Salting recipes usually contain vegetables, mushrooms, meat and fish, which, after salting, acquire a new, special taste.
For a long time, homemade salting has been a popular way of preserving and saving food supplies. Salting allows not only to avoid food spoilage for a long time, but also all year round have delicious treats on the table.
In pickling recipes, vegetables, mushrooms, meat and fish are usually found, to which, after salting, acquire a new, special taste.
The widespread use of home salting is explained by the ease and accessibility of this process. Salting is an easy way to preserve food with a lot of salt, which makes it difficult for mold and bacteria to grow, keeping food fresh. for a long time. If desired, excess salt from the products can be removed later by soaking.
Homemade pickling of vegetables
Salting vegetables is perhaps the most popular method of preservation. WITH The vegetable pickling season starts at the end of summer and at the beginning of autumn. This allows us to enjoy cucumbers and tomatoes even in winter, when there is a shortage of vegetables. Vegetables are usually salted with cucumbers, tomatoes, eggplant, cabbage, etc. Of course, pickled cucumbers are especially popular, they are very easy to cook.
Salted cucumbers
You will need 1 kg of cucumbers, 80 g of salt per 1 liter of brine, dill, horseradish leaf, garlic, pepper, currant or cherry leaf and any other seasonings to taste.
- First, prepare a salt brine and cold water. Rinse the cucumbers and place them in jars along with spices.
- Now fill the cucumbers with brine so that it completely covers them. Cover the jars with lids and put them away to salt for 3 days in a cool dark place.
- After 3 days, drain the brine from the jars into a saucepan and boil it.
- Rinse the cucumbers with cold water and dry thoroughly.
- Then transfer the cucumbers back to the jar, fill with hot brine and finally roll up the lids.
Home salted fish
Salting fish is also a popular way of homemade preparations, which allows you to quickly and easily get a delicious fish delicacy. Especially tasty red fish of the salmon family. This fish will be a wonderful decoration. holiday table. Consider the recipe quick salting red fish.
Salted red fish
You will need 1 kg of red fish (salmon, trout, pink salmon, salmon, sockeye salmon, etc.). And also 3 tbsp. salt, bay leaf, 1 onion, 50 ml vegetable oil, 1 tbsp. vinegar 6-9%, 5-7 peppercorns.
- First, wash and cut the fish, remove the head, fins, cut it in half along the ridge, remove the bones and skin. You can also use ready-made fillets.
- Cut the fish fillet into slices and place in a bowl.
- Prepare the brine - add salt to 500 ml of water, mix and fill the fish with brine. Put oppression on top so that the fish does not float up.
- Leave the bowl of fish for 1.5 hours at room temperature. Then drain the water and prepare a mixture of a glass of cold water and a tablespoon of vinegar. Pour the fish with this solution for 5 minutes and drain the filling.
- Cut the onion into rings, add pepper, oil and bay leaf, mix everything with fish fillet and leave for 15-20 minutes. Salted fish is ready to eat.
Home salted meat
Salting meat is a popular way of harvesting meat and fat for the winter. For salting, they usually use lamb, pork, horse meat, lard, less often beef. Consider a simple recipe for salting lard at home.
Salo in onion peel
You will need 1.5 kg of fat, 2 cups of onion peel, 4 cups of water, 2 cups of salt, 4 cloves of garlic, peppercorns, bay leaf, a teaspoon of vinegar, a drop liquid smoke.
- First, prepare the brine - dilute the salt in water, the solution should be very strong. Add washed onion peel, vinegar, pepper, bay leaf and lard.
- Put the brine on the fire, bring to a boil and cook for 5 minutes.
- Remove from heat and add a drop of liquid smoke to it. Cover the pot with a lid and leave overnight at room temperature.
- The next day, take out the pieces of lard and rub them with chopped garlic. Put the fat in the freezer for a couple of hours, after which it can already be served at the table.
Home salted mushrooms
Mushroom pickling is a common way of harvesting various mushrooms. You can salt almost all types of edible mushrooms, even milk mushrooms and volnushki. But they need to be salted separately by variety, choosing only strong, not wormy mushrooms. Consider the process of salting porcini mushrooms.
Salted porcini mushrooms
- Dip the mushrooms in boiling water and cook for an hour, add peppercorns and cloves to taste.
- Transfer the mushrooms caps up to sterile jars, sprinkling each with salt, cover them with a napkin and place a weight on top.
- After a few days, the mushrooms are ready to eat. For storage, they can be poured with hot oil and kept in a cold place.
To choose the right lard, it is best to go to the market or farm shop. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The lard skin should be thin, smooth, without bristles and preferably with a veterinarian's brand.
Smell the fat. The smell of a fresh product is subtle, sweetish milky. The presence of a specific aroma suggests that the fat came from a boar. No spices can remove the smell, so it is better to refuse to buy.
