Marinade for Lithuanian Bank. Marinated Walnings for the Winter

A more than a dozen species of mushrooms, which grow on stumps, lively and dead wood. Their color is from honey-brown to dark gray and even olive, in the center of the hat are a bit darker than around the edges. They grow row groups, they often grow up the bases of the legs with each other. A small-sized mushroom hat - from 3 to 8 cm, the leg is up to 10 cm long.

They are eaten in food in salty, pickled, fried, boiled and dried.

Useful properties of marinated

Walked marinated are appreciated in cooking not only thanks to pleasant taste. In addition, they are also very useful for the body.

Marinated is a low-calorie product. These mushrooms should be included in their diet to everyone who takes care of the harness of the figure. The caloric content of pickled themselves is only 22 kcal per 100 grams.
Mushrooms contain proteins, up to 80% of which are easily absorbed by the body.
Marinated Wood is a source of vitamins B 1, B 2, C, PP and minerals: potassium, magnesium, phosphorus, calcium.
With regular consumption, mushrooms warn the development of cancer and cardiovascular diseases.
Despite the fact that it is picked up by 80% from water, they contribute to the removal of excess fluid from the body, normalize the metabolism, and therefore contribute to weight loss.
Opels are widely used in folk medicine for the treatment of thyroid disease.

What are the harmful whatever?

Walked in pickled form - delicious and useful mushrooms. But after all, their consumption in some cases should be limited.

Real, edibles are often confused with false and mix them during marination or canning. Therefore, inexperienced mushrooms have the risk of poisoning, sometimes fatal.
Mushrooms, including even, are contraindicated to consuming children under 12 years.
The pickled wings contain vinegar, which is especially harmful to people with diseases of the gastrointestinal tract, gastritis and ulcers.

Marinade for mushrooms

Special taste of mushrooms gives marinade. It is from it that it depends on how to taste the way: sharp, sour-sweet or spicy. When cooking marinad, the main role is played by spices. Garlic, black peas and bay leaf, coriander, horseradish, dill and carnations give the pickled mushrooms a special piquancy. But you should not get involved. In the marinade, everything should be in moderation: both salts, sugar, and spices.

Marinated mushrooms are mushrooms can be preserved with the addition of vinegar. It stops all fermentation processes and does not allow the product to spoil. And marinade is soil for experiments. Adjusting the number of spices, you can give mushrooms unique taste and aroma.

Billet scum for winter

Among different ways, preserving is most often used for the winter. This process is simple, and the resulting result will be able to please even the most avid gourmets.

Before preserving, mushrooms need to be prepared. For this, they are soaked for several hours in cold water with salt and citric acid. This will greatly facilitate the preparation of mushrooms. Salt in this case will make it possible to clean myself from different sera, which under its effects will pop up to the surface of the water, and will not allow fungams to darken.

Canning mushrooms can be completely or only no caps. The legs will be fibrous, but they turn out a delicious caviar and mushroom sauce.

Prepared bye boiled twice twice. First, the mushrooms are boiled 10 minutes after boiling, then water is drained. For the second time, it is picked up from 30 minutes to an hour until they start to descend to the bottom of the pan. Water with mushrooms again drain. The boiled whale is unfolded according to sterile banks, poured in advance prepared marinade and rush with covers.

Marinated walkers are stored in a cool place for no more than one year. Of 1 kg of mushrooms, approximately 1 liter of the canned product is obtained.

Simple pickled recipe

This is one of the simplest cooking recipes. It will require traditional spices and a minimum of effort, and as a result, elastic and crispy mushrooms are obtained.

First, it is necessary to prepare myself (1 kg), 2 tbsp. Spoons of sugar and salt, spoonful table concentrated by 2 pieces of peas, laurel sheet and garlic cloves, 5 inflorescences Carnations and 1 liter of water for marinade.

It is important to observe the number of spices so that there are really delicious marinated widespread.

Cooking step by step is as follows:

1) Walked to pour cold water, add salt, citric acid. Clean the mushrooms from the sauard, changing the water several times.

2) Leg out of the way: first 10 minutes, then drain the water and another 30-40 minutes until the fungi fell to the bottom.

3) Woven wovers lean on a colander. Decoction to merge.

