Storage and Use

  • Onions should be cured in the sun for 2-7 days. Partially cover the bulbs with tops to prevent sunscald.
  • Finish drying inside for 3 to 4 weeks, out of direct sunlight in a well ventilated area. Spread onions out no more than 2 layers deep on newspaper or hang them in small bunches. When ready the skins will be papery and the roots shriveled.
  • Remove the onion tops before storage.
  • Whole onions keep longest, for several months, in a cool dark, dry place.
  • Cut onions keep for 7 days in the refrigerator, with the peel left on when possible.
  • Onions can be frozen without blanching. Peel and chop the onions before placing them in freezer containers.
  • Onions can be canned in a water bath if pickled in vinegar. Onions will be mushy if pressure-canned.

References

Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service

Johnnyseeds.com. 2018. Onions. http://www.johnnyseeds.com/vegetables/onions/white-spear-onion-seed-503.html?cgid=onions#start=1 (accessed 15 June, 2018)

Markham, B.L. 2014. The MiniFarming™ Bible: The Complete Guide to Self-Sufficiency on 1/4 Acre. SkyHorse Publishing. New York, New York.

Savethefood.com. 2018. I want to store vegetables. http://www.savethefood.com/food-storage/vegetables?gclid=EAIaIQobCh-MIlcD4wODV2wIVC77ACh35tAAVEAAYAiAAEglVnPD_BwE(accessed 15 June 2018)

Swiader, J.M. and G.W. Ware. 2002. Producing Vegetable Crops, 5th Ed. Interstate Publishers, Inc. Danville, Illinois.

RECIPE

Dilled Salad Onions

From The Mini Farming Bible

Pack into sterilized pint jars:

  • 3 lbs onions, peeled and sliced thinly Bring to a boil:
  • 1½ cup vinegar
  • 11/2 cup sugar
  • 3/4 cup water
  • 1 tablespoon salt
  • 1½ teaspoon dill weed

Poor into pint jars leaving 1/2 inch head space. Process in a boiling water bath canner for 15 minutes.

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