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Gogonele pickled in spicy-fixed

Gogonele pickled in spicy-fixed


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Well, this year I put most of the pickles with spicy-fix. And I don't regret it at all, because I tasted pickles like this from my sister and they were very good.
So, due to the lack of time and especially because you have good results for pickles put like this and it certainly doesn't spoil, I also recommend the spicy-fixed. But I prefer the quick one, but it depends on the tastes.
I really like pickled gogonelles!

  • gogonele (green tomatoes still :)))
  • garlic
  • spicy fix

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Pickled pickles in spicy-fix:

I washed the gogons and put them in small jars. Because they were very small, I put them whole, but if you have bigger gogons, you can cut them into pieces. Add cloves of garlic between the gogonele. It gives them a better taste and keeps them strong.

Prepare the spicy fix according to the instructions and place it over the gogons. Shut up and go to the pantry.



Recipe for pickled gogonele in a jar with carrots

  • 2.5 kilograms of gogonele
  • 2 carrots
  • 1 hand cauliflower flowers
  • 4 tablespoons coarse salt
  • 1 horseradish strain
  • 1/2 stem dried dill
  • celery leaves
  • 4 bay leaves
  • 8 cloves of garlic
  • 1 tablespoon peppercorns
  • 1 tablespoon mustard seeds.

Method of preparation:

The jars in which the pickled gogonelles are to be placed must be sterilized. Then, wash the gogons well and discard the ones that are hit or damaged, as there is a risk that the whole jar of pickled gogons will spoil once they have been left to pickle. Peel the carrots and garlic, cut the carrots into rounds, peel the horseradish and cut into four lengthwise.

Meanwhile, put 3 liters of water and 4 tablespoons of salt on the fire. The water is taken from the fire when it boils and is set aside, writes cevabun.ro.

A layer of broken dill stalks, along with celery leaves, is placed on the bottom of the jar. Then place the gogons interspersed with cauliflower flowers and carrot slices. Pour the mustard and peppercorns between the gogons, add the bay leaves and the rest of the dill and celery stalks. Finally, pour the hot brine over the gogons. The jars in which the gogonelles were placed are pickled well with a lid or a cellophane foil. Winter pickles are stored in a dark and cool place.


Pickled gogons with hot peppers & # 8211 a recipe loved by those who love spicy pickles

If you like spicy pickles, I recommend you try this recipe for pickled gogonele with hot peppers. They are perfect in combination with meat dishes. Try the recipe below.

Ingredient:

  • 1.5 kg gogonele, 2 hot peppers
  • 3 onions, 1 bunch of dill
  • 200 gr salt, 3 liters of water
  • 250 gr sugar, 500 ml vinegar 9%
  • 8 black peppercorns, 5-6 cloves

Method of preparation:

Before we start cooking, we sterilize the jars and lids for about 30 minutes.

We wash the gogons and break their tails. If the gogons are too big, cut them in half. We cut the peppers into rings. Those who want the pickles to be very spicy, can leave the peppers with seeds.

Cut the onion into half rings. Put in a jar, peppers, onions, cloves, black peppercorns and gogonelee. Put the dill sprigs on top.

Boil water in a pot. Dissolve salt and sugar in it. Cook the marinade for 5 minutes over medium heat. Pour the vinegar into the marinade, mix and turn off the heat.

Pour the hot marinade into the jars with gogons. We screwed the lids well. We turn the jars upside down (we make sure there are no leaks) and wrap them in a blanket or a thick towel. Let them cool completely, then store them in a dark and cool place, preferably in the basement or pantry.

Pickled dumplings are full of vitamins, which is why they are recommended to be consumed, especially in winter. In taste, it does not differ much from ripe tomatoes. Try our recipe and enjoy the result. Have fun with your loved ones and increase your cooking!


The donuts are washed. So do the hot peppers and drain. Clean and wash the carrots, garlic, celery and horseradish well. Hot peppers, carrots, celery and horseradish are cut into thin strips to better slip through the gogonele

Celery leaves, dill and thyme are placed on top of the jar.

Then the brine is prepared. Put a tablespoon of salt for each liter of water used. Bring the water to a boil and mix well until the salt melts. It should not be boiled.

After placing all the ingredients in the jar, add warm brine over them. If brine is needed, prepare it according to the same principles: one tablespoon of salt for every liter of water used.

