“Naked” pickled tomatoes For preparation you will need: 1 kg of tomatoes; 1 small bunch of dill; 1 head of garlic; 1/3 pod of hot red pepper. For the marinade: 1/2 liter of water; 1/3 cup sugar; 1/4 cup salt; 1/4 cup 9% vinegar; peppercorns; Bay leaf. Wash the tomatoes. Make cross-shaped cuts on them and pour boiling water over them for 10 minutes. Then place the tomatoes in cold water. Remove the skins from the tomatoes. For the marinade, mix water, vinegar, spices, salt and sugar. Bring to a boil, remove from heat and cool. Finely chop the dill and garlic. Peel the pepper from seeds and cut into half rings. Place peeled tomatoes in a jar, sprinkle with chopped herbs, garlic and red pepper. Pour warm brine and leave to marinate for one day. Delicious quick pickled tomatoes are ready. Bon appetit, make your loved ones happy!

Comments 2

Classes 83

Winter squash appetizer (incredibly tasty stuff) This is incredibly tasty. With potatoes, with rice, with buckwheat, with pasta, with anything at all. Very, very tasty. Squash can be easily replaced with zucchini. Ingredients Squash – 3 kg Sweet bell pepper – 1 kg Ripe fleshy tomatoes – 1 kg Parsley – 200g Garlic – 2 heads Salt – 80g Granulated sugar – 200g Refined sunflower oil – 350ml Vinegar 9% – 100g Black peppercorns – 10-12 pcs Pepper sweet peas – 5 pcs How to cook: Grind tomatoes, parsley and garlic, add sugar, salt, oil, pepper and vinegar, bring to a boil. Place diced squash and sweet peppers, cut into the same cubes, into the boiling marinade. Boil the resulting mass for 60 minutes. Place the hot mass into prepared sterilized jars, roll up with sterilized lids, turn over, wrap in something warm, for example, a wool or cotton blanket, and leave wrapped until completely cooled. Store the snack in the refrigerator.

1 comments

Classes 111

Salad "Korean appetizer of cucumbers and carrots" A very spicy and tasty appetizer for lovers of Korean dishes. Ingredients for 5 liter jars: - 3 kg of cucumbers, - 1 head of garlic, - 500 g of carrots, - 500 g of sweet bell pepper, - 500 g of onions, - 1 pod of hot pepper, - 2 tbsp. spoons of salt, - 5 tbsp. spoons of sugar, - 150 ml of 9% vinegar (can be replaced with apple vinegar), - 150 ml of vegetable oil. Preparation: 1. Wash, peel and grate the carrots using a Korean carrot grater. 2. Rinse the cucumbers well and cut into slices. For this salad, I recommend using cucumbers for pickling, rather than long salad varieties. 3. Wash the bell pepper, make a cut and remove the stem with seeds. Cut the pepper into strips. Cut the hot pepper into slices. 4. Pass the garlic through a press. Cut the onion into half rings. 5. Place cucumbers, carrots, bell peppers, hot peppers, onions and garlic in a deep container. Add salt, sugar, vegetable oil and vinegar. Leave the salad to marinate for 3 hours. The salad needs to be stirred periodically. 6. Place the salad in sterilized jars. Place in a deep container, the bottom of which is lined with a towel. Fill with water so that it does not reach the neck and cook in a water bath for 30 minutes. After the time has passed, roll up the jars, wrap them and leave until cool. This salad keeps very well in a cold place. Bon appetit!

