With the onset of summer comes the time to prepare fruits, berries, and vegetables for the winter. But you need to do this correctly so that they do not lose their nutritional value, vitamins and other beneficial substances.

In the old days, when there were no refrigerators, the main ways to preserve food for the winter were salting and fermentation, drying, canning in honey or sugar. Sweet canning and drying are good because they do not allow microorganisms to develop, because the products are deprived of water, which is so necessary for all living things, and during the sugaring process there is no opportunity for the proliferation of bacteria and yeast due to the high concentration of sugar.

When salting and pickling, on the contrary, under the influence of microorganisms fermentation occurs, and with it the formation of lactic acid and alcohols, which prevent putrefactive bacteria from multiplying in the brine. However, such products should be stored only at low temperatures, at which no microorganisms can reproduce, otherwise the product will sour and become unfit for consumption. During the fermentation process, products are enriched with B vitamins, organic acids and enzymes.

Pickling is preservation in vinegar, which is close to fermentation in its chemical nature. However, in this case, we introduce vinegar ourselves, without waiting for microorganisms to produce it. But know that many, especially spore bacteria, are quite tenacious, so for them vinegar in such a concentration that can be tolerated by humans is not an obstacle. To kill the most terrible enemy of the human body - the causative agent of botulism, you will need vinegar with a concentration of 10-11%. And in stores they only sell 9% vinegar. However, there is a way out: you can purchase vinegar essence with a concentration of 70% and dilute it yourself to the required concentration.

Nowadays, modern preservation methods are used, which are aimed at absolutely stopping the development of any microorganisms. It is heat treatment at high temperatures that kills them. 80-90 °C is enough for most of the bacteria and fungi to die.

To prepare general's salad for the winter, you will need:

cucumbers – 1 kg
tomatoes – 1 kg
carrots – 300 g
sweet pepper – 300 g
cabbage – 300 g
onion – 300 g
salt – 4 tsp.
sugar – 8 tsp.
vinegar 70% - 4 tsp.
sunflower oil – 100 g

How to prepare General's salad for the winter:

1. Prepare all the vegetables. Wash the cucumbers, trim the stems and cut into slices.
2. Wash the tomatoes, trim off the stems and cut into slices.
3. Peel the carrots, rinse and grate on a coarse grater.
4. Wash the sweet pepper, cut off the stalks, cut in half, remove the seeds and cut into strips.
5. Cut the cabbage into strips.
6. Peel the onion, wash it and cut it into half rings.
7. Mix all the prepared vegetables in an enamel or glass bowl, add salt, sugar, vinegar, sunflower oil, mix and let stand for 3 hours.
8. Then put it in jars, cover with lids and sterilize. We sterilize liter jars for 30 minutes, half-liter jars for 20 minutes.
9. Roll it up and turn it over, send it to a warm place and wrap it in a warm blanket until it cools completely.

Vegetable salad "General" for the winter - a real riot of colors in one jar

For lovers of canned salads, I would like to offer a recipe for a very tasty and bright-looking salad called “General’s”. I don’t know why they called it that, perhaps some general really liked it, but its taste is truly amazing. In addition, the salad looks very attractive, a real riot of colors in one jar. There is no shame in putting “General” salad on a holiday table, despite the fact that it contains simple and accessible products that you will find in your garden or at the nearest market.

For preparation, take only fresh and good quality vegetables, then you are guaranteed an excellent result.

Yield 3 liters

- cucumbers - 1 kg;

- tomatoes - 1 kg;

- bell pepper - 300 g;

- chili pepper - 1 pc.;

- carrots - 300 g;

- white cabbage - 300 g;

- onions - 300 g;

- vegetable oil - 100 g;

- vinegar (9%) - 70 ml;

- sugar - 4 tbsp. l.;

- salt - 4 tsp.

Prepare all the necessary ingredients for canning the salad. Wash all the vegetables thoroughly and remove the top leaves from the cabbage.

Chop the white cabbage into thin strips and place in a deep bowl.

Peel the carrots and grate on a coarse grater.

Peel sweet bell peppers and chili peppers from seeds and cut into thin strips. To make the salad look colorful and appetizing, use bell peppers of different colors.

Peel the onion and cut into half rings. Add to remaining ingredients.

Cut small crispy cucumbers into half rings.

Cut the tomato in half and then cut into thin slices.

