Onions in orange sauce, pepper, honey, garlic, red wine and other goodies

Those who himself grows vegetables and prepares for the winter delicious pickled tomatoes and crisp cucumbers, pickles, jam from the store seem to be something not quite edible. We have collected for you tested for decades and truly gourmet recipes from old cookbooks. It is noteworthy that only the most basic ingredients used in these recipes. Try it - you will not regret.

onion delicious

1 kg of small onion

Pouring 250 ml of water, 250 ml of fruit vinegar (3%), 250 ml of freshly squeezed orange juice, 50 grams of salt, 4 stalk fresh tarragon, 100 g raisins, 1 cinnamon stick, 1 teaspoon of cloves, 4 tablespoons Sahara.

Bow parboiled, pour cold water, clean. Mix with salt and put on prosolki 6 hours, then rinsed well, drain.

Tarragon wash. Boil fill according to the formulation, to lower it onion, cook for about 2 minutes. Bow to get out of the marinade, put in sterile jars. Marinade boil again, cover them onions. Banks immediately roll.

Sweet-sour kohlrabi

2 kg of young kohlrabi.

 Pouring 750 ml of water, 750 ml of fruit vinegar, 75 ml apple juice, 150 g of sugar, 1 tablespoon peas white pepper, fresh mint beam 2, a salt of Kusu.

Purified kohlrabi cut into 4 pieces, dipped in boiling salted water, cooking to mitigate (about 5 minutes). Control, pour cold water, drain and cut into slices of 5 mm thickness. Vinegar, water, apple juice, sugar and a little salt and pepper to boil, add the mint leaves. All cook for 5 minutes. Share kohlrabi into sterilized jars, pour hot filling and immediately roll.

Sweet and sour cucumber and onion

3 kg of fine cucumbers, 200 grams small onions, 100 g of horseradish 5 g of mustard seed, bay leaf 3, 15 peas black pepper, fennel.

Filling: 2 l of water, 500 ml of vinegar (9%), 150 g of sugar, 60 g of salt.

Wash cucumbers, tightly fill their banks, shifting purified onions, fennel stalks, slices of horseradish. Pour boiling filling. Cover the jars and leave until the next day. The next day, drain the fill, boil it. Then pour cucumbers and roll up the banks.

Pepper with honey

Filling: 1 part vegetable oil, 1 part apple cider vinegar, 1 part honey. Per liter fill - 15 g salt.

Each bell pepper fruit to make the incision 3, a pouring problanshirovat 5 minutes, put into the jar, pour boiling casting, roll.

Garlic in red wine

young garlic head (approximately 300 g), several stems fresh peppermint, 125 ml of fruit vinegar (3%), 200 ml of dry red wine, 100 ml of water, 2 tablespoons sugar and salt.

Garlic cloves peeled, pour into a saucepan the vinegar, wine, water, add sugar, a little salt. Boil. Lower the garlic cloves. Cook for 3 minutes, add the mint leaves. All put into scalded jars immediately roll. Red wine may be replaced by red currant juice (sugar added!).

Zucchini in lemon marinade

1 kg of young zucchini, 2 lemon basil beam 2, 1 hr. spoon of peas white pepper.

Pouring 400 ml of water and 500 ml apple cider vinegar (3%), 100 g of sugar, 1 tbsp. spoon of salt.

Fill boil, cool. Zucchini washed, dried, cut into cubes measuring about 4 cm. Lemon wash and cut into pieces. Stir zucchini, lemon, basil and peppers in an enamel bowl, cover with cold filling, leave for a day. Then cook all of about 2 minutes to get out of the marinade with a slotted spoon zucchini, expanded in sterile banks. Marinade boil again, cover them zucchini, immediately roll.

Finally - recipes that did not carry to the gourmet, but certainly useful.

Juice from green garlic

Young green garlic, before bolting, cut and pass through the juicer. Salt, following ratio: 1 teaspoon of salt on the glass of juice. Pour the juice into dry sterilized jars or bottles, pasteurized 20-25 minutes and tightly close the nursery rubber teat.
Pour any finished dish a few drops of the juice, and the food will get garlic flavor.

By the way, garlic husks can serve you in the fight against aphids. Pour them into a bottle, fill it with water, cover, leave for 8-10 days. Spray plants by diluting 20-25 ml infusion of 10 liters of water.

Carrot syrup without sugar (old recipe)

Carrots thoroughly with a brush, wash and cook until tender. Remove from the water, rub on a coarse grater, squeeze the juice, strain and boil down until thick syrup. When cool, pour into dry, steamed bottle. Cork stoppers, put in a dark place (preferably in the cellar). This syrup can be stored for up to three years and does not lose its taste.

Beware of botulism, follow the rules

The home canned vegetables can penetrate Wand botulism, one of the strongest bacterial toxins that can cause serious food poisoning. This bacterium is developing in a sealed environment, the absence of oxygen, so the banks, tightly packed metal lids for him - the most suitable habitat. botulism bacillus killed during pasteurization, but its spores are more tenacious, and they can be destroyed only by boiling for 5-6 hours.

As botulism enters the blanks? From the Earth to poorly washed vegetables, using stale, propped vegetables with low-quality water, with poorly prepared jars and lids. Botulism bacteria do not develop at high acidity (pH below 4.5), however with malokislymi canned vegetables need to be especially careful.

Most importantly, the infected botulism canned foods may look and smell like the normal. Therefore, to accurately protect yourself and your family, it is necessary to refer to the preparation of blanks is very responsible and abide by all the rules of conservation that were not invented from scratch.

•  Sort, not zhadnichaya and take canning only the best, are not damaged vegetables.
•  Carefully my vegetables.
• Good obsushivayut.
• Use weights accurately weigh the vegetables, salt, sugar, and keep proportions.
• Clean according to the rules, not lazy, if necessary, remove the skin from the tomatoes and plums.
•  We do not neglect the blanching. So, if before freezing cauliflower problanshirovat, it does not get dark in a freezer, and will be much tastier than neblanshirovannaya. FORUMHOUSE experts recommend to adhere strictly to the regime blanching specified in recipes.
• Carefully prepare met: very good wash, if necessary soaked in kaltsirvannoy 1-2% soda solution. Banks are sterilized in a boiling kettle or 20-25 minutes in the oven 30 minutes. Hot off the banks are left in a closed oven, cool to warm and immediately filled.
• Covers and plug boiled for 10-15 minutes prior to use.

Sterilizing effect depends not only on temperature but also on the acidity of vegetables, so each type of canned food - a cooking mode. One of the best methods of canning, pasteurization is considered, the loss of vitamins are reduced to a minimum, it retained the look and taste of vegetables. Filled cans before seaming pasteurized in water bath - the bottom pan give grating height of 2-3 cm, on top - a piece of fabric. Pot was filled with water at the level of cans.

For convenience and to save your time to have a branch FORUMHOUSE quick search recipes, collected recipes blanks from mushrooms, as well as unusual recipes of the first berries and fruits.

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