10 most delicious salads for the winter. Salads for the winter

Today I’m writing about what the most delicious salads can be preserved for the winter. This includes eggplant salad, salad with rice and vegetables, green tomatoes, pepper lecho, beet salad, cucumber, vegetable... In general, read the contents and choose any recipe you like.

Information for those who make blanks for the first time. Cans for preservation need to be prepared in a certain way. First you need to wash them well with soda. It is better to use a new sponge for washing jars, not the one you use to wash all the dishes. Next, the jars need to be sterilized. Most often this is done over steam. You can place the jar on a boiling kettle, or you can put a wire rack on the pan and place the jars on it upside down. You need to sterilize the jars for about 15 minutes, when drops of water begin to flow down the walls and the jar becomes transparent.

The second method of sterilization is in the oven. The jars are placed on a wire rack in a cold oven and the door is closed. Preheat the oven to 150 degrees and from the moment of heating, keep the jars there for 15 minutes. Can also be sterilized in the microwave. Pour some water into the jars (about 100 ml) and heat in the microwave for 8 minutes at maximum power. Lids for preservation also need to be washed and boiled for 5 minutes.

Only coarse rock salt can be used in preparations. Under no circumstances take iodized or small ones.

This salad is prepared from different vegetables and turns out very tasty. It comes first in our top salads for the winter. The name of the salad is due to the fact that all vegetables are taken in the amount of 10 pieces. At the same time, choose medium-sized vegetables.

Ingredients (for 4 l):

• eggplants - 10 pcs.
• onions - 10 pcs.
• sweet pepper - 10 pcs.
• tomatoes - 10 pcs.
• garlic - 10 cloves
• black peppercorns - 10 pcs.
• allspice peas - 5-7 pcs.
• bay leaf - 3 pcs.
• vinegar 9% - 100 ml
• sugar - 4 tbsp.
• salt - 2 tbsp. without top
• vegetable oil - 200 ml

1. Wash the tomatoes, remove the stem and cut into slices. The size of the cut does not matter, since the tomatoes need to be ground in a blender or passed through a meat grinder.

2. Cut the eggplants in half crosswise, then in half lengthwise. Cut each piece into wedges and place in a large bowl.

If your eggplants are bitter, you must first soak them in salt water for 30 minutes and then rinse them.

3.Cut the peppers into large squares and the onion into half rings, but large ones (about 1 cm thick). Garlic is cut into large cubes.

4.Pour vegetable oil into a large container. Add onions, peppers, eggplants and stir a little. Pour the tomato puree over the vegetables and stir again.

5.Add salt, sugar, bay leaf, black and allspice to the salad. Cover with a lid and place on the stove to cook. After boiling, cook the salad for 30 minutes, stirring occasionally.

6.5 minutes before readiness, add garlic and vinegar to the dish and stir. Taste the salad for salt and sugar; there is still time to bring the preparation to taste.

7.When the salad is ready, place it immediately into sterilized jars and seal with sterile lids. Turn over and let cool. In cold weather, these winter salads will delight everyone at home.

Winter salad recipe with rice and vegetables without sterilization

Salad with rice is also called “Tourist’s Breakfast”. It can easily replace a meal or be a good snack.

Ingredients:

• long grain parboiled rice - 2 tbsp.
• onions - 1 kg
• sweet pepper - 1 kg
• carrots - 1 kg
• tomato juice - 2 l
• hot pepper - 1 pc.
• salt - 1.5 tbsp.
• sugar - 5 tbsp.
• vinegar 9% - 3 tbsp.
• vegetable oil - 300 ml

Salad "Tourist's Breakfast" - preparation:

1.Rinse the rice until the water is clear and cook until half cooked (cook for about 7 minutes after the water boils). Next, rinse the grains well and let the water drain.

2. Grate the carrots on a coarse grater, cut the pepper into strips, and dice the onion. Finely chop the hot pepper.

3.Pour vegetable oil into a large container where you will cook the salad and heat it. Place carrots in oil and simmer for 15 minutes, stirring.

4.Add chopped onions to the carrots, stir and simmer for another 15 minutes. Next, pour in the tomato juice, add sugar and salt. Let the mixture boil and cook for another 15 minutes.

5.Next add pepper (sweet and hot) and cook for another 15 minutes. Next add the rice and cook for the last 10 minutes. 3 minutes before cooking, add vinegar.

6. Boiling salad should be placed in sterilized jars and sealed with sterilized lids. The salad is ready. It turns out delicious, so prepare more at once.

Green tomato salad for the winter

Winter salads made from green tomatoes are quite popular. For all lovers of such salads, I offer an excellent recipe for the winter.

Ingredients:

• green tomatoes - 2 kg
• onions - 0.5 kg
• red bell pepper – 0.5 kg
• garlic - 6 cloves
• parsley - bunch
• salt - 1.5 tbsp.
• sugar - 1 tbsp.
• apple cider vinegar 6% - 3 tbsp.
• sunflower oil - 100 ml
• citric acid - 1/4 tsp.

Cooking method:

1. Wash and peel the vegetables. Cut the pepper into long strips. Cut the tomatoes into thin semicircles, the onion into thin half rings. Place these vegetables in a large bowl. Add one and a half tablespoons of salt and stir. Cover the bowl with something to prevent dust (film, lid, towel) and leave the vegetables for 12 hours (overnight).

2.After the night, the vegetables will release juice. Cut the garlic into strips or cubes and add to the salad. Coarsely chop the parsley and also add to the salad. Add a tablespoon of sugar, stir and leave the salad to stand for 1 hour.

3.After an hour, you need to squeeze the juice out of the vegetables. This can be done with your hands, or you can place the vegetables in a colander and press them down a little with a spoon.

Citric acid or lemon juice preserves the color of vegetables, they will remain bright.

5. Stir the salad and you can put it in clean jars (but not sterilized). Pack tightly and cover with clean lids, but do not roll up.

6.Place the jars in a pan to sterilize. After the water boils, sterilize for 30 minutes, then roll up with a key or screw the Euro-lids tightly. Wrap the preserved food “under a fur coat” and let cool. Salads for the winter from green tomatoes are ready, store them in a dark place.

Spicy Cauliflower Salad with Sterilization

This is a very tasty salad, the cauliflower turns out crispy, not overcooked (because the salad does not need to be cooked, but only sterilized), and spicy. If you don't like hot salads, reduce the amount of chili pepper.

