Canned sorrel: cooking recipes. Canned sorrel for the winter

canned sorrel with vinegar will be perfectly stored all season, and at any time you can open a jar with such herbs and cook variety of dishes. My family loves cabbage soup very much, so I close about 10 jars so that there is always a supply. And I recommend you! I always preserve sorrel according to this recipe, so it doesn’t take much time, and the whole cooking method basically consists in cutting sorrel. You don't need to cook it, which makes your job easier! Quick blanks for the winter they always make me happy, as they save time for other household chores.

Canned sorrel - recipe with photo

Required products:
- sorrel - a large bunch;
- vinegar - 1 tsp. l.;
- water for brine;
- salt to taste.

Sort the sorrel so that the leaves are all whole and unspoiled. Try to close the sorrel on the same day that you bought it. Then it will be fresh, and the leaves will not wither. Now rinse the sorrel and put it in a large colander so that all the drops drain.

Additionally, drying the sorrel with a towel is not worth it. Then tear off the legs from the leaves. It is the legs that will be rough and hard, so it is best to remove them.

Finely chop the prepared sorrel.

Hold the washed 0.5 l canning jars over steam for about 5 minutes to make them sterile clean.

Then the jars should cool down a bit. Only after that push the jars with chopped sorrel.

Pour a teaspoon of vinegar into each 0.5 liter jar.

Prepare the brine. Boil water and salt to taste.

Pour the sorrel in jars with boiling brine and immediately twist iron lids with a locking key.

Turn jars upside down and cover with a blanket. The next day, jars of canned sorrel can be placed in a dark pantry until winter. And in cold weather, you can always cook such a dish as green cabbage soup. This sorrel is easy and simple to prepare for the future! However, it is possible to preserve

Human ancestors long ago ceased to be herbivores, but we still have a love for spicy or sour leaves. But how long do the leaves turn green in the northern climate? That is why in Russian culinary tradition a significant place is given to preparations for the winter. Close young sorrel in small jars and enjoy 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 - the emerald wizard in the city

And without the magic glasses of the gatekeeper Faramant, the young sorrel impresses with its bright emerald green. Its name is translated from Latin as "spear", and indeed, its leaves with their arrow-shaped base resemble a formidable tip.

For harvesting, young sorrel leaves are needed.

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

Too much oxalic acid accumulates in old leaves, which can provoke or exacerbate kidney stones, gout, and arthritis.

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

Sorrel did not immediately get into the culinary section. For a long time he was among medicines from dysentery, indigestion, hemorrhages, and even from the plague. The placebo effect may have worked, but what sorrel definitely helps with is scurvy: 100 g of vitamin C fresh leaves approaching the daily limit.

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

Advice. In order to eat a worm and not to get kidney stones, accompany him large quantity product containing calcium. Not very useful oxalic acid forms insoluble compounds with calcium even in the intestines and leaves the body without being absorbed into the blood.

Preparing sorrel for conservation

Like other vitamin crops, sorrel can and should be harvested for the winter. The plants will be ready in May, which is a good thing: sorrel processing can be seen as a kind of warm-up before a larger campaign to preserve cucumbers and other garden gifts. When working with this plant, you should remember some rules.

In order not to harm the health of an excess amount of oxalic acid, cut off only young leaves.
If a heat treatment is not planned, the leaves should be washed with special care from the ground and possible laying of insect eggs. To do this, the leaves are immersed in a bowl of water for an hour, then washed and dried on napkins or a towel.
Before you bring the knife over the leaves, it would be good to imagine how canned product will be used. If, in the tradition of the family, add it to salads or to stuffing for pies, then it is better to chop it. For the preparation of first courses, leaves can be mashed.
It is more rational to take half-liter jars, since they contain the product for one saucepan or a couple of salads, and it will not be stored open longer.

Sorrel for the winter: a vitamin recipe

To create delicious healthy snack from sour leaves should be prepared:

sterilized jars;
scalded metal lids;
chopped greens;
crush.

The recipe for sorrel is very simple.

We put the greens in a jar and crush it with a pusher to fit more. Add some cold boiled water. Salt to taste or omit salt altogether. We roll up and store in the cellar. Oxalic acid itself acts as a preservative in such blanks.

If there is no cold storage room, it is better to use a different recipe. AT large saucepan pour about two fingers of boiling water, stack the chopped leaves, bring to a boil. The resulting boiling thick is poured into hot jars in turn: filled - rolled up, then the next one. Magic vitamin sour for the winter is ready.

