How to freeze green onions for the winter. Is it possible to freeze green onions and how - various methods and reviews

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

Preparing onions for freezing

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

Good before harvesting peel the bulb and remove the dried tips. Make sure the feathers are not damaged, no rot and bad smell. Wash the greens thoroughly by rinsing them several times in cool water. Pat the onion dry with paper towels. Important as much as possible remove excess moisture- this will prevent the appearance of ice, sticking of greenery and the formation of a solid lump.

For freezing it is better to use chopped onion feathers. This harvesting option is simpler and more economical. In addition, it is easier to use the onion during cooking. However, if desired, you can 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 workpiece more intense, and the cooked 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 hostess chooses the most convenient and suitable for herself.

Most common recipe:

Cut the clean and dried feathers into small pieces with a knife.
Prepare plastic bags. You can use classic or special for freezing, which are equipped with a fastener.
Put the onions in bags, squeeze out the air as much as possible and flatten them. This will save space in the freezer.
Put 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 in molds for freezing ice. Onions should occupy no more than a third of the volume, the rest must be filled with water. Send the container to the freezer and leave until completely frozen. Transfer the frozen cubes to the bag and put 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- a short heat treatment process. Rinse and chop the herbs, put them in a colander and dip them in boiling water for two minutes. Then place the container in cold water for 1-2 minutes. After the allotted time, let it drain excess fluid. 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. Grind the feathers and fry in a pan with a little oil. Heat treatment time - 5 minutes. After cooking, let the onion cool and place in small containers or plastic bags. Send the blanks to the freezer. If necessary, add frozen onions at the end of cooking.

You can also use disposable cups or small plastic bottles for freezing. Such options are convenient if there is enough free space in the freezer.

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

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

These tips will help you properly freeze onions and save them. 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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Do you know that:

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Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes die (and potatoes too), no matter what is said in the description of the varieties (“late blight-resistant varieties” is just a marketing ploy).

Information about the methods of harvesting green onions for the winter.

Green onions in our daily menu appear 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?

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

arrange an onion greenhouse in a city apartment
choose an acceptable method for harvesting green onions for the winter

For freezing, you need to choose juicy fresh herbs.

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

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

Did you choose the second way? Getting Started 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 with yellow tips (it is preferable to cut the onion before it shoots arrows)
root cutting
laying the onion on paper towels to drain the water
chopped onion feathers (if you prefer pre-chopped frozen product) and white onion roots (they can be frozen in separate containers)
if desired - blanching greens (pour the onion with boiled water and boil for 2-3 minutes, after which the water must be drained, the onion should be left for a while to cool)
compact packaging of greens in small bags or plastic containers (to use up a thawed bag in one meal)
maximum squeezing air out of the bags, signing them and placing them in the freezer

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

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

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

Drying onions is a great opportunity to prepare vitamin greens for the future if you managed to grow a large crop of onions in the summer in the country. Do not throw away useful product, which can be used in full all year round!

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

natural air drying
in the oven
in air grill

Dried onions retain more useful trace elements than a frozen product. In addition, during the preparation of various dishes, dried onions reveal their taste better, while maintaining its inherent sharpness and spicy "acidity".

A dry mixture of onions is part of freeze-dried soups, seasonings, and is one of the ingredients in gravy.

Dried onions keep everything beneficial features fresh

Advantages of dried onions over frozen:

There are no microbes in dried onion feathers. By adding spicy spicy seasoning to soup or gravy, you provide reliable protection for households from disease-causing 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 in vain that ancient sailors stocked up on dried green onion before the long road that saved them from scurvy)

The first way to dry vitamin onion greens is in the air

If you have time, and in your country house there is a place in the shade and even with a draft, then the outdoor drying method is perfect for you. Decided to dry not in the country, but in a city apartment? Then lay out the onions for drying on the loggia

Drying process

Rinse the onion feathers under running water. Cut off the yellowed tips, remove the withered greens and coarsened parts of the feathers
Chop prepared onion feathers into pieces of 2-5 cm
Lay a layer of gauze on a large sieve or wooden board and lay the greens evenly and in a thin layer. Top with white paper
Periodically shake the surface on which the greens are dried and mix its contents. Dry greens 5-7 days
Ready dry greens 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 grill

According to the hostesses who have been using the air grill for cooking for a long time, it is also convenient to dry onion feathers in it.

