The festive table is traditionally decorated with pickles: cucumbers, tomatoes, eggplants, mushrooms, even apples (they are often called soaked, but the cooking technology is salting). Pickles are appropriate, subject to the consumption rate, to enrich the everyday menu.

Salt Benefits:

Proper preparation for the winter by salting contains the product itself, salt, vegetable spices (garlic, pepper, horseradish, spicy aromatic greens), water.

Pickles are low in calories, but stimulate the appetite. They supply the body with fiber, which is necessary for the normalization of digestion and, according to scientists, has the ability to reduce the risk of cancer.
Pickles contain useful trace elements (iodine, magnesium, potassium, iron), vitamins. In the process of natural fermentation during salting, lactic acid is formed, which normalizes digestive functions.

Of course you can buy pickles. But it is expensive and does not always live up to expectations. Indeed, to simplify the process and extend the shelf life, some manufacturers use acids (acetic, citric and others), which are not suitable for every health condition.

What will you include in the rubric?

We have selected proven recipes from which you will learn the secrets of cooking technology and the proportions of ingredients. Following step by step instructions, you will prepare for the winter and fill the bins with tasty and healthy preparations.

Salting work can bring joy!

To do this, do not forget about the family and do not turn home cooking to a cannery. It is better to divide the responsibilities and ask loved ones to help. After heartfelt conversations, the cooking process will pass faster, and the family will receive additional time for communication. Then in winter, setting the table, you will remember pleasant moments of joint culinary creativity, and not hard hard labor.

For a long time, homemade salting has been a popular way of preserving and saving food supplies. Salting allows not only to avoid food spoilage for a long time, but also all year round have delicious treats on the table.

In pickling recipes, vegetables, mushrooms, meat and fish are usually found, to which, after salting, acquire a new, special taste.

The widespread use of home salting is explained by the ease and accessibility of this process. Salting is an easy way to preserve food with a lot of salt, which makes it difficult for mold and bacteria to grow, making food last longer. If desired, excess salt from the products can be removed later by soaking.

Homemade pickling of vegetables

Salting vegetables is perhaps the most popular method of preservation. FROM The vegetable pickling season starts at the end of summer and at the beginning of autumn. This allows us to enjoy cucumbers and tomatoes even in winter, when there is a shortage of vegetables. Vegetables are usually salted with cucumbers, tomatoes, eggplant, cabbage, etc. Of course, pickled cucumbers are especially popular, they are very easy to cook.

Salted cucumbers

You will need 1 kg of cucumbers, 80 g of salt per 1 liter of brine, dill, horseradish leaf, garlic, pepper, currant or cherry leaf and any other seasonings to taste.

  1. First, prepare a brine of salt and cold water. Rinse the cucumbers and place them in jars along with spices.
  2. Now fill the cucumbers with brine so that it completely covers them. Cover the jars with lids and put them away to salt for 3 days in a cool dark place.
  3. After 3 days, drain the brine from the jars into a saucepan and boil it.
  4. Rinse the cucumbers with cold water and dry thoroughly.
  5. Then transfer the cucumbers back to the jar, fill with hot brine and finally roll up the lids.

Home salted fish

Salting fish is also a popular way. homemade preparations, which allows you to quickly and easily get a delicious fish delicacy. Especially tasty red fish of the salmon family. This fish will be a wonderful decoration. holiday table. Consider a recipe for quick salting red fish.

Salted red fish

You will need 1 kg of red fish (salmon, trout, pink salmon, salmon, sockeye salmon, etc.). And also 3 tbsp. salt, bay leaf, 1 onion, 50 ml vegetable oil, 1 tbsp. vinegar 6-9%, 5-7 peppercorns.

  1. First, rinse and cut the fish, remove the head, fins, cut it in half along the ridge, remove the bones and skin. You can also use ready-made fillets.
  2. Cut the fish fillet into slices and place in a bowl.
  3. Prepare the brine - add salt to 500 ml of water, mix and fill the fish with brine. Put oppression on top so that the fish does not float up.
  4. Leave the bowl of fish for 1.5 hours at room temperature. Then drain the water and prepare a mixture of a glass of cold water and a tablespoon of vinegar. Pour the fish with this solution for 5 minutes and drain the filling.
  5. Cut the onion into rings, add pepper, oil and bay leaf, mix everything with fish fillet and leave for 15-20 minutes. Salted fish is ready to eat.

Home salted meat

Salting meat is a popular way of harvesting meat and fat for the winter. For salting, they usually use lamb, pork, horse meat, lard, less often beef. Consider a simple recipe for salting lard at home.

