Assorted salad for the winter

In salads, the delicate taste of tomatoes always goes well with cabbage, zucchini, and bell peppers. Garlic gives the dish richness and a special taste.

Salt and sugar are added to improve the taste. Spices give the salad a varied, peculiar flavor.

Vinegar is added to prevent bacterial growth during long-term storage. It is especially important when using zucchini, cauliflower and white cabbage, which do not contain acid.

The marinade is sweetish, fragrant, pleasant in taste, moderately spicy marinade can be used as a drink.

It is better to prepare salads for the winter from fresh, freshly picked vegetables. Dishes must be carefully prepared, sterilized. You can make salads with and without sterilization. The smaller the bank, the faster and better it warms up during sterilization.

Sterilization is one of the ways to store and process vegetables. This is the best way, although somewhat more complicated than drying, salting and pickling.

The essence of the method - fresh, chopped vegetables are placed in jars, sterilized (to kill microbes) and hermetically sealed (so that air does not pass).

Recently, the preparation of salads for the winter is increasingly not used sterilization. Salads are made faster, vitamins, taste and appearance of vegetables are better preserved.

Consider the most popular recipes for assorted home-canned salads.

How to cook assorted salad for the winter - 15 varieties

Assorted salad - ripe tomatoes, juicy bell peppers, crispy cucumbers, onions

The salad is not only tasty and fragrant, but very beautiful, colorful from a variety of vegetables. Cucumbers with tomatoes, onions and peppers acquire a new taste and aroma.

Tomatoes give tenderness, special sourness, sugar - sweetness, spices - aroma. The assortment includes delicious and most affordable fresh products. Eating it is a pleasure!

Ingredients:

• Tomatoes (red ripe) - 3 kg
• Sweet pepper - 1 kg
• Onion - 1 kg
• Cucumbers - 2 kg
• Sugar - 1 tbsp.
• Water - 4 l
• Salt - 6 tbsp. l.
• Lavrushka and peppercorns - to taste
• Table vinegar 9% - 300 ml
• sunflower oil - 1 tbsp. spoon in each jar

Cooking:

Cut vegetables: cucumbers into small circles, onion with pepper - half rings, tomatoes - quarters.

Mix in a bowl a beautiful and colorful mass.

Sterilize jars.

Make a brine - pour a bite into the water, add sugar and salt in the indicated amount, add lavrushka, black pepper and other favorite spices to your taste.

Transfer the vegetables to a 9 liter saucepan and pour over the brine. Mix everything.

Divide the mass into jars. Pour brine into each jar and 1 tbsp. l. vegetable refined oil.

Sterilize the lids and cover the jars with them.

Sterilize the contents of the jars: 800 gram jars - 10 minutes (1.5 l - 15 minutes).

Close the jars tightly with lids and turn over (on the lid - upside down). Allow them to cool and put in storage (preferably in a cool place).

Salad can be a savory cold appetizer and a great addition to boiled or baked potatoes, chicken, and meat dishes.

Assorted salad for the winter with cauliflower - the queen of vegetables, healthy and unique

Salad with healthy cauliflower, which is not only healthy, but also well absorbed by the body. The salad looks beautiful and can be a festive table decoration.

Ingredients:

• Cauliflower - 100 g
• Tomatoes - 3 pcs.
• Onion - 4 pcs.
• Cucumbers - 3 pcs.
• Carrot
• Sweet pepper - 1 pc.
• Garlic - 3 tooth.
• Dill
• Carnation and Lavrushka - 2 pcs.
• To prepare the marinade:
• Water - 1 l
• Vinegar 9% - 60 ml
• Sugar - 10 g.
• Salt - 20 g.

Cooking:

Divide the cauliflower into florets.

Cut the onion into rings, cut the pepper into "boats", carrot into circles.

Rinse tomatoes and cucumbers thoroughly.

Sterilize the jar.

Put the vegetables in jars: at the bottom - dill, lavrushka, whole peeled garlic cloves, and the rest of the vegetables on top.

Pour water into a saucepan, add sugar, salt. Bring the resulting solution to a boil and add vinegar.

