Brine goal. Brine in Culinary and Environmental Contexts: From Turkey Preparation to Desalination Impacts

How does brine affect turkey flavor and moisture. What are the effects of brine discharge from desalination plants on marine ecosystems. How can benthic foraminifera serve as bio-indicators for environmental changes caused by brine discharge.

The Art of Brining: Enhancing Turkey Flavor and Moisture

Brining has become a popular technique for preparing turkey, especially for special occasions like Thanksgiving. But what exactly does brining do, and why should you consider it for your next poultry dish?

Understanding the Brining Process

Brining involves soaking the turkey in a saltwater solution, often with additional flavorings. This process serves two main purposes:

• Moisture retention: The salt helps the meat absorb and retain water during cooking
• Flavor enhancement: Seasonings in the brine penetrate the meat, adding depth to its taste

Is brining worth the extra effort? For many cooks and food enthusiasts, the answer is a resounding yes. The resulting turkey is often more succulent and flavorful than its non-brined counterpart.

Elevating Brine with Apple Cider and Brown Sugar

While a basic salt brine can work wonders, creative cooks are taking it a step further. A popular variation incorporates apple cider and brown sugar, along with herbs like sage and black pepper. This combination offers a delightful balance of sweet and savory notes that complement the natural flavor of the turkey.

Cider-Brined Turkey Recipe: A Thanksgiving Showstopper

Ready to try your hand at a cider-brined turkey? Here’s a recipe that’s sure to impress your guests:

Ingredients for the Brine

• 1/2 gallon apple cider
• 1/2 cup kosher salt
• 1/2 cup packed brown sugar
• 1/2 cup minced fresh sage
• 1 tablespoon crushed black peppercorns

Brining Process

1. Place a 12-14 pound turkey in a 2 1/2-gallon zip-close plastic bag
2. Combine all brine ingredients and pour over the turkey
3. Seal the bag, removing as much air as possible
4. Refrigerate for at least 8 hours, turning occasionally

Can you brine a turkey for too long? While brining is beneficial, excessive time in the solution can lead to overly salty meat. Stick to the recommended 8-24 hours for best results.

Roasting Your Brined Turkey

After brining, pat the turkey dry and roast at 350°F for 2 to 2 1/2 hours, or until the internal temperature reaches 160°F in the breast and 170°F in the thighs. Remember to discard the brine solution after use – it’s not safe to reuse or consume.

Crafting the Perfect Sage Gravy

No turkey is complete without a delicious gravy. Here’s how to make a sage-infused gravy that perfectly complements your cider-brined turkey:

Ingredients

• 1/4 cup white wine
• 2 cups low-sodium chicken or turkey broth
• 3 tablespoons instant flour (such as Wondra)
• 3 tablespoons finely chopped fresh sage
• Salt and ground black pepper to taste

Preparation Steps

1. Collect pan drippings from the roasted turkey
2. Simmer drippings with white wine, scraping up browned bits
3. Add broth and whisk in flour until smooth
4. Simmer for 5 minutes, stirring constantly
5. Season with sage, salt, and pepper

Does the type of flour matter for gravy? While instant flour like Wondra dissolves easily and prevents lumps, you can use all-purpose flour if that’s what you have on hand. Just be sure to make a slurry with cold water first to avoid clumps.

Brine Beyond the Kitchen: Environmental Impacts of Desalination

While brine plays a positive role in cooking, its impact on the environment, particularly from desalination plants, is a growing concern. Let’s explore this issue in depth.

The Rising Demand for Desalination

Desalination plants, which remove salt from seawater to produce freshwater, are increasingly common in water-scarce regions. For example, plants along the Mediterranean Israeli coastline currently produce about 587 million cubic meters of drinking water annually, with plans for further expansion.

How does desalination affect marine ecosystems? The process generates a highly concentrated salt solution, or brine, which is typically discharged back into the ocean. This brine can have significant impacts on marine life, particularly in the immediate vicinity of the discharge point.

Benthic Foraminifera: Tiny Creatures, Big Indicators

To understand the environmental impact of brine discharge, scientists are turning to some unlikely helpers: benthic foraminifera. These microscopic, single-celled organisms live in marine sediments and are highly sensitive to changes in their environment.

Why Foraminifera Matter

Benthic foraminifera serve as excellent bio-indicators for several reasons:

• They respond quickly to environmental changes
• They leave behind fossilized shells, providing historical data
• Different species have varying tolerances to environmental conditions

By studying changes in foraminiferal populations near desalination plants, researchers can gain insights into the ecological impacts of brine discharge.

Case Study: Brine Discharge Along the Israeli Coast

A recent study examined the effects of brine discharge from three desalination facilities along the Israeli coast: Ashkelon, Hadera, and Sorek. The research focused on how benthic foraminifera populations changed in response to the brine discharge.

Key Findings

The study revealed several important insights:

• Reduced abundance and diversity: Foraminiferal populations were generally lower near brine outfalls
• Species-specific responses: Certain species showed greater sensitivity to brine discharge
• Thermal pollution effects: Sites with both increased salinity and thermal pollution showed more pronounced impacts
• Salinity sensitivity: At Sorek, where only salinity was elevated, agglutinated foraminifera declined sharply

Do all types of foraminifera respond equally to brine discharge? The study found that organic-cemented agglutinated foraminifera were particularly sensitive to elevated salinity, suggesting they could be valuable indicator species for monitoring brine impacts.

Implications for Desalination Management and Marine Conservation

The findings from studies on benthic foraminifera have important implications for the management of desalination plants and the conservation of marine ecosystems.

Potential Mitigation Strategies

To minimize the environmental impact of brine discharge, several approaches could be considered:

• Improved diffusion methods to dilute brine more effectively
• Alternative disposal methods, such as deep well injection
• Development of technologies to reduce brine production
• Regular monitoring of benthic communities near discharge sites

How can policymakers balance the need for freshwater with marine conservation? This question remains a challenge, but ongoing research into the ecological impacts of desalination is crucial for informing evidence-based policies and practices.

The Role of Continued Research

While the study on Israeli desalination plants provides valuable insights, more research is needed to fully understand the long-term effects of brine discharge on marine ecosystems. Future studies might explore:

• Impacts on other marine organisms beyond foraminifera
• Long-term changes in ecosystem structure and function
• Potential for ecosystem recovery if brine discharge is reduced or eliminated
• Comparative studies across different geographical regions and marine environments

By continuing to investigate these issues, scientists can provide crucial data to help balance the growing demand for freshwater with the need to protect our oceans.

Bridging Culinary and Environmental Perspectives on Brine

As we’ve explored in this article, brine plays diverse roles in both culinary and environmental contexts. In the kitchen, it enhances the flavor and moisture of our favorite dishes, like the delectable cider-brined turkey recipe we shared. However, in the context of desalination, brine discharge poses significant challenges to marine ecosystems.

The Importance of Holistic Understanding

Understanding these different aspects of brine helps us appreciate the complexity of our relationship with water and salt. It underscores the need for innovative solutions that can address water scarcity while minimizing environmental impacts.

Can the culinary world offer insights for environmental management? While the scales are vastly different, the precision and care taken in culinary brining might inspire approaches to managing brine discharge more effectively. For instance, just as chefs carefully balance flavors in a brine, engineers might find ways to balance the composition of discharged brine to minimize ecological disruption.

Looking to the Future

As we continue to grapple with water scarcity and environmental conservation, the topic of brine – whether in our kitchens or our oceans – will remain relevant. Ongoing research, technological innovation, and thoughtful policy-making will be crucial in navigating these challenges.

Whether you’re preparing a festive turkey or considering the broader implications of water management, remember that brine plays a significant role in shaping our world, from the flavors on our plates to the health of our marine ecosystems.

Brown sugar-apple cider brine adds flavor

By ALISON LADMAN

By ALISON LADMAN

Associated Press

If you are going to go to the (admittedly little) trouble of brining your Thanksgiving turkey, be sure to set the bar higher than simply adding moisture. Granted, this is the primary goal of a brine. Soaking the bird in a salty solution prior to roasting, does help plump the meat and keep it moist during cooking.

But this also is a great opportunity to add plenty of flavor to the turkey. To make the most of that opportunity, we decided to brine our turkey in apple cider, brown sugar, sage and black pepper. The flavor ends up being at once subtly sweet, but also boldly savory. And that is a combination that makes the meat a perfect partner for all the classic Thanksgiving sides.

CIDER-BRINED TURKEY WITH SAGE GRAVY

Start to finish: 2 1/2 to 3 hours (plus brining)

Makes a 12- to 14-pound turkey with gravy

For the turkey:

12- to 14-pound turkey

1/2 gallon apple cider

1/2 cup kosher salt

1/2 cup packed brown sugar

1/2 cup minced fresh sage

1 tablespoon crushed black peppercorns

For the gravy:

1/4 cup white wine

2 cups low-sodium chicken or turkey broth

3 tablespoons instant flour, such as Wondra

3 tablespoons finely chopped fresh sage

Salt and ground black pepper

Place a 2 1/2-gallon zip-close plastic bag upright in a large bowl. Place the turkey in the bowl, then pour in the cider, salt, brown sugar, sage and peppercorns. Seal the bag, squeezing out as much as possible as you do so. Massage the bag to mix the ingredients in the liquid. Refrigerate and let brine for a minimum of 8 hours, turning the turkey now and again.

When ready to roast, heat the oven to 350 F. Fit a roasting pan with a rack.

Remove the turkey from the brine and discard the brine. Pat the turkey dry with paper towels, then set it onto the roasting rack. Roast for 2 to 2 1/2 hours, or until the temperature of the
breast reaches 160 F and the thighs reach 170 F. If the turkey begins to darken too much, over it loosely with foil.

Transfer the turkey to a serving platter, wrap with foil, then set a couple layer of bath towels over it to keep it warm.

Remove the rack from the roasting pan. Place the roasting pan over medium heat on the stovetop (you may need two burners) and bring the juices to a simmer. Add the wine and scrape up any browned bits on the bottom of the pan.

Pour the broth into the pan, whisking continuously. Then add the flour and whisk to combine. Simmer for 5 minutes, while continuing to stir. Season with sage, salt and black pepper.

The effect of long-term brine discharge from desalination plants on benthic foraminifera

Desalination plants along the Mediterranean Israeli coastline currently provide ~587 million m3 drinking water/year, and their production is planned to increase gradually. Production of drinking water is accompanied by a nearly equivalent volume of brine discharge with a salinity of ~80 that is twice the normal, which can potentially impact marine ecosystems. The goal of this study was to examine whether benthic foraminifera, a known sensitive marine bio-indicator, are affected by this brine-discharge. For that, we investigated the seasonal and cumulative effect of brine discharges of three operating desalination facilities along the Israeli coast. Those facilities are located in Ashkelon, Hadera, and Sorek. The brine-discharge in the first two desalination plants is associated with thermal pollution, while the Sorek facility entails increased salinity but no thermal pollution. In four seasonal cruises during one year, we collected surface sediment samples in triplicates by grabs from the outfall (near the discharge site), and from a non-impacted control station adjacent to each study site. Our results highlight that the most robust responses were observed at two out of three desalination shallow sites (Ashkelon and Hadera), where the brine was discharged directly from a coastal outfall and was accompanied with thermal pollution from the nearby power plants. The total foraminiferal abundance and diversity were, generally, lower near the outfalls, and increased towards the control stations. Moreover, changes in the relative abundances of selected species indicate their sensitivity to the brine discharge. The most noticeable response to exclusively elevated salinity was detected at Sorek discharge site, where we observed a sharp decline in organic-cemented agglutinated benthic foraminifera, suggesting that these are particularly sensitive to elevated salinity. The herein study contribute new insights into the effect of brine discharge from desalination plants, on benthic foraminifera, and propose a scientifically-based ecological monitoring tool that can help stakeholders.

10 Best Brine Lacrosse Nets of 2021

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Brine Deserving of Number Nine | Sports

Last year, in Harvard’s first meeting with Dartmouth, number nine netted a hat trick to propel the Crimson to a dramatic win.

Last night, as Harvard squared off against the Big Green for the first time this season, number nine again rose to the challenge of the rivalry game and picked up a hat trick in an important victory.

The results were the same, the sweater was the same, but the skater wearing it was not.

Last Feb. 5 in Hanover, N.H., it was record-setting superstar Nicole Corriero ’05 potting five goals to push the Crimson past Dartmouth. But last night it was the new addition, freshman Jenny Brine, who inherited the digit shining with a three-goal performance in a thorough 4-1 conquest of the Big Green.

“Maybe nine’s a lucky number,” Brine said.

Luck, though, is only part of the story.

