Recipes from Luiza Nilovna, "Hrenovina" and others - "Tasty" season

Recipes from Luiza Nilovna,

Interesting and tasty preparations from experienced gardeners

Recipes from Luiza Nilovna Klimtseva

Veselchak bean salad

For convenience, I measure chopped vegetables in half-liter jars. So, rinse 1 such a jar of dry beans and soak overnight (practice has shown that a salad with colored beans is tastier - not white). Cut bell peppers into one jar into strips. Grind ripe red tomatoes in a meat grinder - 3 half-liter cans. Grate one can of carrots on a coarse grater. Cut 150 g of onions into half rings.

Pour 2/3 cup of vegetable oil into a saucepan (I use unrefined oil), 350 g of water, half a glass of sugar, 1.5 tablespoons of salt without top, add bay leaf, black peppercorns, a small piece - about 3 cm of hot paprika. Put all vegetables in a saucepan. Cook until the beans are cooked. At the end of cooking, add 2 tablespoons of vinegar. Arrange in sterile jars, roll up the lids and wrap the jars in warmth.

This is a traditional recipe that I have been using for many years. In recent years, I have become convinced that it is better to take twice as many beans. In my opinion, this salad tastes better. The same salad can be prepared using rice or barley instead of beans. Cook for at least an hour. The lettuce yield is about 2.5 or 3 liters, if you take more beans.

In our family, another blank is in great demand:


Pass 1 kg of ripe tomatoes through a meat grinder. Salt (slightly saltier than usual) - about 1 tbsp. a spoonful of salt with a slide. Grind 200 g of horseradish in a meat grinder. We do it in a manual meat grinder. Pour horseradish into tomatoes, mix. Then put in sterile jars. Keep refrigerated. This crap is very good for cold or hot dishes on a piece of bread.


Once in Rostov I learned this recipe from my Armenian neighbors. True, with them it was very sharp. Over time, I developed my own recipe for adjika. I will share it with the young housewives.

We take 1 kg of ripe tomatoes and 1 kg of sweet peppers (peppers of non-thick-walled varieties are better suited. I have the Fryn Type variety - it gives long, not very juicy peppers). Grind everything in a meat grinder. Then salt - about 2.5 tbsp. tablespoons of salt with a small slide. Then grind 1 faceted glass with a slide of peeled garlic - about 350 g (do not regret garlic! It is both a preservative and the creator of a spicy aroma). You can add 1 bunch of fresh or frozen cilantro, and grind it too. Mix everything, let stand in a saucepan for 2-3 hours, and more is possible. Then stir again, taste and place in ketchup jars or bottles. Keep refrigerated.

Tomatoes in spicy sauce

This is another interesting and tasty preparation for the winter. First, I make the sauce. I do it like this: for 2 liters of tomato juice I add 0.5 cups of grated horseradish (I pass it through a meat grinder), 0.5 cups of garlic (also minced in a meat grinder), 2 cups of sweet pepper, cut into pieces, 2 tablespoons of salt ( without top), 4 tablespoons of granulated sugar. The sauce will be delicious if the tomatoes are well ripe, fleshy, not fibrous. Bell peppers should also be ripe, juicy, thick-walled. I pour this sauce over tomatoes for winter harvesting.

Tomatoes - not very large, but well ripened, I scald them, prick them or cut out the very core, put them in jars. I fill it with boiling water and cover it with something warm under the lid for a few minutes. If the core is not cut out, then you can drain this filling, bring to a boil and pour the tomatoes again. Meanwhile, the sauce is boiling. Drain the water from the cans and immediately pour the boiling sauce and roll up. Turn the jars upside down and wrap something warm.

In the recipe that I once received, it was written - immediately pour the tomatoes into the sauce and sterilize the jars. Moreover, do not boil the whole sauce, but only tomato juice with salt and sugar. Then put the rest of the ingredients in boiling juice, mix and immediately pour over the tomatoes and sterilize. I do not trust peppers that have not been boiled and for many years have been making this preparation in my own way, as I said above. By the way, this sauce can be prepared separately without pouring tomatoes on it.

Recipe by Lyudmila Nikolaevna Golubkova

Ten salad

10 onions, 10 red peppers, 10 eggplants, 1 small pod of hot pepper, 70 g of salt, 100 g of sugar, 100 g, 9% vinegar, 0.5 liters of sunflower oil (less).

Cut vegetables into small cubes, eggplant into cubes a little larger. Put in a saucepan, add salt, sugar, sunflower oil and simmer over low heat for 40 minutes (after boiling). 5 minutes until ready to pour in vinegar. Arrange the salad in jars and roll up.

Recipe from Olga Vyacheslavovna Rubtsova

Leek and bell pepper appetizer

3 kg of leek "legs", 0.5 kg of sweet pepper (without seeds) - better than red.

Marinade: 2 cups water, 1 cup granulated sugar, 1 cup 6% vinegar,

1 glass of refined vegetable oil, 2 tablespoons of coarse salt.

Cut the washed and peeled leeks into thin rings, pepper into strips. Bring the marinade to a boil, put the chopped vegetables there. Cook over low heat for 15 minutes, then put in sterile jars and roll up (do not sterilize!). Turn the jars upside down and wrap them in a blanket for 24 hours.

From this volume of vegetables, approximately six cans of snacks with a capacity of 750 grams are made.

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