Okroshka for the winter: preparations and recipe, rules for preparing dressing, storage

Okroshka is a delicious dish, the main ingredients of which are fresh vegetables and herbs. There is an opinion that okroshka is an exclusively summer dish. However, you can enjoy the taste of the dish in winter. To do this, you just need to prepare the ingredients in advance. To prepare okroshka for the winter, you will need the same products that are used to prepare it fresh. You should only follow the storage rules so that they do not lose their qualities.

Specifics of harvesting dressing for okroshka for the winter

Ingredients for okroshka should retain their freshness and not lose nutrients during storage. Incorrectly prepared food spoils quickly and becomes unfit for human consumption.

In order for products to retain their properties longer and not be spoiled, they are placed in a sterile container and stored in a cool place. For better preservation, s alt and vinegar are added to the workpiece. Horseradish is also a natural preservative.

An additionally prepared mixture of vegetables and herbs is pasteurized, then closed with lids, put away for storage.

List of ingredients

To prepare okroshka for the winter you will need:

cucumbers - 500-600 g;
horseradish roots - 200-300 g;
radishes - 10 pcs;
dill - 400 g;
green onions - 300-400 g;
s alt - 2-3 tbsp. l.;
vinegar - 2 tsp

Features of product selection

Vegetables and herbs must be clean, without signs of damage and rot. It is advisable to take young cucumbers for okroshka. In this case, the skin from them can not be cut off.

Overripe cucumbers must be peeled and seeds removed.

Horseradish roots should be chosen even, firm, without damage and stains, not dry. The flesh should be white and uniform. The length of ripe roots is 20-25 cm.

How to properly prepare the container?

Glass jars with tight-fitting lids are used as containers. They should not have chips or cracks. Containers must be thoroughly washed under hot water with soap and soda, rinsed and dried.

After that, they are placed neck down on the grate, which is placed over a pot of boiling water. Banks are steam sterilized for 15 minutes. Then the fire is turned off, the containers are left to cool in the same position over the steam. After cooling, they are transferred, without turning over, to a clean towel.

Lids are boiled separately or sterilized with steam jars. Transfer them to a towel with clean tweezers.

Cooking process

Vegetables and herbs are washed under cold running water. Cucumbers can be pre-soaked in water so that the dirt moves away better. Then the products are placed in a colander so that excess water is drained from them. After that, the ingredients for okroshka are transferred to a clean towel and dried thoroughly.

Cucumbers are peeled if necessary. Then they cut off the ends, cut the vegetables into small cubes. Horseradish is scrolled through a meat grinder. You can grate cucumbers with horseradish.

The tails are removed from the radish. Vegetables are cut into pieces or rubbed on a grater. Finely chop the dill and onion and add to the rest of the ingredients. Then the dish is s alted and mixed thoroughly.

The mixture is laid out in jars and vinegar is added. The containers are pasteurized for 5-10 minutes in a saucepan with water at a temperature of +80 … +90 °C. The saucepan is put on a slow fire. The water level in it should be 2 cm below the neck of the jars. After processing, the container is closed with lids.

How and how much can be stored?

The workpiece in jars tightly closed with lids is stored in a refrigerator, basement or cellar at a temperature of 0 … +5 ° C without access to sunlight. In such conditions, the products retain their freshness for up to 6-8 months.

To increase the shelf life, the mixture can be frozen. To do this, chopped vegetables and herbs are laid out in plastic bags. Vinegar and s alt are not added. Such a blank can be stored up to 12 months.