Preparations for the winter: snacks from vegetables. The most delicious vegetable snacks: recipes

Snacks for the winter from vegetables retain fiber, nutrients and vitamins. Therefore, they are simply necessary in the winter.

Winter snacks are prepared with cabbage, beets, tomatoes, carrots, cucumbers, zucchini, eggplant and other vegetables. For satiety, rice, beans, beans, peas or mushrooms are added to them.

An integral part of winter snacks for the winter are herbs, spices, parsley, dill, basil and celery. They are what give the appetizers a spicy taste.

When preparing winter snacks, it is necessary to follow the technology. This is a guarantee that your snacks will be stored for a long time, will not lose their taste and will not go bad. But the ingredients can be changed at your discretion. Experiment, change the amount of salt, sugar and vinegar, add or exclude spices. Trust your taste, improve your culinary skills.

To make appetizers look beautiful, cut the vegetables into equal pieces.

How to cook snacks for the winter from vegetables - 15 varieties

Snack "Korean Tomatoes"

Excellent in taste, spicy and simple appetizer for a festive feast. It is especially pleasant to taste such tomatoes in winter.

Ingredients:

green tomatoes - 1 kg
garlic - 4 cloves
pepper - 2 pcs
sunflower oil - 50 ml
vinegar 9% - 50 ml
red ground pepper
salt - 1 tbsp. l.
sugar - 50 g
greens.

Cooking:

Cut tomatoes into two parts. If large - by four. Cut pepper into thin strips. Chop the garlic cloves and herbs.

Transfer all products to a deep bowl. Salt, pepper. Add sugar, pour in vinegar and vegetable oil.

Mix, let stand. Arrange in jars and close with plastic lids.

The first jar of Korean-style tomatoes can be eaten after 8 hours.

Vegetable salad - assorted - a real storehouse of vitamins. Feel the spring freshness of vegetables in the middle of winter!

Ingredients:

cabbage - 0.5 kg
red tomatoes - 1 kg
pepper - 0.5 kg
carrots - 1 kg
onion - 0.5 kg
fresh cucumbers - 0.5 kg
sugar - 1 tbsp.
sunflower oil - 300 ml
ground pepper
vinegar 9% - 7 tbsp. l.
parsley
dill
salt.

Cooking:

Grate carrots. Cut cabbage into large cubes. Onion cut into thin half-rings. Cucumbers and peppers cut into large pieces, tomatoes - slices.

Simmer the carrots in a saucepan with oil. Every five minutes, send onions, cabbage, cucumbers, peppers, tomatoes to the pan.

Salt, add sugar, pour vinegar. Simmer for another half an hour. A few minutes before the end, add the garlic.

Put the finished salad in prepared jars and roll up. Turn the blanks over, cover with a blanket and do not touch until completely cooled.

This crunchy, flavorful, jar-packed pickled cauliflower is irresistible. The real taste of summer!

Ingredients:

cauliflower - 1 kg
carrots - 1 pc.
garlic - 3 cloves
bay leaf
dill umbrellas
hot hot pepper - 1 pc.
vinegar 9%
sugar
salt.

Cooking:

Separate the cauliflower into pieces. Cut the garlic into slices.

Sterilize jars. Put garlic, leaf, bay slice of hot pepper, dill umbrella, parsley, cauliflower and carrots into prepared jars.

Fill jars with boiling water, cover with lids. Hold for 20 minutes, pour water into a saucepan.

Make a marinade: for 1 liter of water - 2 tbsp. spoons of salt, sugar and vinegar.

Boil the marinade, pour into jars and immediately roll up. Turn over, wrap and leave to cool.

Preferably stored in a cellar.

An appetizer with an unusual name is always of interest. You will fall in love with a spicy, unusual and tasty snack of bright beetroot color.

Ingredients:

green tomatoes - 1 kg
beets - 0.5 kg
red tomatoes - 0.5 kg
sweet pepper - 0.5 kg
carrots - 0.5 kg
onion - 0.5 kg
garlic - 2 pcs.
sunflower oil - 2 tbsp.
sugar - 1 tbsp.
vinegar - 2 tsp
ground red pepper
spices
salt.

Cooking:

Grate the beets and carrots. Cut onion into half rings, pepper - into strips, slices - green and red tomatoes.

Mince the garlic.

Place all ingredients in a saucepan. Salt, add sugar, hot pepper, spices and butter.

Cook for 20 minutes. At the end add garlic.

Arrange in sterilized jars, roll up and wrap.

