The best recipes for making chard for the winter, drying, freezing and pickling

Chard is leaf beetwhich is very beneficial for the body. Daily consumption of greens will not only enrich the body with useful substances, but also diversify the daily diet. Greens are used both fresh and preparations are made for the winter. To prepare chard, there are various recipes for the winter.

Housewives love to use this vegetable for cooking different dishes, because beetroot replaces cabbage and spinach. Preparing quickly and easily.

Useful properties of the plant

In a plant, both the stems themselves and the leaves are useful. Useful substances that are rich in leaf beets:

1. Calcium and Magnesium improve the health of bones and teeth.
2. Iron as prevention of anemia.
3. Fiber improves food digestion and normalizes blood sugar.
4. Antioxidants have beneficial effects on hair and skin.
5. Vitamin B improves brain activity.

In ancient times, leaf beets were used to purify blood. It helps to form blood cells, improve blood clotting.

Preparation of the main ingredient

The leaves must be cut from the bottom. For the further growth of the plant, it is necessary to leave 2-3 upper leaves.

It is enough to rinse the leaves in water and dry on a towel. Greens are ready for salads and preparations.

Chard recipes for the winter

Greens can be prepared according to different recipes. Let's consider the most common and proven ones.

Marinated

Ingredient List:

• main product;
• garlic;
• Bay leaf.

To prepare the solution:

• water - 1l;
• salt - 2 tablespoons;
• sugar - 1 tbsp. l .;
• vinegar essence - 1 tsp

Cooking method:

1. Rinse the leaves under water and dry them on a towel.
2. You can marinate whole, later they will be useful for making stuffed cabbage. And also cut into small pieces.
3. Place cut or whole leaves, rolled up in a tube, into a container.
4. Pour brine to the top and seal tightly.

Take a look also

Recipes for cooking kohlrabi cabbage for the winter with and without sterilization

Sour

Ingredients:

• chard;
• water - 1 l;
• salt - 1 tablespoon

This blank is very easy to prepare. Place the crushed main product in previously sterilized containers. Cover with hot brine. A prerequisite is sterilization. Duration - 25 minutes. After that, the cans are hermetically sealed.

Dried

Soak the chard in cold water. If the vegetables are grown in their own garden, then just rinse is enough. Allow to dry completely. Finely chop the leaves.Spread out on a baking sheet and send to the dryer. The temperature required for proper drying of the vegetable is 50 degrees. Duration - 3-5 hours.

Then store in glass containers.

Frozen

Rinse the leaves thoroughly and chop finely. Place in plastic containers or bags. It is important to freeze the workpiece in portions. Sign and store in the far corner of the refrigerator.

Borscht preparations

To freeze the borscht preparation, add grated beets, garlic, onions and carrots to the chard. Divide the vegetable mixture into bags and freeze. To prepare borsch, the briquette does not need to be defrosted first. It is enough to add it after cooking the meat.

Swiss chard salad for winter

To prepare the salad, you will need the Swiss chard itself or additional vegetables. Mix chopped Swiss chard with carrots, onions. Add garlic and bell pepper. Season to taste with salt, sugar and vinegar.

Let it brew a little. After that, spread out in containers, pour over the allocated juice. Sterilize for 20 minutes and roll up.

Greenery storage rules

Chard greens should be used immediately after cutting. You can store in the refrigerator no more than 2 days. To preserve the foliage, it is placed in wet sand.

The foliage is stored for the longest time after freezing and canning.