“I guess it’s luck too,” Brine said. “But you have to know where the bounces are going to come from and be able to read what your linemates are going to do with the puck.”

For sixty minutes last night, Brine was in perfect sync with her linemates, despite making her first appearance on the unit. A fortuitous move onto the top line for last night’s game, swapping places with fellow frosh Sarah Wilson, teamed Brine with senior Jennifer Raimondi and junior Katie Johnston and set the first-year forward up for the trio of scores.

“We switched up the lines,” Harvard coach Katey Stone said. “There seems to be some good chemistry, just a better dynamic. I think she’s in the right place. You constantly tweak things until you feel like they complement each other.”

The complement was productive as well as cohesive, keying the Crimson offense throughout the convincing win.

“It was my first chance to work with [Raimondi] and [Johnston] and I think our line clicked really well tonight,” Brine said.

“Johnston was cycling down low and putting the puck on net.”

“We mesh well,” Johnston added.

On all three goals, Brine displayed her deft touch around the goal and penchant for cleaning up rebounds and putting them in the back of the net.

“She’s really good down low,” Stone said. “She’s a very smart player. She knows how to anticipate where the puck is going to go.”

On the first score, she tucked the rebound from a Johnston offering away inside the right post. On her second goal, a power-play tally, after Dartmouth netminder Kate Lane made a kick save on Wilson, Brine gathered another rebound and threw the puck blindly on net. Lane was screened on the play and the puck eluded her for the eventual game-winner.

“We were joking on the bench that she should have bought a raffle ticket,” Johnston said of Brine’s good fortune.

The final goal, less than two minutes later, was the most hectic of the evening. With Raimondi streaking up the right side, Brine joined the rush for a 2-on-1. Raimondi sent a crisp cross-ice pass over onto the stick of Brine, whose forward momentum carried her into Lane and rolled the puck over the line for the hat trick clincher. For plays like these, and her success with rebounds, Brine deflected praise onto her new running mates.

“Just in the right place at the right time, able to thwack them home,” Brine said. “Basically just hard work from my linemates.”

Brine (8-6-14) now ranks 11th in goals per game and 16th in points per game among freshmen nationally.

Although the Corriero comparisons carry with them the weight of expectation, and eight goals is far short of Corriero’s landmark 59 last season, Brine doesn’t necessarily shy away from the association.

“Corriero was a great player,” Brine said. “It’s nice to follow along wearing her jersey.”

Now she hopes to follow along scoring hat tricks.

—Staff writer Jonathan Lehman can be reached at [email protected].

How to Brine | Pork, Chicken Technique

Learning how to brine will benefit you not just for the Thanksgiving Turkey, but throughout the year.  And fortunately, it is so simple, that with a quick read, and a view my “How to Brine” video, you’ll have it mastered in no time.  With a good brine your recipe (whether it be pork, chicken or seafood) will turn out more tender, more juicy and more flavorful.  So…why not start brining?

What is a brine? And How does it work?

Before learning how to brine, let’s first talk about how brining works, and what it does.  Brines themselves are really nothing more than Salt dissolved in water.  For cooking purposes, additional flavors are frequently added to the salt/water mixture in the form of sugar, herbs, spices, vegetables…and just about anything else.  These additional ingredients, flavor the brine itself, and as the brine moves into the meat, those flavors are carried along with it.

Now I’m no scientist, so forgive any minor errors in language or detail, but fundamentally brines work via the process of Osmosis – which is the transfer of liquid (in this case the brine) into and out of cells.  When meat in placed in brine, the cells in the muscle tissue are less salty than the water itself.  That makes sense. Through Osmosis, this imbalance corrects itself, and the cells absorb salt from the water, becoming more salty (which also creates move flavor).  Because the cells now have more salt, a second reaction happens that causes them to absorb water from the brine, becoming more moist.  All the while, any additional flavors you’ve added to brine are coming along for the ride.  So what you end up with is a more flavorful, more moist cut of meat.

What should I brine?

While you can experiment and brine just about anything, most commonly, I brine fowl (Turkey & Chicken) and Pork.  It’s not a coincidence that all are leaner meats.  Fattier cuts, like beef, typically don’t benefit as much from a brine.

How to Brine

A good ratio for most brines is:

• 1/2 cup of sugar
• 1/2 cup of salt
• 2 quarts of water

To that basic brine, you can add all kinds of great flavors…onions, carrots, celery (all cooked or raw), peppercorns and other spices like allspice, cumin, coriander, and/or herbs like rosemary, thyme, fennel seed.

It’s important to make sure the salt and sugar are fully dissolved, so you may want to start with warm or hot water.  If so, let the water cool before adding any meat.  Put the brine in a sealed container or bag, and then add the chicken, turkey, pork, whatever you’ve got….make sure the meat is fully submerged. Then refrigerate the meat, and brine it for at least 5 hours, less and it really doesn’t have time to work….and up to a couple days.  Provided you can keep everything properly refrigerated for that long.

Remove the meat from the brine. pat the surface dry, and allow it come up to room temperature before cooking, via your preferred method.  And don’t forget, just because you brined, doesn’t mean you can skip the salt and pepper on the outside of the meat.

Now that you know how to brine, take a look a couple of my favorite brine recipes, and I wish you the best of luck!

Anson Resources Ltd advances Paradox brine production wells with site works underway

“I am pleased with the speed of clearing and access to establish the drill pads for LCW-1 and LCW-2. Drilling of two production wells at Paradox represents another step towards increasing JORC resource confidence level and commencing production,” says CEO.

() has started site work on proposed production wells at its flagship Paradox Lithium-Bromine Project just seven days after receiving approval from the Utah State Government, rapidly advancing the project toward production and a JORC resource upgrade.

Equipment has been mobilised to site to establish road access to drill pad locations. The two production wells have been designed to support the 2,700 tonnes per annum lithium carbonate production plant to be constructed (subject to feasibility study) 30 miles north of the project area.

Anson Resources is an Australian-based exploration and development company, focused on the discovery, acquisition and development of natural resources that will meet the demand from rapidly growing new energy and technology markets.

The company is developing its flagship Paradox Basin brine project in southern Utah, in the US.

Read: Anson Resources takes big step towards producing at Paradox with approval to drill lithium-bromine production wells

Another step toward production

“I am pleased with the speed of clearing and access to establish the drill pads for LCW-1 and LCW-2. Drilling of two production wells at Paradox represents another step towards increasing JORC resource confidence level and commencing production,” Anson Resources CEO and executive chairman Bruce Richardson said.

“These production wells will also provide significant insight into the engineering and logistics of the Paradox operation, with location of the wells carefully considered and nearby to the lithium-bromine plant to be built at Blue Hills.

“By leveraging the pressure created by Robert’s Rupture Anson can transport the brine to a location which has easy access to power, gas and transportation without the use of fossil fuels usually required to pump the brine, hence reducing production costs the minimising the impact on the environment.

“In addition, the location of the wells provides access to an existing pipeline corridor where ground disturbance has already occurred.

“Anson has carefully considered and designed the extraction process to ensure minimal ground disturbance and impact on social and recreational activities in the area in which we operate as part of adherence to our focus on our ESG policy.”

JORC resource upgrade strategy

Drilling of these wells and the re-entry of two other existing wells, Sunburst and Mineral Canyon, are part of Anson’s strategy to continue to increase the indicated JORC resource estimate for the project.

The targeted area of influence (AOI) that will increase the JORC indicated resource by drilling these two new wells is shown by the blue outline and the inferred AOI interest by the green outline area (below).

Drilling of the wells will also result in a large amount of additional data being collected, for example, clastic unit thicknesses and core of the brine bearing horizons, that can be used to upgrade the JORC resource calculations and classifications.

Couloir Capital Ltd. Is Pleased to Announce the Updating of Research Coverage and Target Price on Cypress Development Corp.

Vancouver, British Columbia–(Newsfile Corp. – October 25, 2021) – Couloir Capital Ltd. is Pleased to Announce the Updating of Research Coverage and Target Price on Cypress Development Corp. (TSXV: CYP) (OTCQB: CYDVF) (FSE: C1Z1). The update report is titled, “Starting Up Pilot Plant Testing Operations and Entering into Water Rights Purchase Agreement.”

Report excerpt: “CYP has been focused on advancing its development initiatives at Clayton Valley, with key events including the completion of its pilot plant and the purchase of local water rights. The company appears to be deploying capital from its ample cash reserves in a way that advances its project significantly, with the key short-term goal being successful completion of a FS on Clayton Valley. We expect that such an event will unlock substantial capital appreciation for shareholders, given the increased degree of certainty around project valuation. Apart from company-specific catalysts, we believe CYP is also well placed to benefit from macro-level tailwinds, including the recent build up in lithium developer M&A as well as greatly increased lithium hydroxide market pricing.”

The report can be accessed through Couloir Capital’s portal:
https://www.couloircapital.com/research-portal

About Cypress Development Corp.

Cypress Development is focused on developing the Company’s 100%-owned Clayton Valley Lithium Project in Nevada, USA. Exploration and development by Cypress has discovered a world-class resource of lithium-bearing claystone adjacent to the Albemarle Silver Peak mine, North America’s only lithium brine operation. The size of the resource makes the Clayton Valley Project a premier source that has the potential to impact the supply of lithium for the fast-growing global energy storage battery market.

About Couloir Capital Ltd.

Couloir Capital Ltd. is an investment research firm comprised of a team of veteran investment professionals dedicated to providing world-class opportunities in the natural resource exploration and development sectors along with real and alternative asset classes and strategies. Couloir Capital Ltd. is affiliated with a registered securities dealer, Couloir Capital Securities Ltd., and an investment entity, the West Cirque Fund Limited Partnership.

Story continues

For further information, please contact:

Rob Stitt, Managing Director, Couloir Capital Ltd.

Email: [email protected]

www.couloircapital.com

Analyst Disclosure: The analyst and/or affiliated companies do not hold shares in CYP.

To view the source version of this press release, please visit https://www.newsfilecorp.com/release/100803

90,000 What is brine? Types of brines

Brine is a liquid that has a rather complex composition. The brine is based on an aqueous solution of table salt, often with the addition of spices and spices. Brine is formed as a by-product of manufacturing in the process of fermentation, salting or soaking of products: fruits, vegetables, meat, mushrooms, fish (especially caviar).

The main component of any brine is a solution of sodium chloride, the concentration of which can be different. For example, when urinating, the concentration of table salt varies within 2.5-3%, with fermentation 4-8%, while salting is much higher – 8-30%. In addition, the brine contains organic acids formed during fermentation, in particular lactic and acetic acids. By the way, the latter acid is formed naturally as a result of acetic acid fermentation, and is not introduced at all during the preparation of the product.

Also, some types of brine are rich in potassium, magnesium and sodium ions, copper compounds, vitamin C, essential oils and other extractive substances that pass into the liquid from fermenting spices and products.For example, soluble proteins are also present in the composition of fish or meat pickles. It must be said that the longer the fermentation process lasts, the more substances pass into the brine from the product.

By the way, it is necessary to distinguish between the types of brines that are used and obtained to form a new fermented product, as well as those that are the result of canning in order to preserve food. In addition, it is important to distinguish brines from marinades – in the latter case, the preservative effect is achieved by artificially creating an acidic environment.

Valuable food products are such types of pickles as vegetable and fruit, while meat and fish (also called brine) are generally not eaten. This is due not only to their unsuitability, but also due to the fact that brine, especially meat brine, is primarily a means of preserving the product, which is characterized by a too high salt concentration. Regarding mushroom brine, we can say that it is also rarely used as an independent product, but salted mushrooms do not need additional rinsing from the brine at all.

Vegetable and fruit pickles can be used as a drink, including as an effective hangover remedy, which is important in alternative medicine in Russia, Ukraine, Belarus and Poland. The action of the brine in this case is primarily due to the fact that potassium and magnesium salts enter the human body, the lack of which is one of the reasons for general poor health, as well as unstable cardiac activity. In addition, vitamin C and extractives, in particular in dill brine, have some hypotensive effect.

When using brine, the water-salt balance in the human body is restored, which contributes to the prompt elimination of dehydration (without this, the active excretion of water from the body continues as a result of low osmotic pressure). It is dehydration that is one of the main reasons for feeling unwell with a hangover. In addition, the intake of magnesium along with the brine reduces the amount of calcium in the blood (with a lack of magnesium, the blood begins to be saturated with calcium, which in turn is washed out of the bone tissue).

In addition, traditional medicine recommends the use of pickles as a natural antiscorbutic agent – in particular, cabbage pickle obtained as a result of pickling vegetables. I must say that cabbage brine is the most saturated with vitamins and minerals.

