Eggplant tastes like mushrooms.
2 kg eggplant wash and cut into cubes, salt and leave for 2 hours. Then rinse, fry in vegetable oil, add the onion, cut into half rings. In a large saucepan, squeeze the garlic there. Salt and pepper the mixture, and simmer without water for 10 minutes. (as it boils).
Separately wash and wipe dry 800 gr. jars (twisting), put in each jar: 1 bay leaf, 2-3 black peppercorns, pour 9% vinegar - 1.5 tbsp. l (for 1 liter jar - 2 tbsp. l.).
Lay the jars with a vegetable mixture, without reporting 2-3 cm to the neck, do not screw the lids tightly. And put to sterilize in a large saucepan (at the bottom - a rag, or a wooden circle). You can put jars in warm water, but not hot.
800 gr. sterilize jars - 30 min, 1l - 40 min.
Consumption of products: 3,200 kg of eggplant,
1.5 kg of onions (8 large pieces)
2 heads of garlic.
It turned out: 5 cans of 800g, 1 can of 300g.
BON APPETIT!!!
Pickled cherry plum
A favorite in the family, in addition to pickled tomatoes, cucumbers and mushrooms, was cherry plum. And in different types- both sweet (in jam) and salty (in marinade). We made jam, liquor and even lazy "tkemali" with her. Here are some inventors.
Everyone ate. So tasty!
Marinated cherry plum.
There were cherry plums 7-8 kg (without selection). Wash and sort out (all spoiled, cracked put on jelly or tkemali).
Arrange clean cherry plum in washed dry one-liter jars. At the bottom of each put: 2 bay leaves, 7 black peppercorns, 1 clove, you can still add garlic -1-2 cloves and a little red hot pepper.
Pour boiling water twice (leave jars covered with lids for 10 minutes, then drain and boil water again).
Before the third bay, add salt and sugar to the water. For 6 liters of water (for 6 liter cans roughly speaking) - 3 tbsp. l. salt, 8 tbsp. l. sugar (with a small slide).
Boil the marinade, pour jars over it, roll it up and wrap it in heat for a day.
R. S. Cherry plum cracks a lot and settles after the first bay, so I usually make one more jar (reserve), after 1-2 pours I lay out its contents among all the jars.
Bon appetit!
Lazy "Tkemali"
He is still far from real Georgian. Please do not throw eggs, tomatoes and other things at me. But on our "lack of fish" it's even nothing and imagine, it's even delicious.
At first, my husband reproached me for "killing myself" in the kitchen on my day off. But then I tried it and changed my mind. They began to put such tkemali in kharcho, or even just eat it with meat.
Lazy "Tkemali".
Sort out all spoiled and overripe cherry plums (cut everything), wash well and put in a saucepan. Add some water. I got 1.5 kg of cherry plum with seeds, took 2/3 tbsp. water.
Boil 15 minutes. Then add: 2 parsley, 8 black peppercorns, 1/2 clove. Boil for another 5 minutes.
Then rub everything through a fine sieve.
Add salt and sugar to taste (I took 1 tbsp salt 12 tbsp sugar).
Cook for another 20 minutes.
Pour hot into jars, roll up and wrap.
Greetings, dear readers of the Oda Cooking blog! If you like lightly salted cucumbers, but old recipes are boring for you. And you would like to try something new in the kitchen, I advise you to cook salted cucumbers with cherry plum. Incredibly tasty and fragrant - they will delight you and your household with a new taste of an old cucumber snack.
In a number of fruits, cherry plum rightfully occupies a place of honor, since this small wild plum is not only very tasty and healthy, but also capable of removing heavy metals from the human body. Cherry plum fruits - beautiful dietary product. Cherry plum is strongly recommended to be eaten for gastrointestinal diseases and to increase appetite. It is customary to make jams and sauces from cherry plum. Compotes made from cherry plum are incredibly tasty. Marmalade, jams and jellies are suitable for children. Cherry plum is dried for the winter, juices and syrups are made from it. Cherry plum is actively used in pickling and pickling vegetables.
