Salads for the winter are the most delicious and simple. Canned salads. Kuban-style vegetable salad for the winter

It is very difficult to imagine a winter table without delicious salads from cans. In order to provide yourself with vegetable salads in winter, you need to try hard in the summer.

Vegetable salads for the winter- This is practically the most common type of blanks for the winter. On this page you will find the most delicious salads for the winter. Only best recipes... After the recipe, there will be a detailed video preparation instruction.

You can preserve any vegetables, the main thing is to combine them correctly and in the correct proportions. Aromatic herbs and spices will help to flavor the vegetables in the jar and make an unusual marinade. In addition to traditional lecho, there are many recipes for salads of various types and textures. It is quite simple to prepare them, and the food is very affordable in the summer.

Beans with vegetables in their own juice. Preparations for the winter.

Photo: Delicious salad for the winter

Nutritionists have proven that consistent consumption of beans in any form contributes to well-being and even uplifting mood. And it is not surprising, because this leguminous plant contains everything important for the balanced work of our body: useful carbohydrates, many vitamins, starch. Beans are among the 15 most useful foods! Try to cook dishes based on it more often, or even better prepare a wonderful preparation for the winter - beans with vegetables in own juice... You can enjoy the healthiest dish all year round!

Such canned beans can be served just like that, as a snack, side dish, or added to salads, soups, stews, sautés, and so on when cooking. There are many ways to preserve beans for the winter, this recipe is simple, plus everything - amazing taste.

You will need:

• 5-6 table. l. - 9% vinegar
• 1.2-1.3 kg - beans (white or red, can be mixed)
• 300 ml - vegetable oil (refined)
• 600-650 g - onions
• 850 g - carrots
• to taste - peppercorns (allspice and black)
• bay leaves
• rock salt
• Carnation

Preparation:

1. Fill the beans with cold water, leave to stand for 10-12 hours, you can leave it overnight. Drain the water, rinse the beans, boil until cooked, but try not to overcook.

2. Cut the carrots into thin slices and the onions into half rings.

3. Heat oil in a saucepan, fry vegetables on maximum heat until soft - about 20 minutes.

4. Add beans, stir, simmer, but do not overcook - no more than 7 minutes. Then add spices, vinegar, salt to taste. Boil the vegetable mixture for 5 minutes, stirring occasionally.

5. Immediately place the beans in prepared half-liter jars. Leave to sterilize for 15 minutes. Roll up the lids, turn the cans over, leave to cool, wrapped in a cloth.

Beans with vegetables in their own juice are so delicious that they can even be served on a festive table. Prepare tasty, healthy preparations for the winter, bon appetit!

Video: Beans with vegetables in their own juice for the winter.

Photo: The most delicious vegetable salad for the winter

Preserving vegetables for the winter is one of the most effective ways to significantly save money on food in winter. There are many ways to preserve seasonal vegetables for use during the cold season. I would like to suggest using one of the most simple ways closing a salad of cucumber, tomato, pepper and onion in almost the same condition as it is on our table now.

To do this, you need the following ingredients:

• a kilogram of tomatoes, preferably a fleshy variety;
• a kilogram of cucumbers, you can even greenhouse;
• a kilogram of bell pepper;
• a kilogram of onions;
• two large carrots;
• a bunch of dill and parsley, or one bunch of your choice.

The preparation of the salad is very simple and is similar to slicing a regular salad, so all ingredients, except the carrots, need to be cut as you like. Tomatoes in small slices, onions in half rings, cucumbers in circles or halves. Pepper along the peppercorns, or across the circles. Only the carrots need to be given special attention so that they decorate the salad. You need to cut it into long and thin strips, like on "Korean carrots" with the help of a vegetable cutter, which I suppose there is in any kitchen. Finally, we cut the dill and parsley.

Now the salad needs to be filled with a filling suitable for long-term storage. For it we need one hundred and fifty grams of vinegar 9% and lean refined oil. A glass of sugar that holds two hundred and fifty grams and two tablespoons of salt. Pour all this and pour over the salad and leave it to marinate for six hours at least, and at most all night, until morning.

For such proportions of salad, as a rule, there are nine, and sometimes ten half-liter jars, which must be prepared in advance. They must be thoroughly washed and doused with steam. Lids for this salad, you can take plastic suction, and you can also classic iron, which are rolled up with a machine. The taste of the salad does not change from the version of the lids.

Pickled salad, put on medium heat and bring to a boil. We distribute the whole mass over the prepared jars and seal them with lids. If the cans were rolled up with iron lids, then we turn the cans over, and if with plastic ones, then we put them vertically and wrap them with a warm blanket until they cool completely.

Such a salad is stored not only in the cellar, but also in any cool place in the apartment. And without changing at all taste throughout the storage period. So such a salad is very important to close as many cans as possible, it is always useful.

Video: Canning for the winter.

Eggplant and pepper salad for the winter.

To prepare this dish, you first need to rinse with 1 kg of eggplants, bell peppers, zucchini and carrots. It is optimal to leave these vegetables in cold water for a couple of hours in order to more easily remove all impurities. Vegetables need to be cut into thin half rings, peppers must first be pitted, and coarsely grated carrots. All vegetables are put in a deep saucepan, sprinkled on top with a small amount of chopped parsley and dill.

A thick sauce is prepared separately for this dish. For it, you need to peel and chop 2 kg of ripe red tomatoes with a blender or meat grinder. 100 grams of non-concentrated table vinegar is added to the resulting tomato mass. Everything is mixed and added to the vegetables in the pan.

Separately, 300 grams of vegetable oil is mixed with 150 grams of granulated sugar and 50 grams of salt. Seasonings are added there to taste, you can use chopped garlic, allspice, coriander, black pepper. The mixture is sent to the rest of the ingredients, everything is mixed and cooked over low heat for 50-60 minutes. The prepared salad is laid out in small jars and rolled up for long storage.

Video.

Cauliflower salad for the winter.

