The turn is soaked in a cold way. Soaked turn - a step-by-step photo recipe for cooking for the winter in a jar Soaked turn the recipe at home

Thorn bush, blackthorn, blackthorn, blackthorn, as well as prickly plum, are the "hero" of many interesting, beautiful and biblical legends. Blackthorn (prickly plum (Prúnus spinósa - lat)) is a shrub whose height is about 3-4 m, but not more than 8 m, a species of the genus Prunus, subfamily Plum (Prunoideae), family Pink (Rosaceae), covered with thorns . Details below.

Blackthorn tincture recipe

Thorn bushes are dense, impassable. The flowers of this bush are small, white and pink. The foliage is narrow, elliptical in shape; in the spring it has a light fluff, later they become smooth matte in color. Blackthorn blooms in spring in April-May. Flowers during flowering completely cover the bush, exuding the aroma of almonds. Fruits (berries) have a blue, dark blue color, resemble plum fruits, have a bluish wax coating, the diameter of the berries is about 12 mm. The taste of berries is tart-sour. Blackthorn fruits are also called thorn.

The plant is resistant to frost and drought.

Blackthorn grows in the Mediterranean, Asia Minor, the European part of the Russian Federation, Western Siberia, and the Caucasus. It is found mainly in ravines, coastal zones and forest edges, and many are also bred in their garden plots as a hedge. Teren wood is hard, durable, has a reddish-brown color. Due to this, it is used in carpentry and turning products, for example, they also make a thorn bush cane. From one bush of medium size, you can collect 10-15 kg of berries.

Since the blackthorn fruits are tart-sour, they are rarely eaten fresh, mainly compotes, jams, vinegar, kvass and even alcoholic drinks (thorns) are prepared from them. Less commonly, blackthorn fruits are used in the preparation of first courses. If blackthorn berries are frozen, they will be edible and fresh.

In folk recipes, all parts of the turn are used:

Berries fresh, dried and frozen;
flowers;
Leaves;
bark;
wood.

In addition to infusions, decoctions, jams, etc., tincture is also prepared from blackthorn. It is used for fungal infections, problems in the digestive system and poisoning. Also used as an immunostimulant and for the prevention of SARS.

Description of preparation of tincture (prepare):

2 kg blackthorn berries;
350 g of sugar;
Vodka.

The washed berry is poured into a glass jar and completely filled with vodka. Place the container with the workpiece in a dark place for 1 month. If necessary, vodka must be added so that the berries are completely covered. After 1 month, the resulting juice must be drained, the berries should be covered with sugar and kept for another 2 weeks. Then add vodka and some fresh berries to the resulting syrup and place in a cold place, such as a refrigerator, for 3 weeks.

Turn: benefit and harm

The thorn bush is not only a thorny impenetrable bush, but also a pantry of useful components. Blackthorn berries are low-calorie: 55 cal per 100 g, contain a huge amount of useful compounds, in addition, coloring tannins are included in the composition of the fruit.

Blackthorn fruits include:

Malic and phenolcarboxylic acids;
B vitamins;
beta carotene;
Vitamins A, C, E;
Pectin;
Glucose, fructose;
Coumarins;
mineral salt;
Essential oils
Iron;
Potassium;
Calcium,
Magnesium.

Also, the fruits are able to accumulate zinc, copper, chromium and iodine. Blackthorn berries have an antiseptic, anti-inflammatory effect on the human body, and are also able to restore the intestinal microflora.

Despite the fact that the composition of the turn includes useful substances in such a large composition, it can also harm the body.

Turn has contraindications for low blood pressure and the presence of allergies. It is also worth beingware of people with bowel problems and with high acidity. Do not give teas, infusions and decoctions with blackthorn, because it can cause an allergic reaction.

Healing properties of Teren

Due to its composition, blackthorn has such medicinal properties as:

laxatives;
Anti-inflammatory;
Diuretic;
Antibacterial;
Cleansing;
Antipyretic;
Sweatshop.

In addition to berries, inflorescences and foliage of blackthorn have medicinal properties. Flowers should be collected in the bud phase, leaves - after flowering. Infusions prepared from them help in strengthening the immune system, have a diuretic and diaphoretic effect. Decoctions help with nausea, shortness of breath, constipation, liver diseases, have a calming effect on the human nervous system.

Regular use of blackthorn helps to improve bowel function and restore metabolic processes.

Using the leaves, it is possible to prepare mouth rinses, which are used during inflammatory processes. Leaf infusions have laxative properties. In addition, leaf decoctions are taken for cystitis, dermatitis, and kidney problems. If you add vinegar to the decoction of the leaves, you can get a remedy used to accelerate the healing of purulent wounds. Tea brewed with the addition of blackthorn leaves helps to get rid of edema. It is recommended to take this tea 3 times a day. The bark of the thorn bush can also be brewed. This decoction is used in the treatment of inflammatory processes in women, erysipelas and purulent processes, as well as boils. The roots are also useful in preparing remedies for fever and inflammation. They need to be dug up in the fall and dried.

How to soak teren for the winter

As can be seen from the properties, teren is useful, and I would like to use its healing properties in winter, and not only during its ripening period. The recipes for harvesting thorns are simple. The easiest is to soak it. Soaked berries retain all their healing properties.

For this you will need:

3 kg of whole ripe blackthorn berries;
1 liter of water;
1 tablespoon of salt;
2 tablespoons of sugar.

Berries should be washed and placed in a glass or enameled container. Pour chilled syrup into it: water, salt and sugar, cover with linen cloth, place a load on top. Store at room temperature for about a week, then put in a cold place. Since the fermentation process occurs during the soaking of the turn, foam and mold may form. Their education must be monitored. As soon as they appear, you need to remove them, while not forgetting to wash the load and fabric. Otherwise, the taste of berries may not change for the better.

The use of a thorn bush (video)

Soaked blackthorn can also be served on the festive table, or added to any dish, which will give it an exquisite taste. Also for the winter you can prepare decoctions, infusions and jams.

Recipe for soaked thorns.
Servings: 10
A very simple recipe for soaked sloes of Russian cuisine step by step with a photo. Easy to cook at home in 30 minutes. Contains only 222 kilocalories. Author's recipe of Russian cuisine.

Preparation time: 14 minutes
Cooking time: 30 minutes
Amount of calories: 222 kilocalories
Servings: 10 servings

Complexity: Very simple recipe
National cuisine: Russian kitchen
Dish type: Blanks
Features: Recipe for Vegetarian Diet

Ingredients for ten servings
ripe turn - 3 Kilograms
water - 1 liter
sugar - 2 tbsp. spoons
salt - 1 Art. a spoon

Step by step cooking
Blackthorn berries are very useful - the bark has an antipyretic property, the berries are astringent, the roots and wood are diaphoretic, the blackthorn flowers improve metabolism. Blackthorn berries are used to make tinctures and delicious marmalade. The berries contain vitamins, calcium, magnesium, malic acid and tannins. Soak the turn in a glass or enamel bowl.
Cooking:
Select ripe and undamaged blackthorn berries, rinse under cold water and put in a glass or enamel bowl. To prepare the filling, place water, sugar and salt in a large saucepan, bring to a boil, then cool the filling. Pour the berries in a bowl with the prepared filling, cover with a linen cloth and a wooden circle, on which to place the load. Let the turn stand for 6-7 days at room temperature, after which place the container with the turn in the basement or other cool place for 1 month.

We grow many vegetable and flower crops in seedlings, which allows us to get an earlier harvest. But it is very difficult to create ideal conditions: lack of sunlight for plants, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion, and sometimes to the death of young seedlings, because it is most sensitive to adverse factors.

