Grilled vegetable marinade solo: 6 original recipes
It doesn't matter where the vegetables are cooked - on charcoal or a frying pan, the marinade sets the tone for the finished dish. At the same time, it does not clog the taste of the vegetable, but sets it off.
What are the principles for pickling vegetables
Prepare the marinade, mix with pieces of vegetables and leave in the refrigerator for a while. Suitable for pickling plastic, enamel or glass dishes. Many people prefer to use a plastic bag. It takes up less space, and it is a pleasure to mix the contents in it.
Pickled vegetables in a bag are easy to mix
Products for marinating grilled vegetables
The standard base of the marinade is any vegetable oil, soy sauce, salt, garlic. Mint, oregano, thyme, hot pepper, fennel and others are added as you wish and taste. Adhering to the recipe, the prepared sauce is tasted. It should be quite rich so that the vegetables don't turn out bland.
The secret of "kneading"
Such components for the sauce as chilli peppers, onions are finely chopped. Salt and fresh herbs are ground in a mortar until puree. You can add water to the marinade, after which the "elixir" is mixed with a blender.
Video: complex marinade
Types of marinades
There are often recipes for certain types of vegetables. But when you start comparing the composition of the mixtures, it turns out that the base is the same for everyone. Therefore, regardless of the variety of ingredients, it will always be versatile.
Vegetables, as a rule, do not float in the marinade, but, as it were, are smeared with it.
But the sour cream marinade is best suited to mushrooms, usually champignons. For him they take:
- 200 g of classic sour cream, 20-30% fat;
- 2 cloves of garlic;
- ground black pepper, salt, rosemary, basil - just to taste.
Black pepper can be replaced with red, rosemary with thyme or grated nutmeg. And sour cream, in general, can be replaced with mayonnaise.
Thanks to sour cream, the sauce has a mild taste, so the mushrooms can be marinated for up to 2 hours. It will take 15 minutes to cook.
This is how mushrooms look like marinated in sour cream sauce
With olive oil
Marinating takes an average of 20 minutes. Based on 3 kg of different vegetables, you will need:
- olive oil 250 ml;
- apple cider vinegar 190 ml;
- balsamic vinegar 60 ml;
- soy sauce 50 ml;
- 0.5 tsp sugar;
- garlic 5-6 cloves;
- paprika 2 tsp;
- black pepper and salt - the amount is optional.
In a simplified version, only:
- garlic, olive oil, rosemary and salt to taste;
- salt, black pepper, oil - by eye.
Video: marinade with olive oil
A portion is designed for 0.8 kg of mixed vegetables:
- juice of one lemon;
- 50 g of honey, heated to a fluid state, to make it easier to stir;
- 2 cloves of garlic;
- 1 teaspoon dried thyme;
- black pepper + salt to taste.
A more spicy taste will turn out if to honey - 5 tbsp. spoons, add:
- 2 tbsp. spoons of soy sauce and mustard;
- 3-4 carnations;
- 3-4 st. spoons of any vegetable oil;
Marinated for 1-2 hours.
So that the pepper or zucchini does not turn out to be very "orange", vegetables are kept in the sauce for 15 to 30 minutes. For about 1 kg of "food" take:
- juice of one orange;
- about 50 ml of olive oil;
- ground pepper;
- any fragrant greens and salt as much as you want.
Orange juice can be replaced with lemon juice. Then it will be superfluous to add 0.5 teaspoon of any sugar - white or brown.
Based on one serving, prepare the basic composition:
- 5 tbsp. tablespoons of olive oil;
- juice of half a lemon;
- a pinch of pepper and salt;
- chopped hot peppers.
After that, trembling with impatience, add your favorite aromatic herbs. It can be parsley, sage, anise, dill, chervil, coriander, cucumber herb, lovage ...
Marinating time 1.5-2 hours.
For pickling 1 kg of vegetables you will need:
- 2 tbsp. tablespoons of walnuts crushed to crumbs;
- 2 teaspoons of Korean seasoning;
- 5-6 basil leaves;
- 50 ml of vegetable oil and soy sauce.
Impregnation time 2 hours.
Under the influence of the marinade, the most bland vegetables are transformed. And now is the time to find out if this is true. Combine the incompatible with inspiration, conjure and you will get the most delicious marinade. Bon Appetit!
How much pork kebab is fried
- Determine when and where to grill kebabs in St. Petersburg and the Leningrad region. Go to barbecues in places that are paid and equipped, free, but not equipped.
