Table of contents:
- Interesting and tasty preparations from experienced gardeners
- Pickled peppers
- Assorted pickled vegetables
Video: Marinade Recipes - "Tasty" Season - 4
Interesting and tasty preparations from experienced gardeners
Recipes from Olga Vyacheslavovna Rubtsova
3 kg of sweet peppers (I try to choose a multi-colored pepper for harvesting - then it looks very nice in a jar) - peel and cut lengthwise into four parts; 9-10 cloves of garlic per 0.8 liter can. Place the peeled and washed garlic in the bottom of a clean jar.
Marinade: 1 liter of water, 1 glass of granulated sugar, 1 glass of 9% vinegar, 2 tablespoons of coarse salt, 4 tablespoons of refined vegetable oil.
Put sweet peppers in the hot marinade. Cook for 7 minutes with a low boil. Put pepper in sterile jars and pour over this marinade. Roll up (do not sterilize!). Turn the jars upside down and wrap them in a blanket for 24 hours.
With such a volume of vegetables, four cans of preparation with a capacity of 0.8 liters are obtained.
4 kg of sweet pepper (without seeds), 2 kg of onion (peeled), 400 g of tomato paste (mass fraction of dry matter - 25-28%).
Marinade: 1 cup refined vegetable oil, 4 tablespoons of salt (without a slide), 1.5 cups of granulated sugar, 1.5 cups of 9% vinegar, 1 liter of water (less - 750 ml if you like thicker lecho) …
Cut all vegetables. Peel the bell peppers from seeds, cut into large slices: first lengthwise into four parts, then cut each part in half across. Dip vegetables in boiling marinade and simmer for 10 minutes. Arrange vegetables in sterile jars and roll up (do not sterilize!). Turn the jars upside down and wrap them in a blanket for 24 hours.
Assorted pickled vegetables
Carrots - cut into thin slices (it will turn out nicely if the carrots in the jar are orange and yellow), cucumbers - small gherkins (whole); onions - I take one small onion with a diameter of 3-5 cm on a jar; squash - small, whole 5-7 cm in diameter, or small zucchini (cut into washers); garlic - the more cloves in the jar, the tastier (at least 15 cloves); you can add slightly ripe tomatoes (they should be very dense) - pierce them with a toothpick in several places so as not to burst. You can also add cauliflower inflorescences to the jar.
Marinade: 1 liter of water, 1 cup of granulated sugar, 2 tablespoons of coarse salt, 1/3 cup of refined vegetable oil, 1 cup of 9% vinegar (slightly less).
Put vegetables in a jar, add 1 bay leaf, 5 pickled peppercorns, 10 black peppercorns, a small piece of hot red pepper, 7-10 pieces of cloves, dried umbrellas of dill flowers (not fresh, but dry - they are much more fragrant; and only flowers dill, not inflorescences with seeds). It is better to put the spices on the bottom. Pour boiling water over a jar of vegetables and let stand for 5-10 minutes. Drain the water, boil it and pour over the vegetables again for 5-10 minutes. Repeat everything and the third time. After I salt the water for the third time, pour 1 heaped tablespoon of mustard seeds into a jar of vegetables. I pour it at the last moment, because when the water is drained from the can, it will pour out with it, and then it will be unevenly distributed over the banks. I am preparing the marinade, but I do not take 1 liter of water, but a little less, since the marinade always remains. Pour the prepared vegetables with marinade. I roll up jars with lids (do not sterilize!). Turn the jars upside down and wrap them in a blanket for 24 hours.
According to the same recipe, I roll up jars with only one small squash with a diameter of 5-7 cm, as well as with some small cucumbers. Garlic is a must everywhere.
From one norm of marinade, approximately five 0.6 liter cans are obtained.
Beet leaf cutlets
20 beet leaves (or 10 chard leaves), 2 pcs. onions, 3-4 large cloves of garlic (squeeze through a garlic press or grate on a fine grater), 2-3 eggs (raw), 3 tablespoons of flour (or more, based on the consistency), salt (to taste).
Cut the beet leaves lengthwise, remove the hard vein and cut into narrow strips across. Cut onions as for frying. Stir the beet leaves, onion, garlic, mash slightly, season with salt. At the end, add eggs and flour and stir. The mass should be slightly thicker than for the pancakes. Hold it in the refrigerator for 30 minutes so that the flour disperses. Fry in the same way as pancakes.
Cabbage in 72 hours
5 kg of white cabbage, 1 kg of carrots, 1 kg of onions, 1 kg of sweet pepper (it is better to take peppers of different colors), 350 g of granulated sugar, 4 tablespoons of salt (without a slide), 800 g of refined vegetable oil, 500 g of 9% and one vinegar.
Chop the cabbage, chop the bell peppers into narrow strips, onions into half rings, grate the carrots on a coarse grater (you can use a grater for Korean carrots). Mix vegetables with the rest of the ingredients. Transfer to an enamel pot and place in a cool, dark place for 72 hours. Then put in jars and put in the refrigerator. You can add a sour apple (cut into thin slices) and cranberries. This cabbage is not for long-term storage!