How to salt dill for the winter in jars: simple recipes from experienced housewives

Salting dill and any other greens does not require a lot of time and money. This method allows you to preserve the useful properties and taste of the product. Herbs preserved in a spicy marinade will enrich the taste of the first and second courses. How to salt dill in jars for the winter and store the blanks correctly, read our article.

Preparation and processing

You can prepare dill for a long time by freezing or preserving. To keep the greens taste and vitamins, use the recommendations for their preparation:

1. Use only fresh dill with no signs of wilting.
2. Rinse the herbs thoroughly under running water and sort through. Get rid of rotten and yellowed twigs.
3. Place on a waffle or paper towel and pat dry. Turn over from time to time.
4. Try to avoid direct sunlight, which destroys vitamin C, and greens turn yellow and wither.
5. Remove the thick stems before slicing. They can be frozen and then used to make broths.
6. Combine the dill with coarse salt and rub a little with a wooden spoon.
7. Place in a clean glass container, tamping tightly. The juice should come to the surface.

Blank recipes

The most effective ways to save up to 80% of vitamins and minerals - salting and freezing.

In dried dill it is preserved about 50% of nutrients.

Greens canned in marinade or brine are used as a seasoning to enhance the taste of the first and second courses. However, with this method of harvesting, unfortunately, it is not possible to preserve the mineral composition of the dill.

The recipes for salting greens are based on the principle of the optimal ratio of salt and dill... Add one part salt to four parts of greens.

Council. Rock salt can be replaced with Himalayan salt.

Fresh dill with salt

Ingredients:

• dill - 500 g;
• salt - 50 g.

Wash greens and sort... Shake well and spread on a paper towel to dry.

Remove the thick stems and finely chop the herbs... Combine with salt and mix thoroughly. Leave it on for 2-3 hours.

Place in a clean container, tamping... Close with metal or nylon caps. The workpiece is stored in the refrigerator for 3-4 months.

Council. When preparing dishes with the addition of salted dill, adjust the amount of salt.

Salting in vegetable oil

Ingredients:

• fresh dill - 300 g;
• vegetable oil (olive, sunflower) - 600 ml;
• table vinegar 9% or apple cider - 3 tsp;
• salt - 3 tbsp. l.

Wash the twigs, remove the spoiled and leave to dry on a paper towel.

Mix herbs, salt, vinegar, oil, in proportion, grind with a blender. Place in small jars, pour a tablespoon of oil on top. For this purpose, containers from baby food are ideal. Store in the refrigerator.

Other ways to harvest dill:

How to dry dill properly

How to freeze dill for the winter

Harvesting in brine

Ingredients:

• dill greens - 1 kg;
• water - 300 ml;
• vinegar 9% - 400 ml;
• salt - 30 g;
• vegetable oil - 50 ml.

Wash greens, sort out and leave to dry... Prepare a brine with water and salt. After boiling, pour in the vinegar and remove from heat.

Finely chop the dill, transfer to jars, fill with brine and add oil. Close the lids and turn over. Store in a pantry or cellar after cooling.

Vinegar recipe

Ingredients:

• fresh dill - 2 kg;
• water - 1.5 l;
• vinegar 9% - 150 ml;
• sugar - 150 g;
• salt - 1.5 tbsp. l .;
• garlic - 5 cloves;
• allspice to taste.

Wash and sort the greens, place on a paper towel and leave to dry. Then chop finely with a sharp knife. Put pepper, chopped garlic and dill in jars.

Bring water to a boil to make the marinade, add salt and sugar and cook, stirring constantly. Add vinegar at the end and remove from heat. Pour the marinade over the herbs and close the jars with the lids. Store in a cellar or refrigerator.

Read also:

Dill for weight loss

How to make dill oil

The use of dill umbrellas: for treatment and beauty

With citric acid

Citric acid acts as a preservative and a vinegar substitute.

Ingredients:

• dill - 300 g;
• oil - 150 g;
• citric acid –15 g;
• sugar - 0.5 teaspoon;
• garlic - 2 cloves;
• salt - 1 tsp;
• laurel - 1 leaf.

Wash greens, dry, remove thick stalks and finely chop... Throw laurel and chopped garlic into a glass container. Fill the jars with dill and tamp.

Make a fill with oil, vinegar, salt, sugar, citric acid and pepper... Boil the mixture over low heat and pour into the jars. Cover and refrigerate. Store in a cellar or refrigerator.

Storage of workpieces

So that salted dill harvested for the winter will stand longer and not spoil:

1. Use only clean glass containers.
2. Remember to sterilize the metal lids.
3. Store the salted product without sterilization in the refrigerator.
4. Greens in brine and marinade are better preserved in the cellar. Jars can be left in the pantry, but in this case the shelf life will be reduced.
5. Use a small container to use the herbs as quickly as possible after opening. This will prevent mold from developing in the jar.

Conclusion

Dill pickling is a great way to provide yourself with homemade fresh herbs for the winter. Thanks to the salt in the dill, the taste and most of the vitamins are preserved. When cooking, just add 1-2 tablespoons of the preparation, there is no need to add salt.