We are searching data for your request:
Upon completion, a link will appear to access the found materials.
It is very tasty with soups, steaks, stews or stuffed eggs (see my recipe for tarred stuffed eggs).
Preparation time: less than 30 minutes
RECIPE PREPARATION Tarragon in vinegar - for winter and not only:
Wash the tarragon and choose only the leaves from the stem. Arm yourself with a little patience, because this phase will take some time .. :)) If you want, you can cut it into small pieces. Put it in a jar, more crowded, and add vinegar until it covers. Seal the jar.
It tastes much more aromatic than dry tarragon.
Tarragon in vinegar - for winter and not only - Recipes
And because I still gave you the tarragon recipe in vinegar, I give you another soup recipe that I use successfully.
If you replace sour cream (which may be one of the weakest found on the market) with skim yogurt, you can include it in your favorite dukan recipe list.
As I told you before, there is soup at the table every day. And because we like them so much, we have to diversify them so that we don't get bored.
Cruise Phase (PL), Consolidation, Definitive Stabilization
Nutritional scale - starting Monday
-1 large chicken breast + a chicken back
- 2 green bell peppers (tomatoes also work if you don't have greens)
- 150 g skimmed Greek yogurt (or cream)
- 2 lgt of tarragon in vinegar (or to taste)
We boil the chicken pieces in 3 l of water. We froth from time to time if necessary.
Meanwhile, chop the vegetables finely, except for the carrots, which I like to slice.
After boiling, remove the meat from the juice and add the vegetables.
Let it boil for about 20 minutes and in the meantime choose the meat from the bones. Add the meat to the soup and simmer for about 15 minutes.
If necessary, add more water.
Meanwhile, mix the yolks with the cream / yogurt. Remove the pot from the heat and take a little juice from the pot, and pour it over the yolks, from close to close. Homogenize little by little and then pour everything into the soup pot.
Turn off the heat, add the tarragon to the vinegar and leave the pot with the lid on so that the flavors blend. (if you want it more sour you can add vinegar either from tarragon or normal). For consumption, add dill and chopped green parsley on top. A dukan recipe that makes our diet much easier! A delight.
Tomatoes without vinegar and sterilization
To keep the tomatoes longer, you can use more heat treatments. To do this, the saline solution is poured and poured several times in a row, each time it is constantly brought to a boil. The advantage of this method is that the pickle is literally saturated with the aroma of tomatoes and spices used.
- a kilogram and a half tomatoes
- 1, 5-2 l of water
- 2 tablespoons. l. salt
- 2 tablespoons. l. sugar
- garlic - 6 puppies
- dill - 2-3 medium umbrellas
- spices for taste.
It is prepared as follows:
- Water set on fire. Sterilize dishes.
- The spices used, such as garlic and dill, are placed on the bottom. Then fill the container with tomatoes.
- Fill the contents of the cans with boiling water, cover the necks with clean lids.
- Pour the next saline, add another glass of boiling water in case of boiling and repeat the procedure from the previous paragraph.
- Drain the liquid again, add salt and sugar and boil for the third time.
- Close the workpiece for the winter.
Method of preparation
Aromatic vinegar for salads
Peel the onion, cut it into pieces, and cut the peeled garlic into slices. Soak them in a bottle.
Aromatic vinegar with four herbs
Vinegar tastes great if you use the following herbs: thyme, garlic, tarragon and
Tarragon in vinegar - for winter and not only - Recipes
Every spring I wait for the tahoni to appear so I can put it in jars of vinegar and prepare delicious soups. Until now, I used to get it ready-made from my mother, but then I realized that it's super mega, easy to put on, and since then I've been preparing it myself. In the dukan diet it can be used because it belongs to the category of aromatic plants, and dukan recipes for tarragon soup in vinegar can be found here.
Today I found it on the stalls in the market and I remembered to show you how it is done.
Nutritional scale - starting Monday
-some healthy tarragon bindings
Wash the tarragon very well and rinse with water. The leaves are chosen from the stem, and the latter is discarded. It's a bit of a painstaking job here, but it's well worth it.
After cleaning, you can finely chop it, depending on your preferences.
Put it in the jar and stuff it very well. When the jar is full, start pouring the vinegar over the tarragon. Pour all the way up, wait 10 minutes if the vinegar settles among the leaves and then supplement with vinegar if necessary.
Put your head down, squeeze well and leave the jar in the pantry. It is best to leave it for a few days before going on the attack.
