Today I’m writing about what the most delicious salads can be preserved for the winter. This includes eggplant salad, salad with rice and vegetables, green tomatoes, pepper lecho, beet salad, cucumber, vegetable... In general, read the contents and choose any recipe you like.

Information for those who make blanks for the first time. Cans for preservation need to be prepared in a certain way. First you need to wash them well with soda. It is better to use a new sponge for washing jars, not the same one you use to wash all the dishes. Next, the jars need to be sterilized. Most often this is done over steam. You can place the jar on a boiling kettle, or you can put a wire rack on the pan and place the jars on it upside down. You need to sterilize the jars for about 15 minutes, when drops of water begin to flow down the walls and the jar becomes transparent.

The second method of sterilization is in the oven. The jars are placed on a wire rack in a cold oven and the door is closed. Preheat the oven to 150 degrees and from the moment of heating, keep the jars there for 15 minutes. Can also be sterilized in the microwave. Pour some water into the jars (about 100 ml) and heat in the microwave for 8 minutes at maximum power. Lids for preservation also need to be washed and boiled for 5 minutes.

Only coarse rock salt can be used in preparations. Under no circumstances take iodized or small ones.

This salad is prepared from different vegetables and turns out very tasty. It comes first in our top salads for the winter. The name of the salad comes from the fact that all vegetables are taken in the amount of 10 pieces. At the same time, choose medium-sized vegetables.

Ingredients (for 4 l):

• eggplants - 10 pcs.
• onions - 10 pcs.
• sweet pepper - 10 pcs.
• tomatoes - 10 pcs.
• garlic - 10 cloves
• black peppercorns - 10 pcs.
• allspice peas - 5-7 pcs.
• bay leaf - 3 pcs.
• vinegar 9% - 100 ml
• sugar - 4 tbsp.
• salt - 2 tbsp. without top
• vegetable oil - 200 ml

1. Wash the tomatoes, remove the stem and cut into slices. The size of the cut does not matter, since the tomatoes need to be ground in a blender or passed through a meat grinder.

2. Cut the eggplants in half crosswise, then in half lengthwise. Cut each piece into wedges and place in a large bowl.

If your eggplants are bitter, you must first soak them in salt water for 30 minutes and then rinse them.

3.Cut the peppers into large squares and the onion into half rings, but large ones (about 1 cm thick). Garlic is cut into large cubes.

4.Pour vegetable oil into a large container. Add onions, peppers, eggplants and stir a little. Pour the tomato puree over the vegetables and stir again.

5.Add salt, sugar, bay leaf, black and allspice to the salad. Cover with a lid and place on the stove to cook. After boiling, cook the salad for 30 minutes, stirring occasionally.

6.5 minutes before readiness, add garlic and vinegar to the dish and stir. Taste the salad for salt and sugar; there is still time to bring the preparation to taste.

7.When the salad is ready, place it immediately into sterilized jars and seal with sterile lids. Turn over and let cool. In cold weather, these winter salads will delight everyone at home.

Winter salad recipe with rice and vegetables without sterilization

Salad with rice is also called “Tourist’s Breakfast”. It can easily replace a meal or be a good snack.

Ingredients:

• long grain parboiled rice - 2 tbsp.
• onions - 1 kg
• sweet pepper - 1 kg
• carrots - 1 kg
• tomato juice - 2 l
• hot pepper - 1 pc.
• salt - 1.5 tbsp.
• sugar - 5 tbsp.
• vinegar 9% - 3 tbsp.
• vegetable oil - 300 ml

Salad "Tourist's Breakfast" - preparation:

1.Rinse the rice until the water is clear and cook until half cooked (cook for about 7 minutes after the water boils). Next, rinse the grains well and let the water drain.

2. Grate the carrots on a coarse grater, cut the pepper into strips, and dice the onion. Finely chop the hot pepper.

3.Pour vegetable oil into a large container where you will cook the salad and heat it. Place carrots in oil and simmer for 15 minutes, stirring.

4.Add chopped onions to the carrots, stir and simmer for another 15 minutes. Next, pour in the tomato juice, add sugar and salt. Let the mixture boil and cook for another 15 minutes.

5.Next add pepper (sweet and hot) and cook for another 15 minutes. Next, add the rice and cook for the last 10 minutes. 3 minutes before cooking, add vinegar.

