Salad recipes for the winter without adding. Salads - preparation recipes

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

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

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

1. Salad “Molodchik”

Products:

1. Cauliflower - 2 kg.

2. Carrots - 1.8 kg.

3. Sweet pepper - 3 kg.

4. Sugar - 300 gr.

5. Salt - 100 gr.

6. Vinegar 6% - 300 ml.

How to prepare “Molodchik” salad:

Divide the cauliflower into inflorescences and scald with boiling water.

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

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

Mix the released juice with vinegar and vegetable oil.

Divide 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 peppers into strips, and cut the onions into rings or half rings.

Place everything in a large enamel pan, stirring occasionally, and leave for 12 hours.

Place the salad in prepared jars and cover with nylon lids.

Store in the refrigerator or cellar. When eating the salad, do not add anything to it; it contains everything.

3. Salad “Golden Reserve”

Products:

1. Tomatoes - 4 kg.

2. Carrots - 2 kg.

3. Onions - 1 kg.

4. Beets - 1 kg.

5. Vinegar essence 70% - 2 tbsp. spoons

6. Vegetable oil - 0.5 l.

7. Salted sprat - 2 kg.

8. Salt - 2 tbsp. spoons (optional)

9. Sugar - 18 tbsp. spoons

How to prepare the Golden Reserve salad:

Pass the tomatoes through a meat grinder.

Grate the beets and carrots.

Cut the onions 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 sprat, sugar, vinegar, put into jars and roll up.

4. Salad “Zucchini - cool side”

Products:

1. Zucchini - 3 kg.

2. Tomatoes - 1.6 kg.

3. Garlic - 2 heads

4. Sugar - 1 glass

5. Table vinegar 6% - 1 glass

7. Salt - 2 tbsp. spoons

How to prepare the “Zucchini – cool side” salad:

Cut the zucchini into cubes.

1 kg of tomatoes, cut into slices,

Grate 600 grams of tomatoes on a coarse grater.

Pass the garlic through a press.

Mix everything (except garlic), season with sugar, salt, vinegar and oil, simmer for 25 minutes.

At the end of cooking, add garlic and stir again.

Place 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 glass

6. Vegetable oil - 1 cup

7. Salt - 2 tbsp. spoons

8. Ground red pepper - 1 teaspoon

9. Water - 1 liter

How to prepare the “Feast for the Whole World” salad:

Pass the vegetables through a meat grinder.

Dilute tomato paste in 1 liter of water, add sugar, salt, pepper and vegetable oil, mix with vegetables and put on fire.

From the moment of boiling, cook for 30 minutes. 5 minutes before the end of cooking, add 1 teaspoon of 70% vinegar.

Place the hot salad into prepared jars and roll up.

6. Zucchini and bean salad

Products:

1. Zucchini - 3 kg.

2. Green beans - 2 kg.

3. Bell pepper - 1 kg.

4. Greens - 0.5 kg.

5. Hot pepper to taste

For the 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 zucchini and bean salad:

Chop the vegetables coarsely and pour boiling brine over them.

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

7. Eggplant salad

Products:

1. Eggplants - 2 kg.

2. Bell pepper - 1.5 kg.

3. Tomatoes - 1.5 kg.

4. Onions - 1 kg.

5. Garlic - 200 gr.

6. Greens (parsley, cilantro)

7. Vegetable oil - 250 gr.

8. Salt - 2 tbsp. spoons

9. Vinegar essence 70% - 1 teaspoon

How to make eggplant salad:

Cut the eggplants and bell peppers into ribbons lengthwise.

Peel the tomatoes and cut into slices or cubes.

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

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

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

8. Eggplant salad “With wheels”

Products:

1. Eggplants - 1.5 kg.

2. Onions - 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 prepare eggplant salad “With wheels”:

Wash the eggplants, scald with boiling water, peel, cut into wheels 2 cm thick.

Sprinkle with salt and leave for 15-20 minutes to release the bitterness.

Squeeze and fry in sunflower oil until golden brown.

Grate the carrots on a coarse grater, chop the onion finely, tomatoes into slices, peppers and apples into strips.

Fry carrots and onions separately in vegetable oil and place in a saucepan.

Add tomatoes, peppers, apples, eggplant wheels, pour in the remaining oil.

Bring vegetables to a boil, add salt, sugar and simmer until tender for 40-45 minutes.

Add rice 10 minutes before the end of cooking. Place in prepared jars and roll up.

9. Salad “My little blue ones”

Products:

1. Eggplants - 5 kg.

2. Cabbage - 1.5 kg.

3. Carrots - 0.5 kg.

4. Garlic - 200 gr.

5. Vinegar 6% -250 gr.

6. Bell pepper - 4 pcs.

7. Hot pepper, salt to taste

How to prepare the “My Little Blues” salad:

Boil the eggplants whole, cool and cut into rings.

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

Finely chop the garlic. Cut bitter and bell peppers into strips.

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

Stir every 15 minutes for an hour.

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

Keep refrigerated.

10. Salad “Yeralash”

Products:

1. Eggplants - 10 pcs.

2. Bell pepper - 10 pcs.

3. Onions - 10 pcs.

4. Garlic - 5 cloves

5. Tomatoes - 10 pcs.

6. Hot pepper - 1 pod

7. Sugar - 4 tbsp. spoons

8. Salt - 2 tbsp. spoons

9. Unscented sunflower oil - 200 ml.

How to prepare Yeralash salad:

Do not peel the eggplants, cut them into 1 cm thick slices and place them in salted water.

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

Chop the tomatoes. Mix all the vegetables, add salt, sugar, butter and cook for 40 minutes.

10 minutes before the end of cooking, add 1 teaspoon of 70% vinegar essence.

Pour the mixture into prepared jars and roll up without sterilization.

Cover the jars warm and leave for 5-6 hours.

11. Salad in Luzyansk

Products:

1. Red tomatoes -1 kg.

2. Cucumbers - 1 kg.

3. Onions - 1 kg.

4. Sunflower oil - 300 gr.

5. Tomato sauce - 250 gr.

6. Salt to taste

How to prepare salad in Luzyansky style:

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

Pour in oil and tomato sauce. Place in the oven for 40 minutes.

Add salt to taste and place in the oven for another 5-10 minutes.

Place in jars, you can roll them up, or you can close them with nylon lids.

Store in the refrigerator or cellar.

The specified quantity of products yields 6 half-liter jars.

The salad can be added to side dishes, used to make pizza, or 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 glass

How to prepare “Joy of Summer” salad:

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

Pass the garlic through a press or mince together with the tomatoes, finely chop the parsley.

Place 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.

Place the hot salad into prepared jars and seal with metal lids. Wrap up and leave to cool for about 7-8 hours.

13. Kuban salad

Products:

1. Sweet pepper - 5 kg.

2. Ripe tomatoes - 2.5 kg.

3. Garlic - 300 gr.

4. Vegetable oil - 300 ml.

5. Salt - 100 gr.

6. Sugar - 200 gr.

7. Vinegar 70% - 2 tbsp. spoons

8. Parsley - 100 gr.

9. Ground black pepper to taste

How to prepare Kuban salad:

Wash the sweet peppers and cut them into 3-4 pieces.

Place chopped parsley and garlic, hot pepper, chopped tomatoes in a wide bowl, add salt, sugar and add oil.

