Salted dill for the winter recipes. Dill for the winter - simple ways to preserve, dry and freeze. How to keep dill in oil

For a long time, dill has enjoyed a well-deserved popularity, and not only as a flavoring seasoning and a natural preservative (the substances contained in this plant prevent fermentation), but also as an effective remedy.

This makes many housewives think about the question of long-term storage of this fragrant greenery. Today we will tell you how to pickle dill without losing aroma and taste.

How to pickle dill, method number 1

Dill - 1 kg
Salt - 200 g

Before you pickle the dill, it is sorted out, damaged branches are removed and thoroughly washed in water. Then the greens are tied in bunches and hung out under a canopy (as an option - on a loggia) for drying.

After the moisture has evaporated, the raw material is cut (about 1 cm in length), mixed with salt until juice, tamp it tightly in, let it stand, if necessary add dill from neighboring cans, close it with a nylon lid (or roll it up) and store in a dark and cool place.

How to pickle dill, method number 2

In this embodiment, the principle of salting remains the same, however, water with salt dissolved in it is added to the jars (200 g per 1 liter).

How to pickle dill, method number 3

It is no secret that for many people the taste of salted dill does not cause violent delight, so it is quite acceptable to introduce certain ingredients into the product. How to salt dill, adding a spicy touch to it? Quite often, chilli peppers are used for this, both bitter and sweet. The pickles include:

Dill - 1 kg
Salt - 200 g
Bitter pepper - 1 pod
Bell peppers - 3 pods

Before salting the dill, it is sorted out, washed, dried and cut, after which pepper pods freed from seeds and finely chopped are added.

The whole mass is mixed well, tamped into jars, covered with thick paper, then with a nylon lid and sent to a cool place for storage.

How to pickle dill, method number 4

Dill - 1 kg
Salt - 600 g
Root vegetables (carrots, celery, parsnips) - 300 g each

Many housewives are interested in how to salt dill with roots. To prepare this seasoning, root vegetables are cleaned, washed, grated and mixed with chopped dill. Grind the whole mass well with salt, fill the jars with it, close the lids and put in the refrigerator.

Now you know how to salt dill. Let this spicy herb add its zesty flavor to your favorite dishes.

While summer pampers with an abundance of fresh greens, you should not be lazy and prepare dill for the winter, preserving a valuable product for a long time and ensuring its availability for cooking many dishes. There are many ideas for the safety of the supplement, each of which will find its own performers.

How to prepare dill for the winter?

Harvesting dill for the winter is a simple matter and anyone can handle it.

1. Fresh herbs can be frozen in whole branches or pre-chopped to the desired size.
2. If the freezer is full, you can dry the dill by cutting it into small pieces and spreading it on a baking sheet or parchment and placing it in a warm place away from sunlight.
3. For many, salting greens in jars that are stored in the refrigerator or cellar is most preferable.
4. The options for preparing dill for the winter are extremely attractive, in which greens are turned into savory sauces, supplementing it with garlic, all kinds of spices.

How to pickle dill for the winter in jars?

Prepared dill with salt for the winter in a jar retains its natural fresh taste and a maximum of valuable summer vitamins. Jars with blanks can be stored for a year on a refrigerator shelf, in a cellar or in a cold pantry. They, like the lids, must be sterilized and dried completely before use.

Ingredients:

• dill - 1 kg;
• non-iodized salt - 200 g.

Preparation

1. Dill is thoroughly washed beforehand, spread on a towel and allowed to dry with droplets of moisture.
2. Tough stems are cut off, tender greens are cut into small pieces.
3. Add salt to the green mass, mix and leave for some time to separate the juice, stirring from time to time.
4. Transfer the dill mass into a sterile container, cover it tightly with a lid.
5. Harvested dill for the winter is removed for storage in the cold.

Dill stalks - harvesting for the winter

You can harvest not only young and tender dill for the winter, but also plant stems that are overgrown or simply cut off before cutting the greenery of its tough parts. Twisting the stems in a meat grinder one or two times, it will be possible to turn them into an appetizing aromatic base, which will make a great flavoring addition to many dishes.

Ingredients:

• dill stalks - 1 bunch;
• vegetable oil - 1 tbsp. a spoon;
• garlic - 1 clove;
• salt and lemon juice to taste.

