Recipe for hot parsley seasoning. Adjika from parsley (recipes). Adjika with parsley

Adjika parsley for the winter not the most common workpiece. And the point here is not at all that it is difficult to prepare such conservation, everything is quite the opposite. The fact is that the main ingredient of the preparation is parsley, as well as celery and green hot peppers.

Just imagine how bright and summer-like this adjika of saturated green light will look on the table. As for the taste, it will be very expressive, and all because we will cook adjika from parsley raw. All the most important details and details of the creation of this conservation can be found below, there is a visual and detailed step by step photo recipe.

Celery, which is also a dietary product and useful in any case, is no less important for the human diet. Of course, we want to get as a result not only very healthy preservation, but also tasty. Hot peppers and very few additional spices will be responsible for this segment in the workpiece. Let's start cooking parsley adjika without cooking for the winter at home.

Classic parsley adjika

In cooking, there are many types of adjika. Today I propose to watch the preparation of parsley adjika. This, not quite ordinary, snack contains a storehouse of useful properties and vitamins. Try adding it to your meals as a dressing.

Ingredients:

parsley - 250 g.;
Bulgarian pepper - 0.5 kg.;
dill - 100 g.;
bitter pepper - 4 pcs.;
vinegar - 50 ml.;
garlic - 200 g;
sugar - 2 tbsp. l .;
salt - 1 tbsp. l.

Cooking method:

My parsley and dill, remove the bad twigs.
Next, cut the greens with a knife and send them to the blender.
Grind until the condition of the greens is soft.
We wash the bell pepper and remove the seeds from it, then chop it coarsely.
Add the pepper to the blender to the herbs and continue to grind it all.
Then we clean hot peppers and garlic, add them to a blender and bring the mass until smooth.
Pour sugar and salt into the resulting mass. Mix, add vinegar.
Pour the adjika prepared in this way into sterilized jars and close the lids.

Adjika with parsley

Ingredients:

parsley (herbs and roots) 500 g
garlic 250 g
sweet pepper 1 kg
tomato paste 800 g
sugar 20 tsp
salt 15 tsp
vegetable oil 20 tbsp. spoons
ground red pepper to taste
ground black pepper to taste

Cooking method:

Pass parsley, garlic, bell pepper through a meat grinder. Stir with the rest of the ingredients, let stand for 4 hours. Place in jars and close with plastic lids.

Raw parsley and hot pepper adjika

Ingredients:

parsley
herring
bitter pepper
garlic
Dill
vinegar
boiled salt

Cooking method:

The first step is to get the freshest and youngest bunches of all the required greens. It is equally important to collect dense fleshy pods of hot green pepper, which will play an important role in shaping the taste of adjika.
Rinse the greens under the running cold water and put it on a flat surface so that it dries out. We just peel the garlic and put the cloves in a deep bowl for now. We free the pods of hot pepper from seeds and stalks, also rinse them, while working with gloves.
At this stage, we need to thoroughly grind all the ingredients to a homogeneous state. The easiest and most convenient way to do this is with a meat grinder, but a small blender will do. Grind portions of the greens with pepper pods and garlic cloves in portions: this way the ingredients are not only chopped, but also immediately mixed with each other.
Salt the resulting mass to taste and mix thoroughly again, then make a small depression in the center as shown in the photo. Pour vinegar into a bowl with the future adjika, stir it with green juice, and then with all the ingredients.
We leave the mass to infuse for the next couple of hours, after which we transfer it to prepared dry sterilized glass jars and roll them up with tin lids. Raw parsley adjika for the simplest and delicious recipe ready for the winter.

Homemade parsley adjika

Homemade parsley adjika can be used as a seasoning for soups, or simply spread on bread. It is very useful and rich in vitamins, this homemade parsley adjika will serve as a means of preventing colds. Yes, you yourself will understand everything when you see only one composition of the seasoning.

Ingredients:

0.5 kg. parsley;
1 kg. bell pepper;
5-8 small chili peppers;
1L. tomato paste;
0.5 tbsp. Sahara;
1 tbsp salt;
0.5 tbsp. vegetable oil;
100 g garlic.

