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Recipes canning preparations for the winter

To crunched

Choose strong young cabbages.Make sure to remove them from the upper sheet 2-3.Crunchy cabbage usually turns winter varieties, so do not be engaged in salting summer.Cole loves the cold.After salting it, plug the banks.Day soak in the room, if necessary, and then take out the cold.Store cabbage best in the refrigerator or on the balcony cellar.As can be tightly tamped cabbage.Sometimes fermented cabbage turns slimy.The reason - in pathogenic bacteria that were in your apartment at the time of salting and fermenting cabbage.To avoid this, as often as possible ventilate the kitchen.If possible, you can prokvartsevat room.

Crispy

  • 3-4 kg of cabbage 2 carrots
  • 8 laurel leaves
  • 10 peas black pepper
  • 5 peas allspice
  • 1/2 tsp. Coriander seeds

Forrecipe marinade for 1.5 liters of water:

  • 4 tbsp.spoons of salt
  • Article 9.spoons of sugar
  • 2 tbsp.tablespoons vegetable oil 1 cup
  • 9% solution of vinegar

Cooking:

1. Cabbage wash, remove the top sheet 2-3 (they usually colle

cts all the dirt).After treatment, the cabbage cut into large chunks.2. Carrots clean, chop into thin slices.3. Place the tightly into banks cabbage with carrots, peas to the same place the black and allspice, coriander and bay leaves.4. For the marinade in water solution of sugar and salt, add the vegetable oil, bring to a boil.Remove from heat and pour vinegar.Stir.5. Pour the hot marinade cabbage to the edges of the banks.Let cool down.Then pour the marinade, bring to a boil again and pour them cabbage.Roll up the bank.6. Leave the cabbage at room temperature for a day.Then store in a cool place.

pickled cabbage with beets

  • 1 kg of cabbage (you can of red) cabbage
  • 1 kg of beet
  • 200g onions
  • 8 peas allspice
  • 1 tsp. Coriander seeds
  • 5 bay leaves

recipe for the marinade for 1 liter of water:

  • 2 cups 9% solution of vinegar
  • 1 cup sugar
  • 1/2 cup salt

Cooking:

1. Boil the beets, thenClean and slice into strips, or grate coarsely.2. shred cabbage as thinly as possible.3. Slice onion rings, and then in half (half rings).4. All the prepared vegetables in a deep pan fold.5. In water, dissolve the salt and sugar, bring to a boil, remove from heat and pour vinegar.6. Hot pour marinade over the vegetables, add spices and stir.Bring to a boil, then reduce heat to low and simmer for 20 minutes.7. Arrange the salad on a hot banks.Cover caps and sterilize: liter cans - 15 min., 2-liter - 25 min., 3-liter -30 min.Roll up the banks and turn it upside down.Leave for a day like this.Store in a cool dark place.For flavor you can add fresh herbs basil and 1 tbsp.spoon and cumin seeds.

with horseradish marinated

On 1-1,5l

  • 2 kg of white or red cabbage
  • 1 small horseradish root
  • 5 cloves garlic
  • 5 grams of red hot peppers
  • 10 black currant leaves
  • a bunch of parsley dill

For this recipe marinade for 1 liter of water:

  • 1 cup of 6% vinegar
  • 1 tbsp.teaspoon salt 1 tablespoon
  • .spoonful of sugar

Cooking:

1. Wash and clean the top of the cabbage leaves.Finely chop it.2. Clean and twist horseradish root.3. Garlic is clean, and grate.4. Connect the cabbage with horseradish and garlic and stir.5. At the bottom of the banks lay greens, currant leaves and red pepper, then, is not very tight, cabbage and pour the marinade.6. For the marinade in the water dissolve the salt and sugar, remove from heat and pour vinegar.7. Roll up the banks with cabbage and store them in a cool place.B this recipe you can add herbs tarragon and cilantro.And if you do not have fresh currant leaves, you can use dried.

cranberry fermented

In 3 l

  • 5 kg of cabbage
  • 2 kg of carrots
  • 200 g cranberries (can be frozen)
  • sugar
  • salt

Cooking:

Rinse andClean the top of the cabbage leaves.Finely chop it.2. Clean, and then coarsely grate the carrots.3. All the mix and add the washed cranberries.If you use frozen berries, the pre-defrost it.4. Sugar and salt to taste, add to cabbage was a pleasant sweet taste.5. Thoroughly tamp the cabbage to the banks and leave for 5 days with the lid open kvass.6. On the sixth day, close the banks of sauerkraut plastic lids and store in a refrigerator.

