Winter spins salads. Salads for the winter

15.09.2019 Vegetable dishes

Preparations for the winter from vegetables are extremely diverse. Pickles, marinades, all kinds of salads - there are many recipes in the cookbook of every housewife. We offer to replenish your piggy bank with interesting ideas from . All recipes from this collection have been tested by the author, so you can be sure: it will turn out really tasty!

Winter harvesting of vegetables with beans without oil

1 kg of beans in pods,
0.5 kg of onions,
0.5 kg of carrots,
2-3 bell peppers,
1 liter of tomato juice or mashed tomatoes,
3 tbsp. l. Sahara,
7-8 Art. l. 9% vinegar
salt, parsley and ground red pepper to taste.

Preparation:
1. Boil the green beans in boiling water for 10-15 minutes.
2. Chop onions and carrots and simmer a little under a lid without oil.
3. Add finely chopped bell peppers and simmer for a few minutes.
4. Add beans, chopped parsley, all seasonings, pour over tomatoes.
5. Simmer over low heat for 15 minutes.
6. Arrange in sterile jars, cool under a blanket. Keep refrigerated.

I. Lapina's recipe

1 kg of sweet pepper,
0.5 kg of red tomatoes,
0.5 kg of fresh cucumbers,
0.5 kg of onions,
2 tbsp. l. 9% vinegar
2 tbsp. l. vegetable oil,
2 tsp Sahara,
2 tsp salt,
1 PC. bay leaf,
2-3 pcs. black pepper.

Preparation:
1. Cut all vegetables and onions into small pieces.
2. Put in jars, alternating with spices, sugar and salt, pour vinegar and oil. Put in a water bath, cover with lids and pasteurize for 30 minutes.
3. Roll up. Store in a cool place.

Rice salad for the winter

1 kg of sweet pepper
3 kg of red tomatoes (can be replaced with tomato paste - 200-300 g),
0.5 kg of onions,
0.5 kg of carrots,
300 g of vegetable oil
1 tbsp. l. Sahara,
6 tsp salt.

Preparation:
1. Chop everything, put in an enamel pan, add vegetable oil, salt and sugar, bring to a boil and boil for 30 minutes. over low heat.
2. Wash 1 tbsp. rice and add to the vegetable mixture. Continue to cook, stirring, for another 30 minutes.
3. Arrange in sterile jars, roll up and cool under a blanket without turning the jars.

Note: for more pungency, you can add a little vinegar or citric acid to the mixture before placing in the jars to taste.

T.Budnikova's recipe

3 kg of red tomatoes,
1 kg of onions
1 kg of bell pepper,
1 kg of carrots,
1 tbsp. vegetable oil,
1 tbsp. Sahara,
1 tbsp. table vinegar (if 6%, and if 9%, then 0.5 tbsp.),
3 tbsp. salt.

Preparation:
1. Cut the onion into rings.
2. Cut the pepper into rings.
3. Cut the tomatoes into slices.
4. Grate the carrots on a coarse grater.
5. Salt vegetables, mix everything and leave to brew for 5–6 hours.
6. Bring to a boil, but do not boil, remove from heat.
7. Add butter and sugar, mix well, bring to a boil, but do not boil, remove from heat.
8. Pour vinegar into the hot mass, mix well and arrange in jars.
9. Roll up and cool, without turning, under the covers. Store in a cool place.

Assorted salad

2 kg of red tomatoes,
1 kg of onions
1 kg of fresh cucumbers,
1 tbsp. 9% vinegar
3 tbsp. l. salt,
0.5 tbsp. Sahara,
2 liters of water (for four liter cans).

Preparation:
1. Cut everything into circles and put in layers in jars.
2. Prepare the brine by boiling water with salt and sugar.
3. Remove brine from heat, add vinegar and stir well.
4. Pour the salad with hot brine, cover with lids.
5. Sterilize for 10-15 minutes, roll up. Store in a cool place.

T.Polyanskaya's recipe

3 kg of beets
1 kg of bell pepper,
1 kg of onions
1.5 kg of red tomatoes,
1 pod of hot pepper,
3 heads of garlic,
2 tbsp. l. salt,
some vegetable oil.

