How to preserve onion feathers. Harvesting green onions for the winter

100 grams of the product have a caloric value of 20 kcal, contain 3.5 g of carbohydrates, 1.3 g of protein and 0.1 g of fat. The product also contains organic acids, saccharides, ash, starch. Macronutrients contain a lot of calcium, potassium, chlorine. Onions are rich in vitamins A, C, K, folic acid, trace elements - aluminum, iron, chromium, molybdenum.

Green onions are used as a preventive measure for colds, good for teeth and gums. It improves appetite and has a beneficial effect on digestion. The excess of chlorophyll in young green shoots helps to overcome severe anemia and normalize blood circulation.

Due to the presence of zinc in the composition, the product improves hormonal balance and, accordingly, the functioning of the reproductive system in men and women. Eating green onions every day, the weak half of humanity becomes younger and more beautiful.

Most of the beneficial properties lie in the white part of the green feather, which comes directly from the turnip. To activate useful substances and enhance the taste of the product, it is finely chopped with a knife, and a spoonful of vegetable oil is added on top, and salted to taste.

For storage, you need to choose snow-white, strong bulbs. The feathers of green onions should be fresh, with a rich green hue, without dried out tips. Of course, there should be no mucus and white bloom.

If you decide to prepare a little product for the winter, then you need to try so that during processing it retains most of its useful qualities.

Green onions for the winter at home

You can try to preserve the nutrients in green feathers by salting or freezing. It is not advisable to heat the product. In no case should the greens go bad, so you need to properly prepare them for storage.

Feathers need to be selected only fresh, juicy without signs of wilting, rinse them thoroughly under running cool water and dry.

For normal storage, it is better not to wash feathers (this way they deteriorate faster), but for long-term "water procedures" will come in handy.

The method of shredding is chosen depending on what dishes this seasoning is intended for. Fine cuts are made for the sauce, medium for borscht. They are usually dried by cutting into pieces up to 7 cm long.

You can store green onions in different ways, depending on this, there are several ways of packaging:

• decided to put the product in the refrigerator, then it should be wrapped in a regular bag;
• if you have dried onions, then put them in a cotton bag;
• place salted feathers in a glass jar with a lid;
• you can freeze onions in a plastic container or a tight polyethylene bag.

Green onion blanks

Many housewives make green onions for the winter, so that they can then be used as a seasoning for various dishes. In summer, there is a lot of greens, fruits, vegetables, and in winter this vitamin product is very useful. It will be nice to enjoy its taste.

Harvesting green onions for future use is most often done when an excellent harvest has grown in the country and you want to save it. Garden onions are healthier than store-grown onions grown in greenhouses with artificial lighting and the addition of fertilizers.

There are several ways to store green onion feathers for a long time:

1. Freezing

Everything is done simply and quickly. Fresh greens are sorted out, washed and dried. There are three types of freezing, which one is better, judge for yourself: The feathers are finely chopped, then fried in a pan until tender. Allow to cool, transfer to containers and place in the freezer. It is believed that this gives the product a special aroma and taste.

Feathers are placed in boiling water for a couple of minutes, then put in a colander to remove excess moisture. Then they are cut into pieces and tightly placed in containers and also put into the freezer.

The finely chopped feathers are blanched for 5 minutes, then put into a colander and allowed to cool. Further, the procedure is the same - a plastic container and a freezer.

2. Drying

To do this, the greens are washed, cut and distributed in an even thin layer on a clean sheet of paper or a piece of cloth. You can use a pallet. The workpieces are placed in a shady, warm place, protected from sunlight, or covered with paper on top. Otherwise, ultraviolet light will destroy all nutrients.

You can check the readiness of the product by rubbing it between your fingers. If it crumbles easily, then it can be put away for storage. When the onion dries, it is put in glass jars, covered with tight lids, and placed in a dry place.

3. Salting or sourdough

In the first method, the washed onion is chopped, thoroughly mixed with salt and placed in a jar "shoulder length" (there should be a little space on top). Pour some sunflower oil on top. Jars are stored under plastic lids in a refrigerator or cellar.

The second way is more interesting. The feathers are cut into 2 cm long, then covered with layers in a glass jar, sprinkled with salt. The filled jar is left under oppression for two days until the brine appears. If there is not enough moisture, water is added and the pressure is increased. They wait three weeks. The onion is ready, you can put it in meat dishes, vegetables, salads, sandwich mixes.

There are more than a thousand different green onion dishes. We offer the best recipes for your judgment.
Many people know and have tried the salad "Herring under a fur coat", but few people know about the sandwich "Fish on a fur coat". Prepare it as follows.

Cooking "Fish on a fur coat"

You need to purchase a ready-made fillet of slightly salted herring, it is usually already cut in portions. Cut the bread into thin slices. Anything will do - from wheat, rye flour, fresh or slightly dried. If the pieces are too wide, then cut them lengthwise into two halves. Heat the frying pan, fry the slices on one side. You can also add a little vegetable oil and fry the bite completely.

On a fine grater, rub one processed cheese and pre-boiled beets. We fill them with mayonnaise and mix. You can additionally add pepper, salt.

Take a fresh or pickled cucumber, cut into thin slices obliquely.
Rub the fried bread slices with garlic, apply an even layer of beet-cheese mass on top. Put a slice of cucumber on top, and then place a piece of herring on it. Then the resulting sandwich is tied with one feather of green onions.

It turns out to be a good snack.

Aromatic kebab sauce

Even the most delicious and tender kebab with this sauce will be even more delicious. In general, any kebab needs a suitable dressing. Many gourmets will agree with this. A well-prepared sauce will accentuate the flavor of the meat. The best product that perfectly complements and sets off fried meat is tomato.

We suggest making a barbecue sauce based on tomato paste with the addition of green onions.
Put the finished onion (freshly chopped, salted) into a bowl for mixing the sauce. Press the peeled garlic or finely chop it, put it together with the onion. Salt, add a little sugar (1 teaspoon.), Lemon juice, 2 tbsp. lies. vegetable oil. Stir and leave for 15 minutes.

We breed tomato paste hot water to a more liquid consistency, then pour into the previously prepared marinade. We mix. If necessary, add more herbs, salt, pepper, sugar.
You can serve this sauce with any type of meat. Tomato paste can be replaced with canned or fresh tomatoes by mixing them until puree with a blender.

Jellied pie with green onions

For cooking, you will need the following products:

• 300 grams of flour
• 350 grams of sour cream or cream,
• 4 boiled eggs and two raw,
• 150-200 grams of butter,
• a bunch of green onions,
• salt, sugar, pepper - the amount you want.

Dough: beat a couple of eggs with sugar and salt with a mixer, melt the butter and add to the mixture. Add flour like this. To get something like a thick porridge.

Filling: chop the boiled eggs, add green onions, pepper, salt.

Preparation:

1. Slightly heat the mold, put 2/3 of the dough on the bottom, distribute the filling over its surface, cover the top with a layer of the rest of the dough, connect the edges.
2. We bake in the oven for about half an hour.
3. The cake is ready. You can serve it to the table by cutting it into pieces.

Bon Appetit!

Dishes with green onions unusually useful, tasty, aromatic. It is no coincidence that this product is an ingredient in almost all recipes. Eat green onions to gain health and good mood. And this material will help to make homework out of it.

Green onions for the winter can be prepared in various ways: by freezing, canning, salting, pickling, etc. Consider the following options.

Freezing green onions for the winter is easy!

Wash fresh onion feathers under a stream of running water, select only the best and healthiest. Dry the herbs with a dry cloth. Then you can use one of the following methods:

1. Chop the prepared onion feathers into 1 cm pieces, blanch for five minutes, discard in a colander. After cooling, place in plastic containers, place in the freezer.
2. Hold the feather onions in boiling water for 3 minutes, discard in a colander, let the water drain. Tamp in plastic containers to freeze later.
3. Chop feathers, fry in a skillet, transfer to plastic containers, freeze.

Green onions: save for the winter

Salting.

Thoroughly rinse 1 kg of green onion, chop it coarsely, mix with 200 g of salt, put in jars, tamp them thoroughly. As soon as the containers are full, pour sunflower oil on top, cover with lids. Store the workpiece in a cool place.

You can dry the onion in different ways. Here are some of them.

Open air.

If you spend a long time in the country, you can dry vegetables directly in the open air. Drying is necessary not in the hot sun, but in the shade. Rinse the green feathers, cut off the yellow tips, cut off the greens that had time to plant. Hard and thick stems are also not suitable for drying. Chop the sorted greens into pieces. Pick up a wooden board or sieve, put a layer of gauze on it, spread the green mass on it in a thin layer. You can also dry greens on your loggia.

It turns out very tasty and. It will perfectly complement any dish.

Drying in an airfryer.

Chop the onion, put it on the top shelf of the airfryer for half an hour. In order for the process to take place with maximum benefit, set the temperature to 70 degrees.

Green onions on the windowsill in winter

This variety gives much more young shoots than onions;
- Shallot leaves are fragrant and tender. During the entire growing period, they retain these qualities;
- you can cut off young shoots much earlier than that of onions. This is due to the fact that he grows much faster.

