There is no place
more simply Vladimir Odoevsky in the culinary essays of the 19th century wrote that better than our salty cucumbers there is no snack and cannot be. It is difficult to argue with the classic. Though couple more of recipes of a pickles could and be added.
the Encyclopedia of conservation
- Jam, jam, confiture and fruit jelly
- Juice, wine, tinctures and compotes
- For emergency Solenye`s
- , a fermentation and a mochenye
- of Az and Beeches - in bank
, a fermentation and a mochenye - the easiest and most available ways of preparation. And it is possible to keep thus practically any fruits: both fruit, and vegetables, and berries, and mushrooms.by
the Moon and cucumbers
With cucumbers connected resistant superstition - which - who will not begin to salt them in a full moon - the cucumbers which are allegedly salted under the full moon for anything not to turn out crackling. But for the “resolved“ days there is very valuable advice.
That cucumbers kept green color, drench them with boiled water. Prepare a brine - on average for 1 tablespoon (60 g) on 1 l of water. You can add vodka - to 30 g on liter that cucumbers crackled and were longer stored.
of the Grass - a make-ready at each culinary specialist the - a leaf and a root of horse-radish, cherry and bay leaf, burning pepper, etc. Sometimes add 2 - 3 oak leaflets, but there is an opinion that they cause a souring of cucumbers, and to us it to anything. The layer of spices is put on a ware bottom, then - cucumbers, better vertically and more densely. In the middle of capacity - one more layer of spices and when all cucumbers are laid, they are covered with the third layer. From above put a wooden board and oppression. The first 3 days hold cucumbers at a temperature of 15 - 20 °C, then put in on cold (0 - 3 °C). In such conditions cucumbers will be ready through one and a half - two months.
A what vkusnotishcha the crackling fresh-salted cucumbers! Cut off “buttocks“, densely lay cucumbers in a glass jar and fill in with a hot salty brine at the rate of 1 tablespoon of salt on 1 l of water. Shift layers of cucumbers fennel, leaves or the cut root of horse-radish and garlic. Special relish will be impacted by the crust of black bread wrapped in a gauze.
are Practically also salted also by tomatoes. Fruits of different degree of a maturity are good, but it is necessary to prepare them separately - green, dairy, brown, pink, red (with a dense thin skin and pulp). Is the most tasty dairy and brown. Fortress of a brine depends on a maturity of fruits. Green, dairy, brown and pink fill in with a 6% brine (3 tablespoons on 1 l of water), and red and large brown - 7% (3,5 tablespoons of salt on 1 l of water). >
For the winter it is quite good to p to salt also carrots. For example, dry way: clean 1 kg of carrots, chop, mix with 1 tablespoon. sugar, the same amount of salt and a pinch of caraway seeds, interlay with half rings of one bulb and densely lay in banks. Close banks and leave in the warm place and when begins to wander, transfer to cold.In the markets can buy
salty garlic. And do it so: clear of a peel, wash and, having kept 3 - 4 hours in water, rinse. It was necessary to lay heads in banks and to fill in with a cold brine (on 1 l of water of 50 g of salt and 50 ml of vinegar) and from above to put fennel with stalks and inflorescences. To leave at the room temperature for about two weeks, and then to take out on cold.
Popular object of conservation - eggplants. Small vegetables boil in salty water (2 tablespoons of salt on 1 l of water) to softness. Place under oppression, excess moisture will not leave yet and cool. On a bottom banks throw bay leaf, a celery, densely stack eggplants, strewing each layer with garlic, pounded with salt, and fill in with the boiled cooled brine (5 tablespoons of salt on 2 l of water). Maintain under a cover of 5 - 7 days, then clean to the cold place. >
it is the best of all for p to salt lamellar mushrooms - saffron milk caps, coral milky caps, svinushka, milk mushrooms, russulas, chanterelles, valu, honey agarics, gorkushka and so forth. There are two ways of salting. At hot mushrooms are blanched at first, thrown back on a colander, stacked in ware, add spice and season with salt.mushrooms 2 - 3 days soak
At a cold way in cold water, repeatedly changing it for removal of lacteal juice, then stack to the brim in the prepared ware legs up and season with salt. On a bottom, in the middle and from above put spices and seasonings: garlic, pepper, fennel, leaf of horse-radish, leaf of blackcurrant, bay leaf, allspice, carnation, etc. From above - a wooden circle and oppression. In process of subsidence of mushrooms (in a week) it is possible to lay a new portion, seasoning with salt and casting a brine - already two - three times. Put cabbage leaves (from them excellent stuffed cabbage turns out) on the top row. If capacity to cork and put on cold, mushrooms will turn out strong, vigorous, one to one. At such way of salting saffron milk caps are ready to the use in 10 - 12 days, milk mushrooms - through 30 - 40, valu - in 1,5 - 2 months.by
From all salty mushrooms in Russia especially appreciated saffron milk caps which divided into two grades: “kargopolsky krasnyak“ (pine-forest) and “the Tver bruises“ (fir-tree). The well-known “bottle“ saffron milk caps which actually salted in bottles delivered to an imperial table and exported to France. I. M. Radetsky in the “Almanac of Epicures“ wrote:“ Saffron milk caps salty in tubs, the best, kargopolsky, are delivered in July on Schukin the yard, are on sale at the cost from 10 to 15 to. for pound; in winter the price it increases to 35 kopeks for pound“. Money considerable for those times!
