Sumish for the sun ogirkiv. Pickles for the winter: Salting recipes for the winter What to cook from salted ogirkiv

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Cooking hour: 15 hwilin -24 year
Stray type: Shvidkі rіznosoli
Foldability: For a beginner

On the very ear of autumn, my family has a moment, when the fresh cocks are already a trifle full, and the salty ones are early. It's time for low-salt people, like to love and mature, and children. Today I will tell you, like a savory pickle of oysters in home minds different ways: at the pan, at the bank and navit at the package.

Lightly salted fritters in a jar in rose salt

Lightly salted fritters are prepared in a crispy sauce with classic salting. It is not necessary to sterilize anything, to roam those checks in the cold winter, to open a jar.

Gentlemen, take note! Use a sprat of ways to prepare savory fritters: dry, cold and hot. Name it for yourself. With a dry method, we use only strong spices, with a cold one, it is not heated, with a hot one, it is salted with sprinkles.

Ready freshly salted cinders at a liter jar. You can pickle chicks at the dishes, whether it be obligatory, then multiply the number of ingredients appropriately to the size of your jar.

Ingredients for pickling on a 1 liter jar:

Fresh ogirki - to remind the bank;
Nasinnya crop in parasols - 1 pc;
Chasnik - 2 cloves;
Kam'yana sil - 1 tbsp.

Wash the cucumbers and soak them in cold water. See buttocks, noses. Prepare the bank. Just rinse with її water from the faucet, do not require you to call the robot and sterilize.

You can narize the clock, so that you can better smell the aroma of yoga. Sometimes at the recipe, you should try to rub yoga on the rub. At the bottom of the jar put a small bowl and a parasol. Now the black of ogirkіv has come: put the vegetables vertically near the jar, so that you can evenly salt the fruits.

Please! Vykoristuyte fluffy varieties of ogirkiv. Rosemary is important! Choose fruits of medium size. Too big cinders will not be hard and will absorb their characteristic crunch, and small ones are more suitable for pickling for the winter.

Fill the jar to the top with strength and fill it with dill. Don't fight, don't crack the jar. Close it with a kapron cap. It’s better to take such studs in a jar with a twist.

Strength is guilty of rozchinitsya, to that after reaching the banks about every kind of good її shock. It takes 1 day to pickle the ogirka.

Note! The first harvest of vegetables in rose salt can stand at room temperature. When the sun is over, take the horns from the refrigerator. Through the inclusion of otstu in the recipe, the term is saving the entire amount of money, but it’s unlikely that the stink will be left already on the coming day.

Coughs of light-salted Swedish preparation with mustard

Girchichny powder is good and for swede pickling of ogirkiv.

Note! With the dry method of salting, the sturgeons are salted in wet juice and more absorb the aroma of spices. It takes 2 days to prepare, but the result of the variant is cleared.

If you prepare an influx, then you won’t get green. Add crispy chops and parsley to the recipe. Vymka can vikoristovuvati frozen greens.

Need:

Fresh ogirki - 7-10 pcs;
Kam'yana sil - 1 tbsp. with hot water;
Zukor - 1 tablespoon;
Girchichny powder - 0.5 tbsp;
Chasnik - 4 cloves;
Roslinna Oliya.

Do not be surprised that there is zukor in the recipe. Ale yogo varto take a little less, less salt. Salting is needed in order to enhance the taste of the mustard.

Prepare the vegetables, cut them on both sides. Break it down into 4 parts and put it in a bowl. Give the hourglass, trim it on the third and rub the skin shmatochok well. Sob ogіrochki satiated with the chasnikov's aroma, rose the spices with your hands. Add some mustard, tsukor, strong greens. For refueling, beat a tablespoon of olive oil, mix it up and cover it with a lid or spit, pour it in a cold place for 48 years.

Gostra appetizer with mustard is ready. Your guests appreciate the effort, but try to taste it yourself, they didn’t sip all the docks.

Salted sardines of Swedish preparation (not for the winter)

It is a way to eat salty fruits for the evening. Samy Swedish recipe.

Fresh ogirki - 7-10 pieces;
Chasnik - 5 cloves;
Kam'yana sil - 1 tablespoon;
Carnation - 2 pcs;
Peppercorns - 2 pcs;
Currant leaves - 2 pcs;
Khrin (leaf, root) - 40 g.

