Recipes for winter preparations of vegetables and fruits. Vegetable caviar for the winter

Pickled cucumbers and tomatoes, various assorted vegetables, jam and berry compotes - if all this has become too banal for you, then by all means take a look at this culinary selection. Unusual blanks, such as cucumber jam, carrot cheese, potato starch, prepared at home, simply excite the imagination. You can find these and other, no less interesting and original, preparations for the winter in this section of the site. Having learned how to prepare certain unusual recipes, you will definitely be pleasantly surprised! If you choose step by step recipe with a photo, you can handle the job easily and simply.

The best recipes with photos

The last notes

There are many ways to prepare plums for the winter. I prefer to store plums in freezer. When frozen, the taste, appearance of the product and vitamins are preserved. Frozen plums in syrup are most often used by me for baby food, preparing desserts and drinks. Children who often eat poorly eat this preparation with pleasure.

cucumbers

Choose cucumbers with black pimples for pickling and pickling, since white ones are more suitable for food in fresh. If you grow cucumbers at your dacha, pick them in the morning and immediately start preserving them. These cucumbers don’t even require soaking. They just need to be washed well and cleared of soil.

Cucumbers that were picked from the garden a few hours ago need to be soaked in cold water for a few hours. They will restore their elasticity and regain lost moisture.

We distribute the cucumbers in the jar sideways to each other, but not tightly, do not press them too hard, otherwise they will lose their “crispness”. For the same reason, you should not fill them with boiling brine, whose temperature is above 90 degrees.

Tomatoes

Only tomatoes are used for preservation late varieties. You can salt green, red, pink tomatoes. To preserve tomato juice, take tomatoes that are not fleshy, large and very ripe. And for pickling, on the contrary, they are medium and small in size, meaty and strong to the touch.

Of the spices, tomatoes respond best when preserved to parsley, dill, horseradish, garlic, hot Bell pepper and black peppercorns.

Patissons

It is better to take this vegetable for pickling and pickling of the same size, thin-skinned. We cut off their (squash) stalk with pulp, but no more than one centimeter. It is better to wash the squash with a soft brush in running water. This vegetable does not require soaking. We put small fruits as they are in a jar, and cut large ones into pieces. Squash loves celery (its root), mint leaves, horseradish, parsley, garlic, dill.

Pepper (hot and sweet)

This is a vegetable that, when canned, retains most of its vitamins compared to other vegetables. Red bell peppers are more suitable for pickling. Best used as a seasoning for other vegetable twists hot pepper, and white is most suitable for stuffing. It can be frozen and salted.

From small fish, and not only from it, you can cook great appetizer, which simply flies off the table. These are homemade canned fish, which for some reason are always compared to store-bought ones. Even the names of the recipes always sound something like this... ›

Sauerkraut is perhaps the simplest recipe for preserving this healthy vegetable. When you cook cabbage, almost half of it is destroyed. useful vitamin, like B9 ( folic acid), but during fermentation all the vitamins remain intact and are even added! The amount of vitamin C, for example, increases significantly, reaching 70 mg per 100 g, and vitamin P in sauerkraut is 20 times more than in fresh cabbage. ›

Perhaps none New Year Can't do without tangerines. This is not only a tradition that cannot be changed, but also a great pleasure from contemplating bright, mood-enhancing fruits, and an aroma that instantly immerses us all in the atmosphere New Year's holidays. How I want to prolong all these sensations longer! Anything is possible - cook it tangerine jam! ›

Pumpkin is perfectly stored in its natural, so to speak, form. And everything would be fine, but not everyone has the opportunity to put a dozen or one and a half orange balls for storage in their apartment, so most often city housewives prefer to can the pumpkin. One option for preserving pumpkin for the winter is pumpkin jam. Those who have never tried this jam should at least try brewing a couple of jars of the amber delicacy for experimental purposes. ›

Weld wonderful jam from cones, it’s not at all difficult even for a novice housewife. There are many recipes for its preparation, among them you can choose both simpler and more refined ones. The main thing is to do it correctly, following the technology of the recipe you have chosen and listening to our useful advice. ›

