Probably everyone has noticed how much the diet of a modern person has changed recently, and the point is not only that it became possible to eat fresh fruits and vegetables at any time of the year, and the most exotic ones.
It is not the number of foods consumed that has increased, but their list, to a greater extent this applies to vegetables. Greens, various salads, herbs were added to the most popular gifts of the garden - carrots, beets, cabbage and onions. Leaf lettuce is not the last one, which is due to several reasons.
Firstly, the degree of distribution makes it possible to grow leaf lettuce in almost any territory and in any zone. Secondly, it is an indispensable source of vitamins and minerals. It contains salts of phosphorus, iron, potassium, carotene, folic and citric acids.
Thirdly, the simplicity of its preparation attracts. It does not require prolonged hot working. The recipes are primitively simple and tasty: wash thoroughly, cut (or tear into pieces), add salt and you can eat.
Many housewives are wondering if it is possible to harvest leaf lettuce for the future? On the one hand, local and foreign greenhouse enterprises have mastered the cultivation of greenery all year round. On the other hand, nothing compares to a home-grown, organic vegetable. If the harvest is large enough, then why not stock up.
The easiest recipe
Oddly enough, this is pickling leaf lettuce. This method of preservation allows you to save most of the vitamins and minerals. In addition, color and taste change slightly, which is also important.
Recipe "Classic"
You will need:
- leaf lettuce - 2-3 heads (per serving);
- garlic - 4-5 cloves;
- citric acid - a teaspoon is enough;
- granulated sugar - 2 tablespoons;
- salt - 1 tablespoon;
- greens (dill, celery);
- water - 1 liter.
Cooking:
It is necessary to prepare products for pickling. Everything is as usual: rinse, dry, divide the salad into leaves. The bottom of the prepared container is lined with celery, garlic cloves are added. Then the products are stacked in layers: lettuce, celery, dill. It is clear that the layer of lettuce is thicker, the layer of greens is thinner.
Then the marinade is prepared. Also according to classic recipes: water with salt, sugar and citric acid is brought to a boil and the salt and sugar are completely dissolved. The prepared salad is poured with hot marinade, lightly pressed with oppression until it cools completely. Stored in a cold place.
Freezing experiment
Many housewives regret that leaf lettuce cannot be frozen. Indeed, after defrosting, the leaves turn into a very useful green gruel, but, unfortunately, unattractive.
Although there are recipes for such storage of leaf lettuce. Housewives are advised to grind the leaves in a blender and freeze in the form of green puree. In winter, it can be added to soups or mashed potatoes for a beautiful summery green color.
Leaf lettuce is the most precocious representative of its kind. It is consumed fresh, and also harvested for the winter. We will tell you about the main ways of processing leaf lettuce.
Harvesting lettuce
is an annual vegetable crop. The plant produces a rosette of succulent edible leaves that can be eaten as early as 30-40 days after germination. There are different varieties of leaf lettuce - most of them please the eye with elegant dissected leaves, and some of them have a completely even texture.
Leaf lettuce is harvested early in the morning and always in good weather (dew, rain and heat provoke damage to the leaves). Plants, together with the root, are removed from the ground, shaken off and placed in boxes (vertically, root down). A delay in harvesting leads to a loss of yield: lettuce grown in protected ground deteriorates, and in the open it becomes tough and loses its taste (the optimal age of the crop is limited to the formation phase of the fifth to seventh leaf). If the leaves are plucked selectively, then new ones are formed on the plant.
Leaf lettuce is a rather delicate and capricious culture. This representative of the "leaf brotherhood" does not tolerate transportation and storage (every day that has passed after the harvest takes 25% of the useful composition of this crop). Fresh lettuce is stored in the refrigerator for no longer than a couple of days, wrapped in wet towel and placed in the vegetable compartment. A little trick allows you to significantly extend the shelf life (up to thirty days) - leaf lettuce is placed in a vegetable compartment, wrapped in a paper towel and put inside this package silver item.
