Sweet and Sour Pickled Parsley Leaves
Sweet and sour pickled parsley leaves offer an exciting and flavorful addition to your dishes. While parsley is often used fresh, pickling highlights its unique flavor while extending its shelf life. The tangy, slightly sweet, and spiced brine preserves the freshness of the parsley, adding a pleasant sour aroma. It's excellent with meat, fish, or salads, providing a unique taste experience for those who love to experiment in the kitchen!
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Ingredients for this recipe
Servings: 4
100
g
Fresh Parsley Leaves
200
ml
White Wine Vinegar
200
ml
Water
60
g
Honey
50
g
Brown Sugar
1
tsp
Salt
1
Cinnamon Stick
3
Cloves
5
g
Ginger
50
ml
Lemon Juice
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Preparation Steps
1
Thoroughly wash the fresh parsley leaves, drain well, and pat dry with paper towels.
2
In a separate saucepan, combine the white wine vinegar, water, honey, brown sugar, and salt. Heat over medium heat, stirring until the sugar is completely dissolved.
3
Add the cinnamon stick, cloves, thinly sliced ginger, 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 sweet and sour brine over them.
5
Seal the jars and let them cool to room temperature. Then, refrigerate for at least 12 hours to allow the flavors to fully develop.
6
Serve chilled as a unique sweet and sour condiment or side dish with meat dishes and salads.
