Marinated eggplant

Marinated melon

10-liter jars:

8 kg melon pulp without seeds

1 kg powdered sugar

10-12 h. l. white ginger

100 clove buds

3 l 5% vinegar

Melon pulp cut into small pieces, pour the sugar mixture

powder and ginger, pour the vinegar and leave for the day. Thereafter, the liquid drain, add the cloves in it and bring to a boil. In the boiling marinade to put the pieces of melon, bring to a boil, remove from heat and cool. Melon, along with the marinade and arrange on the banks of cork.

Marinated eggplant

5-6 medium eggplants

parsley

green celery

garlic, black pepper, salt.

For the marinade: 1 liter of water -1l a 9% vinegar

black pepper, 80 g of salt.

Wash eggplant, cut off from both sides, remove the pulp with a spoon, salt from the inside, let stand for 1 hour. After that, pour the eggplant boiling water for 5 minutes, gently squeeze and cool.

Prepare the filling. Washed parsley and celery finely chopped, chopped garlic. Ingredients combine and season with salt and pepper to taste, stir.

Eggplant stuffed fill, wrap celery leaves, tightly packed in a jar, pour the marinade. Banks closed and store in a cool place.

Cabbage fermented with apples and onions

1 kg of cabbage:

1 apple

1 onion

Article 0.5. tablespoons cumin

15 g salt.

Cabbage clean from dirty and damaged leaves, remove the stalk, finely chop. Apple wash, remove core, grate. Finely chop the onion. Ingredients connect, add cumin and salt, stir and put in a tight container for salting, cover circle, press yoke. Stand at room temperature for two weeks, from time to time washing the circle. If necessary, pour soda salt (1 L -15 g of salt water).

Marinade for mushrooms

1 liter of water: 250 ml of a 9% vinegar

2 tbsp. spoons of sugar

3 bay leaves

in peas allspice

3 cloves bud

cinnamon

blackcurrant leaves

umbrellas dill

4 tsp. Salt.

Ingredients combine and mix to dissolve sugar and salt, bring to a boil, remove from heat and let stand.

Marinade for vegetables unpasteurized

9 l water

350 ml of 80% acetic essences

2.5 kg of sugar

200 grams of black currant leaves

80 g tarragon

10 g of laurel leaves.

Sugar dissolved in water, add the black currant, tarragon and bay leaf and bring to a boil, pour vinegar essence and remove from heat.