4) Cook marinade. Pour 1 l of water in the pan, add dry spices and garlic. When Marinade boils, add a tablespoon of acetic essence to it and omit mushrooms. Together to slaughter all the ingredients for another 10 minutes.

5) decompose the way sterile banks and roll. After cooling, stored in a dark cool place.

Marinated woven, prepared on this recipe, are made in moderation sweet and salty. The taste is pleasant, slightly spicy, with a slight aroma of fragrant spices.

How to marine frozen

Those who are not collecting mushrooms personally and is afraid of buying them from the hands of strangers, you will like the recipe for frozen frozen. They can always be found in the supermarket, in the department where other frozen vegetables are sold. The main advantage of such fungi is that they do not need to wash and clean, which means that the cooking process will take much less time.

For the preparation of liter banks, 1 kg of mushrooms will be needed on this recipe, 2 tbsp. Spoons of sugar and salt, glass of vinegar, pepper pepper (10 pcs.), Carnation (5 pcs.), Lovel leaf (3 pcs.), garlic (3 teeth), water (1 l).

Step-by-step cooking:

1) omit in boiling water and peak 10 minutes.

2) At this time, the marinade should be prepared in another pot. To do this, boil 1 l of water, add all the spices, including garlic and vinegar. Cook for 8 minutes.

3) Choose mushrooms from the water, the decoction to merge. Now you can marinate myself. The recipe is simple: omit mushrooms in marinade and peak for 8 minutes.

4) Mushrooms shift into a liter can, close the plastic transparent lid, cool and put in the refrigerator for 24 hours.

5) After a day, pickled whale can be safely served to the table. Bon Appetit!

Walked marinated: delicious and very fast

Mushrooms prepared on this recipe resemble canned for the winter, but they maril them for a short time, just 2-3 days. This recipe has several advantages. Firstly, the mushrooms are obtained very tasty, and secondly, marinate themselves in a bank, that is, very quickly.

At first, the kilograms of mushrooms are soaked in water, clean and boiled off until readiness, not forgetting to change water. While it is filled with, you need to cook marinade. To do this, in 1 liter of water, add dry spices (2 tbsp. Spoons of sugar and salt without a slide, 3 pieces of fragrant pepper peas and carnations) and a tablespoon of acetic essence (without vegetable oil). Boiled mushrooms throw back on the colander, decoction to merge. Transfer myself to a lithuanian jar. Pour mushrooms marinade and add 1 tablespoon of vegetable oil from above. Close the can with a plastic lid, cool and send to the fridge to three days.

Walkers Marinated in Korean

Korean cuisine has been popular in Russia for many years. According to her recipes, not only vegetables and meat, but also mushrooms. Wood marinated, the photos of which are presented below, for this recipe, it turns out to be moderately acidic, with spicy sharpness.

First, the peeled whale (1 kg) is drunk 10 minutes, then the decoction is drained, and again lowered in boiling water with the addition of 2 tablespoons of salts. At this time you need to cook marinade. To do this, add a salt in a liter of boiling water (1 teaspoon), sugar (2 tablespoons), crushing garlic (2 teeth), vinegar (3 tbsp. Spoons 6% solution) and red pepper (½ teaspoon). Give cool. Mushrooms, boiled for 15 minutes, throw back to the colander, and then combine with marinade. To lay out layers into the glass dishes: sliced \u200b\u200bwith thin semirings onions - Loop - Louk. From the top to fill out marinade, put the oppression and send to the refrigerator for 8-12 hours. Bon Appetit!

Oyah "sharp"

Something by such a recipe is obtained by sharp due to the addition of Khrena and Red Zhugogo pepper in the marinade. They are great for a festive table as a snack.

Marinated woven on this recipe is very simple. They can be preserved or used immediately, 2-3 days after marination. The shelf life of such fungi in the refrigerator should not exceed the week.

Mushrooms (1 kg) are drunk in salted water until they start to fall on the bottom. At this time, marinade is prepared from spices and vinegar (on 1 liter of water to take 3 tablespoons of vinegar, 2 tablespoons of sugar, 2 teaspoons of salt, 3 pieces of fragrant pepper peas and carnations, a small root of the horseradish and chili pepper). Fuck clean and cut into pieces, pepper throw into the water entirely. Cook marinade 10 minutes. Then add to Him to add mushrooms thrown into the colander. Peel together for another 5 minutes. After that, the mushrooms are unfolded by banks. Snack bars are ready in acute marinade. Bon Appetit!

