Light preparations for the winter salads. Salads for the winter: "Golden recipes

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

Preparations for the winter: vegetable salads

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

Zucchini salad for the winter: a delicious recipe

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

Prepare:

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

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

Vegetable salad with rice

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

You will need:

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

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

Lecho without sterilization with bacon

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

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

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

lazy lecho

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

Prepare:

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

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

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

Salad for the winter of tomatoes and sweet peppers

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

sweet pepper salad

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

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

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

Vegetable salad recipe for the winter

Required:

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

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

Vegetable salad with beans

Required:

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

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

Harvested tomato with herbs

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

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

1. On the bottom of the washed jars, place onion rings, crushed garlic, coarsely chopped parsley, tomatoes in circles, repeat the layers to the top of the container.
2. Boil products for pouring, pour into jars, sterilization: half-liter 7 minutes, liter - 10 minutes, twist.

Sweet pepper for the winter

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

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

Harvesting for the winter of eggplant and tomatoes

tomatoes - 4 kg;

eggplant - 2 kg;

sweet pepper - 14 pods;

hot pepper - 2 pods;

garlic - 200 gr;

sugar - 1 glass;

vegetable oil - 1 glass;

salt - 2 tbsp;

9% vinegar - 8 dessert spoons.

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

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

Eggplant for the winter: the best recipe in oil

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

Beet salad for the winter

This preparation is suitable for adding to borscht, it can be served as a separate appetizer, it tastes somewhat similar to beetroot salad with prunes. The guests ate and were satisfied.

You will need:

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

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

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

Preparations for the winter from vegetables are extremely diverse. Pickles, marinades, all kinds of salads - in the cookbook of every housewife there are many recipes. We offer to replenish your piggy bank with interesting ideas from . All recipes from this collection have been tested by the author, so you can be sure: it will turn out really tasty!

Winter harvesting vegetables with beans without oil

• 1 kg beans in pods,
• 0.5 kg of onions,
• 0.5 kg carrots,
• 2-3 bell peppers
• 1 liter tomato juice or mashed tomatoes
• 3 art. l. Sahara,
• 7–8 st. l. 9% vinegar,
• salt, parsley and ground red pepper to taste.

Cooking:
1. Boil green beans in boiling water for 10–15 minutes.
2. Grind onions and carrots and simmer a little under the lid without oil.
3. Add finely chopped bell pepper and simmer for a few more minutes.
4. Add beans, chopped parsley, all seasonings, pour tomatoes.
5. Simmer over low heat for 15 minutes.
6. Arrange in sterile jars, cool under a blanket. Keep refrigerated.

Recipe I. Lapina

• 1 kg sweet pepper,
• 0.5 kg red tomatoes,
• 0.5 kg fresh cucumbers,
• 0.5 kg of onions,
• 2 tbsp. l. 9% vinegar,
• 2 tbsp. l. vegetable oil,
• 2 tsp Sahara,
• 2 tsp salt,
• 1 PC. bay leaf,
• 2–3 pcs. black pepper.

Cooking:
1. Cut all vegetables and onions into small pieces.
2. Fold in jars, interspersed with spices, sugar and salt, pour vinegar and oil. Put in a water bath, cover with lids and pasteurize for 30 minutes.
3. Roll up. Store in a cool place.

Salad with rice for the winter

• 1 kg sweet pepper
• 3 kg of red tomatoes (can be replaced with tomato paste - 200–300 g),
• 0.5 kg of onions,
• 0.5 kg carrots,
• 300 g vegetable oil,
• 1 st. l. Sahara,
• 6 tsp salt.

Cooking:
1. Chop everything, put in an enamel pan, add vegetable oil, salt and sugar, bring to a boil and boil for 30 minutes. on a small fire.
2. Wash 1 tbsp. rice and add to vegetable mixture. Continue to cook, stirring, for another 30 minutes.
3. Arrange in sterile jars, roll up and cool under a blanket without turning over the jars.

