Simple salads for the winter without sterilization. Quick salads for the winter without sterilizing jars

Many housewives say that it turns out the most delicious, besides, it is the most quick way  prepare blanks for the winter, because you save up to half an hour for each jar, without conducting an additional sterilization step, when the jars are filled with vegetable salads.

   Of course, pre-glass containers must be prepared and all cans must be thoroughly washed. It is not recommended to use detergent, because after it may remain a soap film on the walls. To wash the container, you can use soda solution, then rinse thoroughly with running water and put in sterilization. If several available methods quickly sterilize glass containers, for example, put them on the tip of a boiling kettle, so that they are thoroughly steamed, or put them in an oven, where at a temperature of 100 degrees they should be properly calcined.

  in banks

Whole tomatoes harvested in three-liter jars, and it is desirable to roll in small containers - half-liter or liter.

In one three-liter jar comes about two kilograms of whole tomatoes, you should always choose only small or medium-sized fruits, so that they freely pass into the neck of the jar. In addition to tomatoes, slices are also added to the jar. bell pepper, carrot rings, a few cloves of garlic. We must not forget about the herbs and spices: dried parsley and dill, peas, black and allspice, cloves. In the marinade in a three-liter capacity add three tablespoons of table sugar and two tablespoons of rock salt, a teaspoon of vinegar.

Half of the prepared greens should be put on the bottom, add peppercorns and garlic. Then put all the tomatoes, after having pierced them with a toothpick near the stem in several places. It is necessary to pack them tightly, however it is impossible to press down strongly and break the integrity of the fruit.

A jar filled with tomatoes should be poured with boiling water and left for 15 minutes, covered with an iron lid. At this time on the fire it is necessary to bring to the boil about one and a half liters of water, dissolving the sugar and salt in it. While stirring, until the grains are completely dissolved, cook the marinade for 5 minutes.

The water from the jar is drained into the sink and then filled with marinade. Then this marinade again to pour into a saucepan, boil and pour them a second time. This time, pour in the vinegar and roll up the iron lids. The finished preservation must be turned over and cooled down before it cools, and in winter it is well kept at room temperature, but it is better to provide a separate place for keeping the preservation on the balcony.

Tomatoes for the winter without sterilization

In this variant of cooking, tomatoes with slices preserve the integrity of their pulp, because they are pickled in a jelly filling. But first things first:

Pouring is prepared on the basis of a liter of water, in which you need to dissolve 3.5 tablespoons of sugar, two - salt, add a spoonful of tea vinegar. 10 g of gelatin are added to filling.

Five black peas, bay leaf and a clove of garlic, cut in half lengthwise, are also added to each jar.

Fetal fruits, remove spoiled and soft, rinse thoroughly, remove the stem and cut into four parts. Lay the slices and prepared containers, which by this time should be washed and sterilized by steaming.

Put the water in a saucepan on the fire, boil it, dissolve the spices and boil for about five minutes, then add the soaked gelatin to the hot water. Pour the ready pouring in jars and roll up.

Become a real decoration of any holiday feast, and your guests will be pleasantly surprised by such an unusual solution of tomato harvesting.

Tomatoes for the winter without sterilization

In one jar, you can combine Bulgarian pepper, zucchini, eggplant, onion, carrot, cauliflowerand the result will exceed all your expectations. To such salads, tomatoes can be added in slices, or you can cook the fill from them.

One of the most popular winter blanks  - pickled cucumbers and tomatoes, and they are harvested in a single jar, and you can make a wonderful salad with these ingredients.

To tomato salads for the winter without sterilization  they were kept for more than one winter, you must carefully consider, firstly, the cleanliness of glass containers, and, secondly, carefully sort and wash the vegetables, they should not contain a single grain of dirt and earth. Onions should also be thoroughly rinsed after it has been peeled.

It is necessary to boil the marinade for a few minutes, it will be enough to dissolve all the grains. Tomatoes will be cut into medium-sized slices, cucumbers - rings, onion - half rings. All prepared ingredients should be put in a saucepan in the marinade and boil for 30 minutes over low heat. If you like savory snacks, be sure to add a piece of hot pepper.

Tomato salads for the winter without sterilization quickly

All housewives know how useful cabbage blanks are for the winter, but few cooked platter with tomatoes, peppers and cabbage, so it's time to correct this injustice.

For the recipe, and we will cook only a few jars per sample, we will need one kilogram of white cabbage, tomatoes, carrots, sweet peppers, onions.

