In pickling, the main preservative is salt: the brine concentration reaches 20-30%. The best known salting is cucumbers and tomatoes, but mushrooms, watermelons, zucchini, eggplants, Bell pepper, garlic, corn. The most best container for open salting - wooden tubs and barrels made of oak, linden, and aspen. Pickles can be rolled into pasteurized glass jars. Spicy herbs (dill, tarragon, parsley, celery), bay, coriander, horseradish root and garlic are usually added to the brine. Currant, cherry, and oak leaves add crunchy properties to salted vegetables. For a specific sourness, the brine is made with apple or sorrel juice; for the sake of piquancy, add a pod of hot pepper. Pickles are served on the snack table in winter; they go as a traditional snack with vodka, but also go well with beer.

There are 134 recipes in the "Salting" section

Salted green tomatoes with horseradish and dill

This recipe is like a last greeting to those leaving. warm days and generous harvests. Usually traditional varieties of tomatoes are used for it, but in this recipe green cherry tomatoes are used for pickling. Some chefs advise keeping green tomatoes in boiling water...

Korean tomatoes for the winter

Korean-style tomato preparation consists of tomatoes placed in a jar, which are alternated with a spicy mixture of grated peppers and carrots with spices. Spicy snack You can eat it immediately after cooking, or you can prepare it for the winter. For uh...

Tomatoes for the winter using the cold method

When preparing vegetables for the winter, housewives face many inconveniences. Tomato peels burst from boiling water, tin lids swell and fly off, the sterilization process is too long. This cold process tomato recipe solves all...

Stuffed salted eggplants

Stuffed recipe salted eggplants, which can be served after just a week of salting. If you are preparing salted eggplants for the winter, you need to drain the brine, boil it, and you can add a little vinegar. After this, place the eggplants in...

Hot salted milk mushrooms

Hot salted milk mushrooms are easy and simple to prepare. You just need to take the time to pre-process the mushrooms, i.e. Remove leaves and blades of grass, soak in cold water to remove the bitterness, and then boil. After this, simply laying the milk mushrooms...

Salted green tomatoes with mustard

Salted green tomatoes prepared according to this recipe are very tasty, although it will take 4-5 weeks to salt. Salted tomatoes with mustard should be stored in a cool place at a temperature of +3-5C. The products in the recipe are for 4-5 kg...

Quick lightly salted cucumbers

Recipe for making quick lightly salted cucumbers in just a couple of hours. The smaller you cut the cucumbers, the faster they will salt. However, I don’t recommend cutting it too much. It’s better to keep the cucumbers with salt and spices for an hour or two longer. ...

Salted black milk mushrooms (cold method)

According to this recipe, salted black milk mushrooms are not pre-boiled, which is why the method of pickling mushrooms is called cold. The milk mushrooms turn out crispy, just like well-salted mushrooms should be. Salted milk mushrooms are placed in jars and stored in the refrigerator...

Salted white milk mushrooms (cold method)

Salted white milk mushrooms are a real delicacy among mushroom preparations. Imagine dense, crunchy mushrooms with added flavor... sunflower oil or sour cream, with chopped fresh herbs or just finely chopped onions. It's very tasty...

Lightly salted cucumbers with sweet peppers

Lightly salted cucumbers with sweet peppers are a 2-in-one appetizer. You will get lightly salted cucumbers and nice crispy peppers, which can be served along with cucumbers. If not all the cucumbers are eaten at once, transfer them to a smaller jar...

Lightly salted fish in bags

Do you know what to cook? lightly salted fish Is it very easy at home? Herring is very profitable in terms of salting. Prepares quickly and tastes great finished form very worthy. Using bags for salting fish allows you to avoid fish...

Homemade “smoked” mackerel

Homemade “smoked” mackerel can be prepared without a smokehouse, using brine with the addition of spices and goods onion peel(or black tea). With this method of salting fish, the mackerel carcass does not need to be gutted. In a day the mackerel will be ready. ...

