In addition, you will need vegetables or tomato sauce (paste), as well as various spices and spices. Accordingly, the taste of salads will also be different - from sweeter and more delicate, to more spicy, spicy.

Salad with butter for the winter

• 1 kg of beans;
• 3 kg of tomatoes;
• 1.5 kg of carrots;
• 1.5 kg oil;
• 0.5 kg of onion;
• 1 st. vegetable oil;
• 0.5 st. vinegar;
• 2.5 st. spoons of salt;
• 1 st. a spoonful of sugar;
• 4 black peppercorns.

Soak beans overnight in cold water. Drain, boil in fresh water for 40 minutes, then drain in a colander. Clean and wash the mushrooms. Separate the caps from the legs, cut the pulp with onions into strips. Pour boiling water over the tomatoes, remove the skin, pass through a meat grinder. Grate the carrots on a coarse grater.

Put vegetables and mushrooms in a large saucepan, add salt, sugar, pepper, vegetable oil. Bring the salad to a boil, add the beans, cook for 35 minutes. 5 minutes before cooking, pour in the vinegar. Spread the hot salad for the winter in sterile jars, sterilize for 30 minutes. Roll up and turn over the banks, wrap with a blanket. After cooling, store in a cool place.

Mushroom salad for the winter

• 1.2 kg of mushrooms;
• 800 g of tomato paste;
• 100 g sunflower oil;
• 2 teaspoons of table vinegar (9%);
• 1 st. a spoonful of salt;
• 400 g of sugar;
• 1 bay leaf;
• 2-3 cloves.

Rinse mushrooms with warm water, cut and put in an enamel pan. Add sunflower oil, simmer over low heat until softened. Put tomato paste, salt, sugar, pour in vinegar. Bring the salad to a boil, quickly arrange in sterile liter jars. Cover with lids and sterilize in hot water for about 1.5 hours. Roll up, cool and store in a cool place.

Mushrooms in tomato sauce

• 3 kg of boiled mushrooms;
• 1/2 liter of tomato sauce;
• 1/2 liter of vegetable oil;
• 1 kg of peeled, chopped onion rings;
• salt, pepper - to taste;
• 1 bay leaf.

Put all the ingredients in a large saucepan, pour in 1/2 cup of water (so that the salad does not burn). Cook for 40-45 minutes, stirring constantly. 5 minutes before the end of cooking, add the bay leaf, after removing from heat, remove the bay leaf. Arrange the salad for the winter in sterile jars, roll up. Store the cooled workpiece in a cool place.

Honey mushroom salad with cognac

• 0.5 kg of honey mushrooms or other mushrooms;
• 5 st. spoons of lemon juice;
• 4 tbsp. tablespoons of vegetable oil;
• 1/4 tsp black pepper;
• 1 onion;
• 1 teaspoon of salt;
• 2 tbsp. spoons of cognac;
• parsley;
• vegetable oil for frying.

Separate the mushroom caps from the legs, rinse in salted water, dissolving 3 tablespoons of lemon juice in it. Drain in a colander and let drain.

Peel and finely chop the onion, fry until soft in vegetable oil. Add mushrooms and cook, stirring, for 3 more minutes. Pour in lemon juice, add black ground pepper, salt, chopped herbs, mix. Simmer covered over low heat for 5 minutes. Pour in cognac, spread the mushroom salad for the winter in scalded jars, sterilize for 10 minutes, roll up.

Honey mushrooms in tomato

• 3-4 kg honey mushrooms;
• 0.5 liters of vegetable oil;
• 700 g of tomato paste;
• 2 kg of onion.

Carefully sort and wash mushrooms. Boil the mushrooms in salted water for 20-30 minutes, drain in a colander, let the broth drain.

Peel the onion, wash, cut into small cubes. Fry the onion in vegetable oil, add boiled mushrooms and tomato paste, mix well. Simmer over low heat for 30 minutes.

Fill dry sterile jars with a capacity of 1 liter with the resulting mushroom mixture, cover with lids. Sterilize the salad in hot water for about an hour. Then carefully remove and roll up with boiled lids.

Porcini mushrooms in tomato for the winter

• 600 g of white mushrooms;
• 400 g of tomato puree;
• 50 ml of vegetable oil;
• ½ st. spoons of salt;
• 200 g of sugar;
• 1 teaspoon of vinegar 9%;
• bay leaf and clove buds to taste.

Wash the porcini mushrooms, cut into pieces, stew until soft with vegetable oil.
Heat the tomato puree in a separate bowl. Add salt, sugar, vinegar, spices, mix and bring to a boil. Put the mushrooms in the resulting mass, mix, bring to a boil and arrange in sterile jars. Sterilize 80-90 minutes then roll up. Let cool.

