Parsley seasoning for the winter - step-by-step recipes for preparations at home with photos

Greens are rich in vitamins and minerals. Harvesting parsley for the winter is a health booster, because this plant will strengthen the immune defense needed in the cold.

How to dry parsley for the winter

There are several methods for preparing spicy herbs by drying them for the winter. These include:

Fresh air - can be dried in bunches vertically or horizontally on a flat tray. The layer of greenery should not exceed 1-2 cm.
Electric dryer – set the “Herbs” mode and temperature 4-45 degrees. Every 90 minutes the trays should be swapped.
Oven - cut together with the trunks, place in the oven for 2-2.5 hours at a temperature of 50 degrees with the door open.
Microwave - set the device to the highest power, put a paper plate with chopped weed and turn it on for 3 minutes.
Air fryer - drying of chopped parsley takes 20 minutes at a temperature of 45 degrees and full blowing power.

To preserve the greatest amount of necessary substances, certain drying rules should be followed. They are:

Dry greens collected before flowering.
You need to carefully wash and sort the weed before harvesting.
Avoid direct sunlight.
Contact of the weed with the alloy is prohibited; baking paper must be used.
Dry seasoning should be stored for the winter in a glass container, tightly closed.

Freezing

Parsley can be prepared by freezing. For this, the following methods are used:

Bag - put the weed in vacuum or regular bags, put it in the freezer.
In vegetable oil – chop the greens, loosely stuff them into a jar and fill with sunflower oil. Cover with a lid and refrigerate.
In bunches – wrap the dried bunches in cling film and put them in the freezer.
In the marinade, fill a sterilized jar with chopped herbs, add hot salt and water. You can seal it with a lid or roll it up and store it in the cold (cellar).
In cubes – place the chopped parts of the plant in ice trays, add a little water and place in the cold to harden. The photo of the finished cubes is not suitable for a magazine, but they are comfortable to store.

You must adhere to certain rules in order to properly prepare the weed. Adviсe:

For freezing, it is better to chop the leaves and stems.
You can only freeze dried, clean herbs.
It is not allowed to subject the plant to repeated freezing.
It is better not to use thick parts of the stem.
For ease of use, you should freeze the weed in portions.

How to pickle in a jar

This method of preparing parsley for the winter is simple, easy to use and has a small number of ingredients.

Ingredients:

parsley – 500 g;
table salt – 125 g.

Manufacturing method:

Sort through the greens. Wash and dry on a cardboard towel.
Finely chop the spicy plant and place in a deep container.
Sprinkle the prepared mixture with salt and knead it with your hands until the salt crystals dissolve.
Compact into pre-sterilized jars.
Seal with a lid to prevent air from entering.
Store the finished seasoning in the cold until winter.

Adjika from parsley for the winter

The recipe will produce a paste-like parsley sauce. The finished dish can be used for sandwiches, served with fish and meat. Adding sweet and hot peppers will add vitamins to the adjika composition.

Ingredients:

curly greens – 1 kg;
bell pepper – 2 kg;
dill – 500 g;
hot pepper – 15 pcs.;
salt – 100 g;
vinegar – 200 ml;
garlic – 450 g;
sugar – 200 g.

Manufacturing method:

Wash the greens and grind in a blender.
Peel the garlic and add to the purchased mixture.
Remove the seeds from the pepper and grind together with the other ingredients.
Add sugar, vinegar and salt to adjika.
Mix thoroughly, place in sterile jars and seal.

Adjika with horseradish leaves

In winter, this seasoning is best used for dressing salads. To do this, mix the spicy dish with lemon juice and olive oil. You can add a little adjika when stewing meat.

Ingredients:

horseradish leaves – 25-30 pcs.;
chili pepper – 200 g;
parsley – 500 g;
celery – 1 bunch;
vinegar essence – 1 tsp;
garlic – 2 heads;
salt - to taste.

Manufacturing method:

Finely chop the ingredients.
Grind to a puree using a mortar.
Add essence and salt to taste.
Stir well and leave for 30 minutes.
Place the seasoning in storage containers, seal with lids or roll up.

Adjika with tomatoes

Seasoning with tomatoes for the winter can be used as an independent dish or added to already prepared ones.

Ingredients:

tomatoes – 4 kg;
parsley – 400 g;
sweet pepper – 20 pcs.;
horseradish root – 5 pcs.;
garlic – 500 g;
vinegar - to taste;
sugar, salt - 200 g each.

