Many of us remember the days when canning salads was one of the few ways to preserve the taste of your favorite vegetables in order to delight your family with a delicious snack in 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 cook 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 full dinner is ready! Dear friends, I bring to your attention delicious salads for the winter, which I have been preparing for more than one year. All recipes are checked by me personally, and tested by my friends.

Here will be presented 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.

"Moscow" salad for the winter from vegetables

How to prepare "Moscow" salad for the winter from vegetables, I wrote.

Salad with cabbage and apples for the winter

Cabbage, carrots, onions, peppers, tomatoes and apples - these ingredients go well with each other, and you get a delicious and beautiful salad. I'll tell you even more - you can close such a 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 it 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 preparation, easy to prepare and available to everyone. This recipe won't take you long. 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.

Vegetable salad for the winter "Galya"

Cooking a delicious vegetable salad for the winter. Thanks to the large amount of vegetables, the preservation is very juicy and aromatic. It goes well with main courses of meat, poultry or fish. A vegetable appetizer is a great addition to side dishes like potatoes, rice or pasta. How to cook, look.

"Ladies fingers" winter cucumber salad

This recipe has many benefits. Firstly, such a cucumber salad turns out to be very tasty for winter. Secondly, it is prepared very simply and relatively quickly. Thirdly, not only medium-sized cucumbers, which are usually preserved, are suitable for him: you can make such a salad from overgrown cucumbers for the winter. And fourthly, this blank has a very beautiful and delicate name - "Ladies fingers" (because of the shape of the cucumber slices). How to prepare a winter salad of cucumbers "Ladies fingers", we are looking.

Kuban-style vegetable salad for the winter

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 can imagine, such a combination of ingredients is simply doomed to success! By the way, this kind of preservation is called - a vegetable salad for the winter in Kuban style: this is how it was recorded in my mother's cookbook. So this recipe has been tested in our family many years ago and is loved by everyone. We look at how to cook.

Zucchini and cucumber salad with chilli ketchup

I bring to your attention a new salad of courgettes and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I adhere to the "golden mean" in the recipe, and added vegetables 50/50. The recipe for a salad from zucchini and cucumbers is quite simple, but in order for the cucumbers and zucchini in finished form to turn out to be crispy, you need to tinker with sterilizing cans with blanks. See the recipe with a photo.

Bell pepper salad for the winter with carrots

I really love simple preservation - when both the ingredients are available and the cooking process itself is quite easy, but the end result is delicious and very appetizing. The recipe for bell pepper salad for the winter with carrots, which I want to tell you about, is just that. It is really a pleasure to cook it - without sterilization, simply and quickly. See recipe with photo

Cabbage salad for the winter "Ryzhik"

A simple and tasty salad for the winter from cabbage "Ryzhik" (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 your cucumber salad for the winter? I really like this idea: I opened the jar - and a great appetizer or a delicious side dish is ready. There are many 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 cucumbers need to be infused for 3.5 hours, all other actions do not require much time. In addition, this salad of cucumbers and onions for the winter is without sterilization, which also greatly simplifies the recipe. How to prepare a cucumber salad for the winter with Gulliver onions, you can see.

Zucchini salad for the winter with tomato paste and garlic

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

Eggplant salad for the winter with rice

Let's prepare an eggplant salad for the winter with rice, and the proud eggplant dandies and traditional rice will be accompanied by: tomatoes, bell peppers, onions, carrots and spices. 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 in the post: just warm up the contents of the jar and a hearty lunch is ready! Recipe with photo.

The famous "Latgale" cucumber salad for the winter

If you need a simple and delicious recipe for a salad of cucumbers and onions 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 fast. The only thing: coriander is included in the marinade for such a Latgalian cucumber salad. This spice gives the salad a special flavor, highlighting the main ingredients very well. You can see the recipe with the photo.

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 preservation of cucumbers. I am sure that in winter such a cucumber salad for the winter in cans will be very popular: it turns out to be both beautiful and very tasty. We look at the recipe with a photo.

Cauliflower salad for the winter with bell pepper and onions

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

Eggplant salad for the winter "Autumn"

How to prepare an eggplant salad for the winter "Autumn", you can see.

Green tomato salad for the winter "Seven-flower flower"

The recipe for a salad of green tomatoes for the winter "Seven-color flower", you can see .

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

You can see the recipe for the famous Ankle Bens squash salad.

Cucumber salad for the winter in Georgian

How to prepare a cucumber salad for the winter in Georgian, I wrote.

Eggplant salad for the winter "Vkusnotiischa"

I have been using this eggplant salad recipe for the winter for several years now, and every time I am very pleased with the result. Firstly, I like the way of preparing such a salad from blue ones - it's simple and fast enough, there is no sterilization, and the preparation of the ingredients does not take much time. Secondly, the salad turns out to be very bright, appetizing, so that it can be safely offered not only to home, but also to guests. See the recipe with a photo.

Beetroot salad for the winter "Alyonka"

A very tasty and simple beetroot salad for the winter with a beautiful Russian name "Alenka" will appeal to all fans of not only beets, but also vegetable salads. Recipe overcame .

Vegetable salad for the winter "Beware, vodka!"

