The use of green onions in cooking gives dishes an original aroma and taste, and also makes them healthy. This plant must be consumed daily throughout the season to provide the body with vitamins and minerals, which is especially important in winter.
In order for green onions to last for a long time, their proper preparation is important, which includes cutting, peeling, drying and slicing. In addition, for the blanks you need to select high-quality feathers that are undamaged and not dry.
A bow that has already shot arrows is not used for storage; such feathers are hard and tasteless.
Before you start preparing, you need to:
In addition, you need to know a few rules that will help you store onions for a long time:
After preparing the plant, you can begin harvesting onions.
Storing in the freezer is very convenient. To do this, you do not need to use oil or salt; you do not need to defrost the plant when preparing dishes.
You can store this onion for up to a year. The plant is frozen as follows:
If there is not enough space in the freezer, you can use a more convenient method: wrap finely chopped onions in cheesecloth and throw them into boiling water for a couple of minutes. After it has drained, place it in bags, dividing it into portions.
Another way to prepare green onions at home is to dry them. This onion can be used in absolutely any recipe. In addition, there are no special storage conditions: the product is well stored and retains its nutritional properties at room temperature.
Drying is quite simple: the chopped feathers are laid out in a thin layer on white paper and placed in a dry, warm place where direct sunlight does not reach. To do this, you can cover the plant with another sheet of paper.
Another way is to dry it in the oven. The plant is placed in the oven for several hours, adjusted temperature regime 50 degrees. The oven door is not closed.
Dried and frozen onions can be stored in airtight bags, which take up little space in the refrigerator or freezer, are also airtight and extend the shelf life of the product.
Do good preparation You can if you add salt to the green onions. You need to mix it with salt at the rate of a glass of salt per kilogram of greens. The resulting mixture should be placed in glass jars, tightly closed with a lid and stored in a cool, dry place.
The mixture can be used after two weeks. Alternative way pickling green onions - place the feathers in a jar or bottle with strongly salted boiled water.
Top the contents of the jar with sunflower or olive oil. You can also add dill, parsley, celery or basil to the onion.
It is not necessary to prepare only one way. For variety, you can freeze some of the onions, and dry or pickle some.
And another very tasty and healthy option is to prepare the famous Italian green sauce called Pesto.
Ingredients for Pesto:
The preparation method is very simple: grind all the ingredients in a blender, or chop finely, add spices, vinegar, pour into small jars and put in the refrigerator or cellar. In winter, the sauce can be used as a seasoning for different dishes, salads, for making sandwiches, marinades.
Of course, the most effective and simple way to provide yourself with fragrant food for the winter green onions- This is to plant it on the windowsill. Many housewives put the onion in a jar of water and after a while feathers appear on it, but they are watery, pale, and their taste is unexpressed.
To get a high-quality harvest on the windowsill, you need to pour pine sawdust into a box and dig in small bulbs at a short distance from each other. The contents of the box need to be watered, but not too much.
It also happens: the green onions have already been cut, but it’s not possible to prepare them in the near future. Therefore, it is necessary to keep the plant fresh.
You can do this in two ways:
An important condition if you are going to store the plant for a short time is that you should not wash it, but simply remove the dried tips of the feathers and damaged parts. Also, it is important not to bend it. You can then use the saved onions as needed.
As you can see, there are several ways to store green onions in winter. Each housewife chooses a suitable method for herself, making her own best dishes tasty and aromatic.
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?
If you want green onions on your table all year round, then you have two options:
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:
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.
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:
Dried onions retain more beneficial microelements than frozen products. 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 preserve everything beneficial properties fresh Advantages of dried onions over frozen:
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
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.
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
Pickled onion recipe - classic:
Ingredients:
1 kg green onions
200 g dill
salt and vinegar to taste
pepper
Cooking method:
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
Pickled onions are an excellent addition to meat or stews from meat and vegetables. A significant disadvantage of pickled onions is that they cannot be stored for a long time (only two weeks).
