Marinating for the winter - 530 cooking recipes

Therefore, acid must be added to marinades: vinegar, citric acid. Also, of course, table salt and granulated sugar are added to marinades. The acidic environment, enhanced by additional preservatives - salt and sugar, prevents the products from deteriorating or becoming moldy. In addition, marinades also significantly improve the taste of products and make them completely ready for consumption. So, for example, it is extremely difficult to eat raw zucchini, while marinated zucchini can be safely placed on the table and offered as a cold snack. It is better to store all marinades in pre-pasteurized and sealed jars. In this form, marinades can be stored for many years, and nothing bad will happen to the products under the marinade. The main thing is that air does not penetrate into the marinades and that the jars are protected from direct sunlight and high temperatures. All types of vegetables can be cooked under the marinade, including: pumpkin, cucumbers, tomatoes, zucchini, carrots, garlic, onions, eggplants. Mushrooms, meat and fish look great under marinade. Marinated fish, as a rule, is intended not so much for storage as for serving immediately. Marinated fish is a traditional appetizer for vodka. The marinated meat is the future kebab. Before frying, the kebab must be marinated in vinegar and red wine. Here is an excellent recipe for a marinade for meat: onions - 2 kg, pomegranate juice - 0.5-1 l, bay leaf, allspice, ground black pepper. This marinade is made per kilogram of meat. The acidic environment, enhanced by additional preservatives - salt and sugar, prevents the products from deteriorating or becoming moldy. In addition, marinades also significantly improve the taste of products and make them completely ready for consumption. So, for example, raw fish under marinade