Prepare salads for the winter, from a wide variety of products, our step-by-step recipes with photos will help you. Billets for the winter are so tasty that your feeders just lick your fingers. Among the options presented in the section, salads that can be prepared quickly, without sterilization, are particularly popular. They can be easily prepared at home. Spicy salads from eggplant and paprika, or zucchini with fragrant garlic, the most delicious salads from green tomatoes or cucumbers in Korean style will suit the festive feast. Such simple homemade preparations of salads for the future - a good help in the winter, when there are few natural products and vitamins or you need to quickly set the table. In any case, a jar of delicious preservation, which is always at hand, is a good help. For canning, in recipes, experienced hostesses use vinegar, vegetable oil, tomato juice and mayonnaise. Successfully prepared for the winter vegetable salad will delight your household and diversify the menu!

The best salad recipes with photos

The last notes

As often happens, having come to a country house or a vegetable garden instead of small and thin fresh cucumbers, we find huge overgrown cucumbers. Such finds are frustrating for almost everyone, because such overgrown cucumbers are not very tasty fresh.

Even in the XXI century, despite the constant shortage of time, people go to visit each other. But if the guest is unexpected - how to treat him? For an experienced hostess such a problem simply does not exist. After all, she always has in stock. And to treat a guest with snacks from vegetables and fruits from his summer cottage is doubly pleasant.

It will take:

• 1 kg zucchini

• 2 pods of sweet pepper
• 500 g carrots
• 500 g onions
• 120 ml of vegetable oil
• 1 kg of tomatoes
• 4 cloves of garlic
• 1 tbsp. l salt
• 2 tbsp. l Sahara
• 2 tbsp. l apple cider vinegar

Cooking:

1. Squash and sweet peppers cut into cubes. Grate carrots, chop onions. Tomatoes lower for 30 seconds in boiling water, peeled and finely chopped.
2. Heat oil in a skillet, fry zucchini. Add onion with carrots, pepper and fry, stirring, 10 min. Put the tomatoes, garlic, passed through the press, and simmer for 10 minutes.
3. Grind the resulting mass in a blender. Add salt, sugar, vinegar and cook on low heat for 20 minutes with constant stirring. Spread out on the banks and roll up.

It will take:

• 4 kg of beets
• 1 kg of carrots

• 1 kg of sweet yellow and green pepper
• 1 kg of tomatoes
• 1 kg of apples
• 10 heads of garlic
• 2 chili peppers
• 0, 5 l of vegetable oil
• 2-3 art. l Sahara
• 0.5 tbsp. table vinegar
• salt to taste

Cooking:

1. Beets, carrots, apples and garlic peel. Grate beets, carrots and apples separately on a coarse grater, skip the garlic through a press. Pepper sweet and bitter clear of seeds, sweet cut into strips, bitter - chop. Scald tomatoes, peel, finely chop.
2. Heat the vegetable oil in a large saucepan, put the beets and carrots, fry for 15-20 minutes. Add tomatoes, sweet peppers, apples, salt, sugar, mix, simmer on low heat for 50 minutes.
3. Add garlic, hot pepper, simmer for another 15 minutes, at the end add vinegar, mix. Remove from heat.
4. Pour the hot mixture over the sterilized jars, immediately roll up the lids, turn over, let cool.

It will take:

• 1 kg of garlic
• 0.5 kg beets

• 1 l of water
• 100 ml apple cider vinegar
• 2 tbsp. l Sahara
• 2 tbsp. l salt
• dill, parsley to taste

Cooking:

1. Wash the beets, peel, cut the flesh into thin slices. Peel the garlic from the top peel, put in a pan of boiling water for 2 minutes. Throw in a colander, pour over ice water.
2. Put garlic in sterilized jars, alternating with beet slices. In each jar put a little green.
3. Make a marinade. Bring water to a boil, put salt, sugar, pour vinegar. As boil, immediately pour the jars of garlic.
4. Banks roll up, turn to cool.

It will take:

• 300 g carrots
• 4 cloves of garlic

• green hot pepper to taste
• greens to taste

• 0.5 tbsp. table vinegar
• 2 tbsp. l Sahara
• 1 tbsp. l salt
• 200 g of vegetable oil

Cooking:

1. Garlic peel. Wash greens, chop. Peel carrots, wash and cut into slices about 1 cm thick, lower for 5 minutes into boiling water, remove and dry. Hot peppers wash well.
2. Cook the marinade. Boil water, add butter, salt, sugar, bring to a boil, remove from heat, add vinegar.
3. Put the carrots in clean jars, transferring them with peppers and garlic cloves. Pour the carrots in the jars with hot marinade, put sterilized in a container with boiling water for 15 minutes. Then remove, twist sterilized lids, turn and leave to cool.