- Count the number of eaters by their heads. If there are vegetarians, count meat eaters and vegetarians separately.
- Identify those responsible who:
- • Buys and pickles meat
- • Buys and collects dishes and cutlery, grill, table
- • Buys, washes and cuts vegetables, herbs and bread
- • Buys and carries drinks
- Identify a coordinator who reviews the training of those responsible.
- Calculate the barbecue budget per person and the payment method - who pays for how much and to whom.
- Calculate the amount of meat for kebabs per person: a serving of kebabs, enough for an adult man to eat, weighs 300 grams, 120 bread and 150 vegetables. Shish kebab is fried:
- • Beef by 35%
- • Pork by 30%
- • Lamb by 35%
- • Fish by 20%
- • Liver by 30-45%
Chicken breast kebab + the most delicious marinade recipe for juicy and tender meat
Well, this recipe is one of the best, as the kebab turns out to be awesome and juicy on the inside. Due to the fact that onion marinade is used, it is he who gives the desired effect, softens the meat fibers. Then, in principle, you can add any ingredient, such as vinegar or kefir. But this time I suggest adding tomato juice. It is he who will help the pieces of the bird become even softer and softer.
- chicken breast - 1.8 kg
- onions - 1 kg
- tomato paste - 3 tbsp. l
- water - 1 tbsp.
- salt - 1 tablespoon
- sugar - 1 tsp
- allspice - optional
- chile - optional
1. Take a chicken breast and wash it in water. Dry with paper towels. Then cut into portions. Next, pass the peeled onion heads through a meat grinder. Mix these two ingredients in a deep bowl and leave to marinate on the table with the lid closed for 1.5 hours.
Attention! There is no need to salt at this stage!
2. Next, dilute the tomato paste in a glass by adding water to it. Season with salt and sugar, add allspice, chili (to taste) stir until smooth. You can take ready-made tomato sauce or juice.
Remove all the onion mass from the chicken pieces, and then fill it with tomato filling. Stir and let sit for 1 hour. You can also cook the next day, then leave in the refrigerator overnight.
3. Then string the meat on a skewer and place it on the grill, where the coals are already well heated to the required temperature.
4. Bake until tender and remember to turn over. In general, such kebabs are fried for about 20 minutes. It turned out fucking tasty and nice). Bon Appetit!
Physalis can be used to make a juicy crispy salad preserved for the winter.
- kilo of cucumbers
- kilo of physalis (for this recipe it is better to use a dessert variety, since there is no bitterness in it)
- half a kilo of carrots
- half a kilo of onion
- 300 grams of garlic
- 10 peppercorns
- 100 grams of sugar
- 40 grams of salt
- 100 grams of grape vinegar.
- The washed and peeled carrots are cut into circles.
- The cucumber is washed, cut in semicircles.
- Physalis is poured over with boiling water, wiped with a cloth so that all the wax is erased from its surface.
- The onion is cut into rings.
- The garlic is divided into wedges.
- All ingredients are mixed, seasoned with salt, sugar, pepper and vinegar, infused for 15 minutes.
- During this time, juice should stand out. Then the mass is put on fire and cooked for 10 minutes.
- The hot salad is distributed in pre-sterilized jars, rolled up, turned upside down, wrapped in a warm blanket and cooled down within 2 days.
When washing the fruit, special attention should be paid to the place where the berry is attached to the removed branch. The recommendation is due to the fact that it is in this place that the largest amount of wax accumulates.
GBPOU RT "Tuva agroindustrial technical school" p. Balgazyn
Designed for people with disabilities, for graduates of special correctional schools of type VIII
for laboratory - practical training
according to MDK04.01. "Storage and processing of vegetable products"
Specialist teacher disciplines
- It is imperative to undergo training on safety and fire safety, and sign in the safety journal.
- Work in overalls (dressing gowns, aprons, headwear - cap or kerchief, changeable shoes)
- Follow the instructions only of the teacher and the master of industrial training
- Strictly adhere to the existing routine.
- Do not turn on the switch or other devices without permission.
- Do not obstruct the workplace with items that are not related to work.
- Handle cutting objects with care, very carefully, be always vigilant.
- Perform the work or task strictly according to the instructions, taking into account their sequence.
- It is imperative after the end of the work, to clean your workplace and hand over your workplaces.
