Delicious salads for the winter: recipes with photos.

It is very difficult to imagine a winter table without delicious canned salads. In order to provide yourself with vegetable salads in winter, you need to try hard in the summer.

Salads for the winter from vegetables- this is almost the most common type of blanks for the winter. On this page you will find the most delicious salads for the winter. Only the best recipes. After the recipe there will be a detailed video instruction of preparation.

You can preserve any vegetables, the main thing is to combine them correctly and in the right proportions. Aromatic spices and spices will help flavor the vegetables in the jar and make an unusual marinade. In addition to the traditional lecho, there are many recipes for salads of various types and textures. Preparing them is quite simple, and the products are very affordable in the summer.

Beans with vegetables in their own juice. Preparations for the winter.

Nutritionists have proven that the constant consumption of beans in any form contributes to good health and even cheer up. And no wonder, because this leguminous plant contains everything important for the balanced functioning of our body: healthy carbohydrates, many vitamins, starch. Beans are on the list of the 15 most useful foods! Try to cook dishes based on it more often, and even better, prepare a wonderful preparation for the winter - beans with vegetables in your own juice. You can enjoy the most healthy dish all year round!

Such canned beans can be served just like that, as an appetizer, side dish or added to salads, soups, stews, sauté, and so on. There are many ways to preserve beans for the winter, this recipe is simple, plus everything - amazing taste.

You will need:

• 5-6 table. l. - 9% vinegar
• 1.2-1.3 kg - beans (white or red, can be mixed)
• 300 ml - vegetable oil (refined)
• 600-650 g - onion
• 850 g - carrots
• to taste - peppercorns (allspice and black)
• bay leaves
• rock salt
• carnation

Cooking:

1. Fill the beans with cold water, leave to stand for 10-12 hours, you can leave it overnight. Drain the water, rinse the beans, boil until fully cooked, but try not to overcook.

2. Cut the carrot into thin slices, onion into half rings.

3. Heat the oil in a saucepan, fry the vegetables over maximum heat until soft - about 20 minutes.

4. Add beans, stir, simmer, but do not overcook - no more than 7 minutes. After that, add spices, vinegar, salt to taste. Boil the vegetable mixture for 5 minutes, stirring occasionally.

5. Immediately place the beans in prepared half-liter jars. Leave to sterilize for 15 minutes. Roll up the lids, turn the jars over, leave to cool, wrapped in a cloth.

Beans with vegetables in their own juice are so delicious that they can even be served at the festive table. Prepare delicious, healthy preparations for the winter, enjoy your meal!

Video: Beans with vegetables in their own juice for the winter.

Preserving vegetables for the winter is one of the most effective ways to significantly save money on food in winter. There are many ways to preserve seasonal vegetables for consumption during the cold season. I would like to suggest using one of the easiest ways to close a salad of cucumber, tomato, pepper and onion in almost the same condition as it is now on our table.

For this you will need the following ingredients:

• a kilogram of tomatoes, preferably a fleshy variety;
• a kilogram of cucumbers, even greenhouse ones;
• kilogram of bell pepper;
• kilogram of onion;
• two large carrots;
• a bunch of dill and parsley, or one bunch of your choice.

Preparing the salad is very simple and similar to cutting a regular salad, so all the ingredients, except for the carrot, must be cut as you like. Tomatoes in small slices, onions in half rings, cucumbers in circles or halves. Pepper along the peppercorn, or across the circles. Only carrots need to be given special attention so that they decorate the salad. It should be cut into long and thin strips, like a “Korean carrot” with a vegetable cutter, which I suppose is in any kitchen. Lastly, cut the dill and parsley.

Now the salad needs to be seasoned with a filling suitable for long-term storage. On it we need one hundred and fifty grams of vinegar 9% and vegetable refined oil. A glass of sugar in which two hundred and fifty grams and two tablespoons of salt are placed. Pour all this over and pour over the salad and leave it to marinate for at least six hours, and at most for the whole night, until the morning.

