The approach to home canning must be serious. If the proportions are not observed, the cans and lids are not properly processed, you will not only waste your energy, but you can also get serious poisoning. Marinating products is based on adding vinegar to preservation. In an acidic environment, conditions are created that are unsuitable for the development of harmful microorganisms. When salted, the gifts of the gardens are fermented with lactic acid bacteria, which feed on the sugars contained in the vegetables and fruits themselves. Pick your favorite recipe and try to make blanks.
It is necessary
-
- Salted cucumbers:
- can (3 liters);
- fresh cucumbers;
- water (1.5 liters);
- salt (3 tbsp. l.);
- umbrellas and dill greens;
- garlic (5 cloves);
- cherry leaf (2 pieces);
- horseradish leaf (1 piece);
- oak leaf (2 pieces).
- Pickled cabbage:
- white cabbage (1 kg);
- vinegar 9% (1/2 cup);
- water (3 glasses);
- granulated sugar (1 glass);
- allspice and black pepper (3 peas each);
- bay leaf (2 pieces);
- salt (1 tbsp. l.).
Instructions
Step 1
Salted cucumbers.
Use fresh, medium-sized, thin-skinned cucumbers. If your vegetables have not just been removed from the garden, then put the cucumbers in a wide container, cover with cold water and leave for six hours.
Step 2
Go through the cucumbers, set aside the rumpled or yellowed ones. You can make them lightly salted without preparing them for long-term storage. Rinse vegetables and herbs thoroughly with cold water. Lay them out to dry on a large towel.
Step 3
Scald the jar with boiling water. Place three peeled garlic cloves, a dill umbrella with stem and herbs, a horseradish leaf, one cherry leaf and one oak leaf on the bottom.
Step 4
Place the cucumbers vertically in the jar. Top with the remaining herbs and garlic.
Step 5
Make a pickle. Boil water and salt and pour the prepared cucumbers in a jar with a hot solution. The water should completely cover the vegetables.
Step 6
Cover the neck of the jar with gauze, leave the cucumbers to salt for 3 days in the kitchen. Then close the scalded plastic lid and place the jar in the cold. Let the cucumbers brew for at least a month.
Step 7
Pickled cabbage.
Chop the cabbage with a knife or chop. You should end up with thin, long stripes. Place it in a wide bowl, add salt and rub with your hands. If the cabbage is juicy, then it is enough to mash it a little to make the juice stand out. The harder kale will take some effort to cook. Squeeze the chopped vegetable lightly and place in the jar.
Step 8
Make a marinade. Boil water. Add black and allspice peas, granulated sugar, bay leaves to it, boil and leave to cool completely.
Step 9
Pour the cold marinade over the cabbage through a strainer. Cover the jar with a paper napkin, securing it with string or elastic, or tie a piece of gauze on the glass neck. Place in a cold place, preferably on a loggia or by a balcony door. After 6 days, the cabbage will be marinated. Transfer to small jars and refrigerate.
