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Simple recipes for salty ogirkiv. How to properly pickle sturgeons for the winter at jars: a cold method. Secrets of savory ogirkіv іz crunch

Salted stumps are an indispensable part of the winter diet. The stench is good both on its own and in various salads and appetizers. In these articles, we can see the most popular methods of salting.

Kozhen for us to love half-ass and savory. Salted ogirka is a miracle solution, both for solo relaxation, and at warehouses of various salads. proponed best recipes for winter conservation

Salty crunchy cinders for the winter in jars in a cold way

For salting ogirkiv cym way you need:

  • stubs;
  • banks, imitі ta vysushenі zazdalegіd;
  • cold water (not from the tap);
  • strength: 2 tablespoons per 1 liter of water;
  • a couple leafing through the chrono;
  • a sprat of peeled cloves in the chapel;
  • black peppercorns;
  • creep;
  • dry mustard;
  • chili;

The first step is to start the conservation process, it is necessary to stock up on cans and lids that are suitable for expansion. Caps can be taken like kapron, and metal. However, the rest may have traces of corrosion of the metal in the middle of that ring.

First, proceed to preservation, soak the chicks in cold water for 3 years (for purchases in the store, increase the hour of cooking to 6 years). Zavdyaks of this simple operation, the vegetables will collect the necessary amount of water and will not later get it from the rosemary, which will allow you to get enough water in the necessary amount. After urination, wash the stumps with running water.

Remove caps and cans. Sterilize them neobov'yazkovo, prote is recommended if you want to sprinkle them with sprinkles.

Deposit ogirochki in banks, add | add | greenery. Also, at the same stage, add seasonings: mustard, chasnik, pepper, chili.

Take a saucepan, fill it with water. Add two tablespoons of great salt per skin liter. In this way, for a three-liter jar you need two more liters of water and three tablespoons of salt. Mix up the rozchin, scho wiyshov, let it stand. Thickening of the salt at any time should not be poured over. Dali - fill up to the neck, cover with polyethylene caps and pour in a cold place.

A couple of times a day, check the preservation of the flowers on non-critical rose-salted nibs. Skin from them can be refilled with rossol! As soon as the native land showed up a little, then you should slide it to the edge of the jar (the warehouse is filled with it yourself: take two tablespoons of salt per liter)

Do not worry about the drive of the wandering. Tse is fine. The colder the weather, the more you save conservation, the more time you need for the wandering process. We borrow 35-40 days with a credit card.

To make your fritters savory and crunchy, follow the recommendations:

  • For even salting, put chicks of approximately the same size.
  • Oak leaf to add crunchiness to the vegetables.
  • Do not fold the stumps close together, otherwise the stink will be spent crying.
  • Vykorivuyte kam'yana strength, in the form of crisp and iodized cinders will be over that soft.
  • Wipe the tips, in such a rank you can secure yourself in the form of losses.

In jars in a hot way without otstu under cold lids

Salting ogirkiv in a hot way is a technique that is passed down from generation to generation. This one is simple, but the recipe can be prepared for the winter with savory fritters. You need (for one liter jar):

  • ogirki - 800 g;
  • hourglass - 8 cloves;
  • the root of the chronu is a small piece of the zavdovka 2-4 centimeters;
  • peppercorns;
  • krip - 2 parasols;
  • 2 leaves of currant and cherry;
  • chronu sheet;
  • liter of water;
  • sіl - a tablespoon of hot water.

Nasampered, sort out the stubs. The stench is guilty of being shchilny, with an unearthly skin. Rinse them with running water and trim the tips from both sides.

Soak the cinders in cold water for 3-4 years. At this hour, sterilize the jars and boil the lids.

Washed krip, cherry and currant leaves, root and leaf chron. Leafing through the chronology, I put it on small shmatochki. Those same repeat with the root. We clean the clock.

We put pepper at the bottom, leafing currants and cherries, adding half a portion of the crop, leafing the chron.

Maximally fit the rims, trying to minimize the space of the middle bank. On top we put a chapel, krip and hrn, which is overflowing.

To prepare roses, add strength to the water and mix thoroughly. Fill in the gaps. Cover with a lid and put it in a cold place, or in the refrigerator. Vitrimuvati with a stretch of 1-2 dB.

Zlivayemo rozsil at the pan, add to the new pivsklyanki lead that on the great fire is brought to a boil. Filled with cim roses jars.

The jars are hermetically twisted and turned upside down, burnt with a warm scarf or a scarf and trimmed like this for 10-12 years. Because of what we are guilty of taking away from the dark place.

Salt pickles for the winter for picking up from the apartment

It is not for the skin that it is possible to save conservation from the pudval, so the recipes for saving vegetables from the apartment are popular with rich lovers of salt. We suggest the simplest and most savory of them.

Sterilize the lids before the cob of the sun, the jars themselves can simply be rinsed with dill.

Lay spices at the bottom, so that they can go up to the so-called “picking wine”, which you can buy in a specialized store or on the market. Also, you can add a sheet of horseradish or tarragon for topping the fried bones. All the spices are better than the yakomoga.

Tamp the stumps into jars, sip, so that you could be in the middle of the least free space.

Prepare a bottle: for a ten-liter bucket of water, you need 3 bottles of salt. Kindly mix up the roses and fill them with cinders. Fill them with two or three dobies.

On the third day, it was poured out at the pan. So, as the ogirochki asked, we take one jar and report it to others. Note that the vegetables were lying one to one.

Pour two ogirks with sprinkles, let’s infuse with a stretch of five quills. Kip'yatimo rose, twisted yogo, schob rozchin povnistyu crooked vegetables. Close the jars, turn them over and turn them over to heat at night. The last thing is tolerable in the dark place in the apartment.

The most delicious recipe for crispy salted ogirki

Obviously, the skin gentleman knows his recipe nay-nay. However, we share with you the method of salting ogirkiv, as with ease you can become your kohana. The cucumbers look fragile, spicy, slightly licorice.

For one liter jar you need:

  • five liters of water;
  • sil - 50 g;
  • zukor - 100 grams;
  • estimate 9% - 100 ml;
  • ogirki - 1 kg;
  • cibulya ripchasta - 150 grams;
  • bay leaf - 20 grams;
  • black pepper for relish;
  • bunch of crop

Pour the cibula with calves, put it on the bottom of the tinted jar. Put black pepper and crepe.

