Chapter VI · 34 recipes
Pickles & Preserves
Tomatoes, cucumbers, aubergines, peppers, lecho, adjika, jams and kvass.
“Snail” Courgettes in Ketchup
Courgette rounds cooked in a sweet and sour sauce with two kinds of ketchup and garlic.
Adjika
A hot relish of tomatoes, hot and sweet peppers and a great deal of garlic.
Apricot and Orange Jam
Halved apricots with minced oranges, cooked with sugar.
Aubergine and Peppers in Marinade
Aubergine rings and pepper quarters cooked in an oil and vinegar marinade, with blanched garlic in the jars.
Aubergine in Pepper and Onion Marinade
Aubergines cooked in a marinade of minced onion, garlic and sweet pepper, then sterilised.
Aubergine in Pepper Sauce
Aubergine rings cooked in a sauce of minced red and hot peppers with garlic.
Courgette and Lemon Jam
Cubes of courgette with lemon in sugar, brought to the boil morning and evening for three or four days.
Fried Aubergine under a Press
Lightly fried aubergines in a garlic marinade, a day under a weight, then into jars.
Fried Aubergine with Garlic and Parsley
Fried aubergine rings with garlic and salt, layered with parsley and covered in a sweet vinegar syrup.
Green Tomato Salad for Winter
Green tomatoes with carrot, pepper and onion, stewed with oil, vinegar and sugar and sealed for winter.
Home-Made Ketchup with Apples
Ketchup of tomatoes, apples and onion with spices, pushed through a sieve and sealed in jars.
Home-Made Kvass
Kvass made with yeast, burnt sugar and citric acid.
Honey-Marinated Peppers
Peppers in a sweet and sour marinade with honey.
Lecho
Sweet peppers in a tomato marinade, cooked and rolled into jars for winter. A big batch — about 13 litres.
Marinated Aubergine Quarters
Aubergines in quarters, cooked in an oil and vinegar marinade and sealed in jars.
Marinated Cabbage Salad
Finely shredded cabbage with carrot, sweet pepper and onion, uncooked, in its own juice.
Marinated Mushrooms
Mushrooms in a marinade of vinegar, sugar and spices.
Marinated Pepper Rings
Rings of hot pepper cooked in a marinade with honey and vinegar and sealed in jars.
Oven-Baked Aubergine with Tomatoes
Aubergines with tomatoes, onion and garlic, an hour and a half in the oven, then into jars.
Peeled Tomatoes with Onion and Herbs
Peeled tomato halves layered with onion, pepper, garlic and herbs under a warm marinade, kept in the fridge.
Peppers in Tomato Juice
Sliced peppers cooked in a sauce of tomato juice, salted water, oil, vinegar and sugar.
Peppers with Parsley and Garlic under a Press
Boiled peppers with a garlic clove in each, layered with parsley and covered with brine under a weight.
Pickled Cucumbers
Cucumbers in a sweet vinegar marinade for winter.
Pickled Tomatoes
Tomatoes in a sweet vinegar marinade in 3-litre jars.
Salted Cucumbers
Cucumbers with blackcurrant, cherry and horseradish leaves, dill and garlic, under a plastic lid.
Sliced Cucumbers in Marinade
Sliced cucumbers in a marinade with mustard and garlic, left for six hours, then sterilised.
Spiced Marinated Plums
Plums in a spiced marinade with cloves and cinnamon, for a 1-litre jar.
Spicy Stuffed Green Tomatoes
Green tomatoes stuffed with minced garlic, pepper and parsley, under plastic lids in the cellar.
The School Cook's Layered Aubergine
Boiled aubergine halves with garlic and chilli, layered with onion and parsley and covered with marinade.
Tkemali Plum Sauce
A plum sauce with garlic, cooked and sealed in jars for winter.
Tomato Halves in Jars
Tomato halves with onion, pepper and sunflower oil in a sweet vinegar marinade, sterilised.
Uncooked Berry and Orange Jam (“Live Jam”)
A raw jam of currants, raspberries and oranges minced with sugar. Kept in the cold.
Whole Marinated Aubergines (“Sinenkie”)
Whole unpeeled aubergines cooked in marinade and sealed in jars. In winter they are sliced and dressed with oil and garlic.
Winter Vegetable Salad
Tomatoes, peppers, onion and carrot or cucumber, cooked with oil, vinegar and sugar.