Interesting And Tasty Preparations From Experienced Gardeners - "Tasty" Season - 5

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

Recipes from Galina Valentinovna Skachko

Tomatoes are sweet

This winter preparation is so tasty that guests usually not only eat all the sweet tomatoes, but also drink the filling with appetite. So, fill a three-liter jar with ripe tomatoes and put one Bulgarian pepper. Fill it with boiling water for 20 minutes. Then we pour the water into the pan, add 7 tablespoons of sugar there (with a slide - and in all other recipes, take salt and sugar in spoons with a slide), 2 tablespoons of salt. Boil this solution and add 2 tablespoons of vinegar (9%) before pouring it into the jars. Roll up the cans and wrap them up.

Tomatoes in apple juice

Put ripe tomatoes in a jar, pour boiling water for 10-15 minutes. Drain the water and pour over the tomatoes with boiling apple juice with added sugar (to taste), add 1 teaspoon of salt. Roll up the can and wrap it up.

Tomatoes with cucumbers

We put cucumbers on the bottom of a three-liter tank to half the capacity, and fill the other half with mature tomatoes. Add seasoning to the jar: dill, bay leaf, black peppercorns, allspice, cloves. Pour boiling water over the jar for 10-15 minutes, then pour it into a saucepan and prepare the marinade: 2 tablespoons of salt, 8 tablespoons of sugar, 100 g of vinegar. Bring the marinade to a boil and pour tomatoes and cucumbers in a jar. We roll up the cans and wrap them up.

Lecho

About four liters of surprisingly tasty and aromatic lecho are obtained from the proposed components. We take 4 kg of sweet pepper, 4 heads of garlic (cut all the cloves in half lengthwise), 0.5 kg of herbs (dill, parsley, cilantro). Cut the pepper into four parts lengthwise (if large - you can into six parts), cover with coarsely chopped herbs, pour marinade and cook for 5 minutes from the moment of boiling. Marinade: 1 liter of water, 2 tablespoons of salt, 2 cups of sugar, 0.5 liters of refined sunflower oil, 100 g of vinegar. Arrange the resulting lecho in sterilized jars and roll up, and then wrap up.

Pyaterochka salad

8 pcs. cut eggplants into slices up to 1 cm thick and fry on both sides. 8 pcs. peppers, 8 pcs. tomatoes, 4 medium apples, 4 onions - finely chop and simmer in a saucepan for 30 minutes, then add the fried eggplants, salt everything to taste and simmer for another half hour. 5 minutes before being ready, put 1 head of garlic (chop the cloves with a crusher). Place the salad in sterilized jars and roll up. Then wrap it up.

Squash Cavier

Grate 3 kg of peeled zucchini and 1.5 kg of carrots on a coarse grater, put in a saucepan. Add 1 kg of chopped onion, 200 g of tomato sauce, 200 g of sugar, 100 g of salt, 1 cup of refined oil, 0.5 cups of vinegar (pour in at the end of cooking). Mix everything and simmer for an hour, stirring regularly. Then put the caviar in sterilized jars, roll them up and wrap them up.

Eggplant snack

10 medium eggplants, 10 onions, 10 bell peppers, 10 tomatoes, 10 cloves of garlic. Put the vegetables cut into slices in a pan in rows, add 400 g of refined oil, 150 g of vinegar, 6 tablespoons of salt, 2 tablespoons of salt. Simmer for one hour, then put in jars and roll up, wrap. Exit - 5 half-liter cans.

Eggplant for a country feast

2 kg of eggplant, 0.5 kg of onions, 0.5 kg of grated carrots, 250 g of refined oil, 1 glass of tomato sauce. Fry all components separately, and then simmer until tender. Add salt and sugar to taste. Serve hot or chilled.

Rice or Bean Salad

2 kg of tomatoes, 1 kg of carrots, 1 kg of onions, 1 kg of sweet pepper. Cut everything and simmer for 40 minutes without adding anything. Then add 1 cup of rice and simmer for another 20 minutes. Then add 50 g of salt, 100 g of sugar, 200 g of refined sunflower oil and simmer for another 15 minutes, and then put the finished salad in sterilized jars and roll up, wrap. If you are preparing a salad not with rice, but with beans, then it must first be boiled until half cooked.

Pepper snack

5 kg of pepper, 0.5 l of water, 1 glass of refined sunflower oil, 400 g of vinegar, 1 glass of sugar, 3 tablespoons of salt, herbs, garlic. An appetizer is being prepared in a saucepan. Boil the pepper for 5-7 minutes and put in a saucepan, sprinkling with herbs (dill, parsley) and chopped garlic. Prepare a marinade from water, oil, sugar, salt and boil it, adding vinegar at the end. Cool the marinade and pour pepper in a saucepan, press down the workpiece with a load for 3-4 days.

Turkish salad

2 liters of tomato sauce (or 2 kg of peeled tomatoes through a meat grinder), 1 kg of pepper, 1 kg of onions, 1 kg of eggplant, 0.5 liters of oil, herbs, salt to taste. Pour boiling water over whole eggplants with a cut stem for 40 minutes. Cut the onion into cubes and fry. Boil the tomato sauce and add fried onions to it. Simmer for another 15 minutes, then add the diced eggplant and simmer for 10 minutes. Then add diced bell peppers and simmer for another 15 minutes. At the end, add herbs and simmer for another two minutes. Roll up in sterilized jars and wrap up.

Plum sauce

For 1 liter of plum mass (boil the plums and rub through a sieve) add 1 cup of granulated sugar, 1 tablespoon of salt, 1 teaspoon of hot black pepper. Stir, bring to a boil, pour into sterilized jars and roll up.

Tkemali sauce

Add garlic crushed through a crusher, hot red pepper, dry dill seeds, cilantro crushed on a coffee grinder, herbs to the grated plums. Boil everything, and then put it in sterilized jars, roll up and wrap it up.