The most delicious salad recipes for the winter. Salad with beans and vegetables. Hungarian lecho with garlic for the winter - a delicious recipe
All salads can be harvested from the appearance of vegetables of a new crop until late autumn.
Each salad is a good addition to any meat, poultry or fish dish.
2-3 tablespoons of salad added to soup, cabbage soup or borsch will change their taste and give the first courses a special piquancy.
1. Salad "Young man"
Products:
1. Cauliflower - 2 kg.
2. Carrots - 1.8 kg.
3. Sweet pepper - 3 kg.
4. Sugar - 300 gr.
5. Salt - 100 gr.
6. Vinegar 6% - 300 ml.
How to cook salad "Molodchik":
Divide the cauliflower into inflorescences, scald with boiling water.
Cut the pepper into cubes, carrots in the form of stars, or as you wish.
Put all the vegetables in a saucepan, sprinkle with salt and sugar, leave for 24 hours.
Mix the extracted juice with vinegar and vegetable oil.
Spread the vegetable mixture into jars, heat the filling and pour into jars.
Sterilize jars for 12-15 minutes.
2. Vegetable salad
Products:
1. Cabbage - 5 kg.
2. Onions, carrots and bell peppers of different colors - 1 kg each.
3. Vegetable oil - 0.5 l.
4. Vinegar 6% - 0.5 l.
5. Salt - 4 tbsp. spoons
6. Sugar - 350 gr.
How to prepare vegetable salad:
Grate the carrots on a coarse grater, cut the cabbage and pepper into strips, onions into rings or half rings.
Put everything in a large enameled pan, stirring occasionally, leave for 12 hours.
Arrange the salad in prepared jars, close with nylon lids.
Store in refrigerator or cellar. When using the salad, do not season with anything, it has everything.
3. Salad "Gold Reserve"
Products:
1. Tomatoes - 4 kg.
2. Carrots - 2 kg.
3. Onion - 1 kg.
4. Beets - 1 kg.
5. Acetic essence 70% - 2 tbsp. spoons
6. Vegetable oil - 0.5 l.
7. Salted sprat - 2 kg.
8. Salt - 2 tbsp. spoons (optional)
9. Sugar - 18 tbsp. spoons
How to cook salad "Golden Reserve":
Pass the tomatoes through a meat grinder.
Grate beets and carrots.
Onion cut into rings or half rings.
Simmer all vegetables (except tomatoes) in oil for 15-20 minutes.
Then add tomatoes and cook for 2 hours.
15 minutes before the end of cooking, add sprats, sugar, vinegar, arrange in jars and roll up.
4. Salad "Zucchini - cool barrel"
Products:
1. Zucchini - 3 kg.
2. Tomatoes - 1.6 kg.
3. Garlic - 2 heads
4. Sugar - 1 cup
5. Table vinegar 6% - 1 cup
7. Salt - 2 tbsp. spoons
How to cook salad "Zucchini - cool barrel":
Zucchini cut into cubes.
1 kg tomatoes cut into slices
Grate 600 gr tomatoes.
Pass the garlic through a press.
Mix everything (except garlic), season with sugar, salt, vinegar and oil, simmer for 25 minutes.
At the end of cooking, add garlic and mix again.
Arrange the salad in 0.5-liter jars and sterilize for 15 minutes. Roll up.
5. Salad "Feast for the whole world"
Products:
1. Peeled zucchini - 3 kg.
2. Bell peppers - 4 pcs.
3. Garlic - 100 gr.
4. Tomato paste - 360 gr.
5. Sugar - 1 cup
6. Vegetable oil - 1 cup
7. Salt - 2 tbsp. spoons
8. Red ground pepper - 1 teaspoon
9. Water - 1 liter
How to make a Feast for the World salad:
Pass vegetables through a meat grinder.
Dilute tomato paste in 1 liter of water, add sugar, salt, pepper and vegetable oil, mix with vegetables and put on fire.
