Sorrel for the winter in jars

Sorrel for the winter is a simple and very useful preparation. The most common garden sorrel is a storehouse of useful substances. It is rich in fiber and vitamins. At the same time, it is a dietary product, 100 g. sorrel contains 19 kcal. However, you should not get too carried away with this product, since oxalic acid in large quantities is harmful to the kidneys.

How to prepare sorrel in jars without sterilization for the winter?

By preparing sorrel without adding salt, vinegar, and sugar, you will retain all its beneficial properties and will be able to please yourself in winter with delicious dishes made from it.

1. 
   How to prepare sorrel for the winter in jars? Take fresh herbs. Young spring sorrel is considered the most useful, since the leaves have not yet had time to age and accumulate an excessive amount of oxalic acid.Sort it over and rinse under running water to remove all dirt and dust from the surface of the leaves.
2. 
   Leave the sorrel to dry in a colander if you washed it in one, or place it on a paper or kitchen towel.
3. 
   Remove the stems from the sorrel. If the sorrel is still very young, then you can leave them. Cut the sorrel leaves into small strips.
4. 
   Bring water to a boil in a saucepan. And immediately add the chopped sorrel to it.
5. 
   Stirring constantly, blanch the sorrel for no more than a minute. We don't need to boil it. After blanching, the sorrel will change its color from deep green to olive.
6. 
   Transfer the finished sorrel to a jar, adding a small amount of water from the pan. These ingredients will make one 0.5 liter jar, which must first be sterilized in any way convenient for you. Then screw on the lid and place the jar on a flat surface, lid down, covering with a towel. After completely cooling, the jar must be placed in the refrigerator, in which it can be stored until winter.

Bon appetit!

A simple way to preserve sorrel for the winter in jars with salt

Sorrel, soaked in boiling water with added salt, can be stored for several years without losing its taste. At the same time, you will spend very little time on preparation.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Sorrel – 1 kg.
• Salt – 2 tsp.
• Water - 1-1.5 l.

Cooking process:

1. Prepare the sorrel. To do this, we go through it, throw away all the weeds, yellow and damaged leaves. Cut off the stems. Pour water into a basin or deep bowl and place sorrel leaves there for 20-30 minutes. During this time, all the dirt collected on the surface of the leaves will come off.Additionally, by rinsing the sorrel under running water, you will get clean greens that will need to be dried a little.

2. While the sorrel leaves are soaking, it’s time to sterilize the jars and lids. This can be done by holding the jar over steam for 5-10 minutes using a special device. If you do not have such a device, you can use an oven or microwave for sterilization. To sterilize the lids, it will be enough to hold them in boiling water for 2-3 minutes.

3. Finely chop the dried sorrel (0.5 cm strips) and transfer to another bowl.

4. Place the chopped sorrel in jars. At the same time, lightly compacting it.

5. Pour half a teaspoon of coarse salt into each jar. We also set the water to boil.

6. Then pour boiling water into each jar. We do this slowly, in several stages, since the water sinks to the bottom gradually and additional filling is required. As soon as the water reaches the top edge of the jar, remove the lid from the pan and tightly close the jar with it.

7. Turn the closed jars upside down and leave them on the table to cool under a warm towel. After the jars have cooled completely, transfer them to a cool place. It is not necessary to store such a preparation in the refrigerator.

Bon appetit!

Step-by-step recipe for preparing sorrel for the winter in jars without salt

Many people prefer to cover sorrel with salt for the winter, as they consider it to be an almost ready-made product for later use. But such preparation often turns out to be very salty and is not suitable for everyone. If you are a person who consumes a little salt, then this recipe is for you.

Cooking time: 50 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Sorrel – 750-800 gr
• Water – 400 ml.

Cooking process:

1. The preparation of sorrel stock should begin by sterilizing the jars and lids. You can use any method convenient for you.

2. In this case, the jars and lids are boiled in a saucepan for about 5 minutes. This time is enough for sterilization.

3. Then the sorrel itself is prepared. To do this, all weeds, yellow and insect-damaged leaves are removed. Afterwards the sorrel is washed. If you have three bowls of the appropriate size, you can proceed as follows. Fill all three bowls with water. Place the sorrel leaves in the first bowl and carefully “rinse”, transferring small parts into the second bowl. Drain the water from the emptied first bowl and wash it. After washing the sorrel leaves again, transfer them to a third bowl. After you have washed the sorrel a third time, transfer it to the empty first bowl. This way you will remove all contaminants from the surface of the sorrel leaves. Let the washed sorrel dry and then cut it into strips 1-1.5 cm thick.

4. Pour water into a large bowl or saucepan, place on heat and bring to a boil.

5. As soon as the water boils, add the chopped sorrel to it. Cover the bowl or pan with a lid. Turn the heat down.

6. Heat the sorrel for about 15 minutes, stirring every 3-4 minutes. The sorrel should turn from bright green to dark green.

7. Transfer the finished sorrel into jars. It is very convenient to do this with a slotted spoon, as it allows excess water to drain out. We don't need liquid at this stage.

