Salads for the winter

Unfortunately, not everyone has the opportunity to eat fresh and natural vegetables all year round. But there is a way out - to prepare salads from the vegetable season and enjoy their taste in winter. There are a lot of recipes for cooking spins for the winter, we offer you the best options.

Cabbage salads for the winter

Recipe 1

1. Chop half of the cabbage into small squares. Chop a couple of onions in half rings and immerse in the cabbage.
2. Rinse a kilogram of tomatoes and cut into four slices, then immerse them in cabbage and onions. Mix everything well.
3. Prepare the marinade. In a glass of boiled chilled water, dissolve a small spoonful of sugar, a large spoonful of salt, and five large spoonfuls of 9% vinegar. Pour the marinade over the vegetables and let sit for about an hour.
4. At the end of the time, place the salad in the prepared jars and pour the rest of the marinade. Cover the jars with lids and place the containers in cold water in a saucepan. Place the pot on the stove. As soon as the water boils, wait 15 minutes.
5. Now the cans need to be rolled up, wrapped in a blanket and left for 12 hours. Finished cans should be kept cold. And before use, the salad should be poured with sunflower oil.

Recipe 2

1. Peel and chop a couple of carrots and the same number of onions.
2. Immerse the vegetables in a skillet, pour in a little sunflower oil and fry for two to three minutes.
3. Chop half a kilo of cabbage and mix with onions and carrots.
4. Add a glass of boda to the vegetables, a small spoonful of sugar and salt to taste. Cover and simmer the dish over low heat for about twenty minutes. At the end of cooking, pour in three large spoons of vinegar 9% and knead.
5. Arrange the prepared salad in sterilized jars and roll up.

Recipe 3

1. Free a kilo of cauliflower from the leaves and rinse thoroughly. Disassemble the cabbage into inflorescences and place in a plate.
2. Pour boiling water over the vegetable and leave it alone for ten minutes.
3. Peel three Bulgarian peppers, a couple of onions and a couple of carrots. Chop the pepper into strips, chop the onion in half rings, chop the carrots on a grater.
4. Put the vegetables in a saucepan, put the cabbage without water.
5. Pour half a glass of hot water into a separate container and add a large spoonful of salt, a small spoonful of paprika, the same amount of cardamom and a couple of large tablespoons of sugar to it. Pour in half a glass of sunflower oil and the same amount of vinegar 9%. Knead the filling thoroughly and pour over the vegetables. Let stand for about an hour.
6. After the time has elapsed, transfer the prepared salad to the prepared jars and sterilize for about ten minutes, and then twist and put in a warm place for 12 hours.

Cucumber salads for the winter

Recipe 1

1. Rinse eight kilos of cucumbers and cut as you like.
2. Rinse five carrots, peel and chop into strips.
3. Chop half a kilo of onions in half rings. Mix all prepared vegetables together.
4. Prepare the marinade. To do this, pour a glass of sunflower oil into a saucepan, the same amount of vinegar 3%, add half a glass of sugar, a large spoonful of salt, a few peppercorns with bay leaves and put on fire. As soon as the composition boils, it must be removed from the stove and allowed to cool.
5. Pour the vegetables with the prepared marinade, move and arrange the salad in the jars. Sterilize the finished product for about ten minutes, then screw it up, let it stand for 10 hours, and then put it away for storage.

Recipe 2

1. Rinse a kilo of cucumbers thoroughly, cut as it is more convenient for you, remove the seeds (if the cucumbers are overripe) and cover with a large spoonful of salt. In general, its calculation is taken as follows: for 1 kilo of cucumbers there is a large spoonful of salt, therefore, with an increase in vegetables, increase salt in proportion. These cucumbers need to be refrigerated overnight.
2. In the morning, you need to drain the juice that appears from the cucumbers, put the vegetable itself in the prepared jars, alternating a layer of cucumbers with a layer of horseradish with garlic.
3. Prepare the marinade by mixing a liter of water with 150 ml of vinegar, two large tablespoons of mustard, and six tablespoons of sugar in a saucepan. Boil the composition, and then pour the cucumbers chilled.
4. Sterilize jars, liter for about a quarter of an hour, and three-liter for about half an hour. Twist.

