Pickled plums for the winter. They replace olives and are very good. Quick recipe. Source – pixabay.com
For the winter, you can easily prepare an “olive substitute”: pickled plums, which can be used for meat.
This is a simple and quick recipe for a winter snack. To prepare such a snack, you will need a small number of plums.
450 types of plums;
1 tablespoon of vegetable oil;
2.5 teaspoons of salt;
4 teaspoons of sugar;
2.5 teaspoons alcohol (9%);
1-2 leaves of leaves;
Dry the washed plums well and measure them in several places with a measuring scale. Dry the jars and put the prepared plums in them.
Then fill the pot with boiling water and cover them with a lid. After 5 minutes, start preparing the marinade.
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How to prepare the marinade: Pour the water from the pitcher into a large pot. Add sugar and salt to boil water. Then pour the wine, food and oil, in the bay leaves and cloves.
Pour the hot marinade into the plum pot. The pots are closed with a lid, turned, covered with a blanket and left to cool.
Jars of plums should be stored in a cool place and opened after two or three months. This dish has only one drawback: it quickly leaves the table. Good appetite!
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Thanks to this recipe, pickled cucumbers will be crunchy, and the brine will be delicious.
For 2 kilograms of cucumbers you will need:
2 sour apples;
3 cloves of garlic;
2 bunches of dill;
2 cherry branches;
2 parts of currants;
10 grains of allspice;
5 teaspoons of sugar;
4 teaspoons of salt;
2 teaspoons of alcohol is essential.
To start, all the greens should be washed well, and the garlic should be cleaned and cut into slices.
Fill a 3-liter pot with washed cucumbers and sliced apples And turn to the prepared spices and sprigs.
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Pour boiling water into the pot and leave for 20 minutes. Then pour the water back into the pot, add salt and sugar and boil it again.
Fill the jar with brine, wait 10 minutes and pour the liquid into the jar. When the water boils again, pour the wine into the pot.
It remains only to fill the pot with brine and put a lid on them. Turn the jars upside down, wrap them in a blanket and let them cool.
Money. Make delicious ketchup at home: it’s tastier and healthier than store bought
No store bought ketchup can compete with the taste of homemade ketchup. Homemade ketchup complements the dish well and can be stored until winter.
Homemade ketchup is suitable for meat and fish. Making natural sauce is very easy if you follow the recipe.
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Plus, homemade ketchup is much healthier and tastier than the store-bought alternative.
ripe tomatoes – 5 kg,
onion – 350 grams,
sugar – 200 grams,
alcohol 9% – 100 ml;
salt – 30 grams,
cinnamon – 1 teaspoon,
ground cloves – 1 teaspoon,
ground black pepper – 1 teaspoon,
Dry mustard – 1 tsp.
Step by step instructions
Wash the tomatoes and transfer them to the juicer. The cleaned onion is passed through a meat grinder. In a large pot, mix tomato and onion juice and put it on fire. Cook until the tomato and onion mixture has reduced in size. This takes about 4 hours.
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Once the composition has reached the desired balance, add all the spices and cook for another 10 minutes. At the end of the meal, add wine.
In the meantime, wash the jars you will put the ketchup in. Cover the jars with lids and seal them tightly.
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