Many of us remember those times when canning salads was one of the few ways to preserve the taste of your favorite vegetables, so that your family could enjoy a delicious snack during the harsh Russian winters. Years go by, times change, and young housewives increasingly prefer frozen vegetables, but real modern housewives always make various salads for the winter to make life easier in the kitchen.

After all, you must admit that when you prepare the first and second, there is not always enough time to prepare the salad. And so, open a jar of pepper salad or eggplant salad, and a complete lunch is ready! Dear friends, I bring to your attention delicious winter salads that I have been preparing for many years. All recipes have been personally tested by me and tested by my friends.

Here we will present both Soviet recipes that my mother and grandmother use, as well as modern recipes for preserving salads for the winter. If you have your own interesting salad recipes for the winter, please tell us about them in the comments.

Eggplant salad for the winter with rice

Let's prepare an eggplant salad for the winter with rice, and the company of proud eggplants and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. This winter salad with rice and eggplant is an excellent appetizer and a complete vegetable dish. Especially a winter eggplant salad for the winter with rice will be relevant during Lent: you just need to heat the contents of the jar and a hearty lunch is ready! Recipe with photo .

Green bean salad with zucchini

I offer you a new recipe for a salad with a lid made from green beans with zucchini, tomatoes, carrots and onions. The combination of tender zucchini pulp, juicy beans and sauteed vegetables gives the preserve an incredibly refined taste. Recipe with photo.

"Moscow" salad for the winter from vegetables

I wrote how to prepare a “Moscow” salad for the winter from vegetables.

Salad with cabbage and apples for the winter

Cabbage, carrots, onions, peppers, tomatoes and apples - these ingredients go well together to create a delicious and beautiful salad. I’ll tell you even more - you can close this salad with cabbage and apples for the winter. Believe me, this preservation will pleasantly surprise all vegetable lovers. The salad can be served as an appetizer, or can be used as a side dish - it goes well with any meat dish. How to cook, see.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization is a delicious homemade salad, easy to prepare and accessible to everyone. You don't need much time for this recipe. You just need to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. How to cook, see.

Winter vegetable salad “Galya”

We are preparing a very tasty vegetable salad for the winter. Thanks to the large number of vegetables, the preservation turns out very juicy and aromatic. It goes well with main courses of meat, poultry or fish. This vegetable appetizer will be an excellent addition to side dishes of potatoes, rice or pasta. Let's see how to cook.

Winter cucumber salad “Lady fingers”

This recipe has many advantages. Firstly, this cucumber salad for winter turns out to be very tasty. Secondly, it is prepared very simply and relatively quickly. Thirdly, not only medium-sized cucumbers, which are usually canned, are suitable for it: you can make such a salad from overgrown cucumbers for the winter. And fourthly, this preparation has a very beautiful and delicate name - “Lady fingers” (due to the shape of the cucumbers). How to prepare winter cucumber salad “Lady fingers”, see.

Vegetable salad for the winter in Kuban style

This time I want to introduce you to a vegetable salad for the winter with eggplants and zucchini, as well as peppers and tomatoes. As you understand, this combination of ingredients is simply doomed to success! By the way, this preservation is called a vegetable salad for the winter in Kuban: that’s how it was written in my mother’s cookbook. So this recipe was tested in our family many years ago and is loved by everyone. Let's see how to cook.

Zucchini and cucumber salad with chilli ketchup

I present to your attention a new salad of zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the “golden mean” in the recipe and added vegetables 50/50. The recipe for a salad of zucchini and cucumbers is quite simple, but in order for the cucumbers and zucchini to be crispy when finished, you need to tinker with sterilizing the jars with the preparations. See recipe with photo.

Bell pepper salad for the winter with carrots

I really love simple canning - when the ingredients are available, and the cooking process itself is quite easy, and the end result is tasty and very appetizing. The recipe for bell pepper salad for the winter with carrots, which I want to tell you about, is just like that. It’s truly a pleasure to prepare – without sterilization, simply and quickly. See recipe with photo

Cabbage salad for the winter “Ryzhik”

A simple and tasty winter salad from Ryzhik cabbage (without sterilization) will appeal to all fans of winter preparations. You can see the recipe with step-by-step photos.

Tell me, do you close cucumber salad for the winter? I really like this idea: open the jar and you have an excellent snack or delicious side dish. There are quite a lot of recipes for such preservation, but this year I decided to start with a salad of cucumbers, onions and dill for the winter with the funny name “Gulliver”.

I really liked that the process is simple, and although the cucumbers need to infuse for 3.5 hours, all other steps do not require much time. In addition, this cucumber and onion salad for the winter is without sterilization, which also greatly simplifies the recipe. You can see how to prepare a cucumber salad for the winter with “Gulliver” onions.

Zucchini salad for the winter with tomato paste and garlic

If you like simple zucchini preparations for the winter, then you will certainly like my winter zucchini salad with tomato paste and garlic. The beauty of this winter zucchini salad recipe lies in its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

The famous “Latgale” cucumber salad for the winter

If you need a simple and tasty recipe for cucumber and onion salad for the winter, then be sure to pay attention to this “Latgale” cucumber salad. There will be nothing unusual in the preparation itself; everything is quite simple and quick. The only point: the marinade for this Latgalian cucumber salad includes coriander. This spice gives the salad a special taste, highlighting the main ingredients very well. You can see the recipe with photos.