Manufacturing method:

Grind the washed horseradish and herbs through a meat grinder with a small net.
Grind the seeded peppers and garlic in the same way.
Lastly, twist the tomatoes.
Mix all the vegetables well, add sweet and salty spices and vinegar.
Place the seasoning in dry, sterilized jars and close with a lid.
Store the finished product in the refrigerator.

Seasoning with garlic

Garlic adjika with spicy herbs is suitable for seasoning borscht and kharcho. The dish can be used for sandwiches, salad dressings with sour cream. A savory winter seasoning of parsley with garlic will protect against influenza and ARVI.

Ingredients:

bell pepper – 1 kg;
parsley – 1 kg;
garlic – 500 g;
ground red pepper – 6 tsp;
tomato paste – 2 kg;
salt – 220 g;
vegetable oil – 500 ml;
sweet sand – 110 g.

Manufacturing method:

Wash the leaves of the spicy herbs and chop them with a knife.
Remove seeds from pepper and cut into pieces.
Chop the peeled garlic.
Place everything in a blender and grind until mushy.
Add oil, spices, paste.
Mix the seasoning and distribute into small jars.
Store only in the cold.

Video

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Appetizer of parsley with tomato paste for the winter

Hello, dear friends! Nadezhda is with you!

Parsley is a low-calorie product. It actually contains no proteins or fats. It is rich in dietary fiber, which is beneficial for the digestive system. Parsley contains a huge amount of vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C, A, E, beta-carotene, a vitamin precursor (vitamins - a group of chemical in nature, a group of organic substances, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) A. All these vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) are antioxidants and fight the harmful effects of free radicals. Parsley also contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of group B and folic acid, potassium, calcium, magnesium.

This is such a useful plant!

Now I will tell you how to prepare a parsley appetizer with tomato paste for the winter.

Adjika from parsley with tomato paste for the winter
Adjika from parsley with tomatoes and bell peppers for the winter
How to pickle parsley for the winter
Let's summarize

Adjika from parsley with tomato paste for the winter

The most popular winter appetizer is parsley with tomato paste. This preparation perfectly complements borscht, soups, and potatoes in the winter.

parsley – 1 kg
garlic – 450 g
sweet pepper – 1 kg
sugar – 100 g
salt – 70 g
vegetable oil – 50 g
tomato paste – 300 ml
ground red pepper – 6 teaspoons

Wash and dry the parsley.

Wash the pepper and remove seeds.

Grind the vegetables, add sugar, salt, vegetable oil, red pepper and tomato paste.

Mix everything thoroughly and leave for 40 minutes so that the salt and sugar dissolve.

After this, mix again and place in clean, dry jars.

An appetizer of parsley with tomato paste is stored only in the refrigerator for the winter.

Adjika from parsley with tomatoes and bell peppers for the winter

tomatoes – 2 kg
bell pepper – 1 kg
bitter pepper – 2 pcs.
garlic – 200 g
parsley – 3 bunches
vegetable oil – 50 ml
vinegar 9% – 100 ml
sugar and salt - to taste

Wash the tomatoes and dip them in boiling water so that you can simply remove the skin.

Wash the bell pepper and remove seeds.

Wash the bitter pepper.

Wash the parsley, dry and chop.

Grind all the vegetables in a meat grinder, put on fire and cook from the moment of boiling for 20 minutes over medium heat.

Then add chopped parsley, salt and sugar.

Cook for another 10 minutes.

2 minutes before readiness, pour in vinegar and vegetable oil.

Place the roast into sterilized jars and cover with boiled lids.

Turn the jars upside down and leave them like that until they cool completely.

How to pickle parsley for the winter

This method of preparing parsley for the winter is simple, easy to use and has a small number of ingredients.

parsley – 500 g
salt – 125 g

Wash and dry the greens.

Finely chop and place in a bowl.

Add salt, stir and knead with your hands until the salt dissolves.

Compact into pre-sterilized jars.

Close the lids tightly to prevent air from entering.

Store the finished seasoning in the refrigerator until winter.

Let's summarize

Harvesting parsley for the winter improves health, because this plant will strengthen the immune defense needed in the cold.

Greens do not lose their desired parameters when salted, dried or frozen. The plant enhances the taste of dishes and is an essential component of adjika, seasonings and pesto.

Parsley appetizer is a storehouse of vitamins that fight the external effects of the external environment. And besides, it is a tasty addition to any dish. This snack is recommended for both men and women.

See you in the next article! With respect, Nadezhda!

Parsley sauce - amaze your guests with your culinary capabilities

Our diet contains many common goods, among which, naturally, there are greens. We are so accustomed to dill, parsley and green onions that we do not consider them something unique. As if they have a pleasant taste and some usefulness, which is often mentioned by various sources, in principle that’s all. But ordinary products can become inspiration for culinary masterpieces, opening up new horizons of taste and smell. And now we will prepare the most delicious parsley sauce according to various recipes.

