Salads for the winter: the most delicious recipes with photos. Vegetable salad in Bulgarian Fresh pepper salads for the winter

Calories: Not specified
Cooking time: Not specified

This recipe has two main ingredients that determine its taste. These are bell peppers and tomatoes, they should be ripe and tasty. We choose fleshy varieties of tomatoes, in which there is a lot of pulp and little juice (the juice will still appear during the heating process of the tomatoes), the tomatoes should taste sweetish. Special requirements for sweet peppers; not everyone is suitable for this preparation for the winter. The main requirement is that the pepper must have thick, fleshy walls, dense, juicy and always dark red in color. Green peppers have a different taste, and peppers with a thin layer of pulp or wilted vegetables will turn into a shapeless mass during cooking and will not give the desired taste.
Bulgarian pepper and tomato salad for the winter, the recipe with photo of which is presented today, is very simple. A novice cook or housewife can master its preparation. It does not need sterilization, there is enough natural preservative - tomato, and a little vinegar is added to be on the safe side. The taste of the finished vegetable salad is very pleasant - slightly sweet, slightly spicy, very similar to the characteristic taste of baked bell peppers. By the way, we prepared a similar one.

Bulgarian vegetable salad for the winter

Ingredients:

- tomatoes – 500 gr;
- sweet bell pepper – 300 g (3 large);
- onion – 150 g (2-3 pcs);
- carrots – 150 g (2 medium);
- refined vegetable oil – 3 tbsp. spoons;
- sugar – 2 tbsp. spoons;
- coarse table salt – 1-1.5 tbsp. spoons;
- table vinegar 9% - 1.5 tbsp. spoons.

Step-by-step recipe with photos:

For the tomatoes, boil about one and a half liters of water. While the water is boiling, wash the vegetables and make shallow cuts in the top of the tomatoes. Pour boiling water over the prepared tomatoes for five minutes. Drain the water from the steamed tomatoes, cool under cold water and remove the skin.

Cut the tomatoes into medium-sized pieces (each tomato into 4-6 pieces). Fine cutting is not needed for this salad; when heated and stirred, finely chopped tomatoes lose their shape and turn into tomato puree.

Chop the onion into thin half rings or cut into four parts and cut each crosswise into thin strips.

Chop the carrots using a Korean carrot grater, but do not make the strips long, about 4-5 cm long. If you don’t have a special grater, use a regular one with large holes or cut the carrots into very thin long strips.

Heat vegetable oil in a cauldron (thick-walled pan), it needs to be calcined. Pour the onion into the oil, stirring lightly and frying until golden brown on the edges.

Add carrots and bell peppers. Stir and simmer for 7-8 minutes until the carrots and peppers begin to release juice. The oil and onions should be a nice yellowish-orange color.

Add tomato pieces to the pan with the vegetables. Stir once, cover with a lid, simmer over low heat for 20-25 minutes. Remove the lid without stirring the salad and evaporate the excess vegetable juice.

Season the Bulgarian vegetable salad with salt, sugar and vinegar. Stir once. Simmer the vegetables for another 15 minutes over low heat until fully cooked and soft. Vegetables should become soft, this is especially true for carrots - they are capricious in preparation, and if they are not brought to readiness, the fermentation process may begin.

Before putting the salad into jars, taste it. If you think you need to adjust, add the necessary ingredients. If everything suits you, place the salad in hot steamed (or baked in the oven) jars and roll up immediately.

Wrap jars of salad in newspapers, lay them on their sides, and cover them with a blanket. After a day, move it to a place of permanent storage. To store vegetable preparations for the winter, choose a place without direct sunlight, away from radiators and heating devices.





Author Elena Litvinenko (Sangina)
It turns out very tasty

Our step-by-step recipes with photos will help you prepare salads for the winter from a wide variety of products. The winter preparations turn out so tasty that your eaters will simply lick their fingers. Among the options presented in the section, salads that can be prepared quickly, without sterilization, are especially popular. They can be easily prepared at home. Spicy salads made from eggplant and paprika, or zucchini with aromatic garlic, or the most delicious salads from green tomatoes or cucumbers in Korean are suitable for the festive feast. Such simple homemade salad preparations for future use are a good help in winter, when there are few natural products and vitamins or you need to quickly set the table. In any case, a jar of tasty preserves that is always at hand is a good help. For canning recipes, experienced housewives use vinegar, vegetable oil, tomato juice and mayonnaise. A vegetable salad successfully prepared for the winter will delight your household and diversify your menu!

The best salad recipes with photos

The last notes

It often happens that when we come to the dacha or garden, instead of small and thin fresh cucumbers, we find huge overgrown cucumbers. Such finds upset almost everyone, because such overgrown cucumbers are not very tasty fresh.

Let's prepare a couple of Bulgarian salads for the winter: manjo and fried zucchini.

How to prepare a salad for the winter, recipes with photos of salads step by step, read on.

Salads for the winter: Bulgarian manjo salads and fried zucchini

It’s good to get a jar of vegetable salad to go with your potatoes in winter or just eat it just like that. We all prepare a lot of different salads for future use. Each housewife has her own recipes and secrets. Diversify your recipe box and pantry shelves with jars of Bulgarian salads.

First, write down the recipe for the Bulgarian vegetable salad manjo.

