Preparing onions for the winter - recipes for onion preparations, canning

Homemade pickled onions are an excellent preparation for those who love onions, but because of their natural bitterness, which can irritate the stomach, they are forced to deny themselves such a healthy vegetable. I have a wonderful easy homemade way to remove the excessive pungency from onions and very quickly prepare an appetizing and healthy pickled snack.

I offer a recipe for how to pickle whole small onions. I started making this preparation after I once noticed that my husband was the first to catch and eat onions from a jar of pickled tomatoes. I decided to prepare him a separate delicious crispy pickled onion.

Harvesting green onions for the winter is done in the spring, when the feathers are still young and juicy. Later they will grow old, wither and wither. Therefore, it is during this period that it is advisable to know how to preserve green onions for the winter.

Usually small onions are not suitable for storage in winter; they dry out quickly. But from such an unsightly and small onion you can make an excellent homemade preparation for the winter - crispy, spicy and very tasty pickled onions.

Onions and lettuce peppers, two vegetables that complement each other perfectly in various preservation recipes. I suggest housewives prepare, using this simple homemade recipe, a delicious pickled appetizer from small onions, which we will stuff with sweet peppers.

Preparing borscht dressing at home is not a difficult and quick task. Such a tasty preparation is a real storehouse of vitamins. It will give your borscht that unique taste that not every housewife manages to “catch.” By spending a little time on preparation once or twice, you will quickly cope with preparing a bright, tasty, rich first course throughout the winter.

Each of us does not remember a funny episode from the film “Ivan Vasilyevich Changes His Profession”, which talks about overseas eggplant caviar. But not everyone knows how to prepare delicious eggplant caviar at home, and even save it for the winter. And this can be done quickly and tasty.

This fairly simple preparation will allow you to save time on preparing a delicious dinner in the winter, as well as preserve your harvest of sweet peppers.

Dressing for borscht is just a lifesaver for the housewife. It’s worth putting in a little effort during the vegetable ripening season and preparing a few jars of such a simple and healthy preparation.And then in winter you will not have problems quickly organizing a delicious lunch or dinner for your family in a hurry.

Don't know what to do with large cucumbers? This happens to me too. They grow and grow, but I don’t have time to collect them in time. A simple and tasty salad of cucumbers with onions, peppers and garlic helps out, which in winter goes in great demand with any side dish. And even the largest specimens are suitable for it.

It cannot be said that in Georgia there are any traditional recipes for preparing lecho. Every Georgian family has its own traditions, and you can’t rewrite all the recipes. Moreover, some housewives do not want to share their secrets, and sometimes you have to guess what gives a divine taste to a particular dish. I will write the recipe that has been repeatedly tested by my family, my friends and neighbors.

Like most salmon, coho salmon is the most valuable and delicious fish. The easiest way to use all the valuable taste and nutrients is by salting coho salmon. You can salt not only fresh fish, but also after freezing. After all, this is a northern inhabitant, and it arrives on the shelves of our stores frozen, not chilled.

Nelma belongs to the salmon family, which means that beginners should carefully consider what can be prepared from it so as not to spoil the product. Due to the fairly fatty meat, nelma should be cooked very quickly, otherwise the meat will become bitter from too rapid oxidation. It is better to divide the fish into parts and cook nelma in different ways. The easiest way to prepare lightly salted nelma.

When fermenting or pickling vegetables, many housewives add small onions to the brine for taste. Just a little, but with onions any dish becomes tastier. Then, opening a jar of pickled cucumbers or tomatoes, we catch these onions and crunch them with pleasure. But why not ferment the onions separately? It's tasty, healthy, and not very troublesome.

Lecho is one of the most popular winter preparations. And this is not surprising, because when you open a jar of aromatic vegetable salad in winter, you plunge into an unforgettable summer! This preserved food is served as an independent dish, added to any side dishes, and even made into soup. In this article we want to reveal the secrets of cooking lecho in tomato sauce and offer the most interesting proven recipes.

