Unusual blanks - recipes for the winter. Vegetable preparations for the winter

Such salads will be an excellent alternative to standard preservation: pickled or pickled cucumbers or tomatoes. Add some variety to your diet and try these preparations for the winter!
1. Tomato, eggplant and pepper salad
Ingredients:
1.5 kg of tomatoes;
1.5 kg of eggplant;
700 g of bell pepper;
500 g carrots;
60 ml of vegetable oil;
1 head of garlic;
1 st. l. vinegar essence;
50 g sugar; 30 g salt;
one third of a hot pepper.
Pass the tomatoes through a meat grinder or chop them in a blender. Coarsely chop the rest of the vegetables. Salt the sliced eggplants and let them stand to release the bitterness. Finely chop the garlic. Pour oil into the cauldron, put the eggplants and fry, or turn on the “Frying” multicooker program for 15 minutes. After that, add the peppers and carrots and fry for another 10 minutes. Pour in the tomato mass, add salt and sugar and turn on the “Stewing” program (or simmer in a cauldron) for 45 minutes. Before the end, you need to add vinegar, garlic and finely chopped hot pepper. After the time has elapsed, spread the salad in sterilized jars, roll up, turn over and cover with a towel.
2. Sweet roasted peppers in Serbian oil

Ingredients:
5 large bell peppers;
4-5 garlic cloves;
1 tsp salt; a pinch of sugar;
40 ml olive (or sunflower) oil;
10 ml balsamic vinegar (apple);
black peppercorns - to taste;
sprig of green basil.
Preheat the oven to 200°C (Grill or Convection mode). Put the pepper on a wire rack or baking sheet, which must be hot. Put the peppers in the oven for half an hour. Remove the peppers and put them in a saucepan, cover tightly and leave for 10-15 minutes. Remove the skin from the pepper and remove the stalk and seeds. No need to rinse it with water to wash off the seeds. Divide the pepper into pieces, and if there is juice left on the baking sheet, collect it in a bowl. Place peppers in glass jars, layering with basil leaves and garlic cloves. In a bowl with pepper juice, add vegetable oil, vinegar, salt, sugar and black pepper (peas). Stir, bring to a boil and pour this mixture over the peppers in jars. Close with nylon lids and refrigerate for 6-10 hours. To make the salad last until winter, add more vinegar to the marinade, sterilize the jars and roll up.
3. Salad of zucchini and eggplant

Ingredients:
500 g eggplant;
500 g zucchini;
500 g of bell pepper;
500 g carrots;
700 g of tomatoes;
100 g of garlic;
50 g of table vinegar 9%;
150 g of vegetable oil;
100 g of sugar;
35 g salt.
Peel all vegetables except eggplant. Grate the carrots on a coarse grater, and cut the garlic into circles. Cut zucchini and eggplant into large pieces. Remove the seeds from the pepper and coarsely chop it. In a separate container, mix the ingredients for the marinade (vinegar, oil, sugar and salt), when the mixture boils - cook it for another 3 minutes. Put the vegetables in a multicooker bowl (or in a cauldron) and fill them with marinade. If you are preparing a salad in a slow cooker, turn on the "Stew" program for 40 minutes. When the vegetables are cooked, stir them. Banks can be sterilized for 10-15 minutes in the “Steaming” mode, boil the lids. Arrange the hot salad in jars, close the lids, turn over and cover with a towel so that they gradually cool.
4. Cabbage salad

Ingredients:
5 kg of white cabbage;
1 kg of carrots;
1 kg of onions;
1 kg of red bell pepper;
0.5 l of vinegar 9%;
0.5 l of sunflower oil;
350 g of sugar;
4 tbsp. l. with a top of salt.
Cut the cabbage, onion and pepper, and grate the carrots. Mix everything gently, but do not wrinkle. Add vinegar, sugar, salt and sunflower oil and mix again. Divide into jars and flatten lightly with a fist. Close the lids after 3 days and refrigerate. This salad is stored for a long time, but does not lose its taste.
5. Cucumber and onion salad