Salo in onion peel

You will need 1.5 kg of fat, 2 cups of onion peel, 4 cups of water, 2 cups of salt, 4 cloves of garlic, peppercorns, bay leaf, a teaspoon of vinegar, a drop of liquid smoke.

  1. First, prepare the brine - dilute the salt in water, the solution should be very strong. Add washed onion peel, vinegar, pepper, bay leaf and lard.
  2. Put the brine on the fire, bring to a boil and cook for 5 minutes.
  3. Remove from heat and add a drop of liquid smoke to it. Cover the pot with a lid and leave overnight at room temperature.
  4. The next day, take out the pieces of lard and rub them with chopped garlic. Put the fat in the freezer for a couple of hours, after which it can already be served at the table.

Home salted mushrooms

Salting mushrooms is a common way to harvest various mushrooms. You can salt almost all types of edible mushrooms, even milk mushrooms and volnushki. But they need to be salted separately by variety, choosing only strong, not wormy mushrooms. Consider the process of salting porcini mushrooms.

Salted porcini mushrooms

  1. Dip the mushrooms in boiling water and cook for an hour, add peppercorns and cloves to taste.
  2. Transfer the mushrooms caps up to sterile jars, sprinkling each with salt, cover them with a napkin and place a weight on top.
  3. After a few days, the mushrooms are ready to eat. For storage, they can be poured with hot oil and kept in a cold place.

To choose the right lard, it is best to go to the market or farm shop. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The lard skin should be thin, smooth, without bristles and preferably with a veterinarian's brand.

Smell the fat. Smell fresh product thin, sweet milky. The presence of a specific aroma suggests that the fat came from a boar. No spices can remove the smell, so it is better to refuse to buy.

Pierce the fat with a knife, fork or match. If it pierces easily or with little resistance, the product deserves your approval.

After buying the fat, rinse it with running water, dry it well with a towel and start the cooking process.

What to salt lard with

With salt, garlic, bay leaves, cumin, dill seeds and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main plus of fat is that it absorbs as much salt as it needs.

How to salt lard

At home, lard can be salted in three main ways:

By the way, no matter which method you choose, you will need to store the finished fat in the freezer.

  • 1 kg of fat;
  • 200 g of salt;
  • 20 g black ground pepper;
  • ½ head of garlic.

Cooking

Cut the bacon into strips 4-5 cm wide.

Make cross cuts in each bar. Depth - a little more than the middle of the piece.

Pour all the salt into a deep container. Put the lard there and rub well with salt on all sides.

Sprinkle pepper on top. If desired, you can use a mixture of red and black.

And cut the garlic into slices 1-2 mm thick and put them in the slots on the pieces of lard.



Transfer the fat to a container and refrigerate for 3-4 days.



Salo is ready. It tastes best with brown bread.

For later storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then freeze.


mag.relax.ua

  • 2 kg of fat;
  • 5 glasses of water;
  • 200 g of salt;
  • 1 head of garlic;
  • 4 bay leaves;
  • peppercorns and other spices - to taste.

Cooking

Rinse the lard, dry it and cut into small pieces so that they easily pass into the neck of the jar. The optimal piece thickness is 5 cm.

Prepare the brine. Pour 5 cups of water into a saucepan, add salt, put on fire and bring to a boil. Remove from fire and cool.

Finely chop the garlic and rub the pieces of bacon with it. Wash bay leaves and pat dry.

Put the fat in a jar. Do not try to fold the pieces tightly: the fat can go rotten. Layers of fat shift with bay leaves and black pepper.

After that, remove the lard from the jar, pat dry with paper towels and rub with spices. You can use red ground pepper, cumin, paprika. Then wrap the fat in paper or a bag and put it in the freezer. In a day, the fat will be ready.


toptuha.com

  • 1 liter of water;
  • 2 handfuls of onion peel;
  • 3 bay leaves;
  • 200 g of salt;
  • 2 tablespoons of sugar;
  • 1 kg of fat with a layer;
  • 4 peas of allspice;
  • 3 cloves of garlic;
  • paprika, a mixture of peppers - to taste.

Cooking

Pour water into a saucepan, add washed onion peel, bay leaves, salt, sugar. Bring the resulting mixture to a boil, put the fat in it and cover with a plate so that it drowns in the liquid.

Bring the mixture back to a boil and then simmer for another 20 minutes over low heat. Then remove the pan from the heat, cool and put in a cold place for 12 hours.

Take out the fat, dry it and rub it with a mixture of minced garlic, paprika and a mixture of peppers. Wrap the finished fat in a film or bag and put it in the freezer.

Before serving, keep the bacon at room temperature for 5 minutes and cut into thin slices. Best of all, this fat is combined with black bread and mustard.