Vegetables must be thoroughly rinsed, remove the top sheets from the cabbage head, and then chop. Pepper seeds are removed, washed and cut into half rings, if you take a pepper of a different color, then tomato salads for the winter without sterilization in cans  get not only delicious, but also surprisingly bright and "smart". Cut onions and tomatoes in the same way. Carrots should be grated and stewed in vegetable oil until soft.

Mix all the vegetables in a deep bowl, sprinkle with sugar, salt, and send the finished carrots here. Infuse a given amount of water and acetic acid.

Vegetable mass should be extinguished over medium heat, stirring for 20 minutes, this will be enough for the vegetables to become soft, and the pepper does not lose its bright color. Hot mixture, only from the heat, it is necessary to immediately expand on the banks and roll up.

Most of the snack salads for the winter are prepared on the principle of hot sterilization. This is a rather difficult and laborious process, considering that it is during the hot season, when even without a kitchen, the air temperature reaches the maximum allowable positive mark. Therefore, many housewives prefer to cook salads for the winter without sterilization. This recipe is not much different from sterilized canned salads, and it turns out tastier and more tender.

Ingredients Required:

Carrots - 500g,

Onions - 500g,

Tomatoes - 1 kg,

Cucumbers - 1 kg,

Salt - 2 tablespoons,

Vegetable oil - 4st.lozhki,

Vinegar - 2 tbsp. spoons

Salads for the winter without sterilization cooking: cucumbers should be washed and cut into small slices in a special enamelled cooking pan with a thick bottom, then add peeled and diced onion and carrots grated on a large grater. Next, the pan with the contents should be put on a slow fire and put out for 10-12 minutes. Then add the washed and sliced ​​tomatoes to them and simmer all together for another 10 minutes.

Then you need to add to vegetable salad  salt, vinegar, mix everything well and spread on previously prepared clean, dry, heated cans. Roll up the cans with tin lids, turn them upside down and leave to cool naturally at room temperature.

You can also make a cucumber salad without sterilization. To prepare it you need to take:

Cucumbers - 3kg,

Garlic - 100g,

Parsley - 30g,

Sugar - 200 g,

Salt - 3rd. spoons

Vinegar 150g

Cucumbers must be cut into slices, chop the parsley and garlic finely and mix everything. Add salt, sugar and vinegar there and leave for 12 hours in a cool place. At the expiration of the specified time, decompose the cucumber salad in prepared sterilized jars and close with boiled capron caps. Keep such a billet need in the refrigerator.

So, let's start with a salad called "Ten". Even the young, beginning hostess will cope with it. The name is this vegetable salad is not just. The thing is that all vegetables are taken in 10 pieces. By the way, it is just remembered. Vegetables are cut into it large - no need to stand at the stove for a long time. It's simple - cut, boil and rolled into jars.

You will need for the salad "Desyatochka" 10 pieces of the following ingredients:

1. Eggplant
2. Bulgarian pepper
3. Tomatoes
4. Honor - 10 tooth.
5. Onion
6. Vegetable oil - 300-350 ml.
7. Vinegar 9% - 150 ml.
8. Sugar - 100 gr.
9. Sal - 2 tbsp. (without small hill) + 1 tbsp. (without slides usual)

Eggplants are cut into slices or half rings with a thickness of 0.5-0.7 cm, peppers are cleaned from the seeds and cut in half, and then halves into 2-3 pieces. Cut the tomatoes in half, and then also into 2-3 parts, we press the garlic on the garlic press, and cut the onion in half rings. Eggplants need to be filled with water from 1 tbsp. spoons of salt for 30 minutes, and then drain.

This salad is also suitable for young housewives. Make it easy. Each step is described as detailed as possible. In winter, you will appreciate this recipe with 100 percent certainty. So, you need to prepare:

Eggplant - 1 kg,
  White bean - 1 tbsp. (250-gr.),
  tomatoes - 1 kg,
  sweet pepper - 500 gr,
  carrot - 300 gr,
  onions - 300 grams
  cherry - 50 g,
  sunflower oil - 100 ml,
  sugar - 5 tbsp. l.,
  salt - 1.5 st. l (+ 2-3 tablespoons for eggplants),
  sweet pepper, black - for 5 horoshin,
  bay leaf - 3 pcs.,
  Vinegar 70% - 1 tbsp. l

To begin, prepare the jars and beans. My first and sterilized, the second - pour cold water for 1.5 hours, and then boil for 30 minutes and drain into a colander. Eggplants need to be cut in half and rub with salt - in this state they should lie for 20 minutes. Peppers and carrots make straws, onions in half rings, and beat the tomatoes with garlic with a blender. Tomato-garlic paste sent to the fire.

