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Condiments and seasonings

pickle

pickle
Pickles - it's a variety of vegetables that are marinated with spices. The composition of pickles are small cucumbers (gherkins), a small shallots green peas, string beans, young corn on the cob, cauliflower and other vegetables. Pickles are made and canneries packed in glass containers. Pickles can be made in catering. For You must use young vegetables. They should be rinsed, discard a sieve and then gently boil in salted water. If the pickles cure for storage over the long term, the boiling water to add nitrate of 0.1 g per liter of water. After cooking, the vegetables should be cast away in a sieve, cool, then put in banks and flood pre-cooked and well chilled 3% vinegar. If after two weeks the solution becomes cloudy, it should be drained and re-fill vegetables with a 3% solution of vinegar, flavored by various herbs - pepper, marjoram, dill, nutmeg, bay leaf, etc. To prevent the pickles from the mold pour marinade with oil. Banks cover with parchment paper and tied with twine. Store pickles in a cool dry place. Pickles in whole or in powdered form are to the dishes after seasoning them heat treatment. They can also be a garnish for dishes of stewed of meat. Add the pickles in vinaigrettes - fish, meat sauce and mayonnaise pickles and capers. They pryadayut dish acute-sour taste and aroma spices, put into the marinade. Norma favorites - from 20 to 42 grams (gross) on a plate. Waste to marinade up 40%. Norma bookmark pickles in mayonnaise - 250 grams (gross) per liter.
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