Do you want to diversify your assortment of blanks with something original? Make gogoshara in Moldovan according to our recipes and you will certainly become a fan of this snack dish.
Marinated gogoshara in Moldovan with honey for the winter
Ingredients:
Calculation for 4 jars of 700 g:
- gogoshara - 4 kg;
- water - 500 ml;
- honey - 200 g;
- salt - 30 g;
- vegetable refined oil - 400 ml;
- garlic - 4 heads;
- laurel leaves - 4 pcs .;
- apple cider vinegar 6% - 400 ml;
- peas of sweet pepper - 10 pcs .;
- cloves - 4 pcs.
Preparation
Gogoshary washed well in cold water, we get rid of the pedicels and seed boxes and cut into longitudinal segments. Also we clean garlic and cut each tooth into two or three parts.
In a large container we mix water, honey, vinegar, vegetable oil, salt, laurel leaves, pepper peas and carnation buds. Determine the dishes with the marinade on the fire and, stirring, warm up to a boil. We lower the pepper slices, bring it back to the boil, throw the garlic halves and let it boil for ten minutes.
We spread the gogoshares into pre-sterilized dry jars, pour marinade and roll them with sterile caps. We wrap the workpiece thoroughly with a warm blanket until it cools down completely, without forgetting to turn the cans upside down.
Marinated gogoshara in Moldovan with honey and celery
Ingredients:
Calculation for 8-10 jars of 700 g:
- gogoshara - 5 kg;
- honey - 200 g;
- salt - 60 g;
- vegetable oil - 1 l;
- garlic - 15 heads;
- laurel leaves - 10 pcs .;
- apple cider vinegar 6% - 500 ml;
- peas of sweet pepper - 30 pcs .;
- celery - 8-10 branches.
Preparation
Gogoshchary mine in cold water, wipe dry, save from seed boxes and pedicels and cut into four parts. We clean garlic and cut into plates of any size. We sterilize the jars, dry them and put them to the bottom of each of them with scalded boiling water and a dried twig of celery.
In a cauldron or a saucepan, mix the vegetable oil with honey, vinegar, salt, throw bay leaves, peas of sweet pepper and cooked garlic and set to fire. Warm up to a boil, stirring, and start in small portions to lay prepared quarters gogoshar. The amount of vegetable loaded into the marinade should be such that the vegetables can fully cover them. We let the gogoshares boil, we stand in a bubbling spicy mixture for a minute and immediately lay them out together with laurel and garlic according to prepared banks with celery.
We seal the jars with sterile lids, turn the bottom upside down and cover them thoroughly with a warm blanket for several days. The necessary marigold gogoshara soak up at the boil and start up the juice, so do not require pouring marinade.
Stuffed gogoshara in Moldovan for the winter
Ingredients:
Calculation for one 1.5-liter jar:
- gogoshara - 1 kg;
- onion - 200 g;
- apples - 1 kg;
- garlic - 5 denticles;
- salt - 10 g;
- granulated sugar - 45 g;
- bay leaves - 3 pcs .;
- vegetable refined oil - 100 ml;
- vinegar 9% - 45 ml;
- peas of black and sweet pepper-8 pcs .;
- water - 30 ml;
- lemon juice;
- parsley.
Preparation
Gogoshary washed, wipe dry, remove stems and remove the seed boxes. Apples are cleaned, grated on a grater and sprinkled with lemon juice. We clean, shinky onion and mix with apple
Mix the water, vegetable oil, vinegar, salt, sugar, we throw laurel leaves, peas, mix, we determine on fire and warm up to a boil. Fill the received marinade with our gogoshares, put them on the stove and pat them under the lid on light fire for thirty-five minutes. Hot put the stuffed gogoshara in the jar, pour the liquid in which they stewed, roll up the lid and determine the jars under the blanket bottom up to the complete cooling.