The best recipes for stalked celery preparations for the winter

Celery It has a spicy aroma and unique taste. All parts of this plant, including the stems, are used in cooking. They are added to dishes made from vegetables, mushrooms, fish and meat. Petiole celery is consumed not only fresh, but also as preparations. Their recipes are quite simple and do not require special skills. We will tell you about the best of them in this article.

How to prepare celery for the winter

Celery preparing for the winter different ways.

When fresh, it is stored in the refrigerator in the vegetable drawer.. To do this, the plant is washed, dried, and wrapped in cling film. Shelf life - 1 month.

Celery can be stored in the cellar for 2-3 months.. It is cleared of soil, the leaves are torn off, and the rhizomes are buried in 2-3 cm of damp sand. The optimal storage temperature is +1°C. In the cellar, the plant retains its appearance and taste for a long time.

For longer storage of celery frozen, pickled, canned and dried.

Freezing

Before freezing, stalked celery is washed with running water and dried.. Remove damaged parts, hard areas and hard threads. The plant is frozen whole or crushed - it depends on how the frozen product will be used.

When freezing in bunches, the stems are wrapped in cling film and put it in the freezer.

Place the chopped celery on a cutting board or tray, cover with cling film and put in the freezer for 2-3 hours.. After the pieces are frozen, they are laid out in portions in plastic containers or plastic bags and put into the freezer for storage.

Advice. To track the shelf life and ease of storage, label the container with the name of the product and the date of freezing.

Pickling

Pickled vegetables are consumed as an independent dish., it goes well with shish kebab and grilled meat. The preparation is added to salads and hot dishes.

To prepare pickled celery according to the classic recipe you will need these ingredients:

• petiole celery - 400 g;
• shallots - 1 pc.;
• apple cider vinegar - 150 ml;
• water - 150 ml;
• bay leaf - 2 pcs.;
• garlic – 3 cloves;
• coriander seeds - 1 tsp;
• cinnamon - 1 pc.;
• black pepper - 5-6 peas;
• olives - one handful;
• salt - to taste.

Cooking algorithm:

1. The shallots are washed, peeled and cut lengthwise.
2. Prepare the marinade: add vinegar, bay leaf, garlic, coriander seeds, cinnamon, peppercorns, salt and chopped onion to the water. Bring to a boil and boil for 5 minutes.
3. Celery stalks are washed and chopped into 5 cm pieces.
4. Vegetable pieces are added to the marinade, brought to a boil and cooked for 10 minutes under a closed lid.
5. Then the vegetable is removed from the marinade and placed in sterilized jars. Add olives.
6. The marinade is filtered, put on fire and brought to a boil. Boiling marinade is poured into jars. Roll up with iron lids.

Store in the pantry.

Canning

There are a large number of recipes for canning stem celery for the winter. We offer the simplest one.

Ingredients:

• petiole celery - 1.5 kg;
• garlic - 15 cloves;
• bay leaf - 5 pcs.;
• salt - 3 tbsp. l.;
• sugar - 3 tbsp. l.;
• water - 3 l;
• vinegar 70% - 1 tbsp. l.

How to cook:

1. Prepare the brine: add salt and sugar to boiling water and cook until the components are completely dissolved. Leave to cool, then add vinegar.
2. The vegetable is washed, dried, chopped into pieces 1-2 cm long.
3. Place 3 cloves of garlic, one bay leaf, and celery into sterilized jars. Fill with brine.
4. Cover the jars with lids and sterilize for 30-35 minutes.
5. Then the jars are rolled up with lids and turned over. Cover with a blanket and leave until completely cool.

Store in a cool, dark place.

Drying

Before drying, the plants are sorted out, damaged and wilted stems are removed.. Rinse thoroughly with running water and dry. Cut into cubes 1.5-2 cm long. The smaller the pieces, the faster they dry.

Drying methods:

• on open air;
• in the oven;
• in an electric dryer.

On open air

The crushed plant is placed on a tray and left in a well-ventilated place.. Avoid exposure to direct sunlight. To ensure uniform drying, the mass is stirred periodically. Drying time is about a month, depending on temperature and humidity.

In the oven

The crushed product is laid out on a tray and placed in the oven. To allow air to circulate freely, leave the oven door ajar during the drying process. The temperature is set to +40°C for 3 hours. Then the pieces are mixed and the temperature is raised to +60°C. This mode is left until the product dries completely. On average, the process lasts about 10-12 hours.

In an electric dryer

The chopped vegetables are laid out on trays and placed in a dryer.. Set the temperature to +55…+60°C. To ensure uniform drying, the trays are periodically swapped. Drying time depends on the size of the pieces and how full the trays are.

Recipes for preparing celery preparations for the winter

We offer the best recipes for preparing stalked celery for the winter.

