who knows the golden autumn salad recipe and got the best answer

Answer from Ѐybka[guru]
Golden Autumn Salad Ingredients 1/3 iceberg lettuce or other crisp lettuce, 1 can of canned white beans, 2-3 carrots, 2-3 onions, 250 g green beans, 3 pickled cucumbers, vegetable oil, a little tomato paste, a little soy sauce, salt Dressing: half a lemon, apple or wine vinegar (or rather a mixture), mixture peppers, sugar, salad vegetable oil. You can top it with mayonnaise if you like. Recipe "Golden Autumn Salad" Boil green beans (but do not boil, it is convenient to do in micro), cool. Grate the carrots, cut the onion into cubes. Fry onions in vegetable oil, add carrots, fry. Add tomato paste and soy sauce and bring to a boil. Salt. Cool down. Tear the lettuce leaves into a bowl with your hands. Add canner. beans, green beans, carrots with onions, grated cucumbers. Mix well. Mix all dressing ingredients to taste and pour over salad. Try for salt and sugar. Let stand in the refrigerator. Good chilled.

Answer from Lenochk@[guru]
Salad "Golden Autumn" 300 gr of beef meat, 200 gr of dried apricots, 2 onions, 2 carrots, 10 gr of sugar, 200 gr of mayonnaise. Boil the meat, cool and cut into strips. Also cut the dried apricots into strips. Stew onions, carrots and add a pinch of sugar. Mix everything, add spices to taste and mayonnaise. The salad is really good! Easy to prepare, delicious and guests are not ashamed to offer! Try who did not cook!

Answer from Olka Ovchinnikova[newbie]
Ingredients: 300 g of beef meat, 200 g of dried apricots, 2 onions, 2 carrots, 10 g of sugar, 200 g of mayonnaise. Cooking method: Boil the meat, cool and cut into strips. Also cut the dried apricots into strips. Stew onions, carrots and add a pinch of sugar. Mix everything, add spices to taste and mayonnaise.

Answer from Not a gift[guru]
Ingredients: 300 g of beef meat, 200 g of dried apricots, 2 onions, 2 carrots, 10 g of sugar, 200 g of mayonnaise. Cooking method: Boil the meat, cool and cut into strips. Also cut the dried apricots into strips. Stew onions, carrots and add a pinch of sugar. Mix everything, add spices to taste and mayonnaise. ------------Recipe Golden Autumn Salad Recipe Required products: melon - 1 pc. watermelon - 1 pc. black and green grapes - 400 g carambola - 1 pc. juice and zest 1 orange lemon juice - 4 tbsp. spoons of amaretto liqueur - 2 tbsp. spoons of powdered sugar - 4 tbsp. spoons How to prepare the recipe: Cut the watermelon in half in the form of a basket, decorate the edges with a zigzag. Also cut the melon. From the pulp of melon and watermelon, use a notch to form balls. Cut the grapes in half and remove the seeds. Cut the carambola into slices. Combine the prepared fruits and put them in a “basket”, then pour over with a mixture of orange juice and liquor. Keep in the refrigerator. When serving, sprinkle with powdered sugar and lemon zest, cut into thin strips.

Calories: Not specified
Cooking time: not specified

Vegetable salad for the winter with tomatoes and bell peppers "Golden Autumn" is a cabbage stew with tomatoes, sweet peppers, carrots and onions, in a word, with the most affordable seasonal vegetables. This delicious salad for the winter can be served as a side dish for a meat dish, or as a side dish.
Preservation retains taste for several months, subject to the conditions of sterilization and storage.
It will take 1 hour to prepare, from these products you will get 2 cans with a capacity of 0.6 liters each.

Ingredients:
- white cabbage - 1 kg;
- red onion - 200 g;
- carrots - 250 g;
- sweet pepper - 320 g;
- red tomato - 350 g;
- garlic - 4 teeth;
- granulated sugar - 35 g;
- salt - 10 g;
- ground red pepper - 5 g;
- vegetable oil - 25 ml.

Step by step recipe with photo:

In a well-heated oil, first stew the red onion cut into crescents and the garlic passed through the press.




Then add the carrot cut into small cubes. Cook the vegetables over medium heat for 15 minutes, stirring constantly so that the onion does not burn.




Shred thinly white cabbage, add to carrots and onions.




Next add the diced red bell pepper.

