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Dill in the winter in the freezer

Dill in the winter in the freezer

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Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Dill in the winter in the freezer:

I picked the dill from the garden. I cut it and then I chose it. Then I washed it well and spread it on the table on some paper towels to drain well, turning it from time to time, because it is preferable to freeze it dry and not wet. After that I cut it into small pieces and put it in bags as much as I put on a food. This is done with parsley and larch.

Tips sites


it can be bagged with a mixture of dill and parsley to save space

Freezing sweet peppers (for winter)!

-sweet peppers (this time we froze bell peppers).


1.Wash and dry the peppers.

2. If you plan to freeze them whole so that you can fill them in the winter, then carefully remove the stalks and seeds, without damaging their shape.

3. Place the whole peppers on a tray and place them in the freezer (if the tray does not fit in your freezer, simply spread a clean plastic bag in the drawer or on its shelf and place the peppers on it).

4.If you want to freeze the peppers in the form of cubes or strips, remove the stalks and seeds, then cut them with a knife.

5. Spread the pepper strips or cubes on a tray and put them in the freezer until they freeze completely.

6. Remove the whole peppers from the freezer and transfer them to plastic bags. If the plastic bags are thin, you can put the peppers in 2-3 overlapping bags, to avoid soaking them with other flavors.

7. Remove the cubes or strips of pepper from the freezer. Let them heat for 2 minutes, then separate them from each other, as if you were crushing them (it's an easy process).

8. Transfer a portion of pepper (120-150 g) in a plastic bag. Place the strips or cubes in the form of a strip on the bottom of the bag, then roll it into a roll.

9. Proceed similarly to all pepper strips or cubes. Then put all the rolled bags in a bigger bag.

10.Keep the peppers in the freezer. You must not defrost them before use. Add the frozen strips / cubes directly to the food and also fill the frozen peppers with the rice composition and boil them (if you thaw them beforehand, they will lose their shape).

Usually, we put the peppers in the freezer in the evening, and in the morning we transfer them in bags.

What to do if you want to put greens for the winter in the freezer & # 8211 Mistakes most housewives make

According to some studies, greenery can be stored with confidence in the freezer, especially since it does not lose much of its qualities. Specifically, for example, dill and parsley would lose by freezing only about 15-20% of properties. However, it should be noted that the greens in the freezer should not be stored for more than a few months.

Many housewives have a habit of putting greens in the freezer, but the process of storing them in bags is totally wrong, say nutritionists. For excellent storage, if you want to put greens in the freezer you must know that the best method is to freeze in plastic boxes. Be careful to close the lid tightly!
Parsley, celery, larch and dill leaves keep very well in the freezer! So it is no wonder that most housewives stock up on as many greens as possible!

Here are some rules for properly storing parsley, celery, dill or larch leaves for three to four months in freezer:
- the greens you freeze must be very fresh, washed well under running water
- to make sure the ropes are well dried, it is ideal to wipe the plants with paper kitchen towels
- plastic boxes are used, with a lid that closes well

Fresh vegetables and fruits for winter

But, do you know how to prepare them so that they are not only good-looking, but also healthy, and all the vitamins in fruits and vegetables can be stored for a long time?

If we all know the recipes for pickles and jams, our advice would be to keep the vegetables fresh in the freezer, "packed" in vacuum bags.

You can buy peppers and eggplants, bake them and pack them nicely, in small bags, enough for one serving.

Other vegetables that you can keep "natural" in the freezer are: zucchini, carrots, green beans, peas, celery, cauliflower, broccoli and vegetables such as parsley, dill, larch, stevia, spinach. If you want an excellent broth for the winter, buy fresh and beautiful tomatoes from now on and make a wonderful sauce at home. You can try various recipes - only canned tomatoes, tomatoes and hot peppers, tomatoes and garlic or tomatoes, parsley, carrots and peppers, for soups. You can organize your freezer so that it fits as many bags of vegetables as possible. You make food mixes, just like they are found in supermarkets and don't forget that frozen vegetables keep all their vitamins intact! Here are some examples of such mixtures: peas and cauliflower cauliflower, pods and carrots purumb, peas and donuts or peppers broccoli, cauliflower, carrots and peas, etc. You just have to have imagination.

In addition to the tomato sauce, zacusca,.

jams and pickles, you can make various vegetable pots, but they use preservatives and oil, plus they are cooked, and thus the properties of greens decrease considerably.