Topic: "Technology of production of pickling vegetables"
Purpose of the lesson: To study the technology of pickling vegetables
Equipment of the lesson: instruction card, devices and utensils for pickling vegetables, vegetables and spices.
Marinades are a good seasoning for various dishes. Marinades are vegetable pickles containing vinegar, salt, sugar and spices. The constituent components of the filling are selected so that they determine certain taste qualities of the product. Almost all nutrients, including sugars, are preserved in pickled foods. You can marinate any vegetables: cucumbers, tomatoes, beets, onions, garlic, squash, pumpkin, zucchini, eggplants, paprika, white and red cabbage, peas, green beans, as well as spicy greens in whole or chopped. Mixes are made from various vegetables, the so-called assorted. Pickled vegetables are divided into slightly acidic and sour. These types of marinades are pasteurized or sterilized. You can also prepare unpasteurized spicy marinades, similar in composition to the previous vegetables, but containing significantly more acetic acid - at least 1.5%.
The following requirements are imposed on the quality and preparation of vegetable raw materials for marinades.
Cucumbers are used dense, with firm pulp, underdeveloped seeds, green. Fruits of an ugly shape are pickled separately, preferably cut. The length of cucumbers for finished products of the highest grade is no more than 90 mm, the first - no more than PO mm. After sorting by size and degree of ripeness, the cucumbers are poured with cold water and then washed. Recommended varieties: Nezhinsky, Vyaznikovsky, Libella, Gribovsky. / *
Tomatoes are pickled in any degree of ripeness: green, brown, red. Small oval fruits are most convenient for pickling. The desired diameter of round tomatoes is up to 60 mm, the length of oval (plum) tomatoes is up to 70 mm. Recommended varieties: Marinade, Plum, Krasnodarets.
Zucchini is used with non-coarse small seeds and tender skin, up to 110 mm long, up to 45 mm in diameter for assorted - larger ones, since they are cut into cubes or slices. Recommended varieties: Greek, Odessa. ,
Patissons are pickled up to 70 mm in diameter with underdeveloped seeds. Larger, but not coarse, squash is used in cut form for assorted foods. Recommended varieties: Early white, White round, White flat.
Eggplants are used with a length of not more than 140 mm, with a diameter of up to 60 mm. After washing, the fruit stalks are cut off with the adjoining part of the pulp. Then cut into circles 12-15 mm thick and blanch in boiling water for 7-10 minutes to remove the bitterness. Recommended varieties: Diamond, Canning 10, Delicacy.
Sweet peppers are pickled both at the technical stage of maturity (green) and at the biological stage (red, yellow or white). After washing, peppers are cleaned of stalks and seeds and cut into slices. It is then blanched in boiling water for about 1 minute until light elasticity is obtained and immediately cooled with water. Recommended varieties: Canning round, Bulgarian 79, Swallow, Gift, Moldova.
White cabbage is pickled using dense, medium-sized heads of mid-season and autumn varieties. Heads of cabbage are cleaned of top polluted and green leaves, rinsed with water and stumps are removed. Then they are chopped into strips up to 5 mm wide and blanched for 1 min. Recommended varieties: Slava, Moscow late, Yubileinaya, Gribovskaya late, Belorusskaya 455.
Red cabbage. For better preservation of the color of the product, salting is recommended instead of blanching: sprinkle the shredded cabbage with salt (2% by weight), mix thoroughly and incubate for 1-2 hours at room temperature. Recommended varieties: Stone Head and Gako.
Cauliflower . The heads must be tight, at least 70 mm in size. They are cleaned of leaves, divided into separate inflorescences, washed, blanched for 2-3 minutes in boiling water with the addition of salt. Recommended varieties: Domestic, Urozhainaya, Snezhinka, Moscow Cannery.
Onion. The diameter of the heads should be no more than 40 mm; they are cleaned of integumentary leaves, root lobes and neck, washed, blanches
67 they are placed in boiling water for 2 - 3 minutes and cooled. Can be marinated with whole heads or shredded. Recommended varieties: Arzamassky, Spassky, Strigunovsky, Odessa.
Garlic is pickled in slices or whole heads, which are soaked in water for 20-30 minutes at a temperature of 85-90 ° C, after which the integumentary leaves are removed and washed in cold water. Recommended varieties: Krasnodar, Sochi.
The carrots are peeled, washed, blanched in boiling water for 2-4 minutes, cut into circles 3-4 mm thick, with asterisks, plates, etc. Recommended varieties: Nantes 4, Chantanne, Incomparable.