Preparation

1. Dill stalks are rinsed, dried and twisted in a meat grinder.
2. Chopped garlic, salt and lemon juice are added to the resulting paste, vegetable oil is poured.
3. The prepared dill stalks are transferred for the winter in a sterile container and stored in the cold.

Dill sauce for the winter

Dill pesto for the winter will be an exquisite and original preparation. For a more piquant taste of the sauce, it is preferable to add a little parsley or green basil to the composition. Before use, pine nuts should be lightly dried and fried in a dry frying pan or on a baking sheet in the oven.

Ingredients:

• dill - 0.5 cups;
• parsley - 0.5 cups;
• olive oil - to taste;
• garlic - 1 clove;
• pine nuts and grated parmesan - 1 tbsp each spoon.

Preparation

1. Dill and parsley are rinsed, dried and placed in a blender bowl.
2. Peeled garlic, pine nuts and grated parmesan are also sent there.
3. Beat the mixture to a paste, adding olive oil until the desired texture of the sauce is obtained.

Dill for the winter with garlic

The perfect to taste seasoning of dill for the winter with garlic will become not only an irreplaceable addition to dishes during their preparation. With such a sauce, baked, boiled or fried meat, and especially fish, will be more appetizing. The spicy mixture can be used as a dressing for soups or borscht.

Ingredients:

• dill - 2 bunches;
• lemon - 1 pc.;
• olive oil - 100 ml;
• garlic - 1.5 heads;
• salt to taste.

Preparation

1. Chop randomly pre-washed and dried dill.
2. Add chopped garlic, lemon zest and juice, salt to taste, pour in olive oil.
3. Purée the mass with a blender until the texture is as homogeneous as possible.
4. Dill and garlic are transferred for the winter in sterile jars and stored in the refrigerator.

Dill paste for the winter

Twisting the dill through a meat grinder for the winter along with parsley, green onions and young arrows of garlic, it will be possible to obtain a spicy aromatic pasta that will qualitatively transform the taste characteristics of many first and second courses. The resulting seasoning can be added to.

Ingredients:

• dill - 1 bunch;
• parsley - 1 bunch;
• green onions - 150 g;
• arrows of garlic - 150 g;
• vegetable oil - 100 ml;
• garlic - 1 head;
• salt - 25 g.

Preparation

1. The dill and parsley are rinsed thoroughly and together with the washed onions and garlic arrows passed through a meat grinder.
2. Garlic cloves are chopped in the same manner or using a press.
3. Add oil and salt to the resulting paste, mix thoroughly so that the crystals dissolve, and the greens let out the juice.
4. Transfer the mass to a sterile container and remove the dill with herbs for the winter for storage in the cold.

Dill adjika for the winter

Combining ground dill for the winter with other herbs, garlic and hot pepper, you will be able to get a fragrant and tasty one that can transform beyond recognition more than one dish and give it a piquant spice. From seasonings, you can take, in addition to coriander, a mixture of hops-suneli, or add ground pepper mixture.

Ingredients:

• dill - 250 g;
• parsley - 250;
• cilantro - 250 g;
• hot green pepper - 500 g;
• celery - 50 g;
• ground coriander - 1 tbsp. a spoon;
• garlic - 3 cloves;
• salt to taste.

Preparation

1. Hot peppers are washed and cleaned of seeds and stalks with gloves.
2. Together with dill, parsley, cilantro, garlic cloves and celery, grind the mass in a blender or pass through a meat grinder.
3. Add ground coriander, salt to the resulting paste, mix thoroughly.
4. Adjika is packaged in a steamed container, sealed, placed in a refrigerator.

How to prepare dill umbrellas for the winter?

Having prepared the right dill umbrellas for the winter, it will be possible at any time to use a green and aromatic additive for the preparation of all kinds of marinades, sauces and canning vegetables. In this way, it will be possible to prolong the fresh season of the plant for a long time, which in reality is quite short-lived.

1. Dill stems with umbrellas eliminate the possible presence of dry leaves or cut the roots.
2. Umbrellas, with or without stems, are folded several times, rewound with a thread, tightening for compactness, or if the volume of the freezer allows, placed in a freezer bag in its original form.
3. Put greens in a bag in the freezer for long-term storage.

