Green onion sauce for the winter. How to save green onions for the winter

Fresh onions are rich in useful trace elements. In a frozen, dried form, it retains fewer nutrients, but at least it can improve the taste of food. Therefore, it makes sense to prepare for the winter. Below we give the main recipes for harvesting green onions.

Preparing green onions for storage

In order to be stored for a long time and not deteriorate, it is important properly prepare it for storage. This process goes in several stages. It begins with the choice of feathers for storage. They should be bright green, with no damage, signs of wilting or yellowing.
In most cases, they will shred, so you need to remove the remnants of the earth from them, and then rinse well.

Important! The onion must be completely dry, so after washing it is put on a towel and allowed to lie down for at least an hour.

After they dry well, they are cut, and then used depending on the chosen storage method.

However, if we are talking about ordinary greens in the refrigerator, washing is not recommended. otherwise it will deteriorate quickly. For this method of storage, it is enough to wipe it from dust. If there is too much adhering dirt on it, the feathers are washed in a bowl of water, thrown into a colander, allowed to drain and laid out to dry on a towel.

In the question of how to save for the winter, the method of chopping feathers is not particularly important. Usually it depends on what dishes then chopped feathers will be used. For example, for sauces you need small cuts, and for borscht and soups - medium. To dry it, it is chopped into pieces from 5 to 7 cm. And if large feathers come across, they are first cut lengthwise. It is important not to grind it in a food processor.
Before starting, you need to decide how to store green onions at home, the container in which it will be folded also depends on it. So, if it is simply placed in the refrigerator, ordinary bags will do, dried onions are kept in linen bags, pickles and blanks in oil should be in glassware, and plastic containers are used for freezing.

Storing Green Onions in the Refrigerator

An ideal, simple and convenient place to store onions is a regular refrigerator. How long do you keep green onions in the refrigerator? If you keep chopped feathers in it at a temperature of 3-4 ° C, it will not lose its marketable appearance within 2-3 weeks. If the temperature is lowered to 0 ° C, then the shelf life will increase to 1-2 months. There are several ways to keep vegetables in the refrigerator.

In a plastic bag

This method allows you to have fresh herbs on hand for one and a half months. It is enough to pack the feathers in a plastic bag, pierce a few holes in it for ventilation and put it in the refrigerator on the vegetable shelf.
There is a more complicated method, but it will work for feathers that have not been separated from the bulbs. To use it, it is necessary to remove all yellowed and spoiled parts of the plant, and dip it into water. Now the bulbs with roots should be wrapped in a damp cloth, wrapped with paper on top and tied with a ribbon. Only then can the onion be put in a bag in the refrigerator. This method allows you to keep it fresh for a month.

Did you know? For long-term storage, it is important that moisture does not get on the feathers. Usually, if you put the bag directly into the refrigerator, condensation will form on it and water will inevitably fall on the greens. To prevent this from happening, the empty bag is placed in the refrigerator for a while so that it cools down to the temperature inside the chamber. Then they take it out, immediately put the onion and immediately hide it again in the refrigerator.

In glass container

Put the washed and dried greens in glass jars, close with nylon lids and refrigerate. In this form, green about a month will keep a fresh look, aroma and useful properties.

Important! In this form, only whole greens can be stored, since folded and broken, it quickly deteriorates. Therefore, select only small feathers for cans.

in paper

You can store green onions in the refrigerator wrapped in paper. So it persists for two to three weeks. To do this, the vegetable is washed well and allowed to drain. Then wrapped in clean paper. It shouldn't be a newspaper, because typography is dangerous to health.
You can take a paper napkin that does not spread from water, or kraft paper. It is only important that it is not waxed. The bundle is sprayed from above with a spray bottle, hidden in a bag and left in the refrigerator.

Important! Onion greens have different shelf life depending on the harvesting method. So, salting a green onion feather for the winter allows you to store it for up to six months, the onion placed in oil is stored for the same amount. Dried onions retain their properties for two years, and frozen - no more than a year.

