The best recipes for harvesting sorrel for the winter at home in jars. Good recipes for harvesting sorrel for the winter at home

Do you want to cook green borscht in winter? I propose to work hard now, to close the sorrel for the winter. Preservation is a way to keep a product fresh for a long time. Canned, it can be used for and even pies. There are many ways to save sorrel, each has its pros and cons.

This article will look at different ways to preserve sorrel. From their list it is quite possible to choose the right one. First, there will be a brief description of the main ways of preserving this product.

Harvesting sorrel for the winter: several ways, culinary secrets

• dry;
• to freeze;
• save in a bank.

Features of each type of processing will be discussed below.

dry up

When dried, the product will retain most of the nutrients, but it should be noted that borscht with dried sorrel has a rather specific taste.

• The leaves are dried as follows: prepared leaves are spread on a clean surface. The preparation process includes washing, drying and sorting. Leaves dry quickly - for 2 days. Dry leaves are simply folded into glass jars.

To freeze

When frozen, sorrel retains all of its beneficial properties. But you can defrost it only before cooking, re-freezing is unacceptable! If, having thawed, nothing could be cooked from sorrel, it can and should be thrown away.

Bank canning

The option is suitable for creative people. There are a lot of ways to do this, choose any!

Sorrel for the winter: preservation, recipes

Below will be presented 8 ways to preserve sorrel in jars for the winter. The product prepared in this way can be used for cooking.

Canning sorrel without salt, cold water

• Water must be boiled, pour sorrel, and no additives are used. Sorrel is prepared in the usual way, if desired, the leaves can be cut. The greens are tightly packed into a sterilized jar, filled to the top with water and closed with a nylon lid. Store in refrigerator or cellar.

The second option for canning without salt

The recipe differs from the previous one only in the temperature of the water. Bay sorrel leaves with boiling water, they can be stored at room temperature.

The product is prepared as usual, but poured with boiling water. Banks are better to roll up. If the greens were finely chopped, before rolling, you should wait until air bubbles come out, add water and then roll up.

Canning sorrel with salt

Jars prepare and cut the sorrel leaves. Put the greens in jars, tamp tightly. When slicing the product, it is better not to throw away the stems - in small slices, they can also be preserved.

Add 10 g of table salt (exactly 1 teaspoon) to a 0.5 liter jar and pour water - boiling water or boiled chilled. The quality of conservation will not deteriorate. Banks roll up.

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Canning sorrel without sterilization

All of the above recipes did not require sterilization of the product. We offer another option without sterilization - with dill. In a jar of such preservation there are even more vitamins and benefits.

The ratio of sorrel and dill should not exceed 1:4. Prepare dill in the same way as sorrel leaves. Banks need to be sterilized, put a portion of sorrel, tamp, put dill on top. Pour cold water (boiled) and close. This preserve must be kept refrigerated.

Canning sorrel with herbs

You can close sorrel leaves for the winter with even more greenery. The more diverse the list of products, the more useful the composition of the jar will be in the end. This recipe requires sterilization.

List of products for 1 jar of 1 liter:

• sorrel leaves and stems - 750 g;
• water - 300 g;
• green onions - 150 g;
• table salt - 10 g;
• dill greens - 10 g;
• parsley greens - 10 g.

The sequence of the conservation process:

1. Rinse greens, sort, chop.
2. Boil water.
3. Put the prepared foods in a saucepan (not aluminum - only enameled), add 1 teaspoon of salt.
4. Boil for 10 minutes.
5. At the end of the specified period, put the hot product in a jar. It does not need to be sterilized in advance - just wash with kitchen detergent and rinse under running water.
6. Cover the jar with a lid and sterilize for 20 minutes.
7. Upon completion of the sterilization process, remove the jar from the water and roll it up. Since she needs to ensure that she cools as slowly as possible, it is better to return her back to the water in which the sterilization took place.

