Put the brine on the fire with all the ingredients and after the first boils, place 1/4 of the amount of donut on the fire. Immerse 2-3 times with a spatula, remove the cut donut and remove to a saucepan. We continue with another 1/4 of the quantity, doing the same operation until we finish the amount of donut.
Then place the donut in jars, put a few celery leaves and pour the warm brine. It is stapled and can be eaten in 2-3 days.
Pickled donuts - Recipes
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Pickled donuts - Recipes
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- The donuts are washed well, cut in half, cleaned of seeds and stalks, then cut into large pieces.
- The horseradish is cleaned, cut into thin slices, and they are cut with a heart cutter (optional) if you hurry, you can cut the horseradish into stems
- Celery is peeled, cut into thin slices, and then cut with a snowflake cutter (optional) if you are in a hurry, the celery can be left in rounds, or halves
- Measure the water we need: the jars will be filled with water, then pour the water into a large bowl
- Sterilize the jars (20-25 min in the oven) and keep warm
- Add salt to the water (1 tablespoon of salt, never to 1 l of water) and heat everything on the fire, stirring from time to time, to dissolve the salt. The brine obtained is left to cool.
- The donuts are placed in jars, filling them a little, so that as many of them as possible are interspersed with horseradish, celery, mustard seeds and pepper.
- At the end, fix the vegetables with celery stalks and a few celery / dill leaves (so that the vegetables stay well pressed, do not rise)
- Pour warm brine over the vegetables
- Put the lid on and leave it for a few days at room temperature (I left it for 1 week, when it wasn't too hot), then transfer the jars to the pantry.
- The brine will start to stir, a sign that the fermentation process has begun, but it will clear up in 2-3 weeks.
Extrasfat: - be sure to use salt never before, of ocna in case of contract, the vegetables will soften and will not last over the winter
- horseradish has the same role in maintaining hard vegetables
If you like this recipe, pickled donuts in vinegar-free brine, feel free to leave a comment on the blog. I will gladly answer you all. Do not forget that you can also share the recipe on social networks, to help those who need it. Thank you!
Donuts & # 8211 Storage and preservation
If it is a matter of storing vegetables and fruits, then freezing, boiling (in jam, compote or mixtures of vegetables), dehydration, smoking are the most common methods of preserving them.
Freezing fresh local vegetables and fruits is the healthiest method of storage over the winter, the preservative being low temperature.
Vegetables and fruits should be thoroughly washed and dried before freezing. Most vitamins and enzymes retain their properties even after thawing, so once thawed (at refrigerator temperature), vegetables and fruits should be consumed shortly.
In the case of vegetables, vegetable broth, zucchini, compotes and fruit jams, preservatives are both the boiling point and the high concentration of sugars in these products.
From a nutritional point of view, compotes, jams and jams for example are very rich in carbohydrates and extremely poor in other essential nutrients, being nutritionally unbalanced foods, which must be consumed rarely and in small quantities.
Drying greens and fruits in particular is an old method of preserving various grapes: apples, pears, plums, quinces, grapes (raisins) over the winter. By drying, the fruits are concentrated in sugars and maintain their fiber quality, especially if they are dried cold. With the drying before the fruits were smoked, a process that preserves them, but also loads them with a series of toxic products (nitrites) for the body.
As for pickles, one thing is certain: vegetables (cabbage, cucumbers, cauliflower, gogonele) preserved in water with artificial salt (but also horseradish, dill and mustard seeds, garlic or beetroot) have a nutritional value much higher than preserved in vinegar.
Vegetables are thus fermented and lactic acid bacteria are generated with a probiotic role and important for our immunity and digestive health. The preservative in the case of pickles is lactic acid, which promotes the production of vitamins and increases their bioavailability.
Careful however, it must be manifested for the high salt intake provided by pickles, consuming them with less salty foods.
We recommend some canning ideas for winter
Donuts pickled with honey, like Aunt Florica de la Recaș
A few years ago I worked in a professional kitchen, which was somewhat in the country, there I met Aunt Florica Teaca, who although over 60 years old, was one of the most energetic people in the kitchen, not to mention that it was also an encyclopedia of recipes, organized and very attentive to details, which I liked very much, from which I learned many things, including these donuts pickled with honey, slightly sweet, sour and flavored.
