How to prepare a salad for the winter. How to prepare lettuce leaves for the winter: basic methods

24.12.2019

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

Vegetable salads for the winter- This is practically the most common type of blanks 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 preparation instruction.

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

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

Photo: Delicious salad for the winter

Nutritionists have proven that consistent consumption of beans in any form contributes to well-being and even uplifting mood. And it is not surprising, because this legume plant contains everything that is important for the balanced work of our body: healthy carbohydrates, many vitamins, starch. Beans are among the 15 most useful products! Try to cook dishes based on it more often, or even better prepare a wonderful preparation for the winter - beans with vegetables in own juice... You can enjoy the healthiest dish all year round!

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

You will need:

5-6 table. l. - 9% vinegar
1.2-1.3 kg - beans (white or red, can be mixed)
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. Fill the beans with cold water, leave to stand for 10-12 hours, you can leave it overnight. Drain the water, rinse the beans, boil until cooked, but try not to overcook.

2. Cut the carrots into thin slices and the onions into half rings.

3. Heat oil in a saucepan, fry vegetables on maximum heat until soft - about 20 minutes.

4. Add beans, stir, simmer, but do not overcook - no more than 7 minutes. Then add spices, vinegar, salt to taste. Boil vegetable mix 5 minutes, stirring occasionally.

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

Beans with vegetables in their own juice are so delicious that they can even be served on a festive table. Prepare tasty, healthy 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 winter. There are tons of ways to keep seasonal vegetables, for use in the cold season. I would like to suggest using one of the most simple ways closing a salad of cucumber, tomato, pepper and onion in almost the same condition as it is on our table now.

To do this, you need the following ingredients:

a kilogram of tomatoes, preferably a fleshy variety;
a kilogram of cucumbers, you can even greenhouse;
a kilogram of bell pepper;
a kilogram of onions;
two large carrots;
a bunch of dill and parsley, or one bunch of your choice.

The preparation of the salad is very simple and is similar to slicing a regular salad, so all ingredients, except the carrots, need to be cut as you like. Tomatoes in small slices, onions in half rings, cucumbers in circles or halves. Pepper along the peppercorns, or across the circles. Only the carrots need to be given special attention so that they decorate the salad. You need to cut it into long and thin strips, like on "Korean carrots" with the help of a vegetable cutter, which I suppose there is in any kitchen. Finally, we cut the dill and parsley.

Now the salad needs to be seasoned with the appropriate long storage filling. For it we need one hundred and fifty grams of vinegar 9% and lean refined oil. A glass of sugar that holds two hundred and fifty grams and two tablespoons of salt. Pour all this and pour over the salad and leave it to marinate for six hours at least, and at most all night, until morning.

For such proportions of lettuce, as a rule, there are nine, and sometimes ten half-liter jars, which must be prepared in advance. They must be thoroughly washed and doused with steam. Lids for this salad, you can take plastic suction, and you can also classic iron, which are rolled up with a machine. The taste of the salad does not change from the version of the lids.

Pickled salad, put on medium heat and bring to a boil. We distribute the whole mass over the prepared jars and seal them with lids. If the cans were rolled up iron lids, then we turn the cans over, and if with plastic ones, then we put them vertically and wrap them with a warm blanket until they cool completely.

Such a 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 storage period. So such a salad is very important to close as many cans as possible, it is always useful.

Video: Canning for the winter.

Eggplant and pepper salad for the winter.

To prepare this dish, you first need to rinse with 1 kg of eggplants, bell peppers, zucchini and carrots. It is optimal to leave these vegetables in cold water for a couple of hours in order to more easily remove all impurities. Vegetables need to be cut into thin half rings, peeled from the pepper, and coarsely grated carrots. All vegetables are put in a deep saucepan, sprinkled on top with a small amount of chopped parsley and dill.

Prepared separately thick sauce for this dish. For it, you need to peel and chop 2 kg of ripe red tomatoes with a blender or meat grinder. The resulting tomato mass is added 100 grams of unconcentrated table vinegar... Everything is mixed and added to the vegetables in the pan.

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

Video.

Cauliflower salad for the winter.

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

All vegetables are combined and sent to low heat for 15 minutes. Separately, a dressing is prepared 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 spent on fire for another 15-20 minutes. The finished salad is distributed among the jars and sent to a cool place.

Video.

Photo

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

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

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

To such delicious side dish no additional food additives are required, unless only hot boiled potatoes.

Products necessary for the preparation of pickled spicy cabbage with carrots and sour apples:

1. White cabbage - 3 kg

2. Fresh carrots - 800 gr

3. Sour apples- 1 kg

4. Garlic - 150 gr

5. Granulated sugar - 250 gr

6. Vegetable or olive oil - 250 gr

7. Ground red pepper - 10 gr

8. Allspice - 10 peas

9. Bitter black pepper - 10 peas

10. Bay leaves - 6 pieces

11. Fine iodized salt - 100 gr

12. Apple cider vinegar - 100 gr

13. Mineral water, always without gas - 1 l

14. Enamel bowl - 3 pieces

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

1. Wash cabbage, remove damaged and diseased leaves. Cut the stalk out of the cabbage. Finely chop the cabbage. Fold into a prepared enamel bowl.

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

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

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

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

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

7. At the request of the cook, pickled spicy cabbage with carrots prepared according to this recipe can be transferred to sterilized glass jars and covered with lids, or left in a saucepan, put in a refrigerator. You can eat cabbage the next day, after it has cooled in the refrigerator for 24 hours.

