When preparing various dishes, housewives add dill, which gives a special spicy smell and improves the taste of food. When winter comes, it is not always possible to buy this useful plant in the store. Today I will share with you a simple method of salting dill for the winter, which I constantly use.
How I select dill stalks and prepare them for pickling
I collect fresh and healthy spicy herbs in the evening or in the morning before the salting procedure. I revise all green stems, remove damaged, yellowed and dried parts. I wash the branches thoroughly under the tap and lay them out on a pre-prepared towel to dry the grass. Then I cut the shoots with scissors to the lower branches.
Correct salting of dill in jars
For one can with a capacity of 0.5 liters I use:
- dill shoots in the amount of 0.5 kg;
- salt about 100 g
Cooking takes 15-20 minutes.
Well, now I'll tell you about the sequence of actions:
- I cut the prepared useful grass across with particles no more than 1 cm long.
- I put all the chopped dill in a spacious bowl or dish, sprinkle with salt.
- Then I start mixing the ingredients, doing it carefully, but thoroughly. The process lasts no more than half a minute so that no juice is released.
- As soon as the salt begins to dissolve, I put the green mass tightly into the prepared clean container (jar) and carefully tamp it so that the juice stands out.
- I gently wipe the neck of the jar with a cloth - this way, the upper part of the prepared mass will not sour.
- On the neck of the container I place cling film in several layers: it will help protect the inside of the lid from damage when interacting with a salty environment.
- Then I tightly screw the lid on top of the film and put it in storage.
When you tamp the salted dill into a container, be sure to place the jar in a basin, otherwise all the juice that has been released will spill over the countertop.
How and where you can save these blanks
Due to the fact that sterilization was not used when harvesting dill, it is necessary to use the product in the first winter period after its manufacture. This green mass can be used during the preparation of various dishes - as an additional additive to soups and borscht, meat dishes, salads, in the form of sliced decorations. Salted dill is well stored in small containers so that the product is used faster and cannot sour in storage areas.
The optimal storage conditions for salted dill are the most common: it needs coolness. Compact jars can be stored in the refrigerator, in addition, premises such as a basement, cellar or underground are suitable. Moisture is not terrible for the product, since the dill will not be stored for a long time, only the lid will deteriorate from dampness, but it is considered a consumable item.
I add this dill to the dish after cooking, otherwise the food will not become fragrant, but will only acquire the taste of a boiled or stewed product.
Read also: How to properly prune strawberries after harvest
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#Dill#dill salting#preparation for the winter