Wild mushroom salad with sweet pepper

• 2-2.5 kg of any forest mushrooms;
• 1 kg of sweet pepper;
• 1 kg of carrots;
• 1 kg of onion;
• 0.5 l of vegetable oil;
• 300 g of tomato paste;
• 2 tbsp. spoons of salt;
• 2 tbsp. spoons of sugar.

Sort, clean and wash the mushrooms well in cool water. Put in a saucepan with clean water, add 0.5 tbsp. spoons of salt. Cook from the moment of boiling for about 25 minutes. Wash vegetables. Remove stems and seeds from sweet peppers, cut into thin strips. Peel the carrots, grate on a coarse grater. Remove the husk from the onion, rinse, cut into thin half rings.

Combine the mushrooms with the prepared vegetables in a large saucepan. Put the tomato paste, vegetable oil, sugar and the remaining salt. Stir, leave for 30-40 minutes - the vegetables should release juice. Put the pan on the stove, bring to a boil, cook over medium heat for 25-30 minutes, stirring occasionally. Arrange the hot mushroom salad with pepper in sterilized jars, seal tightly and leave upside down until completely cool.

For flavor, you can add a few black peppercorns, a couple of clove buds and a bay leaf to the salad. To enhance the taste, vegetables can be fried before stewing.

Vegetable salad with chanterelles for the winter

• 2 kg of chanterelles;
• 700 g of zucchini;
• 300 g of carrots and onions;
• 1 head of garlic;
• 3 art. spoons of tomato paste;
• 1.5 st. vegetable oil;
• 2 tbsp. spoons of vinegar;
• 1 st. tablespoons of sugar, salt and ground red pepper;
• bay leaf and clove buds to taste;
• fresh dill.

Clean the mushrooms. Boil for 20 minutes in water with the addition of bay leaf and cloves, removing the foam. Drain 4 cups of broth, rinse the mushrooms. Spasser on half the oil, peeled and washed vegetables: chopped onion in half rings, coarsely grated carrots. Add tomato paste, spices, simmer for 5 minutes.

In a separate bowl, stew grated zucchini on a coarse grater in a small amount of vegetable oil. Pass the prepared mushrooms, vegetables and zucchini through a meat grinder. Add the remaining oil, salt, pepper, sugar and garlic, crushed through a press, mix. Simmer for 30 minutes. Finish with chopped dill. Arrange the hot salad in steamed jars, sterilize for 10 minutes in hot water, roll up.

Mushroom salad for the winter

Mushroom salad for the winter is an excellent appetizer for any occasion. The dish is easy to prepare, and the arsenal of such salads is extremely diverse. Cooking the dish will take some time, but it will help out perfectly in the winter, adding to any side dish, meat or fish main course.

The main components of this salad are mushrooms. They should be prepared before creating a salad - boil until tender.

For cooking, you can use both forest mushrooms and champignons.

You can add mushrooms in a salad with vegetables, a variety of spices and special marinades.

As a rule, canning mushroom salad takes place in a hot way. Next, the jars should be wrapped and left to cool completely preservatives. Further, the jars should be placed in a cool place and opened when you want a fragrant mushroom treat.

How to cook mushroom salad for the winter - 15 varieties

Classic mushroom salad for the winter

An interesting recipe with mushrooms will be a good basis for experimenting with preservatives in a jar.

Ingredients:

• Black peppercorns
• Boiled forest mushrooms - 1 kg
• Bay leaf
• Tomato sauce - 500 g
• Vegetable oil - 1/2 tbsp.
• Sugar - 1/2 tbsp.
• Onion - 1 kg
• Salt - to taste
• Vinegar 9% - 1/2 tbsp.

Cooking:

Pour the oil into a frying pan and place the chopped onion in it.

Saute vegetables until soft.

Place all salad ingredients in a deep bowl and mix well. Add all marinade ingredients.

After the mass is well mixed, it is worth sending the pan to the fire and cooking for half an hour.

Arrange hot mushroom salad in jars.

Prepared jars must be sterilized.

Roll up the salad with sterilized lids.

Wrap salad jars and leave to cool completely.

Spicy mushroom salad for the winter

Hearty, fragrant and very spicy salad is not only easy to prepare, but will undoubtedly amaze with harmonious taste.

Ingredients:

• Fresh champignons - 600 g
• Vinegar - 2.5 tbsp.
• Tomatoes - 400 g
• Hot pepper - 1 pod
• Onion - 400 g
• Salt - 1 tsp
• Sunflower oil - 120 ml.
• Sugar - 2 tbsp.
• Carrots - 400 g

Cooking:

Boil the mushrooms until fully cooked.

This will take no more than 10 minutes.

Peel the carrots and coarsely grate. Ribbons are especially beautiful with the help of a vegetable cutter or Korean carrot grater.

Chop the onion into rings. it is best to choose small or very small bulbs.

Peel the pepper from the seed and stalk, chop into medium-sized strips.

Chop the boiled mushrooms into quarters, chop the hot pepper into a cube.