Video. Delicious recipe.

Sweet pepper salads for the winter.

What can be tastier than the usual and aromatic lecho in winter? Practically nothing. Cooking any salad for the winter with the addition of sweet pepper 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.

Photo: Recipe delicious lecho for the winter

For a quick and tasty lecho, you will need the following ingredients:

1) 3 kg of sweet paprika (preferably 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

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

Rinse and chop 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, of the size you like. If there are lovers of onions, it can be cut into large rings, but if the onions are needed only for taste, it is necessary to cut them into half rings.

Put the tomatoes in a saucepan and put on low heat, then put Bell pepper and onions. Everything must be mixed and heat added, as soon as the vegetable mixture boils, reduce the heat and add salt, sugar, 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.

Arrange the lecho in banks and roll up.

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

Often in this salad, honey is put instead of sugar, it turns out a delicate and aromatic salad with bell pepper.

Video: Recipe for a delicious lecho for the winter.

Recipe: Sweet Pepper Adjika photo

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

For cooking you will need:

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

2) 500 grams of garlic

3) 250 g hot red pepper

4) 16 tablespoons of sugar

5) A glass of vinegar

Of course, the ingredients are quite unusual at first glance, but what happens 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.

Rinse the pepper, then remove all the stalks and seeds and rotate in a meat grinder along with peeled garlic. If you want to add hot pepper to the meat grinder.

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

Video.

Salad from bell pepper "Traffic light" for the winter.

To please yourself and surprise your household, you can and even need to prepare the "Traffic Light" salad. It is 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) Onions 1 kg

9) Sunflower oil 300-400 grams

Rinse and peel all peppers, removing seeds. Then cut into rings or half rings, but for showiness 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 it boil for 10-15 minutes over low heat. As soon as the onion becomes transparent, add oil, sugar, vinegar and salt. Boil for another 5 minutes and roll up in sterilized jars.

This salad can be eaten as a separate dish, added to soups, or used as a side dish with 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 may have different additional ingredients, for example, cabbage, then it is best to put red or dark green peppers, then the finished salad will look more impressive, as the 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 everything at once, so it's best to process some of it and prepare it for the winter.

Zucchini is planted by everything, or almost everything. And here squash preparations not everyone knows how to do it.

How can you use zucchini?

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

The workpiece can also go different varieties zucchini in one jar using mustard or horseradish, tomato juice, and you can also spin delicious salads from zucchini. You need to make a fantasy, do good marinade- and zucchini food, put on the table in winter, will become a reminder of summer.

Delicious marinated zucchini for the winter.

Photo: Pickled zucchini for the winter

This is the simplest recipe: the zucchini are washed, beautifully cut, whoever likes it - in cubes, circles, etc. It is better to take young zucchini, then they do not need to be peeled, but it is better to remove the pulp in the very middle. It can be used to cook caviar. Banks must be sterilized.

The calculation is taken on liter jar... So, put the zucchini, sprinkle with chopped garlic and mustard seeds and pour boiling water, then cover with a lid and let the water cool. We drain the water and make the marinade: 1 tablespoon of salt, sugar, vinegar 9%; who likes it sharper - you can add more vinegar. We boil, add black pepper on the tip of a knife and pour the zucchini blank with brine, screw it up with a lid, turn it over and wrap it up. Leave it to cool completely.

Video.

Photo: Squash caviar for the winter

It can be made from fried vegetables, but you can - from boiled, who as he likes. For children it is better, of course, to boil vegetables.

We take everything in equal proportions. If the zucchini is old, then it is better to peel off the skin. We pass the vegetables through a blender, it is better to fry them already rolled, then the caviar will be slightly crispy. First we fry the onion, add carrots to it, then celery root and bell pepper, and only then - zucchini, it is tender and fried quickly. The last to be put into the caviar is the tomato, chopped in mashed potatoes. Here you can experiment: someone loves more, and someone less than tomatoes in caviar. Zucchini caviar is best cooked in a cauldron, but if it is not there, then a frying pan or a thick-walled saucepan will do.

As soon as the caviar is ready, you can salt and pepper to taste. The most best proportion for zucchini caviar per liter: a spoonful of table salt, sugar and half a spoonful of vinegar 9%.

The caviar is laid out in sterilized jars, the jars are placed in a pot of water for further sterilization. You need to sterilize the squash caviar for half an hour after the water starts to boil.

The next stage: tighten the jars with lids, turn them over and wrap them until they cool completely.

In winter, zucchini will delight you at the dining table.

Video. Zucchini caviar for the winter.

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, the zucchini must be cut into cubes. Carrots, onions, bell and hot peppers, apples, peel, chop in a blender or mince. Add salt, sugar to the vegetable mass, 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. Put the zucchini in a boiling vegetable mass, simmer for 10 minutes, stirring. Put the salad, canned according to this recipe, in sterilized jars, roll up, turn over and wrap until it cools.

Tatar song salad with eggplants.