Celery sauce

Celery sauce is a flavorful addition to vegetables, fish and meat. To prepare the sauce according to the classic recipe you will need:

• petiole celery - 100 g;
• cucumber - 1 pc.;
• garlic - 3 cloves;
• greens - 1 bunch;
• ground pepper - to taste;
• salt - to taste.

Preparation:

1. Vegetables and herbs are washed, dried, and finely chopped.
2. Mix the ingredients, beat with a blender until smooth, add pepper and salt.
3. Place in plastic containers and put in the freezer.

Petiole celery salad

A simple and quick recipe for the winter.

Main Ingredients:

• petiole celery - 1 kg;
• zucchini - 1 kg;
• tomatoes - 1 kg;
• carrots - 0.5 kg;
• vegetable oil - 100 ml;
• salt - 40 g;
• sugar - 40 g.

Step-by-step preparation:

1. Vegetables are washed and dried. Celery is cut into pieces, tomatoes into rings, carrots into bars, zucchini into cubes.
2. Place the chopped vegetables in a container and mix. Add vegetable oil, salt and sugar. Leave for 2 hours so that the vegetables release juice.
3. Then the resulting mass is brought to a boil and cooked for 30 minutes.
4. The finished salad is placed in sterilized jars and covered with lids.

Store in a dark, accessible place.

Canned celery stalks in tomato sauce

Celery stalks for the winter turn out delicious when prepared in tomato sauce.

Will be needed:

• petiole celery - 1 kg;
• tomatoes - 2 kg;
• vegetable oil - 2 tbsp. l.;
• salt - 0.5 tbsp. l.;
• sugar - 3 tbsp. l.;
• vinegar 70% - 1 tsp;
• hot pepper, pod - 1 pc.;
• ground pepper - to taste.

Step-by-step preparation:

1. The tomatoes are washed and dried.To obtain juice, pass it through a juicer or grind it in a meat grinder, then grind it through a sieve. The output is 1.8 liters of tomato juice. Place the pan with the juice on the stove and cook for 1 hour over low heat.
2. Then the hot pepper pod is crushed and added to tomato juice. Sugar, salt, vegetable oil and ground pepper are also added. Cook for 20 minutes.
3. The celery is washed, dried and cut into pieces, added to the pan and cooked for another 25 minutes.
4. Add vinegar and cook for 5 minutes. Then they are poured into sterilized jars and sealed with lids.
5. The resulting pieces are turned over, covered with a blanket and left to cool completely.

The finished product is stored in a cellar or pantry.

Soup dressing

Various soup dressings are prepared from celery, which are high in vitamins.

Basic components for one of them:

• tomatoes - 1 kg;
• carrots - 1 kg;
• bell pepper - 350 g;
• petiole celery - 1 bunch;
• dill and parsley - to taste;
• salt - to taste.

How to cook:

1. Vegetables and herbs are washed, dried, and chopped.
2. Place in one container, add salt and mix thoroughly.
3. The resulting mass is placed in clean glass jars and stored in the refrigerator.

Dry salting

This harvesting method allows you to preserve all the vitamins contained in the vegetable.

For cooking you will need:

• petiole celery - 1 bunch;
• dill - 1 bunch;
• parsley - 1 bunch;
• salt - to taste.

Preparation:

1. The greens are sorted out, damaged and limp stems are removed. Wash and dry.
2. Chop celery, dill, parsley, add salt and mix.
3. The finished product is placed in glass jars and stored in the refrigerator.

Interesting things on the site:

Features of planting and caring for petiole celery

How to grow and use petiole celery

How to properly peel celery and what to cook from it

How to pickle celery

Pickled celery is served as an independent dish, complemented with boiled rice or potatoes.

For marinating you will need the following ingredients::

• petiole celery - 2 pcs.;
• cloves - 5 pcs.;
• allspice peas - 5 pcs.;
• salt - 2 tbsp. l.;
• water - 0.5 l;
• citric acid - ½ tsp.

Step-by-step preparation:

1. The plant is washed, dried and crushed.
2. The crushed product is added to water, citric acid, salt and sugar are added. Bring to a boil, cook for 3 minutes.
3. Then the celery is removed from the marinade, placed in sterilized jars, and cloves and allspice are added there.
4. The marinade is brought to a boil and the contents of the jars are poured. Roll up the lids.
5. The jars are turned over, covered with a blanket and left to cool completely.

Store in a cool, dark place.

Pickled root and petioles

Not only celery stalks are pickled; savory snacks are also prepared from the root.

To prepare the pickled root, you will need:

• root - 600 g;
• water - 3 l;
• lemon juice - 5 tbsp. l.;
• sugar - 45 g;
• salt - 70 g;
• fennel seeds - 1 tsp.

