White cabbage is taken, coarsely chopped; Cucumbers and tomatoes are cut into circles, seeds are cut out from the bell pepper, the rest is divided into 4 parts, the onion is coarsely cut, the greens are chopped, everything is mixed. Wash jars with lids warm water using detergents, sterilized in a water bath, put the jars upside down on a stand, boil the lids for 7 minutes, put early cabbage salad in the container, it will be an excellent supply for the winter. At the bottom of the jars, peppercorns, garlic cloves, lavrushka are laid, the jars are not filled with cabbage to the very edge, leaving 1/5 part free. Everything is poured with hot marinade, to prepare it, water is boiled in a saucepan, salt and sugar, a pinch of ground coriander, cloves, and other spices are taken to taste for 1 liter of water.
After the marinade is poured into the salad, sterilized lids are placed on the jars, the container is lifted with special tongs and transferred to a stand made of wood or metal, it is placed at the bottom of a bucket of boiling water, the water level should reach 2/3 of the height of the container. After processing in the sterilizer, the container is removed from the bucket with tongs, placed on the table, the lids are removed, 2 tablespoons of 9% alcohol vinegar are poured into each jar. Now the container is sealed with a special seaming key or manually (when the container and European standard lids are taken), the quality of the closure is checked, the cans are placed upside down on the floor covered with cloth, the preservation cools down when room temperature stored in a dry place.
It is easy to pickle cabbage for the winter using the hot-packing method, it is not difficult to make it according to the recipe, all components and containers are prepared in the same way as described earlier. Garlic, peppercorns, lavrushka are placed at the bottom of the jars, filled with salad, boiling water is poured into the jars, covered, left for 12 minutes, boiling water is poured out, such actions are performed 3 times, boiling marinade, vinegar are poured 4 times, the container is sealed, cooled.
Any kind of cabbage is suitable for preparing a salad for the winter, cauliflower salads are popular, it is divided into inflorescences-twigs, washed. All other ingredients are taken from previous recipes, vegetables are prepared in the same way, they are washed and chopped, then containers and lids are prepared. Umbrella dill for conservation, garlic are placed at the bottom of the jars, all the mixed components are placed, poured with boiling water, after the marinade, corked, put down with the neck, air cooling at room temperature.
Easy to make salad red cabbage, it is chopped, blanched for 5 minutes, for a 1 liter jar it is required to take 650 g of blanched cabbage, about 400 g of hot filling, 1 liter of water, 90 g of sugar, 60 g of salt, 30 g of table 9% vinegar are needed for filling. Greens, garlic cloves, peppercorns are placed at the bottom of the container, then the container is filled with blanched cabbage, the rest of the vegetables can be excluded, boiling marinade is poured into the container, covered with lids, sterilized in a sterilizer (bucket) for 45 minutes. Banks are taken out with tongs, corked manually or with a seaming key, put with the neck down, cooled, after cooling, stored in a dry place.
original recipe kohlrabi dishes, young cabbage is cut into small slices, placed in water, which is slightly acidified with vinegar, boiled for 5 minutes over low heat. Then it is thrown into a colander, cooled, allowed to drain, placed in pre-prepared jars, brine is poured in, thermally treated, placed in a sterilizer, corked.
White cabbage marinated with beets turns out great, the head of cabbage is chopped, the beets are cut into thin strips, and onions are cut into half rings, peppers, carrots, cucumbers, tomatoes, greens are taken as desired, all vegetables are mixed in a bowl. Lids, containers and marinade are preliminarily prepared, dill for conservation, peas, garlic cloves are placed at the bottom of the jars, after which the container is filled with cabbage. Canned cabbage, adhering to the hot-packing method, can also be processed using a sterilizer, in the first case, boiled water is poured into the container three times, and marinade with vinegar 4 times, closed with a key (manually). The second way is that the contents of the jar are poured with hot marinade, placed in a sterilizer, poured a little vinegar, and corked.
Cabbage for the winter (stored for years) + recipes for fermenting vegetables!This recipe is good when a lot of early cabbage has grown and the forks have started to tear in half. As a rule, early varieties of cabbage are not suitable for pickling and sauerkraut, and according to this recipe, cabbage is not only delicious and crispy, but also stored for a long time. You can also cook any cabbage, not only early. Cabbage turns out sweet-sour, crispy and moderately hard.
* Cabbage * Dill (umbrellas) * Bay leaf * Black peppercorns We cut the cabbage large, randomly or tear it with our hands if it is of early varieties and breaks well. Fill with boiling water and cook from the moment of boiling for 5-8 minutes. At the bottom of a sterilized jar we put pepper, Bay leaf and fill the jars with ready-made cabbage, cover with lids so that the cabbage does not cool down while the marinade boils. Boil the marinade: pour water, vinegar + salt + sugar into a saucepan and put on fire until it boils.