Ingredients (for 4.2 liters):

• cauliflower – 3 kg
• carrots - 3 pcs.
• garlic - 4 heads
• red hot pepper - 3 pcs.
• curly parsley - 2 bunches

For the brine:

• water - 1.5 l
• sugar - 1 tbsp. (200 ml)
• salt - 3 tbsp.
• allspice peas - 15 pcs.
• vegetable oil - 200 ml
• vinegar 9% - 200 ml

Cauliflower salads for the winter - preparation:

1. To ferment cabbage, you will need a container with a wide bottom. It is better to take glass or enamel dishes. Aluminum cannot be used, it oxidizes. Wash the parsley and chop it not too finely. It is better to take not ordinary parsley, but curly parsley; it will better retain its shape and will not limp in the brine. Cut the garlic into slices. Place parsley on the bottom of the prepared container and sprinkle garlic on top.

2. Peel the carrots and cut into thin slices. If you have a grater with the right attachment, use it. Place the orange carrot slices in the next layer on top of the garlic.

3. Cut the red hot pepper into half rings. There is quite a lot of pepper in the recipe, so you can reduce the amount as desired. Place the peppers on the carrots.

4. Wash the cauliflower and separate it into florets. Place the cabbage on top.

5.Now you need to make the brine. Boil one and a half liters of water, add a glass of sugar, 3 level tablespoons of salt, and allspice. Pour in the oil and vinegar, stir until the sugar and salt crystals dissolve. Immediately pour boiling brine over the cabbage. Cover the salad with a plate and place pressure - a three-liter jar of water. Leave the cabbage to ferment for a day.

6.After a day, the salad can be sealed in jars. The jars should be washed with soda and the lids should be sterilized. Mix the cabbage with the remaining ingredients and place in jars, compacting. Pour in the brine in which the cabbage fermented. Cover the jars with lids.

The brine will be cloudy. This is normal, don't worry.

7. To sterilize, place a cloth at the bottom of a wide pan and place the jars with the workpiece. Pour warm water up to the hangers of the jars and place on the fire. When the water boils, sterilize the salad for 20 minutes (for 0.7 liter jars).

8.After 20 minutes, remove the jars from the boiling water and roll up the lids.

Bell pepper lecho for the winter

Especially for lovers of sweet peppers, I am writing a very tasty recipe for lecho in tomato.

Ingredients (for 5 l):

• bell pepper (preferably red) - 3 kg
• ripe tomatoes - 2 kg
• onions - 0.5-0.7 kg
• vegetable oil - 120 ml
• salt - 50 gr. (2 tablespoons with a small slide)
• sugar - 100 gr. (0.5 tbsp.)
• vinegar 9% - 50 ml

Winter salads with pepper - preparation:

1. It is best to take red pepper for lecho, it is the sweetest and quite ripe. Yellow pepper is also acceptable. But green in lecho can give a bitter taste. Therefore, if you only have green pepper, you need to pour boiling water over it for a minute so that it gives off its bitterness. Wash the pepper and cut into large squares.

The cutting method can be any: into strips, cubes, or quarters.

2. Wash the tomatoes and cut into arbitrary pieces. Pass the tomatoes through a meat grinder or grind them in a blender.

3.Cut the onion into small cubes. Pour vegetable oil into a saucepan, add onions and place on the fire to sauté. Stir the onions constantly to prevent them from burning and turning golden. The onion should become slightly translucent and soften.

The onion is sauteed in oil so that the oil is evenly distributed throughout the lecho. If you pour oil into tomato sauce, it will remain floating on top as a greasy film.

4.Pour two kilograms of twisted tomatoes into the onion and let the mixture boil. Add chopped peppers to boiling tomatoes. Add sugar and salt, stir and cook for 20 minutes after boiling under a closed lid.

Try the pepper. When finished, it should not be crispy, but rather firm.

5.5 minutes before readiness, add vinegar and stir. Try lecho. Now you can add salt, sugar, vinegar to your taste. After 5 minutes, place the lecho in sterilized jars and roll up with sterilized lids. Turn over, cover with a blanket and let cool. It turns out to be a very tasty salad!

The most delicious bean salad recipe

This salad will be very satisfying; it can be eaten as an independent dish, since beans contain a lot of protein, which satisfies well.

Ingredients:

• eggplants – 2 kg
• sweet pepper - 0.5 kg
• carrots - 0.5 kg
• onions - 0.5 kg
• beans - 0.5 kg
• tomatoes - 1.5 kg
• salt - 2 tbsp.
• sugar - 250 gr.
• vinegar - 150 ml
• vegetable oil - 350 ml

How to prepare salads with beans and vegetables:

1. Beans take the longest to cook, so that’s where you need to start. It is better to soak the beans in cold water overnight and cook them in the morning until tender. The cooking time for beans will depend on the variety and quality. This may take 1 hour, or maybe 2. Taste the beans to see if they are done.

2. Peel the carrots, onions and peppers. Grate the carrots on a coarse grater and place in a large saucepan where you will cook everything. Cut the onion into half rings or quarter rings if it is large. The pieces should not be thin, about 3 mm wide. Cut the pepper into cubes. Place the onions and peppers in the pan with the carrots.

3. Place beans in the next layer in the pan and smooth out.

4.Cut the eggplants into medium cubes and place in a separate bowl. Add salt to the eggplants, stir and leave for 15 minutes to release the juice. Squeeze the eggplants with your hands, removing excess liquid. The bitterness will go away with it. Place the eggplants in the pan on top of the beans because they cook the fastest. Being on top will keep them in shape.

5.While the eggplants are draining, pass the tomatoes through a meat grinder. Use the smallest grill.

6. After spreading the eggplants on the beans, add sugar and vegetable oil to the salad. And pour in tomato puree. There is no need to stir the salad now. Place it on the fire and bring to a boil. After boiling, cook the salad for 30 minutes.

7.When the vegetables boil, you can stir them lightly. Do this carefully, leave the eggplants on top, and only pry up the vegetables in the lower layers. After 10 minutes, stir the vegetables again, and after 10 minutes, stir again so that the vegetables are evenly distributed throughout the salad. After half an hour of cooking, look at the degree of readiness of the eggplants. They should change color and darken. The salad should not contain white-fleshed eggplants. If such occur, then boil the salad for another 5 minutes.

8.Salt the salad and add vinegar. Cook for another 2 minutes and you can put it in sterile jars. Do not remove the salad from the heat and put it in boiling jars. Next, roll up the lids, turn over and wrap until completely cool. It turns out tasty, bright, satisfying.

