Veres pickled cucumbers are fragrant, crispy and elastic cucumbers. They have a moderately salty and at the same time sour-sweet taste.
Whole fresh cucumbers, drinking water, acidity regulator (alcohol vinegar for food purposes), iodized salt, granulated sugar, salted dill, salted horseradish leaf, dried garlic, bay leaf, dried capsicum.
The taste of eggplants in adjika is rich, soaked eggplants become tender and juicy, and adjika gives them a sharpness. Eggplant in adjika is served as an addition to hot meat with a side dish of boiled rice or mashed potatoes. They can also be eaten simply with rye bread toasts. They are combined with other Caucasian dishes, for example, with shish kebab or khachapuri. Eggplant in adjika can also be used as a sauce, for example, for boiled potatoes, spaghetti, barbecue.
Lightly salted tomatoes are a delicious snack that has a delicate, but at the same time savory and spicy taste.
Usage: lightly salted tomatoes can be eaten as a separate dish or in combination with a side dish. They will serve as an excellent addition to meat and potato dishes.
Benefits: low-salted tomatoes, unlike traditional salted ones, remain strong and not watery.
Caloric content: 100 g of a dish — 30.8 kcal, proteins — 1.3 g, fats — 0.3 g, carbohydrates — 6.6 g.
Ingredients: Cherry tomatoes, sugar, chili pepper, salt, acidifier citric acid, garlic, horseradish leaf, dill umbels, spices.
The taste and aroma of pickled tomatoes are "Kherson-style": slightly acidic, moderately salty with a well-defined aroma of spices and herbs. Pickled tomatoes "In Kherson style" can be used as an appetizer, as well as as an addition to any festive dinner.
Ingredients: peeled tomatoes, onion, sugar, salt, parsley, dill, garlic, vinegar from acetic acid, black pepper, bay leaf.
Country of origin: Germany
Juicy, flavorful tomatoes infused with aromatic garlic — a true homemade-style delicacy that looks just as inviting in the jar as it tastes on your plate.
Grape leaves go well with meat, bacon, various smoked meats, honey and legumes.
In cooking, grape leaves are used fresh, but they can be frozen and preserved.
