Best Sorrel Storage Recipes: How to Prepare and Salt Greens?

Best Sorrel Storage Recipes: How to Prepare and Salt Greens?

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In winter, you often want to prepare meals using herbs. To do this, you can use homemade preparations. It is imperative to use sorrel. This plant, which was first mentioned in 12th century France, contains a variety of proteins, carbohydrates, fats and organic acids. It is very healthy and tasty.

Salted herbs can be added to borscht or used as a filling for pies. We will consider in this article what recipes for salting exist, their advantages and disadvantages, the most suitable varieties of sorrel for salting.

How do the beneficial properties change when salting?

When salting sorrel, the beneficial properties do not change due to its acid, which is produced by adding salt. Only during hot processing, some of the beneficial properties are lost.

How to properly prepare greens for storage?

It is necessary to harvest sorrel on your site from May. The leaves must be carefully cut 4 cm from the ground so as not to damage the growing stem. The harvesting process should only be started when the sorrel leaves are stretched to the correct size.

All harvested crops should only be stored in the refrigerator. You do not need to wash the leaves, as this will damage them and they will lose their beneficial properties. Sort the green leaves carefully, removing damaged and yellowed leaves. All you need is tender, young greens.

We choose one of the storage methods:

  1. We immerse a bunch of sorrel in a jar of water. Only the stems should be drowned in the water. We put the jar of sorrel in the refrigerator away from the freezer.
  2. Fill a plastic bag with a small amount of sorrel, after releasing air from there. And we still keep it in the refrigerator.

These methods will keep sorrel for up to a week.

For storage, varieties are best suited:

  • Variety "Emerald Snow" - unusually fruitful. It is well recognized by the wide shape of the leaf rosette.
  • Variety "Odessa broadleaf" - an early ripe variety with slightly elongated leaves. Contains a lot of vitamins, potassium and iron.


In a jar of salt

The main advantage of this method is its simplicity and long storage time. But when using this method, some vitamins die, which is its disadvantage. Sorrel should be stored in jars, preferably 0.5 liters in a cold place.

Ingredients per 0.5 liter can:

  • sorrel - 2 kg;
  • salt - 200 gr;
  • water.

Cooking recipe, how to salt sorrel:

  1. Prepare herbs, rinse, chop. You can use not only young foliage. Only rough stems should be trimmed.
  2. Wash and sterilize jars thoroughly.
  3. Prepare a large pot of boiled water.
  4. Place the chopped sorrel in jars and tamp well.
  5. Pour boiling water over the jar and cover with salt.
  6. Roll up hermetically, turn over and cover with a warm blanket or blanket.

Sorrel can be stored in this form for up to six months. It can be used as a seasoning and for baking pies and pies.

For more information on harvesting sorrel for the winter, see the video below:

Workpiece without sterilization

Sorrel can be salted without sterilization. In this case, it will retain most of its useful properties and will take less time to prepare. But at the same time, its shelf life is shorter. You can store it in the refrigerator, but it must be remembered that after opening the can, the product can be stored for a day.

Ingredients per 0.5 liter can:

  • sorrel - 2 kg;
  • salt - 5-6 teaspoons;
  • vegetable refined oil.


  1. Greens are well washed and removed from damaged, yellowed leaves.
  2. Chopped and sprinkled with salt.
  3. This mixture is placed in small cans, preferably 0.5 liters in volume.
  4. Filled with a small amount of refined vegetable oil. This will prevent the sorrel from forming mold.
  5. The jars are closed with ordinary plastic lids and sent to the refrigerator. The banks themselves do not need to be sterilized. Just pour over boiling water.

Such a blank is stored almost all winter. This mixture works best for adding to soup. The main thing is to remember that you no longer need to salt the dish.

With other greens

You can also salt sorrel with the addition of other greens, which will give the dish the taste of a wonderful spring and sultry summer. Half of the workpiece is sorrel. And the other half can be chosen at your discretion. Most often, traditional herbs are chosen - onions, dill, parsley.

Ingredients per 0.5 liter can:

  • sorrel - 700 gr;
  • green onions - 200 gr;
  • dill and parsley - 50 g each;
  • salt - 100 gr.


  1. Cut all the greens evenly, having sorted them out beforehand.
  2. Wash the jars well and sterilize them.
  3. Arrange the greens in the jars, sprinkling them with salt.
  4. Roll up hermetically and take it to a cellar or other cool place.

The workpiece is stored for a long time. From three months to six months. You can use it as a seasoning. One spoonful will be enough for your meal to acquire a lot of vitamins. This will be the main benefit of this recipe.

Canned sorrel with herbs - the recipe in the video below:

How to prepare sorrel for the winter is easy and quick, see the video below:

The process of salting sorrel for the winter is very simple. Everything can be done quickly, without much effort. As a result, you can delight yourself with delicious and healthy dishes all year round.

Watch the video: How to Make Tasty Shrimp Florentine Step By Step. Jamaican Style. Cliffys Kitchen (May 2022).


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