Billets - is preparing a variety of dishes, vegetables, fruits, berries, and other products for a long winter storage banks. Preparations are typically used to in the icy winter day to open a jar of homemade and enjoy and enjoy the special, a real taste of summer. Preparations for the winter is still made in ancient Russia, when it was necessary to preserve the harvest for a long time. And this tradition of "lived" down to our times. Harvesting vegetables in the winter - a timid process, a great pleasure.
Salted tomatoes can prepare banks for the winter and without conservation. They are very useful and nutritious. Like all the salted or pickled vegetables, they retain many necessary for a person of vitamins and minerals.
Salted tomatoes are perfectly combined with meat, fish, vegetables and grain dishes.
In addition they have excellent taste in themselves, they also can be used in the preparation of other dishes, such as soups, vegetable stews, etc.. For pickling best fit small and medium tomatoes. Salting is desirable to produce in July (during the ripening season).
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Recipes for winter
Like salt in the winter? For salting we need: 5 kg of tomatoes, 50 grams of black currant leaves, leaves, horseradish and dill, 25 g of horseradish, 10 grams of garlic, 5 grams of red hot pepper, 600 grams of salt and 5 l of water.
Recipe:
Tomatoes and every green rinse thoroughly under running water.
At the bottom of the cans put half of dill, pepper, currant leaves, garlic, horseradish leaves and roots.
We fill cans tomatoes and put the remaining parsley.
Prepare a brine of 600 grams of salt and 10 liters of water.
Fill jars with cold brine until completely covering up their contents.
Cover the jar and allowed to stand at room temperature for 2 days.
Remove them in a cool place.
Spicy tomato dry salting for the winter in the banks. Ingredients: 5 kg of tomatoes; 500 g spicy fresh herbs (dill, tarragon, celery, basil, parsley); 100 g of leaves of cherry and black currant; 50 g salt.
Recipe:
Washed solid red fruits every prick with a fork by the stem.
The greens are washed, give water to drain.
In sterilized jars laid a layer of washed leaves of cherry and black currant.
Tightly stacked tomatoes, sprinkling them with salt and spices.
Filled cans covered with a clean cloth, put on top of the leaves of cherry and black currant.
Set load
Then put the tomatoes in jars in a cool place.
Tomatoes salty fast food - fast salting cold way. How to cook salted whipped up with a minimum of ingredients? It is prepared without the brine: 1 kg of washed red tomatoes laid in a plastic bag, and then fall asleep 1 teaspoon sugar and 1 tablespoon salt. Spices (garlic, pepper, dill) are added to taste. Two days later, the dish is ready. We get excellent pickled tomatoes.
Pickled tomatoes in their own juice for the winter. Ingredients: 5 kg of tomatoes; 75 grams of dill; 50 grams of black currant leaves and horseradish; 25 g horseradish; 5 g of dried red pepper pods; 10 grams of garlic; 5 liters of crushed tomatoes; 300 g salt. Recipe:
Carefully washed fruits mince and fill the resulting mass of salt.
Put in jars half green.
Top laid tomatoes and remaining parsley.
Pour the resulting tomato weight.
Cover the jar and left for several days at room temperature.
Tomatoes in jars in a cool place away.
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Recipes with the addition of mustard
Tomatoes pickled mustard for the winter. Ingredients needed: 9 kg of tomatoes; 100 g of leaves of cherry and black currant; 200 g of dill; 25 g tarragon; 30 grams of garlic; 30 g horseradish; 50 g mustard; 300 g of salt and 10 liters of water.
Recipe:
In an enamel bowl and sprinkle with spices laid dry mustard powder.
Densely laid carefully washed tomatoes, shifting them dill, garlic, horseradish, the leaves of cherry and black currant, tarragon and pepper.
Top sheltering leaves of black currant and cherry, cover with a linen napkin.
All this fill brine prepared from 300 g of salt and 10 liters of water.
On top is placed a wooden circle, and it set the goods.
Left at room temperature for 6 days, after which we move to the refrigerator.
You can try 30 days.