Preparation:
1. Peel raw beets, cut into strips and simmer for 20 minutes. in vegetable oil.
2. At this time, chop the peppers and fry them separately in vegetable oil.
3. Chop and fry the onions separately.
4. Pass the tomatoes and hot peppers through a meat grinder.
5. Pass the garlic through the garlic.
6. Mix everything together, add salt and boil for 10-15 minutes.
7. Place in sterile jars. Keep refrigerated.

I. Lapina's recipe

Autumn joy (Finnish recipe)

1 large head of cauliflower
1 tbsp. green beans
1 tbsp. green fresh peas,
2 large carrot roots,
1 tbsp. small onions,
1 tbsp. small mushrooms (chanterelles, boletus, honey agarics, aspen mushrooms).

Preparation:
1. Disassemble the cauliflower into small heads, grate the carrots on a coarse grater, add the mushrooms.
2. Pour in plenty of water and simmer until tender.
3. Boil the rest of the vegetables separately in salted water, put in a colander and drain. 4. Place everything in layers in jars and cover with cold marinade.
5. Roll up. Store in a cool place.

Per one three-liter can:

7-8 pieces of medium-sized cucumbers,
2-3 pieces of brown tomatoes,
2-3 pieces of sweet pepper,
1 head of garlic
2-3 onions
3 parsley roots with herbs,
3-4 celery leaves,
horseradish root the size of a finger,
1 umbrella of dill,
a head of cabbage weighing no more than 1.5 kg.

Preparation:
1. Cut vegetables and lay in layers (cabbage and dill umbrella on top).
2. Prepare the marinade and pour the hot marinade over the vegetables to the very top of the jar.
3. Sterilize for 20 minutes, roll up. Store in a cool place.

Preparing the marinade: In one and a half liters of water, dilute 4 tbsp. l. sugar, 2 tbsp. l. salt, bring to a boil, remove from heat, pour in half a glass of 9% vinegar.

M. Turkina's recipe

All salads can be harvested from the appearance of vegetables of a new harvest until late autumn.

Each salad is a good addition to any meat, poultry or fish dish.

2-3 tablespoons of salad added to soup, cabbage soup or borscht will change their taste and add a special piquancy to the first courses.

1. Salad "Molodchik"

Products:

1. Cauliflower - 2 kg.

2. Carrots - 1.8 kg.

3. Sweet pepper - 3 kg.

4. Sugar - 300 gr.

5. Salt - 100 gr.

6. Vinegar 6% - 300 ml.

How to make Molodchik salad:

Divide the cauliflower into inflorescences, scald with boiling water.

Dice the peppers, carrots in the form of stars, or as you wish.

Put all vegetables in a saucepan, sprinkle with salt and sugar, leave for 24 hours.

Mix the released juice with vinegar and vegetable oil.

Put the vegetable mixture in jars, heat the filling and pour into the jars.

Sterilize jars for 12-15 minutes.

2. Vegetable salad

Products:

1. Cabbage - 5 kg.

2. Onions, carrots and bell peppers of different colors - 1 kg each.

3. Vegetable oil - 0.5 l.

4. Vinegar 6% - 0.5 l.

5. Salt - 4 tbsp. spoons

6. Sugar - 350 gr.

How to make a vegetable salad:

Grate carrots, cut cabbage and peppers into strips, onions - into rings or half rings.

Put everything in a large enamel pan, stirring occasionally, and leave for 12 hours.

Arrange the salad in prepared jars, close with nylon lids.

Store in a refrigerator or cellar. When using the salad, do not season with anything, it has everything.

3. Salad "Gold reserve"

Products:

1. Tomatoes - 4 kg.

2. Carrots - 2 kg.

3. Onions - 1 kg.

4. Beets - 1 kg.

5. Vinegar essence 70% - 2 tbsp. spoons

6. Vegetable oil - 0.5 l.

7. Salted sprat - 2 kg.

8. Salt - 2 tbsp. spoons (optional)

9. Sugar - 18 tbsp. spoons

How to make a salad "Golden Stock":

Pass the tomatoes through a meat grinder.

Grate beets and carrots.

Cut the onions into rings or half rings.

Simmer all vegetables (except tomatoes) in oil for 15-20 minutes.

Then add the tomatoes and cook for 2 hours.

15 minutes before the end of cooking, add sprat, sugar, vinegar, put in jars and roll up.

