2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In our country, the preparation of pickles is a tradition that continues to this day according to recipes left by our great-grandmothers. Almost all vegetables are suitable for winter cooking, and the conditions are only to be healthy, ripe and well washed.
Pickles are usually made from whole or chopped, raw or scalded, from roasted or fried, from one type or from a mix of vegetables. The most commonly used spices are parsley, dill, garlic, onion, black pepper, bay leaf, allspice, mustard and others.
The first step in preparing pickles is to salt the vegetables and let them stand for a while. Then pour vinegar and water or prepared brine of vinegar, salt and water. A common mistake is to add more salt. Many housewives believe that by adding more salt, the winter food will last longer.
However, this is a wrong action with the right technology for preparing jars. Large amounts of salt slow down fermentation. For the durability of pickles helps the addition of cherry or quince leaves.
The most commonly used salt gauges are 1 cup of coffee or 1 tbsp. 1 k. h. contains 70-75 g of salt, and 1 tbsp. - 30 g. The classic brine is prepared by adding 1 equal teaspoon per 1 liter of water. sol. However, if you also add vinegar, the amount of salt should be reduced by almost half.
It is mandatory that the prepared brine completely covers the vegetables. They will not emerge if you put a few crossed vine sticks or a smooth river stone in the pots. Used containers - jars, cans, etc. they must be very well cleaned.
If you use wooden containers, they should be well disinfected by extinguishing a small amount of quicklime. The dish is then covered tightly and kept for several days, after which it is washed thoroughly with cold water.
The pickling of the pickles starts after 3-4 days from its ordering. Pouring is done for the proper fermentation of the pickle and without it it will not work. Winter is best stored in cellars and basements that are easily ventilated.
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