What to do if there is a crisis in a relationship. How to survive a crisis in a relationship? Genre crisis? Welcome

Pickled cucumbers

For 1 liter of brine I put 60 gr. salt, boil water and let it cool until warm, my cucumbers, cut off their spouts, put them in a container, layering horseradish leaves, cherry and currant sprigs, garlic and peppercorns. I fill it with brine and leave it to salt for 3-4 days.

Pickled tomatoes sweet and spicy

Ingredients:

● 2 kg fresh tomatoes (ripe and firm)
● 1 red hot pepper
● 2-3 garlic cloves
● 1 bell pepper
● sweet pea pepper
● carnation
● sugar
● salt
● Vinegar 9%

Cooking:

Put spices in clean jars, 3-5 peas of allspice, 3-5 cloves, 1 clove of garlic, chopped into slices, 1/4 bell pepper, cut into pieces and a small piece of hot pepper.
Wash and dry tomatoes. Place tomatoes in jars.
Pour boiling water over and let stand for 20-30 minutes. Drain the water and add 4 tablespoons of sugar and 2 tablespoons of salt per 1 liter of marinade.
Boil and pour into jars. Add 2 tablespoons of vinegar per liter jar. Roll up cans and turn over.
Let cool at room temperature.

"Quick" pickled cucumbers

Ingredients:

● cucumbers
● dill
● garlic
● bell pepper
● chili pepper
● salt

They will become lightly salted in half an hour, very tasty after 4 hours.

Cooking:

My cucumbers, cut into rings.
We put them in a bowl where they will marinate. The utensils should be conveniently and tightly closed with a lid.
Finely chop fresh dill on cucumbers.
Cut the garlic into slices (it is also very tasty later).
One medium clove of garlic for each cucumber.
Half a large green bell pepper, diced.
Red chili pepper, pre-clean the seeds and rinse with cold water, cut very finely.
Sprinkle liberally with salt.
We close the lid.
Shake vigorously several times and refrigerate.

Blitz recipe for lightly salted cucumbers

Ingredients:

● 1 kg of fresh cucumbers
● 4 teeth. garlic
● 2 tsp. vinegar
● 2 tbsp. salt
● dill - a small bunch.

all ingredients are indicated by eye, do not put everything at once, but try first to your taste.

Cooking:

1. So, for starters, thoroughly wash the cucumbers and cut them into quarters.
2. Put in a deep container (plate).
3. Then sprinkle with salt, add vinegar, chopped dill and garlic passed through a press. We rub the cucumbers with this mixture and leave it in the refrigerator for 2-3 hours.
4. EVERYTHING! Fragrant, crispy cucumbers are ready! We serve with barbecue, young potatoes, and with any other dishes.

Quick Pickled Tomatoes

Ingredients:

● 1 kg cherry tomatoes*
● 2-3 sprigs of dill
● 2-3 bay leaves
● 1 sprig of basil
● 50-70 ml apple cider vinegar (apple only)
● 5-6 allspice peas
● 5-6 black peppercorns
● small piece of pepperoncino (optional)
● 4-5 garlic cloves, peeled
● 1 tbsp. l. salt with a slide
● 1 tbsp. l. Sahara
● 2 tbsp. honey

Cooking:

The hardest part is getting all the ingredients together!
Prick the tomatoes with a fork and place in a jar or bowl. I use a saucepan.
Add bay leaf, peppercorns, allspice, pepperoncino, chopped garlic, dill.
To boil water. I usually do it by eye. But somewhere around 2 liters goes away. You want the water to cover the tomatoes. Therefore, you can simply put the tomatoes in advance (without anything) in a jar, pour water and see how much you need. Do not forget that there will be more sugar, salt, honey, bite.
Dissolve salt and sugar in hot water. Pour in the tomatoes. Wait until all this potion cools down.
Somewhere 1 hour. Then pour the brine into the pan, boil again. Don't throw away any of the tomatoes! Dissolve honey in hot brine, add vinegar, basil and pour over tomatoes.
ALL! Now you need to cool and put the jar in the refrigerator. They will be ready in about 1-2 days.
Very tasty!
Please add salt, sugar carefully! Try the brine. It should be delicious, not nasty. I wrote about!
I really hope that there will be no comments like what I said, “that there should be such a pickle, but it is very salty or sweet”.
I always make cherry. They are small and ready quickly.