  Salad "Tatar song" with zucchini.

Ingredients:

• 1 kg zucchini
• 100 g carrots
• 100 g onions
• 100 g apples
• 100 g paprika
• 30 grams of garlic
• 30 g fresh hot pepper
• 50 g of tomato paste
• 100 ml of vegetable oil
• 70 ml of 9% vinegar
• 10-15 g of salt
• 100 g sugar
• ground black pepper to taste

Cooking method:

This is one of top recipes  canned salads for those who love tatar cuisine. For its preparation, zucchini must be cut into cubes. Carrots, onions, bulgarian and hot peppers, peel apples, chop in a blender or mince. Add salt to the vegetable mass, sugar, tomato paste, vinegar, oil, mix and put on fire. Stew after boiling for 20 minutes. Add crushed garlic and ground black pepper, stew for another 10 minutes. Put zucchini in boiling vegetable mass, simmer for 10 minutes, stirring. Arrange the salad, canned according to this recipe, in sterilized jars, roll up, turn over and wrap until cool.

Salad "Tatar song" with eggplants.

Ingredients:

• 2 kg of eggplants
• 100 g carrots
• 100 g onions
• 100 g apples
• 100 g paprika
• 50 g garlic
• 1 liter of tomato juice
• 100 ml of vegetable oil
• 100 ml of 9% vinegar
• 100 g sugar
• 30-50 g of salt

Cooking method:

Peel eggplants, cut into medium cubes, soak in salted water for 20 minutes, then squeeze. Apples and other vegetables (except garlic) chop with a blender or mince. Add to the vegetable mass tomato juice, oil, salt, sugar, vinegar, bring to a boil, simmer for 15-20 minutes. Add crushed garlic and eggplants, stew all together for another 20 minutes. Arrange a delicious canned salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 2 kg of tomatoes
• 400 g carrots
• 400 g onions
• 400 g paprika
• 150-200 grams of rice
• 150 ml of vegetable oil
• 100-150ml of water
• 50 ml of 9% vinegar
• 50 g sugar
• 30-50 g of salt
• bay leaf
• ground black pepper to taste

Cooking method:

Boil rice until half ready. Peel tomatoes, chop. Cut carrots into strips or grate on a coarse grater. Bulgarian pepper and onion cut into half rings. Pour oil into a saucepan, put onion and fry on low heat for 5-7 minutes, do not fry. Add carrots and peppers, stew for another 5-7 minutes. Put the rice, mix, add the tomatoes and simmer under the lid for 30 minutes at a low boil, if necessary add water. Add salt, sugar, spices, simmer 5 minutes. Pour vinegar, mix. Hot salad spread in prepared jars, roll up and wrap to cool.

Ingredients:

• 1 kg of cucumbers
• 250 g tomatoes
• 150 g apples
• 150 g carrots
• 150 g onions
• 50-70 g plums
• 20 grams of garlic
• 20 g fresh hot pepper
• 100 ml of vegetable oil
• 50 ml of 9% vinegar
• 70-100 g sugar
• 30-50 g of salt

Cooking method:

For this delicious canned salad recipe, cucumbers should be cut into slices about 0.5 cm thick. The rest of the vegetables, apples and plums should be minced or chopped in a blender. Add to vegetable mix  salt, sugar, butter, bring to a boil and simmer for 10-15 minutes. Put the cucumbers in a boiling mixture, simmer for 10-15 minutes. Pour the vinegar, simmer another 5 minutes. Arrange the salad in prepared jars, roll up, turn over and wrap until cool.

These photos show canned salads prepared according to the recipes presented above:

Salad with beans and vegetables.

Ingredients:

• 1 kg of tomatoes
• 500 g beans
• 500 g carrots
• 500 g onions
• 500 g paprika
• 250 ml of vegetable oil
• 30 grams of salt
• 50 g sugar
• 50 ml of 9% vinegar

Cooking method:

To make this delicious canned salad, you need to boil the beans until cooked. Onion, carrot and pepper chop. Cut the tomatoes into slices, simmer under the lid for 2 minutes, then rub through a sieve. Fry the onions and carrots in the oil. Add Bulgarian pepper, fry for 5 minutes. Add boiled beans and pureed tomatoes, stew all together on low heat for 30-40 minutes. Add salt, sugar, vinegar, simmer another 5 minutes. Arrange the hot salad in banks, roll up, turn over and wrap until cool.

Korean vegetable salad.