To pickle the package. I rajah take you bags for zapіkannya, to that stink of shchіlnі and plastmasovі zatyskі pozvodavlyat you postіyy vyyazuvannya and rozv'yazuvannya.

Note! Do not pickle vegetables "with buttocks". Mustaches of shkidlivy speeches accumulate there themselves. If you see vicorist stubs, grown near the vlasny city, you can not cut the kinchiki.

The best recipe will not take more than 5 quills to prepare. Put all the spices in a bag, cut the watchmaker with great little things, and rub the root of the chron on the third. The more you add to the chrono, the more beautiful and fragile the result will be.

Salt and add spices. Cuffs can be cut into 4 pieces for equal distribution of salt. Shake the bag well and close it with a seal.

If you have salted the stumps of the vranci, then in the evening you can boldly taste the package. Serve such roasts as best as boiled potatoes, chicken or meat. You can also beat them for the preparation of olives and other salads.

Note! Ogіrki low salt can be і for 5 khvilin. At such a time, it is necessary to carefully cut the vegetables and add all the spices. Put it in a bag and be a good coward. Leave on the table for 5 quills. Everything, the strain is ready. Ale will taste better, this option is more predictable salad.

Swedish method of salting ogirkiv with seler

Seler - king of sheep. Vіn korisny vіd kinchikiv root to kinchikіv stalk! Did you know that adding green tea to celery root becomes less caloric? Ladies, write down the recipe! A spicy relish is a miracle pidide for preparing a cicada appetizer.

Yak salted ogirki juicy swedish way? We need:

Fresh ogirki - 1.5 kg;
Hrin - 2 leaves;
Chasnik - 5-6 cloves;
Kam'yana sil - 3 tablespoons;
Cherry leaves - 4 pcs;
Celery stalks - 70 g;
Greenery.

Please! For salting do not go iodized that marine strength. Vykoristovyte zvichaynu kitchen. On the right, in the fact that iodine in the storage of salt reduces the concentration of salt as a natural preservative. Have your jars swelled out of fire? Possibly, wine is strong.

Prepare the chicks, cut the knichiki. Leafing, as far as you know, look at shmatochki. If you didn’t know cherries, vikoristovyte leaves of currant or oak.

The greens of the celery are dribly mixed and mixed with the hourly and greenery. Lay the leaves on the bottom of the jar, and draw greens with ogirki. If the jar is full, add strength and fill with cold water.

Note! Not varto for the recipe of lightly salted ogirkіv duzhe schіlno tamp the veggies. For equal salting between fruits, there may be a small difference.

It is not necessary to shake the jar, just cover it with cloth or gauze and leave it in a dark place to turn sour for 3 days. Already for a few days the stench leans on your plate.

Salting is a popular way of harvesting vegetables for the winter, including crispy ogirks, which harmoniously fit to any season. Salting ogirkiv for the winter - tens and hundreds of themselves different recipes, in which the amount of salt is added, vicarious spices and salting methods.

The preparation of ogirkіv for the winter was successful, it is necessary, as always, resolutely to feed the choice of vegetables. Ogіrki mayut buti mіtsnі, without poshkodzhen. Therefore, the best way is to prepare ogirkiv on the day of picking from the city. So the bagan was sorted out with rosemary, so that the stench nevertheless seeped through with spices.

It should be known that chlorinated water is not an option for salting. With spicy spices, masters rejoice currant leaves, cherry and oak. You can also vicorist vine leaves, bay leaf, chasnik, tsibula. It is recommended to soak and change the water before the salts of the ogirka, in order to get rid of the bitterness.

The main type of harvesting, cream, є solіnnya hot and cold ways.

Hot way of salty ogirkiv in jars.

At the bottom of the jars lay spicy leaves, then heavily tamped horns. Mіzh ogіrki can add leaves of cherry, currant and so on. Then fill the stumps with dill and cover with sterilized lids, mint 3 whilins and add water. Then the ogirki are poured again and checked for 5 quills. Dali the water and fill it with boiling rose salt from 30 g of salt per liter. Banks will wander and cool.

