The most delicious salad for the winter. Eggplant salad “With wheels”. Winter preparation of vegetables with beans without oil

The ideal way save great amount various vegetables before the cold weather - these are delicious canned salads for the winter. Canned salads for the winter will decorate not only ordinary 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 entire 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;
couple of st. l. vinegar;
couple of st. l. Sahara;
couple of st. l. salt.

Canning salads for the winter:

All vegetables must be washed and dried so that they are dry.
Cucumbers are cut into thin rings.
Tomatoes are cut into wedges.
The onion is peeled and cut into thin half rings.
All prepared vegetables are placed in one container, vinegar and oil are added to them.
All components are mixed and left for about a quarter of an hour. During this time it is allocated required amount juice
Jars should be washed using a safe cleaning agent - baking soda. After this, they are dried and sterilized.
The salad is carefully placed in the prepared jars.
The finished product should be sterilized for ten minutes in a container of water.
The salad is rolled up and moved to a cool place until winter.

Advice: it is advisable to use medium-sized vegetables for the salad; they are richer in taste and are made from perfect snacks, from which it is impossible to tear yourself away.

Preserved salads for the winter

The process of preparing such delicious and original salad incredibly simple. The most difficult part of this process will be chopping carrots; not everyone has the patience to chop them into thin strips. 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;
couple of st. l. salt;
200 gr. a glass of vegetable oil.

Preserved salads for the winter:

The pepper should be washed and carefully removed from it all the seeds and only then cut into small slices.
The carrots are also washed, peeled and cut into thin strips.
The tomatoes are washed and cut into pieces. The stalk must be removed. If desired, the tomatoes can be crushed to a puree consistency.
The onion should be peeled and cut into quarter rings as thin as possible.
Without exception, all prepared vegetables are placed in one container. They are accompanied by sauce, butter and of course sugar and salt.
In this composition, vegetables are stewed for at least two hours. As they settle, the vegetables should be mixed.
The jars are washed using soda and sterilized.
Ready salad while still hot, put into jars.
All jars are rolled up with lids, be sure to be turned over and covered with a warm blanket.

How to preserve salad for the winter

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

You will need:

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

Preserve the salad for the winter:

Each vegetable is pre-washed and dried.
It is necessary to remove the stems of all eggplants and cut them into thin circles.
Sliced eggplants are generously salted and left for about half an hour, this way you can easily get rid of the bitterness characteristic of this product.
Upon completion of this process, the eggplants are washed as thoroughly as possible so that finished product It didn't turn out too salty.
All peppers, both sweet and hot, have all their seeds carefully removed and then chopped.
The garlic must be peeled from the existing husk so that each clove is separated.
The 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.
The eggplants are transferred to a saucepan and poured with the prepared mixture.
In full, the 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 salad, which has not yet cooled down, is placed in jars and immediately covered with lids.

Preserving salads for the winter recipes

A gloomy and cold day can only be brightened up with such a rainbow salad made from zucchini. There is so much color, joy and warmth in it that you even involuntarily begin to breathe with summer ease.

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 tbsp. l. salt;
two hundred gram glass of vinegar;
a couple of jars of tomato paste;

Salad recipes for winter preservation:

The zucchini is washed, dried and cut into compact cubes. The skins should not be peeled off them.
The onion is peeled and also cut into cubes.
The prepared vegetables are poured into one bowl, salted and infused for a couple of hours. The juice that is formed during the process should be drained.
The pepper is thoroughly washed and the seeds are carefully removed. It also needs to be cut into cubes.
Mix tomato paste with oil, vinegar, sugar and pepper in a saucepan.
The resulting mixture is boiled and cooled.
Chopped and soaked zucchini with onions are added to the cold mixture. All components must be mixed.
The jars are washed using soda and undergo mandatory sterilization.
Placed in a sterile container Vegetable mix, after which it is subjected to ten-minute sterilization.
Upon completion of this process, the jars are immediately rolled up and carefully turned over.

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

Preparing salads for winter preservation

This salad is truly versatile. It can be used as an independent, complete and hearty dish. This is incredible delicious snack, which can also be safely spread on bread. This is an amazing gravy for any side dish and universal blank for soup. You simply cannot do without such a salad in winter. Moreover, cooking it is a sheer 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. glasses of vinegar;
200 gr. a glass of vegetable oil.

Delicious home-preserved salads for the winter:

The beans are washed and soaked for several hours, then boiled until full readiness. It is recommended to do this in advance, since boiling beans is a very lengthy process.
The onion is peeled and cut into small cubes.
Carrots are washed, peeled and chopped using a grater.
The prepared onion and carrot components are fried in a pan.
The tomatoes are washed and cut into small pieces. After this, they are added to the cooking vegetables.
The pepper is washed and all the seeds are carefully removed from it. After this, it is cut into strips and added to the rest of the ingredients.
The mixture is salted, vinegar and sugar are added.
The final component is beans; after adding them, the salad should be simmered for at least an hour.
During this time, the jars are washed using soda and undergo mandatory sterilization.
The hot salad is carefully placed in the prepared container and promptly rolled up.
It should cool down upside down and wrapped in a warm blanket.

