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. Marynaty warzywne mogą być sporządzone bez cukru lub z niewielkim jego