15 best recipes for making pickled green onions for the winter

Pickled green onions, prepared for the winter, will help housewives when preparing dishes at a time when it is not so easy to get fresh greens. The preparation is not only tasty, but also rich in vitamins contained in fresh feathers. Many chefs, having made this preparation once, find it difficult to imagine a winter menu without an original delicacy.

Features of harvesting green onions for the winter

Even feathers with small heads, for example, sets, can be harvested for the winter. It is known that harvested greens quickly lose their quality and attractive appearance, so they must be cut off immediately before harvesting. The remaining soil is removed from the feathers, washed and allowed to dry. Leeks are prepared together with the white part, cutting it into small pieces. The shallot variety, which is gaining popularity among gardeners, produces little greenery, so almost only the heads are used for pickling. You can supplement the preservation with any herbs to your taste.

Selection and preparation of greens

Feathers intended for marinade must be fresh, rich in color and free from damage, signs of wilting or yellowing. The greens are thoroughly washed and allowed to dry, after which they are cut into pieces of the required size.

How to preserve onion feathers for a long time?

There are many methods that allow you to preserve workpieces for a long time. Each housewife can modernize the recommended recipes at her own discretion by adding herbs.

Recipe with dill

Crispy pickled onions are obtained by preparing them together with dill. Add a little parsley if desired. The following ingredients will be required:

• feathers - 1000 g;
• green dill - 250 g;
• dill seeds - 1 tsp;
• allspice - 12 peas;
• vinegar 6% - 0.8 l;
• sugar - 1 tsp;
• salt - 3.5-4 tbsp. l. for 1 liter of water.

The prepared onion greens are cut into small pieces. Make a brine from salt and water and pour it over the onions, leaving for 2 days. After this, the brine is drained.Dill is finely chopped and blanched, then added to the onion. All greens are thoroughly mixed and placed in prepared containers. A marinade is made from vinegar, dill seeds, pepper and sugar and poured into jars with herbs. The preservation is sterilized and rolled up.

Option with lemon

You can pickle onions without adding vinegar, replacing it with lemon juice. To prepare you will need:

• green feather - 0.5 kg;
• lemon - 1 pc.;
• sunflower oil - 2 tbsp. l.;
• sugar - 1.5 tsp;
• salt - 1/2 tsp;
• water - 50 ml;
• Ground white pepper - to taste.

The feathers are chopped and seasoned with ground white pepper, mixing thoroughly. Add the remaining ingredients, juice and lemon zest to warm water. The onions are placed in a jar and filled with marinade, and stored in the refrigerator.

With citric acid

If it is not possible to make preparations in lemon juice, then you can use citric acid. This recipe produces shallots along with small heads that are delicious. To prepare you will need:

• heads with young feathers - 0.5 kg;
• citric acid - 6 g;
• water - 100 ml;
• salt - 1⁄2 tsp;
• cloves - 1 bud;
• bay leaf - 1 pc.;
• red pepper, cinnamon, black peppercorns - to taste.

Bring water with spices and citric acid to a boil. Throw a bay leaf at the bottom of the jar, then add the green mass and pour in the marinade. Preservation is stored in the refrigerator.

With salt

There is an easy way to prepare green onions with salt. To do this you will need to take:

• feathers - 1000 g;
• salt - 250 g;
• Refined sunflower oil - 4 tbsp. l.

The prepared feathers are crushed. Pour the salt into a bowl, add the chopped onion into it and mix thoroughly, crushing it slightly.Pack the greens into a sterile container, pour oil on top and close.

In Korean

Marinating according to this recipe allows you to make a universal preparation that can be combined with both first courses and side dishes and meat. The following components will be required:

• feathers - 2 large bunches;
• water - 1 l;
• salt - 3-3.5 tbsp. l.;
• vinegar 6% - 3-4 tbsp. l.;
• rice vinegar - 2 tbsp. l.;
• soy sauce - 2.5 tbsp. l.;
• sesame oil - 1 tbsp. l.;
• sunflower or olive oil - 3 tbsp. l.;
• ground red pepper - 1.5 tbsp. l.;
• roasted sesame seeds - 1.5 tbsp. l.

Cut the feathers into large pieces, pour into a bowl and add water with salt and vinegar, leave for 4.5 hours. After this, drain the water and add all the other ingredients, mixing thoroughly. The resulting mixture is left to infuse for 24 hours in a cool place, then placed in a glass container and stored in the refrigerator.

