Harvesting pickled vegetables: the winter will be crisp!

Of all the methods of harvesting vegetables for the winter, pickling is the most popular because its recipes are very simple and the cooking method does not take much time. In addition, there are many flavoring shades for this method, which is why every season you can cook something new.

But each housewife annually harvests vegetables and according to proven recipes that have proven themselves well and will always be in demand at a family dinner and a festive table. Moreover, it can be not only pickles or tomatoes, but also garlic, beets, physalis and even radishes.

Another big plus of pickled vegetables - they can be stored in an ordinary apartment without compromising on taste and shelf life. Therefore, without a cool cellar, balcony or garage box, you can more than stock up on spins for the whole winter.

Marinade can be made simple or more piquant by adding various spices and herbs.

Fragrant Pickled Cucumbers

For harvesting, it is better to use liter jars that have previously been sterilized. For marinade you will need:

• dill umbrellas - 2 pieces;
• garlic - 2 cloves;
• blackcurrant leaves - 3 pieces;
• cherry leaves - 2 pieces;
• horseradish stalk - a small piece;
• salt - 2 tablespoons;
• sugar - 1 tablespoon;
• vinegar - 4 tablespoons;
• water (boiling water).

Cooking:

1. In a jar at the bottom, lay a sprig of dill, on a leaf of currant and cherry.
2. Cut a clove of garlic and horseradish, put in a jar.
3. Lay cucumbers tightly on top, leaving as little free space as possible.
4. Cover the cucumbers with the remaining leaves and spices.
5. Boil water and pour cucumbers with it, let the jar cool completely and drain the water back into the pan.
6. Add sugar and salt to the water, wait for it to boil and pour in the vinegar.
7. Remove the marinade from the heat and pour it into the jar again.
8. Tightly cover and place under the table with the bottoms up, covering with a jacket or sweatshirt.

If desired, a small piece of chili pepper can be added to the jar, and a few peas of pepper or bay leaf in the marinade.

The subtleties of pickling tomatoes

For harvesting tomatoes, you can use the same recipe, but you should consider some of the nuances:

• so that the thin skin of tomatoes does not crack, the marinade should be made less salty, reducing the amount of salt by a quarter;
• lovers of green or brown tomatoes need to fill them with boiling water at least twice, as their structure is more dense, so they warm up more slowly.

Those who love pickled vegetables better should increase the amount of sugar and reduce the amount of salt.

Important! During harvesting, it is necessary to pour boiled water over the rammed vegetables, and then drain it. This eliminates clouding of the marinade and breaking the can.

If you don’t have enough time to complete the blanks yourself, there is a faster way to please yourself and your loved ones: buy pickled vegetables on this site . All production is carried out according to home recipes, vegetables from environmentally friendly regions of Russia and the Near Abroad are used.

Alina Vereshchagina, technologist for the production of pickled products, OOO Echo, TM Beloruchka