Salting vegetables at home. To get rid of the smell of fish in kitchen utensils, it is recommended to use lemon

Everyone loves pickles. Someone like winter preparations, someone summer. When preparing this or that product for salting, the culinary specialist seeks to ensure that all members of his family are happy and full. Why not start preparing such blanks right now? Moreover, there are many recipes for their preparation.

Everyone loves pickles

This recipe for harvesting must be adopted in order to stay healthy and strong for the winter. Eggplant contains many useful vitamins.

So, what products are needed:

• Eggplant.
• Garlic.
• Salt.
• Onion.
• Sugar sand.
• Parsley.
• Vinegar.
• Oil (sunflower or olive).

Recipe:

1. The culinary process begins with washing the eggplant. After that, their stalks are cut off.
2. Then the eggplants are cut into small pieces and thrown into salty boiling water. It is enough to boil them for 12-15 minutes.
3. After that, they should cool completely. In the meantime, you need to work on other products, onions and parsley. They are finely chopped.
4. Marinade for salting is done in a blender. All ingredients are immersed in it, except for eggplant. They are sprinkled with salt on top. Don't add too much vinegar!
5. You can pickle eggplant in jars or in a bucket. It doesn't really matter, because in any case it will turn out very tasty. Eggplants are lowered to the bottom of the container, and on top they are poured with marinade, which was prepared in a blender.

They make wonderful homemade eggplants.

Grandma's recipe: vegetable pickles for the winter (video)

Pickle with cucumbers: Rada Radova's recipe

Rada Radova pickles differ in that they are incredibly tasty! One of her best recipes is pickling cucumbers in a bag.

To prepare them, you need to prepare the following:

• Cucumbers.
• Carnation.
• Salt.
• Garlic.
• Basil.
• Black pepper.
• Dill.

Rada Radova pickles differ in that they are incredibly tasty

How to cook?

1. It is necessary to select the fruits for salting correctly. It is recommended to take cucumbers of small or medium size. This is necessary so that the marinating process is uniform.
2. Vegetables are washed, their stems are cut off. After that, they are folded into a package. It must be clean!
3. After that, you can salt the cucumbers.
4. Chopped garlic is mixed with chopped basil, cloves, pepper and dill. All this is necessary for pickling cucumbers. This mixture is "sent" to the package to the main ingredient.
5. It is necessary to mix the contents of the package well with your hand, and then make a strong knot. Very important point: Be sure to leave some air in the bag!
6. Salted vegetables are placed in the refrigerator. After 20 minutes, they should be mixed. This is done for 6-7 hours.

If desired, pickled cucumbers after such preparation can be closed in jars.

Salting vegetables for the winter: a recipe for unforgettable salting

This is a canned crispy green tomato recipe..

So, for their salting you will need the following products:

• Green tomatoes.
• Salt.
• Water.
• Garlic.
• Celery.
• Chili pepper (pod).

How to cook:

1. Wash the tomatoes and then blanch for 15 minutes. After that, they dive into cold water for another 15 minutes.
2. This water is not drained, but placed on the stove. When it boils, it needs to be salted.
3. In the meantime, prepare the other ingredients. Wash the celery and peppers and then chop. Garlic is not crushed, but cut into small pieces.
4. Sterilized glass containers. Tomatoes are dropped into jars. Celery is placed on top of them, then chopped peppers and garlic.
5. After that, you can fill the workpiece salt water. Can also be added to jars if desired Bay leaf, but this is not necessary, because thanks to the combination of greens and chili peppers, you can achieve great taste and the smell of salt.

At the last stage, you can start rolling the tomatoes.

Pickle with garlic: the best Azerbaijani recipe

Azerbaijani types of pickling vegetables have a zest. Here is one of the best such recipes.

To prepare it you will need:

• Garlic.
• Carnation.
• Bay leaf.
• Salt.
• Vinegar (better to take wine).
• Black allspice.

Azerbaijani types of pickling vegetables have a zest

1. It is recommended to use during culinary process non-oxidizing dishes.
2. The main ingredient, garlic, must be prepared in advance. It is cut and placed in a separate container, after which it is covered with salt. It is recommended to leave it to be salted for 1 day. As a result, garlic is not cleaned of salt.
3. Glass containers in which garlic will be pickled must be sterilized. It is better to take liter jars.
4. A layer of spices is placed at the bottom of each container: cloves, “lavrushka” and pepper. Garlic is laid out on top of the first layer. You can form a third layer of the same spices.
5. A spoonful of vinegar is added to each jar.
6. At the last stage, banks can be rolled up.

Tip: the workpiece will be ready for use already on the third day after pickling, so if you don’t want to wait for winter, you can enjoy it after this time.

Winter pickle with beets: very tasty

Beets are needed for cooking borscht, herring under a fur coat and a host of other dishes that housewives love to cook in winter.

