Pickling kab rau lub caij ntuj no: ib kauj ruam yog kauj ruam zaub mov txawv

Kab nceb yog suav tias yog khoom plig ntawm txhua yam, vim hais tias lawv noj qab nyob zoo, noj qab nyob zoo thiab cua. Lawv paub zoo rau cov neeg nyiam ntawm "kev yos hav zoov ntsiag to" uas khaws cov qoob loo nceb rau lub caij ntuj no. Kev lig kev cai, txoj kev nrov tshaj plaws ntawm kev ua kab nceb yog salting thiab pickling. Thiab yog tias koj npaj yuav ua ib qho ntawm cov txheej txheem no, tsuas yog ob peb hnub koj tsev neeg yuav muaj khoom noj txom ncauj qab ntawm lub rooj.

Grey, ntshav thiab lilac-legged kab yog tshwj xeeb tshaj yog nrov. Lawv muaj ib tug qab ntxiag noj qab haus huv aroma, raws li zoo raws li ib tug ilv saj. Nws yog ib nqi sau cia hais tias nyob rau hauv cov nqe lus ntawm lawv zoo, cov txiv hmab txiv ntoo lub cev yog tsis inferior txawm mus rau lub "vaj ntxwv" ntawm nceb "lub nceeg vaj" - aspen thiab boletus.

Ua kom txaus siab rau cov neeg koj hlub nrog cov kab uas qab qab tsis yog qhov nyuaj. Ntxiv mus, rau feem coob ntawm cov kws tshwj xeeb ua noj, xws li kev khaws cia yuav muaj kev txaus siab ntawm qhov chaw nyob rau hauv lub arsenal ntawm nceb npaj. Sim khaws cov kab rau lub caij ntuj no hauv tsev, thiab xyuas kom meej tias qhov kev xaiv no yuav rov hais dua rau tag nrho koj tsev neeg thiab cov phooj ywg, yam tsis muaj kev zam. Txawm li cas los xij, peb nco ntsoov tam sim ntawd tias kev kho ua ntej - ntxuav, soaking thiab boiling, yuav siv sij hawm ib co sij hawm.

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Npaj rau salting thiab pickling nceb

Thaum pib xav txog cov zaub mov txawv rau kev npaj cov kab pickled, koj yuav tsum paub koj tus kheej nrog cov cai yooj yim rau lawv cov kev npaj. Yog li, qhov tseem ceeb tshaj plaws hauv kev ua haujlwm nyuaj no yog kev ua kom tsis muaj menyuam ua ntej ntawm iav hub, vim nws nyob hauv lawv cov khoom ua haujlwm yuav khaws cia. Kev kho cua sov kom zoo ntawm cov ntim khoom yog thawj kauj ruam los lav cov khoom zoo uas yuav tau txais thaum kawg.

[»»] Cov kauj ruam tom ntej yuav yog kev tu kom huv ntawm cov txiv hmab txiv ntoo lub cev los ntawm cov khib nyiab hauv hav zoov - adhering av, nplooj, koob thiab kab. Tom ntej no, txhua tus qauv yuav tsum tau txiav tawm qhov qis ntawm ceg, vim nws tsuas yog tsis haum rau cov khoom noj. Tom qab ntawd, yaug cov qoob loo nyob rau hauv ib tug loj npaum li cas ntawm dej thiab tsau los ntawm 3 teev mus rau 3 hnub. Rau marinating ntshav kab thiab lilac kab, soaking yuav kav tsis ntev tshaj 3 teev, vim cov hom no tsis muaj iab. Kev khaws cia ntawm cov kaus poom yuav tsum tau nqa tawm hauv chav txias thiab tsaus, qhov kub tsis tshaj + 8 ° C, lossis + 10 ° C.

Peb tsab xov xwm nthuav tawm 22 ntawm cov zaub mov zoo tshaj plaws rau cov kab marinating qab hauv tsev. Tsis tas li ntawd, ua tsaug rau cov duab ib ntus, nrog rau cov lus pom zoo video, koj tuaj yeem xav kom meej meej xav txog seb cov txheej txheem rov ua dua tshiab mus li cas.

Yuav ua li cas pickle kab nyob rau hauv txoj kev classic (nrog video)

Yog tias koj tsis paub qhov twg yuav pib pickling kab, ces kos tawm txoj kev classic. Nws yog ntau yam thiab dav, uas txhais tau tias nws suits txhua tus saj.

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• Ryadovka - 1,5-2 kg;
• dej - 0,5 l;
• Ntsev (tsis yog iodized) - 1 tbsp. l.;
• granulated qab zib - 2 tbsp. l .;ua.
• vinegar (9%) - 4 tbsp. l.;
• Carnation, nplooj nplooj - 3 pcs.;
• kua txob dub nplej - 10 pcs.

Daim ntawv qhia classic yog qhov koj xav tau rau lub nceb appetizer tiag tiag. Yog li ntawd, peb xav kom pom yuav ua li cas pickle kab nyob rau hauv no txoj kev.

Kuj saib cov yeeb yaj kiab uas qhia yuav ua li cas khaws cov kab raws li daim ntawv qhia classic.

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Pickled ntshav kab: ib daim ntawv qhia ua noj nceb rau lub caij ntuj no

Pickled ntshav kab yuav coj kev xyiv fab rau koj thiab koj tsev neeg, tshwj xeeb tshaj yog hnub so. Qhov tseeb yog hais tias nyob rau hauv jars cov nceb yuav saib zoo nkauj heev, muaj "zoo heev" liab doog los yog lilac ntxoov.

• Qhov hnyav - 2,5 kg;
• dej - 750 ml;
• ntsev (tsis yog iodized) - 40-50 g;
• Qab Zib - 60 g;
• vinegar 9% - 70 ml;
• kua txob dub thiab allspice - 5 peas txhua;
• Bay nplooj ntoos - 4 pcs.