As already mentioned, leaf lettuce belongs to those “gentle natures” that require a special approach to themselves. Its taste is spoiled even by such an innocent “error” as drops of water remaining after washing (lettuce leaves must be absolutely dry). It is also highly undesirable to cut delicate leaves with a knife - according to the classical canons of French cuisine, they must be torn with your hands (it is believed that contact with metal negatively affects the taste of this vegetable crop). It is absolutely unacceptable to leave a processed salad for a long time - it quickly loses its usefulness and “presentation”.
Frozen leaf lettuce
Many people think that leaf lettuce cannot be frozen. This opinion is fully justified - after defrosting, the leaves turn into an unappetizing mass. If there is a need for freezing, it makes sense to send mashed potatoes to the freezer. It is prepared by grinding blanched leaves (they are thoroughly washed before processing). The resulting mass is packed in bags or placed in plastic containers and frozen.
Pickled leaf lettuce
Method number 1
- Leaf lettuce - 2 heads
- Garlic - 4-5 cloves
- Dill
- Celery
- Sugar - 2 tablespoons
- Salt - 1 tbsp.
- Water - 1 liter
- Citric acid - 1 tsp
Garlic cloves and chopped celery stalks are placed at the bottom of the dish. Then spread the lettuce leaves (by the piece). Cover them with celery leaves, and then with dill sprigs. All are poured with hot marinade, oppression is laid on top and left for several hours. The cooled product is sent to the cellar or put in the refrigerator.
Method number 2
- Leaf lettuce - 1 head
- Linden leaves - 120-130 pcs.
- Dill
- Garlic - ½ head
- Wine vinegar 6% - 200 ml
- Sea salt - 1.5 tbsp.
- Sugar - 2 tbsp.
- Black peppercorns
- Bay leaf
- Ground red pepper
- Water - 1 l
Lettuce leaves are thoroughly washed and dried. Linden leaves are freed from coarse parts, washed and also dried. Dill is washed and mixed with the rest of the herbs. Everything is cut into strips 1.5 - 2 cm wide. Prepared greens are placed in a bowl, chopped garlic, black and red peppers, and bay leaves are added. The mass is poured with marinade and put under the load. After cooling, the product is sent to the cellar.
Canned leaf lettuce
The lettuce is sorted out on a leaflet, washed thoroughly and allowed to dry completely. Then it is cut, fried in a large amount of oil, salted to taste, vinegar is added, mixed, transferred to sterilized jars and corked.
Many gardeners are engaged, but only a few know about the secrets of its preparation. However, it really makes sense to use this culture fresh - having hit the table directly from the garden, the salad provides us with a lot of useful elements.
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It is very difficult to imagine a winter table without delicious canned salads. In order to provide yourself with vegetable salads in winter, you need to try hard in the summer.
Salads for the winter from vegetables- this is almost the most common type of blanks for the winter. On this page you will find the most delicious salads for the winter. Only the best recipes. After the recipe there will be a detailed video instruction of preparation.
You can preserve any vegetables, the main thing is to combine them correctly and in the right proportions. Aromatic spices and spices will help flavor the vegetables in the jar and make an unusual marinade. In addition to the traditional lecho, there are many recipes for salads of various types and textures. Preparing them is quite simple, and the products are very affordable in the summer.
Beans with vegetables in their own juice. Preparations for the winter.
Photo: Delicious salad for the winter Nutritionists have proven that the constant consumption of beans in any form contributes to good health and even cheer up. And no wonder, because this leguminous plant contains everything important for the balanced functioning of our body: healthy carbohydrates, many vitamins, starch. Beans are on the list of the 15 most useful foods! Try to cook dishes based on it more often, and even better, prepare a wonderful preparation for the winter - beans with vegetables in your own juice. You can enjoy the most healthy dish all year round!
Such canned beans can be served just like that, as an appetizer, side dish or added to salads, soups, stews, sauté, and so on. There are many ways to preserve beans for the winter, this recipe is simple, plus everything - amazing taste.
You will need:
- 5-6 table. l. - 9% vinegar
- 1.2-1.3 kg - beans (white or red, can be mixed)
- 300 ml - vegetable oil (refined)
- 600-650 g - onion
- 850 g - carrots
- to taste - peppercorns (allspice and black)
- bay leaves
- rock salt
- carnation
Cooking:
1. Fill the beans with cold water, leave to stand for 10-12 hours, you can leave it overnight. Drain the water, rinse the beans, boil until fully cooked, but try not to overcook.
