Sloe preparations for the winter

A collection of recipes for preparing thorns for the winter with step-by-step photos and instructions. We will tell you and show you how to prepare thorns for the winter simply and deliciously!

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Recipes for harvesting sloe for the winter, 13 pcs. in the collection

Ingredients

Fresh cilantro – 1 bunch

Pennyroyal – 5 g

Dry ground coriander – 5 g

Garlic – 3 cloves

Hot pepper – 1/2 pcs.

Water – 1/2 cup

Sugar - to taste

Ingredients

Vinegar 9% – 3 tbsp. l.

Allspice – 8 pcs.

Dark pepper (peas) – 8 pcs. (optional)

Bay leaf – 2 pcs.

Ingredients

Thorn (seedless) – 320 g

Ingredients

Apples without skins – 200 g

Ingredients

Citric acid – 0.5 tsp.

Ingredients

Turn – 900-1000 g

Pink petals - a handful

Proportions for three 1-liter jars or one 3-liter jar

Ingredients

Yellow cherry plum – 350 g

Raspberries – 1 glass

Sugar – 1 glass

Citric acid - a pinch

Ingredients

Citric acid – 2 pinches

Ingredients

Turn – quantity as desired

Ingredients

Citric acid - a pinch

Ingredients

Citric acid – 0.3 tsp.

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ADJIKA FROM SLOE (recipes)

Tuesday, August 02, 2016 04:30 + to quote book

If you are tired of traditional adjika made from tomatoes and zucchini, then we present to your attention adjika made from thorns, which has not yet become boring. This delicious seasoning has a very appetizing color and unusual smell. Adjika made from sloe is so piquant that it will not leave any gourmet phlegmantic. It can be served with meat and chicken, or simply spread on bread. It is worth recalling that thorn fruits are very useful. Homemade adjika from it will strengthen the immune system and remove toxins from the body (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) and salts.

Adjika from thorns of quick production

sloe berries – 1 kg
garlic – 2-3 heads
dark pepper and salt - to taste
dill – 50 g
coriander – 5 g

Pour the washed sloe berries with a small amount of water and cook until boiling. Then we rub this mass through a sieve or colander. Add crushed garlic, pepper, salt and chopped dill to the resulting brown-lilac mass, season with coriander. Boil more adjika and put it in jars.

Adjika from thorns with tomato paste

turn – 2 glasses
bell pepper – 200 g
tomato paste – 1 cup
sugar – 4 table. spoons
vinegar - 0.5 teaspoon. spoons
chili pepper – 1-2 pcs.
garlic – 1 head
salt – 1 teaspoon

Beat all the ingredients alternately in a blender, then put them in one pan, add tomato paste, sugar and salt. Cook adjika over low heat for 15 minutes, at the end add vinegar and transfer into jars.

If you do not plan to close the adjika for the winter, then it is not necessary to add vinegar.

Adjika from thorns with greens

turn – 1 kg
basil – 0.5 bunch
tomato paste – 20 g
parsley – 50 g
dill – 50 g
garlic – 100 g
chili pepper – 1 pc.
sugar – 70 g
ground dark pepper and paprika - 0.5 teaspoon each. spoon
cumin – 3 g
salt - to taste
ground cloves – 5 g

Grind the sloes and chili peppers with garlic in a blender and transfer them to a large saucepan. Put the mixture on the fire, adding tomato paste, salt, sugar and your favorite spices (you can add them to taste and feel free to change them). Cook the sauce for about 15 minutes and stir everything again, then add chopped herbs, boil everything for 5 minutes and pour into dry sterilized jars or bottles.

Spicy adjika from sloe with mint

sloe berries – 1 kg
cilantro – 0.5 bunch
fennel – 20 g
mint – 50 g
thyme – 10 g
dill – 0.5 bunch
dry dill - 1 table. spoon
reddish bitter pepper – 1 pc.
sugar - to taste
salt – 1 teaspoon
garlic – 7 cloves
dry cilantro seeds – 2 tbsp. spoons

Cook the sloe berries until they are ready, then rub them through a colander, sort through all the greens, and throw out the dried and spoiled leaves. We twist everything in a food processor together with the garlic, and put it on fire. Season with sugar, salt and spices, slowly pour in hot boiled water, cook the adjika over medium heat for about 30-40 minutes, then taste it and add spices if necessary. If you add sugar, you need to simmer the sauce for a couple more minutes. Pour the bubbling sauce into the bottles approximately ¾ full, swirl it in the bottle so that it gets onto the entire inside of the bottle, pour it back into the pan. Bring the adjika to a boil again and pour it into bottles up to the neck, screw on with sterilized caps. There is no need to add oil or sprinkle salt on the lids. We store it in a cellar or basement.