Lettuce is best done in parts, so it is better stewed.

A delicious snack is suitable for vodka and in the morning after a feast.

Ingredients:

cabbage - 2 kg
carrots - 0.5 kg
onion - 0.5 kg
sweet pepper - 0.5 kg
sugar - 100 g
sunflower oil - 100 g
vinegar 9% - 100 ml
salt - 2 tbsp.

Cooking:

Cut carrots into strips, onions into half rings.

Shred cabbage, salt and mash.

Make dressing with salt, sugar, oil and vinegar.

Transfer all vegetables to a bowl and drizzle with dressing. Mix and put the workpiece in prepared jars.

It is better to store in the refrigerator or in the cellar.

A simple but very tasty appetizer. Be sure to add to your recipes.

Ingredients:

eggplant - 10 pcs.
tomatoes - 10 pcs.
Bulgarian pepper - 10 pcs.
garlic
bow - 10 pcs.
sunflower oil
bite 9% - 0.5 st.
sugar - 3 tbsp. l.
salt - 1 tbsp. l.

Cooking:

Coarsely chop the eggplant. Put in a sieve, salt. Rinse after a few minutes.

Cut the pepper into strips, onion into half rings, tomatoes into slices.

Place vegetables in a bowl. Salt, add sugar, pour vinegar and oil.

Put on fire and cook for 40 minutes.

Put the contents in jars, roll up and wrap.

Budget vegetable appetizer of zucchini, tomatoes and peppers. Instead of zucchini, you can use squash, or eggplant.

Ingredients:

zucchini - 2 kg
tomatoes - 1 kg
Bulgarian pepper - 1 kg
onion - 500 g
carrots - 1 kg
garlic - 300 g
vegetable oil - 500 g
sugar - 150 g
vinegar 6% - 50 ml
salt - 70 g
parsley - 3 bunches
hot pepper - 1 pc.

Cooking:

Arrange all ingredients in different containers.

Grate carrots and zucchini. Cut the pepper into strips, onion into small pieces.

Pass the tomatoes with garlic and herbs through a meat grinder. Salt, pour vinegar, add sugar and stir.

Pour 500 ml of oil into a saucepan and sauté the onion for 10 minutes. Add carrots, simmer another 10 minutes.

Pour the tomato sauce into a saucepan and boil.

Throw in zucchini and peppers. Cook for one hour, stirring.

Add allspice ground pepper and hops - suneli.

Spread the finished caviar in prepared jars and roll up. Turn the blanks over, cover with a blanket and do not touch until completely cooled.

Caviar will turn out sharper if you reduce the amount of sugar, and add more vinegar.

Excellent, simple and budget preparation! This salad is both an appetizer and a hearty meal on its own.

Ingredients:

fresh tomatoes - 3 kg
carrots -1 kg
rice -1 tbsp.
onion - 1 kg
vegetable oil - 1 tbsp.
sugar -7 tbsp. l.
salt - 2 tbsp. l.
peppercorns
spices.

Cooking:

Dice the tomatoes, chop the onion. Grate carrots. Rinse rice thoroughly.

Put all prepared products in a saucepan, salt, pour

oil, add sugar, spices and peppercorns. Simmer 30

Arrange the workpiece in pasteurized jars, roll up, wrap and do not touch until completely cooled.

Snack for the winter vegetable in Georgian

Snack of piquant taste, thanks to a special tomato-garlic filling. Cucumbers in adjika on the festive table look very appetizing. And the taste is just wonderful!

Ingredients:

tomatoes - 2 kg
cucumbers - 5 kg
sunflower oil - 1 tbsp.
sugar - 1 tbsp.
garlic - 300 g
vinegar 9% - 250 ml
salt - 3 tbsp. l.

Cooking:

Cucumbers of small size cut into thin rings. Mince the garlic.

Grind the tomatoes with a blender, salt, pepper, add sugar and oil. Put the mass in a saucepan and put on fire.

After 20 minutes, add cucumbers, garlic and vinegar. Boil 5 minutes.

Arrange the appetizer in sterilized jars and roll up.

Turn the jars over, wrap them in a blanket and leave to cool completely.

Determining the degree of readiness of snacks is simple - they should change color.

A budget and very common appetizer made from zucchini, which can be easily grown in your garden. Buying them is also easy. In addition, in the summer they are very cheap.

