The result is quite economical. Pickle recipes for the winter are quite similar. They usually differ only in proportions and sequence. Traditionally, cucumbers, tomatoes, onions, carrots, pearl barley, as well as salt, sugar, vinegar, vegetable oil and water. All products can be finely chopped or passed through a meat grinder. Spices are added as desired, and this can be done in the process or immediately before rolling up the jars.

The five most commonly used ingredients in recipes are:

The taste and consistency of the future soup depends on the chosen cooking method, here everyone chooses the method that they like best. During the process, you must carefully follow the instructions. It is important to observe the heat treatment time and temperature conditions, as well as to properly sterilize jars and lids. This is not difficult, but if a beginner takes up the matter, then you need to act strictly according to the recipe so that the canned product lies long enough for a long time and did not deteriorate.

Solyanka is a multifaceted dish. This name has a soup cooked with pickles and different types meat products and also a dish of cabbage. It is the cabbage version of the hodgepodge that is harvested for the winter. It can be served cold or heated in a pan. Solyanka is being prepared for the winter in jars different recipes, choose the one you like best.

The basis of the hodgepodge is white cabbage. To prepare the workpiece, it is recommended to choose juicy heads of autumn varieties.

In addition to cabbage, hodgepodge usually contains carrots, onions and tomatoes (or tomato paste). Very often, mushrooms are included in the composition, you can use champignons, mushrooms or wild mushrooms. Forest mushrooms you need to pre-boil, champignons can be added raw, and stew them with cabbage.

A more satisfying version of the hodgepodge is prepared with the addition of cereals. Barley or rice is usually used. You can also make a blank with meat, but then you need to sterilize canned food very carefully, it is advisable to use an autoclave for sterilization.

Interesting facts: the first mention of a cabbage hodgepodge is found in Russian literature of the 18th century. This dish must necessarily have a sour taste, so tomatoes or brine from homemade pickles are added to it.

Cabbage hodgepodge for the winter in jars - a simple recipe

This is a very simple hodgepodge recipe with, but it turns out delicious and fragrant.

• 4 kg of white cabbage;
• 1 kg of carrots;
• 5 tablespoons of salt;
• 2 tablespoons of granulated sugar;
• 1 kg fresh tomatoes.

We clean the cabbage from the top leaves, cut it in half and chop finely. Cut in the same way as in the preparation of ordinary stewed cabbage. We clean the carrots and rub on a coarse grater. Sprinkle with salt and stir. You don't need to rub it with your hands, you just need to stir it.

Pour vegetable oil into a cauldron or thick-walled pan, let it warm up, and spread the mixture of cabbage and carrots. Stir, warm and, having reduced the fire, simmer for about half an hour. Add sugar to the hodgepodge, as well as tomatoes, cut into slices. If desired, you can remove the skin from the tomatoes, but you can not do this. Continue simmering for another ten minutes.

We will sterilize the jars in advance. We spread the hot hodgepodge in them and immediately close the lids hermetically. We turn the jars over, placing them on the lids. We wrap them with a blanket, leave them “under a fur coat” until they cool completely.

Advice! This variant of hodgepodge is prepared without vinegar, so it is better to store this blank in a cool place.

Solyanka with mushrooms and tomatoes

You can cook a hodgepodge with and. Of course, the preparation is especially tasty when used. forest mushrooms- boletus, boletus. Mushrooms must first be boiled until tender in salted water.

• 2 kg of cabbage;
• 2 kg of mushrooms (weight of already boiled mushrooms);
• 2 kg of fresh tomatoes;
• 1 kg of onion;
• 1 kg of carrots;
• 100 gr. salt;
• 200 gr. Sahara;
• 300 gr. vegetable oil;
• 100 ml of vinegar (9%);
• 0.5 teaspoon ground black pepper.

• 500 gr. white cabbage;
• 300 gr. carrots;
• 200 gr. fresh cucumbers;
• 200 gr. Luke;
• 1 pod bell pepper;
• 700 ml of tomato juice or 1 kg of tomatoes;
• 1.5 tablespoons of sugar;
• 1 tablespoon of salt;
• 1 tablespoon essence (70%);
• 0.5 cups of vegetable oil;
• 1/3 teaspoon ground black pepper.

If fresh tomatoes are used instead of tomato juice, then they must be passed through a meat grinder in advance and rubbed through a rare sieve or colander.

We clean the cabbage from dirty upper leaves, chop into thin strips. We clean the carrots, wash them and three thin straws. Peeled onions are chopped into half rings very thinly or cut into cubes.