Love is one of the most delicious and healthy mushrooms that are collected in the first half of the fall. They contain various vitamins (C, D, PP) and trace elements (phosphorus, copper, potassium, calcium, etc.), as well as rich in amino acids and fiber.

They are comfortable and pleasant to "extract", they grow large groups on the roots of trees speaking from the ground, or old stumps. You can distinguish them from poisonous mushrooms by a convex pale brown hat, with a diameter of 4 to 12 cm, covered with brown flakes. The legs will appear 10 cm long and 1.5 cm in thickness, have a brown, the same as a hat, color. The flesh of these mushrooms is whitish, has a pleasant smell and a little astringent taste. Also an interesting feature is a white ring on the leg. A large basket is made to gather enough easily, but decide what to do with them is already harder, because there are a lot of options - one "tastier" of another. These mushrooms are maridious, cook, baked and, of course, are preserved. In this article, we will imagine an interesting recipe for fried ones for the winter. Such mushrooms will become a real delicacy and as an independent dish, and as part of other dishes.

Recipe roasted on the winter

For a start, the collected mushrooms need to be processed - to go through and cut down bad, worm-places. After that, they need to rinse: pour cold water into a large container, add some salt, citric acid into it and put mushrooms to mock. So you can easily clean myself from sticking garbage, sand and worms. That's basically it. Wood - pure mushrooms, so they do not require careful drilling with a knife. Hats are preferably separating from the legs. After processing the mushrooms are boiled over 40 minutes, the foam is periodically removed. You can progress and drain the first water 10 minutes after boiling. After baptizing, place mushrooms in the colander and let the drain of the excess fluid. Now let's figure out how to cook fried. To prepare this delicious workpiece, you will need such ingredients:

boiled whale - 2 kg;
onions - 5 pcs.;
packaging margarine;
salt and pepper ground.

The recipe for fried ones for the winter is as follows: take a deep frying pan and melt a piece of margarine. Cut onions on small cubes and put it in the pan. There, add pre-failed woven, to taste, salute them and pepper. Make a small fire and cover the frying pan with a lid. Frank mushrooms, not forgetting periodically stirring them. When they start to "shoot", make fire more and fire them, constantly stirring, for 5 minutes. Remove the frying pan from the fire and gently spread the workpiece by pre-sterilized jars with a volume of 0.5 liters. Slide them with covers. Everything, a wonderful snack for the winter is ready. Such mushrooms can be simply warm in a frying pan and add sour cream to them, and you can use to prepare first and second dishes.

For winter appetizing fungi

There is another prescription for preserving for the preparation of this aromatic blank, it will take foiled oil and, of course, pre-peeled and wrapped woven. It can be done independently at the rate of 1 kg of cream oil placed the floor of a teaspoon of salt. So, the recipe for fried is as follows for the winter: we take a deep saucepan or a thick-walled saucepan and calm oil in it. Put the same way, we cover the capacitance with a lid and fry, periodically interfering with the mushroom with a spatula. After a white couple stops going to go, fry on medium heat for another 10 minutes. Solim dish to taste. Now we declare a snack according to a pre-sterilized jar, good rambling - so that there are no air bubbles left. It is advisable to do it with a spoon with holes so that the surplus oil glasses in the pan. Fill the banks to the very top and let them cool. Oil must settle and frozen. After that, we tighten the remaining foiled oil into each jar and leave cool. Cover the capacities with parchment paper and remove into the refrigerator. After complete frozen, the parchment should be removed and closed the jars with boiled plastic covers. Store such a workpiece in the refrigerator. Bon Appetit!

Hello again! As promised, we continue with you a mushroom topic, because the recipes of blanks for the winter are a large set. Today I will share some of them.

I would like to note that this type of dish is not just a magnificent snack, but also bears certain benefits for the body.

They have long been appreciated in medicine for a long time, because they are used as natural antibiotics, because this kind of fungi has antiviral properties.

Owned is used in the occurrence of malignant tumors, with intestinal diseases and treat staphylococcus.

It also contains copper and zinc, so it helps our circulatory system to function without problems. Do not forget about the productive and nervous system, forest mushrooms will also help us in this. And also in them a large amount of phosphorus, iodine and potassium.