Herbs for winter. 3 methods to keep your favorite greens

You should not give up pesto sauces, thyme or tarragon steaks or parsley soups, if no green thread grows outside. From now on, keep your favorite aromatic herbs and you will have them at hand all winter. We help you with 3 simple methods.

1. Dried herbs

This method is suitable for aromatic herbs with living leaves and stems, which you add to the food from the beginning. You can dry:

Either tie them in the bouquets and hang them in a dark, dry and cool place for a few weeks until they dry. Either way, even more ingeniously (we found out), you can dry them in the microwave, without losing their flavor and color. The drying time in the microwaves depends, however, on the amount of herbs you have. To make sure you don't burn them, set shorter periods and check if the grass has dried. Dried herbs can be cleaned from the stems and kept in tightly closed jars.

2. Herbs in the freezer

This method is very good for garden greens and finer flavored herbs that you usually add to food at the end. You can put the conegalizer:

The simplest way to freeze the herbs is to wash them, dry them well and then peel them with a leaf and put them in the freezer in a tray. When they have frozen well, you can put them in containers or plastic bags in the freezer. You can also try the method of freezing in oil or water, in the ice cube tray. Frozen herbs can be stored for up to a year.

3. Prepare sauces & ldquoPesto & rdquo in herbal combinations

Any aromatic plant can easily turn into a Pesto sauce. It is good, however, to combine strong flavors with finer ones. For example, oregano with parsley, coriander or basil with parsley and mint. They are perfect in winter for spreading over pasta, fish, in dressings or meat mixes. You can keep a Pesto sauce in the freezer or you can add a little olive oil on top of it in the jar to keep the air and bacteria away.

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Cheese for the winter in a jar or freezerSheep house in the jar for the winter& # 8211 is a simple and easy recipe for preserving and storing cheese. The old recipe, from the time of the ancestors, has proven over time that it is one of the most effective and safest methods to keep cheese.

We really like winter with polished in layers, possibly with egg nests, but they also do polenta balls with cheese and sausages which come out very tasty. Of course, you can prepare as well bulz, but I would not refuse any recipe with baked potatoes with this cheese or a salted macaroni pudding with kneaded cheese.

Cheese is the food that most people include in their daily menu, so this is probably the food you always have in the fridge. Unfortunately, commercial cheeses must be consumed quickly from the moment the package is opened. Even if this food deteriorates quickly, kept in the right conditions it can be consumed for a longer period of time. Kneaded cheese with salt can be stored for 6 months to 1 year. It practically doesn't last that long, because it will be consumed much faster.

The case of sheep kneaded with salt put in jars and stuff with your fingers, a spoon or the pistil of a mortar to remove the air between the layers of cheese.

You don't have to fill the jars, you will just put them up to the base of the neck. In order for it not to catch a flower, it would be good to put a little butter, which will melt during sterilization or you can put the melted butter directly.

If you want the jars to last a long time, you can sterilize them by leaving them to boil in a pot of water, in which you put a towel on the bottom. Boil them for 20 minutes, then let them cool under a blanket until the next day.

If you have room in the freezer you can put the cheese in bags, making sure you have dosed the amount you will use only once, because you cannot put the cheese in the freezer after thawing it. It does not need sterilization.

Kneaded cheese for the winter shave or pass through the mincer with larger holes (if you have a large amount). Put in a large bowl, add salt and mix by hand. The amount of salt you will put must respect the proportion of 1 tablespoon (25 g) salt per 1 kg of sheep.

For this reason we meet it under the name of kneaded case.

Recipe for sheep in a jar for the winter it was probably the most common in communist times, when people tried to keep as much fresh produce as possible that was sold in small quantities. Nowadays, this problem no longer exists, but this cheese retains its charm and cannot be bought in the middle of winter anywhere. This recipe reminds me of the holidays spent in the country, when my uncle brought to dinner a jar of kneaded cheese that we ate with hot polenta, and my aunt sometimes made us cheese in the pan. What delicious memories!

Here's what you need to prepare for winter cheese in a jar or freezer.


37 g non-oxidized salt (for pickles)

I scraped the edges of the piece of cheese with a knife, then cut the big piece of cheese into smaller pieces and shaved them.

