As a child, I loved green borscht so much and looked forward to May. At this time, the grandmother always pleased us with a fragrant sorrel soup. And now there is no need to wait so long. Harvesting sorrel for the winter in the banks - a great way out in this situation. And today I will tell you how to prepare sorrel in cans for the winter without sterilization. Prepared the best recipes, choose any.

Some tips for preparation:

1. Harvesting sorrel begins with the collection of leaves. May or June sorrel is best suited - then he is young, fresh and juicy.
2. Leaves first fill with cool water for half an hour. During this time, all garbage will move away.
3. Then gently wash the sorrel and dry it on a paper towel.

Sorrel in banks for the winter without salt

I will share with you first the best recipes for making sorrel without salt for the winter. If you follow the health, it is harmful to you a lot of salty, then this way is for you! In the future, you can already salt the finished dish to your liking.

Ingredients for 0.5 liter jar:

• Large bundle of sorrel;
• Cold water (better - spring or bottled).

How to cook:

1. The moved sorrel is washed, dried.
2. Carefully wash the jars of soda, sterilize them over the steam. Cover with boiling water for 5 min.
3. Leaves finely cut, pre-cut their tails.
4. Put the leaves in clean jars, lightly ramming. Gradually fill them with cold water so that it covers the greens.

Lid rolls. Due to the high acid content, sorrel without salt is well preserved, stays fresh and tasty for a long time. Store in the fridge or pantry apartment.

How to prepare sorrel for the winter soup

The first recipe is also suitable, without sterilization. But there is another option for seaming soup.

Ingredients:

• 5 large bundles of sorrel;
• Water - about 2 cups.

How to cook:

1. Wash leaves, dry, chop.
2. Banks and covers are sterilized.
3. Pour water into a saucepan, heat to boil. Put the leaves in portions, boil a couple of minutes before the color changes. We take out skimmer.

Fold in cans, ram the spoon tightly, twist the lids. Done!

Marinated sorrel with citric acid

I will share another recipe, how to pickle sorrel. Suitable for cooking soups, pastries, baking, as an additive in side dishes.

Ingredients:

• 500 g sorrel leaves;
• 5 g of citric acid (1 teaspoon).

How to cook:

1. Sterilize dishes for preservation.
2. Washed and dried sorrel skip through a meat grinder.
3. Put the green puree in a large saucepan, heat and simmer, stirring for 10 minutes. At the end add citric acid, mix.

Put mashed potatoes in banks, roll up. We turn and envelop. When the banks cool, transfer them to storage.

Sorrel in its own juice

When we look for the best preparations of sorrel for the winter, the method of canning in its own juice attracts attention. I'll tell you how to prepare sorrel for the winter in banks without sterilization, using only a minimum of components.

Ingredients:

• Young sorrel.

How to cook:

1. The washed sorrel is dried and cut in an arbitrary way.
2. Sterilize jars and lids.
3. Put the chopped leaves into the pan without oil. Heat, stirring, until the leaves do not let the juice and darken.
4. Immediately shift hot sorrel with the juice in the jar. Heat the next batch.

When all the jars are filled, close them and leave to infuse under the coverlet.

Tip: It is convenient to make such a workpiece under the screw caps.

How to prepare sorrel for pies for the winter

The sorrel recipe for pies is very simple. The previous options are also suitable, but I still like the following one. It already contains salt, so you will not need to add the finished filling.

Ingredients:

• 500 grams of sorrel;
• 25 grams of salt (1 tbsp. With a spoon);
• 25-30 ml of vegetable oil.

How to cook:

1. Enumerated leaves of sorrel, washed, give dry.
2. Wash with soda and sterilize jars, lids.
3. We cut the leaves into strips, fold them into a bowl. Pour salt, knead hands. Sorrel will make juice.

We shift the chopped leaves into jars. Add the juice remaining in the bowl. Pour some vegetable oil on top. In this case, canned sorrel for pies will not become moldy. Close the lids (can be plastic). Keep in a cool place.

Sorrel in the banks for the winter with salt

If we are talking about salt, I propose another simple way how to pickle sorrel for the winter, also without sterilization.

Ingredients for 0.5 liter jar:

• 1-2 large bundles of sorrel;
• 1 teaspoon salt;
• Pure water (boiled and cooled).

