Kara
Quote: Jouravl

You can hardly buy the roots now, only jars of horseradish ...

Choet? In any market - heaps !!!!

Tatiana-Admin, the recipe is awful! Bookmark unambiguously!

And happy birthday! Happiness and love, health and inspiration! Well, come true dreams!
Admin
Quote: Jouravl

I bought lemons with a thin skin today, I could not resist - I immediately salted it. True, there is no horseradish, and the garlic is over, but it's fixable, I'll buy it tomorrow .. Can you replace horseradish with ginger? You can hardly buy the roots now, only jars of horseradish ...

Girls, Thanks for the compliments! Nice to hear that from you!

Nadia, that's all ears buzzing - dry horseradish in the fall, put in the freezer, in winter it will be very useful Didn't listen or listen
Well, you can probably look at the market, maybe it will. And if you don't, well, you can do without it. Ginger is to taste if you like
Irishk @
Tanya, happy birthday !!!!!! Thank you for the great recipe, I will make it, buy lemons and go ahead, but only I eat this, my husband is not very good, but just give me, I love all sorts of unusual recipes, thanks more, a colleague is the same, we crack a couple, like-minded
Admin

IrinkaTHANKS, nice to accept congratulations

Oh, these lemons just need to be tasted! And already, in the morning after a holiday, when you want something so sour And a snack for meat
Mine are salted, tomorrow I will pour marinade.
And I ordered more lemons, there is a new recipe and there are ideas
Irishk @
Come on, we are waiting for a new one
Jouravl
Tanyusha! I pickled the lemons! However, I used ginger, we like it better.
And my vinegar was dark. I think it won't affect the taste. So, what are we waiting for ...
URL =Sweet and sour pickled lemons
Admin
Quote: Jouravl

Tanyusha! I pickled the lemons! True, I used ginger, we like it better.
And my vinegar was dark. I think it won't affect the taste. So, what are we waiting for ...
URL =Sweet and sour pickled lemons

What a beauty swims I'm waiting for the result and taste

And today I also brought Abkhazian lemons and bought fresh crap in the market
Jouravl
Quote: Admin

What a beauty swims I'm waiting for the result and taste
Tanyusha! I share my gustatory impressions, although it may be early in terms of timing, but according to their remnants, it is the most time Very tasty Absolutely no sourness is felt, very rich taste. The only thing I did with ginger and maybe for me is the taste of thermally processed garlic not quite .. I like fresh more. Next time, I'll put fresh garlic in the cooled pickle. But with ginger !!! These lemons are so tasty, warming, just a storehouse of vitamins and an excellent immune preparation!
Tanya, thank you very much for the recipe! Also, gratitude from my husband - barely took away a saucepan yesterday
Admin

Nadyusha, and you did not believe me that it would be delicious
I accept THANKS from my husband, when a man thanks, it says a lot

You will have to knead a couple of pots for the New Year's table, the snack will be just right
Jouravl
Quote: Admin

Nadyusha, and you did not believe me that it would be delicious
I accept THANKS from my husband, when a man thanks, it says a lot

You will have to knead a couple of pots for the New Year's table, the snack will be just right
Tanyusha , I think not one saucepan .. Why did I take away the saucepan yesterday, I got a taste of it .. When one tried it - wow, a snack with brandy !!! I had to stop ..
I think they will now live in my refrigerator forever. Very tasty !!!
Tanyusha! Thank you!!!
Admin

Nadia, to your health!

I have three two-liter jars standing and ripening for me-daughters-friends to try
Lyubanich
Tatyana,
because of you, I have no rest)))) Tomorrow, I thought, I’ll cook ham, pork raw cop. (according to your recipe) iii ... It is called went to clarify the recipe ...
Lyubanich
Tell me, pzhl, grape apple vinegar. can be replaced?
Admin
Quote: Lyubanich

Tatyana,
because of you, I have no rest)))) Tomorrow, I thought, I’ll cook ham, pork raw cop. (according to your recipe) iii ... It is called went to clarify the recipe ...

Lyubasha, so how good: ham, dried meat and with lemons - super!

You can also apple cider vinegar - it will be fine

So I offer goodies!
Jouravl
Tanyusha ate lemons. There is some sauce left. What are you doing with him? I marinated a pork neck in it and baked it in my sleeve. Delicious!!!
Admin
Quote: Jouravl

Tanyusha ate lemons. There is some sauce left. What are you doing with him? I marinated a pork neck in it and baked it in my sleeve. Delicious!!!

