Winter salad for winter burns. Salads - preparation recipes

Greetings, our dear readers. Autumn is approaching and it's time to prepare salads for the winter. We still remember how our mothers and grandmothers always prepared vegetables for the winter in jars.

You can simply open such salads and put them in a salad bowl, or you can use them to prepare other, complete dishes, as they say.

Everything, of course, will depend only on what kind of salad you prepare for the winter. And how many types of them there are... It’s simply impossible to count. After all, there are still ancient recipes, and many more modern types.

Of course, today it’s easier to go and buy fresh vegetables and herbs at the supermarket and cook something. But if you have your own garden, then you definitely need to preserve the harvest, for example in the form of salads.

Some people have been preparing the same salads every year for centuries. But you can experiment. For example, make a few jars of new salads and try them in winter. You can make special salads for holiday tables.

In general, in this article we will tell you how we and our grandmothers make salads, and in the following articles we will try to prepare something new, but tested in advance))))

Bell pepper salad with carrots.

Many people make this salad, it’s quite simple. But we fill it with tomato juice, which we prepare ourselves in advance. Well, in advance, if you don’t have a juicer. If it is, then the process is simplified.

Bell pepper salad with carrots

We will need:

• Bell pepper - 4 kg;
• Carrots - 1 kg;
• Onions - 1.5 kg;
• Hot pepper - 1-2 pcs.

For the sauce:

• Tomato juice - 4 l;
• Vinegar 9% - 200 ml;
• Sugar - 220 g;
• Salt - 2.5 tablespoons (heaped);
• Bay leaf - 10 pcs;
• Allspice peas - 10 pcs;
• Vegetable oil - 350 ml.

We start preparing, of course, with peppers. We choose fleshy, red or red-yellow colored ones. Green ones give the wrong taste, we never use them.

We thoroughly wash and clean the peppers, then wash them again.

Cut the onion into half rings.

Carrots need to be grated on a coarse grater.

Cut the pepper into small cubes, well, how it turns out in general.

Pour tomato juice, vinegar and vegetable oil into a saucepan with a thick bottom. We put salt, sugar, allspice and hot pepper there, Bay leaf.

Place on the fire and bring to a boil.

Now put peppers, onions and carrots into the pan. Mix everything and bring to a boil again. Then reduce the heat and cook for 10 minutes with the lid closed.

put the pepper in the pan

Open, stir and cook for another 20-25 minutes with the lid open.

Afterwards, remove the pan from the heat and place in clean and sterilized jars. Close the jars immediately.

put the jars on the lids and cover with a blanket

Now put the jars on the lids and cover warm blanket. Let the jars cool completely (about a day). Then you can put it away for storage in a dark place.

Winter salad with beans.

Such salads from vegetables will always come in handy for the winter. For example, we make soup from salad with beans. Sometimes we add it to meat dishes. In addition, this salad is good to eat and just like that, very tasty.

Salad with beans for the winter

We will need:

• Beans - 1 kg;
• Onion - 1 kg;
• Carrots - 1 kg;
• Tomatoes - 1 kg;
• Salt - 1.5 tbsp. spoons;
• Sugar - 2.5 tbsp. spoons;
• Table vinegar (9%) - 0.5 tbsp. spoons in a jar;
• Vegetable oil for frying.

The beans need to be soaked overnight. If you don't do this, the salad won't work. The beans themselves will be very hard.

Chop and fry tomatoes, carrots and onions, all separately.

Cook the pre-soaked beans for 15-20 minutes from the moment of boiling, after which we add the fried vegetables.

Add sugar and salt to the resulting mass. Simmer over low heat for an hour and a half, stirring all the time. You can add water if the mixture is too thick.

Place the finished hot mass into 1-liter jars and add 0.5 tbsp to each. spoons of vinegar. Roll up the jars with lids.

Salad ready. Bon appetit!

Zucchini salad with rice for the winter.

A stunning salad, it makes a hearty and juicy zucchini appetizer that can be served cold as a salad, or reheated for a complete meatless stew with summer vegetables.

zucchini salad with rice

In addition, it is prepared quite quickly and without sterilizing the jars. This speeds up the cooking process quite quickly and is very tasty, I recommend it.

Ingredients:

• Zucchini - 2 kg;
• Carrots - 1 kg;
• Tomatoes - 1 kg;
• Onion - 1 kg;
• Rice - 1 cup (250 g);
• Water - 500 ml;
• Vegetable oil - 1 cup (approximately);
• Salt - 2 tbsp. spoons;
• Sugar - 1/2 cup;
• Vinegar (9%) - 100 ml;
• Garlic and hot peppers optional.

These products will yield approximately 5 liters of finished product, so give yourself a guide.

Grate the carrots on a coarse grater and cut the onion into small cubes.

Grate the tomatoes. You can go straight into the pan where we will cook everything. Or then pour everything into the pan.

three tomatoes on a grater

Add to the grated tomatoes: salt, sugar and vegetable oil. Mix thoroughly.

Then add the prepared carrots and onions to the tomatoes. Mix again, cover with a lid, and place on the stove. Bring to a boil and simmer over low heat for 15-20 minutes.

Add the zucchini to the pan where our salad is cooked. Mix carefully and simmer over low heat for 15-20 minutes until the zucchini releases its juice.

Then pour in the rice, add water, stir, and simmer under the lid over low heat until the rice is cooked.

I would have eaten it just like that, because it turns out to be a fully satisfying dish.

When the rice becomes soft, add vinegar, mix the zucchini salad and cook for another 5 minutes.

We lay out our winter salad from zucchini with rice in pre-prepared clean jars.

We roll up the jars of salad with sterile lids, turn them over, and wrap them in a blanket until they cool completely. In general, everything is as usual.

This winter zucchini preparation is perfectly stored in the apartment, at room temperature, provided that all recipe recommendations are followed.

Beet salad.

