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Pickled onions and garlic
Pickled onions
Option 1.
Sterilize them banks and put the bottom of each black peppercorns – 2 — 3 pieces, allspice -1 2 peas, Bay leaf, a few grains of mustard, 3 to 4 juniper berries. Then take the smallest onions of a diameter not exceeding 1.5 cm sized according to the size, remove the roots and dry the leaves thoroughly wash. Blanchere from 3 to 5 minutes (depending on size of onion). Then rinse the onions under cold running water. Tightly fill the banks of the cooled onion, add sugar, salt and vinegar. Fill jars with onions with boiling water without adding 2 inches to the neck, cover with lids, sterilize them 5 — 7 minutes and preserve. Cooled upside down, stored in a cool dark place.
Onion – 1 kg, salt – 50 g sugar – 70 g vinegar 6% Apple – 150 ml; black and sweet bell pepper; Bay leaves; mustard seeds; juniper berries; water.
Option 2.
Small onion sets or samples, to clean, wash, blanch and put in jars. Pour the marinade and sterilize: liter jars – 20 minutes, cool quickly.
For the marinade: 1 l water 150 g 6% vinegar, 20 g salt (2 tsp), 20 g sugar (2 teaspoons). To 1 liter of boiling 6% vinegar – 50 g sugar (2 tablespoons), allspice, black pepper, Bay leaf, cloves.
Pickled garlic
Garlic cloves (it's only good fresh, strong) to clean from the husk and dipped in boiled cold water for 30 minutes, then flush. On the bottom of the jar lay a few sprigs of dill, then the garlic and pour the cooled marinade. On top of the garlic to put sprigs of dill. Leave the garlic at room temperature to ferment for 10 to 14 days. As needed to fill jar to the top with marinade, cooked in such proportions: 0.5 liters of water 1 teaspoon of salt and 10 ml of 9% vinegar.
1 kg garlic – 600 g water, 30 g of salt (1 tbsp) and 30 g of 9% vinegar. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: www.sadovoda.ru
Option 1.
Sterilize them banks and put the bottom of each black peppercorns – 2 — 3 pieces, allspice -1 2 peas, Bay leaf, a few grains of mustard, 3 to 4 juniper berries. Then take the smallest onions of a diameter not exceeding 1.5 cm sized according to the size, remove the roots and dry the leaves thoroughly wash. Blanchere from 3 to 5 minutes (depending on size of onion). Then rinse the onions under cold running water. Tightly fill the banks of the cooled onion, add sugar, salt and vinegar. Fill jars with onions with boiling water without adding 2 inches to the neck, cover with lids, sterilize them 5 — 7 minutes and preserve. Cooled upside down, stored in a cool dark place.
Onion – 1 kg, salt – 50 g sugar – 70 g vinegar 6% Apple – 150 ml; black and sweet bell pepper; Bay leaves; mustard seeds; juniper berries; water.
Option 2.
Small onion sets or samples, to clean, wash, blanch and put in jars. Pour the marinade and sterilize: liter jars – 20 minutes, cool quickly.
For the marinade: 1 l water 150 g 6% vinegar, 20 g salt (2 tsp), 20 g sugar (2 teaspoons). To 1 liter of boiling 6% vinegar – 50 g sugar (2 tablespoons), allspice, black pepper, Bay leaf, cloves.
Pickled garlic
Garlic cloves (it's only good fresh, strong) to clean from the husk and dipped in boiled cold water for 30 minutes, then flush. On the bottom of the jar lay a few sprigs of dill, then the garlic and pour the cooled marinade. On top of the garlic to put sprigs of dill. Leave the garlic at room temperature to ferment for 10 to 14 days. As needed to fill jar to the top with marinade, cooked in such proportions: 0.5 liters of water 1 teaspoon of salt and 10 ml of 9% vinegar.
1 kg garlic – 600 g water, 30 g of salt (1 tbsp) and 30 g of 9% vinegar. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: www.sadovoda.ru
