From the middle of summer and almost till the end of autumn, the hottest time for the housewives comes - the canning of fruit, vegetables and berries for the winter. 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
Marinated cucumbers of quick preparation are made without 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, dark green, with pimples, are taken. The tips on both sides should be trimmed. And if the vegetables are old, large, they can be cut into circles with a thickness of 3 cm. All is well washed and 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 products stand in this form before cooling, and then another half a day or all 24 hours. After the specified time, your pickled cucumbers of instant cooking in Korean should change color from green to brownish. After that, pour the pour again into a saucepan, pour in spices (pepper, pepper, garlic) and boil for 10-15 minutes. Cucumbers wash, wash the jars with soda. Re-pack the products, pour 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 crispy - a real joy for gourmets!
Marinade is "fast"
Very good, and such is the recipe, which includes a lot of flavored spices. In banks for the strength of the vegetable, it is recommended to put (on the bottom) the leaves of cherry and oak, and for the fragrance - necessarily twigs and umbrellas of dill, fresh or dry.
Preparation of pickled cucumbers according to this recipe is: laying 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. 2 teaspoons of salt and sugar and 2 tablespoons of vinegar (9%) fall asleep. Water is poured in, the cans are covered with sterile tin lids and sent to boil. The sterilization time 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, damp-free place.
Delicious you sundown!