Everyone wants to pamper themselves with delicious salts 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 nylon cap. It is simple to use, conservation is stored for a long time, and the time spent filling the treasured cans of the pantry is much less.
The recipes for the nylon cover are so diverse that they will please even the gourmet choosy. Among the salting options there are very original and seductive tastes.
Tomatoes for the winter under nylon covers
Tomatoes prepared according to this recipe will delight the whole family and will look great on any holiday table.
A three-liter jar will need about four kilos of tomatoes. Washed vegetables are cut into halves (large ones can be calculated), laid out on a baking sheet lined with foil, salted, sprinkled with Italian herbs and sprinkled with oil. Ideally, of course, olive. The leaf is put in the oven, heated to 150 degrees Celsius for 10-15 minutes, until the tomatoes are baked.
About 200 g of garlic are peeled and cut into slices or slices. Tomatoes are put in a bottle cooled down, each layer is sprinkled with garlic. It remains on top of the last layer to pour oil and close the full can with a nylon cover. This yummy should be stored in the refrigerator or cellar.
Dry ambassador
Fiddling with brine is not always hand-held. Our inventive housewives have come up with a wonderful way to get real barrel tomatoes for the winter under nylon covers without barrels and liquids. Two kilos of tomatoes will require a pack of salt, 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 can is lined with greens and leaves, then tomatoes are laid out, each row is generously salted and covered with dill with tarragon. At the very top should be currant leaves. The can is covered with a capron lid and kept warm for two days. For final storage, dry salted tomatoes are removed to a place with a temperature not exceeding +15.
Tomatoes plus nuts
Another great recipe that a nylon cap will help to realize. A kilogram of unripe tomato is scalded and cut into 2-4 parts, depending on size.
200 g of peeled walnuts are ground with two garlic cloves and a pair of full, with a hill, tablespoons of coarse salt. To this are added crumbled pods of hot pepper and a spoonful of coriander seeds. Tomatoes are either crumbled in the mixture or stuffed with it and stacked in a jar more tightly. A bay leaf is inserted between the tomatoes, allspice peas are poured, six pieces. Finally, an incomplete stack of wine vinegar is poured.
All this wealth is sealed with a capron lid and taken out to a cool place. It will be ready in a week, it may even reach spring, although it usually “flies” for the New Year.
Cucumbers with vodka
Among the cucumber recipes for the winter under the nylon cover, we liked the following most. Pimples are poured with cold water for at least a couple of hours. Dill umbrellas and horseradish leaves are washed, garlic is peeled and left with whole cloves.
In sterile jars, seasonings are first placed, and then cucumbers. If desired, a set of spices can be varied with leaves of black currant, cherry, oak, etc.
We prepare the brine: put two tablespoons of salt per liter of water, boil until dissolved, at the very end pour in a spoonful of vinegar and vodka. We immediately pour it into the cans, put on the capron lids and immediately take the cans out to cool. You can’t do without a refrigerator or a cellar in the storage of this snack.
Delicious pepper
Pickling under a nylon cover is not only cucumbers with tomatoes. Try to stock up on fried 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 seeds with a stalk, but leave the fruit whole. Then the peppers are fried in vegetable oil, and in the 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 kilo peppers suggests taking three wedges, but you can chop even more. Peppers are laid out in layers with the addition of herbs and garlic crumbs, pour salt (2 tablespoons) and sugar (3 tablespoons with a slide) into a three-liter jar.
The jar is poured over the neck with boiling water, closed with a capron lid and, after cooling, it is taken out to cool. Such a pepper is perfect as a snack to any dishes. It can be stuffed in the winter - you get a full and delicious spicy dish.
"Sharp tongues"
You can not do in the winter and without eggplant, which is also easily closed using a nylon cover. Two kilos of blue need to be cut into thin slices, about 1 cm, cool with salt, leave for a couple of hours to drain the bitter juice, then rinse again.
Eggplant is fried until golden, garlic is simultaneously peeled and crushed - five heads. A marinade is made: a glass of water is combined with garlic, salt, ground pepper and vinegar (they are put to taste). Each eggplant circle is dipped in 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 cap is put on and the Sharp Tongues are put away in the refrigerator or cellar before the holiday.
And do not forget the cabbage!
Sauerkraut in winter is a real delicacy. It is not difficult to stock up on it, unless the cutting process is somewhat tedious.
A head of cabbage is chopped and mixed with Korean-style carrots. The head of garlic is either crushed, or crumbles, or finely rubs and added to the vegetables. The mass is packed in cans without tamping.
We prepare the brine: in a liter of water we put a tablespoon of salt, two - sugar, five - 9% vinegar and sunflower oil. Plus traditional lavrushka and peas. After boiling the marinade, it is poured into containers with cabbage, the cans are closed with nylon covers and lined up in the kitchen for a day. Then they are cleaned in a cooler place.
To the recipe book: original butter
Mushroom pickers have a ton of ways to keep their prey until the winter, to feast on it in the cold months. Among them are recipes for a nylon cap. For example, you can close a jar or two of butter, spending very little time on the conservation process. It will only be necessary to boil the mushrooms - all other manipulations are elementary.
The bottom of the sterilized cans is sprinkled with finely grated lemon peel. At the same time, a dill umbrella or its seeds are placed in the container, at your discretion. Hot oil is placed in a container and a marinade is prepared.
Half a liter of water (enough to seal two kilograms of mushrooms) contains a tablespoon of salt, two tablespoons of sugar, four bay leaves, five peas of black and allspice, chopped head of garlic. After boiling, the brine is boiled for five minutes and poured into jars. Before closing the capron lid, a tablespoon of vinegar is added. Banks will cool down in heat, and stored in the cold.
Successful culinary experiments and bon appetit in awkward cold!