Recipe for salting a vegetable garden in a jar. We close the classic "Vegetable garden in the bank

26.07.2019 Egg dishes

Salad "Vegetable" for the winter, the recipes of which we will consider - this perfect option in order to diversify the winter diet, since you can cook it from any vegetables and combine them in different ways in each jar.

Preparation for conservation

Selection of vegetables

For conservation different vegetables in one jar, choose the fruits of one or different varieties... The same applies to the size - it can be different.

Vegetables that will be placed in the jar, for example, courgettes, peppers, carrots, must be of the same ripeness, not soft and free from obvious defects (cracks, dents, etc.).

Sterilization of cans

There are many ways to sterilize containers and lids before preserving, namely: in the oven, in a double boiler, in the microwave or using steam. You need to choose the most convenient and the right way... Take this issue seriously, because poor-quality sterilization can cause the lids to swell; cans can simply burst or the prepared canning will deteriorate and become unusable.

Read more about preparing cans and lids for blanks.

Placing vegetables in a jar

To place maximum amount vegetables in a jar, you must first put the whole fruits (large, then smaller), and fill the rest of the space with chopped vegetables.

Brine preparation

There are many recipes for brine, depending on the type of preservation and the choice of vegetables. To make the brine and, most importantly, remain transparent, you need to add finely chopped pieces of peeled horseradish root to it.

Recipes

We offer several simple recipes this salad.

The classic recipe for this salad will appeal to many housewives, because it is quite simple. Crispy and spicy vegetables will perfectly complement family dinner or any celebration.

Cooking time: 40 minutes
Volume: 3 l

Ingredients:

fresh cucumber (small, 6-8 pcs.);
fresh tomato (small, 6-8 pcs.);
sweet bell pepper (4 pcs.);
cauliflower (400-600 g);
zucchini / zucchini (400-600 g);
onions (medium or small onions, 6 pcs.);
garlic (10 cloves);
dill, parsley, rosemary (1-2 bunch);
water (for marinade, 1 l);
allspice black pepper (for the marinade, 1 tbsp. l.);
Bay leaf(10 pieces.).

According to the recipe, the amount of vegetables in ready-made canning is 60-65%, and the amount of marinade is 35-40%. Thus, for 1 jar with a capacity of 0.5 liters, 200 ml of filling will be required, for 1 liter of the jar 400 ml will go, for 3 liters of capacity - 1 liter of marinade. But, just in case, we advise you to always cook a little more marinade.

Preparation:

Wash all vegetables and herbs thoroughly and dry with a kitchen towel.
Peel the pepper and cut into large pieces.
Divide the cabbage into inflorescences of the desired size.
Cut the zucchini into large pieces.
Peel the onion.
Peel the garlic; the cloves can be used whole or cut in half.
Coarsely chop the greens.
At the bottom of pre-sterilized jars, place part of the herbs, garlic and bay leaves. Place prepared vegetables in jars, filling them completely. In the process of laying, sprinkle vegetables with herbs and spices.
You need to cook the marinade at the rate of 1 liter of water. Should be poured into a saucepan the right amount water, salt, add sugar and bring to a boil. It is necessary to boil the marinade for 2-3 minutes, and add vinegar and pepper 1 minute before turning it off. Pour the prepared marinade into jars immediately and leave for 10 minutes.
After 10 minutes, roll up the cans with sterilized lids, turn upside down and allow time to cool. Leave blanks for 48 hours, then turn over and move them to a cool, dark storage area.

Salad ready!

The tomato salad option is perfect to diversify the festive table.

Cooking time: 20 minutes
Volume: 3 l

Ingredients:

tomato (6-8 pcs.);
cucumber (8-10 pcs.);
sweet bell pepper (4-5 pcs.);
onions (3-4 pcs.);
garlic (5-7 cloves);
dill, parsley (to taste);
water (for marinade, 1 l);
table vinegar, 9% (for the marinade, 3 tbsp. l.);
salt (for the marinade, 2 tbsp. l.);
sugar (for the marinade, 3 tbsp. l.);
sunflower / other vegetable oil (for marinade, 4 tbsp. l.);
black peppercorns, other spices (for the marinade, to taste).

To give vegetables unique taste and add aroma when preserving bay leaf, fragrant or hot peppers, cumin, star anise, cloves, basil, oregano (oregano) or other spices to taste.

