Pickling recipes

Old-fashioned spice blossoms

The oranges are washed, cut lengthwise in thin boats. Flower and impurities in the skull are cut away. The orange boats are cut on a dish in paper-thin triangles. The cores are gradually removed. The apples, the juice on the dish and the water come in a saucep

Apricot jam-yolk

The rinsed apricots are soaked in the water for 3-12 hours, grind through the meat machine together with the puffed plums and boil softly under low approx. 30 min. The sugar is sprinkled in. The marmalade is boiled with stirring for 5-10 minutes, foamed and ad

Orange marmalade plum

The oranges are washed, cut lengthwise in thin boats. Flower and impurities in the skull are cut away. The orange boats are cut on a dish in paper-thin triangles. The cores are gradually removed. The apples, the juice on the dish and the water come in a saucep

Hyldebærmarmelade

Slowly pour shelf berries and apples into the small amount of water that comes with the rinse. Boil it for 10 min. Stir in sugar and continue boiling for 10 minutes. Since it is a small portion that is quickly eaten, preservative is redundant. Neither does the

Counted jams

The ribbed shrubs are rinsed and drained. The apples are rinsed, divided and freezed for flower, stem and kernel houses. They are cut well and mixed with the berries. The fruit is heated mildly under low heat and boiled approx. 15 min., Until the apples are te

Apple-hyldebærmarmelade

The ribbed shrubs are rinsed and drained. The apples are rinsed, divided and freezed for flower, stem and kernel houses. They are cut well and mixed with the berries. The fruit is heated mildly under low heat and boiled approx. 15 min., Until the apples are te

Elderberry juice for toddies and soup

The coarse stalks are removed. The rinses are rinsed, mixed with apples, citric acid and water and slowly heated under low to the juices. The berries are boiled for 10 min. The juice is said from. The berries are boiled again in 1/4 liter of cold water, as all

Boiled shelfberry juice

The carriers are rinsed and do not need to be ribbed well, the coarse stems are removed. The berries and the crushed apples are poured with half of the water and boiled to the berries. The moss is hung for dripping in a juice bag. When the juice has run off