Sour vegetables are products that are not only very tasty, but also healthy. Most nutritionists believe that pickling is the best way in which you can preserve useful vitamins and substances when harvesting both vegetables and fruits for the winter. Skeptics are advised to take a closer look at selling pickled vegetables in the markets. The best advertisement for such products is their healthy and flowering appearance.
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Love for pickled vegetables is explained quite simply. Since such products in winter are a real storehouse of vitamins, deficiency of which people experience in the cold season, and in addition, they include miracle bacteria that help restore and maintain immunity.
Fermented foods for the most part contain friendly bacteria, which when ingested in the human body help maintain the balance of microflora, as well as soluble fiber, which nourishes these bacteria. The result is a great alternative to commercial probiotics, the state and quality of which is not known for certain.
Beliefs of Mechnikov
Another well-known scientist and biologist, Ilya Mechnikov, in the course of his numerous studies, came to the conclusion that people who regularly eat foods rich in lactic acid can boast good health, youth, longevity and great physical strength. In addition, the scientist claimed that he did not meet among this category of people who would complain of arthritis diseases, and it was also rare to note degenerative pathologies and caries.
The source of lactic acid for people was cucumbers without salt and sauerkraut. It is these wholesome vegetables that can produce a huge number of bacteria that are so beneficial for the intestines. In addition, Mechnikov believed that if pickled fruits and vegetables are regular guests on the table, you can not be afraid of any terrible ailments and diseases. As a rule, these products are low in calories and contain many vitamins that are aimed at strengthening the body and increasing resistance to infections. Also, thanks to pickled products, you can easily maintain a slim figure in the cold season.
Nutrition Tips
Many nutritionists support the conclusions reached by the great scientist Mechnikov. At the moment, there are 6 reasons, considering which, pickled vegetables for the winter should be eaten.
- The essential substance that is formed during fermentation inhibits the growth of bacteria that cause spoilage of vegetables, and is also famous for cleansing the human body of toxins. Fermented lactic acid has a positive effect on the functioning of the digestive system.
- The resulting salted and pickled vegetables are fairly low in calories. So, for example, in two cucumbers contains only 11 kcal.
- Fermentation is rich in fiber. Once in the stomach, it makes the human body for a long time feel not hungry. In addition, the component monitors the activity of the intestine, preventing the absorption of fat and preventing constipation.
- With the help of the fermentation process, pickled vegetables contain much less fructose and glucose than fresh vegetables.
- The content of a large amount of vitamin B groups. Its presence helps to improve metabolism, and also helps during the digestion of fats, proteins and carbohydrates.
- The composition includes a lot of vitamin C. So, for example, 5 tablespoons of sauerkraut contains a daily norm of vitamin C, which ensures the normal functioning of the body of an adult. Vitamin C helps fight colds, indigestion, and burns calories faster.
Proven recipes for pickled vegetables and fruits are collected in our article. Let's get acquainted.
Sour eggplant with vegetables
Stuffed pickled eggplant is a dish that is always appropriate at any celebration. We will stuff the eggplants with vegetables, namely carrots, onions and garlic, with the addition of greens. The tastes of the listed components are perfectly combined with each other, but if desired, they can be diluted, for example, with tomatoes.
For cooking, you need the following ingredients:
- eggplant - 3 kg;
- carrots - 0.5 kg;
- onions - 300 g;
- garlic - 1 clove per 1 eggplant;
- celery - a bunch;
- parsley is a bunch.
Practical part
Start the cooking process with the preparation of the main ingredient. To do this, rinse the eggplant thoroughly under cold water, and then carefully remove the stem. Each fruit should be cut along strictly in the middle, but not to the very bottom. It will be enough to leave a few centimeters at the end uncut.
At this time, we pour water into a separate container and put it on fire. When the water boils, you need to add a little salt (1 teaspoon per 1 liter of liquid) and lower the eggplants one by one inward. Each fruit should cook on average about 8 minutes. After the allotted time, the contents of the container should be passed through a colander, and then leave the vegetables under pressure for 8-10 hours.
