Recipes preparations of seasonings and snacks for the winter at home

So the summer time has come, when you can indulge yourself with fresh onions, dill, cucumber just plucked from the garden bed, pick sweet fruit, eat some fruit.

But time passes, it is time to harvest the mass and the question arises of its safety for the long winter season, until the next harvest.

Not everything grown can be stored for a long time, and the desire to diversify your table with different delights is not surmountable.

Preparations for the winter

It is time for preparations for the winter, it's not easy, and troublesome, but believe me, it's worth it.

We decided to offer you some recipes with photos of such blanks, such a small overview of the spices to the dishes, delicious snacks that can be prepared at home, simple and useful.

Let's start with the simplest, we will tell you a few recipes, how to prepare seasonings for the winter, without which not a single dish, which gives flavor and piquancy, is used for decoration.

Preparations for the winter of spicy vegetables

Dill harvest recipes

Cutting dill for blanks

Dill is one of the most common seasonings. The greens of this plant are aromatic, rich in vitamins. For example, vitamin C, in the leaves of dill is more than 3 times in lemons, and the level of carotene is the same as in ripe tomatoes. Other vitamins, mineral salts, he is also far from offended.

You can use it with almost any dish - meat, fish, vegetable, fill them with salads, sauces, soups.

Dill dry salted

salted dillRinse the young dill or its leaves well under running water, shake and dry.

Finely chop on a wooden board, mix well with salt (140 - 250 g of salt per 1 kg of dill). Prepare clean jars, put them tightly under the very neck, roll up and put stored in a dark cool place.

 

Salted dill

Rinse fresh dill with running water, dry, cut about 1 cm long, mix with salt (200 g of salt per 1 kg of dill), put tightly in cans on hanger, pour boiling salt solution (800 g of water 200 g of salt), under the very top.

Immediately roll up the lids, put stored in a dark and better, cool place.

Marinated Dill

marinated dillDill sort, rinse well, cut into pieces.

Lay on the bottom of the jar peeled garlic cloves, bay leaf (3-liter jar of 3 - 4 cloves of garlic and 2 - 3 bay leaves), pour hot marinade, sterilize for 20-25 minutes.

Store in a cool place.

The composition of the marinade to 4 cups of water: 1 cup of 9% vinegar, 50 - 100 g of sugar, 50 - 80 g of salt.

Frozen Dill

Frozen dillCarefully sort out the dill, at least rinse thoroughly in several waters.

You can cut in different sizes, depending on why you plan to use it later. It is best to decompose into plastic bags in small portions, roll up the bags in order to remove excess air, tie it up and put it in the freezer.

Dried dill for seasoning

Rinse the fenced dill well and dry by hanging in bunches.

Finely chop, put it on the paper in the oven, dry at 40 - 45 degrees, occasionally stirring it. It will take you 2 - 3 hours to do this, then lay them out in plastic bags, tie them well or in glass jars with lids and store in a dark, dry place.

Parsley Harvesting Recipes

Parsley root and leaves

For a rather long time, parsley was considered an ornamental plant, used for bouquets and home decoration.Then it turned out that it possesses tremendous healing properties, only about two hundred years ago it took a worthy place in cooking and became known as a spicy vegetable.

Parsley salty

pickled parsleyParsley leaves, rinse well, dry, finely chop and mix with salt (100 g of parsley, 20 g of salt - this is 1 tin spoon).

Sterilize the jars, having them pressed tightly in them, so that the juice appears on top, put the parsley.

Roll up the lids and store in a cool place.

 

Parsley Marinated Parsley

pickled parsleyCut into slices, well washed, peeled, selected parsley roots. Throw them for 2 - 3 minutes in boiling salted water (for 1 liter of water - 30 g of salt and 3 g of citric acid), drain into a colander, pour in cold water, let it drain well.

Spread in cooked sterilized jars, pour marinade and pasteurize - 20 minutes, half-liter and 25 minutes, liter.

For the marinade for 4 cups of water you need 1 cup of 9% vinegar, 2 tablespoons of salt, 70 g of sugar, 3 cloves of garlic, 2 bay leaves, and other spices for your taste and taste.

