I am looking for a recipe on our forum

[Ekaterina2]

Ekaterina2, I used to buy bouquets for pickling from grandmothers. With umbrellas and other leaves. Probably it is necessary to search on the market I myself would miss the currants for tea while fresh from the bush ...

[Elenochka Nikolaevna]

Elenochka Nikolaevna, I mean, seeds? It seems to me that it will be inconvenient with them later to eat milk mushrooms, while you clean these seeds ... It is convenient to use an umbrella, and you can remove the branches faster.

Often there were umbrellas in packs.

[Anna67]

Anna67, yes, I bought such bouquets. Only the market is far from me ..... But it is really possible to go to the pharmacy for dill in seeds, and, perhaps, they sell currant leaves there ... Okay, I'll put off the salting until tomorrow, maybe I'll find it. Thank you!

My grandmother in the village used to pickle mushrooms like this (without boiling), and my mother always cooks before pickling.

I don't know about boiling. Milk mushrooms are salted raw.

Dill seeds in Auchan by weight are where there are spices by weight.
only I once bought it with bugs, that is, you need to look carefully.
Good luck!

[waves]

found some lumps, waves

Waves are considered we have conditionally edible mushrooms, and in Europe generally poisonous, I would boil.

[win-tat]

win-tat, we never boiled them ..... but it was always supposed to soak all this for three days. My dad never boiled mushrooms for pickling.

Girls, throw in a delicious recipe for pickled pomodoros for now to eat. I remember there were many, I can't find them from the bodies. The simpler and tastier the better. It is possible in a vacuum. Thank you

Girls, did anyone make thin potato waffles or tartlets?
I want the taste to be really potato, but waffles, not just potato chips

And after that the question: in an aluminum tank, can you go crazy? I found 20 liters, you can immediately serve several portions - it's convenient)

liters per 20

It is possible - but not necessary. What is it to cook over a fire in such a volume? It will take a long and tedious time to warm up and boil on the stove, during this time the vegetables will partially boil up, partially remain half-baked

It is better to make several passes in a 5-7 liter saucepan.

Sweet pepper lecho with tomatoes (Hungarian lecso) (Admin)

Girls, did anyone make thin potato waffles or tartlets?

Olya, have you tried mine? The girls seem to like it.

Potato Tartlets with Cod Liver Salad (Kalorik Electric Tartlet Maker) (dopleta)

no dill umbrellas

Replace with dill seeds.

Larik, thank you! I watched yours.
but...
In general, she herself invented in a hurry - skusnaaaaa!
So thanks, hang up!

[Olga]

Olga, and we have an invention?

Oh, Watson, elementary!

Raw potatoes (finely grated into porridge) - 300g
Flour (I have wheat premium) - 150g
Liquid (I have serum) - 210g
Salt - 3/4 tsp
Turmeric (optional) - 1 tsp
Vegetable oil (I have refined sunflower oil) - 2 tbsp. l.
Baking powder - 1 tsp.

Bake until golden brown.

Next time I will crush some fresh dill and, perhaps, put less salt, since we are not very friendly with her.

Oh thank you. Took into service.

Girls, you need not a recipe, but rather advice. What to do with the guts, the sausages were made and the extra ones remained. How to store them?

[Elena]

Elena, freeze, perfectly stored.

[Elena]

Elena, I store in the freezer.

To freeze.

[Elenochka Nikolaevna]

Elenochka Nikolaevna, I have Polish intestines in the freezer - in a bag sprinkled with salt. They have been lying for a long time already, if necessary I cut off what I need, rinse it under running water and make sausage.

Many thanks to everyone. Then I'll clean everything up and freeze it. A summary topic on sausages is not on the forum?

There is. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=594.0
I can not find another type of chatter was. There, the girls bring their products for advice and show.

[Elenochka Nikolaevna]

Elenochka Nikolaevna, they were probably sold in a box of salt? Or not?
But in principle, it doesn't matter. Pour coarse salt into a small container and into the freezer. They will lie down as long as necessary.

[ang-kay]

ang-kay, Thank you, I read it.
Ikraare you kidding? Bez boxes, I clean it myself to transparency. Our market is not yet advanced.

[Elenochka Nikolaevna]

Elenochka Nikolaevna, well, then pour the salt itself from the heart, turn it so that it sticks everywhere and frost.

[Ikra]

Ikra, Good.
Another sadness. The day before yesterday I closed the baked pepper in the marinade. Today all 4 cans are swollen. It's a shame.
Who knows a proven recipe? Poke your nose.

[Elena]

Elena, have a look at Tanya-Admin.

[Elenochka Nikolaevna]

Elenochka Nikolaevna, baked in a marinade I don't know. I really like this one in the marinade, and I put the baked one in the freezer right away.
Sweet peppers with butter and honey

[Elya_lug]

Elya_lug, yes baked. Here you bake it, then you clean it, a lot of fuss. And today they gave me music cans, shelling and splashes of champagne.

[Elenochka Nikolaevna]

Elenochka Nikolaevna, there is a lot of fuss with baked, but tasty. Perhaps some kind of marinade with vinegar is needed, otherwise suddenly not everything is baked there and the juices will ferment. And according to Neli's recipe above, peppers are peeled raw, so the process is much faster. And the result is delicious.

[Elenochka Nikolaevna]

Elenochka Nikolaevna, oh how insulting. And what was the recipe? I also want to prepare eggplant and sun-dried tomatoes in oil without vinegar - where should I put the straws?

