Salads for the winter are the most famous. Preparations for the winter: vegetable salads

Greetings, our dear readers. Autumn is coming and it's time to prepare salads for the winter. We still remember how even our mothers and grandmothers always prepared vegetables for the winter in jars.

Such salads can be simply opened and put in a salad bowl, or you can prepare other dishes based on them, full-fledged, as they say.

Everything, of course, will depend only on what kind of salad you prepare for the winter. And how many of their species exist ... Yes, just do not count. After all, there are still old recipes, and many modern types.

Of course, today it is easier to go and buy fresh vegetables and herbs in the supermarket and cook something. But if you have your own garden, then you definitely need to save the crop, for example, in the form of salads.

Someone from time immemorial prepares the same salads every year. But you can experiment. For example, make a few jars of brand new salads and try them in the winter. You can make special salads for holiday tables.

In general, in this article we will tell you how we ourselves and our grandmothers make salads, and in the following articles we will try to cook something new, but proven in advance))))

Bell pepper salad with carrots.

Many people make this salad, quite simple. But we fill it with tomato juice, which we prepare ourselves in advance. Well, in advance, if there is no juicer. If it is, then the process is simplified.

Bell Pepper Salad with Carrots

We will need:

bell pepper- 4 kg;
Carrots - 1 kg;
Onions - 1.5 kg;
Hot pepper - 1-2 pcs.

For sauce:

Tomato juice - 4 l;
Vinegar 9% - 200 ml;
Sugar - 220 g;
Salt - 2.5 tablespoons (with a slide);
Bay leaf - 10 pcs;
Allspice peas - 10 pcs;
Vegetable oil- 350 ml.

We start preparation of course with peppers. We choose fleshy, red silt red-yellow color. Greens give the wrong taste, we never use them.

Rinse and peel the peppers thoroughly, then rinse again.

Onion cut into half rings.

Carrots need to be grated coarse grater.

Pepper cut into small cubes, well, as it turns out in general.

Pour into a saucepan with a thick bottom tomato juice, vinegar and vegetable oil. We put salt, sugar, allspice and bitter pepper there, Bay leaf.

Put on fire and bring to a boil.

Now put peppers, onions and carrots in the pan. Mix everything and bring to a boil again. After reduce the heat and cook for 10 minutes under a closed lid.

put the pepper in the pot

Open, stir and cook for another 20-25 minutes with the lid open.

After we remove the pan from the heat and lay it out in clean and sterilized jars. We immediately close the jars.

put the jars on the lids and cover with a blanket

Now put the jars on the lids and cover with a warm blanket. Let the jars cool completely (about a day). Then you can store in a dark place.

Salad for the winter with beans.

Such salads for the winter from vegetables will always come in handy. For example, we make soup from a salad with beans. Sometimes we add to meat dishes. In addition, such a salad is good to eat and just like that, very tasty.

Salad with beans for the winter

We will need:

Beans - 1 kg;
Onion - 1 kg;
Carrots - 1 kg;
Tomatoes - 1 kg;
Salt - 1.5 tbsp. spoons;
Sugar - 2.5 tbsp. spoons;
table vinegar(9%) - 0.5 st. spoons in a jar;
Vegetable oil for frying.

Beans need to be soaked overnight. If this is not done, the salad will fail. The beans themselves will be very hard.

Cut and fry the tomatoes, carrots and onions, all separately.

Cook the pre-soaked beans for 15-20 minutes from the moment of boiling, after which we add the fried vegetables.

Add sugar and salt to the resulting mass. Extinguish on small fire an hour and a half, stirring all the time. You can add water if the mass is too thick.

Put the finished hot mass into jars with a capacity of 1 liter, and add 0.5 tbsp to each. spoons of vinegar. Banks roll up the lids.

Salad ready. Bon appetit!

Zucchini salad with rice for the winter.

Awesome salad, it turns out hearty and juicy snack from zucchini, which can be served cold as a salad, or warmed up, and then you get a full-fledged lean stew with summer vegetables.

zucchini salad with rice

In addition, it is prepared quite quickly and without sterilizing the jars. It speeds up the cooking process quite quickly, while it is very tasty, I recommend it.

Ingredients:

Zucchini - 2 kg;
Carrots - 1 kg;
Tomatoes - 1 kg;
Onion - 1 kg;
Rice - 1 cup (250 gr);
Water - 500 ml;
Vegetable oil - 1 cup (approximately);
Salt - 2 tbsp. spoons;
Sugar - 1/2 cup;
Vinegar (9%) - 100 ml;
garlic and hot peppers optional.

About 5 liters of the finished product will come out of these products, so be guided.

We rub the carrots on a coarse grater, and cut the onion into small cubes.

Grate the tomatoes. You can immediately in the pan, where we will cook everything. Or after pouring everything into a saucepan.

three tomatoes on a grater

Add to grated tomatoes: salt, sugar and vegetable oil. Mix thoroughly.

Then pour the prepared carrots and onions to the tomatoes. Stir again, cover with a lid, and put on the stove. Bring to a boil and simmer over low heat for 15-20 minutes.

We add zucchini to the pan where our salad is cooked. Stir gently, and simmer over low heat for 15-20 minutes until the zucchini releases juice.

Then pour rice, pour water, mix, and simmer under a lid over low heat until the rice is ready.

I would have eaten it just like that, because it turns out to be a fully satisfying dish.

When the rice becomes soft, add the vinegar, mix the zucchini salad and cook for another 5 minutes.

We lay out our winter zucchini salad with rice in pre-prepared clean jars.

We roll up jars of salad with sterile lids, turn them over, and wrap them in a blanket until they cool completely. In general, everything is as usual.

This winter preparation of zucchini is perfectly stored in the apartment, with room temperature, provided that all the recommendations of the recipe are followed.

Beet salad.

Beetroot has always been considered a very healthy vegetable, it was used in folk medicine for various infusions and medicines. Beetroot salad is always useful in the home menu and diversifies it. We also make a wonderful borscht from this salad.

beetroot salad

Ingredients:

Tomatoes - 1.5 kg;
Sweet pepper - 0.5 kg;
Hot pepper - 1 piece;
Onions - 1 kg;
Peeled beets - 2 kg;
Vegetable oil - 250 g;
Salt - 1 tbsp. spoon;
Sugar - 75 g;
Garlic - 100 g;
Vinegar - 100 g.

