Greens in winter - a delicious addition to salads, sauces, soups or main dishes. You can prepare dill, parsley, celery and other herbs in different ways. One of the most convenient is salting. Greens sprinkled with salt preserves vitamins and a rich aroma.
Pick your recipe
Dill, parsley and other preparations for the winter
Any spicy herbs are suitable for salting: dill, parsley, tarragon, celery, basil, green onions. Before use, the greens must be sorted out, washed thoroughly in cold water and dried
There are many ways to make homework. Herbs are mixed with salt crystals or layered by them. You can use additional preservatives - for example, vegetable oil. For salting, use coarse crystalline salt - it will best ensure the preservation of greenery.
Try to pickle the most popular herbs - dill and parsley.
You will need:
- 1 kg of parsley and dill;
- 250 g of rock salt;
- 6 cloves of garlic.
Wash and dry the greens. Finely chop it, mix, chop the garlic into slices. Lay the dill with parsley in layers, pouring them with salt and laying with cloves of garlic. Put salt in the last layer. Close the cans with lids and store them in the positive area of the refrigerator.
Salt the dish in which you will add the prepared greens with care - salted parsley and dill will provide a significant part of the taste.
Another option for salting involves the use of vegetable oil.
You will need:
- 1 kg of young dill;
- 300 g of water;
- 500 ml of 8% vinegar;
- 30 g of salt;
- 50 g of vegetable oil.
Coarsely washed and dried dill, chop coarsely, put in jars. Boil water with vinegar and salt. Pour dill with hot brine. Allow the jars to cool slightly, then pour in the vegetable oil. Close containers with lids and store.