Crispy pickled cucumbers are the dream of every housewife. To achieve the desired result, many of them have to go through the difficult path of trial and error. But in fact, preparing crispy pickled cucumbers for the winter is not at all difficult, you just need to know a few important secrets. ›

Every housewife strives to preserve a maximum of vitamins in vegetables stored for the winter, which will provide such benefits to our body in winter. Pickled garlic is just one way to get both benefits and a wonderful preparation that can be seasoned variety of dishes, serve in addition to meat dishes. ›

Just 20 years ago, only a few people had heard of ketchup, and store shelves were occupied by half-liter jars of Krasnodarsky tomato sauce. As children, we ate it almost in jars - with bread, until we got heartburn, how delicious it is! And then ketchup appeared - oh, this is bliss... You could eat literally anything with it. But here’s the thing: the more types of ketchup that appear in stores, the less likely it is to buy the real thing. tomato sauce with spices and seasonings, more and more starch, and dyes, and preservatives... There is only one way out - to make ketchup yourself. ›

If corn is the queen of the fields, then pumpkin is the queen of the vegetable gardens. That's it, no more, no less! And it’s not for nothing that this huge miracle is called that. Pumpkin contains a lot of carotene - almost as much as carrots! – which normalizes metabolism, accelerates cell renewal, maintains strong teeth and bones. It is also the leader among vegetables in terms of iron content. Pumpkin contains vitamins C, B6, B2, E, micro- and macroelements. ›

Excellent mushrooms- honey mushrooms! If you're lucky, you'll remove a couple of buckets from one stump, and you'll be free, and you won't have any troubles like worms. Beauty! Why such a mushroom was assigned only the 3rd category is unclear. Delicious, aromatic honey mushrooms are always welcome guests on our table. ›

Salted cucumbers They have long become an original Russian product, in the preparation of which we undoubtedly have no equal, and the brine that accompanies them is also our Russian drink, the surest remedy for a well-known ailment. ›

With the arrival of spring began new season blanks But what preparations can we talk about when the snow has just melted and the first greenery has just begun to appear? Together with the first greens, wild garlic begins to appear - a plant familiar to many with its light garlicky taste and a whole list of vitamins and nutrients. ›

I once thought that blanks were not my thing. But having tried to make some homemade preparations for the winter with my own hands, I was amazed at how tasty it was. I don’t know if my assessment is objective, but for some reason it seems to me that my salted tomatoes and my pickled cucumbers are the most delicious. There must be some kind of magic at work here. Which, by the way, I owe to this site. With the advent of the section “Homemade preparations for the winter,” I managed to overcome my prejudice towards preparations. I remember well from childhood the pictures of a full bath of cucumbers, rows of jars, which for some reason were boiled empty in huge pans, after which it was strictly forbidden to approach them within a cannon shot. All these realities of homemade preparations: basins with gurgling syrup, a tired mother’s figure bent over a giant basket of butter. In general, when I grew up, I decided for myself: “No, no preparations!”

But everything flows and everything changes, and so, starting with cabbage instant cooking, I, unbeknownst to myself, reached the jam and confitures. Now I make jam too. And I am happy to share with you mom's recipes homemade preparations for the winter. Everything she makes is delicious and wonderful. So enjoy both the process and tea drinking on long winter evenings.

Marinated zucchini for the winter

Step-by-step instruction on harvesting zucchini for the winter. The marinade is very tasty! Recipe with sterilization - jars are guaranteed to last all winter.

Zucchini for the winter in circles

One of the most simple ways prepare zucchini for the winter, prepare them in the same marinade as “Bulgarian” cucumbers. Bright sweet and sour taste, minimum ingredients. Garlic is added for spiciness.

Lecho recipe from bell pepper

Lecho recipe without using a meat grinder. The quantity of products is given exactly for 1 half-liter jar. Contains, in addition to peppers and tomatoes, onion, garlic, parsley and sweet paprika.