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

This is a fairly popular and beloved by many housewives blank. In addition to the fact that it always turns out to be very tasty, it is also incredibly healthy, because bell peppers contain many useful trace elements and vitamins, such as vitamin C, B1, B2, B9, P, PP, as well as carotene. It should be noted that the content of vitamin C in this fruit is several times higher than its content in lemons and black currants. Therefore, sweet pepper has a beneficial effect on the human body, helps to strengthen blood vessels, immunity, prevents anemia, improves digestion, soothes the nervous system and even helps with coughing.

In the cold and fierce winter, when the human body experiences a fairly strong vitamin starvation, such preparations in the form of sweet pepper salads can significantly improve well-being, overcome depression, insomnia, loss of strength, and also improve memory and strengthen immunity. You can include similar preparations in the diet over three years old, especially those that do not contain vinegar.

Considering all of the above positive properties of ordinary sweet pepper, do not be lazy and be sure to prepare several jars of delicious salads with this vegetable for the winter. And we will help you with this and share the most interesting recipes.

So, pepper salad for the winter - recipes for hostesses

The first recipe. Pepper and tomato salad for the winter.

To prepare pepper salad for the winter according to this recipe, we need the following products:

Sweet pepper - one kilogram;

Ripe tomatoes - one kilogram;

Onions - two hundred grams;

Garlic - one hundred grams;

Vegetable oil (sunflower) - half one glass;

Sugar - two tablespoons;

Salt not iodized - one and a half tablespoons.

How to make pepper salad for the winter:step by step description

First step. Let's start with the main ingredient - sweet pepper. For preparation, you can take peppers of different colors, so the salad will turn out brighter, more appetizing and will become a worthy treat on the festive table for the occasion, Christmas or any other holiday. We remove the stalks from all pepper fruits, cut out the core with the seeds, after which we rinse everything else well in cool running water.

Step three. First, we wash ripe tomatoes in cold water, then wipe all the fruits dry, and then cut them into circles about five to seven millimeters thick, having previously cut out the place where the stalk was attached to each vegetable. Add the tomatoes to the bell peppers.

Fourth step. Peel the onions in the usual way and chop them into thin rings. If the bulbs are large enough, you can cut them into half rings.

Fifth step. We also peel individual cloves of garlic and cut them into thin slices. They can also be crushed with a special garlic press, but it is still better when individual pieces of garlic are visible in the salad.

Sixth step. Add the onion and garlic to the bowl, where we have previously combined sweet peppers with tomatoes and gently mix everything.

Seventh step. According to the proportions indicated above in the recipe, add granulated sugar and non-iodized salt to the vegetables and season the salad with vegetable oil. Mix everything once more and wait for the juice to stand out.

Ninth step. We prepare glass containers for our workpiece in advance. Be sure to wash each jar thoroughly in hot water using ordinary laundry soap or baking soda. After that we pasteurize all of them over steam or in any other convenient way (in the oven, microwave).

Tenth step. Put the finished sweet pepper salad hot in the jars. To prevent the jar from bursting from the temperature drop, you can first pour it over with boiling water or put a corner of a knife under the bottom.

Eleventh step. As soon as the salad is laid out in the jars to the very top, we quickly roll each one up with a tin lid (we boiled them in advance) and turn it upside down.

Twelfth step. To make the workpiece cool gradually, we wrap the jars in something warm - a blanket, feather bed, pillows, etc. and leave it like that for several days.

Thirteenth step. When the jars of sweet pepper salad are cold, store them in a dry, dark and cool place until winter.

The second recipe. Delicious pepper salad for the winter, cucumbers and tomatoes

To prepare this type of sweet pepper salad for the winter, we need the following products:

Fresh cucumbers - two kilograms;

Ripe tomatoes - two kilograms;

Sweet pepper - two kilograms;

Bay leaf - three to four pieces;

Black peppercorns - four to five peas;

Allspice peas - four to five peas;

Fragrant carnation - three or four buds;

Onions - one kilogram;

Nine percent table vinegar - one hundred milliliters;

Edible gelatin - one tablespoon;

To prepare the fill:

How to make a salad of bell peppers, tomatoes and cucumbers - step by step instructions.

First step. Let's start with the fact that all vegetables, except for onions, are well washed and dried or wiped dry with a cloth towel.

Step three. In tomatoes, carefully cut out the place where the stalk was attached to them, after which we cut them with a sharp knife into circles, about seven to ten millimeters thick. If you have very ripe tomatoes and you can't cut them this way, you can do another cut - in slices or cubes.

Fourth step. The next ingredient is bell pepper. We peel it from the inner core with seeds and stalks and cut into rings, five to seven millimeters thick.

Fifth step. Peel the onions as usual and chop them in half rings.

Sixth step. Next, we prepare glass jars for our delicious salad. We do this as usual - wash them in hot water with baking soda, and then be sure to pasteurize each one. This is necessary so that the workpiece can be stored for a long time and does not deteriorate in a canned form.

Seventh step. We begin to form the salad right in the jars. To do this, on the bottom of each we spread a leaf of a bay leaf, a pea of \u200b\u200bblack and allspice, and a clove bud.

Eighth step. Then put the first layer of salad from a small amount of chopped onions on top.

Ninth step. With the second layer we put tomatoes in jars, which we cover on top with a small amount of onions.

Tenth step. Form the next layer from sweet pepper and again cover it with half rings of onions.

Eleventh step. Put cucumbers and onions in the jar with the penultimate layer.

