Vegetable mix – one of the most popular and "convenient" house preparations. Its convenience is that for preparation you can choose any vegetables what only want, and the recipe of marinade and a way of processing will be approximately identical. In any recipe you can add something, and to remove something.
It is required to you
- For recipe No. 1:
- 5 kg of tomatoes;
- 5 kg of cucumbers;
- 7 kg of a cauliflower;
- 1 kg of onions;
- 350 g of carrots;
- 400 g of a green paprika;
- several heads of garlic;
- allspice in peas;
- For recipe No. 2:
- 1 kg of a white cabbage;
- 1 kg of green tomatoes;
- 1 kg of cucumbers;
- 1 kg of a paprika;
- 300 g of onions;
- seeds of caraway seeds or fennel;
- mustard seeds;
- bay leaf.
- Marinade for both recipes (on water liter):
- 100-150 g of salt;
- 3 l of 9% vinegar;
- 200-300 g of sugar.
Instruction
1. Recipe No. 1dlya of this recipe choose the smallest tomatoes, ripe, with a firm thin skin and dense pulp. Peel them from fruit stems and carefully wash up in cool flowing water. Wash up small cucumbers and lay in banks, and cut larger circles about 2 cm thick. Clean bulbs, cut off the top part, cut them on 4 parts. If bulbs absolutely small, then them it is possible not to cut and stack entirely at all. Cut the washed-up and peeled carrots small circles. At color cabbage remove leaves and divide it into inflorescences, wash up. A paprika wash out, scrape seeds, cut into small pieces. Stack the peeled garlic gloves whole.
2. Sterilize banks. On a bottom of everyone put couple of peas of a black pepper and couple of pieces of a carnation. Mix ingredients for marinade, bring to the boil, remove from fire and cool up to 70 degrees. Lay vegetables in banks, fill in with a warm marinade and cover with covers. Sterilize the jars at a temperature of 100 degrees within 10 minutes, then densely close and send for storage.
3. Recipe No. 2tshchatelno wash out all vegetables. Small chop cabbage, the same as for ferment. Small cut green tomatoes. Scrape pepper seeds, lower for several minutes in the boiling water, and then cut strips. Cut cucumbers circles, and chop the peeled onions on small cubes. Mix all vegetables.
4. Mix ingredients for filling, bring to the boil, remove from fire, cool a little. On a bottom of cans lay out spicery. Fill each can with filling approximately on a quarter, and then lay out vegetables there so that liquid completely covered them. Pasteurize banks at a temperature of 90 degrees within 15-20 minutes, and then close or roll up. You remember, the more banks, the longer they need to be pasteurized.