Recipe Bulgarian salad "Manjo"

Ingredients:

• 2 kg eggplants
• 3 kg tomatoes
• 2 kg bell pepper
• 1 kg onion
• 300 gr. carrots
• 1 head of garlic
• 200 ml vegetable oil
• 100 ml table vinegar 9%
• 100 gr. salt
• 100 gr. Sahara
• 0.5 tsp ground black pepper
• 1/5 hot pepper

Cooking method:

1. Wash the eggplants and cut into slices.

2. Pass the tomatoes through a meat grinder.

3. Remove seeds from bell pepper and cut into strips.

4. Peel the onion and chop into half rings.

5. Pass carrots, garlic and hot pepper through a meat grinder.

6. Place all vegetables and tomato juice in one pan.

7. Stir and place on low heat.

8. Pour in vegetable oil, vinegar, add sugar and salt. Cook the salad for about 40 minutes after boiling.

9. Sterilize jars.

10. Fill the jars with salad and roll up the lids.

11. Cool the salad at room temperature.

12. Store in a cool, dark place.

And finally, the second recipe for Bulgarian salad for the winter.

Bulgarian salad recipe Fried zucchini for the winter

Ingredients:

• 1 kg young zucchini
• 0.5 kg onions
• vegetable oil
• 2 tsp. salt
• 3 tsp. Sahara
• 1 tbsp. l. vinegar
• 3 teeth garlic

Cooking method:

1. Cut the zucchini into circles or long strips - “tongues”.
2. Fry the zucchini in vegetable oil until golden brown.
3. Cut the onions into rings.
4. Sauté the onion in the remaining vegetable oil.
5. Cut the garlic into slices.
6. Sterilize and dry the jars.
7. Place a layer of zucchini on the bottom of the jars, then onions and a little garlic.
8. Lay out all the ingredients in layers, sprinkling each layer with salt and sugar.
9. Pour vinegar on top and pour boiling water over the jars.
10. Roll up the jars with lids, turn them upside down and wrap them in a blanket.
11. Cool the salad for 24 hours, then store it in a cool place.

Delicious salads according to Bulgarian recipes also come out with the addition of beans. Watch the video recipe.

Video recipe: Bean salad for the winter

Have fun cooking and be healthy!

Always yours Alena Tereshina.

« Bulgarian pepper. Salads for the winter» presents housewives with an interesting and original recipe in oil. The dish, which is made from peppers fried in sunflower oil, will rightfully deserve praise and enthusiastic words addressed to it. Ingredients for Bulgarian winter salad:

1. sweet bell pepper;
2. 1.5 cups granulated sugar;
3. 1 liter of water;
4. 2 tbsp. salt;
5. 1 glass of sunflower oil;
6. 1.5 cups table vinegar (you can take vinegar essence).

Vegetables can be prepared using different types of peppers. But the most suitable variety is still the Bulgarian fleshy, thin-walled one. The dish is prepared quickly. In addition, it does not require special expenses, and it turns out incredibly tasty. This salad is also medicinal. Consuming it is a good prevention of atherosclerosis. And bell pepper itself is very healthy, both canned and fresh.

To make it beautiful in oil, it is preferable to sort peppers of different colors (yellow, red, burgundy and green) for it. Bright colors in the preparation will help overcome winter depression and lift your spirits.

Sweet peppers for salad are washed and cleaned of seeds and tails. Granulated sugar is dissolved in a liter of boiled water and put on fire. As soon as the water boils, add salt and sunflower oil. And immediately into the prepared solution, without waiting for it to boil, add sweet peppers, cut into long strips, and boil for about 10 minutes. Then a bay leaf and peppercorns are added to it, and vinegar is poured. Now the salad can be placed in (sterilized) jars, filled with the oil in which it was prepared, and rolled up.

Bell peppers are numerous. You can use it to prepare both low-calorie vegetarian dishes and hearty preparations with the addition of rice, buckwheat or pearl barley. In addition, pepper combines well with other vegetables and provides ample opportunity for experimentation.

Any of the recipes for salads and appetizers can be varied according to the amount of vegetables used at your discretion, added or subtracted, changing the ingredients, then you will get what you like best. I always do this with other people's recipes, experimenting, changing something to my taste. In this case, not only vegetables, but also any seasoning used can add its own subtle nuance to the finished winter salad recipe.

Salad with rice without vinegar.

0.7 liters of oil

Rinse 1.5 cups of rice first and soak in water. In fact, rice takes a long time to cook in a tomato, so I advise you to pre-cook the rice until half cooked or use crushed rice instead. This will not change the taste of the salad.

Pour 1 kg into boiling oil. chopped onion, boil for 10 minutes, 1 kg. grated carrots, boil for 10 minutes, 1 kg. pepper (cut into small squares) and 1-2 pieces of bitter, boil for 10 minutes. Pour 2 liters of tomato juice, boil for 15-20 minutes. Add rice and simmer until done. You need to simmer for a long time, at least an hour, so that all the vegetables and rice are sufficiently cooked, otherwise the preparation in the jar, if it doesn’t break the lid, will give off a sour taste later. At the end, add salt, pepper, bay leaf and garlic - all to taste. Place the salad in sterilized jars and roll up.

Yield: 5 half-liter jars.
Salad with rice “Danube”

Similar to the salad described above, you can prepare a salad with Danube rice. It contains a slightly different component of vegetables and added vinegar essence.

If you heat up this salad and add stewed meat to it, you will get a quick second course or a fragrant and tasty soup.

To prepare the salad we take:

Tomatoes:
2 kg. red and 1 kg. green

1 kilogram each: carrots, onions, peppers

Rice – 2 cups

Oil – 300 ml.