Chop the tomatoes into quarters and sauté the vegetable in oil.

Put peppers, carrots and onions on top of the tomatoes - in layers. Vegetables will cook evenly, which can perfectly prevent them from overcooking.

Put the mushrooms in the last layer and sprinkle with spices, sugar and salt.

It costs about 35 minutes to boil the mixture - the countdown should start from the moment the vegetables start to juice.

After the time has elapsed, you need to add vinegar and taste the whole salad.

Boil the salad for another five minutes, after which - decompose into sterilized containers.

Screw the salad tight lids and leave in a blanket to cool completely.

You can store such an appetizer for about a year in a cold place.

Hearty salad with pepper for the winter

An interesting and hearty salad with champignons and bell peppers will be a good addition to the potato side dish.

Ingredients:

• Bulgarian pepper - 1.5 kg
• Sunflower oil - 1 cup
• Champignons - 700 g
• Water - 1 tbsp.
• Onion - 750 g
• Sugar - 1 cup
• Salt - 1 tbsp.
• Vinegar - 1 cup

Cooking:

Remove stems and seeds from peppers. Chop the vegetable into strips.

Cut mushrooms into slices.

It is best to clean the mushroom caps.

Chop the onion into half rings.

Prepare the marinade in a saucepan, where the salad will be prepared. To do this, combine sugar, vinegar, sunflower oil, water and salt. Send the pan to the fire and bring the marinade to a boil.

Add the onion to the marinade and cook for 10 minutes.

After, it is worth adding chopped champignons. Mix. Cook the salad for another 5 minutes.

Place the finished salad in prepared jars.

Cover with boiled lids.

A serving makes 6 half liter jars.

Pour warm water into a saucepan and dip the finished jars into it.

Sterilize jars for 15 minutes from the moment of boiling.

Roll up jars with lids.

Salad "Sharp" for the winter

Hearty and spicy salad with garlic perfectly complements meat main dishes.

Ingredients:

• Garlic - 1 head
• Boiled mushrooms - 2 kg
• Hot pepper - 1 pod
• Sugar - 4 tablespoons
• Tomatoes - 10 pcs.
• Salt - 2 tbsp.
• Vegetable oil - 200 ml.
• Bulgarian pepper - 10 pcs.
• Vinegar - 1 tsp
• Onion - 10 pcs.

Cooking:

Peel and wash the peppers, chop the vegetable into strips.

Chop tomatoes into slices, onions into half rings, and mushrooms into small slices.

Combine all the components of the salad, except for the vinegar, and cook the salad for about 40 minutes.

At the end of cooking the salad, pour in the vinegar.

Arrange the salad in clean sterilized jars and roll up.

Spicy salad with mushrooms for the winter

A very spicy and spicy salad will delight you with an excellent combination of ingredients.

Ingredients:

• Mushrooms - 1.5 kg
• Hot pepper - to taste
• Tomatoes - 1 kg
• Vegetable oil - 300 ml.
• Salt - 50 g
• Onion - 500 g
• Sugar - 150 g
• Carrot - 700 g
• Allspice - to taste
• Vinegar 9% - 100 ml.
• Garlic - to taste
• Bulgarian red pepper - 1 kg
• Bay leaf

Cooking:

Select young forest mushrooms, sort, clean them and rinse well.

Chop the mushrooms into thin layers.

Pour the mushrooms with water and cook for 10 minutes after boiling.

Drain water from mushrooms with a colander.

Fry the cooked boiled mushrooms until the excess moisture has completely evaporated.

Peel and chop carrots and onions.

Peel the peppers and tomatoes, and then chop the vegetables into arbitrary cubes.

Boil vegetable oil in a saucepan.

Cook tomatoes in oil until juice appears.

After, it is worth pouring carrots, peppers. Cook until boiling, then add mushrooms and onions.

Add sugar and salt.

After boiling, it is worth cooking the salad for 40 to 60 minutes.

Once the salad is ready, add all the spices.

Five minutes after the spices, pour in the vinegar and cook the dish for another minute.

Arrange the salad in clean, sterilized jars. Roll up the salad with lids.

Wrap banks and leave for a day.

Snack salad "Miracle" for the winter

A spicy version of mushroom and zucchini salad will perfectly complement any holiday.

Ingredients:

• Vegetable oil - 200 g
• Zucchini - 3 kg
• Pepper - 0.5 tsp
• Flour - 100 g
• Fresh mushrooms - 1 kg
• Dill greens - 1 bunch
• Tomatoes - 1 kg
• Parsley greens - 1 bunch
• Butter - 50 g
• Salt - 2 tbsp. l.

Cooking:

Wash the zucchini and pat dry. Cut the skin off the vegetable and cut into slices.

Salt the circles and roll in flour.

Saute in oil.

Wash mushrooms and boil.

Chop chilled mushrooms.

Saute mushrooms in butter with spices.

Combine mushrooms and zucchini in a cauldron.

