Winter vegetable salads for the winter. Salads - recipes

Today I am writing what are the most delicious salads for the winter can be preserved. This is eggplant salad, salad with rice and vegetables, green tomatoes, pepper lecho, beetroot salad, cucumber, vegetable ... In general, read the content and choose any recipe you like.

Information for those who make blanks for the first time. Banks for conservation need to be prepared in a certain way. First you need to wash them well with soda. It is better to use a new sponge for washing cans, not the one with which you wash all the dishes. Next, the jars need to be sterilized. Most often this is done over the ferry. You can put the jar on a boiling kettle, you can put a grate on the pan and put the jars upside down on it. It takes about 15 minutes to sterilize the jars, when drops of water begin to flow down the walls and the jar becomes transparent.

The second method of sterilization is in the oven. Banks are placed on the grate in a cold oven, the door is closed. Preheat the oven to 150 degrees and from the moment of heating, keep the jars there for 15 minutes. Can also be sterilized in the microwave. Pour a little water (about 100 ml) into the jars and heat in microwave oven 8 minutes at maximum power. Lids for preservation also need to be washed and boiled for 5 minutes.

Salt in blanks can only be used large stone. In no case do not take iodized and small.

This salad is prepared from different vegetables, it turns out very tasty. He is in first place in our top salads for the winter. The name of the salad is due to the fact that all vegetables are taken in the amount of 10 pieces. In this case, choose medium-sized vegetables.

Ingredients (for 4 l):

• eggplant - 10 pcs.
• onion - 10 pcs.
• Bell pepper- 10 pieces.
• tomatoes - 10 pcs.
• garlic - 10 cloves
• black peppercorns - 10 pcs.
• allspice peas - 5-7 pcs.
• Bay leaf- 3 pcs.
• vinegar 9% - 100 ml
• sugar - 4 tbsp.
• salt - 2 tbsp. topless
• vegetable oil - 200 ml

1. Wash the tomatoes, remove the stalk and cut into slices. The size of the cut does not matter, as the tomatoes need to be ground in a blender or passed through a meat grinder.

2. Cut the eggplant in half across, then in half lengthwise. Cut each piece into wedges and place in a large bowl.

If your eggplants are bitter, then they must first be soaked in salt water for 30 minutes, and then rinsed.

3. Cut the peppers into large squares, and cut the onion into half rings, but large (about 1 cm thick). The garlic is cut into large cubes.

4. Pour vegetable oil into a large container. Put onion, pepper, eggplant and mix a little. Pour the vegetables with tomato puree and mix again.

5. Add salt, sugar, bay leaf, black and allspice to the salad. Cover with a lid and put on the stove to cook. After boiling, cook the salad for 30 minutes, stirring occasionally.

6. 5 minutes before cooking, add garlic and vinegar to the dish, mix. Try the salad for salt and sugar, there is still time to bring the workpiece to taste.

7. When the salad is ready, place it immediately in sterilized jars and roll up with sterile lids. Turn over and let cool. In the cold, these salads for the winter will delight everyone at home.

Salad recipe for the winter with rice and vegetables without sterilization

Salad with rice is also called "Tourist's Breakfast". It may well replace a meal or become a good snack.

Ingredients:

• steamed long-grain rice - 2 tbsp.
• onion - 1 kg
• sweet pepper - 1 kg
• carrots - 1 kg
• tomato juice— 2 l
• hot pepper - 1 pc.
• salt - 1.5 tbsp.
• sugar - 5 tablespoons
• vinegar 9% - 3 tbsp.
• vegetable oil - 300 ml

Salad "Breakfast Tourist" - preparation:

1. Rinse rice until clear water and cook it until half cooked (cook for about 7 minutes after boiling water). Next, rinse the grains well and let the water drain.

2. Grate the carrots on a coarse grater, cut the pepper into strips, and cut the onion into cubes. Hot peppers chop finely.

3. In a large container where you will cook the salad, pour in the vegetable oil and heat it up. Put the carrots in the oil and simmer for 15 minutes, stirring occasionally.

4. Add chopped onions to carrots, mix and simmer for another 15 minutes. Next, pour in the tomato juice, add sugar and salt. Let the mixture boil and cook for another 15 minutes.

5. Next, pour out the peppers (sweet and hot) and cook for another 15 minutes. Next add the rice and cook for the last 10 minutes. 3 minutes before readiness, pour in the vinegar.

6. Lettuce in boiling form should be laid out in sterilized jars and rolled up with sterilized lids. This salad is ready. It turns out delicious, so prepare more immediately.

Green tomato salad for the winter

Green tomato salads for the winter are quite popular. For all lovers of such salads, I offer an excellent recipe for the winter.

Ingredients:

• green tomatoes - 2 kg
• onion - 0.5 kg
• bell pepper red - 0.5 kg
• garlic - 6 cloves
• parsley - bunch
• salt - 1.5 tbsp.
• sugar - 1 tbsp.
• apple cider vinegar 6% - 3 tbsp.
• sunflower oil- 100 ml
• citric acid - 1/4 tsp

Cooking method:

1. Wash and peel vegetables. Pepper cut into long strips. Cut the tomatoes into thin semicircles, onions into thin half rings. Place these vegetables in a large bowl. Add one and a half tablespoons of salt and stir. Cover the bowl with something from dust (film, lid, towel) and leave the vegetables for 12 hours (overnight).