Well, proceed to the preparation of crispy and useful mushrooms. Do not forget that some recipes for the winter I have already told in one.

It is very cool that they don't even require long soaking, they are only pretty rinse and remove all the forest trash. Someone does not recommend making a naughty under the metal cover, I, on the contrary, I love this way of winter blanks.

We need:

Fresh whale - 1 kg;
Salt - 1 tbsp. l. ;
Bay sheet - 3 pcs.;
Black pepper - 5 peas;
Carnation - 2 pcs.;
Mustard - 1 tsp. grain;
Vinegar 70% - 1 h. L ..

COOKING METHOD:

1. To begin with, as I said above, we clean mushrooms, rinse with cold water, cut into parts large.

2. In a large pan, we pour water, 1 kg is called 1 liter. As soon as the water boils, we reduce the fire, we remove the foam and add salt, cook for 30 minutes.

3. At this time, sterilize banks and covers.

4. Boiled mushrooms lay off the noise on the colander, let's say. The remaining broth do not pour, but only flickering and again in the pan, put all the seasonings there, put on fire again.

5. After scuming the broth, lay out on it, cook 10 minutes, then add vinegar and cook another 5 minutes.

6. Hot delicacy shift into sterilized banks by adding marinade with spices.

8. Store snack or in the refrigerator, or at room temperature.

The shelf life under the metal cover is increased by the winter !!

Delicious pickled recipe with butter

Eh .. As well as they are very good with a cold winter, yes with a potato screen, it's right and I wanted to try this dish. 🙂 We will probably not wait for the winter, but to choke one jar now 😀

We need:

Loose - 2 kg;
Water - 600 ml;
Sugar - 1.5 tbsp. l.;
Salt - 2 s. l.;
Garlic - 8 poles;
Vinegar 9% - 2 tbsp. l.;
Carnation - 1 bud;
Pepper black and white peas - 2 pcs ..

COOKING METHOD:

1. Clean, cut off the lower part of the leg, rinse myself.

2. Pour the mushrooms into boiling salted water, remove the foam, we fold on the colander, give the water to the water.

3. In dry banks, put mushrooms along with garlic slices.

4. Marinade Cook out from water, salt, sugar, let's boil and then add all the other spices. Boiling 5-7 minutes, we pour vinegar and oil, boiling for another 3 minutes.

5. Marnada pour on the banks.

6. Sterilized covers cover banks and put in hot water on a folded twice kitchen towel. Sterilize about 40 minutes on slow fire.

7. We roll out, turn over, insulate in the blanket and let it cool.

Classic pickled recipe

And the next way of cooking I think there is any hostess, I will not describe in detail, but I suggest watching Yatuba culinary video:

I will simmer usually, the classic recipe for marinations will be asked to include the following ingredients: mushrooms, water, vinegar table, sugar, black and fragrant pepper peppers, carnation, bay leaf, salt, garlic. Well, the cooking method is typical with the previous one.

Walked marinated with cloves and vinegar

We need:

Fresh - 3 kg;
Water - 500 ml;
Vinegar 9% - 2 tbsp. l.;
Salt - 1 tbsp. l.;
Sugar - 25 gr.;
Carnation - 1 tsp;
Pepper fragrant peas - 1 tsp;
Black peas pepper - 1 tsp;
Lemon acid - to taste.

COOKING METHOD:

1. Remove the entire garbage and rinse the water mushrooms.

We offer several simple pick-up recipes for the winter. The dish will not leave indifferent to any guests or households. Small beautiful mushrooms (sizes are oh allowed to close them with integer) with an elastic texture, harmonious taste and spicy aroma perfectly complement any winter feast.

Among the numerous varieties, they are growing almost everywhere, autumn is considered optimal for the workpiece. Outwardly, they are distinguished by the presence of a film ring - "skirts" on the leg and scales on a light brown-brown (brown or ocher) flat-convex with a tuberculk hat. Plates are white or yellowish, with brownish spots. The pulp at the autumn is white, with a soft (not caught) taste and a weak pleasant aroma. According to the nutritional value, they are related to the 3rd category (out of 4) and are recommended to boil before eating and salting-marination.