Pour vegetables with marinade, cover jars with lids and sterilize vegetables in tech. 15 minutes.

Roll up jars with lids (sterilized) and turn over (leave upside down).

After cooling, take it to the storage place.

Salad healthy, beautiful, tender. Tomatoes are wonderful with zucchini and cauliflower, which decorates the salad with its appearance.

Ingredients:

• Cauliflower and zucchini - 0.5 kg each.
• Carrots - 2 pcs.
• Tomatoes - 6 pcs.
• Cucumbers - 5 pcs.
• Onion - 4 pcs.
• Garlic - 9 cloves
• Dill
• Spices: horseradish (leaves), lavrushka 3 pcs., peppercorns
• For marinade:
• Water - 3 liters
• Sugar and salt - 3 tbsp. l.
• Vinegar 9% - 180 ml

Cooking:

We clean and regime vegetables: zucchini in thick semicircles, peeled and seeds, cucumbers in thick circles, carrots in thin circles.

Onion ring mode, divide the cauliflower into inflorescences, and leave the tomatoes whole.

We sterilize 3-liter jars.

We put the vegetables in layers in jars: put a sheet of horseradish, dill umbrellas, 4 cloves of garlic on the bottom.

On top we put onions, carrots, zucchini, cucumbers, cauliflower and tomatoes, which we pierce at the stem so as not to crack.

Pour boiling water into jars, cover with lids, let stand for 5 minutes.

Drain the water into a saucepan, boil, pour back into jars and let stand for 5 minutes.

Again, pour the water into the pan, add sugar, peppercorns (at the rate of 6 pieces per jar), bay leaf (3 pieces per jar), salt.

Bring the marinade to a boil, pour in the vinegar.

Pour vegetables in jars with hot marinade, roll up, turn upside down and wrap with a towel.

Leave to cool.

Salad "Assorted - Caucasian" for the winter, vegetables in a fragrant marinade

Salad with a delicate and pleasant taste of tomatoes, which are in perfect harmony with cabbage and cucumbers. Garlic gives a pronounced piquant taste, green aroma.

Ingredients:

• Sweet pepper - 1.5 kg.
• Cabbage - 1kg.
• Sugar - 2 tbsp. l.
• Garlic - 8 tooth.
• Onion - 500 g.
• Sunflower oil -100 ml
• Water - 500 ml.
• Citric acid - 0.5 tsp
• Apple cider vinegar 6% - 3 tbsp. l.
• Salt - 1 tbsp. l.
• Celery -1 bunch

Cooking:

Pour water into a saucepan, add 3 tbsp. l. vinegar, sugar, salt and mix.

Remove seeds from red pepper and chop.

Put the saucepan on the fire, add pepper, mix.

Cut the rest of the vegetables: cucumbers in half circles, tomatoes in medium-sized pieces, onions in thin half rings. Cut the cabbage into small pieces, coarsely celery.

Add vegetables to boiling marinade and blanch.

Prepare jars by sterilizing, put chopped garlic and peppercorns.

Place peppers, cabbage, tomatoes, cucumbers, onions, celery, pulling out of the pan.

Pour boiling filling into jars, add 2 tablespoons of oil to each jar.

Cover all jars with lids and sterilize 0.8 l - 20 min.

Take out the jars, remove the lids and add 1 tbsp. a spoonful of vinegar and a little citric acid.

Seal jars and turn upside down. Then put in storage (better, where cool).

Delicious winter salad "Assorted", healthy, simple and affordable to cook with cabbage and other vegetables

A cold dish is especially wonderful in winter and spring during beriberi. Grape leaves and dill add flavor to the salad.

Ingredients:

• Cabbage - 500 g.
• Eggplant - 1 pc.
• Carrot - 1 pc.
• Tomatoes - 2 pcs.
• Sweet pepper - 2 pcs.
• Cucumbers - 2 pcs.
• Bulb (red)
• Sugar - 2 tbsp. l.
• Vegetable oil - 1/4 tbsp.
• Vinegar 9% - 3 tbsp. l.
• Salt - 1 tbsp. l.
• Grape leaves - 6 pcs.
• Dill
• Spices: lavrushka (3 pcs.), Pepper (6 peas), etc. to taste

Cooking:

Cut the eggplant into small cubes, salt.

