How quickly and just to salt vegetables?
A few years ago to me were necessary to take conservation of vegetables in hand, and I was unpleasantly surprised at once, having learned how many much on it leaves time. And any sterilizations, pasteurizations and rolling of covers in general cast me into the state close to panic!
Having a little accustomed in this case, I began to simplify resolutely process, trying to provide high quality of the received product at the same time. I refused all picklings with use of vinegar, acetilsalicylic acid and alcohol. Ceased to use heat treatment something - a brine, cans, covers and vegetables. I do not add any spices (fennel, garlic, horse-radish, pepper, etc.) at the first stage . After all this process of salting takes only a few minutes and does not represent any difficulties.
I choose vegetables for salting so that they were free of defects, the suitable size and surely fresh, especially cucumbers. If they lie down at least several hours in the refrigerator, quality of a pickles will be much worse. Then I stack the selected fruits (large I cut on pieces) in glass jars (without addition of spices), I fill in with a cold brine to the very top, I cork with usual kapron covers, I send to a cellar to storage, and - all! Approximately in a month when process of fermentation comes to an end, if necessary I add a brine in banks.
for filling I prepare a brine in advance. In suitable capacity I dissolve necessary amount of salt in cold (not boiled) water - and the brine is ready. I prepare quantity of a brine from calculation that on its 3-liter jar is required about 1 - 1,5 liter. Salt at the same time has to be not iodated and high quality (salt happens different too). I, for example, try to buy salt from the checked, reliable producer of this product constantly. And here large there will be a salt or small - the large role is not played. It is especially important to use good water when salting. I, as a rule, take water from a well or from an artesian well at the dacha. At use of water from a city water supply system - besides there will be a noticeable loss of quality!
The amount of salt for preparation of a brine for various vegetables undertakes a miscellaneous. On 1 liter of a brine the amount of salt following is necessary :
- cucumbers, vegetable marrows, sweet pepper - 60 g;
- tomatoes, water-melons, melons - 70 g;
- a white cabbage (not shredded) - 80 - 90 g
I salt the Shredded cabbage in a different way. I stack it in 3-liter jars, I condense a little, I fill from above in each can 2 St. spoons of not iodinated salt, I fill in with cold water and I close a kapron cover.
The vegetables salted in such a way turn out too sharp and saltish. They, of course, can be eaten and at once, having got from banks, but all - is better to take previously some time cut on pieces in sugar syrup. Now - that I also add necessary spices, directly to syrup.
On 1 l of syrup it is necessary for about 1 kg of salty vegetables.
The amount of sugar for various vegetables also undertakes a miscellaneous. On 1 liter of syrup I use the amount of sugar following :
- cucumbers, vegetable marrows - 3 tablespoons;
- tomatoes, water-melons, melons, sweet pepper - 5 tablespoons.
At the same time cucumbers and vegetable marrows have to be in syrup in the refrigerator of 3 - 5 hours, and tomatoes, water-melons, melons - 10 hours.
Changing amount of sugar, the time spent of fruits in syrup, it is possible to achieve the taste which is most suitable for itself.
After vegetables, at last, are ready, I merge a brine in separate capacity. It turns out very tasty, especially after preparation of tomatoes and water-melons, and is used for other dishes, for example, for pastries. I store salty vegetables, ready to the use, (without brine) in the refrigerator no more than 1 - 2 days.
I am attracted by such way of conservation of vegetables with the extreme simplicity and high quality of the received product. Such pickles till two years and even is stored longer.