Pickled vegetables for the winter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sour vegetables are products that are not only very tasty, but also he althy. Most nutritionists believe that fermentation is the best way to preserve useful vitamins and substances when harvesting both vegetables and fruits for the winter. Skeptics are also advised to take a closer look at those selling pickled vegetables in the markets. The best advertisement for such products is their he althy and blooming appearance.

Usefulness of blanks

Love for pickled vegetables is explained quite simply. Since it is precisely such products in winter that are a real storehouse of vitamins, the deficiency of which people experience in the cold season, and besides, they contain miracle bacteria that help restore and maintain immunity.

Fermented foods mostly contain friendly bacteria, which, when ingested, help maintain a balance of microflora, as well as soluble fiber that feeds these bacteria. The result is a great alternative.commercial probiotics, the condition and quality of which is not known.

Mechnikov's beliefs

Another well-known scientist and biologist Ilya Mechnikov, in the course of his numerous studies, came to the conclusion that people who regularly eat foods rich in lactic acid can boast of good he alth, youth, longevity and great physical strength. In addition, the scientist claimed that he had not met among this category of people those who would complain of arthritis, and it was also rarely possible to note pathologies of the degenerative type and caries.

The source of lactic acid for humans was cucumbers without s alt and sauerkraut. It is these he althy vegetables that can produce a huge amount of bacteria that are so beneficial for the intestines. In addition, Mechnikov believed that if pickled fruits and vegetables were regular guests on the table, one could not be afraid of any terrible ailments and diseases. As a rule, these products are low-calorie and contain many vitamins that are aimed at strengthening the body and increasing resistance to infections. Also, thanks to pickled products, you can easily maintain a slim figure in the cold season.

Dietary tips

Many nutritionists support the conclusions reached by the great scientist Mechnikov. At the moment, there are 6 reasons, considering which vegetables pickled for the winter must be eaten.

• An indispensable substance that is formed during the fermentation period, inhibits the growth of bacteria that cause spoilage of vegetables, and is also famous for cleaning the human body of toxins. Lactic acid, produced during fermentation, has a positive effect on the functioning of the digestive system.
• The resulting s alted and pickled vegetables are quite low in calories. So, for example, two cucumbers contain only 11 kcal.



• Fermentation is rich in fiber. Once in the stomach, it makes the human body feel not hungry for a long time. In addition, the component monitors the activity of the intestines, preventing the absorption of fats and preventing constipation.
• Due to the fermentation process, pickled vegetables contain much less fructose and glucose than fresh ones.
• Contains a large amount of vitamin B groups. Its presence improves metabolism, and also helps during the process of digestion of fats, proteins and carbohydrates.
• The composition includes a lot of vitamin C. So, for example, 5 tablespoons of sauerkraut contains the daily requirement of vitamin C, which ensures the normal functioning of an adult's body. Vitamin C helps fight colds, indigestion and burn calories faster.

Proven recipes for pickled vegetables and fruits are collected in our article. Let's get acquainted.

Sour eggplant with vegetables

Stuffed pickled eggplant is a dish that is always appropriate at any celebration. We will stuff eggplants with vegetables, namely carrots, onions and garlic, with the addition of herbs. The flavors of the listed components are perfectly combined with each other, but if desired, they can be diluted, for example, with tomatoes.

For cooking you will need the following ingredients:

• eggplant - 3 kg;
• carrots - 0.5 kg;
• onion - 300 g;
• garlic - 1 clove for 1 eggplant;
• celery - bunch;
• parsley - bunch.

Practical part

It is necessary to start the cooking process with the preparation of the main ingredient. To do this, eggplants must be thoroughly washed under cold water, and then carefully remove the stalk. Each fruit should be cut along strictly in the middle, but not to the very base. It will be enough to leave a few centimeters uncut at the end.

At this time, pour water into a separate container and put it on fire. When the water boils, you need to add a little s alt (1 teaspoon per 1 liter of liquid) and dip the eggplants in turn. Each fruit should cook for an average of about 8 minutes. After the allotted time, the contents of the container should be passed through a colander, and then the vegetables should be left under pressure for 8-10 hours.

