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Ginger marinated recipe.

Ginger marinated recipe.

Ginger marinated recipe.

We will need these ingredients:

Ginger marinated recipe.

Fresh ginger root — 300 g.
Rice vinegar or wine — 150 ml,
Salt — 1 tsp,
Sugar — 2 tsp,
Beets — 20 gr.

Cooking method:

1. Ginger root peel and cut in using peelers thin plates.

2. Boil 1 liter of water, add salt.

3. Pour this brine ginger and leave for 10-15 minutes.

4. then brine drained, leaving 150 ml. marinade.

5. Add the sugar brine and vinegar, mix well.

6. Place the marinade in a small piece of refined beet and ginger itself.

7. After 7 hours ginger ready for use.

ginger

 

Garlic marinated with cloves for the winter with pomegranate.

Garlic marinated with pomegranate has a pronounced sweet and sour taste, quite pleasant and spicy at the same time.

Ingredients:

garlic — 500 g
ripe pomegranate — 1 medium
wine or apple vinegar — 100 g
water — 300 ml
salt — 15 g
sugar — 30 g.

Cooking:

Peel the garlic, divide the slices.
Peel the pomegranate in any way convenient for you, and divide the grains.

Cans exposed to high temperatures (boiling, heating over steam or in the oven)
In jars lay the cloves of garlic and pomegranate seeds in layers.

Prepare the marinade by mixing the remaining ingredients, except for vinegar.
Boil the marinade for 3 minutes, remove from heat.

Introduce apple cider vinegar, mix
Pour with freshly prepared marinade, tighten the lids.

 

Ginger marinated recipe.

Korean style pickled garlic.

This recipe is quite simple. You do not have to cook separately marinade with spices.

Ingredients:

garlic — 1.5 kg
water — optional
table vinegar — 300-400 ml
soy sauce — 1 liter (may require less)
Cooking:

Peel the garlic well, leave the slices.
Put garlic to the top in jars. Fill approximately 2/3 of the can with table vinegar. Fill the rest with boiled hot water.
Close the lids and clean for a week in a dark, cold place. For example, in the refrigerator.
After a week, get the jars of garlic, open them, drain the marinade.
Disinfect jars, boil soy sauce for a quarter of an hour, then cool.
Arrange garlic in 1/2 cans.
Fill with warm sauce, cork with lids.
Store in a cool, dry place.

Ginger marinated recipe.

 

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