Delicious quick recipes for pickled red cabbage. Pickled red cabbage

Please tell me, who doesn’t like sauerkraut or pickled cabbage? It will probably be difficult to find such a person! Perhaps, of all the preparations that we try to prepare, these are some of the most beloved and popular!

It’s still too early to ferment cabbage. It's not too cold to store it yet. Unless you ferment it and store it in the refrigerator... But now is the time to prepare pickled cabbage. The cabbage has already gained strength and all the required vitamins, and therefore it will turn out tasty, crispy and healthy.

You can pickle cabbage and prepare it for the winter by screwing on the lids. But today we will cook marinated white cabbage instant cooking, which does not need to be rolled into jars. As a rule, the prepared snack can be eaten the next day. And it keeps well in the refrigerator for a whole month without losing its taste at all.

This appetizer is very convenient to prepare ahead of time, before any holiday. She is always welcome festive table for any occasion. Whether it's a birthday or New Year!

I have accumulated a lot interesting recipes pickled cabbage. And I have already shared one of them with you. This is a very tasty one, which is prepared with beets and carrots. And today I’ll share a few more delicious recipes which I think you will like. It will be completely simple recipes, and the recipes are a little more complicated. And everyone can choose a recipe to their liking.

Delicious pickled cabbage

This very simple recipe makes it tempting to cook this cabbage quite often. Quick to prepare, quick and tasty to eat.

We will need:

cabbage - 1 fork per 2 kg
carrots - 1 pc.
garlic - 4 cloves

For the marinade:

water - 1 liter
salt - 2 tbsp. spoons
sugar - 2-3 tbsp. spoons
allspice - 4-5 pcs
peppercorns - 10 pcs
cloves - 5 pcs.
Bay leaf- 3 pcs
vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)

Preparation:

1. Chop the cabbage into thin strips. You can use special graters, knives or a food processor for this. Or just cut it with a regular knife. But you need to cut it as thin as possible.

To make pickled cabbage crispy, use tight, strong forks to cook it.

2. Peel the carrots and grate them to Korean carrots.

3. Mix cabbage and carrots in a large container; it is good to use a basin for this purpose. No need to crush.

4. Cut the garlic into thin slices.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let simmer over low heat for 5-7 minutes. Turn off the fire.

6. Add vinegar and garlic.

7. Take out the bay leaf. And immediately, while hot, pour it into the cabbage and carrots. Mix carefully. Let stand until completely cool. Stir the contents periodically.

8. Transfer to three liter jar along with the marinade. There is no need to report to the very top. Place in the refrigerator overnight. The next day you can eat cabbage.

9. But it will be most delicious on day 2-3.

When serving, the finished cabbage can be sprinkled with olive oil or another. You can serve it as an appetizer or salad by adding chopped onions or fresh herbs. You can make a vinaigrette from it, it turns out very tasty and aromatic.

The cabbage itself has a sweet-sour-salty taste, it has a pleasant crunch, and it turns out very tasty! And although now pickled cabbage can be all year round You can buy it in the store, but it still won’t be as tasty as your own homemade one.

And as you can see, preparing it is absolutely not difficult, and it will take about half an hour.

Instant pickled cabbage with bell pepper

Cabbage prepared according to this recipe can be considered early ripening. It develops flavor very quickly and can be eaten the very next day.

We will need:

cabbage - 1 fork (2 kg)
carrots - 2 pcs (medium)
bell pepper— 1 piece (medium)
cucumber - 1 piece (medium)

water - 1 liter
salt - 1 tbsp. heaped spoon
sugar - 3 tbsp. spoons
vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full

Preparation:

1. Shred the cabbage using a food processor, grater or knife.

2. Grate the carrots and cucumber using a Korean carrot grater. Try to keep the straw long and neat. This way the salad will look very beautiful.

3. Peel the bell pepper and cut into long thin strips.

4. Mix all the ingredients in a large container; it is good to use a basin or large pan for these purposes.

Mix better with your hands so that the vegetables do not squash and release juice. No need to crush them!

5. Place the vegetables in a clean three-liter jar, scalded with boiling water, in a fairly dense layer. Lightly compact them with your hand or a spoon. There is no need to stack the jars all the way to the edge. Leave room for the marinade.

