Greetings, summer resident, gardener or just a hardworking housewife! If you like to delight your household with goodies all year round, then do not miss the opportunity to replenish your piggy bank of simple and delicious recipes.
So the sultry time has begun - summer. This means that the harvesting and conservation season can be declared open. Now I was looking for different recipes on the Internet and faced one dilemma. All the hostesses vying with each other praise their recipes, and some even have more than a dozen recipes for preservation brine in their arsenal! Supposedly, for each vegetable, it must be selected and sculpted separately.
Eyes run up from such a variety and you don't know what to grab at! In this regard, I also decided to share our family recipe for pickling brine for seaming, besides, we have it very simple and universal: if you want canning tomatoes, or if you want to roll up zucchini. I just tear myself away from my heart, tk. even queues line up to us for conservation (it's worth trying at least once to understand what I'm talking about). But I must immediately warn that such a pickle will not be to the taste of lovers of sour, but the vegetables in it turn out to be all-sourced - juicy and crunchy.
To prepare brine for a standard bottle (3 liters), you will need:
- salt - 1 tablespoon;
- sugar - 3 tablespoons;
- vinegar - 50 ml;
- black peppercorns - 5-6 pieces;
- garlic - 2-3 cloves;
- boiling water - how much will be included minus the volume of vegetables.
How to cook
First you need to prepare the container: for this, wash the bottles and steam sterilize for 5 minutes. Next, lay the vegetables, pepper and garlic tightly, pour salt and sugar on top and pour the vinegar. Then we pour boiling water under the neck and send the bottle for sterilization along with the contents. We hold the bottle until the air bubbles begin to rise up, and from this moment another couple of minutes.
We remove the bottle "from the fire" and roll it up. The lids should also be sterilized by this time. You should make sure that the salt and sugar are completely dissolved. If not, dissolve them mechanically by shaking and store the bottle in a cool, dark place. In this case, the bottle should be placed upside down.
So preservation should be defended for 2-3 weeks, after which it can be transferred to the basement. It is noteworthy that with this brine, the krishki were thrown off only if they forgot to shake until the salt and sugar were completely dissolved. Use it to your health!
Here are some tips on how to improve the taste of canned vegetables. It's no secret that every vegetable loves its own spice. So, it is better to put parsley in bottles with tomatoes, the taste of cucumbers is emphasized by hron and cherry leaves, put a sprig of dill with the eggplants, and don't forget to put a bay leaf in the zucchini. You can also add salad (or, as it is also called, stuffing) pepper, it goes well with absolutely all vegetables.
I also want to remind you that the pickle is universal, so you can safely experiment and combine different vegetables in one bottle, as well as roll up salads (for example: onions, cucumbers, eggplants).
