Homemade pickles are a great way to preserve vegetables and add a savory flavor to them. Pickles, tomatoes, cabbage and other vegetables always add variety to the winter table.
Below are some simple recipes for making homemade pickles.
1. Pickles
Ingredients:
2 kg of small cucumbers
3-4 cloves of garlic
A bunch of dill
Cherry or horseradish leaves (optional)
1.5 liters of water
2 Art. l. salt
1 Art. l. sugar
10 peas of black pepper
2-3 bay leaves
Preparation:
Wash the cucumbers well and soak them in cold water for 2-3 hours.
Put dill, garlic, peppercorns and bay leaves in clean jars.
Pack cucumbers tightly in jars, adding cherry or horseradish leaves for flavor.
Boil water with salt and sugar. Pour hot brine over the cucumbers.
Close the jars with lids and leave for several days in a warm place for fermentation. After that, transfer to a cool place for long-term storage.
2. Sauerkraut
Ingredients:
2.5 kg of white cabbage
2 medium carrots
50 g of salt
1 Art. l. sugar
Preparation:
Finely chop the cabbage, and grate the carrots on a coarse grater.
In a large bowl, mix cabbage with carrots, add salt and sugar.
It is good to squeeze the cabbage with your hands so that it releases juice.
Pack the cabbage tightly in the cans so that there are no air cavities. Leave room for the liquid that forms during fermentation.
Leave the cabbage for 3-5 days at room temperature. Pierce it daily with a wooden stick to release gas.
After the end of fermentation, keep the cabbage in the refrigerator or in a freezer.
3. Salted tomatoes
Ingredients:
2 kg of ripe tomatoes
5 cloves of garlic
A bunch of parsley or dill
1.5 liters of water
2 Art. l. salt
1 Art. l. sugar
1 Art. l. vinegar (9%)
Bay leaf, peppercorns
Preparation:
Wash the tomatoes well. Put greens, garlic, bay leaves and peppercorns in clean jars.
Pack the tomatoes tightly in the jars.
Boil water with salt, sugar and add vinegar. Pour hot brine over the tomatoes.
Roll up the jars with lids and let them cool at room temperature.
Store in a cool place.
4. Fermented eggplants with vegetables
Ingredients:
1.5 kg of eggplants
1 carrot
1 bell pepper
2-3 cloves of garlic
1 bunch of parsley
1.5 liters of water
2 Art. l. salt
Preparation:
Boil eggplants in salted water until soft (about 10 minutes). Allow them to cool and cut lengthwise.
Grate the carrot, cut the pepper into thin strips, chop the garlic.
Stuff eggplants with vegetables, adding garlic and parsley.
Place the eggplants tightly in the jars.
Boil water with salt and pour hot brine over the eggplants.
Close the jars with lids and leave for 2-3 days for fermentation.
Making homemade pickles is a traditional way of storing vegetables for the winter. Pickles, tomatoes, sauerkraut or eggplants will be a great addition to any meal. These simple recipes will help you enjoy delicious and healthy homemade preparations all year round.