For such proportions of salad, as a rule, nine, and sometimes ten half-liter jars, which must be prepared in advance, come out. They must be thoroughly washed and steamed. Lids for this salad can be taken plastic suction, and you can classic iron, which are rolled up with a typewriter. The taste of the salad from the variant of the covers does not change.

Pickled salad, put on medium heat and bring to a boil. We distribute the entire mass among prepared jars and cork with lids. If the jars were rolled up with iron lids, then we turn the jars over, and if with plastic ones, then we put them vertically and wrap them with a warm blanket until they cool completely.

Such a salad is stored not only in the cellar, but also in any cool place in the apartment. Moreover, without changing the taste at all during the entire storage period. So it is very important to close such a salad as many cans as possible, it will always come in handy.

Video: Canning for the winter.

Salad with eggplant and pepper for the winter.

To prepare this dish, you first need to wash 1 kg of eggplant, bell pepper, zucchini and carrots. It is best to leave these vegetables in cold water for a couple of hours to make it easier to remove all contamination. Vegetables should be cut into thin half rings, the pepper must first be pitted, and the carrots should be coarsely grated. All vegetables are put in a deep saucepan, sprinkled with a small amount of chopped parsley and dill on top.

A thick sauce is prepared separately for this dish. For it, it is necessary to peel and chop 2 kg of ripe red tomatoes with a blender or meat grinder. 100 grams of unconcentrated table vinegar is added to the resulting tomato mass. Everything is mixed and added to the vegetables in the pan.

Separately, 300 grams of vegetable oil are mixed with 150 grams of granulated sugar and 50 grams of salt. Seasonings are added there to taste, you can use chopped garlic, allspice, coriander, black pepper. The mixture is sent to the rest of the ingredients, everything is mixed and simmered for 50-60 minutes. The finished salad is laid out in small jars and rolled up for long-term storage.

Video.

Salad with cauliflower for the winter.

This dish is easy to prepare, but quite unusual as a winter preparation. To prepare, you first need to rinse and peel 2 kg of cauliflower, it is cut into small neat pieces. 300 grams of bell pepper are cut in the same way. Tomatoes in an amount of about 1 kg are crushed with a blender, while the peel can not be removed from them, if necessary, passed through a blender 2-3 times.

All vegetables are combined and sent to a slow fire for 15 minutes. A dressing is prepared separately from 200 grams of vegetable oil, 100 grams of sugar, salt to taste, a couple of cloves of chopped garlic, a bunch of dill passed through a blender. After the specified time, all components are mixed and spent on fire for another 15-20 minutes. The finished salad is distributed into jars and sent to a cool place.

Video.

There are many recipes for harvesting cabbage for the winter. But you always want to try a new, hitherto unknown recipe for cooking cabbage.

The recipe below is not only a great appetizer, but also a side dish for boiled sausages and sausages.

At the festive table or during an extended family dinner, none of the gathered people will remain indifferent to the cabbage cooked according to this recipe.

Such a delicious side dish does not require additional nutritional additions, if only hot boiled potatoes.

Products necessary for the preparation of pickled spicy cabbage with carrots and sour apples:

1. White cabbage - 3 kg

2. Fresh carrots - 800 gr

3. Sour apples - 1 kg

4. Garlic - 150 gr

5. Sugar-sand - 250 gr

6. Vegetable or olive oil - 250 gr

7. Red ground pepper - 10 gr

8. Allspice - 10 peas

9. Bitter black pepper - 10 peas

10. Bay leaves - 6 pcs

11. Fine iodized salt - 100 gr

12. Apple cider vinegar - 100 gr

13. Mineral water, always without gas - 1 l

14. Enamel bowl - 3 pcs

Steps for cooking pickled spicy cabbage with carrots and sour apples:

1. Wash cabbage, clean from damaged and diseased leaves. Cut the stalk out of the cabbage. Finely chop the cabbage. Place in prepared enameled bowl.

