How to prepare green onions for the winter, three simple recipes. How to prepare and store green onions for the winter

If you, like me, appreciate green onions for his excellent taste qualities And beneficial features, then you definitely miss it during the cold season. Today I offer you an elegant solution to this problem. Now you will learn how to preserve green onions for the winter in several ways.

Preparation rules

Before freezing green onions for the winter, you need to carry out preliminary manipulations, which involve several steps:

Image	Procedure
	Step 1: Selecting Greens. Harvesting green onions begins with it correct selection. Give preference to bright green feathers without visible damage. If the ends of the plant are dried out, cut them off.
	Step 2: Cleaning. Rinse the plant thoroughly under running water, removing any remaining dust and soil.
	Step 3. Slicing. You can skip this step if you want to leave the greens whole. But I would still recommend chopping the green leaves - this way, it’s much more convenient to store the plant. How large to chop is up to you - it all comes down to personal preference. For example, I cut some of the preparations finely (I use them later for sauces), and some into medium pieces (these can be added to a salad or side dish).

Methods for preparing onions for the winter

Method 1. Simple

If you still don’t know whether you can freeze green onions in the freezer, the answer is - of course, you can. Moreover, the freezer will help preserve the plant for as long as 12 months.

Regular freezing is the most common type of storing greens. It is simple and does not require additional components:

Shred the feathers greens to the required size.
Place them in molds for ice or baking. Fill mini-containers no more than a third full.
Fill the remaining space with water and place the containers in the freezer.
When the cubes are frozen, stack them into separate bags and use as needed.

Place a limited number of frozen cubes in one bag so that you don’t have to defrost large volumes of onions in the future.

Method 2. Salting

For 1 kg of greens, prepare about 250 grams of salt.
Dry the plant thoroughly. It is very important that drops of water do not fall into the jar with the preparation.
Mix the greens with half the prepared salt.
Start putting the resulting mass into a jar in layers. a couple of centimeters each new layer sprinkle with remaining salt.

After salting, onions prepared by yourself can be used only after 2–3 weeks. This time is necessary for the greens to marinate well and give juice. In this form, the plant can be stored for up to 7 months.

Method 3. Preparation in oil

Wash the greens and dry them thoroughly.
Cut the grass and fill it into a clean jar about ¾.
Pour oil into container and stir, pour a little more oil on top of the mixture.
Close the jar with a nylon lid.

This product can be stored in the refrigerator for at least six months. And the main advantage of this method is that the greens do not lose their nutritional components.

Method 4. Drying

When describing how to store a plant, one cannot fail to mention drying the plant:

Wash the greens and chop them.
Place the plant on white paper. It is very important to place the plant in a warm place where it will have a chance to dry out. Avoid direct contact with the plant sun rays- they will destroy nutrients contained in it. If necessary, cover it with a sheet of paper.
Wait approximately 5–7 days. The readiness of the greens will be indicated by their fragility. If the onion crumbles easily in your hands, you can pour it into a dry jar and store it at room temperature(in the closet, for example).

Results

During the warm summer and summer season, all housewives zealously engage in home canning of food. It’s a pity, but they usually forget to prepare greens for the winter. But it is no less useful than the same preparations from berries and fruits or vegetables. I would like to remind housewives what methods there are for preparing greens. And which...

During the warm summer and summer season, all housewives zealously engage in home canning of food. It’s a pity, but they usually forget to prepare greens for the winter. But it is no less useful than the same vegetables. I would like to remind housewives what methods there are for preparing greens. And which of them retain the largest amount of vitamins in it.

Drying greens for the winter

Not the best The best way preserving greenery for the winter. But if there is no choice and no opportunity to store greens otherwise, then such a simple way of preserving them will do. Dried greens retain up to 50 percent of their vitamins.

To preserve the product for the winter in this way, fresh herbs must be thoroughly rinsed under running water. Then you need to shake it off excess water, cut, place on a sheet of parchment lined with a baking sheet or other flat shapes. You need to lay out the greens in a thin layer so that air can better penetrate into their layers when drying. From time to time, the greens need to be turned over on the baking sheet so that they dry better.

Greens are considered qualitatively dried when their leaves break. Let's pour it over dried herbs in linen bags. You can store it in a dry glass jar with a lid, but the greens are stored worse in it than in a cotton bag.

Pickling greens for the winter

Also, the greens, thoroughly washed and dried with paper napkins, should be finely chopped. Place in a 1 cm layer in a clean glass jar, sprinkle with salt (not iodized!) on top. Then the next layer, salt and so on until the very top. Shake the jar slightly, fill it with herbs and salt to the very top. Cover with parchment paper, then a plastic lid and store in the refrigerator. Parsley, dill, and green onions are best preserved this way.