Ingredients:

- 2 kg eggplant
- 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. Chop apples and other vegetables (except garlic) with a blender or mince. Add to the vegetable mass tomato juice, oil, salt, sugar, vinegar, bring to a boil, simmer for 15-20 minutes. Add chopped garlic and eggplant and simmer for another 20 minutes. Arrange delicious canned salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

2 kg of 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 rice until half cooked. Peel and chop the tomatoes. 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, put onion and sauté over low heat for 5-7 minutes, do not fry. Add carrots and peppers, simmer for another 5-7 minutes. Put the rice, stir, add the tomatoes and simmer under the lid for 30 minutes at a low boil, top up with water if necessary. Add salt, sugar, spices, simmer for 5 minutes. Pour in vinegar, stir. Hot salad put in prepared jars, roll up and wrap until cool.

Ingredients:

1 kg of 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, the cucumbers need to be cut into slices about 0.5 cm thick. Pass the rest of the vegetables, apples and plums through a meat grinder or chop in a blender. Add salt, sugar, oil to the vegetable mixture, bring to a boil and simmer for 10-15 minutes. Put cucumbers in a boiling mixture, simmer for 10-15 minutes. Pour in vinegar, simmer for another 5 minutes. Arrange the salad in prepared jars, roll up, turn over and wrap until it cools.

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

Salad with beans and vegetables.

Ingredients:

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

Korean vegetable salad.

Ingredients:

1 kg of cabbage
1 kg eggplant
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 Korean carrot spice

Cooking method:

Before preserving such a salad, the whole eggplants must be blanched in boiling salted water for 3 minutes. Then squeeze under pressure, cut into strips. Chop the cabbage. Grate the carrots for vegetables in Korean. Pass the garlic through a press. Hot peppers grind. Mix all vegetables, add salt, spices and vinegar. Heat oil in a frying pan and pour vegetables with hot, but not boiling oil, pour in 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 it cools.

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 of 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 the beans with cold water and leave for 5 hours. Then pour in fresh water and boil until tender. Peel and chop the tomatoes. 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 medium heat, covered for 10-15 minutes. Put boiled beans in a saucepan, salt, simmer for 20 minutes. Pour in vinegar, stir and remove from heat. Put 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 of 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 make this one of the most delicious canned salads, the beans need to be boiled until tender. Pass the tomatoes, carrots and bell peppers through a meat grinder. Put the vegetable mass in a saucepan with heated oil, bring to a boil and simmer for 15-20 minutes. Put boiled beans in a 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. Put the hot salad in sterilized jars, roll up, turn over and wrap until it cools.

Ingredients:

1 kg green beans
1 kg of 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 peppers into large strips, tomatoes into slices, carrots into slices, onions into half rings. Put all prepared vegetables in a saucepan, add oil, simmer covered for 20 minutes. Add salt, sugar and vinegar, simmer for another 7-10 minutes. Put a hot salad of canned vegetables in sterilized jars, roll up, turn over and wrap until it cools completely.

Below is a selection of photos for recipes for preserving salads:

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, the onion into cubes, grate the carrots. Pour boiling water over the rice for 20 minutes. Fry the onions in oil. Add carrots and bell peppers, simmer for 2 minutes. Pour in tomato juice, add rice, salt and sugar, simmer until rice is cooked, stirring occasionally. Arrange canned vegetable salad in jars, roll up, turn over and wrap until cool.

Bell pepper salad with vegetables.

Ingredients:

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

Cooking method:

Cut all vegetables at random, add the rest of the ingredients, leave for 8-10 hours. Stir from time to time. Then put the mass on the fire, bring to a boil and simmer for 10 minutes. Canned according to this recipe vegetable salad put in sterilized jars, cover them with lids and sterilize: jars with a volume of 0.5 l - 10 min, 1 l - 15 min. Then roll up, turn over and wrap until it cools.

Ingredients:

1 kg bell pepper
1 kg dense plums
1 kg of 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 seeds. Core the apples, cut into slices. Cut the bell pepper and onion into half rings. Combine prepared foods, add salt, sugar, vinegar, vegetable oil, stir and leave for 2 hours to let the juice out. If the juice is not enough, pour in 100-150 ml of water or apple juice... Put the mass on the fire, add spices, bring to a boil and simmer for 10-15 minutes. Hot salad, canned for the winter according to this recipe, put in sterilized jars, roll up, turn over, wrap until cool.

Ingredients:

1 kg bell pepper
20 g garlic
20 ml apple cider vinegar
100 ml vegetable oil
10 g salt
10g Dried Italian Herbs
ground black pepper

Cooking method:

To preserve salad for the winter according to this recipe, peppers need to be peeled from seeds, cut each into 4-6 parts. Combine salt and dried herbs, add half the minced garlic. Put the pepper on a baking sheet, sprinkle with the prepared mixture, pour over with oil, bake in an oven preheated to 100 ° C for 50-60 minutes. Turn over once. Finely chop the remaining garlic. Put hot pepper in a sterilized jar, sprinkle with garlic and ground pepper. Pour hot oil from a baking sheet, pour in the bite and roll up immediately. 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 greens
45 ml 9% vinegar
vegetable oil for frying

Cooking method:

The products are indicated for a 1 liter can. 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 over to the top. Roll up and wrap the jars until they cool completely.

These photos show how canning salads for the winter is performed according to the recipes presented above:

STEP # 1
STEP # 2

STEP # 3
STEP # 4

STEP # 5
STEP # 6

STEP 7
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:

For making this one of the best canned salads cauliflower need to be disassembled into inflorescences, rinse thoroughly. Cut the courgettes into cubes, pepper into strips, grate the carrots. Pass the tomatoes through a meat grinder and boil lightly. Put 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. Put the hot salad in sterilized jars, roll up, turn over and wrap until it cools.

