What is the best way to prepare parsley for the winter at home: recipes, methods, in jars

Parsley for the winter, prepared at home, will be the best seasoning for meat and fish dishes. Grass bought in a supermarket does not have the same aroma and set of vitamins that are part of greens grown in the summer. Therefore, at the height of the summer season, housewives are preparing the product.

Preparing parsley for harvesting for the winter at home

Before storing parsley for the winter, it is sorted out. Remove roots, damaged and yellowed leaves. Then soak in water for 15 minutes to wash off the dirt. After this, change the water in the bowl several more times, rinsing the product in it.

If the spice was purchased in a supermarket, it is recommended to keep it in a vinegar-salt solution for 20-30 minutes. This will kill all pathogenic flora.After this, rinse under running water.

The washed grass is laid out in a thin layer on a paper towel, leaving for 15-20 minutes to drain the water.

What can you make from parsley for the winter?

There are several ways to store greens for the winter. The culinary seasoning is frozen, dried, pickled, sauces and adjika are prepared.

Freezing parsley

Freezing is the easiest way to provide yourself and your family with vitamins throughout the winter.

There are many recipes for storing greens in the freezer. The product is frozen in portioned bags, semi-finished products are made in ice trays.

You can prepare cubes for the winter as follows:

1. Clean dried greens are finely chopped and placed in plastic or silicone molds.
2. To keep the culinary spice in shape, add cooled boiled water. The workpiece is sent to the freezer for 2-3 hours.

After the grass and water freeze, they are placed in zip-lock bags. Such cubes can be made with vegetable or butter.

Drying parsley

Like frozen, dried herb does not lose its aroma and beneficial microelements

The shelf life of the dried product is up to two years. Greens can be dried naturally by finely chopping them and laying them out on parchment paper in a shaded area. Another way is in the oven.

You can dry the grass for the winter in the oven as follows:

1. The grass is laid out in a thin layer on a baking sheet.
2. Place in the oven, preheated to 40ᵒC for 4-5 hours. In this case, the door is not closed.

The finished product must be completely dry. The dried herb is stored in glass jars. Do this under a hermetically sealed lid to prevent bugs or moths from getting in.

Classic pickling of parsley

To keep parsley fresh for the winter, some housewives pickle it. Previously, this method of harvesting greens was very popular, but with the spread of freezers it began to be used much less frequently. Take 1 tbsp per bunch of finely chopped herbs. spoon of salt. The resulting mass is mixed well until the parsley releases its juice.

The mass is placed in sterilized jars, covered with a nylon lid, and stored in the refrigerator. Salt is a good preservative. Therefore, this seasoning will last up to 12 months.

As a rule, after adding the preparation to any dish, it does not need an additional portion of salt.

Parsley in marinade

To store parsley for the winter at home, not many people use the marinade method. But in winter, such a dish will come in handy.

The pickled product retains all useful microelements; greens add summer colors to dishes

Ingredients:

• fresh parsley – 500 g;
• garlic – 4 cloves;
• bay leaf – 2 pcs.;
• sugar – 150 g;
• salt – 150 g;
• table vinegar - 150 ml;
• water – 800 ml.

Cooking algorithm:

1. Garlic and herbs are finely chopped with a knife and placed in sterilized jars. Crush with a spoon.
2. The liquid ingredients are poured into an enamel container and brought to a boil.
3. The brine is boiled for 10 minutes. Then remove from heat and pour into containers with herbs.
4. Jars with the workpiece are sterilized for 20 minutes.

After the specified time, screw the lids on and turn them upside down. The jars are wrapped in a warm blanket for 12 hours, after which they are sent for storage in the cellar.

Canned parsley for the winter at home

Canned greens are suitable for preparing salads, sauces, first courses

In addition to the herbs, take a bunch of dill and celery.

Recipe:

1. The prepared greens are chopped.
2. Place in a container, add layers of salt and mix well.
3. The mixture is allowed to stand for 30 minutes, then put into jars.
4. Leave in the refrigerator for several days. The parsley will settle, then you can add the greens to the jars up to the rim.

This culinary seasoning can be stored in the refrigerator all winter.

Parsley in a blender for the winter

To store parsley in winter using this recipe, it is not necessary to separate the leaves from the branches. The mass whipped in a blender will become homogeneous, the stems will not be felt.

The crushed semi-finished product will become a seasoning for any dish.

Procurement algorithm:

1. The prepared grass is cut into three parts and placed in a blender bowl.
2. To make the mixture stick better, add vegetable or olive oil. For 50 g of product you will need 80 g of liquid ingredient.
3. Beat the mass well until smooth.
4. The workpiece is laid out in silicone molds or into ice cubes.
5. The semi-finished product is placed in the freezer for 3-4 hours.

