2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Modern housewives make a variety of homemade preparations for the winter. Among them, a special place, of course, is given to pickled vegetables. Most often you can find mushrooms and cucumbers, cabbage and tomatoes in preparations - this is a great addition to hot dishes, as well as an appetizer and a reminder of a warm summer. To properly prepare a marinade for vegetables, you need to know its best recipes and cooking features. You will find the necessary information in our article.
Features of cooking winter marinades
Delicious marinade for assorted vegetables for the winter is not easy to prepare. Here it is important to choose the right main spices that will emphasize the aroma and taste of the main components of the twist. The most popular ingredients are vinegar, spices and s alt.
It is important to distinguish between pickling and canning. The first is the method of preparation, while the second guarantees long-term storage. But if the brine is boiled, then marinades can beroll into jars, preserving the excellent taste of vegetables. The composition of the marinade for preserving vegetables is selected depending on what the taste of the final product should be. So, when canning cucumbers, you can achieve an appetizing crunch or an original taste. Marinades for pickled and pickled cucumbers are different.
Classification
There are several basic types of vegetable marinades. They are usually classified according to the following criteria:
- degree of acid (subacid and sour);
- cooking method (cold, hot).
A little vinegar is added to slightly acidic marinades. Its total share does not exceed 0.55% in the finished solution. For variants of the sour type, its content can reach up to 0.95%.
Many experts claim that the quality of the finished marinade is largely determined by vinegar. If possible, marinades for vegetables are best prepared with apple or wine vinegar. If neither one nor the other is at hand, you need to work a little with the usual dining room. To do this, it is diluted twice with clean water, and suitable spices and seasonings, herbs are also added to the marinade. Everything is individual here, so proceed from the taste preferences of your family.
Cold Marinade
With a cold pickling option, the prepared solution is not boiled or even heated. It is enough to put the prepared vegetables in jars and pour them with the appropriate solution. In this case, it is customary to close the jars with tight plastic lids. This method is mainly usedfor cucumbers, but there are cold-type pickling recipes for tomatoes, cabbage, boiled beets and grapes.
Hot marinade
The hot version of marinade for vegetables for the winter is the most widespread. Its preparation is standard for all cultures. As a rule, it is referred to during the preparation of preservation, since in this case the products can be stored for long periods of time. In addition, as part of the hot pickling type, the consumption of vinegar is reduced.
In this case, the vegetables are prepared according to the recipe and placed in jars that have been pre-sterilized. The contents are poured with boiling water, and then left until the liquid has cooled to room temperature. At the next stage, the water from the jars is drained and boiled, and a hot marinade is prepared on its basis. And if you are looking for a versatile marinade for vegetables, then this method is just for you.
Fruit and Berry Marinade
This vegetable marinade recipe is especially good for white cabbage and onions, as well as eggplant and garlic. Often, tomatoes, cucumbers, sweet peppers, purslane and even some fruits - apples and pears are pickled in it. Its preparation requires pure water with sugar and s alt, as well as spices depending on the type and type of vegetables.
Vegetable option
A distinctive feature of the marinade for assorted vegetables for the winter or monocomponent spins is the presence of spices. Usually it is red and black pepper,tarragon, star anise, lavrushka, allspice and bitter pepper, dill. Spicy plants such as cumin, horseradish leaves, coriander, currant leaves and cherries can also be used here.
To prepare the indicated filling, it is advisable to sift the sugar and s alt beforehand. Then they are poured into clean water, which should boil. At the next stage, vinegar is poured into the solution. But it is better to put the spices on the bottom of the jar, and place the vegetables on top.
Universal Marinade
This version of marinade for vegetables is familiar to every housewife. It is suitable for almost all types of vegetables when pickling and canning. For its preparation, for every liter of water, 1 tbsp. l. vinegar essence, 4 tbsp. l. sugar and a tablespoon of s alt. The recipe prescribes the addition of all components in the indicated proportions to cold water. Next, the solution on fire is brought to a boil, after which they can pour vegetables in jars.
Depending on the selected products, the marinade may have its own characteristics. For zucchini, add a little parsley to its composition. If cucumbers are harvested, then you need to put peppercorns in the jars, as well as a few cloves of garlic. To emphasize the special taste properties of tomatoes, sweet Bulgarian (certainly red) peppers and parsley are added to the container.
Popular marinade recipes
In addition to the universal marinade, there are several of its specific options. It all depends on the specific vegetable. The recipe for marinades for vegetables will be as follows:
- for harvesting cucumbers, you need a tablespoon of vinegar essence or table vinegar and a tablespoon of s alt for each kilogram of vegetables;
- for joint pickling of cucumbers with tomatoes, it is recommended to take a glass of vinegar and 1/2 tablespoon of water for every 400 ml of pure water;
- to pickle beets, you need vinegar essence, 1/2 teaspoon of s alt and a tablespoon of sugar, but without a slide;
- for draining the solution is prepared from water, sugar, vinegar and s alt;
- to prepare tomatoes for a glass of water, you need vinegar, s alt (1/2 teaspoon) and 1/4 cup sugar;
- for pickling cabbage, it must first be chopped, mixed with s alt and mashed thoroughly; for each kilogram of cabbage you need at least a tablespoon of s alt, the prepared vegetable is poured with a marinade based on water, sugar and vinegar.
Marinades for winter harvesting vegetables are different. Every housewife has her favorite recipe. Much here depends on the taste preferences of a particular person: someone likes more spicy snacks, while someone prefers spicy ones. Depending on this, the marinade may contain a large proportion of spices, herbs, or hot peppers. The constant components of the composition, in addition to vinegar or essence, are sugar and s alt. They have a preservative effect, inhibiting the activity of pathogenic microflora.
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