6. Prepare the marinade. To do this, boil water. Add salt, sugar. When they dissolve, turn off the gas and add vinegar. Mix.

7. Pour boiling marinade over the vegetables. Let cool.

8. Place in the refrigerator. Store it there.

The cabbage is ready the next day. It's delicious and crispy. It can also be served with chopped onions and a drizzle of oil.

Cabbage marinated with beets - Gurian cabbage

According to this recipe, the cabbage turns out tasty, crispy, moderately spicy and very beautiful. Good for any holiday table and for a regular dinner with boiled potatoes, or any other dish. Stores very well and for a long time in the refrigerator. The only drawback is that it gets eaten very quickly! But there is one more advantage that I didn’t mention above - it’s quick and easy to prepare!

We will need:

cabbage - 1 fork (2 kg)
carrots - 1 piece (medium)
beets - 1 piece (large)
garlic - 7-8 cloves
red capsicum - 1 pc (or 1 tbsp ground red)

water - 1 liter
salt - 2 tbsp. spoons
sugar - 1 glass
apple cider vinegar - 1 glass
peppercorns - 6-8 pieces
bay leaf - 3-4 pcs
vegetable oil -0.5 cups

Preparation:

1. Chop the cabbage fairly large pieces. You can first cut the forks into 4 parts right along with the stalk. Then cut each part into 4 more parts.

To make the cabbage crispy, choose a tight, dense fork. In this case, the marinade will marinate the surface well and will not “disintegrate” the leaves.

2. Cut the beets and carrots into rounds about 5 cm thick. If the beets are large, then each round can also be cut into two halves.

3. Peel the garlic and cut into long thin slices.

4. At Gorky capsicum Clean out the seeds and cut into long strips. When working with pepper, it is better to use gloves.

5. Prepare a pan of suitable size. We place all the prepared ingredients in it in layers, one by one, repeating the layers several times.

6. Prepare the marinade. Boil water, add salt and sugar, peppercorns and bay leaf. Boil for 5 - 7 minutes, remove the bay leaf.

7. Add vinegar and oil.

8. Pour the contents of the pan with the prepared boiling marinade.

9. Cover with a flat plate, which we lightly press down so that the brine is on top and the entire contents of the pan are hidden under it.

10. Let it cool and put it in the refrigerator for 4-5 days.

11. Serve as a snack.

This appetizer is very colorful and bright and can decorate any holiday table. You can prepare it ahead of time, as it stores well. We often prepare this snack for the New Year! And she always comes to the right place on this day!

Since the snack is spicy, men love it very much. You can make it even spicier by adding an extra red pepper or ground red pepper.

Pickled spicy cabbage with ginger

The beneficial properties combined with its unique qualities are known to perhaps everyone. Have you tried making pickled cabbage with ginger? No? You have lost a lot! Make it once and then you’ll give the recipe to everyone!

We will need:

cabbage – 1 fork (2 kg)
carrots - 1 pc.
bell pepper - 1 piece
ginger – 70 gr
garlic – 4-5 cloves

For the marinade:

water - 1.5 liters
salt -3 tbsp. spoons
sugar - 5 tbsp. spoons
vegetable oil - 5 tbsp. spoons
ground black pepper - 0.5 teaspoon
bay leaf - 3 pcs
apple cider vinegar - 150 ml

Preparation:

1. Chop the cabbage into thin strips. Grate the carrots using a Korean carrot grater. Cut the bell pepper into long thin strips.

2. Cut the garlic into long thin strips.

3. Peel the ginger and cut into very thin, translucent circles.

4. Place everything in a saucepan of the appropriate size and mix gently. No need to crush.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove the bay leaf and add vinegar.

6. Pour boiling marinade over the contents of the pan. Press down firmly with a flat plate, which we use as a pressure. The brine should completely cover all the vegetables.

7. Cover with a lid and leave until completely cool. Then put it in the refrigerator. After 24 hours delicious and beautiful snack ready!

