How to harvest for the winter sorrel? Three proven methods

In winter, we especially want fresh greenery. It is not only useful, but also reminds us of its view of summer warm days. One of the first spring pleases us sorrel. But you can make a salad with it or boil a beautiful green borsch in winter. To do this, you only need to know how to prepare the sorrel properly, so that this tasty and healthy green keeps a beautiful appearance, and most importantly - the taste and vitamins.

Generally, there are enough ways to store sorrel. Each mistress can choose the most suitable for herself - drying, freezing, canning. And we will consider each method of procurement in all details.

However, before harvesting for the winter sorrel, it needs to be taken somewhere. Therefore, we take suitable containers and go to the dacha, garden area, to the meadow or to the nearest market. We bring delicious greens home and are engaged in its preliminary processing. To begin with, the sorrel needs to be thoroughly rinsed under running water, to remove accidentally weeds and damaged leaves, if any. This applies to all procurement methods, without exception. But then the variations are already beginning.

How to prepare for the winter sorrel, if you do not have time, but there is a roomy freezer? It's very simple: we take the washed and prepared sorrel, cut it and spread it around the containers. Suitable plastic boxes with tightly closed lids (they can be bought today in any store) or, at worst, conventional plastic bags. You will get many servings of sorrel, from each you can cook, for example, a delicious green borsch. Greenery before cooking does not even need to be defrosted.

How to freeze sorrel for the winter, figured out, but this method for one reason or another may not suit all the landladies. For example, in a freezer you do not have much space. Then you can dry the sorrel and store it on the balcony. To do this, cut the finely chopped greens on paper and dry naturally. It is desirable that it does not hit the sun's rays. And that the sorrel is dried evenly, from time to time mix it.

Now let's talk about how to harvest sorrel for the winter by the method of canning. There may be two options. Carefully washed and coarsely chopped sorrel is placed in a saucepan with boiling water, we keep it on high fire for a few seconds until the greens change color, then reduce the gas to a minimum, remove the foam with a noise, and then take the sorrel and tightly compact it into pre-sterilized jars. Add some liquid from the pan and roll it up.

If you do not want to mess with banks and boil water, we can offer another way: cold salting. Before harvesting sorrel for the winter with salt, it must be washed again, cut, cut, as you like, and densely laid in a jar with layers, pouring salt. Store such a sorrel in a dark cool place. Since the greens are fairly salty, add salt to the dish when preparing the salt with caution.

Successful culinary experiments and a delicious winter!