History pickles Bashny.Net

Background
In mid-July, it is time to pickles. And every woman thinks her way is the best. While pickles and is considered an essential attribute of Russian feast, the first time it started to grow in India and Mesopotamia Yeshe in the third millennium BC. Then there were the first attempts to pickle cucumbers, as evidenced by recently found by archeologists. Tried to pickle cucumbers and Romans. True, they started adding vinegar for preservation. So there were pickles. And the Romans adopted the habit of pickled vegetables inhabitants of Western Europe. Among the fans of pickles appear emperor Julius Caesar, the British Queen Elizabeth I, George Washington and Napoleon Bonaparte.
The legacy of Byzantium
Russian Cucumber introduced Byzantines. It is believed that even the Russian name of cucumber according to the dictionary Vasmer comes from the Greek word "ogiros" - "immature". Cucumber - one of the few fruits that eat immature. In Russia, salted cucumbers in oak vats. Their traditionally loved and kings, and the common people.





"In our yard all week preparing: hover tubs and kadochki, boil water in the iron for pouring salt to defend and simple, cut dill and horseradish, ostropahuchy estragonik; prepare for selective salting, chernosmorodinny and oak leaf, for the strength and spirit - is a fun job. Vykatilsya skornyachiha pails; baranochnik Muravlyatnikov prepares a full four tubs; Barnes cobbler too big tub soars. And we have - a pillar of smoke, the living pandemonium. How can: cucumber for a year must stock up, working as a nation! A working man without a cucumber no way possible: with salted cucumbers and bread ohotku eat, and when you need to recover, sober - first means for procrastination ... Paul Ermolaich, gardener, cucumber drove in seven carts: no cucumber, and cartilage. Try all the court: sweet and crunchy, like sugar. Hear juicy hryapayut: Hrjapa and clicking. Eat, do not mind. Bite off - and run up the house. " - This is how the pickles in the early XIX century Ivan Shmelev in the book, "Summer of the Lord».



Here are ways to traditional pickling cucumbers from the book Pelagia Alexandrova-Ignatyeva "Practical basics of culinary art." AM AST. Corpus 2013 (publishing in 1909)



Pickles
The best time to Salk cucumbers - from 20 July to 6 August, and in general for all the blanks.
STEP 1
Taking large tablespoons cucumber, wash them, recline on a sieve to drain off the water, fold in the tub in a standing, not lying down to ensure that they were full and had a nice view, and shift each row of a mixture of various herbs, such as: dill, tarragon, Korvela, chembor, cherry leaves, chernosmorodinnye, oak (if exist), green leaves of horseradish, horseradish roots, finely dissected, and a little garlic, if someone loves.
STEP 2
So stowed cucumbers in a tub, pour brine them to such an extent that the latter completely covered them. Brine better prigotov- lyat key or well water, from which they acquire a fortress. Cucumbers are well on brine salted water from the river, no longer have that fortress. Most brine is prepared as follows: for large cucumber on each bucket of water takes 500 grams of salt, and for small - on each bucket 400 g of salt. Sol takes ordinary, petty. It should disperse in water, and then the resulting brine is filtered on cucumbers through a clean towel or cloth.
STEP 3
Gulf of cucumber brine, put them on the oak planks and easy yoke which is placed to the cucumbers were covered with brine and floated to the surface, but does not have to push the yoke of cucumbers. Then cover the cucumbers with a clean towel and store in a cool dry cellar.

Harvesting gherkins
STEP 1
Gathering gherkins, without washing them slightly pour fine salt and leave as such for two days in a cool place. Salt are poured gherkins for they retained their color and became famous fortress. For better color add even a little salt soda (on a handful of salt 1 teaspoon baking soda).
STEP 2
After two days, take them out of the salt and otsushit clean towel, no washing in water, because they are from the water, because of its tenderness, will soon spoil. Then fold in the glass jars, sprinkling pepper and bay leaf, and pour vinegar broth. Last you need to boil once, adding 1 bottle of vinegar 1 tbsp. spoonful of salt. Vinegar simmer, covered, in order that it does not evaporate and is not decreased in number. Pour vinegar ostyvshim need to with gherkins not gone peel.
STEP 3
Gulf of vinegar, cork stoppers banks, previously steamed in boiling water, tie a bladder and store in a cool dry place. Banks for gherkins are taken are the same as for any other blanks, t. E. The glass with a narrow neck.



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