Preparation:

Wash vegetables and herbs and pat dry with a towel.
Cut the tomatoes into medium wedges.
Cut the cucumbers into slices of medium thickness (1-1.5 cm).
Peel the core and seeds from the pepper. Cut into cubes or strips (optional).
Coarsely chop the parsley and dill.
Peel the onion and cut into large rings.
Peel the garlic. Cut large teeth in half.
Put chopped vegetables and herbs in pre-sterilized jars, you can layer them (herbs, onions, garlic, peppers, cucumbers, tomatoes).
The marinade must be prepared per 1 liter of water. Season with salt, add pepper and sugar, mix. When the water boils, add oil and vinegar, stir and remove from heat.
Pour the cooked marinade over the vegetables and roll up the jars with sterilized lids. Leave on for 10-15 minutes.
Turn the cans over, wrap them in a blanket and allow to cool completely (leave for 48 hours).
Place the prepared salad in a cool, dark storage place.

The dish is ready!

This salad - great option preparations for the winter. A variety of vegetables will allow everyone to choose what they like. Celery will add spice and original taste to the dish.

Cooking time: 30 minutes
Volume: 3 l

Ingredients:

cauliflower (500-700 g);
carrots (500 g);
garlic (8 cloves);
parsley (1-2 bunches);
celery (200 g);
bay leaf (4 pcs.);
water (for marinade, 1 l);
table vinegar, 9% (for the marinade, 3 tbsp. l.);
black peppercorns (for marinade, 0.5 tsp);
sugar (for the marinade, 5 tbsp. l.);
salt (for the marinade, 2 tbsp. l.).

Preparation:

Wash the cabbage, blot with a napkin and carefully divide into inflorescences.
Wash the pepper, remove the seeds and core. Cut into medium sized pieces (4-6 pieces).
Wash the carrots, peel and cut into slices of medium thickness (about 1 cm).
Peel the garlic, cut the cloves in half if they are large.
Wash and dry the herbs and bay leaves.
Coarsely chop the celery and parsley.
Put bay leaf and pepper on the bottom of pre-sterilized jars, then put prepared vegetables and herbs (alternating).
The marinade is required to be prepared per 1 liter of water. Pour into a saucepan required amount water, bring to a boil, add salt and sugar. Boil water for 3 minutes over low heat, and add vinegar 1 minute before turning off.
Pour the prepared marinade into the jars, roll up the jars with a sterilized lid, turn it upside down, wrap it in a blanket and leave for 48 hours. Store salad in a cool, dark place.

Bon Appetit!

The main feature of this salad is the variety of vegetables. Here you can find cabbage, tomatoes, carrots and peppers - a real vegetable garden in a jar.

Cooking time: 49-50 hours
Volume: 3-4 l

Ingredients:

white cabbage (2.5 kg);
carrots (500 g);
onions (500 g);
sweet bell pepper (500 g);
tomato (500 g);
dill and parsley (300 g);
salt (2 tbsp. l.);
sugar (100-150 g);
table vinegar, 9% (200 g);
vegetable oil (300 g);
spices: bay leaf, pepper, cloves, etc. (optional).

Preparation:

Wash vegetables thoroughly.
Finely chop the cabbage.
Peel the carrots, grate or chop finely into strips.
Peel the onion, cut into half rings.
Pepper core and seeds, chop finely.
Peel the tomatoes as desired, chop finely.
Chop the greens.
Combine all vegetables in a large plastic / enamel bowl, add salt, sugar, vinegar and oil.
To stir thoroughly.
Keep indoors for 48 hours, stirring occasionally.
Then spread over sterilized jars, pasteurize for at least 15 minutes and roll up.

Such a salad can be stored like any other airtight preservation, in the refrigerator, in a not very cold cellar, on a pantry shelf.

An excellent preparation option for the winter. The dish is prepared simply and quickly, and the vegetables are crispy and spicy.

Cooking time: 25 hours
Volume: 4 l

Ingredients:

cucumber (500 g);
white cabbage (500 g);
sweet radish (200-300 g);
carrots (300 g);
bulgarian pepper (300 g);
onions (300 g);
green onions (200 g);
allspice black pepper (1 tbsp. l.);
sugar (3 tbsp. l.);
table vinegar, 9% (100 g);
salt (1 tbsp. l.).

If you don't like the smell canned radish, do not put it in the dish.

