Is it possible to store onions in the refrigerator: green, onions, sets

Onions can be stored for quite a long time, both in the room and in the refrigerator or frozen. It is better to store green onions in the cold, but onions prefer warm or cool, and the same goes for the taste of the set.

How to store green onions

Fresh air is contraindicated for feathers, but rather high humidity is prescribed. If you keep cut greens incorrectly, they either rot or wither and dry out.

The easiest ways to preserve green onions longer:

1. In the package: Wrap the ends of the leaves in a plastic bag, tie without squeezing the pulp, and place in the refrigerator. Another option is to place the entire feathers in the bag, but they should remain straight.
2. In parchment: Wrap the greens in an unwaxed sheet, moisten with a spray bottle, cover with a second layer of paper and place on the refrigerator shelf.
3. In the dish: take a sausage box, bottle or any other oblong container made of food-grade plastic, glass, earthenware, etc., cut the leaves so that they fit into the container without creasing, close the lid and refrigerate.

Important
Although green onions love moisture, dampness is contraindicated for them, so each feather must be dry. Any defects on the leaves are not acceptable. Before storage, the onions are sorted and either not washed or left on a cloth for about 1 hour.

The magazine purity-en.htgetrid.com found an interesting way to preserve green onions for the winter for salads: cut them into rings, put them in a glass jar, cover them with sunflower oil and put them in the refrigerator. In three days you will receive an aromatic and tasty dressing for salads or main courses.

Onion

How to save onion heads? First of all, they need dry air. The less moisture in the upper layers of the vegetable, the longer it will last. Therefore, after harvesting, the bulbs are laid out in one layer or tied “obliquely” and kept in the air, at a temperature of approximately 24 degrees. If heating devices are running, they dry out the air, and this helps the onions. You can dry the onions in a special dryer or in an oven with the door open.

What to do next with the onion:

1. Leave them in garlands - they will decorate a balcony or pantry in an intricate, rustic style, but they can turn green in a bright kitchen.
2. Place in wicker/plastic baskets, wooden/cardboard boxes or other “breathable” containers and place in a dark place with dry air, for example, in a pantry, on a balcony, in a corridor under a bench for bags, etc. A bad place is under washing due to high humidity.
3. Pour into nylon stockings or oblong bags and hang or fold in 1-2 layers, for example, under a closet or on a balcony.

Peeled or even fried onions that did not go into cooking can be placed in the refrigerator for a short time. It is best to seal it in glass - this way it will last for 2-3 days.

Advice
To prevent onions in boxes from becoming damp in winter, from spoiling and from lying for a long time, cover them with chalk or dry shavings - they block excess moisture.

Onion sets

The set should lie all winter and not shoot and start to grow. To do this, the seed must be well dried.Such bulbs can be kept both warm (at 18-20 degrees) and cold, for example, on a glassed-in loggia or in a pantry, if there are no heating / water pipes running there.

Bulbs for planting are also stored in the refrigerator, in a compartment with a temperature no higher than +2 degrees and preferably with plenty of air.

It is not recommended to store a very small set, less than 1 cm in diameter: it is easy to overdry, so it will not sprout in the spring. The best option is to plant it in the fall. In the soil, under a layer of snow, the bulbs will not germinate prematurely, dry out or freeze.

Some more interesting ways to preserve onions

Both onions and green fresh onions can easily withstand freezing, only losing their sharpness - like after scalding, which is often only a plus. You need to wash the onions, let them dry on a towel, chop them, then place them in a single layer in trays or on wide plates with sides, stack them and put them in the freezer. When the pieces are frozen (after about 8 hours), all that remains is to pour them into bags so that they take up less space. This method will help to obtain crumbly spice, and the housewife will not have to break a whole frozen piece.

The second original method is salting. The pieces are placed in glass in layers, each of which is generously salted. You can twist vegetables and herbs in the same way as you do with cucumbers or squash - the pickled seasoning turns out tasty and piquant in taste.

The third unusual method is suitable for both fresh and fried onions. The point is to prepare the sauce using butter: mix it with onions and any spices to taste. The sauce is used to season ready-made dishes or for cooking. The main advantage is that the onion retains its pungency. You need to keep the workpiece in the freezer.

And, of course, green onions are dried: on a sunny balcony or in a special apparatus, or, in extreme cases, in the oven with the door open (temperature - about 50 degrees, pieces - approximately 5 mm in length and no more than 1 cm in width and height). This seasoning is noticeably inferior in aroma and taste to fresh or salted onions, but it will definitely last for more than one month (especially in closed boxes) and will not acquire an unusual shade in taste.

Feel free to buy a lot of onions in the season when they are full of juices and inexpensive, do not be afraid to plant them generously in the beds - preserving the vegetable is not a problem, and it will delight you with its taste and benefits all autumn, or even winter until spring.