I am looking for a recipe on our forum

this raw salad turns out. since home,

Irishik, maybe when you do it, you will lay it out with a recipe, otherwise it will be lost, it's a pity ...

[svetta]

svetta, excellent, it may depend on the variety. I once spoiled the workpiece (I took different varieties, including summer ones), I no longer want such experiments

I just didn’t understand about the marinade - how much is it given?

there is no such data. these are the proportions of the marinade, it must be covered, but not drowned.

I have a lot of summer cabbage that needs to be disposed of.

I once spoiled the workpiece (I took different varieties, including summer ones), I don't want such experiments anymore

Mom knows!

Added Sunday 14 Aug 2016 5:08 PM

Irishik, maybe when you do it, you will lay it out with a recipe, otherwise it will be lost, it's a pity ...

Ksyusha, I'll try. calculating proportion problem

Check out my recipe, I exhibited this year
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=461025.0

Thank you, I have already rolled up yours and another one) in winter we will try)

... calculating proportion problem

Well, at least approximately ...

Well, at least approximately ...

Ksyusha, well, you crumble the cabbage, there are peppers and carrots, and you like the lope. Mix and fill with marinade. if not enough, then prepare the marinade more. to swim, but not sink. it's fast. then the cabbage will give more juice under pressure. I will definitely not give the proportions of vegetables.

"Ksyusha, I'll try. Calculate the proportion problem."
I have such a recipe, tomorrow morning I'll throw it in all proportions

the tablet cannot copy the norms, litter for quotes

Girls, I collected sweet pepper in the garden, as much as a bucket. But here's the bad luck - he grew up with me, though beautiful, but for some reason thin-walled (although she planted fleshy varieties!). I can't think of where it is. Stuffing will not work, large and cuboid. Think of something for me to either grind or chop finely. Its taste turned out to be mediocre due to the thin walls, it will not work to pickle.
(we don't eat garlic at all, so I cook recipes selectively).

[svetta]

svetta, and can dry it? And in winter - in borscht.

[svetta]

svetta, I make slices in tomato juice, thin is also fine

Girls, I collected sweet peppers in the garden, as much as a bucket .. Think of something so that I either grind it or cut it finely.

Sveta, make a lecho out of it, Admin recipe I also gave for this, just from a thin-walled one, I like this more than fleshy.
or adjika from bell pepper https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=461466.0

[Katerina]

Katerina, a reference to another pepper, this is not a pepper) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=108464.0
Yes, almost the same, very tasty, and it is with thin well, and without garlic

I can't freeze, I'm in the country, and the freezer is at home in the city.
Katya, you gave the wrong link. I'll take a look at Adjika.

[svetta]

svetta, I threw the correct one

[LanaG]

I can't freeze, I'm in the country, and the freezer is at home in the city.
Katya, you gave the wrong link. I'll take a look at Adjika.

Oh, I deleted the wrong link. LanaG gave the correct link to this lecho. Sweet comes out, you can't drag children away from him by the ears. It tastes like Bulgarian in the shops before.

[svetta]

svetta, at least part of the pepper, I would put on matbuha. I also do everything without garlic. Look at Zakhar's recipes. Very tasty thing! I use it as a sauce, as a salad, and as a base for a quick hearty soup.

Cabbage "fast"
5 kg cabbage
1 kg carrots
1 kg onion
1 kg sweet red pepper

300 grams of apple vinegar
300 g sugar
4 tablespoons of salt
300 gr butter
We mix everything except oil. After 10-15 minutes, when the juice has gone, stir again until salt and sugar dissolve and then butter. We transfer to a jar, tamping tightly. It is perfect, crispy and very tasty.
My neighbor puts an aspirin tablet on the bottom of each can and sterilizes it. He says that they are well worth a square. I did not try. Always just in the refrigerator.

[Jeanne]

Jeanne, that's not it. we talked about the salad recipe. and it is not in cans, but in dishes and under oppression. and then it is necessarily sterilized and prepared for the winter. its taste must ripen. do not confuse. this is your recipe for quick cabbage.