Important! In the case of bean preparations, it is highly not recommended to neglect wrapping already rolled up jars. They simply need additional pasteurization. The subsequent storage of this amazingly tasty and healthy product largely depends on this process.

Canning salads for the winter is a fascinating process, and recipes for canned salads for the winter are simple. Real masterpieces are created from ordinary vegetables, which amazingly give winter day warm atmosphere. Canned salads for the winter go well with side dishes and are often used as appetizers. Once you cook them at least once, you will no longer be able to resist. I would like the bins to have an abundance of all kinds of salads.

Many people close salads for the winter. And every year I want something new. Some housewives close their family’s favorite preserves after a year, so that everyone has time to miss the familiar taste. In this article I offer 6 recipes for delicious salads for the winter: cucumber salad, zucchini salad, pepper and tomato lecho, eggplant salad, mixed vegetable salad, salad with beans.

All these salads turn out delicious and stand up well even indoors all winter. The main thing is to close them in clean and sterilized jars. You need to wash canning jars without detergents, use soda or mustard powder.

It is also important to use large iodized salt. If you use extra salt or with iodine, the preserved food will quickly deteriorate.

You can sterilize jars either over steam or in the microwave for 5 minutes. Or in the oven at 130 degrees for 7 minutes (place the jars in cold oven, and then heat it up).

This recipe is easy to prepare and the cucumber salad is very tasty. The cucumbers in this salad will be soft, but will still have a crunch. Cucumbers will have a very nice smell dill, like a memory of summer.

This salad can be eaten as pure form, and add to other salads (for example, cabbage salad or sauerkraut; it’s also delicious to eat with beets).

Ingredients:

cucumbers – 4 kg
onion— 0.5 kg
dill - a large bunch
rock salt - 3 tbsp.
sugar - 6 tbsp.
vegetable oil - 250 ml
vinegar 9% - 200 ml

Yield: about 4.5 liters of prepared salad.

Preservation: cucumber salad.

Cucumbers need to be washed and cut. First, cut off the ends of the cucumber, then cut into slices about 5 mm thick. If the cucumber is large, cut it into semicircles. For this salad, any cucumbers you have are suitable: large, small, or rolled.

After cutting the cucumbers, weigh them. The recipe requires 4 kg.

Gently mix the vegetables, add salt (3 tbsp), sugar (6 tbsp) and sunflower oil (250 ml). Salt should be coarse, not iodized. Never use extra salt for preservation.

Stir the salad again, cover and leave room temperature for 4-5 hours. After this time, the cucumbers will release juice.

When the cucumbers have stood, they need to be cooked a little. Place the bowl on the heat and bring the cucumbers to a boil, stirring gently so that the cucumbers do not turn into mush. When the salad boils, pour in 200 ml of table vinegar and simmer for another 3-4 minutes until the cucumbers change color (become a little olive).

It is important not to overcook the cucumbers, otherwise they will be very soft and not crispy.

Jars and lids must be sterilized beforehand. You can sterilize over steam, in the microwave, or in the oven.

To sterilize jars in the oven, you need to first wash them well with soda (just not with detergent), place in a cold oven. Turn on heating 130 degrees. When the oven warms up, warm the jars for 5-7 minutes, then carefully remove.

The lids should be placed in boiling water for 5 minutes. Remove with a fork without touching the inside with your hands.

Place the salad in prepared jars. Cucumbers must be covered with marinade. Pour the marinade to the very top so that there is no air left in the jar after seaming.

When you arrange the salad, immediately cover with sterilized lids and roll up. Turn the jars over, check that the lid is tightly closed, the brine should not leak. Let the salad cool completely upside down, then store it in a cellar or pantry.

Do not cover the jars with lettuce, otherwise the cucumbers will become too soft. Also don't put hot salad next to the chilled preserves.

Zucchini salad - a homemade recipe for the winter

This vegetable salad, in which zucchini plays a major role. The taste is excellent, such a salad is eaten with pleasure not only in winter, but also immediately after preparation. I recommend trying to make a salad using this recipe - it will be delicious.

Ingredients:

zucchini - 1 kg
tomatoes - 1.5 kg
bell pepper - 4 pcs. large
garlic - 4-5 cloves
sugar - 100 gr.
salt - 1 tbsp.
vinegar 9% - 1 tbsp.
vegetable oil - 1 tbsp.

Output - 2.4 l.

Preparing zucchini salad for the winter.

All vegetables need to be washed and chopped. If the zucchini is already old, you need to peel the skin and remove the seeds. If the zucchini is young, you don’t have to do this, but cut it right away. The zucchini is weighed already chopped and peeled.

You need to cut the zucchini into cubes of about 1.5 cm.

