Cooking light vegetable preparations for the winter. Vegetable preparations for the winter

To date, preparations for the winter allow not only to stock up on summer or autumn vegetables and fruits, but also to diversify your daily and holiday menu savory snacks, juicy salads, vitamin juices, sweet compotes and delicious jams.

Recipes for preparations for the winter were carefully thought out by our grandmothers, who accurately verified the proportions of ingredients and experimented with methods of heat treatment. Today, preparations in jars for the winter are no less, if not more, popular than a few decades ago. Despite the emergence of other ways to stock up on berries, fruits and vegetables for the winter, as well as the appearance of all kinds of preservation on store shelves, homemade for the winter will always be in demand by housewives.

After all, delicious preparations for the winter are obtained only at home, while industrially canned cucumbers most often turn out to be excessively sour, mushrooms are sweet, tomatoes are salty, jam is sugary, and compote “pleases” with a chemical aroma. Therefore, absolutely all preparations for the winter: compotes, salads, jams, preserves, pickled or salted vegetables or mushrooms - it is better to do at home. If you are new to cooking and have never prepared preserves, we will help you learn how to do it at the highest level!

On the pages of our site you will certainly find photo recipes for winter preparations that will satisfy any requests and gastronomic preferences. Our preparations for the winter from vegetables, berries and fruits will conquer you with their variety, ease of preparation and availability of recipes.

Tomato and cucumber preparations for the winter, which are unofficially considered “classics of the genre,” you can safely serve on a festive or everyday table when your family asks for something tasty.

Also, after reading our recipes, you can make delicious preparations for the winter from zucchini: caviar, salads, snacks and even jam. And currant preparations for the winter will not leave indifferent any sweet tooth.

And for those hostesses who avoid unnecessary hassle when rolling cans, blanks for the winter without sterilization are just perfect, which differ delicate taste and speed of preparation.

The best preparations for the winter from our experienced chefs will help you conquer your family with delicious preservation!

05.01.2019

Peppers with eggplant for the winter

Ingredients: pepper, eggplant, garlic, dill, oil, vinegar, salt, sugar, seasoning, water

Peppers and eggplant fragrant marinade- such a preparation for the winter will certainly be a great success in the cold season. Do not forget about this recipe in the season when vegetables are the most delicious and juicy.
Ingredients:
- 1 kg bell pepper;
- 1 kg eggplant;
- 5 cloves of garlic;
- 100 gr of dill;
- 100 ml vegetable oil.

For marinade:
- 30 ml of apple cider vinegar;
- 20 grams of table salt;
- 15 grams of sugar;
- pepper;
- coriander;
- Bay leaf;
- grain mustard;
- water.

04.01.2019

Salad "Paramonikha"

Ingredients: onion, carrot, tomato, salt, sugar, vinegar, oil, pepper

Salad "Paramonikha" with peppers, onions, carrots and tomatoes is one of those successful blanks, which the hostesses, having tried once, close from year to year. We hope you enjoy this recipe as well.
Ingredients:
- 1.3 kg sweet pepper;
- 0.5 kg of onions;
- 1 kg of carrots;
- 1.5 kg of tomatoes or tomato puree;
- 40 grams of salt;
- 250 grams of sugar;
- 100 ml of vinegar;
- 250 ml of sunflower oil;
- ground red pepper to taste.

04.01.2019

Marinated porcini mushrooms for the winter

Ingredients: porcini, water, salt, sugar, vinegar, laurel, pepper, cloves

If you want to close porcini mushrooms for the winter, but don’t know how to do it correctly, then our master class will come to the rescue. It details how to cook wonderful pickled porcini mushrooms.
Ingredients:
- 500-800 gr of white mushrooms;
- 0.5 liters of water;
- 0.5 tbsp salt;
- 0.5 tbsp Sahara;
- 1.5 tablespoons vinegar 9%;
- 4 pieces of bay leaf;
- 3 pieces of black peppercorns;
- 3 pieces of allspice peas;
- 2 cloves.

02.01.2019

Pate from mushrooms for the winter

Ingredients: mushrooms, carrots, onions, oil, salt, sugar, vinegar, pepper

Excellent preparation for the winter - pate from mushrooms. This is a hearty and interesting, tasty and mouth-watering preservation that absolutely everyone likes!

Ingredients:
- 1 kg honey mushrooms;
- 350 gr carrots;
- 350 gr of onions;
- 100 ml of vegetable oil;
- 25 grams of salt;
- sugar;
- Apple vinegar;
- black pepper.

14.12.2018

Ingredients: cucumber, mustard, salt, dill, horseradish leaf, garlic, pepper

Today I will tell you how to cook delicious chopped cucumbers with mustard in just 15 minutes. The recipe is very simple and fast.

Ingredients:

- 2 kg. cucumbers,
- 1 tbsp mustard powder,
- 2 tablespoons salt,
- dill umbrella,
- horseradish leaf and root,
- a leaf of currant, oak and cherry,
- head of garlic
- a third of a chili pepper.