From the moment of boiling, cook for 30 minutes. 5 minutes before the end of cooking, add 1 teaspoon of 70% vinegar.
Arrange the hot salad in prepared jars and roll up.
6. Salad of zucchini and beans
Products:
1. Zucchini - 3 kg.
2. Green beans - 2 kg.
3. Bulgarian pepper - 1 kg.
4. Greens - 0.5 kg.
5. Hot pepper to taste
For brine:
1. Water - 1.5 liters
2. Garlic - 150 gr.
3. Vinegar 6% -0.5 liters
4. Salt - 150 gr.
5. Sugar - 250 gr.
6. Vegetable oil - 350 gr.
How to make a salad of zucchini and beans:
Coarsely chop vegetables and pour boiling brine.
Boil for 30 minutes, put into jars and roll up.
7. Eggplant salad
Products:
1. Eggplant - 2 kg.
2. Bulgarian pepper - 1.5 kg.
3. Tomatoes - 1.5 kg.
4. Onion - 1 kg.
5. Garlic - 200 gr.
6. Greens (parsley, cilantro)
7. Vegetable oil - 250 gr.
8. Salt - 2 tbsp. spoons
9. Acetic essence 70% - 1 teaspoon
How to make eggplant salad:
Eggplant and Bulgarian pepper cut into ribbons in length.
Peel the tomatoes and cut into slices or cubes.
Cut the onion into half rings, grate the garlic or pass through a press.
Chop greens. Mix everything, add salt, vegetable oil and vinegar essence (optional).
Cook for 30-40 minutes, arrange in prepared jars and roll up.
8. Eggplant salad "With wheels"
Products:
1. Eggplant - 1.5 kg.
2. Onion - 500 gr.
3. Carrots - 500 gr.
4. Tomatoes - 1 kg. (instead, you can take 500 grams of red tomatoes, 500 grams of sweet pepper and 2 large Antonov apples)
5. Sunflower oil - 1.5 cups
6. Salt - 2 tbsp. spoons
7. Sugar - 4 tbsp. spoons
8. Boiled rice - 1 cup
How to cook eggplant salad "With wheels":
Wash eggplants, scald with boiling water, peel, cut into wheels 2 cm thick.
Sprinkle with salt and leave for 15-20 minutes to release the bitterness.
Squeeze, fry in sunflower oil until golden brown.
Grate the carrots on a coarse grater, finely chop the onion, slice the tomatoes, pepper and apples - into strips.
Fry carrots and onions separately in vegetable oil, put in a saucepan.
Add tomatoes, peppers, apples, eggplant wheels, pour in the remaining oil.
Bring the vegetables to a boil, add salt, sugar and simmer until cooked for 40-45 minutes.
10 minutes before the end of cooking, add rice. Arrange in prepared jars and roll up.
9. Salad "My blue ones"
Products:
1. Eggplant - 5 kg.
2. Cabbage - 1.5 kg.
3. Carrots - 0.5 kg.
4. Garlic - 200 gr.
5. Vinegar 6% -250 gr.
6. Bulgarian pepper - 4 pcs.
7. Hot pepper, salt to taste
How to cook salad "My blue ones":
Boil eggplant whole, cool and cut into rings.
Finely chop the cabbage, grate the carrots on a coarse grater.
Finely chop the garlic. Bitter and Bulgarian pepper cut into strips.
Mix all the vegetables, pour over the vinegar and leave for 1 hour.
Stir every 15 minutes for an hour.
Then fold into prepared jars and close with screw or nylon lids.
Keep refrigerated.
10. Salad "Yeralash"
Products:
1. Eggplant - 10 pcs.
2. Bulgarian pepper - 10 pcs
3. Onion - 10 pcs.
4. Garlic - 5 cloves
5. Tomatoes - 10 pcs.
6. Hot pepper - 1 pod
7. Sugar - 4 tbsp. spoons
8. Salt - 2 tbsp. spoons
9. Odorless sunflower oil - 200 ml.
How to cook Yeralash salad:
Eggplants do not peel, cut into circles 1 cm thick, put in salted water.
