au.blackmilkmag.com
New recipes

Vegetable for the winter

Vegetable for the winter


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Vegetables for winter:

Grate all the vegetables, mix with the celery leaves and salt and leave for 12 hours. After that, they are put in a jar and a little aspirin is put on top (the preservative said the recipe, I put aspirin in everything and I didn't have any problems). Take great care to cook it because it is very salty, put a spoonful of the composition and do not add salt unless necessary.


Vegetable for winter

Peel the washed tomatoes and cut them into slices suitable for eating. Put them in a larger bowl.
Peel a squash, grate it and squeeze the juice. Cut them into strips or into suitable pieces and put them over the tomatoes.

Add the green parsley, salt, mix well and leave to stand for a few hours, so that the flavors blend in and leave the juice. Fill the sterilized jars, portioning the vegetables and the juice left by them, screw the lids on and place them next to each other on the stove tray.

Put in the oven in the cold oven, on the right heat. From the moment the composition starts to boil, reduce the heat to a minimum and leave the jars in the oven for 60 minutes.
Transfer the jars between the beds and leave until they cool completely.

Label and give to the pantry.
Ideal for soups, stews, sauces, etc.
The tastier it is, the easier it is to prepare.
Vegetable in a jar will enrich your dishes from mid-winter, with the aroma of summer.


Vegetables for winter & # 8211 only good to add to soups and broths

Not a year goes by without preparing a few jars of vegetables for the winter. Homemade vegetables, prepared according to the recipe below, give a very good taste to the food. It can be added to soups or broths.

Ingredients for vegetables:

  • 1 kg peeled carrot, 1 kg peeled onion
  • 1 kg bell pepper, 1 kg tomatoes, a bunch of parsley
  • 1 bunch of dill, 1 kg of salt

How to prepare vegetables?

First of all, we prepare the jars and lids in which we are going to put the vegetables. Sterilize the jars in the oven and the lids in a pot of boiling water.

Now we can prepare vegetables and greens. We clean the carrots and grate them. Peel an onion and finely chop it. Peel a squash, grate it and cut it into small cubes.

Finely chop the dill and fresh parsley. Transfer all the chopped vegetables and herbs in a large, large bowl.

Cut the tomatoes into pieces and put them in a blender or meat grinder. Add salt over the tomatoes and mix very well.

Add the salted tomato puree to the bowl with chopped vegetables. We mixed everything very well. Then transfer the vegetables to sterile jars. We press well with a spoon when we put the vegetables in jars, to stuff it.

Cover the jars with sterile lids. We screwed the lids well. Store the jars with vegetables in a cool place, in the refrigerator or in the cellar.

If we make a food in which we plan to add vegetables, we do not put salt before. We add salt only after we put the vegetables, so we don't risk making a salty food. Have fun with your loved ones and increase your cooking!


Steps

We choose healthy fleshy and ripe tomatoes.
Cut the tomatoes into the right cubes. We clean the peppers and remove the seeds.
We cut the washed larch into small pieces.
Cut the peppers into slices.

Put the vegetables in a bowl in which we can mix them, add coarse salt and let the flavors penetrate a little and leave a little juice for about 5 to 10 minutes.

Meanwhile, we prepare a large pan in which the jars will boil, we put a towel on its bottom.
We fill the jars with vegetables and distribute the juice that was left with a spoon in all the jars.
We staple the jars and put them wrapped in towels in the pan. Put the water close to the mouth of the jars and let it simmer. Leave for 40 minutes after the water starts to boil.

We cover the jars and let them cool in the water in which they boiled, then we place them in the pantry.
We can put an aspirin in 1 kg of vegetables when we put salt.
Boiled in a bain marie and stored cold, they will last all winter.
Have fun.


Steps

We choose healthy fleshy and ripe tomatoes.
Cut the tomatoes into the right cubes. We clean the peppers and remove the seeds.
We cut the washed larch into small pieces.
We cut the peppers into slices.

Put the vegetables in a bowl in which we can mix them, add coarse salt and let the flavors penetrate a little and leave a little juice for about 5 to 10 minutes.

