Sorrel for the winter - 7 harvesting recipes (in jars, frozen)

Sorrel for the winter - preservation without salt: recipe

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

Sorrel for the winter - preservation without salt: recipe

Sorrel in currant juice

This marinade turns out to be maximally fortified. The marinade prepared from a mixture of water and currant juice in combination with sorrel is simply a storehouse of vitamins. Sorrel marinated in such an unusual filling acquires such an exquisite taste that you don’t immediately guess what kind of product it actually is. Such preservation helps you create unique dishes in your home kitchen, surprise and amaze everyone around you with your culinary talents.

You will need:

1 kg. sorrel leaves;
2 and a half glasses of water;
2.5 glasses of currant juice;
1 tsp. Sahara;
1 tsp. salt;
1 tsp. fruit vinegar.

Cooking steps:

The sorrel is washed and chopped.
The jars are washed with soda and sterilized.
The sorrel is placed very tightly into the prepared container.
To fill, currant juice is mixed with water and boiled.
The remaining unused components are added to the boiling pour and mixed.
When hot, the filling is poured into jars with sorrel.
The jars are sterilized literally within five minutes.
The finished product is rolled up with lids and, after cooling, moved to a fairly cool place.

Tip: to fill the greens, it is better to use mineral water as an alternative to regular running water. Thanks to it, much more flavor remains in the greens. It turns out airy, light, the same as it is in its natural form. In addition, mineral water itself is healthy and does not contain the impurities that are present in ordinary water.

Pickling sorrel leaves is a very easy process. Among its features is the minimum amount of added acids. The product does not lose its natural taste, so it can be added to various dishes. They turn out exactly the same as in the summer.

Sorrel goes well with other greens. It can be marinated with dill, celery, and spinach. Based on personal preferences, you can marinate sorrel in your own way. This is one of the few products that “love” preservation and allow experiments on themselves. It would seem like an ordinary sorrel, but what a flight of fancy!

Is it possible to freeze sorrel in the freezer and how?

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.

Is it possible to freeze sorrel in the freezer and how?

How to seal sorrel in jars - microwave recipe

A very convenient way to harvest sorrel. You don’t need any pans, monitor cooking, etc. A microwave will make the task easier.

We will need:

sorrel - 1000 g;
hot water - 200 ml.

Recipe description:

Shred the washed sorrel along with the stems. Transfer to a deep plate and fill with hot water.
Place in the microwave. We set the maximum power. Time: 4 min. Mix and repeat the procedure in the microwave. Mix everything again and now set the minimum time: 1 minute.
Divide the finished sorrel into jars and close.

How to pickle sorrel for the winter in jars?

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.

How to pickle sorrel for the winter in jars?

Preparing sorrel without salt at home

Another important point that I want to draw your attention to! How to properly wash greens? If the sorrel is your own, just soak it in water to settle the debris, and then hold it under running water. But this is not enough if the greens are purchased!!! Then, after soaking, you should dip it in a weak vinegar solution. Hold for 5-7 minutes. And after that, rinse in running water.

We will need (for 2.5 cans of 0.5 liters):

Sorrel – 1 kg.
Sterilized jars
Convenient deep bowl made of stainless steel or aluminum

How to cook.

We cut clean sheets as for soups/borscht: into small pieces or strips.

Pour half a liter or a liter (depending on the volume of the bowl) of plain, unboiled water into a bowl. Place the bowl on the fire and bring the water to a boil.

When the water just starts to boil, add the sorrel. Reduce heat and cover the bowl with a lid.

While it cooks, stir regularly so that the greens steam evenly.

It will take 12-14 minutes to cook. We determine readiness by color; it should darken a little.

We put the finished mass into bottles. Top with water from the bowl in which the greens were cooked. And screw the lid on the jar.

Turn the jars over; this will help identify if the lids are loose or defective.

