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Classic
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page 157
that parsley must not be chopped before it is served. Pickle it whole.
To salt down parsley.
Tie the parsley together in small bunches. These together with a few bunches of
celery, are put in layers, between which place salt. On top of all put a cover
or something similar with some heavy weight on, to press the parsley. Rinse it
well before using.
To salt down dill.
Pick the dill as for pickle, but do not chop it. Put it in layers like parsley,
with salt in between each layer. Then press it as above and do not forget to
rince it well when you want to use it.
To pickle various kinds of greens.
Spinach, cabbage, cauliflower, peas or beans, asparagus buds, the fine green
part of celery, all this may be placed in tins, together with some cold, fresh
butter, which has been melted
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