It's hard to imagine our menu in winter period without salads prepared in summer and autumn. from vegetables is great option as for holiday table as well as every day.

Eggplant Salad: Ingredients

If you like vegetable snacks, then we will present to your attention a couple of recipes for preparations for the winter. It cooks very quickly and at the same time it turns out very tasty. The recipe is good because you do not need to sterilize anything.

To prepare vegetable snacks, we need:

1. A kilogram of tomatoes.
2. Two kilos of eggplant.
3. A kilogram of bell pepper.
4. Garlic - to taste.
5. Tablespoon of sugar.
6. Salt - 2 tbsp. l.
7. Vinegar (at least 9%) - 3 tbsp. l.

cooking eggplant

Let's start preparing vegetable snacks by preparing eggplants. They must be peeled and cut into cubes, and then salted. In this form, they should stand for half an hour. In the meantime, you can peel the tomatoes. To simplify the process, you need to lower each vegetable in boiling water for ten seconds, and then in cold water. Such a simple technique will allow you to easily get rid of the skin. Ready tomatoes must be scrolled in a meat grinder or use a blender. The resulting juice can be poured into a cauldron or pan, put on fire. In the meantime, while the liquid boils, cut large pieces bell pepper (you should take it multi-colored, then the salad turns out to be very bright and beautiful). Next, add it to the juice, salt and add sugar, butter. The resulting mixture must be boiled for at least twenty-five minutes (after everything boils) on the slowest fire.

Then add the squeezed eggplant and bring to a boil, then reduce the heat and cook for fifteen minutes. Eggplant should become very soft, periodically stir the salad and make sure that it does not turn into porridge. It is important not to overdo it here.

A few minutes before readiness in almost ready meal add garlic and vinegar. Next, you can try the salad to see if there is enough sugar and salt. Boiling appetizers need to be decomposed into jars (the jars must be sterilized) and rolled up. Next, as usual, put the roll down with the lids in a warm place (under the covers) for several hours. spicy snack from vegetables for the winter is ready.

Zucchini in tomato

Vegetable snacks are good because in a few minutes a dish appears on the table that does not need to be cooked for a long time. Of course, we understand that the time for its preparation was spent earlier, but how nice it is to see the fruits of your labors in winter!

Our next recipe also does not require much effort. They cook quickly and can sit in jars all winter. To prepare snacks from vegetables (photos are given in the article), you will need the following products:

1. Tomatoes - 0.8 kg (or tomato juice- 0.8 l).
2. Two kilograms of zucchini.
3. Two tablespoons of sugar.
4. Butter - 100 g.
5. One hot pepper.
6. Tablespoon of salt.
7. Peppercorns and garlic - to taste.

Recipe in tomato juice

For cooking let's take tomatoes, wash and chop. There are several options that you can use: finely dice, grate, use a blender. Each hostess chooses the most acceptable option for herself. Pour the tomato mixture into a saucepan, vegetable oil, salt, add sugar and put on fire (the slowest). The liquid should come to a boil.

At this time, you can peel the zucchini from the skin (for young zucchini, this procedure is not necessary). Next, the vegetables need to be cut, for example, into circles, and then into slices (quarters of circles).

As soon as the tomato mixture boils, you can add zucchini. Cook everything together for twenty minutes. Then add pepper, vinegar, garlic and cook for another three to four minutes. Next, turn off the heat and transfer the salad into jars so that the tomato juice completely covers the zucchini and close the lids. So the appetizer of vegetables for the winter is ready (it will be easier for housewives to understand the nuances of cooking with photos). It remains only to allow the seaming to brew in the warmth (under the covers).

spicy green tomatoes

The following recipe can be adopted by those who love spicy vegetable snacks. Salted tomatoes do not roll up, they can be stored in a cool place (a cellar is suitable for such purposes) or in a refrigerator. To prepare them, we need:

1. Tomatoes (brown or green) - 2 kg.
2. Sugar - 1 tsp
3. Salt - 3 tbsp. l.
4. Pepper (peas and allspice), Bay leaf, dill (several umbrellas).
5. Mustard powder - a few tablespoons.
6. Pepper is bitter.
7. Horseradish.
8. Liter of water.

The ingredients are given by us to get one three-liter jar tomatoes.

How to pickle tomatoes?

