The note how to salt cucumbers.
House conservation
House conservation
Select for salting not absolutely ripe dark green cucumbers in length from 9 to 14 see. Turned yellow, overripe a pickles don’t suit.
Cucumbers should be sorted on the size, to select damaged, overripe and rumpled, to wash and presoak in cold water within 2-3 hours, or to scald within a minute.
Stack them densely in the following order. On a bottom of container put fennel, garlic, a horse-radish and siliculose bitter pepper, then – a number of cucumbers, again spices, then a number of cucumbers etc. before container filling.
Leaves of a cherry, black currant and sugar put at will in a small amount. The weight of spices shouldn’t exceed 5 % from total of the salted product.
Bookmark compounding on a ten-liter cylinder: cucumbers – 6,5 kg, fennel – 200 g, garlic – 6-8 Zubkov, a horse-radish – 30 g, bitter pepper – 2-3 pods.
Bookmark compounding on 10 kg of cucumbers bochkovy posola: cucumbers – 10 kg, fennel – 200 g, garlic – 8-16 Zubkov, a horse-radish – 50 g, bitter pepper – 2-5 pods.
To prepare a brine, water warm up before boiling and add salt (according to the recipe). A brine compounding on a ten-liter cylinder: waters – 3,5 l, salts – 250 g; on 10 kg of cucumbers bochkovy posola: waters – 5 l, salts – 340 g.
Fill in ten-liter cylinders with a hot brine as it is possible more carefully, small portions. After every portion cylinders turn to warm up walls.
The filled cylinders cover with covers and maintain within days, then not so densely cork and take out in a cellar, that dobrodili, and for preservation. When cucumbers salt in a flank, corked in it establish in a cellar, a hot brine fill in through an opening in the top day and clamp this opening (not so densely) wooden stopper. For the third day a stopper hammer densely and on the top bottom pour water.