This dish is simple to prepare, but rather unusual in quality. winter harvesting... For cooking, you first need to rinse and peel 2 kg of cauliflower, cut it into small neat pieces. In the same way, 300 grams of bell pepper is cut. Tomatoes in an amount of about 1 kg are chopped using a blender, while the peel can not be removed from them, if necessary, pass through a blender 2-3 times.

All vegetables are combined and sent to low heat for 15 minutes. Separately, a dressing is prepared from 200 grams of vegetable oil, 100 grams of sugar, salt to taste, a couple of cloves of chopped garlic, a bunch of dill passed through a blender. After the specified time, all components are mixed and spent on fire for another 15-20 minutes. The finished salad is distributed among the jars and sent to a cool place.

Video.

Photo

There are many recipes for harvesting cabbage for the winter. But you always want to try a new, hitherto unknown recipe for cooking cabbage.

The recipe below is not only a great appetizer, but also a side dish for boiled sausages and wieners.

Per festive table or during an extended family lunch, none of the gathered people will remain indifferent to the cabbage prepared according to this recipe.

Such a delicious side dish does not require additional food additives, unless only hot boiled potatoes.

Products necessary for the preparation of pickled spicy cabbage with carrots and sour apples:

1. White cabbage - 3 kg

2. Fresh carrots - 800 gr

3. Sour apples - 1 kg

4. Garlic - 150 gr

5. Granulated sugar - 250 gr

6. Vegetable or olive oil - 250 gr

7. Ground red pepper - 10 gr

8. Allspice - 10 peas

9. Bitter black pepper - 10 peas

10. Bay leaves - 6 pieces

11. Fine iodized salt - 100 gr

12. Apple cider vinegar - 100 gr

13. Mineral water, always without gas - 1 l

14. Enamel bowl - 3 pieces

Steps for cooking pickled spicy cabbage with carrots and sour apples:

1. Wash cabbage, remove damaged and diseased leaves. Cut the stalk out of the cabbage. Finely chop the cabbage. Fold into a prepared enamel bowl.

2. Wash the carrots, peel and grate. Fold in an enamel bowl.

3. Wash sour apples. Peel, cut out seeds and cut off the tail. Grate and add to a bowl with carrots.

4. Peel and wash the garlic. Chop with a knife or with a garlic press and put in an enamel bowl.

5. Prepare the marinade: in a saucepan, mix water, granulated sugar, salt, peppercorns and bay leaves. Bring to a boil over high heat and add vinegar and vegetable or olive oil.

6. Put the cabbage, garlic, carrots and apples prepared for harvesting into a large enamel pot with a capacity of five liters or more. Mix all products thoroughly. Pour hot, boiling marinade over them and leave to cool at room temperature.

7. At the request of the cook, pickled spicy cabbage with carrots prepared according to this recipe can be transferred to sterilized glass jars and covered with lids, or left in a saucepan, put in a refrigerator. You can eat cabbage the next day after it has cooled in the refrigerator for 24 hours.

Video. Delicious recipe.

Sweet pepper salads for the winter.

What can be tastier than the usual and aromatic lecho in winter? Practically nothing. Cooking any salad for the winter with the addition of sweet pepper is already amazing and delicious dish both separately and as a side dish for main courses.

The fastest and easiest recipe for lecho for the winter.

Photo: Recipe delicious lecho for the winter

For a quick and tasty lecho, you will need the following ingredients:

1) 3 kg of sweet paprika (preferably square-shaped peppers)

2) 3 kg of ripe juicy tomatoes

3) 2 kg of onions

7) Allspice and black pepper

8) bay leaf

9) Sunflower oil

The preparation of the salad is quite quick, so it is best to prepare the jars in advance, which will store the wonderful salad.

Rinse and chop the peppers and tomatoes. Usually, in order not to spend a lot of time cutting tomatoes, they are passed through a meat grinder. And the pepper is cut into strips, of the size you like. If there are lovers of onion, it can be cut into large rings, but if the onion is needed only for taste, it is necessary to cut it into half rings.

Put the tomatoes in a saucepan and put on a low heat, then add bell peppers and onions. Everything must be mixed and heat added, as soon as the vegetable mixture boils, reduce the fire and add salt, sugar, sunflower oil... The salad should be boiled for 10 minutes, at the very end, when the pepper has become soft and the onion is transparent, add vinegar and spices.

Arrange the lecho in banks and roll up.

This salad does not specifically indicate the required amount of sugar, salt, oil and vinegar. All this is deliberate, since each person likes a certain taste, someone loves more sugar, someone less vinegar or oil, so these ingredients must be added according to their own taste.

Often in this salad, honey is put instead of sugar, it turns out a delicate and aromatic salad with bell pepper.

Video: Recipe for a delicious lecho for the winter.

Recipe: Sweet Pepper Adjika photo

An incredible piece of sweet pepper, which is popularly called adjika, is prepared quickly, but its only drawback is that it must be stored in the refrigerator.

For cooking you will need:

1) 3kg sweet red pepper (red pepper only)

2) 500 grams of garlic

3) 250 g hot red pepper

4) 16 tablespoons of sugar

5) A glass of vinegar

Of course, the ingredients are quite unusual at first glance, but what happens will become a favorite dish for the whole family. If there are small children in the house, this dressing is best prepared without hot pepper.

Rinse the pepper, then remove all the stalks and seeds and rotate in a meat grinder along with peeled garlic. If you want to add hot pepper to the meat grinder.

As soon as the mixture is ready, it turns out to be a magnificent thick and rich red color, add sugar and vinegar to it, mix everything well and put it in jars and send it to the refrigerator. Of course, this recipe is not much like a salad, but in winter it can be used not only as adjika, but also as a dressing for any salad, such as cabbage. Sometimes one tablespoon of such adjika is perfect as a fragrant mixture for borscht or cabbage soup. The rich aroma of pepper and garlic will be a great summer memory.

Video.