Beets are pickled only in the table, of a uniform color, without white veins and coarse fibrous threads. Wash, cut off the remnants of the tops and tail, peel. Root vegetables up to 50 mm in diameter are marinated whole, larger ones are cut into cubes, pieces, slices, noodles. Recommended varieties: Incomparable, Gribovskaya, Bordeaux 237.
The pumpkin is marinated with orange or light orange pulp. Peel, remove seeds, wash, cut into cubes with an edge of 10-15 mm, into pieces or plates of different shapes. Recommended varieties: Plastunovskaya, Gribovskaya winter and other canteens.
Before pickling, green peas are washed, blanched for 2 - 3 minutes at a temperature of 80-85 C and cooled. Recommended varieties: Vegetable 76, Excellent 240, Precocious brain 199, etc.
Green beans . Only pods are used for pickling. Long pods with the ends removed are cut across into pieces 25-30 mm long. The short pods are marinated entirely, blanched for 2-4 minutes at 90-95 ° C and cooled. Recommended varieties: Zelenodruchnaya 517, Sugar Triumph, Fragile Wax 509 and others without fibrous.
Salted vegetables - cucumbers, tomatoes, squash, onions, cauliflower, beans, carrots can also be pickled. However, for this purpose they need to be salted in a strong 20% brine, in which lactic acid fermentation does not occur and vegetables retain their consistency better. Before pickling, they are taken out of the brine and soaked for 10-15 hours in water, changing it 4-5 times. The vegetables in these marinades are kept strong and crispy. When pickling, apples are added to vegetables, cut into slices 20-25 mm wide, without a seed chamber, which are blanched in boiling water and cooled. Fresh cranberries, washed and without damaged berries, are also added.
The following spicy plants are used in the production of vegetable marinades.
Fresh horseradish (root). It is thoroughly washed and peeled, washed and crushed again.
Parsley, dill and celery greens and use fresh. It is examined, washed thoroughly (the leaves may be contaminated with soil) and cut into pieces 40-60 mm long. Dill, coriander, caraway seeds, bay leaves, cinnamon, black and allspice and other spices are also used.
Spices and herbs are put in the following amount per liter jar: 3 pcs. carnations, 5 pcs. allspice, 5 pcs. bitter pepper, 3 pcs. bay leaf, a few sprigs of dill, parsley, celery, 2-3 cloves of garlic. Bay leaf can be replaced with black currant leaves. The total amount of spices and herbs should be 1.4-3.5% of the filling mass.
Students must be instructed in safety and health,
special clothing (dressing gowns, aprons, changeable shoes).
Dissolving sugar and salt
The required amount of sugar and salt is dissolved in water
The solution is heated and boiled for 8-10 minutes
The solution is filtered through cheesecloth
Mixing with vinegar
Prepared jars, washed, rinsed, sterilized
Vegetables and spices are washed, rinsed
Sugar-salt solution is poured into prepared jars. Pasteurization is carried out depending on the volume at a temperature of 85-90 0 С 0.5-1 l (10-15 minutes), 2 l (15-20 minutes),
Raw material cans are sealed (closed)
lid, and turn over 2-3 times, for even distribution of acid in the mass of the product
Fermentation and storage process
For the fermentation process, the prepared marinades are kept indoors for 2-3 days, and the cellar or cellars are taken out for further storage
The required amount of vinegar essence for the preparation of pickling vegetables is given in table 1.
The salt content in the finished marinade should be 2%, sugar for slightly acidic marinades - 2%, for sour and spicy from
When calculating vegetable raw materials, the following waste and losses during cleaning and other operations are taken into account: for cucumbers - 2-4%, tomatoes - 8-9%, beets - 24%, white cabbage - 22%, pepper - 26-27%, zucchini - 8 - 9%, pumpkin - 50%, carrots - 17%.
Jars filled with vegetables are poured with boiling pouring and vinegar essence is added and sealed. After that, pasteurization is carried out at a temperature of 85 - 90 ° C for 10 minutes for liter cans and 20 minutes for 3-liter cans.
The required amount of 80% acetic acid for the preparation of pickled vegetables
Acid content in the finished marinade,%
The amount of added 80% acetic acid, cm 3
- List the types of marinade?
- What is in Marinade Liquid?
- At what maturity the following vegetables are pickled: cucumbers, tomatoes.
- What spices are used for marinades?
