Popular preparations for the winter salads. Homemade Canned Salads: Best Recipes

25.09.2019 Seafood dishes

Salads for the winter in jars of vegetables are the most famous type of canned preparations. We bring to your attention a selection of very tasty and not difficult to prepare salads at home.

Almost any vegetables and their combinations can be preserved. The main thing is to keep the proportions and sterilize the cans and products before closing. It's not difficult at all.

To prevent the salad jars from cracking during sterilization, place a towel or folded cheesecloth on the bottom of the pot. This will prevent glass-to-metal contact. Also, you should not put the cans too tightly to each other.

How to cook salads for the winter in jars - 15 varieties

Some call it "lazy cabbage rolls" or "cabbage salad", in part it is true - the set of products and cooking technology have a lot in common.

Ingredients:

Rice - 100 g
Tomatoes - 200 g
Cabbage - 300 g
Carrots - 1 pc
Bulb onion - 1 piece
Spices to taste
Vegetable oil - 50 ml
Vinegar - 2 tbsp
Salt - 0.5 tsp
Granulated sugar - 0.5 tsp
Garlic - 1 tooth

Preparation:

We wash and clean the products. Cut the onion into half rings. Cut the carrots into large cubes. Shred cabbage for salad. Pour vegetable oil into a saucepan or frying pan, heat it up and sauté the onions and carrots until soft.

Onions and carrots have different cooking times. To make everything homogeneous, the carrots should be sautéed first. Bringing it to the stage of semi-readiness, you can add onions.

Pour chopped cabbage into a container. As soon as it is stewed, we present the tomatoes, cut into straight cubes. Simmer for another 7-10 minutes over low heat, so that the tomatoes give off juice. Do not forget to mix.

Now you can add rice. We also add salt and sugar - it will remove tomato acid, spices, squeeze out a clove of garlic. Mix and cook for about 25 minutes. If the rice has absorbed all the juice, add a little boiled water, otherwise the salad will turn out dry. Now you can add vinegar, stir and simmer for another 2-3 minutes.

We put our salad in sterilized jars, cover with a lid and twist.

Very tasty and unusual preparation. Prepare a few cans for the winter and your homemade ones will thank you for an excellent side dish for potatoes and cereals.

Ingredients:

Rice - 100 g
Tomatoes - 200 g
Cabbage - 300 g
Carrots - 1 pc.
Spices to taste
Bulb onions - 1 pc.
Vegetable oil - 50 ml
Vinegar - 2 tablespoons
Salt - 0.5 tsp
Granulated sugar - 0.5 tsp
Garlic - 1 tooth

Preparation:

We sterilize the jars. Cut the cucumbers into strips with a knife, and grate the carrots on a "Korean grater". Chop the garlic finely.

Mix the chopped ingredients. Add vinegar, salt, sugar, black pepper, oil. Leave it to brew for one and a half to two hours.

We put the salad in jars and sterilize for 15 minutes - you can close it.

An interesting and unusual way to prepare fish for the winter is a salad with mackerel and vegetables. It is suitable as an ingredient for preparing other dishes, such as fish soup, and as a New Year's snack.

Ingredients:

Medium mackerel - 1 piece
Bulb onion - 1 piece
Carrots - 1 pc
Tomatoes - 5 pieces
Salt - 1 tbsp
Peppercorns - 5 pieces
Bay leaf - 3 pcs
Vegetable oil - 50 ml
Table vinegar - 30 ml
Sugar - 3 tbsp

Preparation:

Peel the onion, cut into cubes or strips. We wash the mackerel, cut off the head, cleanse from the entrails. Then you need to boil it. We put in a saucepan with salted water, add peppercorns and bay leaves - cook for 18 - 23 minutes over low heat.

While the fish is being prepared, we clean the carrots, three of them on a coarse grater. Twist the tomatoes in mashed potatoes.

Put the prepared vegetables in a saucepan, add tomato puree, salt and sugar, sunflower oil. Simmer for 20 minutes.

We cool the cooked fish and remove the bones from it. Then add it to vegetables, mix and simmer for another 10 - 15 minutes. At the very end, pour in the vinegar.

We transfer the finished salad with mackerel into sterilized jars. We roll up.

Why is this recipe good? You can pour practically any vegetables. Overgrown cucumbers or tomatoes? Make a delicious salad out of this.

Ingredients:

Marinade for 1 liter of liquid
Sugar 1.5 tablespoons with a slide
Salt - 1 tablespoon
Acetic acid 70% - 1 tablespoon

Preparation:

Put a pinch of peppercorns in a liter jar at the bottom. Cut the cucumbers into large slices and put them in the first layer. Then we cut the tomatoes and put in the second layer
Peel the onion and cut into half rings. If the onion is small, you can use it in rings. We spread it in the 3rd layer in a jar. You can add a layer of carrots. You can add any vegetables to this salad - eggplant, zucchini, etc.

We clean the bell peppers, cut it and also lay it out in a layer. If the jar is still full, repeat the layers.

Add salt, sugar to a liter of water and boil. When the brine boils, add vinegar and pour it into a jar, cover with a lid and sterilize for fifteen minutes. Then you can close.

Tomato and pepper salad is offered. Highly recommend for the winter. You and your family will appreciate this workpiece.

Ingredients:

Tomatoes - 620 g
Sweet pepper - 620 g
Carrots - 320 g
Onions - 320 g
Sugar - 3 tablespoons
Salt - 1 tablespoon
Table vinegar - 30 ml
Sunflower oil - 50 ml

Preparation:

We wash the vegetables in water. We clean the bell pepper from the seeds, cut it into half rings. Chop the tomatoes coarsely and add to the pepper. Cut the carrots into thin strips or grate them. Put onion cut into half rings to the rest of the vegetables, add vinegar, sunflower oil, sugar and salt. Mix thoroughly and leave to brew for two hours.

Put salad tightly in pasteurized jars, cover with lids, then sterilize for 25-30 minutes. After that, the salad can be covered.

Very easy to prepare, but no less delicious salad. It can be closed in banks in just half an hour.

Ingredients:

Tomatoes - 3 pieces
Onions - 3 pieces
Sweet pepper - 2 pieces
Carrots - 1 pc
Vinegar 9% - 1 tbsp
Parsley - 1 bunch
Garlic - 2 cloves
Cucumbers - 2 pieces
For 1 can - 0.5 l
Salt - 0.5 tsp
Sugar - 1 tsp

Preparation:

We sterilize the jars. Cut the onion into half rings and place it on the bottom of a sterilized jar. Peel the bell peppers and cut them into strips. Lay a layer of pepper on top of the onion. Finely chop the parsley and put on top of the pepper. Finely chopped garlic is also added to the jar. Put the carrots grated on a Korean grater next. Next, put a layer of sliced cucumbers, and the tomatoes come last.

Now add salt, sugar and vinegar. Pour jars of vegetables with boiling water, cover with lids and set in a saucepan to sterilize for 10-12 minutes. We close. Puff salad in jars, ready for the winter.

Do you like oriental cuisine? Do you like to experiment? Then try preparing an oriental assorted vegetable salad for the winter.

Ingredients:

Green tomatoes - 5 kg
Sweet pepper - 1 kg
Carrots - 1 kg
Onions - 1 kg
Garlic - 2 heads
Cilantro - 1 bunch
Vinegar 9% - 1 glass
Vegetable oil - 1 glass
Black pepper - to taste
Hmeli-suneli - 4 tsp
Coriander - 3 tsp
Saffron - 2 tsp
Sugar - 1 tbsp
Salt to taste

Preparation:

Cut the onions into rings, salt, let stand for 15 minutes, then squeeze the juice.

Cut unripe, or better green tomatoes into thin rings. If the tomatoes are large, cut them into slices. Cut the bell peppers and carrots into strips. Chop the garlic and a bunch of cilantro.

Mix the prepared ingredients well and put them in jars. Fill with hot marinade consisting of sunflower oil, spices, sugar, salt and vinegar.

Let the salad sit for 2 hours, then sterilize it for 20-30 minutes. Close, wrap and let cool.

