2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Canning fruits and vegetables is, so to speak, a tradition in almost every Bulgarian house. Autumn is the season when this activity is in full swing.
Here are some basic steps in preparing winter food and especially pickles, which many hosts may know, but for other of you new information may be useful.
1. When preparing winter vegetables, it is good that the products are not produced in a greenhouse, but Polish, grown in the sun. Fruits and vegetables must be ripe, not overripe;
2. The products must be thoroughly cleaned and washed before cooking;
3. When arranging in jars, there must be at least one finger off the top edge;
4. When preparing pickles, the amount of salt depends on the type of vegetables and the method of preparation;
5. A guarantee for durability and quality of pickles is the observance of the exact proportions in the recipes. Large amounts of salt slow down fermentation;
6. When we do not have a scale to measure the amount of salt or sugar, we can use a tablespoon. One tablespoon of salt contains 30 g and sugar - 20 g;
7. When preparing pickles with only water and salt, add one cup of salt to one liter of water. When vinegar is added to the brine, the amount of salt is reduced;
8. In order to dissolve the salt well and for the good fermentation it is necessary to pour the pickle. Pouring begins about 2-3 days after cooking the pickle. The first week it is necessary to do this at least every other day, and then it can be done less often;
9. During fermentation, care must be taken to ensure that the process proceeds correctly. If we have added more salt and the fermentation is slowed down, it is necessary to pour out the brine and add boiled water. Then it is necessary to pour several times. When the salt is insufficient, the brine becomes slimy. Then drain, boil and add more salt. Softened vegetables are discarded and healthy ones are washed;
10. A guarantee of durability and quality is when the brine covers the vegetables at least ten centimeters. You can weave a hoop of vine, quince or cherry twigs and leaves to put on top. They contain tannins that increase durability;
11. The dishes we will use must be clean. The wooden pots are disinfected and kept full of water until the pickle is ordered;
12. After sterilization, the jars are turned upside down until cool;
13. The room in which the winter food will be stored is also important. The most suitable are the basements and cellars, which keep cool in summer and warm in winter.
When stored well and fermented properly, our winter food will lose only a small part of the vitamins and nutrients in the products.
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