[Irina]

Irina, so I didn't understand at night, sorry, I wanted to help)))

[Olekma]

Olekma, thanks for the reference, I make such a pepper in slightly different proportions, I use exceptionally thick fleshy pepper for this blank, I don't like thin-walled pepper there.
Ikra, Ira, but matbukha is interested. Perhaps I will do it, only without garlic, my husband does not take even a drop.

[matbuhu]

I would put some of the pepper on matbuhu

And what is it, give me a link to the recipe.

Yes, There she is , Kate.

[svetta]

svetta, Olekma, and by Mikhaskina look at the link, and also Zechariah - I do it according to this recipe. The original with the history of the dish and different dances can be viewed in the open spaces of LiveJournal at Shipilevsky, option Zechariah from there mostly. It seems to me that these matbuha are so tasty that I have already tortured everyone with it at home))))
I do it in a cartoon on baked goods with the lid open.

[svetta]

svetta, Yesterday and the day before yesterday, I added the same worn-out peppers to these salads
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392609.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=430413.0

[Olga]

Olga, thanks, but not suitable - for the first there are no cucumbers, in the second onion, which is also sooo problematic. And for some reason our salads go badly, I can't explain the reason.

[Olga]

Olga, thanks, but not suitable - for the first there are no cucumbers, in the second onion, which is also sooo problematic. And for some reason our salads go badly, I can't explain the reason.

Svetik, what if you wilt it in fragrant oil? he will be nourished with oil and will become more refined

[Irina]

Irina, no, when dried, it will become drier, oil will not save. I already processed a little into eggplant sauce, closed 2 jars. It's still bad that I live in a dacha and have to make do with what is available. There are no shops for buying the missing one nearby, the nearest one is 20 km away.

[Irina]

Irina, no, when dried, it will become drier, oil will not save. I already processed a little into eggplant sauce, closed 2 jars. It's still bad that I live in a dacha and have to make do with what is available. There are no shops for buying what is missing nearby, the nearest one is 20 km away.

well. and if blanched, and then in oil-vinegar filling? when it rolled like that.
something like that

Pickled spicy pepper (fomca)

somewhere I have such a recipe. there the pepper is infused in oil and becomes juicier. I put it with carrots. and rolled it up. so that there are carrots inside. oh, how I just did not perverted when I planted the garden.
I remember picking carrots and rolling up small carrots in an oil-vinegar-garlic filling. there was a delicious news! all the aunts are like aunts on a bench with seeds, but I always clean something, roll it up, shear, bake, field ... sick!
but now everything is from the market - don't overclock it. except for the occasion

Girls, I make amazingly tasty and unusual preservation, somehow I will have to lay out the recipe. If you already have apples, sour apples are better, Antonovka is best, I do with Antonovka:

Sweet peppers with apples in marinade
Sweet pepper 4 kg
Apples 1 kg
Cinnamon 2 tsp
Marinade:
Water 1 l
Sugar 40 g
Salt 30 g
Vinegar 6% 150 g
Ground cinnamon 1 tsp
For pickling, use yellow and red peppers and uncolored apple varieties, preferably Antonovka.Peel the pepper, cut into halves, blanch for 2-3 minutes and chill. Cut the apples into 4-6 slices, depending on the size of the apples, remove the seeds, blanch for 1-2 minutes and cool. Lay apples and peppers in a jar. Pour marinade and pasteurize at 90 C: half-liter - 20 minutes, liter - 25 minutes.

I often break the proporation of apples to pepper, because my boys eat apples faster, so you can do it in half.

[Tumanchik]

Tumanchik, question for you vinegar how much%? Cans for twisting or nylon lids?

[Tumanchik]

Tumanchik, question for you vinegar how much%? Cans for twisting or nylon lids?

uxus usual 9%, I always roll

Added on Tuesday 16 Aug 2016 01:33 PM

Girls, I make amazingly tasty and unusual preservation, somehow I will have to lay out the recipe. If you already have apples, sour apples are better, Antonovka is best, I do with Antonovka:

Sweet peppers with apples in marinade
Sweet pepper 4 kg
Apples 1 kg
Cinnamon 2 tsp
Marinade:
Water 1 l
Sugar 40 g
Salt 30 g
Vinegar 6% 150 g
Ground cinnamon 1 tsp
For pickling, use yellow and red peppers and uncolored apples, preferably Antonovka. Peel the pepper, cut into halves, blanch for 2-3 minutes and chill. Cut the apples into 4-6 slices, depending on the size of the apples, remove the seeds, blanch for 1-2 minutes and cool. Lay apples and peppers in a jar. Pour marinade and pasteurize at 90 C: half-liter - 20 minutes, liter - 25 minutes.

