Of the foods beneficial to the body, onions are one of the best natural immunostimulants, with strong bactericidal properties, and among the most affordable. Knowing some techniques and simple rules will help you store onions prepared for the winter at home for a long time and without waste.

How to store onions

Representatives of later species are better preserved until February and March (sometimes longer). In addition, for long-term storage of onions, it is important to harvest them on time and correctly, taking into account the characteristics of each variety. The ripening of the crop is determined by the yellowing and lodging of the feathers.

The collection is carried out on a sunny day, carefully digging up the heads (preferably with a pitchfork), pulling them out by the leaves and laying them out to dry in the open air. The remaining soil on them is removed with your hands, without hitting them: if they have even small “bruises”, they are unsuitable for long-term storage.

Onion sets and onion sets for planting are stored differently. Future planting material, in order to become the key to a good harvest, requires special conditions:

• the first option is to dry it well and store it at a temperature no higher than 18-20°C;
• the second - after drying, they are put away in the cold (-1...+2°C), but before spring planting they are warmed up at room temperature for two weeks.

If storage conditions are not met, the seeds dry out or subsequently shoot.

Keeping quality

This is one of the important characteristics of the product; it expresses the ability not to lose commercial quality and weight for months. The keeping quality of onions in winter is influenced, in addition to storage conditions, by the choice of variety, the agricultural technology used, and the timing of harvesting.

The most durable varieties are the sharp varieties with dense scales, but they usually do not have the highest yield due to the small size of the heads. On an industrial scale, they are stored at -2...+3°C, providing air humidity up to 70-80%, and sweet and semi-sharp ones - at 0...+1°C. It is important that the onion storage temperature and humidity remain constant: if they change, untimely germination of the vegetable and the development of diseases are possible.

Storage rules

Compliance with the following rules will help you winter onions comfortably:

• well dried after harvesting in a well-ventilated place at +25...35°C, the root crop produces a minimum of waste during storage. If it is possible to then warm it up for 10-12 hours at a temperature ten degrees higher, its shelf life will increase even more. You need to turn it over periodically;
• if weather conditions do not allow drying the vegetable outdoors, this can be done indoors by braiding it. An important condition is complete drying of the foliage to avoid the development of neck rot. Bulbs with thin, dry tops are woven using twine or another type of rope;
• Nets, bags, vegetable boxes made of wood or cardboard with a sufficient number of holes are suitable as storage containers. The main thing is the possibility of free air circulation. Wooden containers and parts are not painted to protect against mold and mildew (the smell of the paint will be absorbed into the vegetables), but are whitened with lime;
• When storing onions, dry tops are cut off, leaving a stem 3-4 cm long. The bulbs are carefully inspected so that slightly rotten ones do not become a source of infection for others;
• Medium-sized heads last the longest - 6-8 cm in diameter. Large ones do not last long; they are best consumed as food after small and spoiled ones;
• the vegetable layer should not be more than 30-50 cm;
• if root crops become damp during storage, after inspection and drying you need to transfer them to another, dry container;
• an attic in a private house, while maintaining a temperature of 0-2°C, is the best place to store vegetables. If it is difficult to maintain a low level of air humidity in a basement or cellar, natural sorbents in the form of ash or sawdust, which absorb excess moisture, will help correct the situation;
• onions stored for storage must be periodically - once every one and a half to two months - sorted and inspected, promptly removing spoiled or dried out ones.

Thus, with a little effort, you can preserve root vegetables until the appearance of spring onions, green sets and young leeks.

How to store peeled onions

Modern onion varieties of Dutch, German, English selection (not only the most popular Stuttgarter Risen, but also its heterotic hybrids Centurion and Sturon, as well as Orion from Great Britain and others) have excellent keeping quality.

However, with long-term storage of onions of any kind, spoilage of more or less of it is possible. Slightly rotten stored heads are cleaned of scales, damaged areas are removed to produce healthy pulp.

• grease the sections of the bulbs with vegetable oil or fat and place the root vegetables in plastic bags or glass or plastic containers;
• place on a layer of salt;
• place in a saucepan with water, changing it every 2-3 days;
• Wrap thoroughly in cling film and store in the vegetable compartment.

In this way, you can store peeled onions for at least a week.

