Pickled parsley

In the summer, fresh greens are abundant on our table, but in winter, although it is sold in stores, it is not so rich in taste and aroma. It is clear that there are much less useful substances in such greens than in summer herbs.

That is why, for the use of fragrant greens in winter, it is customary to use it in canned form when preparing food, which implies such methods of culinary processing as freezing, drying, salting, as well as pickling.

Probably, few people know, but parsley can also be marinated for future use, and then used to flavour and give a pleasant taste to many eaters. Most often, pickled parsley is added when preparing soups, borscht and many other first courses in the cold season.

By the way, unlike dried parsley, pickled parsley is excellent for adding to dishes whose recipe does not require thermal treatment. However, this spicy herb, even in pickled form, is characterized by a rich taste and aroma, so you need to add it with caution.

For the preparation of pickled parsley in the season, it is recommended to select exclusively high-quality raw materials - green carved twigs should be without damage, juicy and unwashed. At the same time, both parsley leaves and stalks can be used for pickling, which, by the way, differ in an even more concentrated taste. Pickled parsley is obtained through the use of certain additives, which are primarily represented by table vinegar or vinegar essence, food salt, water and granulated sugar.

Ready-made pickled parsley can not only be used as an additive to other dishes, but also consumed as a savoury snack, complementing meals from fish, meat or poultry. In addition, many hostesses prefer to add pickled parsley when preparing the main dishes - this product endows meals not only with additional flavors, but also largely transforms their appearance, making them more appetising.

It is understood that the most preferred use of parsley is in its fresh state, where the greens are a tasty and beneficial addition to vitamin salads. However, even though cooking, that is, pickling, loses a significant portion of the valuable substances originally found in fresh greens, the hostesses are happy to harvest pickled parsley for the future.