Home preservation of vegetables recipes. Home canning vegetables for the winter: the best salads and marinades
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Canning for the winter
Chanterelle caviar turns out to be tender, delicate taste. It can be canned, or you can simply serve it as independent dish... We always cook it in the chanterelle season. Do you want to try?
Ketchup Canned Pickles - Sounds a little weird? It may, however, taste like the most delicious piece I've ever made.
If you don’t know how to preserve apples, I’ll tell you! Moreover, the recipe is very simple - no sterilization, pasteurization, everything is quick and without unnecessary hassle!
In winter, you want something summer, spicy, aromatic. This is exactly the kind of snack that canned peppers... I just love to eat them with black bread. Buttered peppers are hearty and delicious.
I always preserve small bulbs for the winter. I use them later in stews, as an appetizer for vodka or add to salads. Conservation will take half an hour; working with it is easy, you don't even need to cut it!
Now is the season for vegetables, and many are beginning to think about how to preserve the tomatoes growing in the garden. For lovers of interesting recipes, I recommend learning how to cook tomatoes in tomato juice:)
Canned green and yellow beans are used for making salads, stews, soups, and also as an independent snack. Canning green beans couldn't be easier.
Nettle contains vitamins C, A, K and B. It has long been used to heal wounds - both external and internal. In food, nettle is used as an ingredient in salads, filling and cabbage soup.
Canned beets are used for making salads, side dishes, decorating dishes, cooking okroshka with beets, etc. Canning beets at home is very easy! See for yourself!
Stew is a purely Soviet invention, a wide variety of dishes were prepared from it. Today, the dishes with her are delicacy, but she homemade stew is a great way to preserve meat for long-term storage.
Canned squash are the same pumpkins, only they look like a painted flying saucer. Small canned fruits look great on the snack table. They turn out to be hard and crispy.
Gourmet dessert - canned pears... V own juice, by the way. Such a pear looks great under chocolate or filled with bright syrup. A dish for those who love desserts and count calories.
Canned radishes are an excellent snack that can be crunched all winter. The taste of such a radish comes out spicy and sour. Friends, seeing a radish on New Year's table, groan and immediately sweep everything away!
Canned horseradish is a great accent in a hot dish or sauce. It is desirable that he was one from which tears flow (happiness, of course!). Here's a simple recipe for traditional white horseradish.
Grape leaves are preserved for making rolls with different fillings and, of course, stuffed cabbage. Canned leaves grapes are sour, firm and have a pleasant aroma of fresh leaves.
Canned garlic loses its pungency, but remains spicy, crispy and firm. Wonderful appetizer! This garlic is also used for salads, served with hot meat dishes.
Canned cucumbers with vinegar is one of the most common ways to harvest cucumbers. The taste of cucumbers depends on the variety; pickling varieties are especially tasty. Recommend!
Learn how to preserve grapes and a new one will appear on your table original appetizer- juicy, spicy, aromatic grapes perfectly set off the taste of meat, liver, can be used for making salads and canapes. Well, let's get started?;)
If you know how to preserve champignons, then you are very lucky - this is an irreplaceable homemade preparation that can significantly save the family budget and diversify the winter menu. And if you don’t know, you are welcome, I’ll tell you!;)
Who doesn't love canned corn? Her sweet and delicate taste like children, she often saves busy housewives who need to hastily make a side dish or salad. Let's preserve!
In winter, it is advisable to eat hearty, vitamin-rich dishes reminiscent of the summer. This is for the winter canned beans... Preparing is simple and quick, keeping all the good things that summer gives us.
Tinned asparagus is a great addition to any side dish, and in itself is good. If you want to preserve asparagus, read this recipe and you will succeed.
Cabbage with garlic is very simple and budget, but tasty preparation... Garlic gives cabbage a very unusual aroma and taste - try it, lovers of garlic will definitely appreciate it! ;)
Tomatoes in their own juice - not only good snack, but also a great base for soups and sauces. And if there are also tomatoes from your own garden, then they have no price! I offer you my simple recipe!
