Keeping seasonal greens and vegetables is not only convenient, but also beneficial. Properly prepared products retain most of the healing properties, they will be more useful than greenhouse, sold in the winter. In this article, the best recipes for dill harvesting for the winter are selected.
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Frozen dill for winter
On the Internet there are many variations of freezing greens in ice, containers, oil. There are a lot of disadvantages in such options - in a small freezer, the container will take up a lot of space, like frozen ice, and in the latter case, too much oil is needed.
In the option proposed below, everything is much more compact, practical and more convenient in terms of the preparation process.
You can freeze dill for the winter as follows:
- From branches of dill shoots with a soft stalk and leaves break down. Few people like a hard stem - later it can be thrown away or used for broth broth, cooking meat and fish (to give aroma and taste to the broth).
- Selected greens are stacked in a deep container and poured with cold water. Within a few minutes, dirt, dust will get wet, and the greens can be transferred to a colander.
- The contents of the colander are washed twice more. In the end, the greens remain in a colander for about ten minutes to let all the glass liquid.
- A clean, dry kitchen towel is laid out on the work surface. The greens are evenly spread on top and left to dry for an hour or two. During the entire drying time, you need to mix greens several times.
- Take a few cellophane bags in a convenient size. The greens are laid out in them, the air is squeezed out of the packets and it is tied to a knot. It is very important to squeeze the air out of the bag, otherwise the moisture contained in it will turn into ice. And if you remove the air, it’s practically a way to dry freeze.
As a rule, frozen greens are stored until the next harvest - there is simply no point in storing longer.
Dried Herbs Recipe
Dill can be dried in several ways. The most popular are described below:
- The dill bundles washed and dried with a towel / paper towel bind and hang in the air (in the shade). Drying may take a day or a little more. Ready properly dried greens, retains green color;
- washed dill is dipped with paper towels, laid out on a baking sheet covered with parchment paper, covered with a sheet of parchment on top and dried for 3-4 hours at 40-50 degrees. in the oven. If desired, the greens can be cut before drying;
- Wash the dill, wet it, let it lie down a little on a towel so that excess moisture dries. Then place the stems on parchment sheets or a newspaper, on the windowsill / on the upper kitchen cabinets. In 2-3 days it will be possible to collect it.
Dried herbs are stored in twisted jars, cardboard boxes that are tightly closed, from six months to a year.
Salting in banks
In Soviet times, it was very popular to store greens in the form of salting.
Salt dill in jars as follows:
- The greens are thoroughly rinsed, dried and cut. Folds into a deep bowl.
- Salt is taken four times less in quantity than spices. Mix thoroughly.
- Salted greens are laid out in clean, dry jars and tightly twisted. At the same time, it must be well tamped so that juice stands out from the dill. For two days he salts at room temperature.
It is recommended to store dill in a refrigerator or cellar. A container of less than 500 ml volume is recommended.
On a note. The denser the greens are laid, the longer it will be stored.
Pickled greens for the winter
Based on 2.5-3 kg of dill, you will need a marinade from the following number of components:
- litere of water;
- glass of vinegar table .;
- ½ stack. Sahara;
- 3 table. lies. salt (no slide).
Additionally used:
- 2-4 heads of garlic;
- a few leaves of parsley;
- allspice.
Pre-rinse the greens, dry with paper towels. We cut.
We clean the garlic, cut into 1-2 mm thick plates.
Banks thoroughly rinse with detergent. Small banks are recommended.
At the bottom we put a leaf of lavrushka, 4 garlic plates and 5 peppercorns. Next, fill them with greenery, crushing it tightly.
Boil water, dilute in it all the components necessary for the marinade. Fill the greens with the resulting broth, cover with lids. We put the banks in a deep wide capacity. Pour very warm water into the container so that it covers the jars a little higher than half. We put on medium heat, after boiling, we decrease a little. When the marinade in the jars begins to boil a little, that is, the bubbles begin to rise from the bottom, detect for a third of an hour and sterilize. After we clog it, turn it upside down, wrap it with a blanket and leave it to cool for a while.
Tasty recipe: how to cook garlic arrows for the winter
Store pickled dill in the cellar.
Can dill be preserved?
Preserving dill for the winter is a long-known way to preserve greenery. The product is used in the preparation of various dishes. Undoubtedly, in this method of harvesting dill, there are also some disadvantages - preservatives destroy a part of useful substances and microelements, and the smell / taste of such a product is less pleasant than that of a fresh spice.
Freezing in ice molds
A fairly popular way to preserve greens in ice molds is:
- fresh, washed greens are finely chopped, mixed with soft butter, frozen for a day, after which the finished cubes are transferred into a bag and stored in the freezer, using as necessary;
- greens are also finely chopped, rammed tightly into molds, poured with olive oil and frozen.
On a note. Dill can be mixed with other types of herbs.
Dill oil for the winter
Dill oil can be used for salads, frying, cooking multi-component dressings and sauces. It is prepared very simply: fresh greens are chopped, fit tightly into a small jar and poured with refined sunflower / olive oil. It is not necessary to salt the workpiece. The jar is tightly closed with a lid and stored in the refrigerator. The oil will be ready for use in a couple of weeks.