Beetroot has always been considered a very healthy vegetable; it has been used in folk medicine for various infusions and medicines. Beetroot salad is always useful in the home menu and diversifies it. We also make wonderful borscht from this salad.

beet salad

Ingredients:

• Tomatoes - 1.5 kg;
• Sweet pepper - 0.5 kg;
• Hot pepper - 1 piece;
• Onions - 1 kg;
• Peeled beets - 2 kg;
• Vegetable oil - 250 g;
• Salt - 1 tbsp. spoon;
• Sugar - 75 g;
• Garlic - 100 g;
• Vinegar - 100 g.

We cut the tomatoes into small cubes, cut the pepper into strips, cut the onion into half rings, and chop the hot pepper very finely.

Mix the vegetables in a saucepan and place on the fire; it is better to choose dishes with a thick bottom so that the vegetables do not burn to the bottom.

We grate the beets, you can use a grater for Korean carrots, and add them to our vegetables. Also add salt, sugar and vegetable oil, mix everything and boil for 1 hour.

After an hour, add vinegar and finely chopped garlic, mix and let simmer for another 10 minutes over low heat.

We pack the salad into jars and roll it up for the winter.

Hunter's salad for the winter.

I don’t know why these winter vegetable salads are called that. There are many variations of this salad, now we will look at one of the bottom.

“Hunter” salad

This salad is very tasty and sells out at the beginning of winter, this year we will make more))) We are preparing a “Hunter” salad for the winter with cabbage, tomatoes, cucumbers, onions, carrots and bell pepper– as you can see, the list of ingredients is impressive.

We will need:

• Tomatoes - 3 kg;
• Cucumbers - 1 kg;
• Cabbage - 1 kg;
• Carrots - 1 kg;
• Onions - 1 kg;
• Bell pepper - 1 kg;
• Salt - 90 g;
• Sugar - 1 glass;
• Vegetable oil - 250 g;
• Black peppercorns - 8 pcs;
• Bay leaf - 5 pcs;
• Vinegar (9%) - 120 ml.

The result is approximately 7 liters of finished product.

Cut off both ends of the cucumbers and cut them into half rings approximately 4 mm thick. Cut the onion into half rings or quarter rings. As usual.

Cut the tomatoes in half, remove the stem attachment point and cut into slices.

Cut the bell pepper in half lengthwise, remove the seeds and membranes. Rinse to remove any stuck seeds. Cut the pepper into strips.

Shred the cabbage into short pieces, not too thin.

Cut the carrots into strips.

Place all prepared vegetables into a wide, large saucepan with a thick bottom.

Add salt, sugar, bay leaf, peppercorns, vegetable oil and vinegar. Mix everything thoroughly.

Place the pan on the fire and cover with a lid. Over medium heat, stirring occasionally, bring the contents to a boil. Then reduce the heat to minimum and cook over low heat under the lid for 20 minutes.

Wash jars and lids thoroughly in water with added baking soda. We sterilize the jars (in a way convenient for you), and boil the lids for 4-5 minutes. Place the finished hot salad into sterilized jars, immediately cover with lids and seal tightly.

Turn the jars of salad upside down and wrap them up. Let the salad sit for about a day until it cools completely.

That's all, then we enjoy the amazing taste of summer salad in winter.

Sauteed eggplant for the winter.

Preserving sautéed blueberries for the winter will not take you much time, since the portion is small. And the result will certainly please you: eggplant sauté for the winter turns out very tasty, juicy, and will certainly decorate your home menu in winter. In addition, we will prepare eggplant sauté for the winter without sterilization, which makes the recipe for blueberry sauté for the winter even more interesting and attractive.

sauteed eggplant for the winter

Ingredients:

• Eggplants - 1 kg;
• Bell pepper - 1 kg;
• Tomatoes - 1 kg;
• Onion - 0.5 kg;
• Sugar - 3 tablespoons;
• Salt - 1 tablespoon;
• Vinegar (9%) - 50 ml;
• Vegetable oil - 200 g.

All hard vegetables For our saute you need to coarsely chop: onion into half rings or quarter rings, bell peppers and eggplants into randomly large pieces. Here you can cut everything as you wish.

Pour vegetable oil into the pan in which we will cook our eggplant sauté, pour in the prepared peppers and onions and place on the stove.

Simmer the peppers and onions over high heat, stirring with a spatula, until the vegetables are soft.

Tomatoes for sautéing need to be grated or chopped in a blender. The main thing is to get a homogeneous tomato puree. We have already done this in the recipe above.

Pour the tomato puree into the pan. Add salt, sugar and mix.

Immediately after the tomatoes, add the eggplants. Stir gently, bring the sauté to a boil, and then cook over very low heat until the eggplant is tender - about 30 minutes.

At the end, add vinegar to the sauté, stir and cook for no more than two minutes.

Place the hot eggplant saute in sterile dry jars.

We roll up the jars with sauté with sterile lids, and turn the lids down to check the tightness of the lids. Leave the jars until they cool completely, then put the sautéed eggplants in the pantry or cellar for storage until winter.

Vegetable salad “Kuban” (video).

This salad is a little similar to the “Hunter” salad, but slightly different. A bright, tasty and aromatic canned salad, it can be added to soups or borscht, served as a snack or side dish, it can be eaten simply with bread - this is a universal preparation.

Well, to make it interesting, just watch the video.

And that's all for us, I hope you liked our salads. Leave comments below, maybe you can offer something of your own, write.

Also join us on Odnoklassniki and support us on our channel in Yandex.Zen.

Bye bye everyone and look forward to seeing you in the next issues.

Winter vegetable salads are simple and tasty. updated: August 27, 2018 by: Subbotin Pavel

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

Winter vegetable salads- This is practically the most common type of preparation 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 detailed video cooking instructions.