2. Cut the carrot into thin slices, onion into half rings.
3. Heat the oil in a saucepan, fry the vegetables over maximum heat until soft - about 20 minutes.
4. Add beans, stir, simmer, but do not overcook - no more than 7 minutes. After that, add spices, vinegar, salt to taste. Boil the vegetable mixture for 5 minutes, stirring occasionally.
5. Immediately place the beans in prepared half-liter jars. Leave to sterilize for 15 minutes. Roll up the lids, turn the jars over, leave to cool, wrapped in a cloth.
Beans with vegetables in their own juice are so delicious that they can even be served at the festive table. Prepare delicious, healthy preparations for the winter, enjoy your meal!
Video: Beans with vegetables in their own juice for the winter.
Photo: The most delicious vegetable salad for the winter Preserving vegetables for the winter is one of the most effective ways to significantly save money on food in winter. There are many ways to preserve seasonal vegetables for consumption during the cold season. I would like to suggest using one of the easiest ways to close a salad of cucumber, tomato, pepper and onion in almost the same condition as it is now on our table.
For this you will need the following ingredients:
- a kilogram of tomatoes, preferably a fleshy variety;
- a kilogram of cucumbers, even greenhouse ones;
- kilogram of bell pepper;
- kilogram of onion;
- two large carrots;
- a bunch of dill and parsley, or one bunch of your choice.
Preparing the salad is very simple and similar to cutting a regular salad, so all the ingredients, except for the carrot, must be cut as you like. Tomatoes in small slices, onions in half rings, cucumbers in circles or halves. Pepper along the peppercorn, or across the circles. Only carrots need to be given special attention so that they decorate the salad. It should be cut into long and thin strips, like a “Korean carrot” with a vegetable cutter, which I suppose is in any kitchen. Lastly, cut the dill and parsley.
Now the salad needs to be seasoned with a filling suitable for long-term storage. On it we need one hundred and fifty grams of vinegar 9% and vegetable refined oil. A glass of sugar in which two hundred and fifty grams and two tablespoons of salt are placed. Pour all this over and pour over the salad and leave it to marinate for at least six hours, and at most for the whole night, until the morning.
For such proportions of salad, as a rule, nine, and sometimes ten half-liter jars, which must be prepared in advance, come out. They must be thoroughly washed and steamed. Lids for this salad can be taken plastic suction, and you can classic iron, which are rolled up with a typewriter. The taste of the salad from the variant of the covers does not change.
Pickled salad, put on medium heat and bring to a boil. We distribute the entire mass among prepared jars and cork with lids. If the jars were rolled up with iron lids, then we turn the jars over, and if with plastic ones, then we put them vertically and wrap them with a warm blanket until they cool completely.
Such a salad is stored not only in the cellar, but also in any cool place in the apartment. Moreover, without changing the taste at all during the entire storage period. So it is very important to close such a salad as many cans as possible, it will always come in handy.
Video: Canning for the winter.
Salad with eggplant and pepper for the winter.
To prepare this dish, you first need to wash 1 kg of eggplant, bell pepper, zucchini and carrots. It is best to leave these vegetables in cold water for a couple of hours to make it easier to remove all contamination. Vegetables should be cut into thin half rings, the pepper must first be pitted, and the carrots should be coarsely grated. All vegetables are put in a deep saucepan, sprinkled with a small amount of chopped parsley and dill on top.
A thick sauce is prepared separately for this dish. For it, it is necessary to peel and chop 2 kg of ripe red tomatoes with a blender or meat grinder. 100 grams of unconcentrated table vinegar is added to the resulting tomato mass. Everything is mixed and added to the vegetables in the pan.
Separately, 300 grams of vegetable oil are mixed with 150 grams of granulated sugar and 50 grams of salt. Seasonings are added there to taste, you can use chopped garlic, allspice, coriander, black pepper. The mixture is sent to the rest of the ingredients, everything is mixed and simmered for 50-60 minutes. The finished salad is laid out in small jars and rolled up for long-term storage.
Video.