Pour vegetable oil from a cauldron or large saucepan. Fry on it first onion with carrots, then add cabbage and continue to fry everything together. We cook for about a quarter of an hour on a medium heat level.

My cucumbers, cut off the ends and cut into cubes. We send cucumbers to cabbage. There we put the cleaned Bell pepper, which also needs to be cut into small cubes. Pour in the tomato juice, add salt and sugar, mix and simmer covered over low heat for 45 minutes.

At the very end of the stew, pour in a spoon acetic acid. We sterilize the jars, lay out the hot hodgepodge in them and close the jars hermetically.

Recipe with pearl barley and tomato paste

A more satisfying version of the hodgepodge is prepared with barley. The workpiece can be made with fresh tomatoes or with tomato paste.

• 500 gr. fresh cabbage;
• 1.5 cups of pre-cooked barley;
• 1 carrot;
• 1 onion;
• 2-3 tablespoons of tomato paste;
• 80 ml of vegetable oil;
• 30 ml table vinegar (9%);
• 2 teaspoons of sugar;
• 2 bay leaves;
• salt and pepper to taste.

Barley must be prepared in advance. We wash the chicken, soak it in cold water for several hours (you can overnight), then boil until tender. Drain the finished barley through a colander and rinse with cold water.

We chop the cabbage, as usual when preparing borscht. Transfer shredded cabbage to a large bowl. Peel the carrots, wash and grate. Mix carrots with cabbage. We clean the onion, chop it into small cubes and mix it with the rest of the ingredients.

• 1 kg of cabbage;
• 150 gr. dry rice;
• 1 onion;
• 1 carrot;
• 3 bay leaves;
• 1 tablespoon of vegetable oil;
• 2 tablespoons of tomato paste;
• salt, black ground pepper taste;
• 1 teaspoon vinegar essence (70%);
• some water.

Wash and clean vegetables. Cut the onion into cubes, rub the carrot into thin strips. We spread the vegetables in a cauldron with vegetable oil and fry, stirring occasionally until half cooked. Then add shredded cabbage. We continue to simmer for another 10-15 minutes, until the cabbage settles. At this point, add spices - black pepper, salt, bay leaves. Adding tomato paste and mix and match.

Put rice on top of the cabbage. If there is not enough liquid in the cauldron, then add a little slightly salted boiling water. The liquid should completely cover the rice. We put on fire and cook until the liquid is absorbed into the rice. As soon as the top layer of rice becomes dry, you need to cover the dishes with a lid, reduce the heat greatly and cook the hodgepodge for 40 minutes. Then stir, pour in the vinegar and continue to simmer for another 5 minutes. Then we lay out the hot hodgepodge in sterilized jars and immediately close it hermetically.

Solyanka with eggplant

Fragrant and tender hodgepodge with sure to please your family.

• 3 kg of cabbage;
• 1 kg of carrots;
• 1 kg of onion;
• 6 bell peppers;
• 1.5 kg of eggplant;
• 500 ml of ready-made tomato sauce (you can take ketchup, but only of good quality);
• 250 ml of vegetable oil;
• 350 ml of water;
• 120 gr. salt;
• 200 gr. Sahara;
• 10 laurel leaves;
• 1 teaspoon of allspice peas;
• 50 ml vinegar (9%).

Bomb recipes for dressings for borscht, soups, hodgepodges and pickles for the winter

Dressing for borscht, soup and other dishes

When salting vegetables and herbs, they retain a lot of vitamins until spring. I have been preparing vegetables this way for a long time. This is very convenient in winter: when cooking borscht, soup or other dishes, put 1-2 tablespoons of fragrant dressing. Just remember to salt the dish a little less later.

Ingredients:

• tomatoes - 500 gr.;
• onion - 500 gr.;
• carrots - 500 gr.;
• sweet pepper - 500g;
• parsley - 300g;
• salt - 500 gr.

Cooking:

Grate carrots on a coarse grater.

Cut the onion and pepper into thin strips.

Remove the skin from the tomatoes and chop too.

Finely chop the greens. (The recipe says more greens than the photo. I just didn't have enough greens this time.)

Add salt (if "extra" then 400g.) And mix everything. After 10 minutes, spread the dressing (the released juice too) into jars and cover with nylon lids.
The dressing keeps well room temperature.

From the indicated amount of vegetables, 4 cans of 0.5 liters were obtained.

