Many chefs are looking for a simple and versatile way of preserving vegetables for the winter, avoiding laborious and time-consuming sterilization of cans. This is very easy to achieve when pickling. The recipe is correct for both the mixed platter and the individual vegetable.
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Ingredients:
Zucchini - 200 g
Tomatoes - 200 g
Cucumbers - 100 g
Carrots - 100 g
Garlic - 3 teeth
Vinegar 9% - 1 tbsp l.
Sugar - 1 tsp l.
Salt - 0.5 tsp l.
Water - 250 ml
Hot pepper, allspice, bay leaf - to taste
Step by step recipe:
If you need to replenish the bins of assorted vegetables without sterilizing for the winter, take the products from the list. In addition to the fact that vinegar works as a flavor enhancer, it also acts as a preservative, a guarantor of long and safe storage of the workpiece.
Sterility and tightness of the container is mandatory. Wash cans and lids with soda in advance, rinse under a running stream and soak in a preheated oven or over a water bath.
The next condition of the recipe is steaming (and preferably double) the vegetables before tightening the lids. For those who are wary of fermentation, who doubt the storage conditions (room temperature), I advise additionally wrap the sealed jars with a blanket (heat-resistant cloth) and slowly, over 5-6 hours cool. Then transfer to the pantry, cellar, etc.
We select vegetables without mold and rot. Assorted can make up a variety of sets. I have carrots, tomatoes, zucchini and cucumbers in one jar.
After washing, leave the tomatoes intact, cut the rest of the gifts of nature. In circles, slices, bars, cubes - whatever.
At the bottom of a sterile jar, throw garlic, peppercorns, bay leaves.
Fill with vegetable slices. Lower the denser / harder vegetables first, load the tomatoes last.
Fill with boiling water so that the water overflows - the neck will once again get rid of bacteria. Throw in a lid (not airtight), steam for 10 minutes.
Then we pour the water into some container, fill it with a second portion of boiling water and once again stand under the thrown lid on the table for 10 minutes.
Now, having the required volume for the marinade, pour water into the ladle. Add sugar and salt, bring to an active boil, boil for a minute and remove from the stove. Pour in vinegar, mix.
Pour vegetable platter in a jar with marinade, cork. We turn the lid down, check if it has been tightened securely. Cool down, you can - wrapping it up.
After cooling, we transfer the assortment of vegetables for the winter to a suitable room.
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