Salting for the winter- a small responsibility of every housewife. Any family in winter, when there is a shortage of vegetables everywhere, loves to eat cucumbers or tomatoes. This can only be provided that there is a jar of canned vegetables in the cellar or refrigerator. Therefore, in the fall, work on “preserving vegetables” takes place in the kitchen.
Pickling is a method of preserving vegetables using salt. It has a beneficial effect on the taste of the product and destroys harmful bacteria.
Pickling vegetables- the simplest, most reliable and most common way to preserve vegetables. The preservative substances here are salt and lactic acid, which inhibit the development of harmful microorganisms and protect vegetables from spoilage. In addition, salt and lactic acid give pickles a specific taste.
For pickles, use 3-8% brine. Brines of this concentration preserve the tissue structure of vegetables, promote normal acid accumulation and provide the best taste sensations. The brine is prepared as follows. The dishes are covered with a thin clean canvas, onto which salt is poured. Water is poured onto the salt to dissolve it. The salt is stirred with a wooden stick. When the salt has dissolved, add water to the required level. Prepare the brine about 11-12 hours before using it so that the dregs have time to settle. In cases where you need to quickly prepare a brine, you can first dissolve the salt in hot water in a separate bowl, and then pour the rest of the water into this solution. As in the first case, the brine is settled and filtered.
Salting failures usually associated with subsequent storage and fermentation conditions. Pickled cucumbers may have low acidity, as a result of which, when stored at elevated temperatures, they lose taste and smell and become soft. Salted vegetables do not tolerate heat. The optimal storage temperature should be just above zero °C.
The quality of pickles may suffer during storage due to the development of microorganisms and mold on the surface of the brine. Mold quickly decomposes lactic acid, which is a preservative base. Putrefactive bacteria may develop - vegetables become soft and unsuitable for food. To prevent the development of mold, you can sprinkle dry mustard powder on top of the brine or add a little vegetable oil, which will form a protective layer and protect it from contact with oxygen.
In Russia, cucumbers and tomatoes are often salted, as well as watermelons, eggplants and other vegetables.
It’s good to put cherry leaves, black currants, allspice, horseradish, garlic, and dill stems into a jar of cucumbers. Seasonings will improve the taste of vegetables and add piquancy to it. Some of these additives prevent the formation of mold or fungi and improve properties, for example, giving cucumbers a special crunch.
For better storage of products, the heat treatment method (sterilization and pasteurization) is used. Vegetables are doused with boiling water, jars and lids are sterilized. It is important to do everything correctly so that jars of food do not “explode”, and the vegetables themselves retain their properties and unique taste.
Salting foods is one of the ways to preserve them for the winter and home canning. Vegetables are salted in brine, the recipes of which can be different, as well as in a dry way with various spices. Here are examples of pickling homemade cucumbers and excellent sauerkraut at home.Salting at home
Place the cucumbers in jars (you can put horseradish leaves, dill, currant leaves, washed with running water, between them). Cold brine is poured on top of the cucumbers. It needs to be prepared from 60 grams of salt per liter of water. Boil and cool. The jars are closed with cloth or gauze and left to ferment on the kitchen table, in a warm place, for two days. After this, the fermentation process of the brine can be completed.
Also rearrange the jars under gauze in a cool place, in the cellar or in the refrigerator. If cucumbers are kept for a long time in a warm room, voids will form inside them during pickling, since excessively exploding gases in them will tear the cucumbers from the inside. After 10-12 days, seal the jars without sterilization and store the cucumbers at a temperature no higher than 3-4 degrees.
Pickling recipes for the winter
Here is a recipe for excellent salted cabbage in brine. After such pickling (fermentation), the cabbage turns out crispy, juicy, and spicy. We prepare the brine for it at the rate of two tablespoons of non-iodized salt, one tablespoon of sugar per liter of water. Is the water with spices boiling? Turn off and let cool completely.
Next we start shredding white cabbage. We cut it as desired, either into thin strips or small cubes; for variety, if you salt a lot of cabbage, cut one head of cabbage into slices, and chop the rest of the cabbage finely. Subsequently, pieces of cabbage should simply be placed in the middle of the basin between the shredded cabbage or at the very bottom of the dish in which you will salt the cabbage.
We also chop the carrots on a coarse grater or into strips. Per kilogram of cabbage you will need approximately one medium carrot. We also peel the garlic and cut it into slices in any quantity.
