Salt Preserved Sorrel Leaves Recipe
Learn how to preserve sorrel leaves with salt for the long cold winter!
Servings 1 serving
Calories 100kcal
Ingredients
- fresh sorrel leaves
- salt
Instructions
- Sort out fresh sorrel leaves that you have. Make sure they are all intact and without any visible marks and insect bites. Rinse sorrel thoroughly under running water. Or you can soak leaves in a deep bowl with col salted water if you think that there can be any insects still left in the leaves. Keep them for no more than 30 minutes in the bowl.
- Regardless of which method you choose, you should give the leaves some time to dry out. Or use kitchen towels or paper towels to get them dry.
- Cut sorrel leaves into strips. The thinner you make the strips, the more juices will come out of the leaves. I always try to choose something in the middle.
- Now take a clean bowl and add the layer of sorrel leaves. Then sprinkle salt over it. Keep repeating the layers until you are left with no sorrel.
- Leave salted sorrel for 30 to 45 minutes for the salt to draw moisture out of the leaves.
- Transfer leaves to a clean jar, cover it with a lid. Keep salt-preserved sorrel leaves in the fridge for up to 6 months.
Notes
*calories per 400 g of sorrel leaves