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Cold-preserved donuts

Cold-preserved donuts

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The donuts are washed, cut into eighths, I admit, at this stage TataZmeu helped me;) and put in a large bowl, if you do not have a large one, then put in two, trying to keep the proportions. Meanwhile, mix the vinegar with the sugar, salt and spices. After the action is finished cleaned, sliced, add the mixture of vinegar, sugar, salt and myorodene, stirring gently so as to cover the entire composition of donuts. Cover and leave to rest overnight. The next day it is mixed from time to time, and if you had the donuts in two pots, now that they have been "left" they can be put in a single bowl, mixing so as to equalize the composition. I hope I didn't lose you along the way with the explanations: d I try to explain step by step, so that the skeptics understand (as I was: D)! So, let me come back!

After 12 hours you will notice that a sufficient juice has formed. After 24 hours, even 36 hours, depending on your time and patience, put the donuts in sterilized jars, add garlic and horseradish, then put the lids on and put them to rest, until the cold winter days, when they we will enjoy with delicious meat dishes;)

Patience, growth and success!

Donuts preserved in vinegar, as I do

Autumn has already set in this week, even though temperatures are rising slightly. Hello and last week's rain, the mushrooms are growing and I'm launching the autumn harvest campaign. In the morning, I saw a thick dew on the car windows and I thought, at first sight, that it was frost. But I calmed down quickly because I knew that the temperature last night was over 10 degrees C. Not for nothing but I have not populated so far the pantry with peasant pickles and donuts in vinegar as my wife does. The frost would have definitively finished our Romanian vegetables, which are still in the field. From the market traders I avoid buying the vegetables I intend to put for the winter (they are also brought from the Turks, grown in greenhouses), and not so much from the market (they are not always fresh and most of the assortments are also from the Turks are brought). There are still a few shops of local entrepreneurs in the cities, but the goods on the shelves leave much to be desired when it comes to quality (unfortunately, I think I do not know how to store it and / or do not have adequate space and it is certainly not profitable to bring with you At the shop).

Why this recipe? I remembered a recipe for donuts in vinegar that my mother and grandmother made, after the original recipe promoted in the canneries, where the jars with donuts / cucumbers in vinegar are sterilized in large pots, heated with steam. Grandmother and mother had a large pantry, next to the kitchen in the yard, they put whole donuts, in large jars, 3-5 liters, covered with cellophane (much later in capacity jars had not yet appeared on the market jars with tin lid with a tight lid, it had not been heard yet), which they sterilized in the cast iron boiler, lined with straw (barely moved by 2 healthy people), put on fireplaces, in the yard of the house, boiler where soap was made every spring homemade (using fat from pigs raised in the yard, used for pigs for the winter and all that was left as cooking fat).

How do we choose donuts? Donuts for vinegar can be well baked, bright red, not necessarily large and not grown with nitrogen / ammonia fertilizers. In other words, you must buy from the market, directly from producers (known and verified over time by each housewife) who use only natural fertilizer. Every housewife has the right to be fooled only once when she buys donuts. The risk of buying donuts that are not of quality, therefore unsuitable for preservation, is that they will falter in the jars during the winter.

Keeping cans in vinegar! According to this recipe, the donuts are kept, in the balcony of the block (not closed with double glazing), in a closed cupboard, for at least 2-3 years, going through several cold-hot periods.

Ingredients needed in the recipe: donuts, horseradish, onion, coarse salt, sugar, peppercorns, mustard seeds, bay leaves, food vinegar, wine (preferably white), 9 degrees.

Excluded! Under no circumstances will it be used to preserve pickles in vinegar, vinegar made from acetic acid, obtained from crude oil. Vegetables preserved with this vinegar do not last over the winter and do not taste good. I once tried, experimentally, the gel-fixed mixture for pickles, sold in an envelope. I had something to throw away that year.

Cut the onion into thin slices. Horseradish (consistent amount) is cut into larger pieces.

The donuts are washed well with cold water, cleaned of the seed rump and cut into pieces of the right size (depending on the jars used).

What jars do we use? Usually, we use the jars we have, but it is good to take into account how much is consumed at a table (there is no point in keeping open jars in the refrigerator). I use glass jars, with a tight lid, of 0.8 & # 8211 2 Kg. We must also take into account the storage space we have.

Jars and lids (especially if reused) are washed well with detergent and warm water, then rinsed under cold running water and drained. It is not a mistake if it dries in the hot oven of the stove, for sterilization.

Put onion rings, horseradish pieces, peppercorns, mustard seeds and bay leaves in jars.

The slices of donuts are placed in jars, one on top of the other, so that the gaps between the slices are filled as well as possible.

In each jar of 0.8 Kg put: a teaspoon of grated coarse salt, a teaspoon of top, caster sugar, 5 tablespoons of food vinegar, wine, 9 degrees.

Attention! For larger jars, calculate the amounts of salt, sugar, vinegar.

Fill the jars with cold water and cover.

