Little culinary tricks and secrets

eeeee I'm right here all waiting, I'm sitting, waiting,

Edited

Nearby in a bowl are chopped boiled eggs for salad, for comparison. I hope you can see)

[Helga-Light]

cucumbers remain the same and I don't know where to attach

Light, but you can attach it anywhere! I roll up the leftover cucumbers and add the zucchini - I love it together, I make a very tasty roll in general assorted

Assorted Vegetable Garden (light)

Helga-Light, Olya, thanks for the idea, a very interesting solution!

I decided to cut them into cubes like into salads (Olivier, venigret ...) and roll them up like ordinary cucumbers, only in half-liter jars.

Moreover, there are more cucumbers in jars that will fit in a cut form, and if they are blanched, so in general.
Great idea!

cucumbers, then more in jars will fit in cut form, and if they are blanched, so in general.

Well, I tried to determine the quantity for one salad rate for our family. She cut it, put it in 0.5 cans, poured it with boiling water, poured it out, poured it with marinade, rolled it up, wrapped it up. This number turned out to be ideal for us.

We have similar recipes, so this year I rolled up several cans of chopped and grated cucumbers for salads and vinaigrettes, there is also onion, very convenient.

Cucumber salad (Natusik)

There are also recipes, but I used this one and made cucumbers in cubes or even on a coarse grater.
Admin also has a recipe for frozen fresh cut cucumbers for salads.

[Mandraik Ludmila]

Mandraik Ludmila, also interesting, but there is oil and must be boiled. This is a different taste. It was interesting for me to get exactly our favorite taste of cucumbers and ready-to-use)
I know about freezing, but I never do it, we eat okroshka twice a year in the spring.
And what do you preserve on a coarse grater?

[Helga-Light]

And what do you preserve on a coarse grater?

Helga-Light, in pickles and hot vinaigrette

Vegetable stew "Vinaigrette" (on the stove / in a slow cooker) (Lika)

I let overgrowths on such a pickled cube. Peel and peel and dissolve in a cube. Indeed, it is convenient in salads, soups, etc.

I let overgrown on such a pickled cube

Yes, and I do the same, and I also soak the ones who have soaked and do the same with grated or cut, but I have all my own cucumbers or my neighbors bring them, they sometimes have a bit of a withering and not scary, the purchased ones should probably not be soaked

It was interesting for me to get exactly our favorite cucumber taste and ready-to-use)

Here are the cucumbers ready to use, no oil, not strong salted And so eat, and add to the salad, and ...

Salad cucumbers, snack bars, nezhinsky (Admin)

And if you do not roll it up but close it tightly on the screw cover, turn it over, wrap it up ... It will be even lazier. Is it okay?

[Admin]

Admin, Tatyana is still not quite that. Onions, pre-marinate, spread, sterilize ... For me, this is really a salad. And I just wanted to prepare the classic cucumbers for our family in the form of salad cubes.
Wit, I think the type of closure does not affect the contents of the can. Everyone closes the can as it suits him

Thank you, Olya! Now I will definitely do it! I'm still that bummer

Now I will definitely do it!

It is high time!
https://Mcooker-enn.tomathouse.com/in...941.0
https://Mcooker-enn.tomathouse.com/in...941.0

[Olga VB]

Olga VB, Olya, I read how you are doing, but you can clarify the salt and vinegar (I just don't salt cucumbers, so I don't know the proportions)

I usually have 3/1 tbsp of salt / sugar for a 3-liter jar of pickled cucumbers, I add vinegar very rarely, and no more than 1 tbsp, but dry dill or at least only seeds, and even better - and leaves of cherries, currants, I always try to add at least 3 leaves + 1 worthless. And garlic at least 3 cloves in thin slices.
Accordingly, only 3 times less is needed for a liter can, and 4 times less for a 750 ml can for spinning.
In this case, I put all the herbs-leaves on the bottom, then cucumbers / zucchini to the very top of the jar, between them there is garlic, salt, sugar on top, boiling water on top, and vinegar at the very end. But again, I rarely do it with vinegar.
Mom poured cold well water over the cucumbers, it was always very tasty, but we need to get it quick, so boiling water.
In any case, the brine can be tasted and adjusted to suit your taste. Freshly poured, it should be harmonious according to your taste, but really vigorous, richer, and after a couple of hours it is almost the same as you like, just a little, the smallest bit more saturated.
Personally, although I often salt cucumbers / zucchini, I still try the pickle every time.