Vinegar essence (70)% - 2 teaspoons

Sugar – 1 tablespoon

Salt – 2 tablespoons

If desired, you can add bay leaves and allspice peas

The portion of chopped vegetables is large, so we take a deep pan. Wash and cut each vegetable: pepper into strips, green tomatoes into slices, onion into rings, and grate or chop the carrots into cubes. Place the vegetables in a saucepan, add sugar and salt and leave in a cool room for 6 hours to release the juice. After the mixture has settled, add red tomatoes cut into slices on top, pour in oil, bring to a boil and cook for 25 minutes. Then add the washed rice and simmer over low heat, stirring constantly, for half an hour. Then pour in the vinegar essence and mix. Place the hot mixture into sterile jars. Roll it up, wrap it in a warm blanket and leave it to cool.

I would advise sterilizing this salad for at least 15-20 minutes, because vegetables left to steep without adding preservatives can ferment.

Approximate yield: 6 liter jars.
Winter salad with beans

5 kg. tomatoes

2 kg. sweet pepper

1 kg. carrot

2 kg. onions

1 kg. cabbage

2 half liter jars of beans

1/2 cup vinegar 9%

700 gr. Vegetable oils

Add sugar to taste

Boil the beans until tender. Roll the tomatoes into a tomato. Cut the remaining vegetables into strips, pour into the tomato and cook for 25-30 minutes. 10 minutes before cooking, add beans and vinegar. Finish cooking, put into jars and close.

Yield for a full portion: 10 cans – 500 g.
Winter salad recipe with beans and eggplants

The amount of beans that you will add to the salad for the winter depends only on your taste and desire to process the proposed amount of vegetables.

Beans – 1.5 cups (boiled)

Eggplants, zucchini, cabbage

Onions – 6 heads

Tomatoes – 1 kg.

For the marinade:

2/3 cup vegetable oil and the same amount of sugar

2 tbsp. spoons of salt

0.5 cups 9% vinegar

To taste, you can add allspice (only ground) and bitter pepper to this salad.

Shred cabbage, peppers, eggplants and zucchini and cut into strips. Make tomato juice from the tomatoes (twist in a meat grinder). Boil the beans until fully cooked. Cut the onion into half rings (if you don’t like large onions in salads, cut them smaller).

Add to the boiling marinade one by one (with breaks of ten minutes), giving each vegetable time to sweat: cabbage, zucchini, eggplant, peppers, onions and finally tomatoes. Why do we add tomato juice at the end? Because vegetables take a long time to cook in tomato juice. Simmer until the vegetables are fully cooked for at least one hour. About 20 minutes before the end, add the beans, cook, mix well. Pour the finished salad into sterilized jars and roll up the lids.

What is good about a winter salad with eggplants and beans? Very convenient and tasty, either cold, like a salad, or hot, like a side dish.

Similarly, you can prepare a salad for the winter with beans, only a little differently.

By 0.5 kg. Take 1 kg of boiled beans. vegetables, Winter salad recipe with beans cut into large cubes:

Eggplants, carrots, bell peppers, onions.

300-400 ml. vegetable oil

Fry each vegetable separately in oil and then arrange on plates without mixing.

Ground black pepper – 1 tablespoon

1 hot pepper (chopped)

Salt – 3 tablespoons

Sugar – 6 tablespoons

2.5 kg. tomatoes

0.5 cups 9% vinegar

Make juice from the tomatoes, mix with vinegar, add boiled beans and cook from the moment of boiling for 5-10 minutes. Then, at intervals of 5-10 minutes, add the fried vegetables in order: eggplants, peppers, carrots, onions. Simmer for about an hour (counting from the beginning of the tomato boiling). At the end, add spices, salt and sugar. Roll into steamed jars, wrap in warmth and leave to cool.

Approximate yield: 5 liters.

If you change the amount of ingredients in a winter salad, you will get a completely different taste. Adding seasonings, garlic and herbs will complement an already familiar recipe with a new aroma and taste. The main thing is that they are not afraid to experiment.
Winter salad “Greek appetizer”
differs from previous salads with beans by the addition of garlic and herbs and hot pepper. The highlight of this salad is its hot and spicy taste. True, I would call such a salad Greek with a stretch; the humorous phrase “Greece has everything” perfectly emphasizes the fact that Greek beans differ from ours in their size. Those who have ever dined in Greek restaurants may have noticed that their beans are twice as large as those grown here. At least I have never seen such a large one in our area.

The Greek Appetizer salad recipe is offered in two versions: with and without eggplants.
Greek Appetizer salad with eggplants

Eggplants, sweet peppers

Carrots – 1 kg.

Dry beans – 0.5 kg.

Tomato juice – 3 liters

Vegetable oil – 0.5 liters

Sugar and vinegar 9% - 1/2 cup each

Salt – 2 tablespoons

Garlic – 4 heads

Hot pepper – 1-2 pods

Boil the beans until tender (you may need to cook them a little). Cut the eggplants into cubes, add salt and leave for 20-30 minutes (before adding to the tomato, wash the eggplants and squeeze them lightly). Grate the carrots and chop the pepper as desired. Pour oil into tomato juice, add all the vegetables (without beans) and put on fire. Cook for half an hour. Then add beans, vinegar, salt and sugar. Cook for about fifteen minutes, add chopped garlic and hot pepper. Cook for another five to ten minutes. Place in sterilized jars and seal. You can prepare this salad in a “softer” version, without vinegar, but to be on the safe side, it is better to sterilize it for an additional 10-15 minutes.
Greek Appetizer salad with vegetables without eggplant

Salad ingredients:

Dry beans – 1 kg.

Carrots – 0.5 kg.

Tomatoes – 2 kg.

Bell pepper – 1 kg.

Vegetable oil – 1 cup

Onions – 0.5 kg.