Є th recipe. Cinders are poured with dill and streaked with doba, and then put for 7-8 days at the basement. If the stubs are ready, it will be necessary to pour them out at the pan, and sterilize the jars. Cinders will need to be put anew with a new portion of spices and poured with boiling rossol (zlitim). Zalishaєtsya cork with caps and cool. In both vipadas, it is recommended to chill the soup.

Cold way of salting ogirkiv for the winter.

Pickles with seasonings are placed in jars, poured with cold brew - 50-60 g of salt per liter. In order to take off the roses, the force is cut off from a small obligatory water, and then we wag the cold water. We then slid the jars with gauze cloth and budded the sprat, so that they faded. Next, put the jars in a cold place on the second day at a temperature of 1-4 degrees, or at a temperature of 17 degrees. If the fermentation process is completed, it is necessary to top up the bottles and seal the jars without sterilization (hermetically). Take such reservations for temperatures no higher than 4 degrees.

Salted ogirkiv for the winter can be worked for other recipes. For example, stubs can be salted in barrels - not only oak, but also plastic ones. Popular є і method of salting ogіrkіv in packages.

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Obviously, everything can be bought in the store. I salted ogirk not є vignatok. Ale, if you are a good master, if you want to become her, then you will have to learn how to pickle ozhirki.

Salt ogirkiv for the winter is a special ritual, and how many recipes! Read from this article: how to salt stumps in cold and hot ways, mine original recipes salting ogirkiv. Read further.

Axis to please professionals.

How to properly salt the sturgeons, so that the stench tasted savory and crunchy?

In this video, you will know the most delicious video recipe for salted ogirkiv for the winter. Also, do you know why jars with ogirkami?

Solimo crispy fritters for the winter

For salting, it is necessary to prepare.

Clean up the dishes from the container, from whom you are going to roam the ogirochki.

Pіdіdіdut cans mіstkіstyu vіd 1.5 l up to three. Menі zruchnіshі triliter jars.

Pick up and about krishki.

For salting in a cold way, plastic lids are needed, as it is necessary to heat them up front.
For hot salting, you need metal caps and a garn zakochuvalna machine key.

Ingredients.

Well, the stubs themselves.

It is best for salting to use stumps of medium size, but of the same shape and color, with fine puffs.
Before pickling, stumps should be soaked for at least 2 years in cold water.
A lot of recipes are recommended to be cut in ogirkiv kinchiki, I don’t care about any of them, but the ogirki are salted and saved miraculously. So, what can you imagine?

Strength and spices.

Strength for pickling ogirkiv should be made of kitchen zvichaynisinka, the same as in simple paperous patches, without iodine and all kinds of additives.
For the cold method of salting ogirkiv, you need chickpeas, more precisely, parasols from the leaves, currant leaves, cherries and plums. Also, the cloves of the watchmaker and the root of the chronicle will not be taken. Nothing more.
For hot pickling, bay leaf, peppercorns and citric acid are used as a preservative. There is no need for annual herbs and leaves in a hot rose, but chickpeas and without them come out fragrant and crunchy.

Recipes for pickling ogirkiv for the winter - deliciously simple! Abo yak salt ogirki

Cold way - the simplest and most accessible

Ingredients:

stubs
currant leaves, cherries and plums
parasols crop
cloves of the watchmaker

Cooking method:

Soak cigars in cold water for 2 years. At a clean 3-liter jar, lay 2-3 teeth each. watchmaker, parasols and crop that leaves. Lay the studs on them more strongly, try to squeeze them more strongly. During the salting process, the cinders change and the jar is not full, and the empty space is easily penetrated by microbes.
Having put the stubs, at the skin jar, pour 1 tbsp. l. great salt from horseback.
Then pour it with cold boiled water and close it with plastic lids.
Turn the jar over once, burn down, so that the strength rises.
Put the jars in a cold place, not in the refrigerator. I’ll grow a little more calamity, then we’ll brighten up more often. Z-pіd lids can be rolled out, poured out and topped up unnecessarily. Remember this jar better and save it first. Ogіrki in this way are ready in 2-3 days, and they are saved in May.

To the point, stubs in the cold way of my love. Already the stench is telling me grandmother's stumps from a large oak barrel. Try it, don't be fooled!

