Dill greens are widely used in cooking. It is added to soups, salads and even in the filling for unsweetened pies. Therefore in the summer each mistress tries to be reserved by it for the future. In today's article, we will tell you how to pickle dill.
Salting is considered to be one of the simplest and mostavailable ways to harvest fresh herbs. This technology is good in that it allows you to save almost all the valuable substances contained in fresh herbs. It does not require the hostess to possess specific culinary skills. And the process takes a minimal amount of time.
For billeting in this way it is desirableuse fresh greens, previously freed from hard stems. Before pickling the dill, it is sorted, thoroughly washed and laid out to dry. As soon as the excess moisture disappears from the twigs, they are crushed. Some housewives use for this purpose kitchen combines or meat grinders. But it is better to cut the greens with an ordinary knife.
The prepared dill is mixed with the requiredthe amount of melkokristallicheskoy salt and packaged in glass jars. In this case, it is important to tighten the greens tightly so that no voids remain in the container.
After this, the cans are covered with several layerspure gauze and left at room temperature for a couple of days. Some recipes do not provide for this stage. In these cases, the banks are immediately closed with lids and sent for further storage. Store containers with salted dill in any cool place.
This is one of the simplest and fastest waysstock up on fragrant greens for the whole winter. In this case, the product itself will retain all its original properties. The only thing that the landlady, who uses such greens for cooking, should remember about is that it contains a lot of salt. Therefore, it does not need to be added to soups or salads. Before pickling dill, be sure to check if you have everything you need at hand. This time you will need:
Before pickling dill for the winter in cans,It is carefully sorted, examining for the presence of fading stems and yellowing branches. After that, the greens are thoroughly washed under a stream of cold water and dried so that not a drop of moisture remains on it. This process usually takes about four hours. For this, dill is spread on paper towels and left to dry completely.
Prepared in this way, the greens are cutwith a sharp knife and sprinkle with salt. Then all this is well mixed with hands, tamped into glass jars, covered with lids and cleaned for further storage. Store such greens in the refrigerator.
The technology described below is probably of interestthose who do not know how to pick up dill for the winter in cans without a refrigerator. Such greenery can be stored for a long time in the cellar. At the same time, it practically does not lose its initial taste qualities and useful properties. Such a preparation can be added to various hot dishes. To create it, you will need:
Before pickling dill for the winter in cans,it is picked, washed in running water, dried on paper towels and ground with an acute knife. Prepared in this way, the greens are placed in clean glass containers and filled with cold brine and covered with gauze, previously folded into several layers. The resulting blank is left for forty-eight hours at room temperature. Then the cans are covered with plastic lids and removed for further storage.
