Sorrel for the winter; the best recipes for sorrel preparations

Sorrel for the winter - the best recipes for preparing sorrel

Hello, dear friends! The harvesting season is slowly creeping up on us. It's May and it's time to start preserving sorrel for the winter.

It is best to collect it specifically in May or June, when it is still young and most juicy. We will now look at how to prepare it.

There are several methods for preserving sorrel - hot, cool, freezing and other aspects that you will now learn about. Then, even in the cool season, you can amuse yourself with delicious greenish cabbage soup or pies with it.

I think that 0.5 liter jars are most convenient for preserving sorrel. They are small and just enough for one pan of soup. Some take even smaller containers. But this is at your discretion.

How to properly preserve sorrel without salt

We will start with preserving sorrel using the hot method. This will take very little time. In general, whatever method you choose is quite fast. The longest thing is to cook and cut the greens themselves.

Ingredients for 1 liter:

• Sorrel - 0.5 kg
• Water – 200-250 ml

Canning:

1. Wash the sorrel properly under running water and cut off its legs. Then cut into small pieces.

2. Immerse the chopped greens in a saucepan (I have a five-liter one), press down as necessary and pour a glass of hot boiling water. It should decrease in volume. Next, turn on the heat and bring to a boil. With all this, it will still change color to swamp.

3. Place all the sorrel in two half-liter sterilized jars and roll up the lids. Turn them upside down and leave until completely cool. Then store in a cool place.

The usual method of preparing sorrel for the winter with salt

This method is even simpler than the previous one. The most exciting thing is that when preparing sorrel, no vinegar is required. It contains quite a bit of its own “integrated” acid, which will serve as a preservative.

Ingredients:

• Sorrel - 0.5 kg
• Salt - 2 tablespoons

Canning:

1. Just like in the first recipe, wash the sorrel properly, cut off the stems and cut into medium pieces. Then add salt and stir very well.

2. Now place the greens very tightly in two half-liter containers (sterile). Press it with your hands or help with a pusher. Then sprinkle another 0.5 teaspoon of salt on top.

When you use canned sorrel in soup, do not forget that it is already salted.

3. Close the jars tightly with boiled lids. Put the preserves in a cool storage space and in winter you can enjoy delicious greenish borscht with sorrel.

How to roll sorrel for the winter in soup jars

Another hot method, practically no different from the first. But there is still a small aspect that makes it a personal recipe.

Ingredients:

• Sorrel - 5 huge bunches
• Water - 2 glasses

Conservation:

1. Sort the sorrel and cut off the stems. Pour cool water over the leaves and leave for half an hour. Then drain the water, wash it well and dry it with a cardboard towel. Cut the leaves into random shapes, whatever is more convenient for you.

2. Pour water into a saucepan and put on fire. Bring it to a boil and add the greens. Cook it for about 3 minutes until the color changes.

3. Using a slotted spoon, transfer everything into a sterile jar. Screw the lid on tightly. Leave the jar of sorrel until it cools completely at room temperature, after which put it away for storage in a cold space.

Freezing sorrel for the winter in bags (in the freezer)

To prepare tasty greenish borscht in winter, you can also use frozen greens. Almost everyone prefers this particular method of preparation, because they believe that it is more gentle and allows one to preserve the taste properties and vitamin content.

Here we only need the sorrel itself. First, it should be soaked for half an hour in cool water. Then wash and cut off the stems. In general, you can separate the “tops” from the “roots” right away, no matter what. Dry the washed leaves on a towel; you can stir them from time to time to dry them faster.

Then cut it as you are used to for soup and place it in plastic bags. Place the greens very tightly, releasing air. This way it will take up less space. Place the filled bags and store them in the freezer until needed.

For freezing, I prefer to use zip-lock bags (or grippers) with a closure at the top. If you don’t have such a package at hand, then take an ordinary one.

Preserving sorrel at home with cool water

This method of preserving sorrel takes place without heat treatment. The same ordinary and playful as all previous versions. Maybe he will be better for you.

We will only need:

• Sorrel
• Boiled (cool) or bottled water

Conservation:

Cut off the stems of the sorrel and wash the leaves properly. Cut it the way you would for soup. Then pour a little water into the prepared sterilized jars, almost 1.5 centimeters. Next, compacting it very tightly, spread your greens into them.

If necessary, you can add a little more water. When you compact all the greens into the jars, water should appear when you press. Now all that remains is to screw the boiled lids on the jars and send them to be stored in a cold space.

Preparing sorrel in jars without salt and sterilization

I would like to introduce you to another option for preserving sorrel at home. If you have the prepared ingredients, you will spend no more than 5 minutes on everything.