Note: for greater spiciness, you can add a little vinegar or citric acid to the mixture before arranging it in jars to taste.

Recipe T. Budnikova

• 3 kg red tomatoes
• 1 kg onion,
• 1 kg of bell pepper,
• 1 kg carrots
• 1 st. vegetable oil,
• 1 st. Sahara,
• 1 st. table vinegar (if 6%, and if 9%, then 0.5 tbsp.),
• 3 art. salt.

Cooking:
1. Cut the onion into rings.
2. Cut the pepper into rings.
3. Cut the tomatoes into slices.
4. Grate carrots on a coarse grater.
5. Salt the vegetables, mix everything and leave to infuse for 5-6 hours.
6. Bring to a boil, but do not boil, remove from heat.
7. Add butter and sugar, mix well, bring to a boil, but do not boil, remove from heat.
8. Pour vinegar into the hot mass, mix well and arrange in jars.
9. Roll up and cool, without turning, under the covers. Store in a cool place.

Assorted salad

• 2 kg red tomatoes
• 1 kg onion,
• 1 kg fresh cucumbers,
• 1 st. 9% vinegar,
• 3 art. l. salt,
• 0.5 st. Sahara,
• 2 liters of water (for four liter jars).

Cooking:
1. Cut everything into circles and put in layers in jars.
2. Prepare the brine by boiling water with salt and sugar.
3. Remove brine from heat, add vinegar and stir well.
4. Pour hot brine over salad, cover with lids.
5. Sterilize for 10-15 minutes, roll up. Store in a cool place.

T. Polyanskaya's recipe

• 3 kg beets,
• 1 kg of bell pepper,
• 1 kg onion,
• 1.5 kg red tomatoes,
• 1 pod of hot pepper,
• 3 heads of garlic
• 2 tbsp. l. salt,
• some vegetable oil.

Cooking:
1. Peel raw beets, cut into strips and simmer for 20 minutes. in vegetable oil.
2. At this time, cut the pepper and fry separately in vegetable oil.
3. Cut and fry onions separately.
4. Pass the tomatoes and hot peppers through a meat grinder.
5. Skip the garlic through the garlic.
6. Mix everything together, add salt and boil for 10-15 minutes.
7. Arrange in sterile jars. Keep refrigerated.

Recipe I. Lapina

Autumn joys (Finnish recipe)

• 1 large head of cauliflower,
• 1 st. green beans,
• 1 st. green fresh peas
• 2 large root carrots,
• 1 st. small onion,
• 1 st. small fungi (chanterelles, oil, honey mushrooms, boletus).

Cooking:
1. Disassemble the cauliflower into small heads, grate the carrots on a coarse grater, add the mushrooms.
2. Pour in a large amount of water and simmer until tender.
3. Boil the rest of the vegetables separately in salted water, put in a colander, let the water drain. 4. Lay everything in layers in jars and pour cold marinade over.
5. Roll up. Store in a cool place.

Based on one three-liter jar:

• 7-8 pieces of medium-sized cucumbers,
• 2-3 pieces of brown tomatoes,
• 2-3 sweet peppers
• 1 head of garlic
• 2-3 bulbs
• 3 parsley roots along with herbs,
• 3-4 leaves of celery,
• horseradish root the size of a finger,
• 1 dill umbrella
• head of cabbage weighing no more than 1.5 kg.

Cooking:
1. Cut vegetables and lay in layers (cabbage and dill umbrella on top).
2. Prepare the marinade and pour the hot marinade over the vegetables to the very top of the jar.
3. Sterilize for 20 minutes, roll up. Store in a cool place.

Marinade preparation: In one and a half liters of water, dilute 4 tbsp. l. sugar, 2 tbsp. l. salt, bring to a boil, remove from heat, pour half a glass of 9% vinegar.

M.Turkina's recipe

It is hard to imagine a family menu in the winter season without delicious canned salads. 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 salad recipes for the winter in jars allow you to prepare almost any salad for the winter without much hassle. In terms of canning, modern housewives are much more fortunate than our mothers and grandmothers.

