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 - prepare salads from the vegetable season and enjoy their taste in winter. There are a lot of recipes for making twists for the winter, we offer you the best options.

Cabbage salads for the winter

Recipe 1

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

Recipe 2

1. Peel and chop a couple of carrots and the same number of onions.
2. Place the vegetables in a frying pan, 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, a small spoon of sugar and salt to taste to the vegetables. Cover with a lid and simmer the dish over low heat for about twenty minutes. At the end of cooking, pour in three large spoons of 9% vinegar and knead.
5. Place the finished salad in sterilized jars and roll up.

Recipe 3

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

Cucumber salads for the winter

Recipe 1

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

Recipe 2

1. Rinse a kilo of cucumbers thoroughly, cut them as you wish, remove the seeds (if the cucumbers are overripe) and add 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, so as you increase the number of vegetables, increase the salt proportionally. These cucumbers need to be refrigerated overnight.
2. In the morning, you need to drain the juice that appears from the cucumbers, place the vegetable itself in prepared jars, alternating a layer of cucumbers with a layer of horseradish and garlic.
3. Prepare the marinade by mixing a liter of water with 150 ml of vinegar, two large spoons of mustard, and six spoons of sugar in a saucepan. Boil the mixture and then pour the cooled mixture over the cucumbers.
4. Sterilize liter jars for about a quarter of an hour, and three-liter jars for about half an hour. Twist it.

Recipe 3

1. Wash 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 spoons of vinegar into 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. Wash six kilograms of eggplants, cut off the tails. Cut each one crosswise and lengthwise so that you get 8 pieces. Place in a container and add two heaped tablespoons of salt, stir and let stand for about two hours. When the time is up, rinse them.
2. Pour cold water over the eggplants and put on fire. As soon as it boils, reduce the heat to medium and keep on the stove for five minutes. Drain the water.
3. Now you can make the marinade. Peel eight bell peppers and 200 g of garlic and mince them along with 3-4 hot peppers. Pour half a glass of oil into them, the same amount of vinegar, add two large spoons of salt and a glass of sugar. The whole mass needs to be boiled.
4. Pour the prepared brine over the eggplants and boil. Then reduce the heat and let stand for another five minutes.
5. Roll up the finished salad into jars.

Recipe 2

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

Recipe 3

1. Wash half a kilo of eggplants, cut off the tails and cut into circles, the thickness of which is about a centimeter.
2. Add a couple of large tablespoons of oil to the pan and fry the eggplants on both sides until golden brown, about three minutes on each side.
3. Peel three cloves of garlic and crush in a mortar.
4. Finely chop five sprigs of parsley and dill. Mix the greens with garlic and a large spoon 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 a jar, you can simply take refined oil, 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. Wash 1.5 kg of cucumbers and cut into slices. Cut the same amount of tomatoes into slices convenient for you.
2. Cut 750 g of onion into half rings.
3. Mix the vegetables and pour in 2.5 large spoons of vinegar and 250 g of vegetable oil.
4. Add 2.5 large spoons of sugar and two large spoons of salt. Stir and let stand to release the juice. At this time, prepare the jars by rinsing them with soda and boiling them.
5. Place the salad tightly in jars and sterilize the filled containers for a quarter of an hour. Tighten the jars and you're done.

Recipe 2

1. Wash two kilograms of tomatoes and cut into slices.
2. Chop 100 g of onion into half rings.
3. Grind 20 cloves of garlic.
4. Peel and finely chop one hot pepper.
5. Dill and parsley, 30 g each, coarsely chopped.
6. Place garlic, onions, peppers, tomatoes and herbs in a large container, pour in half a glass of vegetable oil, 50 ml of 9% vinegar, add two large spoons of salt, 5 large spoons of sugar. Mix everything very well and let it sit for about half an hour.
7. Now the salad needs to be placed in prepared jars and sterilized for about twenty minutes without screwing the lids on.
8. Now the jars need to be screwed on and stored for storage after complete cooling.

Recipe 3

1. Wash one and a half kilograms of tomatoes and cut into small strips.
2. Chop six garlic cloves very finely. Mix tomatoes with garlic, place in a saucepan and place on the stove. As soon as the mixture boils, you need to wait another ten minutes.
3. After this, you need to immerse another 1.5 kg of peeled and chopped tomatoes into the pan. Add peeled and chopped six bell peppers. Add a glass of sugar, a large spoonful of salt and let it cook for half an hour.
4. Fold lecho into prepared sterilized jars and roll up. When the jars have cooled completely, store them.

