One way to preserve vegetables is to pour marinade on them. Pickled vegetables are added to salads, side dishes, soups, and also served separately as an appetizer. In addition, some of the beneficial trace elements and vitamins are preserved in pickled vegetables.
It is necessary
-
- - 10 liters of water;
- - 80-120 g 80% vinegar essence;
- - 500 g of salt;
- - 400 g of sugar;
- - 40 g horseradish;
- - 100 g of dill;
- - 50 g each of celery and parsley leaves;
- - 15 g of hot paprika;
- - 5 g of bay leaves;
- - 40 g of garlic.
Instructions
Step 1
Prepare the marinade filling. Rinse the spices. Finely chop the garlic, horseradish, greens. Pour water into a large saucepan, 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 to soak the solution with the taste and aroma of spices. Then filter the finished marinade through cheesecloth and heat.
Step 2
Pickle vegetables in wooden barrels or glass jars. Pre-wash and steam containers. Prepare marinades with one vegetable or a mixture of vegetables (mixed vegetables). Sort vegetables - choose only whole fruits, without rot, bruising. Then wash them, prepare them for marinating, put them tightly in a container, fill them with hot marinade and close the lid.
Step 3
Remove the stalks from cucumbers, squash, squash and tomatoes. Cut large fruits. Remove the top leaves of the Bulgarian cabbage, cut out the stump, chop and pour over with boiling water.
Step 4
Divide the cauliflower head into florets. Combine with 10 grams of salt, 0.5 grams of citric acid per liter of water. Peel the carrots, boil for 2–4 minutes and cut into slices. Boil the beets for about an hour, peel, rinse with cold water. Cut the root vegetables into small cubes, strips, or slices.
Step 5
Soak garlic in warm water for 2 hours, peel off and rinse. Peel horseradish, grate or cut into small pieces. Peel the onion, cut off the root lobe, immerse it in boiling water for 2-3 minutes, and then pour it over with cold water. Peel the pumpkin, remove the seeds, rinse and cut into cubes.
Step 6
Store pickled vegetables at 0–2 ° C. After pouring, the vegetables will be ready in 1, 5-2 months.