Ingredients:

zucchini - 1.5 kg
tomatoes - 0.5 kg
carrots - 0.5 kg
onion - 0.5 kg
vegetable oil - 100 ml
citric acid - 1 tsp.
parsley - 1 bunch
salt - 1 tbsp. l.
sugar - 1 tbsp. l.
ground black pepper.

Cooking:

Cut zucchini and tomatoes into small cubes, onion - into half rings.

Grate carrots.

Fry carrots and zucchini until golden brown. Separately fry the onion. Stew the tomatoes.

Put in a saucepan, salt, add sugar. Cook for 20 minutes.

At the end, add parsley and citric acid.

Arrange the workpiece in jars, roll up and wrap with a warm blanket.

Absolutely everyone will like a snack in the form of caviar. Mushrooms in the composition of the snack make it incredibly spicy and tasty.

Ingredients:

boiled mushrooms - 3 l
tomatoes - 1 kg
bell pepper - 1 kg
carrots - 1 kg
onion - 1 kg
vegetable oil - 300 ml
ground black pepper
salt.

Cooking:

To improve the taste of this salad, vegetables and mushrooms must be passed through a meat grinder.

Put the mass in a saucepan, preferably with a thick bottom, so as not to burn. Salt, pepper, pour in oil and simmer for two hours.

Arrange in banks and roll up. Leave to cool under a warm blanket upside down.

Vegetables and mushrooms can be finely chopped. It turns out very beautiful.

Snack for the winter from vegetables in Armenian

A large number of ingredients makes the appetizer very fragrant. A big plus of this salad is that it does not require sterilization.

Ingredients:

tomatoes - 1 kg
carrots - 200 g
pepper - 0.5 kg
zucchini - 750 g
eggplant - 750 g
onion - 0.5 kg
water - 1 glass
vinegar essence 70% - 1 tbsp. l.
sugar - 4 tbsp. l.
salt - 2 tbsp. l.
parsley
garlic
hot pepper - 1 pc.
vegetable oil - 1 cup.

Cooking:

Zucchini, carrots, tomatoes, peppers and eggplant cut into cubes.

Finely chop the onion, hot pepper and garlic.

Put everything in a saucepan, salt, add sugar, oil, water and vinegar essence. Simmer for one hour.

Arrange in banks and roll up. Turn over, cover with a warm blanket and leave to cool completely.

This appetizer is popular even on the festive table.

Ingredients:

bell pepper - 10 pcs.
garlic - 8 cloves
salt - 2 tsp
sugar - 2 tsp
sunflower oil - 80 ml
apple cider vinegar - 40 ml
black peppercorns
green basil.

Cooking:

In the "grill" mode, bake the bell pepper on a baking sheet for 30 minutes. Cool down. Pour the juice from the pan into a bowl.

Divide the pepper into pieces and put in jars, pouring

layers of garlic cloves and basil leaves.

Pepper juice, salt, pepper, add sugar, pour oil and vinegar. Boil and pour into jars.

Close with capron lids.

Keep refrigerated!

Banks can be sterilized for 10 minutes and rolled up with metal lids.

How delicious are these pickled eggplants with garlic. Wonderful side-by-side snack!

Ingredients:

eggplant - 1 kg
bell pepper - 0.5 kg
onion - 0.5 kg
carrots - 0.5 kg
garlic - 1 pc.
parsley
dill
spices
salt.

Cooking:

Boil eggplant in water with salt for 10 minutes.

Prepare the filling:

grate the carrots, cut the pepper into strips, onion into half rings, chop the herbs and garlic;
simmer for 20 minutes;
add spices, herbs, garlic, salt.

Slice the eggplant all the way through. Put the filling in the middle and put the stuffed eggplants in the pan.

Put a plate on top and set the weight. Eggplants should stand in a room under oppression for 8 days.

After that, remove the oppression, transfer to jars and pour evenly with brine.

Store snacks in the refrigerator.

Snack for the winter from vegetables in Korean

A delicious Korean-style zucchini appetizer will appeal to lovers of spicy food. This preparation is especially good in winter, when fresh zucchini is quite expensive.

Ingredients:

zucchini - 1 kg
carrots - 150 g
onion - 150 g
bell pepper - 3 pcs.
garlic - 1 pc.
vegetable oil
vinegar 9% - 5 tbsp. l.
sugar - 3 tbsp. l.
salt - 2 tsp
spices for carrots in Korean - 1 tbsp. l.
dill
parsley.

Cooking:

Cut zucchini, carrots and peppers into thin strips, onions into half rings.

Chop greens and garlic.

