Delicious canned snacks. The most delicious vegetable snacks: recipes

Snacks for the winter from vegetables retain fiber, useful material and vitamins. Therefore, they are simply necessary in the winter.

Winter snacks are prepared with cabbage, beets, tomatoes, carrots, cucumbers, zucchini, eggplant and other vegetables. For satiety, rice, beans, beans, peas or mushrooms are added to them.

An integral part winter snacks for the winter are herbs, spices, parsley, dill, basil and celery. They are what give the appetizers a spicy taste.

When preparing winter snacks, it is necessary to follow the technology. This is a guarantee that your snacks will be stored for a long time, will not lose their taste and will not go bad. But the ingredients can be changed at your discretion. Experiment, change the amount of salt, sugar and vinegar, add or exclude spices. Trust your taste, improve your culinary skills.

To make appetizers look beautiful, cut the vegetables into equal pieces.

How to cook snacks for the winter from vegetables - 15 varieties

Snack "Korean Tomatoes"

Great tasting, spicy and simple snack for festive feast. It is especially pleasant to taste such tomatoes in winter.

Ingredients:

green tomatoes - 1 kg
garlic - 4 cloves
pepper - 2 pcs
sunflower oil - 50 ml
vinegar 9% - 50 ml
red ground pepper
salt - 1 tbsp. l.
sugar - 50 g
greens.

Cooking:

Cut tomatoes into two parts. If large - by four. Cut pepper into thin strips. Chop the garlic cloves and herbs.

Transfer all products to a deep bowl. Salt, pepper. Add sugar, pour in vinegar and vegetable oil.

Mix, let stand. Arrange in jars and close with plastic lids.

The first jar of Korean-style tomatoes can be eaten after 8 hours.

Vegetable salad- assorted - a real storehouse of vitamins. Feel the spring freshness of vegetables in the middle of winter!

Ingredients:

cabbage - 0.5 kg
red tomatoes - 1 kg
pepper - 0.5 kg
carrots - 1 kg
onion - 0.5 kg
fresh cucumbers - 0.5 kg
sugar - 1 tbsp.
sunflower oil - 300 ml
ground pepper
vinegar 9% - 7 tbsp. l.
parsley
dill
salt.

Cooking:

Grate carrots. Cut cabbage into large cubes. Onion cut into thin half-rings. Cut cucumbers and peppers large pieces, tomatoes - pieces.

Simmer the carrots in a saucepan with oil. Every five minutes, send onions, cabbage, cucumbers, peppers, tomatoes to the pan.

Salt, add sugar, pour vinegar. Simmer for another half an hour. A few minutes before the end, add the garlic.

Put the finished salad in prepared jars and roll up. Turn the blanks over, cover with a blanket and do not touch until completely cooled.

This crunchy, flavorful, jar-packed pickled cauliflower is irresistible. Real taste summer!

Ingredients:

cauliflower - 1 kg
carrots - 1 pc.
garlic - 3 cloves
bay leaf
dill umbrellas
hot hot pepper - 1 pc.
vinegar 9%
sugar
salt.

Cooking:

Separate the cauliflower into pieces. Cut the garlic into slices.

Sterilize jars. Put garlic, leaf, bay slice of hot pepper, dill umbrella, parsley, cauliflower and carrots into prepared jars.

Fill jars with boiling water, cover with lids. Hold for 20 minutes, pour water into a saucepan.

Make a marinade: for 1 liter of water - 2 tbsp. spoons of salt, sugar and vinegar.

Boil the marinade, pour into jars and immediately roll up. Turn over, wrap and leave to cool.

Preferably stored in a cellar.

Appetizer with unusual name always arouses interest. You will fall in love with a spicy, unusual and tasty snack of bright beetroot color.

Ingredients:

green tomatoes - 1 kg
beets - 0.5 kg
red tomatoes - 0.5 kg
Bell pepper- 0.5 kg
carrots - 0.5 kg
onion - 0.5 kg
garlic - 2 pcs.
sunflower oil - 2 tbsp.
sugar - 1 tbsp.
vinegar - 2 tsp
ground red pepper
spices
salt.

Cooking:

Grate the beets and carrots. Cut onion into half rings, pepper - into strips, slices - green and red tomatoes.

Mince the garlic.

Place all ingredients in a saucepan. Salt, add sugar, hot pepper, spices and oil.

Cook for 20 minutes. At the end add garlic.

Arrange in sterilized jars, roll up and wrap.

Lettuce is best done in parts, so it is better stewed.

A delicious snack is suitable for vodka and in the morning after a feast.

Ingredients:

cabbage - 2 kg
carrots - 0.5 kg
onion - 0.5 kg
sweet pepper - 0.5 kg
sugar - 100 g
sunflower oil- 100 g
vinegar 9% - 100 ml
salt - 2 tbsp.

Cooking:

Cut carrots into strips, onions into half rings.

Shred cabbage, salt and mash.

Make dressing with salt, sugar, oil and vinegar.

Transfer all vegetables to a bowl and drizzle with dressing. Mix and put the workpiece in prepared jars.

It is better to store in the refrigerator or in the cellar.

A simple but very tasty appetizer. Be sure to add to your recipes.

Ingredients:

eggplant - 10 pcs.
tomatoes - 10 pcs.
Bulgarian pepper - 10 pcs.
garlic
bow - 10 pcs.
sunflower oil
bite 9% - 0.5 st.
sugar - 3 tbsp. l.
salt - 1 tbsp. l.

Cooking:

Coarsely chop the eggplant. Put in a sieve, salt. Rinse after a few minutes.

Cut the pepper into strips, onion into half rings, tomatoes into slices.

Place vegetables in a bowl. Salt, add sugar, pour vinegar and oil.

Put on fire and cook for 40 minutes.

Put the contents in jars, roll up and wrap.

budgetary vegetable snack from zucchini, tomatoes and peppers. Instead of zucchini, you can use squash, or eggplant.