It will take:

• 1 kg cauliflower
• 4 red sweet peppers

• 4 green sweet peppers
• 50g parsley
• 0.5 liters of water
• 80 grams of salt
• 1.3 tsp acetic essence per 1 liter can

Cooking:

1. Cabbage is good to wash and divide into florets. Wash peppers, clean from seeds and peduncles. The flesh of the peppers cut into rings. Wash parsley and chop.
2. Vegetables and greens laid in jars of 1 liter in layers, ramming. Put salt, pour boiling water over completely. Banks to cover and sterilize 25 min. Pour the vinegar. Bring water to the brim. Banks roll up and turn to cool.

It will take:

• 0.5 kg zucchini
• 300 g tomatoes

• 200 g carrots
• salt, sugar
• black pepper to taste

Cooking:

1. Wash squash, cut into slices and fry in vegetable oil, then cool and grind through meat grinder. Peel the onions and wash the carrots. Scald tomatoes, remove the skin. All also scroll through a meat grinder.
2. Combine all ingredients and mix well, add salt, sugar, pepper. Bring to the boil, decompose into sterilized jars of 0.5 l. Sterilize the jars for 1 hour. Roll up and turn to cool.

  Photo: Oleg Kulagin / BurdaMedia

It will take:

• small squash

• cooking oil for frying

• 2 tsp. salt

• 2 tbsp. l Sahara
• 1 tbsp. l table vinegar
• 2 cloves of garlic

Cooking:

1. Wash squash, cut into slices or slices and fry in vegetable oil. Peel and chop the garlic.
2. Sterilized jar filled with zucchini half. Put salt, sugar, chopped garlic, pour vinegar. Put the remaining zucchini.
3. Pour boiling water, roll up, turn to cool. Store in a cool place.

It will take:

• 7 kg of zucchini
• 1 tbsp. table vinegar

• 1 tbsp. Sahara
• 0.5 liters of vegetable oil
• 4 tbsp. boiled water
• 4 tbsp. l salt
• garlic
• black pepper peas
• bay leaf to taste

Cooking:

1. Wash squash, dry, cut into slices, put in a saucepan, add boiled water, add all other ingredients. Bring to a boil and cook for 10 minutes.
2. Zucchini spread out in pre-prepared jars, pour brine and roll up the lids. Turn and leave to cool.

Salad "Scarlet Flower"

Would need:  3 kg of beets, 2 kg of carrots, 2 kg of sweet pepper, 2 pods of bitter pepper, 3 kg of tomatoes or 1.5 liters of tomato juice, 0.5 liters of vegetable oil.

Beet and carrot grate on a coarse grater, chop the pepper into strips, and let the tomatoes pass through a meat grinder.

Pour oil into a wide saucepan, let it boil, put carrots and beets in it, simmer for 10 minutes. Then put the rest of the vegetables, salt to taste, add a few bay leaves. Simmer for 1 hour under a lid on low heat.

Hot pour into prepared jars and roll up.

Mushroom Zucchini Salad

Would need:  3 kg of peeled zucchini, 500 g of carrots and onions, 2 medium heads of garlic, 1 cup of sugar, 3 tbsp. spoons of salt, 1 cup of sunflower oil, 1 cup of 6% vinegar.

Squash and carrots grate on a coarse grater, finely chop the onion.

Mix, add sugar, salt, vinegar, vegetable oil and garlic, passed through a press. Leave for 2.5 hours, then decompose in 0.5 liter jars, sterilize for 15-20 minutes and roll up.

Cauliflower and Tomato Salad

Would need:  1.2 kg of cauliflower and tomatoes, 200 g of vegetable oil, 100 g of sugar, 50 g of salt, 120 g of 9% vinegar, 200 g of parsley, 80 g of garlic.

Cabbage boil and disassemble into inflorescences. Tomatoes mince. Finely chop the parsley, skip the garlic through a press.

All mix, add sugar, salt, vegetable oil and vinegar. Boil, stirring occasionally for 10-15 minutes.

When hot, put the salad in jars, roll, wrap and leave to cool completely.

