Summer preparations are a blessing. Bright sun, warmth, and, of course, a sea of ​​fresh vegetables and fruits. What better way to enjoy it all than right now? Of course, save a little summer for winter.

Summer preparations are a godsend for housewives. It's economical, convenient and very tasty. But in addition to this, vegetable salads for the winter are also a big responsibility. To be sure of the result, it is better to cook according to proven recipes.

This article will discuss the preparation of some vegetable salads for the winter. Their main advantage is that they retain not only the taste and aroma of fresh vegetables, but also vitamins.

How to prepare vegetable salad for the winter - 15 varieties

Vegetable salad for the winter - a classic recipe

The classic recipe consists entirely of vegetables, so it is not only delicious, but it is also very healthy, as it contains a huge amount of vegetables.

Ingredients:

• 1 kg cucumber,
• 1 kg cabbage,
• 1 kg tomato,
• 1 kg sweet pepper,
• 1 kg carrots,
• 1 kg of onion,
• 2 cups vegetable oil,
• 1 glass each of vinegar and sugar,
• 2 tbsp. l. Salt.

Preparation:

Chop all the vegetables and put them in a saucepan, add vegetable oil, vinegar, salt and sugar, stir, bring to a boil, simmer for 30 minutes. Place in jars and roll up.

To prevent the jars from exploding, they must first be boiled in hot water.

Ingredients:

• 2 kg zucchini,
• 4 carrots,
• 4 onions,
• 100 ml vegetable oil,
• 100 ml 9% vinegar,
• 5 tbsp. l. Sahara,
• 1.5 tbsp. l. Salt.

Preparation:

Grate the zucchini and carrots on a coarse grater, finely chop the onion, combine, mix, add the rest of the ingredients, let stand for 5 hours. Place in prepared half-liter jars, cover with lids, sterilize for 15 minutes, and roll up.

To make the jars cool faster, they need to be wrapped in warm clothes.

This is a very interesting and unusual salad, which consists of the most affordable vegetables.

Ingredients:

• 1 fork cabbage,
• 1 tbsp. l. Salts,
• 4 carrots,
• 6 green peppers,
• 5 large cucumbers,
• 6 tomatoes,
• 5 onions,
• 1 hot pepper,
• Bunch of parsley
• Vegetable oil,
• Sugar,
• Vinegar 9%.

Preparation:

Shred the cabbage and salt, grate the carrots on a coarse grater, cut the pepper into strips, cut the cucumbers into half circles, cut the tomatoes into small cubes, onion into half rings, chop the hot pepper and parsley.

Place in jars and pour 2 tbsp into each jar. l. Vegetable oil.

Sterilize for 20 minutes after boiling.

To make the salad tastier, you can put one bay leaf in the jars.

Mix all ingredients, add sugar and stir.

The famous “Donskoy” salad for the winter is very popular, as it is very tasty, filling and healthy.

Ingredients:

• 1 kg of tomatoes,
• 1 kg bell pepper,
• 1 kg cucumbers,
• 1 kg of onion,
• 3-4 cloves of garlic,
• Vinegar 9%,
• Vegetable oil.

Preparation:

Cut all ingredients into small cubes, mix everything, add salt. Place in jars and add 1 tbsp vegetable oil and vinegar to each jar. spoons. We roll up the jars.

Brown or red, but dense tomatoes are best suited for this salad.

If there are not enough salads on your table, then the “Hunter” vegetable salad for the winter will fit perfectly on your table.

Ingredients:

• 1 kg cabbage,
• 1 tbsp. l. Salts,
• 1 kg carrots,
• 1 kg green pepper,
• 5 large cucumbers,
• 6 tomatoes,
• 5 onions,
• 1 hot pepper,
• Bunch of parsley
• Vegetable oil,
• Sugar,
• Vinegar 9%.

Preparation:

Chop the cabbage and salt, grate the carrots on a coarse grater, cut the pepper into strips, cut the cucumbers into half circles, chop the tomatoes into small cubes, chop the onion into half rings, chop the hot pepper and parsley.

Place everything in jars and add 2 tbsp to each jar. l. vegetable oil.

A wonderful winter snack that is quick and easy to prepare and also consists of simple vegetables.

Ingredients:

• 1.5 kg carrots,
• 1 kg onions,
• 0.5 kg bell pepper,
• 2 kg tomatoes,
• 3 tbsp. l.,
• 1 cup of sugar,
• 300 g vegetable oil.