Preparation:

Twist the parsley, bell pepper, Chili pepper, garlic in a meat grinder. Add sugar, salt, tomato paste, vegetable oil... Mix everything thoroughly and homemade parsley adjika is ready.

Green adjika recipe

Ingredients:

Hot red pepper 6 - 7 pods;
Sweet bell pepper 800 - 1000 grams;
Fresh parsley - 0.5 kg;
Garlic - 0.5 kg;
Salt 90 - 100 grams;
Granulated sugar 200 - 250 grams;
Dry adjika (Abkhazian) 1 - 2 tbsp. spoons (optional);
Vinegar essence (70%) 3-4 tbsp. spoons;
Vegetable oil (odorless) - 300 ml;
Tomato paste (good quality) - 1 kg;
Basil or cilantro to taste and desire.

Cooking method:

Let's start the process of preparing adjika by washing all the ingredients. Rinse parsley with plenty of water, remove debris, shake off the water.
Rinse and remove seeds and stem.
Peel the garlic cloves.
The bell peppers and red hot peppers must be washed and the stalk removed. I used hot peppers along with the seeds, so the adjika turned out to be more spicy. If you want to reduce the pungency, remove the seeds from the pod.
Now a meat grinder or blender comes into operation, we pass all the ingredients through a meat grinder with a large grid or grind with a blender until a homogeneous gruel.
Add tomato paste, salt, granulated sugar, vinegar essence, vegetable oil to the vegetable mass and mix everything thoroughly. We try, add salt or sugar to taste. To my taste, I added a dry mixture to the adjika composition - Abkhaz adjika, for greater taste and aroma.
To bring the green adjika recipe closer to the original Caucasian recipe, we recommend adding cilantro or basil to the ingredients according to your taste.
With such adjika, any meat dish will sparkle with new colors and reveal itself from a new side.
Divide adjika into clean and dry jars and close with clean lids. Store parsley and bell pepper adjika in the refrigerator.
Thanks to such homemade preparations, the taste of hot and green summer will remain with you for the whole winter and on a cold winter evening, you can easily find what to serve this original adjika.

Adjika parsley for the winter

For food to be beneficial, you need to strive to eliminate the stage of heat treatment. Raw green adjika is a concentrated set of vitamins. This is a spicy tasty appetizer, it will look very fresh and bright on the plate. Adjika is served with any meat and meat dishes: it is spread on bread, spread in gravy boats.

Ingredients:

parsley - 250 grams,
dill - 100 grams,
bulgarian pepper - 500 grams,
bitter pepper - 4 pieces,
garlic - 200 grams,
vinegar - 50 milliliters,
salt - 1 tablespoon
sugar - 2 tablespoons.

You will get 800 milliliters of green adjika, just convenient for filling in two cans of 400 milliliters each.

Cooking method:

The freshness of the greens should correspond to the "only from the garden" indicator. The same requirements apply to peppers and garlic.
Parsley and dill are washed, sorted out. Remove all limp and yellowed twigs. The stems are used in adjika, but it is better to remove the tough "stiff" areas.
The best blender cannot handle herbs without pre-chopping. One-centimeter slicing of parsley and dill will be acceptable.
The greens are placed in a deep bowl and chopped with a blender on medium speed. There is no need to strive to turn the greens into a liquid sauce, the mass should just become a little softer. Blender operation time - 1 minute.
Sweet peppers are peeled, broken into large pieces, and thrown into a bowl of herbs. Turn the blender back on for one minute at the same medium speed. This gradual introduction of the ingredients allows you to get a good consistency of adjika. If you mix all the products at the same time, the mass will turn out to be watery, it will be difficult to spread it on sandwiches.
Peel hot peppers and garlic, grind these ingredients together with herbs. Pepper should be large, in raw adjika it will become one of the natural preservatives. Do not be intimidated by the pungency that will manifest itself in the original taste. Over time, the vinegar will balance the flavors, and the hot pepper will appear to be moderate.
Salt and sugar are added to adjika, the mass is stirred.
Pour vinegar, knead adjika for one minute so that the vinegar is evenly distributed. Pot-bellied kegs are prepared, the dishes are pre-sterilized. Adzhika is laid out, sterile lids are screwed on.
Raw adjika can be stored in the cellar if the temperature is kept cool in all seasons. In the absence of a cellar, the green adjika will have to be “settled” on the refrigerator shelf. The most delicious, spicy adjika is ready for winter.