2. Wash the carrots, peel and grate. Place in an enameled bowl.

3. Wash sour apples. Peel off the skin, cut out the seeds and cut off the tail. Grate and add to bowl with carrots.

4. Peel and wash the garlic. Grind with a knife or with a garlic press and put in an enameled bowl.

5. Prepare the marinade: mix water, granulated sugar, salt, peppercorns and bay leaves in a saucepan. Bring to a boil over high heat and add vinegar and vegetable or olive oil.

6. In a large enameled pan, with a capacity of five liters or more, transfer the cabbage, garlic, carrots and apples prepared for harvesting. Mix all products thoroughly. Pour them with hot boiling marinade and leave to cool at room temperature.

7. If desired, the one who cooks the pickled spicy cabbage with carrots prepared according to this recipe can be transferred to sterilized glass jars and covered with lids, or left in a saucepan, put in a refrigerator. Cabbage can be eaten the next day, after it has been cooled in the refrigerator for a day.

Video. Very tasty recipe.

Salads for the winter from sweet pepper.

What could be tastier than an ordinary and fragrant lecho in winter? Yes, practically nothing. Cooking any salad for the winter with the addition of sweet peppers is already an amazing and tasty dish, both separately and as a side dish to main courses.

The fastest and easiest recipe for lecho for the winter.

For a quick and tasty lecho, you will need the following ingredients:

1) 3 kg of sweet fleshy pepper (it is desirable to take a square-shaped pepper)

2) 3 kg of ripe juicy tomatoes

3) 2 kg of onions

7) Allspice and black pepper

8) Bay leaf

9) Sunflower oil

Preparing a salad is quite fast, so it is best to prepare jars in advance in which a wonderful salad will be stored.

Rinse and cut peppers and tomatoes. Usually, in order not to spend a lot of time cutting tomatoes, they are passed through a meat grinder. And the pepper is cut into strips, of such a size as anyone likes. If there are onion lovers, it can be cut into large rings, but if the onion is needed only for taste, it is necessary to cut it into half rings.

Put the tomatoes in a saucepan and put on a slow fire, then add sweet peppers and onions. Mix everything and add fire, as soon as the vegetable mixture boils, reduce the fire and add salt, sugar, sunflower oil. The salad should boil for 10 minutes, at the very end, when the pepper has become soft and the onion is transparent, add vinegar and spices.

Lecho spread out on banks and roll up.

This salad does not specifically indicate the required amount of sugar, salt, oil and vinegar. This is all intentional, as each person likes a certain taste, some like more sugar, some less vinegar or oil, so these ingredients must be added according to one's own taste.

Often, instead of sugar, honey is put in this salad, it turns out a delicate and fragrant salad with bell pepper.

Video: Recipe for a delicious lecho for the winter.

An incredible preparation of sweet pepper, which is popularly called adjika, is prepared quickly, but its only drawback is that it must be stored in the refrigerator.

For cooking you will need:

1) 3kg sweet red pepper (only red pepper)

2) 500 gr garlic

3) 250 gr of bitter red pepper

4) 16 tablespoons of sugar

5) A glass of vinegar

Of course, the ingredients are quite unusual at first glance, but what happens will become a favorite dish of the whole family. If there are small children in the house, this dressing is best prepared without hot pepper.

Rinse the pepper, then remove all the stalks and seeds and scroll in a meat grinder along with peeled garlic. If you want to add hot pepper to the meat grinder.

As soon as the mixture is ready, it turns out to be a magnificent thick and rich red color, add sugar and vinegar to it, mix everything well and arrange it in jars and send it to the refrigerator. Of course, this recipe is not much like a salad, but in winter it can be used not only as adjika, but also as a dressing for any salad, such as cabbage. Sometimes one tablespoon of such adjika is perfect as a fragrant mixture for borscht or cabbage soup. The rich aroma of pepper and garlic will be a great memory of the summer.

Video.

Salad from Bulgarian pepper "Traffic light" for the winter.

To please yourself and surprise your household, you can and even need to cook the Traffic Light salad. It's easy and simple to prepare.

