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Corn in vinegar (Motan recipe)

Corn in vinegar (Motan recipe)

It is a very old recipe. In the original one, clean the corn in milk from the cobs. Now that there is frozen it can be done at any time. It is very good in salads and a substitute for capers.

  • 400g corn in milk (frozen)
  • VINEGAR (depending on how much you need)
  • 1 part wine vinegar 9%
  • 5 parts water
  • 1 tablespoon salt per liter of composition
  • 5 tablespoons sugar per liter of composition
  • 5-7 peppercorns per liter of composition
  • 1 bay leaf per liter of composition
  • 1/2 teaspoon mustard seeds per liter of composition

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Corn in vinegar (Motan recipe):

Boil the corn in salted water until done. (15-20 minutes).

Drain, rinse with cold water and allow to drain and cool.

Boil the vinegar for 2-3 minutes.

Drain the corn into jars, leaving room for a vinegar finger.

Pour the hot vinegar into the jars placed on the folds and wrapped in wet towels.

Stir the air out, top up with vinegar and put the lids on.

Wrap in a blanket and leave to cool until the next day.

They are placed in the pantry and are good to use in 3-4 weeks.

They are used in salads.

Good appetite!

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First of all, wash very well and scald the containers in which you will put the pickled cabbage.

On the bottom of the bowl put washed dill and thyme branches. Pickled cabbage must have the aroma of dill and thyme.

Peel a squash, grate it and squeeze the juice.

Put a teaspoon of salt in the empty part and place the cabbages in the can with the side where you put the salt up.

Add dill and thyme sprigs and, if you want the cabbage and juice to have a pink color, intersperse red cabbage cut into quarters or pieces of beetroot.

And for a yellow color, put a handful of corn kernels. Apple or quince slices will give a special aroma to the cabbage.

Continue like this until you fill the cans, taking care to leave room for the brine that must completely cover the cabbages.

Cover the can and leave the cabbage without liquid until the next day, during which time the salt dissolves and the cabbage softens easily.

Mini pizza & # 8211 a simple and easy recipe, ready in 15 minutes

Sometimes we are too tired and no longer have the strength to cook. For those days, we can use this simple recipe. So we will immediately make some portions of mini pizza. The recipe is explained step by step in the lines below. Try it and enjoy the result!

Pizza ingredients:

  • 5 cakes or sticks, mozzarella or cheese
  • Vegetables (I used mushrooms, zucchini and tomatoes)
  • Salami, dried herbs (oregano or basil)
  • Optional: arugula or fresh spinach

Ingredients for tomato sauce:

  • 390 gr tomatoes with canned basil
  • 2 teaspoons balsamic vinegar, 2 cloves crushed garlic
  • 1 teaspoon dried oregano, 1 tablespoon olive oil
  • Ground salt and black pepper (to taste)

Method of preparation:

Preheat the oven to 200 degrees. Mix all the ingredients for the tomato sauce (basil tomatoes, balsamic vinegar, garlic, oregano, olive oil, salt and pepper).

We lined a large tray with baking paper. Spread the cakes in the pan. Grease them with tomato sauce (instead of tomato sauce we can use pesto).

Cut the salami into slices and place it on the cakes in the pan. Add the sliced ​​vegetables. Put in the middle mozzarella or grated cheese and a pinch of dried oregano or basil.

Put the tray in the oven and bake the 5 mini pizzas for 7-9 minutes, until the cheese melts. We can put arugula or fresh spinach on top.

We can add on the pizza and pressed ham, corn or even pineapple. Good appetite and increase cooking!

If you liked this recipe, share it with your friends. Surely they will want to try it too.


I would very much like you to be by my side to enjoy these delicious sticky chicken wings marinated in yogurt the day before. They are juicy and tender, they have an irresistible aroma of ginger and garlic combined with soy sauce and fresh pineapple juice, and their special taste complemented by the sticky icing in the sweet-sour sauce makes you not stop until the last bit.

Apart from the fact that they have to stay marinated for as long as possible, they are extremely easy to prepare and are ready in less than an hour with just a drop of oil and without too much trouble in the kitchen.

I recommend this recipe, especially since it is quite versatile in that you can marinate meat in any kind of ingredients you want, from beer, or wine to the well-known sauces of soy, Oyster, Teriyaki, Hoisin, etc., or countless spices and herbs that you can add for extra flavor.


For the marinade:
  • 125 gr. yogurt
  • 50 ml. soy sauce
  • 25 ml. sauce worcester
  • 1 tablespoon mustard
  • 2 tablespoons ketchup
  • ½ teaspoon grated ginger
  • 2 cloves of garlic
  • ¼ teaspoon freshly ground pepper
For the sweet-sour pineapple sauce:
  • 80 ml. soy sauce
  • 150 ml of fresh pineapple juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon wine vinegar
  • 3 tablespoons honey
  • ½ teaspoon chili flakes
  • 3 slices of chopped ginger
  • 3 cloves grated garlic
  • 1 tablespoon starch
  • 1 tablespoon sesame seeds
For the gasket:

Preparation method:

Always marinate the fins for at least an hour or overnight

It is an essential stage for tenderness and taste. The longer they stay in the marinade, the more they will take over the aromas of the marinade and will blend very well.

1 Place the portioned wings in a bowl and mix well with all the ingredients prepared for the marinade. Cover the bowl with foil and let it cool for at least an hour or overnight.

2 Before putting them in the oven, let them stay at room temperature for at least half an hour and set the temperature to 190 ° C. Place them in a non-stick pan sprinkled with a tablespoon of oil and bake them for about 45 -50 minutes.

3 When they are well browned and quite penetrated, place them in a bowl and cover them abundantly with the sweet-sour pineapple sauce for which you can find the recipe below.

Cucumbers in vinegar (Bulgarian)

We clean and wash the carrot and onion. We cut the onion into scales and the carrot into rounds.

Place the cucumbers in the jar and add the onion and carrot. In each jar we put a teaspoon of salt, 2 teaspoons of sugar and 60 ml of vinegar (4-5 tablespoons). Add a teaspoon of mustard seeds and 7-8 peppercorns. Fill with water and seal the jars. We boil them in larger pots on the bottom of which we put several layers of paper. Boil them for about 15-20 minutes, until the cucumbers change color. We let them cool in the water in which they boiled and store them in the cellar or pantry.

Dried tomatoes in oil

So: simple as hello! You take the tomatoes, wash them, cut them into slices, but be careful to keep them about the same

Traditional donuts

Clean the donuts and cut them into quarters. Make a bath of water, vinegar, spices, salt, honey, oil. When