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;
- onion- 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 in 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!
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. Preservation jars needed in a certain way prepare. 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 cold oven, the door closes. 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. You need to pour a little water (about 100 ml) into the jars and heat it in microwave oven 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 made from different vegetables, it turns out very tasty. It comes first in our top salads for the winter. The name of the salad comes from 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 over the vegetables tomato puree 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 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 great recipe for the winter.
Ingredients:
- green tomatoes - 2 kg
- onions - 0.5 kg
- bell pepper red - 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 there is a grater with with the required nozzle, take advantage of it. Place the 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 put it under pressure - three liter jar with 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 cans and place on the fire. When the water boils, sterilize the salad for 20 minutes (for 0.7 liter cans).
8.After 20 minutes, remove the jars from the boiling water and roll up the lids.
Bell pepper lecho for the winter
Especially for sweet pepper lovers I am writing very delicious recipe 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 tbsp 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 that's also acceptable. But green in lecho can give a bitter taste. Therefore, if there is only 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 place 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. IN finished form 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
This salad will be very satisfying, you can eat it as independent dish, since beans contain a lot of protein, which saturates 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. Better beans Soak in cold water overnight, and in the morning boil it 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 fill it up 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
I used to write various salads from cucumbers 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, cover immediately hot cap(remove the lid from the boiling water with a fork and shake off the water) and roll it up.
7. Turn the jars over and wrap them in a blanket until they cool completely. With this, the delicious one is ready summer salad. 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.In a large saucepan ( better than liters at 8) pour in the tomatoes and warm them up 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.
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Winter vegetable salads- This is one of the most common types of blanks. You can prepare them from cucumbers, tomatoes, eggplants, sweet peppers, carrots, etc. Assorted salads are also very tasty. let's consider detailed recipes preparing winter vegetable salads.
Winter vegetable salads recipes
Green tomato salad “Hunter”.Ingredients:
Cucumbers, green tomatoes – 200 g each
- bell pepper – 200 g
- onion
- white cabbage – 320 g
- carrots – 120 g
- clove of garlic
- dill, parsley
- vinegar essence – ½ tablespoon
- salt
- vegetable oil
Preparation:
1. Wash and peel the vegetables.
2. Cut the carrots into strips, finely chop the onion.
3. Cut the peeled pepper into small cubes.
4. Peel the cucumbers and cut into large strips.
5. Cut the green tomatoes into cubes, chop the cabbage, add crushed garlic, salt, leave for an hour, heat without boiling.
6. Transfer the salad into a sterile container, sterilizing them by steaming.
7. Roll up the “Hunter” salad, wrap it, and let it cool upside down.
Prepare also.
Tomato, sweet pepper and eggplant salad.
Ingredients:
Onion, sweet pepper, eggplant - 3 pieces each
- tomato – 3 pieces
- a tablespoon of vinegar
- a teaspoon of salt
- a tablespoon of sugar
- sunflower oil (refined) – 75 ml
Preparation:
1. Wash the eggplant fruits thoroughly, cut off the stem, and cut into slices.
2. Cut the washed tomatoes into 4 parts.
3. Peel the onion, wash it, cut it into half rings.
4. Rinse the pepper thoroughly, remove the seeds, and cut into not very thin strips.
5. Pour 70 ml of oil, a tablespoon of vinegar into the bottom of the bowl, add sugar, a teaspoon of salt. Lay out the vegetables in layers.
6. Place the container on low heat, cover with a lid, cook for 40 minutes, stir the vegetable salad from time to time.
7. Rinse the jars together with soda, sterilize them along with the lids.
8. Place the hot vegetable salad in jars and cover with a blanket until it cools.
How do you like this?
Vegetable salad “Ukrainian”.
Ingredients:
Bell pepper– 1.5 kilograms
- sugar – 125 g
- salt – 65 g
- carrots – 1 kilogram
- onions – 820 g
- tomatoes – 2 kilograms
- vinegar – 120 g
- cloves, bay leaves - 10 pieces each
Preparation:
1. Cut the tomatoes into pieces, grate the carrots, cut the pepper into strips, and cut the onion into half rings.
2. Stir the prepared vegetables, add vinegar, oil, sugar, salt.
3. Place the vegetables in a saucepan, heat over low heat, and place in sterile jars.
4. Place spices in each jar in advance: cloves, pepper, bay leaf.
5. Cover the jars with lids, sterilize, roll up, and cool upside down.
Salad with cucumbers and dill
Ingredients:
Cucumbers – 5 kilograms
- green dill– 220 g
- onion – one kilogram
- vinegar, sugar - 200 g each
- sunflower oil – one glass
- salt - four tablespoons
Preparation:
1. Wash the crispy cucumbers and cut into slices.
2. Add onion and chopped green dill.
3. Add vinegar, vegetable oil, stir.
4. Separately, boil water with salt and sugar.
5. Add brine to the cucumbers, stir, place in half-liter jars, sterilize for ten minutes, seal tightly, and cool upside down.
