Gogoshara with honey for the winter

We offer you recipes incredibly delicious harvest for the winter from Moldovan cuisine. Marinated gogoshara with honey perfectly match any table and become one of your favorite snacks in the off-season.

Marinated gogoshara in Moldovan with honey - a recipe for winter

Ingredients:

• gogoshara - 3 kg;
• water - 500 ml;
• honey - 500 g;
• salt - 60 g;
• apple cider vinegar 6% - 375 ml;
• vegetable oil - 250 ml;
• garlic;
• laurel leaves;
• peas of black pepper;
• carnations .

Preparation

Immediately before the preparation of pickled gogoshares we will wash and sterilize jars, dry them and put two or three laurel leaves, ten peas of black pepper, two or three buds of cloves and two or three pre-peeled cloves of garlic to the bottom. This norm of spices is ideal for a 750 ml jar.

Gogoszars mine, we clear from pedicels and seminal boxes and once again we wash fruits to get rid of the remained seeds. Cut the peppers into two or four pieces, depending on the size of the fruit.

In a large enameled container, pour in water, vegetable oil and vinegar, add salt and honey, determine on fire and warm up to a boil. In small portions we load the gogoshara into the marinade, let them boil properly, immediately take out the noise and fill them with prepared jars of spices. We repeat this with all the peppers, let the marinade boil well, and pour the peppers in the jars. We roll up the containers with sterile lids and put the bottom up on the self-sterilization under a warm blanket until it cools down completely.

We keep the workpiece in a dark place and preferably in a cool place.

Marinated gogoshara in Moldovan with honey and cinnamon

Ingredients:

• gogoshara - 5 kg;
• honey - 325 g;
• salt - 30-50 g;
• vegetable oil - 500 ml;
• garlic;
• laurel leaves - 10 pcs .;
• apple cider vinegar 6% - 1 l;
• peas of sweet pepper - 10 pcs .;
• peas of black pepper - 10 pcs .;
• cinnamon - 10 g;
• cloves - 5 pcs.

Preparation

To prepare the marinade, mix the vegetable oil, vinegar, honey and salt, throw the laurel leaves, peas of black and sweet-scented pepper, cinnamon and cloves and put it on the fire. Warm the mixture to a boil, boil for five minutes, and blanch in it pre-washed, peeled and cut into several pieces of peppers for three to five minutes. We remove them with noise and add them to a separate container. At the bottom of each clean jar we lay about two to three cloves of garlic, fill them on the shoulders with wedges of gogoshara and fill with a hot marinade, in which they blanched. We determine the capacity for sterilization in hot water and maintain half-liter cans for seven minutes, and liter - twelve.

We roll up the containers with sterile caps, wrap them thoroughly and let them cool down. Approximately a month later, the stock will be infused and ready for use.