Comments 6

Classes 515

PICKED CUCUMBERS UNDER A Nylon LID FOR THE WINTER In order not to bother with pickling and lids for a long time, pickled cucumbers for the winter can be prepared in jars under a nylon lid. This preparation is stored excellently in a cold cellar. Pickled cucumbers last a long time and turn out tasty if the variety of greens most suitable for pickling is used for pickling. In addition, damaged cucumbers should not be salted, especially if they show signs of disease. Before adding cucumbers, it is advisable to sterilize the jars and pour boiling water over the nylon lids. Such preparation will eliminate the likelihood of developing botulism in pickling. Pickled cucumbers with horseradish Ingredients (calculation for 9 liters): 4.5 kg of cucumbers; several leaves of horseradish; 10 pieces. inflorescences (umbrellas) of dill; 4 cloves of garlic (you can add more); 4.5 liters of water; 20 ml of vodka and vinegar per spoon (about a tablespoon). Necessary manipulations: The collected cucumbers are soaked in cold water for about 4 hours. The garlic cloves are peeled, the greens are thoroughly washed and dried. Garlic and herbs are placed at the bottom of sterilized jars, and cucumbers are placed tightly on top. Next you need to prepare the brine for pickling. Salt is poured into boiling water, vodka and vinegar are added. Boil the brine until the salt is completely dissolved. The cucumbers are poured with this brine and the jars are immediately covered with nylon lids. Pickles should be stored in a dark, cool place. Pickled cucumbers with parsley Ingredients (calculated for a 3-liter jar): cucumbers - how many will fit in the jar; a couple of horseradish leaves; 75 g salt; 3 bay leaves; a bunch of parsley, dill umbrellas, if desired, you can add 5 young leaves of cherry, oak, black currant; 4 cloves of garlic, more if possible; a dozen peppercorns. The amount of spices can be changed at your discretion. Preparation: After the cucumbers are washed, they are soaked for at least 5 hours in cold water. The water needs to be changed periodically. Place herbs, garlic and aromatic leaves into clean jars. Next, place the cucumbers, filling the jar tightly with them up to the shoulders. Salt is poured directly into the jar with cucumbers, then poured with cold water, not reaching a few centimeters to the edge of the neck. Then close the jar with a nylon lid and shake it so that the salt dissolves in the water. If you are afraid that the brine will not be uniform, dissolve the salt in water, and then pour the prepared brine into the cucumbers placed in the jar. It is important that there is approximately 2-3 cm of free space left from the edge of the neck of the container. Having closed the jars of pickled cucumbers with nylon lids, they are sent for cold storage.

Comments 7

Classes 625

The best recipe for eggplant caviar for the winter Ingredients: -Medium-sized eggplants 1.5 - 2 kg, -Onions 300 - 400 g, -Sweet peppers 3-4 pieces, -Carrots 2 - 3 pieces, -Tomatoes 5 - 6 pieces, - Garlic 2 - 3 cloves, Salt, pepper. First, rinse the eggplants, pierce them in several places with a fork or knife, then place them on a baking sheet and bake in the oven at a temperature of 180-200*C until they become soft. Let the eggplants cool and peel them. Now let's prepare the rest of the vegetables. Cut the onion and pepper into small cubes, grate the carrots. Fry everything in vegetable oil. Now you need to scald the tomatoes with boiling water and remove their skins. I got used to doing it a little differently: I put the tomatoes on the vegetables in the pan and cover them with a lid for a few minutes, then turn them over and cover them again. Fast and convenient! Now, finely chop the eggplants and peeled tomatoes with a knife and add them to the pan with the rest of the vegetables. Salt and pepper to taste. Cover with a lid and evaporate our caviar over low heat, stirring occasionally, until it reaches a thick consistency, but not less than 15-20 minutes. A couple of minutes before cooking, add chopped garlic. Then put it in sterilized warm jars. Seal tightly with lids and turn upside down until morning.

Comments 2

Classes 275

VERY, VERY TASTY CUCUMBERS))))) I recommend them to everyone. for 1 liter of water: 4 tbsp. sugar (without a slide!!) 1 tbsp. salt (heaped!!) 100 g vinegar!! preparation method: In each (liter) jar: 1 horseradish leaf 1 tooth. garlic 1 bay leaf. sheet 1 umbrella. dill 2-3 pcs. peppercorns Pour boiling water 2 times - pour into the sink.... For the 3rd time, pour in brine...... roll up and under a fur coat....))) HONESTLY, HONESTLY..... very, very tasty ....(this is my great-grandmother's recipe))) Bon appetit!

51 comments

Classes 3.4K

Finger-licking stuffed eggplants with winter vegetables! Small elastic eggplants – 2 kg; 50 gr. dill and parsley; 0.5 kg each of white onions and carrots; Garlic – 1 head; Table salt and vinegar. Detailed preparation: The eggplants for this recipe should be ripe but firm. There should be no dents, dark spots or other substandard conditions. After washing, remove the stem and adjacent green part from each vegetable. Then cut the vegetables lengthwise on one side to create long “gaps.” Peel the head of garlic and separate it into cloves. Chop the onion and carrots into thin strips, simmer until soft, then mix with garlic, passed through a squeezer. Add salt to taste and finely chopped herbs to the stuffing mixture. In a large saucepan of boiling water, always salted, blanch all the eggplants for 20 minutes. Place immediately into cold water, after half a minute remove and place on a towel to absorb the water. Fill the slits of the blanched eggplants with the vegetable mixture. In a vertical position, place the blanks in liter jars. Pour 1 tablespoon of vinegar 6% or 9% into each, no difference. Sterilize for a long time, at least 40 minutes. If you have an air fryer, then use it for sterilization, in this device the quality will be higher, and it will take only 20 minutes for a liter jar. Roll up the lids and cool the preserves.

