How to pickle green onions for the winter. Canned onions: save vitamins for the winter

Housewives have long tried to prepare dill and parsley for winter period. You can also stock up green onions, which is very relevant when preparing food for both a festive feast and a regular lunch.
Pickled green onions will transform any dish. We will tell you in detail how to pickle green onions for the winter and give you a couple of tips. The product must be stored exclusively in the refrigerator. Its shelf life is half a year or a little more.
For pickling, you can use not only onion feathers, but also a white onion. This will give the workpiece a very beautiful view not only in a jar, but also in a finished dish. For a snack, you can prepare white.
Jars must be sterilized before canning. To do this, most housewives use a kettle or pan of boiling water. You can also use an oven or slow cooker. If you decide to use a multicooker, all you need to do is place the liquid in the bowl and install a double boiler, which will greatly facilitate the process of sterilizing vessels for preservation.
You can use small jars with a volume of no more than 0.5 liters to prepare green onions for the winter. This will not only simplify the use of the workpiece in the future, but will also allow the onion to be pressed down well. It is also worth noting that the workpiece is stored in the refrigerator, where the container is not big size will take up significantly less space.
So, how to pickle green onions for the winter, look at the recipe with photos.



To prepare pickled green onions for the winter, we need the following ingredients:

- 1 kg of green onions,
- 200 g table salt.




Initially, thoroughly wash and remove the tips, if they are dried, from the onion feathers. Let's dry it afterwards.




While it's drying, let's take some time to use the jars. Be sure to wash them thoroughly and be sure to sterilize them.
Once the greens are dried and the jars are prepared, we move on to chopping the onions. It can be cut both large and small. The size depends on taste preferences.




It is necessary to place chopped onions in a jar in layers. After adding no more than two centimeters of onion, add table salt.




The onion must be crushed, for which it is recommended to use a pestle.




You need to press down until it releases juice.




It is necessary to add onions until the jar is completely filled. The final layer should be salt. There will be several layers. It depends on what size container you are using.




Cover the jars with salted green onions with a nylon lid or cling film and put them in the refrigerator.




The onion must be washed before use. Under the flow cold water from excess salt.




We wait until the water has completely drained and add it to any dish.

Bon appetit.
Starinskaya Lesya
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In early spring, as soon as the ground thaws a little, I begin to garden work. At this time I usually plant directly into the bed to get my own early greens. However, in May I plant seedlings of tomatoes and peppers in the same beds, so from time to time I encounter the following problem: there are still a lot of onions, but the beds need to be emptied. I had to distribute the surplus to relatives and neighbors until I realized that green onions could be stored for future use. And today I want to offer you three options for preparing green onions for the winter, which I use myself.

Freezing

Regarding freezing green onions, opinions among those who have done it are quite controversial. Some people like this preparation, others don’t. I’ll say on my own behalf that frozen onions are not suitable for salad, that’s a fact, but for soup, green borscht or as a filling – it’s just right. Just don’t need to defrost it before cooking! Add onions to dishes straight from frozen.

We separate the green feathers of the onion from the white head (this part is not suitable for freezing), wash it thoroughly, and then wipe it with a towel and dry it just as thoroughly so that no water remains, otherwise the onion will freeze into lumps when frozen. Place the chopped greens in a plastic container or in portions in plastic bags and freeze. If there is such a possibility, it is better to set the mode blast freezing. This onion can be stored in the freezer for several months.

Drying

You can dry green onions as follows: outdoors, and in an electric dryer. If you are a supporter of homemade preparations and often dry fruits, vegetables and herbs, I advise you to definitely purchase this miracle device. This is very convenient thing and during procurement large quantity products, especially vegetables and fruits, it helps a lot, saving a lot of time. Yes and finished product it turns out to be of higher quality due to the correct selection temperature regime and faster drying speed.

As in the previous recipe, the green onions need to be washed, dried and cut into small pieces. However, you need to be much more careful that there are no droplets of water left on the onion, otherwise it may simply go bad, especially if you plan to dry it without using an electric dryer. Place the chopped greens on sheets of clean paper in one layer and dry in a ventilated area, avoiding contact with it. sun rays. Place dried green onions in tightly sealed jars and use as needed. Such herbs can be sprinkled on absolutely any dish, however, the aroma of onions is almost not preserved during such processing.

Aromatic salt

I used to often buy ready-made aromatic salt until I tried making it myself. In fact, it is very simple to make, and at the same time you can select only the greens and vegetables that you like. You can also cook different kinds salts with different herbs for different dishes.

