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Popular preparations for the winter - salads. Salads for the winter: the most delicious recipes with photos

ju-jul.ru

Ingredients

2 kg of cucumbers;
250 g carrots;
2 heads of garlic;
125 g sugar;
2 tablespoons dry mustard;
2 tablespoons salt;
1 tablespoon ground black pepper;
125 ml vegetable oil;
125 ml vinegar (9%).

Preparation

Cut the cucumbers into circles or slices and place in large saucepan. Add grated carrots and garlic through a press and mix well. Add all the other ingredients, mix again and leave for three hours. During this time, the vegetables will give juice.

Transfer to clean jars, fill with the released juice and sterilize for about 20 minutes. After this, roll up, wrap the jars, wait until they cool completely and put them away for storage.

rufut.ru

Ingredients

1 ½ kg tomatoes;
4–5 heads of garlic;
1 tablespoon salt;
150 g sugar;
80–100 ml vinegar (6%);
500 ml vegetable oil;
2 kg carrots;
1 kg bell pepper.

Preparation

Pass the tomatoes and garlic through a meat grinder and place in a saucepan. Add salt, sugar, vinegar, vegetable oil to them and put on fire. When the mixture boils, add coarsely grated carrots and finely chopped pepper. Cook for 50–60 minutes, stirring occasionally. Then distribute the mixture into clean jars and roll up, turn upside down, wrap and leave until completely cool.

pyszny-przepis.pl

Ingredients

4 kg of zucchini;
2 kg beets;
2 kg of onions;
400 g sugar;
200 ml vegetable oil;
85 g salt;
200 ml vinegar (9%);
½ teaspoon ground black pepper.

Preparation

Wash the zucchini well (if you are using overripe ones, peel and remove the seeds) and grate on a coarse grater. Do the same with beets. Cut the onion into thin half rings.

Place the vegetables in a saucepan, add sugar, butter and salt, bring to a boil, reduce heat and simmer for 35 minutes. Then add vinegar, mix everything well and continue cooking for another 5 minutes. Place the finished salad in sterilized jars and roll up.

gastronom.ru

Ingredients

600 g pumpkin pulp;
1 chili pepper;
a bunch of parsley;
300 ml water;
1 tablespoon vinegar (9%);
5–10 peas of allspice;
3 teaspoons salt;
3 teaspoons sugar;
70–90 ml vegetable oil.

Preparation

Cut into slices and cut the pepper into medium-sized pieces. Place the vegetables in clean jars and add parsley.

Then prepare the marinade. Pour water and vinegar into a saucepan, add allspice, salt, sugar, vegetable oil and a little parsley. Boil the resulting brine over low heat for 5–7 minutes.

Fill in hot marinade into jars with pumpkin, cover them with a lid and simmer over low heat for 10–15 minutes. Then roll up, turn over, wrap and let cool completely.

inlosinopetrovsk.ru

Ingredients

3 kg;
salt - to taste;
1 kg of onion;
500 ml vegetable oil;
1 kg carrots;
3 kg of white cabbage;
180 g sugar;
15 peas of allspice;
10 bay leaves;
3 tablespoons of vinegar essence.

Preparation

Wash the mushrooms, chop coarsely and boil in salted water (about 5-7 minutes after boiling). Drain in a colander and leave for a while to drain all the water.

Cut the onion into half rings and simmer in oil. Grate the carrots and also simmer, but separately from the onions. Chop the cabbage, add salt and remember.

Combine the prepared vegetables and mushrooms in a large saucepan or cauldron, add sugar, vegetable oil remaining after stewing, allspice and Bay leaf. Simmer the mixture for 20 minutes, stirring occasionally, then add vinegar essence and cook for another 10 minutes. Transfer the hodgepodge into sterilized jars, roll up, wrap and leave until completely cool.

home-restaurant.ru

Ingredients

2 kg bell pepper;
1 kg sour apples;
1 kg of onion;
100 ml vegetable oil;
80 g honey;
3 teaspoons salt.

Preparation

Cut the pepper into strips 1 ½ - 2 cm wide, apples into thin slices, onions into half rings. Combine all ingredients, mix and let stand for about an hour. Then put on fire, bring to a boil, reduce heat and cook, stirring, for 15 minutes. Transfer the salad into sterilized jars, roll up, turn over, wrap and wait for them to cool.

ilfattoalimentare.it

Ingredients

1 kg of young zucchini;
1 teaspoon salt;
150 ml vegetable oil;
1 large head of garlic;
10 sprigs of parsley;
5 sprigs of basil and dill;
2 tablespoons vinegar (9%).

