Salads for the winter

Salads for the winter are an excellent and simple preparation for the summer harvest of fresh vegetables. Mixed vegetables are taken according to the hostess’ choice. In the proposed theme, the most delicious and successful options for vegetable salads are selected, and various marinades and seasonings make the snack with a new and original taste.

Winter salad of cucumbers, onions and butter

A winter salad made from cucumbers, onions and butter is the most popular and delicious option for cucumber salads. The proportions of the ingredients may be different, and substandard cucumbers, which are often left over after basic canning, are suitable for this preparation. In this recipe we will complement the taste of the salad with dill and prepare it without sterilization.

1. 
   How to prepare a delicious salad for the winter? Rinse fresh cucumbers thoroughly with cold water and, if they are not just from the garden, you can soak them in ice water for a couple of hours in advance. Then cut them into circles no more than 0.5 cm thick.
2. 
   Transfer the sliced ​​cucumbers into a deep bowl in which you will stew the salad, and be sure to weigh them to correctly calculate the spices.
3. 
   Peel the onion, cut into half rings and add to the cucumbers.
4. 
   Wash a large bunch of dill, chop finely and add to the chopped vegetables.
5. 
   Add the amount of salt and sugar indicated in the recipe to the vegetables.
6. 
   Then pour in vegetable oil.
7. 
   Using a wooden spoon, carefully mix the chopped vegetables with spices. Cover the dish with a napkin and leave the cucumbers with onions and vegetable oil for 4 hours at room temperature to marinate. During this time, the cucumbers will give their juice and you need to stir them a couple of times.
8. 
   After this time, put the salad on medium heat, bring to a boil, pour in vinegar and cook with stirring for 4-5 minutes, no more, just until the color of the cucumbers changes to olive.
9. 
   Dry sterilize small clean jars. Boil the lids.
10. 
    Place the prepared winter salad of cucumbers, onions and butter into jars.
11. 
    Then seal it hermetically, put it on the lids, cool completely under the “fur coat” and transfer it to the storage place for your preserves. Good luck and delicious preparations!

Mother-in-law's tongue salad from zucchini for the winter

Mother-in-law's tongue salad from zucchini for the winter differs from other zucchini salads in its spicy taste due to the sauce with garlic and hot pepper, and a special cut of zucchini, similar in shape to tongue. The salad is prepared simply and without sterilization. Young zucchini with thin skin are selected for harvesting.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings: 2 l.

Ingredients:

• Zucchini – 1 kg.
• Tomatoes – 1 kg.
• Sweet pepper – 200 gr.
• Carrots – 300 gr.
• Tomato paste – 1 tbsp.
• Salt – 1 tbsp.
• Sugar – 5 tbsp.
• Vinegar 9% – 3 tbsp.
• Vegetable oil – 3 tbsp.
• Garlic – 1 head.
• Ground red pepper – 0.5 tsp.

Cooking process:

Step 1. Immediately prepare vegetables and spices for the salad, according to the recipe proportions. Peel and rinse vegetables. Cut the zucchini into slices. Grind the garlic through a garlic press. Grind the carrots on a grater. Cut tomatoes and sweet peppers into pieces.

Step 2. Grind the chopped tomato and sweet pepper into a homogeneous mass using a blender or meat grinder.

Step 3. Pour this tomato mass into a saucepan for stewing. Add grated carrots and the amount of salt, sugar, tomato paste and vegetable oil indicated in the recipe. Mix everything well and cook while stirring for 10 minutes. Then add the zucchini “tongues” to the sauce and simmer over low heat for 20 minutes.

Step 4. Towards the end of stewing, pour vinegar into the zucchini, add chopped garlic and hot pepper, stir and turn off the heat after 5 minutes.

Step 5. Then place the zucchini in sterile jars, completely fill with sauce and immediately seal tightly with lids. Cool the salad upside down and under a warm blanket.

Step 6. Prepared mother-in-law's tongue salad from zucchini for the winter will perfectly complement any meat dishes and should preferably be stored in a cool place. Delicious and successful preparations!

Winter salad of eggplant and pepper

A winter salad of eggplants and peppers is considered the most delicious with fried or baked eggplants. In this recipe, we bake sliced ​​eggplant in the oven. Place the vegetables in layers in a jar, topping them with herbs and garlic, pour in the marinade and sterilize.