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

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

While hot, place the salad into 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. Onions - 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. spoons of sugar without a slide.

How to prepare the “Whole Garden” salad:

Shred the cabbage. Place the vegetables in a jar and 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 until completely cool.

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These are not complicated recipes, and even a novice cook can make them, which will allow you to preserve the harvest, make wonderful dishes, and use them in the winter, waiting for new, fresh vegetables from your garden.

Most salads are prepared with heat treatment, so they can be stored for quite a long time.

A few tips to help you prepare delicious vegetable preparations and preserve them throughout the winter:

1. Use only clean, sterilized jars and lids
2. Try to use water for marinades that has been settled in advance.
3. Prepare salads in small jars, 1 - 2 times, if the salad remains uneaten, store it in the refrigerator for no more than 3 - 5 days
4. Do not use aspirin for preparations; for better preservation of your canned food, use citric acid, vinegar or currant juice; only when using juice, be sure to sterilize your products
5. Mayonnaise preparations will also be perfectly preserved if you sterilize the salads for at least 15 minutes.
6. Mayonnaise can be added to almost all salads and appetizers, but it is best suited for zucchini, bell peppers, eggplants and tomatoes.
7. If you thought that the lecho turned out to be too spicy, 2 - 3 tbsp. l. sugar per 1 liter will help fix this by boiling the lecho for 5 minutes
8. A multicooker helps you prepare a salad quickly, without requiring special attention, but do not forget that the units have different capacities, so periodically monitor the cooking process
9. When using seasonings, spices, salt, sugar, try to focus more on your taste, so as not to blame the recipe later, today even salt has a different taste from different manufacturers
10. And no matter how implausible it may sound today, try not to make such preparations during the full moon. It has been proven that the full phase of the moon has a bad effect on the quality of such preparations.

Well, now the recipes for the best salads for the winter

Ingredients:

Preparation:

Zucchini needs to be cut into small cubes; if you have old zucchini, then, of course, peel it

Place them in a large bowl

Peel and grate the carrots, place them on top of the zucchini

Cut the onion into cubes and also add it to the salad.

Add all spices, salt, sugar, oil, vinegar, mayonnaise

Mix everything very well and pour into jars.

Pour water into a large saucepan, cover the bottom with a towel, sterilize your salad jars in it for 40 minutes

When finished, roll up the lids, turn upside down, cover with a blanket and leave to cool.

Zucchini salad for the winter from Irina Khlebnikova – video recipe

Winter vegetable salad

Required Products:

• Cucumbers – 2 kg
• Tomatoes – 1 kg
• Carrots – 1 kg
• Onion – 1 kg
• Sweet pepper – 1 kg
• Salt – 2 tbsp. l.
• Sugar – 1 incomplete tbsp.
• Vegetable oil – 2 tbsp.
• Acetic acid – 2 tbsp. l.

Preparation:

Soak cucumbers in cold water for 1 – 2 hours

Pour boiling water over tomatoes and remove skins

Boil and peel carrots

Pepper - remove stems and seeds

Peel and wash the onion

Cut all the vegetables into medium-sized pieces and place in a large saucepan.

Add salt, oil, vinegar, sugar and mix everything well

Place the pan on the fire and after the salad boils, cook for 30 minutes

Place the finished salad tightly in sterilized jars and roll up

Turn upside down, cover with a blanket and leave until completely cool.

Vegetable salad for the winter “Beware of vodka” video recipe

A simple winter salad from cucumbers without sterilization “Mother-in-law’s tongue”

The yield of such a salad from the proposed ingredients is 4 liters

Ingredients:

• Cucumbers - 3 kg.
• Tomatoes - 1.5 kg.
• Sweet pepper - 4 pcs.
• Hot pepper – 1 – 2 pcs.
• Garlic - 100 gr.
• Sugar - 100 gr.
• Salt - 2 tbsp. l.
• Vegetable oil - 1 tbsp.
• Vinegar 6% - 0.5 tbsp.

Preparation:

1. Cucumbers need to be washed, kept in cold water for 1 hour, cut into slices
2. Tomatoes, peppers, garlic - rinse, peel and grind through a meat grinder or grind in a blender
3. Place cucumbers in a saucepan and add vegetable puree.
4. Add sugar, salt, butter and mix thoroughly
5. Place on medium heat and bring to a boil
6. Reduce heat and cook for 30 minutes
7. 5 minutes before the end, add vinegar, stir
8. Place the finished salad in sterilized jars and roll up the lids.
9. Cover with a blanket and leave until completely cool.

• 100 g carrots
• 100 g onions
• 100 g apples
• 100 g bell pepper
• 30 g garlic
• 30 g fresh hot pepper
• 50 g tomato paste
• 100 ml vegetable oil
• 70 ml 9% vinegar
• 10-15 g salt
• 100 g sugar
• ground black pepper to taste

Cooking method:

This is one of the best canned salad recipes for those who love Tatar cuisine. To prepare it, zucchini needs to be cut into cubes. Peel carrots, onions, bell and hot peppers, apples, grind in a blender or mince. Add salt, sugar, tomato paste, vinegar, oil to the vegetable mass, mix and put on fire. Simmer after boiling for 20 minutes. Add chopped garlic and ground black pepper, simmer for another 10 minutes. Place the zucchini into the boiling vegetable mixture and simmer for 10 minutes, stirring. Place the salad canned according to this recipe into sterilized jars, roll up, turn over and wrap until cool.

Salad “Tatar Song” with eggplants.

Ingredients:

• • 2 kg eggplants
  • 100 g carrots

• 100 g onions
• 100 g apples
• 100 g bell pepper
• 50 g garlic
• 1 liter tomato juice
• 100 ml vegetable oil
• 100 ml 9% vinegar
• 100 g sugar
• 30-50 g salt

Cooking method:

Peel the eggplants, cut into medium cubes, soak in salted water for 20 minutes, then squeeze. Grind the apples and other vegetables (except garlic) using a blender or mince. Add tomato juice, oil, salt, sugar, vinegar to the vegetable mass, bring to a boil, simmer for 15-20 minutes. Add chopped garlic and eggplants, simmer everything together for another 20 minutes. Place the delicious canned salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 2 kg tomatoes
• 400 g carrots
• 400 g onions
• 400 g bell pepper
• 150-200 g rice
• 150 ml vegetable oil
• 100-150ml water
• 50 ml 9% vinegar
• 50 g sugar
• 30-50 g salt
• Bay leaf
• ground black pepper to taste

Cooking method:

Boil the rice until half cooked. Peel the tomatoes and chop them. Cut the carrots into strips or grate them on a coarse grater. Cut the bell pepper and onion into half rings. Pour oil into a saucepan, add onion and sauté over low heat for 5-7 minutes, do not fry. Add carrots and peppers, simmer for another 5-7 minutes. Add rice, stir, add tomatoes and simmer covered for 30 minutes at low simmer, adding water if necessary. Add salt, sugar, spices, simmer for 5 minutes. Pour in vinegar and stir. Place the hot salad in prepared jars, roll up and wrap until cool.