Borsch dressing

2 kg beets
250 gr. Luke
750 gr. tomato
250 gr. sweet pepper
1 head of garlic
100 gr. Sahara
100 gr. vinegar 9%
250 gr. rast. oils
30 gr. salt (table. spoon)
dill, parsley (optional)

We cut the tomatoes, peppers and onions into cubes (if desired, you can grind in a blender or scroll in a meat grinder - this is not important)

Three raw peeled beets on a coarse grater ...

Put everything (EXCEPT GARLIC!!!) in a saucepan, add salt, sugar, oil, vinegar and simmer for 40 minutes, stirring from time to time...
While everything is stewing, wash and sterilize jars and lids.

After 40 minutes, squeeze the garlic into the pan and simmer for another 10 minutes, also stirring occasionally.

ALL! Arrange in banks and roll up. Banks are wrapped in warmth until morning.
The output of the finished product from the specified amount of vegetables is 2.5 liters.

Vegetable dressing with celery

On 2 liter jars I got about:
12-15 medium carrots
1.5 kg pepper
6 large onions
bunch of dill, parsley
a quarter of a celery root (you can replace it with a stalk, or you can do without it at all, for an amateur)
2 heads of garlic
coarse salt about 200 grams
Grate the carrots on a coarse grater, finely chop the pepper, onion, herbs, celery into thin strips, garlic with a thin plate, pour everything with salt, mix, let stand for 30 minutes (to extract juice)
Fold in clean jars along with juice, tamping a little, close with lids and in the refrigerator, it is stored very well and lasts for a long time

When preparing broths, be careful with salt, since the dressing is salty, I don’t salt the broth, I add a couple of tablespoons of the dressing, and then I’m already oriented to add salt or not)

Mushroom hodgepodge

• For 10 cans of 0.5 l: 1 kg of cabbage,
• 1 kg of tomatoes,
• 1 kg carrots
• 0.5 kg of onion,
• 2 kg mushrooms boiled in salted water
• 0.3 l vegetable oil,
• 3-4 bay leaves,
• hot and fragrant pepper, salt to taste.

We chop the cabbage, three carrots on a coarse grater, cut the onion into strips, cut the tomatoes into pieces. Sauté onions and carrots, add cabbage, oil, salt and simmer over low heat for 20-25 minutes.

Then add the mushrooms to the vegetables, simmer until tender (10-15 minutes). 3 minutes before readiness, add bay leaf, bitter and allspice. We lay out everything hot in jars and roll it up.

Soup dressing from beet tops

300 g beet tops
200g - sorrel
50 g green dill,
200 ml of water
25 g salt.

Chop beet tops, salt, add sorrel, dill, mix, pour water and cook for 5 minutes after boiling. Then put into jars, roll up, store in the cold.

soup dressing

1 kg of onions, 1 kg of sweet peppers (red and yellow), 3 kg of tomatoes, 1 kg of carrots, 0.5 l of sunflower oil, 0.5 cups of salt, herbs.

We pass the vegetables through a meat grinder or grind in a combine, mix with salt, oil and cook over low heat for 30 minutes (after boiling). 10 minutes before the end of cooking, add chopped greens. When hot, lay out in sterilized jars (preferably 0.5 l each) and roll up.

Preparation for borscht with beans

• Borsch dressing with beans cooked for the winter will provide you delicious borscht. This dressing is suitable not only for borscht, it can be eaten like a salad.

• - 5 kg tomato
• - 1.5 kg of beans
• - 2.5 kg of beets
• - 1.5 kg of carrots
• - 1 kg of onion
• - 1 kg of bell pepper
• - salt to taste (about 5 tablespoons)
• - 0.400 gr vegetable oil
• - 0.250 g of vinegar 9%
• - greens (parsley, dill)
• We twist the tomatoes in a meat grinder, three beets and carrots on a coarse grater, onions in half rings, and peppers in straws.
• Boil beans until almost done.
• We put everything in a large saucepan, add salt, vegetable oil. Vinegar and greens - at the end.
• Cook for 40-50 minutes, after boiling.
• We lay out the hot dressing in jars, roll it up and under the “fur coat”.

Seasoning for winter okroshka

Seasoning is stored until the next harvest. It can be used not only in okroshka, but also in salads.

• Horseradish roots - 200 g,
• 300 g green dill,
• 350 g fresh cucumbers,
• 150 g of salt.

Three horseradish roots on a fine grater, finely chop the dill, rub the cucumbers on a coarse grater. Add salt to the chopped vegetables, mix everything thoroughly. We lay out the seasoning in jars, close with nylon lids and store in the refrigerator.

