Pickling

This is a simple and very effective way to preserve spicy greens. Prepared by the method of dry salting, the greens do not lose their aromatic and spicy qualities and retain all the vitamins contained in it. For salting, suitable for parsley, dill, celery, tarragon, garlic greens and a number of other types of spicy plants. Green plants need to be cut before flowering or at the very beginning. As already noted, picking greens better at noon, when the dew has dried up, and the internal tone of plants is the highest. Greens should be sorted by removing all substandard or sluggish parts, rinsed with cold water, shake and let dry between two rows of towels or napkins. Then greens finely chopped and mixed with salt at a rate of 150-200 g. Of salt per 1 kg of green mass. The resulting mixture is placed in glass jars or pottery and compacted until the appearance on the surface of the green mass of juice, which will cover it with a small layer. Top with salt and store in a cool place.

You can grease the greens on separate grades, or you can make a spicy assortment of different types of greens.

Salted parsley greens

Green parsley leaves grind, mix well with salt. The mass is densely packed in glass jars, sprinkled with salt on top, covered with parchment or cellophane and tied. For 1 kg of herbs, 200 grams of salt.

Salted dill

Fresh green dill leaves to wash, grind, mix with salt and put it tightly in jars, sprinkle salt on top and close the jars. Store the salted dill in a cool place. For 1 kg of dill, 200 grams of salt;

Salted spicy greens

Leave parsley, dill, celery and wash the water. Then cut the greens, mix with salt and put into glass jars. Store in a cool place. For 1 kg of the mixture - 720 g of greenery, 280 grams of salt.

Preserving greenery in vinegar and oil

To prepare freshly picked greens and herbs in wine vinegar or olive oil, they must be crushed or passed through a meat grinder. Prepared herbs in glass jars and pour vinegar or oil so that the herbs were covered with liquid a layer of thickness in the finger. Then close the jars, and store the blanks in a cool place.

From basil, parsley, dill or onion, it's easy to make a spicy paste. To do this, finely chop greens, mix with salt and vinegar, put in jars with hermetically twisting lids and pour oil so that it covers the finger of a paste of greens.

Oil will prevent the appearance of mold, and the greens will be preserved for several months. For every 100 g. Of greenery, 1 tsp is necessary.salt. Canned pasta from greens is used in the preparation of soups and sauces.

Preserving in vinegar and oil

Recipes of ( for each recipe you need 1 liter of vinegar or 2 liters of oil)

AND Wine vinegar on basil: add 1-2 cloves of garlic for flavor.

О Vinegar essence on tarragon: 2 branches

are enough: olive oil on a bouquet of herbs: 1 branch;to rosemary, thyme, sage and 2 cloves of garlic.

Sunflower oil on coriander and bay leaf: 3-4 bay leaves and 2 tsp.ground coriander.

Vegetable oil fragrant

Fresh, finely chopped leaves of tarragon, rue, chabera, sage, thyme, hyssop, lemon balm, mix with oil, heat to 80 ° C, cool and soak. To use for flavoring vegetable salads, sauces, mayonnaise.200 g of vegetable oil requires 3 tbsp.l.mixture of herbs.