Ingredients:

• 1 kg cucumbers
• 250 g tomatoes
• 150 g apples
• 150 g carrots
• 150 g onions
• 50-70 g plums
• 20 g garlic
• 20 g fresh hot pepper
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 70-100 g sugar
• 30-50 g salt

Cooking method:

For this recipe for a delicious canned salad, cucumbers need to be cut into slices about 0.5 cm thick. Pass the remaining vegetables, apples and plums through a meat grinder or grind in a blender. Add salt, sugar, butter to the vegetable mixture, bring to a boil and simmer for 10-15 minutes. Place cucumbers into the boiling mixture and simmer for 10-15 minutes. Pour in vinegar, simmer for another 5 minutes. Place the salad in prepared jars, roll up, turn over and wrap until cool.

These photos show canned salads prepared according to the recipes presented above:

Salad with beans and vegetables.

Ingredients:

• 1 kg tomatoes
• 500 g beans
• 500 g carrots
• 500 g onions
• 500 g bell pepper
• 250 ml vegetable oil
• 30 g salt
• 50 g sugar
• 50 ml 9% vinegar

Cooking method:

To prepare this delicious canned salad, you need to boil the beans until tender. Chop the onion, carrots and pepper. Cut the tomatoes into slices, simmer covered for 2 minutes, then rub through a sieve. Fry onions and carrots in oil. Add bell pepper and fry for 5 minutes. Add boiled beans and mashed tomatoes, simmer everything together over low heat for 30-40 minutes. Add salt, sugar, vinegar, simmer for another 5 minutes. Place the hot salad in jars, roll up, turn over and wrap until cool.

Korean vegetable salad.

Ingredients:

• 1 kg cabbage
• 1 kg eggplants
• 100 g carrots
• 100 g garlic
• 20-30 g fresh hot pepper
• 70 ml 9% vinegar
• 100 ml vegetable oil
• 20-30 g salt
• 5-7 g spices for Korean carrots

Cooking method:

Before canning this salad, the eggplants must be completely blanched in boiling salted water for 3 minutes. Then squeeze under pressure and cut into strips. Shred the cabbage. Grate the carrots on a Korean vegetable grater. Pass the garlic through a press. Chop hot pepper. Mix all the vegetables, add salt, spices and vinegar. Heat the oil in a frying pan and pour hot but not boiling oil over the vegetables, add vinegar, leave to marinate for 2 hours. Then put the salad in sterilized jars. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 20-25 minutes. Roll up, turn over and wrap until cool.

As you can see in the photo, this canned lard looks very appetizing:

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STEP #2

STEP #3
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STEP #5
STEP #6

Ingredients:

• 1 kg tomatoes
• 300 g beans
• 150 g onions
• 150 g carrots
• 70 ml vegetable oil
• 50 ml 9% vinegar
• salt and ground black pepper to taste

Cooking method:

Pour cold water over the beans and leave for 5 hours. Then add fresh water and boil until tender. Peel the tomatoes and chop them. Grate the carrots on a coarse grater. Finely chop the onion. Heat oil in a saucepan, fry onions and carrots for 7-10 minutes. Add tomatoes and ground black pepper, simmer over moderate heat, covered, for 10-15 minutes. Place boiled beans in a saucepan, add salt and simmer for 20 minutes. Pour in vinegar, stir and remove from heat. Place the prepared canned salad for the winter in sterilized jars, roll it up, turn it over and wrap it until it cools.

Ingredients:

• 1.5 kg tomatoes
• 500 g beans
• 500 g carrots
• 500 g bell pepper
• 100 ml vegetable oil
• 70 ml 9% vinegar
• 100 g sugar
• 30 g salt
• ground red and black pepper to taste

Cooking method:

To prepare this one of the most delicious canned salads, the beans need to be boiled until tender. Pass tomatoes, carrots and bell peppers through a meat grinder. Place the vegetable mass in a saucepan with heated oil, bring to a boil and simmer for 15-20 minutes. Place boiled beans into the boiling mass, add salt, sugar, spices, simmer for another 1 5-20 minutes. Pour in vinegar, stir, bring to a boil and remove from heat. Place the hot salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 1 kg green beans,
• 1 kg tomatoes
• 500 g bell pepper
• 500 g carrots
• 500 g onions
• 100 ml vegetable oil
• 35 ml 9% vinegar
• 30 g salt
• 40 g sugar

Cooking method:

Remove the tails from the beans, cut into pieces 3 cm long. Cut the bell pepper into large strips, tomatoes into slices, carrots into slices, onions into half rings. Place all the prepared vegetables in a saucepan, add oil, simmer covered for 20 minutes. Add salt, sugar and vinegar, simmer for another 7-10 minutes. Place the hot salad from canned vegetables into sterilized jars, roll up, turn over and wrap until completely cooled.

Below is a selection of photos for salad preservation recipes:

Bell pepper salad with vegetables and rice.

Ingredients:

• 1 kg bell pepper
• 500 g onions
• 300-400 g carrots
• 200 g rice
• 1 liter tomato juice
• 200 ml vegetable oil
• 50-60 g salt
• 50-60 g sugar

Cooking method:

Cut the bell pepper into strips, dice the onion, grate the carrots. Pour boiling water over rice for 20 minutes. Fry the onion in oil. Add carrots and bell pepper, simmer for 2 minutes. Pour in tomato juice, add rice, salt and sugar, simmer until the rice is cooked, stirring occasionally. Place the canned vegetable salad in jars, roll up, turn over and wrap until cool.

Bell pepper salad with vegetables.

Ingredients:

• 2.5 kg red bell pepper
• 1 kg carrots
• 1 kg tomatoes
• 1 kg onions
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 100 g sugar
• 45 g salt
• Bay leaf
• black peppercorns

Cooking method:

Chop all the vegetables as desired, add the rest of the ingredients, leave for 8-10 hours. Stir from time to time. Then put the mixture on the fire, bring to a boil and simmer for 10 minutes. Place the canned vegetable salad prepared according to this recipe into sterilized jars, cover them with lids and sterilize: 0.5 liter jars - 10 minutes, 1 liter - 15 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

• 1 kg bell pepper
• 1 kg dense plums
• 1 kg apples
• 200 g onions
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 50 g sugar
• 30-40 g salt
• black and allspice to taste

Cooking method:

Cut the plums in half, remove the pits. Core the apples and cut into slices. Cut the bell pepper and onion into half rings. Combine the prepared products, add salt, sugar, vinegar, vegetable oil, mix and leave for 2 hours to release the juice. If not enough juice has been released, pour in 100-150 ml of water or apple juice. Put the mixture on the fire, add spices, bring to a boil and simmer for 10-15 minutes. Place the hot salad, canned for the winter according to this recipe, into sterilized jars, roll it up, turn it over, and wrap it until it cools.

Ingredients:

• 1 kg bell pepper
• 20 g garlic
• 20 ml apple cider vinegar
• 100 ml vegetable oil
• 10 g salt
• 10 g dried Italian herbs
• ground black pepper

Cooking method:

To preserve salad for the winter according to this recipe, you need to peel the peppers and cut each one into 4-6 pieces. Combine salt and dried herbs, add half of the chopped garlic. Place the peppers on a baking sheet, sprinkle with the prepared mixture, pour over oil, and bake in an oven preheated to 100°C for 50-60 minutes. Turn over once. Finely chop the remaining garlic. Place hot pepper in a sterilized jar, sprinkle with garlic and ground pepper. Pour hot oil from a baking sheet, pour in the bite and immediately roll up. Wrap until cool. Store in a cool place.