Salad from bell pepper "Traffic light" for the winter.

To please yourself and surprise your household, you can and even need to prepare the "Traffic Light" salad. It is easy and simple to prepare.

Required Ingredients:

1) Sweet red pepper 2 kg

2) Sweet yellow pepper 2 kg

3) Sweet green pepper 2 kg

4) Tomatoes 1 kg

5) Onions 1 kg

9) Sunflower oil 300-400 grams

Rinse and peel all peppers, removing seeds. Then cut into rings or half rings, but for showiness it is best to cut into large cubes. Cut the onion into half rings, and mince the tomatoes.

Pour the tomatoes into a saucepan, add peppers and onions, bring everything to a boil and let it boil for 10-15 minutes over low heat. As soon as the onion becomes transparent, add oil, sugar, vinegar and salt. Boil for another 5 minutes and roll up in sterilized jars.

This salad can be eaten as a separate dish, added to soups, or used as a side dish with potatoes or meat.

Bell peppers are a storehouse of vitamins that are perfectly preserved even during cooking, because the addition of vinegar preserves the vitamins inside the vegetable and helps them to last throughout the winter.

Pepper salad can have different additional ingredients, for example, cabbage, then it is best to put red or dark green peppers, then the finished salad will look more impressive, as the cabbage loses its natural color.

Zucchini salads for the winter.

Autumn is rich in harvest. Sometimes there is so much of it that you can't eat everything at once, so it's best to process some of it and prepare it for the winter.

Zucchini is planted by everything, or almost everything. But not everyone knows how to make zucchini blanks.

How can you use zucchini?

There are a lot of zucchini varieties, but not all of them can go into the same blank. For example, delicate zucchini gives a lot of water when cooking zucchini caviar, so it is better to make baby puree from it, and yellow zucchini looks beautiful in the marinade and is perfectly preserved in it. It can also be added in the process of pickling tomatoes and cucumbers, making a beautiful assortment in a jar.

Different varieties of zucchini can also go into the preparation in the same jar using mustard or horseradish, tomato juice, and you can also spin delicious salads from zucchini. You need to use your imagination, make a good marinade - and a zucchini dish, put on the table in winter, will become a reminder of summer.

Delicious marinated zucchini for the winter.

Photo: Pickled zucchini for the winter

This is the simplest recipe: the zucchini are washed, beautifully cut, whoever likes it - in cubes, circles, etc. It is better to take young zucchini, then they do not need to be peeled, but it is better to remove the pulp in the very middle. It can be used to cook caviar. Banks must be sterilized.

The calculation is taken on liter jar... So, put the zucchini, sprinkle with chopped garlic and mustard seeds and pour boiling water, then cover with a lid and let the water cool. We drain the water and make the marinade: 1 tablespoon each of salt, sugar, vinegar 9%; who likes it sharper - you can add more vinegar. We boil, add black pepper on the tip of a knife and pour the zucchini blank with brine, screw it up with a lid, turn it over and wrap it up. Leave it to cool completely.

Video.

Photo: Squash caviar for the winter

It can be made from fried vegetables, or it can be made from boiled vegetables, as you like. For children it is better, of course, to boil vegetables.

We take everything in equal proportions. If the zucchini is old, then it is better to peel off the skin. We pass the vegetables through a blender, it is better to fry them already rolled, then the caviar will be slightly crispy. First we fry the onion, add carrots to it, then celery root and bell pepper, and only then - the zucchini, it is tender and fried quickly. The last to be put into the caviar is the tomato, chopped in mashed potatoes. Here you can experiment: someone loves more, and someone less than tomatoes in caviar. Zucchini caviar is best cooked in a cauldron, but if it is not there, then a frying pan or a thick-walled saucepan will do.

As soon as the caviar is ready, you can salt and pepper to taste. The best proportion for squash-caviar per liter: a spoonful of table salt, sugar and half a spoonful of vinegar 9%.

The caviar is laid out in sterilized jars, the jars are placed in a pot of water for further sterilization. You need to sterilize the squash caviar for half an hour after the water starts to boil.

The next stage: tighten the jars with lids, turn them over and wrap them until they cool completely.

In winter, zucchini will delight you at the dining table.

Video. Zucchini caviar for the winter.

Video. Zucchini caviar for the winter.

ju-jul.ru

Ingredients

• 2 kg of cucumbers;
• 250 g carrots;
• 2 heads of garlic;
• 125 g sugar;
• 2 tablespoons of dry mustard;
• 2 tablespoons of salt;
• 1 tablespoon ground black pepper;
• 125 ml of vegetable oil;
• 125 ml vinegar (9%).

Preparation

Cut the cucumbers into slices or slices and place in a large saucepan. Send grated carrots to them, garlic passed through a press and mix well. Add all other ingredients, stir again and let sit for three hours. During this time, the vegetables will produce juice.

Transfer to clean jars, pour over the secreted juice and sterilize for about 20 minutes. After that, roll up, wrap the cans, wait until they cool completely and put them away for storage.

rufut.ru

Ingredients

• 1 ½ kg of tomatoes;
• 4-5 heads of garlic;
• 1 tablespoon salt
• 150 g sugar;
• 80-100 ml of vinegar (6%);
• 500 ml of vegetable oil;
• 2 kg of carrots;
• 1 kg of bell pepper.

Preparation

Pass the tomatoes and garlic through a meat grinder and transfer to a saucepan. Add salt, sugar, vinegar to them, vegetable oil and put on fire. When the mixture boils, add coarsely grated carrots and finely chopped peppers. Cook for 50-60 minutes, stirring occasionally. Then distribute the mixture to clean jars and roll up, turn upside down, wrap and leave to cool completely.

pyszny-przepis.pl

Ingredients

• 4 kg of zucchini;
• 2 kg of beets;
• 2 kg of onions;
• 400 g sugar;
• 200 ml of vegetable oil;
• 85 g salt;
• 200 ml vinegar (9%);
• ½ teaspoon ground black pepper.

