Preparing sorrel for the winter - 3 cooking recipes

Like any other product, sorrel is prepared for the winter in several different ways. Some of them are simpler, others are more complex. Some require additional equipment, some do not. Let's look at them all.

The first, simplest one is drying.

Of course, you can dry sorrel. But it will have a minimal effect on taste buds in this form. It may even turn out that you won’t feel it at all in the dish. The procedure is usual: the washed greens are dried, cut into pieces and dried naturally or in an oven/electric dryer. Store in hermetically sealed jars in a dry place.

The second, no less simple, is freezing.

With this method you will retain some of the vitamins. And the taste of the product will not suffer, at least not much. The greens need to be washed and dried thoroughly. Pack in plastic bags and close them (it’s good if you have a vacuum sealer, although you can do without it). And store in the freezer. Arrange the sorrel in convenient portions in advance so that you don’t have to defrost it in vain.

Another interesting modern way is to grind the sorrel with a blender and place the puree into an ice tray. Freeze and pour the cubes into a bag.

The third is storage with salt.

It's not exactly pickling, but it's very close in meaning. The sorrel is cut as is usually done for green borscht. And lay them out in layers in dry jars, sprinkling each layer with table salt.

Seal tightly and keep in the refrigerator. If summer is ahead, this is especially important.

There are recipes in which saline solution is used instead of salt.

Perhaps there are (or will appear) some other ways to store sorrel in winter, which we do not yet know about.