Bean Salad

Would need:  3 kg of ripe red tomatoes, 1 kg of sweet pepper, carrots and onions, 3 cups of beans. In addition, 1.5 cups of sugar, 1.5 cups of vegetable oil (odorless), 2 tbsp. spoons of salt, 2 tsp of 70% vinegar.

Mince the tomatoes and chop the rest of the vegetables into cubes.

Boil the beans in advance until half ready.

All mix, add sugar, salt, vegetable oil. Put in the pan and cook for 1 hour. At the end of cooking add vinegar, spread out in jars and roll up.

From the specified number of products out 5 liters of lettuce.

Salad "Fantasy"

Would need:  2.5 kg of small tomatoes and small cucumbers, 1.2 kg of small squash.
To fill 10 liters of water:  200-300 ml of 9% table vinegar, 50-60 g of salt and sugar, 5-6 clove buds and 7-8 allspice of allspice, bay leaf.

Squashes with a diameter of 6 cm put whole, larger cut into slices.

Squash, cucumbers and tomatoes put in prepared jars in layers in any order. Pour boiling water for 3 minutes. Then drain the water and pour boiling marinade, cover with lids.

Sterilize 1 liter cans for 15 minutes, roll up.

Salad "Leningradsky"

  This preparation is not only a delicious salad and appetizer, but also an excellent basis for the preparation of cabbage soup, borscht and pickle.

Would need:  2 kg of brown tomatoes, 1.5 kg of sweet pepper, 1 kg of onions, 700 g of carrots, 0.5 kg of cabbage, 100 g of parsley.
To fill one 0.5 l jar: 3 tbsp. spoons of hot vegetable oil, 1 teaspoon salt and sugar, 5 black peppercorns and 2 teaspoons of 9% vinegar.

Cut all the vegetables like on a salad, put them in prepared jars, add spices and spices, cover with lids.
  Sterilize 30 minutes, roll up.

Garlic Cucumber Salad

Overgrown cucumbers are suitable for this salad, and in winter it is a magic wand, taste like that of fresh cucumbers.

Would need:  4 kg of cucumbers, 100 g of salt (approximately 3 tablespoons with a hill), 100 g of sugar, 200 g of 7–9% table vinegar, 250 g of vegetable oil, 12 cloves of finely chopped garlic.

Cut cucumbers as if on a salad (in circles, semicircles, depending on the size of the fruit), mix with the other ingredients. Cucumbers make juice.

Arrange the salad (together with the juice) in prepared 0.5-0.7 l cans and sterilize for 15-20 minutes. Roll up

Greek Snack

Would need:  1 kg of beans, 0.5 kg of onions, carrots, bell peppers, 2 kg of tomatoes, 1-2 paprika hot pepper, 3 large heads of garlic, ½ cup of sugar, 1.5 tbsp. spoons of salt, 250 g of refined vegetable oil.

Beans boil until cooked, but it should not be boiled over. Onion cut into half rings or smaller and fry. Tomatoes and peppers cut into half rings or, again, smaller. Add beans, onion to the pot, add tomatoes, pepper, salt, sugar and butter. Boil 30 minutes after boiling.

5 minutes before the end of cooking add hot pepper (adjust the amount as desired) and chopped garlic.

Ready salad spread out in prepared dry jars, roll up, wrap and leave to cool completely.

Appetizer "Delight"

This very tasty snack resembles lecho to taste, and it is made from bell peppers, ripe red and green tomatoes.

Would need  2, 5 kg of ground red tomatoes, 0.5 l of 6% vinegar, 300 g of chopped garlic, 100 g of salt, 200 g of sugar, 400 g of vegetable oil. Besides, 4 bunches of finely chopped parsley, from 30 g and more of bitter pepper (to taste) 2 kg of green tomatoes, 3 kg of Bulgarian pepper.

Bulgarian pepper cut into 4 parts, lengthwise and again across. Take green tomatoes, the smaller, the better.

In a boiling marinade made from ground red tomatoes, vinegar, salt, sugar and vegetable oil, carefully lower all mixed vegetables and boil for 10-15 minutes. Stir gently several times while cooking.

Quickly packaged in jars, roll up, cover and leave for 30 minutes. Then remove the "coat", leave to cool. Store in a cool place.

Eggplant Appetizer

Would need:  2 kg of eggplants, 1 large bunch of greens (parsley, dill and cilantro), 1 pod of bitter pepper (or freshly ground), 1 onion, 2 heads of garlic, 0.5 l of vegetable oil.
For brine:  2 liters of water, 2 tbsp. spoons of salt, 1 cup of 9% vinegar.