6. Boiling salad should be placed in sterilized jars and sealed with sterilized lids. The salad is ready. It turns out delicious, so prepare more at once.

Green tomato salad for the winter

Winter salads made from green tomatoes are quite popular. For all lovers of such salads, I offer an excellent recipe for the winter.

Ingredients:

• green tomatoes - 2 kg
• onions - 0.5 kg
• red bell pepper - 0.5 kg
• garlic - 6 cloves
• parsley - bunch
• salt - 1.5 tbsp.
• sugar - 1 tbsp.
• apple cider vinegar 6% - 3 tbsp.
• sunflower oil - 100 ml
• citric acid - 1/4 tsp.

Cooking method:

1. Wash and peel the vegetables. Cut the pepper into long strips. Cut the tomatoes into thin semicircles, the onion into thin half rings. Place these vegetables in a large bowl. Add one and a half tablespoons of salt and stir. Cover the bowl with something to prevent dust (film, lid, towel) and leave the vegetables for 12 hours (overnight).

2.After the night, the vegetables will release juice. Cut the garlic into strips or cubes and add to the salad. Coarsely chop the parsley and also add to the salad. Add a tablespoon of sugar, stir and leave the salad to stand for 1 hour.

3.After an hour, you need to squeeze the juice out of the vegetables. This can be done with your hands, or you can place the vegetables in a colander and press them down a little with a spoon.

Citric acid or lemon juice preserves the color of vegetables, they will remain bright.

5. Stir the salad and you can put it in clean jars (but not sterilized). Pack tightly and cover with clean lids, but do not roll up.

6.Place the jars in a pan to sterilize. After the water boils, sterilize for 30 minutes, then roll up with a key or screw the Euro-lids tightly. Wrap the preserved food “under a fur coat” and let cool. Salads for the winter from green tomatoes are ready, store them in a dark place.

Spicy Cauliflower Salad with Sterilization

This is a very tasty salad, the cauliflower turns out crispy, not overcooked (because the salad does not need to be cooked, but only sterilized), and spicy. If you don't like hot salads, reduce the amount of chili pepper.

Ingredients (for 4.2 liters):

• cauliflower – 3 kg
• carrots - 3 pcs.
• garlic - 4 heads
• red hot pepper - 3 pcs.
• curly parsley - 2 bunches

For the brine:

• water - 1.5 l
• sugar - 1 tbsp. (200 ml)
• salt - 3 tbsp.
• allspice peas - 15 pcs.
• vegetable oil - 200 ml
• vinegar 9% - 200 ml

Cauliflower salads for the winter - preparation:

1. To ferment cabbage, you will need a container with a wide bottom. It is better to take glass or enamel dishes. You cannot use aluminum, it oxidizes. Wash the parsley and chop it not too finely. It is better to take not ordinary parsley, but curly parsley; it will better retain its shape and will not limp in the brine. Cut the garlic into slices. Place parsley on the bottom of the prepared container and sprinkle garlic on top.

2. Peel the carrots and cut into thin slices. If you have a grater with the right attachment, use it. Place the orange carrot slices in the next layer on top of the garlic.

3. Cut the red hot pepper into half rings. There is quite a lot of pepper in the recipe, so you can reduce the amount as desired. Place the peppers on the carrots.

4. Wash the cauliflower and separate it into inflorescences. Place the cabbage on top.

5.Now you need to make the brine. Boil one and a half liters of water, add a glass of sugar, 3 level tablespoons of salt, and allspice. Pour in the oil and vinegar, stir until the sugar and salt crystals dissolve. Immediately pour boiling brine over the cabbage. Cover the salad with a plate and place pressure - a three-liter jar of water. Leave the cabbage to ferment for a day.

6.After a day, the salad can be sealed in jars. The jars should be washed with soda and the lids should be sterilized. Mix the cabbage with the remaining ingredients and place in jars, compacting. Pour in the brine in which the cabbage fermented. Cover the jars with lids.

The brine will be cloudy. This is normal, don't worry.

7. To sterilize, place a cloth at the bottom of a wide pan and place the jars with the workpiece. Pour warm water up to the hangers of the jars and place on the fire. When the water boils, sterilize the salad for 20 minutes (for 0.7 liter jars).

8.After 20 minutes, remove the jars from the boiling water and roll up the lids.