Another recipe for "Assorted" salad. It has a softer taste and, unlike the oriental recipe, will appeal to absolutely everyone.

Ingredients:

Cucumbers
Onion
Tomatoes
Bell pepper
Carnation
Currant leaves
Bay leaf
Black peppercorns
Ground black pepper
Parsley
For brine:
Salt - 1 tbsp
Sugar - 2 tbsp
Cinnamon - 1 tsp
Vinegar - 1 tsp per 0.5 liter can

Preparation:

Cut tomatoes, onions and cucumbers into slices. Cut the pepper into slices.

Put blanched currant leaves in prepared sterile jars. We also put one blanched parsley sprig in each jar.

You can blanch like this: dip previously washed green leaves into boiling water several times.

Add black pepper and 4 pieces of black peppercorns and 4 pieces of cloves to the jar at the tip of a teaspoon.

We spread the vegetables in layers in a jar. Cucumbers are the first layer. The next layer is onions, followed by tomatoes, and bell peppers last.

At the end, put 1 bay leaf, a sprig of parsley and a currant leaf

Cooking the brine: per liter of water, add a spoonful of salt, two tablespoons of sugar, not a full teaspoon of cinnamon, peppercorns and cloves to taste. We also add a little parsley, a currant leaf, a bay leaf and a few sprigs of dill. Bring to a boil, simmer for 2 minutes and pour into jars. After that, pour 1 tsp of vinegar essence into a jar.

We sterilize the jars filled with brine for 7-10 minutes, then close.

An easy-to-prepare salad with green tomatoes and bell peppers. Very tasty!

Ingredients:

Sweet pepper - 3.5 kg
Green tomatoes - 4 kg
Onions - 4 kg
Green parsley - 300 gr
Sugar - 6 tbsp
Salt - 5 tbsp
Ground black pepper - 6 tsp
Table vinegar - 1/2 cup

Preparation:

The pepper should be blanched in boiling water for 1 minute. We cool it, peel it of seeds, cut it into strips.

Cut the tomatoes into slices about 5 mm thick, cut the onion into rings, and finely chop the greens.

We mix all vegetables and herbs in a volumetric container, add salt, sugar, ground pepper and vinegar. Mix well.

Next, put the salad in clean jars and cover with lids. We send for sterilization. The sterilization time for the salad in a liter dish is twenty minutes, in a half-liter dish - ten. We roll up the lids, wrap them until they cool completely.

It is very simple, quick and tasty to prepare and preserve the Moldavsky salad.

Ingredients:

Tomatoes - 3 kg
Sweet pepper - 1 kg
Carrots - 100 gr
Onions - 1 kg
Vegetable oil - 300 ml
Vinegar 5% - 180 ml
Salt - 100 gr
Sugar - 300 gr

Preparation:

First, we wash and sterilize the cans. Cut the tomatoes into large slices, and the sweet peppers into large pieces. Cut the onion and carrot into rings.

Pour vinegar and vegetable oil into a large saucepan. We heat it up and add sugar and salt to this mixture. Stir well until completely dissolved.

When the mixture boils, add the carrots and cook from the moment of boiling for 7 minutes. Then add the onion and cook for another 5 minutes. Add bell peppers here and cook for 5 minutes. Add the tomatoes last and cook for another 3 minutes. Do not forget to mix at each stage.

We put the salad in jars and close. From these ingredients, ten 450 g cans are obtained at the exit.

Homemade Assorted Salad is a great appetizer and side dish. This is the taste and smell of summer vegetables that you want so much in winter.

Ingredients:

Based on a 3-liter can:
Tomatoes - 800 gr
Cucumbers - 200 gr
Green beans - 200 gr
Dill, celery, basil
Leaves of currant, oak and cherry, 2-3 pcs.
Horseradish root
Garlic - 5 cloves
For brine:
Water - 1.3 l
Sugar - 6 tbsp
Salt - 3 tbsp
Table vinegar - 3 tbsp

Preparation:

Place the bottom of the sterilized bottle with leaves and spices. Then we spread a layer of coarsely chopped cucumbers and part of the beans, followed by coarsely chopped tomatoes and the remaining beans.

Fill the bottle twice with boiling water for ten minutes. Then we boil the brine from water, sugar, salt and vinegar. For the third time, pour hot brine into the bottle, close it, turn it over and cover with a blanket until it cools completely.

Delicious and simple salad recipe with crispy cucumbers.

Ingredients:

Small cucumbers - 4 kg
Granulated sugar - 1 glass
Refined vegetable oil - 1 glass
Vinegar 9% - 1 glass
Salt - 3 tbsp
Ground black pepper - 1 tbsp
Grated garlic - 1 tsp

Preparation:

Trim the ends of cucumbers on both sides and rinse well. Next, the cucumbers should be put into a bag and weighed on a scale to calculate the amount of ingredients needed.

Boil the lids for preservation

Before sterilizing the lids, be sure to pull out the rubber seals, otherwise they will deform and the lid will not be able to tighten.

Rinse half-liter jars (you don't need to sterilize)

Cut or chop the cucumbers. Add sugar, vegetable oil, vinegar, salt, black pepper, squeeze out the garlic. Mix everything well and leave to infuse for 1-2 hours

Probably one of the most delicious salads is the Ukrainian salad. The proportions of vegetables can be adjusted to your liking.

Ingredients:

For 10 half liter cans:
Tomatoes - 2 kg
Sweet pepper - 1.5 kg
Onions - 800 g
Carrots - 1 kg
Carnation - 10 buds
Bay leaf - 10 pcs.
Sugar - 120 g (4 tablespoons)
Salt - 60 g (2 tablespoons)
Sunflower oil - 1 cup (200 g)
Vinegar 9% - 100 g
Allspice - 10 pcs.

Preparation:

Tomatoes in chunks, pepper - in strips, carrots should be grated, chopped onions into rings. Mix the prepared ingredients thoroughly, add oil, salt, sugar and vinegar.

We transfer vegetables to a saucepan and simmer them over low heat. While they are boiling, we put bay leaves, cloves and peppers in sterilized jars. Next, we lay out the salad on the prepared jars.

Cover the jars with lids and set them to sterilize for 20 minutes. We twist and turn over until completely cooled.

Winter salad "2 in 1"

Why 2 in 1? Because the salad can be used both as a dressing and as a separate dish.

Ingredients:

Bulgarian pepper - 1 kg
Onions - 1 kg
Carrots - 1 kg
Tomatoes - 3 kg
Vinegar 9% - 5 tbsp
Sugar - 5 tbsp
Salt - 5 tbsp
Sunflower oil 1 cup

Preparation:

My pepper, peel of the seed and cut into half rings. Chop the onions. Grate the carrots. Cut the tomatoes into small pieces.

In a volumetric container, mix the peppers, tomatoes and onions. Add sugar, salt, vinegar and let it brew for 6-8 hours.

Then we put the salad on low heat and add a glass of sunflower oil. As soon as the salad boils, boil it for no more than 15 minutes.

We take sterilized jars and lids, put the salad in the jars, roll up, cover the jars with a blanket and leave to cool.

Homemade tomato and cucumber salad in winter will give a head start to greenhouse vegetables from the store.

Ingredients:

Tomatoes - 1.5 kg
Cucumbers - 1.5 kg
Onions - 750 g
Vegetable oil - 250 g
Vinegar 9% - 2.5 tbsp
Sugar - 2.5 tbsp
Salt - 2 tbsp

Preparation:

Rinse and dry vegetables. Cut the tomatoes into slices, and the cucumbers into slices. Cut the onion into half rings and transfer to the rest of the vegetables. Add salt, sugar, oil and vinegar. Stir and leave to stand for 10-15 minutes.

We put the salad in jars and sterilize for 13-17 minutes. Then you can twist.

Today I am writing what the most delicious salads can be preserved for the winter. This is eggplant salad, salad with rice and vegetables, green tomatoes, pepper lecho, beet salad, cucumber, vegetable ... In general, read the content and choose any recipe you like.