Salad with cauliflower for the winter.
This dish is easy to prepare, but quite unusual as a winter preparation. To prepare, you first need to rinse and peel 2 kg of cauliflower, it is cut into small neat pieces. 300 grams of bell pepper are cut in the same way. Tomatoes in an amount of about 1 kg are crushed with a blender, while the peel can not be removed from them, if necessary, passed through a blender 2-3 times.
All vegetables are combined and sent to a slow fire for 15 minutes. A dressing is prepared separately from 200 grams of vegetable oil, 100 grams of sugar, salt to taste, a couple of cloves of chopped garlic, a bunch of dill passed through a blender. After the specified time, all components are mixed and spent on fire for another 15-20 minutes. The finished salad is distributed into jars and sent to a cool place.
Video.
A photo There are many recipes for harvesting cabbage for the winter. But you always want to try a new, hitherto unknown recipe for cooking cabbage.
The recipe below is not only a great appetizer, but also a side dish for boiled sausages and sausages.
At the festive table or during an extended family dinner, none of the gathered people will remain indifferent to the cabbage cooked according to this recipe.
Such a delicious side dish does not require additional nutritional additions, if only hot boiled potatoes.
Products necessary for the preparation of pickled spicy cabbage with carrots and sour apples:
1. White cabbage - 3 kg
2. Fresh carrots - 800 gr
3. Sour apples - 1 kg
4. Garlic - 150 gr
5. Sugar-sand - 250 gr
6. Vegetable or olive oil - 250 gr
7. Red ground pepper - 10 gr
8. Allspice - 10 peas
9. Bitter black pepper - 10 peas
10. Bay leaves - 6 pcs
11. Fine iodized salt - 100 gr
12. Apple cider vinegar - 100 gr
13. Mineral water, always without gas - 1 l
14. Enamel bowl - 3 pcs
Steps for cooking pickled spicy cabbage with carrots and sour apples:
1. Wash cabbage, clean from damaged and diseased leaves. Cut the stalk out of the cabbage. Finely chop the cabbage. Place in prepared enameled bowl.
2. Wash the carrots, peel and grate. Place in an enameled bowl.
3. Wash sour apples. Peel off the skin, cut out the seeds and cut off the tail. Grate and add to bowl with carrots.
4. Peel and wash the garlic. Grind with a knife or with a garlic press and put in an enameled bowl.
5. Prepare the marinade: mix water, granulated sugar, salt, peppercorns and bay leaves in a saucepan. Bring to a boil over high heat and add vinegar and vegetable or olive oil.
6. In a large enameled pan, with a capacity of five liters or more, transfer the cabbage, garlic, carrots and apples prepared for harvesting. Mix all products thoroughly. Pour them with hot boiling marinade and leave to cool at room temperature.
7. If desired, the one who cooks the pickled spicy cabbage with carrots prepared according to this recipe can be transferred to sterilized glass jars and covered with lids, or left in a saucepan, put in a refrigerator. Cabbage can be eaten the next day, after it has been cooled in the refrigerator for a day.
Video. Very tasty recipe.
Salads for the winter from sweet pepper.
What could be tastier than an ordinary and fragrant lecho in winter? Yes, practically nothing. Cooking any salad for the winter with the addition of sweet pepper is already an amazing and tasty dish, both separately and as a side dish to main courses.
The fastest and easiest recipe for lecho for the winter.
Photo: Recipe for a delicious lecho for the winter For a quick and tasty lecho, you will need the following ingredients:
1) 3 kg of sweet fleshy pepper (it is desirable to take a square-shaped pepper)
2) 3 kg of ripe juicy tomatoes
3) 2 kg of onions
7) Allspice and black pepper
8) Bay leaf
9) Sunflower oil
Preparing a salad is quite fast, so it is best to prepare jars in advance in which a wonderful salad will be stored.
Rinse and cut peppers and tomatoes. Usually, in order not to spend a lot of time cutting tomatoes, they are passed through a meat grinder. And the pepper is cut into strips, of such a size as anyone likes. If there are onion lovers, it can be cut into large rings, but if the onion is needed only for taste, it is necessary to cut it into half rings.
