Preserved onions

Despite being a perennial plant, onions are most often cultivated as two or three-year-olds. Onions contain proteins, carbohydrates, cellulose fats and other valuable elements. The mineral composition of onions is represented by salts of potassium, magnesium, phosphorus, calcium, iron, sodium. Although a small amount, but still important for the human body, vitamins are also present in it - ascorbic acid, B, PP and even E. Most of all vitamin C in green onion feathers.

The beneficial properties of onions are especially manifested in raw form - its use has a beneficial effect on the digestive processes due to the fact that the substances in the composition of this plant cause the release of gastric juice. That is why food taken together with onions is able to be better digested and absorbed by the body.

In addition, onion essential oil, which contains phytoncides, helps to destroy harmful bacteria that enter the stomach with food. It has been scientifically proven that phytoncides contained in onions eradicate the pathogens of dangerous diseases in humans - streptococci, staphylococci, as well as bacteria that cause paracholera, cholera and dysentery.

Thanks to so many valuable qualities and a peculiar taste, onions are one of the most sought-after vegetable crops around the world. It is not only used raw, but also harvested for future use. Canned onions are one such option.

Most often, canned onions are prepared using marinades, adding brine like cucumber to the vegetable. For the preparation of such onions, it is advised to choose small or medium-sized fruits that fit well in a jar and look attractive. At the same time, spices can not be added, since canned onions in marinade are good in themselves.

In addition, hostesses often make canned onions using fermentation. Peeled small vegetables are washed, placed in a keg or enameled saucepan, laurel leaf and allspice are added to them. After the onion is poured with brine, it is covered with a wooden circle, on which a small bend is placed.

Onion salad is also a great way to keep this healthy and delicious vegetable for winter. For this version of canned onions, large fruits are suitable, which are cleaned, thoroughly washed and cut into thin rings. They are laid out in small cans, the bottom of which is lined with spices, and then poured with hot marinade based on water, vinegar, salt and sugar.

Canned onions are somewhat inferior to fresh onions in terms of the amount of nutrients, but they are soft, juicy and less spicy. Such a product is good as a taste additive for vinaigrette and other salads. In addition, canned onions can be served as a side dish to fish or meat.