Freezing green onions

Most housewives prefer to use greens for long-term storage. To do this is quite simple. Fresh and sorted greens are washed under running water and dried.
After that, one of three freezing methods is used:

Feathers are cut and fried in a pan until they are cooked. Cooled onions are put into containers and frozen. Roasting and subsequent freezing give the vegetable a special taste, which it then gives to all the dishes in which it is used.
Feather onions are kept in boiling water for three minutes, thrown into a colander and waiting for the water to drain. Then they are cut into pieces of the desired size and tamped into plastic containers, which are placed in the freezer.
Washed and dried feathers are cut into small pieces and blanched for about five minutes. After that, they recline in a colander and wait until the onion cools. Then they put it in plastic containers and send it to the freezer.

Drying green onions

Greens are another way to keep a healthy vegetable for a long time.
Before harvesting, it is well washed, cut and laid out on clean paper to dry in a warm room. Make sure that the direct rays of the sun do not fall on the blanks, otherwise all useful substances will be destroyed in them. If there is no such place, the bow can be covered with another piece of paper.

You can tell if the onion is dry enough by rubbing it between your fingers. When it crumbles easily, it has reached the desired state. Now it is poured into jars, closed with lids and stored at room temperature in a dry place. This harvesting process takes about a week.

Salting greens

Pickled onions are used for soups, vegetable side dishes, salads.

How to pickle green onions? We take a kilogram of onions and wash them well. When it dries, chop and mix with 200 g of salt. We ram the resulting mass into glass jars so that the juice stands out. The jars are packed tightly, but in such a way that there is little room for vegetable oil on top. Jars closed with polyethylene lids are stored in a cold place.

How to ferment green onions

Another interesting way to harvest green onions for the winter is sourdough. To do this, the prepared feathers are chopped with scissors or a knife about two centimeters long and poured into glass jars in layers. Sprinkle each layer with salt.

Onions are a delicate crop with a short shelf life. It can retain its freshness for several days, then it begins to wither and dry. Fresh greens are eaten as a bite to enrich the body with vitamins and trace elements. And when the harvest is rich, it is harvested for the winter. There are many ways: salting, drying, freezing, pickling. In any form, green onions retain nutrients and are indispensable on cold winter days.

How to freeze onions for the winter

In order for green feathers to be present in dishes all year round, you can use an easy and quick way of harvesting - freezing. Frozen greens are added when preparing soups, stews or roasts.

The process of preparing at home is simple:

The collection of greens is carried out until the moment of shooting. The roots are cut and washed thoroughly, dried and yellowed feathers are removed. After the water drains, the greens are chopped, and the white onion heads are cut into half rings. They can be frozen in a separate container.

If the onion is bitter, blanch it for a few minutes. Then the water is drained and left to cool completely. The prepared product is laid out in bags or sealed containers. The volume should be such that it is enough for one-time use.

The thawed product is not subject to secondary freezing.

If it is frozen in bags, then it is necessary to squeeze out the air as much as possible, sign it and put it in the freezer. Storage in containers will preserve the integrity of the onion rings.

You can also freeze in silicone ice molds. To do this, the prepared product is laid out in cells, filled with water and put into the freezer. After the water freezes, the onion ice is removed from the mold, packaged in bags and put away for storage.

The frozen product can be stored for three months or more at a temperature not higher than +8 degrees.

Dried green onions

Drying is a great way to preserve the product for the winter. Dried onions have a pleasant aroma and retain their beneficial properties. Drying can be done in three ways:

on air;
in the oven;
in an electric dryer.

Drying	Description
Open air	In order for the feathers to dry well, we choose a place in partial shade, since the open sun is not suitable for drying. We thoroughly wash the onion, remove the dried and yellowed tips and chop into pieces of 2-5 cm each. Cover the container on which we will dry with gauze and lay out the prepared product in one layer. Top with paper. Shake the container occasionally and mix the contents. In the air, the drying process will take about a week. The degree of readiness is determined by fragility, it is easy to crumble it in your hands. We lay out the prepared product in jars and put it in a dark, dry place.
in the dryer	An electric dryer is ideal for drying onions, as it does not take much effort and time. Prepared onion feathers are thoroughly washed and dried. We spread it on the grill and act strictly according to the instructions. Drying temperature and time depend on the manufacturer
In the oven	We cut the prepared feathers into rings and place them in one layer on a baking sheet covered with parchment paper. Set the temperature to 40-50 degrees and dry for 2-3 hours. For better air circulation, it is better to keep the oven door ajar.

Pickled onion feathers

Only freshly picked onions are suitable for pickling. Yellow, dry feathers are not suitable for this recipe.

