What are the different types of pickling solutions?

Although there are dozens of variations, for vegetables such as cucumbers, asparagus, beets, beets, and even more specialized objects such as cabbage. For long fermentation, called the Brining method, canners immerses vegetables for about a month in a mixture of mostly water, which is filled with salt, vinegar and spices such as dill, pepper and garlic. Quick canning is a much shorter method that lasts only a day or two and much more vinegar and much less water are used, although the spices are similar in both methods. Between the two categories Canners must follow several different recipes, from bread and butter or sweet and basket of low solo varieties.

Brining Solution is usually used for preparations such as cabbage and hilly cucumbers. It takes a month or more full of vegetables in salt water filled with aroma and only vinegar. According to the expansion of the Oregon State University, the normal -scale dill cucumber uses 4 pounds. (Almost 2 kg) cucumbers, each about 4 inches (or 10 cm) long, 8 cups (almost 2 liters) water, 1/2 cup (about 100 g) salt and only 1/4 cup (about 60 ml) must or white vinegar.

The process is not so complicated, only time consuming. After spices, such as red peppers, pepper, garlic and dill, were placed on the bottom of clean containers, cucumbers are stuffed, followed by other spices. Water, salt and vinegar are heated on the stove, and then poured over the cucumbers, which are then weighed down to ensure full immersion. There is a lid on the container and is located at room temperature for monthly waiting.

The rapid preservation method is far from the solution of pickling. The sweet variety of cucumber cuts the amount of salt and increases sugar up to 1 cup (about 200 g) per 1 lb. (almost 500 g) vegetables. The cult member of the sea solutions does what is called cucumbers of bread and butter that add onion slices, high sugar content and distinctive spices such as turmeric, mustard and celery. Perhaps the most basic is standard koSer cucumber, which uses a simple combination of dill, garlic, pepper and pepper flakes to kick for vinegar and salt.

Much saves even more time by buying commercial spices. These often include a diverse mixture of a dozen or more ingredients common to seasis operations, from quite standard, such as pepper and garlic to more exotic ingredients such as juniper berries and coriander seeds. However, some canned food prefers fresher ingredients and are looking for the help of celebrity chefs such as Emeril Lagasse, whose takeover of mobs solution contains one part of water on three parts of white vinegar, along with heavy sugar and light salt. To make it clear, Lagasse adds five, not six, spices: peppersrns, cinnamon, mustard seeds, celery seeds and spices.