Pickled tomatoes different. Ingredients: 12 kg of tomatoes; 2 heads of garlic; 4 pod hot pepper; 8 dill umbrellas with stems; 8 leaves of horseradish; 6 bay leaves; 18 currant leaves; 18 cherry leaves; 18 oak leaves; 4 tbsp. l. dry mustard; 1 tbsp. vodka; pepper black pepper; cloves; allspice pepper; 10 l of water; 3 tbsp. coarse salt; 2 tbsp. sugar. Recipe:
Fruits are thoroughly washed and sorted by degree of maturity.
The heads of garlic cloves on dismantled.
At the bottom of a 20-liter pan (you can use two 10-liter pots) placed half currant leaves, oak, cherry, spices and garlic.
Tightly stacked tomato stalk down. At first green, then pink, and red top (it should be firm).
Then laid on top of the rest of the spices, garlic and herbs.
10 liters of water bring to a boil, add salt and sugar, cooled to 55 ° C.
Fill the brine so that it is only slightly covers the upper layer.
On top put a large plate and the weight of 1-2 kg.
Pan cover film and left for 3 days at room temperature.
For conservation (that the product is not pussycats and not moldy) poured into brine diluted vodka mustard powder.
After 3 days, shift the tomatoes to the banks, pour brine.
Store in a cool place.
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Pickled tomatoes: recipes with vegetables
Salted tomatoes and vegetables for the winter in Bulgarian. Ingredients for pickling: 1 kg green tomatoes; 250 grams of celery, dill and parsley; 1 kg of carrots; 1, 5 kg of sweet pepper; 1 kg of cabbage; 5 liters of water; 300 g salt.
Recipe:
Green tomatoes wash and dry.
The fruits of sweet pepper Wash and pierce with a fork several times at the base.
Peel, wash the carrots.
Approximately 1/2 of cabbage should be cleaned from the upper leaves and cut into 4 pieces.
Greens wash, allow the water to drain out. Salt in a pot with a wide neck.
At the bottom of stacked green top - prepared vegetables layers.
The brine is prepared from 5 liters of water and 300 g of salt.
Fill vegetables cold brine, cover with a plate and set the weight. Leave for 2 days at room temperature.
Then transferred to a cool place for storage.
Vegetables will be ready in 20 days.
Tomatoes pickled carrots. Ingredients: 1 kg of grated carrots; 10 kg of tomatoes; dill; 4 pod hot pepper; 5 bay leaves; 3 heads of garlic; 500 g of salt and 10 liters of water.
Recipe:
Well wash ripe fruit and herbs.
Garlic cleaned and disassembled into teeth.
Without taking stalks, tomatoes laid out on the banks pereslaivaya of grated carrots, fennel, garlic, pepper and bay leaf.
Prepare brine: 500 grams of salt and 10 liters of water.
Tomatoes banks poured brine and left in a cool place.
Ready in 12 days.
Salted tomatoes have traditionally been used as an appetizer, and their brine - the morning after a good meal. Of course, salted tomatoes with banks can be bought in any store in the winter, but would be compared with the tomatoes they own cooking?
The best taste is obtained from tomatoes, pickled in oak barrels and stored in the cellar.
But given the complexity of the storage drums in an urban environment, the best option would be salting in a glass jar. Enjoy your meal!
Contents:
Marinating - as a way of preserving food
Recipes pickles
Cucumber - is a very useful product, especially for those who are watching their figures. It's easy to lose weight, but the calorie content varies and depends on what is used recipe. Marinated Cucumbers Crunchy contain 16, 1 kcal per 100 grams.
Due to the high potassium content they have diuretic properties required for kidney disease, edema, cardiovascular diseases. Use them for the treatment and prevention of many diseases.
Cucumbers contain vitamins and minerals, a large amount of iodine output cholesterol, slow down aging. A fresh juice has antitussive properties and is used for tuberculosis.
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Marinating - as a way of preserving food
The first mention of cucumbers are dated to the 16th century. When pickling cucumbers for winter use a recipe with vinegar, salt, sugar, citric acid. The activity of microorganisms is suppressed, which contributes to long-term storage.
Crunchy pickles enhance digestion and stimulate appetite. But they may be harmful, since the acetic acid contained in the marinade is not useful for the teeth and the stomach. They need to use together with other products.
Marinate in various ways, but a huge amount of heat treatment (up to 70%), trace elements and vitamins lost.
What can be said about the cold salted cucumbers way. Nitrates are not destroyed when pickling. To reduce the content of cucumber should be soaked in cold water and cut off the ends, where the greatest amount of nitrates, it is a very old recipe.
