Prepare dill for the winter? It's simple!

Fresh dill for the winter

To preserve fresh dill for the winter you need two conditions:

• 1 – your refrigerator has a No Frost system;
• 2 – you have enough free space in the freezer.

To put greens in the freezer, the greens need to be washed, dried well, finely chopped, put in containers and put in the freezer.

If your refrigerator does not have a No Frost section, try freezing the dill in ice cubes.

Fresh dill for the winter in the No Frost department

Ice dill cubes

Dill frozen in this way is not suitable for salads, but it is quite suitable for first and second courses.

• Finely chop the greens.
• Mix dill with a little water and pour the mixture into ice cube trays.

Dill ice cubes
Place them in the freezer and remove them as needed.

Dill in vegetable oil

Vegetable oils, covering the greens, prevent access to oxygen and prevent the development of pathogenic microbes and mold fungi, so at home you can prepare dill for the winter in vegetable oil.

The easiest way is to chop clean greens, place them in glass containers and pour in sunflower or olive oil. It is important that there are no air bubbles left in the thickness of the greens, and that the oil covers the chopped dill. The jars are tightly closed and stored in a dark, cool place. The resulting product can be used for dressing salads, boiled potatoes and pasta.

If desired, the recipe for preparing dill for the winter can be complicated by adding lemon zest, black pepper, and parsley.

How to quickly dry dill for the winter

You can also preserve dill for the winter while maintaining the maximum amount of beneficial properties by drying. You can dry it in an electric dryer (instructions are included with the unit), in an oven or in the open air.

How to quickly dry dill for the winter in an electric dryer

• Wash the dill, dry it, cut it and place it on a baking sheet, having previously covered the sheet with baking paper.
• Preheat the oven to a temperature of 40-50°C and dry the dill for 2-3 hours.
• The oven door should be kept slightly open.

If there are no such conditions, it doesn’t matter, dill greens can be dried using the good old method - in the open air.

• Rinse the leaves (you can immediately chop the sprouts).
• Lay them out on a flat surface and place them in the shade outside (window sill) or just in a warm, dry place.

It is better not to dry greens under the sun, otherwise they will lose their color and aroma. When the spice has dried well, put it in food bags or any container that is hermetically sealed - this way it will be perfectly stored all winter.

How to dry dill for the winter

How to pickle dill for the winter at home: recipe with photos

To preserve as much as possible all the beneficial properties and aroma of fresh dill, you can pickle it for the winter. Greens prepared in this way retain approximately 70% of their beneficial properties and are in no way inferior in aroma to dill from the garden.

As soon as you add it to your cooking, the smell of dill spreads throughout the kitchen. It is easy to store and use when cooking. Salted, unlike dry, it gives a more pronounced aroma.

Since, apart from dill, coarse salt and jars with lids, we don’t need anything else, we can consider this seasonal preparation to be very budget-friendly.

Ingredients:

1. 250 grams of coarse rock salt,
2. kilogram of prepared dill.

Step-by-step preparation of dill in jars over the winter

• Separate juicy greens from stems. Remove damaged and yellowed branches. Cut off the roots with thick sections of stems. Leave only the top two-thirds of the bun.
• Weigh it. Per kilogram of prepared fresh herbs you will need 250 grams of salt. That is, the ratio is 4:1. Rinse with cool water. If it is hot, the dill will cook.
• It is best to do this under running water. The soil and sand remaining on the roots (or in carved leaves) are quickly and easily washed off. You get the clean green part of a fragrant and healthy plant for seasonal harvesting.
• Shake off the water. Place on a clean, absorbent towel. You can use paper ones. Leave for 20-30 minutes. It is best to spread it in a thin layer so that it dries and ventilates faster. You should not pile up the dill that you are going to finely chop for pickling. Our task is to dry it as quickly as possible and begin preparing the seasoning for the winter. In this case, we don’t need excess moisture. But you can’t overdry the aromatic herb. We need moderately dry, but in no case limp bushes.
• Avoid direct sunlight. In the sun, when dried, all herbs lose their beneficial properties, and we want to preserve vitamins to the maximum.
• Finely chop. The finer the cutting, the more convenient it will be to use dill. In addition, the crushed healthy seasoning is more readily eaten by household members (which provides additional benefits during a long period of vitamin deficiency). And you won’t have to fish out soggy lashes from the soup.
• Add coarse salt and stir. You can press lightly to release juice, but not as intensely as when pickling cabbage. A little.
• Leave everything for 10 minutes so that the dill releases its juices. You can put it under pressure, then you won’t have to put any effort into filling the jars with herbs.
• Pack the pickled greens tightly into sterilized jars. They need to be sterilized in any case so that mold does not appear and the workpieces do not deteriorate. You should not spare any time or effort on this.
• It is more practical to use small jars of baby food, or buy 200-gram jars at a hardware store.