We will need:

• Sorrel
• Hot boiling water

Conservation:

Process and prepare the sorrel, as has been written above more than once. Cut it to your liking. Then compact tightly into sterilized jars.

Next, start pouring boiling water into the jar. Just a little bit of it is needed. Fill the ladle halfway and lightly press the greens, allowing the water to settle. Fill until the jar is one hundred percent full. Approximately one full ladle of boiling water is enough for a half-liter jar.

Now roll up the lid of the jar and turn it upside down until it cools completely. Place the cooled preserves in a cold space.

Video on how to prepare sorrel for the winter in the microwave

There is also one very exciting and quick method of preserving sorrel in the microwave. Watch the video and you will understand how it is done. It can be stored at room temperature.

Ingredients:

• Sorrel – 1 kg
• Burning water - 1 glass
• Glass jars 0.5 l - 2 pcs.

Now you have become acquainted with virtually all the variations of harvesting and preserving sorrel for the winter at home. As you realized, all the methods are very fast and do not waste a lot of time. Choose a suitable recipe for yourself, then in winter you can prepare cabbage soup with the taste of summer.

Sorrel in jars for the winter and not only: 8 homemade savory recipes

Prepare sorrel for the winter to get a reliable source of vitamins for the whole year. Using various processing methods, you can store it in all conditions. Open the recipe quickly! Read more...

1. Main
2. Best selections
3. Preparations for the winter
4. Vegetable preparations
5. Sorrel for the winter

• Freezing
• Tomatoes for the winter
• Preparations for the winter
• Without sterilization
• Onions for the winter
• Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
• Canning
• Cucumbers for the winter
• Tomatoes with onions for the winter
• Parsley for the winter
• Vegetarianism
• Greens for the winter
• Ancient recipes
• Dishes with sorrel
• Veganism
• Soup for the winter
• From carrot tops
• Dishes with beet tops
• Recipes without butter and margarine
• Tops for the winter

How to prepare sorrel for the winter using various methods

Like any other product, sorrel is prepared for the winter using several different methods. Some of them are simpler, others are more difficult. Some require additional equipment, some do not. Let's look at them all.

The 5 most commonly used ingredients in winter sorrel recipes:

The first, most common one is drying.

Of course, you can dry sorrel. But it will have a minimal effect on taste sensors in this form. It may even turn out that you won’t feel it at all in the dish. The procedure is simple: the washed greens are dried, cut into pieces and dried in natural conditions or in an oven/electric dryer. Store in hermetically sealed jars in a dry place.

The second, no less common one, is freezing.

With this entire method, you will retain some of the vitamins. And the taste personality of the product will not suffer, at least not much. The greens must be washed and dried well. Pack in plastic bags and close them (it’s great if you have a vacuum sealer, although you can do without it). And store in the freezer. Arrange the sorrel in comfortable portions in advance so that you don’t have to defrost it in vain.

5 low-calorie sorrel recipes for the winter:

Another exciting modern method is to grind the sorrel in a blender and place the puree into an ice tray. Freeze and pour the cubes into a bag.

3rd – storage with salt.

This is not exactly pickling, but very close in meaning. The sorrel is cut as is usually done for greenish borscht. And lay them out in layers in dry jars, sprinkling each layer with table salt.

Seal tightly and keep in the refrigerator. If summer is ahead, this is especially important.

There are recipes in which saline solution is used instead of salt.

Perhaps there are (or seem to be) some other methods for storing sorrel in winter, which we do not yet understand.

Sorrel for the winter - 7 best recipes for preparing it at home

With the advent of summer, we all enjoy eating various greens, salads, saturating the body with vitamins and strengthening our health before the coming winter. Sorrel is one of the most needed plants in our garden, but we use it in its raw form quite rarely.

In addition, there are a number of contraindications for its consumption in fresh form. With all this, this sour herb is successfully used in cooking to make vitamin-rich greenish borscht, pies, salads and other dishes. And to be able to prepare such dishes all year round, almost all housewives prepare sorrel for the winter.

With all this, there are different methods for preparing sorrel, I have tried most of them in practice and would like to share these recipes with you.

Sorrel for the winter in jars without salt

A traditional recipe used by almost all housewives. In order for sorrel to be stored all winter, it is necessary to preserve it. I love to create any preparations for the winter using several recipes, because everyone has their own taste. In this case, we can do without salt.

We will need:

• sorrel – 1 kg
• water - 1/2 l

We carefully sort out the sorrel leaves and wash them. Cut the leaves as small as possible.

Boil water in a saucepan or basin and immerse the chopped leaves in it.

Cover the dish with a lid and steam the greens over very low heat. Warm up, but don't boil! This walk takes approximately 4 minutes. Stir with a wooden spoon; the leaves change color. Close the lid again and leave for another 3 minutes.