05.08.2018

Marinated porcini mushrooms

Ingredients: mushroom, juniper, cloves, tarragon, thyme, garlic, herbs, salt, sugar, vinegar, water

Today I will tell you how to cook delicious pickled porcini mushrooms. The recipe is very simple and fast.

Ingredients:

- 600 grams of white mushrooms,
- half tsp juniper,
- 4 cloves,
- a sprig of dry tarragon,
- 2 sprigs of thyme,
- 3-4 cloves of garlic,
- 3 sprigs of parsley,
- 2 sprigs of dill,
- 2 tablespoons salt,
- 1 tbsp Sahara,
- 80 ml. vinegar,
- 800 ml. water.

Hot time is now with us, culinary specialists! It is necessary to have time not only to harvest, but also to somehow preserve the harvest. Even those who do not have a dacha use the slightest opportunity to buy and roll up all kinds of vegetables for the winter.

There are five ways to prepare vegetables for the winter. Freezing is the quickest and least time consuming way to preserve. Business something - collected, washed, dried and laid to freeze. But not everyone has the opportunity to place a roomy freezer in a cramped city apartment. In the same way, it is almost impossible to ferment, pickle or soak vegetables in urban conditions, because this requires quite bulk container like wooden barrel and a solid cellar or cellar. Therefore, housewives most often pickle vegetables for the winter, and here fantasy knows no bounds. Assorted salads, stuffed vegetables- choose to taste. "Culinary Eden" brings to your attention several interesting recipes for harvesting vegetables for the winter. But first, a few tricks that will help you in canning cucumbers, since most often they bring a lot of grief even to experienced housewives.

In order to avoid the effect of empty cucumbers, you need to put grape or cherry leaves in a brine or marinade.

. Too much garlic can make cucumbers unnecessarily bland.

The combination of horseradish and garlic in cucumber brine should be balanced, as the garlic “interrupts” the horseradish. It is necessary to act according to the principle “Less is better”.

After sterilization and rolling, jars of cucumbers need to be cooled quickly. To do this, you need to put a jar of cucumbers upside down in a basin, put moistened in water on the bottom of the jar. hot water rag and carefully water first hot, then warm, and finally cold water. Quickly chilled cucumbers are guaranteed to be crispy and springy.

Ingredients:
3 kg of finger tomatoes,
3 liters of water
2 tbsp salt,
2 tbsp Sahara,
1 tsp 70% vinegar,
garlic, spices - to taste.

Cooking:
Cut large peeled garlic cloves into 4 pieces. Make an incision with a narrow knife in the part of the tomatoes with which they are attached to the branch, and insert the garlic into it. It can be additionally rolled in chopped herbs or a mixture of peppers. Place the stuffed tomatoes in sterilized jars and pour over the boiling marinade of water, salt, sugar and vinegar.
Roll up, turn over, wrap up.

Ingredients:
500 g garlic
½ stack water,
½ stack 9% vinegar,
10 g coarse salt,
30 g sugar
5-6 black peppercorns
2 tsp hops-suneli,
1-2 bay leaves.

Cooking:
Break the garlic into cloves and peel them. Blanch the garlic in boiling water for 2 minutes, then drain in a colander and rinse with cold water. Boil the marinade, cool and pour the garlic in jars. Close the lids and leave in a cool place for 3-4 days. Store in refrigerator.

Marinade Ingredients:
600 ml of water
1 stack 9% vinegar,
2 tbsp Sahara,
2 tbsp salt,
5-6 cloves,
1 tsp black peppercorns,
2-3 peas of allspice.

Cooking:
Boil the marinade (without vinegar), lower the heat and heat it for 1 minute. Pour in the vinegar, stir, remove from heat and set aside. Gently peel whole heads of garlic from the outer husk, but do not disassemble into cloves. Place the garlic in prepared jars, pour over the marinade, close with plastic lids and store in a cool dark place (not in the refrigerator!) for 1.5-2 months. Pickled garlic is ideal for meat.

Ingredients:
3 kg of tomatoes,
70 g honey
300 ml red currant juice,
20 g green melissa,
20 g green tarragon,
40 g salt
7 liters of water.

Cooking:
Blanch small tomatoes in boiling water for 30 seconds. Rinse the greens and chop coarsely. Put the tomatoes and greens with salts in jars. For brine, dissolve salt and honey in water, boil, add currant juice and bring to a boil again. Pour boiling brine over tomatoes in jars, cover with lids and leave for 25-30 minutes. Drain the brine, boil it again and pour over the tomatoes. After 25-30 minutes, repeat the operation with boiling brine and pouring tomatoes, cover with sterile lids and roll up. Turn over, wrap.

Ingredients:
4 kg cucumbers,
6-7 pcs. bay leaf,
1 tsp allspice peas,
1 small hot pepper,
5-6 garlic cloves,
2-3 sheets of horseradish,
small bunch of mint
a bunch of dill and celery greens,
50 g salt.

Cooking:
Place spices (except salt), chopped garlic and chopped herbs on the bottom of sterilized jars. Fill jars with cucumbers and cover with boiling water. Cover with lids and place in simmering water for 3 minutes. Drain the water, pour the cucumbers with a new portion of boiling water and warm the jars for another 5 minutes. Pour salt into an enameled pan, add a little boiling water and dissolve it, then pour in the water from the jars, boil and pour the jars a third time. Roll up, turn over.

