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Blanks for the winter: video with recipes
Properly prepared and canned vegetables and fruits are stored for a long time, while maintaining their taste and nutrients. Such homemade preparations will be a useful addition to your regular diet, especially during the winter.
Blanks for the winter: video with recipes
Summer Memories Vegetable Salad
One of the main ways of preparing vegetables for the winter is canning both whole fruits and various salads from them. The option proposed below will fit perfectly on the dining table and will appeal to all households.
Ingredients:
– 1 kg of eggplant; – 1 kg of bell pepper; – 1/2 hot pepper; – 1 kg of tomatoes; – 2-3 medium onions; – 0,5 kg of carrots; – 3-4 cloves of garlic; – parsley and dill; – vegetable oil; – 9% vinegar; – zira seasoning; – ground coriander; – chili ketchup.
Eggplant should be peeled and cut into medium-sized cubes. The same should be done with bell peppers, onions and carrots.
Put a pot of water on the fire, salt and pepper it. Already in boiling water, lower the chopped eggplants and boil for five minutes, then remove them from the water with a slotted spoon and place in another container. It should be large enough to fit all the vegetables.
Eggplant can be blanched in oil instead of boiling
Bell peppers, onions, carrots must be fried separately in vegetable oil with the addition of salt and ground pepper. Combine them with eggplant.
Now it’s the turn to take care of tomatoes. They must be peeled, cut into cubes and added to previously processed vegetables.
To clean the tomatoes well, they should be poured with boiling water and left for 5 minutes.
Next, finely chopped greens, garlic, hot pepper, previously peeled from seeds, combine with the total mass and add salt, ground pepper, sugar, vinegar, seasoning – cumin, chili ketchup and ground coriander. Mix everything well and put on low heat to cook for about 40 minutes. Put the boiled vegetable mixture into prepared sterilized jars, seal it with a lid and cover with a blanket.
Delicious pickled cucumbers
This recipe is quite straightforward, but the result exceeds all possible expectations.
Ingredients:
– 1,5 liters of water; – 2 tbsp. tablespoons of salt; – 2 tbsp. tablespoons of sugar; – 1,5 tbsp. tablespoons of 6% apple cider vinegar; – 2 bay leaves; – 5 carnation flowers; – cinnamon stick; – 200 grams of garlic; – 3 kg of cucumbers; – 40-50 grape leaves.
You should take a responsible approach to the choice of cucumbers: you need to pickle only bright green, with a thin skin and elastic pulp. After the fruits are picked up, they must be washed with grape leaves: pour boiling water and cool in cold water. Wrap each cucumber in a leaf, put it tightly in jars, shifting each layer with garlic plates.
Now you need to prepare the marinade. To do this, you need to boil water with the addition of sugar, salt, bay leaves, cloves and cinnamon. Pour the prepared cucumbers in jars with this broth for 10 minutes, then drain the liquid and boil. The same marinade must be poured into the cucumbers again for a minute, again drained and boiled. Then add vinegar here and finally pour the marinade into jars, roll up the lids and wrap them up.
In the snowy winter, these pickled cucumbers are especially good served with hot boiled potatoes.