Salting recipes usually contain vegetables, mushrooms, meat and fish, which, after salting, acquire a new, special taste.

For a long time, homemade salting has been a popular way of preserving and saving food supplies. Salting allows not only to avoid food spoilage for a long time, but also to have delicious treats on the table all year round.

In pickling recipes, vegetables, mushrooms, meat and fish are usually found, to which, after salting, acquire a new, special taste.

The widespread use of home salting is explained by the ease and accessibility of this process. Salting is an easy way to preserve food with a lot of salt, which makes it difficult for mold and bacteria to grow, making food last longer. If desired, excess salt from the products can be removed later by soaking.

Homemade pickling of vegetables

Salting vegetables is perhaps the most popular method of preservation. With The vegetable pickling season starts at the end of summer and at the beginning of autumn. This allows us to enjoy cucumbers and tomatoes even in winter, when there is a shortage of vegetables. Vegetables are usually salted with cucumbers, tomatoes, eggplant, cabbage, etc. Of course, pickled cucumbers are especially popular, they are very easy to cook.

Salted cucumbers

You will need 1 kg of cucumbers, 80 g of salt per 1 liter of brine, dill, horseradish leaf, garlic, pepper, currant or cherry leaf and any other seasonings to taste.

1. First, prepare a brine of salt and cold water. Rinse the cucumbers and place them in jars along with spices.
2. Now fill the cucumbers with brine so that it completely covers them. Cover the jars with lids and put them away to salt for 3 days in a cool dark place.
3. After 3 days, drain the brine from the jars into a saucepan and boil it.
4. Rinse the cucumbers with cold water and dry thoroughly.
5. Then transfer the cucumbers back to the jar, fill with hot brine and finally roll up the lids.

Home salted fish

Salting fish is also a popular way of homemade preparations, which allows you to quickly and easily get a delicious fish delicacy. Especially tasty red fish of the salmon family. Such a fish will be a wonderful decoration of the festive table. Consider a recipe for quick salting red fish.

Salted red fish

You will need 1 kg of red fish (salmon, trout, pink salmon, salmon, sockeye salmon, etc.). And also 3 tbsp. salt, bay leaf, 1 onion, 50 ml vegetable oil, 1 tbsp. vinegar 6-9%, 5-7 peppercorns.

1. First, rinse and cut the fish, remove the head, fins, cut it in half along the ridge, remove the bones and skin. You can also use ready-made fillets.
2. Cut the fish fillet into slices and place in a bowl.
3. Prepare the brine - add salt to 500 ml of water, mix and fill the fish with brine. Put oppression on top so that the fish does not float up.
4. Leave the bowl of fish for 1.5 hours at room temperature. Then drain the water and prepare a mixture of a glass of cold water and a tablespoon of vinegar. Pour the fish with this solution for 5 minutes and drain the filling.
5. Cut the onion into rings, add pepper, oil and bay leaf, mix everything with the fish fillet and leave for 15-20 minutes. Salted fish is ready to eat.

Home salted meat

Salting meat is a popular way of harvesting meat and fat for the winter. For salting, they usually use lamb, pork, horse meat, lard, less often beef. Consider a simple recipe for salting lard at home.

Salo in onion peel

You will need 1.5 kg of fat, 2 cups of onion peel, 4 cups of water, 2 cups of salt, 4 cloves of garlic, peppercorns, bay leaf, a teaspoon of vinegar, a drop of liquid smoke.

1. First, prepare the brine - dilute the salt in water, the solution should be very strong. Add washed onion peel, vinegar, pepper, bay leaf and lard to it.
2. Put the brine on the fire, bring to a boil and cook for 5 minutes.
3. Remove from heat and add a drop of liquid smoke to it. Cover the pot with a lid and leave overnight at room temperature.
4. The next day, take out the pieces of lard and rub them with chopped garlic. Put the fat in the freezer for a couple of hours, after which it can already be served at the table.

Home salted mushrooms

Mushroom pickling is a common way of harvesting various mushrooms. You can salt almost all types of edible mushrooms, even milk mushrooms and volnushki. But they need to be salted separately by variety, choosing only strong, not wormy mushrooms. Consider the process of salting porcini mushrooms.

