Harvesting for the winter. We reserve greenery for future use

The first seasonal greens are rich in vitamins and trace elements. Therefore each mistress tries to stock it for future use. Agree, because it is nice in winter for dinner to get a soup with sorrel, parsley and green onions. To taste this delicacy in the cold season, take care of its reserves in spring and summer. How to do it? To help the hostesses in the article presented the best recipes for the preparation of sorrel for the winter. Having completed them in the ways suggested, you can be sure that you keep the maximum number of useful elements that are in the composition of greenery. So, read and write to your notebook.

Cold harvesting for winter

A half kilo of green will need 25 grams of rock salt. Leaves wash under a stream of running water for a few minutes, flip them into a colander. Grind the greens and put them in an enamel bowl. Add salt there and mix. Now fill with salt sorrel pre-sterilized glass jars. Stack the greenery very tightly. The container should be shaken from time to time so that its contents will settle well. When the pot is filled "on the hangers", pour a layer of salt on top. Now close the nylon or metal cover. Harvesting the rig for winter in a cold way is ready. Keep containers with greens in the basement or in the refrigerator. Before introducing this sorrel in a dish, wash it in running water from excess salt.

Hot harvesting for winter

Ingredients: 500 grams of greens (sorrel, onion, dill, parsley), half a teaspoon of salt, 100 grams of water.

Method of preparation No.1. Cut the whole greenery with a knife and put it in an enameled container. Water the salt and bring to a boil. With the brine obtained, pour the greens and put them on the fire. As soon as the whole mass begins to boil, remove the pan from the fire and spread its contents over clean glass jars. Seal all containers with metal covers. Leave to cool in a warm place, wrapping all the banks in a blanket.

Method of preparation number 2. Pound the greens with salt and spread on jars. Put them in a pot of water, bring to a boil and sterilize for half an hour. Then plug up the caps. The preparation of sorrel is over. You can leave containers in the same water until completely cooled.

How to make a tasty and useful harvesting sponge for the winter: useful recommendations

1. To prevent the mold from appearing under the lid of the jar, pour a little vegetable oil on top of its contents. This will provide additional protection against air penetration.
2. For cooking greens for the future, choose young leaves. They are not tough and pleasant to the taste.
3. It is desirable to clog the workpiece in small jars. It is better to open and use immediately all of its contents for cooking. And the next time to uncork a new container.
4. Very tasty workpiece is obtained if you perform it from sorrel and nettle in a ratio of 50:50.

And in conclusion I want to say that the harvest is quite salty. Remember this while preparing the dish. Salt it after putting the greens.

Let your kitchen garden please you with a rich harvest of greenery, and the table with delicious dishes from it.