How to prepare sorrel in jars for the winter - local recipes from all over the country

You can roll sorrel for the winter in banks in different ways. Proper preservation preserves a gentle sour taste and maximum amount of vitamins. Preparations are suitable for salads, first courses, a variety of sauces and side dishes.

Training

Sorrel is a low-calorie product saturated with fiber, organic acids and vitamins. This is the first spring greens from which a light and fragrant soup is obtained. Since the grass does not grow in winter, experienced housewives harvest it in banks in the summer and use it in the cold season.

To preserve greens, follow simple rules:

• use only young bright green leaves - they have an optimal level of acidity and a lot of vitamins;
• reject twisted, eaten shoots. Wash the selected product, put it in a deep bowl and fill it with water for half an hour to completely clean it from dirt;
• dry the sorrel on a terry towel and cut it in any convenient way.

Before tightening the jars, wash them thoroughly with soap and sterilize. Pour boiling water over metal covers for 5 minutes.

For canning sorrel, it is best to take containers with a capacity of 0.5 l and use the contents immediately after opening.

Cooking recipes

Close the sorrel for the winter in banks is possible without much effort. The acid in the leaves is a good preservative, so do not be afraid to use recipes without sterilizing herbs. Keep this preparation in the basement and try to consume for 3-6 months. If you need to preserve the product for a long time, heat treatment is required.

Without salt

For cooking, you need fresh sorrel and plain water:

1. Wash and finely chop the greens.
2. Fold it in jars and tamp.
3. Boil water, fill in raw materials and quickly roll up.
4. Place the container lid down and wrap it in a warm blanket.
5. After 2-3 days, lower the cans into the basement.

With salt

For a half-liter capacity, 1 dessert spoon of salt is enough:

1. Cut fresh greens into strips and put in a bowl.
2. Take a jar, pour in a layer of sorrel 2-3 cm thick and sprinkle with salt.
3. Repeat the manipulation until the container is full.
4. Boil water first. Pour into cans and roll up.

In own juice

To prepare the recipe, you don’t need sugar, salt or spices. The only ingredient that is needed is a young juicy sorrel. Cutted and whole leaves can be preserved, especially if they are small.

1. Wash the greens and dry.
2. Fold tightly in a jar and tamp with a spoon.
3. Place the container in a pot of boiling water.
4. From the heat, the leaves let juice and sit down.
5. Add fresh greens several times.
6. When the juice fills the entire jar, tighten it with an iron lid.

Put the corked sorrel in the refrigerator or lower it to the basement.

Pickling

If you want to prepare a delicious sorrel for borsch, salt it in jars.

1. Rinse the herbs, chop and put in a large pot.
2. Pour salt at the rate of 100 g per 1 kg of sorrel and mix thoroughly with your hands.
3. Leave on for 2-3 hours. During this time, the mass is saturated with salt and let the juice.
4. Transfer it to a sterile jar, tamp with a spoon and close the capron lid.

Put the salty sorrel in a cool dark place.

Some housewives pour from above 2-3 tbsp. l vegetable oil, This measure allows salting to be stored longer.

To improve the taste, you can add parsley and dill to the slices.

Rinse the product with water before use.Using the workpiece, first try the dish, and then salt.

With vinegar

To pickle sorrel, prepare the necessary ingredients. For 1 liter of water you will need 100 g of table vinegar and 1 tbsp. l coarse salt.

1. Wash and fill the sorrel with water.
2. While it is soaking, sterilize the jars.
3. Cut the greens with medium layers and fill the container as densely as possible.
4. For the marinade, pour a liter of water into the pan and bring to a boil.
5. Add vinegar, salt and mix thoroughly.
6. Remove from the stove, pour into jars and cork with iron lids.

Fill the container with marinade to the very neck. In this case, there will be no air left inside and the sorrel will be well stored. This method of preservation fully preserves the taste and appearance of greens.

Without salt and spices

The recipe is perfect to roll cans with sorrel for salads, borscht and soups.

1. Pour water into a saucepan and set on fire.
2. While it is boiling, rinse and cut the greens.
3. Transfer it to a special grid for blanching or colander and dip it in boiling water.
4. Cook for 3 minutes, pull and dip into ice water to stop the heat treatment. The procedure improves palatability and maintains a bright green color in rolled leaves.

Spread blanched sorrel in jars and set to sterilize for 20 minutes. Roll up. Warm cans with a blanket. When they cool, hide in the pantry.

Boiled sorrel

First sterilize the container and fill the sorrel with liquid to remove all dust from the leaves. Cut the green shoots, place in a pot of water and bring to a boil. Cook the product over low heat until it darkens slightly. This usually takes 4–5 minutes. Transfer the leaves to the jars with a slotted spoon, fill with boiling water and cork with metal lids.

When cooking borsch from boiled sorrel, add leaves to the pan a few minutes before turning off the dish.

Mashed potatoes

For preparing sauces, side dishes and dressing soups, sorrel puree rolled for the winter is suitable:

1. Sort, wash the leaves of the sorrel and dip in boiling water for 3 minutes.
2. Remove, cool slightly and grind through a sieve or twist in a meat grinder.
3. Put the mashed potatoes in an enameled bowl, put on a slow fire. Stir, not stopping for a second, otherwise the mass will burn and become tasteless.
4. When the puree warms up to 80 degrees, pour it into half-liter jars and sterilize for 40 minutes.
5. Close with metal covers and put in a cool dark place.

Assorted

Harvesting sorrel for future use is possible with additional ingredients. This setting is a real vitamin bomb, indispensable in the winter.

To make a half-liter jar, you will need:

• 400 g of sorrel;
• 75 g of green onions;
• 5 g of dill and parsley;
• 10 g of salt;
• water.

Canning process:

1. Sort the greens, wash and chop.
2. Put in a pan and fill with water so that it completely covers the raw materials.
3. Bring to a boil and cook for 10 minutes.
4. Place the hot workpiece in jars and sterilize for 20 minutes.

Canned sorrel with onions and parsley is perfectly stored in the pantry for a year.

Set for borsch

To prepare delicious and healthy first courses in winter, use this recipe:

1. Take the young stalks of nettle, wash and cut into pieces.
2. In a similar way, prepare the sorrel.
3. Mix the ingredients in a ratio of 1: 2 in an enameled pan, pour water and boil for 5 minutes.
4. Put hot in a glass bowl, sterilize for 20 minutes and roll up.

Curled jars of herbs are a reliable help for every housewife. With their help, you can significantly expand the winter menu, provide the body with vitamins and improve the taste of dishes.