Preservation of sorrel with vinegar

The advantage of this option is the preservation of the color and taste of sorrel shoots. This happens due to the lack of heat treatment.

List of products for the recipe using vinegar:

• sorrel - the desired amount;
• cold boiled water - 1 l;
• vinegar 9% - 100 g (6.5 tablespoons);
• salt - 30 g.

Step by step recipe:

1. Rinse sorrel leaves and stems and cut arbitrarily.
2. Sterilize the jars, then tamp the greens in them.
3. Put the norm of vinegar and salt into boiled water, stir until all the crystals are completely dissolved.
4. Pour the product to the top with water, roll up.

Closed for the winter in this way, sorrel is perfectly stored, retains all taste properties.

Canning sorrel without water

Sorrel leaves can be preserved without water with additional greens. Banks are used in a reduced volume - 300 g, but it is also possible with a capacity of 500 g.

It is not necessary to observe the proportions of products, their quantity will depend on the presence of a certain type of greenery and personal preferences. In addition to sorrel, you can use green onions, parsley or dill.

• All products must be properly prepared, then chopped with a knife. In a container convenient for mixing, salt all the greens. The amount of salt is calculated as follows: for every 150 g of oxal shoots, 30 g (tablespoon) of salt is used. After stirring the herbs and salt, leave them for half an hour to get juice. Pre-sterilize the jars, transfer the workpiece into them, tamp and roll up.

Harvesting sorrel for the winter with salt without water

Another recipe without water is described below. It is different from the previous one.

1. Rinse and sort greens. Slicing, put it in a bowl, sprinkle with salt and mix with your hands. Preservation of the product will occur due to the content of natural acid in sorrel.
2. Put the prepared product in jars, close with lids. It is preferable to store in a cold place - a cellar or a refrigerator.

How to freeze sorrel for the winter

There are also several options for freezing. The most common will be described here.

How to freeze sorrel shoots:

1. Fresh sorrel is moving. This process involves the removal of other grass, sluggish or damaged leaves, and anything that happened to be in the sorrel bunch, but is not sorrel.
2. The sorted product is washed. Since sorrel shoots often come into contact with the ground, washing, first it is better to lower the sorrel into a bowl of water (it should completely cover the product), and after settling to the bottom of the earth, wash the stems one at a time under running water. This may be a more time-consuming process than it seemed at first, but if you don’t do this, then earth and sand will end up in the finished borscht.
3. Chop the leaves. It is enough to cut across the sheet into strips 3-4 cm thick.
4. Boil water in a saucepan. Lower the crushed product into it.
5. After 1 minute, remove the product from boiling water and put in a colander to drain excess liquid.
6. In this form, leave the greens until completely cooled and dried to the maximum.
7. When laying out the cooled oxal leaves in portioned packages, you need to calculate the amount of product in the package at a time.
8. Release the air from the bag before freezing. Put in the freezer and leave there until the need for sorrel arises.

How to close sorrel for the winter in banks

Recipes for seaming sorrel in jars have been described above. The banks themselves (if the product is not sterilized) must be prepared in advance. Since all recipes do not take much time, the jars should already be ready by the time the sorrel shoots are processed.

It is better to keep conservation in the cellar. If not, a refrigerator will do. Subject to all the rules of canning, banks should not "explode".

This article has described many ways to prepare sorrel for the winter. Conservation depends only on the needs and preferences, you can choose the fastest or most delicious recipe for the workpiece.

One of the most long-awaited spring dishes is soup with herbs. However, not everyone wants to wait for spring to cook 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.

Making sorrel preparations for the winter is quite difficult. It is recommended to familiarize yourself in advance with how to close the sorrel for the winter in banks.

Short description

Before you can preserve sorrel for the winter, you need to read its brief description.

The birthplace of this plant is Western Europe, but references to it can also 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, many people began to grow and eat it.

