Salad with vodka for the winter recipes. Original salad “Beware, vodka!”

Salad beware of vodka for the winter has rightfully earned the trust of many people. It attracts with its simple and sharp, spicy taste. This appetizer is a win-win option for any feast. Now you don’t have to be afraid that guests will come unexpectedly, because the hostess has a powerful weapon in her hands - a simple salad of vegetables growing in the garden.

The “Goodbye Vodka” salad really goes well with such an alcoholic drink and goes great with barbecue. This type of salad will certainly appeal to all fans. home canning. Taking a jar of this salad with you on a picnic or outing is not difficult. And tasty vegetables from a salad are an affordable and healthy snack option when greenhouse vegetables are expensive, but there is little benefit from them. Then the salad “Beware, vodka” is relevant.

The whole secret of this simple salad“Goodbye, vodka” is that here vegetable ingredients are required in equal proportions.

When men first hear the name of this appetizer salad, then they begin to look at the jar in surprise, trying to make out all its components. From the outside it looks very funny, because for a moment they turn into little children trying to look at the toys from the famous Kinder Surprise.

How to prepare salad Beware of vodka for the winter - 8 varieties

It is made from everything that is always at hand and grows in the garden in sufficient quantities.

Ingredients:

tomatoes - 1 kg;
Bell pepper- 1 kg;
regular onion - 1 kg;
carrots - 1 kg;
cucumbers - 1 kg;
cabbage - 1kg;
salt - 5 tsp;
sugar - 5 tbsp. l.;
table vinegar 70% - 32 ml;
vegetable oil - 250 ml.

When using vinegar essence, it is advisable to add a glass of water.

Cooking procedure:

All vegetables must be thoroughly washed and peeled. Clean, washed jars can be sterilized in the oven for a couple of minutes.
Unpeeled cucumbers are cut into small circles, tomatoes with skin are cut into medium cubes. Chop the pepper into thin long strips. Cut the onion into half rings, grate the carrots coarse grater. Shred fresh cabbage as finely as possible.
Combine all the chopped vegetables in a large bowl. Using clean hands, mix the salad ingredients in a large bowl. Now add salt and sugar in the indicated proportions. After this, add sunflower oil. Vinegar essence mix with a glass of water.
Mix everything very thoroughly and knead with your hands. Leave the resulting mixture to release the juice for 1.5-2 hours. Slowly pour the released juice through a sieve into a separate container. Place the collected juice on gas and bring to a boil. Pour hot brine over the salad. Stir all ingredients again.
Now we put all the components on gas. We are waiting for it to boil again. After boiling, cook for another 10 minutes. After boiling, place the hot salad into sterile jars. We carefully roll up the salads. Look step-by-step preparation You can get a simple salad here.

This simple salad of equal ingredients has long become welcome guest on the tables of many experienced housewives.

We will need:

Fresh cabbage;
Juicy carrots;
Regular onions;
Bell pepper;
Ripe tomatoes;
Cucumbers;
Salt - 5 tsp;
Sugar - 5 tbsp. l.;
Table vinegar 9% - 250 ml;
Vegetable oil - 250 ml.

All vegetables are needed equal proportions: 1 kg or 2 kg, at the discretion of the hostess.

Preparation procedure:

Cut all vegetables into thin strips. Cut the peeled cucumbers into slices, cut the tomatoes into slices. Mix all the chopped ingredients in a large container, add regular vinegar and spices. Leave the salad alone for 1 hour to infuse.

All jars that will be used to store the salad must be sterilized. The salad with the released juice is placed on the stove to boil; you need to let it boil for 10 minutes. Hot vegetable salad put into jars and filled with boiled juice.

Ingredients:

Carrot;
Bell pepper;
Tomatoes;
Cucumbers;
White cabbage;
Table vinegar - 250 ml;
Vegetable oil - 200 ml;
Salt - 5 tsp;
Sugar - 5 tbsp. l.
Pepper and hot spices - optional.

