Sorrel is not a frequent guest in my kitchen. Once I was given a whole armful of this plant, and I needed to come up with something urgently. I decided to prepare for the winter, preserving the taste and benefits as much as possible. In winter, it was used for green borscht, cabbage soup and unsweetened pies.
Ingredients
- Sorrel - 1 kg
- Water - 1 l
- Salt - 2 tsp.
Step-by-step cooking recipe
Sort sorrel leaves, rinse, put in a large bowl and pour cold water for 30 minutes. Then flip into a colander, and when the excess liquid leaves, cut into medium pieces.
Boil the water, let it cool down to a warm state.
Put the crushed sorrel into pre-prepared sterile jars, sprinkle salt evenly and pour warm water. Roll up the jars, turn them upside down, wrap them up and leave them to cool completely. Store the billet of canned sorrel in a cool dark place (you can in the refrigerator).
