Good hostesses try to make preservation for the winter. It is much more preferably than purchased products, the pickles and marinades turn out not only without chemical additives, but also is much more tasty, you can choose any recipe. For example, try to salt cucumbers cold-process.
It is required to you
- - 2 kg of cucumbers;
- - 1-2 umbrellas of fennel;
- - on 4 leaves of blackcurrant and cherry;
- - 2 leaves of an oak;
- - leaf of horse-radish;
- - 1-2 zubk of garlic;
- - peppercorn;
- - 3 tablespoons of salt;
- - 1 tablespoons of sugar;
- - 50 ml of vodka;
- - 1.5 l of water.
Instruction
1. At first prepare banks. On 2 kg of cucumbers it is necessary to take one 3-liter can. Wash up it and take over steam of 5 minutes. It is possible just to fill in with boiled water and to sustain 10-15 minutes, and then to merge it.
2. It is better to salt small cucumbers, it is desirable just broken from a bed. Well wash up them and drench with hot water then at once lower in cold water. Take in it 2 hours, during this time cucumbers will become impregnated with liquid, and further will turn out crunchy.
3. Prepare a brine for cucumbers. For this purpose put sugar and salt in 1.5 l of water and boil. As water will partially be evaporated, pour it 100-150 ml more. Cool a brine.
4. Wash up greens, clean garlic and put a half in bank. Then impose cucumbers, alternating to the remained greens. Add also some spice. Fill in with a brine, pour 50 ml of vodka and close boiled polyethylene covers. Such cucumbers have to stand in a cold spot, otherwise will quickly break covers. If it is correct to make everything, gradually cucumbers will be salted.
5. It isn't necessary to be afraid of a white deposit. Just merge a brine and heat it to boiling. At first fill in cucumbers with boiled water, and then a hot brine and roll up tin sterile covers. It is possible to store such fermented cucumbers 2-3 years.