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:
Onion feathers in vegetable oil will retain their juiciness and aroma. In winter, you only need to open the jar to season your favorite salad or other dish.
Ingredients for green onions in vegetable oil:
onion feathers (freshly cut only)
salt
vegetable oil
table vinegar
Cooking method:
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 welcome 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
How to use the paste? Add aromatic green pasta to your favorite dishes and sauces.
Summer is a great time to gain strength before a long and cold winter, eat your fill of vitamin-rich vegetables and fruits and, of course, prepare them for future use. There are many ways to prepare food for the cold season. Not so long ago, the most popular of them were canning and drying, but after the appearance of modern freezers on the market, many housewives are also freezing various summer products. Let's talk about how we prepare green onions for the winter, consider how freezing, salting, canning and pickling are carried out of this product.
We prepare onions for the winter in different ways
Freezing green onions
If you want to prepare green onions for the winter, freezing is what you need for this. The first thing you need to do is collect the onion feathers and wash them thoroughly. Next, blot the moisture using a paper towel and leave the raw materials spread out for several hours to dry thoroughly. Then finely chop the onion and pour it inside a plastic bottle, wrapping it with a lid, or put it in portioned bags. Then put these preparations in the freezer.
Onions can be frozen without slicing. In this case, it should also be washed and dry, but it is more convenient to wrap it in cling film or in ordinary plastic bags.
Some housewives prefer to freeze green onions a little differently; they first cut them one or two centimeters in length, then blanch them for five minutes. The resulting raw material should be placed in a colander, cooled and placed in the freezer.
Another way to freeze: fry chopped green onions until tender in a frying pan, then transfer to a plastic container and freeze. This preparation will acquire a special taste and can decorate many dishes.
Pickling green onions
Pickled cucumbers or tomatoes can be found in almost every apartment in winter, but few people pickle greens. But in order to store the collected green onions for the winter, pickling is also an option. However, such raw materials will serve you as an excellent source of vitamins and other useful components during the cold season. So, pickling green onions requires a minimum of time and effort, so every housewife can do this task.
For one kilogram of green onions, you should prepare about two hundred grams of salt.
First of all, wash the raw material, dry it and cut off the very tips of the feathers. Then chop the green onions into small pieces. Place the resulting raw materials in a sterile container. glass jar layers about one and a half to two centimeters high. Sprinkle each layer with salt. Then cover the containers with lids and put them in the refrigerator for storage. Such raw materials can be successfully stored for six to eight months.
Canning green onions
This preparation will be useful to you if you need already prepared onions, which can be used as a side dish for meat, vegetables, and also used to create first or second courses. Agree that this is also necessary and preserving green onions for the winter will also help you.
For such a preparation, you need to prepare one kilogram of onions, one liter of water for the marinade, a couple of tablespoons of sugar, a tablespoon of salt, a glass of table vinegar, as well as bay leaves (one piece per jar), black peppercorns (a couple of pieces per jar). jar). In addition, if you wish, you can use cloves.
For canning onions, it is best to prepare green onion bulbs with a small piece of feathers - just long enough so that they fit perfectly into the chosen jars. By the way, the containers must first be sterilized, this applies to both cans and lids. The onion should be thoroughly washed and dried a little. Next, place it in jars and fill with boiling water. Cover each jar with a lid. Let the onions sit and warm for about five minutes.
Next, drain the water and boil again. Boil the onion with this liquid and leave again for five minutes. Then dissolve vinegar, sugar and salt in the water drained from the jars. Boil the marinade until the salt and sugar are completely dissolved in it, add peppercorns and bay leaves into the jars. Pour the marinade into jars and immediately seal them. Turn the canned onions over, cover with a towel and leave to cool completely.
If desired, you can chop the onion for canning.
Such canned food can be stored for quite a long time, but it is best to use them in the first winter after preparation.
