Marinated vegetables are traditionally cooked in the fall andat the end of the summer. In winter, blanks are used as snacks, and salads and entrees are prepared from them. In this article we will explain in detail how to pickle vegetables so that they turn out tasty and retain their beneficial properties.
Marinated beets with cabbage and carrots
Ready vegetables can be used as a dressing forborscht and as a salad, if you drain the marinade from the jar and fill the assorted vegetable oil. How to cook delicious pickled vegetables? Read the recipe below:
- Peel two carrots and one large beetroot. Grate grated vegetables for Korean carrots.
- One and a half kilograms of cabbage divided into leaves, and then cut it into squares.
- Take a clean jar and put the vegetables in layers in any order.
- After that, you can proceed to the preparation of the marinade. To do this, pour into the saucepan one liter of water, add two tablespoons of salt and half a glass of sugar. Bring the liquid to a boil.
- Turn off the heat and pour 150 ml of vinegar into the marinade.
- Pour water into the jar, and then add two spoons of vegetable oil.
Cover the vegetables with a sterile cap and wrap them with warm clothing. When the jar has cooled, place it in storage.
Marinated vegetables for the winter
Here is a simple vegetable recipe. For its preparation we need the following products:
- Cauliflower - half fork.
- Carrots - three pieces.
- Celery stalks - two pieces.
- Radish - a network of pieces.
- Blue bow - half the head.
- Bulgarian pepper - one.
- Garlic - four cloves.
- Bitter pepper - one piece.
- Dried oregano - two teaspoons.
- Dried thyme - one teaspoon.
- Peas - two teaspoons.
- White vinegar - three glasses (from 5-9%).
- Water is one glass.
- Sugar - three tablespoons.
- Salt - one tablespoon.
- Bay leaf - two pieces.
Marinated vegetables for the winter are prepared as follows:
- Prepare the vegetables for processing - wash them and peel them. Hot pepper, radish and carrots cut into thin slices. The remaining blanks cut into small cubes.
- Divide the prepared vegetables into two equal parts and put them in liter jars in random order.
- Top them with herbs and allspice.
- Pour water into a saucepan, add sugar and salt. Bring the liquid to a boil.
- In each jar place on a bay leaf, and then pour them with marinade.
- Allow the liquid to cool, then close the vegetables with clean lids.
Keep the platter in the fridge or in any cool and dark place. You can try the finished snack in a few days.
Pickled vegetables
Prepare an original snack of seasonal vegetables according to our recipe. This time we will need such products:
- White cabbage - one or two small heads of cabbage.
- Carrots - one kilogram.
- String beans - one kilogram.
- Cucumber - one kilogram.
- Tomato - one kilogram.
- Bulgarian pepper - one kilogram.
- Onions - 500 grams.
- Garlic - 100 grams.
- Greens - to taste.
- Salt - 150 grams.
- Water - five liters.
- Black pepper peas - 20-30 pieces.
- Bay leaf - five pieces.
Preparing pickled mixed vegetables is very simple:
- Pour water into a saucepan, add spices, salt, pepper, chopped herbs and bay leaf.
- Prepare the products.Boil the beans and peeled carrots almost to full readiness, cut the onion into slices and dip into boiling water. Cut the cucumbers in half, chop the pepper into slices and boil slightly, cut the cabbage into pieces and hold on to boiling water for two minutes. Cut the garlic into thin slices.
- Put the vegetables in the pan (except cabbage and beans), pour the marinade over them and leave to rest for two days.
- Fold the vegetables in cans in layers, alternating them and shifting them with cabbage and beans.
Pour the same solution into the dishes, pasteurize it, and then close the assorted sterilized lids.
Marinated Squash with Tomatoes
The original snack is cooked for about one hour. What ingredients will be needed this time? We recommend stocking up:
- Squash - two pieces.
- Onion sets - five pieces.
- Tomatoes - four or five pieces.
- Pepper - five pieces.
- Carrots - one.
- Table vinegar - a teaspoon.
- Salt - one and a half tablespoons.
- Garlic - four cloves.
Marinated assorted vegetables for the winter is prepared as follows:
- Squash wash and randomly cut.
- Prepare the brine from water, sugar, salt and spices. Boil it for five minutes.
- Spread the vegetables in jars and fill them with boiling water. After five minutes, drain the water and replace it with a hot pickle with a spoonful of vinegar.
Banks roll up and turn upside down. Keep them until they are completely cool.
Assorted for winter
We offer you another version of vegetable platter. For it will be needed:
- Cucumbers - 500 grams.
- Tomatoes - 500 grams.
- Onions - two pieces.
- Garlic - six cloves.
- Pepper - 10-12 pieces.
- Bay leaf - three pieces.
- Hot peppers - two pieces.
- Sugar - two tablespoons.
- Salt - one and a half tablespoons.
- Vinegar - two teaspoons.
- Cilantro is half a bundle.
And we will cook pickled vegetables like this:
- Wash two liter jars and place hot pepper and onion, cut into rings, on the bottom of each. Then put peppercorns, cilantro, bay leaf and garlic cloves.
- Rinse cucumbers, cut off their tips and put in jars.
- Wash the tomatoes, pierce them with a toothpick in several places, and then send them to the banks too.
- Pour boiling water over vegetables and leave for half an hour. Next, the water should be drained and repeat the last operation.
- After that, pour in each jar a spoonful of vinegar and marinade made from water, salt and sugar.
Roll up the jars and send them to a cool place.
Pickled vegetables with eggplants
This marinated assorted vegetables for the winter has an original taste and is great for savory salads. Stock up on the following products:
- Eggplant - three kilograms.
- White cabbage - 500 grams.
- Carrots - 500 grams.
- Bulgarian pepper - three pieces.
- Garlic - 100 grams.
- Vegetable oil - 250 ml.
- Vinegar 6% - 100 ml.
- Sugar - 100 grams.
- Salt - one and a half teaspoons.
- Fresh greens - 40 grams.
Recipe:
- Eggplants peel and cut into cubes. Cook them in salted water for a couple of minutes.
- Grate carrots, chop cabbage, chop peppers into thin slices, chop greens and garlic randomly.
- Combine the prepared products in a saucepan, add salt, pepper, sugar, vinegar and vegetable oil. Stir the ingredients and refrigerate them for a couple of days.
Put the vegetables in the jars, cover, sterilize, and then roll up.
Conclusion
Pickled vegetables are tasty and healthy.They contain vitamins and trace elements that we lack in winter and spring. Therefore, carefully read our recipes and choose the ones you like the most. Prepare a delicious assortment for you and your family.
