Preserve vegetable salad recipe. Zucchini salad for the winter with tomato paste and garlic

Every hostess has many a variety of recipes preparations for the winter. Vegetable salads will bring a lot of benefits in the cold season. When a considerable crop of vegetables is grown, I want to dispose of them correctly. I have new ideas for you, I suggest using my interesting recipes, I am sure that they will help create competition, take a leading position among proven and familiar harvesting methods.

Preparations for the winter: vegetable salads

In winter, sincerely open a jar of hand-made salad and serve it to the table. The proposed recipes are time-tested, the recipe is skillfully selected, they do not pose any danger to health. Such blanks are valuable in that they retain to the maximum all useful substances.

Zucchini salad for the winter: a delicious recipe

I use this recipe often when I harvest a large crop, with the help of conservation, you can use it to the maximum.

Prepare:

zucchini - 2 kg;
tomatoes - 500 gr;
sweet pepper - 400 gr;
bulbs - 2 pcs;
salt - 10 gr;
spices.

On a coarse grater I rub peeled and seeded zucchini, cut the tomatoes into cubes, pepper into strips, chop the onion. I put all the vegetables in enamel pan, salt to taste, season with spices, carcass, covered with a lid, 10 minutes.
When hot, I lay out the vegetable mass in jars of 0.5 liters, sterilize for half an hour, roll it under the lids.

Vegetable salad with rice

The preparation is very tasty and satisfying, I cook it every year.

You will need:

Bell pepper- 2 kg;
onions - 1 kg;
carrot - 700 gr;
cereal rice - 2 cups;
vegetable oil - 0.5 liters;
tomato juice - 2 liters;
granulated sugar - 5 tbsp;
salt - 4 tbsp.

Grate the carrots on a fine grater, cut the pepper into slices.
Cut the onion into cubes, fry in a small amount of vegetable oil until golden.
Mix all the vegetables in a saucepan, add salt, sugar, rice, pour tomato juice. Simmer until rice is cooked, stirring constantly.
Pack the salad in sterilized jars of 0.5 liters, roll up, turn over, leave in this form until cool.

Lecho without sterilization with bacon

The combination of lecho and bacon, at first glance, is very unusual, but by making such a preparation at least once, you will be convinced that it is really very tasty. The recipe is interesting in that it can be served as a side dish or as an independent snack. The only minus of the workpiece, and it lies in the fact that it has a short shelf life, because it is prepared without sterilization, so stick a reminder on the jar about when it was cooked.

sweet pepper -750 gr;
tomatoes - 450 gr;
smoked bacon and eggplant - 200 gr each;
carrot - 100 gr;
leek - a couple of stalks;
bunch of parsley;
garlic cloves - 6 pcs;
vegetable oil - 200 ml;
sugar - 1 tbsp;
salt - 2 tsp;
black ground pepper;
hot peppers- by preference.

Chop carrots, bacon, eggplant, pepper into cubes. Fry vegetables in heated vegetable oil for 10 minutes, add bacon.
Peel the skin off the tomatoes, chop finely.
Mix the tomato mass, thinly sliced leek, chopped garlic, herbs and hot peppers with vegetables, salt, pepper, sprinkle with sugar, simmer slowly for 35 minutes (do not cover the lid, let the excess moisture evaporate!).
It is easy to pack in washed jars, cork, leave for storage in the refrigerator. Do not store for a long time!

lazy lecho

The proposed workpiece does not stale for a long time, it is eaten quickly.

Prepare:

sweet pepper - 2 kg;
tomato paste - 0.5 liters;
bulb of medium size;
salt - 2 tbsp. without a slide;
sugar - 4 tablespoons;
vegetable oil - 0.5 liters;
garlic cloves - 2 pcs;
vinegar 9% - 2 tbsp;
laurel leaves.

Cut into rings (straws), pour water so that the workpiece is completely covered, put the saucepan on slow fire.
Chop the onion into semi-rings, chop the garlic, fry in oil, add tomato paste. When the contents of the saucepan boil, combine the frying with pepper, stir, add salt, sugar, Bay leaf. The cooking process will take 35 minutes, stir often. Pour the vinegar at the end of the cooking process, mix it again, pack it in sterilized liter jars, sterilize for 10 minutes, twist.

My advice! If the tomato paste is of a thick consistency, it can be diluted in a small amount water.

Salad for the winter of tomatoes and sweet peppers

Cut into 3 kg. sliced tomatoes, put half into a saucepan, adding 8 chopped garlic cloves and 8 sweet pepper pods cut into slices, cook for 10 minutes. Add the remaining tomatoes, 1 glass of sugar, a tablespoon of salt with a slide, cook for half an hour, pack in sterilized containers, close.

sweet pepper salad

The recipe will be appreciated by novice housewives, the preparation is simple, fast, without sterilization. Indifferent people will not be found, who have tried it - they praise it, they ask for the recipe for themselves.

sweet pepper of different colors - 2.5 kg;
tomatoes - 1 kg;
sugar, vegetable oil - 1 glass of both;
9% vinegar - 1/2 cup;
salt - 50 gr.