Home canning has long ceased to be a relic of the Soviet past, and modern housewives are trying to prepare delicious winter preparations for their families from seasonal vegetables and fruits, without preservatives and other chemicals inherent in store-bought canned food.

And of course, I am no exception either. For several years now, I have been collecting golden recipes for winter preparations on the Home Restaurant website. Recipes from my mother’s notebook, homemade recipes like my grandmother’s, recipes for preserves and jellies, pickles, adjika... these are not all homemade winter recipes with step-by-step photos presented on the Home Restaurant website.

In the “Winter Preparations” section you will find the most delicious recipes for winter preparations, time-tested and proven by more than one generation of housewives, as well as homemade winter preparations according to modern adapted recipes. Golden recipes for winter preparations from the site are proportions that are correct down to the gram, time-tested recipes, a detailed description of the canning process with high-quality photos, and, of course, a predictable result in the form of appetizing and tasty jars with twists.

For your convenience, all golden recipes for delicious winter preparations are accompanied by step-by-step photos. After all, you will agree that it is very convenient to prepare delicious preparations for the winter by viewing recipes with step-by-step photos in your kitchen from your phone or tablet. If you liked the golden recipes for winter preparations from the Home Restaurant website, do not forget to share them with your friends on social networks, and also write your comments and reviews of the preservation recipes on the website!

Not only can you make delicious jam or compote from plums, they also make an excellent sauce for meat dishes - tkemali. As is often the case with popular dishes, there are quite a lot of variations in tkemali, so I’ll make a reservation right away – today’s recipe for tkemali is...

Greetings, dear friends and guests of the culinary site Home Restaurant! The mushroom season has started late, and I hasten to tell you another way to prepare pickled porcini mushrooms for the winter in jars. Last winter, while visiting, I tried very tasty pickled...

Greetings, dear friends and guests of the culinary site Home Restaurant! I dedicate today's recipe to all those with a sweet tooth and fans of chocolate desserts. As you probably already guessed from the name of the recipe, we will prepare plum jam with chocolate and cognac. Incredible, magical, velvety...

Among the preparations made from plums, jams, preserves, compotes most often prevail... But plums are good not only for sweet preservation. The well-known sauce - tkemali - is prepared from them, and adjika with plums is also very tasty. Yes, yes, exactly adjika. She has a very...

Caviar from bell peppers, pre-baked in the oven, turns out incredibly tasty and aromatic. I make this preserve every year, it always runs out faster than the rest. The specified amount of products makes 3 half-liter jars, so feel free to increase the portion several times. Caviar …

Greetings, dear friends, and guests of the Home Restaurant 💖💖💖. Based on your numerous requests here on the website and on social networks, I have prepared a recipe for you with sea buckthorn. The simplest and most affordable thing you can do is sea buckthorn with sugar for...

Dear friends, today I want to invite you to prepare sweet pickled tomatoes for the winter. They really turn out sweet, or rather, sweet-spicy, very interesting in taste. This preparation is relatively new to me: a recipe for sweet pickled tomatoes for the winter was shared with me at work a year ago...

I don’t know for sure whether this is how they really prepare tomatoes for the winter in beautiful Portugal, but the recipe for such marinated tomatoes in slices with onions, which a friend shared with me, had exactly that name – “Portuguese style”. But, by and large, what difference does it make what it’s called...

Today we are preparing delicious Mother-in-law’s Tongue from zucchini for the winter - a recipe with photos at your service! I love this recipe for its simplicity and, of course, great taste. The result is approximately 4.5 liters of delicious finished preserves. To keep the preparations for a long time, use...

THE BEST AND SUPER TASTY STEP-BY-STEP RECIPES FOR WINTER SUNSETS

In the wide open spaces of this section, I will introduce you to a huge number of preservation recipes. The most important detail in any seaming is maximum preservation of the taste qualities of the canned product. Preserved products have an important advantage, namely the property of being preserved for a long time.

Almost all types of products can be seamed, be it meat or berries, fish or vegetables and much more. Exotic fruits such as pineapples are also canned. A product subject to seaming, of course, loses some of its beneficial and healing properties, but in terms of taste, it sometimes even compares favorably with its fresh counterparts. Use the recipes I offer - you will lick your fingers.

I bring to your attention the following recipe for canned seaming. This lovely food is perfect for a group of men gathered for a short get-together, especially after a hard day at work.

Let’s not waste summer time in vain and idly, dear housewives! We can preserve and prepare good harvests of vegetables for future use! These are the secrets of canning some of the most common types of vegetables that I would like to share with you.

cucumbers

For pickling and pickling, choose cucumbers with black pimples, since white ones are more suitable for fresh eating. If you grow cucumbers at your dacha, pick them in the morning and immediately start preserving them. These cucumbers don’t even require soaking. They just need to be washed well and cleared of soil.