Preparation:

Cut the onions, peppers and tomatoes into small cubes, combine everything and add salt, sugar and butter, leave for an hour, then mix the salad and put on the fire, after boiling, cook for 10 minutes. Mix and put into jars.

In winter you always want vegetables; the winter salad “Assorted Vegetables” will be a real salvation in the cold season.

Ingredients:

• 700 g cauliflower,
• 1 kg zucchini,
• 1 kg tomato,
• 400 g cucumbers,
• Garlic,
• Greenery,
• Pepper,
• Hot peppers,
• Spices,
• Vinegar 9%,
• 300 g carrots.

Preparation:

Coarsely chop the cabbage, carrots, garlic, onions and zucchini, pour boiling water over them and leave for 2-3 minutes.

We take a jar and put spices in it, then greens, tomatoes, cut in half, then put cucumbers, cut into large pieces, and peppers, also cut into large pieces. Drain the boiling water from the onions, cabbage, carrots, garlic, onions and zucchini and put it all in a jar, after cutting it coarsely, fill the jars with boiling water, wrap and leave for 15 minutes, then drain the brine. We put the brine on gas and add salt and sugar, then after boiling, pour the brine into jars and roll up.

To infuse the jars better, they should be left in a warm place for a couple of days.

Ingredients:

• 1.5 kg zucchini,
• 6 pcs. Bulgarian pepper,
• 6 pcs. bulb onions,
• 1 kg tomato,
• 3 cups vegetable oil,
• 3 cups sugar
• 2 tbsp. l. salt,
• 0.5 cups 9% vinegar.

Preparation:

Prepare the marinade: mix vegetable oil, sugar, salt, vinegar. Mix all this well. Cut all the ingredients, add to the marinade, mix and cook for 10 minutes, pour into jars.

An excellent salad for every day, picnic, holiday table.

Ingredients:

• 500 g cabbage,
• 500 g cucumbers,
• 500 g bell pepper,
• 500 g onions,
• 500 g tomato,
• 100 g sunflower oil,
• 80 g vinegar,
• 1 tbsp. l. salt,
• 2.5 tbsp. l. Sahara.

Preparation:

Cut peppers and cabbage into strips, cut cucumbers into slices, cut onions and tomatoes into slices, mix everything, add salt, sugar, oil and vinegar, mix and leave for 2 hours, then put in jars and roll up.

The winter cucumber salad with the interesting name “Lick your fingers” is very tasty and filling.

Ingredients:

• 500 g cucumbers,
• 100 g vegetable oil,
• 80 g vinegar,
• 1 tbsp. l. salt,
• 2.5 tbsp. l. Sahara.
• 10 pieces. black peppercorns,
• Garlic,
• Ground coriander.

Preparation:

Cut the cucumbers into large pieces, add garlic, passed through a garlic press, add salt and sugar, pepper and coriander. Leave for 3 hours. The juice will stand out. Place cucumbers in a jar and add juice. Roll up and sterilize for 10 - 15 minutes.

Vegetable salad for the winter - cucumber and tomato salad

This is an excellent and tasty salad; when you taste it, you feel like you are eating fresh vegetables just picked from the garden.

Ingredients:

• 500 g cucumbers,
• 500 g tomato,
• 100 g vegetable oil,
• 80 g vinegar,
• 1 tbsp. l. salt,
• 2.5 tbsp. l. Sahara.
• 10 pieces. black peppercorns,
• Garlic,
• 2 pcs. bell pepper, 2 pcs. bulb onions.

Preparation:

Cut all the vegetables, put them in a jar, add salt, sugar, add vinegar and pour boiling water over them. Sterilize for 20 minutes, roll up.

This is a great salad for lunch or dinner. Pairs well with meat and fish dishes, porridges, and mashed potatoes. It will help you out at any time of the day, especially in winter, when there is a shortage of fresh vegetables.

Ingredients:

• 1 kg cucumbers,
• 750 g onions,
• 50 g vinegar,
• 50 g sunflower oil,
• 1.5 tbsp. l. Sahara,
• 1 tbsp. l. salt,

Preparation:

Cut the cucumbers into slices, the onion into half rings, combine, salt, sugar and leave for 1-2 hours. Then boil and simmer for 15 minutes, add sunflower oil, table vinegar, allspice. Then put in jars and roll up.

This salad goes well with meat and fish and is an ideal base for solyanka and rassolnik. And, of course, you can make a wonderful vinaigrette from this salad in winter.

