Preparations For The Winter According To Old Recipes. Pickled Apples. Soaked Turn

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Preparations For The Winter According To Old Recipes. Pickled Apples. Soaked Turn
Preparations For The Winter According To Old Recipes. Pickled Apples. Soaked Turn

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"What happiness if your childhood and youth were spent in a remote, God-forgotten village!" Someone will perceive this statement with understanding, others as irony or skeptical. By the way, J.J. Rousseau in his "Pedagogical Novel", which is still being studied in our pedagogical universities, this is exactly how he proposed to educate young people, i.e. so that at the age of somewhere under 15, boys and girls live in the countryside, in nature. And why, in fact, in a God-forsaken village? Maybe just - the God-given village where I grew up and matured, almost up to 20 years. You should have looked at this beauty that Nature has endowed with these places; here is the address: the village of Kolychevo, Saratov region. Incidentally, the famous great martyr in Russian history, canonized, Metropolitan Philip,strangled in a dungeon by one of the most odious guardsmen of Ivan the Terrible, he came from the boyar family of the Kolychevs.

R. Khoper near the village of Kolychevo, Saratov region, Turkovsky District
R. Khoper near the village of Kolychevo, Saratov region, Turkovsky District

Psychologists say that the time spent with grandparents should be perceived by a child as a holiday, as a gift of fate. And what can I say if this time stretched out for two decades? You can call it a happy time, fond memories of which will remain until the end of your life. Without such memories of childhood and adolescence, how can a human soul live? Over the years, people more and more often remember their past. So I, too, all remember many episodes of my village life.

Is it possible to forget the sensations of a long stay in the forest, and at any time of the year: in early spring, and frosty winter, and late autumn. And endless fields during the harvesting of grain: the feeling of working on a combine, a tractor, and just as a loader with peers when transporting grain to an elevator, lying directly on the grain in the back of a car rushing along the dusty "highway". Not to mention hunting and fishing. Our famous hunter and fisherman, writer S.T. Aksakov, if he was lucky enough to observe, would probably envy with light envy. I would like to share with the readers of "Botanichka" my childhood impressions of how my grandparents made preparations for the winter.

The war was coming to an end, it was 1944, but the times were harsh, poor, and sometimes hungry. The peasants lived by their own subsistence farming, they could not count on anyone's help. But that summer was a good one. Grandfather pumped honey out of the beehives, grandmother made jam (it was cooked, as in ancient times, in the garden, in a special copper basin, on honey). For the winter, she dried the berries: cherries, currants, chopped apples, Chinese (whole) and prunes. For pies for the winter, she also dried pumpkin (in pieces) and in the same way - sugar beets. One of the fine September days was chosen for salting vegetables, wetting berries and fruits. The cellar was already prepared for these procedures: it was cleared of the remnants of snow, which perfectly served as a refrigerator in the hot summer (in the summer, mainly dairy products and fish were stored in the cellar).Potatoes are lowered into its bottom for the family and the cattle that hibernated in the barn, as well as fodder beets and other vegetables. And most importantly, oak tubs for pickling have been lowered into the cellar: each one is about 300 liters. The tubs were previously filled on the street with water so that the tree swelled and they would not leak. Near the cellar everything was prepared for work: there was a special trough made of fresh planks on its legs, buckets for picking tomatoes and cucumbers, for water brought from the well, and other accessories.there was a special trough on legs made of fresh planks, buckets for picking tomatoes and cucumbers, for water brought from the well and other accessories.there was a special trough on legs made of fresh planks, buckets for picking tomatoes and cucumbers, for water brought from the well and other accessories.