Ingredients:

zucchini - 2 kg
tomatoes - 1 kg
Bulgarian pepper - 1 kg
onion - 500 g
carrots - 1 kg
garlic - 300 g
vegetable oil - 500 g
sugar - 150 g
vinegar 6% - 50 ml
salt - 70 g
parsley - 3 bunches
hot pepper - 1 pc.

Cooking:

Arrange all ingredients in different containers.

Grate carrots and zucchini. Cut the pepper into strips, onion into small pieces.

Pass the tomatoes with garlic and herbs through a meat grinder. Salt, pour vinegar, add sugar and stir.

Pour 500 ml of oil into a saucepan and sauté the onion for 10 minutes. Add carrots, simmer another 10 minutes.

Pour the tomato sauce into a saucepan and boil.

Throw in zucchini and peppers. Cook for one hour, stirring.

Add allspice ground pepper and hops - suneli.

Spread the finished caviar in prepared jars and roll up. Turn the blanks over, cover with a blanket and do not touch until completely cooled.

Caviar will turn out sharper if you reduce the amount of sugar, and add more vinegar.

Excellent, simple and budget preparation! This salad is both an appetizer and a hearty meal on its own.

Ingredients:

fresh tomatoes - 3 kg
carrots -1 kg
rice -1 tbsp.
onion - 1 kg
vegetable oil - 1 tbsp.
sugar -7 tbsp. l.
salt - 2 tbsp. l.
peppercorns
spices.

Cooking:

Dice the tomatoes, chop the onion. Grate carrots. Rinse rice thoroughly.

Put all prepared products in a saucepan, salt, pour

oil, add sugar, spices and peppercorns. Simmer 30

Arrange the workpiece in pasteurized jars, roll up, wrap and do not touch until completely cooled.

Snack for the winter vegetable in Georgian

Snack piquant taste, thanks to a special tomato-garlic filling. Cucumbers in adjika look very appetizing on holiday table. And the taste is just wonderful!

Ingredients:

tomatoes - 2 kg
cucumbers - 5 kg
sunflower oil - 1 tbsp.
sugar - 1 tbsp.
garlic - 300 g
vinegar 9% - 250 ml
salt - 3 tbsp. l.

Cooking:

Cucumbers of small size cut into thin rings. Mince the garlic.

Grind the tomatoes with a blender, salt, pepper, add sugar and butter. Put the mass in a saucepan and put on fire.

After 20 minutes, add cucumbers, garlic and vinegar. Boil 5 minutes.

Arrange the appetizer in sterilized jars and roll up.

Turn the jars over, wrap them in a blanket and leave to cool completely.

Determining the degree of readiness of snacks is simple - they should change color.

A budget and very common appetizer made from zucchini, which can be easily grown in your garden. Buying them is also easy. Besides, in summer time they are very cheap.

Ingredients:

zucchini - 1.5 kg
tomatoes - 0.5 kg
carrots - 0.5 kg
onion - 0.5 kg
vegetable oil - 100 ml
citric acid - 1 tsp.
parsley - 1 bunch
salt - 1 tbsp. l.
sugar - 1 tbsp. l.
ground black pepper.

Cooking:

Cut zucchini and tomatoes into small cubes, onion - into half rings.

Grate carrots.

Fry carrots and zucchini until golden brown. Separately fry the onion. Stew the tomatoes.

Put in a saucepan, salt, add sugar. Cook for 20 minutes.

At the end, add parsley and citric acid.

Arrange the workpiece in jars, roll up and wrap with a warm blanket.

Absolutely everyone will like a snack in the form of caviar. Mushrooms in the composition of the snack make it incredibly spicy and tasty.

Ingredients:

boiled mushrooms - 3 l
tomatoes - 1 kg
bell pepper- 1 kg
carrots - 1 kg
onion - 1 kg
vegetable oil - 300 ml
ground black pepper
salt.

Cooking:

For improvement palatability this salad, vegetables and mushrooms must be passed through a meat grinder.

Put the mass in a saucepan, preferably with a thick bottom, so as not to burn. Salt, pepper, pour in oil and simmer for two hours.

Arrange in banks and roll up. Leave to cool under a warm blanket upside down.

Vegetables and mushrooms can be finely chopped. It turns out very beautiful.

Snack for the winter from vegetables in Armenian

A large number of ingredients makes the appetizer very fragrant. A big plus of this salad is that it does not require sterilization.

Ingredients:

tomatoes - 1 kg
carrots - 200 g
pepper - 0.5 kg
zucchini - 750 g
eggplant - 750 g
onion - 0.5 kg
water - 1 glass
vinegar essence 70% - 1 tbsp. l.
sugar - 4 tbsp. l.
salt - 2 tbsp. l.
parsley
garlic
hot pepper - 1 pc.
vegetable oil - 1 cup.

Cooking:

Zucchini, carrots, tomatoes, peppers and eggplant cut into cubes.

Finely chop the onion, hot pepper and garlic.

Put everything in a saucepan, salt, add sugar, oil, water and vinegar essence. Simmer for one hour.

Arrange in banks and roll up. Turn over, cover with a warm blanket and leave to cool completely.

This appetizer is popular even on the festive table.

Ingredients:

bell pepper - 10 pcs.
garlic - 8 cloves
salt - 2 tsp
sugar - 2 tsp
sunflower oil - 80 ml
Apple vinegar- 40 ml
black peppercorns
green basil.

Cooking:

In the "grill" mode, bake the bell pepper on a baking sheet for 30 minutes. Cool down. Pour the juice from the pan into a bowl.

Divide the pepper into pieces and put in jars, pouring

layers of garlic cloves and basil leaves.

Pepper juice, salt, pepper, add sugar, pour oil and vinegar. Boil and pour into jars.

Close with capron lids.

Keep refrigerated!

Banks can be sterilized for 10 minutes and rolled up with metal lids.

How delicious are these? pickled eggplant with garlic. Wonderful side-by-side snack!