After all, we have electric meat grinders, blenders, multicookers and ... salads for the winter - the most delicious recipes with photos. It is thanks to detailed recipes with step-by-step photos that the preservation of salads for the winter from vegetables ceases to be a complicated sacrament of conservation, 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 winter zucchini salad with rice is being prepared 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, you opened a jar in winter - and a nutritious and tasty dish is ready. 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 most delicious eggplants, fragrant 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. Such a salad will look great on the festive table and will always help you out on weekdays. And cooking it is easy and simple. …

Salad for the winter from vegetables "Summer Miracle"

I want to tell you how to cook a salad for the winter from vegetables with cabbage. This is 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 .

Today I am writing what are the most delicious salads for the winter can be preserved. This is an eggplant salad, a 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 into the jars (about 100 ml) and heat in the microwave for 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.
• sweet pepper - 10 pcs.
• 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. Chop hot pepper 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
• red bell pepper - 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 a very tasty 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 enameled dishes. 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 you have a grater with the right attachment, 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. Lay the cabbage on top.

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 - a three-liter jar of 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 float on top with 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. In finished form, 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. It is better to soak the beans in cold water overnight, and in the morning cook them 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 different cucumber salads 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 them on a towel and wrap them in a warm blanket. Leave to cool for 12 hours. And get a delicious salad that can be a side dish.

In contact with

Vegetable salads for the winter- This is one of the most common types of blanks. You can cook them from cucumbers, tomatoes, eggplant, sweet peppers, carrots, etc. Assorted salads are also very tasty. Let's look at detailed recipes for preparing winter vegetable salads.

Salads for the winter from vegetables recipes

Green tomato salad "Hunter".

Ingredients:

Cucumbers, green tomatoes - 200 g each
- Bulgarian pepper - 200 g
- onion bulb
- white cabbage - 320 g
- carrot - 120 g
- clove of garlic
- dill, parsley
- vinegar essence - ½ tablespoon
- salt
- vegetable oil

Cooking:

1. Rinse and peel vegetables.
2. Cut the carrot into strips, finely chop the onion.
3. Cut the peeled pepper into small cubes.
4. Peel the cucumbers, cut into large strips.
5. Cut green tomatoes into cubes, chop cabbage, add crushed garlic, salt, leave for an hour, heat without boiling.
6. Transfer the salad to a sterile container, sterilizing them for a couple.

7. Salad "Hunter" roll up, wrap, upside down, let cool.

Prepare also.

Tomato, sweet pepper and eggplant salad.

Ingredients:

Onion, sweet pepper, eggplant - 3 each
- tomato - 3 pieces
- a tablespoon of vinegar
- a teaspoon of salt
- a tablespoon of sugar
- sunflower oil (refined) - 75 ml

Cooking:

1. Rinse the eggplant fruits thoroughly, cut off the stem, cut into circles.
2. Cut the washed tomatoes into 4 parts.
3. Peel the onion, wash, cut into half rings.
4. Rinse the pepper well, remove the seeds, cut into not very thin strips.
5. At the bottom of the bowl, pour 70 ml of oil, a tablespoon of vinegar, add sugar, a teaspoon of salt. Lay out the vegetables in layers.
6. Place the container on low heat, cover with a lid, cook for 40 minutes, mix the vegetable salad from time to time.
7. Rinse jars with soda, sterilize with lids.

8. Put the hot vegetable salad in jars, cover with a blanket until it cools.

And how do you like this?

Vegetable salad "Ukrainian".

Ingredients:

Sweet pepper - 1.5 kilograms
- sugar - 125 g
- salt - 65 g
- carrot - 1 kilogram
- onion - 820 g
- tomatoes - 2 kilograms

- vinegar - 120 g
- cloves, bay leaf - 10 pieces each

Cooking:

1. Cut the tomatoes into slices, grate the carrots, cut the pepper into strips, cut the onion into half rings.
2. Stir the prepared vegetables, add vinegar, oil, sugar, salt.
3. Transfer the vegetables to a saucepan, heat over low heat, put in sterile jars.
4. Put spices in advance in each jar: cloves, pepper, bay leaf.

