Preparing sorrel for the winter. How to seal sorrel in jars for the winter

We offer the best recipes for preparing sorrel for the winter, so that you can consume the vitamins that this green is so rich in all year round. The advantage of preparing sorrel for the winter in jars is that it is in no way inferior to fresh sorrel and retains all its beneficial properties.

One of the best recipes for preparing sorrel for the winter is to pickle the greens in a tub. The greens themselves must be rinsed under running water to remove sand, small insects and unnecessary twigs. Then, the greens need to be dried by spreading them on a paper towel. The towel will absorb all unnecessary moisture.

Next, the sorrel is transferred to a wooden tub and sprinkled with salt. Salt is taken at the rate of thirty grams per kilo of greens. The tub should be covered with a mug and pressure should be set. When the mass of sorrel decreases, you need to add fresh herbs. Such a tub should be stored in a cellar or any other cool place protected from sunlight.

Preserving sorrel for the winter

Preparing sorrel for the winter in jars is possible by preserving this greenery. All you need for this is 900 grams of greens and 100 grams of salt. Before preservation, sorrel must be sorted out, leaves that are damaged or have already begun to turn yellow must be removed. Next, the greens are placed in boiling water and blanched for three minutes.

After this procedure, you need to grind the sorrel through a strainer. The resulting puree must be heated until it begins to boil, and then poured into jars. Jars filled with sorrel puree should be sterilized in boiling water for another hour.

A simple recipe for storing sorrel in jars for the winter

All recipes for preparing sorrel for the winter are very simple, but this option is also very fast. Per kilo of greens you will need 100 grams of salt. Wash the sorrel again, dry it, then chop it finely, place it in jars in layers, each layer is sprinkled with salt. Banks must be sterilized in advance. As soon as the jars are filled to the top, they can be rolled up with a lid and stored in a cool place.

How to prepare natural sorrel for the winter

The taste of this sorrel preparation is as close as possible to the taste of fresh greenfinch from the garden, and therefore many housewives love it. Pre-selected and selected sorrel leaves are washed and dried, as in previous recipes. Then they are blanched in boiling water for 5 minutes. Blanched greens should be placed in jars and sterilized for 40 minutes, then rolled up. No additives, salt, vinegar or other ingredients, otherwise the taste of the product will no longer be so natural.

Mix of sorrel and greens

For those who want a little variety, we offer a healthy mix of sorrel and herbs, which is prepared using the canning method. It turns out to be a very tasty appetizer for the winter table.

What ingredients are needed:

• 750 grams of sorrel;
• 150 grams of green onions;
• 10 grams of dill;
• 10 grams of parsley;
• 10 grams of salt;
• 300 milliliters of water.

Cooking method:

1. Wash all the greens, dry on paper and chop.
2. Place all the greens in an enamel pan, add salt and pour boiling water over them. Cook the greens for another 10 minutes, and while they are hot, put them in jars.
3. Cover the jars with a lid and sterilize for 20 minutes, then roll up the jars and leave in water until completely cool.

Advice! This sorrel preparation in jars can be used to prepare cabbage soup. To do this, you just need to pour the contents of the jar into a pan of boiling broth. It is important that the boiling broth already contains boiled potatoes, since if you add the preparation earlier, the acidity of the greens will prevent the potatoes from being cooked and they will be hard, which will ruin the taste of the entire dish.

Freezing sorrel for the winter

And another option for preparing sorrel for the winter is freezing. The good thing about this method is that you don’t have to bother with jars, but all the beneficial properties of greens are also preserved when frozen.

For freezing you will need:

• 300 grams of sorrel;
• A tablespoon of butter;
• 50 grams of water.

How to freeze sorrel:

1. Rinse the greens thoroughly under running cold water, while at the same time you can sort out the leaves and remove all damaged and yellowed leaves.
2. Next, you need to rid the sorrel of all excess moisture, which is not needed at all when frozen. To do this, you can put the greens on paper and wait until they absorb the moisture, or put the greens in a colander and put it in a container so that all the water drains out.
3. As soon as the greens become dry, they need to be chopped. Cut off the stems and chop the leaves not too finely. Divide the entire amount of chopped sorrel into three parts.
4. Place the sorrel in a plastic bag and form a “sausage” (different bags are used for each part of the greenery). Wrap the bag and put a signed label in it, because when the sorrel is frozen, it will be difficult to understand what exactly is in the bag, especially if other frozen greens are stored in the freezer.
5. Such bags are sent to the freezer, where they can be stored for up to one year.

