Marinade for vegetables
Votes: 4
Time: 30 min.
This basic marinade is suitable for almost any vegetable. In addition to vinegar, sugar, and salt, it includes spices such as allspice, cinnamon, celery seed, mustard, and black pepper—a standard flavor that can be adjusted or enhanced to suit your taste. After all the spices have simmered and their flavors have developed, you can use the marinade immediately or refrigerate it for months. If needed, you can marinate any excess vegetables you've purchased, not only extending their life but also providing yourself with a delicious snack.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups distilled white vinegar
- 1 cup of water
- 2.5 cups of sugar
- 1/4 cup salt
- 1.5 tsp allspice peas
- 1 cinnamon stick (8 cm)
- 1.5 teaspoons of celery seeds
- 1.5 tsp. mustard seeds
- 1.5 tsp black peppercorns
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Recipe:
Place all ingredients in a non-reactive saucepan and heat over high heat. Bring the mixture to a boil, reduce the heat, and simmer over medium heat for 30 minutes. Remove from heat and cool completely. Strain the liquid and store in an airtight container.
Exit: about 1 l.
Recipes with similar ingredients: allspice, celery seeds, mustard seed, black pepper, cinnamon
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