Rinse the cinders thoroughly with running water, trim the rinds. Save money at the bank.

For the marinade, boil water, add strength to it, zukor and otset. Pour hot marinade jars of ogirkami. Pour water at the saucepan, bring it to a boil and put a jar there, covered with a lid, so that the water is equal to half the capacity. Sterilize 10 strands. Don't sneer, like cinders remember the color, tse harazd.

Distant bank and zakochuemo. Take care of the cold dark place.

On the topic of conservation for the winter:

We offer you the simplest, but at the same time savory recipe for salting ogirkiv without sterilization.

Ingredients:

  • fresh cinders;
  • creep;
  • horseradish;
  • Bulgarian pepper;
  • cherry and black currant leaves;
  • watchmaker;
  • ottova essence;
  • great strength.

For this purpose, the stumps were hard and brittle, soak them in front of the cold water.

Put a leaf of chron, krip, one leaf of cherry and one black currant at the relatively close jars. On the greens we put stumps, it is better to take vegetables of a small size. Rіzhemo bulgarian pepper in pieces and correct it there.

Clear the watchmaker and directly deposit it at the bank along the perimeter. Put krip on top of the stumps.

Boil water. Pour in the stumps, bud ten quills, after which you pour out the pot and bring it to a boil again. Re-fill the motherland at the bank. Repeat the procedure one more time.

Prepare rosemary for pickling. Put the water you pissed off on the fire. Add one tablespoon of salt and zucru to it. Top up the trochs and replace the vipara.

Now add 1 teaspoon of the 70% concentrated ointment.

Fill the jars with boiling rossol and roll them up. Turned upside down and wrapped tightly. This is necessary for the sake of warming up well. Even our marinated stumps are prepared without sterilization and it is important for that.

Take the ready preservation from a cool dark place.

Pickles for the winter with mustard

Tsey recipe will definitely fall to the relish of gostrenkogo lovers. And it’s even easier to salt such a salt! For what do you need:

  • ogirki - 10 kg;
  • a chasnik, more beautifully kupuvati juveniles - 150 grams;
  • creep;
  • cherry leaves and chronu;
  • hot red pepper;
  • water - 5 liters;
  • gіrchichny powder - 150 g;
  • peppercorns.

How and for any other way of pickling ogirkiv soak them for six years in cold water. Boil water in a saucepan and cool it down to room temperature. Sip the strength and mix until the crystals are fully expanded. Get the sterilization of jars and lids. At the very bottom of the skin jar put spices and seasonings. Stash the studs on top. Pour rossol, give the beast one spoonful of hot water from hot water. Close the jar with a nylon lid and put it away for safekeeping in a dark place. The vegetables will be ready in about a month.

How to salt correctly: secrets and rules

It’s a good idea to think about how to cook savory salty ogirki - it’s a tricky task. However, there are many difficulties in conservation, as it is necessary to get some recommendations.

  • Choose yakіsnі ogіrki. Obviously, by ourselves ideal option you will, as if you grow them on the vlasny ridge. Prote fit and bought from the store. Give the priority to small ogirkas, because the stench is more likely to be salted and more roztashovuyutsya in a jar. Help for harvesting vicory and especially young vegetables. On the dotik, the stench is guilty, but it is firm and not dark.
  • Salt the sturgeon better in clean well water.
  • Whisk your favorite spices. It’s better not to shkoduvati, even stink to give the vegetables a unique relish and aroma.
  • For conservation, it is best to go kam'yana sil. Zavdyaki їy ovochi matimut povny that nasichechny relish.
  • To save the jar from vibuha, add one tablespoon of burner to it.

A tasty hedgehog is one of the secrets of a happy life. And home-made preparations can be mercifully made to the level of delicacies! Now you know the best recipes for salted ogirki and without any problems you can please your loved ones with that savory brown preservation.

The most delicious pickles for the winter in jars and other containers have learned to prepare the very words. Today, there is a great variety of recipes for the methods of preservation and salting of the sheep. You can salt the stumps in a hot, cold way, under a kapron lid or a metal smut - smut, so that the vegetables are fresh and springy.

To finish the non-primary ways of preparing ogirkіv for the winter, and the most recent and one of the first ones to prepare the most delicious ogirkіv from the harbuz. Today, crunchy ogirka is ready for the skin of the master. Salt allows you to increase your diet and supplement other charges, if there are not enough fresh vegetables on the menu. They live like self-reliance, add roses, salads, and rose miraculously vicorist like an okremy drink.

In order to salt the vegetables, it is necessary to know the basic rules and methods of cooking.

Canned vegetables can be done in different ways. Recipes to lay their secrets of salting ogirkіv and vіdmіnnosti one vіd one, but also some basic rules, which are added in order to prepare savory conservation.

For the cob of varto, choose the right vegetables for pickling. Here the role is played by those in which way the fruits are prepared. For example, pickling ogirkіv for the winter in liter jars will be small and approximately one size of vegetables, which allows you to neatly arrange them for containers without damaging their integrity. Є recipes, de fruit need to be cut with kiltsami - for whom you can win more and more nerіvnі ogіrochki. So varto give respect to the schіlnіst, the color that brilliance is more poshkodzhen.

For conservation, it is ideal to use mites and unripe fruits with a puffy skin. After the product has been selected, it is soaked in cold water for 2-3 years. And one secret, so that the chicks were well salted and seeped with rose salt: their tails of the troch are seen from both sides and in which place they sprout a sprat pierced with a saw.

A great role is played by the dishes in which the vegetables will be prepared: they can be perfectly clean. The jars themselves need to know thermal sterilization. Bagato lord dosі give priority to soda and mile roses for mitt cans and dіzhok. The lids are in the fallow in the material, from which the stench is prepared, they can also be processed in pairs or in sprinkling. Nehtuvannya elementary rules for the preparation of containers can serve as a distance to illumine the sourness and bring to the point of succumbing.

May be important and water, for which there is a supply for ogirkiv: there may be clean, without houses. You can vicorate distilled water, bought from the store.

In the obov'yazkovom order for pickling ogirkiv vicorist force - it gives the necessary relish. Various recipes sing the number of people, but invariably those who are strong enough to win over like a stone. Dosvіdchenі gentlemen ahead, scho vіd vikoristannya drіbnoї i tim more than sea salt vodka become soft and not crunchy.

