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Donut vinegar


Donuts cut in halves or quarters, depending on how big they are and washed, cauliflower unwrapped in bunches and washed under running cold water;

in clean jars are placed interspersed, a row of donuts, a row of cauliflower, then the rest of the ingredients, the pieces of bay, the seeds, the horseradish cut strands, and the pepper slices;

in a pot boil the vinegar with water, sugar, and salt, after it has cooled, pour it over the donuts, screw it well then put the jars in a bain-marie for 10-15 minutes from the moment the water starts to boil;

leave it in the water to cool or put it in the blanket, then go to the pantry.


Non-boiling vinegar donuts (cold vinegar donuts) & # 8211 a recipe without preservatives that will please those who do not have time to prepare donuts cooked in vinegar with sugar or honey. The neighbor from the block called them Bulgarian donuts. I knew from my mother that those scalded in vinegar are Bulgarian donuts, but I did not engage in disputes over this name.

Cold pickled donuts in vinegar, without boiling they remain crispy, beautifully colored and are very tasty. For this recipe you only need patience until you put them in jars. For recipe for donuts without boiling and without preservatives don't forget to buy horseradish. It is your help in this can! It gives taste and helps you keep donuts strong.

The stalls in the markets are full of donuts during this period, but we can also buy them from supermarkets as good and fresh. This is the ideal time to put cans. The abundance of vegetables and the fact that it starts to cool outside helps us to fill the shelves of the rooms, so that in winter we can consume our products that do not contain preservatives.

You may be wondering if this recipe for boiled donuts will it be what you want? Well, if we refer to the recipe hot peppers preserved in vinegar, we will see that it is practically the same thing. In addition, the recipe for donuts in vinegar without boiling (cold), has the help of horseradish that will keep the donuts strong.

The sweet and sour taste of these donuts is to my liking. My husband prefers pickles in brine, but I have a great weakness for donuts in vinegar.

Here is a picture of donuts after 1 year. They were crispy, strong and fragrant. They did not change color.

And, because this recipe has a common way of preparation, we have prepared a video for you. You can watch it at the end of the post. And, don't forget to send me pictures of the donuts prepared according to the recipe below. I will gladly publish them.

Here is the list of ingredients and how to prepare it pickled donuts in vinegar without boiling and without preservatives & # 8211 donuts in cold vinegar

INGREDIENT:

(for a 1.7 l jar and a 720 ml one)

60 g pickle salt (never)

Here's how we can prepare cold vinegar donuts: Put the sugar and salt for pickles in a bowl (never) and pour the vinegar over them. Stir until the solid ingredients dissolve.

We wash the donuts under running water, then we remove the stalks and the seeds and we cut their fidelity. We put them in a large bowl and pour the vinegar with sugar and salt.

Add the pepper, mustard, bay leaves and the 2 pieces of thinly sliced ​​horseradish. Stir so that everything is well distributed, cover and leave the bowl overnight to wait. It can stay that way for up to 12 hours & during this time donuts will leave their own juice, as is the case with jam fruits.

After this time we fill the sterilized jars in the oven with donuts. When we finish distributing the donuts in cold vinegar in jars, we pour the liquid left by them over them evenly. Why do I say equal? Because there is a risk that they will not leave much juice. If we are faced with such a situation, fill with vinegar to the base of the neck of the jar. Before closing the jars, add a dried dill flower. My cans must contain this ingredient.

Until winter, when you can enjoy these donuts next to a steak, homemade sausages, meat rolls or beef salad, I wish you an increase in filling the pantry with good preserves!


Jar donuts for winter & # 8211 best pickled or marinated donuts

Jar donuts for winter & # 8211 the best pickled or marinated donuts. Homemade pickle recipes. How are pickles made? How to make donuts filled with cauliflower or grapes? How to marinate donuts? How to make pickle salad with donuts or kapia peppers?

Many people ask us for donut recipes in a jar and, since we have more, we decided to centralize them here. You will find the recipe for cold vinegar donuts (without boiling), the one for scalded donuts (marinated) and then put in a jar, donuts in mustard sauce (more or less spicy), donuts filled with cauliflower or berries grapes as well as pickle salad with donuts, peppers and onions.

The donuts are pickled in the fall. The donuts have a fleshy flesh and a thicker rind than bell peppers and their taste is fine and sweet. It is somewhat similar to kapia peppers but their shape is different.

Many people complain that pickled donuts soften excessively, become flabby. If you follow our recipes you will find the exact opposite: the donuts in the jar will keep their beautiful color and texture (they will be suitable for crisps). If you live abroad and can't find donuts, then you will have to use kapia or kapia peppers. In summer or autumn I also use donuts for cooking: stews, pots, soup, etc.

In the following I leave you the "Collection of donut recipes" that we will update as we publish new articles.


  • 3 kg cauliflower
  • 1 liter of vinegar
  • 1 kg of sugar
  • 1 sachet of mustard seeds
  • 1 sachet of black peppercorns
  • Bay leaves
  • 1 kg gogosari
  • 1 liter of water
  • 2 tablespoons pickle salt

Preparation for Cauliflower with vinegar with donuts, for winter, recipe without preservatives

We scald the vegetables

First, boil the vinegar with sugar, water, pepper, bay leaf, salt.

Until it starts to boil, wash the cauliflower and break it into smaller pieces and when it starts to boil the vinegar add the cauliflower to scald it a bit (about 5 minutes I realize I see that it has changed color).

