The thing I didn’t know when choosing the ingredients for this recipe (I just liked the sound of it) was that both the parsnip and the parsley root are winter vegetables whose edible part develops underground. While similar in look, yet quite different in taste and smell (I kind of detest the smell of parsnips), the parsnip and parsley root are both members of the Umbelliferae family. The Umbelliferae family also includes carrots, celery, parsley, chervil, fennel, and celeriac. The melange of these two ingredients came from the idea that the fresh bitter flavor of parsley would “balance” the sweetish and nutty tastes of parsnips. Furthermore, I figured adding whole black peppercorns would only intensify the slightly peppery flavor or parsley leafs. With the hopes of cutting the chewy center of the parsnips, I decided to coin the parsnips instead of pickling sticks. Try these parsley pickled parsnips with any European or Mediterranean dish. Enjoy!
Ingredients Instructions Notes These pickles could also be fridge pickled. Follow steps 2-4 and then store jars in fridge for at least 3 weeks.
These pickles could also be fridge pickled. Follow steps 2-4 and then store jars in fridge for at least 3 weeks.