Wet turn. How to wet the turn at home

Urine of fruits and berries, in fact, is a kind of canning. Under the influence of yeast and lactic acid bacteria, most of the berry sugar is converted into alcohol and lactic acid, which allows the fruits to be preserved for a long time. In this regard, urination is not much different from the usual salting of vegetables. Over time, lactic acid accumulates in soaked fruits, which gives them a sweet and sour taste. During fermentation, alcohol and carbon dioxide are formed, which give the berries an invigorating and refreshing taste.

If the storage conditions of the soaked turn are not observed or the wrong dishes are used, the fruits may acquire an unpleasant taste and aroma. This happens on the condition that the turn was soaked at a temperature above 30 degrees.

Literally half a century ago, such a delicacy could be found in any home. To get a quality product, pickled berries need to be looked after. It is necessary to regularly remove the mold and foam, wash the load, the inflated circle and the napkin under hot water.

Soaked blackthorn is served at the festive table, and not only the unusual taste of berries, but also the drink itself can please guests. You can cook the turn in this way at home, despite the fact that the recipes for its preparation were almost lost.

To prepare the soaked sloe you will need:

ripe blackthorns;

water;

salt;

sugar.

Recipe for soaked thorns:

Ripe and whole blackthorn fruits must be selected, washed and laid in enameled or glassware.
To prepare the filling, sugar, salt and water are placed in a large saucepan, everything is brought to a boil, after which it is cooled.
The berries are poured with the prepared filling, after which they are covered with linen cloth and on top - with a wooden circle, on which the load is placed.
The turn is left for six to seven days at room temperature, after which it is cleaned in a cool place for a month.
Ready fruits can be served at the table.

The procedure for urinating fruits and vegetables is based on keeping them in special water with spices. Fermentation takes place in it, due to which the fruits acquire an unusual sweet-sour taste. Mint, thyme, cherry, black currant, basil, rowan berries, anise, cinnamon and some others can be used as spices. Despite the fact that soaked apples remain the most popular and common, you can also find other fruits and berries prepared in this way.

Soaked blackthorn fruits retain all their beneficial properties. Berries are distinguished by astringent properties, due to which they are often used in folk medicine for the treatment of diseases of the gastrointestinal tract and infectious diseases.

Turn has antiseptic and diuretic properties, has a mild laxative effect. You can use the turn to normalize the metabolism in the body and accelerate the healing of wounds. It is often used for disorders of the nervous system, food poisoning and beriberi.

Blackthorn fruits can be used to lower the temperature. They are recommended to be used for problems with the liver, kidneys and urinary system.

For medicinal purposes in folk medicine, both blackthorn fruits and its bark and leaves are used. Fruits are consumed fresh, frozen, dried or canned - they practically do not lose their healing and beneficial properties.

“What happiness if your childhood and youth were spent in a remote, God-forgotten village!” Someone will perceive this statement with understanding, others as irony or skepticism. By the way, J.J. Rousseau in his “Pedagogical Novel”, which is still being studied in our pedagogical universities, proposed to educate young people in exactly this way, i.e. so that at the age of somewhere up to 15 years, boys and girls live in the countryside, in nature. And why, in fact, in a God-forgotten village? Maybe, just - the village given to me by God, where I grew up and matured, almost up to 20 years. Would you look at this beauty, which Her Majesty Nature has bestowed on these places; here is the address: the village of Kolychevo, Saratov region. By the way, the great martyr, canonized in Russian history, Metropolitan Philip, who was strangled in prison by one of the most odious guardsmen of Ivan the Terrible, came from the boyar family of the Kolychevs.

Parker

Psychologists say that the time spent with grandparents by a child should be perceived as a holiday, as a gift of fate. And what to say if this time stretched out for two whole decades? You can call it a happy time, bright memories of which will last until the end of life. Without such memories of childhood and youth, how can the human soul live? Over the years, more and more people remember their past. So I, too, all remember many episodes of my village life.