Asparagus beans contain beneficial nutrients and vitamins. It grows even among lazy people, but it is very simple to cann it. Canned black Eyed Peas used to make stews.
Canned spinach is used for soups, sauces, as a filling in pancakes, meat rolls, to scrambled eggs, side dishes and sauces. Spinach cooks quickly, just as quickly and easily it can be canned.
Most of us are used to buying green pea in the store, but cooked at home, it tastes much better, believe me! From this recipe, you will learn how to preserve green peas while maintaining their maximum. nutritional properties and nutrients.
Pickled tomatoes with garlic is one of my signature tomato preparations. They are prepared simply, no more difficult than other blanks, but they turn out to be very tasty, piquant, aromatic. Recommend!
If you not only love strawberries, but also try to make homemade preparations as useful as possible - this recipe is for you! How to preserve strawberries while preserving their taste, aroma and maximum vitamins, you will learn from this recipe.
If you don't know how to preserve sweet tomatoes, then this simple recipe is just for you. It turns out surprisingly tasty tomatoes: for an amateur, of course, but very much like it :)
Few cook pickled tomatoes with apples, so much the better - you can surprise your guests :) Take round, firm tomatoes, and Antonov's apples are best. I share uncomplicated recipe blanks!
I really love pickled cherry tomatoes for their convenient size. If you take tomatoes of different colors, you get a beauty. If you have not tried making pickled cherry tomatoes yourself - try it!
Few have tried canned cucumbers with ketchup! When the cucumbers have already been rolled up in both ways, and they all grow and grow, try the recipe canned cucumbers with chili ketchup.
Making tomato adjika is very simple. This appetizer will delight spicy lovers. By classic recipe Adjika is cooked without tomatoes, but we are breaking traditions and preparing our own version!
With canned sorrel, you can prepare many meals quickly and easily. Not sure how to preserve sorrel? Much easier than any other vegetable or herb! I tell you how.
It is not difficult to cook canned cucumbers without vinegar, the main thing is to take cucumbers of the desired pickling variety and size. It is good to make cucumbers in small jars, it is more convenient if the family is small.
I make canned cucumbers with onions when the main cucumber harvesting program has been completed, and they all do not end and do not end. Try it, maybe you will like this simple recipe?
Your cold winter evening will be much better if you open a jar of cabbage with mushrooms. Yes, with boiled potatoes. Both champignons and porcini mushrooms are suitable for this simple hodgepodge recipe.
Canned crispy cucumbers are a real treasure of any housewife. I have several options for crispy cucumbers in my arsenal - I am sharing one of them.
Canned Bulgarian cucumbers differ in that horseradish, dill or garlic are not added to the cucumbers in jars, but onions are placed. You need to take small cucumbers, pickled varieties. Cooking!
My recipe for cabbage hodgepodge for the winter does not involve salting, but preservation. In addition to cabbage, I add tomatoes, onions and carrots. This hodgepodge can be used for appetizers, salads and various fillings.
Canned peaches are a fantastic dessert. The contents of a large jar in winter disappear in an instant! So roll up some more! By the way, you will get not only peaches, but also delicious compote.
I run out of pickled cucumbers with mustard first. No matter how much you do, it will not last until spring :) The recipe for pickled cucumbers with mustard was borrowed from my mother-in-law. I share!
Canned sweet crunchy cucumbers are no worse than store-bought cucumbers. If you take small cucumbers, you will get delicious jars that will quickly disappear from the bins. Here is the prescription!
Remember baby purees? Especially from apples! I always tried to "steal" at least a little bit from my little sister. Yummy! And the muffin with mashed potatoes? Real jam! I suggest making mashed apples for the winter.
My favorite canned juice for the winter is apple juice. Fresh, tart, rich in vitamins, bright golden color. By the way, it is indicated for those who complain of stomach problems and want to lose weight.
Of all savory snacks I want to highlight for the winter spicy eggplant... Their taste is incredible. Making a snack at home is very simple. Spicy lovers will be delighted! ;)
This eggplant appetizer for the winter is very bright, both in color and in taste. Plus, it's spicy and nutritious. In winter, it will definitely bring the blush back to your cheeks! Be sure to cook it at home!