Preparation

Wash the zucchini well (if you are using overripe, peel and remove the seeds) and grate on a coarse grater. Do the same with the beets. Cut the onion into thin half rings.

Transfer vegetables to a saucepan, add sugar, oil and salt, bring to a boil, reduce heat and cook for 35 minutes. Then add the vinegar, mix everything well and continue to cook for another 5 minutes. Put the finished salad in sterilized jars and roll up.

gastronom.ru

Ingredients

• 600 g pumpkin pulp;
• 1 chili pepper;
• a bunch of parsley;
• 300 ml of water;
• 1 tablespoon vinegar (9%);
• 5-10 peas of allspice;
• 3 teaspoons of salt;
• 3 teaspoons of sugar;
• 70–90 ml of vegetable oil.

Preparation

Cut into wedges and pepper into medium sized pieces. Divide vegetables into clean jars and add parsley.

Then prepare the marinade. Pour water and vinegar into a saucepan, add allspice, salt, sugar, vegetable oil and a little parsley. Boil the resulting brine over low heat for 5-7 minutes.

Pour the hot marinade into the pumpkin jars, cover them with a lid and simmer over low heat for 10-15 minutes. Then roll up, turn over, wrap and let cool completely.

inlosinopetrovsk.ru

Ingredients

• 3 kg;
• salt to taste;
• 1 kg of onions;
• 500 ml of vegetable oil;
• 1 kg of carrots;
• 3 kg of white cabbage;
• 180 g sugar;
• 15 peas of allspice;
• 10 bay leaves;
• 3 tablespoons of vinegar essence.

Preparation

Wash the mushrooms, chop coarsely and boil in salted water (about 5-7 minutes after boiling). Throw in a colander and leave for a while to drain all the water.

Cut the onion into half rings and simmer in oil. Grate the carrots and stew too, but separately from the onions. Chop the cabbage, salt and remember.

Combine prepared vegetables and mushrooms in a large saucepan or cauldron, add sugar, vegetable oil remaining after stewing, allspice and bay leaf. Simmer the mixture for 20 minutes, stirring occasionally, then add the vinegar essence and cook for another 10 minutes. Transfer the hodgepodge to sterilized jars, roll up, wrap up and leave to cool completely.

home-restaurant.ru

Ingredients

• 2 kg of bell pepper;
• 1 kg of sour apples;
• 1 kg of onions;
• 100 ml of vegetable oil;
• 80 g honey;
• 3 teaspoons of salt.

Preparation

Cut the pepper into strips 1 ½ - 2 cm wide, the apples into thin slices, the onion into half rings. Combine all ingredients, stir and let stand for about an hour. Then put on fire, bring to a boil, reduce heat and cook, stirring occasionally, for 15 minutes. Transfer the salad to sterilized jars, roll up, turn over, wrap and wait for them to cool.

ilfattoalimentare.it

Ingredients

• 1 kg of young zucchini;
• 1 teaspoon salt
• 150 ml of vegetable oil;
• 1 large head of garlic;
• 10 sprigs of parsley;
• 5 sprigs of basil and dill;
• 2 tablespoons of vinegar (9%).

Preparation

Wash the zucchini thoroughly and cut into thin slices about 1 cm thick. Salt and fry them in 50 ml oil until golden brown. Boil the remaining oil and distribute over two one and a half liter jars. Place the zucchini there, sprinkling them with chopped garlic and herbs, and add a tablespoon of vinegar to each jar. Sterilize for 30–35 minutes, roll up and cool at room temperature.

e-times.info

Ingredients

• 2 ½ l of water;
• 100 g of salt;
• 250 ml vinegar (6%);
• 2 kg eggplant;
• 100 g horseradish;
• 3 heads of garlic;
• 1 kg of bell pepper;
• ground black pepper - to taste;
• 250 ml of vegetable oil.

Preparation

Boil water and salt, add coarsely chopped vinegar to it and cook for 15 minutes. Then discard the vegetables in a colander. Chop horseradish, garlic and bell pepper in a meat grinder, mix with eggplant and pepper. Pour in the vegetable oil, mix the salad well, place in clean jars and sterilize for about 10 minutes. Then roll up and leave to cool completely.

best-dishes.ru

Ingredients

• 1 kg of white beans;
• 3 kg of tomatoes;
• 20 g salt;
• 30 g sugar;
• 1 teaspoon of allspice and ground black pepper;
• 4 bay leaves.

Preparation

Peel the tomatoes and mince them. Add all the ingredients except the beans and cook the mixture for 30 minutes. Then add and simmer the salad for another 10 minutes. Divide into clean jars, sterilize for about 10 minutes and roll up.

raznosolki.ru

Ingredients

• 600 g kohlrabi;
• 150 g carrots;
• 1 small head of garlic;
• 4 sprigs of celery;
• 6 peas of allspice;
• 500 ml of water;
• 1 teaspoon salt
• 3 tablespoons of sugar;
• 3 tablespoons of vinegar (9%).

Preparation

Peel and cut the kohlrabi and carrots into thin strips. Place celery sprigs, allspice and garlic in clean jars. Add vegetables and tamp a little.

Boil water, add sugar, salt and stir until dissolved. Then pour in the vinegar, bring the marinade to a boil and remove from heat. Fill the jars with hot brine, cover and sterilize for 20-25 minutes. Twist the cans, turn upside down, wrap and leave to cool completely.

What canned salads do you cook? Share the recipes in the comments.

All salads can be harvested from the emergence of vegetables of the new harvest until late autumn.

Each salad is a good addition to any meat, poultry or fish dish.

2-3 tablespoons of salad added to soup, cabbage soup or borscht will change their taste and add a special piquancy to the first courses.

1. Salad "Molodchik"

Products:

1. Cauliflower- 2 kg.

2. Carrots - 1.8 kg.

3. Bell pepper- 3 kg.

4. Sugar - 300 gr.

5. Salt - 100 gr.

6. Vinegar 6% - 300 ml.

How to make Molodchik salad:

Divide the cauliflower into inflorescences, scald with boiling water.