Storage at home

Fully ripened, thoroughly dried onions, in a state of deep physiological dormancy, can be stored in an apartment for a long time if certain rules are followed. The temperature and humidity differ from those in storage, attics or cellars, but the principle remains the same - maintaining onions correctly will help to maintain these parameters at the same, stable level. The temperature range is +18…+22ºС, air humidity is from 50 to 70%.

Using traditional drying methods, you can tie the bulbs into braids, or, as they are called, fagots. For strength, twine is used in weaving. Subsequently, the bulbs are cut from the bundles as needed. In winter, at home, such a braid is a source of phytoncides, disinfecting the air in the house.

Whether onions can be stored in the refrigerator depends on the shelf life. Not long - up to two weeks - quite. Then, without access to air, it becomes soft and moldy. In small apartments without a storage room, the only option is to store onions on the balcony - this is possible if the temperature on the glazed loggia in winter does not fall below -6°C. It is impossible to predict how long onions will last in balcony conditions.

A short-term drop in temperature will make it more tasty and sweet, but it will quickly freeze in prolonged frosts.

Alternative storage methods

In addition to traditional ways of storing bulbs in braids or in large containers, thrifty owners come up with other options for storing valuable vegetables at home.

Freezing

Small parts of onions after inspecting them and trimming spoiled parts, as well as the remaining chopped pieces can be placed in the freezer. The technology for freezing onions for the winter has a nuance: first, the finely chopped vegetable is laid out on a board or flat plate, placed in the freezer for 15-20 minutes, then poured into a bag that is constantly in the freezer.

Subsequently, the frozen onions are not thawed, but are immediately added for thermal cooking. There are no options as to whether it is possible to freeze onions in other ways.

Drying

This method allows the vegetable to retain its properties and nutrients, reducing the volume it occupies by 10-15 times. It is suitable for owners of small-sized homes, in which it is difficult to find space for even a small supply of root vegetables.

The only drawback of the method is the onion aroma that accompanies the process. It is not suitable for people with allergies or those who simply react strongly to strong odors. For the rest, it is enough to constantly ventilate the room in which the drying takes place.

The heads are cleaned, finely chopped and placed in an electric dryer or on a baking sheet in the oven at a temperature of 40-50°C. During drying, you need to stir the pieces periodically. After 3-4 hours they can be poured into any closed containers.

Pickling

In this simple way, you can prepare both green onions and onions for the winter. Young green onions are washed, dried and cut into pieces of the desired size. Fill a sterilized jar with them, sprinkle plenty of salt every 2 cm and knead until the juice is released. The top of the mass in the jar is also covered with salt.

Covered with a plastic lid, such onions can be stored for up to 8-9 months in the refrigerator.

To pickle onions, they are peeled, washed and, if necessary, chopped. After placing it in a container, add salt, pepper, bay leaf to taste and fill it with a 10% saline solution. Place under pressure for 10 days, package in jars, cover with plastic lids and store in a cool place (refrigerator, cellar).

Conservation

Similar to the previous method, you can prepare onions for a longer shelf life by using vinegar in marinades. To prepare the filling of heads and lobes measuring about 2 cm per 1 liter of water, take:

• 1 table. a spoonful of salt;
• 2 table. spoons of sugar;
• 3 cloves;
• 2 sprigs of parsley;
• 50 ml vinegar 4% strength.

For larger cloves and bulbs 3-4 cm wide, twice as much vinegar is required. The marinade is boiled, the contents of the jars are poured and sealed with boiled metal lids. When storing onions for the winter in this way, they are stored in a cool cellar for a year or longer.

Many housewives freeze dill, parsley, cilantro, etc., but for some reason they don’t freeze green onions. It is believed that onions are difficult to freeze. This is not true, I have been preparing green onions this way for many years. And in my freezer I always have a bowl of chopped onions and another bowl of frozen onions with butter.

First, let's choose an onion. According to my observations, all varieties can be frozen (batun, slime, and chives). We take several fresh bunches of green onions, wash them thoroughly and sort them out. Our task is to cut off all the wilted tips, ugly arrows, and the white part of the green feathers.

Once the onions are done, I dry them thoroughly with paper towels. Since the onion itself is watery, and we are also going to use butter (which also contains liquid), it is better to get rid of the excess water right away. Then we will avoid unnecessary icing of the freezer.

