Harvesting onions for the winter - the best recipes for keeping onions at home

Details Category: Recipes for harvesting Onions have been cultivated by people for more than four thousand years. It is believed that he came to Europe from Central Asia. Now onions are grown all over the world - both for green feathers and for the sake of juicy heads.

Onions have not only special taste, but also excellent medicinal properties. The Romans believed that the abundance of onions in food gives people strength and courage, and the Greeks used it to increase appetite and as a means of cleansing the body.

Onion heads are rich in potassium, phosphorus, magnesium salts, and their feathers contain a lot of vitamin C. But onions are especially valued for the fact that they contain volatile substances - phytoncides, which have a detrimental effect on bacteria.

Cooking features

If you do not have too much experience in home canning, but you are eager to cook a simple, but very tasty snack for the winter, then you should consider such an option as a salad of tomatoes and onions. It is very easy to prepare for the winter, you just need to know a few basic principles and follow the recipe.

Tomatoes for salad are most often cut, but you should not take this opportunity to take spoiled fruits for preparing a snack, which are a pity to throw away. The result of such an experiment will be deplorable: by sparing the vegetables, you ruin the whole salad. Choose fresh and firm fruits for it, then the appetizer will look appetizing even after conservation. Her taste, too, in this case, will not disappoint.
Onions for the salad should also be of good quality. Cut it into a salad, not too finely, in rings or half rings, so that the taste of this ingredient in the salad is not lost.
The salad will look more beautiful if you use tomatoes of different colors for it. The same goes for bell peppers if they are part of a recipe snack.
It is advisable to peel tomatoes for salad, since the skin of canned tomatoes is not very pleasant to eat. But the fruits should not be cut very finely, otherwise, during the cooking process, they will turn into a smear.
Be sure to sterilize the jars in which you are going to lay out the snack intended for long-term storage. Select metal lids for these cans so that you can tightly close the container. These lids also need to be sterilized by boiling for 10 minutes.

Tomato salad can be prepared in two ways: with and without sterilization. In the first case, the salad is not cooked or cooked for a very short time, due to which it retains a beautiful appearance and the benefits of its constituent vegetables. In the second case, the snack is subjected to a sufficiently long heat treatment, after which it no longer needs to be sterilized. Which option to choose, each hostess decides on her own.

Freezing

A quick and easy way to keep chives fresh in the refrigerator is to deep-freeze. Greens are stored for a long time, up to 12 months, does not need to be thawed before use. It can be added to salads, first and second courses and appetizers. You can freeze onions, onions, leeks, and any other types of onions in the freezer chamber.

Deep freezing fully preserves the beneficial properties of greens

How to freeze green feathers correctly? There are two procurement methods:

cook frozen cubes;
chop and store in portions in a package, container.

To make vitamin ice cubes, distribute the finely chopped feathers over the ice cube trays, filling one third full. Then fill the greens with water and place in the freezer. Take out the finished cubes, distribute in packages, use as needed.

For the second option of freezing, pour chopped greens into a large bag without tamping. Place in the freezer horizontally to distribute the onion in a thin layer. After freezing, pack the semi-finished product more tightly. Onions in this case are obtained as free-flowing crystals.

Alternatively, the greens can be slightly fried in sunflower, olive oil, then placed in the freezer for storage.

We also recommend reading:

Celery leaf and petiole: how to preserve for the whole winter at home Parsley for the winter and in season: how to preserve the taste, color and aroma 3 ways how easy it is to preserve sorrel for the winter at home When to clean and how to store root celery

For an easy way to freeze onions, see a short video:

Do you know that…
The first 1-2 weeks the smell in the freezer is very "onion", but then disappears and does not affect other products.

A simple recipe for tomato salad with onions for the winter

Composition (for 2 l):

tomatoes - how much will fit into the jars (approximately 1.2–1.5 kg);
onions - 0.2 kg;
fresh herbs - 50 g;
bay leaf - 1 pc .;
black peppercorns - 4-6 pcs .;
allspice peas - 4-6 pcs .;
salt - 20 g;
sugar - 40 g;
table vinegar (9 percent) - 20 ml;
vegetable oil - 20 ml;
water - 1 l.