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Recipes pickles
In the winter, and at any time of the year, good crunchy pickled cucumbers. There are many recipes for pickling cucumbers crispy. Each hostess their own recipe, but as a complex process, it is necessary to approach the creative, not afraid to experiment.
Marinated Cucumbers Crunchy
For marinating the winter away dense, green, medium-sized, preferably of the same size cucumbers. To preserve the green color of cucumbers should omit them for a few seconds in boiling water, then quickly in cold water. Then, tightly packed in a jar, sprinkling spices evenly and pour the marinade. At 10 liters marinade must be 5% 6 tablespoons vinegar, 4, 5 liters of water, 600 grams of salt, a few cloves, 1 teaspoon allspice, anise, cinnamon and red pepper, a few bay leaves.
Marinated in winter sterilization
Cucumbers of the same size to wash, cut off the ends and put in jars. At the bottom of the cans to put sweet and hot peppers, garlic, parsley, bay leaf. Leave a little green for layers. Marinade boil, in the end, add the vinegar and immediately pour into jars with cucumbers. Banks close lids boiled and sterilized 3 liter - 20 minutes, and the liter - 10 minutes. Once the cucumbers will be olive green, remove the jars from the heat and roll. On 1 liter of water taken 50 g of salt, 25 g sugar, 80-100 ml of 9% vinegar, a few peas allspice and bitter, aromatic spices tablespoon marinade, 2-3 cloves of garlic, 3 bay leaves.
Sweet and sour crispy
Tightly packed in a jar of pickles, arranged stalks of dill, onion, horseradish pour the marinade, be sure to boiling. Bank to close and put to cool for 12-24 hours, then drain the liquid and boil again pour the cucumber. For the three-liter cans need 2 kg of cucumbers, about 100 grams of onion, preferably small, 50 g of horseradish, a few pieces of mustard seeds, peppercorns, bay leaf, dill, 100 g sugar, 40 grams of salt, 300 ml of 9% vinegar.
Sweet and sour peeled
This recipe is suitable for large cucumbers with seeds. Cucumbers cut lengthwise, remove seeds and peel, cut crosswise into small pieces, a little salt and leave for 12 hours in a refrigerator or in a cool place. Then shift them in a jar with onion, horseradish, dill and pour the boiling marinade. Marinate for 24 hours, drain fill, boil again and pour into the jar. On 2 kg of peeled cucumber takes 300 grams of fine onion, green dill, tarragon, grated horseradish, bay leaf, allspice to taste, 150 g of salt, 0, 5 liters of water, 0, 5 liters of 9% vinegar and 80 ml of the juice of red currants 100 g of sugar.
Recipe without sterilization
Wash thoroughly, soak cucumbers, sterilized jars. Place the layers of spices, pour boiling marinade and roll. Bank flip, wrap well and leave to cool in this form. 2 kg of cucumbers need 2 pieces of sweet pepper, dill umbrellas, leaves of black currant and cherry laurel, a pod of red hot pepper, garlic, horseradish leaf, 1, 3 liters of water to the marinade, 50 grams of salt, 15 ml of vinegar.
Assorted vegetables for the winter
Pickles can be together with tomatoes, carrots, onions, zucchini and squash. At the 3-liter jar should be about 2 kg of vegetables, a few umbrellas dill, black pepper, bay leaves, 5 cloves garlic, 5 pieces of cloves, horseradish, tarragon to taste. To fill: 1, 5 liters of water, 30 g salt, 45 g sugar, 100 ml of apple vinegar. Washed vegetables to shift into a jar with herbs, tomatoes around the stalk prick with a fork, cover with boiled marinade and sterilize 10 minutes, roll up the cover.
Bulgarian recipe for pickled cucumbers
Be sure to take small cucumbers, about 10 cm. Place the jars on the bottom of spices: a few bay leaves, peas black pepper, 3 cloves and 2 sprigs of parsley and a slice of onion. Tightly pack cucumbers in a jar. Marinade boil for 3 minutes (water, 1, 5 spoon heaped salt, 3 tablespoons sugar and bay leaf), drain, add 100 ml of 9% vinegar and immediately pour into a jar. Sterilize 7 minutes and roll cover. Turn, wrap and leave to cool.