Bell pepper lecho for the winter

Especially for lovers of sweet peppers, I am writing a very tasty recipe for lecho in tomato.

Ingredients (for 5 l):

• bell pepper (preferably red) - 3 kg
• ripe tomatoes - 2 kg
• onions - 0.5-0.7 kg
• vegetable oil - 120 ml
• salt - 50 gr. (2 tbsp with a small slide)
• sugar - 100 gr. (0.5 tbsp.)
• vinegar 9% - 50 ml

Winter salads with pepper - preparation:

1. It is best to take red pepper for lecho, it is the sweetest and quite ripe. Yellow pepper is also acceptable. But green in lecho can give a bitter taste. Therefore, if you only have green pepper, you need to pour boiling water over it for a minute so that it gives off its bitterness. Wash the pepper and cut into large squares.

The cutting method can be any: into strips, cubes, or quarters.

2. Wash the tomatoes and cut into arbitrary pieces. Pass the tomatoes through a meat grinder or grind them in a blender.

3.Cut the onion into small cubes. Pour vegetable oil into a saucepan, add onions and put on the fire to sauté. Stir the onions constantly to prevent them from burning and turning golden. The onion should become slightly translucent and soften.

The onion is sauteed in oil so that the oil is evenly distributed throughout the lecho. If you pour oil into tomato sauce, it will remain floating on top as a greasy film.

4.Pour two kilograms of twisted tomatoes into the onions and let the mixture boil. Add chopped peppers to boiling tomatoes. Add sugar and salt, stir and cook for 20 minutes after boiling under a closed lid.

Try the pepper. When finished, it should not be crispy, but rather firm.

5.5 minutes before readiness, add vinegar and stir. Try lecho. Now you can add salt, sugar, vinegar to your taste. After 5 minutes, place the lecho in sterilized jars and roll up with sterilized lids. Turn over, cover with a blanket and let cool. It turns out to be a very tasty salad!

The most delicious bean salad recipe

This salad will be very satisfying; it can be eaten as an independent dish, since beans contain a lot of protein, which satisfies well.

Ingredients:

• eggplants – 2 kg
• sweet pepper - 0.5 kg
• carrots - 0.5 kg
• onions - 0.5 kg
• beans - 0.5 kg
• tomatoes - 1.5 kg
• salt - 2 tbsp.
• sugar - 250 gr.
• vinegar - 150 ml
• vegetable oil - 350 ml

How to prepare salads with beans and vegetables:

1. Beans take the longest to cook, so that’s where you need to start. It is better to soak the beans in cold water overnight and cook them in the morning until tender. The cooking time for beans will depend on the variety and quality. This may take 1 hour, or maybe 2. Taste the beans to see if they are done.

2. Peel the carrots, onions and peppers. Grate the carrots on a coarse grater and place in a large saucepan where you will cook everything. Cut the onion into half rings or quarter rings if it is large. The pieces should not be thin, about 3 mm wide. Cut the pepper into cubes. Place the onions and peppers in the pan with the carrots.

3. Place beans in the next layer in the pan and smooth out.

4.Cut the eggplants into medium cubes and place in a separate bowl. Add salt to the eggplants, stir and leave for 15 minutes to release the juice. Squeeze the eggplants with your hands, removing excess liquid. The bitterness will go away with it. Place the eggplants in the pan on top of the beans because they cook the fastest. Being on top will keep them in shape.

5.While the eggplants are draining, pass the tomatoes through a meat grinder. Use the smallest grill.

6. After spreading the eggplants on the beans, add sugar and vegetable oil to the salad. And pour in tomato puree. There is no need to stir the salad now. Place it on the fire and bring to a boil. After boiling, cook the salad for 30 minutes.

7.When the vegetables boil, you can stir them lightly. Do this carefully, leave the eggplants on top, and only pry up the vegetables in the lower layers. After 10 minutes, stir the vegetables again, and after 10 minutes, stir again so that the vegetables are evenly distributed throughout the salad. After half an hour of cooking, look at the degree of readiness of the eggplants. They should change color and darken. The salad should not contain white-fleshed eggplants. If such occur, then boil the salad for another 5 minutes.

8.Salt the salad and add vinegar. Cook for another 2 minutes and you can put it in sterile jars. Do not remove the salad from the heat and put it in boiling jars. Next, roll up the lids, turn over and wrap until completely cool. It turns out tasty, bright, satisfying.