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

The third way is drying onion feathers in the oven

Everything is very simple here! Spread the prepared onion greens 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, onion feathers should be selected fresh and juicy. Yellow feathers are not suitable for pickling
Trim the ends
Before pickling a sharp onion, it must be doused with boiling water, eliminating excessive bitterness. You can also put 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 dried onion on a paper towel. Prepare a brine from 120 g of salt and a liter of water. Pour the chopped onion with brine and leave for 2 days. Drain the brine
Prepare the dill: blanch 200 g of dill in boiling water for a few minutes. Mix the onion with dill and prepare the 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 onion greens with dill in them. Pour the onion with hot marinade and sterilize for 10 minutes. Then everything is as usual: roll up the lids and under the covers!

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

Recipe for pickled onions with wild garlic

Onion feathers and wild garlic you need to finely chop and pour the pre-prepared marinade (sweet and sour or cooked to taste)
After boiling a little greens, it must be decomposed into jars and placed in the refrigerator for storage.

Pickled onions are a great addition to meat or stews from meat and vegetables. A significant disadvantage of 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, vegetable stew for a side dish or soup.

Green Onion Ingredients:

1 kg green onions
200 g salt

Cooking method:

After preparation (washing the onion greens, removing the tips and drying on a paper towel), chop the greens and mix with salt
Pack tightly into jars and tamp until juice is released. 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 a jar to dress your favorite salad or other dish.

Ingredients for green onions in vegetable oil:

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

Cooking method:

Prepare the floor liter cans: wash with soda, pour over 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, put on a dry towel
Chop the onion. Pour 1/3 teaspoon of salt into each jar. The second layer after the salt will be an onion layer 1.5 - 2 cm thick. And again, pour 1/3 tsp. salt
Periodically tamp the onion with a pusher until the juice begins to stand out. So fill the jar up to your shoulders
For filling, you need 4 tbsp. l. vegetable oil and 1 tablespoon (9%) vinegar. Pour all the ingredients into a container and put on a small fire.
Hold on the stove until the contents begin to boil, and add the vinegar. Stir and remove from stove. Pour oil into jars and immediately roll up the lids.

Green onion pasta for the winter

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

Green Onion Paste Ingredients:

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

Cooking method

Washed onion greens (you can add other greens for a richer taste), grind with a blender or meat grinder to a paste-like state. Transfer the resulting mass to jars
Pour sunflower oil on top. Shake the jar well uniform distribution oils. Add more oil (its layer should be about a finger thick)
Close the jar with a lid and put the paste in the refrigerator. The shelf life of such a paste is several months.

How to use the paste? Add fragrant green pasta to your favorite dishes, sauces.

Harvesting green onions for the winter

We take a fresh, not sluggish onion with medium-sized arrows, wash and remove the tips. If there is a rough skin at the lower end, then we cut it off too
Having immersed the greens in a colander, it is blanched in boiling salted water (250 g of salt per liter of water) at maximum heat. After 3 minutes, remove the onion arrows from the water and cool under running cold water.
After the water has drained, we put the onions in jars of a small volume, for example, a liter. Add spices to taste: bay leaf, a mixture of peppers
We lower the cans filled up to the shoulders into a large pot of water (water temperature - 85 degrees). Pasteurize for 15-20 minutes, roll up the lids and lay upside down under a warm blanket

Video: how to save onion greens for the winter?

