Sugar

There are many different recipes for preparing Japanese quince for the winter. Various syrups, pastilles, jams and jelly are prepared from these aromatic, sour yellow fruits. But during cooking, some of the vitamins are, of course, lost. I suggest housewives prepare Japanese quince with raw sugar, i.e., make quince jam without cooking according to my home recipe.

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.

Today I plan to make a very tasty vegetable preparation for the winter. This will be a very easy to prepare Georgian salad of cucumbers and tomatoes. Having tried to cook it once, you will make it year after year.

The season of sweet peppers is here. Many housewives close different varieties of lecho and other different winter canned salads with bell peppers for the winter. Today I propose to make delicious marinated bell peppers in quick-cooking pieces.

There are many recipes to prepare delicious cucumbers in Korean for the winter. Some preparations can be closed quickly, while others require more time to prepare. Each of them is good in its own way.

It is important for every housewife to know how to properly store sugar in an ordinary apartment. It is not at all difficult to preserve this product; its shelf life is more than long, but if you do something wrong, you can “lose” its quality.

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.

Everyone loves pickles. They are added to salads, pickles, or simply crunched, enjoying the spicy spiciness. But for it to have a really pleasant taste, the cucumbers need to be pickled correctly.

To preserve all the beneficial substances contained in fish, it must be cooked very carefully. Salmon, which includes salmon, has a lot of valuable microelements, and they can be preserved if the salmon is salted correctly. Store-bought salted salmon may not have them, since industrial processing uses preservatives, but at home you add the necessary ingredients yourself, and the fish turns out not only healthier, but also tastier.

Despite the fact that trout is a river fish, it belongs to the salmon family. This means that the meat of this fish, as well as its caviar, are a valuable product. You can salt trout caviar with your own hands, and this can be done very quickly, and the quick salting method is especially good.

The high price of salted chum salmon does not guarantee the good quality of this delicious fish. To avoid disappointment again, pickle the chum salmon yourself. It's very simple, and perhaps the most difficult part of this recipe is choosing the fish.

Buying ready-made herring has long been a lottery. There is not a single person who has not been disappointed in a purchase at least once. Sometimes the herring turns out to be dry and over-salted, sometimes with blood, sometimes loose. And if you bought it for a festive table, then your festive mood will become as sad as the purchased herring.

Some varieties of cabbage are not distinguished by their juiciness, and winter varieties are even “oaky”. It is impossible to use such cabbage for salads or borscht, but it can be fermented in brine. Typically, such cabbage is fermented in three-liter jars and pickled as needed throughout the year. This type of fermentation is good because it always produces cabbage.

Home-salted mackerel is good because you can adjust its taste and degree of salting. Much depends on the mackerel itself. Choose medium-sized fish, ungutted and with the head on. If the mackerel is small, it will not yet have fat, and specimens that are too large are already old. When salted, old mackerel can become doughy and have an unpleasant bitter taste.

Grayling belongs to the salmon family, and has the same tender meat as its other representatives. The habitat of grayling is the northern regions, with crystal clear and icy rivers. There are many uses for grayling in cooking, but my favorite is salting grayling right on the river bank.

Experienced fishermen will never throw away the bleak and use it as bait for larger fish. Despite its small size, bleak has good taste. Bleak is prepared “like sprats”, “like sprat”, or dried. Let's look at a recipe for how to pickle bleak. After this, it can be dried or eaten like sprat.

For residents of St. Petersburg, smelt has a special meaning. At one time, it was she who saved many residents from hunger in the besieged city. Now the city annually hosts a smelt festival, where chefs present more and more new dishes from this fish. There were no such delicacies back then, and smelt was simply salted.

Sockeye salmon is considered one of the most delicious fish of the salmon family. It is difficult to confuse it with other fish, since due to the peculiarities of sockeye salmon’s diet, its meat has an intense red color, with thin streaks of fat. Thanks to this fat, sockeye salmon meat remains incredibly tender both when salted and smoked.

Winter is not pleasing with an abundance of fresh vegetables and bright colors on the table. Lecho can diversify the menu and become a worthy decoration for an ordinary dinner or festive banquet. There are many recipes for such a dish; the network offers options with the addition of zucchini, eggplant, carrots and other ingredients.

Silver carp meat is very tender and fatty. This is the only representative of river fauna, whose fat in its nutritional value can be compared with the fat of sea fish. In our rivers there are silver carp weighing from 1 kg to 50 kg. These are quite large individuals and there are a lot of culinary recipes for preparing silver carp. In particular, we will consider how to salt silver carp and why?

October is the ideal season for mushrooms. Good autumn weather and a forest walk ends with trophies in a basket. Collection can be continued until the first night frosts and daytime temperatures exceed +5.

Butterfly belongs to the second category of mushrooms, and it is absolutely in vain. Young boletus is very tasty in any form, and the most delicious snacks are pickled and salted mushrooms. We will now look at how to salt butter for the winter.

Good housewives love to surprise their loved ones and pamper them with new recipes. Old and time-tested recipes are great, but everything was once new? Discover pickled cucumbers with mustard.

When filleting red fish, the bellies of the salmon are usually set aside separately.There is too little meat and a lot of fat on the bellies, therefore, some gourmets prefer pure fillet rather than fish oil. They don't know what they're depriving themselves of. Salted salmon bellies are one of the most delicious and healthy fish dishes.

Salted anchovy is an ideal addition to boiled potatoes, or for making sandwiches. In Europe, anchovies are called anchovies, and they are used quite widely in cooking. Pizza with anchovies is incredibly tasty, and the only thing that can spoil the taste is not tasty anchovies. Anchovy is salted, pickled and even dried, but now we’ll figure out how to properly salt anchovy.