How to cook pickled vegetables quickly and tasty
The traditional preparation of food for the winter takes a lot of time and effort. Wise housewives suggest trying pickled vegetables, which can be cooked much faster. They retain an abundance of vitamins and minerals. For the marinade, mainly citric acid, vinegar, granulated sugar, salt and sunflower oil are used. A set of components protects food from microbes that destroy the pulp and shell of vegetables. However, for each fruit, you should find a suitable recipe so that the preparation turns out to be of excellent taste. First, let's learn the general rules for preparing microbial-resistant dishes. Then we will get acquainted with recipes for blanks from experienced chefs.
How To Make High Level Pickled Vegetables
First of all, the products must be:
- fresh;
- without damage;
- fully ripe;
- with a pleasant aroma.
The next factor is the texture and character of the vegetables. For example, cauliflower, beans, and squash blanch or boil before marinating. And then immersed in cold water to maintain a rich color. Tomatoes, cucumbers, eggplants and peppers must be washed under running water and slightly dried. Carrots and beets are peeled. The husks are removed from onions and garlic.
If you plan to make small vegetables in the marinade, select products of the required size. For business use:
- gherkins;
- Cherry tomatoes;
- young ears of corn;
- miniature squash.
Usually they are not cut into pieces, but filled with marinade whole. As a result, vegetables acquire not only a pretty appearance, but also an excellent crunchy taste.
For a beautiful cutting of fruits, use a food processor and a special vegetable cutter.
An equally important factor is the choice of seasonings. While taste is a matter of personal preference, there are some rules. Garlic and dill are suitable for cucumbers. Tomatoes love peppers. Carrots are combined with coriander, thyme and turmeric. Pumpkin squash with onions. Finally, you need any kind of vinegar (wine, apple, or table vinegar) to make a quick pour. Now let's take a closer look at how experienced housewives pickle vegetables.
Do not use concentrated balsamic vinegar for the marinade.
Favorite fruits under marinade
As you do not want to part with vegetables dear to your heart in late autumn. Fortunately, there is a wonderful dish that even inexperienced housewives prepare quite simply.
It will require:
- Cherry tomatoes;
- cauliflower;
- cucumbers (gherkins);
- onion;
- carrot;
- Bell pepper;
- zucchini;
- garlic;
- leaves currants and cherries;
- horseradish;
- dill greens;
- laurel;
- cloves;
- allspice.
All vegetables are washed thoroughly. Zucchini, carrots are peeled and cut into cubes. The cauliflower is sorted into small inflorescences. Onions are cut in half rings.
Glass containers are sterilized. At the bottom are laid leaves of currants, cherries, dill branches. Zucchini, cabbage inflorescences, onion rings, cucumbers, bell peppers, cherry tomatoes are laid out on top in stages.Pour boiling water over and set aside.
While the fruits are steaming, a special marinade for vegetables is prepared using the following components:
- water (4 l);
- salt (200 g);
- granulated sugar (100 g);
- vinegar (glass).
Salt and granulated sugar are poured into boiling water. Mix well. When the bulk solids dissolve, remove from heat. Pour in vinegar.
After 10 minutes, hot water is poured from the cans. Laurel, pepper, cloves are added to vegetables. Pour the prepared brine. The containers are sealed, after which they are turned upside down. An assortment of instant pickled vegetables is served as an appetizer for intoxicating drinks. In any case, the taste of your favorite vegetables will warm your soul when the winter cold is outside the window.
Gourmet crispy cabbage
Fans of winter harvesting use white cabbage for business. It comes out with excellent taste and aroma.
Ingredients needed:
- cabbage;
- allspice (peas);
- garlic;
- cloves (spice);
- salt;
- vinegar;
- granulated sugar;
- laurel;
- vegetable oil.
The head of the cabbage is cut into several sections. Peel the garlic. Cut into 4 pieces. Pieces of cabbage are spread in a saucepan. Lay a bay leaf, pepper, cloves. Sprinkle with oil.
A marinade is prepared in a refractory container. Pour in water. Boil. Salt, sugar, vinegar are added. Stir. When it boils, turn it off. The hot liquid is poured into a saucepan with cabbage. Insist 24 hours. Store the product in a cool place.
Before serving, the vegetable is laid out in a colander so that the remnants of the marinade are gone.
Delicious gherkin appetizer
Who can refuse pickled vegetables when the outside temperature is below freezing. However, only hardworking chefs get such pleasure. When there is an abundance of cucumbers in the garden, they zealously close them in jars. Consider a popular blank recipe.
Ingredients needed:
- miniature cucumbers;
- garlic;
- dill;
- wine vinegar;
- salt;
- sugar;
- cloves;
- allspice and black pepper;
- star anise.
The gherkins are soaked in clean cold water for about 4 hours. Then the liquid is drained and the vegetables are dried. Cucumbers are put in steamed jars. Add dill branches, garlic.
Water is poured into a saucepan. Salt, sugar and spices are added. Bring to a boil and pour in cucumbers. Banks are placed in a volumetric container with water. Sterilized for about 15 minutes. Pour vinegar before rolling. The sealed cans are turned upside down, covered with an old blanket. After complete cooling, they are taken to the basement. Serve whole on plates.
Pickled vegetables can also be prepared in other recipes. We have considered the simplest options. Cooked vegetables will certainly appeal not only to household members, but also to all guests. Therefore, it is worth getting down to business "before the hard days come."