What else can you store pickled greens in?

Method 1To avoid taking up extra space in the refrigerator, it is rational to replace jars with flat food containers.
They can be stacked one on top of the other. Method 2 Salted dill is also stored well in plastic bags. Take at least two of them to ensure the safety of the juice, level them flat and place them on top of each other for storage in the freezer. This method allows you to significantly save space and place a lot of different greens in stacks, one on top of the other, in the refrigerator at once. Parsley, lettuce, basil, and others are perfectly stored this way. To avoid mixing up the spicy smells, take not two, but three plastic bags.

The advantages of these methods of preparing fresh herbs for future use are that we do without sterilization at all, since we don’t need jars as such either. True, you need to use them for food by taking them out of the freezer each time and breaking off a piece. On the top shelves of the refrigerator, everything will quickly turn into mush, although edible, but unappetizing in appearance.

Useful tips

How long can dill pickled for the winter be stored in the refrigerator? The sealed preparations are stored in the refrigerator for more than a year. In the freezer even longer. But, it is safest to use open jars of pickled dill within 10 days.

1. Cut or tear out dill for pickling on a sunny day, before lunch. It is better to do this in mid-June, while the greens are still young and have not gone into color.
2. Choose jars of the right size based on the shelf life of the opened package.
3. Sterilize not only them, but also the lids. Place the dill in dry containers and cover with dry lids.
4. Correctly calculate the amount of salt in soup or side dishes when you add winter dill preparation so as not to oversalt the finished dish.
5. To prepare dishes without heat treatment, it is better to use frozen greens rather than pickled ones.
6. Salt the greens within 2 hours after harvesting. If this is not possible, place the roots in water to prevent wilting.
7. Pickled greens in jars are stored in the refrigerator or underground for 12 months. It is important to prevent direct sunlight from hitting the workpieces and increasing the room temperature above 12 degrees.

It’s good that dill, a spicy food seasoning, will be on our table all year round. No one doubts its usefulness. It is good for the eyes, reduces sugar levels in diabetics, maintains healthy mucous membranes of the mouth and nasopharynx, is good for digestion, and is needed by our bones. The list could take a long time.

Replenishing vitamin deficiencies with dill pickled for the winter is the easiest and most affordable way to resist colds.

It can be frozen, dried, and seeds and roots can be used as a seasoning. In this Mediterranean guest, which is now grown all over the world, everything is useful for humans. Prepare your dill for the winter. Don't rely on store-bought bags. At least this way you know for sure that there is nothing else in the preparation except herbs and salt.

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Dill in a jar for the winter

There are two ways to preserve dill in a jar: salting and pickling. Both types of storage have the right to life, only in the case of pickling there is one caveat: when using pickling in dishes, remember that it contains a large dose of salt (reduce the usual amount of salt in the recipe by half).

Pickling dill in a jar for the winter

It is advisable to make salted dill for the winter in a small container: it is most practical to prepare containers with screw-on lids of 300 or 500 ml (usually these are jars of mayonnaise). The container must be thoroughly rinsed and dried.

• The greens are washed, dried and cut (can be finely or coarsely - to your taste).
• Dill is mixed with coarse salt (2 teaspoons of salt per 100 g of greens) and placed in jars.
• 1 tbsp is poured onto the top of the canned food. sunflower oil - this way we will avoid the formation of mold.

The preparations are stored in the refrigerator. They can easily stand all winter.

Pickling dill in a jar for the winter

Pickled dill for the winter

Another convenient way to preserve spices for the winter is to pickle them.

• The marinade is made like this: take 1 tbsp for half a liter of water. a spoon of 6% vinegar and the same amount of salt.
• Salt and vinegar should be diluted in boiling water.
• Dill sprigs are placed in a jar and filled with marinade.
• Sterilize the jars in the usual way (0.5 l - 15 minutes).

Now you know how to freeze dill for the winter, how you can quickly dry it or pickle it. The grass is not at all capricious both in cultivation and in storage. That is why many housewives love greens and are widely used around the world.

What to store in

You can pickle it in a jar, marinate it with vinegar, freeze it in the freezer and dry it outside or in the oven. Each method has its pros and cons.

In order to preserve greens for a month, use ordinary jars. A bunch is placed in a jar and covered with a standard lid or placed in vacuum containers. Greens can be stored in them for about a week.

You can also pack the greens in a plastic bag or wrap them in cling film. Then you need to make a couple of holes in the bag so that the greenfinch can breathe.

Remember to wrap the greens in a paper towel before placing them in a bag. You need to wash the dill in a container with water. Dip the harvested greens in water, let them sit, then shake them off and place them in a bag.