Pickles are often called small pickled cucumbers, but this is not entirely true. Pickles can be any small pickled vegetables - peppers, squash, tomatoes. They can be canned separately or together.
Pickled baby carrots
Pickled carrots are unusual in Russian cuisine, but are often used in France for making salads and side dishes.
You will need:
- 800 g baby carrots (small carrots - no more than 5 cm long);
- 2 tbsp. vinegar;
- 1 tbsp. Sahara;
- 1 tbsp. water;
- 50 g of salt;
- 1 small bell pepper;
- 2 inflorescences of dill;
- 2-3 cloves of garlic;
- 1/2 tsp mustard seeds;
- 1/2 tsp coriander seeds;
- 1/4 tsp parsley seeds;
- a few peas of black pepper.
Together with such carrots, you can pickle small onions.
Peel baby carrots and cut off the tops if necessary. Combine vinegar, water and salt, pour into a saucepan and simmer for 2 minutes. Throw in the carrots, cook for another 5 minutes, then remove from heat. Remove carrots with a slotted spoon and set aside. Wash and sterilize the glass jar and metal lid.
Put the seeds of herbs and black peppercorns on the bottom, put the dill inflorescence. Cut the pepper into 4 parts, peel off seeds and partitions and place against the walls of the jar. Fill a glass container with carrots, add the crushed garlic and the remaining dill inflorescence on top. Pour the marinade over the carrots.
Put a towel in a saucepan and pour water, place a jar there so that the water does not overflow. Sterilize the carrots for 25 minutes, then roll up the jar. When it's cool, put it in a cool place. Carrots can be consumed in 5-6 weeks.
Pickled cucumbers
You will need:
- 50 small cucumbers (no more than 8 cm long);
- 3.5 liters of water;
- 330 g of salt;
- 250 ml of vinegar;
- 3 inflorescences of dill;
- 1 tsp fennel seeds;
- 3 currant leaves;
- 3 cloves of garlic.
This marinade recipe is suitable not only for cucumbers, but also for cherry tomatoes. Only in the case of tomatoes, you'd better add 2-3 tablespoons to the mixture. Sahara.
Wash the cucumbers thoroughly. Mix 1 liter of warm water and 180 g of salt, fill cucumbers with this solution and leave for a day. Put the remaining salt in a saucepan and pour in the water. Bring to a boil, add vinegar and simmer for a few minutes. In the meantime, take 3 liter jars, sterilize, on the bottom of each put a currant leaf and a dill inflorescence, as well as some fennel seeds.
Fill the jars tightly with cucumbers, adding peeled and chopped garlic on top. Pour the brine over the cucumbers and sterilize the jars in boiling water for 15 minutes. After that, close the jars with lids and cool. It is best to consume cucumbers after 3 weeks or more.