After opening, I keep the jar in the refrigerator. I use it for certain recipes and it stays easy in the fridge for 2-3 months, maybe even longer if it sticks.
Non-boiling vinegar donuts (cold vinegar donuts) & # 8211 a recipe without preservatives that will please those who do not have time to prepare donuts cooked in vinegar with sugar or honey. The neighbor of the block called them Bulgarian donuts. I knew from my mother that those scalded in vinegar are Bulgarian donuts, but I did not engage in disputes over this name.
Cold pickled donuts in vinegar, without boiling they remain crispy, beautifully colored and are very tasty. For this recipe you only need patience until you put them in jars. For recipe for donuts without boiling and without preservatives don't forget to buy horseradish. It is your help in this can! It gives taste and helps you keep donuts strong.
The stalls in the markets are full of donuts during this period, but we can also buy them from supermarkets as good and fresh. This is the ideal time to put cans. The abundance of vegetables and the fact that it starts to cool outside helps us to fill the shelves of the rooms, so that in winter we can consume our products that do not contain preservatives.
You may be wondering if this recipe for boiled donuts will it be what you want? Well, if we refer to the recipe hot peppers preserved in vinegar, we will see that it is practically the same thing. In addition, the recipe for donuts in vinegar without boiling (cold), has the help of horseradish that will keep the donuts strong.
The sweet and sour taste of these donuts is to my liking. My husband prefers pickles in brine, but I have a great weakness for donuts in vinegar.
Here is a picture of donuts after 1 year. They were crispy, strong and fragrant. They did not change color.
And, because this recipe has a common way of preparation, we have prepared a video for you. You can watch it at the end of the post. And, don't forget to send me pictures of the donuts prepared according to the recipe below. I will gladly publish them.
Here is the list of ingredients and how to prepare it pickled donuts in vinegar without boiling and without preservatives & # 8211 donuts in cold vinegar
(for a 1.7 l jar and a 720 ml one)
60 g pickle salt (never)
Here's how we can prepare cold vinegar donuts: Put the sugar and pickle salt in a bowl (never) and pour the vinegar over them. Stir until the solid ingredients dissolve.
Wash the donuts under running water, then remove the stalks and seeds and cut the fidelity. We put them in a large bowl and pour the vinegar with sugar and salt.
Add the pepper, mustard, bay leaves and the 2 pieces of thinly sliced horseradish. Stir so that everything is well distributed, cover and leave the bowl overnight to wait. It can stay like this for up to 12 hours & during this time donuts will leave their own juice, as is the case with jam fruits.
After this time we fill the sterilized jars in the oven with donuts. When we finish distributing the donuts in cold vinegar in jars, we pour the liquid left by them over them evenly. Why do I say equal? Because there is a risk that they will not leave much juice. If we are faced with such a situation, fill with vinegar to the base of the neck of the jar. Before closing the jars, add a dried dill flower. My cans must contain this ingredient.
Until winter, when you will be able to enjoy these donuts next to a steak, homemade sausages, meat rolls or beef salad, I wish you an increase in filling the pantry with good preserves!
Donuts in vinegar, without boiling and without preservative
The second recipe in the winter canning series that I started the other day when I posted the article on how to make tomato juice without preservatives (click here) I decided to be the one donuts in vinegar, without boiling and without preservative. It is a simple and quick recipe that I took from an aunt of mine, from Brasov, and who always puts donuts like this in the winter.
The recipe she gave me was for ten kilograms of donuts but I halved it because we also put many jars of pickled cucumbers in salt (I'm going to give you this recipe) for the winter and it didn't make sense to crowd the pantry with so many cans.
So, without much further introduction, let's get to the point donuts in vinegar, without boiling and without preservative, an easy recipe to make and which does not involve spending a lot of time despite the fact that to put it into practice you need 2 days.
I know that there is also the option of donuts scalded before. I didn't try it because I really like how it comes out like that, done cold and it seems much more comfortable. If you have tried the other option, it would be helpful for us, please, which I ask you to leave in a comment so that we know which of the options would have a tastier result.
Follow me on Instagram too!
Click on the picture to follow!
In this way, that is, made cold, without scalding beforehand, the donuts come out crispy and tasty, sour enough for our taste, that is, neither too sour nor too tasteless, so to speak.
Tarragon in vinegar - for winter and not only - Recipes
Posted by Postolache Violeta on September 28, 2017 in pickles for winter recipes with cabbage pickles recipes | Comments: 0
It is autumn, it is full of richness and color around and the gardens abound with vegetables! And as diligent housewives compete in filling their rooms with all the goodies to have something to be proud of in the winter, we have gathered here for you, a selection of recipes for pickles for the winter, pickles that you should not miss pantry!