Can't miss the flooring important moment, like spices and spices. The stench itself allows you to cook delicious and fragrant pickles. For example, in order to achieve crispy ogirki, it is necessary to put the peeled oak bark in a jar or a tub. The classic recipe for salted ogirki for the winter in jars includes an offensive set of spices and spices:

  • spices of crops at once from succulents (parasols);
  • leafing through the chronicle of that currant;
  • pepper, sil, chasnik.

Other recipes can replace other ingredients in spices and spicy herbs.

Salting methods

I have a lot of recipes for salting ogirkіv for the winter, but all the stinks without blame are added to 2 different ways cooking: cold and hot.

In a cold way, you can quickly and easily prepare vegetables in reserve. Recipe for salting ogirkiv attacks. For the cob of the cob, it is prepared to lay out the fruit, pour it with cold rose salt and close it with a nylon cap. Rozsil get ready quickly: add strength and goodness to the water, so you can add a watchmaker or spices to the ruling court. Tse Samy Swedish way salting. Mistkіst z ovochami zberіgayut from the refrigerator chi loha - it's important not to zagotovlyu in the heat, otherwise it won't be zіpsuєtsya.

Even for salted ogirkiv, the recipe is offensive: a hot method can be cooked on the fire of the rosemary itself and cans are boiled with metal lids. The most popular way is to cook stumps of salty crisps in jars. The Danish method allows you to reach a unique aroma and relish of a hot brew. For a classic look, the preservation of ogirkiv by the given method is done like this:

  1. Getting ready to expand. At the okrip add the necessary spices and spices, give a real hour to boil.
  2. Pour prepared rossol jars with ogirkas up to half and fill them in such a way for a deaky hour.
  3. After a good hour, top up with roses and zakochuyut jars with shiny lids.

Salty cinders from the jars take a deaky hour from the room temperature, after which they correct the cold place for a trivalent term. Establish your own subtleties for the preparation of this kind of pickles: informed gentlemen recommend adding grains of mustard in a container, so that it does not ferment, but leafing through the chrono, they will help to fade the appearance of flowers.

Other recipes for salted ogirkiv

For the sake of saving salt, it is best to use the hot method of cooking, and for the help of cold salting, you can cook vegetable shvidko, but the stench is saved not so long ago.

Swedish recipe

For cooking, you need 2 kg of vegetables, 3 crops, 1 clove of tea leaves, 5 leaves of currant and cherry, 8-10 peppercorns, leafing that root, 1.5 liters of water, 2 tbsp of burner, ¼ cup of salt.

Before that, salt the stumps as quickly as possible; The very fact is to allow saving the thicket. The fruits are placed in a 3-liter jar, and the leather ball is sipped with spices, herbs, tea leaves and chron. Rozsil prepare okremo (strength and alcohol hang by the water), after which they pour jars. In such a way, crunches are prepared without otstu, the world is warm and even savory fritters.

Gostri ogirochki

For the preparation of pastures and gostrikh salted ogirkіv, an offensive recipe is needed. The fruits are soaked in cold water for 2-3 years, after which they are placed near the jar. At the bottom of the container, it is necessary to put a bowl, pepper, crepe and root chron. Force put іz rozrahunka 1 tbsp per 3 liters of water. The jars are covered with a kapron lid and placed in a cold place - a bunch of roses will be kalamutny, and then we will step by step brighten. You can live in such a sun already for 2-3 days.

Qi recipes show how to salt ogira for the winter in jars of shvidko that is simple. Varto memory, scho like the amount of salt and spices, the savory relish and the quality of the salt.

As well as conserved vegetables with the method of thriving savings, it is better to vicorate the hot way of cooking.

Recipe for zapashny ogirkiv

Three ingredients needed:

  • stubs;
  • sіl, tsukor;
  • watchmaker;
  • horseradish;
  • bay leaf;
  • citric acid;
  • water;
  • creep.

Ogerochki mayut buti already taken and soaked in cold water. Banks are sterilized at the same time. Boil water in an okremu ware. The fruits are laid out near the jar and filled with dill - so the stench stands for 15-20 hvilin, after which the water is poured.

For rossol, boil water and pour it over the vegetables again, then pour it again and add spices and spices to it. Citric acid is poured into a skin jar and then poured with rossol. Banks made of salty stubs are taken for a few days to save in warmth, when they turn upside down and burn at the bottom of the carpet. If they are lowered at the loch or put at the comoria.

Recipe for gostrikh and crunchy pickles

How can you suggest how to pickle stumps in jars with additional oak bark, how to give the salts a special piquant relish and crunchiness. For salting, it is necessary to prepare stumps, cherry leaves, currants, krip, korіn khronu, sil, chasnik and oak bark. You can stay in pharmacies. At the bottom of the sterilized jars, all spices, herbs, leaves, and 1 tsp are placed. trimmed measles. Cold rose salt is poured into jars with fruits and covered with nylon caps. Place the containers with salty cinders in the dark and cold places.

Recipe for "Ogirki in Ogirki"

This way, falling down to something like a bagat, to the one who makes a simple wine, and the fritters look superbly savory. Vegetables must be carefully selected: one part for the preparation of ogirkovo masi, and the other for whole salting. Ingredients for fermenting vegetables:

  • strength;
  • watchmaker;
  • creep;
  • leafing through the crown, cherries, apples, raspberries and grapes.

To prepare the “caviar sauce”, it is necessary to grate fresh occires on the great grater, add strength and spices to the mass. At the bottom of the jars, we put leafing that root of the chron, we add the horns and fill it with masa. We finish laying the leaves in a chrono and a watchmaker, after which we curve it with kapron caps and put it in the refrigerator. Already for 2 tyzhnі "Ogirki in ogirkah" you can put on the table and enjoy them with gusto.

Dosvіdchenі kulinary recommend taking garni and schіlnі ovochі for salting. Recipes of ogirkiv for the winter in jars need to be chosen for your taste and for the sake of the fact that the stench will be added. For example, for rossolnik it’s better to vikoristovuvati pickled vegetables, And for salads, hard and crunchy salted cucumbers are more suitable. You can add spicy herbs not only traditional krip and horseradish, ale and tarragon, selera, basil, parsley, mustard and saffron.

We will especially savor the salt, cooked in tomato juice. You don't need to be afraid to experiment with different canning recipes, even if you can choose the most delicious methods of canning with the help of your own knowledge.