Adjika vegetable with parsley

So today, in times healthy food, processing of products thermally fades into the background. More and more often you can find recipes in which products are consumed raw. Adjika with parsley, made without cooking, is one of them.

Ingredients:

Tomatoes - 0.4 kg.
Sweet apples - 0.3 kg.
Bitter pepper (chili) - 5 pieces.
Bell pepper - 0.5 kg.
Garlic - 5 cloves.
Carrots and parsley root - 0.3 kg each.
Hot mustard - 100 gr.
Vinegar 9% - 10 tablespoons.
Tomato paste and salt - 2 tablespoons each.

Cooking method:

In order for parsley adjika to come out successful, you should adhere to your taste preferences. And adjust the spiciness by adding or removing chili peppers.
Keep in mind that over time, adjika is infused. Its taste is fully revealed one day after preparation. So, all the necessary vegetables must be thoroughly rinsed under running water, cut into small pieces (the pieces can be of arbitrary shape) and minced.
You can use a blender. But then there is a possibility that the size of the milled particles will be large. Then add tomato paste to the resulting mass.
It saturates the finished adjika with a beautiful red color, which fresh tomatoes cannot give. After that, add vinegar, mustard and salt to the mass.
Stir and leave for several hours. Then we lay out in pre-sterilized jars, cork them and put them in a cool place.

Adjika for the winter with parsley and chili

One of the ancient recipes is hot pepper sauce. Since ancient times, the entire grinding process was carried out on a special stone. Such a device was in every Abkhazian courtyard, where an older woman prepared a fragrant seasoning. Today, all grinding is carried out using a meat grinder or blender, but in distant villages you can still find wonderful stones with a fragrant surface. The recipe for parsley and chili adjika is quite simple.

Ingredients:

Garlic - 0.5 kg.
Chili pepper - 1 kg.
Extra salt - ¾ glass.
Dill in seeds.
Parsley greens - 0.3 kg.
Cilantro is a bunch.
Seasoning "Khmeli-Suneli" - 1 pack.

Cooking method:

A pinch of coriander and caraway seeds. This set of components is classic. But it can be supplemented with your favorite spices, herbs and herbs to taste.
After all, parsley adjika can be prepared with any changes. So, if there are no spicy lovers, it is permissible to replace chili with ordinary sweet pepper.
The vegetable you have chosen should be cut, the seeds removed (this is important, because they can give the adjika bitterness), chop, add finely chopped greens, mix.
We pre-fry all the spices until the aroma appears, grind them in a coffee grinder or crush them in a mortar. We mix all the ingredients.
We leave the mass to infuse for a couple of hours. Then we lay it out in a prepared, sterilized container.

Adjika from parsley root

Today there are many varieties of Abkhaz sauce recipes. This is adjika from tomato with parsley, various vegetables. But there is still a recipe where the main component is parsley root.

Ingredients:

Sweet pepper - 1.5 kg.
Garlic - 0.5 kg.
Ripe tomato or in paste - 2 kg or 1 liter.
Salt, sugar to taste.
Ground pepper - a whisper.
Sunflower oil - 3 tablespoons.

Cooking method:

Each ingredient is crushed.
Everything is mixed, spices and oil are added.
Then the finished adjika must be put in jars or in another sterile container and sent for storage in a refrigerator or basement.

A simple recipe for parsley adjika

Ingredients:

parsley greens - 1 kg;
dill greens - 400 g;
sweet pepper - 2kg;
hot pepper - 16 pcs.;
garlic - 400 g;
vinegar 9% - 200 ml;
salt - 4 tbsp. spoons;
sugar - 8 tbsp. spoons.

