The best recipes for stalked celery blanks for the winter

Celery has a spicy aroma and distinctive taste. All parts of this plant are used in cooking, including the stems. They are added to dishes made from vegetables, mushrooms, fish and meat. Petiole celery is used not only fresh, but also as a preparation. Their recipes are pretty simple and don't require any special skills. We will tell in the article about the best of them.

How to prepare celery for the winter

Celery harvested for the winter different ways.

It is stored fresh in the refrigerator in a vegetable drawer.... For this, the plant is washed, dried, wrapped in cling film. The shelf life is 1 month.

Celery is stored in the cellar for 2-3 months... It is cleaned of the earth, the leaves are cut off, the rhizomes are buried in wet sand by 2-3 cm. The optimum storage temperature is + 1 ° C. In the cellar, the plant retains its appearance and taste for a long time.

For longer storage of celery frozen, pickled, canned and dried.

Freezing

Before freezing, petioled celery is washed with running water and dried.... Remove damaged parts, hard areas and stiff threads. Freeze the plant as a whole or shredded - it depends on how the frozen product will be used.

When frozen in a bunch, the stems are wrapped in cling film and put away in the freezer.

Chopped celery is laid out on a cutting board or tray, covered with cling film and put into the freezer for 2-3 hours... After the pieces are frozen, they are laid out in portions in plastic containers or plastic bags and put into the freezer for storage.

Council. To track the expiration date and convenience of storage, label the container with the name of the product and the date of freezing.

Pickling

Pickled vegetable is used as an independent dish, it goes well with barbecue and grilled meats. The preparation is added to salads and hot dishes.

For the classic pickled celery recipe you need such ingredients:

• stalked celery - 400 g;
• shallots - 1 pc .;
• apple cider vinegar - 150 ml;
• water - 150 ml;
• bay leaf - 2 pcs.;
• garlic - 3 cloves;
• coriander seeds - 1 tsp;
• cinnamon - 1 pc.;
• black pepper - 5-6 peas;
• olives - one handful;
• salt to taste.

Cooking algorithm:

1. The shallots are washed, peeled and cut lengthwise.
2. Prepare the marinade: add vinegar, bay leaf, garlic, coriander seeds, cinnamon, peppercorns, salt and chopped onions to the water. Bring to a boil and boil for 5 minutes.
3. The celery stalks are washed, chopped into 5 cm pieces.
4. Pieces of vegetable are added to the marinade, brought to a boil and cooked for 10 minutes under a closed lid.
5. Then the vegetable is taken out of the marinade and laid out in sterilized jars. Add olives.
6. Filter the marinade, put on fire and bring to a boil. Jars are poured with boiling marinade. Roll up with iron lids.

Store in the pantry.

Canning

There are many recipes for canning stalk celery for the winter. We offer the simplest one.

Ingredients:

• stalked celery - 1.5 kg;
• garlic - 15 cloves;
• bay leaf - 5 pcs.;
• salt - 3 tbsp. l .;
• sugar - 3 tbsp. l .;
• water - 3 l;
• vinegar 70% - 1 tbsp. l.

How to cook:

1. Prepare a brine: add salt, sugar to boiling water, cook until the components are completely dissolved. Leave to cool, then add vinegar.
2. The vegetable is washed, dried, chopped into pieces 1-2 cm long.
3. 3 cloves of garlic are laid out in sterilized jars, one bay leaf, celery is laid out. Pour in brine.
4. The jars are covered with lids and sterilized for 30-35 minutes.
5. Then the cans are rolled up with lids and turned over. Cover with a blanket and leave to cool completely.

Store in a cool, dark place.

Drying

Before drying, the plants are sorted out, damaged and withered stems are removed... Rinse thoroughly with running water and dry. Cut into cubes 1.5-2 cm long. The smaller the pieces, the faster they dry.

Drying methods:

• on open air;
• in the oven;
• in an electric dryer.

On open air

The shredded plant is laid out on a tray and left in a well-ventilated place.... Avoid direct sunlight. For uniform drying, the mass is periodically stirred. Drying period is about a month, depending on temperature and humidity.

In the oven

The crushed product is laid out on a tray and placed in the oven... To allow air to circulate freely, the oven door is left ajar during the drying process. For 3 hours, set the temperature to + 40 ° C. Then the pieces are mixed and the temperature is raised to + 60 ° C. This mode is left until the product is completely dry. On average, the process takes about 10-12 hours.

In an electric dryer

The chopped vegetable is laid out on trays and placed in the dryer.... The temperature is set to + 55 ... + 60 ° C. For even drying, the pallets are periodically interchanged. Drying time depends on the size of the pieces and the filling of the trays.

Recipes for making celery blanks for the winter

We offer the best recipes for harvesting stalked celery for the winter.