This recipe is dedicated to lovers of "blue". Korean eggplants for the winter are put with carrots, bell peppers and onions. All vegetables retain their juiciness and "fresh" taste. In winter, such a jar is a godsend!
This eggplant salad recipe for the winter is designed for those who like spicy food and keep track of calories. Although everyone else he is highly recommended too! All vitamins are stored in it fresh vegetables.
Legumes contain a lot of vitamins we need. Therefore, the dishes with them are hearty and nutritious. A salad of beans and bell peppers for the winter is an excellent preparation, both nutritious and tasty.
In order to put pears in their own juice for the winter, you only need a pinch citric acid, water and cans. Well, pears, of course! It is better to take unripe, medium-sized fruits.
Eggplant lecho is my favorite variation on this dish. It's easy to make, and ingredients can be added to taste and preference. Lecho prepared according to this recipe can be preserved.
This recipe is designed for one liter jar and allows you to keep the dish in the refrigerator for a year! No preservation! I advise you to choose medium-sized young eggplants for preservation.
Stuffed eggplant- very beautiful and delicious snack... For her, it is better to select eggplants of the same size. You can enjoy such a snack for six months, it keeps well.
I am not one of those housewives who prepare hundreds of cans for the winter, and then put them in good hands, because they "did not eat". I do several types of "seams", but without fanaticism. I don’t want to turn the kitchen into a cannery, and I don’t like to stand in the heat in a stuffy kitchen and twist, twist, twist for hours. But in winter you really want to get a delicious jar made with love in summer. Therefore, there will be conservation!
I have simplified this process for myself to the maximum and will share my methods of canning and little secrets.
Dishes and equipment for canning
– A saucepan, bowl, or other container should be wide-bottomed, thick-walled and made of non-oxidizing material, such as steel, non-stick or enamelled, but without the slightest cracks or chips.
- For stirring, I only use wooden spoons and scoops, and silicone spoons. They are also convenient for stirring jam syrup.
– Cooking tongs, preferably with silicone tips. This is my most essential attribute, I'll tell you why below.
– Spoon or ladle for pouring jam, jam, etc. Most of all I love the sauce spoon. Thanks to its tapered spout, you can gently pour the jam and not stain everything around. I also like the silicone ladle, it doesn't scratch the pot or knock on the jar.
– Lids. Here I will immediately say that I make all my blanks using only jars with screw caps. For me, this is the easiest and most time-saving method. But you can also use metal covers with rubber bands, as well as, in some cases, plastic ones.
- To avoid mistakes, canning cannot be done without measuring cups and bowls(I use 0.5L and 1L bowls).
– Seaming key, unless you are using screw caps (choose one that fits comfortably in your hand).
– Spoon with holes for removing foam.
- Skimmers, colanders, etc. are used less often.
Be sure to also prepare potholders, mittens and towels.
Preservation products
For myself, I have long concluded that it is better not to start preservation from spoiled products. Money down the drain, time wasted. All vegetables, berries, fruits must be thoroughly washed and sorted out, and then dried, for example, with paper towels.
Container preparation
Banks need to be washed very well, preferably with baking soda, but I do not recommend using dish detergents, they leave a smell and are not easily washed off.
How to sterilize jars
There are several ways to sterilize cans.
- Some housewives like to do it v microwave oven or on a baking sheet in the oven... To do this, you need to put the jars in a cold oven and turn on the heating to 100-110 degrees, the whole process will take about 25-30 minutes.
2. The steam sterilization method is also very popular. stand, double boiler or flat grease sieve. Banks should warm up well.
A three-liter jar is sterilized in this way for 15 minutes, a two-liter jar - 10 minutes, a liter jar - 5, a half-liter jar for only 2-3 minutes.
Lids are usually just boiled for about 5 minutes in water, in any saucepan or bowl.
3. I prefer another way, the easiest for me - in a saucepan of boiling water. I pour water into a large saucepan, so that it covers the jar in a horizontal position, bring it to a boil. Gently use tongs to lower the jar on its side, and put the lid in the same place.