How about you?
Delicious winter vegetable salads
Summer salad for the winter.Ingredients:
Sweet pepper
- cucumbers
- tomatoes
- ground black pepper
- a teaspoon of salt
- vinegar - a couple of tablespoons
- sugar - two teaspoons
Preparation:
1. Place vegetables in clean one-liter jars, add vinegar, salt, sugar, add water to cover the vegetables.
2. Cover the salad with seaming lids and sterilize for 15 minutes after boiling.
3. Remove the jars, seal them tightly, turn them over, and wrap them to warm them up.
You will also like it.
Zucchini-apple salad
Ingredients:
Zucchini – 4 kilograms
- boiling water – 550 ml
- tomato paste, vegetable oil – 320 g each
- sugar – 200 g
- salt – 120 g
- grated garlic - half a glass
- black peppercorns, cloves – 5 pieces each
- bay leaf – 10 pieces
Sour apple – 6 pieces
Preparation:
1. Cut the zucchini with apples into strips or grate.
2. Dilute tomato paste with boiling water, add salt, bay, oil, cloves, sugar, stir, add zucchini and apples, boil for twenty minutes, add garlic, simmer for 10 minutes.
3. Place the boiling salad in a sterile container and roll it up.
It turns out very tasty and
Salad with onions, carrots, eggplants without vinegar.
Ingredients:
Eggplants – 3 kilograms
- carrots with sweet peppers - one kilogram each
- onion – 755 g
- tomatoes – 1.5 kilograms
- vegetable oil – 420 ml
Preparation:
1. Cut eggplants, carrots, onions, bell peppers into small pieces, fry in a cauldron with vegetable oil.
2. Pour in tomato juice, simmer for 40 minutes, place while still hot in sterile jars.
What do you think?
Salad with brown tomatoes.
Ingredients:
Tomato juice– 2.5 liters
- onion – 2 kilograms
- grated carrots – 1.5 kilograms
- sugar, vegetable oil– 200 g each
- salt – 120 g
Preparation:
1. Pour tomato juice into a saucepan, add salt, sugar, butter, boil, add grated carrots, boil for 10 minutes, add chopped onion, simmer, add sweet pepper, simmer for 10 minutes.
2. Lastly, add the tomatoes, boil for 10 minutes, place in sterile jars, and seal with sterile lids.
You will definitely like it too.
Vegetable salad with rice.
Ingredients:
Salt - tablespoon
- sunflower oil – 520 ml
- sugar - one glass
- tomatoes – 3 kilograms
- sweet peppers, onions, carrots - 1 kilogram each
- round rice– 220 g
Preparation:
1. Grind the tomatoes and carrots in a meat grinder.
2. Chop the sweet pepper and onion.
3. Rinse the rice.
4. Pour oil into an enamel pan, add salt, sugar, add rice and all the vegetables, boil, simmer over low heat, stirring occasionally.
5. Place the hot salad in jars.
What do you think?
Vegetable salad with beans.
Ingredients:
Tomatoes – one kilogram
- vegetable oil – 520 g
- sweet peppers, onions, carrots
- white beans – 3 cups
- spices
- salt - tablespoon
Preparation:
1. Boil the beans until partially cooked.
2. Prepare the vegetables and cut them.
3. Combine the prepared products, add salt, oil, spices, place on the stove, simmer for two hours over low heat, place in jars, and seal with sterile lids.
Winter vegetable salads recipes with photos
Ingredients:Eggplants, green tomatoes – 3 kilograms each
- yellow bell pepper
- tomato – 2 pieces
- head of garlic – 4 pieces
- small hot pepper
- vinegar - one glass
- a tablespoon of salt
- sugar - two tablespoons
- vegetable oil - half a liter
Preparation:
1. Mix vinegar with vegetable oil, salt, sugar, whisk, pour into a frying pan, fry eggplant slices until golden, transfer to an enamel pan.
2. In the same frying pan, fry the sweet pepper pieces.
3. Finely chop the bitter pepper.
4. Chop the garlic.
5. Place in sterile jars in layers fresh tomatoes, sweet pepper, garlic, eggplant, a little hot pepper.
6. Pour the oil mixture from the frying pan, close the lids, and sterilize for 30 minutes at 100 degrees.
7. Roll up the salad, cool, cover with lids (no need to roll up), sterilize at 100 degrees for half an hour, roll up, cool.
Salad with pepper and cabbage.