Topic: "Technology of salting vegetables"
Purpose of the lesson: To study the technology of salting vegetables
Equipment of the lesson: instruction card, devices and utensils for pickling vegetables, vegetables and spices.
For the successful salting of vegetables, it is necessary to provide favorable conditions for the life of lactic acid bacteria in the fermented product. Salting is based on one general process - the production of lactic acid from raw sugar, thanks to the vital activity of lactic acid bacteria. Microbes are widespread in nature and when preparing vegetables, they will inevitably end up with them in a container for pickling.
The first basic prerequisite is a sufficient amount of food for lactic acid bacteria, i.e. fermented vegetables must be sugary. The more sugar in vegetables, the more lactic acid will be obtained during the salting process and, therefore, the salted vegetables will be more persistent during storage.
The second prerequisite is the creation of the most favorable temperature for the life of lactic acid bacteria during salting. The salting process proceeds well at a temperature of 15 - 22 ° C. If the temperature is below 15 ° C, lactic acid bacteria will develop slowly and the fermentation process will be delayed. On the contrary, at temperatures above 22-25 ° C, in addition to lactic acid bacteria, other microorganisms harmful to fermentation will develop, for example, butyric acid, under the influence of which pickled vegetables will acquire an unpleasant, rancid taste.
The third prerequisite is the thorough preparation of the container for salting, its washing and scalding, as well as the entire inventory.
Salt, which is added to vegetables, has a great influence on the quality of fermented products. It has more than just taste. Salt accelerates the release of juice and substances soluble in it, including sugar, into the brine. At the same time, salt initially delays the development of most other microorganisms, without affecting lactic acid bacteria. This favors the primary development of lactic acid microflora.
For salting small volumes, you can use enamel buckets, pots, tanks, glass jars. They are washed well with water and baking soda and rinsed with clean water. It is not recommended to use dishes made of aluminum, copper, iron for salting, since these metals dissolve in lactic acid. The product from such dishes can be harmful to human health.
SALTING CUCUMBERS, TOMATOES AND OTHER VEGETABLES
Pickling cucumbers. The season for mass consumption of cucumbers is limited to about two months. Therefore, most of the cucumber crop (up to 70%) is salted. Pickled cucumbers are a valuable food product. Salting cucumbers is simple, but you need some knowledge and experience. Late varieties are most suitable for pickling cucumbers: Vyaznikovsky, Nerosimye, Nizhinsky, Ryabchik, Delikates, Dolzhik, Competitor, Rodnichok, Favorit, etc.
Cucumbers collected from the beds should be salted on the same day, since they quickly wither and the amount of sugars in them decreases, while the presence of sugars is the most important condition for the accumulation of lactic acid. If the cucumbers are somewhat wilted, they need to be soaked in clean water. Pickling cucumbers should be young, not overgrown with a lumpy surface, dense pulp, with a small seed chamber, intensely green in color and with a thin skin.
Before salting, cucumbers are carefully examined, all unusable ones are removed: damaged, yellow, very large, overripe. After that, they are washed in cold water and immediately placed in barrels. A layer of spices (dill, parsley, horseradish, cherry leaves, currant leaves, garlic, tarragon, etc.) in the amount of 1/3 of their total mass is placed on the bottom of the prepared barrel or other container, after which cucumbers are placed up to half of the container capacity. Then place the second layer of spices and again put the cucumbers to the top, after which the last layer of spices is laid. It is recommended not to overuse the amount of spices, their total mass should not exceed 5-6% of the mass of cucumbers.
Cucumbers laid in barrels and sprinkled with spices are poured with brine, which is prepared by dissolving pure edible salt in drinking cold water at the rate of 0.7 kg of salt per 10 liters of water. Strain the brine through a cloth before pouring. The brine is poured into the barrels after they have been capped through the tongue-and-groove holes and the tongue is loosely inserted. If cucumbers are salted in enameled buckets, pots, glass jars, then a wooden circle is placed on top, and a load is placed on it. In this case, the circle should be immersed in the brine and not let the cucumbers float up. Instead of a wooden mug, you can use a shallow china plate. After that, the barrels with cucumbers and brine are left under a canopy for 1 - 2 days. During this time, the fermentation process begins in cucumbers with the formation of lactic acid. After two days, when the cucumbers are already somewhat salted, the barrels should be moved to cold rooms, preferably to glaciers. At low temperatures, further fermentation will proceed slowly, and the cucumbers will turn out to be tasty, crunchy, without voids. When stored on a glacier, slow fermentation lasts 45-50 days, and in an ordinary cellar without ice - 30-35 days. Sometimes during storage, especially if the barrel is already open and some of the cucumbers have been taken, yeast and mold appear on the surface of the brine. If the film is not removed, then the molds will quickly decompose lactic acid on the surface of the cucumbers and brine, and then putrefactive microorganisms will begin to develop, from the action of which the cucumbers soften and acquire an unpleasant taste and smell. Mustard, which contains an antiseptic agent called allyl oil, is a good remedy for mildew. If you sprinkle a little dry mustard powder on the surface of the brine and cucumbers,
mold will not develop.