All that remains is to chop the green onions the way you like.

Before freezing, butter should be removed from the refrigerator and left for a couple of hours at room temperature. It should become soft. But even if you're in a hurry, don't heat the oil over a fire or in a microwave. We don't want the butter to separate or completely melted. It is enough for the oil to be soft and pliable.

By the way, you can do the same not only with butter, but also with olive oil; it tolerates freezing well.

Now you need to thoroughly mix the butter with the chopped green onions. Just mix with a spoon, without whisking or trying to achieve a particularly even distribution of the onion in the oil.

Actually, the mass is ready for freezing. All that remains is to choose a method. I'll share several options.

First way. From the resulting green butter you need to form a “sausage” or “loaf”, wrap it in parchment paper or foil and put it in the freezer. As a result, you will receive your own pack of special butter. Of course, you only need to store it in the freezer. And, as needed, chop off the required amount for the dish.

This method has its advantages: firstly, the freezing process takes place very quickly (formed and put in the freezer); secondly, such a package takes up little space in the freezer and is convenient to store. But there is also a minus: when you urgently need to separate a piece, you have to chop frozen butter, and this, to put it mildly, is not very convenient and it is difficult to guess the size of the broken piece.

Second way. It is very convenient to use ice trays for portion freezing. You need to divide the butter and onions into cells, put them in the freezer, and after freezing, take out the resulting cubes and pour them into a food container or storage bag. This is a great way to easily take the amount you need to freeze. There is only one small drawback: after this method it is very difficult to wash the molds of oil and onion aroma.

Third way- my favorite way. It is very convenient to use candy boxes for freezing. Or rather, the trays themselves in which the candies are laid out. All my friends know that I need these molds, so they save them and bring them to me in unlimited quantities. First of all, it’s convenient that the molds come in different sizes: small cells, like in ice trays; and big ones, like in my photo. This simplifies the process of choosing the right amount of ready-made frozen food for preparing a dish.

In addition, these molds do not need to be washed at all, but can only be used once: frozen and thrown away.

So, put the prepared butter with green onions into the cells of the mold. Lightly level with a spoon and place in the freezer. After just a few hours, you can safely take out the molds, remove the resulting cubes/circles and transfer them to a container for storage. With such portioned freezing, they will never stick to each other. Close the container tightly and place it in the freezer. It's that simple.

The question arises: why do we need such oil with green onions? Ooooh, I know a hundred ways to use it.

The simplest one is suitable for working women, when they need to quickly and satisfyingly feed their family dinner. You simply boil the potatoes, take out a couple of frozen pieces, and throw them on top of the potatoes. Voila! Hot, aromatic potatoes with butter and sprinkled with green onions are ready.

This kind of freezing is very good for making soups or sauces.

And the baked fish, into the belly of which such butter and onion cubes were sent, turns out great.

In general, there are no limits to imagination! Cook deliciously, simply and quickly!

So, you can freeze the “extra” onions.

Only peeled, thoroughly washed onions are suitable for freezing. When peeling onions, I always place them in cold water to make them less tear-prone.

Place the chopped onions in a ziplock bag. We expel excess air from the bag and be sure to sign our workpiece. Such a note is absolutely necessary. The fact is that onions do not retain their special taste and aroma for long - about two months. It, of course, can be stored for up to six months, but the onion begins to change its structure and lose its specific smell. Therefore, a sticker indicating the freezing date is an extremely necessary thing.

The remaining onion can be chopped in the usual way - into small cubes. You can use the freezer bag again, or you can pour the chopped onion into a food container.

Make sure that the container is suitable for freezing. To check whether food can be frozen in this container, you need to look for a snowflake icon on it - this will mean that the food container can withstand low temperatures.

So, put the onions in a dry and clean container, label them frozen and put them in the freezer.

Thus, in literally 10 minutes we saved the currently unnecessary peeled onions and made preparations for future dishes. When you need to whip up some scrambled eggs with vegetables, all you need to do is take out the frozen onions in half rings. And when frozen, send it to the frying pan. When frying, you need to make sure that all excess liquid evaporates.