Put everything in a saucepan, salt, add oil, garlic, sugar, vinegar and seasoning. Leave to marinate for 2 hours.

Divide the salad into jars. Sterilize 20 minutes.

Roll up with metal lids, turn over and wrap.

You can make your own seasoning for Korean carrots: take 1 teaspoon of coriander, cloves, cardamom and black pepper.

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

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

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

"Moscow" salad for the winter of vegetables

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

Salad with cabbage and apples for the winter

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

Spicy zucchini salad for the winter

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

Vegetable salad for the winter "Galya"

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

Winter Cucumber Salad "Lady's Fingers"

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

Vegetable salad for the winter in the Kuban

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

Zucchini and cucumber salad with chilli ketchup

I bring to your attention a new salad of zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the “golden mean” in the recipe, and added vegetables 50/50. The recipe for a salad of zucchini and cucumbers is quite simple, but in order for the finished cucumbers and zucchini to turn out crispy, you need to tinker with the sterilization of jars with blanks. See recipe with photo.

Bulgarian pepper salad for the winter with carrots

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

Cabbage salad for the winter "Ryzhik"

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

Tell me, are you closing cucumber salad for the winter? I really like this idea: I opened a jar - and a great snack or a delicious side dish is ready. There are a lot of recipes for such preservation, but this year I decided to start with a salad of cucumbers, onions and dill for the winter with the funny name "Gulliver".

I really liked that the process is simple, and although the cucumbers need to infuse for 3.5 hours, all other actions do not require a lot of time. In addition, this cucumber and onion salad for the winter is without sterilization, which also greatly simplifies the recipe. You can see how to cook cucumber salad for the winter with Gulliver onions.

Zucchini salad for the winter with tomato paste and garlic

If you like simple zucchini preparations for the winter, then you will certainly like my zucchini salad for the winter with tomato paste and garlic. The beauty of this winter zucchini salad recipe is its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

Eggplant salad for the winter with rice

Let's prepare an eggplant salad for the winter with rice, and the company of proud eggplant dandies and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. Such a winter salad with rice and eggplant is a great appetizer and a complete vegetable dish. Especially winter eggplant salad for the winter with rice will be relevant in the post: you just need to warm up the contents of the jar and a hearty dinner is ready! Recipe with photo.

The famous "Latgalian" cucumber salad for the winter

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

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

Cauliflower salad for the winter with bell peppers and onions

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

Eggplant salad for the winter "Autumn"

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

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

Recipe for green tomato salad for the winter "Flower of Seven Flowers", you can see .

A very tasty and spicy zucchini salad will appeal to all fans of sweet and sour marinades. The zucchini in the salad are crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step by step photos .

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

Georgian cucumber salad for the winter

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

Eggplant salad for the winter "Vkusnotiischa"

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

Beet salad for the winter "Alenka"

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

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

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

I advise you to cook pickled tomatoes recipe, I'm sure you will certainly take note of this proven recipe. Put the spices into the prepared jar: dill, parsley, currant leaves, horseradish leaves, bay leaf, peppercorns. Washed ripe but firm tomatoes cut into 2-4 pieces depending on the size. Put the tomatoes in a jar, chopped onion in half rings, parsley leaves.

Cooking:

Washed ripe but firm tomatoes cut into 2-4 parts depending on the size.
Put the tomatoes in a jar, chopped onion in half rings, parsley leaves.
The first time for 10 - 15 minutes I pour boiling water.
The second time I pour the marinade.

Marinade for 1 liter of water:

3 tablespoons of sugar
1 st. a spoonful of salt. 80 g vinegar 9%

I prepare the marinade while the first time the tomatoes are poured with boiling water. But you can add all the ingredients to this water and you will also get a marinade.

Pour as many tablespoons of vegetable oil into the jar as many liters of the jar: 1 liter jar - 1 spoon, etc. Close jars as soon as pour boiling marinade. Roll up with a metal lid. If done according to the recipe, then sterilization is no longer necessary. Tomatoes are plump and tasty.

Here's another option:

2. "Winter King" - cucumber salad for the winter (sterilization is not required!)

This is one of the most common cucumber salad recipes for the winter. Cheap and cheerful. Delicious and simple salad - the products for it need the simplest, and it is easy to prepare. It is important to maintain the proportions, then it will turn out delicious - you will lick your fingers! And the bright green color of the salad will please your eye in winter.

The whole charm of this salad lies in the fact that even in winter it will retain the taste and aroma of fresh cucumbers, as if they had just been picked in the garden. Now roll up such a salad, and in winter you will enjoy its freshness and praise yourself.