Yuav ua li cas yuav tsum tau marinate cov ntshav kab nyob rau hauv thiaj li yuav xaus nrog ib tug zoo nkauj, appetizing thiab qab ntxiag khoom txom ncauj?

1. Peb hloov cov kab uas twb tau ntxuav lawm thiab tsau rau hauv lub lauj kaub enamel, sau nws nrog dej kom nws qib siab dua 1-2 cm siab dua cov txiv hmab txiv ntoo lawv tus kheej.
2. Boil rau 20 feeb, xaiv qhov nruab nrab ntawm qhov hluav taws kub. Nyob rau tib lub sij hawm, peb nco ntsoov qhov yuav tsum tau lossi tshem tawm cov npuas dej nrog ib tug slotted diav. Txhawm rau khaws cov xim ntuj ntawm cov khoom, nws raug nquahu kom ntxiv ½ tsp rau dej. citric acid.
3. Tom qab ua tiav cov kev kho cua sov, peb hloov cov kab mus rau hauv ib lub colander thiab muab tso rau hauv qab lub faucet rau yaug.
4. Cia cov dej los ntawm daim ntawv qhia boil, thiab raus cov kab nyob ntawd.
5. Ntxiv tag nrho lwm cov khoom xyaw uas tau hais hauv daim ntawv teev npe, sib tov thiab ua noj rau 20 feeb dhau qhov cua sov.
6. Peb sau lub khob iav sterilized nrog nceb, sau nrog marinade mus rau sab saum toj.
7. Peb cork nrog lub hau yas nruj, cia nws txias, ua kom sov nrog ib daim ntaub sov sov - ib daim pam lossis phuam phuam.
8. Peb coj nws tawm mus rau ib chav txias thiab tsaus ntuj rau kev khaws cia ntev.

Marinated lilac-legged nceb: ib daim ntawv qhia rau lub caij ntuj no

Ib qho zoo nkauj heev kuj nthuav mus rau lilac-legged rowing, pickled rau lub caij ntuj no. Txawm li cas los xij, qhov saj ntawm no nceb yuav tsum tsis txhob hnov ​​qab, vim hais tias nws yog heev qab ntxiag thiab kev sib tw. Xws li cov txiv hmab txiv ntoo lub cev tuaj yeem siv los ua ib qho zaub mov cais lossis ua ib qho ntxiv hauv cov zaub xam lav.

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• Qhov hnyav - 2 kg;
• vinegar - 50 ml;
• Qab Zib - 2-3 tbsp. l. (los yog saj);
• ntsev - 2 tbsp l;
• nplooj ntoos thiab cloves - 4 pcs .;
• Paprika - 1 tsp.

Daim ntawv qhia step-by-step piav qhia txog kab pickled yuav pab koj ua tiav cov txheej txheem no kom raug.

1. Peeled thiab ntxuav nceb ncuav 1 liter dej thiab boil rau 15 feeb tshaj medium tshav kub. Nws yog pom zoo kom tshem tawm cov ua npuas ncauj thaum lub sij hawm boiling txheej txheem.
2. Ntxiv ntsev, granulated qab zib, nplooj nplooj nrog cloves, cia boil rau 10 feeb.
3. Ncuav av paprika thiab ncuav vinegar nyob rau hauv ib tug nyias kwj, sib tov, ua noj txhua yam ua ke rau lwm 10 feeb.
4. Npaj nyob rau hauv jars, dov nrog hlau hau los yog kaw nrog nylon.
5. Tig thiab insulate nrog ib daim ntaub sov, tso cai rau lub sijhawm kom txias kom tiav.
6. Nqa mus rau hauv lub cellar los yog siv lub tub yees, tawm hauv lub workpiece ntawm ib lub rhawv.

Marinated Kab nrog Provence Tshuaj ntsuab: Daim ntawv qhia nrog duab

Rau daim ntawv qhia no, sib tov ntawm qhuav Provence tshuaj ntsuab yog ntxiv rau cov kab marinated, uas yuav ua rau cov nceb muaj ntxhiab thiab qub nyob rau hauv lawv tus kheej txoj kev.

• Qhov hnyav - 2 kg;
• dej - 800 ml;
• vinegar - 70 ml;
• Ntsev thiab granulated qab zib - 1,5 tbsp. l.;
• Provence tshuaj ntsuab - 2 tsp;
• sib tov ntawm peppercorns - 1 tsp;
• Bay nplooj ntoos - 5 pcs.

Peb muab rau koj kom pom ib daim ntawv qhia step-by-step, nrog rau ib daim duab ntawm pickled rowing nrog Provence tshuaj ntsuab.

1. Soaked nceb raug kho cua sov los ntawm boiling nyob rau hauv salted dej.
2. Tom qab 20 feeb, lawv recline nyob rau hauv ib tug colander thiab tawm rau ib pliag.

Thaum cov kua ntau dhau tawm hauv cov kab, nws yog lub sijhawm los pib npaj cov marinade los ntawm cov khoom xyaw seem ntawm daim ntawv.

3. Lub brine yog boiled rau 10 feeb, ces lim (yeem).
4. Mushrooms yog nteg tawm nyob rau hauv sterilized jars thiab ncuav nrog kub marinade.
5. Cov tsev txhab nyiaj tau them nrog lub hau hlau thiab ua kom tsis muaj menyuam li 30 feeb.
6. Lawv raug kaw nrog nylon npog, qhwv hauv ib daim pam thiab yog li txias tag.
7. Chilled jars nrog lub qhov ncauj-watering blanks raug coj tawm mus rau ib chav txias.

Daim ntawv qhia rau pickled kab rau lub caij ntuj no nyob rau hauv ib tug qeeb cooker

Yuav ua li cas ntxiv rau pickle kab nceb hauv tsev kom txuag tau sijhawm? Ua li no, qhov kev xaiv zoo tshaj plaws yuav yog siv lub cooker qeeb - ib qho khoom siv hauv chav ua noj uas muaj txiaj ntsig zoo uas muaj nyob hauv ntau chav ua noj niaj hnub no.