Ingredients:

eggplant - 1 kg
bell pepper - 0.5 kg
onion - 0.5 kg
carrots - 0.5 kg
garlic - 1 pc.
parsley
dill
spices
salt.

Cooking:

Boil eggplant in water with salt for 10 minutes.

Prepare the filling:

grate the carrots, cut the pepper into strips, onion into half rings, chop the herbs and garlic;
simmer for 20 minutes;
add spices, herbs, garlic, salt.

Slice the eggplant all the way through. Put the filling in the middle and put the stuffed eggplants in the pan.

Put a plate on top and set the weight. Eggplants should stand in a room under oppression for 8 days.

After that, remove the oppression, transfer to jars and pour evenly with brine.

Store snacks in the refrigerator.

Snack for the winter from vegetables in Korean

A delicious Korean-style zucchini appetizer will appeal to lovers of spicy food. This preparation is especially good in winter, when fresh zucchini quite expensive.

Ingredients:

zucchini - 1 kg
carrots - 150 g
onion - 150 g
bell pepper - 3 pcs.
garlic - 1 pc.
vegetable oil
vinegar 9% - 5 tbsp. l.
sugar - 3 tbsp. l.
salt - 2 tsp
spices for carrots in Korean - 1 tbsp. l.
dill
parsley.

Cooking:

Cut zucchini, carrots and peppers into thin strips, onions into half rings.

Chop greens and garlic.

Put everything in a saucepan, salt, add oil, garlic, sugar, vinegar and seasoning. Leave to marinate for 2 hours.

Divide the salad into jars. Sterilize 20 minutes.

Roll up with metal lids, turn over and wrap.

You can make your own seasoning for Korean carrots: take 1 teaspoon of coriander, cloves, cardamom and black pepper.

I advise you to cook pickled tomatoes recipe, I'm sure you will certainly take note of this proven recipe. Put the spices into the prepared jar: dill, parsley, currant leaves, horseradish leaves, Bay leaf, peppercorns. Washed ripe but firm tomatoes cut into 2-4 pieces depending on the size. Put the tomatoes in a jar, chopped onion in half rings, parsley leaves.

Cooking:

Washed ripe but firm tomatoes cut into 2-4 parts depending on the size.
Put the tomatoes in a jar, chopped onion in half rings, parsley leaves.
The first time for 10 - 15 minutes I pour boiling water.
The second time I pour the marinade.

Marinade for 1 liter of water:

3 tablespoons of sugar
1 st. a spoonful of salt. 80 g vinegar 9%

I prepare the marinade while the first time the tomatoes are poured with boiling water. But you can add all the ingredients to this water and you will also get a marinade.

Pour as many tablespoons of vegetable oil into a jar as many liters of the jar: in 1 liter jar- 1 spoon, etc. Close jars as soon as pour boiling marinade. Roll up with a metal lid. If done according to the recipe, then sterilization is no longer necessary. Tomatoes are plump and tasty.

Here's another option:

2. "Winter King" - cucumber salad for the winter (sterilization is not required!)

This is one of the most common cucumber salad recipes for the winter. Cheap and cheerful. Delicious and simple salad - the products for it need the simplest, and it is easy to prepare. It is important to maintain the proportions, then it will turn out delicious - you will lick your fingers! And bright green color lettuce will please your eye in winter.

The whole charm of this salad lies in the fact that even in winter it will retain the taste and aroma of fresh cucumbers, as if they had just been picked in the garden. Now roll up such a salad, and in winter you will enjoy its freshness and praise yourself.

Fresh cucumbers - 5 kg
Onion- 1 kg
Dill greens (optional) - 300 g
Vinegar 9% - 100 ml
Sugar - 5 tbsp. spoons
Salt - 2 tbsp. spoons
Black pepper (peas) - to taste

Rinse the cucumbers well, you can soak for 1 hour in cold water, cut into rings. Peel and wash the onion, cut into half rings. Place cucumbers and onions in a large bowl. Salt and let stand for 30 minutes so that the cucumbers give juice.

Wash the dill (optional) and finely chop. In a large saucepan, combine vinegar, sugar and pepper. Add boiled vegetables, mix thoroughly. Place the saucepan over low heat, bring to a boil, stirring occasionally. When the cucumbers change color a little, remove the salad from the heat and quickly spread it into sterilized jars.

Banks need to be filled to the top so that the marinade completely covers the cucumbers. Roll the lettuce, turn it upside down and wrap until cool (sterilization is not required). Cucumber salad for the winter. " winter king" ready. (Makes 6 liter jars.)

Here's another option:

3. Salad "Watch out for vodka"

1 kg cabbage
1 kg carrots
1 kg of onion
1 kg bell pepper
1 kg tomatoes
1 kg cucumbers
5 tsp salt
5 tbsp sugar
1 tbsp vegetable oil
1 tbsp. vinegar

Cut everything into strips, pour oil, vinegar, cover with sand and salt, mix and let it brew for 1 hour.

Put to boil, after it boils, cook for no more than 10 minutes.

Divide evenly among jars with marinade. Roll up.

4. Gurian cabbage. Very tasty and liked by men.

A recipe for cabbage that my husband loves very much.

Ingredients:

head of white cabbage,
beet,
garlic,
hot pepper pod,
black peppercorns,
salt,
boiling water

Cooking:

We cut the head of cabbage into pieces together with the stalk, cut the beets into circles, peel the garlic, cut the bitter pepper into pieces.
Put in layers in a deep saucepan: pieces of cabbage, then circles of beets, then garlic cloves and pieces of mountains. pepper, black pepper. peas. So we put layer after layer, so that there is still free space up to about 5 cm to the edges of the pan where we put it all.
We boil water in another pan and put salt in it, the brine should turn out a little saltier than you prefer to salt the broths of the first courses.
Pour hot brine over the stacked layers of vegetables, put oppression in the form of a plate turned upside down and close the lid. After 4-5 days, the cabbage is ready.
The brine from under it looks like beet kvass and it is also very useful for the digestive tract. Try it, bon appetit!