Because in winter time selection of good fresh vegetables not as large as in summer, and their prices are high; for many families, prepared vegetable snacks are a good way out. Recipes for all kinds of pickles are so diverse that any housewife can pick up something for herself.

Preparation of the workpiece must begin with the preparation of tomatoes: they must be washed and cleaned of tails. At the bottom of the sterilized jar we put dill, a piece of horseradish leaf, black pepper, mustard (2 tablespoons), a few cloves of garlic. Next, lay out the tomatoes.

Dissolve salt and sugar in cool boiled water. Pour the tomatoes with the resulting brine, the water should reach the shoulders of the jar.

Next, you can take a bandage, fold it in several layers and iron it with a hot iron. Put the resulting napkin on the tomatoes and pour on it mustard powder(about two tablespoons). This is done to prevent mold growth. The jar itself is best placed in a deep plate or basin. After two or three days, the brine will become cloudy and foam will appear. Excess liquid may leak out of the jar. Tomatoes should be kept in room temperature about ten days. Then we close the jar with a lid and send it to the refrigerator for two weeks until completely salted.

Zucchini salad with rice

Zucchini salad with rice - great snack from vegetables for the winter (from the photo below, jars with such blanks just "look" at you). The advantage of this blank is that it can be put on the table cold, or you can warm it up, then the salad becomes a real stew with summer vegetables. The appetizer is made from simple products and does not require sterilization.

Ingredients:

1. A kilogram of carrots.
2. Zucchini - 2 kg.
3. A kilogram of tomatoes.
4. Two glasses of rice.
5. kilogram of onion.
6. Half a liter of water.
7. Cup vegetable oil.
8. Sugar - 1/2 cup.
9. Salt - 4 tbsp. l.
10. Vinegar (at least 9%) - 100 ml.
11. Hot pepper and garlic.

Zucchini salad recipe

Let's start by preparing the vegetables. Carrots need to be chopped on a grater, and onions cut into small cubes. In the dishes in which we will prepare the snack, we rub the tomatoes. Add sugar, oil and salt to the tomatoes. Mix all ingredients well. Next, add onions and carrots. Put the pot on slow fire, bring to a boil, then simmer for twenty minutes.

Then we cut the zucchini into small cubes, add them to the salad and continue to simmer (20-25 minutes, the zucchini should let the juice go). After that, we fall asleep rice, adding water, and cook over low heat until cooked. As soon as the cereal becomes soft, pour in the vinegar and cook for another five minutes. Our salad is ready, it remains only to arrange it in jars and roll it up.

As we can see, there are the most different snacks from vegetables. The recipes are so varied that you can always choose an excellent option for your family from your favorite products.

Sauteed eggplant

Vegetable salads are good because they can be on the table an independent dish and great addition holiday menu. Indeed, in winter, the assortment of fresh vegetables is not so large, so preparations become an excellent alternative. If you love eggplant and prefer simple meals in cooking, then you will like our vegetable snacks. Recipes that are easy to follow are incredibly appreciated modern housewives who do not have the opportunity to spend a lot of time in the kitchen. In this regard, eggplant sauté deserves close attention. Preserving such a salad does not take much time, but the result will certainly please. The appetizer turns out incredibly juicy and tasty and will become a decoration. winter table. Besides, this recipe does not imply sterilization, which is also convenient. When cooking, a small amount of vinegar is used.

Ingredients:

1. A kilogram of bell pepper.
2. A kilogram of eggplant.
3. Tomatoes - 2 kg.
4. Onion - 1/2 kg.
5. Vinegar (at least 9%) - 50 ml.
6. Sugar - 3 tbsp. l.
7. Tablespoon of salt.
8. Vegetable oil -200 g.

Saute: cooking recipe

All vegetables must be cut into cubes, and onions - into half rings. We take a pan, pour oil (vegetable) into it, put pepper and onion and send it to the stove. We simmer them over low heat, not forgetting to stir until the vegetables become soft. Tomatoes for sauté must be processed so that a homogeneous puree is obtained. To do this, you can rub them on a grater, or you can use a blender. Pour the resulting puree into a saucepan, mix, adding sugar and salt. Bring the vegetables to a boil over very low heat, and then cook the saute for another half an hour until the eggplant is ready. Then add vinegar, let the sauté boil for another two minutes and turn off the gas. hot appetizer put in dry sterile jars. Next, roll them up and put them under the covers upside down. In the heat, the jars should stand until they cool completely, after which they can be put away in the cellar or pantry.

