Greens, horseradish, garlic for conservation, dried

[(horseradish leaves, dill, currant leaves, cherries, etc.)]

Greens, horseradish, garlic for conservation, dried

Category: Blanks

Ingredients
different greens for the marinade

Cooking method

• If you have problems with dried and fresh herbs for conservation and other needs in the winter, I advise you to do this:
• 1.At once or gradually collect different greens (horseradish leaves, dill, currant leaves, cherries, etc.), dill inflorescences, dill trunks and other necessary for conservation, coarsely chop with scissors and dry. Store in a bag or jar. Use for any workpieces - summer or winter.
• Such greens can be successfully used for homemade preparations.
• 2. horseradish root peel and thinly cut and then dry - also use for homemade preparations.
• 3. horseradish root peel (I take thin stems) cut into small pieces, put in a bag and to freeze... Apply wherever fresh horseradish is required. I use it without defrosting.
• 
• 4. greens that you prepare for soups (dry) can also be added when you can preserve vegetables at home.
• 5. garlic (cloves) cut into chips, quickly rinse from sticky deposits, pat dry with a towel and dry in a dryer.
• Use for home preservation, and other kitchens where garlic is required by prescription. This garlic can be further ground into powder.
• 6.always keep in stock coriander seeds, mustard, fennel, dill, sweet peas - they will always come in handy or replace a set of herbs for conservation. In addition to herbs, I make sure to add 1/2 coffee spoon of these seeds (each) to a jar of vegetables.
• 

Note

If you have problems with the use and consumption of vinegar, then having a dry marinade mixture, in winter you can always cook such fermented tomatoes like these, naturally fermented, which will not affect the stomach after taking Romanov tomatoes, fermented



I make such tomatoes and other vegetables in winter periodically

Cook with pleasure and bon appetit!

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Girls, I'm with a question.

Now there is a full garden of beautiful young dill.
Such a moment ... you need to catch it, otherwise it will coarse.

The question is - how best to keep it for the winter?

to dry on drying somehow I can not imagine, it is thin, all will crumble.

In the freezer - for me personally, the option is not suitable, since my cold-k is old, I defrost it often.

Somehow in the banks you can ???

My grandmother used to cut dill and sprinkle it with salt in small jars. It was stored all winter in the vegetable compartment of the refrigerator.

My mother-in-law has been salting it all her life: she cuts it and mixes it with salt by eye. Then in the basement he stores it in jars under plastic lids. I also do this sometimes, I keep it in the refrigerator. The soup tastes very good and the color is also very good. But I prefer the freezer. Everything from her seems tastier to me. Dried dill is considered healthy, but I don't like its color or its smell as it is.
I heard from an old neighbor, a summer resident (a biologist by first education) that salted greens are carcinogenic, but I don’t know why.
I have already frozen a little of this year's dill and bake with it vertuts with feta cheese - there you need feta cheese and dill 1: 1.

Natasha, wash, cut and dry, spread in a thin layer on paper. Stored well in a closed jar .. Saline has a specific smell, I don't like it. If, nevertheless, salt, then you need to add, probably, at least 10% of salt by weight of dill.

Thank you girls, I'll probably try to dry and salt.
🔗

Salted dill remains salty when boiled in broth, which is not very pleasant to feel later in the finished dish.

I dry dill, parsley, celery and store them individually in jars - it keeps well for a whole year

And best of all, freeze, it remains as fragrant as from the garden

And I don’t dry it ... then I’ll throw it away, I don’t like salty when using it with salt, guess this is a lottery for me personally ... and I try the salt a little .. I put it in a little and it’s still too salty ... my choice is to freeze .. the color, taste, smell, everything is like from the garden .. the only thing that needs to be frozen in small portions in bags then it can be perfectly spread out even in a small but very clogged freezer, but if all alone are large lumps, then by the middle of winter with the next large batch of meat there is no place Enough of that same dill and you will waste it, and there will definitely be a place to spread small balls.

It is advisable to dry the dill on a multiple layer of paper and in a dark room. As soon as the first layer of paper has become wet, pull it out gently from under the dill, and the dill will remain on the drier paper, and so on until the dill stops giving off moisture, usually the first day. Those layers of paper that you remove from under the dill dry quickly and can be used again, lay it down, lifting the entire layer of paper with dill. This way the dill dries faster and retains its dark green color. I also dried in the oven on the lowest possible flame, also on a multiple layer of newspapers. In this case, it is not necessary to pull out the paper, it dries in the oven at the same time as the dill, but it regularly takes moisture.