Cooking method:

The preparation process for this delicious condiment is quite simple. We sort out, my greens.
It should be washed very carefully, since we will not boil or sterilize canned food. Preservation will be ensured by a large amount of hot peppers and garlic.
We send finely chopped greens to the blender bowl, chop well. We remove the washed bell pepper from seeds, cut it, add it to the herbs, continue to grind. Prepare garlic and hot peppers.
If you want the adjika to be more spicy, the seeds of hot pepper can be left on.
Grind the herbs together with garlic and hot pepper until puree. Now adjika needs to be seasoned with vinegar, salt and sugar.
After thorough mixing, lay out the adjika in dry sterile jars. It is best to store rolled up jars in the refrigerator.
The following recipe contains quite a few celery leaves. And horseradish leaves will not only add spice, but also allow you to preserve parsley adjika for a long time.

Adjika parsley with tomato paste

A lot of sugar and tomato paste will provide it with a pronounced taste, and a considerable amount of garlic will not spoil it.

Ingredients:

parsley greens - 0.5 kg;
garlic - 225 g;
bell pepper - 0.5 kg;
thick tomato paste - 1 kg;
vegetable oil - 300 ml;
sugar - 90 g;
salt - 100 g;
ground hot pepper - 3 tsp.

Cooking method:

Wash the herbs, peeled garlic and bell pepper. Grind vegetables in a meat grinder or with a blender. Add all other ingredients and mix well.
Such adjika is laid out in sterile jars and sealed with plastic lids. Store the product only in the refrigerator.
Do not cook a lot of adjika at once according to this recipe. It is not stored for a long time.
Delicious and healthy parsley adjika with various additives will enrich your menu. IN winter time it will help cope with vitamin deficiencies.
And the unique aroma of greenery will remind you of warm summer days.

Adjika parsley simple recipe

Ingredients:

Parsley - 250 Gram
Dill - 100 Grams
Bulgarian pepper - 500 grams
Bitter pepper - 4 pieces
Garlic - 200 Grams
Vinegar - 50 Milliliters
Salt - 1 tbsp. a spoon
Sugar - 2 Tbsp. spoons

Cooking method:

Wash the parsley and dill, remove the bad twigs. Then chop it with a knife and send it to a blender. Work it until the condition of the greens is soft.
Wash the bell peppers, remove the seeds from it, chop the vegetable coarsely. Add it to a blender and keep chopping.
Peel hot peppers and garlic. Also add them to a blender. Bring the mass to homogeneity. Then add salt and sugar to it. Stir, pour in vinegar.
Pour the prepared adjika into prepared jars and seal with lids. Enjoy your tasting!

Homemade parsley adjika "Rainbow"

Cooking with fresh vegetables is a pleasure, and if you add greens to them, then the mood will instantly rise from this aroma and cooking will turn into a pleasure. To prepare this treat - we need a meat grinder, it will help turn all the vegetables into a uniform consistency. If you want to make adjika more presentable, then it is better to use a grater and a knife.

Ingredients:

Parsley root - 0.4 kg;
Tomatoes - 0.5 kg;
Apples - 0.3 kg;
Hot peppers - 5 pieces;
Bulgarian pepper - 0.5 kg;
Carrots - 0.4 kg;
Mustard - 0.1 kg;
Vinegar - 10 tablespoons;
Salt - 2 tablespoons;
Tomato paste - 3 tablespoons;
Parsley greens - 0.1 kg;
Green basil - 0.1 kg

Cooking method:

First, we need to cook vegetables, rinse under running water and dry.
Peel the parsley root, carrots, apples, bell peppers and tomatoes (without the peel, they will quickly "give away" their taste, and it will be more pleasant to eat them).
Grate vegetables, cut tomatoes and peppers with a knife (as your imagination allows).
Peel the chili peppers carefully (wash your hands well afterwards so they don't get in your eyes), then cut them into long strips.
The grains give all its sharpness to the pepper, therefore, by cutting off the top and cleaning it so that they do not strongly touch the walls, you will remove excess pungency, and, at the same time, preserve its taste and aroma. This will make the sauce less spicy.
Chop parsley and basil with a knife and crush a little with your hands.
After that, put all the products in a saucepan, add salt, vinegar, mix well and put on low heat.
After boiling, boil the mass for 20 minutes (do not forget to stir periodically).
Add mustard and tomato paste to the boiling adjika, which will give a bright color and light sourness to the dish.
Cook for five minutes, arrange in jars and roll up.
Delicious homemade adjika is ready, it should be infused for a day or two, after which it will be ready for use.

