Salad for the winter for a well-fed family. Salads with rice for the winter - the most delicious recipes

There are many different recipes for preparing salads with rice for the winter on the Internet. As always, I customize the recipes to suit myself. Therefore, my salad recipe is as follows:

For 3 kilograms of tomato you will need (the weight of processed products is indicated):

1 kg carrots
1 kg onions
0.5 kg sweet bell pepper
1 cup vegetable oil
1 cup granulated sugar
2 table. spoons with a small heap of non-iodized salt
1 or 1.5 cups preferably round rice (depending on the desired consistency)
dessert spoon 70% vinegar essence
some seasonings, if you like them: various peppers, bay leaves, parsley, cloves.

Preparation:

First of all, I prepare the vegetables: wash them, peel them. I cut everything randomly, as convenient. I grate the carrots on a coarse grater. I cut the tomatoes into slices. If you don't like tomato skins in your salad, you can use a meat grinder. I soak the rice in cold water and set it aside.

In a suitable container, I use a basin, pour a glass of vegetable oil and put it on the stove. As soon as it warms up, I add the chopped onion and simmer until it has a light, pleasant onion aroma. I add grated carrots and immediately add sugar and salt, stir and close the lid. As soon as the carrots release juice, and this will happen in 10-15 minutes, I add the bell pepper and mix everything again. After 10-15 minutes, you can add the tomatoes and simmer for about 20 minutes. Now it’s the turn of the rice, I wash it and add it to the salad being prepared, stirring it carefully.

We like it thicker, so I always use 1.5 cups of rice. True, then you need to carefully monitor the contents and mix more often. So, one day I didn’t have enough rice for the salad, there was only 1 cup left, so I added an additional 0.5 cup of buckwheat. And I liked this salad more than with rice alone. So now I specifically use this mixture of cereals. Buckwheat gave this salad a unique nutty flavor.

So, after adding a glass of rice, after 10 minutes I add another half a glass of buckwheat and mix everything thoroughly and make sure it doesn’t burn. I reduce the heat and let it cook for about 20 minutes, then taste it for doneness. I almost never put seasonings in this salad. It's delicious too. You can add pepper, parsley and bay leaf to your taste.

At the end, I add a dessert spoon of vinegar essence, mix thoroughly and carefully and roll it into sterilized, still hot, dry jars. I turn them over with the lids down onto the newspaper and wrap them up well. I wait for it to cool down, sign it and put it in the cellar for storage. Yield approximately 7 cans with a capacity of 700-600 grams.

If you plan to eat the salad soon, it is not necessary to add vinegar; the acid found in tomatoes will be enough.

Try to prepare a salad with rice for the winter according to my recipe with the addition of buckwheat. In the comments, share your impressions and your own recipes for this salad.

Good health and bon appetit!

Canning salads with rice has its own characteristics. Following simple rules will allow you to prepare incredibly tasty dishes, which will come in handy in winter. A very tasty salad with rice for the winter is a hearty, complete dish, which is also rich in vitamins. And there are so many of them in winter.

The aroma of this dish is so rich that as soon as you open the jar, your appetite flares up. A tasty and nutritious dish will come in handy in those cases when there is absolutely no time for cooking.

You will need:

1 kg. juicy carrots;
1 kg. tomatoes;
1 kg. salad onions;
1 kg. sweet pepper;
a couple of two-hundred-gram glasses of rice;
a couple of two-hundred-gram glasses of butter;
a couple of st. l. salt;
floor 200 gr. glasses of vinegar 9%.

Rice salad for the winter recipes:

Without exception, all vegetables are washed, peeled and slightly dried.
All available seeds are carefully removed from the pepper, and it is cut into thin strips.
A grater is used to chop carrots.
The onion is cut into thin halves of rings.
The tomatoes are literally immersed in boiling water for a couple of seconds, after which the skin is easily removed from them. After which they are ground in a meat grinder or blender.
The rice is boiled until it becomes crumbly.
The tomatoes are transferred to the container most suitable for subsequent manipulations, salted, sprinkled with sugar, mixed with vinegar and oil. Boil the tomato mass in this composition.
Add carrots to the tomato puree and boil for about a quarter of an hour.
Add chopped pepper to the vegetable mixture and boil for another quarter of an hour.
Now it's the turn of the onion. It is added to the tomato mixture and boiled for at least half an hour.
The last necessary component is rice. After adding it, the salad only needs to simmer for about five minutes until it’s ready.
When preparing the salad, you should prepare containers that are simply necessary for high-quality canning. It should be washed well and subjected to mandatory sterilization.
Freshly prepared salad is placed into heat-treated jars and immediately rolled up.
To slow down the cooling process as much as possible, the jars should be covered with something warm.

