Aromatization of marinades, vinegar, compotes. Vinegar

you are: Aromatization of marinades, vinegar, compotes

ONIONS VINEGAR

On 1 l of vinegar (9%) take the cleared and cut bulb of average size and a bay leaf.

Maintain 2-4 days in a dark place. Filter through a fabric, merge in a pure bottle and store in a dark place. It is applied to a herring, sharp vegetable and fish salads.

GARLICK VINEGAR

For 1 l of vinegar take three average zubka garlic, rastolchennyh in a mortar, crushed on a grater or passed through chesnokodavilku.

Maintain two days in darkness and filter. Store in a dark cool place. It is applied to meat and vegetable dishes and at marinovani vegetables.

VINEGAR FROM WHITE ROOTS

On 1 l of vinegar - 20 g parsley roots, 30 g a celery and 5 g pasternaka. Use for marinades, salads, meat seasonings and some sauces.

The Washed, cleared and small cut roots of parsley, a celery and pasternaka fill in with vinegar and maintain in a dark cool place, it is better in a cold cellar or a refrigerator.

CITRON VINEGAR

On 1 l of vinegar - a peel from one orange or a lemon.

The Washed fresh or dried peel of oranges or lemons fill in with vinegar and maintain 6-8 days. Filter. Store in a dark, cool place. Use for fruit marinades, plodovo-vegetable salads, meat dishes and seasonings.

ESTRAGONOVYJ VINEGAR

The Washed and small cut stalks of a fresh young tarragon (20, fill in 1 l of vinegar (9%) and 2-3 days insist. Filter, densely close and store in a dark, cool place. Apply to salads, seasonings of marinades.

CHERRY RED VINEGAR

Vinegar - 800 ml, the cleared cherries - 300 g, koritsy - 0,5 g, a basil fresh - 20 g a-exit of 1 l.

Cherries mature wash, clear of stones. Cinnamon or a basil evgenolnyj 1-2 days then filter insist on vinegar (9%). To store in a dark, cool place. To apply in salads from krasnokochannoj cabbage, to meat foods, especially to shish kebabs, fat fried meat, to a boiled table beet as seasoning.

VINEGAR FOR PICKLING OF VEGETABLES

the Variant 1: the Basil evgenolnyj or ordinary, kotovnik lemon, fennel, a tarragon, a sage muscat (on a stalk of average size in length of 10-15 sm), 3-4 leaves of a wormwood of ordinary and 10-15 berries of a juniper.

Wash, stir up and display in one layer for drying in a shade. As soon as water droplets on greens will disappear, a grass cut, stack in bank, fill in 1 l of vinegar (9%), densely close and insist in a dark cool place of 1-2 weeks.

the Variant 2: L avrovyj sheet - 3-4 pieces, black pepper - 5-6 peas, fragrant pepper - 5-6 peas, a carnation - 6-7 pieces, mustard seeds - 1 teaspoon or small cut root of a horse-radish - 1 items a spoon, fill in 1 l of vinegar (9%). To insist 3-4 weeks.