Salted porcini mushrooms

1. Dip the mushrooms in boiling water and cook for an hour, add peppercorns and cloves to taste.
2. Transfer the mushrooms caps up to sterile jars, sprinkling each with salt, cover them with a napkin and place a weight on top.
3. After a few days, the mushrooms are ready to eat. For storage, they can be poured with hot oil and kept in a cold place.

The festive table is traditionally decorated with pickles: cucumbers, tomatoes, eggplants, mushrooms, even apples (they are often called pickled, but the cooking technology is salting). Pickles are appropriate, subject to the consumption rate, to enrich the everyday menu.

Salt Benefits:

Proper preparation for the winter by salting contains the product itself, salt, vegetable spices (garlic, pepper, horseradish, spicy aromatic greens), water.

Pickles are low in calories, but stimulate the appetite. They supply the body with fiber, which is necessary for the normalization of digestion and, according to scientists, has the ability to reduce the risk of cancer.
Pickles contain useful trace elements (iodine, magnesium, potassium, iron), vitamins. In the process of natural fermentation during salting, lactic acid is formed, which normalizes digestive functions.

Of course you can buy pickles. But it is expensive and does not always live up to expectations. Indeed, to simplify the process and extend the shelf life, some manufacturers use acids (acetic, citric and others), which are not suitable for every health condition.

What will you include in the rubric?

We have selected proven recipes from which you will learn the secrets of cooking technology and the proportions of ingredients. By following the step-by-step instructions, you will prepare for the winter and fill the bins with tasty and healthy preparations.

Salting work can bring joy!

To do this, do not forget about the family and do not turn home cooking into a cannery. It is better to divide the responsibilities and ask loved ones to help. After heartfelt conversations, the cooking process will pass faster, and the family will receive additional time for communication. Then in winter, setting the table, you will remember pleasant moments of joint culinary creativity, and not hard hard labor.

Everyone loves pickles. Someone likes winter preparations, someone summer. When preparing this or that product for salting, the culinary specialist seeks to ensure that all members of his family are happy and full. Why not start preparing such blanks right now? Moreover, there are many recipes for their preparation.

Everyone loves pickles

This recipe for harvesting must be adopted in order to stay healthy and strong for the winter. Eggplant contains many useful vitamins.

So, what products are needed:

• Eggplant.
• Garlic.
• Salt.
• Onion.
• Sugar sand.
• Parsley.
• Vinegar.
• Oil (sunflower or olive).

Recipe:

1. The culinary process begins with washing the eggplant. After that, their stalks are cut off.
2. Then the eggplants are cut into small pieces and thrown into salty boiling water. It is enough to boil them for 12-15 minutes.
3. After that, they should cool completely. In the meantime, you need to work on other products, onions and parsley. They are finely chopped.
4. Marinade for salting is done in a blender. All ingredients are immersed in it, except for eggplant. They are sprinkled with salt on top. Don't add too much vinegar!
5. You can pickle eggplant in jars or in a bucket. It doesn't really matter, because in any case it will turn out very tasty. Eggplants are lowered to the bottom of the container, and on top they are poured with marinade, which was prepared in a blender.

They make wonderful homemade eggplants.

Grandma's recipe: vegetable pickles for the winter (video)

Pickle with cucumbers: Rada Radova's recipe

Rada Radova pickles differ in that they are incredibly tasty! One of her best recipes is pickling cucumbers in a bag.

To prepare them, you need to prepare the following:

• Cucumbers.
• Carnation.
• Salt.
• Garlic.
• Basil.
• Black pepper.
• Dill.

Rada Radova pickles differ in that they are incredibly tasty

How to cook?

1. It is necessary to select the fruits for salting correctly. It is recommended to take cucumbers of small or medium size. This is necessary so that the marinating process is uniform.
2. Vegetables are washed, their stems are cut off. After that, they are folded into a package. It must be clean!
3. After that, you can salt the cucumbers.
4. Chopped garlic is mixed with chopped basil, cloves, pepper and dill. All this is necessary for pickling cucumbers. This mixture is "sent" to the package to the main ingredient.
5. It is necessary to mix the contents of the package well with your hand, and then make a strong knot. A very important point: be sure to leave some air in the bag!
6. Salted vegetables are placed in the refrigerator. After 20 minutes, they should be mixed. This is done for 6-7 hours.