5. Cover the jars with lids, sterilize, roll up, cool upside down.

Salad with cucumbers and dill

Ingredients:

Cucumbers - 5 kilograms
- green dill - 220 g
- onion - one kilogram
- vinegar, sugar - 200 g each
- sunflower oil - one glass
- salt - four tablespoons

Cooking:

1. Rinse crispy cucumbers, cut into slices.
2. Add onion, chopped green dill.
3. Add vinegar, vegetable oil, stir.
4. Boil water with salt and sugar separately.
5. Add brine to cucumbers, stir, put in half-liter jars, sterilize for ten minutes, seal tightly, cool upside down.

How about you.

Delicious salads for the winter from vegetables

Summer salad for the winter.

Ingredients:

Sweet pepper
- cucumbers
- tomatoes
- ground black pepper
- a teaspoon of salt
- vinegar - a couple of tablespoons
- sugar - two teaspoons

Cooking:

1. Put the vegetables in clean jars with a capacity of one liter, add vinegar, salt, sugar, pour water to cover the vegetables.
2. Cover the salad with seaming lids, sterilize for 15 minutes after boiling.
3. Take out the jars, seal tightly, turn over, wrap them up so that they warm up.

You will also like it.

Zucchini-apple salad

Ingredients:

Zucchini - 4 kilograms
- boiling water - 550 ml
- tomato paste, vegetable oil - 320 g each
- sugar - 200 g
- salt - 120 g
- grated garlic - half a glass
- black peppercorns, cloves - 5 pieces each
- bay leaf - 10 pieces

Sour apple - 6 pieces

Cooking:

1. Cut zucchini with apples into strips or grate.
2. Dilute tomato paste with boiling water, add salt, laurel, oil, cloves, sugar, mix, put zucchini with apples, boil for twenty minutes, put garlic, simmer for 10 minutes.
3. Put the boiled salad into a sterile container, roll it up.

It turns out very tasty and

Salad with onions, carrots, eggplant without vinegar.

Ingredients:

Eggplant - 3 kilograms
- carrots with sweet pepper - one kilogram each
- onion - 755 g
- tomatoes - 1.5 kilograms
- vegetable oil - 420 ml

Cooking:

1. Eggplants, carrots, onions, bell peppers cut into medium-sized pieces, fry in a cauldron with vegetable oil.
2. Pour in the tomato juice, simmer for 40 minutes, put it still hot in sterile jars.

How about you?

Salad with brown tomatoes.

Ingredients:

Tomato juice - 2.5 liters
- onion - 2 kilograms
- grated carrot - 1.5 kilograms
- sugar, vegetable oil - 200 g each
- salt - 120 g

Cooking:

1. Pour tomato juice into a saucepan, add salt, sugar, butter, boil, put grated carrot, boil for 10 minutes, add chopped onion, stew, add sweet pepper, stew for 10 minutes.
2. Lastly, put the tomatoes, boil for 10 minutes, place in sterile jars, cork with sterile lids.

You will certainly like it.

Vegetable salad with rice.

Ingredients:

Salt - a tablespoon
- sunflower oil - 520 ml
- sugar - one glass
- tomatoes - 3 kilograms
- sweet pepper, onion, carrot - 1 kilogram each
- round rice - 220 g

Cooking:

1. In a meat grinder, twist the tomatoes with carrots.
2. Cut sweet peppers with onions.
3. Rinse the rice.
4. Pour oil into an enameled pan, add salt, sugar, put rice and all vegetables, boil, boil over low heat, stirring occasionally.

5. Put the hot salad in jars.

How about you?

Vegetable salad with beans.

