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The preserved house -5 interesting recipes
Who doesn't love a cold autumn or winter evening to open a jar of aromatic adzhika or squash caviar of our own production and enjoy the memories of a wonderful summer? Personally we love, so actively working on the production of domestic preparations. Before you our proven recipes!
Sauce of tomatoes, peppers and яблок
Need:
500 g sweet pepper
500 g carrots
500 g apples sour varieties
1.3 kg of tomatoes
head of garlic
100 ml vegetable oil
100 ml vinegar (9 %)
100 g sugar
1.5 tbsp salt
1 tsp black pepper
How to cook:
1. Cut the apples into 4 pieces, remove core.
2. Clean the pepper and cut into thick strips.
3. Clean the carrots and cut into cubes.
4. Cut the tomatoes into 4 pieces, remove the stalk.
5. Pass all vegetables through a meat grinder or grind in a blender.
6. To shift the vegetable mixture into the pan with a thick bottom. Add salt, sugar, ground black pepper, vegetable oil. Put on fire, bring to boil, cook for 25 min on low heat.
7. Skip the garlic through a press, add to the pan with the vegetables, cook for 5 min.
8. Add the vinegar, stir, bring to boil, boil 5 min. Then allow to cool to room temperature.
9. Pour the sauce on pre-sterilized banks.
10. Close the jars tightly with lids. Store in a cool place.
Squash caviar
Need:
1 kg zucchini
70 g tomato paste
250 g onions
1 tsp sugar
1 tbsp. salt
1 tsp black pepper
1 tsp ground celery
2 cloves of garlic
10 ml vinegar (9 %)
100 ml olive oil
How to cook:
1. Clean the zucchini, cut into small cubes approximately 2×2 see
2. Place the courgettes in a pan with a thick bottom, add 3 tbsp olive oil and salt, cover, put on fire. Bring to boil, cook for 30 minutes on low heat.
3. Peel the onion, cut into thin half-rings, put into the pan.
4. Add 2 tbsp olive oil, ground celery, sugar, pepper. Fry on low heat for 20 min until tender.
5. Add to the pan with the onion tomato paste and garlic, passed through the press. Sauté over low heat for 5 min.
6. To combine the zucchini with the onions.
7. Chop the vegetables immersion blender to puree.
8. Put the resulting puree to a small fire, bring to boil, add vinegar, boil 5 min.
9. Pour the hot puree on pre-sterilized banks.
10. Close the cover by means of sealing machines.
Sun-dried tomatoes
Need:
1 kg of tomatoes
2 tsp salt
1 tbsp sugar
2 tsp black pepper
2 tsp dried Basil
2 tsp dried oregano
1 head of garlic
1 tsp balsamic vinegar
50 ml olive oil + 10 ml for lubrication
How to cook:
1. Line a baking sheet with parchment paper, brush with olive oil.
2. Cut tomatoes in slices 1 cm thick, removing the stem.
3. Place the tomatoes on a baking sheet in a single layer.
4. Mix salt, pepper, sugar, dried Basil and oregano.
5. Sprinkle this mixture into the tomatoes.
6. Sprinkle the tomatoes with olive oil and dry in oven 3 hours at 110-120°C, periodically opening the door for 5 minutes (if oven without convection). Then allow to cool to room temperature.
7. Peel the garlic and cut into slices.
8. Very tight to put tomatoes and garlic in layers in the jar.
9. Add to each jar 1 tsp. of balsamic vinegar and 50 ml of olive oil. 10. Close tightly with lid and store in a cool place.
Eggplant in dicendo:
1 kg of eggplants
350 g of tomatoes
250 g sweet pepper
head of garlic
30 ml vinegar (9 %)
vegetable oil
35 g of sugar
0,5 tbsp. salt
1 tsp ground black pepper
How to cook:
1. Clean the peppers from seeds, cut into large strips.
2. Cut the tomatoes into 4 pieces, removing the stem.
3. Skip the tomatoes and peppers through a meat grinder or grind in a blender, put in a saucepan with a thick bottom.
4. Put on fire, add salt and sugar, bring to boil, cook on low heat for 20 minutes, stirring constantly.
5. Slice the eggplant slices thickness approximately 1 see
6. Fry the eggplant on both sides over moderate heat in vegetable oil until Golden brown.
7. Add the eggplant to the pan with the tomatoes and bell pepper, cook 20 minutes on low heat, stirring constantly.
8. Add pressed garlic, pepper and vinegar, cook for another 10 minutes on low heat, stirring constantly.
9. Spread salad hot banks, roll up. Flip down covers, leave for 2 hours.
10. Store at room temperature.
Salad of beets, apples and bell peppers
Need:
3.5 kg beet
1 kg of onions
1 kg apples sour varieties
1 kg of sweet pepper
500 ml vegetable oil
200 ml of vinegar (9 %)
200 g granulated sugar
100 g of salt
How to cook:
