Interesting and tasty preparations from experienced gardeners - "Tasty" season - 5

Recipes from Galina Valentinovna Skachko

Tomatoes are sweet

This winter preparation is so tasty that guests usually not only eat all the sweet tomatoes, but also drink the filling with gusto. So, fill a three-liter jar with ripe tomatoes and put one Bulgarian pepper. Fill it with boiling water for 20 minutes. Then we pour the water into the pan, add 7 tablespoons of sugar there (with a slide - and in all other recipes, take salt and sugar in spoons with a slide), 2 tablespoons of salt. Boil this solution and before pouring into jars, add 2 tablespoons of vinegar (9%). Roll up the cans and wrap them up.

Tomatoes in apple juice

Put ripe tomatoes in a jar, pour boiling water for 10-15 minutes. Drain the water, and pour the tomatoes with boiling apple juice with added sugar (to taste), add 1 teaspoon of salt. Roll up the jar and wrap it up.

Tomatoes with cucumbers

We put cucumbers on the bottom of a three-liter tank to half the capacity, and fill the other half with mature tomatoes. Add seasoning to the jar: dill, bay leaf, black peppercorns, allspice, cloves. Fill the jar with boiling water for 10-15 minutes, then pour it into a saucepan and prepare the marinade: 2 tablespoons of salt, 8 tablespoons of sugar, 100 g of vinegar. Bring the marinade to a boil and pour tomatoes and cucumbers in a jar. We roll up the cans and wrap them up.


From the proposed components, approximately four liters of surprisingly tasty and aromatic lecho are obtained. We take 4 kg of sweet pepper, 4 heads of garlic (cut all the cloves in half lengthwise), 0.5 kg of herbs (dill, parsley, cilantro). Cut the pepper into four parts lengthwise (if large, it can be into six parts), cover with coarsely chopped herbs, add marinade and cook for 5 minutes from the moment of boiling. Marinade: 1 liter of water, 2 tablespoons of salt, 2 cups of sugar, 0.5 liters of refined sunflower oil, 100 g of vinegar. Put the resulting lecho in sterilized jars and roll up, and then wrap it up.

Pyaterochka salad

8 pcs. cut eggplants into slices up to 1 cm thick and fry on both sides. 8 pcs. peppers, 8 pcs. tomatoes, 4 medium apples, 4 onions - finely chop and simmer in a saucepan for 30 minutes, then add the fried eggplants, salt everything to taste and simmer for another half hour. 5 minutes before being ready, put 1 head of garlic (chop the cloves with a crusher). Place the salad in sterilized jars and roll up. Then wrap it up.

Squash Cavier

Grate 3 kg of peeled zucchini and 1.5 kg of carrots on a coarse grater, put in a saucepan. Add 1 kg of chopped onion, 200 g of tomato sauce, 200 g of sugar, 100 g of salt, 1 cup of refined oil, 0.5 cups of vinegar (pour in at the end of cooking). Mix everything and simmer for an hour, stirring regularly. Then put the caviar in sterilized jars, roll them up and wrap them up.

Eggplant appetizer

10 medium eggplants, 10 onions, 10 bell peppers, 10 tomatoes, 10 cloves of garlic. Place the vegetables cut into slices in a saucepan in rows, add 400 g of refined oil, 150 g of vinegar, 6 tablespoons of salt, 2 tablespoons of salt. Simmer for one hour, then put in jars and roll up, wrap up. Exit - 5 half-liter cans.

Eggplant for a country feast

2 kg of eggplant, 0.5 kg of onions, 0.5 kg of grated carrots, 250 g of refined oil, 1 glass of tomato sauce. Fry all components separately, and then simmer until tender. Add salt and sugar to taste. Serve hot or chilled.

Rice or Bean Salad

2 kg of tomatoes, 1 kg of carrots, 1 kg of onions, 1 kg of sweet pepper. Cut everything and simmer for 40 minutes without adding anything. Then add 1 cup of rice and simmer for another 20 minutes. Then add 50 g of salt, 100 g of sugar, 200 g of refined sunflower oil and simmer for another 15 minutes, and then put the finished salad in sterilized jars and roll up, wrap. If you are preparing a salad not with rice, but with beans, then it must first be boiled until half cooked.

Pepper snack

5 kg of pepper, 0.5 l of water, 1 glass of refined sunflower oil, 400 g of vinegar, 1 glass of sugar, 3 tablespoons of salt, herbs, garlic. An appetizer is being prepared in a saucepan. Boil the pepper for 5-7 minutes and put in a saucepan, sprinkle with herbs (dill, parsley) and chopped garlic. Prepare a marinade from water, oil, sugar, salt and boil it, adding vinegar at the end. Cool the marinade and pour pepper in a saucepan, press down the workpiece with a load for 3-4 days.

