It's time to take care of the food security of your family - to start making the necessary and useful preparations. Today about sorrel.
There are many ways and recipes to preserve healthy greens with such a pleasant sourness for future use.
You can freeze sorrel leaves, pickle in a special brine, simply sprinkle with salt, or even dry in a dryer.
Method number 1 - freezing
Everything is simple here: sort the sorrel, wash, cut off the tough stems and cut into convenient pieces. Dry a little on a towel and pack in bags. Put in the freezer.
Add to cabbage soup, borscht, soups.
Method number 2 - as fresh
How to cook:
Sort the sorrel leaves and place in a large bowl and cover with water. Rinse thoroughly. Sterilize glass jars, boil lids.
Finely chop the sorrel leaves and fold tightly into jars.
Pour 1 liter of cold water into a saucepan and dissolve 30 grams in it. salt. Add 100 ml of 9% vinegar and mix well with a spoon.
Pour the prepared solution into jars with sorrel to the very top and immediately roll up with clean lids.
Important! Do not heat the marinade! It is due to the fact that sorrel is not subjected to heat treatment that it retains its bright green color and natural fresh taste.
Leave the rolled up banks in a conspicuous place for a day or two. Then transfer to a cool dark place for storage.
Method number 3 - borsch dressing with sorrel
Ingredients:
1 kg sorrel
300 gr. beet tops
300 gr. carrot tops
1 bunch of dill
3 tbsp. l. top salt
1.5 tbsp. water
How to cook:
Soak greens for 10 minutes in warm water, then rinse under running water.
Finely chop all the greens, even with the stems, and place in a saucepan. Pour over hot water and cook for exactly 5 minutes on low heat, add salt.
Divide the hot green-burgundy mass into clean, sterilized jars and close the lids. When it cools down, put it in the refrigerator for storage.
Method number 4 - without salt and vinegar
How to cook:
Sort out the sorrel leaves, rinse, dry, cut.
And then tamp it tightly into previously sterilized jars. It is better to use cans of small volume, for example 0.5 or 0.7 liters.
Pour the sorrel in jars with cold boiled water. Then cover with clean lids. Sterilize for 7-10 minutes. Roll up. Suck and remove to a dark and cool place.
Method number 5 - salting
There are two simplest and most reliable ways - dry ambassador and salting with sterilization.
In the first case, the method is as old as the world: just lay dry sorrel in dense layers in a jar, sprinkling each layer with coarse salt. Store in a cool place.
And the second way is to do the same thing, just put the cans in a tank of water and sterilize 0.5 l = 7-10 minutes, 1 l = 10-15 minutes. Sorrel will settle during sterilization, so it is better to prepare a bowl or bowl with sorrel, chopped and sprinkled with salt, and place in jars as it settles.
Roll up, cool and store. No vinegar needed.
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Thanks for reading to the end!