Video recipe "Light-salted ogirki nashvidkuruch"

Hot way of pickling ogirkiv

Salting sturgeons in this way, you prepare homemade preserves in reserve. The stench does not care about saving in a cold place, but the salting process is laborious and unsafe.

You happen to tinker with dill, hot jars and fill the stumps with rossol 3-4 times. Stock up on patience and strength, the result of that war!

Ingredients:

stubs
zukor
bay leaf
peppercorns
citric acid

Cooking method:

Wet the cinders, put them in a 3-liter sterilized jar. In this recipe, ogirki change and become boiled, for which there are more deposits of ogirochki, and there are fewer tarts with refilled jars.
Boil the water and carefully pour the ogirki. Cover the jars with caps and fill them with 15 whilins.
Angry the water. Boil the other water and pour it over the cinders again. Leave for that hour. To anger the water at the great pot, add zukor and strength from the rosemary 2 tbsp. l. salt and 3-4 tbsp. l. tsukru one jar. Zukor picks up color and crispness in ogiers, but does not give rosemary to malt. Boil up roses.
At the skin jar, brew 0.5 tsp. citric acid Pour boiling rossol and roll up with brooms.

Banks can be taken to the buffet or to the far corner. My faggots, after wandering, I sunbathe in the warmth of the carpet for the booty. Like my mother did, I think it’s warmer there and the stench tastes so good.

Salty ogirki is a calmly Russian snack, without which you can’t do every day of feasting. That everyday smell miraculously complements with its spicy relish and spicy aroma. Vykoristovuyut їх as an element of a side dish and as an indispensable ingredient for rich favorites. Hiba can reveal our winter menu without vinaigrettes, rose salts and a new olive salad? The gentleman's skin has its own recipe for secrets, how to close the salty stumps for the winter, so that they are crispy, sweet and savory.

For salting, greens are best suited (underripe fruits of “milky” stiglost, which are vicorous in zhu) in the so-called “Russian shirt” - to finish with a thin skin, covered with rare large humps with black or white thorns. Before them, one can see such varieties as “Sasolyuvalniy”, “Nizhinsky”, “Phoenix” and others. all surfaces. Zavdyaki of the great number of thorns, which break off at the hour of picking up that mitt of ogirkiv, at the shkirtsy there are a lot of micro-openings - tubules. Through them, rosemary penetrates the middle of the swedish, and the stumps are salted evenly.

When harvesting densely pubescent greens, you can not cut them off the basis and take a smaller amount of spices and spices.

At the same time, there are anonymous varieties and hybrids of ogirkiv, specially bred for processing and can be pickled, canned and universally recognized. For home and industrial preservation, call for small greens, which are well placed in jars. Deyakі lords curl their little pimples (3-5 cm) or gherkins (Group I - 5.1-7 cm, II group - 7.1-9 cm) - such horns are especially suitable for children. Those who prefer more licorice (salad), but great options, for example "Zozulya F1", either take cinders, until you have caught the vigor, or cut them into pieces before laying them in jars.

Preparation of ogirkiv before salting

For conservation, it is best to vicorate freshly picked greens. If you plan to close them less than a few days in advance, then you need to save them in the refrigerator. The more the stench is taken care of, the more the stench should be soaked before pickling or marinating.

Zіbraniy harvest ogіrkіv spochatku sort and sort all overgrown and overripe, psovani and poshkodzhenі specimens. Vіdpovіdnі for rozmіrom that old-fashioned look greenishly peremivayut, clearing the saw, wood and wax sludge. Then they put it in a large container, fill it with cold water and let it stand for a few years (from 2-3 to 8-10 in fallow time, when it is fresh and fresh). In process urination the water of the kіlka is once again mined, overpolishing the greenery and seeing from the tops of the dry surplus of flowers. Bagatioh hvilyuє pitanya chi can be salted gіrki ogіrki. Dosvіdchenі lords stverdzhuyut, scho as a whole, that scho when wetting ogіrkova girkot znikaє, especially as anteriorly cut the fruit stalks or mіstsya їhny vіdlam at once with a part of the base.