Korean cucumber salad for the winter in jars

Previously, I wrote various cucumber salads for the winter. Read the recipes. This recipe is called “Korean Fingers”. These cucumbers store well all winter and are moderately piquant and crispy.

Ingredients (for 5 l):

• cucumbers – 4 kg
• sugar - 1 tbsp. (200 ml)
• salt - 3 tbsp. (without slide)
• vinegar 9% - 1 tbsp. (200 ml)
• sunflower oil - 1 tbsp. (200 ml)
• ground black pepper - 0.5 tbsp.
• garlic - 1 head

Cucumber salads for the winter - preparation:

1. Wash the cucumbers and trim the edges. Cut small vegetables in half, larger ones into quarters.

2.Add a glass of sugar, vinegar and vegetable oil to the cucumbers. Add three level tablespoons of salt and squeeze the garlic through a press. Mix the cucumbers well with the additives. The most convenient way to do this is by hand. Wear disposable gloves for greater convenience.

3. Leave the cucumbers in the marinade for 3 hours. During this time, the cucumbers will release juice.

4. Wash the jars with soda and dry them. Pour boiling water over the lids. Place the cucumbers in clean jars and fill them with the released brine juice. Cover the jars with lids and place them in a large saucepan to sterilize. Line the bottom of the pan with a cloth. Fill the jars with water to the level of the hangers and put on fire. After the water boils, sterilize the workpiece for 10 minutes (for half-liter jars), 15 minutes (for liter jars) or 20 minutes (for 1.5-liter jars).

You need to sterilize until the cucumbers begin to change color to olive. If you keep the jars in boiling water, the cucumbers will cook and become soft.

5.Remove the jars from the boiling water and immediately roll them up. Turn it over and see if the lid is leaking. Wrap in a warm towel or blanket and leave to cool for a day.

Salad with cucumbers and tomatoes without sterilization

This salad consists of many summer vegetables, it turns out super-assorted. There are carrots, cabbage, tomatoes and cucumbers, and peppers and onions. In winter, you open a jar like this and your mouth immediately waters from the aroma. This preparation, despite the name of the salad, can be eaten with any dishes; vegetables go with everything. There is no need to sterilize salad in jars; it is boiled a little and placed in jars. But the jars must be sterilized separately, as well as the lids.

Ingredients (for 5 liters):

• tomatoes - 1.5 kg
• cucumbers – 1 kg
• sweet pepper - 4-5 pcs.
• cabbage - 1 kg
• carrots - 1 kg
• onions - 800 gr.
• dill - 2 bunches
• sugar - 5 tbsp.
• salt - 10 tsp.
• vegetable oil - 200 ml
• vinegar 9% - 125 ml

Vegetable salads for the winter - preparation:

1. Wash all vegetables well. Cut the tomatoes into slices, cutting out the stem. The vegetables in this salad are cut quite large, there is no need to chop them. To cook vegetables you need to take a large pan. Place tomatoes in it and put on fire. While the tomatoes are boiling, peel the carrots, seeds from the peppers, and peels from the onions.

2. Cut the pepper into wide strips, about 1 cm. Cut off the ends of the cucumbers and cut them into circles. Cut the onion into half rings, grate the carrots on a coarse grater, and chop the cabbage. After cutting, you need to mash the cabbage with your hands to make it softer.

3.Add all the vegetables to the tomatoes and mix the salad. Add sugar, salt, vegetable oil, mix well again.

Adjust the amount of sugar and salt to your liking. It’s better to first put a little less than the norm and try what happens. If the tomatoes are sweet, then less sugar is needed.

4. Bring the vegetables to a boil and cook for 15 minutes over low heat, covered, stirring occasionally. The vegetables will release juice and stew in it. Finely chop the dill and add it to the salad 5 minutes before the end of cooking. Also, 3 minutes before the end of cooking, pour in the vinegar.

5. Banks must be sterilized. To sterilize several jars at once, place them in a cold oven on a wire rack. Turn the heat up to 150 degrees. When the oven is hot, soak the jars in the oven for 15 minutes. You can also put the lids in the oven along with the jars. Or sterilize over steam until drops begin to flow down the jar (also about 15 minutes). The lids can be boiled for 5 minutes.

6.Dip the ladle you will use to put the salad into jars in boiling water. For convenience, you can use a wide funnel for jars. The funnel also needs to be doused with boiling water. So, place the boiling salad in sterilized jars, immediately cover with a hot lid (take the lid out of the boiling water with a fork and shake off the water) and roll up.

7. Turn the jars over and wrap them in a blanket until they cool completely. With this, a delicious summer salad is ready. By the way, you can change the proportions of vegetables or not use any vegetables.

Dressing for borscht with beets

To quickly cook borscht in winter, you can use this summer preparation. All that remains is to cook the broth, cabbage and potatoes; the rest of the vegetables are all in this salad. In addition to borscht, this salad can be eaten with porridge, meat and fish dishes.

Ingredients (for 3 l):

• beets - 1 kg
• carrots - 0.5 kg
• onions - 0.5 kg
• tomatoes - 1.5 kg
• salt - 1 tbsp.
• sugar - 0.5 tbsp. (125 ml)
• refined vegetable oil - 125 ml
• vinegar 9% - 1 tbsp.

How to prepare salads for the winter with beets:

1. Wash all vegetables. Cut the tomatoes into arbitrary pieces and pass them through a meat grinder.

2. Peel onions, carrots, and beets. Cut the onion into thin, translucent half rings. Grate the carrots and beets on a coarse grater.

3. Pour the tomatoes into a large saucepan (preferably 8 liters) and heat them a little. Add all the other chopped vegetables to the tomatoes and bring the salad to a boil. If the pan has a thin bottom, then the heat should be low so that the vegetables do not burn.

4.When the mixture boils, add sugar, salt and sunflower oil. Stir, press the vegetables a little with a spoon so that they are covered with the tomato. When the salad boils again, reduce the heat and simmer for 30 minutes, stirring occasionally.

5.After half an hour, add one spoon of vinegar, boil for another 5 minutes with the lid closed and immediately place in warm and dry sterilized jars. When putting lettuce in a jar, tamp it down. Top with salad liquid. Roll the lids of the jars under the machine. If you store it in a cellar or refrigerator, you can also close it with screw lids.

Sterilize jars and lids while the salad is cooking.

6. Turn the jars over, place them on a towel and wrap them in a warm blanket. Leave to cool for 12 hours. And get a delicious salad, which can also be a side dish.

