Here comes one of the best sandwiches ever made, I remade it three times in the same day. Use fresh bread.
- 2 slices of bread
- 2 lettuce leaves
- 2 slices of ham
- 2 slices of Delaco cheese
- pickled cucumber in brine
- freshly ground black pepper
Preparation time: less than 15 minutes
RECIPE PREPARATION Sendvis with mustard and pickles:
We build the sandwich as follows:
We put a salad leaf on the slice of bread.
Add the ham, cheese and pickled and sliced cucumber.
We add mustard and freshly ground black pepper. I didn't add salt, nor was it needed.
We put the other salad leaf and the slice of bread.
Cut in half and serve.
Ingredients for pickled watermelons, traditional Moldovan recipe
- -10 kg watermelons and yellows
- -3 carrots. or more
- -4 bell peppers or kapia
- -1 hot peppers
- -2-3 cloves of garlic
- -2 horseradish roots
- -dead of dill
- - cherry twigs
- -celery leaves
- - coarse salt never
- -1 sprig of fresh basil or 1 teaspoon of dried basil
Method of preparation
We make 2 models of cucumbers. In some jars we put celery leaves, and in the others we put dried dill sticks. For the diversity of taste, I recommend you try both options.
On the bottom of the jar we place celery leaves or dill sticks and horseradish pieces. Arrange the cucumbers in jars. Among the cucumbers we put a few cloves of garlic, mustard and peppercorns and hot peppers if you choose the spicy version. also for variety you can replace garlic with onion slices.
We cover the cucumbers with celery or dill and horseradish sticks.
In each jar pour 1 finger of vinegar (the width of the thumb), then fill with water.
Pour all the liquid into a bowl and measure it. To 1 liter of liquid add 1 tablespoon of high salt and 3-4 tablespoons of sugar.
(a tablespoon of salt / sugar means a tablespoon of soup measured "with a tip")
Mix the liquid until the salt and sugar melt.
We crush the aspirin and sprinkle it over the cucumbers (1 aspirin is enough for 7 jars).
Pour the liquid into jars.
Boil the jars until the cucumbers change color. Remove immediately from the pan in which they boiled and leave to cool.
PICKLED CUCUMBERS IN BRINE & # 8211 FOR WINTER
Pickled cucumbers are among our favorites in winter. The recipe is simple, it only takes a little more time to prepare, but it is definitely worth it.
We choose young cucumbers, healthy, whole, strong and not very thick. We wash them well and put them in a basin.
Meanwhile, prepare the brine (1 tablespoon of salt to 1 liter of water). Pour hot brine over the cucumbers. Cover with a towel and leave until the next day. The brine should completely cover the cucumbers.
The next day we throw the brine, rinse the cucumbers, then arrange them in jars.
We put among them cloves of garlic, slices of carrots, hot peppers, peppercorns, mustard seeds, 1 bay leaf, cherry leaves, dill flowers and horseradish.
Prepare another brine, keeping the same proportions (30 g of salt to 1 l of water). Pour hot brine over the cucumbers and seal the jars.
Cover the jars with a blanket and let them cool slowly until the next day. We can eat pickles after 4-5 weeks.
I also prepared a short video:
Cucumbers themselves are healthy vegetables. But also about tasty pickles can be said to have beneficial effects on health.
Pickled cucumbers & # 8211 Benefits
Pickled cucumber peel contains an enzyme that helps digest and assimilate proteins. Pickled cucumbers prevent indigestion, bloating and abdominal discomfort. When you eat pickles in brine, it stimulates the activity of the pancreas and the production of substances that increase the body's receptivity to insulin.
Pickled cucumbers also contain dietary fiber that stimulates liver activity and prevents the production of excess cholesterol.
Pickled cucumbers & # 8211 Contraindications
However, as tasty as they are, pickles should be eaten in moderation. Their high sodium content makes them quite dangerous for those who have high blood pressure or problems with water retention. According to nutritionists, a single pickled cucumber contains 300 mg of sodium, given that the recommended daily dose of sodium is 2,300 mg.
Pickled cucumbers & # 8211 RECIPES
Pickled cucumbers in vinegar
Preparation Pickled cucumbers with vinegar
& # 8211 Wash the cucumbers and place them in jars, pour water over them, so we measure how much water we need in the jar, we put over the cucumbers sliced onion, sliced carrot, peeled garlic, celery leaves and dried dill.
& # 8211 Pour water into a pot, add vinegar 1/4 of the amount of liquid, salt, honey, mustard seeds, peppercorns and boil the composition.
& # 8211 When the liquid boils, pour it over the cucumbers in the jar, making sure that the jars are on a metal support so that the jars will not crack due to the high temperature. We put lids on the jars and place the jars in the pantry.
