In salting, the main preservative substance is salt: the concentration of brine reaches 20-30%. The best known is the pickling of cucumbers and tomatoes, but mushrooms, watermelons, zucchini, eggplants, sweet peppers, garlic, and corn are also salted. The best containers for open salting are wooden tubs and barrels made of oak, linden, and aspen. Pickles can be rolled into pasteurized glass jars. Spicy herbs (dill, tarragon, parsley, celery greens), laurel, coriander, horseradish root and garlic are usually added to the brine. Leaves of currant, cherry, oak give salted vegetables crunchy properties. For a specific sourness, the brine is made on apple or oxalic juice, for the sake of piquancy, they put a pod of hot pepper. Pickles are served on the snack table in winter, they go as a traditional snack with vodka, but they also go well with beer.
There are 134 recipes in the "Salting" section
Salted green tomatoes with horseradish and dill
This recipe is like a last hello to the outgoing warm days and generous harvests. Usually, traditional varieties of tomatoes are taken for it, however, in this recipe, green cherry tomatoes are taken for pickling. Some cooks advise keeping green tomatoes in a boil...
Korean-style tomatoes for the winter
Harvesting tomatoes in Korean is packed in a jar of tomatoes, which alternate with a spicy mixture of grated peppers and carrots with spices. A spicy snack can be eaten immediately after cooking, or you can make a preparation for the winter. For e...
Tomatoes for the winter in a cold way
When harvesting vegetables for the winter, housewives face many inconveniences. Tomato peels burst from boiling water, tin lids swell and fly off, the sterilization process is too long. This cold-cut tomato recipe solves all problems...
Salted eggplant stuffed
Recipe stuffed with salted eggplant, which can be served on the table after a week of salting. If you prepare salted eggplants for the winter, then you need to drain the brine, boil it, you can add a little vinegar. After that, lay the eggplant in a pro...
Hot salted mushrooms
Hot salted mushrooms are easy and simple to prepare. It is only necessary not to be too lazy to pre-treat the mushrooms, i.e. clean from leaves and blades of grass, soak in cold water to remove bitterness, and then boil. After that, the milk mushrooms are simply laid ...
Salted green tomatoes with mustard
Salted green tomatoes prepared according to this recipe are very tasty, although it will take 4-5 weeks to pickle. Store salted tomatoes with mustard in a cool place at a temperature of + 3-5C. Products in the recipe are designed for 4-5kg ...
Quick pickled cucumbers
A recipe by which you can cook quick salted cucumbers in just a couple of hours. The smaller you cut the cucumbers, the faster they will pickle. However, I don't recommend cutting too much. Better hold the cucumbers with salt and spices for an hour or two longer. ...
Salted black milk mushrooms (cold way)
Salted black mushrooms according to this recipe are not pre-boiled, so the method of pickling mushrooms is called cold. The milk mushrooms turn out crispy, which is what well-salted mushrooms should be. Salted milk mushrooms are laid out in jars and stored in a refrigerator ...
Salted white milk mushrooms (cold way)
Salted white milk mushrooms are a real delicacy among mushroom preparations. Imagine dense, crispy mushrooms with the addition of fragrant sunflower oil or sour cream, chopped fresh herbs or just finely chopped onions. It's very tasty...
Salted cucumbers with sweet pepper
Lightly salted cucumbers with sweet peppers are a 2 in one appetizer. You will get lightly salted cucumbers, and nice crispy peppers that can be served with cucumbers. If not all cucumbers will be eaten at once, transfer them to a smaller jar, ...
Salted fish in bags
Did you know that it is very easy to cook salted fish at home? Salaka in terms of salting is very beneficial. Preparing quickly, and the taste in the finished form is very decent. The use of bags for salting fish allows you to avoid fish...
Homemade "smoked" mackerel
Homemade "smoked" mackerel can be prepared without a smoker, using a brine with the addition of spices and onion peel products (or black tea). With this method of salting fish, the mackerel carcass does not need to be gutted. In a day, the mackerel will be ready. ...
Salty nest boxes
Duplyanki, like milk mushrooms, belong to the same genus - lactic. And, like milk mushrooms, nest boxes must be soaked in water or / and boiled before salting. You will have to tinker, but in winter you will be pleased with a jar of crispy salted mushrooms that you can add ...