In addition to green onions for aromatic salt, I also take other spring herbs: parsley, green dill and celery greens. Wash, dry and cut all the vegetables; you can cut them into fairly large pieces, since all the greens should then be chopped in a blender. Gradually add coarse salt to the chopped greens, continuing to chop the mixture. Add about the same amount of salt as greens. It turns out to be such a green, salty porridge.

Varied harvesting onions for the winter will please the body tired of lack of vitamins during the cold season. After all, this onion vegetable must certainly be on dining tables all year round! In cold weather, these are not only fresh heads, but various preserved onions, pickles and marinades, caviar and excellent additions to dishes... They cover both turnips and green feathers. And this entire list contains irreplaceable vitamin wealth, which onions are so generous with.

Preparing onions for the winter: Dried onions

Prepare dried onion you can by selecting the following list of products: 1.3 kilos of onions, 50 g of table salt and 1 liter of water. And, to begin with, the vegetables are peeled from roots and husks, rinsed under running cold water and laid out to dry. Each onion is then cut into cutting board using a sharp knife into rings up to 0.3 mm thick; Thicker layers simply will not be able to dry out properly. If desired, the rings are additionally cut into smaller pieces; and all the cuttings are placed in a colander and washed again in water.

To preserve the pleasant natural color of the onion and avoid its darkening, the slices must be properly soaked. To do this, pour water into a deep cooking vessel and boil it. The grains of salt dissolve in boiling water and the brine is removed from the heat. The liquid must cool down, for which it needs to be put in the refrigerator for a couple of hours. The onion is placed in the cooled brine and kept in it for about 5 minutes. Next, the liquid is drained, and the onion slices are dried with a kitchen paper towel, removing as much moisture as possible.

Now the workpiece is laid out in an even layer on a baking sheet and placed in an oven preheated to 55-60 C for 4-6 hours. The pieces should be stirred periodically with a wooden spatula to prevent them from burning. After the specified time, the main product will be ready. All that remains is to remove the baking sheet and allow the vegetables to cool on their own until room temperature. From this onion preparations for the winter They make dressings, for which they grind it by hand or grind it, adding it to a variety of recipes, including “. Winter salads."

It is extremely convenient to dry onions in an electric dryer. In a kitchen appliance with a temperature regulator, you can prepare vegetables with minimal loss. useful substances. As for the storage method, there are two options:

Place the dried pieces in a clean, dry container and seal the lid tightly, preventing moisture from getting inside;

Pack in plastic bags or paper bags and put in a cool, dark place.

For the second method, it would be better not to close the onion immediately, but to let it “breathe” for a couple of days and dry completely. And only then the recipe is sealed and put away until required.

Preparing onions for the winter: Freezing

More often " Harvesting green onions for the winter. Methods"consist of freezing the original product. This process is extremely simple to perform. To freeze the feathers, they are thoroughly washed and dried to prevent the arrows from sticking together. It is better to dry on kitchen towel or a linen napkin that amazingly absorbs moisture. Then the greens are finely chopped and placed in portions in food-grade polyethylene bags. The air should be removed and the packaging should be tightly tied. At your own discretion, dill, parsley and other aromatic herbs are sometimes added to it.

Preparing onions for the winter: Onion pickling

In addition to drying and freezing, the onion is also salted. For example, " Preparing onions for the winter. Recipes”, combining the main ingredient with other greens, covered in brine in this way. The ingredients for the method are: 1 kg of onions, 10 g of salt, 1 kilo of parsley. And for filling, take 0.7 kg of salt and 1 liter of water.

The peeled heads of the bitter vegetable along with parsley are crushed, mixed and sprinkled with coarse table salt. Afterwards, the resulting mixture is placed in glass jars as tightly as possible and filled with the prepared, literally boiling salty filling. The container is immediately covered with nylon lids and transferred to the cold for storage.

You can also pickle onions. Or rather, ferment his greens. The components for clogging are the greens of the batun (as much as you have) and brine, which is prepared at the rate of 1 liter of water - 100 g of table salt.

Practical harvesting onions for the winter begins with boiling the brine and cooling it. While the liquid cools, the loaf is washed, dried and chopped into pieces convenient for consumption. Then the feathers are placed in a colander or sieve, and dipped in brine for 5-7 minutes. Having taken out the cut, it is carefully wrung out and, compacting tightly, laid out on the sterilized glass containers. The containers are covered with nylon lids and left in a warm room until the morning. The next day, you should check the presence of brine and, if necessary, add it (the liquid in which it was soaked). placed in the cold for long-term preservation.

