Marinating an hour with arus or grapes for the winter. Canned marinated chasnik cloves with agrus – a recipe with photos Homemade pickled agrus with chasnik

Today I will learn how to prepare a tasty, crunchy pickled chasnik for the winter. Marinate the young cloves with added arus. With this option, the cloves of the chasnik do not become bitter, they come out crispy and even more savory.

Following the classic recipe, the chasnik is marinated in otti. I will proponuyu dat dati agrus. This is an original tsikava appetizer for the holiday table.

You can add it as cold or as green. It is best to store this watch in small jars, perhaps 250 ml in volume. Small portions should be mixed manually and in this case the hour after the arus will not be sealed at the open bank.
The jars can be taken with lids that are self-closing. Steam the dishes in a water bath, and lower the lid into hot water. In order for the jars to be evenly filled with products, it is necessary to select cloves and fruits of different sizes. Too big berries are not easy to take. The marinated hour and arus should sit well in the basement or in the refrigerator for 1-2 months.

Ingredients for preparing marinated chasnik with arus

Young chasnik – 0.5 book.
Aґrus – 0.5 cl.
Filtered water – 500 ml.
Salt – 0.5 tbsp.
Zukor - 0.5 tsp.
Ocet – 50 ml.

How to prepare a chasnik for the winter?

The watchmaker needs a lot of cleaning to remove the dust. Agrus may be whole and not sealed.

Place the mixture in a container and rinse under water.

Pour 250 ml of water into a saucepan and heat over medium heat. The water is about to boil.

Refill the sterilized jar with a chasnik and arus.

Pour hot water over the product, cover with a lid and leave for 10 minutes.

Pour 250 ml of water into a saucepan, which is left over, for the marinade. Heat the water, add zukor and salt. Stir and bring to a boil.

Pour in a tablespoon and cook 1 khvilina. The marinade is ready.

Add three cans of water to the sink. It is necessary to collect the water carefully so that the berries and teeth do not fall out.

Fill the jar with hot marinade and cover it with a lid.

Please twist the lid with your hands. Turn the jar upside down and close it with a towel until completely cooled.

Transfer the jar of pickled chasnik and agrus to the leaves or place it in the refrigerator compartment. This chasnik can be served with meat and mushroom herbs at once. Pickled cloves and berries can be added to a salad or to decorate an appetizer with them. Delicious!

At this time there are no recipes for preparing savory preparations. When pickled vegetables are salted, they do not lose enough vitamins and living substances to reach the fruit storage. At this point, you need to take a closer look at how to prepare the pickling chasnik with added arus. It is clear that the recipe is “not for everybody”, as the resulting herb has a specific taste, and at the same time it has great benefits for the human body.

When preparing this herb, you may encounter several nuances.

Let's take a look at the main points where we can gain respect:

When preparing a billet, it is necessary to follow the technological process of preparation.
In order to preserve vitamins and lifelong nutrients in the warehouse, it is necessary to adjust the recipe.
When the herb is prepared, the traces of the herb are absorbed with their taste, and the spices and additional components are added to the warehouse.
To enjoy it, you need to vikorize the stigly chasnik (collections of the hour), so that its taste does not become overly bitter.

It is recommended, when preparing, to follow the technological process of preservation in order to preserve the fruits for the winter.
To prepare it, you need to mix a moderate amount of salt so that it doesn’t harm your body when it is added to the hedgehog.

Medically, these nuances allow you to prepare delicious lassos that will be served as snacks to the main ingredients of your diet.

Important. To prepare a savory appetizer, you need to correctly select the main ingredients for seasoning.

Selecting and preparing the main ingredients for the herb

Before you start preparing the lasso, you need to correctly select the main fruits that will be harvested for the fish:

It is not recommended for preservation of overstuffed or unripe vegetables and berries (sip on the marinade);
to prepare lassov for the winter hour, vikory fruits that have recently been picked are harvested;
It is recommended to prepare this appetizer by roasting vegetables and berries that are not spoiled (whole skin, no spoilage, not dry);
For preparation, choose chasnik and arus, picking from healthy bushes (fruits taken from diseased plants, vicorization is not recommended).

The ingredients of the lasso are first washed and dried (the bowl must be cleaned before rinsing).

In order to keep the crops alive and enjoy them with relish, it is recommended to ripen the crops grown on a moist bed that have not been processed for accelerated ripening.

