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6 unusual onion blanks for the winter: it will definitely not rot

6 unusual onion blanks for the winter: it will definitely not rot


In the middle of autumn, a lot of onions accumulate in the bins of each summer resident. It is troublesome to store it, the crop may deteriorate or lose its presentation. In this case, original recipes for onion blanks, which can stand in the cellar for a long time, are very helpful.

Confiture

Ingredients:

  • 700 g onions;
  • 1 kg of sugar;
  • 1 lemon.

Pour boiling water over chopped onions and leave for 5 minutes. Then the liquid is drained. The mass is transferred to a saucepan, covered with granulated sugar and lemon juice is added. The mixture is boiled over low heat for half an hour. When hot, the confiture is laid out in jars and rolled.

Lemon juice can be substituted for orange juice.

Dried onions

The bulbs are chopped into rings no more than 4 mm thick. 50 g of salt is preliminarily dissolved in a liter of water and brought to a boil, then cooled. The container with the solution is placed in a refrigerator.

After a few hours, they take it out and put the chopped vegetable there. This must be done so that it does not darken. After 5 minutes, the rings are laid out on a cloth so that the glass has excess moisture. Then they are laid out on a baking sheet and dried at 60 degrees for about 5-6 hours in the oven. In this case, the door should be opened slightly.

Sauce

Ingredients:

  • 100 g onions;
  • 300 ml of water;
  • 2 tbsp vegetable oil;
  • 1 tsp table vinegar;
  • 1 tsp granulated sugar;
  • 10 g flour.

Granulated sugar should be poured into a hot skillet and lightly fried. Add water. Pour the resulting sugar color into a saucepan. Fry the flour in a dry frying pan and transfer it to the caramel. Add vegetable oil.

Boil finely chopped onions for a few minutes. Then drain the water from it into a saucepan with other ingredients, add vinegar and lemon juice there. Rub the vegetable through a sieve and combine with the total mass.

The sauce is stored in the refrigerator and served with pasta, as well as stewed and boiled vegetables.

Caviar

Ingredients:

  • 5 onions;
  • 2 carrots;
  • 2 cloves of garlic;
  • 1 tbsp Sahara;
  • 1 tsp salt;
  • 1 tbsp tomato paste.

The onions are cut into cubes and divided into 2 portions. Blanch one portion in boiling water for 2 minutes. The other is stewed with grated carrots for 10 minutes, then garlic passed through a press is added and the stove is turned off. All products are ground with a blender. Salt, sugar and tomato paste are added.

The caviar stays perfectly in the refrigerator for several months.

Pickled onion

Ingredients:

  • 700 g onions;
  • 500 ml of water;
  • 50 ml of table vinegar;
  • 2 tbsp vegetable oil;
  • 1 tbsp salt;
  • 2 tbsp granulated sugar;
  • 2 peppercorns;
  • 1 bay leaf;
  • 1 clove bud

The vegetable must be peeled and chopped into large rings.

The marinade is prepared in a large saucepan. Sunflower oil, table vinegar, salt and sugar, and spices are added to the water. Then the rings are laid out. The stove is immediately turned off. The workpiece is transferred to a sterile jar and twisted. It can be used for preparing salads, as well as side dishes and main courses.

Three colors

Ingredients:

  • 1 kg of onions;
  • 1 liter of water;
  • 100 g of beets;
  • some turmeric;
  • 1 tbsp Sahara;
  • half a glass of table vinegar;
  • 2 tbsp vegetable oil.

To prepare the marinade, clean water is poured into a large container, salt and sugar, sunflower oil and vinegar are added.

The bulbs are chopped into rings and placed in 3 jars. Finely chopped beets are added to the second jar, and a pinch of turmeric is added to the third. The containers are poured with marinade and placed in the refrigerator. This original preparation is suitable for toasts and sandwiches.

