Pickling cucumbers, fermenting cabbage, marinating tomatoes and mushrooms is not only an economical way to stock up on vitamins for the autumn-winter period.
It is also a unique act of culinary art. At least, that is how it looks if we compare, for example, the mid-20th century and the present.
Culinary arts
Several decades ago, grandmothers closed hundreds of identical jars using the same recipe.
Modern cooks have chili peppers, curry, and Provencal herbs, and the list of available fruits and vegetables has expanded several times.
For example, you can experiment and preserve pickled daikon, salted lemons or chanterelle jam in lingonberry juice.
An integral component of many preserves is brine, which is most often poured into the trash. But wise cooks do not rush to get rid of this liquid, but reuse it.
"Quick" pickles
The old brine is filtered, put on the fire and brought to a boil. Then it is poured over fresh vegetables placed in a sterilized jar.
The following vegetables are suitable for quick pickling:
- carrot;
- cherry tomatoes;
- cauliflower.
Marinade
In spring and summer, many people cook shashlik or grilled meat. Vegetables are considered an integral part of these dishes, which complement them perfectly. For such a culinary event, you can marinate:
- onion;
- garlic;
- hot pepper.
The vegetables will be cooked in the old brine in 1-2 days. They are poured with hot liquid, wait until the jar cools down, and put in the refrigerator.
