"Naked" pickled tomatoes For cooking you will need: 1 kg of tomatoes; 1 small bunch of dill; 1 head of garlic; 1/3 hot red pepper pod. For the marinade: 1/2 liter of water; 1/3 cup sugar 1/4 cup salt 1/4 cup 9% vinegar peppercorns; Bay leaf. Wash the tomatoes. Make cruciform cuts on them and pour boiling water over them for 10 minutes. Then dip the tomatoes in cold water. Peel the tomatoes off. For the marinade, combine water, vinegar, spices, salt and sugar. Bring to a boil, remove from heat and cool. Chop the dill and garlic finely. Pepper to clear of seeds and cut into half rings. Peeled tomatoes, put in a jar, sprinkle with chopped herbs, garlic and red pepper. Pour in warm brine and leave to marinate for one day. Delicious quick pickled tomatoes are ready. Bon appetit, please your loved ones!

Comments 2

Classes 83

Winter squash appetizer (incredibly tasty stuff) It's incredibly tasty. With potatoes, with rice, with buckwheat, with pasta, in general with anything. Very, very tasty. Squash can be easily replaced with squash. Ingredients Patissons - 3 kg Sweet Bulgarian pepper - 1 kg Ripe meaty tomatoes - 1 kg Parsley - 200g Garlic - 2 heads Salt - 80g Granulated sugar - 200g Refined sunflower oil - 350ml Vinegar 9% - 100g Black peppercorns - 10-12 pcs Pepper sweet peas - 5 pcs How to cook Tomatoes, parsley and garlic mince, add sugar, salt, oil, pepper and vinegar, bring to a boil. In the boiling marinade, put squash, cut into cubes and sweet peppers, cut into the same cubes. Boil the resulting mass for 60 minutes. Put the hot mass in prepared sterilized jars, roll up with sterilized lids, turn over, wrap it with something warm, for example, a woolen or cotton blanket, and leave it wrapped until it is completely cooled. Store the snack in the refrigerator.

Comments 1

Classes 111

Salad "Korean appetizer of cucumbers with carrots" A very spicy and tasty appetizer for lovers of Korean dishes. Ingredients for 5 liter jars: - 3 kg of cucumbers, - 1 head of garlic, - 500 g of carrots, - 500 g of sweet bell peppers, - 500 g of onions, - 1 pod of hot pepper, - 2 tbsp. tablespoons of salt, - 5 tbsp. tablespoons of sugar, - 150 ml of 9% vinegar (can be replaced with apple cider), - 150 ml of vegetable oil. Preparation: 1. Wash, peel and grate carrots for Korean carrots. 2. Rinse cucumbers well and cut into slices. I recommend using cucumbers for pickling for this salad, rather than long salad varieties. 3. Wash the bell pepper, make an incision and remove the stalk with seeds. Cut the pepper into strips. Cut hot pepper into slices. 4. Pass the garlic through a press. Cut the onion into half rings. 5. Put cucumbers, carrots, bell peppers, hot peppers, onions and garlic into a deep container. Add salt, sugar, vegetable oil and vinegar. Leave the salad to marinate for 3 hours. Stir the salad periodically. 6. Arrange the salad in sterilized jars. Place in a deep container, the bottom of which is lined with a towel. Fill with water so that it does not reach the neck and cook in a water bath for 30 minutes. After the expiration of time, roll up the cans, wrap them up and leave to cool. This salad keeps very well in a cold place. Bon Appetit!

Comments 6

Classes 515

PICKLED CUCUMBERS UNDER A CAPRON LID FOR WINTER In order not to bother with pickling and lids for a long time, pickled cucumbers for the winter can be prepared in jars under a nylon lid. Such a blank is stored excellently in a cold cellar. Pickled cucumbers stand for a long time and turn out to be delicious if greens of the variety most suitable for pickling are used for pickling. In addition, damaged cucumbers should not be salted, especially if they have traces of diseases. It is advisable to sterilize the jars before laying the cucumbers, and pour boiling water over the nylon lids. Such preparation will eliminate the likelihood of developing butulism in salting. Pickled cucumbers with horseradish Ingredients (per 9 liters): 4.5 kg of cucumbers; several sheets of horseradish; 10 pieces. inflorescences (umbrellas) of dill; 4 cloves of garlic (add more) 4.5 liters of water; spoonful of 20 ml of vodka and vinegar (about a tablespoon). Necessary manipulations: The collected cucumbers are soaked in cold water for about 4 hours. The chives are peeled from the husk, the greens are thoroughly washed and dried. Garlic and herbs are laid out at the bottom of sterilized jars, cucumbers are tightly placed on top. Next, you need to prepare the brine for pickling. Salt is poured into boiling water, vodka and vinegar are poured. Boil the brine until the salt is completely dissolved. Cucumbers are poured with this brine and immediately the jars are covered with nylon lids. Store pickles in a dark, cool place. Pickled cucumbers with parsley Ingredients (calculated for a 3-liter jar): cucumbers - how much will fit in a jar; a couple of leaves of horseradish; 75 g salt; 3 laurel leaves; a bunch of parsley, dill umbrellas, if desired, you can add 5 young leaves of cherry, oak, black currant; 4 cloves of garlic, as much as possible; a dozen peppercorns. The amount of spices is changed at your discretion. Preparation: After the cucumbers are washed, soak them for at least 5 hours in cold water. The water needs to be changed periodically. Greens, garlic and fragrant leaves are placed in clean jars. Next, the cucumbers are laid, stuffing the jar tightly with them up to the shoulders. Salt is poured directly into a jar of cucumbers, then poured with cold water, not reaching a few centimeters to the edge of the neck. Then they close the jar with a nylon lid and shake it so that the salt dissolves in the water. If you are afraid that the brine will not work out evenly, dissolve the salt in water, and then pour the cucumbers in the jar with the prepared brine. It is important that about 2-3 cm of free space remains from the edge of the container neck. Having closed the jars with pickles with nylon lids, they are sent for storage in the cold.