Preparation

Wash the zucchini thoroughly and cut into thin slices about 1 cm thick. Salt and fry them in 50 ml of oil until golden brown. Boil the remaining oil and distribute into two one and a half liter jars. Place the zucchini there, sprinkle them with chopped garlic and herbs, and add a tablespoon of vinegar to each jar. Sterilize for 30–35 minutes, roll up and let cool at room temperature.

e-times.info

Ingredients

2 ½ liters of water;
100 g salt;
250 ml vinegar (6%);
2 kg of eggplants;
100 g horseradish;
3 heads of garlic;
1 kg bell pepper;
ground black pepper - to taste;
250 ml vegetable oil.

Preparation

Boil water with salt, add vinegar, coarsely chopped vegetables and cook for 15 minutes. Then drain the vegetables in a colander. Grind horseradish, garlic and bell pepper in a meat grinder, mix with eggplants and pepper. Pour in vegetable oil, mix the salad well, place in clean jars and sterilize for about 10 minutes. Then roll up and leave until completely cool.

best-dishes.ru

Ingredients

1 kg white beans;
3 kg of tomatoes;
20 g salt;
30 g sugar;
1 teaspoon each of allspice and ground black pepper;
4 bay leaves.

Preparation

Peel the tomatoes and pass through a meat grinder. Add all the ingredients except the beans and cook the mixture for 30 minutes. Then add and simmer the salad for another 10 minutes. Place in clean jars, sterilize for about 10 minutes and seal.

raznosolki.ru

Ingredients

600 g kohlrabi;
150 g carrots;
1 small head of garlic;
4 sprigs of celery;
6 peas of allspice;
500 ml water;
1 teaspoon salt;
3 tablespoons sugar;
3 tablespoons vinegar (9%).

Preparation

Peel the kohlrabi and carrots and cut into thin strips. Place celery sprigs, allspice and garlic in clean jars. Add vegetables and compact slightly.

Boil water, add sugar, salt and stir until dissolved. Then pour in the vinegar, bring the marinade to a boil and remove from heat. Fill the jars with hot brine, cover with lids and sterilize for 20–25 minutes. Tighten the jars, turn them upside down, wrap them and leave until completely cool.

And what canned salads are you cooking? Share your recipes in the comments.

Winter vegetable salads- This is one of the most common types of blanks. You can prepare them from cucumbers, tomatoes, eggplants, sweet peppers, carrots, etc. Assorted salads are also very tasty. let's consider detailed recipes winter preparations vegetable salads.

Winter vegetable salads recipes

Green tomato salad “Hunter”.

Ingredients:

Cucumbers, green tomatoes – 200 g each
- bell pepper – 200 g
- onion
- white cabbage – 320 g
- carrots – 120 g
- clove of garlic
- dill, parsley
- vinegar essence – ½ tablespoon
- salt
- vegetable oil

Preparation:

1. Wash and peel the vegetables.
2. Cut the carrots into strips, finely chop the onion.
3. Cut the peeled pepper into small cubes.
4. Peel the cucumbers and cut into large strips.
5. Cut the green tomatoes into cubes, chop the cabbage, add crushed garlic, salt, leave for an hour, heat without boiling.
6. Transfer the salad into a sterile container, sterilizing them by steaming.

7. Roll up the “Hunter” salad, wrap it, and let it cool upside down.

Prepare also.

Tomato, sweet pepper and eggplant salad.

Ingredients:

Bulb, Bell pepper, eggplant - 3 pieces each
- tomato – 3 pieces
- a tablespoon of vinegar
- a teaspoon of salt
- a tablespoon of sugar
- sunflower oil(refined) – 75 ml

Preparation:

1. Wash the eggplant fruits thoroughly, cut off the stem, and cut into slices.
2. Cut the washed tomatoes into 4 parts.
3. Peel the onion, wash it, cut it into half rings.
4. Rinse the pepper thoroughly, remove the seeds, and cut into not very thin strips.
5. Pour 70 ml of oil, a tablespoon of vinegar into the bottom of the bowl, add sugar, a teaspoon of salt. Lay out the vegetables in layers.
6. Place the container on low heat, cover with a lid, cook for 40 minutes, stir the vegetable salad from time to time.
7. Rinse the jars together with soda, sterilize them along with the lids.

8. Place the hot vegetable salad in jars and cover with a blanket until it cools.

How do you like this?

Vegetable salad “Ukrainian”.

