How nice it is to remember the summer, taking out a jar of vegetable salad in a cold season. Do you agree? Only here that there was something to remember, you need to prepare in advance. Preservation begins with the appearance of the first vegetables on the beds. And that means that July is the time to cook delicious recipes. Below are the options for preparing vegetable salads for the winter with a photo.
Winter salad "Manjo"
For such salad preservation, you do not need to spend a lot of time. It is enough to stock up on vegetables and roll them up for the winter.
Salad Ingredients:
- ripe tomatoes - 3.5 kg;
- eggplant - 1.8 kg;
- carrots - 300 g;
- Bulgarian red pepper - 2 kg;
- onion - 1 kg;
- garlic - 1 head;
For refueling:
- vegetable oil - 1 cup (200 g);
- vinegar, salt, sugar 100 g each
- ground black pepper - 10 g;
- hot pepper - 4 part of the pod
Eggplant Manjo Salad
Preparing the salad:
Prepare products for "Manjo", rinse them and peel them from the stalks. Take only ripe vegetables. First of all, twist the tomatoes in a meat grinder. Leave them in a separate container. Take a deep bowl, as the salad will be mixed in it later. It can be a saucepan or an enamel bowl.
Cut eggplant into rings. If they are large, then for the convenience of the jar layout, cut them into half rings. Chop pepper and onion at your discretion (straws, cubes, half rings). Grind the rest of the vegetables in the smallest nozzle of the meat grinder. Now combine them and mix thoroughly in a large bowl. Pour dressing: sugar, salt, vinegar, pepper and vegetable oil. Put the bowl with "Manjo" on the fire, wait until it boils and simmer the mixture for 45 minutes.
Pour "Manjo" immediately after the end of cooking into dry, sterile jars and cork with iron lids using a key.
Vegetable salad with buckwheat "Lakomka".
You probably didn’t realize that buckwheat is suitable not only for side dishes, but also as one of the ingredients of a vegetable salad for the winter.
Salad Ingredients:
- buckwheat - 0.5 kg;
- carrots - 1 kg;
- onion salad - 1 kg;
- sweet colored pepper - 1 kg;
- tomatoes - 3 kg;
- table vinegar - 100 ml;
- sugar - 200 g;
- salt - 50 g;
- vegetable oil - for frying;
- 12 sterile jars - 0.5 l.
Delicious and unusual salad for the winter - with buckwheat and vegetables
Preparing the salad:
All vegetables are shredded. Onions and carrots are fried together, other vegetables separately, except for tomatoes. They need to be passed through a meat grinder, and the resulting mass is poured into a large saucepan. Add salt and sugar to it, bring to a boil, and then simmer for 5 minutes. Boil buckwheat until half done.
While the buckwheat is being cooked, put the rest of the Lakomka ingredients into the saucepan with the tomatoes: fried onions, carrots, and peppers. After the buckwheat is ready, send it to the rest of the ingredients for cooking. Simmer Lakomka for 20 minutes. 2 minutes before readiness, pour in the vinegar.
Advice. The preparation will be an excellent treat as a snack or dressing for soup.
After cooking hot salad it is laid out in dry sterilized jars, rolled up and covered for a day with a warm blanket. Salad "Lakomka" is ready!
Salad for the winter "Lazy"
Salad prepared according to this recipe fits into 4 jars of 700 g each and one smaller jar - 500 g.
Salad Ingredients:
- red tomatoes - 2 kg.
- Bulgarian yellow pepper - 400 g;
- onion - 2 pcs.;
- garlic - 1 head;
- black ground pepper- 1 tsp;
- bay leaf - 2-3 pieces;
- salt - for 1 jar 1 tsp;
- sugar - for 1 jar 3 tsp;
- table vinegar - for 1 jar 4 tsp;
- water for filling.
Preparing the salad:
Wash vegetables. Put the water on the pot to boil. The approximate volume is 1.5 - 2 liters, and then look at the volume in the banks.
Core the tomatoes and peppers, and peel the onions and garlic. Cut the pepper into pieces, then into cubes. For onions, slicing is suitable, as for soup. Cut the tomatoes into large cubes.
Now stir vegetable mix and put it in jars, without reporting to the brim 2 cm each. Pour portionwise over the salad into the jar: salt, sugar, pepper, bay leaf. Pour boiling water into jars and screw on eurocaps.
Take a tall saucepan, put the jars there and fill them with water until the shoulders are bent. Boil them for 15 minutes and take them out. Remove the lids and add vinegar at the indicated dosage. Now roll up the jars with tin lids. Wait for the blanks to cool, and then send the salad for storage in a cellar or a cool pantry.
Pickled Cauliflower Salad
Cauliflower goes well with almost any vegetable. But the flavor is unique. spicy taste it can give sweet pepper.