• Qhov hnyav - 1 kg;
• dej - 500 ml;
• vinegar 6% - 100 ml;
• ntsev - ½ tsp. L.;
• Qab Zib - 1 Art. l .;ua.
• av kua txob dub - ½ tsp;
• Bay nplooj ntoos - 2 pcs.

Txhawm rau ua cov nceb pickled hauv lub cooker qeeb, peb muab ib daim ntawv qhia nrog cov lus piav qhia ib kauj ruam.

1. Soaked nceb yog immersed nyob rau hauv lub thawv ntawm ib lub chav ua noj thiab tag nrho them nrog dej txias (los ntawm daim ntawv qhia).
2. Peb teeb lub "Ua noj" hom rau 20 feeb, tom qab lub beep, qhib lub hau thiab nteg cov khoom xyaw seem.
3. Peb tig rau hom kev teeb tsa yav dhau los rau 10 feeb thiab tos kom lub tshuab ua noj yuav tua.
4. Peb faib cov kab pickled nyob rau hauv sterile jars, sau nws nrog brine mus rau sab saum toj.
5. Peb yob nrog lub hau hlau thiab tig upside down.
6. Npog nrog ib daim pam qub thiab tawm mus kom txias tag.
7. Tom ntej no, peb thauj cov kaus poom nrog lub workpiece mus rau hauv qab daus los yog mus rau lub tub yees.

Yuav ua li cas pickle kab nrog rosemary

Daim ntawv qhia qhia rau cov kab pickled rau lub caij ntuj no nrog rosemary sprigs hloov mus ua cua heev. Tsis txhob ntshai siv qhov kev xaiv no, koj yuav xav tsis thoob tias nws yooj yim npaum li cas.

• Qhov hnyav - 3 kg;
• zaub roj - 100 ml;
• vinegar 9% - 150 ml;
• Qij - 10 cloves;
• Rosemary - 3 daim;
• granulated qab zib - 3 tbsp. l .;ua.
• ntsev - 2 tbsp l;
• Kua txob (alspice, dub) - 5 peas txhua.

Yuav ua li cas marinate kab, yuav qhia daim ntawv qhia nrog ib daim duab ntawm lub tiav lawm tais. Ua raws li nws cov kauj ruam, koj tuaj yeem npaj cov khoom noj txom ncauj zoo kawg nkaus rau lub caij txias.

1. Ncuav lub pre-peeled thiab soaked nceb nrog dej thiab boil rau 20 feeb.
2. Ntws nyob rau hauv ib tug colander, yaug thiab tso rau hauv ib lub tais loj.
3. Ntxiv ntsev, suab thaj, roj, vinegar, diced qej, peppercorns thiab rosemary sprigs.
4. Do thiab tawm rau 2 teev, stirring tas li los ntawm ib lub sij hawm mus rau lub sij hawm.
5. Tshem tawm cov sprigs ntawm rosemary thiab muab pov tseg, thiab faib cov kab nyob rau hauv sterilized ntim thiab nias cia kom tsis txhob muaj cua hnab ris.
6. Npog nrog hlau hau thiab muab tso rau hauv ib lub lauj kaub ntawm dej txias, nyob rau hauv qab ntawm uas nteg ib tug tuab daim ntaub.
7. Muab cov tais diav rau ntawm hluav taws qeeb, thiab tom qab boiling, sterilize lub hub rau 40 feeb.
8. Dov lub hau, tig dua thiab insulate kom txog thaum txias.
9. Tshem tawm mus rau ib chav txias thiab khaws cia ntawm qhov kub tsis tshaj +10 ° C.

Pickling kab hauv txiv lws suav hauv tsev

Peb pom zoo kom khaws cia rau ntawm kab ntawm marinated nceb nyob rau hauv lub caij ntuj no, qhov kev npaj ntawm uas yuav tsum tau ntxiv cov txiv lws suav. Qhov kev npaj no zoo meej rau cov kua zaub thiab zaub stews. Tsis tas li ntawd, qhov appetizer no tuaj yeem siv tam sim ntawd tom qab txias ua ib lub tais cais.

• Qhov hnyav - 3 kg;
• Txiv lws suav muab tshuaj txhuam (250 ml ntawm lws suav sauce) - 5 tbsp. l.;
• dej - 1 l;
• ntsev - 2,5 tbsp l;
• Qab Zib - 3 Art. l .;ua.
• vinegar 9% - 7 tbsp l.;
• dub peppercorns - 10 pcs.;
• Bay nplooj ntoos - 5 pcs .;
• Turmeric - 1/3 tsp

Peb thov kom ua cov nceb nceb rau lub caij ntuj no nrog lws suav muab tshuaj txhuam raws li cov lus qhia ua ntu zus.

1. Boil cov kab huv huv hauv dej ntsev rau 20 feeb, tas li tshem cov npuas dej ntawm qhov chaw.
2. Hauv dej (los ntawm daim ntawv qhia), dilute lub lws suav muab tshuaj txhuam, ntxiv ntsev thiab suab thaj, sib tov thiab cia nws boil.
3. Peb muab cov nceb tso rau hauv ib lub colander, yaug thiab xa mus rau marinade.
4. Cia nws boil rau 10 feeb, ntxiv tag nrho lwm cov txuj lom thiab txuj lom, tsuas yog vinegar.
5. Boil lub nceb nyob rau hauv lub marinade rau 10 feeb, ncuav nyob rau hauv vinegar thiab ua noj dua rau 15 feeb tshaj tsawg tshav kub.
6. Peb nteg tawm cov kab nyob rau hauv sterilized jars, ncuav nyob rau hauv lws suav marinade.
7. Peb npog nrog lub hau hlau thiab muab tso rau hauv dej kub kom tsis muaj menyuam.
8. Sterilize tom qab boiling dej rau 20 feeb, yob li thiab qhwv nrog ib daim pam.
9. Tom qab ib pliag, peb tshem tawm qhov txias cia hauv qab daus los yog cellar.