It is necessary to approach the collection and harvesting of mushrooms with great responsibility to prevent the risks of poisoning. First, it is necessary to take only edible varieties, in which you are confident, and, secondly, strictly adhere to the established rules for processing and preservation.

Preliminary processing

They grow like on open places and uniform, but by friendly families, so their crop mushrooms are collected without long searches.

Fresh mushrooms brought from the forest should begin to handle immediately until they were lying. Wood clean From the vegetable garbage and disassemble, cutting off the lower part of the legs. To wash off the remaining dirt and prevent the darkening of the pulp in the air, mushrooms immediately soaked in water. Use both cold and hot water. Many advise to add salt and citric acid to it (1 part of the salts and 2 g of acids per 1 liter of water). In the process of soaking mushrooms catch up and sorted, rejecting all the ones (perishable, worm, etc.) specimens. Small mushrooms for the workpiece are left by integer, and large cut into parts. Long-term soaping is not required, since they do not contain bitterness and caustic substances. It is enough to clean them thoroughly and rinse under running water.

Well washed mushrooms are folded into a colander or a sieve, giving a drain of water. Then they are necessarily blanched or boiled in salted water. The main methods of the workpiece are considered for the winter silver and marination. The main difference between them is the use of acid preservatives (vinegar and / or citric acid), which is added to the marinada.

About the various ways to salts can be found from the article on our website.

Marinization is convenient because it allows you to prepare the mushrooms quickly and keep them then at home (in a dark cool place). In conservation, they are based in hermetically acquired banks, it is necessary to comply with all the requirements of the heat treatment and proportions of the products indicated in the recipes. When boiling products, live bacteria are dying in 5 minutes, and accumulated toxins are destroyed after 20 minutes. You can get rid of the dispute only with sterilization at a temperature not lower than 120.

Bacteria botulism "do not like" medium with pH above 4.6. The problem is that such products most people also do not complain. Table vinegar (9%) has a pH of about 3-3.5 when you mix the vinegar with water, this indicator increases (the greater the water, the higher the pH). To prepare marinade with pH at least 4.5, you need to dissolve the table vinegar 2-2.5 times. What happens will be very sour taste. That is, you will have protection against botulism, but few can eat it.

That's why mushrooms intended for harvesting with silence require such thorough cleaning, multiple washing and boiling. Only so you can get rid of the particles of the Earth, in which the bacteria of botulism live.

Some hostesses are generally preferred to make from mushrooms only "open" blanks. They will be especially difficult to wash the legs from the ground, as they grow "bouquet" (many mushrooms from one root). Experienced mushrooms often collect only hats with the top of the legs (1-2 cm). Sometimes the hats can be preserved, and the legs go into a drying, followed by grinding in powder (and tasty, and safely).

We give some of the most popular and simple recipes, how to make a way to marinate with step-by-step cooking technology.

Popular recipes

Wood is not too bright and rich taste, therefore, in addition to a standard set of spices (salts, sugar, vinegar), a variety of spices is added. Each hostess can regulate their proportions at its discretion and determine for themselves experienced by the most successful options how to marinate the winter in banks.

This recipe is good primarily by the fact that all security requirements are taken into account.

Number of portions / volume: 1.5-2 L.

Ingredients:

fresh - 3 kg;
water - 0.5 l (for marinade);
salt stone - 50 g (for boiling), 10-15 g (for marinade);
sugar - 10 g;
citric acid - 2 g (for boiling), 3 g (for marinade);
bite, 5% - 75 ml (5 tbsp. l.);
pepper black fragrant peas - 5-6 pcs.;
bay leaf - 2-3 pcs.;
dry carnation - 1 g;
cinnamon - 1 g.

Cooking technology:

Thoroughly washed mushrooms put into a saucepan with boiling brine (50 g of salts and 2 g of citric acid per 1 liter of water), boil to readiness (15-20 minutes), removing foam snacks.
While the mushrooms are boiled, wash and sterilize banks, cook marinade.
For marinada, pour 2 cups of water into an enameled saucepan, add salt, sugar, citric acid, fragrant pepper, bay leaf, carnation and cinnamon. Boil, mix and pour vinegar. Boil.
Dismix boiled mushrooms on hot banks, pour marinade to 1 cm below the top of the neck. Cover the cans with covers.
Put jars with mushrooms in a saucepan with warmed up to 45-50 water. Sterilize with a weak boiling can with a capacity of 0.5 l - 30 minutes, liter - 40 minutes.
After sterilization, the banks immediately roll in covers, check the tightness of the capping, flip and leave until complete cooling.

