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Video: Salted Onions
The population of the Urals and Siberia traditionally uses scythe for food as early greens. Bulbs with a pungent garlic flavor and smell are mainly used fresh instead of garlic, as well as for pickling and pickling vegetables or as a spice in canning. The bulbs can be salted for the winter. Here is one of the recipes.
For salting, use the aerial part or the whole plants along with the bulbs. Plants are washed, dried, placed in barrels or glass jars, layering with spices - dill, horseradish roots, bay leaves, allspice, etc., poured with a 5% solution of sodium chloride, covered with a wooden circle on top, which is pressed with a slight oppression.
In the first days after pouring, foam appears on the surface of the protruding liquid. It must be removed, and the circle and bends are washed several times with fresh salt solution. After 10-15 days, when fermentation is over, the container is topped up with fresh brine, closed and placed in a cold place.
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