Pickling green onions
To prepare such a preparation, you should prepare one and a half kilograms of green onions, three hundred milliliters of dry white wine, the same amount of water, fifty grams of high-quality honey (liquid only), as well as half a teaspoon of ordinary salt and six sprigs of fresh thyme.
First of all, pour wine with water and honey into a saucepan, then add salt. Mix well and cook for two to three minutes. Well-washed onions along with thyme sprigs should be placed vertically in sterilized jars, adjusting the raw materials to size with a knife.
Pour the boiling marinade over the onion so that there is about a little over a centimeter left to the edge of the jar. Cover the onion with a lid and sterilize in a water bath for ten minutes. Then turn off the heat, but leave the containers in the water for another five minutes.
Pickling is a great way to store green onions for the winter. This preparation for the winter has a particularly interesting taste. You can add it to salads and many ready meals.
Thus, there are a lot of recipes, following which, you can make green onions for the winter.
Ekaterina, www.site
P.S. The text uses some forms characteristic of oral speech.
PREPARING SEASONING FROM GREENS
Dill greens 1 kg
- parsley 1 kg
-celery greens 1 kg
-hot pepper 2 pcs.
-sweet pepper 1 pc. large size
-salt 400 g
1. Wash parsley, dill and celery thoroughly in cold water and dry on napkins.
2. Chop the greens. Wash the peppers, remove seeds and stems and slice thinly. Mix everything well in a large bowl. Add salt and mix again.
3. Place the mixture tightly in sterilized jars, cover with paper and tie with twine. Keep refrigerated.
The recipe is simple, chop all the vegetables finely and mix, these are: tomatoes, onions, bell peppers, carrots and herbs. Can be used as a garnish. It’s really convenient, defrost it in the microwave and a delicious side dish is ready.
To pickle spices for the winter we will need:
Sort through the plants, remove all yellow leaves and long stems. Rinse under running water and shake to remove excess moisture. Finely chop and mix with salt. Place in small glass jars. Close with nylon lids.
For those who like spicier seasonings, you can do this:
Mix salt for preparation with 6-7 chopped cloves of garlic. Lay out the prepared ingredients in layers. After 18-20 hours, the spicy seasoning will settle. Add layers to the jar so that the last layer is salt.
Such preparations should be stored in the refrigerator, but in the positive zone.
When cooking, do not salt dishes to which you will add salted herbs.
When harvesting greens for the winter in this way, their shelf life is 9-10 months.
Wash the freshly picked aromatic plants and chop finely. Can be passed through a meat grinder. Place in small jars and fill with vegetable oil. Stir the mixture with a wooden skewer. Add enough oil to cover the greens.
For a spicy taste, you can add half a red hot pepper or a few cloves of garlic.
Close the jar tightly and store in the refrigerator. Shelf life 6-9 months.
You will need greens to suit your favorite taste:
parsley,
dill,
basil,
celery,
cilantro,
olive or vegetable oil.
Wash all the greens well and dry on a towel.
Chop finely with a knife or grind with a blender.
Place the greens in prepared dry jars (do not compact them). Pour oil over the greens and stir gently so that the oil reaches the bottom and envelops all the greens.
Store in the refrigerator on the coldest shelf.
I really liked this method of preparing greens. Previously, I froze, dried and salted, but here I came across such a miracle. I hope you find it useful.
Prepare the marinade:
For 800 ml of water, take 2 tablespoons granulated sugar, 1 table spoon of salt without impurities and 200 ml of vinegar 9%.
Rinse the prepared raw materials thoroughly, place them tightly in jars and pour boiling marinade over them. Roll up the jars and wrap them well until cool. Pickled greens can be stored for about six months.
The easiest and most convenient way to preserve greens is to freeze them. It is better to freeze a bouquet from herbs. There are many ways that modern housewives use:
Frozen aromatic seasoning can be stored for up to two years.