Information for those who make blanks for the first time. Banks for conservation need to be prepared in a certain way. First, they need to be washed well with baking soda. It is better to use a new sponge for washing jars, not the one with which you wash all the dishes. Next, the banks need to be sterilized. This is most often done over steam. You can put the jar on a boiling kettle, you can put a grate on the pan and put the jars upside down on it. You need to sterilize the jars for about 15 minutes, when drops of water begin to flow down the walls and the jar becomes transparent.

The second way to sterilize is in the oven. The jars are placed on a wire rack in a cold oven, the door is closed. Preheat the oven to 150 degrees and from the moment of heating keep the jars there for 15 minutes. Can also be microwave sterilized. Pour a little water (about 100 ml) into the jars and heat it in the microwave for 8 minutes at maximum power. Lids for preservation also need to be washed and boiled for 5 minutes.

Only coarse stone salt can be used in the workpieces. In no case do not take iodized and fine.

This salad is prepared from different vegetables, it turns out to be very tasty. It comes first in our top salads for the winter. The name of the salad is due to the fact that all vegetables are taken in an amount of 10 pieces. When doing this, choose medium-sized vegetables.

Ingredients (for 4 l):

eggplant - 10 pcs.
onions - 10 pcs.
bell peppers - 10 pcs.
tomatoes - 10 pcs.
garlic - 10 cloves
black peppercorns - 10 pcs.
allspice peas - 5-7 pcs.
bay leaf - 3 pcs.
vinegar 9% - 100 ml
sugar - 4 tablespoons
salt - 2 tablespoons without top
vegetable oil - 200 ml

1.Wash the tomatoes, remove the stalk and cut into wedges. The size of the cut does not matter, as the tomatoes need to be ground in a blender or minced.

2. Cut the eggplants in half across, then in half lengthwise. Cut each piece into wedges and place in a large bowl.

If your eggplants are bitter, then they must first be soaked in salt water for 30 minutes, and then rinsed.

3. Cut the peppers into large squares, and the onion into half rings, but large (about 1 cm thick). The garlic is cut into large cubes.

4.Pour the vegetable oil into a large container. Add onion, pepper, eggplant and stir a little. Pour the tomato puree over the vegetables and stir again.

5.Add salt, sugar, bay leaves, black and allspice to the salad. Cover and place on the stove to simmer. After boiling, cook the salad for 30 minutes, stirring occasionally.

6. 5 minutes until cooked, add garlic and vinegar to the dish, stir. Try the salad with salt and sugar, there is still time to bring the preparation to taste.

7.When the salad is ready, place it immediately in sterilized jars and roll up with sterile lids. Turn over and let cool. In the cold, these salads for the winter will delight everyone at home.

Winter salad recipe with rice and vegetables without sterilization

Rice salad is also called "Tourist's Breakfast". It may well replace a meal or be a good snack.

Ingredients:

long-grain steamed rice - 2 tbsp.
onions - 1 kg
bell pepper - 1 kg
carrots - 1 kg
tomato juice - 2 l
hot pepper - 1 pc.
salt - 1.5 tablespoons
sugar - 5 tablespoons
vinegar 9% - 3 tablespoons
vegetable oil - 300 ml

Tourist's Breakfast salad - preparation:

1. Rinse the rice until water is clear and cook until half cooked (cook for about 7 minutes after boiling water). Next, rinse the grains well and let the water drain.

2.Grate the carrots on a coarse grater, cut the pepper into strips and the onion into cubes. Chop hot peppers finely.

3.In a large container where you will cook the salad, pour in the vegetable oil and heat it up. Put the carrots in the oil and simmer for 15 minutes, stirring occasionally.

4. Add chopped onions to the carrots, stir and simmer for another 15 minutes. Next, pour in the tomato juice, add sugar and salt. Let the mixture boil and cook for another 15 minutes.

5. Next, pour in the pepper (sweet and hot) and cook for another 15 minutes. Next, add the rice and cook for the last 10 minutes. Pour in vinegar 3 minutes before cooking.

6.Salad in boiling form should be spread out in sterilized jars and rolled up with sterilized lids. This completes the salad. It turns out to be delicious, so harvest more at once.

Green tomato salad for the winter

Green tomato salads for the winter are quite popular. For all lovers of such salads, I offer an excellent recipe for the winter.

Ingredients:

green tomatoes - 2 kg
onions - 0.5 kg
bell pepper red - 0.5 kg
garlic - 6 cloves
parsley - bunch
salt - 1.5 tablespoons
sugar - 1 tablespoon
apple cider vinegar 6% - 3 tablespoons
sunflower oil - 100 ml
citric acid - 1/4 tsp

Cooking method:

1. Vegetables to wash, peel. Cut the pepper into long strips. Cut the tomatoes into thin semicircles, the onion into thin half rings. Place these vegetables in a large bowl. Add one and a half tablespoons of salt and stir. Cover the bowl with something dust-free (plastic, lid, towel) and let the vegetables sit for 12 hours (overnight).

2. Through the night, the vegetables will start juice. Cut the garlic into strips or cubes and add to the salad. Coarsely chop the parsley and put it in the salad too. Add a tablespoon of sugar, stir and let the salad sit for 1 hour.

3.After an hour you need to squeeze the juice from the vegetables. You can do this with your hands, or you can put the vegetables in a colander and press down a little with a spoon.

Citric acid or lemon juice preserves the color of vegetables, they will remain bright.

5.Stir the salad and you can put it in clean jars (but not sterilized). Store tightly and cover with clean lids, but do not roll up.

6.Put the jars in a pot to sterilize. After boiling water, sterilize for 30 minutes, then roll up with a key or tighten the euro-caps tightly. Wrap the preservation "under a fur coat" and let cool. Green tomato salads for the winter are ready, store them in a dark place.

Spicy cauliflower salad with sterilization

This is a very tasty salad, the cauliflower turns out to be crispy, not boiled (because the salad does not need to be boiled, but only sterilized), spicy. If you don't like hot salads, reduce the amount of chili peppers.

Ingredients (for 4.2 liters):

cauliflower - 3 kg
carrots - 3 pcs.
garlic - 4 heads
red hot peppers - 3 pcs.
curly parsley - 2 bunches

For brine:

water - 1.5 l
sugar - 1 tbsp. (200 ml)
salt - 3 tablespoons
allspice peas - 15 pcs.
vegetable oil - 200 ml
vinegar 9% - 200 ml

Cauliflower salads for the winter - preparation:

1. For starter cabbage, you need a container with a wide bottom. Better to take glass or enamel dishes. Aluminum cannot be used, it is oxidized. Wash the parsley and chop not too finely. It is better to take curly parsley, not ordinary, it will better retain its shape, it will not sour in brine. Cut the garlic into slices. Put parsley on the bottom of the prepared container, sprinkle with garlic on top.

2. Peel the carrots and cut into thin slices. If you have a grater with the right attachment, use it. Place the orange carrot circles in the next layer over the garlic.

3. Cut red hot peppers into half rings. There are a lot of peppers in the recipe, so you can reduce the amount as desired. Spread the pepper over the carrots.

4. Wash the cauliflower and disassemble it into inflorescences. Place the cabbage on top.

5. Now you need to make a pickle. Boil one and a half liters of water, add a glass of sugar, 3 level tablespoons of salt, allspice peas into it. Pour in the oil and vinegar, stir to dissolve the sugar and salt crystals. Immediately pour boiling brine over the cabbage. Cover the salad with a plate and place the oppression - a three-liter jar of water. Leave the cabbage to ferment for a day.

6.After 24 hours, the salad can be closed in jars. Banks should be washed with baking soda, lids should be sterilized. Toss the cabbage with the rest of the ingredients and place in the jars, tamping. Pour the brine in which the cabbage was fermented. Cover the jars with lids.

The brine will be unclear. It's okay, don't worry.

7.To sterilize, put a cloth on the bottom in a wide saucepan, place the jars with the workpiece. Pour warm water over the shoulders of the jars and put on fire. When the water boils, sterilize the salad for 20 minutes (for 0.7 liter jars).