Ogіrkov's conservation is rather primal. So that the jars with salted stumps did not slouch and did not vibrate, the deacons were glad to be engaged in preparations in the days, friendly monthly calendar: on the last month (at 3-4 phases) the first hour of the yogic passage for the signs of Aries, Taurus, Leo, Sagittarius and Capricorn. There is another thought about those women who cannot take care of conserving during menstruation. You can listen to similar joys and examples, but, in any case, if you salt the stumps more often and how correctly, you will win your skin independently.

Important stages of preparation are also important vibir tari for salting and necessary ingredients. For the old hours, the sturgeons were salted exclusively in barrels or in barrels of untarred oak. At the same time, not everyone can afford such a rozkіsh: it’s practically not possible to know a barrel, and it’s not necessary to save them from a Russian apartment, so gentlemen, with great obligations, have prepared to manage mainly with enameled pans or buckets, and in most cases, vipadkіv vіdraz vikoristovuyu.

A barrel of salted stumps was often lowered to the bottom of the river, and they were no longer hanging. Trivale salting at cold temperature the richness of relish and aroma, as well as the irresistible crunchiness, took care of it.

Strength is another important ingredient (after ogirkiv). It is customary for conservation to squirm large non-iodized sill. Dehto care what garniy relish I’m preparing for the preparation of the sea strength of the great broom, but at the same time, the spirny moment: you can’t guess at the dosing, so you need to put it more, lower than the traditional one (for which the sea is significantly more expensive). A serious role is played by the quality of water. As if under the hand there are no wells of the well, then the need is cleared.

Of the other ingredients, the previous preparation will also require watchmaker,greeneryі capsicum. To clean the cloves of the watchmaker and cut them into pieces, creep and leafy leaves (horseradish, black currant, cherry, tarragon, oak) - miyut, and scald with dill for the bazhannya; pepper miyut and rozrazayut: to clean the Bulgarian from the nose, the hot sound is silent.

The most popular recipes for preparing ogirkiv

Salt ogirka can be yak cold way: a way of fermentation in the process of lactic fermentation, so hot way, pouring dill. The cold salting is unequivocally korishnishiy, ale dove after cooking. Hot - shvidshy, the proteo for the new one often has an additive preservative (ocet), so that the sturgeons are actually marinated.

Prikhilniki healthy eating With success, replace store-bought (9%) estimates with natural ones: apple, grape thin, and add yogo 1.5 times more. We offer you the most popular simple recipes h cover technology cooking.

Cinders, prepared in a cold way, when fermented, they save the mustache of the color of the speech and swell with soft sourness.

Number of servings/volume: 2-3 liter cans

Ingredients:

fresh fritters - 2 kg;
strong kam'yana - 90-120 g;
water - 1.5-2 l;
krip, parasols - 3 pcs.;
chasnik - 3-6 cloves;
leaves of cherry, black currant, oak - 3 pcs.;
horseradish, leafing abo root (cloths) - 3 pcs.

Technology cooking:

The bottom of the prepared container, for example, a three-liter jar, hangs on the leaves, add a crackle and a hour of cuts on the chastochki.
At the same time prepare 60 g of salt per 1 liter of water.
The jar is reminiscent of stumps, soaked in front of cold water for 3-6 years. The bottom row sings to roar from the largest ogirkiv, placing them vertically, close one to one. Іnshі rozmіshchuet as zruchnіshe.
The filling of the chamber is filled with rose salt - room temperature, or we warm a little (no more than 35-40 ℃). Heat fill stimulates the activity of lactic acid bacteria, which will speed up the cob of fermentation.
The jar is covered with a lid and a ball of gauze; in containers with a wide mouth, cover them with a flat plate and install a small gnat with it, so that the cinders were completely covered with rose salt.
Harvest vitrimyut 3-4 days at room temperature. Then it is necessary to interrupt the process of intensive fermentation, otherwise the cinders can turn sour, rozm'aknut and spend coldness. For this purpose, clean up with cinders from a cold place, or carry out a thermal treatment: pour it into an enameled pan and boil 5 quills, wash the cinders with hot water, pour boiling rose salt (you can’t beat it, you can add okrіp) jars are covered with lids and sterilized with a stretch of 12-15 strands, after which they are sealed hermetically.