Pickled cucumbers (fast food)

Ingredients:

● 4 medium cucumbers
● 1 tsp. salt
● 3 garlic cloves
● 10 g dill

Cooking:

Wash the cucumbers, scald with boiling water, dry, cut off the tails. Cut each cucumber lengthwise into 4 pieces.
Cut the garlic into large pieces, and chop the dill.
Sprinkle cucumbers with salt, dill, garlic and mix well. Put everything in a plastic bag, remove air and tie tightly. If you have a sealed vacuum container, feel free to use it.
We leave in the room for 4 hours. Everything is ready.

Instant marinated zucchini

Ingredients:

● 500 gr. zucchini,
● 0.5 tsp salt.

For marinade:

● 100 ml olive oil,
● 3 tablespoons of 5% vinegar,
● 2 tsp. spoons of honey
● 2-3 garlic cloves,
● ground black pepper,
● fresh or dry herbs.

Cooking:

Wash the zucchini and cut off the skin. If the zucchini is young, you can do it with the skin. Chop into thin slices.
Put in a bowl, salt and leave for 30 minutes.
Prepare marinade. Pass the garlic through a press, mix with olive oil, honey (if the honey is thick, melt it in a water bath), vinegar, pepper and finely chopped herbs. Cilantro, basil, tarragon, dill, parsley are perfect. You can add a spoonful of paprika paste or ketchup. Mix the marinade.
Drain the resulting liquid from the zucchini, squeeze with your hands. Pour in marinade and mix.
Put in the refrigerator until the morning. During this time, you can mix a couple of times.

Marinated eggplants stuffed with herbs

Ingredients:

● Eggplants are small, not longer than 10 cm - 5 kg,

For filling:

● 2 large carrots
● 1 large bell pepper
● 10 garlic cloves
● 1 large bunch of cilantro
● 1 bunch dill
● 1/2 bunch of parsley
● 1-2 large stalks of celery

You can add a handful of chopped white cabbage and grated parsley and celery roots to the minced meat.

Marinade:

● 2 liters of water
● 1 liter of vinegar (5% apple or grape)
● 50 g/liter of water
● 50 g/liter water sugar

Spices:

● allspice - 4 - 5 pcs. for each bank
● black peppercorns - 8-10 pcs. for each bank
● carnation - 1-2 pcs. for each bank
● bay leaf - 1-2 leaves per jar
● coriander, dry grains - 0.5 teaspoon per jar
● ground cinnamon - on the tip of a knife

Cooking:

Wash the eggplant, remove the stalk, make an incision and take out part of the pulp to make a cavity for the filling.
It is important to make sure that the fruit does not break into two halves, so that the eggplant retains its external integrity.
Eggplant prepared in this way should be blanched in salted water for five minutes.
This must be done for two reasons. Firstly, so that the eggplants become soft, and secondly, to remove bitterness from them.
After blanching, take out the eggplants with a slotted spoon and put them in a colander.
To remove excess liquid from eggplants, especially since it is bitter, we put a press on them.
Let's leave the eggplant alone for a while. Let them stand, cool down, give off excess water, and we will deal with the filling.
We will clean and coarsely grate carrots and other roots, if we decide to use them.
Bulgarian pepper free from seeds and stalk and cut into cubes or small strips.
Finely chop the garlic.
Finely chop and part of the eggplant pulp, which we took out of them when preparing the cavity for the filling.
Grind all the greens and chop the cabbage.
You can add a little hot pepper to the minced meat. Determine the amount you need empirically, because the understanding of the spiciness of food is individual for everyone.
Now you can start stuffing eggplants.
To do this, fill each eggplant with a vegetable mixture with a teaspoon, close tightly and place in a cleanly washed jar or other container.
If you are not going to cook eggplants as a preparation for the winter, you can use not jars, but, for example, an enameled tray or pan. But then you have to keep them in the refrigerator.
So, the eggplants are stuffed and stacked in jars. It's time to cook the marinade.
The marinade is cooked like this:
in an enameled or stainless saucepan - it is most convenient to use a saucepan in the form of a ladle - boil water, dissolve all the sugar and all the salt in it, add spices, let it boil for a minute or two.
Pour a glass of vinegar into each jar and top up with hot marinade, do not regret it, pour it in a glass, even if the marinade flows out a little from the jar.

