Mangold is a vegetable crop, grown especially for the sake of green foliage. In fact, this leaf beet. For salads, you can use it like thisThe same as sorrel or spinach. But what to do in winter, when it is not necessary to think about fresh greenery? Come to the aid of blanks from chard. The preserved product preserves a lot of vitamins and helps to wait for the summer in winter cold.
Mangold: blanks for the winter
There are two options for blanks:marinating and canning. In many ways, these processes are very similar, the main difference is in brine or marinade, which preserves the tops. When marinating, the leaves become spicy and suitable for eating as an independent dish, for example in the form of snacks, and when canning, the greens are simply stored for later use in any dishes. In any case, it turns out very tasty chard. Harvesting for the winter involves the use of both leaf petioles, and their main part. For each of them there is a separate recipe.
We take the chard
Billets for winter from chardon stalksturn out crispy and appetizing. You will need fresh leaves, water according to the volume of cans, table vinegar or vinegar, salt, sugar, fresh or dried dill, a few cloves of garlic, pea pepper, mustard powder, cherry or black currant leaves. To begin with cut off a bunch of chard. Leave the leaves separately, and thoroughly wash the petioles to get rid of dirt and soil. Allow the water to drain, then cut the petioles into segments that are slightly smaller than the height of the can. So they will completely immerse themselves in the marinade. For two five-hundred-pot jars, take a liter of water, boil, add a tablespoon of acetic essence, pour a tablespoon of sugar and a few spoons of salt. In clean glass jars, put dill, peeled garlic cloves, bell pepper, cherry leaves, a little mustard powder. Push everything to the very bottom with the tolik, put the petioles on top, placing them vertically. Pour hot marinade, sterilize for 10 minutes and roll them down. After cooling, put the ready chard for storage. Blanks for the winter of petioles of other greenery can be made for the same recipe. It will turn out not less tasty.
Mangold: blanks for the winter from the leaves
Marinated leaves can be used by differentways, even wrapping stuffed cabbage in them. Sliced tops are suitable for salads and soups. Anyway, can best preserve whole chard. Billets for the winter will be universal, because you can cut it later. So, carefully rinse the leaves, blanch in boiling water and allow to cool. In the cans for pickling, place the same spices and herbs as in the previous recipe. You need to put the greens yourself in a special way. Lay the leaves one on top of each other in staggered order, then up and down the tail, twist the entire bundle into a not too tight roll and lay it in a jar. Pour the marinade, which also does not differ from the one described above. If you do not want to mess around, you can even make a jar with petioles and leaves at the same time.
