Note to housewives: how to make dill preparations for the winter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Dill is a wonderful and he althy seasoning that gives dishes a unique appetizing aroma and taste. Dill greens are put in vegetable and meat salads, first courses. It is sprinkled with boiled, fried, stewed vegetables, side dishes of cereals and dough. Dill is simply irreplaceable in many sauces, marinades, pickles.

Dried dill

Dill preparations for the winter are made in the summer, when the spice ripens in the gardens and appears on the market in large quantities. It is garden dill that is suitable for storage: aromatic essential oils, taste, and useful properties are more concentrated in it. There is not much of it, and therefore the housewives should hurry up to stock up the greens in the right amount. The first and easiest way to harvest dill for the winter is to dry it. This can be done in two ways. First, if the plant has grown and reached full maturity, the seeds of the umbrellas are black, the stems are cut close to the ground and hung upside down or laid out in a well-ventilated place until dry. Then they gather in sheaves andstored in a dry place, inaccessible to moisture. You can use such dill in marinades by bending the stem several times, along with an umbrella and twigs, and putting it in a jar with the rest of the products. They also put it in soups, borscht, breaking the stem into pieces, and then pulling them out of the pan. The second way to prepare dill for the winter is to cut off unyellowed branches with leaves from a ripe, but still fresh stem, wash them, let the water drain, and dry. After that, collect in small bunches and finely chop with a very sharp knife. Then, on a wooden board, on clean paper, lay out the cut in a thin layer and leave it in a dry, sunny place until it dries. Be sure to stir. Pour the finished seasoning into a tin and use as needed.

S alted dill

This type of harvesting dill for the winter, like s alting, is also simple. Fresh green sprigs, washed and dried, finely chopped, leave spread out on the table to wilt a little. Then, in a basin, thoroughly mix the dill with s alt, approximately in proportions: 1 kg of greens / 200 g of s alt. Wash half-liter jars well with warm water, rinse with soda, rinse. Dry well. Fill the jars tightly with s alted dill, close with plastic lids and store in the refrigerator or cellar.

The only thing that is not very convenient for such a preparation of dill is a lot of s alt. Seasoning should be added to food carefully so as not to overdo it and not spoil the taste of it. You can also suggest pickling greens in this way:first prepare the cut as described above. Distribute to banks. Now brine. For 1 kg of chopped dill, water is taken - 300 ml, vinegar 8% - 0.5 l, s alt - 30 g, vegetable oil (sunflower) - 50-60 g. Pour s alt into hot water, boil, add vinegar, let it boil. Cool the brine. Now the preparation of dill for the winter itself: pour greens in jars with ready-made brine, leave open for half an hour. After that, add oil, cover the jars with parchment paper, store them in the refrigerator or cellar. Just away from the damp.

Using the proposed methods, you can prepare not only dill, but a whole mixture of herbs - parsley, celery, horseradish. Thus, by the winter you will have ready-made sets of seasonings and spices, tasty, he althy, fragrant. Don't be lazy and no winter will scare you!