Salting of vegetable marrows and bush pumpkins

It is published Rome in пн, 01/10/2007 - 18:20

Bush pumpkins salty

On 1 3-litre jar: 1,8 kg of vegetable marrows, 90 г fennel, 30 г a celery, 15 г horse-radish leaves, 1—2 pieces of bitter red pepper, 3—5 зубчиков garlic.

For salting it is necessary to select the fresh bush pumpkins just collected with underdeveloped seeds in diameter no more than 7 see Them wash with a brush and cut off fruit stems. On a bottom банок stack the third part of spices, then to half banks densely stack bush pumpkins. In the middle banks put the second part of spices, and then fill to bank with bush pumpkins up to the top. In the end stack the remained spices. The filled banks fill in with a brine (50 г salts on 1 l of water), cover with covers and maintain at a room temperature of 8-10 days, then add a brine that it covered bush pumpkins, and store in a cold place.

On 1 3-litre jar: 1,8 kg of bush pumpkins, 90 г fennel, 30 г a celery, 15 г horse-radish leaves, 1—2 pieces of bitter red pepper, 3—5 зубчиков garlic.

Vegetable marrows salty

For salting choose vegetable marrows in length no more than 15 sm and in diameter no more than 5 see Them carefully wash with a brush, cut off fruit stems. Salting of vegetable marrows is made the same as salting of bush pumpkins. Store in a cold place without tight укупорки.

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