S alting for the winter: 33 delicious and easy homemade recipes, storage conditions

Canning vegetables grown in summer cottages and household plots is widespread throughout the country. With the help of special processing, you can prepare not only vegetables, but also mushrooms. S alting, as one of the methods of preservation, is especially popular; by adding s alt, cucumbers, tomatoes, butter, cabbage are harvested for the winter.

Principles of s alting

S alting is a method with the addition of an increased amount of s alt. It inhibits the development of bacteria or mold, and also helps preserve vegetables for the winter.

Pickles

The classic recipe uses cucumbers, currant leaves. Add dill, garlic. For a 3-liter jar, take 1 tablespoon of s alt. The ingredients are tightly packed in a jar, covered with s alt, cold water is poured. Tighten the lids, turn over.

S alting mushrooms in a cold way

Prepared mushrooms are soaked for 10 hours, then the water is drained. Dill, lavrushka, currant leaves, cilantro are placed at the bottom of a sterilized container. Then a layer of honey mushrooms is placed, abundantly s alted, peppered. Layers are repeated. Oppression is laid on the last layer.

S alted cucumbers

Small cucumbers are distributed among jars. Layered with dill, currant leaves, cherries. Fall asleep with 3 tablespoons of s alt, pour boiling water. Cover with lids.

S alted eggplant

Eggplant cut into circles, blanch for 3 minutes. Then tightly stacked in glass jars. Pour marinade: 1 liter of water take 3 tablespoons of s alt, a few peppercorns.

Korean Kimchi

The dissected head of Chinese cabbage is poured with brine (10 liters of boiling water per 1 kilogram of s alt), soaked for 3 hours. The head of cabbage is slightly squeezed, divided into separate sheets. Each leaf is alternately smeared with hot chili sauce and stacked on top of each other in a deep container. 1 cup garlic cloves minced and sprinkled over cabbage. Then the cabbage is pressed down with oppression and poured with the remaining brine for 3-4 hours.

Beetroot borscht dressing

A preparation that will be in demand when preparing first courses in winter:

• onions, beets, carrots, tomatoes - 500 grams each;
• pepper - 200 grams;
• garlic, dill to taste;
• vinegar - 40 milliliters;
• spices, oil.

Vegetables are cut into pieces, fried alternately. Season with spices to taste, pour a solution of vinegar. Banks with blanks are rolled up.

Watermelon with celery and horseradish

A watermelon weighing 2 kilograms is taken with horseradish root, hot pepper. Prepare the marinade from 3 liters of water, 3 tablespoons of s alt. Watermelon is cut, horseradish is chopped into plates, poured with marinade. Install oppression. Leave for 2 days, then put away in jars for storage.

Breasts in a barrel

Peeled milk mushrooms are soaked in water, changing it 2 times. Then they are laid on the bottom of a wooden tub. Sprinkle with s alt, pepper, dill to taste. The top layer is finished with oppression. They get it in 5-7 days.

S alting oil

Mushrooms before s alting are washed, cleaned, cut off the damaged parts. Take 1 kilogram of oil, 1 liter of water, 65 grams of sugar, 45 grams of s alt, black pepper (peas), bay leaf.

Mushrooms are boiled for 25 minutes, then taken out with a colander, laid out in jars in portions. Fill with the remaining liquid, close.

S alty waves

Volnushki are s alted according to the classic recipe for pickling mushrooms. At the same time, the volnushki are s alted along with honey mushrooms, butternuts, and other varieties of mushrooms.

Russian-style cucumbers

Take 3 kilograms of cucumbers, 2 tablespoons of s alt, 1 liter of water, 5 cloves of garlic, dill umbrella. Cucumbers, seasonings, garlic are distributed in a jar. Fill with brine. Leave 3-4 days under a saucer. Drain the brine. A new brine is prepared and the cucumbers are poured again. Cover with a lid.

Turshu in Gagauz style

The brine is prepared from 5 liters of water, 150 grams of s alt, 1 tablespoon of sugar, 100 grams of pepper, horseradish leaves, dill umbrellas. A fork of white cabbage is rubbed, mixed with chopped carrots. Peeled sweet peppers are stuffed with minced cabbage. Lay out whole tomatoes, stuffed peppers. Pour in brine, put oppression on top.

Cabbage with honey

One of the recipes involves adding honey instead of sugar. Shredded cabbage is mixed with carrots, pepper. The brine is boiled from honey, spices and seasonings to taste. Put under oppression, add brine, then cover with lids.

