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Russian · Sauces
COLD-CURED SORREL
A straightforward method for preserving sorrel through winter using a cold salt brine.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Dissolve salt in boiling water and let the brine cool completely.
2
Rinse the sorrel, soak it in water for 10–15 minutes if you like, then trim off the long stems and chop it fine.
3
Pack the greens tightly into sterilized jars and cover with the cooled brine.
4
Seal with lids and store in a cool place.
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