Celery for the winter - 5 very simple recipes

Celery is a plant that contains many vitamins and beneficial essential oils. It refreshes the taste of any dish. Celery can be prepared for future use. Use one of the recipes to preserve celery for the winter.

The plant can be pickled, supplemented with herbs and spices, or used to make a flavorful dressing for soup in combination with other vegetables.

Celery stalks are used for cooking; they can be prepared for the winter, retaining maximum benefits.

Harvesting celery for the winter

This is the simplest recipe that requires virtually no effort and will save your time. The most affordable products are used for harvesting.

Ingredients:

a bunch of parsley;
a bunch of dill;
celery stalks;
salt.

Preparation:

Remove coarse fibers from the celery stalk. Cut into several pieces.
Finely chop the dill and parsley. Mix with celery. Add salt.
Place the resulting mixture into jars. Close with a nylon lid.
Store the preparation in the refrigerator.

Recipe: Pickled celery stalks. Calorie, chemical composition and nutritional value

Celery is a plant from the Umbelliferae family. We know it not only as a valuable and tasty food product, but also as a medicinal product. In some cases, traditional medicine suggests using masks, compresses and drinking celery juice for various diseases. It is believed that the juice of this plant helps strengthen the immune system and effectively fights vitamin deficiency.

In this article we will tell you about the simplest and most interesting recipes for pickled celery at home. We will help you select and prepare products for this snack. In addition, you will learn about its composition and beneficial properties.

Drying natural and accelerated

Another way to preserve celery is drying. Like freezing, it helps preserve all the beneficial properties and qualities of the vegetable. Moreover, you can dry both leaves or stems, and root vegetables.

In order to properly prepare celery greens and preserve their benefits, you need to remember several features of this process:

Leaves and petioles can be dried either in crushed form or whole.
Place the greens in a thin layer on a baking sheet or tray lined with paper.
Dry, turning occasionally, at room temperature in a ventilated area or under a shelter outdoors.
After drying, place the seasoning in an airtight container and place it in a dark, dry place. Whole sprigs can be chopped or stored as is.

Even completely dry celery does not change its color, smell and taste for up to 2 years.

Take your time and let the plants dry well, then the celery will be stored for a long time: it will not mold or rot.

You can speed up the drying process using an oven, microwave or electric dryer. The temperature should be about 40 °C.

If you harvest petioles and leaves at the same time, you need to take into account that the leaves dry quickly, but the petioles remain wet for some time. Separate the leaves from the cuttings (it’s very easy to do this when dry), and dry the cuttings.

You can dry celery root vegetables in the same way. They also contain many useful substances, and the range of culinary dishes using them is very diverse.

Pickled celery stalk: recipe with photo

Ingredients:

drinking purified water - 9 glasses;
table salt - 30 grams;
citric acid - 3 grams;
cloves - a couple of pieces;
black peppercorns - as needed;
vinegar 9% - 1 tbsp. l.;
root celery - kilogram.

Such a simple, but at the same time tasty and nutritious snack can be eaten with boiled rice, potato dishes and pasta. In addition, celery prepared in this way is perfect for alcoholic drinks.

Recipes for celery preparations

It’s rare to find celery in supermarkets in winter - an aromatic and piquant herb with a unique composition. But real housewives have learned to independently prepare leaves, petioles and root fruits of celery for the winter in home, familiar conditions, preserving in the product essential oils, amino acids and vitamins that are so necessary for the human body.

A simple recipe will not only preserve the vitamins present in vegetables, but also prepare seasoning quickly, without any difficulties.

dill - bunch;
celery - a bunch;
parsley - a bunch;
salt.

Method of preparation: sort through the washed greens, remove dry and spoiled stems. Then finely chop each bunch with a knife, mix together and rub with salt. Place the workpiece prepared in this way into glass jars with lids.

Source: https://VmkHelp.ru/yagody-frukty/solenyj-selderej-stebli.html

Vegetable preparation with celery

Add seasonal vegetables to a flavorful plant and you have a great borscht dressing to always have on hand. You can also add the preparation to side dishes.

Ingredients:

500 gr. petiole celery;
1 kg. Luke;
1 kg. tomatoes;
1 kg. carrots;
300 gr. bell pepper;
a bunch of greens - dill, parsley;
2 tbsp. salt.

Preparation:

Clean the celery stalks from coarse fibers. Chop finely.
Grate the carrots. Cut the pepper into strips. Onions and tomatoes - cubes.
Combine all vegetables. Add finely chopped greens. Add some salt. Stir.
Divide into jars. Close with a nylon lid. Store in the refrigerator.

Selecting and preparing leaf celery for long-term storage

To ensure that leaf celery, when harvested for the winter, retains the maximum amount of useful elements until the next harvest, it is important to choose it correctly. Experienced housewives have some advice on this matter:

Experienced housewives have some advice on this matter:

Greens absorb all the chemicals used to treat them when growing them. They are preserved by drying, freezing and canning. Therefore, in order for the greens to be beneficial, for harvesting they choose plants grown in their own garden, or buy from a trusted seller on the market. A store-bought product usually contains a minimum of useful substances.
Greens are harvested while they are still growing in open ground. Greenhouse plants contain much less nutrients.
Cut plants before they begin to bloom. Otherwise, all the nutrients and beneficial elements will end up in the flowers and not in the leaves.
The greens should have a rich green color. Yellowish and drooping plants are not taken for harvesting.

