How to pickle salmon caviar

Red caviar – a true delicacy, the traditional Russian pancakes stuffed with not only delicious taste, but also a whole set of useful minerals. If before this delicacy was only available in the industrial version, now every hostess has the opportunity to pickle eggs at home.

You will need

• one neotrogena carcass of pink salmon;
• - gauze;
• - two deep plates;
• Sol;
• - sugar;
• - boiled hot and cold water

Instruction

1. Vsporite fish abdomen and remove the caviar, making it carefully, trying not to damage film bags. If the film has burst, wash the eggs in salt solution, made at the rate of 40 g of salt per 1 liter of water, broken eggs immediately remove. If the SAC is intact, rinse eggs with cold water the usual.
2. Fold the gauze in two layers and put all the eggs on it. One deep dish, pour boiling water, and other simple cold water. Tightly clutching the edges of the cheesecloth, put all the eggs in the boiling water, rotating and stirring for one minute. Then lower the eggs in the cheesecloth in cold water. The film will be "cooked", it will help to separate her from the eggs.
3. Clear all the eggs from the film. This can be done by any convenient for you way: by hand, releasing each egg; rubbing the eggs through the bars, the size of its cells must be 4 times larger than the eggs; with the sleeve, obtained from Marley. If the eggs in the film to put inside a sleeve and rotating it under the running water, the whole film will "snap" to the inner surface of the gauze. You can also use a household mixer. Take one snake head and on the lowest speed attach the edge of the cap to the foil, she spun on the nozzle and easily separated from the eggs.
4. Next, thoroughly rinse the eggs. To do this, peeled the eggs are put in a sieve, rinse and wait until you drain all the water.
5. The salting of caviar can be produced in two ways: by using brine. Brine is a highly concentrated salt solution. For its preparation should be mix 2 tsp sugar and 2 tbsp. of salt without slides in 1 Cup of water, boil the mixture until dissolved, then cool to room temperature. Fill the eggs with the brine and leave for an hour. Rinse it under running water and drain in a sieve. The eggs are ready. Put it in a jar and store in the refrigerator.
6. No pickling brine. Connect the sugar and salt in the ratio of 1:2. The caviar is put into glass or porcelain dish, pour the mixture of salt and sugar and mix everything carefully. Cover the eggs and set on top of the cargo. After 5 hours, your eggs are ready.