Salads for the winter. “Winter” salad: recipes What salads to prepare for the winter

In the technical maps of Soviet public catering there were two types of “Winter” salad: one - purely from boiled vegetables available in winter, and the second - with the addition of boiled sausage without fat, for example, “doctor’s”. In terms of composition, it is practically the Soviet-style “Olivier” familiar to many, and in order not to confuse the exquisite real “Olivier”, which contains poultry and crayfish necks, with this rather simple salad, the name “Winter” appeared.

The salad is always easily recognized by its appearance; the ingredients for it are cut into cubes. There are special devices for smooth cutting, especially on an industrial scale.

To prepare a “Winter” salad with sausage according to the classic recipe, prepare the ingredients according to the list. I have given the quantity in exact grams of one of the public catering recipes for four servings, but I think that there is nothing wrong with rounding, or rather, with using the desired amount of available potatoes, carrots and other ingredients. For example, I like it when there are more green peas and less mayonnaise... Canned cucumber can be either pickled or salted.

Carrots and potatoes need to be boiled in advance in their skins; this can be done in a saucepan in water or steamed. In principle, you can buy it at the grocery store... I like it better - steamed, because the taste, to my taste, is better. In addition, it is advisable to cook vegetables separately from each other, which takes up extra pots and space on the stove.

For medium-sized potatoes and large carrots, it took 25 minutes in the multicooker on the “steam” mode.

Eggs need to be hard-boiled and cooled.

When all the ingredients are prepared for use, the first thing to do is cut the cucumbers into cubes and place them in a sieve or colander to drain excess liquid. It can ruin the salad, giving it an overly salty taste and an unpleasant, soggy consistency.

Peel the cooled jacket potatoes and cut them into cubes.

Do the same with carrots.

Cut the boiled sausage and eggs into approximately the same cube.

Drain liquid from canned green peas. Chop the onion very finely.

Combine all ingredients and store in the refrigerator until serving. Before serving, season the salad with mayonnaise and give eaters the opportunity to salt their portions to taste.

“Winter” salad with sausage according to the classic recipe is ready. It has many fans, for example, children almost always eat it willingly and prefer it to many more sophisticated salads on the holiday table... “Winter” sausage is simple, satisfying and harmonious in taste. It looks even more appetizing decorated with fresh herbs.

Bon appetit!

Many of us remember those times when canning salads was one of the few ways to preserve the taste of your favorite vegetables, so that your family could 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 prepare the first and second, there is not always enough time to prepare the salad. And so, open a jar of pepper salad or eggplant salad, and a complete lunch is ready! Dear friends, I bring to your attention delicious winter salads that I have been preparing for many years. All recipes have been personally tested by me and tested by my friends.

Here we will present both Soviet recipes that my mother and grandmother use, 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.

Eggplant salad for the winter with rice

Let's prepare an eggplant salad for the winter with rice, and the company of proud eggplants and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. This winter salad with rice and eggplant is an excellent appetizer and a complete vegetable dish. Especially a winter eggplant salad for the winter with rice will be relevant during Lent: you just need to heat the contents of the jar and a hearty lunch is ready! Recipe with photo .

Green bean salad with zucchini

I offer you a new recipe for a salad with a lid made from green beans with zucchini, tomatoes, carrots and onions. The combination of tender zucchini pulp, juicy beans and sauteed vegetables gives the preserve an incredibly refined taste. Recipe with photo.

"Moscow" salad for the winter from vegetables

I wrote how to prepare a “Moscow” salad for the winter from vegetables.

Salad with cabbage and apples for the winter

Cabbage, carrots, onions, peppers, tomatoes and apples - these ingredients go well together to create a delicious and beautiful salad. I’ll tell you even more - you can close this salad with cabbage and apples for the winter. Believe me, this preservation will pleasantly surprise all vegetable lovers. The salad can be served as an appetizer, or can be used as a side dish - it goes well with any meat dish. How to cook, see.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization is a delicious homemade salad, easy to prepare and accessible to everyone. You don't need much time for this recipe. You just need to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. How to cook, see.