Place the cabbage in layers of carrots, add garlic and a couple of bay leaves to each layer of cabbage. Pour the brine on top so that it covers the cabbage completely. Cover with a plate on top and move to a warm place to ferment. You don’t even need to touch the cabbage during the pickling process. After about 3 days, it should be transferred to clean jars, filled with brine on top and placed under plastic covers in the refrigerator or cellar.
Lemon jam
Ingredients:
- 1 kg lemons
- 2 liters of water
- 3 kg sugar
Preparation:
1. Wash the lemon thoroughly and cut into thin slices. Maybe smaller. Remove the seeds, otherwise the jam will be bitter.
2. Place lemon slices in an enamel bowl, add water and leave for a day.
3. After a day, cook the lemons, covered, until the peel begins to be crushed with your fingers. Then add sugar to them and boil for another 20 minutes.
4. After this, pour the jam into a clean, dry jar and place the jar in hot water until completely cooled.
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Borscht dressing
Ingredients:
-beets 3 kg
-carrots 1 kg
-onion 1 kg
-sweet pepper 1 kg
- tomatoes 1 kg
-1 cup of sugar
-3 tbsp. salt
-1 glass of vegetable oil
-125 ml (half a thin glass) vinegar 9%
Preparation:
Cut the onion into half or quarter rings.
,
Grate the carrots in the same way.
tomatoes in half circles,
,
Place hot in sterile jars and roll up.
Bon appetit!
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CRISPY CUCUMBERS
cucumbers,
- carrot,
- 2 onions,
- 2-3 cloves of garlic,
- 2 currant leaves,
- 2 cherry leaves,
- 2-3 bay leaves,
- dill umbrella,
- a few peas of black pepper,
- 1 tablespoon of 70% vinegar.
At the bottom of a 3-liter sterilized jar put carrots cut into slices, then onions cut into rings or half rings, garlic cloves cut into four parts, currant leaves, cherries, bay leaves, an umbrella of dill, black peppercorns.
Place the cucumbers (pre-pierce them in 1-2 places), pour boiling water for 15 minutes. Then drain the water, add 5 teaspoons of salt, 10 teaspoons of sugar, boil, pour into a jar, add vinegar and roll up.
P.S. This is the third year I have been doing this pickling. Everyone who has tried it asks for the recipe.
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Borscht dressing
Ingredients:
beets 3 kg
carrots 1 kg
onion 1 kg
sweet pepper 1 kg
tomatoes 1 kg
1 cup of sugar
3 tbsp. salt
1 cup vegetable oil
Yield: about 12 cans of 0.5 l each
Preparation:
Wash, peel all vegetables, then place them in layers in a basin in the following sequence:
Grate the beets on a coarse grater (you can also use the Korean style)
Grate the carrots in the same way
Cut the pepper into thin strips
Tomatoes in half circles
Add salt, sugar, vinegar, oil
Mix everything and put on low heat; as soon as the juice comes out, turn up the heat and cook for 25 minutes.
A wonderful appetizer made from green tomatoes. In winter it goes with a bang. Recipe by Tatyana Nekrasova.
The recipe is very simple, and the result is amazingly delicious))))))
3 kg green tomatoes (I cut into slices)
1 kg carrots (coarsely grated)
1 kg onions (half rings)
100 g salt
400 g vegetable oil
300 g sugar
150 g vinegar
1 tsp black pepper
5-6 pcs bay leaves.
Boil for 5 minutes. Divide into jars. All! Bon appetit!
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Mother-in-law's tongue
3 kg zucchini, 1.5 kg tomatoes, 5-6 pcs. bell pepper, 3-4 pcs. hot pepper, 4 heads of garlic, 250 g. vegetable oil. 1 tablespoon of salt, 1 glass of sand, 6% vinegar, 1 glass. Tomatoes and bell. Pass pepper and hot pepper through a meat grinder. Boil the mixture of peppers and tomatoes, add spices except vinegar and garlic. Peel and cut the zucchini into cubes and place in the hot tomato marinade. And cook for 30-40 minutes. At the end of cooking for 5 minutes. put finely chopped garlic and vinegar, stir and boil for 5 minutes, roll up and wrap.
Bon appetit!
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Borscht dressing
Very convenient in winter - open a small jar and the borscht is ready in half an hour! It can be vegetarian, it can be made with broth, it can be made with stew - it’s a matter of minutes!