Turkish salad

2 liters of tomato sauce (or mince 2 kg of peeled tomatoes), 1 kg of pepper, 1 kg of onions, 1 kg of eggplant, 0.5 liters of oil, herbs, salt to taste. Pour boiling water over whole eggplants with a cut stalk for 40 minutes. Dice the onion and fry. Boil the tomato sauce and add the fried onions to it. Simmer for another 15 minutes, then add the diced eggplant and simmer for 10 minutes. Then add diced bell peppers and simmer for another 15 minutes. At the end, add the herbs and simmer for another two minutes. Roll up in sterilized jars and wrap up.

Plum sauce

For 1 liter of plums (boil the plums and rub through a sieve) add 1 glass of granulated sugar, 1 tablespoon of salt, 1 teaspoon of hot black pepper. Stir, bring to a boil, pour into sterilized jars and roll up.

Tkemali sauce

Add garlic crushed through a crusher, hot red pepper, dry dill seeds, cilantro crushed on a coffee grinder, herbs to the grated plums. Boil everything, and then put it in sterilized jars, roll up and wrap it up.

The best recipes for the winter in banks

We present to your attention the most interesting and at the same time simple recipes. Pickled watermelons in jars for the winter are delicious with honey, herbs, garlic.

A simple recipe


  • 5-7 kg berries
  • 1 liter of water
  • 1 tbsp salt
  • 1 tbsp Sahara
  • 1 tbsp honey.

Cooking method:

  1. Prepare the watermelon as described above.
  2. Sterilize the jars.
  3. Pour honey into the bottom of the container.
  4. Boil water, adding salt and sugar.
  5. Pour boiling water over the workpiece.
  6. Cover with lids.
  7. After 3 days, drain the marinade, boil it again.
  8. Fill, roll up the cans and put away for long-term storage.

The main thing is to store unrolled cans in a dark place, then they will not deteriorate. Avoid direct sunlight.

Note! If you want to treat your guests to pickled sweetness next week, you don't have to wait three days. You can roll up cans after the first fill. Such blanks will be stored for a little over a month.

Home-style watermelons with honey

Ingredients (calculated for 3 cans of 3 liters):

  • 5 kg watermelon
  • 4 l of water
  • 9 tbsp honey
  • 6 tbsp salt
  • 2 heads of garlic
  • 6 tbsp vinegar (9%).

Cooking method:

  1. Prepare the watermelon, cut it into pieces. The thickness should not exceed 2.5 cm. It is better not to cut the skin.
  2. Divide the garlic into cloves.
  3. Sterilize the jars, boil the lids.
  4. Place the garlic on the bottom of the container.
  5. Top with slices of watermelon. Try to stack compactly without pressing or damaging the flesh.
  6. Boil water.
  7. Pour boiling water over the jars, leave for 10 minutes.
  8. Drain water into a saucepan, add salt and sugar. Boil.
  9. Pour in vinegar.
  10. Pour the boiling marinade over the jars. Cover with lids.
  11. Sterilize for 10 minutes.
  12. Roll up, turn over.
  13. Store the first day upside down in a dark place.

Important! It is better not to try such a blank earlier than after 3 weeks.

Watermelon snack in honey marinade "Tender"

The name speaks for itself. As a result, you will get the most delicate taste and rich aroma.

Ingredients (calculated per 5 servings):

  • 8 kg of watermelons
  • 5 tbsp Sahara
  • 5 tbsp salt
  • 10 tbsp honey
  • 7 l of water
  • 300 ml vinegar (9%).


  1. Sterilize the jars, boil the lids.
  2. Cut the watermelon into small pieces. Do not remove grains and skins.
  3. Place the berries in jars (about 5 jars).
  4. Boil water.
  5. Pour the blanks with boiling water. Cover with a lid. Leave it on for 7 minutes.
  6. Drain the water back. Repeat the procedure.
  7. Drain the water again, add salt, sugar and honey. Boil. Mix thoroughly. The ingredients must dissolve.
  8. Pour vinegar into the boiling marinade.
  9. Roll up the cans.

Important! Triple pouring involves a partial loss of water during boiling and pouring. Therefore, when boiling the marinade for the third time, make sure that there is enough water for all the jars.

Honey and horseradish recipe


  • 2 kg of watermelons
  • 30 g horseradish
  • 1 liter of water
  • 1 tbsp honey
  • 1 tbsp. l. salt
  • 100 ml vinegar (9%).

