TOP 10 recipes on how to salt dill at home for the winter in jars, proportions
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 preparation of stocks of dill for the winter... Let's see what the benefits of this greenery are, and learn how to pickle dill in jars for the winter.
The composition and useful properties of dill
Dill is widely used in the cuisines of various countries of the world for a reason. 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:
- Improves digestion processes.
- Strengthens the walls of blood vessels.
- It helps to cleanse the body by removing toxins and other harmful substances from it.
- Eating dill in food normalizes human sleep.
- Helps in the prevention of cancer.
- It is used to get rid of diseases such as cystitis, atherosclerosis and kidney inflammation.
- The diuretic system of the body, when eating dill, will also return to normal and begin to function normally.
All these body reactions are caused by the presence of useful compounds and vitamins that make up dill:
- potassium;
- phosphorus;
- iron;
- vitamin C;
- riboflavin;
- carotene;
- petroselinic acid;
- essential oils.
Note! If you eat 100 grams of greens, you get: 0.5 grams of fat, 2.5 grams of protein and 6.3 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 the gastrointestinal tract should not consume dill;
- 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 chosen before conservation. Preparing greenery for the winter period includes the following steps:
- Greens must be thoroughly cleaned of debris and dirt. To do this, rinse the product with cold water or room temperature water.Using hot water or boiling water can destroy beneficial trace minerals.
- Spread the thoroughly washed dill on a towel and let it dry.
- Make sure that the greens are not exposed to direct sunlight during drying. This will not change the nutritional value of the product for the better.
Decide on the option for storing greens:
- Salting and freezing are considered the most effective methods for retaining 70 to 90% of all the nutrients contained in the product. Freezing is in the lead in these indicators - with its help, greens will remain as useful as possible.
- Dried dill is also a good way to preserve the product until winter. Dried herbs retain at least 50% of their health benefits.
- 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 it. 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 cans and put them in a cool dark place for storage.
Make sure all greens are under a layer of oil and free of air bubbles before closing the jars.
With vinegar
Harvesting dill with vinegar is an intermediate stage between pickling and pickling. By choosing this method, we get delicious greens and a pleasant pickle that 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 chopped into slices on its bottom. We wash and dry the greens, then finely chop them. We tamp the finished mass tightly into a jar.
The 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 to 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 exposed 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.
By adhering to these rules, you can enjoy healthy and tasty greens throughout the winter, supplying the body with the necessary vitamins. And a variety of recipes and methods for preparing greens for the winter will open up an endless field for you to experiment and, who knows, perhaps in the future you will be able to come up with your own recipe that will be passed on in your family from generation to generation.
