Russian cuisine: The best recipes. Iuliia Nelidova

wash the cucumbers and soak them in water for 2—3 hours.

      In a pot, bring the water to a boil and dissolve the salt in it.

      Pack the cucumbers into a jar, adding the chopped garlic, dill, bay leaves, and pepper.

      Pour the hot brine over the cucumbers, ensuring they are completely covered.

      Seal the jar with a lid and leave it at room temperature for 2—3 days, then transfer it to a cool place for 1—2 weeks.

      2. Marinated Tomatoes

      Ingredients:

      Tomatoes – 1 kg

      Water – 1 liter

      Vinegar – 200 ml

      Sugar – 100 g

      Salt – 50 g

      Garlic – 3—4 cloves

      Dill – 1 bunch

      Spices to taste (pepper, bay leaves)

      Directions:

      Thoroughly wash the tomatoes and pierce them with a knife in several places. In a pot, mix the water, vinegar, sugar, and salt, and bring to a boil.

      Pack the tomatoes into sterilized jars, adding garlic, dill, and spices. Pour the hot marinade over the tomatoes, ensuring they are completely covered.

      Seal the jars with lids and let them cool at room temperature. Then transfer them to the refrigerator.

      3. Sauerkraut

      Ingredients:

      Cabbage – 1 kg

      Carrot – 1 piece

      Salt – 20 g

      Spices (optional): bay leaves, black pepper, dill seeds.

      Directions:

      Shred the cabbage and grate the carrot on a coarse grater. In a deep bowl, mix the cabbage, carrot, and salt.

      Knead the mixture well to release the juice. Pack the cabbage into a clean jar or pot, pressing it down tightly.

      Cover the cabbage with cheesecloth or a lid and leave it at room temperature for 3—5 days.

      Check daily to ensure the cabbage is covered with juice. If necessary, add a little water. After fermentation, transfer the cabbage to the refrigerator.

      4. Tips for Beginners

      Cleanliness: Use sterilized jars and lids to avoid spoilage of the products.

      Proportions: Pay attention to the proportions of salt and sugar in the marinade, as they affect the taste and preservation.

      Experiment: Don’t be afraid to experiment with different spices and additions to find your perfect flavor.

      5. Interesting Facts About Pickles and Marinades

      Ancient Traditions: The salting and pickling of vegetables and fruits have been practiced for thousands of years. It is one of the oldest methods of food preservation.

      Health Benefits: Fermented products contain probiotics that are beneficial for digestion.

      Variety: Different cultures have their unique recipes and methods of preservation, such as kimchi in Korea or tsukemono in Japan.

      Pickles and marinades are not only a way to preserve food but also an opportunity to delight yourself and your loved ones with delicious snacks. Try, experiment, and enjoy the results of your labor!

      Russian Jam

      Jam is one of the most popular ways to preserve fruits and berries for the winter. It not only retains the taste and aroma of fresh products but also allows you to enjoy their health benefits all year round. In this chapter, we will look at recipes for jam made from currants, apples, pumpkin, and strawberries, as well as share some useful tips for preparation.

      1. Currant Jam

      Ingredients:

      Currants (red or black) – 1 kg

      Sugar – 1.2 kg

      Water – 200 ml (optional)

      Directions:

      Thoroughly wash the currants and remove any stems and leaves. In a pot, mix the currants with sugar. If you prefer a thinner jam, add water. Let the mixture sit for 1—2 hours to release the juice.

      Place the pot over medium heat and bring to a boil, stirring. Reduce the heat and simmer for 15—20 minutes, skimming off any foam.

      Check the readiness of the jam: a drop should not spread on a plate. Pour the hot jam into sterilized jars and seal with lids.

      2. Apple Jam

      Ingredients:

      Apples – 1 kg

      Sugar – 800 g

      Lemon juice – 1 tablespoon

      Spices (optional): cinnamon, cloves

      Directions:

      Peel the apples, remove the seeds, and cut them into small pieces. In a pot, mix the apples with sugar and lemon juice. Let it sit for 1—2 hours to allow the apples to release their juice.

      Place the pot over medium heat and bring to a boil. Reduce the heat and simmer for 30—40 minutes, stirring occasionally.

      Add spices to taste and cook for another 10—15 minutes. Check the readiness of the jam. Pour into sterilized jars and seal.

      3. Pumpkin Jam

      Ingredients:

      Pumpkin (peeled) – 1 kg

      Sugar – 800 g

      Water – 300 ml

      Orange or lemon zest – to taste

      Directions:

      Cut the pumpkin into small cubes. In a pot, mix the pumpkin, sugar, and water. Let it sit for 1—2 hours.

      Place over medium heat and bring to a boil. Reduce the heat and simmer for 30—40 minutes, stirring occasionally.

      Add the zest and cook for another 10—15 minutes until reaching the desired consistency. Pour the hot jam into sterilized jars and seal.

      4. Strawberry Jam

      Ingredients:

      Strawberries – 1 kg

      Sugar – 700 g

      Lemon juice – 2 tablespoons

      Directions:

      Rinse the strawberries, remove the stems, and cut them in half or into quarters. In a pot, mix the strawberries with sugar and lemon juice. Let it sit for 1—2 hours.

      Place over medium heat and bring to a boil. Reduce the heat and simmer for 15—20 minutes, stirring gently.

      Check the readiness of the jam. Pour into sterilized