Cooking salted cucumbers with cherry plum
We will need:
- 3 kg fresh small cucumbers
- 2 tablespoons with a slide of rock salt
- 1 tsp sugar
- 2-3 liters of filtered water
- horseradish leaf to taste
- dill umbrellas to taste
- 1-2 heads of garlic
- 300 gr cherry plum
- for brine salt and sugar to taste
Cooking:
Step 1. Wash cucumbers thoroughly and soak in cold water for 1 hour. Then cut off the ends with a small amount of pulp for faster and more even salting. Rinse plums with cold water and pat dry. Rinse the spices and let drain. Peel the garlic and divide into cloves.
Step 2. Put horseradish leaves and dill umbrellas on the bottom of an enameled clean saucepan or deep bowl. Next lay cucumbers and cherry plums in layers.
Step 3 Sprinkle the contents of the container on top with salt and sugar.
Step 4. Pour cold filtered (spring or well) water into the container so that it completely covers the cucumbers and cherry plums.
Step 5. Add garlic cloves to cucumbers and cherry plum with spices. Put a plate with a load on top, for example, pressing the plate with a jar of water so that the cucumbers do not float up. Cover the pot or bowl with a clean, thick cloth or lid and remove for pickling for 3-4 days in a dark place.
Step 6. After 3-4 days, transfer cucumbers and cherry plums to prepared jars. Remove spices from brine. Strain the brine, add salt and sugar to taste, bring to a boil and cool to room temperature.
Step 7. Pour the cucumbers in jars with the cooled brine, close the jars with nylon lids and put them in the refrigerator.
Note:
Cucumbers with cherry plum can be stored in the refrigerator for 2 weeks.
Happy pickling and see you soon!
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I will be glad to your comments and "likes"!
See more entries (recipes):
Savoy cabbage stewed with pork
Salted cucumbers with aspirin for the winter
Custard pancakes on kefir
Whole grain rye flour pancakes
So it makes sense to roll up your sleeves and make soulful seamings for the winter. We hope that these recipes will help you in this difficult, but creative matter. You definitely can't buy this in a store!
Eggplant "Teschin language" with sesame seeds
Eggplant medium 1.5 kg; Salt 1 tbsp. l.; Vegetable oil 200 g; For dressing: Vinegar (9%) 100 g; Garlic 5 cloves; Sesame seeds 2 tbsp. l.; Sugar 0.5 tbsp. l.; Salt 0.5 tbsp. l.; Red spicy pepper 5 tsp; Ground sweet paprika 1 tsp Cooking time 45 minutes.
Cut young eggplants lengthwise into 5-6 parts to make tongue-shaped plates. Salt them and put them under oppression for 3 minutes, so that the bitterness goes away, drain the juice. Fry in oil on both sides. Crush the garlic and mix with the rest of the dressing ingredients. Place the eggplants in clean jars, layering them with dressing (it should be spicy) and sprinkling with sesame seeds. Then sterilize the jars (half-liter - 5 minutes, liter - 10 minutes) and seal them.
Borscht in a jar
Beets 0.5 kg; Cabbage 1 fork; Carrots 0.5 kg; Bow 5 pcs.; Sweet pepper 5 pcs.; Tomatoes 0.5 kg; Vinegar 1 tsp; For brine: Water 1 l; Sugar 2 tbsp. l.; Salt 2 tbsp. l. Cooking time 30 minutes.