8. When the jar is completely filled, pour into it the liquid in which the sorrel was simmered. The water should reach the edges.

9.Then close the jar with a lid and leave it until it cools completely, covered with a towel. In this way, the prepared product is perfectly stored at room temperature.

Bon appetit!

Preparation of sorrel in jars with salt without cooking

An indispensable recipe for those who, for whatever reason, do not have the opportunity to use a stove. We don’t need boiling water to prepare sorrel, and the jars, due to the fairly large amount of salt in the recipe, won’t need to be sterilized. All we need is sorrel, water and salt.

Cooking time: 45 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Sorrel – 1 kg.
• Salt – 100 gr.

Cooking process:

1. Prepare the sorrel. We go through it, removing weeds, yellowed and damaged leaves. We remove the stems (you don’t have to do this, only if the sorrel is very young and the stems are not yet hard).

2. Cut the prepared sorrel into strips of 1-1.5 cm and transfer to any deep container of a suitable size.

3. Sprinkle the sorrel with salt. At this stage you will need approximately 60 grams.

4. Mix the sorrel with your hands to distribute the salt evenly, and then lightly knead it to cause the juice to release. Do not overdo it, otherwise you will end up with sorrel puree.

5. In a well-washed and dried jar, which does not need to be sterilized, add half a teaspoon of salt (about 3-4 grams) and put chopped sorrel in it. We compact it tightly with a spoon or rolling pin. Let stand for about 10 minutes. The sorrel will still release juice, which will need to be drained.

6. After the excess juice has been drained, add another half teaspoon of salt to each jar.We close the jar with a lid and leave the preparation to wait for the winter.

Bon appetit!

A simple way to prepare pickled sorrel with vinegar

When preparing pickled sorrel, you will have to carry out a lot of manipulations in comparison with other recipes. But you can store ready-rolled jars at room temperature, which is very important in city apartments.

Cooking time: 40 min.

Cooking time: 30 min.

Servings: 2.

Ingredients:

• Sorrel – 600 gr.
• Vinegar 9% - 2 tsp.
• Salt - to taste

Cooking process:

1. Sort through the sorrel, rinse the leaves thoroughly under running water. Then drain them in a colander to dry.

2. Remove tough stems. They will ruin the structure and taste of our preparation. Then cut the sorrel into thin strips.

3. Pour a liter of water into a saucepan, bring it to a boil and dissolve a pinch of salt in it. 20 seconds before turning off the stove, pour vinegar into the water and stir the resulting marinade.

4. Place chopped sorrel in pre-sterilized jars using any method convenient for you and lightly compact it. To seal sorrel, it is not recommended to use containers larger than 500 ml, since once opened it cannot be stored for a long time, even in the refrigerator. Pour the hot marinade into each jar up to the rim and immediately close it with a lid. To check whether we rolled up the lid properly, turn the jar over and check if air is leaking somewhere.

5. If all the jars are well rolled, then place them with the lid down on the table, cover with a warm blanket and leave to cool. After the pieces have cooled completely, place them in a dark place.

Bon appetit!

How to prepare sorrel for the winter in jars with a nylon lid?

Due to the presence of oxalic acid in its composition, sorrel can be prepared without adding any other components. With this preparation, all the vitamins and microelements contained in sorrel will be preserved.

Cooking time: 30 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Sorrel – 1 kg
• Boiled water – 600-800 ml

Cooking process:

1. Sort out the sorrel. Discard any damaged or yellowed sorrel leaves, as well as any weeds.

2. Rinse the sorrel thoroughly under running water and let it dry on a paper or kitchen towel.

3. Remove the stems from the sorrel and cut it into large strips. If the sorrel is young and small, then you can leave whole leaves.

4. Place the chopped sorrel in jars that have been washed in advance (it is recommended to use baking soda when washing) and sterilized in a convenient way for you (steamed, in boiling water, in the oven, microwave, etc.). Pack it very tightly.

5. Fill the sorrel in jars with cold boiled water to the top and close with a nylon lid.

6. Store sorrel prepared in this way in the refrigerator or cellar. It will spoil at room temperature.

A quick and easy way to preserve sorrel for the winter

Sorrel is often called the “spring lifesaver.” It has long been the body’s main assistant in the fight against spring vitamin deficiency, as it was the first to appear in the garden beds. One century does not last long, and if you want to eat sorrel all year, then just preserve it.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 2.

Ingredients:

• Sorrel – 0.5 kg
• Water – 400 ml

Cooking process:

1. We sort out the sorrel. We leave only intact, green sorrel leaves.Transfer them to a container of sufficient volume and fill with cold water. Leave the sorrel for half an hour. During this time, all the dirt accumulated on the leaves and cuttings will dissolve. Then rinse it under running water. It is very important to rinse the greens thoroughly so that no dirt gets into the food.

2. Cut the sorrel arbitrarily as you like. If the sorrel is very young, then you can preserve it whole with cuttings. If the cuttings have already become stiff, be sure to trim them.