The next day, close the jars tightly and put them in the pantry.


How do we pickle donuts with Pikant Fix?

I with an envelope of Pikant Fix Iute put 2 large jars and one of 800ml of pickled donuts & # 8211 which means approx. 5 jars 800ml, but on the envelope it says that you can prepare brine for several jars (recommended 6-7).

& # 8211 Wash the vegetables, cut the donuts into quarters and clean the stalks, while the carrots peel and cut (I cut the slices but you can also cut them into sticks).

& # 8211 In 2 large 1700ml jars I put the cut donuts, and among them I put carrot slices and pieces, celery leaves and dried dill branches.

The contents of the envelope of Pikant Fix Iute dissolve in 1.7-1.8 liters of water that mixes well with 300ml of vinegar and 150g of sugar (you can put more or less vinegar or sugar depending on your preferences: sweeter, or more sour). The mixture is boiled for about 5 minutes, during which time it is good to stir from time to time with a spoon.

& # 8211 The brine is poured into jars over the donuts so that the liquid covers them completely, the jars with lids are closed and the pickled donuts with Pikant Fix Iute are ready. Canned donuts with Pikant Fix do not require sterilization.

Using this method you can pickle other vegetables, you can put pickled cucumbers with Pikant Fix, pickled cauliflower with Pikant Fix, pickled gogonele with Pikant Fix or assorted pickles with Pikant Fix.

So if you want to be sure of the success of canned food, or if you do not have all the necessary spices around the house, buy an envelope of Pikant Fix Iute or Pikant Fix Dulce Acrisor and the pickles will have a guaranteed success.

Pikant Fix Iute pickled donuts, a safe way to get pickled donuts without sterilization and headaches.


Ingredients Spicy pickled gogons for the winter

  • 5 kg gogonele
  • 3 pieces celery with root and leaves
  • 4 suitable carrots
  • 2 heads of garlic
  • 5-6 hot peppers
  • coarse salt never before (you can find it at Plafar)
  • the water


Meat pickled meatballs

Pickled dumplings are also excellent in food, not only as pickles. So, if you have leftover pickles from winter and you don't know what to do with them, here's an excellent recipe for meat pickles. Very tasty, this dish is made with any kind of meat. Today we present you a recipe for pork gogons, this combination is very good.

Although it doesn't seem like a very tasty dish, you will be surprised by the taste of the combination of pickles and meat in a hot dish. Feel free to try a quick and easy recipe that gets rid of pickle jars. Anyone who loves pickled cucumbers will be pleasantly surprised by this gogonele food.


Put pickles alone at home See the best recipes for cucumbers, donuts and gogonele, in vinegar or in brine!

Donuts with bay leaves Ingredients: 5 kg of donuts, a liter of vinegar, 1 kg of sugar, 6 tablespoons coarse salt, bay leaves, peppercorns, mustard seeds. Preparation: the donuts are washed, cleaned, cut into quarters and placed in a large bowl. Separately, mix the vinegar with the sugar and salt until melted, then add the bay leaves, pepper and mustard seeds and pour over the donuts. Leave it like this until the next day, when it is placed in jars, cover it with the vinegar solution, then seal the jars well.

If you are melted after pickles, we also have the recipe for donuts in broth!

Bulgarian cucumbers


Ingredient: 5 kg of cucumbers, three cups of sugar, three tablespoons of salt, a liter of wine vinegar, a sachet of mustard seeds, an envelope of bay leaves, three heads of garlic, two sprigs of flowering dill, an envelope of berries of black pepper, three liters of water.
Preparation: wash the cucumbers well and let them drain, then place them in 800 g jars, putting garlic cloves, dill and bay leaves among them. Separately, prepare the pickling solution, mixing well the water with vinegar, salt, sugar, mustard seeds and pepper. When the salt and sugar have dissolved, pour the solution over the cucumbers until they are covered. Put the lids on, taking care not to leak and place the jars (as many as possible) face down on the oven rack. Leave it on the right heat for about three quarters of an hour, without opening the oven. When ready, turn off the heat and leave for another two to three hours in the oven to cool.

