SALT-PRESERVED DILL
I love dill, but it goes slimy pretty quickly. I ran across this recipe for preserving fresh dill on a number of Lithuanian websites. I tried it, and today, my three-week preserved dill is just a tiny bit wilted, but perfectly good in my saltibarsciai for lunch. I don't know how long it will keep, but certainly longer than without this treatment. An accurate scale is essential for this recipe, you cannot measure by volume.
Provided by duonyte
Categories Vegetable
Time 20m
Yield 1 batch
Number Of Ingredients 2
Steps:
- The above quantity is illustrative - use however much fresh dill you have, weigh it after cleaning it, and then weigh out 20% of that in salt. If you are using a kilo of dill, you would use 200 g of salt, for example.
- Wash the dill and allow it to dry thoroughly - I placed the stems on a wire rack overnight.
- Pluck off the fronds and very tender stems, discarding the rest. Weigh it at this point.
- In a clear plastic container with a plastic lid (I used a mayo jar), layer the dill and the salt, tamping down the dill gently as you layer it. Be sure to use all of the salt, as this is what will prevent bacterial growth.
- Do not fill the jar to the top, leave an inch or so between the dill and the lid.
- Store in the refrigerator.
- Refresh the dill before using by rinsing in tepid water.
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