Salads for the winter close many. And every year I want something new. Some housewives close the preservation they love in their family after a year, so that everyone has time to miss the familiar taste. In this article, I offer 6 delicious salad recipes for the winter: cucumber salad, zucchini salad, pepper and tomato lecho, eggplant salad, mixed vegetable salad, bean salad.

All these salads turn out delicious, they stand well even indoors all winter. The main thing is to close them in clean jars and sterilized. You need to wash cans for conservation without detergents, use soda or mustard powder.

It is also important to use coarse non-iodized salt. If you take extra salt or with iodine, then the preservation will quickly deteriorate.

You can sterilize jars both over steam and in the microwave for 5 minutes. Or in the oven at 130 degrees for 7 minutes (put the jars in a cold oven, and then heat).

This recipe is easy to prepare, and the cucumber salad is very tasty. Cucumbers in this salad will be soft, but they will crunch. Cucumbers will have a very pleasant smell of dill, like a memory of summer.

This salad can be eaten both in its pure form and added to other salads (for example, coleslaw or sauerkraut, it is also delicious to eat with beets).

Ingredients:

• cucumbers - 4 kg
• onion - 0.5 kg
• dill - large bunch
• rock salt - 3 tbsp.
• sugar - 6 tbsp.
• vegetable oil - 250 ml
• vinegar 9% - 200 ml

Yield - about 4.5 liters of finished salad.

Preservation: cucumber salad.

Cucumbers need to be washed and cut. First, cut off the tips of the cucumber, then cut into slices, about 5 mm thick. If the cucumber is large, cut it into semicircles. For this salad, any cucumbers that are available are suitable: large, small, and twisted.

After you cut the cucumbers, weigh them. For the recipe you need 4 kg.

Gently mix the vegetables, add salt (3 tablespoons), sugar (6 tablespoons) and sunflower oil (250 ml). Salt should be coarse, not iodized. Never take extra salt for preservation.

Stir again the salad, cover and leave at room temperature for 4-5 hours. After this time, the cucumbers will release juice.

When the cucumbers have stood, they need to be cooked a little. Put the bowl on the fire and bring the cucumbers to a boil, stirring gently so that the cucumbers do not turn into porridge. When the salad boils, pour in 200 ml of table vinegar and boil for another 3-4 minutes until the cucumbers change color (become a little olive).

It is important not to overcook the cucumbers, otherwise they will be very soft, not crispy.

Jars and lids must be sterilized first. You can sterilize over steam, you can in the microwave, or you can in the oven.

To sterilize jars in the oven, you must first wash them well with soda (but not with detergent), put them in a cold oven. Turn on the heat 130 degrees. When the oven is hot, heat the jars for 5-7 minutes, then carefully remove them.

Place the lids in boiling water for 5 minutes. Remove with a fork without touching the inside with your hands.

Divide the salad into prepared jars. Necessarily cucumbers must be covered with marinade. Pour the marinade all the way to the top so that there is no air left in the jar after seaming.

When the salad is laid out, immediately cover with sterilized lids and roll up. Turn the jars over, check that the lid is well closed, the brine should not leak. Let the salad cool completely upside down, then store in the cellar or pantry.

Do not wrap salad jars or the cucumbers will become too soft. Also, do not put a hot salad next to a chilled preservation.

Zucchini salad - a recipe for homemade preparations for the winter

This is a vegetable salad in which zucchini plays a major role. The taste is excellent, such a salad is eaten with pleasure not only in winter, but also immediately after preparation. I recommend trying this salad recipe, it will be delicious.

Ingredients:

• zucchini - 1 kg
• tomatoes - 1.5 kg
• bell pepper - 4 pcs. major
• garlic - 4-5 cloves
• sugar - 100 gr.
• salt - 1 tbsp.
• vinegar 9% - 1 tbsp.
• vegetable oil - 1 tbsp.

Output - 2.4 liters.

Cooking zucchini salad for the winter.

All vegetables must be washed and chopped. If the zucchini is already old, you need to peel and remove the seeds. If the zucchini is young, you can not do this, but cut it right away. Zucchini is weighed already cut and peeled.

Cut the zucchini into cubes about 1.5 cm.

Peppers need to be cleaned of seeds and cut into strips. Tomatoes are also cut into strips. Just finely chop the garlic.

