Gardening
Top 5 vegetables you can use for pickling.
Pickles are not only a seasoning for meat or fish, but also a great way to preserve the harvest. Among the various marinades there are both traditional – in the composition of spices and spices, and original, combining only vegetable ingredients. For example, tomato marinade for cucumbers, cucumbers and bell peppers can be varied with ground black pepper and add chili flakes to it. For zucchini and eggplant, prepare a marinade based on olive oil and onions. For tomatoes with onions, rosemary is a good idea, and for “sweet” canned vegetables you can add thyme and cinnamon. The marinade with the addition of crushed garlic looks original, but what to do if you do not have it on hand? Then you can add dried herbs to the tomatoes: basil, oregano, marjoram.
Vegetables that retain their color and form a film when cooked are called “green”. These include Brussels sprouts, young and cauliflower, garlic, radishes and mustard. You can salt root vegetables as a green salad, adding spicy herbs in this case. If you want to keep them fresh and tasty at the same time, you can also add parsley or dill greens to the jar with the vegetable salad, and then pour it in the brine – the spices will instantly dissolve in it and displace other vegetables from the brine.
Cucumbers are considered to be a salted vegetable, a lot of different salads and appetizers are prepared with them, but since they are very juicy, they should be salted in jars in very tight rows, so that the cucumbers had a large area of contact with the brine. Then they will not be bitter. The best way to pickle large cucumbers, which are soaked in brine for 10-12 hours. Young cucumbers enough 10-15 hours, and large – up to a day. Cucumbers taste good with salt as well as white bread and spices (such as tarragon or basil). As a condiment, they can be grated on a fine grater and mixed with salt, spices (such as black or red paprika, garlic and dill).
Cucumber salads work especially well with tomatoes and other vegetables.
