Sorrel for the winter without sterilization. Methods for preparing sorrel for the winter. Sorrel - the emerald wizard in the city

Sorrel is an extremely useful herb for consumption, and, when properly prepared for the winter, it does not lose its beneficial properties at all. The best recipes for preparing sorrel for the winter are collected on the pages of our website in this section. But separately, I would like to talk once again about the composition and benefits of this plant, which is often popularly called the “king of spring.”

Sorrel received its poetic popular name due to the fact that it is one of the first to appear in the garden beds in the spring. It immediately pleases with its excellent delicate taste with a slight sourness. Oddly enough, sorrel is the closest relative of buckwheat. In appearance, of course, they are not very similar, but they bring great benefits to the body. Be sure to eat sorrel in season and in winter to improve your health, maintain youth and beauty.

Be sure to consider sorrel preparations for the winter, recipes for which can be found on our website. After all, the young leaves of this plant have a unique composition. They contain the most vitamins C and K; they also contain essential oils and several types of beneficial acids. Again, sorrel contains a large number of different mineral elements, including magnesium, phosphorus, calcium and even iron.

When preparing sorrel for the winter, make the best preparations (see recipes) without salt. With this preservation, it will be possible to use sorrel not just for food, but for medicinal purposes. For example, in folk medicine it is recommended to eat these greens to get rid of scurvy, cope with vitamin deficiency and anemia. The high content of vitamin C in sorrel helps the body absorb iron more easily and increase hemoglobin in the blood. In large doses, sorrel is a laxative, and in small doses it is an excellent tonic.

As you can see, eating sorrel in any season brings only positive bonuses and results to the human body. Thanks to this herb, digestion is normalized; sorrel is extremely useful for people with gastritis and high acidity of gastric juice. In general, be sure to prepare sorrel for the winter to avoid health problems and strengthen your immune system.

24.10.2017

Sorrel with vinegar for the winter

Ingredients: sorrel, salt, water, vinegar

A simple but necessary sorrel preparation for those housewives who often prepare green cabbage soup or light vegetable soups. By closing a couple of jars of canned sorrel, you can prepare a hot lunch without any hassle in winter.

Products for the recipe:
- sorrel - bunch,
- water - half a liter,
- 30 g salt,
- 10 ml vinegar 9%.

28.10.2016

Sorrel for the winter in jars

Ingredients: Salt, sorrel

If you love sorrel, then you simply must pickle sorrel for the winter. Sorrel turns out very tasty. It can be used anywhere you want.

Ingredients:

- 1 kilogram of sorrel leaves,
- 2 tablespoons of salt.

15.07.2016

How to properly and easily freeze sorrel for the winter

Ingredients: sorrel

We are preparing an excellent vegetable preparation for the winter - frozen sorrel at home. In this way, you can harvest not only greens, but also any vegetables, fruits, and mushrooms. It’s worth taking note of the recipe, it will definitely come in handy.

Ingredients:
- fresh sorrel,
- food bags.

22.04.2016

Preparing sorrel for the winter without salt

Ingredients: sorrel, water

Have you taken a break from canning over the winter? All. Spring has arrived and it's time to open a new harvesting season. To begin with, we suggest you save the first green - sorrel. It can be salted and dried. But we suggest you preserve it without salt.

For the recipe you will need:
- sorrel - 1 bunch,
- water.

A natural question arises: is it necessary to wait for spring and is it possible to use medicinal herbs in the cold season? Of course you can, if you know how to preserve sorrel for the winter without losing its unique nutritional properties.

What is sorrel useful for and why it should be harvested for the winter

When properly processed, this leafy vegetable retains most of the vitamins, microelements and organic acids. Canned or frozen sorrel is a great way to stay healthy during the winter. It becomes possible to cook all year round.

This list can be continued for a long time. However, the above is enough to convince you of the benefits of regular consumption of sorrel. And, therefore, there is a need to prepare it for the winter.

Freezing as a way to preserve sorrel in the cold season

In homemade preparations, the main thing is to preserve as much as possible the vitamins and nutrients that fresh herbs are so rich in. That is why, when considering how to store sorrel for the winter in the refrigerator, housewives prefer freezing. And indeed, in this case, the “spring king” does not lose its healing properties and original taste, giving them fully to the dishes.

