The best recipes for preparing Swiss chard for the winter and storing the prepared product

Swiss chard is related to beets; it's tasty and extremely nutritious. Although its popularity isn't yet particularly high, connoisseurs can find a suitable recipe for this vegetable. It's fairly easy to grow and has excellent flavor. Winter recipes for Swiss chard also include pickling, drying, and freezing.

Beneficial properties of the plant

Swiss chard contains large amounts of proteins, mineral salts, calcium, vitamins, and sugars.

The composition of this leaf beet has an extremely beneficial effect on the body:

• promotes blood purification and normalizes its clotting;
• helps to strengthen the skeletal system and teeth;
• lilac acid and fiber in the culture reduce blood sugar;
• The antioxidants contained help suppress cancer cells;
• brain activity is activated;
• the work of the eye muscle is stimulated.

Preparing the main ingredient

If you're harvesting Swiss chard from your own garden, it's best to do so in the morning. This will preserve the most nutrients. Wash the plant thoroughly (every leaf). Cut the greens into manageable pieces.

Chard recipes for the winter

The recipes are given with approximate proportions; anyone can adjust them according to their own taste.

Marinated

For preparation you will need the following ingredients:

• 250 grams of plant stems (200 grams of leaves);
• a little horseradish, allspice or black pepper, dill;
• 1 tablespoon of vinegar 6%;
• one teaspoon each of salt and sand;
• 1-2 cloves of garlic.

The plant is washed, cut, and placed in a clean (steamed) container. Garlic and spices are added, and boiling water is poured in. After two minutes, everything is poured into the pan, and the leaves are covered with more boiling water. The lid is covered. The poured-out water is sprinkled with pepper, salt, and sand, and brought to a boil over high heat. Vinegar is added, then the water is poured out of the jar, and the leaves are covered with the marinade. The half-liter jar is sterilized for 15-20 minutes, then sealed and wrapped.

Sour

This preparation is made using the following ingredients:

• 5 kilograms of Swiss chard stalks;
• 3-4 leaves of white cabbage;
• 100 grams of salt.

The leaf blades are peeled from the petioles, washed, and finely chopped. The container is lined with cabbage leaves, the Swiss chard is spread out, and salt is added. Everything is pressed down with a weight, and when the juice appears, the container is stored, usually in a cellar.

Dried

Drying Swiss chard eliminates virtually all trace mineral losses. The petioles and leaves are separated, washed, and dried. The leaves are chopped to your liking and laid out on a baking sheet or paper. The chopped greens are either kept in the sun for several days or placed in a dehydrator for a few hours.

Frozen

This method also preserves the nutrients and returns the product to a state close to its original state. This product can be stored for ten months. After freezing, completely defrosting is not recommended, as each subsequent freeze will result in a loss of nutritional properties and appearance. In this case, it's better to freeze several small packets.

To blanch the leaves, prepare boiling water and pour cold water into a separate container. Place the washed, chopped greens in the boiling water for a couple of minutes, no more, and remove them with a slotted spoon. Then immediately place the leaves in ice water for another two minutes.

Afterwards, the greens are dried on a wooden surface or paper towel to allow the moisture to evaporate or be absorbed. The remaining water is then blotted with paper towels. After this, the greens are packaged into bags.

Preparations for borscht

To prepare, you will need the following products:

• kilogram of chard;
• half a kilogram of dill with onions;
• 300 grams of carrots;
• 140 grams of salt.

Allow the Swiss chard stalks and other greens to dry. Then chop them and mix them with grated carrots, then rub with salt until the juices release. The mixture is then packed, compacted, and sterilized (20 minutes for a half-liter jar, 25 minutes for a liter jar).

Swiss chard salad for winter

To prepare the preparation you will need the following ingredients:

• two onions;
• a bunch of Swiss chard stalks;
• two carrots;
• half a teaspoon of sugar;
• vinegar;
• salt, spices - at your discretion.

Prepared Swiss chard is simmered in boiling water, along with finely chopped onion and grated carrots, for five minutes. Season with salt and spices, and the chard is divided into individual containers. For a half-liter container, add 1 tablespoon of vinegar and granulated sugar. Sterilize the jar for 15 minutes, seal, and store in a cool place.

Rules for storing greens

The easiest way to preserve Swiss chard is to freeze it.

Reliable options are: pickling, canning, salting, but the prepared product can be stored for no more than a year.

The flavor and vitamins will be fully preserved. Store the prepared foods in a cool place.