Winter salad with gogonele and kapia peppers

Winter salad with gogonele and kapia peppers

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From these quantities you will get about 10 jars of 400 grams of winter salad.

Cut the gogoneles into quarters and then into slices of about 0.5 cm. Cut the bell peppers and onion scales

Boil the vinegar with the sugar, salt and spices in a pot. Keep the pot on the fire and gradually add the onions, peppers and gogonele, leaving them for 2 minutes, until they change color a little, then take them out with a spatula in a bowl.

Be careful, do not put all at once and not the entire amount of each because they will not take place in the pot. You have to put half the amount of onion for two minutes, then half the gogonele for 2 minutes, then half the pepper for 2 minutes, and so on.

Now you have all the vegetables in the basin. Mix them well and put them in jars. After filling each jar, put 2-3 tablespoons of juice in which you boiled the vegetables, until they are covered. Put the lids on and put them in the pantry for the winter.


Assorted vegetable salad for winter

I thought of contributing with this recipe that brings a large intake of vitamins to the winterer.

Ingredients: Cucumbers, carrots, peppers (I put donuts), white and red cabbage, cauliflower, celery leaves & # 8230 You also need vinegar and water (one part 9 degree white wine vinegar, two parts water), coarse salt (30 grams per liter of liquid, ie a tablespoon of v & acircrf), sugar (1 tablespoon and a half in a 800g jar) and spices as each wants, preferably mustard seeds, pepper and coriander, dill seeds, leaves laurel, maybe a clove or two.

Wash the vegetables and let them drain. The cabbage and the pepper are cut into small pieces, the carrot is put on the grater with large fangs, the cauliflower is cut into smaller bunches, and the tender part of its stalks and cucumbers are cut into thin slices. All vegetables must be cut just as thinly so that they can penetrate and ripen at the same time.

Mix all the vegetables well and squeeze the salad into sterilized jars, pressing with a spoon, so that no air gaps remain. Place the celery leaves on top, but leave two fingers on the edge of the jar. Add the sugar.

Boil the vinegar with water and spices. Bring to the boil and bring to the boil.

Picnic salad

Picnic salad for the winter from donuts and very tasty onions.

1 kg gogonele
1 kg gogosari
1 kg bell pepper (preferably red)
1 kg carrots
1 kg onion
1 jar with classic mustard
300 ml of 9 degree vinegar
250 g sugar
3 tablespoons coarse salt
750 ml water
500 ml oil

Cut the gogonelas, donuts and peppers into slices.
Grate the carrots, cut the julienned onion.
Put everything in a large bowl.
Stir well.
Put the vinegar, water, salt and sugar in a pot and let them boil.
Then pour over the vegetables in the bowl.
Mix well and let it sit like this from evening to morning.
Drain in a large colander for 10-12 hours.
Mix the oil with the mustard and pour over the drained vegetables.
Stir again so that the sauce contains all the vegetables, and put in jars with lids.

For starters, put the gogons in the oven or on the grill. After half an hour, immediately after you notice that they have softened and that the peel on them has darkened, you put them aside and wait a while for them to cool down. After that, peel them like peppers, then let them drain a little.

Chop the gogonele like when making eggplant salad. Add the finely chopped onion, the aromatic herbs over the obtained paste, then pour a little oil and season with salt and pepper. Optionally, if you want to prepare a more consistent gogonele salad, add a grated carrot or a red pepper. Mix all the ingredients well and serve on toast.

How simple it is recipe for cooked gogonele salad, so delicious. If you eat eggplant with pleasure, it will surely delight you too. Its taste is sweet-sour, and the consistency fine.

Mustard salad with mustard

Mustard salad with mustard from: oil, gogonele, onion, bell pepper, donuts, carrots, parsley root, sweet mustard, vinegar, salt, ground pepper, bay leaves.


  • 250 ml oil
  • 3 kg gogonele
  • 500 g onions
  • 6 large bell peppers
  • 6 large donuts
  • 6 large carrots
  • 6 large pieces of parsley root
  • 1 jar of 400 g sweet mustard
  • 1 glass of vinegar
  • salt
  • ground pepper
  • Bay leaves

Method of preparation:

You wash the dumplings, the peppers, the onions and the donuts and cut them into small fish. Grate the carrot and parsley. Put all the ingredients in a pot, add salt and vinegar and let the mixture stand for 2-3 hours.

During this time, stir a few times. Then bring the composition to a boil, only 20 minutes from the moment it starts to boil.

Allow the mixture to cool until the next day, when the mustard and oil are added cold. Add salt and pepper to taste. Put in jars and steam for 20 minutes.

Cover with blankets for 24 hours. You can eat the salad as soon as it has cooled, optionally with red onions, chopped fish. From the above quantities result 15 jars of 400 grams.

Winter salads

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Canned and Pickled Recipes

Zacusca with donuts
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Zacusca with fish is a real delicacy, which is worth trying at least once. It will definitely be the most appreciated aperitif during the winter. . Zacusca with kapia peppers and beans
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Who says zacusca can only be cooked in industrial quantities? For quick housewives, who do not have much time, we have prepared a quick zacusca recipe, only good for 4-5 jars to put in the winter, to taste. . Pots in the jar
The jar pot is well served either as such, like zacusca, or used as a base for rice or stew dishes. . Assorted pickles
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This hot pickle is also known in the Transylvania area, being borrowed from the Hungarian culinary specifics. The quick pickle is very easy to prepare, it has few ingredients but the final result is a very special one. . Vegetable salad for the winter
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Vegetable salad for the winter

Clean and wash the vegetables.
Carrots are cut into thin slices, fish onions, peppers, sliced ​​donuts.

Lidl Rom & acircnia, & icircn partnership with the network of Food Banks.

Put on the fire 1 2 l of vinegar, 12 water, sugar, salt, pepper and bay leaves.
When the liquid starts to boil, first put the sliced ​​carrots and let them boil until they soften, then take them out with a strainer and put them in a larger bowl, in which we will later mix the vegetable salad.
Then the onion (also leave it to soften), take it out and put it over the carrot.

Follow the donuts and peppers (take them out and add them over the onion and carrot), and the last time we put the gogonelas on the fire and leave them ff. a little (be careful not to crush it).
We put them all in the same basin.
I don't know if I was very explicit, the idea is that they are scalded separately, until they soften.
Separately we make a mayonnaise from the mustard, and oil to which we add a little more sugar, if the mustard is too sour.

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The taste must be pleasant, sweet and sour.
Pour over the mayonnaise vegetables, and mix well, then put in jars, with aspirin, not preservative, staple and bake for about 40 minutes on low heat.

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