Soaked turn: recipes for the winter

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

In folk medicine, absolutely everything that this unpretentious shrub gives is used: bark, roots, wood, flowers and fruits. Blackthorn berries ripen in September, and it is recommended to start harvesting after the first frost. Then the astringency disappears from them. The fruits of the shrub are dried, used to make sauces and thick jams. In the old days, it was customary to soak the berries in wooden barrels. In our article, we will present the best soaked sloe recipes. It can be prepared for the winter, both cold and hot.

How to quickly cook a soaked turn?

With this recipe, you can get both a liqueur and a delicious mint-flavored jam at the same time. It will take no more than half an hour to prepare the soaked sloe. However, to get a drink with a rich taste, it needs to be infused for about 30-40 days.

The soaked turn is being prepared in the following sequence:

1. Prickly bush fruits (1kg) are washed, dried on a towel and poured into a three-liter jar.
2. Syrup is prepared on the stove from 1 kg of sugar and 100 g of water.
3. Berries in a jar are poured with hot syrup. Mint leaves are stacked on top.

As with other soaked turn recipes, the jars are covered with gauze or a cotton napkin. After that, they are cleaned in a warm, protected from sunlight place for about a month.

Recipe for soaked sloes with spices

Delicious berries prepared in the following way can be served as a savory appetizer or as part of a salad or main dish.

Step by step soaked turn for the winter is prepared in the following sequence:

1. The berries are moved, washed, dried on a towel and put into a liter jar.
2. A marinade is prepared on the stove from water (1 l), s alt (½ tbsp), sugar (3 tbsp), cinnamon (½ tsp), allspice peas and clove inflorescences (4 pcs each).). As soon as the liquid boils, 80 ml of vinegar should be poured into it.
3. Berries, stacked in a glass jar, are covered with dry mustard (3 teaspoons) on top.
4. A piece of gauze is folded into several layers in the shape of a square, corresponding to the size of the neck of the jar. A teaspoon of mustard powder is distributed on top. Then the workpiece is laid out on the berries, after which they are poured with warm marinade.
5. As with many other winter turne recipes, it should be well infused at room temperature before use. In a monththe workpiece can be put in the refrigerator, after covering with a nylon lid.

S alty turn for the winter

The taste of tart berries prepared according to this recipe is often compared to canned olives. In fact, the fruits of the prickly bush were soaked in Russia along with apples and cabbage. This cooking option has nothing to do with Ancient Greece.

The step by step recipe is as follows:

1. Ripe and soft berries (2.5 kg) are washed and placed in glass jars.
2. A brine is prepared on the stove from 1, 2 purified water, s alt (6 tablespoons), bay leaf, mustard (5 pcs.) And allspice.
3. Berries in jars are poured with cooled brine.
4. Each jar is covered with gauze or cotton cloth and left on the table for 4 hours.
5. Jars are sent to the refrigerator for 2 weeks. Periodically, they need to be covered with nylon lids and shake the brine so that the turn is cooked evenly.
6. After 14 days, transfer the berries to a clean jar and pour vegetable oil to the top. Can be refrigerated for up to four months.

Along with the winter sloe recipes above, pickled berries prepared according to this option can be stored for up to four months. They are served with meat and fish, as well as added to salads, snacks, hot dishes.

Cold-soaked turn

Do you want to keep the maximum amount of vitamins and other useful substances in berries? Give preference to soaked sloe recipes in whichfruits of a prickly bush are filled in with cold water. One such cooking method is shown below.

A step-by-step recipe for a delicious and he althy turn:

1. Prepare enamel or glassware.
2. Pour 3 kg of pre-washed blackthorn into it.
3. Prepare marinade. To do this, boil 1 liter of water, sugar (2 tablespoons) and a tablespoon of s alt in a saucepan on the stove. Cool.
4. Pour prepared sloes with cooled marinade. Cover the fruit with a linen cloth, put a plate on top and put the weight.
5. Leave the pan for 7 days at room temperature, then move it to a cool place for another 1 month. Ready turn can be served as an appetizer for main courses.