Put the tomatoes in a saucepan and put on a slow fire, then add sweet peppers and onions. Mix everything and add fire, as soon as the vegetable mixture boils, reduce the fire and add salt, sugar, sunflower oil. The salad should boil for 10 minutes, at the very end, when the pepper has become soft and the onion is transparent, add vinegar and spices.
Lecho spread out on banks and roll up.
This salad does not specifically indicate the required amount of sugar, salt, oil and vinegar. This is all intentional, as each person likes a certain taste, some like more sugar, some less vinegar or oil, so these ingredients must be added according to one's own taste.
Often, instead of sugar, honey is put in this salad, it turns out a delicate and fragrant salad with bell pepper.
Video: Recipe for a delicious lecho for the winter.
Recipe: Adjika from sweet pepper photo An incredible preparation of sweet pepper, which is popularly called adjika, is prepared quickly, but its only drawback is that it must be stored in the refrigerator.
For cooking you will need:
1) 3kg sweet red pepper (only red pepper)
2) 500 gr garlic
3) 250 gr of bitter red pepper
4) 16 tablespoons of sugar
5) A glass of vinegar
Of course, the ingredients are quite unusual at first glance, but what happens will become a favorite dish of the whole family. If there are small children in the house, this dressing is best prepared without hot pepper.
Rinse the pepper, then remove all the stalks and seeds and scroll in a meat grinder along with peeled garlic. If you want to add hot pepper to the meat grinder.
As soon as the mixture is ready, it turns out to be a magnificent thick and rich red color, add sugar and vinegar to it, mix everything well and arrange it in jars and send it to the refrigerator. Of course, this recipe is not much like a salad, but in winter it can be used not only as adjika, but also as a dressing for any salad, such as cabbage. Sometimes one tablespoon of such adjika is perfect as a fragrant mixture for borscht or cabbage soup. The rich aroma of pepper and garlic will be a great memory of the summer.
Video.
Salad from Bulgarian pepper "Traffic light" for the winter.
To please yourself and surprise your household, you can and even need to cook the Traffic Light salad. It's easy and simple to prepare.
Required Ingredients:
1) Sweet red pepper 2 kg
2) Sweet yellow pepper 2 kg
3) Sweet green pepper 2 kg
4) Tomatoes 1 kg
5) Onion 1 kg
9) Sunflower oil 300-400 grams
Rinse and peel all peppers, removing seeds. Then cut into rings or half rings, but for showiness it is best to cut into large cubes. Cut the onion into half rings, and pass the tomatoes through a meat grinder.
Pour the tomatoes into a saucepan, add pepper and onion, bring everything to a boil and let it simmer for 10-15 minutes over low heat. Once the onion is translucent add oil, sugar, vinegar and salt. Boil for another 5 minutes and roll into sterilized jars.
Such a salad can be eaten as a separate dish, added to soups or used as a side dish for potatoes or meat.
Bulgarian pepper is a storehouse of vitamins that are perfectly preserved even during cooking, because the addition of vinegar preserves the vitamins inside the vegetable and helps them to last all winter.
Pepper salad can have various additional ingredients, for example, cabbage, then it is best to put red or dark green peppers, then the finished salad will look more impressive, as the cabbage loses its natural color.
Zucchini salads for the winter.
Autumn is rich in harvest. Sometimes there is so much of it that you can’t eat everything at once, so it’s best to process some of it and prepare it for the winter.
Zucchini is planted by everyone, well, or almost everyone. But not everyone knows how to make squash blanks.
How can zucchini be used?
There are a lot of varieties of zucchini, but not all of them can go into the same workpiece. For example, tender zucchini, when cooking zucchini caviar, gives a lot of water, so it is better to make baby puree from it, and yellow zucchini looks beautiful in the marinade and is perfectly preserved in it. It can also be added in the process of pickling tomatoes and cucumbers, making a beautiful assortment in a jar.
Different varieties of zucchini can also be harvested in one jar using mustard or horseradish, tomato juice, and you can also make delicious salads from zucchini. You need to apply imagination, make a good marinade - and the squash dish, put on the table in winter, will become a reminder of summer.
Delicious marinated zucchini for the winter.