Ingredients:
2 kg of cucumbers;
1.5 kg of onion;
half a glass of sugar;
half a glass of apple cider vinegar;
half a glass of nut butter (you can peanut butter);
2 tbsp. l. coarse salt (not iodized);
2-3 tsp coriander seeds;
a bunch of cilantro or parsley.
Cut off the back of the cucumbers and cut them into circles, about 1 cm thick. Cut the onion into rings that need to be divided. Put cucumbers and onions in a saucepan, add vinegar, sugar, salt, oil, coriander and finely chopped greens. Stir and place vegetables over medium heat. Simmer for 10-15 minutes until the cucumbers become soft. Arrange in sterilized jars, compact a little and roll up.
6. Salad of zucchini and bell pepper

Ingredients:
2 kg zucchini;
3-4 bulbs;
4-5 bell peppers;
350 g of tomato paste;
100 g of water; 1 tbsp. l. with a slide of salt;
200 g of sugar;
300 g sunflower oil;
100 g of vinegar 9%;
bunch of greens.
Onion, pepper and zucchini cut into cubes and put in layers in a multicooker bowl (you can in a cauldron). Separately, in a bowl, mix the tomato paste, salt, sugar, oil, vinegar and water. Pour the mixture over the vegetables. Sprinkle greens on top. In a slow cooker, cook the salad in the “Stew” mode for 40 minutes. Stir it and place it still hot in sterilized jars, tightly close or roll up.
7. Salad with rice

Ingredients:
800 g of peeled peppers;
400 g of peeled zucchini;
800 g of peeled tomatoes;
1 st. rice
5 pieces. bay leaf;
1 st. refined vegetable oil;
50 g of vinegar 9%;
100 g of sugar;
1 st. l. salt.
Cut the peppers and zucchini into strips, cut the tomatoes into cubes. Place vegetables, rice and other ingredients (except vinegar) in a large saucepan, stir and bring to a boil. Simmer over low heat for 30 minutes, stirring occasionally. Add vinegar 3 minutes before the end of cooking. Arrange the hot salad in jars and roll up.
8. Georgian green tomato salad

Ingredients:
500 g green tomatoes;
200 g of sweet pepper;
100–150 g of onion;
50 ml of vegetable oil;
50 ml of table vinegar (wine or apple);
hot peppers;
1 tsp coriander seeds;
1/4 tsp fenugreek seeds (ucho-suneli);
1/4 tsp oregano (marjoram);
cilantro, basil and celery greens;
1 bay leaf; 15 g salt.
Cut vegetables into half slices and half rings, salt and add chopped herbs and pepper. If you do not have all the seasonings indicated in the recipe, replace them with a mixture of hops-suneli. Add vegetable oil and vinegar to the salad, mix and put under oppression for 1-2 days at room temperature. Then transfer the salad to a jar and refrigerate. The salad will be ready in a week. To spin it for the winter, you need to make another marinade for 1 liter jar of lettuce: 1 tsp. salt, 2 tsp. sugar, 4 tbsp. l. sunflower oil and 4 tbsp. l. vinegar. Sterilize 35-40 minutes.
9. Winter salad with mushrooms

Ingredients:
1.5 kg of young fresh mushrooms (preferably tubular);
1 kg of tomatoes;
1 kg of bell pepper;
700 g carrots;
700 g of onion;
4 cloves of garlic;
1 bunch of leaf celery;
300 ml of vegetable oil;
1 st. l. black pepper (peas);
1 st. l. allspice (peas);
4 inflorescences of cloves;
100 ml of vinegar 9%;
150 g of sugar;
50 g salt.
Clean the mushrooms and cut them into medium pieces. Then boil for 15-20 minutes. Drain in a colander, rinse, dry in a pan to evaporate excess moisture. In a large saucepan (preferably in a cauldron), heat the oil and put coarsely chopped tomatoes, onions and peppers into it. When the juice appears, add the mushrooms, chopped carrots, garlic and all seasonings (except vinegar). Cook over low heat for 30-40 minutes. Add vinegar 10 minutes before the end. Arrange in sterilized jars and tighten with sterilized lids, cool the jars by placing them upside down on a towel.
10. Vegetable salad with garlic

