Hanging in the barn is a collection of onions all braided and ready for winter. From left to right are walla walla sweets, red burgermasters and copras. The walla wallas got braided and hung first and my skills got better for the other two varieties.
Also the walla wallas were braided into smaller bunches so that we could easily grab five or six and take them with us on some trips that are planned for this fall. We’ve got a lot of onions to eat fast as only the copras will keep for more than a couple of months. We may be having an onion sale for next year’s seed money…
Next year I plan to plant more storage onions and a bit fewer sweet onions. Then we’ll plan to eat more of the sweets as spring onions and fresh onions.
Walla Walla Sweet:
Red Burgermaster:
Copra:
Have you thought of thick slicing or quartering excess onions and pickling them in a Bread and Butter pickling spice type vinegar? Then you could use in salads or with sandwiches.
What works for us is to leave our Walla Walla’s
in the row until we need them. They keep better, and I use them in all my pickling and salsa recipes. And, we when we had an excess, I pickled them like J suggested. Very good, I could eat those instead of the cucumber pickles! I posted my recipe yesterday on my blog for our bread and butter pickles and when I used just onions I still used the same recipe, just using all onions instead of a mix.
Your onions are beautiful BTW.
Gorgeous! I should probably go out and check mine…
Wow! Our onions get only about golf ball size! WOW!
Those are beautiful, Laura, particularly the red ones. I think my Walla Wallas (which I’m growing in pots this year, ‘cuz I didn’t get beds built) may be about the size of large cherries now.
This is gorgeous - thanks for sharing! For the ones that keep longer, do you store them in the garage? Or do you have a root cellar?