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

Sorrel does not have to be preserved alone. Spinach, dill, parsley and onion feathers can make him company. It can be prepared like sauerkraut: cut, salt, stuff tightly into a jar, wait for the juice under oppression, close, store in the refrigerator. In the freezer, you can provide a place for flat bags with ice cream sorrel.

In winter, when we switch from crispy vegetables to pasta and potatoes, it’s so nice to spice up dinner with something bright in summer: sauerkraut, pickled squash and, of course, sour leaves of timely harvested sorrel.

Harvesting sorrel for the winter: video

Sorrel blanks: photo

Recipes for sorrel blanks for the winter.

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

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

Ingredients:

Sorrel
Boiled water

Recipe:

Rinse thoroughly and sort out the leaves. You can cut them or leave them whole.
Pack the raw materials very tightly into the jar
Pour the product cold water and roll up the lid
Banks must first be washed with soda and sterilized
Store the workpiece in the cellar or refrigerator

Sorrel for the winter - preservation without salt: recipe

This is one of the easiest and most affordable ways to harvest. The fact is that when frozen, the product retains great amount vitamins and microelements.

Ingredients and utensils:

Sorrel
Plastic bags
Paper towels

Recipe:

Sort the leaves and discard the yellowed and diseased ones. Wash raw materials thoroughly
Place the sorrel on a paper towel and pat dry
Cut the stems and chop the leaves
Pack the product into bags, releasing air from them
Place in the freezer
Such greens can be used to make borscht, pies, 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 the leaves and wash them in several waters. It is necessary that the green leaves are free of dirt and debris.
Spread the product on towels and let dry. Cut into small pieces and add all the salt.
With your hands, remember the greens a little and mix thoroughly, leave for 10 minutes. Juice needs to come out.
Place the product in sterilized jars and fill with juice. Roll up with lids and store refrigerated.

Ingredients:

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

Recipe:

Thoroughly wash and sort the leaves, tear off the stems. Lay the leaves on towels and let dry.
Tamp the leaves tightly into the prepared container. It must 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 roll up the jars. Store in a cold place.

This is the easiest way to prepare, since there is no need to wash and sterilize the jars.

Ingredients and utensils:

Sorrel
Banks

Recipe:

Sort the sorrel, tear off the stems. Greens do not need to be washed.
Cut the greens into small pieces and sprinkle on a baking sheet
Put the baking sheet in the sun and stir the leaves from time to time
When the herbs are completely dry, arrange them in jars.

Ingredients:

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

Recipe:

Sort 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
Arrange the product in sterilized containers and pour over the juice
Pour a layer of oil on top. It prevents mold growth
Banks can be rolled up or closed with a plastic lid. Keep workpiece cold

This recipe is good because the product keeps well at room temperature.

Ingredients:

1 kg sorrel
50 g salt

Recipe:

Wash and dry the leaves. Lay out on a towel
Remove stems and cut into strips
Sprinkle with salt. When the greens start juice, tamp into a jar
Put the jars in a pot of water and simmer for 10 minutes after boiling
roll up containers

An unusual recipe with sugar for making pies.

Ingredients:

1 kg sorrel
200 g granulated sugar

Recipe:

Wash and sort out the leaves. Lay them out on a paper towel to dry.
Tear the leaves with your hands and place in a bowl. Sprinkle with sugar and stir
Tamp into banks and roll up. Keep workpiece cold

To do this, along with sorrel, you can use parsley, dill and onion. This fragrant 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 a saucepan and add salt. Immerse the greens and turn off the heat
Keep raw materials in boiling water for 10 minutes. Arrange in jars and pour over the marinade in which the greens were blanched
Sterilize 30 minutes and roll up the jars

Sorrel - vitamin and useful product which will improve immunity in winter. In addition, this delicious seasoning for first courses and pies.

VIDEO: Sorrel for the winter

- This is delicious. This is a summer delight! What to do in winter? Of course, you can freeze it. Well, if there is no separate freezer Or is the freezer in the fridge always busy? Everything is very simple - you need.

And here there are subtleties. After all, this is a very delicate plant, and with improper preservation, you can end up with jelly. And it will be completely inedible. We do everything right and all winter it will be possible to pamper your family with this yummy.