* Water - 5 stacks.
* Granulated sugar - 1 stack.
* Salt - 3 tbsp. l.
* Vinegar (9%) - 150 g
* Umbrellas of dill (when pouring into jars, take them out and discard)
Then pour jars with hot marinade and roll up. This amount of marinade is enough for 2 2x liter jars. It all depends on how tightly the cabbage is packed in jars. You can add a few rings of beets to the marinade and, after boiling, remove them, as well as dill umbrellas. Then the color of the cabbage will be pink.
Preparations for the winter: fermentation
Pickled pepper recipe for the winter
Ingredients:
- bell pepper different colors
- 1 liter of water
- 80 gr. salt
Cooking method:
- Sort and wash peppers. You can remove the seeds and stalk, but it is better to leave it whole.
- Rinse the peppers cold water, then scald with boiling water and put tightly in sterile jars.
- Boil water for pouring, add sugar and cool the brine.
- Pour cold brine over peppers.
- Close the jars with parchment or cloth and tie with a thread so that they do not fall off.
- Leave the jars at room temperature for a week, then transfer to the cellar for storage.
- Pickled pepper is stored for no more than 5 months.
- Rinse peppers in running water before use.
Pickled garlic recipe
Ingredients:
- 10 kg garlic
For brine:
- 6 liters of water
- 300 gr. salt
- 300 ml vinegar 9%
Cooking method:
- Peel the garlic from the roots and upper husks, wash and soak in cold water for 3-4 hours.
- Then rinse and put in jars.
- Prepare a cold brine and pour garlic over it.
- Cover the jars with a cloth and leave to ferment for 2 weeks at room temperature.
- Remove the garlic to a cool place for storage.
- Garlic will turn out tastier and more aromatic if you add dill umbrellas, currant or cherry leaves, pieces of horseradish or red beets to the jar.
Pickled eggplant recipe
For the recipe you will need:
- 10 kg eggplant
- 2 kg carrots
- 3 parsley roots
- 5 celery stalks
- 10 pieces. green bell pepper
- 20 tooth garlic
- 1 kg onion
- 5 liters of water
- 1.5 st. salt
- 0.5 st. vegetable oil (calcined)
Cooking method:
- Wash the eggplant, cut off the stalk and make a cut along the fruit, like a pocket.
- Scald eggplant with boiling water.
- Grate carrots.
- Onion cut into strips.
- Wash the pepper, remove the seeds and cut into small cubes.
- Grate parsley root and celery stalks or chop finely.
- Peel the garlic and divide into cloves.
- Mix carrots, onions, peppers, parsley and celery.
- Stuff eggplant pockets with vegetable stuffing. Insert 1 tooth into each. garlic.
- Pour the calcined vegetable oil and lay out the eggplants in dense layers, trying to spread them with the filling into the wall of the pan.
- Prepare a brine from boiled cold water and salt.
- Pour the eggplants with brine, put a wooden circle on top and put oppression.
- Leave the eggplant under pressure in the room for a day to start fermentation.
- Then remove the oppression, add brine and cover the pan with a cloth and put it in storage in a cool place. You can try pickled eggplant in a month.
Pickled Beet Recipe
Ingredients:
- 3 kg beets
For filling:
- 1 liter of water
- 100 gr. salt
- 100 ml vinegar 9%
Cooking method:
- Wash the beets and boil.
- Then cool, peel and cut into cubes. Sterilize jars and fill with beets.
- Prepare cold brine.
- Pour the beets with brine, and cover the jars with paper or cloth.
- Leave for 10-12 days at room temperature.
- Take the beets to a cold place for storage. You can try beets in 2-3 weeks.
pickled carrot recipe
Ingredients:
- 1 kg carrots
- 1 st. l. salt
- 1 st. l. Sahara
- pinch of cumin seeds
- vegetable oil
Cooking method:
- Wash the carrots, peel off the tops and tail. Brush well and rinse with cold water.
- Grate carrots for salads in Korean.
- Grind carrots with olya, sugar and cumin.
- Sterilize and dry jars for fermentation.
- Put the carrots very tightly in jars and pour in 1 tsp. calcined vegetable oil.
- Close the jars with plastic lids and put them in the cellar for storage.
- After three weeks, carrots can be tasted. Great for making salads, pie fillings and dressings for soups and borscht.
Video recipe "Georgian sauerkraut"
Cook with pleasure and be healthy!
Always your Alena Tereshina.
