Preserving Spring onion

Short-Term Refrigeration for Spring Onion

General preservation or storage guidance

Preparation About 5 minutes to sort and pack

Fresh spring onions are tender salad onions, not cured storage bulbs; chill them promptly and keep them dry enough to avoid sliminess.

Method

1. Choose crisp spring onions with firm white bases and fresh green tops. Remove slimy, yellow or damaged outer leaves.
2. Brush away loose soil but leave the onions unwashed if storing; rinse and dry them thoroughly if dirt requires immediate washing.
3. Wrap loosely in a clean, dry paper towel and place in a perforated bag or covered container in the refrigerator. Do not store as cured bulbs or leave the bunch wet.
4. Check regularly and replace a damp towel. Remove any onions that become slimy or mouldy.
5. Wash under running water and trim the roots just before slicing or cooking. Use while the stems remain crisp.

Quick Refrigerator Spring-Onion Pickle for Spring Onion

Home recipe · fridge or freezer method

Preparation 20 minutes preparation and cooking, plus cooling · Makes About 1 medium jar (500–600 ml)

A small-batch spring onions vinegar pickle for prompt use from the refrigerator.

Ingredients

• 500 g fresh spring onions, washed and cut trimmed and cut into 4 cm lengths
• 250 ml white vinegar labelled 5% acidity
• 250 ml water
• 15 g (1 tbsp) caster sugar
• 5 g (1 tsp) salt
• ½ tsp black peppercorns

Equipment

• Saucepan
• Clean heatproof jar with lid
• Kitchen scales and measuring jug

Method

1. Wash the spring onions, remove damaged pieces and prepare it as specified: trimmed and cut into 4 cm lengths. Pack loosely into a clean heatproof jar with the aromatics.
2. Put vinegar, water, sugar and salt in a saucepan. Bring just to the boil, stirring until the sugar and salt dissolve.
3. Pour the hot liquid over the vegetables until covered. Let the jar cool at room temperature, then refrigerate within 2 hours.
4. Keep the vegetables submerged and refrigerated. This small-batch recipe is for prompt use and is not a canning recipe.
5. Serve chilled as a relish or side. Use clean utensils; eat within 48 hours and discard sooner if there are signs of spoilage.

Freezing Spring Onion

General preservation or storage guidance

Preparation About 15 minutes active, plus freezing

Chopped spring onions freeze without blanching for cooked dishes; the thawed stems lose their crisp salad texture.

Method

1. Choose young spring onions with firm bases and fresh green tops. Trim roots, remove any wilted leaves, wash and dry thoroughly.
2. Chop the white and green parts to the size you normally add to salads or cooking; keep them together or separate by colour if useful.
3. Pack dry into freezer bags or containers, leaving about 1 cm headspace, or spread on a tray to freeze the pieces separately. No blanching is required.
4. If tray-freezing, move the firm pieces promptly to an airtight labelled freezer bag and remove excess air.
5. Add frozen pieces directly to soups, stir-fries and sauces. They will not remain crisp after thawing, so do not use them as a fresh salad substitute.