Marinade and tincture

canned vegetables or fruit in vinegar marinade with the addition of spices (cloves, cinnamon, ginger, allspice etc.). Due to the acetic acid content in the brine, m. is divided into: gentle (0,4…0,8%), medium acid (1…3%) and spicy (5…6%). For fruit marinades, add to 25% sugar. Vegetable marinades can be made without sugar or with a little sugar (pickle). Marinades that are not certified and unsweetened are made of 5%
vinegar, and sweetened with 3%. Most often, pickles are made of cucumbers (pickles – certified) and mushrooms (pickled mushrooms – not validated). Beet pickles are also popular (beetroots), pumpkin, olives, peppers, onions, as well as plums and pears.

an alcoholic drink obtained by pouring spirit over the roots, fresh or dried fruit, also the herbs and leaving them to fade (color loss), and then pouring the tincture into bottles and maturing (aging). Tinctures are made mainly of fresh cherries, malin, black currants, blueberries, rowan, sloe or from fresh or prunes and apricots. You can make very dry tinctures without adding sugar, semi-dry with the addition of 3…5 day of sugar on 1 I, semi-sweet – 10 dag / l and sweet – 15…20 day / l.