Why parsley specifically?

Greens were chosen for a reason, because they amaze with their beneficial composition. There are vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , minerals, antioxidants, acids, amino acids, pectins and peptides and many other substances that we need to compensate for deficiencies in the body and for health. Well, parsley is also one of the most favorite herbs for the beauty of the face and body, and at the moment this is stylish and comes first for almost everyone. But not everyone loves to eat parsley in its freshest form; from time to time, due to its rich taste and smell, it becomes boring, and a wonderful vitamin parsley sauce will come as a replacement. Let's start cooking.

The most delicious and healthy options for parsley sauces

Recipe 1 “Regular”

This is a very common sauce, but you shouldn’t diminish its importance; dishes with it get a completely new taste and smell.

parsley - a bunch of fresh herbs, weighing about 50 g;
vegetable oil - olive oil is better, but sunflower oil without aroma is also possible - 100 ml;
citrus juice - you can take lemon or lime - a tablespoon;
salt and spices - to taste and desire.

We thoroughly rinse the greens under running water, especially store-bought ones, and then dry them on a towel or napkins. We chop the parsley randomly, then put it in the blender bowl. We will need a whipping attachment. Add all the other ingredients here and whip up our parsley sauce according to the “Classic” recipe.

Good to know! The purchased sauce mixes perfectly with meat and fish, can be stored in the cold for two weeks in a closed container, and will not lose its properties in the freezer for two months.

Recipe 2 “Special”

Almost everyone loves sauces that are spicier and more flavorful. They are especially good for barbecue, but you shouldn’t rush to the store when you can create a good sauce from parsley and garlic with spices and amaze your friends at a picnic.

a bunch of parsley weighing 100 g;
apple - the Antonovka variety or any other sour variety is suitable;
salt - to taste;
olive oil - tablespoon;
cumin or other seasoning - on the tip of a teaspoon or as desired;
medium sized head of garlic;
water – 2 tablespoons.

Advice! If you haven’t found any sour apples, add a spoonful of lemon juice to the sauce. Italians constantly make dressings with sourness.

Remove the skin from the sour apple, and then remove the seeds into random cubes. We put the chopped fruit into the blender bowl, also 4-6 cloves of garlic, pour in the oil, salt, add your favorite spices, or don’t do it, because the sauce will turn out very fragrant and rich. Beat everything into a homogeneous mass, then add the greens without stems. Whisk everything again and add a little water and lemon juice, if necessary.

Recipes 3rd “Pesto”

Would you like to get closer to sunny Italy? If yes, then we invite you to get acquainted with one of the most popular sauces in this country - pesto. We will prepare it from parsley according to a recipe, so to speak, adapted for us, because the Italians prepare this appetizer with basil and pine nuts. But for our people parsley is much more traditional, its taste is familiar from youth, and you can’t buy pine nuts everywhere, but walnuts, yes. But let's tell you a secret, there will be a recipe with basil too.

a bunch of parsley - approximately 100-120 g;
garlic – 2-3 medium-sized cloves;
mint - you can also take lemon balm - a small bunch of 5 branches 7-10 cm high;
cheese – 100 gr. For this recipe, we recommend the cream version;
½ lemon;
salt and spices - to taste and desire;
walnut – 50 g;
vegetable oil - it is better to take olive oil - 100 ml.

For information! All of these snacks store well in the refrigerator or can be frozen in portions for convenience.

Recipe 4 “Pesto with Basil”

This sauce will not leave anyone who understands cooking and seeks new taste sensations indifferent. It is very similar to what they eat in a sunny country, it is made simply, the main thing is to purchase the necessary ingredients.

basil - take the dried product - a tablespoon;
pine nuts – 50 g;
a bunch of parsley - again take 100-120 g;
garlic – 4 cloves;
cheese – Italians prepare it with parmesan – 50 g;
salt - to taste;
lemon juice - tablespoon;
spices - you can take lemon pepper and ground, you can buy “Mixed Peppers” seasoning - to taste;
balsamic vinegar – 5 drops;
vegetable oil - it is ideal to take olive oil - 50 ml.

Parsley pesto is very easy to make. The nuts need to be heated for 5-8 minutes in a frying pan without adding oil, pour them into the blender bowl. Wash the parsley, remove the stems, grind it in a bowl, immediately add the garlic cloves, pour in the lemon juice, add salt and spices, Parmesan, and basil. When the mixture has become homogeneous, add vinegar and oil in 2-3 steps, continuing to whisk until you get a sauce.

