Many different recipes for preparations in one place. Preparations for the winter

Jam “Cherry in Chocolate” Incredibly tasty and aromatic jam “Cherry in Chocolate” will be a wonderful treat on any holiday table, as well as a memorable and original gift for a loved one. At first glance, the recipe may seem difficult, but if you strictly follow the recommendations and steps, you will truly enjoy the process of preparing and eating this wonderful delicacy. So, for jam we will need the following ingredients: 1 kilogram of fresh cherries; 1 kilogram of sugar; 100 grams of cocoa powder; 100 grams of bitter dark chocolate. Preparation: Carefully remove the pits from the cherries, trying not to spoil the shape and integrity of the berries. Place the pitted cherries in a large bowl and cover with sugar. Once the cherries begin to release juice, place the bowl on the fire and, stirring gently, bring to a boil. Remove from heat and let cherries cool. Using a sieve, remove the cherries from the syrup. Bring the syrup to a boil again. Turn off the heat. Place the cherries back into the syrup and let it cool. Remove the cherries from the syrup again and bring the syrup to a boil. Remove from heat and place cherries back. Let cool. Repeat these procedures (step 7) 3 more times for a total of 5 runs of syrup. For the last fifth time, put the cherries in the boiled syrup and add cocoa and grated chocolate. Cook over low heat for 5 minutes, stirring very carefully with a wooden spoon so as not to spoil the shape of the berries. Then place the jam in sterile jars and close with metal lids. Store at room temperature. Here is such a simple but incredibly tasty recipe for “Cherry in Chocolate” jam. Once you try this delicacy, you will love it for life!

Comments 6

Classes 318

Sausage in batter Maybe someone has sausage or sausages left over from the evening, I suggest preparing them for breakfast in batter (dough). They are very similar to pancakes, only with a surprise. Fast, tasty and original! Ingredients: sausages (I have sausage) 200 g, egg 1 pc, milk 5 tbsp, mayonnaise (or sour cream) 2 tbsp, salt 0.5 tsp, sugar 0.5 tsp, flour 90 g, oil for frying . Cut the sausage into slices as thick as a sausage. Cut the sausage in half crosswise. Prepare the batter. Mix egg, milk, mayonnaise, salt and sugar. Beat thoroughly with a fork. Sift flour, mix. Dip the sausage pieces into the batter on all sides. Heat the oil well. Place the sausage and fry over medium heat on both sides until golden brown, covered. Place on a napkin to absorb excess oil. Bon appetit!

19 comments

Classes 668

HOMEMADE LOaves IN 30 MINUTES INGREDIENTS: ● 250 g flour ● 6 g dry yeast ● 4 g salt ● 30 g butter or margarine ● 100 ml milk ● 50 ml water To grease the top: ● 1 yolk ● 5 g milk. PREPARATION: Mix all dry ingredients, add margarine, milk and water. Knead the dough. Form into a ball and keep warm for 90 minutes. Knead and wait another 10 minutes. Divide into 5 parts, roll each part into a rectangle, twist and pinch the edges. Rest for 30 minutes. Make cuts and brush with yolk and milk. Bake at 180 degrees for 20-30 minutes. Bon appetit!

Comments 13

Classes 551

Salad with seaweed: Throw 300 g of marinated seaweed in a colander (you can take a canned jar), add 200 g of crab sticks, 2 eggs, 1 b. green peas, 1 onion, season with vegetable oil or mayonnaise. I make this salad in different ways: I add boiled rice or potatoes, or without eggs. Instead of crab sticks, you can add shrimp or boiled white fish. Either way it is very tasty.