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 stem.
2. Wash, peel and cut half a kilo of bell pepper into half rings.
3. Chop half a kilo of onions into half rings.
4. Rinse half a kilo of carrots and grate them.
5. Place all prepared ingredients in one pan and stir.
6. Grind a pound of red tomatoes in a meat grinder and add to the vegetable mixture. Knead everything very well and place it on the stove over low heat until it boils.
7. After the mixture 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 and mix everything.
9. Place the finished salad in clean prepared jars and roll up. Cover the finished jars with salad with a blanket and, after completely cooling, store them.

Recipe 2

1. Wash a kilo of tomatoes, cut into slices, cutting off the stems and pass through a meat grinder. Place the prepared puree into a saucepan.
2. Chop 200 g of onions and add to the tomatoes.
3. Wash 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. Also add 400 grams of grated carrots to the vegetables.
6. Now you need to pour 60 ml of vegetable oil into the pan, add a large spoon 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 the end, add a couple of cloves of chopped garlic and a small spoon of vinegar.
8. Fill the prepared jars with the prepared mixture, cover them with lids and sterilize for about 20 minutes. Now tighten the jars.

Recipe 3

1. Wash and chop a kilogram of bell pepper. Put it in a saucepan.
2. Cut a kilogram of green tomatoes into slices and add to the pepper.
3. Cut 1.5 kg of onion into slices and add to the vegetables. Also add a kilogram of cucumbers, 300 g of carrots and a kilogram of shredded cabbage, cut into slices, to the total mass. Mix the vegetable mixture well, add 20 g of salt and let it sit for 20 minutes.
4. Pour a liter of water, 20 large spoons of 8% vinegar into a separate pan, add 50 g of sugar, salt to taste, five peppercorns. Boil the composition.
5. Immerse the squeezed vegetables in the prepared brine. And without delay, distribute the entire composition among the jars. Boil the brine again and pour it into 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. Wash the hot red pepper, 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 placed in prepared sterilized jars.
5. Prepare the marinade. Combine a glass of water in which the peppers and onions were kept for five minutes with a glass of 9% vinegar, add a couple of small spoons of salt and stir. The marinade must be brought to a boil.
6. Pour the prepared marinade over the onions and close the lids. Such onions can be stored quietly for several months, maintaining their crunchy 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. Rinse a pound of cucumbers, a bunch of greens, and a pod of hot pepper thoroughly. Cucumbers need to be cut into rings. Also chop 150 g of onion into half rings and add to the cucumbers.
2.   Chop three garlic cloves into small cubes, chop the greens and mix everything with the vegetables.
3. Add 10 g of salt, pour in 20 g of 9% vinegar and knead well. Let the salad sit for about a quarter of an hour so that the vegetables release their juice and become saturated.
4. While the vegetables are cooking, prepare the jars. Place the pepper in a clean container, add 50 ml of sunflower oil and add three peppercorns.
5. Immerse the finished salad in a jar and pour in the released juice. If there is not enough to fill the jar completely, then add boiling water.
6. Sterilize the jar of salad for ten minutes and roll up.

Recipe 3

1. Wash a kilo of tomatoes and crush them to a pulp. Place the resulting puree on low heat for a quarter of an hour, stirring regularly so that the mass does not burn.
2. Wash a kilogram of red bell pepper, remove seeds and stems, and chop coarsely.
3. Cut half a kilo of onion into large cubes.
4. The suitable tomato porridge should be salted with a large spoon of salt, pour in 1/4 cup of vinegar and the same amount of sunflower oil. Knead everything very well and let it stand for about a quarter of an hour.
5. After this, the cooked vegetables need to be immersed in the tomato preparation and simmered for about twenty minutes.
6. Place the chopped garlic into cubes with the vegetables and simmer for another 20 minutes, continuing to stir regularly.
7. The finished snack should be placed in sterilized jars and rolled up.

Zucchini salad for the winter

Recipe 1

1. Wash 2.5 kilograms of zucchini and cut into small pieces.
2. Wash a kilogram of sweet pepper, remove seeds and cut into cubes.
3. Peel a couple of heads of garlic and 100 g of horseradish and pass through a meat grinder.
4. Prepare the marinade by mixing 300 g of vegetable oil, 100 ml of tomato juice, 100 g of sugar, 1.5 tablespoons of salt.
5. Place zucchini, horseradish, garlic and pepper in a saucepan, pour marinade over everything and place on the stove over medium heat. Boil for 20 minutes after the mixture boils. Five minutes before the end, pour in 100 ml of 9% vinegar.
6. Place the finished salad while hot in jars prepared in advance, 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. Wash a kilogram of zucchini and cut it crosswise into two parts, and then cut each of them lengthwise. After this, cut each slice into slices no more than half a centimeter thick.
2. Wash and chop a bunch of parsley.
3. Place the zucchini in a saucepan, sprinkle with a small spoon of salt, add a third of a small spoon of black pepper and chopped herbs. Leave to brew for half an hour.
4. Peel and grate four cloves of garlic.
5. Prepare the marinade by mixing three small spoons of honey with a glass of olive oil, four spoons of vinegar and garlic.
6. Drain the liquid from the zucchini, pour in the marinade and knead thoroughly.
7. Place the prepared salad in sterilized jars, then sterilize the salad for half an hour. Roll up, cool and store.

