Wanting to preserve the carefully grown crop, many housewives make harvesting for the winter. These are mainly classic pickled cucumbers, tomatoes, sauerkraut or assorted vegetables. But there is a more interesting type of blanks - salads.
Salads for the winter are quite an unusual method of canning, when in one recipe you can combine several types of vegetables, greens, spices and spices, and you end up with a very tasty dish that all guests and household will be surprised at.
This salad will be an excellent snack when there is no time for cooking.
You will need: 7 kg of tomatoes, 1 kg of onions, 100 g of sugar, 150 g of salt, 5 glasses of vegetable oil, 3 glasses of 9% vinegar, 10 pcs. bay leaf, 30 pcs. black peppercorns, 20 pcs. buds of carnations.
Cooking. Tomatoes cut into circles or slices, removing the stem. Onion cut into half rings. In prepared three-liter jars lay the vegetables in layers, starting with tomatoes. On top of the vegetables, place 4 bay leaves, 4 buds of cloves, 4-5 peas of pepper. Prepare the marinade by adding 3 tsp to 1 liter of water. salt and 4 tbsp. sugar, and fill them with vegetables. Banks with vegetables, put sterilized for 5-10 minutes. 2 minutes before the end of sterilization, add to them 6 tbsp. oils and 4 tbsp. vinegar and roll up immediately.
This delicious salad will be an excellent snack or side dish for meat dishes.
You will need: 5 kg of tomatoes, 1 kg of Bulgarian pepper, carrots and onions, 1 cup of sugar, 4 tbsp. salt, 1 tbsp. black peppercorns, 1.5 cups of vegetable oil and 3 tbsp. vinegar.
Cooking. In tomatoes, remove the stalk and pass them through a meat grinder (or chop with a blender). In a deep saucepan, simmer the mixture on low heat for about 1 hour to make a thick tomato sauce. Peel and grate the carrots, dice the onion and pepper. In a deep frying pan, heat the vegetable oil and fry the chopped vegetables, and then add them to the tomato sauce. Pour salt, sugar, pepper, mix well and simmer for another half hour. A few minutes before the end of cooking, pour in the vinegar and mix everything. Arrange the ready salad in the cans and roll up.
This very unusual salad will decorate any, even holiday table. And what a delicious taste of pepper in pouring!
You will need: 1 kg of tomatoes, 300 g of onions, 300 g of green beans, 300 g of carrots, 300 g of celery root, 300 g of Bulgarian pepper, 1 tbsp. sugar, 2 tbsp. salt, 200 ml of vegetable oil, 200 ml of 9% vinegar.
Cooking. Blanch the tomatoes for 5-10 minutes. If desired, you can peel them off and grind with a blender. Place the mixture in a deep saucepan, salt a little, bring to a boil. Then add chopped onion, beans and carrots in half rings. Simmer the vegetables for 10 minutes, then add the diced pepper and small pieces of celery, pour in the oil, vinegar, add salt and sugar. Simmer for half an hour, stirring slowly. Put the prepared salad in prepared jars and roll it up.
Such a preparation can be not only a complete snack, but also a component of another salad.
You will need: 2 kg of beets, 5 cloves of garlic, 0.5 kg of onions, 200 g of tomato paste, 200 ml of vegetable oil, 2 bay leaves, ground black pepper, salt and sugar to taste.
Cooking. Wash beets well and boil until tender. Then peel and rub on a coarse grater. Onion cut into cubes and fry in hot oil until soft. Add the grated beets and simmer until the vegetables are half full. Then add chopped garlic, tomato paste, salt, pepper and some sugar. A couple of minutes before the end of cooking, put a bay leaf. Put the prepared salad in prepared jars and roll up immediately.
This salad is very simple to prepare, and the result is a tasty and satisfying snack.
You will need: on 10 pieces eggplants, bell peppers, tomatoes, onions, garlic cloves, 1/2 cup sugar, 2 tbsp. salt, 1 cup vegetable oil and 3 tbsp. 9% vinegar.
Cooking. Wash vegetables, eggplants, peppers, tomatoes, and diced onions. Put everything in a deep saucepan, add butter, salt, sugar. Put the pot on the fire, bring to a boil and cook for 15-20 minutes. Pour in the vinegar and cook for another 10 minutes. Then add chopped garlic, mix well, cook for a couple of minutes and immediately lay the salad in prepared jars and roll.
Salad can be served as a complete dish, and as an addition to meat dishes.
You will need: 1 kg of beans, 2.5 kg of tomatoes, 1 kg of carrots, 1 kg of Bulgarian pepper, 1/2 kg of onions, 1 cup of sugar, 3 tbsp. salt, 2 cups vegetable oil, 1/2 cup 9% vinegar, 2 tsp. black ground pepper.
Cooking. Soak beans in advance in water (it is better to leave for the night). Before cooking the salad, drain and wash the excess water. Wash vegetables, peel, grate carrots, cut peppers, tomatoes and onions into cubes. Mix everything in a saucepan, add sugar, salt, pepper, oil and vinegar. Stir and cook over low heat for about 2 hours, stirring occasionally. Spread hot salad in sterilized jars and roll up.
Great snack for meat!
You will need: 1 kg of white cabbage, carrots, bell pepper and onion, based on each liter jar of 10 tsp. sugar, 5 tsp. salt, 100 ml of 9% vinegar and water.