It turns out no worse" Slime bow. Preparation for the winter" To ferment this product in brine you will need to take: 1 liter of water, 50 g of salt and 25 ml of 9% ocet. The slime leaves are cleaned of debris, washed, cut into convenient pieces and blanched in boiling water. Afterwards, the feathers are placed in a glass or enamel container and filled with cooled brine. The top of the recipe is covered with a clean, dry cloth and covered with a plate with a weight. To begin fermentation, the onion remains for a week in the room at warm temperature, and then taken out to a cold room.

Pickling onions

The championship of onion rolls is occupied by various recipes marinating. Turnips are served with all sorts of additives and assorted. They do it, for example, or with beets. The heads are also very good in apple marinade. You can make such a dish to replenish your home winter supplies from the following list of products needed for 2 kilos of small onions: 1 liter of apple cider vinegar, 50 g each of salt and granulated sugar, buds of spicy cloves and a few peas of black pepper.

Before processing, the bulbs are “freed” from the outer husk and distributed into clean, dry half-liter or liter jars. The marinade filling should not boil for long, and then you can pour it into a container filled with vegetables, let it sit for about a quarter of an hour and pour it back into the cooking vessel. After boiling the marinade again, it is again poured into the jars. And the operation of “infusion - draining - boiling” is repeated twice. After the final filling, the containers are sealed.

Onion feathers marinated with honey are sweet and tasty. Required for clogging " Arrow bow - preparation for the winter» the following composition of products: 1.5 kg of green onion, 50 g natural honey liquid, 300 ml each of water and dry white wine, a few sprigs of thyme and? tsp salt.

Water and ocet are poured into the cooking container, honey is added and coarse salt is poured. The ingredients are stirred and boiled for a couple of minutes. Half-liter jars are tightly filled with onion greens, with thyme sprigs between them. You can place it horizontally or vertically, cutting the feathers to length with a knife. The packaging is poured with literally boiling marinade, leaving 1 cm to the very edge of the neck, closed with lids and sterilized for about 10 minutes in a water bath. Turning off the fire, the seamer is given more time to stand in the warmth.

Leeks are also pickled, supplemented with fresh dill sprigs. Preparing leeks for the winter assumes the presence of the following products: 10 kg of false onions, 1 tsp. spices (dried dill seeds, sugar and allspice), 20 g of fresh dill sprigs, 125 g of coarse salt, 1 liter of water and 80 ml of table ocet.

False leeks are washed, after which they are left to drain from excess moisture and chopped into cylinders 3 cm high. Next, they are filled with pre-prepared brine and kept in it for two days in a fairly cool place. After the specified time, the liquid is drained. The dill is blanched and sent to jars along with the leeks. Dried dill seeds, granulated sugar and sweet peas are mixed, filled with water and boiled. Filled containers are immediately filled with ready-made hot marinade pouring. The containers are placed for sterilization, covered with lids, kept in gently boiling water for 10-15 minutes and rolled up. This preparation is perfectly complemented by carrots cut into strips or thin circles.

An equally interesting sunset is harvesting green onions for the winter in the marinade. It is used as a snack, added to meat dishes and fish, in marinades for chicken, season sandwiches with it. The ingredients for four half-liter jars will be: 2 kilos of green onion feathers with bulbs (preferably young), 3 cups of table ocet and water, 4 cloves, 1 tsp. mustard seeds, celery and black pepper, 2 tbsp. salt, a pinch of sugar if desired.

PREPARING SEASONING FROM GREENS

Dill greens 1 kg
- parsley 1 kg
-celery greens 1 kg
-hot pepper 2 pcs.
-sweet pepper 1 pc. big size
-salt 400 g

1. Wash parsley, dill and celery thoroughly in cold water and dry on napkins.
2. Chop the greens. Wash the peppers, remove seeds and stems and slice thinly. Mix everything well in a large bowl. Add salt and mix again.
3. Place the mixture tightly in sterilized jars, cover with paper and tie with twine. Keep refrigerated.

The recipe is simple, chop all the vegetables finely and mix, these are: tomatoes, onions, turnips, bell pepper, carrots and greens. Can be used as a garnish. It’s really convenient, defrost it in the microwave and a delicious side dish is ready.

