11 Best Step-by-Step Recipes for Pickling Onion Shoots for Winter and Storage Conditions

Not every homemaker has recipes for winter onion stems. Gardeners typically break off the stems and throw them away. This is a shame, as they can be used for preserves. They are spicy, aromatic, and help add variety to your diet. They are rich in vitamins and low in calories.

What are the benefits of onion shoots?

They're rich in vitamins and microelements, so they boost immunity. They also contain fiber and organic acids, which improve gastric acid production, intestinal function, and appetite.

Plumeria preparations are beneficial and harmless to healthy individuals. However, they are contraindicated for those with stomach problems (gastritis, ulcers), kidney problems, liver problems, or pancreatic problems. The spicy seasoning, which contains essential oils, can trigger an exacerbation of these conditions.

Young buds contain more nutrients. They are especially rich in calcium and iodine. They are considered young until the flower stalk blooms.

Old stems become tough and tasteless.

Preparing the main ingredient

The stalks are carefully broken off by hand. The inflorescences are plucked and discarded, and the stems are placed in a basin and covered with cold water. After about 10 minutes, they are removed, the dirty water is drained, and fresh water is added. The stems are soaked for another 10 minutes, then rinsed under the tap and laid out on paper towels folded in two or three layers.

The dried horns are weighed, chopped, or ground in a blender or meat grinder. The processing method is specified in the recipe. The rings can be long or small. The sooner the stem is broken off, the larger the head will grow, so don't delay preparing the horns.

Onion shoots for winter: the best recipes

All the recipes are wonderful because they're so simple. They require a standard set of spices, tools, utensils, and minimal time.

The classic method of cooking in oil

Green onions won't work; you need the scapes. They have thick, fleshy walls, which is essential for this recipe.

Raw materials	Volume (l)	Spices for dressing	Quantity
Crushed arrows	0.5	Salt	1 tbsp.
		Sunflower oil	1 tbsp.

The peas are first soaked in cold water, then rinsed, and cut into pieces. The pieces are cut into random pieces to make them easy to grind in a meat grinder. The ground mixture is seasoned with salt and oil, transferred to a jar, and stored in the refrigerator.

With dill

The seasoning is spicy because it contains ground pepper. The greens are thoroughly washed, chopped, and blended. Spices are added. The mixture is packaged in small jars.

Raw materials	Consumption	Spices for dressing	Quantity
Arrows	500 g	Salt	1 tbsp.
Dill greens	100 g	Ground pepper	⅓ tsp

Marinating arrows for the winter

If there are few greens in the garden, then use green onions and other greens growing in the garden. The flavor of the preparation will be enhanced by the addition of young parsley and dill. Place the cut stems in a bowl and cover with cold water. After about 20 minutes, drain the herbs on a wire rack. Once the water has drained, chop them.

Pickling begins with the marinade. Add the spices to boiling water, add vinegar, and add the herbs. After 10 minutes, remove the pot from the heat, transfer the pickled shoots to a jar, pour in the brine, and seal.

Raw materials	Weight (g)	Water (l)	Spices for marinade	Quantity
Arrows	500	0.5	Vinegar	40 ml
Feather			Sugar	¼ cup
Parsley			Salt	60 g
Dill			Peppercorns	3 pcs.

Assorted tomatoes

This preparation of scapes and tomatoes is made without vinegar, so it doesn't have a long shelf life. The washed scapes are cut into long pieces (6 cm). The tomatoes are scalded with boiling water, peeled, and cut into random pieces.

Simmer the onions in oil for 5 minutes, then add the tomatoes, water, and salt to taste. After 20 minutes, add the chopped garlic. After 3 minutes, remove the saucepan from the heat. Transfer the mixture to a jar.

Raw materials	Consumption	Spices for dressing	Quantity	Other ingredients	Quantity
Arrows	200 g	Salt	To taste	Water	100 g
Tomatoes	2 pcs.	Garlic	2 cloves	Vegetable oil	25 ml

Drying

When dried, the beneficial properties and all micro- and macroelements are preserved. The arrowheads are dried in a dehydrator, an oven, or naturally. The table below will guide you through the process. It specifies the processing time and temperature. The feathers are pre-washed, dried, and cut into 5 mm pieces.