Rice salad for the winter is very tasty

Canning green tomatoes seems very difficult for many housewives. In addition, not everyone likes this preparation. But not when canning them with rice. This is an amazingly tasty side dish that is very easy to prepare.

You will need:

two hundred gram glass of rice;
a couple of kg. green tomatoes;
half kg. juicy carrots;
half kg. sweet pepper;
half kg. salad onions;
a quarter of a two hundred gram glass of salt;
half a two hundred gram glass of sugar;
one and a half two hundred gram glasses of butter.

Vegetable salad with rice for the winter:

The rice should be soaked for a couple of hours first.
All the seeds are carefully removed from the pepper, and it is cut into miniature cubes.
Tomatoes are cut in the same way.
The existing peel is removed from the onion and it is cut into thin rings.
The carrots are peeled and then grated on a very simple grater.
Place all the chopped vegetables in a container suitable for all further actions and mix with rice.
All remaining unused components are added to the rice-vegetable mass and the mixture is boiled for about forty minutes.
During this time, the dishes needed for preservation are prepared. It is washed with soda and subjected to high-quality pasteurization.
The prepared salad is placed in heat-treated jars and immediately rolled up.

Satisfied winter salad with rice

An unusual but surprisingly tasty combination of rice and cabbage will certainly cause a sensation among guests. A very satisfying dish with a pleasant acidity helps you quickly prepare for any holiday, and the table will be much more colorful than with standard potatoes.

You will need:

5 kg. tomatoes;
1 kg. sweet pepper (different colors);
1 kg. salad onions;
1 kg. regular cabbage;
1 kg. juicy carrots;
a couple 200 gr. glasses of butter;
4 tbsp. l. salt;
a couple 200 gr. glasses of sugar;
half kg. rice;
200 gr. a glass of apple cider vinegar 6%;
half a hot pepper.

Rice salad for the winter:

Tomatoes are immersed in boiling water for a few seconds, after which it is easy to simply remove the skin. Without it, they are ground in a meat grinder.
The seeds are removed from the pepper and then it is cut into as thin strips as possible.
The cabbage is also chopped into thin strips.
The carrots are washed, peeled and then grated.
The seeds are also removed from the hot pepper and finely chopped.
Tomato puree and oil are transferred to a container suitable for cooking vegetables, where they are boiled for about twenty minutes.
Then other chopped vegetables are added to the tomato mass. They should be boiled for about forty minutes.
In a separate bowl, boil the rice until it becomes soft.
Add rice and all remaining ingredients to the vegetable mixture. In its entirety, the salad simmers for another ten minutes maximum.
The containers are also prepared, which should be washed with soda and subjected to the necessary sterilization.
Only in jars that have been treated at high temperatures is the finished product placed and rolled up in an instant.

Important! The salad can be either very spicy or very hot. Depending on personal preferences, the amount of pepper can be increased or abandoned altogether. Adding greens will make it more aromatic and summer-fresh.

Winter rice salad

An unusual, slightly spicy salad with the addition of beans can be used both as an elegant side dish and as a luxurious snack. With a pleasant spiciness and an amazing garlic aroma, it can only cause admiration.

You will need:

6 pcs. juicy carrots;
two hundred gram glass of rice;
1 kg. sweet pepper;
1 kg. salad onions;
floor l. oils;
3 kg. tomatoes;
3 tbsp. l. salt;
1 head of early garlic;
a two hundred gram glass of beans;
two hundred gram glass of sugar;
half a hot pepper.