To prepare pickles from it, you need to find the following products:

• Beet tubers.
• Salt.
• Water.
• Garlic.

Beets are needed for cooking borscht, herring under a fur coat and a host of other dishes that housewives love to cook in winter

Step by step cooking method:

1. It is necessary to completely clean the fruit of dirt. It is recommended to use a brush for this. When the beetroot is clean, it must be transferred to water so that it boils. Readiness of beets should be checked with a knife or fork.
2. The water in which the vegetable was boiled must be salted.
3. Then the beets should be cut into slices.
4. Garlic is cut and mixed with salt water. This will be the pickle marinade.
5. In a deep container, the beets are poured with marinade and infused under oppression for several days.

The workpiece is stored in jars under nylon cover in a refrigerator.

Cabbage pickle for the winter: the best recipe

Required Ingredients:

• Cabbage.
• Tomatoes.
• Salt.
• Sugar sand.
• Vinegar.
• Carrot.
• Vegetable oil.
• Bulgarian pepper).

So, preparing this vegetable preparation in the following way:

1. All vegetables must be washed and then chopped. Onions should be cut into half rings, tomatoes - into small pieces, carrots and peppers - into strips. Cabbage is shredded with a large knife.
2. Then all 4 vegetables are mixed in a separate bowl. A pinch of salt is added to this vegetable mass and granulated sugar. Everything gets mixed up. You need to wait half an hour for the vegetables to release their juice. So the pickle will be much tastier.
3. After that, all the vegetables need to be stewed in a pan. It is better to add vegetable to it, and not butter. When the residual amount of juice stands out, in which the mass will be stewed, a glass of water should be added.
4. Meanwhile, jars are being sterilized.

Hot pickles are transferred to a container for further twisting. You can cover the jars with nylon lids.

Delicious eggplant pickle (video)

Salting products is one of the ways to preserve them for the winter and home canning. Salted vegetables in brine, the recipes of which can be different, as well as in a dry way with various spices. Here are examples of pickling homemade cucumbers and excellent sauerkraut at home.

Salting at home

We lay out the cucumbers in jars (you can put horseradish leaves, dill, currant leaves, washed running water). Pour over cucumbers cold brine. It must be prepared from 60 grams of salt per liter of water. Boil and chill. The jars are closed with a cloth or gauze and left to wander on the table in the kitchen, in a warm place, for two days. After that, the brine fermentation process can be completed.

Rearrange the jars also under gauze in the cool, in the cellar or in the refrigerator. If cucumbers are kept for a long time in a warm room, voids will form inside them during salting, since excessively bursting gases in them will tear the cucumbers from the inside. After 10-12 days, seal the jars without sterilization and store the cucumbers at a temperature not higher than 3-4 degrees.

Salting recipes for the winter

And here is a recipe for excellent salted cabbage in brine. Cabbage is obtained after such salting (fermentation) crispy, juicy, spicy. We prepare a brine for her at the rate of two tablespoons of non-iodized salt, one tablespoon of sugar per liter of water. Has the spice water boiled? Turn off, let cool completely.

Next, we are engaged in shredding white cabbage. We cut it as desired, either into thin strips or into small cubes, for a change, if you salt a lot of cabbage, cut one head of cabbage into slices, and chop the rest of the cabbage finely. Subsequently, pieces of cabbage should simply be placed in the middle of the basin between the chopped cabbage or at the very bottom of the dishes in which you will salt the cabbage.

We also chop carrots coarse grater or straw. For a kilogram of cabbage, you will need approximately one medium carrot. We also peel the garlic, cut it into slices in an arbitrary amount.

We shift the cabbage with layers of carrots, add garlic, a couple of bay leaves for each layer of cabbage. Pour the brine on top so that it covers the cabbage completely. Cover with a plate on top, rearrange to ferment in a warm place. You don’t even need to touch the cabbage during the pickling process. After about 3 days, it should be transferred to clean jars, pour brine on top and rearrange under plastic covers in the refrigerator or in the cellar.

One of the most important places on the table is occupied by snacks. Many people prefer various pickles as snack foods. Exists a large number of diversified different recipes, allowing you to deliciously pickle vegetables, each of which deserves special attention.

One of the most important places on the table is occupied by snacks.

One of the popular presenters is Rada Radova, who leads the program "Pickles-Jam". Her recipes make it possible to cook at home delicious pickles, and many of them are done in a simplified or accelerated way.

Pickled cucumbers in a bag

For cooking you will need:

• 1 kilogram of cucumbers;
• 1.5 tablespoons of salt;
• 1 clove;
• some basil;
• 5 black peppercorns;
• 0.5 dessert spoon black ground pepper;
• dill umbrella;
• head of garlic.

This recipe from Rada Radova allows you not only to quickly pickle cucumbers, but also to keep the dishes clean.