Harvesting dill for the winter
Using this method, I compact the greens very tightly into molds for freezing ice (you can freeze them in pancakes, but “cubes” are more convenient to use) and add as much water as possible (as in the photo on the left).
You get cubes. Ice completely retains color and aroma. When I put this dill in soup in winter, it seems like it was just picked from the garden.
Harvesting green onions for the winter.
Recipes for green onions.
Green onions are tender greens and cannot be stored for long; they begin to wither and dry out.
Green onions can be prepared for the winter in several ways:
How to dry green onions for the winter.
Wash the green onions well, shake off excess water and let the onions dry completely.
Remove damaged and dried ends, cut off the white part, only green feathers are needed for drying. Chop the onion into pieces approximately 0.5 cm in size.
Place the chopped onions on white paper in one layer and dry in the shade (not in the sun).
When the onion is dry, place it loosely in a jar and close with a lid.
Dried onions retain minerals and some vitamins, but lose their flavor and can be stored for a year.
How to pickle green onions for the winter.
You can salt all the green onions, along with the white part.
Wash the onion well, dry it, remove dried ends and let the onion dry well.
Cut the onion into pieces and place in a sterilized jar in layers of 1.5-2 cm. Generously sprinkle each layer with salt and crush with a wooden pestle until the juice appears.
The amount of salt for about 1 kg of onion is 200 g of salt. Sprinkle a layer of salt on top and close the jar tightly.
Store salted green onions in the refrigerator; the optimal storage time is 6-8 months.
How to freeze green onions for the winter.
Method 1.
Wash the green onions well, remove the dried ends and dry completely by laying them on a towel. The onions should be completely dry.
Cut the onion into pieces and place in a plastic container without crushing it.
Close the container tightly and put it in the freezer, if possible, using the blast freezing mode.
Using this method, frozen onions can be sprinkled on ready-made dishes in a plate or added to salads.
Method 2.
Wash the onion, shake off excess water and chop.
Fill ice cube trays with onions, add cold water and place in the freezer.
Remove the frozen cubes from the molds, put them in a tight bag, and tie the bag.
Add frozen onion cubes at the end of preparing soups or main courses.
Frozen onions retain all vitamins, minerals and flavors and can be stored for up to a year.
Green onions strengthen the organs of vision, bone, cardiovascular, and immune systems. It is used in cooking, traditional medicine recipes, and cosmetology. To use in the cold season, you can freeze green onions for the winter, dry them, pickle them, and preserve them. It is important to know how to prepare it correctly so that the beneficial properties remain and the taste does not deteriorate.
Many people are interested in how to keep greens fresh for the winter at home, whether they can be frozen like other vegetables and fruits. Experienced housewives admit that this best way preserve the product for a long time so that it does not lose its taste and nutritional properties. Green onions can be prepared in this way for the winter; only a small amount of vitamin C is destroyed, but the shelf life increases to 10 months.
Drying green onions is often used to make a seasoning from the fresh greens. Beneficial nutrients are preserved, shelf life increases to 5-6 months. The taste of the product changes and the aroma intensifies.
Other methods of preparing food for the winter include canning, salting, and pickling. In this case, some of the vitamins are destroyed, the taste and smell change, but the shelf life is extended to 6 months.
To prepare green onions for the winter, you need to sort them out, removing all diseased, damaged, dry leaves, then rinse them with cold running water. It is important not to use hot, because the greens will become half-cooked, the beneficial substances will be destroyed, and the shelf life will be reduced by 2 times. If you wash in a container, the water needs to be changed at least 3-4 times.
Dry the feather with a waffle towel or paper napkin so that the green onions do not stick together during storage. It is advisable not to press hard so as not to damage or crush the leaves. Leave for 10 minutes to evaporate excess moisture. Remove dry ends, bulbs, if any. Cut into rings, pieces, strips or in another way, that is, make ready-made blanks.