Ingredients:

• 700-800 g bell pepper
• 30 g garlic
• 10 g salt
• 50 g sugar
• 30 g dill
• 45 ml 9% vinegar
• vegetable oil for frying

Cooking method:

Products shown are for a 1 liter jar. Before making such a canned salad, bell peppers must be thoroughly washed, dried and fried whole in vegetable oil until soft. Place in a sterilized jar, sprinkle with chopped garlic and dill, add salt, sugar and vinegar. Pour boiling water to the top. Roll up the jars and wrap them until they cool completely.

These photos show how canning salads for the winter is done according to the recipes presented above:

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Cauliflower salad with vegetables.

Ingredients:

• 500 g cauliflower
• 400 g zucchini
• 250 g tomatoes
• 300 g carrots
• 300 g bell pepper
• 30 g garlic
• 50 ml chili ketchup
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 15-20 g salt
• 30-40 g sugar

Cooking method:

To prepare this one of the best canned salads, you need to separate the cauliflower into inflorescences and rinse thoroughly. Cut the zucchini into cubes, the pepper into strips, and grate the carrots. Pass the tomatoes through a meat grinder and boil slightly. Place all prepared vegetables in a saucepan, add vegetable oil, ketchup, salt and sugar, simmer over low heat for 20-25 minutes. Add garlic and vinegar, passed through a press, simmer for another 5 minutes. Place the hot salad in sterilized jars, roll up, turn over and wrap until cool.

Cauliflower in tomato-vegetable sauce.

Ingredients:

• 2 kg cauliflower
• 1.2 kg tomatoes
• 200 g bell pepper
• 50 g garlic
• 100 g parsley
• 50 g salt
• 100 g sugar
• 100 ml 9% vinegar
• 100 ml vegetable oil

Cooking method:

Disassemble the cabbage into inflorescences, blanch for 2 minutes in boiling salted water (10 g of salt per 1 liter of water). Grind tomatoes, bell peppers and garlic through a meat grinder or chop using a blender. Put the vegetable mass on the fire, add vegetable oil, salt, sugar, bring to a boil, simmer for 10 minutes. Add chopped greens, cabbage, vinegar, simmer for 5 minutes. Place the cabbage with the marinade in sterilized jars and roll up immediately. Then the jars of homemade canned salad need to be turned over and wrapped until cool.

Ingredients:

• 1 kg bell pepper
• 100 g garlic
• 100 ml vegetable oil
• 100 ml 9% vinegar
• 30 g salt
• pinch of ground black pepper

Cooking method:

Cut out the stems with seeds from the pepper. Wash the prepared pepper, dry it, fry in heated vegetable oil until soft. Combine vinegar, salt and ground pepper. Dip the fried peppers into the mixture and place in a sterilized jar, sprinkling with chopped garlic. Pour 30 ml of calcined vegetable oil into the jar on top and roll up. Turn over the jar with the canned product and wrap it until it cools.

Ingredients:

• 1.5 kg cabbage
• 1 kg tomatoes
• 500 g red bell pepper
• 500 g carrots
• 500 g onions
• 250 ml vegetable oil
• 40 ml 9% vinegar
• 60 g salt
• 50 g sugar

Cooking method:

To preserve this salad for the winter, cabbage, bell peppers and onions need to be chopped. Grate the carrots on a coarse grater. Cut the tomatoes into slices. Combine all the vegetables in a saucepan, add the remaining ingredients, mix, leave for 20 minutes. Then put on fire and bring the mixture to a boil. Place the hot salad in sterilized 0.5 liter jars and sterilize for 10-15 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

• 1 kg white cabbage
• 1 kg bell pepper
• 1 kg tomatoes
• 500 g carrots
• 500 g onions
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 50 g salt
• 50 g sugar

Cooking method:

To use this recipe for canning salads, you need to chop cabbage, bell peppers and onions. Cut the tomatoes into slices. Grate the carrots. Combine all vegetables, add salt, sugar, vegetable oil and vinegar. Place the salad in sterilized jars, sealing with a spoon, and sterilize: 0.5 liter jars - 12-15 minutes, 1 liter - 20-25 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

• 1 kg cucumbers
• 1 kg firm tomatoes
• 500 g bell pepper
• 500 g onions
• bay leaf and black peppercorns

For the marinade:

• 1 liter of water
• 50 g salt
• 50 g sugar
• 50 ml 9% vinegar

Cooking method:

To preserve this salad for the winter, cucumbers need to be cut into slices, onions and bell peppers into half rings, tomatoes into slices. Place the vegetables in sterilized jars, add bay leaves and black peppercorns. For the marinade, bring water with salt and sugar to a boil, add vinegar and remove from heat. Pour hot marinade over vegetables. Sterilize 0.5 liter jars for 7-10 minutes, 1 liter jars for 15-17 minutes. Then roll up, turn over and wrap until cool.

The video “Canned Salads” shows how these snacks are prepared:

Winter salad without sterilization.

Ingredients:

• 1 kg white cabbage
• 1 kg bell pepper
• 1 kg tomatoes
• 400 g carrots
• 500 g onions
• 30 g salt
• 50 g sugar
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 100 ml water

Cooking method:

To preserve this salad at home, you need to chop cabbage, bell peppers and onions. Cut the tomatoes into slices. Grate the carrots. Place vegetables in a saucepan, add vegetable oil, vinegar, sugar, salt, water, mix. Bring to a boil over low heat, simmer for 25-30 minutes, stirring occasionally. Place the hot salad in sterilized jars, roll up, turn over and let cool.

Pickled cabbage rolls.

Ingredients:

• 2 kg cabbage
• 1 kg carrots
• 100 g garlic

For the marinade:

• 1 liter of water
• 45 g salt
• 100 g sugar
• 60 ml 9% vinegar
• 100 ml vegetable oil
• 1 bay leaf
• 2-3 peas each of black and allspice

Cooking method:

Blanch the cabbage leaves in boiling water for 2 minutes, cut off the thick parts. Grate the carrots, add the garlic passed through a press. Wrap the carrot-garlic filling in cabbage leaves. Place the cabbage rolls tightly in sterilized jars. For the marinade, bring water with spices, salt, sugar and vegetable oil to a boil. Pour in vinegar and remove from heat. Pour hot marinade into jars of cabbage rolls and sterilize: 1 liter jars - 20 minutes, 2 liters - 30 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

• 1.5 kg mushrooms
• 1 kg tomatoes
• 1 kg bell pepper
• 500 g carrots
• 500 g onions
• 20-25 g garlic
• 300 ml vegetable oil
• 100 ml 9% vinegar
• 50 g salt
• 150 g sugar
• 10-12 peas each of black and allspice
• 2-3 buds of cloves

Cooking method:

To use this recipe for canning for the winter, you need to cut the tomatoes for the salad into slices. Chop bell pepper, carrots and onions. Peel, wash, chop the mushrooms coarsely and boil in boiling water for 5-20 minutes. Then place in a colander and let the liquid drain. Heat oil in a saucepan and fry the onion. Add carrots, bell peppers and tomatoes, simmer covered until juice appears. Add mushrooms, garlic, salt, sugar, spices, simmer over low heat under the lid for 30-40 minutes. Pour in vinegar and simmer for another 7-10 minutes. Place the hot salad in sterilized jars, roll up, turn over and wrap until cool.