Bring to a boil and drain the water. Cut the bell pepper into strips, bitter - into rings, chop the garlic.
Cut the tomatoes. Mix all the vegetables, add salt, sugar, butter and cook for 40 minutes.
10 minutes before the end of cooking, put 1 teaspoon of 70% vinegar essence.
Put the mass in prepared jars and roll up without sterilization.
Cover jars warm and leave for 5-6 hours.
11. Salad in Luzyansky
Products:
1. Red tomatoes -1 kg.
2. Cucumbers - 1 kg.
3. Onion - 1 kg.
4. Sunflower oil - 300 gr.
5. Tomato sauce - 250 gr.
6. Salt to taste
How to cook a Luzyansky salad:
Pass tomatoes, cucumbers and onions through a meat grinder, put in a saucepan.
Pour in oil and tomato sauce. Put in the oven for 40 minutes.
Salt to taste and put in the oven for another 5-10 minutes to simmer.
Put in jars, you can roll it up, or you can close it with nylon lids.
Store in refrigerator or cellar.
From the indicated amount of products, 6 half-liter jars come out.
Salad can be added to side dishes, used to make pizza, go as a spread for sandwiches.
12. Salad "Joy of Summer"
Products:
1. Sweet pepper - 5 kg. cut into 4-6 pieces,
2. Carrots - 15 pcs.
3. Tomatoes - 3 kg.
4. Garlic - 2 heads
5. Parsley - 1 bunch
6. Vegetable oil - 0.5 liters
7. Sugar - 1 cup
How to cook the Joy of Summer salad:
Grate carrots on a medium grater. Pass 3 kg tomatoes through a meat grinder.
Pass the garlic through a press or pass through a meat grinder along with tomatoes, finely chop the parsley.
Put everything in a large bowl, add vegetable oil, sugar, salt to taste, put on fire and cook from the moment of boiling for 40-50 minutes.
Arrange the hot salad in prepared jars and roll up with metal lids. Wrap and leave to cool for about 7-8 hours.
13. Salad "Kuban"
Products:
1. Sweet pepper - 5 kg.
2. Ripe tomatoes - 2.5 kg.
3. Garlic - 300 gr.
4. Vegetable oil - 300 ml.
5. Salt - 100 gr.
6. Sugar - 200 gr.
7. Vinegar 70% - 2 tbsp. spoons
8. Parsley - 100 gr.
9. Black pepper to taste
How to cook salad "Kuban":
Wash sweet pepper, cut into 3-4 parts.
In a wide bowl put chopped parsley and garlic, hot peppers, chopped tomatoes, add salt, sugar and pour oil.
Put on fire, bring to a boil and cook for 15 minutes.
Dip the slices of sweet pepper into the boiling mass, pour in the vinegar and cook for 10 minutes.
While hot, spread the salad in prepared jars and roll up.
14. Salad "The whole garden"
Products:
For a 3 liter jar you will need:
1. Small cucumbers - 8 pcs.
2. Brown tomatoes - 3 pcs.
3. Bow - 2 pcs.
4. Garlic - 4 cloves
5. Parsley root, celery stalk, thin horseradish root, dill umbrella, 2-3 pods of sweet pepper.
6. Cabbage
For filling: 1.5 liters of water, 2 tbsp. spoons of salt, 5 tbsp. tablespoons of sugar without a slide.
How to make the Whole Garden Salad:
Shred the cabbage. Put the vegetables in a jar, fill the gaps with cabbage.
Fill the jar with filling and sterilize for 20 minutes at a temperature of 85 degrees.
Add 5 tbsp. spoons of 9% vinegar.
Roll up, turn over, wrap and leave to cool completely.
Can you freeze lettuce leaves? Why not"? Lettuce leaves can be frozen in the same way as sorrel and other greens. The only difference is that lettuce is more delicate, and must be handled very carefully.