How to salt:

1. Cucumbers are washed, freed from the buttocks and transferred to plastic bag. It is advisable to choose small vegetables of the same size so that salting occurs evenly.
2. Cucumbers are sprinkled with salt.
3. Garlic is peeled, cut into large pieces.
4. Cloves, basil, pepper, dill, garlic are transferred to the same package.
5. The bag is tied in such a way that air is formed in it. The knot should be tightened strongly.
6. Cucumbers are mixed through polyethylene and placed on the top shelf of the refrigerator.
7. Stir vegetables every 20 minutes.

Salted cucumbers will be ready after 6-8 hours.

Onions preserved for the winter

The most delicate crispy onion, reminiscent of its taste sweet zucchini, can be prepared from the following ingredients:

• 1 kilogram of small onions;
• 1 liter of water;
• 4 bay leaves;
• 2 tablespoons of 9% vinegar;
• 4 garlic cloves;
• clove bud;
• 4 peppercorns;
• 2 tablespoons of salt;
• 3 tablespoons of sugar.

Summer and the beginning of autumn are the time of intensive preparations for the winter. This section contains the most favorite recipes: tasty, practical and reliable.

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• Vegetables and fruits intended for seaming or pickling are thoroughly washed in cold running water. Pre-soak the cucumbers to remove all the dirt, and then wash them.
• Washed vegetables should dry out from the water, only after that we put them in sterile jars. How to sterilize jars, lids and blanks is described in detail in this article.
• For the preparation of brines, we use the usual rock salt. Iodized salt or EXTRA salt is not suitable for seaming.
• The sterilization time of the blanks depends not only on the volume of the jar, but also on the vegetable itself, therefore we strictly adhere to the indicated sterilization time.
• We put the rolled jar with the lid down, the hot contents of the jar additionally “sterilizes” the lid and neck of the jar.
• It should be remembered that wrapping seams prolongs the sterilization time. Therefore, cucumbers, zucchini, tomatoes, which are sterilized in boiling water, are usually not wrapped so that they do not turn out to be overcooked.
• Preparations for the winter, which are boiled on fire and then rolled up without sterilization, are usually well wrapped, thereby prolonging the heat treatment.
• Rolls should be stored with cool place away from batteries and heaters. Hit direct sun rays also not desirable.
• Any seaming will be much tastier if it is cooled in the refrigerator before serving.
• In order for the rolled cucumbers to crunch, we open the jar in advance, put a couple of chopped garlic cloves, some fresh herbs, and be sure to cool them in the refrigerator.
• Freshly rolled jars should not be opened for the sake of curiosity, they still have not been brewed yet, have not been soaked with salt and spices. Only after standing for several months on the shelf, they acquire the final taste.

Despite the fact that preparing pickles for the winter seems to be a simple and laborious process, it is not as easy to do as it seems at first glance. In fact, closing the conservation for the winter requires skill and patience. Nevertheless, knowing some secrets and nuances, pickles for the winter will turn out to be ideal even from the first time and from a novice hostess.

secrets pickles for the winter at home

1. Choose the right products

To make pickles for the winter tasty, you must first choose good raw materials, as this is the main component of success. It is best, of course, to use vegetables grown on their own in the garden, but not everyone has the opportunity to engage in their own garden, so it’s enough just to be able to choose good products among those on the market.

It is best to use small cucumbers for making pickles for the winter, as they will fit compactly in a jar, so much more will fit. In addition, young vegetables have the best taste properties and do not have voids inside, so they turn out crispy.

Choose cucumbers with rough skins and black bumps. They are perfect for winter pickles at home. Smooth cucumbers are used for salads and are completely unsuitable for pickles. In addition, you should not take cucumbers with a yellowish tint, as they will be bitter. In order not to make a mistake when choosing, it is better to taste them at the time of purchase.

1. Use good water

The taste properties of pickles in jars for the winter depend not only on the quality of the selected products, but also on the water used to prepare them.

Perfect option - pure water from a well, but if you can't use it, just filter the tap water.

In addition, do not forget to pre-soak the cucumbers for at least a few hours, and preferably for half a day.

1. Don't Forget the Spices

There are many different winter pickle recipes, each using different herbs and spices. Among the ingredients of some you can find allspice, in others - black. Sometimes mustard seeds or cloves are used. However, the most common classic recipes include the addition of dill and garlic umbels, as well as horseradish and currant leaves.

In addition, for extra flavor and more piquant taste you can add mint, dill, cumin or coriander.

1. Put Ingredients Correctly

It is best to put all the necessary spices at the very bottom, on them big cucumbers, and at the very top are small. In addition, spices can be added in small layers between cucumbers. After all the ingredients are added, pour the brine into the jar and cover the entire contents with horseradish and currant leaves.