Sorrel for the winter - 10 recipes for blanks of sorrel in jars

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 gr. 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?

Harvesting 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 from it.

Cooking time: 30 min.

Cooking time: 20 min.

Servings: 1.

• 
  Take fresh sorrel. 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. Go over it and rinse it under running water to remove all dirt and dust from the surface of the leaves.
• 
  Leave the sorrel to dry in a colander if used, or place it on a paper or kitchen towel.
• 
  Remove the stems from the sorrel. If the sorrel is still very young, then they can be left. Cut the sorrel leaves into small strips.
• 
  Bring water to a boil in a saucepan. And immediately send the chopped sorrel into it.
• 
  While 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.
• 
  Transfer the prepared sorrel to the jar by adding a small amount of water from the saucepan. One can of 0.5 liters will come out of these ingredients, which must first be sterilized in any way convenient for you. Then screw the lid back on and place the jar on a flat surface with the lid down and covered with a towel. After cooling completely, the jar must be placed in a cool place in which it can be stored until winter.

Bon Appetit!

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

Sorrel filled with 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 the preparation.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Sorrel - 1 kg.
• Salt - 2 tsp
• Water - 1-1.5 liters.

Cooking process:

1. Preparing the sorrel. To do this, we sort it out, discard all weeds, yellow and damaged leaves. We cut off the stems. Pour water into a bowl or deep bowl and place the sorrel leaves there for 20-30 minutes. During this time, all the dirt collected on the surface of the leaves will go away. Additionally, rinsing the sorrel under running water, you will get clean greens, which 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 the steam for 5-10 minutes using a special device. If you do not have such a device, then 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. Put the chopped sorrel into jars. At the same time, slightly tamping it.
5. Pour half a teaspoon of coarse salt into each jar. And we also set the water to boil.
6. Then pour boiling water into each jar. We do this slowly, in several stages, as 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 close the jar tightly with it.
7. Turn the closed jars upside down and leave them on the table to cool under a warm towel. After the jars are completely cool, we transfer them to a cool place. It is not necessary to store such a blank in the refrigerator.

Bon Appetit!

A step-by-step recipe for cooking sorrel for the winter in jars without salt

Many people prefer to cover sorrel for the winter with salt, as they consider it to be almost a ready-made product for later use. But such a preparation often turns out to be very salty and not suitable for every person. If you are a person with 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. Preparing sorrel blanks should begin with sterilizing cans 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 sufficient for sterilization.
3. Then the sorrel itself is prepared. For this, all weeds, yellow and insect-damaged leaves are removed. After the sorrel is washed. If you have three bowls of a suitable size, you can proceed as follows. Fill all three bowls with water. Place the sorrel leaves in the first one and gently "rinse", transferring in small portions to the second bowl. Drain and wash the first bowl that has been emptied. After rinsing the sorrel leaves again, transfer them to a third bowl. After rinsing the sorrel for the third time, transfer it to the empty first bowl. This will remove all dirt 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 over heat and bring to a boil.
5. As soon as the water boils, send the chopped sorrel into it. Cover the bowl or saucepan with a lid. Reduce the fire.
6. Heat the sorrel for about 15 minutes, stirring every 3-4 minutes. The sorrel should turn from a bright green color to dark green.
7. Transfer the finished sorrel to the jars. It is very convenient to do this with a slotted spoon, as it allows excess water to drain off. We don't need liquid at this stage.
8. When the jar is completely full, pour the liquid in which the sorrel was languishing in it. The water should reach the brim.
9. Then close the jar with a lid and leave it to cool completely, covering with a towel. In this way, the prepared workpiece is perfectly stored at room temperature.

Bon Appetit!

Harvesting of sorrel in cans of salt without cooking

An indispensable recipe for those who, for whatever reason, do not have the opportunity to use the stove. We don't need boiling water to cook sorrel, and because of the large enough amount of salt in the recipe, we don't need to sterilize the jars either. 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. Preparing the sorrel. We sort it out, removing weeds, yellowed and damaged leaves. We remove the stems (this can be omitted, 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 about 60 grams.
4. Stir the sorrel with your hands to distribute the salt evenly, and then gently knead it to induce the juicing.Do not overdo it, otherwise you will end up with sorrel puree.
5. In a well washed and dried jar, which can not be sterilized, add half a teaspoon of salt (about 3-4 grams) and put chopped sorrel into it. Tamp it tightly with a spoon or rolling pin. Leave to stand for 10 minutes. The sorrel will still let the juice, which will need to be drained.
6. After the excess juice is drained, pour another half teaspoon of salt into each jar. We close the jar with a lid and leave the blank to wait for winter.

Bon Appetit!

An easy way to make 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 the finished rolled-up cans 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. Go through the sorrel, rinse the leaves thoroughly under running water. Then fold them in a colander to dry.
2. Remove tough stems. They will spoil the structure and taste of our workpiece. 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. Pour vinegar into the water 20 seconds before turning off the stove and stir the resulting marinade.
4. Put chopped sorrel into jars sterilized in any way convenient for you and lightly tamp it. For rolling sorrel, it is not advised to use containers with a volume of more than 500 ml, since after opening it cannot be stored for a long time even in the refrigerator. Pour hot marinade into each jar to the brim and immediately close it with a lid. To check if we rolled up the lid properly, turn the can over and check if air is leaking somewhere.
5. If all the cans are well rolled up, then put them down with a lid on the table, cover with a warm blanket and leave to cool. After the blanks have completely cooled down, we put them in a dark place.

Bon Appetit!