We cut the tomatoes into small cubes, cut the pepper into strips, cut the onion into half rings, cut the hot pepper very finely.

We mix the vegetables in a saucepan, and send it to the fire, it is better to choose dishes with a thick bottom so that the vegetables do not burn to the bottom.

We rub the beets on a grater, you can use a grater for Korean carrots, and add to our vegetables. We also add salt, sugar and vegetable oil, mix everything and boil for 1 hour.

After an hour, add vinegar and finely chopped garlic, mix and let simmer for another 10 minutes over low heat.

We pack the salad in jars and roll it up for the winter.

Salad "hunting" for the winter.

Why these vegetable salads for the winter are so called, I don’t know. There are many variations this salad, now we will consider one of the bottom.

Salad "Hunter"

This salad is very tasty and diverges at the beginning of winter, this year we will do more))) The “Hunter” salad is being prepared for the winter with cabbage, tomatoes, cucumbers, onions, carrots and bell peppers - as you can see, the list of ingredients is impressive.

We will need:

Tomatoes - 3 kg;
Cucumbers - 1 kg;
Cabbage - 1 kg;
Carrots - 1 kg;
Onions - 1 kg;
Bulgarian pepper - 1 kg;
Salt - 90 g;
Sugar - 1 cup;
Vegetable oil - 250 g;
Black peppercorns - 8 pcs;
Bay leaf - 5 pcs;
Vinegar (9%) - 120 ml.

The result is approximately 7 liters of the finished product.

We cut off both ends of the cucumbers and cut into half rings about 4 mm thick. Onion cut into half rings or a quarter - rings. Who is used to.

Cut the tomatoes in half, remove the stem attachment point and cut into slices.

Cut the bell pepper in half lengthwise, remove the seeds and partitions. Rinse to remove stuck seeds. Cut the pepper into strips.

Shred the cabbage into short pieces, not too thin.

Carrot cut into strips.

We shift all prepared vegetables into a wide large saucepan with a thick bottom.

Add salt, sugar, bay leaf, peppercorns, vegetable oil and vinegar. We mix everything thoroughly.

Put the pot on the fire and cover with a lid. Over medium-high heat, stirring occasionally, bring to a boil. Then we reduce the fire to a minimum and cook over low heat under the lid for 20 minutes.

We wash jars and lids thoroughly in water with the addition of baking soda. We sterilize the jars (in a way convenient for you), and boil the lids for 4-5 minutes. Ready hot salad put into sterilized jars, immediately cover with lids and seal tightly.

Lettuce jars are turned upside down and wrapped. We stand the salad like this for about a day, until it cools completely.

That's all, then enjoy amazing taste summer salad in winter.

Saute eggplant for the winter.

Preserving sauteed blue ones for the winter will not take you much time, since the portion is small. And the result will certainly please: eggplant sauté for the winter it turns out very tasty, juicy, and will certainly decorate your home menu in winter. In addition, we will cook eggplant sauté for the winter without sterilization, which makes the recipe for sautéed blue ones for the winter even more interesting and attractive.

saute eggplant for the winter

Ingredients:

Eggplant - 1 kg;
Bulgarian pepper - 1 kg;
Tomatoes - 1 kg;
Onion - 0.5 kg;
Sugar - 3 tablespoons;
Salt - 1 tablespoon;
Vinegar (9%) - 50 ml;
Vegetable oil - 200 g.

All hard vegetables for our sauté, you need to chop coarsely: onion in half rings or quarter rings, bell pepper and eggplant arbitrarily large pieces. Here you can cut everything as you like.

In the pan, in which we will cook our eggplant sauté, pour vegetable oil, pour the prepared peppers and onions and put on the stove.

Saute peppers and onions big fire stirring with a spatula until the vegetables are soft.

Tomatoes for sauté must be grated, or chopped with a blender. The main thing is to get a homogeneous tomato puree. So we already did in the recipe above.

Pour the tomato puree into the bowl. Add salt, sugar and mix.

Immediately after the tomatoes, add the eggplant. Stir gently, bring the saute to a boil, and then simmer over very low heat until the eggplant is cooked through, about 30 minutes.

At the end, add vinegar to the honeycomb, mix and cook for no more than two minutes.

We lay out the hot eggplant sauté in sterile dry jars.

We roll up jars with sterile lids and turn them upside down to check the tightness of the lids. We leave the jars to cool completely, then remove the sautéed eggplants in the pantry or cellar for storage until winter.

Vegetable salad "Kuban" (video).

This salad is similar to the Hunter salad, but slightly different. Bright, tasty and fragrant canned salad, it can be added to soups or borscht, served as an appetizer or side dish, it can be eaten simply with bread - this universal blank.

Well, for fun, just watch the video.

And that's all we have, I hope you liked our salads. Leave comments below, maybe you can offer something of your own, write.

Also join us at Odnoklassniki and support us on our channel Yandex.Zen.

Bye bye everyone and see you in the next editions.

Vegetable salads for the winter - simple and tasty. updated: August 27, 2018 by: Subbotin Pavel

With the onset of the hot summer season, many housewives are busily rubbing their hands, looking forward to the conservation season. All kinds of blanks for the winter: salads, compotes, jams, pickled or salted vegetables, jellies and assorted dishes will fill the shelves of basements or cellars to the eyeballs by the beginning of autumn. In this section of our site you will find all the necessary information on how to prepare delicious salads for the winter, because they are rightfully considered one of the most popular types blanks.

Recently, salads for the winter are being preserved not so much in order to stock up on vegetables, but in order to be able to pamper their relatives. delicious appetizer salads. Peerless salads for the winter, recipes with photos of which were provided for the site by experienced hostesses in this matter, will bring you bright taste summer and cheer up. Based on these winter salad recipes, you can easily create your own unique gastronomic masterpiece that will captivate your family, guests and millions of people if you share your recipe with our users.

In fact, the preservation of salads for the winter is a rather exciting activity, the beauty of which you will understand by uncorking a jar of fragrant canned vegetables and enjoy their taste. On our site you will definitely figure out how to prepare salads for the winter: photo recipes, helpful tips And detailed instructions will help in this.

