One way to preserve vegetables is to fill them with marinade. Pickled vegetables are added to salads, side dishes, soups, and also served separately as a snack. In addition, pickled vegetables retain some of the beneficial trace elements and vitamins.
Pick your recipe
You will need
-
- - 10 liters of water;
- - 80-120 g of 80% vinegar essence;
- - 500 g of salt;
- - 400 g of sugar;
- - 40 g of horseradish;
- - 100 g of dill;
- - 50 g of celery and parsley leaves;
- - 15 g of bitter capsicum;
- - 5 g bay leaf;
- - 40 g of garlic.
Instruction manual
1
Prepare the marinade fill. Rinse the spices. Finely chop the garlic, horseradish, greens. Pour water into a large pot, add salt and sugar and boil for 10-15 minutes. Pour in vinegar, add spices. Close the pan with a lid and leave for a day so that the solution is saturated with the taste and aroma of spices. Then filter the finished marinade through cheesecloth and heat.
2
Pickle vegetables in wooden barrels or glass jars. Pre-wash and steam the containers. Prepare marinades from one type of vegetables or from a mixture of them (mixed vegetables). Sort vegetables - choose only whole fruits, without rot, bruising. Then wash them, prepare for pickling, put them tightly in a container, fill with hot marinade and close the lid.
3
Remove stems from cucumbers, squash, zucchini and tomatoes. Cut large fruits. Bulgarian cabbage remove the top leaves, cut out the stump, chop and pour over boiling water.
4
Divide the head of cauliflower into inflorescences. Blanch with 10 g of salt, 0.5 g of citric acid per liter of water. Peel the carrots, boil for 2–4 minutes and cut into circles. Boil beets for about an hour, peel, rinse with cold water. Cut root vegetables into small cubes, straws or slices.
5
Soak the garlic in warm water for 2 hours, peel and rinse. Peel horseradish, grate or cut into small pieces. Peel the onion, cut the root lobe, lower it in boiling water for 2-3 minutes, and then pour over cold water. Peel the pumpkin, remove the seeds, rinse and cut into cubes.
6
Store pickled vegetables at 0–2 ° C. After pouring, the vegetables will be ready in 1.5–2 months.
note
Frequent use of pickled vegetables harms tooth enamel due to the content of acetic acid.
The consumption of pickled vegetables should be limited to people with atherosclerosis, hypertension, diseases of the kidneys, liver, cardiovascular system, and gastrointestinal tract.