Salad Ingredients:
- sweet bell pepper - 2 pcs.;
- cauliflower - 0.7 kg;
- red onion - 1 pc.;
- bay leaf - 2 pcs.;
- allspice - 4 pcs.;
- vegetable oil - 3 tbsp. l.;
- water - 650 ml;
- sugar - 100 g;
- salt - 30 g;
- table vinegar - 100 ml.
- cans 1 pc. — 1 l + 1 pc. 0.75 ml
Preparing the salad:
Wash the cabbage, remove all green leaves, blackened places, if any. Next, disassemble the vegetable into inflorescences. Fill a pot with water and put it on fire. Let it simmer while you work on the cabbage.
As soon as the water boils, throw in your cabbage. Let it boil for three minutes. Salt is not needed, then remove the vegetable and leave it to cool.
Attention! Cabbage is boiled so that it is convenient to separate it, and then place it in jars. When boiled, it is softer and easier to separate. And you can do it directly by hand, without using a knife.
While the cabbage is resting, take other vegetables: wash the pepper, remove the core and seeds. Peel off the top skin of the onion. Cut the onion into cubes, the pepper into strips.
During this time, the cabbage should cool. Break it into inflorescences. If you want the cabbage to look neater, use a knife when cutting. So the edges of the main vegetable will be smoother.
Next, take the pelvis. Send chopped vegetables there. Mix them together and put them in sterile jars. V vegetable salad Don't forget to add bay leaf and allspice. You need to do this with each jar, but for now, prepare the brine: put the indicated 650 ml of water on fire. As soon as it boils, add salt, sugar, oil and vinegar. Boil for another 3-4 minutes and pour jars filled with vegetables with this mixture.
Now cover the jars with tin lids, place them in a tall saucepan, before that put a thin cotton rag on the bottom and fill everything with water. Turn on the fire, bring to a boil. Then boil the jars for another 10 minutes over low heat and remove.
Sterilization completed. Now roll up the jars tightly with tin lids and cover with a blanket until they cool completely. Next, move them to the refrigerator or cellar.
Greek salad"
This salad can be used as a main dish - salad or as a dressing for soup, casserole. Another plus of this is that it can be consumed in fasting.
Salad Ingredients:
- white beans - 1 kg;
- onion salad - 0.5 kg;
- carrots - 0.5 kg;
- Bulgarian yellow or red pepper - 0.5 kg;
- ripe tomatoes - 2 kg;
- sugar - ½ cup;
- salt - 1.5 tbsp. l.;
- vegetable oil - 250 g;
- chili pepper - 1-2 pcs.;
- large garlic - 3 heads;
- vinegar essence 70% - 1 tsp
Preparing the salad:
Start with beans. It must be brought to completion. But be careful not to overcook it. Finely chop the onion and saute. Dice tomatoes and peppers.
Put all the ingredients in a saucepan (vegetables, salt, sugar, oil. Chili, vinegar and garlic do not put yet). Turn on the stove and simmer the salad for another 30 minutes after boiling.
Add chili peppers to the dish 5 minutes before the end of cooking. To it, add the garlic, passed through the press, and acetic acid.
After cooking, spread the Greek salad in sterile jars. Close them turnkey with tin lids and put them under a warm cloth. Once the jars are cool, take them to a cool place.
Vegetables
Description
Salad of tomatoes and peppers for the winter- one of the most popular types winter preparations. The thing is that in the process of preparing such a treat there is absolutely nothing complicated, even an inexperienced young hostess can handle it. All you need to make a salad of tomatoes and peppers is the vegetables themselves, as well as sugar and salt.
As you can see, there are no extraneous additives in such a salad. There is no vinegar in it, thanks to which the taste of tomatoes and bell pepper persists even after several months and the appetizer turns out just lick your fingers.
So delicious and original salad those who choose the right ingredients will succeed. So, it is necessary to choose tomatoes that have a fairly elastic structure, thin skin and not too large. Bulgarian pepper should also be quite fleshy and sweet.
Often, along with peppers and tomatoes, other salads are also closed according to this recipe. Assorted salad of cucumbers, onions, peppers, cabbage, carrots, tomatoes and eggplants is very popular. Sometimes the ingredients include rice and beans. Such delicious platter everyone who tries it loves it. You can also experiment with the ingredients to create other delicious salads of your own.
We start with the preparation of vegetables - carefully wash, sort, remove all fruits with signs of spoilage and damage. Only ideal vegetables, slightly unripe, are suitable for this recipe. Overripe tomatoes and peppers can be used to make ketchups and seasonings.
So, we clean the bell pepper from seeds, cut into thin strips.
We also cut sweet salad onions into small slices or rings, depending on the shape and size of the onions.
Add chopped onion to pepper.
Cut the tomatoes into slices about a centimeter thick. If the tomatoes are large, then cut them into small slices.