Dice the peppers, carrots in the form of stars, or as you wish.

Put all vegetables in a saucepan, sprinkle with salt and sugar, leave for 24 hours.

Mix the released juice with vinegar and vegetable oil.

Put the vegetable mixture in jars, heat the filling and pour into the jars.

Sterilize jars for 12-15 minutes.

2. Vegetable salad

Products:

1. Cabbage - 5 kg.

2. Onions, carrots and bell peppers of different colors - 1 kg each.

3. Vegetable oil - 0.5 l.

4. Vinegar 6% - 0.5 l.

5. Salt - 4 tbsp. spoons

6. Sugar - 350 gr.

How to make a vegetable salad:

Grate the carrots on a coarse grater, cut the cabbage and pepper into strips, onion- rings or half rings.

Put everything in a large enamel saucepan, stirring occasionally, and leave for 12 hours.

Arrange the salad in prepared jars, close with nylon lids.

Store in a refrigerator or cellar. When using the salad, do not season with anything, it has everything.

3. Salad "Gold reserve"

Products:

1. Tomatoes - 4 kg.

2. Carrots - 2 kg.

3. Onions - 1 kg.

4. Beets - 1 kg.

5. Vinegar essence 70% - 2 tbsp. spoons

6. Vegetable oil - 0.5 l.

7. Salted sprat - 2 kg.

8. Salt - 2 tbsp. spoons (optional)

9. Sugar - 18 tbsp. spoons

How to make a salad "Golden Stock":

Pass the tomatoes through a meat grinder.

Grate beets and carrots.

Cut the onions into rings or half rings.

Simmer all vegetables (except tomatoes) in oil for 15-20 minutes.

Then add the tomatoes and cook for 2 hours.

15 minutes before the end of cooking, add sprat, sugar, vinegar, put in jars and roll up.

4. Salad "Zucchini - cool barrel"

Products:

1. Zucchini - 3 kg.

2. Tomatoes - 1.6 kg.

3. Garlic - 2 heads

4. Sugar - 1 glass

5. Table vinegar 6% - 1 cup

7. Salt - 2 tbsp. spoons

How to make a salad "Zucchini - a steep barrel":

Cut the courgettes into cubes.

1 kg of tomatoes, cut into wedges,

Grate 600 g of tomatoes on a coarse grater.

Pass the garlic through a press.

Mix everything (except garlic), season with sugar, salt, vinegar and oil, simmer for 25 minutes.

At the end of cooking, add the garlic and stir again.

Divide the salad into 0.5 liter jars and sterilize for 15 minutes. Roll up.

5. Salad "Feast for the whole world"

Products:

1. Peeled zucchini - 3 kg.

2. Bell peppers - 4 pcs.

3. Garlic - 100 gr.

4. Tomato paste- 360 gr.

5. Sugar - 1 glass

6. Vegetable oil - 1 glass

7. Salt - 2 tbsp. spoons

8. Red ground pepper - 1 tsp

9. Water - 1 liter

How to make a "Feast for the whole world" salad:

Pass the vegetables through a meat grinder.

Dilute tomato paste in 1 liter of water, add sugar, salt, pepper and vegetable oil, mix with vegetables and put on fire.

From the moment of boiling, cook for 30 minutes. 5 minutes before the end of cooking, add 1 teaspoon of 70% vinegar.

Put the hot salad in prepared jars and roll up.

6. Zucchini and Bean Salad

Products:

1. Zucchini - 3 kg.

2. Green beans - 2 kg.

3. Bulgarian pepper - 1 kg.

4. Greens - 0.5 kg.

5. Bitter pepper to taste

For brine:

1. Water - 1.5 liters

2. Garlic - 150 gr.

3. Vinegar 6% -0.5 liters

4. Salt - 150 gr.

5. Sugar - 250 gr.

6. Vegetable oil - 350 gr.

How to make a squash and bean salad:

Coarsely chop the vegetables and cover with boiling brine.

Boil for 30 minutes, put in jars and roll up.

7. Eggplant salad

Products:

1. Eggplant - 2 kg.

2. Bulgarian pepper - 1.5 kg.

3. Tomatoes - 1.5 kg.

4. Onions - 1 kg.

5. Garlic - 200 gr.

6. Greens (parsley, cilantro)

7. Vegetable oil - 250 gr.

8. Salt - 2 tbsp. spoons

9. Vinegar essence 70% - 1 tsp

How to make an eggplant salad:

Cut the eggplants and bell peppers into ribbons in length.

Peel the tomatoes and cut into wedges or cubes.

Cut the onions into half rings, grate the garlic or pass through a press.

Chop the greens. Mix everything, add salt, vegetable oil and vinegar essence (optional).

Cook for 30-40 minutes, put in prepared jars and roll up.

8. Eggplant salad "With wheels"

Products:

1. Eggplant - 1.5 kg.

2. Onions - 500 gr.

3. Carrots - 500 gr.

4. Tomatoes - 1 kg. (instead, you can take 500 gr. red tomatoes, 500 gr. sweet peppers and 2 large Antonov apples)

5. Sunflower oil - 1.5 cups

6. Salt - 2 tbsp. spoons

7. Sugar - 4 tbsp. spoons

8. Boiled rice - 1 glass

How to make Wheeled Eggplant Salad:

Wash the eggplants, scald with boiling water, peel, cut into wheels 2 cm thick.

Sprinkle with salt and leave for 15-20 minutes to release the bitterness.

Squeeze, fry in sunflower oil until golden brown.

Grate the carrots on a coarse grater, finely chop the onion, the tomatoes into slices, the pepper and apples into strips.

Fry carrots and onions separately in vegetable oil, put in a saucepan.

Add tomatoes, peppers, apples, eggplant wheels, pour in the remaining oil.

Bring vegetables to a boil, add salt, sugar and simmer until cooked for 40-45 minutes.