Cooking method:

  1. Cut the watermelon into pieces that will easily go into the neck of the jar.
  2. Peel horseradish, cut into small pieces.
  3. Sterilize the jars in any way you are familiar with.
  4. Place the chopped horseradish on the bottom.
  5. Lay the slices of watermelon on top.
  6. Boil water. Add salt, honey. Stir, bring to a boil.
  7. Pour vinegar into boiling water.
  8. Pour the workpieces with boiling marinade.
  9. Twist the cans.

Interesting! This preparation strengthens the immune system. Therefore, open the first jar in October-November.

"Spicy" appetizer

This will require a large amount of spices or herbs.


  • 2 kg of watermelons
  • 1.5 l of water
  • 1 tsp citric acid
  • 2 tbsp honey
  • 1 tbsp salt
  • peppercorns to taste
  • Bay leaf
  • sprig of celery
  • sprig of parsley
  • dill umbrella
  • 4-5 cloves of garlic.

Cooking method:

  1. Rinse the baking soda cans. Sterilize them. Remember to boil the lids.
  2. Cut the watermelon into slices. Cut off the skin if desired. But keep in mind that with the skin, the berries are stored longer and do not lose their shape.
  3. Put garlic, bay leaf, celery, parsley, peppercorns on the bottom of the container.
  4. Place the watermelon on top.
  5. Place the dill at the very top.
  6. Boil water. Pour boiling water over the contents of the jars and leave for 10 minutes.
  7. Drain the water back into the pot, add salt, honey, citric acid. Mix thoroughly. Bring to a boil.
  8. Pour the blanks with boiling marinade and twist the jars.

Sweet and sour watermelons with honey and citric acid


  • 2 kg of watermelons
  • 3 tbsp honey
  • 1 tsp salt
  • 1 tsp citric acid
  • 1 liter of water.

Cooking method:

  1. Sterilize the jars.
  2. Cut the watermelon into pieces, do not remove the seeds. The pieces should not be more than 2.5 cm thick.
  3. Place the pieces into the container all the way to the top. Do not try to tamp the watermelon. This will damage it and give extra juice.
  4. Boil water.
  5. Pour boiling water over the banks. In this recipe, you do not need to insist on the first fill. Therefore, immediately drain the water back into the pot.
  6. Add salt, citric acid, add honey. Mix thoroughly. Bring to a boil.
  7. Pour the workpieces with boiling brine.
  8. Roll up.
  9. Turn over and store in a dark place for two days. Don't forget to wrap up the jars.

Advice... An appetizer prepared according to this recipe goes well with meat dishes.

Aspirin recipe


  • 5-7 kg watermelon
  • 1 tbsp salt
  • 1 tbsp Sahara
  • 1 tsp citric acid
  • 3 aspirin tablets
  • 1.8 liters of water.

Cooking method:

  1. Wash and sterilize the jars thoroughly using any method.
  2. Slice the watermelon without removing the skin and seeds.
  3. Place the watermelon compactly in a 3-liter jar.
  4. Add salt, sugar, citric acid.
  5. Add 3 aspirin tablets. If the jar is liter, there will be one tablet, respectively.
  6. Boil water.
  7. Boil the lids separately.
  8. Gradually pour boiling water over the banks. First fill 1/3 of the can with water, after 10 seconds add water to half of the container, and so on.
  9. Twist the cans.
  10. Put away for storage only after complete cooling.

Aspirin not only replaces vinegar, but also extends shelf life. You will notice that the marinade does not change its color even after a few months. Do not forget that it will not be transparent if you are adding honey.

Watermelon in honey-garlic sauce


  • 5 kg of watermelons
  • 2 l of water
  • 1 tbsp salt
  • 2 tablespoons sugar
  • 4 tablespoons honey
  • 4 cloves of garlic
  • currant leaf
  • 100 ml vinegar (9%).

Cooking method:

  1. Sterilize clean and dried cans.
  2. Cut the watermelon into small pieces.
  3. Chop the garlic. You can use a meat grinder, blender.
  4. Add honey to the garlic. Stir thoroughly until a homogeneous consistency is obtained.
  5. Place a currant leaf on the bottom of the container.
  6. Add the resulting mixture of garlic and honey with a spoon on top.
  7. Next, lay out the watermelon.
  8. Boil water. Add salt and sugar to boiling water.
  9. Boil again.
  10. Pour in vinegar.
  11. Pour the boiling marinade over the watermelon to the very top.
  12. Immediately screw the jars back on with boiled lids.

The workpieces are rich in taste - the sauce literally envelops every bite.

Breeding history

The Honey variety is considered one of the proven varieties among gardeners and truck farmers; it was bred in 1979 by American scientists. The variety was entered into the State Register of the Russian Federation 6 years ago.

In English, honey sounds like honey. The name of the variety was given in honor of Honoai, located in the United States.

Professionals recommend starting the cultivation of garden strawberries with the Honey variety.