It is recommended to harvest celery for the winter on the day it was harvested.

It is important to properly prepare the greens before harvesting:

Celery sprigs are sorted and inspected. Remove all yellowed, drooping, as well as traces of mold, disease and insect activity.
The greens are washed with cold water. Then it is dried.

Petiole celery for the winter

Celery improves digestion, has a beneficial effect on vision and rejuvenates the skin. Try to add as much of it to your diet as possible. And in order not to lack it in winter, prepare it in brine.

Ingredients:

500 gr. celery stalks;
2 tbsp. salt;
4 garlic cloves;
1 tbsp. vinegar 9%;
2 tbsp. Sahara;
2 bay leaves.

Preparing celery for storage

Different varieties of garden crops are harvested at different times. Leaves and stems are cut in the fall, in September-October, depending on weather conditions. Then they are dried and sorted, removing parts that begin to deteriorate.

The root species can withstand temperatures down to –3°C, so it is dug up later, after the first frost. When the temperature drops, the tuber root accumulates useful substances, so early collection is undesirable. The rhizome is fragile; a flat-toothed fork is used for harvesting. After it has been removed from the ground, the tops are cut off, leaving 2-4 cm, and small thin root shoots. The surface of the tuber is cleared of soil, and then it is dried, but not in the sun, but in a ventilated room.

After 3-5 days, the celery roots are sorted out. Only the dense ones are left, with a smooth skin, without flaws or growths. Damaged ones will quickly begin to rot.

Attention! To reject rhizomes with voids, they are tapped. If after impact the sound is dull, you can put it away for storage; if it is ringing, there is a cavity inside

Lack of maturity and the onset of rotting are determined by pressing - low-quality tubers are soft, high-quality tubers are dense.

Assorted vegetables with celery

This vegetable mixture has a very spicy aroma thanks to celery. It can be used to complement hot dishes, decorate steaks or season soups.

Ingredients:

1 kg. celery stalks;
1 kg. tomato;
1 kg. zucchini;
300 gr. carrots;
2 tbsp. salt;
2.5 tbsp. Sahara;
100 gr. vegetable oil.

Preparation:

Finely chop the celery.
Grate the carrots on a coarse grater.
Cut the tomatoes into half rings.
Cut the peel off the zucchini and remove the seeds. Cut it into cubes.
Mix all the vegetables. Add salt and sugar. Pour in the oil.
Cover the mixture and leave for a couple of hours to release the juices.
Bring the mixture to a boil and cook over medium heat for half an hour.
Place into jars and roll up the lids.

Harvesting leaves

For harvesting leaf celery for the winter, the most common methods are:

drying;
freezing;
dry salting;
fresh storage.

The easiest way to preserve greens is to dry them, chop them and place them in a cloth or paper bag. You can also use glass containers. Such storage conditions preserve microelements, vitamins and essential oils as much as possible.

Before drying, the leaves of the collected plants should be torn off, tied into bunches and hung in a well-ventilated place, protected from the sun. You can spread the greens on the table and cover with a sheet of paper or gauze and leave for about a month.

Preparation by freezing is most popular among housewives. The method is quite simple and consists in the fact that the greens:

crushed;
placed in ice trays;
filled with water;
frozen in the freezer.

The next method of preparation is direct salting. Leaf celery prepared using this method stores well and can be used in any dish. When using, be aware of the high salt content of the spice.

Pickling recipe:

1 kg of chopped greens;
250 grams of salt.

Mix the ingredients thoroughly and place tightly in sterilized jars, which after the juice appears, seal them hermetically and store them in the basement or refrigerator.

Gourmets can try keeping leaf celery fresh. To do this, you need to dig up the plant in the fall along with the roots, preserving the earthen ball, and bury it in the basement. In midwinter you will have young greens for your table.

Pickled celery

The aromatic plant can also be pickled. In this case, you can serve it at the table as an independent dish, and complement it with boiled potatoes or rice.

Ingredients:

2 stalks of celery;
5 cloves;
5 pieces. allspice;
2 tbsp. salt;
1/2 tsp. citric acid.

Preparation:

Finely chop the celery. Pour in 0.5 liters of water. Add citric acid and bring to a boil.
After boiling, cook for 3 minutes.
Divide the celery into jars. Also arrange the spices.
Fill the contents with brine. Roll up the lids.

Celery will diversify your usual winter preparations. Marinate it or make a soup dressing that you can take out of the refrigerator at any time.

How and where to store it correctly

The root and stem fragments of the aromatic herb are saturated with useful components that are so necessary for the human body due to their shortage in the winter. Each part of the plant does not lose its rare properties during storage:

in the refrigerator compartment;
in the freezer;
in dried form.