Ingredients:

Sweet pepper – 1.5 kilograms
- sugar – 125 g
- salt – 65 g
- carrots – 1 kilogram
- onions – 820 g
- tomatoes – 2 kilograms

- vinegar – 120 g
- cloves, bay leaves - 10 pieces each

Preparation:

1. Cut the tomatoes into pieces, grate the carrots, cut the pepper into strips, and cut the onion into half rings.
2. Stir the prepared vegetables, add vinegar, oil, sugar, salt.
3. Place the vegetables in a saucepan, heat over low heat, and place in sterile jars.
4. Place spices in each jar in advance: cloves, pepper, bay leaf.

5. Cover the jars with lids, sterilize, roll up, and cool upside down.

Salad with cucumbers and dill

Ingredients:

Cucumbers – 5 kilograms
- green dill – 220 g
- onion – one kilogram
- vinegar, sugar - 200 g each
- sunflower oil – one glass
- salt - four tablespoons

Preparation:

1. Wash the crispy cucumbers and cut into slices.
2. Add onion and chopped green dill.
3. Add vinegar, vegetable oil, stir.
4. Separately, boil water with salt and sugar.
5. Add brine to the cucumbers, stir, place in half-liter jars, sterilize for ten minutes, seal tightly, and cool upside down.

How about you?

Delicious winter vegetable salads

Summer salad for the winter.

Ingredients:

Sweet pepper
- cucumbers
- tomatoes
- ground black pepper
- a teaspoon of salt
- vinegar - a couple of tablespoons
- sugar - two teaspoons

Preparation:

1. Place vegetables in clean one-liter jars, add vinegar, salt, sugar, add water to cover the vegetables.
2. Cover the salad with seaming lids and sterilize for 15 minutes after boiling.
3. Remove the jars, seal them tightly, turn them over, and wrap them to warm them up.

You will also like it.

Zucchini-apple salad

Ingredients:

Zucchini – 4 kilograms
- boiling water – 550 ml
- tomato paste, vegetable oil – 320 g each
- sugar – 200 g
- salt – 120 g
- grated garlic - half a glass
- black peppercorns, cloves – 5 pieces each
- bay leaf – 10 pieces

Sour apple – 6 pieces

Preparation:

1. Cut the zucchini with apples into strips or grate.
2. Dilute tomato paste with boiling water, add salt, bay, oil, cloves, sugar, stir, add zucchini and apples, boil for twenty minutes, add garlic, simmer for 10 minutes.
3. Place the boiling salad in a sterile container and roll it up.

It turns out very tasty and

Salad with onions, carrots, eggplants without vinegar.

Ingredients:

Eggplants – 3 kilograms
- carrots with sweet peppers - one kilogram each
- onion – 755 g
- tomatoes – 1.5 kilograms
- vegetable oil – 420 ml

Preparation:

1. Cut eggplants, carrots, onions, bell peppers into small pieces, fry in a cauldron with vegetable oil.
2. Pour in tomato juice, simmer for 40 minutes, place while still hot in sterile jars.

What do you think?

Salad with brown tomatoes.

Ingredients:

Tomato juice – 2.5 liters
- onion – 2 kilograms
- grated carrots – 1.5 kilograms
- sugar, vegetable oil - 200 g each
- salt – 120 g

Preparation:

1. Pour tomato juice into a saucepan, add salt, sugar, butter, boil, add grated carrots, boil for 10 minutes, add chopped onion, simmer, add sweet pepper, simmer for 10 minutes.
2. Lastly, add the tomatoes, boil for 10 minutes, place in sterile jars, and seal with sterile lids.

You will definitely like it too.

Vegetable salad with rice.

Ingredients:

Salt - tablespoon
- sunflower oil – 520 ml
- sugar - one glass
- tomatoes – 3 kilograms
- sweet peppers, onions, carrots - 1 kilogram each
- round rice – 220 g

Preparation:

1. Grind the tomatoes and carrots in a meat grinder.
2. Chop the sweet pepper and onion.
3. Rinse the rice.
4. Pour oil into an enamel pan, add salt, sugar, add rice and all the vegetables, boil, simmer over low heat, stirring occasionally.

5. Place the hot salad in jars.

What do you think?

Vegetable salad with beans.

Ingredients:

Tomatoes – one kilogram
- vegetable oil – 520 g
- sweet peppers, onions, carrots
- white beans – 3 cups
- spices
- salt - tablespoon

Preparation:

1. Boil the beans until partially cooked.
2. Prepare the vegetables and cut them.
3. Combine the prepared products, add salt, oil, spices, place on the stove, simmer for two hours over low heat, place in jars, and seal with sterile lids.