Sterilize jars and lids. There are many sterilization methods. I outlined them carefully in my own article. In this case, I lightly simmer the jars and lids in a saucepan.

Place the steamed greens in sterilized jars and roll up the lids.

We turn the jars upside down, cover with a towel and keep them upside down until they cool completely.

The best recipe for preparation without salt

If in the first recipe we slightly cooked the sorrel, then this excellent method involves simply pouring boiling water over the workpiece. An ordinary, quick and reliable recipe.

I probably won’t even indicate the number of ingredients; we’ll create everything “by eye.”

We will need:

• sorrel
• water

We chop the greens as desired, although personally I like them smaller.

Place the sorrel in previously sterilized jars and compact it with a spoon, or even better, with a wood masher. A half-liter jar will hold a good bunch of greens.

There are a huge number of sterilization methods, I wrote about them in this article.

Immediately boil a kettle or water in a saucepan and pour it over the sorrel in the jar. The water must completely cover the contents of the jar. On top of the spoon, you need to slightly mash the greens in the jar so that all the air comes out.

All that remains is to close the jar with a sterile lid, turn the jar over and cover with a warm blanket until it cools completely.

How to cover sorrel for the winter with cool water

It turns out that it is not necessary to boil or pour boiling water over our greens. Thanks to oxalic acid, the workpiece is perfectly stored all winter and can be filled with ordinary cool water. At the same time, the color of the greenery remains rich greenish, as if it had just been picked from the garden.

Some recipes even recommend not to sterilize the jars. I still sterilize both jars and lids for greater reliability.

Chop the sorrel and place it in a jar, squeezing it slightly. There is no need to compact it.

Fill the contents of the jar with ordinary cool water and roll up the lid.

A quick and probably the most common method.

Quick recipe in the microwave

Speed ​​in the kitchen remains a value, because there is never enough time to cook. And in the summer and autumn, supplies for the winter are added to the usual dishes for the family. So we are looking for simple and fast methods, and in this we will use the microwave.

Cooking sorrel for the winter with salt without sterilization

I would like to introduce you to another of my favorite methods. I like it for its simplicity. True, it is prepared with the addition of a sufficient amount of salt, and when preparing any dish there is a danger of forgetting that salting it is under no circumstances allowed. In any case, I had several such “punctures” when cooking greenish borscht. By the way, you can find recipes for such a sour soup here.

We will need:

• sorrel – 1 kg
• salt - 100 gr.

It's simple - wash the greens, dry them slightly and chop them. Place in a saucepan or any other convenient container.

Sprinkle generously with salt on top.

Lightly knead the greens with your hands, try to do this without fanaticism, so that the vegetable puree does not come out.

Take glass jars and add a little salt to the bottom.

The jars in this recipe do not need to be sterilized - the salt will do its job.

Lay out the greens and compact them using a rolling pin or spoon.

A lot of juice appears in the jar; the excess needs to be drained. When the jar is full, sprinkle more salt on top.

All you have to do is close the lid and wait for winter.

Video on how to prepare sorrel in the freezer

In recent times, almost everyone chooses to freeze their herbs, berries, mushrooms and vegetables. I am also a fan of this method, because it is believed that vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) and microelements are best preserved this way. Well, the taste is most similar to the original from the garden. True, there is not always enough space in the freezer. But if you have a separate freezer or enough space in the refrigerator, then this method is for you.

Greenish preparation for borscht

I suggest preparing a mixture of different greens, because it’s very convenient - open the jar, put in a couple of potatoes and the borscht is ready. And if you haven’t yet found your favorite recipe for greenish borscht, then maybe you can find it here.

In the summer, the choice of greens is large, so you can select different herbs into this mixture. Approximately half of the preparation given to us consists of sorrel, and in the second half you can add herbs at your own discretion. I chose the classic ones - onion, dill and parsley.

We will need:

• sorrel
• dill
• parsley
• green onion
• Bay leaf
• dark and aromatic pepper
• water - 1.5 liters
• garlic - 3 heads
• citric acid - 1/2 tsp. per jar

We chop the sorrel, using only the leaves, and do not throw away the stems, but put them in a separate container (we will need them later).

We also chop various greens finely enough so that they cook perfectly in the borscht.

In unstained jars, pack the greens tightly until halfway up, and add cloves of peeled garlic into the middle. And again fill the jar to the top with a greenish consistency.

Sorrel trunks are quite hard; we will not use them for borscht. But from them we will prepare the necessary sour broth. Boil water, add bay leaf, pepper and boil the cut trunks over low heat.

