Greenery

Have you tried pickled cabbage with eggplant? An amazing combination of vegetables gives this winter appetizer a zesty taste that you are sure to love. I suggest preparing a pickled, light and quick eggplant salad with cabbage, carrots, garlic and herbs for the winter.

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.

When salting trout, there are several factors to consider. Trout can be river and sea, fresh and frozen, old and young, and based on these factors, they use their own salting method and their own set of spices.

Pickles are a universal appetizer for almost any side dish. Spicy, crispy cucumbers are no less tasty than pickled ones, and they can be prepared almost in an assembly line manner. There is no need for sterilization or pasteurization, and storage of pickled cucumbers does not require special conditions.

Salted garlic, unlike pickled garlic, retains its properties almost like fresh garlic. The only difference is that you can eat it just like that. It is better to salt garlic when it is at medium ripeness and its husk is still soft. Garlic heads, or cloves, are salted using various spices. These spices slightly change the color of the heads and their taste. You can try pickling garlic in different jars according to different recipes, and then get a multi-colored assortment.

Surely everyone has tried barrel tomatoes at least once in their life. If so, you probably remember their sharp-sour taste and incredible aroma. Barrel tomatoes taste significantly different from ordinary ones fermented in a bucket, and we will now look at how to pickle them correctly.

If in winter salted zucchini on the market are almost more expensive than cucumbers, then in summer they are sometimes given away for free. Zucchini is unpretentious and grows under any conditions, even among not very hardworking housewives.They are cheap in the summer, and you should definitely take advantage of this to add a little variety to your pickles for the winter.

Zucchini season is long, but it is usually very difficult to keep track of them. They ripen in a matter of days, and can easily become overripe if they are not harvested on time. Such zucchini become “woody” and are not suitable for frying or salads. But overripe zucchini is also suitable for pickling. During the fermentation process, all this woodiness disappears, and pickled zucchini tastes exactly like pickled cucumbers.

In the good old days, pickled watermelons were common. After all, it was only in the south that watermelons had time to ripen and were quite sweet. On most of our Motherland, watermelons were small and sour, and their taste did not cause much delight in either adults or children. They were grown, but they were grown specifically for fermentation.

Fans of green beans will be delighted with the new recipe for preparing green beans for the winter. This recipe is only suitable for young pods, at the so-called “milk maturity”. Pickled green beans are slightly different in taste from pickled beans, with a more delicate taste.

Many people preserve hot peppers for the winter, but not all of it is tsitsak.Real tsitsak pepper has an exceptional taste, and this is a kind of calling card of Armenia. You need to approach its preparation with special trepidation, because these are the traditions and spirit of Armenian cuisine.

There are many dishes that include bell peppers. There is a lot of it in summer and autumn, but what to do in winter? After all, store-bought pepper from a greenhouse does not have that rich summer taste and is more reminiscent of grass. Such waste and disappointment can be avoided by preparing pickled bell peppers for the winter.

In the old days, the only way to preserve tomatoes for the winter was pickling. Pickling was invented much later, but this did not stop tomatoes from being pickled in different ways to get tomatoes with different tastes. We will use old recipes, but taking into account the modern rhythm of life, when every minute is valued.

It is difficult to overestimate the benefits of eggplant, and it is impossible to count and list all the recipes where the main ingredient is eggplant. Lightly salted eggplants are an excellent appetizer that is not difficult to prepare, but whose taste will be appreciated by everyone.

Cherries have several advantages over regular tomatoes.They taste better, and this is not in dispute, they are small and easy to eat, and again, they are small, which means that you can very quickly prepare a snack from them - lightly salted tomatoes. I will present several recipes for lightly salted cherry tomatoes, and you can choose for yourself which of these recipes you like best.

The Georgian dish, khinkali, has recently gained great popularity. Delicate thin dough, rich broth and aromatic filling can win the heart of any person. Today we’ll talk about how to prepare and freeze khinkali in our article.

The modern housewife has so many things to do that she simply doesn’t have time to devote more than 30 minutes to preparing dinner every day. But you want to pamper your family with fresh food, so what should you do in this case? Freezing homemade semi-finished meat products comes to the rescue.
Many types of preparations can be frozen, but one of the most successful and variable for further use is meatballs.

During the winter months, many people use store-bought mixed vegetables to make stews or vegetable soup at home. Today I want to offer you a recipe for freezing vegetables for stews for the winter at home.

If you bought a large bouquet of herbs, and this is a lot for preparing one dish, then some of the herbs can be frozen. Try freezing greens in oil. We will talk about how to do this correctly in this article.