Cauliflower in tomato and 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). Pass the tomatoes, bell peppers and garlic through a meat grinder or chop with 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. Arrange the cabbage with marinade in sterilized jars, roll up immediately. Then, the jars of homemade canned salad must be turned over and wrapped until they cool.

Ingredients:

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

Cooking method:

Cut the stalks with seeds from the pepper. Wash the prepared pepper, dry it, fry in hot vegetable oil until soft. Combine vinegar, salt and ground pepper. Dip the fried peppers into the mixture and place in a sterilized jar, sprinkle with chopped garlic. Pour 30 ml of calcined vegetable oil into the jar on top, roll up. Turn over the jar with the canned blank and wrap it until it cools.

Ingredients:

1.5 kg of cabbage
1 kg of 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 such a 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 vegetables in a saucepan, add the rest of the ingredients, mix, leave for 20 minutes. Then put on fire and bring the mixture to a boil. Put the hot salad in sterilized 0.5 liter jars, sterilize for 10-15 minutes. Then roll up, turn over and wrap until it cools.

Ingredients:

1 kg of white cabbage
1 kg bell pepper
1 kg of 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, cabbage, bell peppers and onions must be chopped. Cut the tomatoes into slices. Grate carrots. Combine all vegetables, add salt, sugar, vegetable oil and vinegar. Put the salad in sterilized jars, compacting 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 it cools.

Ingredients:

1 kg of cucumbers
1 kg of 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 - in half rings, tomatoes - in slices. Put the vegetables in sterilized jars, add bay leaves and black peppercorns. For the marinade, bring water with salt and sugar to a boil, pour in vinegar and remove from heat. Pour hot marinade over vegetables. Sterilize jars with a volume of 0.5 liters for 7-10 minutes, 1 liter - 15-17 minutes. Then roll up, turn over and wrap until it cools.

In the video " Canned salads»Shows how such snacks are prepared:

Winter salad without sterilization.

Ingredients:

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

Cooking method:

For home canning such a salad, cabbage, bell peppers and onions must be chopped. Cut the tomatoes into slices. Grate carrots. Put the 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 from time to time. Put the hot salad in sterilized jars, roll up, turn over and let cool.

Pickled cabbage rolls.

Ingredients:

2 kg of cabbage
1 kg of 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 of black and allspice

Cooking method:

Blanch the cabbage leaves in boiling water for 2 minutes, cut off the thickenings. Grate carrots, add garlic passed through a press. Wrap the carrot and garlic filling in the cabbage leaves. Place stuffed cabbage rolls tightly in 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 over jars with cabbage rolls and sterilize: 1 liter jars - 20 minutes, 2 liters - 30 minutes. Then roll up, turn over and wrap until it cools.

Green leafy vegetables have a short shelf life. Therefore, it often happens that the hostesses simply have to throw them away, without having time to cook them tasty dish... Therefore, the question of how to keep lettuce leaves fresh longer, as well as how to prepare them for the winter, is more relevant than ever. Knowing some of the secrets, you can extend the shelf life of a leafy vegetable, preserve useful trace elements and vitamins in it, and also enjoy preparing dishes from it in the winter.

Features of the collection and storage of salad

If you grow lettuce on your backyard, harvest in the morning in dry weather. Rain and dew will cause leaves to decay quickly. Greens are dug out of the ground along with the root and put into boxes with the root down. Lettuce is a capricious plant. It does not tolerate transportation well, and if stored improperly, it deteriorates literally in a matter of hours.

Important! After harvesting, it takes almost 25% of the nutrients from the salad every day.

When purchasing a salad in the market or in a store, you need to know some secrets of storing it. If you just put a leafy vegetable on a shelf in the refrigerator, after wrapping it in a damp towel, it will stay fresh no longer than two days.

Extending the freshness of the salad for several days will help little trick: wrap the vegetable in a paper napkin, and put any silver object inside the resulting package and store it in the vegetable compartment of the refrigerator. So the salad culture will persist for a week.

If you need to keep the culture fresh for up to two weeks, keep it in glass or plastic containers with a lid. Purchase a plastic container and use it exclusively for storing greens so that no foreign odors remain in it. Lay a paper towel at the bottom of the container, lay out a layer of greenery, cover with a paper napkin on top and close the lid tightly. Store the container on the refrigerator shelf. If the container is tall, place paper napkins between the layers of greenery.

Preparing lettuce leaves for storage

Harvesting lettuce leaves for the winter, the hostess should know all the whims of this culture. After all, the slightest error can lead to the fact that all efforts will go to waste. Preparation should take place in the following order:

After bringing the lettuce leaves home, place the herbs in a large bowl and rinse under running cold water.
Place the washed leaves in a colander to drain excess liquid.
Line a table or other work surface with a cotton towel or paper towels and place the leaves on top of them, allowing them to dry completely.
Do not leave greens in daylight for long periods of time. Cover the leaves with a clean towel if you don't have time to do your work.

As mentioned above, lettuce leaves- a gentle and whimsical plant that requires an attentive and careful attitude. Knowing some facts about greens, you can protect yourself from its rapid damage:

Lettuce leaves are kept completely dry: even a small drop of water accidentally remaining after drying can spoil the taste of the plant.
Do not chop the leaves with a knife, as contact with metal negatively affects their taste. It is customary to tear lettuce leaves with your hands.
Processed salad should be eaten immediately or used for preparations for the winter - it quickly loses marketable condition and benefit.