Ingredients:

• 1 kg of cabbage
• 1 kg of eggplants
• 100 g carrots
• 100 grams of garlic
• 20-30 g fresh hot pepper
• 70 ml of 9% vinegar
• 100 ml of vegetable oil
• 20-30 g of salt
• 5-7 g spices for carrots in Korean

Cooking method:

Before you can preserve such a salad, eggplants should be completely blanched in boiling salted water for 3 minutes. Then squeeze under the yoke, cut into strips. Cabbage nashinkovat. Grate carrots for vegetables in Korean. Garlic skip through the press. Hot pepper chop. Mix all the vegetables, add salt, spices and vinegar. Heat the oil in the pan and pour the vegetables hot, but not boiling, pour the vinegar, leave to marinate for 2 hours. Then, expand the salad in sterilized jars. Sterilize 0.5 liter cans for 15 minutes, 1 liter for 20-25 minutes. Roll, turn and wrap to cool.

As can be seen in the photo, this canned bacon looks very appetizing:

Ingredients:

• 1 kg of tomatoes
• 300 g beans
• 150 g onions
• 150 g carrots
• 70 ml of vegetable oil
• 50 ml of 9% vinegar
• salt and ground black pepper to taste

Cooking method:

Pour the beans in cold water and leave for 5 hours. Then pour in fresh water and boil until ready. Peel tomatoes, chop. Grate carrots on a coarse grater. Onion finely chop. Heat oil in a skillet, fry onions and carrots for 7-10 minutes. Add tomatoes and ground black pepper, simmer over moderate heat with a lid for 10-15 minutes. Put boiled beans in a stewpan, salt and stew for 20 minutes. Pour vinegar, mix and remove from heat. Cooked canned salad for the winter to decompose in sterilized jars, roll up, turn and wrap until cool.

Ingredients:

• 1.5 kg of tomatoes
• 500 g beans
• 500 g carrots
• 500 g paprika
• 100 ml of vegetable oil
• 70 ml of 9% vinegar
• 100 g sugar
• 30 grams of salt
• ground red and black pepper to taste

Cooking method:

To prepare this one of the most delicious canned salads, beans must be boiled until tender. Mince the tomatoes, carrots and bell peppers. Vegetable mass put in a saucepan with hot oil, bring to a boil and simmer for 15-20 minutes. Put boiled beans in boiling mass, add salt, sugar, spices, simmer another 1-20-20 minutes. Pour vinegar, stir, bring to a boil and remove from heat. Hot salad spread in sterilized jars, roll up, turn and wrap until cool.

Ingredients:

• 1 kg of green beans,
• 1 kg of tomatoes
• 500 g paprika
• 500 g carrots
• 500 g onions
• 100 ml of vegetable oil
• 35 ml of 9% vinegar
• 30 grams of salt
• 40 g sugar

Cooking method:

Remove the tails from the beans, cut into 3 cm long pieces. Cut the pepper into large straws, cut the tomatoes into slices, carrot into slices, and cut the onion into half rings. Put all prepared vegetables in a saucepan, pour in oil, simmer under the lid for 20 minutes. Add salt, sugar and vinegar, simmer another 7-10 minutes. Hot Salad from canned vegetables  spread out in sterilized jars, roll up, turn and wrap to cool.

Below is a selection of photos for salads preservation recipes:

Salad from bell pepper with vegetables and rice.

Ingredients:

• 1 kg of bell pepper
• 500 g onions
• 300-400 g carrots
• 200 grams of rice
• 1 liter of tomato juice
• 200 ml of vegetable oil
• 50-60 g of salt
• 50-60 grams of sugar

Cooking method:

Bulgarian pepper cut into strips, onions - diced, grate carrots. Rice pour boiling water for 20 minutes. Fry onion in oil. Add carrots and peppers, simmer for 2 minutes. Pour in tomato juice, add rice, salt and sugar, simmer until rice is ready, stirring occasionally. Arrange the canned vegetable salad in jars, roll up, turn over and wrap until cool.

Salad of bell pepper with vegetables.

Ingredients:

• 2.5 kg of red bell pepper
• 1 kg of carrots
• 1 kg of tomatoes
• 1 kg of onion
• 200 ml of vegetable oil
• 100 ml of 9% vinegar
• 100 g sugar
• 45 grams of salt
• bay leaf
• black pepper peas

Cooking method:

Cut all vegetables at random, add other ingredients, leave for 8-10 hours. Stir from time to time. Then put the mass on the fire, bring to a boil and simmer for 10 minutes. Prepared canned vegetable salad prepared according to this recipe into sterilized jars, cover them with lids and sterilize: 0.5 liter jars - 10 minutes, 1 liter - 15 minutes. Then roll, turn and wrap to cool.

