19 Best Recipes for Preserving Green Onions at Home for the Winter

Green onions contain a huge amount of beneficial minerals, nutrients, and vitamins. And in winter, there's always a shortage of fresh vegetables and herbs. Most home cooks are concerned about how to properly preserve fresh green or bulb onions for the winter. Below are the most unusual ways to preserve this healthy and tasty vegetable for the winter.

How to choose and prepare onions

For the preparations you will need fresh vegetables, either freshly picked from the garden or purchased at the market:

1. The collected crop is sorted, removing damaged, broken and yellowed feathers.
2. The greens are thoroughly washed under running water.
3. Clean feathers are laid out on napkins or towels until completely dry.

Tip! When preparing greens, pay special attention to the inner cavities of the feathers, as they may harbor unpleasant surprises in the form of pests and insects.

The best recipes for preserving onions for the winter

Experienced housewives believe that a variety of delicious and healthy winter preserves can be made at home from onion feathers or bulbs.

Onion caviar

Preserving onion caviar, ingredients:

1. Fresh onions, 1 kilogram in quantity.
2. Tomatoes – 0.4 kilograms.
3. Vegetable oil for frying – 50 grams.
4. Herbs, salt and spices to taste.

The mushrooms are peeled and divided into two equal portions, each weighing 500 grams. The first portion is sautéed in vegetable oil until translucent. The remaining mushrooms are immersed in boiling water for several minutes.

Next, both parts of the cooked vegetable, along with the tomatoes, are chopped. The resulting mixture is placed in a deep container and simmered over low heat for 25-30 minutes, adding spices, herbs, and salt. The finished caviar is placed in containers and sterilized, after which it is rolled up or sealed with lids.

Salting onions

For pickling you will need:

• 1000 grams of small vegetables;
• 100 grams of coarse salt;
• drinking water in the amount of 1 liter;
• spices to taste.

The peeled bulbs are placed in a deep container and filled with the prepared brine. The pickles are covered with a lid and weighted down. After a week, the pickled vegetables are placed in jars, sterilized, and sealed.

Making onion sauce

To prepare the onion sauce you will need:

1. Fresh carrots, 0.4 kilograms.
2. Onion heads, in the amount of 0.2 kilograms.
3. Table vinegar – 80 grams.
4. Salt and sugar to taste.
5. Vegetable oil in the amount of 120 grams.
6. Tomato paste – 1000 grams.
7. Garlic, herbs and spices of choice.

Cut the peeled carrots into small cubes or strips and fry for 5-7 minutes. Then add the sliced ​​onion rings. Once the onion turns golden brown, pour in tomato paste diluted in a glass of water and seasoned with salt, spices, and sugar.

The mixture is boiled for 8-10 minutes, placed into containers and sterilized.

Marinate in jars

For pickling, it is best to choose small heads.

Ingredients:

1. Vegetable heads – 2.5 kilograms.
2. Table vinegar in the amount of 125 grams.
3. Salt and sugar, 2 tablespoons each.
4. Greens, spices of your choice.

Before placing the onions in containers, they are scalded with boiling water. The subsequent canning process is the same as for other vegetables.

Salt the green onion feathers

To decorate dishes with fresh herbs in winter, green leaves can be pickled.

To prepare the salad, take equal amounts of greens and salt. Cut the greens into 1-centimeter-wide slices and mix with half the salt. Next, layer the chopped vegetables in prepared containers.

Each layer is generously sprinkled with the remaining salt. The top layer must be made of salt. The jars are sealed and refrigerated.

With beets

To prepare the dish, you'll need 1,000 grams of beets, 0.3 kilograms of carrots, and the same amount of onions. Fry the vegetables in vegetable oil, add salt, sugar, vinegar, and spices, boil for 5-7 minutes, and seal in prepared containers.

In tomato

To make onion heads in tomato sauce you will need: half a glass of tomato juice, 50 grams of vegetable oil, salt, sugar, spices to taste.

The onions are cut into rings, mixed with parsley, and poured with the prepared marinade. The filled jars are sterilized and sealed.

An unusual preparation with cucumber

For pickling, select small cucumbers. Cut gherkins into slices and green leeks into small rings. Mix the chopped ingredients with salt, vinegar, spices, and sugar and let sit for 1.5–2 hours. After this time, boil the mixture for 3–5 minutes and then pour into jars.

In Polish

A kilogram of small onions is peeled and dipped in boiling water for 2-3 minutes. Next, the ingredients are placed in jars with spices and herbs, and a standard marinade of vinegar, salt, and sugar is poured over them. After cooling, the marinade is poured into a saucepan and brought back to a boil. The mixture is then poured into jars with the vegetables and sealed.

Tip! To ensure beautiful, translucent onion heads, place them in very cold water for 3-4 minutes after scalding.

Onion marmalade

For gourmets, this onion marmalade recipe is perfect. Sweet white onions are perfect for this delicacy.

The ingredients are cut into thin rings and fried in vegetable oil. While the onions are frying, a pan with 500 milliliters of semi-sweet white wine is placed on the stove. Bring the liquid to a boil and ignite the top.

After the flames die down, add the onion, a cup of sugar, 30 grams of salt, spices, and herbs to taste to the wine. Cook the mixture until thick, then remove the herbs, and place the mixture in jars and seal.

Option without sterilization

Chopped onion feathers are mixed with an equal amount of salt and placed in jars.

We ferment onions

Mix 1 kilogram of finely chopped feathers with 2 tablespoons of salt and place in a warm place for 14 days. The finished product is placed in jars and stored.

Canned onions for the winter

To preserve onions for long-term storage, you will need small vegetables, salt, vinegar, sugar, and spices.

Place the peeled vegetables in jars, cover with hot water, and let stand for 2-3 minutes. Then drain the water and bring to a boil again. Next, add spices, vinegar, salt, and sugar to the marinade. Pour the prepared marinade over the vegetables and seal.

Pickled onion half rings

Onion heads, preserved in rings and half-rings, are perfect for kebabs, salads, and first and second courses. The preparation method is the same as the previous recipe.

How to properly dry green onions for the winter?

Green feathers are dried at room temperature, in a microwave, or in an oven. To do this, cut the feathers into rings and lay them out on a flat surface.

Salad with canned onions

To prepare the preserves, you'll need onions, tomatoes, and carrots. Wash and chop all ingredients; for larger salads, you can cut them into strips or chunks. Add vegetable oil and the necessary spices to the mixture, simmer for 20-30 minutes, and then place into jars.

Preserving onions in berry juice

This method can be used to preserve both whole and sliced ​​cauliflower. Instead of marinade, berry or fruit juice is used, to which all the necessary ingredients are added.

Preserving green onions in their own juice

Even a novice cook can preserve greens in their own juice for the winter. To do this, cut the greens into rings and season with salt. For every 1 kilogram of greens, you'll need 100 grams of salt. Place the mixture in jars, seal, and store in the refrigerator.

Leeks for the winter

Many home cooks love the taste of leeks. Therefore, they are often frozen, dried, canned, salted, and pickled for the winter.

Storage conditions and duration

To preserve the blanks, adhere to the following rules:

1. Frozen vegetables can be stored in freezers for up to 12 months.
2. Non-sterilized products are stored only in the refrigerator for no more than six months.
3. Sterilized jars with preparations, if the conditions are met, can be stored for up to 2 years.

Pickles prepared for the winter are stored for no more than 4-6 months in a cool, well-ventilated area.