Korean cucumber salad for the winter in jars

Previously, I wrote various cucumber salads for the winter. Read the recipes. This recipe is called “Korean Fingers”. These cucumbers store well all winter and are moderately piquant and crispy.

Ingredients (for 5 l):

• cucumbers – 4 kg
• sugar - 1 tbsp. (200 ml)
• salt - 3 tbsp. (without slide)
• vinegar 9% - 1 tbsp. (200 ml)
• sunflower oil - 1 tbsp. (200 ml)
• ground black pepper - 0.5 tbsp.
• garlic - 1 head

Cucumber salads for the winter - preparation:

1. Wash the cucumbers and trim the edges. Cut small vegetables in half, larger ones into quarters.

2.Add a glass of sugar, vinegar and vegetable oil to the cucumbers. Add three level tablespoons of salt and squeeze the garlic through a press. Mix the cucumbers well with the additives. The most convenient way to do this is by hand. Wear disposable gloves for greater convenience.

3. Leave the cucumbers in the marinade for 3 hours. During this time, the cucumbers will release juice.

4. Wash the jars with soda and dry them. Pour boiling water over the lids. Place the cucumbers in clean jars and fill them with the released brine juice. Cover the jars with lids and place in a large saucepan to sterilize. Line the bottom of the pan with a cloth. Fill the jars with water to the level of the hangers and put on fire. After the water boils, sterilize the workpiece for 10 minutes (for half-liter jars), 15 minutes (for liter jars) or 20 minutes (for 1.5-liter jars).

You need to sterilize until the cucumbers begin to change color to olive. If you keep the jars in boiling water, the cucumbers will cook and become soft.

5.Remove the jars from the boiling water and immediately roll them up. Turn it over and see if the lid is leaking. Wrap in a warm towel or blanket and leave to cool for a day.

Salad with cucumbers and tomatoes without sterilization

This salad consists of many summer vegetables, it turns out super-assorted. There are carrots, cabbage, tomatoes and cucumbers, and peppers and onions. In winter, you open a jar like this and your mouth immediately waters from the aroma. This preparation, despite the name of the salad, can be eaten with any dishes; vegetables go with everything. There is no need to sterilize salad in jars; it is boiled a little and placed in jars. But the jars must be sterilized separately, as well as the lids.

Ingredients (for 5 liters):

• tomatoes - 1.5 kg
• cucumbers - 1 kg
• sweet pepper - 4-5 pcs.
• cabbage - 1 kg
• carrots - 1 kg
• onions - 800 gr.
• dill - 2 bunches
• sugar - 5 tbsp.
• salt - 10 tsp.
• vegetable oil - 200 ml
• vinegar 9% - 125 ml

Vegetable salads for the winter - preparation:

1. Wash all vegetables well. Cut the tomatoes into slices, cutting out the stem. The vegetables in this salad are cut quite large, there is no need to chop them. To cook vegetables you need to take a large pan. Place tomatoes in it and put on fire. While the tomatoes are boiling, peel the carrots, seeds from the peppers, and peels from the onions.

2. Cut the pepper into wide strips, about 1 cm. Cut off the ends of the cucumbers and cut them into circles. Cut the onion into half rings, grate the carrots on a coarse grater, and chop the cabbage. After cutting, you need to mash the cabbage with your hands to make it softer.

3.Add all the vegetables to the tomatoes and mix the salad. Add sugar, salt, vegetable oil, mix well again.

Adjust the amount of sugar and salt to your liking. It’s better to first put a little less than the norm and try what happens. If the tomatoes are sweet, then less sugar is needed.

4. Bring the vegetables to a boil and cook for 15 minutes over low heat, covered, stirring occasionally. The vegetables will release juice and stew in it. Finely chop the dill and add it to the salad 5 minutes before the end of cooking. Also, 3 minutes before the end of cooking, pour in the vinegar.

5. Banks must be sterilized. To sterilize several jars at once, place them in a cold oven on a wire rack. Turn the heat up to 150 degrees. When the oven is hot, soak the jars in the oven for 15 minutes. You can also put the lids in the oven along with the jars. Or sterilize over steam until drops begin to flow down the jar (also about 15 minutes). The lids can be boiled for 5 minutes.