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Zucchini jam with ginger

You will need:

  • Zucchini - 1.5 kg.
  • Lemon juice - 500 ml.
  • Ginger - 150 gr.
  • Apples - 300 gr.
  • Sugar - 1.5 kg.
  • Water - 300 ml.

Recipe:

  1. Wash the zucchini (if the fruits are overgrown, peel and select seeds) and cut into small cubes.
  2. Peel and grind ginger with a meat grinder.
  3. Wash, peel and chop the apples using a meat grinder or blender.
  4. Prepare the syrup: add sugar, lemon juice to the water and boil until the sugar is completely dissolved.
  5. Place the zucchini and ginger in a saucepan, pour over the syrup and cook over medium heat for about 50 minutes, stirring frequently and skimming. When the zucchini becomes transparent and soft, the jam is ready.
  6. Pour it into sterilized jars and roll it up.
  7. Store in a cool place.


Vanilla extract

You will need:

  • Vanilla (in pods) - 3 pcs.
  • Vodka - 100 ml.

Recipe:
  1. The vanilla pods are cut in half and placed in a bottle.
  2. Pour them with vodka and let the vanilla extract brew for 1.5 - 2 months, not forgetting to periodically shake the bottle.
  3. After the specified time, the pods are removed from the bottle and discarded.
  4. Store the extract in a cool dry place.

Important: Vanilla extract is used to make baked goods, drinks, jellies, and so on.
According to the same recipe, you can prepare not only vanilla, but also mint (menthol), orange, and lemon extracts. For this, 100 ml. add vodka: ½ cup mint leaves (washed and chopped) zest of 1 large orange zest of 2 lemons.

Mushroom Champignon Powder

You will need:

  • Champignons - 500 g.

Recipe:
  1. Wash the mushrooms thoroughly, separate the caps and cut them into thin strips, about 3-5 mm thick.
  2. Put the chopped mushrooms in one layer on a baking sheet covered with parchment paper in advance.
  3. They put it in the oven and dry the mushrooms for about an hour at a temperature of 45-50 ° C. Then the temperature is increased to 80 ° C and the mushrooms are dried until tender. The oven door is left ajar during drying.
  4. The dried mushrooms are ground into powder using a coffee grinder.
  5. The mushroom powder is transferred to a dry, tightly sealed dish.
  6. Store in a dry, dark, cool place.

Important:
To prepare mushroom powder, you can use not only champignons, but also white, and chanterelles and others, or take more than one species, but several. Just keep in mind: the powder made from the legs of most tubular mushrooms will come out coarse and will not boil well. It is best to use hats.

Mushroom powder is used to prepare various soups, gravy, sauces as a seasoning for vegetables, meat and fish dishes. Immediately before use, it is poured with warm water, let it brew for about half an hour. Add to the dish 5-15 minutes before the end of cooking.

Potato jam

You will need:

  • Potatoes - 330 g.
  • Sugar - 250 g.
  • Vanilla sugar - 10 g.
  • Water - 80 ml.
  • Rum - 20 ml.
  • Ground spices in approximately equal proportions (ginger, cinnamon, cloves, nutmeg) - 1 teaspoon (you can use the same amount of ready-made spice mixture for mulled wine).

Recipe:
  1. The potatoes are thoroughly washed, peeled and boiled until tender.
  2. While still hot, the potatoes are mashed.
  3. Sugar is dissolved in water, put on fire and brought to a boil.
  4. Mashed potatoes, spices, vanilla sugar are added to the boiled syrup, reduce the heat to a minimum and cook, stirring continuously, for about 15 minutes. Rum is added about a minute before the end of cooking, after which it is immediately removed from the heat.
  5. The finished jam is transferred to sterilized jars, tightened with lids, allowed to cool and put away for storage.

Drunk beet with lemon jam

You will need:

  • Beets - 1 kg.
  • Lemon (large) - 2 pcs.
  • Sugar - 0.5 kg.
  • Vanilla sugar - 10 g.
  • Citric acid - 0.5 tsp.
  • Red wine (ideally Cahors) - 100 ml.