Frozen Parsley

Freeze parsley in the same way as frozen dill, as described above.

Celery Recipes

Celery

In ancient Greece, celery was considered one of the most aromatic plants. Wreaths of its leaves covered the heads of the victors in sports, and on solemn days, and festivities decorated houses and temples. Like dill and parsley, this plant has powerful healing properties and is widely used as an aromatic agent in cooking.

Three types of celery are grown - pediceous, leafy and root, all of them are healthy and nutritious. The first two are the most rich in vitamins, but the root is the most fragrant.

Celery Leaves Dry Salted

For 1 kg of celery you will need 200 - 300 g of salt.

Well washed, dried leaves cut and mix with salt. Tightly put in clean jars, when the juice comes out on top, roll up the lids and put stored in a dark cool place.

Pickled celery leaves

Pickled celery leavesRinse the leaves in running water. Take a clean liter jar and put 2 - 3 cloves of garlic, 1 bay leaf, put celery leaves, pour marinade, put in boiling water to be sterilized for 25 minutes.

Marinade is prepared for 4 cups of water, 1 cup of 9% vinegar, 50–80 g of salt, 60–100 g of sugar.

 

Pickled celery roots

Celery rootCelery roots are well washed, cut the side roots, crown, peel and cut into slices.

2 - 3 minutes boil in under salted boiling water (for 1 liter of water - 30 g of salt and 3 g of citric acid), drain into a colander, rinse with cold water, wait until the water is well drained.

Fill the prepared clean jars on the shoulders and fill with hot marinade, sterilize in boiling water for 20 minutes, half-liter and 25 minutes liter.

Marinade is made on 4 cups of water - 1 cup of 9% vinegar, 1.5 tablespoons of salt, 2 tablespoons of sugar, 3 - 4 buds of cloves, 3 - 4 peas of black pepper 2 bay leaves.

Dried celery

Celery leaves are dried in the same way as dill, for a description, see the above recipe for dried dill for seasoning.

Canned greens

Greens for canning

Natural nettle

This is a common plant, which is sometimes very difficult to get rid of in gardens and gardens, from which you can get a good burn of the skin when we try to tear it out and throw it out, has quite unique abilities to cure our ailments, and the soup from young nettle is tasty, and seasoning to different dishes is also not replaceable.

For canning and harvesting for the winter, you need to take fresh young nettles, rinse them well with cold running water and cut them into pieces of 8 - 10 cm long. Put them in a saucepan, cover with hot water and boil. In hot form, decompose into cans and sterilize 35 liters, half-liter 25 minutes. Cover with lids and store in a cool dark place.

Canned Sorrel

Canned sorrelRinse well, chop with a sharp knife into small pieces, mix well with salt (10 g of salt per 100 g of sorrel), put them tightly in jars, close with lids. Keep in a cool place. It is not recommended to freeze.

 

 

Preparations for the winter delicious seasonings

Preparations for the winter - adjika

Adjika

To make traditional adzhika, take 3 kg of ripe tomatoes, 0.5 kg of green pepper, 0.5 kg of garlic, 3 pods of hot pepper and a bunch of parsley, rinse everything thoroughly, peppers from the grains and mince, mix well to taste.

Spread on cans, close with plastic covers, put stored in the refrigerator.

Adjika with horseradish

Adjika with horseradishTake 7 kg of ripe tomatoes, 2 kg of sweet pepper, preferably red, green, yellow, 700 g of garlic, 1 - 3 pods of hot red pepper, who love very spicy - more can be, 1 horseradish root.

Rinse all well, peppers from grains, peel root, mince.

Add 1.5 - 2 spoons of sugar and salt to taste. Mix well, you can add finely chopped dill, parsley, celery to taste. Let it brew, spread on banks. Cover with plastic covers and store them in a cool place.

Horseradish seasoning

Horseradish seasoningTake 1 kg of horseradish, rinse, peel it, skip through a meat grinder or grate, remember that with this procedure you will have to shed tears, so stock tight glasses.