Comments 7

Classes 625

The best recipe for eggplant caviar for the winter Ingredients: -Eggplants of medium size 1.5 - 2 kg., -Onion 300 - 400 g., - Sweet peppers 3-4 pieces, -Carrots 2 - 3 pieces, -Tomatoes 5 - 6 pieces, -Garlic 2 - 3 cloves, Salt, pepper. To begin with, rinse the eggplants, pierce them in several places with a fork or knife, then put them on a baking sheet and bake in the oven at a temperature of 180-200 * C until they become soft. Let the eggplants cool and peel them. Now we are preparing the rest of the vegetables. Cut the onion and pepper into small cubes, three carrots on a grater. Fry everything in vegetable oil. Now you need to scald the tomatoes with boiling water and peel them off. I got the hang of doing it a little differently: I put the tomatoes on the vegetables in a frying pan and cover for a few minutes with a lid, then turn over and cover again. Fast and convenient! Now, finely chop the eggplants and peeled tomatoes with a knife, and send them to the pan with the rest of the vegetables. Salt and pepper to taste. Cover with a lid and evaporate our caviar over low heat, stirring occasionally, until a thick consistency, but not less than 15-20 minutes. Add chopped garlic a couple of minutes before cooking. Then we lay out in sterilized warm jars. Cork tightly with lids and turn it upside down until morning

Comments 2

Classes 275

VERY, VERY DELICIOUS CUCUMBERS))))) I advise everyone. for 1 liter of water: 4 tablespoons sugar (no slide !!) 1 tbsp. salt (with a slide !!) 100 g of vinegar !! method of preparation: In each (liter) jar: 1 horseradish sheet 1 tooth. garlic 1 leaf of laurel. sheet 1 umbrella. dill 2-3 pcs. peppercorns Pour boiling water 2 times - pour into the sink .... For the third time, pour brine ... roll up and under a fur coat ....))) HONESTY, HONESTY ..... very, very tasty .... (this is my great-grandmother's recipe))) Bon appetit!

Comments 51

Classes 3.4K

Eggplant stuffed with vegetables for the winter, lick your fingers! Small bouncy eggplants - 2 kg; 50 gr. dill and parsley; 0.5 kg of white onions and carrots; Garlic - 1 head; Table salt and vinegar. Detailed preparation: The eggplants for this recipe should be ripe but strong. There should be no dents, dark spots or other substandard conditions. After washing, remove the stem from each vegetable with the adjacent green part. Then cut the vegetables along one side to make long "gaps". Peel and disassemble the head of garlic. Chop the onions and carrots into thin strips - stew until soft, then mix with the garlic passed through the "squeezer". Add salt to taste and finely chopped greens into the stuffing mass. In a large saucepan with boiling water, always salted, blanch all the eggplants for 20 minutes. Throw immediately into cold water, after half a minute remove and put on a towel to absorb the water. Fill the cuts of the blanched eggplants with the vegetable mixture. In an upright position, place the workpieces in liter cans. Pour 1 tablespoon of vinegar 6% or 9% into each, no difference. Sterilize for a long time, at least 40 minutes. If you have an airfryer, then use it for sterilization, in this device its quality will be higher, and it will take only 20 minutes for a liter jar. Roll up lids and refrigerate preservation.

Kiwi jam and lemon jam, baking powder and thickener for sauces - unusual preparations will help diversify the menu and make cooking easy and enjoyable. Quite recently, we talked about. However, some have already managed to appreciate the original taste of garlic jam and surprise their loved ones with this exotic delicacy :)

We continue the theme of unusual blanks, because I still have a lot in stock, tasty and)

You will need:

• Wheat flour (premium grade) - 115 g.
• Soda - 85 g.
• Citric acid - 35 g.