The simplest way to prepare salted ogirki for the winter is to pickle them in three-liter jars. Revision of the recipe with the minimum number of ingredients. Written, maybe, zabagato for himself easy prescription but I wanted to take care of all the nuances.

Inventory and ingredients for salting ogirkiv

Inventory for salt in three-liter jars:

  • tablespoon;
  • triliter jars.

Obov'yazkovі іngredientsi for salting ogіrkіv:

  • Pitna water;
  • sіl kitchen;
  • stems of crop with parasols to the leaves;
  • leafing through the chrono;
  • stubs.

Water for salting should be taken from a jar or a well, but tap water is acceptable, filtered or standing.

Leafing through the chron and the stalks of the crop are needed for the recipe, not only for the preservation of crunchy powers, but also for the aroma, but also for fixing the greens in the jar, which will save them splintering.

You can fix the stumps in a jar with one stalks of the crop, and while leafing the chron, you can replace the leaves of cherry, oak, black currant all at once, or you can make one krip.

Additional (neobov'yazkovі) ingredients for salted ogirkіv:

  • a pod of hot pepper;
  • watchmaker;
  • black currant leaves;
  • cherry leaves;
  • oak leaves;
  • bay leaf;
  • spicy pepper.

I use vicorist for pickling ogirkiv in three-liter jars, there are no more obov'yazkovі іngredіentsi, but you can add more, for good bazhanni, schos іz dodatkovih ones. Lay neobov'yazkovі іngredієnti, first lay the greenery at the bottom of the container.

For the preparation of the rosemary of vicorist, one of the three-liter jars is poured into the yak, water is prepared and the strength is added from the rosemary: 2 tablespoons with hot water for 1 liter of water.

If you prepare one three-liter jar of salted ogirkiv, 2 liters of rossol will be enough.

Salted ogirkiv in three-liter jars

Salting greens, like sauerkraut and pickled apples, is used for the milk-acid fermentation in a salty medium, like a sprout of other micro-organisms. Nadally, the accumulated lactic acid itself becomes a preservative, which will help the dog to eat salted ogurts when saving.

Three liters of jars, stumps and greens (creeping, leafing through the chron) are to be washed and rinsed with tap water. It is not necessary to fool the banks.

Salting process of ogirkiv

  1. It is placed in a three-liter jar of large details of a leaf of chron and a sprat of leaves and a parasol of crop.
  2. The largest cinders are placed vertically on the bottom of the jar, and the beast is laid out more. The upper rіven zelentsіv is guilty of buti on the vіdstanі close to 5 cm (sіrnikova box) in the edge of the neck of the jar.
  3. The whole leaf is lightly rolled into a small bundle and placed in rings on the butt ends of the inner surface of the jar. We start laying from the upper part of the sheet.
  4. We take the stalk of the crop with parasols to the tails. The parasols are laid on the greenery in the center, and the stem is repaired, as before the leaf of the chron, by placing rings on the inner surface of the jar. Stezhimo, so that the parasols were pushed up by the stems and did not vibrate from the necks.

Cinders, deposited in three-liter jars and fixed with rings of the leaves of the chron and the stalk of the crop
  1. We fill the jar with rose salt, but not to the top, and a troch is higher for the upper rіven of the ogirkіv. Curve the gauze or the lid of a plastic cup with sour cream (slightly, so that you can access it again) and it is too much for wandering.
  2. Putting the stalks of the crop and the leaf on the chron with rings will not allow the ogirkas to splive. And if it is to be trimmed from the surface of the greenery to the neck of the jar 5 cm, then it will not rise above the neck and not viplyatima from the jar.
  3. To speed up the cob of fermentation in freshly prepared jars with ogirkas, you can add a couple of tablespoons of rosemary from cans, for which the fermentation has ended.

Cinders in three-liter jars of rose salt, covered with lids in plastic bottles with sour cream
  1. Under the hour of wandering, sometimes I know the kick that I have made myself.
  2. If it is cleared up later, and lactic acid bacteria settle down at the sight of a white infusion, the salted cinders may be ready to be taken. We close the jars with plastic lids and it is guilty in a cold place.
  3. For an hour, we continue to watch over the banks of salted ogirkas and increase the strength, which, after the end of the wandering, will change in the obsyazy. Now poddlivayemo already up to the neck.
  4. A whole bunch of fires are ready before living, if it stops changing in obsyaz, and it means that all the gases, that they settled down at the brodіnі, from the new viyshli.

Salty stubs with plastic lids

Salting method for city dwellers

Not all Russian inhabitants have a dacha that can know the stems of the crop and the leaves of the chron. And the wet salted ogurts are not equal to the relish of the ones that are sold in stores, packaged in cans or vacuum bags (buying barrels, on the wag, I have not had a chance).

For the preparation of salted ogirkiv, it is necessary to buy short-termed ogirki, krip and hourglass from the minds of the people. The clock can be replaced with a hot pepper pod.

Salting features without fixing stems

  1. Spices are placed on the bottom of a three-liter jar and reminiscent of the jar with cinders under the neck.
  2. Filled with rosé, shchob yogo buv hanging over the stumps, and curved with gauze or with a plastic lid for a glass of sour cream. It is possible to twist a sizable plastic lid, having pierced a sprat in it, opening it with an awl, or wind it without opening, as if it were not attached to it.
  3. We put the jar in a saucepan, a deep plate, or else an additional capacity, so that after the cob of the broth, it rose more often over the edge.
  4. After the end of the wandering on the ogirki in the fall, there was a white infusion of lactic acid bacteria and rose later on the change. Periodically, it is necessary to add yoga to close the surface of the ogirkiv in the air.
  5. If rozsіl ceases to change by obsyagom, ogіrki ready to vzhivannya.

Salting ogirkiv in three-liter jars is the most obvious and simplest way of their salting for in-line storage and saving for the winter. For in-line mixing or test salting, small-capacity jars can be used.

Wonder how to cook sauerkraut in three-liter jars.

2017-05-01

Hello my dear readers! Do you think it's too early to give recipes for winter preparations at the house? I think no. Adzhe "dear to an egg on Christ's day" and until the beginning of the season, you will already pick up recipes without haste. Today, I'll tell you about how to prepare salted stumps for the winter, crunchy in jars. So, stench for relish was told by all the lovers of barrels.

