Canned vegetables can be divided into two categories - pickles and pickles. Both methods produce crispy, aromatic foods, but pickling requires less vigilance and temperature control. Most often, cucumbers are salted for the winter, but almost any vegetables are pickled. In addition, the palette of tastes in marinades is richer due to the use of various spices and spices.
It is necessary
-
- 1/3 cup salt per liter of brine
- 1/2 glass of water per liter of brine
- a set of aromatic herbs;
- 2 tablespoons of dill seeds
- 4 cloves of garlic;
- 4 teaspoons of mustard seeds
- 1 1/2 cups apple cider vinegar or table vinegar
- 3 tablespoons of salt;
- 1 tablespoon sugar
Instructions
Step 1
Choose fresh, ripe vegetables that are free from stains and mildew. Crispy canned food will not come from sluggish, yellowed, stale root vegetables. It is best to pickle vegetables that recently, 12-16 hours ago, left the garden.
Step 2
Wash vegetables before placing them in jars. Cut them into pieces if necessary. Many root vegetables - cucumbers, tomatoes, small beets, tiny corn - are pickled whole. Peppers are freed from seeds and jumpers and cut into quarters, squash, pumpkin diced, green tomatoes - sliced. The yellow and green beans are cut into pieces 5-10 centimeters in length, the asparagus is cut so that it fits vertically in the jar.
Step 3
You can pickle a mixture of vegetables, such as peeled carrots, cauliflower blossoms, and peppers. Or small onions, heads of garlic and beans. You can add cucumbers, carrots, turnips, and cauliflower to a sweetened marinade.
Step 4
Prepare brine at the rate of 1/3 cup of salt per 1/2 liter of water. Pour the brine over the peeled and chopped vegetables. Leave it overnight.
Step 5
Prepare sterilized glass jars. Drain the brine, put the vegetables in jars. Spread evenly into each dill seeds (traditionally put dill "umbrellas", but you can get by with only seeds), peeled cloves of garlic, mustard grains. This is the standard set for the marinade. You can diversify the flavor by adding cloves, ginger root, allspice, star anise, cumin, bay leaf. Aromatic herbs such as basil, thyme, rosemary are well suited for marinades. Fennel and mint give an interesting taste. If you want to add spice, add chili peppers. You can adjust the pungency of the marinade not only by the number of pods, but also by whether you leave the seeds in the peppers or clean them.
Step 6
In a saucepan, combine the vinegar, salt and sugar. Bring to a boil. Pour the hot marinade over the vegetables and cover. Twist.
Step 7
Boil water in a very large saucepan. Place the marinade jars. The jars should be completely covered with water and a few centimeters higher. Heat over low heat for 20 minutes, adding hot water as needed. Remove the cans from the water and place them on a towel. Let cool and store. Do not leave cans in water after boiling, and do not place them close to each other for cooling.