5. Beans in a tomato!

Preserving beans in a tomato is very simple.

For cooking you will need:

1 kg of beans (any variety);
3 kg of tomatoes;
3 tsp Sahara;
one ? tsp salt;
8 peas of allspice;
half a pod of hot pepper;
2 bay leaves.

Cooking:

Before starting the recipe, the beans must be soaked for four hours in water. Then the beans are poured into a wide pan. Four liters of water are poured there, 1? tsp salt, sugar and put to boil over low heat, not forgetting to stir. After half an hour of boiling, the beans are leaned back into a colander.

To prepare tomato puree, tomatoes are scalded with boiling water, peeled and rubbed on a sieve or turned through a meat grinder. Finished boiled beans mixed with tomato puree in a saucepan. To them is added crushed hot peppers, sweet peas and they are boiled for about 20 more minutes.

At the end of cooking, a bay leaf is placed. Beans in tomato are laid out in sterilized small glass jars and rolled up.

6. Eggplants marinated "for mushrooms". Lick your fingers!

Ingredients:

5 kg eggplant,
3 table spoons of salt,
0.5 kg of onion,
4-5 heads of garlic,
odorless vegetable oil.

For brine:

2 glasses of water
0.5 cup 6% vinegar,
Bay leaf,
6-8 pcs. black peppercorns.

Cooking:

Wash and peel the eggplants (required), cut them into small plump strips, like mushroom legs.
Place in a wide bowl for easy mixing.
Salt with 3 tablespoons of salt, let stand for 2 hours, so that brown juice comes out of them.
While the eggplant is resting, we will prepare the onion and garlic. These vegetables are peeled, washed and dried. Cut the onion into half rings, and the garlic cloves in half.
Pour 2 tablespoons of vegetable oil into the pan, heat it up, now take a little eggplant and squeeze them with both hands, put them in hot oil and lightly fry on both sides. I want to say right away that you should not put a full pan on it, but fry eggplants in a thin layer.
You don't need to fry them either, just lightly so that they stick.
We put the fried eggplants in a pan with a layer of 3-4 cm, and put a part of the chopped onion and garlic on top. And so on, a layer of fried eggplant-onion-garlic, until all the vegetables run out.
Now we are preparing the brine. Pour 2 cups of water into a container, add black peppercorns, bay leaf and 1/2 cup of vinegar. Boil and pour eggplants with this brine. Cover with a lid, when cool, put in the refrigerator for 1.5-2 days. I usually keep eggplant for mushrooms for two days. The aroma from this saucepan is such that it’s just salivating.
If you want to close pickled eggplants for mushrooms for the winter, then they should be laid out in a clean 0.5 l. jars, sterilize for 15 minutes, roll up the lids.

7. Pickled cabbage - 3 types:

1.) Lyon pickled cabbage. Shredded cabbage is a little wrinkled. We put in a jar in layers: cabbage, parsley, carrots, peppers, garlic (your tastes and imagination).

2) Mosaic. Cabbage, red, green, yellow peppers, carrots - everything is cut into a square, mix all the vegetables in a bowl, add parsley, dill, put garlic in a jar and pour brine.

3) Sharp. Cabbage is chopped finely, hot red pepper + parsley + cumin + small carrots are added in small cubes + garlic (your tastes in quantity), mixed in a basin and in jars. Fill with the same brine.

Brine: 3 liters of water + 2 tablespoons, sugar +3 tablespoons, salt + cloves + peppercorns + laurel. leaf - boil everything, cool + 2 tbsp. vegetable oils + 3-4 tbsp. pour essences into jars. The brine is poured into all banks the same. The cabbage is ready in 3 days. Store in a cold place.

This pickled cabbage usually does not change color. Pickled-darkens.

8. Tomatoes "Just class", pickled without sterilization.

For one two-liter jar:

2 kg. tomatoes,
garlic head,
1 tsp vinegar essence.

1 liter of water
2 tbsp. spoons without a hill of salt,
6 tablespoons with a small slide of sugar,
7 black peppercorns,
7 carnations,
a couple of blackcurrant leaves,
2 small umbrellas of dill (no more).

Pickled Tomato Recipe:

My tomatoes, cut out the stalk. If you try to cut it carefully without hitting the skin, then the tomatoes will not crack when pouring the marinade, but if the skins burst, it’s even for the best, so the tomatoes are better saturated with the marinade. Insert a piece of garlic clove into each tomato

We prepare the brine: for 1 liter of water, 2 tablespoons without a slide of salt and 6 tablespoons with a slide of sugar.

Add spices, boil for 10 minutes. Tomatoes are delicious even without seasonings, with only garlic, but I highly recommend adding a clove, it gives the brine a sweet flavor.

Then drain the water from the jar of tomatoes and immediately pour boiling brine. Add a teaspoon of vinegar essence to each jar.

Close with sterilized lids. We roll it up, turn it upside down, wrap it in towels, or better in a blanket and let it cool completely. Additional sterilization is not required.

According to this recipe, the tomatoes are very tasty, sweet, and the brine is awesome!

Now about the little things: if you roll up in three-liter jars- your marinade will be calculated for 1.5 liters of water, you get 3 tbsp. tablespoons of salt without a slide at all (or 2 tablespoons with a small slide) and 9 tablespoons with a small slide of sugar.

For liter jars - 400 ml of water, 1 tablespoon of salt and 3 tablespoons with a slide of sugar.

9. Eggplant in Korean

Cut 4 kg of eggplant into long strips, salt well to remove bitterness and leave for half an hour. 1 kg carrots three per grater for Korean carrots, 1 kg of colored pepper cut into strips, 1 kg of onion in half rings, 100 g of garlic chop.

We mix vegetables. Add 1 pack of Korean eggplant seasoning + half a glass of sugar, 50 g of 9% vinegar, mix and leave for 5 hours, stirring occasionally.

Fry eggplant in vegetable oil and cool.

Then everything must be combined, mix well, add greens. Arrange in jars and sterilize depending on the size of the jars. Roll up wrap up.