Ingredients:

• 1 kg of bell pepper
• 1 kg of dense plums
• 1 kg of apples
• 200 g onions
• 100 ml of vegetable oil
• 50 ml of 9% vinegar
• 50 g sugar
• 30-40 g of salt
• black and allspice to taste

Cooking method:

Plum cut in half, remove the bones. In apples, cut the core, cut into slices. Bulgarian pepper and onion cut into half rings. Combine the prepared products, add salt, sugar, vinegar, vegetable oil, mix and leave for 2 hours to let the juice. If juice is not enough, pour 100-150 ml of water or apple juice. Put the mass on the fire, add spices, bring to a boil and simmer for 10-15 minutes. Hot salad, canned for the winter according to this recipe, decomposed into sterilized jars, roll up, turn over, wrap until cooled.

Ingredients:

• 1 kg of bell pepper
• 20 grams of garlic
• 20 ml apple cider vinegar
• 100 ml of vegetable oil
• 10 grams of salt
• 10 g dried Italian herbs
• ground black pepper

Cooking method:

To preserve salad for the winter according to this recipe, the pepper must be cleaned of seeds, cut each into 4-6 parts. Combine salt and dried herbs, add half crushed garlic. Put the pepper on a baking sheet, sprinkle with the prepared mixture, pour over with oil, bake in the oven preheated to 100 ° C for 50-60 minutes. Turn over once. The remaining garlic is finely chopped. Put hot pepper in a sterilized jar, sprinkling with garlic and ground pepper. Pour hot oil from the pan, pour in a bite and immediately roll up. Wrap to cool. Store in a cool place.

Ingredients:

• 700-800 g of bell pepper
• 30 grams of garlic
• 10 grams of salt
• 50 g sugar
• 30 grams of dill
• 45 ml of 9% vinegar
• cooking oil for frying

Cooking method:

Products listed for 1 liter cans. Before you make such a canned salad, the Bulgarian pepper should be thoroughly washed, dried and fried in vegetable oil until soft. Put in a sterilized jar, pouring chopped garlic and dill, add salt, sugar and vinegar. Pour boiling water to the top. Banks roll up and wrap to cool.

These photos show how to preserve the salads for the winter according to the recipes presented above:

Cauliflower salad with vegetables.

Ingredients:

• 500 g cauliflower
• 400 g zucchini
• 250 g tomatoes
• 300 g carrots
• 300 g paprika
• 30 grams of garlic
• 50 ml chili ketchup
• 100 ml of vegetable oil
• 50 ml of 9% vinegar
• 15-20 g of salt
• 30-40 g sugar

Cooking method:

To prepare this one of the best canned salads, cauliflower must be disassembled into inflorescences, rinsed thoroughly. Zucchini cut into cubes, pepper - straws, grate carrots. Mince the tomatoes and slightly reduce. Put all prepared vegetables in a saucepan, add vegetable oil, ketchup, salt and sugar, simmer on low heat for 20-25 minutes. Add garlic and vinegar passed through a press, simmer another 5 minutes. Hot salad spread in sterilized jars, roll up, turn and wrap until cool.

Cauliflower in tomato and vegetable sauce.

Ingredients:

• 2 kg cauliflower
• 1.2 kg of tomatoes
• 200 g paprika
• 50 g garlic
• 100 g parsley
• 50 grams of salt
• 100 g sugar
• 100 ml of 9% vinegar
• 100 ml of vegetable oil

Cooking method:

Disassemble the cabbage into florets, blanch for 2 minutes in boiling salted water (10g of salt per 1 l of water). Tomatoes, sweet pepper and garlic mince or chop with a blender. Put the vegetable mass on the fire, add vegetable oil, salt, sugar, bring to a boil, simmer for 10 minutes. Pour chopped greens, cabbage, pour vinegar, simmer for 5 minutes. Arrange the cabbage and marinade in sterilized jars, immediately roll up. Then the cans with homemade canned salad need to be turned over and wrapped until cool.

Ingredients:

• 1 kg of bell pepper
• 100 grams of garlic
• 100 ml of vegetable oil
• 100 ml of 9% vinegar
• 30 grams of salt
• a pinch of ground black pepper

Cooking method:

Pepper cut the stem with seeds. Wash the prepared pepper, dry it, fry in the heated vegetable oil until soft. Combine vinegar, salt and ground pepper. Dip the roasted peppers in the mixture and place in a sterilized jar, sprinkling with chopped garlic. Top with a jar to pour 30 ml of calcined vegetable oil, roll up. Flip the jar with canned billet  and wrap to cool.