Adjika with parsley

Ingredients:

parsley (leaves with roots) - 1kg
garlic - 400g
sweet pepper - 1kg
sugar - 20 tsp
salt - 20 tsp
vegetable oil - 30 tablespoons
red pepper (ground) - 5 tsp
tomato paste - 2kg.

Cooking method:

To cook Adjika with parsley you need ...
Parsley leaves with roots, garlic, bell pepper - mince. Add sugar, salt, vegetable oil, ground red pepper, tomato paste.
Mix everything well, arrange in jars. Store in a cool place.

Adjika with parsley and chili

Ingredients:

fresh parsley - 0.6 kg
sweet pepper - 1.2 kg
hot pepper - 5 pods
tomato paste - 1.1 kg
granulated sugar - 150 g
salt - 1.5 tablespoons
refined sunflower oil - 130-150 ml
garlic - 3 heads

Cooking method:

Wash the bell peppers, cut out the stump, remove all the seeds, and twist the pulp through a meat grinder. Wash the parsley thoroughly, dry and twist as well. Read more:
Hot peppers can be added to taste - if you like spicy adjika, then you can add more of it than according to the recipe, and you can also add less.
Add to all the previous ingredients tomato paste, granulated sugar, salt, required amount vegetable oil and garlic crushed through a press. The amount of garlic can also be adjusted. Stir the finished adjika and arrange in jars.

I suggest making an amazing vitamin parsley sauce, with it even the most simple dishes will sparkle with amazing colors. This aromatic sauce is perfect for white fish, chicken, potatoes, for preparing first courses, it can be safely used when baking bread, salty buns. Parsley sauce keeps well in the refrigerator and can be frozen. You can experiment with the ingredients by adding, for example, green apple, garlic, walnuts, cheese to the main ingredients of the sauce - parsley, lemon juice and butter.

Ingredients

To make parsley sauce you will need:
parsley - 1 bunch (50-60 g);
vegetable (or olive) oil - 70-100 ml;
salt to taste;

lemon juice (or lime juice) to taste.

Cooking steps

Cut the parsley (without stalks).

Put chopped parsley in a bowl for beating, add vegetable oil.

Then add salt and lemon juice to taste, stir and the fragrant, healthy parsley sauce is ready, you can immediately serve it or put it in a jar with a lid and send it to the refrigerator. Just stir it with a spoon before use. In the refrigerator, this sauce is stored for up to two weeks, in the freezer - for about 2 months. For the winter, such a sauce should be prepared closer to autumn.

Ingredients:

parsley - 1 kg
garlic - 450 g
sweet pepper in pods - 1 kilogram
granulated sugar - 22 tsp
salt - 20 tsp
sunflower oil - 28-30 tablespoons
red chalk pepper - 6 tsp
tomato paste - about 2 kg

Thoroughly wash all parsley leaves, dry and put in a bowl. Peel the garlic, and wash the bell pepper, peel and remove the seeds.
Twist all the vegetables in a blender or in a meat grinder, sprinkle with salt, sugar, pour with sunflower oil, sprinkle with red chalk pepper and add more tomato paste.
Stir all prepared ingredients and arrange in jars. Such adjika should be stored only in a cold place.

Adjika with horseradish

Required for cooking:

parsley - 2 bunches
garlic - 240 g
horseradish - 3 sticks
dill greens - 2 bunches
sweet pepper - 8-10 pcs.
hot pepper - 20 pcs.
ripe tomatoes - 2 kg
cane sugar - 4 tablespoons
table salt - 4 tablespoons
table vinegar

Wash parsley, dill and horseradish, dry and twist with a meat grinder, just put a fine nozzle.
Peel and roll the garlic. Remove the root and seeds from the bell pepper, and chop the pulp together with the pepper in a meat grinder. Wash and chop the tomatoes.
Mix everything in one bowl, sprinkle with sugar, salt and mix thoroughly. At the end, add vinegar, mix one more time and spread over the prepared container.