Before cooking, the greens are washed, the roots are removed and dried. If the onion is very bitter, then it should be boiled for several minutes.

Classic recipe

For 1 kg of onion you will need:

dill - 200 g;
salt - 150 g;
water - 1 l;
vinegar 80% - 80 ml;
sugar - 50 g.

Prepared greens are cut into cubes and dried. While it dries, prepare the marinade. To do this, 120 g of salt is diluted in a liter of water. Pour onion with brine and leave in a warm place for 2 days. After the time has elapsed, the marinade is poured into a separate container.

Dill is blanched in boiling water for several minutes. The brine is brought to a boil, salt, sugar, allspice, dill seeds and vinegar are added at the very end. Onion, dill are laid out in clean sterilized jars and poured with hot marinade. The container is sterilized for 10 minutes, corked with lids and left to cool completely.

Onion with wild garlic

Greens are washed and finely cut, poured with boiling water to get rid of bitterness. The cooled products are transferred to clean jars and poured with marinade. The method of preparing the marinade is the same as in the classic recipe.

Pickled onions are a great addition to meat and vegetables. This dish has one drawback - it can be stored for only 2 weeks.

Green onions with honey

For 1 kg of product you will need:

apple cider vinegar and water - 200 ml each;
honey - 30-40 g;
a pinch of salt;
spices to taste.

Chopped greens are laid out in dry jars and poured with marinade. Preparation of the marinade: salt, spices, honey are added to boiling water and boiled. The fire is turned off, vinegar is added and the hot mixture is poured into jars. Then the container is sterilized, corked and stored in a cool room.

Salted onions for the winter

To properly pickle greens, you need two ingredients:

onion - 1 kg;
salt - 200 g.

Prepared onion feathers are finely chopped and covered with salt. Tamp tightly on the banks so that the juice stands out. Fill with vegetable oil and close with lids. Store pickled onions in the refrigerator.

Cooking with vegetable oil

A simple and easy way to prepare for the winter.

Ingredients:

freshly picked onions - 1 kg;
oil - 4 tbsp. l.;
salt.

Feathers are washed, dried and yellowed parts are removed, cut into small pieces. In half-liter sterilized jars, onions are laid in layers. Sprinkle each layer with ⅓ tsp. salt and rammed with a crush until juice is formed. So they put row after row until the container is completely filled.

The oil is brought to a boil and boiled over low heat for several minutes. At the end, vinegar is added and hot poured into jars with onions. The containers are rolled up with lids and after complete cooling they are put away for storage in a cool room.

This preservation is ideal for salads and as an addition to meat and fish dishes.

green paste

Fast and easy harvesting method. To prepare the pasta you will need:

green onions - 1 kg;
water - 300 ml;
apple cider vinegar - 1 tbsp. l.;
salt - 2 tbsp. l.;
vegetable oil - 50 ml.

All greens are washed, passed through a meat grinder or chopped in a blender. The green mass should have a pasty state. The pasta is transferred to sterile jars and poured with the prepared marinade. It should not reach the neck, since at the end of the process the greens are poured with oil so that it is as thick as a finger. The container is closed with lids and cleaned in a cool room. The shelf life of the product is several months.

Preparation of arrows for the winter

For cooking, take a freshly picked onion with an average long arrow. The top and rough skin are removed, the roots are cut off. Greens are blanched in boiling salted water for several minutes. Drain in a colander and cool in cold water.

After drying, the onions are laid out in small jars, spices are added to taste and pasteurized for 10-20 minutes. The container is sealed, cooled and sent for storage.

Green onions are not only an indispensable product in cooking, but also a source of vitamins, which are so lacking on frosty days. Preparing greens is simple and does not require special culinary skills.

Information about the methods of harvesting green onions for the winter.

Green onions in our daily menu appear in the spring and do not leave our tables throughout the summer. But what about in winter?

Is it possible to freeze green onions for the winter and how to?

If you want green onions to be on your table all year round, then you have two options:

arrange an onion greenhouse in a city apartment
choose an acceptable method for harvesting green onions for the winter

For freezing, you need to choose juicy fresh herbs.

The first method will provide the whole family with fresh onion greens, and the second - with freshly frozen portion bags of greens

In the second case, greens can only be added during cooking (for soup, stew, roast).