Cut peppers into large plates, tomatoes - as for a regular salad.
Combine vegetable oil, salt, sugar in a saucepan, lower the tomatoes there, as it starts to boil, boil for 15 minutes, pour in the vinegar, and let the contents boil for 7-10 minutes.
Fill jars with salad, roll up, wrap upside down, wait for cooling. Storage at room conditions.

Vegetable salad recipe for the winter

Required:

cucumbers, tomatoes, sweet peppers - each 1 kg;
onion - 0.5 kg;
9% vinegar - 1/2 cup;
sugar - 2 tbsp;
salt - 1 tbsp.

Pour a glass of water into an enamel saucepan, dissolve the salt, bring to a boil, add oil, sugar, vinegar.
V hot marinade lower prepared, randomly chopped vegetables, mix, boil for 5 minutes, arrange in clean containers, twist, store in the apartment.

Vegetable salad with beans

Required:

tomatoes - 1.5 kg;
boiled beans, onions, carrots - half a kilo each;
sweet pepper - 0.3 kg;
vegetable oil 100 ml;
sugar - 3 tbsp;
salt - 2 tbsp;
9% vinegar - 2 tbsp.

Grate the carrots on a coarse grater, cut the onion into half rings, slice the peeled peppers and tomatoes, combine the vegetables, add salt, sugar, vegetable oil, simmer slowly on the stove for 35 minutes. Arrange in jars, twist, wrap. The blanks are obtained 5 half-liter jars.

Harvested tomato with herbs

Tomatoes, onions, garlic, parsley are taken in any quantity.

Filling is designed for 1 liter of water: two tbsp. salt, sugar, vegetable oil.

Place on the bottom of the washed jars onion rings, crushed garlic, coarsely chopped parsley, sliced tomatoes, repeat layers to the top of the container.
Boil products for pouring, pour into jars, sterilization: half-liter 7 minutes, liter - 10 minutes, twist.

Sweet pepper for the winter

sweet pepper - 10 kg;
tomatoes - 3 kg;
garlic -30 gr;
celery sprigs - 40 gr;
vegetable oil - 250 ml;
salt - 2.5 tsp;
sugar - 2 tsp;
ground hot red pepper - 1.5 tbsp.

It is advisable to use juicy, fleshy pepper, wash, select seeds, cut into plates, dip in water and cook until tender, wipe through a sieve.
Cut the tomatoes into slices, boil until soft, wipe.
Chop greens and garlic.
Combine two masses: from pepper and tomatoes, stir the mashed potatoes, cook until thick. At the end, add salt, sugar, ground pepper, garlic, herbs, oil. Hot fill liter jars, sterilize for 45 minutes, tighten the lids.

Harvesting for the winter of eggplant and tomatoes

tomatoes - 4 kg;

eggplant - 2 kg;

sweet pepper - 14 pods;

hot pepper - 2 pods;

garlic - 200 gr;

sugar - 1 glass;

vegetable oil - 1 glass;

salt - 2 tbsp;

9% vinegar - 8 dessert spoons.

Turn the tomatoes in a meat grinder, you can use a blender. Add salt, sugar, minced garlic and hot pepper to the tomato mass, transfer to a saucepan, cook for 10 minutes.
Add chopped sweet pepper, cook for 10 minutes.
Cut the eggplant into circles, blanch in salt water for 5 minutes, transfer to the main mass, boil for 5 minutes, pour in the vinegar, arrange in containers, roll up.

My advice! Often, a lot of garlic is required for harvesting. clean it up in the usual way dreary. Therefore, I soak the garlic cloves for half an hour in cold water. After such a “bath”, the husk can be removed without problems, it is peeled off easily and quickly, and does not stick to the hands.

Eggplant for the winter: the best recipe in oil

6 kg. Boil eggplant, put under oppression, cut into strips.
Randomly cut into 700 grams of sweet pepper and onion.
Grate half a kilogram of carrots.
Skip 300 grams of garlic through the garlic.
Combine all the vegetables together, pour 0.4 liters of 9% vinegar and 1 liter of hot vegetable oil, mix.
Leave for 6 hours, stir occasionally, pack in jars, sterilize for 15 minutes, twist.

Beet salad for the winter

This blank is suitable for adding to borsch, can be served as a separate snack, the taste is somewhat similar to beetroot salad with prunes. The guests ate and were satisfied.

You will need:

beets - 5 kg;
onion - 3 kg;
carrot - 2 kg;
tomatoes - 1.5 kg;
sweet pepper pods - 10 large;
tomato paste - 0.5 cups;
6% vinegar - 2 tbsp;
vegetable oil, salt, sugar - as needed.

Grate beets, carrots, onions on a medium grater, fry each vegetable separately.
Pour boiling water over peppers and tomatoes, remove the skin, cut the flesh into small cubes.
Mix all vegetables together, add tomato paste, salt, sugar, vinegar, simmer for 45 minutes, stir occasionally.
When hot, spread the salad in clean jars, roll up, wrap up for the night.

All mine for today preparations for the winter. Vegetable salads for a zealous housewife, this is a kind of food “airbag” that you can enjoy in the cold season and remember about summer!

Disputes about the usefulness or complete absence of vitamins in canned vegetable salads do not subside. Allegedly heat treatment, one way or another, kills most of them in them beneficial trace elements. Like it or not, but a salad in the winter in a vase on the table, or a vegetable seasoning for meat, a bird is the best way to complement the meager in vitamins and color winter menu. And besides, it's delicious. So why not make, contrary to other people's opinion, several jars of such pickles, especially if vegetable harvest at the dacha was a success?

