Stuffed pickles


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Peel an onion, finely chop it, put it in oil with a little water, after it has become translucent, add the cleaned rice and add a glass of water, so that the rice swells a little and leave it on low heat for approx. 5 minutes.

Meanwhile, prepare the gogonele, cut a lid, remove the core and if they are too salty, leave them in cold water for a while.

The rice composition is seasoned with salt and paprika. Mix with the minced meat, add the egg and mix until all the ingredients are well blended. Fill the gogonele with the meat composition, place in a heat-resistant dish, cover the gogonel stuffed with tomato slices, sprinkle with thyme, dill, bay leaf, peppercorns and dill and top with water to cover them. . Place, covered, in the preheated oven approx. 30 minutes. Then add the diluted broth and leave for approx. 10 minutes uncovered.

Serve hot with sour cream.


Step by step preparation of gogonele filled with adjica and pickled

Ingredient:

  • 1kg gogonele
  • 3 capsicums (gogosari)
  • 3-4 hot peppers
  • 1 clove of garlic
  • 1l apa
  • 50g coarse salt (never)
  • 50g old
  • 250ml vinegar
  • 1 aspirin (in a 1.5 l jar)
  • 2-3 strips of horseradish
  • a few celery leaves
  • 1 teaspoon mustard seeds

Method of preparation:

All vegetables are washed.
For the filling, cut and clean the peppers from seeds and stalks. Together with the garlic, they are given to the robot (meat machine) until a coarse paste is obtained. You get adjica, a kind of spicy pasta.

The donuts are cut in half, but not totally but a little more than half. Using a knife or a teaspoon, put the filling inside. About a teaspoon of adjica enters each gogonica. I cut a few in four, but I noticed that in the ones cut in two, the filling is better.

In a washed jar, place a few celery leaves (or dried dill) on the bow, a piece of horseradish and then place the gogonele so that they fit as much as possible and are with the cut side up.

We put a few more pieces of horseradish in the jar, and on top we put leaves and a teaspoon of mustard seeds.

For the marinade, proceed as follows: put water, coarse salt, sugar and vinegar in a saucepan. Lightly mix the composition and when it boils, pour it over the gogons, put an aspirin and close the jar tightly.

The jar with the gogonele filled with adjica is covered with a blanket or towels and left like this until it cools down.
In the end I tell you that these gogonele are absolutely delicious, sour pickles, but also a little sweet and spicy.


The donuts are washed. So do the hot peppers and drain. Clean and wash the carrots, garlic, celery and horseradish well. Hot peppers, carrots, celery and horseradish are cut into thin strips to better slip through the gogonele

Celery leaves, dill and thyme are placed on top of the jar.

Then the brine is prepared. Put a tablespoon of salt for each liter of water used. Bring the water to a boil and mix well until the salt melts. It should not be boiled.

After placing all the ingredients in the jar, add warm brine over them. If brine is needed, prepare it according to the same principles: one tablespoon of salt for every liter of water used.

The next day, close the jars tightly and put them in the pantry.


Step by step preparation of gogonele filled with adjica and pickled

Ingredient:

  • 1kg gogonele
  • 3 capsicums (gogosari)
  • 3-4 hot peppers
  • 1 clove of garlic
  • 1l apa
  • 50g coarse salt (never)
  • 50g old
  • 250ml vinegar
  • 1 aspirin (in a 1.5 l jar)
  • 2-3 strips of horseradish
  • a few celery leaves
  • 1 teaspoon mustard seeds

Method of preparation:

All vegetables are washed.
For the filling, cut and clean the peppers from seeds and stalks. Together with the garlic, they are given to the robot (meat machine) until a coarse paste is obtained. You get adjica, a kind of spicy pasta.

The donuts are cut in half, but not totally but a little more than half. Using a knife or a teaspoon, put the filling inside. About a teaspoon of adjica enters each gogonica. I cut a few in four, but I noticed that in the ones cut in two, the filling is better.

In a washed jar, place a few celery leaves (or dried dill) on the bow, a piece of horseradish and then place the gogonele so that they fit as much as possible and are with the cut side up.

We put a few more pieces of horseradish in the jar, and on top we put leaves and a teaspoon of mustard seeds.

For the marinade, proceed as follows: put water, coarse salt, sugar and vinegar in a saucepan. Lightly mix the composition and when it boils, pour it over the gogons, put an aspirin and close the jar tightly.

The jar with the gogonele filled with adjica is covered with a blanket or towels and left like this until it cools down.
In the end I tell you that these gogonele are absolutely delicious, sour pickles, but also a little sweet and spicy.


Steps

I didn't exceed the quantities because each housewife puts in the pantry as many pickles as she wants. We choose healthy pickles, hard and without spots, green and pink. Peel and chop the carrots, celery root, beets and horseradish. We wash the celery and cherry leaves.

