Original Recipes For Preserving Cabbage And Cucumbers

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

Canning is one of the integral parts of Russian folk culinary traditions. Since ancient times, our people in all possible ways have tried not only to preserve the harvest grown with great efforts, but also to use all the useful properties of vegetables to the maximum during the long Russian winter

Agree, in winter, canned vegetables are a good alternative to fresh ones plucked from the garden. In order to provide good nutrition in a lean period, the Russian people perfected the skill of canning, creating and actively using all kinds of conservation methods such as: salting, drying, soaking, pickling and others. Canning has literally taken on the traits of a truly culinary science. Every self-respecting hostess was simply obliged to own at least a couple of canning methods. Today, let's look at a few not quite typical methods of our folk conservation.

Whip up cabbage with prunes

We need: cabbage - 5 kg, prunes - 500 g, 1 glass of red beet juice, cloves - 5 pieces, 1 liter of water, 300 g of sugar, 75 g of salt

Cut the cabbage into pieces, fill it with boiling water, drain the water after cooling, fill it with a decoction of prunes and add cloves, red beet juice, add sugar and salt. After completing the above manipulations, we put our cabbage under the press. A sample can be taken after three days. For long-term storage, put the cabbage in the cold immediately, without keeping it warm.

Cucumbers in pumpkin-apple juice

Take: cucumbers - 2 kg, pumpkin and apple juices - 700 g each, cherry leaves - 100 g, 50 g of salt

We wash the cucumbers, pour over with boiling water, then cold water, compactly put in a jar, laying cherry leaves between the cucumbers. Mix freshly squeezed pumpkin and apple juices, add salt, bring to a boil, pour cucumbers, roll up.

Miracles from overgrown cucumbers

"Professional" gardeners know that cucumbers should be picked regularly, namely at that stage of their ripening, when they grow to medium size and acquire a rich green color, they are popularly called "Zelentsy". But what to do if you didn’t have time to collect the greens and they grew larger than expected and acquired a slightly yellowish tint? Do not rush to throw them away, they, along with greens, are the same good product, both for cooking and for preservation. We are pleased to present to your attention a couple of ways to preserve such non-standard "giant cucumbers".

Cucumber rolls with herbs

We need: overgrown cucumbers - 1 kg, dill - 50 g, tarragon - 20 g, garlic - 1 head, black currant leaves - 30 g, 50 g of salt, 50 g of apple cider vinegar, half a liter of water

We wash the overgrown cucumbers, remove the skin, remove the seeds, cut into strips 1 cm thick. Chop the greens and garlic. We put the cucumbers in layers in a container, sprinkle each layer with salt, lay it with herbs and garlic, fill it with a solution, install a press and put it in a cold dark place for a day. A day later, when the cucumber plates soften, we roll each one together with the greens in the form of a "waffle" and put them in a wide glass jar, on the bottom of which we put black currant sheets in advance.

We also cover the rolls laid in the jar with black currant leaves, fill with the remnants of the brine and put on a press. In this form, the workpiece is placed in the cellar, or for storage in room conditions, the cucumber rolls are placed in jars and pasteurized. Agree, a good alternative to such boring side dishes as pasta, rice, buckwheat, potatoes?

Pickled cucumbers for pickle

We need: overgrown cucumbers - 5 kg, dill - 50 g, tarragon - 30 g, cherry leaves - 30 g, black currant leaves - 30 g, salt - 70 g per 1 liter of water

We prick the washed cucumbers with a fork and put them in a fermentation container, laying with spicy herbs. Add salt to the water at the rate of 70 g of salt per 1 liter of water, boil the solution and immediately fill in the cucumbers (we need 4-5 liters of solution for 5 kg of cucumbers). We install a press on top, put it in the cellar. If there is no cellar, remove the fermented cucumbers from the brine, remove the skin and seeds, cut the pulp into strips or cubes, put them in a saucepan and fill them with strained brine in which they were fermented. Boil for 10-15 minutes, pour into sterilized jars and roll up.

We hope that the preparation of these blanks will not seem like a boring, routine process to you, but will become a real creativity, bring only pleasure, and the results will delight you and remind you of summer.