Autumn Gifts And Homework. Part 3

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

We continue to remind you of autumn homemade recipes. The main thing is that, like real zealous housewives, nothing grown in the garden is lost, so that everything goes for the future. Just imagine how pleasant it will be on cold winter evenings to open another jar of your own preservative and remember your favorite summer cottage with its delicious sunny summer harvest

Eggplant like mushrooms

A very tasty recipe for canning eggplant, which tastes like mushrooms stewed in vegetables with garlic. You will need to chop 4 kg of eggplants and cover with salt (two handfuls). Eggplant should be infused for five hours.

Meanwhile, you need to cut into strips 300 grams of bell pepper, a pound of carrots, finely chop parsley (bunch), dill (the same amount), a kilo of onions, two heads of peeled garlic. Add two tablespoons of sugar and table vinegar (9%) to the vegetables, finely chopped hot pepper, bay leaf.

Squeeze the eggplants from your salted juice by hand, fry in vegetable oil (half a liter). Now, when cooled, mix with other vegetables. Leave to stand, covered with cheesecloth, in an enamel saucepan for five hours.

Sterilize the jars, put the vegetable mass with eggplant tightly in the jars. From above, you can cover with an ordinary nylon lid or roll up with an iron one and put it in the refrigerator.

Bulgarian pepper in salad jars

If the year turned out to be fruitful for bell peppers, you can marinate it in a special sauce. When opening the jar in winter, pepper can be added chopped to salads, borscht, soups, and put as a side dish for meat dishes.

To prepare a Bulgarian pepper according to this recipe, four kilograms of a vegetable is washed, peeled from the seed and cut into slices. Now you need to prepare the pepper pickle. Pour a glass of sugar, three tablespoons of salt, half a liter of vegetable oil into a liter of water. As soon as the brine boils, add three more tablespoons of vinegar to it. Now put the pepper in the brine and cook it over medium heat in the brine for five minutes.

Now immediately, without cooling, put the pepper in jars, pour brine to the top and roll up.

Preservation of garlic in paraffin

A good harvest of garlic can be preserved for a long time in paraffin. In this way, the garlic is perfectly preserved until next summer. Melt a paraffin or wax candle over the fire, dip the garlic in the liquid so that the paraffin covers all the garlic cloves.

Set the garlic aside to freeze the wax and dip it back into the liquid. That is, you need two layers of paraffin on it. Store such garlic in a canvas, linen or cotton bag.

Korean cucumbers

Four kilograms of country cucumbers must be cut each into four parts, although those who do not like too large can be cut into rings. Now marinade should be prepared for the cucumbers. Peel and chop four heads of garlic, add a glass of vegetable oil, a tablespoon of vinegar (6-9%), a tablespoon of sugar, two tablespoons of ground black pepper, three tablespoons of salt. For a change, you can add carrots planed into strips to this salad.

Mix the cucumbers with the marinade and leave to stand on the table under the lid in a saucepan for four hours. Stir the cucumbers from time to time. Now we put the contents of the pan into clean jars and put the jars on sterilization for 15 minutes from the moment of boiling. We will tell you that jars of salads are sterilized by placing them in a large saucepan, at the bottom of which you can put a piece of cloth. Banks are poured with water up to "shoulders" and boiled over medium heat.

Beetroot salad

To prepare such a vitamin and tasty salad, three kilos of beets must be cut into strips and simmer in vegetable oil in a cast-iron cauldron over medium heat for thirty minutes. Add a tablespoon of salt with a slide to the cauldron along with the beets. After half an hour, add three bitter chopped peppers to the beets, simmer for another half hour, then add chopped tomatoes (two kilos) and simmer the dish for twenty minutes. Ten minutes before cooking, put the garlic in the cauldron (pass 3 peeled heads through the garlic press).

The salad is laid out in pre-sterilized jars, screwed up with lids, aged “under a fur coat” and placed in a cellar or in a refrigerator.

Start:

Autumn gifts and homework. Part 1

Autumn gifts and homework. Part 2