Prepare the brine: boil water with salt when boiling, add vinegar.

Cut eggplants into cubes, dip them in a pickle and cook for 10-15 minutes (but do not overcook!). Then fold them in a colander, drain and fold into a large container.

Add chopped herbs, bitter pepper, finely chopped onions and garlic, and vegetable oil.

Mix well and put into prepared jars. You can close screwed or nylon covers and keep in the refrigerator.

Pepper in Czech Tomato Juice

Would need:  10 kg of sweet pepper, 100-150 g of horseradish root, 150-200 g of garlic, 40-50 g of dill.
For pouring 1 liter of tomato juice:  25-30 g of salt.

Prepare the pepper. Horseradish root cleaned and cut into large pieces. Peel the garlic, chop the greens.

Seasoning put on the bottom of the cans and then on top.

Pepper tightly put in jars, putting one fruit into another.

Pour boiling tomato juice with salt and sterilize in boiling water: 0.5 liter jars for 30-40 minutes, 2-3 l for 50-60 minutes. Roll up

Roasted Peppers

This tasty pepper is an excellent snack and addition to other dishes.

Wash and dry the Bulgarian pepper (seeds can be removed, or you can leave it) and fry in vegetable oil on all sides until golden brown.

Put prepared pepper in layers in prepared 0.5-1 l cans. Between the layers put 2 cloves of garlic, 1/3 cup of sugar, 1/3 tbsp. spoons of salt (incomplete teaspoon) and 1 part tsp of 6% vinegar. And so to the top, not reaching 2 cm from the neck of the can.

On top put another 1 clove of garlic and pour boiling water over it. Roll up, wrap and leave to cool.

Bulgarian Stuffed Peppers

Would need:  4.3 kg of sweet pepper, 2.8 kg of tomatoes, 600 g of onions, 4 kg of carrots, 150 g of parsnip root, 150 g of parsley and celery roots, 50 g of dill, 100 g of parsley and celery. In addition, 100 g of salt and sugar, 15 g of hot red pepper and 10 g of black pepper.

Pepper wash, remove the seeds. Blanch the fruit for 2-3 minutes in boiling water and cool in cold water.

Onions clean, cut into rings and fry in vegetable oil until golden brown.

Remove roots, cut into slices 3-4 mm thick or diced and fry separately in vegetable oil.

Roasted roots, onions and chopped greens mix and pour half the norm of salt.

The resulting stuffing tightly fill the peppers.

Chop the tomatoes and heat to boil. Add sugar, salt, red and black pepper.

Cook the tomato mass on low heat for 5 minutes. Then pour it into the peppers laid in jars.

Sterilize in boiling water for 50 minutes, roll up.

Pepper in oil

For brine will require:  3 liters of water, 2 cups of sugar, 2 tbsp. tablespoons of salt (with a hill), 0.5 l of 2% vinegar, 0.5 l of vegetable oil, bay leaf, peppercorns.

Combine all the ingredients for the marinade and boil.

Wash the Bulgarian pepper (do not choose seeds and do not remove the stems), pierce with a fork and put in boiling marinade. Boil for 20-25 minutes, put in jars and roll up.

In the fall there is a new sorrel crop, and cucumbers still bear fruit. This will give us the opportunity to make a delicious billet.

Cucumber sorrel broth

Would need:  2 kg of cucumbers, 300 g of sorrel, 1 l of water, 5 umbrellas of dill, 100 g of sugar, 2 tbsp. spoons of salt.

Pour cucumbers with hot water and then put in cold water. After that, put the cucumbers in prepared jars with dill.

Washed sorrel pour boiling water, boil for 2-3 minutes. Strain the broth, rub the sorrel through a sieve, combine with the broth, add sugar, salt and boil again.

With boiling mass pour cucumbers 3 times, hold for 5 minutes, roll up.

Tomatoes "Dessert"

For the marinade 0.5 liters of water will need:  1 teaspoon salt, 3 teaspoons sugar, 1-2 bay leaves, 2-3 black peppercorns, 3-4 clove buds, a pinch of cinnamon.

Water with spices and boil for 3 minutes, cool and strain. Then add to the marinade 3 tbsp. spoons of 6% vinegar and 1 tsp of vegetable oil.