Marinated champignons for 3 hours

Ingredients:

● 1 kg mushrooms
● 1.5 cups of water
● 4 tablespoons of vinegar
● 1 tbsp sugar
● 1 heaping tablespoon of salt
● 3 bay leaves
● 10 black peppercorns
● 4 teeth. garlic
● 4 carnations

Cooking:

Boil water, add spices, boil for a couple of minutes and add mushrooms (large cut, small whole). Cook for 30 minutes. if you eat right away, then cool and let it brew for three hours. If you twist, then 45 minutes .. You can store it under the lid in the refrigerator. When serving, add onion and butter.

The ancient Romans knew how to cook pickles, but the Russian inquisitive mind went further, and Nizhny Novgorod, for example, invented pickling cucumbers in a pumpkin. How do you like this option? Pickled cucumbers have long become a primordially Russian product, in the preparation of which there is undoubtedly no equal to us, and the brine accompanying them is also our Russian drink, the surest remedy for a well-known ailment.

To make pickles successful, you need to know a few simple rules:

• You need to choose cucumbers for pickling correctly: they must be small to fit in a jar. Inside, the selected cucumbers should not have voids; choose strong, hard fruits with pimply skin. Before the cooking process, be sure to soak the cucumbers in cold water for 2-3 hours, maybe a little more. For better salting, cut the tails off the cucumbers and pierce them with a fork;
• The quality of water for pickling cucumbers is also incredibly important. Well, if you have the opportunity to use clean water from the well, and if not, filter the tap water, you can also use purchased bottled water. In any case, the cleaner the water, the better the result.
• The dishes used for pickling cucumbers must be perfectly clean. Wash glass jars thoroughly in soda or soapy water, rinse well, pour over with boiling water and dry. You can also ignite the jars, for example, in the oven, at a temperature of 100-110ºС. Be sure to boil the metal lids, wipe them dry from the scale that has formed, and thoroughly wash the plastic lids and pour over with boiling water before closing the jars.
• Pickled cucumbers are called pickles because salt plays the most important role in their preparation. In order to prepare pickles for the winter, use ordinary rock salt, it is ideal for pickling cucumbers. Neither fine nor, God forbid, sea salt is suitable for our purposes - the cucumbers will become soft. How much salt is needed per liter of water to prepare the brine, you will be prompted by the selected recipes. Usually the amount of salt varies from 40 to 60 grams.
• And, finally, about all sorts of herbs, seasonings. Someone likes black or allspice, someone likes mustard seeds or cloves. The usual classic set of spices looks like this: peppercorns, dill umbrellas, horseradish and currant leaves. But you can go further and add, for example, basil, cumin, horseradish root, garlic, mustard, oak leaves and cherries. Place the spices on the bottom of the jars and between the cucumbers, and cover them with horseradish or currant leaves on top. A piece of oak bark, added to all other spices, will make the fruits more crispy.

There are two ways to prepare pickles for the winter: cold and hot.
The cold salting method is very simple. Put spices and cucumbers in prepared jars. Then stir the right amount of salt in cold water and pour cucumbers with this brine. Cover the jars with nylon lids, heated in hot water. In a month you will receive wonderful pickles, which must be stored either in the refrigerator or in the cellar. In no case leave cucumbers prepared in this way in a warm room for storage, spoil the product - cucumbers can simply explode.

Hot pickled cucumbers are prepared as follows: dissolve salt in boiling water, add dill, horseradish, a couple of currant leaves and cherries, let it boil for several minutes and pour cucumbers with this brine. Leave the jars simply covered with gauze for the number of days indicated in the recipe. After that, add the brine and roll up the jars with lids. By the way, so that the jars do not explode, add a few mustard seeds to the brine, and a few thin slices of horseradish placed under the lid will help protect the cucumbers from mold.

