The real magic wand on our table is cabbage salads made for the winter in cans. It is very convenient to store them simply in the apartment, there is always a jar of tasty and useful supplement for dinner or lunch at your fingertips.

At home we make salads from white and red cabbage, from broccoli and cauliflower, from Peking and kohlrabi. In general, those that grow in my garden, and a lot of them, all then on our table, from the jars.

The harvest of cabbage, harvested for the winter, laid out in jars is very helpful in the winter, when there is a great lack of vitamins. After all, all types of cabbage are the best source of vitamin C, and it is also a source of fiber, while eating cabbage winter salads you save a slim figure and you don’t have to lose weight immediately by summer.

• 1 Salads from cabbage for the winter - recipes
  • 1.1 Cauliflower salad for the winter
  • 1.2 Cabbage salad for the winter with bell pepper
  • 1.3 Cabbage salad with cucumbers for the winter
  • 1.4 Cabbage salad with peppers and tomatoes in jars
  • 1.5 Cabbage salad with beets in jars without sterilization
  • 1.6 Cabbage salad with tomatoes for the winter in cans
  • 1.7 Cabbage salad for the winter "Lick fingers"
  • 1.8 Salad with cabbage for the winter "Assorted vegetables"
  • 1.9 Winter cabbage salad in sauce
  • 1.10 Red cabbage salad for the winter in cans
  • 1.11 Borschchevy dressing with cabbage for the winter

Cabbage salad for the winter - recipes

Cauliflower salad for the winter

In this salad is saved a maximum of vitamins. Who adheres to a healthy diet - I recommend this recipe.

We use such products:

• Two kilo cauliflowers
• Six Medium Tomatoes
• One small zucchini
• Three carrots
• Five meaty pods of Bulgarian pepper
• Two turnip bulbs
• Garlic head
• A quarter cup of apple or wine vinegar
• Half a cup of lean oil, purified, odorless
• Half a teaspoon of salt
• Dining room top spoon of sugar
• Teaspoon ready mustard
• Half a teaspoon of pepper mix

We take the most beautiful cabbage, not yellowed, clean, with bright inflorescences, disassemble them, hold them a little in salted water so that all the “living creatures” come out, then rinse and dry.

Peppers also need to rinse and remove the seeds, cut it into strips, half a centimeter thick.

Zucchini cut into cubes, also half a centimeter thick, tomatoes are chosen for salad small, cut them into circles. Grind carrots with a Korean grater, cut onions into half rings. Everything we put in a large bowl, so it was convenient to mix.

Garlic clean and cut each tooth on the plate. Mix it with salt and spices, add oil (you can use olive), vinegar and mustard. Fill the vegetables with this mixture, mix and hide in a fridge for marinating for a couple of hours.

In the meantime, prepare sterile half-liter jars. lay out the salad in them and place for sterilization in a pot of water for fifteen minutes. After we roll up under the covers and let cool. Keep only in the cold.

Cabbage salad for the winter with bell pepper

This is why I like cabbage, this is because you can add any vegetables and spices to it. How many variations of delicious salads are obtained. as possible in the winter with their help to enrich your menu, just you will lick your fingers.

We take for the recipe:

• One medium forked white cabbage
• Two meaty pods of Bulgarian pepper
• Two small carrots
• Two bulb onions
• The third part of a glass of vegetable oil, odorless
• Table spoon without a spoon of table salt
• A tablespoon of granulated sugar

How to cook cabbage salad for the winter with pepper:

Cabbage, better winter variety, you need to shuffle about as for souring, in a thin straw. We shift it to a big bowl, add sugar and salt and slightly remember with our hands, but without effort, so that later in the salad it would not look like a rag. We leave the cabbage for a couple of hours, we need to select as much juice as possible from it.

Rinse the pepper, cut along and clean all partitions and seeds. Cut into strips. Carrots for such a salad, I rub on a Korean grater, it looks so beautiful in the banks, but you can use the usual, with large holes. Onion is cut into half rings rather large, so that its taste can be felt.

When the cabbage gives a little juice, we add the rest of the vegetables to it, pour in the oil and set on the slowest fire to stew. Do not forget to sometimes stir and control the level of liquid released, because if it is low, the salad will not be juicy. If the juice is not enough, you can pour in half a glass of water.