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

Due to the presence of oxalic acid in its composition, sorrel can be harvested without adding any other components. With such a preparation, all the vitamins and trace elements contained in the 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. Go over the sorrel. Throw away any damaged and yellowed sorrel leaves and weeds.
2. Rinse the sorrel thoroughly under running water and let it dry on a paper or kitchen towel.
3. Remove the stalks from the sorrel and cut into large strips. If the sorrel is young and small, you can leave whole leaves.
4. Put the chopped sorrel into pre-washed (it is advised to use baking soda when washing) and sterilized jars in a convenient way for you (steamed, in boiling water, in an oven, microwave, etc.). Tamp it down very tightly.
5. Pour the sorrel in jars with cold boiled water to the top and close with a nylon lid.
6. Store sorrel harvested in this way in the refrigerator or cellar. It will deteriorate at room temperature.

A quick and easy way to preserve sorrel for the winter

Sorrel is often called the "spring rescuer". For a long time he was the main assistant of the body in the fight against spring vitamin deficiency, as he was the first to appear in the beds. Its one century is short, and if you want to eat sorrel all year long, then just canned 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. We transfer them to a container of sufficient volume and fill with cold water. We leave the sorrel for half an hour.During this time, all the dirt accumulated on the leaves and cuttings will dissolve. Then we rinse it under running water. It is very important to rinse the herbs thoroughly to avoid contamination of the food.
2. We 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 tough, then be sure to trim them.
3. Sterilize the jars and lids ahead of time. Also in any way convenient for you. Place the sterilized jars with their neck down on a paper or kitchen towel. After sterilization, the lids can be kept in a saucepan or plate.
4. Put the chopped sorrel into jars and tamp it lightly. Fill sorrel with cold boiled water up to the upper edge. You can "pierce" the sorrel with a knife a couple of times to release excess air that may have entered the jar.
5. We roll up a jar of sorrel with a lid and leave to wait for winter.

Bon Appetit.

Sweet sorrel with sugar in jars

Sweet sorrel pies, rolls and pancakes are a fond memory from our childhood. However, many have never even heard that sweet dishes can be cooked from sorrel. If you have not tried sorrel in this version, then be sure to cook something.

Cooking time: 1 h. 30 min.

Cooking time: 30 min.

Servings: 2.

Ingredients:

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

Cooking process:

1. Go over the sorrel. Throw away all yellowed and damaged leaves, weeds. Weigh the sorrel dry before washing.
2. Transfer the weighed sorrel into a deep bowl, cover with water and leave for 20-30 minutes. Then rinse the sorrel leaves under running water to remove any loose dirt. Place on a sieve and let dry.
3. Pour sugar into a deep saucepan or bowl of sufficient volume. Put the sorrel cut into small strips on top and mix gently, but do not wrinkle. We want the sugar to be evenly distributed throughout the sorrel. Leave the sorrel with sugar for 30 minutes. During this time, he should start up a fairly large amount of juice.
4. Add extra water. Place a saucepan or bowl on the stove. Bring to a simmer and simmer for 15 minutes. Then put it in pre-prepared sterilized jars and close the lids.
5. You will get such a preparation from sorrel with sugar. Don't worry about excess fluid, 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 at the same time does not lose its taste.

Cooking time: 1 hour.

Cooking time: 30 min.

Servings: 2.

Ingredients:

• Sorrel - 600 gr.
• Dill - 2 branches
• Parsley - 2 branches
• Aspirin (Acetylsalicylic Acid) - 2 Tablets

Cooking process:

1. Prepare the ingredients required for the preparation. Rinse the sprigs of dill and parsley. Sort the sorrel, leaving only green and undamaged leaves. Cover it with water and let stand for 30 minutes. After all the dirt has gone away from the sorrel leaves, rinse it under running water, and then let it dry by throwing it into 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. Mix all the greens gently.
3. Pour water into a saucepan, bring to a boil and let it cool to room temperature.
4. Put chopped greens in pre-prepared jars. Tamp it lightly and place an aspirin tablet on top.
5. Wait for the tablet to completely dissolve. It takes no more than 2 minutes. Then, 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 sour taste.

Bon Appetit!

Simple and convenient preparation of sorrel in soup cans

It is very convenient when in winter there is a can of canned sorrel on hand for soup. Green borscht or cabbage soup with such a preparation turns out to be very tasty and aromatic, while you will cook 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 liters.

Cooking process:

1. Get everything you need to prepare your sorrel soup.
2. For our preparation, you will need sterile jars, so first of all, sterilize them. The easiest way to sterilize is with steam. To do this, we need a pot of water, a special sterilization pad with holes, or just a strong colander. When the water in the pot boils, put a colander in it, and not put in cans (how much you can fit at a time). Sterilize the jars for at least 5 minutes. Then move them upside down on a towel. Also remember to sterilize the lids. To do this, it is enough to boil them for 3 minutes.
3. Go through the sorrel, discarding all the weeds and damaged leaves. Rinse the sorrel several times under running water to remove any dirt from its leaves. Cut off the stems and chop the sorrel leaves into pieces that you are used to chopping sorrel for soup.
4. Pour water into a saucepan and bring it to a boil. Dip chopped sorrel into boiling water in portions and boil it over low heat for 3 minutes. Transfer the prepared sorrel to pre-sterilized jars. The most convenient way to do this is with a slotted spoon. It will allow excess liquid to drain through its holes. Close the filled jar tightly with a lid and leave on the table until it cools completely.
5. The preparation for the sorrel soup is ready. It is best to keep it in the refrigerator until winter.

Bon Appetit!