Storing a green vegetable in the freezer

Almost all green vegetables can be stored in the freezer during the winter by defrosting them just before eating.

Before freezing, the salad must be prepared as described above and blanched. Blanching allows you to preserve the nutritional components of the greenery, its aroma and bright color... Dip the salad in boiling water for a couple of minutes, then remove and pour over with ice water. Cold water will stop the preparation of the leaves. Spread them out on the table, letting them dry. After that, you need to put it in bags, tie it tightly and put it in the freezer.

It makes sense to store green leaves as mashed potatoes, as they often turn into an unappetizing mass after defrosting. To do this, twist the leaves, put them in bags and freeze. You can freeze the leaves in plastic containers with a lid.

In one bag or container, freeze the amount of salad needed for one use. Do not re-freeze vegetables.

Another fun way to freeze lettuce leaves. Put the finely chopped salad in ice cube trays, pour over boiled water and put in the freezer. After the water hardens, transfer the resulting cubes with herbs to bags and send them back to the freezer. In this way, you can freeze not only salad, but also dill, parsley and other green vegetables. And they will be stored for up to two years, and even their smell remains after thawing.

Marinate lettuce for the winter

There are several ways to marinate lettuce leaves. Let's take a look at the most popular ones.

Method 1

2 bunches of lettuce leaves;
head of garlic;
some celery and dill (to taste);
2 tablespoons of sugar;
1 teaspoon citric acid
1 tablespoon salt
1 liter of water.

Put the cloves of garlic and chopped celery leaves in a deep bowl, put the lettuce leaves one by one on top and sprinkle with dill sprigs.

Prepare the marinade (boil water with salt, sugar and citric acid) and fill them with greens. Put a load on top and let it brew for a couple of hours. When the marinade has cooled, send the resulting product to the refrigerator or cellar.

Method 2

a bunch of lettuce leaves;
about 100-150 linden leaves;
half a head of garlic;
dill to taste;
200 ml wine vinegar 6%;
1.5 tablespoons sea salt(if there is no marine, an ordinary one will do);
2 tablespoons of sugar;
black peppercorns;
ground red pepper;
Bay leaf;
1 liter of water.

Rinse the lettuce and linden leaves and dry them well, add dill to them and cut all the greens into small strips (about 2 cm wide).

Fold the herbs in a deep container, add black and red peppers, chopped garlic, bay leaf. Pour the marinade (boiled water with salt, vinegar and sugar) and place the weight on top. Wait for the product to cool down and place it in the cellar or refrigerator.

Canning lettuce for the winter

A green vegetable can also be preserved for the winter.

To do this, lettuce leaves should be sorted out, rinsed and allowed to dry completely. Then cut them into pieces, fry over low heat in a large amount of vegetable oil, add salt, vinegar to taste, mix well and remove from heat.

Transfer the resulting mass to pre-sterilized jars and roll up the lids. After the product has cooled down, send it to the cellar for storage.

Everyone knows about the benefits of lettuce, but not everyone knows about the secrets of preparing it for the winter. Thanks to the preparation recommendations and recipes described in this article, you can enjoy the taste and useful properties green vegetable even in cold winter weather.

Interesting articles

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

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

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

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

Zucchini salad for the winter with rice

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

"Hunter" salad for the winter

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

Zucchini salad for the winter with cabbage, tomatoes and carrots

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

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

Tasty eggplant sauté for the winter

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

Vegetable salad for the winter "Paramonikha"

Barley salad for the winter

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

Zucchini salad for the winter with carrots and onions

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

Bell pepper lecho for the winter with beans

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

Salad for the winter from vegetables "Vegetable whim"

Lecho with rice for the winter

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

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

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

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

Fresh vegetable salad for the winter

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

Cucumber lecho for the winter (without sterilization)

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

Eggplant salad for the winter "September"

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

Korean-style zucchini salad for the winter

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

Cucumber and bell pepper salad for the winter

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

"Summer Miracle" vegetable salad for the winter

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

Green tomato salad for the winter "Vkusnota"

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

Korean carrots for the winter

Korean-style carrots for this recipe are fresh, slightly hard and crispy. If you don't want to preserve it, you can simply refrigerate the salad for 7-10 days. ...

Eggplant salad for the winter "Kubansky"

Easy to prepare and very tasty salad from your favorite eggplant for the winter. If you are just starting out with canning, then this salad recipe is what you need! ...

Green tomato salad for the winter "Colors of autumn"

If you have never cooked a salad of green tomatoes, urgently get better! This type of preparation is one of the most favorite in my family, and salad cans usually run out before the New Year. ….

Eggplant salad for the winter "Ten"

Ten salad is my mother's favorite winter vegetable salad. I also liked this salad for simple proportions- all vegetables need to be taken 10 pcs. It is very simple to prepare, and the taste will delight all winter. Who has not tried it, I advise you to cook. …

"Special" salad with eggplants and beans for the winter

Every year, it is imperative that I close a few jars of eggplant salad with beans for the winter. Except that it is very delicious preservation, it is also very satisfying, so it can serve not only as a snack or an addition to meat, but also act as independent dish... This will be especially true for those who adhere to the fast: they will definitely like such blue ones with beans for the winter. How to cook a delicious salad with eggplant and beans for the winter "Special" can be viewed

Zucchini salad for the winter "Mother-in-law's language" If you like the recipe - put asterisks ⭐⭐⭐⭐⭐, share the recipe on social networks or leave a comment with a photo report of the prepared dish. Your feedback is the best reward for me 💖!