If you are looking for a light cucumber salad for the winter, then this recipe is exactly what you need! Marinated cucumber salad for the winter with bell peppers, carrots and onions will satisfy even the most sophisticated fans of seasonal preserved cucumbers. I am sure that this winter cucumber salad in jars will be very popular: it turns out both beautiful and very tasty. Look at the recipe with photos.

Cauliflower salad for the winter with bell peppers and onions

How to prepare cauliflower salad for the winter with bell peppers and onions (recipe with step-by-step photos), I wrote .

Eggplant salad for the winter “Autumn”

You can see how to prepare an “Autumn” eggplant salad for the winter.

Green tomato salad for the winter “Tsvetik seventsvetik”

Recipe for green tomato salad for the winter “Tsvetik seven-flowered”, you can see .

A very tasty and spicy zucchini salad will appeal to all fans of sweet and sour marinades. The zucchini in the salad turns out crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step-by-step photos .

You can see the recipe for the famous Uncle Bens zucchini salad.

Cucumber salad for the winter in Georgian style

I wrote how to prepare a cucumber salad for the winter in Georgian style.

Eggplant salad for the winter “Vkusnotiischa”

I have been using this recipe for eggplant salad for the winter for several years now, and every time I am very pleased with the result. Firstly, I like the way of preparing this blueberry salad - it’s simple and fast enough, there is no sterilization, and preparing the ingredients does not take much time. Secondly, the salad turns out to be very bright and appetizing, so you can safely offer it not only to your family, but also to your guests. See recipe with photo.

Beetroot salad for the winter “Alyonka”

A very tasty and simple beet salad for the winter with a beautiful Russian name “Alenka” will appeal to all fans of not only beets, but also vegetable salads. Check out the recipe .

Winter vegetable salad “Beware, vodka!”

A very simple and tasty winter salad that will appeal to all fans of classic preserves. Simple and convenient proportions, a balanced amount of spices and vinegar make this salad one of the favorite types of preserves among my many relatives. Recipe with step by step photos.

Zucchini salad for the winter “Riddle”

Do you know why the salad has this name? Because in its finished form, it is very difficult for the uninitiated to guess that this homemade preparation contains zucchini - their taste is not felt at all. I wrote how to prepare a salad .

Winter salad from eggplant and beans

The debate about the usefulness or complete lack of vitamins in canned vegetable salads continues. Allegedly, heat treatment, one way or another, kills most of the beneficial microelements in them. Whether this is true or not, a salad in a vase on the table in winter, or vegetable seasoning for meat or poultry, perfectly complement the winter menu, which is sparse in vitamins and color. And besides, it's delicious. So why not, contrary to other people’s opinion, make several jars of such pickles, especially if the vegetable harvest at the dacha was a great success?

Canning salads

: preparing jars

These are the subtleties of canning salads that may come in handy in your work. To prepare the dishes (jars), wash them thoroughly with baking soda. Then rinse thoroughly. It is better to place jars for sterilization in the oven. They are placed in a 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 complete.

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 for 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 recipe for a rainbow canned vegetable salad. For it you will need small strong cucumbers, tomatoes, sweet bell peppers of different colors, 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 of citric acid.

We talk about the amount of acid and other volumes per 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.

Winter salads from vegetables are the best option for light dishes for the winter table, because in its preparation you can experiment and prepare different options, since the ingredients can be very diverse, you can combine all types of vegetables in several combinations.

To prepare salads for the winter from vegetables, you do not need to take special courses, the main thing is to prepare all the vegetables in advance, cut them and preserve them correctly. Then find a suitable place where the salads will be stored throughout the winter.

It is important that the blanks can be stored for a long time, for this you need to follow the following recommendations:

Wash all vegetables and other ingredients thoroughly before cooking, make sure that the seaming jars are intact and without any defects. Then your salads will last throughout the winter and retain their original taste.

Basically, such salads are made from zucchini, eggplant, carrots, tomatoes and other vegetables, which are always easy to get; they can be canned all together, or some separately, it all depends on your tastes and preferences. Maybe someone will even come up with something of their own.

How to prepare winter salads from vegetables - 15 varieties

This salad itself is very tasty, but it can also be used as a basis for preparing bean soup, and can be used as a side dish for any meat dish. A salad with beans will always come in handy in winter.

Ingredients:

• Beans - 1 kg
• Onion - 1 kg
• Carrots - 1 kg
• Tomatoes - 1 kg
• Salt - 1.5 tbsp. spoons
• Sugar - 2.5 tbsp. spoons
• Table vinegar (9%) - 0.5 tbsp. spoons in a jar
• Vegetable oil for frying.