Winter vegetable salad “Galya”

We are preparing a very tasty vegetable salad for the winter. Thanks to the large number of vegetables, the preservation turns out very juicy and aromatic. It goes well with main courses of meat, poultry or fish. This vegetable appetizer will be an excellent addition to side dishes of potatoes, rice or pasta. Let's see how to cook.

Winter cucumber salad “Lady fingers”

This recipe has many advantages. Firstly, this cucumber salad for winter turns out to be very tasty. Secondly, it is prepared very simply and relatively quickly. Thirdly, not only medium-sized cucumbers, which are usually canned, are suitable for it: you can make such a salad from overgrown cucumbers for the winter. And fourthly, this preparation has a very beautiful and delicate name - “Lady fingers” (due to the shape of the cucumbers). How to prepare winter cucumber salad “Lady fingers”, see.

Vegetable salad for the winter in Kuban style

This time I want to introduce you to a vegetable salad for the winter with eggplants and zucchini, as well as peppers and tomatoes. As you understand, this combination of ingredients is simply doomed to success! By the way, this preservation is called a vegetable salad for the winter in Kuban: that’s how it was written in my mother’s cookbook. So this recipe was tested in our family many years ago and is loved by everyone. Let's see how to cook.

Zucchini and cucumber salad with chilli ketchup

I present 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 cucumbers and zucchini to be crispy when finished, you need to tinker with sterilizing the jars with the preparations. See recipe with photo.

Bell pepper salad for the winter with carrots

I really love simple canning - when the ingredients are available, and the cooking process itself is quite easy, and the end result is tasty and very appetizing. The recipe for bell pepper salad for the winter with carrots, which I want to tell you about, is just like that. It’s truly a pleasure to prepare – without sterilization, simply and quickly. See recipe with photo

Cabbage salad for the winter “Ryzhik”

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

Tell me, do you close cucumber salad for the winter? I really like this idea: open the jar and you have an excellent snack or delicious side dish. There are quite 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 steps do not require much 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 prepare a 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 winter zucchini salad with tomato paste and garlic. The beauty of this winter zucchini salad recipe lies in its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

The famous “Latgale” cucumber salad for the winter

If you need a simple and tasty recipe for cucumber and onion salad for the winter, then be sure to pay attention to this “Latgale” cucumber salad. There will be nothing unusual in the preparation itself; everything is quite simple and quick. The only point: the marinade for this Latgalian cucumber salad includes coriander. This spice gives the salad a special taste, highlighting 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! Marinated cucumber salad for the winter with bell peppers, carrots and onions will satisfy even the most sophisticated fans of seasonal preserved cucumbers. I am sure that this winter cucumber salad in jars will be very popular: it turns out both beautiful and very tasty. Look at the recipe with photos.

Cauliflower salad for the winter with bell peppers and onions

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

Eggplant salad for the winter “Autumn”

You can see how to prepare an “Autumn” eggplant salad for the winter.

Green tomato salad for the winter “Tsvetik seventsvetik”

Recipe for green tomato salad for the winter “Tsvetik seven-flowered”, 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 turns out crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step-by-step photos .

You can see the recipe for the famous Uncle Bens zucchini salad.

Cucumber salad for the winter in Georgian style

I wrote how to prepare a cucumber salad for the winter in Georgian style.

Eggplant salad for the winter “Vkusnotiischa”

I have been using this recipe for eggplant salad for the winter for several years now, and every time I am very pleased with the result. Firstly, I like the way of preparing this blueberry salad - it’s simple and fast enough, there is no sterilization, and preparing the ingredients does not take much time. Secondly, the salad turns out to be very bright and appetizing, so you can safely offer it not only to your family, but also to your guests. See recipe with photo.

Beetroot salad for the winter “Alyonka”

A very tasty and simple beet salad for the winter with a beautiful Russian name “Alenka” will appeal to all fans of not only beets, but also vegetable salads. Check out the recipe .

Winter vegetable salad “Beware, vodka!”

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

Zucchini salad for the winter “Riddle”

Do you know why the salad has this name? Because in its finished form, it is very difficult for the uninitiated to guess that this homemade preparation contains zucchini - their taste is not felt at all. I wrote how to prepare a salad .

Winter salad from eggplant and beans

It’s amazing how many different dishes there are these days! The menu of restaurants of any level includes salads from fish, chicken, beef, mushrooms, as well as “Winter” salad, a classic and unchanged recipe. Often unusual ingredients are added to it, which add piquancy to the dish. But his classic recipe has not changed for several decades.