Fig, fig, fig tree - these are all names of the same plant, which we strongly associate with Mediterranean life. Anyone who has ever tasted fig fruits knows how delicious it is. But, in addition to a delicate sweet taste, they are also very healthy. And here is an interesting detail: it turns out that figs are a completely unpretentious plant. In addition, it can be successfully grown on a plot in middle lane or at home - in a container.

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delicious vinaigrette with apple and sauerkraut - vegetarian salad from boiled and chilled, raw, pickled, salted, pickled vegetables and fruits. The name came from french sauce from vinegar, olive oil and mustard (vinaigrette). Vinaigrette appeared in Russian cuisine not so long ago, around the beginning of the 19th century, perhaps the recipe was borrowed from Austrian or German cuisine, since the ingredients for the Austrian herring salad are very similar.

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Breakfast toast with avocado and egg salad is a great start to the day. The egg salad in this recipe acts as a thick sauce that is seasoned with fresh vegetables and shrimp. My egg salad quite unusual, this is a dietary version of everyone's favorite snack - with Feta cheese, Greek yogurt and red caviar. If you have time in the morning, never deny yourself the pleasure of cooking something tasty and healthy. The day should start with positive emotions!

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Lush cheesecakes with poppy seeds and raisins, prepared according to this recipe, in my family they eat it in the blink of an eye. Moderately sweet, plump, tender, with appetizing crust, without excess oil, in a word, exactly the same as mother or grandmother fried in childhood. If the raisins are very sweet, then granulated sugar you can not add at all, without sugar, cheesecakes will be better fried and will never burn. Cook them in a well-heated frying pan, greased with oil, over low heat and without a lid!

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Salad with spicy chicken, mushrooms, cheese and grapes - fragrant and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods, combined with spicy fried chicken and mushrooms, you get a very nutritious snack that is refreshed by sweet and sour grapes. The chicken fillet in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with a spark, use hot chili.

The question of how to grow healthy seedlings is a concern for all summer residents in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or a private house, this is not so easy to do. Of course, every experienced gardener has his own proven way of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.

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Tender cutlets from chicken breast with champignons to cook simply according to this recipe with step by step photos. There is an opinion that it is difficult to cook juicy and tender meatballs, this is not true! Chicken meat contains practically no fat, which is why it is dry. But if you add to chicken fillet cream, White bread and mushrooms with onions, it will turn out awesome delicious meatballs that both kids and adults will love. In the mushroom season, try adding forest mushrooms to the minced meat.

Salting products is one of the ways to preserve them for the winter and home canning. Salted vegetables in brine, the recipes of which can be different, as well as in a dry way with various spices. Here are examples of pickling homemade cucumbers and excellent sauerkraut at home.

Salting at home

We lay out the cucumbers in jars (you can put horseradish leaves, dill, currant leaves washed with running water between them). Pour over cucumbers cold brine. It must be prepared from 60 grams of salt per liter of water. Boil and chill. The jars are closed with a cloth or gauze and left to wander on the table in the kitchen, in a warm place, for two days. After that, the brine fermentation process can be completed.

Rearrange the jars also under gauze in the cool, in the cellar or in the refrigerator. When cucumbers are kept for a long time in a warm room, voids will form inside them during salting, since excessively bursting gases in them will tear the cucumbers from the inside. After 10-12 days, seal the jars without sterilization and store the cucumbers at a temperature not higher than 3-4 degrees.

Salting recipes for the winter

And here is a recipe for excellent salted cabbage in brine. Cabbage is obtained after such salting (fermentation) crispy, juicy, spicy. We prepare a brine for her at the rate of two tablespoons iodized salt, one tablespoon of sugar per liter of water. Has the spice water boiled? Turn off, let cool completely.

Next we do shredding white cabbage. We cut it at will, either into thin strips or into small cubes, for a change, if you salt a lot of cabbage, cut one head of cabbage into slices, and chop the rest of the cabbage finely. Subsequently, pieces of cabbage should simply be placed in the middle of the basin between the chopped cabbage or at the very bottom of the dishes in which you will salt the cabbage.

We also chop carrots coarse grater or straw. For a kilogram of cabbage, you will need approximately one medium carrot. We also peel the garlic, cut it into slices in an arbitrary amount.

We shift the cabbage with layers of carrots, add garlic, a couple of bay leaves for each layer of cabbage. Pour the brine on top so that it covers the cabbage completely. Cover with a plate on top, rearrange to ferment in a warm place. You don’t even need to touch the cabbage during the pickling process. After about 3 days, it should be transferred to clean jars, pour brine on top and rearrange under plastic lids in the refrigerator or cellar.