How to properly freeze green onions for the winter in the freezer: recipes. Harvesting green onions for the winter: methods

In the summer, when seasonal greens are in abundance, many housewives wonder: how to properly prepare for the winter green onions, is it possible to freeze it at home? Not only is it possible, but it is necessary! Recipes with photos for beginners from an experienced housewife with useful tips will be a reliable answer and visual help.

It is important to take into account that greens grown in greenhouse conditions in cold and little solar time year is poor in those nutrients and vitamins that are inherent in the seasonal harvest. And the price issue is not always on the agenda. last place. Profitable and economical: collect feathers on the plot, buy and store green onions for the winter at the beginning of summer.
Fortunately, today it is not at all difficult to do this, and if the place is in freezer allows you to place supplies there, then why not preserve the fruits of the summer harvest by stocking up for future use.

One of the simple, fast and universal methods Preparing greens (not only green onions, but also dill or parsley) is a method of freezing. Due to the fact that the product is not amenable to heat treatment, fermentation, salting, but is prepared in natural form, it retains all useful components.

To prepare fresh green onions for the coming winter, by freezing them in the freezer compartment of the refrigerator, you only need to know three things: best recipes and simple techniques.

You can freeze either whole or sliced. For liquid dishes, it is best to chop the onion arrows in advance and put them in the freezer. In winter, all you have to do is get a bag, take the required amount of chopped herbs for hot dishes and a jar of sorrel.
But for salads, it is best to save green onions for future use in their whole form, without chopping them.

Let's take a closer look and look at the intricacies of each method.

For this we need:

• Large bunch of green onions
• Small plastic cups - 4 pcs.
• Cling film or thick cellophane
• Packages - T-shirt - 1 pc.
• Plastic bottle - 500 ml
• Paper napkins - 10-15 pcs. You can also use a hairdryer to dry the greens.
• Water.

Exit finished product: from one and a half kg of green onions, taking into account the fact that the white part of the arrow is cut for freezing, you get one package of chopped onions, 4 plastic cups with the preparation, one full plastic bottle and five whole onion preparations, stored in cling film.

Preparation
Sort the onions, rinse thoroughly under running water cold water and shake off any remaining water or remove excess liquid using paper napkins. Separate 5-7 onion arrows for further slicing.

The first recipe with a photo will show ways to preserve a feather for future use in a bag, cellophane, or in the freezer:

How can you freeze green onions for the winter, whole and sliced?

The second method is even more practical and does not require much time from the housewife.

1. Bow arrows washed under running water are laid out on cellophane or cling film and rolled up into a tube.
2. The excess film is cut off, and its edges are moistened with water and fixed.
3. These are the blanks of bow feathers with arrows in their entirety that can be obtained at home, as in the photo below.

Another option, which is more time-consuming and space-consuming in the freezer compartment of the refrigerator, but at the same time very convenient, is how to prepare green onions for the winter in plastic cups.

Preparation in this way is perfect for further use in soups or borscht. Just take out a frozen mold of onions with ice and put them in the boiling broth a couple of minutes before it is ready.
Chopped green onions are placed in plastic cups.

Fill with cold water to the brim and cover cling film so that the greens do not absorb and transmit the smell to other nearby products.

Transfer to the freezer until the water is completely frozen.

When ready, that is, frozen, the cups are removed from the cold and placed under the stream for half a minute. warm water. After this reception, the contents of the ice and onions are easily removed from the plastic glass. Such portioned preparations can be put into a bag and sent back to the freezer.

We also share one simple, but requiring compliance certain rules harvesting method -

freeze green onions for the winter in a plastic bottle

1. Before chopping the onion, you need to rinse it well and dry it using thick napkins. You can dry the bow arrows in the sun for at least half an hour or direct the cold air of a hairdryer onto the greens.
2. The cut and the bottle must be completely dry - this is the most important rule for this method of preserving greenery. Only in this form will frozen onions spill out of the bottle without any problems, and not turn into a wet mixture that will have no use.
3. The bottle is filled with chopped onions and closed with a lid.

That's all the secrets of home recipes: how you can quickly and easily prepare green onions by freezing, preserving their freshness and aroma throughout the winter.

For more on the topic, check out:

Almost all products can be stored for future use. This time the conversation will be about the all-too-familiar vegetable - can it be frozen? onions for the winter, and what recipes exist. After all, there are times when there is no fresh vegetable at hand, and there is not enough time to go to the store.