Cucumbers can be salted in 3- and 3-liter glass jars. All preparation of cucumbers, pickle, spices is carried out in the same way as described above. Jars of cucumbers, covered with brine, are covered with a cloth on top and left in a warm place for 1-2 days. Then they are transferred to a cold basement or cellar and there they are kept for slow fermentation for another 10-15 days, without covering with lids, but only covering with a cloth. During this time, fermentation will basically end, gas will stop, and then cans of cucumbers can be sealed with lacquered lids and stored in the same cold room. Before sealing the jars, mold is removed from the surface of the brine, if it has appeared, and a little mustard powder is poured into each jar so that the mold does not reappear. Pickled cucumbers should be strong, with firm pulp, crunchy when nibbled, their taste is salty-sour, with a pleasant aroma of spices. Foreign tastes and odors are unacceptable. The best color of pickles is greenish-olive with different shades. It is believed that the preparation of 1 ton of pickled cucumbers requires 1021-1053 kg
Salting tomatoes. Tomatoes for pickling are used in varying degrees of ripeness: red, pink, brown, milk, green. However, the best quality salted tomatoes are obtained using pink and red fruits. The best varieties for salting: Volgograd precocious, Angelica, Gift, Valentina, Lighthouse, Miracle of the market, Sparkle, Typhoon, Rocket. Fruits should be fleshy, with a dense consistency, without voids and coarse vascular fibers, with a small number of seeds. When salted, such fruits are less deformed and provide better taste. Unripe tomatoes are unsuitable for pickling when they have an intense green color, and the taste and smell characteristic of the green leaves of these plants are tough and tasteless.
Tomatoes of different ripeness should be salted separately, since they have different densities in the finished product. For the same reason, it is better to salt red and pink fruits in a small container for 3-15 liters, brown - in a container for 20-100 liters, green - in the same container as cucumbers. Tomatoes can be salted according to the same recipe as cucumbers. Usually the brine in the container is about 45%, the rest is fruits and spices.
For 100 kg of selected and prepared tomatoes take: 1.5-2 kg of dill, 0.5 kg of horseradish roots, 1 kg of black currant leaves, cherries and horseradish, 30-50 g of dried red hot pepper. If desired, you can add 200-300 g of garlic to this amount, as well as 0.5-1 kg of celery, parsley, tarragon, basil, etc.
The brine for pouring tomatoes is prepared with the same strength as for cucumbers, i.e. 0.7-0.8 kg of salt per 10 liters of water.
The process of pickling tomatoes, as well as cucumbers, includes the following operations: preparing raw materials and spices, placing tomatoes and spices in containers, preparing brine, pouring raw materials with brine, fermenting tomatoes, storing salted tomatoes.
Just like cucumbers, tomatoes of all stages of maturity can be salted in 3- and 10-liter glass jars, which can be sealed with lacquered tin lids after 10-15 days of fermentation in an unpressurized form. Salted tomatoes are considered ready when stored on a glacier after 40-50 days, and when stored in a basement after 25-30 days. Salted tomatoes have a sour-salty taste and aroma of embedded spices. The fruits should be whole, not wrinkled, dense, the brine should be slightly cloudy.
Salting beets. For salting, table beets are used with a uniform, rounded-oval or round shape, with a smooth surface, which gives the least waste during cleaning. The pulp of root vegetables should be juicy, tender, dense, uniform dark red, without coarse fibers. Before salting, beet root crops are washed, sorted, peeled, cut off thin tails and cleaned the heads of root crops. After that, the roots are rinsed and placed in a prepared container. When salting beets, spices are added: celery, hot peppers, garlic. Spices are evenly distributed when stacking beets in a container. After that, the beets are poured with brine (300-400 g of salt per 10 liters of water) so that the brine level is 3 to 5 cm higher than the laid root crops. Then a wooden circle and a weight are placed on the beets. Fermentation at a temperature of 20-25 ° C lasts about 10 days. You need to remove the foam daily, and if necessary, wash the circle and the load with clean water. After the cessation of violent fermentation, the container is transferred to a room with a low temperature (from -1 to + 4 ° C). Salted beets are used to make borscht, and brine, when diluted with water, can be consumed as kvass, brine is also used to dress horseradish, in the preparation of hot sauces and other dinner dishes.
