How to save for the winter sorrel: practical recommendations and recipes

Of all the possible options for storing sorrel for the winter, we distinguish conservation (in salt, hot or cold water), drying and freezing. In all cases, the greens should be washed beforehand, cut and cut. The last procedure is considered the most troublesome, so many housewives, before storing sorrel for the winter, do not grind it, leaving the leaves whole. Undoubtedly, this will save a lot of time in the summer, but then when you use the workpiece there will be some inconvenience. So experts in the field of cooking still recommend to grind it beforehand.

Freezing sorrel for the winter

Those who have a good roomy refrigerator, do not even have to think about using another recipe. After all, this one, from the one hand to the banality is simple, but on the other - it allows you to keep the maximum of useful substances in all vegetables, which is exactly the sorrel. Recipes for winter are all good, but this one is still the best.

So, sorrel needs to be sorted, washed, dried, cut and packaged in bags or containers (preferably, portionwise). Then they are sent to the freezer. In the winter, when this vegetable is needed, you will simply need to defrost it at room temperature. In the case when the workpiece is made without grinding, the sorrel must be disassembled into batch bunches, each of which is separately packaged. This is necessary in order to defrost it strictly in the required amount, since it is strongly recommended not to repeat the procedure repeatedly.

Drying

Reflecting on how to save sorrel for the winter, and excluding frost for certain reasons, you should pay attention to this recipe. Leaves must be previously washed, cleaned all weed grass and finely chopped. Then they are laid out in one layer on a clean sheet of paper and left in a dry warm place, excluding direct sunlight. After several days, during which the mass is periodically turned over, the sorrel completely dries and it will be collected in a sealed storage tank. This can be a container or a can with a tight-fitting lid. Before using dried herbs, it must be left in warm water for a while.

Conservation

Knowing how to save for the winter sorrel in the previous two ways, many mistresses still prefer to preserve it. Perhaps this is due to the convenience of further use or simply entered into the habit of putting everything in the banks. Marinade as such for sorrel is not used, because due to the high concentration of acid in the leaves, it does not deteriorate, even if it is filled with cold water. There are several options for conservation. First, it's salting. The prepared sorrel (washed, dried and sliced) is densely laid in glass jars, generously sprinkling it with salt. Close capron or metal lid, water in this case is not used. The process is very simple, but has a number of drawbacks. Firstly, sorrel turns out to be salted, which does not allow using it for desserts and some other dishes. Secondly, he can be stored in this form only in the refrigerator, which is not always convenient.

Two other variants of preservation allow obtaining a moderately salty product. The prepared sorrel must be placed in sterile jars, lightly seasoned (a teaspoon without a slide to a liter container) and pour boiling water. Then they need to be corked and stored in a dark place with the rest of the canned food.

A cold workpiece is also possible. In this case, banks and lids are sterilized. Sorrel is laid, as in the previous recipe, salt and poured with chilled boiled water, and then spun and sent to a pantry or cellar for storage.

Regardless of the chosen variant of the billet, a natural useful product is obtained without the use of additional preservatives and other chemicals.