Ingredients:

Tomatoes - one kilogram
- vegetable oil - 520 g
- sweet pepper, onion, carrot
- white beans - 3 cups
- spices
- salt - a tablespoon

Cooking:

1. Boil beans until tender.
2. Prepare vegetables, cut.
3. Combine the prepared products, add salt, oil, spices, put on the stove, simmer for two hours over low heat, put in jars, seal with sterile lids.

Salads for the winter from vegetables recipes with photos

Ingredients:

Eggplants, green tomatoes - 3 kilograms each
- yellow sweet pepper
- tomato - 2 pieces
- a head of garlic - 4 pieces
- small hot pepper
- vinegar - one glass
- a tablespoon of salt
- sugar - two tablespoons
- vegetable oil - half a liter

Cooking:

1. Mix vinegar with vegetable oil, salt, sugar, beat, pour into a pan, fry eggplant slices until golden, transfer to an enamel pan.
2. In the same pan, fry the pieces of sweet pepper.
3. Finely chop the hot pepper.
4. Chop the garlic.
5. In sterile jars, lay fresh tomatoes, sweet peppers, garlic, eggplant, and a little hot pepper in layers.
6. Pour the oil mixture from the pan, cover with lids, sterilize for 30 minutes at 100 degrees.
7. Roll up the salad, cool, cover with lids (no need to roll up), sterilize at 100 degrees for half an hour, roll up, cool.

Salad with pepper and cabbage.

Ingredients:

White cabbage, sweet pepper - 1 kilogram each
- green sweet pepper - 520 g
- tomatoes - 1.5 kilograms
- parsley, celery - 50 g each
- vegetable oil - 220 g
- garlic cloves - 8 pieces
- carrot - 820 g
- salt and pepper

Cooking:

1. Grate the beets with carrots, cut the onion and pepper into rings, chop the garlic with herbs, chop the cabbage.
2. Mix everything, salt, pepper, add oil.
3. Arrange the salad in jars, sterilize for one hour at a temperature of 80 degrees, roll up, store for a year.

Salad with green tomatoes and red pepper.

Ingredients:

Green tomatoes, sweet bell pepper - 4 kilograms each
- onion - 2 kilograms
- ground black pepper - a teaspoon
- salt - 0.5 cups
- celery greens - 420 g

Cooking:

1. Wash the pepper, remove the core, blanch for a couple of minutes, cool in cold water, cut into strips.
2. Rinse the tomatoes, cut into thin slices.
3. Also cut the onion into slices.
4. Finely chop the celery.
5. Stir everything, salt, add vinegar, pepper, sugar, put in sterile jars, tamp, sterilize at 100 degrees.

How to cook salads for the winter from vegetables

Salad "Zimushka".

Ingredients:

Carrots, onions - 700 g each
- tomatoes - 1.5 kilograms
- fresh cucumber - 720 g
- fresh cabbage - 700 g
- sweet pepper - 520 g
- vinegar essence - a tablespoon
- vegetable oil - three glasses
- sugar - half a glass
- salt - 0.25 cups
- pepper
- bay leaf - 2 pieces

Cooking:

1. Boil vegetable oil.
2. Grate the carrots, add to the butter, boil for another five minutes.
3. Cut the onion into rings, boil again.
4. Add sugar, cucumber slices, ground pepper, bay leaf. Mix everything, simmer for 40 minutes.

5. Put the hot salad in sterile jars, roll up, turn over.

Salads for the winter from vegetables quickly

Zucchini in the filling.

Ingredients:

Water - one liter
- salt, sugar - 2 tablespoons each
- parsley, celery - 30 g each
- blackcurrant leaves - 10 pieces
- a small pod of hot pepper
- garlic clove - 4 pieces

Cooking:

1. Rinse the fruits of zucchini, cut into pieces.
2. Garlic, pepper, currant leaves, chop greens. Separate half, put in a jar.
3. Prepare the filling from sugar, salt, vinegar and water, boil, pour into jars, sterilize for 15 minutes.

As you can see, there are a lot of recipes for making winter vegetable salads. You will surely find yours!