The classic lecho recipe involves using a large number of peppers and tomatoes.But, if there is no excess of these vegetables, then you can supplement the preparation with carrots and onions. Carrots will add additional sweetness to the preparation, and onions will add a piquant taste.

Autumn always comes unexpectedly, and sometimes there are too many unripe tomatoes left on the bushes. At such a time, you begin to frantically search for how to preserve the harvest and look for recipes. One of these life-saving recipes is the recipe for lecho made from green tomatoes. And I must say that only for the first time this was a forced preparation. Anyone who has ever tried green tomato lecho will definitely add this recipe to their list of favorites.

Many culinary masterpieces have long gone beyond the framework of traditional national cuisine. In any case, Bulgarian lecho earned great love from our housewives, and each of them contributed to the recipe. Eggplant lecho is an excellent confirmation of this. This is one of the main preparations for the winter, and it is rare that a housewife does not prepare lecho with the addition of “blue ones”.

It would seem that all the ways to prepare cucumbers for the winter are already known, but there is one recipe that turns such simple pickled cucumbers into an exclusive delicacy. These are pickled cucumbers in jelly. The recipe itself is simple, but the result is amazing. The cucumbers turn out incredibly crispy; the marinade itself, in the form of jelly, is eaten almost faster than the cucumbers themselves. Read the recipe and prepare the jars.

Nelma is one of the valuable commercial fish varieties, and this is not in vain. Nelma meat is rich in fats and amino acids, and yet it is considered dietary and low-calorie. Lightly salted nelma, the recipe for which you will read below, can be eaten at least every day, without harming your figure.

Cauliflower can diversify regular pickles if you are already tired of cucumbers and tomatoes. The taste of lightly salted cauliflower is somewhat unusual, but quite pleasant. There are some quirks to cooking cauliflower, but nothing you can't handle.

Lightly salted red fish is a wonderful appetizer, no doubt about it. But the price for such species as trout, salmon, chum salmon is quite steep for the average person. Why not pay attention to pink salmon? Yes, yes, although this fish seems a bit dry at first glance, when salted it becomes practically indistinguishable from expensive varieties.

Many interesting recipes have overly complex recipes or expensive, hard-to-find ingredients. Such recipes are designed for gourmets with exquisite taste.Most people are not so demanding and easily replace the ingredients of the recipe, getting an equally tasty product, but much cheaper and simpler. In this article, we invite you to familiarize yourself with a simple and affordable recipe for onion jam.

Nutritionists believe that eggplants are very low in calories, just like tomatoes. But these vegetables are very rich in macro- and micronutrient composition. Eggplants contain potassium, magnesium, sodium, phosphorus, iron and many other elements. Eggplants also contain a lot of vitamins.

We all love to pamper ourselves in winter with homemade vegetables and fruits. What could be more pleasant than crunching on canned cucumbers after a hearty lunch or enjoying juicy pickled tomatoes?

In winter you always want something tasty. And here a delicious, satisfying and original homemade chicken stew with eggplant always comes to my rescue. If making a classic homemade stew is expensive and takes a long time, then there is an excellent replacement - salad with eggplant and chicken. Eggplants have the unusual property of absorbing the aromas of the foods they are cooked with, thereby imitating their taste.

You can prepare Nizhyn cucumbers for the winter using a variety of recipes. I propose to prepare Nezhinsky salad in a very simple way. During the preparation of the workpiece, all components do not undergo preliminary heat treatment, but are placed in tanks in their raw form.

Today I’m preparing a very simple winter eggplant salad with a pronounced sweet and sour taste. The preparation of such a preparation is not replete with ingredients. Besides eggplants, these are only onions and bell peppers. I must say that this delicious eggplant salad was accepted in my family as a savory snack even by those who don’t really like eggplants.

Today I’ll tell you how to make a very simple and tasty eggplant and champignon salad for the winter. The highlight of this recipe is the champignons. After all, few people add them to their winter preparations. Eggplants and champignons go perfectly together and complement each other.