Currently, this plant is valued for the fact that it contains a large amount of minerals and vitamins. Quite often it is added to various drugs. Many use it in folk medicine to treat certain diseases. However, it is most often 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 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, while the plant has not had time to grow strongly. Salted sorrel is recommended to pickle and roll into half-liter jars. Such containers are very convenient, since one jar is enough to prepare a large pot of soup or borscht.

To prepare sorrel in jars for the winter, you will need the following ingredients:

• kilogram of leaves;
• 10 g of salt for each jar.

To preserve sorrel in a cold way, pour fresh grass with warm water, then close the container with a lid and leave 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 twisting, it should be thoroughly washed 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 pusher to carefully tamp everything. After that, the contents of the cans must be salted and poured with water.

When all the jars are full, close the pickled sorrel with special lids. You can store canned products even at room temperatures, since such greens are stored for a long time under almost any conditions.

Without salt

The simplest recipe for harvesting that you can use is to pickle the leaves in jars without salt. This recipe is used by a large number of housewives and cooks. However, many warn that sorrel marinated in this way should be stored in a cold room. To prepare sorrel for the winter without salt, you do not need 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 the greens. First, the leaves are thoroughly washed with cold water and cut into small pieces. Some refuse to cut and preserve the whole sorrel for the winter.

The leaves are placed in prepared containers and filled with warm water. After that, each jar must be preserved with seaming lids.

Other procurement methods

There are other ways to prepare canned sorrel.

Without sterilization

Some housewives prefer to roll 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 do the preparation of 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 seaming the salted 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 not more than 300 g are used. Other greens can also be used. For this, dill, parsley and onions are suitable. It is not necessary to follow certain proportions of products. In this case, it all depends on the preferences of the person and the greens used.

All the ingredients of the preparation for the winter are crushed 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 release salt.

For soup

Salting sorrel for the winter to cook soup is the best way to preserve greens, with which a delicious soup or dressing is made. To prepare the preservation, you will need the following ingredients:

• kilogram of oxal leaves;
• 100 g parsley;
• 150 g dill;
• 250 g of onion;
• 35 g salt.

First you need to carefully inspect the plants and get rid of damaged and dry leaves. After that, they are washed, dried and cut into small strips. Then you should take a small saucepan and fill it with water. It should boil for about 10-15 minutes, after which salt should be added to it. All ingredients are infused in liquid for about 20 minutes. Then they are laid out in seaming containers and poured with marinade from the pan.

This method cannot be used without sterilization, therefore, jars with lids should be sterilized in advance.

Freeze

Not everyone prepares canned sorrel for the winter. Some do not want to figure out how to pickle sorrel for the winter and therefore prefer to freeze it. To do this, it is necessary to sort out fresh greens and clean it well from dry leaves and extraneous grass. It also needs to be washed thoroughly. The plant is lowered into a container filled with water and soaked for several minutes. When washing sorrel, use only cold or tepid 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 water can drain from it. The leaves are dried and laid out in small bags. Before placing the bags in the freezer, all the air must be released from them.

Conclusion

Anyone can do conservation. To do this, it is recommended that you familiarize yourself in advance with the best recipes for harvesting sorrel for the winter and watch a video that will describe this process in detail.

As you know, winter does not please us with a variety of products, but the body, despite this, still requires a bright menu. What to do? Homework comes to the rescue. In this article we will tell you how you can prepare sorrel for the winter. Agree, fragrant green soup is still able to bring fresh notes to a boring winter diet. In addition, the procurement process itself will not require you to spend much time, effort, and even more money.

In winter, you can make a soup beloved by many from harvested sorrel, add it to a salad, and even use it as a filling for pies.

1. It is best to close sorrel for the winter in small jars - the best option for a capacity is 0.5 liters. One such jar is enough for a pot of fragrant soup.
2. To make the preparation more fragrant during preservation, a small amount of dill should be added to the sorrel.
3. How to make the most delicious soup? To do this, canned sorrel must be added at the end of cooking so that it comes to a boil in the broth.

