled for 5 minutes, put into jars, sterilized for 15-20 minutes, corked.

In a tomato

Five onions are cut into half rings, a bunch of parsley is chopped. Mix and place in a half-liter jar. Pour 2 tablespoons of oliah into a separate container, add 120 milliliters of tomato juice, 1 teaspoon of sugar, s alt, vinegar, bring to a boil. Pour greens with marinade, set to sterilize for 10 minutes. Clogged, put away for storage.

With pepper

Before cutting the bell pepper (2 pieces), it is blanched in water for 5 minutes. Then 500 grams of onion are cut into slices and combined with pepper. All pour boiling marinade: 1 glass of water, vinegar, s alt to taste. The mixture is left to marinate for 24 hours. The brine is drained, boiled, poured again. The containers are sealed with nylon lids.

In Polish

Bring water to a boil and load whole onion heads (1 kilogram). Boil for 3 minutes and send to ice water. From such manipulations, the heads will be transparent. Spice is laid on the bottom of the jars: 3 bay leaves, 6 pieces of peppercorns, greens. Heads are loaded from above.

For marinade:

water - 1 liter;
s alt - 1 tablespoon;
vinegar - 2 tablespoons;
sugar - 1 teaspoon.

Bring the marinade to a boil, pour jars. Allow to cool, drain the brine, boil again. After pouring, the jars are corked and pasteurized.

Onion caviar

You can cook caviar not only from zucchini. Onion caviar is a great addition to second courses.

One kilogram of heads is divided into two parts. One part is poured over with boiling water, cooled. The second part is passivated in sunflower oil. 400 grams of tomato, both parts of the onion are passed through a meat grinder. Add s alt, sugar, ground pepper, dill to taste and put on fire. The mixture is boiled for 30 minutes. Lay out in jars, sterilize half-liter jars for 40 minutes.

Onion marmalade

An unusual appetizer for wine, cheese - onion marmalade. For dessert, a dessert variety is suitable - white onion (1 kilogram). It is cut into half rings and sautéed in vegetable oil.

Separately, 0.5 liters of white wine (semi-sweet) is brought to a boil, set on fire. Hold until the flame goes out. Add passivated half rings, 250 grams of sugar, 2 teaspoons of s alt, ground pepper to taste. Spices: bay leaf, 2 sprigs of thyme, 1 sprig of rosemary - tied into a bunch, dipped into the mixture (pulled out at the end of cooking).

Marmalade is boiled down until a drop drains like honey. Store products under metal lids.

Fried onions for the winter

Simplify the work in the kitchen allow semi-finished products. To do this, you need to make onion dressing. The heads are cut in half rings, passivated in oil. After cooling, the greens are laid out in bags and frozen.

Sauerkraut

One kilogram of green feathers is finely chopped, 50 grams of s alt is added and left warm for 2 weeks. Preservation is corked, put away for storage.

Green onion harvesting

The onion feather is finely chopped and packaged in ziplock bags. Sent to the freezer, where the temperature is set to minus 18 degrees.

Leek

You can store leeks fresh, dried, frozen, pickled. A plant with leaves is dug in the sand and stored in a cold place.

Also, it is cooled at a temperature of minus 2 degrees, sent for storage.

Storage rules

Chilled leeks are kept in the refrigerator at 5 degrees for 6 months. Caviar is kept in the refrigerator for several months. Frozen onions keep for a long time.

Sterilized preservation is kept at room temperature for 1 year. Pickles are kept in a cold place for 6 months.