Comments 8

Classes 775

Salted pink salmon in oil 🍴 This is simply an amazing way to salt fish! My neighbor, who lived in the Far East for many years, shared this recipe with me. And there they know a lot about such things. You can salt any fish this way, but pink salmon turns out delicious! The fish is salted very quickly, within a few hours (the brine is very salty, it is important not to overcook it). I don’t remember how many times I’ve salted pink salmon like this... It always turns out very tasty! Ingredients Pink salmon (fresh frozen) - 2 pcs Water - 1 l Salt - 5 tbsp. Vegetable oil (preferably unrefined sunflower) - 150 ml Onion - 1 piece 1. Cut the gutted fish into pieces. Pink salmon is a very delicate fish, so to make it easier to cut, do not defrost the fish completely! 2. Place the pieces of fish in a container or any deep container. 3. Dissolve salt in cold (!) boiled water and pour this brine over the fish. The fish should be completely immersed in the brine. 4. Leave the fish in the brine (at room temperature) for 1 hour. Yes, yes, just for an hour! If you leave it longer, the fish will be over-salted. 5. Then drain the brine. 6. Place onion rings on top of the fish and pour in vegetable oil (very good if it is unrefined sunflower oil). 7. Place in the refrigerator for 40 minutes. And that’s it, you can eat! Bon appetit!

Comments 67

Home canning has long ceased to be a relic of the Soviet past, and modern housewives are trying to prepare delicious preparations for their families from seasonal vegetables and fruits, without preservatives and other chemicals inherent in store-bought canned food.

And of course, I am no exception either. For several years now, I have been collecting golden recipes for winter preparations on the Home Restaurant website. Recipes from my mother’s notebook, homemade recipes like my grandmother’s, salads for the winter, recipes for preserves and preserves, pickles, adjika... these are not all the homemade preparations that are presented on the Home Restaurant website.

In the “Winter Preparations” section you will find the most delicious recipes for winter preparations, time-tested and proven by more than one generation of housewives, as well as homemade winter preparations according to modern adapted recipes. Golden recipes for winter preparations from the Home Restaurant website - these are proportions verified down to the gram, time-tested recipes, a detailed description of the canning process with high-quality photos, and, of course, a predictable result in the form of appetizing and tasty jars with twists.

For your convenience, all golden recipes for delicious winter preparations are accompanied by step-by-step photos. After all, you must admit, it’s very convenient to preserve by looking at recipes with step-by-step photos in your kitchen from your phone or tablet. If you liked the recipes for winter preparations from the Home Restaurant website, do not forget to share them with your friends on social networks, and also add photo reports, write your comments and reviews of the preservation recipes on the website!

Perhaps I will not be mistaken if I say that today’s recipe will be new and interesting for you. In any case, for me it was a discovery: gooseberry compote with the addition of tarragon. I have prepared compotes with mint, but with tarragon before...

My dear readers, today I want to introduce you to a wonderful sweet preparation for the winter. This recipe for strawberry jam with cherries was recommended to me by my mother-in-law: she tried it while visiting a friend and was absolutely delighted with the combination of sweet strawberries...

I really love assorted jam: it seems to me that it is much more interesting than jam made from only one component. At the same time, there are no rules about what ingredients you can add: you are free to do it to your taste, taking into account what you like and what ...

In autumn, when tomatoes lack warmth and sun, they do not have time to ripen to the end and remain green on the bushes. But, nevertheless, you can also prepare delicious and interesting dishes from such green tomatoes. Especially often canned...

If you think that strawberry jam is always just strawberry jam and nothing else, you are wrong! Prepare it with basil and mint leaves, add lemon juice and zest - and you will get absolutely amazing strawberry jam, ...

Greetings, dear friends! The canning season has started successfully, and it’s time to harvest cherries. This berry is very capricious in different sealings under the lid, so I always select recipes for preparations very carefully, and mostly make them myself. It is very important not to “overdo it”...

At the beginning of summer, when strawberries are in full swing, I make sure to close up the strawberry compote for the winter - all my household (and, in fact, most guests) love this drink very much. But even a good, proven recipe gets boring if you only use it all the time. Therefore...

Strawberry jam for the winter is one of the most popular preparations: after all, such preservation in the cold season is very popular with both adults and children. There are quite a lot of recipes for strawberry jam: some people only recognize five-minute jam, others like it so...

Ajvar is a sauce made from baked peppers and eggplants, with the addition of garlic, hot peppers and spices. You can cook it just like that, or you can preserve it. This is what I want to tell you about making this sauce today. As a rule, for the winter...