Mom's cucumbers have been standing in the cellar for at least a year or two under an ordinary plastic lid, and if I'm not going to store them in the refrigerator and use them soon, I try to be sterile, and I twist the lid according to all the rules of canning, and I also wrap the jars. Then it can stand for a long time even at room temperature. But I rarely do it for future use, because the recipe is very simple and quick, you can make it half an hour before use.

Good luck!

at the very end - vinegar. But again, I rarely do it with vinegar.

Girls, for some time now I began to put lemon in pickled cucumbers, on a 3-liter jar 3-4 "discs" right with the zest. Acid is not added much, the light aroma goes well with cucumbers and you don't need to pour vinegar, I don't like it either

no need to pour vinegar, i don't like it either

Store-bought table vinegar is a very harmful chemical garbage, if you use it, then natural (grape, apple) or citrus juice.
I don’t make cucumber preparations for the winter, but I periodically salt / pickle fresh cucumbers for pizza or vinaigrette, add juice and pulp of sour tangerines to the brine. It turns out very tasty, the cucumbers are elastic, crispy!

And we love sour marinades. We have homemade vinegar, wine. For three glasses of water, 1 glass of vinegar and 1 tablespoon of salt and sugar. So pickle and cucumbers and tomatoes. Very tasty and vegetables and marinade. Drinks to the last drop.

[Helga-Light]

I decided to cut them into cubes like for salads (Olivier, vinaigrette ...) and roll them up like ordinary cucumbers, only in half-liter jars.

Helga-Light, really liked it. Please provide details: salt, sugar, vinegar, spices. I'm waiting for the recipe, because the season will begin soon. Hands itch.

Once I read the advice, I don't remember where. I decided to try it. It really works!
In a jar with tomato paste, over time, mold necessarily started (unless, of course, it is natural paste). Mom poured sunflower oil, this also worked, but the oil was not always appropriate. For example, if you make tomato juice from pasta, then oil is clearly not the topic.
I solved the problem in another way - I smear the lid of a can of paste with ready-made mustard from the inside and the mold will not start! The test jar has been standing for over a month now, in no eye! Before that, the same paste started to grow moldy after a couple of weeks.
By the way, I tried the mustard on the ground mass of ginger + lemon + sugar. The can stood for a long time, also no mold. Mustard did not affect the taste and smell.
In short, I tried the advice in practice, I recommend it! Easy and effective!

It will last for a year. I already wrote about this. The mustard on the lid dries over time and crumbles into a paste. But this is not reflected in the taste. And even with dried mustard on the lid, the paste did not grow moldy. At the very beginning, I attached mustard plasters in bags on the lid from the inside. Then he just began to smear with mustard.
Thank you for writing too.

[Wit]

Wit, I, too, as then read about the mustard on the lid, but now I do this all the time. Thanks for the very helpful advice ;-)

And I threw out a lot of pasta until I read this advice. But I forgot to put the plus sign, now I'm fixing it

And when I open a large jar of pasta, I put everything that is not used in ice molds, freeze it, then pour it into a bag and store it in the freezer. I take out a few cubes as needed)

I put the pasta on food film, wrap it in sausage and in the freezer. Cut pieces as needed and to the size that is needed.

I used to put it on a bag on a board on a spoon and freeze it, but now sometimes I can put it in silicone molds.

Did you try to smear the lid with mustard? Sausages, molds, to hammer the freezer - is that just for fun?

[Wit]

Wit, mustard on the lid is not sporting. It's only sloths like you and me doing

Sausages, molds, to hammer the freezer - is that just for fun?

the package in the freezer will take up less space than a can in the refrigerator, I need more space in the refrigerator

Did you try to smear the lid with mustard? Sausages, molds, to hammer the freezer - is that just for fun?