8. You can store this cabbage for a month in the refrigerator. Well, if it has to, of course!

This appetizer, just like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new look, unlike anything else. spicy taste. You know how delicious pickled ginger is. And here it’s also combined with cabbage. The recipe is finger-licking good!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

A long time ago, our neighbor shared this recipe with me. I liked it both in taste and original name. After some time, with the advent of the Internet in my life, I learned that such an interesting name - “kryzhavka” comes from the word “kryzh”, that is, cross. And everything turned out to be very simple, because it is into 4 pieces that we cut the cabbage when we want to marinate it according to this recipe.

We will need:

cabbage - (small forks, a little over a kilogram)
carrots - 2 pcs (medium)
bell pepper - 1 piece (optional)
garlic - 4-5 pcs
cumin - 0.5 teaspoon

For the marinade:

water - 1 liter
sugar - 3 tbsp. spoons
salt - 2 tbsp. spoons
apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
allspice -4 pcs
peppercorns - 5-6 pcs
vegetable oil - 0.5 cups

Preparation:

1. Cut the cabbage into 4 parts, leaving the stalk.

2. Boil water in a large saucepan. Add chopped cabbage and cook over medium heat for 10 minutes.

3. Remove cabbage parts using a slotted spoon and place in cold water so that they cool down as quickly as possible. As soon as the water becomes warm, it will need to be changed to cold again. And so on until the cabbage has completely cooled.

4. Chop the garlic as finely as possible, you can use a garlic press.

5. Grate the carrots using a Korean carrot grater. If you add bell pepper, cut it into thin strips.

6. Prepare the marinade. To do this, boil water, add sugar, salt and pepper to it. Boil for 5-7 minutes. Add vinegar, oil and carrots. Immediately turn off the fire.

7. Place cabbage in a suitable pan, sprinkle with cumin and garlic. And pour marinade with carrots.

8. Cover with a plate so that the marinade completely covers the cabbage and cover with a lid.

9. Leave until completely cool. Then put it in the refrigerator for a day. We store it there.

10. When serving, cut the cabbage into smaller pieces, pour over the marinade with carrots. If desired, you can pour oil and sprinkle with fresh herbs, fresh garlic or onion.

Pickled cabbage with vegetables and apples - a very tasty recipe

We will need:

cabbage - 1 fork (2 kg)
carrots - 3-4 pcs (medium)
bell pepper - 3-4 pcs
sweet and sour apples - 3-4 pcs.
garlic - 1 head
hot pepper - 1 pod

For the marinade:

water -2 liters
salt -4 tbsp. spoons
sugar - 1 glass
apple cider vinegar 6% - 3/4 cup
peppercorns - 15 pieces
allspice -5-6 pieces
cloves -5-6 pieces
bay leaf - 3-4 pcs

Preparation:

1. First cut the cabbage into 4 parts, and then each part again in half, either lengthwise or across, whichever you prefer. You don’t have to remove the stalk, this way the leaves will stick better.

2. Peel the bell pepper and also cut it into 8 pieces with long feathers. Hot pepper - in two halves. It is better to remove the seeds (use gloves when doing this).

3. Cut the carrots into slices no more than 0.5 cm thick.

4. Cut the garlic into long thin slices.

5. Cut the apple into 4-6 parts depending on the size, but just before putting it in a container so that they do not darken.

6. You can marinate cabbage with vegetables and apples either in a large saucepan or in jars. I marinate in a saucepan. Therefore, I first put cabbage in it and sprinkle a little garlic. Then carrots, peppers, hot peppers and again garlic. And the apples will go last.

6. Prepare the marinade. To boil water. IN hot water put all the ingredients for the marinade, except vinegar.

7. Boil the marinade for 5-7 minutes, then add vinegar. Wait until it boils again and turn off the gas.

8. Cut the apples, you can directly with the seeds. And immediately pour boiling marinade over it. Remove bay leaf.

9. Cover with a large flat plate of suitable size. so that vegetables and apples do not float. Cover with a lid and leave until completely cool.

10. Then put it in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples is ready.

The cabbage turns out tasty and crispy. All vegetables and of course apples are also very tasty.

Pickled cabbage in Georgian style

I also suggest watching the video recipe. I will not describe it, since it is very similar to the recipe that was already mentioned above. There are only small additions to the recipe, but everything is prepared almost the same.