How to cook:

1. Enumerated and washed leaves dry on a towel.
2. Sterilize the container for preservation (jars, lids).
3. Cut the leaves into strips, fold them into jars. We pour salt on top and pour water over the neck.

Lidding and that’s it! Transferred to storage in the cellar.

Tip: You can also fill with hot water, but then less preserved nutrients.

Check out another video on how to harvest sorrel in banks.

Now you can treat yourself to a delicious green borschik or rosy pies with a sour filling at any time of the year. And the most pleasant thing is that the preparations are unpretentious, they are perfectly stored at home, rich in vitamins and minerals, and they diversify the winter diet pleasantly. Have a great appetite and spring mood!

Last year, harvesting sorrel for the winter without salt was a real discovery for me. It turned out that fresh greens can be decomposed into jars, without heat treatment, and it is stored perfectly, and the borscht is as tasty and fragrant as in summer. So today I will share in a proven and reliable way how to prepare sorrel for the winter without salt, vinegar, blanching, how to keep it fresh. The recipe is very simple, not harder than frost   . With a large batch of green leaves it is quite possible to cope in an hour, having prepared several jars for winter borscht and soups.

The recipe for sorrel for the winter

• bunches of young sorrel;
• cans with screw caps;
• chilled boiled water;
• sharp knife.

Sorrel for the winter without salt, a recipe with a photo

Only leaves will go into this blank. I cut off the stems immediately, without unleashing the bunches. Stems can grind blender, freeze puree and add to the finished soup before turning off. Here is a waste-free production. Take note of this tip, sorrel puree perfectly acidifies entrees and sauces.

Sorrel leaves are poured with water, changed three or four times, until all the dirt goes away with the water. I spread it in a colander, shake it. Leave to drain.

I collect a big bunch, cut into strips as usual for green borscht or soup.

Banks hold over the steam, although probably in this case, sterilization is not required. But just in case, I warm up for a few minutes. Then I take a handful of chopped greens, pour them out into a jar, tamp it, fill it very tightly. Fill to the brim, so as not to remain emptiness.

Before you close the sorrel for the winter, you need to pour water into the jar, it will enter quite a bit. I boil water in advance, cool it. I pour in a thin stream, crushing a sorrel to fill all emptiness and to cover leaflets from above, flush with a rim. Immediately twist the lid.

I put a few jars in the fridge, most of them were sent to the pantry. Last year, the blanks were stored at room temperature, nothing spoiled, there was no foreign smell and taste. You open - and the greens like fresh! You can also put dill for flavor, but do not mix with sorrel, and pour a layer on the bottom.

So just close the sorrel for the winter at home. If you do different seaming, then you need to sign each to know where it is and not to spoil the soup when cooking. They say that it is possible to store sorrel in jars without salt for two or three years, because of the large amount of natural acid, it does not need any preservatives. I can’t say it, I didn’t check it, we’ve spent it all, nothing left by spring. From my own experience I can say that harvesting sorrel for the winter without salt is accurately stored for several months.

Preparation of sorrel for the winter

I want to tell you a very simple way how to make the preparation of sorrel for the winter. If you do not have the opportunity to freeze it, which is not only more convenient, but also more useful, I suggest to conserve it.

INGREDIENTS

• Sorrel 1 Kilogram
• Salt 1 Art. spoon
• Water pure 1 Liter

Description of preparation:

1. First of all, take the greens, put in a bowl or a large saucepan and cover with water. Sorrel should stand in the water for 5-10 minutes. After rinse it properly. Drain a little and chop - you can just tear up your hands or cut it with a knife. 2. Banks must first be sterilized along with the lids. This can be done with boiling water or in the oven. 3. Pour water into a small saucepan and bring it to a boil. Let it leave for 3 minutes, then remove from the heat and let it cool for a while. In the recipe for making sorrel billet we need warm water, not boiling water. 4. Fill the sterilized jar with greens, tightly pressing. He will give a good shrinkage, so you need to fill really carefully. Top with salt in each jar. 5. Add water so that it is on the jar of the jar. Now you can roll up the cans and leave them upside down for a couple of hours. Our harvesting sorrel for the winter at home is ready. Store jars in a dark and cool place. Such sorrel perfectly preserves vitamins. In winter, it can be used as a dressing for hot soups, as well as an additional ingredient for salads, sauces and snacks.