8. After 20 minutes, remove the cans from the boiling water and roll up the lids.

Bell pepper lecho for the winter

Especially for lovers of sweet pepper, I am writing a very tasty recipe for lecho in tomato.

Ingredients (per 5 l):

bell pepper (preferably red) - 3 kg
ripe tomatoes - 2 kg
onions - 0.5-0.7 kg
vegetable oil - 120 ml
salt - 50 gr. (2 tablespoons with a small slide)
sugar - 100 gr. (0.5 tbsp.)
vinegar 9% - 50 ml

Salads for the winter with pepper - preparation:

1.Pepper for lecho is best to take red, it is the sweetest and quite ripe. Yellow peppers are fine too. But green in lecho can give a bitterness. Therefore, if there is only green pepper, you need to pour boiling water over it for a minute so that it gives off bitterness. Wash the pepper and cut into large squares.

The cutting method can be any: strips, cubes, and quarters.

2.Wash the tomatoes and cut them into random pieces. Mince the tomatoes or grind them in a blender.

3. Cut the onion into small cubes. Pour vegetable oil into a saucepan, add onion and put on fire to sauté. Stir the onions constantly to keep them from burning and turning golden. The onion should become slightly translucent and soften.

The onions are sautéed in oil so that the oil is evenly distributed over the lecho. If the oil is poured into the tomato sauce, it will float in a greasy film on top.

4.Pour two kilograms of twisted tomatoes into the onion and let the mixture boil. Pour chopped peppers into boiling tomatoes. Add sugar and salt, stir and cook for 20 minutes after boiling under a closed lid.

Try pepper. When finished, it should not be crispy, but hard.

5. 5 minutes until cooked, add vinegar and stir. Try lecho. Now you can add salt, sugar, vinegar to your liking. After 5 minutes, lay out the lecho in sterilized jars and roll up with sterilized lids. Turn over, cover with a blanket and let cool. It turns out a delicious salad!

The most delicious bean salad recipe

Such a salad will be very satisfying, you can eat it as an independent dish, since the beans contain a lot of protein, which saturates well.

Ingredients:

eggplant - 2 kg
bell pepper - 0.5 kg
carrots - 0.5 kg
onions - 0.5 kg
beans - 0.5 kg
tomatoes - 1.5 kg
salt - 2 tablespoons
sugar - 250 gr.
vinegar - 150 ml
vegetable oil - 350 ml

How to cook salads with beans and vegetables:

1. Beans take the longest to cook, so that's where you need to start. It is better to soak the beans in cold water overnight, and in the morning to boil them until tender. The time to cook the beans will depend on the variety and quality. This may take 1 hour, or maybe 2. Taste the beans until done.

2. Peel the carrots, onions and peppers. Grate the carrots on a coarse grater and place in a large saucepan, where you will cook everything. Cut the onion into half rings or quarter rings if large. The pieces should not be thin, about 3 mm wide. Cut the pepper into cubes. Place the onions and peppers in a saucepan over the carrots.

3. The next layer in a saucepan, put the beans, flatten.

4. Cut the eggplants into medium cubes and place in a separate bowl. Salt the eggplants, stir and leave for 15 minutes to let the juice stand out. Squeeze the eggplant with your hands to remove excess liquid. Bitterness will go away with it. Put the eggplants on top of the beans in a saucepan because they cook the fastest. Being on top, they will retain their shape.

5.While the eggplants are draining, mince the tomatoes. Use the smallest grate.

6. After spreading the eggplants on the beans, add sugar and vegetable oil to the salad. And fill with tomato puree. You don't need to stir the salad now. Put it on fire and bring it to a boil. After boiling, cook the salad for 30 minutes.

7. When the vegetables are boiling, you can stir them slightly. Do this carefully, leave the eggplants on top, pry only the vegetables in the lower layers. After 10 minutes, stir the vegetables again, and after 10 minutes stir again so that the vegetables are evenly distributed over the salad. After half an hour of cooking, look at the degree of readiness of the eggplants. They should change color, darken. The salad should not contain eggplants with white flesh. If there are any, then boil the salad for another 5 minutes.

8. Salt the salad and add the vinegar. Cook for another 2 minutes and can be laid out in sterile jars. Do not remove the salad from the heat and put it in the jars while boiling. Next, roll up the lids, turn over and wrap until it cools completely. It turns out delicious, bright, satisfying.

Korean cucumber salad for the winter in jars

I used to write different cucumber salads for the winter. Check out the recipes. This recipe is called Korean Fingers. Such cucumbers are well stored all winter, they are moderately spicy and crispy.

Ingredients (per 5 l):

cucumbers - 4 kg
sugar - 1 tbsp. (200 ml)
salt - 3 tablespoons (no slide)
vinegar 9% - 1 tbsp. (200 ml)
sunflower oil - 1 tbsp. (200 ml)
ground black pepper - 0.5 tablespoons
garlic - 1 head

Cucumber salads for the winter - preparation:

1.Wash the cucumbers and trim the edges. Cut small vegetables in half, and cut the larger ones into quarters.

2.Add a glass of sugar, vinegar and vegetable oil to the cucumbers. Add three level tablespoons of salt and squeeze the garlic through a press. Stir the flavored cucumbers well. It is most convenient to do this with your hands. Wear disposable gloves for added comfort.

3. Leave the cucumbers in the marinade for 3 hours. During this time, the cucumbers will start juice.

4. Wash the cans with soda, dry them. Pour boiling water over the lids. Fold the cucumbers into clean jars, fill them with the released brine juice. Place the lids on the jars and sterilize in a large saucepan. Cover the bottom of the pot with a cloth. Fill the jars with water up to the level of the hangers and put on fire. After boiling water, sterilize the workpiece for 10 minutes (for half-liter cans), 15 minutes (for liter cans) or 20 minutes (for 1.5-liter cans).

It is necessary to sterilize until the moment when the cucumbers begin to change color to olive. If you overexpose jars in boiling water, the cucumbers will cook and become soft.

5. Remove the boiling water cans and roll them up straight away. Turn over, see if the lid is leaking. Wrap with a warm towel or blanket and leave to cool for a day.

Cucumber and tomato salad without sterilization

This salad is made up of many summer vegetables, making it a super platter. There are carrots, cabbage, tomatoes with cucumbers, and peppers and onions. In winter, you open such a jar and immediately salivate from the aroma. Such a preparation, despite the name of the salad, can be eaten with any dishes, vegetables are combined with everything. You do not need to sterilize the salad in jars, it is boiled a little and put in jars. But the cans must be sterilized separately, like the lids.

Ingredients (for 5 liters):

tomatoes - 1.5 kg
cucumbers - 1 kg
bell peppers - 4-5 pcs.
cabbage - 1 kg
carrots - 1 kg
onions - 800 gr.
dill - 2 bunches
sugar - 5 tablespoons
salt - 10 tsp
vegetable oil - 200 ml
vinegar 9% - 125 ml

Vegetable salads for the winter - preparation:

1.Wash all vegetables well. Cut the tomatoes into slices, cutting out the stalk from them. In this salad, vegetables are cut coarsely enough, you do not need to grind. For cooking vegetables, you need to take a large saucepan. Put tomatoes in it and put on fire. While the tomatoes are boiling, peel the carrots from the peel, the pepper from the seeds, and the onion from the husk.

2. Cut the pepper into wide strips, about 1 cm. Cut off the tips of the cucumbers and cut them into circles. Cut the onion into half rings, grate the carrots on a coarse grater, and chop the cabbage. After slicing cabbage, you need to mash it with your hands so that it becomes softer.

3. Put all the vegetables to the tomatoes and stir the salad. Add sugar, salt, vegetable oil, mix well again.

Adjust the amount of sugar and salt to your liking. Better first put a little less than the norm and try what happened. If the tomatoes are sweet, then less sugar is needed.

4. Bring vegetables to a boil and simmer for 15 minutes over low heat, covered, stirring occasionally. The vegetables will start up the juice and stew in it. Finely chop the dill and add it to the salad 5 minutes before the end of cooking. Also, 3 minutes before the end of cooking, pour in the vinegar.