"Winter salad

Before preparing a winter salad, the recipe involuntarily wants to be compared with the Olivier recipe. If you look into the origin of these dishes, then both of them came to our tables from the Soviet Union, and their ancestor was the original Olivier salad. But since it included expensive products, our compatriots, in order to save money, replaced them with more affordable ones. The version with doctor's sausage is a classic winter salad recipe.

Let’s compare the composition of the “Winter” and “Olivier” salads. Winter salad ingredients:

classic boiled potatoes;
green pea;
boiled eggs;
pickles;
doctor's sausage;
for dressing - mayonnaise.

For Olivier you also need apples, which make the dish softer in taste.

Ingredients for cooking

Classic winter salad will require onions and boiled carrots. There is also the option of replacing boiled sausage with boiled chicken or beef - this is a winter salad with meat. Pickled cucumbers can be replaced with barrel cucumbers. A variety of fresh herbs will make the dish more vitamin-packed. For greater benefits, it is better to steam vegetables.

In this regard, the dish is more democratic, and its preparation allows the hostess to “turn on” her imagination. The salad turns out very tasty and at the same time filling. It rightfully deserves the status of an independent dish. But potato dishes go well with it on the table, as well as baked duck with apples and other lighter vegetable snacks.

Classic winter salad recipe:

The following ingredients are needed for the sauce:

mustard - 1−2 tbsp. l.;
natural yogurt - 4 tbsp. l.;
lemon juice - 1.5 tbsp. l.;
garlic - 3 cloves.

First, thoroughly wash the vegetables and boil them in their skins. It is very important to ensure that the vegetables are not overcooked. After the water boils, cook them for 20-25 minutes over medium heat. Cool to room temperature and peel off the skin. Then we clean the onion. There shouldn't be too much onion.

After the onion is chopped, it must be placed in a separate container and filled with boiling water. After a few minutes, the water should be drained. This method allows you to rid the onion of excessive bitterness. At the same time as the vegetables, you need to boil the eggs, and then cool them with cold running water and peel them. The preparation of the ingredients is complete, now let's start cutting.

It would seem that nothing could be simpler: plan it, mix all the ingredients thoroughly, add mayonnaise - and you’re done. But the classic recipe implies that you need to cut all the ingredients into cubes. It is imperative to observe the size: it should vary from 0.5 cm to 1 cm. If you do everything correctly, the taste will be more harmonious, and the salad components will combine better with each other. Simply put, the smaller we chop, the tastier it will be.

We start with the solid components. First, cut the onion into small cubes and place in a prepared container. Then it’s the turn of cucumbers. They need to be cut so that their size is approximately the size of green peas. Then you should peel the sausage from the casing and cut it into small cubes. Place the chopped sausage in a bowl and proceed to the carrots, and then to the potatoes.

Add them to the rest of the ingredients. Salt and pepper to taste. Next come the eggs. We do the same procedure with them. At the end, add green peas, but not all of them. A small part of the peas should be left for decoration. Mix everything thoroughly.

In our case, we need to prepare a dressing. To do this, add 1 tbsp to the yogurt. l. mustard and mix them thoroughly, then add garlic and lemon juice. Salt and pepper. It is better to season the salad with the sauce immediately before eating, already in a plate, so that you can eat it at one time. Otherwise, when refilled, it can quickly go bad. And the rest of the undressed salad should be put in the refrigerator. There it will be stored without problems for a couple of days without losing its taste. For those who adhere to a diet, there is a “Winter” option without potatoes and mayonnaise.

We use a molding ring to serve. We place it on a plate and fill it with salad, compacting it slightly. It is recommended to decorate the top of the dish with various figures of the vegetables included in its composition, the remaining green peas and finely chopped herbs - this will give it a more appetizing look. The way of serving the salad also looks original, when all the ingredients are laid out in order in layers.. But in any case, all products must be of high quality and fresh. Then you can enjoy the taste familiar from childhood without harm to your health.

Attention, TODAY only!

Winter salads are especially popular in Russia and the CIS countries. Almost no significant holiday is complete without that same “Olivier”. The name "Olivier" comes from the name of the French chef who invented it.