Dip the tomatoes for 2-3 minutes in boiling water and cool in a bowl of ice water to make the skin easier to remove. Finely chop the peeled tomatoes, throw to the rest of the ingredients.




Pour salt, granulated sugar and ground red pepper. You can give the salad a savory note by replacing the red pepper with ground smoked paprika.




Cover the pot with a lid and simmer over low heat for 35 minutes until the cabbage is soft and the moisture has evaporated.






While the vegetables are stewing, prepare the jars. First, wash well (with soda or dishwashing detergent), then rinse with clean water. We dry the jars in the oven at a temperature of 120 degrees Celsius or sterilize over steam for 5 minutes. Boil the lids for 4-6 minutes.
We lay out the hot salad in the prepared dishes, close. Sterilize for 10 minutes, immediately twist tightly. After the canned food has cooled at room temperature, we remove them in a cool, dark room.




Storage temperature from +2 to +10 degrees Celsius. Also try cooking

• 2 kg of white cabbage;
• 1.5 kg of Bulgarian sweet pepper of any color;
• 2 kg of ripe red tomatoes;
• 500 grams of onions;
• 700 grams of carrots;
• 500 milliliters of sunflower oil;
• 200 milliliters of vinegar;
• 200 grams of granulated sugar;
• 100 grams of table salt.

Recipe:

1. Release the cabbage heads from a couple of upper layers, and then chop. Place everything together in a deep saucepan, light the stove and simmer over low heat with a little sunflower oil.
2. Peel the washed carrots, rub on a medium grater, and then put in the same pan where the cabbage is already stewed. Mix the ingredients and add a little oil. Simmer the vegetables until the cabbage is soft. Do not forget to periodically stir the contents of the pan.
3. While the carrots and cabbage are cooking, you can peel the onion, cut it into small cubes and leave for a while. You'll need the onions a bit later, but for now, keep cooking the vegetables. Wash the peppers, remove all stalks and seeds, and then carefully cut into strips.
4. Now wash the tomatoes and cut the stalks out of them. Tomatoes must be scrolled through a meat grinder. If you like garlic, then add a couple of ground cloves to the tomato mass.
5. Increase the heat on your stove to medium, add sunflower oil to the pan, and then add the sweet bell pepper and onion. Mix everything and lightly fry. Then pour in the tomato mass and wait until everything boils. After that, continue to cook for about another half an hour, stirring occasionally to avoid burning.
6. About 5 minutes before readiness, add the remaining ingredients, that is, vinegar, granulated sugar and salt. Mix everything thoroughly.
7. You need to prepare a container for storing salad in advance. We recommend washing the jars with baking soda. Just remember to rinse them thoroughly with plenty of running water afterwards. Clean jars must be sterilized. It is very easy to do this. Take a large saucepan, pour water on the bottom and put a towel. Now put the dishes on the stove, place the jars upside down on the towel and wait for the moment when the liquid boils. Sterilize the container in boiling water for at least 3-4 minutes. A little advice: in no case should cold jars be sterilized - there is a high risk that they will burst from a sharp temperature drop. Don't forget to boil the lids too.
8. Divide the prepared salad into jars. Be careful and try not to get burned! Cover the container with lids and roll up. Now turn the jars upside down and place them on a flat surface. Wrap the blanks in a warm blanket, old coat or blanket and leave until morning. In the morning, remove the blanket and take the jars to a cooler place where they will be stored all winter.

Many of us remember the times when preserving salads was one of the few ways to preserve the taste of your favorite vegetables so that your family can enjoy a delicious snack during the harsh Russian winters. Years go by, times change, and young housewives increasingly prefer frozen vegetables, but real modern housewives always make various salads for the winter to make life easier in the kitchen.

After all, you must admit that when you cook the first and second, there is not always enough time to prepare a salad. And so, open a jar of pepper salad, or eggplant salad, and a full meal is ready! Dear friends, I bring to your attention delicious salads for the winter, which I have been preparing for more than a year. All recipes are tested personally by me, and tested by my friends.

Here will be presented both Soviet recipes used by my mother and grandmother, as well as modern recipes for preserving salads for the winter. If you have your own interesting salad recipes for the winter, please tell us about them in the comments.