When cold rose salt is used, without thermal processing, stumps need about a month to be salted. You can save ogirki, salts in this way, without sterilization in the refrigerator in jars under nylon lids and a large capacity at the bottom. And sterilized and hermetically sealed cans are manually placed in the comora or kitchen cupboard de stinks can be safely preserved even at normal temperatures.

IN old recipes recommendations are being made to sour sturgeons in barrels at once with small kavuns. Rich gentlemen also sing salty assorted ogirkiv and green chi brown tomatoes.

Tse, perhaps, the simplest recipe, which may have rich variations. Cigarettes, when processed warmly, are cooked significantly more crispy and become crispy, and various combinations of spices and spices add to the flavor of flavor.

Number of servings/volume: 6-7 liter jars

Ingredients:

fresh cucumbers - 5 kg;
strong kam'yana - 120-150 g;
water - 3 l;
krip, parasols - 6-7 pieces;
Bulgarian pepper - 3-4 pieces;
hot pepper - 1-6 pcs. (deposit in rosemary);
chasnik - 6-7 cloves;
cherry leaves, black currant - 6-7 pieces;
chronu sheet - 3 pcs.

Technology cooking:

After the standard preparation, the cinders are laid out in jars, on the bottom of which there are leaves, crepe, pepper and an hourglass.
Prepare rosemary, adding strength to the heated water, bring to a boil and cook 2-3 quills, while stirring, so that the strength is broken again.
The filled jars are filled with dill, covered with lids and dried at room temperature for 5-7 days. In okrop, the main part of the bacteria is hygienic, and the cinders do not sour with it, but simply seep out. You can start it literally for a couple of years, like little salt.
For a thrival saving, I will prepare either to take it from a cold place, or to pour roses, bring to a boil and refill the cinders. Banks can be rolled up immediately after another filling or after additional sterilization / pasteurization in a saucepan with boiling / hot water or in an oven.
Clogged jars are turned upside down, covered with an old carpet and sealed until full. Let's take it from the greatest minds.

Salt stumps in a hot way are good as an independent appetizer and are suitable for adding to life, so as not to avenge acid.

Video

We took more sprouts of cicada and videoreceptives of pickling ogirkiv - with mustard, with bitter and with chili ketchup:

Kіlka rokiv worked as an editor of a TV program with leading growers of decorative roslins in Ukraine. At the dachas, with the best views of the agrarian work, I’m giving birth to harvesting, and for the sake of it, I’m ready to regularly weed, chop, pasinkuvati, water, pidv’yazuvati, prorіdzhuvati, etc. Perekonana, what are the most delicious vegetables and fruits - grown with your own hands!

Pick up the health cards and the flowers are necessary for the very cob of the flowering period, if it’s possible brown speeches they have the highest. Leave the flowers to tear with your hands, shaving off the rough quilts. Dry selected flowers and herbs, spread in a thin ball, in a cold place at natural temperature without access to direct sleepy light.

"Frost-resistant" varieties of garden sunnitsa (mostly - "half-night") so itself will require ukrittya, as well as primal varieties (especially in quiet regions, where there are snowless winters or frost, which are blacked out from the weather). All sunits have roots on the surface. Tse means that without covering the stench will freeze. The sellers' orders for those who are "frost-resistant", "winter-resistant", "to endure frost down to -35 ℃", and so on, are a hoax. Sadivniki are guilty of remembrance that no one has yet gone into changing the root system of sunitsa.

It is important that some vegetables and fruits (ciggers, stalks, all kinds of cabbage, peppers, apples) may have “negative calorie content”, so that when overpickled, more calories are consumed, lower they have. In fact, the etching process consumes less than 10-20% of the calories taken away.

You can select “your” seed for planting on the coming river (for example, the variety has already been honored). And with the hybrids, it’s marvelous: we’ll see, but the stench will carry the decaying material not of the same growth, from which they are taken, but of the yogo numerical “ancestors”.

Oklahomi farmer Carl Burns has bred an uncommon cultivar of richly colored corn that has taken the name Rainbow Corn. The grains of the skin cob are of different colors and shades: brown, erysipelas, violet, black, green and others. Such a result was reached by the way of the bagatoric selection of the most fermented premium varieties of that yogo crossbreeding.

