Pickled cucumbers and tomatoes, various vegetable platters, jam and compotes from berries - if all this has become too banal for you, then by all means, take a look at this culinary selection. Unusual blanks such as cucumber jam, carrot cheese, potato starch, cooked at home, just excite the imagination. You can find these and other, no less interesting and original, blanks for the winter in this section of the site. Learning how to cook certain unusual recipes you will definitely be pleasantly surprised! If you choose step by step recipe with a photo, then you can handle the job easily and simply.
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There are many ways to harvest plums for the winter. I prefer to keep the plum in freezer. When frozen, the taste, appearance of the product and vitamins are preserved. Plum frozen in syrup, most often used by me for baby food cooking desserts and drinks. Children who often eat poorly eat such a preparation with pleasure.
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.
Preparations for the winter - one of the distinctive traditions Ukrainian cuisine. There is no need to describe all the advantages of this type of preparation, because everyone who has made them at least once, together with his family, fully appreciated all the advantages of such a dish. Vitamins, carefully packaged by housewives in jars, delight children and adults throughout the long cold season. We offer you to use interesting recipes for blanks for the winter.
Summer salad for the winter
You can prepare any vegetables for the winter using interesting recipes for certain vegetables. And what, if you try to make a blank from everything at once that grows in the garden? For example, such a delicious salad.
Ingredients:dill - 4 sprigs, parsley - 4 sprigs, garlic - 4 cloves, hot pepper - 1 pc., onion - 2 pcs., bell pepper- 2 pcs., cucumbers - 1 kg, tomatoes - 1 kg, allspice - 9 pcs., cloves - 4 pcs., Bay leaf- 4 pieces, water - 4 l, sugar - 0, 5 cups, salt - 4 tablespoons, vinegar 9% - 150 ml.
Cooking:In sterile liter jars (4-5 pcs.), Place sprigs of dill and parsley on the bottom. Cut the garlic cloves and put them in jars. Then lay a ring of hot pepper, chopped onion in rings and chopped straws. Bell pepper. Then cut the cucumbers into strips and the tomatoes into quarters. Tamp vegetables a little when laying. Then top with allspice, cloves and bay leaf. For the brine, mix water, sugar and salt. When the water boils, pour in the vinegar and immediately pour the brine into the jars. Now the jars need to be sterilized for 8 minutes from the moment of boiling and immediately roll up. When serving, put the vegetables in a salad bowl and pour vegetable oil to taste.
Vegetable mix
Preparations for the winter type " vegetable mix» provide you with a whole set of fragrant summer vegetables. From them it will be possible to prepare a salad, an appetizer or just decorate any dishes.
Ingredients:sweet pepper - 1 kg, cauliflower - 1 head, parsley - 1 bunch, red hot pepper - 1 pod, small tomatoes – 0 , 5 kg, cucumbers - 0, 5 kg, carrots - 2 pieces, garlic - 1 head, water - 2 l, sugar - 3 tbsp, salt - 3 tbsp, vinegar 9% - 300 ml.
Cooking:First prepare the vegetables. Wash peppers, cucumbers, carrots and tomatoes. Remove stems and seeds from peppers without cutting. Clean the carrots and cut into slices. cauliflower rinse under running water cold water and divide into inflorescences. Rinse well again. Break the garlic into cloves. Peel the hot peppers from the seeds and cut into circles. Divide the parsley into small branches. Bring water to a boil in a large saucepan. Then put salt, sugar and vinegar. Wait until they dissolve completely. Dip the tomatoes in boiling water and boil them for 5 minutes, then remove and put on a clean plate scalded with boiling water. Do the same with other vegetables, only boil the carrots for 10 minutes. Do not remove the marinade from the heat, let it boil slowly. In each pepper, put 1-2 tomatoes, 3 cups of carrots, garlic and a hot pepper ring. Place stuffed peppers in sterile jars, alternating with cauliflower, cucumbers, remaining tomatoes, carrots and garlic. Don't forget to add parsley. Pour boiling marinade over, put lids on jars and set to sterilize for 20 minutes. Then roll up. Cover the inverted jars with a warm blanket and leave in this position until completely cool.
blanksand for the winter
It is very convenient to have such a blank for borscht on hand. Now cooking your favorite first course is much easier and faster.
