Probably, there are simply no such housewives who have never made pickled vegetables. However, do modern housewives do it correctly?
Recipe content:
- Secrets of delicious pickled vegetables
- Ingredients
- Step by step cooking
- Video recipe
Not a single festive table is complete without pickles and pickles. Pickled vegetables are a great appetite-stimulating snack before the main course. But what secrets and rules for pickling vegetables should be considered?
Secrets of delicious pickled vegetables
The main rule is to use only high quality and fresh vegetables. Stale and rotten goods are not worth buying. Purchased products are carefully sorted, washed out and inedible parts removed.
Vegetables are pickled using a well-known preservative - acetic acid, which, together with sugar and salt, is used for pouring. Condiments, herbs, herbs and spices are placed in the bottom of the container in which the vegetables will be marinated. However, it is important here when drawing up a bouquet of spices so that no spice drowns out the rest with its aroma and taste. The main condition for long-term storage is the use of sterilized glass jars, stainless steel containers, wooden or ceramic dishes. The preservation should be stored in a dark, dry place at temperatures up to +20 degrees.
- Caloric content per 100 g - 27 kcal.
- Servings Per Container (1 L)
- Cooking time - 30 minutes for preparation and a day for pickling
Ingredients:
- Eggplant - 1 pc.
- Carrots - 1 pc.
- Red bell pepper - 1 pc.
- Onions - 1 pc.
- Garlic - 2 cloves
- Soy sauce - 4 tablespoons
- Vinegar 9% - 4-5 tablespoons
- Refined vegetable oil - 5 tablespoons
- Ground coriander - 1 tsp
- Ground sweet paprika - 1 tsp
- Ground black pepper - a pinch
- Salt to taste
Cooking pickled vegetables
1. Wash the eggplant, cut off the tail, put it in a saucepan with salted water and boil for 20 minutes until fully cooked. After the eggplant, cool and cut into cubes or bars. Some housewives remove the bitterness from the eggplant. However, in young fetuses, it is absent, and such manipulations should not be carried out. If you are using old fruits, then the eggplant will need to be soaked in salt water for 2-3 hours. Salt for one liter of water is used 2 tablespoons.
2. Cut off the tail of red bell pepper, remove the core with seeds, and cut the pulp into strips.
3. Peel the onions, wash and chop into half rings.
4. Peel and grate the carrots.
5. Prepare the marinade sauce. To do this, in a container, mix all the products necessary for this: soy sauce, vinegar, refined vegetable oil, ground coriander, sweet paprika and black pepper, salt and garlic squeezed through a press.
6. Place all products (eggplants, carrots, bell peppers, onions) into a pickling container and pour over the prepared sauce. Cover the dishes with a lid and send the vegetables to marinate in the refrigerator for a day. If you want to prepare such a recipe for the winter, then you will need 2 times more vinegar, the jars will need to be sterilized, and the salt will need to be diluted with hot water, which will be poured over the vegetables. By the way, if you still have a filling in which vegetables are pickled, then it can be used as a sauce, for boiled potatoes, or a meat casserole.
See also the video recipe on how to cook pickled vegetables.