Pour chopped tomatoes into a large saucepan, add sugar and salt. Stir gently and start heating over low heat.

Tomatoes will release juice when heated, you need to wait until it boils, stirring occasionally. When the tomatoes boil, let them boil for 10 minutes, again remembering to stir.

After 10 minutes, add zucchini, pepper, vegetable oil. Stir, let it boil. After boiling, you need to cook this vegetable salad for 30 minutes over low heat.

15 minutes before cooking, add chopped garlic to the salad. Stir the vegetables gently to keep them whole.

Vinegar is added 2 minutes before cooking, immediately cover the pan with a lid so that the vinegar does not evaporate. Bring to a boil and turn off the heat. The vinegar in this salad is needed as a preservative so that it can be stored longer and even at room temperature.

Ready salad should be laid out in sterilized jars to the very edge. And immediately roll up with sterilized lids. Banks turn over, wrap up and leave to cool.

Hungarian lecho with garlic for the winter - a delicious recipe

Lecho is a popular dish in our country. Real lecho should be prepared from two main ingredients: bell pepper and tomato. The remaining nuances are already brought by each hostess. This lecho recipe is successful: the finished product is fragrant and slightly spicy and spicy, thanks to garlic and hot peppers.

Ingredients:

• tomatoes - 3 kg
• bell pepper - 1.5 kg
• chili pepper - 1 pc. (optional)
• garlic - 1 head (large)
• vinegar 9% - 3 tbsp.
• sugar - 50 gr.
• salt - 1 tbsp.
• vegetable oil - 200 gr.
• peppercorns - a few pieces in each jar

Yield - 3.5 l

How to cook lecho with garlic.

Take a large pot in which you will cook lecho. Peel the garlic and cut into strips. You should not chop it finely, in this salad it should be felt as a separate ingredient. Place chopped garlic in a bowl.

Remove the stem and seeds from the pepper. Cut the pepper in half, and then cut into strips, about 1 cm wide. Fold the chopped pepper to the garlic. Together with the bell pepper, you can cut 1 chili pepper for spiciness.

Next you need to prepare the tomatoes. They need to be washed, cut into halves, remove the stem. Tomatoes need to be mashed. This can be done in a blender or food processor. Add tomato puree to pepper and garlic.

Now put in a pan 50 gr. sugar, 200 gr. vegetable oil (refined, odorless), 1 tbsp. with a heap of salt. Turn on the fire under the pan and let the lecho boil, be sure to stir everything.

When the lecho boils, cook it over moderate heat for 30 minutes. Stir occasionally. After half an hour, add 3 tbsp. l. vinegar, boil for another 5-7 minutes.

In pre-sterilized jars, put 5 pcs. peppercorns (both black and allspice). Fill the jars with ready-made lecho to the very edge and roll up. Turn the jars upside down and let cool. And wait for the time to enjoy this delicious dish!

Delicious eggplant salad for the winter - recipe with photo

Eggplants can be used to make various preparations for the winter: sauteed, salad with vegetables, eggplants like mushrooms, eggplant caviar, pickled eggplants, etc. In this article, I will write a delicious recipe for eggplant salad and other vegetables.

Ingredients:

• eggplant - 1 kg
• bell pepper -800 gr.
• tomatoes - 500 gr.
• onion - 400 gr.
• carrots - 300 gr.
• garlic - 1 head
• vegetable oil - 100 ml
• water - 200 ml
• vinegar 9% - 80 ml
• salt - 1 tbsp. + 1 tbsp. to remove bitterness from eggplant
• sugar - 80 gr.

Output - 2 liters.

Step by step cooking eggplant salad.

Cut the eggplant into cubes about 1.5 cm. Add 1 tbsp to the eggplant. salt, mix and leave for 10 minutes to leave the bitterness. After 10 minutes, the eggplant should be washed with running water.

Remove seeds from bell pepper and cut into squares about 1.5 tbsp. Grate carrots on a coarse grater. Cut the onion into medium cubes, finely chop the garlic. Place all vegetables in a bowl.

Cut the tomatoes into cubes, like eggplants. Send the tomatoes to the pan with the rest of the vegetables. Pour the salad with 100 ml of refined vegetable oil, and also pour 200 ml of water. Mix vegetables and put on fire.

When the salad boils, put sugar in it, 1 tbsp. salt, mix gently so that the vegetables remain whole.