Many people doubt whether onions can be frozen. Actually yes, and several recipes below will describe how to do this.

Recipe for preparing raw food for the winter

It is worth remembering that the vegetable will lose some of its taste. Therefore, it should not be used without heat treatment, for example, for preparing salads. But you can add it to soups, main courses and baked goods without any problems.

Ingredients

Servings: – +

• onion 1 kg

Per serving

Calories: 61 kcal

Proteins: 0.17 g

Fats: 0.08 g

Carbohydrates: 14.63 g

25 min. Video recipe Print

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Whole in the home freezer

Not only the pre-chopped onion, but also the entire head can be frozen. You can find out how to do this using the recommendations below.

Preparation time: 10 minutes

Cooking time: 5 minutes

Number of servings: 4

Energy value

For 1 serving:

• calorie content – ​​89.6 kcal;
• fats – 0 g;
• proteins – 13.4 g;
• carbohydrates – 19 g.

Ingredients

• onion – 800 g.

Step-by-step preparation

1. First of all, it is necessary to select high-quality bulbs - only fresh vegetables are suitable, without any spots, moldiness, external damage and unpleasant odor rotting. Clean them thoroughly, rinse them under a cold tap and dry them with paper towels to remove excess moisture.
2. Place the prepared whole heads into plastic bags for freezing, carefully squeeze out as much excess air as possible from them and tie or fasten them.
3. Sign the preparation, indicating the date of packaging on a sticker, and place it in the freezer until the right time.

Advice: In addition to freezer bags, you can also use airtight containers.

Not everyone knows whether it is possible to freeze onions for the winter in their finished form. In order to do it right, we have selected the best recipes.

How to freeze fried onions

Fried onions are added to dishes shortly before the end of cooking. It can be eaten without additional processing: just defrost or reheat in the microwave.

Advice: to cook evenly large number vegetables, carry out the process step by step. Divide the onion into portions and fry one after the other.

Preparation time: 10 minutes

Cooking time: 60 minutes

Number of servings: 5

Energy value

For 1 serving:

• calorie content – ​​449.1 kcal;
• proteins – 5.1 g;
• fats – 35 g;
• carbohydrates – 28.5 g.

Ingredients

• onion – 600 g;
• vegetable oil – 70 g.

Step-by-step preparation

1. Peel and cut as you are used to doing it.
2. Heat a frying pan or saucepan with oil on the stove. Add some and stir.
3. Repeat after a minute and reduce heat. With this method, the onion will fry well, become soft, but not burn.
4. Cook until golden brown.
5. Then remove it from the pan and transfer it to a wide container to cool. You can look at the photo to see what consistency a properly prepared onion should have.
6. While the first portion is cooling, prepare the second.
7. Once cool, transfer to small bags to freeze.

Freezing dried in the oven

To get rid of excess moisture and create conditions for greater preservation of frozen onions, you can first dry them a little in the oven.

Preparation time: 10 minutes

Cooking time: 25 minutes

Number of servings: 6

Energy value

For 1 serving:

• calorie content – ​​134.5 kcal;
• fats – 5;
• proteins – 3.4;
• carbohydrates – 19.

Ingredients

• onions – 1.2 kg;
• olive oil – 30 ml.

Step-by-step preparation

1. We set the temperature on the oven thermostat to 180℃ and leave it to warm up, and in the meantime, let’s get on with the rest of the preparatory processes.
2. We peel fresh vegetables, wash them under a cold running stream and, after wiping them dry with paper napkins, chop them in the way you need.
3. Take a large baking tray and grease it olive oil, spread the chopped onions over it. Place the container in the preheated oven for approximately 5-7 minutes.
4. After the specified time, remove from the oven and cool. Place the cooled, dried vegetable in special bags in portions (always leave free space, since the onion will increase in volume during freezing), mark it with a sticker and transfer it to the freezer for storage.

Rules for marinated preparation

In order for the vegetable to retain all its beneficial and taste properties for a longer period of time, it can first be lightly pickled in table salt.

Preparation time: 10 minutes

Cooking time: 15 minutes

Number of servings: 5

Energy value

For 1 serving:

• calorie content – ​​89.6 kcal;
• fats – 0;
• proteins – 3.4;
• carbohydrates – 19.