Recipe 3

1. Wash one and a half kilograms of zucchini, peel them, peel the core (seeds) and grate them on a grater used to grate carrots for Korean carrots.
2. Wash 200 g of bell pepper, peel and chop into small pieces.
3. Peel half a kilo of carrots and grate them on the same grater as zucchini.
4. Mix zucchini with garlic, carrots, pepper. Add two large spoons of Korean carrot spice to them and mix well. Place in the refrigerator 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 marinade over the selected vegetables and place them in the prepared jars.
7. Sterilize filled jars for a quarter of an hour. Roll up and remove after cooling.

Beet salad for the winter

Recipe 1

1. Boil five kilograms of beets until fully cooked. Cook the vegetable without using salt, but to give the future salad a fiery red color, add a pinch of sugar during cooking. If the beets are large, then before cooking they can be cut into several parts.
2. Drain the broth from the finished beets, leaving a couple of glasses, it will come in handy.
3. As soon as the vegetable has cooled, peel it.
4. Now you can grate the beets, cut them into cubes or circles - as you like, and put them in prepared jars. Place some cloves in each jar and pour in the marinade. The marinade is prepared from the previously left beet broth, 300 ml of 9% vinegar and a glass of sugar. Before pouring the broth, the marinade must be boiled.
5. Sterilize the filled jars with salad for about ten minutes and screw. Once cooled, store for storage.

Recipe 2

1. Boil one and a half kilograms of beets. Peel the vegetable and cut into circles.
2. Rinse a kilogram of plums and remove the seeds from them.
3. Place beets and plums in prepared jars in layers, placing a few cloves between the layers.
4. Prepare the marinade. In 1.2 liters of apple juice, stir a glass of sugar, a large spoonful of salt and boil.
5. Pour the boiling marinade over the beets and plums, cover with lids and sterilize for twenty minutes. Now you can roll up the jars, cool them under a blanket and store them. 

Recipe 3

1. Wash 300 g of bell pepper and remove seeds. Cut into small strips.
2. Peel and grate 300 g carrots.
3. Peel and grate half a kilo of beets.
4. Chop a kilogram of cabbage and combine with peppers, beets and carrots.
5. Place 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 spoons of salt, a spoonful of sugar and bring to a boil.
7. Pour the prepared brine over the vegetables and continue heating for about half an hour.
8. Pour the prepared mixture into jars, pour two large spoons of 9% vinegar into each jar.
9. Roll up the jars and store them.

Cauliflower salad for the winter

Recipe 1

1. Wash a kilo of cauliflower, divide into inflorescences and remove leaves. The prepared vegetable must be immersed in boiling water for about three minutes, then left in a colander to drain all the water. In the meantime, work on other vegetables.
2. Wash one bell pepper, peel and cut into squares, peel the carrot and cut into very thin slices.
3. Prepare sterilized jars and first add some peppers and carrots, then add cauliflower, then peppers and carrots again. 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 spoons (without slides) of sugar and salt. Stir and bring to a boil.
5. Without allowing the marinade to cool, pour it over the vegetables in jars and roll up. Keep the finished jars under a blanket for a day, then take them to a cool place for storage. 

Recipe 2

1. Wash one and a half kilograms of cauliflower, separate it into inflorescences, and remove the leaves.
2. Peel and grate 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 spoons of salt into a saucepan. Mix everything. Boil it.
5. In a sterilized jar, layer the vegetables to the very top, sprinkling each layer with hot peppers and sweet paprika. Pour the prepared marinade and seal the jars. Cover the finished containers with a towel overnight, then put them away for storage.

Recipe 3

1. Wash a couple of kilograms of cauliflower, remove the greens and divide into inflorescences. Boil it for five minutes in already boiling water.
2. 1 kg 200 g tomatoes, 250 g bell pepper, 80 g garlic, rinse and peel. Rinse a bunch of greens.
3. Finely chop all vegetables except cauliflower and tomatoes. Pour in 120 g of vinegar, a glass of vegetable oil, add 100 g of sugar and 60 g of salt. Puree the tomatoes and add to the vegetables. Place 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. Pack the finished salad into prepared sterilized jars. You need to sterilize the filled containers for about twenty minutes, then roll them up.