Photo: Marinated zucchini for the winter This is the simplest recipe: zucchini is washed, cut beautifully, as you like - in cubes, circles, etc. It is better to take young zucchini, then they do not need to be peeled, but it is better to remove the pulp in the very middle. It can be used to prepare caviar. Banks must be sterilized.
The calculation is taken per liter jar. So, we put the zucchini, sprinkle with chopped garlic and mustard seeds and pour boiling water, then cover with a lid and let the water cool. Drain the water and make a marinade: 1 tablespoon of salt, sugar, vinegar 9%; who likes it spicier - you can add more vinegar. We boil, add black pepper at the tip of the knife and pour the squash preparation with brine, tighten the lid, turn over and wrap. Leave until completely cool.
Video.
Photo: Zucchini caviar for the winter It can be made from fried vegetables, or you can make it from boiled vegetables, as you like. For children, it is better, of course, to boil vegetables.
We take everything in equal proportions. If the zucchini is old, then it is better to peel off the skin. We pass the vegetables through a blender, it is better to fry them already scrolled, then the caviar will be slightly crispy. First, fry the onion, add carrots to it, followed by celery root and Bulgarian sweet pepper, and only then - zucchini, it is tender and fries quickly. The last tomato, crushed in mashed potatoes, is placed in the caviar. Here you can experiment: someone loves more, and someone less tomatoes in caviar. Zucchini caviar is best cooked in a cauldron, but if it is not available, then a frying pan or a thick-walled saucepan will do.
Once the caviar is ready, you can salt and pepper to taste. The best proportion for squash-caviar per liter: a tablespoon of salt, sugar and half a tablespoon of vinegar 9%.
Caviar is laid out in sterilized jars, the jars are placed in a pot with water for further sterilization. Sterilize zucchini caviar for half an hour after the start of boiling water.
The next step: finally tighten the jars with lids, turn over and wrap until completely cool.
In winter, squash blanks will delight you at the dinner table.
Video. Zucchini caviar for the winter.
Video. Zucchini caviar for the winter.
Green leafy vegetables have a short shelf life. Therefore, it often happens that the housewives just have to throw them away, without having time to cook a delicious dish out of them. Therefore, the question of how to keep lettuce fresh longer, as well as how to prepare them for the winter, is more relevant than ever. Knowing some secrets, you can extend the shelf life of a leafy vegetable, preserve useful trace elements and vitamins in it, and also enjoy cooking dishes from it in the winter.
Features of the collection and storage of lettuce
If you grow lettuce in your backyard, harvest in the morning in dry weather. Rain and dew contribute to the rapid deterioration of the leaves. Greens are dug out of the ground along with the root and put in boxes with the root down. Leaf lettuce is a capricious plant. It does not tolerate transportation well, and if stored improperly, it deteriorates literally in a matter of hours.
Important! After harvesting, every day takes almost 25% of the nutrients from the salad.
When purchasing a salad in the market or in a store, you need to know some secrets of its storage. If you simply put a leaf vegetable in the refrigerator on a shelf, after wrapping it in a damp towel, it will remain fresh for no longer than two days.
A little trick will help to extend the freshness of the salad for several days: wrap the vegetable in a paper napkin, and put any silver object inside the resulting package and send it to the vegetable compartment of the refrigerator for storage. So the salad culture will last for a week.
If you need to keep the culture fresh for up to two weeks, keep it in glass or plastic containers with lids. Get a plastic container and use it exclusively for storing greens so that there are no odors left in it. Lay a paper towel on the bottom of the container, lay out a layer of greens, cover with a paper napkin on top and close the lid tightly. Store the container on the refrigerator shelf. If the container is tall, then lay paper napkins between the layers of greens.
Preparing lettuce leaves for storage
Harvesting lettuce leaves for the winter, the hostess should know all the whims of this culture. After all, the slightest error can lead to the fact that all efforts will go to waste. Preparation should take place in the following order:
- When you bring the lettuce home, put the greens in a large bowl and rinse under running cold water.
- Put the washed leaves in a colander to drain excess liquid from them.
- Line a table or other work surface with a cotton towel or paper napkins and place the leaves on them, letting them dry completely.
