Green onions for the winter in oil

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Warm autumn brings with it a lot of green onions in the garden. If you don't know what to do with them and don't have time to eat them right away, try cooking them for the winter in oil. Such onions can be taken out of the jar immediately to the salad or as an interesting snack to the main course.

Details

To prepare, take: freshly cut, young green onions, salt, vegetable oil,
9% table vinegar.

First, prepare the jars, preferably 250 ml or 500 ml: wash them with soda, pour cold water over them. Sterilize the jars in the usual way for you: in the oven for 5-10 minutes or hold them for 3-5 minutes on the spout of a kettle with boiling water. In a separate container, boil the metal lids.

Prepare the green onions: wash the stems, remove damaged or yellow particles, cut off the tails, place on a dry towel and dry.

Cut the onions into each jar up to the neck, cover with salt – 10 tsp. per layer 2-3 cm. Repeat the layering until the jar is filled to the brim.

It is advisable to crush the onions so that the juice is released. To fill one jar, you need 4 tbsp. l. vegetable oil and 1 tbsp. (9%) vinegar. Bring the oil to a boil, add the vinegar, pour the jar and roll up the lid.

It is better to store it after it has cooled completely in the refrigerator.