Harvesting vegetables, fruits and berries for the winter has already become a tradition. In the long winter, in severe frosts, you simply cannot do without salads and snacks. With the onset of autumn, caring housewives rush to collect the best cucumbers and tomatoes, zucchini and eggplant, juicy peppers, mushrooms, berries and sweet fruits to cook the most delicious meals for the whole family.
Preparations for the winter: pickled cucumber recipes
The most popular pickle for the winter in Russia, without which not a single feast is complete, is pickled cucumbers. This masterpiece of culinary art can be safely attributed to the national cuisine. Pickled cucumbers are a unique dish that can be used to make salads or as an addition to a hot side dish, and there is simply no better snack for vodka!
There are many ways to prepare this simple dish. Pickled cucumbers with garlic are very popular. Many lovers of spicy tastes prefer to use red pepper for the marinade. And cucumbers for the winter with mustard seeds and fragrant spices will not leave anyone indifferent.
Cooked hot or cold, they go well with lemon juice, vinegar or tart rowan berries, and these products not only give the vegetables a special taste, but also act as a preservative.
Salted and canned cucumbers: unusual recipes for the winter
Recently, it has become popular to mix different vegetables and fruits. Incompatible at first glance, products can create unforgettable flavors and emphasize the finest features of each of them. For example, canned cucumbers in tomato juice or pickled with apples will become a favorite exotic dish for the whole family after the first tasting.
Cucumbers are used to prepare various salads, pickled whole in barrels and harvested even in the form of cabbage rolls, wrapped in cabbage leaves. And the taste of cucumbers in lemon juice with an onion cannot be described in words.
Cucumbers marinated in vodka with citric acid are ideal for any feast. Crispy fragrant vegetables will scatter in an instant at any holiday for adults. Each housewife can create her own masterpieces according to her imagination, combine unusual products and experiment with fragrant and spicy spices.
Harvesting tomatoes for the winter: the best recipes with photos
No less iconic delicacy are canned tomatoes. Recipes for winter preparations from tomatoes are striking in their diversity. Being engaged in cooking, many women prefer to create not only a culinary masterpiece, but also a real picture. Juicy and colorful tomatoes look so beautiful in a jar that inspired hostesses create whole still lifes.
Thus, you can not only feed your family and guests with goodies, but also show off an unforgettable picture in the closet with blanks. How pleasant it is to put a jar of "tomatoes in the snow" on the New Year's table, a festive mood and a good appetite will be provided to the whole family.
Incredibly tasty are sweet tomatoes with honey for the winter. Jams, salads, sauces are prepared from them, dried and dried, and salads from zucchini or eggplant are not complete without their participation. The unique taste of pickled tomatoes is emphasized by spicy and fragrant spices.
Paired with garlic and chili peppers, tomatoes make for a favorite accompaniment to a hot baked potato or meat dish. Green stuffed tomatoes in a jar can be safely considered a masterpiece of culinary art.
Delicious homemade preparations for the winter recipes with photos
Before you start cooking, be sure to look at making preparations for the winter with recipes with photos, they will help you choose the most suitable delicacy in terms of composition and cooking time. In any case, you can not do without pickled eggplant. This spicy dish is especially loved by men. The stronger sex also likes hot homemade adjika and fried zucchini with garlic.
Cooking caviar from zucchini or eggplant for the winter is a whole art. Steamed vegetables brought to full softening are combined with fragrant herbs, onions, carrots and hot spices. Pasty mass is in perfect harmony with both hot and cold dishes. And caviar spread on bread will become an indispensable quick breakfast for the whole family.
Preservation methods: cold or hot
If you want to stock up on as many vitamins as possible and preserve the fresher taste of vegetables, then cold pickling is your best bet. Using a small amount of preservative, the vegetables are left to ferment for several days, and then stored in a cool room.
Undoubtedly, it is much better to use such recipes for winter preparations with a photo, since cucumbers, tomatoes or zucchini prepared in this way will retain the maximum amount of useful substances, but the shelf life of such preservation, unfortunately, is not very long (1-2 months).
