Black peppercorns

Juicy, spicy and crispy, pickled cucumbers are the most popular addition to main courses on our tables. There are many ways to preserve cucumbers for the winter.

Delicious vegetable platters for the winter can be prepared from different vegetables. This time I’m preparing marinated zucchini with cucumbers and aspirin tablets.

Today I will tell you how to make crispy pickled zucchini. My method of preparing these delicious vegetables for the winter will not take much of your time, and a simple, proven recipe with step-by-step photos will clarify all the nuances and subtleties of the cooking process.

The season for ripening cucumbers has arrived. Some housewives make preparations for the winter according to one, reliable and proven recipe.And some, including me, love to experiment, and every year they look for new and unusual recipes and tastes.

My husband likes Yurcha's zucchini preparation more than others. Garlic, parsley and sweet pepper give it a special, slightly unusual taste for zucchini. And he associates the name Yurcha with his own name Yuri.

I called canned cucumbers for children in this recipe because they are prepared for the winter without vinegar, which is good news. There is hardly a child who does not like prepared cucumbers in jars, and such cucumbers can be given without fear.

Preparing bell peppers with rice according to this recipe is very simple and quick. I must say that a delicious vegetable salad with rice prepared for the winter according to this recipe has some advantages. Firstly, it is quick to prepare.

A simple recipe for canned tomatoes in their own juice will certainly appeal to lovers of tomatoes and tomato sauce.To prepare such a marinade, you can use overripe fruits, or, if they are unavailable, tomato paste.

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.

My family loves to eat lard. And they eat it in considerable quantities. Therefore, different methods of salting lard were tried. But one of my favorites was the recipe for salting lard in brine.

Before the upcoming feast, in order to save time, we very often buy snacks in stores and supermarkets. At the same time, knowing that almost all store-bought products are filled with preservatives. And of course, the taste and freshness of the food you buy remains a mystery until you try it.

For several years in a row, nature has been giving everyone who likes to garden a generous harvest of tomatoes.

Not all housewives like to tinker with small river fish and most often the cat gets all this treasure. The cat, of course, doesn’t mind, but why waste a valuable product? After all, you can even make excellent “sprats” from small river fish. Yes, yes, if you cook fish according to my recipe, you will get the most authentic tasty sprats from river fish.

My preparation today is delicious pickled plums with spices that will change your idea of ​​​​using fruits only in sweet preservation.

Today we will prepare salted lard with garlic in a jar. In our family, the choice of lard for salting is made by the husband. He knows which piece is best to choose and where to cut it from. But it always takes into account my preferences that the lard should have a slit.

When the cold weather begins, there are still a lot of green tomatoes left in the garden. They won’t have time to keep up, as frost is on the horizon. Well, shouldn't we throw them away? Of course not. You can make a delicious salad from green tomatoes, a good preparation for the winter table.

In winter there are so few bright colors, everything around is gray and faded, you can diversify the color palette with the help of bright dishes on our tables, which we have stocked up for the winter in advance. Lecho is a successful assistant in this matter.

Boletus or boletus plants tolerate all weather conditions well, but they should be boiled and preserved with caution. The fruiting body of boletus is quite loose, therefore, even during the initial boiling, it “fluffs up” and makes the broth cloudy.

From large, beautiful, sweet bell peppers, tomatoes and garlic, I suggest housewives prepare an amazingly tasty sweet, sour and slightly spicy pickled winter appetizer. According to this recipe, we will stuff the peppers with tomato slices and finely chopped garlic, after which we will marinate them in jars.

It is believed that aromatic saffron milk mushrooms can only be cold-salted. Believe me, this is not true at all. Soups are made from saffron milk caps, fried with potatoes, and also pickled in jars for the winter. This step-by-step recipe with photos will tell you how to make a pickled delicacy from saffron milk caps.