Greens in the winter - delicious additive in salads, sauces, soups or second courses. Prepare fennel, parsley, a celery and other spicy herbs it is possible in different ways. One of the most convenient - salting. The greens seasoned with salt keep vitamins and saturated aroma.
Fennel, parsley and other preparations for the winter
Any spicy herbs will be suitable for salting: fennel, parsley, tarragon, celery, basil, green onions. Before the use greens need to be touched, carefully to wash out in cold water and to dry up.
It is possible to make house preparations in different ways. Herbs mix up with crystals of salt or are interlaid with them. Use of additional preservatives - for example, vegetable oil is possible. For salting use rock coarse-crystalline salt - it will best of all ensure safety of greens.
Try to salt the most popular herbs - fennel and parsley.
It will be required to you: - 1 kg of parsley and fennel; - 250 g of rock salt; - 6 segments of garlic. Wash up and dry greens. Small cut it, mix, chop garlic segments. To layers stack fennel with parsley, seasoning with their salt and laying to garlic segments. The last layer lay salt. Close banks covers and move away them on storage in a plus zone of the fridge.
You salt a dish to which you will add the prepared greens with care - a considerable part of taste will be provided by the salted parsley and fennel.
One more option of salting assumes use of vegetable oil. It is required to you: - 1 kg of young fennel; - 300 g of water; - 500 ml of 8% of vinegar; - 30 g of salt; - 50 g of vegetable oil. Largely cut well washed out and dry-through fennel, lay in banks. Boil water with addition of vinegar and salt. Fill in with a hot brine fennel. Let's banks cool down a little, and then pour in vegetable oil. Close tanks covers and remove on storage.
Mixes for soup: all in one container
For preparation of soups it is convenient to salt mixes from vegetables and spicy herbs. Try to prepare the set suitable for cooking of Russian cabbage soup or borsch. It is required to you: - 100 g of parsley; - 100 g of leek; - 100 g of fennel; - 100 g of carrots; - 100 g of fennel; - 100 g of tomatoes; - 50 g of a celery; - 100 g of salt. Wash up greens and vegetables. Clean carrots and small chop, crush tomatoes. Thinly cut spicy greens. Put all ingredients in a bowl, add salt and carefully mix. Lay mix in banks so that it was covered with juice. Close tanks parchment or hermetically to a zakuporta covers.
At will a set of vegetables and herbs can be changed. For example, a part of greens of parsley and a celery should be replaced with a root - the taste of mix will be more saturated.
Place banks with the salted greens in the fridge. Correctly prepared mix is stored several months.