New vegetable salads for the winter. Winter salads for the winter recipes for home cooking

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

Cooking method:

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

Salad " Tatar song"with eggplants.

Ingredients:

- 2 kg eggplants
- 100 g carrots

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

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

Salad with beans and vegetables.

Ingredients:

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

Cooking method:

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

Korean vegetable salad.

Ingredients:

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

Cooking method:

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

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

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Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Below is a selection of photos for salad preservation recipes:

Bell pepper salad with vegetables and rice.

Ingredients:

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

Cooking method:

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

Bell pepper salad with vegetables.

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

These photos show how to preserve salads for the winter according to the recipes presented above:

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Cauliflower salad with vegetables.

Ingredients:

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

Cooking method:

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

Cauliflower in tomato-vegetable sauce.

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

For the marinade:

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

Cooking method:

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

On the video " Canned salads» shows how the following snacks are prepared:

Winter salad without sterilization.

Ingredients:

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

Cooking method:

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

Pickled cabbage rolls.

Ingredients:

2 kg cabbage
1 kg carrots
100 g garlic

For the marinade:

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

Cooking method:

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

Salad winter's tale The recipe for the winter mainly consists of ingredients such as beans, rice, cabbage, cucumbers, and tomatoes. These products are one of the most favorite products of nutritionists and people who monitor their health and figure. And for good reason, since they contain fiber, which is responsible for metabolism in the body and its acceleration, as well as a large number of vitamins necessary for humans. By canning these products all together in the form of a salad, in addition to delicious snack, also a storehouse of vitamins.

This salad recipe is quite simple to prepare. The rice and vegetables included in it make the salad satisfying, but not harmful to your figure. excess fats, since it does not contain a large number of calories.

Products:

2.5 kg. tomatoes;
4 medium sized onions;
5 pieces of carrots;
6 bell peppers;
12 grams of ground black pepper;
glass (250 ml) sunflower oil;
1.5 cups rice;
14 grams of sugar;
9 grams of salt;
30 ml. wine vinegar.

Winter salad for the winter with rice:

Wash and sterilize all jars, lids and products that may be useful for pickling. Clear onion remove the husks and chop into feathers (thin half rings). Cut off the peel of the carrots, cut into strips or grate on a grater with medium-sized holes. Remove the stems and peel from the tomatoes, scald with boiling water, and remove the seeds and substrate from the pepper, and cut into cubes or strips. From an aesthetic point of view, by chopping all the ingredients into strips, the salad will look more beautiful on the table. If you don’t want to stand and pore over vegetables, you can simply pass them through a meat grinder.
Next, place the onions in a deep, preferably cast iron, dish, lightly sprinkle with oil and fry until golden color stirring frequently with a wooden spatula. Pour carrots into the fried onions, mix and keep on fire for another four minutes. Next add the pepper, and ten minutes later add the tomatoes. Thoroughly mix the contents of the dish and simmer over low heat for forty minutes, remembering to stir.
While sautéing the vegetables, prepare the rice. Rinse it with cold water so that there is no residue left in the water. white sediment. Pour boiling water over it, cover and leave it to steam for thirty minutes. When the vegetables have ten minutes left to simmer, add rice, sugar, pepper, salt and simmer for another fifteen. Turn off the stove, let the salad cool slightly and place it in jars.
Big enough for necessary ingredients Place the dishes with water on the fire, initially covering the bottom with a white cloth. Carefully arrange the salad and simmer for fifteen minutes. Remove the jars of salad from the water and tightly screw on any type of lid (clip, screw-on, etc.).
Wipe and place under a thick cloth. After eighteen hours, take the lettuce wraps to storage.

Winter cucumber salad for the winter

Due to the products used in this recipe, the salad turns out very bright and colorful. By preparing it you will provide for yourself delicious dish, which will decorate even the holiday table.

Compound:

500 gr. cabbage;
30 gr. granulated sugar;
2 onions;
4 laurel leaves;
4 bell peppers;
1 kg. cucumbers;
1 head of garlic;
4 medium sized tomatoes;
100 gr. carrots;
20 grams of ground pepper;
80 ml. sunflower oil;
80 ml. grape vinegar;
10 gr. table salt finely ground.

Winter salad for the winter from cucumbers:

Remove the top leaves of the cabbage, cut into pieces and set aside the head (we won't need it). Shred it into strips a couple of millimeters thick. Wash and peel the carrots, grate them. Clean cucumbers cut into circles three millimeters thick. Remove the seeds and backing from the pepper and chop into strips. Onion, peeled, cut into rings on the floor, and garlic - very finely.
Place all the chopped products in a bowl, add salt and pepper, add sugar, mix and leave for two hours. During this time, do not forget to stir the salad at least a couple of times. Place laurel leaves at the bottom of the jars, then pack the salad on them, and pour oil and vinegar on top.
Cover them with plastic caps and shake to distribute the oil evenly throughout the container. As in the recipe described above, sterilize the twists, just be careful, otherwise the food will fry in the oil and twist tightly.
Wrap the jars of salad in thick cloth, first placing them on closed lids. After twenty hours of cooling, store in storage.