Pierce the fat with a knife, fork or match. If it pierces easily or with little resistance, the product deserves your approval.
After buying the fat, rinse it with running water, dry it well with a towel and start the cooking process.
What to salt lard with
With salt, garlic, bay leaves, cumin, dill seeds and even onion skins and sugar.
When salting, do not be afraid to overdo it with salt. The main plus of fat is that it absorbs as much salt as it needs.
How to salt lard
At home, lard can be salted in three main ways:
By the way, no matter which method you choose, you will need to store the finished fat in the freezer.
- 1 kg of fat;
- 200 g of salt;
- 20 g black ground pepper;
- ½ head of garlic.
Cooking
Cut the bacon into strips 4-5 cm wide.
Make cross cuts in each bar. Depth - a little more than the middle of the piece.
Pour all the salt into a deep container. Put the lard there and rub well with salt on all sides.
Sprinkle pepper on top. If desired, you can use a mixture of red and black.
And cut the garlic into slices 1-2 mm thick and put them in the slots on the pieces of lard.
Transfer the fat to a container and refrigerate for 3-4 days.
Salo is ready. It tastes best with brown bread.
For later storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then refrigerate.
mag.relax.ua
- 2 kg of fat;
- 5 glasses of water;
- 200 g of salt;
- 1 head of garlic;
- 4 bay leaves;
- peppercorns and other spices - to taste.
Cooking
Rinse the lard, dry it and cut into small pieces so that they easily pass into the neck of the jar. The optimal piece thickness is 5 cm.
Prepare the brine. Pour 5 cups of water into a saucepan, add salt, put on fire and bring to a boil. Remove from fire and cool.
Finely chop the garlic and rub the pieces of bacon with it. Wash bay leaves and pat dry.
Put the fat in a jar. Do not try to fold the pieces tightly: the fat can go rotten. Layers of fat shift with bay leaves and black pepper.
After that, remove the lard from the jar, pat dry with paper towels and rub with spices. You can use red ground pepper, cumin, paprika. Then wrap the fat in paper or a bag and put it in the freezer. In a day, the fat will be ready.
toptuha.com
- 1 liter of water;
- 2 handfuls of onion peel;
- 3 bay leaves;
- 200 g of salt;
- 2 tablespoons of sugar;
- 1 kg of fat with a layer;
- 4 peas of allspice;
- 3 cloves of garlic;
- paprika, a mixture of peppers - to taste.
Cooking
Pour water into a saucepan, add washed onion peel, bay leaves, salt, sugar. Bring the resulting mixture to a boil, put the fat in it and cover with a plate so that it drowns in the liquid.
Bring the mixture back to a boil and then simmer for another 20 minutes over low heat. Then remove the pan from the heat, cool and put in a cold place for 12 hours.
Take out the fat, dry it and rub it with a mixture of minced garlic, paprika and a mixture of peppers. Wrap the finished fat in a film or bag and put it in the freezer.
Before serving, keep the bacon at room temperature for 5 minutes and cut into thin slices. Best of all, this fat is combined with black bread and mustard.
The festive table is traditionally decorated with pickles: cucumbers, tomatoes, eggplants, mushrooms, even apples (they are often called pickled, but the cooking technology is salting). Pickles are appropriate, subject to the consumption rate, to enrich the everyday menu.
Salt Benefits:
Proper preparation for the winter by salting contains the product itself, salt, vegetable spices (garlic, pepper, horseradish, spicy aromatic greens), water.
Pickles are low in calories, but stimulate the appetite. They supply the body with fiber, which is necessary for the normalization of digestion and, according to scientists, has the ability to reduce the risk of cancer.
Pickles contain useful trace elements (iodine, magnesium, potassium, iron), vitamins. In the process of natural fermentation during salting, lactic acid is formed, which normalizes digestive functions.
Of course you can buy pickles. But it is expensive and does not always live up to expectations. Indeed, to simplify the process and extend the shelf life, some manufacturers use acids (acetic, citric and others), which are not suitable for every health condition.
What will you include in the rubric?
We have selected proven recipes from which you will learn the secrets of cooking technology and the proportions of ingredients. Following step by step instructions, you will prepare for the winter and fill the bins with tasty and healthy preparations.
Salting work can bring joy!
To do this, do not forget about the family and do not turn home cooking to a cannery. It is better to divide the responsibilities and ask loved ones to help. After heartfelt conversations, the cooking process will pass faster, and the family will receive additional time for communication. Then in winter, setting the table, you will remember pleasant moments of joint culinary creativity, and not hard hard labor.
Summer and the beginning of autumn are the time of intensive preparations for the winter. This section contains the most favorite recipes: tasty, practical and reliable.