Put tomatoes in slices of tomatoes in one-liter jars, put a slice of onion on top, pour the marinade and cover with lids. Sterilize 5-10 minutes, roll up.

Any vegetable caviar is a great addition to meat dishes, pasta or cereals. It is also a sandwich spread, a snack and a good help to those who are fasting.

Carrot Caviar

Would need:  5 kg of carrots, 3 kg of tomatoes, 1 kg of sweet pepper and onions, 1 pod of hot pepper, 250 g of sunflower oil, 2 tbsp. spoons of salt and 3 tbsp. spoons of sugar.

Mince all the vegetables, add butter and cook for 2 hours. At the end of cooking, add salt and sugar.

Hot caviar poured into jars, roll up, wrap and leave to cool.

Beetroot Caviar

Would need:  2 kg of beets, 3 kg of red tomatoes, 6 bell peppers, 3 pods of bitter pepper, 1 cup of grated garlic, 1 cup of vegetable oil, salt to taste (approximately 5 tsp. Spoons).

All vegetables skip individually through a meat grinder. Pour the oil into the pan, put the beets, simmer for 30 minutes. Then add tomatoes and simmer another 30-40 minutes, then pepper, simmer 20 minutes, garlic, simmer 10 minutes.

Hot-spread caviar in prepared jars, roll, wrap and leave to cool completely.

Caviar from mushrooms and vegetables

Would need:  1 kg of Bulgarian pepper, carrots, tomatoes, onions, 3 liters of boiled mushrooms, 250-300 g of vegetable oil, salt and black pepper to taste.

All skip through a meat grinder, add butter, salt and pepper to taste and simmer for 2 hours, stirring.

Spawn hot caviar in prepared jars, roll up, wrap and leave to cool completely.

Homemade ketchup is different from the store in that you can always cook it to your liking by adding your favorite spices and making it more or less spicy.

Homemade Ketchup

Option number 1

It will take: 5 kg of tomatoes, 1 cup of chopped onion, 160-200 g of sugar, 30 g of salt, 1 cup of vinegar, 1 tsp of ground black pepper.

Tomatoes, along with chopped onions, steam under a lid and rub through a sieve. Got to reduce to half.

Put spices in the gauze bag (clove, allspice) and place in a boiling mass.

Add salt, sugar, vinegar, pepper and cook for another 5-7 minutes. After that, remove the spices, and pour the hot ketchup ready into the prepared jars and immediately roll up.

Option number 2

It will take: 2 kg of very ripe tomatoes, 500 g of sweet red pepper and onions, 1 cup of sugar, salt to taste, 200 g of vegetable oil, 1 tbsp. spoon of hot red pepper, 1 tbsp. spoon of mustard powder.

All vegetables can be cut, and you can skip through a meat grinder (as you like). Mix everything and cook for 2 hours.

Hot ketchup pour in prepared jars and immediately wrapped.

Adjika

This not too spicy and salty adjika is suitable both as a seasoning and as a snack, as well as spreading sandwiches.

Would need:  3 kg of tomatoes, 500 g of onions, carrots, bell peppers and apples, 1 cup of sugar, 500 g of vegetable oil, 1.5 tbsp. spoons of salt, 20 g of garlic, 1 tbsp. spoon of red ground pepper.

All vegetables, rinse, remove seeds, stems and mince. All mix and cook for 3 hours.

Hot pour adjika into prepared jars, roll up. Turn the jars upside down, wrap and leave to cool.

Store in a cool place.

And we will finish today's conversation with another very successful piece that will help you out at any moment.

Soup "Country"

Would need:  1.5 kg of cabbage, 1 kg of green tomatoes, 1 kg of Bulgarian pepper (preferably red), 600 g of onions, 700 g of carrots, 300 g of sour apples. In addition, 2 tbsp. spoons of salt (with a small slide), 3 tbsp. spoons of sugar (also with an average hill), 1.5 cups of vegetable oil, 1 tsp. of 70% acetic essence.

If you add beets to the billet, you get the basis for a delicious borscht.

All vegetables clean, wash and shred.

At the bottom of the pelvis, put salt, sugar, 20-30 black peppercorns, pour in oil. Put the chopped vegetables and bring to a boil. Reduce heat and simmer for 20 minutes. Then pour vinegar and boil for another 10 minutes.

Boiling mass spread in prepared jars, immediately roll up, turn and leave to cool.

From the specified number of products out 7 cans of 0.7 liters.