Cooking time: 1 hour 30 minutes.

Cooking time: 20 minutes.

Portions: 1.5 l.

Ingredients:

• Eggplants – 1.2 kg.
• Bell pepper – 1 kg.
• Dill – 1 bunch large.
• Parsley – 1 large bunch.
• Garlic – 3 cloves.
• Olive oil – 3 tbsp.
• Salt – ½ tsp.

For the marinade:

• Water – 250 ml.
• Apple vinegar – 40 ml.
• Sugar – 1 tbsp.
• Salt – 1 tsp.

Cooking process:

Step 1. Wash the eggplants for preparation, cut into thin circles, sprinkle with salt, mix and leave for 30 minutes to remove bitterness.

Step 2. Then rinse them under running water and dry them on a towel.

Step 3. Lightly grease the eggplant circles on both sides with olive oil.

Step 4. Place the sliced ​​eggplant on a baking sheet lined with parchment paper and bake in the oven for 20-30 minutes at 180°C.

Step 5. Peel the bell peppers, rinse them, cut them into longitudinal slices and boil for 3 minutes in clean water.

Step 6. Wash the parsley and dill and chop finely.

Step 7. Add peeled garlic cloves through the garlic press to the chopped greens and mix well.

Step 8. Place all prepared vegetables in layers and compactly in clean jars.

Step 9. Layer layers of pepper and eggplant at the same time with chopped herbs and garlic.

Step 10. Using a decoction of pepper, cook a marinade using the amount of spices specified in the recipe. Add apple cider vinegar at the end of cooking.

Step 11. Pour the marinade completely and so that there is no air left, pour the vegetables in the jars.

Step 12. Sterilize the salad according to general rules within 20 minutes from the start of boiling water in the pan.

Step 13. Seat the prepared eggplant and pepper salad for the winter with lids, cool completely upside down and under a terry towel. Transfer the salad to the storage area for your preserves. Delicious and successful preparations!

Winter salad of tomatoes, peppers, carrots and onions

A winter salad of tomatoes, peppers, carrots and onions is quite popular among many housewives, because it is prepared simply from ordinary vegetables, has a good taste, and perfectly complements meat and fish dishes on any table. The most labor-intensive part of cooking is cutting vegetables, and you can choose the proportion to your liking. In this recipe, the calculation of ingredients is given for a half-liter jar. We cook without sterilization.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 0.5 l.

Ingredients:

• Bell pepper – 2 pcs.
• Tomatoes – 300 gr.
• Carrots – 1 pc.
• Onion – 1 pc.
• Sugar – 1 tbsp.
• Salt – 1 tsp.
• Vinegar 9% – 1 tbsp.
• Vegetable oil – 1 tbsp.

Cooking process:

Step 1. Prepare vegetables and spices for the salad, according to the proportions of the recipe and the volume of workpiece you need. Clean the peppers, carrots and onions. We wash the tomatoes.

Step 2. Cut the onion into thin quarter rings. We do not chop the vegetables very finely so that their taste can be felt in the salad.

Step 3. Cut the carrots into semicircles.

Step 4. Cut the peeled pepper into strips.

Step 5. Grind the tomatoes using a blender until smooth. You can also rub it through a sieve.

Step 6. Transfer the chopped vegetables into a pan for stewing. Pour the tomato mixture over the vegetables, add salt and sugar and pour a spoonful of vegetable oil. Then mix everything carefully.

Step 7. Bring the salad to a boil and simmer over low heat for 30-40 minutes from the start of boiling. Add vinegar at the end of simmering and immediately turn off the heat.

Step 8. Then transfer the salad into a sterilized jar and seal it tightly.

Step 9We put the prepared salad for the winter from tomatoes, peppers, carrots and onions on the lid, cover with a terry towel and after a day we put it into storage in the basement or home pantry. Delicious and successful preparations!

Winter salads with rice

Winter salads with rice are prepared in different versions, which differ only in the set of vegetables. People call this snack “Tourist's Breakfast”, because it is hearty and tasty and can be a separate dish. In this recipe, you are invited to prepare a rice salad with eggplant, sweet peppers, carrots, onions and stew vegetables in a tomato mixture. We do not add vinegar to the salad and simmer for at least 50 minutes, which allows it to be stored well and without sterilization.