Tomatoes in tomato juice without sterilization
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Very easy recipe canned cucumbers. Cucumbers cost well, and they taste much tastier than if you roll them according to the classic recipe with mandatory sterilization.
In the season of salad peppers and tomatoes, be sure to roll up the lecho. I offer a very simple and quick recipe for lecho, which is prepared without sterilization, without the addition of vinegar and oil ...
Preparing a salad is very simple, the taste of the seaming is extraordinary. You open a jar in winter, and you immediately plunge into the amazing aroma of fresh vegetables. So delicious that...
Try this natural homemade tomato juice. It is prepared very, very simply and quickly, without sterilization, without vinegar and other preservatives. Even babies can drink this natural product...
Prepare for the winter an amazing sour-spicy Tkemali sauce, which is much tastier and cheaper than the sauce sold in stores. The recipe is simple and delicious, all the ingredients are available ...
This special recipe- cucumbers are very tasty, elastic and crispy. Salting time 24 hours! You can salt any cucumbers and in any volume! As they say, fast, tasty and practical!
There are many adjika recipes for the winter, but this is my favorite recipe. Adjika is prepared quickly and simply, it turns out beautiful, tasty and fragrant, it is well stored...
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Sunsets for the winter are great, but no cucumbers and tomatoes can replace sauerkraut in practicality, because you can bake pies with cabbage from it, you can cook stewed cabbage, Can i...
Very simple, practical and quick recipe. You can pickle both cauliflower and regular white cabbage. It takes 3-4 days to prepare, but is eaten instantly. Take care of your vitamins for the winter...
For this simple and quick recipe you can pickle any edible mushrooms. They marinate very quickly, store well and are ready to eat in just a few hours...
These tomatoes are salted in a cold way, without vinegar and sterilization. Tomatoes are spicy and very tasty. Ingredients: green or brown tomatoes, garlic, salt, water, dill...
A very simple and practical recipe. Canned quince without sugar is an excellent side dish for meat, and what a delicious bird it turns out if it is stuffed with quince. Ingredients: quince, water...
This spicy aromatic sauce is just perfect for meat. The recipe is simple, all products are available. Ingredients: tomatoes, onions, hot peppers, lettuce, vegetable oil, spices...
Be sure to cook these pickled tomatoes. The pickling process takes only 12 hours! Ingredients: small tomatoes, garlic, dill, salt, sugar, water, vinegar...
A very simple recipe for pickling cucumbers in a cold way, cucumbers are tasty and crispy, well stored. Ingredients: cucumbers, horseradish, garlic, salt, water, dill, pepper, leaves...
Tasty and practical seaming from medium-sized tomatoes, cherry tomatoes, various-sized tomatoes from a personal plot or cottage are suitable. Ingredients: tomatoes, onions, parsley, celery...
If the task is to prepare eggplants for the winter as quickly as possible, then this recipe is just a salvation. No sterilization, no hassle, everything is very fast and simple. Composed of just two ingredients...
Delicious eggplant stew. In winter, you open a jar, and there are such fragrant, juicy and fleshy vegetables, just a real treat for a gourmet! Ingredients: eggplant, bell pepper, onions, carrots, garlic...
A very simple recipe, without sterilization, the sauté turns out tasty and juicy, it is perfectly stored all winter. Ingredients: eggplants, lettuce peppers, tomatoes, onions, carrots, garlic, herbs, spices, vegetable oil...
Every year I roll up this salad, it is so tasty that no matter how much you roll up, it will still not be enough. It can be served as a separate dish, it is also used for cooking meat and fish dishes...
Not by chance canned zucchini are the most popular seaming, because zucchini, squash or zucchini are cheap, practical, bear fruit almost all summer, and the taste is no worse than other seamings...
Prepare these very delicious plums in a spicy marinade. Plums are a great side dish to many meat dishes, which will bring novelty to the everyday menu. The marinade itself can be used for sauces ...
A very simple and practical caviar recipe. A big plus is that no oil is used, vegetables are stewed in own juice and then rolled up without sterilization...
Prepare for the winter this delicious compote of berries and fruits. This recipe is good because the set of ingredients can be anything, in addition, berries and fruits are not boiled, but only poured with boiling water ...
More recently, this dish dominated all the shelves of Soviet stores; more than one generation of students grew up on it. Although those times have passed, this caviar remains a popular dish for its practicality...
Delicious, crispy, moderately spicy cucumbers. What hostess does not dream of rolling just such cucumbers for the winter. The recipe has been proven, rolled back for more than one year, so take it and roll it to your health ...
Traditional zucchini, cut into circles, have already become boring, so I propose to prepare a salad of zucchini for the winter. Extremely simple and practical. In winter, I opened a jar, and immediately the salad can be put on the table ...