Today, preparing for the winter allows you not only to stock up on summer or autumn vegetables and fruits, but also to perfectly diversify your everyday and holiday menu with savory snacks, juicy salads, vitamin juices, sweet compotes and delicious jam.

Recipes for winter preparations were carefully thought out by our grandmothers, who precisely checked the proportions of ingredients and experimented with methods of heat treatment. Today, preparations in jars for the winter are no less, if not more popular than just a few decades ago. Despite the emergence of other ways to stock up on berries, fruits and vegetables for the winter, as well as the appearance of all kinds of canned goods on store shelves, homemade preparations for the winter will always be in demand by housewives.

After all, delicious preparations for the winter can only be made at home, while industrially canned cucumbers most often turn out to be overly sour, mushrooms are sweet, tomatoes are salty, jam is cloying, and compote “pleases” with a chemical aroma. Therefore, absolutely all preparations for the winter: compotes, salads, jams, preserves, pickled or salted vegetables or mushrooms are best made at home. If you are new to cooking and have never prepared preserves, we will help you learn how to do it at the highest level!

On the pages of our website you will certainly find photo recipes for winter preparations that will satisfy any requests and gastronomic preferences. Our winter preparations from vegetables, berries and fruits will captivate you with their diversity, ease of preparation and accessibility of recipes.

You can safely serve winter preparations from tomatoes and cucumbers, which are unofficially considered “classics of the genre,” on a festive or everyday table when your family asks for something tasty.

Also, after reading our recipes, you can make delicious winter preparations from zucchini: caviar, salads, snacks and even jam. And currant preparations for the winter will not leave any sweet tooth indifferent.

And for those housewives who avoid unnecessary hassle when sealing jars, winter preparations without sterilization, which are distinguished by their delicate taste and speed of preparation, are simply ideal.

The best preparations for the winter from our experienced chefs will help you conquer your family with delicious preserves!

22.11.2019

Thick simple redcurrant jam for the winter "Five Minute"

Red currant jam is almost always thick, even if it is “Five Minute”. and this is also a very tasty preserve that you will certainly enjoy.

Ingredients:
- 250 g red currants;
- 250 g sugar.

24.10.2019

The most delicious persimmon jam

Persimmon jam turns out to be very tasty and interesting, so we definitely advise you to close it for the winter. It's very easy to do, especially if you have our recipe in front of you.

Ingredients:
- 500 g persimmon;
- 1 lemon;
- 250 g sugar;
- 30 ml water;
- 1 cinnamon stick;
- 2 pieces of star anise.

22.10.2019

Delicious marinated butter without sterilization

Ingredients:
- 1.5 kg butter;
- 10 g salt for brine;
- 20 g salt for cooking mushrooms;
- 10 g sugar;
- 150 g apple cider vinegar;
- 3 bay leaves;
- 1 tsp. colored pepper;
- 4 peas of allspice;
- spring water.

18.10.2019

Salad "Winter's Tale" from cucumbers for the winter

A delicious salad for the winter with the beautiful name “Winter's Tale”, prepared according to this recipe, will become one of your favorites: in the cold season you will certainly appreciate both its taste and appetizing appearance.

Ingredients:
- 1 kg of tomatoes;
- 2 sweet peppers;
- 4-5 cloves of garlic;
- 1 kg of cucumbers;
- 0.5 tbsp. salt;
- 80 g sugar;
- 2 tbsp. vinegar 9%;
- 70 ml vegetable oil.

18.10.2019

Salad "Pyaterochka" for the winter with eggplants

An excellent preparation for the winter would be the Pyaterochka salad. It contains a lot of vegetables, including eggplants, which makes it tasty and appetizing.

Ingredients:
- 5 eggplants;
- 5 tomatoes;
- 5 onions;
- 5 pieces of sweet pepper;
- 4 tbsp. Sahara;
- 1 t.l. salt;
- 150 g vegetable oil;
- 2 tbsp. table vinegar 9%.

13.10.2019

Beetroot salad with bell peppers and onions for the winter

Ingredients:
- 0.5 kg of beets;
- 300 g of onion;
- 300 g bell pepper;
- 50 g of water;
- 25 g sugar;
- 15 g salt;
- 50 g vegetable oil;
- 30 g vinegar 9%.