5. Banks must be sterilized. To sterilize several cans at once, place them in a cold oven on a wire rack. Turn on heating up to 150 degrees. When the oven is preheating, soak the jars in it for 15 minutes. You can put lids in the oven along with the cans. Or sterilize over steam until drops begin to drip down the can (also about 15 minutes). The lids can be boiled for 5 minutes.

6. Dip the ladle with which you will put the salad in jars in boiling water. For convenience, you can use the wide can funnel. The funnel also needs to be doused with boiling water. So, put the boiling salad in sterilized jars, immediately cover with a hot lid (remove the lid from the boiling water with a fork and shake off the water) and roll up.

7. Turn the cans over, wrap them in a blanket until they cool completely. On this, a delicious summer salad is ready. By the way, you can change the proportions of vegetables or not use any vegetables.

Dressing in borscht with beets

To quickly cook borscht in winter, you can use such a summer preparation. All that remains is to cook the broth, cabbage and potatoes, the rest of the vegetables are all in this salad. In addition to borscht, such a salad can be eaten with cereals, meat and fish dishes.

Ingredients (per 3 l):

beets - 1 kg
carrots - 0.5 kg
onions - 0.5 kg
tomatoes - 1.5 kg
salt - 1 tablespoon
sugar - 0.5 tbsp. (125 ml)
refined vegetable oil - 125 ml
vinegar 9% - 1 tbsp

How to cook salads for the winter with beets:

1.Wash all vegetables. Cut the tomatoes into arbitrary pieces and pass them through a meat grinder.

2. Peel the onions, carrots, beets. Cut the onion into thin, translucent half rings. Grate carrots and beets on a coarse grater.

3. Pour the tomatoes into a large saucepan (better than 8 liters) and heat them a little. Pour all the other chopped vegetables into the tomatoes and bring the salad to a boil. If the pan has a thin bottom, then the fire should be low so that the vegetables do not burn.

4. When the mixture boils, add sugar, salt and sunflower oil to it. Stir, crush the vegetables a little with a spoon so that they are covered with the tomato. When the salad boils again, reduce the heat and cook for 30 minutes, stirring occasionally.

5.After half an hour, add one spoonful of vinegar, boil for another 5 minutes with the lid closed and immediately place in warm and dry sterilized jars. When placing the salad in the jar, tamp it down. Top with lettuce liquid. Roll up the cans with the lids under the typewriter. If you store it in a cellar or in the refrigerator, you can also close it with screw lids.

Sterilize jars and lids while the salad is cooking.

6.Turn the jars, place them on a towel and wrap them in a warm blanket. Leave to cool for 12 hours. And get a delicious salad that can also be a side dish.

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Many people close salads for the winter. And every year you want something new. Some housewives close their family's favorite preserves after a year so that everyone can miss the familiar taste. In this article, I offer 6 recipes for delicious salads for the winter: cucumber salad, zucchini salad, pepper and tomato lecho, eggplant salad, mixed vegetable salad, bean salad.

All these salads turn out to be delicious, they stand well even indoors all winter. The main thing is to close them in clean and sterilized jars. You need to wash cans for preservation without detergents, use soda or mustard powder.

It is also important to use coarse, non-iodized salt. If you take extra salt or with iodine, the preservation will quickly deteriorate.

You can sterilize jars both over steam and in the microwave for 5 minutes. Or in the oven at 130 degrees for 7 minutes (put the jars in a cold oven and then heat up).

This recipe is easy to prepare and the cucumber salad is delicious. The cucumbers in this salad will be soft but crunchy. Cucumbers will have a very pleasant dill smell, like a summer memory.

This salad can be eaten either neat or added to other salads (for example, cabbage salad or sauerkraut, it is also delicious to eat with beets).

Ingredients:

cucumbers - 4 kg
onions - 0.5 kg
dill - a large bunch
rock salt - 3 tbsp.
sugar - 6 tablespoons
vegetable oil - 250 ml
vinegar 9% - 200 ml

The output is about 4.5 liters of ready-made salad.

Preservation: cucumber salad.

The cucumbers need to be washed and chopped. First, cut off the tips of the cucumber, then cut into slices, about 5 mm thick. If the cucumber is large, cut it into semicircles. For this salad, any cucumbers that you have are suitable: large, and small, and twisted.

Weigh the cucumbers after you cut them. For the recipe you need 4 kg.

Stir the vegetables gently, add salt (3 tablespoons), sugar (6 tablespoons) and sunflower oil (250 ml). The salt should be coarse, not iodized. Never take extra salt for preservation.

Stir the salad again, cover and leave at room temperature for 4-5 hours. After this time, the cucumbers will start juice.

When the cucumbers have stood, they need to be boiled a little. Put the bowl on the fire and bring the cucumbers to a boil, stirring gently so that the cucumbers do not turn into porridge. When the salad boils, pour in 200 ml of table vinegar and boil for another 3-4 minutes, until the cucumbers change their color (become a little olive).

It is important not to overcook the cucumbers, otherwise they will be very soft, not crunchy.

Banks and lids must first be sterilized. You can sterilize over steam, in the microwave, or in the oven.

To sterilize cans in the oven, you must first wash them well with soda (but not with detergent), put them in a cold oven. Turn on heating 130 degrees. When the oven warms up, heat the jars for 5-7 minutes, then carefully remove them.

Put the lids in boiling water for 5 minutes. Reach with a fork without touching the inside with your hands.

Arrange the salad in prepared jars. Cucumbers must be covered with marinade. Pour the marinade all the way to the top so that there is no air in the jar after seaming.

When spread out the salad, immediately cover with sterilized lids and roll up. Turn the jars over, check if the lid is well closed, the brine should not leak. Allow the salad to cool completely upside down, then store it in the cellar or closet.

Do not wrap the salad jars or the cucumbers will become too soft. Also, avoid placing hot salad next to chilled preserves.

Zucchini salad - homemade recipe for the winter

This is a vegetable salad in which zucchini plays a major role. The taste is excellent, such a salad is eaten with pleasure not only in winter, but also immediately after preparation. I recommend trying to make a salad according to this recipe - it will be delicious.

Ingredients:

zucchini - 1 kg
tomatoes - 1.5 kg
bell pepper - 4 pcs. large
garlic - 4-5 cloves
sugar - 100 gr.
salt - 1 tablespoon
vinegar 9% - 1 tbsp
vegetable oil - 1 tablespoon

Output - 2.4 liters.

Cooking zucchini salad for the winter.

All vegetables must be washed and chopped. If the zucchini is already old, you need to peel and remove the seeds. If the zucchini is young, you can not do this, but immediately cut it. Zucchini is weighed already cut and peeled.

Cut the zucchini into about 1.5 cm cubes.

Pepper must be peeled and cut into strips. Tomatoes are also cut into strips. Just chop the garlic finely.

Pour the chopped tomatoes into a large saucepan, add sugar and salt. Stir gently and start heating over low heat.

When heated, tomatoes will let the juice go, you need to wait until it boils, stirring occasionally. When the tomatoes boil, let them simmer for 10 minutes, again remembering to stir.

After 10 minutes add zucchini, pepper, vegetable oil. Stir, let it boil. After boiling, you need to cook this vegetable salad for 30 minutes over low heat.

Add chopped garlic to the salad 15 minutes before cooking. Stir the vegetables gently to keep them whole.

Vinegar is added 2 minutes before cooking, immediately cover the pan so that the vinegar does not evaporate. Bring to a boil and turn off heat. The vinegar in this salad is needed as a preservative so that it can be stored longer and even at room temperature.

The finished salad must be laid out in sterilized jars to the very edge. And immediately roll up with sterilized lids. Turn the cans over, wrap them up and leave to cool.

Hungarian lecho with garlic for the winter - a very tasty recipe

Lecho is a popular dish in our country. Real lecho should be prepared from two main ingredients: bell pepper and tomato. The rest of the nuances are already introduced by each hostess. This recipe for lecho is successful: the finished product turns out to be fragrant and slightly spicy and piquant, thanks to garlic and hot peppers.