Ingredients:

• 1.5 kg of cabbage
• 1 kg of tomatoes
• 500 g red bell pepper
• 500 g carrots
• 500 g onions
• 250 ml of vegetable oil
• 40 ml of 9% vinegar
• 60 grams of salt
• 50 g sugar

Cooking method:

To preserve such a salad for the winter cabbage, Bulgarian pepper and onions should be chopped. Grate carrots on a coarse grater. Cut tomatoes into slices. Combine all the vegetables in a saucepan, add the remaining ingredients, mix, leave for 20 minutes. Then put on fire and bring the mass to a boil. Hot salad to decompose in sterilized jars with a volume of 0.5 liters, sterilized for 10-15 minutes. Then roll, turn and wrap to cool.

Ingredients:

• 1 kg of white cabbage
• 1 kg of bell pepper
• 1 kg of tomatoes
• 500 g carrots
• 500 g onions
• 100 ml of vegetable oil
• 50 ml of 9% vinegar
• 50 grams of salt
• 50 g sugar

Cooking method:

To use this recipe for canning salads cabbage, Bulgarian pepper and onions should be chopped. Cut tomatoes into slices. Grate carrots. All vegetables combine, add salt, sugar, vegetable oil and vinegar. Putting the salad into sterilized jars, compacting with a spoon, and sterilizing: 0.5 liter jars - 12-15 minutes, 1 liter - 20-25 minutes. Then roll, turn and wrap to cool.

Ingredients:

• 1 kg of cucumbers
• 1 kg of dense tomatoes
• 500 g paprika
• 500 g onions
• bay leaf and black peppercorns

For the marinade:

• 1 l of water
• 50 grams of salt
• 50 g sugar
• 50 ml of 9% vinegar

Cooking method:

To preserve such a salad for the winter, cucumbers should be cut into slices, onions and Bulgarian pepper - half rings, tomatoes - slices. Put vegetables in sterilized jars, add bay leaf and black pepper peas. For the marinade, bring the water with salt and sugar to a boil, pour in the vinegar and remove from the heat. Pour the vegetables with hot marinade. Sterilize 0.5 liter jars for 7-10 minutes, 1 liter - 15-17 minutes. Then roll, turn and wrap to cool.

In the video " Canned salads»Shows how these snacks are prepared:

Salad "Winter" without sterilization.

Ingredients:

• 1 kg of white cabbage
• 1 kg of bell pepper
• 1 kg of tomatoes
• 400 g carrots
• 500 g onions
• 30 grams of salt
• 50 g sugar
• 200 ml of vegetable oil
• 100 ml of 9% vinegar
• 100 ml of water

Cooking method:

For home canning of such a salad cabbage, Bulgarian pepper and onions should be chopped. Cut tomatoes into slices. Grate carrots. Vegetables put in a saucepan, add vegetable oil, vinegar, sugar, salt, water, mix. Bring to a boil over low heat, simmer for 25-30 minutes, stirring occasionally. Hot salad spread in sterilized jars, roll up, turn over and allow to cool.

Marinated cabbage rolls.

Ingredients:

• 2 kg of cabbage
• 1 kg carrot
• 100 grams of garlic

For the marinade:

• 1 l of water
• 45 grams of salt
• 100 g sugar
• 60 ml of 9% vinegar
• 100 ml of vegetable oil
• 1 bay leaf
• 2-3 peas black and allspice

Cooking method:

Cabbage leaves blanch in boiling water for 2 minutes, cut off the thickening. Grate carrots, add garlic passed through a press. Wrap the carrot-garlic stuffing in cabbage leaves. Stuffed cabbage rolls tightly in sterilized jars. For the marinade, boil water with spices, salt, sugar and vegetable oil. Pour the vinegar and remove from heat. Pour hot marinade jars with cabbage rolls and sterilize: jars with a volume of 1 liter - 20 minutes, 2 liter - 30 minutes. Then roll, turn and wrap to cool.