This happened in the early 60s of the last century, when Lucien Olivier worked at the famous Hermitage restaurant in Moscow. This salad marked the beginning of those familiar winter salads that were so loved and became popular holiday dishes.

All that remains from the classic “Olivier” is the name. “Meat”, “Capital or Moscow”, “Winter salad with sausage”, or “Winter with mushrooms” - all of them are often still called “Olivier”, adding the main part that stands out. For example, “Olivier with sausage.”

Salads are called “winter” because they are quite filling and are prepared from products available in winter. In public catering, winter salads are completely prohibited from being produced in the summer.

Although this is perhaps a relic of the past.

According to the standard, such a salad cannot be stored for more than an hour, while it can be kept in the refrigerator for more than a day. This is explained by the fact that modern products, and in particular mayonnaise, have some preservatives and are no longer so perishable.

Previously, mayonnaise was made by hand; its shelf life did not exceed several hours.

Several classic recipes

Winter salad with sausage

Ingredients	Quantity
potatoes -	3 medium
carrots -	2 medium
eggs -	2-3 pcs.
boiled sausage -	250 g
pickled cucumbers -	150 g
green peas -	1 jar
mayonnaise -	140 g
salt and spices -	taste
green onions -	For decoration
Cooking time: 120 minutes	Calorie content per 100 grams: 268 Kcal

This is the most common winter salad recipe. Its main feature is the use of sausage instead of the meat component of the dish. This simplifies and speeds up the cooking process. In addition, the sausage is easier to cut neatly. This salad is perfect when cooking time is limited.

Potatoes and carrots are boiled in their skins until tender. Cut into cubes.

The eggs are hard-boiled and cooled in cold water. Also cut the eggs into cubes.

Pickled cucumbers and sausage are cut into small cubes (0.8-1 cm).

Peas and spices are added, the salad is dressed with mayonnaise and mixed thoroughly.

You need to add finely chopped green onions to the finished salad. After this, the dish is infused in the refrigerator for 20 minutes. This recipe makes 6 medium servings.

Winter salad with meat and fresh cucumbers

A hearty and tasty salad is an excellent table decoration. A dish without sausage with meat and fresh cucumbers has a pleasant fresh taste.

Ingredients:

300 gr. pulp of young beef or any other meat in raw form;
3 potatoes (360 gr.);
2-3 eggs (depending on category);
2 fresh cucumbers (250 gr.);
1 jar of canned green peas;
1 pack of mayonnaise (140 gr.)
Salt;
Black pepper;
Fresh greens.

First of all, the meat is cooked. Depending on the type of meat and the age of the animal, you need to cook for at least an hour, skimming off the foam, until done.

Vegetables are boiled with their skins on. Eggs are also boiled. Cucumbers are washed, but not peeled. All ingredients are cut into even small cubes (0.8-1 cm).

The meat is cut a little smaller: first into even layers across the grain, and then into cubes. For slicing meat, only a sharp, comfortable knife is used to obtain the highest quality results. When slicing with a dull knife, the meat turns into mush, especially when using beef or lamb.

Spices, fresh finely chopped herbs are added to the prepared salad, and mayonnaise is then thoroughly mixed and placed in the refrigerator for 20 minutes. The recipe is for 6 medium servings.

Winter delicacy salad with fish

Another representative of classic winter salads is fish delicacy. This salad is a real banquet appetizer, as it is prepared according to a classic recipe from the pulp of sturgeon, stellate sturgeon or sea bass. At home, you can use any fish without small bones or a strong odor.

Ingredients:

300 gr. fish fillet;
2 small potatoes (210 gr.);
1 large tomato (120 gr.);
2 fresh cucumbers (150 gr.);
1 medium carrot (80 gr.);
1 jar of peas or red beans;
70 gr. cauliflower;
Salt;
Black pepper;
1 pack of mayonnaise (140 gr.).

The fish is boiled until cooked and cut into thin slices.

Cauliflower, as well as carrots and potatoes, are boiled in their skins until tender. Fresh and boiled vegetables are cut into small slices, cauliflower is disassembled into small inflorescences.

The finished salad is decorated with parsley or a basil leaf. The recipe is for 6 servings.