Richly rokiv I plant a couple of beds of ogirkiv, so that the snail can be washed with lettuce and for the winter prepare crunchy salted ogirki in liter and triliter jars. Specially saju salad and "salting" ogirki. I have told you already - read the obov'yazkovo, so that you don't get disappointed and misunderstood. All my recipes are on the verge of vikoristanya ogirkіv the best for pickling.

By stretching my “foreign” life, I chose different recipes and technologies for preparing salted ogirkiv. May you give all the recipes at the end of the day, crispy, even savory ogirki. Part of my їsti navitka snail - loved by young potatoes from salted ogirk, and part of it is slaughtered for the winter.

What is winter without rose salts, selected meat hodgepodge and legendary new olive oil? Crunchy salty ogirka is absolutely necessary for preparing all kinds of calmly Russian herbs (if you want to take it for the day). And how good is the stewed pork with salted oysters! Obov'yazkovo prepare її like.

Note

Cinders before pickling can be soaked in cold water for a sprat of a year

Salt stumps for the winter crunchy in jars - the best recipes

Crunchy salted stumps in jars filled with clean water for the winter

ingredients

  • Fresh, recently picked stubs.
  • Rozsil, prepared for rozrahunka 133 g of salt per 1 liter of well, filtered, dzherelnaya, artesian, or be it some other garnoy water.

Cooking technology

  1. "Greens" remember with a shield, so that they take out the black "thorns".
  2. Pour with cold rose salt so that the vines have twisted the stumps. You do not need to put it in a jar - you can pickle it at a high saucepan.
  3. Ogers are given 4-5 days "to think" for a normal temperature of 21-22°C. For the whole hour, the stench "salt" and crumble through the middle.
  4. At a clean, sterilized container, we put spices. On a liter pide 2 cloves of a watchmaker, 1 “lavrushka” parasol crop, 2 cherry leaves, 2 leaves of black currant, an oak leaf, a quarter of a leaf of a chron or a root of a chron with a soft little finger, 3-5 peas of black pepper, a piece of hot pepper.

    Note

    So that the salted stumps were not empty in the middle, put a leaf of grapes near the jar

  5. Put the pickles in jars. In triliter: the first, the other row is vertical, the third (as if it will be) can be horizontal.
  6. Fill with prepared (filtered, standing) or well (well, artesian) water without salt to the top. Curved with polyethylene lids, it is corrected at a cold comor. Ogirki will be ready in 21 days.

    Note

    It’s a pity that the vlasniks of the cellars can only afford to pickle the stumps for the winter for a cym recipe. Salty ogirki look crispy, they become so full until the onset of the season.

Salting for the winter in jars in a cold way from the burner

ingredients

  • Cinders in the same quantity, as you have, fresh, mint, additives for pickling.
  • Rose for rozrahunka 2 tablespoons of salt with hot water (rather than gray stone) per 1 liter of pure water.
  • Spices and spices - like a guessed recipe. Before the set, you can add celery stalk, green tarragon, thyme - tse to your taste.
  • 1.5-2 tablespoons of burner (for a jar of 1 liter).

Yak cook

  1. As if you were drunk at the water’s highness, there is no trace of boiling. Repair by the water sil|salt|.
  2. Ogіrki mine, dry. Add spices and spices to the bottom of the container (dry and clean). Dzhe schіlno stowed cinders. I’ll ring out the jar as it’s sick - it’s better not to fall so it’s better and the cuffs are installed.
  3. L'emo in the skin rosemary may burn, pour the burner (for liters - 1.5-2 tablespoons, for triliters - 4.5-6 tablespoons each). Nervous people at this moment are more likely to be seen "from the battlefield."
  4. We close the jars with polyethylene lids (or twist-off lids), send them to you for a month. For the winter varto work only for the lords of the lohivs and the great cold komoras and non-freezing, frostless loggias.

Salted ogirki with the onset of canning for the winter

ingredients

  • Cigarettes are fresh with an average rosemary, with underexposures.
  • Filling: for 1 liter of pure water 2 tablespoons of salt without weight.
  • Spices and spices, like in cherry recipes.

Salt for the winter in a cold way

Salt for the winter in a hot way

  1. Rozsil is immediately filled with a boiling look. Ogirochki are left in the heat for two days.
  2. After the necessary hour, I poured it out, let it be repaired, like in the front recipe.

    Note

    Ogirochki, vіdkritі vzimku, for relish - like lightly salted, nachebto s salted three-chotir days ago

Salt for the winter with sterilization


Crunchy pickles for the winter for the unique recipe of my kumi-ugrka

  1. Filling: per liter of water, a tablespoon of salt. Spices for a jar of one liter: 1 bay leaf, 2-3 leaves of cherry and currant, 1 young grape leaf, a large pod of hot pepper, a piece of chronu root, the size of a little finger, 5-7 peas of black pepper, 1 leaf of oak, 2 cloves for a watchmaker, a parasol for a crop.
  2. Put greens, spices on the bottom. Razmіstiti fruit, pour hot (70-80 ° C) rose salt, put a piece of black breadcrumbs on the beast, or just a crust of black bread.
  3. Reserve for fermentation at room temperature. We try, as the chicks suit us for relish, the fermentation process is interrupted.
  4. Rozsil zlivaemo, fruits are washed, “spice” spices and greens are vikidaemo. Banks miєmo with hot water, put on the bottom of a liter jar 1 tbsp.
  5. We take salted chicks in the cold comoria, open until Christmas (in which case 25 babies).

Salty crunchy cinders for the winter in the bay with filtrate

Ingredients for the preparation of filtrate from fermented ogirkiv

  • Defective stubs (large, oversized, with some defects).
  • 10 g of salt per skin liter of slurry.

How to prepare filtrate

  1. Miєmo fruit, podrіbnyuєmo behind the help of a meat grinder, blender, combine.
  2. Vimiryuєmo obsyag otrimanoї mash, dodaєmo sіl іz vyschevkazanogo rozrahunku (10 g per skin liter of masi).
  3. We fill up the slurry in the extraction room or two in the kitchen.
  4. Vidzhimaemo sik through gauze.

How to salt for additional filtrate

Respect

Salty chicks, salted in a cold and hot way, filled with savory motherland, look miraculous for relish.

