3 Review (s)

  1. Summerman, gardener and gardener (anonymous)

    Pickled pepper

    If you ask my husband and I what vegetable we call the king of the garden, we will confidently answer: pepper. But my husband will mean hot, and I will mean sweet Bulgarian. We used to constantly buy our favorite vegetables at the market and lament how expensive they were there. We were very happy when we bought the dacha. What do you think is the first thing that began to grow in the developed garden? Of course, pepper! Oh, how many mistakes we made then: we planted sweet and hot peppers, over-fertilized the land with fresh manure, and tied it up incorrectly... Fortunately, over time we decided on both agricultural technology and the best preparations.

    1 kg of bell pepper, 3 cloves of garlic, 4-5 dill umbrellas, 1 tbsp. salt.
    Dissolve coarse salt in 1 liter of cold water. I prick the thoroughly washed peppers with a fork in different places. I place some of the dill umbrellas on the bottom of the enamel pan. I cut the peeled garlic into slices and place half of it on the bottom with the dill. I put the pepper in the pan, add the remaining garlic and dill. I fill the peppers with salt water, cover them with a plate, and set the pressure. I leave it at room temperature for 3 days. 1 tbsp. I dilute 4 tbsp of brine. clean water, bring to a boil and remove from heat. I transfer the peppers tightly into sterilized jars (I drain all excess liquid during the laying process). I fill the filled jars with hot brine. I seal the jars with lids and put the workpiece in the cellar. I serve pickled peppers with any poultry and meat dishes.

    24 hot peppers, 8 cloves of garlic, 3 tsp. salt, 1 tbsp. sugar, 40 ml water.
    Just a tip: if you like a milder taste, mix the hot pepper in half with the sweet one. I clean all fruits from seeds, garlic from husks. I cut everything into rings and plates. I add salt, sugar,
    water and place under slight pressure at room temperature. I'll try it in about a week. I put them in dry sterilized jars and close them with nylon or screw lids. I store it in the refrigerator for several months.
    Olga GRIBKO

  2. Valentina KRYUKOVA, Serpukhov

    Crispy lightly salted cucumbers for the winter

    For a three-liter jar: 1,5 kg of cucumbers, 3-4 tbsp. salt, 4-5 cloves of garlic, horseradish Elista, a bunch of fresh dill with umbrellas, 10 black peppercorns, 2-3 bay leaves, 2 liters of water.
    I soak cucumbers in water for 2-3 hours. I rinse well under running water. I dissolve the salt in cold water. Finely chop the washed greens and peeled garlic. I put the cucumbers, herbs and spices in an enamel pan, fill it with brine and put it under pressure. I leave it for 2-3 days at room temperature. I dry the jars washed with soda. I put pickled cucumbers in them (I leave the soft ones for food, I put only strong fruits). I put greens on top. I bring the strained brine to a boil. I boil the lids for the jars separately for 2-3 minutes. I pour boiling brine over the cucumbers and roll them up with sterile lids. Turn it upside down and keep it at room temperature until it cools.

  3. Polina BLINOVA, Yelsk

    Carrots with a secret

    1 kg carrots, large onion, 2 tsp. salt and sugar, a pinch of cumin.
    I cut the peeled carrots into small pieces, mix with cumin, sugar and salt. Place tightly in dry, sterilized jars, topped with thinly sliced ​​onion. I close it with nylon lids and put it in a warm place. When the carrots start to ferment, I move them to the cellar.


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