After boiling, cook the salad for 10 minutes. At the end of cooking, pour 80 ml of table vinegar, bring to a boil and immediately (boiling) lay out in sterilized jars and roll up.

Fill jars to the very top, immediately roll them up with sterilized lids (can be self-screwing).

Turn the jars over and wrap them in a warm blanket for 5-6 hours. When the eggplant is completely cool, store it.

Vegetable salad without oil - a piece of summer for the winter

This salad is original, because in addition to standard cucumbers, tomatoes and peppers, it includes apples and carrots. It turns out delicious and beautiful.

Ingredients:

• cucumbers
• tomatoes
• bell pepper
• onion
• apples (not loose)
• carrot

Approximately equal in total.

For 1 liter of brine(enough for 2 liters of preservation):

• water - 1 l
• coarse rock salt - 1 tbsp. (without slide)
• sugar - 1.5 tbsp.
• citric acid -1 tsp or acetic acid 70% - 1 tbsp.

Cooking vegetable salad for the winter.

The salad is fairly easy to prepare. You need to take all the vegetables and apples in approximately equal amounts. Wash and cut everything. Cut into portions so that it is convenient to eat later, not very large. Cucumbers and carrots - slices, apples and tomatoes - slices, peppers and onions - straws.

Take jars not sterilized, just clean. This salad is placed in jars raw and then sterilized in water.

If you have liter jars, you can lay everything out in small layers, just put a little bit of everything in half-liter jars: a few pieces of cucumbers, then carrots, apples, peppers, onions, tomatoes and again all over again. Put everything tightly, but do not tamp too much so that the vegetables remain intact.

When the vegetables are laid out in jars, boil the brine. 1 liter of brine is enough for 4 half-liter jars of lettuce or 2 liter jars.

Pour 1 liter of water into a saucepan, add 1 tbsp. salt without a slide, 1.5 tbsp. sugar without a slide, as well as 1 tsp. citric acid or acetic acid. When the brine boils, pour over the vegetables in the jars and just cover with a lid, but do not roll up.

In a wide saucepan, put a napkin or towel on the bottom, pour 1/3 of water. A towel at the bottom is needed so that the jars do not burst. Heat the water, put the jars in it carefully. Remember that the lids are just covered.

Put the pot with the jars on the fire and boil the water. After boiling, sterilize the vegetable salad for 10 minutes for half-liter jars and 15 minutes for liter jars.

After sterilization, carefully remove the jars using a special tool and roll them up. Turn over and let the salad cool completely. Cucumbers after sterilization will change color - they will become a little olive.

In winter, enjoy a piece of summer in jars. You can also add zucchini to such a salad if you like it marinated.

Beans with vegetables - very tasty and satisfying

This salad is different from all the previous ones. Here the beans play the main role, and the vegetables are not put in pieces, but the sauce is made from them. It turns out beans in a vegetable filling. In winter, such beans can be eaten with meat, side dishes, and also put in first courses during cooking.

Ingredients:

• beans - 0.5 kg
• tomatoes - 0.5 kg
• bell pepper - 0.5 kg
• onion - 2 pcs. medium
• carrots - 2 pcs. medium
• chili pepper - optional (for spicy lovers)
• salt - 1 tbsp. without a slide
• vinegar 9% - 80 ml
• refined vegetable oil - 300 ml

Step by step bean salad recipe for the winter.

Beans need to be soaked for several hours in advance so that they cook faster later. Cooking time for beans will depend on the type of bean. Therefore, it must be boiled separately after soaking almost until cooked, there is no need to add salt. After that, the beans will cook for another 10 minutes with vegetables, so keep this in mind when cooking.

Wash tomatoes, peppers, onions and carrots and pass through a meat grinder. Add 1 tbsp to this vegetable puree. salt without a slide and put on fire.

After boiling vegetables, pour vegetable oil and cook for 10 minutes. After 10 minutes, add the beans, stir and cook for another 10 minutes with the lid closed.

At the end of cooking, add vinegar, bring to a boil and can be poured into sterilized jars.

Pour the salad, as usual, to the very top and immediately roll up with sterilized lids. Turn over and let cool. It turns out delicious and easy to prepare.

Here is a selection of delicious salads for the winter. Canned according to these recipes and you will be full and satisfied in the winter.

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