Cucumbers that were picked from the garden a few hours ago need to be soaked in cold water for several hours. They will restore their elasticity and regain lost moisture.

We distribute the cucumbers in the jar sideways to each other, but not tightly, do not press them too hard, otherwise they will lose their “crispness”. For the same reason, you should not fill them with boiling brine, whose temperature is above 90 degrees.

Tomatoes

Only late varieties of tomatoes are used for preservation. You can salt green, red, pink tomatoes. To preserve tomato juice, take tomatoes that are not fleshy, large and very ripe. And for pickling, on the contrary, they are medium and small in size, meaty and strong to the touch.

Of the spices, tomatoes respond best when preserved to parsley, dill, horseradish, garlic, hot capsicum and black peppercorns.

Patissons

It is better to take this vegetable for pickling and pickling of the same size, thin-skinned. We cut off their (squash) stalk with pulp, but no more than one centimeter. It is better to wash the squash with a soft brush in running water. This vegetable does not require soaking. We put small fruits as they are in a jar, and cut large ones into pieces. Squash loves celery (its root), mint leaves, horseradish, parsley, garlic, dill.

Pepper (hot and sweet)

This is a vegetable that, when canned, retains most of its vitamins compared to other vegetables. Red bell peppers are more suitable for pickling. It is better to use hot pepper as a seasoning for other vegetable twists, and white pepper is most suitable for stuffing. It can be frozen and salted.

Do you prepare homemade preparations for the winter every year, and are you always looking for new recipes for delicious preparations for the winter? Congratulations! You have come to the right page! On the site you will find not only the most delicious recipes for winter preparations, but also reliable recipes that have been tested by time and more than one generation of housewives.

Home canning is not at all as difficult as it might seem at first glance, and my homemade winter recipes with step-by-step photos will clearly demonstrate to you how easy and interesting this process can be. For your convenience, I have collected all my delicious preparations for the winter in a separate section, which will be updated every year with new recipes for homemade preparations for the winter.

The 8 Spoons website presents classic Soviet recipes for canning, my grandmother’s most delicious winter preparations, as well as modern adapted recipes for delicious winter preparations, which I compiled and prepared myself. All my homemade preparations for the winter are accompanied by a step-by-step description of the preservation process and colorful photos. You can confidently trust the recipe proportions and cooking technology. The preservation is not sour, and the jars do not explode.

I will be very interested to know what are your favorite and most delicious recipes for winter preparations? Write your reviews in the comments or in our VKontakte group!

Greetings, dear friends! The tomato harvesting season is in full swing, and it's time to pickle tomatoes. I got the recipe for salted tomatoes from my grandmother, and before, when she had a large family, construction in the yard and three weddings on the horizon, she salted...

Eggplant "Cobra" for the winter has a bright taste and unique aroma. The appetizer turns out to be quite spicy, which is why it got its original name. For this recipe, it is best to use small, young eggplants with unripe seeds. I recommend preparing: Eggplant appetizer for...

Preparing zucchini salad for the winter with cabbage without sterilization. This vegetable appetizer has long been a success in my family and traditionally takes one of the places of honor on the table. It's easy and quick to prepare. It’s enough to chop all the vegetables, simmer...

The beans themselves are not only tasty, but also filling, which is why the preparations made with them turn out just as wonderful. I really like wrapping beans in a tomato with vegetables for the winter: this recipe is simple, and the result is wonderful. I don't even...

Very often, meat is served with either mustard or ketchup. But there are many other interesting sauces that go well with meat dishes. You don’t have to buy them in a store, but you can easily prepare them at home and even preserve them...

Pickled tomatoes can also be different - spicy, with a little more salt, or, conversely, sweet. It’s just the last option - sweet tomatoes for the winter - which have been very popular lately. I really like them too, especially since...

I think every gardener is faced with the fact that in the fall the tomatoes do not have time to ripen and turn red, but remain hanging as sad, green fruits on the bushes. Don't be upset if you have a lot of these green tomatoes left - you can use them to make...

This spicy and very tasty winter eggplant appetizer is called “Fingers in Marinade.” Yes, indeed, the marinade in this recipe is very successful and deserves to be mentioned. Well, it’s no coincidence that fingers appeared in the name. ...

In my collection of preparations there are cucumbers and tomatoes with peppers, but I came across pickled tomatoes for the winter with carrot tops for the first time last year. I found the recipe somewhere on the Internet, and it really interested me -...