Eggplant salad for the winter with rice

Let's prepare an eggplant salad for the winter with rice, and the company of proud eggplant dandies and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. Such a winter salad with rice and eggplant is a great appetizer and a complete vegetable dish. Especially winter eggplant salad for the winter with rice will be relevant in the post: you just need to warm up the contents of the jar and a hearty dinner is ready! Recipe with photo .

Green bean salad with zucchini

I offer you a new recipe for a salad under the cap of green beans with zucchini, tomatoes, carrots and onions. The combination of delicate pulp of zucchini, juicy beans and sautéed vegetables gives the preservation an incredibly refined taste. Recipe with photo.

"Moscow" salad for the winter of vegetables

How to cook "Moscow" salad for the winter from vegetables, I wrote.

Salad with cabbage and apples for the winter

Cabbage, carrots, onions, peppers, tomatoes and apples - these ingredients go well with each other, and you get a delicious and beautiful salad. I will tell you even more - you can close such a salad with cabbage and apples for the winter. Believe me, this preservation will pleasantly surprise all lovers of vegetables. Salad can be served as an appetizer, or as a side dish - it goes well with any meat dish. See how to cook.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization is a delicious homemade preparation, easy to prepare and accessible to everyone. You won't need much time for this recipe. It is only necessary to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. See how to cook.

Vegetable salad for the winter "Galya"

We are preparing a delicious vegetable salad for the winter. Due to the large number of vegetables, the preservation is very juicy and fragrant. It harmonizes well with second courses of meat, poultry or fish. A vegetable appetizer will be a great addition to side dishes of potatoes, rice or pasta. How to cook, look.

Winter Cucumber Salad "Lady's Fingers"

This recipe has many benefits. Firstly, such a cucumber salad for the winter turns out to be very tasty. Secondly, it is prepared very simply and relatively quickly. Thirdly, not only medium-sized cucumbers, which usually go into conservation, are suitable for him: you can make such a salad from overgrown cucumbers for the winter. And fourthly, this blank has a very beautiful and tender name - "Lady's fingers" (due to the shape of the sliced ​​​​cucumbers). How to cook a winter salad of ladyfingers cucumbers, look.

Vegetable salad for the winter in the Kuban

This time I want to introduce you to a vegetable salad for the winter with eggplant and zucchini, as well as peppers and tomatoes. As you understand, such a combination of ingredients is simply doomed to success! By the way, such preservation is called - vegetable salad for the winter in Kuban: that's how it was recorded in my mother's cookbook. So this recipe was tested in our family many years ago and we all love it very much. See how to cook.

Zucchini and cucumber salad with chilli ketchup

I bring to your attention a new salad of zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the “golden mean” in the recipe, and added vegetables 50/50. The recipe for a salad of zucchini and cucumbers is quite simple, but in order for the finished cucumbers and zucchini to turn out crispy, you need to tinker with the sterilization of jars with blanks. See recipe with photo.

Bulgarian pepper salad for the winter with carrots

I really love simple preservation - when the ingredients are available, and the cooking process itself is quite easy, but in the end it turns out tasty and very appetizing. The recipe for bell pepper salad for the winter with carrots, which I want to tell you about, is just that. It is really a pleasure to cook it - without sterilization, simply and quickly. Recipe with photo see

Cabbage salad for the winter "Ryzhik"

A simple and tasty salad for the winter from cabbage "Ryzhik" (without sterilization) will appeal to all fans of winter preparations. You can see the recipe with step by step photos.

Tell me, are you closing cucumber salad for the winter? I really like this idea: I opened a jar - and a great snack or a delicious side dish is ready. There are a lot of recipes for such preservation, but this year I decided to start with a salad of cucumbers, onions and dill for the winter with the funny name "Gulliver".

I really liked that the process is simple, and although the cucumbers need to infuse for 3.5 hours, all other actions do not require a lot of time. In addition, this cucumber and onion salad for the winter is without sterilization, which also greatly simplifies the recipe. You can see how to cook cucumber salad for the winter with Gulliver onions.

Zucchini salad for the winter with tomato paste and garlic

If you like simple zucchini preparations for the winter, then you will certainly like my zucchini salad for the winter with tomato paste and garlic. The beauty of this winter zucchini salad recipe is its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

The famous "Latgalian" cucumber salad for the winter

If you need a simple and tasty recipe for cucumber salad with onions for the winter, then be sure to pay attention to this "Latgalian" cucumber salad. There will be nothing unusual in the preparation itself, everything is quite simple and fast. The only point: coriander is included in the marinade for such a Latgale cucumber salad. This spice gives the salad a special taste, emphasizing the main ingredients very well. You can see the recipe with photos.