The pepper needs to be peeled and cut into strips. Tomatoes are also cut into strips. Just chop the garlic finely.

Place the chopped tomatoes in a large saucepan, add sugar and salt. Mix carefully and start heating over low heat.

When heated, the tomatoes will release juice; you need to wait until it boils, stirring occasionally. When the tomatoes boil, let them cook for 10 minutes, again remembering to stir.

After 10 minutes, add zucchini, pepper, vegetable oil. Stir and let it boil. After boiling, you need to cook this vegetable salad for 30 minutes over low heat.

15 minutes before being ready, add chopped garlic to the salad. Stir the vegetables carefully to ensure they remain intact.

2 minutes before cooking, add vinegar; immediately cover the pan with a lid so that the vinegar does not evaporate. Bring to a boil and turn off the heat. Vinegar in this salad is needed as a preservative so that it can be stored longer and even at room temperature.

The finished salad should be placed in sterilized jars to the very edge. And immediately roll up with sterilized lids. Turn the jars over, wrap them and leave to cool.

Hungarian lecso with garlic for the winter - a very tasty recipe

Lecho - popular dish in our country. Real lecho should be prepared from two main ingredients: bell pepper and tomato. The remaining nuances are already introduced by each housewife. This lecho recipe is successful: the finished product is aromatic and slightly spicy and piquant, thanks to garlic and hot pepper.

Ingredients:

tomatoes - 3 kg
bell pepper - 1.5 kg
chili pepper - 1 pc. (optional)
garlic - 1 head (large)
vinegar 9% - 3 tbsp.
sugar - 50 gr.
salt - 1 tbsp.
vegetable oil - 200 gr.
peppercorns - a few pieces in each jar

Output - 3.5 l

How to cook lecho with garlic.

Take a large saucepan in which you will cook lecho. Peel the garlic and cut into strips. You shouldn’t chop it finely; in this salad it should feel like separate ingredient. Place the chopped garlic in a saucepan.

Remove the stem and seeds from the pepper. Cut the pepper into halves, and then cut into strips about 1 cm wide. Place the chopped peppers with the garlic. Along with the bell pepper, you can chop 1 chili pepper for spiciness.

Next you need to prepare the tomatoes. They need to be washed, cut into halves, and the stem removed. You need to puree the tomatoes. This can be done in a blender or food processor. Tomato puree add to pepper and garlic.

Now put 50 grams in a saucepan. sugar, 200 gr. vegetable oil (refined, odorless), 1 tbsp. with a heap of salt. Turn on the heat under the pan and let the lecho boil, be sure to stir everything.

When the lecho boils, cook it over moderate heat for 30 minutes. Stirring occasionally. After half an hour, add 3 tbsp. l. vinegar, boil for another 5-7 minutes.

Place 5 pieces in pre-sterilized jars. peppercorns (both black and allspice). Fill the jars with prepared lecho to the very edge and roll up. Turn the jars over and let the lecho cool. And wait until the time comes to enjoy this delicious dish!

Delicious eggplant salad for the winter - recipe with photos

You can make it from eggplants various blanks for the winter: sauté, and salad with vegetables, and eggplants, like mushrooms, caviar from eggplants, pickled eggplants, etc. In this article I will write a delicious recipe for a salad of eggplant and other vegetables.

Ingredients:

eggplants – 1 kg
bell pepper -800 gr.
tomatoes - 500 gr.
onions - 400 gr.
carrots - 300 gr.
garlic - 1 head
vegetable oil - 100 ml
water - 200 ml
vinegar 9% - 80 ml
salt - 1 tbsp. + 1 tbsp. for removing bitterness from eggplants
sugar - 80 gr.

Yield: 2 l.

Step-by-step preparation of eggplant salad.

Cut the eggplants into cubes about 1.5 cm. Add 1 tbsp to the eggplants. salt, stir and leave for 10 minutes until the bitterness goes away. After 10 minutes, the eggplants should be rinsed with running water.

bell pepper remove seeds and cut into squares about 1.5 tbsp. Grate the carrots on a coarse grater. Cut the onion into medium cubes, finely chop the garlic. Place all vegetables in a saucepan.

Cut the tomatoes into cubes, as well as the eggplants. Place the tomatoes in the pan with the rest of the vegetables. Pour 100 ml of vegetable into the salad refined oil, and also pour 200 ml of water. Stir the vegetables and put on fire.

When the salad boils, add sugar, 1 tbsp. salt, stir gently so that the vegetables remain whole.

After boiling, cook the salad for 10 minutes. At the end of cooking, pour 80 ml of table vinegar, bring to a boil and immediately (boiling) put into sterilized jars and roll up.

Fill the jars to the very top, immediately roll them with sterilized lids (you can use self-screwing ones).

Turn the jars over and wrap them in a warm blanket for 5-6 hours. When the eggplants have cooled completely, store them.

Vegetable salad without oil - a piece of summer for winter

This salad is original, because in addition standard cucumbers, tomatoes and peppers, it includes apples and carrots. It turns out delicious and beautiful.