Bright, fragrant, juicy, crispy salads for the winter, the recipes of which you will find on our resource, can be an excellent side dish for meat, soup filler or an independent snack. No matter how you later use canned salad, you will not be disappointed in it. palatability, because we have selected for you only the best and proven recipes, in which we are one hundred percent sure!

With us you can prepare a cucumber salad for the winter for every taste: with carrots, onions, bell peppers, tomatoes, with or without vinegar. You will also find the most variety of salads from tomatoes, zucchini and cabbage for the winter, the taste of which will certainly be appreciated by any connoisseur delicious food. A Korean salads for the winter they literally enchant with their piquancy and seductive aroma of oriental spices.

To save yourself from unnecessary worries, be sure to check out our recipes explaining how to prepare salads for the winter without sterilization.

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 blanks, which the hostesses, 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.

16.09.2018

Salad "Hunter" for the winter

Ingredients: carrot, onion, cabbage, cucumber, carrot, tomato, sugar, oil, salt, vinegar

For the winter, I often cook this delicious vegetable vitamin salad"Hunting". Preparing this dish is very easy and fast enough.

Ingredients:

- 0.5 kg. carrots,
- 0.5 kg. Luke,
- 0.5 kg. cabbage,
- 0.5 kg. cucumbers,
- 0.5 kg. carrots,
- 1 kg. tomato,
- half a glass of sugar,
- half a glass of vegetable oil,
- one and a half tablespoons salt,
- 70 ml. vinegar.

03.05.2018

Salad "Watch out for vodka" for the winter

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

Today we will cook very delicious salad which you can enjoy in winter. It's called "Beware of the Vodka", so, as you already understood, it will become great snack under vodka.

Ingredients:

- 200 grams of cabbage,
- 200 grams of sweet pepper,
- 200 grams of tomato,
- 200 grams of cucumber,
- 200 grams of carrots,
- 200 grams of onion,
- 80 ml. vegetable oils,
- 40 ml. vinegar,
- 1 tbsp salt,
- 2.5 tablespoons Sahara.

23.04.2018

Sauerkraut with carrots for the winter

Ingredients: cabbage, carrot, salt

I often cook sauerkraut in 3 liter jars. Today I have prepared for you great recipe, it is very simple, and the cabbage turns out to be insanely tasty.

Ingredients:

- 2.5 kg. cabbage;
- 2 carrots;
- 7 tsp salt.

18.04.2018

Salad for the winter of cabbage with peppers and tomatoes

Ingredients: cabbage, onion, sweet pepper, tomatoes, carrots, sugar, vinegar, vegetable oil, salt,

Cabbage, tomatoes, bell peppers are great combination ingredients. It is it that is at the heart of the workpiece with which we want to introduce you. Believe me, all your family members will surely like this preservation!

Ingredients:
- 1 kg of white cabbage;
- 300 gr of onions;
- 3-4 pieces of sweet pepper;
- 300 gr of tomatoes;
- 2 large carrots;
- 1/3 cup sugar;
- 70 ml of vinegar 9%;
- 1/3 cup vegetable oil;
- 1.5 tablespoons coarse salt.

31.03.2018

Zucchini and eggplant salad for the winter

Ingredients: zucchini, eggplant, tomato paste, tomato juice, carrots, onions, peppers, sugar, salt, oil, vinegar, garlic

Prepare for the winter this very tasty salad of zucchini and eggplant. This salad can certainly be considered vitamin. In winter, you can open it to any dish.

Ingredients:

- 200 grams of zucchini,
- 200 grams of eggplant,
- 40 grams of tomato paste,
- one and a half glasses of tomato juice,
- 1 carrot,
- 1 onion,
- 2 sweet peppers,
- 1 tbsp Sahara,
- 1 tsp salt,
- 70 ml. vegetable oils,
- 2 tablespoons vinegar,
- 3 cloves of garlic.

03.02.2018

Cucumber salad with mustard for the winter

Ingredients: cucumbers, French mustard, garlic, vinegar, vegetable oil, salt, sugar, peppercorns

Today I will tell you how to cook a delicious salad for the winter of cucumbers with mustard and garlic. The recipe is very simple.

Ingredients:

- cucumbers - 1 kg.,
- mustard - 50 grams,
- garlic - 3-6 cloves,
- vinegar - 3 tablespoons,
- vegetable oil - 3 tablespoons,
- salt - 20 grams,
- sugar - 50 grams,
- peppercorns or ground pepper.

12.01.2018

Lecho with beans from tomato pepper

Ingredients: beans, onions, carrots, peppers, tomatoes, salt, sugar, vinegar, oil

Of all winter preparations I like lecho more. you will spend a little time and money on cooking. And the snack will come out very tasty and even healthy.

Ingredients:

- 200 grams of beans;
- 150 grams of onion;
- 210 grams of carrots;
- 180 grams of sweet bell pepper;
- 550 grams of tomatoes;
- 15 grams of salt;
- 50 grams of sugar;
- 5 ml. vinegar essence;
- 160 ml. sunflower oil.

08.12.2017

Beet salad "Alenka"

Ingredients: beets, onions, carrots, tomatoes, garlic, bell peppers, sunflower oil, table vinegar, sugar, salt, pepper, bay leaf

To in winter time vegetable snack was what is called "at hand", prepare a delicious salad "Alenka" from beets and other fresh vegetables. The blank can be used in first and second courses and as an ingredient in salads and appetizers.

Ingredients:
- 1 kg of beets,
- 500 g of tomatoes,
- 2 carrots,
- 2 sweet peppers,
- 3 cloves of garlic,
- 2 turnip bulbs,
- 30 ml of table vinegar,
- 1 teaspoon of sugar,
- salt to taste,
- 0.5 cups of sunflower oil,
- Bay leaf,
- black peppercorns.

02.12.2017

Winter salad "Orange miracle"

Ingredients: tomato, carrot, sugar, salt, pepper, garlic, paprika, oil, vinegar

This winter carrot salad turns out very tasty and beautiful. orange wonder". You can cook it quickly and easily enough.