You can preserve any vegetables, the main thing is to combine them correctly and in the right proportions. Aromatic herbs and spices will help flavor the vegetables in the jar and make an unusual marinade. In addition to traditional lecho, there are many salad recipes various types and consistency. They are quite simple to prepare, and the products are very affordable in the summer.

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

Nutritionists have proven that constant consumption of beans in any form promotes good health and even lifts your mood. And it’s not surprising, because this legume plant contains everything important for the balanced functioning of our body: healthy carbohydrates, many vitamins, starch. Beans are included in the list of 15 most healthy products! Try to cook dishes based on it more often, and even better, prepare a wonderful preparation for the winter - beans with vegetables in their own juice. You will be able to enjoy the healthiest dish all year round!

like this canned beans can be served just like that, as an appetizer, side dish, or added when preparing to salads, soups, stews, sautés, and so on. There are many ways to preserve beans for the winter; this recipe is simple, plus it has an amazing taste.

You will need:

• 5-6 table. l. – 9% vinegar
• 1.2-1.3 kg – beans (white or red, you can mix)
• 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. Pour beans cold water, leave to stand for 10-12 hours, you can leave it overnight. Drain the water, rinse the beans, boil until fully cooked, but try not to overcook them.

2. Cut the carrots into thin circles, the onion into half rings.

3. Heat the oil in a saucepan and fry the vegetables over maximum heat until soft – about 20 minutes.

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

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

Beans with vegetables in their own juice turn out so delicious that they can even be served on a holiday table. Prepare delicious useful preparations for the winter, bon appetit!

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

Photo: Most delicious salad from vegetables for the winter

Preserving vegetables for the winter is one of the most effective ways to significantly save money on food in the 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 the salad of cucumber, tomato, pepper and onion in almost the same condition as we have it on the table now.

To do this you will need the following ingredients:

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

Preparing the salad is very simple and similar to cutting a regular salad, so all the 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 peppercorn, or across it in circles. Only carrots need attention Special attention so that it decorates the salad. You need to cut it into long and thin strips, like in “ Korean carrots” using a vegetable cutter, which I assume is in any kitchen. Lastly, cut the dill and parsley.

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

Such proportions of salad usually require nine and sometimes ten half-liter jars, which must be prepared in advance. They must be thoroughly washed and steamed. The lids for this salad can be either plastic suction lids or classic iron ones, which can be rolled up with a machine. The taste of the salad does not change depending on the lid option.

Place the marinated salad on medium heat and bring to a boil. Distribute the entire mass into prepared jars and seal with lids. If the jars were rolled up with iron lids, then we turn the jars over, and if with plastic ones, then we put them vertically and wrap them in a warm blanket until they cool completely.

This salad is stored not only in the cellar, but also in any cool place in the apartment. Moreover, without changing the taste at all throughout the entire storage period. So it is very important to close as many jars as possible for such a salad, it will always come in handy.

Video: Canning for the winter.

Salad with eggplants and peppers for the winter.

To prepare this dish, you first need to wash 1 kg of eggplant, bell pepper, zucchini and carrots. It is optimal to leave these vegetables in for a couple of hours. cold water to make it easier to remove all contaminants. Vegetables need to be cut into thin half rings, peppers must first be pitted, and carrots must be coarsely grated. All vegetables are placed in a deep pan, sprinkled with a small amount of chopped parsley and dill on top.

A thick sauce for this dish is prepared separately. For it, you need to peel and grind 2 kg of ripe red tomatoes using 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 mix 300 grams of vegetable oil with 150 grams of granulated sugar and 50 grams of salt. Seasonings are also added there to taste, you can use chopped garlic, allspice, coriander, black pepper. The mixture is sent to the remaining ingredients, everything is mixed and simmered over low heat for 50-60 minutes. The finished salad is placed in small jars and rolled up for long-term storage.

Video.

Cauliflower salad for the winter.

This dish is easy to prepare, but quite unusual as a winter preparation. To prepare, you first need to wash and peel 2 kg of cauliflower; it is cut into small, neat pieces. 300 grams of bell pepper are cut in the same way. Tomatoes in an amount of about 1 kg are crushed using a blender, while the peels do not need to be removed from them; if necessary, pass through the blender 2-3 times.

All vegetables are combined and simmered on low heat for 15 minutes. Separately, prepare a dressing 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 held on fire for another 15-20 minutes. The finished salad is distributed into jars and sent to a cool place.

Video.

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

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

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

Such a tasty side dish does not require additional food additions, unless it is hot boiled potatoes.

Ingredients needed to prepare pickled spicy cabbage with carrots and sour apples:

1. White cabbage – 3 kg

2. Fresh carrots – 800 g

3. Sour apples – 1 kg

4. Garlic – 150 g

5. Granulated sugar – 250 gr

6. Vegetable or olive oil – 250 g

7. Ground red pepper – 10 g

8. Allspice – 10 peas

9. Bitter black pepper – 10 peas

10. Bay leaves – 6 pcs.

11. Fine iodized salt – 100 g

12. Apple vinegar – 100 g

13. Mineral water, always without gas – 1 l

14. Enameled bowl – 3 pcs.

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

1. Wash the cabbage, remove damaged and diseased leaves. Cut the stalk from the cabbage. Chop the cabbage finely. Place in prepared enamel bowl.

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

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

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

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

6. Place cabbage, garlic, carrots and apples prepared for cooking into a large enamel pan with a capacity of five liters. Mix all products thoroughly. Pour hot boiling marinade over them and leave to cool at room temperature.

7. If desired, the person cooking can transfer the pickled spicy cabbage with carrots prepared according to this recipe into sterilized glass jars and cover with lids, or leave them in the pan and place them in the refrigerator. The cabbage can be eaten the next day after it has been chilled in the refrigerator for a day.

Video. Very tasty recipe.

Salads for the winter from sweet peppers.

What could be tastier than regular and aromatic lecho in winter? Yes, practically nothing. Preparing any salad for the winter with the addition of sweet peppers is already amazing and delicious dish both separately and as a side dish to main dishes.