Preparing sorrel for the winter is very simple, so if you have a rich harvest of this greenery, you can safely store it until winter using these various recipes for preparing sorrel for the winter.

To use healthy greens during the cold period, you can prepare sorrel for the winter in various ways. Indeed, in its composition, scientists have discovered a large number of vitamins (the most famous are C, K, B1), carotene and minerals. Various essential oils and acids help this plant survive a long shelf life, including oxalic acid, which gives the characteristic sour taste to green leaves. It is also a good preservative.

For the attention of practical housewives - a selection of the simplest and fastest recipes that will help preserve all the beneficial substances of green sour leaves. And in winter, the housewife will only have to fulfill the wishes of her household - cook aromatic meat borscht, make okroshka or bake pies with an unusual but very tasty sorrel filling.

Preparing sorrel for the winter in jars - photo recipe for pickling sorrel

Everyone has probably tried sorrel - it is a green, sour plant that usually grows near a river or in a meadow. But many housewives began to grow it in their garden beds and actively use it in cooking.

Cooking time: 30 minutes

Quantity: 1 serving

Ingredients

• Sorrel: 2-3 bunches
• Salt: 1-3 tbsp.

Cooking instructions

How to prepare sorrel for the winter without salt

The old classic method of preparing sorrel involved the use of a large amount of salt, which, as housewives thought, was a good preservative. But modern gastronomy gurus claim that sorrel can be stored without using salt.

Ingredients:

• Sorrel.

Algorithm of actions:

1. For the preparation you will need sorrel leaves, glass containers and metal lids.
2. Sort through the sorrel very carefully, remove other plants, yellow and old leaves. Due to the fact that a large amount of dirt and dust accumulates in the leaves, they need to be washed several times, constantly changing the water until it becomes clear and without sand sediment at the bottom.
3. Next, the washed leaves must be cut with a sharp knife, quite finely, so that in winter you do not waste extra time while preparing dishes.
4. Transfer the chopped sorrel to a large container. Mash with your hands or a mashed potato masher to release the juices.
5. Sterilize small glass jars. Place sorrel leaves tightly in them along with the released juice.
6. If there is not enough liquid, add cooled boiled water.
7. Next, seal with lids and be sure to sterilize them.

How to freeze sorrel for the winter

Modern housewives are lucky - they have freezers and refrigerators with large freezers at their disposal. These household appliances allow you to reduce the time for processing gifts from the garden, garden, and forest.

In addition, it is known that vitamins and minerals are most fully preserved in frozen foods, in comparison with all other methods of preparation. Today, many housewives also prepare sorrel in this way, saving time during processing and delighting their homeowners with delicious dishes in winter.

Ingredients:

• Sorrel.

Algorithm of actions:

1. The most labor-intensive is the first preparatory stage, since the sorrel needs to be sorted out leaf by leaf, diseased, eaten, old and yellowed must be removed. Cut off the tails, which consist of hard fibers and only spoil the taste of the dish.
2. The second stage - washing the leaves - is no less important, since they collect dust and dirt well during the growth process. It is important to rinse with plenty of water and change the water several times.
3. First place the washed leaves in a colander to drain the water. Then spread it additionally on a towel or cloth napkin to evaporate excess moisture.
4. The next step is slicing, you can use a sharp knife or a blender.
5. Place the sorrel in containers or plastic bags. Place in the freezer.

We just have to wait until winter to cook real summer dishes.

Sorrel is a gift from nature that can be easily, without much effort, prepared for the winter. But this simple matter also has its secrets, which it is better for a wise housewife to know about in advance.

1. The easiest way to prepare is freezing in the freezer. Sort, wash, cut, place. Four simple steps, although quite time-consuming, will allow you to provide your family with healthy and tasty herbs for borscht and pie fillings.
2. A slightly more complicated method is grinding with salt, but such sorrel can be stored not in the freezer, but in a cool place.
3. It can be prepared in the same way without adding salt; oxalic acid, contained in large quantities in the leaves, is a reliable preservative.
4. Some housewives suggest improving the dish by cutting sorrel and dill together, storing such aromatic and tasty mixtures in jars or in the freezer.
5. It is best to take small containers, ideally 350–500 ml glass jars, just enough to prepare a portion of borscht for the family.

Sorrel is easy to store and easy to prepare. It was created so that its pleasant sourness and bright emerald color remind us of the hot summer in the midst of winter.

