Pickles recipes

Today I would like to tell You how to prepare for the winter delicious crunchy cucumbers, blanched in vinegar (without sterilization). The original recipe, and the marinade not need to cook: just enough to blanch the cucumbers in vinegar, add in a jar ingredients for marinade and pour boiling water. Watch my video and preservative along with me!

Don't know where and how, and we have in the Krasnodar region did not really appreciate this wonderful mushroom, Russula. Take it if there is nothing in the woods there. I think Russula is not worse than other fungi. Never walk past a bright, festive scattering of these glorious mushrooms! And they meet in the forest more often than other mushrooms. Delicate, fragile, with a distinctive nutty flavor. Several of you can cook a lot of delicious dishes:they can be boiled, fried, baked, prepare them to salads, sauces. But you can prepare for the winter, to marinate. Of course, it's not mushrooms, BUT! In winter, with boiled potatoes, and under the pile of white... My husband says that the taste of Russula, prepared according to this recipe, very similar to pickled in a barrel of mushrooms.

This recipe was given to me by my friend, aunt Olga, and I called the recipe from aunt Ollie. Tasty, tender. It is easy to do. Try.

Super salted fat Hungarian with a sharp taste of red pepper and a subtle garlic flavor. This recipe is for those who are able to wait, as the fat is cooked 8-9 days. And then will be awarded an unusual and delicious snack!

Most popular Korean dish, without it the Korean table, not the table. There are lots of recipes Kim Chi, and this is the easiest.

The taste of these cucumbers will not leave anyone indifferent. But this recipe is not for those who like sweet pickles. It's a cucumber with a "MALE CHARACTER" - sour, spicy, crunchy. Despite the fact that there's vodka under a pile of appetizer at the time. Well, the hosts are ideal to pickle, or brine, Olivier. On the website the recipe was published in 2009, but the author writes that it is necessary to store them in the cold for long. I want to remind you the recipe for these incredibly delicious cucumbers, and say that they are stored perfectly and in the room. To me, when a good large preparations, and stored for 2 years without losing taste. From early childhood they loved my daughters, but 2-year-old grandson, just squints with pleasure

Mixed vegetables quick cooking

I must say that in the Caucasus tursha is in Ukraine - borsch-every family has its secrets, their proportions, their components. Overall, perhaps. only one thing: it's pickles, made of green beans. Today I will tell you and show you how to prepare turshu my neighbors - Susanna and Arsen Melkonyan, of course, with their secrets and my clarifications. So, today we have tursha on-malkhansky passed through my experience. Done for long and the pleasure immensely.

Pepper, canned in tomato for stuffing in the winter

Kimchi (spicy Korean cabbage) There are over 100 varieties of kimchi, which differ not only by ingredients, region cooking, but by the time of salting and cooking technology. For the preparation of kimchi using garlic and red pepper, but also other products, from the common to the exotic. For example, some Korean cooks add in kimchi, ginger, sesame seeds, carrots, pine nuts, pears, chestnuts, seaweed and even salty little shrimp and oysters. I was making kimchi several times using different recipes, but this recipe for me was the most delicious and simple. Recipe taken from the book of Ilya Lazerson "Cabbage on the table is not empty". By the way, the other day we went to visit, and I brought the cabbage, I'll tell You honestly - world appetizer!)))

Now the preservation time and many people make preparations for the winter. I want to offer the option of a starter of tomatoes under a nylon cover. A very simple recipe to cook, anyone can cook and not only. And the spicy taste will not leave anyone indifferent!

The tomatoes turn out delicious. Interestingly, these tomatoes can roll, even if there are no spices for pickling. Still really good. And what a pickle! Recipe read in the newspaper "My family", for which they thank you.

Recently told me about this recipe was tried, liked, tasty and quick, I decided to share with you.

Our family always gave preference to the cucumbers, but one day the mother-in-law borrowed the recipe tomato from a friend and spun a couple of jars of what later regretted, because the whole family appreciated the result to "5". Now I spin in the winter a tremendous amount of tomatoes, they are sweet and sour. As brine is consumed even faster than eating tomatoes. Decided to share the recipe, because I'm sure that the result will be satisfied.

Don't believe the hype! Make "Pickled cucumbers" at home in 24 hours! Here is the recipe...

"Herring, mother, all snacks snack. ...Well, no, the cucumber is better... Scientists with the creation of the world and think nothing smarter than pickle did not come up" how can you not agree with the statement of the great classics?! Do you like strong, crisp, salty sweet — sour pickle!!!??? Yes, Yes, such work cucumber for this recipe. Highly recommended!

This frequenter of most of the feasts in particular needs no introduction. Unlike his brother - pickled cucumber, salted cucumber leavens naturally. This produces lactic acid, and the fermentation process provides bacteria living in fresh cucumbers. So a natural!

I've been trying to find a recipe for sauerkraut, I tried many recipes and finally found, I want to share with You this simple recipe.

My husband just loves pickles and he did not eat, those who twirled in jars for the winter, I make him fall in a normal pot!

Very tasty and, most importantly, always get a lush green. Doing so cucumbers for 3 years.

Offer salt the cucumbers with thyme. Thyme - a plant with strong antimicrobial properties and brine with him for a long time does not spoil. And he will add a flavor nuance to traditional dill and garlic, that we love so much in the salted cucumbers.