3. Sterilize jars and lids in advance. Also in any way convenient for you. Place the sterilized jars, neck down, on a paper or kitchen towel. After sterilization, the lids can be kept in a saucepan or plate.

4. Place the chopped sorrel into jars and compact lightly. Fill the sorrel with cold boiled water to the top edge. You can “prick” the sorrel a couple of times with a knife to release any excess air that might have gotten into the jar.

5. Roll up the lid of the jar of sorrel and leave to wait until winter.

Bon appetit.

Sweet sorrel with sugar in jars

Pies, buns and pancakes with sweet sorrel are a warm memory from our childhood. However, many have never even heard that sweet dishes can be prepared from sorrel. If you haven’t tried sorrel in this form yet, be sure to prepare something.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 min.

Servings: 2.

Ingredients:

• Sorrel – 500 gr.
• Sugar – 250 gr.
• Water – 100 ml.

Cooking process:

1. Sort out the sorrel. Throw away all yellowed and damaged leaves and weeds. Weigh the sorrel dry before washing.

2. Place the weighed sorrel in a deep bowl, cover with water and leave for 20-30 minutes.Then rinse the sorrel leaves under running water to remove any loose debris. Place on a sieve and let dry.

3. Pour sugar into a deep saucepan or bowl of sufficient volume. Place sorrel cut into small strips on top and mix gently, but do not crush. We need the sugar to be evenly distributed throughout the sorrel. Leave the sorrel with sugar to stand for 30 minutes. During this time, it should release a fairly large amount of juice.

4. Add additional water. Place the pan or bowl on the stove. Bring to a boil over low heat and simmer for 15 minutes. Then place into prepared sterilized jars and close with lids.

5. This is how you can prepare sorrel with sugar. Don't worry about excess liquid, it will thicken over time.

How to prepare sorrel for the winter with aspirin?

Aspirin destroys bacteria and promotes the preservation process. Thanks to it, sorrel is stored for a long time and does not lose its taste.

Cooking time: 1 hour.

Cooking time: 30 min.

Servings: 2 cans.

Ingredients:

• Sorrel – 600 gr.
• Dill – 2 branches
• Parsley – 2 branches
• Water – 2 tbsp.
• Aspirin (acetylsalicylic acid) – 2 tablets

Cooking process:

1. Prepare the ingredients necessary for the preparation. Wash the sprigs of dill and parsley. Sort the sorrel, leaving only green and intact leaves. Fill it with water and let stand for 30 minutes. After all the dirt has come off the sorrel leaves, rinse it under running water and then let it dry in a sieve or colander.In order not to waste time while the sorrel is soaking, you can sterilize the jars and lids in any way convenient for you (using steam, boiling water, in the oven or microwave).

2. Cut the sorrel into strips 1.5-2 cm thick. Finely chop the dill and parsley. Gently mix all the greens.

3. Pour water into the pan, bring to a boil and let it cool to room temperature.

4. Place chopped greens in prepared jars. Lightly compact it and place an aspirin tablet on top of each jar. Fill with water.

5. Wait until the tablet is completely dissolved. It takes no more than 2 minutes. After that, immediately close the jar with a lid.

6. Turn the jars upside down and leave for 3-4 hours.

7. Sorrel canned with aspirin is ready. It will delight you in winter with its natural taste with sourness.

Bon appetit!

Simple and convenient preparation of sorrel in soup jars

It is very convenient to have a jar of canned sorrel on hand for soup in winter. Green borscht or cabbage soup with this preparation turns out very tasty and aromatic, and you can prepare it in half an hour, since the main ingredient is already ready.

Cooking time: 40 min.

Cooking time: 30 min.

Servings: 3.

Ingredients:

• Sorrel – 500 gr.
• Water – 1.5 l.

Cooking process:

1. Prepare everything you need to prepare sorrel for soup.

2. For our preparation we will need sterile jars, so first of all, sterilize them. The easiest way to sterilize is steam treatment. To do this, we need a saucepan with water, a special sterilization pad with holes, or just a strong colander. When the water in the pan boils, place a colander in it, and place the jars on it (as many as you can fit at one time).Sterilize the jars for at least 5 minutes. Then place them on a towel, neck down. Also remember to sterilize the lids. To do this, just boil them for 3 minutes.

3. Sort through the sorrel, discarding all weeds and damaged leaves. Rinse the sorrel several times under running water to remove all dirt from its leaves. Cut off the stems and cut the sorrel leaves into pieces that are used to cut sorrel for soup.

4. Pour water into the pan and bring it to a boil. Place chopped sorrel in boiling water in portions and simmer over low heat for 3 minutes. Transfer the finished sorrel into pre-sterilized half-liter jars. The easiest way to do this is with a slotted spoon. It will allow excess liquid to drain through its holes. Screw the lid on the filled jar tightly and leave it on the table until it cools completely.

5. The sorrel soup preparation is ready. It is best to store it in the refrigerator until winter.

Bon appetit!