Ingredients:tomatoes - 1 kg, carrots - 800 g, beets - 1, 5 kg, onion - 500 g, vegetable oil– 500 ml, water- 300 ml, vinegar 9% - 100 ml, sugar - 3 tbsp, salt - 2 tbsp, black pepper - 8 peas, bay leaf - 4 pcs., parsley root - 1 pc.
Cooking:Peel carrots, beets and onions. Grate the beets and carrots coarse grater. Cut tomatoes, onion and parsley into small pieces. Combine all vegetables in a large saucepan. Pour in water and oil. Peel the parsley root and cut it into rings. Add parsley, salt, sugar, pepper and bay leaf. Put the vegetable mixture on the fire, after boiling, cook over low heat for 30 minutes. Then pour in the vinegar and stir. Arrange the blank for borscht in sterilized jars and roll up. Wrap the jars and leave until cool. Remove the blanks the next day for the winter to a cool place.
Squash caviar
Home-cooked zucchini caviar is incredibly fragrant and tasty.
Ingredients:zucchini - 5 kg, carrots - 1 kg, onions - 1 kg, tomato sauce - 300 ml, vegetable oil - 1.5 cups, salt - 1 tbsp, sugar - 0, 5 glasses, black ground pepper- 1 tsp
Cooking:Wash all vegetables thoroughly. Cut the zucchini into rings and lightly fry on both sides in vegetable oil. Also fry chopped onions and carrots. When the vegetables have cooled down a bit, grind them into porridge using a blender. Then put everything in a saucepan with a thick bottom and put it on a small fire. Cook vegetables, stirring constantly, for 2 hours. Then add 1 cup vegetable oil, salt, sugar, pepper and sauce. Cook, stirring, for another 20 minutes. After unfold caviar in sterilized jars, roll up and wrap with a warm blanket for a day.
Spicy eggplant with garlic
If you like spicy food, cook spicy eggplant with garlic.
Ingredients:eggplant - 3 kg, hot pepper - 2 pcs., vinegar 9% - 250 ml, vegetable oil - 250 ml, garlic - 2 heads, salt - 2 tbsp.
Cooking:Cut the eggplant into rings, sprinkle with salt and leave for 20 minutes. Then rinse them under running water and pat dry. Now fry them on both sides. Pass pepper and garlic through a meat grinder, mix with vegetable oil, salt and vinegar. Put the eggplants in the sauce, boil, arrange in sterilized jars and roll up.
Peppers in honey marinade
Canned peppers marinated with honey proved to be excellent. In winter, you will not find anything tastier than such a sweet snack.
Ingredients:bell pepper - 3 kg, garlic - 2 heads, chili - 1 pc., bay leaf - 6 pcs., dried herbs - 6 tablespoons, water - 2 l, salt - 40 g, honey - 80 g, sugar - 200 g, vinegar 6% - 250 ml, olive oil- 100 ml.
Cooking:Peeled pepper cut into strips, garlic cloves - across, without crushing. Mix water, herbs, salt, honey, sugar and olive oil. 10 minutes after, as the marinade boils, throw in the vegetables and cook for 5 minutes. Then pour in the vinegar and add the garlic. Boil the mixture for another 5 minutes. Then put everything in sterilized jars and roll up.
Homemade sauerkraut
Each housewife has her own secrets and tricks in cooking this popular dish. We offer you our version of delicious crispy cabbage.
Ingredients:white cabbage - 3 kg, salt - 2 tablespoons, carrots - 3 pcs., zira - 5 grains, bay leaf - 6 pcs., black pepper - 8 peas, sugar - 1 tsp.
Cooking:Take large saucepan. Clean the cabbage from the head and large hard stems. Then chop it up. Grate carrots on a coarse grater. Mix carrots and cabbage. Add salt, pepper, cumin and sugar. Mix everything and remember the cabbage with your hands. Start putting the cabbage in the pan, tamping it down hard with your hands so that the juice begins to stand out. Place bay leaves between batches. All cabbage fits in a 3-liter pan. Then cover it with a flat plate and put it under oppression. Cabbage will immediately begin to secrete juice, so you need to put a jar of cabbage in a bowl. After two days, it is necessary to remove the oppression and pierce the cabbage in several places with a stick or a long fork, reaching to the very bottom. This is necessary in order for the accumulated gas to come out - otherwise the cabbage will be bitter. The cabbage will be ready in about 4 days. Now cover the jar with a nylon lid and put it in a cool place. Serve with vegetable oil for any meal.
Enjoy your meal!
