Pickled spring onions

Onions have been known to mankind since time immemorial - for more than fifty centuries in most countries, people have been actively using this truly unique vegetable in its properties. The generally recognized homeland of onions is Central Asia and Afghanistan.

Interestingly, the most familiar spring onions for us are the terrestrial part of the bulb onions. By the way, onions have not yet been found in the wild, in connection with which it can be concluded that this is a completely cultivated plant obtained as a result of selection.

In Russia, onions appeared around the twelfth century and since then have been widely used for both food and medical purposes. The useful properties of both bulb and green onions have been studied quite well at the moment, but meanwhile they do not cease to amaze with their versatility and time-tested effectiveness.

The healing properties of green onions are no less significant and diverse than the medicinal efficiency of bulb onions. Moreover, some scientists argue that it is green onions that are more useful, which is known for its preventive effect in the fight against colds. The use of this green contributes to increased immunity and the general strengthening of the human body.

Undoubtedly, the most preferred option for eating spring onions is its fresh state - in this form it acts as an addition to vitamin salads. The fact is that as a result of temperature treatment, a significant proportion of the useful substances that are initially contained in green onions are lost. In addition, spring onions are a wonderful antiseptic of natural origin that can destroy most of the bacteria known to be harmful to the human body.

Nevertheless, this product is often harvested for future use, making pickled spring onions, which are then used in the cold season, when it is rather problematic to find fresh greens. For the preparation of pickled spring onions in the season, high-quality raw materials are selected - the feathers of the onions must be intact, unpalatable and juicy. The tips of the feathers are carefully trimmed, and the onion itself is crushed. Pickled spring onions are obtained by the use of certain additives, in particular table vinegar or acetic essence, salt, water and sugar.

Ready-made pickled spring onions can be consumed as a savoury snack, as well as used as a side dish for a variety of fish, poultry or meat-based dishes. In addition, many hostesses add pickled spring onions when preparing the first courses - such a product gives the dishes not only additional flavors, but also significantly transforms their appearance.