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Pickled cucumbers in the sun

Pickled cucumbers in the sun


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It's the first time I make and they came out unexpectedly good, I can even say that they are the best pickles I've eaten! When I saw the recipe on Olivia Steer's website, I remembered how much I liked summer when my grandmother pickled it. Coincidentally, I found cucumbers and had a big jar at home, so ... I got to work!

  • 1.5 kg cucumbers
  • 2 liters of water
  • 2 tablespoons salt once in a while
  • 4-5 cloves of garlic
  • 2-3 sticks of flowering dill
  • 1 hot pepper
  • 1 tablespoon pickle spices: mustard seeds, pepper, coriander
  • 1 slice of wholemeal bread

Servings: 1

Preparation time: less than 30 minutes

RECIPE PREPARATION Sun pickles:

Boil the water, and then let it cool until it becomes warm, then put salt in it and mix until dissolved.

Wash the cucumbers well and drain, then place them as tight as possible in a large jar (about 3 liters) washed well and dried. Among them are garlic cloves, hot peppers, dill and spices.

Pour warm water into the jar and "cover" with the slice of bread. It is left on the window sill in the sun approx. 2-3 days until it dies, depending on how hot it is outside and how many acres you want.

After pickling, remove the slice of bread from the jar and store in the refrigerator.

Good appetite!

Tips sites

1

mine even stayed 4 days in the "sun" because it wasn't hot in our country they didn't pickle so fast


Beware of tick bites: How to avoid Lyme, the disease that returns with heat

With the appearance of high temperatures, an alert signaled by doctors returns. Watch out for the tick bite!

It's summer, the holiday season has started, but also the tick season. In particular, they can be taken by pets in the vegetation, but they can attach to a human's skin very quickly.

Doctors expect an increase in the number of cases during the summer and recommend people to avoid areas at high risk for these stings, respecting all known preventive measures, including proper clothing and skin control after returning from nature. If the sting has occurred, it is advisable to remove the tick as soon as possible, in safe conditions, preferably in the Emergency Department at the nearest hospital.

And this, given that these common insects can be a real danger, in terms of diseases that a simple tick bite can cause. The most feared is Lyme disease, also called "1000-sided disease", due to the wide variety of symptoms it can develop and which can lead to its confusion with other diseases. Experts say that in order to develop Lyme disease, you must be stung by a tick contaminated with Borrelia bacteria, and it must remain attached to the body for at least 17 hours. It is the minimum time necessary for the migration of bacteria from the tick's intestine to its salivary glands, from here being introduced, together with the saliva, to the place of the sting. However, a tick removed immediately after the sting significantly reduces the risk of developing the disease.

How to properly remove skin ticks

The tick has the great disadvantage that when it attaches to the skin, to the skin, you do not feel it. The explanation is that during the bite, it transmits certain substances and sedates the place. You see it after it is attached to the skin. It is important to avoid areas with a lot of greenery - now we go out in the park, we go to the forests, we walk in the outdoor leisure areas - and the most exposed can be the children. The tick can be seen in the area of ​​the bite, it is that rash, with a concentric center, it turns red and is visible to the naked eye.

It is important not to suddenly put it aside. This maneuver must be done gently by an experienced person. It is not good to bend or twist the tick, because there is a risk of partial rupture, and dangerous debris is not removed from the skin. As a precaution, use tweezers with a blunt tip, grab the tick as close to the skin as possible, pull it into the shaft, slowly, until it is completely removed from the place. Then wash the skin with soap and water and use disinfectant solutions. The important rule is not to let it stay attached to the skin for more than 36 hours and it would be ideal for the extraction maneuver to be performed by a medical professional. Your doctor may recommend immediate treatment with antibiotics for 14 days and subsequent tests to rule out any risk. In general, people bitten by ticks complain of fatigue, headaches, fatigue, and then muscle pain and joint pain. The danger of Lyme disease occurs if this tick stays on the skin for 36 to 72 hours.

The most exposed categories of the population to tick bites are outdoor workers (foresters, farmers, railway workers, natural gas exploitation, electricians working at height, workers in landscaping, park management, who together with employers, have the obligation to apply all preventive measures.

Doctors recommend that people who have been bitten by this insect go to the Emergency Department of the Alba County Hospital, for the total removal of the tick from the skin. If necessary, patients will then be referred to the Infectious Diseases Department in Alba Iulia, which is the only center in the county where tests can be performed to detect Borrelia bacteria.

Health


Cucumbers covasiti & # 40murati a soare & # 41

In our area, it is not usual for cucumbers to ripen in this way, so I only found out about them a few years ago, when I was going to the delegations in Targu-Mures. After that I forgot about them and I rediscovered them with pleasure on Saturday at my in-laws. They gave me instructions on how to do it covasiti cucumbers and here's what came out!