Twelfth step. After all the baths are filled with vegetable salad with sweet pepper, we proceed to preparing the marinade-filling. To do this, boil water and add granulated sugar and salt to it. We are waiting for everything to dissolve, boiling for fifteen minutes.

Thirteenth step. Before removing the filling from the heat, add one hundred milliliters of 9% table vinegar to it.

Fourteenth step. Separately dissolve one tablespoon of edible gelatin in water and bring it to a boil.

Fifteenth step. Add gelatin to the marinade at the rate of three tablespoons of gelatin for one glass of pouring.

Sixteenth step. Pour the contents of each jar with cooked very hot marinade, so that a little liquid must overflow over the top and immediately seal each jar tightly.

Seventeenth step. Gently turn the hot jars of delicious sweet pepper salad upside down and wrap them warm in this position so that the blank cools slowly.

Eighteenth step. Completely cold jars with a delicious salad of sweet peppers and other vegetables, we transfer to storage, as well as cooked, in a fairly dark, cool and dry place.

The third recipe. Honey pepper salad for the winter quickly and just

To make a honey pepper salad for the winter, we need the following products:

Bulgarian pepper - one kilogram;

Ripe tomatoes - one kilogram;

Onions - one kilogram.

For honey pouring per liter of water:

Natural honey - two tablespoons;

Vinegar essence - one teaspoon;

Sunflower vegetable oil - half one glass;

Non-iodized salt - two tablespoons;

Granulated sugar - two tablespoons.

How to make honey sweet pepper salad for the winter - step by step description.

First step. Let's start with the tomatoes, we wash them well, then wipe them dry. If the fruits are small, they can be left intact, just prick, usually with a fork or wooden toothpick in the area of \u200b\u200bthe stalk. If the tomatoes are large, we cut them into four parts and be sure to cut out the place where the stalk was.

Step two. Followed by my bell peppers, wipe the fruits dry, and then cut each lengthwise into two parts. We remove the inner core with the seeds, after which we also cut each half lengthwise into two parts and get small boats.

Step three. Peel and cut the onion into rings. If you have very small onions, you can simply peel them and leave them in whole onions.

Fourth step. Next, we will prepare glass jars for our salad. They can be either with screw caps or rolled up with ordinary tin caps. Each can is simply washed very well in hot water with laundry soap or drinking soda and pasteurized.

Fifth step. Separately, we prepare honey filling for our unusual sweet pepper salad for the winter and bring it to a boil.

Seventh step. After blanching the prepared vegetables are placed tightly in layers in clean and pasteurized jars to the edge of the container.

Eighth step. Pour the contents of each jar with boiling honey pouring, cover, but do not close them with lids and send them for pasteurization in a large container with ordinary boiling water.

Ninth step. We pasteurize the jars of salad for twenty to forty minutes, depending on the volume of the glass container, and then quickly seal or roll them up with lids using a special device.

Tenth step. Be sure to turn over each closed jar with the blank with the lid down and leave it to stand for a while.

Eleventh step. For further self-pasteurization, we wrap the jars of honey salad from bell pepper tightly in something suitable and warm and leave it there for two or three days, during which the workpiece should gradually cool down.

Twelfth step. We put the finished preparation of pepper with vegetables in honey for storage, as well as the cooked one, in a cool, dark and dry place - a cellar, a pantry or something similar.

And in conclusion I would like to say that having prepared pepper salad for the winter, recipes with photos which in various variations, offered to your attention above, you will acquire a worthy treat for any festive or everyday table. Such salads can be served both as a light cold snack, and as a side dish to various meat or fish dishes, and on the basis of such salads, you can prepare an unusual soup or vegetable stew.

a photo

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Who doesn't love a fragrant Bulgarian pepper? Its amazing taste and aroma are essential for many dishes. How nice it is to please yourself with a fresh salad, in which this very pepper is sure to be. And how you want to feel this unforgettable taste and aroma at least for a moment in winter. There is nothing easier - just prepare a delicious pepper salad for the winter.

Here it is, a breath of fresh summer air! Incredibly colorful pepper salad will be a great addition to any dishes, refreshing them. Such a dish will delight not only the eyes, but also the stomach.

You will need:

• 1 kg. sweet pepper (different colors);
• half l. water;
• half a two-hundred-gram glass of oil;
• half a two-hundred-gram glass of vinegar 9%;
• one and a half st. l. salt.

Bell pepper salad for the winter:

• Water is poured into a dish suitable for boiling the marinade and immediately mixed with salt, oil and vinegar, after which it is boiled for literally five minutes.
• The pepper is washed and the seeds are very carefully extracted from it, after which it is cut into thin strips.
• Chopped pepper is immersed in the cooked marinade for a quarter of an hour.
• During this time, the dishes are being prepared, in which preservation will be carried out. It should be washed with soda and sterilized with high quality.
• In the heat-treated jars, the ready-made salad is laid out along with the marinade and immediately rolled up.

Advice! If desired, you can add finely chopped greens and even tomatoes to such a salad. From this, the finished dish will only become brighter and more saturated. Which, in fact, is required of him.

Bell pepper salad for the winter

There is nothing to say about how you want a pepper salad with cucumbers and tomatoes in winter. A fragrant dish should definitely be prepared for future use. You can eat it just like that with pleasure, and while preparing other masterpieces, it can help.

