In winter, you often want to cook dishes using greens. To do this, you can use homemade blanks. Be sure to use sorrel. This plant, which was first mentioned in the 12th century in France, contains many proteins, carbohydrates, fats and organic acids. It is very useful and tasty.
Salted greens can be added to borscht or used as a filling for pies. In this article we will look at what salting recipes exist, their advantages and disadvantages, the most suitable sorrel varieties for salting.
How does the beneficial properties change when salting?
When salting sorrel beneficial properties do not change due to its acid, which is produced by adding salt. Only during hot processing, some of the useful properties are lost.
How to prepare greens for storage?
Harvesting sorrel on your site is necessary from May. Leaves should be carefully cut 4 cm from the ground, so as not to damage the growing stem. The collection process should be started only when the leaves of the sorrel are stretched to the desired size.
All harvested crops should be stored only in the refrigerator. Wash the leaves is not necessary, because it will damage them, and they will lose useful properties. Carefully sort the green leaves, removing the damaged and yellowed leaves. Need only gentle, young greens.
Choose one of the storage methods:
- In a jar of water immersed bundle of sorrel. Only stems should be buried in water. We place the jar of sorrel in the refrigerator away from the freezer.
- A plastic bag is filled with a small amount of sorrel, after releasing air from there. And still keep it in the fridge.
These methods will save sorrel up to a week.
The following varieties are best for storage:
- Grade "Emerald snow" - extraordinary fruitful. It is well recognized by the wide form of a sheet rosette.
- Variety "Odessa broadleaf" - an early ripe grade, has slightly extended leaves. Which contain a lot of vitamins, potassium and iron.
Recipes
In a jar of salt
The main advantage of this method is simplicity, high storage time. But when using this method, some vitamins are killed, which is its disadvantage. Sorrel should be stored in cans of a desirable volume of 0.5 liters in a cold place.
Ingredients for a 0.5 liter jar:
- sorrel - 2 kg;
- salt - 200 gr;
- water.
The recipe of cooking, how to salt the sorrel:
- Prepare greens, rinse, chop. You can use not only the young foliage. It is necessary to cut only coarse stems.
- Banks thoroughly wash and sterilize.
- Prepare a large pot of boiled water.
- Sliced sorrel put in jars and well rammed.
- Pour boiling water over the jar and cover it with salt.
- Hermetically roll up, turn over and cover with a warm blanket or rug.
Keep sorrel in this form for up to six months. You can use it in the form of seasoning and baking pies with pies.
For more information on harvesting sorrel for the winter, see the video below:
Procurement without sterilization
You can pickle sorrel without sterilization. In this case, it will retain most of the useful properties, take less time on the workpiece. But at the same time, its shelf life is less. You can store it in the refrigerator, but you must remember that after opening the can, the product can be stored for a day.
Ingredients for a 0.5 liter jar:
- sorrel - 2 kg;
- salt - 5-6 teaspoons;
- refined vegetable oil.
Recipe:
- Greens are well washed and sifted from damaged, yellowed leaves.
- It is cut and sprinkled with salt.
- This mixture is placed in small jars, preferably 0.5 liters.
- It is filled in with a small amount of the vegetable refined oil. This will protect the sorrel from mold.
- The cans are closed with ordinary plastic lids and sent to the refrigerator. The banks themselves do not need to be sterilized. Just pour boiling water.
With other greens
Sorrel can be salted with the addition of other greenery, which will give the dish a taste of beautiful spring and hot summer. Half of the workpiece is a sorrel. And the other half can be chosen at your discretion. The most commonly chosen traditional herbs are onions, dill, parsley.
Ingredients for a 0.5 liter jar:
- sorrel - 700 g;
- green onions - 200 gr;
- dill and parsley - 50 gr;
- salt - 100 gr.
Recipe:
- Evenly chop all the greens, pre-sorting it.
- Clean the jars well and sterilize them.
- Spread the greens on the banks, sprinkling them with salt.
- Hermetically roll up and carry to the cellar or another cool place.
Stored stocking for a long time. From three months to six months. You can use it as a seasoning. One spoon will be enough for your dish to get a lot of vitamin. This will be the main advantage of this recipe.
Canned sorrel with greens - the recipe of cooking in the video below:
The process of salting sorrel for the winter is very simple. Everything can be done quickly, without applying, with great effort. As a result, you can enjoy yourself all year round with tasty and healthy dishes.