Recipe:

1. The flour is sifted through a sieve into a deep bowl.
2. Soda, citric acid are added to the sifted flour and everything is mixed well.
3. The finished baking powder is packaged in clean (always dry) jars, closed with a lid.
4. Store in a dry place.

Important: The proportions of ingredients (as well as the composition) can be different: try, experiment, choose the ratio that suits you. A self-made baking powder is used (like a ready-made commercial one) for cooking, and so on.

You will need:

• Lemon - 2 pcs.
• Sea salt - 50 g.
• Allspice (peas) - 60 g.
• Garlic - 2 cloves.

Recipe:

1. Lemons are thoroughly washed, poured over with boiling water and dried using an ordinary paper towel.
2. Peel off and cut into small pieces.
3. cleaned and crushed using a press (garlic press).
4. The garlic gruel is mixed with chopped lemon peel, spread in an even layer in a heat-resistant form and placed in the oven. Dried at about 100 ° C for about 15-17 minutes.
5. Allow the mixture to cool and add allspice and sea salt to it.
6. The resulting composition is thoroughly ground using a blender.
7. Ready lemon salt is slightly dried, packaged in clean, dry jars with lids.
8. Store at room temperature.

Important: Lemon salt will make dishes more delicious and aromatic.

Sauce thickener "Beurre manie"

Bermanye is a thick French sauce. They use it in order to give the necessary density to others, at the same time complementing their taste and making it even more refined and perfect. Translated from French, "beurre manie" means "stirred butter". In principle - the way it is. To prepare the sauce, take butter and flour, which are mixed together and frozen. The butter envelops every particle of the flour, as it were, and dissolves only when it gets into the hot liquid. Flour gradually thickens the consistency of the sauce and makes it more homogeneous.

You will need:

• Butter - 100 g.
• Wheat flour - 100 g.

Recipe:

1. Put the butter in a cup and leave for several hours at room temperature to soften.
2. As soon as it has become soft, sifted flour is added to it and rubbed all together until a homogeneous mass is obtained.
3. Small, cherry-sized balls are formed from it.
4. The prepared blanks are put into the freezer for an hour, and after they freeze, they are packaged in small sachets in portions.

Important: Store the sauce in the freezer. Use 1-3 balls (depending on the desired consistency) per 0.5 liter of sauce.

You will need:

• Kiwi - 1 kg.
• Gelatin - 6 g.
• Juice of half a lemon.
• Sugar - 1 kg.
• Food coloring (green) - optional.

Recipe:

1. Gelatin is soaked in a little water (proportions are indicated on the package).
2. Kiwi is washed, peeled, minced using a blender or meat grinder, and placed in a small saucepan.
3. Add the juice of half a lemon, gelatin, sugar to the chopped kiwi and stir everything well.
4. Put the pan on a small fire and, stirring constantly, bring the mass to a boil.
5. Boil the kiwi for about 10 minutes, until it thickens. At this stage, if desired, food coloring is added - then the jam takes on a beautiful emerald hue.
6. Hot packaged in sterilized jars, rolled up.
7. Store the workpiece in a cool room.

Important: Instead of gelatin, for making kiwi jam, you can use gelling agents: "Zhelfix", "Confiture" and others.

You will need:

• Vanilla (in pods) - 3 pcs.
• Vodka - 100 ml.

Recipe:

1. The vanilla pods are cut in half and placed in a bottle.
2. Pour them with vodka and let the vanilla extract brew for 1.5 - 2 months, not forgetting to periodically shake the bottle.
3. After the specified time, the pods are removed from the bottle and discarded.
4. Store in a cool dry place.

Important: Vanilla extract is used for cooking, and so on.
According to the same recipe, you can prepare not only vanilla, but also mint (menthol), orange, and lemon extracts. For this, 100 ml. add vodka: ½ cup leaves (washed and crushed); zest of 1 large orange; zest of 2 lemons.

You will need:

• Champignons - 500 g.

Recipe:

1. Wash the mushrooms thoroughly, separate the caps and cut them into thin strips, about 3-5 mm thick.
2. Cut into one layer, spread on a baking sheet, pre-covered with parchment paper.
3. They put it in the oven and dry the mushrooms for about an hour at a temperature of 45-50 ° C. Then the temperature is increased to 80 ° C and the mushrooms are dried until tender. The oven door is left ajar during drying.
4. The dried mushrooms are ground into powder using a coffee grinder.
5. The mushroom powder is transferred to a dry, tightly sealed dish.
6. Store in a dry, dark, cool place.