In winter, it will be enough to drop potatoes cut into 2 cubes of boiling water, add 2-3 bouillon cubes. After the potatoes are ready, put a jar of billet, bring to a boil and cook for 3-5 minutes.

As a result, get a delicious fragrant soup, when serving on the table, add to each portion of fresh herbs and a spoonful of sour cream.

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I advise you to prepare a marinated tomatoes recipe, I am sure that you will certainly take this proven recipe for a note. Put spices in the prepared jar: dill, parsley, currant leaves, horseradish leaves, bay leaf, peppercorns. Washed ripe, but hard tomatoes cut into 2-4 pieces, depending on the size. Tomatoes put in a jar, chopped onion, parsley leaves.

Cooking:

• Washed ripe, but hard tomatoes cut into 2 - 4 parts, depending on the size.
• Tomatoes put in a jar, chopped onion, parsley leaves.
• The first time for 10 - 15 minutes pour boiling water.
• The second time I pour the marinade.

Marinade to 1 liter of water:

• 3 tablespoons of sugar,
• 1st ct. spoon of salt. 80 g vinegar 9%

I cook the marinade until the first time tomatoes are covered with boiling water. But you can add all the ingredients to this water and you will also get marinade.

In the jar pour as many spoons of vegetable oil, how many liters of the bank: 1 liter jar - 1 spoon, etc. Close the jars as soon as pour boiling marinade. Roll up the metal cover. If you do the prescription, then you do not need to sterilize. Tomatoes turn out plump and tasty.

Here is another option:

2. "Winter King" - cucumber salad for the winter (sterilization is not required!)

This is one of the most common cucumber salad recipes for the winter. Cheap and angry. Delicious and simple salad - the products for it are very simple, and easy to prepare. It is important to withstand proportions, then it will turn out tasty - you will yum! A bright green color of lettuce will delight your eye in winter.

The beauty of this salad is that in it, even in winter, the taste and aroma of fresh cucumbers will remain, as if they had just been picked in the garden. Now you roll up such a salad, and in the winter you will enjoy its freshness and praise yourself.

• Fresh cucumbers - 5 kg
• Onions - 1 kg
• Dill greens (optional) - 300 g
• Vinegar 9% - 100 ml
• Sugar - 5 tbsp. spoons
• Salt - 2 tbsp. spoons
• Black pepper (peas) - to taste

Rinse the cucumbers well, you can soak for 1 hour in cold water, cut into rings. Onion peeled and washed, cut into half rings. Put cucumbers and onions in a large bowl. Salt and let stand for 30 minutes to give the cucumbers juice.

Dill (optional), wash and finely chop. In a large saucepan, mix vinegar, sugar and pepper. Add these vegetables, mix them thoroughly. Put the pan on a small fire, bring to a boil, stirring occasionally. When the cucumbers change color a little, remove the salad from the heat and quickly decompose into sterilized jars.

Banks need to be filled to the top so that the marinade completely covers the cucumbers. Spin the salad, turn it upside down and wrap it before cooling (sterilization is not required). Cucumber salad for the winter. "Winter King" is ready. (It turns out 6 liter jars.)

Here is another option:

3. Salad "Beware of Vodka"

• 1 kg of cabbage
• 1 kg of carrots
• 1 kg of onions
• 1 kg of pepper
• 1 kg of tomatoes
• 1 kg of cucumbers
• 5 tsp salt
• 5 tablespoons sugar
• 1 tbsp. Oil
• 1 item of axus

All cut into strips, pour oil, vinegar, cover with sand and salt, mix and let stand for 1 hour.

Put to boil, after boiling, boil no more than 10 minutes.

Arrange the banks evenly with the marinade. Roll up

4. Cabbage in Guri. Very tasty and like men.

The cabbage recipe that my husband loves very much.

Ingredients:

• a head of white cabbage
• beet,
• garlic,
• bitter pepper pod,
• black pepper,
• salt,
• boiling water

Cooking:

1. We cut a head of cabbage with pieces, together with a stalk, cut beets into circles, peel the garlic, cut into pieces bitter pepper.
2. In a deep pan, fold in layers: pieces of cabbage, then beet mugs, then garlic cloves and pieces of mountains. pepper, pepper, black. peas. So put layer by layer so that to the edges of the pot where we put all this there was still some free space up about 5 cm.
3. Boil water in another saucepan and put salt into it, the brine should turn out a little saltier than you prefer to salt the broths of the first courses.
4. Fill the layers of vegetables with hot brine, put the oppression in the form of an upturned plate and close the lid. After 4-5 days the cabbage is ready.
5. Pickle from under it is similar to beet kvass, and it is also very useful for gut. Try to cook, enjoy your meal!)