Preparation:

1. The beans need to be soaked overnight.
2. Chop and fry tomatoes, carrots and onions, all separately.
3. Cook the pre-soaked beans for 15-20 minutes from the moment of boiling, after which we add the fried vegetables. Add sugar and salt to the resulting mass and simmer over low heat for an hour and a half, stirring all the time. You can add water if the mixture is too thick.
4. Place the finished hot mass into 1-liter jars and add 0.5 tbsp to each. spoons of vinegar.
5. Roll up the jars with lids.

Salad ready. Bon appetit!

Almost everyone prepares eggplant lecho for the winter, as it retains its beneficial properties for a long time, contains many vitamins and is suitable for any feast. This salad is also quite simple to prepare and does not take much time.

Ingredients:

• Eggplants - 2 kg
• Sweet pepper - 0.5 kg
• Carrots - 0.5 kg
• Onions - 5 pieces
• Garlic - 5 cloves
• Ripe tomatoes - 1 kg
• Salt - 2 tbsp. spoons
• Sugar - 100 grams
• Vinegar - 100 grams
• Vegetable oil - 200 ml

Preparation:

1. Chop the tomatoes and blend them into tomato juice with a blender (you can do this with a juicer).
2. Prepare the vegetables, cut the onions and peppers into half rings, cut the eggplants into large pieces, and grate the carrots.
3. Pour the vegetable oil into a bowl and heat it over the fire, add the carrots and onions, mix, add a little salt and simmer for about five minutes, stirring occasionally. It is important to select a container for stewing in advance so that all the vegetables can fit in it.
4. Then add all the remaining ingredients to the container, add the remaining salt and sugar, except vinegar and garlic, simmer for 30 minutes, stirring occasionally.
5. After half an hour, add vinegar and squeeze out the garlic, leave to simmer for another 10 minutes.
6. We wrap the finished lecho into jars.

A winter salad of cucumbers, carrots and cauliflower is a great option to diversify your home table menu, because this dish is not only tasty, but also filled with many useful substances. Simple vegetables and great taste.

Ingredients:

• Cauliflower - 1 kg
• Carrots - 2 pieces
• Cucumbers - 0.5 kg
• Garlic - 1 head
• Dill
• Bay leaf - 2 pieces
• Hot pepper - 1 piece
• Celery - 1 branch
• Allspice - 5 peas
• Salt - 2 tbsp. spoons
• Sugar - 2 tbsp. spoons
• Vinegar 9% - 3 tbsp. spoons

Preparation:

1. We thoroughly wash the cabbage and divide it into small inflorescences. Wash the cucumbers too and cut off the ends. Peel the carrots and cut into circles.
2. Place dill, bay leaf, garlic, celery and hot pepper in a sterile jar. After this, tightly lay out the cabbage, cucumbers and carrots.
3. Prepare the marinade, add salt and sugar to 1.5 liters of liquid and wait until it boils. Fill the contents of the jars with hot marinade and leave for 15 minutes. Then pour the marinade back into the pan and wait until it boils again. Then remove from heat and add vinegar, pour into jars again, add spices. Cans can be rolled up.
4. We turn the jars upside down, insulate them and keep them like that for 24 hours.

The salad is ready to eat.

This salad can be served as an additional dish or as a main dish, because it is very filling due to the rice that is added to the salad.

Ingredients:

• Sweet pepper - 1 kg
• Carrots - 1 kg
• Onions - 1 kg
• Tomatoes - 2.5 kg
• Vegetable oil - 0.5 liters
• Rice - 1.5 cups
• Sugar - 1 glass
• Salt - 3 tbsp. spoons
• Vinegar 9% - 4 tablespoons

Preparation:

1. Cut the pepper into strips, grate the carrots on a coarse grater, cut the onion into half rings, and pass the tomatoes through a meat grinder.
2. Add peppers, carrots and onions to the tomatoes, add vegetable oil, stir and cook for 45 minutes, stirring.
3. Next, add boiled rice, a glass of sugar and salt, mix and cook for another 30 minutes.
4. Add vinegar and remove from heat.
5. Place in jars and sterilize for another 20 minutes.

Salad ready.

Beetroot has always been considered a very healthy vegetable; it has been used in folk medicine for various infusions and medicines. Beetroot salad is always useful in the home menu and diversifies it.

Ingredients:

• Tomatoes - 1.5 kg
• Sweet pepper - 0.5 kg
• Hot pepper - 1 piece
• Onions - 1 kg
• Peeled beets - 2 kg
• Vegetable oil - 250 grams
• Salt - 1 tbsp. spoon
• Sugar - 75 grams
• Garlic - 100 grams
• Vinegar - 100 grams

Preparation:

1. We cut the tomatoes into small cubes, cut the pepper into strips, cut the onion into half rings, and chop the hot pepper very finely.
2. Mix the vegetables in a saucepan and place on the fire; it is better to choose dishes with a thick bottom so that the vegetables do not burn to the bottom.
3. We grate the beets, you can use a grater for Korean carrots, and add them to our vegetables, also add salt, sugar and vegetable oil, mix everything and boil for 1 hour.
4. After an hour, add vinegar and finely chopped garlic, mix and let simmer for another 10 minutes over low heat.
5. We pack the salad into jars and roll it up for the winter.

