From the middle of summer and almost till the end of autumn for mistressescomes the hottest time - canning for the winter of fruits, vegetables, berries. Time for this takes a lot, as well as labor. That's why the owners are looking for such recipes, which would give the opportunity to cope with the work quickly, without compromising the quality of the products. We will also make our contribution.
Marinade in Korean
Pickled cucumberdo without a tedious process of sterilization. But that the banks did not explode, it is important to observe the correct proportions in the marinade and check that the vegetables are well impregnated with them. For conservation, small strong cucumbers are taken, dark green, with pimples. The tips on both sides should be cut off. And if the vegetables are too old, large, they can be cut into circles with a thickness of 3 cm. All is well washed and can be placed in cans vertically, tightly. Marinated cucumbers of instant cooking are filled with this filling (the number of components is calculated for 2.5 kg of vegetables): water - 9 glasses, salt - 1 glass, vinegar (6%) - 1 glass, large sweet and sour apples - 3 pieces. Pour into the pan specified amount of liquids, put finely chopped apples (remove the seeds), warm up to dissolve the salt, and leave to boil everything. Let the pour in pickled cucumbers of quick cooking will leave about 40 minutes on high heat. Remove the foam. Then pickle the brine, bring to a boil and pour into jars of vegetables, cover with covers.
Let the production stand in this form beforecooling, and then another half a day or all 24 hours. After the specified time, your pickled cucumbers of instant cooking in Korean should change the color from green to brownish. After that, pour the pour again in a saucepan, pour in spices (peppercorn, pepper, garlic) and boil for 10-15 minutes. Rinse the cucumbers, rinse the jars with soda. Re-pack the products, fill with a boiling marinade and roll or cover with nylon covers. In food, such cucumbers, marinated without sterilization, are ready within a week and a half. They turn out fragrant, sharp and crunchy - a real joy for gourmets!
Marinade is "fast"
Very good, and such is the recipe thatincludes a lot of flavored spices. In the pots for the strength of the vegetable it is recommended to put (on the bottom) leaves of cherry and oak, and for aroma - necessarily twigs and umbrellas of dill, fresh or dry.
Preparation of pickled cucumbers on thisthe recipe is as follows: we lay the cucumbers themselves, between them - a few cloves of garlic (2-3 per 1,5-liter jar), greens (see above), a few slices of hot pepper and 4-5 peas. It is filled with 2 teaspoons of salt and sugar and 2 tablespoons of vinegar (9%). Water is poured in, the cans are covered with sterile tin lids and sent to boil. The time of sterilization is 15 minutes from the beginning of the boiling of the marinade inside the cans. Cucumbers must change color. Then they take them out and roll them up. Store pickled vegetables should be in the basement or other cool place without dampness.
Delicious you sundown!