2. Through the night, the vegetables will release juice. Cut the garlic into strips or cubes and add to the salad. Coarsely chop the parsley and put it in the salad too. Pour a tablespoon of sugar, mix and leave the salad to stand for 1 hour.

3. After an hour, you need to squeeze juice from vegetables. You can do this with your hands, or you can put the vegetables in a colander and press down a little with a spoon.

citric acid or lemon juice preserves the color of vegetables, they will remain bright.

5. Mix the salad and you can put it in clean jars (but not sterilized). Pack tightly and cover with clean lids, but do not roll up.

6.Put the jars in the pan to be sterilized. After boiling water, sterilize for 30 minutes, then roll up with a key or tightly tighten the euro-caps. Wrap the preservation "under a fur coat" and let cool. Salads for the winter of green tomatoes are ready, store them in a dark place.

Spicy cauliflower salad with sterilization

This is very delicious salad, the cauliflower turns out to be crispy, not boiled (because the salad does not need to be boiled, but only sterilized), spicy. If you don't like spicy salads, reduce the amount of chili peppers.

Ingredients (for 4.2 liters):

• cauliflower - 3 kg
• carrots - 3 pcs.
• garlic - 4 heads
• red hot pepper - 3 pcs.
• curly parsley - 2 bunches

For brine:

• water - 1.5 l
• sugar - 1 tbsp. (200 ml)
• salt - 3 tbsp.
• allspice peas - 15 pcs.
• vegetable oil - 200 ml
• vinegar 9% - 200 ml

Salads for the winter from cauliflower - preparation:

1. For sourdough cabbage, you will need a container with a wide bottom. It is better to take glass or enamelware. Do not use aluminum, it oxidizes. Wash the parsley and chop not too finely. It is better to take parsley not ordinary, but curly, it will better retain its shape, it will not become sour in brine. Cut the garlic into slices. Put parsley on the bottom of the prepared container, sprinkle with garlic on top.

2. Peel the carrots and cut into thin slices. If there is a grater with desired nozzle, use it. Lay the orange carrot slices next on top of the garlic.

3. Cut the red hot pepper into half rings. There is a lot of pepper in the recipe, so you can reduce the amount if you wish. Spread the pepper over the carrots.

4. Wash the cauliflower and sort into inflorescences. Put the cabbage top layer.

5.Now you need to make a pickle. Boil one and a half liters of water, pour a glass of sugar into it, 3 tablespoons of salt without a slide, allspice peas. Pour in the oil and vinegar, stir to dissolve the sugar and salt crystals. Immediately pour the boiling brine over the cabbage. Cover the salad with a plate and put oppression - three-liter jar with water. Leave the cabbage to ferment for a day.

6. After a day, the salad can be closed in jars. Banks should be washed with soda, lids sterilized. Mix the cabbage with the rest of the ingredients and put into jars, tamping down. Pour in the brine in which the cabbage fermented. Cover jars with lids.

The brine will be cloudy. This is normal, don't worry.

7. For sterilization, put a cloth on the bottom in a wide pan, put the jars with the workpiece. Pour warm water over the shoulders of the jars and put on fire. When the water boils, sterilize the salad for 20 minutes (for 0.7 liter jars).

8. After 20 minutes, remove the jars from boiling water and roll up the lids.

Lecho from bell pepper for the winter

Especially for lovers of sweet pepper, I am writing a very tasty recipe for lecho in tomato.

Ingredients (for 5 l):

• bell pepper (preferably red) - 3 kg
• ripe tomatoes - 2 kg
• onions - 0.5-0.7 kg
• vegetable oil - 120 ml
• salt - 50 gr. (2 tablespoons with a small slide)
• sugar - 100 gr. (0.5 st.)
• vinegar 9% - 50 ml

Salads for the winter with pepper - preparation:

1. It is best to take red pepper for lecho, it is the sweetest and quite ripe. Yellow pepper is also acceptable. But green in lecho can give bitterness. Therefore, if there is only green pepper, it must be poured with boiling water for a minute so that it gives off bitterness. Wash the pepper and cut into large squares.

The cutting method can be any: straws, cubes, and quarters.

2. Wash the tomatoes and cut into arbitrary pieces. Pass the tomatoes through a meat grinder or chop them in a blender.

3. Cut the onion into a small cube. Pour the vegetable oil into the pan, add the onion and put on the fire to sauté. Stir the onion constantly so that it does not burn and turn golden. The onion should become slightly translucent and soften.

The onion is sauteed in oil so that the oil is evenly distributed over the lecho. If oil is poured into tomato sauce, it will remain floating on top of a greasy film.

4. Pour two kilograms of twisted tomatoes into the onion and let the mixture boil. Pour the chopped pepper into the boiling tomatoes. Add sugar and salt, mix and cook for 20 minutes after boiling under a closed lid.

Try pepper. AT ready-made it should not be crispy, but firm.

5. 5 minutes before cooking, add vinegar and stir. Try lecho. Now you can add salt, sugar, vinegar to your liking. After 5 minutes, lay out the lecho in sterilized jars and roll up with sterilized lids. Turn over, cover with a blanket and let cool. It makes a very tasty salad!

The most delicious bean salad recipe

Such a salad will be very satisfying, it can be eaten as an independent dish, as there is a lot of protein in the beans, which saturates well.