"Vegetable whim"

Salad with this beautiful name will certainly appeal to all those who love vegetable snacks for the winter. Recipes of such blanks are not only beautiful in appearance, but also tasty. To prepare the salad, onions, peppers, tomatoes and carrots are used. The recipe is simple, and the result will surprise you with its excellent taste. Vegetables can be served on the table not only as an appetizer, but also as a side dish.

Ingredients:

1. A kilogram of sweet pepper (Bulgarian).
2. Tomatoes - 2 kg.
3. Carrots - 0.85 kg.
4. Onion - 0.65 kg.
5. Salt - 100 g.
6. Vegetable oil - 400 ml.
7. Carnation, bay leaf.
8. Fragrant pepper.
9. Vinegar - 9 tbsp. l.
10. Vegetable juice - 9 tbsp. l.

Carrots need to be chopped on a grater. Salad pepper is cut into two parts and the seeds are removed, and then cut into small strips. Tomatoes can be cut into slices, removing the junction with the stalks. Onion cut into half rings. We put all the vegetables in a large bowl, mix well, salt and leave to brew for ten minutes. Next, the vegetables should be thrown into a colander and left for a few minutes to drain the juice, after which the ingredients are again transferred to the pan. Juice obtained from vegetables should not be poured out, we will need it when seaming cans. That is what we will pour into the banks. Drizzle vegetables with vegetable oil. In the meantime, we lay out the spices at the bottom of the jars. Then we put vegetables in them and lightly tamp them down. We mix the juice with vinegar, add the resulting mixture to the jars to the top.

Next, cover the jars with lids and put in large saucepan, filling the containers with water up to the shoulders. We turn on the stove and bring to a boil, then reduce the fire and sterilize for another twenty minutes. After the specified time, we roll up the jars and set them to cool upside down under the covers. Once the salad has cooled, it can be put in the pantry or another place. At room temperature, such seaming does not deteriorate, so the jars do not have to be kept in the cellar.

Salad "Summer Miracle"

This salad is incredibly easy to prepare and has a pronounced summer taste.

Ingredients:

1. A kilogram of cucumbers.
2. Tomatoes - 3 kg.
3. kilogram of cabbage.
4. Kilogram of sweet pepper.
5. Onion - 1 kg.
6. Black pepper - 20 pcs.
7. Bay leaf - 10 pcs.
8. Vinegar - 185 ml.
9. Sugar - 250 g.
10. Vegetable oil - 250 g.
11. Three tablespoons of salt.

We cut cucumbers into rings, peppers into strips, onions into half rings, tomatoes into slices and cabbage into squares. We put all the vegetables in a saucepan, add oil, vinegar, spices. Next, cook the salad for seven to ten minutes after boiling. We put the hot snack in sterilized jars, roll them up, and then put them upside down to cool under the covers.

Korean carrot

Many love Korean carrot, it is now sold in every supermarket. But you can cook it yourself at home as a preparation for the winter. Such an appetizer can not only be kept in the refrigerator, but also rolled up for future use. Carrots according to our recipe are firm and juicy.

Ingredients:

1. Onion - 1/2 kg.
2. Carrots - 3 kg.
3. Sugar - 0.2 kg.
4. Salt - 2 tbsp. l.
5. Vinegar - 150 ml.
6. Seasoning Korean - 4 tbsp. l.
7. Several cloves of garlic.

Carrots must be peeled and grated (for carrots in Korean). Cut the onion into cubes and chop the garlic. IN separate dishes mix garlic, vinegar, salt, vegetable oil, sugar and seasoning. We put all the vegetables in a large container and pour the resulting mixture, then mix everything well and send it to brew for twelve hours in the refrigerator. Next, you can lay out the workpiece in sterile jars. However, so that the salad does not disappear, it must be sterilized for ten minutes. And then you can roll it up.

Instead of an afterword

In our article, we gave examples of what vegetable snacks can be prepared for the winter. Recipes with photos allow housewives to quickly understand the nuances of cooking. All salads are great. taste qualities and easy to perform. We hope that our information will be useful for you when choosing recipes for winter preparations.