Onions are a vegetable that is grown all over the world today, from the tropics to northern latitudes. In the plant community, it is distinguished by a significant diversity of species (500-600), but the most common is the bulb onion. It can be grown in several ways. Usually - in a 2-3 year old crop through the production of onion sets or a sample of large bulbs. Or as an annual crop - from seeds (nigella). In this article, we will talk about the seedling method of growing onions from seeds.

Luxurious tunbergia, which in Europe is called "black-eyed Susanna" - one of the brightest annual garden vines. These tropical plants are so good in vertical gardening that the possibility of growing different types of tunbergia in greenhouses and rooms is often forgotten. One plant has become a room star, the most spectacular of the shrub species - Thunbergia upright. Large and elegant funnel-shaped flowers and whole leaves give it a special nobility.

March madness - this is how those who grow seedlings of their favorite vegetables themselves perceive the first calendar month of spring. In March, they sow their favorite tomatoes and peppers, carry out the first crops in the greenhouse and even sow vegetables in the beds. Growing seedlings require not only timely diving, but also considerable care. But only her efforts are not limited. It is worth continuing to sow in greenhouses and on window sills, because fresh greens from the beds will not appear so soon.

While the buds have not yet woken up on the plants, or at the very beginning of growth, seedlings and delenki adapt much better. Although the main attention in March is still riveted to completely different plants - seasonal ones. Growing your own seedlings allows you to save money, find new varieties and ensure plant health. The lunar calendar in March for ornamental crops recommends choosing days more carefully, because unfavorable periods cover almost half a month.

Stuffed boneless chicken in the oven - juicy and tender, stuffed with fried mushrooms and vegetables. Your guests do not have to get their hands dirty, the dish is eaten with a knife and fork - there are no bones inside! You will have to tinker a little at the initial stage, but experience will come with time. Don't throw away chicken bones! We send the bones to the pan, add spices, roots, pour water and cook the broth. Chicken broth is always useful on the farm - to cook sauce or soup.

In the month of March, most of the flowering annuals are sown, which need a seedling method of growing. Usually, these flowers take no more than 80-90 days from germination to flowering. In this article, I would like to focus on interesting annuals, which are a little less popular than ageless petunias, marigolds or zinnias, but they have no less advantages. And they are also worth trying to plant for flowering next season.

Petunia is an unpretentious plant with bright flowers. Comes from the Solanaceae family. The name is derived from the Brazilian word "petun" - tobacco, since petunias and tobacco are related species. It has been used as an ornamental plant since the 18th century. Petunias feel good next to begonias, marigolds, nasturtiums. Looks spectacular in flower beds, and in hanging pots. Petunia is popular because of its unpretentiousness, and even an inexperienced gardener can grow it.

Cod liver salad with rice - a delicious and easy recipe. There are as many recipes for cod liver salads as there are recipes for Olivier or herring under a fur coat. This simple appetizer is served on the festive table or prepared for dinner. It will be delicious to season the salad with mayonnaise, but if mayonnaise is not held in high esteem for some reason, then we will prepare a simple sauce from unsweetened yogurt - tasty and healthy! Golden-yellow rice is the highlight of the dish; turmeric and Imereti saffron stain the grits in this color.

With the approach of spring, indoor plants gradually come out of dormancy and start growing. Indeed, already in February, the day becomes noticeably longer, and the sun warms up in a completely spring-like way. How to help flowers wake up and prepare them for the growing season? What should be paid attention to and what measures should be taken so that the plants are healthy, bloom, multiply and please? We will talk about what houseplants expect from us in the spring in this article.

Coconut buttercream cake with whipped cream is a real treat. I made this cake based on the traditional German coconut pie - kuchen. Coconut cake "Kuhyun" is easy and quick to bake. The cake is soaked in heavy cream, so the cake based on it turns out to be moist and very tasty. In this dessert, coconut is everywhere - in the biscuit, in the cream, even in the whipped cream, I added a few drops of coconut extract. All in all, it was a heavenly delight!