Chop the tomatoes into circles and sauté.

Add fried tomatoes and simmer the dish for about 20 minutes.

Add spices and bring the salad to taste.

Arrange the dish in jars, then place them in a pot of water.

Sterilize jars for 35 minutes.

Roll up the finished salad.

Salad "Mushroom hodgepodge" for the winter

Unusual appetizer salad with crispy cabbage and fragrant mushrooms.

Ingredients:

• Cabbage - 2 kg
• Vegetable oil - 250 ml.
• Salt - 2 tbsp.
• Carrot - 0.5 kg
• Vinegar 9% - 150 ml.
• Mushrooms - 750 g
• Sugar - 150 gluk - 0.5 kg

Cooking:

Chop the cabbage into thin strips.

Chop carrots into strips.

Pour the ingredients into the pan, on top - lay the onion chopped in half rings.

Add all the components of the salad, add the fried mushrooms - boletus.

Mix all ingredients and simmer for 1 hour.

Arrange the salad in jars and sterilize in the oven.

Roll up the salad and turn over.

Wrap the snack and leave to cool.

Salad "Mushroom adjika" for the winter

Spicy and savory salad with a sharp and bright aftertaste.

Ingredients:

• Boiled mushrooms - 3 kg
• Tomato sauce - 0.5 l
• Carrot - 1 kg
• Sweet pepper - 1 kg
• Onion - 1 kg
• Vegetable oil - 0.5 l
• Pepper
• Bay leaf

Cooking:

Pass through a meat grinder or large blender knives all the components - peeled vegetables and boiled mushrooms.

Add the rest of the ingredients to the mass, pour the sauce over the components and simmer for about an hour.

Arrange the mushroom adjika in jars and carefully roll up the lids.

Mushroom salad with beans for the winter

A very hearty and nutritious salad perfectly complements the festive feast.

Ingredients:

• Beans - 1 kg
• Black pepper - 4 peas
• Tomatoes - 3 kg
• Vinegar 9% - 0.5 tbsp.
• Mushrooms - 1.5 kg
• Sugar sand - 1 tbsp.
• Carrots - 1.5 kg
• Vegetable oil - 1 tbsp.
• Salt - 2.5 tbsp.

Cooking:

Boil the beans, then drain in a colander.

Be sure to soak the beans overnight before cooking.

Clean the mushrooms and chop. Chop tomatoes, grate carrots.

Place all ingredients in a saucepan and fry in oil. Then add beans and spices.

Simmer salad for 35 minutes. At the end, add vinegar and cook the appetizer for another 5 minutes.

Arrange the dish in sterilized jars and place in water, where to cook for another 20 minutes.

Roll up the salad and wrap.

Leave until cool.

Combined salad with mushrooms for the winter

A very juicy and fragrant salad will perfectly complement meat or fish dishes of the festive table.

Ingredients:

• Bulgarian pepper - 0.5 kg
• Vegetable oil - 1 l
• Fresh cucumbers - 1.5 kg
• Carrot - 1.5 kg
• Onion - 1.5 kg
• Sugar - 3 tbsp. l.
• Fresh cabbage - 1.5 kg
• Acetic essence - 1 tbsp. l.
• Tomatoes - 2 kg
• Boiled mushrooms - 300 g

Cooking:

Boil the oil and pour the peeled and chopped carrots into the pan.

After five minutes add onion rings.

Add sugar and cabbage, then simmer the salad for another 5 minutes.

Add cucumbers, spices, peppers and mushrooms.

Simmer the salad for 40 minutes, then put it in jars.

Roll up the lids and wrap the jars with a blanket.

Hearty eggplant salad for the winter

Delicious salad with a pleasant mushroom aroma and bright taste.

Ingredients:

• Eggplant - 2 kg
• Vinegar 9% - 50 ml.
• Mushrooms - 1 kg
• Garlic - 2 heads
• Salt - 1 tbsp.
• Onion - 0.5 kg
• Sugar - 1 tbsp
• Tomatoes - 1 kg
• Red ground pepper - 0.5 tbsp.

Cooking:

Chop the eggplant into 4 parts, after removing the tails.

Sprinkle with salt, add water and leave the eggplant for about 2 hours - to eliminate bitterness.

Grind chopped tomatoes in a blender.

Boil the tomato mass, add the onion fried in oil, chopped garlic and spices.

Simmer the sauce until thick.

Chop the mushrooms into slices and sauté.

Heat the oil in a saucepan and fry the eggplant.

Add eggplant, mushrooms and all marinade components to tomato sauce.

Bring the mass to a boil, then arrange in jars.

Sterilize jars for about 40 minutes in a saucepan or oven.

Close jars with lids and turn over.

Wrap and leave to cool completely.

Mushroom salad in sweet and sour sauce for the winter

A bright and spicy salad with mushrooms will complement chicken or rabbit dishes well.