Well, in general, that's all. Theory is a good thing. Let's move on to practice, because for any housewife the ability to pickle cucumbers is an indicator of her culinary skills.

Cold salting. Recipe #1

Ingredients:
cucumbers,
currant, cherry and plum leaves,
dill umbrellas,
garlic cloves,
salt (1 tablespoon with a slide for each jar), water.

Cooking:
Soak cucumbers in cold water for 2 hours. Then put 2-3 cloves of garlic, leaves and dill umbrellas into clean 3 l jars. Lay the cucumbers tightly on top of the spices. Pour 1 tbsp into each jar. salt with top, pour cold boiled water and close with tight polyethylene lids. Turn the jars of cucumbers over several times so that the salt disperses, and place in a cool place. The brine will be cloudy at first, but then it will begin to lighten. Cucumbers prepared in this way will be ready to eat in 2-3 weeks, and they can be stored for almost a year. A little liquid may leak out from under some kind of lid, but you can’t open the jars and add brine. Just eat cucumbers from this jar first.

Cold salting. Recipe #2

Ingredients:
2 kg cucumbers
2 dill umbrellas,
5 blackcurrant leaves,
5 cherry leaves
1 garlic clove
20 g of horseradish root or leaves,
8 black peppercorns
¼ stack. salt,
2 tbsp vodka,
1.5 liters of water.

Cooking:
Pour boiling water over cucumbers and immediately dip in ice water. Pack tightly into a 3 liter jar, shifting with washed leaves, dill, garlic and pepper. Pour the prepared cold saline solution, add vodka and tightly close the jar with a plastic lid. Put the cooked pickles immediately in a cold place. Cucumbers are firm and green.

Hot pickling method

Ingredients:
cucumbers,
salt,
sugar,
Bay leaf,
peppercorns,
lemon acid,
water.

Cooking:
Select cucumbers by size, soak in cold water for 2 hours, then tightly place sterilized jars in 3 liters. Boil water, carefully pour it over the cucumbers, cover with lids and leave for 15 minutes. When the time is up, drain the water. Boil another water, pour over the cucumbers again and leave for the same time. Then pour the water into a saucepan, add sugar and salt at the rate of 2 tbsp. salt and 3-4 tbsp. sugar for 1 jar. Do not let the amount of sugar confuse you, it makes the cucumbers crunchy, but does not add sweetness to the brine. Boil the brine. Pour ½ tsp into each jar. citric acid, pour boiling brine and roll up with sterilized metal lids. Then you can wrap the cucumbers for a day, or you can just leave them to cool without wrapping, putting them in a dark place.

Salted cucumbers with oak bark

Ingredients:
cucumbers,
currant leaves,
black peppercorns,
dill,
cherry leaves,
horseradish leaves and root,
garlic,
oak bark (sold in a pharmacy),
salt.

Cooking:
At the bottom of 3-liter jars, place horseradish leaves, peeled and cut into pieces horseradish root, black peppercorns, currant and cherry leaves, dill and chopped garlic cloves and 1 tsp each. oak bark in each jar. Lay the cucumbers tightly, put a sheet of horseradish on top. To prepare the brine, dissolve the salt in boiled cold water at the rate of 1 tbsp. salt with the top of 1 liter of water. Pour the cucumbers with cold brine and cover with plastic lids, dropping them in boiling water for several minutes before closing. Store cucumbers in a cool place.

Pickled cucumbers "Fragrant"

Ingredients (per 3 liter jar):
2 kg cucumbers
3-4 umbrellas of dill,
2-3 bay leaves,
2-3 garlic cloves,
1 horseradish root
2 horseradish leaves
2 cherry leaves
3 sprigs of celery, parsley and tarragon,
5 black peppercorns,
1 liter of water
80 g salt.

Cooking:
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours, then rinse them with clean water. Lay spices and cucumbers in layers at the bottom of the jar, lay the dill on top. Prepare the brine by dissolving the salt in cold water. Pour cucumbers with brine to the very edge of the jar, cover with gauze and leave at room temperature for 2-3 days. After a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers again. Immediately cover with the prepared metal lid and roll up. Turn the jar upside down, wrap tightly and leave to cool completely.

