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Szczaw dobrze wypłukać, osączyć na sicie, zemleć w maszynce i posolić do smaku. Miazgę zagotować i gorącą nakładać do wygotowanych i wyparzonych butelek/ najlepiej ¼ litra/ ,butelki zakręcić . Przygotować naczynie do gotowania, wstawić butelki, nalać do ¾ wysokości garnka wody i gotować około 20-30 minut od momentu zagotowania się wody. Przechowywać w suchym i chłodnym miejscu.