9 recipes for delicious vegetable salads for the winter

Preparations for the winter from vegetables are extremely diverse. Pickles, marinades, all kinds of salads - in the cookbook of every housewife there are many recipes. We offer to replenish your piggy bank with interesting ideas from . All recipes from this collection have been tested by the author, so you can be sure: it will turn out really tasty!

Winter harvesting vegetables with beans without oil

1 kg beans in pods,
0.5 kg of onions,
0.5 kg carrots,
2-3 bell peppers
1 liter tomato juice or mashed tomatoes
3 art. l. Sahara,
7–8 st. l. 9% vinegar,
salt, parsley and ground red pepper to taste.

Cooking:
1. Boil green beans in boiling water for 10-15 minutes.
2. Grind onions and carrots and simmer a little under the lid without oil.
3. Add finely chopped bell pepper and simmer for a few more minutes.
4. Add beans, chopped parsley, all seasonings, pour tomatoes.
5. Simmer over low heat for 15 minutes.
6. Arrange in sterile jars, cool under a blanket. Keep refrigerated.

Recipe I. Lapina

1 kg sweet pepper,
0.5 kg red tomatoes,
0.5 kg fresh cucumbers,
0.5 kg of onions,
2 tbsp. l. 9% vinegar,
2 tbsp. l. vegetable oil,
2 tsp Sahara,
2 tsp salt,
1 PC. bay leaf,
2–3 pcs. black pepper.

Cooking:
1. Cut all vegetables and onions into small pieces.
2. Fold in jars, interspersed with spices, sugar and salt, pour vinegar and oil. Put in a water bath, cover with lids and pasteurize for 30 minutes.
3. Roll up. Store in a cool place.

Salad with rice for the winter

1 kg sweet pepper
3 kg of red tomatoes (can be replaced with tomato paste - 200–300 g),
0.5 kg of onions,
0.5 kg carrots,
300 g vegetable oil,
1 st. l. Sahara,
6 tsp salt.

Cooking:
1. Chop everything, put in an enamel pan, add vegetable oil, salt and sugar, bring to a boil and boil for 30 minutes. on a small fire.
2. Wash 1 tbsp. rice and add to vegetable mixture. Continue to cook, stirring, for another 30 minutes.
3. Arrange in sterile jars, roll up and cool under a blanket without turning over the jars.

Note: for greater spiciness, you can add a little vinegar or citric acid to the mixture before arranging it in jars to taste.

Recipe T. Budnikova

3 kg red tomatoes
1 kg onion,
1 kg of bell pepper,
1 kg carrots
1 st. vegetable oil,
1 st. Sahara,
1 st. table vinegar (if 6%, and if 9%, then 0.5 tbsp.),
3 art. salt.

Cooking:
1. Cut the onion into rings.
2. Cut the pepper into rings.
3. Cut the tomatoes into slices.
4. Grate carrots on a coarse grater.
5. Salt the vegetables, mix everything and leave to infuse for 5-6 hours.
6. Bring to a boil, but do not boil, remove from heat.
7. Add butter and sugar, mix well, bring to a boil, but do not boil, remove from heat.
8. Pour vinegar into the hot mass, mix well and arrange in jars.
9. Roll up and cool, without turning, under the covers. Store in a cool place.

Assorted salad

2 kg red tomatoes
1 kg onion,
1 kg fresh cucumbers,
1 st. 9% vinegar,
3 art. l. salt,
0.5 st. Sahara,
2 liters of water (for four liter jars).

Cooking:
1. Cut everything into circles and put in layers in jars.
2. Prepare the brine by boiling water with salt and sugar.
3. Remove brine from heat, add vinegar and stir well.
4. Pour hot brine over salad, cover with lids.
5. Sterilize for 10-15 minutes, roll up. Store in a cool place.

T. Polyanskaya's recipe

3 kg beets,
1 kg of bell pepper,
1 kg onion,
1.5 kg red tomatoes,
1 pod of hot pepper,
3 heads of garlic
2 tbsp. l. salt,
some vegetable oil.

Cooking:
1. Peel raw beets, cut into strips and simmer for 20 minutes. in vegetable oil.
2. At this time, cut the pepper and fry separately in vegetable oil.
3. Cut and fry onions separately.
4. Pass the tomatoes and hot peppers through a meat grinder.
5. Skip the garlic through the garlic.
6. Mix everything together, add salt and boil for 10-15 minutes.
7. Arrange in sterile jars. Keep refrigerated.

Recipe I. Lapina

Autumn joys (Finnish recipe)

1 large head of cauliflower,
1 st. green beans,
1 st. green fresh peas
2 large root carrots,
1 st. small onion,
1 st. small fungi (chanterelles, oil, honey mushrooms, boletus).

Cooking:
1. Disassemble the cauliflower into small heads, grate the carrots on a coarse grater, add the mushrooms.
2. Pour in a large amount of water and simmer until tender.
3. Boil the rest of the vegetables separately in salted water, put in a colander, let the water drain. 4. Lay everything in layers in jars and pour cold marinade over.
5. Roll up. Store in a cool place.

Based on one three-liter jar:

7-8 pieces of medium-sized cucumbers,
2-3 pieces of brown tomatoes,
2-3 sweet peppers
1 head of garlic
2-3 bulbs
3 parsley roots along with herbs,
3-4 leaves of celery,
horseradish root the size of a finger,
1 dill umbrella
head of cabbage weighing no more than 1.5 kg.

Cooking:
1. Cut vegetables and lay in layers (cabbage and dill umbrella on top).
2. Prepare the marinade and pour the hot marinade over the vegetables to the very top of the jar.
3. Sterilize for 20 minutes, roll up. Store in a cool place.

Marinade preparation: In one and a half liters of water, dilute 4 tbsp. l. sugar, 2 tbsp. l. salt, bring to a boil, remove from heat, pour half a glass of 9% vinegar.

M.Turkina's recipe