Harvesting sorrel for the winter at home is a fascinating and interesting process. At least for me. I love making supplies, especially when they are useful. And there are so many benefits in sorrel that you definitely need to prepare it for the winter. There are a lot of ways - I’ve collected them all in one article so you can choose the right one. After all, each case is unique, each housewife does everything in her own way. That’s why there is no single standard for winter preparations: give free rein to your imagination, but within certain limits. Stick to proven recipes.

You can use sorrel for the winter:

• freeze in bags for the winter;
• freeze in molds for the winter (after heat treatment);
• freeze sorrel as a puree;
• dry;
• roll up in jars with salt;
• roll up in jars without salt;
• roll up as an assortment (with the addition of other greens).

Please note: sorrel is harvested in late May-early June, while the leaves of the plant are still young. Overgrown ones are not suitable for freezing, drying or canning.

How to freeze sorrel in bags for the winter

For this you will need ziplock bags. Take special ones - for frozen foods.

Wash the fresh sorrel, shake off the water from the leaves and leave them to dry on a paper towel. After drying, cut into any desired shape, place in bags, stuffing them tightly, release the air and close. Be sure to label it - frozen sorrel is similar to other greens, so unlabeled bags will be guesswork in the winter. Place the bags of sorrel in the freezer.

How to freeze sorrel in molds for the winter

For this type of preparation, sort out the sorrel, rinse, cut into strips, and then pour water into the pan, wait until it boils and lower the prepared sorrel into it for 1-2 minutes. Then you need to quickly remove the chopped greens with a slotted spoon and tip them onto a sieve to drain the water. After an hour, place the sorrel in silicone molds and freeze.

How to freeze sorrel as a puree

Please only use this method if you are sure you will find a use for the puree. Personally, I add it to green borscht - I like the taste and color that results.

Sort through, wash the sorrel leaves, cut into pieces and use a blender to turn into a homogeneous puree. Take the same silicone molds as in the previous recipe, pour sorrel puree into them and freeze. To store, remove the molds and place the resulting compressed portions into a bag.

How to dry sorrel

The easiest way to do this is in a dryer, but not everyone has one. However, you can dry sorrel in the open air. Sort it out, discard the spoiled leaves, rinse, dry on a paper towel, and chop finely. Spread a layer of thick white paper on a baking sheet or large board, arrange the chopped sorrel leaves and dry in a well-ventilated area.

How to prepare sorrel in jars with salt

Experienced housewives can easily pickle finely chopped sorrel in jars and cover with nylon lids. For a half-liter jar well filled with herbs, you need to take half a teaspoon of salt.

If you don’t trust such preparations (with a nylon lid), use a more reliable recipe. For this, take jars that can be sealed with regular tin lids. Well, the lids themselves :)

Take a large amount of sorrel, sort, rinse, cut into strips. Place in jars, compacting as desired. Heat water to a boil, pour it into jars up to the neck. Add a level teaspoon of salt to each jar.

Sorrel, prepared with salt, is used in borscht and soups in winter. Moreover, a dish prepared with its help does not require the addition of salt.

How to roll sorrel in jars without salt

A very simple recipe, if you don’t take into account the time and effort spent on sterilizing the jars and lids. They are sterilized empty, without preparations.

Sort out the sorrel leaves and wash thoroughly with running water at room temperature. Cut the leaves of the plant into strips. Boil drinking water in a kettle. Steam clean jars with lids by placing them on a wire rack over a pan of hot water. Place the chopped sorrel in sterile jars, fill with cooled boiled water and roll up.

How to prepare sorrel along with other greens

You will need:

• 1 kg sorrel;
• 250 grams of green onions;
• 200 grams of parsley or cilantro;
• 200 grams of dill;
• some water.

In a ceramic-lined saucepan, combine finely chopped herbs (as always, you will need to sort and rinse them before doing this) with a small amount of water. Heat to a boil, cook for 5 minutes, stirring constantly. Pour water into a glass of clean jars into a half-liter container, put in the microwave at full power (time - 2 minutes). Just pour boiling water on the lids. Place the boiling mass of chopped herbs into sterile jars and roll up.

All methods of preparing sorrel are good. Which one do you like?

Recipes for sorrel preparations for the winter.

Sorrel is a vitamin herb that delights us with its sour taste in the spring. It is in May and June that there is a lot of this greenery, so it is worth taking care of winter harvesting. So, you can delight your household with delicious green borscht and pies in winter.

Many housewives will be surprised how they can preserve sorrel without salt. In fact, this is possible and such banks will last until spring. The fact is that this weed contains a lot of acid, which is a preservative, preventing bacteria from multiplying.