Salads for the winter in jars of vegetables - the most famous type canned blanks... We bring to your attention a selection of very tasty and not difficult to prepare salads at home.

Almost any vegetables and their combinations can be preserved. The main thing is to keep the proportions and sterilize the cans and products before closing. It's not difficult at all.

To prevent the salad jars from cracking during sterilization, place a towel or folded cheesecloth on the bottom of the pot. This will prevent glass-to-metal contact. Also, you should not put the cans too tightly to each other.

How to cook salads for the winter in jars - 15 varieties

Some call him " lazy cabbage rolls" or " cabbage salad", in part it is true - the set of products and the cooking technology have a lot in common.

Ingredients:

Rice - 100 g
Tomatoes - 200 g
Cabbage - 300 g
Carrots - 1 pc
Bulb onion - 1 pc.
Spices to taste
Vegetable oil - 50 ml
Vinegar - 2 tbsp
Salt - 0.5 tsp
Granulated sugar - 0.5 tsp
Garlic - 1 tooth

Preparation:

We wash and clean the products. Cut the onion into half rings. Cut the carrots into large cubes. Shred cabbage for salad. Pour vegetable oil into a saucepan or frying pan, heat it up and sauté the onions and carrots until soft.

Onions and carrots have different time cooking. To make everything homogeneous, the carrots should be sautéed first. Bringing it to the stage of semi-readiness, you can add onions.

Pour chopped cabbage into a container. As soon as it is stewed, we present the tomatoes, cut into straight cubes. Simmer over low heat for another 7-10 minutes, so that the tomatoes give off juice. Do not forget to mix.

Now you can add rice. We also add salt and sugar - it will remove tomato acid, spices, squeeze out a clove of garlic. Mix and cook for about 25 minutes. If the rice has absorbed all the juice, add a little boiled water, otherwise the salad will turn out dry. Now you can add vinegar, stir and simmer for another 2-3 minutes.

We put our salad in sterilized jars, cover with a lid and twist.

Very tasty and unusual preparation. Prepare a few jars for the winter and your family will thank you for great side dish to potatoes and cereals.

Ingredients:

Rice - 100 g
Tomatoes - 200 g
Cabbage - 300 g
Carrots - 1 pc.
Spices to taste
Bulb onion - 1 pc.
Vegetable oil - 50 ml
Vinegar - 2 tablespoons
Salt - 0.5 tsp
Granulated sugar - 0.5 tsp
Garlic - 1 tooth

Preparation:

We sterilize the jars. Cut the cucumbers into strips with a knife, and rub the carrots on " Korean grater". Finely chop the garlic.

Mix the chopped ingredients. Add vinegar, salt, sugar, black pepper, oil. Leave it to brew for one and a half to two hours.

We put the salad in jars and sterilize for 15 minutes - you can close it.

Interesting and unusual way prepare fish for the winter - salad with mackerel and vegetables. It is suitable as an ingredient for preparing other dishes, for example, fish soup and as a New Year's snack.

Ingredients:

Medium mackerel - 1 piece
Bulb onion - 1 pc.
Carrots - 1 pc
Tomatoes - 5 pieces
Salt - 1 tbsp
Peppercorns - 5 pieces
Bay leaf - 3 pieces
Vegetable oil - 50 ml
Table vinegar - 30 ml
Sugar - 3 tbsp

Preparation:

Peel the onion, cut into cubes or strips. We wash the mackerel, cut off the head, cleanse from the entrails. Then you need to boil it. Put in a saucepan with salted water, add peppercorns and bay leaves - cook for 18 - 23 minutes over low heat.

While the fish is being prepared, we clean the carrots, three of them on a coarse grater. Twist the tomatoes in mashed potatoes.

Put the prepared vegetables in a saucepan, add tomato puree, salt and sugar, sunflower oil. Simmer for 20 minutes.

We cool the cooked fish and remove the bones from it. Then add it to vegetables, mix and simmer for another 10 - 15 minutes. At the very end, pour in the vinegar.

We transfer the finished salad with mackerel into sterilized jars. We roll up.

Why is this recipe good? You can pour practically any vegetables. Overgrown cucumbers or tomatoes? Make a delicious salad out of this.

Ingredients:

Marinade for 1 liter of liquid
Sugar 1.5 tablespoons with a slide
Salt - 1 tablespoon
Acetic acid 70% - 1 tablespoon

Preparation:

Put a pinch of peppercorns in a liter jar at the bottom. Cut the cucumbers into large slices and put them in the first layer. Then we cut the tomatoes and put in the second layer
Peel the onion and cut into half rings. If the onion is small, you can use rings. We spread it in the 3rd layer in a jar. You can add a layer of carrots. You can add any vegetables to this salad - eggplant, zucchini, etc.

We clean the bell peppers, cut it and also lay it out in a layer. If the jar is still full, repeat the layers.

Add salt, sugar to a liter of water and boil. When the brine boils, add vinegar and pour it into a jar, cover with a lid and sterilize for fifteen minutes. Then you can close.

Tomato and pepper salad is offered. Highly recommend for the winter. You and your family will appreciate this workpiece.