Tomatoes are always an essential component of any feast; they go well with potatoes and meat dishes, and sometimes you even just want to eat something tomato-based. This preparation will fit right into the winter table menu.

Ingredients:

• Red tomatoes - 3 kilograms
• Carrots - one kilogram
• Granulated sugar - 300 grams
• Table salt - 100 grams
• Bay leaf - 3-4 pieces
• Peppercorns - at your discretion
• Table vinegar - 2 tbsp. l.
• Sunflower oil - half a liter

Preparation:

1. We cut all the vegetables included in the composition not too finely.
2. Dump everything into a container, add granulated sugar, salt, bay leaves and peppercorns, pour everything in with vegetable oil, stir and boil for half an hour from the moment it boils, at the end add acetic acid.
3. Pour into containers while not cooled and twist.

The salad is simply a fairy tale, absolutely everyone will love it, it is easy to prepare and store. Both adults and children love him.

Ingredients:

• Tomatoes - 3 kilograms
• Bell pepper - one kilogram
• Carrots - 100 grams
• Onion heads - one kilogram
• Vegetable oil - 300 ml
• Table vinegar - 180 ml
• Table salt - 100 grams
• Sugar - 300 grams

Preparation:

1. We cut all the vegetables included in the composition.
2. Pour vinegar over the chopped onion and leave to stand.
3. Pour oil and a glass of water into the container, wait for the oil to boil.
4. Dump carrots, pickled onions, peppers and tomatoes into it, stir, add sugar, salt and steam for forty minutes.
5. Everything can be laid out in containers.

If you have no idea where to put those zucchini that you collected from the garden, then you can cook Mother-in-law’s tongue, it will delight your family in the cold winter. Zucchini belongs to the group of the most useful products.

Ingredients:

• Peeled zucchini - 3.5 kilograms
• Large carrots - 3 pieces
• Garlic - one hundred grams
• Ground red pepper - 0.5 or 1 teaspoon
• Sugar - 200 grams
• Table salt - 2 tbsp. l.
• Apple cider vinegar - 180 grams
• Tomato paste - half a kilogram

Preparation:

1. We cut the zucchini into pieces so that they are shaped like a tongue, grate the carrots with a coarse grater, crush the garlic with a garlic press, add red pepper, sugar, add vegetable oil, add salt, it should be coarse, vinegar and tomato paste.
2. Stir everything thoroughly and add the zucchini there, cook for exactly one hour.
3. Then we take a container and put our brew there and roll it up.

Bon appetit.

Our version of the salad is best suited as an appetizer for strong drinks. after all, cucumbers have always been, are and will be the most popular product at any feast.

Ingredients:

• Cucumbers of any size - 3 kilograms
• Onion heads - half a kilogram
• Table salt - 30 grams
• Garlic - five heads
• Peppercorns - to taste
• Lits bay - to taste
• Table vinegar - 150 grams
• Vegetable oil - 200 grams

Preparation:

1. The cucumbers need to be peeled and cut into medium pieces, cut the onions into half rings and add to the cucumbers, sprinkle with salt.
2. Cut the garlic into slices and mix with cucumbers and onions, wait twenty minutes.
3. Add spices such as bay leaf and peppercorns, pour vinegar over everything and leave for fifteen minutes.
4. Place the finished mass into jars and roll up.

The Beware of Vodka salad is perfect for the New Year holidays, and there are quite a lot of them, so it’s worth preparing more of it.

Ingredients:

• Tomatoes
• Sweet pepper
• Carrot
• Onion heads
• Cucumbers
• Cabbage
• All for one kilogram.
• Table salt - five teaspoons
• Sugar - five teaspoons
• Vinegar essence 70% - 32 ml
• Water - one glass
• Vegetable oil - 250 ml

Preparation:

1. We wash and peel the vegetables and sterilize the jars.
2. Chop all the ingredients, grate three carrots on a medium grater, dump everything into a large container and mix.
3. Add salt, granulated sugar, vegetable oil, and essence diluted with a glass of water to the mixture. You can use 9% vinegar, then without diluting with water, simply pour 250 ml. Mix everything again.
4. Leave to infuse for 1.5 - 2 hours. The salad will release juice, which must be poured through a sieve into a separate pan and brought to a boil.
5. After this brine, pour the mixture with vegetables and stir.
6. We put everything on the stove and wait for it to boil, then steam for 15 minutes.
7. Place in jars mixed with brine and roll up.

Some people like canned vegetables, but without adding oil, as they consider it not particularly healthy. This salad is just right for such people.

Ingredients:

• Cucumbers - one kilogram
• Tomatoes - one kilogram
• Onion heads - three onions
• Bell pepper - half a kilogram
• Table salt - one tbsp.
• Sugar - 1.5 tbsp.
• Acetic acid 70% - one tbsp.

Preparation:

1. The cucumbers are cut into slices and placed on the bottom of the container, sprinkled with peppercorns.
2. The tomatoes are also cut into slices and placed on top of the cucumbers.
3. The onion is also chopped and placed on top of the tomatoes.
4. The pepper is chopped and placed in a layer on top of the onion.
5. Layers can be repeated.
6. We make a brine, per liter of water one tablespoon of salt, one and a half heaped tablespoons of sugar, boil.
7. Add a tablespoon of acetic acid to the hot brine.
8. Pour the brine into jars, sterilize and seal.