If you prepare sorrel for the winter according to all the rules, then you will not feel the difference in taste between fresh and canned products. Therefore, follow the recommendations and enjoy the taste of summer throughout the year.

Cooking rules

Harvesting sorrel for the winter at home can be done in different ways.

• First, the leafy vegetable can be frozen. What does that require? Just empty space in the freezer.
• Secondly, sorrel can be preserved for the winter. With this method, the issue with the lack of space that is needed to store the frozen product is solved.

Before moving on to the recipes, it is necessary to give a few tips.

1. Some housewives of sorrel can be sterilized during canning. But since it contains oxalic acid, you can do without this procedure.
2. Before preparing sorrel for the winter, special attention should be paid to the purity of the main product - it is thoroughly washed and sorted so that not a single bacterium from the soil enters the jar.
3. Preservation containers must be sterile. This applies not only to jars, but also to lids.
4. For convenience, the leaves are not placed in jars entirely, but cut into small pieces.

Recipes

So, we bring to your attention several recipes by which you can prepare sorrel for the winter.

With vinegar

Prepare ingredients:

• fresh sorrel;
• 1 liter of water;
• 1 tablespoon of salt;
• 100 ml table vinegar.

Cooking process.

1. Finely chop the leaf vegetable with a knife, put in jars and crush.
2. In a separate container, combine vinegar, water and salt, mix.
3. Pour sorrel with marinade, roll up jars.

This is one of the most delicious ways that helps to prepare sorrel for the winter for soup.

Salted sorrel

Prepare ingredients:

• fresh sorrel;
• salt;
• water.

Cooking process.

1. Finely chop the vegetable.
2. Lay the prepared greens in jars, sprinkling each layer with salt.
3. Bring water to a boil, cool and fill jars with it, roll up.

This harvesting method is suitable for lovers of salted sorrel.

Without salt

Prepare ingredients:

• fresh sorrel;
• water.

Cooking process.

1. Soak vegetables in cold water and chop finely.
2. Put the vegetable in sterilized jars with a capacity of half a liter.
3. Bring water to a boil, pour over the sorrel and quickly roll up.

Freezing sorrel

To freeze sorrel for the winter, there is no need to make any special efforts. The technology is quite simple:

• fresh leaves are sorted out, discarding flower arrows and blades of grass;
• the vegetable is washed in plenty of cold water;
• large leaves are cut across, small ones are whole;
• then the greens are immersed in boiling water for about a minute - during this time the color of the leaves will change to dark olive, but this will not affect the quality of the product;
• sorrel is taken out of boiling water with a slotted spoon and left for a few minutes to drain excess liquid;
• Leaves can be slightly blotted with a paper towel, and then folded into plastic bags.

Advice! It is convenient when the portion in the package corresponds to the volume of one pot of soup!

Sorrel can be frozen in another way. Green leaves, as usual, are sorted out, washed and dried on a towel. After that, the product is interrupted in a blender and the resulting puree is laid out in small containers.

And the third method - the vegetable is finely chopped, packed in containers and poured with chilled boiled water.

All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

Sorrel is an extremely useful herb for consumption, and, with proper harvesting for the winter, it does not lose its beneficial properties at all. The best recipes for harvesting sorrel for the winter are collected on the pages of our website in this section. But separately I would like to talk once again about the composition and benefits of this plant, which the people often call the "king of spring".

Sorrel received its poetic folk name due to the fact that one of the first appears in the spring on the beds. It immediately pleases with an excellent delicate taste with a slight sourness. Oddly enough, but sorrel is the closest relative of buckwheat. In appearance, of course, they are not very similar, but here they bring great benefits to the body. Be sure to eat sorrel in season and in winter to improve health, preserve youth and beauty.

Be sure to consider sorrel blanks for the winter, the recipes for which can be found on our website. After all, the young leaves of this plant have a unique composition. Most of all they contain vitamin C and K, there are also essential oils, several types of useful acids. Again, sorrel contains a large variety of mineral elements, including magnesium, phosphorus, calcium, and even iron.

