For the preparation will be required on board that will process meat, household silicone brush and a large tube for water. Best is empty 11 liter canister of mineral water - Ya shear above the middle

Salo meat and cut into pieces. Place in a large pot, add salt and all spices and mix well. Allow about 1 hour to allow the meat to absorb the salt, followed by grinding into fine. The resulting mince

Chest pressed into a teensy salt (mixed with 1-2 tbsp sugar) and harvested in the refrigerator for 7 hours. The original recipe for 24 hours, but I do it too much, and at home prefer more unsalted

All products can cut them into small pieces and put them in bidonche or in jars. When you arrange everything, you can prepare the marinade. In 5 liters of water pour sugar and salt and simmer to boil

Vegetables put purposes (cauliflower chunks) in a 3 liter jar, 3 tbsp sea salt were dissolved in cold water and pour the jar is made up with water. Starting to top gets angry is pretakva 3 times a

Leaves and stethe base mint and water are ground in a food processor or blender. Allow 15-30 minutes (more if standing starts bitterness), and filtered through a 2 strainers. The juice is poured into

Meat (chicken pieces are placed as frozen), spices and 50 ml fat is placed in a narrow pot (I use Slow-kukar) and cook 4-5 hours on low to medium heat only in their own juice and fat. Chicken given

Green tomatoes punch needle, put in carrots, celery and garlic compote in a jar (1 liter) pour in the marinade and aspirin. Make up water and the jar is turned down caps. Shake every day to melt the

Fruits are washed well and cut into small pieces - if you prefer you to peel them. Grind with a mill and added sugar. Add water so much you want to be a rare nectar. Pour into bottles, closed well

Vegetables are cleaned, Wash and cut. Garlic cloves left. In a saucepan put the vinegar, the oil, sugar, honey, salt and spices. Put it on the stove to boil and keep until everything is dissolved

Garlic cloves or whole chapter ranks in a jar and pour the rice vinegar. capped and kept in the dark in 2 weeks. Then 2/3 of vinegar is poured into a separate bottle and is used for salads. In jar

Garlic ranks in jar marinade is boiled, cooled and poured on top. Closes, becomes ready after 30 days.

Garlic and spices with salt is put in liter jar, pour in vinegar and closes. Pickles are ready after 1 month.

Sugar, citric acid and water is put on the stove until the sugar is melted. During this time, pineapple peel and cut into cubes. The pieces are loaded into the pressure cooker and pour hot syrup. Pan

Vegetables are washed and cut, parsley and celery, too finely. Put in 10 liter bidonche or bucket with a lid. In order alternating vegetables. Before I started to slice your vegetables make marinade