Spicy gogons


Ingredient: 3 kg of gogonele, a horseradish root, two liters of water, 350 ml of vinegar, 50 g of sugar, a handful of dried dill, a clove of garlic, a sachet of hot fixed Pikant Dr. Oetker.
Method of preparation: wash the gogonelles, then place them in a jar on a bed of dried dill, slipping between them a clove of cleaned garlic, hot peppers and horseradish root. In a saucepan, mix the vinegar with the water, sugar and Dr. Oetker's hot-packed Pikant sachet, according to the instructions on the package wrapper, and bring to the boil. After boiling for a few minutes, add the hot juice over the gogons, then seal the jar with a lid or special foil. Keep cool.

Pickled onions


Ingredient: 3 kg of suitable dried onion, 500 ml of vinegar, a cup of sugar, dried dill, a tablespoon of peppercorns, two liters of water, six bay leaves, three tablespoons of coarse salt.
Method of preparation: the onion is peeled and its mustache and tail are cut. Wash well, then place in a jar and cover with pickle dill so that it does not rise to the surface. Boil water and vinegar together with sugar, bay leaves and pepper. Bring to a boil, then put, through a sieve, over the onion. Seal well, cover, and store the next day in a cool place.
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Donuts stuffed with cauliflower in a jar

Comments (11)

I ADD 70-100 ML OF WINE VINEGAR TO THE QUANTITY YOU CHOOSE. TRY.

mine always spoils. at 2 days I have to start eating them to say that I throw the money directly

My grandmother made the best pickled gogonele. Neither I nor my mother could do that. I think it was a very simple recipe, my grandmother lived in the country, somewhere far from the city and I don't think she put many spices, but they were special. I don't know how they succeeded: the recipe, the fact that he put them very fresh, how he picked them from the garden, or the fact that there were many of them, in wooden barrels. Does anyone have a similar recipe?

the recipe is like this: gogonele, carrots, cabbage, beets, cauliflower, green peppers and celery if you like put in buckets, jars or in the "wooden barrel" with the words cold water and large bag of salt, to 10 l of water put a bucket of a liter of salt yogurt mix until the salt dissolves and put over the vegetables. Walk on them about once every 3 days. it is taken, it is taken with a cup of the salt water composition and the same amount of fresh water is put back.

I have a question. what to do with pickles so that they don't bloom on top. It's the first time I put & I don't know. I'm waiting for an answer, please. thanks

I put the eggs in the brine 2 weeks ago and I noticed only now that they started to ferment. When I opened the lid of a jar, water flowed on the floor. And I noticed that this is all. Please tell me what I can do so I don't throw them away.

I PUT THE PICKLES 5 DAYS AGO AND NOW I HAVE NOTICED THAT THE BRINE IS TOO SALTY WHAT CAN I DO? I AM WAITING FOR AN URGENT ANSWER

pour the brine into a bowl (throw away some of it), add water and boil, then pour over the pickles again.

I put them in a larger container ..mixed with watermelons ..and about once every 1 week I wind them and do not boil water .. otherwise the flower does not bother me. )

To speed up the fermentation of the gogonele, the gogonea is pricked two or three times with a fork or toothpick to penetrate the brine into the gogonea, especially if it is late or the storage medium is low, cold.

Hello, I put the gogons on 6 days ago, and I noticed that they started to boil, please tell me how I can save them. Thank you.


approx. 3 kg of gogonele (for 10 jars)
25 g of coarse salt for each liter of water
5-6 carrots, hot peppers - optional
thyme, dill, garlic
horseradish, mustard seeds
washed and dried jars

Wash the gogons well. Peel a squash, grate it and slice it. Put thyme and dill branches on the bottom of each jar. Half a teaspoon of mustard seeds. Put the gogonele, and don't forget to add 2 cloves of garlic in each jar, 2-3 horseradish sticks, a few slices of carrots. if you want the gogonele to come out faster, add a small hot pepper in each jar. Boil water with salt separately - 1 tablespoon per liter of water. Then pour the brine into jars. Leave the jars with the goggles uncovered for 24 hours. Then close them tightly with lids. Leave them in a warmer place for 10 days, until the fermentation starts. Then store them in the pantry. The fermentation will continue, and the juice will be cloudy for a while. When the juice clears the pickled gogonelas are ready for consumption. Good appetite!


Video: Gogonele murate


Comments:

  1. Fitz Simon

    Precisely in the purpose :)

  2. Gut

    In my opinion, you admit the mistake. Write to me in PM.

  3. Vigal

    Yah!

  4. Moogudal

    What a necessary sentence ... great, remarkable idea



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