Did you choose the second way? Getting Started Freezing.

The process of preparing onion greens for freezing includes several stages:

washing the onion greens and removing feathers that have lost their bright green color or with yellow tips (it is preferable to cut the onion before it shoots arrows)
root cutting
laying the onion on paper towels to drain the water
chopped onion feathers (if you prefer pre-chopped frozen product) and white onion roots (they can be frozen in separate containers)
if desired - blanching greens (pour the onion with boiled water and boil for 2-3 minutes, after which the water must be drained, the onion should be left for a while to cool)
compact packaging of greens in small bags or plastic containers (to use up a thawed bag in one meal)
maximum squeezing air out of the bags, signing them and placing them in the freezer

How long does frozen onion keep? Depending on what temperature was used during freezing, the greens can be stored for three months (if the temperature did not exceed 8 degrees) and up to six (if the freezing took place at a lower temperature).

Freezing will not take much time, and you will save the vitamins and minerals necessary for your body.

Is it possible to dry green onions for the winter and how to

Drying onions is a great opportunity to prepare vitamin greens for the future if you managed to grow a large crop of onions in the summer in the country. Do not throw away a useful product that can be used in full all year round!

How to dry onion greens? There are several ways to dry herbs:

natural air drying
in the oven
in air grill

Dried onions retain more useful trace elements than a frozen product. In addition, during the preparation of various dishes, dried onions reveal their taste better, while maintaining its inherent sharpness and spicy "acidity".

A dry mixture of onions is part of freeze-dried soups, seasonings, and is one of the ingredients in gravy.

Dried onions retain all the beneficial properties of fresh ones.

Advantages of dried onions over frozen:

There are no microbes in dried onion feathers. By adding spicy spicy seasoning to soup or gravy, you provide reliable protection for households from disease-causing bacteria during the cold season.
Onion greens increase saliva production. But this feature is so important for better digestion of food and metabolism.
Vitamin C is completely preserved in dried onions (no wonder the ancient sailors stocked up on dried green onions before a long journey, which saved them from scurvy)

The first way to dry vitamin onion greens is in the air

If you have time, and in your country house there is a place in the shade and even with a draft, then the outdoor drying method is perfect for you. Decided to dry not in the country, but in a city apartment? Then lay out the onions for drying on the loggia

Drying process

Rinse the onion feathers under running water. Cut off the yellowed tips, remove the withered greens and coarsened parts of the feathers
Chop prepared onion feathers into pieces of 2-5 cm
Lay a layer of gauze on a large sieve or wooden board and lay the greens evenly and in a thin layer. Top with white paper
Periodically shake the surface on which the greens are dried and mix its contents. Dry greens 5-7 days
Ready dry greens brittle. It is easy to crumble in your hands. Place dried herbs in a jar on a regular cabinet shelf and store at room temperature

The second way to dry onion feathers is in an air grill

According to the hostesses who have been using the air grill for cooking for a long time, it is also convenient to dry onion feathers in it.

Put the prepared and chopped onion feathers on the top grill of the device.
Set the temperature to 70 ° and in half an hour the process of harvesting greens will be completed

The third way is drying onion feathers in the oven

Everything is very simple here! Spread the prepared onion greens and set the required temperature (it should be 40-50 °). Drying in the oven will take 2-3 hours

Video: drying onions

Pickled onions for the winter, how to pickle?

For pickling, onion feathers should be selected fresh and juicy. Yellow feathers are not suitable for pickling
Trim the ends
Before pickling a sharp onion, it must be doused with boiling water, eliminating excessive bitterness. You can also put the onion in a saucepan and bring it to a boil.

Pickled Onion Recipe - Classic:

Ingredients:

1 kg green onion
200 g dill
salt and vinegar to taste
pepper

Cooking method:

Sort the onion greens and rinse. Chop dried onion on a paper towel. Prepare a brine from 120 g of salt and a liter of water. Pour the chopped onion with brine and leave for 2 days. Drain the brine
Prepare the dill: blanch 200 g of dill in boiling water for a few minutes. Mix the onion with dill and prepare the marinade. To do this, take 80 ml of 6% vinegar, two grams of dill seeds, 4-5 peppercorns, sugar and salt
Wash the jars thoroughly and place onion greens with dill in them. Pour the onion with hot marinade and sterilize for 10 minutes. Then everything is as usual: roll up the lids and under the covers!