Grate the beets and carrots on a coarse grater, cut the rest of the vegetables into small pieces. Pour boiling brine over and bring to a boil over high heat. When the borscht boils, reduce the heat and cook for 20 minutes over low heat. At the very end, add vinegar and put everything in prepared jars. Roll them up, turn them over, wrap them up. You can store such borscht at room temperature. It is very convenient when there is no time: you open a jar, dilute it with broth - and the borscht is ready.
honey pepper
Bulgarian pepper 1 kg; For the marinade: Vegetable oil 1 tbsp.; Vinegar 1 tbsp.; Honey 1 tbsp.; Allspice 3 peas; Black pepper 3-5 peas; Bay leaf 2 pcs. Cooking time 30 minutes.
Wash the bell pepper, remove the seeds, cut the flesh into large slices. Mix vegetable oil, vinegar, honey, bay leaf, black and allspice and boil everything. Put the pepper into the boiling marinade. Boil for 5 minutes. Sort by banks. Pour in the marinade. Sterilize jars 0.5 l - 7 min., 1 l - 12 min., 3 l - 25 min.
Pickled cucumbers without vinegar
Fresh cucumbers 1.5 kg; For 1 liter of filling: Salt 60 g; Sugar 60 g; Sorrel 300 g; Hot pepper small 1 pod. Cooking time 30 minutes.
Some housewives manage to replace vinegar with citric acid and even aspirin. We offer you more natural way. Pour boiling water over cucumbers, then pour over with cold water, put in jars. Boil the sorrel for 2 minutes, rub through a sieve and put back into the broth, add salt and sugar, bring to a boil. Pour boiling sauce over cucumbers. Then cork the jars, turn the lids down and leave, covered with a towel or blanket.
Cherry plum tomatoes
Medium-sized tomatoes 1.3 kg; Cherry plum yellow 350 g; Sweet pepper 1 pc.; Dill and celery greens; Currant leaves 4-5 pieces; Cherry leaves 4-5 pieces; Horseradish leaves 2 pcs. For filling: Water 1.5 l; Salt 50 g; Sugar 70 g; Bay leaf 4 pcs.; Pepper sweet pea 5 pieces. Cooking time 30 minutes.
Choose firm, small tomatoes. Place them in a sterilized jar, shifting with sprigs of parsley, celery, currant and cherry leaves. Pour boiling water over the tomatoes in a jar. After 5-10 minutes, drain this water into a saucepan, and cover the jar with a scalded lid. Boil the water in the pan again, add salt, sugar, bay leaf and pepper to it, put the washed cherry plum in the same place, boil for another 5 minutes and fill the jar with hot filling. Cherry plum can be replaced with grapes or gooseberries. Sterilize the jar for 5 minutes, roll up, turn over, wrap.
fresh tomatoes
In a sterilized jar, place the washed and dried fruits of blange ripeness (slightly unripe).
Pour 2 tsp into the jar. alcohol, set it on fire. Then shake the jar sharply several times and immediately roll up the lid. Tomatoes are kept fresh until the next harvest.
Cucumber salad with mustard
Fresh cucumbers 4 kg; For the marinade: Sugar 1 tbsp.; Vinegar 1 tbsp.; Vegetable oil 1 tbsp.; Salt 0.25 st.; Parsley 1 bunch; Dry mustard 1 tablespoon; Garlic 1 head. Cooking time 20 minutes + 12 hours.
Cucumbers (this is exactly the case when rather big cucumbers are used, which may not even fit into a jar), cut into circles. Prepare the marinade by mixing all the ingredients for it and bringing it to a boil. Put cucumbers in enamel pan and fill them with marinade for 12 hours. Then place the cucumbers in jars and sterilize them (with a capacity of 0.5 liters - 5 minutes, 1 liter - 10 minutes). Roll them up, turn them over and wrap them warmer (this is how the sterilization continues for some more time).
plum ketchup
Cherry plum 1 kg; Red chili pepper 1 pc.; Bulgarian red pepper 2 pcs.; Vinegar 2 tablespoons; Sugar 2 tablespoons; Salt 1 tsp; Carnation 10 pcs.; Ground black pepper 0.5 tsp; Cardamom 2 grains; Rosemary 0.5 tsp; Khmeli-suneli on the tip of a knife; Bay leaf 2 pcs. Cooking time 45 minutes.