Simple and quick to prepare, and most importantly, not only your family will like it, but also your guests, who will share this recipe with their loved ones.

Ingredients:

• Tomatoes - three pieces
• Onion - three heads
• Sweet pepper - two pieces
• Carrot - one piece
• Parsley - one bunch
• Garlic - two large cloves
• Cucumbers - two pieces
• Not a 0.5 liter jar:
• Table salt - half a teaspoon
• Sugar - one teaspoon
• Table vinegar - one tablespoon

Preparation:

We chop all the ingredients and begin to place them in the container in order: onion, pepper, parsley, garlic, grated carrots, cucumbers, tomatoes.

Add salt, sugar and vinegar to each jar and pour boiling water over it.

Cover the jars with lids and sterilize for about eight minutes.

The salad is tasty, satisfying and healthy, and can be served as an independent dish.

Ingredients:

• Eggplants - 10 pieces
• Tomatoes - 10 pieces
• Bell pepper - 10 pieces
• Hot pepper - 1 pod
• Carrots - 10 pieces
• Onion - 10 heads
• Sunflower oil - 200 grams
• Table vinegar - 100 grams
• Sugar - 150 grams
• Lavrushka - 4 pieces
• Peppercorns - 10 pieces
• Salt and ground black pepper to taste

Preparation:

Chop the salad ingredients, put them in a large saucepan, add a few bay leaves, pepper and salt with sugar, pour sunflower oil over everything and put on the stove, bring to a boil and cook for 10 minutes over low heat, then over high heat for another five minutes.

Place in containers, sterilize and seal.

Bon appetit.

For carrot lovers, this product will be to their liking, healthy and appetizing.

Ingredients:

• Tomatoes - 1.5 kg
• Carrots - 1 kg
• Sugar - 100 grams
• Vegetable oil - glass
• Garlic - 100 grams
• Table salt - 1 tbsp.
• Ground black pepper - 1 tbsp. l.
• Table vinegar - 1 tbsp.

Preparation:

1. Grind the tomatoes and carrots in a meat grinder and mix them.
2. Add one hundred grams of sugar and salt, pour in vegetable oil and cook for an hour and a half, 15 minutes before readiness add garlic and pepper and stir, 5 minutes before the end add a spoonful of table vinegar.
3. Transfer to pre-sterilized jars.

There is always a lot of zucchini, but problems can arise with mushrooms, so our salad is just for mushroom lovers who do not have the opportunity to preserve mushrooms.

Ingredients:

• Zucchini - 3 kg
• Parsley - bunch
• Dill - bunch
• Garlic - head
• Carrots - 3 pieces
• Sugar - 0.5 cups
• Salt - 2 tbsp.
• Pepper - 1 tbsp.
• Table vinegar - 100 grams
• Vegetable oil - 100 grams

Preparation:

1. Chop the zucchini, garlic, parsley and dill.
2. Place all the ingredients in a saucepan and mix, add salt, pepper, sugar, add oil and vinegar and leave to marinate for 3 hours.
3. Place in jars and sterilize for 15 minutes from boiling.
4. Let's roll up.

Bon Appetit everyone.

Winter salads in jars made from vegetables are the most famous type of canned preparations. We bring to your attention a selection of very tasty and easy to prepare salads at home.

Almost any vegetables and their combinations can be preserved. The main thing is to maintain proportions and sterilize jars and products before closing. It's not difficult at all.

To prevent salad jars from cracking during sterilization, place a towel or folded gauze on the bottom of the pan. This will prevent glass from contacting metal. Also, do not place the jars too close to each other.

How to prepare salads for the winter in jars - 15 varieties

Some people call it “lazy cabbage rolls” or “cabbage salad”, and this is partly true - the set of products and cooking technology have a lot in common.

Ingredients:

• Rice - 100 g
• Tomatoes - 200 g
• Cabbage - 300 g
• Carrots - 1 pc.
• Onion - 1 piece
• Spices - to taste
• Vegetable oil - 50 ml
• Vinegar - 2 tbsp
• Salt - 0.5 tsp
• Granulated sugar - 0.5 tsp
• Garlic - 1 tooth

Preparation:

We wash and clean products. Cut the onion into half rings. Cut the carrots into large cubes. Shred cabbage for salad. Pour vegetable oil into a saucepan or frying pan, heat it and sauté the onions and carrots until soft.

Onions and carrots have different cooking times. To make everything homogeneous, you should first sauté the carrots. Having brought it to the semi-ready stage, you can add onions.

Pour shredded cabbage into a container. As soon as it is stewed, add tomatoes cut into straight cubes. Simmer over low heat for another 7-10 minutes to allow the tomatoes to release their juice. Don't forget to mix.

Now you can add rice. We also add salt and sugar - it will remove tomato acid, spices, squeeze out a clove of garlic. Stir and cook for about 25 minutes. If the rice has absorbed all the juice, add a little boiled water, otherwise the salad will turn out dry. Now you can add vinegar, stir and simmer for another 2-3 minutes.