Stew vegetables fifteen minutes after boiling. At the end, add vinegar to them, hold it on the stove for another couple of minutes and immediately hot-cook it in jars. We roll up under the lid and wrap it in something warm until it cools completely.

Cabbage salad with cucumbers for the winter

We will take the following ingredients:

• Half a small fork of cabbage
• Three medium fresh cucumbers
• Two small bulbs
• Two medium carrots
• Two tablespoons of vinegar 9%
• One and a half tablespoons of salt
• Tablespoon of granulated sugar

Salad preparation process:

Thinly chop the cabbage, cucumbers cut into slices straight skinned. Carrot cut into thin slices, and onion rings, so it will look more beautiful. All mix, Sprinkle with salt, sugar, add vinegar, mix again.

Prepare sterile jars and boil metal lids with boiling water. Salad tightly decomposed into jars and fill with boiling water, how many will enter, immediately rolled up and stubborn under a fur coat to cool.

Cabbage salad with peppers and tomatoes in jars

How good to make such a salad, when you have at hand all your vegetables, all fresh, from your vegetable garden. And how delicious is there such a salad in winter, for example, as a side dish for meat?

We will take such products:

• Kilo Cabbage
• Three fleshy sweet peppers (better than a different color)
• Two bulbs of salad variety
• Four small tomatoes
• Three medium carrots
• Half a head of garlic
• Half a tablespoon of salt
• One and a half tablespoons of sugar
• Red hot pepper and paprika to taste

How to make such a salad:

Heat the oil in a deep sauté pan and spread the onion half rings and thin garlic plates into it, fry and add the carrots nicely cut into cubes, fry a little more and spread the cabbage thin, stir and fry for a few minutes.

Cut into squares sweet pepper, freed from the seeds, also sent to the fire. Peel tomatoes, it is easy to make them pour boiling water for a couple of minutes, and then dipping them into ice water. We cut them into cubes and mix them with other vegetables too.

Salt all the ingredients, add peppers and sugar, cover with a lid, turn down the heat and leave to stew for thirty-five minutes under the lid. then packaged in sterile jars and roll up. You can keep the salad in the closet on the shelf.

Cabbage salad with beets in jars without sterilization

We need the following products for the recipe:

• One and a half kilo of white cabbage
• Three large beet roots
• Three meaty bell peppers
• Half a kilo of tomatoes
• Half a kilo of lettuce
• Half a kilo of carrots
• Table without a spoon spoon of salt
• Half a cup of vinegar 9%
• A glass of any vegetable oil

How to cook cabbage salad for the winter without sterilization:

All vegetables to begin to clean and rinse. Shred cabbage thin "noodles". Pepper freed from the seeds and cut into strips, the roots can be wiped on a regular grater. Onion shallow cubes, tomatoes beautiful slices.

First of all, in a large container with a thick bottom, we pour in the butter and pour out the grated beets, stir slowly for ten minutes. After all, immediately lay out all the other chopped vegetables and reduce the heat. Salt and leave to stew under the lid for an hour. Do not forget to stir a lot, otherwise it will burn.

When our delicious winter salad is ready, pack it in sterile half-liter jars and roll it up immediately. It will cool down under a fur coat, and it can be stored in a cool room.

Cabbage salad with tomatoes for the winter in cans

Just the following ingredients is enough for four jars of half a liter.

We will use products:

• Kilo Cabbage
• Kilo tomato salad varieties, type Bullish heart
• Two medium bulbs
• Two sweet and meaty pepper
• Two tablespoons with a spoon of salt
• One hundred grams of sugar
• A glass of 6% vinegar
• Peppers to taste

How do we make this recipe:

Shred cabbage in the traditional way, peppers are cut lengthwise first to remove the seeds, then cut into strips. Tomatoes are best cut into slices, and onion rings. Then we put all the mixed vegetables in a convenient dish, press down with a plate and set the pressure, I put the jar of water. It is necessary in this form to give them to stand overnight in the refrigerator to get the juice. He has to hide the cut completely.

Next, vegetables, along with the juice shift in a saucepan, salt, add all the spices and simmer for about ten minutes. In hot form, immediately after the readiness is laid out in sterile jars, roll up under the lid and let it cool under the fur coat to cool.

Salad from cabbage for the winter "Lick fingers"

Indeed, you will lick your fingers and eat a spoon. It’s not a sin to make more salad, because it is eaten very quickly.

