The best recipes for blanks for the winter under a nylon cover

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Everyone wants to pamper themselves with delicious pickles in winter. However, fussing with tin lids is a lengthy process that requires certain skills. The slightest mistake - and the result of your efforts enchantingly explodes, making the product unusable.

There is a way out of any situation. In our case, this is a capron cover. It is easy to use, preservation is stored for a long time, and much less time is spent filling the pantry with treasured jars.

Recipes for a nylon cover are so diverse that they will please even the pickiest gourmet. Among the options for s alting, there are very original and tempting tastes.

Tomatoes for the winter under nylon covers

Tomatoes prepared according to this recipe will please the whole family and will look great on any holiday table.

A three-liter jar will need approximatelyfour kilos of tomatoes. Washed vegetables are cut into halves (large ones can be cut), laid out on a baking sheet lined with foil, s alted, sprinkled with Italian herbs and sprinkled with oil. Ideally, of course, olive. The sheet is placed in an oven heated to 150 degrees Celsius for 10-15 minutes until the tomatoes are baked.

About 200 g of garlic, peeled and cut into slices or slices. Tomatoes are stacked in a bottle cooled down, each layer is sprinkled with garlic. It will remain on top of the last layer to pour oil and close the full jar with a nylon lid. This yummy should be stored in the refrigerator or cellar.

Dry s alting

Fiddling with brine is not always easy. Our resourceful housewives came up with a wonderful way to get real barrel tomatoes for the winter under nylon lids without barrels and liquid. For two kilos of tomatoes you will need a pack of s alt, two leaves of currant, laurel and horseradish, dill umbrellas and tarragon twigs.

The container is sterilized, the tomatoes are washed and pierced 3-4 times near the stem. The bottom of the jar is lined with greens and leaves, then tomatoes are laid out, each row is generously s alted and covered with dill and tarragon. At the very top should be currant leaves. The jar is covered with a nylon lid and kept warm for two days. For final storage, dry-cured tomatoes are removed to a place with a temperature not higher than +15.

Tomatoes plus nuts

Another great recipe that a nylon cover will help to realize. A kilogram of unripe tomato is scalded and cut into 2-4 pieces depending on the size.

200 g of shelled walnuts are ground with two garlic cloves and a couple of heaping tablespoons of coarse s alt. A chopped pod of hot pepper and a spoonful of coriander seeds are also added here. Tomatoes are either rolled in the mixture, or stuffed with it and placed in a jar more tightly. A bay leaf is inserted between the tomatoes, allspice-peas are poured, six things. Finally, an incomplete shot of wine vinegar is poured in.

All this we alth is sealed with a nylon lid and taken out to a cool place. It will be ready in a week, it can last until spring, although it usually “flies away” for the New Year.

Cucumbers with vodka

Among the cucumber recipes for the winter under a nylon cover, we liked the following one the most. Pimply are filled with cold water for at least a couple of hours. Dill umbrellas and horseradish leaves are washed, garlic is peeled and left whole cloves.

Spices are placed in sterile jars first, and then cucumbers. If desired, a set of spices can be diversified with blackcurrant, cherry, oak leaves, etc.

Preparing the brine: put two tablespoons of s alt per liter of water, boil until dissolved, at the very end pour in a spoonful of vinegar and vodka. Immediately pour into jars, put on nylon lids and immediately take out the jars in a cool place. You can't do without a refrigerator or cellar to store this snack.

Delicious pepper

S alting under a nylon cover is not only cucumbers with tomatoes. Try stocking up on roasted bell peppers for the winter. The recipe is quite simple, even a novice cook can master it.

Peppers are washed and cleaned in such a way as to remove the seeds with the stalk, but leave the fruit itself intact. Then the peppers are fried in vegetable oil, and in a pan they should not touch. We achieve an even blush from all sides.

A large bunch of dill is finely chopped, the garlic is peeled and cut. The author of the recipe for a couple of kilos of pepper suggests taking three slices, but you can chop more. Peppers are laid out in layers with the addition of greens and garlic crumbs, s alt (2 tablespoons) and sugar (3 tablespoons with a slide) are poured into a three-liter jar.

The jar is filled up to the neck with boiling water, closed with a nylon lid and after cooling it is taken out into the cool. Such a pepper is perfect as an appetizer for any dishes. You can stuff it in winter - you get a full-fledged and very tasty spicy dish.

Point Tongues

You can't do without eggplant in winter, which are also easily closed using a nylon lid. Two kilos of blue ones need to be cut into thin circles, approximately 1 cm each, s alt hard, leave for a couple of hours for the bitter juice to drain, then rinse again.

Eggplants are fried until golden, garlic is peeled and crushed in parallel - five heads. A marinade is made: a glass of water is combined with garlic, s alt, ground pepper and vinegar(They are put to taste). Each eggplant circle is dipped into this composition and laid out tightly in a jar. When it is filled to the top, the remaining marinade is poured there too. A nylon cover is put on, and "Sharp Tongues" are put in the refrigerator or cellar before the holiday.

And let's not forget the cabbage

Sauerkraut in winter is a real delicacy. It's easy to stock up on, though the slicing process is somewhat tedious.

The head of cabbage is shredded and mixed with Korean-style grated carrots. The head of garlic is either crushed, or crumbled, or finely rubbed and added to the vegetables. The mass is packed in cans without tamping.

Preparing the brine: put a tablespoon of s alt in a liter of water, two - sugar, five each - 9% vinegar and sunflower oil. Plus traditional lavrushka and peppercorns. After the marinade boils, it is poured into containers with cabbage, the jars are closed with nylon lids and lined up in the kitchen for a day. Then they are removed to a cooler place.

To the recipe book: original oil butter

Mushroom pickers have plenty of ways to store their prey until winter to feast on it during the colder months. There are also recipes for a nylon cover among them. For example, you can close a jar or two of oil, spending very little time on the preservation process. It will only be necessary to boil the mushrooms - all other manipulations are elementary.

The bottom of sterilized jars is sprinkled with finely grated lemon zest. At the same time in the tankput an umbrella of dill or its seeds, at your discretion. Hot oil is placed in a container, marinade is being prepared.

In half a liter of water (enough to seal two kilograms of mushrooms), put a tablespoon of s alt, two tablespoons of sugar, four bay leaves, five peas of black and allspice, chopped head of garlic. After boiling, the brine is boiled for about five minutes and poured into jars. Before closing with a nylon lid, a tablespoon of vinegar is added. The jars will be kept warm and stored in the cold.

Successful culinary experiments and bon appetit in unkind cold!