Ingredients:

• eggplant - 2 kg
• sweet pepper - 0.5 kg
• carrots - 0.5 kg
• onion - 0.5 kg
• beans - 0.5 kg
• tomatoes - 1.5 kg
• salt - 2 tbsp.
• sugar - 250 gr.
• vinegar - 150 ml
• vegetable oil - 350 ml

How to cook salads with beans and vegetables:

1. Beans take the longest to cook, so you need to start with it. Better beans soak in cold water at night, and in the morning cook it until tender. Cooking time for beans will depend on the variety and quality. This may take 1 hour, or maybe 2. Taste the beans for doneness.

2. Peel carrots, onions and peppers. Grate the carrots on a coarse grater and put in a large saucepan, where you will cook everything. Cut the onion into half rings or quarter rings if it is large. The pieces should not be thin, about 3 mm wide. Pepper cut into cubes. Place the onion and pepper in the pot with the carrots.

3. Put the beans in the next layer in the pan, level them.

4. Cut the eggplant into a medium cube and put in a separate bowl. Salt the eggplant, stir and leave for 15 minutes to release the juice. Squeeze the eggplant with your hands to remove excess liquid. The bitterness will go with it. Eggplants are laid out in the pan with the top layer on the beans, because they are the fastest to cook. Being on top, they will retain their shape.

5. While the eggplant is draining, pass the tomatoes through a meat grinder. Use the smallest grid.

6. Having spread the eggplants on the beans, add sugar and vegetable oil to the salad. And top with tomato puree. You don't need to stir the salad now. Put it on fire and bring to a boil. After boiling, cook the salad for 30 minutes.

7. When the vegetables boil, they can be slightly mixed. Do this carefully, leave the eggplant on top, pry only the vegetables in the lower layers. After 10 minutes, mix the vegetables again, and after 10 minutes, mix again so that the vegetables are evenly distributed over the salad. After half an hour of cooking, look at the degree of readiness of the eggplant. They should change color, darken. The salad should not contain white-fleshed eggplants. If such occur, then boil the salad for another 5 minutes.

8.Salt the salad and add the vinegar. Cook for another 2 minutes and can be laid out in sterile jars. Do not remove the salad from the heat and put it in boiling jars. Then roll up the lids, turn over and wrap until completely cool. It turns out tasty, bright, satisfying.

Korean-style cucumber salad for the winter in jars

I used to write various salads from cucumbers for the winter. Read recipes. This recipe is called Korean Fingers. Such cucumbers are well stored all winter, they are moderately spicy and crispy.

Ingredients (for 5 l):

• cucumbers - 4 kg
• sugar - 1 tbsp. (200 ml)
• salt - 3 tbsp. (without slide)
• vinegar 9% - 1 tbsp. (200 ml)
• sunflower oil - 1 tbsp. (200 ml)
• ground black pepper - 0.5 tbsp.
• garlic - 1 head

Cucumber salads for the winter - preparation:

1. Wash the cucumbers and cut off the edges. Cut small vegetables in half, larger vegetables in quarters.

2. Add a glass of sugar, vinegar and vegetable oil to the cucumbers. Pour in three tablespoons of salt without a slide and squeeze the garlic through a press. Mix the cucumbers well with the additions. It's best to do it by hand. Wear disposable gloves for added convenience.

3. Leave the cucumbers in the marinade for 3 hours. During this time, the cucumbers will release juice.

4. Wash the jars with soda, dry them. Cover the lids with boiling water. Put the cucumbers in clean jars, fill them with the separated brine juice. Cover the jars with lids and place in a large saucepan to sterilize. Line the bottom of the pot with a cloth. Fill jars with water up to shoulder level and put on fire. After boiling water, sterilize the workpiece for 10 minutes (for half-liter jars), 15 minutes (for liter jars) or 20 minutes (for 1.5-liter jars).

It is necessary to sterilize until the moment when the cucumbers begin to change color to olive. If you keep the jars in boiling water, the cucumbers will cook and become soft.

5. Remove the jars from boiling water and immediately roll them up. Turn over and see if the lid is leaking. Wrap with a warm towel or blanket and leave to cool for a day.

Salad with cucumbers and tomatoes without sterilization

This salad consists of many summer vegetables, it turns out super-assorted. Here and carrots, and cabbage, and tomatoes with cucumbers, and peppers with onions. In winter, you open such a jar and immediately salivate from the aroma. Such a preparation, despite the name of the salad, can be eaten with any dish, vegetables are combined with everything. It is not necessary to sterilize the salad in jars, it is boiled a little and placed in jars. But the jars must be sterilized separately, as well as the lids.

Ingredients (for 5 liters):

• tomatoes - 1.5 kg
• cucumbers - 1 kg
• sweet pepper - 4-5 pcs.
• cabbage - 1 kg
• carrots - 1 kg
• onion - 800 gr.
• dill - 2 bunches
• sugar - 5 tablespoons
• salt - 10 tsp
• vegetable oil - 200 ml
• vinegar 9% - 125 ml

Vegetable salads for the winter - cooking:

1. Wash all vegetables well. Cut the tomatoes into slices, cutting out the stalk from them. In this salad, vegetables are cut large enough, no need to grind. To cook vegetables, you need to take a large pot. Put tomatoes in it and put on fire. While the tomatoes are boiling, peel the carrots from the peel, the pepper from the seeds, and the onion from the husk.

2. Cut the pepper into wide strips, about 1 cm long. Cut off the tips of the cucumbers and cut them into circles. Cut the onion into half rings, grate the carrots on a coarse grater, and chop the cabbage. After cutting the cabbage, you need to mash it with your hands so that it becomes softer.