We will take the following products:

• Five kilos of white cabbage
• One kilo of carrots and peppers
• Half a kilo of onion
• Half a liter of sunflower oil and 9% vinegar
• Half a glass of cooking salt
• Two and a half glasses of granulated sugar

Cooking process:

Cabbage cut as saucy, pepper, as on lecho, onion half-carcasses, carrots just three. We put everything in a convenient dish, pour out oil and vinegar, add sugar and salt. All stir and about an hour give stand.

While vegetables are drawn, sterilize and dry the jars. We pack the salad in them and put them in the fridge for five days. Constantly check how we are going fermentation process and we pierce the contents to release carbon dioxide. After just close the nylon covers.

Salad with cabbage for the winter "Assorted vegetables"

I love this salad for the fact that it is possible to put the last remnants of vegetables from the garden, even uncooked tomatoes that do not have time to turn red.

We will take:

• Kilo Cabbage
• Kilo brown tomato
• Kilo Cucumber
• Kilo Bulgarian Sweet Pepper
• Kilo carrot
• Kilo onions
• A glass of 9% vinegar
• Glass of granulated sugar
• Two glasses of any vegetable oil without odor
• Three tablespoons of plain salt

How to make a salad:

Chop cabbage into straws. Cut the cucumbers into half rings, tomatoes into slices, and peppers are freed from the seeds and chopped into strips. Carrots can be grated on a Korean or ordinary grater, chop the onion in half rings.

We choose the most convenient saucepan, it is better from stainless steel, we put there our cutting from vegetables, we salt, we pour out sugar, we pour out oil and vinegar and we will stir. Bring everything to a boil, put the fire on the smallest and extinguish it under the lid for half an hour. Immediately lay the salad in sterile and dry cans.

Winter cabbage salad in sauce

What we need to take:

• Three kilos cabbage
• On a pound of carrots and sweet pepper
• Two kilo tomatoes
• Two heads of garlic
• A quarter cup of 6% vinegar
• Three quarters cup of granulated sugar
• Two and a half tablespoons of plain salt

How to cook cabbage in the sauce for the winter:

First we will make the sauce, for it we will rinse all the vegetables, carrots, peppers, tomatoes and garlic chop in a blender or mincer. Pour the vegetable mass into the pan, add all the spices along with sunflower oil and vinegar and boil.

After boiling we drop the shredded cabbage there, make the fire weaker and simmer for twenty-five minutes. Fold the cabbage into sterile half-liter jars and roll under the covers.

Salad of red cabbage for the winter in banks

We will use for the recipe:

• Small forks of cabbage
• Medium Bulb Onion
• Two small sour apples
• Little horseradish root
• Two tablespoons of 9% vinegar
• A quarter cup of lean oil
• Laurel leaf
• Three Buds Carnations
• Three peas black pepper
• Salt, ground cinnamon

How to cook:

Shred cabbage as always, apples and horseradish root cut into strips, onion in half rings. Pour oil into a saucepan, pour cabbage into it and add water from a half cup. Stew under the lid until half cooked.

Then we lay apples with horseradish and onions and all the spices to cabbage, make the most minimal fire and wait for it to boil. After immediately packaged in sterilized jars.

Borschvaya dressing with cabbage for the winter

Very handy thing, I always do in half-liter jars, just enough for a portion of borscht. No need to fuss in the kitchen, put everything in the pan and ready.

We will take:

• Half a kilo of cabbage
• Three bulb onions
• Three medium carrots
• Three medium root beetroot
• Half a cup of sunflower oil
• Teaspoon dry mustard
• Two teaspoons of sugar, salt and citric acid

Cooking process:

Cabbage, as usual, crumble, salt, add sugar and remember a little hands. Three root vegetables on a ordinary grater, cut the onion into half rings, mix everything in a convenient container. Immediately add all the spices and mix again.

Put the salad in jars and put on sterilization for half an hour. After that we immediately roll under the covers and hide under the fur coat.

There are many recipes that tell how to preserve a tomato salad for the winter with and without sterilization. Both traditional brightly red tomatoes and more exotic yellow or green tomatoes are suitable for cooking. They can be rolled up only with fragrant spices or composited with cucumbers, bell peppers, onions, carrots and even rice. In all cases, the dishes are very tasty, juicy, fragrant and in the cold period of time decorate the everyday menu and harmoniously combined with meat, fish, pasta, potatoes and all kinds of cereal side dishes.