Ingredients:
beets 3 kg
carrots 1 kg
onion 1 kg
sweet pepper 1 kg
tomatoes 1 kg
1 cup of sugar
3 tbsp. salt
1 cup vegetable oil
125 ml (half a thin glass) vinegar 9%
Yield: about 12 cans of 0.5 l each
Preparation:
Wash, peel all vegetables, then place them in layers in a basin in the following sequence:
Cut the onion into half or quarter rings
Grate the beets on a coarse grater (you can also use the Korean style)
Grate the carrots in the same way
Cut the pepper into thin strips
Tomatoes in half circles
Add salt, sugar, vinegar, oil
Mix everything and put on low heat; as soon as the juice comes out, turn up the heat and cook for 25 minutes.
Place hot in sterile jars and roll up.
In winter, just boil the broth, season with cabbage, potatoes (I cook without them), boil a little and send the contents of the jar, after 7-10 minutes the borscht is ready! At the end, I prefer to add chopped garlic directly to the saucepan and add more greens and sour cream to the plate for those who wish.
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Sweet and spicy marinated tomatoes
To prepare you will need:
Fresh tomatoes (ripe and firm) - 2 kg;
. red hot pepper - 1 pc.;
. garlic - 2-3 cloves;
. bell pepper - 1 pc.;
. allspice peas - 5 pcs.;
. cloves - 4 pcs.;
. sugar - 4 tbsp;
. salt - 2 tbsp;
. vinegar 9% - 2 tbsp.
Preparation:
1. Place spices in clean jars: 3-5 allspice peas, 3-5 cloves, 1 clove of garlic cut into slices, 1/4 bell pepper, cut into pieces and a small piece of hot pepper.
2. Wash and dry the tomatoes. Place tomatoes in jars. Pour boiling water over and let stand for 20-30 minutes.
3. Drain the water and add 4 tbsp per 1 liter of marinade. spoons of sugar and 2 tbsp. spoons of salt.
4. Boil and pour into jars. Add 2 tbsp. spoons of vinegar per liter jar.
5. Roll up the jars and turn them over. Let cool at room temperature!
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HOW TO COOK MUSHROOM CAVIAR
Save it to your wall so you don't lose it.
My neighbors are simply wonderful; they brought me two buckets of honey mushrooms. This year we have a harvest for these mushrooms. I prepared caviar, treated it to my neighbors, and I want to write you the recipe.
For 2 kg of boiled mushrooms (cook for 15 minutes), take 300 g of onions, finely chop them, grate 300 g of carrots on a coarse grater.
Fry onions and carrots in vegetable oil.
Boiled mushrooms, fried vegetables, grind in a meat grinder, add 1 cup of vegetable oil. oils, 3 pcs laurel. leaves, 10 pieces of black peppercorns, twisted tomatoes (I have 50 g tomato paste diluted with water 1:4) salt to taste.
Simmer for 1 hour, then add 4 cloves of finely chopped garlic and simmer for another 20 minutes. Place the hot caviar into sterilized jars and seal.
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GLOBE SALAD
I don’t know why it’s called that, but it’s an exceptionally safe dish, it never explodes and doesn’t require sterilization. One grandmother shared a recipe with me at one time; it is very simple, but the main requirement is to strictly observe the order of folding and proportions.
Ingredients:
Onion-0.5 kg
Carrots-0.5 kg
Eggplants-1 kg
Sweet pepper 1 kg
Tomatoes 2 kg
1 tablespoon sugar
1 tablespoon salt
100 g vinegar 6% (or 9% if you like it spicier)
200 g vegetable oil
It is better to cut vegetables coarsely, carrots and onions into thick rings, eggplants into thick half rings, tomatoes into slices (they are laid out on top and give the main juice).
Only in the above sequence, put everything in a cauldron, bring to a boil and, WITHOUT STIRING, simmer over low heat for 35-40 minutes.
Place in sterile jars and seal immediately. You don't even need to wrap it up!
Zucchini preparation for rolls.
I suggest preparing zucchini for the winter. If you like zucchini rolls with various fillings, for example, cheese with garlic, Korean carrots, etc., then this recipe is for you. I haven’t closed simpler blanks yet. In winter, all you have to do is dip the zucchini in flour, and then in a beaten egg with salt and fry in vegetable oil. Let the zucchini cool and then wrap the spring rolls. The calculation is given for 4 0.5 liter cans.
