Many people close salads for the winter. And every year you want something new. Some housewives close the canned food that is beloved in their family after a year so that everyone has time to miss the familiar taste. In this article, I offer 6 recipes for delicious salads for the winter: cucumber salad, zucchini salad, pepper and tomato lecho, eggplant salad, mixed vegetable salad, bean salad.
All these salads turn out to be delicious, they stand well even indoors all winter. The main thing is to close them in clean and sterilized jars. It is necessary to wash cans for preservation without detergents, use soda or mustard powder.
It is also important to use coarse, non-iodized salt. If you take extra salt or with iodine, the preservation will quickly deteriorate.
You can sterilize jars both over steam and in the microwave for 5 minutes. Or in the oven at 130 degrees for 7 minutes (put the jars in a cold oven and then heat up).
This recipe is easy to prepare and the cucumber salad is delicious. The cucumbers in this salad will be soft but crunchy. Cucumbers will have a very pleasant dill smell, like a summer memory.
This salad can be eaten either neat or added to other salads (for example, cabbage salad or sauerkraut, it is also delicious to eat with beets).
Ingredients:
- cucumbers - 4 kg
- onions - 0.5 kg
- dill - a large bunch
- rock salt - 3 tablespoons
- sugar - 6 tablespoons
- vegetable oil - 250 ml
- vinegar 9% - 200 ml
The yield is about 4.5 liters of ready-made salad.
Preservation: cucumber salad.
The cucumbers need to be washed and chopped. First, cut off the tips of the cucumber, then cut into slices, about 5 mm thick. If the cucumber is large, cut it into semicircles. For this salad, any cucumbers that you have are suitable: large, and small, and twisted.
Weigh the cucumbers after you cut them. For the recipe you need 4 kg.
Stir the vegetables gently, add salt (3 tablespoons), sugar (6 tablespoons) and sunflower oil (250 ml). The salt should be coarse, not iodized. Never take extra salt for preservation.
Stir the salad again, cover and leave at room temperature for 4-5 hours. After this time, the cucumbers will start juice.
When the cucumbers have stood, they need to be boiled a little. Put the bowl on the fire and bring the cucumbers to a boil, stirring gently so that the cucumbers do not turn into porridge. When the salad comes to a boil, pour in 200 ml of table vinegar and boil for another 3-4 minutes, until the cucumbers change their color (become a little olive).
It is important not to overcook the cucumbers, otherwise they will be very soft, not crunchy.
Banks and lids must first be sterilized. You can sterilize over steam, in the microwave, or in the oven.
To sterilize cans in the oven, you must first wash them well with soda (but not with detergent), put them in a cold oven. Turn on heating 130 degrees. When the oven warms up, heat the jars for 5-7 minutes, then carefully remove them.
Put the lids in boiling water for 5 minutes. Reach with a fork without touching the inside with your hands.
Arrange the salad in prepared jars. Cucumbers must be covered with marinade. Pour the marinade all the way to the top so that there is no air in the jar after seaming.
When spreading out the salad, immediately cover with sterilized lids and roll up. Turn the jars over, check if the lid is well closed, the brine should not leak. Allow lettuce to cool completely upside down, then store in a cellar or closet.
Do not wrap the salad jars or the cucumbers will become too soft. Also, do not place hot salad next to chilled preserves.
Zucchini salad - homemade recipe for the winter
This is a vegetable salad in which zucchini plays a major role. The taste is excellent, such a salad is eaten with pleasure not only in winter, but also immediately after preparation. I recommend trying to prepare a salad according to this recipe - it will be delicious.
Ingredients:
- zucchini - 1 kg
- tomatoes - 1.5 kg
- bell pepper - 4 pcs. large
- garlic - 4-5 cloves
- sugar - 100 gr.
- salt - 1 tablespoon
- vinegar 9% - 1 tablespoon
- vegetable oil - 1 tablespoon
Output - 2.4 liters.
Cooking zucchini salad for the winter.
All vegetables must be washed and chopped. If the zucchini is already old, you need to peel and remove the seeds. If the zucchini is young, you can skip this, but immediately chop it. Zucchini is weighed already cut and peeled.
Cut the zucchini into about 1.5 cm cubes.
Pepper must be peeled and cut into strips. Tomatoes are also cut into strips. Just chop the garlic finely.
Pour the chopped tomatoes into a large saucepan, add sugar and salt. Stir gently and start heating over low heat.
When heated, tomatoes will let the juice go, you need to wait until it boils, stirring occasionally. When the tomatoes boil, let them simmer for 10 minutes, again remembering to stir.
After 10 minutes add zucchini, pepper, vegetable oil. Stir, let it boil. After boiling, you need to cook this vegetable salad for 30 minutes over low heat.
Add chopped garlic to the salad 15 minutes before cooking. Stir the vegetables gently to keep them whole.
Vinegar is added 2 minutes before cooking, immediately cover the pan so that the vinegar does not evaporate. Bring to a boil and turn off heat. The vinegar in this salad is needed as a preservative so that it can be stored longer and even at room temperature.
The finished salad must be laid out in sterilized jars to the very edge. And immediately roll up with sterilized lids. Turn the cans over, wrap them up and leave to cool.
Hungarian lecho with garlic for the winter - a very tasty recipe
Lecho is a popular dish in our country. Real lecho should be prepared from two main ingredients: bell pepper and tomato. The rest of the nuances are already introduced by each hostess. This lecho recipe is successful: the finished product turns out to be aromatic and slightly spicy and piquant, thanks to garlic and hot peppers.
Ingredients:
- tomatoes - 3 kg
- bell pepper - 1.5 kg
- chili pepper - 1 pc. (optional)
- garlic - 1 head (large)
- vinegar 9% - 3 tablespoons
- sugar - 50 gr.
- salt - 1 tablespoon
- vegetable oil - 200 gr.
- peppercorns - several pieces in each jar
Output - 3.5 l
How to cook lecho with garlic.
Take a large pot in which you will cook the lecho. Peel the garlic and cut into strips. Do not chop it finely, in this salad it should feel like a separate ingredient. Place the chopped garlic in a saucepan.
Remove the stem and seeds from the pepper. Cut the peppers in half, and then cut into strips about 1 cm wide. Fold the chopped peppers over the garlic. You can chop 1 chili with the bell pepper for spice.
Prepare the tomatoes next. They need to be washed, cut into halves, and the stalk removed. Mashed tomatoes. This can be done in a blender or food processor. Add tomato puree to pepper and garlic.
Now put 50g in a saucepan. sugar, 200 gr. vegetable oil (refined, odorless), 1 tbsp. with a slide of salt. Turn on the fire under the pan and let the lecho boil, be sure to stir everything.
When the lecho boils, cook it over moderate heat for 30 minutes. Stir occasionally. After half an hour, add 3 tbsp. l. vinegar, boil for another 5-7 minutes.
Put 5 pieces in pre-sterilized jars. peppercorns (both black and allspice). Fill the jars with ready-made lecho to the very edge and roll up. Turn the cans over and let the lecho cool. And wait, when the time comes to feast on this delicious dish!
Delicious eggplant salad for the winter - a recipe with a photo
You can make various preparations for the winter from eggplants: sauté, salad with vegetables, eggplants like mushrooms, eggplant caviar, pickled eggplants, etc. In this article, I will write a delicious recipe for eggplant salad and other vegetables.
Ingredients:
- eggplant - 1 kg
- bell pepper -800 gr.
- tomatoes - 500 gr.
- onions - 400 gr.
- carrots - 300 gr.
- garlic - 1 head
- vegetable oil - 100 ml
- water - 200 ml
- vinegar 9% - 80 ml
- salt - 1 tablespoon + 1 tbsp for removing bitterness from eggplant
- sugar - 80 gr.
Exit - 2 liters.
Step by step preparation of eggplant salad.
Cut the eggplants into cubes of about 1.5 cm. Add 1 tablespoon to the eggplant. salt, stir and leave for 10 minutes to leave the bitterness. After 10 minutes, the eggplants should be rinsed with running water.
Remove the seeds from the bell pepper and cut into squares about 1.5 tbsp. Grate the carrots on a coarse grater. Chop the onion into a medium dice, finely chop the garlic. Place all vegetables in a saucepan.