- Do not leave greens in daylight for long periods of time. If you have no time to prepare, cover the top of the leaves with a clean towel.
As already mentioned above, lettuce leaves are a delicate and whimsical plant that requires an attentive and careful attitude. Knowing some facts about greens, you can protect yourself from its rapid deterioration:
- Lettuce leaves are stored completely dry: even a small drop of water accidentally remaining after drying can spoil the taste of the plant.
- Leaves should not be crushed with a knife, as contact with metal negatively affects their taste. Lettuce leaves are usually torn by hand.
- Processed lettuce should be immediately eaten or used for preparations for the winter - it quickly loses its presentation and benefits.
Storing green vegetables in the freezer
Almost all green vegetables can be stored in the freezer over the winter by defrosting just before eating.
Before freezing, the salad must be prepared as described above and blanched. Blanching allows you to save the nutritional components of greenery, its aroma and bright color. Dip the salad in boiling water for a couple of minutes, then remove and pour over ice water. Cold water will stop the leaf cooking process. Lay them out on the table to dry. After that, you need to decompose into bags, tightly tie and put in the freezer.
It makes sense to store green leaves in the form of a puree, as they often turn into an unappetizing mass after defrosting. To do this, twist the leaves, arrange in bags and freeze. You can freeze the leaves in plastic containers with a lid.
Freeze the amount of lettuce needed per use in one bag or container. Vegetables should not be re-frozen.
Another interesting way to freeze lettuce leaves. Fold the finely chopped salad into ice molds, pour boiled water over it and put it in the freezer. After the water hardens, transfer the resulting cubes with herbs into bags and send them back to the freezer. In this way, you can freeze not only lettuce, but also dill, parsley and other green vegetables. And they will be stored for up to two years, and even their smell remains after thawing.
Marinating lettuce for the winter
There are several ways to pickle lettuce leaves. Let's look at the most popular ones.
Method 1
- 2 bunches of lettuce leaves;
- a head of garlic;
- a little celery and dill (to taste);
- 2 tablespoons of sugar;
- 1 teaspoon of citric acid;
- 1 tablespoon of salt;
- 1 liter of water.
Put garlic cloves and chopped celery leaves in a deep bowl, place lettuce leaves one by one on top and sprinkle with dill sprigs.
Prepare the marinade (boil water with salt, sugar and citric acid) and pour greens over it. Put a load on top and let it brew for a couple of hours. When the marinade has cooled, send the resulting product to the refrigerator or cellar.
Method 2
- a bunch of lettuce leaves;
- about 100-150 linden leaves;
- half a head of garlic;
- dill to taste;
- 200 ml wine vinegar 6%;
- 1.5 tablespoons of sea salt (if there is no sea salt, ordinary is also suitable);
- 2 tablespoons of sugar;
- black peppercorns;
- ground red pepper;
- Bay leaf;
- 1 liter of water.
Rinse the lettuce and linden leaves and dry them well, add dill to them and cut all the greens into small strips (about 2 cm wide).
Put the greens in a deep container, add black and red pepper, chopped garlic, bay leaf. Pour marinade (boiled water with salt, vinegar and sugar) and place a load on top. Wait until the product has cooled down and put it in the cellar or refrigerator.
Preserving lettuce for the winter
A green vegetable can also be preserved for the winter.
To do this, lettuce leaves should be sorted out, washed and allowed to dry completely. Then tear them into pieces, fry over low heat in a large amount of vegetable oil, add salt, vinegar to taste, mix well and remove from heat.
Transfer the resulting mass to pre-sterilized jars and roll up the lids. After the product has cooled, send it to the cellar for storage.
Everyone knows about the benefits of leaf lettuce, but not everyone knows about the secrets of preparing it for the winter. Thanks to the harvesting recommendations and recipes described in this article, you can enjoy the taste and beneficial properties of a green vegetable even in cold winter weather.
Interesting articles
Cooking pickled lettuce leaves is somewhat similar to sauerkraut. No wonder: lettuce is a relative of cabbage, which is especially noticeable when it is not divided into sheets, but also in heads.