4. Salad "Zucchini - cool barrel"

Products:

1. Zucchini - 3 kg.

2. Tomatoes - 1.6 kg.

3. Garlic - 2 heads

4. Sugar - 1 glass

5. Table vinegar 6% - 1 cup

7. Salt - 2 tbsp. spoons

How to make a salad "Zucchini - a steep barrel":

Cut the courgettes into cubes.

1 kg of tomatoes, cut into wedges,

Grate 600 g of tomatoes on a coarse grater.

Pass the garlic through a press.

Mix everything (except garlic), season with sugar, salt, vinegar and oil, simmer for 25 minutes.

At the end of cooking, add the garlic and stir again.

Divide the salad into 0.5 liter jars and sterilize for 15 minutes. Roll up.

5. Salad "Feast for the whole world"

Products:

1. Peeled zucchini - 3 kg.

2. Bell peppers - 4 pcs.

3. Garlic - 100 gr.

4. Tomato paste - 360 gr.

5. Sugar - 1 glass

6. Vegetable oil - 1 glass

7. Salt - 2 tbsp. spoons

8. Red ground pepper - 1 tsp

9. Water - 1 liter

How to make a "Feast for the whole world" salad:

Pass the vegetables through a meat grinder.

Dilute tomato paste in 1 liter of water, add sugar, salt, pepper and vegetable oil, mix with vegetables and put on fire.

From the moment of boiling, cook for 30 minutes. 5 minutes before the end of cooking, add 1 teaspoon of 70% vinegar.

Put the hot salad in prepared jars and roll up.

6. Zucchini and Bean Salad

Products:

1. Zucchini - 3 kg.

2. Green beans - 2 kg.

3. Bulgarian pepper - 1 kg.

4. Greens - 0.5 kg.

5. Bitter pepper to taste

For brine:

1. Water - 1.5 liters

2. Garlic - 150 gr.

3. Vinegar 6% -0.5 liters

4. Salt - 150 gr.

5. Sugar - 250 gr.

6. Vegetable oil - 350 gr.

How to make a squash and bean salad:

Coarsely chop the vegetables and cover with boiling brine.

Boil for 30 minutes, put in jars and roll up.

7. Eggplant salad

Products:

1. Eggplant - 2 kg.

2. Bulgarian pepper - 1.5 kg.

3. Tomatoes - 1.5 kg.

4. Onions - 1 kg.

5. Garlic - 200 gr.

6. Greens (parsley, cilantro)

7. Vegetable oil - 250 gr.

8. Salt - 2 tbsp. spoons

9. Vinegar essence 70% - 1 tsp

How to make an eggplant salad:

Cut the eggplants and bell peppers into ribbons in length.

Peel the tomatoes and cut into wedges or cubes.

Cut the onions into half rings, grate the garlic or pass through a press.

Chop the greens. Mix everything, add salt, vegetable oil and vinegar essence (optional).

Cook for 30-40 minutes, put in prepared jars and roll up.

8. Eggplant salad "With wheels"

Products:

1. Eggplant - 1.5 kg.

2. Onions - 500 gr.

3. Carrots - 500 gr.

4. Tomatoes - 1 kg. (instead, you can take 500 gr. red tomatoes, 500 gr. sweet peppers and 2 large Antonov apples)

5. Sunflower oil - 1.5 cups

6. Salt - 2 tbsp. spoons

7. Sugar - 4 tbsp. spoons

8. Boiled rice - 1 glass

How to make Wheeled Eggplant Salad:

Wash the eggplants, scald with boiling water, peel, cut into wheels 2 cm thick.

Sprinkle with salt and leave for 15-20 minutes to release the bitterness.

Squeeze, fry in sunflower oil until golden brown.

Grate the carrots on a coarse grater, finely chop the onion, the tomatoes into slices, the pepper and apples into strips.

Fry carrots and onions separately in vegetable oil, put in a saucepan.

Add tomatoes, peppers, apples, eggplant wheels, pour in the remaining oil.

Bring vegetables to a boil, add salt, sugar and simmer until tender for 40-45 minutes.

Add rice 10 minutes before the end of cooking. Arrange in prepared jars and roll up.