Winter vegetable salads recipes with photos

Ingredients:

Eggplants, green tomatoes – 3 kilograms each
- yellow bell pepper
- tomato – 2 pieces
- head of garlic – 4 pieces
- small hot pepper
- vinegar - one glass
- a tablespoon of salt
- sugar - two tablespoons
- vegetable oil - half a liter

Preparation:

1. Mix vinegar with vegetable oil, salt, sugar, whisk, pour into a frying pan, fry eggplant slices until golden, transfer to an enamel pan.
2. In the same frying pan, fry the sweet pepper pieces.
3. Finely chop the bitter pepper.
4. Chop the garlic.
5. Place in sterile jars in layers fresh tomatoes, sweet pepper, garlic, eggplant, a little hot pepper.
6. Pour the oil mixture from the frying pan, close the lids, and sterilize for 30 minutes at 100 degrees.
7. Roll up the salad, cool, cover with lids (no need to roll up), sterilize at 100 degrees for half an hour, roll up, cool.

Salad with pepper and cabbage.

Ingredients:

White cabbage, sweet pepper - 1 kilogram each
- green bell pepper – 520 g
- tomatoes – 1.5 kilograms
- parsley, celery – 50 g each
- vegetable oil – 220 g
- garlic cloves – 8 pieces
- carrots – 820 g
- salt and pepper

Preparation:

1. Grate beets and carrots, cut onions and peppers into rings, chop garlic and herbs, chop cabbage.
2. Mix everything, add salt, pepper, and oil.
3. Place the salad in jars, sterilize for one hour at 80 degrees, roll up, and store for a year.

Salad with green tomatoes and red peppers.

Ingredients:

Green tomatoes, sweet bell peppers – 4 kilograms each
- onions – 2 kilograms
- ground black pepper - teaspoon
- salt – 0.5 cups
- celery greens – 420 g

Preparation:

1. Wash the pepper, remove the core, blanch for a couple of minutes, cool in cold water, cut into strips.
2. Wash the tomatoes, cut into thin slices.
3. Also cut the onion into slices.
4. Finely chop the celery.
5. Stir everything, add salt, add vinegar, pepper, sugar, place in sterile jars, compact, sterilize at 100 degrees.

How to prepare salads for the winter from vegetables

Salad "Winter".

Ingredients:

Carrots, onions – 700 g each
- tomatoes – 1.5 kilograms
- fresh cucumber– 720 g
- fresh cabbage– 700 g
- sweet pepper – 520 g
- vinegar essence - tablespoon
- vegetable oil - three glasses
- sugar - half a glass
- salt – 0.25 cups
- pepper
- bay leaf – 2 pieces

Preparation:

1. Boil vegetable oil.
2. Grate the carrots, add to the oil, and boil for another five minutes.
3. Cut the onion into rings and boil again.
4. Add sugar, cucumber slices, ground pepper, bay leaf. Stir everything and simmer for 40 minutes.

5. Place the hot salad in sterile jars, roll it up, and turn it over.

Quick winter vegetable salads

Zucchini in filling.

Ingredients:

Water - one liter
- salt, sugar - 2 tablespoons each
- parsley, celery – 30 g each
- black currant leaves – 10 pieces
- small pod hot pepper
- garlic clove – 4 pieces

Preparation:

1. Wash the zucchini fruits and cut into pieces.
2. Chop garlic, pepper, currant leaves, and herbs. Separate half and place in a jar.
3. Prepare a filling from sugar, salt, vinegar and water, boil, pour into jars, sterilize for 15 minutes.

As you can see, there are a lot of recipes for preparing winter vegetable salads. You will definitely find yours!

Many people close salads for the winter. And every year I want something new. Some housewives close their family’s favorite preserves after a year, so that everyone has time to 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 delicious and stand up well even indoors all winter. The main thing is to close them in clean and sterilized jars. You need to wash canning jars without detergents, use soda or mustard powder.

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

You can sterilize jars either over steam or 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).

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

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

Ingredients:

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

Yield: about 4.5 liters of prepared salad.

Preservation: cucumber salad.

Cucumbers need to be washed and cut. First, cut off the ends 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 you have are suitable: large, small, or rolled.

After cutting the cucumbers, weigh them. The recipe requires 4 kg.

Gently mix the vegetables, add salt (3 tbsp), sugar (6 tbsp) and sunflower oil (250 ml). Salt should be coarse, not iodized. Never use extra salt for preservation.

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

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

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

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

To sterilize jars in the oven, you need to first wash them thoroughly with baking soda (not detergent) and place them in a cold oven. Turn on heating 130 degrees. When the oven warms up, warm the jars for 5-7 minutes, then carefully remove.

The lids should be placed in boiling water for 5 minutes. Remove with a fork without touching inside hands.

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

When you arrange the salad, immediately cover with sterilized lids and roll up. Turn the jars over, check that the lid is tightly closed, the brine should not leak. Let the salad cool completely upside down, then store it in a cellar or pantry.