Cooking method:

Wash the tomatoes. On the side opposite the stalk, make a small cruciform incision with a sharp knife. Boil water, dip the tomatoes in it, boil them for 2 minutes. Remove the vegetables with a slotted spoon and place them in a bowl filled with cold water. When the tomatoes have cooled, remove them from the water and peel them.
Using a sharp knife (preferably one made for slicing tomatoes), cut the tomatoes into round slices about half a centimeter thick.
Peel the onion and cut it into half rings 2-3 cm thick.
Place the tomatoes in 1 liter jars, sprinkling the onion rings over the mugs. Banks should be washed with baking soda and sterilized in advance.
Top with sprigs of celery, dill, parsley. Some of the greens can also be put on the bottom of the jar.
Boil water, dissolve salt and sugar in it, add spices and boil the brine with them for 5 minutes.
Pour vinegar into each jar at the rate of 10 ml per liter container.
Pour the boiling marinade over the vegetables in the jars.
Pour oil on top.
Cover with lids.
Place the jars in a large pot with a cloth on the bottom. Pour in water until it reaches the hangers of the jars.
Put the saucepan on the fire and wait for the water to boil in it. Time yourself: in order to sterilize a liter jar, it takes 15 minutes, if the jar is of a smaller volume, the time can be reduced, and if the jar is of a larger capacity, then, on the contrary, increase.
Remove the cans from the pot and roll up.
Turn the jars over and cover them with a warm blanket. In a steam bath, additional preservation of vegetables occurs.

After the jars have cooled, they can be moved to a closet or other place where supplies for the winter are stored. The snack can stand at room temperature. Using the same recipe, you can prepare a salad in a spicy marinade. In this case, during its preparation, you need to add a few clove buds and half a cinnamon stick to the brine. The rest of the recipe will remain the same.

With lemon juice

Lemon juice is known to be a common substitute for vinegar. Let's use the same substitution in the question of pickling red onions.

We take:

1 PC. red onions;
half a medium lemon;
100 ml of water;
salt, sugar and vegetable oil - 1 teaspoon each;
black pepper to taste and desire.

Cooking:

The onion is cut into the usual rings or half rings and poured into a bowl.
Flavored with lemon juice.
Season with black pepper.
Dissolve salt and sugar in water, pour onion with a solution. Oil is added next.
They marinate all half an hour.

The taste will go well with fish dishes.

Tomato salad with onions "Autumn"

Composition (for 3 l):

tomatoes - 1 kg;
onions - 0.5 kg;
carrots - 0.5 kg;
bell pepper - 1 kg;
tomato juice - 0.7 l;
vegetable oil - 125 ml;
salt - 20 g;
table vinegar (9 percent) - 50 ml;
sugar - 60 g;
ground paprika - 20-40 g

Cooking method:

Wash the tomatoes, pour over boiling water and peel. Cut them into medium-sized slices. If you have very small tomatoes, such as cherry tomatoes, then it is enough to cut them into 2-4 pieces (some even leave them whole). Most importantly, do not forget to cut off the seal next to the stalk, as it will not add a pleasant taste to the snack.
Wash the pepper. After cutting off the stalk, remove the seeds. Cut the peppers into 4 pieces and chop the rings into quarters.
Scrape the carrots, wash and pat dry. Grate using a Korean salad grater, as chopped carrots in salads look more appetizing. However, in the absence of the above grater, you can use the usual one - this will not affect the taste of the snack.
Place the carrots in a heavy-bottomed saucepan and cover with tomato juice, bring to a boil and cook for 20 minutes.
Add salt and sugar and stir. After another 5 minutes, add the oil and add the remaining vegetables.
Simmer vegetables for 20 minutes and pour in vinegar. Stir and cook for another 5 minutes.
Divide the snack into prepared jars and roll up. Some people prefer to sterilize jars of salad before rolling for 15–20 minutes for safety, but this precaution is unnecessary - the salad is already well worth it all winter at room temperature.
Turn the cans over, wrap up. Remove to permanent storage after 24 hours.

The salad prepared according to this recipe turns out to be not only tasty, but also healthy. After all, it contains the most beloved vegetables by many.

Onions in wine

Pickled red onions in red wine are a wonderful addition to red wine. There will be no vinegar here, so the end result will be original and refined. Agree, deserves attention.