You will need:

• quarter kg. sweet pepper;
• quarter kg. tomatoes;
• quarter kg. cucumbers;
• a couple of cloves of early garlic;
• a couple of salad onions;
• a couple of sprigs of dill;
• a couple of Art. l. apple cider vinegar 9%;
• a couple of Art. l. oils;
• a couple of tsp salt;
• half st. l. Sahara;
• 4 peas of regular pepper.

Sweet pepper salad for the winter:

1. Initially, you should prepare the container that is needed to carry out the actual conservation. It must be rinsed with soda and subjected to mandatory pasteurization.
2. Peas of pepper are laid out in each thermally processed jar and oil is added.
3. The skins are removed from the onion and cut into compact slices.
4. Seeds are necessarily extracted from the pepper. For convenience, it can be cut into a pair of equal parts. Only then can it be crushed to form a straw.
5. In a crushed form, it is laid out in jars.
6. The cucumbers should be cut into thin slices and sent after the pepper.
7. Tomatoes are chopped into slices and also immersed in jars.
8. All the husks are removed from the garlic, and it is crushed into plates, after which it is sent to other vegetables along with the washed dill.
9. At the end, the jars are filled with vinegars, sugar and naturally salt and boiled over.
10. The jars are sterilized for ten minutes in a container with water, after which they are immediately rolled up.
11. They should cool down upside down and covered with something warm enough.

Important! It is not at all necessary to observe these proportions of vegetables. If necessary, they can be modified and even some excluded. The main thing is to follow the rules for their processing and maintain sterility during preparation. Indeed, only the taste changes from the number of components, and from the purity - its safety.

Sweet pepper salad for the winter

Such a vitamin dish surprisingly helps to increase immunity. This is a delicious, aromatic and tasty salad that is eaten at an incredible rate in winter. Even on the festive table, he is in a place of honor.

You will need:

• 1 kg. sweet pepper;
• a couple of kg. ordinary cabbage;
• 1 kg. juicy carrots;
• half kg. salad onions;
• a couple 200 gr. glasses of vinegar 9%;
• a couple 200 gr. glasses of butter;
• half a two-hundred-gram glass of salt;
• a dozen carnation buds;
• a dozen peas of regular pepper.

Sweet pepper salads for the winter:

1. The cabbage is crushed into thin enough strips and sprinkled with plenty of salt.
2. The pepper is cleaned of all seeds and immediately crushed into straws, the thickness of which should not exceed one and a half centimeters.
3. Of course, carrots are washed, peeled and cut in the same way as the previous vegetable and immersed in boiling water for a maximum of ten minutes.
4. The onion is peeled from the existing husk and crushed into thin rings, then mixed with other chopped vegetables and salt. They should brew for about half an hour.
5. The released juice is gently drained from the vegetables, and they are immediately mixed with cabbage, oil and vinegar.
6. Containers that will be required for canning must be processed with soda and sterilized.
7. All the spices and the salad itself are transferred to the thermally processed jars.
8. Banks must undergo a half-hour sterilization in a container filled with water and, upon completion, are immediately rolled up.
9. The jars should cool upside down and covered with a warm blanket or an old blanket. Thus, they will retain heat for longer, and therefore will be better stored.

Tip: bitter peppers and spices can add pungency and exquisite piquancy to the salad. For a more subtle flavor, you can add dried spices such as cinnamon and cumin to it. Ordinary greens can also give a dish a special charm, in addition to colors, they also give it a special taste.

Sweet pepper salad for the winter recipes

An unusual dish that everyone is afraid to try at first, and then they can't come off - this is a salad of bell pepper with sour gooseberries. The unmatched combination of these spirit components is definitely to please.

You will need:

• 1 kg. sweet pepper;
• 4 two-hundred-gram glasses of gooseberries;
• 1 l. water;
• quarter 200 gr. a glass of apple cider vinegar 9%;
• half a two-hundred-gram glass of sugar.

Bell pepper salad recipe for the winter:

1. It is imperative to rinse the pepper and remove the seeds from it, and then cut it into several approximately equal slices.
2. The gooseberries should not only be washed, but also sorted out, with ordinary scissors to remove all the tails.
3. This is followed by the process of preparing containers, which is necessary for full canning. It is washed with soda and thoroughly sterilized.
4. Both vegetables and berries are laid out in heat-treated jars as tightly as possible.
5. Water is poured into a container suitable for cooking the marinade and mixed with all the still unused components and boiled for literally a few minutes.
6. Immediately, the marinade is transferred to the jars and they are rolled up without delay.
7. Due to the fact that the banks are not sterilized, the cooling process should be as long as possible. That is why they need to be covered with a warm blanket.

Tip: by analogy with gooseberries, you can also harvest grape salad. It will be a little sweeter, but no less original. You can also add literally a chive to it. This will give the salad a richer flavor.

The most delicious salads for the winter with pepper

An incredibly tender dish with an excellent aroma will come in handy in the winter cold. Even ordinary pasta combined with this dish will seem delicious. In combination with cauliflower, the pepper turns out to be special, somewhat spicy and at the same time amazingly fresh.

You will need:

• 1 kg. sweet peppercorns;
• quarter kg. celery roots;
• quarter kg. parsley roots;
• quarter kg. cauliflower;
• half a head of early garlic;
• a couple of laurel leaves;
• half a two-hundred-gram glass of vinegar 6%;
• a quarter of a two-hundred-gram glass of salt;
• 3 tbsp. l. Sahara.