Kab nceb nrog horseradish marinated rau lub caij ntuj no hauv jars

Daim ntawv qhia rau cov kab pickled nrog horseradish cag rau lub caij ntuj no yuav ntxiv cov txuj lom rau lub appetizer, uas txawm gourmets yuav nyiam. Cov khoom xyaw no tseem ceeb heev, thiab ua ke nrog cov kab, nws tsuas yog ntxiv cov khoom noj rau koj lub workpiece.

• Cov khoom tseem ceeb - 2 kg;
• Horseradish paus (grated on ib grater) - 1 tbsp. l.;
• vinegar 6% - 100 ml;
• ntsev - 1,5 tbsp l;
• Qab Zib - 2 Art. l .;ua.
• Bay nplooj ntoos - 3 pcs .;
• dej - 1 l;
• Dub peppercorns - 7 pcs.

Daim ntawv qhia ib qib zuj zus rau marinating kab nrog cov duab nthuav tawm yuav pab koj pom qhov ua haujlwm li cas.

1. Ncuav cov kab ntxuav thiab soaked nrog dej, ntxiv 1 tbsp. l. ntsev thiab boil rau 20 feeb, tas li tshem tawm cov npuas dej ua rau saum npoo.
2. Peb recline on ib lub sieve kom ntws, thiab ces lub caij nrog grated horseradish paus, sib tov.
3. Peb muab tso rau hauv sterilized jars thiab pib npaj lub marinade.
4. Peb muab ntsev, suab thaj, kua txob, nplooj nplooj thiab vinegar nyob rau hauv dej, boil rau 5-7 feeb.
5. Maj mam ncuav jars nrog kab thiab horseradish, muab tso rau hauv dej sov.
6. Sterilize on tsawg cua sov rau 30 feeb thiab yob li.
7. Npog nrog ib daim pam sov los yog khaub ncaws thiab tawm mus kom txias.
8. Peb hloov mus rau qhov chaw txias - hauv cellar lossis ntawm lub txee ntawm lub tub yees.

Yuav Ua Li Cas Pickle Ntshav Kab Nrog Ginger

Marinating kab nceb rau lub caij ntuj no tuaj yeem ua tiav nrog qhov sib ntxiv ntawm Ginger. Tej zaum tsis yog txhua tus nyiam cov khoom no, txij li koj yuav tsum tau ceev faj li sai tau nrog nws cov nyiaj hauv ib lub tais.

• Ntshav kab - 2 kg;
• dej - 1 l;
• ntsev - 1,5 tbsp l;
• Qab Zib - 2 Art. l .;ua.
• acetic acid - 2 tsp;
• Ginger paus, grated - 1 tbsp. l. (tsis muaj sab saum toj, lossis coj mus saj);
• Dawb thiab dub kua txob - 5 peas txhua;
• txiv qaub zest - 1 tsp;
• Bay nplooj ntoos - 3 pcs.

Peb hais kom npaj ib daim ntawv qhia rau marinated nceb rau lub caij ntuj no nrog kev pab los ntawm ib tug step-by-step piav qhia.

1. Kab tom qab ntxuav thiab soaking yuav tsum tau kho cua sov los ntawm boiling.
2. Tom qab 20 feeb, tag nrho cov kua zaub yuav tsum tau decanted, tsuas yog ib tug txiv hmab txiv ntoo lub cev, lawv yuav tsum tau qhuav nyob rau hauv lub chav ua noj phuam.
3. Lub caij no, npaj cov marinade nrog tag nrho cov khoom xyaw ntxiv.
4. Boil rau 10 feeb, lim lub marinade thiab ncuav tshaj kab.
5. Boil nceb nyob rau hauv marinade nrog Ginger rau 15 feeb.
6. Teem lub jars npaj thiab kaw nrog cov nylon kaw ntom nti.
7. Tso rau hauv chav kom txias, thiab tom qab ntawd coj mus rau hauv qab daus txias rau kev khaws cia.

Yuav ua li cas rau pickle rowing nceb rau lub caij ntuj no nyob rau hauv jars nyob rau hauv tsev

Rau qee tus niam tsev, pickled nceb nrog lub hnub qub anise thiab cinnamon yog qhov kev xaiv npaj txhij. Yuav ua li cas ua noj rowan nceb thiab pickle lawv nrog ntxiv ntawm xws li cov khoom xyaw nthuav?

• Qhov hnyav - 1,5 kg;
• dej - 1 l;
• vinegar 9% - 50 ml;
• ntsev - 1 tbsp l;
• Qab Zib - 2 Art. l .;ua.
• Cinnamon - ¼ tsp;
• Ripe hnub qub anise txiv hmab txiv ntoo - 1 pc .;
• Bay nplooj ntoos - 3 pcs .;
• Dub peppercorns - 7 pcs.

Peb xav kom siv ib daim ntawv qhia step-by-step qhia yuav ua li cas rau pickle kab.

1. Tom qab soaking, boil cov kab nyob rau hauv salted dej rau 20 feeb, tshem tawm cov npuas dej los ntawm qhov chaw.
2. Muab tso rau hauv ib lub colander thiab yaug hauv qab tus kais dej, tawm mus rau ntws.
3. Nyob rau hauv cov dej qhia nyob rau hauv daim ntawv qhia, peb muab ntsev, suab thaj, kua txob dub, Bay nplooj ntoos, hnub qub anise, cinnamon thiab vinegar.
4. Boil rau 5-7 feeb, lim thiab nteg tawm cov kab npaj.
5. Ua noj tshaj li 20 feeb, faib rau hauv jars.
6. Kaw nrog yas hau thiab npog nrog ib daim pam kom txog thaum lub hub yog txias tag.

Spicy marinated kab nrog vinegar

Lub piquancy thiab spiciness ntawm cov nceb marinated no yuav muaj txiaj ntsig zoo los ntawm koj cov txiv neej.

