A family tradition in Quebec, salted herbs! A mixture of fine herbs and vegetables finely chopped and macerated.
A tasty condiment that can be used with rice, omelettes, crushed or browned potatoes, soups, stews, roasts, barbecued meats, salad dressings, etc.
6 cups chopped shallots
1 cup celery (branches and leaves)
1 cup carrots
2 cups coarse salt
1 tablespoon Provencal spices
3/4 cup Parsley
1 teaspoon savory
1 teaspoon thyme
In a large bowl, mix all the ingredients.
Transfer to mason jars and let stand in a cool place for at least 3 weeks.