When preserving in this way, about 10% edible salt is added to the vegetables. At this concentration, microorganisms for which the resulting environment is unfavorable die.
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Most often, aromatic or leafy vegetables (sorrel, dill, parsley, etc.) are salted. Before consumption, it is necessary to soak well in water. Unfortunately, some water-soluble vitamins and minerals beneficial to the human body are lost, so salted vegetables lose a lot of nutritional value when soaked.
Salted sorrel
Needed:
- 1 kg of sorrel,
- 40 g of salt.
Preparation:
- Sort the sorrel, discard unsuitable ones. Do not wash the leaves before salting.
- Sprinkle the selected sorrel with salt, chop with a knife, and put into jars.
- Seal tightly and keep in a cold, dark place.
- Rinse before use.
Tip: salt preservation can be done in two ways. In the first, products are sprinkled with dry salt and sealed. In the second, they are immersed in salted water. However, dry salt preservation is much more effective.
Broccoli in brine
Needed:
- broccoli,
- 1 l of water,
- 50 g of salt,
- 50 g of sugar.
Preparation:
- Wash the broccoli and separate into florets. Chop the stems.
- Add the broccoli stems to slightly salted boiling water and boil for 3 minutes, add the florets and boil for another 3 minutes.
- Drain and put all pieces into jars.
- Dissolve salt and sugar in hot water. Pour the prepared solution over the broccoli. Cover tightly, leave to cool with lids upside down. Once cooled, take to the cellar.
Tip: salted products should be consumed very sparingly, especially by those with high blood pressure, heart conditions, or a tendency to swelling.
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