Why did the grandson remember this process? Yes, because he was pleased to see this sacred ceremony of his grandfather and grandmother. They were so inspired by him, so friendly and kind among themselves, that there was no doubt: they are very pleased to do this work. Who knows, maybe the wonderful aura that reigned at that time, created by the good relations between the participants in this process, also contributed to the successful fermentation enterprise. Then follows the technology: Grandfather cuts cabbage, manages to clean the stumps left out of work for his grandson. The grandson eats them with pleasure and runs into the well for water, which will be used to wash vegetables plucked directly from the garden, and also use water for brine. About one bucket of chopped cabbage is lowered into the cellar and evenly distributed over the bottom of the first tub. Previously, the bottom of the tub was lined with horseradish leaves, dill umbrellas, finely chopped pieces of garlic and horseradish roots, oak, cherry and black currant leaves. Then a bucket of cucumbers is lowered into the cellar and laid out on a layer of chopped cabbage. Then another layer of cabbage follows, then a tomato. The layers of vegetables placed in the tub are shifted several times with the spices listed earlier. And so to the very top of the tub. Unfortunately, I didn’t have more detailed information about the recipe for such a “joint” fermentation of vegetables, apparently, this was not interesting for a seven-year-old child. If any of the readers of "Botanichka" knows about a similar method, please share. Next, we will talk about the old pickling recipes, which became known to the author much later.

Pickled apples.

First, let's consider a simplified technology for pickling apples, for which we need sour and tight varieties, Antonovka is best. If there is no oak, linden or cedar tub at hand, you can use plastic barrels or flasks, but only intended for food products. Still, in this case, it is better to use 3 or 5 liter glass jars. First, put horseradish leaves, finely chopped garlic, chopped horseradish roots, blackcurrant and cherry leaves on the bottom of the tub or other container. Next, we lay healthy apples with clean skin in rows, alternating the rows of apples several times with the spices listed above, with which we cover the apples on top as well. The brine is prepared at the rate of 2 cups of sugar and half a cup of salt per 10 liters of water. It is recommended to add a few tablespoons of rye flour to the brine. Finally, we cover our blank with a clean cloth or gauze in several layers and put the apples under the press. The apples filled with brine are left for a week to ferment at room temperature. As soon as the foam subsides from the surface and air bubbles cease to stand out, the containers with apples must be tightly closed and lowered into the basement. Suitable temperatures for storing pickled apples are considered to be no higher than plus 10 and no lower than minus 3 degrees. C. After a month, the apples will be ready to eat.

Wet turn.

I want to tell you about this recipe, keeping the bright memory of my grandfather. When he finished making the main preparations for the whole winter, he always soaked a small barrel of blackthorn at the end, which he enjoyed eating at dinner on long cold winter evenings. Perhaps this delicacy was worth it. No wonder it is believed that the soaked sloe in its taste is on a par with overseas olives. It should be remembered that all parts of this plant are healing: the bark has an antipyretic property, the roots and wood are diaphoretic, the flowers of the blackthorn improve metabolism, the berries contain vitamins, calcium, magnesium, malic acid and tannins. Tasty and tinctures, jam, made from blackthorn berries.

The technology of soaking the turn is very simple. Ripe and intact blackthorn berries are selected, washed with cold water, which are then placed in a glass or enameled container. Water is poured into the pan - 1 liter, salt is poured - 1 tablespoon, sugar - 2 tablespoons and the solution is brought to a boil. After that, the filling should be cooled. Blackthorn berries in the amount of 3 kg are poured with the prepared solution. The container is covered with a linen cloth and a wooden circle on which the load is placed. After a week of exposure at room temperature, the container with the soaked turn can be sent to the basement or to another cool place.

P.S. It should be noted that my grandfather used malt root instead of sugar, as he did when urinating apples, apparently knowing about its healing properties. It is also licorice root, sweet root, licorice root.

Description

Soaked sloes for the winter should be prepared by every housewife, if only for the fact that soaked berries retain almost all useful properties, and there are a lot of them in the mentioned fruits. Such valuable preparations from blackthorn are quite popular in cooking. The cold-soaked blackthorn will be a stunning decoration for any salad. A variety of meat dishes look more beautiful on the festive table with the addition of such wonderful berries. In addition, soaked sour turn can be put in a beautiful saucer and you get a separate unique snack.
Few people know about the benefits of the turn for the human body, but it is actually colossal. Such berries have diuretic, astringent, diaphoretic and antiseptic properties, which are simply necessary in special cases, for example, during a cold. The step-by-step photo recipe below clearly outlines how to make sweet berries with vinegar, mustard and other spices at home. So, let's start making an amazing soaked sloe in jars for the winter.

Ingredients

Soaked Turn - Recipe

In this recipe, you can use blackthorn berries, as well as plums of the "Thorn" variety. Let's prepare the main ingredient of this unique blank.