Gently mix all the salad ingredients and add 4 tablespoons of sugar, 4 teaspoons of salt, 70 ml of vinegar and 100 g of sunflower oil. I used unrefined fragrance oil.

Mix the salad thoroughly again and leave for 2-3 hours to infuse and release the juice.

Then place the prepared “General” salad into jars, tamping lightly. First, wash the glass jars well with baking soda and sterilize them in the oven for a few minutes.

Pour warm water into the pan, lower the jars covered with tin lids, and sterilize half-liter jars for 20 minutes, liter jars for 30 minutes. In winter, your family will enjoy this excellent salad.

Bon appetit everyone!

The modern assortment of canned vegetables in the store makes life much easier, but not all housewives prefer store-bought products to homemade preparations from fresh and appetizing vegetables. If you are a fan of delicious homemade vegetable salads, we offer you the best recipes.

Salad "Spicy"

You will need:

• bell pepper - 0.75 kg;
• eggplants - 1400 g;
• granulated sugar - 0.2 kg;
• onion - 700 g;
• tomato paste - 630 g;
• oil - 220 ml;
• extra salt - 25 g;
• vinegar - 85 g.

• Place onion half rings and pepper slices into a bowl. Send vinegar, tomato paste, oil, and sugar to them. Salt and simmer the vegetables for half an hour.

• Chop the eggplants into cubes, add them to the vegetables, and simmer for 20 minutes.

• Place the salad in sterilized jars and screw on the lids.

Mushroom salad with eggplant

The highlight of your vegetable salad will be the champignons. It is mushrooms that complement the taste of simple vegetables such as eggplants and onions, making them simply taste great.

• Chop the eggplant into strips, pepper into strips, and onion into half rings. Grate the carrots in Korean style, cut the mushrooms into a couple of pieces.
• Sprinkle the sliced ​​eggplants lightly with salt and rinse with water after half an hour. This will remove the bitterness.
• Squeeze the garlic cloves with a press or crush them in a mortar.
• Bring the oil, salt, vinegar and sugar to a boil.
• Place the vegetables in the boiling marinade, after 30 minutes add the garlic.
• After another 10 minutes, roll up the jars of salad.

Universal beetroot salad dressing

• Grate the peeled beets.
• Puree the washed and peeled tomatoes in a blender.
• Chop the pepper into strips and the onion into half rings.
• Pour oil into a fireproof container and fry the onion.
• Then add tomato puree and the rest of the ingredients according to the list to the fried onions.
• Bring the ingredients to a boil, reduce the gas and cook the salad for an hour, remembering to stir.
• Place in a container and roll up.

Salad "Mother-in-law's tongue"

Cucumber salad for the winter

You will definitely like the simple cooking technology, the original presentation form and the crispy consistency of the cucumber pulp.

Salad "Lady fingers"

• cucumbers - 3.9 kg;
• salt - 30 g;
• vinegar - 0.18 l;
• sugar - 1 tbsp;
• vegetable oil - 220 ml;
• garlic - 6 chopped cloves;
• mustard powder - 1.5 tbsp. l.;
• black pepper - 10 g.

• Cut the cucumbers into cubes.
• Mix all the ingredients according to the list for the marinade without boiling, pour the resulting brine over the cucumbers for 4 hours.
• Pack cucumbers into jars, fill with brine, and sterilize for 20 minutes.

Korean Cucumber Salad

Products:

• cucumbers - 3 kg;
• carrots - 1.5 kg;
• garlic - 180 g.

• vinegar - 0.2 l;
• sugar - 180 g;
• oil - 200 ml;
• salt - 3 tbsp. l. with a mound;
• Korean herbal mixture - 40 g.

• Soak the crispy cucumbers in water for several hours. Then cut them into 4 cm cubes (pre-cut the butts).
• Grate the carrots using a short grater and squeeze the garlic with a press. Send the products to the cucumbers.
• Mix all the ingredients specified for the marinade, pour the mixture over the vegetables, and leave in the refrigerator for 8 hours.

• After the specified time has passed, place the vegetables in clean jars, fill with brine, sterilize for 25 minutes, and screw on the lids.

Spicy American-style cucumber salad

An interesting version of cucumber salad, which in America is called “Bread and Butter,” surprises with its brevity.