Place our salad in sterilized jars, cover with a lid and screw on.

Very tasty and unusual preparation. Prepare a few jars for the winter and your family will thank you for an excellent side dish for potatoes and porridge.

Ingredients:

• Rice - 100 g
• Tomatoes - 200 g
• Cabbage - 300 g
• Carrots - 1 pc.
• Spices - to taste
• Onions - 1 pc.
• Vegetable oil - 50 ml
• Vinegar - 2 tbsp.
• Salt - 0.5 tsp.
• Granulated sugar - 0.5 tsp.
• Garlic - 1 tooth

Preparation:

We sterilize jars. We cut the cucumbers into strips using a knife, and grate the carrots on a “Korean grater.” Finely chop the garlic.

Mix the chopped ingredients. Add vinegar, salt, sugar, black pepper, oil. Let it sit for one and a half to two hours.

Place the salad in jars and sterilize for 15 minutes - you can close them.

An interesting and unusual way to prepare fish for the winter is a salad with mackerel and vegetables. It is suitable as an ingredient for preparing other dishes, such as fish soup, and as a New Year's snack.

Ingredients:

• Medium mackerel - 1 piece
• Onion - 1 piece
• Carrots - 1 pc.
• Tomatoes - 5 pcs.
• Salt - 1 tbsp
• Peppercorns - 5 pcs
• Bay leaf - 3 pcs
• Vegetable oil - 50 ml
• Table vinegar - 30 ml
• Sugar - 3 tbsp

Preparation:

Peel the onion and cut it into cubes or strips. We wash the mackerel, cut off the head, and remove the entrails. Then it needs to be boiled. Place in a pan with salted water, add peppercorns and bay leaves - cook for 18 - 23 minutes over low heat.

While the fish is cooking, peel the carrots and grate them on a coarse grater. Tomatoes should be pureed.

Place the prepared vegetables in a saucepan, add tomato puree, salt and sugar, and sunflower oil. Simmer over low heat for 20 minutes.

Cool the cooked fish and remove the bones. Then add it to the vegetables, mix and simmer for another 10 - 15 minutes. At the very end, add vinegar.

Transfer the prepared mackerel salad into sterilized jars. Let's roll up.

What's good about this recipe? You can add almost any vegetables. Are your cucumbers or tomatoes overgrown? Make a delicious salad out of it.

Ingredients:

• Marinade for 1 liter of liquid
• Sugar 1.5 heaped tablespoons
• Salt - 1 tbsp
• Acetic acid 70% - 1 tbsp

Preparation:

Place a pinch of peppercorns in the bottom of a liter jar. Cut the cucumbers into large slices and place them in the first layer. Then cut the tomatoes and put them in a second layer
Peel the onion and cut into half rings. If the onion is small, you can use rings. Place the 3rd layer in a jar. You can add a layer of carrots. You can add any vegetables to this salad - eggplant, zucchini, etc.

We clean the sweet pepper, cut it and also lay it out in a layer. If the jar is still full, repeat the layers.

Add salt, sugar to a liter of water and boil. When the brine boils, add vinegar and pour into a jar, cover with a lid and sterilize for fifteen minutes. After this you can close it.

A tomato and pepper salad is offered. I highly recommend it for the winter. You and your family will appreciate this preparation.

Ingredients:

• Tomatoes - 620 g
• Sweet pepper - 620 g
• Carrots - 320 g
• Onions - 320 g
• Sugar - 3 tbsp.
• Salt - 1 tbsp.
• Table vinegar - 30 ml
• Sunflower oil - 50 ml

Preparation:

We wash the vegetables in water. Peel the bell pepper from the seeds, cut it into half rings. Chop the tomatoes coarsely and add to the pepper. Cut the carrots into thin strips or grate them. Place onions cut into half rings with the rest of the vegetables, add vinegar, sunflower oil, sugar and salt. Mix thoroughly and leave to brew for two hours.

Place the salad tightly in pasteurized jars, cover with lids, then sterilize for 25-30 minutes. After this, the salad can be closed.

Very easy to prepare, but no less tasty salad. It can be sealed in jars in just half an hour.

Ingredients:

• Tomatoes - 3 pcs.
• Onion - 3 pcs
• Sweet pepper - 2 pcs.
• Carrot - 1 pc.
• Vinegar 9% - 1 tbsp
• Parsley - 1 bunch
• Garlic - 2 cloves
• Cucumbers - 2 pcs.
• For 1 jar - 0.5 l
• Salt - 0.5 tsp
• Sugar - 1 tsp

Preparation:

We sterilize jars. Cut the onion into half rings and place it on the bottom of a sterilized jar. Peel the sweet pepper from seeds and cut into strips. Place a layer of pepper on top of the onion. Finely chop the parsley and place on the pepper. We also add finely chopped garlic to the jar. Add the carrots, grated on a Korean grater, next. Next we put a layer of sliced ​​cucumbers, and the tomatoes come last.

Now add salt, sugar and vinegar. Fill jars with vegetables with boiling water, cover with lids and place in a saucepan to sterilize for 10-12 minutes. Let's close. Salad "Sloyka" in jars, ready for the winter.

