How to properly preserve sorrel leaves

Preparations for the winter

Properly preserved sorrel leaves remain a treasure trove of vitamins essential for the body during winter – PP, C, K, and E. Decoctions and dishes made from this juicy, pleasantly sour spice from the buckwheat family have antiscorbutic and choleretic properties. They remove toxins and substances produced by harmful microbes in the intestines. They help eradicate acne (as part of a comprehensive treatment). They are quick to preserve and convenient to store in small, pre-sterilized glass jars (0.25 l, 0.5 l).

Quick recipe – no salt

A preparation for healthy, vitamin-rich, and refreshing drinks, pies, and buns. It boasts the natural flavor of herbs without the need for salt or vinegar. All you need for preserving is a teapot/pot, a wooden masher/spatula, and fresh (stemless) leaves.

Ingredients:

sorrel;
boiling water.

How to cook:

Sort and rinse the greens, discarding the leaves in a colander. Separate the leaves. Stack them like sheets of paper. Cut them lengthwise, then shred them into noodles. Fill the jar to the brim, layer by layer, pressing them down with a potato masher.

Twist with vinegar

A perfect base for sour cabbage soup or hearty borscht. No heat treatment required. Retains its natural color and tartness. Stores well in the refrigerator or in a room—on pantry shelves or in a drawer. Preparation takes about ten minutes.

Ingredients (for 3 0.5 l jars):

sorrel;
salt – 1 tbsp;
vinegar (table – 9%) – 100 g;
cold boiled water – 1 l.

Sorrel in hot brine

A great option for soups, fried flatbreads, puff pastries, and omelets. Cooked greens require virtually no cooking. Open the jar, drain the brine, or remove the greens and add them at the end of cooking.

Ingredients:

greens without stems;
salt – 5 tsp;
boiling water – 1 l.

How to cook:

Cut the leaves into thin vertical strips. Pack tightly into a glass container. Dissolve salt in boiling water. After a minute, pour the future seasoning over the leaves, up to the top. Immediately seal with a sterilized lid.

Wrap the jars upside down in a thick "fur coat" made from a woolen blanket, a baby blanket, or a folded stole. Leave to cool completely (at least 10 hours). Store the cooled jars in a basement/cold pantry/cellar.

Microwave twist

A salt-free method for preserving is in the microwave. This is a useful preparation not only for first and second courses, but also for jelly and preventative compote, to which a couple of fresh or dried mint leaves can be added (if desired).

Ingredients (for two 0.5 l jars):

sorrel with stems – 1 kg;
water - 1 faceted glass

How to cook:

After washing and drying, chop the herbs as desired. Place in a deep microwave-safe bowl. Pour in water. Microwave on high power. Let stand for 4 minutes. Remove and stir.

Note!

It is better to mix and compact the greens not with a metal, but with a wooden or silicone spatula or a plastic spoon, to prevent an oxidation reaction.

Repeat the heat treatment and stirring. Heat the oven for a third time for 1 minute. Transfer to a dry, prepared jar. Seal. Roll up. Store in a convenient place.

Jam

An unconventional and unusual preparation. This sweet and sour dessert is an excellent standalone dish for tea or pancakes. It can be used in sweet pies, vareniki, and even as a unique filling for cakes.

Ingredients:

a voluminous bunch of sorrel;
sugar – 5 tbsp (no top);
water – 2 tbsp.

How to cook:

Chop the clean leaves into centimeter-wide strips. Place in a heavy-bottomed saucepan or frying pan. Mix with water and sugar. Simmer, stirring occasionally, for 20-30 minutes. Pour the hot (still boiling) mixture into a jar. Roll up the jam. Store in a cellar or refrigerator.