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Spicy zucchini in a jar

Spicy zucchini in a jar

Peel a squash, grate it and cut it into strips. We clean the carrots and put them through the large grater. Put a large pot on the fire, add water, salt, sugar, oil and vinegar. When the liquid starts to boil, add the zucchini, mix, reduce the heat to a moderate heat, cover and simmer for 10 minutes. Add the garlic and carrot and leave for another 5 minutes, stirring from time to time. Fill the jars, which have previously been washed and sterilized in any way. Close with a lid and sterilize for 7 minutes.

Good appetite!

Carbohydrate foods & # 8211 Ideal for weight loss

Reducing your carbohydrate intake is a great way to lose weight, but many people get confused when they need to adopt a low-carb diet.

How do you plan meals and prepare your shopping list without relying on carbohydrates such as bread and pasta?

Here's an easy way to start your low carb diet list. Once you've bought these ingredients, you can more easily plan your low carb meals, and keep a diet without feeling overwhelmed. to stay.

Before you start shopping, it is important to remember to always check food labels & # 8211. Look at the carbohydrate content, but also the sugar and nitrogen content. The smaller it is, the better.

Meat and protein

  • Lean meat such as poultry and beef
  • Fish and shells
  • Tofu
  • Beans
  • Green beans
  • Cauliflower
  • Artichoke
  • Broccoli
  • Spinach
  • Asparagus
  • Zucchini
  • Yellow zucchini
  • okra
  • Pepper
  • Cucumbers
  • Brussels sprouts
  • Bean sprouts
  • Mushrooms
  • radishes
  • Lettuce
  • Celery
  • Chinese cabbage
  • Cabbage
  • Tomatoes
  • Kale
  • Leek
  • turnips
  • Snow peas
  • Eggplants
  • Raspberry
  • Cranberries
  • Strawberries
  • Blackberries
  • Cantaloupe
  • Lemon and limes
  • Rhubarb
  • Passion fruit
  • Coconut
  • Cranberries

The following fruits have a high sugar content, so it is better to eat them in moderation:

  • Oranges
  • Grapefruit
  • apples
  • pears
  • Peaches
  • Sour cream
  • Cow cheese
  • Unsweetened yogurt, including Greek yogurt
  • Hard and soft cheeses
  • Cottage cheese
  • Eggs
  • Cheese cream
  • Butter

Herbs and other spices

  • Garlic
  • Onions
  • Jalapeno and other hot peppers
  • Basil
  • Oregano
  • Thyme
  • Rosemary
  • Turmeric
  • Mustard seeds
  • Mint
  • Curry powder
  • Cinnamon
  • Fennel

Other products:

  • Balsamic vinegar
  • Olive oil
  • Coconut oil
  • Lemon juice
  • Walnut flour or other gluten-free flour
  • Butter
  • Nuts and seeds

Snacks and drinks

  • Coffee
  • What do you have
  • Flaxseed
  • Nuts and seeds
  • Beef pastrami
  • Peanut butter
  • Almond butter
  • Pickles with dill

Use these lists to create your own low carb meal & # 8211 you can add or give up certain foods, depending on what you find in the store.

It may be a challenge at first, but over time, results will appear and you will be satisfied.

Pickled zucchini

In the middle of the summer season, ripen very useful and surprisingly beautiful vegetables - zucchini. Squash, they are pumpkin and squash cousins ​​and belong to the pumpkin family. These incredibly tasty fruits should definitely be prepared for winter, so that later you can satisfy your family with delicious snacks.

Pickled pumpkin recipes which are presented below, you can buy not only separately, but also as an assorted salad included in vegetable mixes, which is undoubtedly a winning option when serving.

So, 3 recipes for homemade patissons:

1. Pickled cabbage without sterilization

Based on a 3-liter jar, it is necessary to select young, fresh, not excessively green-white or green-yellow pumpkins of small size, wash them well and remove the remnants of the ovary and stems.

The recipe for spices for marinating zucchini is the same as for marinating zucchini - 4-5 fresh dill and celery, 2-4 horseradish leaves, 1-2 red hot pepper pods, 3-5 cloves of garlic.