11.09.2019

Chokeberry jam with lemon and orange

Ingredients:
- 650 g of chokeberry;
- 250 g orange;
- 85 g lemon;
- 1 kg of sugar.

06.09.2019

Chokeberry jam with apples and lemon

Ingredients:
- 1 kg of apples;
- 600 g chokeberry;
- 1 lemon;
- 1.5 kg of sugar;
- 80 ml of water.

02.09.2019

Sloe sauce for the winter

You can make an excellent sauce from sloe and cover it for the winter. Then all year round you will have a delicious addition to meat on your table.
Ingredients:
- 500 g of thorns;
- 1 bunch of cilantro;
- 1 bunch of parsley;
- 1 dill umbrella;
- 1 hot pepper;
- 2 cloves of garlic;
- 3-4 sprigs of mint;
- 1 tsp. salt;
- 1 tbsp. Sahara;
- 1\3 tsp. ground coriander;
- 50 ml of water.

23.08.2019

Transparent jam from paradise apples with tails

The most delicious apple jam is made from heavenly apples in clear syrup. Our detailed master class will tell you how to prepare it correctly.

Ingredients:
- 500 g of heavenly apples;
- 500 g sugar;
- 125 ml.

22.08.2019

Tomatoes with aspirin, filled with cold water in a 3 liter jar

Tomatoes are simply prepared and stored well for the winter, sealed with aspirin. They even fill themselves with cold water, can you imagine? Everything about this recipe is so easy.
Ingredients:
- tomatoes;
- 4-5 tbsp. water;
- 50 g vinegar 9%;
- 2 tbsp. salt;
- 1 tbsp. Sahara;
- 3 dill umbrellas;
- 3 currant leaves;
- 1 onion;
- 3 cloves of garlic.

17.08.2019

How to pickle porcini mushrooms in jars for the winter

Porcini mushrooms are not only dried, but also salted in jars for the winter. It turns out to be a wonderful snack - filling, tasty and lean, which is important for those who are fasting.
Ingredients:
- 400 g of porcini mushrooms;
- 600 ml water;
- 1.5 tsp. salt;
- 1 tsp. Sahara;
- 1 tsp. dried basil;
- 1-2 bay leaves;
- 1 tsp. pepper;
- 0.3 tsp. cayenne pepper;
- 1 clove of garlic;
- 1.5 tbsp. vinegar.

15.08.2019

Green tomatoes are perfectly closed for the winter - this preparation will certainly be very popular in the cold season. We would like to introduce you to a very successful recipe for pickled green tomatoes.
Ingredients:
- 800 g green tomatoes;
- 3 cloves of garlic;
- 0.5 tsp black pepper;
- 1 parsley root;
- 2 bay leaves;
- 15 g salt;
- 25 g sugar;
- 30 ml vinegar;
- cumin;
- fennel;
- dill.

15.08.2019

Pickled boletus

Mushroom lovers will really like this recipe for pickled boletuses for the winter. They are easy to prepare, but they turn out tasty and aromatic.
Ingredients:
- 600 g boletus;
- 1.3 liters of water;
- 1 tbsp. salt;
- 1 tsp. Sahara;
- 2-3 cups of lemon;
- 3 tbsp. vinegar;
- 2 bay leaves;
- 0.5 bunch of parsley;
- 1 branch of purple basil.

11.08.2019

Sweet tomatoes for the winter, recipe for a 3 liter jar

It is best to seal such sweet canned tomatoes in 3-liter jars - they turn out very tasty; a smaller volume may not be enough for everyone to try and fill up.
Ingredients:
- 2 kg of tomatoes;
- 2 tbsp. salt;
- 3 tbsp. Sahara;
- 3 tbsp. vinegar;
- dill umbrellas and parsley to taste;
- 3 bay leaves;
- 5 black peppercorns;
- 0.5 onions;
- 1 bell pepper;
- 2-3 cloves of garlic;
- water.

cucumbers

For pickling and pickling, choose cucumbers with black pimples, since white ones are more suitable for fresh eating. If you grow cucumbers at your dacha, pick them in the morning and immediately start preserving them. These cucumbers don’t even require soaking. They just need to be washed well and cleared of soil.