Ingredients:
1.5 kg of tomatoes;
1 kg of eggplant;
1 kg of zucchini;
1 kg of bell pepper;
1 kg of carrots;
200 g of garlic;
70 ml of vinegar 9%;
500 ml of vegetable oil;
200 g of sugar;
70 g of salt; greenery.
Pass the tomatoes through a meat grinder or chop them in a blender, grate the carrots on a coarse grater, cut the eggplants, peppers and zucchini into cubes. Add vegetable oil, vinegar, sugar, salt and chopped garlic with parsley to the tomato puree. Pour tomato puree into the bowl of the multicooker and turn on the “Stew” program or stew in a cauldron. Bring the tomato puree to a boil, add the chopped vegetables, stir and simmer for 45 minutes. Spread hot salad in sterilized jars, roll up, turn over, wrap.

Today, preparations for the winter allow not only to stock up on summer or autumn vegetables and fruits, but also to diversify your daily and festive menu with savory snacks, juicy salads, vitamin juices, sweet compotes and delicious jams.

Recipes for preparations for the winter were carefully thought out by our grandmothers, who accurately verified the proportions of ingredients and experimented with methods of heat treatment. Today, preparations in jars for the winter are no less, if not more, popular than a few decades ago. Despite the emergence of other ways to stock up on berries, fruits and vegetables for the winter, as well as the appearance of all kinds of preservation on store shelves, homemade preparations for the winter will always be in demand by housewives.

After all, delicious preparations for the winter are obtained only at home, while industrially canned cucumbers most often turn out to be excessively sour, mushrooms are sweet, tomatoes are salty, jam is sugary, and compote “pleases” with a chemical aroma. Therefore, absolutely all preparations for the winter: compotes, salads, jams, preserves, pickled or salted vegetables or mushrooms - it is better to do at home. If you are new to cooking and have never prepared preserves, we will help you learn how to do it at the highest level!

On the pages of our site you will certainly find photo recipes for winter preparations that will satisfy any requests and gastronomic preferences. Our preparations for the winter from vegetables, berries and fruits will conquer you with their variety, ease of preparation and availability of recipes.

Tomato and cucumber preparations for the winter, which are unofficially considered “classics of the genre,” you can safely serve on a festive or everyday table when your family asks for something tasty.

Also, after reading our recipes, you can make delicious preparations for the winter from zucchini: caviar, salads, snacks and even jam. And currant preparations for the winter will not leave indifferent any sweet tooth.

And for those hostesses who avoid unnecessary troubles when rolling cans, blanks for the winter without sterilization, which are distinguished by a delicate taste and quick preparation, are simply ideal.

The best preparations for the winter from our experienced chefs will help you conquer your family with delicious preservation!

05.01.2019

Peppers with eggplant for the winter

Ingredients: pepper, eggplant, garlic, dill, oil, vinegar, salt, sugar, seasoning, water

Peppers and eggplants in a fragrant marinade - such preparation for the winter will definitely be a great success in the cold season. Do not forget about this recipe in the season when vegetables are the most delicious and juicy.
Ingredients:
- 1 kg of bell pepper;
- 1 kg eggplant;
- 5 cloves of garlic;
- 100 gr of dill;
- 100 ml of vegetable oil.

For marinade:
- 30 ml of apple cider vinegar;
- 20 grams of table salt;
- 15 grams of sugar;
- pepper;
- coriander;
- Bay leaf;
- grain mustard;
- water.

04.01.2019

Salad "Paramonikha"

Ingredients: onion, carrot, tomato, salt, sugar, vinegar, oil, pepper

Salad "Paramonikha" with peppers, onions, carrots and tomatoes is one of those successful preparations that housewives, having tried once, close from year to year. We hope you enjoy this recipe as well.
Ingredients:
- 1.3 kg of sweet pepper;
- 0.5 kg of onions;
- 1 kg of carrots;
- 1.5 kg of tomatoes or tomato puree;
- 40 grams of salt;
- 250 grams of sugar;
- 100 ml of vinegar;
- 250 ml of sunflower oil;
- ground red pepper to taste.