Such salads will be an excellent alternative to standard preservation: pickled or pickled cucumbers or tomatoes. Add some variety to your diet and try these preparations for the winter!
1. Tomato, eggplant and pepper salad
Ingredients:
1.5 kg of tomatoes;
1.5 kg of eggplant;
700 g of bell pepper;
500 g carrots;
60 ml of vegetable oil;
1 head of garlic;
1 st. l. vinegar essence;
50 g sugar; 30 g salt;
one third of a hot pepper.
Pass the tomatoes through a meat grinder or chop them in a blender. Coarsely chop the rest of the vegetables. Salt the sliced eggplants and let them stand to release the bitterness. Finely chop the garlic. Pour oil into the cauldron, put the eggplants and fry, or turn on the “Frying” multicooker program for 15 minutes. After that, add the peppers and carrots and fry for another 10 minutes. Pour in the tomato mass, add salt and sugar and turn on the “Stewing” program (or simmer in a cauldron) for 45 minutes. Before finishing, add vinegar, garlic and finely chopped hot peppers. After the time has elapsed, spread the salad in sterilized jars, roll up, turn over and cover with a towel.
2. Sweet roasted pepper in oil in Serbian
Ingredients:
5 large bell peppers;
4-5 garlic cloves;
1 tsp salt; a pinch of sugar;
40 ml olive (or sunflower) oil;
10 ml balsamic vinegar(apple);
black peppercorns - to taste;
sprig of green basil.
Preheat the oven to 200°C (Grill or Convection mode). Put the pepper on a wire rack or baking sheet, which must be hot. Put the peppers in the oven for half an hour. Remove the peppers and put them in a saucepan, cover tightly and leave for 10-15 minutes. Remove the skin from the pepper and remove the stalk and seeds. No need to rinse it with water to wash off the seeds. Divide the pepper into pieces, and if there is juice left on the baking sheet, collect it in a bowl. Put the pepper in glass jars layering with basil leaves and garlic cloves. In a bowl with pepper juice, add vegetable oil, vinegar, salt, sugar and black pepper (peas). Stir, bring to a boil and pour this mixture over the peppers in jars. close nylon lids and refrigerate for 6-10 hours. To make the salad last until winter, add more vinegar to the marinade, sterilize the jars and roll up.
3. Salad of zucchini and eggplant
Ingredients:
500 g eggplant;
500 g zucchini;
500 g of bell pepper;
500 g carrots;
700 g of tomatoes;
100 g of garlic;
50 g of table vinegar 9%;
150 g of vegetable oil;
100 g of sugar;
35 g salt.
Peel all vegetables except eggplant. Grate the carrots on a coarse grater, and cut the garlic into circles. Cut zucchini and eggplant large pieces. Remove the seeds from the pepper and coarsely chop it. In a separate container, mix the ingredients for the marinade (vinegar, oil, sugar and salt), when the mixture boils - cook it for another 3 minutes. Put the vegetables in a multicooker bowl (or in a cauldron) and fill them with marinade. If you are preparing a salad in a slow cooker, turn on the "Stew" program for 40 minutes. When the vegetables are cooked, stir them. Banks can be sterilized for 10-15 minutes in the “Steaming” mode, boil the lids. Arrange the hot salad in jars, close the lids, turn over and cover with a towel so that they gradually cool.
4. Cabbage salad
Ingredients:
5 kg of white cabbage;
1 kg of carrots;
1 kg of onions;
1 kg of red bell pepper;
0.5 l of vinegar 9%;
0.5 l of sunflower oil;
350 g of sugar;
4 tbsp. l. with a top of salt.
Cut the cabbage, onion and pepper, and grate the carrots. Mix everything gently, but do not wrinkle. Add vinegar, sugar, salt and sunflower oil and mix again. Divide into jars and flatten lightly with a fist. Close the lids after 3 days and refrigerate. This salad is stored for a long time, but does not lose its taste.
5. Cucumber and onion salad
Ingredients:
2 kg of cucumbers;
1.5 kg of onion;
half a glass of sugar;
half a glass of apple cider vinegar;
half a glass of nut butter (you can peanut butter);
2 tbsp. l. coarse salt (not iodized);
2-3 tsp coriander seeds;
a bunch of cilantro or parsley.
Cut off the back of the cucumbers and cut them into circles, about 1 cm thick. Cut the onion into rings that need to be divided. Put cucumbers and onions in a saucepan, add vinegar, sugar, salt, oil, coriander and finely chopped greens. Stir and place vegetables over medium heat. Simmer for 10-15 minutes until the cucumbers become soft. Arrange in sterilized jars, compact a little and roll up.