3. Fold all vegetables to the tomatoes and mix the salad. Add sugar, salt, vegetable oil, mix well again.

Take the amount of sugar and salt according to your taste. Better put a little less than the norm first and try what happened. If the tomatoes are sweet, then less sugar is needed.

4. Bring the vegetables to a boil and cook for 15 minutes over low heat, covered, stirring occasionally. Vegetables will release juice and will be stewed in it. Finely chop the dill and add it to the salad 5 minutes before the end of cooking. Also, 3 minutes before the end of cooking, pour in the vinegar.

5. Banks must be sterilized. To sterilize several jars at once, place them in a cold oven on a rack. Turn on the heat to 150 degrees. When the oven is hot, soak the jars in it for 15 minutes. You can also put lids in the oven along with jars. Or sterilize over steam until drops start to flow down the jar (also about 15 minutes). Lids can be boiled for 5 minutes.

6. Dip the ladle with which you will lay out the salad in jars in boiling water. For convenience, you can use a wide funnel for cans. The funnel also needs to be doused with boiling water. So, put the boiling salad in sterilized jars, immediately cover with a hot lid (remove the lid from boiling water with a fork and shake off the water) and roll it up.

7. Turn the jars over, wrap in a blanket until completely cool. This is a delicious summer salad. By the way, you can change the proportions of vegetables or not use any vegetables.

Dressing in borscht with beets

To quickly cook borscht in winter, you can use this summer harvest. It remains only to cook the broth, cabbage and potatoes, the rest of the vegetables are all in this salad. In addition to borscht, this salad can be eaten with cereals, meat and fish dishes.

Ingredients (for 3 l):

• beets - 1 kg
• carrots - 0.5 kg
• onion - 0.5 kg
• tomatoes - 1.5 kg
• salt - 1 tbsp.
• sugar - 0.5 tbsp. (125 ml)
• refined vegetable oil - 125 ml
• vinegar 9% - 1 tbsp.

How to cook salads for the winter with beets:

1. Wash all vegetables. Cut the tomatoes into arbitrary pieces and pass them through a meat grinder.

2. Peel onions, carrots, beets. Cut the onion into thin, translucent half rings. Grate carrots and beets on a coarse grater.

3. Pour the tomatoes into a large saucepan (preferably 8 liters) and heat them a little. Pour all the other chopped vegetables into the tomatoes and bring the salad to a boil. If the pan has a thin bottom, then the fire should be low so that the vegetables do not burn.

4. When the mixture boils, add sugar, salt and sunflower oil to it. Stir, press the vegetables a little with a spoon so that they are covered with a tomato. When the salad boils again, reduce the heat and cook the workpiece for 30 minutes, stirring occasionally.

5. After half an hour, add one tablespoon of vinegar, boil for another 5 minutes with the lid closed and immediately lay out in warm and dry sterilized jars. When putting lettuce in a jar, tamp it down. Top with lettuce liquid. Roll the jars with lids under the machine. If you store in the cellar or in the refrigerator, then you can close it with screw caps.

Sterilize jars and lids while the salad cooks.

6. Turn the jars over, put on a towel and wrap warm blanket. Leave to cool for 12 hours. And get a delicious salad that can be a side dish.

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

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

Salad "Colors of summer"

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

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

Salad "Gatherings"

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

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

Salad "Mosaic"

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

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

Salad "Starry Sky"

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

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

Salad "For a real gourmet"

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

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

Salad "Winter Pleasure" (with beans)

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

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

Salad "Vegetable Tale"

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

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

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

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

Cooking:
Saute chopped onion in vegetable oil until golden color, season with salt, pepper, add sweet pepper cut into thin slices and simmer under the lid for 10-12 minutes. Then add the tomatoes cut into small pieces and simmer until most of liquid will not evaporate. After that, add chopped and fried sausage, chopped garlic to the vegetable mass and simmer for another 10 minutes. Arrange the finished hot lecho in sterilized jars with a capacity of 0.5 l, cover with lids and sterilize the jars for 10-15 minutes. Then roll up the banks.

Salad "Amazing" (with barley)

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

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

Salad "Strong dinner" (with buckwheat)

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

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

Salad "Danube" (with rice)

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

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

Salad "Gold Reserve" (with salted sprat)

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

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

Salad "Cabbage in sauce"

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

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

Salad "Autumn mood"

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

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

Salad "Mushroom picker"

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

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

Sweet pepper salad with sour apples and honey for the winter

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

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

Salad "Charming sourness"

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

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

Salad "In reserve"

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

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

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

Larisa Shuftaykina

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

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

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

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

Zucchini salad for the winter with rice

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

Salad "Hunter" for the winter

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

Zucchini salad for the winter with cabbage, tomatoes and carrots

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

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

Delicious eggplant sauté for the winter

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

Vegetable salad for the winter "Paramonikha"

Barley salad for the winter

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

Zucchini salad for the winter with carrots and onions

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

Bell pepper lecho for the winter with beans

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

Salad for the winter of vegetables "Vegetable Caprice"

Lecho with rice for the winter

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

Georgian cucumbers: a delicious and spicy salad for the winter

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

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

Salad for the winter from vegetables "Freshness"

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

Lecho from cucumbers for the winter (without sterilization)

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

Eggplant salad for the winter "September"

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

Zucchini salad for the winter in Korean

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

Cucumber and bell pepper salad for the winter

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

Salad for the winter from vegetables "Summer Miracle"

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

Green tomato salad for the winter "Vkusnota"

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

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

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

Here they will be presented as Soviet recipes used by my mother and grandmother, as well as modern recipes for preserving salads for the winter. If you have your interesting recipes salads for the winter, please tell us about them in the comments.

