1. Frozen
This method of storing dill is simple and common.
Fresh dill should be divided into small bundles or grind it. It is necessary to lay out dill on a sheet of baking paper or on several layers of paper towels to dry well.
Fold in plastic bags or containers and place in the freezer.
2. Drying
First, dill must be chopped and distributed on a grid or sheet of baking paper. The drying process takes place in the oven or dehydrator at low temperature (approximately 40–45 ° C) within a few hours until it becomes crumbs.
After drying, dill should be stored in a sealed container in a cool and dry place.
3. Kvaming
Clean dry bunches of dill are put in a large jar. The marinade solution is prepared from water, vinegar, salt and sugar.
To do this, in warm water you need to dissolve 1-2 tbsp. l. salt and 1-2 tbsp. l. sugar for every 500 ml of water. If desired, you can add lemon juice or citric acid to the solution to enhance the taste.
Dill is poured with marinade, covered with a lid and left for several days at room temperature. After pickling, dill can be stored in the refrigerator for several weeks.