Cut the tomatoes into cubes, like the eggplants. Send the tomatoes to the pan with the rest of the vegetables. Pour 100 ml of refined vegetable oil over the salad, and also pour 200 ml of water. Stir vegetables and put on fire.
When the salad boils, put sugar in it, 1 tbsp. salt, stir gently to keep the vegetables intact.
After boiling, cook the salad for 10 minutes. At the end of cooking, pour 80 ml of table vinegar, bring to a boil and immediately (boiling) put in sterilized jars and roll up.
Fill the jars to the very top, immediately roll up with sterilized lids (self-screwing can be used).
Turn the cans over and wrap them in a warm blanket for 5-6 hours. When the eggplants are completely cool, store them.
Vegetable salad without oil - a slice of summer for winter
This salad is original, because in addition to standard cucumbers, tomatoes and peppers, it includes apples and carrots. It turns out delicious and beautiful.
Ingredients:
- cucumbers
- tomatoes
- bell pepper
- onion
- apples (not loose)
- carrot
In total, approximately equally.
For 1 liter of brine(enough for 2 liters of conservation):
- water - 1 l
- coarse rock salt - 1 tbsp (no slide)
- sugar - 1.5 tablespoons
- citric acid -1 tsp or acetic acid 70% - 1 tbsp.
Cooking vegetable salad for the winter.
The salad is easy to prepare. You need to take all vegetables and apples in approximately equal amounts. Wash and cut everything. Cut into portions so that it is convenient to eat later, not very coarsely. Cucumbers and carrots - in slices, apples and tomatoes - in slices, peppers and onions - in strips.
Take banks that are not sterilized, just clean. This salad is placed in jars raw and then sterilized in water.
If you have one-liter jars, you can lay everything out in small layers, just put a little bit of everything in half-liter jars: a few pieces of cucumbers, then carrots, apples, peppers, onions, tomatoes and all over again. Place everything tightly, but do not tamp too much so that the vegetables remain intact.
When the vegetables are arranged in jars, boil the brine. 1 liter of brine is enough for 4 half liter jars of salad or 2 liter jars.
Pour 1 liter of water into a saucepan, add 1 tablespoon to it. salt without a slide, 1.5 tbsp. sugar without a slide, as well as 1 tsp. citric acid or acetic acid. When the brine boils, pour the vegetables in the jars with it and just cover, but do not roll up.
Put a napkin or towel on the bottom in a wide saucepan, add 1/3 of water. A towel at the bottom is needed to prevent the cans from bursting. Heat the water, put the jars in it gently. Remember the lids are just closed.
Put a pot of jars on a fire and boil water. After boiling, sterilize the vegetable salad for 10 minutes for half-liter jars and 15 minutes for liter jars.
After sterilization, carefully remove the cans using a special tool and roll up. Turn over and let the salad cool completely. After sterilization, the cucumbers will change color - they will become a little olive.
In winter, enjoy a slice of summer in the banks. You can also add zucchini to such a salad if you like pickled it.
Beans with vegetables - very tasty and satisfying
This salad is different from all the previous ones. Here the main role is played by beans, and vegetables are not placed in pieces, but they are used to make a sauce. It turns out beans in vegetable filling. In winter, such beans can be eaten with meat, side dishes, and also put in first courses during cooking.
Ingredients:
- beans - 0.5 kg
- tomatoes - 0.5 kg
- bell pepper - 0.5 kg
- onions - 2 pcs. middle
- carrots - 2 pcs. middle
- chili pepper - optional (for spicy lovers)
- salt - 1 tablespoon without a slide
- vinegar 9% - 80 ml
- refined vegetable oil - 300 ml
A step-by-step recipe for bean salad for the winter.
The beans must be soaked in advance for several hours so that they cook faster later. The time to cook the beans will depend on the type of beans. Therefore, it must be boiled separately after soaking almost until tender, no need to salt. After that, the beans will be cooked with vegetables for another 10 minutes, so keep this in mind when cooking.
Wash tomatoes, peppers, onions and carrots and mince. Add 1 tablespoon to this vegetable puree. salt without a slide and put on fire.
After boiling vegetables, pour in vegetable oil and cook for 10 minutes. After 10 minutes add the beans, stir and cook for another 10 minutes with the lid closed.
At the end of cooking, add vinegar, bring to a boil and can be poured into sterilized jars.
Pour the salad, as usual, to the very top and immediately roll up with sterilized lids. Turn over and let cool. It turns out delicious, but cooking is easy.
Here's a selection of delicious salads for the winter. Preserve according to these recipes and you will be full and satisfied in winter.
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An ideal way to preserve a huge amount of different vegetables until the cold weather is with delicious canned salads for the winter. Canned salads for the winter will decorate not only an ordinary dining table, but will also be a great addition to any holiday. The variety of products that can be used to prepare such salads is incredibly large.
Preserving cucumber and tomato salad is a special process. Each jar opened in winter will fill the whole house with summer scents. It will be superfluous to talk about the amount of vitamin contained in its composition.
You will need:
- one and a half kg. tomatoes;
- one and a half kg. cucumbers;
- half kg. Luke;
- a couple of Art. l. vinegar;
- a couple of Art. l. Sahara;
- a couple of Art. l. salt.
Canning salads for the winter:
- All vegetables must be washed and wiped off to keep them dry.
- The cucumbers are cut into thin rings.
- Tomatoes are cut into slices.
- The onion is peeled from all the husks and cut into thin half rings.
- All prepared vegetables are put into one container, vinegar and oil are added to them.
- All components are mixed and infused for about a quarter of an hour. During this time, the required amount of juice is released.
- The jars should be washed using a safe cleaning agent, baking soda. Then they are dried and sterilized.
- The salad is carefully laid out in the prepared jars.
- The finished product should be sterilized for ten minutes in a container with water.
- The salad is rolled up and moved to a cool place until winter.
Advice: it is advisable to use medium-sized vegetables for the salad, they are more saturated with taste and it is from them that ideal snacks are created that cannot be torn away.
Salads for the winter preservation
The process of preparing such a delicious and original salad is insanely simple. The most difficult thing in this action will be chopping carrots, not everyone has the patience to chop them into thin strips. But the result is worth it.
You will need:
- 1 kg. juicy carrots;
- 1 kg. Luke;
- 10 pieces. sweet pepper;
- one and a half kg. tomatoes;
- 200 gr. a glass of Krasnodar sauce;
- a couple of Art. l. salt;
- 200 gr. a glass of vegetable oil.
Preservation salads for the winter:
- The pepper should be washed and carefully removed all the seeds from it, and only then cut into small slices.
- Carrots are also washed, peeled and cut into thin strips.
- The tomatoes are washed and cut into pieces. The peduncle must be removed. If desired, the tomatoes can be chopped to a puree consistency.
- Peel the onions and cut them into rings as thin as possible.
- Without exception, all prepared vegetables are put into one container. They are accompanied by sauce, butter and, of course, sugar and salt.
- In this composition, vegetables are stewed for at least two hours. In the process of their settling, vegetables should be mixed.
- The jars are washed using soda and sterilized.
- The prepared salad, while still hot, is laid out in jars.
- All jars are rolled up with lids, be sure to turn over and cover with a warm blanket.
How to preserve salad for the winter
Such a spicy eggplant appetizer will be a real boon for pepper lovers. The salad turns out to be quite spicy, but at the same time the taste of vegetables is felt so subtly that you will not immediately believe that this is a conservation, and not a fresh product.
You will need:
- 4 kg. young eggplants;
- half kg. tomatoes;
- half kg. sweet pepper;
- 5 large heads of early garlic;
- 5 pieces. bitter pepper;
- a couple of Art. l. salt;
- two hundred grams of sugar;
- 200 gr. a glass of vegetable oil;
- a two-hundred-gram glass of vinegar.
Preserve the salad for the winter:
- Each vegetable is pre-washed and dried.
- It is necessary to remove the stalks from all eggplants and cut them into thin circles.
- Sliced eggplants are abundantly salted and infused for about half an hour, so you can easily get rid of the bitterness characteristic of this product.
- At the end of this process, the eggplants are washed as thoroughly as possible so that the finished product does not turn out to be too salty.
- For all peppers, both sweet and hot, all the seeds are carefully removed, after which they are chopped.