I tried it. 1 The jar is large, takes up a lot of space in the refrigerator, 2. I always take the same paste, it is in an iron tin can, and it must be transferred from it to glass. 3. If you shift and do not firmly pull the lid, but simply cover it from above, then it will grow moldy. Sausage is easier for me in the freezer.

the package in the freezer will take up less space than a can in the refrigerator, I need more space in the refrigerator

+100
I also freeze it with sausage, it is convenient to store and cut off the required quantity.

Did you try to smear the lid with mustard? Sausages, molds, to hammer the freezer - is that just for fun?

I tried to smear. The paste is moldy. So to clog the freezer - for preservation

Did you try to smear the lid with mustard? Sausages, molds, to hammer the freezer - is that just for fun?

And what is there to score something ??? We do not use three-liter cans

So they didn't wave mustard. I have been smearing for 25 years and the paste does not grow moldy.

A 3 liter jar is filled with a paste that takes up a volume of 3 liters. Your sausages in the freezer will take you 3 liters.
Did you pass arithmetic at school?

I will not answer any more.

A 3 liter jar is filled with a paste that takes up a volume of 3 liters. Your sausages in the freezer will take you 3 liters.
Did you pass arithmetic at school?

But sausages can be crammed into free corners without taking away the main useful volume.

Guys, I have cans of tomato puree! No lids fit them at all. So I have nothing to smear with mustard, even if I wanted to, so I ice it occasionally. Where do you get the lids for these banks?)))

[Vitaly]

So they didn't wave mustard. I have been smearing for 25 years and the paste does not grow moldy.

A 3 liter jar is filled with a paste that takes up a volume of 3 liters. Your sausages in the freezer will take you 3 liters.
Did you pass arithmetic at school?

I will not answer any more.

Vitaly, why so categorically? It is more convenient for you to smear, it is more convenient for us to freeze. The main thing here is the result and experience that others can use.

[Anastasia]

Anastasia, so you should not keep tomato paste in cans. Better to transfer to glass or plastic. But I also prefer the freezer. I don't have 3 liters of stock.

[Wit]

Wit, well, why are you so ... I wrote that we do not use large volumes, and a small remainder from the can does not take up much space in the freezer)))
And yes, I passed arithmetic ... by))), but I graduated from physics and mathematics successfully

so you should not keep tomato paste in cans.

Nuuu, the manufacturer keeps the same. And to rush with jars, put them in glass or plastic, look for lids, smear them with mustard ... It's easier for me to freeze, really.

Nuuu, the manufacturer keeps the same.

So in tightly sealed ...

So in tightly sealed ...

Are poisons formed there upon contact with air? In 2-4 days?

[Rick]

Rick, Evgeniya,
And we will take the useful volume of the refrigerating chamber with sausage, cheese, dough and other sweets



Disputes are useless here, everyone chooses what is more convenient for him, that's all

Are poisons formed there upon contact with air? In 2-4 days?

Why poisons? It just grows moldy. And for how long - I don't know. I haven't bought pasta in tin for a long time.

I haven't bought pasta in tin for a long time.

Damn, but in our local semi-basement "pimples" in the glass are not! It is necessary to drive to a large store, we can eat there.

[Rick]

And I always buy Iranian pasta in tin. Great pasta, I make delicious tomato juice from it.
Rick, I take it in the Meat store on Frunze, practically opposite Spara, next to the Photo Park (Onlinetrade). This is so, just in case, suddenly you will pass by.

Ol, I don't go to Frunze at all. And throw me a picture on the votsap. Then I'll look where I am.

It's kind of out of topic here, okay ...
Tomato paste, in glass, with screw cap, as part of Only! Tomatoes, I take crayons in Magnet, at home

[Nastya]

Nastya, and you take the big one? I take a little Iranian one, as Olya described, and use half of it, and cover the other with a film in contact or just tighten it on top with a film, for 10 years I have never dried or moldy