Parsley – 1 bunch

Garlic – 4-5 heads

Hot pepper – 2-3 pieces

Salt – 3 tablespoons

Vinegar essence 70% - 1 teaspoon

The cooking principle is the same as in the previous recipe.

Cook the beans until almost done. Grate the carrots and chop the pepper as desired. Cut the onion into thin rings. Stew the vegetables in oil for 20 minutes (you can separately, but it’s faster to simmer them all together). Grind tomatoes, hot peppers, garlic and parsley in a meat grinder. Mix everything, add beans, vinegar, salt and simmer for another fifteen minutes. We quickly put the hot mixture into jars (sterilized), roll them up and cover them with a warm blanket. Leave covered until the jars have cooled.

Makes 5 liter jars.
Winter salad recipe with buckwheat

Buckwheat – 0.5 kg.

Tomatoes – 3 kg.

Vegetables 1 kg:

Pepper, onion, carrot

Vegetable oil – 500 ml.

9% vinegar – 0.5 cups

Sugar – 1 glass

Salt – 2 tablespoons

We cut the vegetables for the salad randomly and fry each separately in oil. Boil the buckwheat until half cooked. Make juice from the tomatoes, set to boil, add salt, sugar and vinegar and simmer for five minutes. Add all the vegetables, buckwheat and cook for 30 or 40 minutes. Place the finished mixture into sterile jars and seal.
Winter salad recipe with pearl barley

And winter salad with pearl barley is an excellent semi-finished product for winter pickle. But this recipe is made without cucumbers.

Pearl barley – 2 cups

Boil the barley until tender in eight glasses of water, rinse and cool.

Tomatoes – 5 kg.

Vegetables for salad - take 1 kg each:

Onions, peppers, carrots

Vegetable oil – 0.5 liters

Ground black pepper – 2 tablespoons

Sugar – 1 glass

Salt – 4 level tablespoons

Vinegar essence (70 - 2 tablespoons

Cut the vegetables: onion into half rings, three carrots on a grater, pepper into strips. Cut the tomatoes into slices, as if for a salad. Combine all the vegetables and spices, except pearl barley, and cook for 40 minutes. Then add the cereal, boil for another 15 minutes, put it in jars and roll it up.
Winter salad recipe with pearl barley without tomato

Barley salad can be prepared without adding tomatoes. For this salad we need ingredients:

Carrots and onions – 1 kg each.

Sweet pepper – 2 kg.

Pearl barley – 1 cup

Vegetable oil – 2 cups

Water – 2 glasses

Salt – 2 tablespoons

Sugar – 0.5 cups

Vinegar essence 70% - 1 dessert spoon

First, boil the pearl barley separately until fully cooked. In another large saucepan, mix the oil and water and let it boil. Place in this solution in order:

1. grated carrots – cook for 10-15 minutes.

2. sweet pepper, finely chopped – cook for 10-15 minutes.

3. chopped onion – cook for 5-10 minutes.

4. pearl barley – cook for 10-15 minutes.

5. Add sugar, vinegar, salt and simmer along with vegetables for another 10-15 minutes.

Then we put the salad into pre-sterilized jars and roll it up.
Pickle for the winter from fresh cucumbers

A very interesting salad recipe. Winter soup will smell fragrantly of fresh cucumbers. I think pickle made from fresh cucumbers will take its rightful place in your pantry.

Fresh cucumbers and tomatoes

Dry pearl barley – 0.5 kg.

1 kilogram:

Onions and carrots

Vegetable oil – 400-500 ml.

Salt – 3-4 tablespoons

Sugar (optional) – 2 tablespoons

Peppercorns and bay leaves

Vinegar essence (70 - 1.5 teaspoons. You can replace 0.5 cups of 9% vinegar

Wash the pearl barley well in cold water and boil until half cooked. You can cook cereals together with vegetables, only then the overall cooking process will increase. Chop all the vegetables in random order. Place in a large saucepan with all the spices except vinegar and cook for 30-40 minutes from the moment it boils. At the end, pour in the vinegar, stir, boil for another 10 minutes, put into jars, and roll up. Wrap it up and keep it there until it cools down.

It will turn out much tastier if you sauté carrots and onions in vegetable oil before cooking.
Rassolnik, canned for the winter

From the name of this salad it is already clear that rassolnik, canned for the winter, is an excellent homemade preparation for quickly preparing real rassolnik.

If you are preparing rassolnik soup without adding tomatoes, then do not add tomatoes to the recipe. If you are making fried soup, then you can add 0.5-1 kg to all the vegetable ingredients. tomatoes.

Take all the ingredients, 1 kilogram each:

Dry pearl barley, pickled cucumbers, onions, carrots

Vegetable oil – 1 cup

For a more fragrant taste, you can add parsley root and parsley and dill to the recipe.

Boil pearl barley until half cooked. Chop the carrots and onions into cubes (I usually cut the onions into strips and grate the carrots). I advise you to grate the cucumbers, then in the soup they will not be as rough as diced ones.

Lightly fry the onion, carrots and parsley root in oil. Combine all the ingredients and set to cook. If the mass turns out to be too thick, add a little water. Cook for 20-30 minutes (depending on how well the pearl barley is cooked). Add chopped greens, salt and cook for another ten minutes. Then we put it into jars. Sterilize for 15-20 minutes and roll up the lids.
Salad “Scarlet Flower”

You will need: 3 kg of beets, 2 kg of carrots, 2 kg of sweet pepper, 2 pods of hot pepper, 3 kg of tomatoes or 1.5 liters of tomato juice, 0.5 liters of vegetable oil.

Grate the beets and carrots on a coarse grater, cut the peppers into strips, and mince the tomatoes.