Ingredients:

• 1 kg cucumbers,
• 750 g onions,
• 50 g vinegar,
• 1.5 tbsp. l. Sahara,
• 1 tbsp. l. salt,
• 2 bunches of dill,
• 10 pieces. allspice peas.

Preparation:

Cut the cucumbers and onions into half rings, add salt, sugar and leave for 2 hours so that the cucumbers release juice, then put on the fire and bring to a boil and simmer for 10 minutes. Then add sweet peas and pour everything into jars and roll up.

This recipe for a salad of overgrown cucumbers for the winter is suitable for those who have their own garden and have nowhere to use overgrown cucumbers. This salad is one of the Korean appetizer options.

Ingredients:

• 1 kg of overgrown cucumbers,
• 200 g carrots,
• 1 head of garlic,
• 50 g vinegar,
• 1.5 tbsp. l. Sahara,
• 1 tbsp. l. salt,
• .100 ml sunflower oil,
• 10 g Korean carrot seasoning.

Preparation:

Grate the carrots and cucumbers, add chopped garlic, salt, sugar, oil, vinegar and seasoning, mix and leave in the refrigerator for a day, then roll up and sterilize for half an hour.

In winter, a jar of Chamberlain sauce comes in handy as an addition to meat, pasta, potatoes and many other dishes.

Ingredients:

• 1 kg of tomatoes,
• 300 g onions,
• 6 pcs. carnations,
• 10 pieces. allspice peas,
• 2 pcs. bay leaf,
• 100 g sugar,
• 2 tbsp. l. salt,
• 5 tbsp. l. sunflower oil,
• 50 ml of 9% vinegar.

Preparation:

Chop the tomatoes coarsely, add chopped onion, pepper, cloves, bay leaf. Add sugar, salt, butter. Cook for 10 minutes and add vinegar at the end. Roll into jars.

A vegetable preparation that has captivated many housewives - a powerful vitamin supply for the winter - is called a dozen eggplant salad for the winter. The canned salad received its original name due to the number of ingredients - each vegetable is taken in the amount of 10 pieces.

The convenience of such preparation for the winter season is a delicious salad that retains all useful microelements and goes perfectly with meat dishes.

What combinations of vegetables can be identified as the most successful? Below are a few of the best options that are most popular among canning enthusiasts. Which one to choose and cook is up to you.

The basic set of ingredients when preparing a dish is the same. But when using a different set of spices, the taste changes. Consider the simplest salad recipe.

Necessary:

• “little blue” fresh ones - 10 pieces;
• sweet pepper - 10 pieces;
• red tomatoes - 10 pieces;
• medium-sized onions - 10 pieces;
• water - 1 glass;
• refined oil - 120 ml;
• sugar - 150 grams;
• salt - 1 table. false;
• acetic acid 9% - half a glass.

Winter salad ten step by step recipe:

1. Wash the vegetables, peel the onions. Cut all vegetables into rings 0.5-1 cm thick.
2. Take a large saucepan. Place tomatoes on the bottom, then onions, eggplants and peppers. Repeat layers until you run out of vegetables.
3. Add sugar and salt between layers. Pour oil and vinegar on top, add a little water.
4. Simmer all the vegetables after the broth boils for 20-30 minutes.
5. Prepare containers for seaming: wash with detergent, dry on a paper towel, and sterilize with steam.
6. Place the finished product in jars. Roll up with tin lids.
7. After seaming, check the jars for leaks. If the broth leaks, go over the lid with a seaming machine again.
8. Cover with several towels until completely cool. Then hide it in a cool place where sunlight does not reach.

Note! Based on the proposed quantity of products, the output is 4-5 jars of salad, 0.5 liters each.

Ten salad for the winter with eggplants

This recipe uses an array of aromatic spices to give the salad a little kick.

Ingredients for cooking:

• “little blue” - 10 pieces;
• sweet meaty pepper - 10 pieces;
• onion heads - 10 pieces;
• medium carrots - 10 pieces;
• tomatoes - 10 pieces;
• salt - 2 table. false;
• vegetable oil - 200 ml;
• sugar - 150 grams;
• vinegar 9% - 100 ml;
• black peppercorns - 10 peas;
• bay leaf - 2 leaves;
• ground red pepper - 0.5 teaspoon. ;
• ground black pepper - 0.5 teaspoon.