Fill the contents of the jars with this broth, and place the jars in a pan with hot water to sterilize. Add 1/2 tsp to each jar on top. citric acid and add a little more broth. Cover with a lid and sterilize for 20-25 minutes.

Close the lids tightly and leave the jars upside down until they cool.

So, now we know that there are a huge number of methods for preparing the necessary preparations from delicious and healthy sour grass. But a lot of useful things grow in the garden, and any good housewife wants to extend their life until the next harvest. This means we need to hurry and share with you the best recipes for preparations.

How to prepare sorrel for the winter. 5 reliable methods

Sorrel is one of the few truly seasonal ingredients. In the summer, we enjoy cooking greenish cabbage soup and borscht from it, and baking pies with sorrel innards. The main thing is not to miss the moment when the sorrel is still quite early, tender, and not an overripe burdock. June is the right time to prepare sorrel for the winter. And then use it in your favorite recipes for a whole year, because sorrel in a jar preserves vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and a catchy summer taste.

How to prepare sorrel for canning

• Carefully sort through the cut sorrel and remove all yellowed, warped or wilted leaves.
• Wash the sorrel well: place the leaves in a large bowl of water and leave for a few minutes, then rinse under running cool water.
• Dry the sorrel on a kitchen towel or in a salad dehydrator. There should not be a drop of water left on the leaves.
• Carefully gather the greens into a bunch and cut off the stems; you won’t eat them anyway.

Life hack: Trimmed petioles can be crushed in a blender and sent to freeze; in winter, one spoon of such puree will give an exciting summer sourness to borscht, cabbage soup or sauce.

First, the sorrel must be washed well.

Frozen sorrel for the winter

Place the cooked sorrel into separate bags. Calculate so that 1 bag is enough for exactly 1 dish, otherwise you will have to rack your brains later on what to do with the leftovers, because defrosted sorrel quickly deteriorates. For example, you need approximately 200 g of sorrel for soup. Seal the bags tightly, releasing any air, and place in the freezer. For freezing, it is convenient to use zip bags with a special reusable clasp.

Life hack: After taking the sorrel out of the freezer, you don’t have to defrost it, but immediately throw it into a pot of soup 5-7 minutes before it’s ready - so that it has time to boil in the hot broth.

Sorrel for the winter in jars without salt

This method is not bad because it is natural; we do not add any salt, pepper, or vinegar to the preparation. This sorrel can be used not only in soups and stews, but also in sweet pies and other baked goods if mixed with sugar.

Roughly chop the sorrel (approximately the size of greenish cabbage soup) and place it in a jar, compacting each batch tightly. To do this, you can use a wood masher, a spoon, or simply crush the leaves with your hand. Pour boiled water at room temperature into the jar in a narrow stream, immediately pressing the leaves (this is necessary to expel air between the leaves, which can cause the canned food to spoil). There will be only a small amount of water entering the jar - it must be flush with the edges (not “up to the shoulders” of the jar!). Close the jar tightly with the lid.

Do not chop the sorrel very finely - this way it will retain more freshness

Sorrel for the winter in jars with salt

The method is practically no different from the previous one. Tamp the sorrel in a jar, pour 1 tsp on top. salt per 300 ml jar (ordinary, not large, without any additives). While pressing the sorrel, pour water into the jar in a narrow stream to the brim. Close the lid tightly.

Life hack: Take small jars - 300-500 ml, so that you can consume all their contents right away - otherwise the sorrel in an open jar will quickly deteriorate.

Sorrel for the winter in marinade

Pickled sorrel is a special addition not only to soups, but also to main courses: for example, to baked beets or pumpkin. You can make a good snack from it for strong drinks: chop it finely, mix it with mayonnaise, garlic and stuff it into eggs or tomatoes.

Blanch the sorrel: place in a saucepan with bubbling water, wait until it changes color from greenish to olive, then drain the water and squeeze the sorrel well. Place the sorrel in a jar and compact tightly. Prepare the marinade: add 50 g of salt, 125 g of vinegar (per 1 liter of water) to the water where the sorrel was boiled. Combine everything in a saucepan, boil slightly and let cool. Pour the marinade into jars and seal them with lids. Store in a cool, dark place.

Pickled sorrel is a good base not only for soups, but also for snacks

Pickled sorrel for the winter

An option for those who love sauerkraut and pickled apples. Pickled sorrel has a very interesting taste and makes a good addition to salads. Before serving, season it with vegetable oil, onions - and go straight to the table!

In order to prepare pickled sorrel, boil water with salt (10 tablespoons of salt per 1 liter of water). Dip the prepared sorrel leaves into the bubbling brine for a few minutes, squeeze and chop. Place them in a jar or tub, fill with cooled brine and place under pressure. As the tub or jar becomes empty, add a little boiled water.