Fresh cucumbers - 5 kg
Onion - 1 kg
Dill greens (optional) - 300 g
Vinegar 9% - 100 ml
Sugar - 5 tbsp. spoons
Salt - 2 tbsp. spoons
Black pepper (peas) - to taste

Rinse the cucumbers well, soak for 1 hour in cold water, cut into rings. Peel and wash the onion, cut into half rings. Place cucumbers and onions in a large bowl. Salt and let stand for 30 minutes so that the cucumbers give juice.

Wash the dill (optional) and finely chop. In a large saucepan, combine vinegar, sugar and pepper. Add boiled vegetables, mix thoroughly. Place the saucepan over low heat, bring to a boil, stirring occasionally. When the cucumbers change color a little, remove the salad from the heat and quickly spread it into sterilized jars.

Banks need to be filled to the top so that the marinade completely covers the cucumbers. Roll the lettuce, turn it upside down and wrap until cool (sterilization is not required). Cucumber salad for the winter. "Winter King" is ready. (Makes 6 liter jars.)

Here's another option:

3. Salad "Watch out for vodka"

1 kg cabbage
1 kg carrots
1 kg of onion
1 kg bell pepper
1 kg tomatoes
1 kg cucumbers
5 tsp salt
5 tbsp sugar
1 tbsp vegetable oil
1 tbsp. vinegar

Cut everything into strips, pour oil, vinegar, cover with sand and salt, mix and let it brew for 1 hour.

Put to boil, after it boils, cook for no more than 10 minutes.

Divide evenly among jars with marinade. Roll up.

4. Gurian cabbage. Very tasty and liked by men.

A recipe for cabbage that my husband loves very much.

Ingredients:

head of white cabbage,
beet,
garlic,
hot pepper pod,
black peppercorns,
salt,
boiling water

Cooking:

We cut the head of cabbage into pieces together with the stalk, cut the beets into circles, peel the garlic, cut the bitter pepper into pieces.
Put in layers in a deep saucepan: pieces of cabbage, then circles of beets, then garlic cloves and pieces of mountains. pepper, black pepper. peas. So we put layer after layer, so that there is still free space up to about 5 cm to the edges of the pan where we put it all.
We boil water in another pan and put salt in it, the brine should turn out a little saltier than you prefer to salt the broths of the first courses.
Pour hot brine over the stacked layers of vegetables, put oppression in the form of a plate turned upside down and close the lid. After 4-5 days, the cabbage is ready.
The brine from under it is similar to beet kvass and it is also very useful for the digestive tract. Try it, bon appetit!

5. Beans in a tomato!

Preserving beans in a tomato is very simple.

For cooking you will need:

1 kg of beans (any variety);
3 kg of tomatoes;
3 tsp Sahara;
one ? tsp salt;
8 peas of allspice;
half a pod of hot pepper;
2 bay leaves.

Cooking:

Before starting the recipe, the beans must be soaked for four hours in water. Then the beans are poured into a wide pan. Four liters of water are poured there, 1? tsp salt, sugar and put to boil over low heat, not forgetting to stir. After half an hour of boiling, the beans are leaned back into a colander.

To prepare tomato puree, tomatoes are scalded with boiling water, peeled and rubbed on a sieve or turned through a meat grinder. Ready boiled beans are mixed with tomato puree in a saucepan. Chopped hot peppers, sweet peas are added to them and they are boiled for about 20 minutes.

At the end of cooking, a bay leaf is placed. Beans in tomato are laid out in sterilized small glass jars and rolled up.

6. Eggplants marinated "for mushrooms". Lick your fingers!

Ingredients:

5 kg eggplant,
3 table spoons of salt,
0.5 kg of onion,
4-5 heads of garlic,
odorless vegetable oil.

For brine:

2 glasses of water
0.5 cup 6% vinegar,
Bay leaf,
6-8 pcs. black peppercorns.