Owax snacks- one of the most popular types of blanks. During the summer-autumn canning period, each housewife thinks about what preparations are best made for the coming winter. To make it easier for you, we have collected several delicious recipes for vegetable snacks in one article, among which you can easily find something suitable for you.

Vegetable snacks for the winter: recipes

Acute vegetable appetizer recipe with photo

So that the cold passes unnoticed, and the illnesses pass you by - prepare a spicy vegetable caviar. To prepare this savory snack, you will need the following ingredients:

Zucchini - one piece;

Carrots - one piece;

Red chili pepper - three pieces;

Garlic - one head;

Tomatoes - two pieces;

Onion - one piece.

vegetable snack- cooking method.

1. Cut the zucchini into large pieces.

2. Chop the onion into half rings.

4. Cut the tomatoes into several large pieces.

5. Place all chopped vegetables in a deep saucepan. Now they need to be stewed over low heat or boiled. Given the different structure of vegetables, so that hard carrots and watery tomatoes can cook at the same time, periodically stir all the ingredients and simmer over low heat.

6. Proceed to the most piquant part of cooking spicy vegetable caviar. Chop the red chili with a knife. The amount of pepper depends on your taste preferences. It is valued not only for its refined aroma and unusual taste, but also for beneficial features. scientists have noticed that chili peppers can kill cancer cells and lower blood sugar levels, however, it is extremely undesirable to get involved in spicy things: the body gets used to it so quickly that you will soon not notice how soon spicy food will enter your daily menu.

7. When all the vegetables are ready, chop them with a blender. Add garlic and red chilli to taste. Arrange the caviar in sterilized jars.

8. A jar of spicy vegetable caviar will always come in handy when guests come to you, but you did not have time to prepare for their arrival. Vegetables can be stored in a puree state for a very long time, so you can be sure that your stock will last until next summer if you properly roll them into sterile jars.

Prepare spicy vegetable caviar for the winter - such an appetizer will be a must in the cold season. The fact is that when eating spicy food, a person’s pulse quickens and endorphins are produced, thanks to which it will be easier to fight depression, which can suddenly occur in winter. Spicy lovers prefer to scoop caviar with spoons, it is so satisfying and tasty. Caviar can be spread on bread - so you get excellent sandwiches.

Vegetable appetizer with eggplant

This snack option turns out to be very satisfying, nutritious and healthy, opening such a jar in winter, it can be used not only as a salad, but also as a side dish for meat and fish dishes.

For cooking you will need:

Eggplant - four kilograms;

Bulgarian sweet pepper - one kilogram;

Carrots - one kilogram;

Onions - five hundred grams;

Garlic - three cloves;

Parsley or dill - one bunch;

Vegetable oil - two hundred milliliters;

9% - one hundred milliliters;

Granulated sugar - one tablespoon;

Salt - two tablespoons.

Vegetable appetizer for the winter recipe cooking step by step.

First step. We suggest starting with eggplant. Wash all the fruits well, cut off the tails and prick each with a fork. Then fill the vegetables with water, salt, put on fire and boil for ten to fifteen minutes, depending on the size of the fruit.

Second step. Cool the boiled eggplants, then place them in a shallow plate, put a cutting board on top, and a pot of water on it. Leave them like this for about forty minutes, so that all excess liquid comes out.

Third step. Then peel the fruit from the skin and cut them into small cubes.

Fifth step. Peel the onion from the husk and chop finely.

Sixth step. Also wash and peel the carrots, and then grate them on a large vegetable grater.

Seventh step. Take parsley or dill, wash it, shake the bunch a few times to dry, and then chop finely.

Eighth step. Pass the peeled garlic cloves through a garlic press.

Ninth step. Combine all chopped vegetable ingredients in one deep bowl or saucepan. Stir.

Tenth step. Add salt, sugar, vegetable oil and vinegar, mix again and put the salad in the refrigerator for two or three hours to release the juice.

Eleventh step. Arrange the infused vegetable salad tightly in previously prepared empty glass jars, and place them in a large pot of boiling water. Sterilize one liter containers for fifty minutes, and half a liter for forty.

Twelfth step. Carefully remove each jar from the pot of water and roll up with a special seaming key.

Thirteenth step. Turn the lettuce jars upside down, wrap everything in a warm blanket and leave to cool slowly.

Fourteenth step. The finished workpiece, after it has cooled down, as well as others vegetable salads and appetizers clean it in a cold place, where it should be stored until winter.

Appetizer vegetable recipe with beans and peppers

This type of snack is also called "Greek", because the presence of ingredients in its composition resembles the same name. It should be noted that such an appetizer is very tasty and satisfying, moreover, it is rich in vitamins, which are so lacking. human body in winter.

For cooking we need:

beans - one kilogram;
onions - five hundred grams;
carrots - five hundred grams;
bell pepper - five hundred grams;
tomatoes - two kilograms;
hot pepper- one or two pods;
garlic - three large heads;
granulated sugar - half of one glass;
salt - one and a half glasses;
refined vegetable oil - two hundred and fifty grams.

Cooking method.

1. Soak the beans overnight in cold water, then drain the water, place the beans in a saucepan, cover with fresh water and boil until fully cooked, but do not boil. Then be sure to chill.

2. Peel and chop the onion into half rings. If the heads are small, you can chop the rings and lightly fry them until softened in vegetable oil.

3. Cut the tomatoes into slices or cubes, pepper into strips.

4. Combine cooled beans, chopped and fried onions, peppers, tomatoes in one bowl.

5. Add salt, pepper, sugar and oil to the salad, mix again and send to the fire.

6. Bring to a boil, reduce the heat to medium and boil another snack for about thirty minutes.

7. While the salad is boiling, wash, peel and cut the hot pepper into small pieces. This should be done in rubber gloves so as not to burn the skin of the hands.

8. Five to seven minutes before the end of cooking, add pepper and garlic cloves passed through the press.

9. Prepare the jars in advance, clean them well with baking soda and hot water and then pasteurize over steam or in the oven.