Ingredients:

• Black peppercorns
• Mushrooms - 5 kg
• Bay leaf
• Vinegar 9% - 0.3 l
• Sugar - 80 g
• Carrot - 300 g
• Salt - 100 g
• Onion - 250 g

Cooking:

Saute carrots and chopped onions in butter.

Add vinegar, spices and salt. Boil the sauce for 5 minutes, then add boiled and chopped mushrooms.

Arrange the salad in jars and sterilize for 40 minutes.

Fragrant mushroom caviar for the winter

A hearty and delicious salad appetizer for any feast!

Ingredients:

• Mushrooms - 2 kg
• Tomato paste - 250 g
• Vegetable oil - 400 ml.
• Salt - 1 tbsp.
• Onion - 800 g
• Pepper - to taste

Cooking:

Boil mushrooms until soft.

Chop the onion into cubes and sauté in oil until golden brown.

Grind boiled mushrooms in a meat grinder.

Combine mushrooms with onions in a saucepan. Pour in oil and spices, add tomato paste.

Boil the mass to a boil, then boil for an hour and a half.

Roll hot caviar into sterilized jars.

Salad with zucchini for the winter

A very vitamin and light salad with zucchini will decorate any feast or evening meal.

Ingredients:

• Zucchini - 2 kg
• Dill dry - 1 sachet
• Champignons - 1 kg
• Onion - 600 g
• Salt - 3 tbsp. spoons
• Rosemary - 3 sprigs
• Garlic - 4 cloves
• Bay leaf - 4 pcs.

Cooking:

Chop the onion and garlic and pour ten glasses of water. Boil the mixture.

Add spices and mushrooms. Cook for 7 more minutes.

Boil the salad for half an hour, then put it in jars and sterilize them in water for 15 minutes.

Roll up preservatives with lids.

Salad "Mushroom caviar with mushrooms" for the winter

Delicious, nutritious and fragrant caviar for delicious snacks.

Ingredients:

• Mushrooms - 1 kg
• Water - 800 ml.
• Onion - 5 pcs.
• Salt - 3 tablespoons
• Sunflower oil
• Garlic
• horseradish leaves
• Spices.

Cooking:

Rinse mushrooms and boil.

Chop the onion and saute.

Grind mushrooms and onions through a meat grinder.

Add spices and bring to a boil.

Arrange in jars and close with steamed horseradish.

Salad with mushrooms for the winter. simple recipes

Salad with mushrooms for the winter is not very difficult to prepare. Using one of the recipes below, you will get a delicious and unusual snack that all members of your family will surely enjoy.

It should be especially noted that mushrooms are ideally combined with any ingredients. Therefore, it is quite easy to make winter harvesting from them. To do this, you only need to include mushrooms in any recipe you have known for a long time and get a new and original snack.

Mushroom salad: cooking recipes

There are many different recipes for winter preparations where mushrooms are found. One of them involves the use of white cabbage. This vegetable makes the salad tender and very tasty.

To prepare such an appetizer at home, we need the following components:

We process the ingredients

Salad for the winter with mushrooms and cabbage must be prepared in stages. First, the main ingredient is processed. The cabbage is washed and chopped into long and thin strips. As for mushrooms, they are also cleaned of unwanted elements and rinsed. Next, the product is boiled in ordinary water (about 20-30 minutes), discarded in a colander, cooled and chopped not very finely.

They also rub carrots separately, cut onions and sweet peppers in half rings.

Cooking on the stove

In order for the hodgepodge salad with mushrooms to be well prepared for the winter, it should be boiled in a large enameled basin. Cabbage, carrots, onions and peppers are laid out in it. Then all the ingredients are poured with tomato sauce, drinking water and sunflower oil. Adding bay leaves, pepper and salt to the products, put them on the stove and bring to a boil.

As soon as the vegetable mass begins to boil, the fire is reduced to a minimum, and the dishes are covered with a lid.

Salad-hodgepodge with mushrooms for the winter should be slowly stewed for 1.5 hours. Periodically it is disturbed so that it does not burn. After a while, mushrooms are added to the vegetables and boiled for about half an hour. 5 minutes before turning off the stove, table vinegar is poured into them.

Seaming and serving

After the mushroom salad for the winter is fully prepared, it is laid out in sterilized jars, rolled up and covered with a thick blanket. After keeping the workpiece for about a day, it is removed to any dark place.

This snack should be consumed after 5-6 weeks. It is served cold, along with a slice of bread and hot dishes.

Making mushroom salad with beans

Beans can be preserved for the winter in different ways. However, most recipes include the use of not only legumes, but also vegetables and even mushrooms. Such ingredients make the salad more original in taste and give it a special piquancy.

