Stocks For The Winter: What Spices To Use For Salting?

Spices and herbs will help improve the taste of salted and pickled vegetables for the winter, give a pleasant aroma, maintain elasticity and crunch, and also protect against microbes.

Spices and herbs will help improve the taste of salted and pickled vegetables for the winter, give a pleasant aroma, maintain elasticity and crunch, and also protect against microbes. Leaves of trees and bushes, onions and garlic, herbs are best used locally, and spices that are not grown in our country should be bought, guided by some rules.

About what to add to jars during salting and preservation, as well as the most successful recipes for winter stocks - in our article.

 

Salt. Protects vegetables from microbes, gives the appropriate taste. The concentration of salt in the marinade should be 4-8 percent, i.e. 40-80 g of salt should be added to 1 liter of filling, preferably fine, it will dissolve faster in water.

Horseradish leaves and root. Vegetables with leaves and horseradish root will be crispy and strong, with a burning taste and a peculiar aroma.

Cherry and blackcurrant leaves. Helps keep vegetables crispy. Used together with horseradish leaves.

Oak leaves. Used to preserve cucumbers and tomatoes. They give the vegetables a specific flavor and strength, do not allow the vegetables to burst. One or two leaves per jar is enough.

Celery leaves. They give a pronounced spicy taste.

Bay leaf. A spice with a pleasant aroma and a bitter astringent taste. It is used for pickling and salting tomatoes, cucumbers, zucchini, squash, cabbage, beets, vegetable salads.

Allspice. Gives a wonderful aroma, spicy and burning taste. Allspice is recommended to be added to boiling water/brine.

 

Hot pepper (chili). Gives vegetables a spicy taste. Adjust the spiciness by choosing different varieties of hot peppers, quantity, as well as a combination with other vegetables. You can use either dried ground or whole pepper, or fresh.

Black pepper. Peas or ground pepper are used. Gives a spicy aroma and a sharp, burning taste.

Garlic. Gives a sharp taste and bright aroma. When salting and preserving vegetables with garlic, it is better not to abuse it, because. a large amount of garlic softens vegetables.

"Umbrellas" dill. They give a spicy and rich aroma. "Umbrellas" are washed and dried for use.

Tops of carrots. Gives a subtle sweet aroma. Use fresh fluffy twigs.

 

Mustard. Mustard seeds and powder are added to the marinade as a marinade. Add to pickles and ready-made mustard seasoning with vinegar, salt, water, and other ingredients. Gives a sharp and burning taste.

Parsley greens. Gives a delicate spicy aroma and sweetish taste.

Basil. Basil leaves give a pleasant aroma. It goes well with tomatoes, bell peppers, beans, cucumbers, zucchini and squash.

Mint. Gives a fresh menthol aroma.

Thyme. Gives a spicy aroma. For preservation, a small sprig of fresh or dried thyme is enough.

Hyssop. It has a persistent ginger aroma and a bitter taste. Gives a piquant and spicy smell (reminiscent of mint and thyme at the same time).

Marjoram. Gives a sweet, spicy-floral aroma, spicy and burning taste. Used for pickling cucumbers, tomatoes, squash, zucchini, cabbage. Allows you to keep blanks longer.

Carnation. Gives canned vegetables a piquant taste and a pleasant spicy aroma. Pay attention when buying for buds: the carnation should not be dry. Good quality cloves are oily and should stand upright when placed in a glass of water.

 

Star anise. Sharp, tart, bitter and sweet notes intertwined in the taste and aroma of star anise. It extends the shelf life of vegetables during preservation. But star anise should be used in moderation, an excess of this spice will make the preservation bitter.

Coriander (cilantro). Coriander seeds are added to the marinade for a sweet, aniseed flavor.

Cardamom. Gives a pungent taste with hints of lemon. Choose dark green cardamom, not pale.

Caraway. Gives canned vegetables a tart, spicy taste and smell.

Onion. Used in canning as a spicy-flavoring additive.

In the store, carefully study the shelf life of spices. Choose products from a trusted manufacturer.

How to store fresh leaves and herbs brought from the dacha or bought on the market? Wrap the herbs in paper and place in a plastic bag with small holes. Store greens packaged this way for up to two weeks in the vegetable compartment of the refrigerator.

We offer some simple but interesting recipes for canning vegetables for the winter.

