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Video: Recipes From Gardeners
5 kg of squash without a core, 500 g of carrots - nicely grate them on a grater for Korean carrots or on a simple grater. Cut 150 g of garlic into narrow strips.
Marinade: 0.5 l of vegetable oil, 3 tbsp. tablespoons of salt, 300 g of granulated sugar, 300 g of vinegar (9%).
Cook zucchini with carrots for 3-5 minutes, stirring constantly after boiling.
Put the garlic at the very end of cooking. Put everything in sterile jars, seal with lids - and under the blanket. Store anywhere.
Green tomatoes with garlic
At the bottom of the jar, put 2-3 black peppercorns, a sprig of parsley and dill. Cut the green tomatoes. Cut the garlic into slices and roll in red pepper on both sides and insert the tomatoes into the cut. Put them in a jar.
Marinade (for 3 liters of water): 3 tablespoons of salt, 1.5 cups of granulated sugar.
Boil, pour 300 g of vinegar there, pour everything into jars and sterilize for 15-25 minutes.
Veselchak salad from beans
We measure chopped vegetables in liter jars: 1 can of beans, wash and soak overnight. Cut bell peppers into strips - 1 can, 3 cans of red tomatoes, 1 can - carrots grated on a coarse grater. Cut the onion into half rings - 300 gr.
Pour 1.5 cups of vegetable oil, 0.7 liters of water into a saucepan, add 3 tbsp. tablespoons of salt (without a slide), 1 glass of granulated sugar.
Put everything in a saucepan, cook until the beans are tender. Place in sterilized jars and sterilize for 15-20 minutes.
Tamara Yakimtseva, gardener, member of the Flora club
3 glasses of water, 7 glasses of granulated sugar. Dissolve the sugar in the syrup, then pour 11 glasses of currants (washed and dried) into it, bring the workpiece to a boil and boil for 15 minutes.
Turn off the gas, add the rest of the sugar - 7-8 glasses and, stirring, dissolve it. The jelly is ready. Can be packaged in sterilized jars. Enjoy your meal!
Anna Anatolyeva, Norilsk
Unripe gooseberry seasoning
1 kg of green unripe gooseberries, 1 tablespoon of sugar (per jar), 200 g of dill, 300 g of garlic.
Pass everything through a meat grinder, mix, arrange in sterile jars. Keep refrigerated. Eat as a spread on a sandwich or serve as an addition to the main course.
Pickled garlic arrows
Arrows of garlic (just appeared, not coarse) put in a jar, tamp it tightly, add a few cloves of garlic there (otherwise there will be no characteristic garlic smell). Pour boiling water over. When the water cools down, drain it and fill it with brine, adding dried umbrellas of dill flowers to the jar (only without the seeds formed, otherwise there will be a different taste), mustard seeds. Sterilize the jar for 10 minutes (until the color of the garlic arrows changes). Roll up.
Brine: for 1 liter of water - 1 tbsp. spoon of salt, 1.5 tbsp. tablespoons of sugar, 1 bay leaf (per can), black peppercorns (5-7 pcs. per can), pickled pepper (3-5 pcs. per can), cloves (3-7 pcs. per can).
Cut apples with a peeled core (do not cut the skin off), weigh and mince. The appearance of this mass will be unattractive, but after cooking the jam will acquire an amber color. Cover with sugar - 600-700 g of sugar for 1 kg of grated apples. You can let it stand to dissolve the sugar. Then put on fire. After boiling, reduce heat. Cook for 30-40 minutes over low heat, maintaining a constant boil. Stir continuously with a wooden spoon, otherwise it will burn. It is better to use aluminum cookware for cooking. Put into jars while hot. Close the jar with a lid after the jam has cooled. Keep refrigerated. This jam can be used not only for tea, but also as a filling for pies, since it does not spread over the dough and does not flow over the edges.
Olga Rubtsova, gardener
For a three-liter jar: 8 cloves of garlic, 2 large onions (cut into 4 pieces), dill (greens and umbrellas are better flowering), 2-3 pcs. parsley roots, 4-5 tomatoes, early cabbage (medium and late varieties will not work) cut into large pieces, cucumbers.
Put all this in a jar and pour hot marinade: for 1.5 liters of water - 4 tbsp. spoons (with a slide) of sugar, 2 tbsp. tablespoons (no slide) salt. Pour 0.5 cups of vinegar on top.
Sterilize a jar of vegetables for 15 minutes. Roll up - and under the covers. It turns out to be an amazingly tasty snack.
Pepper with honey
4-5 kg of sweet peppers (peeled). Marinade: 250 g of vinegar, 300 g of refined vegetable oil, 300 g of sugar, 1 tbsp. a spoonful of salt (no slide), 1 tbsp. spoon of honey, 2 liters of water.
Dip sweet pepper cut into slices or strips into the boiling marinade (in several passes). Cook for 5 minutes. Put hot in jars, roll up - and under the covers.
5 kg tomatoes (skinned), 1 kg. carrots, 1 kg of sweet pepper, 1 kg of Antonovka apples.
Pass all this through a meat grinder, simmer over low heat for 3 hours (you can even 1.5), stirring constantly. At the end of cooking, add 500 g of garlic (mashed through a garlic press), 4 tbsp. tablespoons of salt (you need to taste the salt), 1 glass of refined vegetable oil, 1 glass of sugar, 0.5 glasses of vinegar (9%), 1-2 pods of hot pepper (ground in a meat grinder).
Put the prepared adjika hot in sterile jars, roll up - and under the blanket.
Aleftina Efimova, gardener
Photo by Olga Rubtsova