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Tarhon in vinegar

Tarhon in vinegar


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mihaelar63 1

30.05.2012, 14:47

I'm fine with work Adina
I prefer tarragon in vinegar for soups, but I also saw some tempting recipes for fresh tarragon sauce.
Don't forget to put cellophane and then screw the lid on, the vinegar is very corrosive and the lid degrades after a few months.
I woke up with a perforated lid after about 6 months


Unlike most cans for the winter, this aromatic vinegar can be prepared from spring when the first tender seedlings appear until late autumn. It is best to use earlier plants for this recipe because they are younger but work very well with later plants.

  • by drying. I pick the plants, wash them and dry them and then hang them to dry. At the end, I put them on a newspaper and crush them, crushing them in my palms and storing them in a closed jar.
  • by freezing. After I washed them and let them dry with water, then I put them in the freezer in bags from which I remove as much air as I can, they will hold up the better as they will be less exposed to air.
  • by preserving in vinegar - that is the recipe we are talking about today.

The first two ways are perfect for teas. You may not know but this plant known as tarcan is a very healthy one, it contains antioxidants, vitamin A, B6 and E, iron, it is a digestive tonic, it helps to calm in stressful periods (yes, a tarcan tea is only good) , supports the heart and muscles.


Gogons in vinegar. Two recipes without preservatives

Among the most appreciated pickles are these Gogonele in vinegar, which come out so tasty, slightly crunchy, not very salty, with a sweet-spicy taste.

Ingredients for Gogonele in vinegar

pickle spices

dill stalks and stalks (dried)

optional: cauliflower, beetroot

Preparation Gogonele in vinegar

Variant 1 of Gogonele in vinegar.

In the first version, the gogonelas are prepared like the Bulgarian cucumbers.

Place on the bottom of the jars the dill stain, the onion rings and the cleaned garlic cloves, then we start to stuff the gogonele so that they don't break, but there are no empty spaces, too big or too many.

Add over the gogonele 1 tablespoon more salt, 5 tablespoons sugar and 1 tablespoon pickle spices.

The jar at the bottom has a sign, a stripe.

Vinegar is added up to that line, but I measured about 150 ml of vinegar, I put in all this amount, because not all of them will have the same covered surface, because not all the gogons are the same size.

Fill with water until the jar is full, then screw the lid on.

Place the jars in deep pots, which will be filled with water, but not exceeding 3/4 of the height of the jars.

Put the dishes on the fire and leave for about 10 minutes after the water has reached boiling point, and the gogonele has slightly changed color to yellow.

After extinguishing the fire, leave the jars in water until they cool down permanently.

Variant 2 of Gogonele in vinegar.

In the second variant, place the gogonelles in jars, over 1-2 dill stalks, 2-3 onion rings and 2-3 cloves of garlic, then put water on them to measure the amount of liquid. necessary, writes bucatarianoastra.online.

Pour water from them and put in a bowl on the fire 1 part vinegar and 3 parts water.

To 4 liters of liquid will add 2 tablespoons of coarse salt and 8-10 tablespoons of sugar, 4-5 bay leaves and a packet of pickles.

Boil the liquid no more than 2-3 minutes after it has reached boiling point, then add hot over the gogons in the jars.

Screw the lids on and cover the jars with a blanket so that they cool down slowly.
Tips:

The empty spaces between the gogons can be filled with carrot slices or bunches of cauliflower.

The boiled liquid can be tasted and vinegar, sugar and salt are added according to preferences.

For extra taste and color can be added among the gogonele, slices of beets.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


How to make sour lamb soup with sorrel, tarragon or larch & # 8211 Transylvanian recipe?

Ingredients for lamb soup with sorrel

I used lamb shoulder blade and part of the chest with ribs. In other years I made soup on my head and neck. The idea is to use meat with bones because it is tender and tasty. We don't make lamb leg soup & # 8230 it's a shame. From the pulp we make delicious steaks (in the oven) & # 8211 see at the end more recipes.