One of the most important rules for growing strong and healthy seedlings is the presence of the “right” soil mixture. Usually, gardeners use two options for growing seedlings: either purchased soil mixture, or made independently from several components. In both cases, the fertility of the soil for seedlings, to put it mildly, is doubtful. This means that the seedlings will require additional nutrition from you. In this article we will talk about simple and effective top dressing for seedlings.

After a decade of dominance in the catalogs of the original variegated and bright varieties of tulips, trends began to change. At exhibitions, the world's best designers offer to recall the classics and pay homage to the charming white tulips. Sparkling under the warm rays of the spring sun, they look especially festive in the garden. Meeting spring after a long wait, tulips seem to remind you that white is not only the color of snow, but also the joyful celebration of flowering.

Sweet Indian pumpkin chutney with lemon and orange originated in India, but the British contributed to its popularity around the world. This sweet and sour spicy seasoning of vegetables and fruits can be eaten right away or prepared for future use. For harvesting for the future, use fruit or wine 5% vinegar. If you keep chutney for 1-2 months, then its taste will become softer and more balanced. You will need butternut squash, ginger, sweet orange, juicy lemon and spices.

It is better to collect sloes after the first frost, like mountain ash and other berries, in which there are a lot of tannins that give a special tart taste. After frost, the turn becomes less tart, sweetness appears.

How grandmothers did

In the old days, they made much more preparations, especially in the villages, they tried to stock up on vitamins for both large village families and urban relatives. In the old days, the soaked turn was considered a special delicacy, it can be served with tinctures and liqueurs, the soaked turn is especially good for Calvados. And, of course, to cook soaked sloes for the winter according to an old recipe, you need a barrel or tub.

Ingredients:

berries without twigs and leaves - 10 kg;
filtered (ideally, of course, well or spring) water - 4 l;
rock salt without additives - 4 tbsp. spoons;
granulated sugar - 1 cup;
leaves of horseradish, blackcurrant, cherries, dried sprigs and dill umbrellas - to taste;
garlic - 2 cloves.

Cooking

Undamaged sorted and well-washed berries are placed in a barrel (you can, of course, in a city apartment, replace it with an enamel pan or a large glass bottle), alternating layers of berries with sprigs of currants and cherries, chopped horseradish leaves and thin slices of garlic. Put salt and sugar in boiling water and boil for a couple of minutes. Let's cool down.

The cold-soaked turn is prepared, the berries will burst in the hot filling, and the taste will not be so balanced. So, pour our turn with the cooled marinade, cover with a folded cloth and set the load. In a warm place, the turn should stand for about a week or eight days, and then we remove the load and transfer the container to the cellar, pantry, basement. In general, where it is colder. Of course, you will have to wait a little longer - the soaked turn will be ready only in a month, then it is not a shame to serve it to the table with meat and cold liqueur.

The method is modern, adapted

If there is no tub, large bottle or other large container on the farm, you will wonder how it is easier to cook soaked turn. Can be cooked immediately in small jars.

Ingredients:

ripe turn - 3 kg;
table salt - 20 g;
carbonated water (without foreign flavors) - 1 l;
purified water (filtered or boiled) - 0.5 l;
white sand domestic sugar - 50 g;
currant leaves, cherries - to taste.

Cooking

Washed berries are left to drain. Put the leaves in jars and pour the seeds. We fill them with berries. Dissolve salt and sugar in warm plain water. You can cook soaked sloes without sugar, add honey to the recipe at the rate of 2 tbsp. spoons per 1 liter of filling. Next, pour sparkling water into the filling and pour the berries. We cover with nylon lids and put in a basin, and we remove the basin for a week under the table or on the balcony. While the fermentation process is in progress, the liquid will gradually flow out, so it is important to play it safe. After a week, we take the blanks to a cool place. Soaked turn in jars can also be stored in the refrigerator, but you need to monitor the temperature regime.

About Options

Of course, you can cook assorted by adding plums to the turn. This option is good if there are not very many berries. If there are no currant and cherry leaves on hand, you can slightly change the recipe and get by with a bag of dried Provence herbs or a combination of cloves and allspice.