Finished whales are obtained very tasty, they are served as a cold snack to sturdy drinks and as a side dishes as a side dish.

Such a method is one of the most popular and common, it allows you to make a delicious maternity and makes the process of the workpiece faster, which is especially important at large quantities of mushrooms.

Number of portions / volume: 3-4 L.

Ingredients:

fresh - 5 kg;
water - 1 l (for marinade);
salt stone - 4-5 tbsp. l. (for boiling), 1.5-2 tbsp. l. (for marinade);
sugar - 2 tbsp. l.;
acetic essence (70%) / Vinegar Table (9%) / Natural (apple or grape) - 0.5-1 h. l. / 3-6 st. l. / 10-12 tbsp. l.;
pepper black fragrant peas - 5-7 pieces;
bay leaf - 2 pcs.

Optionally, you can add to the marinade:

pepper black (polka dot) - 10-15 pcs;
dry carnation - 3-5 pcs.;
cinnamon - 1-2 sticks;
nutmeg - 0.5-1 pcs;
dill, umbrellas / seeds - 2-3 pcs. / 1 \u200b\u200bh.;
mustard seeds - 0.5-1 h.;
coriander dry - 0.5 h. l.

Cooking technology:

Wash mushrooms are placed in a saucepan, pour cold water, salt at the rate of 50 g of salts per 1 liter, put on the stove and quickly bring to a boil on high heat.
Cook for 3-5 minutes, removing foam. Dirty dirty water, pour the mushrooms with clean water, salt and slaughter another 20-30 minutes. Get ready to lay out on a colander and give a track of water.
In a separate saucepan make marinade. Water, add salt, sugar and all dry spices, after boiling to pour vinegar.
Immerse in marinade mushrooms and after re-boiling to slaughter their 5 minutes on low heat.
Sterilize banks and covers.
Dismix mushrooms to banks, pour them to the top of the marinade and immediately roll in covers.
So that the banks cooled slowly, turn them over them upside down and bite the warm blanket.

The proportions of the spices and spices specified in the recipe can be adjusted to taste. Experienced hostesses advise be sure to try marinade in the cooking process, and the vinegar is added directly to the banks in front of the clock from the calculation of 1 tbsp. l. Vinegar (9%) on a liter bank. Before feeding to the table, the name is seasoned onion and / or garlic, squeeze with lean oil.

If you do not plan to store pickled mushrooms for a long time, you can do it, tightly without rolling, but it will have to keep such a workpiece in the refrigerator.

Number of portions / volume: 1 L.

Ingredients:

fresh - 1.5-2 kg;
water is 0.5 ml (for marinade);
salt stone - 50-75 g;
sugar - 15-20 g;
vinegar Table (9%) / Natural - 15-20 ml / 25-50 ml;
pepper black fragrant peas - 3-5 pieces;
dry carnation - 1-2 pieces;
bay sheet - 1-2 pieces;
garlic - 2-3 teeth;
vegetable oil - 20-50 ml.

Cooking technology:

Washing wovers omit in boiling salted water (1 tbsp. Per 1 liter). Blanc 2-3 minutes.
Pull the mushrooms on the colander and give a drain of dirty water.
Sharely put on an enameled pan, pour cold water (0.5 l) and put on a strong fire. When water boils, add 1 tbsp. l. Salt and sugar, dry spices. Cooking mushrooms on a slow heat of 30-40 minutes, removing foam snacks.
Pan with ready-made mygaine with fire, pour vinegar, mix and give the workpiece to cool.
Clean garlic, cut the cloves on slices or thin plates.
Put the mushrooms into clean dry banks, adding garlic, pour the remaining marinade. Gently pour from above the little of vegetable oil so that it covered the thin layer of the liquid surface. Close with dense pitchers (polyethylene) covers.
Put banks in the fridge.

This technology does not provide sterilization or pasteurization of the canned product, so banks and covers are well to wash. Wood stored in the refrigerator is convenient to use as an independent snack or for the preparation of the first and second dishes in the everyday menu.