I put the grated cheese in a large bowl and added salt. I kneaded very well by hand, then left for a few hours to wait in the refrigerator.

I tasted to see if he still needed salt (it wasn't the case), so I was able to fill the jars.

Gradually place the cheese in the jar and stuff it with a spoon or a mortar pestle so that no air bubbles remain.

Only a thin layer of salt can be placed over the last layer of cheese, but the butter will provide a film that will prevent the formation of the flower. The jars must be sealed with lids that close very well.

The sterilization stage of the jars follows.

If you have space in the freezer, dose the cheese in the quantities you generally use, roll them well to obtain some compact cylinders, without air bubbles inside. My mother-in-law tells them & # 8220 relatives of kneaded cheese & # 8221 and used to make it every year and put it in the freezer.

The kneaded and shaped cheese is thus placed in bags that tighten as well as possible around the cheese, trying to eliminate the air, it is sealed or tightened well so as not to absorb the smell, then it is placed in the freezer.

The jars with kneaded cheese are kept perfectly in a cool place for a period of 6 months up to a maximum of 1 year. They can be stored in the freezer for a maximum of 1 year.

I hope you find the recipe useful and you will keep the sheep's cheese kneaded either in jars or in bags in the freezer.

For those who do not have enough space in the freezer, I leave here a video recipe in which I show how to keep eggplants in a jar for the winter.

Why scald (blanch) vegetables before freezing?

Beyond the fact that blanched vegetables take up less space in the freezer, this operation has scientific explanations. By scalding (at 85-95 C) the enzyme called peroxidase & # 8211 is annihilated which is responsible for their depreciation over time (see here). Peroxidase is present in beans, peas, leeks, cabbage, carrots, spinach, squash, etc.). All these vegetables are better preserved if they are blanched before freezing. Bleaching is the operation of scalding vegetables immediately followed by their sudden cooling in water with ice cubes (or in special industrial tunnels). Bleaching also removes air from the tissues. That is, they decrease in volume and also decrease oxidation processes. However, the bleaching times and temperatures must be observed: too long or too high a temperature leads to the complete cooking of the vegetables.

A scientific show on BBC Earth showed the freezing of freshly picked peas from the farms around the factory. If it were frozen raw (directly after removing the pods) it would keep only 4 weeks (after freezing) the essential properties. Instead, after passing it through a steam jet and then through a cooling tunnel, an optimal consumption period of 18 months is ensured (by freezing). You can read more here & # 8211 chap. 9.2.7.

Conclusion: It is NOT advisable to freeze raw bean pods because they take up a lot of space and become perishable faster.

I put in the freezer bags with 500 g of bean pods. Regarding the size of the bags, you must take into account the number of people for whom you usually cook. Do not put 2 kg in a bag if cooking for 1-2 people. Better a poor horse than no horse at all.

Vegetable in the freezer. How to properly freeze vegetables for the winter

There are two ways to freeze vegetables for soups, stews and stews. Before the freezing stage, comes the preparation of vegetables and greens. No matter how you choose to keep them, vegetables and greens are washed very well and cleaned.

Finely chop, either with a knife or a food processor, as desired. Some vegetables can be grated, such as carrot, parsley root or parsley. It is not recommended to do this with onions.

Vegetable in the freezer. After chopping and putting in the bowl all the chopped vegetables and chopped greens, you have to choose between the two freezing methods. The first is to freeze the vegetables in separate containers. This way you will be able to mix the ingredients at the time of preparation, depending on the dish being cooked.

The second method is to freeze the vegetable mixture. It can be prepared for soup, stew, pilaf or other dishes. Here the difficult part is the fact that you have to think carefully when you make the mixture for what food will be used, in fact, writes

Vegetable in the freezer. But, regardless of the option we choose, we will certainly appreciate the effort now. We save time, energy and even money. An investment made now will only bring us benefits in the coming months.

Baked eggplant put in the freezer for the winter

2 years ago I published on the blog the recipe for eggplant salad in a jar for the winter You can see it here. Well, then I didn't think to write on the blog and how to keep them baked eggplant put in the freezer for the winter.

That's because it seems to me a very simple recipe that everyone knows. Or rather, I don't know if it fits too well in the "recipes" chapter, but rather in the practical one, like "how to".