9. Salad "My little blue"

Products:

1. Eggplant - 5 kg.

2. Cabbage - 1.5 kg.

3. Carrots - 0.5 kg.

4. Garlic - 200 gr.

5. Vinegar 6% -250 gr.

6. Bell pepper - 4 pcs.

7. Hot pepper, salt to taste

How to make a salad "My little blue":

Boil the whole eggplants, cool and cut into rings.

Finely chop the cabbage, grate the carrots on a coarse grater.

Finely chop the garlic. Cut the bitter and bell peppers into strips.

Mix all vegetables, pour vinegar and leave for 1 hour.

Stir every 15 minutes for an hour.

Then put in prepared jars and close with screw or nylon lids.

Keep refrigerated.

10. Yeralash salad

Products:

1. Eggplant - 10 pcs.

2. Bell pepper - 10 pieces

3. Onions - 10 pcs.

4. Garlic - 5 cloves

5. Tomatoes - 10 pcs.

6. Hot pepper - 1 pod

7. Sugar - 4 tbsp. spoons

8. Salt - 2 tbsp. spoons

9. Sunflower oil, odorless - 200 ml.

How to make Yeralash salad:

Do not peel the eggplants, cut into 1 cm thick circles, put in salted water.

Bring to a boil and drain the water. Cut the bell peppers into strips, bitter peppers into rings, chop the garlic.

Chop the tomatoes. Mix all vegetables, add salt, sugar, butter and cook for 40 minutes.

10 minutes before the end of cooking, put 1 teaspoon of 70% vinegar essence.

Put the mass in prepared jars and roll up without sterilization.

Cover the jars warm and leave for 5-6 hours.

11. Lusian salad

Products:

1. Red tomatoes -1 kg.

2. Cucumbers - 1 kg.

3. Onions - 1 kg.

4. Sunflower oil - 300 gr.

5. Tomato sauce - 250 gr.

6. Salt to taste

How to make a Lusian salad:

Pass the tomatoes, cucumbers and onions through a meat grinder, put in a saucepan.

Cover with oil and tomato sauce. Place in the oven for 40 minutes.

Season with salt to taste and simmer for another 5-10 minutes.

Fold into jars, you can roll it up, or you can close it with nylon lids.

Store in a refrigerator or cellar.

From the specified number of products, 6 half-liter cans come out.

The salad can be added to side dishes, used for making pizza or as a spread for sandwiches.

12. "Joy of Summer" salad

Products:

1. Sweet pepper - 5 kg. cut into 4-6 pieces,

2. Carrots - 15 pcs.

3. Tomatoes - 3 kg.

4. Garlic - 2 heads

5. Parsley - 1 bunch

6. Vegetable oil - 0.5 liters

7. Sugar - 1 glass

How to prepare the Joy of Summer salad:

Grate the carrots on a medium grater. Pass 3 kg tomatoes through a meat grinder.

Pass the garlic through a press or mince together with the tomatoes, finely chop the parsley.

Put everything in a large bowl, add vegetable oil, sugar, salt to taste, put on fire and cook from the moment of boiling for 40-50 minutes.

Arrange hot salad in prepared jars and roll up with metal lids. Wrap and leave to cool for about 7-8 hours.

13. "Kubansky" salad

Products:

1. Sweet pepper - 5 kg.

2. Ripe tomatoes - 2.5 kg.

3. Garlic - 300 gr.

4. Vegetable oil - 300 ml.

5. Salt - 100 gr.

6. Sugar - 200 gr.

7. Vinegar 70% - 2 tbsp. spoons

8. Parsley - 100 gr.

9. Black pepper to taste

How to prepare the "Kubansky" salad:

Wash sweet peppers, cut into 3-4 pieces.

Put chopped parsley and garlic, hot peppers, chopped tomatoes in a wide bowl, add salt, sugar and add oil.

Put on fire, bring to a boil and cook for 15 minutes.

Dip slices of sweet pepper into the boiling mass, pour in vinegar and cook for 10 minutes.

While hot, put the salad in prepared jars and roll up.

14. Whole vegetable garden salad

Products:

A 3-liter jar will require:

1. Small cucumbers - 8 pcs.

2. Brown tomatoes - 3 pcs.

3. Onions - 2 pcs.

4. Garlic - 4 cloves

5. Parsley root, celery stalk, thin horseradish root, dill umbrella, 2-3 bell pepper pods.

6. Cabbage

For filling: 1.5 liters of water, 2 tbsp. tablespoons of salt, 5 tbsp. tablespoons of sugar without a slide.