Canning salads

: jar preparation

These are the subtleties of preserving salads, which may be useful to you in your work. To prepare dishes (jars), wash them thoroughly with baking soda. Then rinse thoroughly. Sterilization jars are best placed in the oven. They are placed in a cold oven on a baking sheet. Then the oven must be turned on for 15 minutes at a temperature of 100 degrees. The sterilization of jars is completed.

Lids for jars also need to be prepared. We take out the rubber rings for them, and wash the caps, pour boiling water along with the rubber bands. Everything. At this point, your canning utensil is ready to use.

Preservation of salads

: general recommendations

A great way to preserve salads in the oven instead of water. The advice is completely sincere. In water, in large pots, jars always strive to burst, it is difficult to predict the temperature, and it is even more difficult to remove jars from boiling water. You can also list a lot of disadvantages of this method of sterilizing cans.

Whether it's an oven. We lay out the salad in prepared jars, cover with lids without rubber bands yet, put on a baking sheet at a small distance between each other, turn on the oven at the exact temperature of 100-120 degrees. Sterilization time 20 minutes. That's all! We take out the baking sheet along with the banks. We roll up the lids with rubber bands. Further, as you used to do, we cool, for example, “under a fur coat” with the lids down and transfer the next day to the cellar or pantry.

vegetable salad recipe

As a bonus, here is a recipe for a rainbow vegetable canned salad. For it you will need small strong cucumbers, tomatoes, sweet bell pepper different colors, zucchini, you can squash. Cucumbers and tomatoes take two parts, the rest of the vegetables one by one. You will also need parsley (greens), celery (root), dill (umbrellas), a couple of bay leaves, black peppercorns, water, and a lot of citric acid.

We talk about the amount of acid and other volumes per one three liter jar. At its bottom you need to put parsley, celery, dill, parsley, 4-5 peppercorns. Now we put cucumbers on the very bottom, squash above them, tomatoes above squash, between the rows of which lay parsley and dill.

Let's prepare the marinade now. Dissolve 4 tablespoons of citric acid in 1.3 liters of water. Bring to a boil, cool until just hot. Pour the vegetables, but not to the top, the main thing is that they are covered in the jar. We pasteurize the jars in a convenient way (in water or in the oven) for 20-25 minutes. Then roll them up and refrigerate.

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

Preservation lends itself to almost any vegetable and their combinations. The main thing is to keep the proportions and sterilize the jars and products before closing. It's not difficult at all.

To prevent lettuce jars from cracking during sterilization, place a towel or folded cheesecloth on the bottom of the pot. This will prevent glass from contacting metal. Also, do not put the banks too close to each other.

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

Some call it " lazy cabbage rolls" or " coleslaw", in part this is true - a set of products and cooking technology have much in common.

Ingredients:

Rice - 100 g
Tomatoes - 200 g
Cabbage - 300 g
Carrot - 1 piece
Onion - 1 pc.
Spices - to taste
Vegetable oil - 50 ml
Vinegar - 2 tbsp
Salt - 0.5 tsp
Sugar - 0.5 h l
Garlic - 1 tooth

Cooking:

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

Onions and carrots have different cooking times. To make everything homogeneous, you should first pass the carrots. Bringing it to the stage of half readiness, you can add onions.

Pour shredded cabbage into a bowl. As soon as it is stewed, we report the tomatoes, cut into straight cubes. Simmer over low heat for another 7-10 minutes, so that the tomatoes give the juice. Don't forget to mix.

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

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

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

Ingredients:

Rice - 100 g
Tomatoes - 200 g
Cabbage - 300 g
Carrot - 1 pc.
Spices - to taste
Onion - 1 pc.
Vegetable oil - 50 ml
Vinegar - 2 tbsp.
Salt - 0.5 tsp
Sugar - 0.5 tsp
Garlic - 1 tooth

Cooking:

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

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

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

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

Ingredients:

Mackerel medium - 1 piece
Onion - 1 pc.
Carrot - 1 piece
Tomatoes - 5 pcs
Salt - 1 tbsp
Peppercorns - 5 pcs
Bay leaf - 3 pcs
Vegetable oil - 50 ml
Table vinegar - 30 ml
Sugar - 3 tbsp

Cooking:

We clean the onion, cut into cubes or straws. My mackerel, cut off the head, clean from the insides. Then it needs to be boiled. We put it in a saucepan with salted water, add peppercorns and bay leaf - cook for 18 - 23 minutes over low heat.

While the fish is being prepared, we clean the carrots, three of them on a coarse grater. Tomatoes should be mashed.

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

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

We shift ready salad with mackerel in sterilized jars. Roll up.

What is good about this recipe? You can loit almost any vegetable. Overgrown cucumbers or tomatoes? Make a delicious salad out of this.

Ingredients:

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

Cooking:

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

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

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

A salad of tomatoes and peppers is offered. I highly recommend for the winter. You and your family will appreciate this blank.