So, to implement this recipe, we need:

• white beans - about 1 kg;
• fresh mushrooms (use champignons or boletus) - about 1.5 kg;
• juicy carrot - 1.5 kg;
• elastic sweet tomatoes - 3 kg;
• granulated sugar - about 10-15 g;
• refined vegetable oil - 190 ml;
• natural table vinegar - ½ cup;
• medium-sized table salt - 25 g;
• peppercorns - 4 pcs.

We process products

Salad with beans and mushrooms for the winter should begin with the processing of the bean product. It is sorted out, washed and soaked in plain water for a long time (12-15 hours). After that, the beans are rinsed again, the liquid is changed and boiled over low heat for about 50 minutes. After the specified time, the product is discarded in a colander and all the liquid is allowed to drain.

While the beans are cooking, you can start processing the mushrooms. They are sorted, cleaned, thoroughly washed and coarsely chopped.

Tomatoes are also blanched separately, peeled and pureed with a blender. As for carrots, they are simply rubbed on a large grater.

Heat treatment

How should mushroom salad be made? Recipes for such snacks require mandatory heat treatment. To do this, carrots, mushrooms and tomato gruel are combined in a thick saucepan. Adding granulated sugar, butter, peppercorns and table salt to the ingredients, they are well mixed and put on medium heat.

Boil the salad should be about half an hour, stirring it constantly. After a while, previously boiled beans are added to it and cooked for another 30 minutes.

After the appetizer is ready, table vinegar is added to it and boiled for about 5 more minutes.

The process of seaming and serving salad to the table

Salad with mushrooms for the winter is preserved according to the same principle. The hot appetizer is laid out in sterilized jars and corked with boiled lids.

Having wrapped all the containers in a thick down jacket, they are left in this form for a day. Over time, winter blanks are removed to any dark place (wardrobe, pantry, cellar, underground, etc.).

To get the most fragrant and tasty salad, it must be kept closed for about a month. If you open a jar of snacks earlier, then it will not have time to be saturated with spices and it will turn out fresh.

It is desirable to serve such a workpiece to the dining table in a cold state. Salad should be eaten with bread, as well as other dishes.

We prepare a salad for the winter with mushrooms and vegetables

It is no secret to anyone that pickled eggplants are quite similar to mushrooms. But in order to enhance the taste and aroma of such a preparation, some chefs add real forest mushrooms to it.

There is nothing difficult in preparing this unusual snack. To do this, you only need to purchase the following components:

• medium-sized blue eggplants - 5 pcs.;
• fresh forest mushrooms - about 300 g;
• sweet multi-colored pepper - 6 pcs.;
• large sweet tomatoes - 6 pcs.;
• onions - 3 pcs.;
• garlic cloves - 5 pcs.;
• hot red pepper - 1 pod;
• beet sugar, table salt - add at your discretion;
• table vinegar - about 3-4 large spoons;
• refined vegetable oil - 2/3 cup;
• fresh greens - 1 large bunch.

Ingredient preparation process

Eggplants with mushrooms for the winter are harvested very simply. First, the main vegetable is processed. Eggplants are thoroughly washed, cut into cubes, sprinkled with salt and left in this form for 60 minutes. After a while, they are thoroughly rinsed and boiled for about 5-7 minutes. After that, the vegetables are discarded in a colander and allowed to drain all the liquid.

Onions are also peeled separately. Having chopped the heads into half rings, they are laid out in a pan with oil and fried a little. In the future, finely chopped tomatoes are added to them and stewed until a porridge-like mass is obtained.

As for sweet peppers and fresh mushrooms, they are chopped into small pieces. In this case, the last ingredient is boiled in ordinary water (about half an hour), discarded in a colander and deprived of all moisture.

Snack making process

Eggplant salad with mushrooms for the winter is very fragrant and tasty. After all the ingredients have been carefully processed, you should start mixing them. To do this, boiled mushrooms and eggplants, stewed onions and tomatoes, as well as sweet bell peppers are alternately laid out in a large saucepan.

After thoroughly mixing all the components, they are salted to taste and sugar is added. Also, crushed capsicum, refined oil and fresh chopped herbs are laid out to the ingredients.

In this composition, the salad is boiled over medium heat for about 20 minutes. 5 minutes before turning off the stove, chopped garlic cloves and table vinegar are added to the appetizer.

The process of canning and serving salad to the table

After heat treatment of all vegetables and mushrooms, they are laid out in glass jars, which are sterilized in advance. Having corked the containers with boiled lids, they are covered with an old down jacket and left in the room for a day. After the time has elapsed, the mushroom salad with eggplant is removed in a dark place. It is served to the table in a month or two, chilled.

As you can see, preparing winter salads on your own is not so difficult. In addition to the recipes described, there are other ways to prepare delicious snacks. For example, zucchini salad with mushrooms for the winter is very popular among chefs. Such a preparation will not take you much time and effort. However, it can only be done during the harvest season. Therefore, if you decide to please your loved ones with a delicious snack in the cold season, then we suggest making mushrooms with rice and vegetables. For the winter, such a preparation is cooked quite quickly. If you don't have space to store salad jars at home, you can cook them without adding vinegar. In this case, the workpiece should be fed to the table immediately after heat treatment. When hot, it can be used as a side dish for meat or fish, and when cold, as a salad or snack.