You can cook unusual pickled onions with wild garlic, which tastes like garlic, but not as spicy.

Recipe for pickled onions with wild garlic

Onion feathers and wild garlic you need to finely chop and pour the pre-prepared marinade (sweet and sour or cooked to taste)
After boiling a little greens, it must be decomposed into jars and placed in the refrigerator for storage.

Pickled onions are a great addition to meat or stews of meat and vegetables. A significant disadvantage of pickled onions is that they cannot be stored for a long time (but only two weeks).

How to pickle green onions for the winter?

Pickled onions will enrich the taste of any dish, whether it's a salad, stewed vegetables for a side dish or soup.

Green Onion Ingredients:

1 kg green onion
200 g salt

Cooking method:

After preparation (washing the onion greens, removing the tips and drying on a paper towel), chop the greens and mix with salt
Pack tightly into jars and tamp until juice is released. Pour in vegetable oil and cover with lids. A cold place is suitable for storing pickled onions

Green onions for the winter in vegetable oil

Onion feathers in vegetable oil will retain their juiciness and aroma. In winter, you only need to open a jar to dress your favorite salad or other dish.

Ingredients for green onions in vegetable oil:

onion feathers (only freshly cut)
salt
vegetable oil
table vinegar

Cooking method:

Prepare half-liter jars: wash with soda, pour over with boiled water. Sterilize the jars in the usual way for you: in the oven for 10-15 minutes or hold for 3-5 minutes on the spout of a kettle with boiling water. Boil the lids in a separate bowl
Prepare onion feathers: wash and remove excess damaged or limp stems, cut off the tips, put on a dry towel
Chop the onion. Pour 1/3 teaspoon of salt into each jar. The second layer after the salt will be an onion layer 1.5 - 2 cm thick. And again, pour 1/3 tsp. salt
Periodically tamp the onion with a pusher until the juice begins to stand out. So fill the jar up to your shoulders
For filling, you need 4 tbsp. l. vegetable oil and 1 tablespoon (9%) vinegar. Pour all the ingredients into a container and put on a small fire.
Hold on the stove until the contents begin to boil, and add the vinegar. Stir and remove from stove. Pour oil into jars and immediately roll up the lids.

Green onion pasta for the winter

Cooking green onion paste is not difficult. The main thing is to have time and desire. Winter is just around the corner, and it is better to meet it with a variety of conservation.

Green Onion Paste Ingredients:

water 300 ml
8% vinegar - Art. l.
2 tbsp. l. salt,
50 g sunflower oil

Cooking method

Washed onion greens (you can add other greens for a richer taste), grind with a blender or meat grinder to a paste-like state. Transfer the resulting mass to jars
Pour sunflower oil on top. Shake the jar well to evenly distribute the oil. Add more oil (its layer should be about a finger thick)
Close the jar with a lid and put the paste in the refrigerator. The shelf life of such a paste is several months.

How to use the paste? Add fragrant green pasta to your favorite dishes, sauces.

Harvesting green onions for the winter

We take a fresh, not sluggish onion with medium-sized arrows, wash and remove the tips. If there is a rough skin at the lower end, then we cut it off too
Having immersed the greens in a colander, it is blanched in boiling salted water (250 g of salt per liter of water) at maximum heat. After 3 minutes, remove the onion arrows from the water and cool under running cold water.
After the water has drained, we put the onions in jars of a small volume, for example, a liter. Add spices to taste: bay leaf, a mixture of peppers
We lower the cans filled up to the shoulders into a large pot of water (water temperature - 85 degrees). Pasteurize for 15-20 minutes, roll up the lids and lay upside down under a warm blanket

Video: how to save onion greens for the winter?

Green onion feathers are an excellent addition to fresh salads and a good cold remedy, especially relevant in the cold season. How to save green onions for the winter so as not to lose useful vitamins and minerals? Let's consider several ways.

Preparatory stage

First of all, the onion feather must be properly prepared for further storage. The process is carried out in several stages:

choose only fresh bright green feathers for harvesting without any damage;
do not use onions with sluggish or dried tips for storage;
wash your greens under running water, even if they look clean. Water will wash away the imperceptible remnants of earth and dust;
dry the plant by blotting it with a towel. So you can quickly eliminate excess moisture;
chop green leaves for ease of use.