Ingredients:

Tomatoes - 620 g
Sweet pepper - 620 g
Carrot - 320 g
Onion - 320 g
Sugar - 3 tablespoons
Salt - 1 tbsp.
Table vinegar - 30 ml
Sunflower oil - 50 ml

Cooking:

Wash vegetables in water. We clean the Bulgarian pepper from seeds, cut it into half rings. Cut the tomatoes coarsely and add to the pepper. Cut the carrot into thin strips or rub on a grater. We put the onion cut into half rings to the rest of the vegetables, add vinegar, sunflower oil, sugar and salt. Mix thoroughly and leave to brew for two hours.

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

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

Ingredients:

Tomatoes - 3 pcs
Onion - 3 pcs
Sweet pepper - 2 pcs
Carrot - 1 pc.
Vinegar 9% - 1 tbsp
Parsley - 1 bunch
Garlic - 2 cloves
Cucumbers - 2 pcs
For 1 jar - 0.5 l
Salt - 0.5 tsp
Sugar - 1 tsp

Cooking:

We sterilize jars. We cut the onion into half rings and put it on the bottom of a sterilized jar. We clean the sweet pepper from seeds and cut into strips. Lay a layer of pepper on top of the onion. Finely chop the parsley and put on the pepper. Finely chopped garlic is also added to the jar. Carrots, grated on a Korean grater, are laid next. Next, put a layer of chopped cucumbers, and the tomatoes come last.

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

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

Ingredients:

Green tomatoes - 5 kg
Sweet pepper - 1 kg
Carrot - 1 kg
Onion - 1 kg
Garlic - 2 heads
Cilantro - 1 bunch
Vinegar 9% - 1 cup
Vegetable oil - 1 cup
Black pepper - to taste
Suneli hops - 4 tsp
Coriander - 3 tsp
Saffron - 2 tsp
Sugar - 1 tbsp
Salt - to taste

Cooking:

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

Unripe, and preferably green tomatoes, cut into thin rings. If the tomatoes are large - cut into slices. Sweet pepper and carrot cut into strips. Shred the garlic and a bunch of cilantro.

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

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

Another salad recipe "Assorted". It has a milder taste and, unlike oriental recipe absolutely everyone will love it.

Ingredients:

cucumbers
Onion
Tomatoes
Bell pepper
Carnation
currant leaves
Bay leaf
Black peppercorns
Ground black pepper
Parsley
For brine:
Salt - 1 tbsp
Sugar - 2 tbsp
Cinnamon - 1 tsp
Vinegar - 1 tsp per 0.5 l jar

Cooking:

Slice tomatoes, onions and cucumbers. Pepper cut into slices.

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

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

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

Lay the vegetables in layers in a jar. Cucumbers are the first layer. The next layer is onions, followed by tomatoes, and sweet peppers come last.

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

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

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

Not difficult to prepare salad with green tomatoes and sweet bell peppers. Very tasty!

Ingredients:

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

Cooking:

Peppers should be blanched for 1 minute in boiling water. Cool it, clean it from seeds, cut into strips.

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

We mix all the vegetables and herbs in a bulk container, pour salt, sugar, ground pepper and vinegar. Mix well.

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

Preparing and preserving the Moldavian salad is very simple, quick and tasty.

Ingredients:

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

Cooking:

To begin with, we will wash and sterilize the jars. We cut the tomatoes into large slices, and sweet pepper large pieces. Onions and carrots cut into rings.

V large saucepan pour vinegar, vegetable oil. Heat it up and add sugar and salt to this mixture. Stir well until completely dissolved.

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

We lay out the salad in jars and close. From these ingredients, ten 450 g cans are obtained at the output.

Salad "Assorted homemade" is cool snack and garnish. It's the taste and smell summer vegetables which you want so much in winter.

Ingredients:

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

Cooking:

We lay the bottom of the sterilized bottle with leaves and spices. Then lay out a layer of coarsely chopped cucumbers and part of the beans, followed by also coarsely chopped tomatoes and the remaining beans.

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

Delicious and stand up salad recipe with crispy cucumbers.

Ingredients:

Small cucumbers - 4 kg
Sugar sand - 1 cup
Refined vegetable oil - 1 cup
Vinegar 9% - 1 cup
Salt - 3 tbsp
Ground black pepper - 1 tbsp
Grated garlic - 1 tsp

Cooking:

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

Boil lids for preservation

Before sterilizing the lids, be sure to remove the rubber seals, otherwise they will deform and the lid cannot be screwed on.

Rinse half-liter jars (you can not sterilize)

Cucumbers cut or chop into circles. Add sugar, vegetable oil, vinegar, salt, ground black pepper, squeeze the garlic. Mix everything well and leave to infuse for 1-2 hours

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

Ingredients:

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

Cooking:

Chop the tomatoes into pieces, pepper into strips, grate the carrots, chop the onion into rings. Mix the prepared ingredients thoroughly, add oil, salt, sugar and vinegar.

We shift the vegetables into a saucepan and boil them over low heat. While they are cooking, put bay leaves, cloves and pepper in sterilized jars. Next, lay out the salad in prepared jars.

We cover the jars with lids and set to sterilize for 20 minutes. Roll up and turn over until completely cooled.