Cooking time: 1 hour 30 minutes.

Cooking time: 20 minutes.

Servings: 2 l.

Ingredients:

• Rice – 1 tbsp.
• Water for rice – 1 tbsp.
• Carrots – 500 gr.
• Eggplants – 500 gr.
• Sweet pepper – 500 gr.
• Onions – 500 gr.
• Tomatoes – 1.5 kg.
• Sugar – 1.5 tbsp.
• Salt – 1 tbsp.
• Vegetable oil – 150 ml.

Cooking process:

Step 1. Rinse the rice several times, pour into a saucepan, pour a glass of water and put on low heat.

Step 2. Cook the rice just until all the liquid has evaporated.

Step 3. Peel the onion and cut into thin half rings.

Step 4. Peel the carrots, rinse and chop on a Korean grater. Place the chopped onions and carrots into a saucepan for stewing.

Step 5. Chop the peeled sweet peppers into thin strips and place in a saucepan.

Step 6. Wash the eggplants, peel them, cut them into cubes and place them in a saucepan.

Step 7. Pour half the vegetable oil into the vegetables, bring them to a boil and simmer over low heat for 10 minutes so that the vegetables reduce in volume.

Step 8Using a blender or meat grinder, puree the tomatoes.

Step 9. In a separate pan, bring the tomato puree to a boil.

Step 10. Pour the hot puree over the vegetables and mix well with a spatula.

Step 11. Then add salt and sugar to the salad, pour in the rest of the vegetable oil and, after boiling, simmer the salad over low heat for 50 minutes with the lid on.

Step 12. After this time, add the rice to the salad, stir and simmer for a few more minutes until the rice becomes soft.

Step 13. Place the hot salad in sterile jars, seal the lids, place the bottom up and cool under a warm blanket.

Step 14. Move the prepared winter salad with rice to a cool, dark place and leave a little for tasting. Delicious and successful preparations!

Kuban salad for the winter

Kuban salads for the winter in different versions, like assorted vegetables in one jar, have the main cooking principle - a certain proportion of vegetables and spices. Vegetables are chopped, marinated for a couple of hours and then either briefly boiled or sterilized in jars, which preserves all their beneficial properties and crispy taste.

Cooking time: 2 hours 10 minutes.

Cooking time: 1 hour.

Servings: 2.8 l.

Ingredients:

• Cabbage – 0.5 kg.
• Tomatoes – 0.5 kg.
• Sweet pepper – 0.5 kg.
• Cucumbers – 0.5 kg.
• Onion – 250 gr.
• Carrots – 250 gr.
• Sugar – 60 gr.
• Salt – 1 tbsp. no slide
• Vegetable oil – 50 ml.
• Vinegar 9% – 50 ml.
• Bay leaf – 5 pcs.
• Black peppercorns - to taste.

Cooking process:

Step 1. Peel and rinse the vegetables for the salad. Then weigh them and measure out the specified amount of spices.

Step 2. Cut the onion into thin half rings.

Step 3. Cut the cucumbers into circles.Grind the carrots on a grater, preferably using a Korean grater. Place the chopped vegetables into a deep bowl for marinating.

Step 4. Cut the tomatoes into large slices, removing the bases of the stalks, and place in a bowl.

Step 5. Cut the sweet peppers into strips.

Step 6. Cut the cabbage with any kitchen gadget so that you get thin strips, because this is not always possible with your hands.

Step 7. Add salt and sugar to the assorted vegetables, pour vinegar and oil, add bay leaf with peppercorns and mix everything carefully with your hands. Cover the dishes with a towel or film and leave the vegetables for 40 minutes so that they release their juice.

Step 8. During this time, sterilize the jars with lids in any way. Place the vegetable mixture compactly in jars and fill with the rest of the juice. From this volume of vegetables you will get 4 jars of 700 ml each.

Step 9. Place the jars of salad in a large saucepan, cover the bottom with a towel or place a dumpling maker, cover with lids and fill with water to the level of the hanger.

Step 10. Sterilize the salad for 30 minutes from the start of boiling water. Then immediately seal the jars tightly, place them on the lids and cover with a terry towel for a day.