After scalding all the cauliflower, scald the donuts in the remaining liquid.

Put the cauliflower in jars together with the donuts and add the rest of the vinegar in the jars. Put the lids on, screw them in well, turn them upside down and put them in the blanket until the jars cool down.

It is also labeled at the pantry with them. Natural winter supplies without preservatives.

The recipe and the pictures belong to Larisa Zamfir and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average grade given by the jury for this recipe is 8.75.

Recipes with Gina Bradea & raquo Recipes & raquo Cauliflower with vinegar for donuts, for winter, recipe without preservatives


The best sweet donuts in vinegar! The trick that keeps them strong and fragile all winter

Many housewives have already started preparations for the fall, so they started cooking all kinds of traditional recipes to store supplies for the cold season. One of the foods that you should not miss in the pantry, during the winter, are the sweet and sour donuts in vinegar. Here's how to prepare the best!

We offer you an original recipe for delicious donuts in vinegar, which are neither very sour nor sweet. The most important detail is that they will remain strong throughout the conservation.


Donuts in cauliflower vinegar

Ingredients

  • 8 kg donuts
  • 8 L of water
  • 1 L vinegar
  • 8 tablespoons salt
  • 8 tablespoons sugar
  • 4 bay leaves
  • A large cauliflower
  • 1 kg of sand
  • A celery
  • 50 gr peppercorns.

Method of preparation

Wash all vegetables well in cold water. The donuts are cut in four, the stalks are removed, the celery is cut into rounds, the cauliflower is cut into bunches, the horseradish is cut into not very thin slices.

All the ingredients are placed in clean and dry jars, after which the brine is prepared. Put the vinegar, water, sugar, salt, bay leaves and pepper in a large bowl and let it boil until it starts to boil. Remove the pan from the heat, pour the hot brine into jars, then allow to cool naturally.

After the vinegar brine has cooled, place the lids on the jars and store in the pantry or in a cool place away from light.

How to pickle donuts

Donuts with capsicum in vinegar for the winter

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The right recipe for Donuts in vinegar - No boiling and no preservatives

A pickle salad goes great with a good steak, either on the grill or in the oven. Today we will present you a delicious recipe for donuts in vinegar, a recipe that does not require any preservatives or boiling.

For this recipe, you will need the following ingredients:

  • 1 tablespoon of mustard seeds
  • 1 tablespoon peppercorns
  • 3 pieces of horseradish
  • 1 bunch of celery leaves
  • 400 grams of sugar or less
  • a few cloves of garlic
  • 400 ml wine vinegar 9 degrees
  • a few bay leaves
  • 80 grams of pickle salt
  • 4 kg of donuts

Method of preparation:

First of all, wash the donuts well and let the water drain. Remove the spine and seeds and cut into four. They are placed in a large bowl. Separately, boil the vinegar with sugar and salt, until you get a homogeneous solution. Pour the mixture obtained for donuts and cover.

Wait until the next day - in the meantime, you can stir from time to time for the solution to reach everywhere.

Overnight, the donuts will definitely leave a lot of juice. Separate the donuts from the juice and place them in clean, dry jars.

Place the donut pieces as close together as possible, without leaving too much space. Add horseradish pieces, garlic cloves, bay leaves and celery leaves to the donut pieces. At the end, sprinkle the peppercorns and mustard.

At the end, strain the remaining juice from the donuts to remove the impurities and pour it into jars so that it covers the pieces of donuts.

Put and tighten the lids well and keep in a cool place. Remember: use only 9 degree wine vinegar. Do not dilute the vinegar. Use only large salt for pickles.

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How to make donuts with vinegar without sterilization

peppers will be cleaned of stems, seeds and ribs, then cut in halves or quarters (depending on their size), placed in a wide bowl at the mouth and deep (with the possibility of being covered with a lid).

Over peppers prepared in advance will spread salt, sugar and wine vinegar, mixing everything by hand (mix donuts well with salt, sugar and vinegar), cover the bowl with a lid and leave about 48 hours (stirring from time to time to melt the salt and sugar well), or until you have time to put in jars of 750-800 g (this is the advantage of this recipe, they can be left to pickle for several days, until we have time to put them in jars).

Careful! You don't have to worry about the amount of vinegar is small because peppers they will leave their water while they are pickled and at the same time cold vinegar will be used.

After peppers soaked well in vinegar, and sugar and salt well melted, will settle in JARS clean, well sterilized, and some will be placed among them 1-2 bay leaves, black peppercorns (of those that were pickled with donuts), then poured from cold vinegar from the bowl (until the donuts are well contained), stapled jars, labeled with year and name, placed on the shelf in the pantry in a cool and dry place.


In a large pot, boil the vinegar with water, add the sugar, salt, bay leaves and peppercorns, and when it starts to boil, add the donuts and cook for 1-2 minutes, both
enough to change color slightly, then turn off the heat.
We take out the donuts in a bowl, then we put them in jars (I weighed 800 g and 4 came out), we pour the liquid from the pot over the donuts, we screw the lids on the jars well and we put them upside down
in a blanket until the next day.

When they are ready, we place the jars in the pantry and they can be kept for up to 2 years, in case you want to consume them immediately, they can be opened after 2 weeks!

My recipe is two measures of water to one measure of vinegar and one tablespoon of salt for each liter of liquid.


Video: Dr. Fog Donuts - Blue Steel. Blaubeerdonut mit Puderzucker und Marmelade (December 2021).