In these four ways you can insert vegetables

Content

• In these four ways you can insert vegetables
• Put vegetables in oil
• Pick vegetables in vinegar
• Boil vegetables in salted water
• Ferment vegetables

Vegetables can be put in different ways

In these four ways you can insert vegetables

Seasonal vegetables are particularly aromatic, which is why it is worth preserving the taste of the respective season in glasses. Especially when a big crop is pending in your own garden, potting is a great way to preserve your own vegetables.

Put vegetables in oil

A mediterranean-like pleasure is pickled grilled vegetables in oil. The antipasti prepared in this way can be enjoyed without further processing as an appetizer with a bit of ciabatta or farmhouse bread. The oil preserves the vegetables for about half a year, when the jars are stored well closed in a cool, dark place.

Wash the vegetables and cut larger varieties into slices or coarse pieces. Heat a grill pan and stir-fry the vegetables in a little oil. Season it with salt and spices and let it cool completely. If desired, arrange the vegetables, together with herbs, spices and garlic, into sterile glasses and top them with a good olive oil. The vegetables must be completely covered with oil. Put the glasses in a dark and cool room. Leave the grilled vegetables in the oil for at least two weeks.

Pick vegetables in vinegar

Gherkins are a classic on the bread time board. But you can also put other types of vegetables in a vinegar sauce - the keyword here is "Mixed Pickles". The vegetables are thus for at least half a year, often a whole, durable. The sour taste blends well with dips or simply as an accompaniment to sandwiches.

Carefully clean the vegetables and cut into slices or pieces as needed. Vegetables that are not raw edible, boil in salted water. Prepare the vinegar sauce by heating one part of white wine vinegar with two parts of water, adding a little salt and sugar and cooking until they have dissolved. If you wish, you can add spices such as mustard seeds, peppercorns or even cinnamon and cardamom. Lay the prepared vegetables in sterile preserving jars and pour over the boiling sauce. The vegetables must be completely covered by the liquid. Immediately seal the glasses, allow them to cool and then store in a cool, dark place. After two weeks at the earliest, you can enjoy your pickled vegetables.

Boil vegetables in salted water

The pure vegetable enjoyment you get when you boil your harvest in salt water. The preserved vegetables are thus readily available in the kitchen and last for at least one year. For example, boiled carrots and peas are particularly well-known and popular. The following recipe can be refined with spices and herbs.

Clean the vegetables and cut into pieces. Raw inedible vegetables cook in salted water. Prepare a saline solution by boiling plenty of water and dissolve 1 tsp of salt per liter in it. Fill the (possibly cooled) vegetables into sterile preserving jars. Fill the jars with the cooled salt solution and close carefully. Boil the glasses for 30 minutes at 80 ° C (applies to most vegetables, depending on the variety are sometimes higher temperatures and longer Einkochzeiten necessary) in the oven or in a saucepan. Let the cooked vegetables cool down and store the glasses in the cool storage cellar.

Ferment vegetables

Vegetables fermented by lactic acid fermentation. It gives it a typical sour taste, as you certainly know it from sauerkraut. Milk-fermented vegetables are stable for at least one year. Suitable varieties for this "wild fermentation" are in addition to cabbage, for example, cucumbers, cauliflower or beans. The following recipe can be supplemented with herbs and spices of your choice.

Clean the vegetables carefully and chop them if necessary. Mix 50g of salt per kg of vegetables and let it steep for a few hours (or overnight). For example, if you have planed cabbage or root vegetables, knead the salt well until the juice comes out of the vegetables. Squeeze the vegetables tightly into sterile glasses and pour the spilled vegetable juice over them. If the vegetables are not completely covered by liquid, pour a cooled solution of 5% dissolved salt water over them. Close the jars so that gases can escape. After two weeks at room temperature, the lactic acid fermentation has progressed so far that further storage can take place in a cool place.