How to make the Whole Vegetable Salad:

Chop the cabbage. Put the vegetables in a jar, fill the gaps with cabbage.

Fill the jar with filling and sterilize for 20 minutes at a temperature of 85 degrees.

Add 5 tbsp. tablespoons of 9% vinegar.

Roll up, turn over, wrap and leave to cool completely.

It's hard to imagine a family menu in winter without delicious canned salads. Despite the fact that many consider salads for the winter to be a relic of the Soviet past, canning salads for the winter from summer vegetables is still one of the best, inexpensive and reliable ways of harvesting for the winter. Various modern recipes for salads for the winter in cans allow you to prepare almost any salad for the winter without much hassle. Modern housewives are much more fortunate in terms of canning than our mothers and grandmothers.

After all, we have electric meat grinders, blenders, slow cookers and ... salads for the winter - the most delicious recipes with photos. It is thanks to the detailed recipes with step-by-step photos that the preservation of vegetable salads for the winter ceases to be a complex mystery of preservation, the science of which has been given to only a select few to comprehend. Vegetable salads for the winter - recipes with photos are simple and tasty, available to both a novice hostess and an advanced conservation guru.

If you share my love for salads for the winter, I bring to your attention recipes for delicious salads for the winter and delicious snacks for the winter from vegetables - my favorite and time-tested preparations that I have been using for more than one year. If you need delicious salads for the winter - you will lick your finger recipes, then you have come to the right page. Almost all the recipes for salads presented below for the winter without sterilization, which greatly simplifies the whole process of preserving salads in general.

What delicious salads do you cook for the winter? Traditionally, I ask you to share your recipes for winter salads in the comments, because your experience in canning can be useful and interesting to other site visitors.

Zucchini salad for the winter with rice

I suggest you try to make a delicious salad of zucchini for the winter with rice. It turns out a hearty and juicy zucchini appetizer that can be served cold as a salad, or reheated, and then you get a full-fledged lean stew with summer vegetables. Looking ahead, I will say that this winter zucchini salad with rice is prepared without sterilization, from simple and affordable ingredients. You can see how to prepare a salad of zucchini for the winter with rice.

"Hunter" salad for the winter

A friend of mine shared the recipe for the Okhotnichy salad a long time ago. Once, visiting her, I tried this canning, and I really liked it. So this preparation appears in my pantry every year and disappears very quickly with the onset of cold weather, when the time comes for supplies for the winter. Preparing "Hunter" salad for the winter with cabbage, tomatoes, cucumbers, onions, carrots and bell peppers - as you can see, the list of ingredients is impressive. But that is what seems to be what makes it so delicious and interesting. How to cook, see.

Zucchini salad for the winter with cabbage, tomatoes and carrots

Cooking a salad of zucchini for the winter with cabbage without sterilization. This vegetable snack has long been a success in my family and traditionally occupies one of the places of honor on the table. Cooking is simple and quick. It is enough to chop all the vegetables, stew them together, put them in sterilized jars and roll them up using a special machine. How to cook, see.

Garlic and pepper give a special piquancy to this cucumber salad for winter, it is these spices that make cucumbers so delicious! I also like in this recipe that this is a cucumber salad for the winter in slices, and not in slices, for example. With such a large cut, cucumbers have a brighter, richer taste and look very appetizing. How to prepare a cucumber salad for the winter "Piquant", you can see.

Tasty eggplant sauté for the winter

If you like simple and not troublesome recipes for eggplant blanks for the winter, then my today's eggplant sauté recipe for the winter deserves your attention. Canning a sauté of blue ones for the winter will not take you much time, since the portion is small. And the result will certainly please: eggplant saute for the winter turns out to be very tasty, juicy, and will certainly decorate your home menu in winter. In addition, we will cook eggplant sauté for the winter without sterilization, which makes the blue sauté recipe for the winter even more interesting and attractive. Recipe with photo.

