How to pickle dill in jars for the winter: simple recipes from experienced housewives

Pickling dill and any other greens does not require a lot of time and money. This method allows you to preserve the beneficial properties and taste of the product. Greens preserved in a spicy marinade will enrich the taste of first and second courses. Read our article on how to pickle dill in jars for the winter and store the preparations correctly.

Preparation and processing

Dill can be prepared for a long time by freezing or canning. To ensure that greens retain their taste and vitamins, use the recommendations for their preparation.:

1. Use only fresh dill, without signs of wilting.
2. Wash the greens thoroughly under running water and sort. Get rid of rotten and yellowed branches.
3. Place on a waffle or paper towel and pat dry. Turn over from time to time.
4. Try to avoid direct sunlight, which destroys vitamin C and causes the greens to turn yellow and wither.
5. Remove thick stems before slicing. They can be frozen and then used to make broths.
6. Mix the dill with coarse salt and rub a little with a wooden spoon.
7. Place in a clean glass container, compacting tightly. Juice should come to the surface.

Preparation recipes

The most effective ways to save up to 80% of vitamins and minerals - pickling and freezing.

Preserves in dried dill about 50% useful substances.

Greens canned in marinade or brine are used as a seasoning to enhance the taste of first and second courses.However, with this harvesting method, unfortunately, it is not possible to preserve the mineral composition of dill.

Recipes for pickling herbs are based on the principle of the optimal ratio of salt and dill. Add one part salt to four parts greens.

Advice. Rock salt can be replaced with Himalayan salt.

Fresh dill with salt

Ingredients:

• dill – 500 g;
• salt – 50 g.

Wash the greens and sort them. Shake well and place on a paper towel to dry.

Remove thick stems and finely chop greens. Combine with salt and mix thoroughly. Leave for 2-3 hours.

Place in a clean container, compacting. Close with metal or nylon lids. The workpiece is stored in the refrigerator for 3-4 months.

Advice. When preparing dishes with the addition of pickled dill, adjust the amount of salt.

Salting in vegetable oil

Ingredients:

• fresh dill – 300 g;
• vegetable oil (olive, sunflower) – 600 ml;
• table vinegar 9% or apple vinegar – 3 tsp;
• salt – 3 tbsp. l.

Wash the branches, remove spoiled ones and leave to dry on a paper towel.

Mix herbs, salt, vinegar, oil, observing the proportions, grind using a blender. Place in small jars and pour a tablespoon of oil on top. Baby food containers are ideal for this purpose. Store the preparation in the refrigerator.

Other ways to prepare dill:

How to properly dry dill

How to freeze dill for the winter

Preparation in brine

Ingredients:

• dill greens – 1 kg;
• water – 300 ml;
• vinegar 9% – 400 ml;
• salt – 30 g;
• vegetable oil – 50 ml.

Wash the greens, sort and leave to dry. Prepare a brine using water and salt. After boiling, pour in vinegar and remove from heat.

Finely chop the dill and place in jars, fill with brine and add oil. Close with lids and turn over. Once cooled, store in the pantry or cellar.

Recipe with vinegar

Ingredients:

• fresh dill – 2 kg;
• water – 1.5 l;
• vinegar 9% – 150 ml;
• sugar – 150 g;
• salt – 1.5 tbsp. l.;
• garlic – 5 cloves;
• allspice to taste.

Wash and sort the greens, place on a paper towel and leave to dry. Then finely chop with a sharp knife. Place pepper, chopped garlic and dill into jars.

To prepare the marinade, bring water to a boil., add salt and sugar and cook, stirring constantly. Finally add vinegar and remove from heat. Pour the marinade over the greens and close the jars with lids. Store in a cellar or refrigerator.

Read also:

Dill for weight loss

How to make dill oil

Use of dill umbrellas: for treatment and beauty

With citric acid

Citric acid acts as a preservative and vinegar substitute.

Ingredients:

• dill – 300 g;
• butter – 150 g;
• citric acid –15 g;
• sugar – 0.5 teaspoon;
• garlic – 2 cloves;
• salt – 1 tsp;
• laurel – 1 leaf.

Wash the greens, dry them, remove thick stems and chop finely. Throw the laurel and chopped garlic into a glass container. Fill the jars with dill and compact.

Make a filling based on oil, vinegar, salt, sugar, citric acid and pepper. Boil the mixture over low heat and pour into jars. Cover with lids and refrigerate. Store in a cellar or refrigerator.

Storage of workpieces

So that the salted dill stored for the winter lasts longer and does not spoil:

1. Use only clean glass containers.
2. Don't forget to sterilize metal lids.
3. Store the salted product in the refrigerator without sterilization.
4. Greens in brine and marinade are better preserved in the cellar.The jars can be left in the pantry, but in this case the shelf life will be reduced.
5. Use a small container to use the greens as quickly as possible after opening. This will prevent mold from growing in the jar.

Conclusion

Pickling dill is a great way to provide yourself with homemade fresh herbs for the winter. Thanks to salt, dill retains its taste and most of its vitamins. During cooking, simply add 1-2 tablespoons of the preparation; there is no need to add additional salt.