Ingredients:

- 750 grams of tomatoes;
- 500 grams of carrots;
- 3 tablespoons Sahara;
- half st.l. salt;
- third tsp pepper;
- half tsp dry granulated garlic;
- half tsp sweet ground paprika;
- 70 ml. vegetable oils;
- 1 tbsp vinegar.

22.11.2017

Salad with rice for the winter

Ingredients: rice, water, paste, carrot, onion, pepper, oil, vinegar, sugar, salt, garlic, pepper

Among the variety of homemade preparations, be sure to pay attention to the salad with rice and tomato paste. It is not only tasty, but also very satisfying, so this preservation can be used in many cases and very successfully.

Ingredients:
- 1 glass of rice;
- 2 glasses of water;
- 2 tablespoons tomato paste;
- 1 carrot;
- 1 onion;
- 1 sweet pepper;
- 30 ml of vegetable oil;
- 2 tablespoons vinegar 9%;
- 1 tbsp Sahara;
- 1 tsp salt;
- 0.5 tsp dry garlic;
- pepper to taste.

22.11.2017

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

Today, thanks to my simple recipe, you can cook a very tasty vitamin vegetable salad for the winter.

Ingredients:

- 700 grams of cabbage;
- 1 onion;
- 2 carrots;
- 2 tablespoons Sahara;
- 1 bell pepper;
- 100 ml. vegetable oils;
- 30 ml. vinegar;
- 20 grams of salt.

17.11.2017

Vitamin vegetable salad for the winter

Ingredients: cabbage, sweet pepper, carrot, onion, salt, vinegar, sugar, vegetable oil

This delicious vegetable recipe winter salad has been in our family for a long time. We often cook it, as it is very tasty, goes well with many dishes and is prepared very simply and quickly.

Ingredients:

- cabbage - 1.5 kg.,
- sweet pepper - 300 grams,
- carrots - 250 grams,
- onion - 250 grams,
- salt - 20 grams,
- vinegar - 30 grams,
- sugar - 25 grams,
- vegetable oil - 300 grams.

01.11.2017

Salad "Freebie" for the winter

Ingredients: tomatoes, sweet peppers, onions, carrots, salt, sugar, vegetable oil, vinegar

I bring to your attention an excellent recipe for a delicious winter salad "Haljavka". This salad is prepared very easily and quickly enough.

Ingredients:

- tomatoes - 1.5 kg.,
- sweet pepper - 500 grams,
- onion - 600 grams,
- carrots - 500 grams,
- salt - 50 grams,
- sugar - 150 grams,
- vegetable oil - 150 grams,
- vinegar - 80 grams.

30.10.2017

Peach jam with lavender

Ingredients: peaches, sugar, lemon juice, lavender flowers

For jam you will need:
- 800 gr of peaches;
- half a kilo of sugar;
- 2 tbsp. l. lemon juice;
- a large pinch of lavender flowers.

27.10.2017

Dressing for borscht with cabbage for the winter

Ingredients: tomatoes, carrots, bell peppers, onions, cabbage, water, vinegar, vegetable oil, sugar, salt

One of popular dishes is borscht. But to prepare such a dish, you always need a certain set of vegetables. This is exactly what we will prepare for the winter, thereby saving time in the future when cooking borscht.

For the borscht dressing you will need:
- ripe tomatoes- 1 kg;
- carrots - 650 g;
- sweet pepper - half a kilo;
- onion - 650 g;
- white cabbage - 2,600;
- water - a glass;
- 1 tsp vinegar;
- vegetable oil - 130 ml;
- banks;
- sugar - 60 g;
- a key for twisting cans;
- salt - 60 g;
- metal covers. Ingredients: eggplant, tomato juice, onion, carrot, bell pepper, garlic, sunflower oil, vinegar, salt, sugar

Eggplant caviar for the winter is very popular and delicious preparation, which is easy to do and almost always turns out. She has many recipes, one of them, very successful, we offer you to try today.
Ingredients:
- 1.1 kg of eggplant;
- 1.7 liters of tomato juice;
- 250 gr of peeled onions;
- 500 gr carrots;
- 600 gr of sweet pepper;
- 100 gr chopped garlic;
- 100 gr sunflower oil;
- 1 tbsp vinegar 75%;
- 45 grams of salt;
- 30 grams of sugar.

15.10.2017

Adjika with apples, tomatoes, carrots and peppers

Ingredients: tomatoes, bell pepper, carrot, apple, garlic, hot pepper, salt, sugar, sunflower oil, vinegar, ground black pepper, clove buds

To all lovers hot sauces you will like this adjika with apples, tomatoes, carrots and peppers. She has great taste that will satisfy the most sophisticated gourmets. And it is not difficult to cook it, you will see for yourself!

Ingredients:
- 400 g of tomatoes with dense pulp;
- 1 large bell pepper;
- 1 carrot weighing 80 gr;
- 1 apple weighing 140 gr;
- 15 grams of garlic;
- 1 hot pepper;
- 1 tbsp (25 gr) salt;
-1 tbsp (25 gr) sugar;
- 25 ml of sunflower oil;
- 25 ml of table vinegar 9%;
- 1 pinch of ground black pepper;
- 4 cloves.

02.10.2017

Lecho of tomatoes, bell peppers and carrots

Ingredients: tomatoes, bell peppers, onions, carrots, hot peppers, salt, sugar, apple cider vinegar, corn oil, garlic, paprika, a mixture of peppers

Every year I cook tomato lecho for the winter. This appetizer will excellent dressing for first courses. Since my family cannot live without soup or borsch in summer or winter, thanks to lecho I simplify my cooking in winter.

Ingredients:

- 1.6 kg. tomatoes,
- 80-90 grams of sweet pepper,
- 130 grams of onions,
- 140 grams of carrots,
- to taste hot pepper (chili, light),
- 10 grams of sea salt,
- 25 grams of sugar,
- 20 ml. apple cider vinegar,
- 40 ml. corn oil,
- 35-45 grams of garlic,
- 8-10 grams of paprika,
- 10 grams of a mixture of peppers.

The perfect way to save great amount various vegetables before the cold weather - these are delicious canned salads for the winter. Salads canned for the winter will decorate not only the usual dinner table, but will also be a great addition to any holiday. The variety of products that can be used to prepare such salads is incredibly large.