1. Boil the beets until tender, RUB on a coarse grater, put in a saucepan with a thick bottom.
2. Peel the onion, cut into 4 pieces.
3. Cut the apples in large slices, removing the core.
4. Clean the peppers from seeds, remove the stalk, cut into large strips.
5. Chop the onion, apples, pepper with a blender.
6. To shift the chopped vegetables to the pan with the beets, mix well.
7. Add the oil, sugar, salt, put on fire, bring to boil, boil on low heat for 20 minutes, stirring constantly.
8. Add vinegar, boil on low heat for another 10 minutes, stirring constantly.
9. Arrange the salad on pre-sterilized banks, roll up.
10. Store at room temperature.
Source: domashniy.ru/
Sauce of tomatoes, peppers and яблок
Need:
500 g sweet pepper
500 g carrots
500 g apples sour varieties
1.3 kg of tomatoes
head of garlic
100 ml vegetable oil
100 ml vinegar (9 %)
100 g sugar
1.5 tbsp salt
1 tsp black pepper
How to cook:
1. Cut the apples into 4 pieces, remove core.
2. Clean the pepper and cut into thick strips.
3. Clean the carrots and cut into cubes.
4. Cut the tomatoes into 4 pieces, remove the stalk.
5. Pass all vegetables through a meat grinder or grind in a blender.
6. To shift the vegetable mixture into the pan with a thick bottom. Add salt, sugar, ground black pepper, vegetable oil. Put on fire, bring to boil, cook for 25 min on low heat.
7. Skip the garlic through a press, add to the pan with the vegetables, cook for 5 min.
8. Add the vinegar, stir, bring to boil, boil 5 min. Then allow to cool to room temperature.
9. Pour the sauce on pre-sterilized banks.
10. Close the jars tightly with lids. Store in a cool place.
Squash caviar
Need:
1 kg zucchini
70 g tomato paste
250 g onions
1 tsp sugar
1 tbsp. salt
1 tsp black pepper
1 tsp ground celery
2 cloves of garlic
10 ml vinegar (9 %)
100 ml olive oil
How to cook:
1. Clean the zucchini, cut into small cubes approximately 2×2 see
2. Place the courgettes in a pan with a thick bottom, add 3 tbsp olive oil and salt, cover, put on fire. Bring to boil, cook for 30 minutes on low heat.
3. Peel the onion, cut into thin half-rings, put into the pan.
4. Add 2 tbsp olive oil, ground celery, sugar, pepper. Fry on low heat for 20 min until tender.
5. Add to the pan with the onion tomato paste and garlic, passed through the press. Sauté over low heat for 5 min.
6. To combine the zucchini with the onions.
7. Chop the vegetables immersion blender to puree.
8. Put the resulting puree to a small fire, bring to boil, add vinegar, boil 5 min.
9. Pour the hot puree on pre-sterilized banks.
10. Close the cover by means of sealing machines.
Sun-dried tomatoes
Need:
1 kg of tomatoes
2 tsp salt
1 tbsp sugar
2 tsp black pepper
2 tsp dried Basil
2 tsp dried oregano
1 head of garlic
1 tsp balsamic vinegar
50 ml olive oil + 10 ml for lubrication
How to cook:
1. Line a baking sheet with parchment paper, brush with olive oil.
2. Cut tomatoes in slices 1 cm thick, removing the stem.
3. Place the tomatoes on a baking sheet in a single layer.
4. Mix salt, pepper, sugar, dried Basil and oregano.
5. Sprinkle this mixture into the tomatoes.
6. Sprinkle the tomatoes with olive oil and dry in oven 3 hours at 110-120°C, periodically opening the door for 5 minutes (if oven without convection). Then allow to cool to room temperature.
7. Peel the garlic and cut into slices.
8. Very tight to put tomatoes and garlic in layers in the jar.
9. Add to each jar 1 tsp. of balsamic vinegar and 50 ml of olive oil. 10. Close tightly with lid and store in a cool place.
Eggplant in dicendo:
1 kg of eggplants
350 g of tomatoes
250 g sweet pepper
head of garlic
30 ml vinegar (9 %)
vegetable oil
35 g of sugar
0,5 tbsp. salt
1 tsp ground black pepper
How to cook:
1. Clean the peppers from seeds, cut into large strips.
2. Cut the tomatoes into 4 pieces, removing the stem.
3. Skip the tomatoes and peppers through a meat grinder or grind in a blender, put in a saucepan with a thick bottom.
4. Put on fire, add salt and sugar, bring to boil, cook on low heat for 20 minutes, stirring constantly.
5. Slice the eggplant slices thickness approximately 1 see
6. Fry the eggplant on both sides over moderate heat in vegetable oil until Golden brown.
7. Add the eggplant to the pan with the tomatoes and bell pepper, cook 20 minutes on low heat, stirring constantly.
8. Add pressed garlic, pepper and vinegar, cook for another 10 minutes on low heat, stirring constantly.
9. Spread salad hot banks, roll up. Flip down covers, leave for 2 hours.
10. Store at room temperature.
Salad of beets, apples and bell peppers
Need:
3.5 kg beet
1 kg of onions
1 kg apples sour varieties
1 kg of sweet pepper
500 ml vegetable oil
200 ml of vinegar (9 %)
200 g granulated sugar
100 g of salt
How to cook:
1. Boil the beets until tender, RUB on a coarse grater, put in a saucepan with a thick bottom.
2. Peel the onion, cut into 4 pieces.
3. Cut the apples in large slices, removing the core.
4. Clean the peppers from seeds, remove the stalk, cut into large strips.
5. Chop the onion, apples, pepper with a blender.
6. To shift the chopped vegetables to the pan with the beets, mix well.
7. Add the oil, sugar, salt, put on fire, bring to boil, boil on low heat for 20 minutes, stirring constantly.
8. Add vinegar, boil on low heat for another 10 minutes, stirring constantly.
9. Arrange the salad on pre-sterilized banks, roll up.
10. Store at room temperature.
Source: domashniy.ru/
