Traditional recipes

Cucumber in vinegar (Motan recipe)

Cucumber in vinegar (Motan recipe)

From this quantity results 24-26 jars of 800ml.

Cucumbers are washed.

Peel the onion and cut into 5-6 millimeter slices.

Horseradish is cleaned and cut to a length of about 4 cm and into quarters.

The jars (800ml) are washed and sterilized in the oven and left to cool.

In each jar put 1-2 dried dill flowers, a teaspoon of mustard seeds, 3-4 quarters of horseradish and a slice of onion.

Put the cucumbers in the jar as thick as possible.

Put dill sticks on the cross, a slice of onion and 3-4 quarters of horseradish.

Make the vinegar mixture and boil for 2-3 minutes.

Put the jars on the knives and wrap them in a towel soaked in cold water (so as not to break) and pour the boiling mixture into them.

Stir the air out, fill it again with vinegar and put the lids on.

Boil in a saucepan wrapped in newspapers with water under the lids and boil for 15 minutes from the time the lids are hot.

Remove from the water, wrap in a blanket and leave to cool for 1-2 days.

When they are cold, they are placed in the pantry (it is not obligatory in the cellar) and they are good to consume after 3 weeks.

Good appetite!

For preservation in vinegar, small cucumbers are chosen. The liquid is prepared from 2 parts water and one part vinegar. To 1 l of liquid put 25 g of salt and 10 g of sugar.

It is estimated that the liquid is about half the capacity of the jars.

It is boiled for only 5 minutes, with 1-2 bay leaves, a little thyme, dill and celery leaf, then it is left to stay on the fire for another 10 minutes, in order to flavor well.

Pour the liquid over the cucumbers, after putting in each jar a little ground pepper or berries and 2-3 slices of horseradish on top.

The jars are filled to the top and tied immediately, with double cellophane, then placed in the pantry. Cucumbers will no longer ferment, but will be sour.

Step 1 :

Cucumbers and jars are washed very well in several rows of water. Put a few sprigs of dried dill in each jar. It is perfect to cut it with scissors into smaller pieces. Then arrange the cucumbers as efficiently as possible, put the garlic, shake well to settle.

If you have cucumbers of different sizes, the larger ones are placed on the bottom of the jar, and the smaller ones in the end to fill in the gaps as efficiently as possible.

Delicious pickles in vinegar

You start by preparing the vegetables. Chop the cabbage, cut the ends of the cucumbers to make it easier to pickle, clean the carrots and divide the cauliflower into smaller bunches. Wash the jars in which you will put the pickles very well. After that, put the pickles in jars, taking care to put everything in each jar. Put vinegar, water and sugar in a pot and put it on the fire. When the vinegar starts to boil, add salt, pepper and bay leaves that will give it a special flavor. Boil for another 2 minutes and then pour over the pickles in jars until covered. Leave the jars aside until the vinegar cools and then cover with cellophane and put the lid on. Store in a place away from the sun.

Here's how easily you set up a few jars of pickles in vinegar. Who says we can only eat pickles in the winter? Now you can enjoy them anytime. That's why I recommend this recipe pickles in vinegar.

Cucumbers and tomatoes in a jar & # 8211 the tastiest pickle recipe for winter

Today I will share with you the most delicious pickle recipe for winter. After you open such a jar, you will be able to surprise all the guests. Cucumbers are crispy, and tomatoes firm and with a pleasant taste.

Necessary ingredients:

  • 10 kg of cucumbers, 10 kg of tomatoes
  • 12 sprigs of dill, 5 pieces of horseradish root
  • 12 currant leaves, 20 cloves of garlic
  • 24 cloves, 20 allspice seeds, 5 tablespoons salt
  • 7.5 teaspoons sugar, 7.5 tablespoons 9% vinegar

Method of preparation:

Wash the cucumbers and leave them in cold water for a few hours. Sterilize the jars in which we are going to pickle the vegetables.

Wash the tomatoes, dill and currant leaves. Let them dry. Then clean the horseradish roots and cut them into smaller pieces.

In each 3 liter jar we put 2 caucasian leaves, a few pieces of horseradish, 3-4 cloves of garlic, 2 sprigs of dill, 4 cloves, 3-4 cloves of allspice.

We cut both ends of the cucumbers. We put the cucumbers in jars, in a vertical position up to half. Then add the tomatoes.