Ingredients:

• 1.5 kg of mushrooms
• 1 kg of tomatoes
• 1 kg of bell pepper
• 500 g carrots
• 500 g onions
• 20-25 grams of garlic
• 300 ml of vegetable oil
• 100 ml of 9% vinegar
• 50 grams of salt
• 150 g sugar
• on 10-12 peas of black and allspice
• 2-3 buds of cloves

Cooking method:

To use this recipe for winter preservation, tomatoes for salad need to be cut into slices. Bulgarian pepper, carrot and shredded onions. Mushrooms clean, wash, chop large and boil in boiling water for 5-20 minutes. Then drain in a colander, let the liquid drain. Heat oil in a skillet, fry onion. Add carrots, bell peppers and tomatoes, simmer under the lid until juice appears. Add mushrooms, garlic, salt, sugar, spices, simmer on low heat under the lid for 30-40 minutes. Pour the vinegar, simmer another 7-10 minutes. Arrange the hot salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 2.5 kg of tomatoes
• 500 g green apples
• 400 g paprika
• 500 g carrots
• 500 g onions
• 20 g fresh hot pepper
• 30 grams of garlic
• 100 g greens (parsley, dill, basil)
• 100 ml of vegetable oil
• salt and spices to taste

Cooking method:

Tomatoes, apples and hot peppers mince. Bulgarian pepper and onion cut into strips. Grate carrots. Put prepared vegetables in a saucepan, pour in vegetable oil, simmer for 30-40 minutes, stirring occasionally. Then add finely chopped greens, passed through a press garlic, salt, spices, mix thoroughly and simmer for another 10 minutes.

As shown in the photo, for preservation for the winter, hot salad should be decomposed into sterilized jars, rolled up, turned over and wrapped until cool:

Ingredients:

• 500 g paprika (better than yellow)
• 500 g cucumbers
• 500 g dense tomatoes
• 20 g parsley

For the marinade:

• 1 l of water
• 30 grams of salt
• 50 g sugar
• 100 ml of 9% vinegar

Cooking method:

For the preservation of this delicious salad cucumbers need to cut into slices, tomatoes - slices, peppers - in small cubes. Put vegetables in layers in a sterilized jar, compacting with a spoon, add chopped parsley. For the marinade, bring the water with salt and sugar to a boil, pour in the vinegar and remove from the heat. Pour the hot marinade into the jars and sterilize: 0.5 liter jars - 7-10 minutes, 1 liter - 15-17 minutes. Then roll, turn and wrap to cool.

Ingredients:

• 1 kg of beet
• 100 g horseradish root

For the marinade:

• 125 ml of water
• 50 g sugar
• 15 grams of salt
• 15 ml of 9% vinegar

Cooking method:

Boil or bake beets until tender, cool, peel, grate. Horseradish root soak in cold water for 2 hours, grate, combine with beets. For the marinade in boiling water, dissolve salt and sugar, pour in vinegar and remove from heat. Pour marinade vegetables, mix thoroughly and place tightly in sterilized jars. Sterilize 0.5 liter jars for 15 minutes, 1 liter - 20-25 minutes. Roll, turn and wrap to cool.

Ingredients:

• 1 kg of beet
• 50 g garlic
• 75 ml of 9% vinegar
• 75 ml of vegetable oil
• 25 g sugar
• 20 grams of salt
• 5 g ground coriander
• 2-3 g ground red and black pepper

Cooking method:

Boil beets in boiling water for 10-15 minutes. Then cool, peel, grate on a grater for vegetables in Korean. Add garlic, salt, sugar, vinegar, passed through a press, mix, leave for 20-30 minutes, so that the juice is separated. Heat oil in a frying pan, add spices and immediately pour the beets, mix thoroughly. Put, beets in sterilized jars. Sterilize 0.5 liter jars for 10 minutes, 1 liter - 15 minutes. Roll, turn and wrap to cool.

And finally, another selection of photos to the recipes for preserving salads for the winter:

0 291575

Photo gallery: Salad from pepper for the winter Fingers you will lick, In an apple, without sterilization, without tomatoes. The best step-by-step recipes for pepper salad for winter

Sweet Bulgarian pepper is considered to be the “favorite” of home-made products for the winter. So, in the midst of a generous autumn season, you can always stock up on the market with red, yellow, green and orange bright fruits - not only tasty, but extremely useful. So, bell pepper  rich in vitamins B, C, P, PP, carotene and other trace elements. The use of sweet pepper in food has a beneficial effect on the cardiovascular system, helps to increase immunity, improve gastrointestinal function and nervous system. Pepper can be preserved in the form of lecho, vegetable caviar, salads stuffed with various vegetables. Let's look at one option and prepare a pepper salad for the winter. With the help of our step-by-step recipes with photos, we will easily master the culinary “wisdom” of preparing pepper salad: with tomatoes, with carrots, with cabbage, without sterilization and with it. So, open the notebooks and write the recipes - just you will lick your fingers!

Delicious salad of peppers and carrots for the winter. Lick your fingers - a step by step recipe with photos.

