Harvesting dill for the winter at home. Dill for the winter: recipes for preparations and the secrets of cooking without drying and freezing
Dill has a strong spicy smell. Useful substances are contained in the whole plant. Dill leaves are rich in vitamins and contain mineral salts, especially calcium, potassium, phosphorus, iron, magnesium.
This plant is very popular on our table. It is used in salads, as a seasoning for soups, main courses, meat, fish, as well as in sauces.
It is both tasty and healthy.
Umbrellas with unripe dill seeds are used for pickling and pickling vegetables. Dill is suitable for saturating the aroma and vitamins of cheese, maet, vinegar.
Whatever, dill was present on our table all year round it can be salted, the recipe is very simple, so let's get started.
How to pickle dill
Ingredients:
Dill - 1 bunch
Salt - 1 tbsp
Cooking
For pickling dill for the winter, I take a large bunch of greens, such that you can wrap your thumb and forefinger around. This amount is enough for a 250 ml jar.
If you take such bunches of 5 pieces, then salt will need 5 tbsp, that is, for one such bunch 1 tbsp of salt.
Rinse the dill well running water and cut off the lower stems so that you only have the leaves.
Then, put the dill on the table, let all the excess water drain. Put dill on cutting board and finely chop it.
We shift the chopped dill into a bowl, salt it. I put 1 tbsp with a slide. Thoroughly grind the salt with dill, using a tablespoon.
Let's leave salted dill for half an hour so that he starts up the juice. Its number will be significantly reduced.
We sterilize the jar with boiling water and put the dill in it, crushing it with a spoon. Salt it a little on top and tighten the lid.
We send a jar of salted dill stored in the refrigerator. We add it to the first and second courses.
I also want to pour with you an express recipe for freezing dill and parsley.
Wash the greens, shake off excess water and place them in an airtight bag without cutting them. If you want, you can cut off the stems, but I don’t do this, they also have a lot of vitamins. When the greens are frozen, simply chop them through the bag with your hands.
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How to pickle dill for the winter in jars? Surely, this question is of interest to many housewives, especially those who have household plot and, accordingly, a generous harvest of dill. Salting dill, as well as drying or freezing, is a great way to preserve it for the winter. Of course, this method of harvesting it has, like the above, its pros and cons.
Among the advantages, it can be noted that it does not need to be defrosted, but you can immediately take the right amount. The second plus is that more vitamins and minerals are stored in salted dill. useful substances than dried and frozen. Thirdly, it can be noted that after even a few months, it smells like fresh dill. There is only one minus of salted dill - it is quite salty, so it should be added to dishes with care so as not to oversalt them.
That is why everyone who is interested, how to pickle dill for the winter, first of all, it is not the technology itself that is of interest, but the amount of salt that should be added. The proportion of salt and fresh dill is 1:4. That is, for one kilogram of dill you need to take a glass of salt.
Salt, apparently, is quite a lot and therefore many are worried about whether salted dill is harmful to health. The answer is simple - no, it will not bring harm, except perhaps if you eat it with spoons, but it is unlikely that anyone will dare to do this. And now let's look at how to pickle dill for the winter step by step.
Ingredients:
- Salt - half a cup
- Dill - 500 gr.,
How to pickle dill for the winter in jars - a recipe
Before pickling dill for the winter in jars, it should be sorted out. We leave only good dill for salting. Rinse dill sprigs under water. Lay them out on a towel and let dry.
Cut them finely.
Put in a bowl. Pour in the salt.
For salting dill for the winter, as during canning, only kitchen rock salt is used. In the case of using iodized salt, dill will acquire a specific smell and quickly turn black. Mix the dill with salt with a tablespoon.
Take a pusher or whisk from a mortar and crush the dill with it.
Jars in which you will store salted dill for the winter, pour over boiling water or steam over steam. Cans can be used with screw caps, flip-tops like mine, or standard half liter jars. The latter are closed with steaming plastic lids. Fill them with dill up to the very neck, tamping it tightly with a spoon.
Store jars in the refrigerator for further storage. That's all, our salted dill is ready. The photo shows that there are still salt crystals in it, this is acceptable, on the second day they completely dissolve. As you can see pickling dill for the winter very simple. Such salted dill can be added to soups, borscht, saltwort, to meat, vegetable and fish dishes.