Seasoning for pickle pickles

I cook a kilogram of barley for 2 hours. I add 1 kg of carrots, onions, tomatoes, 3-4 pieces of Bulgarian and hot pepper, head of garlic, tomato paste 2 tbsp. spoons. Cook until vegetables are cooked. Salt 4 tablespoons, sugar 2 tablespoons, vinegar 9% 2 tablespoons, 1 cup sunflower oil. At the end of cooking pickled cucumbers 1 kg or less. I cook for another 20 minutes and roll it into jars.

Seasoning for pickle fresh cucumbers

Ingredients:
3 kg FRESH cucumbers
1 kg carrots
1 kg of onion
0.5 l tomato paste
250 g sugar
200 ml vegetable oil
4 tbsp salt
500 g boiled barley
100 g 9% vinegar

Grate cucumbers and carrots on a coarse grater, cut the onion into half rings.

Mix cucumbers, carrots, onions, tomato paste, sugar, vegetable oil, salt in a saucepan. Boil 40 min. After 40 minutes, add boiled barley, and after another 5 minutes, pour in the vinegar.

Pour everything into sterile jars and roll up.

When you want soup, cook the broth, add potatoes and 10-15 minutes before the end add a jar of pickle. Very tasty and less hassle. You will only have to tinker once when you can preserve it!
koolinar.ru

1kg tomatoes, 300~500g onions, ~300g carrots, 500g peeled red bell peppers (i.e. without tail and seeds), 1.5kg cabbage, 2 tsp sugar, 3~4 tsp salt, 2 tsp 70% vinegar, if desired - hot pepper

Grind tomatoes in puree - in a blender or in a meat grinder.
Cut the cabbage (large or small - as usual for soup).
Wash and peel onions, carrots and peppers.
Grind - cut or pass through a meat grinder or blender.

saucepan with tomato juice and the rest of the vegetables (except cabbage) put on fire. When the mass boils, remove the foam and pour in the cabbage.

Allow the mass to boil for 10~20 minutes on minimum heat. Stir frequently as cabbage sinks to the bottom and can burn.
Pour salt, sugar and pour vinegar.
Transfer to sterilized jars.

Seal tightly and lay under a warm blanket until completely cool.

I hope you liked it and everything is useful.

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If you make a lot of different delicious preparations in the summer, then in the fall and winter you can quickly prepare a nutritious lunch or dinner for the whole family. One of the best options is hodgepodge for the winter in jars, the recipes are simple, and the result is excellent.

Cabbage hodgepodge for the winter, like a store

Today, stores offer customers a wide selection of various canned products. Unfortunately, hodgepodge is not always found, especially in small towns. Thick hodgepodge in jars is a very convenient product, you can cook a lot of delicious dishes from it. nutritious meals. And if you are not lucky enough to find it, then you can make a preparation for the winter yourself, cabbage hodgepodge will turn out like a store-bought one, even better.

To prepare hodgepodge, take the following ingredients:

• 2 kg fresh or sauerkraut;
• 5 pieces of large pickled cucumbers;
• 1 kg of carrots;
• 0.5 kg of onions;
• 2 kg of mushrooms;
• 0.5 liters of vegetable oil (preferably sunflower);
• 1 cup tomato sauce (you can make it yourself from tomato paste without starch and preservatives);
• 0.5 cups of 9% vinegar;
• 1 cup of sugar;
• 2 handfuls of salt;
• 1 st. a spoonful of ground black pepper;
• 5 pieces. bay leaf.

Cooking:

1. Remove the upper soft leaves from fresh cabbage, rinse the head, chop into thin strips. If you take sauerkraut, then you must first rinse it a little in cold water to remove excess acid. Drain in a colander, squeeze well to glass the liquid.
2. Mushrooms (any, but better forest ones), sort, wash, peel, boil in salted water for about 15 minutes. Drain the water, wait until it cools down a bit, and cut into thin slices in a separate bowl.
3. Peel, grate or finely chop the carrots.
4. Peel the onion, cut into cubes or thin half rings.
5. Grate pickled cucumbers or cut into small cubes.
6. Pour into a saucepan or heavy-bottomed saucepan sunflower oil. A hodgepodge made from homemade unrefined oil will turn out especially tasty and fragrant.
7. If you have sauerkraut, first stew it in a small amount of oil, for about 20 minutes. And only after that add oil and add other ingredients. If the cabbage is fresh, then pour all 0.5 liters of oil into the cauldron, heat a little, add tomato sauce and mix well.
8. Add vinegar, sugar, salt, ground pepper and bay leaf.
9. Now put fresh cabbage, boiled mushrooms, carrots, onions, cucumbers and simmer over low heat for about an hour. The stewing time depends on the cabbage - if it is late, very hard, then it will take about an hour and a half to stew, adding water and stirring occasionally.
10. Prepare clean jars, sterilize them, you can in a double boiler. Scald the lids with boiling water.
11. Try the finished hodgepodge, add spices, if necessary, mix.
12. Now put the still hot billet into jars, roll up the lids.
13. Turn over, wrap in a warm blanket, let stand for several hours until cool.

