Roll everything up: 8 recipes for seasonal vegetable blanks
Text: Karina Sembe
Canning season is in full swing: In the summer, banks began to prepare not only thrifty, but also inventive personalities - it seems that cooking and hand-made from temporary urban trends again turned into universal hobbies. Yesterday we shared detailed tips and life hacking on homemade cooking, and today we offer pickles recipes for every taste. The quantity of ingredients for stewed vegetables is approximately calculated for 2 liters of the finished product, and the proportions in the recipes of pickled blanks are per 1 liter of marinade (about 400 ml of water are placed in a liter jar).
Eggplant in spicy sauce
Ingredients:
Cooking:
This dish is also called "fingers" - according to the method of slicing eggplants. Peel the eggplants and cut into slices about 4 cm long and about 2 cm wide. To get bitter from the eggplants, you can soak fingers in salt water for 30 minutes (about 2 tablespoons salt for 1 liter of water) . Then drain the water and slightly squeeze the eggplants (you can use the oppression). Grind the remaining ingredients for the sauce in a blender or meat grinder. Pour the sauce in a saucepan, add sunflower oil, salt, vinegar and cook for 15 minutes, and then send the sliced and salted eggplants to the pan. Simmer over low heat for another 15 minutes, stirring gently so as not to damage the eggplant pieces. Pour into sterilized jars.
Zucchini rings with carrots and celery
Cooking:
Wash and dry vegetables. Slice zucchini into cups about 0.5 cm thick. The center piece can be removed - with the help of a culinary form or a shot glass. Peel the garlic, cut the carrot into slices. Put carrots, greens and garlic cloves on the bottom of the sterilized jars, and then zucchini rings. Prepare the marinade: add salt, sugar and sunflower oil to the water, and when the water boils, add vinegar and spices. Pour the marinade in the jars with blanks.
Cherry Tomatoes with Plums
Cooking:
Wash and dry the tomatoes, plums and greens, peel the garlic. Large greens cut and put in sterilized jars, then send plums, tomatoes and garlic. Pour boiling water into the jars, cover with a lid and leave for 10 minutes, and then drain the water. Marinade can be cooked separately, and you can add all the ingredients in the drained water and boil again, adding vinegar at the end. Pour pickle pickle.
Sweet pepper with garlic and herbs
Cooking:
Pepper seeds are cleaned and cut lengthwise into strips about 3 cm wide. Prepare the marinade according to the classical scheme: add sugar, vegetable oil, salt and pepper in the boiling water. After the marinade boils, send vinegar to it, and then the peppers. Wait until the marinade boils again, and boil the peppers in it for 5 minutes. At the bottom of the can put a little greens and garlic cloves, cut in half. Remove the pepper from the saucepan with a noodle scrambler or tongs, spread it over the sterilized jars and cover with hot pickle.
Mushrooms in oil
Ingredients:
Cooking:
Rinse the mushrooms thoroughly and cook for 20 minutes in salted water. Leave about 600 ml of broth with mushrooms, add vegetable oil, garlic, pepper and greens. Boil the mixture for another 20 minutes and pour in the balsamic vinegar. Ready mushrooms put in jars.
Eggplant Caviar
Ingredients:
Cooking:
Eggplant bake in the oven at 180 degrees for 15 minutes, and then peel. Their and other ingredients can be finely chopped, grated, grind in a blender or in a meat grinder. Stew carrots, onions and tomatoes for about 15 minutes, add chopped eggplants and stew on low heat for another 1 hour. At the end, add salt and pepper to taste. Spread caviar on the banks.
Crispy pickled cabbage Georgian style
Cooking:
Slice the cabbage and raw beets into large chunks, rub the carrots on a large grater, finely chop the chilli and garlic. Mix all the ingredients and add a few peas allspice. Put the mixture in a jar. For brine, add sugar and salt to water and boil, then pour in the vinegar and pour the mixture in a jar.
Pumpkin with onion and chili pepper
Cooking:
Peel the pumpkin and cut into thin slices. Pepper and garlic, chop finely, and onions - half rings. Add spices to vegetables. Prepare the marinade: pour water, vegetable oil, sugar, salt into a small saucepan and add vinegar to the boil. Fold the vegetables into the jars and pour the marinade.
Photo: yodaswaj - stock.adobe.com, Benjamin Simeneta - stock.adobe.com, Kenishirotie - stock.adobe.com, web2000ra - stock.adobe.com, Anna Kucherova - stock.adobe.com, oleg17k - stock.adobe.com, a-weblogiq - stock.adobe.com, Svetlana Kuznetsova - stock.adobe.com, kaiskynet - stock.adobe.com