Three Non-traditional Ideas For Home Canned Food

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Video: Three Non-traditional Ideas For Home Canned Food

Video: Three Non-traditional Ideas For Home Canned Food
Video: 20 Minute Meals (From Canned Food on Your Shelf!) - Homesteading Family 2024, November
Three Non-traditional Ideas For Home Canned Food
Three Non-traditional Ideas For Home Canned Food
Anonim

Along with the typical Bulgarian recipes for canning, there are many other interesting recipes that deserve your attention. In this case we offer only 3, of which you can choose the most suitable to your taste:

Marinated red onions

Necessary products: 5 onions, 10 tablespoons sugar, 3 tsp water, 3 tsp vinegar, 4-5 bay leaves, a few grains of black pepper.

Method of preparation: Peeled and sliced onions are blanched for 1 minute. Sugar, vinegar and water are mixed with constant stirring. Arrange the squeezed onion in 4-5 jars of 500 ml and put a few grains of black pepper and 1 bay leaf in each jar. The jars are filled with mixed water, sugar and vinegar, closed and stored in the refrigerator. They can be used within 6-8 weeks.

Hungarian pickle

Necessary products: 1 kg of white cabbage, 1 kg of red cabbage, 500 g of green peppers, 100 ml of vinegar, 60 g of sugar, 70 ml of oil, a few grains of black pepper, 60 g of salt.

Red cabbage
Red cabbage

Method of preparation: All vegetables are washed thoroughly, cut into small pieces and poured into an enamel bowl. Sprinkle with salt and sugar and mix lightly. They are left to stand for 15 hours so that their juice can be separated. Then drain without discarding their juice and arrange in pre-washed jars. In a large bowl, mix the cooled in about 1/2 teaspoon of water cooled vinegar, oil and pepper. This liquid is poured on the pickle, the jars are closed and stored in a cool place.

Marinated beets

Necessary products: 3 kg red beets, 5 tsp apple cider vinegar, 1 1/2 tsp honey, 1 tsp cinnamon, a few cloves.

pickled beets
pickled beets

Method of completion: Boil the vinegar, honey, cinnamon and cloves in a bowl. Peel a squash, grate it and boil it. When ready, cut into cubes or slices and arrange tightly in well-washed jars.

The marinade for it is boiled again, poured on the beets and carefully remove the formed air between the rows. The jars should be closed while the marinade is still hot. Then turn the caps upside down until completely cooled and store in the refrigerator.

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