What do we take for cooking? Need to:

2 red onion heads;
200 grams of red wine;
salt is added to taste;
a quarter tablespoon of sugar;
black pepper is also to taste.

Cooking steps:

Peel and cut the onion into rings.
Put the chopped vegetable in a bowl, sprinkle it with salt and sugar, mix.
Pour the contents of the bowl with red wine, cover everything with a lid and mark for a couple of hours.
The ready-made onion will make a great company with kebabs and vegetable salads.

You should not rush to pour out the marinade. They can be sprinkled with kebabs during frying.

Green tomato salad with onions for the winter

Composition (for 6 l):

green tomatoes - 3 kg;
onions - 1.5 kg;
Bulgarian pepper - 1.5 kg;
carrots - 1 kg;
salt - 100 g;
sugar - 0.2 kg;
vegetable oil - 0.3 l;
table vinegar (9 percent) - 30 ml.

Cooking method:

Wash the tomatoes, pat dry with a towel. Cut out the stems from them. Cut vegetables into thin slices.
Cut the peeled onion into half rings.
Grate the carrots.
Pepper, free from seeds, chop into strips.
Place vegetables in a saucepan and stir.
In a separate bowl, stir in butter, salt and sugar. Boil this mixture. Keep on fire for 10 minutes.
Pour the vegetable mixture with boiling oil, stir. Refrigerate the salad for 6 hours.
Sterilize the jars, fill them with salad, tamping vegetables with a spoon. Pour the remaining juice in the saucepan, pour the required amount of vinegar into each jar.
Sterilize the salad jars for 15–20 minutes, seal, turn over. Wrap up and leave until the next day.

The green tomato and onion appetizer has a completely unique flavor.

If you want to prepare a simple, but unusual and very tasty appetizer for the winter, then a tomato and onion salad is your option.

When there is no time ...

How to quickly pickle red onions when you want to prepare a snack for unexpected guests? And very quickly, while waiting for several hours or days is not necessary.

You will need the following ingredients:

2 pieces of red onion;
200 ml of warm water;
a couple of teaspoons of honey;
2 tablespoons of vinegar;
half fresh beets;
1/2 tablespoon mustard seeds
a spoonful of vegetable oil;
salt and pepper to taste.

Cooking is designed in several stages:

Onions are traditionally cut in half rings.
Place in a deep bowl.
Vegetable half rings are poured with water, followed by honey, vinegar, mustard seeds.
The beets are cut into thin strips and sent to a bowl.
Flavor everything with oil, salt and pepper.
Wait 20 minutes and start eating.

You can eat such onions yourself, you can put them on bread with bacon. In general, as an appetizer for a strong drink - well, just a dream.

How to prepare onions for the winter

The best harvesting methods:

pickling;
drying;
salting.

Some housewives freeze green feathers or ripe turnips, having previously cut them into rings or half rings.

Advice! Such onions are used for cooking hot dishes: they acquire softness and characteristic aroma only after heat treatment. Thawed rings are not stored or re-cooled.

Pickling

The laziest of the ways is to pickle vegetables in the usual 9% vinegar. Spices are often added to marinades to improve the taste of the preparation.

It is advisable to immediately determine where the onion will be used: vinegar and a little red pepper are added to the kebab version; for the preparation of poultry and salads, the rings are marinated in balsamic vinegar to give them a piquant sweet and sour taste. To get a crispy and juicy preparation, add cherry or currant leaves to the jar, as when pickling cucumbers.

General rules:

turnips are blanched to remove excess bitterness;
cut into rings, half rings or cubes;
fold tightly into prepared containers (clean and dry);
pour marinade;
sterilized.

Small onions are marinated whole.

Drying

The options for such blanks from onions are varied: they are dried in various devices and simply in the air, after having washed and blotted with a paper towel.

Many housewives season the slices with salt, and some dry them without spices and seasonings. By mixing the finished product with other dried vegetables and herbs, a fragrant mix is obtained directly when creating dishes.

Reference! When drying in the room, ventilation is turned on, since a fresh vegetable emits a concentrated pungent odor that can be absorbed into the surrounding objects.

Salting

Green shoots of a vegetable are salted for the winter. They preserve the vitamin complex, color and taste as much as possible.

They choose only healthy and strong feathers without yellowness and signs of wilting, finely chop them, mix with a lot of salt and tamp them tightly into jars.