Recipe salad with mushrooms for the winter:

You can take any mushrooms, but the most affordable option is champignons. To make the salad look beautiful, take light mushrooms with closed hat plates.

Mushrooms are washed. Of course, there will be no sand and turf on greenhouse champignons, but you cannot limit yourself to simple rinsing. Each mushroom is rubbed with fingers, holding it under running water.

Mushrooms are boiled whole, lowering them into boiling salted water. Boiling time - 10 minutes.

Carrots are peeled and rubbed. It is best to take a grater for Korean carrots; thin and long orange ribbons look beautiful in a salad.

The smallest onion is put in the salad, cut into rings. Bulgarian pepper is cut in the transverse direction, the strips should be medium in size.

Boiled mushrooms are cut into 4 parts, one pod of bitter pepper is cut into cubes.

Sunflower oil is poured into the pan, tomatoes cut into quarters are placed. These vegetables should be at the bottom, as they release juice very quickly when heated.

The second tier will be carrots, on top - onions and peppers.

Then put the mushrooms, sprinkle the vegetables with a mixture of salt and sugar. Cover the pot with a lid and put on a slow fire. Very quickly, all vegetables will be immersed in the released juice, from this moment the countdown begins. This salad with mushrooms for the winter is boiled for 35 minutes, the vegetables are periodically stirred. Usually, additional liquid is not needed, the own juice of all vegetables is enough. If dryish fleshy varieties of vegetables are caught, you can add 50-100 ml of water.

Then pour in vinegar, try on the ratio of salt-sugar. If necessary, you can make an additional correction in the proportions, but you should not be too zealous in this. Salad should not seem salted or candied. After adding vinegar, the vegetable mass is boiled for another 5 minutes.

Hot salad is packaged in sterilized jars, the lids are screwed tightly.

The cooled preservation is transferred to the cellar for the winter, the standard storage time for such a salad with mushrooms is 1 year.

Step by step cooking

Step #2

Please note that it will be better if you choose young mushrooms. It is desirable that there are no wormholes.

Step #3

If necessary, clean the mushrooms. After that, rinse, cut into pieces of medium size. Send to the pan (previously adding water) and cook for about 10 minutes, maybe a little less.
Drain in a colander, rinse the mushrooms thoroughly with cool water.

Step #4

We take a new pan (it should be dry), put the mushrooms there and fry (until the excess moisture evaporates).

Step #5

After that, wash the tomatoes and chop them.

Step #6

Rinse sweet pepper, cut the core. You can cut into strips or pieces, but not too large.
Now it's time for the bow! Rinse, peel and cut into half rings. And pass the carrots through a large grater.

Step #7

And now we need a large saucepan (5-7 liters). Pour in the indicated amount of vegetable oil, heat and add the tomatoes.
After a while, they will secrete juice, add sweet peppers, onions and then mushrooms and carrots. Pour in 3/ cup sugar and salt. Stir carefully. Leave on medium heat.
When the mass boils, reduce the heat and cook, remembering to stir constantly. Simmer for about 50 minutes (plus 5 minutes) covered.

Step #8

If you like spicy preparations, then you can also put finely chopped hot pepper pod into the salad.
When it's almost ready, try the salad. Suddenly you feel like something is missing. Pour in vinegar and mix thoroughly. After that, cook for just a couple more minutes. Salad ready!

Step #9

While the salad is being prepared, you prepare the jars in advance: wash them, sterilize and boil them. I used 8 half liter jars.
Divide the hot salad into jars.

Mushrooms for the winter: will be one of the family's favorite salads!