04.01.2019

Marinated porcini mushrooms for the winter

Ingredients: white mushroom, water, salt, sugar, vinegar, laurel, pepper, cloves

If you want to close porcini mushrooms for the winter, but don’t know how to do it correctly, then our master class will come to the rescue. It details how to cook wonderful pickled porcini mushrooms.
Ingredients:
- 500-800 gr of white mushrooms;
- 0.5 liters of water;
- 0.5 tbsp salt;
- 0.5 tbsp Sahara;
- 1.5 tablespoons vinegar 9%;
- 4 pieces of bay leaf;
- 3 pieces of black peppercorns;
- 3 pieces of allspice peas;
- 2 cloves.

02.01.2019

Pate from mushrooms for the winter

Ingredients: mushrooms, carrots, onions, oil, salt, sugar, vinegar, pepper

Excellent preparation for the winter - pate from mushrooms. This is a hearty and interesting, tasty and mouth-watering preservation that absolutely everyone likes!

Ingredients:
- 1 kg honey mushrooms;
- 350 gr carrots;
- 350 gr of onions;
- 100 ml of vegetable oil;
- 25 grams of salt;
- sugar;
- Apple vinegar;
- black pepper.

14.12.2018

Ingredients: cucumber, mustard, salt, dill, horseradish leaf, garlic, pepper

Today I will tell you how to cook delicious chopped cucumbers with mustard in just 15 minutes. The recipe is very simple and fast.

Ingredients:

- 2 kg. cucumbers,
- 1 tbsp mustard powder,
- 2 tablespoons salt,
- dill umbrella,
- horseradish leaf and root,
- a leaf of currant, oak and cherry,
- head of garlic
- a third of a chili pepper.

05.08.2018

Marinated porcini mushrooms

Ingredients: mushroom, juniper, cloves, tarragon, thyme, garlic, herbs, salt, sugar, vinegar, water

Today I will tell you how to cook delicious pickled porcini mushrooms. The recipe is very simple and fast.

Ingredients:

- 600 grams of white mushrooms,
- half tsp juniper,
- 4 cloves,
- a sprig of dry tarragon,
- 2 sprigs of thyme,
- 3-4 cloves of garlic,
- 3 sprigs of parsley,
- 2 sprigs of dill,
- 2 tablespoons salt,
- 1 tbsp Sahara,
- 80 ml. vinegar,
- 800 ml. water.

Today I am writing what are the most delicious salads for the winter can be preserved. This is eggplant salad, salad with rice and vegetables, green tomatoes, pepper lecho, beetroot 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 soda. It is better to use a new sponge for washing cans, not the one with which you wash all the dishes. Next, the jars need to be sterilized. Most often this is done over the ferry. You can put the jar on a boiling kettle, you can put a grate on the pan and put the jars upside down on it. It takes about 15 minutes to sterilize the jars, when drops of water begin to flow down the walls and the jar becomes transparent.

The second method of sterilization is in the oven. Banks are placed on the grate 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 into the jars (about 100 ml) and heat in the microwave for 8 minutes at maximum power. Lids for preservation also need to be washed and boiled for 5 minutes.

Salt in blanks can only be used large stone. In no case do not take iodized and small.

This salad is prepared from different vegetables, it turns out very tasty. He is in first place in our top salads for the winter. The name of the salad is due to the fact that all vegetables are taken in the amount of 10 pieces. In this case, choose medium-sized vegetables.

Ingredients (for 4 l):

eggplant - 10 pcs.
onion - 10 pcs.
sweet pepper - 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 tbsp.
salt - 2 tbsp. topless
vegetable oil - 200 ml

1. Wash the tomatoes, remove the stalk and cut into slices. The size of the cut does not matter, as the tomatoes need to be ground in a blender or passed through a meat grinder.