Salty nests

Duplyankas, like milk mushrooms, belong to the same genus - laticifers. And, like milk mushrooms, hollow milk mushrooms must be soaked in water and/or boiled before salting. You will have to tinker, but in winter you will be pleased with a jar of crispy salted mushrooms that you can add...

Salted black milk mushrooms

Salted black milk mushrooms turn out crispy, dense and very pleasant to the taste. They can be added to salads or served simply, seasoned with aromatic butter. Salted milk mushrooms prepared according to this recipe can be stored in the refrigerator or...

Salted mushrooms

The first step is to distribute the mushrooms according to varieties - svinushki, volnushki, nigella. You can salt together types that are approximately the same in taste and properties. The time and method of preparation, as well as the method of salting, depend on the type of mushroom. Pickling greens - leaves...

Canned cucumbers and tomatoes

I suggest step by step recipe canned cucumbers with tomatoes. It is not necessary to preserve cucumbers and tomatoes separately in jars. These vegetables go well together. If you select vegetables by color and lay them out in layers, you will get not only delicious...

Peppers, preserved with honey

Peppers preserved with honey is a recipe for those who are tired of regular snacks. Although they didn’t preserve it bell pepper, it always turns out delicious. In this recipe, the marinade is prepared with the addition of honey, so canned pepper in honey...

Canned tomatoes with grapes

Recipe canned tomatoes with grapes for the winter for those who are looking for new recipe tomato preparations. Tomatoes go well with different berries and vegetables, so feel free to experiment. For example, add dark grapes to tomatoes. ...

Every housewife in the summer tries to stock up on vegetables for the winter. Pickled cucumbers are always in demand during the cold season, so many people prepare them. However, cook delicious snack not so easy. This requires talent and, of course, delicious pickled cucumber recipes, which you simply cannot do without.

Preparing cucumbers for the winter is a delicate matter. You can find many recommendations in the literature. And there are many delicious recipes for pickled cucumbers. Each of them has its supporters and opponents. And yet each of them is right in their own way. But among such a variety of recipes, you can choose the right option for yourself.

In addition, it is worth knowing the basic principles proper salting. We'll talk about them now. For the preparation it is necessary to select the right cucumbers. The type of vegetable is not so important, but the size does matter. For pickling, it is best to use small cucumbers. It is better to choose pimply ones with small spines. Cucumbers must certainly be fresh; if they have been in the refrigerator for a while, then it is better not to take such vegetables. In the market for pickles, you need to choose smooth cucumbers of the correct shape. It is more convenient to put them in containers. Before salting, they must be soaked in water for 6-12 hours. This will help get rid of excess nitrates and prepare the vegetables for further pickling.

As material for blanks, you need to take only beautiful specimens; hooked and yellow ones are not suitable: they can ruin everything.

Good pickle

Much of the salting process depends on the brine. If it is too concentrated, the cucumbers will lose their taste properties. A small amount of salt will lead to fermentation of the solution. To prepare the brine, you need to use coarse rock salt. Fine “Extra” or iodized ones are not suitable.

When choosing delicious recipes for pickled cucumbers, you should also consider the location of future storage of the preparations: an apartment or a cold cellar.

Carefully add garlic, dill stems and seeds, horseradish, peppercorns and other spices. All kinds additional components increase the likelihood of spoiling the taste. Everything before bookmarking spices must be rinsed thoroughly.

Preparatory stage

No matter how different the recipes for delicious pickles are, they have one thing in common: first you need to go through the preparatory stage.

Experienced housewives recommend soaking cucumbers in plain water before seaming. In the meantime, you can prepare the jars. They must be thoroughly washed with soda and sterilized along with the lids. Some people recommend using aspirin tablets for pickling. Whether it's worth doing is up to you to decide. Next, place the cucumbers in clean jars, after rinsing them well and cutting off the edges. In each container you need to put horseradish greens, currants and cherry leaves, a couple of peppercorns and, of course, an umbrella of dill. In principle, it is possible to use other spices. It all depends on the recipe you choose. Delicious pickles are a very individual concept; many housewives also add garlic to the pickles.