In the washed jars we put the pickles and vegetables, trying to leave as little space as possible between them.
Strain 2-3 cloves of garlic and 1-2 hot peppers into the jar between the celery leaves. We boil water and respect the proportion of 1 tablespoon of salt to 1 liter of water.

When the water has boiled, pour it into the jar little by little until we cover the pickles. Be careful not to break the jar, put knives or stainless steel forks under the jar. Cover with a saucer until the next day, do not remove the foam that forms.

Fill with brine the next day, add dill or horseradish sticks to keep them in brine or special press for jars, tie with foil and store in a cool place.
I also put a barrel of melons, pickles and cauliflower, I added in addition to the pickle ingredients dry dill sticks and oak leaves. They are a delight, we can eat them with a steak, omelet, tochitura or a bean stew.


The second recipe for pickled gogonele

  • 50-60 g dry dill
  • gogonele
  • 50 g hrean
  • 100 g of garlic
  • cherry leaf
  • Bay leaves
  • 100 g of celery leaves
  • marjoram
  • tarragon
  • 5-6 hot peppers
  • peppercorns
  • 400-450 g of salt

And in the case of this recipe, all we have to do is cut larger ingredients, such as garlic, into slices. Brine is that, made up of water and salt. Add 6 liters of water and 450 grams of salt per kilogram of gogonele.

Put all the ingredients in jars and add the brine.


Recipes for pickled barrels with cabbage, cucumbers or melons

Gogonele pickled in the barrel! The honor of filling a whole barrel with gogons belongs to the housewives who sit in the yard and have at their disposal a pantry or a cellar, where they can keep their pickled delicacies throughout the winter. Given that the barrel is much larger than a jar, in addition to gogons, you can also add other vegetables such as red cabbage, white cabbage, cucumbers, onions.

  • Recipe for pickled barrel gogons assorted with white cabbage, red cabbage and cucumbers
  • Recipe for pickled barrel gogons assorted with watermelon

For recipes for pickled gogonele in the barrel, it is very important to make a correct calculation of the amount of water and salt, which is added over the gogonele, depending on the size of the barrel. To prepare the brine for the pickled gogonelles in the barrel you will need 1 tablespoon of salt to 1 liter of water. It is important to point out that the salt used must be large, coarse and mandatory never, otherwise the iodine in the salt will soften the pickles.

It is recommended that the barrel be washed and scalded before pickling, thus eliminating bacteria and microbes that can alter the taste and quality of pickles.

If you want the assorted pickles in the barrel to turn pink, you can add red cabbage or beetroot to the pickle. Vegetables can be added according to preference. The quantity is not relevant, nor is the way the vegetables are combined, but the barrel must be filled to the brim.

Below we present a recipe for assorted pickles in the barrel contains the amount of vegetables needed for a barrel of about 25-30 liters.


Recipes for pickled barrels with cabbage, cucumbers or melons

Gogonele pickled in the barrel! The honor of filling an entire barrel with gogons belongs to the housewives who live in the yard and have at their disposal a pantry or a cellar, where they can keep their pickled delights throughout the winter. Given that the barrel is much larger than a jar, in addition to gogons, you can also add other vegetables such as red cabbage, white cabbage, cucumbers, onions.

  • Recipe for pickled barrel gogons assorted with white cabbage, red cabbage and cucumbers
  • Recipe for pickled barrel gogons assorted with watermelon

For recipes for pickled gogonele in the barrel, it is very important to make a correct calculation of the amount of water and salt, which is added over the gogonele, depending on the size of the barrel. To prepare the brine for the pickled gogonelles in the barrel you will need 1 tablespoon of salt to 1 liter of water. It is important to point out that the salt used must be large, coarse and mandatory never, otherwise the iodine in the salt will soften the pickles.

It is recommended that the barrel be washed and scalded before pickling, thus eliminating bacteria and microbes that can alter the taste and quality of pickles.

If you want the assorted pickles in the barrel to turn pink, you can add red cabbage or beetroot to the pickle. Vegetables can be added according to preference. The quantity is not relevant, nor is the way the vegetables are combined, but the barrel must be filled to the brim.

Below we present a recipe for assorted pickles in the barrel contains the amount of vegetables needed for a barrel of about 25-30 liters.


The second recipe for pickled gogonele

  • 50-60 g dry dill
  • gogonele
  • 50 g hrean
  • 100 g of garlic
  • cherry leaf
  • Bay leaves
  • 100 g of celery leaves
  • marjoram
  • tarragon
  • 5-6 hot peppers
  • peppercorns
  • 400-450 g of salt

And in the case of this recipe, all we have to do is cut larger ingredients, such as garlic, into slices. Brine is that, made up of water and salt. Add 6 liters of water and 450 grams of salt per kilogram of gogonele.

Put all the ingredients in jars and add the brine.