Surely many housewives pickle vegetables, and there are hardly any who have never done this. Each has its own proven recipe, favorite vegetables and spices. I suggest you familiarize yourself with an interesting simple recipe for pickled vegetables.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The composition of vegetables can be very diverse, for every taste and preference. The marinade is also prepared from aromatic herbs and spices, which give the finished snack a pleasant taste. Also, the well-known preservative is included in the marinade - acetic acid, since most pathogenic microorganisms die in its 2% solution. The acetic acid content allows making marinades: slightly acidic, moderately acidic, acidic and spicy. But here you should know that a large amount of acid has a bad effect on the human body. Therefore, when preparing an appetizer on your own, it is better to make slightly acidic (0.2-0.6%) or moderately acidic (0.6-0.9%) dressings. At the same time, for good storage, they should be pasteurized at 100 ° C or sterilized above 100 ° C.
Pick the best quality vegetables for pickling: healthy, fresh and the same size so that they marinate evenly. They are thoroughly washed, sorted out, inedible parts are removed, sometimes cut and blanched. Then they are placed in prepared glass jars below the edge of the neck by 1-2 cm. For filling, the main products are used: acetic acid, salt and sugar. And then you can use any spices to taste.
- Caloric content per 100 g - 16 kcal.
- Servings - 6
- Cooking time - 4 hours 30 minutes
Ingredients:
- Eggplant - 1 pc.
- Zucchini - 1 pc.
- Sweet red bell pepper - 1 pc.
- Carrots - 1 pc.
- Onions - 1 pc.
- Garlic - 3 cloves
- Ground coriander - 1 tsp
- Soy sauce - 2 tablespoons
- Vegetable oil - 4 tablespoons
- Table vinegar - 2 tablespoons
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
Cooking assorted pickled vegetables
1. Wash the eggplants, cut off the tail, cut the fruit into 4 pieces and dip in salted water. Leave them on for 30 minutes so that all the bitterness comes out of them. Then drain the water, pour the fruits fresh and boil after boiling for 15 minutes.
2. Remove the prepared eggplants from the hot water with a slotted spoon, place in a bowl and cool. Then cut it into cubes about 1.5 cm thick.
3. Wash the zucchini, dry and cut into thin strips. If you are using old fruits, then cut off the peel and remove the seeds. But it is better to apply it young.
4. Peel carrots and onions, rinse and chop into strips.
5. Cut off the tail from the sweet pepper, remove the septa with the seeds and cut into strips. Peel and chop the garlic.
6. Place all prepared vegetables in a large plastic container.
7. Prepare the dressing. In a deep container, combine all the spices with the spices and mix them well.
8. Pour the prepared sauce over the vegetables and mix thoroughly.
9. Close the container with vegetables, send to the refrigerator and leave to marinate for 3-4 hours. If you like this appetizer, you can prepare it for the winter. Then the jars are sterilized, spices are placed on the bottom, vegetables are laid out on top and again poured with marinade. Banks are sterilized for half an hour and stored in a cool place.
See also a video recipe on how to make an assortment of pickled vegetables.
