To prepare salads for the winter, from a wide variety of products, our step-by-step recipes with photos will help you. Blanks for the winter are so tasty that your eaters will just lick their fingers. Among the options presented in the section, salads that can be prepared quickly, without sterilization, are especially popular. They can be easily prepared at home. Spicy salads from eggplant and paprika, or from zucchini with aromatic garlic, the most delicious salads from green tomatoes or Korean cucumbers are suitable for the festive feast. Such simple homemade salads for future use are a good help in winter, when there are few natural products and vitamins or you need to quickly set the table. In any case, a jar of delicious preservation, which is always at hand, is a good help. For canning, in recipes, experienced hostesses use vinegar, vegetable oil, tomato juice and mayonnaise. A vegetable salad successfully prepared for the winter will delight your household and diversify the menu!
The best salad recipes with photos
The last notes
As often happens, when we come to the dacha or vegetable garden instead of small and thin fresh cucumbers, we find huge overgrown cucumbers. Such finds upset almost everyone, because such overgrown cucumbers are not very tasty fresh.
All salads can be harvested from the appearance of vegetables of a new harvest until late autumn.
Each salad is a good addition to any meat, poultry or fish dish.
2-3 tablespoons of salad added to soup, cabbage soup or borscht will change their taste and add a special piquancy to the first courses.
1. Salad "Molodchik"
Products:
1. Cauliflower - 2 kg.
2. Carrots - 1.8 kg.
3. Sweet pepper - 3 kg.
4. Sugar - 300 gr.
5. Salt - 100 gr.
6. Vinegar 6% - 300 ml.
How to make Molodchik salad:
Divide the cauliflower into inflorescences, scald with boiling water.
Cut the peppers into cubes, carrots in the form of stars, or as you wish.
Put all vegetables in a saucepan, sprinkle with salt and sugar, leave for 24 hours.
Mix the released juice with vinegar and vegetable oil.
Put the vegetable mixture in jars, heat the filling and pour into the jars.
Sterilize jars for 12-15 minutes.
2. Vegetable salad
Products:
1. Cabbage - 5 kg.
2. Onions, carrots and bell peppers of different colors - 1 kg each.
3. Vegetable oil - 0.5 l.
4. Vinegar 6% - 0.5 l.
5. Salt - 4 tbsp. spoons
6. Sugar - 350 gr.
How to make a vegetable salad:
Grate carrots, cut cabbage and peppers into strips, onions - into rings or half rings.
Put everything in a large enamel saucepan, stirring occasionally, and leave for 12 hours.
Arrange the salad in prepared jars, close with nylon lids.
Store in a refrigerator or cellar. When using the salad, do not season with anything, it has everything in it.
3. Salad "Gold reserve"
Products:
1. Tomatoes - 4 kg.
2. Carrots - 2 kg.
3. Onions - 1 kg.
4. Beets - 1 kg.
5. Vinegar essence 70% - 2 tbsp. spoons
6. Vegetable oil - 0.5 l.
7. Salted sprat - 2 kg.
8. Salt - 2 tbsp. spoons (optional)
9. Sugar - 18 tbsp. spoons
How to make a salad "Golden Stock":
Pass the tomatoes through a meat grinder.
Grate beets and carrots.
Cut the onions into rings or half rings.
Simmer all vegetables (except tomatoes) in oil for 15-20 minutes.
Then add the tomatoes and cook for 2 hours.
15 minutes before the end of cooking, add sprat, sugar, vinegar, put in jars and roll up.
4. Salad "Zucchini - cool barrel"
Products:
1. Zucchini - 3 kg.
2. Tomatoes - 1.6 kg.
3. Garlic - 2 heads
4. Sugar - 1 glass
5. Table vinegar 6% - 1 cup
7. Salt - 2 tbsp. spoons
How to make a salad "Zucchini - a steep barrel":
Cut the courgettes into cubes.
1 kg of tomatoes, cut into wedges,
Grate 600 g of tomatoes on a coarse grater.
Pass the garlic through a press.
Mix everything (except garlic), season with sugar, salt, vinegar and oil, simmer for 25 minutes.
At the end of cooking, add the garlic and stir again.