Here, admire how beautiful it is!

Features of preparing delicious pickled cabbage

You can pickle not only white cabbage. Almost all varieties are suitable for this. They marinate both red cabbage, Peking cabbage (Korean chim-chim, or chamcha), and colored cabbage.
For marinating, you should choose tight, dense forks. From such heads of cabbage, the snack always turns out crispy and tasty.
you can cut forks into strips, large or small pieces, or even in quarters
You can pickle only cabbage, or you can pickle it together with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries

Garlic is almost always added, onions are added less often. If you add onions, the cabbage will have an “onion” taste.
a variety of peppers, coriander, cumin, rosemary, bay leaves, and cloves are used as spices
sometimes, instead of a mixture of spices, ready-made spices are added to prepare Korean carrots, and in one of the recipes we even used ginger
It is advisable to remove the bay leaf after boiling the marinade so that it does not give off bitterness. Although someone doesn't clean up. But when I was studying, they taught me how to clean.
You can use apple, grape, table vinegar 9%, essence. You can replace all this with lemon juice or even kiwi.

And all this variety will help you cook perfectly. various options pickled cabbage. Change the spices a little and the taste will be completely new. Add certain vegetables, and the appetizer will take on a new color and new notes of taste. And by manipulating the peppers, we get a spicy, not too spicy, and not at all spicy appetizer.

I really like to “play” with all these colors from this rich palette. Because thanks to this, every time you feel like an artist, and you can paint absolutely any “tasty” picture called “Pickled Cabbage”. And although the name is not entirely poetic, it is still very culinary!

Bon appetit!

Red cabbage is a very healthy and low-calorie vegetable, suitable for boiling, stewing or eating in fresh. It makes wonderful salads, aromatic hot treats, and spicy salty snacks.

Especially pleasant taste has instant pickled red cabbage, which you can easily make in your kitchen by carefully studying the suggested recipes.

Classic Instant Pot Pickled Red Cabbage

In order to do delicious snack By classic recipe, nessesary to use hot marinade. Various spices, such as cumin, allspice, cloves, coriander, and bay leaf, will help add a special aroma to the dish.

Ingredients used:

red cabbage– 4.5 kg;
five cloves of garlic;
two large carrots;
water – 1.3 liters;
salt – 28 grams;
table vinegar – 0.3 liters;
sugar – 43 grams;
spices and three laurel leaves.

Cooking:

Remove the top layer of leaves from the cabbage and cut out the stalk. Then chop it into long strips and put it in a deep container.
Chop the garlic into cubes, peel the carrots and cut into strips. Add vegetables to cabbage and mix well. To make the finished snack crispy and juicy, you need to mix the ingredients with minimal pressure, otherwise the cabbage will be softer.
Pour water into a pan, add salt, add 100 grams vegetable oil, add spices and sugar.
Place the mixture on the fire, bring to a boil and cook for three minutes.
Cool the hot marinade a little, then pour vinegar into it and stir.
Place the cabbage in clean jars and pour in the marinade. Then cover the pieces with plastic lids, and after cooling, place them in the refrigerator.

You can try pickled red cabbage within a day; before serving, it is recommended to cover it with chopped herbs and season with oil. The treat must be stored in the cold for no more than 14 days.

Preparing winter preparations

Red cabbage pickled for the winter will help diversify your daily diet and provide useful vitamins in the cold season. And thanks to fruit vinegar and specially selected seasonings, the preparation turns out to be pleasantly spicy, with a fragrant and appetizing smell.

Ingredients used:

red cabbage – 1.8 kg;
salt and sugar - 30 grams each;
one carrot;
three cloves of garlic;
laurel leaves – 3 pcs.;
pepper (white and black) – five peas each;
cumin – 8 grams;
apple cider vinegar – 170 ml;
coriander – 20 grams.

In preparation variety of dishes Red cabbage is rarely used. However, it can be used to make an excellent appetizer for the table, original in taste and color. Instant Pot Pickled Red Cabbage unique dish, which contains an incredible amount of various vitamins and microelements, without which the human body cannot exist.

How to pickle red cabbage quickly and tasty

Numerous recipes for quick pickled red cabbage differ in ingredients and preparation methods. But despite this, making such a dish is very simple and easy.

