Traditional recipes

Chicken with sour cream and pickles

Chicken with sour cream and pickles

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The chicken meatballs are cleaned, washed and dried.

Sprinkle with salt, pepper and paprika on all sides.

Peel the onion and finely chop.

Cut the cucumbers into rounds and let them drain.

The mushrooms are passed under running water and drained.

Put the oil in a saucepan and fry the meatballs on all sides for 10 minutes.

Add the onion and cook for another 5 minutes.

Add cucumbers, mushrooms, wine and cook for another 10-15 minutes.

Add the mustard and 200g of sour cream and cook until slightly reduced, 15-20 minutes.

Add the rest of the cream and season with salt and pepper.

Let it boil until it drops and bind the sauce and the meat is done.

I put it in the oven for 15-20 minutes until it dropped as much as I wanted.

It can be eaten hot with your favorite garnish.

Good appetite!

How to store these pickled cucumbers in jars & # 8211 pickles?

I moved the jars to the cool, ready-made pantry. In the first days the juice will be cloudy but after 2-3 weeks it will clear itself. In warmer rooms it is possible for any pickle to foam, to bandage on the lids (to wake up). Open the lid so that the gas comes out and put it back.

If the die (fermented brine) shows signs of & # 8222 baling & # 8221 you must ventilate (pritociti) these pickles. Open the lids, drain the mill into a bowl and pour back. This process oxygenates the brine. If you put pickles in barrels you will need to blow air with a hose & # 8211 as described in pickled cabbage recipe.

The pickling of the cats lasts between 6-8 weeks. They last well for 2 years in cool rooms.

How good will be this salad of sliced ​​pickles, crispy and flavored with some nice pork or beef steaks! They taste exactly like the whole ones, whose recipe I published 2 years ago and has already been tested by several thousand readers & # 8211 you can find it here.

Try this too pickles recipe & # 8211 pickled cucumbers sliced ​​in a jar!

What is the pickle brine recipe?

Pickled brine is a saline solution composed of water and salt. Salt should never be used & # 8211 I use rock salt, coarse. To each liter of water I put a good spoonful of salt & # 8211 20 g weighed. A 3 L jar holds 2 kg of cucumbers and 1.5 L of brine. In a pot I boiled the water together with the salt and let it boil for 5 minutes. I put out the fire and waited 10 minutes. Not all brine will enter now & # 8211 will remain a part that will be completed the next day.

We placed the jars on metal knife blades (or on metal trays) & # 8211 their role is to prevent the glass from cracking by taking over and dissipating heat. I poured the brine over the cucumbers in the jar, covering them completely with it.

The brine should be 1 finger over the cucumber.


Foodblogger at Savori Urbane. #savoriurbane

Ready for the first day! I covered the jars with saucers or saucepan lids and left them on the kitchen table for 24 hours.

During this time, the cucumbers begin to ferment and foam. The foam is left in the jar, not thrown away!

It can be seen that they have already started to change color.

The next day I filled the liquid level with the rest of the cold brine (I told you it stays a little aside & # 8211 so, about 100-200 ml of jar) to be full to the brim. Now vinegar also appears in the equation. I put a tablespoon of vinegar in each jar. It will keep crispy and hard cucumbers for many months (over 12 months).

How to prepare pickles in brine

First of all, I choose pickles for picking by hand, piece by piece. Be strong, small or medium and as straight as possible. The curved ones are difficult to place in jars and cannot be stuffed properly. So I did this time and came from the market with nets full of about 12 kg of cucumbers. I got 6 large 3 L jars.

First I washed the cucumbers in 2-3 cold waters & # 8211 they put some kind of down on them, dried flowers, earth etc. I drained them well and placed them in plastic bowls. I also washed the jars well.

I cleaned the horseradish and split it into long strips. I cleaned the garlic cloves and cut them into 2-3 pieces. I washed the hot peppers and I also prepared the bunches of thyme and dried dill. My hot peppers were raisined on a shelf in the fridge (I forgot about them) but they are very good for pickles.

Here is the well-known Beef Salad, which is actually neither a French specialty nor beef as specified in the title. The most well-known version in our country is the one with chicken. It's a salad & hellip Continue reading & rarr

Ingredients: 7 eggs a liver pate a pickled donut / 2 pickled cucumbers 150 gr ham 1 lg mustard oil 1 lg sour cream yogurt sea salt freshly ground pepper Preparation: Boil hard boiled eggs. (6 pieces- one & hellip Continue reading & rarr

Pickled and fresh cucumber salad is the cucumber salad from my childhood, during the holidays spent in the country, in Vrancea. My mother's sister prepared this sensational salad that often accompanied the bean stew or omelet.