Salad for the winter "2 in 1"

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

Ingredients:

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

Cooking:

Wash the pepper, remove the seeds and cut into half rings. Cut the onion. We rub the carrots on a grater. Cut the tomatoes into small pieces.

In a large bowl, mix peppers, tomatoes and onions. Add sugar, salt, vinegar and leave to brew for 6-8 hours.

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

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

Homemade salad of tomatoes and cucumbers in winter will give odds to greenhouse vegetables from the store.

Ingredients:

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

Cooking:

Wash and dry vegetables. Tomatoes cut into slices, and cucumbers into circles. Cut the onion into half rings and transfer to the rest of the vegetables. Add salt, sugar, oil and vinegar. Mix and leave to stand for 10-15 minutes.

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

A rare hostess does not use autumn days to prepare for the winter variety of salads from vegetables carefully grown and harvested in their garden. And salad recipes for the winter are replenished every year with more and more new ones. culinary masterpieces. Not only do they contain original combinations of vegetables and fruits, beans, rice, pearl barley, and buckwheat add some color.

Salads with mushrooms, fish prepared for the winter are no longer just a side dish, but separate and very tasty vegetable dishes that you should definitely try. Get out your cherished notebooks with recipes, dear hostesses, and write down new salad recipes for the winter from Culinary Eden.

Salad "Colors of summer"

Ingredients:
2.5 kg cucumbers,
1 kg of tomatoes,
5 sweet peppers
1 onion
3-4 garlic cloves,
¾ stack. vegetable oil,
100 g sugar
2 tbsp salt,
1 tsp 70% vinegar.

Cooking:
Cut the cucumbers into circles, cut the circles in half. Pass the tomatoes, sweet peppers, onions and garlic through a meat grinder. Add sugar, salt, vegetable oil, vinegar to the resulting tomato mass and boil. After that, add cucumbers and cook for 5 minutes from the moment of boiling. Immediately spread the finished salad in sterilized jars, roll up, turn upside down and wrap until completely cool.

Salad "Gatherings"

Ingredients:
3 kg patissons,
500 g carrots
500 g onion
5-6 sweet peppers
5 heads of garlic,
2 tbsp salt,
1 stack Sahara,
1 stack vegetable oil,
1 stack 9% vinegar,
1 tbsp ground black pepper,
2 hot peppers
1 sachet of seasoning Korean carrots,
1 bunch cilantro
1 bunch of parsley
1 bunch of dill.

Cooking:
Grate squash and carrots on a grater for Korean carrots, cut pepper and onion into half rings, pass the garlic through a press, chop the greens. Mix all ingredients and leave for 3 hours. Then mix again, fill sterilized 1 liter jars with salad, cover them with lids, sterilize for 12 minutes and roll up. Turn the finished jars upside down, wrap and leave to cool completely.

Salad "Mosaic"

Ingredients:
1 kg green tomatoes
2-3 sweet peppers
500 g carrots
500 g onion
½ stack vegetable oil,
1 tbsp salt,
2 tbsp Sahara,
peppercorns, parsley and dill - to taste.

Cooking:
Cut the onion and pepper into thin strips, grate the carrots on coarse grater and fry the prepared vegetables in vegetable oil. Finely chop the tomatoes, combine with fried vegetables and simmer for 40 minutes. Then add sugar, salt, peppercorns and chopped herbs and simmer for another 30 minutes. Arrange the finished salad in sterilized jars, roll up and wrap, leave to cool completely.

Salad "Starry Sky"

Ingredients:
3 kg eggplant,
2.5 kg of tomatoes,
2 kg pumpkin,
1 kg sweet pepper
300 g garlic
500 ml vegetable oil,
100 g salt
150 g sugar
2 bunches of parsley,
hot pepper - optional
150 ml 6% vinegar.

Cooking:
Cut the pumpkin and eggplant into small cubes, slice the pepper, pass the garlic and tomatoes through a meat grinder, chop the greens. Add salt, sugar, vegetable oil, herbs, vinegar to the mixture of tomatoes and garlic and bring to a boil. Then add pumpkin, eggplant and peppers. Mix well and cook for 1 hour. Arrange the finished salad in sterilized jars and roll up.

Salad "For a real gourmet"

Ingredients:
1-2 kg eggplant,
200 g onion
2 cloves of garlic
1 stack chopped walnuts,
1 tsp coriander,
¾ stack. wine vinegar,
vegetable oil, salt and pepper - to taste.

Cooking:
Cut the eggplant into circles, salt and leave for 2-3 hours so that they release the juice. Then wring them out and fry in vegetable oil. mix walnuts, chopped onion, chopped garlic, coriander, salt, pepper and mix well. Place the fried eggplants in sterilized jars, alternating with a layer of nut-vegetable mixture. Pour in vinegar and on top of the mixture a layer of vegetable oil (2 cm). Sterilize jars for 30 minutes and roll up.

Salad " winter pleasure» (with beans)

Ingredients:
2 kg beets,
2 kg of tomatoes,
2 kg carrots
2 kg of onions
4 stack beans,
1 stack vegetable oil,
1 stack Sahara,
½ stack salt,
150 ml 9% vinegar.

Cooking:
Boil the beans until half cooked. Cut the prepared vegetables, put them in a saucepan, add the beans and cook for 2 hours over low heat. Add vinegar 10 minutes before the end of cooking. Arrange the finished salad in sterilized jars and roll up.