Divide the salad into 0.5 liter jars and sterilize for 15 minutes. Roll up.
5. Salad "Feast for the whole world"
Products:
1. Peeled zucchini - 3 kg.
2. Bell peppers - 4 pcs.
3. Garlic - 100 gr.
4. Tomato paste - 360 gr.
5. Sugar - 1 glass
6. Vegetable oil - 1 glass
7. Salt - 2 tbsp. spoons
8. Red ground pepper - 1 tsp
9. Water - 1 liter
How to make a "Feast for the whole world" salad:
Pass the vegetables through a meat grinder.
Dilute tomato paste in 1 liter of water, add sugar, salt, pepper and vegetable oil, mix with vegetables and put on fire.
From the moment of boiling, cook for 30 minutes. 5 minutes before the end of cooking, add 1 teaspoon of 70% vinegar.
Put the hot salad in prepared jars and roll up.
6. Zucchini and Bean Salad
Products:
1. Zucchini - 3 kg.
2. Green beans - 2 kg.
3. Bulgarian pepper - 1 kg.
4. Greens - 0.5 kg.
5. Hot pepper to taste
For brine:
1. Water - 1.5 liters
2. Garlic - 150 gr.
3. Vinegar 6% -0.5 liters
4. Salt - 150 gr.
5. Sugar - 250 gr.
6. Vegetable oil - 350 gr.
How to make a squash and bean salad:
Coarsely chop the vegetables and cover with boiling brine.
Boil for 30 minutes, put in jars and roll up.
7. Eggplant salad
Products:
1. Eggplant - 2 kg.
2. Bell pepper - 1.5 kg.
3. Tomatoes - 1.5 kg.
4. Onions - 1 kg.
5. Garlic - 200 gr.
6. Greens (parsley, cilantro)
7. Vegetable oil - 250 gr.
8. Salt - 2 tbsp. spoons
9. Vinegar essence 70% - 1 tsp
How to make an eggplant salad:
Cut the eggplants and bell peppers into ribbons in length.
Peel the tomatoes and cut into wedges or cubes.
Cut the onions into half rings, grate the garlic or pass through a press.
Chop the greens. Mix everything, add salt, vegetable oil and vinegar essence (optional).
Cook for 30-40 minutes, put in prepared jars and roll up.
8. Eggplant salad "With wheels"
Products:
1. Eggplant - 1.5 kg.
2. Onions - 500 gr.
3. Carrots - 500 gr.
4. Tomatoes - 1 kg. (instead, you can take 500 gr. red tomatoes, 500 gr. sweet peppers and 2 large Antonov apples)
5. Sunflower oil - 1.5 cups
6. Salt - 2 tbsp. spoons
7. Sugar - 4 tbsp. spoons
8. Boiled rice - 1 glass
How to make Wheeled Eggplant Salad:
Wash the eggplants, scald with boiling water, peel, cut into wheels 2 cm thick.
Sprinkle with salt and leave for 15-20 minutes to release the bitterness.
Squeeze, fry in sunflower oil until golden brown.
Grate the carrots on a coarse grater, finely chop the onion, the tomatoes into slices, the peppers and apples into strips.
Fry carrots and onions separately in vegetable oil, put in a saucepan.
Add tomatoes, peppers, apples, eggplant wheels, pour in the remaining oil.
Bring vegetables to a boil, add salt, sugar and simmer until tender for 40-45 minutes.
Add rice 10 minutes before the end of cooking. Arrange in prepared jars and roll up.
9. Salad "My little blue"
Products:
1. Eggplant - 5 kg.
2. Cabbage - 1.5 kg.
3. Carrots - 0.5 kg.
4. Garlic - 200 gr.
5. Vinegar 6% -250 gr.
6. Bell pepper - 4 pcs.
7. Hot pepper, salt to taste
How to make a salad "My little blue":
Boil the whole eggplants, cool and cut into rings.
Finely chop the cabbage, grate the carrots on a coarse grater.
Finely chop the garlic. Cut the bitter and bell peppers into strips.
Mix all vegetables, pour vinegar and leave for 1 hour.
Stir every 15 minutes for an hour.