I will propagate vikoristovuvaty the offensive recipe for salting with offensive pickling:

  1. Salimo ogirochki be in some way.
  2. Warm up the homeland, wash the chicks with hot water, put greens and spices in three-liter jars, put fruits, pour 10 ml of 9% table octu, put 5 g of salt, 3 g of zucru.
  3. We bring the homeland to a boil, fill the jars, put it on sterilization in heated water up to 50-60 ° C.
  4. Sterilizable 12 strands, covered with sterile lids, can be easily cooled down. You can save for room temperature.

    Finish when you prepare salted ogirkiv cleanliness and the jar is not “vibuhne”.

My dear readers! If you decide to pickle sturgeons for the winter for any recipe, then I'm ready to testify on all your nutrition with the drive of cooking technology. Let's try!

Crispy and savory mustard salty ogirkiv for the winter! Today is the 1st of January - we plant stumps in Transcarpathia on the same day, marking the Day of International Solidarity of Workers with this rite. And I want to say a long time ago, but still so relevant today, it went out for everyone: "Light! Pratsya! May!".

See you soon, my dear readers! I will be immensely grateful for your comments and reposts of articles in social networks.
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Canned ogirki, not only savory, but even more colorful! It would be better if you could tell about the salting of ogirkiv? Ale, may the skin of the master use his cunning in order to make the blanks juicy, curvy, save them simpler and more comfortable.
We present to you the most beautiful and the most beautiful delicious recipes salting ogirkiv from the best gifts!

1. Canned stumps with red currants

Products:

1. Ogirki - 600 gr.
2. Watchmaker - 2 cloves
3. Cibulya ripchasta - 1 pc.
4. Red currant - 1.5 bottles
5. Black pepper, peas - 3 pcs.
6. Carnation - 3 pcs.
7. Water - 1 liter
8. Zukor - 1 tbsp. the spoon
9. Strength - 2.5 tbsp. spoons

How to prepare canned stumps with red currants:

Ogіrki vimiti. We put spices at the bottom of the jar. Ogіrki rozklademo on banks vertically. Currants (0.5 bottles) will be cleaned in the form of a chick, we will sort it out vimiemo. The berries were rozpodilimo at the prom_zhka between ogіrki. Ogіrki with hot rose salt, once with lids and sterilized 8-10 min. far away the banks are rolled up and wrapped up. Rozsil. We bring the water to a boil, add strength and zukor, sip the red currant berries (1 bottle).

2. Ogіrki in gostromu tomato sauce

Ogrechki besides and soaked for 1-2 years in cold water.

Products:

1. Cinders - 4.5 kg.
2. Chasnik - 180 gr.
3. Tomato paste - 150 gr. (3 regular tablespoons)
4. Oliya Sonyashnikova - 250 ml.
5. Zukor - 150 gr.
6. Strength - 31 tbsp. spoons (during the robotic process, the sauce can be added to taste)
7. Ocet 6% - 150 ml.
8. Paprika gostra - 1 teaspoon
9. Black pepper chalking - 1 tbsp. the spoon

How to cook chickpeas in hot tomato sauce?

Ogirkiv have kinchiki. Great ogirki cut into 4 parts vzdovzh. Ogіrki drіbnіshі - less vzdovzh. The watchmaker is sold through the press. We add all the ingredients, krim otstu. We put on a dead fire. After 0.5 years, the cinders are already floating near the sauce. Let's taste the sauce. Vіn maє buti hospitable, not salty, ale and not too licorice. Let's extinguish the fires of the 15th century. Dodamo estimate. The burning hour of gassing - 40-45 min. Nakriemo pan with a krishko and let it brew 15 min. Razklademo ogіrki in the preparation of 0.5-liter sterilized jars. Filled with sauce and sterilized for 25-30 minutes.

3. Ogirki with apples (marinated and lightly salted)

Products:

for a 3 liter jar

1. Apple (sour) - 1-2 pcs.
2. Chasnik - 3-4 cloves
3. Creep (parasols)
4. Leaves of cherry, currant
5. Peppercorns with peas - 12 pcs.
6. Carnation - 12 pcs.
7. Bay leaf - 4 pcs.
8. Zukor - 5 teaspoons
9. Strength - 4 teaspoons
10. Otsova essence - 2 teaspoons
11. Cinders - 1.5 - 2 kg.

How to prepare sturgeons with apples (marinated and lightly salted):

Chasnik cut into small pieces, greens vimiti. At a clean jar, we put a lot of cinders, interspersed with spices and a few apples (do not peel the skin). Fill the jar with dill, let it stand for 20 minutes. and pour it into a saucepan. I’m starting to boil water, we’ll add zukor that strength to it. Fill the sturgeons with syrup, burn out, check 10 min. Kip'yatimo. At the same time, 2 teaspoons of oats are poured at the jar, poured with boiled syrup and boiled with boiled lids. Banks are turned over and wrapped up to reach. Cinders are taken for room temperature or in a cold place.

Lightly salted ogirki (hot method):
At the deep end, we put stumps of spices and apple slices. In hot water (per 1 liter), 2 tbsp. l. salt, poured over cinders, crooked with a plate, we didn’t drain the chips. Leave it at room temperature until warm, then take it to the refrigerator. The next day, the ogirki is ready before the vzhivannya.

4. Salty fritters for the winter

Products:

on a 1 liter jar.
1. Ogirki - skilki pide
2. Parasol crop - 1 pc.
3. Chronu sheet - 1 pc.
4. Chasnik - 5-6 cloves
5. Hot pepper - 3-4 rolls
6. Bulgarian pepper - 2 rolls
7. Currant leaves - 2 pcs.
8. Strength is great - 20 gr.
9. Acetyl (rozbashchennya) - 1.5 tablets

How to prepare salted fritters for the winter?

Ogіrki pour cold water and dry for 4-6 years. Prepare jars, fill the lids with dill. Clean the teapot, wash the greens, cut the peppers. At the bottom of the jar, put a leaf of chron, a small crop, currant leaves. Fully fill the jar with ogirki. Visipati chastochki chasnik and put pepper. Fill it with dill, cover it with krishki and let it cool on the insoles, so that you can trim it in your hands. Angry the water at the pan. Add 100 ml. boiled water. Let it boil. jars of accumulated strength and acetyl. Fill the ogirki with ogirkovoy water one jar at a time. To the top. Screw the bank up. (Reduce the fire to a minimum and do not add water, it is guilty of constant boiling.) Ready jars turn upside down and put “warmly” behind the cooking. Leave the stumps of salt on the doba.

