Recipe for seaming sorrel for the winter with salt. Quick recipe in the microwave

Sorrel is a useful herb that is actively used in the preparation of green borscht, okroshka and various salads. In the warm season, this plant is plentiful, but in the cold months it cannot be found on any shelves or in stores. What can be done so that in January you can enjoy the sour taste of green borscht? There is a way out: it is necessary to stock up on this vegetable crop from the summer. And today we will learn how to harvest sorrel for the winter and what recipes can be used.

Cold pickling vegetables

This recipe will require sorrel (1 kg) and salt (30 g). Rinse the leaves, dry them, spread them on a wide towel, cut and salt. Pour sorrel into clean, washed jars and tamp it well. Pour cold water on top, put a pinch of salt, and then tightly close the nylon lid. Canned sorrel is ready for the winter, and now determine it in a cool place for further storage (cellar or refrigerator).

Harvesting vegetables for the winter without salt

For this recipe we need:

1. Rinse the dill and onion and chop finely, and then lower the greens into the pan, where the water should already be boiling.
2. Rinse the sorrel thoroughly, remove all unnecessary blades of grass, and also get rid of the petioles. Cut the plant into oblong strips and dip into the pan, where the greens are already present. Simmer the whole mixture over low heat for about 5 minutes.
3. Prepare canning jars in advance, wash thoroughly with water using soda, and then sterilize in the oven or steam.
4. When the cooking time of the greens comes to an end, take a large spoon and begin to carefully transfer the contents of the pan into half-liter vessels and immediately roll them up.

Preserving sorrel without salt is a fairly easy process, and we do not need this white powder, since the acid contained in the plant is a kind of preservative.

Note: it is most rational to roll our vegetable crop into 0.5 l jars, since an open container with greens cannot be stored for more than one week, otherwise you will open and use your workpiece completely.

Freezing the plant

How to prepare sorrel for the winter in order to reduce the time for its preparation? Just enough to freeze it.

This method of harvesting is suitable for those who have a large freezer and a place to store greens. Freezing sorrel for the winter can be done in two ways.

1. Sort the fresh leaves of the plant, remove unnecessary tails and thoroughly rinse each leaf under water. Then lay the leaves on a wide towel and let them dry completely. Then cut into strips and place in plastic bags and immediately place in the freezer.
2. Wash the sorrel, cut it as you like, and then drop the plant into boiling water for 2 minutes. Then quickly remove the greens with a slotted spoon and tip it into a colander to drain excess water. Leave the plant in the bucket for 2 hours to cool the mass. While the sorrel is cooling, take out special molds in which you will then put the greens. Tamp the cooled mass into the prepared container and send it to the freezer. Later, when the vegetable crop sets and turns into frozen cubes, you can remove the molds and pour the plant into a bag.

Green vitamins in their own juice

Sorrel for the winter in jars can be prepared following a fairly simple recipe.

Summer and autumn are two wonderful seasons. It is during this period that you should take care of what you need to prepare for the winter. One of the most pressing issues is how to make sorrel for the winter, preparations and conservation for the winter table.

Sorrel for the winter, blanks: the best recipes

It is no secret that at present there are a huge number of recipes for harvesting and preserving sorrel for the winter. There are several the most popular of them:

• To make canned sorrel for the winter, you need to prepare about 900 gr. green leaves and 100 gr. salt. The main product must be thoroughly washed and dried. It is worth noting that you need to select only whole leaves without damage by insects. They should be divided into several piles and boiled for several minutes. Banks must first be held over the steam. Further, the stems of the plant must be folded into a container, pour boiled water over it, salt it and close the lid tightly;
• Another popular recipe is salted sorrel. To prepare it, you need to cook about 1 kilogram of greens and 100 gr. salt. Each leaf must be washed, dried and finely chopped. After that, all the greens need to be laid out in containers and salted. Each jar must be closed with a lid;
• Useful product is green puree created from sorrel. It can also be harvested for the winter. To prepare this healthy dish, you need to add about 30 grams of salt per kilogram of greens. Each leaf needs to be washed and finely chopped. The product should be put in a container, pour a small amount of boiling water and close the lid tightly.