There are recipes for freezing blanched lettuce leaves, but you should not do this. After all, a salad is a salad, to eat it fresh, without heat treatment. Is it only if this salad is intended for making pie fillings or stuffing.
It is also advised to freeze it in ice cubes, but at the same time they insist that you must definitely dry the leaves if you are going to freeze them whole. Therefore, you need to listen to everyone, and do your own thing.
Only fresh, not crushed or withered leaves are suitable for freezing. Go through them, tear off the spine. Just tear off, not cut with a knife. You do not need iron oxides during winter storage.
Rinse the leaves under running cold water, shake off the droplets, and immediately place in a container or on cling film. Do not wait for the water to dry completely, in this case it will not hurt. Wrap the leaves tightly in cling film.
The main enemy of food is not water, but oxygen, so try to get rid of it as much as possible.
You can immediately prepare salad preparations. To do this, tear lettuce leaves with your hands, put them in glass jars or a container, tightly close the lid, and then immediately send them to the freezer.
Of course, after defrosting, lettuce will not be as beautiful and crispy, but the salad will retain the taste and vitamins that we need so much in winter.
Leaf lettuce is a valuable crop, pleasing from spring to autumn. It contains a lot of folic acid, carotene, vitamin B6, so greens are not only tasty, but also healthy. It is advisable to use it fresh, adding to different dishes. How to prepare lettuce leaves for the winter is described in the article.
Advantages
The Greeks value vegetable products. They eat salad every day, and in large quantities. In ancient Greece, greens were considered a miraculous herb. It was known for its benefits in the treatment of various diseases.
Now the plant is no less popular. On its basis, various decoctions are prepared that eliminate a runny nose, allergies. The presence of pectin allows scarring of stomach ulcers. Leaf inhalations are in demand. People who control their weight, such greens can be consumed in any quantity and at any time, as this will not affect the waist.
The presence of lactucin gives a calming effect. Greens help with insomnia. It needs to be added to different dishes. It is preferable not to cut the leaves, but to tear them with your hands. This will preserve the taste and valuable components. You want to benefit from this supplement not only in summer, but also in the cold period. That is why many are interested in how to prepare lettuce leaves for the winter.
Choice
The main selection criterion is the freshness of the product. We need to look at his appearance. The leaves should not wither, and the absence of mucus on the stems is important. The packages usually indicate the expiration date of greens, which should also be paid attention to.
Crispy leaves are considered the best for various salads, cocktails, smoothies. They decorate sandwiches, sandwiches, casseroles, stews, pates. Fresh slices of tomatoes, cucumbers, radishes, along with lettuce, look beautiful on the festive table.
It is advisable to use fresh herbs. But harvesting lettuce leaves for the winter will allow you to save valuable components if you use proven methods. It is important to properly collect and prepare them.
Collection
When harvesting in the garden, there are several rules to consider:
- Lettuce must be plucked by the roots, and then placed in a container in an upright position. A ventilated box will do.
- Collection should be done in the early morning, after the dew has dried, when the sun is shining.
- Need fresh and strong leaves of medium size.
If you take into account these rules, you will be able to preserve high-quality greens, in which its valuable properties will be preserved. Each method is convenient and does not take much time.
Training
Before you learn how to prepare lettuce leaves for the winter, you should prepare them for this procedure:
- It is necessary to remove the roots, rinse all the leaves, as there may be a slug between them, which must be removed, as it harms the quality of the product.
- A clean salad should be dried on a flannel and used for its intended purpose.
If the greens will not be used, small piles should be created from it. Each must be wrapped in a wet waffle towel and put in a plastic bag. Rolls must be placed in the refrigerator. Leaves will stay fresh for 2-3 days. The purchased product must be treated in the same way, only it should be borne in mind that it could already be stored for some time by the seller. Only after preparation can you harvest lettuce for the winter according to recipes
Freeze
Can you freeze lettuce for the winter? This procedure is feasible, besides, all vitamins are preserved with it. Clean and dry leaves should be laid out in plastic bags and placed in the freezer. You can use food foil and a plastic container.