Ingredients:

cucumbers
tomatoes
bell pepper
onion
apples (not soft)
carrot

It's about equal in total.

For 1 liter of brine(enough for 2 liters of preserved food):

water - 1 l
coarse rock salt - 1 tbsp. (without slide)
sugar - 1.5 tbsp.
citric acid -1 tsp. or acetic acid 70% - 1 tbsp.

Preparing vegetable salad for the winter.

The salad is quite easy to prepare. You need to take all the vegetables and apples in approximately equal quantities. Wash and cut everything. Slice in portioned pieces so that it is convenient to eat later, not too large. Cucumbers and carrots - in circles, apples and tomatoes - in slices, peppers and onions - in strips.

Take jars that are not sterilized, just clean. This salad is placed in jars raw and then sterilized in water.

If you have liter jars, you can lay everything out in small layers; in half-liter jars, just put a little of everything: a few pieces of cucumbers, then carrots, apples, peppers, onions, tomatoes, and again all over again. Place everything tightly, but do not compact it too much so that the vegetables remain intact.

When the vegetables are placed in jars, cook the brine. 1 liter of brine is enough for 4 half-liter jars of salad or 2 liter jars.

Pour 1 liter of water into a saucepan, add 1 tbsp. salt without a slide, 1.5 tbsp. sugar without a slide, as well as 1 tsp. citric acid or acetic acid. When the brine boils, pour it over the vegetables in the jars and simply cover with a lid, but do not roll up.

Place a napkin or towel on the bottom of a wide saucepan and fill 1/3 with water. A towel at the bottom is needed to prevent the jars from bursting. Heat the water and carefully place the jars in it. Remember that the lids are simply closed.

Place the pan with the jars on the fire and boil the water. After boiling, sterilize the vegetable salad for 10 minutes for half- liter cans and 15 minutes for liter ones.

After sterilization, carefully remove the jars using special device and roll it up. Turn over and let the salad cool completely. After sterilization, cucumbers will change color - they will become a little olive.

In winter, enjoy a piece of summer in jars. You can also add zucchini to this salad if you like it marinated.

Beans with vegetables - very tasty and satisfying

This salad is different from all the previous ones. Here the beans play the main role, and the vegetables are not placed in pieces, but the sauce is made from them. It turns out beans in vegetable filling. In winter, these beans can be eaten with meat, side dishes, and also added to first courses during cooking.

Ingredients:

beans - 0.5 kg
tomatoes - 0.5 kg
bell pepper – 0.5 kg
onions - 2 pcs. average
carrots - 2 pcs. average
chili pepper - optional (for spicy lovers)
salt - 1 tbsp. no slide
vinegar 9% - 80 ml
refined vegetable oil - 300 ml

Step-by-step recipe for bean salad for the winter.

The beans need to be soaked for several hours in advance so that they cook faster. The cooking time for the beans will depend on the type of beans. Therefore, it needs to be boiled separately after soaking until almost ready; there is no need to add salt. After this, the beans will cook with the vegetables for another 10 minutes, so take this into account when cooking.

Wash tomatoes, peppers, onions and carrots and pass through a meat grinder. In it vegetable puree add 1 tbsp. salt without a slide and put on fire.

After boiling vegetables, pour in vegetable oil and cook for 10 minutes. After 10 minutes, add the beans, stir and cook for another 10 minutes with the lid closed.

At the end of cooking, add vinegar, bring to a boil and you can pour it into sterilized jars.

Pour the salad as usual to the very top and immediately roll up with sterilized lids. Turn over and let cool. It turns out delicious and easy to prepare.

Here is a selection of delicious salads for the winter. Preserve according to these recipes and you will be full and happy in winter.

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Every housewife has many variety of recipes preparations for the winter. Vegetable salads will bring a lot of benefits during the cold season. When a considerable harvest of vegetables has been grown, you want to manage it correctly. I have new ideas for you, I suggest you use mine interesting recipes, I am sure that they will help create competition and take a leading position among proven and familiar harvesting methods.

Winter preparations: vegetable salads

In winter, it’s heartwarming to open a jar of handmade salad and serve it to the table. The recipes offered are time-tested, the recipes are skillfully selected, and they do not pose any health hazard. Such preparations are valuable because they retain all the useful substances to the maximum.

Zucchini salad for the winter: a delicious recipe

I often use this recipe when I am harvesting a large harvest; with the help of preservation, you can use it to the maximum.

Prepare:

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

I grate peeled and seeded zucchini on a coarse grater, cut tomatoes into cubes, peppers into strips, and chop onions. I put all the vegetables in enamel pan, salt to taste, season with spices, simmer, covered, for 10 minutes.
When hot, I put the vegetable mass into 0.5 liter jars, sterilize it for half an hour, and roll it up 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;
carrots - 700 gr;
rice cereal - 2 cups;
vegetable oil - 0.5 liters;
tomato juice - 2 liters;
granulated sugar - 5 tbsp;
salt - 4 tbsp.