At the end of summer, when most of the crop has already been harvested and stored, spicy dill remains on the beds. With a little effort, this fragrant greenery can be stored for the winter, so that on cold days you do not feel a lack of vitamins and do not buy a bunch of greenhouse dill in the supermarket, because herbs grown on your own plot are both more fragrant and healthier.
The only difficulty in storing greens is the rapid loss of moisture. Without the use of small tricks, the delicate foliage of dill can only be used for a couple of days, after which it withers, loses its aroma and taste. How to prepare dill for the winter and preserve the aroma of this spice, indispensable in the kitchen.
How to store fresh dill for the winter?
The main reason for the loss of juiciness is heat and exposure to light. If you place the greens in a dark, cool place, the metabolic processes in the foliage are inhibited, and dill can be stored much longer.
Therefore, washed, peeled from yellowed leaves and hard petioles, dill in the refrigerator can be stored not for two or three days, but for up to three weeks. To do this, the greens are placed in bags or containers, tightly closed and left at a temperature of 2–6 ° C. If necessary, such dill prepared for the winter is used to prepare both hot dishes and vegetable salads, decorate game, fish, baked meat.
So that excess moisture does not form in the bag or container, and the condensate does not cause the dill to rot, before laying in containers, the greens are laid out on a napkin or paper towel until the water drops are completely dry. Such dill can be stored both in the form of whole twigs, and in already chopped form, however, in the latter case, the terms are reduced.
In addition to this method, there are others. You can keep dill fresh for the winter by placing the petioles of greenery in a container of water, and covering the foliage with a plastic bag. In order to create constant humidity inside, the bag on the jar or glass is fixed with a thread or elastic band.
Bunches of fresh dill can be stored in the refrigerator in wrapping paper or in several layers of paper towels. Clean leaves, along with petioles, are dried and completely wrapped in a towel. In this form, in the vegetable compartment, the greens will not wither for 7–10 days; you can extend the shelf life by additionally placing the bundle in a bag or film.
Experienced housewives assure that dill preparations for the winter are better stored if the greens are not washed before being sent to the refrigerator. Indeed, this is how a natural protective layer is preserved on the foliage, but you can use the advice only if the dill is only cooled, its structure and appearance does not change during storage. You can wash the required amount of the product immediately before use, but the initially spoiled and yellowed parts of the plant must be removed before storage. 
If the dill is to be dried, frozen or subjected to other processing, the greens must be washed and dried.
A few pieces of onion put together with herbs in a container or bag will help to use fresh dill longer. But no matter how fresh and juicy the dill is, it will not work to extend its life for the whole winter. Maximum greens remain fresh only until mid-December. How to save dill for the winter in other ways?
How to dry dill for the winter?
Since the feathery delicate greens of dill quickly lose moisture, it will not be difficult to dry this crop for future use. Moreover, you can dry the grass in several ways, and dill harvested for the winter without loss of taste and aroma is stored in a tightly closed container for up to a year and can be used as an additive to hot dishes.
It is dried dill that has the most intense aroma and taste.
And you can dry the grass without resorting to any devices and heating. How to prepare dill for the winter, preserving the aroma of a spicy plant? Portioned bunches of pure greens are hung out protected from direct sun rays place. Shredded greens are laid out on clean paper and left in a room or in the fresh air.
In both cases, it is important to protect the dill from insects, sun and wind. Before drying dill, it is washed and sorted out. The greens left on the table are necessarily stirred. Depending on the initial moisture content of the foliage, weather conditions and the layer of greenery, after 2–3 days, the dill dries completely and is ready for storage.
The cold actively dehydrates the foliage. At the same time, it does not lose any color, taste or smell. How to dry dill in the freezer? If the chopped dill is laid out in a thin layer on a pallet and sent to the freezer for 2-3 days, in winter the hostess will have at her disposal a vitamin aromatic seasoning for any home delights.
Many housewives prefer to dry dill in the oven. This is the most fast way, but under the influence of elevated temperature, tender foliage loses most of its essential oils, turns brown or turns yellow, which indicates the destruction of tissues and the loss of useful properties. 
When drying dill, it is more correct to use special dryers, where the process takes place at low temperatures and constant air movement.
How to freeze dill in the refrigerator for the winter?
One of the most common ways to keep greens fresh is by exposure to low temperatures. You can freeze dill both in cut form and in the form of whole bunches. How to freeze dill in the refrigerator for the winter? The washed and sorted greens are dried, laid out in containers or bags and placed in the freezer.
