The best recipes for canned sorrel at home for the winter

There are many methods for preserving the freshness and valuable properties of various greens. During the winter, the need for fresh vegetables becomes especially pressing, so many try to stock up during the summer season. To do this, it's worth learning how to preserve sorrel fresh for the winter: preparations, recipes, and the best methods.

Preparing the greens

Considering your home environment, it's important to plan ahead for storage, as this herb requires a cool place. Preparation begins with harvesting or purchasing it from a store. Each leaf is then carefully inspected and sorted. The leaves should then be thoroughly washed, dried, and chopped. The stems can be left on or removed.

Winter cooking recipes

The variety of methods allows a person to choose the most appropriate method for harvesting plants under specific conditions. Another advantage is that salt is the only preservative required for pickling.

Canned sorrel in jars

To preserve the green product in containers, add a small amount of salt. For this preparation, you'll need the following ingredients:

• 1.5 kilograms of fresh leaves;
• 10 grams of salt for each container.

How to seal: First, soak the plant in a bowl of warm water for half an hour. Then, rinse the leaves and cut them into thin strips. Place them in jars to the very top and pack them tightly. Add salt and water.

Drying sorrel

There are two drying methods you can use: in the open air or using an electric dryer.

How to prepare: Sort the harvested greens. Soak in liquid, then rinse. Dry thoroughly on a towel. Then gather the plants into tight bundles, tie them, and hang them outside. Avoid exposure to direct sunlight.

If drying the leaves indoors, they need good air circulation, otherwise the plant may rot. To achieve this, place them in a thin layer on paper. To prepare the plant in an electric dehydrator, grind the product. When finished, it should have a dark green color.

Salting

This method of preparing this healthy product is great because it doesn't require cooking. What you'll need to pickle sorrel:

• 15 grams of salt per 500 grams of leaves.

How to prepare: Prepare half-liter screw-top jars. Finely chop the green sorrel. Transfer the leaves to the jars and sprinkle with salt as indicated in the ingredients. Thoroughly mix the sorrel with the salt grains and let it sit for 3 hours. During this time, the sorrel will release its juice. Screw the jars shut and store in a cool place.

Salt-free option

This method is considered a classic recipe for preserving fresh leaves. To do this, you'll need:

• a kilogram of leaves;
• a liter of water.

How to preserve sorrel without salt: Prepare the main ingredient. Bring water to a boil in a deep container and immerse the sorrel in it. Cover and steam for 5 minutes, stirring constantly. Once it changes color, transfer it to sterile jars.

In its own juice

Pickled sorrel is a great addition to dishes that can't be salted or sugared. Any amount of leaves can be used.

How to prepare: Prepare the plant and fill the jars with it. Place the jars in a pan of hot water and wait until the leaves release their juices. Cool the jars and cover with lids. Store.

Method without sterilization

A convenient and quick method for harvesting greens. What you need:

• vegetable oil;
• 100 grams of salt;
• 2 kilograms of leaves.

How to prepare: Wash and chop the plant. Place in containers, add salt. After 30 minutes, add a little oil. Seal with silicone lids and tuck away.

In brine

Preserving sorrel in brine will impart a unique flavor to the dish. Use a tablespoon of salt per liter of water. How to preserve: Chop the leaves and fill the containers. Add salt and pour boiling water to the top. Seal with nylon lids and turn upside down.

Multi-component preparation for borscht

This is the best recipe for making soup toppings. Ingredients:

1. Sorrel.
2. Parsley.
3. Green onions.
4. Bay leaf.
5. Garlic.
6. Citric acid.

Directions: Chop all the herbs and pack them into jars. Add garlic. Bring water with bay leaves and sorrel stems to a boil. Pour into the jars. The dressing is ready.

Freezing

To quickly prepare greens, use the cold method of harvesting sorrel. To freeze: process the sorrel, pour boiling water over it, and then pat it dry. Transfer the leaves to containers or bags. You can also use a blender to make a smooth paste.

Storage rules

Dried sorrel leaves stored in glass containers with plastic lids can last for several years. Frozen leaves can last up to two years, provided they aren't thawed multiple times.

Pickled sorrel can be stored for about a year if basic storage instructions are followed. Canned sorrel will keep for up to two years in a cool, dry place.