Today I’m writing about what the most delicious salads can be preserved for the winter. This includes eggplant salad, salad with rice and vegetables, green tomatoes, pepper lecho, beet salad, cucumber, vegetable... In general, read the contents and choose any recipe you like.

Information for those who make blanks for the first time. Cans for preservation 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 jars, not the same one you use to wash all the dishes. Next, the jars need to be sterilized. Most often this is done over steam. You can place the jar on a boiling kettle, or you can put a wire rack on the pan and place the jars on it upside down. You need to sterilize the jars for about 15 minutes, when drops of water begin to flow down the walls and the jar becomes transparent.

The second method of sterilization is in the oven. The jars are placed on a wire rack in a cold oven and 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 some 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.

Only coarse rock salt can be used in preparations. Under no circumstances take iodized or small ones.

This salad is prepared from different vegetables and turns out very tasty. It comes first 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. At the same time, choose medium-sized vegetables.

Ingredients (for 4 l):

• eggplants - 10 pcs.
• onions - 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. without top
• vegetable oil - 200 ml

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

2. Cut the eggplants in half crosswise, then in half lengthwise. Cut each piece into wedges and place in a large bowl.

If your eggplants are bitter, you must first soak them in salt water for 30 minutes and then rinse them.

3.Cut the peppers into large squares and the onion into half rings, but large ones (about 1 cm thick). Garlic is cut into large cubes.

4.Pour vegetable oil into a large container. Add onions, peppers, eggplants and stir a little. Pour the tomato puree over the vegetables and stir again.

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

6.5 minutes before readiness, add garlic and vinegar to the dish and stir. Taste the salad for salt and sugar; there is still time to bring the preparation to taste.

7.When the salad is ready, place it immediately into sterilized jars and seal with sterile lids. Turn over and let cool. In cold weather, these winter salads will delight everyone at home.

Winter salad recipe with rice and vegetables without sterilization

Salad with rice is also called “Tourist’s Breakfast”. It can easily replace a meal or be a good snack.

Ingredients:

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

Salad "Tourist's Breakfast" - preparation:

1.Rinse the rice until the water is clear and cook until half cooked (cook for about 7 minutes after the water boils). Next, rinse the grains well and let the water drain.

2. Grate the carrots on a coarse grater, cut the pepper into strips, and dice the onion. Finely chop the hot pepper.

3.Pour vegetable oil into a large container where you will cook the salad and heat it. Place carrots in oil and simmer for 15 minutes, stirring.

4.Add chopped onions to the carrots, stir and simmer for another 15 minutes. Next, pour in the tomato juice, add sugar and salt. Let the mixture boil and cook for another 15 minutes.

5.Next add the pepper (sweet and hot) and cook for another 15 minutes. Next, add the rice and cook for the last 10 minutes. 3 minutes before cooking, add vinegar.

6. Boiling salad should be placed in sterilized jars and sealed with sterilized lids. The salad is ready. It turns out delicious, so prepare more at once.

Green tomato salad for the winter

Winter salads made from green tomatoes are quite popular. For all lovers of such salads, I offer an excellent recipe for the winter.

Ingredients:

• green tomatoes - 2 kg
• onions - 0.5 kg
• red bell pepper – 0.5 kg
• garlic - 6 cloves
• parsley - bunch
• salt - 1.5 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 the vegetables. Cut the pepper into long strips. Cut the tomatoes into thin semicircles, the onion into thin half rings. Place these vegetables in a large bowl. Add one and a half tablespoons of salt and stir. Cover the bowl with something to prevent dust (film, lid, towel) and leave the vegetables for 12 hours (overnight).

2.After the night, the vegetables will release juice. Cut the garlic into strips or cubes and add to the salad. Coarsely chop the parsley and also add to the salad. Add a tablespoon of sugar, stir and leave the salad to stand for 1 hour.

3.After an hour, you need to squeeze the juice out of the vegetables. This can be done with your hands, or you can place the vegetables in a colander and press them down a little with a spoon.

Citric acid or lemon juice preserves the color of vegetables, they will remain bright.

5. Stir the salad and you can put it in clean jars (but not sterilized). Pack tightly and cover with clean lids, but do not roll up.

6.Place the jars in a pan to sterilize. After the water boils, sterilize for 30 minutes, then roll up with a key or screw the Euro-lids tightly. Wrap the preserved food “under a fur coat” and let cool. Salads for the winter from 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 crispy, not overcooked (because the salad does not need to be cooked, but only sterilized), and spicy. If you don't like hot salads, reduce the amount of chili pepper.

Ingredients (for 4.2 liters):

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

For the 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

Cauliflower salads for the winter - preparation:

1. To ferment cabbage, you will need a container with a wide bottom. It is better to take glass or enamel dishes. You cannot use aluminum, it oxidizes. Wash the parsley and chop it not too finely. It is better to take not ordinary parsley, but curly parsley; it will better retain its shape and will not limp in the brine. Cut the garlic into slices. Place parsley on the bottom of the prepared container and sprinkle garlic on top.

2. Peel the carrots and cut into thin slices. If you have a grater with the right attachment, use it. Place orange carrot slices in the next layer on top of the garlic.

3. Cut the red hot pepper into half rings. There is quite a lot of pepper in the recipe, so you can reduce the amount as desired. Place the peppers on the carrots.

4. Wash the cauliflower and separate it into inflorescences. Place the cabbage on top.

5.Now you need to make the brine. Boil one and a half liters of water, add a glass of sugar, 3 level tablespoons of salt, and allspice. Pour in the oil and vinegar, stir until the sugar and salt crystals dissolve. Immediately pour boiling brine over the cabbage. Cover the salad with a plate and place pressure - a three-liter jar of water. Leave the cabbage to ferment for a day.

6.After a day, the salad can be sealed in jars. The jars should be washed with soda and the lids should be sterilized. Mix the cabbage with the remaining ingredients and place in jars, compacting. Pour in the brine in which the cabbage fermented. Cover the jars with lids.

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

7. To sterilize, place a cloth at the bottom of a wide pan and place the jars with the workpiece. Pour warm water up to the hangers of the jars and place on the fire. When the water boils, sterilize the salad for 20 minutes (for 0.7 liter jars).

8.After 20 minutes, remove the jars from the boiling water and roll up the lids.

Bell pepper lecho for the winter

Especially for lovers of sweet peppers, 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 tbsp.)
• vinegar 9% - 50 ml

Winter salads 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 a bitter taste. Therefore, if you only have green pepper, you need to pour boiling water over it for a minute so that it gives off its bitterness. Wash the pepper and cut into large squares.

The cutting method can be any: into strips, cubes, or quarters.

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

3.Cut the onion into small cubes. Pour vegetable oil into a saucepan, add onions and put on the fire to sauté. Stir the onions constantly to prevent them from burning and turning golden. The onion should become slightly translucent and soften.

The onion is sauteed in oil so that the oil is evenly distributed throughout the lecho. If you pour oil into tomato sauce, it will remain floating on top as a greasy film.