Ten salad with eggplant for the winter:

1. Rinse all vegetables under running water.
2. Remove seeds from peppers, peel carrots and onions.
3. Prepare an enamel pan. Place in it in layers: carrots, blue ones;
   sprinkle with spices and herbs, salt, sugar; peeled pepper; cut the tomatoes into small slices and place on the pepper; Pour oil over the vegetables, sprinkle with spices, salt, and sugar.
4. Bring to a boil, lower the heat and cook for 10 minutes. When all the vegetables have released a lot of juice, increase the heat and cook for another 50 minutes.
5. While the dish is preparing, prepare the jars and lids.
6. Carefully place the finished dish in layers into jars immediately after cooking. Roll up tin lids, turn them over and wrap them in a blanket for a day. Then store it in a room with a cool temperature.

Note! Preparing “Ten” takes 1.5-2 hours, depending on the volume of the dish being prepared.

Winter salad with ten eggplants

We suggest adding garlic to your favorite delicious snack recipe. As you know, garlic is a powerful antiviral agent, superior in its properties to the same onion. When cold weather sets in, it is recommended to use it regularly to prevent colds.

Products for cooking:

• blue ones - 10 pieces;
• pepper - 10 pieces;
• onion - 10 heads;
• pink tomatoes - 10 pieces;
• garlic - 10 large cloves;
• tomato or tomato juice - 10 cups;
• coarse salt - 2 tables. false;
• granulated sugar - 2 tbsp. l. ;
• vegetable oil - 1 cup;
• vinegar 9% table - 0.5 cup.

Ten eggplant salad for the winter:

1. Wash all vegetables, peel them (except blue ones and tomatoes), remove green stems. Cut into small circles. Cut the garlic cloves in half.
2. Place all the vegetables in layers in a saucepan, pour tomato juice on top. Place on medium heat and wait until it boils. Cook the dish for 1/3 hour.
3. Add salt, sugar, oil, vinegar to vegetables. Continue cooking for another 10 minutes.
4. While the vegetables are stewing, you can start preparing the containers. The jars must be thoroughly washed and steamed.
5. While still hot, place the dish into jars. Roll up.
6. Cover the jars to cool gradually. Then put it in a cool place.

Ten eggplant salad for the winter

Beginners, as a rule, take longer to prepare any dish than more experienced cooks. And in this section you will learn how to quickly prepare a winter snack, while spending a minimum of time and effort.

Products you will need:

• 10 tomatoes;
• 10 “blue” ones;
• 10 small onions;
• 10 multi-colored sweet peppers;
• 10 large cloves of garlic;
• a glass of olive oil;
• 100 ml vinegar 9%;
• 100 grams of sugar;
• 1 table. lie salt.

Note! If you can’t find vegetables of the same size, you can select them approximately. For example, instead of 1 medium tomato, take 2 small ones.

A dozen eggplant salad for the winter:

1. Wash jars and lids with detergent. Place the jars on a special sieve over a wide frying pan with water so that they are sterilized using hot steam. You will need about 5-7 cans with a volume of 0.5-0.7 ml. You need to keep them over hot steam for about a quarter of an hour;
2. wash all vegetables, peel: onions and garlic - from peels, peppers - from seeds, tomatoes and blue ones - from green tails;
3. cut vegetables into cubes. Experienced housewives recommend cutting all vegetables into large cubes - it’s faster and it will look beautiful when finished. Cut the garlic into slices;
4. if the eggplants are a little bitter, sprinkle the cubes with salt and leave for at least half an hour, and then rinse under running water to remove any juice that has been released;
5. Place all the vegetables (except garlic) in a large container, add salt, butter and sugar;
6. Note! Experienced cooks warn: do not use coated containers for cooking, as the salad will certainly burn in them. Aluminum, cast iron, copper or stainless steel pans (wide bowls) with a volume of about 10 liters are suitable.
7. put the container on the fire and cook for 40-50 minutes;
8. add garlic and vinegar to the salad, simmer for a quarter of an hour, no more;
9. put the “ten” into pre-prepared jars while the salad is still hot, roll tightly with tin lids;
10. check all the jars for tightness - turn them over and slowly “roll” them on a towel. If liquid leaks from under the lid, go over them several more times with a seaming machine;
11. Turn all the seams upside down and cover with a thick blanket or bedspread, folded in several layers. Wait until the product has cooled completely (about a day), and then put it in a cool place for storage until winter.

