Content
Thanks to technological progress, many now freeze greens and consider this method the most convenient. However, some are not going to give up old proven methods and still salt parsley and other herbs according to their grandmother’s recipes. Below you can see some options for pickling parsley for the winter. When prepared correctly, the product will last a long time and complement any dish well.
How to pickle parsley correctly
Jars of any size are suitable for storing seasoning. But it is most convenient to use small containers in order to quickly use an open jar. This way, the seasoning will not have time to deteriorate. Immediately after opening, air enters the jar, so it will not be possible to store the open container for a long time.
The amount of salted parsley is determined by the housewife herself. The main thing is to take into account certain proportions. Under no circumstances should they be violated, as this may result in the workpiece not being salted and quickly deteriorating. In the classic recipe, fresh herbs should contain 5 times more than salt. The coarsest salt is chosen for such preparations. Due to the fine salt, the seasoning may not pickle properly. It would be a shame if the wrong salt causes the greens to spoil.
Classic salting method
To pickle parsley we need the following ingredients:
- kilogram of parsley;
- 0.2 kg of coarse kitchen salt.
Next, they begin to prepare the workpiece itself. The parsley is thoroughly washed and sorted. It is necessary to remove all damaged and limp leaves. Then all suitable branches are dried on a paper or waffle towel.
After this, all the leaves are cut and ground with prepared salt. The pulp is slightly crushed by hand. The main thing is that the salt is evenly distributed over all the pieces. It's time to fill the jars with seasoning. The pulp is poured into containers and lightly compacted. You don't need to fill the jar completely. You should leave a little space on top, which in the future will be filled with the secreted juice. For sealing, use ordinary nylon lids. They close the jars tightly and send them for storage in a cold place.
Pickling parsley sprigs
For this recipe we need to select only soft young sprigs of parsley. Rough stems are not suitable for this. There is no need to cut the components; they will be prepared whole. At the same time, the branches should not be too long and lush. Such branches are divided into smaller ones. The salt crystals should be well distributed between them. Some housewives prefer to sterilize jars for this preparation, while others simply pour boiling water over the containers. In principle, too thorough heat treatment is not necessary, because the seams will be stored in a cold room. Therefore, you can simply wash the jars using special products and then scald them with boiled water.
There are 2 options for how salted parsley is prepared. Some housewives find it more convenient to mix the twigs with salt in a large container and only then scatter the greens into jars. Others first fill the jars with twigs, and then add salt to each jar and mix thoroughly. The main thing is that the grains of salt can be evenly distributed. If you are not comfortable doing this in a jar, it is better to use a large bowl.
Then the jars are closed with plastic lids and the blanks are placed in a cellar or other cold place. This seaming will not only add an aromatic smell and taste to the dishes, but will also serve as an excellent table decoration. Many housewives make 2 options for preparation. They use chopped parsley for cooking, and salted sprigs for decoration.
Pickled parsley with dill
As you know, parsley is often used together with dill. We offer an option for delicious preparation of such greens. Everyone can decide for themselves exactly how much parsley and dill to put. It is acceptable for one ingredient to predominate. Don't forget that the main thing is the correct proportions. For 1 kg of greens there are at least 200 grams of salt.
So, let's describe a recipe that will have an equal amount of ingredients. We will need:
- half a kilogram of dill;
- half a kilogram of parsley;
- 200 grams of coarse kitchen salt.
The prepared and sorted greens are thrown into a colander and washed under cold running water. The procedure can be repeated several times. Next, the leaves are dried on paper towels or napkins. Now you can cut the leaves in any way convenient for you. It doesn’t matter at all how large or small the greens are.
Place all the parsley and dill in a large bowl or pan, then add salt there and mix the mixture thoroughly with your hands. Jars and lids for greens are washed and, if desired, sterilized. Next, you need to leave the jars to dry completely. Only after this can you begin to distribute the mass among containers.
Experienced housewives know another secret that can extend the shelf life of the product. You need to sprinkle a little more kitchen salt on top of the greens. This will prevent mold from forming, so the seaming can stay fresh longer. Next, the jars are closed with clean lids and sent for storage to a suitable place.
Salt parsley and celery for the winter
In addition, you can prepare an interesting preparation with celery. To do this, all ingredients are taken in equal quantities (250 grams). We will need celery itself, parsley, dill and salt. We measure out the required amount of ingredients on the scales so that we get 750 grams of greens and 250 grams of salt.
We prepare the components as in previous recipes. They must be washed and all thick stems and damaged branches removed. After this, they are cut into large pieces (about 2 cm). Celery is washed and cut into pieces of the same length. Agree, this roll-up has a very attractive appearance. First, mix all the greens, and then add salt and mix the mixture thoroughly again. The seasoning is placed in clean and dry jars, compacted well and left for a couple of hours so that the preparation settles and releases the juice. If necessary, add a little more greens to the jars. Then the containers are covered with lids and left in a cool place.
Conclusion
Pickled parsley is undeservedly becoming a thing of the past for the winter. This is a great way to preserve the taste and fresh aroma of greens for a long time throughout the winter. To prepare such a twist, you just need to mix the greens with salt and roll the mixture into jars. Anyone can cope with this task. When adding pickled greens to prepared foods, you need to be very careful not to add them to an already salty soup or other dish.
