Only Onions

[robby]

I have a closet full of hanging onions, and now the trick is to see if they will last. It would be best to keep them at 40F degrees, but that's not practical during a California summer. I stopped watering them a few weeks before harvest and dried them in the garage for a couple weeks, and now they are hanging on long strings, in the coolest, darkest place that I have.

My fallback position is to dehydrate them, but that will be a hassle and the quality is never the same.

I like the red ones best, and should eat them first anyway, because they are sweeter and probably will go bad first. The yellows are strong tasting and are likely to last the longest.

I'm almost done picking the green bunching onions, and will plant more red, yellow, and green onions this fall.

 

Comments

[robby.livejournal.com]

I have limited freezer space, so I would blanch and chop them and then dry them in my dehyrator, so I could store them on the shelf. I also saw a recipe for fried onion rings that can be dehyrated and stored like that. Both lots of bother, so I'm hoping the hanging method works. It's warm, but the air is very dry here, which may work in my favor.