The disadvantage of this method is that the leaves are very delicate in texture, so after defrosting, the greens can turn into a mushy mass. But there are dishes in which the salad can be placed frozen. These are omelettes, soups, vegetable stews. To cook them, the greens must be cut into strips before freezing and packaged in a container.
Drying
You can also prepare lettuce leaves for the winter in another way. Recipes allow you to save valuable vitamins that are so necessary in the cold season. Like other greens, the leaves can be dried using special devices, or placed outdoors, covered with gauze.
It is advisable to use young greens, since after cooking it does not taste bitter. It is preferable to store the finished product in a glass tightly closed container. Dried lettuce is used in various dishes. It has no special taste, but as a vitamin supplement, the product is indispensable. It is also used to prepare decoctions that help in treatment and cosmetology.
Pickling
You can pickle lettuce leaves for the winter or pickle. Many housewives believe that this is the most delicious way. For this, garlic, dill, parsley, vinegar are used. How to prepare lettuce leaves for the winter? To do this, prepare the marinade. It includes water, salt, sugar, citric acid and vegetable oil.
Leaves should be placed in a container. Each layer should be treated with hot marinade, sprinkled with chopped herbs and garlic. Peas of allspice and bay leaf will help enhance the taste and aroma. This type of salad is cooked under oppression and sent to the refrigerator or cellar. You have to keep it for a month.
For long-term preservation of the salad, it is fried in sunflower oil with garlic. Aromatic vinegar is then added and the jars can be rolled up. This method is needed for long-term storage.
Thus, harvesting lettuce leaves for the winter can be done in any of these ways. You can try each of them, and then choose the one you like the most. In this case, at home there will always be a useful addition to various dishes.
Salads for the winter close many. And every year I want something new. Some housewives close the preservation they love in their family after a year, so that everyone has time to miss the familiar taste. In this article, I offer 6 recipes for delicious salads for the winter: cucumber salad, zucchini salad, pepper and tomato lecho, eggplant salad, mixed vegetable salad, bean salad.
All these salads turn out delicious, they stand well even indoors all winter. The main thing is to close them in clean jars and sterilized. You need to wash cans for conservation without detergents, use soda or mustard powder.
It is also important to use coarse non-iodized salt. If you take extra salt or with iodine, then the preservation will quickly deteriorate.
You can sterilize jars both over steam and in the microwave for 5 minutes. Or in the oven at 130 degrees for 7 minutes (put the jars in a cold oven, and then heat).
This recipe is easy to prepare, and the cucumber salad is very tasty. Cucumbers in this salad will be soft, but they will crunch. Cucumbers will have a very pleasant smell of dill, like a memory of summer.
This salad can be eaten both in its pure form and added to other salads (for example, coleslaw or sauerkraut, it is also delicious to eat with beets).
Ingredients:
- cucumbers - 4 kg
- onion - 0.5 kg
- dill - large bunch
- rock salt - 3 tbsp.
- sugar - 6 tbsp.
- vegetable oil - 250 ml
- vinegar 9% - 200 ml
Yield - about 4.5 liters of finished salad.
Preservation: cucumber salad.
Cucumbers need to be washed and cut. First, cut off the tips of the cucumber, then cut into slices, about 5 mm thick. If the cucumber is large, cut it into semicircles. For this salad, any cucumbers that are available are suitable: large, small, and twisted.
After you cut the cucumbers, weigh them. For the recipe you need 4 kg.
Gently mix the vegetables, add salt (3 tablespoons), sugar (6 tablespoons) and sunflower oil (250 ml). Salt should be coarse, not iodized. Never take extra salt for preservation.
Stir again the salad, cover and leave at room temperature for 4-5 hours. After this time, the cucumbers will release juice.