Important: For the preparation of mushroom powder, you can use not only champignons, but also white, and chanterelles and others; or take not one kind, but several. Just keep in mind: the powder prepared from the legs of most tubular mushrooms will come out coarse, it will not boil well. It is best to use hats.

Mushroom powder is used for the preparation of various, gravy, sauces; as a seasoning for vegetables, meat and fish dishes. Immediately before use, it is poured with warm water, let it brew for about half an hour. Add to the dish 5-15 minutes before the end of cooking.

You will need:

• Potatoes - 330 g.
• Sugar - 250 g.
• Vanilla sugar - 10 g.
• Water - 80 ml.
• Rum - 20 ml.
• Ground spices in approximately equal proportions (, cloves, nutmeg) - 1 teaspoon (you can use the same amount of ready-made spice mixture for).

Recipe:

1. thoroughly wash, clean and boil until tender.
2. While still hot, mashed potatoes.
3. Sugar is dissolved in water, put on fire and brought to a boil.
4. Mashed potatoes, spices, vanilla sugar are added to the boiled syrup; reduce heat to low and cook, stirring continuously, for about 15 minutes. Rum is added about a minute before the end of cooking, after which it is immediately removed from the heat.
5. The finished product is transferred to sterilized jars, tightened with lids, allowed to cool and stored.

Drunk beetroot with lemon jam

You will need:

• Beets - 1 kg.
• Lemon (large) - 2 pcs.
• Sugar - 0.5 kg.
• Vanilla sugar - 10 g.
• Citric acid - 0.5 tsp.
• Red wine (ideally Cahors) - 100 ml.

Recipe:

1. thoroughly wash, clean and boil until tender in water with citric acid. Citric acid is added so that the beets do not lose their color during the cooking process.
2. The boiled one is rubbed on a fine grater or crushed using a meat grinder.
3. Add red wine, granulated sugar to the resulting mass, bring the mass to a boil and cook for about an hour and a half.
4. The lemons are washed, the zest is rubbed on a fine grater, and the juice is squeezed out of the fruits themselves.
5. After the jam has boiled for an hour and a half, juice and lemon zest, vanilla sugar are added to it; boil for about 15 minutes more, packaged in sterilized jars and roll up.

You will need:

• Onions - 1.5 kg.
• Sugar - 200 g.
• Dry wine - 200 ml.
• Butter - 50 g.
• Wine or fruit vinegar - 3 tbsp. spoons.
• Thyme (dry) - 1 tsp.
• Ground coriander - 0.5 tsp.
• Salt - 2/3 tsp.

Recipe:

1. Peel, wash and cut the onion into thin half rings.
2. Melt butter in a saucepan, spread and simmer it over low heat until it becomes transparent.
3. Then salt, sugar, vinegar, wine are added to it, everything is mixed well.
4. As soon as the mixture boils, the heat is reduced to a minimum.
5. Boil, stirring constantly, until the onion begins to caramelize.
6. Ready onion jam is packaged in sterilized jars, rolled up with lids and stored in a cool dark room.

You will need:

• Lemons - 1 kg.
• Water - 400 ml.
• Sugar - 1.5 kg.

Recipe:

1. Lemons are thoroughly washed, peeled and dipped in boiling water for 20 minutes.
2. After the indicated time, the lemons are washed again in cold water and cut into small pieces, removing all the seeds.
3. The sugar is combined with water and a syrup is prepared.
4. As soon as the syrup boils, slices of lemon are dipped into it, the jam is allowed to boil and it is immediately removed from the heat.
5. Allow it to cool completely, then bring it to a boil again and cool it again.
6. Ready jam is packaged in sterilized jars, rolled up and stored.

You will need:

• Lemons (large) - 2 pcs.
• Oranges - 800 g.
• Ginger root - 150 g.
• Sugar - 500 g.
• Water - 200 ml.

Recipe:

1. Wash the lemons, peel them, remove the seeds, and grind the pulp using a blender.
2. Oranges are also washed, peeled and ground with a blender or meat grinder.
3. Ginger is washed, peeled, crushed.
4. Chopped oranges, lemons and ginger are mixed, water is added, put on low heat, brought to a boil and boiled for 2-3 minutes.
5. Then sugar is added to the fruit mass and, stirring constantly, continue to cook over low heat for another 20 minutes.
6. The finished jam is laid out in sterilized jars, rolled up and put away for storage.

You will need:

• Oranges - 500 g.
• Pumpkin - 1 kg.
• Sugar - 1 kg.

