The hot method of salting food allows you to cook them quite quickly and keep them for a long time. This is how tomatoes, cucumbers and other vegetables are usually harvested from summer. Hot salted foods are easily recognizable by their discoloration and softer consistency.
Hot salting technology
Hot salting of food can take place in different ways. Usually, the brine is first prepared by bringing the water to a boil and adding the required amount of various spices to it, and then the products placed in sterilized jars are poured into it. After that, the only thing to do is roll up the jars, cool them down and store them in a cellar or a dark cabinet. In this way, cucumbers, tomatoes, bell peppers or cabbage are usually salted.
Sometimes, with the hot method of salting, the products are boiled for a short time in the prepared brine, and then left in it for several days. After this time, the pickles are usually ready for use. In a similar way, mushrooms or, for example, bacon are often salted.
The secret of hot salting is in the correct amount of various spices and seasonings, because they give the salty its characteristic taste. In this case, salt, sugar or vinegar should be added to already boiling water. And garlic, hot peppers, dill umbrellas, horseradish, currant and raspberry leaves are best placed directly in the jar along with the food.
How to hot salt food
To pickle tomatoes in this way, sort through them, discarding soft and rotten fruits. Wash the whole ones well and put them in a sterilized three-liter jar. While laying, alternate with parsley sprigs, allspice peas, peeled garlic cloves, bay leaves, bell pepper chunks and carrot slices. Then prepare the brine - bring 1.5 liters of water to a boil, add 1.5 tbsp. tablespoons of salt and 2 tbsp. tablespoons of granulated sugar, pour in 1 tbsp. a spoonful of vinegar and stir everything well. Pour this brine over the tomatoes and roll up. Then turn the jar over onto a blanket and wrap it up, leaving it to cool completely.
To salt lard hot, put 500 g of this product with a small amount of onion husks in a saucepan, pour 800 ml of water and bring to a boil. Then add ½ cup salt, black and red peppers to taste. Simmer for about 5 minutes. Remove from the stove and leave the pan with lard for a day at room temperature, covered with gauze. After the allotted time, take out the bacon, dry it a little on a napkin and rub with a mixture of salt, black pepper and garlic passed through a press. Wrap in a clean cloth and refrigerate. After 6-12 hours, the product will be ready for use.