Then put in prepared jars and close with screw or nylon lids.
Keep refrigerated.
10. Yeralash salad
Products:
1. Eggplant - 10 pcs.
2. Bell pepper - 10 pieces
3. Onions - 10 pcs.
4. Garlic - 5 cloves
5. Tomatoes - 10 pcs.
6. Hot pepper - 1 pod
7. Sugar - 4 tbsp. spoons
8. Salt - 2 tbsp. spoons
9. Sunflower oil, odorless - 200 ml.
How to make Yeralash salad:
Do not peel the eggplants, cut into 1 cm thick circles, put in salted water.
Bring to a boil and drain. Cut the bell peppers into strips, bitter peppers into rings, chop the garlic.
Chop the tomatoes. Mix all vegetables, add salt, sugar, butter and cook for 40 minutes.
10 minutes before the end of cooking, put 1 teaspoon of 70% vinegar essence.
Put the mass in prepared jars and roll up without sterilization.
Cover the jars warm and leave for 5-6 hours.
11. Lusian salad
Products:
1. Red tomatoes -1 kg.
2. Cucumbers - 1 kg.
3. Onions - 1 kg.
4. Sunflower oil - 300 gr.
5. Tomato sauce - 250 gr.
6. Salt to taste
How to make a Lusian salad:
Pass the tomatoes, cucumbers and onions through a meat grinder, put in a saucepan.
Cover with oil and tomato sauce. Place in the oven for 40 minutes.
Season with salt to taste and simmer for another 5-10 minutes.
Fold into jars, you can roll it up, or you can close it with nylon lids.
Store in a refrigerator or cellar.
From the specified number of products, 6 half-liter cans come out.
The salad can be added to side dishes, used to make pizza or as a spread for sandwiches.
12. "Joy of Summer" salad
Products:
1. Sweet pepper - 5 kg. cut into 4-6 pieces,
2. Carrots - 15 pcs.
3. Tomatoes - 3 kg.
4. Garlic - 2 heads
5. Parsley - 1 bunch
6. Vegetable oil - 0.5 liters
7. Sugar - 1 glass
How to prepare the Joy of Summer salad:
Grate the carrots on a medium grater. Pass 3 kg tomatoes through a meat grinder.
Pass the garlic through a press or mince together with the tomatoes, finely chop the parsley.
Put everything in a large bowl, add vegetable oil, sugar, salt to taste, put on fire and cook from the moment of boiling for 40-50 minutes.
Put the hot salad in prepared jars and roll up with metal lids. Wrap and leave to cool for about 7-8 hours.
13. "Kubansky" salad
Products:
1. Sweet pepper - 5 kg.
2. Ripe tomatoes - 2.5 kg.
3. Garlic - 300 gr.
4. Vegetable oil - 300 ml.
5. Salt - 100 gr.
6. Sugar - 200 gr.
7. Vinegar 70% - 2 tbsp. spoons
8. Parsley - 100 gr.
9. Black pepper to taste
How to prepare the "Kubansky" salad:
Wash sweet peppers, cut into 3-4 pieces.
Put chopped parsley and garlic, hot peppers, chopped tomatoes in a wide bowl, add salt, sugar and add oil.
Put on fire, bring to a boil and cook for 15 minutes.
Dip slices of sweet pepper into the boiling mass, pour in vinegar and cook for 10 minutes.
While hot, put the salad in prepared jars and roll up.
14. Whole vegetable garden salad
Products:
A 3-liter jar will require:
1. Small cucumbers - 8 pcs.
2. Brown tomatoes - 3 pcs.
3. Onions - 2 pcs.
4. Garlic - 4 cloves
5. Parsley root, celery stalk, thin horseradish root, dill umbrella, 2-3 bell pepper pods.
6. Cabbage
For filling: 1.5 liters of water, 2 tbsp. tablespoons of salt, 5 tbsp. tablespoons of sugar without a slide.
How to make the Whole Vegetable Salad:
Chop the cabbage. Put the vegetables in a jar, fill the gaps with cabbage.
Fill the jar with filling and sterilize for 20 minutes at a temperature of 85 degrees.