Do not use large containers, since vegetables and herbs are not re-frozen and should be used as soon as possible.
Frozen dill leaves retain their properties, including taste and smell, for up to 6–8 months. And using this method, you can provide a vitamin supplement to the dishes until the next summer season.
Small bundles can be wrapped in cling film. Well keeps dill and plain foil.
Freezing chopped dill in ice molds is gaining popularity. How to save dill for the winter in such a convenient form for use?
- If the leaves are pre-finely chopped with a knife, then fasten green mass in a small volume of molds, plain water, melted butter or vegetable oil will help. In this case, 2 parts of grass and one part of filler are used. After hardening, such cubes are transferred to a bag and stored at sub-zero temperatures for up to 4-6 months.
- If the greens are crushed to a puree state in a combine or blender, it is not necessary to add water or oil due to the juice that appears. Green cubes are homogeneous, have a bright taste and rich aroma of fresh dill.
It is not necessary to make cubes from only one dill. To flavor broths, stews, sauces and other dishes, you can choose compositions from your favorite herbs and spices.
For example, for mushroom soup spice-flavor mixture, in addition to dill, may include parsley, basil and a little thyme. It is good to add a cube to borscht in winter not only with the greens of dill prepared for the winter, but also with parsley, chopped and garlic.
How to save dill for the winter in a salty form?
In order to preserve the taste, color and smell as much as possible, collected from the garden beds, the greens are salted. The old way still helps today. Salted dill is a great dressing for all hot dishes.
- Before you save dill for the winter with table salt, fresh young dill is selected without hard petioles and shoots.
- The raw materials are washed, dried and placed in glass jars layer by layer with salt.
- The contents of the containers are compacted, and when the released juice covers the greens, they are closed with lids.
- Pickles are kept cold and used as needed to add flavor and aroma to soups and side dishes.
If desired, greens with salt are crushed and mixed in a blender before laying in jars, after which the mass is laid out in clean jars.
Dill is an indispensable spice when housewives pickle cucumbers, tomatoes and mushrooms. But the greens that are on the sidelines are worthy of becoming an independent dish. To pickle dill, only juicy greens are selected without umbrellas and coarse stems. Vegetable raw materials are washed, placed in small jars and poured with hot marinade. After sterilization, the jars are closed and sent to a cool place for storage. You can serve an appetizer with fried meat and game, mushrooms and other marinades. Such a preparation of dill for the winter will add spice to vinaigrette, pickle, bean and potato dishes.
Harvesting dill for the winter - video
Dill for me, the most delicious seasoning, which is ideal for all dishes, salad or does not matter, thanks to its taste and bright green color, it not only gives the dish a unique taste, but also nicely decorates any dish.
Fresh dill is popularly called the grass of youth, many argue that it is he who prolongs the youth of our body. I can’t say anything about youth, but as far as digestion is concerned, it is simply irreplaceable, even small babies are given dill water so that there is no bloating and the baby does not have a tummy ache. In general, dill is an indispensable product on every table.
This year is an extremely rainy summer, and dill, like all grass, grows incredibly fast and this summer there are a lot of it. To keep dill in the winter in the same fresh state as it is now, there are two ways.
First. Freeze dill.
Second. Salt it in a jar. Since I do not have a very large freezer, and it is almost always full of various meats, the first method does not suit me at all. So I decided this year pickle dill in a jar, and how to do it right, I'll tell you now.
Ingredients:
- Fresh dill.
- Clean jar with lid.
First you need to remove the root from the dill and rinse it thoroughly. Just under the stream pure water won't go. In any case, particles of sand or earth will remain on the leaves. Therefore, pour clean water into a large deep cup and dill lie there for a couple of minutes. All particles must fall to the bottom. 
Next, it is worth drying the dill on a clean towel for about 10 minutes, so that all excess moisture from it is glass. 
We remove hard trunks from dried dill, leaving only delicate thin leaves. 
Finely chop them and send them to the jar. 
Approximately two tablespoons of dill and one teaspoon of salt. 
As the first layer was poured, we press the dill a little with a spoon so that it is denser and thus the dill is mixed in a jar along with salt. 
Cover tightly with a lid and send to be stored until winter in the refrigerator.
And now, on cold, winter evenings, you can give any dish a piece of summer.
The traditional way of harvesting greens without liquids and heat treatment slightly transforms the vitamin value of the product. Under the influence of salt, water-soluble vitamins are partially destroyed.(C, H and group B).