You will need:
Young zucchini - 5 pieces
Boiling water - approximately 800 ml
Table vinegar 9% - 4 tbsp. l.
How to cook:
1. For this preparation we will need young zucchini, preferably longer ones.
2. Wash the zucchini, cut off the stems and a little skin on the opposite side.
3. To thinly slice the zucchini, we will need a special knife (I use a knife for shredding cabbage).
4. Using a special knife, thinly slice the zucchini.
5. I place zucchini slices in sterilized jars, first rolling them.
6. Then I place the second row of sliced zucchini on top in the same way.
7. Place the chopped zucchini in the remaining jars.
8. To each 0.5 liter jar I add 1 tablespoon of 9% vinegar.
9. I fill the jars with boiling water.
10. Cover the jars with boiled lids.
11. Pour hot water into the pan, place a wire rack or towel in the pan. The temperature of the water depends on the temperature of the contents in the jar. Carefully place the jars, covered with lids, into a pan of hot water. I put the pan on the stove and heat the water until it boils. 7 minutes after the water boils in the pan, I take out the jars and roll them up.
12. I wrap the jars until they cool completely.
PEPPER MARINATED IN HALVES IN 15 MIN
Ingredients:
-5 kg red fleshy bell pepper
For the marinade:
-1 liter of water
-1.5 cups vegetable oil
-2 tablespoons 70% essence
-1.5 cups sugar
-0.5 cups salt
-Garlic, parsley
Preparation:
I have been making peppers using this recipe for several years now, everyone really likes them. It is especially tasty to use it for sandwiches in winter. And just like that, as a salty side dish or to decorate something. In general, the preparation is universal, and when in the fall the question arises of what to roll from pepper, the first thing I think about is this recipe.
So:
-Cut the pepper in half lengthwise
-dip into boiling marinade, cook for 2 minutes exactly
-Throw parsley and crushed garlic into the marinade, bring to a boil (this is about another minute),
- put them in jars, fill the peppers in the jars with marinade and roll them with scalded lids.
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SAUCE FOR WINTER
2 kg of prepared tomatoes (washed, trimmed of all excess)
2 kg of prepared peppers (washed and peeled, that is, ready for processing)
100g peeled garlic
2/3 cup granulated sugar
2/3 cup vegetable (refined sunflower)
1 heaping tablespoon of salt
Spices (dried herbs) half a teaspoon, you can do without them.
1 teaspoon of 70% vinegar essence ALREADY TURNED OFF.
We pass the garlic, tomatoes and garlic into the meat grinder again, together with the tomatoes, add salt, granulated sugar, refined sunflower oil, spices and put on medium heat until it boils, about 10-15 minutes. in a small saucepan there is water for the lids, in a large saucepan the jars are sterilized over steam.
While the mixture is cooking, chop the bell pepper, I use an electric shredder, but if I do it by hand, it’s better to chop it in advance. When the sauce boils, add the pepper, stir and cook for 20 minutes from boiling. Turn off, add vinegar essence, mix thoroughly and...
We put it in a jar, very full, so that when rolling, the sauce even flows through the jar. This is to ensure that not a drop of air remains. We place the rolled up jars upside down under a jacket or blanket for a day.
Delicious, aromatic sauce is ready for any dish
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RECIPES OF BELL PEPPERS FOR STUFFING
RECIPE 1
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Ingredients for a 3 liter jar:
Bell pepper - 1.5 kg (maybe a little more or less)
Bay leaf - 3-4 pcs.
Black peppercorns - 5-6 pcs.
Allspice - 5-6 pcs.
A sprig of celery (or other greens)
Salt.
For marinade for 1.5 liters of water:
Vinegar 9% - 2 tbsp.
Sugar - 1 teaspoon.
Salt - 1 tbsp. no slide.
Cut off the stalk of the pepper and remove the seeds. Then wash the pepper thoroughly.
Salt the water in the pan to taste and bring to a boil. Without turning off the heat, drop a few peppers into the pan and blanch for 1 minute.
Then remove one pepper from the pan using a fork. Pour out the water from the pepper.
Place a napkin on the bottom of a pan of water and a jar on top. Sterilize the jar for 15 minutes. Then turn off the fire. Transfer the peppers to a sterilized hot jar.
(It’s very convenient to have a saucepan with peppers for blanching and a saucepan for sterilizing jars next to each other.)