When the cucumbers have stood, they need to be cooked a little. Put the bowl on the fire and bring the cucumbers to a boil, stirring gently so that the cucumbers do not turn into porridge. When the salad boils, pour in 200 ml of table vinegar and boil for another 3-4 minutes until the cucumbers change color (become a little olive).
It is important not to overcook the cucumbers, otherwise they will be very soft, not crispy.
Jars and lids must be sterilized first. You can sterilize over steam, you can in the microwave, or you can in the oven.
To sterilize jars in the oven, you must first wash them well with soda (but not with detergent), put them in a cold oven. Turn on the heat 130 degrees. When the oven is hot, heat the jars for 5-7 minutes, then carefully remove them.
Place the lids in boiling water for 5 minutes. Remove with a fork without touching the inside with your hands.
Divide the salad into prepared jars. Necessarily cucumbers must be covered with marinade. Pour the marinade all the way to the top so that there is no air left in the jar after seaming.
When the salad is laid out, immediately cover with sterilized lids and roll up. Turn the jars over, check that the lid is well closed, the brine should not leak. Let the salad cool completely upside down, then store in the cellar or pantry.
Do not wrap salad jars or the cucumbers will become too soft. Also, do not put a hot salad next to a chilled preservation.
Zucchini salad - a recipe for homemade preparations for the winter
This is a vegetable salad in which zucchini plays a major role. The taste is excellent, such a salad is eaten with pleasure not only in winter, but also immediately after cooking. I recommend trying this salad recipe, it will be delicious.
Ingredients:
- zucchini - 1 kg
- tomatoes - 1.5 kg
- bell pepper - 4 pcs. major
- garlic - 4-5 cloves
- sugar - 100 gr.
- salt - 1 tbsp.
- vinegar 9% - 1 tbsp.
- vegetable oil - 1 tbsp.
Output - 2.4 liters.
Cooking zucchini salad for the winter.
All vegetables must be washed and chopped. If the zucchini is already old, you need to peel and remove the seeds. If the zucchini is young, you can not do this, but cut it right away. Zucchini is weighed already cut and peeled.
Cut the zucchini into cubes about 1.5 cm.
Peppers need to be cleaned of seeds and cut into strips. Tomatoes are also cut into strips. Just finely chop the garlic.
Pour chopped tomatoes into a large saucepan, add sugar and salt. Stir gently and start heating over low heat.
Tomatoes will release juice when heated, you need to wait until it boils, stirring occasionally. When the tomatoes boil, let them boil for 10 minutes, again remembering to stir.
After 10 minutes, add zucchini, pepper, vegetable oil. Stir, let it boil. After boiling, you need to cook this vegetable salad for 30 minutes over low heat.
15 minutes before cooking, add chopped garlic to the salad. Stir the vegetables gently to keep them whole.
Vinegar is added 2 minutes before cooking, immediately cover the pan with a lid so that the vinegar does not evaporate. Bring to a boil and turn off the heat. The vinegar in this salad is needed as a preservative so that it can be stored longer and even at room temperature.
Ready salad should be laid out in sterilized jars to the very edge. And immediately roll up with sterilized lids. Banks turn over, wrap up and leave to cool.
Hungarian lecho with garlic for the winter - a delicious recipe
Lecho is a popular dish in our country. Real lecho should be prepared from two main ingredients: bell pepper and tomato. The remaining nuances are already brought by each hostess. This lecho recipe is successful: the finished product is fragrant and slightly spicy and spicy, thanks to garlic and hot peppers.
Ingredients:
- tomatoes - 3 kg
- bell pepper - 1.5 kg
- chili pepper - 1 pc. (optional)
- garlic - 1 head (large)
- vinegar 9% - 3 tbsp.
- sugar - 50 gr.
- salt - 1 tbsp.
- vegetable oil - 200 gr.
- peppercorns - a few pieces in each jar
Yield - 3.5 l
How to cook lecho with garlic.
Take a large pot in which you will cook lecho. Peel the garlic and cut into strips. You should not chop it finely, in this salad it should be felt as a separate ingredient. Place chopped garlic in a bowl.