Freezing greens for the winter

The best way to preserve greens for the winter is to freeze them. This method of preparing the product preserves up to 90 percent of all vitamins contained in greens. The greens are also washed, dried, and chopped. It needs to be put into a plastic container, or into special bags for freezing food and put them in freezer. Thawed greens cannot be re-frozen.

Fresh onions are rich in useful 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 process takes place 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 are talking about regular greens in a 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 to dry on a towel.

In the question of how to preserve for the winter, the method of shredding feathers is not particularly important. It usually 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 kept in glassware, and for freezing they use plastic containers.

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 storage It is important that moisture does not get on the feathers. 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, close nylon covers and put it 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 a paper napkin that does not crumble due to water, or craft 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 terms storage 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 retains its properties for two years, and frozen - no more than a year.

Freezing green onions

Most housewives prefer to use long-term storage greenery 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:

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 gives the vegetable special taste, which he then gives to all the dishes in which he uses it.
The feather onions are kept in boiling water for three minutes, placed in a colander and waited for the water to drain. Then they are cut into pieces of the desired size and compacted into plastic containers, which are frozen.
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 material. 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.

Many housewives prepare vegetables and fruits, but not everyone pays attention to twisting the greens. Moreover, greens are perfect for pickling and can be prepared for the whole year and used if necessary. Green onions are very necessary for cooking homemade okroshka, vegetable salads, meat soups And .

Onions contain many vitamins and are very easy to prepare. To salt green onions, you only need the feathers themselves and salt. The most work will go into cutting the feathers. But it is not necessary to prepare a large number of twists at a time; you can prepare them as you harvest the greens. And during the season it will be possible to prepare a large amount of useful herbs.

Required ingredients:

green onions – 1 kilogram;
salt – 200-250 grams;
vegetable oil – 2-3 tablespoons.

How to pickle green onions:

To prepare this recipe, you should choose juicy shoots; you can choose both young and fairly mature ones. The pulp is washed, sorted, cut into pieces 2-3 centimeters long;
In a separate container, thoroughly mix the salt and chopped herbs. The mixture must be thoroughly ground, it is best to rub it directly with your hands, only be careful, the pulp is vigorous and can damage the delicate skin of your hands. You can mash the mixture a little with a spoon to make the mass more juicy;
The easiest way to prepare containers is this way: wash them with baking soda and rinse well clean water, put in the oven, turn on the oven and heat to 100 degrees, hold the jars at this temperature for 15-20 minutes and turn off the oven. In this way, you can sterilize several jars at the same time, which is convenient and significantly reduces the sterilization time. The containers can be prepared several hours before cooking and simply set them aside, be sure to cover them with a clean cloth;
Place the chopped pulp into the prepared jars and compact so that the surface of the mixture is covered with green juice. Only when selected sufficient quantity juice, you can proceed to the next stage of preparation;
Pour vegetable oil over the mixture; the oil should completely cover the surface of the mixture;
The twist is closed with nylon or iron screw caps. This mixture should be stored in a cool place for a very long time. With a large quantity of such harvesting, there will be enough greenery for the entire winter until the next harvest.

How to salt green onions

This recipe suggests preparing green onions in layers; it is done faster. But the amount of salt may vary based on how much is used. Therefore, it is recommended not to save, but to add more salt; this mixture will be stored better. And the excess can be removed by quickly rinsing the mixture under running water. Can be used to prepare pickled.

Required ingredients:

green onions – 1-2 kilograms;
salt – 100-400 grams.

How to properly pickle green onions:

Wash the feathers well, sort and chop. You can cut it into different pieces, both small and large. Subsequently, it will be crushed with a wooden masher and the size of the parts will not matter. When cutting, you can take into account the cooking method already finished product. For salads, you can use greens chopped fairly coarsely, but for soups, finely chopped herbs are suitable. But it is worth remembering that you can cut the shoots after cooking;
Pickling containers are washed, sterilized and dried. Banks can be prepared in advance, for example, in the evening or in the morning. And at a convenient time it will be possible to begin the actual implementation of the twist;
Place the chopped pulp into prepared containers; the layer thickness should not exceed two centimeters. Then you should pour a layer of salt, compact it a little with a spoon, then lay out another layer of greens, then a layer of salt, and so on until the entire container is completely filled. It is important to apply the salt layer last; it will prevent the stems from developing mold. You can also use mustard powder or vegetable oil for this;
After this, you can close the containers with lids and put them in the cold. Despite the fact that the jars are sterilized, the mass will not be stored in the room for long. A large number of salt will help preserve the workpiece, but not for long. But if you store the mixture in the refrigerator, it can be used for a very long time.