How to grow shallots on a windowsill.

1. Do not start growing earlier than February. Until this time, the bulbs are at rest.
2. Choose a container for growing that will provide good nutrition to the growing roots. It is imperative to make holes in the bottom. They will drain excess water. The cake box is very convenient as it is easy to move.
3. Fill the box 2/3 with nutrient soil, compact.
4. Place the onion heads on the surface, close to each other. The more bulbs you take, the more shoots they will give. To get a faster harvest, cut the bulbs to the very shoulders.
5. Fill with nutritious soil, which should slightly cover the bulbs.
6. Place the box on a windowsill in the brightest room. The temperature should be between 12 and 18 degrees.
7. Water the vegetables and keep the soil slightly moist at all times. Water as needed in the morning with warm water.
8. Literally in 10 days, the bulbs will put on green feathers. They can be plucked for filling borscht or soup. After another two weeks, you can cut the dense shoots to make the onion salad.
9. In order for the shoots to remain thick and fresh as long as possible, feed the soil with complex fertilizer.

Recently, shops and supermarkets delight housewives with the fact that at any time of the year you can find fresh products on the shelves. This is especially true for vegetables and fruits, and not only overseas, exotic, but also relatives, in particular, cucumbers, tomatoes, onions.

Many zealous housewives continue to prepare for the winter on their own, drying, pickling, salting and freezing. First, you need to preserve your own harvest of vegetables grown on summer cottage... Secondly, your own rolls are always natural products, you can be absolutely sure of their quality. Thirdly, the rolls made by the hands of a loving mother are tasty, aromatic and, most importantly, healthy.

In addition to the well-known vegetables, many housewives harvest greens for the winter. The most common aromatic plants are parsley, dill, and cilantro. Celery and basil are less common. Exists different ways blanks that allow using spices and herbs in winter when preparing first or second courses, various sauces.

Drying is one of the simplest methods, and now it is dried at room temperature and in special dryers. The process is faster and better in them. Pickling, salting, and freezing are also actively used.

Among the new products that have become popular lately is the harvesting of green onions for the winter. This is done for the same reasons as for other vegetables or fruits. Some household summer residents have large reserves of onions, namely green feathers, which are stored in fresh for a long time will fail. In addition, your onions are considered environmentally friendly.

Salting green onions

The simplest and quick way harvesting onions is salting. For every kilogram of green feathers, you need to take 200 g of ordinary table salt, preferably fine.

First you need to prepare the onion. Cut off green feathers, rinse thoroughly, dry slightly on a table or napkin. Then cut the onion into small pieces.

Sterilize and dry small glass jars. Place green onions in prepared containers, sprinkle with salt and tamp with a wooden pestle until the juice is released. Fill the jars almost to the top, sprinkle with salt on top. Close tightly, store in a cool place. Such a preparation is good for first courses, soups and borscht. Only you no longer need to salt the finished dish.

Freezing onions - easy and quick

Another popular way of harvesting green onion feathers for the winter is deep freezing. This is done without much effort, you can entrust this "operation" even to a novice mistress.

The preparatory stage is almost the same. Sort the feathers of fresh green onions, remove damaged or rotten ones. Rinse off sand and debris. Then select one of the blank recipes.

Recipe # 1: Simple Freeze

Cut the onion feathers across into strips or cubes, dip in boiling water and blanch for five minutes. Then put it in a colander, cool, you can put it in containers or bags for freezing and put it in the freezer.

Recipe number 2: freeze in cubes

According to this method, the onion, cut into small pieces, must be dipped in boiling water for 3-5 minutes. Then, without draining the water, pour into small containers and freeze. Put the green cubes in a bag and start preparing the next batch.

Onion cubes are convenient for preparing first courses, it is enough to throw 1-2 cubes into the broth or soup at the end of cooking, as the taste, aroma, and fresh vitamins will appear!

Green onions are used in many dishes: soups, salads, and various stews. But onion stalks do not stay green for so long. This recipe will help to preserve the juicy and aromatic properties of green onions for a long time.

For canning, use freshly cut onion stalks and 500 ml jars. With such a blank, you do not have to grow onions for feathers on the windowsill or buy them at a store at a high price. Just open the coveted vitamin jar and add green onions to a salad or other dish.