Ingredients:

tomatoes - 3 kg
bell pepper - 1.5 kg
chili pepper - 1 pc. (optional)
garlic - 1 head (large)
vinegar 9% - 3 tablespoons
sugar - 50 gr.
salt - 1 tablespoon
vegetable oil - 200 gr.
peppercorns - several pieces in each jar

Output - 3.5 l

How to cook lecho with garlic.

Take a large pot in which you will cook the lecho. Peel the garlic and cut into strips. Do not chop it finely, in this salad it should feel like a separate ingredient. Place the chopped garlic in a saucepan.

Remove the stalk and seeds from the pepper. Cut the peppers in half and then cut into strips about 1 cm wide. Fold the chopped peppers over the garlic. You can chop 1 chili with the bell pepper for spice.

Prepare the tomatoes next. They need to be washed, cut into halves, and the stalk removed. Mashed tomatoes. This can be done in a blender or food processor. Add tomato puree to pepper and garlic.

Now put 50 g in a saucepan. sugar, 200 gr. vegetable oil (refined, odorless), 1 tbsp. with a slide of salt. Turn on the fire under the pan and let the lecho boil, be sure to stir everything.

When the lecho boils, cook it over moderate heat for 30 minutes. Stir occasionally. After half an hour, add 3 tbsp. l. vinegar, boil for another 5-7 minutes.

Put 5 pieces in pre-sterilized jars. peppercorns (both black and allspice). Fill the jars with ready-made lecho to the very edge and roll up. Turn the cans over and let the lecho cool. And wait, when the time comes to feast on this delicious dish!

Delicious eggplant salad for the winter - a recipe with a photo

You can make various preparations for the winter from eggplants: sauté, salad with vegetables, and eggplants like mushrooms, eggplant caviar, pickled eggplants, etc. In this article, I will write a delicious recipe for eggplant salad and other vegetables.

Ingredients:

eggplant - 1 kg
bell pepper -800 gr.
tomatoes - 500 gr.
onions - 400 gr.
carrots - 300 gr.
garlic - 1 head
vegetable oil - 100 ml
water - 200 ml
vinegar 9% - 80 ml
salt - 1 tablespoon + 1 tbsp for removing bitterness from eggplant
sugar - 80 gr.

Exit - 2 liters.

Step by step preparation of eggplant salad.

Cut the eggplants into cubes of about 1.5 cm. Add 1 tablespoon to the eggplant. salt, stir and leave for 10 minutes to leave the bitterness. After 10 minutes, the eggplants should be rinsed with running water.

Peel the bell pepper from seeds and cut into squares about 1.5 tbsp. Grate the carrots on a coarse grater. Chop the onion into a medium dice, finely chop the garlic. Place all vegetables in a saucepan.

Cut the tomatoes into cubes, like the eggplants. Send the tomatoes to the pan with the rest of the vegetables. Pour 100 ml of refined vegetable oil over the salad, and also pour 200 ml of water. Stir vegetables and put on fire.

When the salad boils, put sugar in it, 1 tbsp. salt, stir gently to keep the vegetables intact.

After boiling, cook the salad for 10 minutes. At the end of cooking, pour 80 ml of table vinegar, bring to a boil and immediately (boiling) put in sterilized jars and roll up.

Fill the jars to the very top, immediately roll up with sterilized lids (you can use self-screwing ones).

Turn the cans over and wrap them in a warm blanket for 5-6 hours. When the eggplants are completely cool, store them.

Vegetable salad without oil - a slice of summer for winter

This salad is original, as in addition to standard cucumbers, tomatoes and peppers, it includes apples and carrots. It turns out delicious and beautiful.

Ingredients:

cucumbers
tomatoes
bell pepper
onion
apples (not loose)
carrot

In total, approximately equally.

For 1 liter of brine(enough for 2 liters of conservation):

water - 1 l
coarse rock salt - 1 tbsp (no slide)
sugar - 1.5 tablespoons
citric acid -1 tsp or acetic acid 70% - 1 tbsp.

Cooking vegetable salad for the winter.

The salad is easy to prepare. You need to take all vegetables and apples in approximately equal amounts. Wash and cut everything. Cut into portions so that it is convenient to eat later, not very coarsely. Cucumbers and carrots - in slices, apples and tomatoes - in slices, peppers and onions - in strips.

Take banks not sterilized, just clean. This salad is placed in jars raw and then sterilized in water.

If you have one-liter jars, you can lay everything out in small layers, just put a little bit of everything in half-liter jars: a few pieces of cucumbers, then carrots, apples, peppers, onions, tomatoes and all over again. Place everything tightly, but do not tamp too much so that the vegetables remain intact.

When the vegetables are arranged in jars, cook the brine. 1 liter of brine is enough for 4 half liter jars of salad or 2 liter jars.

Pour 1 liter of water into a saucepan, add 1 tablespoon to it. salt without a slide, 1.5 tbsp. sugar without a slide, as well as 1 tsp. citric acid or acetic acid. When the brine boils, pour the vegetables in the jars with it and just cover, but do not roll up.

Put a napkin or towel on the bottom in a wide saucepan, pour 1/3 of water. A towel at the bottom is needed to prevent the cans from bursting. Heat the water, put the jars neatly into it. Remember the lids are just closed.

Put a pot of jars on a fire and boil water. After boiling, sterilize the vegetable salad for 10 minutes for half-liter jars and 15 minutes for liter jars.

After sterilization, carefully remove the cans using a special tool and roll up. Turn over and let the salad cool completely. After sterilization, the cucumbers will change color - they will become a little olive.

In winter, enjoy a slice of summer in the banks. You can also add zucchini to such a salad if you like it pickled.

Beans with vegetables - very tasty and satisfying

This salad is different from all the previous ones. Beans play the main role here, and vegetables are not placed in pieces, but sauce is made from them. It turns out beans in vegetable filling. In winter, such beans can be eaten with meat, side dishes, and also put in first courses during cooking.

Ingredients:

beans - 0.5 kg
tomatoes - 0.5 kg
bell pepper - 0.5 kg
onions - 2 pcs. middle
carrots - 2 pcs. middle
chili pepper - optional (for spicy lovers)
salt - 1 tablespoon without a slide
vinegar 9% - 80 ml
refined vegetable oil - 300 ml

A step-by-step recipe for bean salad for the winter.

The beans need to be soaked in advance for several hours so that they cook faster later. The time to cook the beans will depend on the type of beans. Therefore, it must be boiled separately after soaking almost until tender, no need to salt. After that, the beans will be cooked with vegetables for another 10 minutes, so keep this in mind when cooking.

Wash tomatoes, peppers, onions and carrots and mince. Add 1 tablespoon to this vegetable puree. salt without a slide and put on fire.

After boiling vegetables, pour in vegetable oil and cook for 10 minutes. After 10 minutes, add the beans, stir and cook for another 10 minutes with the lid closed.

At the end of cooking, add vinegar, bring to a boil and can be poured into sterilized jars.

Pour the salad, as usual, to the very top and immediately roll up with sterilized lids. Turn over and let cool. It turns out delicious, but cooking is easy.

Here's a selection of delicious salads for the winter. Preserve according to these recipes and you will be full and satisfied in winter.

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Summer and autumn is the time to start canning, because fresh vegetables straight from the garden contain much more vitamins than winter greenhouse ones. And their taste is much better. In addition, canned salads will always help you out if guests suddenly appear on the doorstep or just want to take a break from the daily cooking. We present you some interesting recipes for "quick" homemade preparations. All salads, as you can see in the photo, look extremely appetizing. And how tasty it is! Among other things, they are quite simple to prepare, and therefore they will work out wonderfully well, even if you are not at all a pro in canning.

Three components of a salad

There are many recipes for canned salads, but for any set of ingredients, they include three main ingredients.

What you need:

It would seem that making a mix of vegetables is as easy as shelling pears, but making a successful and interesting flavor combination from a huge selection of ingredients is a whole art.