Simple ways to prepare greens for the winter

Pickling greens

To pickle spices for the winter we will need:

• regular salt, without impurities 250 g
• fresh greens 1 kg

Sort through the plants, remove all yellow leaves and long stems. Wash running water and shake to remove excess moisture. Finely chop and mix with salt. Place in small glass jars. Close with nylon lids.

For those who like spicier seasonings, you can do this:

Mix salt for preparation with 6-7 chopped cloves of garlic. Lay out the prepared ingredients in layers. After 18-20 hours, the spicy seasoning will settle. Add layers to the jar so that last layer there was salt.

Such preparations should be stored in the refrigerator, but in the positive zone.

When cooking, do not salt dishes to which you will add salted herbs.

When harvesting greens for the winter in this way, their shelf life is 9-10 months.

Preparing greens in oil

Rinse freshly picked aromatic plants and chop finely. Can be passed through a meat grinder. Place in small jars and fill with vegetable oil. Stir the mixture with a wooden skewer. Add enough oil to cover the greens.

For a spicy taste, you can add half a red hot pepper or a few cloves of garlic.

Close the jar tightly and store in the refrigerator. Shelf life 6-9 months.

Unusual preparation of herbs and aromatic oil

You will need greens to suit your favorite taste:
parsley,
dill,
basil,
celery,
cilantro,
olive or vegetable oil.
Wash all the greens well and dry on a towel.
Chop finely with a knife or grind with a blender.
Place the greens in prepared dry jars (do not compact them). Pour oil over the greens and stir gently so that the oil reaches the bottom and envelops all the greens.
Store in the refrigerator on the coldest shelf.
I really liked this method of preparing greens. Previously, I froze, dried and salted, but here I came across such a miracle. I hope you find it useful.

Pickled greens for the winter

Prepare the marinade:

For 800 ml of water, take 2 tablespoons of granulated sugar, 1 tablespoon of pure salt and 200 ml of vinegar 9%.

Rinse the prepared raw materials thoroughly, place them tightly in jars and pour boiling marinade over them. Roll up the jars and wrap them well until cool. Pickled greens can be stored for about six months.

Frozen greens

The simplest and convenient way Preserving greens means freezing them. It is better to freeze a bouquet from herbs. There are many ways that modern housewives use:

• Rinse aromatic herbs, dry on a towel, then wrap in plastic bag and freeze
• Can be stored in vacuum containers, after cutting into small pieces
• Chop 0.5 kg of fragrant herb and mix with 500 ml of water. Pour into ice cube trays and freeze

Frozen aromatic seasoning can be stored for up to two years.

Harvesting dill for the winter
Using this method, I compact the greens very tightly into molds for freezing ice (you can freeze them in pancakes, but “cubes” are more convenient to use) and add as much water as possible (as in the photo on the left).
You get cubes. Ice completely retains color and aroma. When I put this dill in soup in winter, it seems like it was just picked from the garden.

Harvesting green onions for the winter.

Recipes for green onions.

Green onions- greens are tender and cannot be stored for a long time; they begin to wither and dry out.

Green onions can be prepared for the winter in several ways:

• dry
• pickle
• to freeze

How to dry green onions for the winter.

Wash the green onions well, shake off excess water and let the onions dry completely.

Remove damaged and dried ends, cut off the white part, only green feathers are needed for drying. Chop the onion into pieces approximately 0.5 cm in size.

Place the chopped onions on white paper in one layer and dry in the shade (not in the sun).

When the onion is dry, place it loosely in a jar and close the lid.

Dried onions retain minerals and some vitamins, but lose their flavor and can be stored for a year.

How to pickle green onions for the winter.

You can salt all the green onions, along with the white part.

Wash the onion well, dry it, remove the dried ends and let the onion dry well.

Cut the onion into pieces and place in a sterilized jar in layers of 1.5-2 cm. Generously sprinkle each layer with salt and crush with a wooden pestle until the juice appears.

The amount of salt for about 1 kg of onion is 200 g of salt. Sprinkle a layer of salt on top and close the jar tightly.

Store salted green onions in the refrigerator; the optimal storage time is 6-8 months.

How to freeze green onions for the winter.

Method 1.

Wash the green onions well, remove the dried ends and dry completely, spreading them on a towel. The onions should be completely dry.

Cut the onion into pieces and place in a plastic container without crushing it.

Close the container tightly and put it in the freezer, if possible, using the blast freezing mode.

Using this method, you can sprinkle frozen onions already ready meals in a bowl or added to salads.

Method 2.

Wash the onion, shake off excess water and chop.