Preparation procedure:

All vegetables are thoroughly washed under running water, the cabbage is chopped into small strips or used using a special grater. Thinly slice the cucumbers into half rings. We cut clean carrots into small strips or three on a Korean carrot grater. Cut the onion into thin half rings. Cut the tomatoes into large cubes. Chop the washed sweet pepper into thin strips. Mix all the chopped vegetables in a large container, add all the specified spices, leave for an hour in a cool place to release the juice. The salad along with the released juice is placed on the fire and boiled for 10 minutes. Hot salad sent to sterile jars for twisting. You can view all the step-by-step actions here.

When creating this recipe, all housewives are guided by one principle: all vegetable components must be in equal proportions. The output is about 6 liters of tasty and healthy salad.

Ingredients:

Overgrown cucumbers;
Tomatoes;
White cabbage;
Bulgarian pepper;
Juicy carrots;
Salt - 5 tsp;
Sugar - 5 tbsp. l.;
Vegetable oil - 250 ml;
Regular vinegar - 250 ml.

Preparation procedure:

Wash all vegetables, peel and cut into thin strips. Sprinkle the mixed ingredients with salt and sand, add vinegar, mix again with spices, leave for 1 hour to release the desired juice. After this, you need to put the salad on the fire after boiling and cook for minutes. Roll into sterile jars.

You can prepare this salad without cabbage, for those who do not really like this vegetable in any form.

Ingredients:

Onion - 1 kg;
Tomatoes;
Bell pepper;
Cucumbers - 1 kg;
Carrots - 1 kg;
Vegetable oil - 500 ml;
Salt - 60 g;
Vinegar essence 9% - 60 ml;
Ground red pepper - 1.5 tsp;

Preparation:

Cut the pepper into medium strips and tomatoes into slices. Chop the onion into half rings. Cut the cucumbers into small circles. Grate the carrots on a fine grater. Mix all the ingredients. Add butter, salt and sugar to it in the indicated proportions. Don't forget to add vinegar and red pepper to it. Mix everything and leave overnight. The next day, put on fire and cook for 45 minutes. Roll into sterilized jars.

You can view the details here:

It is very similar to the “Goodbye Vodka” salad, only it is prepared without the use of cucumbers.

Ingredients:

Carrots - 1 kg;
Cabbage - 1.5 kg;
Onion - 1 kg;
Tomatoes - 2 kg;
Sweet pepper - 1 kg;
Salt - 3-4 tbsp. l.;
Sugar 4 tbsp. l.;
Celery root - to taste;
Vinegar - 2 tbsp. l.;
Ground black pepper - to taste;
Spicy seasoning- optional.

Preparation procedure:

Finely chop the cabbage, cut the pepper into traditional strips, grate the carrots on a track for Korean salads, cut the onion into thin half rings, cut the tomatoes into small slices. Mix everything in a saucepan, leaving only the cabbage. Place on the fire to simmer for 7-10 minutes. A little later, add cabbage and tomatoes to them when the carrots are ready.

The cabbage should be added at the end so that it does not have time to become soft, but remains crispy on the teeth.

Season the stewed vegetables with everything necessary in the indicated proportions, add the remaining fresh shredded cabbage. Simmer everything with spices a little more. Pour the salad into sterile jars and roll up tin lids. Details of preparing this salad variation are here https://youtu.be/HvYxI_Mzq20

Ingredients:

1 kg cabbage
1 kg carrots
1 kg onion
1 kg Bulgarian pepper
1 kg tomatoes
1 kg cucumbers
5 tsp salt
5 tbsp. Sahara
1 tbsp. rast. oils
1 tbsp vinegar

Preparation:

Cut everything into traditional strips, pour in oil, vinegar, sand and salt, mix and let sit for 1 hour.
Let it cook, after it boils, cook for no more than 10 minutes.
Divide evenly into jars with the resulting marinade. Roll up the lids.

In the cold winter season There will be a small jar of delicious “Beware, vodka” salad on the table, pleasing the eye. At moments when you want fresh and delicious vegetables No need to worry about this, you can use this delicious salad.