For all its simplicity, the freezing process has some subtleties:

1. First, the sorrel is placed in a basin filled with water and carefully sorted, getting rid of random blades of grass, yellowed or damaged specimens and other debris. During this time, the earth and sand remaining on the plant settle to the bottom and there is no need to keep the leaves under running water for a long time, destroying their delicate structure.
2. Then the sorrel is rinsed under the tap to finally get rid of contamination. Allow the water to drain and place the raw materials on paper towels to dry.

   When putting it in the freezer, the sorrel should not be wet, then at the end we will get a really high-quality product.

3. Small leaves can be left whole, and large ones can be cut into long strips and portioned into bags, preferably “sliders” or containers. Then quickly freeze it.
4. There is another option: the greens are chopped, placed in ice trays and filled with water. Then they are sent to the freezer. With this method, other seasonings are often added to the sorrel, for example, parsley, dill or cilantro.
5. Sometimes, before storing, sorrel is blanched for 1 minute, then placed on a sieve and placed on an absorbent surface. Heat treatment will in no way affect the taste of sorrel; on the contrary, the greens will become more aromatic and after freezing will acquire a bright color. Blanching helps preserve the product longer and rids it of putrefactive bacteria and pesticides.

sorrel must be frozen in portions, since when re-processed with cold it will lose its appearance, taste and beneficial properties. Add greens to the dish 5 minutes before cooking. Preliminary defrosting is not required.

Drying sorrel

One of the simplest and most effective ways to preserve sorrel for the winter at home is to dry it and, like other garden herbs, use it as a seasoning.

The dehydration process can be natural or artificial.

The leaves must first be prepared: sorted, cleaned of foreign matter and rotten specimens, but not washed.

There are three ways to dry sorrel outdoors:

1. Small (5–7 cm in diameter), loose bunches are tied so that air can freely penetrate between individual plants. Hang them in the shade or in a room with good ventilation and dry for 1 - 2 weeks. The greens need to be stirred periodically - this will protect them from mold.
2. The prepared sorrel is laid out on sheets of paper, lattice wooden trays or sieves and dried in the same way as bunches: indoors or under a canopy, avoiding direct sunlight. Turn the leaves once a day to ensure even dehydration.

   The thinner the layer of greenery, the better and faster it will dry. The maximum “thickness” of the plant mass should be 5 cm.

3. Third method: the leaves are not only sorted, but also washed, and then cut into strips and laid out on a dry, natural cloth or paper towel. Dry the sorrel as usual, but in a very thin layer.

The taste of such a product in dishes is almost no different from fresh.

A special vegetable dryer greatly facilitates the dehydration process. However, in this case, the leaves, while acquiring a beautiful green color, slightly change their taste, which may confuse some gourmets. It is better to first prepare a small “test” portion and if the result is satisfactory, send the entire sorrel stock to the electric dryer.

To check the readiness of the greens, rub them with your hand - the leaves should crumble, but not turn into powder.

Store dried seasoning in tightly closed containers made of dark glass or porcelain. Moisture is especially dangerous for sorrel and should be avoided in the first place.

Important: if the leaves of the plant were not treated with water before drying, they are washed when preparing dishes.

Preparations with salt

You can preserve sorrel for the winter using salt.

The taste of this seasoning is rich and bright.

The main thing is not to rush to salt dishes in which such greens are placed; it is better to do this at the very end of cooking, if necessary.

Sorrel in brine

We will need:

• 1 liter of water
• 2 tbsp. l. (without top) coarse salt
• a large bunch of sorrel.

Preparation:

1. We wash the greens, clear them of debris, remove the stems and cut them into long strips. Place loosely in sterilized jars and add brine cooled to room temperature.
2. To fill, you will need to boil water and, stirring, dissolve the salt in it.
3. The jars are closed with either plastic or screw caps. Store in the cellar or on the bottom shelf of the refrigerator.

Cold pickling

The easiest way:

• 1 kg sorrel
• 2 tbsp. l. coarse salt.

If there is more greenery, we increase the proportion accordingly.

Preparation:

1. Chop the prepared leaves, place in a deep bowl and, adding salt, mix thoroughly with your hands. There is no need to crush it too much, otherwise the sorrel will lose its elasticity and turn into mush.
2. Leave for 30 minutes until the juice appears, then transfer the leaves into half-liter, pre-sterilized jars and cover with plastic lids. Store in the same way as sorrel in brine.