Do not cover the jars with lettuce, otherwise the cucumbers will become too soft. Also, do not place hot salad next to chilled preserves.

Zucchini salad - a homemade recipe for the winter

This is a vegetable salad in which zucchini plays main 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 using 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 tbsp.
vinegar 9% - 1 tbsp.
vegetable oil - 1 tbsp.

Output - 2.4 l.

Preparing zucchini salad for the winter.

All vegetables need to be washed and chopped. If the zucchini is already old, you need to peel the skin and remove the seeds. If the zucchini is young, you don’t have to do this, but cut it right away. The zucchini is weighed already chopped and peeled.

You need to cut the zucchini into cubes of about 1.5 cm.

The pepper needs to be peeled and cut into strips. Tomatoes are also cut into strips. Just chop the garlic finely.

Place the chopped tomatoes in a large saucepan, add sugar and salt. Mix carefully and start heating over low heat.

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

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

15 minutes before being ready, add chopped garlic to the salad. Stir the vegetables carefully to ensure they remain intact.

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

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

Hungarian lecso 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 remaining nuances are already introduced by each housewife. This lecho recipe is successful: the finished product is aromatic and slightly spicy and piquant, thanks to garlic and hot pepper.

Ingredients:

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

Output - 3.5 l

How to cook lecho with garlic.

Take a large saucepan in which you will cook lecho. Peel the garlic and cut into strips. You shouldn’t chop it finely; in this salad it should feel like a separate ingredient. Place the chopped garlic in a saucepan.

Remove the stem and seeds from the pepper. Cut the pepper into halves, and then cut into strips about 1 cm wide. Place the chopped peppers with the garlic. Along with the bell pepper, you can chop 1 chili pepper for spiciness.

Next you need to prepare the tomatoes. They need to be washed, cut into halves, and the stem removed. You need to puree the tomatoes. This can be done in a blender or food processor. Add tomato puree to pepper and garlic.

Now put 50 grams in a saucepan. sugar, 200 gr. vegetable oil (refined, odorless), 1 tbsp. with a heap of salt. Turn on the heat 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. Stirring occasionally. After half an hour, add 3 tbsp. l. vinegar, boil for another 5-7 minutes.

Place 5 pieces in pre-sterilized jars. peppercorns (both black and allspice). Fill the jars with prepared lecho to the very edge and roll up. Turn the jars over and let the lecho cool. And wait until the time comes to enjoy this delicious dish!

Delicious eggplant salad for the winter - recipe with photos

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

Ingredients:

eggplants – 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 tbsp. + 1 tbsp. for removing bitterness from eggplants
sugar - 80 gr.

Yield: 2 l.

Step-by-step preparation of eggplant salad.

Cut the eggplants into cubes about 1.5 cm. Add 1 tbsp to the eggplants. salt, stir and leave for 10 minutes until the bitterness goes away. 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. Cut the onion into medium cubes, finely chop the garlic. Place all vegetables in a saucepan.

Cut the tomatoes into cubes, as well as the eggplants. Place the tomatoes in the pan with the rest of the vegetables. Pour 100 ml of refined vegetable oil into the salad, and also pour 200 ml of water. Stir the vegetables and put on fire.

When the salad boils, add sugar, 1 tbsp. salt, stir gently so that the vegetables remain 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 into sterilized jars and roll up.

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

Turn the jars over and wrap them in a warm blanket for 5-6 hours. When the eggplants have cooled completely, store them.

Vegetable salad without oil - a piece of summer for winter

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

Ingredients:

cucumbers
tomatoes
bell pepper
onion
apples (not soft)
carrot

It's about equal in total.

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

water - 1 l
coarse rock salt - 1 tbsp. (without slide)
sugar - 1.5 tbsp.
citric acid -1 tsp. or acetic acid 70% - 1 tbsp.

Preparing vegetable salad for the winter.

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

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

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

When the vegetables are placed 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 tbsp. 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 it over the vegetables in the jars and simply cover with a lid, but do not roll up.

Place a napkin or towel on the bottom of a wide saucepan and fill 1/3 with water. A towel at the bottom is needed to prevent the jars from bursting. Heat the water and carefully place the jars in it. Remember that the lids are simply closed.

Place the pan with the jars on the fire and boil the 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 jars using a special device and roll them up. Turn over and let the salad cool completely. After sterilization, cucumbers will change color - they will become a little olive.

In winter, enjoy a piece of summer in jars. You can also add zucchini to this salad if you like it marinated.

Beans with vegetables - very tasty and satisfying

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

Ingredients:

beans - 0.5 kg
tomatoes - 0.5 kg
bell pepper – 0.5 kg
onions - 2 pcs. average
carrots - 2 pcs. average
chili pepper - optional (for spicy lovers)
salt - 1 tbsp. no slide
vinegar 9% – 80 ml
refined vegetable oil - 300 ml

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

The beans need to be soaked for several hours in advance so that they cook faster. The cooking time for the beans will depend on the type of beans. Therefore, it needs to be boiled separately after soaking until almost ready; there is no need to add salt. After this, the beans will cook with the vegetables for another 10 minutes, so take this into account when cooking.

Wash tomatoes, peppers, onions and carrots and pass through a meat grinder. In it vegetable puree add 1 tbsp. 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 you can pour it 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 and easy to prepare.

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

In contact with

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

Winter preparations: vegetable salads

In winter, it’s heartwarming to open a jar of handmade salad and serve it to the table. The recipes offered are time-tested, the recipes are skillfully selected, and they do not pose any health hazard. Such preparations are valuable because they retain all the useful substances to the maximum.

Zucchini salad for the winter: a delicious recipe

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

Prepare:

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

I grate peeled and seeded zucchini on a coarse grater, cut tomatoes into cubes, peppers into strips, and chop onions. I put all the vegetables in an enamel pan, salt to taste, season with spices, simmer, covered, for 10 minutes.
When hot, I put the vegetable mass into 0.5 liter jars, sterilize it for half an hour, and roll it up under the lids.

Vegetable salad with rice

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

You will need:

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

Grate the carrots on a fine grater and cut the peppers into slices.
Chop the onion into cubes and fry in a small amount of vegetable oil until golden.
Mix all the vegetables in a saucepan, add salt, sugar, rice, pour in tomato juice. Simmer until the rice is ready, stirring constantly.
Pack the salad into sterilized 0.5 liter jars, roll up, turn over, and 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 after making this preparation at least once, you will actually be convinced 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 disadvantage of the preparation is that it has a short shelf life, because it is prepared without sterilization, so stick a reminder on the jar about when it was prepared.

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

Chop carrots, bacon, eggplants, and peppers into cubes. Fry vegetables in heated vegetable oil for 10 minutes, add bacon.
Peel the skins from the tomatoes and chop finely.
Mix the tomato mass, thinly sliced leeks, chopped garlic, herbs and hot peppers with vegetables, salt, pepper, sprinkle with granulated sugar, simmer slowly for 35 minutes (do not cover the lid, let the excess moisture evaporate!).
Pack the lecho into washed jars, seal, and store in the refrigerator. Do not store for a long time!

Lazy treat

The proposed preparation does not sit for a long time and is eaten quickly.

Prepare:

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

Cut into rings (straws), pour in water to completely cover the workpiece, and place the saucepan on low heat.
Chop the onion into half rings, chop the garlic, fry in oil, add tomato paste. When the contents of the saucepan boil, combine the roast with the pepper, stir, add salt, sugar, and bay leaf. The cooking process will take 35 minutes, stirring frequently. Pour vinegar when finished cooking process, mix again, package in sterilized liter jars, sterilize for 10 minutes, screw.

My advice! If the tomato paste has a thick consistency, it can be diluted in a small amount of water.

Winter salad of tomatoes and sweet peppers

Cut 3 kg. tomatoes in slices, put half into a saucepan, adding 8 chopped garlic cloves and 8 sweet peppers cut into slices, cook for 10 minutes. Add the remaining tomatoes, 1 cup of sugar, a heaping tablespoon of salt, cook for half an hour, package in sterilized containers, and close.

Sweet pepper salad

The recipe will be appreciated by novice housewives, the preparation is simple, quick, without sterilization. There are no indifferent people who have tried it - they praise it and ask for the recipe for themselves.

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

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

Winter vegetable salad recipe

Required:

cucumbers, tomatoes, sweet peppers - 1 kg each;
onion - 0.5 kg;
9% vinegar - 1/2 cup;
sugar - 2 tbsp;
salt - 1 tbsp.

Pour a glass of water into an enamel saucepan, dissolve the salt, bring to a boil, add butter, sugar, vinegar.
Place prepared, randomly chopped vegetables into the hot marinade, mix, boil for 5 minutes, place in clean containers, wrap, and store in your apartment.

Vegetable salad with beans

Required:

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

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

Preparation of tomatoes with herbs

Tomatoes, onions, garlic, parsley are taken in any quantity.