Less often housewives practice salting small whole turnips.

Salting

A simple option to provide yourself with vitamins in the cold season is to harvest green onions for the winter by salting. The leaves are prepared, washed, dried thoroughly.

For salting, for every 1 kg of greens, take 250 g of salt.
Mix prepared leaves with ½ serving of salt.
Put the mass in a jar, sprinkling each layer 1-2 cm thick with the remaining salt.
Sprinkle the last top layer with plenty of salt.

The greens with salt will be ready for use in 15-20 days, when they give juice and marinate. It is recommended to store it no longer than 7 months.

Tip of the day
If you have not tried such a blank before, then do a little to test.This method slightly changes the color and smell of the onions, which gourmets may not like.

How to dry onions for the winter

A properly dried vegetable will saturate the body with vitamins A, B1, C, iodine, potassium, phosphorus, fiber, essential oils in winter. Dishes with it are aromatic and have a special taste.

Reference! Onion in this form contains a lot of carbohydrates, its calorie content is 208 kcal per 100 g.

For uniform drying, turnips are evenly crushed. The shape does not matter, the cutting thickness is important - no more than 5 mm.

In the oven

Use an electric or gas oven. Drying time - more than 5 hours:

Spread the slices on baking sheets lined with paper, in an even layer.
Baking trays are placed in a preheated oven.
The door is left ajar a few centimeters.
Stir the onions periodically.

In an electric dryer

One of the main advantages of this method: the turnip does not have to be finely chopped.

Hot air dries out large slices of high quality:

The randomly chopped vegetables are placed on the wire rack.
The thermostat is set at + 55 ... + 60 ° C.
For uniform drying, the pallets are periodically interchanged.

The procedure takes 5 to 7 hours.

Outdoors

This is the longest drying time: it takes 10-14 days. The time and quality of the finished product largely depends on the weather conditions and the chosen location:

Choose a shaded and well-ventilated place, ideally under a canopy, so as not to hide vegetables in the rain. In this case, the humidity of the air during and after the rain is taken into account: it prevents high-quality drying.
Sliced onions are laid out in an even layer on baking sheets, cardboard, sheets of white paper, any flat surfaces covered with cotton cloth or paper.
As they dry up, the slices are stirred periodically to provide fresh air for everyone.

other methods

Onions are dried quickly and efficiently in the airfryer. It takes 1 hour here. Green feathers are ready in 30 minutes.

The device is turned on at maximum speed, setting the temperature to + 70 ° C.

Good afternoon, dear readers of my culinary blog. This year, the summer onion harvest came out just fine. But keeping it in its usual form is not very convenient. In addition, it can deteriorate over the winter. Therefore, harvesting onions for the winter is my priority. I decided to share with you how to prepare it and keep the freshness of the vegetable longer.

There are a wide variety of ways to preserve onions. These include drying, canning, freezing and pickling.

You can cook incredibly flavorful caviar. All the blanks are quite simple and will not take much time. And the result is worth it: the whole family is provided with a quick and tasty snack for any meal. Especially my husband adores it in canned form as an appetizer for stewed potatoes with chicken fillet. In this article, I have collected all the information for you on how to salt, dry and freeze this vegetable.

Drying

Drying is one way to store green onions in winter. With this option, as with freezing, the greens retain their nutritional properties and are ready for use all year round. There are several ways to harvest onions by drying:

air drying;
in the oven;
in the airfryer / electric dryer.

With natural drying, spread the prepared green mass in a thin layer on a tray, sieve, baking sheet. Cover the top with gauze, paper, place in a dry, dark place.

Dry the plants for 7-8 days, stirring occasionally to dry evenly. Distribute the finished mixture for storage, put the containers on a shelf away from sunlight and moisture.

Chopped onion feathers are convenient to dry in the oven, airfryer. Distribute the prepared raw materials evenly on a baking sheet, place in an oven preheated to 40-50 ° С for 2-3 hours.

Drying is faster in the airfryer.To dry the green mass, it is enough to set the temperature to 70 ° C, wait half an hour.

Drying is the second most useful harvesting method: up to 80% of nutrients are retained

Onion greens shrink 11 times, so they take up little space during storage. It restores its properties in hot water, therefore it is used mainly for preparing first and second courses.

