How to prepare cabbage with aspirin for the winter in a 3-liter jar, tasty and simple

The role of aspirin in pickled cabbage

Acetylsalicylic acid is used for the following purposes :

1. Aspirin is a preservative that can significantly extend the shelf life of the product. With it, the cabbage will not become moldy or ferment. Even in a warm room, the preparation will be well stored throughout the winter.
2. Aspirin also . Using this additive, you don’t have to worry about sterilizing jars and lids. And this saves a lot of time and effort.
3. It helps maintain the consistency of pickled cabbage . It will remain juicy and crispy for a long time, and will not change color or aroma.

Many people are unfamiliar with adding medicine to food. Therefore, some remain opponents of this method. However, many housewives are very pleased with the results and do not stop preparing cabbage for their relatives using this recipe . It really does have many benefits. It is worth considering how this delicious preparation for the winter is prepared.

Preparing Ingredients

Before salting cabbage, it is important to prepare the ingredients and container. Particular attention is paid to the vegetable: you should choose high-quality, fresh and mature heads of cabbage

Cabbage selection

Only late varieties are suitable for pickling. The leaves of this vegetable are elastic and crispy, and they also have a sweet taste. Varieties such as Amager, Valentina, Moskovskaya late, Kharkovskaya zimnyaya and Kolobok are ideal. Harvesting is done after frost.

The leaves, touched by frost, have an incredibly sweet taste and crunch pleasantly in the teeth. Before pickling, the top leaves, which are usually insect-infested and contaminated, are removed. The stalk is not used for pickling, so the head of cabbage is cut and trimmed.

Preparing containers

Recipes in a 3-liter jar are considered the most popular, so glass containers are usually chosen. You need to take cans without any cracks or chips. They are thoroughly washed and sterilized beforehand.

Benefits of preparing cabbage with aspirin

Aspirin is acetylsalicylic acid, which is sold in pharmacies. Tablets are used for headaches, to relieve fever and pain.

However, medicine is not the only area of ​​application. This substance is also used for preserving various homemade preparations, for example, cucumbers and tomatoes, white cabbage and peppers.

It gives such advantages:

1. Cabbage remains in its structure as fresh , that is, it is very crunchy, retains its elasticity, and the like.
2. The workpiece is disinfected , all germs are eliminated.
3. The taste of vegetables does not change , it remains natural and natural.
4. Jars with pickling completely will not swell , even if there are shortcomings during sterilization.
5. According to the recipes, the cabbage will be ready in a few weeks .
6. Such preparations can be stored for up to several years.
7. It is not necessary to add vinegar essence

The only caveat is that drinking brine from such cabbage is not recommended . The fact is that it contains a large amount of aspirin, and such a concentration will not have the best effect on the body.

What does aspirin do when pickling cabbage?

As many people know, aspirin is a drug that is most often used to relieve pain and reduce body temperature.
Many people were interested in who was the inventor of this method, but today it is unknown who came up with the idea of ​​​​pickling cabbage with aspirin. In addition to cabbage, aspirin can be added to cucumber and tomato pickles. Aspirin is available to absolutely everyone; any housewife can purchase it at the nearest pharmacy.

Those who have already used these tablets in cooking note that with the addition of aspirin, cabbage becomes crispier, vegetables last longer, and even if something goes wrong during the cooking process, the medicine can neutralize all the disadvantages.

Which cabbage is suitable

Fresh, not spoiled or rotten cabbage is suitable for the recipe . The heads of cabbage should be dense, strong, with juicy, not crushed leaves, without obvious pest damage.

the usual white cabbage and Beijing cabbage, cauliflower and salad cabbage are suitable for pickling .

White cabbage

The most familiar and proven type of cabbage for pickling for the winter . To do this, it is both chopped and grated; onions, garlic, and carrots are added from other vegetables. Choose mid-late or late varieties that have a much longer shelf life than early ones.

Beijing

It has a more palatable, delicate structure than white cabbage, and pickles much faster . It is prepared both cut into strips and large pieces. One of the most popular and widespread recipes is “Korean-style cabbage.”

For pickling, choose elastic, strong, juicy green heads of cabbage.

Colored

Marinated, crispy Chinese cabbage is used to prepare spicy salads , as a side dish for many dishes (especially meat) and is a nutritious, original snack. For cooking, choose strong, dense heads of cabbage that have not begun to bloom, without traces of pests and rot.