Peel red ripe cherry plums and smash in a blender or twist in a meat grinder. Add finely chopped bell pepper. Put on a small fire and, bringing to a boil, put all the spices at once. Cook, stirring constantly, until sauce is reduced by one-third (about 20 minutes). Now salt and add vinegar. Pour into sterilized jars or bottles and seal, not necessarily airtight (in this case, you will have to store the ketchup in a cool place).
Salted canned cucumbers
First, these cucumbers need to be cooked as lightly salted. Just be sure to put more of all greens: not only dill, but also leaves and young horseradish roots, cherry leaves, currants, you can add greens and parsley roots. And on top of the cucumbers, you can put a slice of fried rye bread(preferably in gauze or a piece of tulle, so as not to crumble in brine): it will speed up the fermentation process. The proportions for brine are standard - 100 g of salt per 3-liter jar, tightly packed with small cucumbers. After 2-3 days, the cucumbers are ready. They are so tasty that they rarely manage to be preserved until subsequent preservation. But if they still "survive", then there is a chance to feast on them in the winter. To do this, the brine must be drained, and the cucumbers should be poured with boiling water twice. Bring the brine to a boil and pour over the already sterilized cucumbers. Then roll up the jars with lids and place them upside down.
Cucumbers "villainous"
"Villainous" cucumbers are named because the recipe uses a lot of garlic, and vodka is added at the end of cooking, which makes the cucumbers very crispy, and the jars never "explode". So, for 2 kg of cucumbers we take 2 tbsp. l. salt and sugar, 10 g citric acid, 2 heads of garlic, 1.5 liters of water, herbs to taste and 50 g of vodka. Ready marinade you need to pour cucumbers in a jar twice, pour in vodka and roll up.
A reminder to the "conservatives"
Before canning, sort the fruits so that in one jar they are of the same size and degree of maturity: this way they will be evenly saturated with brine or marinade.
Water for brines or marinades should be good quality, soft, without extraneous odors and impurities. This happens in wells, pump rooms, sources. But if you are already using tap water, then let it stand for at least a day.
Sprinkle chopped vegetables to keep them from browning. lemon juice or dip in cold water with vinegar or salt. They can also be boiled or blanched in hot water.
When preparing marinades, use only enamel or glassware.
The marinade will taste better if you prepare it with natural apple or grape vinegar.
Use for canning refined vegetable oil without a pronounced odor.
To better preserve preserves, you can add a little mustard powder before corking in jars.
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I love cooking for the endless opportunities to experiment and thereby surprise my friends and family. It happens that when preparing a dish familiar to everyone, you add some new component, and immediately the dish will sparkle with new hitherto unusual tastes and aromas. That is how I discovered the recipe for awesome pickled cucumbers with cherry plum - with a slight sourness and a pleasant delicate aroma. And for more "fruitiness", instead of the usual vinegar, I add apple cider vinegar to the jars - the marinade comes out very fragrant. Below are the ingredients for one 3 liter jar. If you plan to pickle cucumbers with cherry plum in liter containers, then put three times less components on each.
Ingredients:
For a 3 liter jar
- cucumbers - 1.2 kg.
- cherry plum - 0.5 kg.
- granulated sugar - 4 tbsp. spoons.
- rock salt - 2 tbsp. the spoon.
- apple cider vinegar 9% - 150 grams.
- garlic - 3 - 4 cloves.
- tarragon, parsley, dill.
- allspice peas.
How to cook cucumbers with cherry plum for the winter with apple cider vinegar:
Wash the seaming jars thoroughly with soda or detergent, rinse, leave to dry completely. Cucumbers, if they are not freshly picked, soak in cold water for several hours. Moisture will remove bitterness from vegetables, make them elastic and crispy. At the bottom of the prepared jars, put a few cloves of peeled garlic, pepper, greens to your liking - it can be fresh or dry dill, sprigs of parsley and tarragon. If you like cucumbers with horseradish leaves - great, they do not allow cucumbers in a jar to lose their crunchiness.