Ingredients:
4 kg cucumbers,
500 g lingonberries,
1 head of garlic
3-4 sheets of horseradish,
1 bunch dill,
1 small bunch parsley and celery
a few basil leaves
a handful of onion sets,
60 g salt
6 liters of water.

Cooking:
soak small cucumbers in cold water for 4-6 hours, changing the water every hour, then rinse in running water. Put spices, herbs and garlic cloves on the bottom of the jars. Fill jars with cucumbers, sprinkling them with peeled onion sets and lingonberries. Dissolve the salt in the water, boil the brine and fill the jars. Put to sterilize for 10 minutes, roll up, turn over.

Ingredients:
1 kg of cabbage
1.5 kg of tomatoes,
1 kg sweet pepper
600 g apples
400 g onion
200 ml vegetable oil,
45 g salt
35 g sugar.

Cooking:
Cut the tomatoes into slices, peppers and onions into rings, apples into thin slices, finely chop the cabbage. Put all the vegetables in an enamel bowl, pour vegetable oil, mix with salt and sugar and place in prepared jars. Leave to sterilize for 10 minutes and roll up.

Ingredients for a 0.5 liter jar:
130 g beets,
60 g carrots
100 g sauerkraut,
60 g potatoes
25 g onion
5 g salt
20 ml 9% vinegar.

Cooking:
Boil beets and carrots, cool and cut into cubes. raw potatoes cut into cubes, rinse in cold running water and blanch in boiling water for 5-6 minutes, then cool in ice water. Squeeze the cabbage out of the brine. Onion cut into cubes. Mix all the vegetables and arrange in sterilized jars. Pour 20 ml of vinegar into each jar and pour boiling brine (at the rate of 25 g of salt per 1 liter of water). Cover with lids and sterilize: 0.5-liter - 20 minutes, 1-liter - 30 minutes. Roll up.

Sweet pepper and cherry plum sauce for meat

Ingredients:
2 kg cherry plum,
1 kg sweet pepper
1 kg of onion
4 large heads of garlic,
7 tbsp Sahara,
2 tbsp salt.

Cooking:
Scald the cherry plum and rub it through a sieve (or grind it in a blender, having previously cleared the stones). Chop the onion and pepper small cubes and separately fry in vegetable oil. Combine all ingredients (except garlic) in an enamel saucepan, put on fire, bring to a boil and simmer over medium heat for 40 minutes. Remove from heat, add garlic, passed through a press, mix and arrange in sterilized jars. Roll up.

Ingredients:
6.5 kg of tomatoes,
600 g onion
4 kg carrots,
250 g parsnip root,
130 g parsley root,
130 g celery root,
50 g green dill,
50 g parsley,
50 g green celery,
100 g salt
100 g sugar
15 g hot red ground pepper,
10 g black ground pepper.

Cooking:
Select 4 kg of approximately the same firm tomatoes for stuffing. From the side of the stalk, make an incision and use a teaspoon to remove the pulp with seeds. Chop the remaining tomatoes and heat together with the pulp to a boil. Add half the salt, sugar and pepper and cook, stirring, for another 5 minutes, stirring constantly. Cut the onion into half rings and fry in vegetable oil until golden brown. Peel the roots and cut into medium cubes. Fry each type separately in vegetable oil. Chop greens. Combine the roots, onions and herbs, put half the norm of salt and mix. Stuff the tomatoes with the mixture. Place stuffed tomatoes in 1 liter jars, pour over hot tomato sauce and sterilize for 60 minutes. Roll up.

Ingredients:
3 kg zucchini,
2 kg green beans,
500 g sweet pepper,
1.5 liters of water,
500 ml 9% vinegar,
150 g garlic
150 salt,
250 g sugar
350 g vegetable oil,
3-4 bunches of parsley,
1-3 pods of hot pepper.

Cooking:
Cut the bean pods, remove the veins and cut into slices 2-3 cm long. Cut the pepper into quarter rings, eggplant into circles, chop the hot pepper. Prepare the marinade, bring it to a boil, dip the vegetables in it and cook for 30-35 minutes, stirring gently. Arrange hot in sterilized jars and roll up.

"Sanika" (appetizer with eggplant and pumpkin)

Ingredients:
1 kg eggplant,
1 kg pumpkin,
1 kg of tomatoes,
1 kg of apples
1 kg sweet pepper
40 ml vegetable oil,
200-250 g of garlic,
200 g sugar
70 g salt
100 g 9% vinegar,
2 bunches of parsley,

2 bunches of green dill,
1-2 pods of hot pepper.

Cooking:
Cut the eggplant, pumpkin and bell peppers into cubes, cut the apples into slices, remove the seeds (do not cut the skin) and cut large pieces. Chop the greens, mince the tomatoes and garlic. Add vegetable oil, salt and sugar to the tomato mass, bring to a boil and mix with chopped vegetables. Cook for 50-60 minutes after boiling over medium heat, stirring occasionally. Roll up.