2. Cut the eggplant 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 cut the onion into half rings, but large (about 1 cm thick). The garlic is cut into large cubes.

4. Pour vegetable oil into a large container. Put onion, pepper, eggplant and mix a little. Pour the vegetables with tomato puree and mix again.

5. Add salt, sugar, bay leaf, black and allspice to the salad. Cover with a lid and put on the stove to cook. After boiling, cook the salad for 30 minutes, stirring occasionally.

6. 5 minutes before cooking, add garlic and vinegar to the dish, mix. Try the salad for salt and sugar, there is still time to bring the workpiece 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.

Salad recipe for the winter with rice and vegetables without sterilization

Salad with rice is also called "Tourist's Breakfast". It may well replace a meal or become a good snack.

Ingredients:

steamed long-grain rice - 2 tbsp.
onion - 1 kg
sweet pepper - 1 kg
carrots - 1 kg
tomato juice - 2 l
hot pepper - 1 pc.
salt - 1.5 tbsp.
sugar - 5 tablespoons
vinegar 9% - 3 tbsp.
vegetable oil - 300 ml

Salad "Breakfast Tourist" - preparation:

1. Rinse rice until clear water and cook it 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 cut the onion into cubes. Chop hot pepper 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 carrots, mix 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 out the peppers (sweet and hot) and cook for another 15 minutes. Next add the rice and cook for the last 10 minutes. 3 minutes before readiness, pour in the vinegar.

6. Lettuce in boiling form should be laid out in sterilized jars and rolled up with sterilized lids. This salad is ready. It turns out delicious, so prepare more immediately.

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
onion - 0.5 kg
red bell pepper - 0.5 kg
garlic - 6 cloves
parsley - bunch
salt - 1.5 tbsp.
sugar - 1 tbsp.
apple cider vinegar 6% - 3 tbsp.
sunflower oil - 100 ml
citric acid - 1/4 tsp

Cooking method:

1. Wash and peel vegetables. Pepper cut into long strips. Cut the tomatoes into thin semicircles, onions 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 from dust (film, lid, towel) and leave the vegetables for 12 hours (overnight).

2. Through the night, the vegetables will release juice. Cut the garlic into strips or cubes and add to the salad. Coarsely chop the parsley and put it in the salad too. Pour a tablespoon of sugar, mix and leave the salad to stand for 1 hour.

3. After an hour, you need to squeeze juice from 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. Mix the salad and you can put it in clean jars (but not sterilized). Pack tightly and cover with clean lids, but do not roll up.

6.Put the jars in the pan to be sterilized. After boiling water, sterilize for 30 minutes, then roll up with a key or tightly tighten the euro-caps. Wrap the preservation "under a fur coat" and let cool. Salads for the winter of green tomatoes 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 spicy salads, reduce the amount of chili peppers.

Ingredients (for 4.2 liters):

cauliflower - 3 kg
carrots - 3 pcs.
garlic - 4 heads
red hot pepper - 3 pcs.
curly parsley - 2 bunches

For brine:

water - 1.5 l
sugar - 1 tbsp. (200 ml)
salt - 3 tbsp.
allspice peas - 15 pcs.
vegetable oil - 200 ml
vinegar 9% - 200 ml

Salads for the winter from cauliflower - preparation:

1. For sourdough cabbage, you will need a container with a wide bottom. It is better to take glass or enameled dishes. Do not use aluminum, it oxidizes. Wash the parsley and chop not too finely. It is better to take parsley not ordinary, but curly, it will better retain its shape, it will not become 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. Lay the orange carrot slices next on top of the garlic.

3. Cut the red hot pepper into half rings. There is a lot of pepper in the recipe, so you can reduce the amount if you wish. Spread the pepper over the carrots.

4. Wash the cauliflower and sort into inflorescences. Lay the cabbage on top.

5.Now you need to make a pickle. Boil one and a half liters of water, pour a glass of sugar into it, 3 tablespoons of salt without a slide, allspice peas. Pour in the oil and vinegar, stir to dissolve the sugar and salt crystals. Immediately pour the boiling brine over the cabbage. Cover the salad with a plate and put oppression - a three-liter jar of water. Leave the cabbage to ferment for a day.