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

Lecho without sterilization with bacon

The combination of lecho and bacon, at first glance, is very unusual, but after making this preparation at least once, you will actually be convinced that it is very tasty. The recipe is interesting because it can be served as a side dish or as an independent snack. The only disadvantage of the preparation is that it has a short shelf life, because it is prepared without sterilization, so stick a reminder on the jar about when it was prepared.

sweet pepper -750 gr;
tomatoes - 450 gr;
smoked bacon and eggplants - 200 grams of each;
carrots - 100 g;
leek - a couple of stalks;
a bunch of parsley;
garlic cloves - 6 pcs;
vegetable oil - 200 ml;
sugar - 1 tbsp;
salt - 2 tsp;
black ground pepper;
hot peppers- by preference.

Chop carrots, bacon, eggplants, and peppers into cubes. Fry vegetables in heated vegetable oil for 10 minutes, add bacon.
Peel the skins from the tomatoes and chop finely.
Mix the tomato mass, thinly sliced leeks, chopped garlic, herbs and hot peppers with vegetables, salt, pepper and sprinkle granulated sugar, simmer slowly for 35 minutes (do not cover the lid, let the excess moisture evaporate!).
Pack the lecho into washed jars, seal, and store in the refrigerator. Do not store for a long time!

Lazy treat

The proposed preparation does not sit for a long time and is eaten quickly.

Prepare:

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

Cut into rings (straws), pour in water to completely cover the workpiece, and place the saucepan on low heat.
Chop the onion into half rings, chop the garlic, fry in oil, add tomato paste. When the contents of the saucepan boil, combine the frying with the pepper, stir, add salt, sugar, Bay leaf. The cooking process will take 35 minutes, stirring frequently. Pour vinegar at the end of the cooking process, stir again, pack into sterilized liter jars, sterilize for 10 minutes, screw.

My advice! If the tomato paste has a thick consistency, it can be diluted in small quantity water.

Winter salad of tomatoes and sweet peppers

Cut 3 kg. tomatoes in slices, put half into a saucepan, adding 8 chopped garlic cloves and 8 sweet peppers cut into slices, cook for 10 minutes. Add the remaining tomatoes, 1 cup of sugar, a heaping tablespoon of salt, cook for half an hour, package in sterilized containers, and close.

Sweet pepper salad

The recipe will be appreciated by novice housewives, the preparation is simple, quick, without sterilization. There are no indifferent people who have tried it - they praise it and ask for the recipe for themselves.

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

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

Winter vegetable salad recipe

Required:

cucumbers, tomatoes, sweet peppers - 1 kg each;
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 butter, sugar, vinegar.
IN hot marinade put in the prepared, randomly chopped vegetables, mix, boil for 5 minutes, put into clean containers, screw, and can be stored 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, peel the peppers and tomatoes into slices, combine the vegetables, add salt, sugar, vegetable oil, simmer slowly on the stove for 35 minutes. Place into jars, twist and wrap. The blanks make 5 half-liter jars.

Preparation of tomatoes with herbs

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

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

Place on the bottom of washed jars onion rings, crushed garlic, coarsely chopped parsley, tomatoes in slices, repeat layers until the top of the container.
Boil the products for filling, pour into jars, sterilize: half-liter for 7 minutes, liter for 10 minutes, screw on.

Sweet peppers for the winter

sweet pepper - 10 kg;
tomatoes - 3 kg;
garlic -30 gr;
celery sprigs - 40 g;
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 peppers, wash, select seeds, cut into slices, put in water and cook until tender, rub through a sieve.
Cut the tomatoes into slices, boil until soft, and wipe.
Chop greens and garlic.
Combine two masses: pepper and tomatoes, stir the puree, cook until thick. When finished, add salt, sugar, ground pepper, garlic, herbs, and butter. Fill liter jars while hot, sterilize for 45 minutes, screw on the lids.

Preparing eggplants and tomatoes for the winter

tomatoes - 4 kg;

eggplants - 2 kg;

sweet pepper - 14 pods;

hot pepper - 2 pods;

garlic - 200 gr;

sugar - 1 glass;

vegetable oil - 1 cup;

salt - 2 tbsp;

9% vinegar - 8 dessert spoons.

Grind the tomatoes in a meat grinder, or use a blender. Add salt, sugar, garlic and hot pepper, minced through a meat grinder, to the tomato mass, transfer to a saucepan, cook for 10 minutes.
Add chopped bell peppers, cook for 10 minutes.
Cut the eggplants into slices, blanch in salted water for 5 minutes, transfer to the main mass, boil for 5 minutes, pour in vinegar, place in containers, and roll up.

My advice! Often preparations require a lot of garlic. Clean it up in the usual way dreary. That's why 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 your hands.

