Jusai is a delicious green onion, similar in appearance and taste to garlic. It is very tasty not only in its natural form, but when added to salads, pastries and sauces. But what to do when his season passes and how to keep this product for the winter? Jusai can be eaten fresh, can be marinated or even frozen, spread out on sachets. Let's consider with you the recipe for cooking jusai for the winter.
How to pickulate jusai for the winter?
We bring to your attention the recipe of pickled green vitamin mixture from jusai, green onion and fennel, which, of course, will be useful to you in the winter. It can be used for cooking borsch , meat, second courses and even salads.
Ingredients:
- fresh jusai - 2 bunches;
- green onions - 1 bunch;
- dill - 1 bunch;
- laurel leaf - 1 piece;
- filtered water - 1 l;
- salt - 30 g;
- sugar - 30 g;
- table vinegar 9% - 1 tbsp.
Preparation
All the greens are well sorted, washed underwater and shaken to get rid of excess water. Now grind everything, put it in a deep cup and mix it. Further we prepare jars in volume of 500 milliliters, we wash out them with soda and properly we rinse. Then turn on a clean towel and leave to drain. After that, put a broken laurel leaf and a mixture of jusai and greens on the bottom of a dry jar, tightly tamping with your hand.
We put the banks aside, but we turn to the preparation of the marinade ourselves. To do this, pour a liter of filtered water into the pan, put it on the fire, bring it to a boil and sprinkle salt with sugar. If you need more marinade , then we increase all the ingredients exactly twice. The usual 70% table vinegar is bred in proportion - one part of the vinegar and seven parts of water to get a 9% solution. Then gently pour a glass of diluted vinegar in
The bottom of a large pot is covered with a clean towel, filled with water, brought to a boil and lowered into it a container with workpiece so that the water reaches the shoulders. Sterilize all 15 minutes, and then carefully take out the preservation with jussae and close with a special sunset key. We turn the jars upside down, check that the lid tightly adheres and the marinade does not drain. We lay a warm blanket on the floor, put the jars on it, wrap it with the remainder and leave it to cool down completely.