Zucchini in tomatoes for the winter

Cute and very simple recipe. Ingredients: zucchini, carrots, tomatoes, tomato juice, Apple vinegar, garlic and a set of fragrant seasonings.

Squash caviar for the winter, a simple and tasty recipe

Simple and very tasty squash caviar for the winter. In addition to zucchini, it contains onions, carrots and tomato paste. Caviar without adding vinegar.

Cucumbers in tomatoes for the winter

Sliced ​​cucumbers are boiled in sauce from fresh tomatoes, garlic, with the addition of vegetable oil, vinegar, sugar and salt. Very delicious preparation for the winter. Close at least one jar, you won’t regret it!

Pickled cucumbers

If you want to try pickling cucumbers for the winter for the first time, use this recipe. It is very successful and absolutely simple, just two pours, does not require sterilization, the cucumbers are ideally priced.

Crispy sweet pickled cucumbers

Unusual way preparing pickled cucumbers for the winter - vinegar is not added to jars, cucumbers are soaked in it before canning. Gives an amazing result - crispy, smooth cucumbers.

Cucumbers with red currants for the winter

I don’t know who came up with the idea of ​​pickling cucumbers with currants, most likely it developed from the tradition of using it for canning currant leaf. If you can have a leaf, then why not try adding berries? The result of the experiment was more than successful, it’s not for nothing that the recipe is gaining popularity from season to season.

Tomatoes in own juice recipe for centuries

A masterpiece in its simplicity, a recipe for cooking tomatoes in their own juice without vinegar. Tomatoes preserve natural taste, stand perfectly at room temperature.

Adjika with horseradish and garlic from tomatoes for the winter without cooking

This adjika is prepared without cooking. Tomatoes, garlic, sweet and hot pepper scroll through a meat grinder, mix with spices, salt, sugar. Two storage options are allowed: in the refrigerator, if vinegar is added to the adjika, and in the freezer, if the adjika is without vinegar.

Pitless apricot jam “Pyatiminutka”

A real apricot “five-minute”. The fruits are boiled in the juice, which is released over several hours while they stand covered with sugar, and then quickly boiled. Recipe for wrapping. Storage in a regular kitchen cabinet.

Chokeberry jam

Chokeberry is a berry from which you can make excellent jam, but only if you follow a certain technology. Then the berries will remain intact and juicy, and the tart taste will practically not be felt.

Chokeberry jam with apples

Delicious jam– a combination of juicy, absolutely not tart berries chokeberry with transparent apple slices soaked in ruby ​​juice. If you decide to add cinnamon, you will get a delicacy jam.

Pumpkin jam with dried apricots

Interesting recipe pumpkin jam with lemon and dried dried apricots. Those who have already tried pumpkin jam With various additives- orange, lemon or cinnamon, you will definitely appreciate this recipe. In my opinion, he is the best.

Sauerkraut for the winter in jars

When I was still in school, my mother fermented cabbage in a huge saucepan, which was placed on a glassed-in balcony and safely wintered there until spring. True, the older I got, the faster the cabbage in the pan ran out - it was eaten by my many friends and acquaintances, whom I added when I entered college. Instead of tea with buns, I greeted guests of impressive size with a bowl of sauerkraut, which went well with strong drinks (and student get-togethers were rarely complete without them). It’s not surprising that we were so slender and sonorous back then.

Cabbage soup for the winter

Those who have already tried borscht dressing For the winter, they will probably appreciate the recipe for cabbage soup in jars. Liter billet enough to prepare a hefty pan of ready-made cabbage soup - just put the canned food in the broth with the potatoes cooked until done. Five minutes - and the cabbage soup is ready!

"Mother-in-law's tongue" made from eggplant for the winter

Popular recipe. There is hardly a pantry with preparations for the winter that does not have several jars of hot and spicy “mother-in-law’s tongue.” It is made from zucchini and eggplant. The taste is very different. And the recipes are different.

Squash caviar according to GOST

Authentic recipe squash caviar from Soviet times. The recipe is given with an accuracy of 10 grams, the taste of caviar is absolutely the same as that of the one that stood on grocery store shelves in the 70-80s of the last century.