Village pickles

Ingredients:
cucumbers,
garlic,
horseradish leaf,
dill,
coarse salt.

Cooking:
Soak cucumbers for 4-6 hours. Wash the jars well, put horseradish, dill, garlic and cucumbers in them. Fill jars of cucumbers with filtered water. Put a sheet of horseradish on the jars so that it closes the neck of the jar. Put 3 tbsp in gauze. salt with a slide and tie a knot. The number of such knots should match the number of jars of cucumbers. Place knots on horseradish leaves. The main thing is to make sure that the water must touch the nodules, otherwise the salt will not dissolve. Set the jars on plates, as liquid will flow out during the fermentation process, and leave in this form for 3 days. After three days, remove the knots, rinse well the dill and horseradish leaves that were on top, drain the brine and boil it, adding water, because some part of it has leaked out. Pour cucumbers with ready-made brine and close with tight nylon lids. Initially, the brine will be cloudy, but do not worry, after a while it will become transparent, and a precipitate will form at the bottom, which also should not bother you. Store pickles in a cool, dark place.

Russian pickled cucumbers

Ingredients:
3 kg cucumbers,
2 tbsp salt (per 1 liter of water),
5 cloves of garlic (for 1 jar),
spices, fragrant leaves - to your taste.

Cooking:
Sort the cucumbers by size, wash them and put them in sterilized jars, layering with garlic, dill, cherry leaves, oak, horseradish, currant, etc. Then pour the cucumbers in the jars with the cooled brine of salt and water. Cover the jars with saucers or plates and leave for 3-4 days. Then drain the brine from the jars. Boil a new brine, adding the same to 1 liter of water and 2 tbsp. l. salt. Pour boiling brine and immediately roll up the jars with sterilized lids. The brine will not be transparent, as it should be.

Pickled cucumbers on vodka

Ingredients (per 3L jar):
cucumbers,
1.5 liters of water,
150 ml of vodka,
3 tbsp Sahara,
2 tbsp salt,
2 cloves of garlic
3 bay leaves,
dill stalk,
horseradish leaves.

Cooking:
Wash the cucumbers thoroughly, cut off the ends. Put the spices and garlic on the bottom of the prepared jars and lay the cucumbers tightly. Dilute salt and sugar in cold water, pour cucumbers with this solution, then pour in vodka. Cover the jars with cheesecloth and leave for 3-4 days at room temperature. Do not forget to regularly remove the resulting foam. On the 4th day, drain the brine, boil it for 5 minutes, pour it back into the jars and roll them up with sterilized lids.

Salted cucumbers with mustard

Ingredients:
cucumbers,
horseradish leaves,
dill umbrellas,
cherry leaves,
blackcurrant leaves,
salt,
mustard (powder).

Cooking:
Wash cucumbers well. Put the prepared greens in a saucepan, put the cucumbers tightly and pour everything with brine (2 tablespoons of salt per 1 liter of boiled water). Put a wooden circle or a large plate on top of the cucumbers, set the oppression and leave for 3 days. Don't forget to keep an eye on the cucumbers and skim off the foam. After three days, drain the brine, and spread the cucumbers and herbs in sterilized jars. Strain the brine, boil it, adding 1 liter of boiling water and 2 tbsp. salt. Fill the jars with brine, wait 10 minutes, drain again, boil, add 1-2 tbsp. dry mustard. For the last time, fill the cucumbers with brine and roll up the lids. Turn over and leave to cool without wrapping.

Pickled cucumbers with hot peppers

Ingredients:
5 kg cucumbers,
5 stalks of dill with umbrellas,
10 garlic cloves,
8 horseradish leaves
20 currant leaves,
8 bay leaves,
black peppercorns,
red hot pepper,
salt.