At the preparatory stage, it is necessary to chop the onion, regardless of the further harvesting method.

What size the chopped onion should be depends on the choice of the hostess. If you need to prepare greens for liquid dishes (soups, borscht), it is better to cut it into medium rings. Smaller cuts will be appropriate for making sauces.

4 ways to harvest green onions

There are several ways to keep green onions fresh for as long as possible. One of the simplest and fastest harvesting methods is drying. You can dry the stems both in a special device and without it. If you are using a home dryer, simply spread the chopped greens on trays and set to the appropriate setting.

You can also dry the onion in the apartment on plain white paper, spreading it evenly over the surface. Leave the workpiece in a warm room until completely dry. From above, it is recommended to cover the greens with gauze or a sheet of paper.

To preserve maximum nutrients during drying, make sure that direct sunlight does not fall on the greens.

Green onions can be considered dried if they crumble easily in your hands. To bring it to this state, you need to keep the greens in a warm place for 5-7 days. After drying, onion rings are ground into powder using a coffee grinder, poured into a glass container and stored in a kitchen cabinet at room temperature. Do not mix dried onions with other types of herbs (dill, parsley, basil, etc.), otherwise it will lose its original smell and taste.

A common method of storing green onions among housewives is freezing. Frozen greens are convenient to use for cooking various dishes. Compared to dried, it has a more neutral taste. You can store green onions in the freezer for up to 1 year. There are several ways to freeze the product:

In ice cube trays. Finely chopped greens should be placed in ice cube trays or similar containers (such as small cups or baking dishes). Onions should occupy no more than a third of the volume, the rest must be filled with water. Place the blanks in the freezer until completely frozen, then carefully remove from the molds and arrange in bags or plastic containers suitable for the freezer.
On the desk. Chop the onion and spread it evenly in a single layer on a cutting board, then put it in the freezer for 5-6 hours. When you transfer the frozen product into bags, it will not stick together into a lump, and the right portion will be easily separated from the total mass.

If there is very little time, you can immediately decompose the chopped green onions into bags or containers and send them to the freezer. For ease of use, it is better to take small containers for storage.

Keeping the onion so that it remains fresh for a long time without freezing will allow sunflower oil. The method is suitable for those who have extra space in the refrigerator for a container with a workpiece. Arrange the prepared greens in glass jars, filling them ¾. Then pour the onion with sunflower or olive oil and mix. Top the mixture with a little more oil to completely cover the contents, and close the jar with a lid. The workpiece can be stored in the refrigerator for up to 6 months, while in greenery it will be possible to save a maximum of useful components. The only drawback of this method is that not all recipes can use green onions along with oil.

For a long time to keep green onions fresh in the refrigerator will allow a time-tested method of harvesting - salting. For 1 kg of prepared greens, you will need 200-250 g of rock salt. Before harvesting, it is important to dry the onion properly. Mix the greens with half the amount of preservative. Then lay the mass in a container in layers of 2-3 cm, pouring the remaining salt (at the same time, the onion should be completely covered with salt on top). Close the greens with a lid and leave to salt for 15-20 days; after a while, the onion will let the juice out and canned. The shelf life of greens in this form is 6-7 months.

Green onions harvested in the summer will be a real find in the winter. Saving it is not difficult, you just need to choose the appropriate method. But even if you follow all the rules for storing greens, it is worth remembering that there are much more vitamins and nutrients in a fresh product, and you can grow green feathers all year on the windowsill.

Video

To get more information about harvesting onions for the winter for salads and pies, we suggest watching a video on the topic of the article:

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Only strong, good leaves are stored fresh without any damage.

The bags in which the leaves are wrapped are placed in the refrigerator for about for 15 minutes, then they are stuffed with leaves, tied and sent back to the refrigerator for long-term storage.

It is advisable to determine a place for them in the vegetable drawer. In this form, they are stored not as long as frozen ones, but leaves are always fresh and ready to eat in salads.

Drying

Green onion feathers can be dried. Do it with electric dryer, in the oven or in the sun(hot weather in summer).

To do this, the feathers must be washed, blotted with a towel and cut into 5 cm pieces.

Minimum oven temperature required for drying about 50 degrees and a few hours with the door open.

