Homemade frozen dill for the winter with salt

I prepare it every year in the freezer, seasoning the tender green branches with salt. You can store frozen dill prepared in this way in a frost-resistant container or plastic bag. The type of packaging does not affect the taste of the product. Learn more about how to freeze dill for future use in the recipe with step-by-step photos.

For freezing, use young dill as in the photo. The height of the stems is no more than 15 cm. Even after defrosting, such greens will be fragrant, soft and tender. If you take branches from tall, hardened stems, you must take into account that all the aroma of dill will already be in the seeds, and not in the greens.

And one more important point. For this preparation, you cannot use iodized salt; it will make the dill bitter. It is best to use coarse white salt, also called rock salt.

How to freeze dill for the winter

For 300 grams of fresh dill you will need approximately 100 grams of coarse salt. This rock salt is easily shaken off frozen greens and dill will be tasty in both salad and soup.

We cut off the roots of the dill, rinse it under running water, then tie it in a bunch and dry it on a clean towel or napkin.We tear off the soft greens from the stems and put them in a deep bowl.

Cover the soft and tender dill sprigs with salt.

Shaking the bowl, mix the salt and herbs. Do not crush the branches, the workpiece must remain dry!

Transfer the dill and salt into a bag and put it in the freezer.

We take out frozen dill as needed.

At the same time, we simply shake the grains of salt back into the bag, and use the dill for its intended purpose.