Homemade adjika made from sloe is a unique seasoning that will make the taste of ordinary dishes unusual and catchy, adding zest and piquancy to them. It was created for those who love to eat tasty and healthy food.

Sloe sauce – 5 recipes

On the outside, thorns look like small plums, but essentially have nothing in common with them. Plum trees arose significantly later than thorns. This plant has strong healing qualities. It contains a huge amount of essential substances and vitamins. This means that it is not in vain that thorns are widely used in cooking.

You can use it to make not only compotes and jams, but also sauces for fish, meat, pizza, potatoes and other dishes.

The usual recipe for thorn sauce for meat

This sauce recipe is quick and easy to prepare, which is important for today’s pace of life. The sauce comes out special, spicy and very fragrant. Mixes perfectly with meat.

Products you need:

Turn – 1 kg;
garlic – 4 cloves;
sugar – 6 spoons;
salt – 1 tsp;
vegetable oil – 0.050 l.;
ground coriander – 1 tsp;
dry basil – 1 tsp;
dark ground pepper – 0.5 tsp.

Tkemali from thorns at home for the winter

Tkemali is a Georgian sauce that is used to season meat, fish, rice, potatoes, pizza and many other dishes. In the traditional recipe, sour plums are used, but they can be replaced with other sour fruits. In this recipe we will use thorns.

Products you need:

Turn – 3 kg;
water – 2 tbsp.;
dill trunks and umbrellas – 0.25 kg;
garlic – 5 cloves;
green cilantro – 0.30 kg;
mint greens – 0.25 kg;
reddish bitter pepper – 1 pc.;
salt and sugar to your taste.

Manufacturing:

To prepare tkemali from thorns at home, you first need to rinse the berries and place them in a saucepan with a thick bottom.

Pour water into a saucepan and place it on the stove. After boiling, reduce the heat and simmer until the thorns are tender.

Cool the berries slightly, and then grind through a colander with small holes to free the thorns from the skins of the berries and seeds.

Return the already homogeneous mass to the pan and put it on the fire. While the sloe pulp is boiling, you need to rinse the hot pepper and chop it finely.

Fundamentally! Hot peppers should only be cut with gloves and not touched to your face after cutting. You should remove the seeds from such peppers and cut off the tail along with part of the pepper. You need to cut it lengthwise. By following these rules, the pepper will not be so hot.

Tie the dill into a bunch and throw it into the pan along with the hot pepper. You also need to add salt and sugar and cook for 30 minutes.

Peel the garlic and blend together with the remaining herbs with a submersible blender. Remove the dill; we will no longer need it. And add chopped herbs and garlic to the pan. Cook for another 15 minutes, stirring the sauce occasionally.

Cool the sauce and pour into jars sterilized in advance. Cover with lids that have been boiled in advance and roll up using a canning key.

Place the jars with the lids down and wrap them in something warm. Once completely cooled, move to the most suitable storage space for winter.

Hot thorn sauce "Adjika"

This recipe is for those who are tired of traditional tomato adjika. The sauce has an unusually pleasant smell and a special taste that will please any gourmet.

Products you need:

Turn – 1 kg;
garlic - 2 voices;
dill greens – 0.05 kg;
coriander – 1 tsp;
salt and dark ground pepper to your taste.

Manufacturing:

Rinse the thorns and place them in a saucepan. Pour in water and cook until it boils, then simmer for another 15 minutes over low heat.

Interesting to know! The thorn tree can grow in the mountains, in the desert, and in the taiga.

Grind the boiled berries through a sieve. Remove the husks from the garlic and grate it onto the smallest grater. Rinse the greens, dry them slightly and chop finely.

Add garlic, dill, salt, pepper and coriander to the grated thorns. Cook everything together for 5 minutes, then remove from the stove and let cool. Spicy thorn sauce is ready.

Sweet and sour sauce with tomatoes

In order for the sauce to really come out sweet and sour, you need to choose sour berries and sweet tomatoes, or vice versa.