It is very convenient to freeze chopped greens in ice molds, and then pour these cubes even into a plastic bag. It is convenient to get it later in portions

I have a large freezer, so now I "dry" the greens in the freezer. I put the chopped greens in a clean linen bag and put them in the freezer in the bag. It turns out freeze-dried greens. Now I ran and took a picture of last year's dill, since I still have it a little more in the freezer. Freezer with No Frost system.

It is very convenient to freeze chopped greens in ice molds, and then pour these cubes even into a plastic bag. It is convenient to get it later in portions

Is it possible in more detail, please?
Just put the dill in molds, without water? How tight do you tamp?

Is it possible in more detail, please?
Just put the dill in molds, without water? How tight do you tamp?

You yourself got it right. Of course without water and not with a slide, but tight. It turns out even neat cubes. There is only one caveat, the molds are different in size in different refrigerators, and the portions (pots we have) also differ. But this little thing is easy to adjust. Either we buy "correct" silicone molds, or we throw more than one dice.

You yourself got it right. Of course without water and not with a slide, but tight.

And I poured it with water and then threw this cube into the pan, it also comes out well (the only water I have is clean, not tap).

And I poured it with water and then threw this cube into the pan, it also comes out well (the only water I have is clean, not tap).

So it can be done in different ways. As to the soul and hands will fall.

From my own experience, I was convinced that it is best to harvest late varieties of dill and parsley, they have a more intense and ripe smell and taste, and they are already dark in color and their branches are strong, the smell is tart.

and late varieties - when?

and late varieties - when?

Late dill is around July-August, when the dill becomes strong, dark green, puffy.

I have been growing bush dill for the third year now. I like it very much, the output of the green mass is almost twice as large, and the color is dark green.

I dried the girls dill in the dryer, it is the same green and remained, straight with twigs.And in a liter jar.

And parsley too. Twigs.

[Admin]

Adminfinally got around to the arms (or legs) to unsubscribe. In general, almost everything is already dry. Now I will put dry herbs in jars of cucumbers, let's see if there is a difference
And you dried herbs at what t * and how much time did it take?
Tell me, do you also ferment something in winter?

I don't like dried dill. The color is yes, but the taste is not tasty ... Frozen is better, but there is little space ...

And I really fell in love with dried dill in oatmeal on water, especially in broken oatmeal, and not in porridge cooked from flakes. Much tastier than just lean porridge on the water. The post is very tasty))) I also like to add grilled potatoes literally five minutes before serving)))

[Admin]

Adminfinally got around to the arms (or legs) to unsubscribe. In general, almost everything is already dry. Now I will put dry herbs in jars of cucumbers, let's see if there is a difference
And you dried herbs at what t * and how much time did it take?
Tell me, do you also ferment something in winter?

Congratulations

I like the taste and smell of dried dill and herbs more, they are more pronounced

I dry herbs at T-35 * C, the first mode for Isidri, especially for drying herbs.
I don’t remember the time until it dries up.

In winter I tried to make a quick marinade pouring fresh vegetables in half with ice cream - it works well

I dry herbs at T-35 * C, the first mode for Isidri, especially for drying herbs.
I don’t remember the time until it dries up.
More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=20705.0

It means that I dried it correctly in the instructions for herbs 40 * C.

In winter I tried to make a quick marinade pouring fresh vegetables in half with ice cream - it works well
More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=20705.0

And that the ice cream didn’t turn into rags? And the recipe?

And that the ice cream didn’t turn into rags? And the recipe?

No, they have not turned

I wrote down about the recipe, I want to sleep

Tomorrow I will find, somewhere there is my theme-recipe on the forum

Mistresses! Your experience is urgently needed. We are replanting horseradish and there are a lot of roots left. If you dry them, then in winter you can use it for making "horseradish" or just for blanks?

Dried horseradish turns out to be very dry, and only for blanks.

But, it is quite possible to freeze already peeled horseradish, I do this, only in a small bag. Then I add horseradish to different dishes for spiciness and taste

Girls, I'm with a question.

Now there is a full garden of beautiful young dill.
Such a moment ... you need to catch it, otherwise it will coarse.

The question is - how best to keep it for the winter?