Ingredients:
3 kg zucchini,
1 kg sweet pepper
1 kg of tomatoes,
100 ml 6% vinegar,
150-200 g of garlic,
200 g sugar
100 g salt
400 ml vegetable oil,
2-3 bunches of parsley,
1-2 pods of hot pepper.

Cooking:
Pass the tomatoes through a meat grinder, pour vinegar, oil into the tomato mass, add salt, sugar, chopped parsley and garlic and boil. Add diced zucchini and bell peppers, stir and cook covered for 40-45 minutes, stirring occasionally. Roll up.

Ingredients for a 3 liter jar:
1 liter pumpkin juice
300 ml apple juice,
50 g salt
50 g sugar.

Cooking:
Pour boiling water over cucumbers and place in jars. Boil the pumpkin juice, apple juice, salt and sugar marinade and pour over the cucumbers three times, holding for 5 minutes. After the third time, roll up, turn over and wrap. Alternatively, you can cook cucumbers only in apple juice.

Pickled beets and carrots. Forgotten Recipe preserving the harvest of beets and carrots on winter. From sauerkraut borscht is prepared - as tasty and healthy as the daily sour cabbage soup. Pickled beet brine can be drunk like kvass, diluting it in a 1:1 ratio and adding sugar to taste. In addition, brine is fashionable to use in cooking. hot sauces, as a seasoning for meat, as well as for dressing horseradish. pickled carrots looks good in sour soup or winter borscht, it can be added to winter salads and vinaigrettes, as well as a seasoning for meat. Beets and carrots ferment in the same way. Choose beets of late varieties, with a rich color of root crops; all varieties are suitable for pickling carrots. Peel the beets from the tops and roots, rinse well with a brush in cold water and place in barrels or enamel pots. Large root crops can be cut into 2 or 4 parts, but the skin will have to be peeled. Pour the beets with brine (at the rate of 400-500 g of salt per 10 liters of water) so that its level is 3-5 cm higher than the beets. Place a circle and oppression on top and leave to ferment at room temperature for 7-10 days. Every day, remove the foam and rinse the mug and weight. At the end of rapid fermentation, place the container with the beets in a cellar or other place with a low temperature. During storage, 2-3 times a month, skim off the foam and rinse the mug and weight. Carrots are fermented in a similar way.

Pickled onion sets. Peel small onions and soak in water lemon juice(at the rate of ½ lemon per 1 liter of water), bring to a boil and drain in a colander. Put the onions in jars, after putting in them 1-2 bay leaves, a pinch of mustard seeds, 2-3 black peppercorns, 1 garlic clove. Prepare the marinade: add 1 tbsp to 1 liter of water. salt, 1 stack. 8% vinegar and boil. Pour onions in jars and sterilize: 0.5-liter jars - 20 minutes. Roll up.

Good luck preparing!

Larisa Shuftaykina

Harvesting vegetables for the winter- this is the “hottest” (literally and figuratively) period for housewives. After all, it is this time of harvesting that feeds our families in the cold. These days, kitchens are turning into mini-factories for the conservation of all kinds of gifts of nature, where treasured jars are closed, which cannot be refused in winter. Winter preservations are varied: from pickled tomatoes and salted cucumbers to original assorted vegetables. The most popular, of course, enjoys. Let's pay attention to her! And some frozen vegetables.

Charlotte salad recipe
Generally, vegetable salads for the winter All are incredibly tasty and quite easy to prepare. BUT this workpiece it can also be used as a sauce for rice or mashed potatoes, it can be added to soup instead of seasoning, or simply eaten with bread. To prepare the salad you will need:
- 3-4 bell peppers,
- 1 kg of tomatoes,
- 0.3 kg of onion,
- ? tsp ground black pepper,
- ? cups of sugar,
- 1 tsp salt,
- 1 tsp 70% vinegar essence,
- vegetable oil for frying.
For the Charlotte winter salad, vegetables are chopped: bell peppers can be cut into strips, tomatoes into slices, and onion- grind and sauté in vegetable oil. Then the prepared vegetables are combined together, seasoned with black pepper, sugar, salt and stewed from the moment of boiling for 25-30 minutes. By the way, sugar can be put a little less; its amount depends on the variety of tomatoes and the desired degree of salinity. The salad should be slightly sweet. At the end of the stew, removing the dishes from the fire, vinegar essence is added to it. The hot blank is transferred to sterilized jars and rolled up. The output from the indicated amount of products is approximately 1.5 liters. Sunset is perfectly stored even at room temperature throughout the winter.