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 - 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 green color or have yellow tips (it is preferable to cut the onion 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, blanching the greens (pour boiled water over the onion and boil for 2-3 minutes, after which the water must 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 is a great opportunity to prepare vitamin-rich greens for future use if you managed to grow a large harvest of onions at your dacha in the summer. Don’t throw away a useful product that can be used in full 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 retain all the beneficial properties of fresh ones.

Advantages of dried onions over frozen:

• There are no germs in dried onion feathers. By adding spicy hot seasoning to soup or gravy, you provide reliable protection for your household 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
• Place a layer of gauze on a large sieve or wooden board and place the greens evenly and in a thin layer. 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-made 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. Chop the onion, dried on a paper towel. 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. A significant disadvantage of pickled onions is that they cannot be stored for a long time (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, to season your favorite salad or other dish, you only need to open the jar.

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 oil into 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 welcome 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 sunflower oil on top. 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, pepper mixture
• 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?

Summer pleases with an abundance of fresh herbs, which are rich in nutrients and give dishes a special taste. Housewives often wonder whether it is possible to freeze green onions for the winter in the refrigerator in order to preserve their benefits and taste. This is not only possible, but also necessary to add a special touch of freshness and exquisite aroma to winter dishes. However, to preserve onions, it is important to follow some guidelines for freezing them. All useful tips and little tricks are presented in our article.

Preparing onions for freezing

For freezing, select only fresh onions. To determine freshness, pay attention to the condition of the feathers. They should be bright green, juicy, without damage or yellowness. The advantage will be the high juice content, which will allow you to fully preserve all the taste of the product.

Good before harvesting peel the onion and remove dried ends. Make sure the feathers are not damaged no rot or unpleasant smell. Wash the greens thoroughly, rinsing them several times in cool water. Pat the onion dry with a paper towel. Important as much as possible remove excess moisture– this will prevent ice from forming, the greens sticking together and forming a solid lump.

Best used for freezing chopped onion feathers. This preparation option is simpler and more economical. It also makes it easier to use onions while cooking. However, if desired, you can also prepare whole feathers.

In addition to the green part of the onion, you can also use the white onion for freezing. This will make the taste of the preparation richer and the prepared dish more delicious.

How to freeze green onions for the winter in the freezer

There are several ways to freeze green onions for the winter. Each housewife chooses the most convenient and suitable for herself.

Most common recipe:

1. Cut clean and dried feathers into small pieces with a knife.
2. Prepare plastic bags. You can use classic or special ones for freezing, which are equipped with a clasp.
3. Place the onions in bags, squeeze out as much air as possible and shape them flat. This will save space in the freezer.
4. Place the greens in the freezer and leave until needed. The shelf life of frozen onions is 6 months..

Another way to freeze onions: fold the prepared greens into ice freezing molds. The onion should occupy no more than a third of the volume, the rest should be filled with water. Place the container in the freezer and leave until completely frozen. Transfer the frozen cubes to a bag and place them back in the freezer.

This method of preparation is very convenient. To give the first dish a special taste and aroma, add one cube to the pan 5 minutes before the end of cooking.

Helps keep onions fresh blanching– short heat treatment process. Wash and chop the greens, place them in a colander and place them in boiling water for two minutes. Then place the container in cold water for 1-2 minutes. After the allotted time, let the excess liquid drain. Place the onions in bags or containers with a tight-fitting lid and freeze.

It will help to give the dish not only freshness, but also a special taste. fried onion. Sort and wash the greens. Chop the feathers and fry in a frying pan with a little oil. Heat treatment time – 5 minutes. After cooking, cool the onions and place them in small containers or plastic bags. Place the preparations in the freezer. If necessary, add frozen onions at the end of cooking.

You can also use disposable cups or small plastic bottles for freezing. These options are convenient if you have enough free space in the freezer.

When freezing onions, be sure to tightly close the container, tie the bag, or wrap disposable cups with cling film. This will prevent the spread of a specific odor throughout the freezer.

The shelf life of greens depends on temperature. On average, the product retains its quality well at sub-zero temperatures for six months. At temperatures above +5 ℃, the shelf life should not exceed 3 months.

The tips presented will help you freeze onions correctly and preserve their best qualities. Adding even a small amount of greens to soup, borscht, sauce or marinade will give the dish a special taste, freshness and smell of summer.

Video

There are several ways to freeze onions. Watch the video to learn more about the process of creating blanks:

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