Beans in tomato sauce for the winter

The simplest recipe preparing beans in tomatoes for the winter. It turns out very tasty, it’s nice to open a jar of these beans in winter.

Delicious lecho for the winter

One of the most popular recipes is lecho, where it is stewed in the juice of fresh tomatoes. aromatic vegetables– peppers, carrots, onions, garlic. Recipe with hot pepper added.

Lecho from bell pepper and tomato for the winter

Simple and clear recipe treatment for beginners. Detailed explanations of all stages of preparation.

Lecho for the winter

Classic recipe lecho with the addition of onions, which are marinated in the preparation and become sweet. (Secretly, I even like it better than peppers.)

Finger-licking eggplant caviar for the winter

This eggplant caviar delights with its festive color, fascinates fresh aroma. The secret of preparing such caviar is in in a special way preparing eggplants. They are baked in the oven, which makes the caviar tender and not at all greasy.

Beet salad for the winter

Original appetizer salad for the winter from beets, apples and carrots. It can be served as an appetizer, a side dish for meat dishes, or added during the preparation of first courses. No sterilization required.

Eggplant caviar for the winter

Classic recipe for eggplant caviar with onions, carrots, tomatoes, garlic, sweet and hot peppers and bouquet aromatic seasonings. Very tasty, keeps well. I recommend trying this recipe. You'll probably like it.

How to freeze peppers for the winter for stuffing

How to properly freeze peppers for the winter for stuffing - all the subtleties and nuances with step-by-step photos.

Tomatoes in their own juice for the winter

A simple recipe for preparing tomatoes in their own juice for the winter. You don’t need a meat grinder or a blender - the juice from chopped tomatoes is released during the sterilization process.

Bell pepper lecho for the winter

A simple recipe for lecho without vinegar, includes only two types of vegetables - peppers and tomatoes, the tomatoes are prepared together with the skin, a very easy and tasty homemade preparation.

Eggplants are like mushrooms

This is a recipe for those who love culinary tricks, but are just starting to take their first steps in this field. A simple way to disguise eggplants as mushrooms will surely appeal to you. Prepare a squad of small jars for the winter to display them as a snack on festive table, and then see if anyone realizes that instead of mushrooms, he is eating super-healthy vegetables that he would never agree to try voluntarily. Yes, yes, this is how people become eggplant fans. :))

The tastiest homemade adjika

Adjika is made from sour green apples with big amount tomatoes, onions and garlic are also added. Cinnamon has been added to the traditional set of spices (pepper, bay leaf). A very simple recipe.

Crispy pickled cucumbers

The original way pickling cucumbers, which is suitable for those who immediately make large batches of preparations in one go. The cucumbers are first soaked in cold water and then immersed in hot vinegar. Vinegar is no longer added to jars. Only salt, sugar and spices. The jars are filled with boiling water and immediately rolled up.

Plum tkemali recipe for the winter

Basket sour plums, garlic, coriander, pepper, salt, sugar and a bunch of herbs - that’s all you need to prepare a fragrant and extremely tasty plum sauce, which will delight you all winter.

Zucchini caviar with mayonnaise and tomato paste

This preparation for the winter is usually made in large batches, because it is eaten very quickly. The taste of this squash caviar is indistinguishable from store-bought caviar.

Yurcha from zucchini for the winter

New recipe preparations of zucchini with vegetables for the winter, which has become a hit in recent seasons. Very simple and delicious salad ik with tomato-vinegar-oil filling. Try to close at least a couple of jars.

Today I’m writing about what the most delicious salads can be preserved for the winter. This includes eggplant salad, salad with rice and vegetables, green tomatoes, pepper lecho, beet salad, cucumber, vegetable... In general, read the contents and choose any recipe you like.

Information for those who make blanks for the first time. Canning jars 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 jars, not the same one you use to wash all the dishes. Next, the jars need to be sterilized. Most often this is done over steam. You can put the jar on a boiling kettle, or you can put a wire rack on the pan and place the jars on it upside down. You need to sterilize the jars for about 15 minutes, when drops of water begin to flow down the walls and the jar becomes transparent.