The eggplant filling should be cooked after the specified time. For these purposes, it is worth warming up the pan, pour sunflower oil on its surface and fry the carrots, previously grated on a grater, together with chopped onions. Furtherit is necessary to peel the garlic and chop it with a press or a knife. Together with garlic, a small amount of finely chopped greens should be added to the fried vegetables. Then s alt the filling and add various spices if desired.

Now each eggplant on the inside must be rubbed with s alt. After that, using a teaspoon or a tablespoon, you need to fill each fruit with the prepared stuffing.

Stuff the vegetables in a dense layer, putting them in a bulk container. Each layer must be added and sprinkled with a small amount of greens. Boil ordinary water in a separate saucepan, adding 1 teaspoon of s alt for each liter. When the brine is ready, they need to pour the eggplants, which are arranged in layers in a separate container. From above it is necessary to set a plate with a press. Ferment vegetables should be for 2-3 days.

When the allotted time has passed, you need to drain the water, and transfer the pickled vegetables very tightly into pre-sterilized jars. The workpiece is stored in a refrigerator or a cold room. This dish is served both as a side dish and as an appetizer.

Sauerkraut

Vegetables how to ferment, we discussed in the previous paragraph. Now it's time to focus on fruits. The most popular recipe for consideration is pickling apples. For a hostess who lives in a metropolis, a three-liter or two-liter glass jar will be the most practical container for harvesting.

For cooking you will need the following ingredients (based on a 3-literjar):

• water - 5 l;
• rye bread - 0.5 kg;
• currant or cherry - leaves;
• apples - 1 kg;
• sugar - 12 tbsp. l.;
• s alt - 5 tsp

How to make pickled apples?

Having prepared all the ingredients, you should proceed to the direct process of preparing the workpiece. Bread should be cut into small cubes and dried a little in the oven. Then the resulting crackers, s alt, sugar must be poured with hot water. At this stage, the finished brine should be set aside.

The next step is to layer the fruit and cherry leaves in the jar. Leaves do not need a lot so that the marinade does not turn sour. After laying, the fruits should be poured with warm brine. Then the container must be covered with gauze and put in heat for 2-3 days. When the fermentation process begins, the jars should be transferred to a cold cellar or placed in a refrigerator. After a month and a half, the apples are ready to eat.

Also, apples can be fermented with carrots, cabbage and other vegetables. To get a more original delicacy, some housewives use a pumpkin. To create a more piquant taste, a little garlic is added to the container with apples.

Difference in fruit varieties

The main difference in the pickling of different varieties of apples is their duration of soaking. So, for example, for winter and autumn varieties of fruits (these include Bogatyr, ordinary Antonovka, as well as Orlovskoe striped), the fermentation process takes from 30 to 45 days. Summer varieties of apples (Whitepouring and Melba) takes much less time. Their fermentation process lasts from 2 days to 23 days.

Assorted recipe

Assorted pickled vegetables do not require heat treatment. Therefore, it is prepared quite simply and quickly. Due to the fact that the brine contains only table s alt, the vegetables are he althy and very tasty. Pickled fruits are usually stored in a cold place or refrigerator.

For cooking you will need the following components:

• tomatoes - 0.5 kg;
• zucchini - 150 g;
• bell pepper - 1 pc.;
• garlic - 3 teeth;
• dill - twig.

Step by step instructions

The cooking process should begin with the preparation of the necessary containers. Then it is necessary to lay out a part of green dill in it, which, if desired, some housewives replace with dried umbrellas of flowering dill. Add garlic and begin to chop the zucchini or zucchini, which we also add to the prepared jar. Pepper is divided into 4 equal parts and added to the content.

The next step is to add the tomato. For fermentation, it is necessary to select small orange or scarlet tomatoes. Next, you need to add the remaining dill and a little s alt to the workpiece. The container with assorted cold water is filled. Then it must be covered with a lid and left for 5-6 days. After the allotted time, the vegetables should become softer and nourished with spices. Then the assorted must be placed in a cold room or refrigerator. After 2 weeks the dish is ready. Hiscan be served with any side dish.