Tinned vegetables can be divided into two categories – marinades and a pickles. And that, and other method allows to receive crunchy, fragrant products, but pickling demands less vigilance and control over temperature condition. Most often for the winter salt cucumbers, and here pickle practically any vegetables. Besides the palette of tastes in marinades is richer due to use of various spices and spices.
It is required to you
- 1/3 glasses of salt on brine liter;
- 1/2 glasses of water on brine liter;
- set of aromatic herbs;
- 2 tablespoons of seeds of fennel;
- 4 garlic gloves;
- 4 teaspoons of mustard grains;
- 1 1/2 glasses apple or table vinegar;
- 3 tablespoons of salt;
- 1 tablespoon of sugar.
Instruction
1. Choose a fresh mature vegetables, without spots and a mold. Crunchy canned food won't turn out from the sluggish turned yellow stale root crops. It is the best of all to pickle vegetables which recently, hours 12 - 16 back, left a bed.
2. Wash up vegetables before a bookmark them in banks. Cut them on pieces if it is necessary. Many root crops are cucumbers, tomatoes, small beet, tiny corn – pickle entirely. Pepper exempt from seeds and crossing points and cut on quarters, squash, pumpkin cut in cubes, green tomatoes – slices. The yellow and green beans are cut on pieces in 5-10 centimeters in length, the asparagus is cut so that it was located in bank vertically.
3. It is possible to pickle mix of vegetables, for example, the peeled carrots cut by sticks, inflorescences of a cauliflower and pepper. Or small lukovichka, heads of garlic and haricot. It is possible to put cucumbers, carrots, turnip and a cauliflower in the sweetened marinade.
4. Prepare a brine at the rate of 1/3 glasses of salt on 1/2 liters of water. Fill in with a brine the peeled and cut vegetables. Leave for the night.
5. Prepare the sterilized glass jars. Merge a brine, spread out vegetables on banks. Evenly spread out in everyone fennel seeds (traditionally put dill "umbrellas", but it is possible to manage some seeds), the cleaned segments of garlic, mustard seed. It is standard set for marinade. You can diversify taste, having put a carnation, a ginger root, allspice, an anise stars, caraway seeds, bay leaf. Well aromatic herbs, such as basil, thyme, rosemary are suitable for marinades. The interesting relish is impacted by fennel and mint. If you want to add sharpness, put peppers Chile. It is possible to regulate causticity of marinade not only quantity of pods whether but also that you leave seeds in peppers or you clean.
6. In a pan mix vinegar, salt and sugar. Bring to the boil. Fill in vegetables with a warm marinade and cover with covers. Twirl.
7. In very big pan boil water. Put cups with marinade. Banks have to be covered with water completely several centimeters above. Warm up on slow fire of 20 minutes, as necessary adding hot water. Get banks from water and place on a towel. Let's cool down and remove on storage. Don't leave banks in water, after boiling and don't put closely to each other for cooling.