Recipe:
  1. Beets are thoroughly washed, peeled and boiled in water with citric acid until tender. Citric acid is added so that the beets do not lose their color during the cooking process.
  2. The boiled beets are rubbed on a fine grater or chopped with a meat grinder.
  3. Add red wine, granulated sugar to the resulting mass, bring the mass to a boil and cook for about an hour and a half.
  4. The lemons are washed, the zest is rubbed on a fine grater, and the juice is squeezed out of the fruits themselves.
  5. After the jam has boiled for an hour and a half, juice and lemon zest are added to it, the vanilla sugar is boiled for about 15 minutes, packaged in sterilized jars and rolled up.

Onion jam

You will need:

  • Onions - 1.5 kg.
  • Sugar - 200 g.
  • Dry wine - 200 ml.
  • Butter - 50 g.
  • Wine or fruit vinegar - 3 tbsp. spoons.
  • Thyme (dry) - 1 tsp.
  • Ground coriander - 0.5 tsp.
  • Salt - 2/3 tsp.

Recipe:
  1. Peel, wash and cut the onion into thin half rings.
  2. Melt the butter in a saucepan, spread the onion and simmer it over low heat until it becomes transparent.
  3. Then thyme, coriander, salt, sugar, vinegar, wine are added to it, everything is mixed well.
  4. As soon as the mixture boils, the heat is reduced to a minimum.
  5. Boil, stirring constantly, until the onion begins to caramelize.
  6. Ready onion jam is packaged in sterilized jars, rolled up with lids and stored in a cool dark room.

Lemon jam

You will need:

  • Lemons - 1 kg.
  • Water - 400 ml.
  • Sugar - 1.5 kg.

Recipe:
  1. Lemons are thoroughly washed, peeled and dipped in boiling water for 20 minutes.
  2. After the indicated time, the lemons are washed again in cold water and cut into small pieces, removing all the seeds.
  3. The sugar is combined with water and a syrup is prepared.
  4. As soon as the syrup boils, slices of lemon are dipped into it, the jam is allowed to boil and it is immediately removed from the heat.
  5. Allow it to cool completely, then bring it to a boil again and cool it again.
  6. Ready jam is packaged in sterilized jars, rolled up and stored.

Citrus and ginger jam

You will need:

  • Lemons (large) - 2 pcs.
  • Oranges - 800 g.
  • Ginger root - 150 g.
  • Sugar - 500 g.
  • Water - 200 ml.

Recipe:
  1. Wash the lemons, peel them, remove the seeds, and grind the pulp using a blender.
  2. Oranges are also washed, peeled and ground with a blender or meat grinder.
  3. Ginger is washed, peeled, crushed.
  4. Chopped oranges, lemons and ginger are mixed, water is added, put on low heat, brought to a boil and boiled for 2-3 minutes.
  5. Then sugar is added to the fruit mass and, stirring constantly, continue to cook over low heat for another 20 minutes.
  6. The finished jam is laid out in sterilized jars, rolled up and stored.

Orange pumpkin jam

You will need:

  • Oranges - 500 g.
  • Pumpkin - 1 kg.
  • Sugar - 1 kg.

Recipe:
  1. The pumpkin is washed, peeled and seeds removed, and the pulp itself is cut into small cubes.
  2. The crushed pumpkin is placed in a saucepan, covered with sugar and set aside until the pumpkin has let out the juice.
  3. The oranges are washed, the zest is rubbed on a fine grater, the peel is removed, the pulp is chopped using a blender or a meat grinder.
  4. As soon as the pumpkin gives a little juice, put the saucepan over low heat.
  5. After boiling, orange zest and pulp are added to the jam, and the jam is boiled for another 5 minutes.
  6. Hot poured into sterilized jars, rolled up and stored.

Orange and lemon jam

You will need:

  • Oranges - 1 kg.
  • Lemon - 1 pc.
  • Sugar - 1 kg.
  • Water - 250 ml.