Ingredients

• onions – 1 kg;
• table salt – 350 g.

Step-by-step preparation

1. First, you need to process the main ingredient - selecting whole, unspoiled fruits, carefully clean them, wash them under a running stream and, after drying them from excess moisture, cut them into any in a convenient way(cubes, rings, half rings).
2. Then, transferring to a deep container, sprinkle with table salt and leave to marinate for about 7-8 minutes.
3. We place the resulting product in special plastic bags or sealed containers and, after pumping out excess air, close it tightly and store it in the freezer.

Important: just before cooking, you will definitely need to soak such a workpiece in cool water for about half an hour so that all the excess salt comes out.

How to store after blanching

One of the most best methods Freezing food involves first blanching it. During this process, a kind of protective film is created on the vegetable, which prevents it from losing its beneficial properties, and also allows you to preserve juiciness and taste characteristics. This method processing slows down the action of enzymes and promotes better storage.

Preparation time: 10 minutes

Cooking time: 30 minutes

Number of servings: 5

Energy value

For 1 serving:

• calorie content – ​​89.6 kcal;
• fats – 0;
• proteins – 3.4;
• carbohydrates – 19.

Ingredients

• onions – 1 kg;
• water – 4 l;
• table salt – 60 g.

Step-by-step preparation

1. Wash the peeled vegetables thoroughly, dry them with paper towels and chop them into small cubes.
2. After this, take a deep container and fill it with 4 liters clean water and, sending it to medium flame, bring it to a boil. As soon as the liquid begins to bubble, add 2 tablespoons of salt, stir and place the chopped onion in boiling water for literally 15-20 seconds.
3. Throw the scalded product onto a culinary sieve and immediately transfer it to ice or rinse under ice water- this must be done in order to stop the heat treatment. Leave the cooled vegetable in the kitchen utensil until all the water has drained.
4. We put the resulting workpiece into bags in portions, sign it, not forgetting to indicate the freezing date, and put it in the freezer.

Leeks in the refrigerator for the winter - step-by-step recipe

This vegetable lasts a long time in the refrigerator. But still, is it possible to freeze leeks for the winter? The answer to this question is yes. It can stay in the freezer much longer without losing its taste.

Important: A peculiarity of leeks is that during growth, particles of earth fall between the leaves. Therefore, before cooking, you need to separate the upper feathers and wash them thoroughly.

Preparation time: 10 minutes

Cooking time: 15 minutes

Number of servings: 5

Energy value

For 1 serving:

• calorie content – ​​82.4 kcal;
• proteins – 6 g;
• fats – 0 g;
• carbohydrates – 14.6 g.

Ingredients

• leek – 1 kg.

Step-by-step preparation

1. Everything except the root is suitable for freezing. Cut off the bottom and wash the vegetable thoroughly.
2. Shake it off and leave to dry. You can dry it gently with a paper towel.
3. You can cut into circles or half rings, and the greens into thin strips.
4. Place into portioned bags and freeze.

Advice: Don't freeze it whole. A defrosted vegetable will be inconvenient to cut, as it loses a little of its elasticity.

The secret of freezing

Onions, regardless of the type of processing, have a persistent and pungent odor. Therefore, it should not be frozen next to fruit.

To prevent the smell from spreading throughout the freezer, pack it in two bags or an airtight container. Onions can be added to the prepared dish without defrosting.

Shelf life

The product can be stored for no more than 6 months if the temperature in the freezer is not higher than -18°C. Otherwise, the onion will be edible for 3 months.

Containers for freezing

The same containers are suitable for packaging as for any other product - plastic or polyethylene. But we need to pay attention special attention on the tightness of the packaging so that the smell is not absorbed into all the products in the freezer.

Try cooking onions in different ways, and you'll never worry about running out of this fragrant vegetable.

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Summer pleases with an abundance of fresh herbs, which are rich in nutrients and give dishes a special taste. Housewives often wonder whether it is possible to freeze green onions for the winter in the refrigerator in order to preserve their benefits and taste qualities. This is not only possible, but also necessary to add a special touch of freshness and exquisite aroma to winter dishes. However, to preserve onions, it is important to follow some guidelines for freezing them. All useful tips and little tricks are presented in our article.