Eggplants for the winter: the best recipe in oil

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

Winter beet salad

This preparation is suitable for adding to borscht; it can be served as separate snack, tastes somewhat similar to beet salad with prunes. The guests treated themselves and were satisfied.

You will need:

beets - 5 kg;
onion - 3 kg;
carrots - 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, and onions on a medium grater and fry each vegetable separately.
Pour boiling water over the peppers and tomatoes, remove the skins and cut the pulp into small cubes.
Mix all the vegetables together, add tomato paste, salt, sugar, vinegar, simmer for 45 minutes, stir occasionally.
When hot, place the salad in clean jars, roll up, and wrap overnight.

All mine for today preparations for the winter. Vegetable salads For zealous housewife This is a kind of food “safety cushion” that you can enjoy during the cold season and remember summer!

Our mothers remember canned salads from Bulgaria, which were in terrible short supply and were sold on major holidays. But our people are capable of invention: housewives managed not only to repeat recipes from treasured jars, but also came up with something of their own, special. Over the past 25 years, the boom in canned salads has subsided, because in any supermarket you can buy everything your heart desires. But can store-bought lecho compare with a jar? homemade pepper from the country garden?

If you associate the word “sterilization” not with cats, but with glass jars, if the prospect of spending the rest of the summer in a stuffy kitchen does not frighten you, if in winter your table is bursting with various canned delights, then perhaps our article will be useful to you.

Canned salads are divided into tomato, cabbage, beet, eggplant, cucumber or pepper salads and assorted ones, and are almost identical in the method of preparation, except that the number of components differs and the names are pleasing. Here, for example, is a salad "Chic".

Ingredients:
1 kg of onion,
3 kg tomatoes,
1 kg bell pepper,
1 pod of hot pepper,
1 des.l. ground pepper,
300 g garlic,
a bunch of parsley and dill,
1 stack vegetable oil,
salt to taste.

Preparation:
Heat the oil, add chopped onions and fry until golden color. Then add chopped tomatoes and simmer with onions for 45 minutes. Add bell pepper cut into pieces, simmer for 15 minutes, add ground pepper, hot pepper, chopped herbs and simmer for another 5 minutes. Chop the garlic, add to the mass, boil a little, add salt and pour boiling into sterilized jars. Roll up.

"Tatar song"

Ingredients:
4-5 kg eggplant,
2 heads of garlic,
2 onions,
2 carrots,
2 apples,
2 pcs. red sweet pepper,
Sauce:
2 liters of tomato juice,
2 stacks vegetable oil,
1 tbsp. 9% vinegar,
1 stack vegetable oil,
½ cup salt.

Preparation:
Stir the ingredients for the sauce, add chopped garlic, onions, carrots, apples, bell peppers and bring to a boil. Add eggplants cut into small cubes and simmer for 45 minutes. Place the finished “song” in sterilized jars and roll up.

"Paramoniha"

Ingredients:
1 kg sweet pepper,
1 kg carrots,
1 kg of onion,
2 kg tomatoes,
300 g vegetable oil,
300 g sugar,
100 g 9% vinegar,
2 tbsp. salt.

Preparation:
Cut the pepper into strips, onion into rings, tomatoes into slices, grate the carrots on a coarse grater. Mix the products with oil, sugar, vinegar and salt. Boil for 15-20 minutes, place in sterilized jars, and roll up.

Bulgarian salad “That same salad”

Ingredients:
3.5 kg sweet peppers,
4 kg green tomatoes,
2.5 kg onions,
300 g parsley or celery,
150 g salt,
150 g sugar,
100-120 g 9% vinegar,
30 ground black pepper.

Preparation:
Wash the peppers, blanch them in boiling water for 1-2 minutes, cool in running cold water, cut into strips 5-8 mm wide. Wash the tomatoes and cut into slices 3-5 mm thick. Cut the onion into rings 3-5 mm thick, chop the greens. Mix everything in a bowl, season with salt, sugar, ground pepper and vinegar, mix well. Place tightly in sterilized jars and sterilize in boiling water for 20 minutes (liter jars). Roll up.

WITH colorful peppers they look very elegant.

"Rainbow Assorted"

Ingredients:
2 kg small cucumbers,
2 kg tomatoes,
1 kg of multi-colored bell peppers,
1 kg zucchini,
1 kg squash,
bay leaf, black peppercorns,
dill, celery, parsley,
For the marinade:
1.3 liters of water,
4 tbsp. citric acid.

Preparation:
At the bottom of each jar put greens, 2-3 bay leaves, 5 black peppercorns, then lay out sliced vegetables (cucumbers - squash - peppers - zucchini - tomatoes) in layers, sandwiching each layer with herbs. Boil the marinade, cool to 60ºC, pour over the vegetables, without adding to the top 3-4 cm, but so that the vegetables are covered with the marinade. Pasteurize jars (3-liter) for 25 minutes, roll up and cool.