10. Spread the cooked hot salad in jars and immediately seal each with a lid, then wrap it like any other delicious vegetable snacks into a warm blanket and leave to cool.

Vegetable appetizer for the winter with cauliflower

Snacks vegetable recipes which include tender cauliflower always turn out very tender and tasty, we suggest you try to cook one of these options.

For the salad you will need:

cauliflower - 1.2 kg;
tomatoes - 1.2 kg
vegetable oil - 200 grams;
sugar - 100 grams;
salt - 50 grams;
vinegar 9% - 120 grams;
parsley - 200 grams;
garlic - 80 grams.

Vegetable snacks with photo- cooking method.

1. Boil the cabbage and disassemble into separate small inflorescences.

2. Chop the tomatoes with a meat grinder or blender.

3. Finely chop the greens, and pass the garlic through a garlic press.

4. Mix all the prepared ingredients, add sugar, salt, vinegar and vegetable oil, put on fire and cook everything periodically, stirring from the moment of boiling for ten to fifteen minutes.

5. hot salad Arrange in prepared jars, roll up each and wrap until cool.

It's hard to imagine a family menu in winter time year without delicious salads from cans. Despite the fact that many consider salads for the winter to be a relic of the Soviet past, canning salads for the winter from summer vegetables is still one of the best, inexpensive and reliable ways to prepare for the winter. Various modern recipes salads for the winter in jars allow you to cook almost any salad for the winter without much hassle. In terms of canning, modern housewives are much more fortunate than our mothers and grandmothers.

After all, we have electric meat grinders, blenders, multicookers and ... salads for the winter - the most delicious recipes with photo. Thanks to detailed recipes With step by step photos, the preservation of salads for the winter from vegetables ceases to be a complicated sacrament of canning, the science of which is given to comprehend only by the elite. Vegetable salads for the winter - simple and tasty recipes with photos are available to both a novice hostess and an advanced conservation guru.

If you share my love for salads for the winter, I bring to your attention recipes for delicious salads for the winter and delicious snacks for the winter from vegetables - favorite and time-tested blanks that I have been using for more than one year. If you need delicious salads for the winter - you will lick your fingers with recipes, then you have come to the right page. Almost all of the salad recipes for the winter presented below are without sterilization, which greatly simplifies the entire process of preserving salads as a whole.

And what delicious salads do you prepare for the winter? Traditionally, I ask you to share your winter salad recipes in the comments, because your experience in canning may be useful and interesting to other site visitors.

Zucchini salad for the winter with rice

I suggest you try to cook a delicious zucchini salad for the winter with rice. It turns out satisfying and juicy snack from zucchini, which can be served cold as a salad, or warmed up, and then you get a full-fledged lean stew With summer vegetables. Looking ahead, I will say that this one is being prepared winter salad from zucchini with rice without sterilization, from simple and affordable ingredients. You can see how to cook zucchini salad for the winter with rice.

Salad "Hunter" for the winter

A friend shared with me the recipe for the “Hunter” salad, and a very long time ago. Once I tried this preservation while visiting her, and I really liked it. So this blank appears in my pantry for a year and disappears very quickly with the onset of cold weather, when it's time to stock up for the winter. Preparing a "Hunter" salad for the winter with cabbage, tomatoes, cucumbers, onions, carrots and bell peppers - as you can see, the list of ingredients is impressive. But that's what apparently makes it so tasty and interesting. See how to cook.

Zucchini salad for the winter with cabbage, tomatoes and carrots

Cooking zucchini salad for the winter with cabbage without sterilization. This vegetable appetizer has long been a success in my family and traditionally takes one of the places of honor on the table. Cooking it is simple and fast. It is enough to chop all the vegetables, stew them together, put them in sterilized jars and roll them up using a special machine. See how to cook.

Garlic and pepper add a special piquancy to this cucumber salad for the winter, it is these spices that make cucumbers so delicious! I also like in this recipe that this is a cucumber salad for the winter in slices, and not in circles, for example. With such a large cut, cucumbers have a brighter, richer taste and look very appetizing. How to cook cucumber salad for the winter "Piquant", you can see.

Delicious eggplant sauté for the winter

If you like simple and not troublesome eggplant recipes for the winter, then my today's eggplant sauté recipe for the winter deserves your attention. Preserving sauteed blue ones for the winter will not take you much time, since the portion is small. And the result will certainly please: eggplant sauté for the winter turns out to be very tasty, juicy, and will certainly decorate your home menu in winter. In addition, we will cook eggplant sauté for the winter without sterilization, which makes the recipe for sautéed blue ones for the winter even more interesting and attractive. Recipe with photo.

Vegetable salad for the winter "Paramonikha"

Barley salad for the winter

As a rule, we make preparations from vegetables, but this time I want to offer you more hearty option- salad with barley for the winter. It turns out universal dish- here you have porridge, here you have vegetables, they opened a jar in winter - and the nutritious and tasty dish. It will be especially appreciated by those who fast. Well, the rest, I'm sure, will be happy to find this salad used as a side dish for meat dishes. See recipe with photo.

Zucchini salad for the winter with carrots and onions

Looking for a new zucchini salad for the winter? Be sure to check out the zucchini salad for the winter with carrots and onions. It has a fairly simple recipe, inexpensive ingredients, but excellent taste and very presentable appearance. How to cook zucchini salad for the winter with carrots and onions, you can see.

Bell pepper lecho for the winter with beans

Various blanks of pepper for the winter occupy a special place in my culinary notebook. And today I want to introduce you to one of my favorite winter pepper recipes. I am sure fans of pepper lecho for the winter will like this recipe. Let's not just cook classic lecho with bell pepper, and lecho with beans. With all responsibility I promise you that this recipe for lecho from bell pepper for the winter - you will lick your fingers! How to cook lecho from bell peppers with beans, look.

Salad for the winter of vegetables "Vegetable Caprice"

Lecho with rice for the winter

How to cook lecho with rice for the winter, you can see.