In contact with

Winter salads in jars made from vegetables are the most famous type of canned preparations. We present to your attention a selection of very tasty and easy to prepare salads at home.

Almost any vegetables and their combinations can be preserved. The main thing is to maintain proportions and sterilize jars and products before closing. It's not difficult at all.

To prevent salad jars from cracking during sterilization, place a towel or folded gauze on the bottom of the pan. This will prevent glass from contacting metal. Also, do not place the jars too close to each other.

How to prepare salads for the winter in jars - 15 varieties

Some people call it “lazy cabbage rolls” or “cabbage salad”, and this is partly true - the set of products and cooking technology have a lot in common.

Ingredients:

• Rice - 100 g
• Tomatoes - 200 g
• Cabbage - 300 g
• Carrots - 1 pc.
• Onion - 1 piece
• Spices - to taste
• Vegetable oil - 50 ml
• Vinegar - 2 tbsp
• Salt - 0.5 tsp
• Granulated sugar - 0.5 tsp
• Garlic - 1 tooth

Preparation:

We wash and clean products. Cut the onion into half rings. Cut the carrots into large cubes. Shred cabbage for salad. Pour vegetable oil into a saucepan or frying pan, heat it and sauté the onions and carrots until soft.

Onions and carrots have different cooking times. To make everything homogeneous, you should first sauté the carrots. Having brought it to the semi-ready stage, you can add onions.

Pour shredded cabbage into a container. As soon as it is stewed, add tomatoes cut into straight cubes. Simmer over low heat for another 7-10 minutes to allow the tomatoes to release their juice. Don't forget to mix.

Now you can add rice. We also add salt and sugar - it will remove tomato acid, spices, squeeze out a clove of garlic. Stir and cook for about 25 minutes. If the rice has absorbed all the juice, add a little boiled water, otherwise the salad will turn out dry. Now you can add vinegar, stir and simmer for another 2-3 minutes.

Place our salad in sterilized jars, cover with a lid and screw on.

Very tasty and unusual preparation. Prepare a few jars for the winter and your family will thank you for an excellent side dish for potatoes and porridge.

Ingredients:

• Rice - 100 g
• Tomatoes - 200 g
• Cabbage - 300 g
• Carrots - 1 pc.
• Spices - to taste
• Onions - 1 pc.
• Vegetable oil - 50 ml
• Vinegar - 2 tbsp.
• Salt - 0.5 tsp.
• Granulated sugar - 0.5 tsp.
• Garlic - 1 tooth

Preparation:

We sterilize jars. We cut the cucumbers into strips using a knife, and grate the carrots on a “Korean grater.” Finely chop the garlic.

Mix the chopped ingredients. Add vinegar, salt, sugar, black pepper, oil. Let it sit for one and a half to two hours.

Place the salad in jars and sterilize for 15 minutes - you can close them.

An interesting and unusual way to prepare fish for the winter is a salad with mackerel and vegetables. It is suitable as an ingredient for preparing other dishes, such as fish soup, and as a New Year's snack.

Ingredients:

• Medium mackerel - 1 piece
• Onion - 1 piece
• Carrots - 1 pc.
• Tomatoes - 5 pcs.
• Salt - 1 tbsp
• Peppercorns - 5 pcs
• Bay leaf - 3 pcs
• Vegetable oil - 50 ml
• Table vinegar - 30 ml
• Sugar - 3 tbsp

Preparation:

Peel the onion and cut it into cubes or strips. We wash the mackerel, cut off the head, and remove the entrails. Then it needs to be boiled. Place in a pan with salted water, add peppercorns and bay leaves - cook for 18 - 23 minutes over low heat.

While the fish is cooking, peel the carrots and grate them on a coarse grater. Tomatoes should be pureed.

Place the prepared vegetables in a saucepan, add tomato puree, salt and sugar, and sunflower oil. Simmer over low heat for 20 minutes.

Cool the cooked fish and remove the bones. Then add it to the vegetables, mix and simmer for another 10 - 15 minutes. At the very end, add vinegar.

Transfer the prepared mackerel salad into sterilized jars. Let's roll up.

What's good about this recipe? You can add almost any vegetables. Are your cucumbers or tomatoes overgrown? Make a delicious salad out of it.

Ingredients:

• Marinade for 1 liter of liquid
• Sugar 1.5 heaped tablespoons
• Salt - 1 tbsp
• Acetic acid 70% - 1 tbsp

Preparation:

Place a pinch of peppercorns in the bottom of a liter jar. Cut the cucumbers into large slices and place them in the first layer. Then cut the tomatoes and put them in a second layer
Peel the onion and cut into half rings. If the onion is small, you can use rings. Place the 3rd layer in a jar. You can add a layer of carrots. You can add any vegetables to this salad - eggplant, zucchini, etc.

We clean the sweet pepper, cut it and also lay it out in a layer. If the jar is still full, repeat the layers.

Add salt, sugar to a liter of water and boil. When the brine boils, add vinegar and pour into a jar, cover with a lid and sterilize for fifteen minutes. After this you can close it.

A tomato and pepper salad is offered. I highly recommend it for the winter. You and your family will appreciate this preparation.

Ingredients:

• Tomatoes - 620 g
• Sweet pepper - 620 g
• Carrots - 320 g
• Onions - 320 g
• Sugar - 3 tbsp.
• Salt - 1 tbsp.
• Table vinegar - 30 ml
• Sunflower oil - 50 ml

Preparation:

We wash the vegetables in water. Peel the bell pepper from the seeds, cut it into half rings. Chop the tomatoes coarsely and add to the pepper. Cut the carrots into thin strips or grate them. Place onions cut into half rings with the rest of the vegetables, add vinegar, sunflower oil, sugar and salt. Mix thoroughly and leave to brew for two hours.

Place the salad tightly in pasteurized jars, cover with lids, then sterilize for 25-30 minutes. After this, the salad can be closed.

Very easy to prepare, but no less tasty salad. It can be sealed in jars in just half an hour.

Ingredients:

• Tomatoes - 3 pcs.
• Onion - 3 pcs
• Sweet pepper - 2 pcs.
• Carrot - 1 piece
• Vinegar 9% - 1 tbsp
• Parsley - 1 bunch
• Garlic - 2 cloves
• Cucumbers - 2 pcs.
• For 1 jar - 0.5 l
• Salt - 0.5 tsp
• Sugar - 1 tsp

Preparation:

We sterilize jars. Cut the onion into half rings and place it on the bottom of a sterilized jar. Peel the sweet pepper from seeds and cut into strips. Place a layer of pepper on top of the onion. Finely chop the parsley and place on the pepper. We also add finely chopped garlic to the jar. Add the carrots, grated on a Korean grater, next. Next we put a layer of sliced ​​cucumbers, and the tomatoes come last.

