Homemade season is coming
The month of August arrives and marks the peak of the season for homemade preparations. And, despite the fact that the same cucumbers and tomatoes can now be bought at any time of the year, many housewives do not agree with the statement that canning is a thing of the past. And the closer to autumn, the more talk in our countryside about who and what spun for the winter. So it was time for the correspondent of “Dawn” to look into the cellar with an audit.
After you have counted the leftovers, you naturally start to figure out in your mind whether this is enough for the winter, and what else you want to prepare. Searching the Internet for something new is risky, and suddenly you don’t like it. That’s why you come to the conclusion: “well, who understands the look better than your own mother!?”. In addition, many recipes have been tested over the years. Armed with a notebook and a pen, I visit for useful information, and at the same time share it with our readers. Suddenly come in handy!
“Like many housewives in our district, I tinker every year,” says Elena Klevtsova. – Nothing supernatural – tomatoes, cucumbers. Of course, different salads. Some recipes were passed down, as they say, by inheritance, others I learned from acquaintances and friends. Some of the recipes she changed herself to her taste and through trial and error found a combination that the whole family liked. And sometimes there was a failed experience, closing a few servings, I understood that this salad was boring and next time I had to look for something new. The salads that I suggest to close for the winter are easy to make, and the products for them are always on the market or in your garden. Of course, many compatriots know these recipes, but if they are useful for you, then I will only be happy.
A simple salad that is popular among my countrywomen. In its preparation, a lot depends on the quality of vegetables. Ideally they should not boil.
aubergines, onions, tomatoes, peppers, carrots – in total 10 pieces, garlic 10 cloves, water – 1 tbsp., sugar – 1 tbsp., vegetable oil – 1 tbsp., salt – 2 tbsp. spoons, vinegar 6% – 1 tbsp.
Cut aubergines, onions, peppers, carrots, garlic into large cubes. Choose the thickness of the cut by eye. It is clear that carrots should be cut into thinner bars, and for eggplants, choose a larger cut. Mix all this. In a basin with vegetables, add 1 cup of water, 1 cup of sugar, 1 cup of vegetable oil, 2 tablespoons of salt, 1 cup of vinegar, add peppercorns, garlic and bay leaf.
Cook vegetables for about forty minutes. 10 minutes before cooking, add tomatoes in rings or half rings to the vegetables and cook until soft. At the end of cooking, be careful not to overcook the vegetables. Arrange the resulting salad in glasses, roll them up and wrap them up.
This salad from the Don Cossacks has many variations. Cucumbers, carrots, apples and cabbage began to be added to the classic tomato and pepper salad. But the basis is always green tomatoes, which are abundant in the Don region until October. I want to share a recipe that is very popular in my family.
Onions – 1 kg, paprika – 1 kg, cabbage – 1 kg, carrots – 1 kg, tomatoes – 1 kg, potatoes – 1 kg, cucumbers – 1 kg, salt – 2 tbsp. spoons, sugar – ½ cup, vegetable oil – 1 cup, vinegar – ½ cup, garlic – 1 cup, pepper, bay leaf.
Cut eggplant into slices and fry. Fry carrots and onions until soft. Chop the rest of the vegetables. Mix everything and cook until done.
In the classic version, vegetables are sterilized raw. In this case, fry the potatoes, mix with the rest of the chopped and chopped vegetables, put them in jars and sterilize them for an hour. After we roll up the banks and wrap them up.
Green tomatoes go in this salad, but it is better to use, as people say, brown. If you put ripe, then the peel will separate from the pulp, and greens can be hard.
This legendary snack appeared in the 90s, when an advertisement for foreign sauce was played on TV, but the price for the “bite”. So through trial and error a homemade variation appeared in the form of a salad. The preparation is quite simple. And everyone can adjust the taste themselves, making it sweet, sweet and sour or spicy.
Zucchini – 2 kg, tomatoes (dense) – 1 kg, paprika (sweet) – 5 pcs., onions – 10 pcs., tomato paste – 1 cup, water – 1 liter, vegetable oil – 1 cup, sugar – 1 cup essence of vinegar – 1 tbsp. a spoon.
Pour water into a bowl for cooking, pour sugar, add tomato paste, place and bring to a boil. Next, cook everything on low heat.
Cut vegetables into cubes. First add the onion to the bowl with the tomato base and cook it for 15 minutes. Next, add the zucchini and cook for another 15 minutes, then add the tomatoes and boil for 5 minutes.
In the next stage, add salt (to taste) and one tablespoon of vinegar essence. Cook for another 5 minutes (until cooked). Put the salad in sterilized jars and screw on the lids.
If you simplify the recipe for Ankle-bens, you will also get a very tasty zucchini salad.
4 kg of zucchini, 120 grams of salt, 200 grams of sugar, 0.5 liters of vinegar (6%), 400 grams of vegetable oil and half a liter of water.
Combine all ingredients in a bowl for cooking and boil, add diced zucchini and cook for 10-15 minutes. About 5 minutes before cooking, add 2-3 heads of garlic and two bunches of parsley. Salad ready. Can be spread over banks.
A simple and delicious salad in the image of zucchini salad.
Bulgarian pepper (red and yellow) – 5 kg, garlic, parsley.
water – 2 l, vegetable oil – 300 g, salt – 100 g, sugar – 200-250 g, vinegar – 0.5 l, bay leaf, pepper.
Finely chop the garlic and parsley.
Pepper cut into slices.
We make the marinade. Mix salt, sugar, vinegar, oil in two liters of water. Add peppercorns and bay leaf and bring to a boil. Then put the pepper in the marinade and blanch for 5-10 minutes.
We take the pepper out of the boiling marinade. In jars, it should be laid in layers, that is, sprinkle pepper with garlic and spices. Then fill everything with marinade, roll up and wrap.
The material was prepared by D. Klevtsov, corr. “Dawn”, photo by the author
Dear readers, the district invites you to participate in the project “In the Kitchen of Dawn” and invites you to share the recipes you like with your compatriots on the pages of the newspaper. It doesn’t have to be an exclusive dish or something new from the culinary world. Let it be an old and long-forgotten dish, but it is still in demand among your relatives and friends. You can send your recipes to the editorial mail email@example.com. Your photo, a photo of a dish or your photo with a dish is most welcome!