Dill is one of the most fragrant varieties of greens and is very popular in the domestic open spaces. It is widely used in the preparation of a wide variety of dishes. With the onset of winter, the vast majority of housewives send dill for storage in the freezer. This obvious storage method actually deprives greens of some of their beneficial properties. Fortunately, there is a way to store fresh dill without first freezing it. And not just one.
Method one: "can"
The first method is the simplest, you can also call it "grandmother's". To begin with, green dill must be thoroughly washed under running water and then dried. Thick legs of twigs are cut off from greenery. After that, you need to prepare clean glass jars (it is advisable to pre-sterilize them). When the container is ready, dill fits very tightly into it. However, it is important not to overdo it here so that the juice does not squeeze out of the greens. We tamp the branches with neat but sure movements, after which we close the banks more tightly.
This technique is good in that it does not require anything "special".
Method two: "vacuum"
As you might have guessed from the name alone, vacuum bags will be required to implement this method. The first stage of sending dill for storage generally duplicates the method described above: wash well under running water, then dry well (you can use towels). This time, you don't need to cut off the thick ends of the branches, the main thing is to make sure that there is no moisture left at all.
We divide all the dill into small portions, after which we pack it in bags. The final chord will be the evacuation process using a special syringe. The actual absence of air will help keep the product fresh and use it in the future not only as a seasoning, but also as a decoration for dishes.
Method three: "pickling"
The name of this method speaks for itself. Instead of freezing the dill, we'll pickle it. To do this, first and foremost, everything is also thoroughly washed and dried our greens. Drying is best simply by spreading the dill on a towel in a warm room. This time, without fail, we cut off the roots and thick branches. We leave only the green twigs themselves, after which we finely chop them.
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In parallel with dill, we prepare jars and lids. They are sterilized without fail. All dill is salted abundantly in a ratio of 2 to 1, after which the branches are placed in jars and well tamped. A layer of salt is poured into the jar from above and only after that it closes.
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Continuing the topic, you can read about how to replace salt if harmful is impossible, but you don't want fresh.
A source: https://novate.ru/blogs/010220/53285/