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Sorrel without salt in its own juice for the winter

0
1249
Kitchen Russian
Calorie content 22 kcal
Portions 1 l.
Cooking time 30 minutes.
Proteins * 1.5 gr.
Fats * 0.3 g
Carbohydrates* 2.9 gr.
* per 100 gr. product
Sorrel without salt in its own juice for the winter
Content

The sorrel is cut and sent to the water. When everything boils, it is transferred to the banks using a slotted spoon. Everything is filled with brine, and the cans are rolled up.

Ingredients

Cooking process

step 1 out of 6
To begin with, we thoroughly rinse fresh sorrel, put it in a colander and wait until all the water has drained.
step 2 out of 6
At this time, pour half a liter of drinking water into a saucepan and set it on fire. The jars in which the sorrel will be stored are sterilized in the oven. To do this, we put them in a cold oven so that they do not burst.
step 3 out of 6
We shift the sorrel onto a cutting board and cut into any size.
step 4 out of 6
As soon as the water boils, we throw in the chopped sorrel. Without reducing the heat, bring to a boil again. Immediately remove the pan from the heat.
step 5 out of 6
We take a slotted spoon and with its help we shift the sorrel mass over sterilized jars. We fill it almost to the brim, leaving some space on top.
step 6 out of 6
Next, pour the brine remaining in the pan into each jar. Now the banks can be rolled up. Let the contents cool completely and send them to a place suitable for storage. This sorrel blank can be added to soups, baked goods, etc. Bon Appetit!

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