Georgian cucumbers: a delicious and spicy salad for the winter

How to cook cucumbers in Georgian for the winter, you can see.

You can see how to cook the famous Ankle Bens zucchini salad for the winter.

Salad for the winter from vegetables "Freshness"

This homemade many advantages. Firstly, this salad turns out to be very beautiful - bright, appetizing. Secondly, it is really tasty - all the ingredients in it are perfectly combined with each other. Thirdly, the recipe for such a vegetable salad for the winter is quite easy and does not require tedious sterilization. How to cook a delicious salad for the winter from vegetables "Freshness", I wrote.

Lecho from cucumbers for the winter (without sterilization)

How to cook cucumber lecho for the winter, you can see.

Eggplant salad for the winter "September"

There are many names for this salad, someone calls it sauté, someone calls it caviar, but I got it called "September". It is in September that you can buy the freshest and delicious eggplant, aromatic pepper and ripe house tomatoes. …

Zucchini salad for the winter in Korean

Very tasty and spicy salad from zucchini for the winter. If you do, you won't regret it! Recipe with step by step photos.

Cucumber and bell pepper salad for the winter

One of my favorite salads for the winter is cucumber and bell pepper. He is amazing: bright, beautiful, very elegant. Such a salad will look great on the festive table and will always help you out on weekdays. And cooking it is easy and simple. …

Salad for the winter from vegetables "Summer Miracle"

I want to tell you how to cook a salad for the winter from vegetables with cabbage. This is very delicious preparation, because it contains a large number of vegetables. Here you will also find juicy tomatoes, and bell peppers, and onions, and cabbage, and cucumbers ... Salad from them in fresh we usually cook in the summer, but in the winter it will be possible to open such a preservation. Recipe with photo see

Green tomato salad for the winter "Vkusnota"

I am very glad that my site and pantry have replenished with one more delicious salad for the winter. When I made a salad for the first time, I ate half of the portion the next day, and I had to urgently buy food for a new batch of salad. The recipe for green tomato salad for the winter "Vkusnota", you can see .

Banks must be transferred either to the basement or to the cellar, where, under conditions proper storage they will last 1-2 years. For seaming, it is not at all necessary to sterilize the containers; in this case, vinegar serves as a natural preservative.

Such an appetizer can be eaten just like that, because the peppers will give off most of the bitterness to the rest of the vegetables and the marinade, but many housewives prefer to use preservation for further culinary research.

Snack salad for the winter

Vegetables prepared according to this recipe are not subjected to heat treatment, which means that they retain all the useful vitamins. Classic variant contains cabbage, carrots, onions and bell peppers. It turns out colorful, as in the photo. But you can add your favorite vegetables if you like.

Together, such a set of products will become an excellent defender during the period of winter and spring beriberi. A similar salad can be served before the main course to whet the appetite, as well as added to soups and borscht.

Time for preparing: 20 minutes

Servings: 88

The energy value

proteins - 1.5 g;
fats - 2.8 g;
carbohydrates - 8.5 g;
calorie content - 65.6 kcal.

Ingredients

Bulgarian pepper - 1 kg;
cabbage - 5 kg;
carrots - 1 kg;
onion - 1 kg;
vinegar 9% - 250 ml;
sunflower oil - 250 ml;
sugar - 250 g;
salt - 5 tbsp. l.

Step by step cooking

We clean and wash vegetables. We cut the onion into feathers, grate the carrots for Korean, but you can also use a regular large one.
Finely chop the cabbage as for sauerkraut, cut the pepper in thickness in the same way as onions.
Carefully knead the cabbage with your hands until it gives juice.
We mix all the vegetables in one large container, add sugar, salt, vinegar and oil.
If we are going to close the snack for the winter, then we pre-wash the jars and sterilize them.
We put the whole mass in a container, carefully tamp. We close the plastic lid and hide in the refrigerator for several hours.
Then we preserve our salad and send it to the cellar until winter.

Advice: people who do not like vinegar can boil a marinade based on water, sugar and salt with a pinch citric acid. This is the same natural preservative as vinegar, so the blanks will not deteriorate.

Thanks to sterilization and acid, such a twist will last 1-2 years with low temperatures. We advise you to prepare several cans at once in order to enjoy the whole vitamin complex in the cold. Enjoy your meal!

Armenian snack for the winter

A similar recipe is popular in many countries, since the dish looks very elegant, and you can serve such an appetizer as a separate guest of the table, it is so tasty and unusual. Armenian recipe includes available vegetables and marinade, which is prepared in a few minutes. Even a beginner can cope with such a recipe, so stock up fragrant snack, which can be safely called both Greek and Russian.

Time for preparing: 30 minutes

Servings: 45

The energy value

proteins - 1.1 g;
fats - 5.6 g;
carbohydrates - 7.1 g;
calorie content - 83.1 kcal.

Ingredients

Bulgarian pepper - 500 g;
tomatoes - 1 kg;
carrots - 200 g;
onion - 500 g;
eggplant - 750 g;
zucchini - 750 g;
garlic - 1 head;
vinegar 9% - 1 tbsp. l.;
sunflower oil - 250 ml;
water - 250 ml;
chili pepper - 1 pc.;
parsley or dill - 1 bunch;
sugar - 4 tbsp. l.;
salt - 1 tbsp. l.

Step by step cooking

First, we deal with the brine: in a large saucepan, mix water, oil, sugar, salt and vinegar and put on medium heat. While it boils, prepare the vegetables.
We clean them and cut them into identical cubes, as in Olivier.
When the brine boils, pour all the vegetables into a saucepan and simmer over low heat under a closed lid for 1 hour.
In the process of cooking, we add finely chopped pepper, garlic and herbs to the total mass.
While the appetizer is being prepared, we sterilize the jars.
At the end, it would be useful to check our dish for salt and sugar in order to adjust the taste.
Pour the finished hot mass into containers and roll up. We turn the jars upside down with lids, wrap tightly and wait for cooling.

delicious armenian snack ready! You can serve it immediately, having previously cooled, but it is best to leave the workpiece until winter to eat during beriberi. It is customary to eat such an appetizer with bread straight from the can, but many housewives add it as a dressing to borscht, as any dish becomes better with such a dish!