Girls, I want to share my way of freezing dill. I always freeze dill in ice cube trays. I apply this method of preparation only to dill, I don't like frozen parsley, I cut it coarsely (if not laziness, then I break off the leaves) and dry it.
Then I tamp the greens very tightly into molds for freezing ice (you can freeze pancakes, but it is more convenient to use "cubes") and add water as much as possible.
Such cubes are obtained. Ice completely retains its color and flavor. When the dill freezes well, I transfer all the cubes to a bag with an airtight seal. When I put this dill in soup in winter, it seems that it has just been plucked from the garden. I still have half of the package from last year.

Drying horseradish roots today ...

From three pallets, 2 jars turned out - 0.2 (ground) and 0.25 (just dried) ...

Drying horseradish roots today ...

From three pallets, 2 jars turned out - 0.2 (ground) and 0.25 (just dried) ...

And I did the right thing.It will be delicious in winter

Yeah ... restore with water, add beetroot, salt, sugar, vinegar ... and we will be in the winter, with frost, yes with borscht, yes with Borodino bread ...

[ala]

ala, but tell me, please, dried ground horseradish, if it is restored with water, is it the same vigorous or not? Recently, I have not been able to rub fresh horseradish, my soul is turning inside out, and you will not find anything vigorous in the store without additives.

I'm drying it for the first time ... Tomorrow I'll try to restore it a bit and unsubscribe ...
I rubbed in the combine, it's easier ... but so far I've been shifting .... lashed ...

Reporting ...
I restored ground horseradish ... it turned out sharp, but not vigorous ... Looks like while it was drying, all the vigor disappeared ...
It's okay for me, I don't like spicy things, but my husband eats horseradish, and even with an onion in the bite ... tin ...

Dried horseradish is best used for pickling and fermenting vegetables and other things.
If for sauces, horseradish, then it is better to put the peeled horseradish straight with the stems in the freezer. Then you do not need to restore, it will defrost and is just as soft and juicy and can be grated.
I keep such horseradish constantly in the freezer, today I bought another 500 grams of peeled roots

I froze it, and dried it, and screwed it up through a 2L meat grinder - for now ... and I got healthier and cried ... ... homemade people will eat, but now I won't want it for a long time ...

[Tatyana]

Tatyana, ,ala, girls, thanks for the clarification.
Tanyusha, and when you rub it, the thawed horseradish also turns your soul and guts inside out? The last time I rubbed it raw, I reacted so much that they almost called an ambulance. My throat was swollen and could not breathe.

[Tatyana]

Tatyana, ,ala, girls, thanks for the clarification.
Tanya, and when you rub it, the thawed horseradish also turns your soul and guts inside out? The last time I rubbed it raw, I reacted so much that they almost called an ambulance. My throat was swollen and could not breathe.

No, after the freezer, the throat does not hurt so much
I just cleaned the horseradish ... I cleaned my nose well, okay, I have a runny nose. Part of it suffered to dry, and part of it was thrown into the freezer.

Thank you, tomorrow I'll buy some stubs. I dried it for salting, but I was afraid to take it for sauces, remembering the last incident. And I don't like ready-made. I love to do everything myself.

In the fall I thought about it. Dried herbs for pickling take up a decent place. And the kitchen is small. Throw it out ?. Chopped with a blender: dill (twigs, leaves, seeds), horseradish leaves, currants, cherries, parsley. It turned out to be a wonderful seasoning for pickle. Just surprisingly. And the place is needed quite a bit. There were two bundles (different proportions), they smell differently, I put them in 2 different jars.

Well, fantasies work! Great, you should also try to do
Although, I prefer whole leaves-twigs

You read messages and you smell all the herbs. I also like to dry greens more. In the dryer, they are both beautiful and aromatic. Already dried dill, cilantro, fennel, green onions. I was pleasantly surprised by the color and taste of green onions. The color remained as fresh, and the taste did not change. Now I will give you whether to dry the garlic. I have grown a lot of it.

[Ira]

Now I will give you whether to dry the garlic. I have grown a lot of it.

Ira, be sure to dry the garlic! It is so fragrant in dried form, and you can use it with sweat and chips and grind

[Admin]

Admin, Tatyana, thanks, so I will dry.

[Girls]

Girls, do not forget to dry the spicy herbs
As a rule, it becomes necessary when it is too late to dry - it is no longer in the garden