Add 5 tbsp. tablespoons of 9% vinegar.
Roll up, turn over, wrap up and leave to cool completely.
Today I am writing what the most delicious salads can be preserved for the winter. This is an eggplant salad, salad with rice and vegetables, green tomatoes, pepper lecho, beet salad, cucumber, vegetable ... In general, read the content and choose any recipe you like.
Information for those who make blanks for the first time. Banks for conservation need to be prepared in a certain way. First you need to wash them well with baking soda. It is better to use a new sponge for washing jars, not the one with which you wash all the dishes. Next, the banks need to be sterilized. This is most often done over steam. You can put the jar on a boiling kettle, you can put a grate on the pan and put the jars on it upside down. You need to sterilize the jars for about 15 minutes, when drops of water begin to flow down the walls and the jar becomes transparent.
The second way to sterilize is in the oven. The jars are placed on a wire rack in a cold oven, the door is closed. Preheat the oven to 150 degrees and from the moment of heating keep the jars there for 15 minutes. Can also be sterilized in the microwave. Pour a little water (about 100 ml) into the jars and heat it up in the microwave for 8 minutes at maximum power. Lids for preservation also need to be washed and boiled for 5 minutes.
Only coarse stone salt can be used in the workpieces. In no case do not take iodized and fine.
This salad is prepared from different vegetables, it turns out to be very tasty. It ranks first in our top salads for the winter. The name of the salad is due to the fact that all vegetables are taken in an amount of 10 pieces. When doing this, choose medium-sized vegetables.
Ingredients (for 4 l):
- eggplant - 10 pcs.
- onions - 10 pcs.
- bell peppers - 10 pcs.
- tomatoes - 10 pcs.
- garlic - 10 cloves
- black peppercorns - 10 pcs.
- allspice peas - 5-7 pcs.
- bay leaf - 3 pcs.
- vinegar 9% - 100 ml
- sugar - 4 tablespoons
- salt - 2 tablespoons no top
- vegetable oil - 200 ml
1.Wash the tomatoes, remove the stalk and cut into wedges. The size of the cut does not matter, as the tomatoes need to be ground in a blender or minced.
2. Cut the eggplants in half across, then in half lengthwise. Cut each piece into wedges and place in a large bowl.
If your eggplants are bitter, then they must first be soaked in salt water for 30 minutes, and then rinsed.
3. Cut the peppers into large squares, and the onion into half rings, but large (about 1 cm thick). The garlic is cut into large cubes.
4.Pour the vegetable oil into a large container. Add onion, pepper, eggplant and stir a little. Pour the tomato puree over the vegetables and stir again.
5.Add salt, sugar, bay leaves, black and allspice to the salad. Cover and place on the stove to simmer. After boiling, cook the salad for 30 minutes, stirring occasionally.
6. 5 minutes until cooked, add garlic and vinegar to the dish, stir. Try the salad with salt and sugar, there is still time to bring the preparation to taste.
7.When the salad is ready, place it immediately in sterilized jars and roll up with sterile lids. Turn over and let cool. In the cold, these salads for the winter will delight everyone at home.
Winter salad recipe with rice and vegetables without sterilization
Rice salad is also called "Tourist's Breakfast". It can easily replace a meal or be a good snack.
Ingredients:
- long-grain steamed rice - 2 tbsp.
- onions - 1 kg
- bell pepper - 1 kg
- carrots - 1 kg
- tomato juice - 2 l
- hot pepper - 1 pc.
- salt - 1.5 tablespoons
- sugar - 5 tablespoons
- vinegar 9% - 3 tablespoons
- vegetable oil - 300 ml
Tourist's Breakfast salad - preparation:
1. Rinse the rice until water is clear and cook until half cooked (cook for about 7 minutes after boiling water). Next, rinse the grains well and let the water drain.
2.Grate the carrots on a coarse grater, cut the pepper into strips and the onion into cubes. Chop hot peppers finely.
3.In a large container where you will cook the salad, pour in the vegetable oil and heat it up. Put the carrots in the oil and simmer for 15 minutes, stirring occasionally.