Preparation:

Wash, peel, chop or finely chop the vegetables.
Mix in a wide plastic or enamel bowl.
Add salt, sugar and vinegar, mix thoroughly.
Let stand at room temperature, bye Vegetable mix will not give juice (at least a day).
Put in sterilized jars (0.8-1 l).
Pasteurize the cans for at least 10-12 minutes.
Close hermetically, turn the jars onto the lids and leave to cool.

Bon Appetit!

An excellent option for preparing salad, which does not require preliminary sterilization of cans. The dish is prepared simply and quickly, and the vegetables are crispy and spicy.

Cooking time: 30 minutes
Servings: 3 l

Ingredients:

cherry tomato / other small variety (10-12 pcs.);
cucumber (small, 6-8 pcs.);
sweet bell pepper (2-3 pcs.);
cauliflower (200-300 g);
squash (small, 8-10 pcs.);
garlic (3-4 cloves);
onions (2-3 pcs.);
black peppercorns (1 tbsp. l.);
bay leaf (4-6 pcs.);
dry cloves (1 tsp);
black currant leaf (4 pcs.);
horseradish leaf (4 pcs.);
basil (0.5 bunch);
water (for marinade, 1 l);
table vinegar, 9% (for the marinade, 3 tbsp. l.);
salt (for the marinade, 2 tbsp. l.);
sugar (for the marinade, 3 tbsp. l.).

The amount of spices and herbs can be kept to a minimum if you love the natural aromas and flavors of vegetables.

Preparation:

Wash all vegetables and all greens thoroughly and dry with a kitchen towel.
Cut off the tips of the cucumbers. Large cucumbers cut across into halves.
Peppers, core and seeds, cut into large pieces.
Divide the cabbage into small inflorescences.
Cut off the ends of the squash. Cut large fruits into halves / quarters.
Peel the garlic. The cloves can be used whole, and if they are large, cut in half.
Peel the onion and cut into thick rings (about 1-1.5 cm).
Put currant and horseradish leaves, basil sprigs, garlic, cloves, pepper and bay leaves on the bottom of the jars, then put the prepared vegetables, filling the jars with them completely.
Pour boiling water into the jars to the top and leave for 15 minutes, then drain the water, and pour boiling water over the jars (new) for another 10-15 minutes. Drain.
Pour marinade water into a saucepan, add pepper, salt and sugar, stir and bring to a boil. Turn off heat, add vinegar and pour marinade into jars.
Roll up the cans with pre-sterilized lids, turn upside down, cover with a blanket and allow time to cool. When the jars are completely cool, move them to a cool dark place for storage.

We also offer you to watch the video recipe for the dish (the list of ingredients is slightly different from the recipe suggested above).

Preliminary double pouring of boiling water replaces sterilization of cans. Sometimes they don’t bother with water, but immediately use the marinade (pour in, stand for several minutes, drain, boil the marinade again, etc.). The preservation rolls up and stores well. Another thing is that this is not as simple a process as it seems: sometimes it is much easier to sterilize empty cans than to turn over full hot ones.

Bon Appetit!

Text: Marina Dushkova

4.5714285714286 4.57 / 7 votes

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"GARDEN IN THE BANK" IN THE WINTER
Colorful, tasty, what else is needed in a cold winter?
Products for a 2L jar:
tomato 2-3pcs
cucumber 3-4pcs
color capesta - half
garlic 2-3 cloves
sweet pepper 2pcs
carrots 2-3pcs
small onions 5-6pcs
laurel leaf 1-2pcs
dill (umbrellas) 2pcs
horseradish table leaves 1pc
currant leaves 4pcs
bitter pepper 1pc
peppercorns 10pcs
For the marinade:
for 1 liter of water:
salt 2 tsp
sugar 1 tsp
vinegar 9% table 3 tablespoons
Preparation:
Wash all vegetables. Clean up.
Put spices at the bottom of the cans: horseradish, peppercorns, laurel. leaf, currant leaves, dill.
We fill the vegetables in any order, you can in layers, I did this. Disassemble the cabbage into inflorescences, chop the rest of the vegetables coarsely. Whole tomato and cucumber.
We fill the cans to the top.
Cooking the marinade. I have 4 2h liter cans it took 4.5 liters of marinade. Boil water in a saucepan, add sugar and salt. Let it boil, pour in the vinegar, turn it off. Pour the marinade over the jars of vegetables. Sterilize jars: liter for 10 minutes, 2 liter for 17-20 minutes. Roll up. Turn the bottom upside down until it cools completely.

