The hot way of salting products allows to prepare them pretty fast and to keep for long time. Thus tomatoes, cucumbers and other vegetables are usually prepared since summer. It is easy to recognize the products salted in the hot way by the changed color and more soft consistency.
Technology of a hot way of salting
Salting products can take place in the hot way differently. Usually at first prepare a brine, bringing water to the boil and adding to it necessary amount of different spices, and then products fill in with it the sterilized banks laid in. After that banks need only to be rolled up, cooled and removed on storage in a cellar or a dark case. Thus usually salt cucumbers, tomatoes, paprika or cabbage.
Sometimes at a hot way of salting the products boil short time in the prepared brine, and then leave in it for several days. On the expiration of this time the pickles is usually already ready-to-serve. In this way often salt mushrooms or, for example, fat.
Secret of hot salting in correctly picked up amount of various spices and seasonings, they impact to a pickles characteristic relish. At the same time salt, sugar or vinegar should be added to already boiling water. And it is better to put garlic, burning pepper, fennel umbrellas, horse-radish, leaves of currant and raspberry directly in bank together with products.
How to salt products in the hot way
To salt tomatoes in such a way, touch them, having thrown out the soft and begun to rot fruits. Whole properly wash and lay in the sterilized 3-liter jar. In the course of laying alternate them to parsley branches, the allspice peas cleaned with garlic gloves, bay leaf, pieces of paprika and circles of carrots. Then prepare a brine – bring to the boil 1.5 liters of water, add 1.5 tablespoons of salt and 2 tablespoons of granulated sugar, pour in 1 tablespoon of vinegar and properly stir everything. Fill in tomatoes with this brine and roll up. Then turn to bank on a blanket and wrap up, having left before full cooling. To salt fat in the hot way, put in a pan 500 g of this product with a small amount of an onions peel, pour 800 ml of water and bring to the boil. Then add ½ glasses of salt, black and paprika to taste. You cook on slow fire about 5 minutes. Remove from a plate and leave a pan with fat for day at the room temperature, having covered with a gauze. On the expiration of the put time get fat, dry on a napkin a little and rub with mix from salt, a black pepper and the garlic which is passed through a press. Inwrap in pure fabric and remove in the fridge. 6-12 hours later the product will be already ready-to-serve.