Pickled tomatoes with vegetable mixture
Pickled tomatoes with vegetable mixture

Why did the grandson remember this process? Yes, because he was pleased to see this sacred rite of grandfather and grandmother. They were so inspired by him, so friendly and kind among themselves, that there was no doubt: they are very pleased to do this work. Who knows, maybe the wonderful aura that reigned at that time, created by the good relations of the participants in this process, also contributed to the successful fermentation enterprise. Then the technology follows: the grandfather chops up the cabbage, manages to clean the stumps left out of business for his grandson. The grandson eats them with pleasure and runs into the well for water, with which they will wash vegetables picked directly from the garden, and also use the water for brine. About one bucket of chopped cabbage is dropped into the cellar and spread evenly over the bottom of the first tub. Previously, the bottom of the tub was lined with horseradish leaves,dill umbrellas, finely chopped pieces of garlic and horseradish roots, oak leaves, cherries and black currants. Then a bucket of cucumbers is lowered into the cellar and laid out on a layer of chopped cabbage. Then a layer of cabbage follows again, then a tomato. The layers of vegetables placed in the tub are repositioned several times with the spices listed above. And so on to the very top of the tub. Unfortunately, I did not have more detailed information about the recipe for such a "joint" pickling of vegetables, apparently, the seven-year-old was not interested. If any of the readers of "Botanichka" knows about such a method, please share. Further, we will focus on the old recipes for fermentation, which became known to the author much later.Then a bucket of cucumbers is lowered into the cellar and laid out on a layer of chopped cabbage. Then a layer of cabbage follows again, then a tomato. The layers of vegetables placed in the tub are repositioned several times with the spices listed above. And so on to the very top of the tub. Unfortunately, I did not have more detailed information about the recipe for such a "joint" pickling of vegetables, apparently, the seven-year-old was not interested. If any of the readers of "Botanichka" knows about such a method, please share. Further we will focus on the old recipes for fermentation, which became known to the author much later.Then a bucket of cucumbers is lowered into the cellar and laid out on a layer of chopped cabbage. Then another layer of cabbage follows, then a tomato. The layers of vegetables placed in the tub are repositioned several times with the previously listed spices. And so on to the very top of the tub. Unfortunately, I did not have more detailed information about the recipe for such a "joint" pickling of vegetables, apparently, the seven-year-old was not interested. If any of the readers of "Botanichka" knows about such a method, please share. Further we will focus on the old recipes for fermentation, which became known to the author much later.I have no more detailed information about the recipe for such a "joint" pickling of vegetables, apparently, the seven-year-old child was not interested. If any of the readers of "Botanichka" knows about such a method, please share. Further we will focus on the old recipes for fermentation, which became known to the author much later.I have no more detailed information about the recipe for such a "joint" pickling of vegetables, apparently, the seven-year-old child was not interested. If any of the readers of "Botanichka" knows about such a method, please share. Further we will focus on the old recipes for fermentation, which became known to the author much later.

Pickled apples

First, consider a simplified technology for pickling apples, for which we need sour and tough varieties, best of all - Antonovka. If you do not have an oak, linden or cedar tub on hand, you can use plastic barrels or flasks, but only those intended for food. Better still, in this case, use 3 or 5 liter glass jars. First, put horseradish leaves, finely chopped garlic, chopped horseradish roots, black currant and cherry leaves on the bottom of a tub or other container. Next, put in rows healthy apples with clean skin, several times alternating the rows of apples with the above spices, which we cover the apples and on top. The brine is prepared at the rate of 2 cups of sugar and half a glass of salt per 10 liters of water. It is recommended to add a few tablespoons of rye flour to the brine. Finally,We cover our workpiece with a clean cloth or gauze in several layers and put the apples under the press. The apples filled with brine are left to ferment for a week at room temperature. As soon as the foam falls off the surface and air bubbles stop escaping, the containers with apples must be tightly closed and lowered into the basement. Suitable temperatures for storing pickled apples are considered to be no higher than plus 10 and not lower than minus 3 degrees. C. After a month, the apples will be ready to eat.Suitable temperatures for storing pickled apples are considered to be no higher than plus 10 and not lower than minus 3 degrees. C. After a month, the apples will be ready to eat.Suitable temperatures for storing pickled apples are considered to be no higher than plus 10 and not lower than minus 3 degrees. C. After a month, the apples will be ready to eat.

Pickled apples
Pickled apples

Soaked blackthorn

I want to tell you about this recipe, keeping the bright memory of my grandfather. Finishing making the basic preparations for the whole winter, he always soaked a small barrel of thorns at the end, which he gladly consumed at supper on long, cold winter evenings. Perhaps this delicacy was worth it. It is not without reason that soaked blackthorns are considered to be on a par with overseas olives in their taste. It should be remembered that all parts of this plant are curative: the bark has antipyretic properties, the roots and wood are diaphoretic, the thorn flowers improve metabolism, the berries contain vitamins, calcium, magnesium, malic acid and tannins. Tasty and tinctures, jam made from blackthorn berries.

The technology for soaking thorns is very simple. Ripe and undamaged thorn berries are selected, washed with cold water, which are then placed in a glass or enamel container. Water is poured into a saucepan - 1 liter, salt is poured - 1 tablespoon, sugar - 2 tablespoons and the solution is brought to a boil. Then the filling should be cooled. Sloe berries in the amount of 3 kg are poured with the prepared solution. The container is covered with a linen cloth and a wooden circle on which the load is placed. After a week of aging at room temperature, the container with soaked thorns can be sent to the basement or to another cool place.

PS It should be noted that my grandfather used malt root instead of sugar, as he did when urinating apples, apparently knowing about its healing properties. He is licorice root, sweet root, licorice root.

Preparations for the winter according to old recipes. Part 2

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