6. After a day, the salad can be closed in jars. Banks should be washed with soda, lids sterilized. Mix the cabbage with the rest of the ingredients and put into jars, tamping down. Pour in the brine in which the cabbage fermented. Cover jars with lids.

The brine will be cloudy. This is normal, don't worry.

7. For sterilization, put a cloth on the bottom in a wide pan, put 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 jars from boiling water and roll up the lids.

Lecho from bell pepper for the winter

Especially for lovers of sweet pepper, I am writing a very tasty recipe for lecho in tomato.

Ingredients (for 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 st.)
vinegar 9% - 50 ml

Salads for the winter with pepper - preparation:

1. It is best to take red pepper for lecho, it is the sweetest and quite ripe. Yellow pepper is also acceptable. But green in lecho can give bitterness. Therefore, if there is only green pepper, it must be poured with boiling water for a minute so that it gives off bitterness. Wash the pepper and cut into large squares.

The cutting method can be any: straws, cubes, and quarters.

2. Wash the tomatoes and cut into arbitrary pieces. Pass the tomatoes through a meat grinder or chop them in a blender.

3. Cut the onion into a small cube. Pour the vegetable oil into the pan, add the onion and put on the fire to sauté. Stir the onion constantly so that it does not burn and turn golden. The onion should become slightly translucent and soften.

The onion is sauteed in oil so that the oil is evenly distributed over the lecho. If oil is poured into tomato sauce, it will float on top with a greasy film.

4. Pour two kilograms of twisted tomatoes into the onion and let the mixture boil. Pour the chopped pepper into the boiling tomatoes. Add sugar and salt, mix and cook for 20 minutes after boiling under a closed lid.

Try pepper. In finished form, it should not be crispy, but firm.

5. 5 minutes before cooking, add vinegar and stir. Try lecho. Now you can add salt, sugar, vinegar to your liking. After 5 minutes, lay out the lecho in sterilized jars and roll up with sterilized lids. Turn over, cover with a blanket and let cool. It makes a very tasty salad!

The most delicious bean salad recipe

Such a salad will be very satisfying, it can be eaten as an independent dish, as there is a lot of protein in the beans, which saturates well.

Ingredients:

eggplant - 2 kg
sweet pepper - 0.5 kg
carrots - 0.5 kg
onion - 0.5 kg
beans - 0.5 kg
tomatoes - 1.5 kg
salt - 2 tbsp.
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 you need to start with it. It is better to soak the beans in cold water overnight, and in the morning cook them until tender. Cooking time for beans will depend on the variety and quality. This may take 1 hour, or maybe 2. Taste the beans for readiness.

2. Peel carrots, onions and peppers. Grate the carrots on a coarse grater and put in a large saucepan, where you will cook everything. Cut the onion into half rings or quarter rings if it is large. The pieces should not be thin, about 3 mm wide. Pepper cut into cubes. Place the onion and pepper in the pot with the carrots.

3. Put the beans in the next layer in the pan, level them.

4. Cut the eggplant into a medium cube and put in a separate bowl. Salt the eggplant, stir and leave for 15 minutes to release the juice. Squeeze the eggplant with your hands to remove excess liquid. The bitterness will go with it. Eggplants are laid out in the pan with the top layer on the beans, because they are the fastest to cook. Being on top, they will retain their shape.

5. While the eggplant is draining, pass the tomatoes through a meat grinder. Use the smallest grid.

6. Having spread 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 to a boil. After boiling, cook the salad for 30 minutes.

7. When the vegetables boil, they can be slightly mixed. Do this carefully, leave the eggplant on top, pry only the vegetables in the lower layers. After 10 minutes, mix the vegetables again, and after 10 minutes, mix 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 eggplant. They should change color, darken. The salad should not contain white-fleshed eggplants. If such occur, 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 boiling jars. Then roll up the lids, turn over and wrap until completely cool. It turns out tasty, bright, satisfying.

