Cumin spice - use in canning.

I will share a simple and quick way to salt lard at home. Many people think that the process of preparing lard is a long and labor-intensive procedure. I will prove to you that this is not so.

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.

Cumin has long been valued in cooking, cosmetology and folk medicine. Its aromatic and healing properties deserve respect. Collecting caraway seeds is a very labor-intensive process, but miraculous oil is made from its black relative. In either case, everyone wants to preserve such valuable products for as long as possible.

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.

Herring is an inexpensive and very tasty fish. It is especially good when salted and pickled. This simple dish often appears on the tables of even the most special events. But not everyone can pickle herring correctly right away, so we have prepared detailed material on the topic of preparing lightly salted herring at home.

Stewed mushrooms prepared according to this recipe can be consumed immediately, or you can prepare them for the winter. These canned mushrooms, taken out of the jar, are simply heated and served with boiled or fried potatoes, and they are also used to prepare mushroom soups or hodgepodges.

This homemade blood sausage is not only incredibly tasty, but also healthy for the body. The microelements and vitamins it contains promote hematopoiesis. It’s not at all difficult to prepare natural bloodletting at home and, importantly, it’s done quickly. The main thing is to have the necessary ingredients available. This is especially easy for villagers and farmers who keep livestock.

Ordinary blood sausage is prepared with the addition of meat and buckwheat or rice porridge. And this recipe is special. We make delicious blood only by adding lard and aromatic spices to the blood. This preparation turns out to be very tender and tasty.

Sudzhuk is a type of dry-cured sausage, which is not inferior in taste to the famous dried jamon or Lukanka. Among the Turkic peoples, it is believed that only horse meat is suitable for suduk, but today it is already made from beef and buffalo meat. The main condition is that you need to prepare dry sausage from only one type of meat - no need to mix.

Have you purchased an appetizing piece of fresh lard at the market, with or without streaks of meat? Which piece you choose is a matter of taste. Try pickling it using this simple homemade recipe in brine with added spices.

There are several recipes for dry Lukanka sausage; I suggest housewives familiarize themselves with the traditional one - “Bulgarian Lukanka”. Homemade sausage prepared according to this recipe is a real delicacy.

I suggest housewives prepare very tasty lard at home using a method called dry salting. We will do the pickling with the addition of various spices and garlic. Let us immediately note for those who do not like garlic that, if desired, it can simply be excluded from the recipe, which, in principle, will not affect the quality of the pickling.

Mushrooms in sour marinade are prepared from any edible mushrooms. The main condition for them to be filled with sour vinegar is that they only need to be very young. If all conditions are met, then you can pickle mushrooms for the winter without sterilization.

Tallinn semi-smoked sausage - we are used to buying it in a store or at the market. But, the recipe and production technology of this pork and beef sausage are such that it can be prepared simply at your summer cottage or in your own home, provided that you have a home smokehouse.

Try making this smoky cold smoked sausage recipe at home. You will receive a tasty meat product that can be stored for a long time. This homemade sausage is made from natural products and is therefore very healthy. We can safely say that this is a delicacy that will decorate any table.

It is advisable to make dried meat in the cold season, when it is cool outside and indoors. This kind of meat is easy to prepare, but the cooking process is quite lengthy and requires some time so as not to try it ahead of time.

Previously, mushrooms were mainly salted in large wooden barrels and a method called cold salting was used. You can harvest mushrooms in this way if it is possible to collect them in the forest in sufficiently large quantities and of the same variety.Salting mushrooms in a cold way is only suitable for the following types: russula, smoothies, milk mushrooms, volushki, saffron milk caps, sow mushrooms and others with fragile lamellar pulp.

Smoked sausage made from goose, or more precisely, from its brisket, is a real delicacy among connoisseurs, which can be easily prepared in a home smokehouse. After all, homemade poultry sausage, even if it is smoked, is still considered dietary.

Homemade blood sausage "special" is made from freshly collected blood. Cooking should begin quickly, before the main component has time to thicken.

The recipe for physalis cheese is quite simple. In addition to the fact that the cheese is delicious, thanks to the addition of medicinal dill and caraway seeds, it is also useful: a mild laxative for the stomach, removes toxins from the body.