Harvesting for the winter - seasonings for meat, barbecue: the best recipes. How to prepare for the winter a seasoning for meat from plums, gooseberries, tomato, lingonberries, cherry plums, cherries, herbs, apples, kizila: recipes

From this article you will learn how to prepare a variety of seasonings for meat for the winter.

How to cook an ordinary piece of meat so that every time it has a different taste? The cooks often think about it. In the summer it is easier - there are fresh vegetables, greens, you can diversify the side dishes.

And what to do in winter? To make the menu unlike the previous every day, you need to stock up on seasonings from vegetables and fruits in the summer. Consider them.

Seasoning from drain to meat for the winter

Tkemali - drain sauce to meat

This unusual Georgian name for sauce is nothing more than a sweet and sour seasoning that has a rather unusual taste.

For Tkemali you need:

• 2 kg drain drain
• Large bunch of green dill, basil and cilantro
• 1 head of garlic
• Salt, red bitter pepper is ground, sugar to your liking
• 1 teaspoon of hops

We begin to cook:

1. I wash the plums, remove the bones, cut the halves into small parts, put in a pan with a thick bottom, and put on the fire.
2. Until the plums are boiled, we stir them so as not to burn, remove the formed foam.
3. When the contents of the pan boils, fasten the fire to weak burning, and cook, stirring for 20-25 minutes.
4. If the plums are not completely boiled, we grind them through a sieve.
5. We add chopped garlic, crushed greens to the mashed potatoes, hop-sunels, salt and sugar.
6. In the end, we add bitter pepper to our taste, if you pour it at first, it will overcome the bitterness of the rest of the spices, and you will not be able to achieve the perfect taste of seasonings.
7. We cook the seasoning for another 15 minutes, pour into sterilized small jars with lids, twist, turn upside down.
8. When the seasoning has cooled, we turn the banks into a normal state and store in the pantry.

Seasoning from gooseberries to meat for the winter

Seasoning "Bersen"

Bersen - the so -called gooseberries before. There is no seasoning from it in the store. It has a lot of vitamins, because it is not boiled, but stored raw.

For seasoning you need:

• 1 kg of gooseberries
• 1 bunch of greenery basilica and cilantro
• 1 teaspoon of dried chopped thyme
• 1 head of garlic
• Salt to your taste

We begin to cook:

1. Gooseberries and herbs of spicy herbs are dry, we dry.
2. Grind everything in a meat grinder.
3. Add to the mixture a jammed thyme, salt, mix.
4. We lay out in clean jars, close the twisting lids, and store in the cold.

Seasoning to meat from tomato for the winter

Useful seasoning advice:

• In order to have less tomato paste, liquid juice after grinding the tomato is drained, cook only a thick mass.
• In tomatoes there is a substance of lycopines - preventing cancer, and if you cook, the amount of lycopine increases.

Seasoning from tomato

For seasoning you need:

• 5 kg of tomatoes
• 2 bulbs (large)
• Garlic - 2 heads
• 1 stack. Sahara
• 1 tbsp. l. salt, red sweet and black ground peppers
• 1 dessert spoon of ground cinnamon, mustard and acetic acid

We begin to cook:

1. Tomatoes with onions and garlic. Cut the tomatoes with quarters, onions with halves, and grind through the meat grinder.
2. We add pepper, salt with sugar to the mixture, and cook 1 hour, interfering, over low heat.
3. We add acetic acid or diluted vinegar, then take it more, mustard with cinnamon, and boil another 15 minutes.
4. We distribute the seasoning in the jars of sterile, roll it up, turn them over, cover with something warm to cooling. The finished seasoning is 4-4.5 liters.

Seasoning from lingonberries to meat for the winter

Seasoning from lingonberries

For seasoning you need:

• 200 g of lingonberries
• 2 tbsp. l. Sahara
• 2 juniper berries
• 0.5 tsp. Home-Sunels
• 1 tbsp. l. Balsamic vinegar
• Salt, tarred: red bitter and black peppers, cloves to your taste

We begin to cook:

1. We sort out the lingonberries and mine, let the water drain, put it in a saucepan, fill sugar into the berries and wait until the juice is allowed.
2. We knead the berries with a spoon, and cook on low heat for 10 minutes.
3. Cool the berries and rub through the sieve.
4. We put the wiped mass again on the fire, add vinegar with spices, salt, and cook on low heat to thicken.
5. Pour into a sterilized jar and twist.