It `s good to know ! Do not use chipped jars or reused lids with cuts or rust stains, scratches on the sealing sheet, with a damaged tightening / sealing system. During sterilization, the jars can be broken and / or sprayed with hot vinegar in the area. Donuts can change their taste during storage if bad lids have been used, even if the jars have been sealed and sterilized.

Closed jars with airtight lids are placed in sterilization / boiling pots. Thick, damp cloths are placed on the bottom of the vessel and on the jars. The vessel is filled with warm water.

For a constant boil, cover the pot with a lid and turn on the high heat on the stove.

Sterilizing the jars takes 15-20 minutes from the moment the water boils in the bowl.

The cooling of the jars with donuts in vinegar must be slow! Turn off the heat on the stove and leave the jars of donuts in vinegar, in the bowl covered with a lid, to cool slowly, at least until the 2nd day. After cooling the jars, the lids will be sucked and will seal perfectly.

The sealing of the jars is kept for at least 2-3 years, the jars being stored in the balcony.

The wonder of the jars stays in the same condition for 2-3 years. Vinegar donuts are served with fatty steaks, pork / sheep and more.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Do not hesitate to prepare your own pickles for the winter. You will be satisfied with your achievement. Even a savings on the family budget is welcome, taking into account market prices. There is no point in commenting on taste. Your donuts will taste, not being able to say the same about those in the trade.

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Donuts in vinegar, cold

Cold donuts in vinegar, an extremely simple recipe that preserves the vitamins and minerals of donuts. Everything is done cold, without much work, the donuts remain crispy, hard, extremely fragrant.

The donuts in vinegar are not missing from our pantry. We always have at least a few jars. I really like cold prepared donuts, they have something in addition to scalded donuts.

How to prepare donuts in vinegar, cold?

Now the markets are full of donuts, tomatoes, capsicums, cucumbers and eggplants, so it's time to start canning. I always liked this recipe because it is extremely easy to prepare and works well every time. In Teresa's recipe there is also a tip of a preservative knife (salicyl) that you can put or not.

Honestly, at 3 kilos of donuts, nothing happens if you put it on. Rather than making scalded donuts, I take better advantage of the vitamins contained in them and leave them raw, even if there is this small compromise with the preservative added in small quantities. Do as you think.

Donuts remain strong and crunchy from horseradish! In the original recipe there are (at choice) various spices: peppercorns, celery (leaf), cherry leaves, etc. I made them with black peppercorns, 3 bay leaves and a few strips of horseradish.

Here you will also find the recipe for cauliflower donuts for winter

Another great pickle recipe for winter is donuts stuffed with grapes & # 8211 see here.

All are family recipes, tested for years, for several generations.

Cold-preserved donuts

Cold-preserved donuts from: donuts, sugar, vinegar, salt, salicylate, bay leaves, celery leaves, horseradish roots.


  • 5 kg donuts (1 kg in a 1 l jar)
  • 250 g sugar
  • 1/2 l of vinegar
  • 4 tablespoons salt once
  • 1 teaspoon salicylate
  • peppercorns
  • Bay leaves
  • celery leaves
  • 4-5 horseradish roots

Method of preparation:

Wash the donuts. Cut them into 4, removing the stalks and seeds. Put the donuts in a large bowl and pre-salt the sugar. Stir, cover the pot and leave the donuts for 4-5 hours. Dissolve the salt and salicylate in the vinegar and pour them over the donuts.

Stir and keep the covered bowl in the refrigerator for 24-48 hours. From time to time, remove the bowl and stir. The donuts will leave their juice in the bowl. Arrange the donuts in 1 liter jars, pressing them lightly and interspersing peppercorns, bay leaves, celery leaves. Put horseradish sticks on top.

Pour the juice they left in the bowl over the donuts. Tie the jars with double cellophane.

Cold preserved cucumbers

Cold-preserved cucumbers are much easier to put on for the winter and are crispier than those we preserve by the method of scalding. I recommend you browse other recipes in the section with Canned and Pickles .

Cold preserved cucumber ingredient:
Cornison cucumbers,
Twigs of dill and dried thyme,
peppercorns, mustard seeds,
hot peppers (optional),
6 cups of cold water (300 ml cup),
2 dogs vinegar,
20 tablespoons sugar,
6 tablespoons bulk salt (coarse, iodine free),
1 tablespoon salicylic or preservative powder, (the given quantities reach for 4-5 jars of 800ml)

Preparing cold-preserved cucumbers:
We wash the cucumbers, clean the horseradish and cut it with sticks. Rinse the dill and dried thyme in cold water. Sprinkle the bottom of the jars with dill and thyme and then place the washed cucumbers nicely. We put mustard seeds, peppercorns over the cucumbers already placed in jars and among them we put 3 horseradish sticks and whoever wants the pickled cucumbers to be more spicy can add to 1 jar and a hot pepper.

