How To Pickle Parsley

Victoria Aly Author: Victoria Aly Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Pickle Parsley

CHAPTERS (Table Of Contents)



There are three ways to prepare parsley for the winter: dry, freeze and pickle in a jar. Salting herbs at home is a very quick and convenient way to keep them in season for use throughout the year.

 
 

Salting parsley for the winter

There are three ways to prepare parsley for the winter: dry, freeze and pickle in a jar. Salting herbs at home is a very quick and convenient way to keep them in season for use throughout the year.

Salting parsley is very easy. When salted, it retains its color, taste and aroma. This parsley can be stored in jars with tight-fitting lids in the refrigerator and used as needed. It should be remembered that salted parsley contains a fairly large amount of salt and this should be taken into account when adding salt to the dish you are cooking.

You should not pickle too much of the same greens, as a small amount of such greens is added to one dish.

Recipes with fresh parsley

Ingredients:
  • fresh parsley
  • Salt
We will need:
  • Knife
  • Board kitchen
  • Kitchen towel
  • Crusher
  • jar with lid

How to pickle parsley step by step instructions with photos

Step 1

 

To salt the parsley properly, we will need salt (5 tablespoons), a knife, a kitchen board, a kitchen towel, a pusher, a jar with a lid and 1 bunch of fresh parsley.

Step 2

 

Rinse greens under running water. Shake off the moisture, and dry the parsley on a kitchen towel.

Step 3

 

Cut off thick stems. For salting, we do not need them.

Step 4

 

Cut greens.

Step 5

 

Put parsley in layers in a jar, sprinkling with salt. Each layer is easy to compact with a pusher until the juice is released. The tighter the parsley is packed, the better it will keep.

Step 6

 

Fill the jar in this way to the end. Close the lid and send to the refrigerator for storage. Salt for at least 24 hours. Salted parsley is ready. Use as needed.

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