4. Add chopped onions to the carrots, stir and simmer for another 15 minutes. Next, pour in the tomato juice, add sugar and salt. Let the mixture boil and cook for another 15 minutes.
5. Next, pour in the pepper (sweet and hot) and cook for another 15 minutes. Next, add the rice and cook for the last 10 minutes. Pour in vinegar 3 minutes before cooking.
6. Boiling salad should be put in sterilized jars and rolled up with sterilized lids. This completes the salad. It tastes good, so harvest more at once.
Green tomato salad for the winter
Green tomato salads for the winter are quite popular. For all lovers of such salads, I offer an excellent recipe for the winter.
Ingredients:
- green tomatoes - 2 kg
- onions - 0.5 kg
- red bell pepper - 0.5 kg
- garlic - 6 cloves
- parsley - bunch
- salt - 1.5 tablespoons
- sugar - 1 tablespoon
- apple cider vinegar 6% - 3 tablespoons
- sunflower oil - 100 ml
- citric acid - 1/4 tsp
Cooking method:
1. Vegetables to wash, peel. Cut the pepper into long strips. Cut the tomatoes into thin semicircles, the onion into thin half rings. Place these vegetables in a large bowl. Add one and a half tablespoons of salt and stir. Cover the bowl with something dust-free (plastic, lid, towel) and let the vegetables sit for 12 hours (overnight).
2. Through the night, the vegetables will start juice. Cut the garlic into strips or cubes and add to the salad. Coarsely chop the parsley and put it in the salad too. Add a tablespoon of sugar, stir and let the salad sit for 1 hour.
3.After an hour you need to squeeze the juice from the vegetables. You can do this with your hands, or you can put the vegetables in a colander and press down a little with a spoon.
Citric acid or lemon juice preserves the color of vegetables, they will remain bright.
5.Stir the salad and you can put it in clean jars (but not sterilized). Store tightly and cover with clean lids, but do not roll up.
6.Put the jars in a pot to sterilize. After boiling water, sterilize for 30 minutes, then roll up with a key or tighten the euro-caps tightly. Wrap the conservation "under a fur coat" and let cool. Green tomato salads for the winter are ready, store them in a dark place.
Spicy cauliflower salad with sterilization
This is a very tasty salad, the cauliflower turns out to be crispy, not boiled (because the salad does not need to be boiled, but only sterilized), spicy. If you don't like hot salads, reduce the amount of chili peppers.
Ingredients (for 4.2 liters):
- cauliflower - 3 kg
- carrots - 3 pcs.
- garlic - 4 heads
- red hot peppers - 3 pcs.
- curly parsley - 2 bunches
For brine:
- water - 1.5 l
- sugar - 1 tbsp. (200 ml)
- salt - 3 tablespoons
- allspice peas - 15 pcs.
- vegetable oil - 200 ml
- vinegar 9% - 200 ml
Cauliflower salads for the winter - preparation:
1. For starter cabbage, you need a container with a wide bottom. Better to take glass or enamel dishes. Aluminum cannot be used, it will oxidize. Wash the parsley and chop not too finely. It is better to take curly parsley, not ordinary, it will better retain its shape, it will not sour in brine. Cut the garlic into slices. Put parsley on the bottom of the prepared container, sprinkle with garlic on top.
2. Peel the carrots and cut into thin slices. If you have a grater with the right attachment, use it. Place the next layer of orange carrot circles on top of the garlic.
3. Cut red hot peppers into half rings. There are a lot of peppers in the recipe, so you can reduce the amount as desired. Spread the pepper over the carrots.
4. Wash the cauliflower and disassemble it into inflorescences. Place the cabbage on top.
5. Now you need to make a pickle. Boil one and a half liters of water, add a glass of sugar, 3 level tablespoons of salt, allspice to it. Pour in the oil and vinegar, stir to dissolve the sugar and salt crystals. Immediately pour boiling brine over the cabbage. Cover the salad with a plate and put the oppression on - a three-liter jar of water. Leave the cabbage to ferment for a day.
6.After 24 hours, the salad can be closed in jars. Banks should be washed with baking soda, lids should be sterilized. Toss the cabbage with the rest of the ingredients and place in the jars, tamping. Pour in the brine in which the cabbage was fermented. Cover the jars with lids.
