Dill is a wonderful and useful seasoning, givingdishes a unique appetizing aroma and taste. Dill greens are put in vegetable and meat salads, the first dishes. It is sprinkled with boiled, fried, stewed vegetables, garnishes of cereals and dough. Dill is simply indispensable in many sauces, marinades, pickles.
Dill dried
Billets of dill for the winter are made in the summer, whenspice ripens in the kitchen gardens and in large quantities appears on the market. For storage, garden fennel is suitable: aromatic essential oils, taste qualities, and useful properties are more concentrated in it. A lot of it does not happen, but because the landlady should take the time to get the greens in the right amount. The first and simplest type of fennel preparation for the winter is to dry it. There are two ways to do this. First, if the plant has grown and has reached full maturity, the seeds of the umbrellas are black, the stems are cut close to the ground and are hung upside down or unfolded in a well-ventilated place until drying. Then they are collected in sheafs and stored in a dry place inaccessible to dampness. You can use this dill in marinades, bending the stem several times, together with an umbrella and twigs, and laying it in a jar, to the rest of the produce. They put it in soups and borschtes, breaking the stem into pieces, and then pulling them out of the pan. The second way to prepare dill for the winter - from ripe, but still fresh stems cut off not yellowed branches with leaves, wash them, drain them, dry them. After that, collect in small bundles and finely cut into a very sharp knife. Then, on a wooden board, on a clean paper, spread the cut into a thin layer and leave in a dry, sunny place until it dries. Be sure to stir. Ready seasoning should be poured into a tin can and used as needed.
Dill salty
This kind of fennel harvest for the winter, like salting,is also simple. Fresh green twigs, washed and dried, finely chopped, leave them spread out on the table, so that they are tied up a bit. Then in a basin carefully to mix a dill with salt, approximately in proportions: 1 kg of greens / 200 г salts. Half-liter jars should be washed with warm water, rinsed with soda, rinsed. Dry it well. Banks tightly stuffed with salted dill, cover with plastic lids and store in a refrigerator or cellar.
The only thing that is not quite convenient isdill preparation, so it's a lot of salt. Put the food seasoning carefully, so as not to overdo it and not spoil its taste. You can also suggest salting greens in this way: first prepare the cutting as described above. Expand on the banks. Now the brine. For 1 kg of chopped dill water is taken - 300 ml, vinegar 8% - 0.5 l, salt - 30 g, vegetable oil (sunflower) - 50-60 g. Add salt to the hot water, boil, add vinegar, let it boil. Brine to cool. Now the preparation of dill for the winter: pour greens in cans with a ready brine, leave open for half an hour. After that, add oil, cover cans with parchment paper, store them in the refrigerator or cellar. Only away from dampness.
The proposed methods can not beonly dill, and a whole mixture of herbs - parsley, celery, horseradish. Thus, by the winter you will have ready-made sets of seasonings and spices, delicious, useful, fragrant. Do not be lazy, and no winter will not be terrible for you!