Now add salt, sugar and vinegar. Fill jars with vegetables with boiling water, cover with lids and place in a saucepan to sterilize for 10-12 minutes. Let's close. Salad "Sloyka" in jars, ready for the winter.

Do you like oriental cuisine? Do you like to experiment? Then try preparing an oriental assorted vegetable salad for the winter.

Ingredients:

• Green tomatoes - 5 kg
• Sweet pepper - 1 kg
• Carrots - 1 kg
• Onions - 1 kg
• Garlic - 2 heads
• Cilantro - 1 bunch
• Vinegar 9% - 1 glass
• Vegetable oil - 1 glass
• Black pepper - to taste
• Khmeli-suneli - 4 tsp
• Coriander - 3 tsp
• Saffron - 2 tsp
• Sugar - 1 tbsp
• Salt - to taste

Preparation:

Cut the onion into rings, add salt, let stand for 15 minutes, then squeeze out the juice.

Cut unripe, or better yet green, tomatoes into thin rings. If the tomatoes are large, cut them into slices. Cut sweet peppers and carrots into strips. Chop the garlic and a bunch of cilantro.

Mix the prepared ingredients well and place in jars. Pour in hot marinade consisting of sunflower oil, seasonings, sugar, salt and vinegar.

Let the salad brew for 2 hours, then sterilize it for 20-30 minutes. Close, wrap and let cool.

Another recipe for “Assorted” salad. It has a milder taste and, unlike the oriental recipe, will appeal to absolutely everyone.

Ingredients:

• cucumbers
• Onion
• Tomatoes
• Bell pepper
• Carnation
• Currant leaves
• Bay leaf
• Black peppercorns
• Ground black pepper
• Parsley
• For the brine:
• Salt - 1 tbsp
• Sugar - 2 tbsp
• Cinnamon - 1 tsp
• Vinegar - 1 tsp per 0.5 l jar

Preparation:

Cut tomatoes, onions and cucumbers into slices. Cut the pepper into slices.

Place blanched currant leaves into prepared sterile jars. We also put one blanched parsley sprig in each jar.

You can blanch like this: dip pre-washed green leaves into boiling water several times.

Add ground black pepper and 4 pieces of black peppercorns and 4 pieces of cloves to the jar at the tip of a teaspoon.

Place vegetables in layers in a jar. The first layer is cucumbers. The next layer is onions, followed by tomatoes, and bell peppers come last.

Finally, add 1 bay leaf, a sprig of parsley and a currant leaf.

Preparing the brine: per liter of water add a spoonful of salt, two tablespoons of sugar, a small teaspoon of cinnamon, peppercorns and cloves to taste. We also add a little parsley, a currant leaf, a bay leaf and a few sprigs of dill. Bring to a boil, simmer for 2 minutes and pour into jars. Then pour 1 teaspoon of vinegar essence into the jar.

Sterilize jars filled with brine for 7-10 minutes, then close.

An easy to prepare salad with green tomatoes and sweet bell peppers. Delicious!

Ingredients:

• Sweet pepper - 3.5 kg
• Green tomatoes - 4 kg
• Onion - 4 kg
• Green parsley - 300 gr
• Sugar - 6 tbsp
• Salt - 5 tbsp
• Ground black pepper - 6 tsp
• Table vinegar - 1/2 cup

Preparation:

Peppers should be blanched for 1 minute in boiling water. Cool it, remove seeds, and cut into strips.

We cut the tomatoes into slices approximately 5 mm thick, cut the onion into rings, and finely chop the greens.

Mix all the vegetables and herbs in a large container, add salt, sugar, ground pepper and vinegar. Mix well.

Next, put the salad in clean jars and cover with lids. We send it for sterilization. The sterilization time for salad in a liter container is twenty minutes, in a half-liter container it is ten. Roll up the lids and wrap until completely cool.

Preparing and preserving Moldavian salad is very simple, quick and tasty.

Ingredients:

• Tomatoes - 3 kg
• Sweet pepper - 1 kg
• Carrots - 100 gr
• Onion - 1 kg
• Vegetable oil - 300 ml
• Vinegar 5% - 180 ml
• Salt - 100 gr
• Sugar - 300 gr

Preparation:

First, let's wash and sterilize the jars. Cut the tomatoes into large slices, and sweet peppers into large pieces. Cut onions and carrots into rings.

Pour vinegar and vegetable oil into a large saucepan. Heat and add sugar and salt to this mixture. Stir well until completely dissolved.

When the mixture boils, add carrots and cook from the moment of boiling for 7 minutes. Next, add the onion and cook for another 5 minutes. Add sweet pepper here and cook for 5 minutes. Lastly, add the tomatoes and cook for another 3 minutes. At each stage, do not forget to stir.

Place the salad in jars and close. These ingredients yield ten 450 gram cans.

Homemade Assorted Salad is a great appetizer and side dish. This is the taste and smell of summer vegetables that you crave in winter.

Ingredients:

• Based on a 3 liter jar:
• Tomatoes - 800 gr
• Cucumbers - 200 gr
• Green beans - 200 gr
• Dill, celery, basil
• Currant, oak and cherry leaves 2-3 pcs.
• Horseradish root
• Garlic - 5 cloves
• For the brine:
• Water - 1.3 l
• Sugar - 6 tbsp
• Salt - 3 tbsp
• Table vinegar - 3 tbsp

Preparation:

We lay the bottom of the sterilized bottle with leaves and spices. Then we lay out a layer of coarsely chopped cucumbers and some beans, followed by coarsely chopped tomatoes and the remaining beans.

Fill the bottle with boiling water twice for ten minutes. Then we cook the brine from water, sugar, salt and vinegar. The third time, pour hot brine into the bottle, close it, turn it over and cover with a blanket until it cools completely.

A delicious and long-lasting salad recipe with crispy cucumbers.

Ingredients:

• Small cucumbers - 4 kg
• Granulated sugar - 1 cup
• Refined vegetable oil - 1 cup
• Vinegar 9% - 1 glass
• Salt - 3 tbsp
• Ground black pepper - 1 tbsp
• Grated garlic - 1 tsp

Preparation:

Trim the ends of the cucumbers on both sides and rinse well. Next, the cucumbers should be placed in a bag and weighed on a scale to calculate the amount of ingredients needed.

