Pickled instant scallops

Pickled instant scallops

Many housewives, marinating vegetable platter for the winter, try to put a few patties in the jar. Due to the unique shape and rich color, they are beautifully translucent through the glass, making the workpiece especially appetizing. As a result, not all cooks, admiring the work of their own hands, can resist and not open even one canned food, without waiting for the winter. Many pickles acquire a rich taste not immediately, but only after a month or two, so the organoleptic qualities of “unripe” snacks may disappoint the taster. The quick pick pickled scallops become tasty after 2-3 days, and even an inexperienced cook can easily make them. If you are eager to taste canned vegetables, without waiting for the cold, you should opt for one of the following recipes.

Cooking Features

Marinating the squash for use during the summer-autumn season or for the winter is not difficult, but the technology of cooking them in a fast way has several nuances. Knowing the secrets of marinating squash, the chef will not make mistakes, and the result will meet his expectations.

  • Young pumpkins have more tender flesh and pickle them best in the quickest way. If you decide to marinate the ripe fruits in order to eat them in the near future, they will have to be peeled and cut into slices, otherwise they will not have time to marinate.
  • If you plan to leave part of the blanks for the winter, the banks for them should be washed with soda and sterilized. Covers for such blanks are also sterilized by boiling. For storage indoors banks must be closed with metal lids, ensuring tightness. If the jar will stand in the fridge, it can be closed with a plastic cap.
  • To keep the squaws crispy, they will not be prevented from soaking them in cold water for an hour. Wrap jars with pickled instant scallops is not worth it. Creating the effect of a steam bath, you provide additional preservation of vegetables, increasing their shelf life, but the vegetables themselves may become less elastic from this. If you still intend to eat a snack before the winter, it is advisable to abandon the described manipulation.
  • Squabs will marinate more quickly if they are first lowered for 2-3 minutes into boiling water, then put into cold water.

Squashes can be marinated whole and in slices, alone or with the addition of other vegetables. Each recipe has its advantages.

Pickled instant scallops with pepper and celery

Composition (for 0, 75 l):

  • Babies of the Baby variety - 0, 25 kg;
  • Bulgarian pepper - 0, 2 kg;
  • stem celery - 50 g;
  • garlic - 3 cloves;
  • refined vegetable oil - 60 ml;
  • table vinegar (9 percent) - 10 ml;
  • sugar - 40 g;
  • salt - 20 g;
  • water - 0, 4 l;
  • parsley - 5-6 sprigs;
  • allspice peas - 5 pcs .;
  • black pepper peas - 5 pcs .;
  • carnation - 2 pcs .;
  • bay leaf - 1 pc.

Method of preparation:

  • Wash the scallops. Dip them in boiling water, cook for 2 minutes. Drop in a colander. Hold under running cold water.
  • Pepper wash, remove the stalk together with the seeds. Cut thick quarters into rings.
  • Wash the celery stalk, cut it into pieces about 1 cm thick.
  • Let the vegetables dry.
  • Put garlic cloves and parsley sprigs on the bottom of a clean jar, then fill it with scallops, pepper and celery. If you do the preparation not for use in the coming days, but for the winter, the jar must first be sterilized.
  • Pour the vinegar and oil into the jar.
  • Boil the water. Dissolve sugar and salt in it. Add spices. Wait until the marinade boils again, boil it for 2 minutes.
  • Fill the vegetables with hot marinade. If you are preparing the dish for the winter, sterilize the vegetables in a jar for 20 minutes. There is no need for such sterilization for consuming snacks over the coming month.
  • Roll up the jars or close the capron lids. Under the latest snack can be stored only in the refrigerator and not more than a month.

It remains to wait until the jar of pickled scallops cool, and put it in the refrigerator or cellar. Pickled squash prepared according to the above recipe can be opened and eaten in a day, but it is better to let it brew for 2-3 days.

Instant scallops marinated in slices

Composition (2 liters):

  • squash - 1 kg;
  • carrots - 100 g;
  • garlic - 2 cloves;
  • hot peppers - 0, 5 pcs .;
  • salt - 20 g;
  • sugar - 40 g;
  • table vinegar (9 percent) - 40 ml;
  • dill - 4 sprigs;
  • carnation - 4 pcs .;
  • water - how much will leave.

Method of preparation:

  • On clean and dry cans, spread garlic cloves, dill sprigs, carnation umbrellas.
  • Peel the carrots, cut them into circles, spread them on the jars.
  • Cut peppers into small rings together with seeds, distribute them in banks.
  • Put the washed-out patties into boiling water, blanch them for 3 minutes, transfer them to a container filled with cold water.
  • Peel the vegetables. Cut into 4 pieces. Fill jars with patisson slices.
  • Boil water, pour into jars, leave for 15 minutes.
  • Drain the water from the cans into the pan, add water and salt to it. Boil for 2-3 minutes.
  • Pour vinegar into each jar, then pour the brine into the jars.
  • Close the cans tightly. Wait until they cool down, put in the fridge.

Sample can be taken after three days. If the appetizer is harvested for the winter, banks under it must be sterilized and rolled up with metal covers. Pickled scallops prepared according to this recipe resemble mushrooms in taste.

A simple recipe for quick-cooking squash

Composition (1 l):

  • squash - 0, 5 kg;
  • garlic - 1 clove;
  • dill, parsley, black pepper, to taste;
  • water - how much will go into the jar;
  • table vinegar (9 percent) - 5 ml;
  • salt - 10 g;
  • sugar - 5 g.

Method of preparation:

  • Squabs boil 5 minutes in boiling water, cut into cubes about 1 cm in size.
  • Place greens, pepper and garlic on the bottom of the jar, then fill the container with slices of squash.
  • Pour boiling water into the jar, leave for 10 minutes.
  • Drain water in a saucepan, mix with sugar and salt, bring to a boil.
  • Add vinegar, stir, remove from heat.
  • Fill the vegetables with marinade. Close tightly.

After cooling, the billet can be stored in the refrigerator for a month. It is possible to taste the marinated pickles marinated in this recipe in two days.

Squashes are often marinated for the winter, but they can be prepared in a fast way, which allows you to try a snack in 2-3 days. According to many of these recipes, it is possible to stockpans for the future.

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