Put salt, sugar, apple cider vinegar in a jar. It can be replaced with regular 9% vinegar without additives, or vinegar essence, after diluting it with cold water in a ratio of 1 to 7.
Pour boiling water over the cucumbers to the very top (the liquid should completely cover the contents of the jar). Boiling water should be poured very carefully, directly on the fruit, so that the glassware does not crack.
Cover the jar of cucumbers with a metal lid and sterilize. How to sterilize apple bite cucumbers for the winter? At the bottom of a large saucepan (I used a 5-liter multi-cooker bowl), place a cloth napkin folded in several layers. Place jars with blanks on it. Then pour water into the pan at such a temperature that it approximately coincides with the temperature of the contents of the jars. If the water is cold, or, conversely, too hot, then the glass may burst.
I sterilized cucumbers with cherry plum in a multicooker in the “Extinguishing” mode for 10 minutes from the moment of boiling. You can also do this on gas stove by setting the fire to medium. Sterilization time must be increased depending on the volume of jars.
2 kg of tomatoes, 5 kg of cucumbers, 200 g of sugar, 3 tbsp. l. (with top) salt, 200 g vegetable oil, 100 ml of vinegar, 300 g of garlic.
Pass the tomatoes through a meat grinder, bring to a boil. Add sugar, boil for 15 minutes, add salt, boil for 15 minutes, add vegetable oil, boil for 15 minutes. Cut young cucumbers into circles, dip in a boiling marinade, bring to a boil, boil for 15 minutes, add chopped garlic and vinegar, bring to a boil. Arrange the salad in jars, sterilize for 15-20 minutes, roll up.
Tomatoes "Delicious"
For a 3-liter jar of tomatoes: 5 bay leaves, 5 black peppercorns, 3 tbsp. l. sugar, 2 tbsp. l. salt.
Boil the syrup for 5 minutes. Then add 100 ml of vinegar and as soon as it boils, pour into jars. Pour and drain tomatoes 2 times.
Cucumber salad
Cut 4 kg of cucumbers lengthwise into 4 parts and once across, cut 2 kg of onion into rings, grate 200 g of carrots, add 200 g of sugar, vegetable oil, vinegar, 3 tbsp. l. salt.
Stir, leave for 3 hours, arrange in prepared jars and sterilize for 1 hour.
Cucumber and Carrot Salad
Cut 8 kg of cucumbers and 1 kg of onions into slices, grate 8 large carrots on a coarse grater, add 180 g of salt, 300 g of sugar, 0.5 l of boiled vegetable oil, 3-4 heads of crushed garlic. Knead, leave for 2 hours, decompose into prepared jars. Sterilize 1.5 hours.
Cherry plum with tomatoes and garlic
400 g of cherry plum, 100 g of tomatoes, garlic, 150 ml of cherry plum juice, 20 g of salt, 30 g of sugar, dill - to taste.
Cook from cherry plum, the fruits of which have begun to become transparent. Fill jars with fruits, putting hard red tomatoes and cloves between them. fresh garlic, as well as sprigs of dill. Pour cherry plum juice into which add salt and sugar. Banks roll up and put in a dark cold place.
Cabbage with dried apricots and prunes
2.5 kg of cabbage, 200 g of carrots, prunes, dried apricots, 1 tbsp. l. coriander seeds, 2-3 bay leaves.
Brine: 1 liter of water, 15 g of salt, 100 g of sugar (you can take honey instead of sugar).
Cut cabbage into large pieces, carrots into slices, rinse dried apricots and prunes. Pour boiling water over and let cool. Put in layers, without tamping, in a jar, pour boiling brine. Roll up and wrap up.
long-lived tomatoes
For 9 liter jars - cream tomatoes, parsley, onions and vegetable oil.
