Selection of marinades for canning vegetables

Almost every hostess has their own little tricks to pickle cucumbers were crunchy, tomatoes were stored for a long time, and peppers were scented and moderately sweet.

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Opening a jar of cucumbers or a salad prepared with your own hands in winter is not only pleasant, but also useful. Speaking of benefits.





Most vegetable preparations use table cider vinegar, which is a good preservative, but, unfortunately, not everyone can benefit.





"Site" will tell you how to replace it when pickling vegetables and share recipes for the most popular marinades.

How to prepare marinade Vinegar is usually replaced with citric acid or even aspirin tablets. But you can go further, using in blanks without vinegar natural products that have sufficient acidity.





Replace acetic acid under the power of tomatoes, red currant juice, lemon, apples and other sour products. You can use currants, grapes, horseradish and cherries.

Due to the content of phytoncides and tannins, the leaves of these plants protect vegetables from spoilage and preserve their vitamin value for us.

Having decided to make blanks for the winter without vinegar, do not forget about the impeccable preparation of cans and lids: they must be sterilized, and even more thoroughly than usual, to 100% exclude the possibility of bloating the covers.

Classic marinade for zucchini



The ingredients are given per liter jar of squash.

The ingredients

• 1 tsp sugar
• 1 tbsp 9% vinegar
• 1 tbsp major salt
• 1/2 hot pepper pod
• garlic
• currants
• dill
• 2-3 peas of sweet pepper

Preparation

1. Put in sterilized litre jars of garlic, pepper, currant casting, dill.
2. Cut the zucchini in mugs and fill the jars tightly.
3. Bring water to a boil, dissolve salt, sugar and vinegar in it.
4. Boil the brine again and fill it with cans.
5. Cover the cans with lids and wrap it in a blanket.
6. Bon appetit!

Cucumbers in a marinade with red currants



The ingredients

• 500-600g cucumbers
• 1 bulb
• 2-3 cloves of garlic
• 1.5 tbsp red currants
• 3 pepperpeas
• 3 inflorescences of clove
• 1.5-2 tbsp of sugar
• 2.5 tbsp salt
• 1 litre of boiled water

Preparation

1. Put all the spices at the bottom of the jar.
2. Fill the jars with cucumbers.
3. Clean the twigs and distribute half a glass of currant berries between cucumbers.
4. Make the brine. To do this, bring the water to a boil, add to it the residue of currants, salt and sugar.
5. Let it boil for 5-7 minutes and get off the fire.
6. Fill the jars with hot brine and cover the lids.
7. Sterilize for 10 minutes, roll the lids and wrap with a blanket.
8. Pickles in marinade with currants ready. Bon appetit!

Vegetable assortment in a marinade of four types of leaves



The number of ingredients is designed for a three-liter jar.

The ingredients

• 2-3 cucumbers
• 1 zucchini
• Small tomatoes (how much they fit)
• 4 grape leaves
• 4 cherry leaves
• 2 currant sheets
• 2 leaves of horseradish
• 4 cloves of garlic
• 3 small bulbs
• 3 sprigs of parsley
• 2 tbsp sugar
• 2 tbsp with a slide of large salt
• 5 peas of black pepper

Preparation

1. Put the leaves, garlic and greens at the bottom of the jar. The bulbs can be cut with rings, or you can clean and put whole.
2. Put tomatoes, cucumbers and zucchini in a jar, add spices, salt and sugar.
3. Pour some hot water.
4. Cover with sterilized lids.
5. Sterilize for 20 minutes.
6. Roll up the lids and cover the cans with a blanket.

Sweet tomatoes in a marinade of apple cider vinegar



The ingredients

• 1.5kg tomatoes
• 35ml apple cider vinegar
• 1.5 tbsp sugar
• 0.5 tbsp salt
• 2 pepper-scented peas
• 2-3 slices of garlic
• 3 sprigs of parsley
• 10 coriander seeds
• 3 buds of cloves
• bittersweet

Preparation

1. Put the spices at the bottom of a clean two-liter jar.
2. Pour tomatoes with a toothpick and put them in a jar with garlic.
3. Pour the vegetables with boiling water, hold for 30 minutes and drain the water into a separate container.
4. Bring this water to a boil again, dissolve salt, sugar and vinegar in it.
5. Fill a can of vegetables with marinade.
6. Roll the lid and wrap it in a blanket.
7. Bon appetit!

Aromatic and bright Bulgarian peppers in a marinade with aspirin



The ingredients

• 3kg sweet pepper
• 3-4 peas of sweet pepper
• 3 liters of water
• 3-4 peas of sweet pepper
• 2 tbsp salt
• bay-leaf
• 2 tablets of aspirin

Preparation

1. Cut the peduncle peppers. Get rid of the partitions and seeds.
2. Cut each pepper into 4 pieces.
3. Bring to a boil 3 liters of water, add pepper peas, salt and bay leaf.
4. Blanchir the peppers in this mixture for 5 minutes, then transfer to a three-liter jar, throw 2 aspirin tablets, pour a decoction and roll the lids.

Sharp cucumbers in tomato sauce



The ingredients

• 4kg cucumber
• 200g garlic
• 3 tbsp tomato paste
• 250ml sunflower oil
• 150g sugar
• 1 tbsp ground pepper
• 30 tbsp salt
• 150g 6% vinegar
• 1 tsp paprika

Preparation

1. Cut off all cucumbers' buttocks. Cut too big into 4 pieces.
2. Pour the prepared cucumbers with water, add the crushed garlic, all other ingredients except vinegar, stir and place on a small fire.
3. After half an hour, you can add vinegar and leave the pan on a small heat for 15 minutes.
4. Then remove the pan from the fire, cover the lid, let stand for another 15-20 minutes.
5. Pour the cucumbers in the sauce in cans, sterilize for 30 minutes.
6. Close the jars, roll them up, turn them upside down, put a towel on them and leave them to cool.
7. Bon appetit!

Vegetable salad with honey marinade



The ingredients

• 1 kg of onions
• 1 kg of Bulgarian pepper
• 1kg tomatoes
• 400g carrots
• 100g honey
• 100ml 9% vinegar
• 2 tbsp salt
• 1 liter of water

Preparation

1. Cut half rings onion, straw sweet pepper, and tomatoes - 4 slices.
2. Grind carrots.
3. Bring to a boil 1 liter of water, let it cool a little, dilute honey in it.
4. Pour vinegar into the water with honey, add salt.
5. Put sliced vegetables in a pan and cook them literally 1-2 minutes.
6. Then put it in clean cans, fill it with marinade and roll the lids.
7. Vegetable salad in honey marinade ready. Bon appetit!

What marinades for canning vegetables do you prepare? Share original recipes of your favorite home blanks with our readers.