The second method of sterilization is in the oven. The jars are placed on a wire rack in a cold oven and 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. You need to pour a little water (about 100 ml) into the jars and heat it in microwave oven 8 minutes at maximum power. Lids for preservation also need to be washed and boiled for 5 minutes.

Only coarse rock salt can be used in preparations. Under no circumstances take iodized or small ones.

This salad is made from different vegetables, it turns out very tasty. It comes first 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. At the same time, choose medium-sized vegetables.

Ingredients (for 4 l):

• eggplants - 10 pcs.
• onions - 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. without top
• vegetable oil— 200 ml

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

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

If your eggplants are bitter, you must first soak them in salt water for 30 minutes and then rinse them.

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

4.Pour vegetable oil into a large container. Add onions, peppers, eggplants and stir a little. Pour over the vegetables tomato puree and stir again.

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

6.5 minutes before readiness, add garlic and vinegar to the dish and stir. Taste the salad for salt and sugar; there is still time to bring the preparation to taste.

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

Winter salad recipe with rice and vegetables without sterilization

Salad with rice is also called “Tourist’s Breakfast”. It can easily replace a meal or be a good snack.

Ingredients:

• long grain parboiled rice - 2 tbsp.
• onions - 1 kg
• sweet pepper - 1 kg
• carrots - 1 kg
• tomato juice - 2 l
• hot peppers- 1 PC.
• salt - 1.5 tbsp.
• sugar - 5 tbsp.
• vinegar 9% - 3 tbsp.
• vegetable oil - 300 ml

Salad "Tourist's Breakfast" - preparation:

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

2. Grate the carrots coarse grater, cut the pepper into strips and the onion into cubes. Finely chop the hot pepper.

3.Pour vegetable oil into a large container where you will cook the salad and heat it. Place carrots in oil and simmer for 15 minutes, stirring.

4.Add chopped onions to the carrots, stir 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 add the pepper (sweet and hot) and cook for another 15 minutes. Next, add the rice and cook for the last 10 minutes. 3 minutes before cooking, add vinegar.

6. Boiling salad should be placed in sterilized jars and sealed with sterilized lids. The salad is ready. It turns out delicious, so prepare more at once.

Green tomato salad for the winter

Winter salads made from green tomatoes are quite popular. For all lovers of such salads, I offer great recipe for the winter.

Ingredients:

• green tomatoes - 2 kg
• onions - 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 the vegetables. Cut the pepper into long strips. Cut the tomatoes into thin semicircles, the onion 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 to prevent dust (film, lid, towel) and leave the vegetables for 12 hours (overnight).

2.After the night, the vegetables will release juice. Cut the garlic into strips or cubes and add to the salad. Coarsely chop the parsley and also add to the salad. Add a tablespoon of sugar, stir and leave the salad to stand for 1 hour.

3.After an hour, you need to squeeze the juice out of the vegetables. This can be done with your hands, or you can place the vegetables in a colander and press them down a little with a spoon.

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

5. Stir 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.Place the jars in a pan to sterilize. After the water boils, sterilize for 30 minutes, then roll up with a key or screw the Euro-lids tightly. Wrap the preserved food “under a fur coat” and let cool. Salads for the winter from green tomatoes are ready, store them in a dark place.

Spicy Cauliflower Salad with Sterilization

This is a very tasty salad cauliflower It turns out crispy, not overcooked (because the salad does not need to be boiled, but only sterilized), and spicy. If you don't like hot salads, reduce the amount of chili pepper.

Ingredients (for 4.2 liters):

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

For the 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

Cauliflower salads for the winter - preparation:

1. To ferment cabbage, you will need a container with a wide bottom. It is better to take glass or enamel dishes. You cannot use aluminum, it oxidizes. Wash the parsley and chop it not too finely. It is better to take not ordinary parsley, but curly parsley; it will better retain its shape and will not limp in the brine. Cut the garlic into slices. Place parsley on the bottom of the prepared container and sprinkle garlic on top.

