Homemade Salting: 6 Recipes (Harvesting for the Winter)

Winter will ask what summer did ...

Summer is a long-awaited time for physical and mental relaxation. Sunbathing, travel, vegetable garden, mushroom berries - everyone has their own goal. In order for the winter to be full of summer memories, we stock up not only with photographs, but also with jars of pickled tomatoes, cucumbers, mushrooms and other things. Each housewife has her own way of salting and cooking. We have selected only a few "top" recipes that came from our grandmothers.

Before starting the salting process, containers must be thoroughly rinsed or sterilized. In our article, we offer 3 simple methods that any hostess can take note of (video at the end of the article).

For pickling tomatoes, you need to choose ripe, but dense vegetables so that none of them burst during the pickling process. The taste of the resulting pickles will also depend on the type of fruit. Here everyone chooses according to their taste.

Pickling tomatoes. The classic way

Ingredients for 1 three-liter can:

• tomatoes
• black currant leaves - 3-4 pcs.
• dill seed heads - 2 medium
• cloves - 2 pcs.
• cloves of garlic - 3-4 medium
• ground black pepper - to taste (instead of allspice, you can cut half a bell pepper)
• salt - 1.5 tablespoons
• sugar - 3 tablespoons
• vinegar - 1 teaspoon (70%)

Step 1. Put currant leaves, dill, garlic cloves, pepper, cloves on the bottom of the container.

Step 2. Slowly and without pressing down, fill the jar with tomatoes. Fill with boiling water, leave for 15-20 minutes. We drain the water into a saucepan.

Step 3. Bring the drain water to a boil.

Step 4. Add salt, sugar, vinegar to a jar of tomatoes.

Fill with boiling water, while the water should pour out a little over the edges, without leaving air in the jar. We roll up.

Step 5. Put the tomatoes in a warm, dark place, turned upside down (!). We wrap up with warm clothes or blankets. The next day we turn it over, put it away on storage.

Pickling tomatoes. Method number 2 (according to grandmother's recipe)

Ingredients:

• onion - 1 pc.
• carrots - 1 pc.

Brine for 2 liters of water:

• sugar - 1 glass
• salt - 1.5 tablespoons
• peppercorns - 10 pcs.
• bay leaf - 2 pcs.
• dill seeds - to taste

Step 1. We combine all the ingredients for the brine, bring to a boil.

Step 2. Cut onions into rings, carrots into strips. Place the chopped vegetables on the bottom of the container. You need to cut with good sharp with a knife, this affects both the beauty of the pickling and its taste.

Step 3. My tomatoes, remove the stalk, put in a jar.

Step 4. Fill with boiling water, leave for 10-15 minutes.

Step 5. We drain the water and immediately fill it with boiling brine.

Step 6. Add 1.5 teaspoons of vinegar. We roll up.

Step 7. Put the tomatoes in a warm, dark place, turned upside down. We wrap up with warm clothes or blankets. Turn the cooled jar over, put it in storage.

Pickling cucumbers. The classic way

Ingredients for 1 three-liter can:

• cucumbers
• black currant leaves - 3-4 pcs.
• dill seed heads - 2 medium
• cloves of garlic - 3-4 medium
• ground black pepper - to taste (instead of allspice, you can cut half a bell pepper)
• salt - 2 tablespoons
• sugar - 2 tablespoons
• vinegar - 1.5 teaspoon (70%)

Step 1. Put currant leaves, dill, garlic cloves, pepper on the bottom of the container.

Step 2. Without pressing down, fill the jar with cucumbers. Fill with boiling water, leave for 10 minutes. Drain the water into a saucepan and bring to a boil.

Step 3. Add salt, sugar to the cucumbers (for those who like sweeter cucumbers, you can put more sugar), vinegar. Fill with boiling water. We roll up.

Step 4. We put the jar in a warm, dark place turned upside down. We wrap up with warm clothes or blankets. The next day we turn it over, put it away for storage.

Mackerel salad

Many hostesses boast great salads, which are also rolled up and stored until winter. These can be salads with beets, eggplants and even fish.

Ingredients:

• mackerel - 6 pcs.
• onions - 1 kg.
• carrots - 1.5 kg.
• tomatoes - 2 kg.
• salt - 2 tablespoons
• sugar - 200 g
• vegetable oil - 1 glass
• vinegar - 2 teaspoons (70%)
• black pepper - to taste
• bay leaf - to taste

Step 1. Peel the fish fillet, cut into cubes.

Step 2. Cut the onion in half rings, grate the carrots on a coarse grater, grind the tomatoes through a sieve (or pass through a juicer). Combine all vegetables, add spices, boil for 30 minutes.

Step 3. Add fish, cook for 1 hour, stirring occasionally.

Step 4. Add vinegar, stir, remove from heat. We lay out the banks. We roll up.

Step 5. We wrap the upside down banks in warm clothes or blanketsa. When they cool down, turn over, put away for storage.

Capelin salad

Ingredients:

• tomatoes - 3 kg.
• carrots - 1 kg.
• onions - 0.5 kg.
• beets - 0.5 kg.
• fresh capelin - 2 kg.
• vegetable oil - 1 glass
• salt - 3 tablespoons
• sugar - 4 tablespoons
• vinegar - 1 tablespoon

Step 1. Cut the onion in half rings, fry in vegetable oil.

Step 2. Scald the tomatoes with boiling water, remove the skin. Cut into cubes.

Step 3. Beets, carrots, rub on a coarse grater.

Step 4. Combine all prepared vegetables, bring to a boil, simmer for 1 hour.

Step 5. Add capelin, cook for another 1 hour.

Step 6. Add vinegar, stir, remove from heat. We lay out on containers, roll up.

Step 7. We wrap the jars upside down in warm clothes or blankets. When they cool down, turn over, put away for storage.

Pickled mushrooms

And what summer can do without mushrooms? Is there a person who doesn't like collecting them? Before picking a boletus or pounced on a meadow of honey agarics, we appreciate their beauty for a long time, marveling at the imagination of Mother Nature, and smile with love ...

Marinade:

• water - 1 liter
• bay leaf - 1-2 pcs. (taste)
• black peppercorns - 10 pcs. (taste)
• cloves - 2 pcs.
• salt - 4 teaspoons
• sugar - 2 tablespoons
• vinegar - 3 teaspoons (70%)

Step 1. Cook fresh mushrooms in salted water for 15-20 minutes. We put it in a colander. We lay out in containers.

Step 2. We connect inAll ingredients for the marinade, cook until boiling. Remove from heat, pour into jars. We roll up.

Step 3. We wrap the mushrooms upside down in warm clothes or a blanket. After cooling, turn over, put in the refrigerator.

Winter is not only New Years, snowmen and vacations. These are also goodies prepared by the loving hand of a mother or grandmother. Nature feeds us in any season, providing an opportunity to prepare a variety of dishes for long-term storage. The main thing is not to forget to pass the recipes on to your children.

Sterilizing cans - 3 easy ways