Let's prepare the marinade:
Boil 1.5 liters of water and add salt, sugar, black peppercorns, allspice and a sprig of celery or other herbs. Boil the marinade for 3-5 minutes.
Add vinegar to the jars of peppers, then pour in the hot marinade.
If the marinade is not enough, add boiling water from the kettle. I usually keep the kettle on low heat so that the water is “ready”.
We roll up the jars with sterilized lids. Turn the jars over onto their lids and wrap them in a warm blanket. Leave the jars until completely cool. The peppers are ready for stuffing for the winter.
RECIPE 2
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Wash the sweet bell peppers, which are not very large, thoroughly.
Cut out the stalk and insides with seeds.
Boil the pepper in salted water for 3-5 minutes (the pepper should not lose its elasticity. You cannot overcook it!)
Place the peppers in 2 or 3 liter jars, fill to the top with the brine in which the peppers were boiled, pour in 2-3 tablespoons of table vinegar and roll up.
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RECIPE 3
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Bell peppers for stuffing in winter.
Remove the center of the pepper and wash it. We do everything by eye. Place water in a saucepan, add a little salt, when it boils, add pepper.
After boiling, cook for 5 minutes. We put the peppers in sterilized jars, fill them with the same water in which they were boiled and roll them up.
Place the pepper directly with the water into the jars using tongs. In three or four jars at once, while I put it in one, then in another the pepper will shrink a little.
Note:
It is better to seal it in liter and two-liter bottles. They hold 10-20 peppers, just right for a family of 2-3 people.
RECIPE 4
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A 3-liter jar requires approximately 2 kg of pepper.
We peel the pepper from the seeds and pour boiling water for 20-30 minutes (During this time, it becomes softer and is easily stuffed into jars.) Fill the jar with pepper tightly; you can put smaller peppers into larger ones. Then I fill it with boiling water, cover it with a lid and let it stand, then drain the water and fill it with boiling water again. After that, add 1 tbsp to the jar. spoon of salt, 1 tbsp. a spoonful of sugar and about 70 g of vinegar, a couple of black peppercorns and twist.
RECIPE 5
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Cut out the seeds from ripe, fleshy sweet peppers, wash, place in boiling water for 1-2 minutes and immediately cool in cold water. Place the fruits in prepared jars vertically, with the wide part down.
Fill jars with pepper with hot filling (for 1 liter of water - 70 g of sugar, 35 g of salt, 8 g of citric acid) and sterilize in boiling water: liter jars for 12-15 minutes, two and three liter jars for 20-25 minutes.
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Recipe for delicious, crispy pickled cucumbers.
To prepare delicious, crispy pickled cucumbers we will need:
4 kg of cucumbers;
1 cup of sugar;
1 glass of vegetable oil;
1 glass of vinegar 9%;
40 g salt;
1 tbsp. l. ground black pepper;
3 cloves of garlic;
dill or parsley.
Cut the cucumbers into slices.
Add all the other ingredients to the cucumbers: oil, vinegar, sugar, salt, pepper, herbs and squeezed garlic. Mix everything and leave for 4 hours so that our cucumbers release their juice and infuse. While the cucumbers are infused, we will prepare the jars. Wash and sterilize the jars over steam, fill the lids with boiling water. Cover the sterilized jars with lids and reserve for further use.
After the time has passed, put the cucumbers in sterilized jars and fill them with the resulting juice (you get quite a lot of juice). Cover the filled jars with lids and sterilize (pour water into a saucepan, put a cloth on the bottom of the saucepan, immerse the jars in warm water, bring the water to a boil and leave on low heat for 15 minutes). We roll up the sterilized jars, turn them over and wrap them in a blanket until they cool completely. Delicious, crispy pickled cucumbers prepared according to this recipe will certainly brighten up lunch or dinner on a cold winter day.
My summer "freeze" for the winter
I make this freezing every summer and fall. I put it in all first courses, side dishes, meat, fish, and many other things. The color of the soup becomes colorful and the smell is summery. Everything is done very simply, you get a lot of dressing - one serving makes a 4-liter saucepan.
Onion - 1kg
Carrots - 1kg
Bell pepper (preferably different colors) - 1 kg
Tomatoes - 1 kg
Lots of greens, I usually add parsley and dill. I freeze the rest of the greens separately.
Don’t be confused by the presence of tomatoes; they become a little different when frozen, but they give a wonderful taste.
