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Pickled parsley leaves in a jar

Pickled Parsley Leaves

Pickled parsley leaves are an exciting and flavorful addition to any meal. While parsley is often used fresh, pickling it uniquely enhances its flavor and extends its shelf life. The vinegary, slightly spicy brine preserves the parsley's freshness, imparting a pleasant tart aroma. It's excellent with meat, fish, or salads, providing a distinctive taste experience for those who enjoy trying new things in the kitchen!

Prep Time 10 min
Preparation 5 min
Total 15 min
80 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 100 g Fresh Parsley Leaves
⭕ 200 ml White Wine Vinegar
⭕ 200 ml Water
⭕ 30 g Brown Sugar
⭕ 1 tsp Salt
⭕ 2 cloves Garlic
⭕ 1 db Bay Leaf
⭕ 1 tsp Black Peppercorns
⭕ 1 pinch Red Pepper Flakes
⭕ 50 ml Lemon Juice

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    Preparation Steps

    1

    Thoroughly rinse the fresh parsley leaves, drain well, and pat dry with paper towels.

    2

    In a saucepan, combine the white wine vinegar, water, brown sugar, and salt. Heat over medium heat, stirring until the sugar is completely dissolved.

    3

    Add the thinly sliced garlic, bay leaf, black peppercorns, red pepper flakes, and lemon juice. Simmer over low heat for 3 minutes to allow the flavors to meld.

    4

    Pack the parsley leaves into sterilized jars, then pour the hot brine over them, ensuring they are fully submerged.

    5

    Seal the jars and let them cool to room temperature. Refrigerate for at least 12 hours before serving to allow the flavors to fully develop.

    6

    Serve chilled as a unique pickled condiment or side dish for meat and salad dishes.