Cooking:
Select cucumbers of the same size for pickling, cut off the tips and place in a saucepan, put dill, garlic, currant leaves in the same place and pour in the brine prepared at the rate of 2 tbsp. salt per 1 liter of water. Set the oppression and leave the cucumbers for two days. Then remove the spices, strain the brine, rinse the cucumbers and put them in sterilized jars along with fresh spices, adding bay leaves, horseradish leaves and red hot peppers (3-4 rings will be enough for 1 liter jar). Boil the brine, pour the contents of the jars with boiling brine and roll them up with prepared sterilized lids.

Salted cucumbers in tomato juice

Ingredients (per 3 liter jar):
1.5 kg cucumbers,
1.5 liters of juice from fresh tomatoes,
3 tbsp salt,
50 g dill,
10 g tarragon
6-8 garlic cloves.

Cooking:
Prepare cucumbers, jars, herbs and garlic. Place peeled and chopped garlic cloves, dill and tarragon on the bottom of the jars. Place cucumbers vertically on top. Squeeze out the juice from the tomatoes (about 1.5 liters of tomato juice per 3 liter jar). Bring the juice to a boil, dissolve the salt in it and cool. Pour jars of cucumbers with chilled juice, cover with plastic lids, after holding them in hot water, and put them in a dark, cool place.

Good luck preparing!

Larisa Shuftaykina

Summer and the beginning of autumn are the time of intensive preparations for the winter. This section contains the most favorite recipes: tasty, practical and reliable.

Tomatoes in tomato juice without sterilization

The advantage of this recipe is that tomatoes are canned without long and tedious sterilization, which greatly speeds up and simplifies the whole process. Tomatoes are not overcooked...

Such caviar is made two to three times faster than according to the classic recipe. Agree, a significant saving of time and effort, especially in summer, when there is so much to do...

A very easy pickled cucumber recipe. Cucumbers cost well, and they taste much tastier than if you roll them according to the classic recipe with mandatory sterilization.

In the season of salad peppers and tomatoes, be sure to roll up the lecho. I offer a very simple and quick recipe for lecho, which is prepared without sterilization, without the addition of vinegar and oil ...

Preparing a salad is very simple, the taste of the seaming is extraordinary. You open a jar in winter, and you immediately plunge into the amazing aroma of fresh vegetables. So delicious that...

Try this natural homemade tomato juice. It is prepared very, very simply and quickly, without sterilization, without vinegar and other preservatives. Even babies can drink this natural product...

Prepare for the winter an amazing sour-spicy Tkemali sauce, which is much tastier and cheaper than the sauce sold in stores. The recipe is simple and delicious, all the ingredients are available ...

This special recipe - cucumbers are very tasty, elastic and crispy. Salting time 24 hours! You can salt any cucumbers and in any volume! As they say, fast, tasty and practical!

There are many adjika recipes for the winter, but this is my favorite recipe. Adjika is prepared quickly and simply, it turns out beautiful, tasty and fragrant, it is well stored...

An amazing recipe from the simplest and cheapest products. Cabbage rolls are prepared simply, it turns out tasty and beautiful. The perfect recipe for every day, and for the holiday table ...

This very tasty, beautiful and mouth-watering cabbage is also called "Festive". It is prepared quickly and simply, but it always becomes a hit of the festive feast...

Sunsets for the winter are great, but no cucumbers and tomatoes can replace sauerkraut in terms of practicality, because you can bake pies with cabbage from it, you can cook stewed cabbage, or you can ...

Very simple, practical and quick recipe. You can pickle both cauliflower and regular white cabbage. It takes 3-4 days to prepare, but is eaten instantly. Take care of your vitamins for the winter...

This simple and quick recipe can pickle any edible mushrooms. They marinate very quickly, store well and are ready to eat in just a few hours...

These tomatoes are salted in a cold way, without vinegar and sterilization. Tomatoes are spicy and very tasty. Ingredients: green or brown tomatoes, garlic, salt, water, dill...

A very simple and practical recipe. Canned quince without sugar is an excellent side dish for meat, and what a delicious bird it turns out if it is stuffed with quince. Ingredients: quince, water...

This spicy aromatic sauce is just perfect for meat. The recipe is simple, all products are available. Ingredients: tomatoes, onions, hot peppers, lettuce peppers, vegetable oil, spices...