Step 11. Transfer the prepared and completely cooled Kuban salad to storage in the basement or dark pantry for the winter. Delicious and successful preparations!

Beet salad "Alenka"

Beet salad "Alenka" has been known since Soviet times and is still a tasty and convenient option for winter beet preparations. Beetroot for “Alenka” is taken raw, of dark-colored varieties and in larger quantities than other vegetables. In this recipe we prepare a salad with the addition of onions, carrots, sweet peppers and garlic to the beets. Stew vegetables in tomato paste.The amount of spices can be adjusted to suit personal taste.

Cooking time: 1 hour 20 minutes.

Cooking time: 30 minutes.

Servings: 2 l.

Ingredients:

• Beets – 1.5 kg.
• Carrots – 500 gr.
• Sweet pepper – 300 gr.
• Onion – 500 gr.
• Garlic – 6 cloves.
• Sugar – 5 tbsp.
• Salt – 2 tbsp.
• Tomato paste – 6 tbsp.
• Vegetable oil – 150 ml.
• Vinegar 9% – 80 ml.

Cooking process:

Step 1. First of all, peel, rinse and weigh the vegetables, since the proportion of the recipe is designed for peeled ones. Cut the onion into medium cubes and fry until light golden brown in hot vegetable oil.

Step 2. Grind the carrots on a coarse grater, add to the onion and fry covered with a lid for 4 minutes.

Step 3. Cut the sweet pepper into small cubes, add to the onions and carrots and mix.

Step 4. Cover the pan with a lid and fry the vegetables for another 5 minutes.

Step 5. Then add tomato paste to the vegetables, mix well and fry for another 2 minutes.

Step 6. Grate the beets on a coarse grater or using kitchen gadgets, which will be easier and simpler. Place the fried vegetables in a stewing pan. Add grated beets to them.

Step 7. Add the calculated amount of salt and sugar to the vegetables, pour vinegar, mix everything well and simmer over low heat under a covered lid for 40 minutes.

Step 8. Towards the end of stewing, add chopped garlic to the salad and mix.

Step 9. Place the prepared “Alenka” beet salad into sterile jars and immediately seal hermetically with boiled lids. Place the jars upside down, cover them with a “fur coat” for a day and, after completely cooling, transfer them to the storage location for your preserves. Delicious and successful preparations!

Salad with beans and vegetables for the winter

A salad with beans and vegetables for the winter will be a tasty and satisfying preparation. The salad is easy to prepare and will perfectly complement meat and fish dishes in winter. Many vegetables go well with beans, and in this recipe we use onions, carrots, bell peppers and garlic. We take white beans and soak them in advance. Stew vegetables and beans in chopped tomatoes. We cook without sterilization.

Cooking time: 2 hours.

Cooking time: 20 minutes.

Portions: 2.5 l.

Ingredients:

• White beans – 1 kg.
• Tomatoes – 1.5 kg.
• Carrots – 500 gr.
• Sweet pepper – 500 gr.
• Onion – 500 gr.
• Garlic – 1 head.
• Sugar – 100 gr.
• Salt – 50 gr.
• Vegetable oil – 250 ml.
• Vinegar 9% – 2 tbsp.

Cooking process:

Step 1. Sort the white beans, removing damaged beans, rinse and soak in cold water overnight. Peel and rinse the vegetables.

Step 2. Cut the sweet pepper into small cubes.

Step 3. Cut the onion into thin quarter rings. Grind the carrots on a coarse or Korean grater.

Step 4. Puree the tomatoes using a blender or a meat grinder with a fine grid. Pour the soaked beans into the stewing pan and pour in the tomato puree.

Step 5. Place all the chopped vegetables on top of the puree.

Step 6. Add salt and sugar to this mixture and pour in vegetable oil.

Step 7. Mix the beans and vegetables well and bring this mixture to a boil over high heat.

Step 8. Simmer the salad over low heat and covered with a lid for 1.5 hours. Stir the salad periodically.

Step 9. 10 minutes before the end of stewing, pour vinegar into the salad and add chopped garlic. Sterilize jars with lids in any way. Pack the hot salad into jars and immediately roll up the lids.