Rinse cleanly washed jars with boiling water. We mix the vegetables, put them tightly in jars.
Making a marinade. Pour boiling filtered water into jars, pour into a saucepan through a lid with holes. Add a chopped chili pod, mustard seeds, a few bay leaves, a pinch of fennel and black peppercorns. Pour salt and sugar, bring the marinade filling to a boil, boil for 3 minutes.
In each half-liter jar of vegetables, pour a tablespoon of wine or apple cider vinegar, then boiling filling with seasonings.
By the way, for flavor, you can add a little allspice and a few clove buds to the marinade.
We close the jars with lettuce lids, pasteurize at a temperature of 85 degrees for 20 minutes. Screw on the lids, turn upside down.
red sweet lettuce the best choice for this recipe, however, for lack of a better one, you can use regular onion. So, we clean the onions from the husk, cut into half rings or thin slices.
Carefully wash the jars for preparing the salad, rinse with boiling water, put the chopped onion on the bottom. Wash red and yellow tomatoes thoroughly, cut out the core, cut into pieces. It is better to cook from small tomatoes - the slices are small, which means that there will be less voids in the jars.
Lay the chopped tomatoes on top of the onion. We clean sweet red pepper from seeds, wash the pods with running water. We cut the pulp of peppers into large squares.
Add chopped peppers to tomatoes and onions. Pour boiling water into jars with vegetables, then drain the water into a saucepan, pour 30 ml (2 tablespoons), pour salt and granulated sugar, put a couple of bay leaves, a few black and allspice peas, a few clove buds. We boil the marinade filling for several minutes, remove the pan from the stove, pour in the wine vinegar.
Pour the boiling marinade into jars with salad, close the lids. We put a towel in a deep saucepan, put jars, pour water heated to 60 degrees Celsius. We put a large pot with blanks on the stove, heat to 85 degrees, pasteurize for 12 minutes. If the water boils, pour in a little cold to reduce the degree. Seal tightly and store in a cool place.
Tomato salad with onions for the winter I make from large bull-heart tomatoes. They are very large, so I will make a lot of chopped salads. These salads are made in layers. A layer of tomatoes, a layer of onions. In the same way, such a salad is prepared for the winter and with the addition of cucumbers, bell peppers or carrots. Fans add hot red pepper. Whatever salad we make, I always make the same marinade. I have been using it for many years and it has never let me down. All vegetables with it retain their taste and are perfectly preserved until the new harvest. The marinade that I describe here is quite suitable for pouring assorted salads with any set of vegetables.
A jar of this delicious salad eaten at a time. I will say right away - do not regret the bow! The pickled onions in this salad are especially delicious. You can sterilize a tomato salad with onions for the winter in jars, or you can prepare it without sterilization. Both options are in front of you. Choose any and cook with pleasure!
In this article:
Tomato salad with slices for the winter with onions and vegetable oil - a step by step recipe with a photo
I have jars of different sizes, but I will make a 3 liter marinade. This is about enough for 6 liter jars. Or, respectively, 12 half-liter. Here is a simple calculation. Focus on this.
What you need:
How to cook:
- I immediately put the marinade to boil. In a saucepan with three liters of water, add salt, sugar and cloves. Once it boils, let it simmer for five minutes. Then I pour in acetic acid and turn it off.
- Prepared onions and garlic: peeled, washed and laid out to dry on a towel. I also washed and dried the tomatoes. Cut them into 3 or 4 pieces. If the tomatoes are small, cut into two halves. Cut the onion into thin rings, garlic cloves into halves. What do I do with banks? I wash and sterilize them. I throw the lids into the kettle to boil. Now everything is ready.
- In each jar at the bottom put a leaf of lavrushka, two halves of a clove of garlic. Two peas of allspice and 3-4 peas of black pepper. Dill and parsley greens, one branch each. I pour 2 tablespoons of sunflower oil into all jars.
- Then onion rings are laid in layers, then slices of tomatoes, again onions and again a layer of tomatoes. I shift the layers with sprigs of parsley and dill. The top layer is definitely an onion.
- I pour the prepared marinade into jars. How many times has the marinade splashed out of the jars during sterilization. Now I pour the marinade in jars not to the very top, but a little less. Then, before spinning, I add. I just cover with lids. Install banks in large saucepan, with a towel or napkin placed on the bottom. The napkin is placed on the bottom so that the bottoms of the cans do not come into contact with the heated bottom of the pan. Now I pour about a liter of warm (by no means cold!) Water and close the lid. Sterilization over low heat for about 20 minutes. I have four jars in the pan.
6. It remains to get the sterilized jars and immediately roll up the lids. Banks turn over and wrap with a blanket or fur coat. And let it cool down for a couple of days. Then send for storage in the basement. Although sterilized such tomatoes are stored perfectly even when warm.
