Cov zaub mov dab tsi yog siv los sau cov txiv ntoo rau lub caij ntuj no. Pickled, fermented nrog txiv lws suav lossis zucchini, siv cov txuj lom qhuav thiab tshuaj ntsuab. Qee tus neeg nyiam salting hauv cov tais diav, ib tug neeg hauv khob ntim. Tab sis muaj ob peb txoj kev yooj yim mus de dib uas txawm tus niam tsev tsis muaj kev paub ntau tuaj yeem cuam tshuam.
Pickling cucumbers nyob rau hauv iav jars
Daim ntawv qhia no yog ib txoj hauv kev yooj yim los khaws cov zaub hauv peb-liter iav hwj. Hermetically ntim ntim cov khoom ntim muaj peev xwm muab cov ntoo tsis muaj kauv thiab lub sijhawm ntev cia ntawm cov khoom thaum lub caij ntuj no ntawm qhov kub tsis tshaj li 20 ° C.
Rau pickling, lub cucumbers yuav tsum tau muab ntxuav, nruj nreem ntim rau hauv cov iav thooj voos kheej kheej, hloov lawv nrog txuj lom. Yog tias ua tau, dib yuav tsum tau xaiv tib qho loj thiab tuab kom cov txheej txheem salting tshwm sim tusyees.
Txhawm rau khaws 10 kg ntawm cucumbers, cov khoom hauv qab no yuav tsum tau npaj:
- 300 grams dill;
- 50 grams ntawm peeled horseradish cag;
- 30 gram ntawm cov qej qhwv;
- 10 gram ntawm cov paprika kub.
Txhawm rau txhim kho qhov saj thiab aroma ntawm pickles, koj tuaj yeem ntxiv cov txuj lom nram qab no:
- nplooj currant;
- stalks thiab nplooj ntawm celery;
- zaub txhwb qaib;
- stems nrog dill inflorescences;
- horseradish nplooj;
- basil sprigs.
Txhawm rau muab cov ntoo tshwj xeeb lub zog tshwj xeeb, koj tuaj yeem ntxiv ntoo qhib thiab nplooj txiv ntoo nplooj rau hauv lub hwj. Qhov hnyav tag nrho ntawm cov txuj lom yuav tsum tsis pub tshaj 5% ntawm qhov hnyav ntawm cucumbers.
Nws yuav tsum nco ntsoov tias qhov ntau ntawm cov tshuaj ntsuab tuaj yeem muab cov khoom noj zoo li iab thiab tsis zoo.
Feem ntau ntawm cov txuj lom yuav tsum muab tso rau hauv lub tawb rau saum taub hau kom lawv tsis txhob ntab. Tom qab ntawd lub cucumbers yuav tsum tau nchuav nrog brine. Los npaj nws koj yuav xav tau:
- 10 liv dej;
- 700-800 grams pob zeb ntsev.
Tsis txhob siv ntsev iodized rau khaws cov zaub.
Dib puv nrog brine yuav tsum sawv hauv daim ntawv no rau tsib mus rau hnub ntawm qhov kub ntawm 18-20 ° C kom tiav cov txheej txheem fermentation. Nyob rau lub sijhawm no, nws yog ib qho tsim nyog yuav tsum tsis tu ncua tshem cov zaj duab xis lossis ua npuas dej nrog pwm (yog tias lawv tshwm sim) los ntawm brine saum npoo. Yog tias tsim nyog, koj tuaj yeem ntxiv brine ntawm tib lub zog rau cov ntug dej.
Thaum kawg ntawm fermentation los ntawm iav fwj, koj yuav tsum tau hno tag nrho cov brine rau hauv saucepan thiab boil. Lub npaus uas pom thaum lub sijhawm kub yuav tsum tau muab tshem tawm ntawm cov kua, thiab tom qab ntawd ncuav lub brine rov qab rau hauv lub hwj nrog cucumbers.
Txhawm rau cov cucumbers khaws lawv cov nkig thiab elasticity tom qab fermentation, koj tuaj yeem ntxiv me ntsis qhuav mustard rau lub brine ua ntej npau.
Tom qab 3-5 feeb, lub brine yuav tsum rov muab nchuav mus rau hauv lub lauj kaub thiab muab rhaub kom kub npau npau. Tom qab ntawd, cov cucumbers yuav tsum tau rov nchuav nrog brine thiab hermetically kaw nrog sterilized hau.
Pickled cucumbers nyob rau hauv lws suav sauce
Koj tuaj yeem tau txais ntsim cucumbers yog hais tias es tsis txhob muaj brine nyob rau thaum xaus ntawm txoj kev fermentation (3-5 hnub tom qab salting), ncuav lub rhawv zeb ntawm qhov kub nrog (95 ° C) qab ntsev kua txiv kua txiv, koj yuav xav tau:
- 1 liter ntawm kua txiv;
- 15-20 grams ntawm pob zeb ntsev.
Hauv qhov no, ntxiv kom tsis muaj menyuam ntawm poom nrog pickled cucumbers yog yuav tsum tau: peb-liter jars - 50 feeb, litre jars - ib nrab ib teev. Tom qab kom tsis muaj menyuam, ntim nrog cucumbers yuav tsum tau muab kaw kom nruj nrog hau hau, muab dua thiab qhwv sov.