This method is good because it does not contain salt, because not everyone likes very salty, and even washing does not save from this. It is necessary to sort out and wash the sorrel as carefully as possible, because it is because of this that banks are most often bombed. Washed and sterilized jars - guarantee long-term storage conservation,
one half liter jar- this is portion per 3 liter pot.

Ingredients:

sorrel in the required amount
bottled still water

How to preserve sorrel without salt for the winter

It’s good if you can pick sorrel in your garden. If not, then you can buy it. Fortunately, grandmothers often sell it in the market. Choose a broad-leaved plant, without damage.
Put the leaves in a large bowl and rinse well under running water. Repeat the procedure several times.
We collect the leaves with a wide part in one direction. In the future, this will greatly facilitate the cutting process.
Lay them out on a clean, dry towel. They should dry out a little.
Banks are thoroughly washed. We put them on a baking sheet and send them to the oven for 10 minutes at maximum temperature. Thus, everything that has not been washed is destroyed. You can do it in pairs. Not essential. The main thing is the result.
We take the leaves in small bunches. Cut off their legs. And finely chop. We send it to a dry bowl.
We put sorrel in the cooled prepared jars. You need to make a little effort, ramming it. Without fanaticism, but it is tight.
Carefully pour in cold bottled water. This should be done gradually so that it penetrates into all layers of the sorrel.
Cover with a lid and roll up.
Turn the lid down and leave for a day. Canned sorrel is ready!

Sorrel leaves have been widely used for centuries in cooking. They make excellent first courses, such as green borscht and okroshka. And what cabbage soup will do without these sour leaves?

Sorrel is an integral part of some salads. But if in the summer there are no problems with this product, it grows almost everywhere, then how can you treat yourself to these dishes in the winter, when you won’t find these cherished leaves in the afternoon with fire? There is nothing easier - you can pickle sorrel. Marinating sorrel for the winter is very simple and this is perhaps the most elementary of all known preservations.

In addition to simplicity, this recipe is also distinguished by the safety of all useful substances with which sorrel is rich. Due to the fact that during canning the product does not lend itself to heat treatment, it remains almost the same as fresh.

You will need:

1 kg. sorrel;
5 glasses of water;
1 with a slide st. l. salt;
half a two-hundred-gram glass of vinegar.

Cooking steps:

Sorrel leaves are very thoroughly washed and cut in random order.
The crushed sorrel is laid out in sterile jars already washed with soda.
Water is poured into the pan, salt and vinegar are added, the resulting liquid is boiled.
After boiling, the marinade should cool.
Cold marinade is poured into jars of sorrel. This is done slowly, gradually. You should wait a bit for all the bubbles to come out of the jars and add more marinade.
At the final stage, the jars are rolled up.

Important! Sorrel must be washed with special care, as the leaves may contain insect larvae and a lot of small debris. The easiest way is to immerse the leaves in boiling water for a few minutes so that insects and motes float to the surface. Then it remains only to rinse the greens in cold running water.

Marinate sorrel without salt

Sorrel pickled without salt - excellent workpiece for pies and all kinds of sauces. in marinade with citric acid puree is perfectly stored and also acquires an unusual, sour taste. For lovers of mashed soups, this preparation will also come in handy. The process of preparing this soup will take a few minutes.

You will need:

1 kg. sorrel leaves;
10 gr. citric acid.

How to pickle sorrel for the winter without salt:

All sorrel leaves are sorted, washed, and then crushed. To do this, you can use a blender or meat grinder.
Chopped greens are placed in a saucepan or basin and moved to the stove.
The product must be well stewed. Ten minutes will be enough.
At the last minute of this process, citric acid is added to the greens.
The finished product is neatly laid out in jars that have already been washed with soda and sterilized.
Filled jars are rolled up with lids and after complete cooling they are moved to the pantry.

Tip: among the disadvantages of such pickling - the lids on the jars may swell, and the product may disappear. It is recommended that when harvesting for the first time, limit yourself to just a couple of jars. For workpiece a large number such a puree needs skill.

Important! Sorrel puree is a multifunctional product. It is added to all kinds of side dishes and pastries. The main thing is not to overdo it. An excessive amount of this component can make the dish too sour, simply unfit for consumption.

How to pickle sorrel for the winter

A jar of pickled greens will be simply indispensable in the kitchen. It is an excellent fragrant seasoning for a wide range of applications. How summery, light and fresh a dish can become by adding just a spoonful of such an assortment.

On our site you can also find marinating and pickling recipes, as well as salting, which will not leave you indifferent.

