How to pickle dill for the winter in jars: recipes at home with photos and videos

In the preparation of any dish, not only taste and its benefits play an important role, but also the aroma that attracts attention and whets the appetite. To give the dish a pleasant aroma and piquant taste, various herbs are used, including dill. It is used in the preparation of many dishes, which is a serious reason for stocking dill for the winter. Let's figure out what the benefits of this greenery are, and find out how to pickle dill in jars for the winter.

Composition and beneficial properties of dill

The widespread use of dill in the cuisines of various countries of the world does not just happen.This greenery not only stimulates human taste buds, but also contains a number of useful vitamins and chemical compounds, the use of which has a positive effect on the body. Eating dill:

1. Improves digestion.
2. Strengthens the walls of blood vessels.
3. Promotes the cleansing of the body due to the removal of toxins and other harmful substances from it.
4. Eating dill in food normalizes human sleep.
5. Helps prevent cancer.
6. Used to treat diseases such as cystitis, atherosclerosis and inflammation of the kidneys.
7. The body's diuretic system, when eating dill, will also return to normal and begin to function normally.

All these body reactions are caused by the presence of beneficial compounds and vitamins that make up dill:

• potassium;
• phosphorus;
• iron;
• ascorbic acid;
• riboflavin;
• carotene;
• petroselic acid;
• essential oils.

Pay attention! Eating 100 grams of greens, you will get: 0.5 grams of fat, 2.5 grams of protein and 6.3 grams of carbohydrates.

Don't eat dill:

• if you have low blood pressure;
• pregnant women are not recommended to eat a large amount of this product, and it is advisable to completely exclude dill oil from the diet;
• citizens suffering from atony of the smooth muscles of the gastrointestinal tract should not consume dill;
• abuse of dill in large quantities can lead to temporary visual impairment.

How to properly prepare dill

To get a he althy and nutritious product in winter, before conservation, fresh dill must be properly prepared and the best way to store it. Preparing greenery for the winter period includes the following steps:

1. Greens must be thoroughly cleaned of debris and dirt. To do this, rinse the product with cold water or water at room temperature. Using hot water or boiling water can destroy beneficial trace elements.
2. Spread thoroughly washed dill on a towel and let it dry.
3. Make sure that the greens are not exposed to direct sunlight during drying. This will change the nutritional value of the product, not for the better.

Determine your greenery storage option:

1. S alting and freezing are considered the most effective ways to preserve from 70 to 90% of all the nutrients contained in the product. Freezing is the leader in these indicators - with its help, greens will remain as useful as possible.
2. Dill in dried form is also a good way to keep the product until the winter. Dried greens retain at least 50% of their benefits.
3. Pickled herbs are mainly used as a flavor enhancer, since this method does not allow to preserve a large amount of vitamins and minerals.

We calculate the optimal proportions of ingredients.

There are many ways to s alt dill at home.Each housewife can choose the recipe that she likes and delight the household with delicious dishes. However, any recipe is based on the optimal proportion of dill and s alt, which is used in almost every method of s alting greens at home. The proportion will look like this: one part of s alt is added to 4 parts of greens. Accordingly, one kilogram of greens should be flavored with a glass of s alt.

Many housewives, at the mention of such a large amount of s alt, begin to doubt the benefits of the final product and worry that pickled dill can harm the body. We hasten to reassure you - this is not so, and greens prepared in this way will harm the body only in those cases when you abuse it. In small quantities, this product is no more dangerous than any other.

Methods of s alting dill for the winter in jars

Housewives who decide to pickle greens for the winter for the first time, I would like to recommend the following basic recipes, having mastered which, you can move on to more exotic options:

• classic s alting;
• s alting greens with vinegar;
• in vegetable oil;
• using citric acid.

Each of the recipes is quite easy to learn, and has the full range of flavors and smells that dill is loved around the world for.

Classic recipe

S alting greens according to this recipe is easy to learn, and experienced housewives advise starting with this method. In the future, having mastered this recipe, you can move on to other options. For a classic recipe, you will need the following ingredients:

• s alt - 250 grams;
• greens - 1 kilo.

