We store chard: billets for the winter

Chard is a vegetable crop, grown especially for the sake of green foliage. In fact, it is a leaf beet. For salads, it can be used in much the same way as sorrel or spinach. But what to do in winter, when it is not necessary to think about fresh greenery? For help come blanks from chard. The preserved product preserves a lot of vitamins and helps to wait for the summer in winter cold.

Mangold: blanks for the winter

There are two options for billets: marinating and canning. In many ways, these processes are very similar, the main difference is in brine or marinade, which preserves the tops. When marinating, the leaves become spicy and suitable for eating as an independent dish, for example in the form of snacks, and when canning, the greens are simply stored for later use in any dishes. In any case, it turns out very tasty chard. Harvesting for the winter involves the use of both leaf petioles, and their main part. For each of them there is a separate recipe.

We take the chard

Billets for winter from chardon's stalks turn out to be crispy and appetizing. You will need fresh leaves, water according to the volume of jars, table vinegar or vinegar, salt, sugar, fresh or dried dill, a few cloves of garlic, pea pepper, mustard powder, cherry or black currant leaves. To begin with, cut off a bunch of chard. Lay leaves separately, and thoroughly wash the petioles to get rid of dirt and soil. Allow the water to drain, then cut the petioles into segments that are slightly smaller than the height of the can. So they will completely immerse themselves in the marinade. For two five-hundred-pot jars take a liter of water, boil, add a tablespoon of vinegar essence, pour a tablespoon of sugar and a few spoons of salt. In clean glass jars, put dill, peeled garlic cloves, bell pepper, cherry leaves, a little mustard powder. Push everything to the very bottom with the tolik, put the petioles on top of them, placing them vertically. Fill with a hot marinade, sterilize for 10 minutes and roll them down. After cooling, put the finished chard for storage. Billets for the winter of petioles of other greenery can be made for the same recipe. It will be not less tasty.

Mangold: blanks for the winter from leaves

Marinated leaves can be used in many ways, even wrapping stuffed cabbage in them. Sliced tops are suitable for salads and soups. One way or another, can preserve the best whole chard. Billets for the winter will be universal, because you can cut it later. So, carefully rinse the leaves, blanch in boiling water and let cool. In the cans for pickling, place the same spices and herbs as in the previous recipe. You need to put the greens yourself in a special way. Lay the leaves on top of each other in staggered order, then up and down the tail, twist the entire bundle into a not too tight roll and put it in the jar. Pour the marinade, which also does not differ from the one described above. If you do not want to mess around, you can even make a jar with petioles and leaves at the same time.