Canning recipes without sterilization. Quick pickled tomatoes

Adjika is one of the favorite sauces for meat dishes. In this recipe, thanks unusual ingredients– nuts and marigold flower petals, adjika reveals an unexpected side, and its taste is radically different from the taste of the sauce everyone is familiar with.

List of required ingredients:

red hot pepper in pods - one kilogram;
peeled kernels walnuts– half a kilogram;
ripe tomatoes - one kilogram;
garlic cloves - half a kilogram;
kitchen salt - one glass;
ground coriander– one hundred grams;
petals from twenty marigold flowers (about two tablespoons).

Cooking recipe:

Wash the tomatoes, scald them with boiling water and immediately place them in cold water. With the help of such manipulations, the skin of the tomatoes can be easily removed.
Wash the hot pepper pods, scald with boiling water and wipe dry.
Grind peeled tomatoes, peppers, walnut kernels, garlic and flower petals using a meat grinder or blender.
Transfer the vegetable puree into a prepared saucepan, add a glass of kitchen salt and ground coriander, and simmer over low heat after the mixture boils.
While the sauce is still hot, pour it into small, preferably half-liter jars and cover with plastic lids. Allow the adjika to cool completely and then store in the refrigerator.

Adjika turns out to be extremely spicy and piquant, so it is not recommended to be given to children. If you don’t have marigold petals, you can do without using them, but with them the taste of the sauce is much more interesting.

Canned yellow tomatoes with other vegetables without sterilization

Not only the fruits of red tomatoes are used for canning. There are also many recipes for preserving green and yellow tomatoes, which, unlike the red ones, have more sweet taste.

Korean canned cauliflower: a savory snack for all occasions

For tomatoes on three liter jar:

yellow tomato fruits;
carrot roots;
onions;
green sprigs of parsley;
black and allspice peas;
dried bay leaves.

For filling:

cold water - three liters;
granulated sugar - two glasses;
granulated kitchen salt - five tablespoons;
table vinegar- one hundred and fifty milligrams.

Cooking recipe:

First prepare the vegetables. To do this, wash the tomatoes, carrots and onions under running water.
Onions, if the bulbs are small, cut into rings; if the fruits are larger, then into half rings.
Cut the carrots into thin round slices.
Place tomatoes, chopped carrots and onions, washed parsley sprigs, several dry bay leaves and three or four peppers of each type into dry, pre-sterilized three-liter jars.
Prepare the marinade in the following way: add kitchen salt and granulated sugar to cold spring water and stir until they are completely dissolved. Boil the brine and immediately after boiling, remove from heat and pour in table vinegar.
While the marinade is still hot, pour it over the prepared tomatoes and vegetables and cover with boiled iron lids. Once the jars of tomatoes have cooled completely, store them in a cool, dark place.

As you can see from the recipe, a large amount of sugar is used to prepare the marinade, as a result of which the pickled tomatoes acquire a rich, sweet taste. Who doesn't like sweets? canned tomatoes, can reduce the dosage of sugar to your taste.

Tomatoes and peppers canned in honey marinade: recipe for a liter jar

This preparation can be safely called “two in one”, since one jar combines juicy tomato fruits and halves of a sweetish bell pepper. A honey marinade will give canned vegetables special, unique taste and aroma.

How to can can beans for the winter

For one liter jar for peppers and tomatoes:

small and hard tomato fruits;
bell pepper pods;

For the brine:

cold water - one liter;
sugar - one tablespoon;
granulated kitchen salt - one tablespoon;
table vinegar - one hundred milligrams;
natural honey - two tablespoons.

Cooking recipe:

First you should prepare the vegetables for canning.
Wash the tomatoes, remove the stems and pierce each fruit in several places with a toothpick.
Wash the pepper and remove seeds.
Cut each pepper into half, if the pepper fruits are large, then into three to four halves.
Arrange the peeled vegetables in liter jars in layers, alternating tomatoes and pepper halves.
Method for preparing the marinade: stir sugar and salt in cold spring water until their crystals are completely dissolved, and bring the mixture to a boil.
Then remove the boiled marinade from the stove, add vinegar and honey, and stir thoroughly.
Pour hot brine over the tomatoes and peppers, cover with dry, sterilized lids and carefully roll up using a key.
Allow the jars of vegetables to cool, and then store them in a dry place. cool place.

This preparation looks very beautiful and original if you use peppers of different colors for preservation.

Indian apple sauce (chutney) without sterilization

Chutney is Indian sauce, which is prepared from fruits and vegetables. And although cooking these regular sauces It will take a lot of time, but the result will be amazing.

Carrot juice for the winter and not only: step-by-step recipes for carrot drinks

List of required ingredients:

tart green apples - one kilogram;
fresh garlic - ten large cloves;
fresh ginger - one root;
apple cider vinegar - two glasses;
granulated sugar - two glasses;
dried hot pepper– one teaspoon;
freshly squeezed lemon juice– three tablespoons;
kitchen salt - one and a half teaspoons;
raisins from white variety grapes - one glass;
mustard seeds - two tablespoons.