Cooking:

Wash and peel the eggplants (required), cut them into small plump strips, like mushroom legs.
Place in a wide bowl for easy mixing.
Salt with 3 tablespoons of salt, let stand for 2 hours, so that brown juice comes out of them.
While the eggplant is resting, we will prepare the onion and garlic. These vegetables are peeled, washed and dried. Cut the onion into half rings, and the garlic cloves in half.
Pour 2 tablespoons of vegetable oil into the pan, heat it up, now take a little eggplant and squeeze them with both hands, put them in hot oil and lightly fry on both sides. I want to say right away that you should not put a full pan on it, but fry eggplants in a thin layer.
You don't need to fry them either, just lightly so that they stick.
We spread the fried eggplants in a pan with a layer of 3-4 cm, and put a part of the chopped onion and garlic on top. And so on, a layer of fried eggplant-onion-garlic, until all the vegetables run out.
Now we are preparing the brine. Pour 2 cups of water into a container, add black peppercorns, bay leaf and 1/2 cup of vinegar. Boil and pour eggplants with this brine. Cover with a lid, when cool, put in the refrigerator for 1.5-2 days. I usually keep eggplant for mushrooms for two days. The aroma from this saucepan is such that it’s just salivating.
If you want to close pickled eggplants for mushrooms for the winter, then they should be laid out in a clean 0.5 l. jars, sterilize for 15 minutes, roll up the lids.

7. Pickled cabbage - 3 types:

1.) Lyon pickled cabbage. Shredded cabbage is a little wrinkled. We put in a jar in layers: cabbage, parsley, carrots, peppers, garlic (your tastes and imagination).

2) Mosaic. Cabbage, red, green, yellow peppers, carrots - everything is cut into a square, mix all the vegetables in a basin, add parsley, dill, put garlic in a jar and pour brine.

3) Sharp. The cabbage is chopped finely, hot red pepper + parsley + cumin + small carrots are added in small cubes + garlic (your tastes in quantity), mixed in a basin and in jars. Fill with the same brine.

Brine: 3 liters of water + 2 tablespoons, sugar +3 tablespoons, salt + cloves + peppercorns + laurel. leaf - boil everything, cool + 2 tbsp. vegetable oils + 3-4 tbsp. pour essences into jars. The brine is poured into all banks the same. The cabbage is ready in 3 days. Store in a cold place.

This pickled cabbage usually does not change color. Pickled-darkens.

8. Tomatoes "Just class", pickled without sterilization.

For one two-liter jar:

2 kg. tomatoes,
garlic head,
1 tsp vinegar essence.

1 liter of water
2 tbsp. spoons without a hill of salt,
6 tablespoons with a small slide of sugar,
7 black peppercorns,
7 carnations,
a couple of blackcurrant leaves,
2 small umbrellas of dill (no more).

Pickled Tomato Recipe:

My tomatoes, cut out the stalk. If you try to cut it carefully without hitting the skin, then the tomatoes will not crack when pouring the marinade, but if the skins burst, it’s even for the best, so the tomatoes are better saturated with the marinade. Insert a piece of garlic clove into each tomato

We prepare the brine: for 1 liter of water, 2 tablespoons without a slide of salt and 6 tablespoons with a slide of sugar.

Add spices, boil for 10 minutes. Tomatoes are delicious even without seasonings, with only garlic, but I highly recommend adding a clove, it gives the brine a sweet flavor.

Then drain the water from the jar of tomatoes and immediately pour boiling brine. Add a teaspoon of vinegar essence to each jar.

Close with sterilized lids. We roll it up, turn it upside down, wrap it in towels, or better in a blanket and let it cool completely. Additional sterilization is not required.

According to this recipe, the tomatoes are very tasty, sweet, and the brine is awesome!

Now about the little things: if you roll up in three-liter jars - your marinade will be calculated for 1.5 liters of water, you get 3 tbsp. tablespoons of salt without a slide at all (or 2 tablespoons with a small slide) and 9 tablespoons with a small slide of sugar.

For liter jars - 400 ml of water, 1 tablespoon of salt and 3 tablespoons with a slide of sugar.

9. Eggplant in Korean

Cut 4 kg of eggplant into long strips, salt well to remove bitterness and leave for half an hour. Three 1 kg of carrots on a grater for Korean carrots, 1 kg of colored pepper cut into strips, 1 kg of onion in half rings, chop 100 g of garlic.

We mix vegetables. Add 1 pack of Korean eggplant seasoning + half a glass of sugar, 50 g of 9% vinegar, mix and leave for 5 hours, stirring occasionally.

Fry eggplant in vegetable oil and cool.

Then everything must be combined, mix well, add greens. Arrange in jars and sterilize depending on the size of the jars. Roll up wrap up.

