Cold preservation: tips and recipes



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Cold canning is considered the easiest option for harvesting for the winter, in addition, it saves time and gives the vegetables a rich fresh taste. The most important thing for vegetables harvested in this way is storage in a cool place (basement or cellar). How to preserve tomatoes and cucumbers in this way, what recipes are - read on.

Tomato blanks

Cold-canned tomatoes are more vitamin-safe than hot-harvested tomatoes. Canning tomatoes in this way is best done in jars, barrels of wood or an enameled container.

It is worth paying attention to the fruits themselves - it is recommended to choose tomatoes of small size and varieties with a lot of pulp (such tomatoes are called "fleshy").

Classic recipe

List of required products:

  • tomatoes - 1 kg;
  • a large bunch of dill (about 30 g);
  • a few leaves of cherry;
  • 2 medium leaves of currant;
  • laurel - 3 medium-sized leaves.

In order to prepare the brine, you must take:

  • purified water - 1 l;
  • mustard powder - 15 g (1 large spoon);
  • sugar (70 g);
  • black pepper peas - 7 pcs.;
  • coarse salt, can be stone - 1 tbsp. l

Salting Instructions:

  1. Tomatoes should be medium in size, dense, not overripe. Put them in a colander and rinse with warm water, leave to drain.
  2. Pre-cooked cans should be washed well with soda solution, rinse thoroughly and left to dry naturally. Tomatoes are spread in a dried container, laurel, dill branches, cherry and currant leaves are added.
  3. In a separate container, a brine is prepared: in the poured water, dissolve the salt and granulated sugar, add peas of pepper and pour powdered mustard into the last. Before pouring tomatoes with brine, you need to let it cool completely and only then pour vegetables.
  4. Close the workpiece with a lid and immediately install it in a cold room, for example, in a refrigerator.

Harvesting with unusual marinade

List of necessary:

  • ripened tomatoes (products are designed for three-liter jars in the amount of 8 pcs.);
  • medium sweet peppers (preferably red) - 6 pcs.;
  • hot medium pepper - 3 pcs.;
  • 4 to 6 large heads of garlic;
  • one large bunch of dill and parsley;
  • cilantro and celery in the same amount, but optional to add (to taste).

The components of the marinade:

  • purified water - 9 l;
  • one glass of salt and sugar;
  • 1 incomplete glass of vinegar 9%;
  • black pepper peas - 10 pcs.;
  • laurel - 3 pcs.

How to cook pickled tomatoes:

  1. Prepare the marinade: mix all the products for it, boil and let it cool.
  2. Rinse and dry the tomatoes.
  3. Rinse the greens, peel the sweet pepper from the seeds and cut it into slices, then chop everything together in a blender.
  4. Peel the garlic and add the slices in a blender: the whole mass must be turned into a paste.
  5. Spread the mixture evenly over the containers and lay out the tomatoes.
  6. Pour the marinade, cover, determine in the refrigerator.

Harvesting should be allowed to brew and marinate well for a month, then tomatoes can be sampled.

Proven cold workpiece recipes

Cold preservation can be subjected not only to tomatoes, but also to cucumbers.

Cucumbers with Peppers

The easiest and fastest way to cook cucumbers in a cold way is to pickle them with different types of pepper, in addition, these cucumbers have an incomparable aroma.

Ingredients:

  • for a three-liter capacity take 1.5 kg of small cucumbers;
  • about 7 pieces of cherry leaves;
  • 3 pcs. horseradish leaves;
  • 4 dill inflorescences (it is better to take large umbrellas);
  • 75 g of coarse salt;
  • 4 large cloves of garlic;
  • multi-colored peppercorns (black, pink, white and other).

Cooking:

  1. Arrange cucumbers and spices in a container, alternating.
  2. Dissolve the salt in a small glass with water. Pour out the jar and fill the remaining space with clean water.
  3. Leave a closed jar at room temperature for 4 days for the fermentation process, then put it in a cool place.

With oak leaves: a step by step recipe

There is a “secret” recipe for making cucumbers using the cold canning method; for it, you will need to find the “secret” component - an oak leaf.

For cooking you will need:

  • small cucumbers;
  • 1 pod of hot pepper;
  • pepper peas of any kind - to taste;
  • 6 pcs oak leaves;
  • 1 tsp mustard powder;
  • 4 things. horseradish leaves (size should be chosen based on taste preferences);
  • 3 cloves of garlic (large can be);
  • 3 inflorescences of dill.

To prepare a solution for pouring, you need to take 1.5 liters. water and dissolve in it 3 large tablespoons of salt.

Cooking steps:

  1. Put all of the listed products in a container.
  2. Pour with brine.
  3. Leave to roam for 4 days in vivo, at the expiration of the term, put in a cold place for storage.

Quick way

There is another option for this method of harvesting, it differs in that this dish is made quickly and simply.

Ingredients:

  • small cucumbers - 1 kg;
  • pure water - 2 l;
  • salt - 90 g;
  • garlic - 3 cloves;
  • dill umbrellas - 4 branches;
  • horseradish - 2 sheets;
  • oak leaves, currant and cherry leaves - 8 pcs.

Cooking:

  1. Pour salt into a portion of the heated water (1 l) and add very cold water (1 l), remove from the stove and let cool naturally.
  2. Transfer the cucumbers with spices and pour the solution with everything.
  3. Let the cucumbers infuse in a cold and dark place for a month, then you can take a sample.

If you add 3.5 tbsp. l vodka (50 g), then the cucumbers will not lose color and become even more crispy.

Tips

  1. For such salting, vegetables of small size and thin skin are suitable.
  2. If the dish is made from cucumbers, then it is worth choosing varieties with pimples, so the spicy brine will penetrate the pulp faster.
  3. In order for the vegetables to be pickled or salted from different sides equally, approximately one size should be used.
  4. Cucumbers should cut off their noses (or tips), because these parts can be bitter, which will ruin the taste of the marinade.
  5. Tomatoes are placed in a jar carefully so as not to damage the thin fruit, and cucumbers should be placed vertically.
  6. Experienced housewives do not advise to tightly clog the container with this method of preservation: cucumbers will not crackle, and tomatoes can wrinkle.
  7. Rock salt is more suitable for cold preservation, but not iodized. Fine salt makes the vegetables soft.

And the most important thing is that the cold method is called cold because it is worth storing all prepared dishes in a cool place, otherwise they will just go bad.

Cold pickling cucumbers

If the recipe involves a fermentation process, it is important to carefully monitor the temperature in the room and the degree of turbidity of the brine, in some cases you even have to add a new brine. Foam and cloudy water in the bank are considered indicators that pickles can be removed in a cooler place.



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