This salad has one specific recipe, which differs slightly for each housewife, but general principle remains the same. The difference with this recipe is that it is sterilized. During the sterilization process, vegetables acquire a unique taste. This great option preparing a salad, although it requires a lot of time.

Ingredients:

For the salad:

1 kg onions
1 kg cucumbers
1 kg carrots
1 kg sweet pepper
1 kg tomatoes
1 kg white cabbage
5 tsp salt
5 tbsp. Sahara
200 ml vinegar 9%

For the marinade:

2.5 liters of water
100 ml vinegar 9%
200 g sugar
60 g salt

Let's start cooking:

All vegetables used for salad should be thoroughly washed and lightly dried. Onion cut as thinly as possible into half rings. It is the onion that is strongly felt in the salad. Therefore, those who do not really like onions can use it in smaller proportions. Cut the cucumbers into thin slices.

You can add hot pepper to make the salad spicy, but this is at the request of the hostess.

Chop the carrots into thin cubes. Pour boiling water into the chopped carrots for 10-15 minutes. This is done to soften the carrots, because they are one of the hardest vegetables. We also cut the pepper into thin strips. Cut the tomatoes into slices or medium cubes. Shred the cabbage thinly.

Every housewife has recipes that become a lifesaver if guests unexpectedly arrive. When needed quick snack for alcohol, I take out preparations with cabbage or cucumbers from the basement. During the mass ripening of vegetables, I often make the “Beware of Vodka” salad for the winter according to a proven recipe. This popular dish Very tasty, and also goes well with strong drinks.

Salad “Beware of vodka” for 1 kg of cabbage, 1 kg of carrots, 1 kg of onions

In addition to these products I take:

5 teaspoons of salt;
Half a glass of granulated sugar;
7 tablespoons 9% vinegar;
Cup vegetable oil.

Stages of work:

I thoroughly wash and chop the vegetables. I grate the carrots on a medium grater and finely chop the cabbage. I cut cucumbers and tomatoes into small pieces, onions into half rings, and peppers into strips.
I combine all the products, season with salt and sugar, pour in vinegar, and mix.
I let the mixture sit for about two hours to release the juice.
I put the mixture on slow fire. How to prepare a salad for the winter, beware of vodka, so that the vegetables remain crunchy and retain as much vitamins as possible? To do this, it is important to boil them for no more than 10 minutes, not to overcook them.
Now, while hot, I place it in jars and seal them.

Getting ready delicious salad“beware of vodka” for the winter without sterilization quickly enough. I have also adopted other variations of it; I usually make several different jars. I will share my other recipes.

In sweet and sour marinade with sterilization

The most convenient and proven proportion of vegetables for the “Beware of Vodka” salad: 1 kg of cabbage, 1 kg of carrots, 1 kg of onions. In addition to them, we will need:

1 kg of sweet peppers, 1 kg of cucumbers, 1 kg of tomatoes;
50 g salt;
150 g granulated sugar;
13 tablespoons of 9% vinegar.

I prepare the marinade separately:

2.5 liters of water;
7 tbsp. spoons 9% vinegar;
200 g granulated sugar;
60 g salt.

This classic ratio is easy to remember, and in ready dish All vegetables taste good. They do not obscure each other's taste.

Step by step recipe:

I chop the washed vegetables. I cut peppers, cucumbers and tomatoes into pieces, onions into half rings (if desired, you can take less than the norm). I rub carrots and shred cabbage.
I combine everything, add spices, mix and leave the juice to simmer for 1-2 hours.
I boil water and add it to it required amount salt, sugar and vinegar. When everything is thoroughly cooked, pour the resulting marinade over the vegetables.
I fill the jars with the mixture, put them on sterilization for 20 minutes, covering them with lids (do not seal them).
I'm rolling up ready salad, turn the jars upside down and put them away to cool.

Note to the housewife: canning is a complex but interesting process. Before starting work, I first prepare the container. Washed warm water I make sure to sterilize the jars containing soda. I do this in the oven at 120 degrees for about 10 minutes. Then I dry them. I throw the lids into the large saucepan with water and boil for 8-10 minutes. I also use them only dry.