Now you can easily weld on the basis of any meat broth spicy pickle. She prepares like this:

1. Boil the peeled and chopped potatoes in the broth.
2. Add the contents of the jar, bring to a boil.
3. Add salt and pepper to taste, a little sugar, bay leaf.

You can also serve prepared hodgepodge as a side dish for the second or as a salad, appetizer.

Solyanka vegetable in half-liter jars

In the season of abundance variety of vegetables it is so convenient and easy to stock up on a vitamin hodgepodge for the winter. It will help you out more than once in the winter, it is suitable as a basis for soups, as well as vegetable stew, salad or an independent snack. By classic recipe vegetable hodgepodge with cabbage for the winter in jars is cooked for about two hours with the preparation of all the ingredients, and a few jars of fragrant preparations will soon replenish your stocks.

For vegetable hodgepodge with cabbage, you need to take:

• 1.5 kg of ripe tomatoes;
• 1.5 kg white cabbage (fresh);
• 1 kg of onions;
• 1 kg of carrots;
• 700 g of fresh cucumbers;
• 700 g of Bulgarian sweet pepper;
• 1 cup of sugar;
• 2 tbsp. spoons of salt;
• 0.5 cups of vinegar (9%);
• 0.5 cup vegetable oil (refined);
• Black peppercorns (to taste);
• A few bay leaves;
• Seasoning mix (to taste)

Cooking sequence:

1. First, rinse all vegetables in cold running water, then dry and peel.
2. Chop white cabbage thin straw.
3. Peeled bell pepper pods, cut in half and cut across into half rings or lengthwise into long strips.
4. Grate carrots with large holes or cut into strips.
5. Cut fresh green cucumbers into small cubes.
6. Cut the onion heads in half, cut into cubes or half rings.
7. Cut ripe tomatoes into pieces of the size you usually like in a hodgepodge.
8. Now take a dish suitable for stewing, put the prepared vegetables there.
9. Pour in sunflower oil, mix, add seasonings, spices, salt. Vegetables will release juice, immediately dissolve sugar in it, stirring well so that it does not settle at the bottom during stewing. Then the sugar will not burn and will not spoil the taste of your dish.
10. Place the vegetables in a saucepan over medium heat and gradually bring to a boil. Then reduce the heat slightly and simmer, stirring, for an hour. Make sure the vegetables don't burn.
11. About 10 minutes before readiness, pour half a glass of vinegar into the hodgepodge, stir well.
12. Sterilize the jars, put the finished vegetable hodgepodge in them to the neck. It is most convenient to take jars for 0.5 liters.
13. Roll up with a key with sterilized lids.
14. Wait for the workpiece to cool slightly, then turn the jars upside down, wrap them in a thick blanket and leave until completely cool.

Vegetarians will especially like the preparation. Now, at any time of the year, you can easily make a quick soup - just boil potatoes in water, and then add a jar of vegetable hodgepodge, bring to a boil, season to taste, sprinkle with herbs, and the dish is ready.

Or you can just put the contents of the jar in a bowl, mix with chopped fresh herbs, season with unrefined fragrant oil, and you get a delicious and healthy salad. It's just a meal. Even cereals and pasta fed up over the winter will easily go with such an appetizer. Please with wonderful fragrant dish your family, pleasantly surprise your guests.

Solyanka for the winter from cucumbers

Solyanka is spicy soup connecting at the same time the components of cabbage soup and pickle. It is boiled with different seasonings and is very much loved to be served at the table in many families. Unfortunately, cooking hodgepodge often takes a lot of time, especially for working housewives. But there is a great option - to prepare a thick soup in a concentrated form for the winter, and then it will be very easy to cook it, with a minimum of time and effort. You will have to tinker with the workpiece, but you will get an excellent result. Recipes for hodgepodge with cucumbers are usually very successful, because many people love delicious crispy cucumbers in ready-made soup.

Solyanka for the winter of cucumbers is prepared from the following products:

• 1 kg cucumbers (fresh);
• 1.5 kg of tomatoes;
• 0.5 kg of bell pepper;
• 1.5 kg of cabbage;
• 1 kg of onion;
• 1 kg of carrots;
• 100 ml vegetable oil;
• 100 ml of vinegar (6%);
• 200 g of sugar;
• 40 g of salt;
• Black pepper (peas);
• Seasoning mix (to taste)
• Bay leaf.

Cooking:

1. Wash all vegetables, pat dry.
2. Cucumbers are better to take good, strong ones. Cut them into cubes or thin strips - as you like.
3. Remove the upper weak leaves from the cabbage, chop into strips.
4. Scald the tomatoes with boiling water, then dip briefly in cold water to make it easy to remove the skin.
5. Cut them into cubes or small pieces. Peel the pepper from the insides and seeds, cut into strips. Grate the carrots, you can cut into strips.
6. Pour vegetable oil (a little) on the bottom of the pan or cauldron, put the chopped vegetables there.
7. Add salt, spices, sugar, add oil to the desired amount.
8. Slowly bring the resulting vegetable mix to a boil, and then, reducing the heat, simmer for about an hour.
9. Add vinegar shortly before the end of the stewing process.
10. Put the finished hodgepodge with cucumbers into prepared sterilized jars, roll them up with scalded lids.
11. Turn upside down, wrap with a blanket, let cool gradually.

You can diversify this recipe by adding mushrooms to it (500 g for the indicated amount of other ingredients).

Any mushrooms (better - forest, as they are more fragrant), first boil for 20 minutes, and then cut and fry until reddened. Add mushrooms to the hodgepodge 5 minutes before all vegetables are ready.

Solyanka with cucumbers, which give it a special spicy taste, it is better to store in the pantry or cellar. On the basis of this blank, you can cook not only soup, but also vegetable stew, and also simply serve it as an appetizer.

Preparation for pickle and hodgepodge (preservation)

Homemade preparations will help you quickly and inexpensively prepare your favorite dishes in the winter. At the same time, you will not only significantly save time, but also enjoy the taste of summer and autumn vegetables, enriching your body with a supply of vitamins and minerals. A very popular dressing for hodgepodge or pickle for the winter. With its help, you can cook a fragrant soup in just half an hour.

Ingredients:

• 2 kg of cucumbers;
• 300 g carrots;
• 300 g of onions;
• 3 art. spoons of sugar;
• 1 head of garlic;
• 2 tbsp. spoons of salt;
• 1 glass of vegetable oil;
• 7 art. tablespoons of vinegar (9%);
• Dill, parsley - to taste.

Cooking:

1. Rinse vegetables and herbs well.
2. Cut the onion and cucumber into cubes, chop the greens.
3. Finely chop the garlic (can be crushed through a press).
4. Grate the carrots (it is better to take a grater with large holes).
5. Mix all processed vegetables in a separate bowl, add sugar, salt, herbs, pour vegetable oil, vinegar. Stir again and let the vegetable mixture sit for three or four hours.
6. Then put the workpiece in a cauldron (you can put it in a saucepan), put it on the stove, on a small fire. Gradually bring to a boil, let the mixture simmer a little (5 or 10 minutes), and then turn it off.
7. Meanwhile, sterilize jars and lids.
8. Arrange the dressing in hot jars, then roll up the lids.
9. Leave to cool slowly, wrapped in something warm. After a few hours, when the preparation for the winter for pickle and hodgepodge has cooled down, it can be put away for storage.

To prepare a hodgepodge based on this dressing in winter, boil potatoes in broth until half cooked, add the billet and cook a little more. You can also cook a vegetarian hodgepodge on the water. For the pickle, you will first need to soak the pearl barley for several hours or overnight, then also boil it with potatoes, add dressing, cook over low heat for about 10 minutes.

Solyanka with eggplant and canned cabbage

Try to prepare an unusual vegetable hodgepodge with eggplant for the winter. The recipe is quick and easy, and you can choose the spices to your liking (for example, add hot or allspice, a mixture of your favorite herbs). If you like it spicy, take more garlic and add it at the very end of cooking.

Products:

• Eggplant - 1 kg;
• Sweet pepper - 1 pc.;
• Carrots - 200 g;
• Cabbage - 300 g;
• Garlic - 3-4 teeth;
• Greens - to taste;
• Sunflower oil - 50 g;
• Salt - half a tablespoon;
• Vinegar (9%) - 30 g;
• Sugar - 2 tbsp.

Cooking:

1. Wash all vegetables well, peel, remove seeds from pepper.
2. Cut the eggplant into medium-sized cubes, sprinkle them with salt. Let them stand for half an hour so that the bitterness goes away, then rinse them well.
3. Chop the cabbage and pepper into strips, cut the carrot into circles.
4. Pour oil into a cauldron, put vegetables there, add sugar, salt, mix.
5. Stew for 40 minutes, then add vinegar, herbs, spices, chopped garlic.
6. Leave on low heat for another 3 minutes.
7. Sterilize jars and lids.
8. Gently transfer the hot eggplant hodgepodge into jars and roll up.
9. Wrap, leave to stand until cool, and you can clean in the pantry.

Solyanka with eggplant and cabbage for the winter is well stored at room temperature, as vinegar is present in the composition.

Solyanka from early cabbage in jars

An excellent preparation for the winter is a hodgepodge of early cabbage. For 10-12 jars with a volume of 500-700 ml, you need to take:

• 6 kg of cabbage of early varieties;
• 100 ml of vinegar;
• 500 g of onion;
• 100 or 150 g of salt;
• 500 g carrots;
• 10 bay leaves;
• 15 peas of allspice;
• 100 g of sugar;
• 500 ml sunflower oil.

Cooking:

1. Finely chop the cabbage.
2. Peel, wash, grate or chop the carrots in a food processor.
3. Peel the onion, cut into half rings.
4. Put the vegetables in a large stewing bowl, add bay leaf, salt, allspice, sugar.
5. Pour in the oil and vinegar and simmer for about an hour, stirring occasionally.
6. Arrange the hot vegetable preparation in sterilized jars, screw them with metal lids.

Solyanka from early cabbage is ready, you can take other recipes, the main thing is to make sure that the cabbage does not become a mess, it is better not to cook it a little. It will then reach the desired degree of readiness in banks.

Solyanka from cabbage with tomato paste

Solyanka prepared for the winter with tomato paste is rich in vitamins and minerals. Very tasty, fragrant and healthy, it is well suited as an appetizer and as the basis for a nutritious winter soup. Try it, it's really easy.

Products:

• Cabbage - 2 kg;
• Water - 1.5 l;
• Vegetable oil - 500 ml;
• Tomato paste - 500 ml;
• Carrots - 1 kg;
• Vinegar (9%) - 1 tbsp;
• Onion - 1 kg;
• Salt - to taste;
• Any mushrooms - optional.

How to prepare a hodgepodge for the winter from cabbage with tomato paste:

1. Peel onions, carrots, cabbage, chop.
2. In a large frying pan or cauldron, heat the oil, fry the vegetables (without cabbage) until they are browned.
3. Add cabbage, pour in water.
4. If you want to enrich the recipe with mushrooms, boil them and add them to the vegetables.
5. Simmer for about half an hour.
6. Then put tomato paste in the vegetable mixture, salt, stir, cook for another half an hour, pour vinegar, boil and turn off.
7. Arrange the hodgepodge in sterilized jars, roll up.

How delicious to cook a hodgepodge for the winter from cabbage

Recipes delicious hodgepodge for the winter now there is an incredible variety. But I want to cook one that is especially tasty, and for this you need to know some secrets. Try to stock up on hodgepodge for the winter according to the recipe below. It reveals all the nuances and tricks of preparing this wonderful dish.

Ingredients for fragrant vegetable hodgepodge with cabbage:

• 2 kg of small tomatoes;
• 1.5 kg of cabbage;
• 1.5 kg of strong cucumbers;
• 1.5 kg of onion;
• 1.5 kg of carrots;
• 0.5 kg of pepper of different colors (Bulgarian).

Since it’s impossible to cook a hodgepodge for the winter from cabbage without a secret filling, make a marinade, which includes the following products:

• 1 glass of vegetable oil;
• 2 tbsp. spoons of vinegar essence;
• 3 art. spoons of sugar;
• 5 st. spoons of salt;
• 3 pieces of bay leaf;
• 5 g black pepper (or allspice) peas.

Cooking:

1. Wash all vegetables, peel carrots and onions.
2. Cut the peppers in half, cut out the middle.
3. Shred the cabbage, best of all - on a special shredder. Then it will turn out smooth, thin and juicy.
4. Bulgarian pepper for harvesting is better to take bright colors - red, green, yellow, orange. The more flowers, the more colorful the finished dish will look, reminding you of golden autumn in winter.
5. Tomatoes are better to take medium-sized, with dense pulp.
6. Cut the pepper into strips, and the tomatoes into slices, carrots into strips.
7. Onions are best cut into thin half rings. Then it will be visually combined with cabbage and other vegetables.
8. Cucumbers cut into large cubes so that they can be clearly seen in ready dish. You can take a smaller number of cucumbers, and - of any size.
9. And now the most main secret. To make the hodgepodge especially juicy and fragrant, separately fry the cabbage, then the onions, then the carrots before laying in the cauldron. Saute vegetables for 5 minutes.
10. Put the fried vegetables in a cauldron or pan, add tomatoes, cucumbers and peppers.
11. Put sugar, salt, spices (you can replace black pepper with allspice).
12. Pour in the remaining oil, simmer for about half an hour.
13. Add the essence about 10 minutes before readiness.
14. Gently stir the vegetables, make sure that they do not turn into a mess, do not burn.

It is better not to extinguish the hodgepodge slightly than to extinguish it. Thanks to the vinegar and spices, it will still pickle well and keep well.

Pour hot hodgepodge into sterilized jars. It is better to choose twist-off lids - twist-off, it will turn out much faster. Cool in the air.

That's all the tricks of preparing a hodgepodge for the winter in jars, although the recipes are different, the requirements are the same: make sure that it does not burn and boil. Everything else is a matter of technology - you just need to correctly measure and lay the products on time.

Today to my readers, I want to offer a very necessary harvesting cucumbers for the winter. This is not only a universal preparation of cucumbers, but also an opportunity to process various non-standard, ugly and overgrown cucumbers. Which, as you know, we don’t know what to do with, but it’s a pity to throw it away.

Be sure to check out these recipes:

So, from such cucumbers it turns out very interesting, simple, and delicious preparation. It is suitable for pickle, hodgepodge, everyone's favorite olivier, vinaigrette, and indeed for any salad where we use canned cucumbers. Easy to use and delicious to eat.

Therefore, whoever grows cucumbers himself, in his garden, this recipe for harvesting cucumbers for the winter, will serve as "a real magic wand." Well, let's go ... But first, let's see what we need for this blank.

Harvesting cucumbers for the winter recipe

Products used:

• cucumbers - 5 kg.,
• sugar - 5 tbsp. l.,
• salt - 2 tbsp. l.,
• vinegar 9% - 100 ml.

How to prepare a blank of cucumbers for the winter:

Rinse the cucumbers well, cut off the tips on both sides.

We take a large pot (basin), where all 5 kilograms of cucumbers will fit. But, if you make this preparation for a smaller amount, then take the appropriate dishes. We cut cucumbers into cubes. This can be done with a vegetable cutter, combine. And, if you don’t have anything like that, then we cut it with our hands.

Sliced ​​cucumbers, immediately put in the container in which we will cook them. Add sugar.

Then we put salt, pour in vinegar.

We mix everything well. We leave our cucumbers to marinate for 2-3 hours. If you cut them in the evening, then, in this case, you can leave the cucumbers until the morning, but put them in the refrigerator.

Time has passed. We look, cucumbers should allocate enough of their juice. We check, we put a little pressure on the cucumbers with a spoon, and they will immediately sink with it, so everything is fine.

We put a bowl of cucumbers on the stove, we need to boil them. Cook for about 15 minutes, until the moment when our cucumbers change color from green to olive.

We reduce the fire, but do not turn it off so that the cucumbers do not cool down. We lay them out in sterilized jars.

We roll up, turn over, wrap, cool in this position. Then we put it away for storage.

Everything, a cool preparation of cucumbers for the winter, is ready! And how such a blank is universal, you will see for yourself when you make it. If you want to cook a vinaigrette, you don’t need to cut the cucumbers, open the jar, drain the brine, and add it.

In the same way, we use it in any salads where we cut canned cucumbers, including in Olivier. But in a hodgepodge, pickle, in general, and there is no need to drain the pickle, the soup will be tastier with it. So, hostesses, I advise everyone this desired recipe from cucumbers for the winter, be sure to prepare. Bon Appetit!

P.S. In this cucumber preparation, as you noticed, I do not specifically use any spices. Well, because we like it that way. You can experiment, make a blank with those spices (garlic, dill, pepper) with which you make ordinary cucumbers. Or try both, and then decide for yourself which ones to harvest for the winter.