Ingredients:

Tomatoes - 620 g
Sweet pepper - 620 g
Carrots - 320 g
Onions - 320 g
Sugar - 3 tablespoons
Salt - 1 tablespoon
Table vinegar - 30 ml
Sunflower oil - 50 ml

Preparation:

We wash the vegetables in water. We clean the bell pepper from the seeds, cut it into half rings. Chop the tomatoes coarsely and add to the pepper. Cut the carrots into thin strips or grate them. Sliced into half rings onion put to the rest of the vegetables, add vinegar, sunflower oil, sugar and salt. Mix thoroughly and leave to brew for two hours.

Put the salad tightly in pasteurized jars, cover with lids, then sterilize for 25-30 minutes. After that, the salad can be covered.

Very easy to prepare, but no less delicious salad. It can be closed in banks in just half an hour.

Ingredients:

Tomatoes - 3 pieces
Onions - 3 pieces
Sweet pepper - 2 pieces
Carrots - 1 pc
Vinegar 9% - 1 tbsp
Parsley - 1 bunch
Garlic - 2 cloves
Cucumbers - 2 pieces
For 1 can - 0.5 l
Salt - 0.5 tsp
Sugar - 1 tsp

Preparation:

We sterilize the jars. Cut the onion into half rings and place it on the bottom of a sterilized jar. Peel the bell peppers and cut them into strips. Lay a layer of pepper on top of the onion. Finely chop the parsley and put on top of the pepper. Finely chopped garlic is also added to the jar. Put the carrots grated on a Korean grater next. Next, put a layer of sliced cucumbers, and the tomatoes come last.

Now add salt, sugar and vinegar. Pour jars of vegetables with boiling water, cover with lids and set in a saucepan to sterilize for 10-12 minutes. We close. Puff salad in jars, ready for the winter.

You like Eastern cuisine? Do you like to experiment? Then try preparing an oriental assorted vegetable salad for the winter.

Ingredients:

Green tomatoes - 5 kg
Sweet pepper - 1 kg
Carrots - 1 kg
Onions - 1 kg
Garlic - 2 heads
Cilantro - 1 bunch
Vinegar 9% - 1 glass
Vegetable oil - 1 glass
Black pepper - to taste
Hmeli-suneli - 4 tsp
Coriander - 3 tsp
Saffron - 2 tsp
Sugar - 1 tbsp
Salt to taste

Preparation:

Cut the onions into rings, salt, let stand for 15 minutes, then squeeze the juice.

Cut unripe, or better green tomatoes into thin rings. If the tomatoes are large, cut them into slices. Cut the bell peppers and carrots into strips. Chop the garlic and a bunch of cilantro.

Mix the prepared ingredients well and put them in jars. Fill with hot marinade consisting of sunflower oil, seasonings, sugar, salt and vinegar.

Let the salad sit for 2 hours, then sterilize it for 20-30 minutes. Close, wrap and let cool.

Another recipe for "Assorted" salad. It has a softer taste and, in contrast to oriental recipe absolutely everyone will like it.

Ingredients:

Cucumbers
Onion
Tomatoes
Bell pepper
Carnation
Currant leaves
Bay leaf
Black peppercorns
Ground black pepper
Parsley
For brine:
Salt - 1 tbsp
Sugar - 2 tbsp
Cinnamon - 1 tsp
Vinegar - 1 tsp per 0.5 liter can

Preparation:

Cut tomatoes, onions and cucumbers into slices. Cut the pepper into slices.

Put blanched currant leaves in prepared sterile jars. We also put one blanched parsley sprig in each jar.

You can blanch like this: dip previously washed green leaves into boiling water several times.

Add black pepper and 4 pieces of black peppercorns and 4 pieces of cloves to the jar at the tip of a teaspoon.

We spread the vegetables in layers in a jar. Cucumbers are the first layer. The next layer is onions, followed by tomatoes, and bell peppers last.

At the end, put 1 bay leaf, a sprig of parsley and a currant leaf

Cooking the brine: per liter of water, add a spoonful of salt, two tablespoons of sugar, not a full teaspoon of cinnamon, peppercorns and cloves to taste. We also add a little parsley, a currant leaf, a bay leaf and a few sprigs of dill. Bring to a boil, simmer for 2 minutes and pour into jars. After that, pour 1 tsp of vinegar essence into a jar.

We sterilize the jars filled with brine for 7-10 minutes, then close.

An easy-to-prepare salad with green tomatoes and bell peppers. Very tasty!

Ingredients:

Sweet pepper - 3.5 kg
Green tomatoes - 4 kg
Onions - 4 kg
Green parsley - 300 gr
Sugar - 6 tbsp
Salt - 5 tbsp
Ground black pepper - 6 tsp
Table vinegar - 1/2 cup

Preparation:

The pepper should be blanched in boiling water for 1 minute. We cool it, peel it of seeds, cut it into strips.

Cut the tomatoes into slices about 5 mm thick, cut the onion into rings, and finely chop the greens.

We mix all vegetables and herbs in a volumetric container, add salt, sugar, ground pepper and vinegar. Mix well.

Next, put the salad in clean jars and cover with lids. We send for sterilization. The sterilization time for the salad in a liter dish is twenty minutes, in a half-liter dish - ten. We roll up the lids, wrap them until they cool completely.

It is very simple, quick and tasty to prepare and preserve the Moldavsky salad.