Pepper salad for the winter is very tasty:

1. All peppercorns must be washed and all seeds are carefully removed from each. Only after that it should be cut into several approximately equal parts. So that you get compact slices.
2. Preparing the cauliflower begins with washing it and carefully separating it into individual florets. Then it should be rinsed in well salted water.
3. The roots are cleaned with a knife and cut into tiny pieces.
4. Water is poured into the dishes most suitable for preparing the marinade itself and mixed with all still unused components and boiled for literally ten minutes.
5. All vegetables, without exception, are moved into a sufficiently deep and non-oxidizing container and covered with hot pouring.
6. It remains to press down the salad with the help of oppression, under which it must stay for the next two weeks.
7. After a two-week infusion, the salad can be moved directly in this container to the cellar, or it can be laid out in high-quality sterilized jars for more convenient storage.

Salads made from such a healthy, aromatic and tasty vegetable as sweet pepper are always in demand. And accordingly, it should be harvested in large quantities. It is simply delicious in marinades, extraordinarily tasty in the form of pickles.

This product goes well with all vegetables, without exception, and even some fruits and berries. So there simply cannot be any problems with making a pepper salad with apples for the winter or a salad with pepper and vinegar for the winter. The main thing is to focus on personal preferences and wishes of loved ones.

Preparation:

1. Pour filtered or spring water into a saucepan and throw in all the spices: peppercorns, cloves, coarsely chopped garlic, bay leaves, salt, sugar. We put the marinade on the fire and, waiting for a boil, we are engaged in pepper.

2. Wash the bell peppers, free them from tails and seeds and cut into thin "feathers". Fill sterile jars with such lobules.

In this case, it is better to place the pieces vertically.

3. Pour the marinade, boiled for 5-10 minutes, into the jars a little less than to the shoulders. It's okay if spices get there - they will add even more flavor to the spin.

Then pour one tablespoon of vinegar and vegetable oil into each jar, so that the liquid does not reach the neck by one centimeter.

4. Carefully cover with sterile lids and put the jars in a deep pot of water for further sterilization. It is necessary that the water outside reaches only the hangers of the cans with blanks.

And most importantly - do not forget to put a thick towel under the jars, otherwise they may simply burst during the heating process.

5. Put the pot with twists on high heat, which we reduce after boiling and sterilize for 20 minutes.

6. After this time has elapsed, remove from the heat and finally seal the jars tightly.

7. The last step is traditional - turn the blanks upside down, insulate and let them brew until they are completely cooled.

Bell pepper is a world-famous vegetable that is distinguished by its large size, bright colors and pleasant taste. It is grown in most countries of the world. In the wild, it is found exclusively in the tropical regions of America.

Most often, bell peppers are used for making salads, while only fresh. "Processed" bell peppers are rarely used and, as a rule, for preparing bell pepper salad for the winter. Such salads, of course, are significantly inferior to salads from fresh vegetables in their value, however, they still contain a certain amount of vitamins and beneficial nutrients that our body needs so much in the cold season.

To maximize the preservation of the beneficial properties of vegetables, modern chefs recommend abandoning boiled salads for the winter and paying more attention to salads that are simply poured with marinade or brine.

In modern cooking, there are a fairly large number of recipes with which you can preserve sweet peppers for the winter. Most recipes assume the presence of several important components in such preservation at once. Most often, bell peppers are combined with tomatoes and carrots.

How to make Bulgarian pepper salad for the winter - 15 varieties

This delicious, spicy salad will be a great addition to any festive table, especially if you plan to drink alcohol. It is worth noting that many housewives deviate slightly from the classic recipe and add a little more pepper than it should be to this salad.

Ingredients:

• Bulgarian pepper - 600 gr.
• Carrots - 400 gr.
• Bulb onions - 4 pcs.
• Green tomato - 5 pcs.
• Vegetable oil - 100 gr.
• Vinegar - 100 ml.
• Sugar - 2 tsp
• Salt - 1.5 tsp.
• Ground black pepper - 2 pinches

Preparation:

We wash the tomatoes and peppers. Remove the stem and seeds from the pepper. We clean and wash onions and carrots.

Cut the pepper into thin strips, cut the tomatoes into small cubes, the onion into half rings, rub the carrots on a coarse grater.

Put the vegetables in a saucepan, salt, sugar and mix thoroughly. Now we put the pot with vegetables on the fire, bring to a boil and simmer over low heat. About 10 minutes after boiling, add vegetable oil to the vegetables and simmer for another 7 minutes. After this time, pour vinegar into the salad.

Pour the finished salad into sterilized jars, cover with lids and sterilize for 10 minutes, after which the jars can be rolled up.

This salad can be called exotic. The reason for that is its ingredients. Bell peppers in this dish are combined with apples and honey. At first glance, it may seem that such a neighborhood is unacceptable, but this is far from the case.

Ingredients:

• Bulgarian pepper - 2 kg.
• Apples - 1 kg.
• Bulb onions - 1 kg.
• Honey - 3 tbsp. l.
• Salt - 1 tbsp l.
• Vegetable oil - 100 ml.
• Vinegar 9% - 65 ml.

Preparation:

My peppers and apples. Pepper is cleaned of stalks, seeds and cut into strips. We cut out the core of the apples, peel them and cut them into thin slices. Peel the onion, wash and cut into half rings.