For the salad you need:

• sliced ​​cucumbers - 15 cups;
• salt - 50 g;
• onions - 4 pcs.;
• vinegar - 2 tbsp;
• garlic - 3 cloves;
• mustard seeds - 20 g;
• turmeric - 1 tsp;
• crushed ice - 4 tbsp.;
• sugar - 2.5 tbsp;
• cilantro or celery seeds - ½ tsp.

Preparation:

• Cut the cucumbers into slices, the onions into rings, and the garlic cloves into slices.
• Add ice, onion, salt to the cucumbers and place under a press for 3 hours.
• Add garlic, spices and sugar. Place the food on the fire and simmer until the juice appears.
• Sterilize for 10 minutes.

Cucumber and tomato salad

The tandem of cucumbers and tomatoes is the most popular on tables in the winter. You can prepare it in different ways by cutting vegetables into different shapes and sizes.

Salad "Simple"

Vegetables are cut into large pieces, so it is advisable to use liter jars. For the salad prepare:

• cucumbers and tomatoes - 1 kg each;
• onion - 2 pcs.;
• garlic - 4-5 cloves;
• oil - 170 ml;
• vinegar, salt, sugar.

• Cut the vegetables into large circles or cubes, and the onion into rings.
• Pour 2 tsp into a jar. oils
• Then lay the vegetables in layers, add onions and garlic.
• Place 2 tsp in a jar. salt, 2 tbsp. l. vinegar, as well as 1 tsp. Sahara.
• Pour boiling water over the vegetables and sterilize for 20 minutes.

Salad "Freshness"

Using this recipe you will get an appetizing, tasty and unusual salad.

Prepare:

• unripe tomatoes (green) - 1 kg;
• bell pepper - 0.65 kg;
• cucumbers - 0.6 kg;
• sunflower oil - 16 tbsp. l.
• carrots - 0.45 kg;
• onion - 0.4 kg;
• salt - 6 tsp;
• sugar - 12 tsp;
• vinegar - 12 tbsp. l.

• Cut the cucumbers into slices, tomatoes into slices, and peppers into strips.
• Chop the onion into half rings and grate the carrots.

• Place the vegetables with the remaining ingredients on the fire and simmer for 15 minutes after boiling.
• Place the salad in a container and roll it up.

Salata« Best»

This video recipe offers an interesting combination of vegetables, dill and cloves.

Salad of cucumbers, tomatoes and peppers

Georgian vegetable salad

Juicy tomatoes, crispy cucumbers, aromatic bell peppers and the aroma of your favorite spices... You will find this whole set of colors, tastes and aromas in a Georgian salad.

Grocery list:

Procurement process:

• Dip the tomatoes in boiling water for 10-15 seconds, remove them from the water, peel them, and cut them into slices.
• Peel the sweet pepper from seeds and cut into centimeter strips.
• Boil tomatoes and peppers, as well as salt, peppercorns, sugar over medium heat for 20-25 minutes.
• Meanwhile, get to work on the cucumbers: without peeling, cut into half rings.
• Next, chop the peeled garlic cloves and add them to the tomatoes with cucumbers and oil. Boil the salad for another 5-8 minutes.
• Place the salad in jars, add vinegar to each (1 tsp for every 500 ml of volume), roll up.

Salad “Summer Miracle”

Fireworks of summer flavors in one jar... this is exactly how you can describe this salad of ripe tomatoes, peppers, and cucumbers.

Preparation:

• Cut the tomatoes into slices (you can remove the peel if desired), chop the pepper into strips, cucumbers and onions into rings, cabbage into 2x2 cm squares.
• Boil the tomatoes for 5 minutes, add vinegar, spices, oil, salt and sugar.
• Add the rest of the vegetables and simmer for 15 minutes.
• Place the salad in jars, sterilize for 25 minutes, and close.

Zucchini salad for the winter

Salad “Winter freshness”

Preparation:

• Cut young zucchini into cubes.
• Puree sweet and hot peppers and garlic in a blender.
• Add tomato paste, as well as salt, butter and sugar, and zucchini into the resulting puree.
• Bring the salad to a boil and remove from heat after exactly 20 minutes.
• Soak the zucchini in hot tomato sauce for an hour, then bring to a boil again, add vinegar and place in sterilized jars.

Zucchini salad “Like mushrooms”

This video recipe describes an interesting way to preserve zucchini. If you stick to the recipe, the zucchini tastes like mushrooms.