If you dry greens, fruits or vegetables in the oven, then you need to constantly monitor it, because there is a high risk that the workpieces will burn.

For drying in the sun, onions are laid out on a baking sheet or tray and taken out under direct sunlight, covering the entire structure with thin gauze (from flies). After 2 days the bow will be ready. And in an electric dryer, it is harvested in the same way as any other greens. You can read more about this method here -.

Freeze

To freeze the onion, cut into small pieces, spread on a cutting board in one layer and send in the freezer for 4-5 hours. Then the greens can be transferred to a bag and take on a new portion.

But if you don’t want to mess around for so long, you can scatter fresh onions in bags or containers in advance and send them to the freezer. You can read more about freezing onions here -.

Pickling and sourdough

In oil

Such onions are good to add to soups and salads, and ready in 3 days.

To do this, finely chopped feathers are placed in a jar and so much oil is poured on top so that it completely covers the greens.

Keep the mixture in a glass container in the refrigerator. Should be shaken before use.

If, in addition to onions, finely chopped dill, parsley, basil and any other greens are put in a jar, you will get a fragrant salad oil.

Fundamental rules

How to prepare green onions for storage? For long-term storage, onions must be properly washed and all damaged leaves removed. If the greens are planned to be stored fresh, then they take only juicy healthy feathers, and if they salt, dry or freeze - you can take damaged, while cutting off all the defects.

The bow must be completely dry, so after washing it is put on a towel and allowed to lie down for at least an hour.

How to cut green onions? If the onion will be harvested fresh, then it is not necessary to cut it. In other cases it is not recommended to grind it in a food processor, as is often done with parsley or dill. It is thinly cut into pieces about 5 mm long.

If the feathers are large and wide, then they can first be cut lengthwise to make the pieces smaller. When preparing a soup or roast, the onion can be cut into 1 cm, and if a sauce is planned, then the smaller it is, the better. And only for harvesting dried onions will require more large pieces: 5 to 7 cm.

How to store green onions? Tara in which the onion is stored depends on the method of harvesting it:

at freezing stored in a bag or plastic container;
for salting or canning in oil, it is best to take glass jars;
for storage dried onions use fabric bags;
for storage fresh using regular plastic bags.

Where to store green onions? Green onions are stored in the refrigerator or in the freezer.

In a private house, jars of salt or oil can also be removed. to the cellar, a in the apartment- on the glazed loggia.

Cut greens quickly wither at room temperature and deteriorate, so fresh onions must be kept cold without air.

You will learn how to choose the right green onions and how to store them by watching the video:

Optimal conditions and terms

At what temperature should green onions be stored? Ideal temperature for fresh onions 1 to 8 degrees. For frozen, about -8, and for jars of salt or oil - from 5 to 10.

It is very important that moisture does not get on the fresh onion. That is why, when preparing it, the packages are placed in the refrigerator, and only then they are stuffed with herbs - this allows avoid condensation.

The same applies to dried onions, which are recommended to be stored in a bag made of natural material - it will allow the contents "breathe", but at the same time will not give him dampen. And pickled onions and onions in oil are best stored in a dark, cool place.

What are storage periods green onions? Each method has its own terms:

frozen - up to 1 year;
dried - up to 2 years;
pickled with salt - up to 6 months;
in oil - up to 6 months;
fresh - up to 3 months.

Harvesting greenery

How to keep green onions fresh? As mentioned above, fresh onions are put in a bag and stored in the refrigerator. It should be checked every 2 weeks for signs of darkening and creases. If at least one of the leaves begins to rot, soon all the rest will join it.

And if the greens are harvested for the winter not for fresh salads, then it is much easier to store it dry or frozen.

Fresh feathers do not have to be stored for future use, because they can be obtained at any time in 2 weeks, lowering the onion head into a glass of water.

In a word, before harvesting, you should decide for what purpose decide to keep the bow. For fresh salads, it must be packaged in bags and put in the refrigerator, not forgetting to periodically check and discard spoiled leaves.

Also, onion in oil goes well with fresh vegetables, which will be an excellent fragrant dressing. And for soups, meat and stewed vegetables, pickled, frozen or dried onions are suitable - to taste none of them in the finished dish will not differ from fresh greens.

You can learn how to grow green onions at home from this video:

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