Aromatization of marinades, vinegar, compotes
For preparation of pickling pouring preserved, salty and kvashenyh vegetables, sauces and sharp seasonings, use fresh and dried aromatic plants: viteks, chaber, majoran, issop, a tarragon, garlic, a horse-radish, the red siliculose pepper, giving to prepared products accurately expressed prjano-bitterish smack and peppery aroma. We result some recipes of mixes of the fresh spices intended for vegetable canned food (g on litre);
1. Fennel - 2, a celery, parsley (leaves)-1,8, or them korenja-2, pepper red - 0,2, garlic-1,5, a horse-radish (root) - 2, a bay leaf - 0,3.
2. Majoran - 3, a basil evgenolnyj - 3.
3. CHaber garden - 3, a basil evgenolnyj - 3.
4. Viteks sacred - 3, a basil evgenolnyj -
5. Majoran - 3, a basil ordinary - 1, a sage muscat-2.
6. Majoran - 3, a basil ordinary - 1, barhattsy - 2.
7. Viteks konoplevidnyj - 2, a tarragon - 2, a sage muscat - 3.
8. CHaber garden - 2, issop-1, a basil - 3.
9. Issop - 2, chaber mountain - 3, a basil evgenolnyj - 3.
10. CHaber mountain - 3, a basil evgenolnyj - 1,5, barhattsy-0,5.
11. Majoran - 3, koljurnja gravilatovidnaja - 3.
12. CHaber garden - 3 koljurija gravilatovidnaja-3.
13. Monarda tubular - 3, lofant anisic-1, a basil evgsnolnyj - 2.
14. Viteks sacred - 3, koljurija gravilatovidnaja - 3.
15. Issop - 2, chaber mountain - 1, koljurija gravilatovidnaja - 3.
Sections
Preparation of vegetables
Vinegar
Aromatization of juice
Aromatization of winter compotes
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