I prepared my vegetables, onion, rice and sorrel. I was very happy to find tender and sour sorrel in the market!

Of course I couldn't make soup or soup without water! I chose to use Spring Water from Tălmaciu (Sibiu County) provided by At the Fountain. It is a flat water that has a very pleasant taste. Comes in 8 L bottles with stand and tap.

The 8l water bottle is reusable and La Fântâna saves you from the worry of water supply but also from the recycling of empty packaging.

  • You don't have to carry water anymore! La Fântâna is coming to your home! It's a big hassle to always take care of the water, to stock up on time and carry it.
  • At the same price you have practically water and transport! And because the bottles are reusable, you don't always have to pay for the packaging. You pay them only once, at the first order.
  • The 8l water bottle is reusable! When the bottles are emptied, La Fântâna comes to take them from you and to bring you others, full. With such a product there are fewer PETs produced, released, discarded.
  • You can buy it easily, online, onwww.magazin.lafantana.ro .

Tarragon recipe in vinegar

I came from the country with a tarragon arm (I think they were about the equivalent of 3-4 links from our market) and I remembered how much I liked the taste of this plant in potato or chicken soup. While I did not immediately schedule the preparation of these dishes, I had to find a method of preserving tarragon.

I could dry it or go for the second version, of tarragon in vinegar & # 8211 especially that it will and sour soup.

The tarragon vinegar recipe is, I think, one of the simplest ever invented.

I took the hand of tarragon I had at my disposal and detached the small twigs from the large ones, in order to have smaller pieces of tarragon.

  • a large cup of water (300 ml)
  • half a cup of vinegar (about 70-80 ml)
  • 3 teaspoons sugar
  • a pinch of salt

I boiled this mixture, then let it cool. I poured it over the washed and chopped tarragon, in a clean jar (400 ml). I keep the jar in the fridge and I think it will be enough for soups until next summer. I also had some mixture left, which I used for salads.


Donuts in cauliflower vinegar

Ingredients

  • 8 kg donuts
  • 8 L of water
  • 1 L vinegar
  • 8 tablespoons salt
  • 8 tablespoons sugar
  • 4 bay leaves
  • A large cauliflower
  • 1 kg of sand
  • A celery
  • 50 gr peppercorns.

Method of preparation

Wash all vegetables well in cold water. The donuts are cut in four, the stalks are removed, the celery is cut into rounds, the cauliflower is cut into bunches, the horseradish is cut into not very thin slices.

All the ingredients are placed in clean and dry jars, after which the brine is prepared. Put the vinegar, water, sugar, salt, bay leaves and pepper in a large bowl and let it boil until it starts to boil. Remove the pan from the heat, pour the hot brine into jars, then allow to cool naturally.

After the vinegar brine has cooled, place the lids on the jars and store in the pantry or in a cool place away from light.

How to pickle donuts

8 types of vinegar and how to use them in the kitchen

It's time to broaden your horizons and discover other assortments besides balsamic vinegar. With the help of a well-chosen vinegar you can give unusual flavors and tastes to food.

Before you go shopping, look at what new assortments you could put in the basket, what flavors they have and what you could use them for.