Cucumbers that were picked from the garden a few hours ago need to be soaked in cold water for several hours. They will restore their elasticity and regain lost moisture.

We distribute the cucumbers in the jar sideways to each other, but not tightly, do not press them too hard, otherwise they will lose their “crispness”. For the same reason, you should not fill them with boiling brine, whose temperature is above 90 degrees.

Tomatoes

Only late varieties of tomatoes are used for preservation. You can salt green, red, pink tomatoes. To preserve tomato juice, take tomatoes that are not fleshy, large and very ripe. And for pickling, on the contrary, they are medium and small in size, meaty and strong to the touch.

Of the spices, tomatoes respond best when preserved to parsley, dill, horseradish, garlic, hot capsicum and black peppercorns.

Patissons

It is better to take this vegetable for pickling and pickling of the same size, thin-skinned. We cut off their (squash) stalk with pulp, but no more than one centimeter. It is better to wash the squash with a soft brush in running water. This vegetable does not require soaking. We put small fruits as they are in a jar, and cut large ones into pieces. Squash loves celery (its root), mint leaves, horseradish, parsley, garlic, dill.

Pepper (hot and sweet)

This is a vegetable that, when canned, retains most of its vitamins compared to other vegetables. Red bell peppers are more suitable for pickling. It is better to use hot pepper as a seasoning for other vegetable twists, and white pepper is most suitable for stuffing. It can be frozen and salted.

Oh, how nice it is to open a jar of “summer” in winter and remember the warmth. Delicious jam, salted tomatoes and watermelons, squash caviar, delicious lecho - can brighten up cold winter evenings. Find out how tasty and easy it is to prepare food for the winter in this article.

Twists for the winter - what you can do

In fact, you can pickle or pickle almost any fruit or vegetable for the winter. There is absolute freedom of imagination here. Sometimes recipes combine twists of seemingly incompatible things. And in the end everything turns out simple, tasty and healthy. For example, have you heard about adjika made from plum? And its recipe is very simple, even a novice housewife can handle it.

For plum adjika you need:

• ripe plum 2 kg;
• onions 3 pcs;
• chili pepper 1 medium pod;
• bell pepper, large, 5 pcs;
• garlic 4 cloves;
• table vinegar 3 tbsp. l.;
• sugar 2 tbsp. l.;
• table salt 1 tsp.

Preparation:

1. Wash all products, sort out seeds, stalks or skins.
2. Cut peppers and onions into cubes.
3. Pass the garlic through a hand press.
4. Grind all ingredients through a meat grinder 2 times.
5. Place the mixture in a saucepan and simmer over low heat for 60 minutes.
6. Place in sterilized jars and screw on with a tin lid.

How to properly make twists for the winter

Properly prepared jars are the guarantee that the preservation will last as long as you need.

Preparing jars involves sterilizing them. This kills excess microorganisms, which means the products will remain of good quality and will bring all their vitamins to the table.

First of all, the jars need to be washed thoroughly. You can do it in the usual way - with a sponge and any detergent. But some housewives prefer to wash cans of soda before twisting. Afterwards, rinse thoroughly with clean water. You can sterilize jars in the following ways:

1. Pour boiling water over the jar, then place it on the boiling kettle. You can use a special lid with a hole and a regular pan.
2. Pour boiling water into the jar, pour it out and repeat the procedure. For 2 times, leave the boiling water in the container for a couple of minutes.
3. Place the container in the oven. Then light the gas and preheat the oven to 150 degrees. Without extinguishing the fire, keep the jars in it for 20 minutes.
4. Place wet jars in the microwave. Turn on maximum power and dry the container.

Iron lids are rolled up with a special machine. Popularly called a key. You can purchase it at any chain grocery store. To properly close the workpieces with iron lids, use the following tips:

• pour the preserved food into the prepared jar;
• cover the top with a boiled lid;
• place the machine on top;
• carefully turn the handle of the machine clockwise;
• At the same time, carefully twisting the handle, this is done to gently compress the lid - this way the sealing will be complete.