Preparations for the winter, prepared in a hot way, are able to maintain freshness throughout the whole year. The most reliable method of preservation is sterilization in a water bath. Products are treated with high temperature and sealed in sterile jars. Most vitamins and minerals are destroyed during cooking, but any day you can open a jar and enjoy juicy vegetables or fruits.
Salads for the winter: recipes with photos
The most delicious salads for the winter can be attributed to a separate group of home preservation. Being engaged in their preparation, many are not limited to the recommended method, but use their imagination and boldly experiment. Juicy products are chopped, cut into cubes and strips, creating an unforgettable picture of colors, shapes and aromas. There is no limit to the variety of food combinations; in one jar with cucumbers or tomatoes, both spicy eggplants and sweet berries can get along.
Salads for the winter, the recipes of which were used by our grandmothers, will always be an integral part of the culinary culture of Russia. They perfectly complement the festive table and diversify the usual lunch or dinner. Having spent a little effort on cooking, you can enjoy fresh and tasty pickles throughout the year, just by opening a jar of pickles.
The most popular salad recipes for the winter in Russian cuisine are, of course, lecho. Juicy bell peppers, sweet tomatoes and hot onions create a unique dish, and fragrant herbs perfectly complement the flavor range. But these are only the main ingredients, many cooking methods involve the use of various vegetables and spices for every taste.
Outcome
Various homemade preparations for the winter, salads, pickles, marinades occupy a whole niche in the nutrition of modern man. Many dishes and a rich assortment of products allow you to create the most delicious masterpieces without leaving your home and delight your loved ones with new delights.
Traditionally, home-made preparations for the winter are made in summer or autumn, when the entire crop is already harvested, and it is necessary to make sure that all vegetables and fruits are stored for a long time. For these purposes, a wide variety of methods and methods of preservation were invented, that is, all kinds of recipes for the winter.
Most often, the products needed for blanks are subjected to heat treatment, and then twisted into sterilized jars. This is generally done with vegetable crops. But, mushrooms, for example, are simply salted. From the berries they cook jam and compotes for the winter, and sometimes they simply grind it with granulated sugar.
At first glance, it may seem that conservation is a rather time-consuming and tedious task, but in fact it is not at all the case. The main thing is to know good and tested recipes for preparations more than once, and then everything will work out at the highest level. But how nice it is to enjoy delicious homemade jam in the cold winter season.
In general, various preparations for the winter are very popular in our country. And especially canning helps out in cases where unexpected guests decide to come to you, and you have at least a rolling ball in your refrigerator. This is where treasured jars with various goodies will come in handy, just in time. Thanks to our site, you will learn everything about what home canning is and discover interesting recipes for yourself. Make preparations for the winter with us for the joy of your loved ones!
THE BEST AND SUPER DELICIOUS STEP-BY-STEP RECIPES FOR WINTER SUNSET
In the wide expanses of this section, I will introduce you to a huge number of preservation recipes. The most important detail in any seaming is the maximum preservation of the taste of the canned product. Preservation products have an important advantage, namely the property of being preserved for a long time.
Almost all types of products are subject to seaming, whether it be 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 useful and healing properties, however, according to taste criteria, sometimes it 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 the best fit for a male company that has gathered for short gatherings, especially after a hard day's work.
Kiwi jam and lemon jam, baking powder for dough and sauce thickener - unusual blanks will help diversify the menu and turn cooking into an easy and enjoyable experience. Most recently, we talked about. However, some people have already managed to appreciate the original taste of garlic jam and surprise their loved ones with this exotic delicacy :)
We continue the theme of unusual blanks, because I still have a lot in stock, tasty and)
You will need:
- Wheat flour (highest grade) - 115 g.
- Soda - 85 g.
- Citric acid - 35 g.
- The flour is sifted through a sieve into a deep bowl.
- Soda, citric acid are added to the sifted flour and everything is mixed well.
- Ready baking powder is packaged in clean (necessarily dry) jars, closed with a lid.
- Store in a dry place.
You will need:
- Lemon - 2 pcs.
- Sea salt - 50 g.
- Allspice (peas) - 60 g.
- Garlic - 2 cloves.