Ingredients:
White cabbage, sweet pepper - 1 kilogram each
- green bell pepper – 520 g
- tomatoes – 1.5 kilograms
- parsley, celery – 50 g each
- vegetable oil – 220 g
- garlic cloves – 8 pieces
- carrots – 820 g
- salt and pepper
Preparation:
1. Grate beets and carrots, cut onions and peppers into rings, chop garlic and herbs, chop cabbage.
2. Mix everything, add salt, pepper, and oil.
3. Place the salad in jars, sterilize for one hour at 80 degrees, roll up, and store for a year.
Salad with green tomatoes and red peppers.
Ingredients:
Green tomatoes, sweet bell peppers – 4 kilograms each
- onions – 2 kilograms
- ground black pepper - teaspoon
- salt – 0.5 cups
- celery greens – 420 g
Preparation:
1. Wash the pepper, remove the core, blanch for a couple of minutes, cool in cold water, cut into strips.
2. Wash the tomatoes, cut into thin slices.
3. Also cut the onion into slices.
4. Finely chop the celery.
5. Stir everything, add salt, add vinegar, pepper, sugar, place in sterile jars, compact, sterilize at 100 degrees.
How to prepare salads for the winter from vegetables
Salad "Winter".
Ingredients:
Carrots, onions – 700 g each
- tomatoes – 1.5 kilograms
- fresh cucumber– 720 g
- fresh cabbage– 700 g
- sweet pepper – 520 g
- vinegar essence - tablespoon
- vegetable oil - three glasses
- sugar - half a glass
- salt – 0.25 cups
- pepper
- bay leaf – 2 pieces
Preparation:
1. Boil vegetable oil.
2. Grate the carrots, add to the oil, and boil for another five minutes.
3. Cut the onion into rings and boil again.
4. Add sugar, cucumber slices, ground pepper, bay leaf. Stir everything and simmer for 40 minutes.
5. Place the hot salad in sterile jars, roll it up, and turn it over.
Quick winter vegetable salads
Zucchini in filling.
Ingredients:
Water - one liter
- salt, sugar - 2 tablespoons each
- parsley, celery – 30 g each
- black currant leaves – 10 pieces
- small pod hot pepper
- garlic clove – 4 pieces
Preparation:
1. Wash the zucchini fruits and cut into pieces.
2. Chop garlic, pepper, currant leaves, and herbs. Separate half and place in a jar.
3. Prepare a filling from sugar, salt, vinegar and water, boil, pour into jars, sterilize for 15 minutes.
As you can see, there are a lot of recipes for preparing winter vegetable salads. You will definitely find yours!
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. 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 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 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.
Expand 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.
ju-jul.ruIngredients
- 2 kg of cucumbers;
- 250 g carrots;
- 2 heads of garlic;
- 125 g sugar;
- 2 tablespoons dry mustard;
- 2 tablespoons salt;
- 1 tablespoon ground black pepper;
- 125 ml vegetable oil;
- 125 ml vinegar (9%).
Preparation
Cut the cucumbers into circles or slices and place in a large saucepan. Send to them grated carrots, pass the garlic through a press and mix well. Add all the other ingredients, mix again and leave for three hours. During this time, the vegetables will give juice.
Transfer to clean jars, fill with the released juice and sterilize for about 20 minutes. After this, roll up, wrap the jars, wait until they cool completely and put them away for storage.
rufut.ru Ingredients
- 1 ½ kg tomatoes;
- 4–5 heads of garlic;
- 1 tablespoon salt;
- 150 g sugar;
- 80–100 ml vinegar (6%);
- 500 ml vegetable oil;
- 2 kg carrots;
- 1 kg bell pepper.
Preparation
Pass the tomatoes and garlic through a meat grinder and place in a saucepan. Add salt, sugar, vinegar, vegetable oil to them and put on fire. When the mixture boils, add coarsely grated carrots and finely chopped pepper. Cook for 50–60 minutes, stirring occasionally. Then distribute the mixture into clean jars and roll up, turn upside down, wrap and leave until completely cool.
pyszny-przepis.pl Ingredients
- 4 kg of zucchini;
- 2 kg beets;
- 2 kg of onions;
- 400 g sugar;
- 200 ml vegetable oil;
- 85 g salt;
- 200 ml vinegar (9%);
- ½ teaspoon ground black pepper.
Preparation
Wash the zucchini well (if you are using overripe ones, peel and remove the seeds) and grate on a coarse grater. Do the same with beets. Cut the onion into thin half rings.
Place the vegetables in a saucepan, add sugar, butter and salt, bring to a boil, reduce heat and simmer for 35 minutes. Then add vinegar, mix everything well and continue cooking for another 5 minutes. Ready salad Place in sterilized jars and seal.
gastronom.ru Ingredients
- 600 g pumpkin pulp;
- 1 chili pepper;
- a bunch of parsley;
- 300 ml water;
- 1 tablespoon vinegar (9%);
- 5–10 peas of allspice;
- 3 teaspoons salt;
- 3 teaspoons sugar;
- 70–90 ml vegetable oil.