R recipe for vegetable greek snacks for the winter

A simple recipe that will amaze everyone with its wonderful taste. Moderately satisfying, it can act as independent dish(especially in the post). So, to prepare a Greek appetizer, you need to take:
- 1 kg of beans,
- 0.5 kg of sweet pepper, carrots and onions,
- 2 kg of tomatoes,
- 1-2 hot peppers,
- 3 cloves of garlic,
- ? cups of sugar,
- 1.5 tablespoons salt,
- 250 ml of refined vegetable oil,
- 1 tsp 70% vinegar.
The beans are boiled until cooked, but they should not turn out to be boiled. Onions are cut into half rings or smaller and sautéed in oil. Sweet peppers and tomatoes are cut into convenient pieces. Vegetables are placed in a bowl. Sugar, salt and vegetable oil are added to them. All this is cooked for half an hour from the moment of boiling, and 5 minutes before the end of cooking, hot peppers (small pieces, the amount of which must be adjusted to taste), chopped garlic and 70% vinegar are added to them. The finished snack is laid out in jars and hermetically sealed with boiled metal lids. Conservation like others "Vegetables for the winter" recipes, before cooling, it is necessary to withstand wrapped.

Recipe for eggplant salad in mayonnaise sauce for the winter

Many will say that mayonnaise is harmful, and you should not get involved in its use. But by trying eggplant salad they will change their mind! This salad will certainly please everyone and will become an integral part of summer conservation, which and . For a salad, you need the following products:
- 6 kg eggplant,
- 2.5 kg of onion,
- salt and black ground pepper taste,
- 500 ml of mayonnaise,
- 400 ml of refined vegetable oil,
- 100 ml of 9% table vinegar.
The peel is cut from eggplants for salad, and they are cut into small cubes (but not too small, about 1.5 * 1.5 cm).

After that, they are transferred to a large bowl, sprinkled with plenty of salt and left for 1 hour to let the juice in and settle down. During this time, onions must be peeled and finely chopped, and then fried until golden brown in vegetable oil. Eggplants that have released juice are squeezed out of excess moisture and lightly fried so that they do not lose their shape.

Fried onion and eggplant are mixed together in a suitable container, and mayonnaise is added to them, table vinegar and black ground pepper. The salad is well mixed and, if necessary, salted.

Ready salad transferred to half-liter glass jars and sterilized in boiling water for 40 minutes. The workpiece is rolled up and carefully wrapped until it cools. By the way, any proposed recipes can be safely diversified.

In this recipe How to prepare vegetables for the winter» perfectly fit also pre-boiled and after fried mushrooms. Just get a meal! And for the experiment on this recipe - with mayonnaise - you can cook.

Vegetables for the winter

Recipe jelly salad for the winter

Storing vegetables on the balcony in winter or in another place is a rather problematic matter. And they don't always keep well. And why, when there is great recipes winter preparations; especially as tasty as vegetable salad in jelly. Crispy vegetables from a jar perfectly compensate for the lack of fresh ones. For jelly salad should be prepared the following ingredients:
- 1 kg of cucumbers, bell peppers and brown tomatoes,
- 3-4 large onions,
- 6 cloves of garlic,
- 1 large bunch of parsley
- 6-7 tablespoons Sahara,
- 4 tablespoons salt,
- 15 black peppercorns
- 2 liters of water,
- 80 g of gelatin,
- 6 tablespoons vegetable oils,
- 3 tablespoons vinegar essence.
To begin with, 2 liters of water are boiled, 1 cup is measured from it and cooled. Gelatin is then soaked in cooled water. Sugar, salt are dissolved in hot water, and the brine is boiled for 5 minutes and set to cool. In the meantime, bell peppers are cut into strips, cucumbers into rings, tomatoes into circles, and onions into half rings.

To the bottom liter cans(they are supposed to be 4-5 pieces) 3-4 peas of black pepper and 1-2 cloves of chopped garlic are laid. Next, vegetables are laid in layers - bell peppers, tomatoes, cucumbers, onions and parsley on top. The layers in the jars are repeated twice. The swollen gelatin needs to be heated, not boiling, and poured into the brine, stirring. An additional 2 tbsp is poured into each prepared jar of vegetables. vegetable oil and 1 tbsp. vinegar essence.

And then brine with gelatin is added to the very neck. The jars are covered with lids and placed for 15-20 minutes to be sterilized in a pot with water heated to 80-85 C. After the salad is immediately rolled up, turned over to cool down with a lid and covered with a blanket. These are stored in a cool place.

Recipe winter salad from cabbage "Joming"

Everything ingenious in fact turns out to be quite simple. Same with marinated coleslaw. It is absolutely simple to prepare, but it turns out to be unusually tasty and fragrant, that even spicy pickle. This will require:
- 1 head of cabbage,
- 1 medium carrot,
- 2-3 cloves of garlic,
- 2-3 bay leaves,
- 1 tbsp Sahara,
- 2 tablespoons salt,
- 5 peas black pepper,
- 1 tsp 70% vinegar essence.
Everything is being prepared necessary ingredients: cabbage is cut into large pieces, carrots are rubbed on coarse grater. In sterilized three-liter glass jars spices are laid: chopped garlic, bay leaf and black peppercorns. Cabbage and carrots are placed on the spices (they can be pre-mixed). Also, 1 tbsp is poured into jars directly on cabbage. sugar and 2 tbsp. salt. The salad is poured with boiling water, 1 tsp is added to it. 70% vinegar essence and jars roll up.