Pour oil into a wide saucepan, let it boil, add carrots and beets, simmer for 10 minutes. Then add the rest of the vegetables, salt to taste, and add a few bay leaves. Simmer for 1 hour covered over low heat.

When hot, pour into prepared jars and roll up.

Zucchini salad “Riddle”

You will need: 3 kg of peeled zucchini, 500 g of carrots and onions, 2 medium heads of garlic, 1 cup of sugar, 3 tbsp. spoons of salt, 1 glass of sunflower oil, 1 glass of 6% vinegar.

Grate the zucchini and carrots on a coarse grater, finely chop the onions.

Mix, add sugar, salt, vinegar, vegetable oil and garlic, passed through a press. Leave for 2.5 hours, then put into 0.5 liter jars, sterilize for 15-20 minutes and roll up.

Cauliflower and Tomato Salad

You will need: 1.2 kg of cauliflower and tomatoes, 200 g of vegetable oil, 100 g of sugar, 50 g of salt, 120 g of 9% vinegar, 200 g of parsley, 80 g of garlic.

Boil the cabbage and separate into florets. Pass the tomatoes through a meat grinder. Finely chop the parsley, pass the garlic through a press.

Mix everything, add sugar, salt, vegetable oil and vinegar. Cook, stirring occasionally for 10-15 minutes.

While hot, put the salad into jars, roll it up, wrap it and leave until it cools completely.

Bean salad

You will need: 3 kg of ripe red tomatoes, 1 kg each of sweet peppers, carrots and onions, 3 cups of beans. In addition, 1.5 cups sugar, 1.5 cups vegetable oil (unflavored), 2 tbsp. spoons of salt, 2 teaspoons of 70% vinegar.

Pass the tomatoes through a meat grinder, cut the remaining vegetables into cubes.

Boil the beans in advance until half cooked.

Mix everything, add sugar, salt, vegetable oil. Place in a saucepan and cook for 1 hour. At the end of cooking, add vinegar, put in jars and roll up.

The specified amount of products yields 5 liters of salad.

Salad "Fantastic"

You will need: 2.5 kg of small tomatoes and small cucumbers, 1.2 kg of small squash.
For pouring 10 liters of water: 200-300 ml of 9% table vinegar, 50-60 g of salt and sugar, 5-6 clove buds and 7-8 allspice peas, bay leaf.

Place squash up to 6 cm in diameter whole, cut larger ones into slices.

Place squash, cucumbers and tomatoes in prepared jars in layers in any order. Pour boiling water over for 3 minutes. Then drain the water and pour in boiling marinade, cover with lids.

Sterilize 1 liter jars for 15 minutes, roll up.

Salad "Leningradsky"

This preparation is not only a delicious salad and appetizer, but also an excellent basis for preparing cabbage soup, borscht and pickles.

You will need: 2 kg of brown tomatoes, 1.5 kg of sweet pepper, 1 kg of onions, 700 g of carrots, 0.5 kg of white cabbage, 100 g of parsley.
To fill one 0.5 liter jar: 3 tbsp. tablespoons of hot vegetable oil, 1 teaspoon each of salt and sugar, 5 black peppercorns and 2 teaspoons of 9% vinegar.

Cut all the vegetables as if for a salad, place them in prepared jars, add spices and spices, and cover with lids.
Sterilize for 30 minutes, roll up.

Salad "Garlic cucumbers"

Overgrown cucumbers are suitable for this salad, and in winter it is a lifesaver, it tastes like fresh cucumbers.

You will need: 4 kg of cucumbers, 100 g of salt (about 3 heaped tablespoons), 100 g of sugar, 200 g of 7-9% table vinegar, 250 g of vegetable oil, 12 cloves of finely chopped garlic.

Cut the cucumbers as if for a salad (slices, semicircles, depending on the size of the fruit), mix with the rest of the ingredients. The cucumbers will release juice.

Place the salad (along with juice) into prepared 0.5-0.7 liter jars and sterilize for 15-20 minutes. Roll up.

Appetizer "Greek"

You will need: 1 kg of beans, 0.5 kg of onions, carrots, bell peppers, 2 kg of tomatoes, 1-2 pods of hot pepper, 3 large heads of garlic, ½ cup of sugar, 1.5 tbsp. spoons of salt, 250 g of refined vegetable oil.

Boil the beans until tender, but they should not be overcooked. Cut the onion into half rings or smaller and fry. Cut the tomatoes and peppers into half rings or, again, smaller. Place beans, onions in a saucepan, add tomatoes, pepper, salt, sugar and butter. Cook for 30 minutes after boiling.

5 minutes before the end of cooking, add hot pepper (adjust the quantity as desired) and chopped garlic.

Place the finished salad in prepared dry jars, roll up, wrap and leave until completely cooled.

Snack "Delight"

This very tasty appetizer resembles lecho in taste, and it is prepared from bell peppers, red ripe and green tomatoes.

You will need 2.5 kg of ground red tomatoes, 0.5 liters of 6% vinegar, 300 g of chopped garlic, 100 g of salt, 200 g of sugar, 400 g of vegetable oil. In addition, 4 bunches of finely chopped parsley, 30 g or more hot pepper (to taste), 2 kg of green tomatoes, 3 kg of bell pepper.

Cut the bell pepper into 4 parts, lengthwise and crosswise again. Take green tomatoes, the smaller the better.

Carefully place all the mixed vegetables into a boiling marinade made from ground red tomatoes, vinegar, salt, sugar and vegetable oil and boil for 10-15 minutes. Stir gently several times during cooking.

Quickly pack into jars, roll up, cover and leave for 30 minutes. Then remove the “fur coat” and leave until completely cool. Store in a cool place.