Green onions for the winter. Ingredients:

• green onions - how much you need

In each 500 ml jar:

• olive oil (or any vegetable) - 4 tbsp. spoons
• vinegar 9% - 1 tbsp. a spoon

Green onions for the winter. Preparation:

1. Thoroughly wash half-liter cans with hot water and soda and sterilize over steam for 3-5 minutes, then dry by placing upside down on a towel. Boil the metal lids in boiling water for a few minutes.
2. Green onions intended for canning, wash thoroughly in running cold water, removing dried and flabby feathers.
3. Chop the prepared onion stalks finely on a cutting board.
4. Sprinkle 1/3 teaspoon of salt on the bottom of the jar and cover the green onions with a layer of 1.5-2 cm. On top of the onion, pour 1/3 teaspoon of salt again and compact the herbs with a mashed potato.
5. Sprinkle a layer of onion, salt and lightly crush with a crush until juice appears. So, alternating layers of onion and salt, fill the jar up to the shoulders. Fill the rest of the jars with herbs and salt in the same way.
6. Pour vegetable oil into a small saucepan, depending on the number of jars filled with green onions. Place the saucepan over low heat. When the vegetable oil boils, pour in the vinegar, also depending on the number of jars filled. Stir quickly and remove from heat.
7. Pour the resulting vinegar-oil mixture over the green onions - 5 tbsp each. spoons in each jar. The potting layer will keep mildew out and keep the onions fresh and flavorful.
8. Roll up the cans of green onions and store in the refrigerator.

There are different options for how to prepare green onions for the winter. This greens, as everyone knows, is tender and will not be stored for a long time in the refrigerator. Within a week, green strong feathers become not so juicy, and then wither and dry. The common and proven options for saving onions for the winter are drying, salting or freezing them.

Dry

An excellent option for preparing green onions for the winter and greens in general is this. It is extremely simple to do this: wash the product, put it on a towel so that it is completely dry. Then remove all dried onion parts, cut off the white part. Cut the feathers into circles about half a centimeter, spread evenly on paper (place in the shade).

It will be easy to understand that the onion is dry: it will turn into dry rings of fragrant greenery. Now it remains to put the dried onions in glass jars and close with an ordinary plastic lid. With this method of preparation, minerals and most of the vitamins in the product will be preserved. But part of the aroma will be lost, but something has to be sacrificed. You can store dried onions in glass jars in a dark place for a year.

Salt

With this option for preserving the onion for the winter period, you do not need to cut off the white part: it also goes into business. Wash and dry greens, remove dried out areas. Leave the onion to dry completely. Then put in a jar (heat the jar in the oven for 20 minutes at a temperature of 130 degrees to get rid of all microorganisms). Put onions in a jar in layers of 2 centimeters, sprinkle each layer with salt and soften (so that juice appears). In this form, onions are stored for 6 to 8 months.

Advice! For a kilogram of onions, when salting it, 0.2 kilograms of salt is used. There should be a dense salt layer on top, after which the jar can be closed.

Kvasim

You will need to wash the product, let it dry. Cut the greens into thin rings, put them in layers in a large jar, sprinkle with coarse salt. Then put oppression upstairs so that the brine appears more active. After a few days, increase the oppression (if the brine has not appeared by this time, you can add a little water to the onion). Onions are fermented for 20 weeks, after which you can safely start absorbing it. Pickled onions keep in the refrigerator for a long time.

Freeze

Option number 1

Rinse the herbs, let dry, remove all excess and wilted. When the onion is completely dry, chop it and place it in a plastic container. Do not use under any circumstances: extra juice is not needed here. Close container tightly and put into the freezer. It's great if the refrigerator has a "shock freeze" mode, you can activate it.

Advice! ideal in winter for adding to salads, for sprinkling recipes that have already been implemented and served on the table.

Option number 2

You can rinse the onions, shake off excess water, and chop them into small pieces, and place the chopped greens in the molds your family uses for ice. Pour some water to the onion, put in the freezer. Then take out the cubes, put them in a separate bag, tie them. When frozen, it is possible to preserve not only vitamins and nutrients, but also the aroma of greenery.

Advice! These cubes are ideal for soups and main courses.

Option number 3

Cut the onion, pour into a frying pan in which the vegetable oil is already warmed up. Cook until fully fried. Transfer the fried onion to a bag and send to freeze. The method of freezing is not the most common, but such onions add their own special piquancy to winter dishes.

Green onions on the windowsill

I would like to remind you that the green onion is unpretentious in home cultivation... So, you can safely plant a garden on your windowsill. It is important that the windowsill is warm, there is enough light and water. It is better to grow shallots because it produces more shoots than regular ones. onion, has more fragrant and delicate leaves.

ABOUT useful properties green onions needless to say. Greens boost immunity, protect against viruses and colds. In summer it is just useful, and in winter it is also relevant. Therefore, many housewives are thinking about ways to harvest a green onion for the winter. After reading this material, the hostesses will have a large field for new culinary experiments.