Chop the cabbage into thin slices, grate the carrots, cut the onion into rings. Peel the pepper from the stalk, core, seeds and cut into slices along, like a cucumber.

Place chopped vegetables in a bowl. Add sugar, oil, salt, spices, vinegar.

Scald tomatoes with boiling water, peel, rub on a coarse grater and add to vegetables.

Mix everything and insist, closing the pan with a lid, for about an hour.

Cook over low heat for 25 minutes after boiling.

Arrange the mass in jars, close with sterilized lids.

Banks turn over, wrap with a blanket. After cooling, after 4-5 hours, place in a cold place.

Salad is an excellent cold appetizer or with meat, fish and for the festive table.

Assorted salad "Korean-style vegetables for the winter" - fragrant and appetizing vegetable appetizer

This is a savory, spicy and healthy appetizer, a great addition to the main dishes. Can be used for lunch and dinner.

Ingredients:

• Eggplant - 1 kg
• Onion and carrot - 1 pc.
• Hot pepper - 1 pc.
• Garlic - 5 tooth.
• Vinegar 9% - 50 ml.
• Spices for Korean carrots, coriander - 1 tsp each.
• Sugar - 4 tbsp. l.
• Salt - 1 tbsp. l.
• Oil rast. - 4 tbsp. l.

Cooking:

Cut eggplant into thin strips. Put in a bowl, salt, mix, stand for about an hour.

Grate carrots on a grater "in Korean", onion and hot pepper - in thin slices.

Fry the eggplant in a pan with hot oil for 10 minutes (until soft).

Combine cooked vegetables and stir.

Add chopped garlic, sugar, salt, spices and vinegar to the mass.

Mix everything and place in the refrigerator for 6 hours.

Arrange vegetables in sterilized jars, cover with lids. Sterilize for 30 minutes, roll up and wrap until cool.

After cooling the salad, store the jars in a cold place.

The salad is delicious, inexpensive - you can use vegetables from your garden.

When making a salad from vegetables grown in the garden, you can use overgrown fragrant, fragrant cucumbers, not very beautiful-looking tomatoes, with slight flaws. Vegetable oil can be added to the salad before consumption.

Ingredients:

• Tomatoes, cucumbers, bell peppers and onions - as needed (to fill the jar after cutting vegetables).
• For one jar you will need additional ingredients:
• Acetic acid - 1 tbsp. l.
• Salt (coarse salting) - 1 tbsp. l.
• Sugar - 1.5 tbsp. l.
• Water - 1 l
• Pepper (peas) and lavrushka

Cooking:

Put peppercorns, bay leaf on the bottom of the jar.

Put sliced ​​vegetables in layers: cucumbers - not in large semicircles, tomatoes - not very thin slices, onions and peppers - in half rings.

Lay out a layer of cucumbers, tomatoes, peppers and onions. The order of the layers can be changed.

To prepare the marinade, use water, sugar, salt.

Bring the marinade to a boil, remove from heat and add 1 tablespoon of acetic acid.

Pour marinade into a jar, cover with a lid and sterilize a 0.5 liter jar for 10 minutes, a liter jar for 15 minutes.

Pay attention to the color of the cucumber. The readiness of the salad can be indicated by their changed color.

Banks roll up, turn over. After cooling, take the jars to a cold place.

The salad is very tasty, popular, beautiful with a sweetish-sour marinade. Garlic and celery add spice to the salad.

Filling with boiling water and vinegar will provide the workpiece with excellent quality and long-term storage without sterilization.

Ingredients:

• Cucumbers and tomatoes - 6 pcs.
• Pepper (Bulgarian) - 2 pcs.
• Zucchini - 1 pc.
• Carrots - 2 pcs.
• Onion - 2 pcs.
• Cauliflower - 200-300 g
• Sugar and salt - 2 tbsp. l.
• Vinegar - 4 tbsp. l.
• Garlic - 4 tooth.
• Celery, parsley
• You can add green peas.