Nadyusha, very good idea for marinade!
If possible, add to sauces, salad dressings instead of lemon juice and vinegar, to meat when stewing in a saucepan - wherever you need a sweet and sour taste

And I add fresh lemons to this marinade, cut it with a cross not to the end and into a jar of marinade, so they gradually marinate
Jouravl
Quote: Admin


And I add fresh lemons to this marinade, I cut it with a cross not to the end and into a jar of marinade, so they gradually marinate
Tanyusha, that is, it can be used for the following lemons?
Next time I will. The only thing is, when baking, you need to use low temperatures, the sugar darkens, and what kind of crust turned out to be crispy, caramelized. Tanyusha! Thanks again for the recipe. Worthy decoration of the New Year's table
Admin

Well, I do just that, I put a few lemons on the bottom in an empty place, the marinade is already vigorous, ripe While the upper ones are eaten, the lower ones ripen

Nadyusha, have a good New Year's table, surprise your family and guests
Asya Klyachina
I made such lemons, I really liked it, though I took what was at hand: red wine vinegar, some other spices. There was no fresh horseradish, but it is clearly not enough in the "bouquet". THE RECIPE IS GREAT. The main thing is that the idea gives room to adjust the recipe to your taste. I think it's impossible to spoil. I just eat lemons with tea and the marinade itself, too, like jam. I love the combination of sweet and salty. I made pork knuckle with this marinade in a slow cooker, the aromas were amazing and the taste itself turned out to be excellent. The only thing my husband didn’t like was that the lemons and skins were hard, not soft. Next time I'll boil these lemons a little in the marinade for him personally, for about five minutes. De still as a note. I have a tendency to gastritis, I can't eat fresh lemons at all, but I wrap these in and everything is fine.
Admin

Asya, THANKS for the recipe, it's nice to hear that the lemons pleased!

Boil lemons - you need to be careful, from the acid the crust can, on the contrary, "thicken", which is even worse. Better not to eat the peel
Yes, lemons can be eaten everywhere - delicious!

I also made sure that I can eat pickled lemons whole, unlike just raw
Lyubanich
Tatyana, ooooooooo tasty it turned out !!! Did half the portion and no horseradish. Failed to find. Straight, deep bow to you !!!!!
I went to a dry-cured topic, I will mark
Admin

Lyuba - to your health!
And now you will store horseradish, dry it or put it in the freezer - I do that
Kokoschka
Tatyana, made lemons again, made from Abkhaz! The only thing I can't do is immediately get out into the 1.5 liter jar, only after shrinking the lemons it turns out.
The next in line is dried ...
Admin

Lily, well, how it turns out, so it will be The main thing is that it turns out and everyone likes it to taste

Oh, how I adore dried lemons and especially jam and jam from kumquats https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=186596.0
Kokoschka
Then I will write my impressions, but have you seen any kumquats here?
Admin
Quote: kokoshka

Then I will write my impressions, but have you seen any kumquats with us?

If there are no kumquats, then they brought them to us in Dmitrov, and I already bought them. The last time I bought about 3 kg. and made jam and jam - TASTY! I bastard with this jam and jam!

Look in supermarkets, I buy there - I saw it in SPAR and Perekrestok and even saw it in the market (only the price is prohibitive in the market, I didn't take it)
Kokoschka
Tomorrow I'll see if there will be ...
Tatiana bought everything ...
Irishk @
Tanya made lemons, added cloves, cinnamon, allspice to the marinade, and the marinade turned out like a syrup, thick sweet and sour, lemons were infused, I taste them, and they probably are salty for me, but it's very tasty, after all, salted lemons are not mine, but I liked the marinade, I will add less, Class !!!!
Admin

Irishka, to your health!
Yes, salt is advised individually, like all other spices - it's a matter of taste

And I also noticed that a lot depends on the lemons themselves, this time I also got a little salty and the taste is slightly different. For myself, I decided that it is better not to report a little salt and to withstand only a day, not to overdo it.

If the principle of pickling itself is suitable, then we will further refine the subtleties to taste
Even my daughter and son-in-law shared the taste of lemons - like it or not
Irishk @
That's for sure, let alone tastes ..., my dear is the same, but I probably spoiled him with food, you will laugh, sometimes he buys Chinese quick noodles in the store, apparently he needs a variety of flavors
Admin

Well, you need to periodically return to the past, at least not for long. Nostalgia, however!
Irishk @
Pavla
Quote: Admin

Lyuba - to your health!
And now you will store horseradish, dry it or put it in the freezer - I do that
Tatyana, do you need to chop or whole horseradish before putting it in the freezer?
Admin
Quote: Pavla

Tatyana, do you need to chop or whole horseradish before putting it in the freezer?