The cucumbers being placed in jars, we start to prepare the pickling solution. In a bowl put the 6 cups of cold water and 2 cups of vinegar, 20 tablespoons sugar, 6 tablespoons bulk salt and 1 tablespoon salicylic acid (or preservative powder). Stir until salt, sugar and salicylum dissolve and then pour over the cucumbers in jars. We staple the jars and place them nicely in the pantry. We will notice that within 2 hours the cucumbers start to change their color. In about 2 weeks they are already perfectly pickled to be eaten.

This amount of prepared solution reaches about 4-5 jars of 800 ml. Depending on the number of jars, so many prepared solution portions. If you like sour cucumbers use: 5 cups water, 3 cups vinegar the rest of the ingredients remain unchanged.

PS. For 67 800 ml jars I used 48 cups of water, 16 cups of vinegar, 160 tablespoons of sugar, 48 tablespoons of salt and 8 tablespoons of salicyl (preservative powder).

Choose fresh, meaty and well-baked donuts.

Wash them, clean the stoves, seeds and cut them into strips. Put them in a large bowl.

Mix the vinegar with the sugar and salt in a bowl.

Pour the brine over the donuts and mix gently. Although it seems small for the amount of donuts, do not worry, the donuts will leave enough juice and the amount of liquid will be enough.

Cover them with a larger lid or tray and leave them at room temperature until the next day. From time to time, stir them so that all the pieces pass through the brine.

The next day, the donuts softened slightly and are already floating in the liquid.

Now you can sterilize jars and lids. This step is extremely important because if the dishes and their lids are not properly sterilized, the donuts will ferment.

Here (click), I wrote extensively about sterilizing cans.

Then we prepare the spices.

Now you can place the donuts in jars, pressing them gently. Alternate them with celery leaves, 2-3 strips of horseradish, a teaspoon of peppercorns, half a teaspoon of mustard seeds and a bay leaf in each jar.

When you have finished placing the donuts in jars, strain the juice and fill the jars.

If you want, you can put half an aspirin in each jar.

Screw on the lids, label the jars and place them in the pantry. In two to three weeks, the donuts are ready to be pickled. Good job and good appetite!

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Crispy cucumbers, preserved in cold brine - 2 wonderful recipes!

One of the most common ways of preserving cucumbers is to pickle them. Therefore, we will offer you 2 more recipes for salting cucumbers in cold brine, in 3 liter jars.

The recipes are very simple: anyone will be able to prepare them without difficulty.


The only condition that you must follow if you want to prepare this recipe is to keep canned food in the cellar or in a cool room in the basement. They change at room temperature.

Ingredients (for a 3 liter jar):

-2 oak leaves (optional)

hot peppers - to taste (optional)

-3 tablespoons salt (chewed, for salting).

1. Be sure to choose cucumbers from the right varieties for pickling. As a rule, on the sachets with seeds are indicated: pickles for pickles or salads.

2.Prepare the jars clean. It is not mandatory to sterilize them.

3.Wash thoroughly and dry all necessary ingredients.

4.Place all the leaves, dill umbrellas, garlic cloves (cut each one into 2-3 parts) and a few pieces of hot pepper on the bottom of each jar.

5. Cucumbers must be freshly picked. Before soaking, soak them in cold water for 30-40 minutes.

6. Without cutting off their heads and stinging them, place them compactly in the jar: the lower layer should consist of larger cucumbers, arranged in an upright position. Then fill all the gaps with smaller cucumbers.

7. Fill the jar halfway with clean, cold, unheated water. It would be best to use spring water or well. You can use bottled water. If the water is from the tap, you must filter it.

8. Dissolve the salt in a glass with the same type of water. It must be chewed, suitable for salting and in no case iodine. Fine, edible salt is not really suitable.

9. Pour the saline solution into the jar, then fill the remaining space with cold water so that it fills completely.

10. Cover the jar with a plastic lid and place it in the cellar or in a cool room in the basement. The cucumbers will be ready in a month.


Ingredients (for a 3 liter jar):

1.Put the prepared leaves, dill umbrellas, black peppercorns and garlic cloves (cut into 2-3 parts) on the bottom of a clean jar (it is not necessary to sterilize it).

2.Compact the first layer of cucumbers (preferably of equal size) in the jar.

3. Then, filling all the gaps, arrange the other cucumbers.

4. Dissolve the salt in a glass of cold, clean water. Pour the saline solution into the jar. If there is still undissolved salt on the bottom of the glass, add more water and dissolve it.

5. Fill the jar with cold and clean water up to the "shoulders". Place a horseradish leaf on the surface of the cucumber so that no mold forms, and then add water until you completely fill the jar.

6. Place the jar on a plate and cover it with a plastic lid - with the bottom up - and leave it at room temperature for 3 days. These days the fermentation process will take place. Therefore, some of the brine in the jar will spill.

7. In 3 days, pour saline into the jar to replace the one spilled in the plate. Cover the jar with a compact plastic lid and place it in a cool, dark place.

Pickled cucumbers according to this recipe are excellent preserved throughout the winter and are fragrant and crunchy.

If you want to use them for preparing salads, it is necessary to soak them a little or wash them very well with water.


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