6.Dip the ladle you will use to put the salad into jars in boiling water. For convenience, you can use a wide funnel for jars. The funnel also needs to be doused with boiling water. So, place the boiling salad in sterilized jars, immediately cover with a hot lid (take the lid out of the boiling water with a fork and shake off the water) and roll up.

7. Turn the jars over and wrap them in a blanket until they cool completely. With this, a delicious summer salad is ready. By the way, you can change the proportions of vegetables or not use any vegetables.

Dressing for borscht with beets

To quickly cook borscht in winter, you can use this summer preparation. All that remains is to cook the broth, cabbage and potatoes; the rest of the vegetables are all in this salad. In addition to borscht, this salad can be eaten with porridge, meat and fish dishes.

Ingredients (for 3 l):

• beets - 1 kg
• carrots - 0.5 kg
• onions - 0.5 kg
• tomatoes - 1.5 kg
• salt - 1 tbsp.
• sugar - 0.5 tbsp. (125 ml)
• refined vegetable oil - 125 ml
• vinegar 9% - 1 tbsp.

How to prepare salads for the winter with beets:

1. Wash all vegetables. Cut the tomatoes into arbitrary pieces and pass them through a meat grinder.

2. Peel onions, carrots, and beets. Cut the onion into thin, translucent half rings. Grate the carrots and beets on a coarse grater.

3. Pour the tomatoes into a large saucepan (preferably 8 liters) and heat them a little. Add all the other chopped vegetables to the tomatoes and bring the salad to a boil. If the pan has a thin bottom, then the heat should be low so that the vegetables do not burn.

4.When the mixture boils, add sugar, salt and sunflower oil. Stir, press the vegetables a little with a spoon so that they are covered with the tomato. When the salad boils again, reduce the heat and simmer for 30 minutes, stirring occasionally.

5.After half an hour, add one spoon of vinegar, boil for another 5 minutes with the lid closed and immediately place in warm and dry sterilized jars. When putting lettuce in a jar, tamp it down. Top with salad liquid. Roll the lids of the jars under the machine. If you store it in a cellar or refrigerator, you can also close it with screw lids.

Sterilize jars and lids while the salad is cooking.

6. Turn the jars over, place them on a towel and wrap them in a warm blanket. Leave to cool for 12 hours. And get a delicious salad, which can also be a side dish.

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9 recipes

1 Tomato slices- pickled tomatoes

Place spices in a prepared jar: dill, parsley, currant leaves, horseradish leaves, bay leaf, peppercorns. Cut the washed, ripe but firm tomatoes into 2 to 4 pieces depending on size. Place tomatoes in a jar, onion cut into half rings, and parsley leaves.

COOKING

Cut the washed, ripe but firm tomatoes into 2 to 4 pieces depending on size.

Place tomatoes in a jar, onion cut into half rings, and parsley leaves.

The first time I pour boiling water for 10 - 15 minutes.

The second time I fill it with marinade.

Marinade for 1 liter of water:

3 tablespoons sugar,

1 tbsp salt. 80 g vinegar 9%

I prepare the marinade while the tomatoes are first poured with boiling water. But you can add all the ingredients to this water and you will also get a marinade.

Pour into a jar as many spoons of vegetable oil as there are liters of jar: into a 1 liter jar - 1 spoon, etc.

Close the jars as soon as you pour the boiling marinade. Roll up with a metal lid. If you follow the recipe, you no longer need to sterilize.

The tomatoes turn out plump and tasty.

"Winter King" - cucumber salad for the winter(no sterilization required!)

This is one of the most common cucumber salad recipes for the winter. Cheap and cheerful. A tasty and simple salad – it requires the simplest ingredients and is easy to prepare. It is important to maintain the proportions, then it will turn out delicious - you will lick your fingers! And the bright green color of the lettuce will delight your eyes in winter.

The beauty of this salad is that even in winter it will retain the taste and aroma of fresh cucumbers, as if they had just been picked from the garden.

Now you can roll up this salad, and in winter you will enjoy its freshness and praise yourself.

Fresh cucumbers - 5 kg

Onions - 1 kg

Dill (optional) - 300 g

Vinegar 9% - 100 ml

Sugar - 5 tbsp. spoons

Salt - 2 tbsp. spoons

Black pepper (peas) - to taste

Rinse the cucumbers well; you can soak them in cold water for 1 hour.

Cut the cucumbers into half rings.

Peel and wash the onions.

Cut the onion into half rings.