When choosing between two pickling methods, it is better to go with the first, especially if the leaves are intended for borscht and not as a filling for pies. When poured, sorrel retains its integrity and absorbs less salt, so there is no need to rinse it before use.

How to store sorrel without salt

The “spring king” has one feature that greatly helps housewives in home preparations. It is rich in oxalic acid, which in itself is an excellent preservative. Therefore, you can preserve a useful plant even without salt or vinegar.

Preservation with water

1. Blanch the prepared sorrel for 5 minutes in boiling water.
2. We put the leaves on a sieve, let the water drain and put them in sterile half-liter jars.
3. Fill the greens with the solution in which they were blanched and roll them up.
4. Preservation should be stored in a cool place - a cellar or a zone with a positive temperature in the refrigerator will do.

Sorrel in its own juice

Leaves with this type of preservation not only retain their beneficial properties, but also delight with excellent taste.

1. Place the washed greens in half-liter jars as tightly as possible.
2. Simmer the sorrel in containers in a water bath until the juice appears. The leaves begin to settle and during the cooking process you will have to add fresh portions several times.
3. When the jars are filled to the brim with greens and juice, close them with plastic lids and put them in a dark, cool place, preferably in the refrigerator.

Both types of preparations are stored all winter, without loss of taste and quality.

Important: before preservation, sorrel must be rinsed several times in a basin and then under running water. In addition, the leaves should be carefully sorted, without leaving spoiled specimens. The stems should not be completely removed - they contain the most oxalic acid. Subject to these conditions, the preparations without salt and vinegar will “hold” for as long as possible.

Sorrel in marinade

We will need:

• 1 kg sorrel
• 1 liter of water
• ½ cup vinegar
• 1 tsp. salt.

Preparation:

1. We cut the sorted, washed and dried leaves into strips.
2. We sterilize the jars and put greens in them.
3. Boil, stirring occasionally, the marinade of water, salt and vinegar. Set aside and wait until it cools completely.
4. Pour the marinade over the leaves, adding it in small portions and making sure that the air comes out.
5. We roll up the jars and store them in the refrigerator or cellar.

Multi-component preparation for borscht

• ½ kg sorrel
• ½ kg green onions
• 250 g each dill and parsley
• 4 tbsp. l. salt.

Preparation:

1. We chop each type of greenery.
2. We combine the plant components, add salt and lightly grind until juice is formed.
3. Fill the jars with the green mass, compacting it well.
4. Sterilize half-liter containers for 15 minutes, roll up and cool. We store it like other sorrel preparations - in a dry, cool, dark place.

For all its advantages, the “spring king” also has some contraindications. Oxalic acid, which it is so rich in, in excess quantities can lead to urolithiasis, kidney problems, increased acidity of gastric juice and metabolic disorders.


To avoid trouble, you should follow simple rules:

1. For preparations, take young leaves of sorrel, with a low acid content.
2. At a summer cottage, the plant is harvested from the first spring shoots until mid-summer. After this, the leaves become rough, accumulate oxalic acid and it is extremely undesirable to consume them, including canned ones.
3. Jars of sorrel, rolled up with metal lids, cannot be cooled by turning them upside down. The reason is the same oxalic acid. It corrodes the food varnish, after which the lid rusts and can ruin the preservation.

When used correctly, sorrel will perfectly support the body during the winter period, right up to the appearance of new greenery. You should not refuse such a healing product.

Proper nutrition is the key to good health and an active life!

Useful video

Preparing sorrel with dill, parsley and green onions is a ready-made dressing for green cabbage soup in the winter.

The first May green soup with sorrel and herbs is a long-awaited spring dish. Do you want to cook green cabbage soup in winter rather than wait? It turns out that closing sorrel for the winter is quite simple. We have selected express recipes for preserving sorrel at home. You can provide your family with a dozen jars of green vitamins in just a couple of hours!

Sorrel - a storehouse of vitamins

Sorrel or the “spring king,” as it is also called, is one of the first to appear in the garden beds. And just in time, because in the spring we are in dire need of vitamins. The perennial herbaceous plant is used in different ways. It is added to salads and pies filling, and the signature dish, green borscht, is cooked. But there was a time when in our country they did not know what sorrel was and laughed at the Dutch, French, Greeks, and Germans who used this herb.