Remove the stem and seeds from the pepper. Cut the pepper in half, and then cut into strips, about 1 cm wide. Fold the chopped pepper to the garlic. Together with the bell pepper, you can cut 1 chili pepper for spiciness.
Next you need to prepare the tomatoes. They need to be washed, cut into halves, remove the stem. Tomatoes need to be mashed. This can be done in a blender or food processor. Add tomato puree to pepper and garlic.
Now put in a pan 50 gr. sugar, 200 gr. vegetable oil (refined, odorless), 1 tbsp. with a heap of salt. Turn on the fire under the pan and let the lecho boil, be sure to stir everything.
When the lecho boils, cook it over moderate heat for 30 minutes. Stir occasionally. After half an hour, add 3 tbsp. l. vinegar, boil for another 5-7 minutes.
In pre-sterilized jars, put 5 pcs. peppercorns (both black and allspice). Fill the jars with ready-made lecho to the very edge and roll up. Turn the jars upside down and let cool. And wait for the time to enjoy this delicious dish!
Delicious eggplant salad for the winter - recipe with photo
Eggplants can be used to make various preparations for the winter: sauteed, salad with vegetables, eggplants like mushrooms, eggplant caviar, pickled eggplants, etc. In this article, I will write a delicious recipe for eggplant salad and other vegetables.
Ingredients:
- eggplant - 1 kg
- bell pepper -800 gr.
- tomatoes - 500 gr.
- onion - 400 gr.
- carrots - 300 gr.
- garlic - 1 head
- vegetable oil - 100 ml
- water - 200 ml
- vinegar 9% - 80 ml
- salt - 1 tbsp. + 1 tbsp. to remove bitterness from eggplant
- sugar - 80 gr.
Output - 2 liters.
Step by step cooking eggplant salad.
Cut the eggplant into cubes about 1.5 cm. Add 1 tbsp to the eggplant. salt, mix and leave for 10 minutes to leave the bitterness. After 10 minutes, the eggplant should be washed with running water.
Remove seeds from bell pepper and cut into squares about 1.5 tbsp. Grate carrots on a coarse grater. Cut the onion into medium cubes, finely chop the garlic. Place all vegetables in a bowl.
Cut the tomatoes into cubes, like eggplants. Send the tomatoes to the pan with the rest of the vegetables. Pour the salad with 100 ml of refined vegetable oil, and also pour 200 ml of water. Mix vegetables and put on fire.
When the salad boils, put sugar in it, 1 tbsp. salt, mix gently so that the vegetables remain whole.
After boiling, cook the salad for 10 minutes. At the end of cooking, pour 80 ml of table vinegar, bring to a boil and immediately (boiling) lay out in sterilized jars and roll up.
Fill jars to the very top, immediately roll them up with sterilized lids (can be self-screwing).
Turn the jars over and wrap them in a warm blanket for 5-6 hours. When the eggplant is completely cool, store it.
Vegetable salad without oil - a piece of summer for the winter
This salad is original, because in addition to standard cucumbers, tomatoes and peppers, it includes apples and carrots. It turns out delicious and beautiful.
Ingredients:
- cucumbers
- tomatoes
- bell pepper
- onion
- apples (not loose)
- carrot
Approximately equal in total.
For 1 liter of brine(enough for 2 liters of preservation):
- water - 1 l
- coarse rock salt - 1 tbsp. (without slide)
- sugar - 1.5 tbsp.
- citric acid -1 tsp or acetic acid 70% - 1 tbsp.
Cooking vegetable salad for the winter.
The salad is fairly easy to prepare. You need to take all the vegetables and apples in approximately equal amounts. Wash and cut everything. Cut into portions so that it is convenient to eat later, not very large. Cucumbers and carrots - slices, apples and tomatoes - slices, peppers and onions - straws.
Take jars not sterilized, just clean. This salad is placed in jars raw and then sterilized in water.