When preparing sorrel for the winter, make the best preparations (see recipes) without salt. With such preservation, it will be possible to use sorrel not only for food, but for medicinal purposes. For example, in folk medicine, it is recommended to eat this green to get rid of scurvy, to cope with beriberi and anemia. The high content of vitamin C in sorrel helps the body absorb iron more easily, raise hemoglobin in the blood. In large doses, sorrel is a laxative, and in small doses, it is an excellent tonic.

As you can see, eating sorrel in any season brings only positive bonuses and results to the human body. Thanks to this herb, digestion is normalized, sorrel is extremely useful for people with gastritis with increased acidity of gastric juice. In general, be sure to take care of harvesting sorrel for the winter so as not to know health problems and strengthen immunity.

24.10.2017

Sorrel with vinegar for the winter

Ingredients: sorrel, salt, water, vinegar

A simple but necessary sorrel preparation for those housewives who often cook green cabbage soup or light vegetable soups. Having closed a couple of jars of canned sorrel, in winter you can cook a hot dinner without any hassle.

Products for the recipe:
- sorrel - bunch,
- water - half a liter,
- 30 g of salt,
- 10 ml of vinegar 9%.

28.10.2016

Sorrel for the winter in jars

Ingredients: Salt, sorrel

If you love sorrel, then you should definitely pickle sorrel for the winter. The sorrel turns out very tasty. It can be used anywhere you like.

Ingredients:

- 1 kilogram of sorrel leaves,
- 2 tablespoons of salt.

15.07.2016

How to properly and simply freeze sorrel for the winter

Ingredients: sorrel

We are preparing an excellent vegetable preparation for the winter - frozen sorrel at home. In this way, you can harvest not only greens, but also any vegetables, fruits, mushrooms. It is worth taking note of the recipe, it will definitely come in handy.

Ingredients:
- fresh sorrel,
- food bags.

22.04.2016

Harvesting sorrel for the winter without salt

Ingredients: sorrel, water

Have a rest over the winter from canning? All. Spring has come and it's time to open a new season of blanks. to begin with, we suggest that you save the first green - sorrel. It can be salted and dried. But we suggest you preserve it without salt.

For the recipe you will need:
- sorrel - 1 bunch,
- water.

Step 1: prepare inventory.

We take the required number of liter, and preferably half-liter cans and the same number of metal screw or ordinary lids with rubber bands and carefully inspect them for any damage, such as cracks, notches, rust. Now we decide the type of their further processing. Some just wash them well with a soft sponge and soda. Others sterilize in any convenient way, in the microwave, oven or on the stove, this option is more reliable. When the inventory is prepared, put it on the countertop and let it dry.

Step 2: prepare the sorrel.

We don’t waste a minute, put the sorrel in the sink and rinse it very carefully from the sand under cold water. Then we recline in a large colander and leave in the sink for 10-15 minutes or until all the moisture has drained.

After that, we move the leaves to a cutting board, cut off their thickened stems, chop the greens across with straws from 5 millimeters to 1 centimeter thick and choose the harvesting method.

Step 3: we prepare sorrel for the winter - freezing.

The first option is very simple, it does not need glass inventory. We spread the chopped sorrel on a baking sheet, previously covered with baking or parchment paper (newspaper is also suitable), and leave to dry completely. Then we distribute the greens in small portions into plastic bags, carefully cork them and send them to the freezer, where they can be stored from 6 months to 1 year. The advantage of this method is that both first and second courses can be prepared from such sorrel, and the minus is that such greens lose most of their acid.

Step 4: we prepare sorrel for the winter - salting.