Salad

It is similar to regular fermented one, but much tastier, more juicy and crunchy . It is prepared from shredded white cabbage with the addition of carrots, garlic, onions and vegetable oil. Nowadays, the use of leafy cabbage (salad cabbage) is becoming more and more popular, for example, like leafy pak choy or curly cabbage - kale, grunkol.

Cabbage marinated for the winter in jars with vinegar in brine

A simple, quick recipe with classic, traditional flavor.

• five kilos of shredded cabbage;
• 4 medium carrots, more beautiful if chopped into Korean strips, but grated is also quite suitable;
• two heads of garlic, finely chopped;
• liter of water;
• three heaped tablespoons of salt;
• half a glass of sugar;
• ten black peppercorns;
• three tablespoons of acetic acid;
• a glass of vegetable oil;
• two bay leaves.

1. Mix vegetables and garlic in a bowl until smooth.
2. Cook the marinade by adding vinegar after turning off the stove and pour over the vegetables.
3. Stir, let it brew for a couple of hours in a cool place and pour into jars.
4. Store in a cellar or refrigerator.

Simple, tasty and spicy!

Selection and preparation of cabbage and other ingredients for pickling

Winter varieties of cabbage are used for pickling . These include mid-season and late varieties: Yubileiny Semko, Moscow late, Kharkov winter, Aggressor F1, Amager 611, Valentina F1, Zimovka 1474, Kolobok F1. Late varieties are harvested after the first frost. It is the light frost that gives cabbage leaves their special juiciness and crunch.

Advice! When buying forks, squeeze them with your hands. The presence of a characteristic crunch indicates that the head of cabbage is strong and suitable for harvesting.

Before salting, be sure to remove the top covering leaves from the head of cabbage . They are not suitable for pickling, even if they look good. It is recommended to cut the forks in half to make sure there are no small insects inside or rotten leaves. The stalk is removed. But in some recipes it is needed so that the leaves do not fall apart during processing.

Advice! If insects and slugs are found, the halves of the head of cabbage are immersed in salted water for 2-3 minutes. All living creatures float to the surface.

Sweet carrots will do . It should be fresh, bright orange. There is no need to take a very large one, as it may be dry.

Important! Use coarse rock salt; it is prohibited to use iodized salt for this preparation.

also need absolutely any granulated sugar if the housewife wants to get a tasty and extraordinary dish. Vinegar is also optional, but if you use it, it is better to replace regular vinegar with homemade wine or apple vinegar.

Spices are taken like this:

• dill;
• mustard;
• fennel;
• ginger;
• allspice;
• laurel;
• garlic;
• carnation;
• horseradish;
• coriander.

Additionally, the preparations may contain cranberries, beets, apples, plums, lingonberries, mushrooms and other vegetables and berries.

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Pickled red cabbage

Did you know that cabbage helps improve brain function? This vegetable contains anthocyanins and vitamin K

Together they improve memory, help concentrate and enhance mental activity. And if you are a knowledge worker, be sure to try the snack prepared according to this recipe:

• 2 kilos of cabbage;
• 6 pcs. bay leaves;
• head of garlic;
• 6 pcs. carnations;
• 6 pcs. allspice + black peppercorns;
• 1000 ml water;
• 2 tbsp. heaped spoons of granulated sugar;
• 4 tbsp. spoons of 9% table vinegar;
• 2 tbsp. spoons of salt.

Cut the peeled garlic into slices. Wash and chop the red cabbage. Mix all the vegetables (just don’t overmix).

Place the spices in sterile liter jars, and then add the cabbage-garlic mixture. Pour water into a pan and place it on the stove. Dissolve salt and sugar in it. And when the brine boils, enrich it with vinegar and pour it over the vegetables.

Cover with metal lids and sterilize them for 15 minutes. Then we preserve it, turn it over and insulate it with a blanket. After a day, move the jars to the closet.

Recipes for cooking cabbage with aspirin for the winter

The recipes from the selection differ in the number of ingredients and method of preparation . But the recipes will not cause any difficulty for housewives, and the addition of Aspirin will help preserve the food for a long time.

