Dill greens are widely used in cooking. It is added to soups, salads and even to the filling for savory pies. Therefore, in the summer, every housewife tries to stock up on her for the future. In today's article, we will tell you how to salt dill.
General recommendations
Salting is considered one of the easiest and most affordable ways to prepare fresh herbs. This technology is good in that it allows you to save almost all the valuable substances contained in fresh herbs. She does not require the hostess to possess specific culinary skills. And the process itself takes a minimum amount of time.
For harvesting using this method, it is advisable to use fresh herbs, previously freed from hard stems. Before pickling dill, it is sorted, washed thoroughly and laid out to dry. As soon as excess moisture disappears from the branches, they are crushed. Some housewives use food processors or meat grinders for these purposes. But it’s better to cut the greens with an ordinary knife.
The prepared dill is mixed with the required amount of crystalline salt and packaged in glass jars. It is important to compact the greens so that no voids remain in the container.
After that, the jars are covered with several layers of clean gauze and left at room temperature for a couple of days. Some recipes do not include this step. In these cases, the banks are immediately closed with lids and sent for further storage. Saving containers with salted dill in any cool place.
Classic version
This is one of the easiest and fastest ways to stock up with fragrant herbs for the whole winter. At the same time, the product itself will fully retain all its original properties. The only thing housewives who use such greens for subsequent cooking should remember is that it contains a lot of salt. Therefore, it does not need to be added to soups or salads. Before you salt the dill, be sure to check if you have everything you need on hand. This time you will need:
- A kilogram of greens.
- A glass of fine crystalline sea salt.
Process description
Before pickling dill for the winter in banks, it is carefully sorted, inspecting for the presence of withering stems and yellowing twigs. After this, 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. To do this, dill is laid out on paper towels and left to dry completely.
The greens prepared in this way are cut with a sharp knife and sprinkled with salt. Then all this is thoroughly mixed with hands, rammed into glass jars, covered with lids and cleaned for further storage. Store such greens in the refrigerator.
Brine option
The technology described below will certainly be of interest to those who do not know how to pickle dill for the winter in banks without a refrigerator. Such greens can be stored for a long time in the cellar. At the same time, it practically does not lose its original taste and beneficial properties. Such a workpiece can be added to various hot dishes. To create it, you will need:
- A pound of fresh dill.
- 200 milliliters of water.
- 20 grams of salt.
Cooking algorithm
Before pickling dill for the winter in jars, it is sorted, washed in running water, dried on paper towels and chopped with a sharp knife. The greens prepared by this method are placed in clean glass containers and poured with cold brine and covered with gauze previously folded in several layers. The resulting workpiece is left for forty-eight hours at room temperature. Then the jars are covered with plastic lids and cleaned for further storage.