5. Marinated fried fritters with agurus

The recipe has been revised more than once. There is no mistake. Kіlka rokіv I close the stubs myself for this recipe - do not vibrate the jars, do not kalamutn_yut.

Products:

on a chotiri liter and three 700-gram cans
1. Ogіrki drіbnі - 4 kg.
2. Agrus - 0.5 kg.
3. Clockmaker - 1 head
4. Cherry leaf - 10 pcs.
5. Currant leaf - 5 pcs.
6. Great chronu leaf - 1 pc.
7. Krip - 1 stalk-stem with parasol
8. Black pepper - 10 peas
9. Carnation - 10 quotes
10. Korіnets hronu is small - 1 pc.
11. Water is dzherelna - 3.5 liters
for the marinade (for 1 liter of water):
1. Strength - 2 tbsp. spoons
2. Zukor - 3 tbsp. spoons
3. Ocet 9% - 80 gr.

How to cook marinated fritters with argus:

Ogіrochki remember relatively. Pour ogirki with cold water for 3-4 years. Pomete greens, dry with servets. Narizat dribno. Clean the watchmaker and the root of the chrono and cut it like that. Put everything in a bowl and mix well. The ogirks have "buttocks" cut off. Banks sterilized. At the skin jar, put a tablespoon of sumish from greenery and a watch with a chron. Lay the stumps hard, I will hoarse the beast with the shriveled agrus. Boil water, fill in cinders, heat cold. 15. Repeat once more. Let's sweat by the water, get angry with ogirkiv, add pepper, cloves, tsukor, sil, ocet. Boil the marinade on the right heat min. 10-13. Pour the marinade over the jars to the top, schobi navit trohi vitikalo. Krishki boil'yatiti 5 min. Roll up the cans, put the lids down, wrap them up better. In a few days, turn the cinders over, and for two more days under the carpet, trim.

6. Salty stumps, sterilized without otstu

The recipe for salted ogirki without otstu allows you to grow fragrant and crunchy ogirochki for the winter.

Products:

1. Cinders - 1 kg.
2. Chronu root - 50 gr.
3. Chasnik - 1-3 cloves
4. Bay leaf - 1-2 pcs.
5. Oak leaves - 1 pc.
6. Cherry leaves - 1 pc.
7. Black currant leaves - 1 pc.
8. Girchitsya (grains) - 1-3 pcs.
9. Creep - 30-40 gr.
10. Creep (nasinnya) - 2-3 pcs.,
for rossol:
1. Water - 1 liter
2. Strength - 2 tbsp. spoons

How to cook salted calves, sterilized without otstu:

The cinders are placed near the jar, poured with rose salt, covered with lids, and simmered for 3-4 days at room temperature (for lactic acid fermentation). Potim rose from cans to anger and boil. Cinders are thoroughly washed in cold water. They put them anew at the jar, adding spices and spices for aroma, thickness and crispness of ogirkiv. Pour boiling rosol jars with cinders and sterilize at a temperature of 80-90 ° C: liter jars - 20 minutes.

7. Salting ogirkіv in jars - the simplest and most delicious recipe

Products:

1. Water - 1 liter
2. Strength - 50 gr.
3. Ogirki - skilki pide
4. Spices for relish

How to prepare pickling ogirkіv in jars - the simplest and most delicious recipe:

A small number of ogirks can be salted, without pasteurization, in glass jars. Fresh, bazhano of one rosemary of ogirka is resolutely miyut, stacked at the jar, refilled with spices and poured with boiling water (alternatively, it is possible and cold - the cold method of salting ogirkiv) 5% salt (tobto 50 gr. salt per 1 liter of water)). with buffed canning lids, boiled near water, but do not simmer, but put at room temperature for a few days (up to 7-10 days) for fermentation, after which top up with rossol and cork up the machine for rolling. Such a recipe for salting ogirkiv in a jar is a good tim that ogirki come out high capacity and take good care of navit for room temperature.

8. Marinated ogirka and tomato (even simple and savory recipe)

This recipe for savory marinated ogirki and tomatoes is really simple and will require a minimum hour and zusil.

Products:

for a triliter jar:
1. Ogirki - skilki pide
2. Tomatoes - skilki pide
3. Citric acid - 0.5 tsp
4. Strength - 70 gr.
5. Zukor - 1.5 tbsp. spoons
6. Bay leaf - for relish
7. Peppercorns - for relish
8. Cibulya ripchasta - 2-3 pcs.
9. Chasnik - 3-4 cloves
10. Licorice - 2-3 pcs.
11. Cherry, currant, oak leaves - 3-4 pcs.
12. Amaranth (shiritsa) - 1 tbsp

How to cook marinated ogirki and tomatoes (even simple and savory recipe):

At the bottom of a dry steamed jar put crepe, horseradish, 3-4 leaves of cherries, currants, oaks, chickweed (cracked chumps). Weaklasti in a jar of ogirki (tomatoes) or assorted zrobity. Add spices, 3 tablets of aspirin. Fill with dill (1.5-2 l) - carefully, so as not to crack the jar. Roll it up, turn it upside down and wrap it up until it's completely overwhelmed.

9. The secret recipe for stunned ogirkiv "Fingers lick"

Products:

1. Cinders - 4 kg.
2. Parsley - 1 bunch
3. Sonyashnikova Oliya - 1 bottle (200 grams)
4. Table ocet 9% - 1 bottle
5. Strength - 80 gr.
6. Zukor - 1 bottle
7. Black pepper - 1 dessert spoon
8. Clockmaker - 1 head

How to prepare a secret recipe for stunned ogirkiv “You lick your fingers”:

4 kg ogirkіv small size. Miёmo. You can lightly trim the ponytails and noses. Ogirochki, yakі more, rose vzdovzh into 4 parts. Tі, scho less, rozrіzaєmo vzdovzh navpіl. We store prepared cinders at the pan. Dribno narizaemo garniy bunch of green parsley and corrected to ogirkiv. Add to the pan a flask of Sonyashnikov's oil, a flask of a 9-hundred table otstu and 80 gr. salt (100-gram cup do not burn down on your finger). In the obsession marinade for ogirkіv, we pour a bottle of tsukru, a dessert spoon of black ground pepper. The head of the watchmaker is narrated with skewers and in a saucepan. Check for 4-6 years. For the whole hour, let the stumps go sіk - at tsіy sumіshі i vіdbuvatimya marinuvannya. Pre-sterilized 0.5l. jars and reminiscent of their shmatochki ogirkiv: put the ogirochki at the bank vertically. We fill the jars with marinade, which is filled to the top in a saucepan, covered with prepared lids and sterilized for 20-25 minutes. Place the jars upside down, wrap them with towels until they reach the top.