Salted black mushrooms
Salted black milk mushrooms are crispy, dense and very tasty. They can be added to salads or served just like that, seasoned with fragrant butter. Salted milk mushrooms prepared according to this recipe can be stored in the refrigerator or ...
Salted mushrooms
The first step is to distribute the mushrooms according to varieties - pigs, volnushki, nigella. Salt together can be approximately the same in taste and properties of the species. The time and method of preparation, as well as the method of salting, depend on the variety of mushrooms. Greens for pickling - leaves...
Canned cucumbers with tomatoes
I offer a step-by-step recipe for canned cucumbers with tomatoes. It is not necessary to preserve cucumbers and tomatoes separately in jars. These vegetables go well together. If the vegetables are selected by color and laid out in layers, you will get not only delicious ...
Peppers preserved with honey
Peppers canned with honey is a recipe for those who are tired of the usual snacks. No matter how you canned the bell pepper, it always turns out delicious. In this recipe, the marinade is prepared with the addition of honey, so canned peppers in honey ...
Canned tomatoes with grapes
A recipe for canned tomatoes with grapes for the winter for those who are looking for a new recipe for tomato blanks. Tomatoes go well with different berries and vegetables, so feel free to experiment. For example, add dark grapes to tomatoes. ...
The ancients learned to ferment and salt foods to preserve them for the winter. You can salt everything for the future: fish, meat, mushrooms, watermelons, cucumbers, tomatoes ... From vegetables for pickling, tomatoes, cabbage, garlic and beets are most often taken. Canned snacks in such a popular way will decorate the festive table, delight the family on weekdays and will be useful for preparing other dishes. The salting and sourdough processes are not at all difficult to do at home. In this section, you can get acquainted with various recipes with photos that will help you learn how to salt and ferment foods even for novice housewives. How to make such blanks for the winter is described in detail and step by step.
The best recipes with photos
The last notes
Eggplants in any form have an amazing property to harmonize with almost any side dish. Today I will make pickled eggplants with garlic and herbs for the winter. I will put vegetables in jars, but, in principle, you can put them in any other container.
Despite the fact that preparing pickles for the winter seems to be a simple and laborious process, it is not as easy to do as it seems at first glance. In fact, closing the conservation for the winter requires skill and patience. Nevertheless, knowing some secrets and nuances, pickles for the winter will turn out to be ideal even from the first time and from a novice hostess.
secrets pickles for the winter at home
- Choose the right products
To make pickles for the winter tasty, you must first choose good raw materials, as this is the main component of success. It is best, of course, to use vegetables grown on their own in the garden, but not everyone has the opportunity to have their own garden, so it’s enough just to be able to choose good products among those offered on the market.
It is best to use small cucumbers for making pickles for the winter, as they will fit compactly in a jar, so much more will fit. In addition, young vegetables have the best taste and do not have voids inside, so they turn out crispy.
Choose cucumbers with rough skins and black bumps. They are perfect for winter pickles at home. Smooth cucumbers are used for salads and are completely unsuitable for pickles. In addition, you should not take cucumbers with a yellowish tint, as they will be bitter. In order not to make a mistake when choosing, it is better to taste them at the time of purchase.
- Use good water
The taste properties of pickles in jars for the winter depend not only on the quality of the selected products, but also on the water used to prepare them.
Clean well water is ideal, but if you can't use it, just filter the tap water.
In addition, do not forget to pre-soak the cucumbers for at least a few hours, and preferably for half a day.
- Don't Forget the Spices
There are many different winter pickle recipes, each using different herbs and spices. Among the ingredients of some you can find allspice, in others - black. Sometimes mustard seeds or cloves are used. However, the most common classic recipes include the addition of dill and garlic umbels, as well as horseradish and currant leaves.
In addition, mint, dill, cumin or coriander can be added for additional aroma and a more piquant taste.
- Put Ingredients Correctly
It is best to put all the necessary spices at the very bottom, large cucumbers on them, and small ones on the very top. In addition, spices can be added in small layers between cucumbers. After all the ingredients are added, pour the brine into the jar and cover the entire contents with horseradish and currant leaves.
Homemade, prepared according to original recipes, are quite capable of diversifying your family's menu no worse than purchased delicacies.
