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 the blanks - this is a great option to complement hot dishes, as well as an appetizer and a reminder of the warm summer. To properly prepare the marinade for vegetables, you need to know its best recipes and cooking features. You will find the necessary information in our article.
Features of the preparation of winter marinades
Delicious marinade for assorted vegetables for the winter is not easy to prepare. Here it is important to choose the right spices that emphasize the aroma and taste of the main components of the spin. The most popular ingredients are vinegar, spices and salt.
It is important to distinguish between pickling and canning. The former is a cooking method, while the latter guarantees long-term storage. But if you boil the brine, then the marinades can be rolled up in jars, while maintaining 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 preserving cucumbers, you can achieve an appetizing crunch or an original taste. Marinades for salted and pickled cucumbers are different.
Classification
There are several basic types of marinades for vegetables. They are usually classified according to the following criteria:
- degree of acid (slightly acidic and acidic);
- cooking method (cold, hot).
A little vinegar is added to the slightly acidic marinades. Its total share does not exceed 0.55% in the finished solution. For variants of the acidic type, its content can reach the level of 0.95%.
Many experts assure 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 at hand there is neither one nor the other, you need to work a little with the usual dining room. To do this, dilute it twice with clean water, and add suitable spices and seasonings, herbs to the marinade. Everything is individual here, so proceed from the taste preferences of your family.
Cold pickle
In the cold version of pickling, the prepared solution is not boiled or even heated. It is enough to put the prepared vegetables in jars and pour them with an appropriate solution. In this case, the cans are usually closed with tight plastic lids. This method is mainly used for cucumbers, but there are cold pickling recipes for tomatoes, cabbage, boiled beets and grapes.
Hot pickle
The most popular was the hot version of the marinade for vegetables for the winter. Its preparation is standard for all cultures. As a rule, they turn to him 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 in accordance with the recipe and placed in jars that have been previously 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 cans is drained and boiled, and a hot marinade is prepared on its basis. And if you are looking for a universal marinade for vegetables, then this method is just for you.
Fruit marinade
This vegetable marinade recipe is especially suitable for white cabbage and onions, as well as eggplant and garlic. Often it pickles tomatoes, cucumbers, sweet peppers, purslane and even some fruits - apples and pears. For its preparation, clean water with sugar and salt is required, 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 fill, it is advisable to sift the sugar and salt first. 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 spices on the bottom of the jar, and arrange vegetables on top.
Universal marinade
This option 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 each liter of water 1 tbsp is required. l vinegar essence, 4 tbsp. l sugar, as well as a tablespoon of salt. The recipe requires the addition of all components in the indicated proportions to cold water. Next, the solution on the fire is brought to a boil, after which they can be poured vegetables in jars.
Depending on the selected products, marinade may have its own characteristics. For zucchini, a little parsley should be added to its composition. If cucumbers are harvested, then peas, as well as several cloves of garlic should be put in jars. To emphasize the special taste properties of tomatoes, sweet Bulgarian (certainly red) pepper and parsley are added to the container.
Popular marinade recipes
In addition to the universal marinade, there are several specific options. It all depends on the particular vegetable. The recipe for the preparation of marinades for vegetables will be as follows:
- for the preparation of cucumbers requires a tablespoon of vinegar essence or table vinegar and a tablespoon of salt 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 clean water;
- to pickle beets, you will need vinegar essence, 1/2 teaspoon of salt and a tablespoon of sugar, but without a hill;
- for plums, the solution is prepared from water, sugar, vinegar and salt;
- for the preparation of tomatoes in a glass of water, vinegar, salt (1/2 teaspoon) and 1/4 cup sugar are required;
- for pickling cabbage, it must first be crushed, mixed with salt and thoroughly crushed; for every kilogram of cabbage you need at least a tablespoon of salt, the prepared vegetable is poured with marinade based on water, sugar and vinegar.
Marinades for winter harvesting vegetables are different. Each mistress has her favorite recipe. Here a lot depends on the taste preferences of a particular person: someone likes more spicy snacks, while someone prefers spicy. Depending on this, the marinade may contain a large proportion of spices, herbs, or hot pepper. Invariable components of the composition, in addition to vinegar or essence, remain sugar and salt. They have a preserving effect, inhibiting the activity of pathogenic microflora.