Marinade consists of water, salt, sugar, vinegar. Salt and sugar should be clean, free of extraneous debris. Salt for the preparation of marinade is better to use small, in batches, since coarse salt dissolves in water for a long time. In addition, such salt is purer than weighted.
Pick your recipe
You will need
-
- water;
- salt;
- vinegar;
- sugar;
- spices.
Instruction manual
1
The marinade solution should contain salts from 4 to 8%, and sugar from 4 to 10%, depending on the type of vegetables. This means that for one liter of water you need to take from 40 to 80 g of fine salt and up to 100 g of sugar. The right amount of salt and sugar for each type of vegetable is indicated in the recipe.
2
Boil water. Add salt and sugar. Mix thoroughly until completely dissolved in water.
3
Then boil water for ten minutes. At the time of boiling, foam appears on the surface of the water. It can be removed with a spoon, but can be filtered through several layers of gauze.
4
When the marinade begins to boil, add acetic acid. Acetic acid is volatile, and if you add it at the beginning, then when boiling the marinade, it can completely evaporate. From this, the marinade will become weaker and its preservative effect will decrease.
5
Acetic acid can be used in the form of weak vinegar with a strength of 5-9%, or in the form of vinegar essence with a strength of 80%. Most often used for marinades strong vinegar essence. If you pickle a lot of vegetables, then add vinegar to the water. If you pickle several jars of vegetables, then it is better to add vinegar essence to each jar separately.
6
Put spices on the bottom of each jar. Spices are added almost always, in very small quantities. In 1 g there are 25-30 grains of black pepper, as many grains of allspice, 12-18 pieces of clove flower.
7
Ready marinade pour vegetables in jars.
note
The water for the preparation of the marinade should be clean, completely transparent, without taste or smell.
To prepare the marinade, use stainless steel cookware or with an enameled surface.