To prepare salads for the winter, from a wide variety of products, our step-by-step recipes with photos will help you. Preparations for the winter are so tasty that your eaters will just 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 of eggplant and paprika, or zucchini with fragrant garlic, the most delicious salads of green tomatoes or Korean cucumbers are suitable for a festive feast. Such simple homemade salad preparations for the future 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 delicious preservation, which is always at hand, is a good help. For canning, in recipes, experienced hostesses use vinegar, vegetable oil, tomato juice and mayonnaise. A vegetable salad successfully prepared for the winter will delight your household and diversify the menu!

The best salad recipes with photos

The last notes

How often does it happen that when we come to a dacha or a 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.

Salad "Scarlet Flower"

Would 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 l of tomato juice, 0.5 l of vegetable oil.

Grate the beets and carrots on a coarse grater, cut the pepper into strips, and pass the tomatoes through a meat grinder.

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

Pour hot into prepared jars and roll up.

Zucchini salad "Mystery"

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

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

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

Would 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 disassemble into inflorescences. 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.

When hot, put the salad in jars, roll up, wrap and leave to cool completely.

Salad with beans

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

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

Boil 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 into jars and roll up.

From the specified amount of products, 5 liters of salad come out.

Salad "Fantasy"

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

Put squash with a diameter of up to 6 cm whole, cut larger ones into slices.

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

Sterilize 1 liter cans for 15 minutes, roll up.

Salad "Leningradsky"

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

Would 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.
For pouring into one 0.5 l jar: 3 art. tablespoons of hot vegetable oil, 1 teaspoon of salt and sugar, 5 black peppercorns and 2 teaspoons of 9% vinegar.

Cut all vegetables like a salad, arrange in prepared jars, add spices and spices, cover with lids.
Sterilize 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.

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

Cucumbers cut like a salad (circles, semicircles, depending on the size of the fruit), mix with the rest of the ingredients. Cucumbers will release juice.

Arrange the salad (together with juice) in prepared 0.5-0.7 l jars and sterilize for 15-20 minutes. Roll up.

Snack "Greek"

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

Boil the beans until cooked, but they should not be boiled. Onion cut into half rings or smaller and fry. Cut tomatoes and peppers into half rings or again smaller. Place the beans, onions, tomatoes, peppers, salt, sugar and oil in a saucepan. Boil 30 minutes after boiling.

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

Arrange the finished salad in prepared dry jars, roll up, wrap and leave to cool completely.

Snack "Delight"

This delicious appetizer tastes like lecho, and it is prepared from bell peppers, ripe red and green tomatoes.

Would need 2.5 kg of ground red tomatoes, 0.5 l of 6% vinegar, 300 g of minced garlic, 100 g of salt, 200 g of sugar, 400 g of vegetable oil. Besides, 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 again across. Take green tomatoes, the smaller the better.

In a boiling marinade made from ground red tomatoes, vinegar, salt, sugar and vegetable oil, carefully lower all mixed vegetables and boil for 10-15 minutes. Stir gently several times while cooking.

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

Eggplant appetizer

Would need: 2 kg of eggplant, 1 large bunch of herbs (parsley, dill and cilantro), 1 pod of hot pepper (or freshly ground), 1 onion, 2 heads of garlic, 0.5 l of vegetable oil.
For brine: 2 liters of water, 2 tbsp. tablespoons of salt, 1 cup of 9% vinegar.

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

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

Add chopped greens, hot pepper, finely chopped onion and garlic, as well as vegetable oil.

Mix everything well and put into prepared jars. You can close with screw or nylon lids and keep in the refrigerator.

Pepper in Czech tomato juice

Would need: 10 kg of sweet pepper, 100-150 g of horseradish root, 150-200 g of garlic, 40-50 g of dill.
For pouring into 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.

Seasonings put on the bottom of the jars and then on top.

Pepper tightly put in jars, putting one fruit into another.

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

roasted pepper

This delicious pepper is 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.

Put pepper in layers in prepared 0.5-1 l 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 to the top, not reaching 2 cm from the neck of the jar.

Put 1 more clove of garlic on top and pour boiling water over it. Roll up, wrap and leave to cool completely.

Bulgarian stuffed pepper

Would need: 4.3 kg of sweet pepper, 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 of salt and sugar, 15 g of hot red ground pepper and 10 g of black ground pepper.

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

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

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

Mix the fried roots, onions and chopped greens and sprinkle with half the norm of salt.

Fill the peppers tightly with the minced meat.

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

Boil the tomato mass over low heat for 5 minutes. Then pour it over the peppers laid in 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 (with a slide), 0.5 l of 2% vinegar, 0.5 l of vegetable oil, bay leaf, peppercorns.

