Cucumbers with vodka rustic 1.5 kg of cucumbers, 1.5 l water 3 tbsp salt 20 ml of vinegar (9%), 20 ml vodka, 3 sheets of black currant, leaf of horse-radish, dill and 1 umbrella. Pour water to saucepan, add salt. Bring to a boil, add vodka and vinegar, remove from heat. Allow to cool to room temperature.2. Put in jars of horseradish leaves and currants. Add the dill.3. Wash the cucumbers and tightly put in jars. Fill the jars with warm brine.4. Cover with a clean kitchen towel, leave at room temperature for 12 h to seal the jars, store in a cool, dark place.
Mushrooms natural 1 kg of honey, juice of 1 lemon. Marinade: 1 liter of white wine vinegar, 3 Bay leaves, 4 peas of white pepper, 3 Bud cloves, 4 tbsp salt 1. Pour into the pan 2 liters of water and lemon juice. Add cleaned mushrooms, leave for 5 minutes. Drain mushrooms in a colander, rinse, dry. 2. Pour 2 liters of water in a saucepan with a thick bottom. Salted, bring to boil, add the mushrooms, cook for 5 min over high heat. Drain mushrooms in a colander.3. In another saucepan, bring vinegar to a boil. Cool.4. In a sterilized jar put pepper, cloves, Bay leaf and mushrooms. Pour vinegar. Tightly close the jar with a sterilized lid with thread. Soak in a cool dark dry place 4 weeks. Shelf life is 4 to 6 months.
Sauce 1.5 kg of tomatoes, 600 g of sweet pepper (preferably red), 600 g carrots, 60 g hot chili pepper, 120 g of garlic, 5 sprigs parsley, 5 sprigs of dill, 80 ml vegetable oil, 100 g sugar, 40 g salt 1. Grate peeled carrots on the fine grater.2. Cut the tomatoes in half. Grate the tomatoes on the grate, leaving only the skin.3. Remove sweet bell peppers-stem and seeds. Finely chopped vegetables. Garlic skip through the press. 4. Add all vegetables to the skillet. Simmer until tender for 1.5 h. Pour vegetable oil, add sugar, salt and herbs, mix well. Simmer for another 30 minutes. Put the hot sauce in sterilized jars, roll up.
Vegetable Solyanka with mushrooms 2.5 kg mushrooms, 2 kg cabbage, 1 kg onions, 1 kg carrots, 50 ml of vinegar (9%), 7 tsp salt (or to taste) 10 teaspoons of sugar, 250 ml of tomato sauce, 500 ml vegetable oil 1. Boil the mushrooms for 15 minutes on low heat. Drain in a colander, rinse. Boil the mushrooms again within hours. 2. Chop the carrots into thin slices, onion — half rings. Add to the pot, pour in vegetable oil, bring to boil, simmer 15 minutes on low heat. Add the coarsely chopped cabbage. Simmer 10 min. Put the mushrooms, bring to boil, simmer 10 min. Add tomato sauce, salt and sugar, simmer for another 5 mins Pour in the vinegar, cook for another 5 min. 3. Put the bag in sterilized jars, roll up.
Lecho-3 kg Bulgarian pepper, 1.5 kg of tomatoes, 270 g of crushed garlic, 100 ml oil, 100 ml of vinegar (9%), 90 g of sugar, 1.5 tbsp salt, 1 bunch of parsley. Cut the tomatoes into 4 parts. Grind using a blender. Clean the pepper, cut into large strips.2. Pour tomato mixture into container with a thick bottom, add the vegetable oil, sugar, salt, mix well. Put on fire, bring to boil, cook 10 min on low heat, stirring occasionally. Put the pepper, stir and cook for another 10 min. Add vinegar, garlic and chopped parsley, cook for 5 min. 3. Pour kefir in jars, roll up. Banks to turn down covers, leave for 2 hours Stored at room temperature.