Methods for preparing chasnik with arus

Today there are a number of recipes that are likely to be very popular among gardeners.

Let's take a look at the most popular recipes for this herb:

classic cooking option;
additional marinade with grape berries;
adding currants to the warehouse;
solonium arus;
add an additional ingredient (cilantro leaf).

The leather-based method of preparation has its own unique recipe, as well as original ingredients, so they need to be looked at carefully.

When preparing the marinade, it is necessary to adjust the proportions of all ingredients so that the taste is consistent with the recipe for the snack.

Classic recipe

Here we will look at the option of preparing the herb for five liquid cans.

Let's look at the main points of the process:

cook arus (2.5 kilograms), chasnik (8 chasochok), boiled water (2.5 liters), clove and cherry leaves, bay leaves (5 pieces), pepper (15 peas);
The ingredients are evenly laid out in the prepared jars (the aggregation is moved first);
the marinade is being prepared (the zukor and salt are added to the water, and then brought to a boil and poured into jars);
The warehouse must sit for 15 minutes, after which it is poured and boiled again (at which stage 50 milliliters of water are added).

After this, the mixture is poured into jars, which end up under the metal lid. Preservation must be cooled to room temperature, and then taken into storage.

With grapes

In this example, the recipe for making marinated dessert looks like this:

prepare the ingredients: grapes and chasnik in whatever proportion, cool boiled water (1 liter), otset, salt and zukor;
The bowl is rinsed and cleaned only from the top ball of the shell (it is necessary to preserve the thin young shell);

After preparing the jars (their sterilization is carried out first), the main components are laid out in a ball-shaped manner;
You can also add, for relish, cloves and cherry leaves (if necessary, replace cherries with currants);
the jars are filled with water, steeped for 10 minutes, and then the countryside gets angry and boils;
At this stage, otset is added, as well as zukor and sil, to enhance the taste of the snack.

For example, the marinade overflows from the jar until it gets stuck under the metal lids.

Grapes can be selected either way, but it is recommended to choose small berries that have small stems.

With red currants

For cooking, whole berries are taken, as there is no need to strengthen the fruit stem. Let's take a look at the principle of cooking:

Prepare the following ingredients: young gostry chasnik (2 kilograms), currants (pivkilo), salt, water and citric acid;
first rinse and clean the last hour, after which you need to soak it beforehand;
Add water to the pan, add salt, zukor and ocet (for the relish), and then boil everything;
Pour the marinade into jars where the currants have already been stored;
At the final stage, you need to add one tablespoon of citric acid to the jars.

The warehouse is closed with a container and left for 3 days, after which it needs to be covered with a plastic lid and placed in a cold container.

Agrus solonium

Here you need the following for preparation: arus (1.7 kilograms), 10 currant and cherry leaves, clove boxes (15 pieces), table otset, cherry sand, pepper and salt. The grass is prepared like this:

the arus is moved first, and then packaged in jars;
spices and a watch are placed evenly on the animal;
They added zukor to the boiling water, and it tasted like savor;
then the warehouse is filled into jars;
Let it brew for 7 minutes.

For example, the marinade is poured into a saucepan, the leaves are placed here, and then everything is boiled for 5 minutes. For example, the liquid is poured into jars (the leaves come out first). To save, the workpiece will roll under the metal lid.

With cilantro

Cilantro leaves can be added to any recipe to suit your taste. Here you need to pick out a few creases, which are evenly distributed in jars when the marinade is poured. After the storage has finished brewing, the cilantro is removed from the jars.

If necessary, a small part of this spice can be omitted so that the appetizer does not infuse the aroma of this herb (the vikory leaves are suitable for the taste of cilantro).

Since you can’t handle everything, add this seasoning to the edges carefully so as not to add the main flavor to the marinade.

How long can canned products be saved?

Preservation rolled up under a metal cap can be preserved for an hour, provided that the person has a good mind. In this way, the workpiece can stand for up to several hours.

Zberigannya

To avoid marinating the dessert for three hours, it is recommended to take care of the following points:

The congenital tissue may have a constant, low temperature.
The presence of high humidity in the summer is expected.
There is a need for daily natural lightening (drowsy shower).