Recipe for the most delicious pickled crispy cucumbers

On three liter jar you will need:

• medium-sized cucumbers - 1.1 kg;
• 3 tbsp. l. salt;
• pepper (its quantity can be adjusted) - five peas;
• You shouldn’t get carried away with garlic, on average 5-6 cloves are enough;
• bay leaf - 3 pcs are enough.
• currant leaves.
• tarragon (gives a special smell).
• horseradish greens (leaves).

Place washed cucumbers and spices in sterilized jars. Pour water into a separate bowl and dissolve the salt in it, after which it is better to drain the liquid so that there is no sediment. Pour cold brine over the cucumbers. Next, we close the jars with nylon lids, which must first be boiled.

We send the finished seaming to the cellar or refrigerator, where it will ferment. It is worth noting that during the process the brine will come out from under the lid, so you can place a plate under the jar. This recipe for delicious pickled cucumbers cannot be called quick. Prepared vegetables will be available only in 2.5 months. During storage, the brine in jars may become slightly cloudy, but there is nothing to worry about. The cucumbers will still be crispy and tasty. Sealing can be stored for up to two years.

Rolling with barrel flavor

Many people only recognize pickles that have a barrel flavor. These are the kinds of preparations that our grandmothers and great-grandmothers once made. Of course, nowadays no one has been making preparations in barrels for a long time, since in the conditions of modern apartments this is simply impossible, and there is no need for so many salted vegetables. However, there are recipes for delicious pickled cucumbers for the winter with a barrel flavor.

Ingredients:

• young cucumbers with thick skin - 1.3 kg;
• 5 cloves of garlic;
• pepper - 10 peas;
• It is recommended to take young horseradish - 1 leaf;
• coarse salt - 3 tbsp. l;
• cherry leaf - 5 pcs;
• dill - just add 3 umbrellas;
• three branches (optional) of greenery.

Place the washed cucumbers in any suitable container or pan, soak them for 3 hours (or overnight) in cold water. We wash and chop all the greens well, add chopped garlic and mix all the spices. Next, pour a third of the mixture into the bottom of the jar. Now you can add cucumbers. Place the rest of the seasonings in the middle of the container and on top. We prepare the brine according to the standard recipe at the rate of 3 tablespoons rock salt on three liter jar. Pour it over the cucumbers, then cover the top of the jar with several layers of gauze. In this form, the workpiece room temperature infuse for at least two days. After two days, drain the brine, which we then use for pickling. Bring it to a boil and let it cool. And only refill the cucumbers with cold ones. We seal the jar while hot and store it in a cool place. As you can see, the recipe for delicious pickled cucumbers for the winter is quite simple and does not require much time.

"Long-lasting" cucumbers

To prepare a three-liter jar you should take:

• fresh cucumbers (small) - 2 kg;
• 3 tbsp. l. salt;
• Bay leaf- at least 4 pieces;
• black pepper - five to six peas;
• currant leaves - 3 pcs.;
• garlic - 3 cloves;
• dill 2-3 umbrellas, stems can also be used;
• young horseradish greens.

Before pickling, cucumbers should be soaked in water for five hours. We put all the spices and leaves at the bottom of the jar, and put cucumbers on top in rows. In order to accurately maintain the proportions for preparing the solution, you need to pour water into a jar of cucumbers, and then pour it into a separate container.

This way you will determine exactly how much liquid you need. Dissolve salt in cold water. Then pour the brine over the cucumbers. We seal the top of the finished jar with boiled water. nylon cover. Next, the pickle needs to be sent to ferment in a cool place. This simple recipe for delicious pickled cucumbers allows you to get finished product in 2.5 months. But after three or four days you can taste lightly salted cucumbers. If you don’t have a cellar or basement, you can store jars in the refrigerator, but then you need to use liter jars. It is important to maintain the proportions correctly. There is a tablespoon of salt per liter jar.

Pickles with oak leaves

We offer for your consideration another recipe for very tasty pickled cucumbers.