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

Try the pepper. When finished, it should not be crispy, but rather firm.

5.5 minutes before readiness, add vinegar and stir. Try lecho. Now you can add salt, sugar, vinegar to your taste. After 5 minutes, place the lecho in sterilized jars and roll up with sterilized lids. Turn over, cover with a blanket and let cool. It turns out to be 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, since beans contain a lot of protein, which satisfies well.

Ingredients:

• eggplants – 2 kg
• sweet pepper - 0.5 kg
• carrots - 0.5 kg
• onions - 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 prepare salads with beans and vegetables:

1. Beans take the longest to cook, so that’s where you need to start. It is better to soak the beans in cold water overnight and cook them in the morning until tender. The cooking time for beans will depend on the variety and quality. This may take 1 hour, or maybe 2. Taste the beans to see if they are done.

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

3. Place beans in the next layer in the pan and smooth out.

4.Cut the eggplants into medium cubes and place in a separate bowl. Add salt to the eggplants, stir and leave for 15 minutes to release the juice. Squeeze the eggplants with your hands, removing excess liquid. The bitterness will go away with it. Place the eggplants in the pan on top of the beans because they cook the fastest. Being on top will keep them in shape.

5.While the eggplants are draining, pass the tomatoes through a meat grinder. Use the smallest grill.

6. After spreading the eggplants on the beans, add sugar and vegetable oil to the salad. And pour in tomato puree. There is no need to stir the salad now. Place it on the fire and bring to a boil. After boiling, cook the salad for 30 minutes.

7.When the vegetables boil, you can stir them lightly. Do this carefully, leave the eggplants on top, and only pry up the vegetables in the lower layers. After 10 minutes, stir the vegetables again, and after 10 minutes, stir again so that the vegetables are evenly distributed throughout the salad. After half an hour of cooking, look at the degree of readiness of the eggplants. They should change color and 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 vinegar. Cook for another 2 minutes and you can put it in sterile jars. Do not remove the salad from the heat and put it in boiling jars. Next, roll up the lids, turn over and wrap until completely cool. It turns out tasty, bright, satisfying.

Korean cucumber salad for the winter in jars

Previously, I wrote various cucumber salads for the winter. Read the recipes. This recipe is called Korean Fingers. These cucumbers store well all winter and are moderately piquant 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 trim the edges. Cut small vegetables in half, larger ones into quarters.

2.Add a glass of sugar, vinegar and vegetable oil to the cucumbers. Add three level tablespoons of salt and squeeze the garlic through a press. Mix the cucumbers well with the additives. The most convenient way to do this is by hand. Wear disposable gloves for greater 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 and dry them. Pour boiling water over the lids. Place the cucumbers in clean jars and fill them with the released brine juice. Cover the jars with lids and place in a large saucepan to sterilize. Line the bottom of the pan with a cloth. Fill the jars with water to the level of the hangers and put on fire. After the water boils, sterilize the workpiece for 10 minutes (for half-liter jars), 15 minutes (for liter jars) or 20 minutes (for 1.5-liter jars).

You need to sterilize until 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 the boiling water and immediately roll them up. Turn it over and see if the lid is leaking. Wrap in 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. There are carrots, cabbage, tomatoes and cucumbers, and peppers and onions. In winter, you open a jar like this and your mouth immediately waters from the aroma. This preparation, despite the name of the salad, can be eaten with any dishes; vegetables go with everything. There is no need to sterilize 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
• onions - 800 gr.
• dill - 2 bunches
• sugar - 5 tbsp.
• salt - 10 tsp.
• vegetable oil - 200 ml
• vinegar 9% - 125 ml

Vegetable salads for the winter - preparation:

1. Wash all vegetables well. Cut the tomatoes into slices, cutting out the stem. The vegetables in this salad are cut quite large, there is no need to chop them. To cook vegetables you need to take a large pan. Place tomatoes in it and put on fire. While the tomatoes are boiling, peel the carrots, seeds from the peppers, and peels from the onions.

2. Cut the pepper into wide strips, about 1 cm. Cut off the ends 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, you need to mash the cabbage with your hands to make it softer.

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

Adjust the amount of sugar and salt to your liking. It’s better to first put a little less than the norm and try what happens. 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. The vegetables will release juice and stew 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 wire rack. Turn the heat up to 150 degrees. When the oven is hot, soak the jars in the oven for 15 minutes. You can also put the lids in the oven along with the jars. Or sterilize over steam until drops begin to flow down the jar (also about 15 minutes). The lids can be boiled for 5 minutes.

6.Dip the ladle you will use to put the salad into jars in boiling water. For convenience, you can use a wide funnel for jars. The funnel also needs to be doused with boiling water. So, place the boiling salad in sterilized jars, immediately cover with a hot lid (take the lid out of the boiling water with a fork and shake off the water) and roll up.

7. Turn the jars over and wrap them in a blanket until they cool completely. With this, a delicious summer salad is ready. By the way, you can change the proportions of vegetables or not use any vegetables.

Dressing for borscht with beets

To quickly cook borscht in winter, you can use this summer preparation. All that remains is to cook the broth, cabbage and potatoes; the rest of the vegetables are all in this salad. In addition to borscht, this salad can be eaten with porridge, meat and fish dishes.

Ingredients (for 3 l):

• beets - 1 kg
• carrots - 0.5 kg
• onions - 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 prepare 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, and beets. Cut the onion into thin, translucent half rings. Grate the carrots and beets on a coarse grater.

3. Pour the tomatoes into a large saucepan (preferably 8 liters) and heat them a little. Add all the other chopped vegetables to the tomatoes and bring the salad to a boil. If the pan has a thin bottom, then the heat should be low so that the vegetables do not burn.

4.When the mixture boils, add sugar, salt and sunflower oil. Stir, press the vegetables a little with a spoon so that they are covered with the tomato. When the salad boils again, reduce the heat and simmer for 30 minutes, stirring occasionally.

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

Sterilize jars and lids while the salad is cooking.

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

In contact with

It is very difficult to imagine a winter table without delicious salads from jars. In order to provide yourself with vegetable salads in winter, you need to try hard in the summer.

Winter vegetable salads- This is practically the most common type of preparation for the winter. On this page you will find the most delicious salads for the winter. Only the best recipes. After the recipe there will be a detailed video cooking instruction.

You can preserve any vegetables, the main thing is to combine them correctly and in the right proportions. Aromatic herbs and spices will help flavor the vegetables in the jar and make an unusual marinade. In addition to traditional lecho, there are many recipes for salads of various types and consistencies. They are quite simple to prepare, and the products are very affordable in the summer.

Beans with vegetables in their own juice. Preparations for the winter.

Photo: Delicious salad for the winter

Nutritionists have proven that constant consumption of beans in any form promotes good health and even lifts your spirits. And it’s not surprising, because this legume plant contains everything important for the balanced functioning of our body: healthy carbohydrates, many vitamins, starch. Beans are included in the list of the 15 most healthy foods! Try to cook dishes based on it more often, and even better, prepare a wonderful preparation for the winter - beans with vegetables in their own juice. You can enjoy this healthy dish all year round!

These canned beans can be served just like that, as an appetizer, side dish, or added to salads, soups, stews, sautés, and so on. There are many ways to preserve beans for the winter; this recipe is simple, plus it has an amazing taste.