Brine: 3 liters of water, 3 tbsp. l. salt, 7 tbsp. l. sugar, 1 tbsp. vinegar.
Boil water with salt and sugar, then add vinegar. Cut the tomatoes in half and arrange in jars. Put the parsley and chopped onions on the bottom.
Pour 1 tbsp into each jar. l. vegetable oil, pour brine and sterilize for 15 minutes. Roll up.
Cherry plum tomatoes
Yes 3 liter jar - 1.8 kg tomatoes, 300 g of small yellow sour cherry plum, 1 sprig of celery, 1 bay leaf, 5 black peppercorns, 3 allspice peas.
Put the tomatoes in a sterilized jar. Pour boiling water, let stand 10 minutes. Drain the water.
Again, pour the tomatoes with boiling water for 10 minutes. Drain the water into a saucepan, add another 2/3 tbsp. water, 2 tbsp. l. salt and 3 tbsp. l. Sahara. Boil, pour tomatoes, roll up and turn upside down. Vinegar does not need to be added, cherry plum will add acid to the tomatoes. Tomatoes prepared according to this recipe have a unique taste and aroma.
Tomatoes with eggplant
For a 3-liter jar - 1 kg of tomatoes, 1 kg of eggplant, 3 bay leaves, 3 cloves of garlic, 10 black peppercorns, 2 allspice peas, a sprig of celery and a horseradish leaf.
Filling: 1 l of water, 1.5 tbsp. l. salt, 4 tbsp. l. sugar, 100 ml of 9% vinegar.
Peel the eggplants and cut into “stumps” 4–5 cm thick. Pour boiling water over and let stand for 10–15 minutes. Drain the water, squeeze the "stumps" slightly. Put the eggplant and tomatoes in a jar in a checkerboard pattern. Pour in boiling water for 10-15 minutes. Drain the water, pour the filling a second time. Roll up and turn the jars upside down until cool.
Tomatoes with apples
Arrange tomatoes with sweet peppers and apples in jars. Pour boiling water over and let stand 10 minutes.
Marinade: for a 3-liter jar -3 tbsp. l. salt, 2 tbsp. l. sugar and vinegar, garlic, peppercorns, bay leaf.
Roll up when it boils for the second time.
Alesya Yurintseva, p. Chervony Chaban, Kherson region
plum tomatoes
For a 3-liter jar - 1.5 kg of tomatoes (cream), 0.5 kg of large blue plums.
At the bottom of the jar: 1 leaf of celery, half a sheet of horseradish, dill umbrella, 5 peas of black and allspice, 0.5 finely chopped onion, 3 cloves of garlic.
Marinade: 1 liter of water, 1.5 tbsp. l. salt, 4 tbsp. l. sugar, 100 ml of vinegar.
Alternate tomatoes and plums in a jar. Twice pour boiling water for 5 minutes, the 3rd time - marinade.
The taste of these tomatoes is extraordinary. Plums are very tasty with meat. The marinade is red and slightly viscous from plums, also very tasty.
Tomatoes in apple juice
Put the tomatoes in jars, after pricking them near the stalk with a wooden toothpick. Pour boiling water 2 times, with an interval of 10-15 minutes, then pour it (a little more than 1 liter of filling goes into a 3-liter jar).
Fill: in Apple juice add salt and bring to a boil (for 1 liter of juice - 1 tablespoon of salt with top).
Roll up. You do not need to add any spices - they will be replaced by apple juice.
brown tomatoes
Pickle: pa 5 l water - 2 tbsp. sugar, 2 tbsp. vinegar, 1 tbsp. salt.
Washed tomatoes stuffed with pieces of red bell pepper and garlic, arrange in jars. Pour boiling brine over tomatoes, let stand for 20 minutes. Drain the brine, boil and. pour a second time. Banks roll up, turn over and wrap.
