Marinade for pouring. Preparing marinade for pouring

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

Marinade for pouring can include completely different products. Moreover, the set of certain ingredients depends entirely on what kind of preparation you are making. In this article, we decided to present you with several recipes. Using them, you can cook pickled mushrooms, cabbage and other vegetables yourself.

Classic marinade for pouring

Surely each of us watched in childhood how our grandmothers and mothers prepared homemade marinades for the winter. Remember that aroma that literally hovered around the house when brine boiled in a large saucepan? To make it yourself and use it for seaming vegetables, we may need components such as:

• regular filtered water;
• medium-sized table s alt;
• granulated sugar;
• table vinegar.

Features of the choice of ingredients

Introducing a classic marinade for pouring, we do not indicate this or that amount of ingredients. After all, for eachworkpiece it is purely individual. For example, to pickle tomatoes, you will need more sugar than s alt. But in the case of cucumbers, everything is exactly the opposite.

So, the marinade for pouring vegetables consists of s alt and sugar dissolved in ordinary water, as well as table vinegar. It should be noted that the bulk components used to prepare such a brine must be clean. That is why it is better to buy them in packs, and not by weight. Moreover, they should be small, since large s alt and sugar dissolve in water for a rather long time.

Features of cooking on the stove

So how should you prepare a classic marinade for pouring? Bulk ingredients in one quantity or another must be dissolved in water, and then put everything on medium heat. In this case, it is advisable to constantly stir the ingredients with a tablespoon.

When the s alt and sugar are completely dissolved, it is recommended to boil the resulting brine over low heat for about 10-15 minutes. During this time, a little foam may form on its surface, and dark particles sometimes appear in the marinade itself, which were previously located between spice crystals.

To get a more transparent filling, after boiling it, the brine must be filtered through thick gauze or flannel. After completing these steps, you need to add table vinegar to the liquid. It should be especially noted that this process must be carried out immediately after boiling the marinade. Otherwise, it will just evaporate.

Howapply?

As you can see, preparing the marinade for pouring does not take much time. After the brine is ready, they need to fill in all the filled containers. Moreover, the marinade should be as hot as possible. If necessary, it is re-drained into a saucepan, boiled and poured into jars with vegetables again.

Making a marinade for pouring cabbage

Pickled cabbage is a very tasty and fragrant snack, the use of which is quite difficult to refuse. But, unfortunately, not all housewives know how to cook it correctly. To correct this situation, we decided to tell you how to make a fragrant filling for such an appetizer.

So we need:

• filtered drinking water - 1.5 l;
• apple table vinegar (take 9%) - about 200 ml;
• refined vegetable oil - about 0.5 cups;
• small s alt - 4 large spoons;
• medium-sized sand-sugar - 9 large spoons;
• bay leaf - 8 pieces;
• black peppercorns - 10 pcs;
• fragrant cloves - 5 pcs

Cooking method

Preparing marinade for pouring is not a very complicated process. And before you start it, you should carefully process all the vegetables (cabbage and carrots). After the main components are cut properly, it is necessary to start preparing the brine. To do this, fill a large pot with water, and then put it onfire and bring the contents to a boil. After that, it is necessary to put sugar, black peppercorns, s alt, bay leaf and clove inflorescences into the liquid. Stir these components until the dry ingredients are completely dissolved. After that, add deodorized oil to them and simmer on low heat for about 10 minutes.

After the specified time, table vinegar should be poured into the brine, and then all the liquid should be filtered using a sieve or multilayer gauze.

How to use?

After the fragrant marinade is ready, they need to pour over the previously chopped cabbage and carrots. It is advisable to keep vegetables in brine for at least a day. Then they should be put in the refrigerator. After another 3-5 days, delicious pickled cabbage can be safely eaten.

Preparing mushrooms

Marinade for pouring mushrooms should be as fragrant and spicy as possible. After all, this is the only way you will get a very tasty snack that can be safely presented to the festive feast.

So, to prepare the brine we need (calculated for 500 g of mushrooms):

• small table s alt - 2 dessert spoons;
• sand-sugar - a large spoon with a slide;
• apple table vinegar - about 50 g;
• bay leaf - 2 pcs.;
• sweet peppercorns - 5 pcs.;
• chopped black pepper - ½ small spoon;
• fragrant cloves - 3 pcs.;
• mustard beans – ½ smallspoons.

Cooking method

It is recommended to prepare such a marinade together with mushrooms. However, they must first be washed and boiled in clean water. After that, the mushrooms must be discarded in a colander, rinsed and put in a saucepan. Then they need to be filled again with clean filtered liquid so that it only slightly covers the product.

After boiling water, add sugar and s alt to it. After boiling the ingredients for a couple of minutes, they also need to put cloves, bay leaves, mustard seeds, chopped peppers and peas. In this composition, it is advisable to boil the mushrooms over low heat for about ¼ hour. In conclusion, they should be poured with a thin stream of table vinegar, and then removed from the stove and spread the contents of the pan in sterilized containers. After rolling up the jars, they must be cooled and kept at room temperature for about 3 days. It is advisable to consume pickled mushrooms after 2-3 weeks.

Marinating bell peppers

How to make peppers in a marinade (filling)? To do this, you need to use products such as:

• filtered drinking water - 1 l;
• apple table vinegar (take 9%) - about 100 ml;
• refined vegetable oil - 2 cups;
• small table s alt - 3 large spoons;
• sand-sugar medium-sized - 7 large spoons;
• bay leaf - 5 pieces;
• black peppercorns - 7 pcs;
• fragrant cloves - 3 pcs

Cooking process

To picklesweet pepper, oil filling should be used. To prepare it, you need to boil water, and then dissolve sugar and s alt in it. Next, you need to add bay leaf, cloves and black peppercorns to the liquid. After boiling the components for 5 minutes, they should be poured with refined oil. After another ¼ hour, apple cider vinegar needs to be added to the ingredients.

When to use?

After the marinade is completely ready, they need to fill in the processed and placed in a sterilized jar products. After rolling up the containers, they should be left for several weeks. After this time, vegetables can be safely used for eating.