Add rice 10 minutes before the end of cooking. Arrange in prepared jars and roll up.

9. Salad "My little blue"

Products:

1. Eggplant - 5 kg.

2. Cabbage - 1.5 kg.

3. Carrots - 0.5 kg.

4. Garlic - 200 gr.

5. Vinegar 6% -250 gr.

6. Bell pepper - 4 pcs.

7. Hot pepper, salt to taste

How to make a salad "My little blue":

Boil the whole eggplants, cool and cut into rings.

Finely chop the cabbage, grate the carrots on a coarse grater.

Finely chop the garlic. Cut the bitter and bell peppers into strips.

Mix all vegetables, pour vinegar and leave for 1 hour.

Stir every 15 minutes for an hour.

Then put in prepared jars and close with screw or nylon lids.

Keep refrigerated.

10. Yeralash salad

Products:

1. Eggplant - 10 pcs.

2. Bell pepper - 10 pieces

3. Onions - 10 pcs.

4. Garlic - 5 cloves

5. Tomatoes - 10 pcs.

6. Hot pepper - 1 pod

7. Sugar - 4 tbsp. spoons

8. Salt - 2 tbsp. spoons

9. Sunflower oil, odorless - 200 ml.

How to make Yeralash salad:

Do not peel the eggplants, cut into 1 cm thick circles, put in salted water.

Bring to a boil and drain the water. Cut the bell peppers into strips, bitter peppers into rings, chop the garlic.

Chop the tomatoes. Mix all vegetables, add salt, sugar, butter and cook for 40 minutes.

10 minutes before the end of cooking, put 1 teaspoon of 70% vinegar essence.

Put the mass in prepared jars and roll up without sterilization.

Cover the jars warm and leave for 5-6 hours.

11. Lusian salad

Products:

1. Red tomatoes -1 kg.

2. Cucumbers - 1 kg.

3. Onions - 1 kg.

4. Sunflower oil - 300 gr.

5. Tomato sauce - 250 gr.

6. Salt to taste

How to make a Lusian salad:

Pass the tomatoes, cucumbers and onions through a meat grinder, put in a saucepan.

Fill with oil and tomato sauce... Place in the oven for 40 minutes.

Season with salt to taste and simmer for another 5-10 minutes.

Fold into jars, you can roll it up, or you can close it with nylon lids.

Store in a refrigerator or cellar.

From the specified number of products, 6 half-liter cans come out.

The salad can be added to side dishes, used for making pizza or as a spread for sandwiches.

12. "Joy of Summer" salad

Products:

1. Sweet pepper - 5 kg. cut into 4-6 pieces,

2. Carrots - 15 pcs.

3. Tomatoes - 3 kg.

4. Garlic - 2 heads

5. Parsley - 1 bunch

6. Vegetable oil - 0.5 liters

7. Sugar - 1 glass

How to prepare the Joy of Summer salad:

Grate the carrots on a medium grater. Pass 3 kg tomatoes through a meat grinder.

Pass the garlic through a press or mince together with the tomatoes, finely chop the parsley.

Put everything in a large bowl, add vegetable oil, sugar, salt to taste, put on fire and cook from the moment of boiling for 40-50 minutes.

Arrange hot salad in prepared jars and roll up with metal lids. Wrap and leave to cool for about 7-8 hours.

13. "Kubansky" salad

Products:

1. Sweet pepper - 5 kg.

2. Ripe tomatoes - 2.5 kg.

3. Garlic - 300 gr.

4. Vegetable oil - 300 ml.

5. Salt - 100 gr.

6. Sugar - 200 gr.

7. Vinegar 70% - 2 tbsp. spoons

8. Parsley - 100 gr.

9. Black pepper to taste

How to prepare the "Kubansky" salad:

Wash sweet peppers, cut into 3-4 pieces.

Put chopped parsley and garlic, hot pepper in a wide bowl, chopped tomatoes, add salt, sugar and butter.

Put on fire, bring to a boil and cook for 15 minutes.

Dip slices of sweet pepper into the boiling mass, pour in vinegar and cook for 10 minutes.

While hot, put the salad in prepared jars and roll up.

14. Whole vegetable garden salad

Products:

A 3-liter jar will require:

1. Small cucumbers - 8 pcs.

2. Brown tomatoes - 3 pcs.

3. Onions - 2 pcs.

4. Garlic - 4 cloves

5. Parsley root, celery stalk, thin horseradish root, dill umbrella, 2-3 pods of sweet pepper.

6. Cabbage

For filling: 1.5 liters of water, 2 tbsp. tablespoons of salt, 5 tbsp. tablespoons of sugar without a slide.

How to make the Whole Vegetable Salad:

Chop the cabbage. Put the vegetables in a jar, fill the gaps with cabbage.

Fill the jar with filling and sterilize for 20 minutes at a temperature of 85 degrees.

Add 5 tbsp. tablespoons of 9% vinegar.

Roll up, turn over, wrap and leave to cool completely.

Many people close salads for the winter. And every year you want something new. Some housewives close their family's favorite canning after a year so that everyone has time to miss the familiar taste. In this article, I offer 6 recipes for delicious salads for the winter: cucumber salad, zucchini salad, pepper and tomato lecho, eggplant salad, mixed vegetable salad, bean salad.

All these salads turn out to be delicious, they stand well even indoors all winter. The main thing is to close them in clean and sterilized jars. It is necessary to wash cans for preservation without detergents, use soda or mustard powder.

It is also important to use coarse, non-iodized salt. If you take extra salt or with iodine, the preservation will quickly deteriorate.

You can sterilize jars both over steam and in the microwave for 5 minutes. Or in the oven at 130 degrees for 7 minutes (put the jars in a cold oven and then heat up).

This recipe is easy to prepare and the cucumber salad is delicious. The cucumbers in this salad will be soft but crunchy. Cucumbers will have a very pleasant dill smell, like a summer memory.