I often break the proporation of apples to pepper, because my boys eat apples faster, so you can do it in half.

great recipe! Put people out! If I run into peppers this year, I will definitely put it on. Apples grow nearby. Enough of them this year. But you better lay it out, even without a photo. To remember next year.

[Irochka]

Irochka, I'm waiting for Antonovka to ripen And now we have continuous rains, apples are already falling, but they are not ripening - the sun is not enough ... Maybe I'll pick up some padanki and make it, take a picture and post

I will confirm that many preserves with apples are tastier.
I put apples wherever possible: in ketchups, vegetable caviar, givech, etc. The taste of the apple itself is not felt, but the taste of the dish wins, it becomes richer and tastier. Now, for example, I’ll cook givech from blue ones, and I’ve also saved apples. And unripe apples are quite suitable, even preferable.
I highly recommend it.

[Taya]

Taya, specifically in apples and peppers, apples are very tasty, here even more pepper and cinnamon add piquancy to apples, which is why, ideally, take Antonovka, it is very fragrant, and the pepper gets the aroma of Antonovka, and apples the piquancy of peppers

Added on Tuesday 16 Aug 2016 2:58 PM

gotch made of blue, saved apples

and the recipe?

[Taya]

Taya, specifically in apples and peppers, apples are very tasty, here even more pepper and cinnamon add piquancy to apples, which is why, ideally, take Antonovka, it is very fragrant, and the pepper gets the aroma of Antonovka, and apples the piquancy of peppers

Added on Tuesday 16 Aug 2016 2:58 PM

and the recipe?

already slobbering)))))))))

[Irina]

Irina, do it - you won't regret it, I do it in small half-liters, it is eaten naturally at a time, for one dinner, I store it in the underground, but I think it will be stored normally at home, there is still enough vinegar, I reduced it by 2 times from the original source - I don't like it a lot of vinegar, in principle, you can use the recipe for your favorite marinade, just add cinnamon

Damn, do you really have to buy pepper again? ...

I will confirm that many preserves with apples are tastier.

I don't know about canning, but I always put apples in any dish with cabbage. And in vegetable ragout from zucchini, you can even put less tomatoes, and a sour apple will give the desired sourness. Of course, Antonovka is better, but in the absence of, I put any.And the meat with apples and mint? This is something, lick your fingers!

Girls, hello. Does anyone cover baked bell peppers for the winter? please share a proven recipe.

Does anyone cover baked bell peppers for the winter

Tanya, look HERE

Yeah, yeah, thanks !!! , according to the recipes Zakhariya ran ... and I just read the last 5 pages ... I'm afraid to read on, otherwise I already have everything in notes, pieces of paper, bookmarks ...

I'm afraid to read on, otherwise I have everything in notes, pieces of paper, bookmarks ...

somewhere I've already seen this on my fridge in magnets

In general, I really like this topic. What is not here.

Added on Tuesday 16 Aug 2016 2:58 PM

and the recipe?

Lyuda, for sure Taya will share her recipe for Givech, and in my profile look at my Givech, I advise (I can't give a link, an Internet brake).
And I will definitely cook it on the advice of Tai with an apple, I also like to add it everywhere.

[svetta]

svetta, yes, Taya has already sent it, and I've already dug into the recipes for the blanks, and I'll look at yours

The girls, once again deceived, bought root celery seedlings, and grew petiolate. What to do with him?

[Gal]

Gal, freeze or pickle the cuttings, in your favorite marinade and then add to salads, or you can add them to your signature salads as an additional ingredient.

The girls, once again deceived, bought root celery seedlings, and grew petiolate. What to do with him?

Rejoice. Petiole is harder to grow than root

Rejoice. Petiole is harder to grow than root

I wanted to root, I know what to do with it, but this one has grown so huge

[Cirre]

Cirreyou are very lucky. I freeze the stalks, I really like to pass frozen glass celery stalks through a meat grinder into minced meat. The frozen meat grinder grinds into dust.