Pouring marinade may include completely different products. Moreover, the set of certain ingredients depends entirely on what kind of preparation you make. In this article, we decided to introduce you some recipes. Using them, you can independently cook pickled mushrooms, cabbage and other vegetables.
Classic pickle for pouring
Surely each of us observed in childhood how our grandmothers and mothers prepared homemade marinades for the winter. Remember the scent that literally hung around the house when a pickle was boiling in a large pan? To make it yourself and apply it for seaming vegetables, we may need components such as:
- plain filtered water;
- medium-sized salt;
- fine granulated sugar;
- table vinegar.
Features of the choice of ingredients
Introducing the classic pickle for pouring, we do not indicate one or another amount of ingredients. Indeed, for each blank it is purely individual. For example, to pickle tomatoes, you will need more sugar than salt. But in the case of cucumbers, everything is exactly the opposite.
So, the marinade for pouring vegetables consists of salt 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 purchase them in packs, and not by weight. Moreover, they should be small, since large salt 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 tablespoon.
When salt and sugar are completely dissolved, the resulting brine is recommended to boil over low heat for about 10-15 minutes. During this time, a little foam may form on its surface, and dark particles that previously were between the spice crystals sometimes appear in the marinade itself.
To obtain a more transparent fill, after boiling it, the brine must be filtered through a dense gauze or flannel. After completing these steps, you need to add table vinegar to the liquid. It should be specially noted that this process must be carried out immediately after boiling the marinade. Otherwise, it just evaporates.
How to apply?
As you can see, preparing a marinade for pouring does not take much time. After the brine is ready, they need to fill all the filled containers. Moreover, the marinade should be as hot as possible. If necessary, it is repeatedly poured into a pan, boiled and again poured into jars of vegetables.
Making 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 properly. To correct this situation, we decided to tell you about how to make a fragrant fill for such an appetizer.
So, we need:
- filtered drinking water - 1.5 l;
- apple cider vinegar (take 9%) - about 200 ml;
- refined vegetable oil - about 0.5 cups;
- small table salt - 4 large spoons;
- medium-sized granulated sugar - 9 large spoons;
- bay leaf - 8 pcs.;
- black pepper peas - 10 pcs.;
- fragrant cloves - 5 pcs.
Cooking method
Preparing the marinade for pouring is not a very difficult 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 begin the preparation of the brine. To do this, fill a large pot with water, and then put it on fire and bring the contents to a boil. After that, sugar, black pepper, peas, salt, bay leaf and clove inflorescences should be put in the liquid. Mix these components until the bulk ingredients are completely dissolved. After that, it is necessary to add deodorized oil to them and boil over low heat for about 10 minutes.
After the specified time has elapsed, pour vinegar into the brine, and then filter the entire liquid using a sieve or multilayer gauze.
How to use?
After the aromatic marinade is ready, they need to pour the previously chopped cabbage and carrots. It is advisable to withstand vegetables in brine for at least 24 hours. Then they should be put in the refrigerator. After another 3-5 days, delicious pickled cabbage can be safely eaten.
We prepare mushrooms
Marinade for pouring mushrooms should be as aromatic and spicy as possible. After all, the only way you get a very tasty snack, which can be safely presented to the festive feast.
So, for the preparation of brine we will need (calculated on 500 g of mushrooms):
- small table salt - 2 dessert spoons;
- granulated sugar - a large spoon with a slide;
- apple cider vinegar - about 50 g;
- bay leaf - 2 pcs.;
- allspice peas - 5 pcs.;
- ground black pepper - ½ small spoon;
- aromatic clove - 3 pcs.;
- mustard seeds - ½ small spoon.
Cooking method
It is recommended to cook such a marinade with mushrooms. However, they should first be washed and boiled in clean water. After this, the mushrooms must be discarded in a colander, rinse and put in a pan. Then they need to be filled again with clean filtered liquid so that it only slightly covers the product.
After boiling water, sugar and salt must be added to it. After boiling the ingredients for a couple of minutes, they also need to lay out cloves, bay leaf, mustard seeds, ground pepper and peas. In this composition, it is advisable to boil the mushrooms on low heat for about ¼ hour. In conclusion, they should pour in a thin stream of table vinegar, and then remove from the stove and arrange the contents of the pan in sterilized containers. Having rolled up the cans, they must be cooled and allowed to stand at room temperature for about 3 days. Eat pickled mushrooms preferably after 2-3 weeks.
Pickle bell peppers
How to make peppers in a marinade (pouring)? To do this, use products such as:
- filtered drinking water - 1 l;
- apple cider vinegar (take 9%) - about 100 ml;
- refined vegetable oil - 2 glasses;
- small table salt - 3 large spoons;
- medium-sized granulated sugar - 7 large spoons;
- bay leaf - 5 pcs.;
- black pepper peas - 7 pcs.;
- fragrant cloves - 3 pcs.
Cooking process
To pickle sweet pepper, use an oil fill. To prepare it, boil water, and then dissolve sugar and salt in it. Next to the liquid you need to add bay leaf, cloves and black pepper with peas. After boiling the components for 5 minutes, refined oil should be added to them. After another ¼ hour, apple cider vinegar must be added to the ingredients.
When can I use it?
After the marinade is completely ready, they need to fill in the processed and placed in a sterilized jar products. Having rolled up the containers, they should be left for several weeks. After this time, vegetables can be safely used for food.