Pickles–15 original recipes
A significant plus in favor of pickles is that they are very easy to prepare: you don’t have to be a culinary guru to pamper your family with crispy cabbage or fragrant cucumbers of your own salting. There would be a desire, but original recipes are already waiting for your attention! Watch, read, choose according to your taste!
- tomatoes - 2 kg;
- water - 2 l;
- cherry leaves - 5 pcs;
- raspberry leaves - 5 pcs;
- blackcurrant leaves - 5 pcs;
- celery - 8-10 branches;
- horseradish (leaves) - 2 pcs;
- allspice - 5 pcs;
- garlic - 5 cloves;
Recipe:
- Tomatoes, cherry leaves, currants, raspberries, horseradish and celery are washed.
- The container for pickling tomatoes is also thoroughly washed (it is not necessary to sterilize).
- Garlic cloves are peeled.
- Put in a container: first leaves, peppers and garlic, then tomatoes.
- A solution is made from cold (ideally, well) water and salt, tomatoes are poured to the top.
- The container is closed with a lid and cleaned in a cold place (cellar or basement) for further storage.
- lemons - 500 g;
- hot pepper - 2 pcs;
- lemon juice - 150 ml;
- rosemary (twigs) - 2 pcs;
- coarse salt - 100 g.
Recipe:
- Lemons are thoroughly washed and blanched in boiling water for about 5 minutes.
- After removing from boiling water, immediately cool for several minutes under running cold water, after which they wipe dry.
- Each fruit is cut into 8 parts: first into 4 parts along, then each of the parts is divided in half (across).
- Brine is prepared by mixing lemon juice and salt.
- The container for salting is thoroughly washed, dried.
- Sprigs of rosemary are laid at the bottom.
- Lay the lemon slices on top of the rosemary.
- Hot peppers are washed, cleaned from the stalk and seeds and spread on lemons.
- The container filled to the top is filled with brine.
For cooking you will need:
- watermelon - 2 kg;
- dill - 1 bunch;
- celery (leaf) - 5 branches;
- hot pepper - 1 pc;
- horseradish (root) - 1 pc;
- garlic - 3 cloves;
- coarse salt (per 1 liter of water) - 75 g;
- sugar (per 1 liter of water) - 75 g.
Recipe:
- The washed watermelon is cut with the peel into pieces, the size of which depends on the selected container.
- Thoroughly wash the horseradish root and hot peppers, celery and dill.
- Garlic is peeled.
- Greens, horseradish, hot peppers and garlic are placed in a container (it is enough to wash it thoroughly, it is not necessary to sterilize it).
- Watermelons are laid on top of a layer of greens.
- A brine is prepared from water, salt and sugar: for each liter of water, 75 g of salt and 75 g of sugar;
- Pour the watermelon with the prepared brine so that the liquid covers the pieces completely.
- Oppression is set on top and left for 2 days (for fermentation).
- Then the oppression is removed, the container with watermelon is closed with a lid and put away for storage (in a refrigerator or a cool room).
- tomatoes - 4 kg;
- white cabbage - 1.2 kg;
- bell pepper - 1.2 kg;
- carrots - 150 g;
- onion - 100 g;
- horseradish (leaves) - 20 pcs;
- horseradish (root) - 6 pcs;
- celery (petioled) - 1 bunch;
- dill (greens) - 1 bunch;
- parsley - 1 bunch;
- black pepper (peas) - 100 g;
- garlic - 1 head;
- coarse salt - 150 g;
- sugar - 25 g;
- water - 5 l.
Recipe:
- Tomatoes, bell peppers, carrots, horseradish and all greens are thoroughly washed.
- Onions and garlic are peeled.
- Remove stems and seeds from peppers.
- Make a brine: dissolve salt, sugar in water, add black pepper, dill, parsley and celery. Put on a small fire, bring to a boil, turn off and allow the brine to cool.
- The cabbage filling is prepared: the carrots are rubbed on the largest grater, the onion is cut into small cubes, the cabbage is finely chopped. All mix, add a little salt and knead with your hands until the juice appears.
- Peppers are stuffed, slightly compacting the filling with your fingers or a spoon.
- Horseradish and garlic cut into small pieces.
- The container for turshu is thoroughly washed, placed in it: first, half of the greens from the brine, on top - stuffed peppers, tomatoes, pieces of horseradish and garlic.
- A container filled with vegetables is poured with cooled brine, oppression is placed on top, covered with gauze, left for 4-5 days at room temperature.