Preparing onions for freezing

For freezing, select only fresh onions. To determine freshness, pay attention to the condition of the feathers. They should be bright green, juicy, without damage or yellowing. The advantage will be the high juice content, which will allow you to fully preserve all the taste of the product.

Good before harvesting peel the onion and remove dried ends. Make sure the feathers are not damaged no rot or unpleasant smell. Wash the greens thoroughly, rinsing them several times in cool water. Pat the onion dry with a paper towel. Important as much as possible remove excess moisture– this will prevent the appearance of ice, the greens sticking together and the formation of a solid lump.

Best used for freezing chopped onion feathers. This preparation option is simpler and more economical. It also makes it easier to use onions while cooking. However, if desired, you can also prepare whole feathers.

In addition to the green part of the onion, you can also use the white onion for freezing. This will make the taste of the preparation richer and the prepared dish more delicious.

How to freeze green onions for the winter in the freezer

There are several ways to freeze green onions for the winter. Each housewife chooses the most convenient and suitable for herself.

Most common recipe:

1. Cut clean and dried feathers into small pieces with a knife.
2. Prepare plastic bags. You can use classic or special ones for freezing, which are equipped with a clasp.
3. Place the onions in bags, squeeze out as much air as possible and shape them flat. This will save space in the freezer.
4. Place the greens in the freezer and leave until needed. The shelf life of frozen onions is 6 months.

Another way to freeze onions: fold the prepared greens into ice freezing molds. The onion should occupy no more than a third of the volume, the rest should be filled with water. Place the container in the freezer and leave until completely frozen. Transfer the frozen cubes to a bag and place them back in the freezer.

This method of preparation is very convenient. To give the first dish a special taste and aroma, add one cube to the pan 5 minutes before the end of cooking.

Helps keep onions fresh blanching– short heat treatment process. Wash and chop the greens, place them in a colander and place them in boiling water for two minutes. Then place the container in cold water for 1-2 minutes. After the allotted time, let the excess liquid drain. Place the onions in bags or containers with a tight-fitting lid and freeze.

It will help to give the dish not only freshness, but also a special taste. fried onion. Sort and wash the greens. Chop the feathers and fry in a frying pan with a little oil. Heat treatment time – 5 minutes. After cooking, cool the onions and place them in small containers or plastic bags. Place the preparations in the freezer. If necessary, add frozen onions at the end of cooking.

You can also use disposable cups or small ones for freezing. plastic bottles. These options are convenient if you have enough free space in the freezer.

When freezing onions, be sure to tightly close the container, tie the bag, or wrap disposable cups with cling film. This will prevent the spread of a specific odor throughout the freezer.

The shelf life of greens depends on temperature. On average, the product retains its quality well at sub-zero temperatures for six months. At temperatures above +5 ℃, the shelf life should not exceed 3 months.

The following tips will help you properly freeze and preserve onions. best qualities. Adding even small amount adding greens to soup, borscht, sauce or marinade will give the dish a special taste, freshness and smell of summer.

Video

There are several ways to freeze onions. Watch the video to learn more about the process of creating blanks:

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Did you know that:

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.

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No natural protection Tomatoes do not suffer from late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“variety resistant to late blight” is just a marketing ploy).

Fresh onions are rich in beneficial microelements. In frozen or dried form, it retains less nutrients, but at least it can improve the taste of food. Therefore, it makes sense to prepare for the winter. Below we provide basic recipes for preparing green onions.

Preparing green onions for storage

In order to be stored for a long time and not spoil, it is important properly prepare it for storage. This the process is underway in several stages. It starts with choosing feathers to store. They should be bright green, without damage, signs of wilting or yellowing.
In most cases, they will be shredded, so you need to remove any remaining soil from them and then rinse them well.

Important! The onion must be completely dry, so after washing it, place it on a towel and let it lie for at least an hour.

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

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

In the question of how to preserve for the winter, the method of shredding feathers is not particularly important. Usually it depends on what dishes the chopped feathers will be used in later. For example, for sauces you need fine cutting, and for borscht and soups - medium. To dry it, it is chopped into pieces of 5 to 7 cm. And if large feathers are found, they are first cut lengthwise. It is important not to grind it in a food processor.
Before you start, you need to decide how to store green onions at home; the container in which they will be stored depends on this. So, if it is simply placed in the refrigerator, ordinary bags will do, dried onions are kept in linen bags, pickles and preparations in oil should be in glass containers, and plastic containers are used for freezing.