Cooking recipe:

Stir apple cider vinegar with sugar and bring to a boil in a deep saucepan, then boil the brine for about ten minutes. low heat.
Cut the washed and peeled apples into very small pieces.
Grind the garlic and ginger in a mortar or blender.
Mix apples with fresh juice lemon, add chopped garlic with ginger and dry red pepper.
Lastly, add salt, raisins and mustard seeds to the apple mixture.
Transfer the resulting apple mixture to a saucepan with the vinegar marinade and simmer the sauce over low heat until all the ingredients are combined into a homogeneous mixture and the chutney begins to thicken. Typically, cooking the sauce takes an hour and a half.
Transfer the finished sauce into sterilized jars and screw on boiled metal lids.

Before tasting the sauce, it must steep for a month; fresh chutney is not like that. interesting taste and aroma.

Eggplant in mayonnaise: a simple recipe for canning without sterilization

Cooking recipe:

Peel the bell peppers from the seeds and grind them together with garlic and hot pepper in a blender.
Peel the eggplants, cut into small cubes and lightly fry in a frying pan, adding a little olive or sunflower oil.
Mix eggplants with ground vegetables, salt, ground pepper, table vinegar and mayonnaise.
Boil the eggplant and vegetable mixture for approximately forty to fifty minutes over low heat.
Divide the hot mass into dry, sterilized jars and roll up thoroughly.

For added spice, you can add a few tablespoons of ground red paprika to the eggplants.

It is important to remember that not all products can be prepared without further sterilization. These include legumes, for example, beans and peas, corn and especially mushrooms, which must be sterilized to avoid poisoning.

Compote of whole apples for the winter without sterilization (video)

No matter what preservation method you use, with or without sterilization, the main rules for successful preservation are to adhere to the exact recipe and maintain sterile cleanliness in the kitchen.

Summer and early autumn are the time of intensive preparations for the winter. This section contains the most favorite recipes: tasty, practical and reliable.

Thanks to the presence of apples and tomatoes, this tkemali sauce is softer and less sour in taste. I really liked it, you can prepare it for the winter or cook it for every day...

The pepper tastes simply divine - aromatic, moderately spicy, slightly sweet. And how beautiful, you can’t take your eyes off it! You open a jar in winter, and until you finish it, you won’t stop...

The advantage of this recipe is that tomatoes are canned without a long and tedious sterilization, which greatly speeds up and simplifies the whole process. The tomatoes come out undercooked...

Very easy recipe canned cucumbers. The cucumbers cost well, and they taste much tastier than if you roll them up classic recipe with mandatory sterilization.

This caviar is made two to three times faster than the classic recipe. Agree, a significant saving of time and effort, especially in the summer, when there is so much to do...

Extremely simple and practical recipe. The tomatoes are aromatic and moderately sour; they are always welcome on the dinner table. Saturated tomato juice You can drink it, or you can make tomato sauce from it...

The salad is very simple to prepare, and the flavor of the wrap is extraordinary. You open a jar in winter and are immediately immersed in a stunning aroma. fresh vegetables. So delicious that...

During the season of lettuce and tomatoes, be sure to roll up lecho. I offer a very simple and quick recipe for lecho, which is prepared without sterilization, without adding vinegar and oil...

These tomatoes are salted cold, without vinegar or sterilization. The tomatoes are spicy and very tasty. Composition: green or brown tomatoes, garlic, salt, water, dill...

Try this natural homemade tomato juice. It is prepared very, very simply and quickly, without sterilization, without vinegar and other preservatives. Even kids can drink this natural product...

Prepare an amazing sour-spicy Tkemali sauce for the winter, which is much tastier and cheaper than the sauce sold in stores. The recipe is simple and tasty, all ingredients are available...

This special recipe- the cucumbers turn out very tasty, elastic and crispy. Salting time is 24 hours! You can pickle any cucumbers and in any quantity! As they say, fast, tasty and practical!

An amazing recipe made from the simplest and cheapest ingredients. Cabbage rolls are easy to prepare, they turn out delicious and beautiful. The perfect recipe, both for every day and for the holiday table...

This very tasty, beautiful and delicious cabbage also called "Festive". It is prepared quickly and simply, but it always becomes a hit at the holiday feast...

Sunsets for the winter are great, but no cucumbers and tomatoes can replace practicality sauerkraut, because you can bake cabbage pies from it, you can cook stewed cabbage, is it possible...

A very simple, practical and quick recipe. You can marinate both colored and regular white cabbage. It takes 3-4 days to prepare, but is eaten instantly. Take care of vitamins for the winter...

There are many adjika recipes for the winter, but this is my favorite recipe. Adjika is quick and easy to prepare, it turns out beautiful, tasty and aromatic, and stores well...

For this simple and quick recipe you can marinate any edible mushrooms. They marinate very quickly, store well and are ready to eat in just a few hours...

A very simple and practical recipe. Canned quince without sugar is great side dish to meat, and how delicious the bird turns out if you stuff it with quince. Ingredients: quince, water...

This one is spicy flavorful sauce just perfect for meat. The recipe is simple, all ingredients are available. Ingredients: tomatoes, onions, hot peppers, salad pepper, vegetable oil, spices...

Be sure to make these pickled tomatoes. The marinating process takes only 12 hours! Compound: small tomatoes, garlic, dill, salt, sugar, water, vinegar...

A very simple recipe for cold pickling cucumbers; the cucumbers turn out tasty and crispy, and store well. Ingredients: cucumbers, horseradish, garlic, salt, water, dill, pepper, leaves...