Delicious pickled crispy cabbage for the winter - prepared without sterilization

Preparing pickled cabbage for the winter without sterilization takes very little time - about half an hour (without shredding), and you can try the appetizer after two days.

Our recipe produces very tasty, crispy pickled cabbage for the winter, which retains a significant portion of vitamins and nutrients . And different spices will give cabbage a rich, spicy taste and a unique aroma.

List of ingredients:

• white cabbage – 2 kg;
• sea ​​salt – 5 tsp;
• carrots – 0.4 kg;
• garlic – 1 head;
• table vinegar – 150 ml;
• vegetable oil – 100 ml;
• granulated sugar – 100 gr.

First you need to finely chop the peeled and washed cabbage - the most “labor-intensive” part of the process. For this purpose, you can use a vegetable cutter with a shredding attachment or a regular knife.

Peel the carrots, wash them and grate them on a grater with large holes. Peel the garlic cloves.

Place layers of cabbage and carrots tightly in a large bowl or basin, alternating . Place a couple of cloves of garlic on top of each layer.

To prepare the marinade, pour water (1 liter) into a saucepan and bring to a boil . Now add salt, sugar and vinegar with vegetable oil - according to the recipe. Stir everything until completely dissolved.

Pour the marinade into the vegetable mixture and cover with a lid . Leave for two days at room temperature - during this time the cabbage should be properly marinated.

Place the finished snack in clean, sterilized jars and close with nylon lids . Everything can be put in the refrigerator - we are waiting for winter and guests. Or let's start tasting right now!

Recipe Variations

There are many more ways to pickle cabbage with aspirin . They use different types of cabbage: white, red, cauliflower, Peking cabbage.

Hot method

The hot marinade method helps you quickly roll up a tasty jar of cabbage.

Ingredients per 3 liter jar:

• white cabbage - 2 kg forks;
• large carrots - 3 pcs.;
• garlic - 6 large cloves;
• black peppercorns - 5 pcs.;
• coarse salt - 2 tbsp. l. with a slide;
• sugar - 1 tbsp. l. with a slide;
• aspirin - 2 tablets of 0.5 g;
• water - 1.5 l.

Sterilize the jar . Boil the metal lid.

Peeled from the top leaves of the forks, finely chop. Carrots are washed, peeled and grated on a coarse grater. Mix vegetables in a bowl and knead a little . Peel the garlic cloves and cut them in half.

Place bay leaf, peppercorns, and garlic at the bottom of a hot sterilized jar.

Boil the brine: water, salt, sugar. Grind aspirin tablets into powder .

Place the vegetable mass tightly and compact each part. Sprinkle with crushed aspirin.

Pour hot brine over vegetables . It should pour out of the jar when you close the lid. They roll up the cans. Turn it upside down to check the quality of the twist. After cooling, store in a cool, dark place.

Cold way

The composition and proportions of ingredients are the same as with the hot method.

The brine consists of water, salt, sugar, aspirin . It is cooked in advance. Allow time to cool to room temperature.

Note! The vegetable mixture is not crushed, but simply placed in sterilized glass jars.

Fill with cooled brine so that there is no room for air . Roll up with iron lids. Store in a cool, dark place.

Quick Ambassador

You can pickle a quick crispy snack in the following way.

Ingredients per 3 liter jar:

• white cabbage - 2-3 kg forks;
• carrots - 2 large;
• water - 1.5 l;
• allspice - 5 pcs.;
• bay leaf - 3 pcs.;
• salt - 0.5 tbsp;
• sugar - 1 tbsp;
• vinegar essence - 1 tbsp. l.;
• aspirin - 2 tablets.

Finely shredded cabbage and coarsely grated carrots are mixed , but not crushed.

Cook the brine : water, salt, sugar, pepper, bay leaf. After boiling, remove from heat and add vinegar. The brine is cooled.

Sterilize the jars and boil the lids. Place vegetables in jars, add aspirin, and pour cooled cold brine over them . They're rolling up. Store in a cool place.

With garlic

Nutritionists recommend fermenting cabbage with garlic. Regular consumption of such snacks helps normalize metabolism and strengthen the immune system .

Ingredients per 3 liter jar:

• white cabbage - 2.5 kg;
• garlic - 3 heads;
• hops-suneli - 1 tbsp. l. without slide;
• coarse salt - 2 tbsp. l. without slide;
• water - 1.5 l;
• curry - 1 tsp.