Storing green onions in the refrigerator

The ideal, simple and convenient place to store onions is a regular refrigerator. How long can I 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 presentation within 2–3 weeks. If the temperature is lowered to 0°C, 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 during one and a half months. It is enough to pack the feathers in plastic bag, poke a few holes in it for ventilation and put it in the refrigerator on the vegetable shelf.
There is a more complex method, but it will work for feathers that have not been separated from the bulbs. To use it, you need to remove all yellowed and damaged parts of the plant, and dip it in water. Now the bulbs with roots need to be wrapped in a damp rag, wrapped with paper on top and tied with a ribbon. Only after this can the onions be placed 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 the feathers do not get wet. Usually, if you place the bag directly in 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 in and immediately put it back in the refrigerator.

In a glass container

Place the washed and dried greens in glass jars, cover with nylon lids and place in the refrigerator. Greens like this about a month will save fresh look, aroma and beneficial properties.

Important! Only whole greens can be stored in this form, since bent and broken they quickly deteriorate. Therefore, select only small feathers for jars.

In paper

You can store green onions in the refrigerator wrapped in paper. This way it is preserved for two to three weeks. To do this, wash the vegetable well and allow the water to drain. Then wrap it in clean paper. It should not be a newspaper, as typography is hazardous to health.
You can take paper napkin, which does not crumble from water, or kraft paper. It is only important that it is not waxed. The top of the package is sprayed 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 green onions for the winter allows you to store them for up to six months; onions placed in oil can be stored for the same amount of time. Dried onions retain their properties for two years, and frozen ones - no more than a year.

Freezing green onions

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

1. The feathers are cut and fried in a pan until they are cooked. Cooled onions are placed in containers and frozen. Roasting and subsequent freezing give the vegetable a special taste, which it then imparts to all dishes in which it is used.
2. The feather onions are kept in boiling water for three minutes, placed in a colander and waited for the water to drain. Then cut into pieces the right size and compacted into plastic containers that are frozen.
3. Washed and dried feathers are cut into small pieces and blanched for about five minutes. After this, put it in a colander and wait until the onion has cooled. Then they are put into plastic containers and sent to the freezer.

Drying green onions

Greenery is another way to preserve healthy vegetable for a long time.
Before harvesting, it is washed well, cut and laid out on clean paper to dry in a warm room. Make sure that the workpieces are not exposed to direct rays of the sun, otherwise everything in them will be destroyed. useful substances. If there is no such place, you can cover the onion with another piece of paper.

You can determine whether 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, covered with lids and stored at room temperature in a dry place. This preparation method takes about a week.

Pickling greens

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

How to pickle green onions? Take a kilogram of onions and wash them well. When it dries, chop it and mix it with 200 g of salt. Tamp the resulting mass into glass jars to release the juice. The cans are compacted tightly, but so that there is a little space left on top for vegetable oil. Jars covered with plastic lids are stored in a cool place.

How to ferment green onions

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

Information on ways to prepare green onions for the winter.

Green onions appear on our daily menu 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 do it correctly?

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

• set up an onion greenhouse in a city apartment
• choose a method of preparing onions for the winter that is acceptable to you

For freezing, you need to choose juicy fresh greens.

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

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

Did you choose the second method? Let's start 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 have yellow tips (it is preferable to cut the onion before it shoots arrows)
• root pruning
• placing onions on paper towels to drain
• chopping onion feathers (if you prefer pre-chopped frozen product) and white onion roots (these can be frozen in separate containers)
• if desired, blanching the greens (pour boiled water over the onion and boil for 2-3 minutes, after which the water must be drained, leave the onion to cool for a while)
• compact packaging of greens in small bags or plastic containers (to use up the defrosted bag in one meal preparation)
• squeezing the air out of the bags as much as possible, signing them and placing them in the freezer

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

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

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

Drying onions is a great opportunity to prepare vitamin-rich greens for future use if you managed to grow a large harvest of onions at your dacha in the summer. Don't throw it away useful product, which can be used to its fullest all year round!

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

• natural air drying
• in the oven
• in a convection oven

Dried onions retain more useful microelements than frozen product. In addition, during the preparation of various dishes, dried onions better reveal their taste, preserving their inherent pungency and piquant “acridity”.