Vegetable salad for the winter "Paramonikha"

Barley salad for the winter

As a rule, we make preparations from vegetables, but this time I want to offer you a more satisfying option - a salad with barley for the winter. It turns out a universal dish - here you have porridge, here you have vegetables, you opened a jar in winter - and a nutritious and tasty dish is ready. It will be especially appreciated by those who are fasting. Well, the rest, I am sure, will gladly find this salad to be used as a side dish for meat dishes. See the recipe with a photo.

Zucchini salad for the winter with carrots and onions

Looking for a new squash salad for the winter? Be sure to check out the winter squash salad with carrots and onions, which has a fairly simple recipe, inexpensive ingredients, but excellent taste and a very presentable appearance. You can see how to prepare a salad of zucchini for the winter with carrots and onions.

Bell pepper lecho for the winter with beans

Various blanks of pepper for the winter occupy a special place in my culinary notebook. And today I want to introduce you to one of my favorite lecho recipes for the winter from pepper. I am sure this recipe will appeal to fans of pepper lecho for the winter. We will cook not just a classic lecho with bell pepper, but lecho with beans. I promise you with all responsibility that you will lick your fingers with this recipe for lecho from bell pepper for the winter! How to cook lecho from bell pepper with beans, we look.

Salad for the winter from vegetables "Vegetable whim"

Lecho with rice for the winter

You can see how to cook lecho with rice for the winter.

Cucumbers in Georgian: a delicious and spicy salad for the winter

You can see how to cook Georgian cucumbers for the winter.

How to make the famous winter squash salad "Ankle Bens", you can see.

Fresh vegetable salad for the winter

This homemade product has many advantages. Firstly, this salad turns out to be very beautiful - bright, appetizing. Secondly, it is really tasty - all the ingredients in it are perfectly combined with each other. Thirdly, the recipe for such a salad for the winter from vegetables is quite easy and does not require tedious sterilization. How to prepare a delicious salad for the winter from vegetables "Freshness", I wrote.

Cucumber lecho for the winter (without sterilization)

You can see how to cook cucumber lecho for the winter.

Eggplant salad for the winter "September"

This salad has many names, some call it saute, some call it caviar, but I got the name "September". It is in September that you can buy the freshest and most delicious eggplants, aromatic peppers and ripe homemade tomatoes. …

Korean-style zucchini salad for the winter

Delicious and spicy zucchini salad for the winter. If you cook it, you will definitely not regret it! Recipe with step by step photos.

Cucumber and bell pepper salad for the winter

One of my favorite salads for the winter is cucumber and bell pepper. He is amazing: bright, beautiful, very elegant. Such a salad will look great on a festive table and will always help you out on weekdays. And cooking it is easy and simple. ...

"Summer Miracle" vegetable salad for the winter

I want to tell you how to prepare a salad for the winter from vegetables with cabbage. This is a very tasty preparation, because a large number of vegetables are collected in it. Here you will find juicy tomatoes, and bell peppers, and onions, and cabbage, and cucumbers ... We usually prepare fresh salad from them in the summer, but in the winter it will be possible to open such a preservation. See recipe with photo

Green tomato salad for the winter "Vkusnota"

I am very glad that my website and pantry have been replenished with one more delicious salad for the winter. When I made the salad for the first time, I ate half of the portion the next day, and I had to urgently buy food for a new batch of salad. The recipe for salad from green tomatoes for the winter "Vkusnota", you can see .

To prepare salads for the winter, from a wide variety of products, our step-by-step recipes with photos will help you. Blanks for the winter are so tasty that your eaters will just lick their fingers. Among the options presented in the section, salads are especially popular, which can be prepared quickly, without sterilization. They can be easily prepared at home. Spicy salads from eggplant and paprika, or from zucchini with aromatic garlic, the most delicious salads from green tomatoes or Korean cucumbers are suitable for the festive feast. Such simple homemade salads for future use are a good help in winter, when there are few natural products and vitamins or you need to quickly set the table. In any case, a jar of delicious preservation, which is always at hand, is a good help. For canning, in recipes, experienced hostesses use vinegar, vegetable oil, tomato juice and mayonnaise. A vegetable salad successfully prepared for the winter will delight your household and diversify the menu!

The best salad recipes with photos

The last notes

As often happens, when we come to the dacha or vegetable garden instead of small and thin fresh cucumbers, we find huge overgrown cucumbers. Such finds upset almost everyone, because such overgrown cucumbers are not very tasty fresh.

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 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.