  • Balsamic vinegar: is one of the most popular types of vinegar used in many of the world's cuisines. You can put it in dressings, sauces, marinades, reductions or directly over salads, seafood or meat. It is made from white grapes and aged for many years. It has a sweet and salty taste and goes well with cheeses.
  • Wine vinegar: It is made from various varieties of red or white wines. You can add it over sauteed vegetables and salads, in meat marinades. A few drops of wine vinegar can change the bitter taste of vegetables such as white cabbage or Brussels sprouts or remove the fruity aromas from the & ldquosalsa & rdquo garnishes.
  • Champagne vinegar: it is a special vinegar given the main ingredient from which it is prepared whose acidity keeps it. It is suitable in fruit salads, chicken marinades and sweet sauces.
  • Apple cider vinegar: its pleasant, slightly sour and fruity taste makes it perfect in poultry dressings and marinades.
  • Sherry's vinegar: it has a lower acidity, a dark color, a complex taste and pleasant dates aromas. It is ideal in vinaigrettes, soups and sauces.
  • Rice vinegar: it is an essential ingredient of Japanese cuisine adopted by other Asian cuisines to highlight the flavors and taste of the dishes. So you can sprinkle with it various salads, wok vegetables or you can add it in sauces for a slightly sweet taste.
  • Malt vinegar: is popular in the UK where it is served with & ldquofish and chips & rdquo. It is obtained by fermenting barley and has a medium acidity. It is often used in pickling various foods, especially onions.
  • Vinegar infused with herbs: in many stores you will find variants of vinegar with aromatic herbs, such as tarragon, oregano, basil, dill, sage or thyme to which are added garlic, fruity aromas and even edible flowers (rose vinegar). You can even prepare it at home using good quality vinegar and fresh herbs. It is pleasant in salads, sauces or steaks.

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BULGARIAN CUCUMBERS IN VINEGAR

Recipe of Bulgarian cucumbers in vinegar for the winter I propose to you today, it belongs to my mother. Unlike the recipe of cucumbers in vinegar or pickles in the sun I have on the blog, it requires boiling. Cucumbers are crispy, sweet and sour, absolutely delicious. It is very simple to prepare and, taking into account a few simple rules, you will get the tastiest pickles.

  • for 10 jars of 800 grams
  • 5 kg of Bulgarian cucumbers
  • 500 ml of 9-degree wine vinegar (50 ml for each jar)
  • 10 teaspoons coarse salt for pickles (not once)
  • 10 teaspoons of sugar
  • 5-6 carrots
  • garlic
  • sliced ​​onions
  • black peppercorns
  • mustard seeds
  • Bay leaves
  • dill branches with flowers

How to prepare Bulgarian cucumbers in vinegar

We start by washing and sterilizing the jars and lids. As I tell you in every canning recipe, sterilizing the pots and lids in which we will prepare the goodies for the winter is extremely important.

Here (click), you can read the full article.

Then wash the cucumbers and carrots very well in several waters.

On the bottom of each jar place a sprig of dill, a puppy, two cloves of garlic (depending on the size), a few slices of onion and 50 ml of vinegar. Place the cucumbers and alternate with dill sticks. On top put a bay leaf, a dill flower / twig, a teaspoon of salt and a teaspoon of sugar. Top with a teaspoon of mustard seeds and half a teaspoon of black peppercorns.

Fill with enough water to cover all the contents.

Wipe the edges of the jars and staple or screw on the lids. Place them in a large pot, on the bottom of which you put a kitchen towel. Pour enough water to cover the jars with one finger and simmer for 20 minutes, over low heat, from the moment it boils.

Allow the jars to cool in the bowl. Then you can take them out, wipe them, label them and place them in the pantry. Good job and good appetite!

Other delicious canned recipes, find here (click).

* Don't forget that I am waiting for you every day facebook page of the blog with many recipes, new ideas and many other news.


BULGARIAN CUCUMBERS IN VINEGAR

Recipe of Bulgarian cucumbers in vinegar for the winter I propose to you today, it belongs to my mother. Unlike the recipe of cucumbers in vinegar or pickles in the sun I have on the blog, it requires boiling. Cucumbers are crispy, sweet and sour, absolutely delicious. It is very simple to prepare and, taking into account a few simple rules, you will get the tastiest pickles.

  • for 10 jars of 800 grams
  • 5 kg of Bulgarian cucumbers
  • 500 ml of 9-degree wine vinegar (50 ml for each jar)
  • 10 teaspoons coarse salt for pickles (not once)
  • 10 teaspoons of sugar
  • 5-6 carrots
  • garlic
  • sliced ​​onions
  • black peppercorns
  • mustard seeds
  • Bay leaves
  • dill branches with flowers

How to prepare Bulgarian cucumbers in vinegar

We start by washing and sterilizing the jars and lids. As I tell you in every canning recipe, sterilizing the pots and lids in which we will prepare the goodies for the winter is extremely important.