If you have liter jars, you can lay everything out in small layers, just put a little bit of everything in half-liter jars: a few pieces of cucumbers, then carrots, apples, peppers, onions, tomatoes and again all over again. Put everything tightly, but do not tamp too much so that the vegetables remain whole.
When the vegetables are laid out in jars, boil the brine. 1 liter of brine is enough for 4 half-liter jars of lettuce or 2 liter jars.
Pour 1 liter of water into a saucepan, add 1 tbsp. salt without a slide, 1.5 tbsp. sugar without a slide, as well as 1 tsp. citric acid or acetic acid. When the brine boils, pour over the vegetables in the jars and just cover with a lid, but do not roll up.
In a wide saucepan, put a napkin or towel on the bottom, pour 1/3 of water. A towel at the bottom is needed so that the jars do not burst. Heat the water, put the jars in it carefully. Remember that the lids are just covered.
Put the pot with the jars on the fire and boil the water. After boiling, sterilize the vegetable salad for 10 minutes for half-liter jars and 15 minutes for liter jars.
After sterilization, carefully remove the jars using a special tool and roll them up. Turn over and let the salad cool completely. Cucumbers after sterilization will change color - they will become a little olive.
In winter, enjoy a piece of summer in jars. You can also add zucchini to such a salad if you like it marinated.
Beans with vegetables - very tasty and satisfying
This salad is different from all the previous ones. Here the beans play the main role, and the vegetables are not put in pieces, but the sauce is made from them. It turns out beans in a vegetable filling. In winter, such beans can be eaten with meat, side dishes, and also put in first courses during cooking.
Ingredients:
- beans - 0.5 kg
- tomatoes - 0.5 kg
- bell pepper - 0.5 kg
- onion - 2 pcs. medium
- carrots - 2 pcs. medium
- chili pepper - optional (for spicy lovers)
- salt - 1 tbsp. without a slide
- vinegar 9% - 80 ml
- refined vegetable oil - 300 ml
Step by step bean salad recipe for the winter.
Beans need to be soaked for several hours in advance so that they cook faster later. Cooking time for beans will depend on the type of bean. Therefore, it must be boiled separately after soaking almost until cooked, there is no need to add salt. After that, the beans will cook for another 10 minutes with vegetables, so keep this in mind when cooking.
Wash tomatoes, peppers, onions and carrots and pass through a meat grinder. Add 1 tbsp to this vegetable puree. salt without a slide and put on fire.
After boiling vegetables, pour vegetable oil and cook for 10 minutes. After 10 minutes, add the beans, stir and cook for another 10 minutes with the lid closed.
At the end of cooking, add vinegar, bring to a boil and can be poured into sterilized jars.
Pour the salad, as usual, to the very top and immediately roll up with sterilized lids. Turn over and let cool. It turns out delicious and easy to prepare.
Here is a selection of delicious salads for the winter. Canned according to these recipes and you will be full and satisfied in the winter.
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To prepare salads for the winter, from a wide variety of products, our step-by-step recipes with photos will help you. Preparations for the winter are so tasty that your eaters will just lick their fingers. Among the options presented in the section, salads that can be prepared quickly without sterilization are especially popular. They can be easily prepared at home. Spicy salads of eggplant and paprika, or zucchini with fragrant garlic, the most delicious salads of green tomatoes or Korean cucumbers are suitable for a festive feast. Such simple homemade salad preparations for the future are a good help in winter, when there are few natural products and vitamins or you need to quickly set the table. In any case, a jar of delicious preservation, which is always at hand, is a good help. For canning, in recipes, experienced hostesses use vinegar, vegetable oil, tomato juice and mayonnaise. A vegetable salad successfully prepared for the winter will delight your household and diversify the menu!
The best salad recipes with photos
The last notes
How often does it happen that when we come to a dacha or a garden, instead of small and thin fresh cucumbers, we find huge overgrown cucumbers. Such finds upset almost everyone, because such overgrown cucumbers are not very tasty fresh.