TOP 13 recipes for preparing green onions for the winter

Many people plant onions in their garden plots. It is not always possible to use it all. The question arises of how to prepare canned green onions for the winter. There are several cooking options: pickle, marinate, dry. If there is a freezer, it is kept fresh. To do this, feathers are crushed and frozen to be added to your favorite dishes in winter.

A little theory about canning onions

Onions have antiseptic and antibacterial properties. It contains vitamins, macro- and microelements. Greens retain their beneficial properties in canned form..

It can be sprinkled with salt, put in a container and stored in the refrigerator, pickled, dried, frozen.

Vegetable selection and preparation

Harvest the greens immediately before cooking. Wash under running water and lightly dry. Dried, rotten ends are first removed.

How to prepare containers

Ziplock bags are prepared for freezing. During marinating and pickling, glass jars will be required. Containers are sterilized over steam or another convenient method.

Recipes for preparing onions at home

There are many recipes for preparing green onions for the winter. It can be preserved in its pure form or with the addition of cucumbers, oil, pepper, beets, and tomatoes. They make caviar and marmalade from it.

Classic harvesting method

One kilogram of green feathers is cut finely or left in long stems. Placed in jars.

For the marinade:

• salt – 100 grams;
• sugar – 50 grams;
• vinegar 9% - 80 milliliters;
• water – 1 liter.

The marinade is brought to a boil, the greens are poured in, and they are set to sterilize. Half-liter jars - 10 minutes. The canned product is sealed and sent for storage.

Without sterilization

For those who are very busy, there is a simple recipe without sterilization. Green stems are finely chopped and combined with salt in a 1:1 ratio. That is, 500 grams of greens, the same amount of salt.The bottom is covered with a layer of salt, then a layer of greenery, 2 centimeters thick, and so on until the containers are filled. The top layer is covered with salt. Store pickles in jars with a nylon lid.

Option with cucumber

You can preserve greens with cucumbers. Zelentsy are selected at the stage of milk maturity, of the same size. Cut the vegetables into rings, add chopped feathers, dill, oil, salt, vinegar to taste. The mixture is marinated for 2 hours. Put on fire; As soon as the marinade boils, count down the time - 5 minutes. Then the cucumbers will be crispy. Place in containers and seal with metal lids.

With beets

Onions and beets are used in winter as a dressing for borscht. Grate 1 kilogram of beets and 300 grams of carrots. The heads are cut into half rings. Vegetables are sautéed separately in a small amount of vegetable oil. Stir and add 26 grams of salt, 13 grams of sugar, 3 tablespoons of vinegar. Boil the mixture for 5 minutes, put it in jars, sterilize for 15-20 minutes, and seal.

In tomato

Five onions are cut into half rings, a bunch of parsley is chopped. Mix and place in a half-liter jar. Pour 2 tablespoons of olia into a separate container, add 120 milliliters of tomato juice, 1 teaspoon of sugar, salt, vinegar, and bring to a boil. Pour the marinade over the greens and set to sterilize for 10 minutes. Seal and put away for storage.

With pepper

Before cutting bell peppers (2 pieces), blanch them in water for 5 minutes. Then cut 500 grams of onion into slices and combine with pepper. Pour boiling marinade over everything: 1 glass of water, vinegar, salt to taste. The mixture is left to marinate for 24 hours. The brine is drained, boiled, and poured again. The containers are sealed with nylon lids.

In Polish

Bring water to a boil and add whole onions (1 kilogram). Boil for 3 minutes and place in ice water. From such manipulations the heads will be transparent. Place spices on the bottom of the jars: 3 bay leaves, 6 peppercorns, herbs. The heads are loaded from above.

For the marinade:

• water – 1 liter;
• salt – 1 tablespoon;
• vinegar - 2 tablespoons;
• sugar – 1 teaspoon.

Bring the marinade to a boil and pour into the jars. Allow to cool, drain the brine, and boil again. After filling, the jars are sealed and pasteurized.

Onion caviar

You can make caviar not only from zucchini. Onion caviar is a great addition to main courses.

One kilogram of heads is divided into two parts. One part is poured with boiling water and cooled. The second part is sautéed in sunflower oil. 400 grams of tomato, both parts of the onion are passed through a meat grinder. Add salt, sugar, ground pepper, dill to taste and put on fire. The mixture is boiled for 30 minutes. Place into jars and sterilize half-liter jars for 40 minutes.

Onion marmalade

An unusual appetizer for wine and cheese - onion marmalade. For dessert, a dessert variety is suitable - white onion (1 kilogram). It is cut into half rings and sautéed in vegetable oil.

Separately, 0.5 liters of white wine (semi-sweet) is brought to a boil and set on fire. Leave until the flame goes out. Add browned half rings, 250 grams of sugar, 2 teaspoons of salt and ground pepper to taste. Spices: bay leaf, 2 sprigs of thyme, 1 sprig of rosemary – tied into a bunch, dipped into the mixture (take out at the end of cooking).

The marmalade is boiled until a drop drips out like honey. Store products under metal lids.

Fried onions for the winter

Semi-finished products make work in the kitchen easier.To do this you need to make onion dressing. Cut the heads into half rings and sauté in oil. After cooling, the greens are put into bags and frozen.

Pickled onions

One kilogram of green feathers is finely chopped, 50 grams of salt are added and left in a warm place for 2 weeks. The canned food is sealed and put away for storage.

Harvesting green onions

The onion feathers are finely chopped and packaged in ziplock bags. Sent to the freezer, where the temperature is set to minus 18 degrees.

Leek

You can store leeks fresh, dried, frozen, or pickled. The plant with leaves is buried in the sand and stored in a cool place.

It is also cooled at a temperature of minus 2 degrees and sent for storage.

Storage rules

Chilled leeks are kept in the refrigerator at a temperature of 5 degrees for 6 months. Caviar is kept in the refrigerator for several months. Frozen onions can be stored for a long time.

Sterilized preserves are kept at room temperature for 1 year. Pickles are kept in a cold place for 6 months.