Embrace the return of homemade sorrel preserves

It grows in fields and meadows; some even plant it in their gardens. Years ago, going out to pick sorrel was popular—our mothers and grandmothers did it. It's worth collecting green leaves during a walk and preserving them in small jars. You'll thank yourself in winter.

Sorrel reigns in the kitchen, mainly in spring and summer. We primarily associate its fresh, sour taste with sorrel soup, but you can add it to salads or make pesto and combine it with pasta. When I crave that taste in the winter, I take out a small jar of sorrel from the pantry and make a delicious soup. Such preserves are worth creating something tasty outside the green, fresh vegetable season.

Homemade jarred sorrel is a real treat and is as easy to prepare as pie. Remember to pick sorrel only from certain places to avoid contamination. You can also plant field sorrel in your garden. This homemade jarred sorrel tastes better than the store-bought version.

Sorrel in jars is a traditional way to preserve it, allowing you to maintain its flavour and aroma for longer. It epitomizes spring and summer dishes that we can enjoy throughout the year. Additionally, there's no need for pasteurization. I've been storing sorrel like this for years, and it has never spoiled. My secret to non-pasteurized storage is oil.

Ingredients:

    
• 3 bunches of sorrel,
• 3 teaspoons of salt,
• canola oil.

Preparation:

1. Thoroughly wash the brown leaves and remove the stems. Finely chop them.
2. Mix the sorrel with salt (1 teaspoon of salt per bunch). Squeeze the leaves well to release the juice. Set aside for 1 hour.
3. Drain the sorrel from the juice and transfer it to clean dry jars.
4. Evenly pour the remaining juice into the jars.
5. Pour oil into each jar to slightly cover the brown surface.
6. Tightly close the jars.
7. Store the ready preserves in a cool place like a basement or refrigerator.

Prepared this way, sorrel can last in the pantry for many months. Enjoy!