15 best pickled green onions recipes for the winter

Pickled green onions, harvested for the winter, will help out housewives when preparing dishes at a time when fresh herbs are not so easy to get. The workpiece is not only tasty, but also rich in vitamins contained in fresh feathers. Many chefs, having made such a preparation once, already have difficulty imagining a winter menu without an original delicacy.

Features of harvesting green onions for the winter

Even feathers with small heads, such as sevok, can be harvested for the winter. It is known that the harvested greens quickly lose their qualities and attractive appearance, therefore they must be cut off immediately before harvesting. Remnants of the earth are removed from the feathers, washed and allowed to dry. The leeks are harvested together with the white part, cutting it 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 intended for the marinade should be fresh, rich in color and free from damage, signs of wilting or yellowing. The greens are thoroughly washed 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 to preserve the workpieces for a long time. Each housewife can upgrade the recommended recipes as she wishes by adding herbs.

Dill recipe

A crispy pickled onion is obtained by harvesting it along with dill. Add a little parsley if desired. You will need the following ingredients:

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

Cut the prepared onion greens into small pieces. Brine is made from salt and water and the onion is poured over it, leaving it 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 a prepared container. Marinade is made from vinegar, dill seeds, pepper and sugar and poured into jars with herbs. Preservation is sterilized and rolled up.

Lemon option

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

• green feather - 0.5 kg;
• lemon - 1 pc.;
• sunflower oil - 2 tbsp. l .;
• sugar - 1.5 tsp;
• salt - 1/2 tsp;
• water - 50 ml;
• ground white pepper - to taste.

The feathers are chopped and seasoned with ground white pepper, stirring thoroughly. The remaining ingredients, juice and lemon zest are added to warm water. Onions are put in a jar and poured with marinade, sent to be stored in the refrigerator.

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With citric acid

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

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

Bring water with spices and citric acid 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 salt

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

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

Prepared feathers are crushed. Salt is poured into a bowl, chopped onions are poured into the same place and mixed thoroughly, slightly crumpled. The greens are tamped into a sterile container, poured over with oil and closed.

In korean

Marinating according to this recipe allows you to make a universal preparation, combined with both first courses and side dishes, meat. The following components are required:

• feathers - 2 large bunches;
• water - 1 l;
• salt - 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 .;
• fried sesame seeds - 1.5 tbsp. l.

Cut the feathers into large pieces, pour into a bowl and cover with water, salt and vinegar, leave for 4.5 hours. Then 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 put in a glass container and stored in the refrigerator.

With honey

A useful and healing blank is prepared from the following components:

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

Mix honey, salt, vinegar and water in a saucepan, boil for a couple of minutes. Chopped onions and thyme sprigs are placed in a glass container, poured with boiling marinade and sterilized for 10 minutes.

With vegetable oil

Greens prepared according to this recipe retain not only their aroma, but also their juiciness. The following components are required:

• feathers - 0.5 kg;
• salt - 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 salt is poured into the bottom of the jar, then a layer of compacted greenery 2 cm thick, then salt again and again onions. This is done until the bank 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 blank you will need:

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

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

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How to properly 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 workpiece to the freezer, where it will retain its qualities for up to six months.

Drying onions

Drying is a simple, affordable and reliable way of preparing 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 to dry your greens is outdoors. To do this, finely chop the washed and dried feathers and spread them on the newspaper in one layer.

A sieve is also used for drying, 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 grill at a temperature not exceeding 70 ° C. In a city apartment, onions are dried for 2-3 hours in the oven at a temperature of 40-50 C. If all recommendations are followed, 80% of all nutrients are preserved in the greens.

How to pickle green onions with pickling

For a simple and tasty preparation you will need:

• greens onions - 1000 g;
• coarse rock salt - 0.2 kg.

Chop the prepared herbs and put them in a glass container, sprinkle with salt. At the end, a layer of salt is poured and oppression is applied. After a couple of days, brine appears. If this does not happen, the weight of the oppression increases. Fermentation lasts 3 weeks.

Onion with wild garlic

An original and healthy snack is prepared from the following components:

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

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

Green Onion Pasta Recipe

Winter harvesting of green onion paste is made from the following components:

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

Prepared greens are crushed using a blender or a meat grinder to a paste state, add salt, vinegar, mix thoroughly and lay out in a glass container. Pour vegetable oil on top, shake, pour more oil and put it in the refrigerator for storage.

How to store workpieces correctly?

The term and storage conditions for greens 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 a basement) or in a refrigerator for several months. Dried onion feathers do not lose their properties for 2 years if stored in a dry, dark room. Frozen herbs in a freezer can be stored well for up to 6 months.