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

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

Sweet peppers for the winter

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

It is advisable to use juicy, fleshy peppers, wash, select seeds, cut into slices, put in water and cook until tender, rub through a sieve.
Cut the tomatoes into slices, boil until soft, and wipe.
Chop greens and garlic.
Combine two masses: pepper and tomatoes, stir the puree, cook until thick. When finished, add salt, sugar, ground pepper, garlic, herbs, and butter. Fill liter jars while hot, sterilize for 45 minutes, screw on the lids.

Preparing eggplants and tomatoes for the winter

tomatoes - 4 kg;

eggplants - 2 kg;

sweet pepper - 14 pods;

hot pepper - 2 pods;

garlic - 200 gr;

sugar - 1 glass;

vegetable oil - 1 cup;

salt - 2 tbsp;

9% vinegar - 8 dessert spoons.

Grind the tomatoes in a meat grinder, or use a blender. Add salt, sugar, garlic and hot pepper minced 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 main mass, boil for 5 minutes, pour in vinegar, place in containers, and roll up.

My advice! Often preparations require a lot of garlic. Cleaning it in the usual way is a chore. That's why 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 peeled off easily and quickly, and does not stick to your hands.

Eggplants for the winter: the best recipe in oil

6 kg. Boil eggplants, put under pressure, cut into strips.
Roughly chop 700 grams of sweet pepper and onion.
Grate half a kilogram of carrots.
Pass 300 grams of garlic through a garlic press.
Combine all the vegetables together, pour in 0.4 liters of 9% vinegar and 1 liter of hot vegetable oil, mix.
Leave for 6 hours, stir occasionally, pack into jars, sterilize for 15 minutes, screw.

Winter beet salad

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

You will need:

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

Grate beets, carrots, and onions on a medium grater and fry each vegetable separately.
Pour boiling water over the peppers and tomatoes, remove the skins and cut the pulp into small cubes.
Mix all the vegetables together, add tomato paste, salt, sugar, vinegar, simmer for 45 minutes, stir occasionally.
When hot, place the salad in clean jars, roll up, and wrap overnight.

All mine for today preparations for the winter. Vegetable salads For a zealous housewife, this is a kind of food “airbag” that you can enjoy during the cold season and remember summer!

Many of us remember the times when canning salads was one of the few ways to preserve the taste of your favorite vegetables for your family to enjoy. delicious snack harsh Russian winters. Years go by, times change, and young housewives increasingly prefer frozen vegetables, but real modern housewives always make various salads for the winter to make life easier in the kitchen.

After all, you must admit that when you prepare the first and second, there is not always enough time to prepare the salad. And so, open a jar of pepper salad or eggplant salad, and a complete lunch is ready! Dear friends, I bring to your attention delicious salads for the winter, which I have been preparing for many years. All recipes have been personally tested by me and tested by my friends.

Here we will present both Soviet recipes that my mother and grandmother use, as well as modern recipes for preserving salads for the winter. If you have your own interesting recipes salads for the winter, please tell us about them in the comments.

"Moscow" salad for the winter from vegetables

I wrote how to prepare a “Moscow” salad for the winter from vegetables.

Salad with cabbage and apples for the winter

Cabbage, carrots, onions, peppers, tomatoes and apples - these ingredients combine perfectly with each other, and the result is delicious and beautiful salad. I’ll tell you even more - you can close this salad with cabbage and apples for the winter. Believe me, this preservation will pleasantly surprise all vegetable lovers. The salad can be served as an appetizer, or can be used as a side dish - it goes well with any meat dish. How to cook, see.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization - delicious home preparation, easy to prepare and accessible to everyone. You don't need much time for this recipe. You just need to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. How to cook, see.

Winter vegetable salad “Galya”

We cook very delicious salad from vegetables for the winter. Thanks to a large number preserved vegetables turn out very juicy and aromatic. It goes well with main courses of meat, poultry or fish. This vegetable appetizer will be an excellent addition to side dishes of potatoes, rice or pasta. Let's see how to cook.

Winter cucumber salad “Lady fingers”

This recipe has many advantages. Firstly, this cucumber salad for winter turns out to be very tasty. Secondly, it is prepared very simply and relatively quickly. Thirdly, not only medium-sized cucumbers, which are usually canned, are suitable for it: you can make such a salad from overgrown cucumbers for the winter. And fourthly, this preparation has a very beautiful and delicate name - “Lady fingers” (due to the shape of the cucumbers). How to cook winter salad from cucumbers “Lady fingers”, look.

Vegetable salad for the winter in Kuban style

This time I want to introduce you to a vegetable salad for the winter with eggplants and zucchini, as well as peppers and tomatoes. As you understand, this combination of ingredients is simply doomed to success! By the way, this preservation is called a vegetable salad for the winter in Kuban: that’s how it was written in my mother’s cookbook. So this recipe was tested in our family many years ago and is loved by everyone. Let's see how to cook.