Some types of brines, which differ in a low concentration of salt, in a small amount can become an aperitif, that is, a means to increase appetite. In the form of frozen cubes, brine is often used as a cosmetic product intended for skin care.In addition, brine compresses are used to relieve pain in case of joint inflammation, bruises, and also in case of sprains, they help to reduce swelling.

In cooking, vegetable and fruit pickles are widely used. So, for example, first courses of national Russian cuisine such as hodgepodge, kalya, and pickle are prepared in whole or in part on cucumber brine. Cabbage brine is sometimes added to cabbage soup and some varieties of hodgepodge. On vegetable brine, you can prepare a dressing for okroshka, as well as a number of other cold soups, which in everyday life are called okroshka (the so-called “winter okroshka”).Tomato, cucumber, or cabbage pickles are often a great seasoning to add to mashed potatoes.

Additionally, brines can be used as a stewing medium, for example, for a dish called azu in Tatar. Quite often, some types of pickles are an excellent basis for making sauces, and, finally, you can even knead dough for cookies, pies, bread or dumplings on the pickles. In addition, brine is used as a component for cocktails or as a good substitute for vinegar in salad dressings.

The remaining unused brine can also be stored by freezing it, including in the form of small cubes. Also, some cooks simply close the jar of brine with a mustard cork – for this purpose, a thick dough is kneaded from dry mustard (mustard powder) and wrapped in a clean cloth. A jar of brine covered with a mustard cork is stored in the refrigerator.

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90,000 Brine Purification Methods – Chemist’s Handbook 21

A method for purifying brine from impurities using ion exchange resins was also developed [28–30].In this case, there is an exchange between the sodium ion of the cation exchanger and the ions of Ca and Mg [c.207]

If you produce sediment sediment in ordinary tanks, then this process is long and requires large containers. To intensify the settling processes, two new methods of brine purification have been developed. These are brine cleaning using a contact medium and brine cleaning using flocculants. In modern technological schemes, both methods are often used simultaneously. It was found that when the already formed old sludge (the so-called contact medium) is introduced into the brine, the newly precipitated sediment coagulates on the surface of the old particles, due to which they grow rapidly and their sediment is accelerated.On the basis of this technique, a clarification apparatus was created, operating with a suspended layer of sludge or with filtration of brine. [c.82]

In order to develop a method for purifying brine from organic impurities, we carried out studies on the electrochemical oxidation of these impurities under laboratory and experimental conditions [233]. Laboratory experiments were carried out with brine taken from a pilot plant (the stage of obtaining extracted HCI), namely, after stripping MEK from the brine. [c.127]

Methods for cleaning brine from sulfates. Methods for cleaning brine from sulfates or partially removing them from the production cycle can be divided into two main groups. [c.210]

Then, to purify the brine in accordance with the first point of view, it is necessary to associate all the calcium present in table salt, for example in the form of calcium chloride, with the sulfate ion, adding, for example, to fresh salt the amount missing to the stoichiometric ratio sodium sulfate.When the salt dissolves, only the amount of calcium sulfate that corresponds to its solubility will go into the brine – about 1.2 kg / m3, and the rest of the calcium sulfate will remain undissolved in the salt warehouse in the form of sludge. This method of removing calcium from brine does not require any special equipment. [c.110]

In modern production of chlorine and caustic soda by the diaphragm method, the soda-caustic method of brine purification is often used [5, 18, 112, 152] using a soda solution or carbonization of a part of the return brine. In the latter case, carbon dioxide is utilized from the processes of burning limestone, flue gases, etc. Further, a scheme with the carbonization of a part of the return brine is considered as more complex. All the calculations obtained in this case can be simply transferred to a scheme using a soda solution. [c.236]

Methods for cleaning brine [c.88]

It is also very important to develop effective methods for cleaning brine from harmful impurities (Cr, Mo, V, Ge, etc.), the presence of which, even in an insignificant amount, causes an enhanced decomposition of the amalgam in the electrolyzer. This leads to a significant evolution of hydrogen in it and, consequently, to an increase in the Hg content in chlorine gas, which can ultimately cause an explosion of the gas mixture. [c.363]

At large chlorine plants in the USA, Japan and Western Europe, the soda-caustic method of brine purification in continuous installations is almost universally used. The flow diagram of a typical installation is shown in Fig.10-1. [c.175]

In recent years, methods of cleaning brine with ion-exchange resins have attracted attention. In a review of methods for purifying brine for diaphragm electrolysis, data on the sorption of calcium and magnesium ions were given (p. 58). Of particular interest is the use of ion exchangers for cleaning brine from harmful micro-impurities. E. A. Sheinina and K. M. Saldad-zeZb investigated the sorption of these impurities by ion exchangers of the EDE-10, AN-2F, KU-2, KMT, KB-2 and KB-4 brands. The sorption of chromium in the form of Cr + and CrO ions from saturated and dilute solutions of sodium chloride has been studied in most detail.It was found that sulfonic cation exchanger KU-2 and carboxyl cation exchangers of the KMT, KB-4 and KB-2 grades in the H-form do not extract chromium ions from a concentrated solution of sodium chloride. The cation exchanger KU-2, converted into the Na-form, also does not extract chromium from the saturation – [c. 143]

Brine purification methods at separate stages of the process. [c.231]

Since it is not always possible to refuse a source of salt contaminated with harmful impurities, various methods have been developed for cleaning brine from amalgam poisons. [c.237]

Agaltsov A. M. Abstract of Cand. diss. MHTI them. Mendeleev, 1962 – Continuous method of cleaning brine for chlorine diaphragm electrolysis. 16 sec. [c.269]

PHYSICAL AND CHEMICAL BASIS OF SODA-CAUSTIC METHOD OF BRINE PURIFICATION [c.61]

Until recently, the periodic method of cleaning brine in tanks prevailed in the chlorine industry (Fig. 30). [c.99]

Currently, domestic chlorine enterprises also switch to a continuous method of brine purification, characterized by high productivity and lower capital [c.104]

Given in the table. 47 maximum coefficients of sulfate accumulation at different values ​​of mechanical losses are of practical interest. Coefficients K and Kg show how many times the maximum achievable concentration of sulfates in mixed and reverse brine exceeds their content in raw brine. These data make it possible to calculate the content of sulfates in the salt of various deposits and to select methods for purifying brine from sulfates. [c.168]

The most widespread methods of purification of brine for membrane electrolysis on organic ion-exchange resins, mainly of the chelate type, capable of forming intramolecular complexes with calcium and magnesium.For these purposes, we recommend copolymers of styrene and divinylbenzene, styrene and butadiene, a polymer of epichlorohydrin, etc. [317], and the domestic ion-exchange resin polyampholyte PA-1 [341]. The characteristics of the used chelate resins, as well as the influence of various factors on the degree of purification from calcium and magnesium ions, is considered in [342], the features of the brine purification process using chelate resins are reflected in patents [343-348]. [c.224]

METHODS OF PURIFICATION OF BRINE FROM SULPHATES [c.169]

Methods of purification of brine from sulfates or their partial withdrawal from the production cycle can be divided into two main groups. [c.169]

At soda plants that do not have a reverse brine containing caustic soda, the lime-soda method of brine purification is used, in which the precipitation of magnesium is carried out with milk of lime according to the reaction [c.106]

In most Chlorine plants still use a batch method of brine purification.The brine, raw and reverse, is pumped into the tank. Due to the caustic soda contained in the return brine, Mg ++ precipitates. Next, the required amount of soda solution is added (and the soda is dissolved in the brine), after which the excess amount of caustic soda is neutralized and the brine is allowed to settle in the tank. The sediment usually lasts from 6 to 12 hours. The settled brine is taken from the upper layer in the tank using a flexible hose attached to the float and pumped by a centrifugal pump through filters into the pressure tanks of the electrolysis section. [c.24]

This method of brine purification has a number of significant disadvantages. [c.24]

The following continuous methods of brine purification deserve the greatest attention. [c.86]

Each of the described continuous methods has advantages and disadvantages that should be taken into account when choosing the most rational method of brine purification under these conditions. [c.96]

The existing technology lacks a special method for cleaning brine from electrolysis poisons.In part, this purification is carried out by the sulfide method, which is used to dechlorinate the spent electrolyte. Usually, the required low concentration of these impurities is achieved by using salts with a limited content of poisonous elements, which significantly narrows the raw material base of production. [c.222]

At all chlorine plants in our country, a soda-caustic method of cleaning brine from Ca and Mg impurities is used, based on the formation of poorly soluble precipitates a Og and Mg (0H) 2- [c.206]

Calcium method of cleaning brines from sulfates is complicated by the possibility of gypsum equipment and pipelines. To prevent gypsum, it was proposed [50] to introduce return sludge as a seed, removing supersaturation in the solution, the amount of seed is 6 mg / g of removed SOI. The addition of 3 mg / l polyacrylamide (PAA) prevents the sediment particles from sticking together and makes it easier for the sediment to settle. The sedimentation properties of the sediment obtained depend on the pH of the medium. For calcium chloride brine purification, the same conditions are acceptable as for soda-caustic alkalinity 0.1-0.3 g / l NaOH and a temperature of 45-55 C. [c.219]

DEVELOPMENT OF A METHOD FOR PURIFICATION OF BRINE FOR MEMBRANE EXTRACTOR [c. 34]

In Japan, a flotation method for cleaning brine has been developed 48]. In the brine heated to 50 ° C, the calculated amounts of ChaOH and KagCO3 are introduced, mixed in a ratio of 3 1 with brine saturated with air under a pressure of 2-3-10 Pa, and then subjected to flotation in a special apparatus. The flotation speed is 4-6 m3 / h, the process ends in 15 minutes. The clarified brine is filtered on bulk filters.Part of the purified brine is saturated with air under pressure and again returned for cleaning. Flotation foam containing I — 13% of solid precipitate is filtered on drum vacuum filters. The method is especially attractive for brines with a high content of magnesium, the purification of which in conventional sedimentation tanks is very difficult. [c.42]

The batch method of brine cleaning requires the installation of a large number of tanks for sedimentation of impurities and brine clarification, as well as for storing stocks of raw, reverse and purified brines. With the periodic method, labor costs are significant, and the cleaning process is difficult to automate. This cleaning method is especially uneconomical for powerful electrolysis shops. Assuming that the degree of utilization of the volume of the reactor tanks is 65%, the brine storage tanks are 80%, the duration of the cleaning cycle (filling the tank, treating the brine with reagents, settling and pumping the purified brine) is 24 hours, the supply of raw and return brines is 12 hours, the stock of purified brine is for 24 hours and the consumption of brine per 1 ton of chlorine is 10.5 m3, then a workshop with a capacity of 500 tons of chlorine per day will require tanks with a total capacity of about 18 thousand cubic meters.m which is completely unacceptable for a modern chlorine plant. [c.180]

The book attempts to summarize the best practices in the preparation and purification of brine, available at chlorine plants. In it are given. physicochemical properties of sodium chloride and its solutions, salt deposits of the USSR, methods of extraction of salt and underground brines, transportation and storage of salt are described. The requirements for the purified brine are considered and substantiated, the methods of brine purification are described, the physicochemical bases of the brine purification process, the mechanism of formation of sediments during its purification, the properties of the suspensions formed during the purification, and the ways of intensifying the purification processes are described in detail. [c.7]

The currently available data on the properties of suspensions formed during brine purification are insufficiently complete and for the most part give only qualitative characteristics. The properties of suspensions for the water softening process are better studied. There are even known attempts to mathematically process experimental data and use them to calculate water treatment equipment. For brine, the most complete data were obtained when studying the lime-soda cleaning method. The properties of the precipitates, formed during the soda-caustic method of brine purification, used for chlorine electrolysis, have so far been little studied. [c.87]

Existing methods of brine purification from sulfates are systematized in monograph 1 [121]. One of the well-known methods of purification is physicochemical, based on the change in the solubility of sodium sulfate at different temperatures (Table 9). [c.98]

USOL’SKY PRODUCTION ASSOCIATION “Khimprom” and Sterlita-maksky chemical plant to accelerate the development of the Häorthtsiy method of cleaning brine from sulfates. [c.60]

There are several methods for cleaning brine.In the ammo soda process, soda and lime are used to purify brine, as a result of which this purification method is called soda lime. During cleaning, the following reactions take place [c.19]

The periodic method of cleaning brine has a number of significant drawbacks, which are especially pronounced at a high capacity of caustic soda production (more than 100 thousand tons / year) [c.113]

In the chlorine industry, almost exclusively the soda-caustic method of brine purification is used, in which the precipitation + + and the conversion of calcium bicarbonates into prong carbonates is carried out with caustic soda, and the precipitation of Ca + + – with soda according to the following reactions [p. 24]

These circumstances greatly increase the cost of the cleaning process and prevent the constant and continuous production of high quality brine. Therefore, the introduction into the chlorine industry of a continuous brine purification method with automatic control and process control is an important and first-priority task. [c.24]

In addition to the above-described brine purification methods, factories also use a number of other options. For example, the Westvaco Co plant, 1 ak can be seen from the diagram (Fig.114), does not clean the brine from 4, which may lead to a slight increase in consumption / anodes. In a number of factories, precipitation of 504 is carried out before the separation of Ca and Nig. In this case, a more complete removal of 504 can be achieved, but the Ba304 (blankfix) sediment will be contaminated and unusable. [c.206]

However, all the described methods of brine purification do not provide complete precipitation of suspended impurities, including Mg- (0H) 2 and CaCO3. For the final removal of suspended matter, the brine is filtered in frame and packed [p.99]

Brine (food) is … What is Brine (food)?

