Category: Canned vegetables



  Ingredients: cabbage 1 kilogram beet 300-400 grams celery root with greens 200-300 grams garlic 10 cloves salt 3 Art. spoons burning pepper to taste   Kochan cabbage clean from the upper leaves, wash, cut into 8-10 pieces, remove the stalks. Pieces of cabbage for 5-6 minutes dipped in boiling water, then remove and cool. [Continue]

Eggplant (or zucchini), pickled

  Ingredients: eggplants 1 kilogram → or courgettes 1 kilogram onion 200 grams sunflower oil 1/2 cup red wine vinegar 3/4 cup water 1/2 cup allspice 2-3 pea bay leaf 1 piece salt 2 Art. spoons   Eggplant peeled, cut into slices, season with salt (1 tablespoon), press down the plate and leave for 3-4 [Continue]

Jam of eggplant

  About the recipe: This jam is unusual and quite time-consuming to prepare. Eggplants should be chosen to jam small – no more than 8-10 cm long and 3-4 cm in diameter. Usually this early varieties, maturing in southern latitudes in June or early July.   Ingredients: eggplant 24 pieces Sugar 2.4 kilograms baking soda [Continue]

Hungarian lecho (2)

  Ingredients: sweet pepper 1 kilogram onions 2 pieces Fresh tomatoes 6 pieces carrots 2 pieces vegetable oil 100 grams salt to taste ground pepper to taste sugar 1 st. a spoon spice mix to taste   Bulgarian sweet pepper wash. It is advisable to choose a colorful red, green, yellow. This pepper will look [Continue]

Sweet pepper in oil (in Bulgarian)

  Ingredients: sweet pepper 2.5 kilograms water 0.5 liters 5% vinegar 200 grams vegetable oil 250 grams sugar 100 g parsley root 1 piece garlic 1 head salt to taste   Cooking method: Pepper Fruits are washed, cleaned of seeds, parsley root is cleaned and cut into slices. Garlic cloves on dismantled. For the marinade [Continue]

Pepper oil in Bulgarian

  Ingredients: sweet pepper 2.5 kilograms garlic 1 head parsley root 1 piece water 500 grams 5% vinegar 1 cup vegetable oil 250 grams sugar 100 g salt to taste   Cooking method: Marinade 1. Dissolve salt in water, sugar, add vinegar and vegetable oil. 2. pepper, seeded, cut into rings, root parsley – circles. [Continue]

Eggplant in Bulgarian

  Ingredients: Eggplant 6 kg Tomatoes 1.6 kilograms onion 1.9 kilograms garlic 120 grams parsley 100 grams vegetable oil 900 grams salt 150 grams ground black pepper 0.4 grams allspice 0.4 grams cumin seeds 10 grams → or fennel seeds 10 grams   Cooking method: At 10 cans 0.5 liter capacity Eggplant cut into circles [Continue]

Sauerkraut in Armenian

  Ingredients: beetroot – 1 kg cherry leaves – 300-400 g allspice – 7-8 peas pepper bitter capsicum – 25 pcs. roots (celery, parsley, cilantro with tops) – 1.5-2 kg of carrots – 3.5 kg of garlic – 1.1 kg of cabbage – 60 kg bay leaf – 10-15 pcs. salt – 1.4 -1.6 kg [Continue]

Pickled garlic “Royal” in Armenian

About the recipe: Pickled garlic “Royal” in Armenian – delicious snack. Its preparation requires no special skills, you need only a little patience and desire. The variety of recipes for salting and pickling vegetables – a distinctive feature of Armenian cuisine. Hardly any other food can make it competitive on the part zogotovok. And now [Continue]

Assorted vegetables in lemon juice in Arabic (hamutsim)

Ingredients: sumeshi color to taste   Cooking method:   This kind of salt-pickled platter is very popular in Israel, almost every meat restaurant, or a tent for the sale shuarmy and falafel salad is sold together with the meat, with you can add it in a pita with shawarma or falafel as you want along [Continue]