Chard is a vegetable crop grown specifically for green tops. In fact, this is leaf beet. For salads, it can be used in much the same way as sorrel or spinach. But what to do in the winter when it is not necessary to think about fresh greens? Chard billets will come to the rescue. Canned product preserves many vitamins and helps to wait for summer in winter cold.
Mangold: preparations for the winter
There are two options for harvesting: pickling and canning. In many ways, these processes are very similar, the main difference is in brine or marinade, which preserves the tops. When marinated, the leaves become spicy and suitable for use as an independent dish, for example, as an appetizer, and when canned, the greens are simply stored for later use in any dishes. In any case, it turns out a very tasty chard. Harvesting for the winter involves the use of both petioles of the leaves, and their main part. For each of them there is a separate recipe.
Marinate chard
Billets for winter from the stalks of chard are crispy and mouth-watering. You will need fresh tops, water according to the volume of cans, 5% vinegar or vinegar essence, salt, granulated sugar, fresh or dried dill, a few cloves of garlic, peppercorns, mustard powder, cherry or blackcurrant leaves. To begin, cut the petioles from a bunch of chard. Set the leaves aside, and rinse the petioles thoroughly to get rid of the soil and dirt. Let the water drain, then cut the petioles into segments slightly smaller than the height of the can. So they will be completely immersed in the marinade. For two five hundred gram cans of the workpiece, take a liter of water, boil, add a tablespoon of vinegar essence, pour a tablespoon of sugar and a few tablespoons of salt. In a clean glass jar, put dill, peeled cloves of garlic, peppercorns, cherry leaves, a little mustard powder. Push everything with a nudge to the bottom, lay the petioles on top, placing them vertically. Pour with hot marinade, sterilize for 10 minutes and roll up the lids. After cooling, put the finished chard into storage. Preparations for winter petioles of other greens can be made according to the same recipe. It will turn out no less tasty.
Mangold: blanks for the winter from leaves
Pickled leaves can be used in many ways, even wrapping stuffed cabbage in them. Sliced tops are suitable for salads and soups. One way or another, canned whole chard is best. Preparations for the winter will be universal, because you can cut it later. So, rinse the leaves thoroughly, blanch in boiling water and let cool. Put the same spices and herbs in the marinating jars as in the previous recipe. Lay the greens themselves in a special way. Lay the leaves on top of each other in a checkerboard pattern, then up and down with the tail, twist the whole bunch into a roll that is not too tight and put it in a jar. Pour the marinade, which also does not differ from the one described above. If you don’t feel like messing around, you can even make a jar of petioles and leaves at the same time.