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Recipe for pickled vegetables for the winter. Source: dailyburn.com
Summer is a great opportunity to make healthy preparations for the winter, as there is a wide variety of seasonal products. In order not to miscalculate the proportions and not spend a lot of time cooking, you can use the following universal ideas. Cucumbers, zucchini, and eggplant are perfect for pickling.
The idea of making pickled vegetables for the winter was published on the Instagram page of the famous Ukrainian chef Liza Glinska.
Pickled zucchini
Ingredients:
- zucchini (zucchini) - 1 kg
- salt (without a slide) - 1 tbsp.
- sugar (without slide) - 1 tsp.
- garlic - 4-5 cloves
- dill
- bay leaves
- vinegar - 1 tbsp
Method of preparation:
1. Take 2 small bags and put them inside each other. Pre-wash the zucchini, cut them into 8 pieces, and put them in the bags.
2. Cut the dill into small pieces and add it to the zucchini.
3. Chop the garlic and add it to the zucchini.
4. Add the bay leaf, salt, sugar and vinegar.
5. Stir the mixture. Leave in the refrigerator and stir occasionally.
6. After 10-12 hours you can eat
Lightly salted cucumbers
Ingredients:
- cucumbers - 1 kg
- salt - 1 tbsp (without slide)
- sugar - 1 tsp (without slide)
- garlic - 4 cloves
- dill
Method of preparation:
1. Put dill, sugar, salt, and squeezed garlic in a bag.
2. Cut off the "nose" of the cucumbers and put them in the bag. Mix well.
3. Put in the refrigerator for 10-12 hours. Turn it over during the day.
Pickled eggplants
Ingredients:
- eggplant - 1 kg
- water - 1.5 liters
- salt - 1 tsp (with a slide)
Ingredients for the marinade:
- water - 1 liter
- salt - 2.5 tsp (with a slide)
- sugar - 1.5 tbsp (with a slide)
- vegetable oil - 3 tbsp
- vinegar (6%) - 4 tbsp
- black pepper - 20 peas
- garlic - 3 cloves
- suneli hops - a pinch
Method of preparation:
1. Peel the eggplant and cut it into small pieces. Cover with boiling water and add salt.
2. Cover and boil for 10-15 minutes. Drain the water.
3. Prepare the eggplant.
4. Prepare the marinade: mix water with sugar.
5. Add pepper, suneli hops, oil and garlic, and mix well.
6. Pour the marinade over the eggplants, stir, and cover with cling film.
7. Leave in the refrigerator for 3 hours.
8. Remove from the marinade, add cilantro and dill.