Some advise a recipe for soaked sloes with vinegar, but such a berry can hardly be called soaked - it turns out to be rather pickled, and this is a completely different taste and completely different storage conditions.

In general, prepare soaked turn, diversify preparations for the winter, use the recipes above, and be sure to turn on your imagination.

Done in vain, salty thorns are called Russian olives. This is not an imitation, not a replacement of a more valuable ingredient with a simpler analogue - an incredibly tasty dish cannot be compared with anything.
This is not a whim of thrifty housewives: in Russia, soaked and salted sloes were harvested for the winter along with soaked apples and pickled cucumbers, salted, pickled in Ancient Rome. There are similar recipes in French cuisine, Caucasian and even Japanese.
Most recipes for salting thorns are united by the cooking method: the fruits are poured with strong brine, then with oil or marinade, including vinegar.

Taste Info Other blanks

Ingredients

Fresh turn 2.2-2.5 kg;
Salt 50-65 g (5-7 tablespoons);
Water 1-1.2 l;
Refined vegetable oil 1-1.2 l;
Carnation 3-5 pcs.;
Bay leaf 1-2 pieces;
Allspice 5-7 pcs.

How to cook salted sloe for the winter

Sort the turn, eliminating spoiled and cracked berries, cut off the stalks, rinse.

A fully ripe turn is suitable for salting, without intense bitterness. The blue skin of the berries by this time is covered with wrinkles, the fruits themselves become sweeter.
It is not worth pickling tart fruits that have not had time to ripen: let them be stronger, let their skin be without a single wrinkle, but the sour, overly tart taste cannot be corrected by soaking in salt water.
Prepare a strong brine at the rate of 50-65 g of salt per 1-1.2 l of boiled water, pour over the sloe for 30-45 minutes, then drain the slightly cloudy liquid.

Bring 1-1.2 liters of clean water to a boil again, put 5-7 tbsp. salt, bay leaf, spices. Boil 1-2 minutes.

Fill jars with sloes, pour over chilled brine, tie with gauze or linen napkin.

Then proceed according to the principle of pickling cucumbers: leave for 3-4 hours at room temperature, then place in the refrigerator for 10-12 days. After a few days, the turn will become lighter, the brine will turn ruby.

Important: having covered with lids, the jars are periodically turned, shaken to stir up the salt. If the berries that have absorbed the liquid increase noticeably and rise above the brine level, oppression will have to be installed from above.

If the tart taste of the berries does not soften in 2 weeks, they are left in brine for several days, periodically tasting.
Remove the fruits from the brine, rinse in boiled water. Return to the jars, pour over the shoulders with a natural preservative - refined vegetable oil.

After 5-7 days, the turn is ready - you can safely treat yourself to spicy berries with a viscous, slightly salty taste.

Store salted sloes, like all pickles, better in the refrigerator. Shelf life - no more than 4-5 months: the oil can go rancid, and the berries, despite the preliminary salting, can turn sour over time.

It is difficult to compare salted turn with classic olives - rather, they are similar in purpose.
Delicate flesh without tart notes, salty taste - the so-called blackthorn olives, reminiscent of spicy plums, can be served with meat dishes and fish, with wine. Like olives, sloes can be used anywhere - in salads, snacks, in cooking hot dishes, in serving.

“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.

Recipe for soaked thorns.
Servings: 10
A very simple recipe for soaked sloes of Russian cuisine step by step with a photo. Easy to cook at home in 30 minutes. Contains only 222 kilocalories. Author's recipe of Russian cuisine.