1. To stew vegetables, use a ten-liter pan. If you don’t have it, you can take two five liters each or an aluminum bowl. Be sure to cover with a lid, otherwise the liquid will evaporate too quickly and the vegetables will not have time to stew.
2. To prevent you from crying while chopping onions, place the peeled heads in a deep container and cover with cold water for at least 20 minutes.
3. “Ten” salad goes well with dishes such as mashed potatoes, pasta, and can also serve as a side dish for meat dishes - as you like.
4. It is recommended to steam sterilize jars. There is a method of sterilization in the oven, but the experience of many housewives shows that with this method, jars often burst right in the oven. Steam sterilization is a method used by our grandmothers, which means it is time-tested.
5. It would be better to select vegetables of the same size. It is an equal amount of all vegetables that allows you to create the perfect combination of flavors, and none of the ingredients will overlap the other components with its taste. The exception, perhaps, is garlic - it must be taken exactly in the quantity indicated in the recipes, since it has a strong smell and taste.
6. It is recommended to taste the salad during preparation. If there seems to be little sugar or salt, add immediately, stir well and try again. The recipes indicate the average value of these products, but depending on the manufacturer and variety (small or large), the taste also changes.
7. In addition to the given set of spices and herbs in each recipe, you can also experiment and add suneli hops, various ready-made sets of herbs, ginger, coriander, universal or any other seasoning that you like best to taste.

Anyone who loves eggplant will love this recipe. “Ten” is a delicious and appetizing vegetable salad for the winter. This method of preservation is so simple and does not require special skills that even a novice housewife can handle it. It is called that because all vegetables are taken in quantities of 10 pieces. Very convenient for memorization. Another thing I really like about this recipe is that the vegetables are cut coarsely. No jewelry grinding required. No additional sterilization is required. The salad is cooked, placed in jars and rolled up. Everything is very simple. By the way, if you are making a salad for the first time, you can make half the norm. Take 5 pieces of all vegetables and you will get a salad... “Pyaterochka”.

Ingredients for 5 liters of salad:

• Eggplants – 10 pcs.
• Bell pepper – 10 pcs.
• Tomatoes – 10 pcs.
• Garlic – 10 cloves
• Onions – 10 pcs.
• Vegetable oil – 300-350 ml.
• Vinegar 9% - 150 ml.
• Sugar – 100 gr.
• Salt – 2 tbsp. (without a slide, fine salt) + 1 tbsp. (without slide)

Method for preparing “Ten” eggplant salad for the winter:

First, I traditionally prepare jars and lids for the preparations. For salad, you can take 0.5, 0.7 and 1 liter jars. I wash them thoroughly and sterilize them. I pour boiling water over the lids and wipe them dry.

Salad requires good quality vegetables. Not wrinkled or broken. They should all be about the same size (for example, 10 medium eggplants). I wash all vegetables well in running water. I measure out the spices, vegetable oil and vinegar.

I remove the stem from eggplants. I cut them in half lengthwise. Then I cut it crosswise into slices (5 mm thick).

I put the eggplant slices in a deep saucepan and fill them with cold water. I add 1 tbsp to the water. salt (to remove the bitterness from the eggplants). I leave it for 30 minutes, then drain the water.

I cut the tomatoes in half, and then each half into 2-3 parts.

I clean the pepper from seeds and membranes inside. I cut it in half, then into 3 strips lengthwise, then in half again (now strips).

I peel the onions, cut them in half and then into half rings (not too thin). I cut the garlic into small pieces.

Pour vegetable oil into a very deep saucepan (10-15 liters). You can divide everything into 2 pans. Then I lay out all the vegetables. Sprinkle with salt (2 tbsp) and sugar. I mix it carefully.

I put the pan on medium heat. I bring it to a boil. I had a pile of vegetables, but gradually they settled into the pan. After boiling, reduce the heat to low. I stir. And I simmer the vegetables for 30 minutes.

5 minutes before readiness, add vinegar. I stir. I'll taste it. You may want to add salt or sugar.

I immediately put the finished hot salad into dry, sterilized jars. I fill it to the top. When laying out, I use a large spoon with holes so that more vegetables get into the jar and the juices remain in the pan.

I immediately roll up the jars. I turn it over and wrap it up. I leave it until it cools completely.

“Ten” salad is ready! Bon appetit!

You are still lamenting the fact that this year’s vegetable harvest has exceeded all your expectations: there is simply nowhere to put the zucchini, the cucumbers will soon begin to resemble zucchini in size, there are plenty of red and green tomatoes, and juicy, bright peppers are growing in the garden, like leaps and bounds? Honestly, don’t worry so much about this, preparing salads for the winter will solve all your problems.