Celery sauce

Celery sauce is a flavorful addition to vegetables, fish and meat. To prepare the sauce according to the classic recipe, you will need:

• stalked celery - 100 g;
• cucumber - 1 pc.;
• garlic - 3 cloves;
• greens - 1 bunch;
• ground pepper - to taste;
• salt to taste.

Preparation:

1. Vegetables and herbs are washed, dried, and finely chopped.
2. Mix the ingredients, beat with a blender until smooth, add pepper and salt.
3. Lay out in plastic containers and put into the freezer.

Stalked celery salad

A simple and quick recipe for the winter.

Main ingredients:

• stalked celery - 1 kg;
• zucchini - 1 kg;
• tomatoes - 1 kg;
• carrots - 0.5 kg;
• vegetable oil - 100 ml;
• salt - 40 g;
• sugar - 40 g

Step by step cooking:

1. The vegetables are washed and dried. Celery is cut into pieces, tomatoes - into rings, carrots - into bars, zucchini - into cubes.
2. Chopped vegetables are placed in a container, mixed. Vegetable oil, salt and sugar are added. Leave for 2 hours for the vegetables to give juice.
3. Then the resulting mass is brought to a boil and cooked for 30 minutes.
4. The prepared salad is laid out in sterilized jars and rolled up with lids.

Store in a dark passageway.

Tinned celery stalks in tomato sauce

Celery stalks for the winter are delicious when prepared in tomato sauce.

Will need:

• stalked celery - 1 kg;
• tomatoes - 2 kg;
• vegetable oil - 2 tbsp. l .;
• salt - 0.5 tbsp. l .;
• sugar - 3 tbsp. l .;
• vinegar 70% - 1 tsp;
• hot pepper in a pod - 1 pc .;
• ground pepper - to taste.

Step by step cooking:

1. The tomatoes are washed and dried. To obtain juice, pass through a juicer or scroll in a meat grinder, then grind through a sieve. The output is 1.8 liters of tomato juice. A saucepan with juice is placed on the stove and cooked for 1 hour over low heat.
2. Then the hot pepper pod is crushed and added to the tomato juice. Sugar, salt, vegetable oil and ground pepper are also added.Cook for 20 minutes.
3. The celery is washed, dried and cut into pieces, added to the pan and cooked for another 25 minutes.
4. Add vinegar, cook for 5 minutes. Then they are poured into sterilized jars and rolled up with lids.
5. The resulting blanks are turned over, covered with a blanket and left to cool completely.

The finished product is stored in a cellar or pantry.

Soup dressing

Celery is used to prepare various dressings for soups, which are high in vitamins.

The main components for one of them:

• tomatoes - 1 kg;
• carrots - 1 kg;
• bulgarian pepper - 350 g;
• stalked celery - 1 bunch;
• dill and parsley to taste;
• salt to taste.

How to cook:

1. Vegetables and greens are washed, dried, chopped.
2. Put in one container, add salt and mix thoroughly.
3. The resulting mass is laid out in clean glass jars, stored in the refrigerator.

Dry ambassador

This method of preparation allows you to preserve all the vitamins contained in the vegetable.

For cooking you will need:

• stalked celery - 1 bunch;
• dill - 1 bunch;
• parsley - 1 bunch;
• salt to taste.

Preparation:

1. The greens are sorted out, damaged and sluggish stems are removed. Rinse and dry.
2. Chop celery, dill, parsley, add salt and mix.
3. The finished product is laid out in glass jars and stored in the refrigerator.

Interesting on the site:

Features of planting and caring for stalked celery

How to grow and use stalked celery

How to properly peel celery and what to cook from it

How to pickle celery

Pickled celery is served as an independent dish, supplemented with boiled rice or potatoes.

For pickling, you need such ingredients.:

• stalked celery - 2 pcs.;
• cloves - 5 pcs.;
• allspice peas - 5 pcs.;
• salt - 2 tbsp. l .;
• water - 0.5 l;
• citric acid - ½ tsp.

Step by step cooking:

1. The plant is washed, dried and crushed.
2. The crushed product is added to water, citric acid, salt and sugar are added. Bring to a boil, cook for 3 minutes.
3. Then the celery is taken out of the marinade, laid out in sterilized jars, and cloves and allspice are added there.
4. The marinade is brought to a boil and the contents of the jars are poured. Roll up the lids.
5. The jars are turned over, covered with a blanket and left to cool completely.

Store in a cool, dark place.

Pickled root and petioles

Not only celery stalks are pickled, savory snacks are also prepared from the root.

