The world of blanks
Green borscht is our favorite winter treat, but buying canned sorrel isn't an option because I don't know what's in the jar, and the mixture is usually very salty. That's why I always make this myself, completely salt-free. I didn't have any regular sorrel this year, but I... I love pickled watermelons and always preserve them the standard way. But this year I decided to try pickling the slices without the rind, and even with dry mustard seeds. Let me tell you, it turned out delicious! The process is simple: I peeled the watermelons and cut them into large chunks. I sterilized the jars and placed the watermelons in them. I put a large amount of water on the stove...
Eggplant caviar is our favorite delicacy because it's delicious and very tender. And it's easy to make. I use eggplant, tomatoes, bell peppers, onions, carrots, and garlic. These are the vegetables I had (all organic, picked from the garden): I peeled them all, chopped or grated them, and fried them separately. Then I chopped... 
My family absolutely loves stuffed peppers, but they're hard to find out of season because they're so expensive, especially in our rural stores. Plus, the peppers they sell are usually Turkish or other varieties, which probably contain more harmful substances than beneficial ones. That's why I prefer to preserve my own bell peppers for the winter. Here's my harvest for these... 
Pickled mushrooms are a highlight of any holiday table, a get-together with friends, or even just a family dinner. I haven't bought them in the store for a long time. The reason is simple: store-bought varieties are too sour! I don't know why manufacturers add so much vinegar, but these mushrooms are inedible; they ruin the flavor of salads. Many would say it's not that cost-effective to make your own... 
Sometimes I have to dry herbs, although I prefer frozen ones in winter. However, I try to do it properly—so that the parsley and dill remain a vibrant green. And even after cooking, the color doesn't change. The difference is noticeable to the naked eye: How to dry herbs: cut into any shape; spread on any surface; take outside or... 
A friend of mine buys borscht dressing at the store, saying she doesn't have time to mess around with frying, so she just throws this in and it's ready. To say I was shocked is an understatement. Honestly, I don't understand people who buy products with preservatives that they can easily make at home. There are a million advantages to this: it's very budget-friendly; it's extremely... 
I wrote about how I make watermelon and watermelon-lemon-orange jam here. Now I want to tell you about yellow watermelon and lemon jam, and I'll be making it a little differently. I have a Yellow watermelon growing in my garden. It's sunny and very sweet: So: Cut off the rind and give it to the poultry. Cut... 
This year the watermelons grew huge, but since there wasn't much sun this summer, they were all rather bland. There were so many of them that there was enough to feed the chickens, ducks, and so on. Then I remembered that I made watermelon jam a few years ago. So I'd like to share a delicious, tried-and-true recipe: I cut the watermelon into wedges. Peeled off the green... 
Sarepta mustard not only has beneficial properties but also has a wide range of uses. Today I'll tell you how to make mustard powder from your own harvested seeds, and then make mustard for your table. Just be sure to follow the rules for harvesting and storing the plants! These are the rules I follow when preparing mustard seeds: Mustard seeds can be stored for many years, but I try not to harvest them...