Sweet and sour pickles
If you like sweet and sour cucumbers to taste, I recommend this recipe. I put them last year and I assure you that they are delicious and do not soften & # 8230
Ingredients Sweet and sour pickles
At 6 liters of water we need:
1 liter of pickle vinegar
6 tablespoons coarse salt for pickles
600 gr sugar
2 fixed spicy sachets
Preparation Sweet and sour pickles
The well-washed cucumbers are placed in the washed and dried jars, then we add a few slices of carrot and onion, horseradish, bay leaves, mustard seeds and pepper. Mix well in a saucepan the vinegar, water, salt, the fixed spicy sachets and the sugar, then put it on the fire and let it boil for a few minutes. We pour this composition hot (we put one
polish, slowly so as not to break the jars) over the cucumbers in the jars and seal immediately with lids.
Pickled cucumber recipes
The first pickled cucumber recipe we recommend is the one for pickled cucumbers in brine. Below we present the quantities for a 3l jar of pickled cucumbers in brine.
You will need 2 kg of small or medium cucumbers, it is best not to choose large cucumbers. Smaller ones die faster, they can be served in smaller portions.
You will need 1.5 l of water, 30 g of salt once, about a teaspoon and a half, 4-5 cloves of peeled and cut garlic in half, 100g of barley also cut into long strips, 2-3 strands of dried thyme, 2- 3 strands of dried dill, a hot pepper, a sliced carrot and a tablespoon of food vinegar.
First wash the cucumbers in 2-3 cold waters because they have fluff on them, dried flowers, earth. Drain them well and place them in plastic bowls. Wash the jars well. On the bottom of each jar is placed a crown of dill stalks, thyme and 2 strips of hawthorn. Above them is placed the first layer of cucumbers, standing next to each other, well packed. Over the first layer put a few pieces of garlic and a
Continue in the same way with the second layer, again garlic cloves among them and horseradish strips. If you want you can also insert a carrot into rounds or strips. At the end, place the last strips of horseradish, dill and dried thyme over the stuffed cucumbers.
Brine is a saline solution composed of water and salt. The salt must be fresh, we recommend the gem, grunge. Put a good spoonful of salt in each liter of water. A 3 l jar holds 2 kg of cucumbers and 1.5 l of water.
Boil water in the pot together with the salt and let it boil for 5 minutes. Leave to cool for 10 minutes and pour over the cucumbers. The brine you keep will remain for the next day when the level drops. It is very important that the level of brine in the jars exceeds the last cucumber. The next day, after filling the liquid level with the rest of the brine, put another tablespoon of vinegar in each jar. He will keep the crispy cucumbers for several months.
- Wash and cut the cucumbers into thin slices that are mixed with salt and leave for 90 minutes in the refrigerator.
- Then, put the cucumbers in a strainer and pass under a stream of cold water. Drain well and place in a bowl with chopped onion and fish. It is distributed in jars.
- The sugar, the two types of vinegar and the mustard seeds are boiled and then poured over the cucumbers. Put the lids on and turn them upside down. They are good for consumption after 12 hours or can be stored longer.
✽ To avoid softening pickles, never use iodized salt.
✽ The lid of the jar must be perfectly tight, so that no air can enter.
✽ Chopped vegetables should not be overcooked to avoid fermentation.
Tongue with mayonnaise and pickles classic recipe
Tongue with mayonnaise and pickles classic recipe. Beef or pork appetizer salad served with a homemade mayonnaise sauce with sour cucumbers, similar to remoulade sauce. How and how much does the tongue boil? How to clean beef or pork tongue?
A simple appetizer salad recipe for New Year's Eve or other occasions is tongue with mayonnaise and pickles. The combination of textures and tastes is great! Earlier I did something similar but I also put grated celery in the sauce & # 8211 recipe here.
It is good for this salad to be prepared a day in advance so that the flavors have time to & # 8222friend & # 8221. The tongue with mayonnaise is kept in the refrigerator, in a closed plastic box.
I mentioned in the introduction of remoulade sauce because it fits perfectly with the boiled tongue. French recipe you can find it here.
And the tartar sauce goes very well with beef or pork tongue. See here how it is prepared.
These two sauces based on mayonnaise also contain other ingredients, in addition to pickles: capers, onions, anchovy fillets, extra mustard, etc. I present you a simplified version of mayonnaise sauce with pickles, from our own production. I can be both pickled cucumbers (recipe here) and also cucumbers in vinegar (Bulgarian recipe here).
1-2 tablespoons of Greek yogurt can be added to this recipe to make mayonnaise lighter.
From the quantities below we obtained approx. 8-10 servings of tongue with mayonnaise and pickles.
Garlic sauce with yogurt and pickles
Garlic sauce with yogurt and pickles & ndash extremely fine and creamy, slightly sour and suitable for many dishes: steaks, fish, grilled vegetables, french fries, sandwiches, shaorma and more.
Recipe available in written version and in video version.
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