The easiest way to preserve greens until spring. Frozen green onions contain almost all the beneficial properties and taste. To prepare hot dishes, you don’t even need to defrost it, just add the required amount at the end of cooking. It is advisable to sign the date of preparation on the container.
The prepared feather can be stored in containers or special freezing bags. To prevent the pieces from sticking together, you need to lay them out in the freezer in a thin layer on kitchen boards and plates covered with cling film. When the greens are frozen, place them in a common container. This will keep the onions crumbly. It is important to remove excess air from the container.
Can be laid out for freezing in the quantity required for preparing a dish. To do this, use small bags or silicone molds Fill the green mass with water, and then put the frozen greens in one container.
It is undesirable to use ordinary cellophane bags - they allow moisture, smell, and are easily torn. This will significantly reduce the shelf life of the workpiece. You can freeze onions that have been previously fried in oil, but the shelf life is then only 2-3 months.
This method saves space, since the dried product is greatly reduced in volume. The taste changes, so it can be used as an ingredient in seasoning and gravy. Dried greens cause profuse salivation, which is important for the digestion process. It must be stored under certain conditions and temperatures, otherwise it may spoil. There should be no high humidity or direct sunlight.
There are several ways to dry green onions for the winter:
Spread the prepared greens in a thin layer on a sieve, cloth or paper. Provide a small draft by placing the container outside or in a loggia with an open window. Cover the top with gauze to protect from dust and insects, stir occasionally. Do not dry directly sun rays. The onion is ready when the pieces crumble easily in your hand. Place the dried spice in a glass jar with a hermetically sealed lid and place in a cool, dry place.
To dry in the oven, spread the prepared onions in a thin layer on a baking sheet at 45-50°C, stirring occasionally. The process takes approximately 2-3 hours. Cool until room temperature, put into a storage container.
A special vegetable dryer and air fryer will not take up much space, but will shorten and facilitate the process.
With this method, the taste remains almost unchanged. You can pickle green onions along with other herbs. Feathers are prepared in the same way as in previous methods. The only exception is that it is better not to chop, but to cut larger.
The storage container (glass jar) should be sterilized and dried. It is advisable not to use metal lids or place a piece of the bag between them and the contents.
Cover the bottom of the jar completely with a layer of coarse salt (fine and iodized for long-term storage do not use). Next, alternate layers of onion 2-3 cm thick. There must be salt on top. To prevent mold from appearing, pour a little vegetable oil on the surface. Before use, pickled green onions must be washed.
Greens are used not only for hot dishes, but also for sandwiches with butter. Therefore, you can immediately prepare a mixture of green onions and oil, molding it in small portions in silicone molds. After freezing, place in one container. Or just roll it into a sausage, wrap it in a freezer bag, and place it in the freezer. Butter must be natural, with a fat content of more than 82%.
You can store green onions fermented. To do this, cut the feather into pieces no larger than 2 cm, place in a deep container in layers of 1.5 cm of greenery, sprinkling with salt. Compact, cover with a plastic bag on top, and put pressure on it. If necessary, add a little boiled water. Ferment for about 3 weeks, then store in the refrigerator for up to 6 months.
Pickling and canning will help preserve green onions for the winter. When preparing, pour boiling water over the raw materials to remove excess bitterness, cut into strips equal to the height of the container. Banks must be sterilized. Place the chopped onion in the jar vertically and tightly. Cook the marinade with pepper, dill, bay leaf, salt and sugar. After boiling, add vinegar. Pour the resulting solution into the jars and cover with sterile lids. Pickled greens can be used as an independent dish.
To preserve salads for the winter, it is not necessary to use a marinade. Blanch the feather for 2 minutes in salted water, then rinse in cold running water and drain in a colander. Place green onions and spices (bay leaf, black and allspice) into sterilized jars (volume up to 1 liter). Place the jars in hot water (75-85°C), leave for 20 minutes, roll up the lids, and place upside down under a warm blanket.