Salad "Vegetable Tale"

Ingredients:
1.5 kg zucchini,
1.5 kg cabbage,
1.5 kg eggplant,
1.5-2 kg of beans,
1 kg of tomatoes,
6 bulbs
⅔ stack. vegetable oil,
⅔ stack. Sahara,
2 tbsp salt,
½ stack 9% vinegar,
hot and ground allspice - to taste.

Cooking:
Boil the beans. Chop the cabbage, cut the eggplant and pepper into strips, chop the tomatoes with a blender, cut the onion into cubes. Boil the marinade made from vegetable oil, sugar, salt, spices and vinegar. Add vegetables to it in turn: cabbage, zucchini, eggplant, peppers, onions, letting each boil for at least 10 minutes. At the end, pour in the tomato mixture and simmer over low heat for 1 hour. 20 minutes before done, add beans. Arrange the finished salad in sterilized 1 liter jars and roll up.

Lecho with smoked meats for the winter "For the matchmaker"

Ingredients:
600 g multi-colored sweet pepper,
500 g tomatoes,
300 g smoked sausages,
2 cloves of garlic
1 onion
vegetable oil, salt, ground black pepper - to taste.

Cooking:
Fry the onion sliced in rings in vegetable oil until golden brown, season with salt, pepper, add sweet pepper cut into thin slices and simmer under the lid for 10-12 minutes. Then add the chopped tomatoes and simmer until most of the liquid has evaporated. After that, add chopped and fried sausage, chopped garlic to the vegetable mass and simmer for another 10 minutes. Arrange the finished hot lecho in sterilized jars with a capacity of 0.5 l, cover with lids and sterilize the jars for 10-15 minutes. Then roll up the banks.

Salad "Amazing" (with barley)

Ingredients:
3 kg of tomatoes,
500 g carrots
500 g onion
4 red sweet peppers,
1 stack Sahara,
2 tbsp salt,
500 ml vegetable oil,
1 stack washed barley.

Ingredients:
cut tomatoes small pieces, grate the carrots on a coarse grater, cut the onion and pepper into cubes. Mix all the ingredients, put on fire and bring to a boil, then, reducing the heat, cook for 1 hour and 20 minutes. Arrange the finished salad in sterilized jars with a capacity of 1 liter and roll up.

Salad " hearty dinner» (with buckwheat)

Ingredients:
500 g buckwheat,
3 kg of tomatoes,
1 kg sweet pepper
1 kg carrots
1 kg of onion
500 ml vegetable oil,
½ stack 9% vinegar,
1 stack Sahara,
2 tbsp salt.

Cooking:
Finely chop the pepper, carrot and onion and fry in vegetable oil. Buckwheat cook until half cooked. Squeeze the juice from the tomatoes, put it on the fire, add salt, sugar, vinegar, bring to a boil and boil for 5 minutes. Then put the fried vegetables, buckwheat into this mass, put on fire and simmer for 30-40 minutes from the moment of boiling. Arrange the finished salad hot in sterilized jars, roll up, turn over and wrap until completely cooled.

Salad "Danube" (with rice)

Ingredients:
2 kg red tomatoes
1 kg green tomatoes
1 kg carrots
1 kg of onion
1 kg sweet pepper
2 stack rice,
300 ml vegetable oil,
1 tbsp Sahara,
1 tbsp salt,
2 tsp 70% vinegar,
allspice, bay leaf - to taste.

Cooking:
Slice the red pepper green tomatoes slices, onion in half rings, carrots in thin sticks (or grate for Korean carrots). Put the prepared vegetables in a saucepan, add sugar and salt, mix and leave for 6 hours. Then put red tomatoes cut into circles on top of the settled mass, pour in vegetable oil and put on fire. Boil for 25 minutes over medium heat. Then add the washed rice and simmer over low heat for 30 minutes, remembering to stir. When the time is up, carefully pour in the vinegar, mix and arrange the hot salad in sterilized jars. Roll them up, turn them upside down and wrap them up.

Salad "Gold Reserve" (with salted sprat)

Ingredients:
4 kg of tomatoes,
2 kg carrots
1 kg of onion
1 kg beets,
2 kg salted sprat,
500 ml vegetable oil,
18 tablespoons Sahara,
2 tbsp salt,
2 tbsp 70% vinegar.

Cooking:
Pass the tomatoes through a meat grinder, grate the carrots and beets on a coarse grater, cut the onion into small pieces. Stew all vegetables (except tomatoes) in vegetable oil for 15 minutes after boiling, then add tomatoes and cook for 2 hours over low heat. 15 minutes before the end of cooking, add sprats, sugar, salt, vinegar, place in sterilized jars and roll up.

Salad "Cabbage in sauce"

Ingredients:
3 kg of cabbage
2 kg of tomatoes,
500 g carrots
500 g sweet pepper,
100 g garlic
½ stack vegetable oil,
10 tsp salt,
¾ stack. Sahara,
¼ tbsp 6% vinegar.

Cooking:
Peel carrots, sweet peppers, garlic and tomatoes and pass through a meat grinder, add vegetable oil, sugar, salt, vinegar and bring to a boil. Chop the cabbage, dip it into the boiling sauce, stir and cook for 25 minutes. Arrange the finished salad in sterilized jars, roll up and wrap until completely cool.