Recipe 3

1. Rinse 3 kilos of cucumbers and cut into strips.
2. Do the same with sweet peppers, tomatoes, carrots, onions and cabbage.
3. Pour half a liter of vegetable oil, a couple of large tablespoons of vinegar to the vegetables and sprinkle with salt to taste.
4. Knead the salad thoroughly, then place it in the prepared jars. Sterilize and roll up.

Eggplant salads for the winter

Recipe 1

1. Rinse six kilograms of eggplants, cut off the tails from them. Cut each crosswise and lengthwise so that you get 8 pieces. Fold in a container and cover with two heaped tablespoons of salt, stir and let stand for about two hours. At the end of the time, rinse them.
2. Pour the eggplant over with cold water and put on fire. Once boiled, reduce heat to medium and let sit on the stove for five minutes. Drain the water.
3. Now you can do the marinade. Peel eight bell peppers and 200 g of garlic and mince together with 3-4 hot peppers. Pour in half a glass of oil, the same amount of vinegar, add two large tablespoons of salt and a glass of sugar. The whole mass must be boiled.
4. Pour the eggplants with the prepared brine and boil. Then reduce heat and let stand for another five minutes.
5. Roll the prepared salad into the jars.

Recipe 2

1. Rinse five kilograms of eggplant, cut off the tails and cut.
2. Put the eggplant in a saucepan, pour three liters of water, 250 ml of vinegar and add four large tablespoons of salt. Let it boil and hold for three minutes.
3. Chop 350 g of dill, chop 300 g of garlic. Add everything to the eggplant and pour in 300 ml of vegetable oil. Mix.
4. Arrange the prepared salad in jars and cover each with a lid.
5. Sterilize the filled cans for a quarter of an hour and roll up.

Recipe 3

1. Rinse a pound of eggplants, cut off the tails and cut into circles, the thickness of which is about a centimeter.
2. Pour a couple of large tablespoons of oil into a frying pan and fry the eggplant on both sides until golden brown, about three minutes on each side.
3. Peel and crush three garlic cloves in a mortar.
4. Finely chop five sprigs of parsley and dill. Mix greens with garlic and a large spoonful of salt.
5. In a mixture prepared from herbs and salt, roll each piece of eggplant tightly and place them in prepared jars. Pour boiled and cooled oil into the jar, you can take just refined, in the amount of 2.5 large spoons. Close the lids and store the finished dish in the refrigerator.

Tomato salad for the winter

Recipe 1

1. Rinse 1.5 kg of cucumbers and cut into slices. Cut the same number of tomatoes into slices convenient for you.
2. Cut 750 g of onion into half rings.
3. Mix vegetables and add 2.5 large tablespoons of vinegar and 250 g of vegetable oil to them.
4. Add 2.5 large spoons of sugar and two large spoons of salt. Stir and let stand to let the juice stand out. At this time, prepare the jars by rinsing them with baking soda and boiling them.
5. Place the salad tightly in jars and sterilize the filled containers for a quarter of an hour. Twist the jars - you're done.

Recipe 2

1. Rinse two kilograms of tomatoes and cut into wedges.
2. Chop 100 g of onion into half rings.
3. Grind 20 cloves of garlic.
4. Peel one hot pepper and chop finely.
5. Dill and parsley, 30 g each, coarsely chop.
6. In a spacious container, you need to add garlic, onions, peppers, tomatoes and herbs, add half a glass of vegetable oil, 50 ml of 9% vinegar to them, add two large tablespoons of salt, 5 large tablespoons of sugar. Mix everything very well and let stand for about half an hour.
7. Now the salad needs to be laid out in the prepared jars and, without screwing the lids, sterilized for about twenty minutes.
8. Now the cans need to be screwed up and, after complete cooling, put away for storage.

Recipe 3

1. Rinse one and a half kilograms of tomatoes and cut into small strips.
2. Chop six garlic cloves very finely. Stir the tomatoes with the garlic, put them in a saucepan and put on the stove. As soon as the mass boils, you need to wait another ten minutes.
3. After that, you need to immerse another 1.5 kg of peeled and chopped tomatoes into the pan. Add peeled and chopped six Bulgarian peppers. Pour in a glass of sugar, a large spoonful of salt and let it simmer for half an hour.
4. Fold the lecho into prepared sterilized jars and roll up. When the cans are completely cool, put them away for storage.

Pepper salad for the winter

Recipe 1

1. Wash one and a half kilograms of green tomatoes and cut into slightly thick half-rings, cutting off the stalk.
2. Rinse a pound of bell pepper, peel and cut into half rings.
3. Chop half a kilo of onions into half rings.
4. Rinse a pound of carrots and pass through a grater.
5. Immerse all prepared ingredients in one saucepan and stir.
6. Twist a pound of red tomatoes in a meat grinder and add to the vegetable mixture. Knead everything very well and put on the stove on the smallest heat until it boils.
7. After the mass boils - add a large spoonful of salt, stir and simmer for another hour.
8. 15 minutes before cooking, pour in a glass of vegetable oil, mix everything.
9. Put the prepared salad in clean prepared jars and roll up. Cover the finished salad jars with a blanket and, after cooling completely, put them in storage.

Recipe 2

1. Rinse a kilo of tomatoes, cut into slices, cut off the stalks and pass through a meat grinder. Put the cooked puree in a saucepan.
2. Chop 200 g of onions and immerse them in the tomatoes.
3. Rinse a kilogram of zucchini, cut it and also send it to the tomatoes.
4. Peel 400 g of bell pepper, chop into strips and add to the total mass.
5. Send 400 grams of grated carrots to vegetables.
6. Now you need to pour 60 ml of vegetable oil into the pan, add a large spoonful of salt, half a glass of sugar, three peppercorns, one clove. Knead thoroughly and cook over low heat for about half an hour.
7. Ten minutes before finishing, add a couple of minced garlic cloves and a small spoonful of vinegar.
8. Fill the prepared jars with the ready-made composition, cover them with lids and sterilize for about 20 minutes. Now tighten the cans.

Recipe 3

1. Rinse and chop a kilogram of Bulgarian pepper. Put it in a saucepan.
2. Cut a kilogram of green tomatoes into slices and dip into the pepper.
3. Cut 1.5 kg of onion into slices and add to the vegetables. To the total mass also add a kilogram of cucumbers and 300 g of carrots and a kilogram of shredded cabbage, cut into slices. Mix the vegetable mixture well, add 20 g of salt and let stand for 20 minutes.
4. In a separate saucepan, pour a liter of water, 20 large tablespoons of vinegar 8%, add 50 g of sugar, salt to taste, five peppercorns. Boil the composition.
5. Dip the squeezed vegetables into the prepared brine. And do not hesitate to distribute the entire composition of the banks. Boil the brine again and add to the vegetable mixture in the jars. Roll up and let cool.

Onion salad for the winter

Recipe 1

1. Peel a pound of onion and chop it into small half rings.
2. Rinse hot red peppers, remove seeds and chop finely.
3. Cooked vegetables should be kept in boiling water for about five minutes.
4. Then the vegetables must be cooled and laid out in prepared sterilized jars.
5. Prepare the marinade. Combine a glass of water, in which peppers and onions were for five minutes, with a glass of vinegar 9%, add a couple of small spoons of salt and mix. The marinade must be brought to a boil.
6. Pour the onion with the prepared marinade and cover. Such onions can be stored quietly for several months, retaining their crisp qualities, but at the same time becoming pleasantly spicy. Often such onions are used as a full-fledged spice for other dishes, such as salads.