5. Beans in Tomato!

Canning beans in a tomato is very simple.

For cooking you will need:

• 1 kg of beans (of any kind);
• 3 kg of tomatoes;
• 3 tsp. Sahara;
• one ? tsp salts;
• 8 grains of allspice;
• half a pod of hot pepper;
• 2 bay leaves.

Cooking:

Before you start cooking the recipe, the beans must be soaked for four hours in water. Then the beans are poured into a wide saucepan. Four liters of water are added there, 1 is added? tsp salt, sugar and put to boil on low heat, not forgetting to stir. After half an hour of boiling the beans, the beans fall back into a colander.

To make tomato puree, tomatoes are scalded with boiling water, peeled and rubbed on a sieve or turned through a meat grinder. Cooked beans are mixed with tomato puree in a saucepan. To them is added crushed hot pepper, sweet peas and they are boiled for about 20 minutes.

At the end of cooking put a bay leaf. The beans in the tomato are decomposed into sterilized small glass jars and rolled.

6. Eggplant marinated "under the mushrooms." Fingers Lick!

Ingredients:

• 5 kg eggplant,
• 3 tablespoons salt,
• 0.5 kg of onion,
• 4-5 heads of garlic,
• vegetable oil, odorless.

For brine:

• 2 glasses of water
• 0.5 cups 6% vinegar,
• bay leaf,
• 6-8 pieces black peppercorns.

Cooking:

1. Wash eggplants and peel them (mandatory), cut them into small plump strips, like mushroom legs.
2. Fold in a wide bowl so that it is convenient to mix.
3. Salt with 3 tablespoons of salt, let stand for 2 hours, so that brown juice comes out of them.
4. While the eggplants are resting, we will prepare onions and garlic. These vegetables are peeled, washed and dried. Onion cut into half rings, and cloves of garlic in half.
5. Pour 2 tablespoons of vegetable oil into a frying pan, heat it up, now take a little eggplant and squeeze them with both hands, put it in the heated oil and lightly fry on both sides. Just want to say that you should not impose a full frying pan, and fry eggplants is a thin layer.
6. It is also not necessary to fry them, only slightly to grab.
7. Put the fried eggplants in a saucepan with a layer of 3-4 cm, and on the top put some of the chopped onion and garlic. And so on, a layer of roasted eggplant-onion-garlic, until all the vegetables are gone.
8. Now prepare the pickle. Pour 2 cups of water into the container, add black peppercorns, bay leaf and 1/2 cup of vinegar. Boil and pour this brine eggplant. Cover with lid when cool to put in the refrigerator for 1.5-2 days. I usually keep eggplants under the mushrooms for two days. The aroma from this saucepan is such that it just drools.
9. If you want to close the marinated eggplants under the mushrooms for the winter, then they should be decomposed into a clean 0.5 liters. cans, sterilize 15 minutes, roll up the lids.

7. Marinated cabbage - 3 types:

1.) Pickled cabbage in Lyons. Chopped cabbage a bit crushed. We put in a jar in layers: cabbage, parsley, carrots, peppers, garlic (your tastes and fantasy).

2) Mosaic. Cabbage, red pepper, green, yellow, carrots - all cut into a square, mix all the vegetables in the pelvis, add the parsley, dill, garlic, add to the jar and pour the brine.

3) Acute. The cabbage is chopped finely, spicy red pepper + parsley + cumin + small carrots are added into small cubes + garlic (your taste by quantity), mixed in a pelvis and in jars. Fill the same brine.

Brine: 3 liters of water + 2 tablespoons, sugar +3 tablespoons, salt + cloves + bell pepper + laurel. sheet-all boil, cool + 2 tbsp. grow oil + 3-4 st.l. essences pour cans. Pickle in all the banks poured the same. Cabbage is ready in 3 days. Store in a cool place.

This pickled cabbage usually does not change color. Sour-darken.

8. Tomatoes "Just class", pickled without sterilization.

For one two-liter jar:

• 2 kg. tomatoes,
• garlic head,
• 1 tsp acetic essence.