Here (click), you can read the full article.

Then wash the cucumbers and carrots very well in several waters.

On the bottom of each jar place a sprig of dill, a puppy, two cloves of garlic (depending on the size), a few slices of onion and 50 ml of vinegar. Place the cucumbers and alternate with dill sticks. On top put a bay leaf, a dill flower / twig, a teaspoon of salt and a teaspoon of sugar. Top with a teaspoon of mustard seeds and half a teaspoon of black peppercorns.

Fill with enough water to cover all the contents.

Wipe the edges of the jars and staple or screw on the lids. Place them in a large pot, on the bottom of which you put a kitchen towel. Pour enough water to cover the jars with one finger and simmer for 20 minutes, over low heat, from the moment it boils.

Allow the jars to cool in the bowl. Then you can take them out, wipe them, label them and place them in the pantry. Good job and good appetite!

Other delicious canned recipes, find here (click).

* Don't forget that I am waiting for you every day facebook page of the blog with many recipes, new ideas and many other news.


  • 500 g Bulgarian peppers (optionally you can add 4-5 hot peppers)
  • 350 ml of 9 ° white wine vinegar
  • 700 ml water
  • 1 tablespoon coarse salt
  • 1 teaspoon sugar
  • 4-5 bay leaves
  • 1/2 teaspoon pepper
  • 1 teaspoon grated mustard seeds

In a saucepan put salt, sugar, peppercorns and mustard, water and vinegar. Put on fire and leave until the solution starts to boil.

Then carefully pour it over the peppers, screw the lid on and wrap the jar in a thick kitchen towel. When it is completely cold, we can store it in the pantry. Enjoy!

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".


8 types of vinegar and how to use them in the kitchen

It's time to broaden your horizons and discover other assortments besides balsamic vinegar. With the help of a well-chosen vinegar you can give unusual flavors and tastes to food.

Before you go shopping, look at what new assortments you could put in the basket, what flavors they have and what you could use them for.

  • Balsamic vinegar: is one of the most popular types of vinegar used in many of the world's cuisines. You can put it in dressings, sauces, marinades, reductions or directly over salads, seafood or meat. It is made from white grapes and aged for many years. It has a sweet and salty taste and goes well with cheeses.
  • Wine vinegar: It is made from various varieties of red or white wines. You can add it over sauteed vegetables and salads, in meat marinades. A few drops of wine vinegar can change the bitter taste of vegetables such as white cabbage or Brussels sprouts or remove the fruity aromas from the & ldquosalsa & rdquo garnishes.
  • Champagne vinegar: it is a special vinegar given the main ingredient from which it is prepared whose acidity keeps it. It is suitable in fruit salads, chicken marinades and sweet sauces.
  • Apple cider vinegar: its pleasant, slightly sour and fruity taste makes it perfect in dressings and marinades for poultry.
  • Sherry's vinegar: it has a lower acidity, a dark color, a complex taste and pleasant dates aromas. It is ideal in vinaigrettes, soups and sauces.
  • Rice vinegar: it is an essential ingredient of Japanese cuisine adopted by other Asian cuisines to highlight the flavors and taste of the dishes. So you can sprinkle with it various salads, wok vegetables or you can add it in sauces for a slightly sweet taste.
  • Malt vinegar: is popular in the UK where it is served with & ldquofish and chips & rdquo. It is obtained by fermenting barley and has a medium acidity. It is often used in pickling various foods, especially onions.
  • Vinegar infused with herbs: in many stores you will find vinegar variants with aromatic herbs, such as tarragon, oregano, basil, dill, sage or thyme to which are added garlic, fruity aromas and even edible flowers (rose vinegar). You can even prepare it at home using good quality vinegar and fresh herbs. It is pleasant in salads, sauces or steaks.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


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