Rice salad for the winter:

The tomatoes are literally immersed in boiling water for a moment and then the skins are removed with great ease.
Peeled tomatoes are crushed in the most ordinary meat grinder.
The carrots must be washed, peeled and cut into very thin and long strips.
The onion is peeled and then cut into tiny pieces.
The seeds are extracted from the pepper, and it is also cut into strips.
The hot pepper is finely chopped.
A press is used to crush garlic.
Rice and beans must be soaked for an hour and boiled separately from each other.
In the container that is most suitable for further actions, the oil is heated. All prepared vegetables are laid out in it and boiled for a third of an hour.
All other ingredients are added and the salad is boiled for another ten minutes.
Jars containing soda must be washed and subjected to high-quality sterilization.
The still very hot salad is placed in a heat-treated container and rolled up immediately.

Tip: depending on the desired result, you can change the amount of tomato required. By reducing it, the dish will be thick, and if you add more, the rice will end up in a very original tomato sauce and will look more like a sauce rather than a side dish.

Zucchini salad with rice for the winter

Rice, combined with vegetables such as eggplant and zucchini, is an incredibly tasty dish. It’s difficult to even call it a salad, because it can be a full breakfast, and not just a snack. Moreover, it is nutritious, healthy and aromatic.

You will need:

one and a half kg. eggplant;
one and a half kg. zucchini;
1 kg. tomatoes;
one and a half kg. regular cabbage;
a couple of st. l. salt;
floor 200 gr. glasses of sugar;
half tsp ground regular pepper;
half kg. salad onions;
two hundred gram glass of butter;
half a two hundred gram glass of vinegar 9%.

Winter zucchini salad with rice:

Zucchini, cabbage and eggplant are cut into very thin strips.
Tomatoes are immersed in boiling water just a little bit and immediately peeled. Only after this they need to be ground in a meat grinder.
All peels are removed from the onion and it is cut into thin halves of rings.
The rice is boiled until soft.
The oil is mixed with salt, vinegar and salt, and then heated to maximum.
Add cabbage to the heated vinegar mixture and simmer for ten minutes.
The remaining vegetables are added to the cabbage and simmered for at least another quarter of an hour, after which rice and pepper are added.
The full salad is boiled for about twenty minutes.
At this time, the containers necessary for the conservation process are prepared. It is washed with the most ordinary soda and must be sterilized.
The finished rice salad is placed in thermally treated jars and immediately rolled up.

Zucchini salad for the winter with rice is of particular value. They are not only incredibly tasty, but also healthy. And it’s very convenient to make a holiday for yourself from time to time, not to stand at the stove, but just open a jar with such a masterpiece and eat a hearty meal. And if you consider that the preservation of such a product is done quite quickly and simply, then this preparation has no price at all.

Remembering the storage of food for the winter along with the pleasure of aromatic compote, the thought comes to mind of how labor-intensive this process is. Preparing a salad with rice for the winter will not be difficult for even the youngest housewife.

The salad contains vegetables familiar to everyone from childhood: peppers, onions, carrots, tomatoes. Over the years, housewives have come up with a lot of variations of this dish: from the simplest salads to savory, spicy dishes.

Rice is a universal product that we add to sweet dishes, soups, porridges and salads. Any rice will work for our salad, but long-grain rice has a more aesthetic appearance in the finished dish. In addition, rice acts as an absorbent, removing harmful substances and taking care of your figure.

The juice from pink tomatoes is more tender. You can also use tomatoes to “color” our salad yellow or orange, puzzling your friends!

How to prepare a salad with rice for the winter - 15 varieties

An ordinary salad with homemade rice will be an excellent addition to your usual winter diet.

Ingredients:

Sugar - 100 gr.
Salt - 2 tbsp. l
Vegetable oil - 200 gr.
Tomatoes - 3 kg
Carrots - 0.5 kg
Salad pepper - 700 gr.
Hot pepper - 1 pc.
Onion - 1 kg
Long grain rice - 1.5 tbsp.
Vinegar - 100 gr.

Preparation:

Wash the peeled vegetables. Chop the tomatoes, boil, add salt, add sugar and cook for 10 minutes.
Cut the onion into rings, grate the carrots, chop the pepper into cubes.
Add carrots, onions and peppers to the tomatoes.
Add rice scalded with boiling water and simmer for another 25 minutes. Then pour in vinegar, stir, put in jars, and roll up.
With such yummy food, you are guaranteed a well-fed winter!

Often in winter, during a feast, you want something spicy and familiar. In this case, a rice salad with zucchini and hot pepper will help you out.