Check to see if the container is screwed tightly. To do this, simply tilt the container with the lid down. If you hear gurgling or liquid begins to ooze through the lid, you need to redo it.

It is best to place freshly closed jars on the floor, lid down. Wrap them in unnecessary rags, preferably overnight. In the morning, the jars should be placed on the bottom and taken to the cellar. It should be dark and cool. If this is not possible, store away from heating elements.

Delicious twists for the winter - recipes

Any experienced housewife has her own recipe book. Some particularly successful dishes are passed down from generation to generation. But with the advent of the Internet, the need for detailed recording of products and proportions has disappeared. Below you can find the most delicious and original recipes for winter twists.

Salad with zucchini and rice

Ingredients:

• sweet bell pepper 1 kg;
• ripe tomatoes 1 kg;
• zucchini 0.5 kg;
• rice 350 g;
• sunflower oil, odorless 300 g;
• vinegar 9% 60 ml;
• salt;
• sugar;
• spices.

Cooking method:

1. Wash the vegetables well, remove peels and other debris.
2. Finely chop into cubes or strips.
3. Place everything in a large saucepan. Add rice, oil and spices. Do not add vinegar yet.
4. Boil the mixture, reduce the gas. Simmer for 40 minutes. Don’t forget to stir.
5. Turn off and add vinegar.
6. Without cooling, put into jars and roll up.

Zucchini in Korean

The whole difficulty of cooking lies in the fine chopping of food. This way the twist turns out tastier and looks very appetizing. It’s better to stock up on a special grater for Korean carrots or a food processor in advance. Required:

• zucchini 3 kg;
• onion 0.5 kg;
• carrots 0.5 kg;
• sweet pepper 5 medium pieces;
• garlic 6 medium cloves;
• dill 150 g;
• spice mixture for Korean dishes;
• vinegar 9% 200 ml;
• refined oil 150 ml;
• sugar 200 g;
• salt 2 tbsp. l.

Preparation:

1. Rinse the raw materials for twisting with water, remove peels, stems or seeds.
2. Chop carrots, zucchini and peppers on a special grater.
3. Chop the onion into half rings, preferably grate.
4. Finely chop the garlic or use a crusher.
5. Place everything in a large saucepan, pour in a mixture of oil and vinegar. Add salt and sugar.
6. The mixture should sit for 2-3 hours.
7. After some time, place in washed jars and place on top of the lids. Attention! The container should not be filled halfway through - the mixture will be sterilized and the juice will be released.
8. Place the container in an iron container with hot but not boiling water. Bring the water to a boil, reduce the gas and sterilize for at least 40 minutes. The larger the volume of the jar, the longer the sterilization time of the dish in it.
9. Tighten the jars and leave to cool according to the preparation instructions. They can be found at the beginning of the article.

Spinning tomatoes for the winter - recipes

The most delicious tomatoes for the winter are in their own juice. Which can be used as a sauce for meat or a tomato for roasting cabbage soup. Choose fruits for pickling that are approximately the same degree of ripeness. It is better to set aside soft, brown, or stained tomatoes. They will then be used for juice.

Tomatoes in tomato juice

Required:

• small tomatoes 3 kg;
• large tomatoes 2 kg;
• salt and sugar, based on 1 tbsp. for every one and a half liters of juice;
• vinegar 1 tsp;
• spices and herbs, allspice and cinnamon are best suited.

Preparation:

1. Wash the vegetables, remove the stems.
2. Prick small tomatoes with a toothpick around the area where the stem was. This way the fruits will be better salted.
3. Place them tightly in sterilized jars without squeezing the fruits themselves.
4. Chop large tomatoes randomly and place in a saucepan. Heat the raw materials, but do not boil. Cool.
5. Grind in a blender. If you remove the skins first, the juice will be more tender. It’s easy to remove the skin from a tomato, cut it at several points and pour boiling water over it.
6. Add salt, sugar and spices. Boil.
7. Without cooling the juice, pour it into the container. Wrap with tin lids.

Tomato caviar

Ingredients:

• tomatoes 3 kg;
• carrots 2 kg;
• onion 1 kg;
• sunflower oil 400 ml;
• table vinegar 2-3 tsp;
• salt, spices - it is recommended to be guided by your taste preferences.

