Marinade consists of water, salt, sugar, vinegar. Salt and sugar must be clean, free of foreign debris. It is better to use fine salt for making the marinade, in packs, since coarse salt dissolves in water for a long time. In addition, this salt is cleaner than bulk salt.
It is necessary
-
- water;
- salt;
- vinegar;
- sugar;
- spices.
Instructions
Step 1
The marinade solution should contain salt from 4 to 8%, and sugar from 4 to 10%, depending on the type of vegetables. This means that for one liter of water, you need to take from 40 to 80 g of fine salt and up to 100 g of sugar. The required amount of salt and sugar for each type of vegetables is indicated in the recipe.
Step 2
Boil water. Add salt and sugar. Mix thoroughly until completely dissolved in water.
Step 3
Then, boil the water for ten minutes. At the moment of boiling, foam will appear on the surface of the water. It can be removed with a spoon, but can be filtered through several layers of gauze.
Step 4
When the marinade comes to a boil, add the acetic acid. Acetic acid is volatile, and if added first, it can evaporate completely when the marinade is boiled. From this, the marinade will become weaker and its preservative effect will decrease.
Step 5
Acetic acid can be used in the form of a weak vinegar with a strength of 5-9%, or in the form of vinegar essence with a strength of 80%. Most often, strong vinegar essence is used for marinades. If you pickle a lot of vegetables, then add vinegar to the water. If you pickle several jars of vegetables, then it is better to add vinegar essence to each jar separately.
Step 6
Place the spices on the bottom of each jar. Spices are almost always added, in very small quantities. In 1 g there are 25-30 grains of black pepper, the same number of grains of allspice, 12-18 pieces with a carnation flower.
Step 7
Pour the prepared marinade over the vegetables in the jars.