Place cucumbers and onions in a large bowl. Add salt and let stand for 30 minutes so that the cucumbers release their juice.

Wash dill (optional) and finely chop.

In a large saucepan, combine vinegar, sugar and pepper.

Add the infused vegetables and mix them thoroughly.

Place the pan over low heat, bring to a boil, stir occasionally. When the cucumbers change color a little, remove the salad from the heat and quickly put it into sterilized jars.

The jars need to be filled to the top so that the marinade completely covers the cucumbers. Twist the salad, turn it upside down and wrap until cool (sterilization is not required). Cucumber salad for the winter “Winter King” is ready. (Makes 6 liter jars.)

Salad "Beware of vodka!

1 kg cabbage

1 kg carrots

1 kg onion

1 kg bell pepper

1 kg tomatoes

1 kg cucumbers

5 tsp salt

5 tbsp sugar

1 tbsp vegetable oil

1 tbsp vinegar

Cut everything into strips, add oil, vinegar, sand and salt, mix and let it brew

1 hour.

Let it cook, after it boils, cook for no more than 10 minutes.

Divide evenly among the jars with the marinade. Roll up.

Gurian cabbage. Very tasty and men like it.

Ingredients:

head of white cabbage,

beet,

garlic,

hot pepper pod,

black peppercorns,

salt,

boiling water

Preparation:

1. Cut the head of cabbage into pieces along with the stalk, cut the beets into slices, peel the garlic, cut the bitter pepper into pieces.

2. Place in layers in a deep saucepan: pieces of cabbage, then beet mugs, then cloves of garlic, and pieces of mountains. pepper, black pepper peas, and so we put it layer by layer so that there is still about 5 cm of free space up to the edges of the pan where we put it all.

3. Boil water in another saucepan and put salt in it; the brine should turn out a little saltier than you prefer to salt the broths of the first courses.

4. Pour hot brine over the layers of vegetables, place the oppression in the form of a plate turned upside down and close with a lid. After 4-5 days, the cabbage is ready.

5. The brine from under it is similar to beet kvass and it is also very good. useful for the gastrointestinal tract. Try it, bon appetit!)

Beans in tomato

Canning beans in tomatoes is very simple.

To prepare you will need:

1 kg of beans (any variety);

3 kg of tomatoes;

3 tsp Sahara;

1 ½ tsp. salt;

8 peas of allspice;

half a pod of hot pepper;

2 bay leaves.

Preparation of canned beans in tomato:

Before preparing the recipe, the beans must be soaked in water for four hours.

Then the beans are poured into a wide saucepan. Four liters of water are poured in there, 1 ½ tsp is added. salt, sugar, and put to a boil over low heat, remembering to stir.

After half an hour of boiling, the beans are thrown into a colander.

To prepare tomato puree, scald the tomatoes with boiling water, peel them and rub them on a sieve or grind them through a meat grinder.

The finished boiled beans are mixed with tomato puree in a saucepan. Chopped hot pepper and sweet peas are added to them, and they are boiled for about 20 minutes.

When cooking is complete, add a bay leaf.

The beans in the tomato are placed in sterilized small glass jars and rolled up.

Eggplants marinated to resemble mushrooms. You'll lick your fingers!

Ingredients:

5 kg eggplant,

3 tablespoons salt,

0.5 kg onions,

4-5 heads of garlic,

odorless vegetable oil.

For the brine: 2 cups of water, 0.5 cups of 6% vinegar, bay leaf, 6-8 pcs. black peppercorns.

Preparation:

1. Wash and peel the eggplants (required), cut them into small thick strips, like mushroom legs.

2. Place in a wide bowl for easy mixing.

3. Season with 3 tablespoons of salt and let stand for 2 hours until the brown juice comes out.

4. While the eggplants are resting, we will prepare the onions and garlic. Peel these vegetables, wash and dry. Cut the onion into half rings and the garlic cloves in half.

5. Pour 2 tablespoons of vegetable oil into a frying pan, heat it up, now take a little eggplant and squeeze them with both hands, put them in the heated oil and lightly fry on both sides. I want to say right away that you shouldn’t put a full frying pan, but fry the eggplants in a thin layer.

6. There is no need to fry them either, just lightly so that they stick.

7. Place the fried eggplants in a pan in a 3-4 cm layer, and put some chopped onion and garlic on top. And so on, a layer of fried eggplant-onion-garlic, until all the vegetables are gone.

