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Spring onion "Ranila"
Spring onion "Ranila".
The leaves are juicy and tender, do not coarsen for a long time.
Early ripe variety of onions: 90 days or 65 days (when winter sowing) after germination.
The plant is multi-leaved, the leaves are large, tubular, green, tender, juicy, slightly sharp, not roughening for a long time.
The bulbs are aligned, small, oval, weighing 50-60 g, white, semi-sharp taste.
Variety value: early vitamin production, high yield and high quality (selection) for canning, both separately and together with other vegetables.
When harvesting for greens, the plant is pulled out entirely, and not cut off. After lodging the foliage, the bulbs are harvested, canned or used for forcing greens in the off-season.
Used for winter sowing.
The leaves are juicy and tender, do not coarsen for a long time.
Early ripe variety of onions: 90 days or 65 days (when winter sowing) after germination.
The plant is multi-leaved, the leaves are large, tubular, green, tender, juicy, slightly sharp, not roughening for a long time.
The bulbs are aligned, small, oval, weighing 50-60 g, white, semi-sharp taste.
Variety value: early vitamin production, high yield and high quality (selection) for canning, both separately and together with other vegetables.
When harvesting for greens, the plant is pulled out entirely, and not cut off. After lodging the foliage, the bulbs are harvested, canned or used for forcing greens in the off-season.
Used for winter sowing.
* Polish-style pickled onions.
A delicacy is a small pickled onion, the so-called sevok (1-2 cm in diameter) or vyborok (about 3 cm in diameter).
You can also pickle larger onions whole or cut into halves. Both hot and sweet onions are suitable for pickling.
Cut off the root of fresh onions and remove the dry outer leaves. Blanch the same-sized onions for 2-3 minutes in boiling salted water (120-250 g of salt per 1 liter of water). Then remove the onions and immediately cool in cold water. Fill the jars with prepared onions up to the shoulders, pour in the prepared marinade and pasteurize at +85°C for 10-12 minutes for half-liter jars and 15-20 minutes for liter jars. For the marinade: for 1 liter of water - 2-3 tablespoons of 9% vinegar, 15 grains of black and allspice, 5-6 bay leaves.