Ingredients:

Sugar - 100 gr.
Salt - 1 tbsp.
Vegetable oil - 100 gr.
Zucchini - 1 kg
Tomatoes - 700 gr.
Carrots - 500 gr.
Pepper - 500 gr.
Onion - 500 gr.
Rice - 400 gr.
Hot pepper - 1-3 pcs.
Garlic - 2 heads

Preparation:

Blanch the tomatoes and remove the skin. Peel the carrots and chop them large. We clean the zucchini and remove the seeds. Grind carrots, tomatoes, zucchini into puree in a blender or meat grinder. Chop the peppers nicely and wash the rice.

Fry the peppers, pour in the puree. Add salt, sugar, garlic and simmer for 37-40 minutes until cooked.

Pour boiling water over the jars and fill with salad.

It is more advisable to cook salad with rice for the winter in a wide saucepan with a thick bottom. This will help avoid burning.

Do you like the aroma of spices: bay leaf, cloves? Then this magic is just for you.

Ingredients:

Sugar - 4 tbsp.
Salt - 3 tbsp.
Vegetable oil -
Zucchini - 1 kg
Tomatoes - 2.5 kg
Carrots - 1 kg
Pepper - 1 kg
Onion - 0.5 kg
Rice - 300 gr.
Black pepper, peas - 10 pcs.
Allspice, peas - 10 pcs.
Bay leaf - 5 pcs.
Cloves - 10 buds
Vinegar 9% - up to 250 ml

Preparation:

Let's start preparing the salad by preparing the vegetables. We clean all the vegetables. If you come across old zucchini, cut off the skin and clean out the seeds - this will make the salad more tender. The carrots must be grated.

Place all the vegetables in a saucepan and simmer for an hour over low heat. Add the washed rice and simmer for another half hour, add vinegar and stir.

Place the finished salad in jars, sterilize for 20 minutes and seal with lids, preferably screw ones.

The output will be approximately five liters of aromatic, tender winter salad with rice.

There is almost no vinegar in this salad. Salad is a very delicate lifesaver for every housewife.

Ingredients:

Sugar - 1 tbsp.
Salt - 2 tbsp.
Vegetable oil - 500 ml
Tomatoes - 1 kg
Carrots - 1 kg
Pepper - 1 kg
Onion - 1 kg
Rice - 2 tbsp.
Vinegar - 1 tbsp.

Preparation:

Soak the rice overnight or simply boil it until half cooked. Pour oil into a cauldron, add salt/sugar and bring to a boil. Place the chopped onion and grated carrots in a cauldron, mix and simmer for ten minutes. Add peppers, tomatoes and cook again for 10 minutes. Add rice, simmer for 15 minutes. After adding vinegar, simmer the salad for another 7-10 minutes and put it in prepared jars. Place the closed salad in the cellar after cooling.

Perhaps the easiest to prepare of all the recipes presented. But simplicity does not detract from its taste, and you can see this for yourself.

Ingredients:

Sugar - a third of a spoon
Salt - half a spoon
Vegetable oil - 100 gr.
Tomatoes - 600 gr.
Carrots - 200 gr.
Pepper - 200 gr.
Onion - 200 gr.
Rice - a third of a glass

Preparation:

Prepare the vegetables: peel, wash. Cut carrots and peppers into strips, onions into half rings, tomatoes into cubes.

Heat 100 grams of oil and fry the prepared vegetables (peppers, onions, carrots) in it for 20 minutes.

Wash the rice and add to the seasoning. We also send salt, sugar, and tomatoes there. We wait until the rice is ready and put it in jars. After the cans have cooled, we lower them into the basement.

A wonderful classic salad with rice for the winter. It's simple to prepare, but the taste of this dish is irresistible.

Ingredients:

Sugar - 1 tbsp.
Salt - 1 tbsp.
Vegetable oil - 500 gr.
Tomatoes - 3 kg
Carrots - 1 kg
Pepper - 1 kg
Onion - 1 kg
Rice - 200 gr.

Preparation:

Chop carrots and tomatoes and grind them in a blender. Chop the onion, pepper and fry in hot oil. Pour tomato juice, salt, sugar and washed rice into the pan. Having set the fire to minimum, put the pan and simmer for an hour, and to prevent the salad from burning, it must be stirred.