Recipe for "Hunting" salad for the winter

"Hunter" salad is prepared without any hassle and is perfectly stored throughout the winter. It contains a rich set of vitamins, but at the same time remains low in calories.

A salad is made from the following ingredients:
- 1 kg white cabbage, fresh cucumbers, carrots, onions and sweet peppers,
- 3 kg of ripe tomatoes,
- 90 g of salt,
- 1 cup of sugar,
- 5 bay leaves,
- 8-10 black peppercorns,
- 250 ml vegetable oil,
- 150 ml of 9% vinegar.

By this method " How to store vegetables for the winter» vegetables for heat treatment laid in large saucepan layers in the following order: carrots, cut into circles, shredded cabbage, onion half rings, cucumber circles, sweet pepper, cut into thin strips. The last layer is slices or mugs of tomatoes.

Then the pan with vegetables, without stirring, is placed on moderate heat. There is no need to be afraid that the pan is filled to the very top, when the vegetables warm up, they will give juice and settle. While the vegetables are warming up, the filling is being prepared: vinegar, vegetable oil, salt, sugar and spices are combined.

The filling is poured into a saucepan with vegetables, and they should boil, after which the salad mixes well and cooks for 5 minutes. Hot salad is laid out in jars and sterilized for 5-10 minutes. After rolling vegetables, banks need to wrap a blanket. On average, the yield of preservation is approximately 7 liters.

No less convenient and profitable way to preserve the summer harvest is freezing vegetables for the winter. After all, not a single canned one will replace fresh vegetables. And, giving up various preservatives: salt, sugar and vinegar - we get a healthy and healthy food, since frozen vegetables, in addition to their shape, also retain vitamins. What is needed for freezing? Only the most important thing is the spacious freezer compartment of the refrigerator or freezer. The temperature suitable for freezing varies from -18 to -23 C. Although it is possible to freeze at 0..-8, such products are stored for no more than 3 months.

Usually, vegetables are frozen in small containers with lids or in plastic bags in small portions (calculated for one preparation of a dish or for a single meal). Storing vegetables for the winter re-freezing is not allowed. It is also important to understand which vegetables can be frozen. Here the decisive role is played by individual choice, which is based on personal tastes: who and what to eat. Although almost all vegetables can be harvested in such a simple way, they must be thoroughly washed and dried (otherwise the whole freeze will stick together).

It is convenient to use the dry freezing method for freezing:

Arrange vegetables on a cutting board covered with cling film;
- put in the freezer and freeze;
- pour into bags or containers, removing the air;
close tightly or tie and put away long-term storage into the freezer.
In this way it is prepared green pea, broccoli, mixed vegetables, pre-cut into cubes. But some vegetables require preliminary blanching (short boiling in a small amount of water at a low boil); for example, cauliflower, zucchini and zucchini, corn, black Eyed Peas and etc.

Peppers are not boiled by freezing tomatoes and cucumbers. Tomatoes are usually frozen in the form of mashed potatoes, turning the tomatoes in a meat grinder or rubbing through a sieve, and the finished mass is laid out in containers and frozen. Or the tomatoes are cut into slices (with or without peel), put in portions in bags, removing the air, and placed in the freezer. Cucumbers are frozen cut into strips or cubes - in the form of a salad, and, like tomatoes, are packaged in bags for storage in the freezer. They lean back on the vegetables in a colander, defrost, drain and add to the salad.

You can use different methods to store sweet peppers. How to freeze vegetables for the winter". It all depends on how it will be used after defrosting. In advance, the pepper must be freed from seeds and the stalks removed, washed and dried. And then you can insert one pepper into another and freeze in a bag. This preparation is suitable for stuffing sweet peppers. Or you can stuff the prepared peppers right away. vegetable mixture, boiled rice or minced meat and freeze. Peppers can also be cut into cubes for freezing. Bell peppers do not need to be blanched before freezing.

Having considered numerous recipes " How to store vegetables for the winter» you can make sure that these methods are quite simple, convenient, and at the same time you get just an overeating. Therefore, it is worthwhile to devote more time to vegetable preparations, and in the future - in winter - to treat them with benefit. Canned and frozen vegetables will not only replenish the body's supply useful substances, but also give great pleasure and enjoyment from your culinary experiments!

Once I thought that blanks were not mine. But when I tried to make some homemade preparations for the winter with my own hands, I was amazed at how delicious it was. I don’t know if my assessment is objective, but for some reason it seems to me that my pickled tomatoes and my pickled cucumbers are the most delicious. There must be some magic at work here. Which, by the way, I owe to this site. With the advent of the section “Home-made preparations for the winter”, I managed to overcome my prejudice towards preparations. Well-remembered from childhood pictures of a full bath of cucumbers, rows of jars that for some reason were boiled empty in huge pots, after which it was absolutely impossible to approach them at a distance of a cannon shot. All these realities of homemade preparations: basins with gurgling syrup, a tired mother's figure, bent over a giant basket of butter. In general, when I grew up, I decided for myself: “No, no blanks!”

