How to prepare sorrel in jars for the winter - local recipes from all over the country

There are different ways to roll up sorrel for the winter in jars. Proper preservation preserves the delicate sour taste and the maximum amount of vitamins. The preparations are suitable for salads, first courses, various sauces and side dishes.

Preparation

Sorrel is a low-calorie product, rich in fiber, organic acids and vitamins. This is the first spring green, which makes a light and flavorful soup. Since grass does not grow in winter, experienced housewives harvest it in jars in the summer and use it in the cold season.

To preserve greens, follow these simple rules:

• use only young bright green leaves - they have an optimal level of acidity and many vitamins;
• discard curled and eaten shoots. Wash the sorted product, put it in a deep bowl and fill it with water for half an hour to completely remove dirt;
• Dry the sorrel on a terry towel and cut it in any convenient way.

Before screwing the jars, wash them thoroughly with soap and sterilize. Pour boiling water over metal lids for 5 minutes.

To preserve sorrel, it is best to take a 0.5 liter container and use the contents immediately after opening.

Cooking recipes

You can seal sorrel in jars for the winter without much effort. The acid in the leaves is a good preservative, so don’t be afraid to use recipes without sterilizing the greens. Store this preparation in the basement and try to consume it within 3-6 months. If you need to preserve the product for a long time, heat treatment will be required.

Without salt

To prepare you need fresh sorrel and plain water:

1. Wash and finely chop the greens.
2. Place it in jars and compact it.
3. Boil water, pour in the raw materials and quickly roll up.
4. Place the container with the lid down and wrap it in a warm blanket.
5. After 2-3 days, lower the jars into the basement.

With salt

For a half-liter container, 1 dessert spoon of salt is enough:

1. Cut the fresh herbs into strips and place in a bowl.
2. Take a jar, pour a 2-3 cm thick layer of sorrel inside and sprinkle with salt.
3. Repeat the manipulation until the container is full.
4. Boil the water first. Pour into jars and roll up.

In its own juice

To prepare the recipe, you do not need any sugar, salt or spices. The only ingredient needed is young, juicy sorrel. You can preserve cut and whole leaves, especially if they are small.

1. Wash the greens and dry them.
2. Place tightly in a jar and press down with a spoon.
3. Place the container in a pan of boiling water.
4. From the heat, the leaves will release juice and shrink.
5. Add fresh herbs several times.
6. When the juice fills the entire jar, screw it on with an iron lid.

Place the sealed sorrel in the refrigerator or put it in the basement.

Pickling

If you want to prepare delicious sorrel for borscht, pickle it in jars.

1. Wash the greens, chop and place in a large saucepan.
2. Add salt at the rate of 100 g per 1 kg of sorrel and mix thoroughly with your hands.
3. Leave for 2-3 hours. During this time, the mass will be saturated with salt and the juice will release.
4. Transfer it to a sterile jar, compact it with a spoon and close with a nylon lid.

Place the salted sorrel in a cool, dark place.

Some housewives pour 2-3 tbsp on top. l. vegetable oil. This measure allows the pickling to be stored longer.

To improve the taste, you can add parsley and dill to the cuts.

Rinse the product with water before use. Using the preparation, first taste the dish and then add salt.

With vinegar

To pickle sorrel, prepare the necessary ingredients. For 1 liter of water you will need 100 g of table vinegar and 1 tbsp. l. coarse table salt.

1. Wash and fill the sorrel with water.
2. While it is soaking, sterilize the jars.
3. Cut the greens into medium layers and fill the container as tightly as possible.
4. For the marinade, pour a liter of water into the pan and bring to a boil.
5. Add vinegar, salt and stir thoroughly.
6. Remove from the stove, pour into jars and seal with iron lids.

Fill the container with marinade up to the neck. In this case, there will be no air left inside, and the sorrel will be well stored. This method of canning fully preserves the taste and appearance of greens.

Without salt and spices

The recipe is ideal for rolling up jars of sorrel for salads, borscht and soups.

1. Pour water into a saucepan and place on fire.
2. While it is boiling, rinse and chop the greens.
3. Place it in a special blanching mesh or colander and dip it in boiling water.
4. Cook for 3 minutes, remove and plunge into ice water to stop cooking. The procedure improves the taste and preserves the bright green color of the rolled leaves.

Place the blanched sorrel in jars and sterilize for 20 minutes.Roll up. Insulate the jars with a blanket. When they cool down, store them in the pantry.

Boiled sorrel

First of all, sterilize the container and fill the sorrel with liquid to remove all the dust from the leaves. Chop the green shoots, place in a pan of water and bring to a boil. The product should be simmered over low heat until it darkens slightly. This usually takes 4–5 minutes. Using a slotted spoon, transfer the leaves into jars, pour boiling water over them and seal with metal lids.

When preparing borscht from boiled sorrel, add the leaves to the pan a few minutes before turning off the dish.

Puree

Sorrel puree, rolled up for the winter, is suitable for preparing sauces, side dishes and seasoning soups:

1. Sort through, wash the sorrel leaves and place in boiling water for 3 minutes.
2. Remove, cool slightly and grind through a sieve or grind in a meat grinder.
3. Place the puree in an enamel bowl and place over low heat. Stir without stopping for a second, otherwise the mass will burn and become tasteless.
4. When the puree warms up to 80 degrees, pour it into half-liter jars and sterilize for 40 minutes.
5. Cover with metal lids and store in a cool, dark place.

Assorted

You can prepare sorrel for future use with additional ingredients. This roll is a real vitamin bomb, indispensable in winter.

To make a half-liter jar, you will need:

• 400 g sorrel;
• 75 g green onions;
• 5 g each of dill and parsley;
• 10 g salt;
• water.

Canning process:

1. Sort the greens, wash and chop.
2. Place in a saucepan and fill with water so that it completely covers the raw materials.
3. Bring to a boil and cook for 10 minutes.
4. Place the hot preparation into jars and sterilize for 20 minutes.

Canned sorrel with onions and parsley keeps well in the pantry for a year.

Borscht set

To prepare delicious and healthy first courses in winter, use this recipe:

1. Take young nettle stems, wash and cut into pieces.
2. Prepare the sorrel in the same way.
3. Mix the ingredients in a 1:2 ratio in an enamel pan, add water and boil for 5 minutes.
4. Place hot in a glass container, sterilize for 20 minutes and roll up.

Twisted jars with herbs are a reliable help for every housewife. With their help, you can significantly expand the winter menu, provide the body with vitamins and improve the taste of dishes.