Probably the next question will be: good, so why do you want to publish now how to put eggplant in the freezer for the winter? The answer is simple. Readings and Flavors is not necessarily a blog with culinary recipes but also has a category of practical tips. Less developed, that's right.

But it doesn't hurt that this part of the blog is also highlighted. So here is the reason why now I will tell you how to put eggplant in the freezer for the winter and why there will be such articles, simple, practical and very helpful recipes for any housewife.

Returning to our eggplants, that is, to today's subject, baked eggplant put in the freezer for the winter let's see how to proceed in order to enjoy them in the winter as well.

It's true that nowadays we find eggplants in supermarkets and in winter, but I think we all know that they don't taste very good, like any vegetable that is cooked out of season. Not to mention that they are also very expensive and it's harder to afford to buy eggplants to bake in the middle of winter.

So the ancestral option of preserving eggplants by baking and then keeping them in the freezer is the best, simplest, most practical and most "on a budget".

Here are some basic things to keep in mind when you want to preserve ripe eggplants, put in the freezer for the winter:

1. The best eggplants for baking and storing over the winter are the ones now, from the end of August. This also relates to the price factor, not just quality.

2. To bake and keep eggplants in the freezer we must choose the large, well-baked, black ones.

3. Baking the eggplants can be done directly on the flame from the stove, on a tray placed on the mesh from the stove, on the embers of the barbecue in the yard (who has it) or even in the oven tray. Each according to possibilities.

4. After baking, we clean them as soon as possible, even if they will burn our fingers a little.

5. Once cleaned, we will put them on a wooden bottom or in a plastic strainer to drain the juice left by them. Juice that is bitter and that we will throw away later.

6. We will NOT use metal objects for cleaning or draining because the eggplants will blacken in contact with it! Ideally, as I said above, use wood or plastic.

7. Avoid using water as much as possible when cleaning eggplants and do not wash them after cleaning. They will soak even more with water and will become bitter over time if you do not drain them very well.

8. If you bake the eggplant directly on the flame from the stove, it will obviously get dirty and need to be baked. To make it easier to clean, use aluminum foil that is placed on the stove, in 1-2 layers, around the mesh of the stove. After baking, the foil is removed and the stove will remain clean. Any dirty parts can be easily cleaned with water and special solutions for cleaning the stove.

9. The eggplants are best baked on a special baking tray / plate, placed on the stove, if you put a pot over them as a lid. In this way they will also bake due to steam and the baking process will take much less time.

10. In winter, when you want to use eggplants, they must be thawed the day before and drained. Eggplant salad can be made by grinding it with a wooden or plastic spoon or it can be used in various other dishes in which pre-baked eggplant is used.

How to freeze basil for the winter

I recently asked the girls from a group of cooking enthusiasts how to keep basil for the winter.

Among the various answers, one attracted my attention more (thank you, Oana Morariu & lt3), namely the one with the idea of ​​freezing in the space dedicated to the freezer for the formation of ice cubes.

I found the idea super cute and practical, so voila!

How to freeze basil for the winter

We wash the green basil leaves well under a stream of cold water.

Let them drain or dry them in the lettuce dryer.

We prepare the tray for ice forms.

We take the chopped basil and put it in the forms, leaving only a little space.

Pour lightly over the oil.

Carefully insert the tray in the space dedicated to freezing (of course it is very ok with silicon shapes or what other options you have at home)

Leave for a day in the freezer.

We remove the tray and, if it is made of silicone, we just easily move the shapes and they come out simple. If the tray is plastic and not malleable, insert the tray in warm water for 2-3 seconds, taking care not to reach the water on top.

With the tip of a knife, quickly remove the frozen basil cubes.

We put them in bags that we keep in the freezer and use a cube or two to season the food.

NOTE. After I took them out on the plate, I put them in the freezer for another hour with the plate in order to keep their shape even better, frozen and out of shape. Only then did I put 10 in each bag.

Of course you can keep basil simple, in bags, chopped or not, but this idea seemed much more practical and better.

& # 8220The basil will be the last ingredient to be added to the recipe because if it is treated for a long time at high temperatures, its oils will evaporate.

Chopped, fresh or dried basil leaves are used to flavor various types of vegetables, steaks or dishes, soups and even vegetable and fruit salads. Basil is one of the main ingredients in pesto salad, a green sauce that can be added to soups, vegetables, fish and various types of pasta. & # 8221


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