Add 80 g of sugar, 40 g of salt, mix well, if the mass is dryish, you can add a little water or beet juice.

Arrange in small jars and close the lids. Store in a cool place.

Seasoning for meat dishes

Collect unripe gooseberries, dill, garlic. Rinse well, mince. Mix well, put in small jars (for 1 kg of gooseberry - 200 g of dill and 100 g of garlic). Store in a cool place.

Add sugar to taste before use.

Preparations for the winter delicious snacks

Preparations for the winter vegetable snacks

Recipe "Red" snack

Take:

  • 2 kg ripe tomatoes
  • 1 kg of sweet peppers preferably red, green, yellow
  • 0.5 kg onions
  • 0.5 kg of carrots

Rinse well, peel, cut, mix, add 1 tbsp. vegetable oil, 1.5 tbsp. l vinegar, 2 tbsp. l salt and spices to your taste.

Put, while stirring, boil as soon as it boils, reduce the heat and extinguish for 30 minutes.

Spread hot in sterilized jars, roll up the lids, wrap until completely cool. Store in a cool place.

Horseradish snack

Billets for the winter - horseradish snack100 g of horseradish root, 100 g of garlic, peeled, rinsed, 1 kg of ripe tomatoes, washed and mince.

Add salt, vegetable oil to taste and mix well.

Spread out on cans, close the lids, store in a cool place.

 

Snack roe

Snack roeNow we will offer a recipe for delicious vegetable caviar made from beets. Take 1 kg of beets, 200 g of onions, peel, rinse and together with a bunch of parsley, pass through a meat grinder.

Pour in 250 g of tomato sauce and ¾ cup of vegetable oil, add the crushed pod of bitter pepper. Mix well, put in a saucepan, stew on low heat until cooked.Spread out on clean banks, cork and store in a cool place.

Eggplant with pepper

Eggplant AppetizerTake 3 large onions, finely chop and fry in a frying pan in vegetable oil until golden brown.

4 large sweet peppers, wash, peel off the seeds, chop and add to the onion, as well as put 3 young eggplants into the whole mass, finely chopped, boiled and peeled.

Add 2 tablespoons of tomato paste, salt, stir and stew on low heat for 1.5 hours until cooked, not forgetting to stir occasionally.

Spread out on sterilized jars, close hermetically, store in a cool place.

Autumn snack

Cabbage snack "Autumn"Ingredients: 2.3 kg of white cabbage, 2.2 kg of ripe tomatoes, 1.5 kg of carrots, 2 kg of sweet pepper, 2 kg of onions, 1 pod of bitter red pepper, 3 dessert spoons of vinegar.

Rinse all vegetables well, peel and chop, salt to taste.

Pour vinegar and mix thoroughly. Leave on 2 - 2.5 hours to insist the snack, spread on banks.

Sterilize half-liter jars for 30 minutes, liter 40 minutes, roll up the lids and store in a cool place.

Snack "Winter"

Preparations for the winter appetizer of vegetablesTake 3 kg of ripe tomatoes, cut them into large slices.

Peel 1 kg of onion and cut into half rings.

25 - 30 medium-sized (red, yellow, green) bell peppers skewered with straws.

Take a large grater and grate 1 kg of carrots.

Salt and mix well.

Add 1 cup of vegetable oil, put on the fire and cook for 20 minutes, then pour 1 cup of sugar, continue to cook for another 20 minutes.

Prepare sterilized jars, in them spread out the hot salad. Roll up the covers.

Store in a cool place.

Preparation for green borscht

Sorrel, dill, parsleyHow nice in the winter to cook green borscht with fragrant fresh greens, made from herbs grown in your garden.

Take 500 g of sorrel, 500 g of green onions, 250 g of dill, 100 g of parsley and 75 - 100 g of salt.

Rinse the greens well, finely chop, mix with salt, and gently rub everything so that the juice is separated. Spread on small jars, sterilize in boiling water for 20 minutes, for a liter 25 minutes. Keep in a cool place. Before adding to borsch, rinse in running water to remove excess salt. Bon appetit and tasty borscht.



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