From 1 kg. sorrel makes about 2.5 half-liter jars of preparations. This option has been heat-treated, and therefore will be well stored not even in the refrigerator, but on the balcony, basement or pantry.

Preparing sorrel without salt in jars at home. Author

How to pickle sorrel for the winter: recipe

This recipe allows you to retain all the nutrients in the product. Everything is prepared very simply.

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.

How to pickle sorrel for the winter: recipe

Cabbage soup with sorrel

The most popular and favorite dish in early spring, along with okroshka. There are many variations of this dish: with meat broth and lean ones, with boiled or beaten eggs.

Ingredients:

water - 3 l;
boiled eggs – 5 pcs.;
potatoes - 4 pcs.;
onion - 1 pc.;
bay leaf - pcs.;
carrots - 1 pc.;
fresh sorrel - 2 - 3 bunches;
salt – 2 tbsp. l.;
meat - optional.

Preparation:

The meat should be boiled, removing the foam in the process. At the initial stage of cooking, it is not recommended to salt the meat, otherwise it will give up all the juice and become dry and tasteless. Then place the finished meat on a plate, cool slightly and cut into small pieces.
Next, the potatoes should be cut into small cubes and placed in boiling broth.
Onions and carrots need to be peeled and rinsed with cold water. The onion can be cut into small cubes or half rings, and the carrots can be grated. Sometimes carrots are cut into slices to give an aesthetic appearance. But during the sauteing process, such carrots will not release as much juice as grated ones.
Next, place the vegetables in a frying pan and sauté over low heat for 15 minutes. Frying until golden brown, as many housewives like, is not recommended. Otherwise, light spring cabbage soup will turn into a heavy dish.
Add salt to the broth that has boiled along with the potatoes and add onions and carrots. Then you need to reduce the heat so that the vegetables simmer.
Eggs, previously boiled, are peeled and chopped. You can, like all vegetables, cut into cubes, but you can make an accent and put half an egg in the cabbage soup. But then the eggs must be added when serving, otherwise the yolk will swell in the pan and fall apart. The prepared eggs are not placed in the pan yet.
Next, the sorrel, washed in advance, must be cut into strips.
Then you need to put the chopped meat and eggs into the pan. You cannot cook eggs for a long time, otherwise they will become rubbery. After 3 minutes, add sorrel and bay leaf.
Let the cabbage soup boil over low heat and turn it off.

It is advisable not to eat the prepared cabbage soup immediately, but to let it brew for about 15 minutes so that all the ingredients have time to release their taste and aroma. The variety of recipes for preparing green cabbage soup depends on the set of products. They all fit well together.

Possible ingredients for different cabbage soup options:

Bouillon	Chicken, pork, beef
Sorrel	Fresh, frozen, canned
Egg	Boiled, raw
Greenery	Nettle, spinach, parsley
Vegetables	Beetroot, celery, bell pepper, garlic

Is it possible to dry sorrel for the winter?

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

Is it possible to dry sorrel for the winter?

How to pickle sorrel for the winter without sterilization?

This method will keep the greens fresh and use them for making pies and fillings.

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

How to pickle sorrel for the winter without sterilization?

Salted sorrel for the winter: recipe with salt

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

Salted sorrel for the winter: recipe with salt

Canned sorrel without salt, poured with boiling water

The plant itself contains enough acid, which allows sorrel to be stored for a long time. You can use other preservatives, such as salt. But why? Of course, additional storage conditions need to be created. And I will now show you which ones.

For 2 half-liter jars we will need:

Sorrel – 0.5 kg.
Boiled water – 200-250 gr.

How to cook.

Steam sterilize the jars. Place a colander in a saucepan of boiling water. Place the inverted jar in a colander for about 7 minutes. Remove hot jars with a towel. We sterilize the lids in boiling water.

We sort through the sorrel, remove dirt and deformed leaves. Rinse under running water. Cut the greens (pieces of arbitrary size and shape).

Transfer the greens to the pan. Pour boiling water into the pan.