Now the prepared foods should be mixed, add salt, honey, vegetable oil and leave to infuse for about an hour.

When the salad starts up the juice, put it on the fire, bring it to a boil and simmer under the lid for 15 minutes. A few minutes before cooking, add vinegar to the salad and mix thoroughly again.

We put the finished salad tightly in clean, pasteurized jars and roll it up. Now these cans should be wrapped in a warm blanket and left to cool for a day.

Vegetable salad is one of the options for preparing preservation for the winter. Its peculiarity lies in the fact that for its preparation you can use a wide variety of vegetables and put them in a jar in layers.

Ingredients:

• Cucumber (large) - 3 pcs.
• Tomatoes (medium) - 6 pcs.
• Onions - 1.5 pcs.
• Bulgarian pepper - 3 pcs.
• Black peppercorns - 24 pcs.
• Water - 1 liter.
• Sugar - 1.5 tbsp. l.
• Salt - 1 tbsp l.
• Acetic acid - 1 tbsp l.

Preparation:

We wash cucumbers, tomatoes, bell peppers. We clean and wash the onions. Peel the bell pepper from the stalk and seeds. Now you should cut the vegetables. Cut the cucumber into slices, the tomatoes into medium-sized slices, the onion into half rings, and the pepper into strips.

1. The first layer is cucumbers;
2. Second layer - Black peppercorns;
3. The third layer is tomatoes;
4. The fourth layer is onions;
5. The fifth layer is bell pepper.

Pour the prepared jar of vegetables with marinade. To prepare it, add sugar and salt to the water. Mix everything and bring to a boil. When the marinade has boiled, add vinegar to it. The brine is now ready. They can fill jars of vegetables and send them for sterilization. It should be sterilized within 15 minutes, after which we roll up the jars, turn them over and leave to cool.

This salad received this name for its unusual taste. Thanks to the special technology of onion pickling, it is perfect as a snack.

Ingredients:

• Bulgarian pepper - 5 kg.
• Tomatoes - 2 kg.
• Salt - 2 tbsp l.
• Sugar - 350 gr.
• Black peppercorns - 1 tsp
• Bay leaf - 5 pcs.
• Sunflower oil - 1 glass
• Vinegar essence - 300ml. (the essence should be diluted to a ratio of 1:20)

Preparation:

Peel the onion, wash it, cut it into rings, put it in a bowl, fill it with salt and leave it for 12 hours. After this time, we pull the onion out of the dishes, and drain the released juice.

We wash the tomatoes, cut them into large slices and pass them through a juicer to get natural juice.

Wash, peel and cut the pepper into strips. Now you should mix all the ingredients. To do this, take a deep saucepan and put pepper, onion, tomato juice, bay leaf, black peppercorns, salt, sugar, and vinegar there. Mix everything thoroughly and put on fire.

After the salad has boiled, it should be cooked for another 10 minutes. Then vegetable oil is poured into it and boiled again for 10 minutes.

The finished snack is still hot laid out in pasteurized jars and rolled up. The salad is ready for the winter.

Pepper and carrot salad for the winter looks very much like lecho. This salad can be used both as an appetizer and as a frying in the preparation of first courses.

Ingredients:

• Tomatoes - 1 kg.
• Bulgarian pepper - 1 kg.
• Carrots - 1 kg.
• Onions - 1 kg.
• Sugar - 0.5 tbsp.
• Salt - 5 tsp
• Vegetable oil - 1 tbsp.
• Vinegar 30% - 1 tbsp l.

Preparation:

Peel and wash carrots and onions. We wash the tomatoes. We wash the pepper and clean it from the stalk and seeds. Peppers, onions and carrots should be cut into large strips. We pass the tomatoes through a meat grinder, or grind them in a blender.

To make the salad more tender, the tomatoes can be peeled. To do this, they should be placed in boiling water for a few seconds, and then in cold water. After such a procedure, it will be very easy to peel them off.

Put the chopped vegetables in a saucepan. Pour the tomato puree there.

We put the saucepan with vegetables on the fire, add sugar, salt, vegetable oil there and mix everything thoroughly. When the salad boils, the heat should be slightly reduced and cooked for another 20 minutes. At the very end of cooking, add vinegar. Salad ready.

We put the finished salad in pre-washed and sterilized jars and roll it up.

By and large, such preservation can hardly even be called a salad. The main ingredient in such preservation is bell pepper. Everything else is spice. Peppers prepared according to this recipe most likely cannot be eaten as an independent dish, however, it can become one of the ingredients for other dishes, or used as a decoration.

Ingredients:

• Bulgarian pepper - 3 kg.
• Water - 500 ml.
• Vegetable oil - 200 gr.
• Honey - 4 tbsp. l.
• Salt - 2 tbsp l.
• Sugar - 2 tbsp. l.
• Vinegar 9% - 100 ml.
• Bay leaf - 8 pcs.
• Carnation - 5 buds

Preparation:

My pepper, cut out the stalk, peel and cut into large slices. Now put the pepper in a deep saucepan and add water, oil, honey, salt and sugar to it. Put the bay leaf, cloves, allspice and black pepper in cheesecloth, tie it and put it in a saucepan in the same way.

Now the salad should be put on fire and brought to a boil. After boiling, it should be cooked for 5-7 minutes. At the end of cooking, add vinegar, mix everything again and pull out the gauze with spices.

Pour the finished salad into sterilized jars and roll up.