2. Peel the carrots and cut into thin slices. If you have a grater with the right attachment, use it. Place the orange carrot slices in the next layer on top of the garlic.

3. Cut the red hot pepper into half rings. There is quite a lot of pepper in the recipe, so you can reduce the amount as desired. Place the peppers on the carrots.

4. Wash the cauliflower and separate it into inflorescences. Place the cabbage on top.

5.Now you need to make the brine. Boil one and a half liters of water, add a glass of sugar, 3 level tablespoons of salt, and allspice. Pour in the oil and vinegar, stir until the sugar and salt crystals dissolve. Immediately pour boiling brine over the cabbage. Cover the salad with a plate and put it under pressure - three liter jar with water. Leave the cabbage to ferment for a day.

6.After a day, the salad can be sealed in jars. The jars should be washed with soda and the lids should be sterilized. Mix the cabbage with the remaining ingredients and place in jars, compacting. Pour in the brine in which the cabbage fermented. Cover the jars with lids.

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

7. To sterilize, place a cloth at the bottom of a wide pan and place the jars with the workpiece. Pour warm water up to the hangers of the cans and place on the fire. When the water boils, sterilize the salad for 20 minutes (for 0.7 liter cans).

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

Bell pepper lecho for the winter

Especially for sweet pepper lovers I am writing very delicious recipe 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 tbsp with a small slide)
• sugar - 100 gr. (0.5 tbsp.)
• vinegar 9% - 50 ml

Winter salads 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 a bitter taste. Therefore, if there is only Green pepper, you need to pour boiling water over it for a minute so that it gives off its bitterness. Wash the pepper and cut into large squares.

The cutting method can be any: into strips, cubes, or quarters.

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

3.Chop the onion small cube. Pour vegetable oil into a saucepan, add onions and put on the fire to sauté. Stir the onions constantly to prevent them from burning and turning golden. The onion should become slightly translucent and soften.

The onion is sauteed in oil so that the oil is evenly distributed throughout the lecho. If you pour oil into tomato sauce, it will remain floating on top as a greasy film.

4.Pour two kilograms of twisted tomatoes into the onions and let the mixture boil. Add chopped peppers to boiling tomatoes. Add sugar and salt, stir and cook for 20 minutes after boiling under closed lid.

Try the pepper. IN finished form it should not be crispy, but rather firm.

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

The most delicious bean salad recipe

This salad will be very satisfying, you can eat it as independent dish, since beans contain a lot of protein, which saturates well.

Ingredients:

• eggplants – 2 kg
• sweet pepper - 0.5 kg
• carrots - 0.5 kg
• onions - 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 prepare salads with beans and vegetables:

1. Beans take the longest to cook, so that’s where you need to start. Better beans Soak in cold water overnight, and in the morning boil it until tender. The cooking time for beans will depend on the variety and quality. This may take 1 hour, or maybe 2. Taste the beans to see if they are done.

2. Peel the carrots, onions and peppers. Grate the carrots on a coarse grater and place 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. Cut the pepper into cubes. Place the onions and peppers in the pan with the carrots.

3. Place beans in the next layer in the pan and smooth out.

4.Cut the eggplants into medium cubes and place in a separate bowl. Add salt to the eggplants, stir and leave for 15 minutes to release the juice. Squeeze the eggplants with your hands, removing excess liquid. The bitterness will go away with it. Place the eggplants in the pan on top of the beans because they cook the fastest. Being on top will keep them in shape.

5.While the eggplants are draining, pass the tomatoes through a meat grinder. Use the smallest grill.

6. After spreading the eggplants on the beans, add sugar and vegetable oil to the salad. And pour in tomato puree. There is no need to stir the salad now. Place it on the fire and bring to a boil. After boiling, cook the salad for 30 minutes.