Then I carefully wash all the vegetables and herbs that I will need for the recipe. Maintaining cleanliness is very important. If everything is done correctly, the preserved food in jars is well stored and does not “explode.”

Salad with cabbage and bell pepper without sterilization

Colorful vegetables in salads look delicious, so I often take pictures of the canned goods before I put them away for storage. Along with the recipe, several photographs are stored on the computer. At the beginning of the season, reviewing notes with photos, I immediately recharge with energy for new culinary masterpieces.

2.5 kg cabbage;
1.5 kg of tomatoes;
400 g carrots;
400 g sweet pepper;
4 heads of garlic;
0.5 cups granulated sugar;
0.2 liters of vegetable oil;
4 teaspoons salt;
7 tbsp. spoons 9% vinegar.

Sequence of work:

I wash and chop vegetables. I cut peppers and tomatoes into pieces, cabbage into strips, and grate carrots and garlic.
I carefully mix the mixture and add everything else except vinegar.
I leave it for an hour, let the juice come out.
I put the mixture on the fire and boil for 25 minutes, stirring constantly.
2 minutes before the end of cooking, add vinegar. Another preparation for the winter is ready.
I put the finished salad in jars and roll it up.

Watch the video on how to prepare this preserve.

Cucumber and tomato salad with garlic

A good winter recipe for lovers of dishes with garlic.

2.5 kg of cucumbers;
1.5 kg of tomatoes;
3-4 heads of garlic;
Half a glass of granulated sugar;
Half a glass of vegetable oil;
1 tablespoon salt;
1 teaspoon 7% vinegar.

Preparation:

I pass the tomatoes and garlic through a meat grinder.
I cut the cucumbers into pieces and add them to the tomato puree.
Pour in oil and vinegar, add salt and sugar.
I boil the mixture for 10 minutes and roll it up.

Note to the housewife: according to the recipe, I usually always combine and mix all the ingredients for the salad in a large enamel pan. You can use glass or ceramic. It is convenient to work in stainless steel containers, especially if everything needs to be boiled after mixing. It is strictly forbidden to use aluminum cookware, which oxidizes vegetables.

Salad with cabbage and cucumbers

1.5 kg cabbage;
1.5 kg of cucumbers;
500 g onions;
Head of garlic;
A bunch of green onions and celery leaves;
Half a glass of vegetable oil;
8 bay leaves;
4 tbsp. spoons 9% vinegar;
2 tbsp. spoons of salt;
1 tbsp. a spoonful of granulated sugar.

We can preserve a delicious salad of young cabbage and crispy cucumbers.

Cooking steps:

My vegetables. Shredding cabbage, cutting onions small pieces, and cucumbers - in circles.
I rub the peeled garlic on a fine grater or chop it in a garlic press, chop onion feathers and celery leaves.
I combine all the ingredients, add salt, sugar, oil and vinegar.
Mix well and leave for two hours so that the mixture releases juice.
Place at the bottom of the prepared jars Bay leaf and fill the container with the mixture.
Sterilize 0.5 liter jars 20 minutes, covered (not yet rolled up).
I seal it tightly and let it cool.

I put it in a cool dark place.

Flavorful salad without cooking

It turns out crispy and juicy - a wonderful reminder of the warm summer.

We will need:

2.5 kg cabbage;
500 g carrots;
1 kg pepper;
Half a kg of onion;
A bunch of dill (optional);
70 g salt.

For filling:

1 liter of water;
450 ml 9% vinegar;
A glass of granulated sugar;
1 tbsp. a spoonful of vegetable oil (for each jar).

Cooking steps:

1. I cut the prepared vegetables: peppers into strips, and onions into half rings. I chop the cabbage, grate the carrots, and chop the dill.
2. I combine everything, salt and mix.
3. I add sugar to the pouring water and boil the resulting syrup.
4. I pour it into jars so that the vegetables “drown” completely. I repeat the procedure again.
5. I put my marinade on the fire, add vinegar and oil to it (according to the number of jars).
6. I pour boiling brine over the vegetables and roll them up.