One of the most effective methods for harvesting vegetables, fruits and vegetables is freezing. Deyakі vvazhayut, scho zamorozhuvannya zavodnya to spend the living і brown authorities Russian products. As a result of the investigation, it was found out that the decrease food value when frozen, it is practically daily.

There is no natural infection in tomatoes against late blight. As late as late blight attacks, die like tomatoes (and potatoes tezh), what would not have been said in the description of varieties (“varieties, resistant to late blight” - less of a marketing hіd).

Compost - organic leftovers that have been recycled, fresh soil. How to rob? At a cupboard, a pit, or a large screen, all the pieces are put together: kitchen leftovers, badilla of urban cultures, beveled to flowery weeds, thin needles. All tse peresharovuyut fosforitny boroshnoy, іnоdі straw, earth or peat. (Deyakі dacha residents add special composting composting.) At the process of pereperevannya kupa periodically steal or leak for a rush. fresh air. Sound the compost "zrіє" 2 years, but with modern additives, you can prepare it in one summer season.

Soloniy, sour ogіrok… Not just a vegetable from a jar, but a true symbol of the Russian feast. What kind of style is without a salty stump?
Salted ogirok - і warehouses of the eternal salad "Olіv'є", і component of the appetizing rose salt, і appetizer to the morning drinks. That one just like that, with potatoes, pickled crispy rump is loved by everyone. Well, and to prepare for the winter a sprat of cans of such salty ogirkiv for the malt, buv bi is a good recipe.

An hour of active preparation is 1 year 10 minutes. The ingredients are given in a 3-liter jar.

ingredients

ogirki - 2 kg
"bouquet" for pickling - 2 pieces
watchmaker - 1 head
black peppercorns - 20 pieces
winter pepper - 20 pieces
the strength of the stone

Cooking

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Burn the stubs relentlessly. If the cinders are not only from the garden, then fill them with cold water for a sprat of a year, rather for a night.

Prepare a bouquet for pickling and half the amount of pepper. Before the warehouse of the "bouquet", as a rule, enter: zrіlі parasols, crop, leafing chron, currants, cherries. Also vicory oak leaves, tarragon and fennel. "Bouquet" resolutely beat, chop coarsely. Divide the heads of the watchmaker into cloves and clean them from the husk.

Place balls in enameled dishes: a bowl of a “bouquet”, a bowl, pepper, a ball of ogirkiv, and so on, the docks do not run out of ingredients. Let's stop maє buti the ball of the "bouquet".

Prepare rosemary. At a liter jar, pour cold unboiled water to the top and put 2 tablespoons of salt. Razmіshayte to povozchinennya and wag at the dishes with cinders. Repeat the process, the docks of the stump will not be covered with rosol on the surface. Cover the cinders with a clean plate, so that the stench is not spilled. Leave the stubs to solubilize for 3-4 days. Hour of salting to lie down in the temperature of the povitrya. The warmer it is in the place, where the cinders are found, the more the salting process will be.

On the 3-4th day, the ogirki can be roamed. Even if the stench has not yet been salted to the end, then there is nothing terrible about the stink already in the jar. At the same time, prepare dishes for conservation: glass jars and metal lids, wash them with soda. Scald the jars with dill, and boil the lids for 5 chills.

Prepare a new “bouquet”, teaspoon and pepper for pickling. Vimiyte "bouquet", divide the heads of the watchmaker into cloves and clean them from the lushpinnya.

At the bottom of the prepared glass jar put a “bouquet”, a bowl and pepper.

Let's put some salted butts of yakomoga at the jar.

From rossolu, in which the ogirki fermented, to see the old bouquet. Put the roses on fire, bring to a boil. I’ll kick what I’ve done, know.

Rossol, to boil, pour the prepared cinders.

Roll jars with ogirkas in a negligent way.

Turn the jars with the burnt bottoms upside down and wrap them in a carpet for 1-2 days until they are finished. After that, how to prepare to cool down, bring them to the comor for saving.

For pickling, choose stumps of different varieties, even stumps will look crisp.

Don't beat up the iodine and dry strength.

Do not oversalt rosemary. If you put more salt, lower it is necessary, the process of wandering will be weak, or it will not be inflamed.

Rozsil when salting ogirkiv is guilty of buti kalamutnym. Tse means that lactic acid has been dissolved, as it can preserve power, and fermentation is right.