It so happens that in one family everyone has their own taste preferences... One loves cucumbers, the other tomatoes. And someone generally adores pickled onions or peppers. You can please everyone if you prepare a vegetable garden for the winter from tomatoes and cucumbers with the addition of onions and bell peppers. You can also put other vegetables in the jar, but I decided to stop at this, and so there is a considerable list of products.

The marinade turns out to be very tasty sweet and sour. He is simply adored in our family. Thanks to the neighborhood with tomatoes, cucumbers become even tastier and sweeter. So this blank should be done in a large number, so that there is enough for every day and, of course, left for the festive table. Indeed, for winter celebrations, you cannot do without your favorite pickled vegetables.

Ingredients

cucumbers about 1 kg
tomatoes about 1.2 kg
bulgarian pepper 3 pcs.
onions 2 pcs.
parsley 5 sprigs
allspice peas 6 pcs.
bay leaf 2 pcs.
sugar 4 tbsp. l.
salt 3 tbsp. l.
vinegar 9% 50 ml

How to cook a vegetable garden for the winter from tomatoes and cucumbers

Let's start by soaking the cucumbers for 2 hours in cold water... At this time, you can wash three-liter cans with soda, boil the lids and prepare all the rest of the vegetables. V clean jar stack allspice, two sprigs of parsley and washed cucumbers.
Pour boiling water over the cucumbers up to the top of the jar. Cover it with a lid and leave to warm up for 20-30 minutes.
Then we drain the already slightly cooled water through the lid with holes back into the pan. We put it to boil again.
While the water is on the fire, refill the jar with chopped onions, peppers and the rest of the parsley.
Then fill the container to the top with tomatoes, shaking them to fit as many fruits as possible. And so that there are no big voids.
Fill the contents of the jar with boiling water. Cover it again and keep it there for 20-30 minutes.
We drain the liquid into a saucepan. Add sugar and salt to it. We put to boil.
Pour vinegar directly into the jar.
We fill the container with boiling marinade and immediately roll it up.
Need to finished workpiece turn over and check how well the jar is sealed. Allow the finished garden to cool upside down. Then put it in the storage place of conservation.

Advice

Banks for such a workpiece need not be sterilized, because they are subjected to triple heating.

If you wish, you can add zucchini or cabbage (white or cauliflower, broccoli) to this vegetable assortment.

For lovers hot snacks I propose to supplement this recipe hot pepper taste.

And we also have such a recipe for a vegetable garden in a jar for the winter -.

Vegetable salad - general principles cooking

Salad "Vegetable" got this name for a reason: it's all about the abundance of vegetables that are present in the dish. Carrots, beets, cabbage, potatoes - all these products will be needed if you decide to make the Vegetable salad. The appetizer can be either purely vegetable or with the addition of meat or canned fish. You can experiment as much as you like with the products that make up the dish. Some people prefer to add cucumbers, peppers, onions to the appetizer, canned peas, apples or carrots in Korean. In many recipes, you can find dry snacks: chips or croutons with different tastes.

The basic principle of cooking is to cut all the ingredients into strips, cubes or slices and lay them out in slides around an ingredient. Thus, a spectacular, colorful and healthy snack... The indisputable advantage of this salad is that a person can choose the ingredients he needs and their amount himself.

Mayonnaise is most often used as a dressing. If the vegetable salad contains most of all sweet products (for example, beets, carrots or apples), then you can take natural low-fat yogurt sugarless.

Vegetable salad - preparation of food and dishes

Most often for the preparation of salad "Vegetable" are taken raw vegetables and cut in a certain way. Those products that require heat treatment (for example, potatoes) must be boiled or fried. This also applies to meat: beef, pork or chicken must be fried, steamed or boiled. If used canned food(peas or cucumbers), you must not forget to drain the liquid from them, otherwise there will be excess water on the dish with salad.

From the dishes you will need a wide flat dish, on which all the components of the "Vegetable" salad will be laid out, a small saucepan (if you need to boil any product), a grater and a knife. For serving snacks, you can offer guests small plates, where they themselves will put the right amount of ingredients and dressings.

Vegetable salad recipes:

Recipe 1: Salad "Vegetable"

This delicious and healthy salad - versatile dish, as on its basis, guests can come up with snacks according to their own taste. All you need to do is just put in any ingredients you like and mix with the dressing.

