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You will not surprise anyone with a bunch of fresh dill in the middle of winter. But the recipes for its salting are forgotten undeservedly. After all, it is she who will help save the summer harvest.
How to prepare greens with salt for the winter and what proportions must be observed to obtain delicious salting? We will consider all this and much more in our article. We will share the secrets of harvesting spicy grass and tell you about the useful properties of the harvest.
How do the beneficial properties change?
The traditional method of preparing greens without liquids and heat treatment slightly transforms the vitamin value of the product. Salt partially destroys water-soluble vitamins (C, H and group B).
At the same time, the beneficial properties of dill when salting remain the same:
- normalization of appetite;
- stimulating the secretion of the salivary glands;
- acceleration of gastrointestinal motility;
- carminative properties;
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 blood pressure, but increases it. For this reason, hypotensive people can season food with them.
- Nursing mothers for whom fresh dill is recommended to normalize lactation cannot be replaced with a salted preparation. Such a substitution of lactation will hardly change, and edema will most likely provoke.
- After salting, the diuretic property of dill also disappears. If fresh greens are deliberately included in the diet for obesity, liver, gallbladder, kidney diseases and used as a diuretic, then salty greens act on the body in the opposite way: it retains fluid, loads the gastrointestinal tract and excretory system and does not contribute to weight loss.
How to prepare for salting?
- Prepare your work area: stock up on a clean basin or thoroughly wash and rinse the sink. Fill with water. Spread clean kitchen towels (cloth or paper) on a spacious table.
- Go through the dill: discard dried, yellowing, lethargic, frost-touched or overripe twigs. Choose young, rich green stems with a distinctive aroma.
- Cut off thick cuttings. They will spoil the taste of future dishes.
- Wash them properly. Dip bunches of greens in a bowl (or sink) in small portions and leave for 5-7 minutes. This will cleanse the remains of earth, sand, cobwebs, larvae and other contaminants. Change the water completely after every 2-3 servings.
To be sure to protect yourself from possible infections, make the first five-minute "bath" for dill slightly salted, and then rinse as described above.
- Shake the washed greens and place on towels. The branches need to be placed as spaciously as possible. Blot excess moisture with napkins. The dill should dry evenly on all sides. But this must be done within 5-10 minutes.
- Chop the herbs finely. Use a sharp knife or shredder scissors.
- Wash cans for blanks (optimal size - up to 0.3 l), spread and dry.
- Prepare the rest of the ingredients you need in the recipe. Choose the most common salt - table, table salt. From iodized, the dish will acquire an unpleasant specific taste, smell and quickly darken.
Which varieties are more suitable for conservation?
For pickling, choose varieties with the brightest flavors.... In order to make salted dill for the winter, the following varieties are suitable:
The best recipes in banks
For 500 g of dill - 50 g of salt.
- Put the salt on the bottom of the jar so that you get a layer about 0.5 cm thick.
- Tamp a layer of dill 2-3 times thicker on top.
- Add 0.5 cm of salt again.
- Alternate them up to the top rim of the can. The last should be the salt layer.
To prepare for the winter with salt, for 500 g of greens, we need:
- 30 g salt;
- 400 ml of water.
How to salt greens:
- Bring the water to a boil and add salt, boil for 5-7 minutes and cool to room temperature.
- Pour the herbs and leave in the refrigerator for 2 days, then put them in separate jars.
For 500 g of greens:
- 300 ml of water;
- 180 ml. vinegar;
- 3 tbsp salt;
- 1 tsp Sahara;
- 4-6 peas of allspice;
- 1-2 bay leaves.
- Spread the dill in jars, crushing, but not tamping tightly.
- Prepare marinade - combine all ingredients and simmer for 5 minutes.
- Cool slightly and pour into prepared containers.
With citric acid
For 600 g of dill:
- 5 tsp salt;
- 2 tsp citric acid;
- 1 tsp Sahara;
- 5-6 peas of allspice;
- 1 small lemon.
- Cut the carefully washed lemon into thin slices and place 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 pour over the blanks.
In all methods, seal the cans (use a canning machine or traditional screw or plastic lids), cool if necessary and leave in a cool place.
For this purpose, a country cellar, a basement, a balcony and even an ordinary closet (located far from the central heating batteries) are suitable. So the product will last for 6-8 months.
Place an open container in the fruit and vegetable compartment or on the bottom shelf of the refrigerator. Use it as needed for 45-60 days and do not leave it warm for a long time.
We suggest watching a video about the benefits of dill and its salting for the winter: