Recipes for winter vegetable salads. Salads for the winter: “Golden recipes

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 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.

IN large saucepan add chopped tomatoes, 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 feast on 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 delicious recipe 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; in half-liter jars, just put a little of everything: a few pieces 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.

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It is very difficult to imagine a winter table without delicious salads from jars. In order to provide yourself with vegetable salads in winter, you need to try hard summer time.

Winter vegetable salads- This is practically the most common type of preparation for the winter. On this page you will find the most delicious salads for the winter. Only the best recipes. After the recipe there will be a detailed video cooking instruction.

You can preserve any vegetables, the main thing is to combine them correctly and in the right proportions. Aromatic herbs and spices will help flavor the vegetables in the jar and make an unusual marinade. In addition to traditional lecho, there are many salad recipes various types and consistency. They are quite simple to prepare, and the products are very affordable in the summer.

Beans with vegetables in their own juice. Preparations for the winter.

Nutritionists have proven that constant consumption of beans in any form contributes to good health and even lift your spirits. And it’s not surprising, because this legume plant contains everything important for the balanced functioning of our body: healthy carbohydrates, many vitamins, starch. Beans are included in the list of 15 most healthy products! Try to cook dishes based on it more often, and even better, prepare a wonderful preparation for the winter - beans with vegetables in their own juice. You will be able to enjoy the healthiest dish all year round!

like this canned beans can be served just like that, as an appetizer, side dish, or added when preparing to salads, soups, stews, sautés, and so on. There are many ways to preserve beans for the winter; this recipe is simple, plus it has an amazing taste.

You will need:

• 5-6 table. l. – 9% vinegar
• 1.2-1.3 kg – beans (white or red, you can mix)
• 300 ml – vegetable oil (refined)
• 600-650 g – onions
• 850 g – carrots
• to taste – peppercorns (allspice and black)
• bay leaves
• rock salt
• carnation

Preparation:

1. Pour cold water over the beans, leave to stand for 10-12 hours, or overnight. Drain the water, rinse the beans, boil until full readiness, but try not to overcook it.

2. Cut the carrots into thin circles, the onion into half rings.

3. Heat the oil in a saucepan and fry the vegetables over maximum heat until soft – about 20 minutes.

4. Add beans, stir, simmer, but do not overcook - no more than 7 minutes. After this, add spices, vinegar, and salt to taste. Boil the vegetable mixture for 5 minutes, stirring occasionally.

5. Immediately place the beans into prepared half-liter jars. Let it sterilize for 15 minutes. Roll up the lids, turn the jars over, leave to cool, wrapped in a cloth.

Beans with vegetables in their own juice turn out so delicious that they can even be served on a holiday table. Prepare delicious useful preparations for the winter, bon appetit!

Video: Beans with vegetables in their own juice for the winter.

Photo: The most delicious vegetable salad for the winter

Preserving vegetables for the winter is one of the most effective ways to significantly save money on food in the winter. There are many ways to preserve seasonal vegetables for use during the cold season. I would like to suggest using one of the most simple ways closing the salad of cucumber, tomato, pepper and onion in almost the same condition as we have it on the table now.

To do this you will need the following ingredients:

• a kilogram of tomatoes, preferably a meaty variety;
• a kilogram of cucumbers, maybe even greenhouse ones;
• kilogram of bell pepper;
• kilogram of onions;
• two large carrots;
• a bunch of dill and parsley, or one bunch of your choice.

Preparing the salad is very simple and similar to cutting regular salad, so all ingredients, except carrots, need to be cut as you like. Tomatoes in small slices, onions in half rings, cucumbers in circles or halves. Pepper along the peppercorn, or across it in circles. Only carrots need attention Special attention so that it decorates the salad. You need to cut it into long and thin strips, like in “ Korean carrots” using a vegetable cutter, which I assume is in any kitchen. Lastly, cut the dill and parsley.

Now the salad needs to be seasoned with a dressing suitable for long-term storage. For it we will need one hundred and fifty grams of vinegar 9% and refined vegetable oil. A glass of sugar containing two hundred and fifty grams and two tablespoons of salt. Pour all this over the salad and leave it to marinate for at least six hours, and at most all night, until the morning.

Such proportions of salad usually require nine and sometimes ten half-liter jars, which must be prepared in advance. They must be thoroughly washed and steamed. The lids for this salad can be either plastic suction lids or classic iron ones, which can be rolled up with a machine. The taste of the salad does not change depending on the lid option.

Place the marinated salad on medium heat and bring to a boil. Distribute the entire mass into prepared jars and seal with lids. If the banks were rolled up iron lids, then we turn the jars over, and if they are plastic, then we put them vertically and wrap them in a warm blanket until they cool completely.

This salad is stored not only in the cellar, but also in any cool place in the apartment. Moreover, without changing the taste at all throughout the entire storage period. So it’s very important to close this salad as soon as possible more cans, will always come in handy.

Video: Canning for the winter.

Salad with eggplants and peppers for the winter.

To prepare this dish, you first need to wash 1 kg of eggplant, bell pepper, zucchini and carrots. It is optimal to leave these vegetables in cold water for a couple of hours to make it easier to remove all contaminants. Vegetables need to be cut into thin half rings, peppers must first be pitted, and carrots must be coarsely grated. All vegetables are placed in a deep pan, sprinkled with a small amount of chopped parsley and dill on top.

A thick sauce for this dish is prepared separately. For it, you need to peel and grind 2 kg of ripe red tomatoes using a blender or meat grinder. 100 grams of non-concentrated table vinegar is added to the resulting tomato mass. Everything is mixed and added to the vegetables in the pan.

Separately mix 300 grams of vegetable oil with 150 grams of granulated sugar and 50 grams of salt. Seasonings are also added there to taste, you can use chopped garlic, allspice, coriander, black pepper. The mixture is sent to the remaining ingredients, everything is mixed and simmered over low heat for 50-60 minutes. The finished salad is placed in small jars and rolled up for long-term storage.

Video.

Cauliflower salad for the winter.

This dish is easy to prepare, but quite unusual in quality. winter harvesting. To prepare, you first need to wash and peel 2 kg of cauliflower; it is cut into small, neat pieces. 300 grams of bell pepper are cut in the same way. Tomatoes in an amount of about 1 kg are crushed using a blender, while the peels do not need to be removed from them; if necessary, pass through the blender 2-3 times.

All vegetables are combined and simmered on low heat for 15 minutes. Separately prepare a dressing from 200 grams of vegetable oil, 100 grams of sugar, salt to taste, a couple of cloves of chopped garlic, a bunch of dill, passed through a blender. After the specified time, all components are mixed and held on fire for another 15-20 minutes. The finished salad is distributed into jars and sent to a cool place.

Video.

There are many recipes for preparing cabbage for the winter. But you always want to try a new, hitherto unknown recipe for cooking cabbage.

The recipe below is not only great snack, but also a side dish for boiled sausages and sausages.

Behind festive table or during an extended family dinner, none of the gathered people will remain indifferent to the cabbage prepared according to this recipe.

Such a tasty side dish does not require additional food additions, unless it is hot boiled potatoes.

Ingredients needed to prepare pickled spicy cabbage with carrots and sour apples:

1. White cabbage – 3 kg

2. Fresh carrots – 800 g

3. Sour apples – 1 kg

4. Garlic – 150 g

5. Granulated sugar – 250 gr

6. Vegetable or olive oil – 250 g

7. Ground red pepper – 10 g

8. Allspice – 10 peas

9. Bitter black pepper – 10 peas

10. Bay leaves – 6 pcs.

11. Fine iodized salt – 100 g

12. Apple vinegar – 100 g

13. Mineral water, always without gas – 1 l

14. Enameled bowl – 3 pcs.

Steps for preparing pickled spicy cabbage with carrots and sour apples:

1. Wash the cabbage, remove damaged and diseased leaves. Cut the stalk from the cabbage. Chop the cabbage finely. Place in prepared enamel bowl.

2. Wash the carrots, peel and grate. Place in an enamel bowl.

3. Wash the sour apples. Peel the skin, remove the seeds and cut off the tail. Grate and add to the bowl with the carrots.

4. Peel and wash the garlic. Chop with a knife or using a garlic press and place in an enamel bowl.

5. Prepare the marinade: mix water, granulated sugar, salt, peppercorns and bay leaves in a saucepan. Bring to a boil for high fire and add vinegar and vegetable or olive oil.

6. Place the cabbage, garlic, carrots and apples prepared for cooking into a large enamel pan with a capacity of five liters. Mix all products thoroughly. Pour hot boiling marinade over them and leave to cool at room temperature.

7. If desired, the person cooking can transfer the pickled spicy cabbage with carrots prepared according to this recipe into sterilized glass jars and cover with lids, or leave them in the pan and place them in the refrigerator. The cabbage can be eaten the next day after it has been chilled in the refrigerator for a day.

Video. Very tasty recipe.

Salads for the winter from sweet peppers.

What could be tastier than regular and aromatic lecho in winter? Yes, practically nothing. Preparing any salad for the winter with the addition of sweet peppers is already an amazing and tasty dish, both separately and as a side dish to main dishes.

The fastest and easiest recipe for lecho for the winter.

For quick and delicious lecho you will need the following ingredients:

1) 3 kg of sweet fleshy pepper (it is advisable to take a square-shaped pepper)

2) 3 kg of ripe juicy tomatoes

3) 2 kg of onions

7) Allspice and black pepper

8) Bay leaf

9) Sunflower oil

Preparing the salad is quite quick, so it is best to prepare jars in advance in which the wonderful salad will be stored.

Wash and cut the peppers and tomatoes. Usually, in order not to spend a lot of time cutting tomatoes, they are passed through a meat grinder. And the pepper is cut into strips, the size you like. If there are onion lovers, you can cut it into large rings, but if the onion is needed only for taste, you need to cut it into half rings.

Place the tomatoes in a saucepan and place on low heat, then add Bell pepper and onions. Mix everything and turn up the heat; as soon as the vegetable mixture boils, turn down the heat and add salt, sugar, and sunflower oil. The salad should be boiled for 10 minutes, at the very end, when the pepper has become soft and the onion is transparent, add vinegar and spices.

Place the lecho into jars and roll up.

This salad does not specifically indicate required amount sugar, salt, oil and vinegar. All this is deliberate, since every person likes a certain taste, someone likes more sugar, some use less vinegar or oil, so these ingredients must be added according to your own taste.

Honey is often added to this salad instead of sugar, resulting in a tender and aromatic salad with bell pepper.

Video: Recipe for delicious lecho for the winter.

Recipe: Sweet pepper adjika photo

This incredible preparation of sweet peppers, which is popularly called adjika, is prepared quickly, but its only drawback is that it must be stored in the refrigerator.

To prepare you will need:

1) 3kg sweet red pepper (red pepper only)

2) 500 g garlic

3) 250 grams of hot red pepper

4) 16 tablespoons of sugar

5) A glass of vinegar

Of course, the ingredients are quite unusual at first glance, but the result will become a favorite dish for the whole family. If there are small children in the house, this dressing is best prepared without hot pepper.

Wash the pepper, then remove all the stems and seeds and grind in a meat grinder along with the peeled garlic. If you want to add hot pepper to the meat grinder.

Once the mixture is ready, it turns out to be a gorgeous thick and rich red color, add sugar and vinegar to it, mix everything well and put it in jars and put it in the refrigerator. Of course, this recipe bears little resemblance to a salad, but winter time it can be used not only as adjika, but also as a dressing for any salad, for example cabbage. Sometimes one tablespoon of such adjika is perfect as a flavorful mixture for borscht or cabbage soup. The rich aroma of pepper and garlic will be a great summer memory.

Video.

Bell pepper salad “Traffic Light” for the winter.

To please yourself and surprise your household, you can and even need to prepare the “Traffic Light” salad. It's easy and simple to prepare.

Required ingredients:

1) Sweet red pepper 2 kg

2) Sweet yellow pepper 2 kg

3) Sweet Green pepper 2 kg

4) Tomatoes 1 kg

5) Onion 1 kg

9) Sunflower oil 300-400 grams

Wash and peel all peppers, removing seeds. Then cut, you can into rings or half rings, but for effectiveness it is best to cut into large cubes. Cut the onion into half rings and mince the tomatoes.

Pour the tomatoes into a saucepan, add peppers and onions, bring everything to a boil and let simmer for 10-15 minutes over low heat. Once the onion becomes translucent, add oil, sugar, vinegar and salt. Boil for another 5 minutes and roll into sterilized jars.

This salad can be eaten as a separate dish, added to soups, or used as a side dish for potatoes or meat.

Bell peppers are a storehouse of vitamins that are perfectly preserved even during cooking, because the addition of vinegar preserves the vitamins inside the vegetable and helps them last all winter.

Pepper salad can have various additional ingredients, for example, cabbage, then it is best to put red or dark green pepper, then the finished salad will look more impressive, since cabbage loses its natural color.

Zucchini salads for the winter.

Autumn is rich in harvest. Sometimes there is so much of it that you can’t eat it all at once, so it’s best to process some of it and store it for the winter.

Everyone, or almost everyone, plants zucchini. But not everyone knows how to make zucchini preparations.

How can you use zucchini?

There are a lot of varieties of zucchini, but not all of them can be used for the same preparation. For example, when preparing squash caviar, tender zucchini gives a lot of water, so it is better to make baby puree from it, and yellow squash looks beautiful in a marinade and is preserved perfectly in it. It can also be added during the pickling of tomatoes and cucumbers, making a beautiful assortment in a jar.

You can also prepare different varieties of zucchini in one jar using mustard or horseradish, tomato juice, and you can also make very tasty salads from zucchini. You need to use your imagination to make it happen good marinade– and the squash dish, placed on the table in winter, will become a reminder of summer.

Delicious pickled zucchini for the winter.

This is the simplest recipe: wash the zucchini, cut it beautifully, as you like - into cubes, circles, etc. It’s better to take young zucchini, then you don’t need to peel them, but it’s better to remove the pulp in the very middle. It can be used to prepare caviar. Jars must be sterilized.

The calculation is based on liter jar. So, put the zucchini in, sprinkle with chopped garlic and mustard seeds and pour boiling water over it, then cover with a lid and let the water cool. Drain the water and make the marinade: 1 tablespoon each of salt, sugar, vinegar 9%; If you like it spicier, you can add more vinegar. Boil, add black pepper on the tip of a knife and pour brine into the zucchini preparation, screw on the lid, turn over and wrap. Leave until completely cool.

Video.

It can be made from fried vegetables, or boiled, depending on your preference. For children, it is better, of course, to boil vegetables.

We take everything in equal proportions. If the zucchini is old, it is better to peel off the skin. We pass the vegetables through a blender; it is better to fry them already spinned, then the caviar will be slightly crispy. First we fry the onion, add carrots to it, followed by celery root and bell pepper, and only then the zucchini, it is tender and fries quickly. The last thing to add to the caviar is a tomato, crushed into puree. Here you can experiment: some people like more, and some less, tomatoes in caviar. It is best to cook squash caviar in a cauldron, but if you don’t have one, then a frying pan or thick-walled saucepan will do.

Once the caviar is ready, you can add salt and pepper to taste. The best proportion for squash preparation-caviar per liter: a tablespoon of salt, sugar and half a tablespoon of vinegar 9%.

The caviar is placed in sterilized jars, and the jars are placed in a pan of water for further sterilization. You need to sterilize squash caviar half an hour after the water starts boiling.

Next step: screw the lids on the jars completely, turn them over and wrap them until they cool completely.

In winter, zucchini preparations will delight you at the dinner table.

Video. Squash caviar for the winter.

Summer and autumn are the best time to start canning, because fresh vegetables straight from the garden contain much more vitamins than winter greenhouse vegetables. Yes and taste qualities They are far better. Canned salads besides, they will always help you out if guests unexpectedly appear on the doorstep or if you just want to take a break from daily cooking. We present you some interesting recipes for “quick” homemade preparations. All salads, as can be seen in the photo, look extremely appetizing. And how delicious they are! Among other things, they are very easy to prepare, and therefore will be a great success, even if you are not at all a pro at canning.

Three components of salad

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

What you will need:

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

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

Classic vegetable salads

Tomato-cucumber mix

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

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

Tomato and cucumber salad for the winter

Cooking steps

1. Cut the onions, tomatoes, peppers into slices and chop by turning through a meat grinder.
2. Cut the cucumbers into circles about 2 cm thick.
3. Place the mixture in a saucepan, let it boil and 10 minutes. cook.
4. Add cucumbers, pour in oil. Don't forget also about sugar (80 g) and salt (1.5 tbsp). Mix well.
5. Place on the stove and, allowing the vegetable mixture to boil, cook for 10 minutes. Add vinegar and pressed garlic. After this, leave to cook for another 10 minutes.
6. Place the prepared salad in jars (pre-sterilized) and roll up.

Mix of eggplants and zucchini

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

• 10 pieces of zucchini;
• 10 pieces of eggplant;
• 1 piece hot red pepper;
• 10 pcs white onions;
• 5 cloves of garlic;
• 8 carrots;
• 10 g tomatoes;
• fresh cilantro;
• 5 tbsp. vinegar 9%;
• sugar (3 tbsp), salt (1 tbsp).

Preparing lettuce and eggplants and zucchini

Cooking steps

1. Cut the eggplants and peeled zucchini into round slices.
2. Heat the oven to 200°C. Place the eggplants and zucchini on a parchment-lined baking sheet. Salt and sprinkle vegetable oil. Bake for 10 minutes.
3. Chop the onion into cubes and fry. Grate the carrots, previously peeled, on a grater (large) and place in a frying pan with the onions. Fry until soft.
4. Grind the already peeled tomatoes through a meat grinder. Then pour the resulting tomato mass into a heat-resistant bowl and cook.
5. When the mixture boils, add garlic, cilantro, salt and sugar, crushed hot pepper, pressed through a press.
6. Boil for a few minutes, then add vinegar. Next, you will need to reduce the heat and continue to cook the vegetables for a few more minutes.
7. Place the prepared salad in sterile jars (alternating a mixture of carrots and onions - zucchini and eggplant - sauce). Sterilize and roll.

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

Original vegetable salads

For piquancy, the salad often includes garden and forest products - fruits, berries, mushrooms. Do you want to surprise your guests? unusual dish? Here's a couple good recipes. Of course, with a photo.

Fruit and pepper salad

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

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

Do not cut the peppers for the salad too finely.

Cooking steps

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

Salad with physalis

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

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

Remember that all jars for preparations must be sterile

Cooking steps

1. Cut the onion into fairly thin rings, and the remaining vegetables into strips.
2. Sauté the onion and pre-chopped garlic, then add carrots, peppers, and tomatoes. Fry the mixture for about 5 minutes.
3. Then pour the juice over the vegetables. The dish will turn out more aromatic and without unnecessary sweetness if you use freshly squeezed juice rather than packaged juice. Add physalis, sugar (50 g), salt (40 g). Mix well.
4. Boil for about 40 minutes. Pour into sterile jars.

Important! Canned salads must be stored in a cool place. If the house is hot, put them in the refrigerator.

So that the preparations turn out successful and are preserved for a long time, you need to consider the following recommendations:

• Wash all vegetables, fruits and other ingredients thoroughly before cooking.
• Make sure that the cans for sealing canned food are intact - there should be no defects on them (including small chips on the neck - inspect it carefully).
• Fill the jars to the top. The air remaining on top causes oxidation and loss of valuable substances from vegetables and fruits.
• Jars with salads made from carrots, cabbage, and tomatoes should be cooled quickly after seaming so that the vegetables do not have time to become too soft. The best place for this purpose - a cool underground or just a place in the shade in the open air.
• If you roll up salads while hot, sealed jars should be cooled upside down (lid down).
• Canned food “does not like” heat and sudden temperature changes. The suitable temperature for storing them is no higher than 20 °C, the ideal place is a cellar or underground.

Don't miss the opportunity to stock up on an arsenal of excellent vitamin salads. With them, neither the cold winter nor seasonal epidemics will be scary. With them, you don't have to rush around the kitchen, trying to figure out what to whip up for your kitchen. a quick fix, if guests suddenly show up. Open another jar of carefully made homemade preparations, and eat with pleasure and health!

Vegetable salad for the winter: video

Preparing salads for the winter: photo

The canning season is a favorite and troublesome time for real housewives. Procurement for future use is made at a time when all vegetables are as accessible and tasty as possible. They are simply chock full of vitamins, minerals, useful substances. There are all kinds of salad recipes for the winter, taking into account a variety of taste preferences. And of course, canned food prepared with your own hands is much more pleasant to eat. In the cold winter, they diversify the diet and give a lot of positive emotions. The aroma of this salad will remind you of warm summer and generous autumn. Significant time savings are also important, very significant during everyday work. After all, you just need to open a jar with an amazingly bright and unusually aromatic salad.

The five most commonly used ingredients in recipes are:

This food will captivate with its versatility, serving as an independent dish or as a side dish. It is enough to cook meat, fish, seafood, and serve them with salad. The simplicity and benefits of such products, consumed every day, are undeniable. But a salad prepared for future use is also perfect for special holiday occasions. homemade. Bright vegetables would be quite appropriate: red bell pepper, green cucumber, pink tomato, white or cauliflower, purple eggplant. The composition may depend solely on the wishes and preferences of the owners.

• 100 g carrots
• 100 g onions
• 100 g apples
• 100 g bell pepper
• 30 g garlic
• 30 g fresh hot pepper
• 50 g tomato paste
• 100 ml vegetable oil
• 70 ml 9% vinegar
• 10-15 g salt
• 100 g sugar
• ground black pepper to taste

Cooking method:

This is one of best recipes canned salads for those who love Tatar cuisine. To prepare it, zucchini needs to be cut into cubes. Peel carrots, onions, bell and hot peppers, apples, grind in a blender or mince. Add salt, sugar, tomato paste, vinegar, oil, mix and put on fire. Simmer after boiling for 20 minutes. Add chopped garlic and ground black pepper, simmer for another 10 minutes. Place the zucchini into the boiling vegetable mixture and simmer for 10 minutes, stirring. Place the salad canned according to this recipe into sterilized jars, roll up, turn over and wrap until cool.

Salad “Tatar Song” with eggplants.

Ingredients:

• • 2 kg eggplants
  • 100 g carrots

• 100 g onions
• 100 g apples
• 100 g bell pepper
• 50 g garlic
• 1 liter tomato juice
• 100 ml vegetable oil
• 100 ml 9% vinegar
• 100 g sugar
• 30-50 g salt

Cooking method:

Peel the eggplants, cut into medium cubes, soak in salted water for 20 minutes, then squeeze. Grind the apples and other vegetables (except garlic) using a blender or mince. Add tomato juice, oil, salt, sugar, vinegar to the vegetable mass, bring to a boil, simmer for 15-20 minutes. Add chopped garlic and eggplants, simmer everything together for another 20 minutes. Place the delicious canned salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 2 kg tomatoes
• 400 g carrots
• 400 g onions
• 400 g bell pepper
• 150-200 g rice
• 150 ml vegetable oil
• 100-150ml water
• 50 ml 9% vinegar
• 50 g sugar
• 30-50 g salt
• Bay leaf
• ground black pepper to taste

Cooking method:

Boil the rice until half cooked. Peel the tomatoes and chop them. Cut the carrots into strips or grate them on a coarse grater. Cut the bell pepper and onion into half rings. Pour oil into a saucepan, add onion and sauté over low heat for 5-7 minutes, do not fry. Add carrots and peppers, simmer for another 5-7 minutes. Add rice, stir, add tomatoes and simmer covered for 30 minutes at low simmer, adding water if necessary. Add salt, sugar, spices, simmer for 5 minutes. Pour in vinegar and stir. Place the hot salad into prepared jars, roll up and wrap until cool.

Ingredients:

• 1 kg cucumbers
• 250 g tomatoes
• 150 g apples
• 150 g carrots
• 150 g onions
• 50-70 g plums
• 20 g garlic
• 20 g fresh hot pepper
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 70-100 g sugar
• 30-50 g salt

Cooking method:

For this recipe for a delicious canned salad, cucumbers need to be cut into slices about 0.5 cm thick. Pass the remaining vegetables, apples and plums through a meat grinder or grind in a blender. Add salt, sugar, butter to the vegetable mixture, bring to a boil and simmer for 10-15 minutes. Place cucumbers into the boiling mixture and simmer for 10-15 minutes. Pour in vinegar, simmer for another 5 minutes. Place the salad in prepared jars, roll up, turn over and wrap until cool.

These photos show canned salads prepared according to the recipes presented above:

Salad with beans and vegetables.

Ingredients:

• 1 kg tomatoes
• 500 g beans
• 500 g carrots
• 500 g onions
• 500 g bell pepper
• 250 ml vegetable oil
• 30 g salt
• 50 g sugar
• 50 ml 9% vinegar

Cooking method:

To prepare this delicious canned salad, you need to boil the beans until tender. Chop the onion, carrots and pepper. Cut the tomatoes into slices, simmer covered for 2 minutes, then rub through a sieve. Fry onions and carrots in oil. Add bell pepper and fry for 5 minutes. Add boiled beans and mashed tomatoes, simmer everything together over low heat for 30-40 minutes. Add salt, sugar, vinegar, simmer for another 5 minutes. Place the hot salad in jars, roll up, turn over and wrap until cool.

Korean vegetable salad.

Ingredients:

• 1 kg cabbage
• 1 kg eggplants
• 100 g carrots
• 100 g garlic
• 20-30 g fresh hot pepper
• 70 ml 9% vinegar
• 100 ml vegetable oil
• 20-30 g salt
• 5-7 g spices for Korean carrots

Cooking method:

Before canning this salad, the eggplants must be completely blanched in boiling salted water for 3 minutes. Then squeeze under pressure and cut into strips. Shred the cabbage. Grate the carrots on a Korean vegetable grater. Pass the garlic through a press. Hot peppers grind. Mix all the vegetables, add salt, spices and vinegar. Heat the oil in a frying pan and pour hot but not boiling oil over the vegetables, add vinegar, leave to marinate for 2 hours. Then put the salad in sterilized jars. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 20-25 minutes. Roll up, turn over and wrap until cool.

As you can see in the photo, this canned lard looks very appetizing:

STEP #1
STEP #2

STEP #3
STEP #4

STEP #5
STEP #6

Ingredients:

• 1 kg tomatoes
• 300 g beans
• 150 g onions
• 150 g carrots
• 70 ml vegetable oil
• 50 ml 9% vinegar
• salt and ground black pepper to taste

Cooking method:

Pour cold water over the beans and leave for 5 hours. Then add fresh water and boil until tender. Peel the tomatoes and chop them. Grate the carrots on a coarse grater. Finely chop the onion. Heat oil in a saucepan, fry onions and carrots for 7-10 minutes. Add tomatoes and ground black pepper, simmer over moderate heat, covered, for 10-15 minutes. Place boiled beans in a saucepan, add salt and simmer for 20 minutes. Pour in vinegar, stir and remove from heat. Place the prepared canned salad for the winter in sterilized jars, roll it up, turn it over and wrap it until it cools.

Ingredients:

• 1.5 kg tomatoes
• 500 g beans
• 500 g carrots
• 500 g bell pepper
• 100 ml vegetable oil
• 70 ml 9% vinegar
• 100 g sugar
• 30 g salt
• ground red and black pepper to taste

Cooking method:

To prepare this one of the most delicious canned salads, the beans need to be boiled until tender. Pass tomatoes, carrots and bell peppers through a meat grinder. Place the vegetable mass in a saucepan with heated oil, bring to a boil and simmer for 15-20 minutes. Place boiled beans into the boiling mass, add salt, sugar, spices, simmer for another 1 5-20 minutes. Pour in vinegar, stir, bring to a boil and remove from heat. Place the hot salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 1 kg green beans,
• 1 kg tomatoes
• 500 g bell pepper
• 500 g carrots
• 500 g onions
• 100 ml vegetable oil
• 35 ml 9% vinegar
• 30 g salt
• 40 g sugar

Cooking method:

Remove the tails from the beans, cut into pieces 3 cm long. Cut the bell pepper into large strips, tomatoes into slices, carrots into slices, onions into half rings. Place all the prepared vegetables in a saucepan, add oil, simmer covered for 20 minutes. Add salt, sugar and vinegar, simmer for another 7-10 minutes. Place the hot salad from canned vegetables into sterilized jars, roll up, turn over and wrap until completely cooled.

Below is a selection of photos for salad preservation recipes:

Bell pepper salad with vegetables and rice.

Ingredients:

• 1 kg bell pepper
• 500 g onions
• 300-400 g carrots
• 200 g rice
• 1 liter tomato juice
• 200 ml vegetable oil
• 50-60 g salt
• 50-60 g sugar

Cooking method:

Cut the bell pepper into strips, dice the onion, grate the carrots. Pour boiling water over rice for 20 minutes. Fry the onion in oil. Add carrots and bell pepper, simmer for 2 minutes. Pour in tomato juice, add rice, salt and sugar, simmer until the rice is ready, stirring occasionally. Place the canned vegetable salad in jars, roll up, turn over and wrap until cool.

Bell pepper salad with vegetables.

Ingredients:

• 2.5 kg red bell pepper
• 1 kg carrots
• 1 kg tomatoes
• 1 kg onions
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 100 g sugar
• 45 g salt
• Bay leaf
• black peppercorns

Cooking method:

Chop all the vegetables as desired, add the rest of the ingredients, leave for 8-10 hours. Stir from time to time. Then put the mixture on the fire, bring to a boil and simmer for 10 minutes. Place the canned vegetable salad prepared according to this recipe into sterilized jars, cover them with lids and sterilize: 0.5 liter jars - 10 minutes, 1 liter - 15 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

• 1 kg bell pepper
• 1 kg dense plums
• 1 kg apples
• 200 g onions
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 50 g sugar
• 30-40 g salt
• black and allspice to taste

Cooking method:

Cut the plums in half, remove the pits. Core the apples and cut into slices. Cut the bell pepper and onion into half rings. Combine the prepared products, add salt, sugar, vinegar, vegetable oil, mix and leave for 2 hours to release the juice. If not enough juice has been released, pour in 100-150 ml of water or apple juice. Put the mixture on the fire, add spices, bring to a boil and simmer for 10-15 minutes. Place the hot salad, canned for the winter according to this recipe, into sterilized jars, roll it up, turn it over, and wrap it until it cools.

Ingredients:

• 1 kg bell pepper
• 20 g garlic
• 20 ml apple cider vinegar
• 100 ml vegetable oil
• 10 g salt
• 10 g dried Italian herbs
• ground black pepper

Cooking method:

To preserve salad for the winter according to this recipe, you need to remove seeds from the peppers and cut each into 4-6 pieces. Combine salt and dried herbs, add half of the chopped garlic. Place the peppers on a baking sheet, sprinkle with the prepared mixture, pour over oil, and bake in an oven preheated to 100°C for 50-60 minutes. Turn over once. Finely chop the remaining garlic. Place hot pepper in a sterilized jar, sprinkle with garlic and ground pepper. Pour hot oil from a baking sheet, pour in the bite and immediately roll up. Wrap until cool. Store in a cool place.

Ingredients:

• 700-800 g bell pepper
• 30 g garlic
• 10 g salt
• 50 g sugar
• 30 g dill
• 45 ml 9% vinegar
• vegetable oil for frying

Cooking method:

Products shown are for a 1 liter jar. Before making such a canned salad, bell peppers must be thoroughly washed, dried and fried whole in vegetable oil until soft. Place in a sterilized jar, sprinkle with chopped garlic and dill, add salt, sugar and vinegar. Pour boiling water to the top. Roll up the jars and wrap them until they cool completely.

These photos show how to preserve salads for the winter according to the recipes presented above:

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STEP #3
STEP #4

STEP #5
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STEP #8

Cauliflower salad with vegetables.

Ingredients:

• 500 g cauliflower
• 400 g zucchini
• 250 g tomatoes
• 300 g carrots
• 300 g bell pepper
• 30 g garlic
• 50 ml chili ketchup
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 15-20 g salt
• 30-40 g sugar

Cooking method:

To make this one of the best canned salads cauliflower need to be disassembled into inflorescences and washed thoroughly. Cut the zucchini into cubes, the pepper into strips, and grate the carrots. Pass the tomatoes through a meat grinder and boil slightly. Place all prepared vegetables in a saucepan, add vegetable oil, ketchup, salt and sugar, simmer over low heat for 20-25 minutes. Add garlic and vinegar, passed through a press, simmer for another 5 minutes. Place the hot salad in sterilized jars, roll up, turn over and wrap until cool.

Cauliflower in tomato-vegetable sauce.

Ingredients:

• 2 kg cauliflower
• 1.2 kg tomatoes
• 200 g bell pepper
• 50 g garlic
• 100 g parsley
• 50 g salt
• 100 g sugar
• 100 ml 9% vinegar
• 100 ml vegetable oil

Cooking method:

Disassemble the cabbage into inflorescences, blanch for 2 minutes in boiling salted water (10 g of salt per 1 liter of water). Grind tomatoes, bell peppers and garlic through a meat grinder or chop using a blender. Put the vegetable mass on the fire, add vegetable oil, salt, sugar, bring to a boil, simmer for 10 minutes. Add chopped greens, cabbage, vinegar, simmer for 5 minutes. Place the cabbage with the marinade in sterilized jars and roll up immediately. Then the jars of homemade canned salad need to be turned over and wrapped until cool.

Ingredients:

• 1 kg bell pepper
• 100 g garlic
• 100 ml vegetable oil
• 100 ml 9% vinegar
• 30 g salt
• pinch of ground black pepper

Cooking method:

Cut out the stems with seeds from the pepper. Wash the prepared peppers, dry them, and fry them in heated vegetable oil until soft. Combine vinegar, salt and ground pepper. Dip the fried peppers into the mixture and place in a sterilized jar, sprinkling with chopped garlic. Pour 30 ml of calcined vegetable oil into the jar on top and roll up. Turn the jar over canned preparation and wrap until cool.

Ingredients:

• 1.5 kg cabbage
• 1 kg tomatoes
• 500 g red bell pepper
• 500 g carrots
• 500 g onions
• 250 ml vegetable oil
• 40 ml 9% vinegar
• 60 g salt
• 50 g sugar

Cooking method:

To preserve this salad for the winter, cabbage, bell peppers and onions need to be chopped. Grate the carrots on a coarse grater. Cut the tomatoes into slices. Combine all the vegetables in a saucepan, add the remaining ingredients, mix, leave for 20 minutes. Then put on fire and bring the mixture to a boil. Place the hot salad in sterilized 0.5 liter jars and sterilize for 10-15 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

• 1 kg white cabbage
• 1 kg bell pepper
• 1 kg tomatoes
• 500 g carrots
• 500 g onions
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 50 g salt
• 50 g sugar

Cooking method:

To use this recipe for canning salads, you need to chop cabbage, bell peppers and onions. Cut the tomatoes into slices. Grate the carrots. Combine all vegetables, add salt, sugar, vegetable oil and vinegar. Place the salad in sterilized jars, sealing with a spoon, and sterilize: 0.5 liter jars - 12-15 minutes, 1 liter - 20-25 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

• 1 kg cucumbers
• 1 kg firm tomatoes
• 500 g bell pepper
• 500 g onions
• bay leaf and black peppercorns

For the marinade:

• 1 liter of water
• 50 g salt
• 50 g sugar
• 50 ml 9% vinegar

Cooking method:

To preserve such a salad for the winter, cucumbers need to be cut into slices, onions and bell peppers into half rings, tomatoes into slices. Place the vegetables in sterilized jars, add bay leaves and black peppercorns. For the marinade, bring water with salt and sugar to a boil, add vinegar and remove from heat. Pour hot marinade over vegetables. Sterilize 0.5 liter jars for 7-10 minutes, 1 liter jars for 15-17 minutes. Then roll up, turn over and wrap until cool.

The video “Canned Salads” shows how such snacks are prepared:

Winter salad without sterilization.

Ingredients:

• 1 kg white cabbage
• 1 kg bell pepper
• 1 kg tomatoes
• 400 g carrots
• 500 g onions
• 30 g salt
• 50 g sugar
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 100 ml water

Cooking method:

To preserve this salad at home, you need to chop cabbage, bell peppers and onions. Cut the tomatoes into slices. Grate the carrots. Place vegetables in a saucepan, add vegetable oil, vinegar, sugar, salt, water, mix. Bring to a boil over low heat, simmer for 25-30 minutes, stirring occasionally. Place the hot salad in sterilized jars, roll up, turn over and let cool.

Pickled cabbage rolls.

Ingredients:

• 2 kg cabbage
• 1 kg carrots
• 100 g garlic

For the marinade:

• 1 liter of water
• 45 g salt
• 100 g sugar
• 60 ml 9% vinegar
• 100 ml vegetable oil
• 1 bay leaf
• 2-3 peas each of black and allspice

Cooking method:

Blanch cabbage leaves in boiling water for 2 minutes, cut off thickenings. Grate the carrots, add the garlic passed through a press. Wrap the carrot-garlic filling in cabbage leaves. Pack the cabbage rolls tightly into sterilized jars. For the marinade, bring water with spices, salt, sugar and vegetable oil to a boil. Pour in vinegar and remove from heat. Pour hot marinade into jars of cabbage rolls and sterilize: 1 liter jars - 20 minutes, 2 liters - 30 minutes. Then roll up, turn over and wrap until cool.