Ingredients:

Tomatoes - 3 kg
Sweet pepper - 1 kg
Carrots - 100 gr
Onions - 1 kg
Vegetable oil - 300 ml
Vinegar 5% - 180 ml
Salt - 100 gr
Sugar - 300 gr

Preparation:

First, we wash and sterilize the cans. Cut the tomatoes into large slices, and sweet peppers in large pieces... Cut the onion and carrot into rings.

Pour vinegar and vegetable oil into a large saucepan. We heat it up and add sugar and salt to this mixture. Stir well until completely dissolved.

When the mixture boils, add the carrots and cook from the moment of boiling for 7 minutes. Then add the onion and cook for another 5 minutes. Add bell peppers here and cook for 5 minutes. Add the tomatoes last and cook for another 3 minutes. Do not forget to mix at each stage.

We put the salad in jars and close. From these ingredients, ten 450 g cans are obtained at the exit.

Homemade Assorted Salad is a great appetizer and side dish. This is the taste and smell of summer vegetables that you want so much in winter.

Ingredients:

Based on a 3-liter can:
Tomatoes - 800 gr
Cucumbers - 200 gr
Green beans - 200 gr
Dill, celery, basil
Leaves of currant, oak and cherry, 2-3 pcs.
Horseradish root
Garlic - 5 cloves
For brine:
Water - 1.3 l
Sugar - 6 tbsp
Salt - 3 tbsp
Table vinegar - 3 tbsp

Preparation:

Place the bottom of the sterilized bottle with leaves and spices. Then we spread a layer of coarsely chopped cucumbers and part of the beans, followed by coarsely chopped tomatoes and the remaining beans.

Fill the bottle twice with boiling water for ten minutes. Then we boil the brine from water, sugar, salt and vinegar. For the third time, fill the bottle hot brine, close it, turn it over and cover it with a blanket until it cools completely.

Delicious and simple salad recipe with crispy cucumbers.

Ingredients:

Small cucumbers - 4 kg
Granulated sugar - 1 glass
Refined vegetable oil - 1 glass
Vinegar 9% - 1 glass
Salt - 3 tbsp
Ground black pepper - 1 tbsp
Grated garlic - 1 tsp

Preparation:

Trim the ends of cucumbers on both sides and rinse well. Next, the cucumbers should be put into a bag and weighed on a scale to calculate the amount of ingredients needed.

Boil the lids for preservation

Before sterilizing the lids, be sure to pull out the rubber seals, otherwise they will deform and the lid will not be able to tighten.

Rinse half-liter jars (you don't need to sterilize)

Cut or chop the cucumbers. Add sugar, vegetable oil, vinegar, salt, black pepper, squeeze out the garlic. Mix everything well and leave to infuse for 1-2 hours

Probably one of the most delicious salads is the Ukrainian salad. The proportions of vegetables can be adjusted to your liking.

Ingredients:

For 10 half liter cans:
Tomatoes - 2 kg
Sweet pepper - 1.5 kg
Onions - 800 g
Carrots - 1 kg
Carnation - 10 buds
Bay leaf - 10 pcs.
Sugar - 120 g (4 tablespoons)
Salt - 60 g (2 tablespoons)
Sunflower oil - 1 cup (200 g)
Vinegar 9% - 100 g
Allspice - 10 pcs.

Preparation:

Tomatoes in chopped pieces, pepper - in strips, carrots should be grated, chopped onions into rings. Mix the prepared ingredients thoroughly, add oil, salt, sugar and vinegar.

We transfer vegetables to a saucepan and simmer them over low heat. While they are boiling, we put bay leaves, cloves and peppers in sterilized jars. Next, we lay out the salad on the prepared jars.

Cover the jars with lids and set them to sterilize for 20 minutes. We twist and turn over until completely cooled.

Winter salad "2 in 1"

Why 2 in 1? Because the salad can be used both as a dressing and as a separate dish.

Ingredients:

Bulgarian pepper - 1 kg
Onions - 1 kg
Carrots - 1 kg
Tomatoes - 3 kg
Vinegar 9% - 5 tbsp
Sugar - 5 tbsp
Salt - 5 tbsp
Sunflower oil 1 cup

Preparation:

My pepper, peel of the seed and cut into half rings. Chop the onions. Grate the carrots. Cut the tomatoes into small pieces.

In a volumetric container, mix the peppers, tomatoes and onions. Add sugar, salt, vinegar and let it brew for 6-8 hours.

Then we put the salad on low heat and add a glass of sunflower oil. As soon as the salad boils, boil it for no more than 15 minutes.

We take sterilized jars and lids, put the salad in the jars, roll up, cover the jars with a blanket and leave to cool.

Homemade tomato and cucumber salad in winter will give a head start to greenhouse vegetables from the store.

Ingredients:

Tomatoes - 1.5 kg
Cucumbers - 1.5 kg
Onions - 750 g
Vegetable oil - 250 g
Vinegar 9% - 2.5 tbsp
Sugar - 2.5 tbsp
Salt - 2 tbsp

Preparation:

Rinse and dry vegetables. Cut the tomatoes into slices, and the cucumbers into slices. Cut the onion into half rings and transfer to the rest of the vegetables. Add salt, sugar, oil and vinegar. Stir and leave to stand for 10-15 minutes.

We put the salad in jars and sterilize for 13-17 minutes. Then you can twist.