Preparation time: 14 minutes
Cooking time: 30 minutes
Amount of calories: 222 kilocalories
Servings: 10 servings

Complexity: Very simple recipe
National cuisine: Russian kitchen
Dish type: Blanks
Features: Recipe for Vegetarian Diet

Ingredients for ten servings
ripe turn - 3 Kilograms
water - 1 liter
sugar - 2 tbsp. spoons
salt - 1 Art. a spoon

Step by step cooking
Blackthorn berries are very useful - the bark has an antipyretic property, the berries are astringent, the roots and wood are diaphoretic, the blackthorn flowers improve metabolism. Blackthorn berries are used to make tinctures and delicious marmalade. The berries contain vitamins, calcium, magnesium, malic acid and tannins. Soak the turn in a glass or enamel bowl.
Cooking:
Select ripe and undamaged blackthorn berries, rinse under cold water and put in a glass or enamel bowl. To prepare the filling, place water, sugar and salt in a large saucepan, bring to a boil, then cool the filling. Pour the berries in a bowl with the prepared filling, cover with a linen cloth and a wooden circle, on which to place the load. Let the turn stand for 6-7 days at room temperature, after which place the container with the turn in the basement or other cool place for 1 month.

Sort the turn, spoiled and crushed berries for harvesting will not work. Fill the turn berries with water and rinse in several waters. Transfer the turn to a colander, leave for a few minutes to drain the water. To prepare the marinade, boil water, add salt and sugar. Boil the marinade for 2-3 minutes over medium heat, add vinegar and turn off the heat. Let the marinade cool completely. Sterilize the jars in a convenient way for you. I use vinegar sterilization: pour about 30 ml of 9% vinegar into an empty jar, cover the jar with a lid and shake the jar thoroughly, drain the vinegar. Do the same with all jars and lids. So both the jar and the lid are immediately sterilized.

Pour the cooled marinade into the jars. Top each half-liter jar with 1 tablespoon of vegetable oil. Put the jars in a deep plate, covered with lids. Do not close the lids, but simply cover the jars. Leave jars of sloes for 3 days at room temperature. During this time, the berries in jars will ferment, the marinade may slightly flow out of the jars. After 3 days, screw the jars with screw caps and store them in a cellar or refrigerator. The soaked turn will be ready in a month.

Due to the fact that vinegar is included in the marinade, the soaked turn is obtained with sourness. Vegetable oil prevents the formation of mold in jars, so this blank is perfectly stored until spring. You can marinate meat in the soaked blackthorn marinade. Here is such a bright color obtained from the marinade (as in the photo).

Be sure to try this winter harvest recipe, I think your family will love it too!

Tart and even tasty! But all the same, I will 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!

1. Useful properties of the turn

People say that all parts of the blackthorn are useful - starting with the leaves of young shoots and ending with 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.

2. Treatment with thorns

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.

3. Culinary purpose and use of the turn

Blackthorn is used to make marshmallows, jams, vitamin decoctions, kissels, fruit sauces, dumplings, pies, etc. To extend the shelf life, the berries are dried, soaked, 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:

thorn berries - 20 kilograms;

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.

Composition of raw materials:

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

1. It is good to dry the thorn berries on straw, then they are stored longer.

2. Blackthorn berries can be dried in a nylon stocking in a suspended state, but they are not stored for a long time.

3. 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.

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 makes it possible to preserve the fruits 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.

How grandmothers did

Ingredients:

berries without twigs and leaves - 10 kg;
filtered (ideally, of course, well or spring) water - 4 l;
rock salt without additives - 4 tbsp. spoons;
granulated sugar - 1 cup;
leaves of horseradish, blackcurrant, cherries, dried sprigs and dill umbrellas - to taste;
garlic - 2 cloves.

Cooking

The method is modern, adapted

If there is no tub, large bottle or other large container on the farm, you will wonder how it is easier to cook soaked turn. Can be cooked immediately in small jars.

Ingredients:

ripe turn - 3 kg;
table salt - 20 g;
carbonated water (without foreign flavors) - 1 l;
purified water (filtered or boiled) - 0.5 l;
white sand domestic sugar - 50 g;
currant leaves, cherries - to taste.

Cooking

About Options

In general, prepare soaked turn, diversify preparations for the winter, use the recipes above, and be sure to turn on your imagination.

Be sure to try this winter harvest recipe, I think your family will love it too!