Vegetable marinade

Vegetable marinades occupy a special place in the Russian culinary tradition. Up to now, domestic hostesses use vegetable marinades in the process of making various culinary products. In addition, marinade or pouring prepared according to a special formula is used in the process of canning various food products.

Various types of vegetables and a special liquid component from spices, spices, salt, vinegar and water are used to make a vegetable marinade, as their name of the culinary product is understood. Professional culinary experts claim that vinegar combined with spices and spices, as well as sugar and salt, gives vegetable marinades a distinctive sweet and sour taste.

It should be especially emphasized that one or another type of product depends on the amount of vinegar used in the preparation of vegetable marinade. Currently, the following types of vegetable marinades are distinguished:



sweet and sour vegetable marinade;

acidic vegetable marinades;

spicy vegetable marinades.



Interestingly, the first two varieties of vegetable marinades are necessarily sterilized during preservation. The composition of sharp vegetable marinades contains a large amount of vinegar, which is a good natural preservative and is able to maintain its distinctive taste and consumer characteristics for a fairly long time.

Vegetable ingredients such as tomatoes, peppers, onions and garlic, as well as cucumbers and beets are used to make vegetable marinades. Often, vegetable marinade is made on the basis of a mixture of several types of vegetables. Most often, tomatoes and peppers, as well as onions, are used to prepare vegetable marinades. Mandatory components of vegetable marinades include all kinds of spices and spices.

In the modern global culinary tradition, you can easily find countless different recipes for vegetable marinades. as a rule, vegetable marinade is used for preparing meat and fish dishes, as well as for preserving food products. There are recipes for vegetable marinades that do not involve the use of vinegar, since the vegetables that are part of the culinary product themselves do an excellent job of decorating the taste of the finished dish.

It is noteworthy that vegetable marinades not contained in their composition of vinegar are used, as a rule, to improve the taste and consumer characteristics of animal meat, poultry, as well as fish and seafood. Vegetable marinade refers to those varieties of spices and seasonings that can be prepared easily and quickly at home.

In order to prepare a vegetable marinade, it is enough to cut and mix tomatoes, onions, carrots, as well as celery, bay leaves, salt and sugar to taste, as well as 3% vinegar. Often, fish, chicken or meat broth is used to make vegetable marinades.