3 in 1

If you do not have a lot of space to store winter food then this way is good to have three types of salad in one jar .....

Preparation steps

Peel a squash, grate it and cut it into quarters or as desired. Cabbage cut into slices. Peel an onion. Arrange the vegetables in a jar one by one and so on until the top. Place a plastic press on top so that the vegetables do not rise. Mix the vinegar, water, salt, sugar and grapes to dissolve everything and pour over the vegetables in the jar. Cover and leave. On the second day, add liquids as needed or add more vegetables. Then close well and store with the rest of the winter ... c

Serving

Use after about a month like other salads .....

Apricot jam

To treat yourself to the scent and color of summer on the days when their season is over, just open your jar of this attractive homemade apricot jam.

Blackberry syrup

Rubus fruticosus L., black strawberry, blackberry or blackberry is adored fresh - freshly picked from the bush, but also in jam, ice cream, yogurt, cakes, blackberry wine and refreshing syrup. Here’s a great recipe for the latter.

Blue fish marinade

Would you like to make a more concrete winter? Add her fish! This winter, admittedly, won't last all winter, but it doesn't matter - it will flare up in an instant anyway!

Chutney from onions

When you want a meat dish with character, complete it with onion sauce and specific spices.

Homemade orange syrup

The perfection of the simplicity of taste from nature before the summer is hard to resist, so enjoy fine sips of homemade syrup from whole oranges.

Pickled cauliflower with carrots

In cauliflower, inflorescences and leaves are used for eating. It is most often prepared cooked with salad spices. It can be poached, fried and, as in this case, pickled as a winter vegetable. A dish like our grandmothers did.

Stuffed eggs with horseradish

Armoracia rusticana, sharp, spicy and caustic taste in this combination with eggs, mayonnaise and chives is eaten on holidays, but also on quite ordinary days. If none of this sounds familiar to you, we’ll tell you it’s horseradish.

Rosa Cooking