The best recipes for preparing chard for the winter in all possible techniques

We present to your attention the best recipes for preparing chard for the winter to expand the family menu in the winter. Beetroot is rich in vitamins A and E, therefore it is useful for diseases of the blood, bones and diabetes. In addition, the original taste of juicy greens prompts many to find the best recipes for preparing chard for the winter. The presence of a freezer will allow you to freeze a sufficient number of leaves and petioles. Some people prefer canning, fermenting or pickling crop stems. Yet the unique taste of the herbaceous plant largely depends on the cooking technology.

Choosing the best recipes for harvesting chard for the winter

The pickling process begins with preparation. A large bunch of leaves is carefully sorted out, leaving only high-quality samples. Petioles are separated from greens and cut into slices 5-7 cm in length. They are then washed under running water and left to dry on a towel or napkin. Classic chard recipes for the winter include marinade.

To make a pickle, you will need:

• boil 1 liter of water;
• season it with 2 tbsp. l. salt and 1 tbsp. l. Sahara;
• add black pepper (½ tsp) and allspice (4 peas);
• add 1 tbsp. l. vinegar.

After boiling the liquid, the container is immediately removed from the heat. Then the petioles are blanched for 5 minutes.

Hot, they are put in sterilized jars, at the bottom of which there are already:

• 2-3 cloves of garlic;
• cherry leaves;
• dill umbrellas;
• powder mustard.

The contents are poured with hot brine and rolled up. Some people practice to additionally sterilize jars of herbs for 10 minutes. For several days, preservation is saved wrapped in a towel and in an inverted position. Pickled chard leaves for the winter are harvested in a similar way. The greens are chopped into strips 1 cm wide as for salad or soup. Immerse in a saucepan and pour in 100 ml of liquid. Boil for about 5 minutes, then put in jars and pour hot marinade.

Only fresh leaves are chosen. The plates should be free of traces of diseases and insects.

Canned Swiss chard for all occasions

There is another unique recipe for harvesting herbaceous leaves. The green mass is washed and soaked in cold water for 15 minutes. This will allow you to easily and neatly separate the stems from the greenery, as well as cut off coarse veins.

Next, standard cooking processes are carried out:

• blanch leaf beets for 2-3 minutes in boiling water;
• roll each sheet in the form of a scroll;
• the resulting "rolls" are placed vertically in jars;
• pour hot marinade.

The marinade is prepared according to a standard recipe - for 500 ml of oxen, take a teaspoon of sugar and a tablespoon of salt.

Previously, the bottom of the container is filled with spices:

• dill umbrellas;
• peas of common and allspice;
• cloves of garlic;
• bay leaf.

Many use horseradish leaves, cherries or currants. Others add mustard powder or sesame seeds. After that, the cans are rolled up, waited until they cool down, turned over and sent to storage.

Such canned chard is used in the preparation of stuffed cabbage, side dishes and salads. In addition, a ready-made appetizer is made from it, which is served to the festive table along with cucumbers.

Frozen Swiss chard - "keeper" of all vitamins

Most people believe that when frozen, the product retains all the beneficial properties. But it is not always the case. The result largely depends on how you prepare the chard for the winter. Peeled and washed greens are cut into small pieces. The stems and foliage are frozen separately.

Chefs advise using several varieties of beetroot in one lot to get a variegated cabbage dressing.

However, to begin with, the sliced ​​chard is blanched:

• greens are sent to boiling water;
• boil over medium heat for 2-3 minutes;
• take out the contents with a slotted spoon;
• immersed in ice water for 2 minutes;
• dry the mass on a paper towel;
• packaged in sealed bags.

In frozen form, leaf beets are stored for 10-12 months. The maximum number of repeated frosts should not exceed 2-3 times. Therefore, large quantities of greens are distributed in several bags.

This method of heat treatment followed by the use of ice-cold liquid will allow the chard to retain its elasticity and delicate taste. To make the process as fast as possible, some immerse the herbs in boiling water with a colander or deep sieve. In no case should you overdo the leaves, otherwise they will deteriorate. They often add colored or brussels sprouts, corn, bell peppers, and zucchini or peas.

Pickled chard for exotic lovers

For 5 kilograms of beetroot, you need 100 g of salt. The bottom of the container is covered with 4-5 white cabbage leaves. Fill the dishes with chopped herbs and cover with salt. Install a press on top. When juice appears, the load is removed and the pan is sent to the cellar or refrigerator for long-term storage.

At the same time, a unique method of fermenting the stalks is among the best recipes for harvesting chard for the winter:

• the cut stalks are blanched in the previously indicated manner;
• placed in a container;
• add chopped horseradish (roots or greens);
• put cherry, currant, oak or raspberry leaves;
• pour marinade (500 ml of water and 1 tbsp. l. salt);
• close the glassware with a nylon lid;
• sent to a cool place.

The salad is also made with white cabbage. The ratio of ingredients depends on the preference of the family. After 3-4 days, pickled beetroot is ready to eat. The finished dish must be complemented with bay leaf and allspice. It is served on the table, seasoned with salt and sugar.

For piquancy, some bring grated semisweet apples and carrots to the salad. Bright greenery will be a successful decor that will add spring freshness and a special taste to the dish.

Dried version of beetroot

Leaves are best for this procedure. There are two conflicting opinions about washing greens before drying. Therefore, everyone can choose the option that suits him. Then the greens are crushed and spread in a thin layer on a sheet of paper / newspaper. In this form, chard is dried in the open air for 5-7 days. It can also be sent to an electric dryer for 3-5 hours at a temperature of 50˚С.

Dried herbs are stored in glass jars or cotton bags.

Traditional Italian chard casserole

Now it's time to use the harvested beetroot. In this case, many will need unique recipes for chard dishes for the winter, brought from Europe. For religious holidays, Italians prefer to cook sumptuous casseroles. They use spinach for their culinary masterpieces. Nevertheless, it is confidently replaced with pickled or frozen chard. The leaves are crushed and seasoned with salt and pepper to taste.

The ingredients are collected in the following sequence:

• a rolled sheet of puff yeast dough is placed on the bottom of the baking sheet;
• distribute green mass;
• form several "funnels" in the filling;
• pieces of butter are placed in the formed holes and poured in 1 egg each;
• sprinkle with grated cheese;
• cover with another layer of dough;
• the edges are tightly pinched;
• the surface is smeared with egg yolk;
• sent to the oven for baking at 200˚С.

Sometimes greens are fried along with slices of ham. In addition, the surface of the casserole is often decorated with slices of tomatoes, cherry, as well as herbs.

As soon as the crust acquires a golden hue, remove the casserole. Divide the baked cake into equal portions.

An Italian dish is served with:

• orange juice;
• chinotto;
• crodino;
• cocktail "Aperol Syringe".

Some of the recipes are closely guarded secrets. However, each of the proposed options is famous for its slightly bitter taste. The last drink is made from fortified wine, spices and carbonated soda. It is served as an aperitif.

Deciduous beets are used to make soups, cabbage soup and vegetable stews. Extraordinary fortified omelets, lasagne and casseroles are made from it.

The best recipe for harvesting chard for the winter will be the one that will appeal to the whole family, especially children. Therefore, mom will have to prepare the greens using several techniques to find a suitable alternative to fresh beetroot.

We use the best recipes for harvesting chard for the winter - video