A very simple and practical recipe. Tomatoes are fragrant and moderately sour, they are always welcome on the dining table. Saturated tomato juice can be drunk, or you can make tomato sauce from it ...
Eggplant is an amazing vegetable, it is delicious both stewed and fried, and pickled eggplant It's actually a delicacy. Try fermenting eggplants with carrots and celery. Simple, fast and delicious...
This delicious spicy eggplant caviar is prepared very quickly and without sterilization. Poured eggplant tomato juice, so in winter it remains only to open, quickly cut and that's it, eggplant caviar is ready !!!
Though Korean carrot came to us not at all from Korea, but the name stuck, and our people liked the recipe. I share a simple and proven recipe on how to cook delicious crispy carrots ...
simple and delicious recipe homemade apple compote for the winter. Prepares quickly, without sterilization. And to make the compote really tasty, beautiful and fragrant, add blackthorn and mint...
This is not even juice, but rather concentrated juice-pre from viburnum. A couple of spoons per glass, and the vitamin drink is ready. Excellent remedy for colds, flu, well boosts immunity...
Quince itself is not very tough, and the throat after discomfort, but in jams and seamings, quince is magnificent. Be sure to roll up for the winter very beautiful and delicious compote from quince...
- Vegetables and fruits intended for seaming or pickling are thoroughly washed in cold running water. Pre-soak the cucumbers to remove all the dirt, and then wash them.
- Washed vegetables should dry out from the water, only after that we put them in sterile jars. How to sterilize jars, lids and blanks is described in detail in this article.
- For the preparation of brines, we use ordinary rock salt. Iodized salt or EXTRA salt is not suitable for seaming.
- The sterilization time of the blanks depends not only on the volume of the jar, but also on the vegetable itself, therefore we strictly adhere to the indicated sterilization time.
- We put the rolled jar with the lid down, the hot contents of the jar additionally “sterilizes” the lid and neck of the jar.
- It should be remembered that wrapping seams prolongs the sterilization time. Therefore, cucumbers, zucchini, tomatoes, which are sterilized in boiling water, are usually not wrapped so that they do not turn out to be overcooked.
- Preparations for the winter, which are boiled on fire and then rolled up without sterilization, are usually well wrapped, thereby prolonging the heat treatment.
- Rolls should be stored in a cool place away from batteries and heaters. Direct sunlight is also not desirable.
- Any seaming will be much tastier if it is cooled in the refrigerator before serving.
- In order for the rolled cucumbers to crunch, we open the jar in advance, put a couple of chopped garlic cloves, some fresh herbs, and be sure to cool them in the refrigerator.
- Freshly rolled jars should not be opened for the sake of curiosity, they still have not been infused yet, have not been soaked with salt and spices. Only after standing for several months on the shelf, they acquire the final taste.
Salting at home
We lay out the cucumbers in jars (you can put horseradish leaves, dill, currant leaves washed with running water between them). Cold brine is poured on top of the cucumbers. It must be prepared from 60 grams of salt per liter of water. Boil and chill. The jars are closed with a cloth or gauze and left to wander on the table in the kitchen, in a warm place, for two days. After that, the brine fermentation process can be completed.
Rearrange the jars also under gauze in the cool, in the cellar or in the refrigerator. If cucumbers are kept for a long time in a warm room, voids will form inside them during salting, since excessively bursting gases in them will tear the cucumbers from the inside. After 10-12 days, seal the jars without sterilization and store the cucumbers at a temperature not higher than 3-4 degrees.
Salting recipes for the winter
And here is a recipe for excellent salted cabbage in brine. Cabbage is obtained after such salting (fermentation) crispy, juicy, spicy. We prepare a brine for her at the rate of two tablespoons of non-iodized salt, one tablespoon of sugar per liter of water. Has the spice water boiled? Turn off, let cool completely.
Next we do shredding white cabbage. We cut it at will, either into thin strips or into small cubes, for a change, if you salt a lot of cabbage, cut one head of cabbage into slices, and chop the rest of the cabbage finely. Subsequently, pieces of cabbage should simply be placed in the middle of the basin between the chopped cabbage or at the very bottom of the dishes in which you will salt the cabbage.
We also chop carrots on a coarse grater or straws. For a kilogram of cabbage, you will need approximately one medium carrot. We also peel the garlic, cut it into slices in an arbitrary amount.
We shift the cabbage with layers of carrots, add garlic, a couple of bay leaves for each layer of cabbage. Pour the brine on top so that it covers the cabbage completely. Cover with a plate on top, rearrange to ferment in a warm place. You don’t even need to touch the cabbage during the pickling process. After about 3 days, it should be transferred to clean jars, pour brine on top and rearrange under plastic lids in the refrigerator or cellar.