, read and try to repeat this ancient unique recipe that has amazed gourmets around the world.

Winter salads are most often prepared for the holidays, as they are considered quite labor-intensive and time-consuming. To ensure that your favorite salads turn out great, you can resort to a few simple tricks.

The meat can be replaced with ham, of course, the taste of the salad will change a little, but for a quick option this is the best solution.

Cooked vegetables will keep for several days (up to 4 in an airtight food container), so you can cook them ahead of time. Cutting 2-3 servings of salad from prepared vegetables will not take more than 5-7 minutes.

If you don’t have any boiled vegetables, you can cook them in the microwave in 2 minutes. You need to wash 1-2 potatoes without drying them, put them in a plastic bag and put them in the microwave for 2 minutes.

Then check with a fork if the potatoes are not cooked yet. The main thing is not to overdo it, potatoes can dry out in a microwave oven, the same can be done with carrots or any other vegetables.

You need to cook all the vegetables one by one and several at a time. If you keep the salad undressed, its shelf life can be extended by another 1 day.

See the unusual recipe for Waldorf salad. Delicious, fast and easy!

Bon appetit!

Preparing a delicious winter salad at home and stocking up on preparations for the cold season is the prerogative of every housewife. Salads are prepared based on traditional and original recipes with the addition of new components and unusual combinations of ingredients.

In this article you will learn how to make delicious winter salad and other preparations at home. They are prepared very simply and quickly, and turn out incredibly nutritious and tasty. All salads are made from vegetables containing large amounts of vitamins and nutrients that are important and necessary for the body in winter.

Winter salad - classic recipe

Ingredients

Servings: 6

potato 4 things
boiled sausage 400 g
green peas 1 jar
pickled cucumber 4 things
chicken egg 4 things
carrot 1 PC
mayonnaise 150 g
salt ½ tsp.
ground black pepper taste
greens for decoration

Per serving

Calories: 154 kcal

Proteins: 4.6 g

Fats: 12.7 g

Carbohydrates: 5.3 g

25 min. Video recipe Print

I let the vegetables cook. To speed up the process, I cut large potatoes into halves. I boil the eggs in a separate pan.

I cut boiled sausage and pickled cucumbers, like for Olivier salad.

I peel cooked vegetables and eggs. I cut carrots and potatoes into large cubes. I grate animal products using a coarse grater.

I mix the ingredients in a large beautiful salad bowl. I add canned peas (draining the liquid from the can).

Salt and pepper to taste. I season with mayonnaise (I prefer classic, 67 percent).

Mix thoroughly. I decorate the top with bunches of greens or crumble them into a dish for taste.

Classic recipe with sausage

Ingredients:

Smoked sausage – 200 g,
Potatoes – 3 tubers,
Carrots – 1 piece,
Chicken eggs - 3 pieces,
Olives – 8 pieces,
Pickled cucumber – 1 piece,
Green onions – 50 g,
Mustard – 1 small spoon,
Salt – 5 g,
Mayonnaise – 5 tablespoons.

How to cook:

I cook the vegetables until done. I fill it with cold water to make cleaning easier. I leave it to cool.
I open the jar. I take out a few seedless ones. I cut it into beautiful rings.
I cut the pickled cucumber into cubes.
I finely chop the green onions after pre-rinsing them under running water.
I take out the smoked sausage. I cut it into beautiful and neat strips.
I peel the cooled vegetables. I cut it into cubes.
I assemble the salad in a large dish (reserving the olives and finely chopped green onions for garnish). I add a sauce dressing from mixed with mustard. A little salt to taste.
I put it in the refrigerator to soak. I decorate with green onions and pieces of olives.

Delicious salad “Winter King”

This is a delicious cucumber dish. Refers to winter preparations that can be served as a separate snack or additionally added to vinaigrette and pickle sauce. From the presented amount of ingredients you will get six 1-liter jars.

Ingredients:

Cucumbers – 5 kg,
Onions – 1 kg,
Sugar – 5 large spoons,
Salt – 2 tablespoons,
Table vinegar (9 percent) – 100 ml,
Black peppercorns – 1 teaspoon,
Fresh dill – 2 bunches.