This winter salad has no equal: it always diverges with a bang

Ingredients:
Mushrooms - 1.5 kg
Tomatoes - 1 kg
Red bell pepper - 1 kg
Onion - 0.5 kg
Carrot - 700 g
Sugar - 150 g
Salt - 50 g
Vinegar 9% - 100 ml
Vegetable oil - 300 ml
Step by step photo recipe
In order for the salad with mushrooms for the winter to be both tasty and beautiful, the collected mushrooms must be strong, young, without wormholes.
We clean them (if necessary), rinse, cut into medium-sized pieces, fill with water and boil for 5-10 minutes.
Next, strain the broth completely through a colander, and rinse the mushrooms with cold water.
We put the mushrooms in a dry pan and keep them on fire, stirring often, until all excess water has evaporated (tubular mushrooms will start to stick to the pan, and honey agarics, for example, will crackle and bounce). Everything, the mushrooms are prepared, remove them from the fire.
Next, wash the tomatoes and cut them into small pieces.
In sweet peppers, you need to cut the core with the stalk and cut the flesh into slices or straws. In general, all the vegetables for this mushroom salad for the winter are cut arbitrarily, as you like - into strips, cubes, most importantly - not very large.
The turn of the onion, we peeled it and cut it into half rings. The carrots were grated on a coarse grater at a large angle so that the strips were longer.
We take a large saucepan, 5-7 liters, preferably wide, so that it is more convenient to mix the mushroom salad. Here we had a narrow one, and it is inconvenient to mix, and it can burn faster. Pour 300 ml of vegetable oil into the pan, heat it well and pour the tomatoes into the hot oil.
After 5 minutes, the tomatoes will release a little juice, put sweet peppers, onions, then mushrooms and carrots in a saucepan. We fall asleep 3/4 cup of sugar (a glass of 200 ml), half a 100 ml cup of salt, make medium heat and mix everything gently. Vegetables should release plenty of juice.
As soon as the boil begins, you need to reduce the fire to a minimum and cook the salad, stirring constantly to prevent burning, 45-60 minutes under the lid.
For spiciness, you can add a medium-sized chopped pod of bitter pepper.
5 minutes before readiness, take a sample, you may want to add more salt or sugar, some spices. Add 100 ml of 9% vinegar, mix well, cook for another 5 minutes and get a ready-made salad with mushrooms for the winter.
During the time it was cooking, you had to prepare 7-8 half-liter jars: wash, sterilize, boil the lids.
In warm jars we put hot boiling salad.
Immediately roll up, cover with something warm and leave until the next day. Keep a salad with mushrooms for the winter, preferably away from the eyes, so as not to tempt you prematurely. In the basement or cellar, it is the place and the storage conditions are optimal there.
collect the gifts of the forest, prepare a salad with mushrooms for the winter.

These are so universal. Before we start preparing salads, read a few useful lines about boiled mushrooms.

Mushrooms are a nutritious and low-calorie product, which is up to 30 kcal per 100 g of product. Calorie content depends on the cooking method: fried mushrooms absorb oil from the pan and get the status of a high-calorie dish. The most profitable option, satisfying and dietary. The feeling of hunger satisfies for a long time.

Mushrooms, when cooked, secrete mucus, which, when it enters the stomach, protects the walls of the stomach and promotes good digestion.

Mushrooms are a source of zinc, and therefore reduce sugar cravings.

Do not forget about contraindications

With diseases of the gastrointestinal tract and duodenum, mushrooms should not be consumed.

Children's age, the opinions of doctors differ, the age is from 3 to 7 years, I think you should not start earlier than 7 years, God saves the safe. At an earlier age, mushrooms can cause indigestion and indigestion.

Old age also implies a limited use of mushrooms, this is due to the fact that mushrooms are digested for a long time, and with age, some enzymes lose their activity and mushrooms can cause digestive system disorders.

We received it and now we will start preparing salads for the winter.

Mushrooms in tomato sauce

My dear mother-in-law Vera Mikhailovna shared this recipe with me, she first treated me to a salad, I really liked it, and then I asked for the recipe.

• 6 kg fresh mushrooms
• 0.5 l tomato sauce
• 300 ml sunflower oil
• 1 kg onion
• salt and pepper to taste
• 1 tbsp 70% vinegar

Any mushrooms will do, but a salad of porcini mushrooms is especially tasty. Wash mushrooms, cut and boil for 40 minutes in salted water. Drain the water, wash the mushrooms and put them in a colander to drain the water.

Finely chop the onion in half rings and fry in vegetable oil. Combine with mushrooms and cook for 30 minutes over low heat. Salt and pepper to taste.

Add the sauce and cook for another 10 minutes, 1 minute before the end of cooking, add vinegar.

We lay it out in sterilized jars and twist it with iron lids, wrap it for 4-5 hours and put it away for storage in a dark and cool place.

Salad with mushrooms "Ostroyachek"

• 2 kg mushrooms boiled in salt water
• 10 bell peppers
• 10 medium tomatoes
• 10 medium onions
• 1 head of garlic
• 1 hot pepper
• 4 tbsp sugar
• 2 tbsp salt
• 200 ml vegetable oil
• 1 teaspoon vinegar 70%

Pepper cut into strips.

Cut the onion into rings, garlic into slices, tomatoes into thin slices.

We combine all the products and cook, stirring for 40 minutes, add vinegar a minute before the end of cooking. We lay out in sterile jars and roll up.

Store in a dark and cool place.

That's it, delicious salads are ready. I really like pizza stuffed with spicy salad.

I want to remind you that conservation, in which mushrooms are present, should not be stored for more than a year.

Collect only if in doubt, it is better not to collect such mushrooms.
Do not pick mushrooms near roads, they absorb toxins very quickly. Small and medium specimens are suitable for eating.

The site "I'm a villager" wishes you bon appetit and good mood!

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I suggest watching a video recipe for a salad with mushrooms for the winter.

Articles with delicious recipes for the winter.