Recipes for pickling cucumbers: blanks for the winter
Salting is the most common andsimple way to preserve cucumbers. The effect of preservation in salting is achieved as a result of lactic acid fermentation and the accumulation of ethyl alcohol in cucumber cucumbers, improving the aroma and taste of the product.
There are a variety of recipes for pickling cucumbers,for example, pickling cucumbers in a leaking container, in glass jars, in Hungarian, in cucumber pulp ... But despite this variety, the recipes for pickling cucumbers have a common cooking technology. In order for lactic acid fermentation to develop, cucumbers must be kept at room temperature for a day or two, but no more, since prolonged exposure will lead to the development of gas-forming bacteria and leads to softening of cucumbers.
All the pickles of pickles of cucumbers contain differentseasonings and spices: dill (umbrellas), pods of red and bitter pepper, grains of black and fragrant pepper, horseradish (leaves, roots), celery and parsley greens, bay leaf, and black currant, oak or cherry leaves, , so that the cucumbers are strong and crunchy.
Recipes pickles cucumbers are not suitable for everyonevarieties of cucumbers. For salting it is recommended to use from early ripening varieties - Cascade, Competitor, Muromets 36, Universal, Rhythm, Lyubimets, and from late ripening - Nezhinsky, Friendship 60, Winner, Knight, Donskoy 175. Varieties of cucumbers, intended greenhouses and greenhouses for salting are less suitable, and dessert varieties - generally are not suitable for this. Cucumbers better to select cucumbers of small size with a thin skin (zeleni), collected on the day of salting.
The recipe for a pickle for cucumbers consists of 10 literswater and 800 grams of salt. However, each hostess can have her own, a special secret to preparing the pickle. For home workpieces provide such a space for experimentation and creativity! An interesting result can be obtained if the apple salt is added to the brine, for example ...
When pickling cucumbers in tubs enameledbucket, pan or barrel first spices lining the bottom, then lay a layer of cucumber and so alternate. The last layer of cucumbers should be covered with spices. Above the container is lined with a canvas on which a wooden circle or a plate with a load is laid. Pickle should cover cucumbers by 3-4 centimeters.
For 10 kilograms of cucumbers you need to take 300grams of dill, 50 grams of horseradish, red peppers 3-5 pieces, 20 cloves of garlic and 9 liters of brine. Cucumbers in open containers last 1-2 days, and then are transferred to a cellar for long-term storage. Storage temperature should not be above four degrees of heat.
Cucumbers, salted in cans, are moreHigh Quality. The jars filled with brine are covered with capron lids and kept in a dark place until the end of fermentation, and then closed and transferred to a cellar for long-term storage.
For pickling only fresh densecucumbers, and ripe for this purpose are not suitable. But they can be used instead of brine, grinding on a grater and mixing with salt. Cucumbers, intended for pickling, are washed, laid in a barrel, shifted with spices and poured with cucumber mass. For 10 kilograms of cucumbers you need to take 10 kilograms of cucumber mass, 700 grams of salt, 200 grams of dill, 50 grams of horseradish (leaves), 15 cloves of garlic, 10 grams of bitter pepper.
An interesting recipe for lightly salted cucumbers in a bag. The recipe is interesting in that salting occurs in a dry way. Wash cucumbers along, pour salt and spices in a plastic bag, put prepared cucumbers in there, tie the pack, shake well a few times and put it in the refrigerator for a couple of hours. All the lightly salted cucumbers are ready.
Recipes of blanks for the winter are especially relevant in the autumn, when it comes time for these blanks.