Korean-style cucumber salad for the winter in jars

I used to write different cucumber salads for the winter. Read recipes. This recipe is called Korean Fingers. Such cucumbers are well stored all winter, they are moderately spicy and crispy.

Ingredients (for 5 l):

cucumbers - 4 kg
sugar - 1 tbsp. (200 ml)
salt - 3 tbsp. (without slide)
vinegar 9% - 1 tbsp. (200 ml)
sunflower oil - 1 tbsp. (200 ml)
ground black pepper - 0.5 tbsp.
garlic - 1 head

Cucumber salads for the winter - preparation:

1. Wash the cucumbers and cut off the edges. Cut small vegetables in half, larger vegetables in quarters.

2. Add a glass of sugar, vinegar and vegetable oil to the cucumbers. Pour in three tablespoons of salt without a slide and squeeze the garlic through a press. Mix the cucumbers well with the additions. It's best to do it by hand. Wear disposable gloves for added convenience.

3. Leave the cucumbers in the marinade for 3 hours. During this time, the cucumbers will release juice.

4. Wash the jars with soda, dry them. Cover the lids with boiling water. Put the cucumbers in clean jars, fill them with the separated brine juice. Cover the jars with lids and place in a large saucepan to sterilize. Line the bottom of the pot with a cloth. Fill jars with water up to shoulder level and put on fire. After boiling water, sterilize the workpiece for 10 minutes (for half-liter jars), 15 minutes (for liter jars) or 20 minutes (for 1.5-liter jars).

It is necessary to sterilize until the moment when the cucumbers begin to change color to olive. If you keep the jars in boiling water, the cucumbers will cook and become soft.

5. Remove the jars from boiling water and immediately roll them up. Turn over and see if the lid is leaking. Wrap with a warm towel or blanket and leave to cool for a day.

Salad with cucumbers and tomatoes without sterilization

This salad consists of many summer vegetables, it turns out super-assorted. Here and carrots, and cabbage, and tomatoes with cucumbers, and peppers with 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 dish, vegetables are combined with everything. It is not necessary to sterilize the salad in jars, it is boiled a little and placed in jars. But the jars must be sterilized separately, as well as the lids.

Ingredients (for 5 liters):

tomatoes - 1.5 kg
cucumbers - 1 kg
sweet pepper - 4-5 pcs.
cabbage - 1 kg
carrots - 1 kg
onion - 800 gr.
dill - 2 bunches
sugar - 5 tablespoons
salt - 10 tsp
vegetable oil - 200 ml
vinegar 9% - 125 ml

Vegetable salads for the winter - cooking:

1. Wash all vegetables well. Cut the tomatoes into slices, cutting out the stalk from them. In this salad, vegetables are cut large enough, no need to grind. To cook vegetables, you need to take a large pot. Put tomatoes in it and put on fire. While the tomatoes are boiling, peel the carrots, the seeds from the peppers, and the onions from the husks.

2. Cut the pepper into wide strips, about 1 cm long. 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 cutting the cabbage, you need to mash it with your hands so that it becomes softer.

3. Fold all vegetables to the tomatoes and mix the salad. Add sugar, salt, vegetable oil, mix well again.

Take the amount of sugar and salt according to your taste. Better put a little less than the norm first and try what happened. If the tomatoes are sweet, then less sugar is needed.

4. Bring the vegetables to a boil and cook for 15 minutes over low heat, covered, stirring occasionally. Vegetables will release juice and will be stewed in it. Finely 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 jars at once, place them in a cold oven on a rack. Turn on the heat to 150 degrees. When the oven is hot, soak the jars in it for 15 minutes. You can also put lids in the oven along with jars. Or sterilize over steam until drops start to flow down the jar (also about 15 minutes). Lids can be boiled for 5 minutes.

6. Dip the ladle with which you will lay out the salad in jars in boiling water. For convenience, you can use a wide funnel for cans. 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 boiling water with a fork and shake off the water) and roll it up.

