Parsley Pickled Parsnips- Putting Up with ErinParsley Pickled Parsnips- Putting Up with Erin

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!

Parsley Pickled Parsnips- Putting Up with ErinParsley Pickled Parsnips- Putting Up with Erin

Parsley Pickled Parsnips

Yield: 3 pints

Ingredients

  • 2lbs parsnips (peeled and then sliced on the bias into ~1/4 inch thick coins)
  • 1/2 bunch fresh flat leaf parsley (de-stemmed)
  • 1-1/2 tsp whole black peppercorns
  • 5-6 garlic cloves (sliced)
  • 1-1/2 Tbsp kosher salt
  • 2-1/2 cup white vinegar
  • 2-1/2 cup water

Instructions

  1. In a water bath canner, bring enough water to cover jars by an inch to a boil.
  2. Meanwhile, in a separate medium-sized, non-ionized pot, combine water, vinegar, and salt. Bring to just a boil and then remove from heat.
  3. Divide peppercorns, garlic, parsnip coins, and fresh parsley between 3 prepared pint jars leaving approximately 1/2 inch headspace.
  4. Ladle vinegar brine over jar contents leaving 1/2 inch headspace.
  5. Wipe rims, apply lids and rings (finger tight) and process jars in your water bath canner for 12 minutes. Remove jars from canner and let them cool on a folded towel for 8-12 hours.
  6. Store jars in a cool dry place for at least 3 weeks before consuming. Shelf life = 1yr.

Notes

These pickles could also be fridge pickled. Follow steps 2-4 and then store jars in fridge for at least 3 weeks.


2 responses to Parsley Pickled Parsnips

  1. Links: Rosehips, Muffins, and Winners - Food in Jars

  2. This recipe looks interesting. I picked up some parsnips, and what I thought were dwarfish, soiled parsnips were actually parsley roots. If everything works out, I’ll motivate myself this weekend to put it all together, with parsley leaves and some dill seed that just arrived in the mail (I’m in Central Europe and have never seen it here).

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