Put boiling water in a pot. Add salt and sugar and mix to dissolve. Pour the hot marinade into the jars with cucumbers and tomatoes.

Then add vinegar to each jar. We close the jars with sterile lids.

Sterilize the jars one by one, in a pot of water, for about 6 minutes. I put the lids on well. Store the jars with cucumbers and tomatoes in a dark and cool place, preferably in the cellar or pantry. Pickles keep well all winter.

Try our recipe and discover the taste of real pickles. Have fun with your loved ones and increase your cooking!

Peel and wash the cucumbers under running cold water. A row of dill branches and a clove of garlic are placed on the bottom of the jar, which I grow. Fill the jar with cucumbers, from time to time add dill and garlic.

In a pot, mix the water with the salt and vinegar until the salt dissolves. If you use warm water it will dissolve faster.

Pour salt water over the cucumbers, cover the jar with a plate and put in the sun. If the night is cold, keep the jar inside. Every day turn the jar with the other side and shake a little.

Cucumbers are ready in 3-4 days. Put in jars and store in the refrigerator. They can be consumed immediately, but they also last over the winter.

Bulgarian cucumber recipe

Cucumbers are washed in several waters and cut at the ends. After the onions and carrots are cleaned, cut them into rounds, cut the horseradish into thin slices or strips, clean the garlic and leave it whole or if it is too big, cut it in half.

In each jar we put slices of onion, carrot, horseradish, dill sticks, garlic, thyme and place the cucumbers in this way without leaving vacancies.

In a pot or pan add 3 liters of water together with vinegar, salt, sugar and bay leaves and bring to the boil. Add the mustard seeds and pepper.

Place the jars in a tray with water so that they do not break and fill them with the prepared composition. After putting the lids on the jars, turn each jar with the lid down on the table so that the lid is sealed well and does not allow air to escape. The jars are placed in a basin and covered with thick towels and allowed to cool. When cooled we put them in a cool place. Good appetite!

If the cucumbers are too big, you can cut them into slices and put them in jars, they are just as good for winter.
If you want the cucumbers to be chopped, you can add a hot pepper to each jar or according to everyone's taste.
Cucumbers are cut at the ends so as not to risk being bitter bottom and look much better in jars.
Instead of sugar you can use sweetener.
The jars are cooled, well covered and protected from the sun's rays.

The most powerful anti-cold remedy. It is available to anyone

In traditional Chinese medicine, cinnamon is seen as a source of heat, or yang, which makes it perfect for curing excess cold (colds, viruses). Honey is neutral, it is in balance between yin and yang. Together, they have been used since ancient times to treat colds and strengthen the immune system.

Even Ayurveda, a traditional Indian medicine dating back 5,000 years, considers the honey-cinnamon combination miraculous.

1 tablespoon honey
& frac14 teaspoon cinnamon
A single tablespoon of honey and 1/4 teaspoon of cinnamon are able to calm your colds faster than commercial drugs. Together, they have very strong antibacterial, antiviral and antifungal properties.

You should take this combination several times a day, either in this form or added to a glass of warm water or tea. You will feel the difference very quickly.

And when honey and cinnamon are consumed together, they not only treat colds, but improve digestion, calm bloating, cure kidney infections and give you a very good dose of energy.

First you will have to buy the smallest cucumbers you can find, because those are the best. I used two and a half kilograms of small cucumbers that I put to pickle in a 5 liter jar.
Wash the cucumbers very well and leave them to soak for an hour in cold water.
Then prepare the brine: in a pot mix water with salt, mustard seeds and peppercorns. Put on the fire and leave until the salt melts completely. You do not have to boil the mixture, just leave it until the salt dissolves.
Meanwhile, slice the onion.

Pickled cucumbers in brine

Prepare the jar: at the bottom of the jar in which you will make the cucumbers, arrange half the amount of cherry leaves, bay leaves, dried dill. Put a few well-cleaned onions, garlic and horseradish pieces over a few rounds.
Start arranging the cucumbers upright in the jar. If you use a large jar, as I used, they will probably come in two rows. Arrange the horseradish pieces, hot peppers, garlic and onion rings between the cucumbers.
After filling the jar with all the ingredients, put the rest of the bay leaves, dried dill and cherry leaves on top of the cucumber. Fill the jar with previously made brine.
Pickled cucumbers are kept in the pantry for 3-4 weeks and then they are ready to serve.
Good appetite!
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