Classic recipe for pickled red cabbage

The classic appetizer is created using a hot marinade. To make the dish aromatic and tasty, you should not neglect spices, for example, add cloves, allspice, coriander, cumin, and, of course, bay leaf.

We will need:

4-5 kg of red cabbage;
1.3 liters of clean filtered water;
5 pieces. garlic;
2 pcs. large carrots;
43 g sugar;
28 g salt;
3 pcs. bay leaves;
spices to taste;
300 ml vinegar.

Cooking:

First of all, cut the cabbage in half, remove the stalk and outer leaves. Next, cut both halves thinly and place in a deep container.
Chop garlic cloves small cubes, peel the carrots and cut into strips. Then combine the ingredients.
Take water into a saucepan, add sugar, salt, 100 ml sunflower homemade butter, spices. Mix everything well and put on fire.
The resulting mixture should boil for 3 minutes.
The resulting marinade will need to cool slightly. Then you need to add vinegar to the mixture and mix well.
Place in pre-washed jars vegetable mixture, pour marinade. Cover the top with plastic lids, and when they have cooled, you can put them in the refrigerator.

Advice! While mixing the ingredients, do not press the cabbage too hard. Otherwise it will be too soft.

You can start tasting within 24 hours. It will be very tasty if you add butter and chopped herbs to the appetizer before serving.

Quick pickled red cabbage in large pieces with beets

Beautiful, aromatic, spicy and crispy slices of pickled red cabbage will be a wonderful appetizer for the holiday table. Many housewives have cooked vegetables with beets more than once, and pass this recipe down from generation to generation. The recipe is quite simple, even an inexperienced housewife will quickly master it.

For quick marinating red cabbage you will need:

1.5-2 kg of cabbage (no blemishes, dense);
1 PC. medium beets (without spoilage);
5-6 pcs. garlic (medium size).

Ingredients for marinade:

1 liter of purified water;
0.5 tbsp. table vinegar;
6 tsp. Sahara;
4 things. bay leaves;
3 tbsp. l. coarse salt;
10 pieces. black pepper.

Cooking process:

Divide the cabbage in half, remove the stalk and outer leaves, and cut into large pieces.
Grind the beets on a coarse grater.
Chop the garlic cloves (in strips).
Combine all ingredients and place in a jar.
To prepare the marinade, place a pan of water on low heat. Add salt, sugar, bay leaf and spices to the boiling liquid and cook for 8-9 minutes. Then take out the spices and add vinegar.
Cool the liquid and then pour it into the salad.
When the future pickling has cooled completely, close the jar with a lid and place it on the bottom shelf in the refrigerator. A day after preparation, pickled red cabbage can be served.

Important! When pouring the marinade, you need to be careful so that the hot liquid does not get on the walls of the jar, because the glass may burst.

Pickled red cabbage with beets keeps well in the cold for 2-3 weeks, the main thing is that it is hermetically sealed.

Cabbage marinated in soy sauce and honey

This cooking option is very fast, original and incredibly tasty. This time the dressing is prepared based on honey and soy sauce. This appetizer will fit perfectly into everyday meals and will also become a highlight of the holiday table. Even adherents of traditional dishes will appreciate this dish.

To prepare you will need:

1 PC. medium red cabbage;
60 ml vinegar;
50 g honey (preferably linden);
4 cloves of garlic;
70 ml soy sauce;
1 large onion;
spices and salt;
3 pcs. carnations.

Cooking process:

The first step is to wash the head of cabbage, remove bad leaves and cut the vegetable into small strips.
Next, finely chop the garlic and send it to the cabbage.
For the marinade you need to combine vinegar, honey and soy sauce.
Pour the prepared liquid over the vegetables and stir until all the cabbage is saturated with it.
Peel the onion and chop into rings. Fry the vegetable over low heat until it turns golden brown.
Transfer the prepared onion to the main vegetable and mix thoroughly.
Place the resulting snack in a jar, seal it with a lid and place it in the refrigerator.

You can eat pickles within a day. It is perfect for festive lunch and everyday treats, improving your mood and giving you a feeling of fullness.