Meanwhile, we prepare a large pan in which the jars will boil, we put a towel on its bottom.
We fill the jars with vegetables and distribute the juice that was left with a spoon in all the jars.
We staple the jars and put them wrapped in towels in the pan. Put the water close to the mouth of the jars and let it simmer. Leave for 40 minutes after the water starts to boil.

Cover the jars and let them cool in the water in which they boiled, then place them in the pantry.
We can put an aspirin in 1 kg of vegetables when we put salt.
Boiled in a bain marie and stored cold, they will last all winter.
Have fun.


Vegetables for soups (in a jar)

Vegetable for soups. Vegetables in a jar. How to put vegetables for the winter in the jar. Vegetables for winter with greens and fresh vegetables. Finely chopped vegetables and greens, ready to be used in soup, broth or other winter dishes.

I said that this month we are preparing the pantry for the winter, so here we come to a simple recipe vegetable for soups, put in a jar, with salt and without preservative. There is also the method of preserving frozen vegetables for soups, but I will write about this separately so as not to confuse things.

For now, let's see what we do with it vegetable for soups to put it in jars for the winter, with salt. It is a very good method to keep the vegetables when we do not have much space in the freezer but we still have room in the pantry. A bit difficult in the small apartments in the block, but maybe you can find room for a few jars of vegetable for soups.

Rather than buying vegetables in winter, which we all know are partly not so healthy given the fact that they are forcibly ripe and do not taste good, we better make an effort and put the vegetables with salt in jars in autumn. At least we know we use fresh and tasty greens and vegetables.

It's not that complicated to put vegetable for soups, in a jar, with salt. It is even a simple and quick recipe known since ancient times. I will give you some relative quantities of vegetables and greens to put in the jar, but the idea is that you can preserve in this way any combination of vegetables, in any quantity, depending on your tastes.

See below 3 options for storing vegetables.
Subscribe to the Youtube channel too!
Click on the bell for news!

Just keep in mind that salt is calculated one tablespoon (20 grams) per kilogram of mixture and if you still want to put preservative (I did not put) use one gram of preservative per kilogram of mixture. Simple, right? :)


  • 3 kg tomatoes
  • 1 kg carrots
  • 1 kg of bell pepper (capia or donut)
  • 2 large celery roots (or 5-6 celery stalks)
  • 3-4 parsnip roots
  • 4-5 parsley roots
  • a bunch of celery leaves
  • 2 tablespoons grated coarse salt

We wash and clean the vegetables and the roots. We chop the tomatoes, peppers and celery leaves of the desired size and we put the roots on the grater with large meshes. We put them in a large bowl and add salt.

*I I can't find parsnip and parsley root here, but if you have where to get it, put them, they will give a wonderful taste to the soups.

Mix well and set aside for half an hour to let the juice.

Meanwhile, we prepare washed and sterilized jars.

A complete article on how to sterilize cans can be read here (click).

Fill the jars with vegetables and a few tablespoons of the juice left and press well.

We screw the lids and put the jars in a large pot on the bottom of which we placed a kitchen towel. We fill the pot with water to the lids of the jars and boil for 25-30 minutes on low-medium heat, from the moment it boils.

After cooling, we label the jars and store them in the pantry.

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Vegetables for winter & # 8211 only good to add to soups and broths

Not a year goes by without preparing a few jars of vegetables for the winter. Homemade vegetables, prepared according to the recipe below, give a very good taste to the food. It can be added to soups or broths.

Ingredients for vegetables:

  • 1 kg peeled carrot, 1 kg peeled onion
  • 1 kg bell pepper, 1 kg tomatoes, a bunch of parsley
  • 1 bunch of dill, 1 kg of salt

How to prepare vegetables?

First of all, we prepare the jars and lids in which we are going to put the vegetables. Sterilize the jars in the oven and the lids in a pot of boiling water.

Now we can prepare vegetables and greens. We clean the carrots and grate them. Peel an onion and finely chop it. Peel a squash, grate it and cut it into small cubes.