We continue to do delicious preparations for the winter from vegetables. This article contains delicious recipes. vegetable snacks for the winter. Howprepare a snack of carrots and apples for the winter, a recipe for winter preparations with a photo in steps, read on.

Preparations for the winter: vegetable snacks

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

Recipe Appetizer of carrots and apples

Ingredients:

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

For filling:

• 0.5 l water
• 1 tsp salt
• 1.5 tsp Sahara

Cooking method:

1. Wash and peel carrots.

2. Grate carrots on a medium grater.

3. Wash the apples.

4. Grate apples on coarse grater.

5. Pass horseradish through a meat grinder or grate.

6. Sterilize jars.

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

8. Prepare the filling. Boil water with salt and sugar. Pour boiling filling over the bank.

9. Cover the jars with lids.

10. Sterilize a 1 liter jar for 15-20 minutes.

11. Roll up jars and cool at room temperature. Store snacks in a cool place.

Recipe Eggplant Appetizer "O Gonek"

Ingredients:

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

Cooking method:

1. Wash the eggplant and cut into pieces.
2. Sprinkle eggplant generously with salt and leave for 2 hours to release bitterness.
3. Squeeze the eggplant and fry in vegetable oil.
4. Gorky and bell pepper pass through a meat grinder or grind with a blender along with the seeds.
5. Separately, mince tomatoes with garlic through a meat grinder.
6. Mix the tomato and pepper parts.
7. Boil the resulting sauce for 5-10 minutes.
8. Pour vinegar into the sauce, add salt to taste.
9. Sterilize jars.
10. Put a layer of eggplant on the bottom of sterile jars, then 3 tbsp. l. sauce and eggplant again.
11. Fill jars alternating eggplant and spicy sauce.
12. Cover jars with lids and sterilize for 20 minutes. cover with lids and set to sterilize for 30 minutes.
13. roll up the banks lids, wrap blanket and leave to cool completely. Store snacks in a cool place.

To prepare salads for the winter, from a wide variety of products, our step by step recipes with photo. Preparations for the winter are so tasty that your eaters will just 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. TO festive feast fit savory salads from eggplant and paprika, or from zucchini with fragrant garlic, the most delicious salads from green tomatoes or cucumbers in Korean. Such simple homemade salad preparations for the future are a good help in winter, when there is little natural products and vitamins or you need to quickly set the table. In any case, jar delicious preservation, which is always at hand - a good help. For canning, in recipes, experienced hostesses use vinegar, vegetable oil, tomato juice and mayonnaise. Well prepared for the winter vegetable salad will delight your household and diversify the menu!

The best salad recipes with photos

The last notes

How often does it happen that when you come to a dacha or a 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.

Even in the 21st century, despite the constant lack of time, people visit each other. But if the guest is unexpected - what to treat him with? For experienced hostess such a problem simply does not exist. After all, she always has in stock. And it is doubly pleasant to treat a guest with snacks from vegetables and fruits from your dacha.

You will need:

• 1 kg zucchini

• 2 sweet peppers
• 500 g carrots
• 500 g onion
• 120 ml vegetable oil
• 1 kg tomatoes
• 4 garlic cloves
• 1 st. l. salt
• 2 tbsp. l. Sahara
• 2 tbsp. l. apple cider vinegar

Cooking:

1. Zucchini and Bell pepper cut into cubes. Grate the carrots fine grater, chop the onion. Dip the tomatoes in boiling water for 30 seconds, peel and finely chop.
2. Heat oil in a saucepan, fry zucchini. Add onion with carrots, pepper and fry, stirring, 10 minutes. Put tomatoes, garlic, passed through a press, and simmer for 10 minutes.
3. Grind the resulting mass in a blender. Add salt, sugar, vinegar and cook over low heat for 20 minutes with constant stirring. Arrange in banks and roll up.

You will need:

• 4 kg beets
• 1 kg carrots

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

Cooking:

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

You will need:

• 1 kg of garlic
• 0.5 kg beets

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

Cooking:

1. Wash the beets, peel them, cut the flesh into thin slices. Garlic peel from the top husk, put for 2 minutes in a pot of boiling water. Drain in a colander, rinse with ice water.
2. Put the garlic in sterilized jars, alternating with slices of beets. Put some greens in each jar.
3. Make a marinade. Bring water to a boil, put salt, sugar, pour in vinegar. As it boils, immediately pour jars of garlic.
4. Banks roll up, turn over to cool.

