How to pickle greens for the winter: homemade recipes, storage

Every housewife should know how to properly pickle greens for the winter. Thanks to the conservation of green plants, you can enjoy the gifts of summer all year round. For safe s alting, jars and products should be properly prepared. After reviewing the nuances below, it will be possible to prepare preserves even for inexperienced chefs.

General rules for s alting greens

To pickle green plants, it is important to choose the right products. The selected components must be fresh, not dried, without withered elements. Worst case, they can be removed. Banks should be chosen transparent, without chips, cracks, especially at the neck.They are pre-washed with soda, doused with boiling water, sterilized, including the lids. You can disinfect containers in a pot of boiling water, oven, microwave.

How to dry greens before s alting

Green plants can be dried before conservation in the following ways:

• use a dehydrator, setting the temperature to 40 degrees, sprinkle greens on pallets;
• dry food in the oven, including gas at the minimum temperature, place the baking sheet in the upper groove, keep the door open;
• spread the chopped greens on a tablecloth, spreading it first in the shade with good aeration.

Most often resort to the latest technology of drying greens, especially in the summer in the country. For people living in apartments, the first two methods are more suitable.

How to choose and prepare the main ingredients?

Canned any kind of greens, up to vegetable tops. Dill, parsley, onion and garlic feathers, cilantro, celery, carrot or beet leaves, sorrel, arugula are widely used. S alty greens do not ferment, preserve the taste, and remain fragrant. Seasonings buy fresh, they are more saturated.

Preparatory manipulations

Sprigs, leaves should be removed from plants, rinsed 2-3 times to remove dirt, possible beetles. It is recommended to leave the components in a bowl of liquid for 2 hours. The procedure will help remove bitterness from it.

After you need to spread the plants in one layer on a clean towel ironed on 2 sides to dry.

It is undesirable to cut branches and leaves too small, the pieces should be of medium size. Several bundles can be left intact. They are perfect for decorating dishes in the winter.

Green leaves and herbs are s alted with a dry method or poured with marinade. Experienced chefs advise buying coarse rock s alt for preservation. The cuts are folded into disinfected jars, their optimal volume is 0.5 liters. It is better to close with metal or nylon caps.

How to prepare canned greens: ways

To s alt green plants at home for the winter, they resort to 2 methods - wet and dry s alting. Both techniques do not require special efforts, financial costs. The following recipes with s alt will serve as an addition to meat, garnish, preservation can be added to first courses.

Dry s alting

The technology for preparing s alted greens in a dry way is the easiest to perform. Products will not deteriorate even with the wrong combination of herbs. Plants are washed, dried whole or crushed, combined with s alt, poured into sterile containers.You will need the following products:

• 100 g each cilantro, basil;
• 150 g parsley, celery, dill each;
• oregano sprig;
• 1 tbsp sea s alt.

Washed, chopped herbs put in sterile jars with oregano, tamp. Close containers with lids.

In brine

Harvesting of green plants in brine should be rolled into jars with a metal lid. There are two methods for making marinated preserves.

1. Prepared leaves, herbs, put in a saucepan, pour water, s alt, bring the mixture to a boil. Boil 5 minutes. Immediately pour the finished mass into sterile containers, roll up.
2. Green put in jars, pour boiling brine, roll up with metal lids.

For 1 kg of plants, you need 0.3 liters of water, half a liter of 8% vinegar, 30 g of s alt, 50 g of vegetable oil. First of all, prepare the marinade. When the water boils, add vinegar, s alt. S alt carrot, beet and radish tops, garlic or onion arrows with this mixture. Twigs with leaves cut into large pieces, put in jars immediately. After pouring greens with boiling brine, oil is added to it. Banks are immediately rolled up, turned upside down, wrapped.

Further storage of blanks

The shelf life of pickles prepared by dry and wet methods is 1 year. Store jars in a dry place or with moderate humidity. When the air is too humid, green preservation can become moldy.

You can place containers in the basement, cellar or pantry. It is important that they are not exposed to ultraviolet rays.

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