When the mass freezes, remove the cubes from the molds and place them in plastic bags. Frozen cooking seasoning is good for use within 12 months.

Parsley with garlic for the winter

A large bunch of greens after processing is placed in a small glass jar

This seasoning is convenient to store; it is added to soups, sauces, and gravies.

Ingredients:

• parsley – 200 g;
• medium head of garlic – 1 pc.;
• salt - to taste;
• vegetable oil - 50 g.

Preparation:

1. Prepared greens and peeled garlic are ground in a meat grinder.
2. The mass is poured into an enamel container and mixed with vegetable oil.
3. The workpiece is placed in sterilized jars.

Garlic seasoning can be stored in the refrigerator for 14 days to two months.

Preparing parsley for the winter in vegetable oil

A recipe with vegetable oil allows you to prepare parsley for the winter and preserve its aroma almost in its natural form.

Vitamins are well preserved when fat is added to greens. At the same time, the grass does not lose its beneficial properties.

Cooking algorithm:

1. The washed, dried culinary seasoning is crushed and compacted into jars.
2. Pour unrefined vegetable or olive oil on top.

Close the container tightly with a nylon or threaded lid. Sent for storage in the refrigerator.

To make the seasoning last longer, some housewives have adapted to adding these ingredients.

Adjika from parsley for the winter

Recipes for parsley in the form of adjika came to Russians from the sunny Caucasus

This is a good alternative to store-bought ketchups and sauces that are rich in preservatives. For most housewives, adjika is associated with tomatoes, however, there are many recipes for this dish for the winter, where the main ingredient is parsley.

Spicy adjika for the winter with parsley

The seasoning can be stored in the basement or pantry, since the components of adjika undergo heat treatment.

Ingredients:

• parsley – 300 g;
• peeled garlic – 100 g;
• green bell pepper - 1 kg;
• hot green pepper - 4 pcs.;
• sugar – 80 g;
• wine vinegar - 70 ml;
• salt – 40 g.

Recipe:

1. The prepared herbs, garlic and pepper are ground in a meat grinder.
2. Sugar and salt are added to the resulting mass. Mix everything well.
3. Leave the mixture for 15-20 minutes to allow the vegetables to release their juice.
4. Adjika is put on fire. Bring the seasoning to a boil.
5. After boiling, vinegar is poured into the mixture. Bring to a boil again.

The hot sauce is poured into sterilized jars and the lid is screwed on. Then the containers with the blanks are wrapped in a warm blanket until they cool completely.

Green adjika with parsley for the winter

The adjika recipe includes several additional ingredients that make the preparation more tasty and aromatic.

Required ingredients:

• parsley – 150 g;
• cilantro – 150 g;
• large head of garlic – 1 pc.;
• walnuts – 125 g;
• hot green pepper – 1-2 pcs.;
• salt – 1 tbsp. l.;
• table vinegar - 3 tbsp. l.;
• khmeli-suneli seasoning - ½ tsp.

The process of preparing adjika for the winter:

1. Before use, wash the pepper and remove the seeds.
2. Garlic is peeled.
3. The greens are sorted, washed and dried.
4. All ingredients are ground in a meat grinder.
5. Seasoning, salt and vinegar are added to the green mass.
6. All ingredients are thoroughly mixed. Place in pre-prepared sterile jars.

Store green adjika in the refrigerator

Adjika from parsley with bell pepper

An original recipe for the winter that goes well with any dish. Adjika made from parsley with bell pepper is suitable for those who like not too spicy dishes.

Ingredients:

• parsley – 300 g;
• hot pepper – 80 g;
• bell pepper – 500 g;
• garlic – 170 g;
• sugar – 2 tbsp. l.;
• salt – 1 tbsp. l.;
• table vinegar - 4 tbsp. l..

Recipe:

1. The prepared greens along with the branches are cut into pieces.
2. The pepper is peeled and the garlic is peeled.
3. All ingredients are ground in a meat grinder.
4. Salt, sugar, and vinegar are added to the resulting green mass.
5. The adjika is thoroughly mixed.Place in sterilized jars and cover with lids.

Adjika is stored in the refrigerator

Recommendations for harvesting parsley

Recommendations for collecting greens:

1. The best period for collecting greens for the winter is when the parsley has not yet released its flowers. At this time, its leaves are still soft and tender, then they begin to become coarse.
2. The preparation of raw materials is carried out in the morning in sunny weather, after waiting for the dew to disappear.

The best option to collect parsley for the winter is when it reaches a height of 10-12 cm

Overgrown grass will have stems that are too stiff.

Conclusion

Parsley for the winter, prepared at home, will help preserve the vitamins and microelements the body needs for normal functioning. The main thing is to listen to the advice of specialists in grass procurement, carefully sort out and prepare the raw materials.

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