How to cook:

1. The root is washed with running water, peeled and cut into cubes (side length 1 cm). Soak in 1 liter of water with the addition of 1 tbsp. l. lemon juice.
2. To 1 liter of hot water add 30 g of salt, 15 g of sugar, 2 tbsp. l. lemon juice. Bring to a boil.
3. Place the crushed root in boiling water and boil for 3 minutes. Then it is taken out and placed in a cold place.
4. Prepare the marinade: add 40 g of salt, 30 g of sugar, 2 tbsp to 1 liter of water. l. lemon juice, fennel seeds.Bring to a boil and cook for 4 minutes.
5. The root is taken out of the water and placed in a colander. After the water has drained from it, place it in a sterilized jar.
6. The contents of the jar are poured with boiling marinade, covered with a plastic lid and left to marinate.

After 4 days, the product is ready for use and stored in the refrigerator.

Marinated with cucumbers and carrots

A refreshing, savory appetizer that's quick and easy to prepare.

For cooking you will need:

• celery stalk - 1.3 kg;
• carrots - 0.9 kg;
• cucumber - 0.6 kg;
• dill - 30 g;
• parsley - 30 g;
• salt - 30 g;
• sugar - 20 g;
• vinegar - 70 ml;
• water - 420 ml;
• currant leaves - 7 pcs.;
• cloves - 10 g.

How to prepare:

1. Vegetables and herbs are washed, dried and finely chopped. Place in one container and mix.
2. Prepare the marinade: add salt, sugar, currant leaves, cloves and vinegar to hot water. Bring to a boil.
3. The vegetable mass is laid out in sterilized jars and filled with marinade.
4. Cover the jars with lids and sterilize for 20-25 minutes. The lids are screwed on.
5. Then the jars are turned over and covered with a blanket, left to cool completely.

Store in a cool, dark place.

Other marinades

A recipe for a tasty and aromatic preparation with the addition of vegetable oil, suitable for consumption in the winter.

Ingredients:

• petiole celery - 280 g;
• bell pepper - 70 g;
• apples - 90 g;
• water - 120 ml;
• sugar - 12 g;
• vinegar - 37 ml;
• salt - 7 g;
• peppercorns - to taste;
• vegetable oil - 40 ml.

Step-by-step preparation:

1. Vegetables are washed and dried. Celery is cut into pieces 10 cm long, peppers into slices, apples into strips. Place in sterilized jars.
2. Prepare the marinade: add sugar, salt, peppercorns, vegetable oil and vinegar to hot water. Bring to a boil and cook for 10 minutes.
3. Pour the hot marinade over the contents and roll up the lids.
4. The jars are turned over, covered with a blanket and allowed to cool.

Stored in cellars or pantries.

How to prepare leaf celery

The leaves of the plant are consumed fresh and added to salads. and hot dishes.

For the winter they are dried in the open air.. The leaves are hung in bunches or laid out on a tray in a well-ventilated area, avoiding direct sunlight. Drying time is about thirty days. The dried product is ground into powder and used as a seasoning. Store in glass containers or fabric bags.

For freezing, the leaves are crushed and placed in ice cube trays.. Thoroughly compact, fill with water and put in the freezer. Then the frozen cubes are taken out and placed in plastic containers. Store in the freezer.

A savory snack is also prepared from the leaf part.. To prepare, take celery leaves, garlic (2-3 cloves) and bay leaves (2-3 pcs.). Garlic and bay leaf are placed at the bottom of a sterilized glass jar, then the greens are placed, lightly compacted.

The jars with the contents are filled with marinade. It is prepared like this: add sugar (100 g), salt (80 g), vinegar (1 glass) to hot water (4 glasses), and boil. Then the jars are sterilized for 20 minutes and rolled up. Store in a cool, dark place.

Features of storage at home

The plant is stored fresh in the cellar, in a box of sand. Shelf life: 2-3 months. Another option is in the refrigerator, in the vegetable compartment, wrapped in cling film. This way the plant stays fresh for up to one month.

Frozen product Store in the freezer, shelf life is 10-12 months. The optimal storage temperature is −18°C. For storage use plastic bags or plastic containers.

Reference. Frozen products are not re-frozen. Once defrosted, it must be consumed the same day.

Dried product Store in glass jars or paper bags in a dry, dark place. Shelf life - 1 year.

Jars of salted and pickled celery Store in the refrigerator for two months.

Canned product stored in cellars, cellars, storerooms. The maximum shelf life is 2 years.

Conclusion

To preserve for the winter, celery is frozen, dried, pickled and canned. Preparing blanks does not require a lot of time and money. They store well and can diversify your diet in the winter. Frozen or dried herbs added to the dish will give it a special aroma and piquant taste.

Pickled and canned snacks are a great addition to vegetables, meat and fish.