Eggplant salad for the winter

Delicious recipes do not require much effort from you, and the composition of eggplant salads is quite modest. But this should not mislead you, because behind modest recipes there are simply magnificent salads.

Salad “Spicy Eggplant”

• eggplants and sweet peppers - 1 kg each;
• hot pepper - 1 pc.;
• garlic - 10 cloves;
• vinegar and vegetable oil - 100 g each.

• Boil eggplants cut into rings in salt solution.
• Grind the pepper using a meat grinder, add oil and vinegar, and salt.
• Place eggplants and pepper filling in sterilized jars. We do this in layers.
• Next, cover the jars with lids and sterilize for no longer than 15 minutes.

Salad “Eggplant on a chicken bed”

• eggplants - 3200 g;
• chicken fillet - 2 kg;
• onions - 10 pcs.;
• unrefined oils - 650 g;
• garlic - 4 pcs.;
• tomato paste - 550 g;
• salt - 45 g;
• sugar - 120 g;
• bite - 0.2 l.

• Boil cubed eggplants for 10-12 minutes in salted water.
• Boil the fillet and also cut into cubes, and fry the onion into rings.
• Combine these three products, mix in chopped garlic, add the remaining ingredients from the list.
• Cook the salad for an hour. Sterilize in jars for 20 minutes.

White eggplant salad “Bakat”

Cabbage salad for the winter

Most coleslaws require extensive sterilization to ensure they last through the winter. Despite this nuance, the proposed salad recipes are obtained from freshly prepared vegetables, maintaining juiciness and freshness.

Cabbage salad “Assorted”

The abundance of cabbage, pepper, apple and the absence of vinegar make this salad incredibly tasty.

• white cabbage - 1 kg;
• onion - 0.5 kg;
• bell pepper, sour apples - 0.5 kg each;
• carrots - half a kilo;
• tomatoes - half a kilo;
• salt - 1.5 tbsp. l.
• additionally 2 bay leaves and 4 black peppercorns for each half-liter jar.

How to cook:

• Shred the cabbage, cut the apples into slices, onions into half rings, and pepper into strips.
• Boil carrots and grate.
• We salt the vegetables, put spices and chopped tomatoes on the bottom of the jars, and compact the salad.
• We close the jars and sterilize for half an hour.

Marinated cabbage and beet salad

How to cook:

• Shred the cabbage into small squares, cut the remaining vegetables into large strips.
• Place garlic and spices at the bottom of sterilized jars.
• Then we lay cabbage, carrots, beets and peppers in layers.

• Pour vinegar into boiling water with sugar and salt, after 5 minutes pour the marinade over the vegetables, cover with lids.

Cabbage salad "Autumn"

Cabbage and tomato salad

A blast of cabbage and tomatoes guarantees you a juicy and tasty salad. But it is better to take small tomatoes so that the pulp is juicy and not overripe.

Fireworks Salad

• tomatoes - 1.5 kg;
• cabbage - 4.8 kg;
• carrots - 0.15 kg;
• bell pepper - half a kilo;
• salt - 150 g.

Preparation:

• Chop the cabbage and carrots, chop the pepper into small strips, add salt and mix.
• Cut the tomatoes into two parts and place them on the bottom of an enamel container.
• Place a layer of assorted cabbage on top of the tomatoes and alternate with the tomatoes until the ingredients are gone.
• Place the salad under pressure for 3-4 days.
• Then put the salad into sterilized jars.

Salad “Quickly”

Grocery list:

• cabbage, carrots - 1 kg each;
• vinegar, sugar - 3 tbsp. l.
• onions and tomatoes - 1 kg each;
• salt - 50 g;
• vegetable oil - 0.55 l;
• ground black pepper - ½ tsp.

How to cook:

• Shred the cabbage and cut the vegetables in any way.
• Salt, mix everything, cook for 1.5 hours, close in jars.

Salad "Zadonsky"

Salad with beans for the winter

Canning beans is simple and does not contain many complex ingredients. Salads are quick to prepare and at the same time delight you with simply great taste.

Salad "Hearty"

• white beans - 1 kg;
• olive oil - 1/2 l;
• onions - 4 pcs.;
• tomatoes - 2.5 kg;
• carrots - 1 kg;
• bell pepper - 1.1 kg;
• salt - 30 g;
• sugar - 15 g.