The brine will be unclear. It's okay, don't worry.
7.To sterilize, put a cloth on the bottom in a wide saucepan, place the jars with the workpiece. Pour warm water over the shoulders of the jars and put on fire. When the water boils, sterilize the salad for 20 minutes (for 0.7 liter jars).
8. After 20 minutes, remove the cans from the boiling water and roll up the lids.
Bell pepper lecho for the winter
Especially for lovers of sweet pepper, I am writing a very tasty recipe for lecho in tomato.
Ingredients (per 5 l):
- bell pepper (preferably red) - 3 kg
- ripe tomatoes - 2 kg
- onions - 0.5-0.7 kg
- vegetable oil - 120 ml
- salt - 50 gr. (2 tablespoons with a small slide)
- sugar - 100 gr. (0.5 tbsp.)
- vinegar 9% - 50 ml
Salads for the winter with pepper - preparation:
1. For lecho, it is best to take red pepper, it is the sweetest and quite ripe. Yellow peppers are fine too. But green in lecho can give a bitterness. Therefore, if there is only green pepper, you need to pour boiling water over it for a minute so that it gives off bitterness. Wash the pepper and cut into large squares.
The cutting method can be any: strips, cubes, and quarters.
2.Wash the tomatoes and cut them into random pieces. Mince the tomatoes or grind them in a blender.
3. Cut the onion into small cubes. Pour vegetable oil into a saucepan, add onion and put on fire to sauté. Stir the onions constantly to keep them from burning and turning golden. The onion should become slightly translucent and soften.
The onions are sautéed in oil so that the oil is evenly distributed over the lecho. If the oil is poured into the tomato sauce, it will float as a greasy film on top.
4.Pour two kilos of twisted tomatoes into the onion and let the mixture boil. Pour chopped peppers into boiling tomatoes. Add sugar and salt, stir and cook for 20 minutes after boiling under a closed lid.
Try pepper. When finished, it should not be crispy, but firm.
5.Add vinegar 5 minutes until cooked and stir. Try lecho. Now you can add salt, sugar, vinegar to your liking. After 5 minutes, lay the lecho into sterilized jars and roll up with sterilized lids. Turn over, cover with a blanket and let cool. It turns out a delicious salad!
The most delicious bean salad recipe
Such a salad will be very satisfying, you can eat it as an independent dish, since the beans contain a lot of protein, which saturates well.
Ingredients:
- eggplant - 2 kg
- bell pepper - 0.5 kg
- carrots - 0.5 kg
- onions - 0.5 kg
- beans - 0.5 kg
- tomatoes - 1.5 kg
- salt - 2 tablespoons
- sugar - 250 gr.
- vinegar - 150 ml
- vegetable oil - 350 ml
How to cook salads with beans and vegetables:
1. Beans take the longest to cook, so that's where you need to start. It is better to soak the beans in cold water overnight, and in the morning to boil them until tender. The time to cook the beans will depend on the variety and quality. It may take 1 hour, or maybe 2. Taste the beans until done.
2. Peel the carrots, onions and peppers. Grate the carrots on a coarse grater and place in a large saucepan, where you will cook everything. Cut the onion into half rings or quarter rings if large. The pieces should not be thin, about 3 mm wide. Cut the pepper into cubes. Place the onions and peppers in a saucepan over the carrots.
3. The next layer in a saucepan, put the beans, flatten.
4. Cut the eggplants into medium cubes and place in a separate bowl. Salt the eggplants, stir and leave for 15 minutes to let the juice stand out. Squeeze the eggplant with your hands to remove excess liquid. Bitterness will go with her. Put the eggplants on top of the beans in a saucepan because they cook the fastest. Being on top, they will retain their shape.
5.While the eggplants are draining, mince the tomatoes. Use the smallest grate.
6. After spreading the eggplants on the beans, add sugar and vegetable oil to the salad. And top with tomato puree. You don't need to stir the salad now. Put it on fire and bring it to a boil. After boiling, cook the salad for 30 minutes.
7. When the vegetables are boiling, you can stir them lightly. Do this carefully, leave the eggplants on top, pry only the vegetables in the lower layers. After 10 minutes, stir the vegetables again, and after 10 minutes stir again so that the vegetables are evenly distributed over the salad. After half an hour of cooking, look at the degree of readiness of the eggplants. They should change color, darken. The salad should not contain eggplants with white flesh. If there are any, then boil the salad for another 5 minutes.
8. Salt the salad and add the vinegar. Cook for another 2 minutes and can be laid out in sterile jars. Do not remove the salad from the heat and put it in the jars while boiling. Next, roll up the lids, turn over and wrap until it cools completely. It turns out delicious, bright, satisfying.
Korean cucumber salad for the winter in jars
I used to write different cucumber salads for the winter. Check out the recipes. This recipe is called Korean Fingers. Such cucumbers are well stored all winter, they are moderately spicy and crispy.
Ingredients (per 5 l):
- cucumbers - 4 kg
- sugar - 1 tbsp. (200 ml)
- salt - 3 tablespoons (no slide)
- vinegar 9% - 1 tbsp. (200 ml)
- sunflower oil - 1 tbsp. (200 ml)
- ground black pepper - 0.5 tablespoons
- garlic - 1 head
Cucumber salads for the winter - preparation:
1.Wash the cucumbers and trim the edges. Cut small vegetables in half, and cut the larger ones into quarters.
2.Add a glass of sugar, vinegar and vegetable oil to the cucumbers. Add three level tablespoons of salt and squeeze the garlic through a press. Stir the flavored cucumbers well. It is most convenient to do this with your hands. Wear disposable gloves for added comfort.
3. Leave the cucumbers in the marinade for 3 hours. During this time, the cucumbers will start juice.
4. Wash the cans with soda, dry them. Pour boiling water over the lids. Fold the cucumbers into clean jars, fill them with the released brine juice. Place the lids on the jars and sterilize in a large saucepan. Cover the bottom of the pot with a cloth. Fill the jars with water up to the level of the hangers and put on fire. After boiling water, sterilize the workpiece for 10 minutes (for half-liter cans), 15 minutes (for liter cans) or 20 minutes (for 1.5-liter cans).
You need to sterilize until the moment when the cucumbers begin to change color to olive. If you overexpose jars in boiling water, the cucumbers will cook and become soft.
5. Remove the boiling water cans and roll them up straight away. Turn over, see if the lid is leaking. Wrap with a warm towel or blanket and leave to cool for a day.
Cucumber and tomato salad without sterilization
This salad is made up of many summer vegetables, making it a super platter. There are carrots, cabbage, tomatoes with cucumbers, and peppers and onions. In winter, you open such a jar and immediately salivate from the aroma. Such a preparation, despite the name of the salad, can be eaten with any dishes, vegetables are combined with everything. You do not need to sterilize the salad in jars, it is boiled a little and put in jars. But the jars must be sterilized separately, like the lids.
Ingredients (for 5 liters):
- tomatoes - 1.5 kg
- cucumbers - 1 kg
- bell peppers - 4-5 pcs.
- cabbage - 1 kg
- carrots - 1 kg
- onions - 800 gr.
- dill - 2 bunches
- sugar - 5 tablespoons
- salt - 10 tsp
- vegetable oil - 200 ml
- vinegar 9% - 125 ml
Vegetable salads for the winter - preparation:
1.Wash all vegetables well. Cut the tomatoes into slices, cutting out the stalk from them. In this salad, vegetables are cut coarsely enough, you do not need to grind. Use a large pot to boil vegetables. Put tomatoes in it and put on fire. While the tomatoes are boiling, peel the carrots, peppers from seeds, and onions from the husks.
2. Cut the pepper into wide strips, about 1 cm. Cut off the tips of the cucumbers and cut them into circles. Cut the onion into half rings, grate the carrots on a coarse grater, and chop the cabbage. After slicing cabbage, you need to mash it with your hands so that it becomes softer.
3. Put all the vegetables to the tomatoes and stir the salad. Add sugar, salt, vegetable oil, mix well again.
Adjust the amount of sugar and salt to your liking. Better first put a little less than the norm and try what happened. If the tomatoes are sweet, then less sugar is needed.
4. Bring vegetables to a boil and simmer for 15 minutes over low heat, covered, stirring occasionally. The vegetables will start up the juice and stew in it. Chop the dill and add it to the salad 5 minutes before the end of cooking. Also, 3 minutes before the end of cooking, pour in the vinegar.
5. Banks must be sterilized. To sterilize several cans at once, place them in a cold oven on a wire rack. Turn on heating up to 150 degrees. When the oven has warmed up, soak the jars in it for 15 minutes. Lids can be put in the oven along with the cans. Or sterilize over steam until drops begin to drip down the can (also about 15 minutes). The lids can be boiled for 5 minutes.
6. Dip the ladle with which you will put the salad in jars in boiling water. For convenience, you can use the wide can funnel. The funnel also needs to be doused with boiling water. So, put the boiling salad in sterilized jars, immediately cover with a hot lid (remove the lid from the boiling water with a fork and shake off the water) and roll up.
7. Turn the cans over, wrap them in a blanket until they cool completely. On this, a delicious summer salad is ready. By the way, you can change the proportions of vegetables or not use any vegetables.
Dressing in borscht with beets
To quickly cook borscht in winter, you can use such a summer preparation. All that remains is to cook the broth, cabbage and potatoes, the rest of the vegetables are all in this salad. In addition to borscht, such a salad can be eaten with cereals, meat and fish dishes.
Ingredients (per 3 l):
- beets - 1 kg
- carrots - 0.5 kg
- onions - 0.5 kg
- tomatoes - 1.5 kg
- salt - 1 tablespoon
- sugar - 0.5 tbsp. (125 ml)
- refined vegetable oil - 125 ml
- vinegar 9% - 1 tablespoon
How to cook salads for the winter with beets:
1.Wash all vegetables. Cut the tomatoes into arbitrary pieces and pass them through a meat grinder.
2. Peel the onions, carrots, beets. Cut the onion into thin, translucent half rings. Grate carrots and beets on a coarse grater.
3.Pour the tomatoes into a large saucepan (better than 8 liters) and heat them a little. Pour all the other chopped vegetables into the tomatoes and bring the salad to a boil. If the pan has a thin bottom, then the fire should be low so that the vegetables do not burn.
4. When the mixture boils, add sugar, salt and sunflower oil to it. Stir, crush the vegetables a little with a spoon so that they are covered with the tomato. When the salad comes to a boil, reduce the heat and cook for 30 minutes, stirring occasionally.
5.After half an hour, add one spoonful of vinegar, boil for another 5 minutes with the lid closed and immediately place in warm and dry sterilized jars. When placing the salad in the jar, tamp it down. Top with lettuce liquid. Roll up the cans with the lids under the typewriter. If you store it in a cellar or in the refrigerator, you can also close it with screw lids.
Sterilize jars and lids while the salad is cooking.
6.Turn the jars, place them on a towel and wrap them in a warm blanket. Leave to cool for 12 hours. And get a delicious salad that can also be a side dish.
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The canning season is a favorite and troublesome time for real housewives. Blanks for future use are made at a time when all vegetables are as accessible and tasty as possible. They are simply full of vitamins, minerals, nutrients. There are all kinds of salad recipes for the winter, taking into account a variety of taste preferences. And of course, canned food prepared with your own hands is much more pleasant to eat. In the cold winter time, they diversify the diet, give a lot of positives. The aroma of such a salad will remind you of a warm summer and a generous autumn. Significant time savings are also important, which are very significant during workdays. After all, you just need to open a jar with an amazingly bright and unusually fragrant salad.
The five most commonly used ingredients in recipes are:
This food will also conquer with its versatility, serving as an independent dish or as a side dish. It is enough to cook meat, fish, seafood and serve them with salad. Undoubtedly the simplicity, the benefits of such products used every day. But even for special festive occasions, a homemade salad prepared for the future is perfect. Bright vegetables will be quite appropriate: red bell pepper, green cucumber, pink tomato, white cabbage or cauliflower, purple eggplant. The composition may depend solely on the wishes and preferences of the owners.
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.