Green onions are very helpful. Vitamin and minerals it contains much more than onion. The dishes decorated with herbs look aesthetically pleasing and acquire a rich taste. In summer, onion greens are abundant on our tables; in order to add it to your favorite dishes in winter, it is recommended to freeze the product.

Useful material

How to freeze green onions for the winter at home is described below. First, a few words about its benefits. Perhaps the green onion feather is the first available greens and the leader in the content of phytoncides. These beneficial substances actively fight against various pathogenic bacteria. And they are able to kill even a stick of tuberculosis and diphtheria.

Green onions contain a huge amount of useful trace elements. This is potassium, which is so necessary for our cardiovascular system, phosphorus is needed for strong tooth enamel, iron, zinc. The lack of nutrients adversely affects the reproductive system of women and men.

How to freeze green onions for the winter - preparation, packaging, freezing

Preparing Green Onions for Freezing

The onion feather for freezing is chosen in a bright green color, without yellow tips, preferably until the arrows appear. The onion greens are washed well, the roots are cut off and the water is allowed to drain, laid on paper towels. When the pen dries, you can start cutting.

Packaging

Plastic containers and bags are suitable for packaging. Sliced green onions are portioned in bags and containers. It is advisable to squeeze all the air out of the bags.
It is not recommended to pack onions in large containers. It is necessary to put a bunch of greens in one bag, which you can use up at a time.

Freezing in the freezer

Freezing onion greens is done dry or using blanching. The dry way to freeze the product is simple. Prepared containers with feathers and filled bags are tightly closed and placed in the freezer. The shelf life of the finished frozen onion depends on the temperature at which it was frozen.
If the temperature did not exceed -8 degrees, the onion is stored for no more than three months. Freezing at a lower temperature allows onions to be stored for six months.

Blanching is a short-term heat treatment. Chopped green onions are poured into a saucepan and poured with boiling water. Leave for 2-3 minutes. Then the water is drained, and the onion is laid out in containers. After it has cooled down, the containers and bags with the product are placed in the freezer.
Freezing is a simple way to preserve the product. Compared to other methods, onion freezing takes little time and allows you to save vitamins and minerals in the product.

Green onions can rightfully be called a dietary product because 100 grams of greens contain only 20-30 kilocalories. Cooked sandwiches, soups, meats, vegetables, salads go great with green feather.

Now you know how to freeze green onions for the winter and you can do it at any time. Well, a pair of onions.

Prepare the products. The freshest green onions with young feathers are great for freezing (it is better to take onions that have not dried out the tips of the feathers). Peel the onion, rinse thoroughly under running water, remove the flaccid parts (if any). Place in a colander to drain the water.

Separate the green feathers from the white bulbs.

The white and green part of the onion must be cut separately (the frozen white part of the onion is convenient to use, for example, for frying, and the green part can be added during the preparation of various dishes). Cut the white part of the onion about 1 cm wide, that is, cut it the way you cut an onion into okroshka or into a salad.

Separately chop the green onions.

In a portion of plastic containers or freezer bags, being careful not to stuff too much, fold the chopped green feathers, and fill the remaining containers or freezer bags with the chopped white part of the onion. Close tightly and send to the freezer.

You can also freeze green onion feathers in foil. To do this, rinse the green feathers, remove, if any, flaccid parts, let the onion dry. Place the green onions on the foil.

Frozen green onions keep in the freezer for about 6 months. Perfect for cooking omelettes, various casseroles, sauces, first courses, savory pastries. Frozen white onions can, for example, be fried and added to various dishes. It is not necessary to defrost onions before cooking. Great preparation for the winter, try it!

Hello dear readers! Do you love green onions? Do you want to prepare it, and eat as much as you like until the next season, adding it fresh to salads, soups and other dishes?

Then you should freeze it. So, is it possible to freeze green onions for the winter, and how to do it easily and simply right at home.

Why is it better to freeze?

