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Pickled peppers

Pickled peppers

We wash the donuts and cut them in half, removing the seeds.

Boil water with all the ingredients in the recipe. When it starts to boil, we will introduce one by one the halves of the donuts (scalding time 3-4 minutes). Let the donuts cool for a while while we prepare the jars. On their bottom we place thyme, dill, cleaned and washed horseradish, celery leaves, then we introduce the halves of scalded donuts. We will boil the juice in which we scalded the donuts and pour it over the donuts. Seal the jars tightly and leave them in the hot oven until the next day.

Pickled peppers

Wash the donuts, drain and shorten the tail. Crack them into four (in the shape of a cross) on the opposite side of the tail, making a cut 1-3 cm long and check that they are not damaged inside.

Separately, boil in a bowl the water with the vinegar, sugar, salt and oil.

Turn the donuts one at a time, for 5 minutes, from the moment the water starts to boil, turning them over, then take them out in a strainer and let them drain (cut down) and cool them. Build them in jars, with the tail down, over a layer of celery leaves, thyme, dried dill, bay leaves and sprinkled peppercorns.

Boil the mixture in which you scalded the donuts and pour it hot, in jars, over the donuts. Staple and dry the jars (between the beds) until they cool completely.


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 of 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


(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 pickle salt in a bowl (never) and pour the vinegar over them. Stir until the solid ingredients dissolve.

Wash the donuts under running water, then remove the stalks and seeds and cut the 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 like this 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, complete 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 will be able to 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!

Pickled donuts - Recipes

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Vinegar pickles in vinegar & # 8211 excellent recipe

Pickled donuts using this recipe have a special flavor and match beautifully with traditional dishes during the winter holidays.

wine vinegar
the water
mustard seeds
juniper berries
Bay leaves
celery root and leaves
garlic (as Romanian as possible)

Method of preparation:
Wash the donuts well (normal, right?), Cut them into quarters or smaller depending on your preferences and the size of the donuts and let them drain.
The pickling solution is prepared as follows: to 2 and a half liters of water add a liter of vinegar, then, for each liter of liquid resulting from the mixture of the two, add a tablespoon (of kitchen) of salt and two of sugar (for example: to 5 liters of water we add 2 liters of vinegar - & gt results in 7 liters of liquid in which we put 7 tablespoons of salt and 14 of sugar). However, for maximum success, I warmly recommend you to taste the whole story and, if necessary, to improve it according to your preference. The proportion is approx. 4 liters of liquid per 2-3 kg of donuts. Choose a roomy pot to fill 3/4 full with liquid, the last quarter remaining free to fill it with the donuts to be scalded.

So and therefore, the resulting solution is boiled, add the spices, again according to taste and preference that it is just democracy and equality between the sexes (mustard seeds, allspice, pepper and bay leaf). When it starts to boil and the kitchen is filled with a fragrant steam, slightly acidic for the sensitive and without a functional hood, add as many donuts as possible in the free quarter I mentioned a little above and leave it to burn for 5 minutes, then remove and drain, add a new portion until you burn them all, then turn off the boiling liquid.

After they have cooled a bit, the donut pieces are placed with talent and skill in the jars, add among them and the bunches of cauliflower, garlic (2-3 puppies in a jar), celery and sliced ​​carrots or as you prefer. , taking care to fill the jar leaving a space of 3-4 cm to the lid in which you openly add a bunch / bunch of fresh and fragrant celery leaves to the sky.

Pour the pickling solution hot to hot in jars until it exceeds the level of celery leaves and leave for 10-15 minutes. until the air inside the jar is removed later, fill it with more liquid if necessary and put the lids (cellophane or metal with a bucket).

The jars are stored in areas with moderate temperatures, away from direct sunlight and curious cats.

Pickled peppers

How good are pickles as a garnish for our food in winter! I tried to put everything in my pantry, and now it's their turn on the donuts.

  • 3 kg gogosari
  • 350 ml vinegar
  • 1 liter of water
  • 3 tablespoons sugar
  • 2 tablespoons coarse salt
  • mustard seeds
  • a bunch of celery leaves

First we cut the donuts into suitable slices and put them in a bowl together with the chopped celery. Put water and vinegar in a saucepan and bring to a boil. Add the sugar and salt and bring to the boil and melt the sugar and salt (if necessary you can add salt or sugar to taste). We also add mustard seeds.

We put the donut in jars and press lightly to enter as many jars as possible. Pour the hot vinegar mixture over the donut. Careful! Under each jar we place the blade of a knife so that it does not break!

Tighten the lids well and put the jars in towels until the next day or until they cool completely.

Marinated donuts with onions

The donuts are so good that it's best not to make them, because you won't get tired of eating & hellip goodbye diet!

I leave below some other recommendations canned recipes:

Ingredients for the recipe for marinated donuts with onions

  • 5 kg well-baked, meaty donuts
  • 400 ml oil
  • 300 g sugar
  • 800 ml vinegar
  • 800 g homemade tomato broth or 2 liters of thick tomato juice
  • peppercorns, mustard seeds, bay leaves
  • 1 bunch of celery leaves
  • 1-2 tablespoons salt, to taste
  • 2 horseradish roots
  • 2 kg onions

Video: Ξυδάτες Πιπεριές Φλωρίνης - Florina Peppers in vinegar Greek Meze