2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
One of the most common ways in our country to preserve vegetables for a long time is the preparation of pickles. Almost all types of vegetables are suitable for pickles, but they must be perfectly healthy and clean.
Pickles can be prepared whole or sliced, raw or scalded, roasted or fried vegetables. In addition, they can be prepared from one type of vegetable or from two or more types of vegetables.
Parsley, celery, dill, garlic, black pepper, bay leaf, allspice, etc. are added to them as spices.
The pickles are salted either by leaving the vegetables salted for a while, then pouring vinegar and water over them, or by pouring directly with brine prepared from salt, vinegar and water. The second method is used in the preparation of a larger number of pickles.
Many housewives believe that salting pickles with more salt is a guarantee of its durability. However, they do not take into account the fact that a large amount of salt slows down fermentation. The amount of salt is determined depending on the vegetables and the way the pickle is prepared.
In the absence of home scales for measuring salt can use a coffee cup or tablespoon. One cup of coffee contains 70-75 g of salt, and one tablespoon - 30 g. When the pickle is poured only with salt water, for every liter of liquid is placed 1 equal cup of salt. If the pickle is poured with brine prepared with vinegar and salt, the amount of salt is reduced.
A very important condition for the preparation of a permanent pickle is that the dishes in which the vegetables are arranged are clean. This is especially true for wooden utensils - barrels, barrels. They are best disinfected by igniting sulfur or extinguishing quicklime. The sulfur is placed in a brazier or tin can. The guard is also placed in a vessel. When igniting the sulfur or flooding the lime with water, the vessel is covered with a thick cloth and kept for 2-3 days, after which it is washed well with cold water.
New wooden containers should be soaked for 2-3 weeks with water to remove the tannins that give the pickle a bad taste, with the water being changed frequently. Then they should be scalded with boiling water and covered. Disinfected containers should be kept full of water until the pickle is ordered. The water should be changed every other day.
An important condition for the preparation of good quality pickles is that the brine completely covers the vegetables. That is why it should be at least 10-15 cm above it. In order not to float on the surface of the brine, the arranged vegetables are covered with a pure white cloth and pressed with a cross or better with a wreath woven of vine sticks, quince and cherry leaves, which with their tannins also contribute to the durability of the pickle..
Pouring of the pickle starts 3-4 days after its ordering. The first week the pickle is poured every day, and the second week - every 1-2 days. Regular pouring of pickles is an important condition for fast and proper fermentation.
The room in which the pickles will be stored is also of great importance for their durability. The most suitable for keeping pickles are the cellars or cellars, which are warm in winter and cool in summer.
Recommended:
Culinary Textbook: How To Cook Meat And Vegetables?
In order to obtain a strong broth saturated with nutrients, it is necessary to place the products (meat, bones, fish or vegetables) in cold water and heat them slowly on the stove, and it is even better to cut them into small pieces. pieces.
Culinary Textbook: Proper Cooking Of Fish
Very convenient utensils for cooking fish are special long pots with a grid that has handles on the side. This removes the fish slightly from the water without tearing it. In the absence of such a vessel, it is recommended that large fish be boiled wrapped in a clean sparse cloth, pre-scalded and rinsed with cold water, and tied lightly with twine.
Culinary Textbook: Preparation Of Dark Broth
The bones separated during the boning of beef and pork are finely chopped and baked in a greased oven until shiny. Aromatic roots are added to the baked bones - carrots, celery, parsley, parsnips, onions, cut into thin slices. Baking continues until the vegetables acquire a dark golden color.
Culinary Textbook: Preparation Of Fruit And Milk Jellies
Jelly is fruit and dairy. Fruit jellies are prepared from fruit juices, fruit decoctions, white wine, sugar, essence, liqueur, gelatin and citric acid. Milk jellies are made from fresh or yogurt, sugar, gelatin, vanilla and essence. Fruit jellies are clear.
Culinary Textbook: Preparation Of Homemade Pork Sausages
Pork sausages are prepared from 4 parts minced pork and 1 part hard bacon, cut into small squares. To each kilogram of the mixture add 25 g of salt, 2 g of nitrate, 2 g of crushed black pepper, 5 g of red pepper, 2 g of cumin and a little finely chopped onion.
