Dill is a wonderful and healthy seasoning that gives dishes a unique appetizing aroma and taste. Dill greens are put in vegetable and meat salads, first courses. It is sprinkled with boiled, fried, stewed vegetables, side dishes from cereals and dough. Dill is simply indispensable in many sauces, marinades, pickles.
Dill Dried
Harvesting
dill for the winter is done in the summer, when the spice ripen in the gardens and in large quantities appears on the market. It is garden dill that is suitable for storage: aromatic essential oils, taste, and beneficial properties are concentrated to a greater extent in it. A lot of it does not happen, but because the housewives should make a fuss in order to stock the greens in the right amount. The first and easiest type of dill harvesting for the winter is to dry it. There are two ways to do this. Firstly, if the plant has grown and reached full maturity, the seeds at the umbrellas are black, the stems are cut close to the ground and hung upside down or laid out in a well-ventilated place until dry. Then they are collected in bundles and stored in a dry place, inaccessible to dampness. You can use such dill in marinades, bending the stem several times, together with an umbrella and twigs, and laying it in a jar, to the rest of the products. They put it in soups, borscht, breaking the stalk into pieces, and then pulling them out of the pan. The second method of harvesting dill for the winter is to rip off non-yellowed branches with leaves from a ripe but still fresh stem, wash them, let them drain water, and dry them. After that, collect in small bundles and finely chop with a very sharp knife. Then on a wooden board, on clean paper, lay out the slicing in a thin layer and leave in a dry, sunny place until dry. Be sure to ted. Pour the seasoning into a can and consume it as needed.
Salt Dill
This type of dill harvesting for the winter, like pickling, is also uncomplicated. Fresh green twigs, washed and dried, finely chopped, leave unfolded on the table, so that a little planted. Then thoroughly mix the dill with salt in a basin in approximately proportions: 1 kg of greens / 200 g of salt. Wash half-liter jars well with warm water, rinse with soda, and rinse. Dry well. Tightly fill the jars with salted dill, close with plastic lids and store in the refrigerator or cellar.
The only thing this dill preparation is not very convenient for is a large amount of salt. Putting seasoning in food should be careful not to overdo it or spoil its taste. You can also suggest salting the greens in this way: first prepare the slicing as described above. Put it in banks. Now pickle. Water is taken per 1 kg of chopped dill - 300 ml, vinegar 8% - 0.5 l, salt - 30 g, vegetable oil (sunflower) - 50-60 g. Pour salt into hot water, boil, add vinegar, let it boil. Cool brine. Now the preparation of dill for the winter itself: pour the greens in the jars with the prepared brine, leave them open for half an hour. After this, add oil, cover the jars with parchment paper, and store them in the refrigerator or cellar. Only far from damp.
The proposed methods can be prepared not only dill, but a whole mixture of herbs - parsley, celery, horseradish. Thus, by winter you will have ready-made sets of seasonings and spices, tasty, healthy, fragrant. Do not be lazy, and no winter will be scary to you!