You will not surprise anyone with a bunch of fresh dill in the middle of winter. But recipes for salting forgotten unfairly. After all, it will help save the summer harvest.
How to prepare greens with salt for the winter and what proportions should be observed to get a tasty salting? All this and much more will consider in our article. We share the secrets of the preparation of spicy grass and tell you about the beneficial properties of the workpiece.
How are useful properties changing?
The traditional way of harvesting herbs without liquids and heat treatment slightly transforms the vitamin value of the product. Under the influence of salt, water-soluble vitamins are partially destroyed. (C, H and group B).
At the same time the useful properties of dill when salting remain the same:
- normalization of appetite;
- stimulation of salivary gland secretion;
- acceleration of gastrointestinal motility;
- carminative properties;
- digestive;
- aphrodisiac.
Do not forget about the harm of salted dill:
- Salted dill should not be added to the diet for hypertension. Unlike fresh, it does not lower the level of blood pressure, but increases it. For this reason, hypotension can spice them with food.
- Nursing mothers who are fresh dill is recommended for the normalization of lactation, it can not be replaced with a salty billet. Such a substitution lactation almost does not change, and edema will certainly provoke.
- After salting, the diuretic property of dill also disappears. If fresh greens are intentionally included in the diet for obesity, liver, gallbladder, kidney diseases and are used as a diuretic, then saline acts on the body in the opposite way: it retains fluid, loads the gastrointestinal tract and the excretory system and does not promote weight loss.
How to prepare for pickling?
- Prepare the work area: stock up with a clean basin or wash and rinse the sink thoroughly. Fill with water. Spread clean kitchen towels (cloth or paper) on a spacious table.
- Go through the dill: dried, yellowed, sluggish, touched by frost or over-ripe branches throw away. Choose a young, rich green stalks with a characteristic aroma.
- Cut the thick cuttings. They spoil the taste of future dishes.
- Wash them properly. In small portions, put bundles of greenery in a basin (or sink) and leave for 5-7 minutes. This will cleanse land, sand, cobwebs, larvae, and other contaminants. After every 2-3 servings, completely change the water.
To surely protect yourself from possible infections, make the first five-minute "bath" for dill lightly salted, and then rinse as described above.
- Washed greens shake and lay on towels. Twigs should be arranged as spacious as possible. Blot excess moisture with wipes. Dill should be dried evenly from all sides. But it must be done within 5-10 minutes.
- Finely chop the greens. Use a sharp knife or special scissors for shredding.
- Banks for blanks (optimal size - up to 0.3 liters), wash, release and dry.
- Prepare the rest of the ingredients you need in the recipe. Salt choose the most common - dining, cooking. From the iodized dish will acquire an unpleasant specific flavor, smell and quickly darken.
Which varieties are more suitable for conservation?
For salting, choose varieties with the most vivid flavors.. In order to make salted dill for the winter, the following varieties will do:
- Richelieu.
- Further.
- Grenadier.
- Gribovsky.
- Dill
- Amazon
- Kibray.
- Alligator.
The best recipes in banks
Classical
500 g of dill - 50 g of salt.
- Place salt on the bottom of the jar so that a layer about 0.5 cm thick is formed.
- Top tamp the dill layer 2-3 times thicker.
- Put 0.5 cm of salt again.
- Alternate them to the top rim of the jar. Last should be a layer of salt.
With salt
For harvesting for the winter with salt, for 500 g of green we will need:
- 30 grams of salt;
- 400 ml of water.
How to pickle greens:
- Bring water to a boil and add salt, boil for 5-7 minutes and cool to room temperature.
- Fill with greens and leave in the refrigerator for 2 days, then lay out on separate banks.
With vinegar
On 500 g of greens:
- 300 ml of water;
- 180 ml. vinegar;
- 3 tbsp. salts;
- 1 tsp Sahara;
- 4-6 sweet peppers;
- 1-2 bay leaves.
Cooking:
- Fill the dill in jars, crushing, but not tamping tightly.
- Prepare the marinade - mix all the ingredients and boil for 5 minutes.
- Cool slightly and dispense into prepared containers.
With citric acid
For 600 g of dill:
- 5 tsp. salts;
- 2 tsp. citric acid;
- 1 tsp Sahara;
- 5-6 sweet peppers;
- 1 small lemon.
Cooking:
- Thoroughly washed lemon cut into thin slices and put in jars, alternating with layers of dill.
- For the marinade, boil all the spices in 1 liter of water for about 10 minutes. Cool slightly and fill the blanks.
For this purpose, suitable country cellar, basement, balcony and even an ordinary wardrobe (located away from central heating batteries). So the product will remain for 6-8 months.
Place the open container in the fruit and vegetable compartment or on the lower shelf of the refrigerator. Use it as needed for 45-60 days and do not keep it warm for a long time.