- Garlic must be peeled from the existing husk so that each clove is separated.
- Tomatoes are immersed in boiling water for a couple of minutes, after which they are immediately doused with cold water.
- After the contrast treatment, the peels are effortlessly removed from the tomatoes.
- Using a meat grinder, not only tomatoes are minced, but also garlic and peppers.
- The tomato-pepper mixture is salted, sugar, oil and vinegar are added to it.
- Eggplants are transferred to a saucepan and filled with the prepared mixture.
- In their entirety, vegetables are stewed for about half an hour.
- To wash the jars, you should use soda, after which they are subject to mandatory sterilization.
- The salad, which has not yet cooled down, is laid out in jars and immediately rolled up with lids.
Preservation of salads for the winter recipes
Only such a rainbow salad made from zucchini can decorate a gloomy and cold day. There is so much color, joy and warmth in it that you involuntarily begin to breathe easily like summer.
You will need:
- one and a half kg. zucchini;
- 1 kg. sweet pepper (preferably red);
- 1 kg. Luke;
- two hundred grams of sugar;
- 1 tbsp. l. salt;
- two hundred grams of vinegar;
- a couple of jars of tomato paste;
Salad recipes for the winter preservation:
- The zucchini is washed, dried and cut into compact cubes. At the same time, the peel from them should not be peeled.
- The onion is peeled from the existing husk and is also cut into cubes.
- Prepared vegetables are poured into one bowl, salted and infused for a couple of hours. The juice that is formed in the process should be drained.
- The pepper is thoroughly washed and the seeds are carefully removed from it. It also needs to be cut into cubes.
- In a saucepan, mix tomato paste with oil, vinegar, sugar and pepper.
- The resulting mixture is boiled and cooled.
- Chopped and infused zucchini with onions are added to the cold mixture. All components must be mixed.
- The jars are washed using soda and are subject to mandatory sterilization.
- The vegetable mixture is laid out in a sterile container, after which it is subjected to ten-minute sterilization.
- Upon completion of this process, the jars are immediately rolled up and carefully turned over.
Tip: It is not at all necessary to use zucchini to prepare this salad. They can be replaced painlessly for the final result with ordinary zucchini. The main thing is that they do not turn out to be overripe. Only small specimens with small, underdeveloped seeds and thin skin should be used.
Preparation of salads for the winter conservation
This salad is truly versatile. It can be used as an independent, complete and satisfying dish. This is an incredibly tasty appetizer that you can also boldly smear on bread. It is an amazing gravy for any side dish and a versatile soup preparation. You simply cannot do without such a salad in winter. Moreover, cooking it is a sheer pleasure.
You will need:
- 6 two-hundred-gram cups of beans;
- 1 kg. juicy carrots;
- 1 kg. sweet pepper;
- 1 kg. Luke;
- 3 kg. tomatoes;
- a couple of Art. l. salt;
- two hundred grams of sugar;
- third 200 gr. glasses of vinegar;
- 200 gr. a glass of vegetable oil.
Delicious salads for the winter home preservation:
- The beans are washed and soaked for several hours, after which they are boiled until cooked. It is recommended to do this in advance, since boiling beans is a very long process.
- Peel the onion and cut it into small cubes.
- Carrots are washed, be sure to peel and chop with a grater.
- Prepared onion and carrot components are fried in a saucepan.
- Tomatoes are washed and cut into small pieces. After that, they are added to the cooking vegetables.
- The pepper is washed and all the seeds are carefully removed from it. After that, it is cut into strips and added to the rest of the ingredients.
- The mixture is salted, vinegar and sugar are added.
- The final component is beans, after adding it, the salad should still be stewed for at least an hour.
- During this time, using soda, the cans are washed out and subjected to mandatory sterilization.
- The hot salad is neatly laid out in a prepared container and quickly rolled up.
- He should cool down upside down and wrapped in a warm blanket.
Important! In the case of bean blanks, it is highly discouraged to neglect wrapping already rolled jars. They just need additional pasteurization. The subsequent storage of this amazingly tasty and healthy product largely depends on this process.
Canning salads for the winter is a fun process, and recipes for canned salads for the winter are simple. Real masterpieces are created from ordinary vegetables, which surprisingly give a warm atmosphere to a winter day. Canned salads for the winter go well with side dishes, they are often used as snacks. Having cooked them at least once, it is already impossible to resist. I would like to have an abundance of all kinds of salads in the bins.
It is very difficult to imagine a winter table without delicious canned salads. In order to provide yourself with vegetable salads in winter, you need to try hard in the summer.
Vegetable salads for the winter- This is practically the most common type of blanks for the winter. On this page you will find the most delicious salads for the winter. Only the best recipes. After the recipe, there will be a detailed video preparation instruction.
You can preserve any vegetables, the main thing is to combine them correctly and in the correct proportions. Aromatic herbs and spices will help to flavor the vegetables in the jar and make an unusual marinade. In addition to traditional lecho, there are many recipes for salads of various types and textures. It is quite simple to prepare them, and the food is very affordable in the summer.
Beans with vegetables in their own juice. Preparations for the winter.
Nutritionists have proven that consistent consumption of beans in any form contributes to well-being and even uplifting mood. And it is not surprising, because this legume plant contains everything that is important for the balanced work of our body: healthy carbohydrates, many vitamins, starch. Beans are among the 15 most useful foods! Try to cook dishes based on it more often, or even better prepare a wonderful preparation for the winter - beans with vegetables in your own juice. You can enjoy the healthiest dish all year round!
Such canned beans can be served just like that, as a snack, side dish, or added to salads, soups, stews, sautés, and so on when cooking. There are many ways to preserve beans for the winter, this recipe is simple, plus everything - amazing taste.
You will need:
- 5-6 table. l. - 9% vinegar
- 1.2-1.3 kg - beans (white or red, you can mix)
- 300 ml - vegetable oil (refined)
- 600-650 g - onions
- 850 g - carrots
- to taste - peppercorns (allspice and black)
- bay leaves
- rock salt
- Carnation
Preparation:
1. Fill the beans with cold water, leave to stand for 10-12 hours, you can leave it overnight. Drain the water, rinse the beans, boil until cooked, but try not to overcook.
2. Cut the carrots into thin slices and the onions into half rings.
3. In a saucepan, heat the oil, fry the vegetables on maximum heat until soft - about 20 minutes.
4. Add beans, stir, simmer, but do not overcook - no more than 7 minutes. Then add spices, vinegar, salt to taste. Boil the vegetable mixture for 5 minutes, stirring occasionally.
5. Immediately place the beans in prepared half-liter jars. Leave to sterilize for 15 minutes. Roll up the lids, turn the cans over, leave to cool, wrapped in a cloth.
Beans with vegetables in their own juice are so delicious that they can even be served on a festive table. Prepare tasty, healthy preparations for the winter, bon appetit!
Video: Beans with vegetables in their own juice for the winter.
Photo: The most delicious vegetable salad for the winter
Preserving vegetables for the winter is one of the most effective ways to significantly save money on food in winter. There are many ways to preserve seasonal vegetables for use during the cold season. I would like to suggest using one of the easiest ways to close a salad of cucumber, tomato, pepper and onion in almost the same state as it is on our table now.
To do this, you need the following ingredients:
- a kilogram of tomatoes, preferably a fleshy variety;
- a kilogram of cucumbers, you can even greenhouse;
- a kilogram of bell pepper;
- a kilogram of onions;
- two large carrots;
- a bunch of dill and parsley, or one bunch of your choice.
The preparation of the salad is very simple and is similar to slicing a regular salad, so all ingredients, except the carrots, need to be cut as you like. Tomatoes in small slices, onions in half rings, cucumbers in circles or halves. Pepper along the peppercorns, or across the circles. Only the carrots need to be given special attention so that they decorate the salad. You need to cut it into long and thin strips, like on "Korean carrots" with the help of a vegetable cutter, which I suppose there is in any kitchen. Finally, we cut the dill and parsley.
Now the salad needs to be filled with a filling suitable for long-term storage. For it we need one hundred and fifty grams of vinegar 9% and lean refined oil. A glass of sugar that holds two hundred and fifty grams and two tablespoons of salt. Pour all this and pour over the salad and leave it to marinate for six hours at least, and at most all night, until morning.