Adjika with hot pepper

What do you need:

bell pepper - 1 kg
parsley - 280 g
dill - 240 g
bitter pepper - 250 g
garlic - 280 g
salt - a pinch

Wash parsley and dill, dry and twist through a meat grinder. Remove the seeds from the bell pepper, and then twist the pulp with a meat grinder or blender.
Chop hot peppers. Peel and chop the garlic with a garlic press. Stir all the components of the adjika, add salt and mix thoroughly.

Adjika with bell pepper

Required:

parsley sprigs - 0.5 kg
garlic - 3 heads
Bulgarian pepper - 1 kg
tomato paste - 0.8 kg
granulated sugar - 22 tsp
salt - 16 tsp
refined sunflower oil - 22 tablespoons
ground black and red pepper - if necessary

The parsley should be washed, dried with a paper towel and chopped finely enough. Peel and crush the garlic through a special press or chop in any other way.
Cut the bell pepper, clean all the seeds, and chop the pulp into pieces. Twist all prepared components through a meat grinder, add tomato paste, granulated sugar, salt, oil and different types pepper.
Mix everything thoroughly and cover with a lid. Wait until adjika is infused for several hours and put in jars. Cover our jars with plastic lids and store in the refrigerator.

Adjika with parsley and chili

We will need:

Wash the bell peppers, cut out the stump, remove all the seeds, and twist the pulp through a meat grinder. Wash the parsley thoroughly, dry and twist as well.
Hot peppers can be added to taste - if you like spicy adjika, then you can add more of it than according to the recipe, and you can also add less.
Add to all the previous components tomato paste, granulated sugar, salt, the required amount of vegetable oil and garlic crushed through a press. The amount of garlic can also be adjusted. Stir the finished adjika and arrange in jars.

Adjika with basil

Ingredients:

fresh parsley - 2 bunches
fresh basil - 2 bunches
fresh dill - 2 bunches
cilantro - 2 bunches
mint leaves - 1 bunch
tarragon - to taste
thyme - a pinch
young garlic - 3 heads
hot pepper - 4 pods
salt - 2 tablespoons
olive oil- 2 tbsp.

All greens need to be washed, dried and twisted using a conventional meat grinder or blender. You can grind more than once to make the mass more homogeneous.
Add tarragon, thyme, salt and olive oil to the adjika. Also chop the garlic, twist hot peppers and mint leaves.
Combine all components and arrange in clean jars. It is necessary to store such green adjika in the refrigerator.

Tomato adjika

Components:

ripe tomatoes - 2 kg
bell pepper - 20 pcs.
bitter pepper - 10 pcs.
garlic - 5 heads
horseradish - 3 sticks
fresh parsley - 2 bunches
refined oil - 7 tbsp.
table vinegar
salt - as needed

The tomatoes should be washed and twisted using a food processor. Peel the bell pepper from seeds and stumps, and then also twist it with the help of a home-made meat grinder.
Chop the bitter pepper, and crush the garlic with a garlic. Beat horseradish with a blender, and twist fresh parsley through a food processor.
Add salt and refined oil, and then put everything to cook for about an hour. Arrange the prepared hot adjika in the container, and also roll up the lids.

Adjika for the winter

Ingredients:

garlic - 3 heads
horseradish sticks - 2 pcs.
fresh parsley - 2 bunches
fresh dill - 2 bunches
bell pepper - 12 pcs.
bitter pepper - 20 pcs.
tomatoes - about 2 kg
granulated sugar - 4 tablespoons
salt - 4 tablespoons
table vinegar

Peel and crush the garlic with a garlic press. Wash the tomatoes and twist through a meat grinder. Horseradish can also be peeled and chopped in any convenient way. Bell pepper is better to take red or allsorts. Peel and twist.
Chop hot peppers. Rinse the dill and parsley thoroughly, dry so that there is no water, and twist with a meat grinder or blender. Stir all the prepared adjika components, add salt, granulated sugar and vinegar.
The amount of spices can be adjusted according to preference. Put ready-made adjika in jars and close with plastic lids. Store such a dish in the refrigerator.