Brine is a liquid of complex composition based on an aqueous solution of sodium chloride, often with the addition of spices and herbs. It is formed as a by-product of production in the process of salting, pickling or soaking products: vegetables, fruits, mushrooms, meat or fish (caviar).

Brine composition

The main component of any brine is a solution of sodium chloride, in various concentrations, from 2.5-3% when soaked to 4-8% when fermented and 8-30% salted.In addition, the composition of the brine usually includes organic acids that appear during fermentation (if the amount of salt allows), in particular lactic acid and acetic acid, and the latter appears as a result of acetic acid fermentation, and is not introduced during cooking. Also, certain types of brine are rich in magnesium and potassium ions, sodium, vitamin C, copper compounds, essential oils and other extractive substances that pass into the brine from fermenting products and spices. Fish or meat brine also contains soluble proteins. In general, the longer the fermentation process takes, the more substances are transferred from the product to the brine.

It is necessary to distinguish between brines used and obtained for obtaining a new fermented product and brines that are obtained as a result of canning, with the sole purpose of preserving the product. It is also necessary to distinguish brines from marinades, where the preservative effect occurs due to the artificial creation of an acidic environment.

Brine use

Vegetable or fruit pickle is a valuable food product. Meat and fish brines (can also be called brine) are not used for food, both because of their unsuitability, and because the brine, especially for meat, is primarily a means of preserving the product and is distinguished by a high salt concentration. Mushroom brine is rarely used as an independent product, however, salted mushrooms do not require rinsing from the brine.

Vegetable or fruit pickle can be used as a drink, including as a hangover remedy in Russian, Ukrainian, Belarusian and Polish folk medicine. The action of the brine in the latter case is primarily associated with the intake of potassium and magnesium salts, the lack of which is one of the reasons for poor health and unstable heart activity, extractive substances, in particular from dill, which give some hypotensive effect, and vitamin C. The use of brine restores water-salt balance in the body, which allows you to quickly eliminate dehydration (without this, water continues to be actively excreted from the body due to low osmotic pressure).Dehydration is one of the leading causes of hangover discomfort. ^{[ source not specified 217 days ]} Also, the intake of magnesium in the body reduces the amount of calcium in the blood (with a lack of magnesium, the blood is saturated with calcium, which is washed out of the bones).

In addition, in folk medicine, brine can be used as an antiscorbutic agent, especially cabbage brine from sauerkraut. It should be noted that cabbage brine is the most saturated with vitamins and microelements. In addition, brine with a low concentration of salt in small quantities can serve as an aperitif, a means to stimulate appetite. The brine, in the form of frozen cubes, can be used as a cosmetic product, for skin care, brine compresses help relieve pain in case of bruises and inflammation of the joints and reduce swelling during sprains.

Vegetable or fruit pickle is widely used in cooking. So, in whole or in part on cucumber brine, such soups of national Russian cuisine as kalya, hodgepodge, and sometimes pickle are made.Cabbage brine is added to the cabbage soup and can also be added to the hodgepodge (in some of its varieties). A vegetable brine can be used to prepare a dressing for okroshka, as well as other cold soups, commonly called okroshka (the so-called “winter okroshka”). Cucumber, tomato, or cabbage pickle is an excellent seasoning for mashed potatoes. Also, the brine can be used as an extinguishing medium, for example, for a Tatar-style azu. Brine can be used as a base for sauces, finally, dough for pies, dumplings or bread can be kneaded in brine. In addition, brine can be used as a cocktail ingredient or as a vinegar substitute in salad dressings.

Brine storage

Brine left unused can be stored by freezing it, including in small cubes. You can also close the jar of brine with a mustard cork, for which you need to knead a thick dough from dry mustard and wrap it in a clean cloth. A jar of brine covered with mustard cork should be placed in the refrigerator.

Cf.also

References

How to salt fish at home?

Cooking salted fish at home is not at all difficult.In addition to fish carcasses or fillets, we need at least salt, as a maximum … However, the recipe and the composition of the ingredients depend on the purpose of salting: the fish is supposed to be served on the table – or cook further, for example, dried, smoked or dried, as well as on whether large or a small fish we got. But first things first.

Methods of salting fish

There are only two main ways:

• Dry salting – without brine.

Fish carcasses or fillets are sprinkled with salt or salt with the addition of spices, folded into glass or enamel dishes and sent under oppression.The fish is salted in a cold place (cellar or refrigerator) in its own juice for 2 to 8 days. A variant of dry salting is in a dish with a lattice bottom and a tray where the brine flows.

• Wet Ambassador – fillets, pieces or carcasses of fish are poured with brine.

Some recipes for wet salting are designed so that after a few hours the fish delicacy can be served at the table. As a rule, it is the wet method that the fish is salted before hot smoking, drying, pickling or canning.

Mixed salting is a method when a fish that has already been sprinkled with salt is poured with brine or marinade.

You can buy fish for salting in a special section of our online store.

Learning to salt fish: the main questions

What salt to salt the fish?

Coarse or medium-sized table salt is used for salting fish. Better not to take fine salt, especially “Extra”: it eats away tender fish meat.The same applies to any type of iodized salt.

How much salt is needed for 1 kg of fish?

With the dry method, salt is taken at the rate of three full tablespoons per kilogram of fillets. To oversalt in this case is difficult: the fish will take as much salt as it needs. If any excess remains, it can be easily removed.

Why do you need sugar for salting fish?

Sugar need not be added – it all depends on personal taste preferences. The presence of this ingredient makes the product more tender, reveals its taste.With dry salting, sugar is taken half as much as salt.

When to choose a spicy ambassador?

Depends on individual taste – as well as the type of fish. While salt and sugar may be enough for tender pink salmon or chum salmon, the rich taste of mackerel will be emphasized by coriander, mustard seeds, nutmeg – and, of course, black peppercorns and bay leaves. Add coriander, cloves, black and allspice, bay leaf to the herring brine.

Needless to say, the spicy salting assumes a wet method of salting: fish (gutted or not gutted carcasses) is poured with warm (not hot) brine and infused depending on two (for lightly salted fish) up to eight days (for highly salted fish).There are also express recipes where thin pieces of fish are poured with brine and infused in the refrigerator for several hours.

In which dish to salt the fish?

It is better not to use metal utensils: the fish may have an unpleasant aftertaste. Suitable glass, enamel, ceramic, as well as high-quality food grade plastic.

How to salt red fish?

A favorite of many delicacy – salted red fish – can be cooked both dry and wet.

Salting in foil

This is one of the simplest recipes. Large pieces of fillet are rubbed with a mixture of salt and sugar, stacked on foil. Between them you can put black peppercorns and bay leaves. The fillet is wrapped (you can still tie it tightly with a cloth on top), put in a bowl or pallet and kept in the refrigerator for two days. Next, you can unfold the foil, remove excess salt, transfer the fish to glass, enamel or ceramic dishes and keep in the refrigerator for another day.It is recommended to sprinkle the fish with lemon juice before serving.

Gravlax

This Scandinavian method of salting salmon is similar to the previous one, but in addition to bay leaves and pepper, fillet pieces can be sprinkled with dill. When using fillets with skin, the pieces are stacked with the flesh to each other. Scandinavian recipes for making gravlax also include adding a small amount of gin, brandy or cognac to the salt and sugar mixture. And Jamie Oliver’s recipe contains vodka, as well as lemon and orange zest.

Red fish in brine

Cooking in brine is especially suitable for lean fish (pink salmon, chum salmon). If you take honey instead of sugar for brine (for half a liter of water – 4 tablespoons of coarse salt, 2 tablespoons of honey), the taste will be even more delicate. The fish is cut into thin slices (no more than 5 mm), filled with brine for an hour. Next, you need to remove the excess brine, leaving a thin layer of it on each piece, grease the pieces of fish with sunflower oil and leave in the refrigerator for another hour.And that’s all – lightly salted fish can be served on the table! For a saltier version, you need to keep it in the refrigerator for a longer time.

How to salt herring and mackerel?

Herring can be salted dry : gutted and washed carcasses are evenly sprinkled with a mixture of salt, sugar, dry herbs and a small amount of mustard powder outside and inside. After that, each carcass is tightly wrapped in paper, tied on top in a plastic bag (instead of paper and a bag, you can use foil) and put into the refrigerator for two days. And then the fish must be rinsed to remove excess salt – and can be served.

But the most common method, also used for mackerel, is spicy ambassador . In order to get the result faster, take pieces up to 1 cm thick, and if there is time from three days in stock – gutted carcasses. Small carcasses of herring are left unplugged, but with previously removed gills (it was this spicy salted herring that was sold in the USSR). Larger fish are usually cleaned of entrails and fins, remove the head, and wash thoroughly.

For brine, add 1.5-3 tablespoons of salt to 0.5 liters of water (depending on whether the fish is salted whole or in pieces; for whole fish, more salt is taken), 1 tablespoon of sugar, peppercorns, bay leaf, others spices to taste. The brine is boiled for 5–7 minutes, cooled to a temperature of 35–38 degrees, after which the fish is poured so that the liquid completely covers the pieces or carcasses. If the fish floats, you can use oppression. When the brine has cooled, the dishes with fish are removed to the refrigerator. If the fish was salted in pieces, two or three hours are enough to obtain a lightly salted product, 5-6 hours for lightly salted fish. The whole carcasses are salted for at least two days; if it is kept longer, the fish will be saltier.

How to salt small fish?

Small fish (sprat, sprat, hamsu, smelt) are salted dry, the carcasses are not gutted, only thoroughly washed and dried on a napkin or towel. After that, the fish must be mixed with salt so that the salt covers the entire surface of the fish.For 1 kg of fish, from 15-30 to 100 grams of salt is taken, depending on how strong the salting is needed. A layer of salt is poured onto the bottom of the salting dish, then the fish is tightly packed. When stacking each layer of fish, you can add black peppercorns, bay leaves, and other spices to taste. The last layer is also sprinkled with salt, oppression is installed on top (for example, a can of water) – and the dishes are sent to the refrigerator or cellar for 2-3 days.

How to salt fish for drying?

Carcasses weighing no more than 1 kg are used for drying and drying.Some anglers prefer to dry the fish without gutting. Others believe that in this case it acquires a bitter taste and prefer to remove the viscera and gills, leaving the head and skin. In any case, the carcasses are sorted by size: for even salting, it is better to take fish of approximately the same size in one container.

Salting fish before drying can be done both dry and wet, including spicy salting. When salting in a dry way, it is important to use coarse salt: its task is not only to salt, but first of all to draw moisture out of the fish.Gutted carcasses are rubbed with salt (or a mixture of salt and spices) from the inside, then the fish is placed in a salting container in layers, and each layer is sprinkled with salt. Oppression is placed on top, and the dishes are sent to the cold for 3-4 days.

In the wet method for preparing brine, add enough salt to float an egg or potato dipped in the water. This is about 1 kg of salt per 3 liters of warm water. Small fish are salted in brine, under pressure in a cool place, in 2–3 days, for larger fish 6–8 days are needed.After salting, before drying or curing, the fish is washed and soaked in water to remove excess salt: soaking lasts as many hours as the fish was salted for days.

How long is home-salted fish stored?

Shelf life is different for low, medium and high salted fish. The degree of salinity is determined depending on the concentration of salt in fish and tissue juice, for example, for lightly salted fish, these figures are, respectively, 6-10% and up to 15%, for medium-salted fish – 10-14 and 15-22%.But it is hardly possible to determine the exact percentage at home, therefore only general recommendations can be given.

Lightly salted red fish can be stored in the refrigerator for up to two days, lightly salted fish of other varieties – up to six days. Marinated fish can be stored in the refrigerator for up to two weeks, in strong brine for up to three weeks. Signs of product spoilage – the appearance of plaque, as well as the loss of elasticity: if a dent remains on the surface of the fillet or carcass when pressed with a finger, it is no longer desirable to eat such fish.

Salinity

Pocket tools

Portable devices

Table devices

Electrodes and sensors

Ready solutions

Additional equipment

Salting of food products dates back to 2000. BC. in Mesopotamia, where pickles from India were discovered in the Tigris valley. Salting is a way to preserve food in a salt solution, to which vinegar and seasonings are added. The resulting acidic, salty liquids are resistant to microbial growth, which allows you to preserve the taste and quality of fresh products immersed in brine. Salting successfully lends itself to products of plant and animal origin.

The most common type of salting is the lacto fermentation method.Its essence lies in placing vegetables in a brine of salt water. During fermentation, lactic acid is produced, which increases the acidity of the solution and lowers the pH level. After fermentation is complete, the brine pH will be less than 4.6. This prevents the growth of microbes, which ensures the stability of the storage of products in brine. As an alternative to pickling, you can use a vinegar brine solution to achieve results similar to lacto fermentation.

In the production of brines on an industrial scale, the brine must be prepared by successive addition of its constituents, which guarantees the correctness of the finished product and the quality of the subsequent salting. The salinity, acidity and pH of the brine subsequently determine the flavor profile of the product. If the solution does not contain enough salt, then unwanted microorganisms can increase their population, which will spoil the pickles. If the salinity is too high, the lactic acid bacteria will not be able to develop in the proper amount.

In the process of salting food products in production, constant and accurate control over the quality of the brine is required in order to maintain the required level of salt and acidity so that the finished product meets the declared quality standards.The HI 902C automatic titrator, complemented by the HI 921 autosampler, is ideally suited for the successful performance of the required measurements. The HI 902C titrator allows sequential analysis of the sample for acidity and salt content.

Combined method of purification of natural bischofite brine

The invention relates to the field of medicine, pharmacy and balneology and is a drug, balneological agent, prophylactic agent used in various pathological conditions of the body, as a means of preventing diseases of various etiologies, as a balneological factor in spa treatment or as an active component for obtaining complex dosage forms.

Bischofite mineral is magnesium chloride hexahydrate, its deposits have been found in vast areas of the Caspian depression and Privolzhskaya monocline at depths of up to 2000 m.

Our proposed bischofite purification method implies a rational approach in order to remove (reduce the content) of such impurities as iron ions, oil products, heavy metal salts and suspended mechanical particles.

Bischofite is purified by applying a combined filtration method, which consists in preliminary aeration of the original brine, with further passing through filtering installations containing granular activated carbon, mechanical filtration and final correction of the chemical composition as a result of nanofiltration.

Pre-aeration of the original brine is carried out in a vacuum ejection apparatus.

The device provides air supply up to 20 m ³ per 1 m ³ brine.On contact with air, iron and other easily oxidizing substances are oxidized. Then the brine is pumped to the filter loaded with granular activated carbon.

Activated carbon based on coconut shells is used, since these types of coal have the best characteristics in terms of sorption capacity, and have sufficient mechanical strength, which makes it possible to use it, among other things, for removing iron in low concentrations in initial solutions.

To obtain high cleaning results, coal must have the following technical characteristics: bulk density> 0.48-0.52 g / cm ³ , iodine number> 1050 mg / g, activity for carbon tetrachloride> 55%, sorption capacity for methylene blue> 240 mg / g, moisture <5%, hardness> 95%, ash content 5% …

The next stage of bischofite brine purification is mechanical filtration. For this purpose, polypropylene filter membranes are used, which ensure the retention of mechanical particles with a size of 5 microns.

The final correction of the microelement composition of bischofite brine is carried out by nanofiltration.

Separation occurs using a membrane that has a less dense and more permeable selective layer than for reverse osmosis; therefore, the nanofiltration membranes used have reduced selectivity, increased permeability and lower operating pressure at a given capacity. In the process of nanofiltration, the components of dissolved substances with a size of 1 nm and organic substances with a molecular weight of 200-400 Da are effectively retained. During operation, a working pressure of 3-20 atm is maintained, depending on the required performance.

Passing through the membrane, the brine is cleaned of suspended mechanical and colloidal particles, microorganisms, organic compounds and salts of heavy metals, oil products.

During the operation of membranes, colloidal impurities, iron ions, heavy metals, organic compounds, microorganisms are deposited on their surface. This leads to reduced productivity, poor performance and membrane degradation.

For this, during the operation of the membranes, the colloidal index of the liquid (brine) supplied to them is monitored, determined by a special method (colloidal index 3 and less – stable operation; from 3 to 5 – permissible operation; more than 5 – supply brine to nanofiltration plants Not recommended). Such control does not allow reducing the quality of brine purification.

The essence of the invention lies in the use of a combined purification technique – simultaneous precipitation of chemicals and filtration.

The purpose of the present invention is to obtain a purified natural bischofite brine that has passed the purification stage, which makes it possible to obtain a brine of bischofite mineral having the characteristics shown in table 1.

A method for purifying natural bischofite brine from impurities by a combined purification method, characterized in that the initial bischofite brine is aerated, then passed through granular activated carbon, a filter membrane for mechanical filtration and nanofiltration membranes to remove solutes with a size of 1 nm and more and organic substances with molecular weight from 200-400 Da.

Pickled cucumbers brine per 1 liter of water

Pickle for cucumbers.

How to prepare a pickle for lightly salted cucumbers for 1 liter of water

Pickle for cucumbers. How to prepare brine for lightly salted cucumbers for 1 liter of water

There are a lot of recipes for liquid for canned vegetables. The standard composition of the brine – water and salt – few housewives use. Various spices, herbs, herbs, as well as vegetables and even berries – everything is for the benefit of the taste, aroma and color of preservation.There is no single correct ideal recipe: it is undesirable to deviate only from some axioms regarding the proportions between salt and water, or the amount of vinegar when preparing a marinade. The rest of the nuances are at the discretion of the hostess.

A few important tips from professionals for a tasty brine:

• Do you want your cucumbers to crunch, regardless of the method of pickling? Add leaves of currant, oak, grapes or horseradish, cherry. Do not forget that you need to remove them before tightening the lids – the leaves are needed only at the time of preparing the brine.
• Need a flavorful, savory snack? Throw bunches of carnations and some coriander into the jars after the brine has been poured.
• Classic set for universal pickles – bay leaves, allspice, dill umbrella. For a liter of water, they are collected in 1 unit, and there will only be 3-4 peas of pepper.
• When creating brine, it is important not to overdo it with garlic, it can kill the whole dish. For a liter of water, only 1 small clove is enough.
• If you take horseradish, then for a liter of water you need a piece of root the size of 1/3 of your little finger.Take only 1/4 of the pod of hot pepper, and dry tarragon on the tip of a knife.
• Do not try to put all the ingredients in the brine, especially if there is only a liter of water: the more there are, the higher the chance of seeing fermentation in the jar.
• If you decide to try the old vodka pickle pickle recipe, you can reduce the amount of salt. This alcoholic product perfectly prevents fermentation processes, therefore it acts as a very high-quality preservative.

1 liter pickle for cucumbers with 70 vinegar.Features of harvesting cucumbers with vinegar

Harvesting cucumbers for the winter is a simple process. However, if the technology is violated, there is a risk that the lid on the can will swell or the brine will become cloudy. And instead of an appetizing snack, you get soft, tasteless, and even worse sour, cucumbers.

You can avoid these troubles if you remember a few cucumber “secrets”.

• Preserve only fresh vegetables, picked no more than 24 hours in advance.
• Choose firm fruits with intact skin, green (no yellowing).It is better to refuse cucumbers with a bitter taste.
• Before pickling, the cucumbers must be soaked in cold water for several hours.

• To make the cucumbers salted evenly, try to select fruits of approximately the same size for each container, having previously cut off the tips on both sides.
• Place the vegetables in the jars as tightly as possible.
• Vinegar, garlic, horseradish, tarragon, currant, cherry, oak leaves, etc. are additional natural preservatives, add their characteristic aroma to the taste.The cucumbers are strong and crispy. The main thing is measure! Do not add everything in a row, choose seasonings to your liking.

Additional information! Pickling cucumbers with apple cider vinegar will give you a milder, sweet taste.

In order for the workpiece to be preserved even at room temperature, it must be poured with boiling water 2-3 times. Pour boiling water into jars with cucumbers in them. When it cools down, drain and refill the jars with boiling water.

• Use sterilized jars and lids for preservation.

Important! Use ordinary rock salt for preservation.

Pickle for cucumbers for 1 liter of water for the winter. Culinary Secrets

Some people like sour and spicy cucumbers, some like spicy and sweet ones, but everyone, without exception, prefers that they are crispy. And, of course, not a single housewife dreams that cans with blanks “explode” even before they reach winter. We decided to draw the attention of the readers of the site “New Domostroy” to several points, without knowing which it is impossible to get an impeccable result.

• Use medium-sized fresh cucumbers for canned food that do not have voids inside.
• Wash the fruit with a sponge in warm water, as even the slightest contamination can lead to “bombing”.
• Soak the cucumbers in ice water for 3 hours to make them even cleaner and firmer.
• Cut off the tips of the fruit – these are where the most dirt accumulates.
• Observe the proportions of salt, sugar, vinegar and water indicated in the recipe. Self-activity is permissible only if you have extensive experience and know exactly how much you need to increase the amount of one component, while decreasing the other.
• Wash not only the vegetables, but also the spices you put in the jars.
• Regardless of the method of preserving cucumbers (with or without sterilization, with double or triple pouring), the jars under them must be washed with soda and heat treated, the lids must be boiled. We have already told you about ways of sterilizing cans.
• Horseradish, oak, cherry and currant leaves are put into the blank not only for the sake of giving it a spicy or piquant taste and aroma. The main goal is to preserve the crispness of vegetables and increase the resistance of canned food to unfavorable storage conditions.It is achieved due to the presence of tannins in the leaves.
• If you do not want the cucumbers to remain crispy, cover them in a non-sterilized recipe. Cool, without wrapping strongly and for a long time (maximum, you can cover with a towel and leave for 2 hours). Feel free to ignore the recommendations to leave the appetizer to cool under the covers.

Pickle for cucumbers for 1 liter of water. Crispy pickled cucumbers for the winter – recipe for 1 liter

I give this recipe for 1 liter of brine, from which two liter jars of cucumbers are obtained.

Ingredients:

• cucumbers – 2 kg
• water – 1 liter (for 2 cans)
• salt – 1 tbsp. l. with a slide
• sugar – 2 tbsp. l.
• vinegar essence (70%) – 1 tsp (for 1 can)
• peppercorns
• cloves – 2-3 pcs.
• horseradish leaves
• cilantro
• dill
• garlic

1. Put chopped dill and cilantro and a few cloves of garlic in jars well washed with soda.

The lids for rolling must be boiled in advance

2. Cut off the ends of cucumbers on both sides. Put the cucumbers tightly in the jar up to half and sprinkle with herbs again. We also bring the cucumbers to the top of the can.

3. Boil water and fill cucumbers in a jar with hot water. We are waiting for about 10-12 minutes. Pour the water into a saucepan.

If you can take the jar into which boiling water was poured with two bare hands, then it is time to drain the water

4. Pour boiling water a second time (it is very convenient to boil water in a kettle) and wait another 10-12 minutes.We pour this water into the sink.

5. Prepare the marinade from the water that we drained after the first pouring. Add salt and sugar, peppercorns and cloves, bring the marinade to a boil.

6. Pour 1 tsp straight into the jars. vinegar essence. Fill with hot marinade and try to get spices in each jar.

How to make 9% vinegar from 70% vinegar essence? Very simple – 1 tsp. vinegar essence = 8 tsp. 9% vinegar – 7 tsp water.

7. Now it remains only to roll up the cans with metal lids and turn them upside down until they cool completely.

Pickle for cucumbers for 1 liter of water for the winter with vinegar. Crispy pickled cucumbers for the winter – for a 1.5 liter jar

Here is the first option, my favorite. The brine turns out to be so transparent and incredibly tasty. And the cucumbers themselves are very crispy and simply amazing. Take the time to prepare this recipe.

Ingredients for 1.5 liters. jar:

• Dill umbrella – 2 pcs
• Bay leaf – 2 pcs
• Sweet peas – 2 pcs
• Black peppercorns – 5 pcs
• Sweet pepper – 1 pc
• Garlic – 3 cloves Vinegar 70259 9025 % – 1 tspl.

Marinade for 3 liters of water:

• Sugar – 7 tbsp.
• Salt – 3 tablespoons

Method of preparation:

1. First, rinse the cucumbers thoroughly. Then place them in a bowl of clean water for 2 hours.

If they are only from the garden, then one hour will be enough. This is so that they absorb enough moisture.

2. Sterilize clean, washed cans over steam for 10 minutes. If the can is three liters, then it will take 15 minutes.Boil the lids in water for 3-5 minutes.

3. Now let’s prepare the remaining products. Pour boiling water over bay leaves and dill umbrellas. Let it sit for 3 minutes, then drain the water. Rinse sweet peppers and remove seeds. Peel all the garlic and rinse with cold water. Drain the cucumbers when time passes.

4. Now take the prepared jars. First, put 2 dill umbrellas on the bottom, then put 2 bay leaves, 5 black peppercorns.

5. Cut the bell pepper into small pieces and place 4 pieces in a jar.

6. For cucumbers, cut off the ends on both sides and place them in the jar vertically in a circle as tightly as possible. Then lay one or two rows horizontally on top. At the very top, place another dill umbrella tightly and cover with a lid. Leave aside and take care of the rest of the banks.

7. When all the products are in the jars, pour boiling water up to the top. Cover and let sit for 10 minutes. Then drain the water into the pan through cheesecloth or a special lid with holes.

8.Put the water to boil again, then pour it into the jars a second time for 10 minutes.

9. Now let’s start preparing the marinade. Put the water on fire until it boils. When it boils, add sugar and salt. Stir and let it boil again.

10. After 10 minutes, drain the cans and pour in the brine. Add 1 tablespoon of vinegar to each. Then close them with a lid and roll them up. Open hot jars with the neck to the bottom, cover with something warm and leave to cool.

11. Then remove to a dark, cool place. And in winter you will enjoy delicious, crispy cucumbers. I am sure you will definitely like this recipe.

You can open canned vegetables no earlier than a month later. It is necessary that they are properly marinated. After all, these are preparations for the winter.

zdorovecheloveka.com

The best pickle pickle recipes for the winter

CONTENTS

1. How to make pickle pickle pickle

Every family has their favorite, proven preservation recipes.These are pickled or barrel cucumbers, lightly salted or as part of salads for the winter. It is impossible to preserve vegetables for a long time without brine. It is composed of salt and water. Spices and herbs add extra flavor to the cucumbers. The marinade is rich in vitamins and minerals, which are transferred into it from seasonings, plants and vegetables.

How to make pickle brine

• Spring water, well water or distilled water is ideal for the marinade. If there is none, a regular filtered tap will do.
• Iodized or sea salt is not suitable for preservation – it softens vegetables. Take only cooking, coarse grinding.
• The taste of cucumbers is highly dependent on spices. Dill, basil, cherry leaves, horseradish, currants are added to the crunch marinade. Cloves, garlic, coriander, nutmeg, chili, saffron will add a spicy taste.

Pickles Brine Recipes

Vegetables cooked correctly are delicious, crisp and cans do not explode.The pickle for pickles does not darken for the winter, it is used to make pickles, sauces or salad dressings. It is a great hangover cure.

Mustard

• Time : 3-4 days.
• Kitchen : Russian.
• Difficulty : easy.

According to this recipe, cucumbers are poured and fermented in ice water. As a result, the appetizer has a spicy, piquant taste. Mustard gives the brine substances that have a positive effect on the stomach and intestines, inhibit the growth of cancer cells.Selenium and magnesium, which are part of it, relieve inflammation. Vitamins A, B, C, B prevent cell aging, improve metabolism.

Ingredients (3 l):

• cucumbers -1.5 kg;
• water – 3 l;
• salt – 65 g;
• dry mustard – 1 tbsp. l .;
• allspice and black peas – 6 pcs.;
• leaves of cherry, horseradish, raspberry and black currant – 3 pcs.;
• garlic – 5 cloves;
• dill – 5 umbrellas.

Cooking method:

1. Place the water in the freezer for an hour until an ice crust forms.
2. Put all the seasonings in the jar except the salt, and the cucumbers on top.
3. Fill with water. After 2 hours, drain it into a separate bowl.
4. For 1 liter of water, take 22 g of salt, dissolve in the marinade.
5. Place the liquid in the freezer for an hour, refill the cucumbers.
6. Top with 1 tbsp.l. mustard.
7. Close the jar with a simple lid. Place a plate under the bottom, as the liquid will flow out during fermentation.
8. After 3 days, the brine will become cloudy, the cucumbers will darken.
9. When the vegetables are fermented, hide the jar in the cellar.

For lightly salted cucumbers

• Time : day.
• Kitchen : Russian.
• Difficulty : easy.

For crispy, aromatic cucumbers, use cold pickle.This method takes longer than boiling water, but the result will be better. Choose fruits carefully. They should be small, thin-skinned, without marriage, with black spines (with white ones – they become soft).

Ingredients:

• cucumbers – 1 kg;
• salt – 1 tbsp. l .;
• water – 1 l;
• black peppercorns – 7 pcs.;
• leaves of currant, horseradish, laurel – 1-2 pcs .;
• sugar – 1 tspl .;
• garlic – 3 cloves;
• dill – 1 bunch, 2 umbrellas.

Cooking method:

1. Boil water, dissolve salt and sugar. Cool it down.
2. Put dill, garlic, horseradish leaves, currants in a 3-liter saucepan. Top – cucumbers.
3. Pour with cold marinade, add laurel and pepper.
4. Cover the vegetables with a plate, place the load on top.
5. Place the pot in the refrigerator overnight.

For winter cucumbers

• Time : 3 days.
• Kitchen : Russian.
• Difficulty : easy.

Hot pickling of cucumbers will preserve the harvest for the whole winter. Such blanks are stored in the pantry, in the kitchen, but away from sunlight and warm batteries. Pickled cucumbers are cooked with hot brine without vinegar.

Ingredients (1 liter can):

• cucumbers – 600 g;
• water – 1 l;
• salt – 1 tbsp.a spoon with a slide;
• garlic – 8 cloves;
• horseradish root – 1 pc.;
• paprika – 1 pc.;
• dill – 2 umbrellas;
• cherry leaf and black currant – 2 pcs;
• horseradish sheets – 2 pcs.

Cooking method:

1. Place the cucumbers in a large container.
2. Fill them completely with cool water for 3 hours.
3. At the bottom of the jar, put paprika, cherry leaves, currant leaves, horseradish root and leaf, 1 dill, 4 garlic cloves.
4. Cucumbers on top, and then garlic, dill, horseradish leaf.
5. Dissolve the salt in water at room temperature.
6. Pour vegetables, close the jars with plastic lids. The brine will pour out during fermentation, so place a bowl under the bottle.
7. After 1-2 days, when the skin turns yellow, drain the marinade and dilute it with water – half a glass per 1 liter of brine.
8. Boil it over high heat, pour over the cucumbers.
9. Roll the cans upside down, wrap them up with a blanket.
10. Can be turned over and hidden after 12 hours.

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Pickled cucumbers for the winter in cans: crispy as cask

Pickled cucumbers are a great snack that complements both the daily and the festive table.

Pickling of cucumbers is a special process that determines the quality and taste of pickled cucumbers.

The article offers several proven recipes that will definitely not let you down, and the cucumbers turn out to be crunchy, like cask and very fragrant.

Advice

For salting, you need to choose small fruits, unripe, with pimples and, preferably, directly from the garden, then they will be crispy.But you can also ferment overripe cucumbers, and then use them in pickle or in salads.

Secrets of making crispy pickled cucumbers

There are several general rules and secrets for the correct pickling of cucumbers:

• Cucumbers should be strong, fine-grained, in pimples, preferably not stale;
• before salting, they must be washed very well, preferably with a brush, to remove all small particles of dirt;
• pour cold water over clean cucumbers and let them stand overnight – the cucumbers will be filled with water and they will be even more crispy;
• salt should only be used with coarse stone (not iodized or fine).

How much salt to add per 1 liter of water for pickled cucumbers

In multiple experiments, different versions of pickled cucumbers were tried with the addition of salt per 1 liter of water, and the following ideal formula was derived:

• in the event that the cucumbers are supposed to be stored in a cold cellar or in an apartment, then you need to add 2 tbsp. l. with a top (with a slide) for 1 liter of water;
• if the cucumbers will be stored in a cold cellar or in the refrigerator, then you can add 2 full tbsp.l. without a slide for 1 liter of water.

When adding salt, less than 2 tbsp. per liter – cucumbers can go bad. If you add more salt, for example, 3 tbsp. l. per 1 liter, then it will be impossible to eat these cucumbers, but it is very good to add them to pickle and grated in roast or pizza.

Hostesses are offered several excellent recipes for pickled cucumbers in jars, which have been tested for more than one generation.

Crispy pickled cucumbers for the winter in cans

Pickled cucumbers in cans

I got this recipe from my beloved mother and grandmother.This is the simplest recipe for pickling cucumbers.

They undergo a natural fermentation (fermentation) procedure for several days.

It is these cucumbers and pickle from them that are suitable for pickle pickles, for salads and as an independent appetizer to the table.

Ingredients

• Cucumbers – how many will fit in the banks;
• Brine – 1 liter. water 2 tbsp. l. salt;
• Garlic – 2-3 cloves per jar;
• Dill umbrellas – 1-2 pcs.on the bank;
• Horseradish root – 4-5 cm per jar;
• Horseradish, cherry, grape, oak, raspberry leaves (what is) – 3-4 pcs. on the can.

Method of preparation

1. Prepare the ingredients: wash the cucumbers properly and leave them in cold water overnight; peel horseradish root and garlic; we wash the leaves. Banks and lids are also well washed. Tin lids can be doused with boiling water.
2. Dilute salt in cold water until completely dissolved at the rate of 2 tablespoons per 1 liter of water.
3. Put horseradish root, garlic and a few leaves on the bottom of clean, well-washed jars.
4. Put cucumbers tightly in jars mixed with leaves of horseradish, cherries, grapes, oak (which we managed to find) and fill with prepared cold brine to the very top so that the cucumbers are all covered. We put on lids with holes on top of the jar or simply cover with gauze.
5. During the fermentation of cucumbers, the brine from the jars may leak, so you need to put them on pallets or on trays, or in cans.
6. Leave the cucumbers to ferment for 3-4 days. During this time, the brine may become cloudy, and a white film may appear on top. It’s not scary, we remove it as it appears. As soon as bubble foam begins to appear, we also remove it regularly. On day 4, the cucumbers are ready.
7. When the cucumbers are fermented, pour the brine into a separate saucepan.
8. Cucumbers must be rinsed. Pour ordinary boiling water into them and pour it out.
9. The brine drained before this must be brought to a boil, boiled for 3-4 minutes and immediately pour the cucumbers and close the jars.You can use tin lids (roll up cucumbers) and ordinary ones, only tight-fitting. They just need to be dipped in hot water before closing.
10. Our blanks will be ready in 1.5-2 months. Bon Appetit!

Recipe for pickled cucumbers with red hot pepper

Pickled cucumbers with red hot pepper for the winter

Cucumbers with hot peppers are fermented in exactly the same way as in the first recipe for ordinary pickled cucumbers, only at step 3, along with horseradish and garlic, 1 a whole pod of red hot pepper.

Ingredients

• Cucumbers – how many will fit in the banks;
• Brine – 1 liter. water 2 tbsp. l. salt;
• Garlic – 2-3 cloves per jar;
• Hot pepper – 1 in each jar;
• Dill umbrellas – 1-2 pcs. on the bank;
• Horseradish root – 4-5 cm per jar;
• Horseradish, cherry, grape, oak, raspberry leaves (what is) – 3-4 pcs. on the can.

Cooking method

1. Prepare the ingredients: wash the cucumbers properly and leave them in cold water overnight; peel horseradish root and garlic; we wash the leaves.Wash hot peppers well. Banks and lids are also well washed. Tin lids can be doused with boiling water.
2. Dilute salt in cold water until completely dissolved at the rate of 2 tablespoons per 1 liter of water.
3. Put horseradish root, garlic, a few leaves and hot pepper (one per jar) on the bottom of clean, well-washed jars.
4. Put cucumbers tightly in jars mixed with leaves of horseradish, cherries, grapes, oak (which we managed to find) and fill with prepared cold brine to the very top so that the cucumbers are all covered.We put on lids with holes on top of the jar or simply cover with gauze.
5. During the fermentation of cucumbers, the brine from the jars may leak, so you need to put them on pallets or on trays, or in cans.
6. Leave the cucumbers to ferment for 3-4 days. During this time, the brine may become cloudy, and a white film may appear on top. It’s not scary, we remove it as it appears. As soon as bubble foam begins to appear, we also remove it regularly. On day 4, the cucumbers are ready.
7. When the cucumbers are fermented, pour the brine into a separate saucepan.
8. Cucumbers must be rinsed. Pour ordinary boiling water into them and pour it out.
9. The brine drained before this must be brought to a boil, boiled for 3-4 minutes and immediately pour the cucumbers and close the jars. You can use tin lids (roll up cucumbers) and ordinary ones, only tight-fitting. They just need to be dipped in boiling water before closing.
10. Billets will be ready in 1.5-2 months.

Pickled cucumbers with mustard

Pickled cucumbers with mustard

Mustard gives cucumbers a unique spice.

Ingredients

• Cucumbers – how many will fit in the banks;
• Brine – 1 liter. water 2 tbsp. l. salt;
• Garlic – 2-3 cloves per jar;
• Dill umbrellas – 1-2 pcs. on the bank;
• Horseradish root – 4-5 cm per jar;
• Horseradish, cherry, grape, oak, raspberry leaves (what is) – 3-4 pcs. on the bank;
• Dry mustard powder (1 tbsp per 3 liter jar, 1 tsp per liter or 2 tsp.l. 2 liter).

Method of preparation

1. Prepare the ingredients: wash the cucumbers properly and leave them in cold water overnight; peel horseradish root and garlic; we wash the leaves. Banks and lids are also well washed. Tin lids can be doused with boiling water.
2. Dilute salt in cold water until completely dissolved at the rate of 2 tablespoons per 1 liter of water.
3. Put horseradish root, garlic and a few leaves on the bottom of clean, well-washed jars.
4. Put the cucumbers tightly in the jars, also put the leaves of horseradish, cherries, grapes, oak there (which we managed to find) and pour the prepared cold brine to the very top so that the cucumbers are all covered. We put on lids with holes on top of the jar or simply cover with gauze.
5. During the fermentation of cucumbers, the brine from the jars may leak, so you need to put them on pallets or on trays, or in cans.
6. Leave the cucumbers to ferment for 3-4 days. During this time, the brine may become cloudy, and a white film may appear on top.It’s not scary, we remove it as it appears. As soon as bubble foam begins to appear, we also remove it regularly. On day 4, the cucumbers are ready.
7. On the 4th day after the cucumbers have already sour, put 1 tbsp in each 3-liter jar. l. dry mustard powder without top. After adding the mustard, let the cucumbers stand for another 10-12 hours.
8. When the cucumbers are fermented, pour the brine into a separate saucepan.
9. Cucumbers must be rinsed. Pour ordinary boiling water into them and pour it out.
10. The brine drained before this must be brought to a boil, boiled for 3-4 minutes and immediately pour the cucumbers and close the jars. You can use tin lids (roll up cucumbers) and ordinary ones, only tight-fitting. They just need to be dipped in hot water before closing.
11. Pickled cucumbers will be ready in 1.5-2 months will be ready. Bon Appetit!

Pickled cucumbers with vodka

This recipe for pickles for the winter with vodka will appeal to lovers of spicy taste.

Ingredients

• Cucumbers (how many will fit in a 3 liter jar)
• Water – 1.5 liters
• Vodka – 100 ml
• Sugar – 3 tbsp. l.
• Salt – 2 tbsp. l.
• Garlic – 2 prongs.
• Bay leaf – 3 pcs.
• Dill – 1-2 umbrellas or stems.
• Horseradish leaves – 7-8 pcs.

Cooking method

1. Rinse cucumbers thoroughly and leave in cold water overnight.Next, we cut off their tips a little.
2. Put spices and garlic at the bottom of a clean jar. We lay the cucumbers tightly.
3. Dissolve salt and sugar in cold water, pour in cucumbers, and then pour in vodka.
4. Cover the jar with gauze or a lid with holes and put it in the room for 3-4 days. The foam must be removed constantly.
5. On the 4th day, drain the brine, boil it for 3-4 minutes, pour it back into the jars and roll it up.

All the recipes listed have been checked many times.Pickled pickles are delicious and crunchy!

Pickled cucumbers in a container

Pickled cucumbers in a container, crispy like a barrel

Very tasty, vigorous barrel-cured pickled cucumbers in an urban setting.

Store pickled cucumbers in a container in the refrigerator!

Salting container made of food grade plastic with a capacity of 20 liters. All ingredients are based on one such container.

Ingredients

• Cucumbers – 8.5 kg
• Horseradish (leaves) -100 g
• Dill (branches) – 300 g
• Cherry and raspberry leaves – 20 pieces each
• Oak and currant leaves 10 pieces
• Garlic – 100 g
• Red hot pepper (pods) – 30 g
• Allspice (peas) – 5 g
• Bay leaves – 10 pieces
• Salt (large stone) – 600 g
• Water ( filtered) – 10 l

Method of preparation

1. We sort out cucumbers, wash thoroughly under running water (it is better to rinse each cucumber with a sponge).We put the cucumbers in a wide basin and fill with cold purified water. We stand it for 6-8 hours. This must be done so that the cucumbers are filled with water and crisp.
2. Put half of the spices in a container at the bottom. Cut the garlic in halves.
3. Then put the cucumbers in rows. The largest ones are placed on the bottom. Then – averages. And the smallest ones should be on top, because they will be ready before everyone else.
4. Cucumbers should be packed as tightly as possible, then the concentration of lactic acid during fermentation will be high and the cucumbers will be tasty.
5. Put the second half of the spices on top of the last row.
6. Close everything on top with horseradish leaves.
7. We make a brine: dissolve the salt in cold purified water, stir thoroughly until completely dissolved and let stand. Under no circumstances should you use fine table salt. It has various additives and a completely different level of salinity.
8. Cover with gauze and leave for fermentation in a warm place (you can on the balcony or in the apartment) for a period of five to ten days.It is necessary to put some kind of pallet underneath, since the brine during fermentation can run out. Depending on the ambient temperature, fermentation can begin on the third or fifth day. After the foam appears on the surface, it must be carefully removed every day with a ladle, the bending and the plywood should be washed.
9. After seven days, the cucumbers have acquired a beautiful olive color and a pleasant sour taste. Now you need to carefully collect all the greens on top, rinse them in clean water and put them back.We also wash the veneer, press the cucumbers on top with it.
10. Close with a lid and put away for storage – in the refrigerator or in the cellar. After a month, pickled cucumbers will finally ferment at low temperatures and acquire a true taste.

How to make pickled cucumbers from pickled cucumbers

Turning into pickled cucumbers

It so happens that you get not very tasty pickled cucumbers or you bought unsuccessful ones. Do not rush to throw it away, because it is possible to make delicious pickled cucumbers from them – crunchy like cask cucumbers.

Ingredients

For a 750-gram can of purchased cucumbers:

• Cucumbers – 1 can (750 gr.).
• Soda – 1 tsp
• Salt – 1 tbsp. l.
• Dill (to taste)
• Garlic – 3 teeth.

For a 3-liter can:

• Cucumbers – 1 can (3-liter).
• Soda – 4 tsp
• Salt – 4 tbsp. l.
• Dill (to taste)
• Garlic – 12 teeth.

Method of transformation

1. Drain all the brine from the jar with unsuccessful cucumbers.
2. Pour boiling water over the cucumbers.
3. When the water has cooled down, drain the water and pour boiling water over the cucumbers again. Wait until they cool down again and drain the water.
   Then add soda, salt, dill and chopped garlic to a jar of cucumbers.
4. And once again pour boiling water over the cucumbers.
5. Do not close the lid until the reaction is over and the brine has cooled.
6. After the brine has cooled, put the jar in the refrigerator for a day.
7. Pickled cucumbers are ready – no vinegar smell or unpleasant aftertaste.

Video – Pickled cucumbers for the winter as barrels

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Pickle for cucumbers per 1 liter of water

How much salt per liter of water is needed

Cooking does not take a lot of salted cucumbers , and very few ingredients are required: water, salt, cucumbers and herbs to add flavor. The most important ingredient is the brine. There are several ways to prepare it: hot, cold, using vinegar.It is best to take purified water so that the cucumbers are tasty, without any aftertaste.

The brine recipe is very simple: for one liter of water, take 2-3 tablespoons of salt and mix it well until the crystals dissolve. Experienced housewives prefer to use ordinary rock salt without iodine, because it will not affect the texture of vegetables in any way. Shallow, seafood, or iodized can ruin future appetizers by making them soft.

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The recipe for lightly salted instant cucumbers includes 2 tablespoons of salt per liter of water.Depending on what degree of salting you like, you can change its amount up or down to taste. If it is more convenient for you to cook according to recipes indicating the weight, then 2 tablespoons is 30 grams. For pickled cucumbers in vinegar, you need 1 tablespoon or 15 g.

• Time: 30 minutes.
• Servings Per Container: 3 Persons.
• Calorie content of the dish: 14 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

You can cook lightly salted cucumbers using hot brine. In addition to the vegetables themselves, also cook garlic, dill, and allspice. After soaking in brine, you will have to wait another day before serving a salty snack on the table, but the wait is worth it – the cucumbers are tasty and fragrant. They are best cooked in a glass jar or enamel bowl.

Ingredients:

• cucumbers – 1 kg;
• salt – 4 tbsp. l.;
• sugar – 1 tsp;
• water – 2 l;
• peppercorns;
• garlic – 3 cloves;
• dill umbrellas – to taste.

Method of preparation:

1. Wash cucumbers, then cut off the ends.
2. Rinse dill umbrellas in water.
3. Cut the garlic into large slices.
4. Place the dill, pepper and garlic on the bottom of the dish.
5. Place the cucumbers and put pepper, garlic and dill on top again.
6. Boil water.
7. Stir salt and sugar in water.
8. Pour the boiling brine into a jar and cover with a lid.
9. Once it has cooled, put the jar in the refrigerator.
10. You can eat quick salted cucumbers in a day.

Many people like traditional pickles, which can be tasted at almost every feast in the winter season. They are prepared according to the same principle, only cans with blanks are often rolled up and removed for many months.Even more aromatic herbs or leaves are added to the pickle brine for barrel cucumbers, which give the cucumbers a special, vigorous taste.

A few important tips from professionals for a delicious pickle:

• Would you like your cucumbers to crunch regardless of the pickling method? Add leaves of currant, oak, grapes or horseradish, cherry. Do not forget that you need to remove them before tightening the lids – the leaves are needed only at the time of preparing the brine.
• Need a flavorful, savory snack? Throw bunches of carnations and some coriander into the jars after the brine has been poured.
• Classic set for universal pickles – bay leaves, allspice, dill umbrella. For a liter of water, they are collected in 1 unit, and there will only be 3-4 peas of pepper.
• When creating brine, it is important not to overdo it with garlic, it can kill the whole dish. For a liter of water, only 1 small clove is enough.
• If you take horseradish, then for a liter of water you need a piece of root the size of 1/3 of your little finger. Take only 1/4 of the pod of hot pepper, and dry tarragon on the tip of a knife.
• Do not try to put all the ingredients in the brine, especially if there is only a liter of water: the more there are, the higher the chance of seeing fermentation in the jar.
• If you decide to try the old vodka pickle pickle recipe, you can reduce the amount of salt. This alcoholic product perfectly prevents fermentation processes, therefore it acts as a very high-quality preservative.

This simple and quick option is suitable both for creating a winter preparation for long-term storage, and for preparing a snack that can be eaten in a few days.A significant plus of the cold method is that the cucumbers will crunch, even if you took not the densest specimens. Hot water, on the other hand, often negatively affects the consistency of the product.

Professionals give some important advice:

• The volume of liquid depends on the number of cucumbers: about 2-2.5 glasses will be needed per liter jar, but it is recommended to make 4 glasses of brine. You can always get rid of the excess.
• A cucumber pickle prepared using this technology for 1 liter of water should have 2 large tablespoons (tablespoons) of salt with a slide: this is about 70 g.You can’t take less even for a lightly salted snack – there is a high probability of spoilage.
• It is advisable to pour pickle over the cucumbers 2-3 times, leaving them for half an hour to an hour before adding spices and finally rolling up the jar.
• Cucumbers are best closed in small jars – liter or half-liter: such a piece will be stored longer.

This option for preparing a snack for the winter is convenient because you don’t have to wait until you can open the coveted jar: the cucumbers are ready the next day.With cold storage, the period extends to 3 days, which not all housewives like. Cooking lightly salted vegetables in hot brine is also convenient due to the reduced amount of the main preservative, because the dish will undergo sterilization and will definitely survive more than one winter if it is not eaten earlier.

Classic hot brine per liter of water is obtained from:

• dill umbrella;
• black peppercorns – 5 pcs.;
• rock salt – 55 g;
• aspirin – 1 tablet.

Preparation:

1. Boil water, dissolve salt in it.
2. Place the cucumbers tightly in a jar, alternating with pepper and dill.
3. Fill with brine.
4. Sterilize, add aspirin, roll up.