For such proportions of salad, as a rule, there are nine, and sometimes ten half-liter jars, which must be prepared in advance. They must be thoroughly washed and doused with steam. Lids for this salad, you can take plastic suction, or you can use classic iron lids, which are rolled up with a machine. The taste of the salad does not change from the version of the lids.
Pickled salad, put on medium heat and bring to a boil. We distribute the whole mass over the prepared jars and seal them with lids. If the cans were rolled up with iron lids, then we turn the cans over, and if with plastic ones, then we put them vertically and wrap them with a warm blanket until they cool completely.
Such a salad is stored not only in the cellar, but also in any cool place in the apartment. Moreover, without changing the taste at all throughout the storage period. So such a salad is very important to close as many cans as possible, it is always useful.
Video: Canning for the winter.
Eggplant and pepper salad for the winter.
To prepare this dish, you first need to rinse with 1 kg of eggplants, bell peppers, zucchini and carrots. It is optimal to leave these vegetables in cold water for a couple of hours in order to more easily remove all impurities. Vegetables need to be cut into thin half rings, peeled from the pepper, and coarsely grated carrots. All vegetables are put in a deep saucepan, sprinkled on top with a small amount of chopped parsley and dill.
A thick sauce is prepared separately for this dish. For it, you need to peel and chop 2 kg of ripe red tomatoes with a blender or meat grinder. 100 grams of non-concentrated table vinegar is added to the resulting tomato mass. Everything is mixed and added to the vegetables in the pan.
Separately, 300 grams of vegetable oil is mixed with 150 grams of granulated sugar and 50 grams of salt. Seasonings are added there to taste, you can use chopped garlic, allspice, coriander, black pepper. The mixture is sent to the rest of the ingredients, everything is mixed and cooked over low heat for 50-60 minutes. The prepared salad is laid out in small jars and rolled up for long storage.
Video.
Cauliflower salad for the winter.
This dish is simple to prepare, but rather unusual as a winter preparation. For cooking, you first need to rinse and peel 2 kg of cauliflower, cut it into small neat pieces. In the same way, cut 300 grams of bell pepper. Tomatoes in an amount of about 1 kg are chopped using a blender, while the peel can not be removed from them, if necessary, pass through a blender 2-3 times.
All vegetables are combined and sent to low heat for 15 minutes. Separately, a dressing is prepared from 200 grams of vegetable oil, 100 grams of sugar, salt to taste, a couple of cloves of chopped garlic, a bunch of dill passed through a blender. After the specified time has elapsed, all components are mixed and spent on fire for another 15-20 minutes. The finished salad is distributed among the jars and sent to a cool place.
Video.
There are many recipes for harvesting cabbage for the winter. But you always want to try a new, hitherto unknown recipe for cooking cabbage.
The recipe below is not only a great appetizer, but also a side dish for boiled sausages and wieners.
At the festive table or during an extended family dinner, none of the gathered people will remain indifferent to the cabbage cooked according to this recipe.
Such a delicious side dish does not require additional food additives, unless only hot boiled potatoes.
Products necessary for the preparation of pickled spicy cabbage with carrots and sour apples:
1. White cabbage - 3 kg
2. Fresh carrots - 800 gr
3. Sour apples - 1 kg
4. Garlic - 150 gr
5. Granulated sugar - 250 gr
6. Vegetable or olive oil - 250 gr
7. Ground red pepper - 10 gr
8. Allspice - 10 peas
9. Bitter black pepper - 10 peas
10. Bay leaves - 6 pieces
11. Fine iodized salt - 100 gr
12. Apple cider vinegar - 100 gr
13. Mineral water, always without gas - 1 l
14. Enamel bowl - 3 pieces
Steps for preparing pickled spicy cabbage with carrots and sour apples:
1. Wash cabbage, remove damaged and diseased leaves. Cut the stalk out of the cabbage. Finely chop the cabbage. Fold into a prepared enamel bowl.
2. Wash the carrots, peel and grate. Fold in an enamel bowl.
3. Wash sour apples. Peel, cut out seeds and cut off the tail. Grate and add to a bowl with carrots.
4. Peel and wash the garlic. Chop with a knife or with a garlic press and put in an enamel bowl.
5. Prepare the marinade: in a saucepan, mix water, granulated sugar, salt, peppercorns and bay leaves. Bring to a boil over high heat and add vinegar and vegetable or olive oil.
6. Put the cabbage, garlic, carrots and apples prepared for harvesting into a large enamel pot with a capacity of five liters or more. Mix all products thoroughly. Pour hot, boiling marinade over them and leave to cool at room temperature.
7. At the request of the cook, pickled spicy cabbage with carrots prepared according to this recipe can be transferred to sterilized glass jars and covered with lids, or left in a saucepan, put in a refrigerator. You can eat cabbage the next day, after it has cooled in the refrigerator for 24 hours.
Video. Delicious recipe.
Sweet pepper salads for the winter.
What could be tastier than ordinary and aromatic lecho in winter? Practically nothing. Cooking any salad for the winter with the addition of sweet pepper is already an amazing and tasty dish, both separately and as a side dish to main dishes.
The fastest and easiest recipe for lecho for the winter.
For a quick and tasty lecho, you will need the following ingredients:
1) 3 kg of sweet paprika (preferably square-shaped peppers)
2) 3 kg of ripe juicy tomatoes
3) 2 kg of onions
7) Allspice and black pepper
8) Bay leaf
9) Sunflower oil
Preparing the salad is quick enough, so it is best to prepare the jars in advance that will store the wonderful salad.
Rinse and chop the peppers and tomatoes. Usually, in order not to spend a lot of time cutting tomatoes, they are passed through a meat grinder. And the pepper is cut into strips, of the size as you like. If there are onion lovers, it can be cut into large rings, but if the onion is needed only for taste, it is necessary to cut it into half rings.
Put the tomatoes in a saucepan and put on a low heat, then add bell peppers and onions. Everything must be mixed and heat added, as soon as the vegetable mixture boils, reduce the heat and add salt, sugar, sunflower oil. The salad should be boiled for 10 minutes, at the very end, when the pepper has become soft and the onion is transparent, add vinegar and spices.
Lecho spread out in banks and roll up.
This salad does not specifically indicate the required amount of sugar, salt, oil and vinegar. All this is deliberate, since each person likes a certain taste, someone loves more sugar, someone less vinegar or oil, so these ingredients must be added according to their own taste.
Often in this salad, honey is put instead of sugar, it turns out a delicate and aromatic salad with bell pepper.
Video: Recipe for a delicious lecho for the winter.
Recipe: Sweet Pepper Adjika photo
An incredible piece of sweet pepper, which is popularly called adjika, is prepared quickly, but its only drawback is that it must be stored in the refrigerator.
For cooking you will need:
1) 3kg sweet red pepper (red pepper only)
2) 500 grams of garlic
3) 250 g hot red pepper
4) 16 tablespoons of sugar
5) A glass of vinegar
Of course, the ingredients are quite unusual at first glance, but what happens will become a favorite dish for the whole family. If there are small children in the house, this dressing is best prepared without hot pepper.
Rinse the pepper, then remove all the stalks and seeds and rotate in a meat grinder along with peeled garlic. If you want to add hot pepper to the meat grinder.
As soon as the mixture is ready, it turns out to be a magnificent thick and rich red color, add sugar and vinegar to it, mix everything well and put it in jars and send it to the refrigerator. Of course, this recipe is not much like a salad, but in winter it can be used not only as adjika, but also as a dressing for any salad, such as cabbage. Sometimes one tablespoon of such adjika is perfect as a fragrant mixture for borscht or cabbage soup. The rich aroma of pepper and garlic will be a great summer memory.
Video.
Salad from bell pepper "Traffic light" for the winter.
To please yourself and surprise your household, you can and even need to prepare the "Traffic Light" salad. It is easy and simple to prepare.
Required Ingredients:
1) Sweet red pepper 2 kg
2) Sweet yellow pepper 2 kg
3) Sweet green pepper 2 kg
4) Tomatoes 1 kg
5) Onion 1 kg
9) Sunflower oil 300-400 grams
Rinse and peel all peppers, removing seeds. Then cut into rings or half rings, but for showiness it is best to cut into large cubes. Cut the onion into half rings, and mince the tomatoes.
Pour the tomatoes into a saucepan, add peppers and onions, bring everything to a boil and let it simmer for 10-15 minutes over low heat. As soon as the onion becomes transparent, add oil, sugar, vinegar and salt. Boil for another 5 minutes and roll up in sterilized jars.
This salad can be eaten as a separate dish, added to soups, or used as a side dish with potatoes or meat.
Bell peppers are a storehouse of vitamins that are perfectly preserved even during cooking, because the addition of vinegar preserves the vitamins inside the vegetable and helps them last all winter.
Pepper salad may have different additional ingredients, for example, cabbage, then it is best to put red or dark green peppers, then the finished salad will look more impressive, as the cabbage loses its natural color.
Zucchini salads for the winter.
Autumn is rich in harvest. Sometimes there is so much of it that you can't eat everything at once, so it's best to process some of it and prepare it for the winter.
Zucchini is planted by everything, or almost everything. But not everyone knows how to make zucchini blanks.
How can you use zucchini?
There are a lot of zucchini varieties, but not all of them can go into the same blank. For example, when cooking squash caviar, tender zucchini gives a lot of water, so it is better to make baby puree from it, and yellow squash looks beautiful in the marinade and is perfectly preserved in it. It can also be added in the process of pickling tomatoes and cucumbers, making a beautiful assortment in a jar.
Different varieties of zucchini can also be used in the preparation in one jar using mustard or horseradish, tomato juice, and you can also spin delicious salads from the zucchini. You need to use your imagination, make a good marinade - and the zucchini dish, put on the table in winter, will become a reminder of summer.
Delicious marinated zucchini for the winter.
This is the simplest recipe: the zucchini are washed, beautifully cut, whoever likes it - in cubes, circles, etc. It is better to take young zucchini, then they do not need to be peeled, but it is better to remove the pulp in the very middle. It can be used to cook caviar. Banks must be sterilized.
The calculation is taken for a liter can. So, put the zucchini, sprinkle with chopped garlic and mustard seeds and pour boiling water, then cover with a lid and let the water cool. We drain the water and make the marinade: 1 tablespoon of salt, sugar, vinegar 9%; who like it more spicy - you can add more vinegar. We boil, add black pepper on the tip of a knife and fill the zucchini blank with brine, screw it up with a lid, turn it over and wrap it up. Leave it to cool completely.
Video.
It can be made from fried vegetables, or it can be made from boiled vegetables, as you like. For children it is better, of course, to boil vegetables.
We take everything in equal proportions. If the zucchini is old, then it is better to peel off the skin. We pass the vegetables through a blender, it is better to fry them already rolled, then the caviar will be slightly crispy. First we fry the onion, add carrots to it, then celery root and bell peppers, and only then - zucchini, it is tender and fried quickly. The last to be put into the caviar is the tomato, chopped in mashed potatoes. Here you can experiment: someone loves more, and someone less than tomatoes in caviar. Zucchini caviar is best cooked in a cauldron, but if it is not there, then a frying pan or a thick-walled saucepan will do.
As soon as the caviar is ready, you can salt and pepper to taste. The best proportion for squash-caviar per liter: a spoonful of table salt, sugar and half a spoonful of vinegar 9%.
The caviar is laid out in sterilized jars, the jars are placed in a pot of water for further sterilization. You need to sterilize the squash caviar for half an hour after the water starts to boil.
The next stage: tighten the jars with lids, turn them over and wrap them until they cool completely.
In winter, squash preparations will delight you at the dining table.
Video. Zucchini caviar for the winter.
A rare housewife does not use autumn days to prepare for the winter a variety of salads from vegetables, carefully grown and harvested in her garden. And recipes for salads for the winter are replenished every year with more and more culinary masterpieces. Not only do they contain original combinations of vegetables and fruits, but also beans, rice, pearl barley, buckwheat add some flavor.
Salads with mushrooms and fish prepared for the winter are no longer just a side dish, but individual and very tasty vegetable dishes that you should definitely try. Rather, get the cherished notebooks with recipes, dear hostesses, and write down new salad recipes for the winter from "Culinary Eden".
Summer Paints Salad
Ingredients:
2.5 kg of cucumbers,
1 kg of tomatoes,
5 sweet peppers
1 onion
3-4 cloves of garlic
¾ stack. vegetable oil,
100 g sugar
2 tbsp salt,
1 tsp 70% vinegar.
Preparation:
Cut the cucumbers into slices, cut the slices in half. Pass the tomatoes, bell peppers, onions and garlic through a meat grinder. Add sugar, salt, vegetable oil, vinegar to the resulting tomato mass and boil. Then add the cucumbers and cook for 5 minutes from the moment of boiling. Spread the finished salad immediately in sterilized jars, roll up, turn upside down and wrap until it cools completely.
Sitting Salad
Ingredients:
3 kg of squash,
500 g carrots
500 g onions
5-6 sweet peppers
5 heads of garlic,
2 tbsp salt,
1 stack Sahara,
1 stack vegetable oil,
1 stack 9% vinegar
1 tbsp ground black pepper
2 hot peppers
1 sachet of Korean carrot seasoning,
1 bunch of cilantro
1 bunch of parsley
1 bunch of dill.
Preparation:
Grate the squash and carrots on a grater for Korean carrots, cut the pepper and onion into half rings, pass the garlic through a press, chop the herbs. Mix all ingredients and leave to rest for 3 hours. Then mix again, fill sterilized 1 liter jars with salad, cover them with lids, sterilize for 12 minutes and roll up. Turn the finished cans upside down, wrap and leave to cool completely.
Mosaic salad
Ingredients:
1 kg of green tomatoes,
2-3 sweet peppers
500 g carrots
500 g onions
½ stack. vegetable oil,
1 tbsp salt,
2 tbsp Sahara,
peppercorns, parsley and dill - to taste.
Preparation:
Cut the onion and pepper into thin strips, grate the carrots on a coarse grater and fry the prepared vegetables in vegetable oil. Chop the tomatoes finely, combine with fried vegetables and simmer for 40 minutes. Then add sugar, salt, peppercorns and chopped herbs and simmer for another 30 minutes. Put the prepared salad in sterilized jars, roll up and, wrapped, leave to cool completely.
Starry sky salad
Ingredients:
3 kg eggplant,
2.5 kg of tomatoes,
2 kg pumpkin
1 kg of sweet pepper
300 g garlic
500 ml of vegetable oil
100 g of salt
150 g sugar
2 bunches of parsley,
bitter pepper - optional,
150 ml 6% vinegar.
Preparation:
Cut the pumpkin and eggplant into small cubes, pepper into slices, mince the garlic and tomatoes, chop the herbs. Add salt, sugar, vegetable oil, herbs, vinegar to a mixture of tomatoes and garlic and bring to a boil. Then add pumpkin, eggplant and pepper. Stir well and cook for 1 hour. Put the finished salad in sterilized jars and roll up.
Salad "For a real gourmet"
Ingredients:
1-2 kg eggplant,
200 g onions
2 cloves of garlic
1 stack chopped walnuts,
1 tsp coriander,
¾ stack. wine vinegar
vegetable oil, salt and pepper - to taste.
Preparation:
Cut the eggplants into slices, salt and leave for 2-3 hours to let the juice flow. Then squeeze them out and fry in vegetable oil. Combine walnuts, chopped onions, chopped garlic, coriander, salt, pepper and mix well. Place the fried eggplants in sterilized jars, alternating with a layer of nut-vegetable mixture. Pour wine vinegar and a layer of vegetable oil (2 cm) on top of the mixture. Sterilize the cans for 30 minutes and roll up.
Winter Pleasure salad (with beans)
Ingredients:
2 kg of beets
2 kg of tomatoes,
2 kg of carrots,
2 kg of onions
4 stacks beans,
1 stack vegetable oil,
1 stack Sahara,
½ stack. salt,
150 ml 9% vinegar.
Preparation:
Cook the beans until half cooked. Chop the prepared vegetables, put them in a saucepan, add the beans and cook for 2 hours over low heat. Add vinegar 10 minutes before the end of cooking. Put the finished salad in sterilized jars and roll up.