Everything needs to be cut into strips and cubes. I pass the carrots through a food processor on a medium grater (almost like a Korean grater, but you can grate it as you wish), and I cut the pepper into strips.
I cut tomatoes and onions into medium and small cubes. I just chop the greens finely. I mix everything.
I put them in regular plastic bags and roll them into “sausages” (it’s more convenient to then break off as many as you need).
This year I froze it in lunch bags, they are small - 15X20, just enough to fill a dish for 1 or 2 times.
You can also freeze in plastic containers, but it is not very convenient to remove portions from them and, importantly, they take up much more space in the freezer.
I start this freezing when everything is ready. If this is the first dish, then I freeze it, wait for it to boil and immediately turn it off. And if it’s the latter, then I put it in the freezer, mix it and after a couple of minutes turn off the gas.
I also make greens separately and just freeze them in sausage bags. I cut it, put it in a bag and put it in the freezer, then this “sausage” will easily break apart if necessary.
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Delicious pickled cabbage - white, sweet, crispy!
✔Cut the cabbage into large squares so that you get “stacks” of cabbage leaves. ✔Grate one carrot ✔Cut one hot pepper in half (this is for spicy lovers) ✔Carefully place the “stacks” in a jar, sprinkling with carrots. ✔Put a hot pepper in the middle of the jar (for those who like it spicy). ✔Do not tamp the cabbage. Fold loosely. To prepare brine per 3-liter jar: ✔ Boil 1 liter of water ✔ Add 1 glass of sugar ✔ 2 tablespoons of salt After cooling, add 1/3 cup of 9% vinegar to the brine Pour the brine into the jar. Place the jar in the refrigerator. After three days, the white cabbage is ready, sweet, tasty, crispy.
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Tomatoes are to die for
To the bottom of a 1-liter jar: parsley, garlic, 1 tbsp. l. oils
Cut round tomatoes (not “cream”) into 4 parts and place in jars. For tomatoes - 2-3 onion rings.
MARINADE (for 8 1-liter jars):
3 l. water, 3 tbsp. l. salt, 7 tbsp. sugar, peppercorns, bay leaf - boil. After boiling + 1 glass of vinegar. Cool the marinade and pour over the tomatoes. Sterilize for 12-15 minutes.
My additions:
I don’t recommend the “cream” because... they have little juice. The onion turns out crispy, also very tasty, but you only need 2-3 rings of it, no more, so that there is no characteristic onion smell. The marinade is very tender, not sour, and drinks well. VERY TASTY PREPARATION
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MINT JAM WITH LEMON
First way
250 g mint leaves, 1 kg sugar, 2 lemons, 0.5 liters of water.
Wash mint leaves and stems, lightly dry and chop. Finely chop the lemons with the peel. Place everything in a saucepan and boil for 10 minutes. Leave for a day.
After this, squeeze out the mixture, filter the infusion, add sugar to it and cook until tender. Pour hot jam into boiled jars and immediately roll up.
Second way
400 g mint leaves, 1 kg sugar, 1 teaspoon citric acid, 1 glass of water.
Wash the mint in cold water, drain in a colander, and gently pat dry with a towel. When pouring into a saucepan, alternate with sugar, taken in the amount of half the recipe norm. Pour citric acid mixed in a tablespoon of water on top. Shake, cover and leave for 6 hours. Meanwhile, boil syrup from the remaining sugar and one glass of water, skim off the foam and pour it over the mint that has released its juice. After the required 6 hours, put the mint on the fire and boil over low heat for 5 minutes. Pour the jam hot into sterile jars and roll up.
Third way
Mint jam is not only unusual and very pleasant to taste, but also good for health: it helps with colds and stomach diseases.
200-300 gr. mint
0.5 l. water (I poured more, I just thought so and did it right)
1-2 lemons (better taste and smell)
1 kg. sugar (if more water, then more sugar)
So... collected mint leaves along with twigs and stems (and me with flowers), cut lemons along with the “skin”, pour water and cook for 10 minutes. Let this witchcraft brew brew for one day. After a day, squeeze out the mixture and strain the infusion. Add sugar and cook until tender. The word readiness scared me, but... I cooked it for two hours on low heat, skimming off the foam. Then later... after about three hours I boiled it some more and poured it into jars. It is better to put parchment in the lid to prevent mold from appearing due to condensation after a while. That's all... In winter you will have medicine or just sweet "summer" in a jar.