7.When the vegetables boil, you can stir them lightly. Do this carefully, leave the eggplants on top, and only pry up the vegetables in the lower layers. After 10 minutes, stir the vegetables again, and after 10 minutes, stir again so that the vegetables are evenly distributed throughout the salad. After half an hour of cooking, look at the degree of readiness of the eggplants. They should change color and 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 vinegar. Cook for another 2 minutes and you can arrange sterile jars. Do not remove the salad from the heat and put it in boiling jars. Next, roll up the lids, turn over and wrap until completely cool. It turns out tasty, bright, satisfying.

Korean cucumber salad for the winter in jars

I used to write various salads from cucumbers for the winter. Read the recipes. This recipe is called “Korean Fingers”. These cucumbers store well all winter and are moderately piquant 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)
• black ground pepper- 0.5 tbsp.
• garlic - 1 head

Cucumber salads for the winter - preparation:

1. Wash the cucumbers and trim the edges. Cut small vegetables in half, larger ones into quarters.

2.Add a glass of sugar, vinegar and vegetable oil to the cucumbers. Add three level tablespoons of salt and squeeze the garlic through a press. Mix the cucumbers well with the additives. The most convenient way to do this is by hand. Wear disposable gloves for greater 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 and dry them. Pour boiling water over the lids. Place the cucumbers in clean jars and fill them with the released brine juice. Cover the jars with lids and place in a large saucepan to sterilize. Line the bottom of the pan with a cloth. Fill the jars with water to the level of the hangers and put on fire. After the water boils, sterilize the workpiece for 10 minutes (for half-liter jars), 15 minutes (for liter jars) or 20 minutes (for 1.5-liter jars).

You need to sterilize until 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 the boiling water and immediately roll them up. Turn it over and see if the lid is leaking. Wrap in 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. There are carrots, cabbage, tomatoes and cucumbers, and peppers and onions. In winter, you open a jar like this and your mouth immediately waters from the aroma. This preparation, despite the name of the salad, can be eaten with any dishes; vegetables go with everything. There is no need to sterilize 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
• onions - 800 gr.
• dill - 2 bunches
• sugar - 5 tbsp.
• salt - 10 tsp.
• vegetable oil - 200 ml
• vinegar 9% - 125 ml

Vegetable salads for the winter - preparation:

1. Wash all vegetables well. Cut the tomatoes into slices, cutting out the stem. The vegetables in this salad are cut quite large, there is no need to chop them. To cook vegetables you need to take a large pan. Place tomatoes in it and put on fire. While the tomatoes are boiling, peel the carrots, seeds from the peppers, and peels from the onions.

2. Cut the pepper into wide strips, about 1 cm. Cut off the ends 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, you need to mash the cabbage with your hands to make it softer.

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

Adjust the amount of sugar and salt to your liking. It’s better to first put a little less than the norm and try what happens. If the tomatoes are sweet, then less sugar is needed.

4. Bring vegetables to a boil and cook for 15 minutes low heat under the lid, stirring occasionally. The vegetables will release juice and stew 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 wire rack. Turn the heat up to 150 degrees. When the oven is hot, soak the jars in the oven for 15 minutes. You can also put the lids in the oven along with the jars. Or sterilize over steam until drops begin to flow down the jar (also about 15 minutes). The lids can be boiled for 5 minutes.

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

7. Turn the jars over and wrap them in a blanket until they cool completely. With this, the delicious one is ready summer salad. By the way, you can change the proportions of vegetables or not use any vegetables.

Dressing for borscht with beets

To quickly cook borscht in winter, you can use this: summer preparation. All that remains is 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 porridge, meat and fish dishes.

Ingredients (for 3 l):

• beets - 1 kg
• carrots - 0.5 kg
• onions - 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 prepare 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, and beets. Cut the onion into thin, translucent half rings. Grate the carrots and beets on a coarse grater.

3.In a large saucepan ( better than liters at 8) pour in the tomatoes and warm them up a little. Add all the other chopped vegetables to the tomatoes and bring the salad to a boil. If the pan has a thin bottom, then the heat should be low so that the vegetables do not burn.

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

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

Sterilize jars and lids while the salad is cooking.

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

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