Fried pepper salad for the winter is very unusual and little-known. Many housewives simply have no idea how to preserve a fried vegetable, and this is a completely feasible task!

Ingredients:

• Bulgarian pepper - 18 pcs.
• Bitter pepper - 3 pcs.
• Garlic - 2 heads
• Vinegar - 1 glass
• Sugar - 1 glass
• Salt - 1 tbsp l.
• Vegetable oil - for frying

Preparation:

Peel the garlic and hot pepper, wash, pass through a meat grinder, add salt, sugar, vinegar to them and mix thoroughly. The filling is ready. We pierce the bell pepper in several places with a fork and fry on all sides in a pan. When the pepper is fried and cooled, we put it in washed and sterilized jars and fill it with dressing. We cover the jars with a lid and sterilize for about 10 minutes. Then the cans should be rolled up, turned upside down and wrapped in a blanket. In this position, they should stand until they cool down.

Squash in their taste is quite similar to such a vegetable as zucchini, however, for some reason they are not so popular. Bell pepper is a vegetable that goes well with zucchini, it is quite natural that a salad with squash and bell peppers will also be very tasty.

Ingredients:

• Patisson (large) - 1 pc.
• Bulgarian pepper - 3 pcs.
• Allspice peas - 5 pcs.
• Black peppercorns - 10 pcs.
• Bitter pepper - 1 pc.
• Bay leaf - 3 pcs.
• Dill - to taste
• Water - 3 liters.
• Salt - 200 gr.
• Sugar - 250 gr.
• Vinegar 9% - 2 cups

Preparation:

Wash squash and peppers. Cut the stalk of the pepper, remove the seeds and cut it into large slices. Cut the squash into medium-sized cubes.

Put squash in well washed and dry jars, on top of them we put a layer of bell pepper. Next, pour black and allspice, washed and chopped hot pepper, bay leaf and dill into the jar. Now all these ingredients should be filled with pre-cooked marinade. The marinade is prepared as follows.

Pour water into a saucepan. Add salt, sugar, vinegar and bring to a boil. The boiled marinade should be cooled before it can be used.

Cover the salad jars with lids and set to sterilize for 25 minutes. The prepared salad is best stored in a cool place.

Pepper and eggplant are two vegetables that complement each other wonderfully and create an unrivaled palate in tandem. In addition, the rich, juicy colors of bell pepper and dark eggplant give the salad a very appetizing appearance.

Ingredients:

• Eggplant - 800 gr.
• Large carrots - 1 pc.
• Bulgarian pepper - 500 gr.
• Bulb onions - 350 gr.
• Garlic - 4 cloves
• Tomatoes - 800 gr.
• Bitter pepper - 1 pc.
• Salt - 25 gr.
• Sugar - 25 gr.
• Vegetable oil - 60 mg.
• Vinegar - 40 mg
• Ground black pepper - 1 pinch

Preparation:

Mine and tomatoes, peppers and eggplants. We clean and wash carrots, onions and garlic. Remove the stalk from eggplants and cut them into rings.

Cut the onion and pepper into strips.

Pass the tomato, carrot, garlic and hot pepper through a meat grinder. Stir the resulting puree into the multicooker bowl and set the stewing mode for 1 hour 40 minutes. After 15 minutes, add salt, sugar, vinegar, black pepper, vegetable oil, onion, bell pepper and eggplant to the slow cooker.

It is very important, before placing the eggplants in the multicooker, they should be rinsed in running water and drained off any excess liquid.

After 1 hour 40 minutes, after turning on the multicooker, the salad is ready. Now it should be immediately laid out in clean, dry, sterilized jars and rolled up.

The end of summer and the beginning of autumn are truly golden times. It was during this period in the markets and in stores that you can observe the whole abundance of herbal products at very pleasant prices. It is quite natural that most thrifty housewives start preserving a variety of dishes. One of these tasty and healthy dishes is a salad of bell peppers and zucchini.

Ingredients:

• Bulgarian pepper - 150 gr.
• Zucchini - 600 gr.
• Garlic - 8 cloves
• Black peppercorns - 6 peas
• Allspice peas - 6 peas
• Dill - 20 gr.
• Water - 400 gr.
• Salt - 1.5 tbsp l.
• Vinegar - 2 tbsp. l.

Preparation:

It is worth starting the preparation of this salad by boiling the marinade. To do this, add salt to the water and bring to a boil. As soon as the water boils, add vinegar there and after 1 minute remove from heat. The marinade should now cool down. While it cools down, we start preparing vegetables.

We wash and peel zucchini and bell peppers from the stalks. Remove the seeds from the pepper. Now let's start cutting vegetables. Cut the zucchini into rings, or half rings. Cut the pepper lengthwise into four parts. We cut the dill and cut it coarsely.

Put on the bottom of the washed and sterilized jar: dill, finely chopped garlic, black peppercorns and allspice. The next layer is zucchini and, finally, bell pepper. Further, the contents of the jars should be filled with marinade.

Cover the filled jars with lids and sterilize for 10 minutes, then roll up, cool and hide until winter.

Salad "Beetroot" for the winter from bell pepper is a real salvation for people with digestive problems. Due to the fact that it contains beets, such a salad helps to improve metabolic processes, pepper nourishes the body with the necessary vitamins, and beans give strength and increase immunity.