Ingredients:

• Sorrel
• Boiled water

Recipe:

• Wash and sort the leaves thoroughly. You can cut them or leave them whole
• Pack the raw materials very tightly into the jar
• Fill the product with cold water and roll up the lid
• The jars must first be washed with soda and sterilized.
• Store the preparation in the cellar or refrigerator

This is one of the simplest and most affordable harvesting methods. The fact is that when frozen, the product retains a huge amount of vitamins and microelements.

Ingredients and utensils:

• Sorrel
• Plastic bags
• Paper towels

Recipe:

• Sort through the leaves and discard any yellowed or diseased ones. Wash the raw materials thoroughly
• Place the sorrel on a paper towel and pat dry
• Cut off the stems and chop the leaves
• Pack the product into bags, releasing air from them
• Place in the freezer
• These greens can be used to make borscht, pies, and smoothies.

This is a universal way to store sorrel. It saves space in the freezer.

Ingredients and materials:

• 1 kg sorrel
• 50 g salt
• Paper towels

Recipe:

• Sort out the leaves and wash them in several waters. It is necessary that there is no dirt or debris on the green leaves.
• Spread the product on towels and let dry. Cut into small pieces and add all the salt.
• Use your hands to crush the greens a little and mix thoroughly, leave for 10 minutes. It is necessary for the juice to appear.
• Place the product in sterilized jars and fill with juice. Roll up the lids and store in the cold.

Ingredients:

• 1 kg sorrel
• 50 g salt
• 125 g vinegar
• Liter of water

Recipe:

• Wash and sort the leaves thoroughly, tear off the stems. Place the leaves on towels and let dry.
• Pack the leaves tightly into the prepared container. It needs to be sterilized and washed with soda.
• Pour water into a saucepan, add salt and vinegar. Boil a little and let cool.
• Pour the marinade over the sorrel and seal the jars. Store in a cool place.

This is the simplest method of preparation, since there is no need to wash and sterilize the jars.

Ingredients and utensils:

• Sorrel
• Banks

Recipe:

• Sort through the sorrel and tear off the stems. No need to wash greens
• Cut the greens into small pieces and place on a baking sheet
• Place the baking tray in the sun and stir the leaves from time to time
• When the greens are completely dry, place them in jars

Ingredients:

• 1 kg green sorrel leaves
• 50 g salt
• 50 ml vegetable oil

Recipe:

• Sort through the leaves and cut off the stems. Wash the raw material and let it dry
• Cut into small strips and sprinkle with salt. Remember with your hands
• Place the product in sterilized containers and fill with juice
• Pour a layer of oil on top. It prevents mold growth
• The jars can be rolled up or covered with a plastic lid. Store the product in the cold

The good thing about this recipe is that the product keeps well at room temperature.

Ingredients:

• 1 kg sorrel
• 50 g salt

Recipe:

• Wash and dry the leaves. Place on a towel
• Remove stems and cut into strips
• Add salt. When the greens release juice, compact them into a jar.
• Place the jars in a pan of water and simmer for 10 minutes after boiling.
• Roll up the containers

An unusual recipe with sugar for making pies.

Ingredients:

• 1 kg sorrel
• 200 g granulated sugar

Recipe:

• Wash and sort the leaves. Place them on a napkin to dry
• Tear the leaves with your hands and place in a bowl. Add sugar and stir
• Compact into jars and roll up. Store the product in the cold

To do this, you can use parsley, dill and onion together with sorrel. This aromatic seasoning will make the soup truly spring and tasty.

Ingredients:

• 1 kg sorrel
• Bunch of parsley
• Bunch of dill
• 200 g green onions
• 20 g salt

Recipe:

• Sort through the greens and remove damaged leaves
• Rinse it and dry it. Cut into small pieces
• Pour water into the pan and add salt. Submerge the greens and turn off the heat
• Keep the raw materials in boiling water for 10 minutes. Place in jars and pour over the marinade in which the greens were blanched
• Sterilize for 30 minutes and seal the jars

Sorrel is a vitamin and healthy product that will improve immunity in winter. In addition, it is a delicious seasoning for first courses and pies.

VIDEO: Sorrel for the winter

Summer and autumn are two wonderful times of the year. It is during this period that you should take care of what you need to prepare for winter. One of the most pressing questions is how to make sorrel for the winter, preparation and preservation for the winter table.