Required Ingredients:

Beef - 200-220 g;
1 large beet
Onion- 1 large head;
White cabbage - 1/3 large fork;
Korean carrots - 200 g;
Medium package of bacon-flavored chips;
Table vinegar;
Mayonnaise;
Vegetable oil.

Cooking method:

Boil the beef in salted water until tender, cool, cut into small cubes. Chop the onions not too coarsely, but not too finely, put in a small bowl, add two tablespoons of vinegar and leave to marinate for an hour or two. Wash, peel and grate the beets coarse grater... Then fry on vegetable oil about 15 minutes (until soft). Wash the cabbage, chop finely. To the center great dish squeeze out the required amount of mayonnaise, lay out beets, carrots, cabbage, meat and onions around it. It will be better if each product is divided in half. Thus, there should be 10 sectors. You need to lay out the products so that the colors alternate. Pour some crushed chips on top of the mayonnaise.

Recipe 2: Salad "Vegetable" with canned food

Another version of the "Vegetable" salad, which includes not meat, but canned fish, as well as pickled cucumbers, fried potatoes and canned peas.

Required Ingredients:

1 large beet;
3-4 potatoes;
2 medium carrots;
1 can of canned fish (sardines possible);
Pickled cucumbers (1 small jar);
A can of canned peas;
Mayonnaise;
Vegetable oil.

Cooking method:

Wash the beets and carrots, peel, boil until tender, let the vegetables cool and grate. Peel and chop the potatoes thin straw or in cubes and fry in vegetable oil until tender, as evidenced by a golden color. Do not forget to add salt to the pan. After the potatoes are fried, place them on paper towel to absorb excess fat. Canned fish mash with a fork separately from the juice. Cucumbers can be cut into small cubes or grated. Excess water squeeze out slightly. Put canned food on a large wide dish in the center, pour mayonnaise on them. Arrange potatoes, beets, carrots, peas and cucumbers around the center.

Recipe 3: Salad "Vegetable" with apple and pepper

Vegetable version of the "Vegetable" salad. With a snack, you can not only satisfy your hunger without harming your figure, but also nourish the body with vitamins and useful microelements.

Required Ingredients:

Large apple - 1 pc.;
1 medium beet;
2 bell peppers(yellow and red);
1 small red onion;
Cabbage - 150 g;
3 pickled cucumbers;
3-4 potatoes;
Mayonnaise for dressing (can be replaced with natural low-fat yogurt).

Cooking method:

Peel the apple, cut into strips. Boil the beets until tender, cool, cut into strips. Cut the peppers, cucumbers and onions into strips. Chop the cabbage finely. Peel the potatoes, cut into thin cubes and fry in vegetable oil so that they look like fries. Pour mayonnaise into the center of the dish, spread the apple, potatoes, cabbage, beets, cucumbers, peppers and onions in a circle. Sprinkle the apple with lemon juice so that it does not darken.

Recipe 4: Salad "Vegetable" with cucumbers and green onions

This version of Ogorod salad differs from the previous ones not only in composition, but also in the way of decoration. The dish refers to vegetarian cuisine and cooks in just 10 minutes.

Required Ingredients:

Salad mix - 60 g;
2 bell peppers - red and yellow;
1 fresh cucumber;
20 g green onions;
1 small carrot;
Olive oil - 2 tablespoons l .;
Balsamic vinegar - 1.5 tsp

Cooking method:

Wash the carrots, cucumber and pepper, peel the carrots, remove the seeds from the pepper. Cut vegetables into thin cubes or strips. Put washed lettuce leaves on a flat plate, pepper on them, then cucumber and green onion feathers. Cut flowers from carrots and decorate the vegetable "meadow". From olive oil and vinegar, prepare the dressing and pour over the salad.

Recipe 5: Salad "Vegetable" with sausage and pomegranate

This beautifully designed appetizing appetizer perfect for festive table and will certainly delight guests and loved ones.

Required Ingredients:

1 large beet;
Peking cabbage - 150 g;
Smoked sausage - 150 g;
Small package of chips;
Walnuts - 100 g;
1 pomegranate;
Salt;
Mayonnaise;
Sunflower oil.