Western Europe is considered the birthplace of the “meadow apple,” although references to “wild beets” are also found in the literature of other countries. The French, for example, brought grass seeds to the New World in the 16th century. Our compatriots, having tried the brought sorrel, immediately recognized the spear (translation from Latin), and began to actively grow it and use it in their diet.

Sour grass is especially valued for its supply of vitamins and minerals. Sorrel is widely used in folk medicine and added to various medicines. The leaves, stems and roots of the herbaceous plant are believed to be beneficial. Typically, the leaves and the tender part of the young stem are eaten.

Recipe for preparing sorrel for the winter with salt and boiling water

Tender sorrel is usually not boiled before canning. It contains oxalic acid, which prevents the workpiece from going to waste. Therefore, no vinegar and a minimum of salt.

Advice. Experienced chefs advise stocking up on 0.5 liter jars before preserving sorrel. This is very convenient, because one jar is enough for a 3-liter pan of green borscht. Opened and cooked!

For pickling, sorrel is cut into strips 1 cm wide

For the preparation you will need:

• 2 kg. sorrel;
• ½ tsp. salt per half-liter jar.

1. Fresh grass should be filled with water and left for 30 minutes. During this time, large dirt, blades of grass and insects will be washed off the sorrel.
2. Rinse each leaf thoroughly under running water.
3. Chop the “wild beets” into strips 1 cm wide. You can grab a third of the length of the stem.
4. Place tightly in sterilized jars almost to the neck. You can compact the greens with a masher.
5. Pour boiling water and add the specified amount of salt to each jar.
6. Close the workpieces with metal lids. Sorrel is not at all capricious; it can be stored at room temperature.

Canned sorrel can be stored at room temperature

Preserving sorrel without salt in cold water

There are a huge number of recipes for preparing sorrel for the winter. Among them there is the simplest one. Many cooks use it, but they warn that greens preserved in this way are best stored in the refrigerator.

Sorrel without salt can be prepared whole in jars

For one jar 0.5 l. you need a large bunch of spring king and water.

Cooking method:

1. Bring water to boil, then cool it.
2. While the water boils and cools, wash the leaves thoroughly. Cut as you like. Some practitioners do not even cut, but cover the sorrel entirely.
3. Sterilize the jar and metal lid.
4. Place all the sorrel in a container, add water at room temperature and roll up. As they say, it couldn't be simpler.

Sorrel can be sealed in the same jar with dill

One option for this recipe is to pour 2 tsp of the “spring king” into a jar. salt. Another way is cold canning with dill. To do this, ¼ chopped dill is tamped into a jar together with sorrel and also filled with cold water.

Preparing sorrel puree for winter pies

Some children are capricious when they are offered green cabbage soup. They don't like the grass on the spoon. And if you puree sorrel and cook cabbage soup from it, then the kids will happily gobble up the dish. In addition, the sour mixture is an excellent addition to any filling for pies and pies. The recipe for preparing sorrel for the winter involves a short heat treatment.

1. Sort and wash the leaves. Cutting is not necessary, but it is better to cut off the stems.
2. Blanch the prepared greens in boiling water for 3-5 minutes.
3. Grind the leaves in a blender until smooth.
4. Preserve in sterilized jars.

Country-style sorrel in modern conditions

Previously, the first spring sour grass was simply washed and stored in wooden barrels. There are no barrels in city apartments, so you can use regular cans instead.

Step by step guide:

1. Prepare the “spring king”.
2. Chop and press firmly into the jar, adding new portions of sorrel. The leaves should give juice.
3. Cover a layer of sorrel with a cabbage leaf and sprinkle a handful of salt on top.

This method is different in that it does not require water; the grass is stored in its own juice. The only condition is a cool place to store the workpieces.

Sorrel can be frozen, but as practice shows, it loses its acid. And these preservation methods allow you to preserve both taste and vitamins. Preparing “meadow apple” for future use is a chance to treat your family to spring dishes even in the most severe frosts.

Harvesting sorrel for the winter - video

Sorrel for the winter - photo

Sorrel is an essential ingredient for preparing such a delicious dish as green borscht. It is also used as a filling when making pies. It has a pleasant sour taste and contains many substances beneficial to the body.

Fresh sorrel is available only in summer. But if you use canning, then these greens can be used all year round. Several recipes on how to preserve sorrel for the winter will be useful to those who want to prepare this product at home.