It is advisable to soak the cucumbers in cold water for about two hours before preparing the salad.

Cooking:

Cut the zucchini, carrots, cucumbers, tomatoes and onions into circles.

Cut the pepper into longitudinal plates, divide the cauliflower into inflorescences.

Put parsley, celery, garlic on the bottom of the jar.

Fill jars with vegetables and pour boiling water for 10 minutes.

Then drain the water into a saucepan, add sugar and salt.

Bring water to a boil, add vinegar and boil for three minutes.

Pour the marinade into jars with vegetables, roll up the jar with lids and turn over.

Cover the jar with a blanket and leave to cool.

The salad is excellent and it can be used for preparing dishes for the holidays.

Thanks to cauliflower, the salad is very healthy, easy to digest.

Ingredients:

• Small tomatoes and cucumbers, young zucchini, cauliflower - 0.5 kg each.
• Sugar - 1 tbsp. l.
• Garlic - 4 cloves
• Pepper - 5 peas
• Vinegar - ¼ cup
• Salt - 2 tbsp. l.
• Carnation and bay leaf - 2 pcs.
• Water.

Cooking:

Remove the core and seeds from the pepper, cut into strips, onion into half rings.

Sterilize jars.

Put chopped garlic and spices, onion and pepper in each jar. Put cucumbers, zucchini, tomatoes and cauliflower inflorescences. The jar should be filled with vegetables.

Put sugar, salt and pour vinegar into the water. Boil and hot pour into jars.

Sterilize the jars (time depends on the capacity of the jar).

Banks e roll up, wrap in a warm blanket, turning over.

Salad "Kuban" can be made from the simplest vegetables. Bright, beautiful canned salad. It contains a lot of useful substances.

Ingredients:

• Cabbage - 1 kg
• Cucumbers - 700 g
• Sweet pepper - 700 g
• Carrot - 500 g
• Tomatoes - 1 kg
• Onion - 500 g
• Hot pepper - 1 pod
• Sugar - 1st.
• Vegetable oil -2 tbsp. l. on a jar
• Vinegar - 1 tbsp. l. on a jar
• Salt, lavrushka, peppercorns
• Parsley - 1 bunch

Cooking:

Chop the cabbage into thin, short straws, add 1 tbsp. l. salt and mash the cabbage.

Grate the carrot, cut the pepper into thin strips, cut the onion into half rings.

Cut the cucumbers into half circles, tomatoes into medium-sized pieces, hot peppers and parsley finely.

Place chopped vegetables in a bowl, add sugar, salt.

Sterilize jars, put lavrushka and pepper, vegetables with salt and sugar.

Add 2 tablespoons of oil to the jars, cover with lids (sterilized), then put them in a pot of cold water and heat. Sterilize 700 ml jars. - 20 minutes. (counting from boiling water).

Open the lids, add 1 tbsp to each jar. vinegar.

Seal the jars, turn them upside down, wrap them in a warm blanket and leave to cool.

Place assorted jars in a cool, dark place.

Assorted winter salad with tender young zucchini and sweet peppers - tasty, light, healthy

Tender young zucchini go well with sweet peppers. Sweet and sour marinade is a wonderful drink.

The salad is beautiful and colorful.

Ingredients:

• Young zucchini - 3 kg.
• Sweet pepper - 2 kg.
• Sugar - 4 tbsp. l.
• Vegetable oil - 100 g.
• Pepper - 5 peas
• Bay leaf - 3 pcs.
• Mustard seeds - 2 tbsp. l.
• Vinegar - 50 g.
• Salt - 3 tbsp. l.
• Greenery
• Water - 1 liter

Cooking:

Slice the zucchini and peppers, removing the seeds and core.

Put them in a bowl and mix.

Sterilize jars and transfer vegetables.

Put sugar, salt, spices into water and pour oil and vinegar.

Boil the marinade, pour into jars with vegetables. Sterilize jars and roll up immediately.

Turn jars over and cover with a warm towel.

Assorted salad for winter - a culinary masterpiece, with jelly instead of the usual marinade

Salad is not normal. Vegetables in a jar are not in a marinade, but in jelly.