Recipe:

1. The pumpkin is washed, peeled and seeds removed, and the pulp itself is cut into small cubes.
2. Put the chopped crushed into a saucepan, cover it with sugar and set it aside until the pumpkin lets out the juice.
3. Wash oranges, rub the zest on a fine grater, remove the peel; the pulp is chopped using a blender or meat grinder.
4. As soon as the pumpkin gives a little juice, put the saucepan over low heat.
5. After boiling, orange zest and pulp are added to the jam, and the jam is boiled for another 5 minutes.
6. Hot poured into sterilized jars, rolled up and stored.

You will need:

• Oranges - 1 kg.
• Lemon - 1 pc.
• Sugar - 1 kg.
• Water - 250 ml.

Recipe:

1. The oranges are washed, peeled and cut into small pieces, removing all seeds.
2. Wash the lemons, wipe dry, rub the zest on a fine grater, peel, remove the seeds and also cut into small pieces.
3. Sugar syrup is made from sugar and water.
4. Then orange and lemon slices are added to it, allowed to boil, removed from heat and left to the side for 2 hours.
5. After the indicated time, the jam is again put on low heat, brought to a boil, boiled for 2-3 minutes and again set aside for a couple of hours.
6. Add lemon zest to the jam, bring to a boil for the third time and continue to cook until thickened, stirring constantly.
7. Ready jam is poured hot into sterilized jars, rolled up and stored.

You will need:

• Orange peels (dried) - 500 g.
• Lemon - 1 pc.
• Sugar - 700 g.
• Water - 600 ml.

Recipe:

1. Dried orange peels are poured over with warm water and left to swell.
2. Then the water is drained, and the crusts are crushed using a blender, meat grinder, or simply cut into small strips.
3. The lemon is thoroughly washed and the zest is rubbed on a fine grater. Remove the peel and bones, and cut the pulp into small pieces.
4. Syrup is prepared from water and sugar and, as soon as it boils, crushed orange peels, zest and lemon pulp are added to it. Allow the jam to boil for 2-3 minutes and remove from heat for 2 hours.
5. Then they put it on the stove again, boil for 2-3 minutes and set it aside again for a couple of hours.
6. For the third time, put the jam on a small fire and, stirring often, cook until it thickens.
7. Ready jam is poured into sterilized jars and rolled up.

Citrus Jam Secrets:

The oranges, lemons, and other citrus fruits you select for your jam shouldn't be overripe. The fact is that overripe fruits quickly lose their shape, as a result, the jam will look unpresentable.

Citrus jam must be cooked over low heat, stirring often and skimming off, otherwise the remaining foam particles will cause the finished product to quickly deteriorate.

It is necessary to store citrus jam in a dark, cool room.

: the selected ingredients are placed in a container that is tightly closed, poured with vinegar and placed in a dark place for 3 weeks.

Hot way: the mixture is placed in a tightly closed container (most often in a bottle). The vinegar is brought to a boil and immediately poured over the selected ingredients. After that, the bottles are tightly closed and placed in a dark place for 2 weeks.

Cold-prepared vinegar does not taste as pronounced as hot-cooked vinegar.

Important: Whichever cooking method you choose, remember that if you add a little sugar or honey to the vinegar, you will get a more balanced taste.

And, finally, I would like to mention one more useful culinary, the preparation of which will not take much money and time from you, but its benefits will be invaluable. It's about citrus powder. It's not long to wait for the holidays; it is at this time that, as a rule, a lot of peel from citrus fruits - tangerines, oranges, grapefruits and others - remains. We will use it for our blank.

So, the peel of citrus fruits is poured over with boiling water, the loose white layer is removed (from the inside), and left to dry. Dry crusts are ground with a coffee grinder and stored in a clean, tightly closed container.
They are used as a natural flavoring agent in the preparation of various baked goods, jelly, jelly, and so on.

Surely you also have favorite, proven over the years, unusual blanks. A kind of magic sticks that help diversify the menu and facilitate the cooking process. Share them in the comments, pamper the lovers of our club with your signature delicacies;)

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Home canning has long ceased to be a relic of the Soviet past, and modern hostesses are trying to prepare delicious preparations for the winter for their families from seasonal vegetables and fruits, without preservatives and other chemicals inherent in store canned food.

And of course, I am no exception. For several years in a row, I have been collecting golden recipes for winter preparations on the Home Restaurant website. Recipes from mom's notebook, homemade recipes like grandmother's, recipes for jam and jams, pickles, adjika ... these are not all homemade preparations for the winter, recipes with step-by-step photos presented on the Home Restaurant website.

In the section "Blanks for the winter" you will find the most delicious recipes for blanks for the winter time-tested and more than one generation of housewives, as well as homemade preparations for the winter according to modern adapted recipes. Golden recipes for winter preparations from the site are proportions verified to the gram, time-tested recipes, a detailed description of the canning process with high-quality photos, and, of course, a predictable result in the form of mouth-watering and tasty jars with twists.

