TASTY BILLETS WITH OWN HANDS FROM YOUR OWN VEGETABLES, BERRIES AND FRUITS
We continue to publish recipes blanks from the gifts of the garden and garden, sent by our readers.
Sweet Pepper Salad
Required: 2 kg of tomatoes, 1 kg of carrots, peppers and onions, 2 Art. l salt, 100 ml of vinegar, 300 g of sugar, 300 ml of sunflower oil.
All vegetables finely chop, mix, add salt, vinegar, sugar and sunflower oil and mix again. Boil 20 minutes. Roll up Output-4,5 l.
Required: 3 kg of tomatoes, 6 pcs. Bulgarian pepper, 6-7 cloves of garlic, according to 1 Art. l salt and sugar.
1,5 kg of tomatoes, pepper and garlic cut into strips. Boil 10 minutes.
Then add the remaining tomatoes, salt, sugar. Boil 30 minutes. Roll up the covers.
Green tomato salad
Required: for 1 kg of beets, carrots and onions, 1,5 kg of green tomatoes, 100 g of sugar, 100 ml of sunflower oil, 2 Art. l salt, 80 ml of vinegar.
Tomatoes cut into slices, onion-rings. Grate carrots and beets on a coarse grater. Add salt, sugar, sunflower oil. Boil 1 hour. For 10 minutes until ready to add vinegar. Roll up Raisa Dmitrievna GLINSKAYA, Gomel region, Mazyr
Delicious Caviar 1 Recipe
Required: 3 kg of peeled zucchini, 1 kg of carrots and onions, 1 a cup of vegetable oil and sugar, 1 Art. l acetic essence.
Grate zucchini, carrots, chop the onion, add vegetable oil and simmer for an hour 1. Put a little salt, sugar, boil for another hour. Add 0,5 L. tomato pulp, hot pepper and cook for another hour. 10 minutes before the end of cooking add vinegar essence.
Required: 1 kg zucchini, 70 g of onion, 60 ml of vegetable oil, 1 tsp. 9% vinegar, 3 slices of garlic, 2 stalk of parsley and dill, 1,5 g of ground black and allspice.
Wash squash, trim on both sides, cut 1-1,5 cm thick, fry in oil until light golden brown.
Chop garlic, grind with salt. Grind greens. Zucchini mince, combine with fried onions and other components. Put the mass in jars and put in boiling water: liter jars - for 90 minutes.
Required: 1 kg of peeled apples, 1 kg 200 g sugar, 2 glass of water.
Peel apples and peels, cut into slices (1 apple-on 6-8 parts). Dissolve sugar in boiling water and drop apples into syrup. When boils, boil a little. Turn off and set aside until cool. Then repeat the same thing two more times. Jam should be amber, apples - transparent.
Polina V. NEDOROZOVA Dmitrov, Moscow Region
Eggplant with pepper
Required: 1 kg of eggplants, 200 g of sweet pepper, 50 g of tomatoes, 50 g of bitter pepper, 1 garlic clove, 100 ml of vegetable oil, 60 ml 9% vinegar, according to 1 tsp. salt and sugar.
Peel eggplants, cut into slices (1-2 cm) and fry in a mixture of vegetable oil, salt, vinegar and sugar. Then, in the same mixture, fry the bell peppers chopped in rings. Chop garlic and hot pepper. Cut tomatoes into slices. Prepared products should be tightly layered in glass jars, pour a small amount of the same mixture on which the vegetables were fried, close the lids and sterilize 30-35 minutes at 100 degrees.
Banks clog with metal lids and put the lids down for air cooling.
Elvira Stanislavovna BELSKAYA
Peel the garlic, cut each lobule into 3-4 parts, spread it out on paper and dry at room temperature until it is completely dry - approximately 1-2 week. Next, chop the garlic in a coffee grinder or in a mortar to form a powder. Store this powder should be in a sealed container tightly lid. You can use it as a food additive in any dish. Very tasty, and, most importantly, all the properties and qualities of garlic are preserved!
Irina Vladimirovna POVALYAEVA, Voronezh Region, the city of Rossosh
Greens from the package
Beautiful greens for seasoning and borscht can be obtained if you store it in the refrigerator. I make packages in size as on 1 kg of sugar, put greens (freshly washed, but before laying, drain the water) in them on 10, sew up or stitch a bag and put it in the fridge to the wall so as not to interfere.
Get out in about a month. At the same time, the greenery remains fresh, retains its color and smell. I try to find paper for bags like it used to be on kilogram bags of sugar — light brown, it is thin, but durable.
Fresh greens, which are supposed to be used for preservation, coarsely chopped to size cans, dried. Use as needed.
Galina V. ZAGRADSKAYA, Moscow
Required: for 5 kg of green beans and tomatoes, for 1,3 kg of onions and carrots, 200 of parsley roots, 100 of parsley, 150 ml of table 3% vinegar, 150 of sugar, 80 of salt, 20 of black pepper peas , vegetable oil - to taste.
Prepare and blanch the beans. Onion cut into rings and fry until golden brown. Peel carrots and parsley roots, rinse, cut into slices 3-4 mm thick and fry in vegetable oil. Chop parsley greens. Cut ripe ripe tomatoes into slices and cook 15 minutes over medium heat in a small amount of water. After that, add prepared vegetables, salt, sugar, vinegar to the tomatoes. Bring to a boil and add parsley to the vegetable mass. It should not be very thick. If necessary, add boiled water and stir. At the bottom of the cans, put black pepper peas and pour hot vegetables over the cans. Sterilize liter cans of 40 minutes in boiling water. Cork.
Lidiya Sergeevna DOROGUSH, Astrakhan
Required: 1 kg of grapes raisin (seedless), 1 kg of sugar, 1 a glass of water.
To sort grapes, to wash, to fall asleep with sugar and to leave for hours 8-10. Then add a glass of water to the basin and put on the fire. Boil 5 minutes. Leave to cool. When cool, boil again for 5 minutes. And also - for the third time, after which, in a hot form, put it in banks.
Zoya Illarionovna PROTCHENKO, St. Petersburg
Vegetable seasoning with stalked celery
Required: 1 kg of eggplants, carrots and sweet peppers, 500 grams of stalked celery, 2 kg of ripe tomatoes, 1 a cup of vegetable oil, salt.
Wash vegetables, remove the stem and seeds from the peppers. Grind all the vegetables in a meat grinder, add salt, vegetable oil, mix and boil over low heat until boiling a third of the volume of the mixture to be boiled. Hot-lay it in sterilized jars and roll up the lids. Instead of petioled celery, you can use chopped greens of this culture.
Salt with celery
Required: 250 g stalked or root celery, 700 g sea salt.
Celery to clean, wash and cut into small pieces or chop. Sprinkle on a napkin and dry. Put the salt and celery in a bowl, mix thoroughly and leave on 2 of the day. After that, sprinkle a thin layer in a roasting pan and push it into the oven. At a temperature of 150 degrees, allow to dry until the mass hardens.
Cool the salt and celery and knock out the frypot. Grind small portions using a chopper or mixer. Fill cans with salt and close. Store in a dry place at a temperature of 15-20 degrees. Use as a seasoning for soups, sauces and salads.
Dry the dill bush well, cut the thin twigs and roll them through the meat grinder. You can use part of the main stem. This seasoning is stored in a glass jar under a nylon cover.
Lyudmila Nikolaevna BORODINA, Stavropol Territory, Mineralnye Vody
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