Step 10Cool the prepared salad with beans and vegetables for the winter upside down and under a warm blanket, and after a day move it to the storage location for your preserves. Good luck and delicious preparations!

Salad of cucumbers, tomatoes, peppers and onions for the winter

A salad of cucumbers, tomatoes, peppers and onions for the winter is prepared in various proportions of these vegetables and spices, but the principle of preparation is basically the same - the cut vegetables are marinated for a short time, placed in jars and sterilized, which preserves the crispy taste of the vegetables and many beneficial properties.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 1 l.

Ingredients:

• Tomatoes – 500 gr.
• Cucumbers – 300 gr.
• Sweet pepper – 300 gr.
• Onion – 1 pc.
• Garlic – 4 cloves.
• Sugar – 2 tbsp.
• Salt – 1 tsp.
• Vegetable oil – 60 ml.
• Vinegar 6% – 3 tbsp.
• Black peppercorns – 10 pcs.

Cooking process:

Step 1. Immediately prepare, according to the proportions of the recipe and the volume of workpiece you need, all vegetables and spices. Peel and rinse vegetables.

Step 2. Cut the cucumbers into thin circles. Cut the tomatoes into medium slices.

Step 3. Cut the sweet pepper into strips and the onion into thin half rings.

Step 4. Place all the chopped vegetables into a bowl for marinating. Pour salt, sugar and peppercorns into them, pour vinegar and vegetable oil, add chopped garlic and mix everything carefully. Leave the vegetables to marinate for half an hour.

Step 5. After this time, compact the salad into clean jars and pour in vegetable juice.

Step 6. Place the jars in a saucepan, cover the bottom with a towel and fill with warm water to the level of the hangers.

Step 7. Sterilize jars of salad within 30 minutes from the start of boiling water in the pan.

Step 8Then roll them up hermetically, put them on the lids and cover them with a terry towel for a day.

Step 9. Place the prepared salad of cucumbers, tomatoes, peppers and onions for storage in the basement or home pantry for the winter. Good luck and delicious preparations!

Winter salad “Ten”

Winter salad “Ten” is prepared from eggplants, onions, sweet peppers and tomatoes, and the calculation of vegetables is 10 pcs. assumes that all vegetables will be medium in size (eggplant weighing 200 g, onion - 75 g, pepper and tomato - 100 g). The taste of the salad is determined by the correct and equal proportion of these vegetables, so you need to focus more on their weight. The principle of preparing “Ten” is the same as for all vegetable salads.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 5 l.

Ingredients:

• Eggplants – 10 pcs.
• Tomatoes – 10 pcs.
• Sweet pepper – 10 pcs.
• Onion – 10 pcs.
• Garlic – 10 cloves.
• Sugar – 100 gr.
• Salt – 2 tbsp. + 1 tbsp.
• Vegetable oil – 300 ml.
• Vinegar 9% – 150 ml.
• Ground red pepper - to taste.

Cooking process:

Step 1. Wash ten eggplants, cut into half circles, place in a separate bowl and fill with water, with one tablespoon of salt, for 30 minutes to remove the bitterness.

Step 2. Then drain the water. We wash the sliced ​​eggplant well under running water and transfer it to a bowl for stewing.

Step 3. We clean ten sweet peppers, wash them, cut them into medium cubes and add them to the eggplants.

Step 4. Peel ten onions, cut into small cubes and add to the rest of the vegetables.

Step 5. Wash ten tomatoes and grind them into puree using a blender or meat grinder.

Step 6. Pour the tomato mixture into the chopped vegetables.

Step 7. Add the amount of salt, sugar and red pepper indicated in the recipe to the vegetables. Then pour in vegetable oil.

Step 8. Using a wooden spoon, mix the vegetables and spices well and place the dishes on medium heat.

Step 9. Simmer the salad, stirring occasionally, over low heat for 35 minutes from the start of the boil.

Step 10. Peel and chop ten large cloves of garlic through a garlic press or grater.

Step 11. Towards the end of the stew, transfer the chopped garlic to the salad, pour in the vinegar and mix. Place the prepared “Ten” salad for the winter in sterile jars, close the lids tightly, cool completely under a warm blanket and transfer to the basement for storage. Good luck and delicious preparations!