The cabbage, peeled from the top leaves, is finely chopped. Peeled garlic is cut into thin slices. In a deep container, carefully mix cabbage with garlic . Add spices (it is not necessary to adhere to the proportions from the recipe, take them to taste).

The resulting mixture is placed in a jar . A brine is made from water, salt and sugar. Pour hot brine over cabbage. Cover with a lid.

The workpiece stands at room temperature for 24 hours . Cover with a nylon or iron lid. Store in the refrigerator.

Spiced

For this method, not only white cabbage is used . Red cabbage varieties are also suitable. It is better to do the preparation in the morning or evening, since the cabbage needs to stand in cold brine for 10-12 hours.

Ingredients per 3 liter jar:

• cabbage (optional) - 2 kg;
• anise - 5-6 seeds;
• hot pepper - 1 pod;
• ground ginger - 1 tsp;
• fennel seeds - 0.5 tsp;
• mustard seeds - 1 tsp;
• aspirin - 1 tablet of 0.5 g;
• water - 1 l;
• coarse salt - 2 tbsp. l. with a slide.

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The forks are cleared of the top leaves and finely chopped. Place the cabbage in a deep container and fill it with salt water .

Leave overnight (10-12 hours) or for a day . Place in parts in a colander to drain.

Cook a spicy brine : water, spices. Boil for 5 minutes. The cabbage is placed in jars and compacted.

Pour in hot spicy brine . Cover with lids. After cooling, put it in the refrigerator.

Pickled with vinegar

You can quickly ferment cabbage using the following recipe.

Ingredients (proportions per 3 liter jar):

• cabbage - 2 kg;
• carrots - 2 pcs. medium size;
• vinegar 9% - 100 ml;
• vegetable oil - 100 ml;
• coarse salt - 3 tbsp. l. without slide;
• sugar - 3 tbsp. l. without slide;
• water - 1 l.

The top leaves are removed from the head of cabbage and finely chopped. Carrots are washed, peeled and grated on a coarse grater. Mix and knead the vegetables in a deep bowl.

Cook the brine : water, salt, sugar, vegetable oil. Bring to a boil. Turn off the heat, add vinegar.

Place vegetables in a three-liter jar and compact each layer. The jar is placed in a deep container where the resulting juice will be poured.

Pour hot brine over vegetables . Make several punctures if the vegetables are heavily compacted. It is important that the brine fills the jar completely and does not remain on the surface.

Cover the jar with gauze and leave to ferment at room temperature for three days . During this time, the mass is pierced with a wooden stick. After three days, the workpiece is covered with a nylon lid and put into the refrigerator.

Marinated under iron lids

The traditional ingredient for pickling is vinegar . Aspirin serves as the same preservative and performs a similar role.

Ingredients (proportions per 3 liter jar):

• cabbage - 2 kg;
• carrots - 2 large;
• coarse salt - 2 tbsp. l. with a slide;
• sugar - 2 tbsp. l. with a slide;
• bay leaf - 3 pcs.;
• black peppercorns - 6 pcs.;
• aspirin - 3 tablets.

The fork, cleared of the top leaves, is finely chopped. Carrots, washed and peeled, are grated on a coarse grater. Mix vegetables in a deep bowl . They shift.

Sterilize the jar and boil the lid. Place 1 tbsp at the bottom of the jar. l. sugar, 1 aspirin tablet, 2 peppercorns, one bay leaf . Fill the container to the middle with vegetables. Compacted. Put the same spices, in the same quantities. Place the vegetable mass to the top, add the remaining spices.

Pour boiling water over the vegetables up to the shoulders . The workpiece is left for 5 minutes. Fill to the very top. Roll up with a sterile lid. Turn it upside down. The cooled jar is placed in a cool, dark place.

The best and proven recipes for the winter

Use one of the simple recipes.

Classic pickling recipe

You will need to take:

• 3 kilograms of cabbage;
• 6 pieces of carrots;
• 5 liters of water;
• 6 tablespoons salt;
• 2 cups sugar;
• 4 tablespoons homemade vinegar;
• 4 aspirin tablets;
• seasonings and spices to taste.

The cabbage is peeled from the top leaves and cut into pieces as desired. Grate carrots. Everything is mixed by hand so that the juice comes out. Then the cooking method depends on the type (cold or hot).