Do you know that…
When fresh, the taste of onion greens is different for different varieties and types of onions, but after freezing or drying it is almost impossible to distinguish.

How to freeze onions in bags in the refrigerator for the winter?

A rather unusual storage method for me is to freeze a vegetable. This option is as simple as possible, since only bulbs and a little free time are needed to implement it. This workpiece can be used to prepare fries, soups or side dishes. Their main advantage is that the vegetable does not lose its nutrients, taste and aroma.

Required products:

onion.

How to cook:

1. Peel the heads and cut them into medium cubes.

2. Divide the peeled onions into small bags and place in the freezer. Each freeze should be one serving to prepare a dish.

If necessary, remove the bag from the freezer and send the blank to the pan without defrosting. The vegetable will become ruddy, and the taste will not be lost at all.

Harvesting onions for the winter - a recipe for pickled onions in jars

Such preservation will be a great addition to a cozy winter dinner or your favorite salad. Cooking is not difficult at all, so stock up on ingredients and rush to marinate.

For cooking, take:

small onions;
1.5 liters of water;
3 tbsp Sahara;
1 tbsp salt;
0.5 tsp citric acid;
125 ml vinegar 6%;
2 sprigs of dill;
6 inflorescences of a carnation;
2 bay leaves;
10 peas of allspice.

How to cook step by step:

1. Peel and rinse the bulbs thoroughly.

2. Place two sprigs of dill, bay leaves, cloves and peppers in two sterilized jars. Place the cleaned heads tightly there.

3. Boil 1 liter of water, add citric acid, stir. Pour water over the jars for 20 minutes.

4. For the marinade, bring 0.5 liters of water to a boil, add salt, sugar and vinegar to it. Boil the marinade for 2-3 minutes.

Drain the sour water from the jars and fill them with the prepared marinade. Roll up the cans and turn them upside down. Cool and store in a dark place.

Pickled onion

Pickling is one of the best ways to preserve the nutrients in this vegetable. Such a preparation allows you to preserve not only useful qualities, but also has an interesting taste. Pickled, it can be added to a variety of dishes without wasting time on preliminary preparation.

Read also: Description and cultivation of "Golden Stream" tomato for open ground

Did you know? Most microorganisms die in a 2% vinegar solution.

Pickled onions can decorate any dish, especially if they are prepared for the winter in a non-standard way. The Three Colors recipe is very simple and doesn't take much time.

For this recipe we need:

1 kg of onions;
1 liter of water;
100-150 g of beets;
some turmeric;
1 tablespoon salt
1 tablespoon sugar
half a glass of 9% vinegar;
2 tablespoons of sunflower oil.

Cooking technology:

Scald small onions with boiling water and cut into rings or half rings.
To prepare the marinade, add salt, sugar and vinegar, a small amount of sunflower oil to cold water.
Put the blank into the first jar, fill it with the prepared marinade.
In the second jar, add the beets, cut into pieces, and then pour the marinade.
In the third jar, sprinkle the onion rings with turmeric and fill with marinade.

Find out in what ways you can prepare and store green onions and green garlic, heads of garlic for the winter.

Jars need to be refrigerated for several hours so that the product is well marinated. This blank can be used the very next day. If you close the jars with nylon lids, then the onion pickled with rings and half rings is preserved all winter.

Recipe:

Rinse and sterilize the jars thoroughly.
Selected bulbs are peeled, washed in cold water and cut into rings.
After placing in jars, the chopped onion is poured with boiling water and allowed to brew for 5-10 minutes.
After that, the water is drained, salt, sugar and spices are added to taste. For half a kilogram of onions, add a tablespoon of sugar and salt. Add 1-2 cloves and a few black peppercorns for flavor. The resulting marinade is boiled for several minutes and again poured into the jars.

Onion caviar for the winter at home

The aroma during the preparation of this dish is simply delicious. The vegetable caramelizes, becomes almost sweet. Tomato paste will balance the taste, and chili pepper will add a special piquancy. You should definitely try it!

You will need:

1-1.2 kg of onions;
2 tbsp tomato paste;
6 tsp Twisted chili peppers
salt to taste;
vegetable oil for frying

Cooking steps:

1. Peel the onion and cut into a medium dice. Put everything in a skillet with oil and grill over a slightly medium to brown heat, stirring constantly.