You will need:

300 gr. sorrel leaves;
200 gr. dill;
200 gr. parsley;
200 gr. green onions;
200 gr. cilantro;
200 gr. basilica;
200 gr. spinach;
200 gr. mint;
7-8 cloves of garlic;
2-3 leaves of laurel;
6 pcs. peppercorns;
5 glasses of water;
two hundred gram glass of vinegar;
floor 200 gr. a glass of sugar;
8 without a slide st. l. salt.

How to pickle sorrel for the winter recipe:

Jars must be washed with soda and sterilized.
Laurel leaf, garlic and pepper are laid out in a container prepared for canning.
All the greens are carefully sorted out, washed, dried a little and only after that they are cut. The size is absolutely not important, it should be cut so that later the product is convenient to use.
Chopped greens are laid out in jars. It is worth using a spoon to tamp it as tightly as possible.
Water is poured into the pan, sugar, salt and vinegar are added, after which it is boiled.
The hot filling is poured into jars with greens.
Jars are sterilized, which lasts about twenty minutes.
At the final stage, the jars are rolled up and moved to the pantry.

Important! Pickled herbs retain their aroma and taste better than dried herbs. This is its main advantage. A small amount of salt, required for its preparation, allows you to add this workpiece to dishes in any quantity and not be afraid that it will turn out to be oversalted.

Sorrel requiring sterilization

This is one of the most reliable pickling methods. Despite the fact that sorrel itself is quite acidic, and, according to many, does not require sterilization, it still should not be neglected. Thoroughly rinsing the greens is still not enough, microorganisms can continue to multiply, and accordingly the product will not be entirely safe. But such pickling is the most reliable way to protect yourself and preserve the product for a long time.

You will need:

1 kg. sorrel leaves;
5 two-hundred-gram glasses of water;
25 gr. essences of vinegar;
floor 200 gr. a glass of sugar;
2 without slides st. l. salt.

Cooking steps:

Sorrel leaves are washed and cut.
Prepared greens are laid out in jars that have already been washed with soda and sterilized.
It is necessary to fill the jars as tightly as possible so that a minimum of unused space remains.
Water is poured into the pan, it is added vinegar essence as well as sugar and salt. The liquid will boil.
The resulting filling is poured into jars with chopped sorrel.
All jars are sterilized in turn in a container of boiling water for at least twenty minutes.
The finished product is rolled up with lids and, after cooling, moves to a fairly cool place. It can be both a cellar and an ordinary pantry.

Tip: before chopping sorrel, you should decide how it will be used this workpiece. If its purpose is first courses or sauces, then you can use a blender or just chop it very finely with a knife. For salads, sorrel needs a larger one, respectively, and it should be cut into large pieces or even rolled up entirely, which is also acceptable. Preserving sorrel as a whole is recommended even if there is a lot of it. This option will save you a lot of time.

Important! You can pickle not only sorrel leaves, but also its stalks. It is they that contain the maximum amount of acid, which is actually required from sorrel. And the workpiece, maximally enriched with acids, will remain intact for more than one year.

Sorrel in currant juice

The most fortified is just such a marinade. Marinade prepared from a mixture of water and currant juice in combination with sorrel is just a storehouse of vitamins. Sorrel marinated in such an unusual filling becomes so refined taste, which you don’t immediately guess what kind of product it really is. This conservation helps to create unique dishes on the 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 cups of currant juice;
1 tsp Sahara;
1 tsp salt;
1 tsp fruit vinegar.

Cooking steps:

The sorrel is washed and cut.
Jars are washed with soda and sterilized.
Sorrel is very tightly laid out in the prepared container.
For filling, currant juice is mixed with water and boiled.
The remaining unused components are added to the boiling filling and mixed.
When hot, the filling is poured into jars with sorrel.
Jars are sterilized literally for five minutes.
The finished product is rolled up with lids and, after cooling, moves to a fairly cool place.

Tip: for pouring greenery, it is better to use mineral water, as an alternative to ordinary running water. Thanks to her, much more flavor remains in the greens. It turns out airy, light, the way it is in in kind. Besides mineral water in itself is useful, does not contain those impurities that are present in the usual.

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

Sorrel goes well with other herbs. It can be marinated with dill, celery, and spinach. Guided by personal preferences, you can pickle sorrel in your own way. This is one of the few products that "love" conservation, they are allowed to experiment on themselves. It would seem that ordinary sorrel, but what a flight of fancy!