It is better to preserve fresh-gathered fruits if they lay down day and even a little, then they need to be killed previously in cold water for 4 hours. Before some types of salting they need to be killed anyway. There are also other subtleties which need to be known, preparing zelenets.
For conservation of cucumbers it is necessary to take only good water – purified from a well, the well. If from under the crane water of good quality flows, it is possible to take it. If isn't present, previously purify liquid, otherwise the brine at storage will dim, and banks can "blow up". Take only pickling grades of cucumbers. Salad categorically won't approach, because of one such fruit all can, as well as because of one soft, lost freshness, a copy can be spoiled.
Unlike marinated, children can eat pickled cucumbers. To make such preparation for the winter, take on one 3-liter can:
- 1.5-2 kg of cucumbers (depending on their size); - 5 garlic gloves; - 1 leaf of horse-radish; - 4 leaves of red currant; - 5 leaves of cherry; - 2 umbrellas of fennel; - 3 tablespoons of coarse salt; - 1.2 l of water. Well wash out cucumbers if they dirty, slightly rub everyone a soft rag, moistening it in water, then well rinse. Kill them for 4 hours in cold water, then cut off tips from two parties. To bank well wash up, lay fruits vertically and closely to each other. Peel garlic from a peel, cut each segment in half.
In old times of the hostess pounded a pestle garlic, fennel and 1 tablespoon of salt, put this mix in banks for stronger aroma.
You can make so or distribute fennel, the cut garlic, leaves of currant, cherry almost in half and to put them when laying cucumbers on a bottom and in the middle banks, and a small leaf of horse-radish, having cut on 2-4 parts – in the center and upward. If you have well or spring water, then it is possible to use cold method of salting. For this purpose dissolve salt in cool water, pour out in cucumbers, cover to bank of cellophane and you store in the basement, a cellar, the fridge. If such water and similar storage places isn't available, use in a different way. For this purpose pour in bank purified water or from under the crane, from above on a neck of a container put a double layer of bandage, fill salt. Gradually it will be dissolved, and you remove then unnecessary impurity together with bandage. In such look the cucumbers have to stand 3-3.5 days. Twice per day cover them, overturn, then again put on a bottom. This way will help them to be salted evenly. After this time pour out a brine in a pan, bring to the boil, fill in cucumbers. Roll up banks sterile iron covers, turn, wrap up before cooling. Also a cucumber pickles is tasty. To make such, take:-1.5-2 kg of cucumbers; - 3 branches of parsley; - 6 peas of a black pepper; - 2 bay leaves. On 1 l of water: - 2 tablespoons of granulated sugar; - 3 tablespoons of salt (without hill); - 1 tsps of acetic essence. Place in the sterilized 3-liter glass jar the washed-up cucumbers with the cut-off tips, alternating them to seasonings.
Put parsley upward, then when flooding boiled water the top cucumber won't be "boiled".
Pour salt, sugar into water, bring to the boil. Pour out a brine in bank, let's stand 20 minutes. Then merge marinade in a pan, again put on fire. When liquid begins to boil, fill with it to bank, add essence, roll up an iron cover, turn and wrap up.