Video

His recipes marinated will be shared by experienced hostesses in the following videos:

For several years he worked as the editor of a television program with leading manufacturers of decorative plants in Ukraine. In the country of all kinds of agrarian works, the harvest prefers, but for the sake of this is ready regularly spinning, praying, steaming, watered, tapping, reversal, etc. It is convinced that the most delicious vegetables and fruits - grown with their own hands!

The homeland of pepper is America, but the main breeding work on the removal of sweet varieties was carried out, in particular, Ferenz Croat (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia already from Bulgaria, because he received his usual name - "Bulgarian".

One of the most convenient methods to prepare the grown crop of vegetables, fruits and berries - freezing. Some believe that freezing leads to the loss of nutrient and beneficial properties of plant products. As a result of the studies, scientists found out that the decline in food value during freezing is practically absent.

It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, pepper, apples) have a "negative calorie", that is, more calories are spent when digesting than them is contained. In fact, only 10-20% of calories obtained with food are consumed in the digestive process.

To help gardeners and gardens have developed convenient applications for Android. First of all, these are sowing (lunar, floral, etc.) calendars, thematic magazines, selection of useful tips. With their help, you can choose a day favorable for landing of each type of plants, to determine the timing of their maturation and build a crop on time.

From varietal tomatoes, you can get "your" seeds for sowing the next year (if the variety really liked). And with hybrid it is useless to do this: the seeds will turn out, but they will bear the hereditary material of the wrong plant from which they are taken, and its numerous "ancestors".

Natural toxins are contained in many plants; No exception and those that are grown in gardens and at the gardens. So, in the bones of apples, apricots, peaches there is a blue (cyanocystic) acid, and in the topping and peel of non-fermented (potatoes, eggplants, tomatoes) - Solan. But you should not fear: their number is too insignificant.

Farmer from Oklahoma Karl Burns brought an unusual variety of multicolored corn, called Rainbow Corn ("Rainbow"). Grains on each cob - different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved by many years of selection of the most painted ordinary varieties and crossing them.

Collect dosage flowers and inflorescences are needed at the very beginning of the flowering period, when the content of the useful substances in them as high as possible. Flowers should be ripped by hands, overclocking rude flowerwomen. The collected flowers and herbs are dried, scattering a thin layer, in a cool room with a natural temperature without access of direct sunlight.

How to cook marinated wisp recipe with photos

Autumn poles are collected at the end of the mushroom season - at the end of August and the beginning of autumn. They usually grow on rotten stumps and trunks of trees. To collect them should be an experienced mushroom, as you can confuse with the leafing.

Marinated Mushrooms are very tasty, and they can be harvested for the winter at home. Recipes of cooking pickled whalers are maintained and transmitted from generation to generation.

Before making my own, they need to be sorted in size and length. Large long mushrooms are best sued, but small just suitable for marinization.

Like any mushrooms, before such a way of workpiece, they are soaked, and then rinsed thoroughly and cleaned from dirt.

Marine ished by the following principle: Mushrooms are boiled in salted water about 30 minutes, at this time the marinade is preparing. All products for it (salt, sugar, spices) are put in a saucepan and bring to a boil. Then the woven and vinegar are added, they are recalled for some time and rolled into banks. But each recipe has its subtleties and nuances.

Marinated Single Recipe

This recipe for pickled is very simple, but the home billet on it is very spiced and tasty. Well suitable for making salads for holidays.

Ingredients:

Love - 1 kg
Water - 1 liter
Salt and sugar - 2 tablespoons
Acetic acid 70% - tablespoon
Bay leaf - 2 pieces
Carnation - 5 pieces
Pepper Easy pepper - 5 peasors
Garlic - 2 teeth

Cooking:

1. Something to handle, put it in a saucepan with cold water, bring to a boil and boil until all of them deviate to the bottom, removing the foam. Throw them onto the colander, and decoil to slate.

2. Pour in a saucepan liter of water, add salt, sugar and spices when boils, pour vinegar and put mushrooms. Boil another 10 minutes.

3. Spreads out of sterilized banks, pour marinade, roll out. After the jars are cooled, remove in a cold place.

Delicious pickled recipe for winter

Fragrant marinated woven for the winter will turn out if you have to follow this recipe.

