Autumn Gifts And Homework. Part 2

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

We continue our theme of homemade preparations while the hot autumn season lasts for such a summer cottage pastime. This issue contains another recipe for adjika for the winter, pickled beets, lecho peppers and salted mushrooms

Adjika spicy

For such adjika, which can be eaten even by children, because there is no red hot pepper in it, you will need 3 kilos of tomatoes, which must be passed through a meat grinder, add a glass of vegetable oil to them and put on medium heat. Simmer tomatoes on the stove, stirring from time to time, for three hours. Meanwhile, we also scroll two kilos of sweet bell peppers in a meat grinder. Add to the tomatoes and cook with them for another two hours over low heat.

10 minutes before cooking, add a glass of sugar, three tablespoons of salt with top. Three minutes before readiness, you need to add a tablespoon of vinegar essence and 200 grams of peeled garlic, which must first be driven through the garlic press. Adjika is ready, you can roll it into banks. Yes, it will take a lot of time to stew it, but, in fact, such preparation does not differ in laboriousness. But the seasoning for various dishes turns out to be extremely tasty.

Lecho pepper, but not Bulgarian

This is not quite a classic recipe for Bulgarian lecho with bell pepper plastics in tomato. You will understand from the recipe that this type of lecho is somewhat different from the usual. But this does not make it less tasty. Rather, the opposite is true. Try to make a few cans and you'll see for yourself.

For three kilos of sweet bell peppers, you need one and a half kilos of onions, one and a half kilos of carrots. Cut the pepper into 4 pieces, removing the seeds from them. Cut the onion into slices, and rub the carrots on a coarse grater.

Separately, prepare a brine from two liters of tomato juice, two tablespoons of salt, three tablespoons of vinegar (25 percent or dilute the essence to this criterion), one glass of sugar, one glass of vegetable oil. The brine must be boiled, then all the prepared vegetables must be thrown into it. Then everything needs to be boiled over medium heat for 20 minutes.

Before the end of cooking, add finely chopped dill, parsley to the contents (you can also use other herbs to taste, for example, coriander, cilantro, basil). With herbs, bring the contents of the pan to a boil, turn off the heat, spread evenly over clean jars and sterilize them for 20 minutes. We roll up the cans, cool them “under a fur coat”, transfer them to the cellar. Ready!

Pickled beets for salads or borscht

If the harvest of beets was especially successful in the garden, we recommend making several cans of pickled beets, which in winter can be added to vegetable salads, to frying for borscht.

For cooking, you will need to cut three large beets into thin strips (or cubes), peeled, of course, from the skin. Place the beets in a liter jar, pour boiling water for 3-5 minutes.

Now let's prepare the marinade. To do this, cut a small pod of hot hot pepper, many cloves of garlic, from about one head. Bring one and a half cups of water to a boil, add a tablespoon of salt, two tablespoons of sugar to it. Remove from heat, add a couple of tablespoons of vinegar (9%), add pepper and garlic. Drain the beets and cover them with hot marinade. You can roll up such a jar by sterilizing it for 10 minutes. Better yet, just cool, close with a regular lid and refrigerate.

Hot salted mushrooms

Mushrooms, as you know, can be salted with a hot and cold method (for example, milk mushrooms), or you can pickle. The difference between a salted and pickled product is that in the first case, brine is used, in the second - a marinade, in which table vinegar is an obligatory ingredient. This time we will make salted mushrooms using the hot method.

You will need for 1 kilogram of mushrooms: two tablespoons of top salt for pickling and one tablespoon for boiling, bay leaf (5-6 leaves), allspice potted pepper (5-7 pieces), dried cloves (3 things), horseradish (leaves), black currant leaves, but if they are no longer on the bushes of the plant, you can do without them.

Mushrooms need to be cleaned of blades of grass and soil. It is better not to take wormy ones, as well as dented ones. Separate the legs of large mushrooms, and cut the caps into large pieces, small mushrooms can be left as they are.

Rinse the mushrooms in running water several times. It is even better to leave them in the water for a while so that the dirt is well removed from them. In order not to risk, we will replace the soaking method with boiling. Put the mushrooms to simmer in water, add a spoonful of salt to them. Stir the mushrooms with a slotted spoon, lower them down while boiling, as they will rise to the surface. Boil mushrooms for about 20 minutes.

We discard the mushrooms in a colander, rinse with cold water, leave in it so that the excess water from them is glass. Now it's time for pickling the mushrooms. They can be placed in a salting keg or in a regular enamel pot. Mushrooms are stacked in layers and sprinkled with spices. Top covered with a plate, oppression and gauze. If the brine is not released enough from the mushrooms when pressing on them with oppression, then add cooled boiled water to the mushrooms.

After a few days, foam will appear on the surface of the pan. It needs to be removed, the mushrooms should be put into jars along with the brine, rolled up with lids or just closed with plastic ones and put in the refrigerator. Mushrooms using this salting method will be ready for use only after a month!

Continuation:

Autumn gifts and homework. Part 1

Autumn gifts and homework. Part 3