You can pickle any kind of lettuce that you grow. We calculated the proportions for 1 liter of marinade, it is enough for 1-2 heads of lettuce depending on the size (and depending on the dishes where you will marinate it).
Pickled lettuce leaves with herbs
These pickled lettuce leaves are prepared for the winter in the same way as sauerkraut. In the refrigerator or cellar, they will quite stand until spring.
From citric acid, the marinade is softer than acetic, better suited for greens.
For the marinade we need:
- 1 l. water;
- 2 tbsp. l. salt;
- 1 st. l. Sahara;
- 1 tsp citric acid (powder).
To the salad we will add:
- 5 cloves of garlic;
- 1 bunch of dill;
- 4-5 stalks of celery with leaves.
Lettuce and greens should be washed before all manipulations. For pickling, you need to prepare wide enameled dishes and jars. Everything is?
Cooking:
- Break the lettuce into leaves. Separate the celery leaves from the stems.
- We clean and cut the garlic cloves into halves, put them on the bottom of a wide dish. There are also coarsely chopped celery stalks.
- Lay out lettuce leaves one at a time. Cover with dill and celery leaves.
- Prepare the marinade: dissolve sugar and salt in water, bring to a boil, dissolve citric acid.
- Pour the marinade over the salad while it is hot, cover with a wooden circle or a plate and put it under oppression.
- Let's cool down. We keep the cooled salad under pressure for another 4 hours. At this time, we sterilize jars and plastic lids for a couple.
- Transfer the salad to jars. We close the lids and put them in a cold place: cellar or refrigerator. Attention: in just a cool place, the salad will not survive until winter, you should remove it in a cold one.
Advice: for lovers of preservation, the salad can be sterilized. To do this, we prepare more marinade, put the salad in jars, while it is still warm, pour the marinade over. We put the jars in a pot of water, which is close in temperature to the marinade. We sterilize the jars in a water bath for 10 minutes, roll them up with steam-sterilized lids.
Marinated lettuce leaves with wine vinegar
An unusual recipe for pickled lettuce leaves for the winter: with linden leaves! They are rarely eaten, but they are very healthy and quite tasty. Wine vinegar and pepper will add spice to the salad.
In addition to the salad, we need:
- 100-120 linden leaves;
- 1 bunch of dill;
- 4-5 garlic cloves;
- 1-2 bay leaves;
- black pepper (peas) and red (ground).
For the marinade we will take:
- 1 l. water;
- 200 ml. (glass) wine vinegar 6%;
- 1.5 st. l. sea salt;
- 1.5 st. l. Sahara.
Cooking:
- Lettuce leaves are freed from solid parts, washed and dried. The same is with linden leaves. Wash dill too.
- Mix greens and cut into wide strips. Place in an enamel bowl.
- Add finely chopped garlic, black and red pepper and bay leaf to the greens.
- To prepare the marinade, add salt, sugar and vinegar to the water (just before removing it from the heat).
- Pour the greens with marinade, cover with a plate and put a load on top.
- After cooling, let stand for another hour, put in sterilized jars, close with plastic lids and put in a cellar or refrigerator.
For longer storage, sterilize the lettuce jars as in the previous recipe.
Advice: black peppercorns and bay leaf can be added directly to the marinade, and then caught and sent to jars before seaming.
A good recipe for pickled lettuce leaves for the winter, laid out immediately in jars. Unlike other preparations, it does not take a long time to wait until they are marinated, the salad is quickly soaked with oil.
Lettuce here must be taken so that it fits tightly into jars.
For this recipe we will take:
- in fact, a salad;
- 5-6 art. l. vegetable oil;
- 3-4 st. l. vinegar;
- salt, pepper to taste.
- We disassemble the lettuce into leaves, wash and let dry.
- Cut lettuce into strips.
- Fry in a pan in a large amount of oil, add salt and pepper.
- Remove from heat, add vinegar and stir.
- We sterilize the jars and lids, transfer the hot salad into jars and roll up.
Lettuce in jars should lie tightly, without voids, the oil should completely envelop it, then it will be marinated and will be well stored.
Advice: for vegetable salads with vinegar and oil, in addition to salt and pepper, seasoning for Korean carrots is perfect.
Happy canning!