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ADJIKA "TBILISI" bell pepper - 5 kg.
red hot pepper - 200 gr.
tomato -3 kg.
garlic - 300 gr.
wine vinegar - 0.5 liters
cilantro - 200 gr.
salt - to taste
Wash the peppers, tomatoes, cilantro and let the water drain. Peel the garlic. Remove seeds from peppers. Grind bell peppers, hot peppers, cilantro, garlic and tomatoes through a meat grinder. Place in an enamel bowl, add salt, vinegar and stir. Leave for 8-10 days. Stir twice a day: morning and evening.
After 10 days, pour into jars and put in a cool place.
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The ancients learned to ferment and salt foods to preserve them for the winter. You can salt everything for future use: fish, meat, mushrooms, watermelons, cucumbers, tomatoes... The most commonly used vegetables for pickling are tomatoes, cabbage, garlic and beets. Snacks preserved in this popular way will decorate the holiday table, delight the family on weekdays, and will be useful for preparing other dishes. The processes of pickling and fermenting are not at all difficult to do at home. In this section you can familiarize yourself with various recipes with photos that will help even novice housewives learn how to salt and ferment foods. How to make such preparations for the winter is described in detail and step by step.
The best recipes with photos
The last notes
Eggplants in any form have the amazing ability to harmonize with almost any side dish. Today I will make pickled eggplants with garlic and herbs for the winter. I will put vegetables in jars, but, in principle, they can be stored in any other container.
Golden autumn is a favorite time not only of poets, but also of zealous housewives who turn the gifts of nature into preserves, jams, compotes and marmalade. You can preserve aroma, taste and vitamins in different ways, each of which has its own characteristics. Regardless of which recipe and method you choose, you need to start by preparing the fruits and berries themselves: - fruits and fruits must be moderately ripe: under- or over-ripe ones are not suitable for preparations. In addition, they are not as tasty and fragrant; - you should not choose spoiled berries or fruits with a side: jams and compotes made from them will quickly deteriorate; - gifts of nature should be washed in running cold water immediately before cooking, because in their “pure” form they are stored less; - if the fruits look chemically glossy, soak them for several hours in cold water: some of the chemicals will “come out”; - scald lemons, oranges and other citrus fruits with boiling water before cooking and then rinse; - berries should be washed quickly and carefully, and should not be kept in water for a long time, otherwise they will lose their sweetness and aroma. Jam Sticky sweet smell, delicious “foam” - what would autumn be without jam? Of course, there is a lot of sugar in it, but what a pleasure it is on cold winter evenings! You can make jam with sugar (per kilogram of fruits and berries - about a kilo of sugar) or honey. True, the beneficial properties of the latter will not be preserved in this case - honey does not tolerate heating above 40 °C. The ideal cookware for cooking is wide and shallow (a good old basin), stainless steel or enameled. You can sprinkle the fruits with sugar, and then, after waiting for the juice, start cooking, or you can pour in the prepared syrup, let sit for several hours and boil. Depending on the recipe, boiling can be done once or twice, with a break of 4–8 hours. A few minutes before the end of cooking, it is recommended to add citric acid to the jam (1/4 teaspoon per 1 kg of sugar), in this case the delicacy will not become sugary. The readiness of the jam is determined by the state of the syrup: the “correct” drop should not spread in cold water. The berries in this jam do not float on top, but are evenly distributed. The jam is poured hot into sterilized jars. Recipe: apricot jam with walnuts - almost a classic, but with a twist, more precisely, with a nut. It will require 1 kg of ripe apricots, 750 g of sugar and 100 g of walnut kernels. Cover the washed apricot halves, washed, scalded with boiling water, peeled and chopped nut kernels with sugar and let it brew for about 6 hours until the juice appears (if you end up with little juice, add an incomplete glass of boiled water). After steeping, cook the apricots over low heat until the sugar dissolves. Let the jam boil, remove from heat for several hours and then put back on, cook until the syrup is ready and the fruit is honey-like translucent, skimming off the foam. Pour the finished jam hot into jars and roll up. Jam, jam, jelly Close relatives of jam, they differ from it in greater thickness and the absence of liquid syrup. Jam – contains boiled fruit, and its syrup has a jelly-like consistency. Pectin has a gelling property, which can be added separately or using the gifts of nature rich in it: sour apples, cranberries, raspberries, black currants. Before cooking, fruits