Preparation:

Wash the cucumbers thoroughly under running water. I put it on the kitchen board. I cut it into half rings.
I peel the onions. I cut it into halves of rings, just like fresh ones.
I transfer the ingredients into a large saucepan. I add sugar and salt. Mix thoroughly. I leave it for 70-90 minutes until the vegetables give juice.
After 1.5 hours, I add finely chopped dill, pour in vinegar, and add a spoonful of pepper (black, peppercorns).
I put the pan on the stove. Bring to a boil over medium-low heat. I interfere from time to time.
For preparations I use sterilized jars with boiled lids.
I put vegetable winter salad with spices in jars.
I turn it over. I cover it with a warm blanket. I store the jars in the basement or other cool place out of direct sunlight.

Video cooking

Recipe with fresh cucumber

Ingredients:

Chicken eggs – 4 pieces,
Boiled sausage – 350 g,
Potatoes – 4 tubers,
Carrots – 1 root vegetable,
Canned peas - 1 jar,
Fresh cucumber – 1 piece,
Mayonnaise – 3 large spoons,
Salt - to taste.

Preparation:

I set the vegetables to cook in one saucepan, the eggs in another. To speed up the cleaning process, I dip them in ice water.
I open a can of canned peas. I drain the brine. I put the peas in a salad bowl.
I cut the boiled sausage into neat cubes. I transfer it to the peas.
Wash the fresh cucumber thoroughly (remove the peel if desired). I chop it finely.
I peel boiled potatoes and carrots. I cut it into pieces. It is better to chop the carrots finely so that the ingredient is practically not felt in the salad.
I peel the eggs. I grate it on a coarse grater.
I season the winter salad with mayonnaise. I add salt and pepper. I let it brew for 30-60 minutes.
I put it on plates.

Video recipe

Winter salad of cabbage, peppers, onions and carrots

Another interesting recipe for winter preparation, which goes perfectly with meat dishes and various side dishes (for example, mashed potatoes).

Ingredients:

White cabbage – 450 g,
Bell pepper – 100 g,
Carrots – 1 piece,
Onion – 1 head,
Vinegar essence – 1.5 teaspoons,
Sugar – 25 g,
Salt – 10 g,
Water – 150 ml,
Vegetable oil - 2 large spoons,
Peppercorns (black and allspice) – 12 pieces in total.

Preparation:

I start by preparing the cabbage. I rinse thoroughly, remove the top leaves, remove the hard part (stem) and chop finely. I transfer it to a deep and large plate.
I wash the remaining vegetables. I cut the bell pepper in half, remove the seeds, and cut out the stalk. I cut it into small strips.
I peel the onion and chop it into half rings.
I grate the carrots on a special grater (for cooking). I get neat oblong pieces of the same size.
I mix the ingredients. I put a tablespoon of sugar.
I dilute it in warm water (150 ml). I add it to the dish.
I mix the vegetables. I start putting it into jars, preferably 0.5 liters.
I sterilize it in a pan. I heat it up to 35-40 degrees. I lay out the preparations for 25-30 minutes. Place a wooden board or towel on the bottom of the pan. I screw the lids on.
I carefully remove it from the pan. I wrap it tightly with a towel.

Winter eggplant salad

Delicious winter preparation with lots of vegetables and rice. The main ingredients are eggplants and tomatoes.

Ingredients:

Tomatoes – 2.5 kg,
Pepper – 1 kg,
Eggplants – 1.5 kg,
Carrots – 750 g,
Onion – 750 g,
Rice – 1 glass,
Vegetable oil - 1 cup,
9 percent vinegar - 100 ml,
Salt - 2 large spoons,
Sugar – 5 tablespoons.