Salad "Vegetable tale"
Ingredients:
1.5 kg zucchini,
1.5 kg of cabbage,
1.5 kg eggplant,
1.5-2 kg of beans
1 kg of tomatoes,
6 onions
⅔ stack. vegetable oil,
⅔ stack. Sahara,
2 tbsp salt,
½ stack. 9% vinegar
hot and ground allspice - to taste.
Preparation:
Boil the beans. Chop the cabbage, eggplant and pepper into strips, chop the tomatoes with a blender, dice the onion. Boil a marinade made from vegetable oil, sugar, salt, spices and vinegar. Add vegetables to it one by one: cabbage, zucchini, eggplant, peppers, onions, letting each boil for at least 10 minutes. At the end, pour in the tomato mixture and simmer over low heat for 1 hour. Add the beans 20 minutes before cooking. Put the prepared salad in sterilized 1 liter jars and roll up.
Lecho with smoked meats for the winter "For a matchmaker"
Ingredients:
600 g colorful sweet pepper,
500 g tomatoes
300 g smoked sausages,
2 cloves of garlic
1 onion
vegetable oil, salt, black pepper - to taste.
Preparation:
Fry the onion cut into rings in vegetable oil until golden brown, season with salt, pepper, add the bell peppers, cut into thin slices and simmer under the lid for 10-12 minutes. Then add the tomatoes, cut into small wedges, and simmer until most of the liquid has evaporated. After that, add to the vegetable mass the sausage, chopped into small pieces and fried, chopped garlic and simmer for another 10 minutes. Put the finished hot lecho into sterilized 0.5 liter jars, cover with lids and sterilize the jars for 10-15 minutes. Then roll up the banks.
"Amazing" salad (with pearl barley)
Ingredients:
3 kg of tomatoes,
500 g carrots
500 g onions
4 red bell peppers
1 stack Sahara,
2 tbsp salt,
500 ml of vegetable oil
1 stack washed pearl barley.
Ingredients:
Cut the tomatoes into small pieces, grate the carrots on a coarse grater, cut the onion and pepper into cubes. Combine all ingredients, put on fire and bring to a boil, then, reducing heat, cook for 1 hour 20 minutes. Put the prepared salad in sterilized 1 liter jars and roll up.
"Hearty Dinner" salad (with buckwheat)
Ingredients:
500 g buckwheat
3 kg of tomatoes,
1 kg of sweet pepper
1 kg of carrots,
1 kg of onion
500 ml of vegetable oil
½ stack. 9% vinegar
1 stack Sahara,
2 tbsp salt.
Preparation:
Finely chop the peppers, carrots and onions and fry in vegetable oil. Boil buckwheat until half cooked. Squeeze the juice out of the tomatoes, put it on the fire, add salt, sugar, vinegar, bring to a boil and boil for 5 minutes. Then put the fried vegetables, buckwheat into this mass, put on the fire and simmer for 30-40 minutes from the moment of boiling. Spread the prepared salad hot in sterilized jars, roll up, turn over and wrap until it cools completely.
Danube salad (with rice)
Ingredients:
2 kg of red tomatoes,
1 kg of green tomatoes,
1 kg of carrots,
1 kg of onion
1 kg of sweet pepper
2 stacks rice,
300 ml of vegetable oil,
1 tbsp Sahara,
1 tbsp salt,
2 tsp 70% vinegar
allspice, bay leaf - to taste.
Preparation:
Cut red pepper, green tomatoes into slices, onion into half rings, carrots into thin cubes (or grate for Korean carrots) into strips. Place prepared vegetables in a saucepan, add sugar and salt, stir and leave for 6 hours. Then put the red tomatoes cut into circles on top of the settled mass, cover with vegetable oil and put on fire. Cook for 25 minutes over medium heat. Then add the washed rice and simmer over low heat for 30 minutes, not forgetting to stir. When the time is up, gently pour in the vinegar, stir and place the hot salad in sterilized jars. Roll them up, turn them upside down and wrap them up.
Salad "Gold reserve" (with salted sprat)
Ingredients:
4 kg of tomatoes,
2 kg of carrots,
1 kg of onion
1 kg of beets
2 kg of salted sprat,
500 ml of vegetable oil
18 tbsp Sahara,
2 tbsp salt,
2 tbsp 70% vinegar.
Preparation:
Pass the tomatoes through a meat grinder, grate the carrots and beets on a coarse grater, cut the onion into small pieces. Simmer all vegetables (except tomatoes) in vegetable oil for 15 minutes after boiling, then add the tomatoes and cook for 2 hours over low heat. 15 minutes before the end of cooking, add sprat, sugar, salt, vinegar, put in sterilized jars and roll up.
Salad "Cabbage in sauce"
Ingredients:
3 kg of cabbage,
2 kg of tomatoes,
500 g carrots
500 g sweet pepper
100 g of garlic
½ stack. vegetable oil,
10 tsp salt,
¾ stack. Sahara,
¼ tbsp. 6% vinegar.
Preparation:
Peel and mince carrots, bell peppers, garlic and tomatoes, add vegetable oil, sugar, salt, vinegar and bring to a boil. Chop the cabbage, dip it in the boiling sauce, stir and cook for 25 minutes. Put the finished salad in sterilized jars, roll up and wrap up until it cools completely.
Autumn mood salad
Ingredients:
3 kg of cauliflower,
1 kg of tomatoes,
1 kg of sweet pepper
500 g onions
500 g carrots
200 ml of vegetable oil,
200 g sugar
3 tbsp salt,
100 ml of 9% vinegar.
Preparation:
Divide the cabbage into florets and boil in salted water for 20 minutes. Pass the tomatoes through a meat grinder, add sugar, salt, vegetable oil and cook for 20 minutes. Then add carrots grated on a coarse grater, vinegar and cook for another 15 minutes. Add strips of bell peppers, chopped onions, boiled cauliflower to the vegetable mixture and cook for another 30 minutes. Put the prepared salad in sterilized 0.5 liter jars, sterilize for 20 minutes and roll up.
Mushroom Salad
Ingredients:
2 kg of tomatoes,
1.5 kg of cucumbers,
1.5 kg of cabbage,
1.5 kg of carrots,
1.5 kg of onions,
500 g sweet pepper
300 g boiled mushrooms,
1 liter of vegetable oil
3 tbsp Sahara,
1 tbsp 70% vinegar.
Preparation:
Boil the vegetable oil, add the chopped carrots to it, cook for 5 minutes, then put the onion, cut into rings, and cook for another 5 minutes. Add sugar and chopped cabbage and cook again for 5 minutes. After that, put all the other ingredients in the salad, mix and cook for 30-40 minutes. Place the prepared salad in sterilized jars and roll up.
Sweet pepper salad for the winter with sour apples and honey
Ingredients:
2 kg of sweet colored pepper,
1 kg of sour apples
1 kg of onion
100 ml of vegetable oil
3 tbsp honey,
1 tbsp salt.
Preparation:
Cut the peeled peppers into strips 1.5-2 cm wide, the onion into half rings, the apples into quarters, and then crosswise into thin slices. Combine all ingredients, stir and let stand for about 1 hour. Then put on fire, bring to a boil, reduce heat and cook, stirring occasionally, for 15 minutes. Arrange the finished salad in sterilized jars, roll up, turn over and wrap.
Salad "Charming sourness"
Ingredients:
1 kg of sweet pepper
500 g sour apples
300 g plums,
10 cloves
10 black peppercorns,
100 ml of vegetable oil
40 g salt
2 tbsp Sahara.
Preparation:
Cut the onion and pepper into rings, the apples into slices, cut the plums in half, remove the seeds and mix with the peppers, onions and apples. Salt the resulting mass, season with pepper, cloves, cover with vegetable oil and leave for 5-7 hours. Then put on low heat, bring to a boil and, stirring constantly, simmer for 3 minutes. Place the hot salad in sterilized jars and sterilize: 0.5 liter jars - 25 minutes, 1 liter - 40 minutes. Roll up, turn over, wrap and leave to cool completely.
Salad "In stock"
Ingredients:
3 kg of tomatoes,
1 kg of sweet pepper
3 kg of cabbage,
2 kg of beets
500 g onions
1 stack garlic
1 stack Sahara,
100 g of salt
500 ml of vegetable oil
1 tbsp 70% vinegar.