Eggplant appetizer

You will need: 2 kg of eggplants, 1 large bunch of greens (parsley, dill and cilantro), 1 pod of hot pepper (or freshly ground), 1 onion, 2 heads of garlic, 0.5 liters of vegetable oil.
For brine: 2 liters of water, 2 tbsp. spoons of salt, 1 glass of 9% vinegar.

Prepare the brine: boil water with salt, when it boils, add vinegar.

Cut the eggplants into cubes, place in brine and cook for 10-15 minutes (but do not overcook!). Then drain them in a colander, drain and place in a large container.

Add chopped herbs, hot peppers, finely chopped onions and garlic, as well as vegetable oil.

Mix everything well and place in prepared jars. Can be closed with screw or nylon lids and kept in the refrigerator.

Pepper in tomato juice in Czech style

You will need: 10 kg of sweet pepper, 100-150 g of horseradish root, 150-200 g of garlic, 40-50 g of dill.
For pouring 1 liter of tomato juice: 25-30 g of salt.

Prepare the pepper. Peel the horseradish root and cut into large pieces. Peel the garlic, chop the greens.

Place seasonings on the bottom of the jars and then on top.

Place the peppers tightly in jars, placing one fruit inside the other.

Pour boiling tomato juice with salt and sterilize in boiling water: 0.5 liter jars for 30-40 minutes, 2-3 liters for 50-60 minutes. Roll up.

Roasted pepper

These tasty peppers are a great appetizer and addition to other dishes.

Wash the bell pepper, dry it (the seeds can be removed or left) and fry in vegetable oil on all sides until golden brown.

Place the pepper in layers in prepared 0.5-1 liter jars. Between the layers put 2 cloves of garlic, 1/3 cup sugar, 1/3 tbsp. tablespoons of salt (incomplete teaspoon) and 1 incomplete teaspoon of 6% vinegar. And so on up to the top, not reaching 2 cm from the neck of the jar.

Place another 1 clove of garlic on top and pour boiling water over it. Roll up, wrap and leave until completely cool.

Bulgarian stuffed peppers

You will need: 4.3 kg of sweet peppers, 2.8 kg of tomatoes, 600 g of onions, 4 kg of carrots, 150 g of parsnip root, 150 g of parsley and celery roots, 50 g of dill, 100 g of parsley and celery. In addition, 100 g each of salt and sugar, 15 g of hot red pepper and 10 g of ground black pepper.

Wash the peppers, remove the seeds. Blanch the fruits for 2-3 minutes in boiling water and cool in cold water.

Peel the onions, cut into rings and fry in vegetable oil until golden brown.

Peel the roots, cut into 3-4 mm thick slices or cubes and fry separately in vegetable oil.

Mix the roasted roots, onions and chopped herbs and sprinkle with half the amount of salt.

Fill the peppers tightly with the resulting minced meat.

Finely chop the tomatoes and heat to a boil. Add sugar, salt, red and black ground pepper.

Cook the tomato mixture over low heat for 5 minutes. Then pour it over the peppers placed in the jars.

Sterilize in boiling water for 50 minutes, roll up.

Pepper in oil

For the brine you will need: 3 liters of water, 2 cups of sugar, 2 tbsp. tablespoons of salt (heaped), 0.5 l of 2% vinegar, 0.5 l of vegetable oil, bay leaf, peppercorns.

Combine all the ingredients for the marinade and boil.

Wash the bell pepper (do not remove the seeds or remove the stems), pierce with a fork and place in the boiling marinade. Boil for 20-25 minutes, put into jars and roll up.

In the fall there is a new harvest of sorrel, and cucumbers still bear fruit. This will give us the opportunity to make a delicious preparation.

Cucumbers in sorrel broth

You will need: 2 kg of cucumbers, 300 g of sorrel, 1 liter of water, 5 dill umbrellas, 100 g of sugar, 2 tbsp. spoons of salt.

Pour hot water over the cucumbers and then place them in cold water. After this, place the cucumbers in prepared jars along with dill.

Pour boiling water over the washed sorrel and boil for 2-3 minutes. Strain the broth, rub the sorrel through a sieve, combine with the broth, add sugar, salt and boil again.

Pour boiling mixture over cucumbers 3 times, let sit for 5 minutes, roll up.

Dessert tomatoes

For marinade per 0.5 liters of water you will need: 1 teaspoon of salt, 3 teaspoons of sugar, 1-2 bay leaves, 2-3 black peppercorns, 3-4 clove buds, a pinch of cinnamon.

Boil water with spices and herbs for 3 minutes, cool and strain. Then add 3 tbsp to the marinade. spoons of 6% vinegar and 1 teaspoon of vegetable oil.

Place washed and sliced ​​tomatoes into liter jars, put a slice of onion on top, pour in the marinade and cover with lids. Sterilize for 5-10 minutes, roll up.

Any vegetable caviar is an excellent addition to meat dishes, pasta or porridge. It is also a spread for sandwiches, a snack and a good help for those who are fasting.

Carrot caviar

You will need: 5 kg of carrots, 3 kg of tomatoes, 1 kg of sweet pepper and onion, 1 pod of hot pepper, 250 g of sunflower oil, 2 tbsp. spoons of salt and 3 tbsp. spoons of sugar.

Pass all the vegetables through a meat grinder, add oil and cook for 2 hours. At the end of cooking, add salt and sugar.

Pour hot caviar into jars, roll up, wrap and leave until completely cool.

Beet caviar

You will need: 2 kg of beets, 3 kg of red tomatoes, 6 bell peppers, 3 pods of hot pepper, 1 cup of grated garlic, 1 cup of vegetable oil, salt to taste (approximately 5 teaspoons).