Cucumbers preserved in slices

 

Ingredients for Pickled Cucumbers:

2 kg of cucumbers; a small head of garlic; 50 ml of vegetable oil; 100 ml vinegar 9 percent; 1 tsp black ground pepper; 1.5 st. l. salt; 2.5 st. l. Sahara.

Cut the washed cucumbers lengthwise into 4-8 parts, put in a large saucepan. Add garlic passed through the press, all spices, vinegar and oil, mix and leave for two hours under a towel. Stir occasionally. Then put the cucumbers in clean jars, fill with brine and put in a saucepan to sterilize. Fill the jars up to their shoulders with water and cover with lids covered with boiling water. Sterilization time: 5 minutes for 0.5L jars, 7 minutes for 0.7L, 10 minutes for 1L. Place cooled jars in a cool place.

Offer! Add ground chili (a teaspoon or even a tablespoon) to the cucumbers, the cucumbers will turn out spicy!

Tomatoes with sweet peppers and grapes for the winter

 

You will need:

2.5 kg of tomatoes; 2 medium bell peppers; 200 g of black grapes; 6 small cloves of garlic; 3 leaves of currant, cherry and basil; 1 sheet of horseradish; 3 liters of water; 1.5 st. l. sugar and salt; 1 tsp vinegar 9 percent; 6 grains of allspice.

Wash the vegetables and grapes, peel the garlic. Prick the tomatoes at the stem with a fork. Scald the jars with boiling water, put a washed currant leaf, cherry and a third of a horseradish leaf on the bottom of each. Add a couple of peas of allspice. Then put in jars an equal amount of grapes, pepper, garlic. Topped with tomatoes and a basil leaf. Add 1.5 tsp to a liter jar. salt and sugar. Fill jars with vegetables with boiling water, cover with clean lids and leave for 20 minutes. Drain the brine, bring to a boil, add vinegar. Pour the brine back into the jars and twist. Ready!

Quick salted zucchini in a bag

 

Ingredients for Crispy Salted Cucumbers:

2 medium zucchini; small bulb; 2 cloves of garlic; Art. a spoonful of finely chopped dill; 1 tsp granular mustard; 10 g of salt (per 500 g of zucchini); a pinch of sugar; a couple of pinches of ground chili pepper.

Rinse the zucchini, cut in half, then thin slices of 3 mm. Put in a bag. Add all the spices, finely chopped garlic and onion cut into half rings. Tie up the bag and shake. After 20 minutes in the refrigerator, salted zucchini will be ready.

1. Dill umbrellas. First of all, you need to put dill in umbrellas or seeds in a jar of cucumbers when rolling. The aroma of this spice is ideal for such a preparation. 2. Blackcurrant, oak or cherry leaves - these are rich in tannins that will help keep cucumbers crunchy. 3. Garlic, pepper and horseradish root prevent the development of pathogens in brine, as they contain phytoncides. And horseradish also gives piquancy and crunch. 4. Mustard seeds - so that the cucumbers do not explode. 5. Pieces of sweet pepper, onion rings and carrot slices - for beauty and variety. 6. Chili pepper (pod or piece) - for spiciness. 1. Dill umbrellas. First of all, you need to put dill in umbrellas or seeds in a jar of cucumbers when rolling. The aroma of this spice is ideal for such a preparation. 2. Blackcurrant leaves, oak or cherry - they are rich in tannins, which will help preserve the crispy texture of cucumbers. 3. Garlic, pepper and horseradish root prevent the development of pathogens in brine, as they contain phytoncides. And horseradish also gives piquancy and crunch. 4. Mustard seeds - so that the cucumbers do not explode. 5. Pieces of sweet pepper, onion rings and carrot slices - for beauty and variety. 6. Chili pepper (pod or piece) - for spiciness. 1. Dill umbrellas. First of all, you need to put dill in umbrellas or seeds in a jar of cucumbers when rolling. The aroma of this spice is ideal for such a preparation. 2. Blackcurrant, oak or cherry leaves - these are rich in tannins that will help keep cucumbers crunchy. 3. Garlic, pepper and horseradish root prevent the development of pathogens in brine, as they contain phytoncides. And horseradish also gives piquancy and crunch. 4. Mustard seeds - so that the cucumbers do not explode. 5. Pieces of sweet pepper, onion rings and carrot slices - for beauty and variety. 6. Chili pepper (pod or piece) - for spiciness.