If desired, pickled cucumbers after such preparation can be closed in jars.

Salting vegetables for the winter: a recipe for unforgettable salting

This is a canned crispy green tomato recipe..

So, for their salting you will need the following products:

• Green tomatoes.
• Salt.
• Water.
• Garlic.
• Celery.
• Chili pepper (pod).

This is a canned crispy green tomato recipe.

How to cook:

1. Wash the tomatoes and then blanch for 15 minutes. After that, they are immersed in cold water for another 15 minutes.
2. This water is not drained, but placed on the stove. When it boils, it needs to be salted.
3. In the meantime, prepare the other ingredients. Wash the celery and peppers and then chop. Garlic is not crushed, but cut into small pieces.
4. Sterilized glass containers. Tomatoes are dropped into jars. Celery is placed on top of them, then chopped peppers and garlic.
5. After that, you can fill the workpiece with salt water. If desired, you can also add bay leaves to the jars, but this is not necessary, because thanks to the combination of greens and chili peppers, you can achieve a wonderful taste and smell of pickles.

At the last stage, you can start rolling the tomatoes.

Pickle with garlic: the best Azerbaijani recipe

Azerbaijani types of pickling vegetables have a zest. Here is one of the best such recipes.

To prepare it you will need:

• Garlic.
• Carnation.
• Bay leaf.
• Salt.
• Vinegar (better to take wine).
• Black allspice.

Azerbaijani types of pickling vegetables have a zest

1. It is recommended to use non-oxidizing utensils during the cooking process.
2. The main ingredient, garlic, must be prepared in advance. It is cut and placed in a separate container, after which it is covered with salt. It is recommended to leave it to be salted for 1 day. As a result, garlic is not cleaned of salt.
3. Glass containers in which garlic will be pickled must be sterilized. It is better to take liter jars.
4. A layer of spices is placed at the bottom of each container: cloves, “lavrushka” and pepper. Garlic is laid out on top of the first layer. You can form a third layer of the same spices.
5. A spoonful of vinegar is added to each jar.
6. At the last stage, banks can be rolled up.

Tip: the workpiece will be ready for use already on the third day after pickling, so if you don’t want to wait for winter, you can enjoy it after this time.

Winter pickle with beets: very tasty

Beets are needed for cooking borscht, herring under a fur coat and a host of other dishes that housewives love to cook in winter.

To prepare pickles from it, you need to find the following products:

• Beet tubers.
• Salt.
• Water.
• Garlic.

Beets are needed for cooking borscht, herring under a fur coat and a host of other dishes that housewives love to cook in winter

Step by step cooking method:

1. It is necessary to completely clean the fruit of dirt. It is recommended to use a brush for this. When the beetroot is clean, it must be transferred to water so that it boils. Readiness of beets should be checked with a knife or fork.
2. The water in which the vegetable was boiled must be salted.
3. Then the beets should be cut into slices.
4. Garlic is cut and mixed with salt water. This will be the pickle marinade.
5. In a deep container, the beets are poured with marinade and infused under oppression for several days.

The workpiece is stored in jars under a nylon lid in the refrigerator.

Cabbage pickle for the winter: the best recipe

Required Ingredients:

• Cabbage.
• Tomatoes.
• Salt.
• Sugar sand.
• Vinegar.
• Carrot.
• Vegetable oil.
• Bulgarian pepper).

So, such a vegetable preparation is prepared as follows:

1. All vegetables must be washed and then chopped. Onions should be cut into half rings, tomatoes - into small pieces, carrots and peppers - into strips. Cabbage is shredded with a large knife.
2. Then all 4 vegetables are mixed in a separate bowl. A pinch of salt and granulated sugar is added to this vegetable mass. Everything gets mixed up. You need to wait half an hour for the vegetables to release their juice. So the pickle will be much tastier.
3. After that, all the vegetables need to be stewed in a pan. It is better to add vegetable oil to it, not butter. When the residual amount of juice stands out, in which the mass will be stewed, a glass of water should be added.
4. Meanwhile, jars are being sterilized.