For your convenience, all golden recipes for delicious preparations for the winter are accompanied by step-by-step photos. After all, you must admit that it is very convenient to prepare delicious preparations for the winter, looking through recipes with step-by-step photos in your kitchen from your phone or tablet. If you liked the golden recipes for winter preparations from the Home Restaurant website, do not forget to share them with your friends on social networks, and also write your comments and reviews on the preservation recipes on the site!

Cooking a delicious vegetable salad for the winter. Thanks to the large amount of vegetables, the preservation is very juicy and aromatic. It goes well with the main courses of meat, poultry or fish. This vegetable appetizer is a great addition to the side dishes of potatoes, rice or ...

This year I had a large harvest of plums at my dacha. Therefore, in addition to the traditional jam and compotes, I decided to make a hot plum sauce for the winter. It goes well with meat and poultry dishes, it can be used as a dressing ...

A wide variety of preparations for the winter can be prepared from eggplants. Eggplant goes well with other vegetables, garlic, and various spices. Today I will tell you another simple recipe for canned eggplant with red bell pepper in a garlic marinade. Delicious pickled eggplants ...

Today's spicy zucchini salad for the winter without sterilization is a delicious homemade preparation, easy to prepare and available to everyone. This recipe won't take you long. You just need to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and ...

Cabbage, carrots, onions, peppers, tomatoes and apples - these ingredients go well with each other, and you get a delicious and beautiful salad. I'll tell you even more - you can close such a salad with cabbage and apples for the winter. Believe me, this preservation is nice ...

Many housewives stock up on zucchini for the winter, preparing various canned dishes from them. One of them is a zucchini stew for the winter without sterilization. Preservation turns out to be very tasty, aromatic, slightly spicy thanks to bitter pepper (its amount can be adjusted to taste). Vegetable ...

Dear friends, my today's recipe will appeal to those who love spicy dishes. After all, I want to invite you to cook chili sauce with me for the winter. It contains only hot peppers, tomatoes, salt and vinegar. But believe me, these four ingredients ...

We prepare a snack, very simple in terms of components and cooking technology, from seasonal products - a vegetable stew for the winter without sterilization. In order for the preservation to be tasty and well stored throughout the winter, it is necessary to correctly select the ratio of all components. Therefore, today I will tell you in detail ...

Did you know that you can cook pickled garlic for the winter with cloves, and not just whole heads? It turns out to be a great appetizer - very tasty, bright and interesting. But at the same time it is very budgetary - after all, the main costs for its preparation are only ...

We do not spend summer time in vain and idly, dear hostesses! We preserve, prepare good harvests of vegetables for future use! These are the secrets of canning some of the most common types of vegetables I would like to share with you.

Cucumbers

Choose cucumbers with black pimples for pickling and pickling, as with white ones they are more suitable for fresh food. If cucumbers grow in your country house, pick them in the morning and immediately start preserving them. These cucumbers do not even require soaking. They just need to be well rinsed and cleaned of soil.

Cucumbers that were removed from the garden a few hours ago should be soaked in cold water for several hours. They will restore their elasticity and re-absorb the lost moisture.

We distribute cucumbers in a jar sideways to each other, but not tightly, do not press them too much, otherwise they will lose their "crispness". For the same reason, they should not be poured with boiling brine, which has a temperature above 90 degrees.

Tomatoes

Only late varieties are used for preservation. You can salt green tomatoes, red, pink. For canning tomato juice, take tomatoes that are not fleshy, large and very ripe. And for pickling, on the contrary, medium and small in size, fleshy and strong to the touch.

Of the spices, tomatoes react best in conservation to parsley, dill, horseradish, garlic, hot peppers and black peppercorns.

Squash

This vegetable for pickling, pickling is better to take the same size, thin-skinned. We cut off from them (from squash) the stalk with pulp, but not more than one centimeter. It is better to wash the squash with a soft brush in running water. This vegetable does not require soaking. We put small fruits as they are in a jar, and cut large ones into pieces. Squash love celery (its root), mint leaves, horseradish, parsley, garlic, dill.

Pepper (hot and sweet)

It is a vegetable that retains most of its vitamins when canned compared to other vegetables. Red sweet peppers are more suitable for pickling. As a seasoning for other vegetable twists, it is better to use hot peppers, and white peppers are best suited for stuffing. It can be frozen, salted.

There is a certain culture in our country that is passed down from generation to generation - to make preparations for the winter. Blanks for the winter, grandmother's best recipes were not preserved for everyone and were passed on in the cookbook. But, there is nothing wrong with that. We live in the era of the Internet, which means that we can quickly and easily share information with each other.

It often happens that a person rolls, for example, cucumbers. It seems that he added vinegar, salt and pepper in the required proportions, but in the end, all the same, the taste turned out to be somehow different. What should the taste be? The human brain is unique and it remembers everything from childhood. Therefore, it is grandmother's preparations from childhood that will be "that taste" for each person. So, preserving vegetables for the winter should be done according to recipes with photos from trusted sources. It is these recipes for winter conservation that are collected on our website.

