Already it is time to slowly start preparations for the winter. Today I want to share a simple but very classy way of fennel preparations for the winter. When we lived in the village, we had a lot in the garden dill and other herbs. All summer eating fresh from the garden, and in the winter mum harvested dill and salt in the banks.
In general, I am telling the recipe :)) But first, the proportion of:
200 g of dill - 1 tablespoon salt
STEP 1
Prepare dill: a good wash, remove the thick stems and dried.
STEP 2
Chop the dill. Cut is not too small - 5-10 mm is enough.
STEP 3
Pour salt into dill, mix, and leave for 2-2.5 hours. During this time, dill "settle" slightly changes its color - as it should be.
STEP 4
Spread the dill and salt in a clean, dry jars (I pre-sterilize jars), rammed. Close the lid and remove the cellar or refrigerator. Dill to taste even a few months will be like fresh. Only change color slightly.
Fennel, cooked in this way for a long time does not deteriorate due to the large amount of salt. Keep this in mind when you add it to the dish - it is possible to overdo!
If you liked my recipe for pickling dill - for sale, Like. You do not make it difficult, but very important to me, because I spend a lot of time and energy on the channel, I try for you. Thanks!