Preparation:
Cut the pepper into cubes, grate the beets, chop the cabbage, chop the garlic, dice the onion and fry it in vegetable oil. Mix all the vegetables, pour over with a mass of tomatoes passed through a meat grinder. Add salt, sugar, vegetable oil and cook for 45 minutes from the moment of boiling, then carefully pour in the vinegar, mix and, spreading in sterilized jars, roll up.
Now you know the most delicious salad recipes for the winter. Successful blanks!
Larisa Shuftaykina
Salads for the winter in jars of vegetables are the most famous type of canned preparations. We bring to your attention a selection of very tasty and not difficult to prepare salads at home.
Almost any vegetables and their combinations can be preserved. The main thing is to keep the proportions and sterilize the cans and products before closing. It's not difficult at all.
To prevent the salad jars from cracking during sterilization, place a towel or folded cheesecloth on the bottom of the pot. This will prevent glass-to-metal contact. Also, you should not put the cans too tightly to each other.
How to cook salads for the winter in jars - 15 varieties
Some call it "lazy cabbage rolls" or "cabbage salad", in part it is true - the set of products and cooking technology have a lot in common.
Ingredients:
- Rice - 100 g
- Tomatoes - 200 g
- Cabbage - 300 g
- Carrots - 1 piece
- Bulb onion - 1 piece
- Spices to taste
- Vegetable oil - 50 ml
- Vinegar - 2 tbsp
- Salt - 0.5 tsp
- Granulated sugar - 0.5 tsp
- Garlic - 1 tooth
Preparation:
We wash and clean the products. Cut the onion into half rings. Cut the carrots into large cubes. Shred cabbage for salad. Pour vegetable oil into a saucepan or frying pan, heat it up and sauté the onions and carrots until soft.
Onions and carrots have different cooking times. To make everything homogeneous, the carrots should be sautéed first. Bringing it to the stage of semi-readiness, you can add onions.
Pour chopped cabbage into a container. As soon as it is stewed, we present the tomatoes, cut into straight cubes. Simmer for another 7-10 minutes over low heat, so that the tomatoes give off juice. Do not forget to mix.
Now you can add rice. We also add salt and sugar - it will remove tomato acid, spices, squeeze out a clove of garlic. Mix and cook for about 25 minutes. If the rice has absorbed all the juice, add a little boiled water, otherwise the salad will turn out dry. Now you can add vinegar, stir and simmer for another 2-3 minutes.
We put our salad in sterilized jars, cover with a lid and twist.
Very tasty and unusual preparation. Prepare a few cans for the winter and your homemade ones will thank you for an excellent side dish for potatoes and cereals.
Ingredients:
- Rice - 100 g
- Tomatoes - 200 g
- Cabbage - 300 g
- Carrots - 1 pc.
- Spices to taste
- Bulb onions - 1 pc.
- Vegetable oil - 50 ml
- Vinegar - 2 tablespoons
- Salt - 0.5 tsp
- Granulated sugar - 0.5 tsp
- Garlic - 1 tooth
Preparation:
We sterilize the jars. Cut the cucumbers into strips with a knife, and rub the carrots on a "Korean grater". Chop the garlic finely.
Mix the chopped ingredients. Add vinegar, salt, sugar, black pepper, oil. Leave it to brew for one and a half to two hours.
We put the salad in jars and sterilize for 15 minutes - you can close it.
An interesting and unusual way to prepare fish for the winter is a salad with mackerel and vegetables. It is suitable as an ingredient for preparing other dishes, such as fish soup, and as a New Year's snack.
Ingredients:
- Medium mackerel - 1 piece
- Bulb onion - 1 piece
- Carrots - 1 piece
- Tomatoes - 5 pieces
- Salt - 1 tbsp
- Peppercorns - 5 pieces
- Bay leaf - 3 pcs
- Vegetable oil - 50 ml
- Table vinegar - 30 ml
- Sugar - 3 tbsp
Preparation:
Peel the onion, cut it into cubes or strips. We wash the mackerel, cut off the head, cleanse the entrails. Then you need to boil it. Put in a saucepan with salted water, add peppercorns and bay leaves - cook for 18 - 23 minutes over low heat.
While the fish is being prepared, we clean the carrots, three of them on a coarse grater. Twist the tomatoes in mashed potatoes.
Put the prepared vegetables in a saucepan, add tomato puree, salt and sugar, sunflower oil. Simmer for 20 minutes.
We cool the cooked fish and remove the bones from it. Then add it to vegetables, mix and simmer for another 10 - 15 minutes. At the very end, pour in the vinegar.
We transfer the finished salad with mackerel into sterilized jars. Let's roll it up.
Why is this recipe good? You can pour practically any kind of vegetables. Overgrown cucumbers or tomatoes? Make a delicious salad out of this.
Ingredients:
- Marinade for 1 liter of liquid
- Sugar 1.5 tablespoons with a slide
- Salt - 1 tablespoon
- Acetic acid 70% - 1 tablespoon
Preparation:
Put a pinch of peppercorns in a liter jar at the bottom. Cut the cucumbers into large slices and put them in the first layer. Then we cut the tomatoes and put in the second layer
Peel the onion and cut into half rings. If the onion is small, you can use it in rings. We spread it in the 3rd layer in a jar. You can add a layer of carrots. You can add any vegetables to this salad - eggplant, zucchini, etc.
We clean the bell peppers, cut it and also lay it out in a layer. If the jar is still full, repeat the layers.
Add salt, sugar to a liter of water and boil. When the brine boils, add vinegar and pour it into a jar, cover with a lid and sterilize for fifteen minutes. Then you can close.
Tomato and pepper salad is offered. Highly recommend for the winter. You and your family will appreciate this workpiece.
Ingredients:
- Tomatoes - 620 g
- Sweet pepper - 620 g
- Carrots - 320 g
- Onions - 320 g
- Sugar - 3 tablespoons
- Salt - 1 tablespoon
- Table vinegar - 30 ml
- Sunflower oil - 50 ml
Preparation:
We wash the vegetables in water. We clean the bell pepper from the seeds, cut it into half rings. Chop the tomatoes coarsely and add to the pepper. Cut the carrots into thin strips or grate them. Put onion cut into half rings to the rest of the vegetables, add vinegar, sunflower oil, sugar and salt. Mix thoroughly and leave to brew for two hours.
Put the salad tightly in pasteurized jars, cover with lids, then sterilize for 25-30 minutes. After that, the salad can be covered.
Very easy to prepare, but no less delicious salad. It can be closed in banks in just half an hour.
Ingredients:
- Tomatoes - 3 pieces
- Onions - 3 pieces
- Sweet pepper - 2 pieces
- Carrots - 1 piece
- Vinegar 9% - 1 tbsp
- Parsley - 1 bunch
- Garlic - 2 cloves
- Cucumbers - 2 pieces
- For 1 can - 0.5 l
- Salt - 0.5 tsp
- Sugar - 1 tsp
Preparation:
We sterilize the jars. Cut the onion into half rings and place it on the bottom of a sterilized jar. Remove seeds from sweet peppers and cut into strips. Lay a layer of pepper on top of the onion. Finely chop the parsley and put on top of the pepper. Finely chopped garlic is also added to the jar. Put the carrots, grated on a Korean grater, next. Next, put a layer of sliced cucumbers, and the tomatoes come last.
Now add salt, sugar and vinegar. Pour jars of vegetables with boiling water, cover with lids and set in a saucepan to sterilize for 10-12 minutes. We close. Puff salad in jars, ready for the winter.
Do you like oriental cuisine? Do you like to experiment? Then try preparing an oriental assorted vegetable salad for the winter.
Ingredients:
- Green tomatoes - 5 kg
- Sweet pepper - 1 kg
- Carrots - 1 kg
- Onions - 1 kg
- Garlic - 2 heads
- Cilantro - 1 bunch
- Vinegar 9% - 1 glass
- Vegetable oil - 1 glass
- Black pepper - to taste
- Hmeli-suneli - 4 tsp
- Coriander - 3 tsp
- Saffron - 2 tsp
- Sugar - 1 tbsp
- Salt to taste
Preparation:
Cut the onions into rings, salt, let stand for 15 minutes, then squeeze the juice.
Cut unripe, or better green tomatoes into thin rings. If the tomatoes are large, cut into slices. Cut the bell peppers and carrots into strips. Chop the garlic and a bunch of cilantro.