Lawv kuj yuav ntxiv ntau yam rau cov zaub mov noj txhua hnub thiab kev ua koob tsheej ntawm txhua tsev neeg.

• Ryadovka (peeled thiab boiled) - 2 kg;
• ntsev - 2 tsp;
• Qab Zib - 3 tsp;
• dej - 800 ml;
• vinegar (9%) - 6 tbsp. l.;
• Qij - 8 cloves;
• kua txob kub - ½-1 pod (los yog mus saj);
• Dub thiab allspice - 8 peas txhua;
• Bay nplooj ntoos - 3 pcs.

Marinated kab rau lub caij ntuj no yog ua yooj yim heev:

1. Tev thiab chop lub qej, rov ua tib txoj kev nrog kua txob.
2. Muab tag nrho cov khoom xyaw rau hauv dej thiab boil rau 10 feeb tshaj qhov kub tsawg.
3. Faib cov nceb boiled nyob rau hauv sterilized jars thiab ncuav tshaj lub marinade.
4. Dov lub hau, cia txias thiab nqa tawm mus rau hauv qab daus.

Marinating Purple Kab nrog Nutmeg

Daim ntawv qhia rau marinating rowan nceb rau lub caij ntuj no nrog nutmeg yuav pab tau koj npaj ib tug zoo appetizer uas yuav ua nyob rau hauv kev thov ntawm koj lub rooj tsis tsuas yog nyob rau hnub so, tab sis kuj nyob rau hnub ua hauj lwm.

Qhov kev npaj no tuaj yeem ua ntej ntawm txhua qhov siv los ua zaub mov ywj pheej. Tsis tas li ntawd, nws tuaj yeem muab ntxiv rau cov zaub xam lav lossis ncuav qab zib.

• kab liab - 2 kg;
• dej - 1,5 l;
• ntsev - 1,5 tbsp l;
• Qab Zib - 2 Art. l .;ua.
• vinegar 9% - 70 ml;
• av nutmeg - ¼ tsp;
• Bay nplooj ntoos - 4 pcs .;
• qej cloves - 5 pcs.

Nco ntsoov khaws cov kab rau lub caij ntuj no nyob rau hauv npaj jars, sterilized ua ntej nyob rau hauv dej kub. Tsis tas li ntawd, lub hau uas npaj rau kev sib tw yuav tsum tau sterilized kom lub workpiece tsis deteriorate.

1. Kab tom qab ua ntej ntxuav thiab soaking, boil rau 20 feeb nyob rau hauv boiling dej, tshem tawm cov npuas dej.
2. Ncuav ntsev thiab suab thaj, sib tov kom txog thaum cov muaju yog yaj tag thiab ua noj rau 10 feeb.
3. Ntxiv bay nplooj, nutmeg thiab vinegar.
4. Boil lub nceb nyob rau hauv lub marinade rau 15 feeb tshaj qis cua sov, stirring tas li, thiab tua lub qhov cub.
5. Nyob rau hauv qab ntawm txhua hub, nteg tawm lub sliced ​​​​qej thiab ncuav lub marinade nrog rau kab.
6. Peb ntswj nws nrog lub hau hlau los yog kaw nrog cov nylon nruj, qhwv lub hub nrog lub khoob nrog ib daim pam.
7. Tom qab cov jars tau txias, peb coj lawv tawm mus rau hauv qab daus los yog muab tso rau hauv lub tub yees.

Yuav ua li cas pickle kab nrog mustard: ib daim ntawv qhia yuav ua li cas ua noj nceb

Marinating kab rau lub caij ntuj no feem ntau siv qhov chaw nrog ntxiv ntawm mustard. Cov tshuaj no yuav ua rau cov nceb ntsim, kev sib tw thiab tsw.

• Qhov hnyav - 2 kg;
• ntsev - 2 tbsp l;
• Qab Zib - 2,5 Art. l .;ua.
• qhuav mustard - 1 tbsp. l.;
• vinegar - 3 tbsp. l .;ua.
• dej - 1 l;
• Dill umbrellas - 2 pcs .;
• Kua txob dub - 6 peas.

Daim ntawv qhia step-by-step yuav qhia koj yuav ua li cas rau pickle kab nrog qhuav mustard.

1. Tom qab ntxuav thiab soaking, kab yuav tsum tau boiled nyob rau hauv dej rau 20 feeb, tshem tawm cov npuas dej.
2. Muab tso rau hauv ib tug colander, cia ntws, thiab nyob rau hauv lub meantime npaj lub marinade.
3. Cia cov dej los ntawm daim ntawv qhia boil, ntxiv ntsev, suab thaj, dill, qhuav mustard thiab peppercorns.
4. Boil rau 10 feeb thiab ncuav vinegar nyob rau hauv ib tug nyias kwj kom ua npuas ncauj tsis tsim.
5. Teem cov kab hauv sterilized jars mus rau sab saum toj, nias cia kom tsis muaj qhov khoob, thiab ncuav kub marinade tshaj.
6. Kaw nrog nruj nylon hau, tos kom txias thiab nqa tawm mus rau lub cellar.

Marinated kab: ib daim ntawv qhia yooj yim rau lub caij ntuj no

Peb muab cov ntawv qhia yooj yim tshaj plaws rau kev ua marinated kab. Yog hais tias koj tsis coj mus rau hauv tus account lub sij hawm ntawm kev npaj ntawm fruiting lub cev, ces lub pickling txheej txheem nws tus kheej yog ceev heev. Tsis tas li ntawd, thawj cov qauv ntawm cov tais diav tiav tuaj yeem noj tom qab ob peb hnub.

• Qhov hnyav - 2 kg;
• ntsev - 2 tsp;
• Qab Zib - 1,5 Art. l .;ua.
• Dos - 1 pc.;
• vinegar 9% - 4 tbsp l.;
• nplooj ntoos thiab cloves - 2 pcs .;
• Kua txob dub (peas) - 10 pcs.