Of course, in the modern world there is a lot of debate about whether preserving food for the winter is the best way to harvest it. Here opinions are divided, someone says that if there is not enough vinegar, then everything is fine. Other housewives prefer to do without vinegar at all, which is also possible. Therefore, you need to understand what kind of recipe and approach to nutrition is suitable for you and your family, and there are countless recipes for preparations for the winter with a variety of vegetables, fruits, berries.

How to choose the best blanks for the winter, reviews will help determine recipes with photos. Each article or recipe on our site has a form where you can leave comments, even without registration. Thus, a person is always in touch with the author of the recipe and can personally clarify a particular issue. But, another important plus is the ability to leave your feedback on a specific recipe after the preparation has been made and tasted.

Some housewives think that harvesting is difficult and only experienced housewives can do it. In fact, this process is not as terrible as it might seem at first glance. Perhaps your mother had the whole kitchen in a pair and in jars when she was doing the preservation for the winter, but do not forget that the time has changed a lot and modern means, technology help to cope with the process quickly, successfully and, of course, successfully.

05.01.2019

Peppers with eggplant for the winter

Ingredients: pepper, eggplant, garlic, dill, oil, vinegar, salt, sugar, seasoning, water

Peppers and eggplants in a fragrant marinade - such a preparation for the winter will definitely be a great success in the cold season. Do not forget about this recipe in the season when vegetables are most delicious and juicy.
Ingredients:
- 1 kg of bell pepper;
- 1 kg eggplant;
- 5 cloves of garlic;
- 100 grams of dill;
- 100 ml of vegetable oil.

For the marinade:
- 30 ml of apple cider vinegar;
- 20 grams of table salt;
- 15 grams of sugar;
- pepper;
- coriander;
- Bay leaf;
- grain mustard;
- water.

14.12.2018

Delicious green tomatoes for the winter in a hot way

Ingredients: green tomatoes, bay leaves, garlic, dill, water, salt, sugar, vinegar, peppercorns

Ingredients:

- 1 kg. green tomatoes;
- 2-3 bay leaves;
- 2-3 cloves of garlic;
- 3-4 sprigs of dill;
- 1 liter of water;
- 1 tbsp. salt;
- a third of tbsp. Sahara;
- 1 tbsp. vinegar;
- 4-5 peas of black pepper.

10.11.2018

Mushroom caviar from honey agarics with carrots

Ingredients: honey mushrooms, carrots, onions, garlic, oil, laurel, pepper, salt

From honey agarics, I harvest mushroom caviar every year. The workpiece is not only tasty, but great. The most important thing is that preparing it for the winter is as easy as shelling pears.

Ingredients:

- 350 grams of honey mushrooms,
- 50 grams of carrots,
- 50 grams of onions,
- 2 cloves of garlic,
- 3 tbsp. vegetable oil,
- 2 bay leaves,
- 3 peas of allspice,
- salt
- black pepper.

16.09.2018

"Hunter" salad for the winter

Ingredients: carrots, onions, cabbage, cucumber, carrots, tomato, sugar, oil, salt, vinegar

For the winter, I often prepare this very tasty vegetable vitamin salad "Hunter". Preparing such a dish is very simple and fast enough.

Ingredients:

- 0.5 kg. carrots,
- 0.5 kg. Luke,
- 0.5 kg. cabbage,
- 0.5 kg. cucumbers,
- 0.5 kg. carrots,
- 1 kg. a tomato,
- half a glass of sugar,
- half a glass of vegetable oil,
- one and a half tbsp. salt,
- 70 ml. vinegar.

09.09.2018

Pitted yellow plum jam

Ingredients: yellow plums, sugar

I suggest you try a very tasty and quick-to-prepare yellow plum jam.

Ingredients:

- yellow plums - 1 kg.,
- sugar - 1 kg.

30.08.2018

Cucumbers with garlic cloves for the winter

Ingredients: cucumber, garlic, dill, sugar, vinegar, pepper, salt

For the winter, I make this delicious preparation every year from cucumbers. The recipe is very simple, I described it to you in detail.

Ingredients:

- half a kilo of cucumbers,
- head of garlic,
- 6 sprigs of dill,
- 1 tbsp. Sahara,
- 1 tsp salt,
- 2 tbsp. vinegar
- peppercorns.

26.08.2018

Fig jam with lemon

Ingredients: figs, lemon, water, sugar

You can make delicious jam from figs and lemon. The recipe is very simple and quick enough.

Ingredients:

- 1 kg. figs,
- 1 lemon,
- half a glass of water,
- 600 grams of sugar.