and berries are blanched in boiling water, and then poured with syrup (about 450 g of sugar per 1 liter of water) and cooked until cooked - a jelly-like thick syrup and boiled fruits and berries. The latter can be slightly crushed before cooking to release juice. Jelly - unlike jam - is made exclusively from juices and sugar, without fruits. Pectin-containing fruits and berries are ideal for jelly: apples, all varieties of currants, strawberries, cloudberries, blueberries. Lemon juice and gelatin are sometimes added to jelly. You can tell if the jelly is ready by dropping it on a saucer: if the drop hardens and easily separates from the saucer, you can remove the foam and pour it into clean, sterilized dry jars. Jam is berry puree boiled with sugar, slightly denser than jam. Fruits or berries for jam are boiled in boiling water (0.5 liters per 1 kg of fruit) until softened, then wiped. The finished puree is transferred to a basin and boiled, stirring constantly. (You can lightly grease a basin or pan with olive oil.) Add sugar in a proportion of approximately 800 g per 1 kg of puree towards the end. Then we take a test for readiness (the mass should be thick and dense, not spread over the plate) and pour it into prepared jars. By the way, if you take less sugar, 100 g per 1 kg of puree, and boil it not so much, you will get an excellent sauce for desserts and sweet dishes. Recipe: Polish apple jam – eclecticism of jam and marmalade. For it, cut 0.5 kg of peeled apples into cubes and boil under the lid with the addition of three tablespoons of water. Grind everything into puree, add 700 g of sugar and heat until it is completely dissolved. Then add another 0.5 kg of thinly sliced apples and cook for about half an hour. Compote We have loved since childhood, it is cooked easily and simply. And most importantly, it provides room for imagination: you can try any combination of fruits and berries, add white wine (2-3 tablespoons per 1 liter), lemon or orange zest, juices, honey, fructose and even spices. Small fruits and berries go whole into the compote; large ones are better cut into slices. If compotes are closed for the winter, then the fruits are most often poured with sweet water directly in the jars and the jars are sterilized over fire. Those who want to drink compote can immediately cook it in a saucepan, adding fruit, sugar and bringing to a boil. This compote needs to sit for an hour or two under the lid. Recipe: aromatic plum compote. Immerse 0.5 kg of plums in boiling water, pour cold water over them and remove the skin. Pour the peel with a liter of water, strain, add 150 g of sugar, cinnamon and lemon peels and boil for several minutes. Pour the broth over the peeled plums and cook for another three minutes, let it brew. Freezing Freezing is the fastest and most hassle-free method of preparation, as well as the healthiest: vitamins are preserved almost completely, and at any time of the year you can treat yourself to a freshly prepared dessert of berries or fruits. Before freezing, fruits should be kept in the refrigerator for a day, then washed alternately in warm and cold water, peeled, steamed and dried. Fruits are usually frozen in pieces, currants and berries - in bulk. It is recommended to sprinkle apples, peaches and pears with lemon juice first. The prepared products are placed in the freezer for a couple of hours at a temperature of -20 °C, then taken out and poured into plastic trays with a tight-fitting lid or bags (the latter should not contain excess air). Fruit puree can be frozen in ice cube trays and then poured into containers. Such preparations are stored in the freezer for about eight months, but after defrosting they can no longer be re-frozen. Recipe: frozen cherry puree. Pairs well with ice cream, biscuits and other sweets. For it you will need 1 kg of pitted cherries and 3/4 cup of sugar. Rub the berries in a blender with sugar, add a couple of tablespoons of water and bring to a boil, wait until the sugar dissolves and pour into molds. Dried fruits The easiest and fastest way to dry berries and fruits is in the oven. Of course, it’s also possible in the sun, but in September it’s better not to count on it. So, we wash our gifts of nature, get rid of seeds and other stalks. We cut the largest apples and pears into slices. To make the fruit look better and taste better, you can place it in a bowl with pineapple juice and citrus juice, then drain in a colander. Place the blanks on a baking sheet and place in the oven for 12 hours at a temperature of 60–70 °C. Dried fruits and berries should be stored in fabric or paper bags in a dry place or in glass jars with lids. Recipe: homemade dried apricots. Homemade dried apricots are healthy and free of “store-bought” preservatives. To prepare it, wash ripe sweet apricots, remove the seeds and steam the fruits for about five minutes. Dry for about 10 hours at 65 °C. In the same way, only at a temperature of 80 °C, prunes can be cooked.
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