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Pickles recipes

Pickled Green Olives

Cooked pickled green olives

This is for those who have the option to buy fresh olives rather than canned. I was disappointed when I tried the ones they sell in jars in Russia. But after trying it here in Syria, I was pleasantly surprised. Instead of the incomprehensibly tasteless "something" was slightly bitter and salty pleasant taste.

Author of the recipe

Ingredients and taste: Salt, Thyme, Water, Salty, Bitter, Pickles, Nice

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Polish pickled mushrooms

Cooked pickled Polish mushrooms

Time to cook: 120 minutes

Total Servings: 12

Polish mushroom can be safely called the little brother of royal white mushroom. Not without reason, it is also called "Pan fungus". Inexperienced mushroom pickers often confuse the two. In terms of taste "Pole" is also little inferior to its titled relative. So, you went to the woods to pick mushrooms and picked up a basket of these beauties (or bought them at the market). Let's pickle them. And in winter, uncorking a jar of forest delicacies, we will recall the inexpressible experience of "quiet hunt". This marinade can be used with any mushrooms. Its beauty lies in the fact that it does not interrupt, but only emphasizes the mushroom flavor and aroma. Enjoy your appetite and have a "quiet" hunting in a forest or in a store.

Author of the recipe

Ingredients and taste: Salt, Garlic, Sugar, Vinegar, Olive Oil, Water, Bay Leaf, Mushroom, Custard, Cloves, Pickles

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Maghreb lemons

Cooked Maghreb Lemons

Six months ago I saw a great culinary article on a website about Maghreb lemons. In it the author shared the recipe. I liked the recipe and for the new year I had a new snack for a popular Russian strong drink. It tasted very good and unusual. I made it again recently, so I thought I'd share the recipe with the lovers of this citrus, as well as with those who like anything new..

Author of the recipe

Ingredients and taste: Salt, Lemon, Water, Sautéed, Fragrant, Pickles, Fennel, Preparations

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Pickling bracken ferns

Cooked Pickled orleaf fern

Orlyak is widespread, occurring everywhere in the world except in Arctic areas, steppes and deserts. In Russia it grows in the European part, Siberia and the Far East, as well as in the Urals. But it is mainly eaten in Siberia and the Far East. In this dish you can find a lot of preserves, so I will show you how to prepare it.

Author of the recipe

Ingredients and taste: Salt, Water, Mushroom, Pickles, Preserves

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Poached watermelons

Cooked watermelons soaked

Autumn is the time for preserves, and dried watermelon is the best snack for the holiday table and not only. You must take not overripe berries weighing 2-2,5 kg. They must not be broken, not rotten. Of course it is better to get them in the melon field yourself, especially when they are not too ripe and can be bought for next to nothing. Everything is simple and elementary.

Author of the recipe

Ingredients and taste: Salt, Sugar, Water, Pickles, Cooked

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