Boil lids for canning

Before sterilizing the lids, be sure to remove the rubber seals, otherwise they will become deformed and the lid will not be able to be screwed on.

Rinse half-liter jars (you don’t need to sterilize them)

Cut or chop the cucumbers into slices. Add sugar, vegetable oil, vinegar, salt, ground black pepper, squeeze out the garlic. Mix everything well and leave to infuse for 1-2 hours

Probably one of the most delicious salads is the Ukrainian salad. The proportions of vegetables can be adjusted to your taste.

Ingredients:

• For 10 half-liter jars:
• Tomatoes - 2 kg
• Sweet pepper - 1.5 kg
• Onions - 800 g
• Carrots - 1 kg
• Cloves - 10 buds
• Bay leaf - 10 pcs.
• Sugar - 120 g (4 tablespoons)
• Salt - 60 g (2 tablespoons)
• Sunflower oil - 1 cup (200 g)
• Vinegar 9% - 100 g
• Allspice - 10 pcs.

Preparation:

Chop the tomatoes into pieces, pepper into strips, grate the carrots, chop the onion into rings. Mix the prepared ingredients thoroughly, add oil, salt, sugar and vinegar.

Place the vegetables in a saucepan and simmer over low heat. While they are boiling, place bay leaves, cloves and pepper into sterilized jars. Next, place the salad in prepared jars.

Cover the jars with lids and set to sterilize for 20 minutes. Twist and turn until completely cooled.

Salad for the winter "2 in 1"

Why 2 in 1? Yes, because the salad can be used both as a dressing and as a separate dish.

Ingredients:

• Bell pepper - 1 kg
• Onions - 1 kg
• Carrots - 1 kg
• Tomatoes - 3 kg
• Vinegar 9% - 5 tbsp
• Sugar - 5 tbsp
• Salt - 5 tbsp
• Sunflower oil 1 cup

Preparation:

Wash the pepper, remove the seeds and cut into half rings. Chop the onion. Grate the carrots. Cut the tomatoes into small pieces.

In a large container, mix peppers, tomatoes and onions. Add sugar, salt, vinegar and leave to brew for 6-8 hours.

Then put the salad on low heat and add a glass of sunflower oil. As soon as the salad boils, boil it for no more than 15 minutes.

We take sterilized jars and lids, put the salad in the jars, roll them up, cover the jars with a blanket and leave to cool.

A homemade salad of tomatoes and cucumbers in winter will give a head start to greenhouse vegetables from the store.

Ingredients:

• Tomatoes - 1.5 kg
• Cucumbers - 1.5 kg
• Onion - 750 g
• Vegetable oil - 250 g
• Vinegar 9% - 2.5 tbsp
• Sugar - 2.5 tbsp
• Salt - 2 tbsp

Preparation:

Wash and dry the vegetables. Cut the tomatoes into slices and cucumbers into slices. Cut the onion into half rings and add to the rest of the vegetables. Add salt, sugar, oil and vinegar. Stir and leave to stand for 10-15 minutes.

Place the salad in jars and sterilize for 13-17 minutes. After which you can twist it.

Many of us remember those times when canning salads was one of the few ways to preserve the taste of your favorite vegetables, so that your family could enjoy a delicious snack during the harsh Russian winters. Years go by, times change, and young housewives increasingly prefer frozen vegetables, but real modern housewives always make various salads for the winter to make life easier in the kitchen.

After all, you must admit that when you prepare the first and second, there is not always enough time to prepare the salad. And so, open a jar of pepper salad or eggplant salad, and a complete lunch is ready! Dear friends, I bring to your attention delicious winter salads that I have been preparing for many years. All recipes have been personally tested by me and tested by my friends.

Here we will present both Soviet recipes that my mother and grandmother use, as well as modern recipes for preserving salads for the winter. If you have your own interesting salad recipes for the winter, please tell us about them in the comments.

"Moscow" salad for the winter from vegetables

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

Salad with cabbage and apples for the winter

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

Spicy zucchini salad for the winter

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

Winter vegetable salad “Galya”

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

Winter cucumber salad “Lady fingers”

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

Vegetable salad for the winter in Kuban style

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

Zucchini and cucumber salad with chilli ketchup

I present to your attention a new salad of zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the “golden mean” in the recipe and added vegetables 50/50. The recipe for a salad of zucchini and cucumbers is quite simple, but in order for the cucumbers and zucchini to be crispy when finished, you need to tinker with sterilizing the jars with the preparations. See recipe with photo.

Bell pepper salad for the winter with carrots

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

Cabbage salad for the winter “Ryzhik”

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

Tell me, do you close cucumber salad for the winter? I really like this idea: open the jar and you have an excellent snack or delicious side dish. There are quite a lot of recipes for such preservation, but this year I decided to start with a salad of cucumbers, onions and dill for the winter with the funny name “Gulliver”.

I really liked that the process is simple, and although the cucumbers need to infuse for 3.5 hours, all other steps do not require much time. In addition, this cucumber and onion salad for the winter is without sterilization, which also greatly simplifies the recipe. You can see how to prepare a cucumber salad for the winter with “Gulliver” onions.

Zucchini salad for the winter with tomato paste and garlic

If you like simple zucchini preparations for the winter, then you will certainly like my winter zucchini salad with tomato paste and garlic. The beauty of this winter zucchini salad recipe lies in its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

Eggplant salad for the winter with rice

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

The famous “Latgale” cucumber salad for the winter

If you need a simple and tasty recipe for cucumber and onion salad for the winter, then be sure to pay attention to this “Latgale” cucumber salad. There will be nothing unusual in the preparation itself; everything is quite simple and quick. The only point: the marinade for this Latgalian cucumber salad includes coriander. This spice gives the salad a special taste, highlighting the main ingredients very well. You can see the recipe with photos.

If you are looking for a light cucumber salad for the winter, then this recipe is exactly what you need! Marinated cucumber salad for the winter with bell peppers, carrots and onions will satisfy even the most sophisticated fans of seasonal preserved cucumbers. I am sure that in winter this cucumber salad for the winter in jars will be very popular: it turns out both beautiful and very tasty. Look at the recipe with photos.

Cauliflower salad for the winter with bell peppers and onions

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

Eggplant salad for the winter “Autumn”

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

Green tomato salad for the winter “Tsvetik seventsvetik”

You can see the recipe for green tomato salad for the winter “Tsvetik seventsvetik” .

