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Early summer cottages: recipes from honey, dandelion, spinach, sorrel, wild garlic, rhubarb

Early summer cottages: recipes from honey, dandelion, spinach, sorrel, wild garlic, rhubarb


Already at the beginning of summer, a crop ripens in the garden area and even outside it, which can be processed and stored for the winter.

Here are some early summer recipes:

Rhubarb jam

The first way: rhubarb - 5 kg, sugar - 2.5 kg, zest - 100 g.

Peel young fleshy petioles of coarse long fibers and skin, cut into small pieces (about 2 cm), cover with sugar, put on low heat and cook until the rhubarb changes color. Then put the hot mass in glass jars, add grated lemon or orange zest and sterilize in boiling water for 20-30 minutes.

Second way: rhubarb - 5 kg, sugar - 4.5 kg.

Peel the rhubarb stalks from leaves, coarse long fibers and skin, cut into small pieces (about 1 cm). Dissolve sugar in 2 liters of water, bring to a boil. Pour the prepared rhubarb with syrup and leave for 2-4 hours. Then boil again and cook over low heat for 15-20 minutes. The jam is ready when the syrup turns clear and stops frothing.

Third way: rhubarb - 5 kg, sugar - 5 kg.

Peel the rhubarb stalks of leaves, coarse long fibers and skin, cut into small slices, add half of the prepared sugar and leave for 10-12 hours (the sugar should dissolve in the released rhubarb juice). Drain the syrup, bring to a boil, dissolve the remaining sugar in it, combine with rhubarb, put on low heat and simmer for 5-7 minutes at a boil. Then pour into steamed glass jars, roll up the lids, turn upside down until it cools completely. Store in a dark place.

Rhubarb marmalade with lemon

Rhubarb - 2 kg, sugar - 1.2 kg, lemon - 2 pcs., Berry juice - 400 ml.

Peel the fleshy rhubarb stalks of leaves and skin, cut into small pieces, add 100 ml of water and cook over low heat until thickened. When a spoon leaves a trace on the surface of the marmalade, add sugar and pour in lemon and any berry juice. Then cook until tender.

Pour the prepared marmalade hot into molds and cool.


Rhubarb jam

Rhubarb - 5 kg, sugar - 7.5 kg.

Peel young rhubarb stalks of coarse long fibers and skin, cut into small slices, put in boiling water and cook for 7-10 minutes. Then drain the rhubarb, mince it, mix with sugar, add a small amount of water (750 ml) and cook over low heat until tender.

Pour the finished jam hot into steamed glass jars, close with plastic lids and store in a cool dark place.


Rhubarb compote with spices

Rhubarb - 5 kg, sugar - 7 kg.

Peel the fleshy rhubarb stalks of leaves, coarse long fibers and skin, cut into small slices, add cold water and leave for 10-15 hours. Then rhubarb, drain, put in jars, pour hot sugar syrup (for 1 liter of water - 1 kg of sugar), add cinnamon, vanillin, cloves.

Sterilize the jars for 20-30 minutes at 100 ° C, roll up the lids, turn upside down until they cool completely.


Rhubarb puree

Peel young fleshy rhubarb stalks of leaves, coarse long fibers and skin, cut into small pieces (about 2 cm), put in an enamel saucepan, add a little water and cook until soft. Then rub the rhubarb until a homogeneous mass is formed, fill the jars with hot puree and pasteurize at 90 ° C for 25-30 minutes. After that, roll up the lids and store in a cool, dark place.

You can use it as a seasoning for meat dishes.

Canned wild garlic

Pour water into two pots, add some salt to it.

Wild garlic is boiled in one pan - just a few minutes, as soon as the onion begins to bend - it is taken out onto a dish. The wild garlic is placed tightly in jars (the easiest way is to press it with a spoon - the less free space, the better, but it is important not to overdo it).

In another saucepan, prepare a brine (no spices except salt, salt to taste), and then pour this brine into a jar of wild garlic to the very top, add vinegar or essence (for a 700-gram jar - 1 teaspoon of 70% essence ).

Twisted, put in a secluded place and covered with a blanket.


Nettle powder

Dry nettle leaves are crushed in a cloth bag and sifted through a sieve.

The powder is stored in closed jars and is used for soups, sauces, fritters, salads and omelets.

Dandelion Appetite Powder

Prepared from dried root and leaves.

Take 1-2 g of powder 30 minutes before meals 2-3 times a day for 2-3 weeks.


Dandelion infusion for rheumatism

Pour 300 heads (flower inflorescences) with alcohol and leave for 7 days in a dark place (refrigerator).

Lubricate sore areas with this composition.


Dandelion syrup

Almost blooming dandelion flowers are laid in layers in a glass jar and sprinkled with sugar in a ratio of about 1: 2. Put in the refrigerator.

The resulting syrup is taken for medicinal purposes during the winter, 1-2 teaspoons 30 minutes before meals.


Dandelion buds marinated

The washed and sorted flower buds are placed in an enamel pan, poured with hot marinade and kept on low heat for 5-10 minutes.

The marinade is prepared as follows: add 50 g of sugar, 50 g of salt, bay leaf and pepper to 1 liter of 6% vinegar. The mixture is brought to a boil and cooled.

Pickled flower buds are used as an appetizer to hot dishes or added to salads.

For 500 g of buds, 0.5 liters of marinade is needed.


Dandelion honey

Wash 400 flowers quickly, add 2 chopped lemons with the zest. Dip the mixture in 1 liter of boiling water and boil for an hour. Strain the resulting broth, squeeze out (discard the flower heads), add 1 kg of sugar and cook until the color and density of the composition resembles honey (the liquid from green should turn into yellow and viscous). 15 minutes before the end of cooking, lemon juice is squeezed into the broth.

They eat healing dandelion honey 1 teaspoon 3 times a day.


Frozen spinach and sorrel

Freeze naturally juicy and fleshy leaves harvested before the appearance of the flower arrows. Then they are thoroughly washed and cut into large pieces. According to the rules, it is then dipped in a saucepan of boiling water and blanched for 1-1.5 minutes. There should be a little water so that it only slightly covers the spinach or sorrel. After that, the leaves are quickly spread in a colander, the water is allowed to drain, and after cooling, they are frozen.

However, spinach and sorrel can be frozen without blanching. In winter, they are used to make green cabbage soup.

Svetlana Shlyakhtina,
Yekaterinburg city


Watch the video: Wild garlic pesto - Nature Days outdoor learning resources