Pickles - Kiseli krastavcici

Pickles

Ingredients:

For syrup:

4l                    water

8 tablespoon   salt

4 tablespoon   sugar

1l                    vinegar or 120g essence

1 – 10g           Potassium metabisulfite - food additive, also known as E224

mustard plant and dill

Preparation:

Gherkins wash and arrange in jar. Be sure that gherkins is washed well because can be blur for several days. Pour the lukewarm liquid over gherkins and add about ½ teaspoon mustard plant and twig of dill. Cover jars and leave till tomorrow. Add more liquid if necessary and close the jar. Leave on dark place till use. Pickles prepared on this way can use about after one month but can stay delicious and next year.

Syrup:

Add water to warm, add salt and sugar and stir until it melts. Add potassium metabisulfate and melt it before add the vinegar. All that must be lukewarm before pour the gherkins.

If you want pasteurization the pickles you do not have to put the potassium metabisulfite.

Pasteurization:

When you pour the liquid in jar close it and put in pot with worm water. In a large pot add kitchen napkin and jars stacked on it but do not touch. Then fill the container with water height of 2-3 cm below the top of the jars. All together cover another towel and put on the stove. Heat over low heat until the water begins to hum and then just leave 5-10 minutes.

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Kiseli krastavcici

Sastojci:

Za sirup:

4l                    vode

8 kasika          soli

4 kasika          secera

1l                    sirceta, alkoholnog ili 120g  esencije

1 – 10g           vinobrana – poznatog i kao antioksidans  E224

Slacice i mirodjije

Priprema:

Krastavcice oprati i poredjati u tegle. Krastavcice treba dobro oprati da se ne bi zamutili za nekoliko dana. Naliti spremljenu mlaku tecnost i dodati oko  ½ kasicice slacice i neku grancicu mirodjije. Pokriti tegle i ostaviti. Sutradan dodati jos tecnosti ako je potrebno i zatvoriti tegle. Ostaviti na tamno mesto do upotrebe. Ovako pripremljeni krastavcici mogu se jesti vec nakon dvadesetak dana da vinobran otstoji. Ukusni su i sledece godine ako se slucajno zadrze.

Sirup:

Staviti vodu da se zagreje pa dodati so i secer. Mesati dok se so i secer ne rastope. Dodati vinobran. Kad se svi ovi sastojci rastope dodati sirce. Sve to mora biti mlako kad se prelivaju krastavcici.

Ako zelite da pasterizujete krastavcice ne morate dodavati vinobran u tecnost.

Pasterizacija:

Kad sipate tecnost u tegle zatvorite ih i stavite u posudu sa vrucom vodom. U veci sud stavite kuhinjsku krpu na dno pa poredjajte tegle tako da se ne dodiruju. Naliti vodu do visine 2-3 cm ispod visine tegli. Sve pokriti jos jednom krpom pa staviti na sporet. Zagrejati da posne da struji i ostaviti 5-10 minuta.