If you are looking for a light cucumber salad for the winter, then this recipe is exactly what you need! Pickled cucumber salad for the winter with bell peppers, carrots and onions will satisfy even the most sophisticated fans of seasonal cucumber preservation. I am sure that in winter such a cucumber salad for the winter in jars will be very popular: it turns out to be both beautiful and very tasty. See the recipe with photos.

Cauliflower salad for the winter with bell peppers and onions

How to prepare a cauliflower salad for the winter with bell peppers and onions (recipe with step by step photos), I wrote .

Eggplant salad for the winter "Autumn"

How to cook eggplant salad for the winter "Autumn", you can see.

Salad of green tomatoes for the winter "Flower of seven flowers"

Recipe for green tomato salad for the winter "Flower of Seven Flowers", you can see .

A very tasty and spicy zucchini salad will appeal to all fans of sweet and sour marinades. The zucchini in the salad are crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step by step photos .

The recipe for the famous Ankle Bens zucchini salad can be viewed.

Georgian cucumber salad for the winter

How to cook cucumber salad for the winter in Georgian, I wrote.

Eggplant salad for the winter "Vkusnotiischa"

I have been using this eggplant salad recipe for the winter for more than a year, and every time I am very pleased with the result. Firstly, I like the way of preparing such a blue salad - it is simple and fast enough, there is no sterilization, and the preparation of the ingredients does not take much time. Secondly, the salad turns out to be very bright, appetizing, so that it can be safely offered not only to home, but also to guests. See recipe with photo.

Beet salad for the winter "Alenka"

A very tasty and simple beetroot salad for the winter with the beautiful Russian name "Alenka" will appeal to all fans of not only beets, but also vegetable salads. Overlooking the recipe .

Salad for the winter from vegetables "Watch out, vodka!"

A very simple and tasty salad for the winter will appeal to all fans of classic preservation. Simple and convenient proportions, a balanced amount of spices and vinegar make this salad one of the favorite types of preservation among my many relatives. Recipe with step by step photos.

Zucchini salad for the winter "Riddle"

Do you know why the salad has such a name? Because in finished form, it is very difficult for the uninitiated to guess that zucchini is part of this homemade preparation - their taste is not felt at all. How to cook a salad I wrote .

Salad for the winter of eggplant and beans

Autumn salad for the winter has many different variations. Skillful housewives do not always blindly follow traditions, but try unusual and new options.

Autumn salads can be prepared not only with sterilization, but also without it. Salads without sterilization are increasingly appearing on shelves and in cellars. They are easier and faster to cook, the vegetables in them remain tender and crispy. Of course, each hostess chooses her own option.

When canning, you should strictly follow the rules for preparing vegetables: vegetables should not be spoiled and washed well. It is better to choose meaty varieties of vegetables so that the salads are juicy. Preparations can consist of a variety of vegetables. Salads can be prepared with a small and with a large number of ingredients. You can supplement salads with other vegetables, add your favorite spices, season with your own marinade.

Black pepper, parikou, chili pepper, suneli hops, coriander, cinnamon, cloves and others are used as spices for autumn salads. Add spices to your liking, the main thing is not to overdo it so as not to clog the taste of fragrant vegetables.

Autumn salads are universal, all products are interchangeable. The main thing when cooking according to the recipe, stick to the total weight. You can add more peppers, or more carrots. Decide for yourself, experiment and enjoy the process.

Do you need garlic in autumn preparations? This is a moot point; you may or may not add it to a salad. Determine the amount of garlic and its presence in salads based on your personal preferences.

How to cook autumn salad for the winter - 15 varieties

A coleslaw salad and such a huge amount of vegetables cannot be tasteless. The salad is bright, colorful, juicy and delicious in summer.

Ingredients:

• cabbage - 400 g
• eggplant - 250 g
• tomatoes - 500 g
• cucumbers - 250 g
• sweet pepper - 250 g
• onion - 150 g
• carrots - 150 g
• salt - 2 tsp
• sugar - 2 tbsp. l.
• vegetable oil - 60 ml
• vinegar 9% - 50 ml
• black pepper - 10 pcs.
• allspice - 10 pcs.
• bay leaf - 2 pcs.