Yuav ua li cas yog qhov nthuav qhia pickling ntawm kab raws li ib tug yooj yim daim ntawv qhia?

1. Cov nceb raug txheeb xyuas, adhering av raug tshem tawm, nrog rau qhov qis ntawm ob txhais ceg.
2. Soak rau ob peb teev nyob rau hauv salted dej, ces boil rau 30 feeb, ntws lub broth.

Thaum lub cev fruiting ntws los ntawm cov kua ntau dhau, npaj cov marinade:

3. Cov dos yog peeled thiab txiav mus rau hauv me me cubes thiab ua ke nrog wine vinegar.
4. Ntxiv tag nrho cov txuj lom, sib tov, muab tso rau ntawm tsawg tshav kub thiab ua noj rau 20 feeb.
5. Tshaj tawm cov nceb thiab ncuav 0,5-1 tbsp. purified los yog boiled dej, boil rau lwm 5 feeb.
6. Qhov loj yog faib tshaj sterilized jars, dov li, txias thiab coj tawm mus rau hauv qab daus.

Marinating kab nrog citric acid rau lub caij ntuj no hauv jars

Feem ntau pickled kab yog ua nrog vinegar los yog vinegar essence. Txawm li cas los xij, tsis yog txhua tus paub tias lwm cov tshuaj tiv thaiv, citric acid, tuaj yeem ua kev hloov pauv zoo hauv qhov no.

• Qhov hnyav - 2 kg;
• dej - 600 ml;
• citric acid - ½ tsp;
• ntsev - 3 tsp;
• Qab Zib - 1,5 Art. l .;ua.
• kua txob dub (peas) - 13-15 pcs .;
• Bay nplooj ntoos, cloves - mus saj.

Ib daim ntawv qhia nrog ib daim duab yuav qhia yuav ua li cas pickle kab nrog ntxiv ntawm citric acid?

1. Ua ntej tshaj plaws, koj yuav tsum npaj cov nceb: ntxuav lawv ntawm av, yaug hauv dej thiab boil rau 20 feeb (ntxiv 600 tbsp 1% vinegar rau 6 ml dej).
2. Tshem lub broth, yaug cov nceb nrog dej txias thiab tawm mus rau ntws.
3. Muab citric acid, ntsev, suab thaj, kua txob, nplooj nplooj thiab cloves hauv dej los ntawm daim ntawv qhia.
4. Do, muab tso rau ntawm hluav taws, coj mus rau ib tug boil thiab boil rau 10 feeb, ces lim.
5. Muab lub marinade rov qab rau hauv hluav taws thiab muab cov nceb, boil rau 7-10 feeb.
6. Faib cov kab ua ke nrog cov marinade hauv 0,5 l jars (sterilized).
7. Npog nrog hau thiab tawm mus ntxiv kom tsis muaj menyuam rau 20 feeb.
8. Dov, cia txias, nqa tawm mus rau ib chav txias.

Spicy marinated kab nrog qej

Peb muab lwm txoj kev ntawm qab marinated kab npaj rau lub caij ntuj no nyob rau hauv jars. Cov qej ntxiv rau cov nceb yuav muab lub appetizer ib qho kev hloov maj mam thiab piquant saj uas txhua tus yuav nyiam yam tsis muaj kev zam.

• Qhov hnyav - 2 kg;
• ntsev - 2 tbsp.;
• dej - 700 ml;
• vinegar 9% - 3 tbsp l.;
• Qab Zib - 1,5 Art. l .;ua.
• qej - 10-13 cloves;
• Bay nplooj ntoos - 4 pcs.

Yuav ua li cas pickle kab rau lub caij ntuj no nrog ntxiv ntawm qej cloves?

1. Ncuav cov kab ntxuav thiab soaked nrog dej ntawm tus nqi ntawm 1 liter ib 1 kg ntawm nceb, cia nws boil thiab ua noj rau 15 feeb. Thaum lub sijhawm boil, tsis txhob hnov ​​​​qab tshem tawm cov npuas dej los ntawm qhov chaw nrog ib rab diav.
2. Tshem tawm cov dej, ncuav rau hauv ib qho tshiab uas tau teev tseg hauv daim ntawv teev npe, thiab ua noj ntxiv rau 5 feeb.
3. Tev thiab tsuav cov qej cloves, ntxiv rau cov nceb, ntxiv ntsev thiab suab thaj, sib tov.
4. Pov lub nplooj nplooj thiab boil lub nceb nyob rau hauv lub marinade rau 20 feeb.
5. Ncuav nyob rau hauv vinegar, cia nws boil rau lwm 5 feeb thiab tshem tawm los ntawm lub qhov cub.
6. Teem cov kab ua ke nrog marinade nyob rau hauv sterilized jars, yob li.
7. Qhwv, cia txias tag thiab nqa tawm mus rau lub cellar.

Pickling kab nrog currant nplooj

Lwm daim ntawv qhia rau cov kab pickling muaj qhov sib ntxiv ntawm cov nplooj tshiab currant. Cov khoom xyaw no yuav muab cov nceb ib qho kev ntxhib los mos, delicacy hauv saj thiab rhiab hauv aroma.

• Qhov hnyav - 3 kg;
• vinegar - 9%;
• ntsev - 3 tbsp l;
• Qab Zib - 4 tbsp. l .;ua.
• dej - 1 l;
• qej - 4 wedges;
• Carnation - 4 nyees khawm;
• Dub currant - 10 nplooj.

Yuav ua li cas kom pickle kab nceb nrog currant nplooj?