Required Ingredients:

1) Sweet red pepper 2 kg

2) Sweet yellow pepper 2 kg

3) Sweet green pepper 2 kg

4) Tomatoes 1 kg

5) Onion 1 kg

9) Sunflower oil 300-400 grams

Rinse and peel all peppers, removing seeds. Then cut into rings or half rings, but for showiness it is best to cut into large cubes. Cut the onion into half rings, and pass the tomatoes through a meat grinder.

Pour the tomatoes into a saucepan, add pepper and onion, bring everything to a boil and let it simmer for 10-15 minutes over low heat. Once the onion is translucent add oil, sugar, vinegar and salt. Boil for another 5 minutes and roll into sterilized jars.

Such a salad can be eaten as a separate dish, added to soups or used as a side dish for potatoes or meat.

Bulgarian pepper is a storehouse of vitamins that are perfectly preserved even during cooking, because the addition of vinegar preserves the vitamins inside the vegetable and helps them to last all winter.

Pepper salad can have various additional ingredients, for example, cabbage, then it is best to put red or dark green peppers, then the finished salad will look more impressive, as the cabbage loses its natural color.

Zucchini salads for the winter.

Autumn is rich in harvest. Sometimes there is so much of it that you can’t eat everything at once, so it’s best to process some of it and prepare it for the winter.

Zucchini is planted by everyone, well, or almost everyone. But not everyone knows how to make squash blanks.

How can zucchini be used?

There are a lot of varieties of zucchini, but not all of them can go into the same workpiece. For example, tender zucchini, when cooking zucchini caviar, gives a lot of water, so it is better to make baby puree from it, and yellow zucchini looks beautiful in the marinade and is perfectly preserved in it. It can also be added in the process of pickling tomatoes and cucumbers, making a beautiful assortment in a jar.

Different varieties of zucchini can also be harvested in one jar using mustard or horseradish, tomato juice, and you can also make delicious salads from zucchini. You need to apply imagination, make a good marinade - and the squash dish, put on the table in winter, will become a reminder of summer.

Delicious marinated zucchini for the winter.

This is the simplest recipe: zucchini is washed, cut beautifully, as you like - in cubes, circles, etc. It is better to take young zucchini, then they do not need to be peeled, but it is better to remove the pulp in the very middle. It can be used to prepare caviar. Banks must be sterilized.

The calculation is taken per liter jar. So, we put the zucchini, sprinkle with chopped garlic and mustard seeds and pour boiling water, then cover with a lid and let the water cool. Drain the water and make a marinade: 1 tablespoon of salt, sugar, vinegar 9%; who likes it spicier - you can add more vinegar. We boil, add black pepper at the tip of the knife and pour the squash preparation with brine, tighten the lid, turn over and wrap. Leave until completely cool.

Video.

It can be made from fried vegetables, or you can make it from boiled vegetables, as you like. For children, it is better, of course, to boil vegetables.

We take everything in equal proportions. If the zucchini is old, then it is better to peel off the skin. We pass the vegetables through a blender, it is better to fry them already scrolled, then the caviar will be slightly crispy. First, fry the onion, add carrots to it, followed by celery root and Bulgarian sweet pepper, and only then - zucchini, it is tender and fries quickly. The last tomato, crushed in mashed potatoes, is placed in the caviar. Here you can experiment: someone loves more, and someone less tomatoes in caviar. Zucchini caviar is best cooked in a cauldron, but if it is not available, then a frying pan or a thick-walled saucepan will do.

Once the caviar is ready, you can salt and pepper to taste. The best proportion for squash-caviar per liter: a tablespoon of salt, sugar and half a tablespoon of vinegar 9%.

Caviar is laid out in sterilized jars, the jars are placed in a pot with water for further sterilization. Sterilize zucchini caviar for half an hour after the start of boiling water.

The next step: finally tighten the jars with lids, turn over and wrap until completely cool.

In winter, squash blanks will delight you at the dinner table.

Video. Zucchini caviar for the winter.