This salad can be eaten either neat or added to other salads (for example, cabbage salad or sauerkraut, it is also delicious to eat with beets).

Ingredients:

• cucumbers - 4 kg
• onions - 0.5 kg
• dill - a large bunch
• rock salt - 3 tbsp.
• sugar - 6 tablespoons
• vegetable oil - 250 ml
• vinegar 9% - 200 ml

The output is about 4.5 liters of ready-made salad.

Preservation: cucumber salad.

The cucumbers need to be washed and chopped. First, cut off the tips of the cucumber, then cut into slices about 5 mm thick. If the cucumber is large, cut it into semicircles. For this salad, any cucumbers that you have are suitable: large, and small, and twisted.

Weigh the cucumbers after you cut them. For the recipe you need 4 kg.

Stir the vegetables gently, add salt (3 tablespoons), sugar (6 tablespoons) and sunflower oil (250 ml). The salt should be coarse, not iodized. Never take extra salt for preservation.

Stir the salad again, cover and leave at room temperature for 4-5 hours. After this time, the cucumbers will start juice.

When the cucumbers have stood, they need to be boiled a little. Put the bowl on the fire and bring the cucumbers to a boil, stirring gently so that the cucumbers do not turn into porridge. When the salad boils, pour in 200 ml of table vinegar and boil for another 3-4 minutes, until the cucumbers change their color (become a little olive).

It is important not to overcook the cucumbers, otherwise they will be very soft, not crunchy.

Banks and lids must first be sterilized. You can sterilize over steam, in the microwave, or in the oven.

To sterilize cans in the oven, you must first wash them well with soda (but not with detergent), put them in a cold oven. Turn on heating 130 degrees. When the oven warms up, heat the jars for 5-7 minutes, then carefully remove them.

Put the lids in boiling water for 5 minutes. Reach with a fork without touching the inside with your hands.

Arrange the salad in prepared jars. Cucumbers must be covered with marinade. Pour the marinade all the way to the top so that there is no air in the jar after seaming.

When spread out the salad, immediately cover with sterilized lids and roll up. Turn the cans over, check if the lid is well closed, the brine should not leak. Allow the salad to cool completely upside down, then store it in the cellar or closet.

Do not wrap the salad jars or the cucumbers will become too soft. Also, avoid placing hot salad next to chilled preserves.

Zucchini salad - homemade recipe for the winter

This is a vegetable salad in which zucchini plays a major role. The taste is excellent, such a salad is eaten with pleasure not only in winter, but also immediately after preparation. I recommend trying to prepare a salad according to this recipe - it will be delicious.

Ingredients:

• zucchini - 1 kg
• tomatoes - 1.5 kg
• bell pepper - 4 pcs. large
• garlic - 4-5 cloves
• sugar - 100 gr.
• salt - 1 tablespoon
• vinegar 9% - 1 tbsp
• vegetable oil - 1 tablespoon

Output - 2.4 liters.

Cooking zucchini salad for the winter.

All vegetables must be washed and chopped. If the zucchini is already old, peel and remove the seeds. If the zucchini is young, you can not do this, but immediately cut it. Zucchini is weighed already cut and peeled.

Cut the zucchini into about 1.5 cm cubes.

Pepper must be peeled and cut into strips. Tomatoes are also cut into strips. Just chop the garlic finely.

Pour the chopped tomatoes into a large saucepan, add sugar and salt. Stir gently and start heating over low heat.

When heated, tomatoes will let the juice go, you need to wait until it boils, stirring occasionally. When the tomatoes boil, let them simmer for 10 minutes, again remembering to stir.

After 10 minutes add zucchini, pepper, vegetable oil. Stir, let it boil. After boiling, you need to cook this vegetable salad for 30 minutes over low heat.

Add chopped garlic to the salad 15 minutes before cooking. Stir the vegetables gently to keep them whole.

Vinegar is added 2 minutes before cooking, immediately cover the pan so that the vinegar does not evaporate. Bring to a boil and turn off heat. The vinegar in this salad is needed as a preservative so that it can be stored longer and even at room temperature.

The finished salad must be laid out in sterilized jars to the very edge. And immediately roll up with sterilized lids. Turn the jars, wrap them up and leave to cool.

Hungarian lecho with garlic for the winter - a very tasty recipe

Lecho is a popular dish in our country. Real lecho should be prepared from two main ingredients: bell pepper and tomato. The rest of the nuances are already introduced by each hostess. This recipe for lecho is successful: the finished product turns out to be fragrant and slightly spicy and piquant, thanks to garlic and hot peppers.

Ingredients:

• tomatoes - 3 kg
• bell pepper - 1.5 kg
• chili pepper - 1 pc. (optional)
• garlic - 1 head (large)
• vinegar 9% - 3 tablespoons
• sugar - 50 gr.
• salt - 1 tablespoon
• vegetable oil - 200 gr.
• peppercorns - several pieces in each jar

Output - 3.5 l

How to cook lecho with garlic.

Take a large saucepan in which you will cook the lecho. Peel the garlic and cut into strips. Do not chop it finely, in this salad it should feel like a separate ingredient. Place the chopped garlic in a saucepan.

Remove the stalk and seeds from the pepper. Cut the peppers in half and then cut into strips about 1 cm wide. Fold the chopped peppers over the garlic. You can chop 1 chili with the bell pepper for spice.

Prepare the tomatoes next. They need to be washed, cut into halves, and the stalk removed. Mashed tomatoes. This can be done in a blender or food processor. Add tomato puree to pepper and garlic.

Now put 50 g in a saucepan. sugar, 200 gr. vegetable oil (refined, odorless), 1 tbsp. with a slide of salt. Turn on the fire under the pan and let the lecho boil, be sure to stir everything.

When the lecho boils, cook it over moderate heat for 30 minutes. Stir occasionally. After half an hour, add 3 tbsp. l. vinegar, boil for another 5-7 minutes.

