Without freezing and drying harvested green onions for the winter, it is tasty and does not deteriorate

Red Summer ends... We are now planted onions exclusively on the pen after the freed beds from certain cultures that dug (garlic, radishes, potatoes precocious). Onions, parsley, dill sowed quite a lot. We have time to late autumn more vitamin eat fresh greens and until frost, I even have time to tighten the preparations for the winter of this greenery.

Until last year, we mainly greens of the dried and frozen part. And last year, many frozen vegetables, place in the freezer that is no more. I decided to recall such method of green preform my ancestors as salting.

I remember the taste of childhood, when a small fridge we had in her tiny freezer, which fits only meat. And soups we always add dill pickles which my grandmother prepare in half-liter cans. Salty herbs do not spoil at all, remains fresh and usable, aroma, it seems that much stronger than that of fresh dill. AND GREAT ADVANTAGE this method - is that Taste and flavor intensifies, And in fact in the freezer taste remains, too, is lost during drying.

Crumble, I was stirred with a substantial amount of salt (in the eye) and tamped in the bank to the edges until the juice and close the lid. Juice should be enough to get on top of the green was covered with juice it.

The difference in salt and fresh greens is about the, like a fresh and sauerkraut. After all, as fresh cabbage, too, so it does not smell like sauerkraut, which makes its fragrance flow salivating mouth. Here greens obtained in the same. This harvesting more flavorful and more to the taste of the ongoing fermentation. And when we add in the dishes, salt greens should be 2 times smaller, and the food is always a little nedosalivat.

My relatives salted green onions, dill and parsley together. But I like each separately. mix can be if someone like, if desired. Our family of 5 persons a liter each type of green enough for the whole winter. Fresh herbs can be grown on a windowsill, to buy in the store, but I advise you to try to pickle because fermented, such a fermented in its own juice chives or parsley, dill give a special aroma and flavor soups. The borscht so do lyapota!

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1. Mayonnaise, milk without eggs for 1 minute! Long does not deteriorate

2.Surprisingly method cleared the pan to shine

3.Surprisingly means bleached plastic cooler, gas pens