"Moscow" salad for the winter of vegetables

How to cook "Moscow" salad for the winter from vegetables, I wrote.

Salad with cabbage and apples for the winter

Cabbage, carrots, onions, peppers, tomatoes and apples - these ingredients go well with each other, and you get a delicious and beautiful salad. I will tell you even more - you can close such a salad with cabbage and apples for the winter. Believe me, this preservation will pleasantly surprise all lovers of vegetables. Salad can be served as an appetizer, or as a side dish - it goes well with any meat dish. See how to cook.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization - delicious homemade, easy to prepare and accessible to everyone. You won't need much time for this recipe. It is only necessary to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. See how to cook.

Vegetable salad for the winter "Galya"

We are preparing a delicious vegetable salad for the winter. Thanks to a large number canned vegetables are very juicy and fragrant. It harmonizes well with second courses of meat, poultry or fish. Vegetable appetizer will be a great addition to side dishes of potatoes, rice or pasta. How to cook, look.

Winter Cucumber Salad "Lady's Fingers"

This recipe has many benefits. Firstly, such a cucumber salad for the winter turns out to be very tasty. Secondly, it is prepared very simply and relatively quickly. Thirdly, not only medium-sized cucumbers, which usually go into conservation, are suitable for him: you can make such a salad from overgrown cucumbers for the winter. And fourthly, this blank has a very beautiful and tender name - "Lady's fingers" (due to the shape of the sliced ​​​​cucumbers). How to cook a winter salad of ladyfingers cucumbers, look.

Vegetable salad for the winter in the Kuban

This time I want to introduce you to a vegetable salad for the winter with eggplant and zucchini, as well as peppers and tomatoes. As you understand, such a combination of ingredients is simply doomed to success! By the way, this is called conservation - vegetable salad for the winter in the Kuban style: that's how it was written in my mother's cookbook. So this recipe was tested in our family many years ago and we all love it very much. See how to cook.

Zucchini and cucumber salad with chilli ketchup

I bring 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 a salad of zucchini and cucumbers is quite simple, but in order for the finished cucumbers and zucchini to turn out crispy, you need to tinker with the sterilization of jars with blanks. See recipe with photo.

Bulgarian pepper salad for the winter with carrots

I really love simple preservation - when the ingredients are available, and the cooking process itself is quite easy, but in the end it turns out tasty and very appetizing. The recipe for bell pepper salad for the winter with carrots, which I want to tell you about, is just that. It is really a pleasure to cook it - without sterilization, simply and quickly. Recipe with photo see

Cabbage salad for the winter "Ryzhik"

A simple and tasty salad for the winter from cabbage "Ryzhik" (without sterilization) will appeal to all fans of winter preparations. You can see the recipe with step by step photos.

Tell me, are you closing cucumber salad for the winter? I really like this idea: I opened a jar - and a great snack or a delicious side dish is ready. There are 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 actions do not require a lot of 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 cook cucumber salad for the winter with Gulliver onions.

Zucchini salad for the winter with tomato paste and garlic

If you like simple blanks for the winter from zucchini, then you will certainly like my zucchini salad for the winter with tomato paste and garlic. The beauty of this winter zucchini salad recipe is 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 eggplant dandies and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. Such a winter salad with rice and eggplant is a great appetizer and a complete vegetable dish. Especially winter eggplant salad for the winter with rice will be relevant in the post: you just need to warm up the contents of the jar and a hearty dinner is ready! Recipe with photo.

The famous "Latgalian" cucumber salad for the winter

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

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

Cauliflower salad for the winter with bell peppers and onions

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

Eggplant salad for the winter "Autumn"

How to cook eggplant salad for the winter "Autumn", you can see.

Salad of green tomatoes for the winter "Flower of seven flowers"

Recipe for green tomato salad for the winter "Flower of Seven Flowers", 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 turn out crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step by step photos .

The recipe for the famous Ankle Bens zucchini salad can be viewed.

Georgian cucumber salad for the winter

How to cook cucumber salad for the winter in Georgian, I wrote.

Eggplant salad for the winter "Vkusnotiischa"

I have been using this eggplant salad recipe for the winter for more than a year, and every time I am very pleased with the result. Firstly, I like the way of preparing such a blue salad - it is simple and fast enough, there is no sterilization, and the preparation of the ingredients does not take much time. Secondly, the salad turns out to be very bright, appetizing, so that it can be safely offered not only to home, but also to guests. See recipe with photo.

Beet salad for the winter "Alenka"

A very tasty and simple beetroot salad for the winter with the beautiful Russian name "Alenka" will appeal to all fans of not only beets, but also vegetable salads. Overlooking the recipe .

Salad for the winter from vegetables "Watch out, vodka!"

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

• 100 g carrots
• 100 g onion
• 100 g apples
• 100 g bell pepper
• 30 g garlic
• 30 g fresh hot pepper
• 50 g tomato paste
• 100 ml vegetable oil
• 70 ml 9% vinegar
• 10-15 g salt
• 100 g sugar
• ground black pepper to taste

Cooking method:

This is one of best recipes canned salads for those who love Tatar cuisine. For its preparation, zucchini must be cut into cubes. Carrots, onions, Bulgarian and hot peppers, apples, peel, chop in a blender or pass through a meat grinder. Add salt, sugar, tomato paste, vinegar, oil to the vegetable mass, mix and put on fire. Simmer after boiling for 20 minutes. Add chopped garlic and ground black pepper, simmer for another 10 minutes. Put the zucchini into the boiling vegetable mass, simmer for 10 minutes, stirring. Arrange the canned salad according to this recipe in sterilized jars, roll up, turn over and wrap until cool.