Place the finished salad in sterilized jars. We roll up the lids and place them on a shelf in the cellar.

This salad is spicy and sweet and is a piquant addition to your winter table!

Ingredients:

Sugar - 1 tbsp.
Salt - 3 tbsp.
Vegetable oil - 0.5 l
Tomatoes - 3 kg
Carrots - 1 kg
Sweet pepper - 6 pcs.
Hot pepper - 2 pcs.
Onion - 1 kg
Rice - 1 tbsp.
Vinegar essence - 1 tbsp.

Preparation:

Peel the onion, wash it and finely chop it. Chop the peppers, grate the carrots, and chop the tomatoes. Rinse the rice clean.

Pour half a liter of oil into the pan, fry the onion, add carrots and fry again (12 minutes).

Place tomatoes, rice and pepper, salt, sugar in a pan and simmer for 40 minutes. Add a spoonful of vinegar essence and after five minutes put the salad in jars for later rolling.

Have a nice feast!

Vegetables for salad should be juicy and crispy, but not watery. This way, you will not have excess moisture, which will distort the taste of the dish.

The salad is simply made for a snack. It's so simple - open the jar and the table is set!

Ingredients:

Sugar - 200 gr.
Salt - 2 tbsp. l.
Vegetable oil - 200 ml
Tomatoes - 3 kg
Carrots - 1 kg
Pepper - 1.5 kg
Hot red pepper - 3-5 pcs.
Onion - 1.5 kg
Rice - 500 gr.
Garlic - 2-4 heads
Spices - to taste

Preparation:

We choose vegetables at the market: the juiciest and most beautiful, not wrinkled. We clean and wash them. Dry the vegetables on a paper towel and cut into strips, onions into half rings, and carrots can be grated.

Place hot pepper, garlic and salt in a blender and chop.

Fry vegetables in boiling oil: carrots, onions, peppers. Add salt, sugar, chopped pepper and garlic, spices. Add washed rice and simmer for 35 minutes until all ingredients are ready.

We put our salad in prepared jars and send it to a cool place until winter.

Classic, easy to prepare, salad with rice for the winter. Even those who are a rare guest in the kitchen can cook it, just be friends with a knife and love to eat delicious food!

Ingredients:

Sugar - 200 gr.
Salt - 2 tbsp.
Vegetable oil - 250 gr.
Tomatoes - 2.5 kg
Carrots - 1 kg
Pepper - 1 kg
Onion - 1 kg
Rice - 2 tbsp. (500 gr.)
Vinegar - 3-4 tbsp. l.

Preparation:

Grind the tomatoes and carrots in a meat grinder, finely chop the peppers and onions. Pour everything into a large saucepan to make stirring easier, and put it on gas.

While the vegetables are boiling, wash the rice and pour it into the pan. Add salt, sugar and a glass of butter. Mix our salad well and cook for 40-50 minutes.

Pour vinegar into the almost finished salad, boil for 5-10 minutes, and put into ready-made jars.

You won’t get tired of preparing this salad with rice for the winter every year. It is juicy and pleasantly sweet in taste.

Ingredients:

Sugar - 200 gr.
Salt - 2 tbsp. l.
Vegetable oil - 250 ml
Tomatoes - 1 kg
Carrots - 1 kg
Pepper - 1 kg
Onion - 1 kg
Rice - 200 gr.
Vinegar - 3 tbsp. l.

Preparation:

Grind the tomatoes for juice. Dice the remaining vegetables. Cook the rice until done.

Place vegetables and rice in a saucepan, add juice, oil, salt and sugar. Simmer over low heat for 50 minutes. At the end of cooking, you may have doubts about the taste, salt and sugar, but as a result the salad will infuse and your guests will be impressed by your culinary abilities for a long time.

Sterilization will not steam, but will concentrate all the taste qualities of the ingredients.

Ingredients:

Sugar - 1 tbsp.
Salt - 3 tbsp.
Vegetable oil - 500 gr.
Tomatoes - 2.5 kg
Carrots - 1 kg
Pepper - 1 kg
Onion - 1 kg
Rice - 1.5 tbsp.
Vinegar - 4 tbsp.

Preparation:

Let's prepare the vegetables. Cut the sweet pepper into strips, grate the carrots on a coarse grater, chop the onion into half rings, and pass the tomatoes through a meat grinder.

