Marinated sorrel for the winter will definitely come in handy for creating delicious green cabbage soup. It is better not to blanch these greens before marinating so that vitamins, as well as freshness and color, are preserved. Oxalic acid will not allow the workpiece to deteriorate even in its raw form; you do not need to add vinegar either. Sorrel is marinated exclusively in its own juice, which is released thanks to the salt. Its amount may depend on the storage location of the workpiece. For example, if you store it in a cool place, then the amount of salt can be reduced, and vice versa. Sorrel must be chopped; in general, the leaves will not give the necessary acid.
Vilkin. Pro is a unique culinary community. Here you will always find proven recipes for every taste.
Ingredients:
Fresh sorrel - 700 gr.
Salt - 40 gr.
Step by step recipe:
Prepare food and marinate containers. For a given amount of sorrel, one small can of 300 ml is needed.
Cut the leaves of the plant from the stems. If desired, the sorrel can be marinated along with the stalks, cutting them very finely.
Go through the leaves: sift out flabby and spoiled copies, they can ruin the workpiece. Place the sorrel in cold water, wash thoroughly, fold it onto a sieve to drain the water.
To completely rid the greens of moisture, fold the leaves one by one on a cloth towel and dry. The less excess liquid gets into the jar, the more concentrated the marinade will be.
Lay the leaves on the board close to each other, cut them across. The size of the cut can be very different, chop it like a green borscht.
Place the sorrel slices in a deep bowl, sprinkle generously with salt, remember with your hands.
In this state, let it stand for 1 hour, so a lot of juice will stand out. At the same time, the leaves will greatly decrease in volume, from large bunches of fresh sorrel you will get a small amount of pickled product. During the process, stir the mixture occasionally and squeeze so that more juice comes out.
Transfer the sorrel to a sterile jar, tamping it down as tightly as possible.
Pour marinade on top, screw with a sterile lid.
Send the jar with the blank to the cellar for storage.
When using pickled sorrel, be sure to consider its salty taste so as not to oversalt the main course.
If you like the recipe, like it (the author will be very pleased!) And save it in social networks.
All our author's recipes can be found on the website: https://vilkin.pro
Come visit, read, comment, cook and share your results!
All culinary inspiration :)
Your friend and helper, Vilkin!