When choosing cucumbers be careful to be as small as possible and as firm as possible, if they are harvested a long time ago and are soft, they will soften even more when pickled and this is not the purpose. If you only find large cucumbers, you have to cut them into 4 lengthwise, but not to the base. Covasiti cucumbers they will remain strong like the fresh ones, but with a pickled and salty taste. excellent. you have to try them are a hundred times better than pickles for the winter.


Pickled cucumbers in the sun

Tip: this pickle needs 3-4 days to sour, during which time it is kept in the sun.

Washed cucumbers, place in jars, add thyme, dill, chopped hot peppers. Fill the jar with cold water, empty the water into a pot, weigh the amount of water and establish the water / salt ratio. To each liter of water add 50 g of salt once. Mix well in water until the salt dissolves, pour water over the cucumbers in the jar. Every night, the mill returns: we empty the water from the cucumbers into a pot, then we pour it back into the jar. After 3 days, we taste the cucumbers, if they are sour to your liking (if you think you need to leave them in the sun, extend the process by one day), take them out of the jar and put them in a plastic bowl, cover them with foil keep them in the fridge until consumed. They can be stored in the refrigerator for about 1-2 weeks.

Dried tomatoes in oil

So: simple as hello! Take the tomatoes, wash them, cut them into slices, but be careful to keep them the same

Traditional donuts

Clean the donuts and cut them into quarters. Make a bath of water, vinegar, spices, salt, honey, oil. When


Murati cucumbers in the sun

Choose young, beautiful and fresh cucumbers. Wash, clean, cut at the ends, if they are thicker (that's how they were mine), then grow them lengthwise, put salt in water, dissolve.

Wash the jars, place some dill sticks on their bottom and arrange the cucumbers. Between them put some cloves of garlic and on top again dill sticks. Pour cold brine (maybe hot) over them, put a loaf of bread on top and take out in the sun. Cover with a plate. The bread is put to speed up the fermentation.

The next day or the third day (watch when it starts to ferment and the water is turbid) take the bread down and leave it sour for another day. Do not leave too much bread in the jar as it will mold and spoil the cucumbers.

After souring, put them in the fridge, in jars or in another bowl (according to your preferences) and consume them like any other sourness.


Murati cucumbers in the sun

Choose young, beautiful and fresh cucumbers. Wash, clean, cut at the ends, if they are thicker (that's how they were mine), then grow them lengthwise, put salt in water, dissolve.

Wash the jars, place some dill sticks on their bottom and arrange the cucumbers. Between them put some cloves of garlic and on top again dill sticks. Pour cold brine (maybe hot) over them, put a loaf of bread on top and take out in the sun. Cover with a plate. The bread is put to speed up the fermentation.

The next day or the third day (watch when it starts to ferment and the water is turbid) take the bread down and leave it sour for another day. Do not leave too much bread in the jar as it will mold and spoil the cucumbers.

After souring, put them in the fridge, in jars or in another bowl (according to your preferences) and consume them like any other sourness.


Cucumber pickle recipe in the sun

The first rule is to choose the most beautiful cucumbers from the garden or from the market. Otherwise, says the grandmother, we can't have pretensions to tasty pickles, laughing amused.

Necessary ingredients:

  • 1kg cucumbers
  • 4 good tablespoons of salt
  • The water
  • 4-5 tablespoons of salt
  • … And Sun.

Method of preparation

Wash the cucumbers well, cut off the ends and place in the 750 milliliter jar. Between the rows of cucumbers, add a carrot, a parsley root and, if you like the taste, a celery root.

When the jar is full, dissolve the salt in 500 ml of water, not very hot, when it is completely melted add hot water over the jar filled with cucumbers and roots.


Choose the smallest cucumbers, green, without spots and not hollow. Wash well in fresh water and wipe with a napkin. They are then kept in salted water for 12 hours, drained and placed in jars or in well-washed, scalded and smoked barrels.

At the bottom, place the cherry leaves and dried dill, then place the cucumbers that are well stuffed. To each layer of cucumbers add a few hot peppers, greens and horseradish roots, cut into thin slices.

Cover everything with dill and cherry leaves. Pour over 9 degrees boiled vinegar and salt dissolved in a little water (1 l to two tablespoons of salt). Pour the vinegar cold. On the surface of the pickles is placed a thin canvas bag with mustard seeds. Mustard, like horseradish, helps keep cucumbers.

The jars are tied with parchment. The barrels must be clogged and rolled. After 8-10 days, the vinegar is boiled again and replaced in part, to complete its strength, then, after it has cooled, it is poured over the cucumbers.

Serve with various steaks or other dishes, according to taste.



Comments:

  1. Jeramiah

    Bad taste Complete

  2. Coigleach

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  3. Cauley

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  4. Ainsworth

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  5. Petrus

    your sentence, just the charm



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