Czech salad

Ingredients:
2-3 kg of sweet pepper,
1 large celery root,
15 small onions,
5 black peppercorns,
5 peas of allspice,
1 tsp mustard seeds,
1 tsp vinegar essence,
Marinade:
1 liter of water,
200 ml 9% vinegar,
25 g sugar,
10-15 g salt.

Preparation:
Peel the pepper and cut into strips. Peel the celery, cut into strips 10 mm wide and boil until softened. Place vegetables in jars along with spices, pour hot marinade and sterilize in boiling water (liter - 30 minutes, 2-3 liter - 50 minutes). Roll up.

Salad "Puff"

Ingredients:
yellow pepper,
cucumbers,
red tomatoes with dense pulp,
onions - in arbitrary combinations, to taste.

For the marinade:
3 liters of water,
3 tbsp. salt,
9 tbsp. Sahara,
300 ml 9% vinegar.

Preparation:
Prepare 7 liter jars, wash with soap and sterilize. Cut the onion into half rings, yellow meaty pepper into strips, cucumbers into slices, tomatoes into slices. Place in jars in layers (onions - peppers - cucumbers - tomatoes), compacting slightly with your hand. Prepare the marinade: boil water, dissolve salt and sugar in it, remove from heat, add vinegar and pour vegetables. Sterilize for 7 minutes, roll up, wrap for 8-10 hours.

Salad “Beautiful”

Ingredients:
pink and green small tomatoes,
small cucumbers,
colored kaputa,
green beans,
small onion,
carrot,
colorful pepper,
garlic - in arbitrary combinations.

Marinade:
1 liter of water,
1.5 tbsp. salt,
1.5 tbsp. Sahara,
6 peas of allspice,
16 clove buds,
5-10 tbsp. 5% vinegar.

Preparation:
Cut the carrots into slices 5 mm thick, put the cucumbers whole, if they are small, cut large ones into slices 5 mm thick, cut the beans into pieces 2-3 cm long, put the tomatoes and onions whole. Separate the cauliflower into florets. Place the prepared vegetables tightly in jars. Boil the marinade, pour the vegetables 2 cm below the neck, place in a pan with hot (60ºC) water, sterilize for 15 minutes. Roll up.

Canned beet salads are very tasty. These salads can be used as independent dish, and also as a dressing for borscht.

"Men's Dream"

Ingredients:
1.5 kg carrots,
3 kg tomatoes,
3 kg beets,
300 g garlic,
2 stacks vegetable oil,
salt, sugar.

Preparation:
Grind tomatoes, beets and carrots, add oil and put on fire. Simmer from the moment of boiling for 2 hours. Salt and sugar - to taste. 10 minutes before readiness, add chopped garlic. Place hot in sterilized jars and roll up, wrap until cool.

Salad “Beets with plums”

Ingredients:

1 kg beets,

0.5 kg dark plums.

for brine:
For 1 liter of water - 100 g of sugar, 20 g of salt, cloves, lemongrass leaves.

Preparation:
Boil small dark-colored beets, cut into slices or slices, blanch the plums for 3 minutes. Arrange in jars in rows, alternating beets with plums. Boil the brine, add cloves and lemongrass leaves to each jar, pour boiling brine over it and quickly roll up.
This salad can also be prepared with apples.

Beet caviar “Spicy”

Ingredients:
3 kg beets,
2 kg carrots,
1 kg sweet pepper,
½ kg of onion,
3-4 heads of garlic,
3 pods of hot pepper,
150 g vegetable oil,
100 g salt,
1 tbsp. Sahara,
1 stack water.

Preparation:
Pass the vegetables through a meat grinder, add water, oil and vinegar, add salt and cook for 3 hours. Place the finished salad in sterilized jars and roll up.

Assorted salad “Alerina”

Ingredients:
3 kg tomatoes,
1 kg sweet pepper,
3 kg cabbage,
2 kg beets,
½ kg of onion,
1 stack garlic,
1 tbsp. vinegar,
1 stack Sahara,
100 g salt,
½ liter of vegetable oil.

Preparation:
Cut the pepper into cubes, grate the beets, chop the cabbage, chop the garlic, cut the onion into cubes and fry it in vegetable oil. Mix all the vegetables, pour in a mixture of tomatoes minced through a meat grinder (or chopped in a blender). Add sugar, salt, vegetable oil and cook for 45 minutes from the moment of boiling. Then pour vinegar, mix and immediately put into sterilized jars. Roll up.

At the end cucumber season When there are a lot of overripe cucumbers left in the garden, which are a pity to throw away and are not suitable for pickling, canned salads can be a solution. Here, for example, is the simplest cucumber salad.

Ingredients:
8 kg cucumbers,
1 kg of onion,
20-25 cloves of garlic,
1 stack vegetable oil,
1 stack Sahara,
1 stack 9% vinegar,
salt,
2 bunches of parsley,
2 bunches of dill.