Winter salad for the winter with beans

This salad is extremely simple to prepare and perfect as original snack. All you need to do is chop, mix and cook the vegetables that are part of this preparation. Having done all this you will receive a dish with unique taste and unique juiciness.

Products for salad:

1.5 kg. cabbage;
750 gr. sweet pepper;
5 medium onions;
450 gr. white beans;
1.6 kg. eggplant;
10 grams of pepper powder;
1 kilogram of tomatoes;
350 gr. carrots;
14 grams of table salt;
20 grams of granulated sugar;
300 ml. sunflower oil;
27 ml. fruit vinegar.

Winter salad with beans for the winter:

Since beans will take the longest to cook out of the entire recipe, let’s start with them. We rinse it and fill it with water in proportions of one to two (beans to water). We leave it overnight, and in the morning, after changing the water to fresh, cook it, but remove it from the heat a little before it is ready.
Chop the cabbage heads, prematurely washed and cleared of damaged leaves, into strips. Peel the carrots and pass through a grater. Remove the seeds and stem of the pepper and cut into strips. Scald the tomatoes with boiling water and grind in a meat grinder. Peel the eggplants and chop them into thin (a couple of millimeters) rings, and chop the onion into feathers.
To prepare the marinade, mix oil with vinegar, sugar, salt and other seasonings. Pour the marinade into a deep cauldron, add all the chopped vegetables and simmer over low heat for seventy minutes, stirring thoroughly to avoid burning. Then add the beans and cook for another half hour.
Place the salad in sterile jars. Disinfect the salting steam bath and close the lids. Place them under a thick cloth to cool for twenty-seven hours, and then put them in storage.

Winter salad with rice for the winter

This salad has a rich Orange color. In addition to eating salad, like separate snack it can be added to soups as a dressing, which will reduce its cooking time.

What ingredients will you need for this pickling:

1 medium sized head of cabbage;
2.5 kg. tomatoes;
4 pieces of sweet pepper;
2 carrots;
40 gr. table salt;
2 heads of garlic;
45 grams of sugar;
4 tablespoons fruit vinegar;
115 milliliters of sunflower oil;
a glass (250 g) of rice;
4 laurel leaves;
4 peas of allspice;
3 grams of black pepper.

Winter salad with rice for the winter:

Wash all the products from the list above, and disinfect the containers in a way that is comfortable for you. Cut the cabbage, peeled from dry and damaged leaves, into thin strips, also grate the peeled carrots and chop the garlic small pieces. Remove the skins from the tomatoes by pouring boiling water over them and grind in a meat grinder or grater until pureed. Cut out the seeds, core and chop the pepper into strips.
Rinse the rice and cook, removing from heat until full readiness. Pour oil and tomato puree into a cast iron cauldron, boil slightly, and then add all the vegetables and ingredients from the recipe. Simmer over low heat for forty minutes, stirring thoroughly and often.
Place the infused salad into jars (you can stir it before doing this), sterilize and screw the lids on tightly. Wrap the prepared jars of twists with towels, and after twenty-five hours put them in storage.

Tomato and cabbage salad

This salad is a prominent representative among his fellows. Bright, rich taste qualities and shades that make it stand out among the whole variety of salads.

Ingredients:

1 medium head of cabbage;
2 kilograms of tomatoes;
40 grams of mustard;
2 onions;
2 medium sized carrots;
13 grams of salt;
2 heads of garlic.

Brine:

1 liter of distilled water;
17 ml. 9% grape vinegar;
4 tablespoons table salt;
180 ml. sunflower oil;
3 laurel leaves;
1/2 teaspoon chili pepper;
70 grams of granulated sugar.

Winter cabbage salad for the winter:

Rinse necessary products and disinfect containers and containers. Peel the top leaves of the cabbage and chop into strips, peel and grate the carrots, and finely chop the peeled garlic. Remove the skin from the tomatoes, to do this, keep them in boiling water and cut into half rings. Cut the clean and peeled onions into small cubes. Place these products in a bowl, add mustard and salt, stir and leave for twenty-seven minutes. Then pack the salad into jars.
Place the ingredients for the marinade in any deep container and boil for fourteen minutes. Pour the contents of this dish into the containers with the preparations. Disinfect the twists using the example of the first recipe and carefully tighten the lids.
Place the workpieces under a warm cloth for fourteen hours, then put them in a cold and dry place.