Be sure to cook these pickled tomatoes. The pickling process takes only 12 hours! Ingredients: small tomatoes, garlic, dill, salt, sugar, water, vinegar...

A very simple recipe for pickling cucumbers in a cold way, cucumbers are tasty and crispy, well stored. Ingredients: cucumbers, horseradish, garlic, salt, water, dill, pepper, leaves...

Tasty and practical seaming from medium-sized tomatoes, cherry tomatoes, various-sized tomatoes from a personal plot or cottage are suitable. Ingredients: tomatoes, onions, parsley, celery...

If the task is to prepare eggplants for the winter as quickly as possible, then this recipe is just a salvation. No sterilization, no hassle, everything is very fast and simple. Composed of just two ingredients...

Delicious eggplant stew. In winter, you open a jar, and there are such fragrant, juicy and fleshy vegetables, just a real treat for a gourmet! Ingredients: eggplant, bell pepper, onion, carrot, garlic...

A very simple recipe, without sterilization, the sauté turns out tasty and juicy, it is perfectly stored all winter. Ingredients: eggplants, lettuce peppers, tomatoes, onions, carrots, garlic, herbs, spices, vegetable oil...

Every year I roll up this salad, it is so tasty that no matter how much you roll up, it will still not be enough. It can be served as a separate dish, it is also used for cooking meat and fish dishes...

It is no coincidence that canned zucchini is the most popular seaming, because zucchini, squash or zucchini are cheap, practical, bear fruit almost all summer, and taste just as good as other seams...

Cook these delicious plums in a spicy marinade. Plums are an excellent side dish for many meat dishes, which will bring novelty to the daily menu. The marinade itself can be used for sauces ...

A very simple and practical caviar recipe. A big plus is that no oil is used, the vegetables are stewed in their own juice and then rolled up without sterilization...

Prepare for the winter this delicious compote of berries and fruits. This recipe is good because the set of ingredients can be anything, in addition, berries and fruits are not boiled, but only poured with boiling water ...

More recently, this dish dominated all the shelves of Soviet stores; more than one generation of students grew up on it. Although those times have passed, this caviar remains a popular dish for its practicality...

Delicious, crispy, moderately spicy cucumbers. What hostess does not dream of rolling just such cucumbers for the winter. The recipe has been proven, rolled back for more than one year, so take it and roll it to your health ...

Traditional zucchini, cut into circles, have already become boring, so I propose to prepare a salad of zucchini for the winter. Extremely simple and practical. In winter, I opened a jar, and immediately the salad can be put on the table ...

A very simple and practical recipe. Tomatoes are fragrant and moderately sour, they are always welcome on the dining table. Saturated tomato juice can be drunk, or you can make tomato sauce from it ...

Eggplant is an amazing vegetable, it is delicious both stewed and fried, and pickled eggplant is generally a delicacy. Try fermenting eggplants with carrots and celery. Simple, fast and delicious...

This delicious spicy eggplant caviar is prepared very quickly and without sterilization. Eggplants are poured with tomato juice, so in winter it remains only to open, quickly cut and that's it, eggplant caviar is ready !!!

Although the Korean carrot did not come to us from Korea at all, but the name stuck, and our people liked the recipe. I share a simple and proven recipe on how to cook delicious crispy carrots ...

A simple and delicious recipe for homemade apple compote for the winter. Prepares quickly, without sterilization. And to make the compote really tasty, beautiful and fragrant, add blackthorn and mint...

This is not even juice, but rather concentrated juice-pre from viburnum. A couple of spoons per glass, and the vitamin drink is ready. Excellent remedy for colds, flu, well boosts immunity...

Quince itself is not very tough, and the throat after discomfort, but in jams and seamings, quince is magnificent. Be sure to roll up a very beautiful and tasty quince compote for the winter ...