8. Now prepare the brine. Pour 2 cups of water into a container, add black peppercorns, bay leaf and 1/2 cup of vinegar. Boil and pour this brine over the eggplants. Cover with a lid, when cool, put in the refrigerator for 1.5-2 days. I usually keep eggplants for mushrooms for two days. The aroma from this pot is just mouth watering.

9. If you want to cover the pickled eggplants with mushrooms for the winter, then they should be placed in clean 0.5 liters. jars, sterilize for 15 minutes, roll up the lids.

Pickled cabbage- 3 types

1. Lyon-style pickled cabbage

shredded cabbage, slightly bruised. Place cabbage, parsley, carrots, pepper, garlic in a jar in layers (your tastes and imagination).

2. Mosaic

cabbage, red, green, yellow peppers, carrots - cut everything into squares, mix all the vegetables in a basin, add parsley, dill, put garlic in a jar and fill with brine.

3. Spicy

the cabbage is chopped finely, hot red pepper + parsley + cumin + small carrots in small cubes + garlic are added (your tastes according to quantity), mixed in a basin and into jars. Fill with the same brine

Brine - 3 liters of water + 2 tbsp. sugar + 3 tbsp salt + cloves + peppercorns + laurel. sheet - boil everything, cool + 2 tbsp. vegetable oil + 3-4 tbsp. pour essence into jars.

The same brine is poured into all jars. Cabbage is ready in 3 days. Store in a cool place.

This pickled cabbage usually does not change color. Pickled - darkens.

Tomatoes "Simply class", marinated without sterilization.

For one two-liter jar:

2 kg. tomatoes,

head of garlic,

1 tsp vinegar essence.

Brine:

1 liter of water,

2 tbsp. spoons without a slide of salt,

6 tablespoons with a small pile of sugar;

7 black peppercorns

7 cloves,

a couple of black currant leaves,

2 small dill umbrellas (no more).

Recipe for pickled tomatoes:

Wash the tomatoes, cut out the stem. If you try to cut carefully without touching the skin, the tomatoes will not crack when pouring the marinade, but if the skins burst, this is even better, as the tomatoes will be better saturated with the marinade. Insert a piece of garlic clove into each tomato

Prepare the brine: for 1 liter of water, 2 level tablespoons of salt and 6 heaped tablespoons of sugar.

Add spices and boil for 10 minutes. Tomatoes are tasty even without seasoning at all, with just garlic, but I strongly recommend adding cloves, it gives the brine a sweet aroma.

Then drain the water from the can of tomatoes and immediately fill it with boiling brine. Add a teaspoon of vinegar essence to each jar.

Close with sterilized lids. We roll it up, turn it upside down, wrap it in towels, or better yet, in a blanket and let it cool until it cools completely. No additional sterilization is required.

According to this recipe, the tomatoes turn out very tasty, sweet, and the brine is awesome!

Now about the little things: if you roll it into three-liter jars, your marinade will be calculated for 1.5 liters of water, you will get 3 tbsp. spoons of salt completely without a slide (or 2 tablespoons with a small slide) and 9 tablespoons with a small slide of sugar.

For liter jars - 400 ml of water, 1 tablespoon of salt and 3 heaped tablespoons of sugar.

Korean style eggplant

4 kg of eggplant, cut into long strips, salt well

to remove the bitterness and leave for half an hour. 1 kg of carrots, three on a grater for Korean carrots. 1 kg of colored pepper, cut into strips,

1 kg of onion in half rings. Chop 100 g of garlic.

Mix vegetables add 1 pack of eggplant seasoning

in Korean + half a glass of sugar, 50 g vinegar 9% mix

and leave for 5 hours, stirring occasionally.

Fry the eggplant in vegetable oil and cool.

Then you need to combine everything, mix well, add greens. Place into jars and sterilize depending on the size of the jars. Roll up and wrap.

Today, preparing for the winter allows you not only to stock up on summer or autumn vegetables and fruits, but also to perfectly diversify your everyday and holiday menu with savory snacks, juicy salads, vitamin juices, sweet compotes and delicious jam.