The second option is also easy, we throw off about a kilogram of dried chopped sorrel into any deep enameled dish, for example, a saucepan or bowl, and sprinkle with a generous portion of salt, this is about 90 grams, a little more, up to 100. Then we mix everything with clean hands until a homogeneous consistency and leave alone for 10-20 minutes, so that the greens start up the juice. After that, we tightly pack the sorrel into prepared half-liter glass jars so that it is covered with its own juice, add a teaspoon of refined vegetable oil to each and tightly cork with lids, trying not to leave gaps. Such a blank is stored only in the refrigerator or cellar. 6 to 8-9 months. Its plus is the preparation of any dishes, the minus is the desirable rinsing before use, otherwise you risk salting your favorite foods.

Step 5: we prepare sorrel for the winter - drying.

Now the third option, it can be done in different ways. We spread the prepared sorrel on a tray covered with a cloth towel and dry it outside in the sun for about a week, not forgetting to cover it with a fly net. You can put a sheet of baking paper on a baking sheet and spread the greens on it. Then send it to the oven, heated to 35 degrees Celsius, and dry to the desired consistency, without covering the door, it takes 2 to 3 hours. Such sorrel is stored in glass jars covered with gauze, or in paper bags in a dry place at room temperature. from 9 months to 1 year. The advantage of such a preparation is that it is suitable for preparing any dishes, the minus is that it loses color, is half acid and crumbles.

Step 6: harvesting sorrel for the winter - blanching and preservation.

The fourth option is more labor intensive. First, bring purified water to a boil in a deep saucepan. Then we lower the chopped sorrel into it and blanch it for 3-4 minutes. After that, using a slotted spoon, lay out the greens that have changed color in sterilized jars, tamping it very tightly, pour boiling water in which it was cooked, and immediately cork well with lids. We put on the floor upside down and cool under a woolen blanket for 2-3 days. Then we send the workpiece to the basement, cellar or pantry, where it can be stored about 1.5 years. Plus blanks - suitable for all dishes, minus - very often acquires a mushy consistency.

Step 7: harvesting sorrel for the winter - sterilization and conservation.

The fifth option is slightly different from the fourth. We distribute fresh chopped sorrel into prepared jars, tamping quite strongly, using a ladle, and pour watering cans with a wide neck with preheated boiling water and cover with lids. We put the workpiece in a saucepan with water starting to heat up and sterilize at a temperature of 100 degrees Celsius: half-liter - 60 minutes, liter - 90 minutes. After processing, using special tongs, we move the jars to the countertop, seal them hermetically with a kitchen towel or a conservation key, turn them upside down and cool under a blanket for several days. Plus blanks - storage 1 to 2 years, minus - after prolonged heat treatment, it loses most of the acid, the greens become very soft and very often boiled during the preparation of the first or second hot dishes.

Step 8: harvesting sorrel for the winter - pouring and conservation.

For this sixth option, they use well or spring water, they are not at all against such experiments, but if you live in a city where the plumbing systems are slightly outdated, then it is better to play it safe. Pour purified or tap water into a small saucepan, put on medium heat and, after boiling, let it boil a little, for about 2-3 minutes. Then we move it to the countertop and leave it alone until use, let the heavy metals settle. Then we distribute the sorrel into jars, tamp, add 1/2 teaspoon of salt without iodine to each, pour boiling water (you can just boiled chilled water) and tightly close the lid. We turn the blanks upside down and leave to cool under the covers. You can store such canned food in the cellar, basement, pantry or refrigerator. 5–9 months to 1 year.

Step 9: We serve sorrel for the winter.

Sorrel for the winter is an excellent base that is used to prepare many delicious dishes, for example, soups, pickles, borscht, salads, and any pastries. Its shelf life depends on the processing method, but any of the selected options is good in its own way. Cook with love and enjoy!
Bon appetit!

Method "Salting". Why add vegetable oil? So that mold does not form on the surface of the sorrel during a long period of storage;

Frozen sorrel does not need to be thawed before use, it is better to immediately put it in a practically ready first or second course and bring the food to the desired state;

In the “Filling and Preservation” method, ordinary chilled water allows you to preserve the color of the leaves, but sometimes such a blank deteriorates, that is, it explodes, so it’s still better to use boiling water.