Many housewives try to keep fresh and fragrant summer greens for the winter, using various methods for this. One of the methods for long-term storage of green onion is its salting in glass jars. Thus obtained preform not only contains the maximum amount of vitamin C and other useful substances, but also retains the taste of the main ingredient unchanged. This article lists the main recommendations for the selection and preparation of greens for pickling, provides detailed step-by-step recipes for various options for this workpiece, and describes the basic rules for its storage.
Selection and preparation of ingredients
The taste of the resulting dish directly depends on the quality and freshness of the selected ingredients. For salting greens for the winter, you need to use only young and succulent plant stems that were picked from the garden immediately before cooking. All greens should be thoroughly washed with water and sorted out, removing all yellowed and damaged leaves, as well as too thick and coarse stems.
Recipes for preparing salty green onions
Even an inexperienced chef will be able to pickle green onions for the winter - this method of processing the stems is quite simple, takes a minimum of time and does not require special knowledge. There are several salting recipes in which not only the main ingredient can be used, but also the young stems of other plants.
Important! The laying of green onions and other ingredients is carried out in glass jars, which were previously washed with soda and warmed in the oven for 10-15 minutes.
The resulting preparation will be useful in the future as an aromatic and vitamin supplement for soup, various vegetable salads, as well as meat and fish dishes. The most common step-by-step recipes for salting greens are presented later in the article.
Salty green onions
1 can of 0.5 l20 minutes
Energy value per 100 g:
- Rinse plant stems under running water. Dry the greens with a waffle towel so that no drops of moisture remain on the plants.
- Cut the main ingredient into small rings of 2-3 cm in size, shift them into a wide bowl.
- Add salt to the chopped stems. Mix well the resulting mass.
- Put the mixture of chopped feathers and salt in a sterilized jar, ramming the mass tightly with a wooden pestle or spoon.
- When the container is full, pour a thin layer of salt on top. Close the jar with a lid.
Important! Salted green onions in cans can be used only after 2-3 weeks, when the pieces are well saturated with salt and let the juice go.
Green onion with salt and vegetable oil
2 cans of 0.5 l25 minutes
vegetable oil
3 tbsp. l
Energy value per 100 g:
- Rinse the plant stems thoroughly. Pat them lightly with a paper towel to remove any remaining drops of water.
- Cut the white base and onion leaves into small pieces, put them in a deep bowl.
- Add salt to the main ingredient. Stir the mass so that the salt crystals are completely dissolved in it. If necessary, you can slightly knead the greens with a wooden pestle.
- Put the resulting mixture of greens and salt in sterilized jars so that there are no voids inside the container.
- Pour the surface of the mass in each jar with vegetable oil. Seal containers with lids.
Video recipe
Green onion with dill
1 can of 0.5 l25 minutes
Energy value per 100 g:
- Rinse the greens thoroughly and pat dry a little with a napkin. Prepare a sterilized jar.
- Chop the onion into small rings. Grind dill thoroughly with a knife.
- At the bottom of the jar lay out part of the dill. Tamp it tightly and sprinkle with a thin layer of salt.
- Top with a portion of chopped stalks of green onions and sprinkle them with a layer of salt.
- In this way, fill the entire jar, forming alternating layers of greenery about 3 cm thick. Between all layers and on the surface of the mass in the jar there should be salt.
- Close the container with a metal or plastic lid, and then put it in storage.
Video recipe
Did you know? Fresh onion juice has an analgesic effect when bitten by bees and wasps - to reduce pain and swelling, just rub it into the skin around the wound left by the sting of the insect.
Chives with other herbs
4 cans of 0.5 l35 minutes
Energy value per 100 g:
- Wash greens thoroughly. Dissolve a small amount of salt in a deep bowl with cold water.
- Soak the main ingredient of the dish along with the stems of dill, parsley and cilantro in the resulting saline for 15 minutes. Leaves of plants should be well saturated with moisture.
- Remove the greens from the water, thoroughly dry it with a waffle towel.
- Finely chop the stems of the plants and put them in a deep bowl. Add salt to greens, mix all the ingredients thoroughly.
- Put the resulting green mass into sterilized jars, ramming it tightly with a spoon or hands. When the containers are full, pour a thin layer of salt on the surface of the greenery. Close cans with lids.
Features of storage of blanks
In all the recipes listed above, only salt is used as a preservative. Therefore, you can keep the resulting workpieces exclusively in the refrigerator, where the finished product is able to remain fresh for 6 months.
Did you know? Most onions are eaten in Libya - each resident of this country eats about 33 kg of this vegetable annually.
Salting young onion leaves in glass jars allows you to get a supply of fresh herbs for the whole winter. To do this, you just need to follow the advice listed in this article, as well as adhere to the specified proportions of the ingredients and clearly follow the sequence of actions.