2. Add tomato paste and chili to the dish. Mix thoroughly. Add salt to taste and stir again.

Arrange hot caviar in jars, cool and send to the refrigerator.

Seasoning in oil

Olive, sunflower, and any other vegetable oil will help you keep onions green for a long time in winter. Fill the jars 3/4 with prepared herbs, add oil, cover with a nylon lid. Such blanks are stored in the refrigerator for up to six months, used as needed.

If you add salt, vinegar to the oil and bring to a boil, you can pour the greens with the prepared composition and roll them up with iron lids. The resulting mixture is stored for a long time, suitable for preparing various dishes.

Freezing, drying, pickling, salting are different ways that will help you enjoy greens with the onset of cold weather. Which one to choose depends on your personal preference and free time. Pickle, preserve and dry the herbs for longer. The simplest methods are freezing and salting. Try one of them first.

Store properly and be healthy!

The best recipe for pickling onions in jars

This cooking option is very quick and does not require a lot of energy. Yes, and products are needed here, nothing. But the salting comes out very tasty and beautiful! Suitable both as a snack and for decorating dishes.

Ingredients:

2 medium red onions;
3 tsp vinegar 30%;
400 ml of water;
2 tsp salt;
2 tsp Sahara;
4 bay leaves;
8 black peppercorns.

How to cook:

1. Peel the onion heads and cut them into rings.

2. Place 2 bay leaves and 4 peppercorns at the bottom of the jar. Place the chopped onion on top and the remaining pepper and bay leaves on top.

3. Boil water. Add salt, sugar and vinegar to it. Stir the marinade thoroughly. For 30% vinegar, dilute 1 part 70% vinegar essence with 1.5 parts water.

4. Fill the workpiece with liquid, close the lid and place in a warm place.

You can enjoy the finished preservation after 4 hours. Bon Appetit!

Kebab onions: a delicious addition

As experienced kebabers say, meat should not be marinated in vinegar, but in ordinary onion, which gives off juice. But if you marinate the red onion separately and only then add it to the kebab, then there will be no end to delighted exclamations.

So how to marinate red onions for kebabs? Let's start with the ingredients first:

2 large red onions;
3 tablespoons of vinegar 9%;
200 ml of water;
salt to taste.

There will be no difficulties in cooking. Simply cut the onion into rings and fill it with a water-vinegar solution. Salt if necessary.

Red onions are left to marinate for a day or overnight. But if you wait 3 days, then the taste will turn out to be simply incredible.

After the onion has been marinated, it can be used in two ways:

Drain the marinade from it and skewer with the meat.
There is a bite of it with ready-made kebabs.

By the way, marinade can be sprinkled on grilled kebabs on the grill. It will be no worse than wine.

How to dry onions for the winter?

This blank is perfect for decorating your dishes and giving them a special flavor. Perfect for making soups. Cleaning and drying takes a lot of time. But the result is really worth it.

Prepare for the recipe:

8 kg of onions.

Step-by-step process with a photo:

1. Peel the onion. Use a vegetable cutter to cut it into small pieces.

2. Put prepared vegetable on trays and dry at 60 ° C for 30 hours.

Transfer the dried vegetable to a container and use it in your favorite dishes.

This is how you can quickly and easily prepare a useful winter preparation. Choose which blanks you like the most and start cooking. Check back often on my blog to be the first to learn about new interesting recipes. See you soon!

Modern recipes for preserving green onions

Pickling will help maintain the fresh taste and aroma of onion feathers.

There are several cooking options, but the more common are:

classical;
with the addition of honey;
with wild garlic.

Pickling

This is a standard recipe for pickled green onions, which housewives often use for winter harvesting.

Pickled green onions

Required grocery set:

green feather - 2.5 kg;
dill and parsley - 180 g;
vinegar - 70-100 ml;
granulated sugar - 1 tsp.
salt, allspice - to taste.

The stems are washed with heads, give time to completely drain the moisture. Make a brine: 1 liter of water per 100 g of salt. Pour onion cut into pieces with it, leave to soak for two days.

Prepare the marinade filling by mixing sugar, salt, vinegar. The greens are laid out in sterilized jars, poured with marinade and closed. Put away in the cold.