A tasty and practical wrapping of medium-sized tomatoes; cherry tomatoes or assorted-sized tomatoes from your garden plot or cottage are suitable. Ingredients: tomatoes, onions, parsley, celery...

If your goal is to prepare eggplants for the winter as quickly as possible, then this recipe is a lifesaver. No sterilization, no hassle, everything is very fast and simple. Only two ingredients...

Very delicious roll from eggplants. In winter, you open a jar, and there are such aromatic, juicy and meaty vegetables, just a real treat for a gourmet! Ingredients: eggplant, bell pepper, onion, carrot, garlic...

A very simple recipe, without sterilization, the saute turns out tasty and juicy, and stores well all winter. Ingredients: eggplants, lettuce peppers, tomatoes, onions, carrots, garlic, herbs, spices, vegetable oil...

Every year I make this salad, it’s so delicious that no matter how much you roll it up, it still won’t be enough. Can be served as a separate dish, also used for preparing meat and fish dishes...

It is no coincidence that canned zucchini is the most popular zucchini, because zucchini, squash or zucchini are cheap, practical, bear fruit almost all summer, and taste just as good as other zucchini...

Prepare these very delicious plums V spicy marinade. Plums are an excellent garnish for many meat dishes, which will bring novelty to daily menu. The marinade itself can be used for sauces...

A very simple and practical caviar recipe. The big advantage is that no oil is used, the vegetables are stewed in own juice, and then roll up without sterilization...

Prepare this delicious compote of berries and fruits for the winter. This recipe is good because the set of ingredients can be anything, in addition, the berries and fruits are not boiled, but only poured with boiling water...

Just recently, this dish dominated all the shelves of Soviet stores; more than one generation of students grew up on it. Although those times have passed, this caviar remains folk dish for its practicality...

Delicious, crispy, moderately spicy cucumbers. What housewife doesn’t dream of rolling up just such cucumbers for the winter? The recipe has been proven and tested for many years, so take it and roll it to your health...

Traditional zucchini, cut into circles, are already boring, so I suggest preparing a zucchini salad for the winter. Extremely simple and practical. In winter, you open the jar, and you can immediately put the salad on the table...

Eggplant amazing vegetable, it is tasty both stewed and fried, and pickled eggplants- This is generally a delicacy. Try fermenting eggplants with carrots and celery. Simple, fast and tasty...

This delicious spicy eggplant caviar is prepared very quickly and without sterilization. The eggplants are filled with tomato juice, so in winter all that remains is to open them, quickly cut them and that’s it, the eggplant caviar is ready!!!

Although korean carrot It didn’t come to us from Korea at all, but the name stuck, and our people liked the recipe. I am sharing a simple and proven recipe for how to prepare delicious crispy carrots...

Try a great recipe spicy adjika. This one is being prepared homemade adjika very easy and simple. But most importantly, this vitamin seasoning holds up well in the refrigerator all winter...

Very practical and useful preparation from young shoots of garlic. This seasoning can be prepared in 5 minutes, is perfect for first and second courses, and can be stored in the refrigerator...

Store-bought juices are very convenient, but if you really care about the health of your family, then I recommend making your own compotes, for example, from ordinary cherry plum...

This is not even a juice, but rather a concentrated juice-pre from viburnum. A couple of spoons per glass, and vitamin drink ready. Excellent product against colds, flu, improves immunity...

Quince itself is not very hard, it’s hard, and it makes your throat feel uncomfortable, but in jams and jams, quince is great. Be sure to roll up a very beautiful and delicious compote from quince...

Simple and delicious recipe home apple compote for the winter. Prepares quickly, without sterilization. And to make the compote really tasty, beautiful and aromatic, add thorns and mint...

It’s even difficult to imagine a simpler and more healthy recipe grape juice. All we need are the grapes themselves and a regular juicer...

Vegetables and fruits intended for seaming or pickling are thoroughly washed in cold running water. We pre-soak the cucumbers to remove all the dirt, and then wash them. We change the water several times.
The washed vegetables should be dry from the water, only after that we put them in sterile jars. How to sterilize jars, lids and blanks is described in detail in this article.
To prepare brines, we use regular rock salt. Iodized salt or EXTRA salt is not suitable for seaming.
The time for sterilization of preparations depends not only on the volume of the jar, but also on the vegetable itself, therefore we strictly adhere to the specified sterilization time.
We place the rolled up jar with the lid down; the hot contents of the jar additionally “sterilize” the lid and neck of the jar.
It should be remembered that wrapping the seams prolongs the sterilization time. Therefore, cucumbers, zucchini, and tomatoes that are sterilized in boiling water are usually not wrapped to prevent them from being overcooked.
Winter preparations that are boiled over a fire and then rolled up without sterilization are usually well wrapped, thereby prolonging the heat treatment.
Sealings should be stored in a cool place away from radiators and heating devices. Exposure to direct sunlight is also not advisable.
Any roll will be much tastier if it is cooled in the refrigerator before serving.
To make the rolled cucumbers crunchy, open the jar in advance, add a couple of chopped garlic cloves, some fresh herbs, and be sure to cool them in the refrigerator.
Freshly rolled up jars should not be opened out of curiosity; they still haven’t brewed yet, haven’t been saturated with salt and spices. Only after standing on the shelf for several months do they acquire their final taste.