Cucumbers with tarragon

Marinade of 100 milliliters of vinegar, 20 grams of s alt and sugar is poured over cucumbers cut into slices. Each layer is shifted with tarragon. Red chili pods, garlic cloves are placed on top. Banks are being sterilized.

Georgian cabbage

This is a mixture of vegetables with a predominant amount of cabbage. Cabbage and beets are cut into large pieces. A brine of 3 tablespoons of s alt and 1 liter of water is poured into a container with vegetables. From above impose oppression. Withstand 3 to 5 days.

Barrel-cured cucumbers

Cucumbers are placed on the bottom of tubs made of wood, poured with classic brine. Oppression is placed on top. Delicious cucumbers are ready in 10 days.

S alted tomatoes

Tomatoes can be quickly s alted with boiling water. Garlic, dill, horseradish leaves, parsley are placed along the bottom. The tomatoes are tightly placed, 1 tablespoon of s alt is poured on top, poured with boiling water. Turn over, after cooling, put away for storage.

Cabbage pickling

Cabbage is shredded, placed in barrels. Pour in brine, press down with oppression. Check after 5 days, add brine.

Plum with s alt

Plum is boiled until the pit is separated, pureed. For 3 kilograms of berries take 150 grams of s alt.

Cucumbers in a bag

Homemade cucumbers are prepared using a bag. Cucumbers are cut into narrow strips, placed in a bag. S alt, chopped garlic, dill, lemon slices fall asleep on top. The package is shaken, tied. After 10 hours they are ready.

Tomatoes with basil

When s alting, use the leaves and sprigs of basil. They are added instead of horseradish or cherry leaves.

Lemons with hot peppers

Lemon slices are mixed with s alt, rosemary branches, red chili. Lay out in glass jars, pour lemon juice. Lemons are ready in 3 days.

Eggplant with carrots and celery

Eggplant blanch for 3 minutes. Carrots and onions are overcooked alternately and mixed. Eggplants are cut lengthwise, stuffed with minced vegetables. Eggplants are laid out in a saucepan, poured with brine from 1 liter of water and 50 grams of s alt. Left under oppression for 3 days.

Zucchini with horseradish and basil

An easy way to pickle zucchini. They are cut into thin strips, laid out in jars, alternating with basil leaves and pieces of horseradish. Pour brine from 2 tablespoons of s alt and 1 liter of water.

Tomatoes with garlic

Tomatoes are alternated with chopped garlic, poured with brine. They use the classic recipe but add nothing but garlic.

Stuffed eggplants with carrots

A popular way to pickle eggplant. Vegetables are cut into plates, carrots are rubbed. Eggplant stuffed with carrots, rolled into rolls. Rolls are poured with classic brine, insisted under oppression for 5 days.

Blue with carrots and garlic

Blanched eggplant stuffed with raw carrots and garlic, poured with a classic marinade. Insist under oppression until ready.

Cold Mustard Tomatoes

Lay out dill umbrellas, horseradish leaves, currants, cherries. Pour brine from 1 liter of water, 2.5 tablespoons of sugar, 1.5 tablespoons of s alt, 15 grams of mustard. Close the lids and put away for storage, after 2 months the blanks are ready.

Quick s alted cucumbers in 5 minutes

Cucumbers are cut into halves, loosely laid out in jars, covered with s alt, pepper, garlic. Close the lid, shake vigorously for 5 minutes.

S alting green tomatoes in a cold way

Green tomatoes are pierced with toothpicks, laid out in jars. Pour in a classic marinade with the addition of chili, herbs. Insist until the brine cools, put away for storage.

Slightly s alted instant cucumbers in cold water

Cucumbers are laid out, layered with garlic and dill. Pour brine from 1 liter of water, 1 tablespoon of s alt and 50 milliliters of vinegar. After 5 hours, the cucumbers are ready.

Simple pickling of cucumbers without seaming

Cucumbers are distributed in liter jars, alternating with parsley, garlic, dill. 40 grams of coarse s alt are poured on top, poured with cold water and closed with a nylon lid.

Cucumbers in pumpkin

Pumpkin is cleaned of pulp. Cucumbers are laid out, layering with any spices and herbs to taste. Pour classic brine, clean for 2 days under a pumpkin cover.

Further storage of blanks

Blankets in sterilized jars are stored in the basement for 6 or more months, subject to storage rules.

S alts without additional processing do not store more than 1 month.

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