• Vegetables and fruits intended for seaming or pickling are thoroughly washed in cold running water. Pre-soak the cucumbers to remove all the dirt, and then wash them.
• Washed vegetables should dry out from the water, only after that we put them in sterile jars. How to sterilize jars, lids and blanks is described in detail in this article.
• For the preparation of brines, we use ordinary rock salt. Iodized salt or EXTRA salt is not suitable for seaming.
• The sterilization time of the blanks depends not only on the volume of the jar, but also on the vegetable itself, therefore we strictly adhere to the indicated sterilization time.
• We put the rolled jar with the lid down, the hot contents of the jar additionally “sterilizes” the lid and neck of the jar.
• It should be remembered that wrapping seams prolongs the sterilization time. Therefore, cucumbers, zucchini, tomatoes, which are sterilized in boiling water, are usually not wrapped so that they do not turn out to be overcooked.
• Preparations for the winter, which are boiled on fire and then rolled up without sterilization, are usually well wrapped, thereby prolonging the heat treatment.
• Rolls should be stored in a cool place away from batteries and heaters. Direct sunlight is also not desirable.
• Any seaming will be much tastier if it is cooled in the refrigerator before serving.
• In order for the rolled cucumbers to crunch, we open the jar in advance, put a couple of chopped garlic cloves, some fresh herbs, and be sure to cool them in the refrigerator.
• Freshly rolled jars should not be opened for the sake of curiosity, they still have not been infused yet, have not been soaked with salt and spices. Only after standing for several months on the shelf, they acquire the final taste.

columnist

There are no couples who once did not stumble on some completely non-lyrical undercurrents on their romantic love boats - crises, betrayals, financial problems and other routine dramas, “based on” which hundreds of Hollywood melodramas were filmed. All relationships have their ups and downs, their happy white streaks and difficult moments in which you begin to doubt whether the person next to you is “right” and where you are “floating” with him. Breaking up in this case and just convincing yourself that there is someone better is sometimes even easier than fighting for a relationship and trying to find a compromise. After all, in the second case, you will need a substantial amount of patience, diplomacy, masculinity and even cunning, in order, perhaps, to rebuild not only relationships, but even a little bit even yourself.

First decide for yourself why you need all this

Ask yourself why you are here and now with this person. Examples of answers might be plans to start a family, a sense of stability, love, or just a banal desire not to be alone. It is a personal answer that should motivate you to fight for this relationship or, conversely, complete it.

Check the "signs of life" of your relationship

Any union has them in the same way as any living being, and from them you can quickly determine whether all key processes are going well or deviations are outlined. First of all, pay attention to the level of communication between you and the amount of negative emotions so that they do not exceed your own limit - this way you will be able to predict the crisis at the first stage and quickly begin to resolve the differences that have arisen between you.

Take a break from your problems

In this paragraph, we will talk about our favorite word "vacation". And a vacation with a loved one is romance, passion, joint selfies, dinners with wine and rekindled feelings. And if a joint vacation cannot be considered a universal cure for a breakup, then what they are guaranteed to help you with is to decide: the crisis in the relationship happened precisely because of the relationship itself or because of some extraneous reasons (stress, overload at work, etc.).

Watch how you sort things out

Arguing and getting into a quarrel is absolutely normal in any relationship, but not everyone knows how to swear with dignity. Make it a rule not to sort things out before going to bed so that your showdown does not become an unpleasant end to an already difficult and nervous day. After expressing your point of view, let your partner speak out, and let yourself not only listen, but also understand him. When arguing, always attack the issue of the argument, not your partner, and don't get personal by trying to gain verbal superiority. Try to end the argument on what you still agree on, and use this tactic of "cultural showdown" with everyone with whom you will have to sort things out in life.

Ask your partner to come up with a plan for the future with you.

Don't be afraid to ask for help

Try to break up for a while

Many of us consider this measure extreme and fear it as actually a “rehearsal” for a real break. In fact, this tactic can really work if you discuss the conditions with your partner in advance: for how long you are apart, what each of you can or cannot do at this time (yes, we are talking about treason) and whether you will keep in touch between themselves. The positive outcome that a breakup can bring is a real awareness of what you have in a relationship (and really don’t want to lose) and what you lack (for example, the freedom to sometimes spend time as you please).

Cheer yourself up with good memories

You already have many happy moments behind you that you experienced together, and also, for sure, several conflicts from which you were able to come out with dignity. Rely on positive experience, keep it in mind and encourage yourself that if the relationship does not end in a crisis, then it becomes even stronger and stronger.