7. Turn the jars over, wrap in a blanket until completely cool. This is a delicious summer salad. 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 this summer harvest. It remains only to cook the broth, cabbage and potatoes, the rest of the vegetables are all in this salad. In addition to borscht, this salad can be eaten with cereals, meat and fish dishes.

Ingredients (for 3 l):

beets - 1 kg
carrots - 0.5 kg
onion - 0.5 kg
tomatoes - 1.5 kg
salt - 1 tbsp.
sugar - 0.5 tbsp. (125 ml)
refined vegetable oil - 125 ml
vinegar 9% - 1 tbsp.

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 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 (preferably 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, press the vegetables a little with a spoon so that they are covered with a tomato. When the salad boils again, reduce the heat and cook the workpiece for 30 minutes, stirring occasionally.

5. After half an hour, add one tablespoon of vinegar, boil for another 5 minutes with the lid closed and immediately lay out in warm and dry sterilized jars. When putting lettuce in a jar, tamp it down. Top with lettuce liquid. Roll the jars with lids under the machine. If you store in the cellar or in the refrigerator, then you can close it with screw caps.

Sterilize jars and lids while the salad cooks.

6.Turn the jars over, put them on a towel and wrap them in a warm blanket. Leave to cool for 12 hours. And get a delicious salad that can be a side dish.

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We do not spend summer time in vain and idly, dear hostesses! We preserve, harvest good crops of vegetables for the future! These are the secrets of preserving some of the most common types of vegetables I would like to share with you.

cucumbers

Choose cucumbers with black pimples for pickling and pickling, as white ones are more suitable for eating fresh. If cucumbers grow in your dacha, pick them in the morning and immediately start preserving them. Such cucumbers do not even require soaking. They just need to be washed well and cleaned of soil.

Cucumbers that were removed from the garden a few hours ago should be soaked in cold water for several hours. They will restore their elasticity and regain the lost moisture.

We distribute the cucumbers in the jar sideways to each other, but not tightly, do not press them too much, otherwise they will lose their “crunchiness”. For the same reason, they should not be filled with boiling brine, whose temperature is above 90 degrees.

tomatoes

For conservation, only tomatoes of late varieties are used. You can salt green tomatoes, red, pink. To preserve tomato juice, take tomatoes that are not fleshy, large and very ripe. And for pickling, on the contrary, medium and small size, fleshy and strong to the touch.

Of the spices, tomatoes react best in preservation to parsley, dill, horseradish, garlic, hot capsicum and black peppercorns.

Squash

This vegetable for pickling, pickling is better to take the same size, thin-skinned. We cut off from them (in patissons) the stalk with pulp, but not more than one centimeter. It is better to wash the patissons with a soft brush in running water. This vegetable does not require soaking. We put small fruits in the form as they are in a jar, and cut large ones into pieces. Patissons love celery (its root), mint leaves, horseradish, parsley, garlic, dill.

Peppers (hot and sweet)

It is a vegetable that retains most of its vitamins when canned compared to other vegetables. Red sweet pepper is more suitable for pickling. As a seasoning for other vegetable twists, it is better to use hot peppers, and white is most suitable for stuffing. It can be frozen, salted.

Pickled cucumbers and tomatoes, various mixed vegetables, jam and berry compotes - if all this has become too banal for you, then by all means, take a look at this culinary selection. Unusual preparations, such as cucumber jam, carrot cheese, potato starch, cooked at home, simply excite the imagination. You can find these and other, no less interesting and original, blanks for the winter in this section of the site. Having learned how to cook these or those unusual recipes, you will definitely be pleasantly surprised! If you choose a step-by-step recipe with a photo, then you can do the job easily and simply.

The best recipes with photos

The last notes

There are many ways to harvest plums for the winter. I prefer to store plums in the freezer. When frozen, the taste, appearance of the product and vitamins are preserved. Plum frozen in syrup is most often used by me for baby food, desserts and drinks. Children who often eat poorly eat such a preparation with pleasure.

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Dressing in borscht with beets

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The last notes

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