Cabbage with aromatic spices

Red cabbage marinated with spices has excellent taste. To speed up the cooking process, you should make a hot marinade and pour it over the vegetables. If you use cold liquid for instant pickled red cabbage according to this recipe, then the preparation can be stored for the whole winter.

For cooking quick snack have to take:

1 medium cabbage;
3 tbsp. l. Sahara;
0.5 liters of vinegar;
1.5 tbsp. l. salt;
¾ liter of water;
7 pcs. cloves, cinnamon stick, 15 pcs. black peppercorns, 7 pcs. allspice peas.

Process for preparing a quick snack:

Chop the vegetable finely.
Next, you will need to prepare a marinade from all the ingredients listed above. Moreover, add vinegar before pouring the liquid into the container, otherwise it may evaporate.
Bring the resulting mixture to a boil and keep on low heat for 6-7 minutes.
Then you need to cool the liquid slightly and pour it over the vegetables.

If the snack is prepared for long-term storage, then the marinade should be cold.

Pickled cabbage with garlic and horseradish

This one is fast and easy recipe pickled red cabbage. To make the appetizer spicier, you need to add garlic or horseradish to it, as well as fragrant herbs, to impart aroma and healing properties.

To prepare you will need:

2 kg. red cabbage;
5 cloves of garlic;
30 g horseradish root;
Dill seeds;
10 currant leaves;
20 g salt,
20 g sugar;
1 tsp. ground red pepper;
1 liter of water;
parsley, tarragon and celery;
1 tbsp. 6% vinegar.

Sequencing:

The first step is to cut the vegetable into thin strips.
Twist the horseradish through a meat grinder.
Cut the garlic cloves into strips.
Sterilize jars.
Place the greens, dill seeds, currant leaves into the prepared containers, and then place the cabbage.
Then add pre-boiled marinade (salt, water and sugar). It is recommended to store the workpiece in a cellar or refrigerator.

Advice! When crushed, horseradish can cause tears, so it is better to place a bag over the outlet of the meat grinder so that the vegetable does not release the smell into the air.

Korean cabbage

This recipe is very popular among housewives. At proper preparation Korean cabbage is aromatic, crispy and healthy.

Ingredients for cooking:

1 kg red cabbage;
3 tbsp. l soy sauce;
1 medium onion;
3 tbsp. l. vinegar;
two cloves of garlic;
100 ml olive oil;
¼ tsp. cumin, coriander, ground hot pepper;
¼ tsp. salt;
1 tbsp. l. honey;
½ tsp. ground ginger.

Sequencing:

The cabbage needs to be chopped.
Next, add honey, soy sauce, vinegar to it, mix and leave to brew for an hour.
The onion should be finely chopped and fried until golden brown.
Drain the oil into the honey mixture and remove the onion.
Heat the marinade over the fire and then add it to the vegetables.

Terms and conditions of storage

The period and storage conditions for pickled cabbage depend on the container in which it was placed. If these are jars that are hermetically sealed, then you can enjoy such a snack for 2-3 weeks. But at the same time they must stand in a cool place. Best options are a refrigerator or a cellar.

Conclusion

Instant Pot Pickled Red Cabbage is original, tasty and healthy food. Since the vegetable undergoes slight heat treatment, all useful elements remain in it. The excellent appearance and taste of cabbage make it not only a snack for every day, but also a delicacy for a feast.

In our family Bell pepper they love it, that’s why we plant it every year. Most of the varieties that I grow have been tested by me for more than one season; I cultivate them constantly. I also try to try something new every year. Pepper is a heat-loving plant and quite whimsical. Varietal and hybrid varieties of tasty and productive sweet peppers, which grow well for me, will be discussed further. I live in central Russia.

Meat salad pork with mushrooms - a rural dish that can often be found on a holiday table in the village. This recipe is with champignons, but if possible, use Forest mushrooms, then be sure to cook it this way, it will be even tastier. You don’t need to spend a lot of time preparing this salad - put the meat in a pan for 5 minutes and another 5 minutes for slicing. Everything else happens practically without the participation of the cook - the meat and mushrooms are boiled, cooled, and marinated.