Harvesting sorrel for the winter at home

There is more some unusual recipes sorrel, you can make such a product at home:

• Perfect for any side dish salting sorrel with herbs. This recipe is one of the easiest. To prepare it, you need to prepare about 10 grams of salt, 10 grams of any greens (dill or parsley), 320 grams of water, 200 grams of green onions and 800 grams of sorrel. Each product needs to be washed, dried and chopped. After that, the green mixture must be boiled in a saucepan for 10 minutes. Hot mashed potatoes need to be decomposed into containers and tightly closed with a lid;
• Many housewives like to add sorrel to soup. In order to have the opportunity to cook your favorite dish in winter, you need to freeze the product for the winter. To do this, rinse the leaves, cut them and put them in a plastic bag. The plant should be frozen in the chamber;
• Another way to prepare the product is dry up his. To do this, rinse, chop the leaves and spread them into small pieces on a sheet of newspaper. After they dry, they can be put into jars and stored in a cool place;
• also do salting sorrel with the addition of sour cream sauce. Such a product can be stored for a short time. The recipe for preparing the dish differs from salting only in that a small amount of sour cream is required to be added to boiling water.

Useful properties of sorrel

Sorrel is a green vegetable crop that is very loved by young children. Its sour taste makes any dish spicy and fragrant. We must not forget about the benefits that this plant brings. Often, it is called a drug, as it improves the immune system and the digestive system. Despite the huge number of positive qualities, this plant is unpretentious in its care.

It is hard to imagine, but in one small leaf there are a number of useful substances: magnesium, calcium and potassium. If you eat the sorrel root itself, then iron will also enter the body. Such greens also help cleanse the blood, improve liver function and treat infertility.

The juice squeezed from the leaves is used to relieve coughs, runny nose and headaches.

By adding a small amount of sorrel to your favorite dish, you can enrich it with vitamins. For this reason, greens are actively used in cooking. It is suitable for dressing cabbage soup, salads and many hot dishes. However, before using this dish, you should find out if it can be done.

Contraindications

Despite the benefits of this product, not all people can afford to eat sorrel. There is a small list of contraindications:

• Before adding sour greens to a dish, you should consider whether a person is suffering from high acidity in the body or stomach problems. With such diseases, it is impossible to use sorrel;
• A contraindication is also a violation of the kidneys and intestines;
• Pregnant women can eat sorrel, but in a small amount;
• A nursing mother should remember that after eating greens, her baby may have problems with stools;
• Another contraindication is the presence of problems with the thyroid gland.

A healthy person may also experience discomfort after eating sorrel. It is worth noting that it is recommended to use only a young fetus. It is advisable to eat the product and make preparations in early summer - until mid-July.

Plant storage features

Sorrel must be cooked correctly so that it retains all its beneficial properties for a long time. To do this, you should only use sterilized jars small size. A container with a volume of 0.5 liters is suitable. Banks can only be stored in a dry and cool place. Under such conditions, the plant can be stored for up to 1 year.

Product can be stored up to two years frozen. This procedure can be done once. If you defrost the greens, and then put it back in the freezer, then it will lose all its useful properties.

Dried sorrel can be stored for up to 1 year, while it must be periodically mixed and stored. only in a cool place.

Every housewife should know about the preparation of sorrel for the winter and the features of this procedure. With the right approach to it, in the winter season, the house will always have a healthy dish, equipped with a huge amount of useful substances. Such preparations can be made even by those people who do not have a garden, since this acidic plant can also be grown on a balcony or on a windowsill.

Harvesting video

Many housewives prepare sorrel for the winter in their own way, which does not always keep the leaves fresh and tasty. Therefore, we will talk about ways to harvest sorrel for the winter, which will not require you to spend a lot of time or money.

The easiest and time-tested way to prepare sorrel for the winter is drying. There are two ways to dry the leaves: in the air or in an electric dryer.

After collecting, carefully sort out the leaves, remove rotten or damaged ones. Rinse with water if dust has settled on the sorrel. To dry the sorrel in the air, you need to collect the greens in small bunches, tie with a thick thread and hang in the shade.

Important! The sun's rays should not fall on the sorrel, otherwise the leaves will discolor and begin to crumble.

When creating bunches, remember that the leaves in it must dry out equally. If you knit too thick a bunch, then the sorrel in the center will not dry out, but will sag. Therefore, try to stick to a thickness of no more than 5-7 cm. Also ensure good ventilation if the leaves are dried indoors.

If drying in bunches is inconvenient, then you can spread the green leaves on paper or on a sieve. Remember that the thinner the layer, the faster it dries. Even if you have very little space for drying, then you can’t spread sorrel in a layer more than 15 cm thick, as the leaves can rot.

Sorrel can be dried in an electric dryer. This method is faster, but not suitable for everyone. Before drying, the sorrel should be finely chopped. To begin with, try drying a small portion so that you know for sure that you like the quality and taste of the finished product. After a few attempts, you will know exactly how long the leaves should be in the dryer.

Ready dry sorrel should be dark green in color. When pressed, the leaves should crumble into small pieces. At the same time, pay attention to whether the leaves are completely dry or only at the edges. After drying, the sorrel is stored in opaque jars with a twist. Banks should not be placed in a very humid place so that the sorrel does not deteriorate (even the tightest lid allows moisture to pass inside the jar).

Important! Worth mentioning is oxalic acid, which can aggravate kidney-related diseases. People with high stomach acidity should also eat dishes with sorrel in small quantities.

Freezing sorrel

Many housewives thought about how to keep sorrel fresh in the refrigerator. . Dried sorrel does not have much freshness or taste, so you can try freezing the leaves to keep them soft and juicy. Before freezing, sort through the sorrel to get rid of grass or spoiled leaves. Next, the sorrel is washed in cold water and dipped in boiling water for a minute. The sorrel will darken a little, becoming an olive color.

Important! Changing the color of sorrel after hot water does not affect the taste and vitamin composition.

After heat treatment, the sorrel is left for a couple of hours to dry and cool. If you put wet sorrel in the freezer, then you end up with just a lump of ice that will take up extra space. After the leaves have dried, they need to be laid out in bowls or plastic bags that can be easily opened.

When you need sorrel in winter, do not defrost it prematurely. Still frozen leaves are thrown into soup or borscht, which will quickly melt and give the dish its taste.

There is another way to freeze, which requires a blender. Peeled and washed leaves are crushed in a blender to a puree state, laid out in bowls and frozen. This method is a little inconvenient, since you will have to use the entire product when defrosting. Therefore, crushed sorrel can be put in ice molds. This way you can use as much frozen sorrel as you need.

Sorrel is frozen for the winter not only to preserve taste or vitamin composition. This is done so that the leaves do not deteriorate (as when dried) or are not very salty (as when salted). Freezing preserves the primary taste of the product, so you can not be afraid that the preserved product will spoil the dishes.

Did you know? Due to the high content of tannins in sorrel, the roots of many species are a valuable raw material for tanning leather. They are used as yellow and red dyes.

Our great-grandmothers also knew how to store sorrel: for this, they salted it for the winter in jars. This method will never outlive itself, as it does not require much effort or some kind of technique.

Before salting, estimate the amount of sorrel and prepare jars. It is best to salt the product in half-liter or liter jars. Before salting, sorrel must be cleaned and washed. If the sheets are large, cut them, but do not grind them. After that, put the sorrel in a container and sprinkle with salt at the rate of 15 g of salt per 0.5 kg of sorrel. Mix the crushed leaves with salt and let them stand for 2-3 hours.

After the sorrel has stood and let the juice flow, it must be transferred to sterilized jars. Banks do not need to be rolled up, just screw the lid tightly and put it in the refrigerator or cellar.

We answered the question of how to properly pickle sorrel. Now let's talk about a few tricks when using it:

• when adding sorrel to a dish, use 3 times less salt;
• salt sorrel with dill or spinach in equal proportions to enjoy a "vitamin cocktail" in the cold season;
• for salting, use young sorrel so that the product stands longer and retains its taste.

Important! Salted sorrel can be stored for about 7-8 months in a cold place.

Another interesting the method of storing greens is in their own juice. The advantage of this method of preserving sorrel is that you can do without adding salt or sugar. This method is very useful for dishes that are prepared strictly according to the recipe, and excess salt or sugar can spoil the taste. At the same time, there is no need to roll up jars or boil for a long time, sorrel, due to its acid, is perfectly stored even without the addition of vinegar.

First you need to prepare the sorrel: remove dry leaves, remove grass and other debris, rinse from dust and dirt. Take the largest saucepan, fill it halfway with water and put it on the fire. Prepare half-liter (in extreme cases - liter) jars and fill them with sorrel leaves. You can cut the leaves or put them whole, depending on your preference and the size of the leaves.

After you have filled the jars, they need to be placed in a pot of water. As soon as the sorrel begins to “sit down” under the influence of temperature, add more. When you notice that the oxalic juice has risen to the neck of the jar, the process is complete. Sorrel jars need to be cooled a little and closed with silicone lids. Then you can place the jars either in the refrigerator or in the cellar.

This method does not take as much time as conventional preservation. At the same time, you can not be afraid that the banks will “shoot” or the sorrel will turn sour.

Canning sorrel for the winter

“If a product can be preserved, then it must be preserved,” many housewives will say so, and they will be right. The process of preserving sorrel for the winter is not much different from rolling vegetables or fruits, but you need to take into account your own characteristics in order to get tasty and juicy greens for borscht.

First, let's prepare our greens for preservation. To do this, clean the sorrel from debris and pour cold water for 20 minutes. This is done in order to completely get rid of dirt. We sterilize the jars and put them neck down on a towel. Also, do not forget about the sterilization of the lids (for 5 minutes you need to pour only boiled water). After washing, the sorrel is cut and placed in jars. It is not necessary to completely discard the stems - they contain a little more acid than the leaves, and it will only help with conservation.

After you have filled the jars, you need to fill them with boiling water to the top and release the bubbles (for this you can just put a spoon on top and wait a bit). As soon as all the air has come out, add water to the neck and roll it up with an iron lid.

Sorrel is a useful herb in all respects. Sorrel contains a large amount of vitamins A, E, K, some B vitamins, ascorbic and oxalic acid, a lot of tannins, as well as micro and macro elements - potassium, magnesium, iron, calcium ... The healing properties of sorrel have been known for thousands of years. Europe has been using sorrel for food for a long time, but in our country, sour leaves were tasted some 200 years ago. Therefore, sorrel is most often associated with green spring cabbage soup, but in European cuisine sorrel is added to warm salads and meat stews, used in the preparation of sauces and side dishes, added to bread to give a subtle sour flavor.

This is a great opportunity to stock up on vitamins for the whole winter. Sorrel can be frozen, salted, canned without salt, in its natural form, or prepared as semi-finished products for cabbage soup. Some housewives do not grow sorrel on their plot, preferring to collect wild sorrel - it is more fragrant and sour. But not everyone has the opportunity to go to protected places for a quiet hunt for sorrel. Therefore, a bed with sorrel makes us happy with fresh sour leaves for the whole summer. There are more than 50 varieties of sorrel cultivars - there are plenty to choose from!

Salted sorrel for the winter

To harvest sorrel for the winter in this way, you will need a wooden tub. Rinse the sorrel, sort it out and dry it on a towel. Fold in a tub, sprinkling with salt (at the rate of 30 g per 1 kg of sorrel), cover with a circle and put oppression. When the sorrel falls, report fresh. Keep the tub in the cellar. Before use, sorrel should be washed, chopped and put in a dish shortly before readiness.

Canned sorrel for the winter

For 900 g of sorrel, take 100 g of salt. Rinse and sort the sorrel, then blanch it in boiling water for 3-5 minutes. Wipe through a sieve. Heat the resulting puree to a boil and pour into jars. Sterilize filled jars in boiling water for 60 minutes.

Sorrel with salt

For 1 kg of sorrel - 100 g of salt. Rinse, sort out the sorrel, dry on a towel. Finely chop the sorrel and place in jars, sprinkling with salt and tamping. Close jars with lids and store in a cool place.

Sorrel natural

Prepared sorrel leaves blanch for 4-5 minutes. Arrange in jars and sterilize for 30-40 minutes. Roll up.

Sorrel puree with salt

For 1 kg of sorrel, take 30 g of salt. Rinse the sorrel, sort it out and dry it on a towel. Pass the sorrel through a meat grinder and mix thoroughly with salt. Fill the sterilized glass bottles with a funnel and fill with melted fat. Cork the bottles with corks and store in the cellar in a horizontal position. This puree serves as a dressing for first courses or the basis for making sauces.

Canned sorrel with herbs

Ingredients for a 1 liter jar:
750 g sorrel
150 g green onions,
10 g green dill,
10 g parsley,
10 g salt
300 ml of water.

Cooking:
Rinse the sorrel and herbs, sort and finely chop. Put in an enamel pan, salt and cover with boiling water. Boil for 10 minutes and spread hot. Cover with lids and sterilize for 20 minutes. Roll up and leave in the same water to cool.

Ready-made semi-finished products for cabbage soup are good because to use them in winter, you just need to add the contents of the jar to a pot of boiling broth in which the potatoes have already been cooked. Potatoes must be cooked completely, otherwise the acid contained in the sorrel blanks will not allow it to boil, and it will be tough.

Ingredients for a 1 liter jar:
150 g sorrel
150 g spinach
10 g parsley root,
10 g celery root,
20 g onion
15 g salt
3-4 black peppercorns
1 bay leaf.

Cooking:
Rinse the greens, sort and finely chop. Peel the parsley and celery roots, boil in boiling water for 15 minutes, cool in cold water and cut into strips. Onion cut into half rings. Put everything in a saucepan, add water at the rate of ½ stack. per 1 liter, salt and cook for 10 minutes from the moment of boiling. Pour into hot jars and sterilize for 20 minutes in low-boiling water. Roll up. To prepare cabbage soup, add the contents of the jar to the boiling meat broth, boil for 10 minutes and serve. You can add boiled eggs and sour cream to the cabbage soup.

Shchi with garlic greens

Ingredients:
800 g sorrel
100 g green garlic,
50 g parsley,
200 ml of water
salt - to taste.

Cooking:
Rinse the greens, sort and chop. Put in a saucepan, add water, salt, put on fire and boil from the moment of boiling for 5 minutes. Pour hot into sterilized jars and roll up.

Ingredients:
800 g sorrel
30 g carrot tops,
50 g parsley,
200 ml of water
5 g salt.

Cooking:
Rinse the greens and finely chop. Put in a saucepan, add water and salt and put on fire. Bring to a boil and cook for 5 minutes. Pour hot into sterilized jars and roll up.

Ingredients:
800 g sorrel
200 g green onions,
20 g carrot tops,
200 ml of water
5 g salt.

Cooking:
Chop the washed and sorted greens, put in a saucepan, salt, pour in water. Bring to a boil and cook for 5 minutes. Pour hot into sterilized jars. Roll up.

Sorrel Dressing with Garlic Arrows

Ingredients:
800 g sorrel
100 g arrows of garlic,
50 green parsley,
1 stack water,
5 g salt.

Cooking:
Rinse the greens, shake off the water and chop finely. Put the greens in a saucepan, add water and salt. Bring to a boil and cook for 5 minutes. Spread hot in sterilized jars, roll up and turn over.

Drying and freezing is the most gentle preparation of sorrel for the winter. In this case, the maximum amount of vitamins is preserved in sorrel. Freezing is suitable for those who have a freezer. Dried sorrel must be stored in a cool, dry place, making sure that the sorrel does not become damp.

Frozen green mix "Vitamin"

Take sorrel and nettle greens in a ratio of 2: 1, rinse and cut. Mix greens, place in plastic bags and freeze.

Dried sorrel

Rinse the young sorrel leaves thoroughly, sort them out and place them on tablecloths. Dry in a dark place and store in sealed jars. Dried sorrel is applied as follows: pour about ½ stack of dry sorrel into ½ stack. boiling water, add ½ tbsp. oil and simmer over medium heat until soft. Then pour in 1 tbsp. flour, stir until smooth, rub through a sieve and dilute with broth. The resulting mass can be used as a dressing for cabbage soup and borscht or in sauce.

You can cook many different dishes from fresh and canned sorrel. Sorrel blanks for the winter are an excellent vitamin dressing for winter soups, cabbage soup and borscht. Try to add canned sorrel at the very end of cooking, so you save more vitamins. Not too salty sorrel blanks can be used to make casseroles, soufflés, sauces and fillings for pies.

Ingredients:
300 g sorrel
2 tbsp butter,
1 onion
1 tbsp flour,
200 g of broth,
salt, pepper, sour cream - to taste.

Cooking:
Stew chopped sorrel in oil along with chopped onion. Add flour, pour in broth and cook, stirring, until thickened. Add sour cream and spices. Fresh sorrel can be replaced with canned, only it will need to be taken 2-3 times less.

Ingredients:
1 melted cheese
5 tbsp mayonnaise,
2 tbsp crushed sorrel,
4 tbsp water.

Cooking:
Grate the processed cheese on a fine grater and mix with all the ingredients, rubbing thoroughly.

Ingredients:
500 g sorrel
1 cucumber
1 boiled egg
100 g sour cream
2 tsp Sahara,
1 bunch of green onions
salt, pepper, herbs - to taste.

Cooking:
Boil the sorrel in salted water or broth and cool. Add chopped green onion, cucumber, chopped protein and grated egg yolk. Season the soup with salt, sugar, pepper and refrigerate. When serving, season with sour cream and sprinkle with herbs.

Ingredients:
1 kg fresh sorrel (or 500 g canned)
40 g butter,
100 g sour cream
40 g cheese
5 tsp flour,
3 eggs,
salt - to taste.

Cooking:
Heat the oil, fry the flour and put the sorrel in it. Stew for 3-4 minutes, pour in sour cream, stirring constantly, add grated cheese and salt (if necessary). Cool the mass slightly, stir in the yolks and whipped whites. Mix gently and pour into a greased mold. Drizzle with butter on top, sprinkle with cheese and put in a hot oven for 40-60 minutes.

Sorrel casserole

Ingredients:
1.5 kg fresh sorrel (or 500-700 g canned),
60 g cheese
50 g butter,
20 g flour
100 g white bread,
40 g melted butter,
30 g crackers,
salt.

Cooking:
Rinse the sorted sorrel and boil it. Drain the water and pass the sorrel through a meat grinder. Rinse the canned sorrel and pass through a meat grinder. Add grated cheese, flour fried in butter, mix and salt. Lay the slices of toasted white bread on the bottom of the mold, lay out the sorrel, sprinkle with breadcrumbs and grated cheese and place in a hot oven. Keep it there until the casserole is browned.

For all its usefulness, sorrel has some contraindications. Sorrel contains a large amount of oxalic acid, so people suffering from kidney disease are advised to eat dishes with sorrel no more than once a week. If your joints hurt, then you should not get involved in sorrel either.

Bon appetit!

Larisa Shuftaykina

Summer is the richest time of the year for vitamins. During the winter, the body spends the entire supply and in the spring a person feels the need for vitamins. If in the spring months the set of vitamins is significantly limited, then with the advent of summer, all categories of vitamins are available in an accessible mode and in any quantities. One of the most useful and rich in vitamins product that grows in the garden is sorrel. Most often, sorrel is used not in its raw form, because. in some diseases, it can become harmful. Every housewife knows that it is better and more useful to use it for borscht, pies and other pickles in boiled or steamed form. In order to get the set of vitamins necessary for the body in winter, without resorting to chemical preparations, it has become common to roll sorrel into jars.

Previously, this sour grass was simply covered with salt and sent to the cellar. To date, it has already become clear that this method is not entirely correct, firstly, sorrel absorbs a very large amount of salt and loses a significant amount of nutrients, and secondly, borscht itself tastes significantly different from that summer borscht, which is all so love.