To prepare the pickled root, you will need:

• root - 600 g;
• water - 3 l;
• lemon juice - 5 tbsp l .;
• sugar - 45 g;
• salt - 70 g;
• fennel seeds - 1 tsp

How to cook:

1. The root is washed with running water, peeled and cut into cubes (side length 1 cm). Soak in 1 liter of water with the addition of 1 tbsp. l. lemon juice.
2. In 1 liter of hot water add 30 g of salt, 15 g of sugar, 2 tbsp. l. lemon juice. Bring to a boil.
3. The chopped root is added to boiling water and boiled for 3 minutes. Then it is taken out and placed in a cold run.
4. Prepare the marinade: add 40 g of salt, 30 g of sugar, 2 tbsp to 1 liter of water. l. lemon juice, fennel seeds. Bring to a boil and cook for 4 minutes.
5. The root is taken out of the water and discarded in a colander. After the water drains from it, it is placed in a sterilized jar.
6. Pour the contents of the jar with boiling marinade, close with a plastic lid and leave to marinate.

After 4 days, the product is ready for use, stored in the refrigerator.

Marinated with cucumbers and carrots

A refreshing savory snack that's quick and easy to prepare.

For cooking you will need:

• celery stalk - 1.3 kg;
• carrots - 0.9 kg;
• cucumber - 0.6 kg;
• dill - 30 g;
• parsley - 30 g;
• salt - 30 g;
• sugar - 20 g;
• vinegar - 70 ml;
• water - 420 ml;
• currant leaves - 7 pcs.;
• cloves - 10 g.

How they cook:

1. The vegetables and herbs are washed, dried and finely chopped. Place in one container and mix.
2. Prepare a marinade: salt, sugar, currant leaves, cloves and vinegar are added to hot water. Bring to a boil.
3. The vegetable mass is laid out in sterilized jars and poured with marinade.
4. Banks are covered with lids and sterilized for 20-25 minutes. The lids are tightened.
5. Then the cans are turned over and covered with a blanket, left to cool completely.

Store in a cool, dark place.

Other marinades

Recipe for a delicious and aromatic preparation with the addition of vegetable oil, suitable for consumption in winter.

Ingredients:

• stalked celery - 280 g;
• Bulgarian pepper - 70 g;
• apples - 90 g;
• water - 120 ml;
• sugar - 12 g;
• vinegar - 37 ml;
• salt - 7 g;
• peppercorns - to taste;
• vegetable oil - 40 ml.

Step by step cooking:

1. The vegetables are washed and dried. The celery is cut into 10 cm pieces, the pepper - into slices, the apples - into strips. Placed in sterilized jars.
2. Prepare the marinade: add sugar, salt, peppercorns, little vegetable and vinegar to hot water. Bring to a boil and cook for 10 minutes.
3. The contents are poured with hot marinade and covered with lids.
4. The jars are turned over, covered with a blanket and allowed to cool.

Store in cellars or storerooms.

How to harvest leafy celery

The leaves of the plant are consumed fresh, added to salads and hot meals.

They are dried outdoors for the winter.... Leaves are hung in bunches or laid out on a tray in a well-ventilated area, avoiding direct sunlight. Drying time is about thirty days. The dried product is ground into powder and used as a seasoning. Store in glassware or cloth bags.

For freezing, the leaves are crushed and placed in ice molds... Thoroughly tamp, fill with water and put into the freezer. The frozen cubes are then removed and placed in plastic containers. Store in the freezer.

A savory snack is also prepared from the leafy part.... For cooking, take celery leaves, garlic (2-3 cloves) and bay leaves (2-3 pcs.). Garlic and bay leaves are placed on the bottom of a sterilized glass jar, then the herbs are laid, lightly tamped.

Jars with the contents are poured with marinade. It is prepared like this: add sugar (100 g), salt (80 g), vinegar (1 glass) to hot water (4 cups), boil. Then the cans are sterilized for 20 minutes and rolled up. Store in a cool, dark place.

Features of storage at home

The plant is kept fresh in the cellar, in the sandbox. The shelf life is 2-3 months. Another option is in the refrigerator, in the vegetable compartment, wrapped in plastic wrap. So the plant remains fresh for up to one month.

Frozen product stored in a freezer, shelf life - 10-12 months. The optimum storage temperature is -18 ° C. For storage, use plastic bags or plastic containers.

Reference. The frozen product is not re-frozen. After thawing it must be consumed on the same day.

Dried product stored in glass jars or paper bags in a dry, dark place. Shelf life is 1 year.

Jars of salted and pickled celery stored in the refrigerator for two months.

Canned product stored in cellars, basements, storerooms. The maximum shelf life is 2 years.

Conclusion

To preserve for the winter, celery is frozen, dried, pickled and canned. Preparation of blanks does not require a lot of time and money. They are perfectly stored and can diversify the diet in winter. Frozen or dried herbs added to the dish will give it a special aroma and piquant taste.

Pickled and canned snacks are a great addition to vegetables, meat and fish.