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Summer in the bank seven recipes for canning pickles

Homemade pickles do not tolerate hustle. And every good housewife in this case your approach. A reserve for certain there are a thousand and one recipe canning company. We offer to replenish the treasury of something new and learn how to make pickles for a variety of workpieces.


There will always be a worthy use for crispy cucumbers. To make them even better, a spicy pickle for pickling cucumbers will help. At the bottom of a three-liter jar, put 4 cloves of garlic, a couple of dill umbrellas, 4-5 leaves of cherry, oak and horseradish. Add red hot pepper to taste. We fall asleep all this 3 tbsp. l. salt and put in a jar 1½ kg of small strong cucumbers, fill with water. We close them with a nylon lid and leave to grease for 2 days. Then we drain the marinade, boil it for 5 minutes, fill in the cucumbers again and close the lid tightly. In winter, a delicious snack will appear on your table, which you can crunch just like that or add to salads. 

Tomatoes like apples

Mild sweet taste of tomatoes will be appreciated perfectly by both relatives and guests

An apple pickle for canning will give tomatoes an unusual taste. We send 3 bay leaves and 7-8 allspice peas into a three-liter jar. Put 1,2 kg of fleshy tomatoes on top. Dissolve in 1 liter of apple juice 1 tbsp. l. salt and bring to a boil. If the acidity is too harsh, add 1 tbsp. l. Sahara. Fill the tomatoes with boiling marinade, cover with lids and leave for 30 minutes. Now we drain the marinade, boil it again, and put 2 cloves of garlic in the jar. Pour the marinade over the vegetables again, roll them up, turn them over and wrap them in a blanket. The mild sweetish taste of tomatoes will be appreciated perfectly by both family and guests.

Mushroom decoration

This gourmet appetizer will decorate your table on weekdays and holidays

Do you want to please your loved ones with fragrant mushrooms in winter? Then a universal recipe for canning mushrooms will come in handy. Put 2-3 sprigs of oregano or thyme in a liter jar. We clean and wash 700 g of mushrooms, cut the large ones in half. Combine them in a saucepan with a chopped onion, 6-8 cloves, 3 bay leaves, 1 tbsp. l. sea ​​salt and 1 tsp. allspice. Pour the ingredients ¾ glass of water, ⅓ glass of wine vinegar, bring the mixture to a boil and cook for 15 minutes. Pour mushrooms with marinade into jars and roll up. Such an exquisite snack will decorate your table both on weekdays and on holidays.

Flaming zucchini

Such a colorful dish will be appreciated by even the most stringent home critics.

Canned zucchini liven up winter days with summer colors. The main thing is to cook for them a delicious marinade. Cut into 3 circles kg zucchini. We skip the 3 carrots, 100 of garlic and 2 of hot peppers through a meat grinder. Put the zucchini in the pan and close them with a vegetable mixture. In a separate container, mix 500 ml of tomato paste, vegetable oil, water, and 9% vinegar. Add 2 Art. l salt and 500 g sugar, mix and pour the marinade vegetables. We cook them 20 minutes from the moment of boiling, then we transfer the zucchini into half-liter jars and roll it up. Such a colorful dish will be appreciated by even the strictest house critics. 

Appetizer for Esthete

This appetizer will delight not only with its unusual taste, but also with its beautiful appearance.

Bell pepper opens up scope for culinary creativity. We clean 5-6 colored peppers from seeds and partitions, blanch in boiling water for 5 minutes. We cool them, put a clove of chopped garlic inside and fill with a filling of 500 g of grated cabbage and 300 g of carrots. Place the peppers in a liter jar and fill with the pickling marinade. We prepare it as follows. Mix 1⅓ l of water, 250 ml of sunflower oil, 500 g of sugar, 400 ml of 9% vinegar, 4 tbsp. l. salt and 4 tbsp. l. honey. Bring it to a boil, pour the peppers in a jar and roll up. This appetizer will delight you not only with its unusual taste, but also with its beautiful appearance.

Garlic passions

Pink garlic will cheer you up in one look

Pickled garlic will give your favorite dishes bright spicy notes. Put 2-3 sprigs of parsley, basil, 2-3 umbrellas of dill, horseradish to taste and 5-6 currant leaves in a half-liter jar. For the scent, add 7 clove buds, a cinnamon stick and 2 bay leaves. We peel 20 heads of garlic from the top husk, throw them into boiling water for a couple of minutes, take out and remove the remnants of the husk. Now let's get into the marinade for canning. We grate the beets and squeeze them through cheesecloth. Mix the resulting juice with 750 ml of water, ½ cup of vinegar, 2 tbsp. l. salt and 1 tbsp. l. Sahara. We boil the marinade, pour garlic with it and roll up the jar. Garlic in pink tones will cheer you up with just one look.

Fruit fantasy

Such an exquisite dessert will fill the cold winter evenings with summer memories.

Pears canned in wine are a real delight. First of all, we cook syrup from 300 ml of water, 250 g of sugar, ½ tsp. cinnamon and ½ tsp. dried ginger. Scald 600 g of medium pears with boiling water and insert 4-5 dried cloves into each. Gently dip the fruit into the syrup, cook for 10 minutes, cover and leave for 4 hours. We pour the syrup into a bowl, and pour the pears with 800 ml of red wine, 1 tbsp. l. lemon juice and cook them over low heat for 20 minutes. Then we transfer the pears to a liter jar, fill them with boiled syrup and roll them up. Such an exquisite dessert will fill the cold winter evenings with summer memories.

Have you done homework for the winter or are you just going? What will surprise your family and friends this year? Looking forward to your copyright recipes. 

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