Rolling sorrel without adding salt

Raw material preparation:

First you need to prepare the sorrel itself:

• sort the sorrel leaves, while removing the torn, yellowed, missing ones;
• cut stems to leaves;
• wash and coarsely chop the leaves;

It is very important to remember that the sorrel must be washed thoroughly with plenty of water. It is best to fill it with water in a bucket or large bowl, after washing, transfer it carefully to another container and repeat the procedure several times. It is best if the sorrel is washed in four stages.

Rolling into banks:

1. Pour water into the pan (100 mg of water / 100g of sorrel), let the water boil and lower the prepared sorrel into the pan.
2. Do not let it float to the top, use a spoon to return the sorrel to the bottom of the pan.
3. Gently fill ready-made sterilized jars with a spoon and immediately roll up.
4. After seaming, the jars are turned upside down and stand there until completely cooled.
5. It is recommended to store such sorrel in a cool place.

Rolling sorrel with cold water

• Preparation of sorrel and containers:
• Prepare raw materials as already indicated.
• Prepare the jars in the same way as indicated in the previous seaming.

Conservation:

1. First you need to boil water and cool it to room temperature.
2. We decompose the already prepared, chopped sorrel into jars with the addition of two pinches of salt per half-liter jar (respectively, if the volume of the container is larger, then salt is added in proportion).
3. At the end, pour boiled, cooled water to the top, roll up and store in a cool place.

Rolling sorrel with salt

1. We prepare raw materials, and banks as well as already indicated.
2. Salt chopped sorrel in the proportion of 30 grams of salt per 1 kg of sorrel.
3. Grind raw materials with salt and tightly tamp into jars.
4. We close the jars with nylon lids, previously scalded with boiling water.

Rolling sorrel with dill

1. According to the standard method, we prepare sorrel for conservation.
2. We prepare young dill in the same way (thoroughly washing and cutting off the stems).
3. We boil water at the rate of 100 ml of water per 100 grams of raw materials (sorrel and dill).
4. Do not let the greens float to the top, use a spoon to return them to the bottom of the pan.
5. After the water boils a second time, boil for 3 minutes and send to jars.
6. Fill the jars with the finished product, roll up, turn upside down and, wrapped in a towel, leave to cool completely.

Another very good and easy way to preserve sorrel is with salt and without sterilization. For this recipe, we need a lot of salt. It is important to remember that when cooking with such greens, you do not need to add salt.

1. We take already prepared sorrel 1 kilogram.
2. Salt - 100 grams (if there is more sorrel, then the amount of salt, respectively, is more, it is considered in proportion).
3. Dry the sorrel after preparation a little and put it in a saucepan.
4. Sprinkle salt on top and mix greens with your hands. It is very important to do this procedure carefully so that porridge does not turn out.
5. We fill the jars, tamping with either a spoon or a rolling pin.
6. Drain the liquid formed at the bottom of the jar and pour a little more salt on top, so as to cover the top.
7. We close the lid and send it to the refrigerator, or cellar to the coldest places.

Preparation for green borscht

We will need:

• sorrel;
• green onions;
• parsley;
• dill;
• black peppercorns;
• Bay leaf;
• garlic;
• citric acid, or squeezed lemon juice.

Conservation:

1. When preparing sorrel in this case, the stems are not thrown away, but debugged in a separate container. They will be useful to us in the future.
2. We cut all the greens to taste (finely or large - it's up to you) and tightly ram half the jar.
3. Place the peeled garlic cloves in the middle.
4. We ram the remaining half of the can.
5. Sorrel stalks are used to make a sour broth for preservation.
6. Pour all the filled jars with herbs with the finished broth and add a teaspoon of citric acid or lemon juice to each half.
7. We sterilize already packed jars for 30-40 minutes under a covered lid.
8. After we roll up and keep upside down until completely cooled.

We learned many ways to harvest for the winter. You can also freeze sorrel in portions with herbs and without salt.

Video: how to prepare sorrel for the winter