Products you need:

Turn – 1 kg;
tomatoes – 2 kg;
onion – 0.30 kg;
garlic – 0.10 kg;
cloves – 5 pcs.;
sugar – 0.20 kg;
salt – 1 tbsp. l.;
bay leaf – 3 pcs.;
reddish ground pepper – 1 tsp;
acetic acid – 0.5 tsp.

Manufacturing:

Rinse sloe berries and tomatoes. Remove the seeds from the thorns. Cut everything into small pieces. Peel the onion and cut into several pieces.

Interesting to know! Tomatoes contain huge amounts of lycopene. This is a powerful antioxidant, the constant use of which prevents diseases (disturbances in normal functioning, performance) of the cardiovascular system, and reduces the risk of cancer.

Pass all cooked products through a meat grinder and pour into an enamel container. Place on the stove and cook for 1.5 hours.

Peel the garlic, crush it in a mortar and add it to the sauce along with all the other spices. Stir thoroughly and boil again for 30 minutes. At the very end, add acetic acid to the sauce.

The sauce can be prepared for the winter by rolling it into jars or consumed immediately after production.

Preparing sauce for meat dishes

The sauce can be served with kebabs or any other meat dish. It will make them juicy and colorful.

Products you need:

Turn – 2 kg;
onion – 0.25 kg;
seedless raisins – 0.125 kg;
chili pepper 1 pc.;
ground ginger – ¼ tsp;
allspice – ¼ tsp;
mustard powder – ¼ tsp;
dark pepper – 12 peas;
sugar – 0.25 kg;
salt – 0.04 kg;
vinegar - 1 tbsp. l.

Manufacturing:

Rinse the sloe berries. Peel the onion and cut into rings. Remove the seeds from the chili pepper, cut off the stem and chop. Place these products, as well as raisins, all the spices and half the vinegar into a saucepan. Cook over low heat, uncovered, for approximately 30 minutes.

Interesting to know! Raisins are rich in iron and B vitamins. Therefore, they protect against anemia and promote the formation of new blood cells.

Then rub everything through a sieve. Then add salt, sugar and the second half of vinegar to the sauce. Return to the stove and simmer until thick and creamy.

While still hot, pour into pre-sterilized jars and seal using a special seaming key.

Turn the jars upside down and wrap them in something warm. After they have cooled one hundred percent, put them in a suitable storage space.

Once you try making sauces with sloe, you will never want to return to boring traditional recipes. Add unique sauces to your dishes, surprising your family and guests.

Thorn appetizer recipe

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
teren	2 kg.	54
Sahara	3 tbsp. l.	374
salt	1 tbsp. l.
9 percent vinegar	3 tbsp. l.
carnations	5-6 pcs.
bay leaves	2-3 pcs.
water	1.5 l.

Step-by-step recipe for making Thorn Appetizer with photo

So, let's get to work:

To begin, thoroughly rinse the thorns and remove the tails.

Place a container of water on the fire and cook the marinade.

Transfer the prepared thorns into the prepared jars, and pour boiling water in there.

After 5 minutes, drain the marinade, put it on fire, boil, and then pour it again into the jars with sloe.

Screw the lids on the full containers and wrap them in a blanket. When the appetizer has cooled, move the containers to the refrigerator, and after a week you can taste the most delicious thorn appetizer!

Video recipe: Sloe appetizer

Sloes for the winter

Cooks use sloe to make various dishes, and below, we will tell you about another recipe for thorn food for the winter!

So, in order to prepare an appetizer according to this recipe, you will need:

Ingredients:
sloes – 2 kg.

For the marinade:
salt – 1 tablespoon;
sugar – 3 tablespoons;
vinegar - 3 tablespoons;
cloves - 5 pieces;
aromatic peppercorns, dark peppercorns – 5 pieces each;
bay leaf - 3 pieces;
water – 1.5 liters.

Now let's start cooking:

Now cook the marinade for this product. To do this, pour water into a container, add all the products that are described for the marinade in the ingredients, boil, you will get a marinade.

Pour the bubbling marinade over the sloes, which are transferred to the prepared jars.

Later, drain the marinade, put it on the fire, boil again and pour the bubbling marinade over the sloe berries.

Roll up the jars with lids, cool the snack and take it to the basement for storage. That's all, the most delicious thorn appetizer for the winter is ready!

Bon appetit!