Salad "Fingers lick" of tomato and pepper for the winter - recipes with step by step photos

  Winter salad of tomatoes and peppers is rightly called “Yummy fingers.” Its soft, delicate, fresh taste and delicate aroma will appeal even to those who are not too fond of home-made products and prefer to purchase canned vegetables.

Essential Ingredients for the Winter Lick Fingers Salad with Tomatoes and Peppers

• tomatoes - 2 kg
• bulgarian sweet pepper - 1 kg
• onion - ½ kg
• gelatin - 30 g
• parsley - 1 bunch
• spices - 1 tbsp
• salt - 1 tbsp
• sugar - 2 tbsp
• vinegar 9% - 50 ml
• water - 2 l

Step-by-step instructions to the recipe for the harvest for the winter vegetable salad "Fingers lick"

Tomatoes and sweet onion salad for the winter "You will lick your fingers" - without sterilization

  Another interesting version of the salad, which they say “you will yum”, even the most fastidious gourmets. Due to the sweet onion, which is part of the composition, the billet acquires a very refined, delicate taste, and the seeds of mustard and black pepper saturate it with a bright, memorable and slightly savory aroma.

Essential ingredients for a winter sweet tomato salad

• tomatoes - 2 kg
• sweet onions - 1 kg
• bulgarian pepper - 1 kg
• salt - 2 tbsp
• sugar - 4 tbsp. l
• vinegar - 100 ml
• vegetable oil - 100 ml
• mustard seeds - 10 pcs
• black allspice peas - 10 pcs

Step-by-step instructions on how to cook a sweet tomato-onion salad “Fingers of Yum” for winter

1. All vegetables washed and dried on a clean kitchen towel. Cut the tomatoes into thin slices, peel the sweet onion from the peel and chop into half rings, cut off the stem of the pepper, remove the core and seeds, chop the flesh into medium-sized wedges.
2. All components put in one deep container and mix well.
3. Fill the vegetable mass clean, sterilized jars. Lay very tight to go as much as possible.
4. For the marinade, boil water over high heat, add salt and sugar, pour in vegetable oil, add mustard seeds, peppercorns and boil for 10 minutes. At the very end, carry the vinegar and quickly pour the liquid into the jars of vegetables all the way to the neck.
5. Roll up under tin covers, turn over, wrap in a blanket and cool. Store in the cellar.

Carrot salad and tomato for the winter - a simple step-by-step recipe without sterilization

  A simple step-by-step recipe tells how to cook for the winter a juicy, tender and rich salad of tomatoes and carrots. Snack has a very natural, natural taste, only slightly complemented by spicy marinade-vinegar notes.

Necessary ingredients for carrot-tomato winter salad

• tomatoes - 2 kg
• onions - ½ kg
• carrot - ½ kg
• black pepper peas - 6 pcs
• vegetable oil - 50 ml
• vinegar - 50 ml
• water - 1 l
• salt - 2 tbsp
• sugar - 4 tbsp. l
• bay leaf - 4 pcs

Step-by-step instructions on how to make a delicious salad with tomatoes and carrots for winter without sterilization

1. Wash vegetables and dry. Tomatoes cut into slices, carrots - ringlets. Peel the onions and chop them into quarters.
2. Put vegetables in layers in cans: first - onion sticks, then - carrot rings and tomato slices on top.
3. For the marinade, bring the water over high heat to a boil, add salt and sugar, add laurel and peppercorns, pour in vegetable oil and boil for 10 minutes.
4. Pour the boiling marinade into the jars of vegetables, roll up under the lids, turn upside down, wrap in a blanket and leave to cool completely. Until winter cold store in a closet or dry cellar.

Juicy tomato and cabbage salads for the winter - the most delicious recipes with photos

  Cabbage and tomato salad, cooked for the winter with this recipe with a photo, can be used not only as a separate dish, but also as a dressing for borscht, thick soups, stews and saltwort. Due to the optimal term of heat treatment, the natural taste of vegetables is preserved almost fully, and the consistency becomes softer and more tender.