6. Salad of zucchini and bell pepper
Ingredients:
2 kg zucchini;
3-4 bulbs;
4-5 bell peppers;
350 g of tomato paste;
100 g of water; 1 tbsp. l. with a slide of salt;
200 g of sugar;
300 g sunflower oil;
100 g of vinegar 9%;
bunch of greens.
Onion, pepper and zucchini cut into cubes and put in layers in a multicooker bowl (you can in a cauldron). Mix separately in a bowl. tomato paste, salt, sugar, oil, vinegar and water. Pour the mixture over the vegetables. Sprinkle greens on top. In a slow cooker, cook the salad in the “Stew” mode for 40 minutes. Stir it and place it still hot in sterilized jars, tightly close or roll up.
7. Salad with rice
Ingredients:
800 g of peeled peppers;
400 g of peeled zucchini;
800 g of peeled tomatoes;
1 st. rice
5 pieces. bay leaf;
1 st. refined vegetable oil;
50 g of vinegar 9%;
100 g of sugar;
1 st. l. salt.
Cut the peppers and zucchini into strips, cut the tomatoes into cubes. Place vegetables, rice and other ingredients (except vinegar) in a large saucepan, stir and bring to a boil. Simmer over low heat for 30 minutes, stirring occasionally. Add vinegar 3 minutes before the end of cooking. hot salad put into banks and roll up.
8. Georgian salad from green tomatoes
Ingredients:
500 g green tomatoes;
200 g of sweet pepper;
100–150 g of onion;
50 ml of vegetable oil;
50 ml table vinegar(wine or apple);
hot peppers;
1 tsp coriander seeds;
1/4 tsp fenugreek seeds (ucho-suneli);
1/4 tsp oregano (marjoram);
cilantro, basil and celery greens;
1 bay leaf; 15 g salt.
Cut vegetables into half slices and half rings, salt and add chopped herbs and pepper. If you do not have all the seasonings indicated in the recipe, replace them with a mixture of hops-suneli. Add vegetable oil and vinegar to the salad, mix and put under oppression for 1-2 days at room temperature. Then transfer the salad to a jar and refrigerate. The salad will be ready in a week. To spin it for the winter, you need 1 liter jar lettuce make another marinade: 1 tsp. salt, 2 tsp. sugar, 4 tbsp. l. sunflower oil and 4 tbsp. l. vinegar. Sterilize 35-40 minutes.
9. Winter salad with mushrooms
Ingredients:
1.5 kg young fresh mushrooms(preferably tubular);
1 kg of tomatoes;
1 kg of bell pepper;
700 g carrots;
700 g of onion;
4 cloves of garlic;
1 bunch of leaf celery;
300 ml of vegetable oil;
1 st. l. black pepper (peas);
1 st. l. allspice (peas);
4 inflorescences of cloves;
100 ml of vinegar 9%;
150 g of sugar;
50 g salt.
Clean the mushrooms and cut them into medium pieces. Then boil for 15-20 minutes. Drain in a colander, rinse, dry in a pan to evaporate excess moisture. In a large saucepan (preferably in a cauldron), heat the oil and put coarsely chopped tomatoes, onions and peppers into it. When the juice appears, add the mushrooms, chopped carrots, garlic and all seasonings (except vinegar). Cook over low heat for 30-40 minutes. Add vinegar 10 minutes before the end. Arrange in sterilized jars and tighten with sterilized lids, cool the jars by placing them upside down on a towel.
10. Vegetable salad with garlic
Ingredients:
1.5 kg of tomatoes;
1 kg of eggplant;
1 kg of zucchini;
1 kg of bell pepper;
1 kg of carrots;
200 g of garlic;
70 ml of vinegar 9%;
500 ml of vegetable oil;
200 g of sugar;
70 g of salt; greens.
Pass the tomatoes through a meat grinder or chop them in a blender, grate the carrots on a coarse grater, cut the eggplants, peppers and zucchini into cubes. AT tomato puree add vegetable oil, vinegar, sugar, salt and chopped garlic with parsley. Pour tomato puree into the bowl of the multicooker and turn on the “Stew” program or stew in a cauldron. Bring the tomato puree to a boil, add the chopped vegetables, stir and simmer for 45 minutes. Spread hot salad in sterilized jars, roll up, turn over, wrap.