You will need:

• 300 g carrots
• 4 garlic cloves

• green hot pepper to taste
• greens to taste

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

Cooking:

1. Peel the garlic. Wash greens, cut. Peel the carrots, wash and cut into slices about 1 cm thick, dip in boiling water for 5 minutes, remove, dry. hot peppers wash well.
2. Prepare marinade. Boil water, add oil, salt, sugar, bring to a boil, remove from heat, add vinegar.
3. IN clean jars lay out the carrots, shifting with peppers and garlic cloves. Pour carrots in jars with hot marinade, sterilize in a container of boiling water for 15 minutes. Then take out, tighten with sterilized lids, turn over and leave to cool completely.

You will need:

• 1 kg cauliflower
• 4 red sweet peppers

• 4 green sweet peppers
• 50 g parsley
• 0.5 l water
• 80 g salt
• 1.3 tsp vinegar essence for a 1 liter jar

Cooking:

1. Wash the cabbage well and divide into inflorescences. Wash peppers, remove seeds and stalks. Cut the pulp of peppers into rings. Wash parsley and chop.
2. Place vegetables and herbs in 1 liter jars in layers, tamping. Put salt, completely pour boiling water. Cover jars with lids and sterilize for 25 minutes. Pour in the vinegar. Top up with boiling water to the brim. Banks roll up and turn over to cool.

You will need:

• 0.5 kg zucchini
• 300 g tomatoes

• 200 g carrots
• salt, sugar
• the black ground pepper taste

Cooking:

1. Wash the zucchini, cut into circles and fry in vegetable oil, then cool and roll through a meat grinder. Peel onions, wash carrots. Scald the tomatoes, remove the skin. Scroll everything through a meat grinder.
2. Combine all ingredients and mix well, add salt, sugar, pepper. Bring to a boil, put in sterilized jars with a volume of 0.5 liters. Sterilize jars for 1 hour. Roll up and turn over to cool.

Photo: Oleg Kulagin/BurdaMedia

You will need:

• small zucchini

• vegetable oil for frying

• 2 tsp salt

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

Cooking:

1. Wash the zucchini, cut into slices or circles and fry in vegetable oil. Peel and mince the garlic.
2. Fill a sterilized jar halfway with zucchini. Put salt, sugar, chopped garlic, pour vinegar. Put in the remaining zucchini.
3. Pour boiling water, roll up, turn over to cool. Store in a cool place.

You will need:

• 7 kg zucchini
• 1 st. table vinegar

• 1 st. Sahara
• 0.5 l vegetable oil
• 4 tbsp. boiled water
• 4 tbsp. l salt
• garlic
• black peppercorns
• bay leaf to taste

Cooking:

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

Ecology of consumption. Even in the 21st century, despite the constant lack of time, people visit each other. But if the guest is unexpected - what to treat him with? For an experienced hostess, such a problem simply does not exist.

Even in the 21st century, despite the constant lack of time, people visit each other. But if the guest is unexpected - what to treat him with? For an experienced hostess, such a problem simply does not exist. After all, she always has homemade preparations in stocks. And it is doubly pleasant to treat a guest with snacks from vegetables and fruits from your dacha.

1. homemade caviar from zucchini

You will need:

For 8 servings

• 1 kg zucchini

• 2 sweet peppers
• 500 g carrots
• 500 g onion
• 120 ml vegetable oil
• 1 kg tomatoes
• 4 garlic cloves
• 1 st. l. salt
• 2 tbsp. l. Sahara
• 2 tbsp. l. apple cider vinegar

Cooking:

1. Cut zucchini and sweet pepper into cubes. Grate the carrots on a fine grater, chop the onion. Dip the tomatoes in boiling water for 30 seconds, peel and finely chop.
2. Heat oil in a saucepan, fry zucchini. Add onion with carrots, pepper and fry, stirring, 10 minutes. Put tomatoes, garlic, passed through a press, and simmer for 10 minutes.
3. Grind the resulting mass in a blender. Add salt, sugar, vinegar and cook over low heat for 20 minutes with constant stirring. Arrange in banks and roll up.

2. Spicy Beetroot Appetizer

You will need:

• 4 kg beets
• 1 kg carrots

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

Cooking:

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

Use as a dressing for soups, meat dishes or as a spicy snack.

