Many summer residents are faced with the question of how to preserve the feathers of green onions for the winter. I'd like to share the harvesting methods that I have been using for more than one year, and all the long winter I have been using my own supplies, and not the herbs I buy in the store.
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Let's take a closer look at each storage method, as well as their pros and cons.
Drying
The first, and important, step is to prepare the feathers for drying. Rinse the greens thoroughly under running water, dry them with a paper towel. We remove the lower dense parts and, if any, yellow tips. Cut into small rings.
There are three ways to dry onions, it all depends on your capabilities.
- Place on a baking sheet or serving and dry in the shade, turning the onion rings periodically to prevent discussion.
- In an oven at 50 degrees. It will take approximately 2 hours in time, depending on the thickness of the applied layer.
- In an airfryer at a temperature of 70 degrees. Drying time takes about half an hour. But not everyone has an airfryer.
With the first drying method, everything is clear, but with the second and third, constant observation is necessary, otherwise you risk boiling the onion instead of drying it.
Freezing
We prepare onion feathers for freezing in the same way as for drying, the only difference is the ability to use the dense base of the feather.
There are two ways to freeze onions:
- Dry. In bags or containers, at your discretion. It all depends on which one is more convenient for you.
- Wet. Onion rings are poured with cold boiled water in ice molds. After freezing, they are transferred to a plastic bag for further storage.
Salting
To pickle the onion, cut it into rings about 1 cm in size and sprinkle with salt in layers. The layers of the onion should be about 2 cm. In the process of salting, be sure to tamp the onions tightly in jars. Pour in some vegetable oil before closing the lid to avoid mold. This way, you can keep feathers up to 8 months if stored in the refrigerator.
Pickling
Storing green onions in a marinade is one of the most interesting and favorite ways of mine. From the entire assortment of recipes, I have selected three of the most successful for myself:
- You need one and a half kilos of green onions, 3 chili peppers, 2 cloves of garlic. For the marinade: a glass of water, ½ tbsp. sugar and 800 ml of apple cider vinegar. Pour water into a saucepan, add sugar, bring to a boil. Pour out the vinegar. We spread the pepper, cut into pieces (the seeds must be removed), and chopped garlic. Lastly, put the onion, cut into rings, and keep on moderate heat for 2 minutes. Then we put it in sterilized jars and roll it under the iron lids.
- You need 600 g of onions. For the marinade, take 3 tbsp of salt for 1 liter of water. l., soy sauce - 2 tbsp. l., vegetable oil - 2 tbsp. l., sesame oil - 1 tbsp. l., rice vinegar - 4 tbsp. l., sesame seeds, pepper. The onion is cut into pieces, poured with a hot marinade of water, salt and vinegar. Add the remaining ingredients and close the lid.
- You need one and a half kilos of green onions, 6 sprigs of thyme, ½ tbsp. l. salt. For the marinade, take 300 ml of dry white wine, 300 ml of water, 50 g of honey. Mix wine, water and honey and bring to a boil, add salt and boil for another 5 minutes. Put the onion feathers and thyme in jars, fill with the resulting marinade and close the lid, boil the finished jars in water for 10 minutes and leave to cool.
The main and, probably, the most important rule when harvesting onions for the winter is that you need to store the blanks in the refrigerator.
Enjoy your meal!
Do you harvest fragrant feathers for the winter?
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Read about feeding onions and garlic in the following article:How and when to feed onions and garlic so that the leaves do not turn yellow