Saffron milk caps - really imperial mushrooms. They are such fragrant that do not demand any spices. Before salting they are not killed, do not boil, even not washed but only they rub off a damp rag, stack hats up, seasoning with salt (on a bucket 1,5 glasses of coarse salt are necessary). > Milk mushrooms it is not obligatory for p to soak
too, it is enough to wash out of them, to dry and lay in banks, having seasoned with layers with fennel and salt. Oppression can be not put, and to fill from above more salt and to cover with a cabbage leaf, but before the use such mushrooms should be soaked. - the best snack you will not find the crackling salty milk mushrooms with sour cream! > Fruit with salt
As it was already told by
to p, salt and make sour not only habitual vegetables and mushrooms. Try, say, a gooseberry: wash up berries, remove fruit stems and lay in ware with a wide throat. A brine (on 1 l of water - 4 h l. salts) bring to boiling, cool, fill in with it a gooseberry, cover with a napkin, press down oppression and put on cold. In 1,5 - 2 months excellent seasoning is ready to fish. However, it is possible also to meat, but then the immature gooseberry should be passed via the meat grinder together with garlic, to salt, roll up in banks, and before the use to add a little sugar. you Can salt
and lemons. Make an incision each lemon from four parties to a half and, having slightly squeezed that the section revealed, fill inside coarse salt. Lay in bank, having filled on a bottom of coarse salt, between layers of lemons - too salt, and, for example, bay leaf. Pour up to the top lemon juice and close. It will be ready in few weeks. You can just fill in lemons with a strong brine (the crude egg shipped in a brine has to emerge) and to press down a circle with oppression. Salty lemons are popular in Moroccan cuisine where they are crushed, mix with salt and spices (cinnamon, a carnation, a coriander) and give with fried fish.
Salty water-melons - snack to meat and fish. Small ripe water-melons are washed, pinned in several places a sharp stick and stacked in a barrel. From above put a circle and oppression, fill in with a brine (on 10 l of cold water of 1 kg of salt). Hold at the room temperature two - three days, then take out on cold (0 - 3 °C). In a month water-melons can be eaten. And it is possible to lay water-melons on one in plastic bags, to fill in with a brine, and to make top of a package a soldering iron. However, in the soldered package fermentation goes more slowly.
were Very much respected in Russia by soaked apples. Mocheniye can be considered as option of a fermentation and a pickles. Best of all apples of autumn and winter grades, with dense pulp, for example an antonovka, an anise, pepin shafranny, the Slav, simirenko, and also the Chinese and paradise apples approach. Apples before soaking need to be laid fruit stems up in oak barrels. Well on a bottom, through each 3 - 4 rows of apples and from above to put leaves of cherry, blackcurrant or sea-buckthorn. To fill in with a rye mash: on 10 l of a mash take 9,5 l of water, 250 g of sugar, 150 g of salt and 150 g of rye flour (it is parted with boiled water, salt, stir, defend and filter). Now it was necessary to cover apples with a wooden circle and to put oppression. The first 3 - 4 days stand them at a temperature of 15 °C (apples absorb a lot of moisture and it is necessary to add a mash that the level of liquid was 3 - 4 cm higher than a circle). Then apples expose on cold. Instead of a rye mash it is possible just to fill in apples with a sweet brine: on 10 l of water of 400 g of sugar and 50 g of salt.
Soaked cowberry - ideal seasoning to meat. Cowberry water not only lowers pressure, but also the hangover treats. The fine recipe is provided in “Lectures“ by Vladimir Odoevsky:“ Take ripe cowberry, wash up and dry; put in a pure keg, so that it was full, and pour in it over cowberry boiled water; give it will cool down and then, having corked, put on a cellar - till winter; - in winter try this water with sugar and your not goodwill to it will disappear; - every time, casting from a keg, add it also boiled water... You want to flavor: add to cowberry the fourth part of fresh raspberry, or cherries“. A piece of good advice - use!
the Collection of recipes
- Soaked bush pumpkins with apples and a magnolia vine
- Marinated vegetable marrows with red currant and pepper with a gooseberry
- Fresh-salted cucumbers with apples
- the Tomatoes preserved with beet
- Marinated vegetable marrows