You can find more pickle recipes here. You can find more canned recipes for winter here.
More jam recipes, canned recipes and winter pickle recipes, you can find here. (click on the underlined word to reach the recipe page)
Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here and if you want to be up to date with the new recipes, I invite you to subscribe here. You can also find me on instagram here.
Choose young tarragon, which you wash and dry well. For one kilogram of tarragon you need 600 ml of 9 degree vinegar.
After drying the tarragon well, sprinkle it immediately with a little vinegar. Then place the tarragon in jars and cover up with vinegar. Tarragon must be completely covered with vinegar, otherwise it changes color.
Also, you should not use salt, because it has the same effect of changing the color of tarragon.
It is preferable for the vinegar to be supplemented, if it decreases a lot, otherwise the tarragon will darken in color.
Then seal the jars well and store in a cool, shady place.
The thicker stalks that are left are broken into pieces and put in another jar, with vinegar folded with water, it is simply tied with nylon.
Tarragon: a spice that replaces salt
Aren't you allowed to eat very salty? Don't bother with tasteless recipes, you have a healthy solution at hand: replace salt with tarragon! Tarragon - Artemisia dracunculus, is an aromatic plant native to Asia. It has a strong taste, similar to anise, slightly bitter.
Tarragon in recipes
Tarragon is used in the famous Transylvanian pork soup, it can accompany pork, sheep or beef in steaks with sauce or even add green to some salads.
Information about other herbs can be read here There are also fish recipes that use green tarragon, although the combination of the two tastes is not to everyone's liking. What is really interesting about this spice is its gift of amplifying the taste of food, like salt.
Exclusive - now benefit from Special offer From lower: Turnkey Business - Growing Champignon Mushrooms
Champignon Mushrooms - A Million Business YOUR MILLIONS Agaricus mushroom mushrooms have been grown since the 17th century. Research and experiments have shown the effectiveness of Agaricus culture and the special culinary qualities of this mushroom. Today, the mushroom mushroom culture is expanding.
It can be sprinkled over steaks, salads, egg dishes, which enrich the taste without the need for salt.
This property is due not so much to the essential oils, which are found in a percentage of 1% in tarragon leaves, but to the mineral salts of sodium and potassium found in large quantities in the plant.
Tarragon leaves are used green as such, or dried and crushed. A traditional way to keep tarragon over the winter is to preserve it in vinegar.
Tarragon in vinegar has a much stronger aroma than dried and crushed tarragon. In addition, the vinegar in which he stayed can also be used for food, being very fragrant.
Tarragon in natural treatments
The plant is used to treat diseases of the gums, kidneys, liver and stomach. The green tarragon leaves, chewed in the morning, on an empty stomach, will protect your teeth against cavities and strengthen your gums. Tarragon fungi are also a cure for anorexia, stimulating appetite.
Tarragon cultivation in the garden
Tarragon grows in the form of a bush 60-100 cm high, with a well-branched stem, on which are long, lanceolate and very fragrant leaves.
To grow tarragon in the garden, choose a place in full sun, away from strong currents. The soil should be light, loamy-sandy, with good drainage.
Tarragon is propagated vegetatively, by cuttings or by dividing the bushes. Tarragon must be watered often, because its roots do not penetrate very deep into the soil. Especially during periods of drought, you must make sure that the soil is moist on the surface, without letting the water puddle.
In order to obtain the cuttings, in summer, when the bush is well developed, cut branched fragments of the stem and put them rooted in a box in the shade, which contains a mixture of forest soil, gravel and sand, in proportion of 4 : 4: 2
After rooting, you can plant the seedlings in autumn, on a land arranged as follows: the plot is dug at 30 cm, and an organic fertilizer is incorporated. Grind the soil well and shape layers almost 1 meter high. Seedlings are planted in rows, 20 cm apart and 50 cm apart.
The leaves are harvested throughout the summer, until late autumn.
Useful resources: > Tarragon. Information from Gernot Katzer
> Tarragon on Wikipedia (eng)
Specialty literature: - The less widespread vegetable culture - Gh. Valceanu, Ceres Publishing House, Bucharest, 1982
- General and special vegetable growing - I. Ceausecu, M. Balasa, V. Voican, P. Savitchi, G. Radu, N. Stan, Didactic and Pedagogical Publishing House, 1980