Fill ice cube trays with onions, add cold water and place in the freezer.

Remove the frozen cubes from the molds, put them in a tight bag, and tie the bag.

Add frozen onion cubes at the end of preparing soups or main courses.

Frozen onions retain all vitamins, minerals and flavors and can be stored for up to a year.

Information on ways to prepare green onions for the winter.

Green onions appear on our daily menu in the spring and do not leave our tables throughout the summer. But what about in winter?

Is it possible to freeze green onions for the winter and how to do it correctly?

If you want green onions on your table all year round, then you have two options:

• set up an onion greenhouse in a city apartment
• choose a method of preparing onions for the winter that is acceptable to you

For freezing, you need to choose juicy fresh greens.

The first method will provide the whole family with fresh onion greens, and the second will provide freshly frozen portioned bags of greens.

In the second case, greens can only be added during cooking (for soup, stew, roast).

Did you choose the second method? Let's start freezing.

The process of preparing onion greens for freezing includes several stages:

• washing the onion greens and removing feathers that have lost their bright color green color or with yellow tips (it is preferable to cut the bow before it shoots arrows)
• root pruning
• placing onions on paper towels to drain
• chopping onion feathers (if you prefer pre-chopped frozen product) and white onion roots (these can be frozen in separate containers)
• if desired, blanch the greens (pour onion boiled water and boil for 2-3 minutes, after which the water needs to be drained, leave the onion to cool for a while)
• compact packaging of greens in small bags or plastic containers (to use up the defrosted bag in one meal preparation)
• squeezing the air out of the bags as much as possible, signing them and placing them in the freezer

How long do frozen onions last? Depending on what temperature was used during freezing, greens can be stored from three months (if the temperature did not exceed 8 degrees) and up to six (if freezing took place at a lower temperature).

Freezing will not take much time, and you will preserve the vitamins and microelements necessary for your body.

Is it possible to dry green onions for the winter and how to do it correctly

Drying onions - great opportunity prepare vitamin greens for future use if you managed to grow them at your dacha in the summer big harvest Luke. Don't throw it away useful product, which can be used to its fullest all year round!

How to dry onion greens? There are several ways to dry greens:

• natural air drying
• in the oven
• in a convection oven

Dried onions retain more beneficial microelements than frozen products. In addition, during the preparation of various dishes, dried onions better reveal their taste, preserving their inherent pungency and piquant “acridity”.

Dry onion mixture is included in freeze-dried soups, seasonings, and is one of the ingredients for gravy.

Dried onions preserve everything beneficial features fresh

Advantages of dried onions over frozen:

• There are no germs in dried onion feathers. By adding a spicy, hot seasoning to soup or gravy, you provide reliable protection households from pathogenic bacteria during the cold season
• Onion greens increase saliva production. But this feature is so important for better digestion of food and metabolism.
• Vitamin C is completely preserved in dried onions (it was not for nothing that ancient sailors stocked up on dried green onions before a long journey, which saved them from scurvy)

The first way to dry vitamin green onions is in air

If you have time, and at your dacha there is a place in the shade and even with a draft, then the outdoor drying method is ideal for you. Have you decided to dry it not at the dacha, but in a city apartment? Then lay out the onions to dry on the loggia

Drying process

• Rinse the onion feathers under running water. Cut off yellowed tips, remove wilted greenery and rough parts of feathers
• Grind the prepared onion feathers into 2-5 cm pieces
• On a large sieve or wooden board lay a layer of gauze and lay it evenly and thin layer greenery. Cover the top with white paper
• Periodically shake the surface on which the greens are drying and mix its contents. Dry greens for 5-7 days
• Ready dried greens are brittle. It is easy to crumble in your hands. Place dried herbs in a jar on a regular cabinet shelf and store at room temperature

The second way to dry onion feathers is in an air fryer.

According to housewives who have been using the air fryer for cooking dishes for a long time, drying onion feathers in it is also convenient.

• Place the prepared and chopped onion feathers on the top grill of the device
• Set the temperature to 70° and within half an hour the process of harvesting greens will be completed

The third method is drying onion feathers in the oven

Everything is very simple here! Lay out the prepared onions and set the required temperature (it should be 40-50°). Drying in the oven will take 2-3 hours

Video: drying onions

Pickled onions for the winter, how to pickle?

• For pickling, you should select fresh and juicy onion feathers. Yellow feathers are not suitable for pickling
• Trim the ends
• Before pickling hot onions, they must be doused with boiling water to remove excessive bitterness. You can also place the onion in a saucepan and bring it to a boil.