In addition to the unforgettable taste, winter eggplant salads for the winter contain many vitamins that are so necessary for our body. Cooking winter preparations Using cucumber salads according to the recipes described above, you will get excellent and satisfying preparations that are good as a side dish for main courses and as individual appetizers.

Disputes continue about the usefulness or complete absence of vitamins in canned food. vegetable salads. Allegedly heat treatment, one way or another, kills most of them useful microelements. Whether this is true or not, there is a salad in a vase on the table in winter, or vegetable seasoning for meat and poultry, they are the best complement to what is meager in vitamins and color winter menu. And besides, it's delicious. So why not make, contrary to other people’s opinion, several jars of such pickles, especially if vegetable harvest was it a great success at the dacha?

Canning salads

: preparing jars

These are the subtleties of canning salads that may come in handy in your work. To prepare dishes (jars), rinse them thoroughly with baking soda. Then rinse thoroughly. It is better to place jars for sterilization in the oven. They are placed in cold oven on a baking sheet. Then you need to turn on the oven for 15 minutes at a temperature of 100 degrees. Sterilization of jars is completed.

The lids for the jars also need to be prepared. We take out the rubber rings for them, wash the lids and pour boiling water over them along with the rubber bands. All. At this point, your canning utensils are ready to use.

Salad preservation

: general recommendations

A great way to preserve salads is in the oven rather than in water. The advice is completely sincere. In water, in large pots, jars always tend to burst, the temperature is difficult to predict, and removing jars from boiling water is even more difficult. You can also list a lot of disadvantages of this method of sterilizing jars.

Either way, it’s the oven. Place the salad in prepared jars, cover with lids without rubber bands, place on a baking sheet at a short distance between each other, turn on the oven to a precise temperature of 100-120 degrees. Sterilization time is 20 minutes. That's all! We take out the baking sheet along with the jars. Roll up the lids with rubber bands. Next, as you are used to doing - we cool it, for example, “under a fur coat” with the lids down and transfer it to the cellar or pantry the next day.

Vegetable salad recipe

As a bonus, here is a rainbow vegetable recipe canned salad. For it you will need small strong cucumbers, tomatoes, sweet bell peppers different color, zucchini, maybe squash. Take two parts of cucumbers and tomatoes, one part of the remaining vegetables. You will also need parsley (greens), celery (root), dill (umbels), a couple of bay leaves, black peppercorns, water, and a lot citric acid.

We talk about the amount of acid and other volumes per one three liter jar. At its bottom you need to put parsley, celery, dill, bay leaf, 4-5 peppercorns. Now we place the cucumbers at the very bottom, above them the squash, above the squash the tomatoes, between the rows of which place parsley and dill.

Now let's prepare the marinade. Dissolve 4 tablespoons of citric acid in 1.3 liters of water. Bring to a boil, cool until just hot. Fill the vegetables, but not to the top, the main thing is that they are covered in the jar. Pasteurize the jars in a convenient way (in water or in the oven) for 20-25 minutes. Then we roll them up and cool them.

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 a cold oven and the door is closed. Preheat the oven to 150 degrees and from the moment of heating, keep the jars there for 15 minutes. Can also be sterilized in the microwave. 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
red bell pepper - 0.5 kg
garlic - 6 cloves
parsley - bunch
salt - 1.5 tbsp.
sugar - 1 tbsp.
apple cider vinegar 6% - 3 tbsp.
sunflower oil— 100 ml
citric acid - 1/4 tsp.

Cooking method:

1. Wash and peel the vegetables. Cut the pepper into long strips. Cut the tomatoes into thin semicircles, the onion into thin half rings. Place these vegetables in a large bowl. Add one and a half tablespoons of salt and stir. Cover the bowl with something to prevent dust (film, lid, towel) and leave the vegetables for 12 hours (overnight).

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

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

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

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

6.Place the jars in a pan to sterilize. After the water boils, sterilize for 30 minutes, then roll up with a key or screw the Euro-lids tightly. Wrap the preserved food “under a fur coat” and let cool. Salads for the winter from green tomatoes are ready, store them in a dark place.

Spicy Cauliflower Salad with Sterilization

This is very delicious 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 place pressure - a three-liter jar of water. Leave the cabbage to ferment for a day.

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

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

7. To sterilize, place a cloth at the bottom of a wide pan and place the jars with the workpiece. Pour warm water up to the hangers of the 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 put on the fire to sauté. Stir the onions constantly to prevent them from burning and turning golden. The onion should become slightly translucent and soften.

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

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

Try the pepper. 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 cook 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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