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, no need to roast near the stove, as is the case with jam. It is important to maintain cleanliness and use fresh products without damage collected shortly before processing. Store the workpiece in the 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 salad dressing with garlic, dill and parsley:
- 250 g of dill;
- 250 g parsley;
- 100 g green onions;
- 150 g young shoots of garlic;
- 1 head of garlic;
- 70 g of salt;
- 100 g odorless vegetable oil;
- vinegar, paper towels.
A method of preparing green harvesting for the winter.
Freshly picked dill (only greens, without stalks and umbrellas) put in a large pot, bowl or bowl, pour plenty of cold water. Carefully wash, water change several times. Then we lay back on the sieve, rinse under the tap. Again, put in a bowl with clean water, add 3-4 tablespoons of vinegar, leave for 10 minutes, then remove, dried on paper towels.
Parsley, green onions and garlic shoots are processed in the same way, we cut off the parsley stems, they are quite tough, you should not add to salad.
Dried dill chopped sharpened with a sharp knife, send in a deep clean bowl. To maintain purity and sterility, you can pour it with boiling water.
Add dill parsley to dill. By the way, instead of it you can cook a dressing with cilantro, seasonings with completely different tastes will turn out.
Add green onions. It should be carefully processed before sending to the rest of the greens. Onions, which are offered in stores, are usually processed and clean, but may be rich in nitrates. But the one onion that ripened on the garden of the grandmother, we love not only, for example, the onion fly, it also tastes like leaf beetles.
Onion feathers are cut along with a sharp knife, washed, and then folded with a bundle and chopped finely.
We cut the flower stalk from young shoots of garlic, also we cut off the coarse part, only a tender stalk is suitable for harvesting. Cut the garlic into 1 centimeter length bars.
We clean the head of garlic from the husk, cut the cloves into thin slices. Add a large table salt without additives and impurities, mix the ingredients. You can wear medical gloves and grind herbs with salt to make juice.
The jars for storing the blanks are thoroughly washed, dried in the oven or sterilized over steam. Vegetable oil is heated to a temperature of 120 degrees Celsius, then cooled to room temperature. Fill the jar with greens halfway (products should lie loose), pour in the oil, compact with a clean spoon. Then fill the jar to the shoulders, again pour the oil so that it is 0.5-1 centimeter above the green.
We close the cans with boiled lids, remove the refrigerator compartment on the bottom shelf. There blanks can be stored for 3-4 months.