Recipe 2

1. Thoroughly rinse a pound of cucumbers, a bunch of herbs, a pod of hot pepper. The cucumbers need to be cut into rings. Chop 150 g of onion into half rings and add to the cucumbers.
2. Chop three garlic cloves into small cubes, chop the herbs and mix everything with vegetables.
3. Pour in 10 g of salt, pour in 20 g of vinegar 9% and knead well. Let the salad sit for about a quarter of an hour to let the vegetables juice and soak.
4. While the vegetables are cooking, prepare the jars. Put the pepper in a clean container, pour 50 ml of sunflower oil and add three peppercorns.
5. Immerse the prepared salad in a jar and pour in the released juice. If it is not enough to fill the jar completely, then add boiling water.
6. Sterilize the salad jar for ten minutes and roll up.

Recipe 3

1. Rinse a kilo of tomatoes and transfer to a state of porridge. Put the resulting puree on low heat for a quarter of an hour, stir regularly so that the mass does not burn.
2. Wash a kilogram of red bell pepper, peel it of seeds and stalks, chop coarsely.
3. Cut a pound of onion into large cubes.
4. Salt the tomato porridge that comes up with a large spoonful of salt, add 1/4 cup of vinegar and the same amount of sunflower oil to it. Knead everything very well and let stand for about a quarter of an hour.
5. After that, the cooked vegetables must be immersed in the tomato preparation and simmer for about twenty minutes.
6. Place the chopped garlic with the vegetables and simmer for another 20 minutes, stirring regularly.
7. The finished snack needs to be laid out in sterilized jars and rolled up.

Zucchini salad for the winter

Recipe 1

1. Rinse 2.5 kilograms of zucchini and cut into small pieces.
2. Rinse a kilogram of sweet pepper, peel and cut into cubes.
3. Peel a couple of heads of garlic and 100 g of horseradish and mince.
4. Prepare the marinade by mixing 300 g of vegetable oil with 100 ml of tomato juice, 100 g of sugar, 1.5 tablespoons of salt.
5. Put the zucchini, horseradish, garlic and pepper in a saucepan, pour the marinade over everything and put on the stove over medium heat. Boil for 20 minutes after the composition boils. Five minutes before the end, pour in 100 ml of 9% vinegar.
6. Put the prepared hot salad in pre-prepared jars, putting a little parsley on top of each. Sterilize for about ten minutes, then twist and leave to cool under a blanket.

Recipe 2

1. Rinse a kilogram of zucchini and cut it crosswise into two parts, and then cut each of them lengthwise. After that, cut each slice into slices, no more than half a centimeter thick.
2. Rinse a bunch of parsley and chop.
3. Put the zucchini in a saucepan, sprinkle with a small spoonful of salt, add a third of a small spoonful of black pepper and chopped herbs. Leave to brew for half an hour.
4. Peel and grate four garlic cloves.
5. Prepare the marinade by mixing three small spoons of honey with a glass of olive oil, four tablespoons of vinegar and garlic.
6. Drain the liquid that appears from the zucchini, pour the marinade into them and knead thoroughly.
7. Put the prepared salad in sterilized jars, then sterilize the salad for half an hour. Roll up, chill and store.

Recipe 3

1. Rinse one and a half kilograms of zucchini, peel them, peel the core (seeds) and chop on a grater, on which carrots are chopped for carrots in Korean.
2. Rinse 200 g of bell pepper, peel and chop into small pieces.
3. Peel a pound of carrots and rub on the same grater as the zucchini.
4. Mix zucchini with garlic, carrots, pepper. Add two large spoons of Korean carrot spice to it and mix well. Refrigerate for five hours.
5. In a separate container, mix half a glass of vegetable oil, the same amount of sugar, a large spoonful of salt and half a glass of 6% vinegar. Stir, but do not heat.
6. Pour the matched vegetables with marinade and place in prepared jars.
7. Sterilize the filled jars for a quarter of an hour. Roll up and remove after cooling.