- As soon as fermentation begins and the brine becomes cloudy, the container with vegetables is transferred to a cold room for further storage.
- It will be possible to serve Gagauz-style tursha on the table in about a month.
- tomatoes - 2 kg;
- cherry leaves - 3 pcs;
- blackcurrant leaves - 3 pcs;
- dill (umbrellas) - 2 pcs;
- basil (twigs) - 5-8 pcs;
- horseradish (leaves) - 2 pcs;
- coarse salt - 40 g;
- garlic - 3 cloves;
- water - 1 l.
Recipe:
- Tomatoes, leaves, herbs, and horseradish are thoroughly washed.
- Tomatoes are pierced with a fork or a toothpick in the area of \u200b\u200bfastening the stalk.
- Garlic is peeled.
- The container for salting is thoroughly washed.
- Chop greens and garlic.
- First, greens and garlic are placed in the container, then filled to the top with tomatoes.
- Brine is prepared: 40 g of salt are dissolved in 1 liter of water.
- Tomatoes are poured with brine and taken out to a cool room (ideally, a cellar or basement).
- They will be ready in about a month.
For cooking you will need:
- tomatoes - 2 kg;
- dill (umbrellas) - 3 pcs;
- horseradish (leaves) - 3 pcs;
- bay leaf - 5 pcs;
- black peppercorns - 5 pcs;
- allspice - 5 pcs;
- garlic - 1 head;
- coarse salt (per 1 liter of water) - 50 g;
- mustard powder - 20 g.
Recipe:
- The container for salting can not be sterilized, it is enough to wash it thoroughly.
- Tomatoes are washed and each is pricked at the base (with a fork, skewer or toothpick).
- Leaf horseradish and dill greens are washed and laid out on the bottom of the pickling container.
- Garlic is peeled, washed, each clove is cut in half and laid out on top of a layer of greens.
- Then fill the container to the top with tomatoes.
- The brine is prepared: salt is put into the water, bay leaves, black and allspice are added; let it boil and immediately remove from heat.
- Mustard powder is added to the cooled brine, mixed well and poured over the tomatoes.
- The container is left for 3-5 days at room temperature, after which it is taken out to a cool room where the tomatoes can be stored for a long period of time.
- It will be possible to take a sample from the workpiece in about a month.
- eggplant - 5 kg;
- basil - 20 branches;
- parsley - 1 bunch;
- garlic - 2 heads;
- bay leaf - 3 pcs;
- coarse salt (for garlic) - 25 g;
- coarse salt for brine (per 1 liter of water) - 75 g.
Recipe:
- Eggplants are washed, the stalk is cut off and cut lengthwise.
- Blanch in salted (20 g of salt per 1 liter of water) boiling water for 10 minutes.
- Then the eggplant is transferred to a colander to drain excess liquid.
- After that, they put it under oppression: they take it out of the colander, squeeze out the water and put it on the kitchen board (you need to put something under the board to form a slope). Another board is placed on top of the eggplant, on which the load is placed. Under pressure, eggplants should stand for at least 3 hours (during this time, all excess liquid will drain from them).
- Garlic is peeled, crushed and mixed with salt.
- Garlic-salt mixture rub the pulp through the cuts.
- Parsley and basil are washed, let the water drain.
- The container for pickling vegetables is washed and eggplants are laid in it, layering them with parsley, basil, bay leaf.
- A brine is prepared from water and salt, allowed to boil, and cooled. Eggplants are poured, oppression is put. About a week incubated at room temperature.
- After a week, the oppression is removed, the container is closed with a lid and transferred to a cold room for later storage.
- After about 3 weeks, the eggplants are ready to serve.
- eggplant - 2.5 kg;
- leaf celery - 10 branches;
- carrots - 0.5 kg;
- onion - 0.3 kg;
- garlic - 2 heads;
- vegetable oil - about 50 ml;
- coarse-grained salt (based on 1 liter of water) - 80 g.
Recipe:
- Eggplants are washed, the stalks are cut off and each is cut in the middle along.
- It is dipped into boiling salted water (20 g of salt per 1 liter of water) and boiled over low heat for about 15 minutes.
- Then they are transferred to a colander, allowed to drain excess water and put under pressure for 3 hours.
- Celery is washed and finely chopped.
- Onions are peeled and cut into small cubes.