Wherein beneficial features dill during salting remain the same:
- normalization of appetite;
- stimulation of the secretion of the salivary glands;
- acceleration of gastrointestinal motility;
- carminative properties;
- digestif;
- aphrodisiac.
Do not forget about the harm of salted dill:
- Salted dill should not be added to the diet for hypertension. Unlike fresh, it does not lower the level of blood pressure, but increases it. For this reason, hypotensive patients can season their food with it.
- Nursing mothers who are recommended fresh dill to normalize lactation should not replace it with a salted billet. Such a substitution of lactation will hardly change, and it will provoke edema for sure.
- After salting, the diuretic property of dill also disappears. If fresh herbs are intentionally included in the diet for obesity, diseases of the liver, gallbladder, kidneys and used as a diuretic, then salty has the opposite effect on the body: it retains fluid, burdens the gastrointestinal tract and excretory system and does not contribute to weight loss.
How to prepare for salting?
- Prepare your work area by stocking up on a clean basin or thoroughly washing and rinsing the sink. Fill with water. On a spacious table spread clean kitchen towels(fabric or paper).
- Sort through the dill: discard dried, yellowing, lethargic, frost-touched or overripe twigs. Choose young, rich green stems with a characteristic aroma.
- Cut off thick cuttings. They will spoil the taste of future dishes.
- Wash them properly. In small portions, lower bunches of greens into a basin (or sink) and leave for 5-7 minutes. This will clear the remnants of the earth, sand, cobwebs, larvae and other contaminants. Change the water completely after every 2-3 servings.
To be sure to protect yourself from possible infections, make the first five-minute "bath" for dill lightly salted, and then rinse as described above.
- Shake the washed greens and spread on towels. Branches need to be placed as spacious as possible. Wipe off excess moisture with paper towels. The dill should dry evenly on all sides. But you need to do this within 5-10 minutes.
- Finely chop the greens. Use a sharp knife or special scissors for shredding.
- Banks for blanks ( optimal size- up to 0.3 l) wash, sterilize and dry.
- Prepare the rest of the ingredients you will need in the recipe. Salt choose the most common - table, table. From iodized, the dish will acquire an unpleasant specific taste, smell and quickly darken.
Which varieties are best for canning?
- Richelieu.
- Further.
- Grenadier.
- Gribovsky.
- Dill.
- Amazon.
- Kibray.
- Alligator.
The best recipes in jars
Classical
For 500 g of dill - 50 g of salt.
- Put salt on the bottom of the jar so that you get a layer about 0.5 cm thick.
- From above, tamp a layer of dill 2-3 times thicker.
- Put 0.5 cm of salt again.
- Alternate them to the top rim of the jar. The last layer should be salt.
With salt
For harvesting for the winter with salt, for 500 g of greens we need:
- 30 g of salt;
- 400 ml of water.
How to pickle greens:
- Bring water to a boil and add salt, boil for 5-7 minutes and cool to room temperature.
- Pour the greens and leave in the refrigerator for 2 days, then arrange in separate jars.
With vinegar
For 500 g of greens:
- 300 ml of water;
- 180 ml. vinegar;
- 3 tbsp salt;
- 1 tsp Sahara;
- 4-6 peas of allspice;
- 1-2 bay leaves.
Cooking:
- Arrange dill in jars, crushing, but not tamping tightly.
- Prepare the marinade - mix all the ingredients and boil for 5 minutes.
- Cool slightly and pour into prepared containers.
With citric acid
For 600 g of dill:
- 5 tsp salt;
- 2 tsp citric acid;
- 1 tsp Sahara;
- 5-6 peas of allspice;
- 1 small lemon
Cooking:
- Cut the thoroughly washed lemon into thin slices and place in jars, alternating with layers of dill.
- For the marinade, boil all the spices in 1 liter of water for about 10 minutes. Cool slightly and pour over the blanks.
In all ways, seal the jars (use a canning machine or traditional screw caps or polyethylene lids), refrigerate if necessary, and store in a cool place.
For this purpose, a country cellar, a basement, a balcony, and even an ordinary closet (located away from central heating batteries) are suitable. So the product will keep for 6-8 months.
Place the open container in the fruit and vegetable compartment or on the bottom shelf of the refrigerator. Use it as needed for 45-60 days and do not leave it warm for a long time.
We offer you to watch a video about the benefits of dill and its salting for the winter:
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