Clouding from cherry plum to meat

Tkemali from cherry plum

Unnecessary cherry plum contains a lot (up to 14%) of citric acid. In ripe, a part of the acid passes into sugar and pectins. If you want an acidic seasoning, you take unawares, more sweet - ripe.

For Tkemali, you need to:

• 3 kg of yellow cherry plum
• 2 stack. water
• 1 bunch of dill inflorescences, mint and cilantro
• 4 gear of garlic
• 1 tbsp. l. Sahara
• Salt and red bitter pepper ground to your liking
• 1 tbsp. l. vegetable oils from above in a jar

We begin to cook:

1. I have a blouse, pour water in a pan, and cook until it boils (10-15 minutes).
2. We wipe the fruits through a sieve so that bones, peel and tails remain on it.
3. Pour the resulting mashed potatoes into a pan, add salt and pepper, as well as a whole bunch of dill, and cook for low heat for half an hour, often stirring.
4. We take out and throw out the dill, and add sugar, chopped sugar: cilantro, mint and garlic in the seasoning, and cook for another 15 minutes.
5. We distribute hot seasonings to sterile banks, pour 1 tbsp into the jar on top. A spoonful of vegetable oil, roll each jar, turn it over, and leave to cool. We store the seasoning in a cool place.

Cherry seasoning to meat

Seasoning from cherries

For seasoning from cherries, you need:

• 500 g of cherries
• 100-150 g of sugar
• 70 ml of balsamic vinegar
• 1-1.5 tbsp. l. Home-Sunels
• 5 cloves of garlic
• Salt and tarred bitter pepper to your taste

We begin to cook:

1. My cherries, let the water drain, take out the seeds from them, tear off the tails.
2. We spread the cherries in the pan, fall asleep with sugar, wait until the cherries are allowed the juice.
3. Add salt, spices, chopped garlic, and cook for 20-30 minutes.
4. The next action will be the addition of vinegar, and cooking for another half hour.
5. Let the cherries cool slightly and rub them through a sieve.
6. Cook the seasoning for about 10 minutes until it thickens.
7. Pour a hot seasoning into a sterile jar with a twisting lid when it cools, put for storage in a cool place.

Grassing

Green seasoning for meat for the winter

For green seasoning you need:

• 5 small bitter peppers
• 5-6 garlic teeth
• One and a half cup of chopped cilantro
• 3 Cardamon grains
• 1 tsp. cumin and black pepper
• Salt to taste
• 1-2 tbsp. tablespoons of olive oil

We begin to cook:

1. Grind caraway seeds, black pepper, cardamom on a coffee grinder.
2. Grind cut with bitter pepper and garlic on a meat grinder or blender.
3. Mix spices and greens together, add salt, olive oil.
4. We let it brew for 5-6 hours, put it in a clean jar, and store in the refrigerator.

Acute seasoning for meat for the winter

Acute seasoning from pepper

For seasoning you need:

• 2 kg of sweet red pepper
• 1 kg of bitter pepper red and garlic
• 2 glasses of salt

We begin to cook:

1. Both types of pepper, cut in halves, throw away seeds and tails.
2. We clean the garlic from the husk.
3. We pass the pepper with a garlic in a meat grinder, add salt and knead.
4. We distribute raw seasoning into sterilized jars, cover with lids and save in the refrigerator.

Seasoning from apples to meat for the winter

Seasoning from apples

For seasoning from apples, you need:

• 5 kg of sour apples
• 0.5 kg of bell pepper
• 300 g of garlic
• 1 bunch of parsley, cilantro, celery and dill
• Salt to your liking

We begin to cook:

1. We cut off the apples, we cut into 4 parts, clean it from skins and seeds, pour water in a pan, in an amount of 1 cup, and cook until the apples are divorced.
2. We wipe the cooked apples through a sieve, and put it in a pan again.
3. Add finely chopped greens, passing through a meat grinder with a garlic, salt, and cook for 10 minutes.
4. We lay hot seasonings in sterilized jars, twist the lids, leave it to cool, and then store in the pantry.

Seeding for flooded meat

Home horseradish is well suited for flooded meat.

Home horseradish

For seasoning you need:

• 500 g of fresh horseradish roots
• 1 large beets
• 1 tbsp. Sugar spoon
• 2 tbsp. tablespoons 9%vinegar
• Salt to your taste

We begin to cook:

1. My horseradish roots, clean, cut into pieces and twist in a meat grinder.
2. We immediately lay the ground mass in clean jars and close with plastic lids.
3. Raw brightly colored beets, clean, rub on a small grater, and squeeze the juice through a gauze of 2 layers.
4. Pour the beetroot juice to the grated horseradish, pour sugar, salt, mix, pour vinegar, and knead again.
5. The seasoning surface is filled with cold boiled water so that it only covers the seasoning, close the lid, shake, let it brew. The next day, hell is ready.

