Assorted Vegetable Recipes. Recipe With Photo

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Assorted Vegetable Recipes. Recipe With Photo
Assorted Vegetable Recipes. Recipe With Photo

Video: Assorted Vegetable Recipes. Recipe With Photo

Отличия серверных жестких дисков от десктопных
Video: 4 easy cutlet recipes | quick veg cutlet recipes | आसान कटलेट बनाने की विधि 2023, January

Traditional methods of harvesting vegetables - pickling, salting, soaking - have been known to people since ancient times. I offer an original recipe for making vegetables and fruits. The multilayer harvesting method combines traditional salting experience with modern nutritional science guidelines. Such blanks are convenient both in rural areas and in urban conditions. Multi-layered installation allows the use of wooden tubs, glass and enamel dishes. The shelf life of workpieces at temperatures from 0 to 4 ° C can be from several weeks to six months.

Pickled vegetables
Pickled vegetables

A set of raw materials: beets, carrots, white cabbage, red and cauliflower, pumpkin, zucchini, turnip, radish, onion, garlic, horseradish, raspberry, currant leaves, nettle and quinoa shoots.

Peel the cabbage and root vegetables, rinse the pumpkin and zucchini thoroughly and use with the seeds and skins. Peel the onion too, divide the garlic into cloves and remove the scales. Rinse the raspberry and currant leaves thoroughly, rinse the nettle and quinoa too. Cut the prepared vegetables into thin slices, cut the onion into 4-6 pieces.

In prepared dishes (scalded barrels, enamel buckets, pots or glass jars) lay the food in layers. For example, put chopped beets, carrots, turnips and radishes on a layer of raspberry, currant, nettle and quinoa leaves, layering all this with garlic, onions and horseradish. Transfer layers until the dishes are completely full. The first and last layer is selected from leaves, garlic and horseradish.

Then prepare the fill. Add two teaspoons of salt to 1 liter of boiled water cooled to room temperature.

Fill the container with the filling so that the mixture is completely covered with liquid. A wooden circle is placed in a tub, and oppression is put on it. The fermentation process at room temperature takes 2-3 days, then the workpiece is placed in a cool, dark place. After a week, the assortment is ready to eat.

Pickled vegetables
Pickled vegetables

During the fermentation process, it is necessary to periodically monitor that the product is covered with liquid; if necessary, pouring is added. It is better to master a multi-layer workpiece from simple mixtures and in small volumes. For example, beets, carrots, cabbage, onions, garlic, dill, parsley, celery, horseradish can be put in an enamel bucket. If you like the preparation, next time you can cook it in a larger volume. The brine is suitable for seasoning soups - it gives a pleasant aftertaste.

And a couple more recipes

Assorted vegetables marinated

Chop the cabbage, cut the green tomatoes into circles; peel sweet peppers from seeds, blanch for 3-4 minutes in boiling water, and then chop finely. Cut cucumbers into slices, onions into cubes. Mix all the vegetables, place them in jars up to their hangers, press down slightly. Pour hot filling into jars and pasteurize at a temperature of 90 ° C: half-liter jars - 20 minutes, liter jars - 25 minutes, two-liter jars - 30 minutes.

For 1 kg of cabbage - 1 kg of cucumbers, 1 kg of green tomatoes, 1 kg of sweet pepper, 300 g of onion, 2 g of dill seeds. On a liter jar - 3-4 bay leaves, 1-2 carnation buds. The composition of the filling: for 1 liter of water - 50 g of salt, 100 g of sugar, 0.4 liters of 9% vinegar, 5-6 pcs. sweet peas, pepper, 2 tablespoons of vegetable oil

Assorted vegetables

Pass all vegetables through a meat grinder and cook for 1 hour. Then pour into jars and close with lids.

For 5 kg of tomatoes - 500 g of carrots, 500 g of sweet pepper, 5 pods of hot pepper, 500 g of sour apples, 500 g of onion, 500 g of garlic, 400 g of dill, 500 g of parsley, 500 g of vegetable oil, salt to taste

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