Hot pickles are transferred to a container for further twisting. You can cover the jars with nylon lids.

Delicious eggplant pickle (video)

For 1 liter of brine I put 60 gr. salt, boil water and let it cool until warm, my cucumbers, cut off their spouts, put them in a container, layering horseradish leaves, cherry and currant sprigs, garlic and peppercorns. I fill it with brine and leave it to salt for 3-4 days.

Pickled tomatoes sweet and spicy

Ingredients:

● 2 kg fresh tomatoes (ripe and firm)
● 1 red hot pepper
● 2-3 garlic cloves
● 1 bell pepper
● sweet pea pepper
● carnation
● sugar
● salt
● Vinegar 9%

Cooking:

Put spices in clean jars, 3-5 peas of allspice, 3-5 cloves, 1 clove of garlic, chopped into slices, 1/4 bell pepper, cut into pieces and a small piece of hot pepper.
Wash and dry tomatoes. Place tomatoes in jars.
Pour boiling water over and let stand for 20-30 minutes. Drain the water and add 4 tablespoons of sugar and 2 tablespoons of salt per 1 liter of marinade.
Boil and pour into jars. Add 2 tablespoons of vinegar per liter jar. Roll up cans and turn over.
Let cool at room temperature.

"Quick" pickled cucumbers

Ingredients:

● cucumbers
● dill
● garlic
● bell pepper
● chili pepper
● salt

They will become lightly salted in half an hour, very tasty after 4 hours.

Cooking:

My cucumbers, cut into rings.
We put them in a bowl where they will marinate. The utensils should be conveniently and tightly closed with a lid.
Finely chop fresh dill on cucumbers.
Cut the garlic into slices (it is also very tasty later).
One medium clove of garlic for each cucumber.
Half a large green bell pepper, diced.
Red chili pepper, pre-clean the seeds and rinse with cold water, cut very finely.
Sprinkle liberally with salt.
We close the lid.
Shake vigorously several times and refrigerate.

Blitz recipe for lightly salted cucumbers

Ingredients:

● 1 kg of fresh cucumbers
● 4 teeth. garlic
● 2 tsp. vinegar
● 2 tbsp. salt
● dill - a small bunch.

all ingredients are indicated by eye, do not put everything at once, but try first to your taste.

Cooking:

1. So, for starters, thoroughly wash the cucumbers and cut them into quarters.
2. Put in a deep container (plate).
3. Then sprinkle with salt, add vinegar, chopped dill and garlic passed through a press. We rub the cucumbers with this mixture and leave it in the refrigerator for 2-3 hours.
4. EVERYTHING! Fragrant, crispy cucumbers are ready! We serve with barbecue, young potatoes, and with any other dishes.

Quick Pickled Tomatoes

Ingredients:

● 1 kg cherry tomatoes*
● 2-3 sprigs of dill
● 2-3 bay leaves
● 1 sprig of basil
● 50-70 ml apple cider vinegar (apple only)
● 5-6 allspice peas
● 5-6 black peppercorns
● small piece of pepperoncino (optional)
● 4-5 garlic cloves, peeled
● 1 tbsp. l. salt with a slide
● 1 tbsp. l. Sahara
● 2 tbsp. honey

Cooking:

The hardest part is getting all the ingredients together!
Prick the tomatoes with a fork and place in a jar or bowl. I use a saucepan.
Add bay leaf, peppercorns, allspice, pepperoncino, chopped garlic, dill.
To boil water. I usually do it by eye. But somewhere around 2 liters goes away. You want the water to cover the tomatoes. Therefore, you can simply put the tomatoes in advance (without anything) in a jar, pour water and see how much you need. Do not forget that there will be more sugar, salt, honey, bite.
Dissolve salt and sugar in hot water. Pour in the tomatoes. Wait until all this potion cools down.
Somewhere 1 hour. Then pour the brine into the pan, boil again. Don't throw away any of the tomatoes! Dissolve honey in hot brine, add vinegar, basil and pour over tomatoes.
ALL! Now you need to cool and put the jar in the refrigerator. They will be ready in about 1-2 days.
Very tasty!
Please add salt, sugar carefully! Try the brine. It should be delicious, not nasty. I wrote about!
I really hope that there will be no comments like what I said, “that there should be such a pickle, but it is very salty or sweet”.
I always make cherry. They are small and ready quickly.