The necessary ingredients for the recipe of winter salad with cabbage and tomatoes

• tomatoes - 1.5 kg
• white cabbage - 1.5 kg
• sweet pepper - 1 kg
• carrot - 800 g
• white onion - ½ kg
• vinegar - 150 ml
• sugar - 4 tbsp. l
• salt - 5 tbsp
• vegetable oil - 150 ml

Step-by-step instructions for home-made juicy salad of tomato and cabbage

1. Wash vegetables and dry. Tomatoes cut into small slices, onions - thin half rings. Chop the cabbage as for borsch, chop the pepper into cubes, grate the carrots on a medium grater.
2. Place all processed vegetables in one deep container, salt and sugar, pour vinegar and sunflower oil, mix very well and leave for 40-60 minutes so that all ingredients are saturated with marinade and natural juices.
3. After the time has elapsed, place the vegetables and liquid in a thick-bottomed saucepan, medium heat, and bring to a boil.
4. When the mass starts to boil, reduce the heating to a moderate level, cover with a lid and simmer for about 20-25 minutes. Sometimes stir so that the workpiece does not stick to the bottom and does not stick.
5. At the end, pack the salad in warm, sterilized cans, screw on the lids, turn them over and leave until they are completely chilled, be sure to cover them with a thick cloth or blanket. In a day, take it to winter storage in a dark, dry and cool place.

Salads of yellow and red tomatoes for the winter - golden recipes

  Winter salads from red and yellow tomatoes look very beautiful, unusual and original in banks. The best golden recipes suggest cooking such preservation with fragrant spices and be sure to add edible gelatin to the marinade. This component allows vegetables to keep their shape and pleasant, juicy texture.

Necessary ingredients for making salad with yellow and red tomatoes

• yellow tomatoes - 2 kg
• red tomatoes - 2 kg
• water - 2 l
• sugar - 100 g
• salt - 80 g
• black pepper peas - 16 pcs
• bay leaf - 6 pcs
• onion - 2 pcs
• vinegar - 50 ml
• carnation - 6 buds
• allspice - 6 peas
• gelatin - 1 tsp

Step-by-step instructions to the golden recipe of tomato salad for winter

1. Wash tomatoes, spread out on a towel to dry, then cut into quarters.
2. Place fragrant and ordinary black peppers, bay leaves, cloves and fine onion rings on the bottom of dry sterilized cans.
3. Next densely put quarters tomato, alternating red and yellow.
4. For the marinade, boil water, add salt and sugar, throw a couple of bay leaves and boil for 2-3 minutes.
5. Soak gelatin in warm water and wait until it swells, then add to the marinade along with vinegar, boil for 5 minutes and pour jars of fire solution.
6. Sterilize, roll up under the covers and leave to warm to cool completely. The next day, carry in a cool, dark place.

Vitamin salads from tomato and cucumber for the winter - the best step by step recipes with photos

  The main feature of tomato and cucumber salad prepared according to this recipe is the consistency of vegetables. They undergo minimal heat treatment and retain their natural juiciness and crunchiness. The taste of canned billet is delicate and has no sharp shades.

Essential ingredients for a recipe for a winter salad with cucumbers and tomatoes

• tomatoes - 1 kg
• cucumbers - 1 kg
• bulgarian pepper - ½ kg
• water - 3 l
• sugar - 1.5 st
• salt - ½ st
• vinegar - 1.5 st

Step-by-step instruction to tomato and cucumber salad for winter

1. Wash vegetables and dry. Cut the tomatoes into slices, cucumbers - with rings of no more than 0.5 centimeters thick, peppers - into thin quarter rings.
2. Processed vegetables decomposed into dry, sterilized banks in layers in this order: cucumbers - tomatoes - peppers. Continue until the components run out.
3. For the marinade, pour water into a saucepan and bring to a boil, add salt and sugar, mix and boil for 5-7 minutes. Pour vinegar, boil again, remove from heat and cool to room temperature.
4. Pour the jars of vegetables with cold water, sterilize the required amount of time (depending on the size of the container), roll up under metal lids, wrap and allow to cool completely. Then carry to the pantry.

Spicy salad of green tomatoes - the most delicious recipes for the winter

Winter salad made from green tomatoes, made with red bitter pepper, is quite spicy and hot. According to the recipe, the dish does not need sterilization, and table 9% vinegar plays the role of a natural preservative. The billet is beautifully stored for at least a year and does not lose its vivid taste qualities throughout the entire period.