Canned Sorrel

Prepare sorrel for future use in different ways. How to prepare sorrel at home with vegetable oil and salt, read on.

Preparations for the winter: canned sorrel

The simplest preparation of sorrel is freezing. Just a package of clean leaves of sorrel is frozen in the freezer and stored there until the desired moment.

Sorrel for soup or soup is best closed in jars in a special brine or oil. Taste and properties of the workpiece are stored for a long time.

Recipe Preparation of Sorrel in Vegetable Oil

1. Sorrel leaves wash and dry on a towel.

2. Cut sorrel into large straws.

3. Mix sorrel with salt.

4. Banks sterilize.

5. Put sorrel in clean, dry jars right up to the neck.

6. Boil or boil vegetable oil.

7. Cool the boiled vegetable oil.

8. Pour oil on top of sorrel cans.

If the oil goes into the greens, pour more, so that all the sorrel soaked.

9. Close the cans with lids.

It is best to store the workpiece in the refrigerator or cellar.

Recipe Preparation of Sorrel in Salt

1. Sorrel leaves wash and dry.
2. Cut the sorrel into large strips.
3. Banks sterilize.
4. To boil water.
5. Put salt in water, about 2x1.
6. Boil the brine. Then cool.
7. The leaves of sorrel spread out in dense layers in clean jars.
8. Pour over the sorrel with cold, strong brine.
9. For better storage of sorrel cans, it is best to sterilize for about 5 minutes, then roll up.
10. The sorrel prepared in such a way is perfectly stored at room temperature.

Cook with pleasure and be healthy!

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

Attention practical hostesses - a selection of the most simple and quick recipes that will help keep all the beneficial substances of green sour leaves. And in the winter, the hostess will only have to fulfill the wishes of the household - cooking fragrant meat soup, making okroshka or baking pies with an unusual, but very delicious sorrel filling.

Preparation of sorrel for the winter in banks - photo recipe for salting sorrel

Everyone 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 the garden and actively used in cooking.

Time for preparing:   30 minutes

Quantity: 1 portion

Ingredients

• Sorrel: 2-3 bundles
• Salt: 1-3 st.l.

Cooking instruction

How to prepare sorrel for the winter without salt

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

Ingredients:

• Sorrel.

Algorithm of actions:

1. For the preparation of required sorrel leaves, glass containers and metal covers.
2. Sorrel to sort out very carefully, remove other plants, yellow, old leaves. Due to the fact that the leaves accumulate a large amount of dirt and dust, they need to be washed several times, and constantly changing the water until it becomes transparent and without sediment sand at the bottom.
3. Next, the washed leaves must be cut with a sharp knife, rather small, so that in the winter, while cooking, do not waste too much time.
4. Transfer the chopped sorrel to a large container. Wash with hands or mashed potatoes for mashed potatoes to make juice.
5. Glass jars of small volume to be sterilized. They put tightly leaves of sorrel, along with the released juice.
6. If the liquid is not enough, top up with chilled boiled water.
7. Next, close the lids, they must be sterilized.

How to freeze sorrel for the winter

Modern housewives were lucky - at their disposal freezers and refrigerators with large freezers. This home appliances can reduce the time for processing the gifts of the garden, garden, forest.

In addition, it is known that vitamins and mineral substances are most fully preserved in frozen foods, in comparison with all other methods of harvesting. Today, in this way, many housewives harvest and sorrel, saving time during processing and delighting home delicious dishes in the winter.

Ingredients:

• Sorrel.

Algorithm of actions:

1. The first preparatory stage is the most laborious, as the sorrel must be sifted through the leaflet, and the sick, eaten, old and yellowed ones must be removed. Cut the tails, which are made 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 in the process of growth. It is important to rinse with plenty of water, change the water several times.
3. Washed leaves first fold in a colander to glass water. Then spread out on a towel or cloth to drain the moisture.
4. The next step is cutting, you can use a sharp knife, you can blender.
5. Spread sorrel in containers or plastic bags. Send in the freezer.

It remains to wait for winter to cook real summer dishes.

Sorrel is a gift of nature, which can be easily and effortlessly prepared for the winter. But even in this simple matter there are secrets that the wise hostess should know about beforehand.