Here you can watch a video of preparing a similar version of this snack.

Note to the hostess: the last turn of the seaming key - a new preparation of vegetable salad is ready. Before I turn the jar upside down, I first make sure it's actually tightly sealed. To do this, I try to turn or remove the cover. If everything has tightened up well, then I turn the seaming over and leave it under the “fur coat” to cool. I'll clean it up in a few days. Where to store vegetable salads for the winter? A cool, dark basement is best.

Zucchini salad

We will need:

1. - 2 kg of young zucchini;
  - Medium cabbage fork;
  - Head of garlic;
  - A large bunch of fresh dill;
  - Allspice;
  - Bay leaves optional.

This simple recipe combines the flavor of hearty zucchini with the crunch of kale. You will need marinade:

1. - Liter of water;
  - 1 teaspoon salt;
  - 20 g granulated sugar;
  - 3 tablespoons 9% vinegar;
  - A couple of tablespoons of vegetable oil.

Cooking steps:

1. 1. My vegetables. I chop the cabbage finely and cut the zucchini into thin slices.
  2. At the bottom of the jar I place a few peppercorns, a couple of dill branches, and a bay leaf.
  3. I place the cabbage on top of the spices, taking up about a third of the volume of the container. Then - zucchini.
  4. I mix the ingredients for the brine and put it on the fire. When it boils, pour the marinade over the vegetables in the jar. I cover with lids without rolling them up.
  5. I sterilize zucchini and cabbage: a liter container - 15 minutes, a half liter container - 10 minutes.
  6. I roll up the finished salad and put it away to cool.

Now you know how to make the most delicious salads. I'm sure your guests will appreciate this appetizer. Treat your friends and family to some lovingly prepared canned goods when it's cold and cloudy outside. They - perfect option feel the summer warmth and bright sun on our tables at this time. Use the “Beware of Vodka for the Winter” salad recipe and make one or more variations of this preparation. Have a good winter!

The name of the snack is “Beware, vodka!” speaks for itself. A salad with this name simply has to be an excellent appetizer for strong drinks. alcoholic drinks, and it meets the expectations of the feast participants. If you make a salad “Watch out, vodka!” for the winter, then guests will never be taken by surprise. In addition, you can serve it not only with vodka - it is tasty on its own and goes perfectly with potatoes.

Cooking features

Salad “Beware, Vodka!” not like most winter appetizers. Through the glass of the jar, bright pieces of vegetables that have retained their natural color are clearly visible. This makes the salad "Watch out, vodka!" very appetizing. The vegetables in it are crispy and taste fresh. To achieve this effect, you need to know a few secrets.

Salad “Beware, Vodka!” They try to heat treat it as little as possible, so the vegetables in it retain their crispness and brightness. Thanks to this, they also store a lot of vitamins, which give the body strength to resist. negative influence alcohol. Therefore, when preparing a salad, it is very important not to exceed the cooking time, if used, and in general to strictly follow the technology.
Considering that the cooking time is minimal, you need to spend maximum time marinating vegetables before cooking. Let them sit in the oil-vinegar dressing for at least an hour, preferably two. If you completely refuse heat treatment, then preserve the snack in the marinade and be sure to sterilize it already in jars.
Careful attention should be paid to the preparation of jars. First, they must be washed thoroughly, then sterilized for at least 10 minutes and allowed to dry. Only after this can they be used to fill the salad. You need to close the jars with sterilized metal lids using a special key to ensure tightness.
In order for the snack to be preserved even better, do not let it cool room temperature. Let it cool slowly under " steam bath" For this closed jars you need to turn it over and cover it with a blanket so that no air gets under it.
The composition of the salad “Beware, vodka!” Cabbage is definitely included. Preference should be given to juicy autumn varieties.

Salad recipes are slightly different due to differences in preparation technology. A salad without marinade is a little easier to prepare for the winter, but in a salad that is made without cooking (with sterilization), vegetables retain beneficial vitamins better.