Structure:

Walked - 5 kg
1 tablespoon vinegar.
0.5 glasses of vegetable oil
10 peas peppers
5 sheets of cherry, currant
5 Laurel leaves
2 umbrella dill
Cloves garlic

How to do:

1. Pure mushrooms pour cold water, bother 10 minutes, merge water and pour new. Cook for another 20 minutes.

2. Squeeze the 2 glasses of the branch, the rest of the scenes. In a decoction with mushrooms, add the oil, sliced \u200b\u200bgarlic, dill, pepper, leaves, 0.5 table slices (or to taste), mix. Let's boil and boil another 20 minutes on slow fire.

3. Turning off the fire, add vinegar and dig it in the marinade. Put delicious marinated whale in clean floor cans and sterilize them in water (to the shoulders) for 20 minutes. Close the boiled covers or sunk.

Cooking pick-up recipes

Marinated Frozen Walkers

Who needs to marinate frozen whatever? Those who do not go to the forest behind them, and with the hands of buying afraid. After all, a bag of such mushrooms can be easily bought in the store. They are also good because it is not necessary to spend time on soaking and cleaning. And many in the summer instead of making my mushrooms, they quickly freeze them to cook a delicious dish in winter without a rush.

Ingredients:

Frozen Frozen - 1 kg
Water - 1 l
Wine vinegar or ordinary 6% - 200 ml
2 table Supplements of Soli.
1 tbsp Sakhara
10-15 pepper peppers
5 pieces. Carnations
3 laurels
3 cloves garlic

Recipe:

1. Throw not frozen mushrooms in boiling water and boil 10 minutes from boiling.

2. Meanwhile, from the amount of water specified in the recipe, prepare marinade. Cut thin garlic, lay out all the spices and vinegar into the water, let it boil.

3. Place the mushrooms in it and cook for another 10 minutes. Cool down. Spread on clean jars and put in the refrigerator. After 24 hours you can already eat.

Walked quickly pickled

Not all the owners will have a lot of time to pickle mushrooms, so woven the pickled fast - a simple recipe specifically for you.

Need to:

Wood
1.5 tablespoons of stone salt
1 tablespoon sugar
1 tablespoon of acetic essence
Carnation and pepper peas - 3 pcs.
Vegetable oil

How to cook:

1. The washed mushrooms will fill with water, bring to a boil, tapping the minimum half an hour until they fall. Call noise.

It is very desirable to drain the first water in 5-10 minutes in 5-10 minutes, in which garbage remains and harmful substances, to fill with cold water and disordered in it.

2. Prepare marinade from liter of water, salt, sugar and spices. When he boils, pour vinegar and put mushrooms. Boil another 5 minutes.

3. Put into sterilized banks. Follow the marinade almost up to the top and add more 1 tablespoon of vegetable oil to each jar. Close the covers, cool and store in the refrigerator. You can eat marinated swap recipe after 2-3 days.

Marinu Mushrooms Mushrooms

Marinated walkers in Korean

Acute Korean cuisine loved many. Therefore, pickled mushrooms to be pushed in accordance with its rules.

Take:

Love - 1 kg
2 Lukovitsy
2 cloves garlic
3 table Supplements of boiled water
Vinegar - 2.5 tables. Supplements
Sugar - 2 tables.
Salt - 1 teaspoon
Pepper red sharp

Recipe:

1. Walked to booke in salted water (2 tbscript per 1 liter) - 10 min. After boiling. Drain the water and leave.

2. Disstain the garlic, all ingredients for marinada mix. Pepper Put the taste.

4. Cut the thin straw bulb.

5. Place the onions and pushed by layers, repeating 2 times: L- O - L - O.

6. Fill the marinade, put the oppression and leave for 6-8 hours.

On average, 1 kilogram of fresh begins for one liter jar of pickled;
Liquid after the cooking of mushrooms, if the first water you are drained, can be used to prepare the marinade. So mushrooms will be much tastier;
With home marination, always remains a decoction, which is sorry to pour out. If it is really clean and fragrant, you can pour it into trays, freeze, then shifting into packages and stored in the freezer for soups and sauces;
Always sterilize banks and covers when preserving mushrooms for the winter;
If you do not like that pepper and carnation float in the marinade, it can be strained through a sieve.