House conservation - a fine opportunity to provide with seven tasty and useful vegetables and fruit. Diversify the table with pickles - unlike marinated, they are cooked without addition of vinegar. Varying additives and seasonings, you will be able to receive canned food with various tastes.
Pickles with red currant
Try to preserve cucumbers with addition of red currant. Banks will look very decoratively, and cucumbers will turn out strong, crunchy and very tasty. Neither vinegar, nor citric acid will be necessary - the bright relish to vegetables will be impacted by currant, salt and spicy herbs.
It is required to you: - 1.6 kg of fresh medium-sized cucumbers;
- 2 glasses of berries of red currant; - 1.5 liters of water; - 4 garlic gloves; - 10 umbrellas of fennel; - several branches of a tarragon; - 1 bulb; - 10 peas of a black pepper; - 4 buds of a carnation; - 4 bay leaves; - 60 g of salt.
For conservation it is better to use spring or pure bottled water.
Sterilize banks, having boiled them together with covers of 10-15 minutes. Then take out tanks nippers and dry. Clean onions and cut thick rings. Carefully wash out cucumbers and currant and dry on a towel. In clean banks lay onions, greens and spices, then place cucumbers. Stack larger on a bottom, small - is closer to a neck. Fill intervals between vegetables with red currant.
Before salting the cucumbers are recommended to be wetted for 3-8 hours in cold water.
In a pan boil water with I will drain and fill in with a brine banks to a coat hanger. Cucumbers have to be completely covered with liquid. Place banks in a pan, fill in them with water and sterilize in boiled water. Time of processing depends on volume banks. Liter tanks boil 15 minutes, two-liter - 20, and three-liter - half an hour. Take out banks from boiled water and close them previously sterilized and dried covers. Turn tanks and leave them for cooling.
Pickled cucumbers with mint
The cucumbers salted with addition of fresh mint, cherry leaves and a paprika differ in an original delicate taste. For conservation choose medium-sized strong vegetables without damages. Preservation do cold-process is possible - the salted cucumbers will keep color and hardness. It is required to you: - 2 kg of fresh cucumbers; - 200 g of a paprika; - 2 bitter pepper; - 3 tablespoons of salt; - 1 leaf of horse-radish; - 5 branches of a tarragon; - 5 branches of mint; - 8 cherry leaves; - 1 large umbrella of fennel; - 1 liter of water.
Use only coarse rock salt - it guarantees good safety of canned food.
Carefully wash up cucumbers, pepper and greens. Wet cucumbers in cold water. A paprika scrape seeds, cut strips or ringlets. Sterilize banks and covers and dry. Boil water with I will drain and cool. On a bottom banks put mint, a tarragon, leaves of horse-radish and cherry. Then place cucumbers and pepper in capacity, atop lay a fennel umbrella. Fill in cucumbers with a cold brine and leave open for two days. Then merge a brine, boil and again fill in with it vegetables. Hermetically close banks covers, turn, cover with a blanket and leave before cooling.