The best recipes for harvesting sorrel for the winter at home in banks
One of the most anticipated spring dishes is herb soup. However, not everyone wants to wait for spring to make green sorrel soup. Therefore, many are interested in harvesting sorrel for the winter at home, so that you can cook a sorrel dish at any time of the year.
It is quite difficult to make sorrel blanks for the winter. It is recommended that you familiarize yourself in advance with how to close the sorrel for the winter in banks.
Short description
Before preserving sorrel for the winter, you need to read its brief description.
The homeland of this plant is Western Europe, but references to it can be found in books from other countries. It came to the New World in the 16th century from France. Around the same period, it appeared on our lands. The plant quickly became popular, and many people began to grow and eat it.
Currently, this plant is prized for the fact that it contains a large amount of minerals and vitamins. Quite often, it is added to various medications. Many people use it in traditional medicine to treat certain diseases. However, it is most commonly used in cooking.
To add it to dishes not only in spring and summer, you need to figure out how to save sorrel for the winter.
Preservation with salt
Not everyone knows how to roll up sorrel with salt. Today, you can find a lot of information on how to salt sorrel. It is recommended to do this in late spring or early summer, before the plant has time to grow strongly. It is recommended to pickle salted sorrel and roll it into half-liter jars. Such containers are very convenient, as one can is enough to make a large pot of soup or borscht.
To prepare sorrel in jars for the winter, you will need the following ingredients:
- a kilogram of leaves;
- 10 g salt for each jar.
To preserve sorrel in a cold way, you need to pour fresh grass with warm water, then close the container with a lid and leave it to infuse for half an hour. This is done so that all dirt, insects and other debris are washed off the plant.
Also, before preparing the plant for spinning, it should be thoroughly rinsed under warm water. Then the wild beets are cut into small strips no more than one centimeter wide. The harvested plant is placed in containers to the very top.
If necessary, you can use a crush to tamp everything thoroughly. After that, the contents of the cans must be salted and filled with water.
When all the jars are full, cover the salted sorrel with special lids.It is possible to store canned products even at room temperatures, since such greens are stored for a long time in almost any conditions.
Without salt
The simplest blank recipe that you can use is to pickle the leaves in jars without salt. This recipe is used by a large number of housewives and chefs. However, many warn that sorrel marinated in this way should be stored in a cold room. Cooking sorrel for the winter without salt doesn't require a lot of ingredients. To do this, you only need water and a kilogram of greens.
Canning sorrel for the winter begins with boiling water. It is brought to a boil, after which it should be cooled. In parallel with this, you should start preparing greens. First, the leaves are thoroughly washed with cold water and cut into small pieces. Some refuse cutting and preserve the whole sorrel for the winter.
The leaves are placed in prepared containers and filled with warm water. After that, each can must be preserved with seaming lids.
Other procurement methods
There are other ways to prepare canned sorrel.
Without sterilization
Some housewives prefer to roll up greens without sterilization. This will allow you to prepare fresh sorrel for the winter to create fillings and pies. For this you will need:
- 100 ml of vegetable oil;
- 100 g of salt;
- 2 kg of sorrel leaves.
First you need to start preparing the sheets. They are washed, dried and cut into small pieces. After that, they are placed in jars and sprinkled with a small layer of salt. After 10-20 minutes, oil is added to the container, which prevents the spread of mold.
Banks are rolled up with special or ordinary plastic lids. After rolling salt sorrel, all containers with it are moved to a cool place.
Without water
In some cases, cooking is carried out even without water. For this, small containers with a volume of no more than 300 g are used. You can also use other greens. For this, dill, parsley and onions are suitable. It is not necessary to comply with certain proportions of products. In this case, it all depends on the preferences of the person and the greenery used.
All ingredients of the preparation for the winter are chopped with a knife, poured into containers and sprinkled with salt. Then everything is thoroughly mixed and infused for several hours. It will be possible to start spinning after the greens begin to let salt.
For soup
Salting sorrel for the winter for making soup is the best way to preserve herbs, with which a delicious soup or dressing is made. To prepare preservation, you need the following ingredients:
- a kilogram of sorrel leaves;
- 100 g of parsley;
- 150 g dill;
- 250 g onions;
- 35 g of salt.
First, you need to carefully examine the plants and get rid of damaged and dry leaves. After that, they are washed, dried and cut into small strips. Then take a small saucepan and fill it with water. It should be boiled for about 10-15 minutes, after which salt should be added to it. All ingredients are soaked in liquid for about 20 minutes. Then they are laid out in seaming containers and filled with marinade from the pan.
This method cannot be used without sterilization, so the jars with lids should be sterilized in advance.
Freezing
Not everyone harvests canned sorrel for the winter. Some do not want to figure out how to salt sorrel for the winter and therefore prefer to freeze it. To do this, you need to sort out fresh herbs and clean it well of dry leaves and foreign grass. It also needs to be rinsed thoroughly. The plant is lowered into a container filled with water and soaked for several minutes. When washing sorrel, use only cold or lukewarm water.
Prepared leaves are crushed into strips 3-5 cm wide. Then they are placed in a container with boiled hot water. The product should be in boiling water for about 5 minutes, after which it is laid out in a colander so that the water can drain from it. The leaves are dried and placed in small bags. Before placing the bags in the freezer, let all the air out of them.
Conclusion
Anyone can do conservation. To do this, it is recommended that you familiarize yourself with the best recipes for harvesting sorrel for the winter in advance and watch a video that will describe this process in detail.