Recipe 5th “Adjika”

We complete our TOP of the most delicious, fragrant and necessary recipes. Let's prepare adjika from parsley without cooking and won't leave anyone indifferent to our recipes. This appetizer always sells out with a bang.

tomatoes – 400 gr;
hot pepper – 5 pods;
sweet pepper – ½ kg;
apples – 300 g, we need sweet varieties;
garlic - head;
parsley – 5 bunches of 100 g each;
carrots – 300 gr;
vinegar - we need 9% - 10 tablespoons;
tomato paste – 2-3 tablespoons;
mustard – 100 gr;
salt and spices - to taste.

Advice! If you are afraid that the dish will turn out to be very spicy, then you can slightly adjust it to suit yourself, for example, replacing the pepper with garlic cloves completely or partially.

Spicy adjika is a common dish for the inhabitants of Abkhazia. We wash the tomatoes, carrots, peppers, parsley and apples, remove the skins from everything, then coarse mode, and then grind everything together through a meat grinder. Yes, this recipe specifically recommends using it. Peeled garlic cloves will also go here. Next, add our tomato paste into the mass to give it a special taste and the most saturated red color, mix. Now it's time for all the other ingredients, salt and spices.

Recipes Parsley cream soup

Tabbouleh with parsley

Olive oil – 2 tbsp. l.

Cherry tomatoes – 10 pcs.

Fresh mint - 1/4 tbsp.

Green onions – 4 feathers

Lemon juice – 1/4 tbsp.

Parsley – 2 bunches

Freshly ground pepper to taste

Combine water with bulgur in a small saucepan and cook until boiling.

As soon as the water boils, remove the saucepan from the heat, close the lid and let the bulgur absorb the water for 20-25 minutes.

After that, drain the remaining water, and transfer the bulgur into a cup and cool for 15 minutes.

Cut cherry tomatoes into quarters.

Sandwich with parsley

Parsley - 0.5 bunch.

Soy sauce – 1 tsp.

Onions – 0.5 pcs.

Vegetable oil – 3 tsp.

Pour half a teaspoon of apple cider vinegar, boiled water and 3 teaspoons of vegetable oil into a bowl.

Add one teaspoon of Kikkoman soy sauce.

Mix everything well.

Cut the onion into thin half rings and scald with boiling water.

Hummus with parsley

Chickpeas – 1.5 cups

Chopped parsley – 2 tablespoons

Garlic – 3 cloves

Large salt - 1 teaspoon

Cayenne pepper - to taste

Sesame paste – ¾ cup

Lemon juice – ½ cup

Olive oil – 2 teaspoons

Wash the chickpeas well, dry and place in a saucepan. Fill with cool water, bring to a boil, descale and add 0.5 teaspoons of salt. Cover and cook over medium heat for 1.5 hours until the chickpeas are very soft. Add more water if necessary.

Meanwhile, grind the garlic with the remaining salt in a mortar and transfer to a food processor. Add.

Shrimp with parsley

4 tbsp vegetable oil

1 bunch of parsley

1 orange (originally 1 lemon)

800 g king prawns

4 cloves garlic

Wash the shrimp, peel and pat dry.

Peel and chop the garlic.

Pour boiling water over the orange and cut into half rings, cut the half rings in half.

Wash the parsley, shake off the water and chop coarsely.

Adjika from parsley

Bell pepper – 500 Gr

Parsley – 250 G

Dill – 100 G

Salt – 1 tbsp. spoon

Sugar – 2 tbsp. spoons

Garlic – 200 G

Vinegar – 50 ml

Hot pepper – 4 pieces

Wash parsley and dill, remove bad branches. Later chop it with a knife and put it in a blender. Work it until the greens become soft.

Wash the sweet pepper, remove the seeds, and coarsely chop the vegetable. Add it to the blender and continue blending.

Ham with parsley

Ground dark pepper - to taste

Shallot – 1 head

Snow white onion – 1 head

Tarragon – 1 tablespoon

Gelatin in plates – 5 pieces

Olive oil - to taste

Egg white – 2 pieces

Boiled ham – 400 g

Gherkins – 10 g

Champignons – 400 g

Salted butter – 25 g

Extra virgin olive oil – 50 ml

Cook champignon broth. Peel the mushrooms and onions. Fry finely chopped onion in a mixture of butter and olive oil over very low heat for 3-4 minutes. Add half of the sliced mushrooms and fry for another 5 minutes. Add water and cook for about 30 minutes. Strain, lightly salt and let cool. Pour the almost cooled broth into the pot.