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Preserved for different recipes and techniques for winter tomatoes, I love very much. And especially - is marinated tomatoes. But they all share one and the same: rather boring, though bright appearance. And as we eat in the first place through the eyes, and then to - mouth, I try to make the already recognizable dish even more appetizing. And looking ahead to say that I got it pretty good.
Active time to conservation and zakatok home for the winter, this year we have suddenly come sharply, with just one day. But how to make the same large quantities of this year, I did not want the rule: "every day - new recipe" is applicable, as well as possible. And so, not shelving them, and not long gathering and preparation, today made marinated tomatoes with cauliflower for winter.
Every summer, when cooking in general and conservation harvesting the winter in particular, in me fighting two opposites. On the one hand - a burning desire to try something new, hitherto untested, and on the other - a complete unwillingness something vygotavlivat and do something even slightly complicated than usual. So when I came across this recipe exactly, it is entirely consistent with my notions about the ideal of conservation for the winter: simple, quickly prepared, and looks very appetizing.
Jošt compote, or as it is often erroneously called jasper, I first tried in another house a few years ago. Imagine chilly, winter evening, when it is not what to go out, just come to the window in the house do not want to (not to be upset) and a modest kitchen, bachelor dinner: pasta, cooked sausage, tomato sauce of unknown bank-ketchup and this: a compote of Jošt. Its color is difficult to convey in words or pictures on display, it is necessary to see. Even a little murky glass into which he had poured.
Pickles for the winter every year just great, my wife prepares. And I not only helps bring them home, rearrange the pantry jars ready for storage or more, but most importantly - I eat them in such an amount as it closes them. And her experiments to roll a little more, "sample", does not met: the new season - empty shelves. In contrast to pickled cucumbers in brine acetic she (and myself, to confess), I refer not always very good.
But one day I came across a recipe, where instead of the usual vinegar used citric acid.
The most common classic pickles, just great my dad is preparing a large amount, calculated at once for two families. And then, in winter, we are pleased to changing cherished jars: I told him - salty, and he told me - pickled. And such a "barter" has been going on for many years.
For the preparation of all kinds of jams, pyatiminutok, very simple, but incredibly delicious and beautiful impossible, I still always treated with some disdain. Like "yet absolutely simple, and therefore, the same is simple and the taste."
If you like to surprise guests original dish and make them guess, from which it is prepared, then the author's recipe pickled green apricots - for you.
Sauerkraut I prepare for the season with an enviable regularity. With carrots, horseradish, apples, and of course with beets.
I do not know about you, but I have cooking canned green tomatoes is a synonym late autumn.
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