Beetroot salad for the winter

Recipe 1

1. Boil five kilograms of beets until cooked. Cook the vegetable without the use of salt, but to give the future salad a fiery red color, add a pinch of sugar during cooking. If the beets are large, then they can be cut into several pieces before cooking.
2. Drain the broth from the finished beets, and leave a couple of glasses, it will come in handy.
3. As soon as the vegetable has cooled, peel it.
4. The beets can now be grated, cut into cubes or circles as you like, and put into prepared jars. Put some cloves in each jar and pour in the marinade. The marinade is prepared from the beet broth left earlier, 300 ml of vinegar 9% and a glass of sugar. Before pouring the broth, the marinade must be boiled.
5. Sterilize the filled jars of salad for about ten minutes and screw up. Store after cooling.

Recipe 2

1. Boil one and a half kilograms of beets. Peel the vegetable and cut into slices.
2. Rinse a kilogram of plums and remove the seeds from them.
3. Lay the beets and plums in the prepared jars, placing a little clove between the layers.
4. Prepare the marinade. In 1.2 liter of apple juice, stir a glass of sugar, a large spoonful of salt and boil.
5. Pour the boiling marinade over the beets with plums, cover and sterilize for twenty minutes. Now you can roll up the cans, cool them under the covers and send them for storage.

Recipe 3

1. Rinse 300 g of bell pepper and remove seeds. Cut into small strips.
2. Peel and grate 300 g of carrots.
3. Peel and grind a pound of beets.
4. Chop a kilogram of cabbage and combine with peppers, beets and carrots.
5. Put the vegetables in a saucepan, pour in half a liter of tomato juice.
6. In a separate container, combine a liter of water, a couple of large tablespoons of salt, a spoonful of sugar and bring to a boil.
7. Pour the vegetables with the prepared brine and continue heating for about half an hour.
8. Pour the prepared composition into jars, pour two large spoons of 9% vinegar into each.
9. Roll up the cans and put them in storage.

Cauliflower salad for the winter

Recipe 1

1. Rinse a kilo of cauliflower, divide into inflorescences and free from leaves. The prepared vegetable must be immersed in boiling water for three minutes, and then left in a colander so that all the water is glass. In the meantime, tackle other vegetables.
2. Rinse one bell pepper, peel and cut into squares, peel the carrot and cut into very thin circles.
3. Prepare sterilized jars and fold a little pepper and carrots first, then add cauliflower, then again pepper and carrots. Place bay leaves and one or two hot pepper pods in each jar.
4. Prepare the marinade. Pour a liter of water, 40 ml of 9% vinegar into a saucepan, add three large tablespoons (without a slide) of sugar and salt. Stir and bring to a boil.
5. Without letting the marinade cool, pour the vegetables in the jars with it and roll up. Keep the finished jars under a blanket for a day, and then take them to storage in a cool place.

Recipe 2

1. Rinse one and a half kilograms of cauliflower, disassemble into inflorescences, and free from leaves.
2. Peel and chop one carrot, do the same with one beet.
3. Chop about ten cloves of garlic into small squares.
4. Prepare the marinade. Pour a liter of water, 150 ml of vinegar, half a glass of sunflower oil, half a glass of sugar and a couple of large tablespoons of salt into a saucepan. Mix everything. Boil.
5. In a sterilized jar, stack the vegetables in layers to the very top, sprinkling each layer with hot pepper and sweet paprika. Pour the cooked marinade over and roll up the jars. Cover the finished containers with a towel overnight, and then store them.

Recipe 3

1. Rinse a couple of kilograms of cauliflower, free from greens and divide into inflorescences. Boil it for five minutes in boiling water.
2. 1 kg 200 g tomatoes, 250 g bell peppers, 80 g garlic, rinse and peel. Rinse the bunch of greens.
3. Finely chop all vegetables except cauliflower and tomatoes. Pour 120 g of vinegar, a glass of vegetable oil into them, add 100 g of sugar and 60 g of salt. Mash the tomatoes and add to the vegetables. Put on low heat and simmer for about half an hour.
4. Now you need to add cauliflower to the sweated vegetables and boil for about three more minutes.
5. Tamp the prepared salad over the prepared sterilized jars. It takes about twenty minutes to sterilize the filled containers, then roll up.