How to dry dill for the winter?

You can store dill for the winter by drying chopped fresh herbs or using a plant tied in bunches for this.

1. Cut young and green dill are thoroughly washed beforehand and spread on a towel to dry.
2. Tough and thick stems are cut off, and delicate greens are cut with a sharp knife.
3. Spread the cut on a sheet of parchment paper and place to dry in a warm, protected from sunlight and ventilated place.
4. After evaporation of all moisture and turning the slices into a dry mass, it is poured into a bag or transferred to a jar for storage in a dry place.
5. Alternatively, you can tie greens without cutting off the stems into small bunches, which you can hang in a ventilated place to dry. The dried greens are removed from the tough stems and placed in a jar for storage.

How to freeze dill in the freezer for the winter?

1. The cut fresh herbs are thoroughly washed to remove possible dirt and dust.
2. Spread the twigs in one layer on a towel and leave to dry completely and evaporate all drops of moisture.
3. Cut the tough and thick stems, if any, and finely chop the greens with a sharp knife.
4. The resulting mass is poured into a container or bag for storage and placed in a freezer.
5. Dill, after cutting, can be mixed with parsley, green onions, other herbs, and then wrap the mixture in plastic wrap. After freezing, as needed, cut off the required portion from the resulting bundle and use it as directed.

Dill in oil for the winter

Many people will like the preparation of dill for the winter without salt in vegetable oil, which should be exclusively good quality... You can use olive, sunflower or any other oil of your choice. Such greens perfectly retain their aroma, fresh taste and will be an excellent addition to salads and other dishes.

Ingredients:

• dill - 1 kg;
• vegetable oil - 1 liter.

Preparation

1. The dill is washed and dried well on a towel so that all the water evaporates.
2. Cut the greens into small pieces.
3. Add vegetable oil, stirring, until a slurry is obtained.
4. Transfer the resulting mass into a sterile container.
5. Ready for the winter, it is poured with the remaining oil, sealed and put away in the cold for storage.

Dill with lemon for the winter

An exceptional tasting dill snack for the winter is obtained with the addition of zest and lemon juice. This sauce especially harmoniously complements fried or baked fish, goes well with meat dishes, transforms any salad dressing. If desired, the composition of the preparation can be supplemented with ground pepper or other spices.

On one of my husband's birthdays, and he was born in January, I was struck by the price of a bunch of dill. It is a pity to give such money in the winter, for what in the summer in the country - a cart and a small cart. I propose to figure out together how to prepare greens in the summer in order to save money in the winter.

Timing and 3 ways to store fresh dill

I have long solved the riddle of how to prepare dill for the winter, keeping it fresh for a long time. On average, well-prepared greens can be stored for 3-4 weeks at a temperature of + 1… + 6 ° C, as in a refrigerator.

Picture	Dill storage
	Method 1. Plastic bags Rinse and clean fresh dill from petioles and old leaves. Leave the grass on the paper for about half an hour before laying it to get rid of excess moisture and condensation. Place the greens in small bundles in bags and close tightly. Containers with tight-fitting lids can be used as containers.
	Method 2. Paper towels Wrap the dill and roots in 2 layers of paper towels, 5-7 twigs each. For safety, wrap the bundles with cling film or pack in a plastic bag.
	Method 3. Natural environment You can keep the dill fresh by placing its stalks in a jar of water. Place a thin bag over the foliage. At the point of contact between the container and the bag, secure the structure with an elastic band.

Winter blanks

As we found out, greens are stored for no more than a month. However, no one canceled New Year's salads. To decorate them, you need to be able to make preparations for the winter from greenery.

I must say right away that there are several options - salting, drying, freezing and pickling. Before you get acquainted with each of them, I will voice general recommendations:

1. Wash and clean the greens from roots and sluggish leaves.
2. Slice the product.
3. Leave the blanks on the paper to get rid of excess moisture.
4. Prepare in advance the storage location and all the necessary appliances that are required for harvesting dill for the winter.

How to dry dill - 3 ways

If you ask me how to dry dill at home, my answer is simple. Since greens easily lose moisture, they simply do not have time to wither.