With honey

A useful and healing preparation is prepared from the following components:

• feathers - 1500 g;
• dry white wine - 300 ml;
• water - 300 ml;
• honey - 50 g;
• salt - 1⁄2 tsp;
• fresh thyme - 5 sprigs.

Mix honey, salt, vinegar and water in a saucepan and boil for a couple of minutes. Place chopped onions and thyme sprigs into a glass container, pour boiling marinade over them and sterilize for 10 minutes.

With vegetable oil

Greens prepared according to this recipe retain not only their aroma, but also their juiciness. The following components will be required:

• feathers - 0.5 kg;
• salt - 1.5 tsp;
• sunflower oil - 4-5 tbsp. l.;
• table vinegar - 1.5 tbsp. l.

The prepared feather is cut into small pieces. A third of a teaspoon of salt is poured into the bottom of the jar, then a layer of compacted herbs 2 cm thick, then salt again and onions again. This is done until the jar is full.Sunflower oil is boiled, vinegar is poured into it and then poured into the greens. You can roll up the preserves.

Canned green onions

To prepare a delicious preparation you will need:

• young feathers - 1000 g;
• dill and parsley - optional;
• water - 1 l;
• vinegar - 275 ml;
• sugar - 60 g;
• salt - 1 tbsp. l.

Cut the prepared greens into small pieces. Add salt, sugar and vinegar to boiling water. Pack the greens into a container and pour boiling marinade over them, sterilize for 25 minutes.

How to properly freeze green onions for the winter?

In order to freeze onion feathers for the winter, you will need to carefully prepare them and then cut them into small pieces. Place the greens in prepared bags (regular or specially designed for freezing), trying to squeeze out as much air as possible. It is advisable to shape the bags flat to save space in the freezer. Place the workpiece in the freezer, where it will retain its quality for up to six months.

Drying onions

A simple, affordable and reliable way to prepare greens for the winter is drying. It is worth remembering that onion feathers dry out and decrease in volume by about 6 times, so for harvesting for future use you need to take more green mass. The easiest way to dry your herbs is to dry them outdoors. To do this, you need to finely chop the washed and dried feathers and spread them on a newspaper in one layer.

A sieve is also used for drying, the bottom of which is covered with gauze. If the house has a convection oven, then the greens are dried in just half an hour on the top rack at a temperature not exceeding 70 °C. In a city apartment, onions are dried for 2-3 hours in the oven at a temperature of 40-50 C. If all recommendations are followed, 80% of all nutrients are retained in the greens.

How to pickle green onions by pickling

For a simple and tasty preparation you will need:

• onion greens - 1000 g;
• coarse rock salt - 0.2 kg.

Chop the prepared greens and place them in a glass container, sprinkling them with salt. Finally, a layer of salt is poured and pressure is applied. After a couple of days, the brine appears. If this does not happen, the weight of oppression increases. Fermentation lasts 3 weeks.

Onions with wild garlic

An original and healthy snack is prepared from the following ingredients:

• onions and wild garlic - 2 kg;
• water - 1 l;
• table vinegar - 200 ml;
• peppercorns - 20 g;
• salt and sugar - 2 tbsp. l.

Properly prepared greens are cut into large pieces, poured into a pan and pepper is added. Add sugar and salt to the water, boil it and add vinegar. Pour the prepared marinade over the greens, allow to cool, place in containers and store in the refrigerator.

Green Onion Paste Recipe

Winter preparation of green onion paste is made from the following ingredients:

• water - 350 ml;
• table vinegar - 2.5 tbsp. l.;
• salt - 2 tbsp. l.;
• sunflower oil —— 60 g;
• feathers - 1 kg;
• other greens - optional.

The prepared greens are ground using a blender or meat grinder to a paste, salt and vinegar are added, mixed thoroughly and placed in a glass container. Pour vegetable oil on top, shake, add more oil and store in the refrigerator.

How to properly store workpieces?

The shelf life and storage conditions of herb preparations directly depend on the method of their production and the recipe used. As a rule, canning is stored in a cool, dark room (for example, in a basement) or in the refrigerator for several months. Dried onion feathers do not lose their properties for 2 years if they are stored in a dry, dark room. Frozen greens keep well in the freezer for up to 6 months.