The prepared washed herbs and spices should be placed on the bottom of a clean dry jar, and the zucchini should be placed well on top and pour boiling water over them for 30 minutes and drain. Prepare a marinade from the water drained from the cans, at the rate of 5 liters of water, 200 g sugar, 175 g salt and 200 g 9% vinegar, pour the boiling marinade over the jars of pumpkin to the top, so that part of the marinade is pour over and roll.

2. Cucumbers and marinated pumpkin for the winter.

A grade 10 appetizer, made from zucchini with bell peppers & # 8211 a slightly spicy, sweet-sour taste!

Today, dear lover of delicious dishes, we present you a wonderful recipe for pumpkin with vegetables in a jar. It is a great snack & the perfectly chosen proportions allow you to get an excellent bouquet of aroma and taste. The zucchini in combination with the juicy summer tomatoes and the incredible aroma of the peppers are simply gorgeous! The sweet-sour appetizer, moderately spicy and with a crazy aroma will be the number 1 dish for your winter meal. The spicy vegetable snack combines perfectly with boiled potatoes, pasta, any cereal. It tastes so intense that you will completely forget about the meat.


Note: see Measurement of ingredients


1. Wash the sweet peppers and remove the stalk with seeds. Cut the peppers into slices. Wash the tomatoes, remove the stalks and cut them into large cubes. Peel an onion, wash it and cut it into quarters. Peel the garlic and wash the greens well.

2. Put all the vegetables, garlic and greens through the mincer. Put the chopped ingredients in an enameled saucepan.

3. Wash the zucchini and remove the ends. Cut the zucchini into cubes, then put them in the pan with the chopped vegetables. Pour the vegetable oil into the pan with the vegetable composition, add the sugar and salt.

4. Put the pan on the fire and bring the composition to a boil. Boil the flavored composition for 30 minutes, then pour the vinegar, stir and turn off the heat.

5. Pour the summer delicacy through sterilized jars and staple them with lids. Put the jars upside down, cover them with a blanket and let them cool completely.

Prepare the spicy potatoes in the oven & # 8211 spicy wedges

I chose the potatoes in such a way that they are approximately equal in size, so that they boil at once. Boil the potatoes in their skins for about 20-30 minutes, depending on their size. I put a large spoonful of salt in the water. They will not come out very salty, but they will taste good. It is tested with a fork to see if they are cooked well. After boiling, leave to cool a bit and peel.

In a tray that I lined with wrinkled baking paper (I crumpled it because it fits perfectly after the tray) I cut the potatoes into 4-6 pieces.

I seasoned the potatoes so that they were fragrant and spicy, with salt, pepper, hot and sweet paprika and cumin. Of course you can not make spicy potatoes or use other spices, according to taste. Finally I sprinkled the potatoes with a little sunflower oil (about 50 ml).

Bake spicy potatoes in the oven & # 8211 spicy wedges

Bake these spicy potatoes in the oven for about 40 minutes at 180 ° C. After the first 15 minutes, take them out of the oven and return them with a spatula, so that they brown on the other side.


Foodblogger at Savori Urbane. #savoriurbane

Marinated tomatoes in pumpkin in a jar!

You will be amazed at how tasty this preserve is! It looks exceptional!


-red tomatoes and squash (as much as fit in the jar)

-currant or cherry leaves

-horseradish leaves - optional

-3-5 black peppercorns and allspice

For the marinade:

-2 tablespoons salt with a small tip.


1.Wash the tomatoes, then prick them 2-3 times with a toothpick in the back region. This way the tomatoes will not crack.

2. Remove the zucchini stalks and cut them into rounds about 1 cm thick.

3.Take a knife or lid with the right diameter and cut the middle of the pumpkin slices so that you can insert the tomatoes.

4.Sterilize the jars and boil the lids beforehand.

5. At the base of the jars, place cherry or currant leaves, dill, bay leaves and garlic.

6.Then fill them with pumpkin and tomatoes and add black peppercorns and allspice or pepper mixture. Don't forget to add the bell pepper.

7. Pour boiling water to the edges of the jars, cover with lids and leave for 15 minutes.

8. Drain the water, bring it to the boil, pour it back into the jars, cover them with lids and leave them for 10 minutes.

9.After draining the tomatoes a second time, add salt and sugar to the pan with the liquid, according to the proportions, bring the marinade to a boil and cook for 2-3 minutes.