Ingredients for two three-liter jars:

1. If you take young vegetables, then three kilograms is enough.
2. You will need approximately 5 liters of brine. You need to prepare it at the rate of 1.5 tbsp. l. salt per liter of liquid.
3. We take no more than 3-5 horseradish leaves.
4. Currants of any variety - 20 leaves.
5. Cherry (young leaves) - 15 leaves.
6. Oak leaves (for crispiness) or walnut- 10 pieces.
7. 5 dill umbrellas are enough.
8. It is important not to overdo it with red hot pepper - 4 pods.
9. Horseradish root is optional in this recipe.

To get delicious crispy pickles for the winter (recipes are given in the article), you need to choose the right varieties of vegetables. For this purpose, it is better to use cucumbers with pimples and thick skin. In addition, you need to put horseradish root or leaves, as well as oak or walnut foliage.

We thoroughly wash all spices, as well as vegetables. Large leaves can be divided into several parts. Before pickling, soak the cucumbers in cold water overnight. This is done so that after pickling the vegetables are not empty and are not taken away. excess liquid. This will also help make the cucumbers crispy.

After preparatory stage We completely drain the water and wash the vegetables themselves. Hot peppers and chop the horseradish root. Put the standard ingredients and spices for pickling into the pan, then a layer of cucumbers, then more spices. Add all the vegetables and leaves in this way, alternating layers.

Dilute salt in cold purified water and pour the solution into the pan. The brine should completely cover the vegetables and spices. We put a plate on top, and put a three-liter jar of water on it so that the cucumbers do not float to the top and are well salted. In this form, we leave the workpiece at room temperature for two to five days (it all depends on the room temperature).

White flakes will soon appear on top of the brine. These are lactic bacteria. The readiness of cucumbers must be checked by taste. Next, pour the solution into a clean container, and rinse the vegetables in running water. Spices and herbs can be thrown away; we will no longer need them.

Place the cucumbers in sterilized, clean jars. Boil the brine and pour it over the workpiece. Leave the jars in this form for fifteen minutes. Next, drain the liquid again. In general, you need to fill the cucumbers with brine three times, and the third time, seal the jars with clean ones. tin lids. Turn the containers upside down and let them cool. As with other types of preparations, it is recommended to wrap the jars until they cool completely.

The beauty of the recipe for delicious pickled crispy cucumbers is that it allows you to make a roll that can be stored in a pantry in an apartment at normal temperature; the presence of a basement in this case is not at all a prerequisite.

At first, you will notice that the brine in the jars will be cloudy, but gradually it will become clear, and sediment will appear at the bottom of the container.

Pickling cucumbers with tomatoes

As we have already mentioned, for pickling you can use the most different recipes. Delicious ones can be prepared together with tomatoes. Thus, you can immediately get two salted vegetables in one jar.

Ingredients:

1. Tomatoes (it is better to take medium-sized vegetables) - 1.2 kg.
2. Let's take the same amount of cucumbers - 1.2 kg.
3. Three dill umbrellas.
4. Cloves - 4 pcs.
5. Currant leaves (young, topmost) - 4 pcs.
6. Bay leaf - 3 pcs.
7. Sugar - 3-3.5 tbsp. l.
8. We use salt, as in other recipes, no more than 3 tbsp. l.
9. Water - 1-1.7 l.
10. Vinegar 9% - three tbsp. l.
11. Pepper - 10 peas.

Before starting cooking, sterilize the jars. You can do this for a couple. To do this, put a pan of water on the fire, and place a wire rack over the liquid, on which the jar will be placed upside down. Ten minutes is enough to process the container in this way. The cucumbers must first be soaked in water for a couple of hours, then rinsed in water and cut off the ends on both sides. Next, wash the tomatoes. Now you can put it in the jar in layers: greens, cucumbers, tomatoes. And add bay leaf and pepper on top.