Mix the prepared ingredients well and put them in jars. Fill with hot marinade consisting of sunflower oil, spices, sugar, salt and vinegar.
Let the salad sit for 2 hours, then sterilize it for 20-30 minutes. Close, wrap and let cool.
Another recipe for "Assorted" salad. It has a softer taste and, unlike the oriental recipe, will appeal to absolutely everyone.
Ingredients:
- Cucumbers
- Onion
- Tomatoes
- Bell pepper
- Carnation
- Currant leaves
- Bay leaf
- Black peppercorns
- Ground black pepper
- Parsley
- For brine:
- Salt - 1 tbsp
- Sugar - 2 tbsp
- Cinnamon - 1 tsp
- Vinegar - 1 tsp per 0.5 liter can
Preparation:
Cut tomatoes, onions and cucumbers into slices. Cut the pepper into slices.
Put blanched currant leaves in prepared sterile jars. We also put one blanched parsley sprig in each jar.
You can blanch like this: dip previously washed green leaves into boiling water several times.
Add black pepper and 4 pieces of black peppercorns and 4 pieces of cloves to the jar at the tip of a teaspoon.
Put the vegetables in layers in a jar. Cucumbers are the first layer. The next layer is onions, followed by tomatoes, and bell peppers last.
At the end, put 1 bay leaf, a sprig of parsley and a currant leaf
Cooking the brine: per liter of water, add a spoonful of salt, two tablespoons of sugar, not a full teaspoon of cinnamon, peppercorns and cloves to taste. We also add a little parsley, a currant leaf, a bay leaf and a few sprigs of dill. Bring to a boil, simmer for 2 minutes and pour into jars. After that, pour 1 tsp of vinegar essence into a jar.
We sterilize the jars filled with brine for 7-10 minutes, then close.
An easy-to-prepare salad with green tomatoes and bell peppers. Very tasty!
Ingredients:
- Sweet pepper - 3.5 kg
- Green tomatoes - 4 kg
- Onions - 4 kg
- Green parsley - 300 gr
- Sugar - 6 tbsp
- Salt - 5 tbsp
- Ground black pepper - 6 tsp
- Table vinegar - 1/2 cup
Preparation:
The pepper should be blanched in boiling water for 1 minute. We cool it, peel it from seeds, cut it into strips.
Cut the tomatoes into slices about 5 mm thick, cut the onion into rings, and finely chop the greens.
We mix all vegetables and herbs in a volumetric container, add salt, sugar, ground pepper and vinegar. Mix well.
Next, put the salad in clean jars and cover with lids. We send for sterilization. The sterilization time for salad in a liter dish is twenty minutes, in a half-liter dish - ten. We roll up the lids, wrap them up until they cool completely.
It is very simple, quick and tasty to prepare and preserve the Moldavsky salad.
Ingredients:
- Tomatoes - 3 kg
- Sweet pepper - 1 kg
- Carrots - 100 gr
- Onions - 1 kg
- Vegetable oil - 300 ml
- Vinegar 5% - 180 ml
- Salt - 100 gr
- Sugar - 300 gr
Preparation:
First, we wash and sterilize the cans. Cut the tomatoes into large slices, and the sweet peppers into large pieces. Cut the onion and carrot into rings.
Pour vinegar and vegetable oil into a large saucepan. We heat it up and add sugar and salt to this mixture. Stir well until completely dissolved.
When the mixture boils, add the carrots and cook from the moment of boiling for 7 minutes. Then add the onion and cook for another 5 minutes. Add bell peppers here and cook for 5 minutes. Add the tomatoes last and cook for another 3 minutes. Do not forget to mix at each stage.
We put the salad in jars and close. From these ingredients, ten 450 g cans are obtained at the exit.
Homemade Assorted Salad is a great appetizer and side dish. This is the taste and smell of summer vegetables that you want so much in winter.
Ingredients:
- Based on a 3-liter can:
- Tomatoes - 800 gr
- Cucumbers - 200 gr
- Green beans - 200 gr
- Dill, celery, basil
- Leaves of currant, oak and cherry, 2-3 pcs.
- Horseradish root
- Garlic - 5 cloves
- For brine:
- Water - 1.3 L
- Sugar - 6 tbsp
- Salt - 3 tbsp
- Table vinegar - 3 tbsp
Preparation:
Place the bottom of the sterilized bottle with leaves and spices. Then we spread a layer of coarsely chopped cucumbers and part of the beans, followed by coarsely chopped tomatoes and the remaining beans.
Fill the bottle twice with boiling water for ten minutes. Then we boil the brine from water, sugar, salt and vinegar. For the third time, pour hot brine into the bottle, close it, turn it over and cover with a blanket until it cools completely.
Delicious and simple salad recipe with crispy cucumbers.
Ingredients:
- Small cucumbers - 4 kg
- Granulated sugar - 1 glass
- Refined vegetable oil - 1 glass
- Vinegar 9% - 1 glass
- Salt - 3 tbsp
- Ground black pepper - 1 tbsp
- Grated garlic - 1 tsp
Preparation:
Trim the ends of cucumbers on both sides and rinse well. Next, the cucumbers should be put into a bag and weighed on a scale to calculate the amount of ingredients needed.
Boil the lids for preservation
Before sterilizing the lids, be sure to pull out the rubber seals, otherwise they will deform and the lid will not be able to tighten.
Rinse half-liter jars (you don't need to sterilize)
Cut or chop the cucumbers. Add sugar, vegetable oil, vinegar, salt, black pepper, squeeze out the garlic. Mix everything well and leave to infuse for 1-2 hours
Probably one of the most delicious salads is the Ukrainian salad. The proportions of vegetables can be adjusted to your liking.
Ingredients:
- For 10 half-liter cans:
- Tomatoes - 2 kg
- Sweet pepper - 1.5 kg
- Onions - 800 g
- Carrots - 1 kg
- Carnation - 10 buds
- Bay leaf - 10 pcs.
- Sugar - 120 g (4 tablespoons)
- Salt - 60 g (2 tablespoons)
- Sunflower oil - 1 cup (200 g)
- Vinegar 9% - 100 g
- Allspice - 10 pcs.
Preparation:
Tomatoes in chopped pieces, pepper - in strips, carrots should be grated, chopped onions into rings. Mix the prepared ingredients thoroughly, add oil, salt, sugar and vinegar.
We transfer vegetables to a saucepan and simmer them over low heat. While they are boiling, we put bay leaves, cloves and peppers in sterilized jars. Next, we lay out the salad on the prepared jars.
Cover the jars with lids and set them to sterilize for 20 minutes. We twist and turn over until completely cooled.
Winter salad "2 in 1"
Why 2 in 1? Because the salad can be used both as a dressing and as a separate dish.
Ingredients:
- Bulgarian pepper - 1 kg
- Onions - 1 kg
- Carrots - 1 kg
- Tomatoes - 3 kg
- Vinegar 9% - 5 tbsp
- Sugar - 5 tbsp
- Salt - 5 tbsp
- Sunflower oil 1 cup
Preparation:
My pepper, peel of the seed and cut into half rings. Chop the onions. Grate the carrots. Cut the tomatoes into small pieces.
In a volumetric container, mix the peppers, tomatoes and onions. Add sugar, salt, vinegar and let it brew for 6-8 hours.
Then we put the salad on low heat and add a glass of sunflower oil. As soon as the salad boils, boil it for no more than 15 minutes.
We take sterilized jars and lids, put the salad in the jars, roll up, cover the jars with a blanket and leave to cool.
Homemade tomato and cucumber salad in winter will give a head start to greenhouse vegetables from the store.
Ingredients:
- Tomatoes - 1.5 kg
- Cucumbers - 1.5 kg
- Onions - 750 g
- Vegetable oil - 250 g
- Vinegar 9% - 2.5 tbsp
- Sugar - 2.5 tbsp
- Salt - 2 tbsp
Preparation:
Rinse and dry vegetables. Cut the tomatoes into slices, and the cucumbers into slices. Cut the onion into half rings and transfer to the rest of the vegetables. Add salt, sugar, oil and vinegar. Stir and leave to stand for 10-15 minutes.
We put the salad in jars and sterilize for 13-17 minutes. Then you can twist.