It's nice to open a small jar of tasty and healthy salad in winter, which brings back pleasant memories of the past fruitful summer. There are many various variations and recipes for such salads, which have been successfully tested by many skillful housewives. Nowadays it is not at all necessary to blindly follow traditions, cook only the recipes of our grandmothers, you can try something unusual and new, namely prepare salads for the winter without sterilization. Winter salads without sterilization are rapidly gaining popularity and a worthy place on the shelf in the cellar. What are its main differences, and how did the lack of traditional sterilization affect its taste?

Despite the fact that these recipes have only slight differences from those that require mandatory sterilization, you will notice that such options are much tastier than usual. When you open the jar, you can feel the unique aroma and delicate taste.

Such salads without sterilization are worth trying; vegetables prepared in this way acquire a more delicate taste and become crispy.

The cooking process itself turns into an exciting process! Now there is no need to spend hours melting from the heat in the kitchen, such heat from the stove can take away the housewives’ energy, so in the summer a great way out of this situation is to make a salad without sterilization. You will need to spend much less time and effort on this; in return, housewives will receive indescribable joy from the salad prepared for the winter. All that remains is to add to your list available and original salads for the winter to choose the appropriate option.

How to prepare salads for the winter without sterilization - 11 varieties

Ingredients:

carrots - 400 g,
cucumbers - 1 kg,
onions -400 g,
tomatoes - 1 kg,
salt - 2 tablespoons,
vinegar - also 2 tablespoons,
vegetable oil - 4 tablespoons.

Preparation:

Washed vegetables need to be chopped.
Cucumbers are cut into slices and placed in a thick-bottomed pan for further cooking.
Cut the onion into regular cubes, and grate the carrots into coarse grater.
We send all the vegetables to the cucumbers in a large container. Slowly simmer the salad over low heat for 15 minutes.
After this, chopped tomato slices are tossed in, and the vegetables are stewed for no more than 10 minutes.
Before pouring, you need to pour vinegar and vegetable oil into the pan. The entire composition is thoroughly mixed.
Place the salad in sterile jars. Roll up as usual tin lids, they also need to be sterilized.
Our simple salad is ready to cool naturally.

Ingredients:

Shredded cabbage - 2.5 kg;
Carrots - 3 kg;
Onion - 1 kg;
Bell pepper - 1 kg;
Sugar - 175 g;
Salt - 3 tbsp. l.;
Vinegar - 150 g;
Vegetable oil - 250 g.

Preparation:

Wash all the vegetables thoroughly, finely chop the cabbage, grate three carrots, and cut the fresh bell pepper into thin strips.
Cut the onion into thin half rings.
We combine all the ingredients in a large container, add sugar, salt in the prescribed proportions, and don’t forget to add table vinegar.
At the end, add vegetable oil. Mix everything thoroughly with spices.
Mix well, put in sterile jars, put in a cool place for 5-6 hours, after this time it will be ready.

For lovers winter preservation You will love this simple, but at the same time delicious salad.

Ingredients:

Fresh cucumbers - 3 kg;
Garlic - 100 g;
Parsley - 30 g.

Preparation:

Fresh cucumbers need to be chopped into small rings so that they release maximum juice.
You also need to finely chop fresh parsley there.
Using a garlic press, you need to squeeze out 100 g of peeled garlic.
The prepared products must be thoroughly mixed together in a large container and left to cook in their own juice for 12 hours. for the specified period winter preparation will give more more juice
The canning process begins. To do this, you need to sterilize the jars, wash them with soda and hot water.
The present salad must be carefully laid out sterile jars, you need to add 2 tbsp to each jar. l. vegetable oil.
The resulting spin can be for a long time Keep refrigerated. The salad does not have to be rolled up; they can be covered with a nylon lid.

The peculiarity of this salad is that it does not need to be stewed over a fire, and it does not require sterilization of vegetables.

This is one of the options for canning cucumbers, with the addition of onions and spices.

Ingredients:

Cucumbers - 3kg;
Onion - 500 g;
Garlic - 200 g;
Vegetable oil - 1.5 tbsp;
Table vinegar 70% - 3 tbsp. l.;
Ground black pepper - 3 tbsp. l.;
Salt - 10 tsp;
Sugar - 8 tbsp. l.

Preparation:

We cut the washed cucumbers into thin slices, cut the onion into thin half rings.
Finely chop the peeled garlic. Add all the spices according to the specified recipe. Mix thoroughly 3 times and put in the refrigerator to infuse overnight.
The next morning, mix everything thoroughly again, put it in sterilized jars, and close with nylon lids.
Store strictly in the refrigerator.

Ingredients:

cabbage - 1 kg
large tomato- 5 pcs.
cucumbers - 10 pcs.
garlic cloves - 5 pcs.
carrots - 4 pcs.
onion - 2 pcs.
chili pod
greens (cilantro, basil, dill, parsley) - a large bunch
bay leaf- 4 pcs.
salt - 2 tbsp. spoons
sunflower oil - 220 g
sugar - 4 tbsp. spoons
black peppercorns - ½ tsp.
vinegar - 4 tbsp.