About "Babi", because that's what I told her, I could talk a lot and well, she worked for over 40 years in the kitchen of a farm where she served breakfast, lunch and dinner every day, over 200 workers, she was the head of the kitchen, she the menus, in fact organizing all the work there, and besides all that meant pickles, jams and preserves she made with her hand, nothing went unnoticed, nothing without being tasted by her.
Basically, to make a little joke, not a single beetle passed on her estate! I fell in love with her so much that it entered my soul very quickly!
Today, when I write these lines, I thank her through this recipe and at the same time I bow my head in front of her! Long live us Babi!
You can try other pickle recipes, the recipe for mustard pickles, the recipe here, or click on the photo.
- 3 kg donuts weighed after cleaning (approximately 4 kg whole)
- 400 ml vinegar of 9 degrees
- 350 g of honey
- 100 ml of sunflower oil
- 80-100 g salt & # 8211 pickle salt
- 100 g horseradish root
- A tablespoon of peppercorns
- 2 tablespoons mustard seeds
- 6 bay leaves
- 24 cherry leaves 4 for each jar, 6 jars of 720 ml will come out
Method of preparation:
We clean the donuts from the house of seeds and stalks, wash them in 2-3 waters and drain them.
Put the vinegar, honey, oil, bay leaves, mustard seeds, peppercorns, salt in a saucepan and bring the liquid to the boil, while stirring to melt the salt and honey.
Put the donuts in the pan one by one and boil them over medium heat for 1 minute, from the moment the water starts to boil. We take them out in a bowl and do the same with the others until we finish the donuts. We stop the fire.
We mix the donut slices from the bowl because the first round will be much more sour than the last, which is also normal if we don't put them all at once.
We clean the horseradish and cut it into slices, wash the cherry leaves and celery.
We put a few rounds of horseradish and cherry leaves in each jar, then place the donuts in sterilized jars, as thick as possible, but that doesn't mean we press them to break. We also put the celery leaves.
Bring the liquid back to the boil and pour over the donuts up to the neck of the jar. If we do not have enough liquid, we can make a necessary amount of the same ingredients to cover the jars. We put the lids on, tighten them well and put them in a covered blanket to cool on their own.
We can serve after 12-14 days, simple, fast and very tasty, good work!
5 pickled donut recipes
A "pickle" salad goes very well with a steak. Here are 5 recipes for donuts in vinegar that will delight your dish.
1. Recipe for donuts soaked in vinegar without boiling
& # 8211 4 kg of donuts
- 400 ml of 9 degree wine vinegar
- 400 grams of sugar
- 80 grams of pickle salt
- a bunch of celery leaves
& # 8211 a tablespoon of peppercorns
& # 8211 a tablespoon of mustard seeds
& # 8211 three pieces of horseradish
& # 8211 a few garlic cloves
& # 8211 some bay leaves
Method of preparation:
Wash the donuts well, allow them to drain, remove the stalk and seeds and cut into quarters. They are placed in a large bowl. Separately boil the otter with the sugar and salt until a homogeneous solution is obtained. Pour the vinegar, salt and sugar mixture over the donuts and cover.
Donuts in boiling vinegar RECIPE. Keep in the mixing bowl until the next day. From time to time it is mixed in the donut bowl so that the solution encompasses them all.
Overnight, the donuts will leave more juice. The next day, the donuts are separated from the juice and placed in clean, dry jars. If the jars are not dry there is a risk of the donuts fermenting.
The donut pieces should be placed as close as possible to each other. Pieces of horseradish, garlic, bay leaves and celery leaves are placed among them. At the end, add a few peppercorns and mustard.
Strain the juice to prevent the impurities in the donuts from being put in jars. Pour juice over the donuts to cover. Put the lids on and put them in a cool place.
2. Recipe for sweet and sour donuts in vinegar
- 6 kg of donuts
- 750 ml. vinegar
- 750-800 grams of sugar
- three tablespoons with a pinch of salt
- an envelope of peppercorns
- an envelope of coriander berries
- an envelope of mustard seeds
- a bay leaf envelope
- a larger celery with leaves
- a bunch of horseradish
- a bunch of carrots
Method of preparation:
The donuts are washed, cleaned of the back and seeds and then cut into quarters or halves, depending on how big they are.
Carrots are cut into strips, the celery root as well, and the leaves are broken into 6-7 centimeter pieces. The horseradish is also cut into sticks.
In a bowl, mix the vinegar with the sugar and salt until dissolved, without heating or boiling.
Then add the sachets of mustard, coriander and peppercorns.
