Canning vegetables in jars is a great way to enjoy the flavor and nutrients of vegetables all year round.
This preservation technique not only keeps vegetables fresher for longer, but also enhances their flavor thanks to the use of aromatic herbs and a balanced marinade.
Below, we present a simple and detailed recipe for preparing canned vegetables at home, ideal for taking advantage of the seasonal harvest and avoiding food waste.
Ingredients (For a 3 liter jar)
Vegetables:
- Cucumbers
- Tomatoes
- Pumpkins
- Carrots
- Hot pepper (optional)
To add flavor:
- Garlic (2-3 cloves)
- Dill umbrellas
- Horseradish leaves
- Blackcurrant leaves
- Cherry leaves
Marinade (per 1 liter of water):
- 1 tablespoon of salt
- 7 tablespoons of sugar
- 4 teaspoons of acetic acid (70%)
Preparation
Preparing jars and vegetables:
- Sterilize the jars : Wash the jars and lids well. Then, sterilize them by boiling them in water for 10 minutes.
- Prepare the vegetables :
- Wash the vegetables well.
- Peel the carrots and cut them into slices.
- Cut the zucchini into small pieces.
- Prepare the herbs and garlic : Peel the garlic cloves and carefully wash the horseradish, blackcurrant and cherry leaves.
Marinade preparation:
- In a large saucepan, combine the water, salt, and sugar.
- Bring the mixture to a boil.
- When it boils, add the acetic acid and remove from the heat.
Packaging of vegetables:
- Place the herbs (dill, horseradish leaves, blackcurrant and cherry) and garlic cloves at the bottom of the jar.
- Add the vegetables in layers, distributing them evenly so that they are compact but not crushed.
- Pour the hot marinade over the vegetables until they are completely covered.
- Close the jars with the sterilized lids.
- Place the jars in a large pot of hot water (not covering the lids) and simmer for 10-15 minutes to seal the vacuum.
- Carefully remove the jars and let them cool completely to room temperature.
- Store in a cool, dark place for at least a week before serving to allow the flavors to blend.
Additional tips
- If you want a more intense flavor, you can add black peppercorns or mustard seeds to the marinade.
- For a sweeter touch, add a teaspoon of honey to the marinade.
- If the vegetables float in the jar, place a horseradish leaf on top to keep them submerged.
- Once opened, consume within 5 to 7 days and keep refrigerated.
Go ahead and try this preservation technique and enjoy crispy, flavorful vegetables anytime!