Preparation:

First you need to prepare a large container for mixing the salad.
Wash all vegetables and herbs thoroughly, place on clean towel, so that a little glass of water.
The fleshy part of the bell peppers should be chopped into small strips. Cut the hot pepper into thin rings.
The cabbage needs to be finely chopped, the tomatoes cut into small slices.
Grind the carrots on a medium grater, the onion goes into half rings.
Big bun Finely chop fresh herbs.
Mix all the chopped vegetables in a large container, add 5 dried bay leaves, ½ tsp. black allspice peas, 2 tbsp. spoons of salt, 4 tbsp. spoons of sugar.
Place the resulting juicy salad in prepared sterile jars, add ½ cup to each of them regular oil sunflower, stir everything thoroughly.
Pour a tablespoon of vinegar into each sterile container and seal tightly.

It turns out spicy eggplants, with a wonderful seasoning of tomatoes and sweet peppers.

Ingredients:

Bell pepper 10 pcs.;
Garlic - 2 medium heads;
Hot hot pepper - 4 pods;
Eggplants - 3 kg;
Tomatoes - 3 kg;
Vegetable oil;
Salt;
Sugar;
Vinegar - 150 ml.

Preparation:

Cut the washed eggplants into medium circles and place them in a large bowl.

Sprinkle them with a handful of salt and soak them in cold water for 3 hours to remove the bitterness.

You can place a medium press on top to better remove the unpleasant bitterness from the eggplants.

Grease a baking tray generously with vegetable oil and place one layer of eggplant there.

The top of the eggplants is coated with oil again. Preheat the oven to 200 degrees, turn on the upper and lower heating. Bake until golden brown.

We shift ready-made eggplants into the vessel.

After all the batches of sliced eggplants have baked in the oven, you need to start preparing their filling. To do this, use a food processor or blender to grind peppers, tomatoes, hot peppers, and garlic.

Pour the homogeneous mixture into the cooking pan.

Add 1 tbsp to the tomato mixture. l. salt.

Let the mixture cook on maximum heat.

Bring to a boil, stirring.

Add regular vinegar to the mixture, 1 tbsp. l. sugar, boil the mixture thoroughly for 5 minutes.
Place 2 tbsp on the bottom of a sterile jar. l. thick tomato filling, lay out eggplants, 2 tbsp. l. pouring, etc. until the end of the jar.

Roll up the jars and leave to cool.

Here's what a pumpkin can be useful for: large quantities growing in the beds. Those who have no idea what to do with this vegetable can use this simple salad.

Ingredients:

Pumpkin - 2 kg;
carrots, tomatoes - 2 kg each;
Sunflower oil - a tablespoon;
Onions - 1 kg;
Garlic head;
Malic acetic acid - 120 g;
Salt;
Granulated sugar;
Spices - optional.

Preparation:

The pumpkin must be thoroughly washed, peeled and seeds removed.
Wash and dry the onions and carrots.
Chop the carrots into medium cubes, and the onion into thin half rings.
Pass the washed tomatoes through a meat grinder or blender.
Peeled garlic must be crushed using a garlic press. Place vegetable oil in a large frying pan or cauldron and heat thoroughly.
Fry onions, chopped carrots and chopped pumpkin on it.
After the vegetables are fried until tender, pour the tomato mixture into the salad, add sugar, salt, and your favorite spices.
Everything needs to be mixed thoroughly and simmered until cooked.
At the end of cooking, you need to add squeezed garlic and apple cider vinegar to the salad.
The entire composition must be thoroughly mixed again.
Place the hot lecho into jars and cover with tin lids.

Ingredients:

based on 1 liter jar:

Zucchini - 3 kg;
Salt - 1 tbsp. l.;
Sugar - 2 tbsp. l.;
Regular vinegar- 50 ml;
Powdered dry or grain mustard - 1 tsp;
Dill - a small bunch;
Fragrant black pepper - 2-3 peas;
Garlic - 1 clove;
Fresh cherry leaves - 3 leaves;
Currant leaves - 3 leaves.

Preparation:

We rinse the jars thoroughly and leave them to drain on a towel; there is no need to sterilize them.

Place dill umbrellas, cherry and currant leaves, and 1 clove of garlic on the bottom.

Don't forget to add allspice.

Peel the zucchini if there are yellowed areas.
We cut the zucchini into medium circles and put them in jars.

While we put water in the pan to fill. Pour 50 ml of ordinary vinegar into each jar of zucchini.

Add the amount of salt and sugar indicated per liter jar.

1 tsp. pour mustard into each jar.

Fill all jars with boiling water. Place the filled jars in a saucepan, the bottom of which is lined with a towel.

Fill the pan with warm water until the necks of the jars narrow, cover with lids.

From the moment the water boils in the pan, keep the jars in boiling water for 5-7 minutes.

We take out the jars and roll up the tin lids.

It is important not to over-boil the jars in the pan, otherwise the zucchini will not be as crispy.

This salad is easy to prepare and rich in flavor.

Ingredients:

Tomatoes - 1.5 kg;
Carrots, small onions - 500 g each;
Sweet pepper - 1.5 kg;
Salt - 45 g;
Black peppercorns - 20 pcs.;
Vegetable oil - ½ liter;
Granulated sugar - 80 g.

Preparation:

Before processing vegetables, they must be thoroughly washed under running water.

Bow and fresh tomatoes cut into half rings.

Chop the peppers into strips.

Grate the carrots on a special grater for Korean salads.

Chopped vegetables go into a large saucepan.

