Summer

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.

The most difficult thing about salting milk mushrooms is washing them from forest debris. The milk mushroom cap has a funnel shape, and dry leaves, sand and other debris accumulate in this funnel. However, milk mushrooms are too tasty, and this makes you put up with the work of cleaning the mushrooms.

Squash belongs to the pumpkin family, like zucchini. The squash has an unusual shape and is a decoration in itself. Large squash are used as baskets for stuffing meat and vegetable dishes. Young squash can be pickled or pickled.

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 it comes to national dishes, many take credit for the invention of the recipe.And you can’t argue with them, because sometimes it’s not easy to find the original source. It's the same story with Tarkin pepper. Many have heard this name, but no one knows what “Tarkin pepper” is.

Porcini mushrooms are rightfully considered royal mushrooms. They are incredibly tasty and aromatic, and they retain their aroma in any form. Even an inexperienced mushroom picker will recognize the smell of porcini mushrooms from thousands of them. Such mushrooms can and should be prepared for the winter, and pickling white mushrooms is the oldest recipe of our ancestors.

There are as many mushroom pickers in the world as there are so many ways to pickle mushrooms. Chanterelles are considered the king among mushrooms. They have a delicate nutty flavor and retain their shape and color, even after heat treatment. Chanterelles are rarely pickled, although this is possible. But salted chanterelles are universal. They can be served as a salad, fried potatoes with them, or added to first courses.

Cherry is a variety of small tomatoes that are very convenient to prepare for the winter. Due to their size, they fit very compactly into a jar, and in winter you get tomatoes, not brine or marinade. There are many options for how to pickle cherry tomatoes for the winter.

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.

Pickling vegetables for the winter requires having a large amount of containers. There are not always so many barrels or buckets in the house, and you have to choose what exactly to salt. These pangs of choice can be avoided by salting the assortment. Pickled cucumbers and tomatoes sit perfectly next to each other, they are saturated with each other’s taste, and saturate the brine with more interesting notes.

When chefs offer dozens of recipes for pickling grape leaves, they are being a little disingenuous. Of course, you can pickle cucumbers in grape leaves, but this is just a recipe for pickling cucumbers. Such leaves are not suitable for preparing dolma. They will become too saturated with the taste of cucumbers and will ruin the traditional taste of dolma. One recipe for pickling grape leaves for the winter is enough, because this is just a component of the dish, and completely different ingredients will give it taste.

In the winter, you always want to diversify and complement your dishes, and in the summer, greens help with this. However, not everyone can grow greens on a windowsill in winter, and store-bought ones, alas, cost a lot. Perhaps you should think about how to prepare dill for the winter?

Many gardeners know that it is impossible to plant different varieties of peppers next to each other. This is especially true for sweet bell peppers and hot chili peppers. If a sweet pepper is pollinated by a hot one, then its fruits will be hot. This type of bell pepper is not suitable for summer salads because it is too hot, but for pickling it is exactly what you need.

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.

Cauliflower is usually boiled, fried, and used mainly for preparing first and second courses. And it is extremely rare that it is pickled or fermented, and this is in vain. Cauliflower contains a lot of vitamins, and when fermented, all these vitamins are preserved, unlike second courses, where the cabbage is heat treated.

Korean cuisine is distinguished by its pickles. Sometimes it’s very difficult to just walk past the rows at the market where pickles are sold and not try something. Everyone already knows carrots in Korean, but pickled Chinese cabbage “kimchi” is still new to us.This is partly because there are many ways to make kimchi sauerkraut, and each of these recipes claims to be the most correct.

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.

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.

Tireless breeders have not bred any variety of tomatoes: brown, black, speckled, and green, which, despite their appearance, have reached a full degree of maturity. Today we will talk about pickling green tomatoes, but those that are still at the stage of technical maturity or have not yet reached it. Typically, such fruits are harvested at the end of summer due to changing weather conditions, in order to save the crop from disease. The tomatoes will not have time to ripen on the branch, but they are quite suitable for preparing very tasty winter preparations.