Place an enamel container with liquid on the fire. As soon as it boils, pour it over the vegetables and leave to steep for 15-20 minutes. Next, pour the water into the bowl. To make the process easier, you should purchase a plastic lid with holes. This simple accessory makes the task a lot easier. Bring the water to a boil and fill it again. Add vinegar to the jar and roll it up. To cool, place the container in a warm place, wrapped in a blanket. After the jars have cooled completely, transfer the preservation to a place further storage. Many housewives believe that this is the recipe for the most delicious pickled cucumbers and tomatoes.

"Cold" pickled cucumber recipe

The most “delicious” recipe for pickles for the winter allows you to prepare pickles without much difficulty.

Ingredients for a three-liter jar:

1. Dill - 2-3 umbrellas are enough.
2. Oak leaves for a crunchy effect - 4 pcs.
3. Cucumbers - 2.5 kg.
4. Cherry leaves - 3 pcs.
5. The same number of currant and grape leaves - 3 pieces each.
6. Garlic (no more) - 5 pcs.
7. Water - 1.5 l.
8. Pepper - 10 peas.
9. You shouldn’t experiment with salt, so we take 3 tbsp. spoons.

This recipe allows you to make your own adjustments if, for example, you want to add your favorite spices. This could be tarragon, mint, savory, basil, etc. In order for the finished cucumbers to have a bright green tint, you need to pour 50 grams of vodka into each jar.

We wash the vegetables and herbs, and then put them in jars in layers, with spices on top. We will pickle the cucumbers using cold brine. To ensure that the salt dissolves well, first stir it in small quantity warm water until completely dissolved, and then add cold water. Ready brine must be filtered, for example, through gauze. Place pepper on top of the greens in the jar, and then pour in the brine. The open container should be left to ferment at room temperature, covering the neck with gauze. Next, we move the jars to a cooler place (no more than +1 degree) for ten days. After this, you need to add brine to the very top in the container and close them hot plastic lids. Pickles are stored in a dark and cool place.

Cucumbers with bell pepper

Peculiarity this recipe is that horseradish leaves and other greens familiar for such cases are not used to prepare pickles. But the result is wonderful pickled vegetables.

Ingredients:

1. Bell pepper - 1 pc.
2. Cucumbers - 1.4 kg.
3. Two dill umbrellas.
4. Garlic - 5 pcs.
5. Sugar - 2.5 tbsp. l.
6. A tablespoon of salt.
7. Water - 1 l.
8. Vinegar - one tsp.
9. Black and allspice pepper.
10. Bay leaf.

We wash the cucumbers, cut them on both sides and soak for two hours. Next, put the spices and vegetables in the jars, add sweet peppers, cut into slices. Bring the water to a boil and pour it into containers. After ten minutes, drain the liquid. Next we take clean water, boil it and pour it into jars. Let the cucumbers steep again. In the third approach, you need to prepare the brine: per liter of water you need to put a tablespoon of salt and 2.5 tablespoons of sugar. Pour fresh marinade into jars and add vinegar. After this, we seal them with tin lids. We put the jars to cool in a warm place upside down, wrapped in a blanket. The result is very tasty pickles for the winter. The recipes we give in the article allow you to prepare pickles different ways, try one of them - and you will certainly receive a lot of praise from your family.

The festive table is traditionally decorated with pickles: cucumbers, tomatoes, eggplants, mushrooms, even apples (they are more often called pickled, but the cooking technology is pickling). Pickles are appropriate, subject to consumption standards, to enrich the everyday menu.

Benefits of pickles:

Proper preparation for the winter using the salting method contains the product itself, salt, vegetable spices (garlic, pepper, horseradish, aromatic herbs), and water.

Pickles are low in calories, but stimulate the appetite. They supply the body with fiber, which is necessary for normalizing digestion and, according to scientists, has the ability to reduce the risk of cancer.
Pickles contain useful microelements(iodine, magnesium, potassium, iron), vitamins. In the process of natural fermentation during salting, lactic acid is formed, which normalizes digestive functions.

Of course, you can buy pickles. But it is expensive and does not always live up to expectations. Indeed, to simplify the process and extend shelf life, some manufacturers use acids (acetic, citric and others), which are not suitable for every health condition.

