Recipes from your grapes and not only ...
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NOT ONLY GRAPE RECIPES
The end of summer is the time for the abundance of fruit in the garden.
We bring to your attention several new recipes, each with its own flavor.
Pickled grapes
For 1 kg of grapes - 0,7 l of water, 100 ml of 6% grape vinegar, 300 g of sugar, 2 tsp of salt, 6 cloves, 1-2 cinnamon sticks.
Separate the grapes from the branches (although you can leave and small bunches for 3-4 berries), rinse. Prepare the marinade: pour the sugar into the boiling water, dissolve it, remove it from the heat and pour vinegar (it can be white or red, and white grapes in red vinegar turn out very beautiful, with a pink border). Put in a jar on a piece of cinnamon sticks, cloves, grapes and pour hot marinade. Sterilize 20 min. Through 3 days grapes can already be eaten, but it is also kept perfectly. When the berries are eaten, the remaining marinade can be used instead of vinegar in salads or for marinating meat, or you can, once again heated to a boil, pour a new portion of grapes and, not sterilizing, store it in the refrigerator. Marinated grapes in this case longer, but also turns out very tasty.
Pickled grapes are a delicious snack on any table. It looks very beautiful if you string berries on skewers along with blue cheese.
See also: A large collection of recipes from their apples, pears, plums, cherries
Grape jam with walnuts
For 1 kg of raisins - 1 kg of sugar (if you don’t like very sweet, less can be), a third of a glass of water, a handful of walnuts, vanilla (to taste).
Wash grapes and separate from twigs. In a large saucepan pour 2 l of water, you can add a couple of cherry leaves, bring to a boil, dip grapes into the water (can be parts) and blanch 2-3 min.
In parallel, prepare the syrup from water and sugar (you can on a quiet fire). Blanched berries, transfer into syrup and cook 5-7 min. Remove from heat, leave the jam for 8-10 h. Then bring to a boil, add nuts and vanillin, cook 10 min and pour into sterilized jars.
Jam from pears with poppy seeds
For 3 kg of pears -1 kg of sugar, 1 lemon, 6 st. spoons of poppy seeds.
Remove lemon peel with a grater (leave a white layer). Pears peel and core and cut into slices, add lemon juice and pour rum. and leave for 3 h. Then put on the fire and cook for 20 min. While the jam is cooling, lightly fry the poppy in a pan. Half a jam chop in a blender and reconnect both parts. Add poppy and cook 7-10 min.
Plum sauce in Chinese
On 1 kg of peeled plums -2 bulbs, 3-4 garlic cloves, a slice of fresh ginger size 2-3 cm, 0,5 glass of apple cider vinegar, 1 ch. Spoon of ground coriander, 0,5 tsp cinnamon, 0,25 tsp ground cloves , 0,25 ch. Spoons of red ground hot pepper (optional), 1 a spoonful of salt, 0,5 glass of water, 0,5-1 glass of sugar.
Plums pitted in pans, add the peeled and finely chopped onions, garlic and ginger, pour water, bring to a boil and cook over low heat 20-30 min. Allow to cool slightly and pour into a blender. The resulting mashed potatoes are again poured into a saucepan, add 0,5 glass of sugar, vinegar and spices. Bring to a boil and simmer for a few more minutes 30-40. Before the end of cooking, add flavor as desired, if the sour is acidic, you may need to add more sugar.
Finished sauce pour into sterilized jars, roll up.
© Author: L. SURKOVA
Below other entries on the topic "Dacha and garden - with their own hands"
- New Year's recipes from your own fruits from the dacha
- Frozen and Sugared Berries - Simple Recipes
- Dishes and canning from Portolac
- What to cook from your cherries and raspberries - recipes
- What to cook with my leek - my recipes
- Recipes from their first berries - honeysuckle and strawberries
- Desserts from their own, grown at the country berry - recipes
- Strawberry (raspberry rhubarb) tips for growing. The recipe for rhubarb pie.
- Spring kitchen-spring dishes from the grown and collected in the country
- Spicy fruit sauces from their fruits - recipes
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