Ingredients:

• Bulgarian pepper - 1 kg.
• Bulb onions - 500 gr.
• Beets - 4 kg.
• Boiled beans - 1 liter jar
• Vegetable oil - 1 glass
• Sugar - 1 glass
• Salt - 1 tbsp l.
• Vinegar - 1 glass
• Water - 1 glass

Preparation:

We clean and wash beetroot and onions. We wash and clean the peppers from the stalk and seeds. Cut the onion and pepper into strips. Burak three on a coarse grater.

Now mix the beetroot, beans, onion and pepper in a deep saucepan. Add water, salt, sugar and vegetable oil there. Mix everything, put on fire and cover with a lid. After about 35 minutes, add vinegar to the salad and cook for another 5 minutes.

Put salad in prepared jars, cover them with a lid and set to sterilize for 20 minutes. Then we roll up the cans, cool them down and hide them in storage.

"Stew with bell pepper" will be a real find in the winter season. Almost all vegetables common in our latitudes are used in this dish. Such a dish will not leave anyone indifferent and will remind you of the warm summer.

Ingredients:

• Bulgarian pepper - 1 kg.
• Eggplant - 2 kg.
• Zucchini - 2 kg.
• Tomatoes - 1 kg.
• Bulb onions - 1 kg.
• Carrots - 1 kg.
• Salt - 50 gr.
• Sugar - 200 gr.
• Vinegar 9% - 100 ml.
• Vegetable oil - 500 gr.

Preparation:

We wash and clean peppers, eggplants and zucchini from the stalks. We clean and wash onions and carrots. My tomatoes. Cut the eggplants and zucchini into medium-sized cubes. Cut the pepper, onion and carrots into strips. Cut the tomatoes into slices.

Now mix all the vegetables in a large saucepan. Add sugar, salt, vegetable oil there and set on fire. As soon as the stew boils, turn the fire down and simmer under a closed lid for about 30 minutes. At the very end, add vinegar to the pan and mix thoroughly again.

Pour boiling salad into sterile jars and roll up.

It is best to use champignon mushrooms for this salad. Then the preservation will turn out to be guaranteed tasty and, with strict adherence to the recipe, can be stored even for more than a year.

Ingredients:

• Bulgarian pepper - 1.5 kg.
• Champignons - 700 gr.
• Bulb onions - 750 gr.
• Sugar - 1 glass
• Vinegar - 1 glass
• Vegetable oil - 1 glass
• Salt - 1 tbsp l.
• Water - 1 tbsp. l.

Preparation:

My bell peppers, peel and cut into strips. Wash the champignons and cut them into slices. Peel the onion, wash and cut into half rings. When the main ingredients are ready, you can make the marinade.

Pour sugar, vinegar, vegetable oil, salt and water into a saucepan. Mix everything and bring to a boil. When the marinade has boiled, pour the onion into the pan. After 10 minutes, add pepper to the pan and cook for another 15 minutes. After this time, add mushrooms to the pan and cook for 5 minutes. We stir the salad all the time during cooking. When everything is cooked, pour the prepared salad into the jars and set it to sterilize for 15 minutes, after which the jars should be rolled up.

Oto salad for the winter is truly exclusive. There are three reasons for this. Firstly, it combines foods such as walnuts and bell peppers. Secondly, all products in it undergo significant grinding, as a result of which it has a mushy consistency. Thirdly, such a salad should be stored in the refrigerator in a tightly closed jar.

Ingredients:

• Bulgarian pepper - 500 gr.
• Walnut - 150 gr.
• Tomatoes - 500 gr.
• Vegetable oil - 100 gr.
• Salt and spices to taste

Preparation:

My peppers and tomatoes. Remove the stem and seeds from the pepper. Twist the nuts, peppers and tomatoes through a meat grinder, salt, add spices and mix well. Salad ready! Now it should be put in a clean and dry jar, closed with a tight lid and hidden in the refrigerator. Such a salad can stand in the refrigerator without changing its taste for about 5 months.

This salad can be called legendary. It is known in almost all post-Soviet countries and is famous for its unforgettable taste and aroma. It is not very difficult to prepare such a salad, but the result will meet any expectations.

Ingredients:

• Tomatoes - 2 kg.
• Cucumbers - 1 kg.
• White cabbage - 1 kg.
• Carrots - 1 kg.
• Bulb onions - 1 kg.
• Bulgarian pepper - 1 kg.
• Garlic - 2 heads
• Parsley - 1 bunch
• Sugar - 1 glass
• Salt - 4 tbsp. l.
• Vegetable oil - 2 cups
• Vinegar - 2 tbsp. l.

Preparation:

We wash cucumbers, tomatoes, parsley, cabbage and peppers. We clean and wash the carrots. Now let's start cutting. Cut the tomatoes into small cubes. Shred cabbage. Three carrots for a coarse grater. Cut the cucumbers into large strips. Cut the onion into half rings, and the pepper into strips. Finely chop the parsley. Chop the garlic finely.

Now take a large saucepan and mix the chopped vegetables in it. Add salt, sugar, vegetable oil there and mix everything.

We put the saucepan on the fire, bring to a boil, and then simmer over low heat for about 40 minutes. until the salad is fully cooked. At the very end of cooking the salad, pour vinegar into a saucepan and mix.

We lay out the finished salad in prepared jars, cover with a lid and set to sterilize for 10 - 15 minutes. The Danube salad is ready!