- Lemons are thoroughly washed, doused with boiling water and dried using an ordinary paper towel.
- Remove the peel and cut it into small pieces.
- cleaned and crushed with a press (garlic crusher).
- Garlic gruel is mixed with chopped lemon peel, spread evenly in a heat-resistant form and put in the oven. Dry at a temperature of about 100°C for about 15-17 minutes.
- Allow the mixture to cool and add allspice and sea salt to it.
- The resulting composition is thoroughly crushed with a blender.
- The finished lemon salt is dried a little, packaged in clean, dry jars with lids.
- Store at room temperature.
Beurre manie sauce thickener
Bert magnier is a thick French sauce. They use it to give the necessary density to others, while complementing their taste and making it even more refined and perfect. Translated from French, "beurre manie" means "stirred butter." In principle - the way it is. To prepare the sauce, butter and flour are taken, which are mixed together and frozen. The oil, as it were, envelops every particle of flour and dissolves only when it enters a hot liquid. The flour gradually thickens the consistency of the sauce and makes it more homogeneous.
You will need:
- Butter - 100 g.
- Wheat flour - 100 g.
- Butter is spread in a cup and left for several hours at room temperature - to soften.
- As soon as it has become soft, sifted flour is added to it and rubbed together until a homogeneous mass is obtained.
- Small, cherry-sized balls are formed from it.
- The made blanks are put into the freezer for an hour, and after they freeze, they are packaged in portions in small bags.
You will need:
- Kiwi - 1 kg.
- Gelatin - 6 g.
- Juice of half a lemon.
- Sugar - 1 kg.
- Food coloring (green) - optional.
- Gelatin is soaked in a small amount of water (the proportions are indicated on the package).
- Kiwis are washed, peeled, chopped using a blender or meat grinder, and placed in a small saucepan.
- Add the juice of half a lemon, gelatin, sugar to the chopped kiwi and mix everything well.
- Put the saucepan on a small fire and, stirring constantly, bring the mass to a boil.
- Boil from kiwi for about 10 minutes until it thickens. At this stage, if desired, add food coloring - then the jam acquires a beautiful emerald hue.
- Hot packaged in sterilized jars, rolled up.
- Store the workpiece in a cool room.
You will need:
- Vanilla (in pods) - 3 pcs.
- Vodka - 100 ml.
- Vanilla pods are cut in half and placed in a bottle.
- Fill them with vodka and let the vanilla extract brew for 1.5 - 2 months, not forgetting to periodically shake the bottle.
- After the specified time, the pods are removed from the bottle and discarded.
- Store in a cool dry place.
According to the same recipe, you can prepare not only vanilla, but also mint (menthol), orange, lemon extracts. For this, 100 ml. vodka is added: ½ cup of leaves (washed and chopped); zest of 1 large orange; zest of 2 lemons.
You will need:
- Champignons - 500 g.
- Wash the mushrooms thoroughly, separate the caps and cut them into thin strips, about 3-5 mm thick.
- Sliced in one layer, spread on a baking sheet pre-lined with parchment paper.
- Put it in the oven and dry the mushrooms for about an hour at a temperature of 45-50 ° C. After that, the temperature is increased to 80 ° C and the mushrooms are dried until cooked. Leave the oven door open while drying.
- Dried mushrooms are ground into powder using a coffee grinder.
- Mushroom powder is transferred to a dry, tightly closed container.
- Store in a dry, dark, cool place.
Important: For the preparation of mushroom powder, you can use not only champignons, but also white, and chanterelles and others; Or take not one kind, but several. Just keep in mind: the powder prepared from the legs of most tubular mushrooms will come out rough, it will not boil well. Hats are best.
Mushroom powder is used to prepare various gravy, sauces; as a seasoning for vegetable, meat and fish dishes. Immediately before use, it is poured with warm water, allowed to brew for about half an hour. Add to the dish 5-15 minutes before the end of cooking.
You will need:
- Potato - 330 g.
- Sugar - 250 g.
- Vanilla sugar - 10 g.
- Water - 80 ml.
- Rum - 20 ml.