To prepare the marinade for berries, we use a suitable container into which we pour water, and then add granulated sugar, salt, as well as cloves, cinnamon, two types of pepper and bay leaf to it. Mix everything and set to boil, after boiling add vinegar and remove the container from the stove. Cover the liquid with a lid and do not touch until the marinade is warm.

In the meantime, put the blackthorn berries or blackthorn plums tightly in a jar, but not straight to the very top and pour mustard powder on top, but only three teaspoons, the rest will come in handy for the next step.

Now we take a sterile bandage, fold it in several layers, moisten it well with boiled water and smear it with the rest of the mustard powder. Thus, a kind of "putty" will be obtained - an ancient method of sealing, which is called "Lut".

Pour a jar of berries with a slightly warm marinade, and place a lute on top and tightly close with a nylon lid. For about a month, the workpiece should be infused at room temperature, and only then you can move it to the refrigerator. The real soaked turn for the winter has cooled and is ready for use.

Description

Ingredients

Soaked Turn - Recipe

In this recipe, you can use blackthorn berries, as well as plums of the "Thorn" variety. Let's prepare the main ingredient of this unique blank.

Tart and even tasty! But I'll still get to you. Even your thorns will not interfere with me, I will collect everything!

I know it myself! I collected, sorted, washed and cooked a lot of delicious dumplings!

Useful properties of the turn

People say that all parts of the blackthorn are useful - from the leaves of young shoots to berries. Blackthorn leaves can be harvested in small quantities in early spring and used to make tea. You can also collect flowers and young shoots of blackthorn and insist on them with medicinal infusions and decoctions.

Blackthorn berries are valued for their sugar content (glucose and fructose), vitamins C and E, and carotene. Turn is rich in pectin. therefore, it is used for the preparation of pectin, which is then used in the food industry. Berries contain ascorbic and malic acids, glycosides.

Thorn treatment

Blackthorn berries are used for medicinal purposes; to increase appetite, with indigestion, with infectious diseases, as a diuretic, decoctions soothe the nervous system, it is needed for beriberi, pustular skin diseases in the form of lotions and compresses.

You can also make juice from it by squeezing the pulp, then boil it and roll it up under the key, and then use it for instillation into the nose, to stop nosebleeds; rinse their mouth and throat with dental and colds.

The turn is used to make marshmallows, jams, vitamin decoctions, kissels, fruit sauces, dumplings, pies, etc.

To extend the shelf life, the berries are dried, wetted, and fragrant compotes are prepared. Blackthorn is a raw material for the preparation of a coffee surrogate.

How to wet the turn

Previously, in villages and villages, a lot of thorns were soaked in wooden tubs, enameled pans or ceramic containers and stored in cellars. Currently, they continue to wet the turn, but only those who know all the secrets of its preparation. Soaked turn has a very pleasant taste and aroma!

For cooking, it is necessary to sort out the turn, rinse in cold water (preferably in spring or purified). The dishes in which it is necessary to soak the turn must be clean. Place the blackthorn berries in the prepared bowl and pour over them with the prepared filling of water, salt and sugar.

Top with gauze and put oppression (clean cobblestone), cover with a wooden circle and leave for a week at room temperature. Then lower it into the cellar. Once a week, you need to wash the gauze and stone so that the turn does not “sour”.

Soaked Turn Ingredients:

blackthorn berries - 20 kilograms;

Filling Ingredients

sugar - 300 grams;
salt - 150 grams;
water - 10 liters.

Cooking dumplings with sloes

Such dumplings were also called “fluffy”, no egg was added to the dough, and splendor was achieved by adding kefir and baking soda to the dough. Add sugar, salt, flour to kefir and knead the dough. Leave the dough for 30 minutes to swell the flour gluten proteins. Then roll out a layer from the dough, cut out round blanks with the help of a notch.

Put the berries on blanks of 5 pieces. add sugar and form dumplings. They can be steamed or boiled in boiling water. The steam time is 5 minutes, and it takes 6 minutes to boil.

The composition of raw materials for the preparation of dumplings with blackthorn

kefir - 300 milliliters;
wheat flour - 500 grams;
salt - 2 pinches;
baking soda - 1 teaspoon;
sugar - 3-4 tablespoons.

Blackthorn berries are good to dry on straw, then they are stored longer. They are recommended to be dried in a nylon stocking in a suspended state, but they are not stored for a long time. In ancient manuscripts and legends, the blackthorn is called "strife" or "punishing scourge", perhaps due to the fact that the crown of Christ was made from its branches.