Pickled onion recipe - classic:

Ingredients:

1 kg green onions
200 g dill
salt and vinegar to taste
pepper

Cooking method:

• Sort the onion greens and rinse. Dried for paper towel chop the onion. Prepare a brine from 120 g of salt and a liter of water. Pour brine over the chopped onions and leave for 2 days. Drain the brine
• Prepare the dill: blanch 200 g of dill in boiling water for several minutes. Mix onion with dill and prepare marinade. To do this, take 80 ml of 6% vinegar, two grams of dill seeds, 4-5 peppercorns, sugar and salt
• Wash the jars thoroughly and place the onion and dill in them. Pour the hot marinade over the onion and sterilize for 10 minutes. Then everything is as usual: roll up the lids and under the blanket!

You can also cook unusual pickled onions with wild garlic, which tastes like garlic, but is not as spicy.

Recipe for pickled onions with wild garlic

• Onion feathers and wild garlic you need to finely chop and pour in a pre-prepared marinade (sweet and sour or prepared to taste)
• After boiling the greens a little, you need to put them in jars and place them in the refrigerator for storage.

Pickled onions are an excellent addition to meat or stewed meat and vegetable dishes. Significant disadvantage pickled onions is that they cannot be stored for a long time (but only two weeks).

How to pickle green onions for the winter?

Pickled onions will enrich the taste of any dish, be it a salad, stewed vegetables as a side dish or soup.

Ingredients for pickling green onions:

1 kg green onions
200 g salt

Cooking method:

• After preparation (washing the onion greens, removing the ends and drying on a paper towel), chop the greens and toss with salt
• Place tightly in jars and compact until the juice releases. Pour in vegetable oil and cover with lids. A cold place is suitable for storing pickled onions.

Green onions for the winter in vegetable oil

Onion feathers in vegetable oil will retain their juiciness and aroma. In winter, you only need to open the jar to season your favorite salad or other dish.

Ingredients for green onions in vegetable oil:

onion feathers (freshly cut only)
salt
vegetable oil
table vinegar

Cooking method:

• Prepare half a liter jars: wash with soda, rinse with boiled water. Sterilize the jars in the usual way for you: in the oven for 10-15 minutes or hold for 3-5 minutes on the spout of a kettle with boiling water. Boil the lids in a separate bowl
• Prepare onion feathers: wash and remove excess damaged or limp stems, cut off the tips, place on a dry towel
• Chop the onion. Add 1/3 teaspoon of salt to each jar. The second layer after salt will be onion layer 1.5 - 2 cm thick. And again add 1/3 tsp. salt
• Periodically compact the onion with a masher until the juice begins to release. So fill the jar up to the hanger
• For filling you need 4 tbsp. l. vegetable oil and 1 tablespoon (9%) vinegar. Pour all ingredients into a container and place on low heat.
• Keep on the stove until the contents begin to boil, and add vinegar. Stir and remove from stove. Pour the oil into the jars and immediately roll up the lids.

Green onion paste for the winter

Making green onion paste is not difficult. The main thing is to have time and desire. Winter is just around the corner, and it’s better to meet it with a variety of preserves.

Ingredients for Green Onion Paste:

water 300 ml
8% vinegar – tbsp. l.
2 tbsp. l. salt,
50 g sunflower oil

Cooking method

• Grind the washed onion greens (you can add other greens for a richer taste) with a blender or meat grinder until it becomes a paste. Transfer the resulting mass into jars
• Pour on top sunflower oil. Shake the jar well to distribute the oil evenly. Add more oil (the layer should be about a finger thick)
• Close the jar with a lid and place the paste in the refrigerator. The shelf life of this paste is several months.

How to use the paste? Add aromatic green pasta to your favorite dishes and sauces.

Preparing green onions for the winter

• We take fresh, not limp onions with medium-sized arrows, rinse and remove the ends. If there is rough skin at the lower end, then cut it off too
• Having immersed the greens in a colander, they are blanched in boiling salted water (250 g of salt per liter of water) over maximum heat. After 3 minutes, remove the onion arrows from the water and cool under running cold water
• After the water has drained, place the onions in small jars, for example, liter jars. Add spices to taste: Bay leaf, a mixture of peppers
• Place the jars filled up to the hangers into a large saucepan of water (water temperature - 85 degrees). Pasteurize for 15-20 minutes, roll up the lids and place upside down under a warm blanket

Video: how to preserve onion greens for the winter?