Ingredients:

• Tomatoes and cucumbers - 0.5 kg each.
• Bulgarian pepper and onion - 2 pcs.
• Sugar - 5 tbsp. l.
• Gelatin - 1 tbsp. l.
• Garlic - 6 cloves
• Vinegar - 1 tbsp. l.
• Salt - 2 tsp
• Leaves of horseradish and currant - 2 pcs.
• Pepper - 3 peas
• Parsley
• Water - 1 liter

Cooking:

Cut the cucumbers into small circles, cut the onion into half rings, pepper into thin strips, peeling the seeds.

Put garlic, spices and herbs in sterilized jars.

Layer the vegetables in any order.

Dissolve gelatin in water and infuse for about 30 minutes.

To make jelly, add sugar and salt to water.

When the liquid boils, add gelatin and boil for a few seconds.

Fill the jelly jars, pour in the vinegar.

Sterilize jars and roll up.

Salad tender, moderately spicy. Eggplant provides it with a number of vitamins, gives it a distinctive, nutty flavor and pungency.

For blanks, you can use only young "blue ones". Overripe fruits are not healthy and can even harm the body.

Ingredients:

• Cucumbers - 700 g.
• Eggplant - 1400
• Tomatoes - 1400
• Pepper - 700 g.
• Onion - 300 g.
• Sugar - 90 g.
• Oil rast. - 2 tbsp. l.

Cooking:

Cut the eggplant and cucumber into cubes.

Gently squeeze the juice from the tomatoes into a saucepan and put on gas.

Cut the onion into rings and add to the boiling juice.

After 5 minutes, add the rest of the vegetables and mix the mass.

Simmer for 20 minutes, stirring (covered).

Salt, add vegetable oil and simmer for another 5 minutes.

Fill sterilized jars with salad.

Roll up the jars with sterilized lids and place in a cold place after cooling.

Salad can be an independent dish and excellent with potatoes, meat, macaroni and cheese.

Assorted salad for winter is original, not quite ordinary - with green beans

Assorted salad little known, but delicious. It is worth trying it and appreciating its taste. Prejudice against green beans will clearly change.

Ingredients:

• Green beans - 0.5 kg.
• Bulgarian pepper - 3 pcs.
• Cabbage - 100 g.
• Carrots - 2 pcs.
• Tomatoes - 3 pcs.
• Garlic - 4 cloves
• Salad onion - 3 pcs.
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Vinegar - 1 tbsp. l.
• Pepper - 8 peas
• Leaves of horseradish, bay leaf, celery sprigs - 2 pcs.
• Water - 1 liter

Cooking:

Cut the carrots in the form of rings, cabbage and pepper into strips, clearing the seeds. Remove the tips from the beans, cut the garlic and onion into thin slices.

Place all vegetables in a bowl, add greens.

Put salt, sugar, spices into the water and pour vinegar.

Boil the marinade and pour into a container with vegetables. Drain it very quickly and boil it again.

Repeat the operation - again pour the marinade over the vegetables and drain it.

Transfer vegetables to sterilized jars and fill with freshly boiled filling. Roll up the lids and turn the jars upside down to cool.

Vegetable salad, beautiful, colorful, light, healthy, rich in vitamins.

Juicy radish is a storehouse of vitamins and microelements. High-calorie corn, an environmentally friendly product. It does not absorb harmful substances and is also rich in vitamins and microelements.

Ingredients:

• Green peas - 1 cup
• Corn - 1 cob
• Radishes - 5 pcs.
• Sugar - 1 tbsp. l.
• Vinegar 9% - 2 tbsp. l.
• Salt - 1 tsp
• Water - 1 liter
• Allspice and black pepper - a pinch each
• Dill - 1 bunch

Cooking:

Separate the corn kernels, boil in salted water and drain the water.

Cut the radish into slices, pour green peas with boiling water.

Sterilize jars and put chopped dill, prepared vegetables.

Add sugar, salt and acid to boiling water.

Remove marinade from heat, add pepper and pour over vegetables.

Banks immediately clog.

Wrap in a blanket, cool, transfer to a cold place.