This is how you like it more.
I ice it with a whole piece, then you can cut it and grate it on a grater, because it is not known for what purposes it will be used later
When using, I do not defrost, so I cut or rub.
Bridge
Girls, in many recipes I meet the words "coarse salt ".I want to clarify for myself what is put into this concept. For me, coarse salt is a salt that is no less than black peppercorns, or even larger. My dad salted the fish with salt, which has crystals the size of a woman's pinky fingernail.
But I am plagued by vague doubts that the majority call the salt of the first grinding large, this gray (for me it is, just fine), and the small one for them is "Extra". Admin, please explain according to your recipes. It is clear that you cannot say anything about the rest.
Admin
Quote: Bridge
Admin, please explain according to your recipes.

Explaining To understand what kind of salt to take, for myself I chose this definition of "coarse salt" - gray, rock salt, not extra grind, and not with iodine, and anti-caking additives.
For example, this one, I almost always use it for cooking and preserving:

Sweet and sour pickled lemons

And such salt large gray, much tastier in sensations, not as aggressively salty as extra or iodized fine salt Maybe because fine salt instantly dissolves on the tongue, and gray salt more slowly, which gives optimal saturation

Or there is also "sea salt", I use such salt mainly for salting fish - because fish (fish loves sea water, as the Italian taught me), and coarse sea salt penetrates into the fish meat more slowly, which makes it impossible to oversalt the fish.

Something like that...
Bridge
That's exactly what I thought. And for me, such gray salt is fine A and iodized I do not keep at home in principle. I think all other authors call the same salt coarse.
Thanks I'll know.
Bridge
Yesterday I cooked the marinade, poured the lemons. While they were cooling down, I tasted the marinade. Yeah. Each time he was more and more harmonious, gaining more and more severity ... In short, I crawled out of the kitchen in a semi-conscious state. Everyone was already asleep, there was no one to take away the spoon ...
Delicious!
Loksa
Marinated lemons, only didn't add horseradish, I was going to throw it tomorrow. Is it okay? I closed the banks, and now I sit and think, and how will I add the horseradish? Can I leave it like that?
Tanya, thanks for the recipe! Sweet and sour pickled lemons
Admin

Oksanawhat jars .... oh, what jars! And what lemons!

Well, hell is a matter of taste, for an amateur. I lay for the strength of the taste
Divnay
Admin, Tanya, and I don't have grape vinegar, why should I stay without lemons now?
Admin

Ira, in no case!
We take any convenient and favorite vinegar: 6-9%, apple cider and others that we are used to using.
The amount of vinegar is regulated by its strength, we taste the marinade when preparing it, we make the strength for ourselves, our tongue
Divnay
Admin, Tatiana, well, they reassured me. We will do then
Yunna
Admin, Tatyana! Thank you! I made lemons, added homemade apple cider vinegar, and it turned out delicious. Sharp-sour-sweet. And the scent
Admin

Natasha, to your health! Now there is a delicacy to the table
Nice to know that I please you with the taste of lemons
Jouravl
There are Abkhazian lemons in a thin peel! Already salted, I will do it tomorrow. In the absence of thin-skinned, all the time I made from those that were on sale. They constantly settled with us, Tanyusha,: a-kiss: thanks for the recipe, but can you preserve them? To keep this deliciousness longer?
Seasonal slightly different ...
Elena Tim
Quote: Jouravl
There are Abkhazian lemons in a thin peel!
De bralaaaa?
Admin
Quote: Jouravl

There are Abkhazian lemons in a thin peel!

I'm also waiting for an invitation to the market, I ordered as many as five kilos - I'll take a walk

Nadia, lemons are already well in this marinade, for a very long time and only become tastier

This year I just want to make Moroccan salted lemons
Jouravl
Admin, Tanya, they are standing in the refrigerator. And there are so many jars already and pepper, and tomatoes, and hot peppers .. Yes, yes, you want to take away your recipes, there is not enough space !!!
And, Moroccan lemons, more details, please, otherwise I bought 2 kg today, I have a kilo in the store ...
Elena Tim
Here, by the way, some are also waiting for an answer ...

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