Pickled cucumbers (fast food)

Ingredients:

● 4 medium cucumbers
● 1 tsp. salt
● 3 garlic cloves
● 10 g dill

Cooking:

Wash the cucumbers, scald with boiling water, dry, cut off the tails. Cut each cucumber lengthwise into 4 pieces.
Cut the garlic into large pieces, and chop the dill.
Sprinkle cucumbers with salt, dill, garlic and mix well. Put everything in a plastic bag, remove air and tie tightly. If you have a sealed vacuum container, feel free to use it.
We leave in the room for 4 hours. Everything is ready.

Instant marinated zucchini

Ingredients:

● 500 gr. zucchini,
● 0.5 tsp salt.

For marinade:

● 100 ml olive oil,
● 3 tablespoons of 5% vinegar,
● 2 tsp. spoons of honey
● 2-3 garlic cloves,
● ground black pepper,
● fresh or dry herbs.

Cooking:

Wash the zucchini and cut off the skin. If the zucchini is young, you can do it with the skin. Chop into thin slices.
Put in a bowl, salt and leave for 30 minutes.
Prepare marinade. Pass the garlic through a press, mix with olive oil, honey (if the honey is thick, melt it in a water bath), vinegar, pepper and finely chopped herbs. Cilantro, basil, tarragon, dill, parsley are perfect. You can add a spoonful of paprika paste or ketchup. Mix the marinade.
Drain the resulting liquid from the zucchini, squeeze with your hands. Pour in marinade and mix.
Put in the refrigerator until the morning. During this time, you can mix a couple of times.

Marinated eggplants stuffed with herbs

Ingredients:

● Eggplants are small, not longer than 10 cm - 5 kg,

For filling:

● 2 large carrots
● 1 large bell pepper
● 10 garlic cloves
● 1 large bunch of cilantro
● 1 bunch dill
● 1/2 bunch of parsley
● 1-2 large stalks of celery

You can add a handful of chopped white cabbage and grated parsley and celery roots to the minced meat.

Marinade:

● 2 liters of water
● 1 liter of vinegar (5% apple or grape)
● 50 g/liter of water
● 50 g/liter water sugar

Spices:

● allspice - 4 - 5 pcs. for each bank
● black peppercorns - 8-10 pcs. for each bank
● carnation - 1-2 pcs. for each bank
● bay leaf - 1-2 leaves per jar
● coriander, dry grains - 0.5 teaspoon per jar
● ground cinnamon - on the tip of a knife

Cooking:

Wash the eggplant, remove the stalk, make an incision and take out part of the pulp to make a cavity for the filling.
It is important to make sure that the fruit does not break into two halves, so that the eggplant retains its external integrity.
Eggplant prepared in this way should be blanched in salted water for five minutes.
This must be done for two reasons. Firstly, so that the eggplants become soft, and secondly, to remove bitterness from them.
After blanching, take out the eggplants with a slotted spoon and put them in a colander.
To remove excess liquid from eggplants, especially since it is bitter, we put a press on them.
Let's leave the eggplant alone for a while. Let them stand, cool down, give off excess water, and we will deal with the filling.
We will clean and coarsely grate carrots and other roots, if we decide to use them.
Bulgarian pepper free from seeds and stalk and cut into cubes or small strips.
Finely chop the garlic.
Finely chop and part of the eggplant pulp, which we took out of them when preparing the cavity for the filling.
Grind all the greens and chop the cabbage.
You can add a little hot pepper to the minced meat. Determine the amount you need empirically, because the understanding of the spiciness of food is individual for everyone.
Now you can start stuffing eggplants.
To do this, fill each eggplant with a vegetable mixture with a teaspoon, close tightly and place in a cleanly washed jar or other container.
If you are not going to cook eggplants as a preparation for the winter, you can use not jars, but, for example, an enameled tray or pan. But then you have to keep them in the refrigerator.
So, the eggplants are stuffed and stacked in jars. It's time to cook the marinade.
The marinade is cooked like this:
in an enameled or stainless saucepan - it is most convenient to use a saucepan in the form of a ladle - boil water, dissolve all the sugar and all the salt in it, add spices, let it boil for a minute or two.
Pour a glass of vinegar into each jar and top up with hot marinade, do not regret it, pour it in a glass, even if the marinade flows out a little from the jar.

