Cucumber with chili
- 2 kg of cucumbers
- 1 tbsp. l. fennel seeds
- 5 dill umbrellas
- 5-7 cloves of garlic
- 2 bay leaves
- a few leaves of green sage and thyme
- leaves of black currant or cherry
- pod of hot pepper
- 4-5 grains of pepper
- 60 g of salt
- 4 cups of boiled water
Cucumbers wash, put for an hour in cold water, rinse and drain again. Spread into cans, adding peeled garlic cloves, sage leaves, thyme, currants, dill umbrellas and pepper. Water bring to a boil with salt, laurel leaves, seeds of dill and pepper. Cook for 5 minutes, cool. Pour the cucumbers. Banks cover with a towel, leave at room temperature for 24-36 hours. Close tightly, pasteurize and put in a cold place.
Tomatoes with pepper
- 1.5 kg of medium-sized tomatoes
- 3 pods of chili
- 4 bunches of parsley
- garlic head
- 3 large carrots
- peppercorns
- vinegar
- salt
- sugar
Tomatoes for the recipe wash, chili peppers peel from the seeds and cut in half. Rinse the greens and carrots. Peel the garlic. Peel the carrots with slices. Whole small tomatoes can be spread in jars. Between them, stick a half chili pod, 2-3 branches of parsley, 2 cloves of garlic and 3 thick pieces of carrots. Pour 5 pips of pepper. Pour a solution of vinegar (1 cup of alcohol vinegar to 3 cups of water), heated with salt and sugar. Tighten. Pasteurize for 10 minutes.
Marinated cabbage
- vinegar
- sugar
- head of cabbage
- 3 beets
- 2 stalks of celery
- 2 bunches of parsley
- salt
- pepper
Bring to a boil the wine vinegar with a glass of water and 1 tsp. Sahara. Shred cabbage, cut beets with beets, celery - strips, chop parsley. Mix the vegetables and lay them in layers, sprinkling with salt, ground pepper and peppercorns. Fill with chilled vinegar. Close the lid. Leave for 2-3 days. Place in cans. Tighten. Keep in a cool place.
Pears in vinegar with horseradish
- 2 kg of solid pears
- 50 g of sugar
- a peel of two lemons
- 1 tsp. cinnamon
- 2 cups of wine vinegar
- horseradish
- peppercorns
- mint
- mustard grains
Pears clean. Cut into quarters, drizzle with lemon juice. Bring to a boil a glass of water with sugar, lemon zest, 1 tsp. cinnamon, add 2 cups of wine vinegar. With this marinade pour the pears, leave for 12 hours. Strain, marinade bring to a boil, add fruit and cook for 5 minutes. Spread on cans, add a slice of horseradish, mustard seeds, fragrant black pepper, mint leaves. Pour the marinade. Pasteurize.
Chagnie from grapes to meat and cheese
- 500 g of tomatoes
- a piece of ginger
- 300 g of grapes
- 2 shallots
- 125 ml of vinegar
- 50 g of brown sugar
- salt
- pepper
Tomatoes are scalded with boiling water, peel. Cut the flesh. Ginger clean, rub. Grapes, tomatoes, ginger and chopped shallots put in a saucepan. Pour 125 g of vinegar, pour the sugar and add the fragrant pepper. Stew it for 20 minutes. Add salt, before pouring into cans.
Apricot chutney with onion to chicken
- 2.5 kg of apricots
- 500 grams of red onion
- 500 g of sugar
- 1 cup of raisins
- Half a glass of wine vinegar
- 2 tsp. ground mustard
- 1 tsp. ground cinnamon
- 1 tsp. turmeric
- For 1 tsp. salt and chilli powder
Wash apricots, cut into quarters, put in a pan with scalded raisins. Cook, stirring, until the fruit begins to soften. Add the onion, sugar, salt and seasonings cut into thin strips. Pour in the vinegar, cook, stirring, over a small fire for about an hour and a half. Put the hot chutney in sterilized jars. Immediately close the seal. Banks put upside down. Cool down.
Apples for meat
- 2 kg of apples
- peppercorns
- carnation
- 40 g of sugar
- salt
- lemon acid
Wash apples, cut into quarters, place in jars. In each vsypite: a few grains of black pepper and 2-3 cloves. Bring to a boil 1 liter of water with 40 g of sugar, 1 tsp. salt and 1 tsp. citric acid. Fill the apples in the jars. Twist and pasteurize for about 20 minutes at 190 ° C (the water in which you put the jars should be hot, but not boiling).
Drunk grapes to game and poultry
- 500 g of solid grapes
- 2-3 lemons
- 1 liter of vermouth
- 1 cup wine vinegar
- 200 g of sugar
- 2 chili peppers
- salt
- pepper
- some vodka
Cut the grapes into halves and spread them into cans. Cut the zest with lemons, squeeze out the juice from the pulp. Bring to a boil vermouth with vinegar, lemon juice, 200 g of sugar and 2 chili peppers, add the vodka. Pour the marinade with grapes and close the jars. Leave for a few weeks.