Do you like oriental cuisine? Do you like to experiment? Then try preparing an oriental assorted vegetable salad for the winter.

Ingredients:

• Green tomatoes - 5 kg
• Sweet pepper - 1 kg
• Carrots - 1 kg
• Onions - 1 kg
• Garlic - 2 heads
• Cilantro - 1 bunch
• Vinegar 9% - 1 glass
• Vegetable oil - 1 glass
• Black pepper - to taste
• Khmeli-suneli - 4 tsp
• Coriander - 3 tsp
• Saffron - 2 tsp
• Sugar - 1 tbsp
• Salt - to taste

Preparation:

Cut the onion into rings, add salt, let stand for 15 minutes, then squeeze out the juice.

Cut unripe, or better yet green, tomatoes into thin rings. If the tomatoes are large, cut them into slices. Cut sweet peppers and carrots into strips. Chop the garlic and a bunch of cilantro.

Mix the prepared ingredients well and place in jars. Pour in hot marinade consisting of sunflower oil, seasonings, sugar, salt and vinegar.

Let the salad brew for 2 hours, then sterilize it for 20-30 minutes. Close, wrap and let cool.

Another recipe for Assorted salad. It has a milder taste and, unlike the oriental recipe, will appeal to absolutely everyone.

Ingredients:

• cucumbers
• Onion
• Tomatoes
• Bell pepper
• Carnation
• Currant leaves
• Bay leaf
• Black peppercorns
• Ground black pepper
• Parsley
• For the brine:
• Salt - 1 tbsp
• Sugar - 2 tbsp
• Cinnamon - 1 tsp
• Vinegar - 1 tsp per 0.5 l jar

Preparation:

Cut tomatoes, onions and cucumbers into slices. Cut the pepper into slices.

Place blanched currant leaves into prepared sterile jars. We also put one blanched parsley sprig in each jar.

You can blanch like this: dip pre-washed green leaves into boiling water several times.

Add ground black pepper and 4 pieces of black peppercorns and 4 pieces of cloves to the jar at the tip of a teaspoon.

Place vegetables in layers in a jar. The first layer is cucumbers. The next layer is onions, followed by tomatoes, and bell peppers come last.

Finally, add 1 bay leaf, a sprig of parsley and a currant leaf.

Preparing the brine: per liter of water add a spoonful of salt, two tablespoons of sugar, a small teaspoon of cinnamon, peppercorns and cloves to taste. We also add a little parsley, a currant leaf, a bay leaf and a few sprigs of dill. Bring to a boil, simmer for 2 minutes and pour into jars. Then pour 1 teaspoon of vinegar essence into the jar.

Sterilize jars filled with brine for 7-10 minutes, then close.

An easy to prepare salad with green tomatoes and sweet bell peppers. Delicious!

Ingredients:

• Sweet pepper - 3.5 kg
• Green tomatoes - 4 kg
• Onion - 4 kg
• Green parsley - 300 gr
• Sugar - 6 tbsp
• Salt - 5 tbsp
• Ground black pepper - 6 tsp
• Table vinegar - 1/2 cup

Preparation:

Peppers should be blanched for 1 minute in boiling water. Cool it, remove seeds, and cut into strips.

We cut the tomatoes into slices about 5 mm thick, cut the onion into rings, and finely chop the greens.

Mix all the vegetables and herbs in a large container, add salt, sugar, ground pepper and vinegar. Mix well.

Next, put the salad in clean jars and cover with lids. We send it for sterilization. The sterilization time for salad in a liter container is twenty minutes, in a half-liter container it is ten. Roll up the lids and wrap until completely cool.

Preparing and preserving Moldavian salad is very simple, quick and tasty.

Ingredients:

• Tomatoes - 3 kg
• Sweet pepper - 1 kg
• Carrots - 100 gr
• Onion - 1 kg
• Vegetable oil - 300 ml
• Vinegar 5% - 180 ml
• Salt - 100 gr
• Sugar - 300 gr

Preparation:

First, let's wash and sterilize the jars. Cut the tomatoes into large slices, and sweet peppers into large pieces. Cut onions and carrots into rings.

Pour vinegar and vegetable oil into a large saucepan. Heat and add sugar and salt to this mixture. Stir well until completely dissolved.

When the mixture boils, add carrots and cook from the moment of boiling for 7 minutes. Next, add the onion and cook for another 5 minutes. Add sweet pepper here and cook for 5 minutes. Lastly, add the tomatoes and cook for another 3 minutes. At each stage, do not forget to stir.

Place the salad in jars and close. These ingredients yield ten 450 gram cans.

Homemade Assorted Salad is a great appetizer and side dish. This is the taste and smell of summer vegetables that you crave in winter.

Ingredients:

• Based on a 3 liter jar:
• Tomatoes - 800 gr
• Cucumbers - 200 gr
• Green beans - 200 gr
• Dill, celery, basil
• Currant, oak and cherry leaves 2-3 pcs.
• Horseradish root
• Garlic - 5 cloves
• For the brine:
• Water - 1.3 l
• Sugar - 6 tbsp
• Salt - 3 tbsp
• Table vinegar - 3 tbsp

Preparation:

We lay the bottom of the sterilized bottle with leaves and spices. Then we lay out a layer of coarsely chopped cucumbers and some beans, followed by coarsely chopped tomatoes and the remaining beans.

