Parsley with salt for the winter in jars

You can pickle parsley for the winter in glass jars or hermetically sealed containers, made from food-grade plastic. Greens are processed in a dry way, simply mixed or sprinkled with salt. Raw materials can be cut and poured with brine. With any type of preservation, most of the nutrients, as well as the aroma of grass, will remain throughout the winter.

Is it possible to salt parsley for the winter

Most often, greens are harvested in dried or frozen form. These processing methods have their pros and cons. Dried parsley loses its aroma and some of its beneficial components. It will take a lot of time to prepare it. Freezing is a more convenient way if there are few greens and there is room in the freezer.

It is better to pickle a large amount of parsley for the winter in jars

Greens in glass containers are well stored. Recipes do not require heat treatment, and salt acts as a preservative.

You can use canned parsley in the preparation of first and second courses. It should be noted that salt is used to store greens, so the taste of the dish is adjusted only after adding greens.

The benefits and harms of salted parsley

There are many useful components in parsley canned for the winter. The chemical composition of the herb includes:

• vitamins of group B, E PP;
• beta carotenes;
• folic (B₉) and ascorbic acid (C);
• phylloquinone (C);
• apigenin (bioflavonoid compound).

The preparation for the winter contains:

• zinc;
• sodium;
• potassium;
• phosphorus;
• calcium;
• copper;
• magnesium.

Useful properties of salted parsley:

1. Participates in hematopoiesis, normalizes the number of red blood cells, improves clotting, prevents the development of anemia.
2. Promotes the work of the brain, increases the connection between neurons.
3. Improves lipid metabolism, normalizes liver function.
4. It has a diuretic property, reduces swelling.
5. Strengthens gums, whitens tooth enamel.
6. Acts as a strong antioxidant. Prevents the development of atherosclerosis, strengthens blood vessels, stops inflammatory processes.
7. Calms and restores the nervous system, improves the quality of sleep.
8. Normalizes fat metabolism in tissues, parsley is useful for weight loss.
9. Normalizes the hormonal background in women, is involved in the production of testosterone in men.
10. Improves the functioning of the digestive system, removes toxins.

The herb is indicated for the treatment of:

• prostatitis;
• muscle spasms;
• obesity;
• diseases of the gastrointestinal tract;
• depression;
• atherosclerosis;
• allergies.

The harm of parsley with salt can only be with its excessive use. Use with caution in the following conditions:

• exacerbation of cystitis;
• urolithiasis disease;
• nephritis;
• high coagulability of blood;
• allergic reaction to parsley;
• anorexia.

It is not recommended to use parsley during pregnancy, because it can cause contraction of the walls of the uterus.

Selection and preparation of parsley for harvesting

To pickle greens for the winter, use young parsley of good quality, juicy, without dry or yellow leaves. Cut off, retreating from the base of the bush, about 10-15 cm.

Greens are taken for canning at the beginning of summer, i.e. before the flowering phase and the formation of hard stems

How to prepare raw materials for processing:

1. The workpiece is sorted out, dry or yellow leaves, possible grass or small debris are removed.
2. Make a weak saline solution, into which the greens are lowered for 10-15 minutes. This is necessary to get rid of small insects.
3. Take out and rinse under running water.
4. Raw materials are laid out on a cloth kitchen towel. It is necessary that the moisture evaporate completely.
5. Collected in small bundles, convenient in size for cutting.
6. Remove the tough part of the stems.
7. Cut into small pieces.

How to salt parsley for the winter in jars

You can prepare parsley with salt for the winter in jars of any size, but it is better to use small ones. In this case, the workpiece will be well salted. Some recipes do not call for sterilization of canning containers. But jars and lids should be disinfected to prevent mold. For heat treatment of glass containers, you can use a microwave or oven. In extreme cases, jars can be doused with boiling water and dried.

Recipe for salted parsley for the winter in a dry way

The recipes recommend the proportions of parsley and salt 5: 1, i.e. for about 500 g of grass you will need 100 g. To prevent the greens from turning salty, 2 tbsp is enough. l.

Recipe for parsley with salt for the winter in a dry way:

1. The prepared raw materials are placed in a mixing container, it is better to take a plastic or glass bowl.
2. Processed in small batches, approximately 1 kg each.
3. Salt is added to the raw materials, they begin to mix according to the dough kneading principle.
4. After a while, juice will appear.
5. The mass is placed in dry, processed jars, each layer is well compacted, you can use a spoon or a rolling pin, if this is not done, the greens will settle and the container will become half empty.

You can close it with metal or nylon lids. In the second case, clean gauze is placed on the surface of the workpiece, a layer of salt is covered, and closed.

You can prepare grass in a container:

1. The bottom is covered with salt.
2. Spread raw materials in layers. Sprinkle each row with salt.
3. Fill to the top. The final layer is salt. The containers are closed.
4. They put it in the refrigerator.

Use the herb for this recipe first. Shelf life – no more than four months.

Store the workpiece at a temperature of +4 0C in the basement, pantry or refrigerator

Recipe for salting parsley for the winter with brine

After processing, parsley can be chopped or twigs can be used with the hard parts of the stem removed. The brine is prepared at the rate of 2 tbsp. l. salt to 2 liters of water.

Process sequence:

1. Sterilized jars are tightly filled with raw materials.
2. Put the water on the fire, prepare the brine.
3. Boiling liquid is poured into containers.
4. Sealed with metal caps.

The jars are turned over to make sure they are closed tightly and covered with a warm blanket or blanket.

Greens with brine can be prepared in the following way:

1. Banks (0,5 l) are densely filled with chopped raw materials, about 5 mm are left to the top.
2. Pour out ½ tbsp. l. salt and pour boiling water to the top.
3. Put a kitchen towel on the bottom of the pan, put the jars and cover with lids.
4. Pour water into the container so that it reaches the shoulders of the container.
5. Sterilize 2-3 minutes.

Seal and invert onto lids.

Harvesting for the winter after sterilization retains nutritional value for 9-10 months

Conclusion

You can pickle parsley for the winter in a quick way: sprinkle with salt or pour brine. The shelf life of the product can be extended if the herb jars are sterilized. Canned parsley is used as a seasoning for the first and second courses. It gives not only a pleasant taste, but also a fresh aroma of greens.