A very tasty and spicy zucchini salad will appeal to all fans of sweet and sour marinades. The zucchini in the salad turns out crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step-by-step photos .

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

Cucumber salad for the winter in Georgian style

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

Eggplant salad for the winter “Vkusnotiischa”

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

Beetroot salad for the winter “Alyonka”

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

Winter vegetable salad “Beware, vodka!”

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

Our step-by-step recipes with photos will help you prepare salads for the winter from a wide variety of products. The winter preparations turn out so tasty that your eaters will simply lick their fingers. Among the options presented in the section, salads that can be prepared quickly, without sterilization, are especially popular. They can be easily prepared at home. Spicy salads made from eggplant and paprika, or zucchini with aromatic garlic, or the most delicious salads from green tomatoes or cucumbers in Korean are suitable for the festive feast. Such simple homemade salad preparations for future use are a good help in winter, when there are few natural products and vitamins or you need to quickly set the table. In any case, a jar of tasty preserves that is always at hand is a good help. For canning recipes, experienced housewives use vinegar, vegetable oil, tomato juice and mayonnaise. A vegetable salad successfully prepared for the winter will delight your household and diversify the menu!

The best salad recipes with photos

The last notes

It often happens that when we come to the dacha or garden, instead of small and thin fresh cucumbers, we find huge overgrown cucumbers. Such finds upset almost everyone, because such overgrown cucumbers are not very tasty fresh.

All salads can be prepared from the appearance of new crop vegetables until late autumn.

Each salad is a good addition to any meat, poultry or fish dish.

2-3 spoons of salad added to soup, cabbage soup or borscht will change their taste and give the first courses a special piquancy.

1. Salad “Molodchik”

Products:

1. Cauliflower - 2 kg.

2. Carrots - 1.8 kg.

3. Sweet pepper - 3 kg.

4. Sugar - 300 gr.

5. Salt - 100 gr.

6. Vinegar 6% - 300 ml.

How to prepare “Molodchik” salad:

Divide the cauliflower into inflorescences and scald with boiling water.

Cut the pepper into cubes, carrots into stars, or as you wish.

Place all the vegetables in a saucepan, sprinkle with salt and sugar, and leave for 24 hours.

Mix the released juice with vinegar and vegetable oil.

Divide the vegetable mixture into jars, heat the filling and pour into the jars.

Sterilize jars for 12-15 minutes.

2. Vegetable salad

Products:

1. Cabbage - 5 kg.

2. Onions, carrots and bell peppers of different colors - 1 kg each.

3. Vegetable oil - 0.5 l.

4. Vinegar 6% - 0.5 l.

5. Salt - 4 tbsp. spoons

6. Sugar - 350 gr.

How to prepare vegetable salad:

Grate the carrots on a coarse grater, cut the cabbage and peppers into strips, and cut the onions into rings or half rings.

Place everything in a large enamel pan, stirring occasionally, and leave for 12 hours.

Place the salad in prepared jars and cover with nylon lids.

Store in the refrigerator or cellar. When eating the salad, do not add anything to it; it contains everything.

3. Salad “Golden Reserve”

Products:

1. Tomatoes - 4 kg.

2. Carrots - 2 kg.

3. Onions - 1 kg.

4. Beets - 1 kg.

5. Vinegar essence 70% - 2 tbsp. spoons

6. Vegetable oil - 0.5 l.

7. Salted sprat - 2 kg.

8. Salt - 2 tbsp. spoons (optional)

9. Sugar - 18 tbsp. spoons

How to prepare the Golden Reserve salad:

Pass the tomatoes through a meat grinder.

Grate the beets and carrots.

Cut the onions into rings or half rings.

Simmer all vegetables (except tomatoes) in oil for 15-20 minutes.

Then add tomatoes and cook for 2 hours.

15 minutes before the end of cooking, add sprat, sugar, vinegar, put into jars and roll up.

4. Salad “Zucchini - cool side”

Products:

1. Zucchini - 3 kg.

2. Tomatoes - 1.6 kg.

3. Garlic - 2 heads

4. Sugar - 1 glass

5. Table vinegar 6% - 1 glass

7. Salt - 2 tbsp. spoons

How to prepare the “Zucchini – cool side” salad:

Cut the zucchini into cubes.

1 kg of tomatoes, cut into slices,

Grate 600 grams of tomatoes on a coarse grater.

Pass the garlic through a press.

Mix everything (except garlic), season with sugar, salt, vinegar and oil, simmer for 25 minutes.

At the end of cooking, add garlic and stir again.

Place the salad in 0.5-liter jars and sterilize for 15 minutes. Roll up.

5. Salad “Feast for the whole world”

Products:

1. Peeled zucchini - 3 kg.

2. Bell peppers - 4 pcs.

3. Garlic - 100 gr.

4. Tomato paste - 360 gr.

5. Sugar - 1 glass

6. Vegetable oil - 1 cup

7. Salt - 2 tbsp. spoons

8. Ground red pepper - 1 teaspoon

9. Water - 1 liter

How to prepare the “Feast for the Whole World” salad:

Pass the vegetables through a meat grinder.

Dilute tomato paste in 1 liter of water, add sugar, salt, pepper and vegetable oil, mix with vegetables and put on fire.

From the moment of boiling, cook for 30 minutes. 5 minutes before the end of cooking, add 1 teaspoon of 70% vinegar.

Place the hot salad into prepared jars and roll up.

6. Zucchini and bean salad

Products:

1. Zucchini - 3 kg.

2. Green beans - 2 kg.

3. Bell pepper - 1 kg.

4. Greens - 0.5 kg.

5. Hot pepper to taste

For the brine:

1. Water - 1.5 liters

2. Garlic - 150 gr.

3. Vinegar 6% -0.5 liters

4. Salt - 150 gr.

5. Sugar - 250 gr.

6. Vegetable oil - 350 gr.

How to make zucchini and bean salad:

Coarsely chop the vegetables and pour boiling brine over them.

Boil for 30 minutes, put into jars and roll up.

7. Eggplant salad

Products:

1. Eggplants - 2 kg.

2. Bell pepper - 1.5 kg.

3. Tomatoes - 1.5 kg.

4. Onions - 1 kg.

5. Garlic - 200 gr.

6. Greens (parsley, cilantro)

7. Vegetable oil - 250 gr.

8. Salt - 2 tbsp. spoons

9. Vinegar essence 70% - 1 teaspoon

How to make eggplant salad:

Cut the eggplants and bell peppers into ribbons lengthwise.