Pour acetic acid into it, add butter, salt and sugar.

Stew the vegetables in a saucepan until cooked, pour the salad mixture into sterile jars while hot.

Close the jars with sterile lids.

Simple pickled cucumbers without sterilization - great addition for winter salads.

Ingredients:

based on a liter jar:

Cucumbers - 2 kg;
Salt - 2 tsp;
Sugar - 2 tsp;
Vinegar 9% - 2 tbsp. l.;
Water - 500 ml.
Dill - 2-3 umbrellas;
Garlic - 3-4 cloves;
Bay leaf - 1 pc.;
Horseradish root 5-6 cm long - 1 pc.;
fresh leaf horseradish - 10-15 cm.

Preparation:

This preparation is prepared very quickly; the cucumbers are filled with brine only once.

Wash the cucumbers and leave them in clean water for 2-3 hours.
Just wash the jars, put dill, garlic, chopped horseradish root in them in small pieces, put it in jars.
Cut the fresh horseradish leaf into small pieces.
We cut the cucumbers on both sides and place them in jars.
Add bay leaf and allspice. Pour boiling water into the jars. Cover with a lid and leave for 30-40 minutes.
We drain the water from the jars and use it to make brine for pouring.
Bring the filling to a boil, add salt, sugar, vinegar at the end.
Pour the boiling brine back into the jars. Banks do not require sterilization at all. Roll up the lids.

Ingredients:

Cabbage head;
Cucumbers, tomatoes - 1 kg each;
Small onions - 3 pcs.;
Carrots - 3 pcs.;
Head of garlic;
Dill;
Table vinegar - 110 ml;
Salt - 2.5 tbsp. spoons;
Sugar - 2 tbsp.

Preparation:

All vegetables must be thoroughly washed under running water to remove unwanted microflora; you can additionally treat the vegetables with baking soda.

Place the cucumbers in a bowl with clean cold water for a couple of hours.

This is done so that the cucumbers retain their fresh crunch and elasticity.

Add dry dill and allspice to the same water.

Simply cut the soaked cucumber fruits in half.

We cut the cabbage into large leaves so that they can fit into the neck of the jar. You need to peel 7 garlic cloves.

Chop clean carrots into medium circles.

Place all vegetables in a sterile container.

Place the tomatoes on top and pierce them with a fork so that the juice can easily flow out of them.

Summer in our country is marked not only by vacations and travel, but also by hot battles in the battle for the harvest. Perhaps nowhere in the world there is such a quantity of preparations as we have, and this is great - after all, opening a jar of jam or salad prepared with your own hands in winter is not only pleasant, but also useful.

By the way, about the benefits. In most salads and other vegetable preparations table vinegar or acetic acid is used. Vinegar is, of course, good as a preservative, but not everyone will benefit from such winter delicacies. Children, people with increased acidity stomach acid and some other diseases, preparations using vinegar are generally contraindicated.

They find a replacement for vinegar - citric acid or even aspirin tablets. But best option- preparations for the winter without vinegar using products with sufficient acidity. Tomatoes, red currant juice, lemon or apple juice and others sour foods will perfectly replace acetic acid and make your preparations tasty and healthy. Vinegar can be replaced with horseradish, grape, currant and cherry leaves. They preserve the color of vegetables and prevent them from overcooking.

Don’t forget about pickling and pickling, they have always been and will be an excellent alternative pickling.

When starting to prepare for the winter without vinegar, do not forget about the impeccable preparation of jars and lids: they need to be sterilized, and even more thoroughly than usual, to ensure that the jars do not “explode.” In addition, when the preparations are placed hot in jars, it is advisable to sterilize them in boiling water for several minutes and only then roll them up.

Mushroom caviar

Ingredients:
3 kg mushrooms,
1.5 kg carrots,
1.5 kg of onion,
500 ml tomato paste,
1 liter of vegetable oil,
black ground pepper, salt - to taste.

Preparation:
Boil the peeled and sorted mushrooms in salted water for 20-25 minutes, removing the foam, drain in a colander and let the water drain, then pass through a meat grinder. Grate the carrots on a coarse grater, cut the onion into small cubes and fry the vegetables in vegetable oil until tender. Add tomato paste, salt and pepper, simmer for 10-15 minutes, add mushrooms to the vegetables and simmer for an hour. Stir and add vegetable oil as needed. Place the hot caviar into sterilized jars, cover with lids, leave to sterilize for 10-15 minutes and roll up.

Lecho

Ingredients:
3 kg of fleshy tomatoes,
1 kg sweet pepper,
4-6 cloves of garlic,
3 tbsp. Sahara,
1 tbsp. salt,
herbs, spices - to taste.

Preparation:
Cut half the number of tomatoes and peppers into pieces, place in a saucepan and bring to a boil, then reduce heat and simmer for 15 minutes. Then add the remaining chopped tomatoes and cook for another 15 minutes. Place salt, sugar, garlic, herbs and spices in a saucepan, stir and cook for 5 minutes. Immediately pour the lecho into jars and roll up.

Vegetable platter

2-3 cucumbers,
1 young zucchini,
medium-sized tomatoes - how many will fit,
6 large grape leaves,
4 cherry leaves,
2 currant leaves,
2 leaves of horseradish,
4-6 cloves of garlic,
5 small onions,
3-5 sprigs of parsley,
70 g sugar,
70 g coarse salt,
5 black peppercorns.