The guests are already on the move! It is important for such stunned people to ask the right gentleman, and she also has a few jars of delicious snacks in her closet, which can be served on the table for the treatment of illness. The recipes for these marinades and pickles and nicknames are passed down from grandmother to grandmother. They are used to greet guests and guide the small family in the holy middle of everyday life.
Today we will prepare marinated arus, a recipe for which we can use as a “golden reserve”. This appetizer is a wonderful complement to the meat flavor, and the taste of the juicy berries, which will crunch you through the frosty winter, will transport you to the warm summer days. Let's start cooking!

How to marinate aґrus?

We all heard that with berries we prepare mainly desserts - jammy and in. Therefore, marinating agrus seems to us to be quite unpretentious, especially since the prepared product is used as a salty snack. If you have tried this culinary art once, you will be prepared for it one way or another.

And don’t let homemade marinades and saltiness be in fashion these days, let’s not pretend that it’s much easier to buy ready-made from your nearest supermarket - the gentleman’s expert knows that every store-bought product in a jar is not comparable to the branded homemade one. Ask your grandmother that she knows about the time it takes to prepare the salt, and you probably won’t. And so it’s obvious that it would be like us, even if on a pleasantly cold winter evening, open a jar of your ass, put the crunchy berry in your mouth and close your eyes with satisfaction. The spicy, hot and sometimes sour taste of these appetizers will be the ideal companion for any meat or fish dish, and if dear guests show up in a rush, then such agrus will miraculously fit into the roll of the most delicious Peritivo!

Agrus with a chasnik

Leave without sterilization to make the preparation process a little easier. This appetizer can be saved for a long time – right up until the next season. Simply place the jars in a cool, dark place and open them as needed.

The ingredients for one half-liter jar will be:

arussu berries - about the volume of a half-litre jar;
spare pepper – 2 peas;
black pepper – 2 peas;
cloves - 2 boxes;
chasnik – 8 chasochok;
bay leaf - 1 pc.;
tablespoon 9% - 2 tablespoons;
salt - 1 tablespoon;
tsukor – 3 tablespoons;
water – 0.5 l.

Important! The main secret of this recipe lies in the fact that it is necessary to select very large berries, as you may end up with a few left over. Otherwise, instead of crunchy fruits in a jar, you can use compote pulp!

Let's start cooking.

We sort through the berries and use a small knife to cut off the tails on both sides. After which the skin is pierced with a toothpick in several places.
Take sterilized jars and place a teapot, cherry leaves, cloves, pepper and bay leaf on the bottom of the jar.
The arus is sizzling to the top.
Prepare the marinade: add the zukor, add water, bring it to a boil and immediately pour it into a jar. We cover it with a lid, put a heavy towel on the animal and add 10 pieces of clothing.
Then the marinade is poured into the pan and brought to a boil again.
Pour the ocet into the jar, add the marinade and seal tightly in reserve.
Marinate the arus until the meat is ready!

Please! If you didn’t know about cherry leaves, they can be completely replaced with black currant leaves!

Agrus solonium

The current recipe for pickled arusa does not include a chasnik, but the taste of the finished herb does not become bitter.
Prepare products:

large arus – 1.4-1.5 kg;
cherry and currant leaves – 8-10 pcs.;
dried cloves - 12-14 boxes;
spare pepper – 12-14 peas;
tsukor – 7-8 tablespoons;
salt - 1.5 tablespoons;
Essencia ottova 70% - 3 teaspoons.

Yak gotuvati?

We see the fruit and see the tails and leaves.
Fill the jars with berries, add cloves, pepper and 2 currant leaves each.
Bring the water to a boil and pour it into the jars.
After 5 minutes, pour the water from the jars into a saucepan, add cherry or currant leaves and boil for about 5-7 minutes.
Remove the leaves from the marinade, add 1 bottle of water, salt, zuccor and bring to the boil again.
Pour rose brine over the arus and after 5 minutes pour it back into the pan. Bring the marinade to a boil again, add the ocet and pour over the berries. We'll end up in craps right away.

Just try to prepare this kind of salty food – you won’t deprive anyone of this herb! Aja knows that homemade preserves, prepared with love, cannot be compared with any store-bought product! Delicious!

All materials on the site are presented for informational purposes only. Before making any decisions, consult with doctor OBOV'YAZKOV!

To prepare pickled chasnik, you need 2 jars of 0.5 liters each and 2 crusts for rolling. I kindly rinse the jars and cracks with additional soda. Then I sterilize the jars either manually: in the oven, steamed in a slow cooker, or in a microwave oven. I simply sprinkle the crusts with dill and wipe them dry. Utensils for preparing ready-made dishes.

