Dib, pickled nyob rau hauv ib lub thoob rau lub caij ntuj no, khaws lawv qab zoo dua, nyob twj ywm crispy thiab muaj ntxhiab kom txog thaum caij nplooj ntoos hlav. Salting yuav tsum tau nqa tawm thaum lub sij hawm ripening ntawm qhov loj tshaj ntawm cov zaub.
Kev khaws cia ntawm cucumbers pickled nyob rau hauv tej kas tham yuav yog nyob ntawm seb hom zaub tau xaiv rau sau. Dib yuav tsum ntsuab, tsis overgrown, ruaj, nrog cov noob me me. Daim tawv nqaij yuav tsum tsis txhob tuab. Nws yog ntshaw tias cov zaub uas yog tib qho ntev. Nws raug pom zoo kom pickle cucumbers ntawm nruab nrab loj (90-100 mm) thiab me me (70-80 mm). Lub cucumbers yuav tsum tau ntxuav kom huv si. Yog tias lawv cov av hnyav heev, tsau rau li 20-30 feeb thiab tom qab ntawd mam muab cov dej ntxuav.
Rau salting zaub, siv oak, linden, beech thoob los yog tubs. Sij hawm dhau los, lawv yuav tsum tau muab tsau rau hauv dej li 2-3 lub lis piam thiaj li hais tias tannins tuaj tawm ntawm ntoo. Tom qab so, sau cov thoob nrog npau dej qab zib cov hmoov tshauv tov (60 g ib lub thoob), sawv ntsug li 15-20 feeb, muab cov dej tso tawm, tom qab ntawd yaug cov thoob kom ntau nrog dej txias thiab scald nrog dej npau.
Spice muaj pes tsawg leeg rau 100 kg ntawm cucumbers: 3 kg ntawm dill, 0.3 kg ntawm qej, 0.5 kg ntawm horseradish keeb kwm, 50 pcs. kua txob liab qhuav, 100 pcs. capsicum kua txob kub. Xaiv, koj tuaj yeem ntxiv 0.5 kg ntawm tarragon, 1 kg ntawm nplooj currant, 0.4 kg ntawm horseradish nplooj. Yog hais tias lub cucumbers raug ntsev hauv cov ntoo muag ntoo, koj yuav tsum tau ntxiv 0.5 kg ntawm txiv ntoo lossis nplooj ntoo nplooj ntoo.
Muab cov cucumbers tso rau hauv cov kab raws li hauv qab no. Muab cov txuj lom rau hauv qab ntawm lub thawv, tom qab ntawd sau nws ib nrab nrog kab ntawm cucumbers. Lawv yuav tsum muab tso kom nrawm li sai tau. Tom qab ntawd muab tso rau txheej thib ob ntawm txuj lom, tom qab ntawd sau lub thoob nrog cucumbers mus rau sab saum toj thiab nteg tawm txheej thib peb ntawm txuj lom. Tso cov txuj lom raws li hauv qab no: hauv qab ntawm txoj kab - dill, ces kua txob thiab lwm yam txuj lom, sab saum toj - hauv daim ntawv rov qab.
Dib yuav ua haujlwm zoo tshaj plaws yog tias lawv tau ceev ntim hauv cov thawv.
Cov thoob cov tais ntim nrog cov txiv ntseej thiab cov txuj lom nrog cov nplaig-thiab-zawj cov tais. Lub brine yog nchuav siv cov kab ntsig. Yog hais tias salting ua tiav rau hauv qhib cov tais, muab ib daim ntaub ntawm linen saum lub cucumbers, ntawm nws lub voj voog ntawm ntoo thiab lub teeb hnyav. Lub brine yuav tsum muaj lub zog ntawm 7 txog 9 feem pua, uas yog, rau 100 liv dej, koj yuav tsum tau noj 7-9 kg ntsev. Nruab nrab thiab cov me me muab nchuav nrog 7% brine, loj ib - 8-9.
Tawm hauv cov tais diav rau 1-2 hnub nyob rau hauv chav tsev kub rau fermentation, thaum lub sij hawm nws yog qhov tsim nyog yuav tsum sib koom saum brine Tom qab qhov kawg ntawm fermentation, kaw lub qhov hauv cov kab nrog nrog ntoo ntoo, hauv qab uas koj yuav tsum muab cov ntaub huv si ntawm linen. Tom qab ntawd cov thawv yuav tsum tau muab tso rau hauv chav txias (glacier, cellar, hauv qab daus). Qhov ze zog kub yog 0oC, ntau dua qhov zoo ntawm cov dib yuav ntau.
Yog hais tias cov cucumbers muaj ntsev kom raug, lawv muaj lub cev khov kho nqaij, qab ntsev-qaub saj, ntsuab-txiv roj ntsuab, thiab muaj qab ntxhiab ntawm cov txuj lom. Lub brine yuav tsum yog qhov tseeb lossis huab me ntsis.
Fermentation yuav nres tag nrho thaum khaws cia rau hauv cov dej khov dej tom qab 1, 5-2 lub hlis, thaum khaws cia rau hauv qab daus - tom qab 30 hnub, tom qab ntawd cucumbers tuaj yeem noj. Yog hais tias cov cucumbers raug khaws cia nyob rau hauv qhib tej kas tham, zaj duab xis ntawm filmy poov xab tej zaum yuav tshwm sim nyob rau saum npoo ntawm brine. Raws li qhov tshwm sim, cov zaub muag muag thiab ua tsis haum rau kev noj. Yog li ntawd, thaum cov yeeb yaj kiab tshwm sim, nws yuav tsum tau muab tshem tawm tam sim ntawd, thiab tom qab ntawd me me ntawm qhuav mustard yuav tsum tau muab nchuav mus rau hauv lub thoob.
