Dill seeds

Autumn is the most fertile time to make tomato preparations for the winter. And although not everyone likes working with canning vegetables, the pleasure of delicious, natural products prepared at home helps one overcome oneself.

Salting, pickling and pickling are the main types of canned homemade vegetables. Today we propose to talk specifically about pickling, or more precisely, about pickling tomatoes. Fermentation caused by the activity of lactic acid bacteria allows the maximum amount of nutrients to be preserved in tomatoes. They taste simply wonderful!

This cooking method, such as cooking in a marinade, is used for pickling any mushrooms. As a result of this simple heat treatment, the mushrooms are saturated with spices and become piquant.

Hot pickling of any mushrooms allows you to get a tasty product that is very well stored in barrels or jars. At the same time, with this method of harvesting mushrooms do not require additional sterilization.

The benefits of both pumpkin and sea buckthorn are unconditional. And if you combine a vegetable and a berry into one, you get vitamin fireworks. Delicious and original in taste. By preparing this “cheese” for the winter, you will diversify your diet and recharge your body with useful microelements. Preparing pumpkin-sea buckthorn “cheese” does not require standing at the stove for a long time or any special skills.

You can cook zucchini marinated in the juice of beets and apples, if your household doesn’t mind enjoying zucchini rolls in the winter, and all the recipes that you used before are already a little boring. Try making this unusual preparation, the highlight of which will be a marinade of red beet juice and apple juice. You won't be disappointed. Besides, preparing these pickled zucchini couldn’t be easier.

This recipe for canned cucumbers without vinegar and sterilization, which uses double filling, will appeal to many housewives. Delicious cucumbers are suitable in winter and in a salad, and with any side dish. Cucumber preparations, where the only preservative is salt, are very healthy and healthy to consume.

Real adjika, Abkhazian, is made from hot hot pepper. Moreover, both from red, already ripe, and from still green. This is the so-called raw adjika, without cooking. Adjika in Abkhazian style is made for the whole family, because... this preparation for the winter is seasonal, and in Abkhazia it is customary to prepare adjika for the winter; by our standards, there is a lot of it and one person cannot cope with it. Abkhazians are very proud of their adjika and defend their authorship to Georgia.