Fill the bottle with boiling water twice for ten minutes. Then we cook the brine from water, sugar, salt and vinegar. The third time, pour hot brine into the bottle, close it, turn it over and cover with a blanket until it cools completely.

A delicious and long-lasting salad recipe with crispy cucumbers.

Ingredients:

• Small cucumbers - 4 kg
• Granulated sugar - 1 cup
• Refined vegetable oil - 1 cup
• Vinegar 9% - 1 glass
• Salt - 3 tbsp
• Ground black pepper - 1 tbsp
• Grated garlic - 1 tsp

Preparation:

Trim the ends of the cucumbers on both sides and rinse well. Next, the cucumbers should be placed in a bag and weighed on a scale to calculate the amount of ingredients needed.

Boil lids for preservation

Before sterilizing the lids, be sure to remove the rubber seals, otherwise they will become deformed and the lid will not be able to be screwed on.

Rinse half-liter jars (you don’t need to sterilize them)

Cut or chop the cucumbers into slices. Add sugar, vegetable oil, vinegar, salt, ground black pepper, squeeze out the garlic. Mix everything well and leave to infuse for 1-2 hours

Probably one of the most delicious salads is the Ukrainian salad. The proportions of vegetables can be adjusted to your taste.

Ingredients:

• For 10 half-liter jars:
• Tomatoes - 2 kg
• Sweet pepper - 1.5 kg
• Onions - 800 g
• Carrots - 1 kg
• Cloves - 10 buds
• Bay leaf - 10 pcs.
• Sugar - 120 g (4 tablespoons)
• Salt - 60 g (2 tablespoons)
• Sunflower oil - 1 cup (200 g)
• Vinegar 9% - 100 g
• Allspice - 10 pcs.

Preparation:

Chop the tomatoes into pieces, pepper into strips, grate the carrots, chop the onion into rings. Mix the prepared ingredients thoroughly, add oil, salt, sugar and vinegar.

Place the vegetables in a saucepan and simmer over low heat. While they are boiling, place bay leaves, cloves and pepper into sterilized jars. Next, place the salad in prepared jars.

Cover the jars with lids and set to sterilize for 20 minutes. Twist and turn until completely cooled.

Salad for the winter "2 in 1"

Why 2 in 1? Yes, because the salad can be used both as a dressing and as a separate dish.

Ingredients:

• Bell pepper - 1 kg
• Onions - 1 kg
• Carrots - 1 kg
• Tomatoes - 3 kg
• Vinegar 9% - 5 tbsp
• Sugar - 5 tbsp
• Salt - 5 tbsp
• Sunflower oil 1 cup

Preparation:

Wash the pepper, remove the seeds and cut into half rings. Chop the onion. Grate the carrots. Cut the tomatoes into small pieces.

In a large container, mix peppers, tomatoes and onions. Add sugar, salt, vinegar and leave to brew for 6-8 hours.

Then put the salad on low heat and add a glass of sunflower oil. As soon as the salad boils, boil it for no more than 15 minutes.

We take sterilized jars and lids, put the salad in the jars, roll them up, cover the jars with a blanket and leave to cool.

A homemade salad of tomatoes and cucumbers in winter will give a head start to greenhouse vegetables from the store.

Ingredients:

• Tomatoes - 1.5 kg
• Cucumbers - 1.5 kg
• Onion - 750 g
• Vegetable oil - 250 g
• Vinegar 9% - 2.5 tbsp
• Sugar - 2.5 tbsp
• Salt - 2 tbsp

Preparation:

Wash and dry the vegetables. Cut the tomatoes into slices and cucumbers into slices. Cut the onion into half rings and add to the rest of the vegetables. Add salt, sugar, oil and vinegar. Stir and leave to stand for 10-15 minutes.

Place the salad in jars and sterilize for 13-17 minutes. After which you can twist it.

Our step-by-step recipes with photos will help you prepare salads for the winter from a wide variety of products. The winter preparations turn out so tasty that your eaters will simply lick their fingers. Among the options presented in the section, salads that can be prepared quickly, without sterilization, are especially popular. They can be easily prepared at home. Spicy salads made from eggplant and paprika, or zucchini with aromatic garlic, or the most delicious salads from green tomatoes or cucumbers in Korean are suitable for the festive feast. Such simple homemade salad preparations for future use are a good help in winter, when there are few natural products and vitamins or you need to quickly set the table. In any case, a jar of tasty preserves that is always at hand is a good help. For canning recipes, experienced housewives use vinegar, vegetable oil, tomato juice and mayonnaise. A vegetable salad successfully prepared for the winter will delight your household and diversify your menu!

The best salad recipes with photos

The last notes

It often happens that when we come to the dacha or garden, instead of small and thin fresh cucumbers, we find huge overgrown cucumbers. Such finds upset almost everyone, because such overgrown cucumbers are not very tasty fresh.