Cooking:

Chop the cabbage, chop the carrots on a grater. Salt.

Peel the eggplant from the skin and cut into strips. Salt.

Cut the onion into 4 parts, sweet pepper - into strips, cucumbers - into large cubes, tomatoes - into pieces.

Grind half of the tomatoes with a blender.

Put all the vegetables in a bowl, add salt, spices, oil and vinegar. Stir gently and let steep for 2 hours.

Pour in the tomato juice and boil for 20 minutes. Put the hot mass in sterile jars and roll up.

Wrap with a blanket.

A simple salad, but insanely delicious! Be sure to try!

Ingredients:

• cabbage - 1 head
• tomatoes - 1.5 kg
• cucumbers - 10 pcs.
• carrots - 5 pcs.
• onion - 2 pcs.
• bell peppers red, green and yellow
• sunflower oil - 1.5 cups
• salt - 2 tbsp.
• sugar - 4 tbsp
• garlic
• bay leaf
• greenery
• vinegar
• black peppercorns.

Cooking:

Prepare vegetables: chop cabbage, cut carrots and cucumbers into strips, tomatoes and onions into slices, sweet peppers into cubes.

Pour oil into a cauldron, put all the vegetables and mix. Add seasonings, spices and boil over low heat for 20 minutes.

In a half-liter jar, pour 1 tbsp. l. vinegar and lay out a hot salad. Roll up. Turn over and wrap.

If you do not trust new recipes, then prepare a salad according to a proven recipe with sterilization. It will take longer, but the banks will never explode!

Ingredients:

• cabbage - 5 kg
• carrots -1 kg
• sweet red pepper - 1 kg
• onion - 1 kg
• vegetable oil - 500 ml
• sugar - 350 g
• salt - 4 tbsp. l.
• 9% vinegar - 8 tbsp. l.

Cooking:

Shred the cabbage. Cut the pepper into strips, onion - into half rings, grate the carrots.

Put the vegetables in a saucepan, add 3 cups of water, stir, bring to a boil and cool.

Dissolve sugar and salt in a small amount of water, add sunflower oil, pour marinade over vegetables.

Let stand 4 hours.

Arrange the salad in half-liter jars, cover and sterilize for 9 minutes. Roll up. Turn over and wrap.

The salad will be even tastier and spicier if you add greens and hot peppers.

Salad with eggplant and cabbage is spicy, spicy and crispy. Great accompaniment to meat or potatoes.

Ingredients:

• eggplant - 1 kg
• cabbage - 250 g
• carrots - 200 g
• garlic - 50 g
• hot red pepper - 50 g
• vinegar 6% -150 ml
• salt.

Cooking:

Cut the eggplant into 4 pieces and boil for five minutes in boiling water with plenty of salt.

Put the blue ones in a colander and cool.

Pass carrots and garlic through a meat grinder. Chop cabbage, put in a saucepan and mix with garlic and carrots. Pour in the vinegar.

Cut eggplant into pieces.

Spread the salad in jars in layers: eggplant, cabbage-carrot mixture, and so on.

Delicious and healthy salad for the winter. Surprise your loved ones with the scent of summer!

Ingredients:

• tomatoes - 1kg
• carrots - 1.5 kg
• Bulgarian red pepper - 1 kg
• onion - 500 g
• tomato juice -500 ml
• vinegar -75 ml
• vegetable oil -100 ml
• salt -1.5 tbsp. l.
• sugar - 60 g
• ground sweet red paprika - 2 tbsp. l.

Cooking:

Chop carrots into long strips on a special grater.

Sweet pepper cut into strips, onions - half rings, tomatoes - slices.

Put vegetables in a saucepan, pour tomato juice and cook for half an hour.

Add onion and pepper. Pour in the oil, add sugar, salt and paprika. Cook for another 20 minutes.

Pour in vinegar, arrange in half-liter jars and sterilize for 10 minutes.

Salad according to this recipe is obtained as fresh. Crispy, fragrant and very tasty salad will delight you all winter.

Ingredients:

• cabbage - 1.5 kg
• carrots - 500 g
• Bulgarian pepper - 500 g
• onion - 400 g
• sugar - 150 g
• table vinegar - 80 ml
• black peppercorns
• salt - to taste.