Acute, Korean

To 1 liter

  • 2 kg cabbage 4 carrots
  • • 10-12 garlic cloves

recipe for the marinade for 1 liter of water:

  • 2/3 cup sugar 2 tbsp
  • .spoons of salt
  • • 1/3 cup of vinegar 9% strength
  • • 1 cup vegetable oil
  • • 1/2 tsp. red pepper
  • 6 6 peas black pepper peas allspice
  • 3 bay leaves

Cooking:

1. Wash and clean the top of the cabbage leaves.Finely chop it.2. Peel and coarsely grate the carrots.3. Garlic finely chop or grate.4. Connect the cabbage and mix.Tightly packed in jars of sugar.Prepare the marinade.Pour the hot marinade cabbage.Cover with a lid and leave for 20 minutes.Then add the marinade, close the plastic lid and store it in the refrigerator.

salad with cabbage and tomatoes

  • 7 peas black pepper
  • 4 pea allspice
  • dill
  • little green tarragon
  • 1 kg of cabbage
  • 1 kg of tomatoes
  • 2 medium onions 2
  • sweet pepper
  • 1/2 cup sugar
  • • 1 tbsp.teaspoon salt 1 cup
  • 6% vinegar

Cooking:

1. Cabbage finely chop.Tomatoes and onions cut into cubes.Try finely cut onion.Peppers remove seeds and cut into strips.Connect the vegetables, salt, mix well.Then shift to the pan and place on top of the yoke.Leave for 8 hours.2. The juice, which is isolated from vegetables, drain and pour the vegetables themselves with sugar, pour the vinegar, add spices and stir.Cook for 10 minutes.3. Fill the cans of vegetable mass, the top lay a layer of greens.Pour the hot juice, which is formed during cooking.Cover the jars with lids and sterilize: half-liter jars - 12 min., Liter - 20 minutes.After roll up the banks and turn it upside down.Leave the room for a day and then store in a cool place.

marinated with apples

4-5 liters

  • 2,5 kg of white or red cabbage
  • 2 kg of apples (better to take the acidic or sour-sweet varieties, solid, medium-sized)
  • 4 peaallspice
  • 3 cloves
  • 1 tsp. cinnamon

recipe for the marinade for 1 liter of water:

  • 1 cup sugar
  • 2,5 Art.teaspoon salt 2 tablespoons
  • .spoon of 70% vinegar

Cooking:

1. Rinse and chop the cabbage into strips, but not very finely.Blanch it (1 min. Dip in boiling water), then fold in a sieve and cool under cold water.2. Apples cut into 4 pieces, you re-zhite core.Dip apples for 3 minutes.boiling in acidified (20 g citric acid in 1 liter of water).3. For the marinade in boiling water to dissolve the salt and sugar, bring to a boil and simmer for 10 minutes.Remove from heat and pour vinegar.4. At the bottom of the banks put spices lot stacked layers of cabbage and apples.Pour the hot marinade.Roll up the banks and turn it upside down.Leave to cool well and then store it in a cool place.

Little Secrets

  • can not pickle cabbage in an aluminum pan.Cabbage acid corrodes aluminum.As a result, in the fall cabbage chemicals that are harmful to the human body.Ideal to make sour cabbage in wooden tubs, but if there are none, fit enameled ware or glass jars.
  • can make sour or pickled cabbage with of red.Not only delicious, but also beautiful.
  • If you like cabbage with caraway, and you do not have it on the market and did not find, buy fennel seeds, which are sold in any drugstore.Instead of cranberry can make sour cabbage with cranberries.