• We cut the tomatoes into cubes, carrots and peppers into strips, onions into half rings.
• Place all ingredients in a cauldron and simmer for 2 hours.
• Place in sterilized jars.

Salad with beans in sauce

• any beans - 1 kg;
• tomatoes - 3 kg;
• salt - 15 g;
• sugar - 30 g;
• bay leaf - 2-5 pcs.

Preparation:

• Boil the beans.
• Puree the peeled tomatoes, add spices and cook for half an hour.
• Add beans to the tomatoes and remove from the stove after 10 minutes.
• Pour into jars and seal.

Salad "Lobio"

Beet salad recipe

Beetroot can be used to make a healthy vegetable snack and an excellent borscht dressing.

Beetroot salad with horseradish

• beets - 12 pcs.;
• horseradish root - 6 tbsp. l.;
• vinegar, salt and sugar to taste;
• cumin - 1.5 tbsp. l.

How to cook:

• Boil or bake the beets until tender, grate them.
• Grate the horseradish root, rinse the cumin in water.
• Mix the ingredients, add spices.
• Sterilize for 25 minutes, close with lids.

Beetroot salad “Spicy”

• beets - 2.5 kg;
• black pepper - ½ tsp;
• onion - 50 g;
• vinegar - 2 tbsp. l.;
• oil - 0.2 l;
• paprika - 1 tsp;
• sugar - 0.2 kg;
• salt - 15 g.

How to cook:

• Boil the beets and rub into strips.
• Fry the onion in oil, add beets and spices to it, simmer for 15 minutes.
• Place in jars and seal.

Green salad recipe for the winter

In winter, there is a particularly lack of juicy leafy greens, so green salads are especially held in high esteem.

Pickled green salad

• lettuce leaves - a bunch;
• garlic - 7 cloves;
• celery leaves, dill - at your discretion;
• sugar and salt - to taste;
• citric acid - half a teaspoon;
• water - ½ l.

• Place the garlic in the pan, followed by chopped celery and lettuce.
• Then place the chopped dill into the container.
• In a separate bowl, boil water and dissolve all the bulk ingredients in it. Pour the marinade over the lettuce leaves and apply pressure.
• After the food has cooled, remove the load and send the salad in a sterile container to a cold basement.

Green salad “Spicy”

• lettuce and linden leaves - a bunch;
• garlic - a small head;
• wine vinegar - ¾ tbsp.;
• sugar, salt - to taste;
• hot paprika - ½ tsp;
• water - 0.8 l.

• Cut the lettuce and greens into strips, sprinkle with spices, add garlic.
• Cook the marinade from vinegar, water, as well as salt and sugar, pour it over the greens.
• We keep the salad under pressure for 3 hours and send it for storage.

Recipe for general's salad for the winter

We bring to your attention the most delicious recipes for this salad.

The most delicious general's salad

• Mix shredded cabbage and carrots, chopped peppers, as well as onions, tomatoes and cucumbers, cut into half rings.
• Add the remaining ingredients and let the food sit for 4 hours to soak in.
• Place the salad in jars and sterilize for 20-30 minutes, depending on the volume of the container.

General's salad

Carrot salad for the winter recipe

For lovers of bright flavors, carrot salad is suitable. It is not just tasty, but also bright, crispy and healthy.

Carrot salad with onions

• carrots - 0.8 kg;
• sugar - 4 tbsp. l.;
• vinegar - 2.5 tbsp. l.;
• onion - 0.8 kg;
• vegetable oil - 170 ml;
• garlic - 2 medium heads;
• salt - 2 tbsp. l. without top.

How to cook:

• Grate the carrots and chop the onion as desired.
• Fry the vegetables in oil separately.
• After the vegetables are ready, combine them, season them with sugar, salt, and add chopped garlic. Simmer for 10 minutes, pour in vinegar.
• Place the salad in sterilized jars and roll up or store in the refrigerator.

Canned carrots for the winter

Products:

• carrots - 1.8 kg;
• onion - 300 g;
• water - 2.5 l;
• salt - 100 g.

• Place carrots, cut into slices, in boiling water and cook for 5 minutes.
• Fry the onion in oil until tender.
• Make a brine from salt and water.
• Place carrots and onions in jars, fill with saline solution, and sterilize for 20 minutes.

The best recipes for the winter

Salad “Tatar Song”:

Salad “2 in 1”:

Salad “Rice with vegetables”: