Ajiye cucumbers

A cikin hunturu, gwangwani gwangwani suna daya daga cikin muhimman wuraren da aka yi jita-jita. Ana kara su da wasu kayan daji, salads, k'arak. Da kansu gwangwani cucumbers, ma, suna da mashahuri. Ajiye damar adana kayan lambu na dogon lokaci. Kuma a cikin sanyi, lokacin da jikin mutum ba shi da bitamin da ƙwayoyin jiki, kayan lambu gwangwani su ne tushen asali. Tabbas, za'a iya sayo cucumbers mai kwakwalwa a kasuwa ko a cikin kantin sayar da kayayyaki, amma yawancin kayan da aka yi da hannuwanku sun samo fun. Gidajen canning cucumbers don hunturu ne al'adar da ta wuce daga tsara zuwa tsara.

Mafi yawan girke-girke na canning cucumbers ƙyale kowane mahaifiyar ta sami mafi dacewa da dadi zaɓi. A kowace mace cucumbers juya waje musamman, musamman, ko ta yi amfani da girke-girke girke-girke.

Asirin canning na cucumbers

  1. Don kiyayewa, ya kamata mutum ya zabi cucumbers daya nau'i, mai yawa, zai fi dacewa da pimples. A kan cucumbers ya kamata ba kasance yellowness da kuma wurare m. Don samun mafi yawan abincin gwangwani gwangwani, yi karkatarwa a ranar ɗaukar kayan lambu daga gadaje.
  2. Kafin kiyaye cucumbers, a hankali shirya akwati. Kayan shirye-shiryen ya dogara da dandano kayan lambu da tsawon lokacin ajiyarsu. Dole ne a wanke ganga ko gilashi da ruwa mai tafasa.
  3. Da dandano gwangwani na gwangwani kai tsaye ya dogara da girke-girke don pickling. A matsayinka na mulkin, ana amfani da bayani mai salin salin 6-8 da wasu kayan yaji don kiyayewa. Ya kamata a zabi kayan yaji da kayan yaji don dandanowa. Tafarnuwa yana ba da ƙanshi da kayan yaji, vinegar - acid, bay ganye, ganye, peppercorn - ƙanshi.
  4. A lokacin da canning cucumbers a gwangwani, ya kamata ka yi amfani da hanyar da sterilization. Wannan hanya ce mai mahimmanci wanda ke tabbatar da ajiya na tsawon lokaci na cucumbers. Akwai hanyoyin da za a adana cucumbers ba tare da bakara ba - a cikin wannan yanayin shirya cucumbers a cikin kwalba dole ne a cika sau biyu tare da ruwan zafi.
  5. Idan kayan lambu sun bambanta da yawa, sa'an nan kuma za'a iya amfani da hanyar canning cut cucumbers. Lokacin amfani da wannan hanya, ya kamata a tuna cewa yanka cucumbers yafi salted da sauri. Saboda haka, adadin kayan yaji da kayan yaji za a rage.
  6. Akwai wasu girke-girke na canning salads daga cucumbers da wasu kayan lambu. Mafi sauki don shirya salatin - daga cucumbers da tumatir. Ɗaya daga cikin kilogram kayan lambu ya kamata a yanke a cikin cubes, ƙara musu sutura biyu biyu a cikin zobba, gishiri, dill da kuma haɗuwa. Sa'an nan kuma shimfiɗa kayan lambu a kan gwangwani, zuba mai zafi 6-% brine, bakara a cikin wanka na ruwa na mintina 15 kuma mirgine sama. Salatin gwangwani na cucumbers, tumatir da kabeji na da kyau ga duk wani jerin abinci.
  7. Ajiye cucumbers tare da mustard ya ba waɗannan kayan lambu wani dandano mai dandano, da kuma, yana kare bankuna daga "fashewa". Ya isa ya ƙara 1 tablespoon na bushe mustard ga kowane lita 3 na marinade, da kuma tafasa.
  8. Don adana cucumbers ba tare da vinegar ba, za ka iya ƙara arachia, lemun tsami da ruwan 'ya'yan itace mai ban sha'awa ga marinade. Don 1 lita na marinade kana buƙatar 100-150 grams ruwan 'ya'yan itace. Hanyar kiyaye cucumbers da citric acid ko tare da vodka ya zama tartsatsi. Don 1 lita na marinade, 0.5 teaspoon na citric acid ko 2 tablespoons na vodka.
  9. An samo dandano mai ban sha'awa, lokacin da ake kiyaye cucumbers a cikin Bulgarian. Cucumbers, shimfiɗa a kan gwangwani, ya kamata a zuba tare da brine kuma adana kwanaki 4 a dakin da zazzabi. Bayan haka, an yi amfani da irin abincin gwano, da tukunyar gurasar da kuma sake zubarda cucumbers. Kokari, a gefe, ya kamata a wanke. Bayan haka, ana juye gwangwani da haifuwa. Wannan hanya ta sa cucumbers crispy.

Hakika, kowane maigidan yana da asirinta na dafa kayan lambu na gwangwani. Duk da haka, yin amfani da sababbin hanyoyin da tukwici, ba ka damar inganta kuma ƙirƙirar mahimman kayan aikin noma.