05.08.2018

Sliced ​​cucumbers with mustard

Ingredients: cucumber, mustard, salt, dill, horseradish leaf, garlic, pepper

Today I will tell you how to cook delicious sliced ​​cucumbers with mustard in just 15 minutes. The recipe is very simple and quick.

Ingredients:

- 2 kg. cucumbers,
- 1 tbsp. mustard powder
- 2 tbsp. salt,
- dill umbrella,
- horseradish leaf and root,
- currant, oak and cherry leaves,
- head of garlic,
- a third of chili peppers.

05.08.2018

Pickled green tomatoes with garlic and herbs

Ingredients: tomato, garlic, dill, pepper, onion, horseradish leaves, currants, cherries, salt, sugar, water

I suggest you prepare a very tasty preparation - pickled green tomatoes with garlic and herbs. The recipe is very simple and quick.

Ingredients:

- 2 kg. tomatoes,
- head of garlic,
- 3 umbrellas of dill,
- 1 sweet bell pepper,
- 1 onion,
- 8 pcs. black peppercorns,
- 8 pcs. allspice peas,
- 3 horseradish leaves,
- 3 bay leaves,
- 2 currant leaves,
- 2 cherry leaves,
- 2 tbsp. salt,
- 4 tablespoons Sahara,
- 1 liter of water.

20.07.2018

Winter pickled tomatoes

Ingredients: water, salt, sugar, vinegar, dill, pepper, garlic, laurel, tomato

Now I will tell you how to prepare delicious sweet and delicious pickled tomatoes for the winter. The recipe is very simple and quick.

Ingredients:

- half a liter of water,
- half tablespoon salt,
- 3.5 tbsp. Sahara,
- 2 tbsp. vinegar
- dill umbrellas,
- horseradish leaf,
- hot peppers,
- Bay leaf,
- garlic,
- tomatoes.

20.07.2018

Eggplant caviar for the winter "You will lick your fingers"

Ingredients: eggplants, carrots, bell peppers, onions, large tomatoes, garlic, salt, sugar, vinegar 6%, vegetable oil

I really like eggplant caviar and every year I harvest it for the winter. Most of all, I like the option of eggplant caviar through a meat grinder, which I described to you.

Ingredients:

- 3 eggplants;
- 1 carrot;
- 2 sweet peppers;
- 3 onions;
- 6-7 tomatoes;
- clove of garlic;
- 1 tbsp. salt;
- half tablespoon Sahara;
- 1 tbsp. vinegar;
- a third of a glass of vegetable oil.

29.06.2018

Blackcurrant jam 5 minutes

Ingredients: black currant, water, sugar

If you do not like to tinker in the kitchen, but want to close black currants for the winter, then we advise you to use the "5 minute" recipe and make delicious jam from this berry.

Ingredients:
- 300 grams of black currant;
- 100 ml of water;
- 400 grams of sugar.

28.06.2018

Red currant compote for the winter

Ingredients: water, sugar, red currant

For the winter, you can prepare a very tasty sweet and sour red currant compote from red currants. The recipe is very simple.

Ingredients:

- 3 liters of water,
- 2 glasses of sugar,
- 400 grams of red currant.

27.06.2018

Pickled cucumbers with red currants

Ingredients: tarragon, parsley, garlic, cloves, cucumber, red currants, salt, sugar, vinegar

According to this recipe, I suggest you prepare very tasty pickled cucumbers with red currants. The recipe is very simple, the cucumbers are delicious and crispy.

Ingredients:

- 3 sprigs of tarragon,
- 2 sprigs of parsley,
- clove of garlic,
- 5 carnation buds,
- 5-6 cucumbers,
- half a glass of red currants,
- 1 tsp salt,
- one and a half tsp. Sahara,
- 25 ml. vinegar.

27.06.2018

Gooseberry jam with lemon without boiling

Ingredients: ripe gooseberry, lemon, sugar

Gooseberry makes a delicious jam. And if you add lemon, it’s even better! This is the recipe we have prepared for you today. Its plus is that the jam is made without boiling.

Ingredients:
- 250 grams of ripe gooseberries;
- 3-4 cups of lemon;
- 1 cup of sugar.

26.06.2018

Pickled tomatoes in a saucepan

Ingredients: tomato, sugar, salt, garlic, pepper, laurel, dill, vinegar

In a saucepan, you can prepare delicious pickled tomatoes. How to prepare them, see my detailed recipe.

Ingredients:

1.5 kg. tomatoes,
- 0.5 tsp granulated sugar
- 1 tbsp. salt,
- 5 cloves of garlic,
- 5 pieces. peppercorns,
- 3-4 pcs. bay leaves
- uchk dill or dill umbrellas,
- 20 grams of 9% table vinegar.