Recipe:
  1. The oranges are washed, peeled and cut into small pieces, removing all seeds.
  2. Wash the lemons, wipe them dry, rub the zest on a fine grater, peel them, remove the seeds and also cut them into small pieces.
  3. Sugar syrup is made from sugar and water.
  4. Then orange and lemon slices are added to it, allowed to boil, removed from heat and left to the side for 2 hours.
  5. After the indicated time, the jam is again put on low heat, brought to a boil, boiled for 2-3 minutes and again set aside for a couple of hours.
  6. Add lemon zest to the jam, bring to a boil for the third time and continue to cook until thickened, stirring constantly.
  7. Ready jam is poured hot into sterilized jars, rolled up and stored.

Orange Peel Jam

You will need:

  • Orange peels (dried) - 500 g.
  • Lemon - 1 pc.
  • Sugar - 700 g.
  • Water - 600 ml.

Recipe:
  1. Dried orange peels are poured over with warm water and left to swell.
  2. Then the water is drained, and the crusts are crushed using a blender, meat grinder, or simply cut into small strips.
  3. The lemon is thoroughly washed and the zest is rubbed on a fine grater. Remove the peel and bones, and cut the pulp into small pieces.
  4. Syrup is prepared from water and sugar and, as soon as it boils, crushed orange peels, zest and lemon pulp are added to it. Allow the jam to boil for 2-3 minutes and remove from heat for 2 hours.
  5. Then they put it on the stove again, boil for 2-3 minutes and set it aside again for a couple of hours.
  6. For the third time, put the jam on a small fire and, stirring often, cook until it thickens.
  7. Ready jam is poured into sterilized jars and rolled up.

Citrus Jam Secrets:

The oranges, lemons, and other citrus fruits you select for your jam shouldn't be overripe. The fact is that overripe fruits quickly lose their shape, as a result, the jam will look unpresentable.

Citrus jam must be cooked over low heat, stirring often and skimming off, otherwise the remaining foam particles will cause the finished product to quickly deteriorate.

It is necessary to store citrus jam in a dark, cool room.

Flavored vinegar

It will not be difficult to prepare flavored vinegar, but you will undoubtedly appreciate its extraordinary smell and taste.

You will need:
The composition of the ingredients depends on what kind of vinegar you want to get in the end, because for different types you can use different mixtures. Here are just a few examples:
- dill and chili
- sage, oregano and thyme
- allspice and juniper berries
- parsley and tarragon
- lemon zest and basil
- zest of lemon, orange and a couple of raisins.

Recipe:
Flavored vinegar is prepared in two ways: cold and hot.

Cold way: the selected ingredients are placed in a container that is tightly closed, poured with vinegar and placed in a dark place for 3 weeks.

Hot way: the mixture is placed in a tightly closed container (most often in a bottle). The vinegar is brought to a boil and immediately poured over the selected ingredients. After that, the bottles are tightly closed and placed in a dark place for 2 weeks.

Cold-prepared vinegar does not taste as pronounced as hot-cooked vinegar.

Important: Whichever cooking method you choose, remember that if you add a little sugar or honey to the vinegar, you will get a more balanced taste.

Citrus Powder

And, finally, I would like to mention one more useful culinary preparation, the preparation of which will not take much money and time from you, but its benefits will be invaluable. It's about citrus powder. It is not long left to wait for the New Year holidays at this time, as a rule, there is a lot of peel from citrus fruits - tangerines, oranges, grapefruits and others. We will use it for our blank.

So, the peel of citrus fruits is poured over with boiling water, the loose white layer is removed (from the inside), and left to dry. Dry crusts are ground with a coffee grinder and stored in a clean, tightly closed container.
They are used as a natural flavoring agent in the preparation of various pastries, jelly, jelly, tea, and so on.

Surely you also have favorite, proven over the years, recipes for unusual blanks. A kind of magic sticks that help diversify the menu and facilitate the cooking process. Share them in the comments, pamper the lovers of our club with your signature delicacies)


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