Confiture of blackberries and apricots
- 2 lemons
- 1 stick of cinnamon
- 1 kg of apricots and blackberries
- 1.8 kg of sugar
Lemons scald and grind zest with stripes. From the pulp squeeze the juice, pour into a saucepan, add lemon peel, cinnamon and apricot pits. Pour 600 ml of water and cook for 1 hour until the peel is soft. Liquor strain through a sieve. 0 Put the blackberries and apricots in a saucepan, pour over the broth, cook for 10 minutes. Remove from heat, pour in sugar, stir until it dissolves. Bring to a boil again, stirring until the mixture thickens. Confit the cans and close them.
Raspberry jam
- 100 kg of raspberries and peaches
- 5 tbsp. l. coconut chips
- 6 tbsp. l. liquor "Malibu"
- 1 kg of gelling sugar (2: 1)
Raspberries raspberries. Peaches are covered with boiling water, peeled off, pulp cut into cubes, add raspberries, coconut shavings and liquor. Put in the sugar. Mix everything, set aside for 2 hours, to give fruit juice. After this, put the mixture in a flat dish. Put on the fire and, stirring, cook for 4 minutes. Transfer to cans and close tightly.
Pear confiture
- 3 lemons
- 12 grains of cardamom
- 1.5 kg of pears
- 600 ml of apple juice
- 1 kg gelling sugar (2: i)
Remove the zest from lemons, squeeze out the juice from them. Pears peel, cut, pour lemon juice. Peel the pear with cardamom and zest, pour 300 ml of water, cook for 50 minutes, then decay the broth. Pears pour apple juice and broth and cook for 20 minutes, then pour the sugar and heat until the mass thickens. Transfer to cans.
Currant kvass
- 600-700 g of currant (white and red)
- 4 liters of water
- carnation
- Cinnamon
- 400 g of sugar
- 15 g fresh yeast
- 4-5 tbsp. l. Roma
- 2 tbsp. l. raisins
Smooth the currant, tear off the berries from the twigs, wash, drain. Pour the berries in a saucepan, pour boiling water so that it covers them. Add sugar, cloves and cinnamon, cook for 2 minutes, cool. Stir with the mashed yeast, leave for 12 hours. Strain the liquid through a sieve, add rum and raisins. Pour into bottles, seal tightly, leave for at least 48 hours.
Rosehip liqueur
- 500 g of dog rose
- orange peel 1
- 1 piece of cinnamon bark
- 1 cup of liquid honey
- 1 glass of water
- 4 glasses of brandy
- 2 cups of alcohol
Put the rosehip in the jar with the orange peel and cinnamon. Pour brandy and alcohol, close. Leave in the sun for 2 weeks. Filter. Make syrup from honey and water and gently pour into a container with liquor. Seal the liqueur. Leave for 2-3 days. Filter again, pour into bottles, close the cork. Shelf life - several months.
Ratafia
- for 250 g of strawberries, raspberries, red currants, cherries, peaches and pineapple
- 500 g of sugar
- 1.5 l of rum or vodka
Fruits and berries wash, peel, peaches and pineapples cut into cubes (peaches peel off). Stir with sugar, pour alcohol. Cover with a lid, leave in a cool place for four weeks. Once in 2 days vigorously shake the container with a drink. After four weeks strain, pour into an airtight container. Keep in a dark place.
Home preparations: what you need to know?
- How to choose fruits and vegetables? Pay attention to several factors. They should be ripe, but not overripe (the most intense taste and aroma of comforts, which are just ripe). They should be fresh - free from stains and damage (defects affect the quality of the final product). Before you start working, fruits and vegetables should be thoroughly washed and drained. Cleanliness is the basic condition for the longevity of products. This applies not only to vegetables and fruits, but to all kitchen appliances and dishes.
- The best dishes. For domestic workpieces, it is better to use stainless steel or enamelled dishes without chips.
- Preservatives are good and bad. In household preparations, salt, sugar, vinegar, condiments and herbs are most often used, and as natural thickeners - natural pectin, contained in currants, quince and apples. In industrial production, various "fixers" are often used - chemicals that prevent changes that occur under the influence of microorganisms and protect against the appearance of mold and fermentation.
- The most inexpensive ways.
The most popular and inexpensive method of preserving vegetables, mushrooms and fruits before winter is to sour them. This method consists in the fact that the products are amenable to fermentation caused by lactic acid bacteria. The second simple option is to make jams. In this case, a high sugar content prevents the development of bacteria, and the combination of sugar with pectins (from apples, currants or quinces) leads to natural thickening.