Cooking:

Shred cabbage and carrots. Pepper cut into thin strips, onion - half rings.

Put all the vegetables in a deep bowl and mix.

Arrange the salad in jars, tamping tightly.

Fill the jars with boiled water and let it brew for 10 minutes.

Drain the water, boil and pour a second time. Leave for 10 minutes.

Drain the water again. Make a brine out of it: add peppercorns, sugar, salt and vinegar.

Pour brine jars with cabbage and roll up. Turn over and wrap.

A very useful preparation for the winter. In a fragrant salad, all vitamins are preserved. And it's very easy to cook.

Ingredients:

• carrots - 2kg
• bell pepper - 1kg
• onion - 1 kg
• sugar - 160 g
• salt - 40 g
• garlic - 160 g
• vinegar 6% - 80 ml
• vegetable oil - 450 ml
• greenery.

Cooking:

Cut carrots into slices, tomatoes into slices, pepper into strips, garlic into plates.

Onion cut into half rings and fry.

Put all products in a saucepan. Add salt, sugar and vegetable oil. Boil 15 minutes. At the end, add vinegar and chopped herbs.

Close with sterilized lids. Keep refrigerated.

Vegetables can be cut to your liking. The salad will turn out more tender if the carrots are grated with long stripes.

Scared of the sterilization process? For you - a great salad recipe for the winter without tedious sterilization.

Ingredients:

• cabbage - 1 kg
• cucumbers - 1kg
• brown tomatoes - 1 kg
• bell pepper - 1 kg
• carrots - 1kg
• onion - 1 kg
• salt - 12 tsp
• sugar - 12 tsp
• vegetable oil - 0.5 l
• vinegar essence - 2 tbsp. l.
• greenery.

Cooking:

Shred the cabbage. Cut all vegetables to your liking.

Put everything in a deep container. Add salt, sugar, oil and vinegar essence. Add chopped greens, mix and let the vegetables soak a little.

Put the salad in sterile jars and put in the oven with a temperature of 100 degrees. Withstand 15 minutes.

Roll up, turn over and wrap.

How nice it is to open a jar in winter and feel the aroma of summer. For a salad, all the vegetables that are left in the beds at the end of summer are useful.

Ingredients:

• cabbage - 1 kg
• onion - 1 kg
• cucumbers - 1 kg
• Bulgarian pepper - 1 kg
• carrots - 1 kg
• tomatoes - 3 kg
• sugar - 1 tbsp.
• salt - 90 g
• vegetable oil - 180 ml
• black peppercorns
• bay leaf
• vinegar 9% - 150 ml

Cooking:

Cut all vegetables. Put in a basin, add spices and vegetable oil.

Let stand a little and put on fire. Bring to a boil and hold for 5 minutes. At the very end, pour in the vinegar.

Arrange the salad in half-liter jars and sterilize for 6 minutes. Roll up and wrap up.

Salad with beans is a versatile dish. It can be served with side dishes, hot and hearty vegetable snacks or a fragrant soup can be cooked from it.

Ingredients:

• beans - 1kg
• carrots - 1 kg
• sweet pepper - 1kg
• onion - 1 kg
• tomatoes - 3 kg
• salt - 40 g
• sugar 20 g
• vinegar 150 ml
• vegetable oil - 200 ml

Cooking:

Boil beans until tender.

Cut all vegetables to your liking.

In a large cauldron, fry the onions and carrots. Add tomatoes and peppers. Salt and add sugar.

Boil the vegetables until cooked and pour the beans into the salad.

Simmer for one hour. At the very end, pour in the vinegar.

Transfer the salad to jars and roll up the lids. Turn over and wrap.

Are there green tomatoes left in the beds that will not have time to ripen? Not scary! Prepare a salad inspired by Korean cuisine. The appetizer is spicy, sweet and sour and very tasty.

Ingredients:

• green tomatoes - 1.2 kg
• onion - 500 g
• sweet pepper - 300 g
• chili - 2 pcs.
• garlic - 1 head
• Bay leaf
• black peppercorns.

For marinade:

• olive oil - 100 ml
• wine vinegar - 100 ml
• salt - 12 g
• sugar - 50 g

Cooking:

Cut green tomatoes into small pieces. Cut the garlic into slices.