Dry onion mixture is included in freeze-dried soups, seasonings, and is one of the ingredients for gravy.

Dried onions retain all the beneficial properties of fresh ones.

Advantages of dried onions over frozen:

• There are no germs in dried onion feathers. By adding spicy hot seasoning to soup or gravy, you provide reliable protection to your household from pathogenic bacteria during 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 (it was not for nothing that ancient sailors stocked up on dried green onions before a long journey, which saved them from scurvy)

The first way to dry vitamin green onions is in air

If you have time, and at your dacha there is a place in the shade and even with a draft, then the outdoor drying method is ideal for you. Have you decided to dry it not at the dacha, but in a city apartment? Then lay out the onions to dry on the loggia

Drying process

• Rinse the onion feathers under running water. Cut off yellowed tips, remove wilted greenery and rough parts of feathers
• Grind the prepared onion feathers into 2-5 cm pieces
• Place a layer of gauze on a large sieve or wooden board and place the greens evenly and in a thin layer. Cover the top with white paper
• Periodically shake the surface on which the greens are drying and mix its contents. Dry greens for 5-7 days
• Ready-made dried greens are 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 fryer.

According to housewives who have been using the air fryer for cooking dishes for a long time, drying onion feathers in it is also convenient.

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

The third method is drying onion feathers in the oven

Everything is very simple here! Lay out the prepared onions 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, you should select fresh and juicy onion feathers. Yellow feathers are not suitable for pickling
• Trim the ends
• Before pickling hot onions, they must be doused with boiling water to remove excessive bitterness. You can also place the onion in a saucepan and bring it to a boil.

Pickled onion recipe - classic:

Ingredients:

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

Cooking method:

• Sort the onion greens and rinse. Dried for paper towel chop the onion. Prepare a brine from 120 g of salt and a liter of water. Pour brine over the chopped onions and leave for 2 days. Drain the brine
• Prepare the dill: blanch 200 g of dill in boiling water for several minutes. Mix onion with dill and prepare 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 the onion and dill in them. Pour the hot marinade over the onion and sterilize for 10 minutes. Then everything is as usual: roll up the lids and under the blanket!

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

Recipe for pickled onions with wild garlic

• Onion feathers and wild garlic you need to finely chop and pour in a pre-prepared marinade (sweet and sour or prepared to taste)
• After boiling the greens a little, you need to put them in jars and place them in the refrigerator for storage.

Pickled onions are an excellent addition to meat or stewed meat and vegetable dishes. A significant disadvantage of pickled onions is that they cannot be stored for a long time (only two weeks).

How to pickle green onions for the winter?

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

Ingredients for pickling green onions:

1 kg green onions
200 g salt

Cooking method:

• After preparation (washing the onion greens, removing the ends and drying on a paper towel), chop the greens and toss with salt
• Place tightly in jars and compact until the juice releases. 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, to season your favorite salad or other dish, you only need to open the jar.

Ingredients for green onions in vegetable oil:

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

Cooking method:

• Prepare the floor liter jars: wash with soda, rinse 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, place on a dry towel
• Chop the onion. Add 1/3 teaspoon of salt to each jar. The second layer after salt will be onion layer 1.5 - 2 cm thick. And again add 1/3 tsp. salt
• Periodically compact the onion with a masher until the juice begins to release. So fill the jar up to the hanger
• For filling you need 4 tbsp. l. vegetable oil and 1 tablespoon (9%) vinegar. Pour all ingredients into a container and place on low heat.
• Keep on the stove until the contents begin to boil, and add vinegar. Stir and remove from stove. Pour oil into jars and immediately roll up the lids.

Green onion paste for the winter

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

Ingredients for Green Onion Paste:

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

Cooking method

• Grind the washed onion greens (you can add other greens for a richer taste) with a blender or meat grinder until it becomes a paste. Transfer the resulting mass into jars
• Pour sunflower oil on top. Shake the jar well to distribute the oil evenly. Add more oil (the layer should be about a finger thick)
• Close the jar with a lid and place the paste in the refrigerator. The shelf life of this paste is several months.

How to use the paste? Add aromatic green pasta to your favorite dishes and sauces.

Preparing green onions for the winter

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

Video: how to preserve onion greens for the winter?