Zucchini and cucumber salad with chilli ketchup

I present to your attention a new salad of zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the “golden mean” in the recipe and added vegetables 50/50. The recipe for a salad of zucchini and cucumbers is quite simple, but in order for the cucumbers and zucchini to be crispy when finished, you need to tinker with sterilizing the jars with the preparations. See recipe with photo.

Bell pepper salad for the winter with carrots

I really love simple canning - when the ingredients are available, and the cooking process itself is quite easy, and the end result is tasty and very appetizing. The recipe for bell pepper salad for the winter with carrots, which I want to tell you about, is just like that. It’s truly a pleasure to prepare – without sterilization, simply and quickly. See recipe with photo

Cabbage salad for the winter “Ryzhik”

A simple and tasty winter salad from cabbage “Ryzhik” (without sterilization), all fans will like it winter preparations. Recipe with step by step photos you can see .

Tell me, do you close cucumber salad for the winter? I really like this idea: open the jar and you have an excellent snack or delicious side dish. There are quite a lot of recipes for such preservation, but this year I decided to start with a salad of cucumbers, onions and dill for the winter with the funny name “Gulliver”.

I really liked that the process is simple, and although the cucumbers need to infuse for 3.5 hours, all other steps do not require much time. In addition, this cucumber and onion salad for the winter is without sterilization, which also greatly simplifies the recipe. You can see how to prepare a cucumber salad for the winter with “Gulliver” onions.

Zucchini salad for the winter with tomato paste and garlic

If you like simple blanks zucchini for the winter, then you will certainly like my winter zucchini salad with tomato paste and garlic. The beauty of this winter zucchini salad recipe lies in its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

Eggplant salad for the winter with rice

Let's prepare an eggplant salad for the winter with rice, and the company of proud eggplants and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. This winter salad with rice and eggplant is an excellent appetizer and a complete vegetable dish. Especially a winter eggplant salad for the winter with rice will be relevant during Lent: you just need to heat the contents of the jar and a hearty lunch is ready! Recipe with photo.

The famous “Latgale” cucumber salad for the winter

If you need a simple and tasty recipe for cucumber and onion salad for the winter, then be sure to pay attention to this “Latgale” cucumber salad. There will be nothing unusual in the preparation itself; everything is quite simple and quick. The only point: the marinade for this Latgalian cucumber salad includes coriander. This spice gives the salad a special taste, highlighting the main ingredients very well. You can see the recipe with photos.

If you are looking light salad cucumbers for the winter, then this recipe is exactly what you need! Marinated cucumber salad for the winter with bell peppers, carrots and onions will satisfy even the most sophisticated fans of seasonal preserved cucumbers. I am sure that this winter cucumber salad in jars will be very popular: it turns out both beautiful and very tasty. Look at the recipe with photos.

Cauliflower salad for the winter with bell peppers and onions

How to prepare cauliflower salad for the winter with bell peppers and onions (recipe with step-by-step photos), I wrote .

Eggplant salad for the winter “Autumn”

You can see how to prepare an “Autumn” eggplant salad for the winter.

Green tomato salad for the winter “Tsvetik seventsvetik”

Recipe for green tomato salad for the winter “Tsvetik seven-flowered”, you can see .

A very tasty and spicy zucchini salad will appeal to all fans of sweet and sour marinades. The zucchini in the salad turns out crispy, despite the fact that they have slightly lost their brightness green color after heat treatment. Recipe with step-by-step photos .

You can see the recipe for the famous Uncle Bens zucchini salad.

Cucumber salad for the winter in Georgian style

I wrote how to prepare a cucumber salad for the winter in Georgian style.

Eggplant salad for the winter “Vkusnotiischa”

I have been using this recipe for eggplant salad for the winter for several years now, and every time I am very pleased with the result. Firstly, I like the way of preparing this blueberry salad - it’s simple and fast enough, there is no sterilization, and preparing the ingredients does not take much time. Secondly, the salad turns out to be very bright and appetizing, so you can safely offer it not only to your family, but also to your guests. See recipe with photo.

Beetroot salad for the winter “Alyonka”

A very tasty and simple beet salad for the winter with a beautiful Russian name “Alenka” will appeal to all fans of not only beets, but also vegetable salads. Check out the recipe .

Winter vegetable salad “Beware, vodka!”

A very simple and tasty winter salad that will appeal to all fans of classic preserves. Simple and convenient proportions, a balanced amount of spices and vinegar make this salad one of the favorite types of preserves among my many relatives. Recipe with step by step photos.

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