Salad "Tatar song" with eggplant.

Ingredients:

• • 2 kg eggplant
  • 100 g carrots

• 100 g onion
• 100 g apples
• 100 g bell pepper
• 50 g garlic
• 1 l tomato juice
• 100 ml vegetable oil
• 100 ml 9% vinegar
• 100 g sugar
• 30-50 g salt

Cooking method:

Peel the eggplant, cut into medium cubes, soak in salted water for 20 minutes, then squeeze. Grind apples and other vegetables (except garlic) with a blender or pass through a meat grinder. Add tomato juice, oil, salt, sugar, vinegar to the vegetable mass, bring to a boil, simmer for 15-20 minutes. Add chopped garlic and eggplant, simmer everything together for another 20 minutes. Arrange a delicious canned salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 2 kg tomatoes
• 400 g carrots
• 400 g onion
• 400 g bell pepper
• 150-200 g rice
• 150 ml vegetable oil
• 100-150ml water
• 50 ml 9% vinegar
• 50 g sugar
• 30-50 g salt
• Bay leaf
• ground black pepper to taste

Cooking method:

Boil rice until half cooked. Peel tomatoes, cut into pieces. Cut carrots into strips or grate on a coarse grater. Bulgarian pepper and onion cut into half rings. Pour oil into a saucepan, put the onion and sauté over low heat for 5-7 minutes, do not fry. Add carrots and peppers, simmer for another 5-7 minutes. Put the rice, mix, add the tomatoes and simmer under the lid for 30 minutes at a low boil, add water if necessary. Add salt, sugar, spices, simmer for 5 minutes. Pour in the vinegar, stir. Arrange the hot salad in prepared jars, roll up and wrap until cool.

Ingredients:

• 1 kg cucumbers
• 250 g tomatoes
• 150 g apples
• 150 g carrots
• 150 g onion
• 50-70 g plums
• 20 g garlic
• 20 g fresh hot pepper
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 70-100 g sugar
• 30-50 g salt

Cooking method:

For this recipe for a delicious canned salad, cucumbers need to be cut into slices about 0.5 cm thick. Pass the rest of the vegetables, apples and plums through a meat grinder or chop in a blender. Add salt, sugar, oil to the vegetable mixture, bring to a boil and simmer for 10-15 minutes. Put cucumbers in a boiling mixture, simmer for 10-15 minutes. Pour in the vinegar, simmer for another 5 minutes. Arrange the salad in prepared jars, roll up, turn over and wrap until cool.

These photos show canned salads prepared according to the recipes presented above:

Salad with beans and vegetables.

Ingredients:

• 1 kg tomatoes
• 500 g beans
• 500 g carrots
• 500 g onion
• 500 g bell pepper
• 250 ml vegetable oil
• 30 g salt
• 50 g sugar
• 50 ml 9% vinegar

Cooking method:

To prepare this delicious canned salad, you need to boil the beans until tender. Chop onion, carrot and pepper. Cut the tomatoes into slices, simmer under the lid for 2 minutes, then rub through a sieve. Fry onions and carrots in oil. Add bell pepper, fry for 5 minutes. Add boiled beans and mashed tomatoes, simmer all together over low heat for 30-40 minutes. Add salt, sugar, vinegar, simmer for another 5 minutes. Arrange the hot salad in jars, roll up, turn over and wrap until cool.

Korean vegetable salad.

Ingredients:

• 1 kg cabbage
• 1 kg eggplant
• 100 g carrots
• 100 g garlic
• 20-30 g fresh hot pepper
• 70 ml 9% vinegar
• 100 ml vegetable oil
• 20-30 g salt
• 5-7 g spices for carrots in Korean

Cooking method:

Before canning such a salad, eggplant should be completely blanched in boiling salted water for 3 minutes. Then squeeze under oppression, cut into strips. Shred the cabbage. Grate carrots on a Korean vegetable grater. Pass the garlic through a press. Grind hot pepper. Mix all vegetables, add salt, spices and vinegar. Heat the oil in a frying pan and pour over the vegetables with hot, but not boiling oil, pour in the vinegar, leave to marinate for 2 hours. Then put the salad in sterilized jars. Sterilize jars with a volume of 0.5 l for 15 minutes, 1 l - 20-25 minutes. Roll up, turn over and wrap until cool.