But everything flows and everything changes, and now, starting with cabbage fast food, I, imperceptibly for myself, reached the jam and marmalade. I also make jam now. And I'm happy to share with you mom's recipes homemade preparations for the winter. Everything about her is delicious and wonderful. So enjoy the process and tea parties on long winter evenings.

Zucchini marinated for the winter

Step-by-step instruction for harvesting zucchini for the winter. The marinade is delicious! Recipe with sterilization - jars are guaranteed to stand all winter.

Zucchini for the winter in circles

One of the most simple ways prepare zucchini for the winter, make them in the same marinade in which “Bulgarian” cucumbers are made. Bright sweet and sour taste, a minimum of ingredients. Added garlic for spiciness.

Bulgarian pepper lecho recipe

Lecho recipe without using a meat grinder. The number of products is given exactly for 1 half-liter jar. In the composition, in addition to peppers and tomatoes, onions, garlic, parsley and sweet paprika.

Zucchini in tomato for the winter

Nice and very easy recipe. Ingredients: zucchini, carrots, tomatoes, tomato juice, apple cider vinegar, garlic and a set of fragrant seasonings.

Zucchini caviar for the winter, the recipe is simple and delicious

Simple and very tasty squash caviar for the winter. In the composition, in addition to zucchini, onions, carrots and tomato paste. Caviar without the addition of vinegar.

Cucumbers in tomato for the winter

Cucumbers, sliced, boiled in a sauce of fresh tomatoes, garlic, with the addition of vegetable oil, vinegar, sugar and salt. Highly delicious preparation for the winter. Close at least one jar, you won't regret it!

pickled cucumbers

If you want to try pickling cucumbers for the first time for the winter, use this recipe. It is very successful and absolutely simple, in just two fillings, does not require sterilization, cucumbers are ideal.

Pickled cucumbers crispy sweet

Unusual way preparations for the winter of pickled cucumbers - vinegar is not added to jars, cucumbers are soaked in it before canning. It gives an amazing result - crispy, smooth cucumbers.

Cucumbers with red currants for the winter

I don’t know who came up with the idea to pickle cucumbers with currants, most likely it developed from the tradition of using it for canning currant leaf. If a leaf is possible, then why not try adding berries? The result of the experiment turned out to be more than successful; it is not for nothing that the recipe is gaining popularity from season to season.

tomatoes in own juice recipe for the ages

A masterpiece in simplicity recipe for cooking tomatoes in your own juice without vinegar. Tomatoes retain their natural flavor and stand well at room temperature.

Adjika with horseradish and garlic from tomatoes for the winter without cooking

This adjika is prepared without cooking. Tomatoes, garlic, sweet and hot peppers are scrolled through a meat grinder, mixed with spices, salt, sugar. Two storage options are allowed: in the refrigerator, if vinegar is added to adjika, and in the freezer, if adjika is without vinegar.

Pitted apricot jam "Five minutes"

A real apricot "five-minute". Fruits are boiled in juice, which is released for several hours, while they are covered with sugar, and then quickly boiled. Sunset recipe. Storage in a regular kitchen cabinet.

Blackberry jam

Chokeberry is a berry from which you can make excellent jam, but only if you follow a certain technology. Then the berries will remain whole and juicy, and the tart taste will practically not be felt.

Blackberry jam with apples

Delicious jam- a combination of juicy, absolutely not tart berries chokeberry with transparent apple slices soaked in ruby juice. If you decide to add cinnamon, get a delicacy jam.

Pumpkin jam with dried apricots

interesting recipe pumpkin jam with lemon and dried apricots. Those who have already tried pumpkin jam With various additives- orange, lemon or cinnamon, this recipe will definitely be appreciated. For my taste, he is the best.

Sauerkraut for the winter in jars

When I was still at school, my mother fermented cabbage in a huge saucepan, which was placed on a glazed balcony and hibernated there until spring. True, the older I got, the faster the cabbage ended in the pan - it was eaten by my many friends and acquaintances, whom I had increased with admission to the institute. Instead of tea with buns, I met guests of impressive size with a bowl of sauerkraut, which went well with strong drinks (and student gatherings rarely did without them). No wonder we were so slender and sonorous then.

Shchi for the winter

Those who have already tried borscht dressing for the winter, for sure, they will also appreciate the recipe for cabbage soup in jars. A liter blank is enough to prepare a hefty pot of ready-made cabbage soup - just put the canned food in the broth with potatoes cooked until tender. Five minutes - and cabbage soup is ready!

Mother-in-law's tongue from eggplant for the winter

popular recipe. It is unlikely that there will be pantries with preparations for the winter, in which there would not be several jars of spicy and spicy "mother-in-law's tongue". It is made from zucchini and eggplant. The taste is very different. And the recipes are different.

Zucchini caviar according to GOST

Authentic recipe for zucchini caviar from Soviet times. The recipe is given with an accuracy of 10 grams, the taste of caviar is exactly the same as the one that was on the shelves of grocery stores in the 70-80s of the last century.

beans in tomato sauce for the winter

The simplest recipe harvesting beans in tomato for the winter. It turns out very tasty, it's nice to open a jar of such beans in winter.