The fastest and easiest recipe for lecho for the winter.

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

1) 3 kg of sweet fleshy pepper (it is advisable to take a square-shaped pepper)

2) 3 kg of ripe juicy tomatoes

3) 2 kg of onions

7) Allspice and black pepper

8) Bay leaf

9) Sunflower oil

Preparing the salad is quite quick, so it is best to prepare jars in advance in which the wonderful salad will be stored.

Wash and cut 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, the size you like. If there are onion lovers, you can cut it into large rings, but if the onion is needed only for taste, you need to cut it into half rings.

Place the tomatoes in a saucepan and place on low heat, then add Bell pepper and onions. Mix everything and turn up the heat; as soon as the vegetable mixture boils, turn down the heat and add salt, sugar, and 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.

Place the lecho into jars and roll up.

This salad does not specifically indicate required amount sugar, salt, oil and vinegar. All this is deliberate, as each person likes a certain taste, some like more sugar, some less vinegar or oil, so these ingredients must be added according to your own taste.

Honey is often added to this salad instead of sugar, resulting in a tender and aromatic salad with bell pepper.

Video: Recipe for delicious lecho for the winter.

Recipe: Sweet pepper adjika photo

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

To prepare you will need:

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

2) 500 g garlic

3) 250 grams of hot red pepper

4) 16 tablespoons of sugar

5) A glass of vinegar

Of course, the ingredients are quite unusual at first glance, but the result 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.

Wash the pepper, then remove all the stems and seeds and grind in a meat grinder along with the peeled garlic. If you want to add hot pepper to the meat grinder.

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

Video.

Bell pepper salad “Traffic light” for the winter.

To please yourself and surprise your household, you can and even need to prepare the “Traffic Light” salad. It's 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) Onion 1 kg

9) Sunflower oil 300-400 grams

Wash and peel all peppers, removing seeds. Then cut, you can into rings or half rings, but for effectiveness 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 simmer for 10-15 minutes over low heat. Once the onion becomes translucent, add oil, sugar, vinegar and salt. Boil for another 5 minutes and roll into sterilized jars.

This salad can be eaten as a separate dish, added to soups, or used as a side dish for 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 last all winter.

Pepper salad can have various additional ingredients, for example, cabbage, then it is best to put red or dark green pepper, then the finished salad will look more impressive, since 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 it all at once, so it’s best to process some of it and store it for the winter.

Everyone plants zucchini, or almost everyone. But not everyone knows how to make zucchini preparations.

How can you use zucchini?

There are a lot of varieties of zucchini, but not all of them can be used for the same preparation. For example, when preparing squash caviar, tender zucchini gives a lot of water, so it is better to make baby puree from it, and yellow squash looks beautiful in a marinade and is preserved perfectly in it. It can also be added during the pickling of tomatoes and cucumbers, making a beautiful assortment in a jar.

Different varieties of zucchini can also be prepared in one jar using mustard or horseradish, tomato juice, and you can also make very tasty salads from zucchini. You need to use your imagination to make it happen good marinade– and the squash dish, placed on the table in winter, will become a reminder of summer.

Delicious pickled zucchini for the winter.

This is the simplest recipe: wash the zucchini, cut it beautifully, as you like - into cubes, circles, etc. It’s better to take young zucchini, then you don’t need to peel them, but it’s better to remove the pulp in the very middle. It can be used to prepare caviar. Jars must be sterilized.

The calculation is based on liter jar. So, put the zucchini in, sprinkle with chopped garlic and mustard seeds and pour boiling water over it, then cover with a lid and let the water cool. Drain the water and make the marinade: 1 tablespoon each of salt, sugar, vinegar 9%; If you like it spicier, you can add more vinegar. Boil, add black pepper at the tip of a knife and pour brine over the zucchini preparation, screw on the lid, turn over and wrap. Leave until completely cool.

Video.

It can be made from fried vegetables, or boiled, depending on your preference. For children, it is better, of course, to boil vegetables.

We take everything in equal proportions. If the zucchini is old, it is better to peel off the skin. We pass the vegetables through a blender; it is better to fry them already spinned, then the caviar will be slightly crispy. First we fry the onion, add carrots to it, followed by celery root and bell pepper, and only then the zucchini, it is tender and fries quickly. The last thing to add to the caviar is a tomato, crushed into puree. Here you can experiment: some people like more, and some less, tomatoes in caviar. It is best to cook squash caviar in a casserole, but if you don’t have one, then a frying pan or thick-walled saucepan will do.

Once the caviar is ready, you can add salt and pepper to taste. The best proportion for squash preparation-caviar per liter: a tablespoon of salt, sugar and half a tablespoon of vinegar 9%.

The caviar is placed in sterilized jars, and the jars are placed in a pan of water for further sterilization. You need to sterilize squash caviar half an hour after the water starts boiling.

Next step: screw the lids on the jars completely, turn them over and wrap them until they cool completely.

In winter, zucchini preparations will delight you at the dinner table.

Video. Squash caviar for the winter.

Winter fairy tale salad recipe for the winter mainly consists of ingredients such as beans, rice, cabbage, cucumbers, tomatoes. These products are one of the most favorite products of nutritionists and people who monitor their health and figure. And not in vain, since they contain fiber, which is responsible for metabolism in the body and its acceleration, as well as a large amount of vitamins, necessary for a person. By canning these products all together in the form of a salad, in addition to an appetizing snack, you also acquire a storehouse of vitamins.

This salad recipe is quite simple to prepare. The rice and vegetables included in it make the salad satisfying, but not harmful to your figure with excess fat, since it does not contain a large number of calories.

Products:

• 2.5 kg. tomatoes;
• 4 medium sized onions;
• 5 pieces of carrots;
• 6 bell peppers;
• 12 grams of ground black pepper;
• glass (250 ml) sunflower oil;
• 1.5 cups rice;
• 14 grams of sugar;
• 9 grams of salt;
• 30 ml. wine vinegar.