It will shrink in volume before our eyes. Place the pan on the fire and bring the contents in it to a boil.

Place sorrel in jars. Roll up the lid of the preserve. Turn the jar over and put it on the lid. The jars should stand like this for a day.

After the preservation has completely cooled, we send the jars into the cold. Now the preparations can be stored almost all winter, if we don’t use them first to prepare goodies!

Canned sorrel without salt, poured with boiling water. Author

How to prepare sorrel for the winter for pies

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

How to prepare sorrel for the winter for pies

Sorrel preparations for cooking in winter

Sorrel for the winter (the preparations, the best recipes for which are presented below in the article, are quite simple) are distinguished not only by their original taste, but also by their benefits for the body. There are several ways to stock up on greens. The easiest way is to freeze. This is not only convenient and fast, but all the beneficial substances are preserved in the product.

Frozen sorrel

Stages:

The preparatory stage is the most labor-intensive. First, the leaves are cut so that no foreign grass gets into the bunch. Then the sorrel is sorted out, removing diseased, aphid-infested and old leaves.
Next, the leaves are thoroughly washed, changing the water several times. The plant tends to strongly collect dust and dirt. If you do not pay attention to this point, the sorrel in the dish will crunch on your teeth.
Place the washed leaves in a colander. Then spread them on a cotton towel and dry.
Then the dried sorrel must be packaged in bags or containers and placed in the freezer. The leaves can be frozen whole, or you can cut them, which will make the cooking process easier in the future.

Canned sorrel with salt, with sugar, without salt

Sorrel for the winter (preparations, the best recipes of which will please the whole family, are made using home canning) can be made using several methods in jars.

Method 1. Without salt

Required:

sorrel – 950 gr;
salt – 80 g;
water – ½ l.

Cooking instructions:

The sorrel needs to be sorted, washed, dried and finely chopped.
Then boil 0.5 liters of water in a saucepan, reduce the heat and place the sorrel in the water.
It is necessary to steam, but do not boil, for about 5 minutes, stirring with a wooden spoon. Then cover the pan with a lid.
Steam the sorrel again for about 3 minutes.
Next, you need to place them in sterilized jars with a spoon with holes.
Then roll up, turn the jars upside down and keep until completely cool.
The cooled jar should be stored in a cool, dark place.

Method 2. Canning sorrel with salt

Components:

salt – 100 g;
sorrel – 1 kg;

Cooking instructions:

The prepared leaves need to be finely chopped and the greens placed in a bowl.
Then sprinkle the grass with salt and mix it lightly with your hands.
You need to pour a pinch of salt into the bottom of the jar and put the grass in the jar, compacting it with a spoon.
After this, drain the resulting juice and sprinkle salt on top so that the surface is completely covered with salt.
Now you need to close the lid for the winter.

You can also add salt directly during the process of placing the sorrel in the jar. Sprinkle each layer generously with salt, compact it, and lay out the next one. This way there is less chance that the grass will turn into puree. When preparing dishes in winter, it is important to remember that you cannot add salt to it; there is enough of it in the jar.

Method 3. Canned sorrel with sugar

Greens with sourness are suitable not only for first and second courses. Sweet pies and pies are baked with it.

The best recipes for preparing sweet sorrel for the winter are simple:

fresh sorrel – 900 gr;
sugar – 200 gr.

Preparation:

The sorrel must be washed well.
Then the leaves need to be cut larger or torn into pieces.
After this, they must be placed in a basin.
Next, add sugar and mix gently with your fingers, without squeezing the leaves.
You need to place them in sterilized jars, pressing down each layer.
Then you need to roll up the jar and put it in a dark place.

You can sprinkle the greens with sugar immediately when placing them in the jar, rather than stirring them in a basin. This preparation can be eaten raw to strengthen the immune system during epidemics.

Method 4. Sorrel puree with salt

Puree is used as a dressing for main dishes and for making sauces.