First method: freezing

One of the simplest methods of preparing sorrel for the winter is freezing it in the freezer. The advantages include ease of preparation and long shelf life without preservatives.

In low temperature conditions, you can keep sorrel fresh for at least 1 year. In addition, quick-frozen foods retain vitamins, taste, smell and shape better than using any other preservation method. The semi-finished product is frozen in the freezer for preparing first courses and used as needed.

Fresh sorrel can be stored for no longer than a month: only in the refrigerator, in a closed jar or bag

To prepare a frozen product you will need the following items:

• shallow plastic or enamel basin;
• colander;
• clean kitchen towel;
• sharp knife;
• cutting board;
• packaging bags or containers for products.

Here's how to properly freeze sorrel for the winter:

1. Take bunches of greenery that you just purchased at the market or collected from the garden.
2. Sort through them and remove all yellowed and limp leaves.
3. Pour clean water into a basin and put the greens in there, leave for 5 minutes.
4. Place the leaves in a colander and rinse them under running water.
5. Cut off excess petioles, leaving only 1-2 cm.
6. Place the leaves on a towel, cover, and let dry for 10 minutes.
7. Cut into strips up to 0.5 cm wide.
8. Place the cuttings in bags or containers in portions designed to prepare one.
9. Remove excess air from the packaging.
10. Place bags and containers in the freezer.

Prepare as much product as you need to prepare borscht until the new harvest of fresh herbs. If you wish, you can add a little and to the freeze at the cooking stage. This will be another option for freezing sorrel for the winter, but only improved.

Do not defrost sorrel before cooking. Just take it out of the refrigerator, remove it from the packaging and place it in boiling water in its original form.

Do you know that…

When frozen, sorrel slightly loses acidity, so when serving in portions, add a little more of it than fresh. The taste of the final product is also affected by the variety. For example, “Nikolsky” has low acidity, and “Malachite” is medium acidic.

The entire freezing technology is shown in this short video:

Second method: salting

Try pickling greens in jars for the winter. The process of preparing such preparations is simple and not labor-intensive. For canning you only need fresh sorrel and.

In its own juice

There are many ways to preserve greens for storage during the winter months. Here is a recipe for preparing it in your own juice. You will need:

• sorrel (1 kg);
• salt (100 g);
• wide pelvis;
• 0.5 l cans;
• covers.

For preparation:

1. Sterilize the jars over steam and place them upside down on the table.
2. Sort through the plants, remove all yellow and damaged leaves.
3. Wash under running water.
4. Cut into strips.
5. Place in a bowl and add salt.
6. Leave for 1-2 hours so that the sorrel releases its juice.
7. Place the mixture tightly into dried jars.
8. Close the jars with boiled tin or hot nylon lids.

How to store sorrel throughout the winter? Place the jars in the cellar or keep them in the refrigerator.

In brine

1. Take bunches of greens, sort them as usual, and wash them under running cool water.
2. Trim the stems and remove the yellow leaves.
3. Place the leaves on a board and cut into thin strips.
4. Prepare the brine at the rate of 50 g of salt per 1 liter of boiling water.
5. Pack the greens tightly into sterilized jars.
6. Pour boiling brine over it.
7. Cover the jars with tin lids.
8. Wrap the preserved food in a warm blanket until it cools completely.

Use a pantry or cellar to store sorrel for the winter.

Tip of the day

Before preparing this sorrel recipe, drain the brine, or only part of it, before adding the ingredient to the pan.

In the form of vitamin puree

Puree is another way to prepare sorrel for the winter. Making it is also not difficult.

To prepare you will need:

• sorrel;
• salt;
• jars with lids;
• meat grinder or food processor.

Prepare the greens in the same way as in the previous canning options. Sort it out and wash it, and then start cooking:

1. Grind the green leaves in a meat grinder or food processor.
2. Place the mixture in a bowl and mix with salt at the rate of 50 g of preservative per 1 liter of puree.
3. Let the mixture sit for about 1 hour.
4. Place the mixture in half-liter glass jars.
5. Roll them up with tin lids.

Place the jars with the preparations in a cool and dark place. Suitable: lower compartment of the refrigerator, cellar or basement.