Preparation:

I wash the vegetables thoroughly. I cut the eggplants into medium-sized pieces. I add 65 grams of vegetable oil to a baking sheet. I spread the eggplants.
I preheat the oven to 200 degrees. I remove the vegetables and cook until the characteristic crispy crust appears.
While the eggplants are frying, I start chopping the vegetables. I chop the carrots and onions into half rings, carefully remove the seeds and cut the pepper into strips.
I take a deep saucepan. I pour out the remaining oil. I transfer the chopped vegetables. I close the lid.
Simmer over medium heat for 15 minutes.
I cut the tomatoes into large pieces. Quickly grind in a blender until smooth and puree-like.
I transfer the tomato puree to the other vegetables in the pan. I put salt, add sugar.
I mix the mixture thoroughly. I bring it to a boil. I pour out the rice.
I'm interfering again. Close the lid and simmer until the rice is ready. It will take 15-25 minutes.
After the rice is cooked, it’s the turn of the eggplants. I put it in a saucepan. I stir and bring the mixture to a boil again (add boiled water if necessary).
I pour in the vinegar and stir gently so as not to damage the eggplants. I cook for an additional 5-7 minutes.
I transfer the salad into sterilized jars. I close the lids and turn them over. I leave it to cool in this position. I put the jars of tomato and eggplant preparations in the pantry or other dark and cool place.

Video recipe

Winter beet salad for the winter

A very simple and quick technology for preparing beetroot salad for the winter at home. All salad ingredients are ground in a food processor.

Ingredients:

Tomatoes – 1.5 kg,
Beets – 3.5 kg,
Carrots – 1 kg,
Onion – 1.2 kg,
Sugar – 200 g,
Salt – 100 g,
Vegetable oil – 300 ml,
9 percent vinegar – 100 ml.

Preparation:

Wash the tomatoes and cut them into cubes. I wash the onions under running water. I cut into thin half rings.
I peel the carrots and chop them in a food processor to speed up the cooking process.
I transfer the ingredients into the pan. I pour in vegetable oil. I put sugar and salt. I cook the vegetable mixture for 40-50 minutes. A few minutes before it’s ready, add vinegar.
I put the salad in pre-prepared jars. I close the lids. I wrap him in a blanket and let him cool down.
I store it in a cool place out of direct sunlight.

Video cooking

Recipe with beans

Ingredients:

Beans – 1 kg,
Tomatoes – 2.5 kg,
Bell pepper – 1 kg,
Carrots – 1 kg,
Onions - 3 pieces,
Vegetable oil – 300 ml,
Sugar – 1 glass,
70 percent vinegar - 1 teaspoon,
Salt, pepper - to taste.

Preparation:

I wash and peel the vegetables. I peel the tomatoes. To cope faster, you need to make a small cut on the surface of the fruit and pour boiling water over it. I cut into medium sized cubes.
I grate the carrots using a coarse grater.
I cut the bell pepper into medium-sized strips.
I cut the onion into thin halves of rings.
I collect vegetables in one large dish. I add salt and pepper. I pour out the sugar. I pour in vegetable oil and vinegar. I stir it carefully and let it simmer over low heat. Cooking time – 2 hours.
I put the finished winter preparation into jars (sterilized) and close the lids. In total, the recipe makes about 5 liters of salad with.

Winter salad with meat

To cook vegetables faster, use the microwave.

Ingredients:

Potatoes – 3 pieces,
Carrots – 1 root vegetable,
Onions – 1 small onion,
Boiled beef – 200 g,
Chicken egg - 3 pieces,
Green peas – 100 g,
Salt, pepper - to taste,
Mayonnaise - for dressing.

Preparation:

Wash potatoes and carrots. I put it in bags. I put it in the microwave for 5-6 minutes.
I take it out of the microwave oven. I put it on a plate to cool, and then I peel it.
I cut carrots, potatoes, and cucumbers into medium-sized cubes. I chop the onion into half rings.
I put the eggs to boil hard. For complete readiness, they need to be kept in boiling water for 6-8 minutes.
I cut the boiled one into cubes. I add it to other ingredients. I put green peas from a jar (without adding liquid).
I cut the eggs into thin strips. I squeeze the mayonnaise out of the bag, add salt and pepper. I mix the salad.

Calorie content of winter salad

The energy value of winter preparations and salad directly depends on the ingredients used (for example, on the amount of vegetable oil and the fat content of the mayonnaise dressing).

The average calorie content of a classic salad with boiled sausage and mayonnaise is 150-200 kcal per 100 grams.

The general calorie content of the preparations is in a wide range from 100 to 280 kilocalories per 100 grams.

Prepare winter preparations and salads with pleasure, using different recipes, ingredients and technologies, thereby surprising your family and friends, and discovering a new taste for already familiar dishes. Good luck!