Canning cucumber and tomato salad is a special process. Each jar opened in winter will fill the whole house summer scents. It will be unnecessary to talk about the amount of vitamins contained in its composition.

You will need:

one and a half kg. tomatoes;
one and a half kg. cucumbers;
half kg. Luke;
a couple of st. l. vinegar;
a couple of st. l. Sahara;
a couple of st. l. salt.

Canning salads for the winter:

All vegetables must be washed and wiped to keep them dry.
Cucumbers are cut into thin rings.
Tomatoes are cut into slices.
The onion is peeled from all the husks and cut into thin half rings.
All prepared vegetables are put in one container, vinegar and oil are added to them.
All components are mixed and infused for about a quarter of an hour. During this time allocated required amount juice.
Jars should be washed using a safe cleaning agent - soda. After that, they are dried and sterilized.
Lettuce is neatly laid out in prepared jars.
The finished product should be sterilized for ten minutes in a container of water.
The salad is rolled up and moved to cool place until winter.

Tip: it is advisable to use medium-sized vegetables for salad, they are more saturated with taste and it is from them that perfect snacks from which it is impossible to break away.

Salads for the winter conservation

The process of preparing such a delicious and original salad insanely simple. The most difficult thing in this action will be chopping carrots, not everyone has the patience to grind it in the form of thin straws. But the result is worth it.

You will need:

1 kg. juicy carrots;
1 kg. Luke;
10 pieces. sweet pepper;
one and a half kg. tomatoes;
200 gr. a glass of Krasnodar sauce;
a couple of st. l. salt;
200 gr. a glass of vegetable oil.

Salads preservation for the winter:

Peppers should be washed and carefully removed from it all the seeds and only then cut into small slices.
Carrots are also washed, peeled and cut into thin strips.
The tomatoes are washed and cut into pieces. The stem must be removed. If desired, the tomatoes can also be crushed to a puree consistency.
Onions should be peeled from the existing husk and cut into as thin quarters of rings as possible.
Without exception, all prepared vegetables are added to one container. Sauce, butter and, of course, sugar and salt are added to them.
In this composition, vegetables are stewed for at least two hours. In the process of settling, vegetables should be mixed.
The jars are washed with soda and sterilized.
The finished salad, still hot, is laid out in jars.
All jars are rolled up with lids, be sure to turn over and cover with a warm blanket.

How to preserve salad for the winter

Such savory snack from eggplant will be a real find for lovers of peppercorns. The salad turns out to be quite spicy, but at the same time, the taste of vegetables is felt so subtle that you won’t immediately believe that this is conservation, and not a fresh product.

You will need:

4 kg. young eggplants;
half kg. tomatoes;
half kg. sweet pepper;
5 large heads early garlic;
5 pieces. hot pepper;
a couple of st. l. salt;
two hundred gram glass of sugar;
200 gr. a glass of vegetable oil;
two hundred gram glass of vinegar.

Salad to preserve for the winter:

Each vegetable is pre-washed and dried.
It is necessary to remove the stalks from all eggplants and cut them into thin circles.
Sliced eggplant is abundantly salted and infused for about half an hour, so you can easily get rid of the bitterness characteristic of this product.
At the end of this process, the eggplants are washed as thoroughly as possible in order to finished product didn't turn out to be too salty.
In all peppers, both sweet and hot, all the seeds are carefully removed, after which they are cut.
Garlic must be peeled from the existing husk so that each clove is separated.
Tomatoes are immersed in boiling water for a couple of minutes, after which they are immediately doused with cold water.
After contrast treatment, the skin is removed from the tomatoes without any effort.
Using a meat grinder, not only tomatoes are chopped, but also garlic and peppers.
The tomato-pepper mixture is salted, sugar, oil and vinegar are added to it.
Eggplants are transferred to a saucepan and poured with the prepared mixture.
In its entirety, vegetables are stewed for about half an hour.
To wash the jars, you should use soda, after which they must be subjected to mandatory sterilization.
The lettuce, which has not yet cooled down, is laid out in jars and immediately rolled up with lids.

Preservation of salads for the winter recipes

A gloomy and cold day can only decorate such a rainbow salad made from zucchini. There is so much color, joy and warmth in it that you even begin to breathe involuntarily in a summer-like way easily.

You will need:

one and a half kg. zucchini;
1 kg. sweet pepper (preferably red);
1 kg. Luke;
two hundred gram glass of sugar;
1 st. l. salt;
two hundred gram glass of vinegar;
a couple of jars of tomato paste;

Salad recipes for the winter conservation:

Zucchini is washed, be sure to dry and cut into compact cubes. At the same time, the skin from them should not be cleaned.
The onion is peeled from the existing husk and also cut into cubes.
Prepared vegetables are poured into one bowl, salted and infused for a couple of hours. The juice that is formed in the process should be drained.
Peppers are thoroughly washed and the seeds are carefully removed from it. It also needs to be cut into cubes.
In a saucepan, tomato paste is mixed with oil, vinegar, sugar and pepper.
The resulting mixture is boiled and cooled.
Chopped and infused zucchini with onions are added to the cold mixture. All components must be mixed.
Jars are washed using soda for this and subjected to mandatory sterilization.
Placed in a sterile container Vegetable mix, after which it is subjected to a ten-minute sterilization.
Upon completion of this process, the jars are immediately rolled up and carefully turned over.

Tip: It is not necessary to use zucchini to prepare this salad. They can be painlessly replaced for the final result with regular zucchini. The main thing is that they are not overripe. Only small specimens with small, underdeveloped seeds and thin skins should be used.

Harvesting salads for the winter conservation

This salad is truly versatile. It can be used as an independent, complete and hearty meal. It's incredible tasty snack, which can also be safely smeared on bread. This is an amazing gravy for any side dish and a versatile preparation for soup. You simply cannot do without such a salad in winter. Moreover, cooking it is a real pleasure.

You will need:

6 two-hundred-gram glasses of beans;
1 kg. juicy carrots;
1 kg. sweet pepper;
1 kg. Luke;
3 kg. tomatoes;
a couple of st. l. salt;
two hundred gram glass of sugar;
third 200 gr. a glass of vinegar;
200 gr. a glass of vegetable oil.