Every vegetable can be used and the entire harvest can be saved. Should we prepare a couple dozen more jars of salads for the winter? In terms of money - inexpensive, in terms of time - relatively short. True, you need to be patient, make an effort and, of course, get hold of new recipes. The Culinary Eden website brings to your attention salad preparations for the winter.

Salad recipes for the winter

Salad "Golden Reserve"

Ingredients:
4 kg tomatoes,
2 kg carrots,
1 kg of onion,
1 kg beets,
2 kg salted sprat,
500 ml vegetable oil,
2 tbsp. salt - optional
18 tbsp Sahara,
2 tbsp. 70% vinegar.

Preparation:
Pass the tomatoes through a meat grinder, grate the carrots and beets on a coarse grater, cut the onion into small pieces. Simmer all vegetables (except tomatoes) in vegetable oil for 15 minutes after boiling, then add tomatoes and cook for 2 hours over low heat. 15 minutes before the end of cooking, add sprat, sugar, vinegar, place in ready-made sterilized jars and roll up.

Caviar from overripe cucumbers “Simple story”

Ingredients:
5-6 large cucumbers,
5 tomatoes
2 sweet peppers,
3 carrots,
1 onion,
2 tbsp. vegetable oil,
1 tsp. salt,
ground black pepper - to taste.

Preparation:
Cut cucumbers, peppers and onions into small cubes. Grate carrots and tomatoes on a coarse grater. Saute the cucumbers a little with vegetable oil in a frying pan. After the cucumbers release their juice and half of it has evaporated, add the onion. After 10 minutes, add carrots to the pan, then peppers and tomatoes. Add salt, pepper and simmer over medium heat until the liquid has completely evaporated. Place the finished caviar into jars and store in the refrigerator.

Salad “Favorite dish”

Ingredients:
4-5 kg ​​of cucumbers,
2-3 kg of sweet pepper,
2-3 kg of onions.
For 1 liter of marinade:
3 tbsp. Sahara,
2 tbsp. salt,
2 tbsp. vegetable oil,
1 tbsp. 70% vinegar.

Preparation:
Peel sweet peppers from seeds and cut into rings along with cucumbers and onions. Pour 2 tbsp into sterilized jars. l. vegetable oil and layer, alternating, chopped vegetables: onions, cucumbers, then bell peppers. For the marinade, boil water with sugar, salt, adding vinegar essence. Fill the jars to the top in the order indicated above and fill with marinade to the top. Sterilize liter jars for 10 minutes, then roll up the lids and turn them over.

Ingredients for one liter jar:
700 g tomatoes,

½ carrot
1 onion,
1 clove of garlic,
1 sprig of dill and parsley,
5 black peppercorns,
1 tbsp. Sahara,
1 tsp salt,
1 tbsp. 9% vinegar.

Preparation:
Cut the carrots into slices and place them on the bottom of the jar along with the herbs and garlic. On top - peppers, seeds removed and cut into 4 pieces, tomatoes and onions, cut into rings. Pour boiling water over the vegetables in the jar and leave for 20 minutes. Drain the water into a saucepan, add salt, sugar, black peppercorns and bring to a boil. Add vinegar to the jar, fill with marinade and immediately roll up. Turn the jars upside down, wrap them well and leave until cool.

Green tomato salad “For the matchmaker”

Ingredients:
2.5 kg green tomatoes,
1 kg zucchini,
2 red sweet peppers,
6 onions,
12 cloves of garlic,
3 bunches of parsley and dill.
For the marinade (per 2.5 liters of water):
3 tbsp. Sahara,
6 tbsp. salt,
6 buds of cloves,
6 bay leaves,
20 black peppercorns,
3 peas of allspice,
6 tbsp. 9% vinegar.

Preparation:
Cut tomatoes and zucchini into slices 1 cm thick, pepper into thin slices, garlic into slices. Place several sprigs of parsley and dill at the bottom of a sterilized jar, and layer vegetables on top to the very top. For the marinade, mix all ingredients, bring to a boil and simmer for 10 minutes. Add vinegar at the end and be sure to strain the resulting marinade. Pour it into jars of vegetables and sterilize for 20 minutes after boiling over low heat. Then roll up the jars, turn them over, wrap them and leave until cool.

Ingredients:
3 kg zucchini,
6 sweet peppers,
100 g garlic,
1 pod of hot pepper,
1 liter of tomato juice,
1 stack Sahara,
2 tbsp. salt,
1 stack 6% vinegar.