1. The easiest method of preparation - freezing in the freezer. Enumerate, rinse, chop, lay. Four simple actions, however, taking a lot of time, will provide the family with useful and tasty herbs for borscht and toppings for pies.
2. Slightly more complicated way is grinding with salt, but such sorrel can be stored not in a freezer, but in a cool place.
3. Can be harvested in the same way, without adding salt, oxalic acid contained in the leaves in large quantities, is a reliable preservative.
4. Some housewives offer to improve the dish, cut sorrel and dill together, store such fragrant and tasty mixtures in jars or in the freezer.
5. Capacity is best to take a small volume, ideally - 350–500 ml glass jars, just enough to prepare a serving of borsch for the family.

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

Good all the time of day!

Preservation of products for the winter is a useful thing. After all, it is impossible, to keep the harvest in fresh for a very long time. And canned tomatoes or cucumbers, though not fresh, but tasty.

However, in addition to traditional vegetables can be preserved and other products. In particular, a plant such as sorrel.

Fresh sorrel is very tasty and healthy. But also canned, it is no less nutritious.

Surely, in winter, preparing any dish is not superfluous to add this piece of summer vitamin.

Sorrel can be used for soups and borscht and for salads. Accordingly, it is recommended and preserve it a little differently. So for soups it is better to twist in a meat grinder, and if you use for salads, then chop finely.

Usually the whole preservation process takes place with salt. However, you can preserve sorrel without it.

For conservation this method will need:

• Fresh sorrel - 1 kg.
• Water and cans.

Banks can take any, it all depends on how you conveniently store them. But, it seems to me it is well suited for sorrel half liter.

All sorrel greens are sorted out, bad leaves are removed. The rest is washed. The field of this leaves are finely chopped. You can, of course, cut in the way you like. Stems are cut only partially, only thin green parts.

Now we take a pot and fill it with water, put sorrel. Put the pot on the fire and bring the water to a boil. After that, cook over low heat with stirring until the leaves turn brown. Remove the pan from the heat and can be poured into the banks. Banks are sterilized, as well as covers for rolling.

The contents of the pan are poured over the cans, rolled up with lids and set to cool upside down. At the same time they wrap themselves in a towel. When the banks are cool, they can be removed for storage.

Earlier it was said that for cooking soups, it is best to use ground sorrel to mashed potatoes. The following is a recipe for this preservation.

Sorrel leaves are washed. Then put in boiling water and boil for 4 minutes (blanched). After that, everything is ground through a sieve into a homogeneous mass. Next, this mash is laid out in a saucepan and heated over low heat. As soon as the water begins to boil, remove from heat and pour into pre-sterilized jars. Before you roll up the jars of mashed potatoes sterilized for about an hour in boiling water. And then they roll. Banks are set to cool, and then cleaned for storage.

Recipe for preserving sorrel cold

This recipe for the conservation of sorrel is quite simple. However, since preservation is not related to boiling, it is necessary to store the product only in the refrigerator.

For conservation, you also need small banks of 0.5. For each such jar you will need a small bundle of sorrel, about 10-15 leaflets.

Water is pre-boiled and cooled. While it cools we prepare sorrel. We go over and mine. Cut as you like. Next, the bank is sterilized, put sorrel in it. Fill with cooled water and roll up the lid.

That's all.

Cover with salt and vinegar

When using this method, the green color of sorrel, as well as its original taste, is preserved.

For conservation will need:

• Sorrel - 1 kg.
• Cold boiled water - 1 l.
• Vinegar 9% - 100 g
• Salt - 30 g

Everything is done very simply. The leaves are well washed, cut in a convenient way. Banks are sterilized and greens are laid in them. In principle, the amount of sorrel can be anything, it all depends on how many cans are prepared.

Video recipe, how to keep sorrel in a jar without sterilization

You do not always want to spend time and do the sterilization of cans. For this case, there is a canning option without sterilizing the cans.

In addition, with this option, more vitamins are stored. In this recipe, sorrel is preserved along with dill.

Sorrel and dill get over, selected the most good twigs and leaves. Wash and cut. After that, the greens are arranged in banks and filled with cold boiled water. Banks are closed with lids. They are stored only in the refrigerator.

I hope these recipes will help to preserve a delicious and healthy product for the winter. And in the conclusion of a small video on how to conserve sorrel.