As you can see in the photo, this canned fat looks very appetizing:

STEP #1
STEP #2

STEP #3
STEP #4

STEP #5
STEP #6

Ingredients:

• 1 kg tomatoes
• 300 g beans
• 150 g onion
• 150 g carrots
• 70 ml vegetable oil
• 50 ml 9% vinegar
• salt and ground black pepper to taste

Cooking method:

Pour beans cold water and leave for 5 hours. Then pour fresh water and boil until tender. Peel tomatoes, cut into pieces. Grate carrots on a coarse grater. Finely chop the onion. Heat oil in a saucepan, fry onions and carrots for 7-10 minutes. Add tomatoes and ground black pepper, simmer over moderate heat covered for 10-15 minutes. Put boiled beans in a saucepan, salt, simmer for 20 minutes. Pour in the vinegar, stir and remove from heat. Arrange the prepared canned salad for the winter in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 1.5 kg tomatoes
• 500 g beans
• 500 g carrots
• 500 g bell pepper
• 100 ml vegetable oil
• 70 ml 9% vinegar
• 100 g sugar
• 30 g salt
• ground red and black pepper to taste

Cooking method:

To prepare this one of the most delicious canned salads, the beans need to be boiled until tender. Pass tomatoes, carrots and Bulgarian pepper through a meat grinder. Put the vegetable mass in a saucepan with heated oil, bring to a boil and simmer for 15-20 minutes. Put boiled beans into the boiling mass, add salt, sugar, spices, simmer for another 1 5-20 minutes. Pour in the vinegar, stir, bring to a boil and remove from heat. Arrange the hot salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 1 kg green beans,
• 1 kg tomatoes
• 500 g bell pepper
• 500 g carrots
• 500 g onion
• 100 ml vegetable oil
• 35 ml 9% vinegar
• 30 g salt
• 40 g sugar

Cooking method:

Remove the tails from the beans, cut into slices 3 cm long. Cut the bell pepper into large strips, tomatoes into slices, carrots into circles, onions into half rings. Put all the prepared vegetables in a saucepan, pour in the oil, simmer under the lid for 20 minutes. Add salt, sugar and vinegar, simmer for another 7-10 minutes. Arrange the hot salad of canned vegetables in sterilized jars, roll up, turn over and wrap until completely cooled.

Below is a selection of photos for salad preservation recipes:

Bell pepper salad with vegetables and rice.

Ingredients:

• 1 kg bell pepper
• 500 g onion
• 300-400 g carrots
• 200 g rice
• 1 l tomato juice
• 200 ml vegetable oil
• 50-60 g salt
• 50-60 g sugar

Cooking method:

Cut the bell pepper into strips, onion into cubes, grate the carrots. Pour boiling water over rice for 20 minutes. Fry the onion in oil. Add carrots and bell peppers, simmer for 2 minutes. Pour in tomato juice, add rice, salt and sugar, simmer until rice is cooked, stirring occasionally. Arrange canned vegetable salad in jars, roll up, turn over and wrap until cool.

Bell pepper salad with vegetables.

Ingredients:

• 2.5 kg red bell pepper
• 1 kg carrots
• 1 kg tomatoes
• 1 kg onion
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 100 g sugar
• 45 g salt
• Bay leaf
• black peppercorns

Cooking method:

Cut all the vegetables randomly, add the rest of the ingredients, leave for 8-10 hours. Stir from time to time. Then put the mass on the fire, bring to a boil and simmer for 10 minutes. Put the canned vegetable salad prepared according to this recipe into sterilized jars, cover them with lids and sterilize: jars with a volume of 0.5 l - 10 minutes, 1 l - 15 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

• 1 kg bell pepper
• 1 kg thick plums
• 1 kg apples
• 200 g onion
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 50 g sugar
• 30-40 g salt
• black and allspice to taste

Cooking method:

Cut plums in half, remove pits. Cut the core of the apples, cut into slices. Bulgarian pepper and onion cut into half rings. Combine the prepared products, add salt, sugar, vinegar, vegetable oil, mix and leave for 2 hours to let the juice flow. If there is not enough juice, pour in 100-150 ml of water or apple juice. Put the mass on the fire, add spices, bring to a boil and simmer for 10-15 minutes. Hot salad, canned for the winter according to this recipe, put into sterilized jars, roll up, turn over, wrap until cool.

Ingredients:

• 1 kg bell pepper
• 20 g garlic
• 20 ml apple cider vinegar
• 100 ml vegetable oil
• 10 g salt
• 10 g dried Italian herbs
• ground black pepper

Cooking method:

To preserve the salad for the winter according to this recipe, the pepper must be cleaned of seeds, each cut into 4-6 parts. Combine salt and dried herbs, add half the minced garlic. Put the pepper on a baking sheet, sprinkle with the prepared mixture, pour over with oil, bake in an oven preheated to 100 ° C for 50-60 minutes. Turn over once. Finely chop the remaining garlic. Put hot peppers in a sterilized jar, sprinkle with garlic and ground pepper. Pour hot oil from a baking sheet, pour in a bite and immediately roll up. Wrap until cool. Store in a cool place.

Ingredients:

• 700-800 g bell pepper
• 30 g garlic
• 10 g salt
• 50 g sugar
• 30 g dill greens
• 45 ml 9% vinegar
• vegetable oil for frying

Cooking method:

The products are indicated for a 1 liter jar. Before making such a canned salad, the bell pepper must be thoroughly washed, dried and fried whole in vegetable oil until soft. Place in a sterilized jar, sprinkle with chopped garlic and dill, add salt, sugar and vinegar. Pour boiling water to the top. Banks roll up and wrap until completely cool.

These photos show how salads are preserved for the winter according to the recipes presented above:

STEP #1
STEP #2

STEP #3
STEP #4

STEP #5
STEP #6

STEP #7
STEP #8

Cauliflower salad with vegetables.