Preparation:
Mince garlic, sweet and bitter peppers and pour in tomato juice. Add salt, sugar, stir and cook for 10 minutes. Add peeled and diced zucchini to the resulting mixture and simmer for another 20 minutes. Place the hot lecho into sterilized jars and roll up immediately.

Fried zucchini for the winter “Ukrainian style”

Ingredients:
For 1 half-liter jar:
800 g zucchini,
1 head of garlic,
3 tsp chopped dill and parsley,
2 tbsp. vegetable oil,
1 tsp salt,
2 tbsp. 5% vinegar.

Preparation:
Cut the zucchini into slices 2 cm thick, fry on both sides in vegetable oil and cool. Grind the garlic, chop the herbs. Pour vegetable oil, vinegar and salt into the bottom of each sterilized jar. Then place the herbs, garlic and tightly place the fried zucchini on top. Cover and sterilize the jars: half-liter jars - 25 minutes, liter jars - 40 minutes. Then roll up the jars, turn them upside down, wrap them up and leave until cool.

Eggplants with wine vinegar “Like in adjika”

Ingredients:
10-14 eggplants,
10 bell peppers,
10 large tomatoes,
3 heads of garlic,
½ pod of hot pepper (without seeds),
1 stack vegetable oil,
3-4% wine vinegar and salt - to taste.

Preparation:
Grind tomatoes, garlic, sweet bell peppers and hot peppers. Add just a little salt and wine vinegar to the mixture to form a thick paste. Bring the mixture to a boil and add eggplants, cut into 4 pieces. Boil the mixture for 30 minutes, then place in sterilized jars, roll up, turn upside down, wrap and leave until cool.

Eggplant appetizer with walnuts

Ingredients:
1-2 kg eggplants,
200 g onions,
2 cloves of garlic,
1 stack chopped walnuts,
1 tsp coriander,
¾ stack. wine vinegar,
vegetable oil, salt and pepper - to taste.

Preparation:
Cut the eggplants into slices, add salt and leave for 2-3 hours to release their juice. Then squeeze them out and fry them in vegetable oil. Mix walnuts, chopped onion, chopped garlic, coriander, salt, pepper and mix the resulting layer thoroughly. Place the fried eggplants in jars, alternating with layers, pour in wine vinegar and a 2 cm layer of vegetable oil on top. Sterilize the jars for 30 minutes and roll up.

Sweet peppers with apples, plums, onions and cloves

Ingredients:
1 kg sweet pepper,
500 g sour apples,
300 g plums,
10 buds of cloves,
10 black peppercorns,
100 ml vegetable oil,
40 g salt,
2 tbsp. Sahara.

Preparation:
Cut onions and peppers into rings, apples into slices. Cut the plums in half, remove the pits and mix with peppers, onions and apples. Season the resulting mass with salt, pepper, cloves, pour in vegetable oil and leave for 5-7 hours. After this time, place the container with vegetables and fruits on low heat, bring to a boil and, stirring constantly, boil for 3 minutes. Place the hot mass into prepared jars and sterilize: half-liter jars - 25 minutes, liter jars - 40 minutes. Roll up the finished jars, turn them over, wrap them and leave until cool.

Marinated salad “Garden variations”

Ingredients:
carrots, cabbage, beets, garlic, spices, bay leaf and pepper - to taste.
For the marinade (per 1 liter of water):
1 stack Sahara,
2 tbsp. salt,
1 stack vegetable oil,
1 stack table vinegar.

Preparation:
Chop cabbage, carrots and beets, chop garlic. Add pepper, bay leaf and other spices to the resulting mixture. Mix everything thoroughly and place in sterilized jars. For the marinade, boil water, add butter, salt, sugar. Pour vinegar into the boiling marinade. Pour marinade over the vegetables in jars, sterilize for 20 minutes and roll up. Turn the jars upside down, wrap them up and leave until cool.

Cauliflower salad “Autumn mood”

Ingredients:
3 kg cauliflower,
1 kg of tomatoes,
1 kg sweet pepper,
500 g onions,
500 g carrots,
200 ml vegetable oil,
200 g sugar,
3 tbsp. salt,
100 ml 9% vinegar.

Preparation:
Divide the cabbage into florets and boil in salted water for 20 minutes. Pass the tomatoes through a meat grinder, add sugar, salt, vegetable oil and cook for 15 minutes. Then add coarsely grated carrots, vinegar and cook for another 15 minutes. Add sweet bell pepper cut into strips, chopped onion, boiled cauliflower to the mixture and simmer for another half hour. Place the finished salad in jars, sterilize for 20 minutes and roll up.

