Greens in winter are a delicious addition to salads, sauces, soups or main dishes. There are many ways to prepare dill, parsley, celery and other herbs. One of the most convenient is salting. Greens sprinkled with salt retain vitamins and rich aroma.
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 herbs must be sorted out, rinsed thoroughly in cold water and dried.
You can make homework in different ways. The herbs are mixed with or sandwiched with salt crystals. It is possible to use additional preservatives - for example, vegetable oil. For salting, use coarse rock salt - it will best ensure the preservation of the greenery.
Try pickling the most popular herbs like 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 herbs. Chop it finely, stir, chop the garlic into wedges. Lay dill and parsley in layers, sprinkle them with salt and lining with garlic cloves. Place the last layer of salt. Close the jars with lids and store them in the plus zone of the refrigerator.
Salt the dish to which you will add the prepared herbs 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 chop the well washed and dried dill, put in jars. Boil water with vinegar and salt. Pour dill with hot brine. Let the jars cool slightly and then pour in the vegetable oil. Close containers with lids and store.
Soup mixes: all in one container
For soups, it is convenient to salt mixtures of vegetables and herbs. Try making a set suitable for cooking cabbage soup or borscht.
You will need:
- 100 g of parsley;
- 100 g leeks;
- 100 g of dill;
- 100 g of carrots;
- 100 g of dill;
- 100 g of tomatoes;
- 50 g of celery;
- 100 g of salt.
Wash herbs and vegetables. Peel the carrots and chop finely, chop the tomatoes. Chop the spicy herbs thinly. Place all ingredients in a bowl, add salt and mix thoroughly. Place the mixture in the jars so that it is covered in juice. Cover the containers with parchment or hermetically seal with lids.
If desired, the set of vegetables and herbs can be changed. For example, part of the parsley and celery should be replaced with the root - the taste of the mixture will be richer.
Place the jars of pickled herbs in the refrigerator. A properly prepared mixture can be stored for several months.
