As practice has shown, you can pickle almost any vegetable, be it carrots, cabbage or pattison. The main thing is to know how to do this procedure correctly.
People learned to pickle vegetables quite a long time ago. So ancient peoples tried to preserve products to consume them in the winter period.
If a person has a lot of these preparations, he could be considered rich.
Especially pickled cucumbers and tomatoes were saved in cold times
,
when hunting or fishing was impossible.
If you want to also engage in
pickling
vegetables and their rolling, we recommend starting with radishes
.
Ingredients for rolling radishes:
- radishes – kg;
- dill – bundle;
- parsley – a bunch;
- bay leaf – 4 pcs;
- garlic – 8 cloves;
- oregano pepper – 12 pcs;
- peppercorns – 12 pcs.;
- sugar – 3 tbsp;
- salt – 2 tbsp;
- 9% vinegar – 60 ml.
Preparation of radish preparations:
Radishes should be well washed, separate the excess parts of the stems. In jars of 250 ml approximately lay out a bay leaf, a couple of garlic cloves and 3 peas of oregano and black pepper.
We put at the bottom of the jars also not chopped dill and parsley
.
Then lay out to the top of radishes, pour boiling water. Under unscrewed lids leave the radishes for 5-6 minutes.
After the specified time you need to drain the water, add more boiling water to the jars and leave for the same time. Water after the second pouring should be poured into a separate container.
From the container, pour the water into a saucepan, pour sugar and salt. Boil the marinade for about 3-4 minutes on high heat. Then the liquid is required to remove from the fire, add vinegar to the hot marinade.
Pour the marinade into jars with radishes, close tightly with lids and turn the jars bottom up.
As a result, the result is a roll-up of pickled radishes. This is a good way to preserve in the vegetable part of the vitamins and minerals to use them in winter and fall.
