Chard: recipes for the winter, harvesting and pickling with photos

Changd is a leaf beet, which is very useful for the body. Daily consumption of greens will not only enrich the body with useful substances, but also diversify the daily diet. Greens are consumed both fresh and prepared for the winter. To prepare chard, there are various winter recipes.

Housewives love to use this vegetable for cooking various dishes, because chard replaces cabbage and spinach. Quick and easy to prepare.

Useful properties of the plant

In the plant, both the stems themselves and the leaves are useful. Nutrients rich in chard:

1. Calcium and magnesium improve bone and teeth he alth.
2. Iron as anemia prevention.
3. Fiber improves digestion and normalizes blood sugar.
4. Antioxidants are good for hair and skin.
5. Vitamin B improves brain activity.

In ancient times, chard was used to purify the blood. It helps form blood cells and improve blood clotting.

Preparing the main ingredient

Leaves must be cut from the bottom. For further growth of the plant, it is necessary to leave 2-3 upper leaves.

Leaves enough to rinse in water and dry on a towel. Greens are ready for salads and preparations.

Chard Recipes for the winter

Greens can be prepared according to different recipes. Consider the most common and proven.

Marinated

List of ingredients:

• main product;
• garlic;
• bay leaf.

To prepare the solution:

• water - 1l;
• s alt - 2 tablespoons;
• sugar - 1 tbsp. l.;
• acetic essence - 1 tsp

Cooking method:

1. Rinse the leaves under water and dry on a towel.
2. Can be marinated whole, later they will be useful for making cabbage rolls. And also cut into small pieces.
3. Cut or whole leaves rolled into a tube, put in a container.
4. Pour brine to the top and seal tightly.

Sauerkraut

Ingredients:

• chard;
• water - 1 l;
• s alt - 1 tablespoon

This blank is prepared very simply. Place the crushed main product in pre-sterilized containers. Pour in hot brine. Required condition - sterilization. Duration - 25 minutes. After that, seal the jars hermetically.

Dried

Chard pre-soak in cold water. If the vegetables are grown in your own garden, then just rinse them. Let dry completely. Finely chop the leaves.Spread out on a baking sheet and send to the dryer. The temperature required for proper drying of the vegetable is 50 degrees. Duration - 3-5 hours.

After store in glass containers.

Frozen

Rinse the leaves thoroughly and finely chop. Place in plastic containers or bags. It is important to freeze the workpiece in portions. Sign and send for storage in the far corner of the refrigerator.

Barlets for borscht

To freeze the preparation for borscht, it is necessary to add grated beets, garlic, onions and carrots to the chard. Divide vegetable mixture into bags and freeze. To prepare borscht, the briquette does not need to be defrosted first. It is enough to add it after cooking the meat.

Chard salad for wintertime

To prepare the salad, you will need the chard itself or additional vegetables. Mix chopped chard with carrots, onions. Add garlic and bell pepper. Season with s alt, sugar and vinegar to taste.

Let it brew a little. After that, decompose into containers, pour over the allocated juice. Sterilize for 20 minutes and roll up.

Green storage rules

Chard greens should be used immediately after cutting. You can store in the refrigerator for no more than 2 days. To preserve the leaves, they are placed in wet sand.

The leaves last the longest after freezing and canning.

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