If you are afraid of excess salt, you can do without it. The salt-free canning process is shown in the short video below:

Third method: drying

Fresh sorrel can be dried to be used throughout the cold season. Try and evaluate the benefits of how to keep sorrel dry for the winter.

Natural

For preparation:

1. Prepare the greens.
2. Place it on a dry towel in a thin layer.
3. Leave to dry for several hours.
4. Gather 10-15 stems into bunches and hang them in the shade or in a well-ventilated room.
5. Leave the bundles to dry completely for 1-1.5 weeks.

Store dried herbs in boxes or containers in a dry, dark place such as a kitchen counter, cabinet or pantry.

Tip of the day

In winter, before using, first soak the dry preparations in cold water for 1 hour, and then add them to the dishes you are preparing.

Accelerated

Prepare the greens: remove unusable leaves, wash, and drain. Spread a towel on the table, place a thin layer of green leaves on top of it.

1. When the leaves are dry, cut them into strips up to 1 cm.
2. Place them on a baking sheet or in an electric dryer.
3. Place the baking sheet in a warm oven, preheated to 50°C, and dry for 2 hours, turning the slices regularly.
4. Set the temperature in the electric dryer to 40-45 °C and keep the greens in it for 1 hour.
5. Allow the dried ingredients to cool.
6. Place dry leaves in dark glass jars or ceramic containers with a volume of no more than 0.5 liters.
7. Close the containers tightly with lids.

It is better to harvest sorrel in early and mid-summer. By autumn it will become too sour due to excess oxalic acid

Now about how to store the dried product:

• Place the jars in a convenient place, such as a table or cabinet.
• Do not expose them to sunlight or contact with aromatic substances.
• Keep product containers only in a dry place.
• From time to time, inspect the contents to prevent pests from infesting them and to avoid an unpleasant mold smell.

Prepare sorrel for the winter in different ways to find out which one suits you best. Use this healthy product in the cold to diversify your table and provide your body with the vitamins that these greens are rich in.

Store correctly and be healthy!

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Many housewives prepare sorrel for the winter in their own way, which does not always keep the leaves fresh and tasty. Therefore, we will tell you about ways to prepare sorrel for the winter that will not require you to spend a lot of time or money.

The simplest and most time-tested way to prepare sorrel for the winter is drying. There are two ways to dry leaves: in the air or in an electric dryer.

After collecting, carefully sort through the leaves and remove any rotten or damaged ones. Rinse with water if dust has settled on the sorrel. To air dry sorrel, you need to collect the greens in small bunches, tie them with thick thread and hang them in the shade.

Important! The sorrel should not be exposed to sunlight, otherwise the leaves will discolor and begin to crumble.

When creating bunches, remember that the leaves in it should dry equally. If you tie a bunch that is too thick, the sorrel in the center will not dry out, but will rot. Therefore, try to keep the thickness to no more than 5-7 cm. Also ensure good ventilation if the leaves are to be dried indoors.

If drying in bunches is inconvenient, you can spread the green leaves on paper or on a sieve. Remember that the thinner the layer, the faster it will dry. Even if you have very little space for drying, you cannot spread sorrel in a layer more than 15 cm thick, as the leaves may rot.

Sorrel can be dried in an electric dryer. This method is faster, but is not suitable for everyone. Before drying, the sorrel must be finely chopped. First, try drying a small portion so that you know for sure that you like the quality and taste of the finished product. After a few tries, you will know exactly how long the leaves should sit in the dryer.

Ready dry sorrel should be dark green in color. When pressed, the leaves should crumble into small pieces. At the same time, pay attention to whether the leaves are completely dry or only at the edges. After drying, sorrel is stored in opaque jars with a twist. The jars should not be placed in a very humid place so that the sorrel does not spoil (even the tightest lid allows moisture to enter the jar).

Important! It is worth mentioning oxalic acid, which can aggravate kidney-related diseases. People with high stomach acidity should also consume dishes with sorrel in small quantities.

Freezing sorrel

Many housewives have thought about how to keep sorrel fresh in the refrigerator. . Dried sorrel doesn't have much freshness or flavor, so you can try freezing the leaves to keep them soft and juicy. Before freezing, pick through the sorrel to remove any grass or spoiled leaves. Next, the sorrel is washed in cold water and placed in boiling water for a minute. The sorrel will darken slightly, acquiring an olive color.