There are three main methods of drying known among the people:

Picture	Drying instructions
	Method 1. In bundles Remove the roots and collect small bunches of grass. Tie them at the base with a tight thread. Hang down with foliage until completely dry at room temperature. Keep foliage away from sunlight, insects, wind and odors while drying.
	Method 2. On paper Lay out the prepared herb on paper. Leave to dry completely at room temperature. Do not forget to stir the workpiece every day - this way, the product will dry evenly.
	Method 3.Using technology Place the prepared greens on a pallet in a thin layer and send them to the oven or electric dryer. Each dill dryer will choose the time and temperature itself, but keep the herbs in the oven at a low temperature for 5-6 hours. Let the workpiece cool down.

How to freeze dill - 3 ways

How to freeze dill for the winter, I learned from my grandmother. This process is no more difficult than drying.

The advantage of freezing is that the finished product can be used in the same way as fresh:

Picture	Freezing instructions
	Method 1. In bundles Divide the prepared product into small piles. Wrap them in plastic wrap. Foil can be used as a wrapper. Arrange in the freezer in the vegetable drawer.
	Method 2. Cut Pack the finely chopped product in airtight bags. Place all herbs in the freezer.
	Method 3. In ice cube trays Place finely chopped grass in equal parts in ice cube trays. Pour the herbs with water or melted butter in a 2: 1 ratio (spice-liquid). Freeze for 24 hours. Put the product prepared for the winter in bags and store at a low temperature.

How to pickle dill - grandma's recipe

I really love to cook, so I've tried hundreds of different recipes, including for making a marinade. However, my grandmother's pickled dill remained the most delicious.

Secrets delicious recipe I will share with you. You will need:

Picture	Ingredient
	Dill: 300-500 gr.
	Lemon acid: 20-25 gr.
	Garlic: 2-3 slices
	Bay leaf: 2-3 pcs.
	Sugar: ½ teaspoon
	Salt: tea spoon
	Refined sunflower oil: 250 ml.

Cooking instructions:

1. Remove excess moisture from the prepared herbs with paper or a towel.
2. Peel the garlic and cut each wedge into 4 pieces.
3. In a deep frying pan, combine citric acid, butter, sugar, salt, garlic, bay leaf.
4. Boil the mixture for 7-8 minutes, then cool it.
5. Put the dill in pre-disinfected jars and fill it with hot marinade.
6. Sterilize the jars for 5–7 minutes in a deep bowl with boiling water.
7. Get out and roll up the cans.
8. Cool the workpieces.

How to pickle dill - an old recipe

As soon as salt appeared in Russia, people learned to use it in all their dishes. Also, from the shadow of centuries, a recipe has come down to us how to pickle dill for the winter.

Ingredients:

1. Dill: 300-500 gr.
2. Salt: glass.

Cooking instructions:

1. Lay dill and salt in layers in disinfected jars, alternating them.

The herb should be separated by 1–2 tablespoons of salt.

1. Compress the contents until the herbs give juice.
2. Screw the lids on the jars and store in a cool place.

Summary

For those who are especially curious, I present a video in this article - about beneficial features greenery.

We are preparing a wonderful and very necessary preparation - dill with salt for the winter.

Dill has always occupied one of the most honorable places in cooking. This herb of youth, as it is quite rightly called by the people, provides our body with a fresh and blooming appearance, has a beneficial effect on the digestive system, increases appetite, and saves from exhausting insomnia.

That is why every housewife at the height of the summer season strives to stock up on this spicy aromatic seasoning. Dill is frozen and dried and salted. I prefer to salt these herbs. It is simple, it does not take much time, it is not troublesome. Salted dill keeps well in the refrigerator and is used as needed.

What greens can be prepared for the winter

Fragrant blanks are very helpful in the cold winter season and give us memories of summer warmth. Here are some more options for winter preparations:

• ... This is not exactly a summer preparation, but it is also very useful;
• dill with salt for the winter. In addition to dill, you can pickle parsley, cilantro, green onions, garlic, basil, wild garlic, sage, rosemary;

Ingredients for dill and salt for the winter

Dill and salt recipe for the winter

Dill must be carefully sorted out, discarding dry, poor-quality branches, and rinsed well in water several times.

1. 

   Periodically turn the dill over to get rid of the water as much as possible.

2. 

   We cut off twigs from dry dill, removing thickened stems. Chop pretty finely.