In fact, the benefits are significant:

When frozen, almost 100% of vitamins are preserved - no other type of preparation can boast of similar indicators. Why almost? It's just that there is such a capricious, but very important vitamin - C. So it is destroyed not only at high temperatures, but also upon contact with air, metal, light. Therefore, even if you act very quickly, the onion will still lose a small amount of this vitamin.
The color, texture, taste and aroma are preserved. Have you seen onions in canned vegetables? Nothing to do with fresh, right? And frozen - almost the same as from the garden.
It's fast. Everyone will find time to cut and put in the freezer. Do you want to be healthy and energetic even during the cold season? Then excuses about lack of time are cancelled.

How to choose onions for freezing?

Onions should be bright, juicy, without damage. The lighter the color of the onion, the less vitamins it contains.

By the way, the white part of the onion is the most saturated with vitamins. To be precise, the white part plus 10 centimeters above it. Towards the top of the pen, the amount of nutrients decreases.

Freshness is also very important. After 3 days, the plucked onion loses up to half of the vitamins.

Shall we wash?

Yes, it's a must. It is good to wash the greens under the shower - with cold water.

You can also wash in a container such as a large basin, but then you need to change the water several times (at least 3).

Mandatory drying

After washing, let the feather flow well in a colander or on another surface with holes.

When the drops of water are no longer visible, place on a towel or napkin. The fabric should be soft, with good absorbency. We keep it for an hour and a half.

Spread the onion not in a bunch, but if possible in one layer - otherwise it will dry for a long time.

We cut for the workpiece

We cut dry feathers finely - as you usually cut into salads.

This cut is perfect for any dish. In winter, it will decorate a salad with cabbage (including sauerkraut - it will turn out to be just exclusive!), And soup, and even help make a healthy vegetable smoothie. Here, for example, are recipes - in each of them, onions will be very useful.

Important! After cutting, dry again on a napkin (of course, dry) for about an hour and a half.

Cool down

An interesting point that many people miss. Like, cut it, put it in the cold in a bag, and forgot. However, the bow needs a transitional stage.

We shift it on a tray and in the freezer - for another 3-4 hours.

Pre-cooling is necessary because onions processed in this way are stored longer and retain all their vitamin richness. It also turns out crumbly - you do not have to pick off the stuck onion to add it to the salad.

Freezing for storage

Yes, this moment has come 🙂 We take out the tray and pour the onion into a bag or other storage container.

But the package is the most convenient - it takes any form, and as it is released, it takes up less and less space.

How much to store?

If you did not miss the first stage of freezing, then up to 9 months. We can say until the next harvest!

Well, if they sent it to freeze immediately after cutting, then no more than six months. So don't be lazy. After all, if you tried to preserve it in a different way, you would spend much more time.

Step-by-step instructions for freezing green onions

It will not replace reading the article, but it will help you navigate faster when you freeze it more than once.

So here is the recipe point by point:

We chose bright and fresh onions.
Washed in cold water.
Let the water drain.
Dried on a towel for 1.5 hours.
Finely chopped.
Again dried for 1.5 hours.
Placed in the freezer for 4 hours.
Transferred to a package.

It's simple, gentlemen. Freeze, eat and enjoy - you will have okroshka in winter, and an unusual New Year's salad with a fresh onion. Who would refuse? And in order not to spoil the benefits of such a salad with mayonnaise, read - there are options for losing weight, and for fasting, and for vegetarians. In a word, for everyone.

By the way, freezing is rightfully considered the best of all canning methods. Good luck with your preparations and enjoy your winter appetite 🙂

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Reduce portions by a third - that's what will help to build! Short and to the point :)

Put supplements or stop? When this question arises, it is definitely time to stop eating. This body gives you a signal about imminent saturation, otherwise you would have no doubt.

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No matter how tasty the food is, you will eat it many more times. This is not the last meal of your life! Remind yourself of this when you feel like you can't stop and are convulsively swallowing piece after piece.