• 1 liter of water
• 2 tbsp. spoons without a hill of salt,
• 6 tablespoons with a small pile of sugar,
• 7 black peppercorns,
• 7 studs
• a pair of leaves of black currant,
• 2 small umbrellas of dill (not more).

Pickled Tomatoes Recipe:

My tomatoes, cut the stalk. If you try to cut carefully, without hitting the skin, then the tomatoes will not crack when pouring the marinade, but if the skins and burst - this is even for the better, so tomatoes better soaked with marinade. We put a piece of garlic clove into each tomato

Cooking brine: for 1 liter of water 2 tablespoons without a hill of salt and 6 tablespoons with a hill of sugar.

Add spices, boil for 10 minutes. Tomatoes are tasty even without seasonings, with garlic alone, but I strongly recommend adding carnation, it gives the brine a sweet aroma.

Then pour the water from the can with the tomatoes and immediately fill it with boiling brine. In each jar add a teaspoon of vinegar.

Close the sterilized lids. Roll up, turn upside down, wrapped in towels, and preferably in a blanket and withstand until completely cool. Additional sterilization is not required.

In this recipe, tomatoes turn out to be very tasty, sweetie, and the pickle is awesome!

Now about the little things: if you roll in three-liter jars - your marinade will be calculated for 1.5 liters of water, you get 3 tablespoons. tablespoons of salt without any slides (or 2 tablespoons with a small slide) and 9 tablespoons with a small slide of sugar.

On liter jars - 400 ml of water, 1 table spoon of salt and 3 table spoons with a hill of sugar.

9. Korean Eggplant

Cut 4 kg of eggplant into long strips, salt well into bitterness and leave for half an hour. We pound 1 kg of carrots on a grater for Korean carrots; cut 1 kg of colored pepper into strips; 1 kg of onion in half rings; chop 100 g of garlic

Mix vegetables. Add 1 pack of seasoning for eggplant in Korean + half a glass of sugar, 50 g of vinegar 9% mix and leave for 5 hours, stirring occasionally.

Fry eggplant in vegetable oil and cool.

Then everything must be combined, mix well, add greens. Arrange the banks and sterilize depending on the size of the cans. Roll up wrap.

We continue to make delicious preparations for the winter of vegetables. In this article, selected recipes for delicious vegetable snacks for the winter. howprepare a snack of carrots and apples for the winter, recipe blanks for the winter with the photo step by step, read on.

Preparations for the winter: snacks from vegetables

A spicy snack of apples with carrots is suitable for boiled vegetables and baked meat.

Recipe for a Carrot and Apple Snack

Ingredients:

• 300 gr. carrots
• 500 gr. apples
• 20 gr. horseradish

To fill:

• 0.5 liters of water
• 1 tsp salt
• 1.5 tsp. Sahara

Cooking method:

1. Wash and peel carrots.

2. Grate carrots on a medium grater.

3. Apples wash.

4. Grate the apples on a coarse grater.

5. Horseradish mince or grate.

6. Banks sterilize.

7. Fill the jars with a mixture of horseradish, apples and carrots.

8. Prepare the fill. Boil water with salt and sugar. Pour boiling pot.

9. Cover banks with lids.

10. To sterilize 1 l jar for 15-20 minutes.

11. Banks roll up and cool at room temperature. Store snack in a cool place.

Eggplant Appetizer Recipe "About the Race"

Ingredients:

• 5-6 kg eggplant
• 3 heads of garlic
• 10 pieces. red bell pepper
• 6 pieces bitter red pepper
• 1.5 kg of tomatoes
• 0.5 liters of vegetable oil
• 200 ml apple cider vinegar

Cooking method:

1. Wash eggplants and chop them into slices.
2. Sprinkle the eggplants with plenty of salt and leave for 2 hours for bitterness to come out.
3. Squeeze the eggplants and fry in vegetable oil.
4. Bitter and bell pepper mince or chop a blender with the seeds.
5. Separately mince tomatoes with garlic.
6. Mix the tomato and pepper pieces.
7. Boil the resulting sauce for 5-10 minutes.
8. Pour vinegar into the sauce, add salt to taste.
9. Banks sterilize.
10. At the bottom of the sterile cans lay out a layer of eggplant, then 3 tbsp. l sauce and eggplant again.
11. Fill the jars alternating eggplant and spicy sauce.
12. Cover the jars with lids and sterilize for 20 minutes.cover with lids and set to be sterilized for 30 minutes.
13. Roll up banks covers, wrap  blanket and leave to cool. Store snack in a cool place.