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Russian · Sauces
Pickled Sorrel (Canned)
A straightforward method for preserving sorrel through the winter using a simple brine and sterilization process that keeps the fresh, tangy flavor of the greens intact.
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Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Rinse the sorrel thoroughly and chop it, then transfer to a sterilized jar.
2
To sterilize, set the jar on a trivet over a pot of boiling water for 2 minutes, and sterilize the lid in the same boiling water.
3
Pour water into the pot, add salt and vinegar, bring the brine to a boil, and pour it over the sorrel.
4
Place the jar in a pot with a kitchen towel on the bottom, fill with water, and sterilize for 5 minutes after it comes to a boil.
5
Seal with the lid, let it cool under a blanket, and store in a cool, dark place for 1–2 years.
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