Preparation:
Place all the leaves, onions, garlic and herbs at the bottom of the jars. Cut the zucchini into slices. Place tomatoes, cucumbers and zucchini in a jar, add spices, salt and sugar and pour boiling water over it. Cover with sterilized lids and sterilize for 20 minutes. Roll up.

Spicy vegetable caviar

Ingredients:
1 kg of fleshy tomatoes,
4 kg sweet peppers,
3-6 pods hot pepper(to taste)
1-2 heads of garlic,
½ cup vegetable oil,
salt - to taste.

Preparation:
Peel the tomatoes and pass through a meat grinder or puree with a blender. Place the tomato mixture in a saucepan and place on slow fire and reduce by almost half. Skip the peeled sweet pepper through a meat grinder and add to the pan. Boil for 20 minutes, add chopped hot pepper and garlic, vegetable oil and salt to taste, boil for another 10 minutes and roll up.

Apple and zucchini salad in tomato sauce

Ingredients:
4 kg zucchini,
6 sour apples,
500 ml boiling water,
300 ml vegetable oil,
300 ml tomato paste,
200 g sugar,
100 g salt,
½ cup garlic, passed through a press,
10 bay leaves,
5 buds of cloves,
5 black peppercorns.

Preparation:
Grate the peeled zucchini and apples on a coarse grater. Tomato paste dilute with boiling water, add salt and sugar, all the spices, oil, stir and pour the apple-zucchini mixture into the pan. Place on the fire, bring to a boil and simmer for 20 minutes. Then add the garlic, simmer the salad for another 10 minutes and place in jars. Roll up.

Eggplant salad with vegetables in tomato sauce

Ingredients:
3 kg eggplants,
1 kg sweet pepper,
1 kg carrots,
750 g onions,
400 ml vegetable oil,
1.5 kg of overripe tomatoes for pouring.

Preparation:
Cut the vegetables (except tomatoes) into small pieces and fry in hot vegetable oil. Peel the tomatoes and puree them using a blender, pour the mixture over the vegetables and simmer for 40 minutes from the moment of boiling. Lay out hot salad on the banks and roll up.

Eggplant in tomato sauce

Ingredients:
4 kg eggplant,
6 kg ripe tomatoes,
60-70 g salt,
garlic, bay leaf, black peppercorns - to taste.

Preparation:
Bake the eggplants in the oven, remove the skin and cut into slices. Peel the tomatoes and pass through a meat grinder or puree with a blender. Pour the tomato mass into the pan, add salt and boil. To the bottom liter cans add garlic cloves, bay leaves and peppercorns, place eggplants in jars and fill with tomato mixture. Cover with sterilized lids and sterilize for 10 minutes. Roll up.

Crispy cucumbers

Ingredients:
3 kg cucumbers,
1 kg of onion,
150-200 g dill,
3 tsp Sahara,
2 tbsp. salt,
2 heads of garlic,
3-5 bay leaves,
1 stack vegetable oil.

Preparation:
Cut the cucumbers into slices, the onion into half rings, and chop the greens. Place the prepared products in a saucepan, add salt and sugar, stir and leave for 3 hours. Then pour oil into the pan, place on low heat and bring to a boil. Boil for 10 minutes, stirring constantly, add chopped garlic, bay leaf, simmer for 2-3 minutes and place in jars. Roll up.

Marinated mushrooms with citric acid

Ingredients:
mushrooms (it is advisable to sort them out and marinate each type separately),
Marinade (per 1 liter of water):
3 tbsp. Sahara,
2 tbsp. salt,
1 tsp with a slide of citric acid,
10-15 black peppercorns,
3 bay leaves,
15 clove buds,
3 pieces of cinnamon, 0.5 cm each,
dill greens - to taste.

Preparation:
Sort the mushrooms, add water (measure the amount) and add all the spices, calculating the amount of water. Bring to a boil and cook for 30 minutes. Place the finished mushrooms in sterilized jars, pour in the marinade and cover with boiled lids. Place the jars in boiling water and heat for another 10 minutes, then roll up. Turn over, wrap with a blanket and let cool.

Bean salad with vegetables

Ingredients:
1 kg of tomatoes,
500 g carrots,
500 g onions,
500 g sweet pepper,
500 ml vegetable oil,
3 stacks white beans,
1-2 tbsp. salt (to taste),
spices and seasonings - to taste.

Preparation:
Boil the beans until half cooked. Cut all vegetables into medium pieces. Place all prepared products in a saucepan, add oil, salt and spices and simmer over low heat for 1.5-2 hours. Ready salad Place hot in jars and seal.

Assorted in apple juice

Ingredients for a 3-liter jar:
1 kg of medium-sized cucumbers,
1.3 kg tomatoes,
2 apples,
1 fleshy sweet pepper,
1 hot pepper,
5-6 cloves of garlic,
3 sprigs of dill,
3 sprigs of parsley.
For filling:
200 ml apple juice,
6-7 black peppercorns,
3 bay leaves,
1 ¼ liters of water,
2 tbsp,
3 tbsp. with a top of sugar.