Delicious salads for the winter home preservation:

Beans are washed and soaked for several hours, after which they are boiled until fully prepared. It is recommended to do this in advance, since boiling beans is a very long process.
The onion is peeled from the existing husk and cut into small cubes.
Carrots are washed, be sure to peel and grind with a grater.
Prepared onion and carrot components are fried in a saucepan.
Tomatoes are washed and cut in small pieces. After that, they are attached to the prepared vegetables.
Peppers are washed and all seeds are carefully removed from it. After that, it is cut into strips and added to the rest of the components.
The mixture is salted, vinegar and sugar are added.
The final component is beans, after adding it, the salad should still be stewed for at least an hour.
This time, using soda, the jars are washed out and subjected to mandatory sterilization.
Hot salad is neatly laid out in a prepared container and quickly rolled up.
It should be cooled upside down and wrapped in a warm blanket.

Important! In the case of bean blanks, it is highly discouraged to neglect wrapping already rolled jars. Additional pasteurization is simply necessary for them. The subsequent storage of this amazingly tasty and healthy product largely depends on this process.

Preserving salads for the winter is a fascinating process, and the recipes for canned salads for the winter are simple. From regular vegetables real masterpieces are created that miraculously give winter day warm atmosphere. canned salads for the winter they go well with side dishes, they are often used as snacks. Having prepared them at least once, it is already impossible to resist. I want to have an abundance of all kinds of salads in the bins.

Every hostess has many a variety of recipes preparations for the winter. Vegetable salads will bring a lot of benefits in the cold season. When a considerable crop of vegetables is grown, I want to dispose of them correctly. I have new ideas for you, I suggest you use my interesting recipes, I am sure that they will help create competition, take a leading position among proven and familiar harvesting methods.

Preparations for the winter: vegetable salads

In winter, sincerely open a jar of hand-made salad and serve it to the table. The proposed recipes are time-tested, the recipe is skillfully selected, they do not pose any danger to health. Such blanks are valuable in that they retain to the maximum all useful substances.

Zucchini salad for the winter: a delicious recipe

I use this recipe often when I'm making big harvest, with the help of conservation, you can use it to the maximum.

Prepare:

zucchini - 2 kg;
tomatoes - 500 gr;
sweet pepper - 400 gr;
bulbs - 2 pcs;
salt - 10 gr;
spices.

On a coarse grater I rub peeled and seeded zucchini, cut the tomatoes into cubes, pepper into strips, chop the onion. I put all the vegetables in enamel pan, salt to taste, season with spices, carcass, covered with a lid, 10 minutes.
When hot, I lay out the vegetable mass in jars of 0.5 liters, sterilize for half an hour, roll it under the lids.

Vegetable salad with rice

The preparation is very tasty and satisfying, I cook it every year.

You will need:

sweet pepper - 2 kg;
onions - 1 kg;
carrot - 700 gr;
cereal rice - 2 cups;
vegetable oil - 0.5 liters;
tomato juice - 2 liters;
granulated sugar - 5 tbsp;
salt - 4 tbsp.

Grate on fine grater carrots, pepper cut into slices.
Cut the onion into cubes, fry in a small amount of vegetable oil until golden.
Mix all the vegetables in a saucepan, add salt, sugar, rice, pour in tomato juice. Simmer until rice is cooked, stirring constantly.
Pack the salad in sterilized jars of 0.5 liters, roll up, turn over, leave in this form until cool.

Lecho without sterilization with bacon

The combination of lecho and bacon, at first glance, is very unusual, but by making such a preparation at least once, you will be convinced that it is really very tasty. The recipe is interesting in that it can be served as a side dish or as independent snack. The only minus of the workpiece, and it lies in the fact that it has a short shelf life, because it is prepared without sterilization, so stick a reminder on the jar about when it was cooked.

sweet pepper -750 gr;
tomatoes - 450 gr;
smoked bacon and eggplant - 200 gr each;
carrot - 100 gr;
leek - a couple of stalks;
bunch of parsley;
garlic cloves - 6 pcs;
vegetable oil - 200 ml;
sugar - 1 tbsp;
salt - 2 tsp;
ground black pepper;
hot pepper - optional.

Chop carrots, bacon, eggplant, pepper into cubes. Fry vegetables in heated vegetable oil for 10 minutes, add bacon.
Peel the skin off the tomatoes, chop finely.
Tomato mass, thinly sliced leek, chopped garlic, herbs and hot pepper mix with vegetables, salt, pepper, sprinkle granulated sugar, simmer slowly for 35 minutes (do not cover the lid, let the excess moisture evaporate!).
It is easy to pack in washed jars, cork, leave for storage in the refrigerator. Do not store for a long time!

lazy lecho

The proposed workpiece does not stale for a long time, it is eaten quickly.

Prepare:

sweet pepper - 2 kg;
tomato paste - 0.5 liters;
bulb of medium size;
salt - 2 tbsp. without a slide;
sugar - 4 tablespoons;
vegetable oil - 0.5 liters;
garlic cloves - 2 pcs;
vinegar 9% - 2 tbsp;
laurel leaves.

Cut into rings (straws), pour water so that the workpiece is completely covered, put the saucepan on a slow fire.
Chop the onion into semi-rings, chop the garlic, fry in oil, add tomato paste. When the contents of the saucepan boil, combine the frying with pepper, stir, add salt, sugar, bay leaf. The cooking process will take 35 minutes, stir often. Pour vinegar at the end of the cooking process, mix again, pack in sterilized liter jars, sterilize 10 minutes, twist.

My advice! If the tomato paste is thick consistency, it can be expanded into a small amount water.

Salad for the winter of tomatoes and sweet peppers

Cut into 3 kg. sliced tomatoes, put half into a saucepan, adding 8 chopped garlic cloves and 8 sweet pepper pods cut into slices, cook for 10 minutes. Add the remaining tomatoes, 1 glass of sugar, a tablespoon of salt with a slide, cook for half an hour, pack in sterilized containers, close.

sweet pepper salad

The recipe will be appreciated by novice housewives, the preparation is simple, fast, without sterilization. Indifferent people will not be found, who have tried it - they praise it, they ask for the recipe for themselves.