How to cook:

1. Rinse the vegetables, peel and chop into cubes.
2. Scroll all vegetables through a meat grinder or chop in a food processor.
3. Add salt and seasonings. Do not add vinegar yet. Mix thoroughly.
4. Place on the stove and boil. Simmer over low heat for 2 hours, stirring constantly.
5. Add vinegar and place in container.

Curling eggplants for the winter - recipes

Eggplant is an amazing product. Rich in vitamins, satisfying and dietary. Good in almost any meat dish and as an independent snack.

Pickled eggplants

Product List:

• small eggplants 2 kg;
• onion 0.5 kg;
• carrots 0.5 kg;
• garlic 1 head;
• celery 1 medium root;
• fresh herbs 1 bunch;
• salt, seasonings;
• sunflower oil.

Preparation:

1. Wash the vegetables. Peel onions, carrots, garlic.
2. Boil the eggplants in their skins in salted water for 10 minutes. On low gas.
3. Place the eggplants on a board and cut into halves, but not all the way through. Make a book out of eggplant. Place a press on top of them.
4. Chop onions and carrots and fry. Season with salt and add grated celery root.
5. Let the carrots cool and stuff the eggplants with it. Place in jars prepared in advance.
6. Prepare the brine by mixing water and salt. Boil it. Add vinegar. Pour over the eggplants. Screw on the iron caps.

False eggplant mushrooms

Required:

• eggplant 0.5 kg;
• onion 1 kg;
• fresh herbs 100 g;
• salt and spices;
• garlic 0.5 heads;
• vinegar 9% 1 tbsp. l.;
• oil for frying.

Preparation:

1. Wash the vegetables, remove peels and stems. Cut into cubes.
2. Place the eggplants in a bowl and sprinkle with salt to release any excess bitterness. Please note that this item is only needed for garden vegetables. Store-bought eggplants are not bitter. Infuse the eggplants with salt for 30 minutes. Then rinse the vegetables in plain water.
3. Heat oil in a frying pan, add onion. Fry until transparent.
4. Add eggplant to the onions. Fry until done.
5. Salt, add seasonings and chopped garlic. Sprinkle with vinegar.
6. Place into jars and seal.

Twisting cucumbers for the winter - recipes

Cucumbers in tomato juice

List of ingredients:

• cucumbers 1 kg;
• tomatoes 2.5 kg;
• if there are no tomatoes, you can take 3 liters of purchased tomato juice;
• salt, sugar, spices, garlic;
• vinegar 2 tbsp.

Preparation:

1. Prepare tomato juice. To do this, wash the tomatoes, chop them into arbitrary pieces and put them in a saucepan. Heat but do not boil. Cool. Grind with a blender. Add salt, spices, grated garlic.
2. Place washed cucumbers, cut into small pieces, into tomato juice. Boil the mixture for 10 minutes. Add vinegar.
3. Pour into jars, close the lids.

Korean cucumbers

Required:

• cucumbers 4 kg;
• carrots 1 kg;
• garlic 3 heads;
• seasoning for Korean carrots;
• salt, sugar;
• vegetable oil 250 g;
• vinegar 9% 250 g.

Preparation:

1. Soak the cucumbers for several hours in cool water. This will keep the vegetables crispy.
2. Wash all vegetables, remove peels and stems. Cut the cucumbers into 4 parts. Long ones - still in half.
3. Grate carrots for Korean salads. Pass the garlic through a hand press.
4. Prepare the marinade. Mix oil with vinegar and spices. Add garlic.
5. Combine chopped vegetables and marinade. Stir and refrigerate overnight.
6. In the morning, pour the mixture into prepared jars. Place the jars in a pan of water. Bring the water to a boil. Boil small jars after boiling for 10 minutes, large jars - 15.
7. Cover with lids and roll up.

Spinning mushrooms for the winter - recipes

Mushroom solyanka for the winter

Product List:

• cabbage 1.5 kg;
• fresh mushrooms 1 kg;
• onions 150 g;
• tomato paste (ketchup) 200 g;
• table vinegar 9% - 35 ml;
• laurel;
• sunflower oil;
• salt;
• sugar.

