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Marinated apricots

Маринованные абрикосы
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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.



If you meet someone on spring Central Asian bazaar who asks with surprise at the seller why he gathered green apricots, not allowing him to dospet you can with any bet that this newcomer. Because the locals will ask the seller: "Salt is?" And received a positive response, obmaknet green berries in the salt shaker and skhrumkaet her, squinting pleasure.

Маринованные абрикосы

On occasion you try and green apricots, the so-called "milk maturity", with salt, and then understand why Tashkent in May from the market are not only ripe strawberries, cherries first, but sour unripe apricots.

It was saying. A fairy tale is in winter, when you open a jar of green berries, something reminiscent of olives and ask their guests to taste and guess what it is. And then, without waiting for clues from them, tell it yourself and share this recipe spicy spicy additives for meat there, salads or whether self-sharp little snacks.

For its preparation you will need:

Маринованные абрикосы

Per kilogram of green apricots (selected has not yet begun to harden bone) 2 liters of marinade. For its preparation per liter of water to take a tablespoon of salt, two tablespoons of sugar, a teaspoon of vinegar, a few peas black pepper, cloves stars, a piece of cinnamon.

Маринованные абрикосы

Green apricots wash and chop each berry in several places wooden skewer or toothpick.

Маринованные абрикосы

Then, all combine in a colander, problanshirovat few minutes in boiling water and put on the glass, pre-sterilized jars (better to choose no more than 0.5 liters), add the spices and fill them with boiling marinade, but without vinegar. Cover the jars with metal lids boiled.

Маринованные абрикосы 

After 10 minutes, pour the marinade into a saucepan, bring it to a boil, add the vinegar and pour boiling marinade over the berries.

Маринованные абрикосы

Screw the banks, put them on something soft caps down the heat and wrap in this position let your preservatives stand for two days. And then remove it in a cool dark place, can in the fridge - because there is still a hot summer. Have you already started to prepare for winter.
Bon Appetite

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