Put 5 pieces in pre-sterilized jars. peppercorns (both black and allspice). Fill the jars with ready-made lecho to the very edge and roll up. Turn the cans over and let the lecho cool. And wait, when the time comes to feast on this delicious dish!

Delicious eggplant salad for the winter - a recipe with a photo

You can make various preparations for the winter from eggplants: sauté, salad with vegetables, and eggplants like mushrooms, eggplant caviar, pickled eggplants, etc. In this article I will write delicious recipe eggplant salad and other vegetables.

Ingredients:

• eggplant - 1 kg
• bell pepper -800 gr.
• tomatoes - 500 gr.
• onions - 400 gr.
• carrots - 300 gr.
• garlic - 1 head
• vegetable oil - 100 ml
• water - 200 ml
• vinegar 9% - 80 ml
• salt - 1 tablespoon + 1 tbsp for removing bitterness from eggplant
• sugar - 80 gr.

Exit - 2 liters.

Step by step preparation of eggplant salad.

Cut the eggplants into cubes of about 1.5 cm. Add 1 tablespoon to the eggplant. salt, stir and leave for 10 minutes to leave the bitterness. After 10 minutes, the eggplants should be rinsed with running water.

Peel the bell pepper from seeds and cut into squares about 1.5 tbsp. Grate the carrots on a coarse grater. Chop the onion into a medium dice, finely chop the garlic. Place all vegetables in a saucepan.

Cut the tomatoes into cubes, like the eggplants. Send the tomatoes to the pan with the rest of the vegetables. Pour 100 ml of refined vegetable oil over the salad, and also pour 200 ml of water. Stir vegetables and put on fire.

When the salad boils, put sugar in it, 1 tbsp. salt, stir gently to keep the vegetables intact.

After boiling, cook the salad for 10 minutes. At the end of cooking, pour 80 ml of table vinegar, bring to a boil and immediately (boiling) put in sterilized jars and roll up.

Fill the jars to the very top, immediately roll up with sterilized lids (self-screwing can be used).

Turn the cans over and wrap them in a warm blanket for 5-6 hours. When the eggplants are completely cool, store them.

Vegetable salad without oil - a slice of summer for winter

This salad is original, as in addition to standard cucumbers, tomatoes and peppers, it includes apples and carrots. It turns out delicious and beautiful.

Ingredients:

• cucumbers
• tomatoes
• bell pepper
• onion
• apples (not loose)
• carrot

In total, approximately equally.

For 1 liter of brine(enough for 2 liters of conservation):

• water - 1 l
• coarse rock salt - 1 tbsp (no slide)
• sugar - 1.5 tablespoons
• citric acid -1 tsp or acetic acid 70% - 1 tbsp.

Cooking vegetable salad for the winter.

The salad is easy to prepare. You need to take all vegetables and apples in approximately equal amounts. Wash and cut everything. Cut into portions so that it is convenient to eat later, not very coarsely. Cucumbers and carrots - in slices, apples and tomatoes - in slices, peppers and onions - in strips.

Take banks not sterilized, just clean. This salad is placed in jars raw and then sterilized in water.

If you have one-liter jars, you can lay everything out in small layers, just put a little bit of everything in half-liter jars: a few pieces of cucumbers, then carrots, apples, peppers, onions, tomatoes and all over again. Place everything tightly, but do not tamp too much so that the vegetables remain intact.

When the vegetables are arranged in jars, cook the brine. 1 liter of brine is enough for 4 half liter jars of salad or 2 liter jars.

Pour 1 liter of water into a saucepan, add 1 tablespoon to it. salt without a slide, 1.5 tbsp. sugar without a slide, as well as 1 tsp. citric acid or acetic acid. When the brine boils, pour the vegetables in the jars with it and just cover, but do not roll up.

Put a napkin or towel on the bottom in a wide saucepan, pour 1/3 of water. A towel at the bottom is needed to prevent the cans from bursting. Heat the water, put the jars neatly into it. Remember the lids are just closed.

Put a pot of jars on a fire and boil water. After boiling, sterilize the vegetable salad for 10 minutes for half-liter jars and 15 minutes for liter jars.

After sterilization, carefully remove the cans using a special tool and roll up. Turn over and let the salad cool completely. After sterilization, the cucumbers will change color - they will become a little olive.

In winter, enjoy a slice of summer in the banks. You can also add zucchini to such a salad if you like it pickled.

Beans with vegetables - very tasty and satisfying

This salad is different from all the previous ones. Beans play the main role here, and vegetables are not placed in pieces, but sauce is made from them. It turns out beans in vegetable filling. In winter, such beans can be eaten with meat, side dishes, and also put in first courses during cooking.

Ingredients:

• beans - 0.5 kg
• tomatoes - 0.5 kg
• bell pepper - 0.5 kg
• onions - 2 pcs. middle
• carrots - 2 pcs. middle
• chili pepper - optional (for spicy lovers)
• salt - 1 tablespoon without slide
• vinegar 9% - 80 ml
• refined vegetable oil - 300 ml

A step-by-step recipe for bean salad for the winter.

The beans need to be soaked in advance for several hours so that they cook faster later. The time to cook the beans will depend on the type of beans. Therefore, it must be boiled separately after soaking almost until tender, no need to salt. After that, the beans will be cooked with vegetables for another 10 minutes, so keep this in mind when cooking.

Wash tomatoes, peppers, onions and carrots and mince. Add 1 tablespoon to this vegetable puree. salt without a slide and put on fire.

After boiling vegetables, pour in vegetable oil and cook for 10 minutes. After 10 minutes, add the beans, stir and cook for another 10 minutes with the lid closed.

At the end of cooking, add vinegar, bring to a boil and can be poured into sterilized jars.

Pour the salad, as usual, to the very top and immediately roll up with sterilized lids. Turn over and let cool. It turns out delicious, but cooking is easy.

Here's a selection of delicious salads for the winter. Preserve according to these recipes and you will be full and satisfied in winter.

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