What will you include in the section?

We have selected proven recipes from which you will learn the secrets of cooking technology and proportions of ingredients. Following step by step instructions, you will prepare for winter and fill your bins with tasty and healthy ingredients.

Salting work can bring joy!

To do this, do not forget about your family and do not turn home cooking to the cannery. It’s better to divide the responsibilities and ask your loved ones to help. During heartfelt conversations, the cooking process will go faster, and the family will get additional time for communication. Then in winter, when setting the table, you will remember the pleasant moments of joint culinary creativity, and not the hard labor.

Everyone loves pickles. Some people like winter preparations, for some summer ones. When preparing a product for salting, the cook strives to ensure that all members of his family are happy and well-fed. Why not start preparing such preparations right now? Moreover, there are many recipes for their preparation.

Everyone loves pickles

This recipe is a must-have to stay healthy and strong for the winter. Eggplants contain many beneficial vitamins.

So, what products are needed:

• Eggplant.
• Garlic.
• Salt.
• Onion.
• Sand sugar.
• Parsley.
• Vinegar.
• Oil (sunflower or olive).

Recipe:

1. The culinary process begins with washing the eggplants. After this, their stalks are cut off.
2. Then the eggplants are cut into small pieces and thrown into salted boiling water. It is enough to boil them for 12-15 minutes.
3. After this they should cool completely. In the meantime, you need to work on other products, onions and parsley. They are finely ground.
4. The pickling marinade is made in a blender. All ingredients except eggplant are immersed in it. They are sprinkled with salt on top. Don't add too much vinegar!
5. You can pickle eggplants in jars or in a bucket. It doesn't really matter, because in any case it will turn out very tasty. Eggplants are lowered to the bottom of the container, and the marinade, which was prepared in a blender, is poured on top.

You get wonderful homemade eggplants.

Grandma's recipe: vegetable pickles for the winter (video)

Pickles with cucumbers: Rada Radova’s recipe

Rada Radova's pickles are distinguished by the fact that they turn out incredibly tasty! One of her best recipes is pickling cucumbers in a bag.

To prepare them you need to prepare the following:

• Cucumbers.
• Carnation.
• Salt.
• Garlic.
• Basil.
• Black pepper.
• Dill.

Rada Radova's pickles are distinguished by the fact that they turn out incredibly tasty

How to cook?

1. Fruits for pickling should be selected correctly. It is recommended to take small or medium-sized cucumbers. This is necessary to ensure that the marinating process is uniform.
2. Vegetables are washed and their stems are cut off. After that they are put into a bag. It must be clean!
3. After this, you can salt the cucumbers.
4. Chopped garlic is mixed with chopped basil, cloves, pepper and dill. All this is necessary for pickling cucumbers. This mixture is “sent” to the bag with the main ingredient.
5. You need to mix the contents of the bag well with your hand, and then make a strong knot. Very important point: Be sure to leave some air in the bag!
6. Pickling vegetables are placed in the refrigerator. After 20 minutes they should be mixed. This is done for 6-7 hours.

If desired, pickled cucumbers can be sealed in jars after this preparation.

Pickling vegetables for the winter: a recipe for unforgettable pickling

This is a recipe for canning crispy green tomatoes..

So, to salt them you will need the following products:

• Green tomatoes.
• Salt.
• Water.
• Garlic.
• Celery.
• Chili pepper (pod).

How to cook:

1. The tomatoes must be washed and then blanched for 15 minutes. After this they plunge into cold water for another 15 minutes.
2. This water is not drained, but placed on the stove. When it boils, you need to add salt to it.
3. In the meantime, you should start preparing other ingredients. Celery and peppers need to be washed and then chopped. The garlic is not crushed, but cut into small pieces.
4. Sterilized glass containers. The tomatoes are placed in jars. Celery is placed on top of them, then chopped pepper and garlic.
5. After this, you can fill the workpiece salt water. If desired, you can also add bay leaves to the jars, but this is not necessary, because thanks to the combination of herbs and chili peppers you can achieve great taste and the smell of pickles.

