Garlics are peeled and cleaned. Spices are put at the bottom of the jar, garlic slices with salt at first, and then vinegar is poured on top. The lid of the jar is hermetically sealed and stored in a cool place.



To prepare it, take green pepper, green tomatoes, carrots, cabbage divided into 4 parts, cut and put in jars, cherry, quince, grape leaves are collected between them to improve the taste of sour cream. On top of it 5 liters of water pour 250 grams of salt. After a few days, you need to drain the excess brine. Doing this every other day, after 1 week, they check the acid and remove the damaged. You can also prepare such acid with vinegar. On it you need to take 1,5 liters of vinegar and 1 gram of salt per 400 liters of water.



Small eggplant is taken, stalk is cut, washed, then salted and bitter juice is removed. Stew in 10% salt water for 2-3 minutes, filtered. After filtering the eggplants are put in a colander, put on a wooden one and put a heavy load (2-3 kg) on it to get the water completely (15-20 hours). A little salt is added into the liquid aubergines, pre-prepared stuffing is placed in glass or juicy pottery and vinegar is poured on top. After 3-4 days, the eggplant is ready. Keep the aubergines in vinegar in a cold place. The inside for eggplant is prepared as follows: the peel of garlic is peeled, sliced and salted (1 kg of garlic is taken 50 grams of salt) is beaten in mortar or cut in small pieces, it is added finely chopped sweet and bitter green pepper, parsley and mint and mixed and salted to taste.



For the preparation of not very large cabbage is selected, its top layer and core is removed. It is divided into 4 parts, stacked in barrels, pressed from above with a piece of wood and poured brine (1 gram of salt per 400 liters of water). It must be done so that the salt water covers the piece of wood. To give the cabbage a pleasant color, red beet cut into slices is added to it. To speed up the acidity, a few sprouted corn grits are put in the tub. After a few days, they begin to take the rice from the water. It is taken every other day for two weeks. After getting rid of the acidity, a few handful of clean washed barley is poured over the water. Barley germinates and protects the top of the cabbage from mold clogging. When you want to take cabbage from the tub, a layer of malt layer is removed from the top, cabbage is taken. Sauerkraut should be tightly covered from the top.



To prepare cabbage is cut thinly, salted in wide basin (10 kg cabbage 200-250 grams of salt) is kept for 1 hour. To give cabbage a pleasant color and improve its taste, it is necessary to pour 500 grams of finely chopped carrots, celery, 1 kg of whole apple, 5 grams of anise. After 1 hours, cabbage is stacked in balloons or tubs and pressed well, so that there is no air between them, and the juice of cabbage floats. From the top, the cabbage is smoothed and covered with whole leaves of cabbage, so as not to spoil. Above the leaves lay a piece of wood, pressed with a heavy load. It is necessary to make the juice 3-4 cm high on top of the wooden pieces. When you use ready cabbage, you need to bury the rest again with a heavy load so that the cabbage gets in the juice, because the cabbage left without juice quickly spoils. If you do not use ready-made cabbage, then pour a layer (2 cm) of vegetable oil on it and hold. Such cabbage can be stored for a long time.



10 kg of cabbage, 3 kg of carrots, 2 kg of green pepper, 1 bunch of celery and a bunch of parsley are cut thinly, poured into a wide basin (10 kg of vegetables should contain 250 grams of salt) and kept for 1-2 hours. Then this mixture is put in jars, black or bitter green pepper and bay leaf are put between them, cabbage leaves are collected on top, covered with clean cloth and put hard load on the wooden part. After getting rid of the sour cabbage should be kept in a cold place.



To prepare it, wash the sweet bulgarian pepper, cut off the stalk and remove the seeds and put into hot water for 2-3 minutes. The pepper removed from the water is filled with the mixture shown in the beginning and placed in glass or enameled dishes in rows, salt is poured between them and vinegar is added. Garlic, bitter and sweet green pepper, parsley, mint, dill, celery are taken for inside, cut and salted.



Fresh cabbage, carrots, raw beets, garlic, hot green pepper, Farash cucumber, coriander, dill, parsley, mint, onion, apple and tomato are taken and cleaned, washed in cold water, cut into slices, greens cut in small pieces. This way, salt is added to the prepared vegetables and juicy pottery is placed in a bowl and vinegar is poured onto it and the lid is closed. After 5-7 day pickles are ready.



It is taken small cucumbers to put in marinade. Cucumbers are washed clean. If there is a little soil left on the cucumber, all your efforts will be wasted and the jars will be closed. After that clean washed cucumbers are put in bowls or bowls, sprouted dill, parsley and bay leaf are cleaned, greens are cut and put on table in separate containers. The garlic is cut and cleaned, the black pepper seeds are washed and put on a plate. one layer of finely chopped dill, parsley, garlic, bay leaf, a few black pepper is poured into sterilized balloons, pre-washed with hot water and soda and cucumbers are collected on top of them. About 2 kg of cucumbers are located in a three-liter jar. On top of the cucumbers again put a layer of spices and cover with a lid. So, after filling several balloons, boiling water is poured over them. After 5-6 minutes, pour the water into the pot again, add 100 grams of salt for each balloon and boil. A tablespoon of vinegar essence is poured into the balloon until the water boils and boiling salted water is poured into it, its lid is closed and covered with hot oil. Balloons remain in this state for a day and gradually cool down, which replaces sterilization.



Olives are salted both unripe and ripe. The remaining olives are ground (approximately in November) and pure-rotten. To eliminate bitterness, it is put in an alkaline solution (10 liters of water-175-200 grams of sodium or potassium alkali). Olives can be left in this solution only for three days. after that, the Olive is removed from the solution and washed under running water and kept in clean water for several days. One of the olives is cut in order to know that the alkali is completely gone, and phenolphthalein (purgen drug sold in pharmacies can be used) is rubbed into it. If the inside of the olives is not fried, it means that the alkali is cleaned. Then salt water (1 liter of boiled cold water 50 grams of salt) is poured on the olive and put into the pickle. A hole is opened in the lid of the container with olive, or a rubber tube is inserted into it, or a few holes are opened in the lid for good output of the gas formed during boiling. Drying takes 15-20 days. After that, the olives are ready.



For pickling, take thin leaves of white Shan grapes. They are washed, dipped in boiling water and filtered through a sieve. Then a bunch (10-15 grains) is taken and half a teaspoon of salt is poured into the middle, the filling is twisted like a twist, and fits tightly into small jars. After the jars are filled, a teaspoon of salt is poured on top, poured with boiling water and closed with iron lids. Note: Freshly cut minced meat leaves can also be tied without water by sprinkling a little salt between them.



To prepare the salted tomatoes, the ripe but not crushed tomatoes are washed clean, put in washed 3-liter balloons as we have shown before, 1 tablespoon salt is poured on top and boiling water is added and sterilized for 20-25 minutes. Then close the lid and put it upside down. A week later, if the tomato juice is not covered, it is turned over and kept in a cold place for the winter. Such tomatoes can be served both in winter and used for cooking.