Bulgarian pepper salad for the winter

Such a delicious salad from peppers and carrots for the winter will be an excellent way to solve the “food” problem - if the guests are on the doorstep and there is a minimum of products in the fridge. It is enough to open a jar with a blank, put it beautifully on a dish and can be served on the table. Pepper and carrot perfectly harmonizes to taste and appearance, and cooking salad for the winter will take a minimum of time. Follow our step-by-step recipe with a photo and you will succeed.

Ingredients for harvesting peppers and carrots for the winter

• sweet pepper - 0.6 kg
• carrots - 0.4 kg
• onion - 4 pcs.
• green tomatoes - 5 pcs.
• vegetable oil - 100 ml
• vinegar 6% - 100 ml
• sugar - 2 tsp.
• salt - 1 - 1.5 tsp
• ground black pepper - to taste

Step-by-step description of the recipe for pepper salad with carrots for the winter

Salad from pepper and cabbage for the winter (without tomatoes) - a simple and affordable recipe

Salad for the winter: cabbage, pepper

In the autumn, nature gives us generous harvests of fruits and vegetables - delicious, fragrant, just filled with the sun. Of course, fresh salads are considered the most useful, so they must be present in the daily menu. But for the long winter months marinades, pickles, preserves and compotes will be an excellent way out. Pay attention to the salad from pepper and cabbage for the winter with spices - our recipe is extremely simple and affordable. And all the ingredients in abundance you will find in the nearest market. We buy and cook!

The list of ingredients for the preparation for the winter salad of pepper and cabbage (without tomatoes)

• sweet pepper - 1 kg
• white cabbage (late) - 5 kg
• carrot - 1 kg
• onion - 1 kg
• vegetable oil - 0.5 l
• salt - 4 tbsp.
• sugar - 350 gr.
• vinegar 9% - 0.5 L

Preparation for the winter salad of pepper without tomatoes

1. Cabbage shred on a grater or with a knife.
2. We clean the carrots and rub them on a coarse grater, and cut the onion into half rings.
3. Sweet pepper cleaned of seeds and partitions, cut the stalk, wash and cut into strips.
4. In a large bowl, mix the chopped vegetables - better with your hands. Make sure that the cabbage does not let the juice.
5. For the marinade, sugar and salt should be dissolved in the oil, and vinegar should be added.
6. Add marinade to vegetables, pouring it in portions. All thoroughly mixed.
7. Spin cans are sterilized, and then we put the finished salad. Lid rolls and put in the pantry.

Salad from pepper for the winter "In the apple" - a recipe without sterilization

Pepper salad for the winter

According to this recipe, pepper salad for the winter without sterilization is obtained with an unusual savory flavor - due to the presence of onions and apples. And the honey will give the snack a soft, velvety touch. Prepare for the winter a few jars of pepper salad "In the apple" and you will always have a ready appetizer, as well as an original side dish for meat or fish.

Ingredients for the preparation of salad "Apple" for the winter

• bulgarian pepper - 2 kg
• apples (sweet and sour varieties) - 1 kg
• onion - 1 kg
• honey - 3 tbsp.
• salt - 1 tbsp.
• vegetable oil - 4 - 5 tbsp.
• vinegar 9% - 65 ml

Preparation for the winter salad of pepper "Apple" - step by step instructions

1. The bulbs must be peeled and cut into half rings. In apples, cut off the peel and cut the core with the seeds, and then cut into slices.
2. In a large pot lay out onions, apples and peppers. Mix all the ingredients.
3. To the vegetables add oil, honey and salt. The contents need to be mixed again and left for 1 hour.
4. During this time, the vegetables will empty the juice, which will be collected at the bottom of the pan.
5. Now put the pan with vegetables on the fire and close the lid. After boiling the fire can be reduced and boil another 15 minutes, not forgetting to stir.
6. Finally, add the vinegar and mix again.
7. In the pre-sterilized jars you need to expand the hot salad, roll up with clean covers. Ready wraps wrapped with a warm blanket and wait for cooling. In a day you can take it to the pantry - before the onset of winter. At the exit you should have 6 jars of lettuce with a capacity of 0.5 liters.

Recipe for a salad of pepper and eggplant for the winter video

Salad from pepper and eggplant for the winter - an excellent snack, as well as an addition to hot and cold main dishes. In our video recipe, you can quickly cook this delicious and useful workpiece.

Pepper salad for the winter is simple and does not require any special expenses. So, according to our step-by-step recipes  With the photo, you can make harvesting of pepper salad with and without tomatoes, with carrots, with cabbage, without sterilization and with it. Cook with the soul - and in winter you will only have to open jars with goodies and taste. Bon appetit and successful preparations!