Salad “Beware, Vodka!” without sterilization

Composition (for 5.5–6 l):

white cabbage – 1 kg;
tomatoes – 1 kg;
cucumbers – 1 kg;
sweet pepper – 1 kg;
carrots – 1 kg;
onion – 1 kg;
table vinegar (9 percent) – 100 ml;
vegetable oil – 0.25 l;
salt – 50 g;
sugar – 100 g.

Cooking method:

Wash the cabbage, remove the top leaves from the head - they are almost always spoiled. Cut the cabbage into pieces and discard the stem. Chop the cabbage into thin strips. Press it with your hands so that it gives juice.
Wash the cucumbers, cut off their noses and tails, pour cold water, let stand in it for an hour. Rinse and dry. Cut in half lengthwise, then cut into thin half-circles or strips.
Wash the peppers, cut off the stalks and remove the seeds from the peppers, rinse again with running water. Cut each pepper lengthwise into 4 parts and cut into strips about 2 mm wide. There is no need to cut thinner, otherwise the pepper will not retain its shape well.
Peel the onion. Cut it into thin quarter rings.
Wash the carrots and peel them. Grate using a regular large-hole grater or a Korean salad grater.
Wash the tomatoes well, cut off their stems. Cut the tomatoes, without peeling, into thin slices.
Place all vegetables in a large saucepan. It should be enameled or stainless steel. Can be used ceramic dishes. Aluminum is absolutely not suitable for preparing canned vegetables and berries, as it releases toxic substances when oxidized.
Stir the vegetables.
Mix oil and vinegar, add salt and sugar, stir.
Pour the resulting mixture over the vegetables, stir them carefully again, being careful not to mash the tomatoes. Leave the salad to marinate for an hour at room temperature, covered.
Place the pan over low heat and wait for the contents to boil. After this, cook the appetizer for 8–10 minutes.
Remove from heat and place in pre-prepared, always sterilized jars. Pour the marinade remaining in the pan on top. Screw them tightly with metal caps. You can use a seaming wrench if the jars and lids are made to fit it, or screw lids.
Place the jars with the lids down and insulate well. After a day, return the jars to their normal position and put them in the pantry for the winter.

During cooking, the tomatoes will produce a lot of juice, so the salad will take on a reddish tint. It will look even more beautiful if you use not just any sweet pepper, but red pepper.

Salad “Beware, Vodka!” in marinade

Composition (for 6–6.5 l):

white cabbage – 1 kg;
bell pepper – 1 kg;
tomatoes – 1 kg;
cucumbers – 1 kg;
onions – 1 kg;
carrots – 1 kg;
table vinegar (9 percent) – 150 ml;
sugar – 0.3 kg;
salt – 100 g;
water – 2.5 l.

Cooking method:

Wash the vegetables. bell pepper cut into strips, shred the cabbage. Cut the tomatoes into slices, cucumbers into thin slices. Cut the onion into half rings, cut the carrots into thin strips or grate.
Soak carrots for 10 minutes hot water. Remove from water and squeeze.
Mix all the vegetables and season with a mixture of 100 g sugar, 50 g salt, 200 ml vinegar. Leave covered for half an hour.
Boil 2.5 liters of water, add the remaining salt, sugar and vinegar to it. Boil everything together for 5 minutes.
Stir the salad and place, pressing with a spoon, into sterilized jars. Pour in hot marinade. Cover with clean lids.
Place in a large saucepan, filling it with enough water to come up to the hangers of the jars. Sterilize for 15–20 minutes, depending on the volume of the jars.
Remove the jars, roll them up, turn them over and cover them with a blanket. After 24 hours, move it to the place where you store winter supplies.

The vegetables in this salad look as if they were just picked from the garden and cut into a salad. The taste of this snack is also beyond praise.

Salad “Beware, Vodka!” It’s worth doing for the winter not even because it’s great snack to the “little white” one, but because it is very tasty and healthy. But vitamins in winter will not hurt anyone, even children and convinced teetotalers.