Pickles: recipe for pickled vegetables

Pickles are pickled vegetables that are cut into the same small pieces. Often they are used as snacks or for serving meat and fish dishes. The composition of pickles can be very diverse: the assortment includes corn, cauliflower, cucumbers, tomatoes, bitter peppers, small apples and other fruits and vegetables. We offer several ways of conservation.

Spicy Pickles (recipe with photo)

To prepare an assortment of vegetables, you will need:

• Small green tomatoes - 10 pieces;
• Small red tomatoes - 10 pieces;
• Young cabbage weighing 300 grams;
• Small beet - 1 piece;
• Young carrots (small) - 2 pieces;
• Small bulbs - 5 pieces;
• Young garlic - 1 head;
• Chilli pepper - 1 piece;
• A few twigs of parsley.

For marinade (indicated per liter of water):

• Salt cooked - 2 spoons (full, table);
• Sugar-sand - 2 tablespoons (full, table);
• A third of a glass of 6% vinegar;
• Umbrellas of dill, laurel, buds of carnations, sweet pepper-peas.

Technology

1 step

How to cook pickles? The recipe recommends starting with the preparation of vegetables. All ingredients must be rinsed. Cabbage (you can take a red cabbage) cut into cubes (about 5x5 cm), carrots and beetroot - into thin mugs. Spicy peppers and onions leave entirely. Cut the greens finely.

Step 2

In 1-liter jars , place the sliced vegetables, then send small tomatoes. Prepare the marinade from these ingredients. Put it on the fire and boil for 10 minutes. Before removing from the stove pour the vinegar and catch the laurushka. Pour the pickles. The recipe provides for the storage of open cans within a week. During this time, the fermentation process will begin. As the liquid decreases, add a cold brine to the tank.

Step 3

After the specified time, the finished pickles are covered with plastic covers and placed in the cold. You have a great snack, which can be served to strong alcoholic beverages.

Pickled Pickles: Recipe

Vegetable assortment will require the availability of the following products:

• Young small zucchini weighing 2 kg;
• A small onion with a mass of 200 grams;
• Garlic cloves - 10 pieces;
• Cucumber-gherkins mass of 200 grams;
• Small tomatoes (best suited cherry) weighing 200 grams;
• Cauliflower weighing 200 grams;
• Plums ripe with a weight of 200 grams;
• liter of water;
• A third of a glass (50 grams) of salt;
• Half a glass (100 grams) of sugar;
• Fruit (for example, apple) vinegar in volume of 50 ml;
• Greens by choice.

Technology

How to cook marinated pickles? The recipe for pickling vegetables requires first preparing a pickle. For this, place sugar and salt in the water. Boil the liquid for a couple of minutes, add the vinegar. Cut cabbage into parts (by inflorescence). Remove the stones from the sink. Vegetables and plums try for a couple of minutes, and then immediately cool in water. In the cans, place prepared ingredients, greens. Pour marinade (hot). Pasteurize the containers, then cover them with metal covers. You have got wonderful pickled pickles. The recipe for this dish is especially popular in England. Small vegetables are appreciated for their spicy taste and useful properties. Pickles are good for meat and poultry.