Cooking method:

Wash the beets, peel, cut into strips and lightly simmer with salt under a lid over low heat. Then fry in vegetable oil. Cut the sausage into thin cubes. Wash the cabbage and chop it into ribbons. Finely chop the nuts, break the chips with your hands. Peel the pomegranate and extract the grains. Put the mayonnaise in the middle of a large plate, arrange all the components of the Vegetable salad around it in the form of sectors.

Vegetable salad - secrets and useful tips from the best chefs

Naturally, the taste of the salad depends on the right choice of vegetables, so when buying, you need to make sure that they are fresh and ripe. It is not recommended to keep the salad for a long time on the table or in the refrigerator, as vegetables quickly become lethargic and windy. Vegetable salad is one of those dishes that should be eaten within a short time. All ingredients of the appetizer can be mixed just before serving, or guests can choose the ingredients themselves.

One of the most successful and practical solutions for blanks is our vegetable garden salad for the winter. After all, I really don't want to clutter up an already cramped refrigerator with jars. But to eat cucumbers, and tomatoes, and peppers and other vegetables is always a hunt. Various gifts of summer prepared in one container will come in handy. We will tell our readers how to prepare a delicious salad for the winter vegetable garden in a jar.

Jars with such a salad are just right to send to exhibitions. An incredibly beautiful ratio of vegetables. In addition, it is thanks to this combination that you can please absolutely all guests. Already a very rich variety of components.

You will need:

3 sweet peppercorns;
250 g cauliflower;
2 tomatoes;
1 young carrot;
50 gr. fresh parsley;
2 cucumbers;
1 head of annual garlic;
50 gr. vinegar 9%;
7 peas of regular pepper;
a couple of laurel leaves;
1.5 tbsp. l. Sahara;
2 tsp salt;
litere of water.

Vegetable garden salad with cabbage for the winter:

Carrots must be peeled.
All seeds are extracted from each peppercorn.
The typical garlic peel is removed from the garlic.
Without exception, all vegetables are washed with high quality.
The cabbage is very neatly divided into individual inflorescences.
Peeled carrots and cucumbers are chopped into compact cubes.
Tomatoes are cut into neat slices.
The pepper is cut into long slices.
The utensils necessary for high-quality canning are processed. It is washed using simple soda and immediately sterilized.
Spices are laid out in the heat-treated jars, after which they are already filled with prepared vegetables and herbs as tightly as possible.
Banks must be filled with boiling water and warmed up for a quarter of an hour.
The slightly cooled water is drained.
Manipulations with warming up the jar are repeated again.
The water is now poured into a container in which the actual preparation of the filling will be carried out and mixed with sugar, vinegar and of course salt. Then boil.
All the jars are filled to the maximum with the freshly prepared filling and immediately rolled up.
Roll up banks need to cool upside down.

Salad for the winter along the garden

With a pleasant bitterness, the marinade, with which all products are poured, adds a special piquancy. The vegetables are extremely tasty. You could even say exquisite.

You will need:

4 kg. small cucumbers;
4 kg. tomatoes;
250 g cauliflower;
5 sweet peppers;
5 regular onions;
2 heads of garlic;
1 spicy peppercorn;
2 horseradish leaves;
2 dill umbrellas;
6 peas of ordinary pepper;
600 gr. vinegar 9%;
600 gr. Sahara;
600 gr. salt.

Vegetable garden salad for the winter:

The first step is to thoroughly wash all vegetables and prepare all the dishes necessary for reliable preservation. It is not at all necessary to sterilize it; a high-quality washing with soda will suffice.
Horseradish, pepper, peeled garlic and chopped hot pepper are placed in each prepared jar.
Whole cucumbers and tomatoes are laid out on top of all the spices.
The husks on the onion are removed from the onion and crushed into thin rings. As such, it joins other products in the bank.
Cabbage is necessarily divided into separate inflorescences and is also transferred to a jar.
All jars are filled with boiling water and infused for only a quarter of an hour, at the end of which the water is immediately drained.
Another filling of the jars and a fifteen minute infusion.
This water does not need to be poured out. It is used for the marinade.
Water is poured from the jars into the container used to prepare the marinade and mixed with salt, all sugar and always vinegar, boil immediately.
Still very hot marinade poured into jars for vegetables awaiting their fate, and they immediately roll up.
It is best to cool them upside down and tightly covered with something suitable for this purpose.