Method with honey

For honey onions you will need:

vinegar - 200-210 ml;
filtered water - 1 glass;
natural honey - 45 g;
food salt - 3-4 g.

Finely cut the stems, put them in a clean and dry glass container, fill with marinade dressing. For dressing, mix all the ingredients from the list and boil for a minute.

Then they are sterilized in boiling water for about 15 minutes. Cool on the kitchen table by wrapping it in a towel. Store in a cool, dark place.

Method with wild garlic

Green onions with wild garlic are harvested in the same way as the classic one. Only additionally use wild garlic blanks.

You will need:

wild garlic, fresh onion - 1-2 kg;
filtered water - 1 liter;
table vinegar - 180 ml;
black peppercorns - 20 g;
granulated sugar, salt - 1.5 tbsp. l.

First, the greens are washed, dried and coarsely crumbled. Transfer to a saucepan, report pepper. In the meantime, marinade is made: vinegar and sugar are added to the water, brought to a boil, kept on heating for 2 minutes and turned off.

Pour it into onion slices, mix. After cooling, they are packaged in containers and closed with nylon lids.

Onions for the winter

The need to harvest onions for the winter can arise for various reasons. Someone loves to tinker in the country, but there is simply nowhere to store a carefully grown crop, so to speak, in its natural form. It is easier for someone to open a jar in winter and take the finished product from there - add the same fried onions to the soup.And someone has a place for storage, and a desire to grow everything - and suddenly Nature presents a bow the size of an adult man's fist - and what will you order to do with this gift?

Prepare onions for the winter, and in different ways. For example, pickled onions look good in winter salads, and also as a standalone addition to meat. Fried onions - from the category of "opened and ate" dishes, you want borscht, you want soup, or you want bread and lard ... Dried onions can be combined with other aromatic herbs, making up your own signature mixtures. In general, there is plenty to choose from. And besides, there is nothing complicated!

Canned onions in jars for the winter

Ingredients: 1 kg of onion, 1 l of water, 2 tbsp. l. sugar, 1 tbsp. l. salt, 1 stack. 9% vinegar, 1 bay leaf (for 1 can), 2-3 black peppercorns (for 1 can).

Preparation: Use medium-sized onions that fit easily into a jar. Clean them thoroughly and wash them in cold water. The process of peeling the onion can be made a little more pleasant if the knife is immersed in cold water, so the onion will be less irritating to the mucous membrane. Put peeled onions in prepared sterilized jars and pour boiling water over them. Cover the jars with sterilized metal lids and leave for 5-7 minutes. Then pour the water into a saucepan, boil, pour it over the onion again and let it stand again. When the time is up, drain the water into a saucepan and this time add sugar, salt, vinegar to it and let it boil. When the sugar and salt are dissolved, add the peppercorns and bay leaves. Boil everything together for 5 minutes and pour the boiling marinade on the onions in the jars. Roll up the blank with lids, turn over, cover with a blanket and leave to cool completely. The beauty of this preparation is that you can eat the onion literally the next day or store it in a cool place until the first opportunity.

In jars of pickled onions, you can add a slice of raw beets - the marinade and onions will turn pink.

Fried onions in jars for the winter

Ingredients: 1 kg of large onions, 1.4 l of vegetable oil, spices - to taste and desire.

Preparation: Select large, quality bulbs without damage or rot, wash them thoroughly and peel them. Then cut as you like. Someone is more pleased to see onions in small cubes, to others in half rings. Heat the oil well in a frying pan, put the onion and fry it until golden brown, remembering to stir, then reduce the heat and continue frying for 35-40 minutes. Make sure that your onion does not burn. It will absorb the oil, so add oil to literally float the onion in it. 5 minutes before the end of frying, add the spices, mix everything gently, hold in the pan for a couple of minutes. Transfer the fried onions to sterilized jars, cover with oil to the very top and roll up with prepared boiled lids.

For slicing large quantities of onions, it is best to use a slicer. Fast, safe (provided that you work with a fruit holder) and beautiful - after all, the slicer will chop your onion into identical rings or half rings.

Salted onions (option 1)

Ingredients: 2 kg of onions. For brine: 2 stack. water, 750 ml of 5% vinegar, 1.5 tbsp. l. salt.