You will need:

• 5-6 table. l. – 9% vinegar
• 1.2-1.3 kg – beans (white or red, you can mix)
• 300 ml – vegetable oil (refined)
• 600-650 g – onions
• 850 g – carrots
• to taste – peppercorns (allspice and black)
• bay leaves
• rock salt
• carnation

Preparation:

1. Pour cold water over the beans, leave to stand for 10-12 hours, or overnight. Drain the water, rinse the beans, boil until fully cooked, but try not to overcook them.

2. Cut the carrots into thin circles, the onion into half rings.

3. Heat the oil in a saucepan and fry the vegetables over maximum heat until soft – about 20 minutes.

4. Add beans, stir, simmer, but do not overcook - no more than 7 minutes. After this, add spices, vinegar, and salt to taste. Boil the vegetable mixture for 5 minutes, stirring occasionally.

5. Immediately place the beans into prepared half-liter jars. Let it sterilize for 15 minutes. Roll up the lids, turn the jars over, leave to cool, wrapped in a cloth.

Beans with vegetables in their own juice turn out so delicious that they can even be served on a holiday table. Prepare delicious, healthy preparations for the winter, bon appetit!

Video: Beans with vegetables in their own juice for the winter.

Photo: The most delicious vegetable salad for the winter

Preserving vegetables for the winter is one of the most effective ways to significantly save money on food in the winter. There are many ways to preserve seasonal vegetables for use during the cold season. I would like to suggest using one of the simplest ways to close a salad of cucumber, tomato, pepper and onion in almost the same condition as it is on our table now.

To do this you will need the following ingredients:

• a kilogram of tomatoes, preferably a meaty variety;
• a kilogram of cucumbers, maybe even greenhouse ones;
• kilogram of bell pepper;
• kilogram of onions;
• two large carrots;
• a bunch of dill and parsley, or one bunch of your choice.

Preparing the salad is very simple and similar to cutting a regular salad, so all the ingredients, except the carrots, need to be cut as you like. Tomatoes in small slices, onions in half rings, cucumbers in circles or halves. Pepper along the peppercorn, or across it in circles. Only the carrots need to be given special attention so that they decorate the salad. You need to cut it into long and thin strips, like “Korean carrots,” using a vegetable cutter, which I assume is in any kitchen. Lastly, cut the dill and parsley.

Now the salad needs to be seasoned with a dressing suitable for long-term storage. For it we will need one hundred and fifty grams of vinegar 9% and refined vegetable oil. A glass of sugar containing two hundred and fifty grams and two tablespoons of salt. Pour all this over the salad and leave it to marinate for at least six hours, and at most all night, until the morning.

Such proportions of salad usually require nine and sometimes ten half-liter jars, which must be prepared in advance. They must be thoroughly washed and steamed. The lids for this salad can be either plastic suction lids or classic iron ones, which can be rolled up with a machine. The taste of the salad does not change depending on the lid option.

Place the marinated salad on medium heat and bring to a boil. Distribute the entire mass into prepared jars and seal with lids. If the jars were rolled up with iron lids, then we turn the jars over, and if with plastic ones, then we put them vertically and wrap them in a warm blanket until they cool completely.

This salad is stored not only in the cellar, but also in any cool place in the apartment. Moreover, without changing the taste at all throughout the entire storage period. So it’s very important to close as many jars as possible for this salad, it will always come in handy.

Video: Canning for the winter.

Salad with eggplants and peppers for the winter.

To prepare this dish, you first need to wash 1 kg of eggplant, bell pepper, zucchini and carrots. It is optimal to leave these vegetables in cold water for a couple of hours to make it easier to remove all contaminants. Vegetables need to be cut into thin half rings, peppers must first be pitted, and carrots must be coarsely grated. All vegetables are placed in a deep pan, sprinkled with a small amount of chopped parsley and dill on top.

A thick sauce for this dish is prepared separately. For it, you need to peel and grind 2 kg of ripe red tomatoes using a blender or meat grinder. 100 grams of non-concentrated table vinegar is added to the resulting tomato mass. Everything is mixed and added to the vegetables in the pan.

Separately mix 300 grams of vegetable oil with 150 grams of granulated sugar and 50 grams of salt. Seasonings are also added there to taste, you can use chopped garlic, allspice, coriander, black pepper. The mixture is sent to the remaining ingredients, everything is mixed and simmered over low heat for 50-60 minutes. The finished salad is placed in small jars and rolled up for long-term storage.

Video.

Cauliflower salad for the winter.

This dish is easy to prepare, but quite unusual as a winter preparation. To prepare, you first need to wash and peel 2 kg of cauliflower; it is cut into small, neat pieces. 300 grams of bell pepper are cut in the same way. Tomatoes in an amount of about 1 kg are crushed using a blender, while the peel does not need to be removed from them, if necessary, pass through the blender 2-3 times.

All vegetables are combined and simmered on low heat for 15 minutes. Separately prepare a dressing from 200 grams of vegetable oil, 100 grams of sugar, salt to taste, a couple of cloves of chopped garlic, a bunch of dill, passed through a blender. After the specified time, all components are mixed and held on fire for another 15-20 minutes. The finished salad is distributed into jars and sent to a cool place.

Video.

Photo

There are many recipes for preparing cabbage for the winter. But you always want to try a new, hitherto unknown recipe for cooking cabbage.

The recipe below is not only an excellent appetizer, but also a side dish for boiled sausages and sausages.

At the holiday table or during an extended family dinner, none of the people gathered will remain indifferent to the cabbage prepared according to this recipe.

Such a tasty side dish does not require additional food additions, unless it is hot boiled potatoes.

Ingredients needed to prepare pickled spicy cabbage with carrots and sour apples:

1. White cabbage – 3 kg

2. Fresh carrots – 800 g

3. Sour apples – 1 kg

4. Garlic – 150 g

5. Granulated sugar – 250 gr

6. Vegetable or olive oil – 250 g

7. Ground red pepper – 10 g

8. Allspice – 10 peas

9. Bitter black pepper – 10 peas

10. Bay leaves – 6 pcs.

11. Fine iodized salt – 100 g

12. Apple vinegar – 100 g

13. Mineral water, always without gas – 1 l

14. Enameled bowl – 3 pcs.

Steps for preparing pickled spicy cabbage with carrots and sour apples:

1. Wash the cabbage, remove damaged and diseased leaves. Cut the stalk from the cabbage. Chop the cabbage finely. Place in prepared enamel bowl.

2. Wash the carrots, peel and grate. Place in an enamel bowl.

3. Wash the sour apples. Peel the skin, remove the seeds and cut off the tail. Grate and add to the bowl with the carrots.

4. Peel and wash the garlic. Chop with a knife or using a garlic press and place in an enamel bowl.

5. Prepare the marinade: mix water, granulated sugar, salt, peppercorns and bay leaves in a saucepan. Bring to a boil over high heat and add vinegar and vegetable or olive oil.

6. Place the cabbage, garlic, carrots and apples prepared for cooking into a large enamel pan with a capacity of five liters. Mix all products thoroughly. Pour hot boiling marinade over them and leave to cool at room temperature.