- Carrots are washed, peeled and rubbed on a coarse grater.
- Chopped celery is combined with carrots and onions.
- Garlic is peeled, crushed, seasoned with vegetable oil. Rub the eggplant pulp with this mixture (through cuts).
- Each eggplant is filled with a mixture of carrots, onions and celery so that it peeks out slightly from the cut.
- Stuffed eggplants are folded into a pre-prepared container.
- A brine is prepared from water and salt, brought to a boil, and allowed to cool. Eggplants are poured over them and oppression is established.
- For further storage, the workpiece is cleaned in a cool room.
- Eggplants are ready in about a month.
- zucchini - 3 kg;
- horseradish (root) - 100 g;
- horseradish (leaves) - 10 pcs;
- basil - 15 branches;
- coarse salt - 25 g per 1 liter of cold water.
Recipe:
- Zucchini (preferably young thin-skinned fruits) are thoroughly washed and cut into circles about 2 cm thick.
- Basil sprigs, leaves and horseradish root are thoroughly washed.
- Thoroughly wash the container for salting.
- Then chopped zucchini are placed in it, alternating them with basil sprigs, leaves and horseradish root.
- A brine is prepared from cold water and salt, with which the zucchini is poured to the top (so that the brine covers them completely).
- The container is left at room temperature for several days.
- As soon as active fermentation is completed, it is covered with a lid and removed for further storage in a cool room.
- green tomatoes - 3 kg;
- Bulgarian pepper - 1 kg;
- cherry leaves - 10 pcs;
- blackcurrant leaves - 10 pcs;
- horseradish (leaves) - 5 pcs;
- garlic (cloves) - 5 pcs;
- coarse salt (based on 1 liter of water) - 50 g.
Recipe:
- Wash the tomatoes and remove the stem.
- Garlic is peeled, washed, cut each clove in half.
- Bulgarian pepper is washed, the stalks and seeds are removed.
- Spread in a pre-prepared (washed) container, alternating in layers: cherry, blackcurrant and horseradish leaves, chopped garlic, bell peppers and tomatoes.
- A brine is prepared from cold water and salt, with which tomatoes are poured.
- The container is closed with a lid and cleaned in a cool room for further storage.
- Tomatoes made according to this recipe are ready to eat after 25-30 days.
- squash - 2 kg;
- apples - 0.5 kg;
- currant leaves - 25 pcs;
- sugar (based on 1 liter of water) - 25 g;
- mustard powder - 30 g.
Recipe:
- The patissons are washed, the stalk is removed, the fruits are cut into circles 2 cm thick.
- Apples are washed, peeled and cut into large slices.
- In a clean container, they are alternately placed: currant leaves, slices of squash and apples.
- The brine is prepared: salt, sugar and mustard are put into the water, everything is mixed well.
- The patissons are poured, the container is closed with a lid and stored in a cold room.
- After 25-30 days, the patissons are ready to serve.
For cooking you will need:
- white cabbage - about 2 kg;
- cumin (or dill seeds) - 1 tbsp. spoon (without a slide);
- carrots - 2 pcs;
- coarse salt (per 1 liter of water) - 25 g;
- honey (per 1 liter of water) - 20 g.
Recipe:
- The cabbage is washed and cut into large pieces.
- Carrots are peeled, washed and cut into slices 0.3-0.5 cm thick.
- The container for preparing pickles is washed.
- Then cabbage and carrots are put into it, sprinkled with cumin (dill).
- Put honey and salt into the water, stir until completely dissolved.
- Pour cabbage with prepared brine.
- After 2-3 days, cabbage can already be eaten.
- white cabbage - 2.5 kg;
- beets - 0.5 kg;
- cloves - 2 pcs;
- bay leaf - 2 pcs;
- black pepper (peas) - 10 pcs;
- coarse salt (based on 1 liter of water) - 50 g;
- sugar (based on 1 liter of water) - 25 g.
Recipe:
- Cabbage (small heads) cut into 4 parts.
- Beets are washed, peeled and cut into slices or strips.
- The salting container is thoroughly washed, after which the cabbage and beets are transferred into it, alternating them.
- Bring the water to a boil, put sugar, salt, bay leaf, cloves, black pepper into it and remove the brine from the fire.
- The cooled brine is poured over the cabbage to the top.
- Leave it at room temperature for 2 days.
- After 2 days, the cabbage is pierced in several places with a fork, if necessary, brine is added.
- For further storage, clean in a cool room.
For cooking you will need:
- cucumbers - 2 kg;
- cold water - 1.5 l;
- coarse salt - 60 g;
- tarragon - 7-8 branches;
- garlic (cloves) - 10 pcs;
- dill (umbrellas) - 3 pcs.
Recipe:
- Cucumbers are washed, soaked for 2 hours in cold water.
- Tarragon and dill are washed thoroughly.
- Garlic is peeled.
- In a clean container for pickling, they are folded in layers: cucumbers, herbs, garlic, until the container is filled to the top.
- Salt is completely dissolved in cold water.
- Cucumbers are poured with ready-made brine, making sure that it covers them completely.
- The container is closed with a lid and transferred to the cellar for storage.
Pickled cucumbers "like from a barrel"
For cooking you will need:- cucumbers - 5 kg;
- dill - 4 bunches;
- cherry leaves - 30 pcs;
- horseradish (leaves) - 15 pcs;
- oak leaves - 20 pcs;
- pepper (spicy hot) - 1 pc;
- allspice - 10 pcs;
- garlic - 3 heads;
- bay leaf - 5 pcs;
- coarse salt (per 1 liter of water) - 50 g.
Pickled cucumbers "like from a barrel"
Recipe:
- Cucumbers are thoroughly washed and soaked in cold water for several hours.
- Peel the garlic and cut each clove in half.
- Dill greens, hot capsicum, horseradish, oak and cherry leaves are thoroughly washed.
- Garlic, half dill, half oak and cherry leaves, bay leaf, as well as chopped garlic, allspice and capsicum are placed at the bottom of the salting container.
- Then the cucumbers are tightly laid, filling the container almost to the top. If the fruits are not the same size, then first (at the bottom) lay the largest, then medium, in the upper layers - the smallest.
- On top of the cucumbers spread the remaining dill, cherry, oak leaves and cover everything with horseradish leaves.
- Salt (50 g per 1 liter) is put in cold water, stirred until completely dissolved.
- Pour greens so that the brine covers them completely.
- A pressure is placed on top (a jar of water, for example, placed on a plate) and the cucumbers are left at room temperature for 7-10 days.
- When foam forms on the surface, it must be removed every day, and the plate on which the oppression stands should be washed. recipes ,
Salting at home
We lay out the cucumbers in jars (you can put horseradish leaves, dill, currant leaves washed with running water between them). Cold brine is poured on top of the cucumbers. It must be prepared from 60 grams of salt per liter of water. Boil and chill. The jars are closed with a cloth or gauze and left to wander on the table in the kitchen, in a warm place, for two days. After that, the brine fermentation process can be completed.
Rearrange the jars also under gauze in the cool, in the cellar or in the refrigerator. When cucumbers are kept for a long time in a warm room, voids will form inside them during salting, since excessively bursting gases in them will tear the cucumbers from the inside. After 10-12 days, seal the jars without sterilization and store the cucumbers at a temperature not higher than 3-4 degrees.
Salting recipes for the winter
And here is a recipe for excellent salted cabbage in brine. Cabbage is obtained after such salting (fermentation) crispy, juicy, spicy. We prepare a brine for her at the rate of two tablespoons of non-iodized salt, one tablespoon of sugar per liter of water. Has the spice water boiled? Turn off, let cool completely.
Next, we are engaged in shredding white cabbage. We cut it at will, either into thin strips or into small cubes, for a change, if you salt a lot of cabbage, cut one head of cabbage into slices, and chop the rest of the cabbage finely. Subsequently, pieces of cabbage should simply be placed in the middle of the basin between the chopped cabbage or at the very bottom of the dishes in which you will salt the cabbage.
We also chop carrots on a coarse grater or straws. For a kilogram of cabbage, you will need approximately one medium carrot. We also peel the garlic, cut it into slices in an arbitrary amount.
We shift the cabbage with layers of carrots, add garlic, a couple of bay leaves for each layer of cabbage. Pour the brine on top so that it covers the cabbage completely. Cover with a plate on top, rearrange to ferment in a warm place. You don’t even need to touch the cabbage during the pickling process. After about 3 days, it should be transferred to clean jars, pour brine on top and rearrange under plastic lids in the refrigerator or in the cellar.
