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Russian · Sauces
Sorrel Preserved in Vinegar (Canned)
A simple method for preserving sorrel for winter homemade soups and green cabbage soup.
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Ingredients
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Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Wash the sorrel thoroughly and chop it, then transfer to a sterilized jar.
2
To sterilize, place the jar on a colander over a pot of boiling water for 2 minutes, and sterilize the lid in the same 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 towel on the bottom, cover with water, and sterilize for 5 minutes after it comes to a boil.
5
Seal with the lid, let cool under a blanket, and store in a cool dark place for 1–2 years.
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