Cucumbers grow well not only in a greenhouse or conservatory, but also in open ground. Typically, cucumbers are sown from mid-April to mid-May. Harvesting in this case is possible from mid-July to the end of summer. Cucumbers cannot tolerate frost. That's why we don't sow them too early. However, there is a way to bring their harvest closer and taste the juicy beauties from your garden at the beginning of summer or even in May. It is only necessary to take into account some of the features of this plant.

Polyscias is an excellent alternative to classic variegated shrubs and woody ones. The elegant round or feathery leaves of this plant create a strikingly festive curly crown, and its elegant silhouettes and rather modest character make it an excellent candidate for the role of the largest plant in the house. Larger leaves do not prevent it from successfully replacing Benjamin and Co. ficus. Moreover, polyscias offers much more variety.

Pumpkin casserole with cinnamon - juicy and incredibly tasty, a little like pumpkin pie, but, unlike the pie, it is more tender and simply melts in your mouth! This perfect recipe sweet pastries for a family with children. As a rule, kids don’t really like pumpkin, but they never mind eating something sweet. Sweet casserole from pumpkin - delicious and healthy dessert, which, moreover, is prepared very simply and quickly. Try it! You'll like it!

A hedge is not only one of the most important elements of landscape design. It also performs various protective functions. If, for example, the garden borders a road, or there is a highway nearby, then a hedge is simply necessary. “Green walls” will protect the garden from dust, noise, wind and create a special comfort and microclimate. In this article, we will look at the optimal plants for creating a hedge that can reliably protect the area from dust.

Many crops require picking (and more than one) in the first weeks of development, while for others transplantation is “contraindicated.” To “please” both of them, you can use non-standard containers for seedlings. Another good reason to try them is saving money. In this article we will tell you how to do without the usual boxes, pots, cassettes and tablets. And let’s pay attention to non-traditional, but very effective and interesting containers for seedlings.

Useful vegetable soup red cabbage with celery, red onion and beets - recipe vegetarian soup, which can also be cooked in fast days. For those who decide to lose a few extra pounds, I would recommend not adding potatoes, and slightly reducing the amount of olive oil (1 tablespoon is enough). The soup turns out to be very aromatic and thick, and during Lent you can serve a portion of the soup with lean bread - then it will be satisfying and healthy.

Surely everyone has already heard about the popular term “hygge”, which came to us from Denmark. This word cannot be translated into other languages of the world. Because it means a lot of things at once: comfort, happiness, harmony, spiritual atmosphere... In this northern country, by the way, most of the time of the year there is cloudy weather and little sun. Summer is also short. And the level of happiness is one of the highest (the country regularly ranks first in the UN global rankings).

Meat balls in sauce with mashed potatoes- a simple second course prepared based on Italian cuisine. The more common name for this dish is meatballs or meatballs, however, the Italians (and not only them) call such small round cutlets meat balls. The cutlets are first fried until golden crust and then stewed in thick vegetable sauce- it turns out very tasty, simply delicious! Any minced meat is suitable for this recipe - chicken, beef, pork.

The chrysanthemum is called the queen of autumn, because it is at this time that its bright inflorescences decorate the garden. But chrysanthemums can be grown throughout the season - from February to December, and in heated greenhouses - even during the winter months. If you organize the process correctly, you can sell planting material and chrysanthemum flowers all year round. This article will help you understand how much effort it takes to grow chrysanthemums in large quantities.

Homemade muffins are a simple recipe with figs, cranberries and prunes that will satisfy even an inexperienced novice pastry chef. Delicious cupcake made with kefir with cognac and dried fruits will decorate any home holiday, and besides, such pastries can be prepared in less than an hour. However, there is one important point - dried fruits must be soaked in cognac for at least 6 hours. I advise you to do this the day before cooking - they will soak well overnight.

ABOUT taste qualities and benefits of fruits walnut I think everyone knows. Surely, many, taking tasty kernels out of the shell, asked the question: “Shouldn’t I grow it on the plot, and from the nuts themselves, because in fact these are the same seeds as other plants?” There are many gardening myths and legends surrounding the cultivation of walnuts. Half of them turn out to be untrue. We will talk about the features of growing walnuts from nuts in this article.