sorrel blanks for winter
It is important for connoisseurs of vitamins to prepare herbs precisely in the period from May to mid-June. And what are we worse? Stock up on utilities will help sorrel blanks. Properly selected recipes are a guarantee preservation of all vitamins
Winter sorrel blanks
For good quality sorrel billets, always Select undamaged leaves with rich green. Never use vinegar for sorrel blanks – this is will destroy that sourness and aroma, because of which, in principle, by us love this vegetable so much.
Sorrel and nettle blanks for green necks
To prepare sorrel we need:
- sorrel leaves – 1 kg
- young nettle leaves – 1 kg
- parsley greens 6-7 branches
- a pinch of salt
- lemon juice 1 teaspoon
- water 100 ml
Harvest sorrel for the winter for green cabbage soup with nettles it is possible so:
Carefully selected leaves of young sorrel and nettle well rinse with running water along with parsley.
Lightly cut the greens into strips, add water and lemon juice. Boil the sorrel and boil for 2 minutes,
add a pinch of salt.
Pour almost ready green cabbage soup; Pour hot sterilized jars, roll up and leave to cool upside down.
Store such a workpiece at room temperature. temperature.
Cold Salting Sorrel
- For 1 kg of sorrel, you need to take 50 grams of coarse salt
For this recipe you need to collect sorrel leaves very young, until the growth of the plant has gone into the stem.
Young leaves are carefully sorted and washed in running water repeatedly.
Cut the leaves along the stem into strips, sprinkling with salt, well stir.
When filling sterilized dry cans with sorrel, it is necessary shaking the can so that the product lays more tightly.
Jars filled to the shoulders are covered with salt on top and closes.
Keep such a sorrel in a cool place. When cooking dishes, sorrel is either washed or the dish is not salted.
Hot sorrel salting
To prepare 1 half liter jar of sorrel to us will need:
- sorrel leaves 400 gr
- green onion 100 gr
- dill greens 3 sprigs
- parsley zalen 3 branches
- 1/2 teaspoon salt
- water 100 ml
Prepared sorrel leaves, cut not very finely, lay in enameled pan and add finely chopped dill, parsley and onion.
Pour boiling water, salt and bring the green mixture to a boil. Put the resulting mass in hot clean jars and clog up.
There are 2 options for post-processing:
cans with sorrel are sterilized for 20 minutes and left to leave in water
jars of sorrel are wrapped in pillows until the next of the day.
Tasty ideas:
I recommend not to forget to harvest herbs for the winter! In the midst of young shoots try different vitamin salads or summer soups. Especially useful and tasteful of nettles — your breathtaking energy will simply be to be surprised)