Finely chop the dill and fresh parsley. Transfer all the chopped vegetables and herbs to a large, large bowl.

Cut the tomatoes into pieces and put them in a blender or meat grinder. Add salt over the tomatoes and mix very well.

Add the salted tomato puree to the bowl with chopped vegetables. We mixed everything very well. Then transfer the vegetables to sterile jars. We press well with a spoon when we put the vegetables in jars, to stuff it.

Cover the jars with sterile lids. We screwed the lids well. Store the jars with vegetables in a cool place, in the refrigerator or in the cellar.

If we make a food in which we plan to add vegetables, we do not put salt before. We add salt only after we put the vegetables, so we don't risk making a salty food. Have fun with your loved ones and increase your cooking!


Vegetables for the winter (in a jar)!

This universal vegetable mixture is prepared without heat processing and freezing. That's why it retains its original taste, incredible aroma and all the vitamins. We add it to soups, broths, meat dishes, sauces. Save his recipe and prepare it every year!

INGREDIENT:

-500 g of red bell peppers

-500 g of yellow bell peppers

-200 g of parsley and dill

-2 tablespoons of Provence herbs or other mixtures that you like (optional).

Weigh the vegetables after cleaning.

METHOD OF PREPARATION:

1. Peel the bell peppers, seeds and ribs. Cut the red peppers into cubes, and the yellow peppers - in the form of short, thin strips (of course, you can cut them all into cubes or strips: this does not affect the taste of the vegetables).

2.Put the carrots through the large grater.

3. Remove the tomato stalks, then scald them for 20 seconds with boiling water. Then peel them and cut them into cubes.

4.Crush the parsley and dill.

5.Put all the prepared ingredients in a large bowl. Add the herbs of Provence and salt. Mix very well.

6.Transfer the resulting composition into clean, dry jars. Cover them with clean lids and keep them in the refrigerator.

7. When using vegetables, do not forget that they contain salt. Usually, we add the vegetables first and only then add extra salt to the food, if necessary. In principle, a tablespoon of vegetables is enough for a small saucepan, and in the case of other dishes, orient yourself according to their taste.

In our case this amount of vegetables is enough until next spring.

The large amount of salt is necessary, because it plays the role of preservative: it does not allow the development of bacteria and fermentation of vegetables.


Vegetable soup in a jar!

With this vegetable at hand, in winter you will quickly prepare the tastiest soups. We recommend that you prepare it now, from vegetables full of vitamins, taste and aroma!

INGREDIENT:

-200-250 ml of refined sunflower oil

-a teaspoon of lemon salt.

From these ingredients we obtained 6 jars of 500 ml of vegetables.

METHOD OF PREPARATION:

1.Wash and clean all vegetables.

2.Cut the tomatoes, onions, hot peppers and sweet peppers into pieces. Pass them through the meat grinder (we recommend chopping the hot peppers before the sweet ones, to avoid skin lesions while washing the meat grinder). Transfer them to a large saucepan with a thick bottom (preferably aluminum or stainless steel).

3.Put the carrots and beets through the large grater. We used the food processor for this purpose. Add them to the pan with the other ingredients.

4. Mix the vegetables very well.

5.Add the oil. Stir.

6. Put the pan on the fire and bring the vegetables to the boil. Then reduce the flame to a minimum and, stirring periodically, boil it for 60 minutes. You do not have to cover it with a lid.

7. Chop the greens (we used dill, parsley and basil). Add them to the vegetables after the first 30 minutes of boiling.

8. 10 minutes before the end of cooking time, add salt, sugar and lemon salt.

9.Transfer the boiling vegetables into sterilized jars. Cover them immediately with sterilized lids and close them tightly.

10.Turn the cans with the lids down and let them cool. You don't have to wrap them!


Video: Vegetables in English


Comments:

  1. Huon

    This - is nonsense.

  2. Daktilar

    It is remarkable, very good information

  3. Halirrhothius

    Yes, really. So it happens.

  4. Eleutherios

    Seriously!

  5. Sidwell

    Something my private messages are not sent, an error ...



Write a message