Harvesting sorrel for the winter

For those who are not averse to enjoying useful and tasty dishes with the participation of sorrel in the winter, we recommend recipes for fresh oxalic leaves for long-term storage with the possibility of their use in winter.

Harvesting sorrel for the winter by freezing

If there is free space in the freezer, the best way to procure sorrel for the winter is to freeze fresh leaves. Thus, the flavor and valuable qualities of the green product are preserved to the maximum, and the frozen sorrel is convenient, especially for the preparation of the first dishes . It is enough only to get a portion of the leaves from the freezer and throw them into the soup two minutes before the end of cooking.

In order to freeze sorrel, the leaves are first rinsed and spread on the towel for a while. The droplets of moisture should completely evaporate. Now tear off the unnecessary stiff stems and discard, and sorrel cut into small pieces and put in bags. It is very convenient to freeze the product portion by part and use each serving as needed.

Harvesting sorrel for the winter without salt

Ingredients:

Preparation

Sheets of sorrel can be prepared entirely without salt as follows. Leaves carefully rinse and lower for five minutes in boiling purified water. Now we take the sorrel out of the water with noise and lay it tightly in glass containers. It remains only to sterilize them in boiling water for five minutes, covering with additional boiled lids, after which the latter is sealed and after cooling we send the stock for storage.

In the presence of a cellar or free space in the refrigerator, you can use an even simpler method of harvesting sorrel without salt. For its implementation, the washed leaves are crushed, laid tightly in sterile jars, we fill their contents with a cool pre-boiled vodichkoy, cork or simply cover with nylon lids and put in the cold.

Such methods of harvesting sorrel for the winter are especially suitable for using the product in the pie filling , since they do not contain salt.

The recipe for the preparation of sorrel for the winter without cooking with salt

Ingredients:

Calculation for one can of 0.5 liter:

Preparation

Some landladies harvested sorrel, just pouring the crushed leaves not with iodized salt. But in this case, the workpiece is always too salty, which is not always beneficial for cooking. The leaves must be additionally soaked, otherwise there is a chance of obtaining a salted food.

We offer an alternative method of harvesting sorrel with salt, which will save you from the additional frying with soaking accompanying the previous version, since the taste of leaves in this case is obtained moderately salted.

Rinsed leaves of sorrel rid of large and hard stems and cut into small pieces. Now fill the oxalic mass with sterile half-liter cans and tamp it well. We pour a spoonful of salt not iodized on top of each container without tea-pot, top up the boiled and cooled purified water to the brim, cork the blanks and store it.

Harvesting sorrel for the winter for a green borsch with greens and salt

Ingredients:

Preparation

Fresh sorrel can be harvested for a green borscht together with green onions and greens. To do this, the leaves sorrel, feathers of green onions, as well as sprigs of parsley and dill rinse with cool water and let dry, spreading all the greens on a cloth cut or towel. After that, cut all the ingredients small, mixed with non-iodized salt, a little kneaded and left until the juice is separated. Now lay out the green mass on sterile glass containers, tightly compact, cover with lids and put in boiling water for sterilization. Half-liter cans are maintained at a moderate boil for fifteen minutes, and a liter for twenty-five minutes. Next, we seal the workpiece with lids and store it in a suitable darkened place.