Harvesting pickled cucumbers

Pickled cucumbers are pickled cucumbers that use vinegar or vinegar essence. Of course, there are many recipes and each one contains a different amount of salt and sugar, we took a standard popular recipe.

If you put vinegar essence – 70%, and not vinegar, then put at the rate – 2 teaspoons per 3 liter bottle.

Liter cans

• Water – 500 ml
• Salt – 2/3 dessert spoon
• Sugar – 1 tbsp
• Vinegar 9% – 2/3 dessert spoon

• Water – 750 ml
• Salt – 1 dessert spoon
• Sugar – 1.5 tbsp
• Vinegar 9% – 1 dessert spoon

Two liter cans

• Water – 1 liter
• Salt – 1.5 tablespoons
• Sugar – 2 tbsp …l
• Vinegar 9% – 1.5 dessert spoons

Three liter cans

• Water – included 1.5 l
• Salt – 2 dessert spoons without a slide
• Sugar – 3 tablespoons
• Vinegar 9% – 2 dessert spoons

Pickled tomatoes brine calculation

The classic, most popular recipe is taken.

Calculation of salt and sugar per 1 liter of water:

• 2 tbsp. tablespoons of sugar;
• 1 st. a spoonful of salt;
• 1 st.a spoonful of vinegar 9%.

One-liter cans

• Water – 600 ml
• Salt – 0.5 tbsp
• Sugar – 1 tbsp
• Vinegar 9% – 1 tbsp

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For those who ferment cabbage in brine, here are the ingredients for making brine for 1 liter of water.

Cabbage for a 3 liter can is about 2-2.3 kg

• Water – 1 liter
• Salt – 3 tbsp
• Sugar – 2 tbsp.l

Cold method of salting

• Time: 20 minutes.
• Servings Per Container: 3 Persons.
• Calorie content of the dish: 10 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Another simple method for pickling cucumbers does not require boiling water. Although you will have to wait a little longer until you can enjoy delicious cucumbers (2-3 days), the cold pickle recipe is very popular with housewives, because it keeps the vegetables crispy.For a special aroma and taste, you can add horseradish or currant leaves to the recipe. Cooking takes no more than 20 minutes.

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Ingredients:

• cucumbers – 1 kg;
• salt – 4 tbsp. l .;
• sugar – 1 tsp;
• water – 2 l;
• peppercorns;
• garlic – 2-3 cloves;
• dill umbrellas – to taste;
• currant leaves – 20 pcs.

1. Wash the cucumbers, then cut off the ends on both sides.
2. Fill them with water and leave for a couple of hours.
3. Coarsely chop the garlic, rinse the dill and currant leaves.
4. Place the dill, leaves, garlic and pepper on the bottom of the dish.
5. Place the cucumbers and cover with currant leaves on top.
6. Stir the sugar and salt thoroughly in the water and only then pour the cucumbers.
7. Put the jar in the refrigerator for 2-3 days.

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How many days cucumbers are salted in a jar. How to pickle cucumbers

Winter preparations of vegetables are ahead of various jams and compotes: this is not just a dessert, but a complete dish.Salting and pickling cucumbers in one-liter jars helps to create a quick healthy lunch out of them. When preserving, brine plays an important role, for which you need to carefully calculate the ingredients so as not to reduce the storage time.

How to prepare brine for lightly salted cucumbers for 1 liter of water

There are a lot of recipes for liquid for canned vegetables. The standard composition of the brine – water and salt – few housewives use. Various spices, herbs, herbs, as well as vegetables and even berries – everything is for the benefit of the taste, aroma and color of preservation.The only true ideal recipe does not exist: it is undesirable to deviate only from some axioms regarding the proportions between salt and water, or the amount of vinegar at. The rest of the nuances are at the discretion of the hostess.

A few important tips from professionals for a delicious pickle:

• Would you like your cucumbers to crunch regardless of the pickling method? Add leaves of currant, oak, grapes or horseradish, cherry. Do not forget that you need to remove them before tightening the lids – the leaves are needed only at the time of preparing the brine.
• Need a flavorful, savory snack? Throw bunches of carnations and some coriander into the jars after the brine has been poured.
• Classic set for universal pickles – bay leaves, allspice, dill umbrella. For a liter of water, they are collected in 1 unit, and there will only be 3-4 peas of pepper.
• When creating brine, it is important not to overdo it with garlic, it can kill the whole dish. For a liter of water, only 1 small clove is enough.
• If you take horseradish, then for a liter of water you need a piece of root the size of 1/3 of your little finger.Take only 1/4 of the pod of hot pepper, and dry tarragon on the tip of a knife.
• Do not try to put all the ingredients in the brine, especially if there is only a liter of water: the more there are, the higher the chance of seeing fermentation in the jar.
• If you decide to try the old vodka pickle pickle recipe, you can reduce the amount of salt. This alcoholic product perfectly prevents fermentation processes, therefore it acts as a very high-quality preservative.

Cold salting

This simple and quick option is suitable both for creating a winter preparation for long-term storage, and for preparing a snack that can be eaten in a few days.A significant plus is that the cucumbers will crunch, even if you took not the densest specimens. Hot water, on the other hand, often negatively affects the consistency of the product. However, due to the lack of heat treatment, conservation is more likely to deteriorate or explode before winter comes, so the preparation of the brine has to be given special importance.

Professionals give some important advice:

• The volume of liquid depends on the number of cucumbers: about 2-2.5 glasses will be needed per liter jar, but it is recommended to make 4 glasses of brine.You can always get rid of the excess.
• A cucumber pickle prepared using this technology per 1 liter of water should have 2 large tablespoons (tablespoons) of salt with a slide: this is about 70 g. You cannot take less even for – there is a high probability of spoilage.
• It is advisable to pour pickle over the cucumbers 2-3 times, leaving them for half an hour to an hour before adding spices and finally rolling up the jar.
• Cucumbers are best closed in small jars – liter or half-liter: such a piece will be stored longer.

Hot brine recipe for lightly salted cucumbers

This cooking option is convenient because you don’t have to wait until you can open the coveted jar: the cucumbers are ready the next day. With cold storage, the period extends to 3 days, which not all housewives like. Cooking lightly salted vegetables in hot brine is also convenient due to the reduced amount of the main preservative, because the dish will undergo sterilization and will definitely survive more than one winter if it is not eaten earlier.

Classic hot brine per liter of water is obtained from:

• dill umbrella;
• black peppercorns – 5 pcs.;
• rock salt – 55 g;
• aspirin – 1 tablet.

Preparation:

1. Boil water, dissolve salt in it.
2. Place the cucumbers tightly in a jar, alternating with pepper and dill.
3. Fill with brine.
4. Sterilize, add aspirin, roll up.

How to make pickle brine for pickled cucumbers

In terms of taste, such preservation differs only in increased astringency and piquancy.Vinegar – the main component of all marinades – increases the acidity of the product, so the ready-made snack will not be useful for everyone. Marinating is carried out according to the same rules as for containers of larger or smaller volume. The marinade itself is prepared in the same way as the brine, only vinegar or its essence is added here.

How much vinegar per liter jar of cucumbers is required

The volume of this ingredient depends on its type: the lower the concentration, the more vinegar you need in the marinade.In the absence of sterilization, the regulatory parameters increase, as well as with an increase in the proportion of sugar. A separate approach is for the essence, which is injected literally in drops. From the standpoint of professionals, in the classic pickle brine for pickling cucumbers per 1 liter of water in the presence of sterilization, use:

• acetic acid 70% concentration – 1/3 tsp;
• 9% table vinegar – 1 tbsp. l .;
• 6% table vinegar – 2 tbsp. l.

How much salt to use per liter of water

Classical concentration for cucumber brine count

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How to make cucumber pickle correctly? :: SYL.ru

We have presented here some of the most affordable and most successful recipes with a detailed explanation of how to make a pickle for pickled, pickled and lightly salted cucumbers.

For zealous housewives

The simplest recipe for lightly salted cucumbers. Young gherkins can be tasted in a few hours. The pickle for pickling cucumbers is used with equal success for both cans and barrels.It is not necessary to close it tightly; it is better to store it in the cellar. They are not pickled, but fermented like cabbage. By the way, strong and crispy cucumbers pickled in a barrel along with cabbage are very good. But there the role of the brine is played by cabbage juice, and our goal is precisely the pickle for cucumbers for the winter, for which neither vinegar nor citric acid is needed.

Pickled cucumbers are offered in two ways: with and without sterilization. Here vinegar is essential. But they can be stored at room temperature and even more than one year.Among the recipes collected in the article, any housewife will find the best option for harvesting everyone’s favorite vegetable.

Pickle for lightly salted cucumbers (hot method)

The fastest result comes with the hot method. It is also the simplest one. Unfortunately, these cucumbers do not last long. And, most likely, precisely because they are quickly eaten. Very tasty. Dill with umbrellas and stems, but you can also just seeds from a pharmacy, bay leaves, black pepper and sweet peas, leaves of cherry, oak, currant, horseradish, garlic – we take all this in any quantity and assortment.It will work well even with one dill. The main thing is salt: two level tablespoons per liter of boiling water. Pour the prepared cucumbers, interlaced with herbs and spices, right in a bowl with salted boiling water, cover with a plate, let cool. Everything can be offered to the table. We figured out how to make pickle for cucumbers, now you need to pour it out, and put the cucumbers themselves in the refrigerator. In a day, it is necessary, otherwise salting will turn out. Cucumbers continue to absorb the brine, and the longer they do this, the more salty they become.

On mineral water

For a liter of highly carbonated mineral water, you need to take 4 tablespoons of sea salt, a head of garlic and a bunch of green dill. Dissolve salt in mineral water, pour cucumbers with dill, close the bowl or saucepan with a lid and put in the refrigerator for a day. With this brine, the cucumbers are deliciously crunchy! You can add any other herbs or spices!

Salting cucumbers (cold method)

In cold brine, the process of salting cucumbers will take longer, but the taste will be much more interesting.For two to three days, you need to hold the future snack at room temperature, then store it in the refrigerator for as long as you like. You can try in a day. Herbs and spices – whatever. For a liter of cold well or filtered tap water – a tablespoon with a top of good coarse rock salt. Don’t worry if the cucumber pickle is cloudy for the first few days. The fermentation process is in progress. The foam will come off and the fill will definitely become transparent.

Cucumbers for storage in a cellar or basement

How to make a pickle for cucumbers so that cucumbers look like barrel cucumbers even in jars? After all, they are most suitable for winter salads and vinaigrettes, hodgepodge and pickle.This method requires more salt, otherwise bacterial growth will make the cucumbers soft. For a liter of raw (do not boil!) Water, you will need at least two full, with a steep slide, spoons of good rock salt, in no case iodized. Dissolve and let stand. It is better not to pour salt sediment collected at the bottom into a jar. Pour to the very top! Place in a cool place. Iron lids for cans will not work – they will rust. You need to take plastic.

How to make a pickle for cucumbers so that it tastes good on its own (and even sometimes useful in the morning)? Add flavor! From herbs and spices, dill (umbrellas), garlic and horseradish are preferred.Before pickling, cucumbers must be soaked in cold water for several hours, otherwise they will “drink” all the brine, which, by the way, prepare to add during the pickling process every three to four days, if necessary. Pickles will ferment and foam at first, you don’t need to be afraid of this. This is where the finest quality of cucumbers pickled in this way appears – they are both pickled and pickled at the same time. The brine will flow out of the cans – take measures (pallet, wire rack, etc.). In the cellar or basement where the pickles will be stored, it should be cool enough, but by no means freezing temperatures.After a month and a half, fermentation ends and the product acquires its real value.

Marinade without sterilization

For a liter of water, you will need two tablespoons full of sugar, salt, the same amount of nine percent vinegar on top of the contents of each jar, the rest to taste: dill, parsley, currant, bay, horseradish, cherry leaves, peppercorns, Carnation. Some people like basil and mint, for example. It will not be worse. Quite the opposite. This list can be expanded or shortened as desired.Cucumbers should be soaked in cold water for a couple of hours so as not to shrink.

Jars must be sterilized with steam, in an oven or microwave. Boil the lids for a short time or just dip them in boiling water, do not remove the rubber bands. Boil the brine without vinegar, pour cucumbers in jars, cover with lids. After half an hour, drain the brine back into the pot and boil again. Pour cucumbers again, add vinegar to each jar, roll up and turn over. Do not place hot cans on a cold table while seaming! Better to use a board.After the end of this process, it is imperative to wrap it up and allow it to cool.

Brine for pickled cucumbers with sterilization

All proportions are the same, but pour in once, then put the jars on a towel in a wide and suitable for height saucepan, pour hot water on a hanger and hold at a very low boil: 20 minutes – three liters cans, 15 minutes – two-liter and liter.