Pine nuts, recipes for tinctures on pine nuts with honey, vanilla, cloves, zest of orange, rose hip, chips of oak and pine needles.

Pine nuts (cedar pine seeds) in the list of wild plants are of particular importance due to the valuable chemical composition. Cedar pine is an evergreen tree, reaching 35-44 meters in height and up to 2 meters in trunk diameter. The maximum life expectancy of 500, and according to some sources, 800-850 years. Cedar seeds ripen in cones and have a lot of useful properties. The largest cones of cedar give up to 150 pine nuts.

Pine nuts, recipes for tinctures on pine nuts with honey, vanilla, cloves, orange peel, rose hip, wood chips and pine needles.

Pine nut is a high-calorie product. Per 100 grams – 673 kcal. For comparison, the calorie content of fat is 840 kcal per 100 grams. 100 grams of cedar kernels contains the daily fraction of amino acids, vitamins and trace elements necessary for the human body. 70% of cedar seeds consist of vegetable fats, while proteins and carbohydrates are approximately 15% each.

Pine nuts, recipes for tinctures on pine nuts with honey, vanilla, cloves, zest of orange, rose hip, chips of oak and pine needles.

Tinctures on pine nuts are used in the treatment of urolithiasis, stones in the gall bladder. Pine nuts are a rich source of lecithin, which is necessary for the normal functioning of nerve cells and maintain active brain activity. Also, cedar seeds are often recommended for people with weakened immune systems..

Pine nut shell contains a lot of tannins, flavonoids. Decoctions and tinctures from pine nuts shells have an astringent, analgesic and anti-inflammatory effect.

Recipe tincture on pine nuts “Cedar”.

Ingredients:

Distillate 40.0% – 1.0 liter;
Pine nuts (preferably a fresh crop) – 50 grams;
Honey – 5 grams.

Time: 14 days

Pine nuts are poured with boiling water, leave for 2-3 minutes. Then we drain the water. Repeat two times. Pour the nuts with half the distillate, insist 7 days. We merge the first infusion and fill the second half of the distillate. We stand for another five days. We filter. Add honey. We give 1-2 days.

Recipe for tincture on pine nuts, the first option.

Ingredients:

Moonshine double distillation 40% – 1.0 liter;
Pine nuts (preferably a fresh crop) – 50 grams;
Sugar with vanilla – 5 grams.

Time: 10 days (excluding distillate preparation)

Pine nuts are poured with boiling water, leave for 2-3 minutes. Then we drain the water. Repeat three times. We split nuts with a mortar, a hammer or an ax butt. We mix all the ingredients, pour moonshine to a liter, we insist 7-10 days. We filter. We give 1-2 days.

Recipe for tincture on pine nuts, second option.

Ingredients:

Distillate 45.0% – 1.0 liter;
Pine nuts (preferably a fresh crop) – 20 grams;
Honey – 10 grams;
Clove – 0.3 grams;
Prepared Oak Chips – 3 grams.

Time: 31 days (excluding distillate preparation)

Pine nuts are poured with boiling water, leave for 2-3 minutes. Then wash it thoroughly. We mix all the ingredients, fill with distillate, insist 30 days. We filter. We give 1-2 days.

Recipe for tincture on pine nuts, the third option.

Ingredients:

Grain distillate 45.0% – 1.0 liter;
Pine nuts 35 grams;
Black raisins – 20 grams;
Honey – 10 grams;
Clove – 0.3 grams;
Prepared Oak Chips – 4 grams.

Time: 31 days (excluding distillate preparation)

Pine nuts are poured with boiling water, leave for 2-3 minutes. We mix all the ingredients, pour moonshine to a liter, we insist 30 days. We filter. We give 1-2 days.

Recipe for tincture on pine nuts “Cedar Tear”.

Ingredients:

Distillate 60.0% – 500 ml;
Distillate 40.0% – 994 ml;
Unpeeled pine nuts – 35 grams;
Pine needles (young) – 35 grams;
Fir needles – 7 grams;
Sugar – 5 grams;

Time: 10 days

Pine nuts, needles pour half a liter of 60.0% of the distillate. We insist 10 days. We filter. We distill in the “litter” mode, getting aromatic alcohol. Add 6 ml of the resulting aromatic alcohol and sugar to 994 ml of 40.0% distillate..

Recipe for spicy cedar tincture.

Ingredients:

Distillate 45.0% – 1.0 liter;
Pine nuts – 35 grams;
Orange peel – 10 grams;
Currant leaves (or a young green twig with buds) – 5 grams;
Vanillin – 0.3 grams;
Honey – 5 grams.

Time: 21 days

Pine nuts are poured with boiling water, leave for 2-3 minutes. Then we drain the water. Pour all the ingredients with distillate. We stand for 20 days. We filter. Let us insist another day.

Recipe for tincture on pine nuts “Kedrach”.

Ingredients:

Double distillation moonshine 40.0% – 1.0 liter;
Pine nuts – 25 grams;
Orange peel – 5 grams;
Honey – 10 grams;
Juniper – 0.3 grams;
Rosehip – 3 grams;

Time: 1 month

Pine nuts are poured with boiling water, leave for 2-3 minutes. Then we drain the water. Repeat two times. Fill nuts with distillate, add zest and honey. We stand for 21 days. After filtering. Slightly crush the wild rose and juniper, chop 5 pine nuts and add to the tincture. We stand for another week. We filter. Let us insist another day.

The recipe for bitter tincture on pine nuts “Cedar with pepper” 38%.

Ingredients:

Distillate 45.0% – 1 liter;
Dried red peppers – 0.5 grams;
Pine nuts – 10 grams;
Bison – 0.5 grams;
Oregano – 0.1 grams;
Honey – 5 grams.

Time: 28 days.

Pine nuts of a fresh crop are poured a couple of times with boiling water, washed. All ingredients except honey, pour 45.0% with distillate and leave for two weeks, periodically, at least 1 time per day, stirring (shaking). We filter, add 200 ml of water, honey. We stand two more weeks. Remove from sediment, filter.

Peppercorns recipe with pine nuts.

Ingredients:

Distillate 40.0% – 1 liter;
Dried red hot pepper – 1 gram;
Black pepper – 0.3 grams;
Allspice – 0.2 grams;
Pine nuts – 10 grams;
St. John’s wort – 0.3 grams;
Sugar – 5 grams.

Time: 7-10 days.

Pour the nuts of the new crop with boiling water, leave for 2-3 minutes. Then we drain the water. Repeat three times. We crack nuts with a hammer. We mix all the ingredients, pour moonshine to a liter, we insist 7-10 days. We filter. We give 1-2 days.

Based on the book “Walnut Boom. Tinctures, liquors. On vodka, moonshine, whiskey “.
Grigory Kotovsky.

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