Necessary ingredients for the recipe for a spicy salad of green tomatoes for the winter

• green tomatoes - 2.5 kg
• garlic - 3 heads
• hot red pepper - 2 pcs
• table vinegar - 100 ml
• salt - 3 tbsp
• sugar - 3 tbsp. l

Step-by-step instructions on how to preserve delicious spicy green tomato salad for winter storage

1. Tomatoes are well washed, dried and cut into thin slices.
2. Remove the stem from the pepper, remove the seeds and the core, and chop the flesh into rings of 0.2-0.3 centimeters wide.
3. Peel the garlic, and let the cloves go through the press or finely chop up with a sharp knife.
4. Fold all the ingredients in a deep basin, pour vinegar, add salt, sugar and mix very well. For 2-3 hours, leave on the kitchen table to stand out vegetable juice. Top cover capacity with gauze or a clean towel.
5. After the expiry of the prescribed time, pack up into sterilized jars, cork with tin lids and cool, first turning them upside down and wrapping them in a warm blanket.
6. Until winter, store in a dry, cool place, protected from direct sunlight.

Rich salad of tomatoes and rice for the winter - recipes with photos through the meat grinder

  Vegetable salad, made for the winter according to this recipe, can be used not only as an addition to meat dishes, fish or potatoes, but also as an independent dish. Due to the composition of rice and tomatoes, passed through a meat grinder, the billet acquires a dense, thick texture and perfectly saturates the body, for a long time quenching the feeling of hunger.

Necessary ingredients for a recipe for a hearty salad with tomatoes and rice for the winter

• tomatoes - 3 kg
• sweet pepper - 1 kg
• white onion - 1 kg
• carrot - 1 kg
• salt - 100 g
• rice - 400 g
• sugar - 1 st
• vegetable oil - 400 ml
• vinegar - 100 ml

Step by step instructions on how to prepare a tomato and rice salad for winter at home

1. Wash and dry the vegetables thoroughly.
2. Chop tomatoes and onions in large pieces and skip through a meat grinder with medium net.
3. Peel and grate the carrots. Pepper, cut the stem, remove the seeds, and chop the flesh in small cubes.
4. Wash rice thoroughly in several waters and discard in a colander, so that the glass is excess moisture.
5. The prepared components will be placed in a deep thick-bottomed pot, mix well and put on the stove.
6. Over medium heat, bring to a boil, pour in oil, add salt, sugar and mix thoroughly until smooth.
7. Reduce the warm-up level to a minimum and simmer for 60-70 minutes. Stir from time to time so that the vegetables do not stick to the bottom.
8. When the mass begins to thicken, put up on sterilized cans, roll up the lids, turn it over, wrap it well and leave it to cool completely. Put in storage in the cellar or pantry.

How to cook a salad of tomatoes and pumpkins for the winter - very tasty recipes without sterilization

  The consistency of a salad made from tomatoes and pumpkins in this way most resembles lecho. The tomatoes grind in the meat grinder create the necessary density and density, and the slices of vegetables subjected to intensive heat treatment acquire extraordinary softness and are well impregnated with an oil-vinegar filling.

Necessary ingredients for a delicious winter salad with pumpkin and tomatoes, made without sterilization

• tomatoes - 1 kg
• pumpkin - 700 g
• carrot - 3 pcs
• bulgarian sweet pepper - 3 pcs
• garlic - 10 cloves
• salt - 3 tbsp
• sugar - 100 g
• vegetable oil - 75 ml
• vinegar - 3 tbsp

Step by step instructions on how to roll up a delicious tomato-pumpkin salad for the winter without sterilization

1. Wash vegetables in running water and dry.
2. Tomatoes are blanched in boiling water, peeled, and the pulp is minced with a fine mesh.
3. Peel the carrots and cut them into small pieces.
4. Remove the peel from the pumpkin, remove the seeds and internal fibers, then chop into pieces of arbitrary shape.
5. Shred onion half rings, Bulgarian pepper - thin short strips.
6. Combine all components in one deep container, pour in vegetable oil, add sugar, salt, mix and bring to a boil. Reduce heat and, regularly stirring, boil for 40 minutes.
7. At the very end, pour in the vinegar, stir, pack up in sterilized jars, roll up and cool upside down, after covering the blanket.
8. Before winter, clean the cellar or cellar.