Stuffed cold

at 2-3 l

  • 1,5 kg of cabbage
  • 3 kg carrots 1 kg
  • parsnip
  • 1 kg of sweet pepper
  • 5 peas of black pepper
  • 3 fragrant peapepper

to fill a prescription for 1 liter of water:

  • 1 tbsp.teaspoon salt 1 cup
  • oil

Cooking:

1. Cabbage wash, cut in half head.Finely chop half and the second half to disassemble the leaves.2. We cut the cabbage leaves are thick and solid parts.For 1 minute.hold the leaves in boiling water, then cool.3. For the filling, clean, and grate the carrots and parsnips.Sweet pepper chopped and shredded cabbage with a little fry.All vegetables, connect, and mix.4. Stuff the leaves and put them envelope or tube, but the edges were closed.5. At the bottom of the banks put the peppercorns, then gently fold the cabbage rolls at each other.Fill their fill.6. To fill in boiling water dissolve the salt, pour vegetable oil, cook for 5 minutes.7. Banks sterilize 15 minutes., Plug the refrigerator and store it in.

Brussels marinated

On W L

  • 3 kg Brussels sprouts
  • 5 peas of black pepper
  • 5 peas allspice
  • 4 cloves
  • 2 blackberry leaf
  • small piece of horseradish
  • small piecehot pepper

For this recipe marinade for 1 liter of water:

  • glass of 6% vinegar
  • 2 tbsp.spoons of sugar
  • 1 tbsp.teaspoon salt

Cooking:

1. kochanchiki cabbage wash, remove a pair of upper leaves, cut the stalks.After lower kochanchiki in boiling water and cook for 5 minutes.Drain.2. At the bottom of the banks put the currant leaves, cloves, horseradish, pepper is different, and then fill in the bank kochanchiki cabbage.Pour the marinade.3. For the marinade in the water dissolve the salt and sugar.Bring to a boil.Remove from heat and pour vinegar.4. The filled jars, cover with marinade cover and sterilize: liter cans - 10 min., 2-liter - 15-20 minutes.After roll up the banks and turn it upside down.Leave for a day in the room, and then store it in a cool place.If you want to eat cabbage for a month, then close the jars with plastic lids and store in a refrigerator.

Cauliflower

On 1-1,5l

  • 1 kg cauliflower
  • 300 g of sweet pepper
  • 150 g parsley root
  • 3 cloves garlic

recipe for the marinade for 1 liter of water:

  • 2 cups 6%
  • vinegar 2 tbsp.teaspoon salt 2 tablespoons
  • .spoons of sugar

Cooking:

1. Rinse and cauliflower florets to disassemble, soak for 2 minutes.acidified in boiling water, then fold in a colander, cool under cold water.2. Clean the pepper seeds, parsley root - from the top layer.Pepper and parsley cut into strips, garlic and grate.3. At the bottom of the banks lay half the garlic, then layers of cabbage and peppers.Each layer is a little salt and pepper.The last layer should be also made of garlic.Pour the hot marinade.4. For the marinade in boiling water to dissolve the salt and sugar, bring to a boil and cook for another 2 minutes.Remove from heat and pour vinegar.5. Cover the filled cans with a lid and leave for 20 minutes.Drain marinade into a saucepan, bring to a boil again and pour the vegetables.Repeat once more so.This technique is called triple casting.6. Cover the jars with lids and sterilize the jars: liter -15 min., 2-liter - 20 minutes.Roll up, leave the room until cool and store in a cool place.

Pickled Kohlrabi

2 L

  • 1 kg cauliflower
  • 11/2
  • lemon dill 1 umbrella
  • bunch of basil 4 garlic cloves
  • 5 peas of black pepper
  • 5 peas allspice
  • 1 tsp. coriander seeds

recipe for the marinade for 1 liter of water:

  • 1,5 Art.teaspoon salt 3 tablespoons
  • .spoons of sugar
  • 11/2 cups 6% vinegar or apple cider vinegar

Cooking:

1. Kohlrabi rinse, remove the stems, peel and cut into slices.2. These slices cook for 5 minutes.in acidified water with lemon juice.Then drain the water, allow to cool kohlrabi.3. At the bottom of the banks put the umbrella of fennel, peeled garlic cloves, spices and basil leaves.Then - kohlrabi and pour the marinade.4. For the marinade solution in water sugar and salt, bring to the boil.Remove from heat and pour vinegar.5. Banks roll up and store in a cool place.Basil leaves better cut, while the flavor is more pronounced.Instead, you can add basil or tarragon mint.