Cold way

Pour water into a pan, add salt and spices, boil, add vinegar at the very end. Leave for 40 minutes. Then simply pour it up onto the chopped cabbage and cover.

Hot method

Hot-cooked cabbage is placed directly into boiling water and boiled for literally 2 minutes. Add 1 aspirin tablet per 1 liter of composition to each jar. Make punctures to the bottom several times. Close under metal lids.

See also

How to properly marinate volushki in jars, recipes for preparing them for the winter

Read

Cooking cabbage without vinegar

Have to take:

• 2 kilograms of cabbage;
• 100 grams of carrots;
• 60 grams of sugar and salt;
• spices and seasonings to taste, but always black pepper and bay;
• 3 aspirin tablets.

Prepare the vegetables in the standard way, stir them until the juice releases. Place a three-liter sterilized jar on a clean surface, put a third of salt, sugar and all seasonings on the bottom. Add half of the cabbage and carrot mixture, top with the second third. Repeat the process, sprinkle the remaining seasonings on top. Pour boiling water up to the shoulders, make punctures to the very bottom. Close with metal lids, turn over, wrap and leave until completely cool.

Kvasim vegetable with acetylsalicylic acid

Fermented from a standard number of ingredients. But the peculiarity is that fermentation occurs in its own juice, no water is added. One aspirin tablet is needed per kilogram of mixture.

Assorted carrots

It is better to seal the assortment in jars using the hot method. At the same time, not only carrots are added, but also onions, mushrooms, and bell peppers.

Marinate with seasonings and spices

Pickled cabbage is prepared according to the following algorithm:

• Cut the vegetables into slices of 1 centimeter.
• Alternate with your hands and add carrots.
• Add cloves, pepper, bay.
• Leave for 2 days, releasing air.

After preparation, you need to sterilize the composition and then seal it in jars.

How to store the finished product

The ideal place for storing such preparations is cold basements and cellars that do not freeze in winter , with a temperature of +2...+3 degrees Celsius. At higher temperatures, cabbage gains acid every day. Under the right conditions, such preparation does not lose its taste for up to several months.

For longer storage, cabbage is rolled up in glass jars . Then storage in a regular home pantry is possible, and the shelf life increases from six months to 1 year. The maximum period is up to two years. An important condition is that the banks must be in the dark.

Important! Aspirin preparations are not given to children under 12 years of age.

Shelf life depends on:

• container and method of twisting;
• places of detention;
• canning method.

Under nylon covers, the workpiece is stored less than under iron ones . Since air slowly penetrates into it, which brings harmful bacteria. In a warm room they begin to multiply quickly. This leads to damage to all contents.

Keeping the workpiece in plastic containers should not exceed 7 days . The optimal temperature for storage is from 0ºС to +3ºС.

Important! It is impossible to store preparations in brine or marinade in the cold, they will lose all their beneficial properties.

The preparation in a sterilized glass jar under a metal lid can be stored for up to a year in a cool, dark room.

Tips from experienced housewives

To pickle delicious cabbage, adhere to the following rules:

1. Winter varieties of cabbage are used.
2. White cabbage, red cabbage, colored cabbage, and Beijing cabbage are suitable for pickling.
3. Salt with medium or coarse table salt. If the remaining impurities after dissolving the coarse salt bother you, then pour the brine through cheesecloth.
4. Fans of sea salt should not forget that they add half as much sea salt as table salt.
5. For long-term storage, use sterilized glass jars that are sealed with iron lids.
6. The pasteurization process increases the shelf life of the product.

Tips for fermenting white cabbage

Pickled cabbage for the winter with aspirin is a delicious appetizer that is easy to prepare if you have simple and accessible ingredients on hand . This dish is guaranteed to be delicious if you additionally follow these recommendations from the masters of their craft:

1. To make the savory appetizer more flavorful , add clove umbrellas to it.
2. Cabbage with aspirin in a jar can also be pickled cold . Then the water is boiled with sugar and salt, after which aspirin tablets are added, the liquid is left to cool, and then the vegetable mix is ​​poured over it.
3. Do not use iodized salt . This recipe requires a cooker. The larger the ingredient, the better. Then the cabbage leaves will be crispier and moderately salty.
4. Choose late or mid-late varieties of cabbage for pickling . Try it raw first. The vegetable leaves should be juicy, dense, but not too tough.
5. When stirring shredded cabbage and carrots, do not use spoons or spatulas. Do this with your hands, kneading the vegetables so that they release their juice at this stage.
6. If the cabbage you choose is bitter , try eliminating the bitterness by leaving it in cold water for a while (after chopping the product). If this method is not effective, replace the cabbage with one that has a normal, slightly sweet taste.