Pass all vegetables separately through a meat grinder. Pour oil into a saucepan, add beets, simmer for 30 minutes. Then add tomatoes and simmer for another 30-40 minutes, then pepper, simmer for 20 minutes, garlic, simmer for 10 minutes.

While hot, place the caviar into prepared jars, roll up, wrap and leave until completely cool.

Mushroom and vegetable caviar

You will need: 1 kg of bell pepper, carrots, tomatoes, onions, 3 liters of boiled mushrooms, 250-300 g of vegetable oil, salt and ground black pepper to taste.

Pass everything through a meat grinder, add oil, salt and pepper to taste and simmer for 2 hours, stirring.

Place hot caviar into prepared jars, roll up, wrap and leave until completely cool.

Salad Bouquet

Chop 1 kg of white summer cabbage finely, grate 1 kg of carrots, cut 1 kg of onion into half rings, 1 kg of sweet pepper into strips, cut 1 kg of cucumbers and red tomatoes into slices, add a bunch of parsley and celery. Mix all vegetables with 10 teaspoons of salt, 12 teaspoons of sugar and 1 tbsp. 9% vinegar, 0.5 liters of sunflower oil. Place the salad in liter jars and sterilize for 40 minutes. Before rolling, add boiling vegetable oil and roll.
Vegetable side dish for the winter

To prepare the dish, a vegetable side dish for the winter, healthy sweet peppers, carrots, onions, parsnips and fresh dill are thoroughly washed. The carrots are boiled until half cooked, allowed to cool, peeled and cut into large noodles or cubes. Then cut the onion, sweet pepper and parsnip into long pieces. Tomato sauce or tomato juice is prepared: red tomatoes are blanched in hot water for 2-3 minutes, quickly cooled, peeled and passed through a clean meat grinder, or whole tomatoes are passed through a special juicer. Start frying vegetables in vegetable oil. Fry the onions, after 5 minutes add sweet peppers and parsnips, after another 5 minutes carrots. Fry for 5 minutes, add salt, sugar to taste, tomato juice and chopped dill. After another 5 minutes, transfer to clean, dry jars, and pour 2 tablespoons of tomato juice or sauce on top of the vegetables, without overfilling the jar with its contents. Attach the lids in several places with a machine and set to sterilize:
half-liter jars 40 minutes
liter jars 60 minutes
After sterilization is completed, the jars are quickly sealed. Store the vegetable side dish for the winter in a cool place. For 10 half-liter jars you need:

carrots 2.5 kg
parsnips 0.5 kg
tomatoes 2.5 kg
sunflower oil 0.4-0.5 kg
sweet pepper 2 kg
salt, sugar and dill to taste
onions 1.3 kg

Eggplant salad with tomatoes

Before you start preparing the eggplant and tomato salad, you need to wash the eggplants, bell peppers, and tomatoes well. Eggplants are cut into slices 1-1.5 cm thick, salted and left for 1 hour to remove bitterness. Then cut the pepper into slices 0.5 cm wide and fry in oil until tender, but do not overcook. Fry eggplants in oil until golden brown. Eggplant and tomato salad is placed in clean, dry jars, alternating a layer of peppers, eggplants with slices of fresh tomatoes, and so on until the top of the jar.
Take tomatoes that are red but firm, cut into slices or halves 1-1.5 cm thick. Roll up the jars and sterilize:
half-liter jars 40 minutes liter jars 50 minutes
For 10 half-liter jars you need to take:
eggplants 2.5 kg
salt 60 g
sweet pepper 2.7 kg
sugar 50-60 g
tomatoes 2 kg
Parsley and hot pepper in pods are added to eggplant salad with tomatoes, if desired.
Kuban salad

Kuban salad recipe No. 1:
cucumbers 1.2 kg
tomatoes 1.2 kg
bell pepper 0.4 kg
onion 0.2 kg
salt 40 g
vinegar 150-180 g

Kuban salad recipe No. 2:
cucumbers 1 kg
tomatoes 1.5 kg
bell pepper 0.4 kg
onion 0.1 kg
salt 40 g
vinegar 150-160 g
vegetable oil 0.08-0.1 kg
Properly prepared Kuban salad has a good taste, a pleasant smell, and the vegetables retain their valuable nutritional qualities.
Winter snack without vinegar

To prepare a winter snack, eggplants, sweet peppers (bell peppers), onions, carrots, parsnips, garlic and tomatoes are well washed, peeled and cut into slices. Eggplants are cut into slices 1-1.5 cm thick, salted and left for about 1 hour to remove the bitterness. Then you need to cut the sweet pepper into slices 0.5 cm wide, the onion, as for a salad, wash the carrots well, cut out the damaged areas and cut into slices 0.5 cm thick of any shape. Finely chop the garlic. Tomatoes are immersed in boiling water for 1-2 minutes, then the skin is removed and cut into 1 cm thick circles or slices. The vegetables prepared for winter snacks should be mixed (except for eggplants and tomatoes), salted, added sugar and first put the mixed vegetables in the pan, then the eggplant and tomato slices. Place vegetables in several layers. Pour the winter appetizer with sunflower oil, add parsley or dill and simmer over moderate heat, and finally on low heat. Simmer until done. Then they are transferred to clean, dry, hot jars, sealed hermetically and sterilized:
half-liter jars 30 minutes
liter jars 50 minutes
For sterilization, you can put the jars in the oven for the same time. The oven heat should be slightly below average temperature.
For 5 half-liter jars of winter snacks you need to take:
tomatoes 1 kg
garlic 50 g
eggplants 1.5 kg
salt 35-40 g
sweet pepper 0.4 kg
sugar 35-40 g
onion 0.4 kg
vegetable oil 0.4-0.5 kg
carrots 0.4 kg
parsnips 0.3 kg
Parsley, dill and red hot pepper are added to the winter snack if desired.
Winter snack with vinegar