Sweet pepper different colors- 2.5 kg;
tomatoes - 1 kg;
sugar, vegetable oil - 1 glass of both;
9% vinegar - 1/2 cup;
salt - 50 gr.

Cut peppers into large plates, tomatoes - as for a regular salad.
Combine vegetable oil, salt, sugar in a saucepan, lower the tomatoes there, as it starts to boil, boil for 15 minutes, pour in the vinegar, and let the contents boil for 7-10 minutes.
Fill jars with salad, roll up, wrap upside down, wait for cooling. Storage at room conditions.

Vegetable salad recipe for the winter

Required:

cucumbers, tomatoes, sweet peppers - each 1 kg;
onion - 0.5 kg;
9% vinegar - 1/2 cup;
sugar - 2 tbsp;
salt - 1 tbsp.

Pour a glass of water into an enamel saucepan, dissolve the salt, bring to a boil, add oil, sugar, vinegar.
IN hot marinade lower prepared, randomly chopped vegetables, mix, boil for 5 minutes, arrange in clean containers, twist, store in the apartment.

Vegetable salad with beans

Required:

tomatoes - 1.5 kg;
boiled beans, onions, carrots - half a kilo each;
sweet pepper - 0.3 kg;
vegetable oil 100 ml;
sugar - 3 tbsp;
salt - 2 tbsp;
9% vinegar - 2 tbsp.

Grate the carrots on a coarse grater, cut the onion into half rings, slice the peeled peppers and tomatoes, combine the vegetables, add salt, sugar, vegetable oil, simmer slowly on the stove for 35 minutes. Arrange in jars, twist, wrap. The blanks are obtained 5 half-liter jars.

Harvested tomato with herbs

Tomatoes, onions, garlic, parsley are taken in any quantity.

Filling is designed for 1 liter of water: two tbsp. salt, sugar, vegetable oil.

On the bottom of the washed jars, place onion rings, crushed garlic, coarsely chopped parsley, tomatoes in circles, repeat the layers to the top of the container.
Boil products for pouring, pour into jars, sterilization: half-liter 7 minutes, liter - 10 minutes, twist.

Sweet pepper for the winter

sweet pepper - 10 kg;
tomatoes - 3 kg;
garlic -30 gr;
celery sprigs - 40 gr;
vegetable oil - 250 ml;
salt - 2.5 tsp;
sugar - 2 tsp;
ground hot red pepper - 1.5 tbsp.

It is advisable to use juicy, fleshy pepper, wash, select seeds, cut into plates, dip in water and cook until tender, wipe through a sieve.
Cut the tomatoes into slices, boil until soft, wipe.
Chop greens and garlic.
Combine two masses: from pepper and tomatoes, stir the mashed potatoes, cook until thick. At the end, add salt, sugar, ground pepper, garlic, herbs, oil. Hot fill liter jars, sterilize for 45 minutes, tighten the lids.

Harvesting for the winter of eggplant and tomatoes

tomatoes - 4 kg;

eggplant - 2 kg;

sweet pepper - 14 pods;

hot pepper - 2 pods;

garlic - 200 gr;

sugar - 1 glass;

vegetable oil - 1 glass;

salt - 2 tbsp;

9% vinegar - 8 dessert spoons.

Turn the tomatoes in a meat grinder, you can use a blender. Add salt, sugar, minced garlic and hot pepper to the tomato mass, transfer to a saucepan, cook for 10 minutes.
Add chopped sweet pepper, cook for 10 minutes.
Cut the eggplant into circles, blanch in salt water for 5 minutes, transfer to the main mass, boil for 5 minutes, pour in the vinegar, arrange in containers, roll up.

My advice! Often, a lot of garlic is required for harvesting. clean it up in the usual way dreary. Therefore, I soak the garlic cloves for half an hour in cold water. After such a “bath”, the husk can be removed without problems, it is peeled off easily and quickly, and does not stick to the hands.

Eggplant for the winter: the best recipe in oil

6 kg. Boil eggplant, put under oppression, cut into strips.
Randomly cut into 700 grams of sweet pepper and onion.
Grate half a kilogram of carrots.
Skip 300 grams of garlic through the garlic.
Combine all the vegetables together, pour 0.4 liters of 9% vinegar and 1 liter of hot vegetable oil, mix.
Leave for 6 hours, stir occasionally, pack in jars, sterilize for 15 minutes, twist.

Beet salad for the winter

This blank is suitable for adding to borsch, can be served as a separate snack, the taste is somewhat similar to beetroot salad with prunes. The guests ate and were satisfied.

You will need:

beets - 5 kg;
onion - 3 kg;
carrot - 2 kg;
tomatoes - 1.5 kg;
sweet pepper pods - 10 large;
tomato paste - 0.5 cups;
6% vinegar - 2 tbsp;
vegetable oil, salt, sugar - as needed.

Grate beets, carrots, onions on a medium grater, fry each vegetable separately.
Pour boiling water over peppers and tomatoes, remove the skin, cut the flesh into small cubes.
Mix all vegetables together, add tomato paste, salt, sugar, vinegar, simmer for 45 minutes, stir occasionally.
When hot, spread the salad in clean jars, roll up, wrap up for the night.

All mine for today preparations for the winter. Vegetable salads for a zealous housewife, this is a kind of food “airbag” that you can enjoy in the cold season and remember about summer!

All salads can be harvested from the appearance of vegetables of a new crop until late autumn.

Each salad is good addition to any dish of meat, poultry or fish.

2-3 tablespoons of salad added to soup, cabbage soup or borsch will change their taste and give the first courses a special piquancy.

1. Salad "Young man"

Products:

1. Cauliflower- 2 kg.

2. Carrots - 1.8 kg.

3. Bell pepper- 3 kg.

4. Sugar - 300 gr.

5. Salt - 100 gr.

6. Vinegar 6% - 300 ml.

How to cook salad "Molodchik":

Divide the cauliflower into inflorescences, scald with boiling water.

Cut the pepper into cubes, carrots in the form of stars, or as you wish.

Put all the vegetables in a saucepan, sprinkle with salt and sugar, leave for 24 hours.

Mix the extracted juice with vinegar and vegetable oil.

Spread the vegetable mixture into jars, heat the filling and pour into 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 prepare vegetable salad:

Grate the carrots on a coarse grater, cut the cabbage and pepper into strips, onions into rings or half rings.