10. Pickled salad from ogirkiv

Products:

for a 0.5-liter jar
1. Ogirki
2. Cibulya ripchasta - 2-3 pcs.
3. Carrot - 1 pc.
4. Chasnik - 1 clove
5. Fresh crop (dry) - 1 teaspoon
6. Bay leaf - 1-2 pcs.
7. Winter pepper - 2 peas
for marinade (for 8 cans with a volume of 0.5 liters)
1. Water - 1.5 liters
2. Strength - 75 gr.
3. Zukor - 150 gr.
4. Estimated tables - 1 bottle

How to prepare a salad with ogirkiv?

Banks 0.5l. It is necessary to sterilize from the lids in front. Remember the ogirki. Cleansing rіpchastu tsibuli, on the skin bank stained 2-3 medium tsibuli, 1 carrot. The stubs are cut across with centimeter washers. Tsibulyu is also called with thin calves, and carrots are rubbed on the great third. At the skin prepared jar we put one good clove in the bowl with skibka, 1 tsp. dry planted crop, 1-2 bay leaves, 2 mountains. stuffed pepper. We gave a ball of cybules with calves (approximately 1 cm), then such a ball of carrots, followed by a ball of ogirkovy skibochok (two centimeters). And so to the top of the jar cherguemo shari. We gave a robimo marinade for 8 cans: boil for two liters of water, add 75 gr. salt (about 3/4 of a 100-gram cup), 150 gr. tsukru i pour on the completed flask of table otstu. Boiling marinade is poured into jars, covered with lids and sterilized for 35 minutes. with weak boiling. Distantly, smartly zakochuemo, you can turn it over, but if you want to save the garni old look So that the balls are not mixed up, it’s better not to turn them over. Nakrivayemo marinated salad - let it so reach until the coming day.

11. Lightly salted ogirki with a burnt

Products:

1. Ogirki
2. Leafing through the timeline
3. Cherry leaves
4. Currant leaves
5. Bay leaf
6. Parasols crop
7. Black peppercorns
8. Gorilka - 50 ml.
9. Strength - 2 tbsp. spoons

Yak cook lightly salted ogirki with burner:

Relatively imitate ogirki and zrіzhte kіnchiki from both sides. Rinse all the greens and put them in a saucepan, add peas to pepper and put cigars to the animal. Prepare rosemary for rosemary 2 tablespoons of salt and 50 ml. burners for 1 liter of water. Pour the cinders with cold rose salt, cover with a lid and let the doba stand, after which your crispy fried fritters are ready.

12. Lightly salted ogirki "hostri"

Products:

1. Small stumps - 1 kg.
2. Chasnik - 4-5 teeth
3. Hot pepper pod -1/2 pc.
4. Great bun crop
5. Great power - 6 tbsp. spoons

How to cook lightly salted ogirki:

Take young and spring horns, wash them. Look at them with tips from both sides. Wipe the pepper and cut it off, clean it up and cross it with thin husbands. At the bottom of the jar, put 2/3 of the quantity of the crop and the thin spears of the hourglass. Then we will carefully lay the cinders, sip them with peppers and the hourglass, lay the offensive row of ogirkiv, which is likewise sip the pepper, the hourglass and the green crop, which is gone. Spread strength on top of the crepe, cover it with a lid and shake the jar. Boil water and fill in the cinders. For a sprat anger the water, bring it to a boil, and again fill the stumps with salty rosemary. Cover the jar with a saucer, put a small vantage on the yak, for example, a small jar of water. Leave the reservations for room temperature for 2 days.

13. Summer salad for the winter

Products:

1. Creep, parsley
2. Watchmaker
3. Licorice
4. Cibulya
5. Tomatoes
6. Ogirki
7. Ocet 9%
8. Sil, tsukor
9. Winter pepper, cloves, bay leaf, winter pepper

How to prepare a salad for the winter?

In a sterile jar (for less than 1 liter), put 3-4 sprigs of parsley (green) on the bottom, cut 1 clove of the watchmaker, behind the bajans you can put a ring of hot pepper, 1 cibulin of medium rosemary, cut into rings, 1 licorice, pepper, and pepper I I’ll always take either yellow, or orange ones for the diversity of the quotes), then we’ll cut the cinders, but not thinly, and tomatoes (tomatoes are bazhano brothers, m’yasis, good storms, so that the stench didn’t spread and didn’t turn into porridge). Vegetables should be tamped when laying the troch. Let's put 4-5 pieces to the beast. cold pepper, 2 cloves, 2-3 bay leaves. Ready to drink: for 2 liters of water 0.5 bottles (250 gr.) zucru, 3 tablespoons of salt without top, if boil, 150 gr. otstu 9% and pour a glass of rosemary at the jar (this rosemary is used for 4-5 liter jars). We will sterilize jars for 7-8 min. from the moment of boiling and immediately roll up.
When serving on the table, pour the money into an okrema dish, put the vegetables (without spices) into a salad bowl and pour the olive for relish.

14. Assorted marinated babush Sonya

Products:

on 3 l. bank
marinade:
1. Strength - 2 tbsp. spoons
2. Zukor - 6 tbsp. spoons
3. Ocet 9% - 100 gr.

How to prepare assorted marinated Babus Sonya:

At the bottom of the jar put a leaf of grapes, 1 leaf cr. currants, 1 leaf black. currants, a bunch of crops at once from succulents, 2 laurels. leaflet, korіn khronu (rozmirom z eye-catching finger), 1 pod of hot pepper, 10 black peas. pepper, 2 cloves chasnik. We put the vegetables at the jar (which is always good - ogirki, tomatoes, cibula, Bulgarian licorice pepper, cauliflower, white cabbage).
At the skin jar, 1150 ml is poured. dill (1 liter 150 ml). Let's stand pіvgodini. Let's sweat all the water from the jars to make a large pot (or two), add strength, zukor, ocet, boil for 2-3 min. Now pour the marinade again into the jars, close it with lids, turn the “mountain with your feet” and wrap it in a warm carpet.

"Super Chef" gives you a good appetite!