This winter snack recipe is prepared with the addition of vinegar. Eggplants, bell peppers, onions, carrots, tomatoes, garlic, hot peppers (optional), wash dill well and cut into pieces. Eggplants are cut into approximately 50-70 g, sweet peppers into 2-3 parts, depending on size, onions also into 2-4 parts, carrots into slices. Place everything in a saucepan: first the eggplants, then onions, peppers, carrots and on top red firm tomatoes cut into 2-4 pieces, garlic and herbs, again eggplants and everything in the same order. Pour the winter appetizer with sunflower oil, water and vinegar, salt it, add sugar (to taste) and let it simmer. From the moment of boiling, boil for 35-40 minutes.
At the end of boiling (10 minutes), in order to better preserve the smell, add several cloves of crushed garlic, hot pepper and dill. Then the winter snack is placed in layers into clean, dry and very hot jars, quickly sealed and placed under a warm blanket for 2 hours.
If the eggplants are small, then they can be cut into 2 parts, the peppers can be filled with chopped onions (but not small ones).
For 5 half-liter jars you need:
eggplants 0.9 kg
sunflower oil 150 g
sweet pepper 0.5 kg
onion 0.5 kg
vinegar 70 g
tomatoes 0.7 kg
water 1 glass
carrots 0.1 kg
salt 20 g
garlic 20-25 g
sugar 25 g
hot pepper to taste.
Mushroom solyanka with vegetables
Products: 1 kg of mushrooms (boletus, boletus, boletus), 1 liter of vegetable oil, 1 kg of carrots, 1 kg of onions, 1 kg of cucumbers, 500 g of tomatoes, 500 g of sweet pepper, 3 tablespoons of sugar, 1 tablespoon of vinegar essence (15 ml 80.3 bay leaves, salt and pepper to taste.

Peel, rinse, and boil the mushrooms in salted water. Cut the carrots into thin circles, the onion into rings. Cut cucumbers and peppers into circles, and tomatoes into slices.

Bring the oil to a boil, add the carrots first, after 5 minutes add the onion, after another 5 minutes add the sugar. After 10 minutes, add mushrooms, cucumbers, bell peppers, tomatoes, bay leaves, salt, pepper and vinegar essence, mix everything thoroughly and simmer for 40 minutes. Place hot hodgepodge into prepared jars and roll up. Store mushroom solyanka in a cool place.

Assorted salad with beans and beets
Ingredients: 2 kg of cucumbers, 2 kg of beets, 800 g of green beans, 100 g of garlic, 1 pod of hot pepper, dill and parsley to taste.

For the marinade: 3 liters of water, 100g salt, 5 teaspoons sugar, 100g 9% table vinegar.

Cut the cucumbers into circles, green beans into 3-4cm pieces. Chop the garlic, herbs, hot peppers, peel the beets, and grate them on a fine grater. Mix all the vegetables and place in sterilized jars. Add marinade ingredients to water and bring to a boil. Pour boiling marinade over the vegetables in jars and sterilize for 30 minutes, then seal with lids and wrap in a warm blanket.

Beet salad for the winter
Ingredients: 4 kg beets, 2 kg bell peppers, 2 kg onions, 2 kg tomatoes, 50 g hot peppers, sunflower oil for frying vegetables, salt to taste

Cut the onion and sweet pepper into strips, fry in sunflower oil until half cooked. Tomatoes, pass through a meat grinder. Grate the beets on a coarse grater. Combine tomatoes and beets and simmer for 1 hour, stirring occasionally. Then add fried onions, sweet peppers, hot peppers minced to the beets and tomatoes and salt to taste. Simmer all the vegetables together for another 10 minutes. Place the hot salad in sterilized jars and roll up the lids. Wrap the jars and leave until completely cool.

Pepper with fruit
Products: 1 kg of bell pepper, 300 g of plums and onions, 0.5 kg of sour apples, 10 pcs. cloves, 10 black peppercorns, 100g vegetable oil, 40g salt, 50g sugar.

Peppers and onions need to be cut into rings, plums cut into halves, pits removed, apples cut into slices, then mix all ingredients, season with salt, pepper, cloves, pour in vegetable oil and leave for 5-7 hours. Then place the vegetables on low heat, bring to a boil, stirring constantly, and simmer for 3-5 minutes.

Then transfer the mixture of hot peppers and vegetables into sterilized jars and sterilize: half-liter jars - 25 minutes, liter jars - 30-40 minutes, and seal.
A hearty vegetable salad for the winter!
Prepare the eggplants: cut into cubes, add some salt and set aside for an hour. At this time you need to boil the beans. Cut tomatoes and peppers into slices, chop garlic. Grate the carrots on a coarse grater and fry them together with the onions.

Place everything in one pan, add chopped dill and parsley, salt, sugar, vinegar and oil. Let it all simmer for an hour. When hot, put into jars and roll up.

Ingredients:
1.Eggplants - 2 kg
2. tomatoes - 1.5 kg
3. beans 800 grams
4. carrots - 0.5 kg
5. bell pepper - 0.5 kg
6. garlic -200 gr
7. onion - 3 medium. heads
8. vegetable oil - 0.5 liters
9. table. vinegar - 100 ml.
10. sugar - 150 gr
dill, parsley, to your taste.

Try it and you will thank me!