Tasty lecho for the winter

One of the most popular lecho recipes, where aromatic vegetables are stewed in fresh tomato juice - peppers, carrots, onions, garlic. Recipe with hot peppers.

Lecho from bell pepper and tomato for the winter

simple and clear recipe treat for beginners. Detailed explanations of all stages of preparation.

Lecho for the winter

Classic recipe lecho with the addition of onions, which pickle in the preparation and become sweet. (Secretly, I even like it more than peppers.)

Eggplant caviar for the winter "Lick your fingers"

This eggplant caviar delights with its festive color, fascinates fresh aroma. The secret of making such caviar is in in a special way eggplant preparation. They are baked in the oven, thanks to which the caviar is tender and not at all greasy.

Beet salad for the winter

Original appetizer salad for the winter from beets, apples and carrots. It can be served as an appetizer, side dish meat dishes or add in the process of cooking first courses. Sterilization is not required.

Eggplant caviar for the winter

A classic recipe for eggplant caviar with onions, carrots, tomatoes, garlic, sweet and hot pepper and a bouquet of fragrant spices. Very tasty and keeps well. I recommend trying this recipe. You will surely like it.

How to freeze peppers for the winter for stuffing

How to freeze peppers for the winter for stuffing - all the subtleties and nuances with step-by-step photos.

Tomatoes in their own juice for the winter

A simple recipe for preparing for the winter from tomatoes in their own juice. No meat grinder or blender is required - chopped tomatoes give juice themselves during the sterilization process.

Lecho from bell pepper for the winter

A simple recipe for lecho without vinegar, includes only two types of vegetables - peppers and tomatoes, tomatoes go into the preparation along with the skin, very easy and tasty homemade preparation.

eggplant like mushrooms

This is a recipe for those who love culinary tricks, but are just starting to take their first steps in this field. A simple way to disguise eggplant as mushrooms will surely please you. Prepare a detachment of small jars for the winter to put them up as a snack on festive table, and then see if anyone guesses that instead of mushrooms, he eats super-healthy vegetables, which he would never volunteer to try. Yes, yes, that's how people become fans of eggplant. :))

The tastiest homemade adjika

Adjika is made from sour green apples with large quantity tomatoes, onions, garlic are also added. Cinnamon has been added to the traditional set of spices (pepper, lavrushka). A very simple recipe.

Crispy Pickled Cucumbers

The original way pickling cucumbers, which is suitable for those who immediately make large batches of workpieces in one go. Cucumbers are first soaked in cold water, and then immersed in water for three minutes. hot vinegar. Vinegar is no longer added to jars. Only salt, sugar and spices. Banks are filled with boiling water and immediately rolled up.

Plum tkemali recipe for the winter

Basket sour plums, garlic, coriander, pepper, salt, sugar and a bunch of herbs - that's all you need to prepare a fragrant and extremely tasty plum sauce that will delight you all winter.

Zucchini caviar with mayonnaise and tomato paste

This preparation for the winter is usually made in large batches, because it is eaten very quickly. The taste of such zucchini caviar is indistinguishable from the store.

Yurcha from zucchini for the winter

New recipe preparations from zucchini with vegetables for the winter, which has become a hit in recent seasons. Very simple and delicious salad with tomato-vinegar-oil filling. Try to close at least a couple of jars.

We do not conduct summer time wasted and idly, dear hostesses! We preserve, harvest good crops of vegetables for the future! These are the secrets of preserving some of the most common types of vegetables I would like to share with you.

cucumbers

Choose cucumbers with black pimples for pickling and pickling, as white ones are more suitable for eating in fresh. If cucumbers grow in your dacha, pick them in the morning and immediately start preserving them. Such cucumbers do not even require soaking. They just need to be washed well and cleaned of soil.

Cucumbers that were removed from the garden a few hours ago should be soaked in cold water for several hours. They will restore their elasticity and regain the lost moisture.

We distribute the cucumbers in the jar sideways to each other, but not tightly, do not press them too much, otherwise they will lose their “crunchiness”. For the same reason, they should not be filled with boiling brine, whose temperature is above 90 degrees.

tomatoes

For conservation, only tomatoes of late varieties are used. You can salt green tomatoes, red, pink. For canning tomato juice take tomatoes that are not fleshy, large and very ripe. And for pickling, on the contrary, medium and small size, fleshy and strong to the touch.

Of the spices, tomatoes react best in preservation to parsley, dill, horseradish, garlic, spicy capsicum and black peppercorns.

Squash

This vegetable for pickling, pickling is better to take the same size, thin-skinned. We cut off from them (in patissons) the stalk with pulp, but not more than one centimeter. It is better to wash the patissons with a soft brush in running water. This vegetable does not require soaking. We put small fruits in the form as they are in a jar, and cut large ones into pieces. Patissons love celery (its root), mint leaves, horseradish, parsley, garlic, dill.

Peppers (hot and sweet)

It is a vegetable that retains most of its vitamins when canned compared to other vegetables. Red sweet pepper more suitable for pickling. As a seasoning for other vegetable spins, it is better to use hot pepper, and white is most suitable for stuffing. It can be frozen, salted.