Place a saucepan on the fire, pour in tomato juice, add onions, peppers, carrots, vegetable oil and cook for 45 minutes. When the vegetable mixture is boiled, add rice, sugar, salt and cook for half an hour, at the end add vinegar.

Place the salad in jars, twist and sterilize for 20 minutes.

The salad is ready, all you have to do is wait for winter!

What is original about this salad is the primary processing. Unlike most recipes, in this salad each vegetable is pre-fried separately.

Ingredients:

Sugar - 200 gr
Salt - 3 tbsp.
Vegetable oil - 0.7 l (less possible)
Zucchini - 0.7-1.2 kg
Tomatoes - 3.2 kg
Carrots - 700 gr.
Pepper - 1.5 kg
Onion - 1.5 kg
Rice - 500 gr.
Garlic - 1(2) heads (to taste)
Spices - any of your choice (rosemary, basil, black and allspice, bay leaf, cloves)

Preparation:

Soak the rice in warm water for 4-8 hours.
Take the necessary vegetables, peel and chop them, placing each in a separate bowl.
Pour oil into a frying pan with high sides and boil it. Add carrots, fry, remove with a slotted spoon into a saucepan with a thick bottom. Do the same with peppers, carrots, and garlic.
Tomatoes need to be washed, cut and ground for juice. Pour into the pan with vegetables. Rinse the rice thoroughly and add to the pan. Sprinkle with salt, sugar, spices and mix thoroughly.
Stirring constantly, simmer the salad for 25-30 minutes.
We sterilize the jars with lids and put the salad in them. We twist the jars and cover them with old towels.

For winter planting, it is better to take medium-ripe, elastic zucchini. It is better to remove seeds from zucchini.

Salad with rice for the winter - zucchini

Everyone knows and loves squash caviar, but squash salad with rice for the winter will exceed all expectations!

Ingredients:

Sugar - 4 tbsp.
Salt - to taste
Vegetable oil - 100 gr.
Zucchini - 3 kg
Tomatoes - 3 kg
Pepper - 3 kg
Carrots - 1 kg
Onion - 500 gr.
Rice - 500 gr.
Garlic - head
Spices - to taste

Preparation:

Cut the zucchini into cubes. Chop the pepper, onion, and grate the carrots.

Boil the rice until half cooked, rinse under running water.

Pour boiling water over the tomatoes, peel them, chop them with a blender or meat grinder and put them on the fire in a stainless saucepan.

Add crushed garlic, salt, sugar, vegetable oil and boil for about five minutes.

Add vegetables to the marinade and cook for 15-20 minutes. Add the rice, mix thoroughly and simmer for 45 minutes over low heat.

Place the salad in prepared, sterilized jars and wrap until completely cool (overnight).

The salad is ready, have a nice gathering!

A hearty and delicious way to feed the family. The taste is reminiscent of summer vegetable pilaf.

Ingredients:

Salt - to taste
Vegetable oil - 500 ml
Tomato juice - 2 l
Carrots - 500 gr.
Pepper - 2.5 kg
Onion - 500 gr.
Long grain rice - 1 tbsp.

Preparation:

Place peeled, washed and chopped vegetables in different bowls. Fry the onion. Boil rice, rinse in cold water. Boil tomato juice for 5 minutes, add salt. Fry the vegetables, pour in salted tomato juice, add rice and simmer for 25 minutes until the rice is cooked. Place the salad in jars, cover with a blanket and leave for a day.

When going on a hike, you must have a “Tourist’s Breakfast” salad with rice in your backpack.

Ingredients:

Vinegar - half a glass
Sugar - 1 glass
Salt - 1.5 tbsp. l.
Vegetable oil - 400 ml
Carrots - 1 kg
Onion - 1 kg
Paprika (salad pepper) - 1 kg
Tomatoes - 1 liter of juice or 1 kg of tomatoes
Rice - 1 glass

Preparation:

We are preparing to prepare our “Tourist's Breakfast” salad: chop all the vegetables, putting them in separate bowls. Cook the rice until half cooked, rinse in cold water.

Take a large stainless saucepan of 6-8 liters, pour vinegar and oil into it.

Place the pan on the stove, add salt, sugar and boil for 5 minutes over low heat.