3. Pickled garlic

You will need:

• 1 kg of garlic
• 0.5 kg beets

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

Cooking:

1. Wash the beets, peel them, cut the flesh into thin slices. Garlic peel from the top husk, put for 2 minutes in a pot of boiling water. Drain in a colander, rinse with ice water.
2. Put the garlic in sterilized jars, alternating with slices of beets. Put some greens in each jar.
3. Make a marinade. Bring water to a boil, put salt, sugar, pour in vinegar. As it boils, immediately pour jars of garlic.
4. Banks roll up, turn over to cool.

4. Pickled carrots

You will need:

• 300 g carrots
• 4 garlic cloves

• green hot pepper to taste
• greens to taste

For marinade in 1 liter of water:

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

Cooking:

1. Peel the garlic. Wash greens, cut. Peel the carrots, wash and cut into slices about 1 cm thick, dip in boiling water for 5 minutes, remove, dry. Wash hot peppers well.
2. Prepare marinade. Boil water, add oil, salt, sugar, bring to a boil, remove from heat, add vinegar.
3. Put carrots in clean jars, shifting with peppers and garlic cloves. Pour carrots in jars with hot marinade, sterilize in a container of boiling water for 15 minutes. Then take out, tighten with sterilized lids, turn over and leave to cool completely.

5. Pickled cauliflower

You will need:

• 1 kg cauliflower
• 4 red sweet peppers

• 4 green sweet peppers
• 50 g parsley
• 0.5 l water
• 80 g salt
• 1.3 tsp vinegar essence in a 1 liter jar

Cooking:

1. Wash the cabbage well and divide into inflorescences. Wash peppers, remove seeds and stalks. Cut the pulp of peppers into rings. Wash parsley and chop.
2. Place vegetables and herbs in 1 liter jars in layers, tamping. Put salt, completely pour boiling water. Cover jars with lids and sterilize for 25 minutes. Pour in the vinegar. Top up with boiling water to the brim. Banks roll up and turn over to cool.

6. Zucchini caviar

You will need:

• 0.5 kg zucchini
• 300 g tomatoes

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

Cooking:

1. Wash the zucchini, cut into circles and fry in vegetable oil, then cool and roll through a meat grinder. Peel onions, wash carrots. Scald the tomatoes, remove the skin. Scroll everything through a meat grinder.
2. Combine all ingredients and mix well, add salt, sugar, pepper. Bring to a boil, put in sterilized jars with a volume of 0.5 liters. Sterilize jars for 1 hour. Roll up and turn over to cool.

7. Fried zucchini

Can be topped with vegetable broth

You will need:

• small zucchini

• vegetable oil for frying

For brine per 1 liter jar:

• 2 tsp salt

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

Cooking:

1. Wash the zucchini, cut into slices or circles and fry in vegetable oil. Peel and mince the garlic.
2. Fill a sterilized jar halfway with zucchini. Put salt, sugar, chopped garlic, pour vinegar. Put in the remaining zucchini.
3. Pour boiling water, roll up, turn over to cool. Store in a cool place.

8. Canned zucchini

You will need:

• 7 kg zucchini
• 1 st. table vinegar

• 1 st. Sahara
• 0.5 l vegetable oil
• 4 tbsp. boiled water
• 4 tbsp. l salt
• garlic
• black peppercorns
• bay leaf to taste

Cooking:

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

9. Soaked apples

You will need:

• 3-4 kg apples

For pouring into 10 liters of water:

• 120 g sugar
• 120 g salt

Cooking:

1. Prepare 3 liter jars, pour boiling water over them and dry well.
2. Prepare filling. Boil water, add salt, sugar, bring to a boil and cool slightly.
3. Fill the jars with prepared apples, pour over the filling, close with plastic lids and leave at room temperature for 1 day, then store in a cool place.

10. Soaked apples with honey

You will need:

• 4 kg green apples
• 200 g honey
• 1 liter of water
• 1 l apple juice

Cooking:

1. Wash apples, dry. Place in a bowl with the stalks up. Bring water to a boil and cool.
2. Dilute honey in cold water, pour Apple juice and stir well. Pour over apples. Cover the pan with apples with a clean cloth, put a small board on top, and a load on it. Store in a cool place. Apples will be ready in a month. published