Summer is the best time for preserving vegetables and fruits for future use. UNN offers a selection of proven canning recipes that will easily adorn your winter table and give you a taste of summer even on the coldest days.
Pickled cucumbers
Ingredients for 1 liter jar:
400 g small cucumbers;
1 dill flower head;
2-3 bay leaves;
2 cloves of garlic;
0.5 tsp allspice peas;
horseradish root;
1–2 horseradish leaves;
1 tbsp salt (without a heap) per 1 liter of water.
Preparation:
Thoroughly wash the cucumbers and soak them in cold water for 3–4 hours to make them crispy. Place horseradish leaves, dill, bay leaf, garlic, and pepper on the bottom of a sterilized jar. Tightly pack the cucumbers, adding a piece of horseradish root. Pour in boiling brine (water + salt). Cover with a lid, sterilize the jars for 5–7 minutes, then seal. Turn upside down, wrap until completely cooled.
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Pickled tomatoes
Ingredients for 1 liter of marinade:
3 tbsp sugar;
1 tbsp salt;
2 tbsp 9% vinegar;
tomatoes (as many as fit in the jar);
a sprig of parsley;
peppercorns - 4–5 pcs;
onion rings (optional);
2 cloves of garlic.
Preparation:
Place parsley, garlic, peppercorns, and onion in sterilized jars. Tightly fill the jars with tomatoes. Prepare the marinade: add salt, sugar to water, bring to a boil, pour in vinegar. Pour hot marinade over the tomatoes, cover with lids. Sterilize for 10–12 minutes, seal and wrap until cooled.
Pickled eggplants
Ingredients:
5 kg eggplants;
4.5 l water;
50 ml 9% vinegar (for blanching);
3 heads of garlic;
1 bunch of dill;
300 ml oil;
250 ml 9% vinegar (for marinade);
1 tsp black ground pepper;
4 tbsp salt;
1 tsp sugar.
Preparation:
Cut eggplants into circles 1–1.5 cm thick. In a large pot, boil water with 50 ml of vinegar, blanch eggplants for 5 minutes, then drain in a colander. Mince garlic, chop dill. In sterilized jars, layer eggplants, sprinkling with garlic and dill. Prepare the marinade: add salt, sugar, pepper to water, pour in 250 ml of vinegar, bring to a boil. Pour hot marinade over eggplants, add 1–2 tbsp of oil to each jar. Seal, turn over and wrap until cooled.
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Peach compote
Ingredients:
1 kg ripe peaches;
1 l water;
0.5 tsp citric acid;
400 g sugar.
Preparation:
Wash peaches, cut in half, remove pits. Place in sterilized jars. Cook syrup: add sugar, citric acid to water, bring to a boil. Pour hot syrup over peaches, cover with lids. Sterilize for 15 minutes, seal and wrap until cooled.
Pickled watermelon
Ingredients:
2 kg watermelon (pulp without seeds);
2.5 l water;
3 tbsp honey;
1 tbsp sugar;
1 tbsp salt;
160 g 9% vinegar.
Preparation:
Cut watermelon into medium-sized pieces. Place in sterilized jars. Prepare the marinade: add salt, sugar, honey to water, bring to a boil. Pour in vinegar, immediately remove from heat. Pour hot marinade over watermelon, cover with lids. Sterilize for 8–10 minutes, seal and leave under a blanket until cooled.
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