Green onions for winter

Step-by-step cooking

1. Step 1:

   

   Pick fresh green onions. It is necessary to remove yellowed or withered feathers, if any. Wash the onion under running water. And spread evenly on paper towels for about two minutes. Excess moisture in this dish is absolutely useless.

2. Step 2:

   

   Finely chop the onion. You can choose another type of slicing, depending on what exactly you plan to use such pickled onions for.

3. Step 3:

   

   First you need to wash the cans with baking soda, and then sterilize in any convenient way. Just pour boiling water over the lids. I sterilize two-hundred-gram or half-liter jars like this. I pour about a centimeter of ordinary cold tap water into each one and sterilize it in a microwave oven for two minutes at a power of 800 watts. The larger the jar, the more time it takes to sterilize it. Sterilize the liter bottle for three minutes.

5. Step 4:

   

   Pour half a teaspoon of salt on the bottom of the jar. And put about two centimeters of onion on top, lightly tamping it with a spoon. Sprinkle with a little salt again, followed by onions again. According to this scheme, the onion will turn out evenly salted.

6. Step 5:

   

   As a result, the jar should be filled to the shoulders so that there is room for the marinade.

7. Step 6:

   

   In a small ladle over low heat, bring the sunflower oil to a boil, remove from the heat and let cool for a minute. Add nine percent vinegar directly into the jar. And then pour the oil into the jar up to the neck. Close the jar with a lid. Be careful not to burn your hands, as the oil is very hot! After cooling, the jars with onions can be put in the refrigerator for storage.