Salad "Autumn mood"

Ingredients:
3 kg cauliflower,
1 kg of tomatoes,
1 kg sweet pepper
500 g onion
500 g carrots
200 ml vegetable oil,
200 g sugar
3 tbsp salt,
100 ml 9% vinegar.

Cooking:
Divide the cabbage into florets and boil in salted water for 20 minutes. Pass the tomatoes through a meat grinder, add sugar, salt, vegetable oil and cook for 20 minutes. Then add grated carrots, vinegar and cook for another 15 minutes. Add to the vegetable mixture sliced \u200b\u200bbell peppers, chopped onion, boiled cauliflower and cook for another 30 minutes. Arrange the finished salad in sterilized 0.5 l jars, sterilize for 20 minutes and roll up.

Salad "Mushroom picker"

Ingredients:
2 kg of tomatoes,
1.5 kg cucumbers,
1.5 kg cabbage,
1.5 kg carrots,
1.5 kg of onion,
500 g sweet pepper,
300 g boiled mushrooms,
1 liter vegetable oil
3 tbsp Sahara,
1 tbsp 70% vinegar.

Cooking:
Boil vegetable oil, add chopped carrots to it, cook for 5 minutes, then put the onion, cut into rings, and cook for another 5 minutes. Add sugar and chopped cabbage and cook again for 5 minutes. After that, put all the other ingredients in the salad, mix and cook for 30-40 minutes. Arrange the finished salad in sterilized jars and roll up.

Sweet pepper salad for the winter sour apples and honey

Ingredients:
2 kg of sweet multi-colored pepper,
1 kg sour apples,
1 kg of onion
100 ml vegetable oil,
3 tbsp honey,
1 tbsp salt.

Cooking:
Peeled peppers cut into strips 1.5-2 cm wide, onion into half rings, apples into quarters, and then across into thin slices. Combine all ingredients, stir and let stand for about 1 hour. Then put on fire, bring to a boil, reduce heat and cook, stirring, for 15 minutes. Arrange the finished salad in sterilized jars, roll up, turn over and wrap.

Salad "Charming sourness"

Ingredients:
1 kg sweet pepper
500 g sour apples,
300 g plums,
10 carnations,
10 black peppercorns,
100 ml vegetable oil,
40 g salt
2 tbsp Sahara.

Cooking:
Cut the onion and pepper into rings, slice the apples, cut the plums in half, remove the stones and mix with the peppers, onions and apples. Salt the resulting mass, season with pepper, cloves, pour vegetable oil and leave for 5-7 hours. Then put on low heat, bring to a boil and, stirring constantly, boil for 3 minutes. hot salad place in sterilized jars and sterilize: 0.5 l jars - 25 minutes, 1 l - 40 minutes. Roll up, turn over, wrap and leave to cool completely.

Salad "In reserve"

Ingredients:
3 kg of tomatoes,
1 kg sweet pepper
3 kg of cabbage
2 kg beets,
500 g onion
1 stack garlic,
1 stack Sahara,
100 g salt
500 ml vegetable oil,
1 tbsp 70% vinegar.

Cooking:
Cut the pepper into cubes, grate the beets, chop the cabbage, chop the garlic, cut the onion into cubes and fry it in vegetable oil. Mix all the vegetables, pour over the mass of the tomatoes passed through the meat grinder. Add salt, sugar, vegetable oil and cook for 45 minutes from the moment of boiling, then carefully pour in the vinegar, mix and, spreading in sterilized jars, roll up.

Now you know the most delicious recipes salads for the winter Good luck preparing!

Larisa Shuftaykina

Summer and autumn - it's time to do canning, because fresh vegetables straight from the garden they contain much more vitamins than winter greenhouses. Yes and taste qualities they are not much better. Canned salads will also always help you out if unexpected guests appear on the doorstep or you just want to take a break from daily cooking. We present you a few interesting recipes"quick" homemade preparations. All salads, as seen in the photo, look extremely appetizing. And how delicious! Among other things, they are quite simple to prepare, and therefore will succeed even if you are not a canning pro at all.

The three ingredients of a salad

There are many recipes for canned salads, but with any set of ingredients, they include three main components.

What you will need:

It would seem that making a mix of vegetables is as easy as shelling pears, but to make a successful and interesting flavor combination from a huge selection of ingredients - a whole art.

Advice. Marinades cooked with honey will make salads a real storehouse of valuable substances. In winter, such dishes will supply the body with vitamins and support immunity during seasonal epidemics.

Classic vegetable salads

Tomato-cucumber mix

The nuance of the recipe is that vegetables prepared in this way can be put in a pickle as a dressing. You will need:

2 kg cucumbers of any size and variety;
1 kg of soft ripe tomatoes;
1 piece of pepper (Bulgarian);
1 piece of onion;
1 head of garlic;
1 tbsp vinegar essence;
salt, sugar;
100 g of vegetable oil.