Sorrel for the winter, preparations: the best recipes

It is no secret that currently there are a huge number of recipes for preparing and preserving sorrel for the winter. There are several most popular of them:

• In order to do canned sorrel for the winter, you need to prepare about 900 gr. green leaves and 100 gr. salt. The main product must be thoroughly washed and dried. It is worth noting that you need to select only whole leaves without damage by insects. They should be divided into several piles and boiled for several minutes. The jars must first be held over steam. Next, the plant stems need to be placed in a container, filled with boiled water, salted and tightly closed with a lid;
• Another popular recipe is salted sorrel. To prepare it you need to prepare about 1 kilogram of greens and 100 grams. salt. Each leaf must be washed, dried and finely chopped. After that, all the greens need to be placed in containers and salted. Each jar must be closed with a lid;
• A useful product is green puree, created from sorrel. It can also be prepared for the winter. To prepare this healthy dish, you need to store about 30 grams of salt per kilogram of greens. Each leaf needs to be washed and finely chopped. The product should be placed in a container, pour a small amount of boiling water and close the lid tightly.

Harvesting sorrel for the winter at home

There is also several unusual recipes sorrel, you can make such a product at home:

• Perfect with any side dish pickling sorrel with herbs. This recipe is one of the simplest. To prepare it, you need to prepare about 10 grams of salt, 10 grams of any herbs (dill or parsley), 320 grams of water, 200 grams of green onions and 800 grams of sorrel. Each product must be washed, dried and crushed. After which the green mixture must be boiled in a saucepan for 10 minutes. Hot puree must be placed in containers and tightly closed with a lid;
• Many housewives like to add sorrel to soup. To be able to prepare your favorite dish in winter, you need to freeze the product for the winter. To do this, you need to wash the leaves, cut them and put them in a plastic bag. The plant should be frozen in a chamber;
• Another way to prepare the product is dry his. To do this, you need to wash, chop the leaves and place them in small pieces on a sheet of newspaper. After they dry, they can be placed in jars and stored in a cool place;
• They also do salting sorrel with the addition of sour cream sauce. This product cannot be stored for a long time. The recipe for preparing the dish differs from pickling only in that you need to add a small amount of sour cream to the boiling water.

Useful properties of sorrel

Sorrel is a green vegetable that young children love. Its sour taste makes any dish piquant and aromatic. We must not forget about the benefits that this plant brings. Often, it is called a medicinal product, as it improves the immune system and the functioning of the digestive system. Despite the huge number of positive qualities, this plant is unpretentious in care.

It’s hard to imagine, but one small leaf contains a whole range of useful substances: magnesium, calcium and potassium. If you eat the sorrel root itself, iron will also enter your body. These greens also help cleanse the blood, improve liver function and treat infertility.

The juice squeezed from the leaves is used to relieve coughs, runny nose and headaches.

By adding a small amount of sorrel to your favorite dish, you can enrich it with vitamins. For this reason, greens are actively used in cooking. It is suitable for dressing cabbage soup, salads and many hot dishes. However, before consuming this dish, you should find out whether it is possible to do so.

Contraindications

Despite the benefits of this product, not all people can afford to eat sorrel. There is a small list of contraindications:

• Before adding sour greens to a dish, it is worth considering whether the person suffers from high acidity in the body or stomach problems. For such diseases, sorrel should not be consumed;
• A contraindication is also a violation of the kidneys and intestines;
• Pregnant women can eat sorrel, but small quantity;
• A nursing mother should remember that after eating greens, her baby may have problems with bowel movements;
• Another contraindication is the presence of problems with the thyroid gland.

A healthy person may also experience discomfort after eating sorrel. It is worth noting that it is recommended to consume only young fruit. It is advisable to eat the product and make preparations in early summer - until mid-July.

Features of plant storage

Sorrel must be prepared correctly so that it retains all its beneficial properties for a long time. To do this you should only use sterilized jars small size. A container with a volume of 0.5 liters is suitable. Store jars only in a dry and cool place. In such conditions, the plant can be stored for up to 1 year.

The product can be stored for up to two years frozen. This procedure can be done once. If you defrost greens and then put them back in the freezer, they will lose all their beneficial properties.

Dried sorrel can be stored for up to 1 year, but it must be stirred periodically and stored only in a cool place.

Every housewife should know about preparing sorrel for the winter and the features of this procedure. With the right approach to it, during the winter season there will always be a healthy dish in the house, equipped with a huge amount of useful substances. Such preparations can be made even by those people who do not have a garden, since this sour plant can also be grown on a balcony or on a windowsill.

Video about the workpiece