Cut the onion into half rings, sweet pepper - into strips, chili pepper - into rings.

Put all the vegetables in a bowl, add bay leaf and peppercorns.

Prepare the marinade: pour wine vinegar into a saucepan, add olive oil, sugar and salt. Boil.

Pour the marinade into the vegetables, mix and let stand for half an hour.

Arrange salad with marinade in clean jars. Sterilize half-liter jars for 10 minutes. Roll up.

Autumn salad with tender zucchini and juicy tomatoes has an incredible, seductive smell.

Ingredients:

• zucchini - 2 kg
• tomatoes - 1 kg
• bell pepper - 500 g
• onion - 300 g
• garlic - 1 head
• chili pepper - 1 pc.
• olive oil - 100 ml
• sugar - 30 g
• salt - 10 g
• ground red pepper
• carnation
• Bay leaf.

Cooking:

Cut zucchini, onions, garlic and tomatoes into slices, sweet pepper into strips.

Grind half of the tomatoes, onions, chili peppers and garlic with a blender. Mix with salt and sugar. Add a teaspoon of sweet red pepper, three cloves and three bay leaves. Boil 5 minutes.

Put all prepared vegetables in jars and pour vegetable marinade.

Sterilize 10 minutes. Roll up and wrap up.

Original and tasty appetizer from available products. Add colors to your life!

Ingredients:

• red cabbage - 1.5 kg
• sweet red pepper - 600 g
• shallots - 300 g
• tomatoes - 400 g
• hot pepper - 100 g
• garlic - 5 cloves
• parsley greens and roots
• salt - 12 g
• balsamic vinegar - 30 ml
• sugar - 30 g
• olive oil - 50 ml

Cooking:

Cut all the vegetables: peppers and tomatoes into cubes, shallots into slices, hot peppers into rings, cabbage into slices.

Chop greens. Cut the parsley roots into strips.

Pour olive oil into a saucepan and add onion. After 5 minutes, send cabbage, then peppers, tomatoes, hot peppers and parsley.

Salt. Add sugar and minced garlic. Simmer for 40 minutes. At the very end, pour in the balsamic vinegar.

Put the hot salad in half-liter jars and sterilize for 15 minutes.

Roll up. Turn over and wrap.

This is a very tasty canned eggplant, zucchini and carrots with rice. Just warm them up in the microwave and serve.

Ingredients:

• white rice - 300 g
• zucchini - 1 kg
• eggplant - 500 g
• carrots - 300 g
• tomatoes - 200 g
• garlic - 1 head
• hot pepper - 1 pc.
• vegetable oil - 100 ml
• salt - 10 g
• parsley.

Cooking:

Cut vegetables into cubes.

Pour oil into a large thick-walled pan and sauté the carrots for 7 minutes. We spread in turn eggplant, zucchini, hot pepper rings, chopped garlic, tomatoes. Add salt and simmer for 20 minutes.

Rinse the rice well and cook without adding salt for 17 minutes.

Mix rice and vegetables. Add seasonings to your liking and simmer everything together for another 10 minutes.

Put the salad in half-liter jars and sterilize for 15 minutes. Roll up.

In many old recipes, eggplants are advised to salt, put under pressure so that bitterness comes out. Thanks to breeders, modern types of eggplant do not taste bitter!

The highlight of the salad is ginger mint and hot chili peppers. The salad is very fragrant, crispy and almost fresh.

Ingredients:

• sweet pepper - 200 g
• red chili pepper - 6 pods
• cucumbers - 500 g
• chili tomatoes - 500 g
• carrots - 150 g
• zucchini - 500 g
• garlic - 1 head
• ginger (curly) mint - bunch
• parsley - a bunch.
• For marinade:
• water - 1l
• 6% vinegar - 120 ml
• sugar -35 g
• salt - 30 g
• bay leaf - 2 pcs.

Cooking:

Peppers and zucchini cut into cubes, hot peppers - into rings, cucumbers and carrots - into round slices, tomatoes - into 2 parts.

Prepare marinade. Boil water, add salt, sugar and bay leaves. After 3 minutes, pour in the vinegar.

Mix all chopped vegetables in a deep bowl, add garlic and arrange in jars.

Put a chili pepper in each jar, and at the bottom - a few leaves of parsley and curly mint. Pour marinade over and sterilize for 15 minutes. Roll up.