Purslane is a well-known, widespread weed all over the world, which has a number of qualities for which all gardeners unanimously hate it. One of them is ineradicability. Purslane is so resilient that even one seed can be the beginning of this weed taking over an area. To remove purslane from the garden and garden, patience, knowledge and precision in carrying out measures to destroy it are required. In this article we will look at methods of combating purslane on the site.
The first half of spring is stingy with flowering plants. Yes, primroses are already pleasing, but there is a very special plant that you can’t help but be moved by. This is a perennial evergreen ground cover of aubrieta. I think those who saw the low cushions, or, as they say, curtains of this plant during flowering, probably wanted to have it in their garden. And I hasten to please you, aubrieta is a very unpretentious and easy-to-care plant. Although, there are some peculiarities.
Delicious lamb cabbage soup with sweet peppers, tomatoes, potatoes and, of course, cabbage! It takes quite a lot of time to prepare this dish, but this does not mean that you will have to stomp around in the kitchen all day. Prepare vegetables and meat - wash, chop, place in bowls. Then sauté the vegetables and add the lamb. When the soup boils, you can go about your business for about 1.5 hours, then add potatoes and cabbage and cook for another half hour.
If you have an apple tree growing in your garden, naturally you want to get as many tasty fruits from it as possible. Often, beginning gardeners believe that the more magnificent the tree, the greater the harvest. But that's not true. In order for an apple tree to produce a rich, high-quality harvest, so that the fruits are large and juicy, each of its branches must receive enough light and air. When the amount of light falling on the branches is reduced to 30 percent, fruit buds do not form on the trees.
Ferns are one of the categories of indoor plants that are actively gaining popularity. Their luxurious leaves with unique patterns and soothing, mysterious shades of green look so elegant that it is difficult to resist the beauty of ferns, even if there is no suitable place for them. Along with unpretentious ferns, rare, original species are becoming more common. And among them is a bizarre epiphyte polypodium with unusual leaves and colors.
Bigos in Belarusian is a hot dish of sauerkraut and meat, which is prepared in many countries: Germany, Poland, Lithuania, Ukraine and Belarus. Each country has its own cooking characteristics, but the basis is approximately the same everywhere - a mixture of sauerkraut and fresh white cabbage, pork belly and smoked meats. Bigos takes quite a long time to prepare, but the result is worth it. You can easily get rid of the not-so-pleasant aroma of stewed sauerkraut by following my recommendations.
Gardeners, waking up from hibernation, miss gardening, and their hands are reaching for tools. But it is important to approach the issue of pruning ornamental plants competently. It’s not for nothing that they say “measure twice and cut once.” Our article will help you figure out how to give your plants the right spring “hairstyles,” which of your green pets will respond with pleasure to a new haircut, and for which garden residents it is better to wait a while with pruning.
Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about growing them, and, first of all, in open ground. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate climate zones has its own characteristics. We will tell you everything you need to know about growing cucumbers in open ground in this article.
May days delight with warmth and the opportunity to spend more time on the plots. But the long-awaited month of the arrival of stable warmth cannot boast of a balanced lunar calendar. In May, the periods favorable for working only in an ornamental garden or only in a vegetable garden are quite long, and there are quite a few days suitable for any plants. The lunar calendar for May 2019 requires planning and skillful distribution of planting and sowing times.
Snack cake - simple and delicious! This chicken liver cake with vegetables and delicious sauce will decorate a modest family holiday or Sunday lunch. Liver pancakes, also known as the layers of our cake, are very easy to prepare; liver dough is easiest to make in a blender. Pancakes are fried for several minutes on each side. The cream (sauce) for the snack cake is made from sour cream, mayonnaise and herbs. If you grind dill with salt, the cream will turn a light green color.
Despite the popularity of the popular nickname “bottle palm,” it is very difficult to confuse the genuine hiophorba bottle palm with its relatives. A real indoor giant and quite a rare plant, hyophorba is one of the most elite palm trees. She became famous not only for her special bottle-shaped trunk, but also for her very difficult character. Caring for hyophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be selected.
Warm salad with funchose, beef and mushrooms is a delicious dish for the lazy. Funchoza - rice or glass noodles - is one of the easiest to prepare among its pasta relatives. Just pour boiling water over the glass noodles and leave for a few minutes, then drain the water. Funchoza does not stick together and does not need to be watered with oil. I advise you to cut long noodles into smaller pieces with scissors so as not to inadvertently snag the entire portion of noodles in one sitting.
Surely, many of you have come across this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujube”, “Chinese date”, but they are all the same plant. This is the name of a crop that has long been grown in China, and was grown as a medicinal plant. From China it was brought to the Mediterranean countries, and from there jujube began to slowly spread throughout the world.
May chores in the decorative garden are always associated with the need to use every free minute as productively as possible. This month, flower seedlings are planted and seasonal decoration begins. But you shouldn’t forget about shrubs, vines, or trees. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.
Lemon jam
Ingredients:
- 1 kg lemons
- 2 liters of water
- 3 kg sugar
Preparation:
1. Rinse 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 FOR STUFFING BELL PEPPERS
RECIPE 1
***************
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 per 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
********************
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
*******************
Bell peppers for stuffing in winter.