Adjika with dill and parsley

You should prepare:

sweet bell pepper - 1 kg
bitter pepper - 200 g
garlic - 3 heads
fresh dill - 230 g
fresh parsley - 230 g
salt - 250 g

Peel the bell pepper, remove all the seeds, and twist the pulp in a blender. Twist the bitter pepper as well. Peel and crush the garlic through a press.
Rinse, dry and chop fresh dill and parsley. Combine all the components of the adjika, add the required amount of salt and mix thoroughly. Spread out the fragrant adjika.

Dear friends, if you prepare such preparations for the winter, be sure that the taste of hot summer will not leave you all winter. You can easily find how to season your favorite dishes. In addition, you always know what you did yourself, which means that there will be no chemistry and no harm. Now I present a video from the Internet, where the recipe for making adjika with parsley is described in detail.

Seasoning for salads with garlic, dill and parsley in vegetable oil is a useful ingredient for salads, soups and stews. Harvesting greens for the winter does not take much time, you do not need to fry near the stove, as is the case with jam. It is important to maintain cleanliness and use fresh, undamaged food collected shortly before processing. The workpieces are stored in a refrigerator or in a dark place at a temperature not higher than + 6 degrees Celsius.

Cooking time: 40 minutes
Quantity: 2 cans with a capacity of 350 g

Ingredients for garlic, dill and parsley salad dressing:

250 g dill;
250 g parsley;
100 g green onions;
150 g of young shoots of garlic;
1 head of garlic;
70 g salt;
100 g odorless vegetable oil;
vinegar, paper towels.

A method of preparing harvesting greens for the winter.

Put freshly picked dill (only greens, without stems and umbrellas) in a large saucepan, basin or bowl, pour plenty of cold water. Wash thoroughly, change the water several times. Then we put it back on a sieve, rinse it under the tap. Put it back in a bowl of clean water, add 3-4 tablespoons of vinegar, leave it for 10 minutes, then take it out, dry it on paper towels.

We process parsley, green onions and garlic shoots in the same way, cut off the parsley stalks, they are quite tough, you should not add such to the salad.

Chop the dried dill with a sharpened knife, send it to a deep, clean bowl. To maintain cleanliness and sterility, it can be poured over with boiling water.

Add finely chopped parsley to the dill. By the way, instead of it, you can prepare a dressing with cilantro, you get seasonings with completely different tastes.

Add green onions. It should be carefully processed before being sent to the rest of the greenery. Onions sold in stores are usually processed and pure, but can be high in nitrates. But the onion that ripened in the garden of my grandmother is loved not only by us, for example, the onion fly tastes just as much as the leaf beetle.

Cut the onion feathers along with a sharp knife, rinse, and then fold in a bunch and chop finely.

We cut off the peduncle from young shoots of garlic, we also cut off the hardened part, only a delicate stalk is suitable for harvesting. Cut the garlic into 1 centimeter long bars.

Peel the head of garlic, cut the cloves into thin slices. Add coarse table salt without additives and impurities, mix the ingredients. You can put on medical gloves and grind the herbs with salt to make the juice.

Banks for storing blanks are thoroughly washed, dried in the oven or sterilized over steam. We heat the vegetable oil to a temperature of 120 degrees Celsius, then cool to room temperature. We fill the jar with herbs in half (the products should lie freely), pour oil, seal with a clean spoon. Then we fill the jar up to the shoulders, pour the oil again so that it is 0.5-1 centimeter higher than the greenery.

We close the jars with boiled lids, put them on the lower shelf of the refrigerator compartment. There blanks can be stored for 3-4 months.

Recipes for cooking herbs for the winter.

