Greens for the winter with salt

In summer, the garden is full of fresh fragrant herbs. But even in winter I want to please homemade vitamins. How to be? There are many ways to harvest green leaves for the winter. We will talk about the rules of salting. It should be noted that salt saves up to 70% of nutrients and vitamins.

Often, our readers, especially young hostesses, are interested in how to pickle greens for the winter, what herbs and plants can be used, how long blanks are stored. We will try to tell you about all this in detail.

What greens are suitable for pickling

Salt for the winter at home any spicy herbs and leaves growing in the garden. You can save in banks:

• dill and parsley;
• onion and garlic feathers;
• onion and garlic arrows;
• cilantro and celery;
• leaves of carrots and beets;
• sorrel, arugula and other herbs.

Preparing for salting

Cut twigs and leaves from green plants should be immediately before salting. They are washed in several waters to remove the smallest grains of sand and insects. In the last water, the herbs are left for two hours to remove the bitterness. After that, dill, parsley, celery, cilantro, other herbs and leaves are laid out in one layer on a clean towel to dry.

Do not cut the twigs and leaves too finely for pickling in jars for the winter, the pieces should be medium. Part of the sprigs of dill, parsley, celery or cilantro can be left whole. This is an excellent material for decorating dishes in winter.

Harvesting green leaves and herbs can be done in different ways: use dry salting or fill the workpiece with brine.

Fold the prepared cuts in sterilized jars. The best container is 0,5 liters. You can close the jars with metal or nylon lids: in both cases it is stored perfectly.

How to pickle greens

After you have cut the twigs and leaves and the jars are ready, proceed to salting.

Consider options with dry salt and brine.

Dry Ambassador

Basically, when salting herbs for the winter, the recipes are almost identical. In order for the green mass to retain all its qualities and not to ferment, it is necessary to take 1 grams of salt per 250 kg.

Now for the principle itself:

1. Harvested, washed, dried herbs and leaves are cut on a ceramic or wooden board, put in a large basin. You can add salt to the total mass, mix well, and then put in jars, tamping the layers.
2. There is another option: pour dry greens into prepared containers: a layer of greens – a layer of salt, and so on to the top. Crush the greens with a pusher.
3. Set aside jars 1-2 in the room. During this time, dill, parsley or other herbs will settle. You can always report to the bank with a new portion.

Many housewives film the process of salting greens. Let’s see how it’s done:

Salting in brine

If you want to always have almost fresh greens on hand in winter – carrot leaves, beets, onion and garlic shooters and various herbs, use brine for preparations.

How to pickle green twigs and leaves in brine, what you need to know? There are two options for harvesting greens in brine:

1. Prepared herbs and leaves (separately) are put in an enameled pan, poured with water, salted to taste, brought to a boil. Cook no more than 5 minutes. The resulting mass is immediately poured into sterile jars and rolled up.
2. The greens are put into a container, poured with boiling brine (salt to taste) and closed with metal lids.

pickle recipe with brine

Per kilogram of herbs and green leaves you will need:

• water – 0,3 l;
• 8% vinegar – half a liter;
• salt – 30 grams;
• vegetable oil – 50 grams.

First, prepare the brine: after boiling water, add vinegar and salt. With this brine, you can salt beetroot, radish and carrot tops, onion and garlic arrows. Cut twigs and leaves should be large, put immediately in jars. Pour greens with boiling liquid, add oil. Immediately roll up, turn upside down and wrap. When the jars have cooled, they are stored in any cool place.

Assorted for the winter – recipe

Salting greens for the winter is an interesting and exciting process that gives room for imagination. Many housewives combine several products. It turns out a surprisingly tasty preparation, suitable for preparing first and second courses. This assortment is added in the last minutes of cooking.

We will need:

• parsley and dill leaves – per kilogram;
• leek – kilogram;
• celery leaves – 500 grams;
• carrots and ripe tomatoes (you can red and yellow) – per kilogram;
• table salt – 1 kg.

The method of preparing salted greens with vegetables is simple:

1. After thorough washing and drying, the greens are crushed.
2. Carrots are rubbed on a coarse grater.
3. Meaty tomatoes cut into strips.
4. Mixed with salt.
5. Spread the workpiece in jars in layers: first greens, then carrots, greens again – tomatoes, until the container is full. Close with a nylon lid or parchment paper. The workpiece is stored in the refrigerator.

Salt sorrel

If you want to pamper your family with green cabbage soup, pies with delicious fillings in winter, pickle the sorrel in jars. It will take a minimum of time, but you will be provided with vitamins.

For harvesting, according to the recipe, you will need a kilogram of sorrel and 50 grams of table salt (not iodized).

Washed and dried sorrel can be cut finely or coarsely, as you like. We put the workpiece in a large container and add salt. You need to mix with your hands, but do not press on the leaves.

The mass must stand for at least an hour for the juice to appear. If it’s not enough, let it salt more. After that, lay out the sorrel in sterile jars, lightly tamping. Cover with regular lids or roll up. You can store in the cellar or refrigerator.

As you can see, it is not at all difficult to prepare sorrel for the winter in jars.

Instead of concluding the benefits

Salting herbs and leaves for the winter is a great option:

1. Firstly, you will be provided with fresh greens all winter.
2. Secondly, it retains almost one hundred percent vitamins and nutrients.
3. Thirdly, the taste and color of dill, parsley, celery and other herbs does not change.
4. Fourth, salt prevents the growth of bacteria that cause the fermentation process.

When cooking, if you use salted greens, you do not need to add salt – there is enough of it. So, go ahead and with a song for harvesting greenery for the winter.