Pumpkin puree
You will need:
- 1 kg of pumpkin
- 1 kg of apples
- early autumn (already peeled of seeds and peel)
- 1/2 lemon juice
- 1 glass of sugar (if the pumpkin is sweet, you can take less - to taste)
Preparation by prescription:
Peel the pumpkin, cut into cubes, pour into a saucepan and pour water (the water should cover the pumpkin). Put the stew on a slow fire. While the pumpkin is being stewed, cut the apples into slices, then add to the pumpkin saucepan. Cook all together on a small fire for about 15 minutes (pieces of pumpkin and apples should become soft), from time to time stirring with a wooden spoon to make the mashed potatoes not burnt. Add the granulated sugar, stir to dissolve, then remove the pan from the heat and use a submerged blender to crush the contents to a smooth smoothie. Put the saucepan on the fire again, bring the puree to a boil, add the lemon juice, mix and pour the mixture over the sterilized jars. Pumpkin and apples can be cooked for a couple, in this case, the mashed potatoes will get thicker. Excellent stuffing for sweet pies! Well both cold and hot - to rice, pasta, meat.
Lecho is home-like
You will need:
- 4-5 kg of ripe tomatoes
- 4-5 kg of red bell pepper
- 1 cup of unrefined vegetable oil
- 1 tbsp. l. salt
- 2 tbsp. l. Sahara
- 1.5 tbsp. l. vinegar
Preparation by prescription:
Wash tomatoes and grind in a blender or pass through a meat grinder. Place in an enamel saucepan and put on a slow fire. Pepper rinse, cut, peel from seeds and stems, cut into large semirings. Add salt, sugar, vegetable oil and vinegar to the tomato paste, mix and try. Bring to taste, adding what you think fit from the seasonings. Pour the pepper into the pan and cook for another 15 minutes (it is important not to digest the pepper, otherwise it will become too soft.) Place the hot lecho over the prepared cans (800 ml or 1 l), stop, sterilize 20 minutes, then turn over and cool down with a towel. If you like spicy, add the chili pepper to the main recipe by removing the seeds (otherwise it will be too sharp) .To lecithine, you can add zucchini or squash.
Vegetable mix
Collect assorted: tomatoes, cucumbers, squash, zucchini, cauliflower, Bulgarian pepper.
For marinade per 1 liter of water:
- 1 tbsp. l. a large salt (with a slide)
- 3 tbsp. l. Sahara
- 2 tbsp. l. vinegar 9%
- black peppercorns
- Bay leaf
- leaves of black currant
- dill umbrellas
- 1 head of garlic
Preparation by prescription:
Rinse the vegetables and herbs, peel the garlic, divide into slices. At the bottom of the cans, put a few currant leaves, dill umbrella, cloves of garlic. Put vegetables in jars, large ones can be cut. Boil the brine with spices, pour into jars of vegetables. Sterilize the jars for 15 minutes, then clog them. You can add a half of hot chili pepper to the jar. Want more sharply, do not remove the seeds.
Spicy Pickles
We collect "trifle" (cucumbers, tomatoes and onions) and pickle for a great snack.
- 10-15 cucumbers
- small tomatoes (can be brown)
- 15 small onion heads
- 1 vegetable marrow
- head of cauliflower (divided into inflorescences)
- 3-4 stalks of celery
- for 5-6 pcs. carrots and beets
For marinade: for 2 liters of water
- 2/3 cup sugar in 200 ml vinegar 6%
- 5 pieces. bay leaves
- 2 pcs. carnations
- 10 peas of black pepper
Preparation by prescription:
Vegetables wash, clean. Large cucumbers, beets and carrots cut into cubes. Solid vegetables stalk for 3-4 minutes in boiling water. Spread the mixture of vegetables in jars. Boil the marinade and pour the vegetables. Sterilize for 12-15 minutes and stop.
Cucumber salad with fennel
This salad can be prepared from large cucumbers, which are not suitable for pickling or pickling.
- 1 kg of cucumbers
- 1 fennel onion
- 1 cup chopped dill greens
- 3 heads of garlic (peel, finely chop)
For marinade:
- 8 tbsp. l. Sahara
- 2.5 tbsp. l. salt
- 0.5 cups 9% vinegar
- 0,5 glasses of vegetable oil
Preparation by prescription:
Cucumbers and fennel thinly slice, fold into a saucepan, add the garlic and dill. Prepare the marinade and pour into a saucepan. Leave the salad under the yoke for the night. In the morning, spread the cucumbers over the cans, boil the marinade and pour into cans. Sterilize for 10-15 minutes, then clot. The appetizer is delicious, but you can store it for no more than three months.
Aubergines in a fragrant marinade
- 1 kg of aubergines (cut into cubes)
- 2 tbsp. l. dry oregano
For marinade:
- 200 ml of 9% vinegar (preferably white wine or grape)
- 1 liter of water
- 2 tbsp. l. sea salt
To fill:
- 0.5 l extra virgin olive oil
- 5-6 cloves of garlic
- 1 chili pepper (peel, remove seeds)
Preparation by prescription:
Mix in a bowl of oil, chopped garlic, oregano. Boil the marinade in a saucepan and dip the eggplant into it for 3 minutes. Transfer the aubergines from the marinade into a bowl with dressing, mix and spread over the jars. Pour marinade to the top and seal. The appetizer is ready in 2 weeks.