To prepare you will need:

sorrel – 1 kg;
water – 1 l;
salt – 100 gr.

Algorithm of actions:

The leaves should be sorted and washed.
Then put it in a saucepan with boiling water, reduce the heat.
Blanch the leaves for about 5 minutes.

Winter sorrel recipe
Next, the steamed leaves should be rubbed through a sieve or meat grinder.
Next, add salt to the mixture and mix well.
The puree should be brought to a boil, while stirring without ceasing.
After all, pour the puree into jars and sterilize for an hour.
Let the jars cool slightly and roll them up.

How to prepare sorrel for the winter for soup?

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

How to prepare sorrel for the winter for soup?
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.

Dressings in jars with sorrel

Sorrel for the winter (preparations, the best recipes for which harmoniously combine products, can be made in combination with herbs, beet tops or carrots) is a unique plant that goes well with almost all products. The range of sorrel dishes is varied: from green borscht to sweet pastries and tonic drinks.

Dressing for borscht from sorrel, beet and carrot tops

The dressing is lightly sour and has a pleasant aroma. Suitable not only for borscht, but also for sauces, vegetable and meat stews.

Refill composition:

sorrel – 300 gr;
carrot tops – 300 gr;
beet tops – 300 gr;
fresh dill – 100 gr;
water – 1 l;
salt – 2 tbsp. l.

Cooking instructions:

All greens should be soaked in warm water for 10 minutes.
Then transfer the greens to a colander and rinse them thoroughly.
Afterwards you need to chop the grass finely.
Next, put the product in a saucepan and mix with salt.
In another bowl, boil water and pour it over the sorrel and tops.
After this, put the pan on the fire and boil for 5 minutes.
Then drain off excess water.
The mixture must be transferred into prepared jars.
Roll up and leave to cool in a dark place. You can simply cover the jars with a towel from the light.
Once cooled, put the workpiece in a cool place for storage.

For borscht with sorrel dressing you will need:

meat – 350 gr;
potatoes – 5 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
ready-made dressing – 1 jar;
bay leaf – 2 pcs.;
water – 3 l.

Cooking instructions:

The meat must be washed and cut. Then put in a saucepan and boil for an hour. No need to salt, otherwise the meat will be dry.
Next, wash and peel all the vegetables. Cut the potatoes into cubes and add to the broth when the meat is cooked until half cooked.
Then cut the carrots into slices and the onion into cubes. Next, you need to pour oil into a frying pan, put the onion on it and blanch for about 10 minutes.
Add onions and carrots to the boiling broth. Bring to a boil again, reduce heat and cook vegetables for about 15 minutes.
Next, you need to open the jar of dressing, put the contents in a saucepan, and season with bay leaf.
Turn off the stove. Let the borscht brew for 30 minutes.

You can serve with sour cream, mayonnaise, and garlic for a bite. Borscht will acquire its original taste and aroma if you add garlic croutons to the plate.

Borscht with sorrel dressing can be cooked with or without cabbage. If fresh cabbage is supposed to be in the dish, then it should be added along with potatoes. Otherwise, it will not have time to cook, and oxalic acid will make the already undercooked cabbage even tougher.

Sorrel, canned with herbs

Ingredients:

sorrel – 750 gr;
green onion – 150 gr;
dill – 10 g;
parsley leaves – 10 g;
salt – 10 g;
water – 300 ml.

Cooking Guide:

All greens must be sorted, washed and cut into smaller pieces.
Then put it in a saucepan and add salt.
Then add boiling water and simmer over low heat for 10 minutes.
It's time to drain the hot greens in a colander.
When the water has drained, put it in a prepared jar.
After this, prepare the dishes for sterilization. Place a cotton napkin between the bottom of the dish and the bottom of the jar to prevent the jar from bursting.
Then place the jar of herbs in a bowl and cover with a lid. Sterilize for approximately 20 minutes.
You need to let it cool in the same water.
When finished, close the jar and put it in a cool and dark place.