There was such a recipe. The pepper is baked, cleaned, all the juice is collected. Peppers are placed in a half-liter jar, not very tightly, garlic.
In a jar of 2 cl l of sugar, half a teaspoon of salt, 2, 5 tablespoons of 9% vinegar. Pour in boiled harvested juice. Roll up and wrap up.
It was necessary to either sterilize or pour boiling water twice.

[Elenochka Nikolaevna]

Elenochka Nikolaevna, Yeah. Tanya Admin has sterilized jars. And it was also surprising to me that she writes - you need to remove the vague milk from the crushed garlic because they say garlic contributes to the development of mold (and there is vinegar on top of the jar). I wouldn't have thought that about him ...

In a jar of 2 cl l of sugar, half a teaspoon of salt, 2, 5 tablespoons of 9% vinegar.

Bell peppers are themselves a fresh vegetable, so they need acid for storage. Just enough acid to balance acidity and not create a sour product to taste.

There is a lot of sugar in the recipe, little salt and very little acid, for 4 cans of pepper. We try the marinade on the tongue, everything should be normal there, including acids.
Second, when putting baked peppers in a jar, it must be interspersed with marinade so that all the peppers are soaked in acid, all the rows (you trampled them first and only then added the marinade, and it was not enough for complete soaking and penetration into the peppers).
And I would slightly underbake the peppers, make them al dente, and then sterilize them a little under the marinade, 5-7 minutes after boiling the water (creating steam), and under the lids until they cool.

This is my opinion, I would do it

I only sterilize with steam My "cannery" - making life easier when canning at home

There is a lot of sugar in the recipe, little salt and very little acid, for 4 cans of pepper.

For a half liter jar, 2, 5 tbsp is not enough. l. 9% vinegar?

you first trampled them down and only then added the marinade, and it was not enough for complete impregnation and penetration into the peppers).

I did not trample. I poured the marinade gradually, helped to leak with a knife.

[Lena]

For a half liter jar, 2, 5 tbsp is not enough. l. 9% vinegar?

Lena, I did not grasp this ratio, it seemed to me for 4 cans, sorry
But, in any case, the pepper might not have enough acid for preservation, the pepper reacts quickly to this - this is my opinion

[Elenochka Nikolaevna]

Elenochka Nikolaevna, and such?

Salad pepper for stuffing (Qween)

It's not baked, but you can probably bake it with sweat?

[Swetie]

Swetie, made a recipe for the likeness last year. For some reason, the jars were not opened.
Why is it necessary with baked pepper, because they are without skin. The skin is not digested.

[Elenochka Nikolaevna]

Elenochka Nikolaevna, Lena, I will write a recipe for my friend, she made a lot of this pepper.
Fry whole peppers (dry !!!) in a large quantity of oil in a deep saucepan (splash !!!). Fold in liter jars. add 1.5 tbsp to each jar. l. vinegar 9%, 1 tbsp. l. sugar, 1 tsp. salt. Pour boiling water over and roll up.
And you can peel the fried peppers further in the text.

[svetta]

svetta, Thank you. I will try. I ordered pepper for tomorrow. Actually he's in trouble this year. Few, they say that the fields are burnt.

Lena, make a couple of cans for testing and look for a few days. Open, taste, adjust the taste. But keep in mind that the full taste will be in 2 weeks, when soaked, not earlier. Tomatoes take longer to soak, pepper faster, especially if it is skinless. If everything stays up and tastes good, then do more.

[Sveta]

Sveta, the forum has your recipe for this pepper? I want to know the proportions of the composition
I have long wanted to close it, everything somehow fades into the background

[Tatyana]

Tatyana, no, this recipe is not, it is written in my cherished notebook. So I described everything to Lena, what else is not clear? Take how many peppers will fit fried in a liter jar (approx. 700-750g raw you won't be mistaken), well, I indicated salt-sugar-vinegar. All.

[svetta]

svetta, but how to fry peppers directly with tails or peel them?

[svetta]

svetta, thanks for the recipe, I've been looking for this recipe for a long time. This pepper has remained in my memory since childhood, my mother made such a pepper. But the recipe has not survived, and there is no one to ask for a long time.
I had an idea of ​​how to make such a pepper, but I didn't know the exact proportions.
I don't remember, but it seems to me that my mother also added garlic, and a sprig of dill, or maybe I'm confusing it with some other recipe
On the weekend we are planning to go to the wholesale vegetable market, and I want to look at the pepper there too. I will make my own with honey, I will also make a couple of jars to test this.

It remains in my memory that my mother did not immediately peel this pepper. But when the food jar was opened, the thin skin easily separated itself.

[Elenochka Nikolaevna]

There was such a recipe. The pepper is baked, cleaned, all the juice is collected. Peppers are placed in a half-liter jar, not very tightly, garlic.
In a jar of 2 cl l of sugar, half a teaspoon of salt, 2, 5 tablespoons of 9% vinegar. Pour in boiled harvested juice. Roll up and wrap up.
It was necessary to either sterilize or pour boiling water twice.

It must be sterilized.
According to the given recipe, it tastes just like pickled peppers. It can be laid both raw and boiled, and you should not bother with frying and cleaning - sugar + vinegar will give a predictable taste and at the exit there will be pepper in the marinade.
But fried pepper does not need sugar, only salt, vinegar, and when eaten - and garlic.
There is such a book (on the network too) "Home Canning", the author I. S. Kravtsov, it seems to me, was in every Soviet family))), there all the recipes are excellent, since the author and publication is from Odessa.)))
I made such a pepper from this book, according to everyone, in vinegar, in oil - IMHO, Elenochka Nikolaevna, it is better to freeze, the effect of fried pepper will remain.