   If your family members and you like greens, the stems can be left on and chopped coarsely.

3. 

   Pour the required amount of table salt into the chopped dill.

   Mix well so that the salt is evenly distributed throughout the greens.

4. 

   We leave in this state for several hours. During this time, the dill will slightly decrease in size and slightly change color.

   After a few hours, the dill is ready for storage. We put it in pre-sterilized dry jars, close it with a nylon or metal lid and send it for storage in a refrigerator or other cool place.

5. 

   Dill with salt for the winter is ready!

   Now, in the cold season, you can always enjoy the fresh aroma of greens and add it to any second or first course. Most importantly, do not forget that the dill is already salty, so the amount of salt must be strictly controlled.

Bon Appetit!

In the preparation of any dish, not only the taste and its benefits play an important role, but also the aroma, which attracts attention and whets the appetite. Various herbs are used to give the dish a pleasant aroma and piquant taste, including dill. It is used in the preparation of many dishes, which is a serious reason for storing dill stocks for the winter. Let's see what the benefits of this greenery are, and learn how to pickle dill in jars for the winter.

Widespread use of dill in kitchens different countries the world does not just happen. These greens not only stimulate the human taste buds, but also contain a number of useful vitamins and chemical compounds, the use of which has a positive effect on the body. Eating dill:

1. Improves digestion processes.
2. Strengthens the walls of blood vessels.
3. It helps to cleanse the body by removing toxins and other harmful substances from it.
4. Eating dill in food normalizes human sleep.
5. Helps in the prevention of cancer.
6. It is used to treat diseases such as cystitis, atherosclerosis and kidney inflammation.
7. The diuretic system of the body, when eating dill, will also return to normal and begin to function normally.

All these reactions of the body are caused by the presence of useful compounds and vitamins that make up dill:

• potassium;
• phosphorus;
• iron;
• vitamin C;
• riboflavin;
• carotene;
• essential oils.

Note! If you eat 100 grams of greens, you get: 10 grams of fat, 30 grams of protein and 60 grams of carbohydrates.

Do not use dill:

• if you have low blood pressure;
• pregnant women are not recommended to eat a large amount of this product, and it is advisable to completely exclude dill oil from the diet;
• citizens suffering from atony of smooth muscles of organs gastrointestinal tractshould not consume dill in food;
• overuse of dill in large quantities can lead to temporary visual impairment.

How to properly prepare dill

To get a healthy and nutritious product in winter, fresh dill must be properly prepared and the optimal storage method selected before conservation. Preparing greenery for the winter period includes the following steps:

1. Greens must be thoroughly cleaned of debris and dirt. To do this, rinse the product cold water or water at room temperature. Using hot water or boiling water can destroy beneficial trace minerals.
2. Spread the thoroughly washed dill on a towel and let it dry.
3. Make sure that the greens are not exposed to direct sunlight during drying. This will change nutritional value product is not for the better.

Decide on the option for storing greens:

1. Salting and freezing are considered the most effective ways to save 70 to 90% of all nutrientscontained in the product. Freezing is leading in terms of these indicators - with its help, greens will remain as useful as possible.
2. Dried dill is also a good way to preserve the product until winter. Dried herbs retain at least 50% of their health benefits.
3. Pickled greens are mainly used as a flavor enhancer, since this method does not allow you to preserve a large amount of vitamins and minerals.

We calculate the optimal proportions of ingredients.

There are many ways to salt dill at home. Each housewife can choose the recipe that she likes and delight the household with delicious dishes. However, any recipe is based on the optimal proportion of dill and salt, which is used in almost every method of salting greens at home. The proportion will smooth out as follows: for 4 parts of herbs, add one part of salt. Accordingly, one kilogram of greens should be flavored with a glass of salt.

Many housewives, at the mention of such a large amount of salt, begin to doubt the benefits of the final product and worry that salted dill can harm the body. We hasten to reassure you - this is not so, and greens prepared in this way will harm the body only in those cases when you abuse them. In small quantities, such a product is no more dangerous than any other.

Methods for salting dill for the winter in jars

Housewives who have decided to salt greens for the winter for the first time, I would like to recommend the following basic recipes, having mastered which, you can move on to more exotic options:

• the classic version of salting;
• salting herbs with vinegar;
• in vegetable oil;
• using citric acid.