- Ground spices in approximately equal proportions (cloves, nutmeg) - 1 teaspoon (you can use the same amount of the finished spice mixture for).
- thoroughly washed, cleaned and boiled until tender.
- While still hot, mash potatoes.
- Sugar is dissolved in water, put on fire and brought to a boil.
- Mashed potatoes, spices, vanilla sugar are added to the boiled syrup; Reduce heat to low and simmer, stirring constantly, for about 15 minutes. About a minute before the end of cooking, rum is added, after which it is immediately removed from the heat.
- The finished product is transferred to sterilized jars, screwed with lids, allowed to cool and stored.
Jam "Drunken beets with lemon"
You will need:
- Beets - 1 kg.
- Lemon (large) - 2 pcs.
- Sugar - 0.5 kg.
- Vanilla sugar - 10 g.
- Citric acid - 0.5 tsp.
- Red wine (ideally Cahors) - 100 ml.
- thoroughly washed, cleaned and boiled until tender in water with citric acid. Citric acid is added so that the beets do not lose their color during the cooking process.
- Boiled rubbed on a fine grater or crushed with a meat grinder.
- Red wine, granulated sugar are added to the resulting mass, the mass is brought to a boil and boiled for about an hour and a half.
- Lemons are washed, the zest is rubbed on a fine grater, and the juice is squeezed out of the fruits themselves.
- After the jam has boiled for an hour and a half, juice and lemon zest, vanilla sugar are added to it; boil for about 15 minutes more, pack in sterilized jars and roll up.
You will need:
- Onion - 1.5 kg.
- Sugar - 200 g.
- Dry wine - 200 ml.
- Butter - 50 g.
- Wine or fruit vinegar - 3 tbsp. spoons.
- Thyme (dry) - 1 teaspoon.
- Ground coriander - 0.5 tsp.
- Salt - 2/3 tsp.
- Onions are peeled, washed and cut into thin half rings.
- Melt the butter in a saucepan, spread it and simmer it over low heat until it becomes transparent.
- Then salt, sugar, vinegar, wine are added to it, everything is mixed well.
- As soon as the mixture boils, the fire is reduced to a minimum.
- Boil, stirring constantly, until the onion begins to caramelize.
- Ready onion jam is packaged in sterilized jars, rolled up with lids and stored in a cool dark room.
You will need:
- Lemons - 1 kg.
- Water - 400 ml.
- Sugar - 1.5 kg.
- Lemons are thoroughly washed, peeled and dipped in boiling water for 20 minutes.
- After the specified time, the lemons are washed again in cold water and cut into small pieces, removing all the seeds.
- Sugar is combined with water and a syrup is prepared.
- As soon as the syrup boils, lemon slices are dipped into it, the jam is allowed to boil and immediately removed from the heat.
- Allow it to cool completely, then bring it to a boil again and cool again.
- The finished jam is packaged in sterilized jars, rolled up and put away for storage.
You will need:
- Lemons (large) - 2 pcs.
- Oranges - 800 g.
- Ginger root - 150 g.
- Sugar - 500 g.
- Water - 200 ml.
- Lemons are washed, peeled, pitted, and the pulp is crushed with a blender.
- Oranges are also washed, peeled and ground with a blender or meat grinder.
- Ginger is washed, peeled, chopped.
- Crushed oranges, lemons and ginger are mixed, water is added, put on a slow fire, brought to a boil and boiled for 2-3 minutes.
- Then sugar is added to the fruit mass and, stirring constantly, continue to cook over low heat for another 20 minutes.
- Ready jam is laid out in sterilized jars, rolled up and put away for storage.
You will need:
- Oranges - 500 g.
- Pumpkin - 1 kg.
- Sugar - 1 kg.
- The pumpkin is washed, peeled, seeds are removed, and the pulp itself is cut into small cubes.
- The crushed is placed in a saucepan, covered with sugar and set aside until the pumpkin releases the juice.
- Oranges are washed, the zest is rubbed on a fine grater, the peel is removed; the pulp is crushed with a blender or meat grinder.
- As soon as the pumpkin gives a little juice, the saucepan is put on a slow fire.