The ancestors of man long ago ceased to be herbivores, but the love of spicy or sour leaves has been preserved. But how long do the leaves turn green in the northern climate? That is why in the Russian culinary tradition a significant place is given to preparations for the winter. Close the young sorrel in small banks and enjoy the green cabbage soup when there is a blizzard outside the window - what could be more entertaining for a gourmet? Preservation of sorrel at home is simple, try our recipe and you will not notice how familiar this product will become in your kitchen.

Sorrel is an emerald wizard in the city

And without the magic glasses of the gatekeeper Faramant, young sorrel is striking in its bright emerald green. Its name translates from Latin as “spear”, and indeed, its leaves with its arrow-shaped base resemble a formidable tip.

For harvesting needed young leaves of sorrel

According to the botanical classification, sorrel is a relative of buckwheat, but edible are not seeds, but leaves and tops of young shoots, just like tea.

Old leaves accumulate a bit too much oxalic acid, which can provoke or exacerbate stone formation in the kidneys, gout, and arthritis.

Attention! Sorrel is absolutely contraindicated for people with disorders of water-salt metabolism and kidney disease.

Sorrel did not get to the culinary section immediately. For a long time, he was listed among the medicines for dysentery, indigestion, bleeding and even from the plague. Perhaps the placebo effect worked, but from what sorrel definitely helps, it is from scurvy: the content of vitamin C in 100 g of fresh leaves is approaching the daily rate.

There is an expression in the people: "vitamin of joy." So, sorrel fully corresponds to it. At the end of spring, when our bodies are depleted by the fight against winter depression, and there are practically no vitamin plants yet, the young leaves of sorrel magically color the picture of the world. Gentle green soup with a big-eyed oval of a tough egg or a fresh salad of sorrel with a radish like nothing else will return both performance and vitality.

Council In order to eat the little swell, and not to make kidney stones, accompany it with a large amount of calcium-containing product. Not too useful oxalic acid forms insoluble compounds with calcium in the intestine and leaves the body without being absorbed into the blood.

Preparation of sorrel for conservation

Like other vitamin harvest, sorrel can and should be harvested for the winter. The plants will be ready as early as May, and this is good: the processing of sorrel can be viewed as a kind of warm-up before a larger campaign for the preservation of cucumbers and other garden vegetables. When working with this plant should be aware of some rules.

1. In order not to harm the health of excess amount of oxalic acid, only young ones break off the leaves.
2. If heat treatment is not planned, it is necessary to thoroughly wash the leaves from the ground and possible laying of insect eggs. To do this, the leaves are immersed for an hour in a bowl of water, then washed and dried on napkins or a towel.
3. Before you put a knife over the leaves, it would be nice to imagine how the canned product will be used. If in the tradition of the family to add it to salads or to the filling for pies, it is better to chop. For the preparation of first courses of leaves can be mashed.
4. It is more rational to take half-liter banks, since they place the product on one pot or a couple of salads, and it will not be stored in clear form any longer.

Sorrel for the winter: a vitamin recipe

To create a tasty and healthy snack from sour leaves, you should prepare:

• sterilized banks;
• scalded metal covers;
• chopped greens;
• tolkushku

The recipe for sorrel is very simple

Greens laid in a jar and crush it tolkushkoy to fit more. Add a little cold boiled water. Salt to taste or do without salt at all. Roll and store in the cellar. Oxalic acid itself acts as a preservative in such preparations.

If there is no cold storage room, use a different recipe. In a large pot, pour about two fingers of boiling water, put chopped leaves, bring to a boil. The resulting boiling thick is poured into hot cans alternately: filled - rolled up, then the next. Magic vitamin sour for the winter ready.

Attention! Do not use aluminum cookware. When heated, the acid will destroy the protective oxide film on the surface of the dish and react directly with the metal. As a result, unhealthy aluminum oxalate will form in the product.

Sorrel is not necessarily canned lonely. The company can make him spinach, dill, parsley and onion feathers. It can be harvested like sauerkraut: chopped, salt, packed tightly in a jar, wait for juice under pressure, close, store in the refrigerator. In the freezer can provide a place for flat ice cream sorrel bags.

In winter, when we are moving from crispy vegetables to macaroni and potatoes, it is so nice to sprinkle dinner with something summer-like bright: sauerkraut, pickled patisson and, of course, sour leaves of timely harvested sorrel.

Preparation of sorrel for the winter: video

Sorrel blanks: photo