On last stage You can start rolling up the tomatoes.

Pickles with garlic: the best Azerbaijani recipe

Azerbaijani types of pickling vegetables have a twist. Here is one of the best such recipes.

To prepare it you will need:

• Garlic.
• Carnation.
• Bay leaf.
• Salt.
• Vinegar (it’s better to take wine vinegar).
• Black allspice.

Azerbaijani types of pickling vegetables have a twist

1. Recommended for use during culinary process non-oxidizing dishes.
2. The main ingredient, garlic, must be prepared in advance. It is cut and placed in a separate container, after which it is covered with salt. It is recommended to leave it to salt for 1 day. As a result, garlic is not cleared of salt.
3. The glass container in which the garlic will be pickled must be sterilized. It's better to take liter jars.
4. A layer of spices is placed at the bottom of each container: cloves, bay leaves and pepper. Garlic is placed on top of the first layer. You can form a third layer from the same spices.
5. A spoonful of vinegar is added to each jar.
6. At the last stage, the cans can be rolled up.

Tip: the preparation will be ready for use on the third day after marinating, so if you don’t want to wait until winter, you can enjoy it after this time.

Winter pickles with beets: very tasty

Beets are needed for preparing borscht, herring under a fur coat and a host of other dishes that housewives love to cook in winter.

To make pickles from it you need to find the following products:

• Beet tubers.
• Salt.
• Water.
• Garlic.

Beets are needed for preparing borscht, herring under a fur coat and a host of other dishes that housewives love to cook in winter.

Step-by-step cooking method:

1. It is necessary to completely clean the fruit from dirt. It is recommended to use a brush for this. When the beets are clean, they need to be transferred to water to boil. The readiness of the beets should be checked using a knife or fork.
2. The water in which the vegetable was cooked must be salted.
3. Then the beets should be cut into slices.
4. Garlic is cut and mixed with salt water. This will be the marinade for the pickles.
5. In a deep container, the beets are filled with marinade and infused under pressure for several days.

The product is stored in jars under a nylon lid in the refrigerator.

Cabbage pickles for the winter: the best recipe

Required ingredients:

• Cabbage.
• Tomatoes.
• Salt.
• Sand sugar.
• Vinegar.
• Carrot.
• Vegetable oil.
• Bulgarian pepper).

So, this is getting ready vegetable preparation in the following way:

1. All vegetables need to be washed and then cut. Onions should be cut into half rings, tomatoes into small pieces, carrots and peppers into strips. Cabbage is chopped using a large knife.
2. Then all 4 vegetables are mixed in a separate bowl. To this vegetable mass add a pinch of salt and granulated sugar. Everything is stirred. You need to wait half an hour for the vegetables to release their juice. This will make the pickles much tastier.
3. After this, all the vegetables need to be stewed in a frying pan. It’s better to add vegetable matter to it rather than butter. When a residual amount of juice is released, in which the mass will be stewed, a glass of water should be added.
4. In the meantime, the jars are sterilized.

The hot pickle is transferred to a container for further twisting. You can cover the jars with nylon lids.

Delicious eggplant pickles (video)

The ancients learned to ferment and salt foods to preserve them for the winter. You can salt everything for future use: fish, meat, mushrooms, watermelons, cucumbers, tomatoes... The most commonly used vegetables for pickling are tomatoes, cabbage, garlic and beets. Snacks preserved in this popular way will decorate festive table, will delight the family on weekdays and will be useful for preparing other dishes. The processes of pickling and fermenting are not at all difficult to do at home. In this section you can familiarize yourself with various recipes with photos that will help even novice housewives learn how to salt and ferment foods. How to make such preparations for the winter is described in detail and step by step.

The best recipes with photos

The last notes

Eggplants in any form have amazing property harmonize with almost any side dish. Today I will do for the winter pickled eggplants with garlic and herbs. I will put vegetables in jars, but, in principle, they can be stored in any other container.