Way	Description
Oven	t = 40-50 °C
	Time 2-3 hours
Dryer	t = 70 °C
	Time: 30 minutes
In the shadows	Spread in a thin layer, cover with gauze, dry in a draft until completely dry.

Dry pipes are stored in two ways:

• pour into a jar for storage;
• grind in a coffee grinder, pour the powder into a paper bag.

Freeze the green arrows

This method is used to freeze green onions and chives. Use silicone molds and olive oil. Chop the greens, place them in a bowl, drizzle with oil, and toss. Let them sit, then transfer them to the molds. Place them in the freezer. Once frozen, remove the cubes, transfer them to a freezer bag, and return them to the freezer for storage.

We salt it

The easiest way to prepare onion shoots for the winter is to use 250 g of pickling salt and 2-3 tablespoons of sunflower oil per 1 kg of onion shoots. Cut the shoots into 0.5-1 cm pieces and place them in a bowl.

• sprinkle with salt;
• stir several times to ensure the salt is evenly distributed throughout the entire volume;
• put into jars;
• Before closing the lid, pour 1-2 tablespoons of vegetable oil into the jar.

Preparing a flavorful dressing

Onion shoots are mixed with garlic shoots to create a very flavorful appetizer. The ingredients are first sorted, then washed, and dried. First, they are chopped with a knife, then in a blender. Spices are added and mixed. The dressing is placed in sterile jars and refrigerated.

Raw materials	Consumption	Spices for dressing	Quantity
Onion arrows	500 g	Salt	1 tbsp.
		Ground pepper	1 tsp
Garlic arrows	500 g	Ground coriander	1 tsp
		Vegetable oil	50 ml

The ratio of garlic and onion shoots can be changed, the main thing is that the weight is 1 kg.

Traditional pasta

To make the paste, you'll need a deep frying pan. Pour sunflower oil into it, then add blended herbs, garlic, and seasonings. Stir the ingredients, simmer for 5 minutes, and then transfer to a sterile container.

Raw materials	Consumption
Pipes	500 g
Dill	Bundle
Parsley	Bundle
Basil	Bundle
Garlic	3 cloves
Black pepper	To taste
Coriander
Paprika

If you don’t have basil or parsley, no problem, you can get by with just dill, just put two bunches instead of one.

Aromatic preparation with wild garlic

Wild garlic harvesting time coincides with the onion season. Therefore, finding the necessary ingredients is easy. This aromatic seasoning is always a welcome addition in winter. It's packed with vitamins and helps fight colds.

Raw materials	Consumption	Water	Spices for brine	Quantity
Arrows	500 g	500 ml	Vinegar 9%	50 ml
Wild garlic	250 g		Sugar	3 tbsp.
			Salt	3 tbsp.

Arrows in the bank

Another vinegar recipe for winter, this one involves sterilization. Place diced onions in a jar, cover with brine, sterilize for 25 minutes, and then seal. Onions prepared this way will keep for a long time at room temperature.

Raw materials	Consumption	Water	Spices for brine	Quantity
Arrows	How much will fit in the jar?	1 l	Vinegar 9%	250 ml
			Sugar	50 g
			Salt	1 tbsp.

How to properly store blanks?

The shelf life depends on the processing method and the presence (absence) of preservatives. Preserves containing vinegar have a shelf life of at least a year. Heat-treated seasonings have a similar shelf life. All other products should be consumed within six months. Onion blanks put in the refrigerator or lowered into the cellar.

Serving rules

Onion paste with salt and vegetable oil is served with first and second courses. It's spread on rye, rye-wheat, and whole wheat bread. Other preparations are used as a base for sauces and added to marinades for beef, pork, and lamb. They are used in first and second courses, served with mushrooms and boiled potatoes. This green, aromatic paste is mixed with soft butter and used in sandwiches.