- After boiling, orange zest and pulp are added to the jam, and the jam is boiled for another 5 minutes.
- Hot poured into sterilized jars, rolled up and put away for storage.
You will need:
- Oranges - 1 kg.
- Lemon - 1 pc.
- Sugar - 1 kg.
- Water - 250 ml.
- Oranges are washed, peeled and cut into small pieces, removing all seeds.
- Wash the lemons, wipe dry, rub the zest on a fine grater, peel, remove the seeds and also cut into small pieces.
- Sugar syrup is made from sugar and water.
- Then orange and lemon slices are added to it, allowed to boil, removed from heat and left aside for 2 hours.
- After the specified time, the jam is again put on low heat, brought to a boil, boiled for 2-3 minutes and again set aside for a couple of hours.
- Add lemon zest to the jam, bring to a boil for the third time and continue to cook until thickened, stirring constantly.
- The finished jam is poured hot into sterilized jars, rolled up and put away for storage.
You will need:
- Orange peels (dried) - 500 g.
- Lemon - 1 pc.
- Sugar - 700 g.
- Water - 600 ml.
- Dried orange peels are poured with warm water and left to swell.
- Then the water is drained, and the crusts are crushed with a blender, meat grinder, or simply cut into small strips.
- The lemon is thoroughly washed and the zest is rubbed on a fine grater. The skin and bones are removed, and the flesh is cut into small pieces.
- Syrup is prepared from water and sugar and, as soon as it boils, crushed orange peels, zest and lemon pulp are added to it. Let the jam boil for 2-3 minutes and remove from heat for 2 hours.
- Then again put on the stove, boil for 2-3 minutes and again set aside for a couple of hours.
- For the third time, put the jam on a small fire and, stirring often, cook until thickened.
- The finished jam is poured into sterilized jars and rolled up.
Secrets of making citrus jam:
Oranges, lemons, and other citrus fruits that you choose to make jam should not be overripe. The fact is that overripe fruits quickly lose their shape, as a result, the jam will look unpresentable.Citrus jam should be cooked over low heat, stirring frequently and removing the foam, otherwise the remaining foam particles will cause the finished product to quickly deteriorate.
Keep citrus jam in a dark, cool place.
: the selected ingredients are placed in a container that closes tightly, poured with vinegar and placed in a dark place for 3 weeks.
hot way: the mixture is placed in a tightly closed container (most often in a bottle). The vinegar is brought to a boil and the selected ingredients are immediately poured over it. After that, the bottles are tightly closed and placed in a dark place for 2 weeks.
Cold-brewed vinegar does not taste as pronounced as hot-mixed vinegar.
Important: Whatever cooking method you choose, remember that if you add a little sugar or honey to the vinegar, you will get a more balanced taste.
And, finally, I would like to mention one more useful culinary one, the preparation of which will not take you a lot of money and time, but its benefits will be invaluable. This is citrus powder. Not long to wait for the holidays; it is at this time that, as a rule, there is a lot of peel from citrus fruits - tangerines, oranges, grapefruits and others. This is exactly what we will use for our workpiece.
So, the peel of citrus fruits is poured over with boiling water, the loose white layer is removed (on the inside), and left to dry. Dry crusts are crushed with a coffee grinder and stored in a clean, tightly closed container.
Used as a natural flavor in the preparation of various pastries, jelly, jellies, and so on.
Surely you also have your favorite, proven over the years, unusual blanks. A kind of magic sticks that help diversify the menu and facilitate the cooking process. Share them in the comments, treat the fans of our club with your signature goodies;)
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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 reached 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 by more than one generation of hostesses.
Home canning is not at all as difficult as it might seem at first glance, and my home-made 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 preservation recipes, my grandmother’s most delicious winter preparations, as well as modern adapted recipes for delicious winter preparations that I compiled and prepared myself. All my homemade preparations for the winter are accompanied by a step-by-step description of the conservation process and colorful photos. You can safely trust the proportions of recipes and cooking technology. Preservation is not sour, and the banks do not explode.
It will be very interesting for me to know what are your favorite and most delicious recipes for blanks for the winter? Write your feedback in the comments or in our Vkontakte group!
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