1. Tom qab ntxuav thiab soaking, boil kab nyob rau hauv salted dej rau 20 feeb.
2. Tshem tawm cov dej thiab sau nrog ib feem tshiab, tus nqi uas tau qhia hauv daim ntawv qhia.
3. Ntxiv ntsev, suab thaj thiab ua noj rau 10 feeb, tas li tshem tawm cov npuas dej.
4. Nyob rau hauv sterilized jars peb nteg tawm lub currant nplooj, ½ ib feem ntawm qej txiav rau hauv slices thiab ½ ib feem ntawm cloves.
5. Faib cov nceb nyob rau sab saum toj mus rau ib nrab lub thawv tsis muaj marinade thiab ncuav 1 tbsp. l. vinegar, ces muab cov nceb ntxiv.
6. Faib cov nplooj currant, so ntawm qej thiab cloves nrog rau sab saum toj txheej.
7. Ncuav rau hauv 1 ntxiv tbsp. l. vinegar thiab tsuas yog ces ncuav nyob rau hauv lub boiling marinade.
8. Peb yob nws, tig nws dua thiab qhwv nws nrog ib daim pam qub kom txog thaum nws txias tag, ces peb muab nws tawm mus rau hauv cellar.

Yuav ua li cas pickle kab nrog dos

Yuav ua li cas ntxiv koj tuaj yeem khaws kab rau lub caij ntuj no hauv jars? Ntau tus niam tsev ntxiv dos lossis ntsuab dos.

Nco ntsoov tias daim ntawv qhia nws tus kheej yog yooj yim heev, tab sis saj ntawm nceb yog qab.

• Qhov hnyav - 2,5 kg;
• qij los yog ntsuab dos - 300 g;
• dej - 700 ml;
• Nutmeg - ib tug pinch;
• Bay nplooj ntoos - 4 pcs .;
• ntsev - 1,5 tbsp l;
• Qab Zib - 2,5 Art. l .;ua.
• Vinegar 9% - 6 tbsp l.

Txhua theem ntawm pickled kab nceb yog qhia nyob rau hauv daim duab nrog rau cov lus piav qhia:

1. Npaj nceb yog immersed nyob rau hauv boiling salted dej thiab boiled rau 20 feeb.
2. Dhau los ntawm ib tug sieve los yog colander, yaug thiab muab tso rau hauv ib lub boiling marinade, ua noj rau 15 feeb.
3. Ntsev + suab thaj + vinegar + Bay nplooj ntoos + nutmeg yog nkag mus rau hauv boiling dej thiab boil rau 5-7 feeb tshaj tsawg tshav kub.
4. Sterilized iav ntim tau ntim nrog ib txheej ntawm dos, txiav rau hauv nyias ib nrab ib ncig.
5. Tom qab ntawd cov kab yog faib thiab nchuav nrog kub marinade mus rau sab saum toj.
6. Ntug dej yog npog nrog hau thiab sterilized hauv dej rau 40 feeb.
7. Lawv dov nws, cia nws txias thiab coj mus rau lub cellar.

Daim ntawv qhia rau pickling kab nrog txiv qaub zest

Peb kuj muab rau marinate kab nceb nrog txiv qaub zest. Lub saturation uas yuav muaj nyob rau hauv lub appetizer ua tsaug rau cov khoom no yuav hais rau tag nrho cov lovers ntawm nceb tais diav. Nws tuaj yeem muab tso rau ntawm lub rooj ua khoom noj txom ncauj ywj pheej lossis ntxiv los ua cov khoom siv rau cov zaub xam lav.

• Cov khoom tseem ceeb - 2,5 kg;
• dej - 800 ml;
• Dill noob - 1 tbsp. l.;
• Txiv qaub zest - 1 tbsp. l. (tsis muaj saum);
• ntsev - 1 tbsp l;
• Qab Zib - 2 Art. l .;ua.
• vinegar 9% - 50 ml;
• Kua txob dub - 10 peas.

Yuav ua li cas marinate kab siv cov npe saum toj no ntawm cov khoom?

1. Peeled thiab soaked kab yog boiled nyob rau hauv dej rau 15 feeb.
2. Lawv recline rau ntawm ib lub sieve, thiab tom qab uas ntws yog nkag mus rau hauv lub boiling marinade.
3. Marinade: tag nrho cov txuj lom thiab txuj lom yog tov nyob rau hauv dej, tsuas yog rau txiv qaub zest, boiled rau 5 feeb.
4. Kab yog boiled nyob rau hauv lub marinade rau tsawg kawg yog 15 feeb.
5. Txiv qaub zest yog poured, sib tov thiab ua noj rau lwm 15 feeb dhau qhov cua sov.
6. Txhua yam yog muab faib rau hauv sterilized jars thiab kaw nrog nruj nylon hau.
7. Cov tsev txhab nyiaj tau tso rau hauv chav kom txias, thiab tom qab ntawd coj tawm mus rau lub cellar.

Ryadovki marinated rau lub caij ntuj no nrog coriander

Txawm tias novice housewives tuaj yeem npaj ib daim ntawv qhia rau marinating nceb nrog coriander kab. Nws yog txaus kom ua raws li cov cai yooj yim, thiab lub workpiece yuav khaws cia rau ntau tshaj 12 lub hlis. Incredibly cua thiab fragrant nceb npaj rau lub caij ntuj no raws li daim ntawv qhia no yuav twv yuav raug hu ua ib tug nquag qhua nyob rau hauv koj lub hnub so lub rooj.

• Qhov hnyav - 2 kg;
• purified dej - 800 ml;
• Coriander - 1 tsp;
• Qab Zib - 1,5 tbsp. l .;ua.
• ntsev - 1 tbsp l;
• vinegar (9%) - 50 ml;
• Allspice - 5 peas.

Ib qho kev xaiv qhia yuav ua li cas rau pickle kab nceb rau lub caij ntuj no nws muaj nws tus kheej secrets. Nyob rau hauv rooj plaub no, cov nceb tsis yog pre-boiled, tab sis scalded nyob rau hauv boiling dej.

1. Ntxuav cov kab, tsau thiab muab tso rau hauv ib lub colander.
2. Txo cov colander ua ke nrog cov kab hauv dej npau npau rau 5-10 vib nas this, rov ua cov txheej txheem ntau zaus.
3. Npaj ib lub marinade los ntawm tag nrho cov khoom xyaw uas tau teev tseg, thiab nteg tawm cov nceb.
4. Boil rau 30 feeb tshaj qis cua sov thiab faib rau hauv sterilized jars.
5. Sab saum toj nrog marinade mus rau sab saum toj thiab kaw nrog nruj nylon hau.
6. Qhwv nrog ib daim pam thiab cia kom txias, nqa tawm mus rau lub cellar.

Pickling kab rau lub caij ntuj no nrog wine vinegar

Qee cov niam tsev nyiam cov kab hauv tsev siv cov kua txiv hmab txiv ntoo. Nrog nws, aroma thiab saj ntawm lub workpiece yog qhia los ntawm lwm sab. Nyob rau hauv tas li ntawd, nyob rau hauv lub xub ntiag ntawm xws li ib tug preservative, txawm ib tug tsawg kawg nkaus ntawm txuj lom yuav hais txog lub sophistication ntawm fruiting lub cev.

• Qhov hnyav - 2 kg;
• dej - 1 l;
• ntsev - 1,5 tbsp l;
• Qab Zib - 2 Art. l .;ua.
• wine vinegar - 150 ml;
• Qij - 7 cloves;
• Bay nplooj ntoos - 3 pcs .;
• kua txob dub - 10 peas;
• Rosemary - 1 daim.

Cov lus piav qhia ib qib zuj zus ntawm daim ntawv qhia, nrog rau daim duab yuav qhia yuav ua li cas marinate kab.

1. Peb kis tau cov kab npaj nyob rau hauv boiling dej, ntxiv ntsev thiab suab thaj, boil rau 15 feeb.
2. Peb qhia tag nrho lwm cov txuj lom thiab txuj lom, tshwj tsis yog cov kua txiv hmab txiv ntoo, thiab boil rau lwm 15 feeb dhau qhov cua sov.
3. Ncuav nyob rau hauv lub vinegar, tig lub hluav taws mus rau nruab nrab hom thiab noj cov nceb nyob rau hauv lub marinade rau 10 feeb.
4. Peb nteg tawm cov kab nyob rau hauv sterilized jars, lim lub marinade, cia nws boil dua, thiab ces ncuav nws mus rau hauv lub nceb.
5. Kaw nrog lub hau yas nruj thiab cia kom txias ntawm chav tsev kub.
6. Peb tshem tawm cov kaus poom txias nrog lub workpiece nyob rau hauv cellar los yog muab tso rau hauv lub tub yees.

Raws li koj tuaj yeem pom, marinating kab hauv tsev tsis yog qhov nyuaj txhua, txhua yam uas tseem tshuav yog xav kom koj noj qab haus huv!

Pickling kab hauv Korean: ib daim ntawv qhia yooj yim nrog video

Daim ntawv qhia Korean tso cai rau koj marinate kab rau lub caij ntuj no yooj yim heev, thaum zoo kawg nkaus enriching koj cov zaub mov txhua hnub. Tsis tas li ntawd, qhov appetizer no yuav coj nws qhov chaw ncaj ncees ntawm txhua lub rooj noj mov festive. Mushrooms ua ke nrog zaub yuav yog ib qho chaw ntxiv ntawm cov as-ham thiab cov vitamins zoo rau koj lub cev.

• Qhov hnyav - 2 kg;
• dej - 1 l;
• vinegar 9% - 100 ml;
• Carrots - 3 lub hauv paus qoob loo;
• dos - 2 loj pieces;
• Qab Zib - ½ tsp. L.;
• ntsev - 1 tbsp l;
• Bay nplooj ntoos - 3 pcs .;
• av coriander - 1 tsp;
• av paprika - 2 tsp;
• Ntxiv Korean carrot seasoning - 1,5 tbsp.

Nws yog ib qho tsim nyog los khaws cov txiv hmab txiv ntoo lub cev raws li tag nrho cov kev cai uas tau hais tseg hauv daim ntawv qhia ib kauj ruam dhau los txhawm rau tiv thaiv koj tus kheej thiab koj cov neeg koj hlub los ntawm kev ua rau muaj tshuaj lom.

Sim ua kom zoo li no ib zaug, thiab koj yuav txaus siab rau nws, vim tias nws yuav dhau los ua ib qho ntawm cov nyiam tshaj plaws ntawm lub rooj rau koj.

1. Tom qab ntxuav thiab soaking, cov kab yog boiled nyob rau hauv salted dej rau 20 feeb.
2. Muab pov rau hauv ib lub colander thiab tawm kom tshem tawm cov kua ntau dhau.
3. Carrots yog peeled, ntxuav thiab txiav mus rau hauv nyias slices, dos yog peeled thiab tws rau hauv ib nrab ib ncig.
4. Tso zaub thiab tag nrho cov txuj lom nrog cov txuj lom nyob rau hauv boiling dej thiab boil rau 10 feeb tshaj tsawg tshav kub.
5. Tshaj tawm cov nceb hauv marinade, ua noj rau 10 feeb thiab tshem tawm ntawm qhov cub.
6. Cia kom txias tag thiab kis nrog ib rab diav rau hauv cov sterilized jars npaj.
7. Lub marinade yog dhau los ntawm ib tug sieve, rov tso cai rau boil tshaj tsawg tshav kub.
8. Tom qab 7-10 feeb, lawv raug tshem tawm ntawm lub qhov cub thiab cov kab yog poured kub.
9. Lawv dov nws nrog hau hau, tig nws dua thiab npog nws nrog cov khaub ncaws sov - lub tsho qub lub caij ntuj no, lub tsho plaub, lub tsho tuab, thiab lwm yam.
10. Tom qab ua tiav qhov txias, uas yuav siv sijhawm li 2 hnub, cov rhawv zeb uas muaj qhov khoob yog muab tso rau hauv lub tub yees.

Peb kuj tseem muab rau koj saib cov yeeb yaj kiab pom ntawm marinating kab.