TOP 13 recipes on how to harvest green onions for the winter
On their homesteads, many plant onions on greens. It is not always possible to use all of it. The question arises of how to prepare canned green onions for the winter. There are several cooking options: salt, pickle, dry. If there is a freezer, it is kept fresh. To do this, the feathers are crushed and frozen in order to add to their favorite dishes in winter.
A little theory about canning onions
Onions have antiseptic, antibacterial properties. It contains vitamins, macro- and microelements. Preserves the beneficial properties of greens in a canned form.
It can be sprinkled with salt, folded in a container and stored in the refrigerator, pickled, dried, frozen.
Choosing and preparing a vegetable
Harvest the greens just before cooking. Wash under running water and dry slightly. Dry, rotten tips are removed first.
How to prepare containers
Packages with locks are prepared for freezing. During marinating, pickling, glass jars are required. The containers are sterilized over steam or in another convenient way.
Homemade onion recipes
There are many recipes for making green, onions for the winter. It can be preserved in pure form or with the addition of cucumbers, oil, pepper, beets, tomatoes. Caviar, marmalade are prepared from it.
The classic way of harvesting
One kilogram of green feathers is cut finely or leaves long stems. Stacked in banks.
For the marinade:
- salt - 100 grams;
- sugar - 50 grams;
- vinegar 9% - 80 milliliters;
- water - 1 liter.
The marinade is brought to a boil, the greens are poured, and sterilized. Half-liter cans - 10 minutes. The canned product is corked, sent to storage.
Without sterilization
For those who are very busy, there is a simple recipe without sterilization. The green stems are finely chopped and combined with salt in a 1: 1 ratio. That is, 500 grams of greens, the same amount of salt. The bottom is covered with a layer of salt, then a layer of greenery, 2 centimeters thick, and so on until the containers are full. The top layer is covered with salt. Pickles are stored in jars with a nylon lid.
Cucumber option
You can preserve greens with cucumbers. Zelentsy are chosen at the stage of milk maturity, of the same size. Cut vegetables into rings, add chopped feathers, dill, oil, salt, vinegar to taste. The mixture is marinated for 2 hours.Put on fire; as soon as the marinade boils, the time is counted down - 5 minutes. Then the cucumbers will be crispy. They are laid out in containers, sealed 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. Vegetables are sautéed in a small amount of vegetable oil separately. Stir and add 26 grams of salt, 13 grams of sugar, 3 tablespoons of vinegar. The mixture is boiled for 5 minutes, placed in jars, sterilized for 15-20 minutes, corked.
In tomato
Cut five onions in half rings, chop a bunch of parsley. Mix and place in a half-liter jar. Pour 2 tablespoons of olia into a separate container, add 120 milliliters of tomato juice, 1 teaspoon of sugar, salt, vinegar, bring to a boil. Pour greens with marinade, set to sterilize for 10 minutes. Cork up, put away for storage.
With pepper
Before cutting the bell pepper (2 pieces), it is blanched in water for 5 minutes. Then cut 500 grams of onion into slices and combine with pepper. All are poured with boiling marinade: 1 glass of water, vinegar, salt 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 the water to a boil and load whole onion heads (1 kilogram). Boil for 3 minutes and add to ice water. From such manipulations, the heads will be transparent. Spices are placed on the bottom of the jars: 3 bay leaves, 6 pieces of peppercorns, herbs. The heads are loaded from above.
For the marinade:
- water - 1 liter;
- salt - 1 tablespoon;
- vinegar - 2 tablespoons;
- sugar - 1 teaspoon.
Bring the marinade to a boil, pour the jars. Allow to cool, drain the brine, boil again. After pouring, the jars are corked, pasteurized.
Onion caviar
You can cook caviar not only from zucchini. Onion caviar is a great addition to main courses.
One kilogram of heads is divided into two parts. One part is poured over with boiling water, cooled. The second part is sautéed in sunflower oil. 400 grams of tomato, both parts of the onion are passed through a meat grinder. Add salt, sugar, ground pepper, dill to taste and put on fire. The mixture is boiled for 30 minutes. They are laid out in jars, half-liter jars are sterilized for 40 minutes.
Onion marmalade
Unusual appetizer for wine, cheese - onion marmalade. For dessert, a dessert variety is suitable - white onion (1 kilogram). It is cut in half rings and sautéed in vegetable oil.
Separately, 0.5 liters of white wine (semi-sweet) is brought to a boil, set on fire. Withstand until the flame goes out. Add passaged half rings, 250 grams of sugar, 2 teaspoons of salt, ground pepper to taste. Spices: bay leaf, 2 sprigs of thyme, 1 branch of rosemary - tied in a bunch, dipped into the mixture (pulled out at the end of cooking).
The marmalade is boiled down until the drop runs off like honey. Store products under metal lids.
Fried onions for the winter
Semi-finished products can simplify the work in the kitchen. For this you need to make an onion dressing. Heads are cut in half rings, sautéed in oil. After cooling, the greens are laid out in bags and frozen.
Pickled onions
One kilogram of green feathers is finely chopped, 50 grams of salt is added and left warm for 2 weeks. The conservation is sealed and stored.
Harvesting green onions
Onion feathers are finely chopped and packaged in bags with a lock. They are sent to the freezer, where the temperature is set to minus 18 degrees.
Leek
You can store leeks fresh, dried, frozen, pickled. The plant with leaves is buried in the sand and stored in a cold place.
It is also cooled at a temperature of minus 2 degrees and sent for storage.
Storage rules
Chilled leeks are kept in the refrigerator at a temperature of 5 degrees - 6 months. The caviar is kept in the refrigerator for several months. Frozen onions are stored for a long time.
The sterilized conservation is kept at room temperature for 1 year. Pickles are kept in a cold place for 6 months.
