I am looking for a recipe on our forum

I do it even easier with mustard. I heat the marinade from homemade cucumbers and tomatoes to boiling water and brew mustard powder in it. When the mustard is well dispersed, I mix vegetable oil in there and leave the jar on the table for a day, just covering it loosely with a lid. Keep refrigerated. Rip out your eye! My only eat this

For softness and sweetness, honey is added to the mustard. Try

[Ludmila]

I do it even easier with mustard. I heat the marinade from homemade cucumbers and tomatoes to boiling water and brew mustard powder in it. When the mustard is well dispersed, I stir in vegetable oil there and leave the jar on the table for a day, just covering it loosely with a lid. Keep refrigerated.

Ludmila, I do one to one, I just add a spoonful of sugar, it becomes even stronger
And for softness, most likely Irina is right, you need to add applesauce.

[Marine]

Marinade itself is sweetish, hefty tasty Marine, as you say, in the next. once and pour sugar for the sake of comparison.
And mine cry, grunt, but eat, cry, grunt, but still eat They like spicy

If I don't make mine, then we buy only this

this was taken recently. good, though there were no tears .. love spicy!

now, with Lenin's light hand, having bought a Pskov potter. I make jellied meat more often. And his husband respects him with a good mustard ...

this was taken recently. good, though there were no tears .. love spicy!

We are also very fond of the spicy one, and this one looks like a homemade fortress.

cry, grunt, but still eat

Ours is different and is not recognized for mustard.
And my best pickle pickle is suitable for mustard, it is not sweet.

Ahh, well then we get a similar exit!

Yes, that's how they found out the secret of strong mustard

I make the mustard myself, quite simply, out of laziness. I just mix mustard powder and marinade from homemade preparations. I close the lid and put it in the refrigerator. After a few days, you can eat. The taste depends on the marinade. From Fomkin's sweet tomatoes - sweet. From the cucumbers of Aunt Margitins is sharper, from the Garden of Sveti (this year got excited with hot pepper) in general - pluck out your eye. Sometimes there are several types in the refrigerator. And what will she do. But for every occasion there is.
Maybe I'm writing too late, but I put turnips wherever carrots go, as an additional additive to vegetables. (soup, roast, etc.)

I put turnips wherever carrots go, as an additional additive to vegetables. (soup, roast, etc.)

And I never even tried a turnip, and after asking questions I bought and cooked vegetable soup here today.
How delicious it is!
And why didn't anyone poke their nose before

Quote: marina-mm from Yesterday at 10:15 PM
Yes, that's how they found out the secret of strong mustard

this secret and not a secret in our family! But weak and non-bitter mustard is a secret behind seven seals for now.
Thank you all for the advice and information, I will search and experiment!

Girls, in the supermarket for a special offer for 1.99 hryvnyas. raked onions. I know that it can be somehow pickled in jars (rolled up). I want to do it for the dacha. I was looking for a recipe here, I found only Admin from red onions.
Maybe someone does this or knows the recipe, please share.

[svetta]

svetta, I rolled small onions according to the recipe for pickled cucumbers (on about, 5 liters of water, 4 tablespoons of sugar, 2-3 tablespoons of salt, 2 tablespoons of vinegar), we liked

[Tina]

Tina, I have not small, I have a regular one, will it go cut?

[svetta]

raked onions.

svetta, if there's freezer, frozen salted onions + spices = it does not freeze as much as it is not salted, and is already half cooked, does not lose its taste when defrosting

[Irina]

Irina, I just need to roll it into banks, eat in the country (we live there in the summer).

[svetta]

svetta, and if there is an electric dryer ... surplus onions for drying = get a lot of benefits = while you are cutting, you smell, kirdyk for microbes, while you dry - awesome aroma, thick and sweet and again kirdyk for microbes, delicious dried onions, stored for a long time

[Irina]

Irina, there is a dryer, but dried onions are not needed at all. Need pickled cans.

there is in the country (we live there in the summer)

Only for these purposes I cook every year

Soup greens (a mixture of dried vegetables, herbs) (Admin)

And other dried vegetables - it helps a lot in the country and can be stored in jars all year round without any problems.
I threw a pinch into broth, cabbage soup, into stewing meat - and order

Need pickled in jars

Well, this is already a snack onion. Then marinate in jars or as an appetizer or garnish with onion jams.

Jam "Onion happiness" (Admin)

[svetta]

svetta, it will, of course
I'll check, I had somewhere recipe for onions, I just haven't done it for a long time
for 1 liter of water 3 tbsp. l. sugar, 1-2 tbsp. l. salt, 100 ml. 9% vinegar. Scald the chopped onions with boiling water and immediately pour over with cold water, put in jars, pour with boiling marinade and sterilize for 15-20 minutes, roll up.
But personally, it's easier for me to close by analogy with tomatoes or cucumbers

[Tina]

Tina, here's a thank you for the recipe! After cutting, I always pour boiling water over the onion, only in this form my husband's stomach accepts it.

