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Salted Herbs

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Ingredients
  • 1 c chopped fresh chives
  • 1 c chopped fresh savoury
  • 1 c chopped fresh parsley
  • 1 c chopped fresh chervil
  • 1 c grated carrots
  • 1 c chopped celery leaves
  • 1 c chopped green onions
  • 1/4 to 1/2 cup coarse salt
Instructions

In a large bowl, combine herbs and vegetables. Layer 1 inch of herb mixture in the bottom of a crock or glass bowl and sprinkle with some of the salt. Repeat layers until all of the herb mixture and salt is used. Cover and refrigerate for 2 weeks. Drain off accumulated liquid and pack herb mixture into sterilized jars. Refrigerate until ready to use. Makes about 5 to 6 cups.

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