Salting dill for winter in jars

How to pickle dill for the winter in jars? Before cooking, you need to rinse the dill well in several changes of water, then separate the soft greens from the hard stalks. That is, take only tender twigs from dill. Then dry the dill well, it should be completely dry. You can spread it out on paper towels or on a clean cloth.

Dried dill greens should be cut the way you usually cut greens for salads, soup, second courses, etc. Smaller or larger - depends on your preferences, but keep in mind that it is in this form that you will add it to dishes.

Mix chopped dill with salt. It is best to do this in a bowl, while rubbing the dill with your hands so that it releases the juice.

Leave the dill to stand in the bowl for about 30 minutes.

Then, in clean, better sterilized, jars, transfer the dill in dense layers, squeezing out the air so that there are no voids and tamping the greens well. Fill the jars to the top in this way. At the very top there will already be dill with juice.

To be sure, you can salt the top, and then twist the jars with lids (twisting) and store in the refrigerator, using as needed. I keep the cans on the door at the bottom.

How to calculate the number of cans, why banks explode and how to avoid it, as well as secrets and life hacks, read the article about preparations for the winter.