Winter salad for the winter with rice:

1. Wash and sterilize all jars, lids and products that may be useful for pickling. Clear onion remove the husks and chop into feathers (thin half rings). Cut off the peel of the carrots, cut into strips or grate on a grater with medium-sized holes. Remove the stems and peel from the tomatoes, scald with boiling water, and remove the seeds and substrate from the pepper, and cut into cubes or strips. From an aesthetic point of view, chopping all the ingredients into strips will make the salad look more beautiful on the table. If you don’t want to stand and pore over vegetables, you can simply pass them through a meat grinder.
2. Next, place the onions in a deep, preferably cast iron, dish, lightly sprinkle with oil and fry until golden color stirring frequently with a wooden spatula. Pour carrots into the fried onions, mix and keep on fire for another four minutes. Next add the pepper, and ten minutes later add the tomatoes. Thoroughly mix the contents of the dish and simmer over low heat for forty minutes, remembering to stir.
3. While sautéing the vegetables, prepare the rice. Rinse it with cold water so that there is no white residue left in the water. Pour boiling water over it, cover and leave it to steam for thirty minutes. When the vegetables have ten minutes left to stew, add rice, sugar, pepper, salt and keep on the fire for another fifteen. Turn off the stove, let the salad cool slightly and place it in jars.
4. Place a bowl large enough for the required ingredients with water on the fire, initially covering the bottom with a white cloth. Carefully arrange the salad and simmer for fifteen minutes. Remove the jars of salad from the water and tightly screw on any type of lid (clip, screw-on, etc.).
5. Wipe and place under a thick cloth. After eighteen hours, take the lettuce wraps to storage.

Winter cucumber salad for the winter

Due to the products used in this recipe, the salad turns out very bright and colorful. By preparing it, you will provide yourself with an appetizing dish that will decorate even the festive table.

Compound:

• 500 gr. cabbage;
• 30 gr. granulated sugar;
• 2 onions;
• 4 laurel leaves;
• 4 bell peppers;
• 1 kg. cucumbers;
• 1 head of garlic;
• 4 medium sized tomatoes;
• 100 gr. carrots;
• 20 grams of ground pepper;
• 80 ml. sunflower oil;
• 80 ml. grape vinegar;
• 10 gr. table salt finely ground.

Winter salad for the winter from cucumbers:

1. Remove the top leaves of the cabbage, cut into pieces and set aside the head (we won't need it). Shred it into strips a couple of millimeters thick. Wash and peel the carrots, grate them. We cut clean cucumbers into circles three millimeters thick. Remove the seeds and backing from the pepper and chop into strips. Onion, peeled, cut into rings on the floor, and garlic - very finely.
2. Place all the chopped products in a bowl, add salt and pepper, add sugar, mix and leave for two hours. During this time, do not forget to stir the salad at least a couple of times. Place laurel leaves at the bottom of the jars, then pack the salad on them, and pour oil and vinegar on top.
3. Cover them with plastic caps and shake to distribute the oil evenly throughout the container. As in the recipe described above, sterilize the twists, just be careful, otherwise the food will fry in the oil and twist tightly.
4. Wrap the jars of salad in thick cloth, first placing them on closed lids. After twenty hours of cooling, store in storage.

Winter salad for the winter with beans

This salad is extremely simple to prepare and perfect as original snack. All you need to do is chop, mix and cook the vegetables that are part of this preparation. Having done all this, you will receive a dish with a unique taste and unique juiciness.

Products for salad:

• 1.5 kg. cabbage;
• 750 gr. sweet pepper;
• 5 medium onions;
• 450 gr. white beans;
• 1.6 kg. eggplant;
• 10 grams of pepper powder;
• 1 kilogram of tomatoes;
• 350 gr. carrots;
• 14 grams of table salt;
• 20 grams of granulated sugar;
• 300 ml. sunflower oil;
• 27 ml. fruit vinegar.

Winter salad with beans for the winter:

1. Since beans will take the longest to cook out of the entire recipe, let’s start with them. We rinse it and fill it with water in proportions of one to two (beans to water). We leave it overnight, and in the morning, after changing the water to fresh, cook it, but remove it from the heat a little before it is ready.
2. Chop the cabbage heads, prematurely washed and cleared of damaged leaves, into strips. Peel the carrots and pass through a grater. Remove the seeds and stem of the pepper and cut into strips. Scald the tomatoes with boiling water and grind in a meat grinder. Peel the eggplants and chop them into thin (a couple of millimeters) rings, and chop the onion into feathers.
3. To prepare the marinade, mix oil with vinegar, sugar, salt and other seasonings. Pour the marinade into a deep cauldron, add all the chopped vegetables and simmer over low heat for seventy minutes, stirring thoroughly to avoid burning. Then add the beans and cook for another half hour.
4. Place the salad in sterile jars. Disinfect the pickling in a steam bath and close the lids. Place them under a thick cloth to cool for twenty-seven hours, and then put them in storage.

Winter salad with rice for the winter

This salad has a rich Orange color. In addition to eating salad as a separate snack, it can be added to soups as a dressing, which will reduce its preparation time.

What ingredients will you need for this pickling:

• 1 medium sized head of cabbage;
• 2.5 kg. tomatoes;
• 4 pieces of sweet pepper;
• 2 carrots;
• 40 gr. table salt;
• 2 heads of garlic;
• 45 grams of sugar;
• 4 tablespoons fruit vinegar;
• 115 milliliters of sunflower oil;
• a glass (250 g) of rice;
• 4 laurel leaves;
• 4 peas of allspice;
• 3 grams of black pepper.

