preparations
Category: Gardening
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CUCUMBERS EMERALD\u000d\u000a\u000d\u000aKeep the natural green color.\u000d\u000a\u000d\u000aCucumbers — 2 kg,\u000d\u000afennel (umbrellas) — 2 pieces,\u000d\u000ablackcurrant (leaves) — 5 pieces,\u000d\u000ahorse-radish (root) — 20 g,\u000d\u000acherry (leaves) — 5 pieces,\u000d\u000asalt — 75 g,\u000d\u000avodka — 50 g,\u000d\u000awater — 1,5 l.\u000d\u000a\u000d\u000aFresh green cucumbers (not outgrown!) to wash up, drench with boiled water and at once to dip into very cold water, then to lay densely in a 3-liter glass jar, shifting them the washed-up leaves and fennel. To fill in with the prepared cold salt solution...

The well-known plum sauce of Tkemali is perfectly combined with meat, a bird and fish. Components of dishes in combination with it disclose the taste, besides are digested better. The Georgian hostesses traditionally train Tkemali from a cherry plum or a bullace (a hybrid of plum and a sloe), ours – for the lack of a cherry plum in preparation use blue, red or yellow plums. To speak in any case, cook on the basis of Tkemali's recipe similar currant sauce (red) or a gooseberry. Classical Tkemali's feature is is