Put everything in a large enameled pan, stirring occasionally, leave for 12 hours.

Arrange the salad in prepared jars, close with nylon lids.

Store in refrigerator or cellar. When using the salad, do not season with anything, it has everything.

3. Salad "Gold Reserve"

Products:

1. Tomatoes - 4 kg.

2. Carrots - 2 kg.

3. Onion - 1 kg.

4. Beets - 1 kg.

5. Acetic 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 cook salad "Golden Reserve":

Pass the tomatoes through a meat grinder.

Grate beets and carrots.

Onion cut into rings or half rings.

Simmer all vegetables (except tomatoes) in oil for 15-20 minutes.

Then add tomatoes and cook for 2 hours.

15 minutes before the end of cooking, add sprats, sugar, vinegar, arrange 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 cup

5. Table vinegar 6% - 1 cup

7. Salt - 2 tbsp. spoons

How to cook salad "Zucchini - cool barrel":

Zucchini cut into cubes.

1 kg tomatoes cut into slices

Grate 600 gr tomatoes.

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 garlic and mix again.

Arrange the salad in 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 cup

6. Vegetable oil - 1 cup

7. Salt - 2 tbsp. spoons

8. Red ground pepper - 1 teaspoon

9. Water - 1 liter

How to make a Feast for the World salad:

Pass 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.

Arrange the hot salad in prepared jars and roll up.

6. Salad of zucchini and beans

Products:

1. Zucchini - 3 kg.

2. string 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 salad of zucchini and beans:

Coarsely chop vegetables and pour boiling brine.

Boil for 30 minutes, put into jars and roll up.

7. Eggplant salad

Products:

1. Eggplant - 2 kg.

2. Bulgarian pepper - 1.5 kg.

3. Tomatoes - 1.5 kg.

4. Onion - 1 kg.

5. Garlic - 200 gr.

6. Greens (parsley, cilantro)

7. Vegetable oil - 250 gr.

8. Salt - 2 tbsp. spoons

9. Acetic essence 70% - 1 teaspoon

How to make eggplant salad:

Eggplant and Bulgarian pepper cut into ribbons in length.

Peel the tomatoes and cut into slices or cubes.

Cut the onion into half rings, grate the garlic or pass through a press.

Chop greens. Mix everything, add salt, vegetable oil and vinegar essence(optional).

Cook for 30-40 minutes, arrange in prepared jars and roll up.

8. Eggplant salad "With wheels"

Products:

1. Eggplant - 1.5 kg.

2. Onion - 500 gr.

3. Carrots - 500 gr.

4. Tomatoes - 1 kg. (instead, you can take 500 grams of red tomatoes, 500 grams of sweet pepper 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 cook eggplant salad "With wheels":

Wash 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, slice the tomatoes, pepper 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 the vegetables to a boil, add salt, sugar and simmer until cooked for 40-45 minutes.

10 minutes before the end of cooking, add rice. Arrange in prepared jars and roll up.

9. Salad "My blue ones"

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. Bulgarian pepper - 4 pcs.

7. Hot pepper, salt to taste

How to cook salad "My blue ones":

Boil eggplant whole, cool and cut into rings.

Finely chop the cabbage, grate the carrots on a coarse grater.

Finely chop the garlic. Bitter and Bulgarian pepper cut into strips.

Mix all the vegetables, pour over the vinegar and leave for 1 hour.

Stir every 15 minutes for an hour.

Then fold into prepared jars and close with screw or nylon lids.

Keep refrigerated.

10. Salad "Yeralash"

Products:

1. Eggplant - 10 pcs.

2. Bulgarian pepper - 10 pcs

3. Onion - 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. Odorless sunflower oil - 200 ml.

How to cook Yeralash salad:

Eggplants do not peel, cut into circles 1 cm thick, put in salted water.

Bring to a boil and drain the water. Cut the bell pepper into strips, bitter - into rings, chop the garlic.

Cut the tomatoes. Mix all the 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 jars warm and leave for 5-6 hours.

11. Salad in Luzyansky

Products:

1. Red tomatoes -1 kg.

2. Cucumbers - 1 kg.

3. Onion - 1 kg.

4. Sunflower oil - 300 gr.

5. Tomato sauce - 250 gr.

6. Salt to taste

How to cook a Luzyansky salad:

Pass tomatoes, cucumbers and onions through a meat grinder, put in a saucepan.

Fill with oil and tomato sauce. Put in the oven for 40 minutes.

Salt to taste and put in the oven for another 5-10 minutes to simmer.

Put in jars, you can roll it up, or you can close it with nylon lids.

Store in refrigerator or cellar.

From the indicated amount of products, 6 half-liter jars come out.

Salad can be added to side dishes, used to make pizza, go as a spread for sandwiches.

12. Salad "Joy of Summer"

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 cup

How to cook the Joy of Summer salad:

Grate carrots on a medium grater. Pass 3 kg tomatoes through a meat grinder.

Pass the garlic through a press or pass through a meat grinder along with 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.

Arrange the hot salad in prepared jars and roll up metal lids. Wrap and leave to cool for about 7-8 hours.

13. Salad "Kuban"

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 cook salad "Kuban":

Wash sweet pepper, cut into 3-4 parts.

In a wide bowl put chopped parsley and garlic, hot pepper, chopped tomatoes, add salt, sugar and pour oil.

Put on fire, bring to a boil and cook for 15 minutes.

Dip the slices of sweet pepper into the boiling mass, pour in the vinegar and cook for 10 minutes.

While hot, spread the salad in prepared jars and roll up.

14. Salad "The whole garden"

Products:

For a 3 liter jar you will need:

1. small cucumbers- 8 pcs.

2. brown tomatoes- 3 pcs.

3. Bow - 2 pcs.

4. Garlic - 4 cloves

5. Parsley root, celery stalk, thin horseradish root, dill umbrella, 2-3 pods of sweet pepper.

6. Cabbage

For filling: 1.5 liters of water, 2 tbsp. spoons of salt, 5 tbsp. tablespoons of sugar without a slide.

How to make the Whole Garden Salad:

Shred 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. spoons of 9% vinegar.

Roll up, turn over, wrap and leave to cool completely.