Winter salad with rice for the winter:

1. Wash all the products from the list above, and disinfect the containers in a way that is comfortable for you. Cut the cabbage, cleared of dry and damaged leaves, into thin strips, also grate the peeled carrots and chop the garlic into small pieces. Remove the skins from the tomatoes by pouring boiling water over them and grind in a meat grinder or grater until pureed. Cut out the seeds, core and chop the pepper into strips.
2. Rinse the rice and cook, removing from heat until completely cooked. Pour in cast iron cauldron butter and tomato puree, boil lightly, and then add all the vegetables and ingredients from the recipe. Simmer over low heat for forty minutes, stirring thoroughly and often.
3. Place the infused salad into jars (you can stir it before doing this), sterilize and screw the lids on tightly. Wrap the prepared jars of twists with towels, and after twenty-five hours put them in storage.

Tomato and cabbage salad

This salad is prominent representative among his fellows. Bright, rich taste qualities and shades that make it stand out among the whole variety of salads.

Ingredients:

• 1 medium head of cabbage;
• 2 kilograms of tomatoes;
• 40 grams of mustard;
• 2 onions;
• 2 medium sized carrots;
• 13 grams of salt;
• 2 heads of garlic.

Brine:

• 1 liter of distilled water;
• 17 ml. 9% grape vinegar;
• 4 tablespoons table salt;
• 180 ml. sunflower oil;
• 3 laurel leaves;
• 1/2 teaspoon chili pepper;
• 70 grams of granulated sugar.

Winter cabbage salad for the winter:

1. Rinse the necessary products and disinfect containers and containers. Clear upper leaves cabbage and chop into strips, peel and grate the carrots, and finely chop the peeled garlic. Remove the skin from the tomatoes, to do this, keep them in boiling water and cut into half rings. Cut the clean and peeled onions into small cubes. Place these products in a bowl, add mustard and salt, stir and leave for twenty-seven minutes. Then pack the salad into jars.
2. Place the ingredients for the marinade in any deep container and boil for fourteen minutes. Pour the contents of this dish into the containers with the preparations. Disinfect the twists using the example of the first recipe and carefully tighten the lids.
3. Place the workpieces under a warm cloth for fourteen hours, then put them in a cold and dry place.

In addition to the unforgettable taste, winter eggplant salads for the winter contain many vitamins that are so necessary for our body. By preparing winter preparations of cucumber salads according to the recipes described above, you will acquire excellent and satisfying preparations that are good as a side dish for main courses and as individual appetizers.

Many of us remember those times when canning salads was one of the few ways to preserve the taste of your favorite vegetables, so that your family could enjoy a delicious snack during the harsh Russian winters. Years go by, times change, and young housewives increasingly prefer frozen vegetables, but real modern housewives We always make various salads for the winter to make life easier in the kitchen.

After all, you must admit that when you prepare the first and second, there is not always enough time to prepare the salad. And so, open a jar of pepper salad or eggplant salad, and a complete lunch is ready! Dear friends, I bring to your attention delicious salads for the winter, which I have been preparing for many years. All recipes have been personally tested by me and tested by my friends.

Here they will be presented as soviet recipes, which my mother and grandmother use, and modern recipes preserving salads for the winter. If you have your own interesting recipes salads for the winter, please tell us about them in the comments.

"Moscow" salad for the winter from vegetables

I wrote how to prepare a “Moscow” salad for the winter from vegetables.

Salad with cabbage and apples for the winter

Cabbage, carrots, onions, peppers, tomatoes and apples - these ingredients go well together to create a delicious and beautiful salad. I’ll tell you even more - you can close this salad with cabbage and apples for the winter. Believe me, this preservation will pleasantly surprise all vegetable lovers. The salad can be served as an appetizer, or can be used as a side dish - it goes well with any meat dish. How to cook, see.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization - delicious home preparation, easy to prepare and accessible to everyone. This recipe doesn't require much time. You just need to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. How to cook, see.

Winter vegetable salad “Galya”

We are preparing a very tasty vegetable salad for the winter. Thanks to a large number preserved vegetables turn out very juicy and aromatic. It goes well with main courses of meat, poultry or fish. The vegetable appetizer will be an excellent addition to side dishes of potatoes, rice or pasta. Let's see how to cook.

Winter cucumber salad “Lady fingers”

This recipe has many advantages. Firstly, this cucumber salad for winter turns out to be very tasty. Secondly, it is prepared very simply and relatively quickly. Thirdly, not only medium-sized cucumbers, which are usually canned, are suitable for it: you can make such a salad from overgrown cucumbers for the winter. And fourthly, this preparation has a very beautiful and delicate name - “Lady fingers” (due to the shape of the cucumbers). How to prepare winter cucumber salad “Lady fingers”, see.

Vegetable salad for the winter in Kuban style

This time I want to introduce you to a vegetable salad for the winter with eggplants and zucchini, as well as peppers and tomatoes. As you understand, this combination of ingredients is simply doomed to success! By the way, this preservation is called a vegetable salad for the winter in Kuban: that’s how it was written in my mother’s cookbook. So this recipe was tested in our family many years ago and is loved by everyone. Let's see how to cook.

Zucchini and cucumber salad with chilli ketchup

I present to your attention new salad of zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the “golden mean” in the recipe and added vegetables 50/50. The recipe for zucchini and cucumber salad is quite simple, but in order for cucumbers and zucchini to finished form turned out crispy, you need to tinker with sterilizing the jars with the preparations. See recipe with photo.

Bell pepper salad for the winter with carrots

I really love simple canning - when the ingredients are available, and the cooking process itself is quite easy, and the end result is tasty and very appetizing. The recipe for bell pepper salad for the winter with carrots, which I want to tell you about, is just like that. It’s truly a pleasure to prepare – without sterilization, simply and quickly. See recipe with photo

Cabbage salad for the winter “Ryzhik”

A simple and tasty winter salad made from Ryzhik cabbage (without sterilization) will appeal to all fans of winter preparations. Recipe with step by step photos you can see .