[svetta]

svettahope this is what you need

I rolled small onions according to the recipe for pickled cucumbers (for about, 5 liters of water, 4 tablespoons of sugar, 2-3 tablespoons of salt, 2 tablespoons of vinegar), we liked

Tina, but pour hot brine?

[Zhenya]

Zhenya, yes, boiling

[Tina]

Tina, I have already peeled onions, prepared cans. After the hospital I will do and report.

Girls, what can / should be done with this. It's just not tasty to eat.

[celfh]

celfh, you have to get used to it. In general, it is smeared on pita, and then fresh lettuce and vegetables are put there.
Yesterday I ate a salad with hummus and falafel at Shokoladnitsa. Very simple: rucola, chopped cherry tomatoes, hummus and falafel balls. If it doesn't taste good to you, decorate with what you love: salt, add spices, lemon juice. Or use as butter for sandwiches: top with flavorful cheese, sausage, ham, pickled or pickled vegetables. Hummus is not only a separate food, but also the basis for various dishes.

Girls, what can / should be done with this. It's just not tasty to eat.

I also bought such a thing and no one began to eat, I barely wore it out into some kind of pastry, I am no longer fooled.

[Elena]

Elena, this food is unusual for us, but it can be tasty. If there is it with what it is intended to complement. It is more of a sauce than the actual dish.

[svetta]

svetta, tasty blanks

I rolled up 3 half-liter jars. A little brine remained, so I crumbled the onion there and warmed it up, it was infused - delicious!
Made according to Tina's recipe "I rolled small onions according to the recipe for pickled cucumbers (on about, 5 liters of water, 4 tablespoons of sugar, 2-3 tablespoons of salt, 2 tablespoons of vinegar), we liked it," I just added another 1 tbsp. l. vinegar, otherwise I really missed it.

[svetta]

svetta, it is correct that I added, there it was necessary to write 2-3 st. l. I just add 3 tbsp to the cucumbers. l. vinegar

Elena, this food is unusual for us, but it can be delicious. If there is it with what it is intended to complement. It is more of a sauce than the actual dish.

And I love hummus. Not a store one, of course.

[Anna1957]

Anna1957, I also fell in love after Israel. I tasted it there and ... But to be honest, the good one here somehow cannot be eaten either. The only thing, it is impossible to tear yourself away when my Ostashkov friend, who learned how to cook it in Israel, makes it. And it's the same story with falafel. Not that all. Although I know one place in Moscow where it is incredibly tasty - in a Lebanese food restaurant.

[Ikra]

Ikra, so it's easy to do. Even in the dietary version, without tahini, it is incredibly tasty.

learned to cook it in Israel. And it's the same story with falafel. Not that all. Although I know one place in Moscow where it is incredibly tasty - in a Lebanese food restaurant.

Even in Moscow, it should be sold in a shop at the synagogue. We sell. Real, Israeli.

And I love hummus. Not a store one, of course.

It would be interesting to taste delicious hummus!

[dopleta]

dopleta, in our synagogue (at least in the restaurant) hummus and falafel are horribly tasteless
Anna1957, I know. But my husband cannot have legumes, so I eat all that "under the covers" When visiting someone or in a public catering. At home I don't cook anything that my husband is not allowed. He is not morally stable, he will not hold out))))

But my husband can't have legumes,

What are the reasons?

What are the reasons?

Mine because of gout.

[Ikra]

Very simple: rucola, chopped cherry

Ikra, I'll try today, but something tells me that it is unlikely to decorate my sandwich
The rest I can not add - post)

But to be honest, this good one somehow can't be eaten either

Well ... By the way, I just did not eat purchased from Izrail

I also bought such a thing and no one ate

What are the reasons?

My husband and I also don't eat legumes, but we have different considerations. (((

Most often they are not eaten due to fears of flatulence, but according to Sybaritic rules, cooked chickpeas do not cause it.

Even in Moscow, it should be sold in a shop at the synagogue

The idea is great, you just need to find where the synagogue is in Vladimir)

Girls urgently !!!!! 2 tsp dry yeast is how much? in grams ???

Girls urgently !!!!! 2 tsp dry yeast is how much? in grams ???

According to various sources, 6-8 grams. For my baked goods, I believe that 6

[Irish]

Irish, I have about 8-9 grams, one teaspoon holds 4 grams. yeast. Some have 3 grams in a spoon, maybe the spoons are different

[Irishkina]

Irishkina, I now specially took jewelry scales and a measuring spoon from HP, it turned out, one spoon is slightly less than 3g, two 5.78g, you can count 6g.
But, Irishkina, the weight may depend on the size of the "grains" of the yeast .. I have a rather small turkey yeast "pacmaia"

[Mandraik Ludmila]

and a measuring spoon from HP, it turned out, one spoon is slightly less than 3 g, two 5.78 g, can be considered 6 g.

Mandraik Ludmila, and I have xn-shnaya and teaspoons are not the same

[Tina]

Tina, that's why I clarified that I took the HP measuring spoon, so that there would be no discrepancies. Ordinary teaspoons are also different, at least I have three forms of spoons, I do not use them for measure