Advice: try adding cucumbers instead of zucchini, with them the taste will turn out a little different, but also very bright.

Snack from wild garlic for the winter

Ramson is a rare guest in summer cottages, but if you plant such a plant, you will be provided with vitamins A and C in winter. She has light garlic taste, so it does not need additional spices.

Wild garlic is cooked in salt, marinade, mustard, various spices and garlic. Each housewife has her own inimitable recipe, so do not forget to collect a young plant in May-June to cook a dish according to this simple recipe used by our grandmothers.

Time for preparing: 20 minutes

Servings: 10

The energy value

proteins - 2.3 g;
fats - 0 g;
carbohydrates - 6.3 g;
calorie content - 34.6 kcal.

Ingredients

wild garlic - 1 kg;
salt - 3 tbsp. l.

Step by step cooking

Rinse the wild garlic stalks thoroughly in cold water and drain in a colander.
Twist the plant through a meat grinder and add salt to taste.
Pack up homogeneous mass on pre-sterilized jars and roll up.

In the open form, you can store a wild garlic snack in the refrigerator for 1-2 weeks, and a canned plant will safely stand for 1 year in a basement or cellar. It is customary to eat a similar snack with bread, add to pies or first courses.

Advice: if you want to save more of this for the winter useful plant, then try to freeze the twisted wild garlic in ice containers, and then pour it into one bag. Cubes can be added when stewing meat or thrown into soup, bon appetit!

Transcarpathian vegetable snack for the winter

The dish prepared according to this recipe is very reminiscent of the classic Hungarian lecho. The inhabitants of the Carpathians know a lot about sharp and hearty snacks, which are nice to eat in winter, when the body spends a lot of energy just to keep warm, so it would be useful to make a few jars of such yummy.

Time for preparing: 30 minutes

Servings: 24

The energy value

proteins - 1.1 g;
fats - 4.2 g;
carbohydrates - 6.7 g;
calorie content - 69.7 kcal.

Ingredients

bell pepper - 1 kg;
carrots - 400 g;
onion - 300 g;
tomatoes - 500 g;
vinegar 9% - 50 ml;
sunflower oil - 100 ml;
chili pepper - 1 pc.;
sugar - 2 tbsp. l.;
salt - 2 tbsp. l.

Step by step cooking

Peel and wash the onion first, cut into half rings and fry in a deep frying pan or saucepan with oil.
At this time, we prepare the rest of the vegetables for stewing: we wash the pepper, remove the stalks and seeds, cut into small cubes.
We clean the carrots and three on a coarse grater.
Scald the tomatoes in boiling water, remove the skin and rub on a grater. They can be twisted in a meat grinder, so the peel will not be felt at all.
We add all the vegetables to the onion in a pan, pour spices and simmer over low heat under a closed lid for a quarter of an hour.
Add vinegar, leave on the stove for another 10 minutes.
At this time, we sterilize the jars.
We lay out the hot mass in containers and roll it up. Wrap in a blanket and wait for cooling.

Fragrant Transcarpathian appetizer is ready! It can be eaten immediately, but after cooling. Many chefs advise heating lecho in a pan with butter, mixing in 1-2 eggs and adding chopped sausage, you just lick your fingers!

Advice: to facilitate the process and save yourself from washing extra dishes, use a slow cooker for cooking.

Kuban snack for the winter

Such a preparation is done very quickly - if you cook it in the evening, then in the morning you can enjoy cold and fragrant food.

Time for preparing: 30 minutes

Servings: 48

The energy value

proteins - 0.7 g;
fats - 0 g;
carbohydrates - 7.2 g;
calorie content - 31.7 kcal.

Ingredients

eggplant - 2 kg;
Bulgarian pepper - 1 kg;
garlic - 4 cloves;
tomatoes - 1 kg;
vinegar 9% - 125 ml;
water - 500 ml;
parsley - 1 bunch;
sugar - 125 g;
salt - 2 tbsp. l.

Step by step cooking

Wash the eggplant, peel and cook until half cooked (5 minutes).
At this time, we take on other vegetables: we clean the pepper from seeds, partitions and stalks, cut into 8 parts and lightly fry until soft.
Using a slotted spoon, we take out the eggplants, cool a little, dry them with towels and cut into rings 1 cm wide.
Fry separately from peppers until golden brown.
Finely chop the garlic and herbs and mix in a separate bowl. This will be our powder.
In a tall bowl, combine the ingredients for the marinade: water, vinegar, sugar and salt. Other spices can be added to taste, such as pepper or basil. Many housewives recommend taking instead ordinary vinegar wine to get a richer taste.
In a pre-sterilized jar, lay out layers of vegetables: alternate eggplants with herbs and peppers.
My tomatoes, cut into slices and spread last, sprinkle again with a mixture of garlic and herbs.
Pour the resulting mass with marinade and preserve.

If you want to enjoy this snack tomorrow, then use a regular high container instead of a jar. After 8 hours, the food will marinate. It must be served chilled.

Canned savory snack thanks to vinegar (you can take not only the usual table, but also rice) and sterilization, it will safely stand for 1-2 years in the basement or cellar. Be sure to prepare a few jars of this salad for the winter, as everything is usually eaten much earlier, bon appetit!

There are millions of snack recipes for the winter in the world, and each country has its own secrets of preserving vegetables, so that later you can pamper your body useful vitamins. Along with horseradish spices and traditional pickles, fill your cellar with these colorful rolls from around the world. And if you want to see the process with your own eyes, watch the video.

Do not be too lazy to prepare salads and snacks for the winter, while vegetables are very cheap: during the period of lack of money and the absence of a fresh garden, you will always have a supply of food for yourself and treats for guests, which means you won’t have to rack your brains over what to cook.