Preparation: Peel the onion and blanch it for 3 minutes in boiling water, then pour over it with cold (or better directly ice water) and dry slightly. Then place the bulbs tightly in sterilized warm jars and cover with hot brine made from water, salt and vinegar. Cover the jars with lids and sterilize them in not too boiling water: 1L - 10 minutes, 0.5L - 5 minutes. Roll up cans of onions with boiled metal lids, let them cool and transfer to a cool place for storage.

Salted onions (option 2)

Ingredients: 1 kg of onion, 200 g of salt.

Preparation: Select strong, medium-sized onions, peel, wash and cut into rings that are not too thick.Place them in dry sterilized jars in layers, sprinkle with layers of salt. Be sure to leave a layer of salt on top. Cork the jars and store in a cool place (cellar, insulated balcony or refrigerator).

Green onions for the winter

Drying in the oven Wash the green onions, dry well and cut into pieces no more than 5 cm long. Lay the onions in a thick layer on a baking sheet lined with parchment paper. Be sure to use parchment paper, it will not let the greens darken. Place a baking sheet with onions in an oven preheated to 50 ° C and dry, stirring constantly for 2-3 hours. Store dried herbs in cloth bags at room temperature in a dry place.

Air drying Wash the harvested fresh green onions thoroughly, cut them into rings and lay them out to dry on clean paper, spread out in a dry, warm room, out of direct sunlight, as they destroy the nutrients contained in the onions. This is a fairly lengthy method of harvesting onions, lasting about 6-7 days. You can check if the onion is ready by rubbing it with your fingers. If it crumbles easily, then it's time to pour it into jars, close the lids and store in a dry place at room temperature.

For the lucky ones who have electric dehydrators, or, in Russian speaking, dryers, it is generally easy to prepare dried onions for the winter: just put the prepared onions on trays, press the button and wait for the result!

Salting Mix one kilogram of green onion feathers, thoroughly washed, dried and cut into rings, with a glass of salt (200 g), put in sterilized jars and close with clean nylon lids. Many housewives add other herbs to onions, for example, dill or parsley. It turns out a wonderful aromatic seasoning for any dish.

Freezing Wash green onion feathers thoroughly under running water, shake off the water and pat dry on a cotton cloth.

First method Cut the prepared feathers into 1 cm pieces, blanch them for 5 minutes, then drain them in a colander to glass the water. After the onion has cooled down, place it in packaging containers and place in the freezer.

Second method Fry onion feathers prepared and cut into rings in a mixture of heated vegetable oil and butter. After the onion has cooled, distribute it into prepared containers and freeze.

Method 3 (in ice cubes) Wash the green onion feathers thoroughly, dry them, cut into small rings and place the slices in ice cube trays. Fill the onion with clean cold water and put it in the freezer. After 2-3 days, remove the molds from the freezer, remove the onion cubes from them, put them in bags and send them back to the freezer. Onions frozen in this way can be added to hot dishes without defrosting.

Freezing onions for the winter Select strong bulbs, free from stains and mold, peel them, rinse them under cold, running water and pat dry with a towel to remove excess moisture. If you want to freeze whole bulbs, then choose medium-sized ones. Place the prepared bulbs in a freezer bag, removing all the air as much as possible, or in a plastic container, which should be tightly closed and put into the freezer.

If there is a desire and time to freeze the chopped onions, then cut the whole onions into rings, half rings, large or small cubes. Arrange the chopped onions in bags or containers and place in the freezer.

Frozen onions should be cooked without thawing. Otherwise, the onion will become limp and lose its "face" greatly.

If you know how else to prepare onions for the winter, share it on the pages of our website!

Happy blanks!

Larisa Shuftaykina

Onions marinated in orange juice

onion sets - 1 kg;
water - 1.25 l;
salt - 50 g;
apple cider vinegar - 0.5 l;
orange juice - 0.25 l.

Dissolve 50 g of salt in a liter of hot water, pour the prepared onion into it and leave for 6 hours.
Boil the vinegar with a glass of water and the same amount of orange juice, transfer the onion to the marinade, blanch for 5 minutes.
Transfer the bulbs to sterilized jars, cover with boiling marinade, and seal. After cooling down, you can move the jars to the pantry or to another place where they will be stored in the winter.

This appetizer will appeal to fans of unusual dishes. It can be served with poultry meat.