Preparation:
Pre-soak the cucumbers in cold water for 3 hours. Cut the apples into slices, sweet peppers into rings, chop hot peppers. Boil the water. Place herbs, cucumbers, some hot peppers, garlic at the bottom of a sterilized jar, then apples, bell peppers, tomatoes and the remaining hot peppers. Pour boiling water to the very top, cover with a lid and leave for 20 minutes. After time has passed, pour the water back into the pan, boil and pour over the vegetables again for 20 minutes. Drain the water into the pan again, pour 200 ml of liquid (as many cans - as many glasses and pour), add apple juice, salt, sugar, peppercorns and bay leaf and bring to a boil. Fill the jars with marinade and seal immediately. Turn over, wrap and let cool.

Cucumbers pickled in red currant juice

Ingredients for a 3 liter jar:
small cucumbers,
1 tarragon leaf
1 horseradish leaf
1-2 dill umbrellas,
3-5 cloves of garlic,
1 bay leaf,
3 black currant leaves,
3 cherry leaves,
5 black peppercorns,
1-2 buds of cloves,
1-2 sweet peppers with thick walls.
Marinade:
600 ml water,
400 ml red currant juice,
50 g salt.

Preparation:
Soak the cucumbers for 6 hours in cold water with a little salt. Cut the sweet pepper into 4 pieces lengthwise, remove the seeds and blanch in boiling water for 1 minute, then cool in ice water. Peel the garlic. Place all the leaves and spices at the bottom of the washed, scalded jars, place the cucumbers and peppers and pour boiling water up to the neck. Cover with lids and let stand for 4 minutes. Drain through the lid with holes and add another portion of boiling water. Soak again for 4 minutes and drain. For the third time, fill the cucumbers with the filling, boiled and cooled to 85°C, and roll up immediately. Turn over, cover. Cool. You can use white currant juice.

Vegetable salad with pearl barley

Ingredients:
3 kg tomatoes,
1 kg sweet pepper,
1 kg carrots,
1 kg of onion,
500 ml vegetable oil,
200 g dry pearl barley,
1 stack Sahara,
1 tbsp. salt.

Preparation:
Grind the carrots and tomatoes in a meat grinder or food processor, cut the onions and bell peppers into small cubes, rinse the cereal until transparent and soak in warm water. Pour vegetable oil, sugar and salt into a saucepan, heat it up, add all the vegetables and pearl barley, stir and bring to a boil. Reduce heat and cook for 80-90 minutes, stirring. Place in jars and roll up. Instead of barley, you can take rice, but you need to cook the salad less, about an hour.

Winter preparations without vinegar are certainly good, but you should never forget about safety, especially when it comes to mushrooms. The biggest danger lurking in improperly prepared canned food is botulism. The causative agent of botulism belongs to the group of anaerobes, that is, living without oxygen. That's why the most safe way mushroom preparations - pickling in open containers (barrels, tubs, etc.). The vinegar in pickled mushrooms copes well with the causative agent of a dangerous disease, but all pickled mushrooms taste painfully the same. Therefore, when making preparations for the winter without mushroom vinegar, roll up salted mushrooms or use citric acid instead of vinegar and be sure to sterilize jars filled with mushrooms for at least 10 minutes before rolling.

Salted mushrooms

Ingredients:
Mushrooms,
horseradish and currant leaves,
dill umbrellas,
allspice peas,
carnation buds,
bay leaf,
salt.

Preparation:
Sort the fresh mushrooms and divide them by variety. Soak the mushrooms separately (mushrooms with bitter white juice are soaked for at least 2 days with changes in water). After soaking, rinse the mushrooms in several waters and cook in salted water for 40 minutes, still separately. Drain the water and cool the mushrooms. Line the bottom of the pickling container with horseradish leaves. Mix the cooled mushrooms, add plenty of salt, mix with currant and horseradish leaves and dill umbrellas and place in a container. Cover the top with horseradish leaves, place a plate with oppression wrapped in gauze on top of them, and place in a cool place. Cover the container with a plastic bag. Keep an eye on the mushrooms - if mold appears on the gauze, rinse it and add salt to the mushrooms. New portions of mushrooms can be added to the container, but no more than 2 weeks from the date of the last addition. Leave the mushrooms to salt for a month. When the time is up, remove the mushrooms from the container and place them in sterilized jars, pressing tightly. Fill with brine (1 tsp salt per 1 liter boiled water), add bay leaves, peppercorns, clove buds, cover the jars with boiled lids and set to sterilize for 40 minutes. Roll up, turn over, wrap and cool. Store in a cool place.

And this is just a small fraction of recipes for winter preparations without vinegar. On the pages of our website you can find many more interesting things!

Happy preparations!

Larisa Shuftaykina

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. Cans for preservation 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 one you use to wash all the dishes. Next, the jars need to be sterilized. Most often this is done over steam. You can place 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 comes from 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 pepper - 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 on a coarse grater, cut the pepper into strips, and dice the onion. 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 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 an excellent 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, the cauliflower turns out crispy, not overcooked (because the salad does not need to be cooked, 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 place pressure - a three-liter jar of 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 jars).

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

Bell pepper lecho for the winter

Especially for lovers of sweet peppers, 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 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 put it in 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 different 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)
ground black 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. In this salad, the vegetables 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 the vegetables to a boil and cook for 15 minutes over low heat, covered, 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, a delicious summer salad is ready. 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 winter salads 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 on 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.