Preparation
Cut into slices and cut the pepper into medium-sized pieces. Place the vegetables in clean jars and add parsley.
Then prepare the marinade. Pour water and vinegar into a saucepan, add allspice, salt, sugar, vegetable oil and a little parsley. Boil the resulting brine over low heat for 5–7 minutes.
Pour the hot marinade into the jars with the pumpkin, cover them with a lid and simmer over low heat for 10-15 minutes. Then roll up, turn over, wrap and let cool completely.
inlosinopetrovsk.ru Ingredients
- 3 kg;
- salt - to taste;
- 1 kg of onion;
- 500 ml vegetable oil;
- 1 kg carrots;
- 3 kg of white cabbage;
- 180 g sugar;
- 15 peas of allspice;
- 10 bay leaves;
- 3 tablespoons of vinegar essence.
Preparation
Wash the mushrooms, chop coarsely and boil in salted water (about 5-7 minutes after boiling). Drain in a colander and leave for a while to drain all the water.
Cut the onion into half rings and simmer in oil. Grate the carrots and also simmer, but separately from the onions. Chop the cabbage, add salt and remember.
Combine the prepared vegetables and mushrooms in a large saucepan or cauldron, add sugar, vegetable oil remaining after stewing, allspice and bay leaf. Simmer the mixture for 20 minutes, stirring occasionally, then add vinegar essence and cook for another 10 minutes. Transfer the hodgepodge into sterilized jars, roll up, wrap and leave until completely cool.
home-restaurant.ru Ingredients
- 2 kg bell pepper;
- 1 kg sour apples;
- 1 kg of onion;
- 100 ml vegetable oil;
- 80 g honey;
- 3 teaspoons salt.
Preparation
Cut the pepper into strips 1 ½ - 2 cm wide, apples into thin slices, onions into half rings. Combine all ingredients, mix and let stand for about an hour. Then put on fire, bring to a boil, reduce heat and cook, stirring, for 15 minutes. Transfer the salad into sterilized jars, roll up, turn over, wrap and wait for them to cool.
ilfattoalimentare.it Ingredients
- 1 kg of young zucchini;
- 1 teaspoon salt;
- 150 ml vegetable oil;
- 1 large head of garlic;
- 10 sprigs of parsley;
- 5 sprigs of basil and dill;
- 2 tablespoons vinegar (9%).
Preparation
Wash the zucchini thoroughly and cut into thin slices about 1 cm thick. Salt and fry them in 50 ml of oil until golden color. Boil the remaining oil and distribute into two one and a half liter jars. Place the zucchini there, sprinkle them with chopped garlic and herbs, and add a tablespoon of vinegar to each jar. Sterilize for 30–35 minutes, roll up and let cool at room temperature.
e-times.info Ingredients
- 2 ½ liters of water;
- 100 g salt;
- 250 ml vinegar (6%);
- 2 kg of eggplants;
- 100 g horseradish;
- 3 heads of garlic;
- 1 kg bell pepper;
- ground black pepper - to taste;
- 250 ml vegetable oil.
Preparation
Boil water with salt, add vinegar, coarsely chopped vegetables and cook for 15 minutes. Then drain the vegetables in a colander. Grind horseradish, garlic and bell pepper in a meat grinder, mix with eggplants and pepper. Pour in vegetable oil, mix the salad well, place in clean jars and sterilize for about 10 minutes. Then roll up and leave until completely cool.
best-dishes.ru Ingredients
- 1 kg white beans;
- 3 kg of tomatoes;
- 20 g salt;
- 30 g sugar;
- 1 teaspoon each of allspice and ground black pepper;
- 4 bay leaves.
Preparation
Peel the tomatoes and pass through a meat grinder. Add all the ingredients except the beans and cook the mixture for 30 minutes. Then add and simmer the salad for another 10 minutes. Place in clean jars, sterilize for about 10 minutes and seal.
raznosolki.ru Ingredients
- 600 g kohlrabi;
- 150 g carrots;
- 1 small head of garlic;
- 4 sprigs of celery;
- 6 peas of allspice;
- 500 ml water;
- 1 teaspoon salt;
- 3 tablespoons sugar;
- 3 tablespoons vinegar (9%).
Preparation
Peel the kohlrabi and carrots and cut into thin strips. Place celery sprigs, allspice and garlic in clean jars. Add vegetables and compact slightly.
Boil water, add sugar, salt and stir until dissolved. Then pour in the vinegar, bring the marinade to a boil and remove from heat. Fill the jars with hot brine, cover with lids and sterilize for 20–25 minutes. Tighten the jars, turn them upside down, wrap them and leave until completely cool.
And what canned salads are you cooking? Share your recipes in the comments.
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