Salad of tomatoes and cucumbers for the winter

Cooking steps

Onions, tomatoes, peppers cut into slices and chop, scrolling through a meat grinder.
Cut the cucumbers into circles about 2 cm thick.
Place the mixture in a saucepan, let it boil for 10 minutes. cook.
Add cucumbers, pour in oil. Do not forget also about sugar (80 g) and salt (1.5 tablespoons). Mix well.
Put on the stove and let the vegetable mass boil, cook for 10 minutes. Add vinegar and crushed garlic. After that, leave to cook for another 10 minutes.
Arrange the finished salad in jars (previously sterilized), roll up.

Eggplant mix with zucchini

Such a salad will be a good accompaniment to hot fish, meat, vegetable dishes. Although it is no less good and as a separate dish. You will need:

10 pieces of zucchini;
10 eggplants;
1 piece of hot red pepper;
10 white onions;
5 cloves of garlic;
8 pcs carrots;
10 g of tomatoes;
fresh cilantro;
5 tbsp vinegar 9%;
sugar (3 tablespoons), salt (1 tablespoon).

Harvesting lettuce and eggplant and zucchini

Cooking steps

Cut eggplant and peeled zucchini into round slices.
Preheat the oven to 200°C. Place eggplant and zucchini on a parchment-lined baking sheet. Salt and sprinkle with vegetable oil. Bake 10 minutes.
Chop the onion into cubes and fry. Carrots, previously peeled, grate (large) and put in a pan with onions. Fry until soft.
Tomatoes, already peeled, turn through a meat grinder. Then pour the resulting tomato mass into a heat-resistant dish and set to boil.
When the mixture boils, add garlic, cilantro, salt and sugar, crushed hot pepper, squeezed through a press, to it.
Boil for a few minutes, then add vinegar. Next, the fire will need to be reduced and continue to cook vegetables for a few more minutes.
Arrange the finished salad in sterile jars (alternating a mixture of carrots and onions - zucchini with eggplant - sauce). Sterilize and roll up.

Advice. To easily remove the skin from bell pepper, place it wrapped in foil for 15-20 minutes in the oven (previously well preheated). Then release from the foil and dip in half a minute cold water. Now the thin peel will be easily removed.

Original vegetable salads

For piquancy, the composition of the salad often includes garden and forest gifts - fruits, berries, mushrooms. Do you want to surprise your guests? unusual dish? Here's a couple good recipes. Of course, with a photo.

Fruit and Pepper Salad

This recipe will appeal to fans of the original sweet and sour dishes. And you will definitely surprise your guests with it. You will need

300 g of onion;
1 kg of pepper (sweet);
300 g plums;
100 g of vegetable oil;
0.5 kg of apples (sour);
black pepper (peas), cloves, sugar, salt.

Salad pepper cut not too fine

Cooking steps

Cut the peeled onions and peppers into not too thick rings, apples into slices.
Cut the plums in half, remove the pits.
Mix fruits and vegetables, add salt (about 40 g), sugar (about 50 g), pepper (10 pcs), cloves (10 pcs), pour in oil. Leave for about 6 hours - let it brew.
Put the fruit vegetable mix to medium fire. When you see that it boils, reduce the heat and boil the mixture for 5 minutes.
Divide the vegetable mixture into sterile jars. It is advisable to sterilize them in a water bath for another half an hour. Then you can roll up.

Salad with physalis

The original combination of vegetables with apple juice and physalis berries is for lovers of culinary delights. You will need

500 g of tomatoes;
500 g carrots;
3 onions;
1 head of garlic;
500 g pepper (sweet);
1 glass apple juice(preferably freshly squeezed);
700 g of physalis;
50 g of refined vegetable oil;
sugar, salt.

Remember that all jars for blanks must be washable.

Cooking steps

Cut the onion into fairly thin rings, the rest of the vegetables into strips.
Pass the onion and pre-chopped garlic, then add carrots, peppers, tomatoes to them. Fry the mixture for about 5 minutes.
Then pour the juice over the vegetables. The dish will turn out more fragrant and without unnecessary sweetness, if you use not packaged, but freshly squeezed juice. Add physalis, sugar (50 g), salt (40 g). Mix well.
Boil for about 40 minutes. Pour into sterile jars.

Important! Keep canned salads must be in a cool place. If the house is hot, put them in the refrigerator.

In order for the blanks to turn out successful and to be preserved for a long time, you need to consider the following recommendations:

Wash all vegetables, fruits and other ingredients thoroughly before cooking.
Make sure that the cans for canned food are intact - they should not have defects (including small chips on the neck - carefully inspect it).
Fill jars to the top. The air remaining from above causes oxidation and the loss of valuable substances by vegetables and fruits.
Banks with salads from carrots, cabbage, tomatoes should be quickly cooled after seaming so that the vegetables do not have time to become too soft. The best place for this - a cool underground or just a place in the shade in the open air.
If you roll salads hot, stoppered jars should be cooled upside down (lid down).
Canned food "does not like" heat and sudden temperature changes. A suitable temperature for their storage is not higher than 20 ° C, the ideal place is a cellar or underground.

Don't miss the opportunity to stock up on an arsenal of excellent vitamin salads. With them, neither the icy winter nor seasonal epidemics will be terrible. With them, you do not have to rush around the kitchen, trying to figure out what to bungle up on hastily if guests suddenly show up. Open another jar of carefully made with my own hands blanks, and eat with pleasure and health!