Pickled and fresh cucumber salad has surprising tastes and textures. Only pickled summer cucumbers are used in brine. The dressing is made from cucumber juice with a little olive oil (my aunt didn't put any oil at all) and water.

I don't know how to tell you, but I can't imagine summer without pickles, and when I have the jar in front of me I remember my aunt and this salad. She was the eldest of 6 siblings, and her mother is the youngest. It's as if I want to give back a little time to be a carefree child who climbs the fountain (and my aunt freezes with fear), runs all day long with the children from the village, then climbs the plum tree looking for the biggest fruits, but still crude. I divided the summer holidays between my aunt from Gugesti and my godmother from Dumbraveni. I stayed in Dumbraveni for the longest time, but my godmother didn't make this salad or I don't remember tasting it at her.

There are no predetermined quantities for making pickled cucumber salad. Everyone will make their own salad, but I recommend you try equal amounts of pickles and fresh cucumbers, pickle juice and water.

I like to eat this cold salad. I leave it in the fridge for 2-3 hours, during which time the flavors become friends. I put the onion in the salad from the beginning.

Dill is the one that brings the final aroma. Do not omit anything from the list of ingredients. Adjust the quantities.

And, if you follow my aunt's instructions, this salad needs a spoon, not to be eaten with a fork. In addition to cucumbers, the juice also includes cucumbers. Be sure to try it with beans! I'm insistent, but I really like the combination.

Now I let you see what you need and how to prepare pickled and fresh cucumber salad.


6 medium sized pickles & # 8211

6 fresh cucumbers of medium size

100 ml of juice from the cucumber jar

I cut the pickles and the fresh slices.

I put them in a bowl, added chopped Julien onion, water, cucumber juice, chopped dill and olive oil.

I mixed them, covered them with cling film and put the bowl in the fridge for 2 hours.

It is good, refreshing, so I invite you to try it too.

If you want to prepare other simple recipes, I invite you to see some video recipes and maybe subscribe to the channel YouTube.

If you want to share your networks, I am waiting for you in the group I cook with friends


Recipe of Bulgarian cucumbers in vinegar for the winter I propose to you today, it belongs to my mother. Unlike the recipe for cucumbers in vinegar or pickles in the sun I have on the blog, it requires boiling. Cucumbers are crispy, sweet and sour, absolutely delicious. It is very simple to prepare and, taking into account a few simple rules, you will get the tastiest pickles.

  • for 10 jars of 800 grams
  • 5 kg of Bulgarian cucumbers
  • 500 ml of 9-degree wine vinegar (50 ml for each jar)
  • 10 teaspoons coarse salt for pickles (not once)
  • 10 teaspoons of sugar
  • 5-6 carrots
  • garlic
  • sliced ​​onions
  • black peppercorns
  • mustard seeds
  • Bay leaves
  • dill branches with flowers

How to prepare Bulgarian cucumbers in vinegar

We start by washing and sterilizing the jars and lids. As I tell you in every canning recipe, sterilizing the pots and lids in which we will prepare the goodies for the winter is extremely important.

Here (click), you can read the full article.

Then wash the cucumbers and carrots very well in several waters.

On the bottom of each jar place a sprig of dill, a puppy, two cloves of garlic (depending on the size), a few slices of onion and 50 ml of vinegar. Place the cucumbers and alternate them with dill sticks. On top put a bay leaf, a dill flower / twig, a teaspoon of salt and a teaspoon of sugar. Top with a teaspoon of mustard seeds and half a teaspoon of black peppercorns.

Fill with enough water to cover the entire contents.

Wipe the edges of the jars and staple or screw the lids on. Place them in a large pot, on the bottom of which you put a kitchen towel. Pour enough water to cover the jars with one finger and simmer for 20 minutes, over low heat, from the moment it boils.

Allow the jars to cool in the bowl. Then you can take them out, wipe them, label them and put them in the pantry. Good job and good appetite!

Other delicious canned recipes, find here (click).

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Bulgarian pickles

2. Cut the onion, carrots, celery and garlic according to your preferences and add them to the jar, taking into account the aesthetic aspect.

3. In a pot, put water with salt, sugar, pepper, bay leaf and mustard and boil until boiling.

4. Pour hot water into jars, put the lids in jars and boil them in a bain-marie for about half an hour.

5. After they have cooled, put them in a cool place in the pantry.

You have to see it too.

Bulgarian pickles

2. Cut the onion, carrots, celery and garlic according to your preferences and add them to the jar, taking into account the aesthetic aspect.

3. In a pot, put water with salt, sugar, pepper, bay leaf and mustard and boil until boiling.

4. Pour hot water into jars, put the lids in jars and boil them in a bain-marie for about half an hour.

5. After they have cooled, put them in a cool place in the pantry.

You have to see it too.