Simple tomato salad for the winter with onions and vegetable oil - a step by step recipe with photos

  Making a salad of tomato, onion and vegetable oil for the winter in this recipe is very simple. Vegetables prepared in this way are juicy and tender in texture, retain maximum useful properties, have a pleasant taste and a bright, rich aroma.

Necessary ingredients for a salad of tomato, onion and vegetable oil for the winter

• tomatoes - 1.5 kg
• onions - 1 kg
• garlic - 2 heads
• greens - ½ beam
• water - 1 l
• vegetable oil - 30 ml
• vinegar - 30 ml
• sugar - 2 tbsp
• salt - 1 tbsp
• laurel - 4 leaves
• black pepper peas - 12 pcs
• allspice peas - 6 pcs

Step-by-step instructions on how to prepare a delicious tomato and onion salad in vegetable oil for the winter

1. Wash tomatoes in running water, dry and cut into 0.5 cm thick slices.
2. Remove onion from the onions, and chop the heads themselves with thin half-rings.
3. Peel the garlic, disassemble into cloves and cut each into several plates.
4. Rinse greens, blotted with a napkin and finely chop.
5. Put tomatoes, onions and finely chopped greens into clean sterilized jars. Top with a plate of garlic.
6. For the marinade, dilute sugar, salt and vinegar in water at room temperature, then add both types of peppers and boil over high heat. Pour vegetable oil into an actively boiling liquid, stir and immediately pour into jars almost to the edge of the neck.
7. Sterilize the salad for the right amount of time (depending on the volume of the container), roll up under the metal lids, turn them upside down, wrap in a towel and cool naturally.
8. Store up to winter in a cool, dark place.

1 Portion 15 minutes

Description

Assorted "Fingers lick" for the winter  - This is a mixture of favorite canned vegetables in one common harvesting. Often, each vegetable is harvested separately, for which time, respectively, takes more. In this photo recipe with step-by-step instructions we will tell you how to save your precious time at home and at the same time close all the desired vegetables for the winter time. The great advantage of this preparation is that you do not need to preserve one vegetable first, then another, as is usually done every summer. In our case, all the vegetables are prepared together and rolled in one common jar.

In winter, vegetable assortment allows you to cook a wonderful summer salad, and for many other dishes, canned vegetables are an excellent vitamin supplement. The beneficial properties of fresh vegetables are probably known to everyone, but does everyone know that after canning, they lose only a very small amount of valuable properties? Accordingly, home-cooked vegetable harvesting is considered to be an excellent alternative to summer fresh fruits in the winter season. The stocks of such tasty pickles must be replenished annually.

So, let's proceed to the manufacture of assorted "Yum! Fingers"!

Ingredients

Steps

For the manufacture of vegetable platter for the winter, we chose the most affordable products that grow in many home gardens. Let's start preparing cucumbers.   First, we wash them thoroughly, and then put them in cold water and leave to soak for several hours..




Now prepare the tomatoes. First of all, the tomatoes are carefully sorted out so that no bad vegetables come across in the harvest. Otherwise, the vegetable platter will become cloudy and will not last until winter. After that, the selected good fruit carefully rinse.




Onions, first cleaned from the golden husk, then thoroughly rinse it under running cold water.




Flavored garlic rid of the husk, and then thinly chop it.




Pepper and my squash, and then cut them into pieces. Cut the squash into slices and divide the pepper into four parts, after which we clean them from all seeds. Optionally, in this preparation, you can add cauliflower, which must be divided into florets and rinse.




Now we will sterilize the jars, after which we place in them chopped garlic, peppercorns, bay leaf, all the greens and a piece of bitter pepper.




Spice jars fill with prepared vegetables. First laid out onions, red pepper, and on top zucchini, cucumbers and cauliflower. The top layer should be tomatoes.




Cooking brine for vegetables. To do this, boil water and fill it with vegetables. Cover the jars with lids and leave them for fifteen minutes. Next, pour the water into a saucepan and boil it again. Boiling water put back in jars for fifteen minutes.




After a specified time, pour the liquid from the jars into the pan and let it boil. This time, add salt to the vegetables, sugar and vinegar.




After the water boils, the last time we pour it into the banks, which immediately roll up the lids.




Hermetically rolled jars turn the bottom up and wrap them with a warm blanket until it cools down.




Vegetable platter for the winter is ready!  Store anywhere for winter harvesting.




Enjoy your meal!