7. If desired, the person cooking can transfer the pickled spicy cabbage with carrots prepared according to this recipe into sterilized glass jars and cover with lids, or leave them in the pan and place them in the refrigerator. The cabbage can be eaten the next day after it has been chilled in the refrigerator for a day.

Video. Very tasty recipe.

Salads for the winter from sweet peppers.

What could be tastier than regular and aromatic lecho in winter? Yes, practically nothing. Preparing any salad for the winter with the addition of sweet peppers is already an amazing and tasty dish, both separately and as a side dish to main courses.

The fastest and easiest recipe for lecho for the winter.

Photo: Recipe for delicious lecho for the winter

For a quick and tasty lecho you will need the following ingredients:

1) 3 kg of sweet fleshy pepper (it is advisable to take a square-shaped pepper)

2) 3 kg of ripe juicy tomatoes

3) 2 kg of onions

7) Allspice and black pepper

8) Bay leaf

9) Sunflower oil

Preparing the salad is quite quick, so it is best to prepare jars in advance in which the wonderful salad will be stored.

Wash and cut the peppers and tomatoes. Usually, in order not to spend a lot of time cutting tomatoes, they are passed through a meat grinder. And the pepper is cut into strips, the size you like. If there are onion lovers, you can cut it into large rings, but if the onion is needed only for taste, you need to cut it into half rings.

Place the tomatoes in a saucepan and place on low heat, then add the sweet peppers and onions. Mix everything and turn up the heat; as soon as the vegetable mixture boils, turn down the heat and add salt, sugar, and sunflower oil. The salad should boil for 10 minutes, at the very end, when the pepper has become soft and the onion is transparent, add vinegar and spices.

Place the lecho into jars and roll up.

This salad does not specifically indicate the required amount of sugar, salt, oil and vinegar. This is all deliberate, as each person likes a certain taste, some like more sugar, some less vinegar or oil, so these ingredients must be added according to your own taste.

Honey is often added to this salad instead of sugar, resulting in a tender and aromatic salad with bell pepper.

Video: Recipe for delicious lecho for the winter.

Recipe: Sweet pepper adjika photo

This incredible preparation of sweet peppers, which is popularly called adjika, is prepared quickly, but its only drawback is that it must be stored in the refrigerator.

To prepare you will need:

1) 3kg sweet red pepper (red pepper only)

2) 500 g garlic

3) 250 grams of hot red pepper

4) 16 tablespoons of sugar

5) A glass of vinegar

Of course, the ingredients are quite unusual at first glance, but the result will become a favorite dish for the whole family. If there are small children in the house, this dressing is best prepared without hot pepper.

Wash the pepper, then remove all the stems and seeds and grind in a meat grinder along with the peeled garlic. If you want to add hot pepper to the meat grinder.

Once the mixture is ready, it turns out to be a gorgeous thick and rich red color, add sugar and vinegar to it, mix everything well and put it in jars and put it in the refrigerator. Of course, this recipe bears little resemblance to a salad, but in winter it can be used not only as adjika, but also as a dressing for any salad, for example cabbage. Sometimes one tablespoon of such adjika is perfect as a flavorful mixture for borscht or cabbage soup. The rich aroma of pepper and garlic will be a great summer memory.

Video.

Bell pepper salad “Traffic light” for the winter.

To please yourself and surprise your household, you can and even need to prepare the “Traffic Light” salad. It's easy and simple to prepare.

Required ingredients:

1) Sweet red pepper 2 kg

2) Sweet yellow pepper 2 kg

3) Sweet green pepper 2 kg

4) Tomatoes 1 kg

5) Onion 1 kg

9) Sunflower oil 300-400 grams

Wash and peel all peppers, removing seeds. Then cut, you can into rings or half rings, but for effectiveness it is best to cut into large cubes. Cut the onion into half rings and mince the tomatoes.

Pour the tomatoes into a saucepan, add peppers and onions, bring everything to a boil and let simmer for 10-15 minutes over low heat. Once the onion becomes translucent, add oil, sugar, vinegar and salt. Boil for another 5 minutes and roll into sterilized jars.

This salad can be eaten as a separate dish, added to soups, or used as a side dish for potatoes or meat.

Bell peppers are a storehouse of vitamins that are perfectly preserved even during cooking, because the addition of vinegar preserves the vitamins inside the vegetable and helps them last all winter.

Pepper salad can have various additional ingredients, for example, cabbage, then it is best to put red or dark green pepper, then the finished salad will look more impressive, since cabbage loses its natural color.

Zucchini salads for the winter.

Autumn is rich in harvest. Sometimes there is so much of it that you can’t eat it all at once, so it’s best to process some of it and store it for the winter.

Everyone plants zucchini, or almost everyone. But not everyone knows how to make zucchini preparations.

How can you use zucchini?

There are a lot of varieties of zucchini, but not all of them can be used for the same harvest. For example, when preparing squash caviar, tender zucchini gives a lot of water, so it is better to make baby puree from it, and yellow squash looks beautiful in a marinade and is preserved perfectly in it. It can also be added during the process of pickling tomatoes and cucumbers, making a beautiful assortment in a jar.

You can also prepare different varieties of zucchini in one jar using mustard or horseradish, tomato juice, and you can also make very tasty salads from zucchini. You need to use your imagination, make a good marinade - and the squash dish, put on the table in winter, will become a reminder of summer.

Delicious pickled zucchini for the winter.

Photo: Pickled zucchini for the winter

This is the simplest recipe: wash the zucchini, cut it beautifully, as you like - into cubes, circles, etc. It’s better to take young zucchini, then you don’t need to peel them, but it’s better to remove the pulp in the very middle. It can be used to prepare caviar. Jars must be sterilized.

The calculation is based on a liter jar. So, put the zucchini in, sprinkle with chopped garlic and mustard seeds and pour boiling water over it, then cover with a lid and let the water cool. Drain the water and make the marinade: 1 tablespoon each of salt, sugar, vinegar 9%; If you like it spicier, you can add more vinegar. Boil, add black pepper on the tip of a knife and pour brine into the zucchini preparation, screw on the lid, turn over and wrap. Leave until completely cool.

Video.

Photo: Squash caviar for the winter

It can be made from fried vegetables, or boiled, depending on your preference. For children, it is better, of course, to boil vegetables.

We take everything in equal proportions. If the zucchini is old, it is better to peel off the skin. We pass the vegetables through a blender; it is better to fry them already spinned, then the caviar will be slightly crispy. First we fry the onion, add carrots to it, followed by celery root and bell pepper, and only then the zucchini, it is tender and fries quickly. The last thing to add to the caviar is a tomato, crushed into puree. Here you can experiment: some people like more, and some less, tomatoes in caviar. It is best to cook squash caviar in a cauldron, but if you don’t have one, then a frying pan or thick-walled saucepan will do.

Once the caviar is ready, you can add salt and pepper to taste. The best proportion for squash preparation-caviar per liter: a tablespoon of salt, sugar and half a tablespoon of vinegar 9%.

The caviar is placed in sterilized jars, and the jars are placed in a pan of water for further sterilization. You need to sterilize squash caviar half an hour after the water starts boiling.

Next step: screw the lids on the jars completely, turn them over and wrap them until they cool completely.

In winter, zucchini preparations will delight you at the dinner table.

Video. Squash caviar for the winter.

Video. Squash caviar for the winter.