Each of the recipes is quite simple to learn, and has a whole range of tastes and smells, for which dill is loved all over the world.

Classic recipe

Salting greens according to this recipe is easy to learn, and experienced housewives advise starting with this method. In the future, having mastered this recipe, you can move on to other options. For the classic recipe, you will need the following ingredients:

• salt - 250 grams;
• greens - 1 kilogram.

Cooking algorithm:

• the greens are thoroughly washed, after which they are allowed to dry;
• the finished product is finely chopped and mixed with salt;
• the resulting mass must be removed to the side for several hours to let it brew. During this time, it can decrease in volume and darken. Don't worry - this is normal;
• while the mass is infused, prepare sterile jars into which you will distribute the salted dill.

You can store jars in the refrigerator. The method is convenient in that the hostess does not need to bother with preparing the brine, which takes extra time.

Important! If you want to increase the volume of dill, do not forget that the optimal proportion of herbs and salt should be 1 to 4.

Dill in vegetable oil

Another simple recipe that allows you to increase the safety of the product. The fact is that vegetable oil envelops the crushed dill, hiding it from contact with oxygen. This prevents the development of various harmful microorganisms that could get into the jar during preparation.

The recipe is as simple as the classic one. To prepare it, you need to follow these steps:

• my greens;
• grind;
• we distribute in glass, sterile jars, not forgetting to lightly salt;
• fill in vegetable oil until the liquid covers all the dill;
• roll up the jars and put them in a cool dark place for storage.

Before closing the jars, make sure all the greens are under a layer of oil and free of air bubbles.

With vinegar

Harvesting dill with vinegar is an intermediate stage between pickling and pickling. By choosing this method, we get delicious herbs and a pleasant pickle, which can be used in the preparation of first courses and as a marinade for meat. If you wish to use this recipe, prepare the following ingredients:

• greens - 3 kilograms;
• water - 2 liters;
• table vinegar - 200 milliliters;
• sugar - 200 grams;
• salt - 2 tablespoons;
• bay leaf - 1 leaf;
• garlic - 7 cloves;
• allspice.

The cooking algorithm is as follows:

• take a sterile glass jar and put a few peas of allspice and a bay leaf on its bottom;
• chop a clove of garlic and put it in a jar;
• my greens, finely chop it and load it into the prepared container, carefully tamping it.

Cooking the brine. This requires:

• boil the liquid;
• add salt and sugar to it, waiting for them to completely dissolve;
• as soon as the ingredients are dissolved in the water, remove it from the stove and add the vinegar.

Pour the resulting brine into cans and roll them up with a lid. We send the finished product for storage in a cold place. A cellar or refrigerator is perfect for these purposes.

With citric acid

Citric acid is an excellent preservative that allows you to preserve the original product for a long period of time. It is an excellent alternative to vinegar, and in order to prepare a dish according to this recipe, you will need to prepare:

• dill - 500 grams;
• vegetable oil - 250 grams;
• citric acid - 25 grams;
• sugar - half a teaspoon;
• garlic - 3 cloves;
• salt - one teaspoon;
• bay leaf - 2 pieces.

We take a sterile jar and put bay leaf and garlic sliced \u200b\u200binto slices on its bottom. We wash and dry the greens, after which we finely chop it. We tamp the finished mass tightly into a jar.

Marinade is prepared separately. To do this, we take a saucepan or stewpan and pour oil. Add sugar, salt, pepper and citric acid.

The resulting mixture must be boiled and kept on fire for 5 minutes, after which, letting it cool slightly, distribute among the jars. The blanks are closed with lids and sent for storage in a cellar or refrigerator. Do not forget that the workpieces already have a rather salty taste, and when preparing dishes using them, add less salt.

How to properly store preparations with herbs

When storing greens in any form, the hostess must remember the following rules:

• do not leave the product in a warm place subject to sunlight... The fact is that the sun's rays destroy vitamin C, which is in our preparations, thereby reducing their beneficial properties. Just a couple of hours is enough for this;
• do not forget to sterilize not only the jars, but also the lids. This will reduce the number of harmful bacteria that can enter the workpiece;
• try to use only fresh herbs;
• the product must be dry, so after washing it, let the greens dry.