Peel the tomatoes and cut into slices or cubes.

Cut the onion into half rings, grate the garlic or pass through a press.

Chop the greens. Mix everything, add salt, vegetable oil and vinegar essence (optional).

Cook for 30-40 minutes, place in prepared jars and roll up.

8. Eggplant salad “With wheels”

Products:

1. Eggplants - 1.5 kg.

2. Onions - 500 gr.

3. Carrots - 500 gr.

4. Tomatoes - 1 kg. (instead, you can take 500 grams of red tomatoes, 500 grams of sweet pepper and 2 large Antonov apples)

5. Sunflower oil - 1.5 cups

6. Salt - 2 tbsp. spoons

7. Sugar - 4 tbsp. spoons

8. Boiled rice - 1 glass

How to prepare eggplant salad “With wheels”:

Wash the eggplants, scald with boiling water, peel, and cut into wheels 2 cm thick.

Sprinkle with salt and leave for 15-20 minutes to release the bitterness.

Squeeze and fry in sunflower oil until golden brown.

Grate the carrots on a coarse grater, chop the onion finely, tomatoes into slices, peppers and apples into strips.

Fry carrots and onions separately in vegetable oil and place in a saucepan.

Add tomatoes, peppers, apples, eggplant wheels, pour in the remaining oil.

Bring the vegetables to a boil, add salt, sugar and simmer until tender for 40-45 minutes.

Add rice 10 minutes before the end of cooking. Place in prepared jars and roll up.

9. Salad “My little blue ones”

Products:

1. Eggplants - 5 kg.

2. Cabbage - 1.5 kg.

3. Carrots - 0.5 kg.

4. Garlic - 200 gr.

5. Vinegar 6% -250 gr.

6. Bell pepper - 4 pcs.

7. Hot pepper, salt to taste

How to prepare the “My Little Blues” salad:

Boil the eggplants whole, cool and cut into rings.

Finely chop the cabbage and grate the carrots on a coarse grater.

Finely chop the garlic. Cut bitter and bell peppers into strips.

Mix all the vegetables, add vinegar and leave for 1 hour.

Stir every 15 minutes for an hour.

Then put into prepared jars and close with screw or nylon lids.

Keep refrigerated.

10. Salad “Yeralash”

Products:

1. Eggplants - 10 pcs.

2. Bell pepper - 10 pcs.

3. Onions - 10 pcs.

4. Garlic - 5 cloves

5. Tomatoes - 10 pcs.

6. Hot pepper - 1 pod

7. Sugar - 4 tbsp. spoons

8. Salt - 2 tbsp. spoons

9. Unscented sunflower oil - 200 ml.

How to prepare Yeralash salad:

Do not peel the eggplants, cut them into 1 cm thick slices and place them in salted water.

Bring to a boil and drain the water. Cut the bell pepper into strips, the bitter pepper into rings, chop the garlic.

Chop the tomatoes. Mix all the vegetables, add salt, sugar, butter and cook for 40 minutes.

10 minutes before the end of cooking, add 1 teaspoon of 70% vinegar essence.

Pour the mixture into prepared jars and roll up without sterilization.

Cover the jars warm and leave for 5-6 hours.

11. Salad in Luzyansk

Products:

1. Red tomatoes -1 kg.

2. Cucumbers - 1 kg.

3. Onions - 1 kg.

4. Sunflower oil - 300 gr.

5. Tomato sauce - 250 gr.

6. Salt to taste

How to prepare salad in Luzyansky style:

Pass tomatoes, cucumbers and onions through a meat grinder and place in a saucepan.

Pour in oil and tomato sauce. Place in the oven for 40 minutes.

Add salt to taste and place in the oven for another 5-10 minutes.

Place in jars, you can roll them up, or you can close them with nylon lids.

Store in the refrigerator or cellar.

The specified quantity of products yields 6 half-liter jars.

The salad can be added to side dishes, used to make pizza, or as a spread for sandwiches.

12. Salad “Joy of Summer”

Products:

1. Sweet pepper - 5 kg. cut into 4-6 pieces,

2. Carrots - 15 pcs.

3. Tomatoes - 3 kg.

4. Garlic - 2 heads

5. Parsley - 1 bunch

6. Vegetable oil - 0.5 liters

7. Sugar - 1 glass

How to prepare “Joy of Summer” salad:

Grate the carrots on a medium grater. Pass 3 kg of tomatoes through a meat grinder.

Pass the garlic through a press or mince together with the tomatoes, finely chop the parsley.

Place everything in a large bowl, add vegetable oil, sugar, salt to taste, put on fire and cook from the moment of boiling for 40-50 minutes.

Place the hot salad into prepared jars and seal with metal lids. Wrap up and leave to cool for about 7-8 hours.

13. Kuban salad

Products:

1. Sweet pepper - 5 kg.

2. Ripe tomatoes - 2.5 kg.

3. Garlic - 300 gr.

4. Vegetable oil - 300 ml.

5. Salt - 100 gr.

6. Sugar - 200 gr.

7. Vinegar 70% - 2 tbsp. spoons

8. Parsley - 100 gr.

9. Ground black pepper to taste

How to prepare Kuban salad:

Wash the sweet peppers and cut them into 3-4 pieces.

Place chopped parsley and garlic, hot pepper, chopped tomatoes in a wide bowl, add salt, sugar and add oil.

Place on the fire, bring to a boil and cook for 15 minutes.

Place sweet pepper slices into the boiling mass, pour in vinegar and cook for 10 minutes.

While hot, place the salad into prepared jars and roll up.

14. Salad “The Whole Garden”

Products:

For a 3-liter jar you will need:

1. Small cucumbers - 8 pcs.

2. Brown tomatoes - 3 pcs.

3. Onions - 2 pcs.

4. Garlic - 4 cloves

5. Parsley root, celery stalk, thin horseradish root, dill umbrella, 2-3 pods of sweet pepper.

6. Cabbage

For filling: 1.5 liters of water, 2 tbsp. spoons of salt, 5 tbsp. spoons of sugar without a slide.

How to prepare the “Whole Garden” salad:

Shred the cabbage. Place the vegetables in a jar and fill the gaps with cabbage.

Fill the jar with filling and sterilize for 20 minutes at a temperature of 85 degrees.

Add 5 tbsp. spoons of 9% vinegar.

Roll up, turn over, wrap and leave until completely cool.