In winter, all the greens on store shelves are not fragrant at all. And the Chinese imported garlic is not at all spicy and odorless. Therefore, in the summertime, think about winter and prepare aromatic seasonings.

Cilantro blanks for the winter: seasoning recipe

Cilantro is a spicy herb used in the east. But now many summer residents have this herb growing in the garden. Therefore, if you are a lover of spices or fragrant seasonings, prepare a winter cilantro.

Ingredients:

1 kg of cilantro greens
1 lemon
100 ml vegetable oil
Ground coriander
Hmeli-suneli

Recipe:

Wash and dry the cilantro greens on paper towels. Cut the cilantro into small strips and discard the stems.
Pour lemon over the herbs and sprinkle with spices. Remember a little with your hands so that the cilantro starts up the juice.
Pour in vegetable oil and stir again. Fold in jars and close with nylon lids. Store cold.

Seasoning of garlic arrows for the winter: a recipe

Unusual and very spicy seasoning. It can be added to soups or simply spread over a sandwich.

Ingredients:

500 g garlic shooters
50 ml vegetable oil
Ground coriander
Black pepper

Recipe:

Loop over and rinse the garlic arrows. Pass the herbs through a meat grinder.
Add oil, salt and spices to the resulting puree.
Place in sterilized jars and close with a nylon lid, store in the cold.

It is a great herb condiment for soups and salads.

Ingredients:

Bunch of dill
Bunch of parsley
150 g green onions
150 g garlic shooters
1 head of garlic
25 g salt
100 ml of sunflower oil

Recipe:

Chop the dried herbs with a knife. Cut the garlic arrows into strips.
Wash the onion and cut into strips. Toss the herbs in a saucepan and season with salt. Add the grated garlic.
Remember everything with your hands so that the mixture starts up the juice. Divide the green paste halfway across sterilized jars. Pour in the oil.
Fill the jar up to the shoulders and pour in some oil again. Screw the lids back on and store in the refrigerator.

Basil seasoning: preparation for the winter

Unusual spaghetti seasoning. When mixed with cheese, a pesto sauce is obtained.

Ingredients:

Basil bunch
6 walnuts
50 ml olive oil
4 cloves of garlic

Recipe:

Wash the basil greens and dry them. Pass through a meat grinder or chop finely.
Peel the walnuts and turn them into crumbs, mix with green mass.
Add grated garlic and olive oil. Divide into jars and sterilize for 15 minutes.

An unusual addition to meat dishes and barbecue.

Ingredients:

2 bunches of parsley
2 bunches of basil
1 bunch of celery
Ground black pepper
4 heads of garlic

Recipe:

Wash and dry the herbs using a towel. Grind basil, parsley and celery
Peel and chop the garlic. Add salt and spices. Squeeze the mixture to release the juice.
Spread the mixture into sterilized jars and roll up.

This spicy blend goes well with sour cream and mayonnaise. It can be added to salads, sauces and main courses.

In winter, it is quite easy to find green onions in supermarkets. But unfortunately it is not as aromatic and tasty. Therefore, we suggest making onion pasta yourself in the summer. In winter, you can use this paste to complement the first and second courses.

Ingredients:

1 kg green onions
100 ml sunflower oil
40 ml vinegar

Recipe:

Peel the onion and wash the greens. Pass the onion through a meat grinder and add salt, vinegar and oil.
Divide into jars and sterilize for 10 minutes. Close with plastic lids and store in the cellar.
In winter, you can smear bread with this pasta or complement first courses.

Herbs are a source of vitamins and nutrients. With their help, you can improve immunity and diversify the menu.

Cooking secret:

Prepare herb seasoning in season. So, greens will retain a maximum of juice and aromatic substances. The sauce will turn out to be spicy and fragrant.
Be sure to wash and dry the herbs on towels before cooking. Do not wrinkle fresh leaves under any circumstances. So, they will retain a maximum of juice.
Feel free to experiment and mix different greens. Parsley goes well with cilantro, basil and dill.
If you prepare a seasoning without sterilization and vinegar, then you need to store it in the cold.
To prevent mold from forming, pour a layer of vegetable oil on top of the seasoning.