Important! The change in color of sorrel after hot water does not affect the taste and vitamin composition.

After heat treatment, the sorrel is left for a couple of hours to dry and cool. If you put wet sorrel in the freezer, you will end up with just a lump of ice that will take up extra space. After the leaves have dried, they need to be placed in containers or plastic bags that can be easily opened.

When you need sorrel in winter, do not defrost it prematurely. Frozen leaves are added to soup or borscht, which will quickly melt and impart their flavor to the dish.

There is another freezing method that requires a blender. Peeled and washed leaves are crushed in a blender to a puree, placed in containers and frozen. This method is a little inconvenient, since when defrosting you will have to use all the product. Therefore, crushed sorrel can be placed in ice trays. This way you can use as much frozen sorrel as you need.

Sorrel is frozen for the winter not only to preserve its taste or vitamin composition. This is done so that the leaves do not spoil (as when drying) or are not too salty (as when pickling). Freezing preserves the primary taste of the product, so you don’t have to worry that the stored product will spoil the dishes.

Did you know? Due to the high content of tannins in sorrel, the roots of many species are valuable raw materials for tanning leather. They are used as yellow and red dyes.

Our great-grandmothers knew how to store sorrel: to do this, they salted it in jars for the winter. This method will never become obsolete, since it does not require much effort or any technique.

Before pickling, estimate the amount of sorrel and prepare the jars. It is best to pickle the product in half-liter or liter jars. Before salting, the sorrel needs to be cleaned and washed. If the sheets are large, cut them, but do not make them small. After this, put the sorrel in a container and add salt at the rate of 15 g of salt per 0.5 kg of sorrel. Mix the crushed leaves with salt and let them stand for 2-3 hours.

After the sorrel has stood and released its juice, it must be transferred to sterilized jars. There is no need to roll up the jars, just screw the lid on tightly and place it in the refrigerator or cellar.

We answered the question of how to properly pickle sorrel. Now we’ll tell you a few tricks when using it:

• when adding sorrel to a dish, use 3 times less salt;
• pickle sorrel with dill or spinach in equal proportions to enjoy a “vitamin cocktail” in the cold season;
• For salting, use young sorrel so that the product lasts longer and retains its taste.

Important! Salted sorrel can be stored for about 7-8 months in a cold place.

Another interesting one The method of storing greens is in their own juice. The advantage of this method of preserving sorrel is that you can do without adding salt or sugar. This method is perfect for dishes that are prepared strictly according to the recipe, and excess salt or sugar can ruin the taste. In this case, there is no need to roll up the jars or boil for a long time; due to its acidity, sorrel is perfectly stored even without the addition of vinegar.

First you need to prepare the sorrel: remove dry leaves, remove grass and other debris, rinse from dust and dirt. Take the largest pan, fill it halfway with water and put it on the fire. Prepare half-liter (in extreme cases, liter) jars and fill them with sorrel leaves. You can chop the leaves or add them whole, depending on your preference and the size of the leaves.

After you have filled the jars, you need to place them in a pan of water. As soon as the sorrel begins to “shrink” under the influence of temperature, add more. When you notice that the sorrel juice has risen to the neck of the jar, the process is complete. The jars with sorrel need to be cooled slightly and closed with silicone lids. Then you can place the jars either in the refrigerator or in the cellar.

This method does not take as much time as conventional preservation. At the same time, you don’t have to be afraid that the jars will “shoot” or the sorrel will turn sour.

Canning sorrel for the winter

“If a product can be canned, then it should be canned,” many housewives will say and they will be right. The process of preserving sorrel for the winter is not much different from preserving vegetables or fruits, but you need to take into account your own characteristics in order to get tasty and juicy greens for borscht.

First, let's prepare our greens for canning. To do this, you need to clear the sorrel of debris and fill it with cold water for 20 minutes. This is done in order to completely get rid of dirt. Sterilize the jars and place them upside down on a towel. Also, do not forget to sterilize the lids (you need to fill them with boiling water for 5 minutes). After washing, the sorrel is cut and placed in jars. There is no need to completely discard the stems - they contain a little more acid than the leaves, and this will only help with preservation.

After you have filled the jars, you need to fill them to the top with boiling water and release the bubbles (to do this, you can simply put a spoon on top and wait a little). As soon as all the air has escaped, add water to the neck and roll it up with an iron lid.