Tell me, do you close cucumber salad for the winter? I really like this idea: open the jar and you have an excellent snack or delicious side dish. There are quite a lot of recipes for such preservation, but this year I decided to start with a salad of cucumbers, onions and dill for the winter with the funny name “Gulliver”.

I really liked that the process is simple, and although the cucumbers need to infuse for 3.5 hours, all other steps do not require much time. In addition, this cucumber and onion salad for the winter is without sterilization, which also greatly simplifies the recipe. You can see how to prepare a cucumber salad for the winter with “Gulliver” onions.

Zucchini salad for the winter with tomato paste and garlic

If you like simple blanks zucchini for the winter, then you will certainly like my winter zucchini salad with tomato paste and garlic. The beauty of this winter zucchini salad recipe lies in its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

Eggplant salad for the winter with rice

Let's prepare an eggplant salad for the winter with rice, and the company of proud eggplants and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. This winter salad with rice and eggplant is an excellent appetizer and a complete vegetable dish. Especially a winter eggplant salad for the winter with rice will be relevant during Lent: you just need to heat the contents of the jar and a hearty lunch is ready! Recipe with photo.

The famous “Latgale” cucumber salad for the winter

If you need a simple and tasty recipe for cucumber and onion salad for the winter, then be sure to pay attention to this “Latgale” cucumber salad. There will be nothing unusual in the preparation itself; everything is quite simple and quick. The only point: the marinade for this Latgalian cucumber salad includes coriander. This spice gives the salad a special taste, highlighting the main ingredients very well. You can see the recipe with photos.

If you are looking light salad cucumbers for the winter, then this recipe is exactly what you need! Marinated cucumber salad for the winter with bell peppers, carrots and onions will satisfy even the most sophisticated fans of seasonal preserved cucumbers. I am sure that this winter cucumber salad in jars will be very popular: it turns out both beautiful and very tasty. Look at the recipe with photos.

Cauliflower salad for the winter with bell peppers and onions

How to prepare cauliflower salad for the winter with bell peppers and onions (recipe with step-by-step photos), I wrote .

Eggplant salad for the winter “Autumn”

You can see how to prepare an “Autumn” eggplant salad for the winter.

Green tomato salad for the winter “Tsvetik seventsvetik”

Recipe for green tomato salad for the winter “Tsvetik seven-flowered”, you can see .

A very tasty and spicy zucchini salad will appeal to all fans of sweet and sour marinades. The zucchini in the salad turns out crispy, despite the fact that they have slightly lost their brightness green color after heat treatment. Recipe with step-by-step photos .

You can see the recipe for the famous Uncle Bens zucchini salad.

Cucumber salad for the winter in Georgian style

I wrote how to prepare a cucumber salad for the winter in Georgian style.

Eggplant salad for the winter “Vkusnotiischa”

I have been using this recipe for eggplant salad for the winter for several years now, and every time I am very pleased with the result. Firstly, I like the way of preparing this blueberry salad - it’s simple and fast enough, there is no sterilization, and preparing the ingredients does not take much time. Secondly, the salad turns out to be very bright and appetizing, so you can safely offer it not only to your family, but also to your guests. See recipe with photo.

Beetroot salad for the winter “Alyonka”

A very tasty and simple beet salad for the winter with a beautiful Russian name “Alenka” will appeal to all fans of not only beets, but also vegetable salads. Check out the recipe .

Winter vegetable salad “Beware, vodka!”

A very simple and tasty winter salad that will appeal to all fans of classic preserves. Simple and convenient proportions, a balanced amount of spices and vinegar make this salad one of the favorite types of preserves among my many relatives. Recipe with step-by-step photos.

The ideal way save great amount various vegetables until the cold weather - these are delicious canned salads for the winter. Canned salads for the winter will decorate not only ordinary dinner table, but will also be a great addition to any holiday. The variety of products that can be used to prepare such salads is incredibly large.

Canning cucumber and tomato salad is a special process. Each jar opened in winter will fill the entire house with summer aromas. It will be unnecessary to talk about the amount of vitamins contained in its composition.

You will need:

• one and a half kg. tomatoes;
• one and a half kg. cucumbers;
• half kg. Luke;
• couple of st. l. vinegar;
• couple of st. l. Sahara;
• couple of st. l. salt.

Canning salads for the winter:

1. All vegetables must be washed and dried so that they are dry.
2. Cucumbers are cut into thin rings.
3. Tomatoes are cut into wedges.
4. The onion is peeled and cut into thin half rings.
5. All prepared vegetables are placed in one container, vinegar and oil are added to them.
6. All components are mixed and left for about a quarter of an hour. During this time, the required amount of juice is released.
7. Jars should be washed using a safe cleaning agent - baking soda. After this, they are dried and sterilized.
8. The salad is carefully placed in the prepared jars.
9. The finished product should be sterilized for ten minutes in a container of water.
10. The salad is rolled up and moved to a cool place until winter.

Tip: it is advisable to use medium-sized vegetables for the salad; they are richer in flavor and it is from them that ideal snacks are created that you cannot tear yourself away from.

Preserved salads for the winter

The process of preparing such delicious and original salad incredibly simple. The most difficult part of this process will be chopping carrots; not everyone has the patience to chop them into thin strips. But the result is worth it.

You will need:

• 1 kg. juicy carrots;
• 1 kg. Luke;
• 10 pieces. sweet pepper;
• one and a half kg. tomatoes;
• 200 gr. a glass of Krasnodar sauce;
• couple of st. l. salt;
• 200 gr. a glass of vegetable oil.