Seasoning to meat from Kizil

From the ripe and soft Kizil, at the end of summer, we prepare a seasoning from Kizil for the winter.

Seasoning from Kizil

For seasoning you need:

• 800 g Kizil
• 5-7 branches of green cilantro, mint and dill
• 1.5 pcs. Gorky pepper
• 8 garlic teeth
• 1.5 tbsp. tablespoons of vegetable oil, preferably olive
• 2 tbsp. tablespoons of grinding coriander
• 1 tbsp. a spoonful of wine vinegar
• 1.5 tbsp. tablespoons of sugar
• Salt to your taste

We begin to cook:

1. We’re sorting out the boil, we tear off the tails, mine.
2. Pour the berries in the pan with water to cover them, and cook with a weak boil for 20 minutes. Leave to cool.
3. Greens with garlic, my bitter pepper, dry, finely chop.
4. We add a booty, salt, oil, sugar, wine vinegar, mixed through a sieve, mix everything, and boil for 15 minutes until the seasoning acquires a consistency of sour cream.
5. We put the hot seasoning in a sterile jar with a twisting lid, close, leave to cool, and then store in the refrigerator.

Thyme - seasoning for meat

• With thyme, you can cook very tasty meat with a minimum of ingredients. The thyme has one feature: the taste is completely revealed if it is prepared for a long timeso we throw thyme at the very beginning of cooking meat.
• The thyme goes well with such spices: bay leaf, estraon, Mayran, parsley, lavender and oregano.
• Church improves the taste of such types of meat: chicken, rabbit, pork, lamb.

Pork baked with thyme

To prepare pork, you need:

• A piece of pork without bones is about 1 kg
• 1 teaspoon of dried thyme leaves
• 2 tbsp. tablespoons of vegetable oil
• 1.5 tbsp. tablespoons of lemon juice
• 0.5 teaspoons of dried basil and resin paprika
• Salt, ground bitter and black pepper to your taste

We begin to cook:

1. I can, dry the meat, and leave with a sharp knife a shallow cut (0.5 cm) crosswise. It is not necessary to cut deeper, otherwise the finished meat will be dry.
2. Sprinkle the meat with salt and pepper, let stand.
3. We prepare the marinade. Mix the basil, thyme, paprika, bitter pepper, pour vegetable oil and fresh lemon juice, stir and whip with a bass -dangled into powder, stir and beat.
4. On a rather large piece of foil so that you can collect its ends above the meat, lay out a piece of meat.
5. We add marinade to the meat, rub it all over the piece, close it with foil, and leave it to pickle for about 2 hours at room temperature, if you plan to pickle the meat longer, put it in the refrigerator.
6. We put the meat in the foil into a deep shape, pour water (1-2 cups) here, and put in a heated oven up to 200 ° C for 1 hour.
7. Turn off the oven, leave the meat for 10-15 minutes, and then we open the foil, drain the liquid-it will be gravy, and put the meat on the dish and cut into pieces.
8. Hot meat can be served with a side dish, and cold is consumed like a snack.

Seasoning with eggplant for barbecue for the winter

Seasoning from eggplant, tomatoes and pepper to barbecue

This seasoning is good in winter not only to barbecue, but also as a preventive agent for colds.

For seasoning you need:

• 1.5 kg of tomatoes
• 1 kg of eggplant and sweet pepper
• 300 g of garlic
• 3-5 bitter peppers
• 1 cup of vegetable oil
• 100 ml 9% vinegar
• Salt to your taste

We begin to cook:

1. My tomatoes, pepper and eggplant, cut everything with small slices, remove the skin from eggplant, clean pepper from tails and seeds.
2. We clean the garlic teeth from the husk.
3. We pass vegetables twice through a meat grinder.
4. In the pan to the puree, add salt with butter, and cook close to 40-50 minutes.
5. Add vinegar, boil for another 5 minutes.
6. Pour hot sauce in sterilized jars, roll up, stored cooled cans in the pantry.

So, we learned to prepare different seasonings for meat for the winter to diversify our menu.

Video: drain sauce for the winter (tkemali), a delicious recipe for sauce for meat and fish