Dill for the winter - 9 cooking recipes

For homemade dill preparations for the winter, both self-grown dill and those purchased at the market are suitable. In both cases, it must be fresh, picked on the same day. Cooking techniques in different recipes may differ, but in general they are still similar. For example, it is not recommended to wash dill for drying, just sort it out. But this is if it is collected in your own garden. It is better to wash the market one.

You can dry dill in a natural way: cut it as usual for soup or hot main course, then spread it on a baking sheet and leave it in the fresh air. Or you can use an oven or a special electric dryer. Store in linen or paper bags. Or in a tightly closed jar. However, there will be almost no aroma from such dill.

The next way to quickly prepare dill is to pickle it. To do this, wet greens are also chopped and placed in jars in layers, interspersed with salt. Store covered in the refrigerator. In general, one liter jar is enough for almost the entire winter. The disadvantage of this method is the presence of salt. Although the dish can simply be salted less during cooking. The advantage is that dill remains fresh and gives off its own flavor.

Next comes freezing in portioned snap-on bags. Greens can be chopped or stored in bunches. The most important thing is that the dill and the container for it are not wet. As needed, the bags are removed and used for their intended purpose.

Recipes for preparing dill for the winter in jars require more time, but the result will be simply magical. Jars must be sterilized along with their lids. Wash and dry the greens. Then, without cutting, pack loosely into jars, removing thick stems. And roll up the lids. It is advisable to use small jars.

And the best way requires a vacuum sealer. It makes storing dill for the winter as easy and simple as possible.