Preserved salads for the winter:

1. The pepper should be washed and carefully removed from it all the seeds and only then cut into small slices.
2. The carrots are also washed, peeled and cut into thin strips.
3. The tomatoes are washed and cut into pieces. The stalk must be removed. If desired, the tomatoes can be crushed to a puree consistency.
4. The onion should be peeled and cut into quarter rings as thin as possible.
5. Without exception, all prepared vegetables are placed in one container. They are accompanied by sauce, butter and of course sugar and salt.
6. In this composition, vegetables are stewed for at least two hours. As they settle, the vegetables should be mixed.
7. The jars are washed using soda and sterilized.
8. The finished salad, while still hot, is placed in jars.
9. All jars are rolled up with lids, be sure to be turned over and covered with a warm blanket.

How to preserve salad for the winter

Such savory snack made from eggplant will be a real find for pepper lovers. The salad turns out to be quite spicy, but at the same time the taste of the vegetables is felt so subtly that you won’t immediately believe that this is canned food and not a fresh product.

You will need:

• 4 kg. young eggplants;
• half kg. tomatoes;
• half kg. sweet pepper;
• 5 large heads of early garlic;
• 5 pieces. hot pepper;
• couple of st. l. salt;
• two hundred gram glass of sugar;
• 200 gr. a glass of vegetable oil;
• two hundred gram glass of vinegar.

Preserve the salad for the winter:

1. Each vegetable is pre-washed and dried.
2. It is necessary to remove the stalks of all eggplants and cut them into thin circles.
3. Sliced ​​eggplants are generously salted and left for about half an hour, this way you can easily get rid of the bitterness characteristic of this product.
4. At the end of this process, the eggplants are washed as thoroughly as possible so that the finished product does not turn out to be too salty.
5. All peppers, both sweet and hot, have all their seeds carefully removed and then chopped.
6. The garlic must be peeled from the existing husk so that each clove is separated.
7. The tomatoes are immersed in boiling water for a couple of minutes, after which they are immediately doused with cold water.
8. After contrast treatment, the skin is removed from the tomatoes without any effort.
9. Using a meat grinder, not only tomatoes are chopped, but also garlic and peppers.
10. The tomato-pepper mixture is salted, sugar, oil and vinegar are added to it.
11. The eggplants are transferred to a saucepan and poured with the prepared mixture.
12. In full, the vegetables are stewed for about half an hour.
13. To wash the jars, you should use soda, after which they must be subjected to mandatory sterilization.
14. The salad, which has not yet cooled down, is placed in jars and immediately covered with lids.

Preserving salads for the winter recipes

A gloomy and cold day can only be brightened up with such a rainbow salad made from zucchini. There is so much color, joy and warmth in it that you even involuntarily begin to breathe with summer ease.

You will need:

• one and a half kg. zucchini;
• 1 kg. sweet pepper (preferably red);
• 1 kg. Luke;
• two hundred gram glass of sugar;
• 1 tbsp. l. salt;
• two hundred gram glass of vinegar;
• a couple of jars of tomato paste;

Salad recipes for winter preservation:

1. The zucchini is washed, dried and cut into compact cubes. The skins should not be peeled off them.
2. The onion is peeled and also cut into cubes.
3. The prepared vegetables are poured into one bowl, salted and infused for a couple of hours. The juice that is formed during the process should be drained.
4. The pepper is thoroughly washed and the seeds are carefully removed. It also needs to be cut into cubes.
5. Mix tomato paste with oil, vinegar, sugar and pepper in a saucepan.
6. The resulting mixture is boiled and cooled.
7. Add chopped and soaked zucchini and onions to the cold mixture. All components must be mixed.
8. The jars are washed using soda and undergo mandatory sterilization.
9. The vegetable mixture is placed in a sterile container, after which it is sterilized for ten minutes.
10. Upon completion of this process, the jars are immediately rolled up and carefully turned over.

Tip: It is not at all necessary to use zucchini to prepare this salad. They can be painlessly replaced with regular zucchini for the final result. The main thing is that they are not overripe. Only small specimens with small, underdeveloped seeds and thin skin should be used.

Preparing salads for winter preservation

This salad is truly versatile. It can be consumed as an independent, complete and satisfying dish. This is incredible delicious snack, which can also be safely spread on bread. This is an amazing gravy for any side dish and a universal soup preparation. You simply cannot do without such a salad in winter. Moreover, cooking it is a sheer pleasure.

You will need:

• 6 two-hundred-gram glasses of beans;
• 1 kg. juicy carrots;
• 1 kg. sweet pepper;
• 1 kg. Luke;
• 3 kg. tomatoes;
• a couple of st. l. salt;
• two hundred gram glass of sugar;
• third 200 gr. glasses of vinegar;
• 200 gr. a glass of vegetable oil.

Delicious home-preserved salads for the winter:

1. The beans are washed and soaked for several hours, after which they are cooked until fully cooked. It is recommended to do this in advance, since boiling beans is a very lengthy process.
2. The onion is peeled and cut into small cubes.
3. Carrots are washed, peeled and chopped using a grater.
4. The prepared onion and carrot components are fried in a pan.
5. The tomatoes are washed and cut into small pieces. After this, they are added to the cooking vegetables.
6. The pepper is washed and all the seeds are carefully removed from it. After this, it is cut into strips and added to the rest of the ingredients.
7. The mixture is salted, vinegar and sugar are added.
8. The final component is beans; after adding them, the salad should be simmered for at least an hour.
9. During this time, the jars are washed using soda and undergo mandatory sterilization.
10. The hot salad is carefully placed in the prepared container and promptly rolled up.
11. It should cool down upside down and wrapped in a warm blanket.

Important! In the case of bean preparations, it is highly not recommended to neglect wrapping already rolled up jars. They simply need additional pasteurization. The subsequent storage of this amazingly tasty and healthy product largely depends on this process.

Canning salads for the winter is a fascinating process, and recipes for canned salads for the winter are simple. Real masterpieces are created from ordinary vegetables, which amazingly give a warm atmosphere to a winter day. Canned salads for the winter go well with side dishes and are often used as appetizers. Once you cook them at least once, you will no longer be able to resist. I would like the bins to have an abundance of all kinds of salads.