Ingredients:

• 500 g cauliflower
• 400 g zucchini
• 250 g tomatoes
• 300 g carrots
• 300 g bell pepper
• 30 g garlic
• 50 ml chili ketchup
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 15-20 g salt
• 30-40 g sugar

Cooking method:

To prepare this one of the best canned salads, cauliflower must be disassembled into inflorescences, rinsed thoroughly. Cut the zucchini into cubes, pepper into strips, grate the carrots. Pass the tomatoes through a meat grinder and boil lightly. Put all prepared vegetables in a saucepan, add vegetable oil, ketchup, salt and sugar, simmer over low heat for 20-25 minutes. Add garlic and vinegar passed through the press, simmer for another 5 minutes. Arrange the hot salad in sterilized jars, roll up, turn over and wrap until cool.

Cauliflower in tomato-vegetable sauce.

Ingredients:

• 2 kg cauliflower
• 1.2 kg tomatoes
• 200 g bell pepper
• 50 g garlic
• 100 g parsley
• 50 g salt
• 100 g sugar
• 100 ml 9% vinegar
• 100 ml vegetable oil

Cooking method:

Disassemble the cabbage into inflorescences, blanch for 2 minutes in boiling salted water (10 g of salt per 1 liter of water). Pass the tomatoes, bell peppers and garlic through a meat grinder or chop with a blender. Put the vegetable mass on the fire, add vegetable oil, salt, sugar, bring to a boil, simmer for 10 minutes. Pour chopped greens, cabbage, pour in vinegar, simmer for 5 minutes. Arrange the cabbage with the marinade in sterilized jars, immediately roll up. Then the jars of homemade canned salad should be turned over and wrapped until cool.

Ingredients:

• 1 kg bell pepper
• 100 g garlic
• 100 ml vegetable oil
• 100 ml 9% vinegar
• 30 g salt
• a pinch of ground black pepper

Cooking method:

Cut the stalks with seeds from the pepper. Prepared pepper wash, dry, fry in hot vegetable oil until soft. Combine vinegar, salt and ground pepper. Dip the fried peppers in the mixture and place in a sterilized jar, sprinkling with chopped garlic. Pour 30 ml of calcined vegetable oil into the jar from above, roll up. Turn the jar over canned blank and wrap until cool.

Ingredients:

• 1.5 kg cabbage
• 1 kg tomatoes
• 500 g red bell pepper
• 500 g carrots
• 500 g onion
• 250 ml vegetable oil
• 40 ml 9% vinegar
• 60 g salt
• 50 g sugar

Cooking method:

To preserve such a salad for the winter, cabbage, bell peppers and onions need to be chopped. Grate carrots on a coarse grater. Cut tomatoes into slices. Combine all vegetables in a saucepan, add the rest of the ingredients, mix, leave for 20 minutes. Then put on fire and bring the mass to a boil. Arrange the hot salad in sterilized jars with a volume of 0.5 l, sterilize for 10-15 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

• 1 kg white cabbage
• 1 kg bell pepper
• 1 kg tomatoes
• 500 g carrots
• 500 g onion
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 50 g salt
• 50 g sugar

Cooking method:

To use this recipe for canning salads, cabbage, bell peppers and onions need to be chopped. Cut tomatoes into slices. Grate carrots. Combine all vegetables, add salt, sugar, vegetable oil and vinegar. Put the salad in sterilized jars, sealing with a spoon, and sterilize: jars with a volume of 0.5 l - 12-15 minutes, 1 l - 20-25 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

• 1 kg cucumbers
• 1 kg firm tomatoes
• 500 g bell pepper
• 500 g onion
• bay leaf and black peppercorns

For marinade:

• 1 liter of water
• 50 g salt
• 50 g sugar
• 50 ml 9% vinegar

Cooking method:

To preserve such a salad for the winter, cucumbers need to be cut into circles, onions and bell peppers - into half rings, tomatoes - into slices. Put vegetables in sterilized jars, add bay leaf and black peppercorns. For the marinade, bring water with salt and sugar to a boil, pour in the vinegar and remove from heat. Pour hot marinade over vegetables. Sterilize jars with a volume of 0.5 l for 7-10 minutes, 1 l - 15-17 minutes. Then roll up, turn over and wrap until cool.

The video "Canned Salads" shows how these appetizers are prepared:

Salad "Winter" without sterilization.

Ingredients:

• 1 kg white cabbage
• 1 kg bell pepper
• 1 kg tomatoes
• 400 g carrots
• 500 g onion
• 30 g salt
• 50 g sugar
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 100 ml water

Cooking method:

For home canning such a salad, cabbage, bell pepper and onion need to be chopped. Cut tomatoes into slices. Grate carrots. Put the vegetables in a saucepan, add vegetable oil, vinegar, sugar, salt, water, mix. Bring to a boil over low heat, simmer for 25-30 minutes, stirring occasionally. Arrange the hot salad in sterilized jars, roll up, turn over and let cool.

Pickled pigeons.

Ingredients:

• 2 kg cabbage
• 1 kg carrots
• 100 g garlic

For marinade:

• 1 liter of water
• 45 g salt
• 100 g sugar
• 60 ml 9% vinegar
• 100 ml vegetable oil
• 1 bay leaf
• 2-3 peas of black and allspice

Cooking method:

Blanch cabbage leaves in boiling water for 2 minutes, cut off thickenings. Grate the carrots, add the garlic passed through the press. Wrap the carrot-garlic filling in cabbage leaves. Stuffed cabbage tightly packed in sterilized jars. For the marinade, bring water with spices, salt, sugar and vegetable oil to a boil. Pour in the vinegar and remove from heat. Pour jars with cabbage rolls with hot marinade and sterilize: jars with a volume of 1 l - 20 minutes, 2 l - 30 minutes. Then roll up, turn over and wrap until cool.