The whole thing boils slowly for several minutes. This is where I need those same forceps with silicone tips - I take out a jar with them and drain the water.
I put the jar in a pre-prepared plate or on a towel. I put the next jar and lid into the pan, while they are sterilized, I fill the finished jar with jam or vegetables and close it with a screw cap. It's quick and easy. I have never spoiled anything after such canning.
If the jars are small, then two or three jars can be immersed in water at once. In this case, it is better to line the bottom with a cloth napkin so that the jars do not slip or knock against each other.
4. There are recipes when you need to put food in clean jars, and then sterilize already filled jars , pouring them in a saucepan or basin with water about "shoulder length". The sterilization time is usually indicated in the recipe, it can be either 10 minutes or 40 minutes - read the directions in the recipe carefully.
After the jars are filled and closed, they must be turned upside down and covered with a warm towel or blanket, and allowed to cool in this way.
It should be borne in mind that when cooking jelly, for example, or, it is better not to leave the jars in this state for more than an hour. Otherwise, an air cushion will form at the bottom of the cans, and the jelly or jam itself will thicken as if “hung in the air”.
Food preparation
In order for all berries, fruits or vegetables to boil evenly, they must be selected approximately the same in size and degree of ripeness. And cut (if necessary) also into approximately equal pieces. Otherwise, they will cook unevenly, and the preservation will deteriorate and swell.
Vegetables
To keep pickles bright color, they need to be rinsed with boiling water before salting.
You cannot add salt with additives or iodized salt to the conservation, only the most common table salt.
It is necessary to take into account what percentage of vinegar is used in the recipe. 9% instead of 3% will just ruin your efforts, and vice versa.
When preserving fresh vegetables, the method of pouring hot marinade, brine or water is often used. It should be borne in mind that when pouring cucumbers, not boiling liquid is used, but with a temperature of about 90 degrees, otherwise the cucumbers may lose their crunch. Cucumbers can also become crumbly due to an overflowing jar. You should not tamp the vegetables too tightly, it is better to put them sideways to the barrel and shake the jar a little after.
Water for pouring and marinades should be filtered, and not from the tap.
Preserves and jams
When cooking jam, it is important that the berries and fruits retain their shape, do not soften or wrinkle, so it is better to cook no more than 4-5 kg of jam at once.
To find out if the jam is ready, you need to drop a few drops of chilled syrup on a saucer. The jam is ready if the drop does not spread over the saucer. In addition, if the jam is already ready, then the berries and fruits are evenly distributed over the syrup, and do not float to the surface.
While the jam is cooking, do not cook strong-smelling dishes so that the jam does not absorb its aroma.
Berry or apple jam you can improve or give it an unusual flavor by adding during cooking lemon zest, vanilla or a little cinnamon, pear jam will sparkle in a new way if you add a glass of cognac to it, and a little lemon to the gooseberry.
The jam is often candied during storage. To prevent this from happening, they add to it during cooking lemon juice or citric acid.
You can make candied fruits from freshly made jam. You need to get some berries or fruits from the freshly cooked jam, let them dry (for example, on a plate or dish), shake slightly and roll in sugar or icing sugar... You need to store such candied fruits in a jar.
Storage
The preservation should be stored in a cool dry place, for example, in a closet, on an insulated and equipped for storage balcony, in a cellar or in a basement. The optimum storage temperature for preservation is 4-7 degrees C. Care must be taken that the temperature does not drop below, otherwise the tightness of the workpieces may be compromised.
Finally, I will share one more little secret. If the plastic lid cannot be removed from the can with preservation, you need to put a bowl on it with hot water... After 30 seconds, the lid will soften and can be easily removed.
Hope this article was helpful to you. Happy and tasty preparations!
Pickled cucumbers and tomatoes, various assorted vegetables, jam and fruit compotes - if all this has become too commonplace for you, then, by all means, take a look at this culinary selection. Unusual preparations such as cucumber jam, carrot cheese, potato starch cooked at home, they simply stir the imagination. These and other, no less interesting and original, blanks for the winter you can find in this section of the site. Learning how to cook certain unusual recipes, you will definitely be pleasantly surprised! If you choose step by step recipe with a photo, then you can handle the work easily and simply.
The best recipes with photos
The last notes
There are many ways to harvest plums for the winter. I prefer to keep the plums in the freezer. When frozen, taste, product type and vitamins are preserved. Plum frozen in syrup, most often, I use for baby food making desserts and drinks. Children who often eat poorly eat such a preparation with pleasure.
The concept of "canning food" includes a huge variety of not only recipes, but also methods of harvesting for the winter. Our new section "Home canning" will collect bit by bit all types of blanks for the winter. After all, winter in those parts where we live is often long, snowy, cold. And the cold requires the support of the body with vitamins. In turn, where can the body find living vitamins from during the cold season? Only from homemade products, which the housewives took care of during the productive summer.Canning at home
Food preservation adheres to the main goal - preservation of fruits, vegetables, berries, greens for as long as possible, so that when preserving and processing food in this way, the effect of microorganisms on them is stopped. What are the ways to preserve food?
Most useful, convenient, quick way preserving food for the winter - freezing them. But for this method of preparing food for the winter, the temperature in the freezer of your refrigerator should be no higher than 12 degrees and up to minus 25 degrees of cold. At these temperatures, food freezes evenly. Freezer makes it possible to preserve food in this way for several months. Moreover, the vitamin composition of products with this method of canning will not be disturbed. The main amount of vitamins contained in foods will remain unchanged.
The second way, which also preserves a large amount of vitamins in vegetables, berries and fruits, is drying them. An old, well-known way of storing a bountiful harvest from the garden.
The third way, in which you can find a lot of advantages, including a minimum of labor costs - and fermentation of products. The same method includes a similar method of preserving food - their urination. Food is salted and fermented with salt or brine and spices. Soaking is the next stage in the fermentation of the product, in which sugar and alcohol are added to give a special taste to soaked products.
Home preservation
On the podium among the methods of home preservation, housewives still have cooking with sugar (usually berries and fruits), (preparing food using vinegar), preserving food in an airtight container. In the latter method, products prepared in a special way are sealed hermetically, then heated in water at high temperatures.
Whichever way of preserving food the hostess chooses, it is safe to say that we have recipes for food preparations for every taste. After all, there is nothing better than in winter, on cold long evenings, open a jar of another jam or vegetable salad, cook fresh-frozen compote or dried berries, eat sauerkraut or pickled apples homemade... And remember that the warm summer with its rich harvests of berries, vegetables and fruits is just around the corner.
1. TOMATOES SUPER!
I definitely recommend taking note of this recipe. The tomatoes are super! And the pickle! In general, according to this recipe, you need to close it - you will not regret it.
Preparation:
We select tomatoes of the same size, whatever you like.
Mine, put in sterilized jars.
Pour boiling water over, let stand for 5 - 7 minutes, drain into a saucepan, add to a portion of the drained infusion from each 3-liter can.
2.5 tbsp. l. salt, 4 tbsp. l. sugar, 5 cloves, 10 black peppercorns, a pinch of ground red pepper, 2 bay leaves, 2 peeled garlic cloves.
We bring everything to a boil, at the time of boiling, pour 1 tbsp into the brine. l. vinegar essence and vodka, pour into a jar, roll up, turn over. After cooling, turn it over and store it as usual.
The taste is extraordinary, the brine is drunk as a pleasant drink. Despite the presence of vinegar, it is not felt at all!
2. PREPARATIONS: EGGPLANTS WITH GARLIC
If you did not manage to close the mushrooms this year, then this alternative to mushrooms will come in handy. This is very delicious eggplant with garlic. They go very well in winter and with potatoes and as just a snack, and in Lent, it's so nice to eat them. Tasty!
Ingredients:
5 kg eggplant
0.5 l of vegetable oil
500 g of salt
150 g garlic
For the marinade:
5 l of water,
200 g 9% vinegar
Cover with salt, stir and leave for an hour:
Rinse thoroughly. Place in boiling marinade and cook for 7 to 10 minutes. Drain the broth.
Add vegetable oil and finely chopped garlic to hot eggplants.
Stir and arrange in sterilized jars.
Roll up, turn over, wrap up and leave to cool completely.
3. BULGARIAN PEPPER WITH HONEY.
Well, is there still pepper? Did you make such a preparation of pepper according to this recipe? If not, then try it if anyone else does not know this recipe. Bell pepper with honey it turns out very tasty. The taste of honey is not audible, but the pepper itself is very aromatic.
Preparation:
Sweet pepper - 5 kg,
Water - 3 l,
Garlic - 10 - 12 cloves.
Vegetable oil - 200 ml
Vinegar (in the recipe it was 9% 400 ml, it seemed to me a lot, so I added less) - 200 ml,
Honey - 0.5 tbsp. (in the original 1 st.)
Salt (no slide) - 2 tbsp. l.
Bay leaves - 3 pcs.,
allspice and black peas, 5 pcs.
Wash the pepper and peeled garlic, drain the water, cut the pepper in half, lengthwise, remove the seeds and partitions.
Prepare jars and lids (I got 4 jars of 1 l each)
In a comfortable deep bowl with wide edges, boil water, add vinegar, oil, garlic, pepper in a pot, honey, salt, bay leaf, vegetable oil, stir when the marinade boils, lower the pepper in portions, drown it so that it is completely in the liquid, after boiling, cook over medium heat for 10 minutes, until the pepper is soft, but do not overcook.
Then turn off the fire, spread the pepper tightly in layers in jars with a spoon, pour marinade up to the neck, immediately cork, turn the jars upside down and wrap until cool.
4. VEGETABLE SALAD WITH MUSHROOMS
I bring to your attention a very tasty vegetable salad with mushrooms. The preparation is very simple, it does not take a lot of time to prepare. Fast and delicious! Meet:
Ingredients:
1 liter of vegetable oil
1.5 kg of carrots,
1.5 kg of onions,
1.5 kg of cabbage,
3 tbsp. l. Sahara,
1.5 kg of cucumbers,
1 tbsp. l. vinegar essence,
½ kg sweet pepper,
300 g boiled mushrooms,
2 kg of tomatoes.
Boil the oil, add the chopped carrots, boil for 5 minutes. Add onion rings, cook for another 5 minutes. Add sugar and chopped cabbage and cook again for 5 minutes. Put all other ingredients in the salad, mix and cook the salad for 30 - 40 minutes. Arrange in sterilized jars, roll up.
5. WINTER CABBAGE WITH EGGPLANTS
For those who love cabbage and eggplant. Now you can try this couple at once. The appetizer is excellent. The recipe is not complicated. Such cabbage with eggplant can be stored with you all winter. And probably everyone knows how to teach. Watering vegetable oil with the smell of seeds, but you can't pull an onion there by the ears.
To prepare eggplants with cabbage for the winter, you will need:
eggplant - 1 kg;
fresh cabbage - 1 kg;
carrots - 300 g;
garlic - 10 cloves;
hot pepper - to taste;
black peppercorns - 10 pcs.;
salt - 1.5 tbsp. l .;
vinegar 9% - 0.5 tbsp. (or to taste).
- The salt and vinegar can be finally adjusted to your liking.
You can cover the top with a plate so that the eggplants do not float up and everything is completely cooked the same way.
When the eggplants are cooked, place them in a bowl and cool.
While the eggplants are cooling, finely chop the fresh cabbage and place in a large bowl.
Grate the carrots and add to the cabbage.
To cook hot peppers and garlic.
Finely chop the hot pepper, and pass the garlic through a garlic press.
Add garlic and hot peppers to cabbage and carrots. Also add peppercorns. Mix everything thoroughly.
Also add peppercorns and mix everything.
Add garlic and hot peppers to cabbage and carrots. Also add peppercorns and mix everything.
Cut the cooled eggplants into cubes about 2 cm.
Add chopped eggplants to a bowl with other vegetables, add salt and vinegar. To stir thoroughly. Finally adjust the salt and vinegar content to your taste.
Transfer the eggplants with cabbage to jars, put in a cool place for storage. The jars can be closed with plastic or screw caps. And the sample can be removed in a week.
6. BEET SALAD WITH PRUNES
I really liked the recipe for beetroot salad with prunes. What attracted me was the salad without a gram of butter. Great option preparation, which can be used as a snack, as a sandwich mass, seasoned with mayonnaise, rast. butter or sour cream, or it can simply be added to any dishes where beets go well. You can use it at your discretion and your taste.
Ingredients:
beets - 1 kg,
pitted prunes - 200-300 g
honey -2 tbsp. l.,
salt - 1 tbsp. l.,
cloves - 4 - 5 buds
black pepper -
5 - 6 peas,
vinegar 6% -
0.5 tbsp. (less)
Wash the beets well, peel and grate.
Wash the prunes and pour boiling water over for 5 minutes, then drain the water.
Add prunes to beets, mix well and spread out beet salad in sterilized banks.
Prepare the filling: dissolve salt, honey in 1 liter of water, put pepper and cloves and add vinegar, bring to a boil and cook for 2 minutes.
Pour boiling marinade over the beets in jars, cover the jars with boiled lids.
Sterilize jars of salad in a saucepan with low-boiling water (or in any other way), 0.5 l - 15 minutes, 1 l - 25 minutes.
Then immediately roll up the cans, turn them upside down, wrap them up and leave until they cool completely.
Store the beetroot salad for the winter in a dark and cool place.
7. EGGPLANTS WITH BEANS AND VEGETABLES
I really like this blank for the winter, I directly recommend that you cook it, unless, of course, anyone who does not have such a recipe has been popular for a long time and many do. Very tasty!
For 2 kg of eggplant:
500 g dry beans
1.5 kg of tomatoes
0.5 kg of sweet pepper,
0.5 kg of carrots
200 g of garlic
1 tbsp. with a slide of sugar
2 tbsp. l. with a pile of salt
100 ml vinegar 9%,
0.5 l of vegetable oil
Soak the beans overnight. Boil until half done: 
Chop tomatoes together with garlic in any available way:
Put salt, sugar, vinegar, oil in the tomato mass, bring to a boil and boil for 5 minutes. 
Add bell peppers, chopped into checkers: 
Coarsely chopped eggplants. 
Semi-cooked beans. 
Cook, stirring frequently, for about 50 minutes. 
Divide the hot mass into sterilized jars and roll up. 
Wrap up until it cools completely.
8. ASSORTED VEGETABLES MARINATED IN VINEGUS WITH SPICY.
Such an appetizing snack in winter with potatoes, I think it will be just the "that"!
You can use a wide variety of vegetables, best of all small varieties (cucumbers, tomatoes, onions, paradise apples, cherry plum ...).
If large - cut into portioned slices or circles (carrots, peppers, zucchini or squash, cauliflower ...).
Some vegetables like green beans and corn, you need to blanch for a few minutes in boiling water.
In general, the set of vegetables can be different.
MARINAD for 1 liter of water:
4 tsp salt,
6 tsp Sahara
1 tbsp. l. vinegar essence
1 - 2 bay leaves
4 - 6 pcs. allspice
8 - 10 pcs. black pepper
Boil the marinade (except vinegar). Pour the vinegar essence into the already turned off marinade (be careful - it can foam a lot).
Let it brew for 15 - 20 minutes. 
Put a standard set of greens in the jars - dill, horseradish, cherry and black currant leaves. To taste, you can use lovage, lemon balm, tarragon.
Next - lay out the vegetables in layers and pour over the strained marinade.
Sterilize 3 L jars - 30 minutes.
9. THE SECRET RECIPE FOR WONDERFUL CUCUMBERS
These pickled cucumbers have a simply delicious taste, and we call the recipe for canning cucumbers “you will lick your fingers”.
Do you want to please your household in winter with cool pickled cucumbers? No, not the ones that flaunt in banks on supermarket shelves. Of course, there are no comrades in taste and color, but, in my opinion, pickling cucumbers at home is incomparable. We have been closing cucumbers for the winter one by one for a long time. interesting recipe, and every time until spring, not a single jar survives.
Products:
Cucumbers - 4 kg
Parsley greens - 1 bunch
Sunflower oil - 1 tbsp (200 ml),
Table vinegar 9% - 1 tbsp.,
Salt - 80 g
Sugar - 1 tbsp.,
Ground black pepper - 1 dl.,
Garlic - 1 head
We weigh 4 kg of young, small cucumbers. Of course, we wash off all the dirt and dust from them. Ponytails and noses can be trimmed slightly.
Those cucumbers that are larger, cut lengthwise into four parts: first in half, halves in half. The smaller ones are cut in half lengthwise. We put the prepared cucumbers in a saucepan.
Finely chop a good bunch of parsley and send it to the cucumbers. Add 1 tbsp to the pan. sunflower oil, glass 9% table vinegar and 80 g of salt (do not add 100 g of a glass to the top on your finger).
That's not all. Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting cucumber marinade.
We disassemble the middle head of garlic into cloves, cut them into thin slices and in the same place - in a saucepan for cucumbers.
Everything seems to have listed all the components. It remains to wait 4 - 6 hours. During this time, the cucumbers will let the juice go - in this mixture, pickling will take place.
You can shake the pan several times to mix the cucumbers in the marinade.
After the right time, we take the prepared jars and fill them with pieces of cucumbers: we take a piece with a fork and, tilting the jar slightly, set it vertically. And so on until the bank is full. If the jar is not full, lay another layer of cucumbers horizontally.
Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20 - 25 minutes.
We take it out, roll it up tightly and congratulate ourselves on being closed delicious cucumbers In oil.
Put the jars upside down, wrap them in towels until they cool completely.
10. CANNED TOMATOES WITH GRAPES
What is the taste of tomatoes with grapes
These pickled tomatoes are unexpected, with a special, very pleasant taste, which is difficult to guess if you do not see that the tomatoes have been canned with grapes.
A light fruity note ennobles the taste of tomatoes, giving it grace and sophistication.
This preparation for the winter not only tastes good, but also looks very impressive and unexpected. A jar of beautiful tomatoes canned with grapes can be easily presented as a gift when visiting friends.
Sweet grapes also turn out to be special, spicy and salty.
This is very tasty food for a winter feast! A slice of bright summer in your plate!
This piece is delicious and beautiful! 
Highly delicious tomatoes with a spicy taste. The grapes can be served as a separate original appetizer.
Covering tomatoes with grapes is very simple, according to the principle of compote.
Proportions for canning tomatoes with grapes 3 liter cans or one 3 liter.
Small tomatoes - 2.5 - 3 kg;
Sweet bell pepper - 1 pc.
Grapes - 1 brush (white or black);
Herbs and spices for pickling (salting);
Pepper hot chili- 1 PC. (optional);
Garlic - 3 cloves;
Bay leaves - 2 - 3 pcs.;
Currant and cherry leaves - 3 - 6 leaves each;
Black pepper and cloves - 9 pieces (3 in each jar);
Horseradish - 1 large leaf or root piece;
Dill - 3 branches;
For brine (marinade):
Salt - 1 tbsp l.,
Sugar - 1 tbsp. l.
Boiled water.
Prepare jars and lids. Rinse, sterilize.
Rinse vegetables and herbs. Bell pepper clean from seeds, cut into slices, spicy - into slices or rings (you can with seeds if you like spicy). Separate the grapes from the twigs. Peel the garlic cloves and horseradish root.
Put in each jar on the bottom - herbs, spices, garlic, hot peppers and horseradish, then - tomatoes, sprinkled with grapes and stick pepper strips into the free space. Sprinkle with sugar and salt. Pour boiling water over and let stand under the lid for 15 - 20 minutes.
Carefully drain the resulting marinade, boil it and pour over the tomatoes again. Roll up the covers.
Store in a dark, cool place.