Salting carrots. For salting, root crops are selected with a smooth surface, without branching and cracks. They should be op-110
nye with a bright color of the pulp. The most suitable varieties: Vitamin 6, Canned, Rogneda, Topaz, etc. After washing, the carrots are peeled and rinsed, large roots are cut, and medium ones are salted whole. Prepared carrots are placed in a container and poured with brine (500 g of salt per 10 l of water). Carrots are left to ferment in a warm place (temperature 18-25 C) for 10-14 days, after which they are transferred to a cold room (from –1 to + 4 ° C).
Salting eggplants. For salting, you need to take well-ripened, but not overripe, medium-sized eggplants. After removing the stalk, the eggplants are washed, cut almost to the stalk, then tightly packed into a container for salting. After 2-3 rows, put a small layer of dill and tarragon greens and fill with brine (600-700 g of salt per 10 l). Eggplants are kept for lactic acid fermentation for 1-2 days at a temperature of 18-25 ° C, then transferred to a cold room. After 1 - 1.5 months. the eggplants are ready to eat.
Salting sweet pepper. Raw materials should be fresh, undamaged, it is better to use fleshy varieties of green and red color. The stalks are removed from the washed peppers and the seeds are cleaned. Then the peppers are blanched for 1 - 2 minutes in boiling water and cooled with cold water. After that, the pepper is tightly placed in a prepared container and poured with brine. Subsequent operations (aging for fermentation, storage) are the same as for eggplants and cucumbers. Salted peppers in winter can be used for stuffing with stewed vegetables and minced rice and meat. It is good to add it to pickles when making pickle. Salting various vegetables. According to the methods discussed above, you can pickle watermelons, turnips, beans, green peas, etc.
Soviet recipe for chicken kebab with vinegar
There is nothing better when you know the time-tested recipe and marinade preparation technology. It is such a kebab that many families call their favorite, the fact is that all the secrets of cooking are passed down from generation to generation. This method has been known since the times of the USSR, and even now it has not lost its popularity, although many for some reason do not like this option. And those who just love the smells of pickling and some sourness in the taste are definitely loyal to him.
It is important not to overdo it with the proportions of the ingredients, take more onions and, of course, vinegar. Its volume is also very important so that the meat does not burn during the marinating process.
- chicken fillet - 1.7 kg
- black and red pepper
- onions - 6 heads
- vinegar 9% - 10 tablespoons
- water - 1 tbsp.
- salt - 2 tablespoons
1. The very first thing you should do is cut the poultry fillets into portions. Try to do this so that the pieces are the same size, then the kebab on skewers will cook evenly.
2.Once everything is ready, cut the onions into feathers, which should be immediately added to the meat. Mix the mixture well with your hands to make the juice stand out. Add salt, if you like spices, then you can. And then fill it with vinegar water (dilute vinegar in water). And pour only part (about 0.5 tbsp.), And pour the other into the bottle. Stir and let the meat stand and marinate under such a marinade for at least 2-3 hours in a cool place, or better the whole night.
3. Well, and then, as written, put the chicken on a skewer and fry on well-hot coals until golden brown.
You can check the readiness with a knife, pierce the meat, if blood is released, then the kebab is not ready yet. Happy discoveries!
Home cooking in the oven
I wanted a barbecue, but I didn't manage to go out into nature, cook at home in the oven.
For lamb kebab in the oven, we need:
- lamb - 1 kg
- fat tail fat - 300 gr.
- lemon - 1 pc
- onions - 2 pcs.
- red pepper — 1 tsp.
- salt to taste
- ground coriander, cumin, turmeric - 1 tsp each.
So which marinade is best?
Stick to the principles of pickling, get creative with the cooking process. And you will have your own unique original recipe, with the help of which you will surprise your loved ones and friends with the most delicious marinades and the softest shish kebab.
If you have any additions to the recipes, write. I would be glad to receive your comments.