Ingredients:
2 kg pumpkin,
3 kg eggplants,
2.5 kg of tomatoes,
1 kg sweet pepper,
300 g garlic,
500 ml vegetable oil,
100 g salt,
150 g sugar,
2 bunches of parsley,
hot pepper - optional
150 ml 6% vinegar.

Preparation:
Cut the pumpkin and eggplant into small cubes, slice the pepper, mince the garlic and tomatoes, chop the greens. Add salt, sugar, vegetable oil, vinegar and herbs to the mixture of tomatoes and garlic, bring to a boil and add pumpkin, eggplant and pepper to this mixture. Mix everything well and cook for 1 hour. Place the finished product in sterilized jars and seal.

Carrot snack “Bright mood”

Ingredients:
For 1 liter jar:
600 g carrots,
400 g tomato sauce,
vegetable oil for frying.

Preparation:
Cut the washed and peeled carrots into thin slices or strips and fry in vegetable oil until tender. Then place the carrots in a saucepan, add tomato sauce, stir, bring to a boil and simmer for 7 minutes. While hot, place the mixture into jars 2 cm below the neck, cover with lids and sterilize: 0.5 jars - 35 minutes, 1 liter - 50 minutes. After the time has passed, roll up the finished snack.

Beet salad with beans “Winter pleasure”

Ingredients:
2 kg beets,
2 kg tomatoes,
2 kg carrots,
2 kg onions,
4 stacks beans, boiled until half cooked,
1 stack sunflower oil
1 stack Sahara,
½ cup salt,
150 ml 9% vinegar.

Preparation:
Chop the prepared vegetables, place in a saucepan and cook for 2 hours over low heat. At the end of cooking, about 10 minutes before the end, add vinegar. Place the finished salad in sterilized jars and roll up.

Cabbage rolls “Snack”

Ingredients:
cabbage leaves,
carrot,
garlic.
For brine (per 1 liter of water):
1 tbsp. salt,
1.5 tbsp. Sahara,
2-3 peas of allspice,
½ tsp. 70% vinegar.

Preparation:
Boil cabbage leaves in salted water for 2 minutes. Grate the carrots on a coarse grater, add garlic to it at the rate of 2-3 cloves per 1 carrot. Stir and wrap this filling in cabbage leaves. Then place the cabbage rolls loosely in liter jars and fill with boiling brine. Roll up the jars, wrap them and leave until completely cool.

Red onion with honey and coriander “Caramel”

Ingredients:
2 kg of red onion (you can take it in half with white),
100 g liquid honey,
1 stack dry red wine,
150 g sugar,
120 ml wine vinegar,
1 sprig of thyme,
1 tsp. crushed coriander seeds,
1 pinch of black pepper,
100 ml olive oil (or vegetable oil).

Preparation:
Chop the onion arbitrarily, but not very finely. Heat the oil in a wide frying pan, add a sprig of thyme and coriander. Place the onion in the pan and fry, stirring, for 5-7 minutes. Then reduce the heat, cover the pan with a lid and simmer for 15 minutes, stirring. Add wine, vinegar, honey, spices to the pan, stir and simmer the mixture over low heat for 40 minutes until a dark, sticky mass is obtained. Place the finished hot caramelized onions into jars, seal, cool and store in a cool place. You can serve caramelized onions with any meat dish.

Mushroom solyanka “Shakhterochka”

Ingredients:
1.5 kg carrots,
1.5 kg of onion,
1 kg cabbage,
1 kg sweet pepper,
3 kg tomatoes,
500 g boiled mushrooms,
500 ml vegetable oil,
1 stack Sahara,
2 tbsp. salt,
2 tsp 70% vinegar.

Preparation:
Chop all the vegetables. Then heat the sunflower oil and add vegetables at intervals of 10 minutes in the following sequence: carrots, onions, cabbage, bell peppers, boiled mushrooms, tomatoes, then add sugar and salt and cook for another 10 minutes. Remove from heat, add vinegar, stir. Place the hodgepodge into prepared jars, roll up and wrap until completely cool.

As you can see, they didn’t let anything go to waste, they mixed everything and put it in jars. In the long and cold winter, these delicious winter salads will go with a bang, rest assured!

Happy preparations!

Larisa Shuftaykina