Of all the possible options for how to save sorrel for the winter, there are conservation (in salt, hot or cold water), drying and freezing. In all cases, greens should be pre-washed, sorted and cut. The latter procedure is considered the most troublesome, so many housewives, before saving the sorrel for the winter, do not chop it, leaving the leaves whole. Undoubtedly, this will save a lot of time in the summer, but then when using the workpiece, certain inconveniences will appear. So experts in the field of cooking nevertheless recommend to pre-grind it.
Sorrel freeze for the winter
Those who have a good roomy refrigerator do not even have to think about using another recipe. After all, this one is simple to the point of banality, and on the other, it allows you to save the maximum of nutrients in all vegetables, which sorrel belongs to. Recipes for the winter are all good, but this one is still the best.
So, the sorrel must be sorted, washed, dried, cut and packaged in bags or containers (preferably, in portions). Then they are sent to the freezer. In winter, when this vegetable is needed, you just need to defrost it at room temperature. In the case when the workpiece is made without grinding, the sorrel must be disassembled into portioned bundles, each of which must be individually packed. This is necessary in order to thaw it strictly in the required quantity, since it is strongly discouraged to repeat the procedure repeatedly.
Drying
Thinking about how to save sorrel for the winter, and excluding freezing for certain reasons, you should pay attention to this recipe. Leaves must be washed first, remove all weed grass and chop finely. Then they are laid out in one layer on a blank sheet of paper and left in a dry, warm place, excluding direct sunlight. After a few days, during which the mass is periodically turned over, the sorrel will completely dry and it will remain to be collected in a sealed container for storage. It can be a container or a jar with a tight-fitting lid. Before using dried herbs, it must be left for some time in warm water.
Conservation
Knowing how to save sorrel for the winter in the previous two ways, many housewives still prefer to preserve it. Perhaps this is due to the convenience of further use or just got into the habit of putting everything in banks.
Marinade as such for sorrel is not used, because due to the high concentration of acid in the leaves it does not deteriorate, even if it is poured with cold water. There are several preservation options. Firstly, it’s salting. Prepared sorrel (washed, dried and chopped) is tightly packed in glass jars, generously sprinkling it with salt. They close it with a nylon or metal cover, in this case they do not use water. The process is very simple, but has several disadvantages. Firstly, the sorrel is salted, which does not allow it to be used for desserts and some other dishes. Secondly, it can be stored in this form only in the refrigerator, which is not always convenient.
Two other preservation options provide a moderately salty product. Prepared sorrel must be decomposed in sterile jars, lightly salt (a teaspoon without a slide in a liter container) and pour boiling water. Then they must be corked and stored in a dark place with the rest of the canned goods.
Cold billet is also possible. In this case, both banks and lids are sterilized. Sorrel is laid, as in the previous recipe, salted and poured with chilled boiled water, and then twisted and sent to the pantry or cellar for storage.
Regardless of the selected harvesting option, a natural useful product is obtained without the use of additional preservatives or other chemicals.