Marinated champignons for 3 hours

Ingredients:

● 1 kg mushrooms
● 1.5 cups of water
● 4 tablespoons of vinegar
● 1 tbsp sugar
● 1 heaping tablespoon of salt
● 3 bay leaves
● 10 black peppercorns
● 4 teeth. garlic
● 4 carnations

Cooking:

Boil water, add spices, boil for a couple of minutes and add mushrooms (large cut, small whole). Cook for 30 minutes. if you eat right away, then cool and let it brew for three hours. If you twist, then 45 minutes .. You can store it under the lid in the refrigerator. When serving, add onion and butter.

To choose the right lard, it is best to go to the market or farm shop. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The lard skin should be thin, smooth, without bristles and preferably with a veterinarian's brand.

Smell the fat. The smell of a fresh product is subtle, sweetish milky. The presence of a specific aroma suggests that the fat came from a boar. No spices can remove the smell, so it is better to refuse to buy.

Pierce the fat with a knife, fork or match. If it pierces easily or with little resistance, the product deserves your approval.

After buying the fat, rinse it with running water, dry it well with a towel and start the cooking process.

What to salt lard with

With salt, garlic, bay leaves, cumin, dill seeds and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main plus of fat is that it absorbs as much salt as it needs.

How to salt lard

At home, lard can be salted in three main ways:

By the way, no matter which method you choose, you will need to store the finished fat in the freezer.

• 1 kg of fat;
• 200 g of salt;
• 20 g black ground pepper;
• ½ head of garlic.

Cooking

Cut the bacon into strips 4-5 cm wide.

Make cross cuts in each bar. Depth - a little more than the middle of the piece.

Pour all the salt into a deep container. Put the lard there and rub well with salt on all sides.

Sprinkle pepper on top. If desired, you can use a mixture of red and black.

And cut the garlic into slices 1-2 mm thick and put them in the slots on the pieces of lard.

Transfer the fat to a container and refrigerate for 3-4 days.

Salo is ready. It tastes best with brown bread.

For later storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then freeze.

• 2 kg of fat;
• 5 glasses of water;
• 200 g of salt;
• 1 head of garlic;
• 4 bay leaves;
• peppercorns and other spices - to taste.

Cooking

Rinse the lard, dry it and cut into small pieces so that they easily pass into the neck of the jar. The optimal piece thickness is 5 cm.

Prepare the brine. Pour 5 cups of water into a saucepan, add salt, put on fire and bring to a boil. Remove from fire and cool.

Finely chop the garlic and rub the pieces of bacon with it. Wash bay leaves and pat dry.

Put the fat in a jar. Do not try to fold the pieces tightly: the fat can go rotten. Layers of fat shift with bay leaves and black pepper.

After that, remove the lard from the jar, pat dry with paper towels and rub with spices. You can use red ground pepper, cumin, paprika. Then wrap the fat in paper or a bag and put it in the freezer. In a day, the fat will be ready.

• 1 liter of water;
• 2 handfuls of onion peel;
• 3 bay leaves;
• 200 g of salt;
• 2 tablespoons of sugar;
• 1 kg of fat with a layer;
• 4 peas of allspice;
• 3 cloves of garlic;
• paprika, a mixture of peppers - to taste.

Cooking

Pour water into a saucepan, add washed onion peel, bay leaves, salt, sugar. Bring the resulting mixture to a boil, put the fat in it and cover with a plate so that it sinks into the liquid.

Bring the mixture back to a boil and then simmer for another 20 minutes over low heat. Then remove the pan from the heat, cool and put in a cold place for 12 hours.

Take out the fat, dry it and rub it with a mixture of minced garlic, paprika and a mixture of peppers. Wrap the finished fat in a film or bag and put it in the freezer.

Before serving, keep the bacon at room temperature for 5 minutes and cut into thin slices. Best of all, this fat is combined with black bread and mustard.