The first seasonal greens are rich in vitamins and minerals. Therefore, every housewife tries to stock up on her for the future. Agree, it's so nice to have a soup with sorrel, parsley and a green onion for lunch in the winter. To taste such a treat in the cold season, take care of its supplies in spring and summer. How to do it? To help the hostesses, the article presents the best recipes for preparing sorrel for the winter. By completing them with the proposed methods, you can be sure that you save the maximum number of useful elements that are part of the greenery. So read and write to your notebook.
Cold harvesting sorrel for the winter
A pound of greens will need 25 grams of rock salt. Rinse the leaves under running water for several minutes, fold them in a colander. Grind the greens and put them in an enamel bowl. Pour in the same salt and mix. Now fill the pre-sterilized glass jars with salted sorrel. Stack greens very tightly. Shake the container from time to time so that its contents settle down well. When the jar is full of shoulders, sprinkle a layer of salt on top. Now close the capron or metal cover. Harvesting sorrel for the winter in a cold way is ready. Keep containers with herbs in the basement or in the refrigerator. Before introducing this sorrel into a dish, rinse it in running water from excess salt.
Hot harvesting sorrel for the winter
Ingredients: 500 grams of greens (sorrel, onions, dill, parsley), half a teaspoon of salt, 100 grams of water.
Method of preparation No. 1. Grind all the greens with a knife and put in an enameled container. Salt water and bring to a boil. Pour the greens with the resulting brine and put on fire. As soon as the whole mass begins to boil, remove the pan from the heat and arrange its contents in clean glass jars. Seal all containers with metal caps. Leave to cool in a warm place, wrapping all the cans in a blanket.
Method of preparation No. 2. Sprinkle chopped greens with salt and arrange in jars. Put them in a pot of water, bring to a boil and sterilize for half an hour. Then clog caps. Harvesting sorrel on this is finished. You can leave containers in the same water until completely cooled.
How to make tasty and healthy harvesting of sorrel for the winter: useful recommendations
- To prevent mold from appearing under the lid of the can, pour a little vegetable oil on top of its contents. This will provide additional protection against air ingress.
- For the preparation of greens for future use, choose young leaves. They are not tough and taste good.
- It is desirable to seal the workpiece in small jars. It is better to open and use all its contents at once for cooking. And next time, uncork a new container.
- A very tasty workpiece is obtained if you make it from sorrel and nettle in a ratio of 50:50.
And in conclusion, I want to say that the workpiece is quite salty. Keep this in mind when cooking. Salt it after putting the greens.
Let your garden delight you with a rich harvest of greens, and a table with delicious dishes from it.