Winter cabbage in jars with aspirin is an old culinary recipe that is still a favorite for everyone who makes twists for the cold seasons every year. An additional advantage of this dish is its ease of preparation . You will spend a minimum of time and effort creating such a snack.

A simple recipe for pickled cabbage with cucumbers

Nothing could be simpler!

• a kilo of small cucumbers;
• a kilo of cabbage;
• bell pepper;
• three cloves of garlic;
• dill umbrella;
• five black peppercorns;
• a generous tablespoon of salt;
• dessert spoon of acetic acid.

1. We wash and clean the vegetables, cut the forks into large pieces, remove the butts from the cucumbers, and remove the seed chamber from the peppers.
2. Place all the vegetables in the jar as tightly as possible, dill, garlic and peppercorns at the bottom of the jar.
3. Boil water in a saucepan and fill the jar to the top, let it sit for ten minutes.
4. Drain the water into an empty pan and bring it to a boil again, add salt and vinegar.
5. Pour the marinade into the jar to the top and roll it up. Cool upside down and store in the cellar.

Simple and tasteful!

Ingredients and how to cook

ingredients for 20 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 2 hours

Storage Features

The pickled snack should be stored in the basement, on the balcony or refrigerator at a temperature of 0°...+3°C in a glass, tightly closed container. In such conditions it can be stored until spring. If you plan to use the marinated dish for filling, then it can be frozen for long-term storage.

Important! A product prepared using canning technology can be stored indoors in the absence of sunlight, dampness and high temperatures for up to six months.
Thus, you can easily and simply pickle cabbage for the winter if you add aspirin to it as a preservative. This component will preserve the appetizing appearance of the snack, significantly extend its shelf life and reduce the risk of rapid spoilage as a result of the lid swelling.

Pickled cabbage for the winter: cold method

This recipe is similar to the previous one, but is very different in some ways, namely the temperature of the cabbage filling. In this case, cold brine is used.

Ingredients

• Cabbage - 3-4 medium forks;
• Carrots – 6 pcs.;
• Clean water – 4.5 l;
• Sugar – 2 tbsp;
• Salt – 1 tbsp;
• Black pepper - about a dozen peas;
• Laurel – 6-7 leaves;
• Acetic acid (9%) – 2.5 tbsp;
• Aspirin.

Homemade cabbage with aspirin

We make the brine, as in the first recipe, but we put the spices in it right away. At the end, pour in the vinegar and let the aromatic liquid cool.

Chop the vegetables, mix without grinding, place them in containers that need to be sterilized beforehand, and fill them with brine infusion.

Before rolling with tin lids, you need to put 2 tablets of acetylsalicylic acid in each jar.

Very tasty and crispy pickled cabbage: recipe without sterilization

Let's now make lightly salted cabbage with the taste of preserved food in another way. Thanks to vinegar, this note is provided. The option is very fast, just one or two and you're done.

We will need:

Stages:

1. Shred the cabbage on a special grater and place in a large bowl or saucepan. Now squeeze the vegetables with your hands to release the liquid.

Grate the carrots on a coarse or Korean grater. Plus bell pepper in thin strips.

2. Mix all ingredients with your hands.

3. Bring the water to a boil and add 2 heaped tablespoons of sugar, 1 heaped tablespoon of salt and 1 heaped tablespoon of vinegar 70% to 1 liter of water. Stir until all the loose ingredients are dissolved in the marinade.

4. Wash and sterilize the jars along with the lids. Pour vegetable oil into the bottom of each jar in a 1 cm layer. And then place the cabbage salad to the very edges. Don’t pack it tightly, keep in mind that there will still be marinade.

Pour a ladle of boiling brine over the workpiece. It should be all the way to the top. Screw on with iron screw caps. Leave it in a warm place right on the table, and after a day put it in the refrigerator or cellar. Eat with pleasure!