Advice. Marinades cooked with honey will make salads a real treasure of valuable substances. In winter, such dishes will supply the body with vitamins and support the immune system during seasonal epidemics.

Classic vegetable salads

Tomato-cucumber mix

The nuance of the recipe is that vegetables prepared in this way can be put in a pickle as a dressing. You will need:

2 kg of cucumbers of any size and variety;
1 kg of soft ripe tomatoes;
1 pc of pepper (bulgarian);
1 piece of onion;
1 head of garlic;
1 tbsp vinegar essence;
salt, sugar;
100 g of vegetable oil.

Tomato and cucumber salad for the winter

Cooking steps

Cut onions, tomatoes, peppers into slices and chop by scrolling through a meat grinder.
Cut the cucumbers into circles about 2 cm thick.
Place the mixture in a saucepan, let it boil and 10 minutes. cook.
Add cucumbers, pour in oil. Don't forget also sugar (80 g) and salt (1.5 tablespoons). Mix well.
Put on the stove and, letting the vegetable mass boil, cook for 10 minutes. Add vinegar and garlic squeezed through a press. Then let it cook for another 10 minutes.
Arrange the prepared salad in jars (pre-sterilized), roll up.

Mix of eggplant with zucchini

Such a salad will be a good accompaniment to hot fish, meat, vegetable dishes. Although it is no less good as a separate dish. You will need:

10 pieces of zucchini;
10 pieces of eggplant;
1 pc of hot red pepper;
10 pieces of white onion;
5 cloves of garlic;
8 pieces of carrots;
10 g tomatoes;
fresh cilantro;
5 tbsp vinegar 9%;
sugar (3 tablespoons), salt (1 tablespoon).

Harvesting salad and eggplant and zucchini

Cooking steps

Cut the eggplants and peeled zucchini into round slices.
Heat the oven to 200 ° C. Place the eggplant and zucchini on a parchment-lined baking sheet. Season with salt and sprinkle with vegetable oil. Bake for 10 minutes.
Chop the onion into cubes and fry. Carrots, previously peeled, grate (coarse) and put in a pan with onions. Fry until soft.
Turn the peeled tomatoes through a meat grinder. Then pour the resulting tomato mass into a heat-resistant dish and cook.
When the mixture boils, add garlic squeezed through a press, cilantro, salt and sugar, chopped hot pepper to it.
Boil for a few minutes, then add vinegar. Next, you will need to reduce the heat and continue to cook the vegetables for a few more minutes.
Spread the prepared salad in sterile jars (alternating a mixture of carrots and onions - zucchini with eggplant - sauce). Sterilize and roll up.

Advice. To easily remove the peel from the bell pepper, place it wrapped in foil for 15-20 minutes in the oven (preheated well). Then free it from the foil and dip it in cold water for half a minute. Now the thin peel will be easy to peel off.

Original vegetable salads

For piquancy, the composition of the salad often includes garden and forest gifts - fruits, berries, mushrooms. Do you want to surprise your guests with an unusual dish? Here are a couple of great recipes. Of course, with a photo.

Fruit and pepper salad

This recipe will appeal to fans of original sweet and sour dishes. And you will definitely surprise your guests with them. You will need

300 g onions;
1 kg of pepper (sweet);
300 g plums;
100 g of vegetable oil;
0.5 kg of apples (sour);
black pepper (peas), cloves, sugar, salt.

Do not cut the pepper for the salad too finely.

Cooking steps

Cut the peeled onions and peppers into not too thick rings, apples into slices.
Divide the plums into halves, remove the seeds.
Mix fruits and vegetables, add salt (about 40 g), sugar (about 50 g), pepper (10 pcs), cloves (10 pcs), pour in the oil. Leave on for about 6 hours - let it infuse.
Place the fruit and vegetable mixture over medium heat. When you see it boil, reduce heat and simmer for 5 minutes.
Divide the vegetable mixture into sterile jars. It is advisable to sterilize them for another half hour in a water bath. Then you can roll up.

Physalis salad

An original combination of vegetables with apple juice and physalis berries - for lovers of culinary delights. You will need

500 g of tomatoes;
500 g carrots;
3 pieces of onions;
1 head of garlic;
500 g of pepper (sweet);
1 glass of apple juice (preferably freshly squeezed)
700 g physalis;
50 g of refined vegetable oil;
sugar, salt.

Remember that all preform jars must be sterile.

Cooking steps

Cut the onion into thin enough rings, the rest of the vegetables into strips.
Saute the onion and pre-chopped garlic, then add carrots, peppers, tomatoes to them. Fry the mixture for about 5 minutes.
Then fill the vegetables with juice. The dish will turn out to be more aromatic and without unnecessary sweetness if you use freshly squeezed juice, not packaged, but. Add physalis, sugar (50 g), salt (40 g). Mix well.
Boil for about 40 minutes. Pour into sterile jars.

Important! It is imperative to store canned salads in a cool place. If it's hot in the house, put them in the refrigerator.

In order for the blanks to turn out to be successful and to be preserved for a long time, the following recommendations must be taken into account:

Wash all vegetables, fruits and other ingredients thoroughly before cooking.
Make sure that the cans for rolling cans are intact - they should be free of defects (including small chips on the neck - carefully inspect it).
Fill the jars to the top. The air remaining on top causes oxidation and loss of valuable substances by vegetables and fruits.
Jars with salads from carrots, cabbage, tomatoes should be cooled quickly after rolling so that the vegetables do not have time to become too soft. The best place to do this is in a cool subfloor or just a shaded outdoor area.
If you roll up salads hot, the sealed jars should be refrigerated upside down (lid down).
Canned food "does not like" heat and sudden temperature changes. The suitable temperature for storing them is not higher than 20 ° C, the ideal place is a cellar or subfloor.

Don't miss the opportunity to stock up on an arsenal of great vitamin salads. With them, neither cold winter nor seasonal epidemics will be terrible. With them, you will not have to rush around the kitchen trying to figure out what to do in a hurry if guests suddenly show up. Open another jar of carefully hand-made blanks, and eat with pleasure and health!

Vegetable salad for the winter: video

Harvesting salads for the winter: photo

Each housewife has many different recipes for preparing for the winter. Vegetable salads will bring a lot of benefits in the cold season. When a considerable harvest of vegetables has been grown, you want to dispose of them correctly. I have new ideas for you, I propose to use my interesting recipes, I am sure that they will help create competition, will take a leading position among the proven and familiar harvesting methods.

Preparations for the winter: vegetable salads

In winter, mentally open a jar of self-made salad and serve. The proposed recipes are time-tested, the recipe is skillfully selected, they do not pose any health hazard. Such blanks are valuable because they contain all the useful substances to the maximum.

Zucchini salad for the winter: a delicious recipe

I use this recipe often when I am harvesting a large crop, with the help of conservation, you can use it to the maximum.

Prepare:

zucchini - 2 kg;
tomatoes - 500 gr;
sweet pepper - 400 gr;
bulbs - 2 pcs;
salt - 10 gr;
spices.

On a coarse grater I rub the zucchini peeled from the peel and seeds, I cut the tomatoes into cubes, the peppers - in strips, and the onion. I put all the vegetables in an enamel pan, salt to taste, season with spices, carcass, covered with a lid, for 10 minutes.
When hot, I spread the vegetable mass in 0.5 liter jars, sterilize it for half an hour, roll it up under the lids.

Vegetable salad with rice

The product is very tasty and satisfying, I cook it every year.

You will need:

sweet pepper - 2 kg;
onions - 1 kg;
carrots - 700 gr;
cereal rice - 2 cups;
vegetable oil - 0.5 liters;
tomato juice - 2 liters;
granulated sugar - 5 tbsp;
salt - 4 tablespoons

Grate the carrots on a fine grater, cut the pepper into slices.
Chop the onion into cubes, fry in a small amount of vegetable oil until golden brown.
Mix all vegetables in a saucepan, add salt, sugar, rice, pour in tomato juice. Simmer until rice is cooked, stir constantly.
Pack the salad in sterilized 0.5 liter jars, roll up, turn over, leave in this form until it cools.

