Home-made.

Home-made.

PICKLED wild mushrooms.

Products:

Fresh or frozen mushrooms — 1 kg

Vinegar 70% — 4 hours. L.

Boiled water — 200 ml

Sunflower oil — 150 ml

Sol — 2 h. L.

Sugar — 1 hour. L.

Garlic — 6-8 cloves

Ground black pepper — 1/3 ch. L.

Coriander powder — 1/3 ch. L.

Allspice — 8-10 peas

Bay leaf — 1 pc.

Dill and parsley — 1 bunch

1 kg, 15 minutes

Preparation:

1 Garlic pass through the press.

2 Mushrooms add to saucepan, add all ingredients, stir and close the lid. Bring to a boil and simmer over medium heat for 5 minutes.

3 Remove from heat, cool, fold in a jar and refrigerate. A few hours later ready to eat mushrooms.

Pickled onion sets.

Products:

Onion Onion — 1 liter (in purified form 750 ml)

Water — 125 mL

Vinegar — 125 ml

Salt — 1 tbsp. l.

Sugar — 1 tbsp. l.

Allspice — 3 pieces.

Bay leaf — 1 pc.

Cloves — 1 pc.

750 ml, 20 minutes + marinating

1 Peel the onions. Sterilize the jars in any convenient way.

2 Prepare the marinade: Mix water, vinegar, salt, sugar, allspice, bay leaf and cloves. Let the mixture boil.

3 Transfer the onions to the banks, pour boiling marinade, close the lid and turn.

4 When the onion has cooled, place the jar in the refrigerator for two weeks, to bow properly marinated.

By the way:

Pickled onions can be used not only as a snack but also as decoration for dishes.

Tomatoes with horseradish.

Products:

Tomatoes are not large — about 8 kg

Carrots — 2 kg

Horseradish — 2 large root

Pepper — 2 pcs.

Hot peppers — 2 pcs.

Garlic — 2 heads

For the marinade:

Water — 5 liters

Sugar — 400 g

Salt — 200 g

Aspirin (tablets) — 2 pcs. each jar

Vinegar 9% — 70 ml of each jar

4 banks of 3 liters, 30 minutes

Preparation:

1Pomidory clean and tightly packed in jars.

2 carrots and horseradish, clean, free from the seeds of peppers, garlic clean. Twist all in a meat grinder. Divide and spread the resulting mixture for banks with tomatoes.

3 Prepare the marinade. In boiling water, add sugar and salt, Boil until dissolved.

4 banks put aspirin and pour vinegar. Pour tomato marinade and close the tin lid

5 Turn the jars and wrap until cool. Store jars in a cool place.

By the way:

Tomatoes turn out sharp little, savory, they are eaten very quickly. Brine from the tomatoes can be used to prepare various dishes.

Cherry jam with walnuts.

Products:

Cherry — 500g

Sugar — 300 g

Nuts — 50 g

Water — 125 mL

Lemon juice — 2 tbsp. l.

Vanilla — 1 package

1 jar of 0.5 liters, 40 minute + insistence

Preparation:

Nuts 1 to loop and cut slices. They should be slightly larger than a cherry stone.

2 cherries wash. Petioles and remove the pits. This can be done with a special device for removing stones, and you can use a pin or hairpin.

3 cherries each insert piece nuts.

4 Caxap fill with water and Boil.

5 Remove the syrup from the heat and sprinkle in it stuffed cherries. The syrup should cover all the berries. Leave jam 3 hours to infuse.

6 Boil jam over low heat for 15 minutes. Leave to infuse for a day.

7 Boil the jam again 5 minutes and add the lemon juice.

8 Boil the jam for 5 minutes and add vanilla.

9 Boil the jam still ‘5 minutes, pour into a jar and close tightly.

By the way:

Jam made of cherry wood, stuffed with walnuts, a very unusual. However, the process of its preparation is very laborious, but your work be rewarded when you hear a well-deserved compliments from family and friends.

Cherries in liqueur

Products:

Cherry Cherry or — 0.5 kg

Amaretto liqueur — 0.5 l

1 liter can, 15 minute + insistence

Preparation:

1 Cherry rinse and dry, do not need to take your tails. Put in a glass jar.

2 Pour the liqueur to cover the whole cherries.

3 Close the lid and put in the fridge to infuse. After some time check — if the liquor was less, then add it.

4 The longer cherries will insist, the «alcoholic» and fragrant out.

Council:

Use the «drunken» cherry to decorate desserts and cakes.

APPLE-rhubarb jam.

Products:

Apples — 500 g

Sugar — 400 g

Rhubarb — 250 g

Water — 100 mL

Lemon juice — 60 ml

1 hour 30 minutes

Preparation:

1 Cut the rhubarb and apples into small cubes.

2 Connect rhubarb, apples, water and lemon juice in a pan, put on fire and bring to a boil, cook over medium heat for about 20 minutes until the fruit seethe.

3 Add the sugar, reduce the heat and even stir until sugar dissolves.

4 Wipe the jam through a large sieve and simmer for about 10 minutes — a jam should buy a pasty consistency and is easily spreadable.

5 Pour the jam into sterilized jars, cover while it is hot. Store in a cool place.

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