Preparation:

1. Wash and sort the mushrooms thoroughly. Boil them in boiling water. 20 minutes will be enough.
2. While the mushrooms are cooking, prepare the cabbage. Chop the cabbage into small strips. Place it in a thick-walled bowl and place on low heat.
3. Prepare a mixture of vinegar, water and vegetable oil. Pour it over the cabbage. Simmer on low gas for 30 minutes.
4. Add tomato paste, salt and sugar. Simmer for another 20 minutes.
5. Cool the mushrooms, chop finely and fry with onions until browned.
6. Combine the mushrooms and cabbage and simmer for another 10 minutes.
7. Without cooling, pour the mixture into prepared jars and roll up the lids.

Salted mushrooms

Required:

• mushrooms 3 kg, store-bought ones take less time to cook, but wild mushrooms have a richer taste;
• water 3 liters;
• salt 5 tbsp. l.;
• sugar 3 tbsp;
• allspice, cloves, bay leaf;
• vinegar 150 g.

Preparation:

1. Sort the mushrooms, wash and peel.
2. Place in a saucepan, add water, bring to a boil. Cook for 15-20 minutes.
3. Prepare the marinade by mixing water with salt and seasonings. Do not add vinegar yet. Boil the marinade.
4. Remove the mushrooms with a slotted spoon and place in jars.
5. Remove marinade from heat, pour in vinegar. Pour over the mushrooms. Roll up the cans.

Twisting salads for the winter - recipes

Eggplant, pepper and tomato salad

List of products (all vegetables 2 kg):

• eggplant;
• tomatoes;
• carrot;
• bell pepper;
• garlic 3 heads;
• fresh greens 2 bunches;
• salt, sugar, spices;

Preparation:

1. Wash the vegetables and prepare for chopping. Cut into cubes.
2. Place vegetables in a heated frying pan one at a time - carrots, onions, eggplants, peppers and tomatoes.
3. Sprinkle with herbs and salt.
4. Simmer everything together for 50 minutes over low heat. Don't forget to stir regularly.
5. Place the hot salad in warm prepared jars and seal.

Salad with zucchini and rice

• bell pepper 1 kg;
• zucchini 0.5 kg;
• tomatoes 1 kg;
• rice 200 g;
• bay leaf 4 leaves;
• vegetable oil 200 ml;
• salt, sugar, seasonings;
• vinegar 9% 20 ml.

Cooking method:

1. Wash the vegetables and prepare them for chopping. Cut into arbitrary cubes.
2. Place vegetables in a saucepan and add rice. Boil.
3. Add salt and seasonings. Do not add vinegar. Simmer over low heat for 40 minutes, stirring constantly.
4. Turn off the gas. Pour in vinegar. Place in sterilized jars and seal.

Lecho twists for the winter - recipes

Hungarian leczo

Product List:

• tomatoes 2 kg;
• bell pepper 1 kg;
• onion 2 large heads;
• garlic 100 g;
• spices - cloves, cinnamon, allspice;
• salt, sugar;
• vinegar 2 tbsp. l.

Cooking method:

1. Wash and peel the vegetables. It is better to remove the skin from tomatoes.
2. Grind the tomatoes into puree, cut the remaining vegetables into rings.
3. Empty the pan, add salt, sugar and spices. Boil the mixture and cook over low heat for 1 hour. Don't forget to stir.
4. Simmer, pour in vinegar. Stir. Pour into jars and preserve.

Lecho without vinegar and oil

Required:

• tomatoes 3 kg;
• sweet pepper 6 medium pieces;
• garlic 6 teeth;
• salt 1 l.;
• sugar 1 cup.

Preparation:

1. Wash and peel the vegetables.
2. Cut 1.5 kg of tomatoes into strips, combine with chopped garlic and place in a saucepan. Boil the mixture and cook over low heat for 10 minutes.
3. Chop the remaining vegetables and add to the pan. Add salt and sugar. Cook for 35 minutes.
4. Place into jars and seal. Leave to cool.