10.Pour the vinegar into jars, then fill them with boiling marinade.

11. Close the jars tightly, turn them upside down, cover them and let them cool completely.

You can keep the jars of tomatoes in the pumpkin at room temperature. The recipe is simple, and the result - appetizing.

Pickled peppers in a jar with herbs and garlic & # 8211 a simple recipe for hot peppers, only good to eat in winter

Today I present you a delicious recipe for pickled peppers in a jar. You will definitely be delighted by the special taste of the peppers. Here are the ingredients you need and how to prepare this simple recipe.

Necessary ingredients for pickled peppers in a jar, with herbs and garlic:

  • 3 kg bell peppers, 3 heads of garlic
  • 1 bunch of dill, 200 ml of sunflower oil
  • 400 ml vinegar, 200 gr sugar
  • 3 tablespoons salt

Method of preparation:

Wash the bell peppers and remove the seeds. We then cut them into large pieces or into strips. Chop the garlic and finely chop it.

Wash the dill and let it dry on a paper towel. We then cut it into small pieces.

Then prepare the marinade. Pour oil, vinegar, sugar and salt into a saucepan. Put the pan on the stove and let the marinade boil.

Put the peppers, in portions, in the boiling liquid and leave them there for about 3 minutes.

Immediately transfer the pepper into jars. Add garlic and dill in jars. Pour the remaining liquid into the pan, directly into the pepper jars.

We screwed the lids well. Cover the jars with a thick blanket or towel and let them cool slowly overnight. The next day, after the jars have cooled completely, we store them in a dark and cold place, preferably in the cellar or pantry.

If you don't like dill, you can replace it with other herbs, such as parsley or coriander. Try our recipe for bell peppers in a jar and fill your cellar with pickles for the winter. Have fun with your loved ones and increase your cooking!

Recipe: spicy pumpkin, put in a jar with onions and tomatoes

The chef from Resita, Uica Mihai, offered us a short recipe about how we can prepare a real delicacy for winter.

- about three kilograms of young pumpkins, peeled, cut into rounds and grilled with salt and pepper.

- one kilogram of finely chopped onion hardened in oil with salt, pepper, sugar and a drop of balsamic vinegar.

- a kilogram of sliced ​​tomatoes.

- three heads of garlic given through a blender with a quarter of a liter of oil and two hundred milliliters of vinegar

In sterilized jars intersperse zucchini, onions and tomatoes. I heat the garlic sauce to sixty-seventy degrees, pour it into jars, cover and put the jars in bainmarie covered with water, for forty minutes.

This spice is good in winter eaten next to roasts or sausages, or as my German wife does, spread slices of toast with lard, put spices on top and eat breakfast with mint tea. It's really a great match, "says Uica.

Marinated zucchini & # 8211 Quick and easy recipe, as her mother used to make it

My mother makes the best marinated pumpkin. Although she uses a very simple recipe, she manages to surprise us every year with her tasty pumpkins. This year I decided to put some jars of marinated pumpkins for the winter. You can find the recipe below.


  • 2 kg of pumpkin, 4 tablespoons salt
  • 200 ml of vinegar, 2 cloves of garlic
  • Basil, parsley
  • 150 ml of sunflower oil

Method of preparation:

We wash the pumpkins and cut them into very thin slices (we can use a vegetable cleaner to get as thin slices as possible). Put the pumpkin slices in a bowl and sprinkle salt over them.

After about half an hour, remove the juice released by the pumpkin.Pour vinegar over the pumpkin and set aside again for 30 minutes. We slipped them in again.

Put the zucchini in a strainer and rinse them under a stream of cold water. In a large bowl, place the chopped basil and parsley. Peel the garlic cloves and cut them into small pieces, then add them to the bowl of herbs.Pour oil and mix well. Add the squeezed zucchini to this bowl and mix lightly. If you want the zucchini to be slightly spicy, you can add a little chilli.

We put the pumpkins in smaller jars.We wipe the mouths of the jars so that no traces of fat remain. If oil remains on the mouths of the jars, the lids will not close properly.

Sterilize the pumpkin jars for 20 minutes at a temperature of 90 degrees. Then let them cool. After they have cooled completely, we store them in a dark and cool place, preferably in the basement or pantry. Good appetite and increase cooking!