How to pickle green onions for the winter

It is better to collect feathers in sunny weather, rinse them in the evening and leave them on a towel to dry. There should be no droplets of water left on it, and you can start cooking in the morning. This method of preparation is the simplest, but requires some time. proper salting. The pulp mixed with salt can be left overnight to release the juice.

Required ingredients:

green onions – 2 kilograms;
salt – 500 grams;
vegetable oil – 3-4 tablespoons.

Recipe for pickling green onions for the winter:

Rinse the feathers well, place in a colander or sieve and allow excess water to drain. A large amount of excess water will prevent the salt from being distributed correctly, and the twist will be ruined;
In a large container, mix the chopped pulp and coarse salt, you should mix very carefully, you can leave the mixture to rest for a while and mix the mass again. You can mix it with your hands, so it will be more homogeneous. Large crystals give more salty taste and are well distributed throughout the mixture;
Now you need to prepare the containers for pickling. Rinse glass jars well with a cleaning agent, rinse in clean cool water and sterilize over steam. For small containers it is enough to sterilize for 15-20 minutes, but for large containers it will take about 40 minutes, but this is at the correct temperature;
Transfer the finished mass into prepared containers by half the volume, compact the mass with a wooden spoon or masher. You can use a pestle and compact the mixture until the juice comes out;
Then you should fill the entire jar with grass and compact it again. Thus, it is worth filling the entire jar;
When the jar is completely filled, pour a small amount of vegetable oil onto the surface of the mass and close with lids;
This mixture will not be stored at room temperature, so it is placed in the refrigerator.

How to salt green onions with herbs

By this recipe You can prepare not only salted green onions, but also other herbs. The recipe calls for dill, cilantro and parsley, but you can use a variety of herbs. You can combine all the commonly used and favorite herbs to make the mixture more tasty and healthy.

Required ingredients:

green onions – 0.5 kilograms;
cilantro – 0.5 kilograms;
parsley – 0.5 kilograms;
dill – 0.5 kilograms;
salt – 400-500 grams.

Recipe for pickling green onions with herbs:

Wash the stems, sort them, remove the yellow branches. Remove thick stems from dill and parsley. For consumption, you should choose only young shoots so that the mass is tender and can be used without additional cooking on the stove;
After the pulp is washed, it must be dipped in cold water with addition small quantity salt. The shoots should be soaked in water for 10-15 minutes, then they should be taken out and dried a little with a paper towel;
Slightly dried greens should be chopped finely and mixed with salt. Then you can immediately put it into jars. You need to fill half the jar with the mixture, compact it well, fill the container to the top and close with a lid;
This mass should be stored in the refrigerator. To prevent the mixture from becoming moldy and spoiled, it must be sprinkled with salt or watered with vegetable oil.

Pickling green onions for the winter in their own juice

In order for the workpiece to be stored better, the salt should be distributed throughout the entire mass. It will be better distributed if the mass is in liquid. Therefore, it is worth preparing the mass so that it gives enough juice in which the pulp will be stored. This twist can be used together with juice.

Required ingredients:

green onions – 1 kilogram;
salt – 200-300 grams.

Pickling green onions for the winter in their own juice:

Wash the feathers, sort them well, if there are yellow feathers, remove them, cut off the dried tips;
Now you need to cut the pulp with a sharp knife. It is better to cut with a sharp knife, it will cut the feathers better and they will release juice. You need to cut it finely enough. large pieces they won't let me in required amount juice;
Now you should mix the grass with salt. It is better to take coarse salt;
Set the salted herbs aside to infuse. In the meantime, you can prepare the jars. They need to be washed and sterilized. Such jars will store grass better;
When the jars are prepared, you can lay out the previously prepared mixture on them; when the pulp has completely filled the container, you need to use a masher or pestle. You need to knead it very well, you can do this in several passes. The main thing is that the mixture releases enough juice so that the pulp is completely covered with liquid;
After this, you can close the container with lids and send it to the cold for storage. You can close the jars with nylon or iron lids.
Green onions can be pickled in small jars for one preparation. But you can make the blank in a larger container, from which you will take only the necessary part of the twist, and use the rest next time.

Good as a salad dressing or in cooking.