I am cleaning the watch-box. I divide the heads into the chasnik and surround them with cloves. I carefully clean all the cloves from the dry mixture. Tobto. chasnik maє buti “golim”. I rinse the cloves of the chasnik in the water.

I sort out the agrus and rinse it in running water. It is necessary to take the strong berries to the agrus, as they have not yet reached the end of their sleep. So that the stench does not burst into the dill. Before speaking, you can vikoristovat not less than red coins, but also yellow and green ones.

I carefully lay out the watch by the jar, drawing it behind the arus. I don’t press too hard.

I pour the sourdough into the jars (after boiling the kettle) and let it sit for 15-18 minutes. Then I add water; we don’t need it.

I pour a liter of water into a jug, add zukor and salt. I stir and bring to a boil so that the spices are thoroughly cooked. I drink the rose and quickly pour it into the new ocet.

I fill the jars with hot rose brine right up to the top. I close my lids and immediately go to sleep.

Close the jars and sunbathe in the warm carpet. You can turn it upside down, or you can not turn it upside down, at your discretion. I let the jars cool for an hour, and then I clean them up from the cold place (I save the preparations from the lokhu). Marinating hour with red arus is ready, enjoy your appetite!

Description

Canned chasnik with arus- This is not only a more delicious addition to the main herbs, but also a priceless supply of vitamins that flow pleasantly into our body. This recipe will delight you not only with delicious, savory fruits, but also with great benefits for the body.

What comes to people’s minds when they need to guess about the measles of the clock? Of course, it is not effective against pathogenic viruses, especially during the winter period, when they attack our body. Who can eat more than an hour when they have a cold or sore throat? Of course, the clock helps to fight against these illnesses, and in addition, there are no other positive benefits. For example, few people know that the clock has a strong antibacterial effect. Due to the phytocides that are present in this product, this product can reduce the proliferation of bacteria that enter the body, and also helps to reduce the majority of pathogenic microbes.

Cream, not only fresh, but also canned or pickled chasnik can reduce the level of cholesterol in the blood and prevent the formation of cholesterol plaques in the blood vessels. This product also effectively copes with the reduction of blood pressure and is recommended for use by people who suffer from hypertension.

Ale, in addition to the positive influx on the body, the hour can be restored to health. For example, with an above-ground vase, it is not recommended to live it, even if it increases your appetite. This product is also contraindicated for use by people who suffer from illness in the liver, bowel, or stomach. With hemorrhoids and epilepsy, it is absolutely impossible to wear a watch.

The main fact is that the sad-looking clock has all the meaning it wants, but after conservation it loses very little positive power. How to preserve chasnik cloves at home with the help of our recipe, we will tell you our recipe with some photos.

warehouses

(how long will it be)
(how long will it be)
(1 l)
(2 art. arc.)
(2 tsp)
(200 ml)

Cooking Crocs

For the cob, prepare the necessary ingredients and place them on the table in front of you. The fruit for preservation is most likely not overripe, so the wine fragments will be too soft, then after preservation the wines may become flaky. It’s not all about the relish, but it makes it look less presentable.

Now take the clock and say goodbye to him. After it is dry, clean the top of the luster. Then the head of the clock is broken into teeth for easy preservation. Unnecessary elements are removed. You also need to be kind. The tails can be removed or removed, but they do not play a special role.

Next, you need to sterilize the jars. You can speed it up in the standard way, or you can use an additional microfiber oven. For this purpose, mash the microchickweed liver with jars to the maximum. We put the jars on the burnt side, close the door and soak them in a microwave oven for three minutes. Then we check the integrity of the cans and repeat the process. I call three hvilini. Remove jars from the microfiber oven carefully. Remember, the stench is so hot, it’s better to use a towel or a kitchen mitt. Before use, it is necessary to let the jars cool down, otherwise there is a chance that the stench will fade. Boil the crackers in sprinkling as before.

Place a watch at the cool jar, and then pour the arus into the beast, so that you fill up the empty space between the watch. We fill everything with dill, let it brew for about ten minutes, after which we add water. We won't need that anymore.

Now you need to cook the rosemary. To boil water, add zukor and salt, and then pour in the giblets. Stir everything and after the water has boiled, start pouring it into the teapot.

We seal the jars and place them in a warm place, turning them upside down and covering them with a warm carpet. Leave the canning for an hour for a month, after which it is ready for use.

Delicious!