Canned sorrel

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to prepare sorrel for the winter? The proportions are given for preparing one serving (i.e., to cook green borscht once in winter or prepare a sorrel salad). Due to natural oxalic acid, sorrel greens are perfectly stored for a whole year without the use of preservatives such as vinegar, sugar and salt. But I like the sorrel preparation to be salty, so I add it; you don’t have to add salt.

2. STEP 2

   

   It is better to harvest sorrel in April-May while it is young. Sorrel that grew later than May is already rough and not at all useful. Carefully sort the sorrel leaves and rinse under running water. Place it in a colander and let it drain a little and dry.

3. STEP 3

   

   Chop the sorrel leaves as finely as possible.

4. STEP 4

   

   Boil water in a ladle, saucepan or basin (depending on the amount of sorrel being prepared).

5. STEP 5

   

   Place the chopped leaves in boiling water. Cover the dish with a lid and steam the greens over very low heat. Warm it up, but don't boil it! This takes approximately 4 minutes.

6. STEP 6

   

   Sterilize jars and lids. There are many methods of sterilization. In this case, I slightly boiled the jars and lids in a pan of water. Some recipes advise not to sterilize jars. However, just to be on the safe side, I always sterilize both jars and lids.

7. STEP 7

   

   Using a wooden spoon, stir the sorrel until the leaves change color. Cover the pan with a lid again and leave on the heat for another 2-3 minutes. Place the steamed greens in sterilized jars, fill the jars up to the shoulders with the liquid in which the sorrel was cooked and close the lids.

8. STEP 8

   

   Turn the jars upside down, cover with something warm and keep them upside down until they cool completely. Store finished sorrel in a cool, dry place. In winter, open a jar of sorrel and cook an excellent vitamin-rich green borscht. Add the preparation to the borscht directly along with the liquid. Just don’t forget about the presence of salt in canned sorrel and salt the borscht less than usual or not at all. Bon appetit!

Comments on the recipe

Eleno4ka

10.11.2023

4.5

Today I made canned sorrel for the winter. This preparation allows you to cook summer sorrel soup in winter. I did not add salt, since the soup will be cooked in salty broth. The preparation is done very quickly and simply. Stores well in a cool cellar. Thank you, hallen-bunny!

savule

10.11.2023

4.8

I’m adding the recipe Preparing sorrel for the winter to the cookbook) it will be very useful

Tatiana

10.11.2023

4.6

if you fill the jars not very tightly and pour boiling water over them and roll them up, then they are stored in the pantry like all preserved food (for me)

Oksana

10.11.2023

4.8

I just cut it and freeze it.