Onions - a herbaceous plant that is grown and cooked all over the world. It contains many vitamins and nutrients. In the warm season it is used in the preparation of various dishes. In addition, there are many recipes that allow you to prepare it at home for the winter, while retaining its useful properties. Both bulbs and green onions are suitable for harvesting.
Pickled onion
Marinating is one of the best ways to preserve the nutrients in this vegetable. Such a blank preserves not only useful qualities, but also has an interesting taste. In the pickled form it can be added to a variety of dishes, without wasting time on preliminary preparation.
Did you know? Most microorganisms die in a 2% solution of vinegar.
Three colours
Pickled onions can decorate any dish, especially if it is prepared for the winter in a non-standard way. The recipe "Three colors" is very simple and does not require much time. 
For this recipe we need:
- 1 kg of onions;
- 1 l of water;
- 100-150 g of beets;
- a little turmeric;
- 1 tablespoon of salt;
- 1 tablespoon of sugar;
- half a cup 9% vinegar;
- 2 tablespoons of sunflower oil.
Cooking technology:
- Small bulbs scalded with boiling water and cut into rings or half rings.
- To prepare the marinade in cold water, add salt, sugar and vinegar, a small amount of sunflower oil.
- In the first jar impose billet, pour the prepared marinade.
- In the second jar add the sliced beets, then pour the marinade.
- In the third pot of onion rings sprinkle with turmeric and pour marinade.
Find out what ways you can make and preserve for the winter green onions and green garlic, garlic heads.
Banks need to be refrigerated for several hours to marinate well. This preparation can be used the next day. If you close the cans with nylon caps, the onion marinated with rings and half rings is preserved all winter. 
Rings
Recipe:
- Thoroughly rinse and sterilize the jars.
- Selected onions are cleaned, washed in cold water and cut into rings.
- After laying in jars, chopped onion is poured with boiling water and allowed to brew for 5-10 minutes.
- After that, the water is drained, add salt, sugar and spices to taste. On a pound of onion add a tablespoon of sugar and salt. For flavor add 1-2 cloves and a few black peppercorns. The resulting marinade is boiled for a few minutes and again poured into cans.
Read also about the properties and application of different types of onions: red, shallot, shnitta, batun, slyzuna.
Banks are best kept in a cool room or lower them for the winter in the cellar. It is better to pickle onions with rings at the end of summer or at the beginning of autumn, until it is fresh and does not begin to deteriorate. This product is used in the preparation of both meat dishes and salads. 
Whole heads
List of required products:
- 1 kg of onions;
- 1 pack of dry bay leaf;
- some black pepper;
- a little carnation;
- some red pepper and tarragon (optional);
- 1 tablespoon of salt;
- 1 tablespoon of sugar;
- 1 liter of water.
Cooking technology:
- Small bulbs are cleaned, balanced in boiling water for 1-2 minutes, poured with cold water.
- At the bottom of a liter sterilized jars, put 2-3 bay leaves, a little black pepper and cloves. You can also throw red pepper and tarragon.
- Fill the jar with prepared onions, add half a cup of vinegar and warm marinade. To prepare the marinade in a liter of water, add a tablespoon of salt and sugar. The resulting mixture is boiled for several minutes and cooled to room temperature.
- Closed cans should be refrigerated for a day.
Pickled onions will be stored longer if rolled into jars after pre-pasteurization for 5-10 minutes.We advise you to read about how to pickle mushrooms; how to pickle green tomatoes for the winter in a cold way, ferment the green tomatoes in a barrel and make a salad with tomatoes for the winter; how to ferment cabbage.
How to dry onions for the winter
It is very convenient to save and use dried onions in cooking. When drying, the weight and volume is reduced several times, because the bulbs are 90% water. Grinding the dried mass in a coffee grinder or blender, you can get flavored powder that can be added to soups, salads and meats.
Advantages of drying:
- takes up little space;
- preserves taste;
- there is a pleasant sweet taste;
- it is long kept in dry, tightly closed containers.
Did you know? If you dry onions at a temperature of 60-65 ° C, it retains its natural color. At higher temperatures, it darkens.
In the oven
It is possible to dry both in gas, and the electric furnace. After harvest, the bulbs are sorted and dried. For drying in the winter can not use rotten or moldy onions.
- It is necessary to clean the bulbs from the roots and husks, rinse thoroughly in cold water. You need to cut into thin rings or slices up to 5 mm. Thickly sliced rings are dried for a long time, unevenly and can burn.
- Rinse the sliced product again under running water in a colander.
- Prepare the brine in a deep pan: dissolve a spoonful of salt in a liter of water and bring to a boil. Cool the cooled water for a few hours. Cut the product with brine for 10-15 minutes. After that, drain the water through a colander and wait 10-15 minutes. until the liquid is completely drained.
- Spread on baking sheet evenly. You need to dry in the oven at a temperature not exceeding 60 ° C for 4-6 hours. In order for the onions to dry evenly and not to burn, it must be regularly stirred with a wooden spatula.
- After drying, remove the pan and allow to cool at room temperature.
Find out what other ways, besides the well-known drying, to prepare for the winter spicy herbs: dill, parsley, cilantro, arugula, spinach.
The dried product is best stored in a dry clean jar with a tight lid or in a tight plastic bag.
Important! Keep container open for final drying before storing.
In the electric dryer
Drying in an electric dryer occurs evenly and much faster. Peeled onions cut into slices or half rings, wash well. Set the temperature to 60 ° C. Cooking usually takes 2-3 hours. Remember to mix regularly for even drying. Keep the layer smooth. Prepare well dried product in containers. Before adding to salads, dried onions should be soaked in water for 20-30 minutes. Throw in the soup without soaking.
How to pickle onions at home
In the cold season, everyone wants to diversify the diet with fresh vegetables or canned salads. Mistresses in the summer and autumn prepare a lot of conservation, but, as a rule, do not care about harvesting greens. Dill and parsley is better to dry, and green onions for soups and salads recommend salting. Such preparation for the winter to allow to preserve the color and taste of onion shoots.
We recommend that you familiarize yourself with the recipes for harvesting tomatoes, zucchini, squash, pepper, red cabbage, cauliflower, broccoli, green peas, rhubarb, green bean, physalis.
It is easy to do at home:
- The previously well-washed greens are cut into fragments of 2–3 cm each. Both young and mature stems are suitable for this.
- Chopped shoots are well mixed with salt in a deep bowl. Per 1 kg of green requires 200 g of salt. You can crush the mixture obtained with a spoon or hands.
- A few hours before salting prepare the container: sterilized jars, scalded with boiling water containers.
- In the prepared container stack the workpiece and well rammed. Greens must be completely covered with juice. From above pour a few spoons of vegetable oil to form a layer a little less than a centimeter.
- Banks close nylon or iron caps.
Important! Wear gloves when mixing the preform with salt and placing it in cans. Onion juice and salt can damage the skin.
Harvested onions for the winter will enrich your food with vitamins and other useful substances. The variety of recipes for its preparation and use allows you to improve the taste of any dish, to diversify your menu during the cold season. Salting and pickling do not take much time, and drying allows you to get an easy-to-use product.
