Marinade for pouring. Preparation of marinade for filling

Marinade for pouring can include completely different products. And the set of those or other ingredients depends entirely on what kind of preparation you make. In this article, we decided to present you several recipes. Using them, you can independently prepare marinated mushrooms, cabbage and other vegetables.

Classic marinade for potting

Surely, each of us observed in childhood how our grandmothers and mothers harvested domestic marinades for the winter. Do you remember the fragrance that literally hung around the house when a pickle was boiling in a large saucepan? To make it yourself and apply for the rolling of vegetables, we may need such components as:

• Water is usually filtered;
• Common salt;
• Granulated sugar;
• Table vinegar.

Features of the choice of ingredients

Presenting a classic pickle for pouring, we do not specify a certain amount of ingredients. After all, for each workpiece it is purely individual. For example, to pickle tomatoes you will need more sugar than salt. But in the case of cucumbers, everything is exactly the opposite.

So, the marinade for potting vegetables consists of salt and sugar dissolved in ordinary water, as well as table vinegar. It should be noted that the free-flowing components used to prepare such a brine must be clean. That is why it is better to buy them in packs, not by weight. And they should be small, as large salt and sugar dissolve in water for a long time.

Features cooking on the stove

So how should you prepare a classic marinade for pouring? Loose ingredients in one or another quantity must be dissolved in water, then put everything on medium heat. In this case, it is desirable to stir the ingredients constantly with a tablespoon.

When the salt and sugar completely dissolve, the resulting brine is recommended to boil on low heat for about 10-15 minutes. During this time, a little foam can form on its surface, and in the marinade, sometimes dark particles appear, which previously were between the crystals of spices.

To obtain a more transparent filling, after brining, the brine must be filtered through a dense gauze or flannel. After completing these actions, you need to add table vinegar to the liquid. It should be specially noted that this process must be carried out immediately after boiling the marinade. Otherwise, it will simply evaporate.

How to apply?

As you can see, preparing marinade for pouring does not take much time. After the brine is ready, they need to fill all the filled containers. And the marinade should be as hot as possible. If necessary, it is repeatedly poured into a saucepan, boiled and refilled in cans with vegetables.

We make marinade for pouring cabbage

Marinated cabbage is a very tasty and fragrant snack, from the use of which it is difficult to refuse. But, unfortunately, not all the mistresses know how to cook it properly. To fix this situation, we decided to tell you how to make a fragrant filling for such a snack.

So, we need:

• Filtered drinking water - 1.5 l;
• Vinegar table apple (take 9%) - about 200 ml;
• Refined vegetable oil - about 0.5 cup;
• Salt small cookery - 4 large spoons;
• Sand-sugar is not large - 9 large spoons;
• Bay leaves - 8 pcs .;
• Black peppercorns - 10 pcs .;
• Aromatic cloves - 5 pcs.

Cooking method

Preparing the marinade for pouring is not a very complicated process. And before you start it, you should carefully treat all vegetables (cabbage and carrots). After the main components have been cut properly, the brine preparation must begin. To do this, you need to fill a large pot with water, and then put it on the fire and bring the contents to a boil. After this, sugar, black peppercorn , salt, bay leaves and cloves inflorescence should be placed in the liquid. Mix these ingredients until the loose ingredients completely dissolve. After that, they need to add deodorized oil and boil on low heat for about 10 minutes.

After this time, the table vinegar should be poured into the brine, and then the entire liquid is subjected to filtration, using a screen or a multilayer gauze for this purpose.

How to use?

After the fragrant marinade is ready, they need to pour previously shredded cabbage and carrots. To sustain vegetables in brine it is desirable not less than days. Then they should be cleaned in the refrigerator. After another 3-5 days, tasty pickled cabbage can be safely eaten.

We prepare mushrooms

Marinade for pouring mushrooms should be as aromatic and spicy as possible. After all, only so you will get a very tasty snack, which can be safely presented to the festive feast.

So, for the preparation of brine we will need (calculated for 500 g of mushrooms):

• Salt cooked fine - 2 tablespoons dessert;
• Sand-sugar - a large spoon with a slide;
• Apple vinegar - about 50 g;
• Bay leaves - 2 pcs .;
• Pepper fragrant peas - 5 pcs .;
• Black ground pepper - ½ small spoon;
• Clove flavored - 3 pcs .;
• Mustard in beans - ½ small spoon.

Cooking method

Prepare a marinade with mushrooms. However, they should first be washed and boiled in clean water. After this, the mushrooms must be discarded in a colander, rinsed and put into a saucepan. Then they need to be refilled with clean filtered liquid so that it only slightly covers the product.

After boiling water to it you need to add sugar and salt. After boiling the ingredients for a couple of minutes, they also need to lay out the cloves, bay leaf, mustard in the grains, ground pepper and peas. In such a composition, it is desirable to boil mushrooms on low heat for about ¼ hour. Finally, they should be poured into a thin trickle of vinegar, and then remove from the plate and spread the contents of the pan on sterilized containers. Having rolled cans, they must be cooled and held at room temperature for about 3 days. It is advisable to consume pickled mushrooms in 2-3 weeks.

Marinate sweet pepper

How to make peppers in marinade (pouring)? To do this, you need to use products such as:

• Filtered drinking water - 1 l;
• Table vinegar apple (take 9%) - approximately 100 ml;
• Refined vegetable oil - 2 cups;
• Salt fine cookery - 3 large spoons;
• Sand-sugar is not large - 7 large spoons;
• Bay leaves - 5 pcs .;
• Black peppercorns - 7 pcs .;
• Aromatic cloves - 3 pcs.

Cooking process

To pickle the sweet pepper, you should use an oil filling. For its preparation, it is necessary to boil water, and then dissolve sugar and salt in it. Next to the liquid, you need to add a bay leaf, cloves and black pepper peas. After boiling the ingredients for 5 minutes, they should be poured with refined oil. Another ¼ hour to the ingredients you need to add apple cider vinegar.

When can I use?

After the marinade is fully ready, they need to pour the processed and placed in the sterilized jar products. After loading the tanks, they should be left for a few weeks. After this time, vegetables can be safely used for eating.