Take out the middle 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
*******************
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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In pickling, the main preservative is salt: the brine concentration reaches 20-30%. The best known salting is cucumbers and tomatoes, but mushrooms, watermelons, zucchini, eggplants, sweet peppers, garlic, and corn are also salted. The best containers for open salting are wooden tubs and barrels made of oak, linden, and aspen. Pickles can be rolled into pasteurized glass jars. Spicy herbs (dill, tarragon, parsley, celery), bay, coriander, horseradish root and garlic are usually added to the brine. Currant, cherry, and oak leaves add crunchy properties to salted vegetables. For a specific sourness, the brine is made with apple or sorrel juice; for the sake of piquancy, add a pod of hot pepper. Pickles are served on the snack table in winter; they go as a traditional snack with vodka, but also go well with beer.
There are 135 recipes in the "Salting" section
Salted trout with salt and sugar
We offer a simple recipe for salting trout at home. Please note that we used coarse salt for salting. If you have finely ground salt, then you need to use less of it, otherwise the fish will turn out too salty. This method of salting is suitable for any...
Salted green tomatoes with horseradish and dill
This recipe is like a last greeting to the passing warm days and generous harvests. Usually traditional varieties of tomatoes are used for it, but in this recipe green cherry tomatoes are used for pickling. Some chefs advise keeping green tomatoes in boiling water...
Korean tomatoes for the winter
Korean-style tomato preparation consists of tomatoes placed in a jar, which are alternated with a spicy mixture of grated peppers and carrots with spices. The spicy snack can be eaten immediately after preparation, or you can prepare it for the winter. For uh...
Tomatoes for the winter using the cold method
When preparing vegetables for the winter, housewives face many inconveniences. Tomato peels burst from boiling water, tin lids swell and fly off, the sterilization process is too long. This cold process tomato recipe solves all...
Stuffed salted eggplants
Recipe for stuffed salted eggplants, which can be served after just a week of pickling. If you are preparing salted eggplants for the winter, you need to drain the brine, boil it, and you can add a little vinegar. After this, place the eggplants in...
Hot salted milk mushrooms
Hot salted milk mushrooms are easy and simple to prepare. You just need to take the time to pre-process the mushrooms, i.e. Remove leaves and blades of grass, soak in cold water to remove the bitterness, and then boil. After this, simply laying the milk mushrooms...
Salted green tomatoes with mustard
Salted green tomatoes prepared according to this recipe are very tasty, although it will take 4-5 weeks to salt. Salted tomatoes with mustard should be stored in a cool place at a temperature of +3-5C. The products in the recipe are for 4-5 kg...
Quick lightly salted cucumbers
A recipe that allows you to prepare quick lightly salted cucumbers in just a couple of hours. The smaller you cut the cucumbers, the faster they will salt. However, I don’t recommend cutting it too much. It’s better to keep the cucumbers with salt and spices for an hour or two longer. ...
Salted black milk mushrooms (cold method)
According to this recipe, salted black milk mushrooms are not pre-boiled, which is why the method of pickling mushrooms is called cold. The milk mushrooms turn out crispy, just like well-salted mushrooms should be. Salted milk mushrooms are placed in jars and stored in the refrigerator...
Salted white milk mushrooms (cold method)
Salted white milk mushrooms are a real delicacy among mushroom preparations. Imagine dense, crispy mushrooms with the addition of aromatic sunflower oil or sour cream, with chopped fresh herbs or simply with finely chopped onions. It's very tasty...
Lightly salted cucumbers with sweet peppers
Lightly salted cucumbers with sweet peppers are a 2-in-one appetizer. You will get lightly salted cucumbers and nice crispy peppers, which can be served along with cucumbers. If not all the cucumbers are eaten at once, transfer them to a smaller jar...
Lightly salted fish in bags
Do you know that it’s very easy to cook lightly salted fish at home? Herring is very profitable in terms of salting. It cooks quickly, and the taste when finished is very decent. Using bags for salting fish allows you to avoid fish...
Homemade “smoked” mackerel
Homemade “smoked” mackerel can be prepared without a smokehouse, using brine with the addition of spices and onion skins (or black tea). With this method of salting fish, the mackerel carcass does not need to be gutted. In a day the mackerel will be ready. ...
Salty nests
Duplyankas, like milk mushrooms, belong to the same genus - laticifers. And, like milk mushrooms, hollow milk mushrooms must be soaked in water and/or boiled before salting. You will have to tinker, but in winter you will be pleased with a jar of crispy salted mushrooms that you can add...
Salted black milk mushrooms
Salted black milk mushrooms turn out crispy, dense and very pleasant to the taste. They can be added to salads or served simply, seasoned with aromatic butter. Salted milk mushrooms prepared according to this recipe can be stored in the refrigerator or...
Salted mushrooms
The first step is to distribute the mushrooms according to varieties - svinushki, volnushki, nigella. You can salt together types that are approximately the same in taste and properties. The time and method of preparation, as well as the method of salting, depend on the type of mushroom. Pickling greens - leaves...
Canned cucumbers and tomatoes
I offer a step-by-step recipe for canned cucumbers and tomatoes. It is not necessary to preserve cucumbers and tomatoes separately in jars. These vegetables go well together. If you select vegetables by color and lay them out in layers, you will get not only delicious...
Peppers, preserved with honey
Peppers preserved with honey is a recipe for those who are tired of regular snacks. Although no matter how you preserve bell peppers, they always turn out delicious. In this recipe, the marinade is prepared with the addition of honey, so canned peppers in honey...
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.
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