Cooking. Chop cabbage, chop carrots and peppers, and cut onions into half rings. Mix all the vegetables in a deep dish and arrange in sterilized jars, well tamping. Pour boiling water over the salad to the edge of the jar, cover with the lids and leave it for 10 minutes. Then drain the water through a special lid with holes and refill the vegetables with boiling water, leave for 10 minutes. Drain the water again, and add sugar, salt and vinegar to the vegetables in the jars. Fill with fresh boiling water, cover the jars with lids and immediately roll up.
Delicious, hearty snack to main dishes, which can also be added to vegetable soups.
You will need: 1 cup of rice, 4 kg of tomatoes, 1 kg of Bulgarian pepper, carrots and onions, 100-200 g of sugar, 2 tbsp. salt, 300 ml of vegetable oil, 100 ml of 9% vinegar and water.
Cooking. Blanch the tomatoes, peel, remove the stalk and chop with a blender or mince. Peel and grate the carrots. Pepper peeled seeds and cut into cubes. Onions also cut into cubes. Rice pre-fill with water and let it brew for an hour. In a deep pan with a thick bottom, heat the oil, fry the peppers, onions and carrots. Pour in 1/3 glasses of water and simmer vegetables for 20 minutes. Then put chopped tomatoes, simmer another 20 minutes. Pour sugar and salt, focusing on your own taste. After that, add the swollen rice to the vegetables, stir and simmer for 25 minutes. 10 minutes before the end of cooking, pour in the vinegar and mix. Arrange the ready salad in the cans and roll up.
This salad turns out just great, because it disappears from the table for a few moments!
You will need: 2 kg of zucchini, 200 g of onions, 6 pcs. Bulgarian pepper, 1 kg of tomatoes, 1 cup of sugar, 1 tbsp. salt, 1 cup vegetable oil, 1 cup tomato paste, 1/2 cup 9% vinegar and 1 liter of water.
Cooking. Wash vegetables, peel and dice. Mix the tomato paste with water and bring to a boil, put the vegetables, add sugar, salt, pour in the oil, mix well, bring to the boil and simmer for 20 minutes, stirring occasionally. At the end of cooking add vinegar, mix, cook for a couple of minutes. Spread the ready hot salad in sterilized cans and roll up.
A fragrant and colorful carrot salad will be a great addition to various dishes.
You will need: 2 kg of carrots, 1.5 kg of tomatoes, 1 kg of Bulgarian pepper, 300 g of sugar, 2 tbsp. salt, 300 ml of vegetable oil, 150 ml of 9% vinegar.
Cooking. Peel the carrots and grate them on a coarse grater. Pepper cut into strips. Blanch the tomatoes a couple of minutes in boiling water, peel, remove the stalk and chop (you can use a blender or a combine). Mix all the vegetables, add salt and leave to infuse for 5-6 hours. For the marinade, mix the butter, vinegar and sugar, bring to a boil and simmer for 5 minutes. Pour the vegetables with hot marinade, mix, stew for half an hour on low heat, then place the salad in sterile jars and roll up.
Very unusual salad that is perfect for meat and fish dishes.
You will need: 2 kg of cucumbers, 1/2 kg of onion, 2 cloves of garlic, a bunch of parsley, 150 g of sugar, 3 tbsp. salt, 3 tbsp. vegetable oil and 100 g of 9% vinegar.
Cooking. Wash cucumbers, soak for a few hours in cold water. Then cut them into thin rings. Onion cut into half rings, chop the garlic and parsley. Mix everything in a deep saucepan, add salt, sugar, butter and vinegar. Mix well and leave to infuse for 4-5 hours. Then put the salad tightly in the jars, sterilize them and roll up.
Unusual in taste and color salad will decorate your holiday table and delight guests.
You will need: 3 kg of green tomatoes, 1.5 kg of onions, 1.5 kg of carrots, 300 g of sugar, 100 g of salt, 20 pcs. black peppercorns, 3 bay leaves, 300 ml of vegetable oil, 100 ml of 9% vinegar.
Cooking. In tomatoes, remove the stem and cut into cubes. Onion cut into half rings, grate carrots for Korean carrots. Mix all the vegetables, add sugar, salt, pepper, vinegar, mix everything thoroughly and leave for 10 hours at room temperature. Then pour in the oil, stir, put on a slow fire and, boiling, boil for half an hour. Spread the ready hot salad in sterilized cans and roll up.
This salad is not only very tasty, but also beautiful in appearance.
You will need: 1.5 kg of cauliflower, 1 kg of tomatoes, 1.5 kg of Bulgarian pepper, 2 heads of garlic, 2 bunches of parsley, 100 g of sugar, 60 g of salt, 200 ml of vegetable oil and 150 ml of 9% vinegar.
Cooking. Disassemble cabbage into florets, rinse them thoroughly and boil in salted water for 5 minutes. Then drain the water, cool the vegetables. Peel Bulgarian pepper and cut it into strips. Mince the tomatoes (or chop with a blender) by removing the stem. Mix vegetables, add chopped garlic and parsley, butter, salt and sugar. Bring the vegetable mixture to a boil over low heat. Add cauliflower, mix gently and cook for 10 minutes. Spread hot salad in sterilized jars and roll up.
Canned salads are a great way to preserve the beneficial properties of vegetables and stock up on vitamins for the whole winter.