Eggplant filling must be cooked after the specified time. For these purposes, it is worth heating the pan, pouring sunflower oil on its surface and fry the carrots previously grated together with chopped onions. Next, you need to peel the garlic and chop it with a press or knife. Along with garlic, a small amount of finely chopped greens should be added to the fried vegetables. Then the filling should be salt and add various spices if desired.
Now each eggplant on the inside must be rubbed with salt. After that, using a teaspoon or a tablespoon, you need to fill each fruit with the prepared filling.
Stuff vegetables with a dense layer, laying out in a bulk container. Each layer must be salted and sprinkled with a small amount of greenery. In a separate pan, boil normal water by adding 1 teaspoon of salt for each liter. When the brine is ready, they need to pour the eggplant, which are layered in a separate container. From above it is necessary to expose a plate with a press. Sour vegetables should be for 2-3 days.
When the allotted time has passed, it is necessary to drain the water, and transfer the pickled vegetables very tightly in previously sterilized jars. The workpiece is stored in a refrigerator or a cold room. This dish is served as a side dish and as a snack.
Pickled fruit
Vegetables how to ferment, we examined in the previous paragraph. Now it is worth stopping your attention on fruits. The most popular recipe to consider is pickling apples. For a hostess who lives in a metropolis, the most practical packaging container will be a three-liter or two-liter glass jar.
For cooking, you will need the following ingredients (per 3-liter jar):
- water - 5 l;
- rye bread - 0.5 kg;
- currants or cherries - leaves;
- apples - 1 kg;
- sugar - 12 tbsp. l .;
- salt - 5 tsp.
How to cook pickled apples?
Having prepared all the ingredients, you should begin the direct process of preparing the workpiece. Bread needs to be cut into small cubes and slightly dried in the oven. Then the obtained crackers, salt, sugar must be poured with hot water. At this stage, the finished brine should be set aside.
The next step is to lay out the fruits and cherry leaves in a jar in layers. Leaves do not need much so that the marinade is not soured. After laying the fruit should be poured with warm brine. Then the container must be covered with gauze and put in heat for 2-3 days. When the fermentation process begins, the jars should be transferred to a cold cellar or put in a refrigerator. After one and a half months, the apples are ready to eat.
Also, apples can be fermented with carrots, cabbage and other vegetables. To get a more original delicacy, some housewives use pumpkin. To create a more piquant taste in the container with apples, add a little garlic.
Difference in fruit varieties
The main difference in the fermentation of different varieties of apples is their duration of soaking. So, for example, for winter and autumn fruit varieties (these include Bogatyr, ordinary Antonovka, and also Orlovsky striped), the fermentation process takes from 30 to 45 days. Summer varieties of apples (White filling and Melba) take much less time. Their fermentation process lasts from 2 days to 23 days.
Assorted Recipe
Assorted pickled vegetables does not require heat treatment. Therefore, it is prepared quite simply and quickly. Due to the fact that the brine contains only table salt, the vegetables are useful and very tasty. Store pickled fruits, usually in a cold place or refrigerator.
For cooking, you need such components:
- tomatoes - 0.5 kg;
- zucchini - 150 g;
- bell pepper - 1 pc.;
- garlic - 3 teeth .;
- dill is a twig.
Step-by-step instruction
The cooking process should begin with the preparation of the necessary containers. Then it is necessary to lay out a part of green dill, which, if desired, some housewives replace with dried umbrellas of flowering dill. Add the garlic and begin to chop the zucchini or zucchini, which we also add to the prepared jar. We divide the pepper into 4 equal parts and add to the content.
The next step is to add the tomato. For pickling, it is necessary to select a small size of orange or scarlet tomatoes. Next, you need to add the remaining dill and a little salt to the workpiece. The container is filled with assorted cold water. Then you need to cover it and leave it for 5-6 days. After the allotted time, vegetables should become softer and saturated with spices. Then the assortment must be placed in a cold room or refrigerator. After 2 weeks, the dish is ready. It can be served with any side dish.