Cooking algorithm:

• greens are thoroughly washed and then allowed to dry;
• the finished product is finely chopped and mixed with s alt;
• the resulting mass must be put aside for several hours to let it brew. During this time, it may decrease in volume and darken. Don't worry - it's normal;
• while the mass is infused, prepare sterile jars into which you will distribute pickled dill.

You can store jars in the refrigerator. The method is convenient because the hostess does not need to bother with preparing the brine, which takes extra time.

Important! If you want to increase the volume of dill, do not forget that the optimal proportion of greens and s alt should be 1 to 4.

Dill in vegetable oil

Another simple recipe that allows you to increase the safety of the product.The fact is that vegetable oil envelops chopped dill, covering it from contact with oxygen. This prevents the development of various harmful microorganisms that could get into the jar during preparation.

The recipe is as simple as the classic one. To cook it, you need to follow these steps:

• my greens;
• grind;
• distribute into sterile glass jars, not forgetting to lightly s alt;
• fill with vegetable oil until the liquid covers all the dill;
• roll up the jars and put away for storage in a dark cool place.

Before sealing the jars, make sure that all the greens are under a layer of oil and do not contain air bubbles.

With vinegar

Harvesting dill with vinegar is an intermediate step between pickling and pickling. By choosing this method, we get delicious greens and a pleasant brine, which can be used in the preparation of first courses and as a marinade for meat. If you wish to use this recipe, prepare the following ingredients:

• greens - 3 kilograms;
• water - 2 liters;
• table vinegar - 200 milliliters;
• sugar - 200 grams;
• s alt - 2 tablespoons;
• bay leaf - 1 leaf;
• garlic - 7 cloves;
• allspice.

The cooking algorithm is as follows:

• take a sterile glass jar and put a few peas of allspice and a bay leaf on its bottom;
• grind a clove of garlic and put it in a jar;
• my greens, finely chop it and load it into the prepared container, carefully tamping.

Preparing the pickle. For this you need:

• boil liquid;
• add s alt and sugar to it, waiting for their complete dissolution;
• as soon as the ingredients have dissolved in water, remove it from the stove and add vinegar.

Pour the resulting brine into jars and roll them up with a lid. The finished product is sent for storage in a cold place. For these purposes, a cellar or refrigerator is perfect.

With citric acid

Citric acid is an excellent preservative that allows you to keep the original product for a long period of time. It is a great alternative to vinegar, and in order to prepare this dish, you will need to prepare:

• dill - 500 grams;
• vegetable oil - 250 grams;
• citric acid - 25 grams;
• sugar - half a teaspoon;
• garlic - 3 cloves;
• s alt - one teaspoon;
• bay leaf - 2 pieces.

We take a sterile jar and put a bay leaf and chopped garlic on its bottom. Wash and dry the herbs, then finely chop them. The finished mass is tightly packed into a jar.

Marinade is prepared separately. To do this, we take a saucepan or saucepan and pour oil. Add sugar, s alt, pepper and citric acid.

The resulting mixture must be boiled and kept on fire for 5 minutes, after which, after allowing it to cool slightly, distribute among jars. The blanks are closed with lids and sent for storage in a cellar or refrigerator.Do not forget that the preparations already have a fairly s alty taste, and when cooking with them, add less s alt.

How to properly store greens blanks

When storing greenery in any form, the hostess must remember the following rules:

• Do not leave the product in a warm place exposed to sunlight. The fact is that the sun's rays destroy vitamin C, which is in our blanks, thereby reducing their useful properties. It only takes a couple of hours;
• don't forget to sterilize not only the jars, but also the lids. This will reduce the amount of harmful bacteria that can get into the workpiece;
• try to use only fresh herbs;
• product must be dry, so after you wash it, let the greens dry.

Adhering to these rules, you can enjoy he althy and tasty greens all winter, supplying the body with the necessary vitamins. And the variety of recipes and methods for harvesting greens for the winter will open up an endless field for experimentation and, who knows, maybe in the future you will be able to come up with your own recipe that will be passed down in the family from generation to generation.

Recommended