How to choose the right type of pepper

To choose the right variety of pepper, you need to focus on the desired yield, ripening period, climatic conditions.

  1. In the Urals, in Siberia the weather is more severe, and it is often impossible to predict sudden temperature fluctuations. Summer is short, so early hybrids, unpretentious, are best suited. For instance: Dunyasha, Egyptian force.
  2. Middle lane more suitable. But sometimes there are prolonged rains that cause various diseases due to high humidity. For instance: Winnie the Pooh, Medal.
  3. Southern regions... Excellent for harvesting large crops, late-ripening species. For instance: Blackbrow, Arap.

High, average bushes, especially those ripening for a long time, are best grown in film greenhouses with heating. Undersized, early ripening is more suitable for conventional greenhouses. In general, the sooner you want to harvest, the warmer the environment should be.

We are accustomed to the fact that most varieties have yellow or pink rind, light flesh. But not so long ago, new varieties of potatoes have appeared: colored and exotic. They have an unusual tuber color that is obtained by natural crossing, not genetic engineering.

Colored and exotic varieties include:

  • Blue Salad - the peel and pulp are blue-violet.
  • Gourmet - the root vegetable is painted in a bright purple color.
  • cornflower - the skin is bright purple.
  • All blue - potatoes with a rich dark blue skin and pulp.
  • Red Wonder - red potatoes, slightly elongated tubers with red pulp.
  • Lilac - the pulp has an interesting marble pattern, consisting of lilac and white.

All these types are soft, delicate in taste. But the main advantage is the presence of antioxidants and anthocyanins, which help with infectious diseases. They are also valuable in that they maintain the balance of the body, prolonging youth and life.

Varieties of red potatoes can also be classified as colored, in which only the peel is often red:

  • Red Scarlett,
  • Slav,
  • Alyona,
  • Rocco,
  • Amur

Landing rules

Before planting "Iput" cherries, it is necessary to take into account that the plant needs pollinators to obtain a bountiful harvest. It is best to choose varieties that bloom at the same time. Moreover, trees can grow even in a neighboring area.

Next to "Iput" you can plant the following varieties of cherries:

  • Bryansk pink
  • Jealous
  • Ovstuzhenka.

Interesting! Cherry varieties can also serve as a pollinator.

For planting, it is better to choose 1-3 year old seedlings growing in a container with a closed root system. If such specimens were not found in the spring, you need to check the buds and roots of the plant of an ordinary seedling.

Signs of a good seedling:

  1. developed fibrous root system without damage
  2. buds are green.

Site selection

Planting "Iput" can be done at the end or beginning of the season. In the spring they are planted before the buds begin to grow - in April. In autumn - before severe frosts.

Sweet cherry is a tall tree. For several years, the crown of a tree can grow up to several meters in width. Therefore, when planting, the distance between two plants should be at least 5 m.

For cherries, you need to choose an area with a lot of sunlight and fertile soil. Loam or light soils are suitable.

Not suitable for planting varieties:

  • clay soil,
  • places with strong drafts,
  • lowlands.

Groundwater should not be higher than 2-2.5 m from the surface of the earth.

Important! On average, for an adult cherry on a site, an area of ​​6 × 6 m is needed.

Landing subtleties

For planting cherries, a hole is dug, the minimum size of which should be 80 × 60 cm.

Features of planting different seedlings:

  • If the seedling is purchased with a pot, the hole is made 20 cm wider and deeper than the root itself together with a lump of earth.
  • If the root of the seedling is dry, it should be soaked in water for 30 minutes. It is recommended to lay a drainage layer at the bottom of the planting pit.

Cherry loves soil with neutral acidity, therefore, when planting, the soil from the pit can be mixed with 1-3 kg of dolomite flour. Add 1-2 buckets of compost, humus or peat there. After such a pre-planting feeding, the plant will have enough nutrients for 3-5 years.

When planting in autumn, gardeners do not recommend adding mineral fertilizers to the pit. This can cause rapid growth of vegetative parts that will not be able to winter safely.

Landing is carried out as follows:

  1. A landing pit is being dug. The fertile part of the soil is poured into a separate heap.
  2. The resulting fertile soil is mixed with fertilizers.
  3. The seedling is placed in a hole and covered with prepared soil mixture. The root collar of the plant should remain 4-5 cm above the ground.
  4. An irrigation hole is made around the tree.
  5. The plant is watered at the root with several buckets of water.
  6. The root part is covered with mulch - straw, compost, dry peat, rotted sawdust.
  7. The seedling is tied to a peg.

Important! When planting cherries in the first half of summer, part of the plant's shoots can be shortened, leaving one in the lead. Starting from the second half of July, this procedure should not be performed.

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