Pickled vegetables are traditionally cooked in the fall and late summer. In winter, billets are used as snacks, and salads and first courses are also prepared from them. In this article we will tell you in detail how to pickle vegetables so that they turn out delicious and retain their beneficial properties.
Pickled beets with cabbage and carrots
Ready vegetables can be used as a dressing for borsch and as a salad, if you pour the marinade from the can and season the assorted vegetable oil. How to cook delicious pickled vegetables? Read the recipe below:
- Peel two carrots and one large beet. Grate vegetables for Korean carrots.
- Divide one and a half kilograms of cabbage into leaves, and then cut it into squares.
- Take a clean jar and lay the vegetables in it in layers in any order.
- After that, you can proceed to the preparation of the marinade. To do this, pour one liter of water into a saucepan, add two tablespoons of salt and half a glass of sugar. Bring the liquid to a boil.
- Turn off the heat and pour 150 ml of vinegar into the marinade.
- Pour water into a jar, and then add two tablespoons of vegetable oil.
Close the vegetables with a sterile lid and wrap them in warm clothing. When the jar has cooled, put it in storage.
Pickled vegetables for the winter
Here is a simple recipe for mixed vegetables. To prepare it, we need the following products:
- Cauliflower - half a fork.
- Carrots - three pieces.
- Celery stalks - two pieces.
- Radish - a network of pieces.
- Blue onion - half the head.
- Bulgarian pepper - one.
- Garlic - four cloves.
- Hot peppers are one thing.
- Dried oregano - two teaspoons.
- Dried thyme - one teaspoon.
- Peas and peas - two teaspoons.
- White vinegar - three glasses (from 5-9%).
- Water is one glass.
- Sugar - three tablespoons.
- Salt - one tablespoon.
- Bay leaf - two pieces.
Pickled vegetables for the winter are prepared as follows:
- Prepare vegetables for processing - wash them and peel them. Hot peppers, radishes and carrots cut into thin circles. Cut the remaining workpieces into a small cube.
- Divide the prepared vegetables into two equal parts and put them in liter jars in random order.
- Top them with herbs and allspice.
- Pour water into a saucepan, pour sugar and put salt. Bring the liquid to a boil.
- Put a bay leaf in each jar, and then fill them with marinade.
- Wait for the liquid to cool, then close the vegetables with clean covers.
Store allsorts in the refrigerator or any cool and dark place. You can try the finished snack in a few days.
Assorted Pickled Vegetables
According to our recipe, prepare an original appetizer of seasonal vegetables. This time we will need these products:
- White cabbage - one or two small heads of cabbage.
- Carrots - one kilogram.
- String beans - one kilogram.
- Cucumber - one kilogram.
- Tomato - one kilogram.
- Bulgarian pepper - one kilogram.
- Onions - 500 grams.
- Garlic - 100 grams.
- Greens to taste.
- Salt - 150 grams.
- Water - five liters.
- Black pepper peas - 20-30 pieces.
- Bay leaf - five pieces.
Making pickled pickled vegetables is very simple:
- Pour water into the pan, add spices, salt, pepper, chopped herbs and bay leaf.
- Prepare the products. Boil beans and peeled carrots until almost ready, cut onions into slices and dip in boiling water. Cut the cucumbers in half, cut the pepper into slices and lightly boil, cut the cabbage into pieces and hold for two minutes in boiling water. Cut the garlic into thin slices.
- Transfer the vegetables to the pan (except cabbage and beans), fill them with marinade and leave alone for two days.
- Fold the vegetables in cans in layers, alternating them and shifting the cabbage with beans.
Pour the same solution into the dishes, pasteurize it, and then close the assortment with sterilized lids.
Marinated squash with tomatoes
An original appetizer takes about one hour to cook. What ingredients will be needed this time? We recommend stocking up:
- Squash - two pieces.
- Onion sets - five pieces.
- Tomatoes - four or five pieces.
- Pepper peas - five pieces.
- Carrots - one.
- Table vinegar - a teaspoon.
- Salt - one and a half tablespoons.
- Garlic - four cloves.
Marinated assorted vegetables for the winter is prepared as follows:
- Wash the squash and chop randomly.
- Make a pickle of water, sugar, salt and spices. Boil it for five minutes.
- Put vegetables in jars and pour them with boiling water. After five minutes, drain the water and replace it with hot brine with a spoonful of vinegar.
Roll up banks and turn upside down. Keep them until they are completely cool.
Winter assorted
We offer you another option of mixed vegetables. For him they will need:
- Cucumbers - 500 grams.
- Tomatoes - 500 grams.
- Onions - two pieces.
- Garlic - six cloves.
- Peppercorns - 10-12 pieces.
- Bay leaf - three pieces.
- Hot pepper - two pieces.
- Sugar - two tablespoons.
- Salt - one and a half tablespoons.
- Vinegar - two teaspoons.
- Cilantro - half a bunch.
And we will cook pickled vegetables like this:
- Wash two liter jars and put on the bottom of each hot pepper and onion, cut into rings. Then put peppercorns, peas, cilantro, bay leaf and cloves of garlic.
- Rinse the cucumbers, cut off their tips and put them in jars.
- Wash the tomatoes, pierce them with a toothpick in several places, and then also send them to jars.
- Pour boiling water over the vegetables and leave for half an hour. Then the water should be drained and the last operation repeated.
- After that, pour in each jar a spoonful of vinegar and marinade made from water, salt and sugar.
Roll up the jars and send them to a cool place.
Pickled Vegetables with Eggplant
This pickled vegetable assortment for the winter has an original flavor and is great for savory salads. Stock up on the following products:
- Eggplant - three kilograms.
- White cabbage - 500 grams.
- Carrots - 500 grams.
- Bulgarian pepper - three pieces.
- Garlic - 100 grams.
- Vegetable oil - 250 ml.
- Vinegar 6% - 100 ml.
- Sugar - 100 grams.
- Salt - one and a half teaspoons.
- Fresh greens - 40 grams.
Recipe:
- Peel and cut the eggplants. Boil them in salted water for a couple of minutes.
- Grate the carrots, chop the cabbage, cut the pepper into thin slices, chop the herbs and garlic at random.
- Combine the prepared foods in a pan, add salt, pepper, sugar, vinegar and vegetable oil to them. Stir the ingredients and refrigerate them for a couple of days.
Transfer vegetables to jars, cover, sterilize, and then roll up.
Conclusion
Pickled vegetables are tasty and healthy. They contain vitamins and minerals, which we so miss in winter and spring. Therefore, carefully read our recipes and choose the ones you like best. Cook a delicious assortment for yourself and your family.