Olga Syutkina reminds that it’s time to pickle watermelons.
Previously, it was simple, popular and almost ubiquitous, but now it is very original!
Small dark green watermelons, about the size of two fists, they have been salting in Russia from time immemorial.
Of course, in barrels.
And, of course, kept in cellars. I grew up in a place where watermelons were exactly like that.
So we always ferment one tub for the winter.
And besides them necessarily keg peeled apples. And still, in some tricky way, plums were pickled in a large bottle with a narrow neck, and then they were caught with a special small scoop on a long handle. Funny and inconvenient, but for some reason it was just that.
But how it turned out delicious! Especially watermelons — ice from the cellar, juicy, salty-sour-sweet. Not sour, namely fermented, slightly tingling tongue.
In general, thank God, there is something to remember.
Maybe that’s when the taste for food was born in me.
Where are these watermelons now?
Is that only in the Astrakhan region.
You and I have become accustomed to striped giants, so that they are sweeter and more ripe.
There are too few cellars with barrels, ferment is no longer possible. But there is a simpler way — to salt watermelons in banks.
For lovers of sweet-salty-garlic taste in one piece — salted watermelons with honey and garlic.
Unsuccessful unripe watermelon is the best for salting.
Ripe enough, but not quite crumbling, it is also quite suitable.
On the three-liter jar you will need:
- watermelon — 1.5 kg,
- 1 head of garlic,
- 3 tbsp. spoons of honey
- 2 tbsp. l salt,
- 2 tbsp. l Table vinegar 9%.
Prepare jars in advance — wash and sterilize over a boiling kettle.
What to do:
Wash the watermelon thoroughly and cut it into small segments, 2-2.5 cm thick, so that the jars pass into the neck.
Disassemble the garlic and peel it.
Fold in a jar pieces of watermelon, garlic and pour 1.5 liters of boiling water. Let stand 10 minutes and drain into a saucepan.
Add honey and salt, bring to a boil and pour watermelon, pour vinegar.
If there is, put clean currant leaves on top, close with a plastic lid, cool and put in the refrigerator.
The first test is not earlier than in a month.
For now season — eat fresh!
“The kitchen of my love” was the name of my first book. Since then, in addition to traditional gastronomy, my husband and I have taken up the history of Russian cuisine, have written a new book — “Uninvented history of Russian cuisine”.
She is about the past of our gastronomy, about how it arose and developed. About the people who created it.
Now comes the continuation of this work — already about the Soviet period. Together with readers, we are trying to figure out whether the Soviet cuisine was a logical stage in the development of the great Russian cuisine or was an accidental zigzag of history.
Here I will try to tell you about how sometimes a wonderfully story comes to our today’s world, to our kitchens and tables.
Recipes Olga Syutkina:
Chanterelles with chicken
There are a lot of different mushrooms in the forests now, but we will stop at chanterelles.
They are tiny, and huge, folded, something resembling gramophone pipes. See below.
The idea of the season: dovga
Cold soups are in many cuisines of the world. Russian okroshka and botvina from kvass, Belarusian holodnik, Bulgarian tarator, Spanish gazpacho ..
Despite the fact that Gogol’s “Evenings on a Farm near Dikanka” hinted at the Ukrainian origin of vareniki, they were prepared everywhere in Russia.
It is made from young beet leaves, spinach, sorrel, cucumbers and greens, and for its satiety they add noble white fish.