Salad vegetable garden recipe for the winter

Mandatory sterilization is a feature of this uncomplicated recipe... It is thanks to this process, unloved by many hostesses, that the jars will stand all winter. Yes and delicious salad the garden for the winter turns out to be rich and is very popular with all household members.

You will need:

2 tomatoes;
2 small cucumbers;
250 g cauliflower;
2 cloves of annual garlic;
1 sweet pepper;
1 young carrot;
2 onions;
2 laurel leaves;
2 dill umbrellas;
2 cloves buds;
50 gr. vinegar 9%;
litere of water;
2 tsp common salt;
1/2 tbsp. l. sand sugar.

Salad vegetable garden for the winter recipe with cabbage:

The first thing to do is to prepare the dishes necessary for reliable canning. It is necessarily washed with simple soda and immediately pasteurized.
All vegetables are prepared, peeled, husked and seeds removed, then washed and dried a little.
Cabbage is necessarily divided into tiny inflorescences.
The carrots are chopped into cubes.
The onion is simply cut into a couple of pieces.
The pepper is crushed into even strips.
In just processed high temperature jars are shifted all the spices specified in the recipe and of course vegetables.
In used for cooking the desired marinade containers, water is mixed with the desired sugar and salt, after which it is immediately boiled. Only after boiling it is time to add vinegar to it.
As hot as possible, it moves into jars filled with vegetables.
Finally, they are subjected to a mandatory ten-minute sterilization in a wide vessel filled with warm water and at the end they quickly roll up.
The cooling process of the jar should take place upside down and covered with the most common blanket.

Salad recipe for the winter vegetable garden

This blank is ideal for lovers of pickled cucumbers and tomatoes. The salad is not oversaturated with all kinds of ingredients. But it contains the most important, popular and favorite ones.

You will need:

250 g tomatoes;
2 small cucumbers;
2 peppers;
1 regular onion;
5 peas of ordinary pepper;
2 tsp salt;
2 laurels;
800 gr. water;
2 tbsp. l. vinegar 9%;
1/2 tsp Sahara.

Vegetable garden salad recipe for the winter:

In the dishes used to prepare the marinade, water is mixed with the necessary spices, the specified amount of sugar and salt, and then immediately boil.
After boiling, it is chilled and boiled again for a whole quarter of an hour, at the end of this action vinegar is added.
Vegetables undergo water procedures, after which they are slightly dried.
Tomatoes, cucumbers, peppers and onions are cut into halves.
All prepared ingredients are randomly moved into jars, after which they are poured with a still very hot marinade.
After a quarter, the jars are sealed as reliably as possible. They should be turned over and covered with something very warm.

Salad for the winter along the garden recipe

The roots that are present in this preservation give the cucumbers a pleasant crunch, and the tomatoes and cabbage - a slightly pungent taste. Amazing vegetable combination, which will certainly become one of the favorite winter blanks.

You will need:

500 gr. small cucumbers;
250 g tomatoes;
2 onions;
5 cloves of one-year-old garlic;
50 gr. parsley roots;
1 stalk of celery
50 gr. horseradish roots;
2 dill umbrellas;
2 peppers;
250 g cabbage;
1.5 l. water;
2 tbsp. l. common salt;
50 gr. Sahara;
50 gr. vinegar 9%.

Whole vegetable garden salad for the winter:

Without exception, all vegetables are washed and dried at least a little.
The cabbage is cut into several sticks.
The onion is peeled and chopped into halves of rings.
All seeds are necessarily extracted from the pepper and then it is cut into thin strips.
The roots are peeled and crushed into tiny plates.
In the container most suitable for cooking the marinade, water is mixed with salt and always sugar, after which it is already boiled.
During this time, all the containers necessary for high-quality sealing are prepared. It is washed using soda and then sterilized.
All components are laid out in already high-quality processed jars and filled with the hottest marinade.
The filled jars are moved into a container with warm water and sterilized for a quarter of an hour.
At the end of this action, vinegar is added and all the jars are immediately rolled up.
Sealed jars should be cooled down upside down and securely covered with a warm blanket or blanket.

This assorted vegetable is one of the most practical preparations. You can combine whatever your heart desires in one jar. For experienced hostesses It is far from a secret that you can add absolutely any vegetable that is in abundance to the salad for the winter. At the same time, each jar will become special, carrying a certain mystery. After all, you never reliably know what taste the cabbage gardener salad will get for the winter as a result of experiments. Only one thing is known - it is undoubtedly very tasty.