Greens mixed with salt preserve the entire complex of vitamins and microelements. To prevent the grass from withering, at normal room temperatures, it is recommended to eat the green leaves or use them to prepare any dishes literally a few days in advance.

The vegetable root, packed in film, will not undergo putrefactive processes for 30 days when stored in a room with a temperature of about 3 degrees. A six-month storage period is available for this part of the plant if:

its root part will be located in the basement or cellar;
the plant will be packed in cellophane;
part of the aromatic herb will be located in boxes with sand.

To preserve the root part of the plant for a longer period of time, some sorting is carried out. Fruits are selected that are smooth, even, without any visible defects or cracks. The emptiness inside the vegetable is indicated by a vague empty sound that can be heard if you knock on it. Such a root crop will not be shelf-stable.

For storage during the winter, the leafy part of the plant with bright greenery, without wilted stems, is suitable. The stem and leaf varieties of the crop are washed, dried and sent in foil to the refrigerator.

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The root part of the celery is crushed using a grater or blender, placed in bags and put in the freezer. Root crops do not rot or dry out in boxes filled with sand somewhere on a loggia or balcony. Celery in salted, pickled form, as preserved food, rolled into jars, does not spoil in basements, special pits or in the refrigerator.

Proper drying of the leaves and stems of the plant guarantees the preservation of useful components throughout the whole season. The vegetable does not lose its taste and beneficial qualities and aroma when frozen in the form of pieces using special ice molds.

Despite the fact that the aromatic herb brings great benefits to the human body, celery is not for everyone. Vegetables are not recommended for consumption:

for kidney stones;
with thrombophlebitis;
for epilepsy;
during pregnancy and lactation.

Basically, the fragrant herb is beneficial, helps normalize weight, strengthen the nervous and immune system, and restore lost appetite with its aroma and piquancy.

The root variety of celery is a very valuable crop for humans. It contains many microelements and vitamins. Root vegetables are used to make main courses and are used as an ingredient in salads and stews. Such celery is not always easy to find on vegetable shelves. Therefore, people who care about their health try to prepare it for the winter. There are many recipes for storing root vegetables. Videos and recommendations from experts will help you understand them.

Positive effect on the body

The most useful part of this plant is its root. It contains more vitamins and nutrients. The root is often added to medications whose action is aimed at improving kidney and liver function.

The beneficial effects of celery on the human body are as follows:

gives the skin a well-groomed and elastic appearance;
strengthens the body's immune and nervous systems;
prevents osteoporosis;
strengthens nails, teeth, hair and bones;
increases human performance;
normalizes sleep and calms nerves;
is an effective remedy in the fight against stress;
helps to lose excess weight;
removes waste and toxins from our body;
significantly slows down the aging process;
increases the level of hemoglobin in the blood.

Celery is strictly contraindicated for people with high blood pressure, suffering from ulcers and gastritis, as well as gallstone disease.

With garlic

The snack can be added to any dish. To obtain a more delicate preservation, it is recommended to clean the stems by removing inedible and coarse fibers. Let's look at how you can prepare celery stalks for the winter.

Products:

garlic - 70 g;
celery stalks - 700 g;
table vinegar - 25 ml;
granulated sugar - 50 g;
laurel - 3 leaves;
filtered water - 2 l;
table salt - 50 g.

Pour the required amount of liquid into a saucepan, add salt and cook until completely dissolved. Meanwhile, combine the acid with granulated sugar and place in salted water, stir.

Rinse the celery stalks and chop them. Place peeled garlic cloves, bay leaves on the bottom of sterile jars, and celery on top. Pour in the prepared sweet and sour mixture, cover and sterilize for a quarter of an hour. Carefully remove containers with contents, seal tightly, turn over and cool.

Onion-celery sauce

Components:

turkey or chicken broth – 200 ml
celery stalks – 3 pcs.
onion – 1 pc.
milk – 50 ml
parsley – 20 g
bay leaf – 1 pc.
wheat flour – 30 g
butter – 30 g
cloves – 3-4 pcs.

First, cook the rich broth, then strain it. Now let's start preparing the klute onion, which is extremely simple to make. To do this, peel a regular onion and stick a clove into it. We will cook it together with celery, parsley and bay leaf in a ready-made broth. While we have 15 minutes, we work on other ingredients: melt the butter and flour in a saucepan, carefully making sure that nothing burns. After a minute, pour in the milk in a thin stream and cook the sauce for about 10 minutes. Blend all the vegetables in a blender and add them to the milk mixture along with the broth. Depending on the desired thickness, not all of it can be poured in.

Celery, apple and olive sauce

Ingredients:

sour cream – 5 tbsp. spoons
celery – 1 root
apple – 1 pc.
olives – 20 g
lemon juice – 5 ml
leek – 1 stalk
sugar and salt - 0.5 teaspoon. spoons

Three celery on a grater, mix the root vegetable with apples, cut into small cubes. We also cut the leeks and olives very finely. Pour everything with sour cream, whipped with lemon juice, sugar and salt. Mix thoroughly and serve with a variety of dishes. If desired, you can blend everything in a blender, but it’s better to cut it as finely as possible with a sharp knife.