Quick Refrigerator Dill Pickles

Wadannan kokwamba pickles da classic cin dill dandano da crunch. Suna shirye su ci a cikin 'yan kwanaki, amma idan za ka iya gudanar da jira a mako ko biyu, za su kasance mafi kyau.

Abin da Kayi Bukatar

• 2 fam pickling cucumbers
• 1 pint ruwa
• 1/4 kofin da 2 tablespoons apple cider vinegar
• 1 1/2 gishiri mai tsin-tsami (ko wani gishiri mai iodized)
• 1 teaspoons sugar (ko 2 teaspoons zuma)
• 4 cloves tafarnuwa (peeled)
• 2 dill shugabannin fure (ko 2 sprigs
• sabo ne dill ganye ko 1 teaspoon dried dillweed)
• 1 teaspoon dukan mustard tsaba
• 1/2 teaspoon dukan baki peppercorns
• Wabin: 2-4 innabi

Yadda za a yi shi

Makullin samun nasara tare da wannan girke-girke mai sauƙi shine zabi kananan, m cucumbers da wuya kowane tsaba. Kirbys su ne kullun gargajiya na gargajiya, amma ko da tare da su yi hankali don zabar tsummaran ƙwaƙwalwa.

1. Yanke katsewar bakin ciki daga ƙarshen kokwamba wanda yake da furen (ban da ƙarshen ƙarshen - idan ba ku da tabbacin, ku yanke bakin ciki na ƙare biyu). Dalilin haka shi ne cewa furen ƙarshen kokwamba ya ƙunshi enzymes wanda zai iya haifar da wani abincin tsami na mushy. Ka bar cucumbers duka idan sun kasance karami, ko kuma yanke tsawon lokaci zuwa mashi.

1. Ku kawo ruwa, vinegar, gishiri da sukari zuwa tafasa, kuna motsa sau ɗaya ko sau biyu don soke gishiri da sukari. Bari sanyi zuwa dakin zafin jiki (zaka iya bugun wannan ta hanyar sa brine cikin firiji).
2. Sanya albarkatun tafarnuwa da daya daga cikin rassan innabi, idan yayi amfani da shi, zuwa kasan gilashin gilashi mai tsabta ko kuma wasu kwalba. Yi la'akari da cewa saboda waɗannan tsire-tsire masu firiji wanda ba za a iya gwangwani ba, baza buƙatar yin amfani da kwalba na canning ko lids ba. Har ila yau, ba ku buƙatar busa kwalba ba .
3. Saka dukan cucumbers ko mashi a cikin kwalba (s) a tsaye, ƙara sauran kayan yaji da ganye kamar yadda kake yi haka. Tabbatar da shirya cucumbers a hankali don kada su yi iyo daga cikin brine.
4. Zuba ruwan buro mai sanyaya cikin kwalba (s) a kan sauran sinadarai, da tabbatar da rufe gaba ɗaya tare da ruwa. Tsararru mai tsabta, kuma sanya a cikin firiji.
5. Gwangwani za su kasance a shirye su ci a cikin kwanaki 4, mafi kyau idan kun jira a mako, kuma mafi kyau idan za ku iya jira 2 makonni kafin samfurin. Za su ci gaba a cikin firiji don watanni 3-4 amma zasu fara rasa crunch bayan haka.
6. Raƙƙarƙi maras nauyi na vinegar zuwa ruwa a cikin wannan girke-girke shine wani ɓangare na abin da ke ba waɗannan pickles su haske, ba mai zurfi pungent iyawa. Ka tuna, duk da haka, cewa wannan ba ruwan inabi ba ne kamar yadda kake buƙatar yin gwangwani na gwangwani don adanawa a ɗakin ajiya. Ka ajiye su cikin firiji.