In a larger bowl put the cut donuts, carrot slices, celery slices and leaves. Pour the liquid composition over them and mix gently, without crushing the donut slices.
The whole composition is left overnight at room temperature.
In the morning, the donuts are arranged in jars, among which are put pieces of carrot, celery, celery leaves and on top a strip, two, of horseradish, then pour the liquid composition together with the grains evenly distributed in jars.
You will notice that they will leave enough juice of their own, so there is no need to add water. The jars are stapled and placed in the pantry in a cool place.
3. Recipe for pickled donuts filled with cauliflower
- 5 kg of donuts
- 3 kg of cauliflower
- Brown sugar
- salt never for pickles
- pickle spices
- 9 degree vinegar
Method of preparation:
First, we need to wash and clean the donuts and seeds and put them upside down. Wash the cauliflower well under running water and remove the bouquets.
We keep it in water with vinegar for half an hour to get all the impurities out of it. After a while, we take it out of the water and let it drain.
We start filling the donuts with the bunches of cauliflower until we finish filling all the donuts. Previously we sterilized the jars.
Put the donuts filled with cauliflower in jars and to an 800 g jar add a tablespoon of salt, 2 tablespoons of sugar, 100 ml of vinegar, pickle spices and fill with water.
Staple the jar tightly. That's what we do with all the donuts we have. Put the jars in the oven for 40 minutes to sterilize well.
After sterilization, turn off the heat and put the hot jars with cauliflower-filled donuts in a thick blanket and fold well.
We leave them until the next day when they cool. We put the jars in the cool, dark pantry, face down.
4. Donuts in mustard sauce
- 3 kg donuts
- 300 gr mustard
- 300 ml of vinegar
- 300 ml oil
- 300 ml sugar
- 7-8 was dafin
- 1 tablespoon peppercorns
- 3 teaspoons coarse salt
Methods of preparation:
We wash the donuts and put them upside down.
We clean the donuts from the stalks and seeds and cut them into slices.
We prepare the sauce. Put the oil, vinegar, sugar, mustard, bay leaf, peppercorns and salt in a bowl.
Bring to a boil, then add the donuts. Boil for a few minutes until the donuts are reduced and covered with sauce.
We put the donuts in jars and pour the sauce over them. We screwed the lids on tightly. We place the jars in a bowl on the bottom of which we put a towel and fill with three quarters of water. Bring to a boil and let cool.
We store the jars in the pantry in a cool place.
5. Donuts in vinegar like at grandma's house
- 6 kg donuts
- 1 kg of carrots, celery and horseradish cleaned and cut to taste
- celery leaves
- 1 l of vinegar
- 4 l water
- 10 tablespoons sugar
- 5 tablespoons salt
- 3 g bay leaf
- 5 g peppercorns
- 5 g mustard seeds
Method of preparation:
Wash the donuts, cut them in four and clean them of seeds.
He broke the cauliflower into bunches and washed it under running water.
Wash the celery leaves and set them aside.
Put a layer of celery and horseradish leaves on the bottom of a 10 liter jar.
Place a row of donuts, a row of cauliflower and so on until you finish the ingredients.
Among them you put carrots, celery, horseradish and celery strings.
Separately make a brine from water, vinegar, salt and sugar. Mix and add the bay leaves, pepper and mustard seeds.
Turn off the heat when it starts to boil and, so hot, pour it into the jar. Be sure to put metal under the jar. Leave to cool and cover the mouth of the jar with plastic wrap.
If you want, you can close it tightly with a lid, but you have to turn it upside down immediately and keep it that way until it cools down, then turn it over and store it in the pantry.
If you are melted after pickles, we also have the recipe for donuts in broth!
Wash the donuts well and then cut them into an X shape. Bring 2 liters of water to a boil, add 200 ml of 9 degree vinegar, 10 tablespoons of sugar, 2 tablespoons of salt and bring to the boil. We put the notched donuts in the solution for 1 minute, then we take them out in a bowl and let them cool a bit. We clean the horseradish and cut it into strips.
In the jars or plastic buckets we place the scalded donuts, among them we put hot peppers and horseradish strips, and on top of each jar we put a knife tip of preservative powder (in case you put the donuts in a bigger bowl, as we did me, put 1/2 teaspoon of preservative powder), then pour over them the pickling solution that you brought back to the boil.
Staple the jars and dry them between the beds. They can be served in about 2 weeks.