Lecho without sterilization with bacon

The combination of lecho and bacon, at first glance, is very unusual, but having made such a preparation at least once, make sure, in fact, that it is very tasty. The recipe is interesting because it can be served as a side dish or as an independent snack. The only drawback of the workpiece, and it is that it has a short shelf life, because it is prepared without sterilization, so stick a reminder on the jar of when it is cooked.

sweet pepper -750 gr;
tomatoes - 450 gr;
smoked bacon and eggplant - 200 g each;
carrots - 100 gr;
leeks - a couple of stalks;
a bunch of parsley;
garlic teeth - 6 pcs;
vegetable oil - 200 ml;
sugar - 1 tbsp;
salt - 2 tsp;
ground black pepper;
hot peppers - by preference.

Chop carrots, bacon, eggplants, pepper into cubes. Fry vegetables in heated vegetable oil for 10 minutes, add bacon.
Peel the peel from the tomatoes, chop the smaller ones.
Mix the tomato mass, thinly chopped leek, chopped garlic, herbs and hot peppers with vegetables, season with salt, pepper, sprinkle with sugar, simmer slowly for 35 minutes (do not cover the lid, let the excess moisture evaporate!).
Lecho is packaged in washed cans, corked, left for storage in the refrigerator. Do not store for a long time!

Lazy lecho

The proposed workpiece does not sit for a long time, it is eaten up quickly.

Prepare:

sweet pepper - 2 kg;
tomato paste - 0.5 liters;
medium-sized onion;
salt - 2 tablespoons without a slide;
sugar - 4 tbsp.;
vegetable oil - 0.5 liters;
garlic teeth - 2 pcs;
vinegar 9% - 2 tablespoons;
laurel leaves.

Cut into rings (strips), pour water so that the workpiece is completely covered, put the saucepan on low heat.
Chop the onion into half-rings, chop the garlic, fry in oil, add the tomato paste. When boiling the contents of the saucepan, combine the frying with pepper, stir, add salt, sugar, bay leaf. The cooking process will take 35 minutes, stir often. Pour vinegar at the end of the cooking process, stir again, pack in sterilized liter jars, sterilize for 10 minutes, twist.

My advice! If the tomato paste is thick, it can be diluted in a little water.

Tomato and sweet pepper salad for the winter

Cut into 3 kg. tomato slices, put half into a saucepan, add 8 chopped garlic cloves and 8 sweet pepper pods cut into slices, cook for 10 minutes. Add the remaining tomatoes, 1 glass of sugar, a tablespoon of salt with a slide, cook for half an hour, pack in sterilized containers, close.

Sweet pepper salad

The recipe will be appreciated by novice housewives, the preparation is simple, quick, without sterilization. Indifferent will not be found, who have tried - praise, ask for a recipe for themselves.

sweet pepper of different colors - 2.5 kg;
tomatoes - 1 kg;
sugar, vegetable oil - 1 glass of both;
9% vinegar - 1/2 cup;
salt - 50 gr.

Cut the peppers and tomatoes into large plates - as for a regular salad.
Combine vegetable oil, salt, sugar in a saucepan, put the tomatoes there, as it starts to boil, boil for 15 minutes, pour in the vinegar, and let the contents boil for 7-10 minutes.
Fill the jars with salad, roll up, wrap upside down, wait for cooling. Storage in room conditions.

Vegetable salad recipe for the winter

Required:

cucumbers, tomatoes, bell peppers - 1 kg each;
onions - 0.5 kg;
9% vinegar - 1/2 cup;
sugar - 2 tbsp;
salt - 1 tablespoon

Pour a glass of water into an enamel saucepan, dissolve the salt, bring to a boil, add oil, sugar, vinegar.
Put prepared, randomly chopped vegetables into the hot marinade, stir, boil for 5 minutes, put in clean containers, twist, you can store in an apartment.

Vegetable salad with beans

Required:

tomatoes - 1.5 kg;
boiled beans, onions, carrots - half a kilo of each;
sweet pepper - 0.3 kg;
vegetable oil 100 ml;
sugar - 3 tbsp;
salt - 2 tbsp;
9% vinegar - 2 tablespoons

Grate the carrots on a coarse grater, cut the onion into half rings, peeled peppers and tomatoes into slices, combine the vegetables, add salt, sugar, vegetable oil, simmer slowly on the stove for 35 minutes. Arrange in jars, twist, wrap. The blanks are 5 half-liter jars.

Harvesting tomato with herbs

Take in any quantity of tomatoes, onions, garlic, parsley.

The filling is designed for 1 liter of water: two tablespoons each. salt, sugar, vegetable oil.

Place onion rings, crushed garlic, coarsely chopped parsley, tomatoes in circles on the bottom of the washed jars, repeat the layers to the top of the container.
Boil the products for pouring, pour into jars, sterilize: half-liter 7 minutes, liter - 10 minutes, twist.

Sweet peppers for the winter

sweet pepper - 10 kg;
tomatoes - 3 kg;
garlic -30 gr;
celery sprigs - 40 gr;
vegetable oil - 250 ml;
salt - 2.5 tsp;
sugar - 2 tsp;
ground hot red pepper - 1.5 tablespoons

It is advisable to use the pepper juicy, fleshy, wash, select seeds, cut into plates, dip in water and cook until tender, rub through a sieve.
Cut the tomatoes into slices, boil until soft, rub.
Chop greens, garlic.
Combine two masses: from pepper and tomatoes, stir the puree, cook until thick. At the end, add salt, sugar, ground pepper, garlic, herbs, oil. While hot, fill one liter cans, sterilize for 45 minutes, tighten with lids.

Harvesting for the winter from eggplant and tomatoes

tomatoes - 4 kg;

eggplant - 2 kg;

sweet pepper - 14 pods;

hot pepper - 2 pods;

garlic - 200 gr;

sugar - 1 glass;

vegetable oil - 1 glass;

salt - 2 tbsp;

9% vinegar - 8 dessert spoons.

Rotate tomatoes in a meat grinder, you can use a blender. Add salt, sugar, garlic and hot pepper twisted through a meat grinder to the tomato mass, transfer to a saucepan, cook for 10 minutes.
Add chopped bell peppers, cook for 10 minutes.
Cut the eggplants into slices, blanch in salted water for 5 minutes, transfer to the bulk, boil for 5 minutes, pour in vinegar, arrange in containers, roll up.

My advice! Often, a lot of garlic is required for harvesting. It is dreary to clean it in the usual way. Therefore, I soak the garlic cloves for half an hour in cold water. After such a "bath" the husk can be removed without problems, it is cleaned off easily and quickly, and does not stick to the hands.

Eggplant for the winter: the best recipe in oil

6 kg. boil eggplants, put under oppression, cut into strips.
Chop 700 grams of sweet peppers and onions at random.
Grate half a kilo of carrots.
Pass 300 grams of garlic through the garlic.
Combine all vegetables together, pour 0.4 liters of 9% vinegar and 1 liter of hot vegetable oil, mix.
Leave for 6 hours, stir occasionally, pack in jars, sterilize for 15 minutes, twist.

Beetroot salad for the winter

This preparation is suitable for adding to borscht, it can be served as a separate appetizer, it tastes somewhat like a beetroot salad with prunes. The guests treated themselves and were satisfied.

You will need:

beets - 5 kg;
onions - 3 kg;
carrots - 2 kg;
tomatoes - 1.5 kg;
sweet pepper pods - 10 large;
tomato paste - 0.5 cups;
6% vinegar - 2 tablespoons;
vegetable oil, salt, sugar - as needed.

On a medium grater, grate beets, carrots, onions, fry each vegetable separately.
Pour boiling water over peppers and tomatoes, remove the skin, cut the pulp into small cubes.
Mix all vegetables together, add tomato paste, salt, sugar, vinegar, simmer for 45 minutes, stir from time to time.
While hot, put the salad in clean jars, roll up, wrap overnight.

For today all mine preparations for the winter. Vegetable salads for a zealous hostess, this is a kind of food "safety cushion" that you can enjoy in the cold season and remember the summer!