Preparation:
Wash the cucumbers, chop finely, add salt to taste, and leave for 30 minutes. Then drain the juice, add chopped garlic, herbs, onion rings, mix with vinegar, sugar and vegetable oil. Place tightly in sterilized jars and sterilize in boiling water (half-liter jars for 15 minutes, liter jars for 25 minutes). Roll up.

Cucumber salad in tomato sauce

Ingredients:
5-6 kg of cucumbers,
5-6 kg of sweet pepper,
2 kg tomatoes,
5-6 heads of garlic,
1.5 stack. Sahara,
4 tbsp. salt,
150 g vegetable oil,
1 tbsp. vinegar essence.

Preparation:
Grind peppers, tomatoes and garlic, add sugar, butter, salt, stir, cook for 5 minutes. Meanwhile, cut the cucumbers into slices, place in the tomato mixture, stir and cook for 15 minutes after boiling. At the end of cooking, add vinegar and place in sterilized jars. Roll up.

Cucumbers in mustard sauce

Ingredients:
4 kg cucumbers,
1 tbsp. ground pepper,
2 tbsp. mustard powder,
3 tbsp. salt,
200 g vegetable oil,
200 g sugar,
200 ml 9% vinegar,
2 heads of garlic.

Preparation:
Cut the cucumbers lengthwise into 4 parts, mix with the rest of the ingredients and leave for 3 hours. Stir occasionally. Place in sterilized jars, sterilize half-liter jars for 10 minutes, liter jars for 20 minutes after boiling. Roll up.
Canned salads can be prepared not only with vegetables. Among the many recipes you can find salads with beans and rice, for example.

Bean and eggplant salad

Ingredients:
1 kg beans,
2 kg eggplants,
½ sweet pepper
70 g salt,
½ carrot
2.5 liters of tomato juice,
150 g sugar,
100 ml vinegar (9%),
½ liter of vegetable oil,
garlic to taste.

Preparation:
Boil the beans, cut the eggplants and peppers into strips, add salt, grated carrots, tomato juice, sugar, vinegar and vegetable oil. Cook for 30 minutes from the moment of boiling. 10 minutes before the end of cooking, add chopped garlic. Place in sterilized jars and roll up.

Salad with rice

Ingredients:
1 stack rice,
2 kg green tomatoes,
½ kg carrots,
½ kg of onion,
½ kg sweet pepper,
50 g salt,
100 g sugar,
300 g vegetable oil.

Preparation:
Soak the rice in cold water for 2 hours. Cut tomatoes and peppers into pieces, onions into rings, grate carrots. Mix vegetables with rice, cook for 40 minutes from the moment of boiling. Place in sterilized jars and seal.

Option this salad with red tomatoes:
5 kg tomatoes,
1 kg carrots,
1 kg of onion,
1 kg sweet pepper,
400 g sugar,
200 ml vinegar,
½ kg rice,
1 head of cabbage,
3-4 tbsp. salt.

Salad with mushrooms

Ingredients:
1 liter of vegetable oil,
1.5 kg carrots,
1.5 kg of onion,
1.5 kg cabbage,
3 tbsp. Sahara,
1.5 kg cucumbers,
1 tbsp. vinegar essence,
½ kg sweet pepper,
300 boiled mushrooms,
2 kg of tomatoes.

Preparation:
Boil the oil, add chopped carrots, boil for 5 minutes. Add onion rings, cook for another 5 minutes. Add sugar and shredded cabbage and cook again for 5 minutes. Add all other ingredients to the salad, mix and cook the salad for 30-40 minutes. Place in sterilized jars and seal.

Ladies gorloder

Ingredients:
3 kg tomatoes,
1 kg carrots,
1 kg apples,
1 kg sweet red pepper,
5 tbsp. salt,
5 tbsp. Sahara,
150-200 g chopped garlic,
2 tbsp. 9% vinegar.

Preparation:
Pass all products except garlic through a meat grinder, add salt, sugar and cook over low heat for 30-40 minutes. Add garlic 5 minutes before the end of cooking. When finished, add vinegar and place hot into sterilized jars. Roll up.

Canned salads are a huge field for experimentation. Try, combine and invent your own recipes!

Larisa Shuftaykina

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

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

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. Bell 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 the jars.

Sterilize jars for 12-15 minutes.

2. Vegetable salad

Products:

1. Cabbage - 5 kg.

2. Onions, carrots and bell peppers of different colors - 1 kg each.

3. Vegetable oil- 0.5 l.

4. Vinegar 6% - 0.5 l.

5. Salt - 4 tbsp. spoons

6. Sugar - 350 gr.

How to 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 the 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 into 1 cm thick slices and place 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. Luzyan style salad

Products:

1. Red tomatoes -1 kg.

2. Cucumbers - 1 kg.

3. Onions - 1 kg.

4. Sunflower oil - 300 gr.

5. Tomato sauce - 250 gr.

6. Salt to taste

How to prepare salad in Luzyansky style:

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

Add 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 roll up 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 in a wide bowl. chopped tomatoes, 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.