Pickling-fermentation

I offer a recipe for preparing green tomatoes for the winter, remarkable in its simplicity and reliability. It allows you to use fruits that have not yet ripened for food! This preparation makes an excellent winter snack.

Cold pickling is one of the oldest, easiest and most common methods of preparing cucumbers for future use. The process of pickling vegetables is based on lactic acid fermentation of the sugars in the product. Lactic acid, which accumulates in them, gives vegetables a unique taste, and also acts as an antiseptic and at the same time suppresses harmful organisms and prevents spoilage of the product.

Autumn time has come, the sun is no longer warm and many gardeners have late varieties of tomatoes that have not ripened or remain green at all. Don’t be upset; you can make a lot of delicious winter preparations from unripe tomatoes.

Today I will prepare a simple and unusual recipe for a lean snack made from autumn vegetables, after preparing which we will get delicious sauerkraut with vegetables. This dish is easy to prepare and does not require much expense. And what is very important is that it is a healthy dish. Fermentation occurs naturally without adding vinegar. Therefore, such a preparation can rightfully be considered [...]

“The cabbage is good, a Russian appetizer: it’s not a shame to serve it, and if they eat it, it’s not a pity!” - says popular wisdom. But so that there really is no shame in serving this traditional treat, we will ferment it according to a proven classic recipe, exactly the way our grandmothers have done it since time immemorial.

Today I want to tell housewives how to prepare delicious soaked apples with mustard and honey for the winter. Apples can also be soaked with sugar, but it is honey that gives apples a special pleasant sweetness, and dry mustard added to the marinade makes the finished apples sharp, and thanks to mustard, apples remain firm after pickling (not loose like sauerkraut).

Cumin has long been used to ferment vegetables in the cuisines of different nations. Sauerkraut with caraway seeds turns out crispy, tasty and surprisingly aromatic if you know some secrets of preparing the preparation.

Delicious crispy sauerkraut is a traditional homemade preparation for the winter. During the cold season, it is a source of many useful substances and is the basis of many dishes.

Not every housewife makes preparations for the winter from fragrant bunches of parsley, dill, cilantro, basil, celery and other fresh herbs. And, completely, in vain. It’s so nice to open a fragrant, summer-smelling jar of such homemade seasoning in the winter cold.

Stuffed eggplants with carrots and garlic prepared for the winter will especially appeal to lovers of pickled mushrooms. If you try this dish with your eyes closed, few will distinguish it from real mushrooms.

The time comes when elastic cabbage heads ripen in the beds, and many different types of cabbage appear in markets and stores. This means we can prepare this vegetable for future use, so that in winter cabbage dishes will diversify our table and delight our family. It's time to get out the cutting boards, shredders, sharp kitchen knives - and get to work!

Since ancient times, milk mushrooms have been considered the “king” of mushrooms. Salted milk mushrooms are a delicious snack, very popular to this day.

As soon as the heads of late cabbage began to ripen, we began to prepare sauerkraut, for now it was for quick cooking.

Sauerkraut, and even with bell peppers and carrots, is a powerful vitamin bomb. In winter, such homemade preparations will save you from vitamin deficiency. In addition, it is so tasty that it has firmly taken pride of place on our table. Anyone can prepare several jars of such sauerkraut for future use. This does not require large financial costs, a lot of time, or special skills.

When my family got tired of sauerkraut prepared according to the classic recipe without additives, I decided to experiment and, when fermenting, added chopped apple slices and grated carrots to the cabbage. It turned out very tasty. The sauerkraut was crispy, the apples gave it some punch, and the carrots had a nice color. I am happy to share my quick recipe.

When the summer season is in full swing and not just a few beautiful and fragrant fresh cucumbers are ripening in the garden every day, but a lot, and they are no longer eaten, then the best way not to let them go to waste is to prepare lightly salted cucumbers. I offer a simple recipe for pickling in a jar.

This time I want to tell you how to preserve cucumbers using the double pouring method. We have been making such preparations from cucumbers for the winter for many years. Therefore, I can safely say that the recipe is time-tested. Canned cucumbers are both tasty and healthy due to the fact that there is no vinegar in the recipe. So just can it and eat it to your heart's content.

Lightly salted cucumbers in their own juice, or rather in gruel, are prepared according to this recipe within 2 days. The hot pepper in the recipe will add piquancy to them, and the presence of horseradish will help them stay crispy. This simple but unusual pickling recipe will not take much of your time, but the cucumbers will be very tasty. They go perfectly with meat, fish and vegetable dishes.

Some of us prefer fresh cucumbers or a salad made from them, some like pickled or salted, some pickled from a barrel... and only lightly salted cucumbers are loved by everyone. They are moderately sour, saturated with the aroma of spices and garlic, firm and crispy. But is it possible to preserve this taste and aroma for the winter? You can, and this recipe will help with that. It is quite simple, but it makes it possible to preserve all the above qualities of cucumbers at home for the whole year.

Many ladies like to little by little replenish their arsenal of recipes each preparation season. I hasten to share with other housewives such an original, not “hackneyed” and simple recipe for home-made pickling of quick lightly salted cucumbers with the addition of sour lime juice.