Combine all marinade ingredients and bring to a boil.

Wash the bell pepper (do not choose the seeds and do not remove the stalks), pierce with a fork and dip into the boiling marinade. Boil for 20-25 minutes, arrange in jars and roll up.

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

Cucumbers in sorrel broth

Would 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.

Wash cucumbers in hot water and then put in cold water. After that, put the cucumbers in prepared jars along with dill.

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

Pour cucumbers with boiling mass 3 times, holding for 5 minutes, roll up.

Tomatoes "Dessert"

For a marinade for 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 cloves, a pinch of cinnamon.

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

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

Any vegetable caviar is a great addition to meat dishes, pasta or cereals. It is also a spread for sandwiches, an appetizer and a good help for those who fast.

Carrot caviar

Would need: 5 kg of carrots, 3 kg of tomatoes, 1 kg of sweet peppers and onions, 1 hot pepper, 250 g of sunflower oil, 2 tbsp. spoons of salt and 3 tbsp. spoons of sugar.

Pass all 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 to cool completely.

Beet caviar

Would 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 the oil into the pan, put the 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, spread the caviar into prepared jars, roll up, wrap and leave to cool completely.

Caviar from mushrooms and vegetables

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

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

Arrange hot caviar in prepared jars, roll up, wrap and leave to cool completely.

Homemade ketchup differs from store-bought ketchup in that you can always cook it to your liking by adding your favorite spices and making it more or less spicy.

Ketchup "Homemade"

Option number 1

You will need: 5 kg of tomatoes, 1 cup of chopped onions, 160-200 g of sugar, 30 g of salt, 1 cup of vinegar, 1 teaspoon of ground black pepper.

Steam tomatoes together with chopped onions under a lid and rub through a sieve. Boil the resulting juice to half.

Put spices (cloves, allspice) in a gauze bag and lower into a boiling mass.

Add salt, sugar, vinegar, pepper and cook for another 5-7 minutes. After that, take out the spices, and pour the hot ready-made ketchup into prepared jars and immediately roll up.

Option number 2

You will need: 2 kg of very ripe tomatoes, 500 g of sweet red pepper and onion, 1 cup of sugar, salt to taste, 200 g of vegetable oil, 1 tbsp. a spoonful of hot red ground pepper, 1 tbsp. a spoonful of mustard powder.

All vegetables can be chopped, or you can pass through a meat grinder (as you like). Mix everything and cook for 2 hours.

Pour hot ketchup into prepared jars and wrap immediately.

Adjika

This not too spicy and salty adjika is suitable both as a seasoning and as an appetizer, as well as a spread on sandwiches.

Would need: 3 kg of tomatoes, 500 g of onions, carrots, bell peppers and apples, 1 cup of sugar, 500 g of vegetable oil, 1.5 tbsp. tablespoons of salt, 20 g of garlic, 1 tbsp. a spoonful of red ground pepper.

Rinse all vegetables, remove seeds, stalks and pass through a meat grinder. Mix everything and cook for 3 hours.

Pour hot adjika into prepared jars, roll up. Turn the jars upside down, wrap and leave to cool completely.

Store in a cool place.

And we will end today's conversation with another very successful preparation that will help you out at any moment.

Soup "Dachny"

Would need: 1.5 kg of cabbage, 1 kg of green tomatoes, 1 kg of bell pepper (preferably red), 600 g of onions, 700 g of carrots, 300 g of sour apples. In addition, 2 tbsp. tablespoons of salt (with a small slide), 3 tbsp. tablespoons of sugar (also with a medium slide), 1.5 cups of vegetable oil, 1 teaspoon of 70% vinegar essence.

If you add beets to the preparation, you get the basis for a delicious borscht.

Peel, wash and chop all vegetables.

Put salt, sugar, 20-30 black peppercorns on the bottom of the basin, pour in the oil. Add chopped vegetables and bring to a boil. Reduce heat and simmer for 20 minutes. Then pour in the vinegar and boil for another 10 minutes.

Pour the boiling mass into prepared jars, immediately roll up, turn over and leave to cool completely.

From the specified amount of products, 7 cans of 0.7 liters come out.

In winter, it will be enough to dip potatoes into 2 liters of boiling water, cut into cubes, add 2-3 bouillon cubes. After the potatoes are ready, lay out a jar of the workpiece, bring to a boil and cook for 3-5 minutes.

As a result, you will get a delicious fragrant soup, when serving it on the table, add fresh herbs and a spoonful of sour cream to each serving.

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