Probably, every housewife has her own methods that allow her to preserve sorrel for the winter.
The traditional option is to chop the herbs, mix with salt and place in jars.
But this recipe is not to everyone's taste because of the abundance of salt.
The reason is that it is then quite difficult to determine how much salt should be used when preparing a particular dish using the preparation.
Instead, we offer you an alternative option.
First, collect the sorrel, then wash it thoroughly and chop it – just as you would when adding sorrel to soup.
Now fill half-liter jars with the resulting mass of chopped sorrel leaves and tamp them down well to fit the maximum amount of product into each container.
All that remains is to fill the jars to the top with boiling water and close the lids.
After you have completed all the manipulations, wrap the blanks in a warm blanket so that they cool slowly, and then transfer them to the basement and put them on the refrigerator shelf.