Recipes for winter preparations were carefully thought out by our grandmothers, who precisely checked the proportions of ingredients and experimented with methods of heat treatment. Today, preparations in jars for the winter are no less, if not more popular than just a few decades ago. Despite the emergence of other ways to stock up on berries, fruits and vegetables for the winter, as well as the appearance of all kinds of canned goods on store shelves, homemade preparations for the winter will always be in demand by housewives.

After all, delicious preparations for the winter can only be made at home, while industrially canned cucumbers most often turn out to be overly sour, mushrooms are sweet, tomatoes are salty, jam is cloying, and compote “delights” with a chemical aroma. Therefore, absolutely all preparations for the winter: compotes, salads, jams, preserves, pickled or salted vegetables or mushrooms are best made at home. If you are new to cooking and have never prepared preserves, we will help you learn how to do it at the highest level!

On the pages of our website you will certainly find photo recipes for winter preparations that will satisfy any requests and gastronomic preferences. Our winter preparations from vegetables, berries and fruits will captivate you with their diversity, ease of preparation and accessibility of recipes.

You can safely serve winter preparations from tomatoes and cucumbers, which are unofficially considered “classics of the genre,” on a holiday or everyday table when your family asks for something tasty.

Also, after reading our recipes, you can make delicious winter preparations from zucchini: caviar, salads, snacks and even jam. And currant preparations for the winter will not leave any sweet tooth indifferent.

And for those housewives who avoid unnecessary hassle when sealing jars, winter preparations without sterilization, which are distinguished by their delicate taste and speed of preparation, are simply ideal.

The best preparations for the winter from our experienced chefs will help you conquer your family with delicious preserves!

05.01.2019

Peppers and eggplants for the winter

Ingredients: pepper, eggplant, garlic, dill, oil, vinegar, salt, sugar, seasoning, water

Peppers and eggplants in a fragrant marinade - such preparation for the winter will definitely be a great success in the cold season. Don't forget about this recipe during the season when vegetables are the most delicious and juicy.
Ingredients:
- 1 kg of bell pepper;
- 1 kg eggplant;
- 5 cloves of garlic;
- 100 grams of dill;
- 100 ml vegetable oil.

For the marinade:
- 30 ml apple cider vinegar;
- 20 grams of table salt;
- 15 grams of sugar;
- pepper;
- coriander;
- Bay leaf;
- grain mustard;
- water.

04.01.2019

Salad "Paramoniha"

Ingredients: onion, carrots, tomato, salt, sugar, vinegar, oil, pepper

Salad "Paramonikha" with peppers, onions, carrots and tomatoes is one of those successful preparations that housewives, having tried once, close it year after year. We hope that you will also appreciate this recipe.
Ingredients:
- 1.3 kg of sweet pepper;
- 0.5 kg of onions;
- 1 kg of carrots;
- 1.5 kg of tomatoes or tomato puree;
- 40 grams of salt;
- 250 grams of sugar;
- 100 ml vinegar;
- 250 ml sunflower oil;
- ground red pepper to taste.

04.01.2019

Pickled porcini mushrooms for the winter

Ingredients: porcini mushroom, water, salt, sugar, vinegar, bay, pepper, cloves

If you want to close porcini mushrooms for the winter, but don’t know how to do it correctly, then our master class will come to your aid. It tells in detail how to prepare wonderful marinated porcini mushrooms.
Ingredients:
- 500-800 grams of porcini mushrooms;
- 0.5 liters of water;
- 0.5 tbsp. salt;
- 0.5 tbsp. Sahara;
- 1.5 tbsp. vinegar 9%;
- 4 pcs bay leaves;
- 3 pieces of black peppercorns;
- 3 pcs allspice peas;
- 2 cloves.

02.01.2019

Honey mushroom pate for the winter

Ingredients: honey mushrooms, carrots, onions, oil, salt, sugar, vinegar, pepper

An excellent preparation for the winter is honey mushroom pate. This is a nourishing and interesting, tasty and appetizing preserve that absolutely everyone likes!

Ingredients:
- 1 kg honey mushrooms;
- 350 grams of carrots;
- 350 grams of onions;
- 100 ml vegetable oil;
- 25 grams of salt;
- sugar;
- Apple vinegar;
- black pepper.

14.12.2018

Delicious hot green tomatoes for the winter

Ingredients: green tomatoes, bay leaf, garlic, dill, water, salt, sugar, vinegar, peppercorns

Ingredients:

- 1 kg. green tomatoes;
- 2-3 bay leaves;
- 2-3 cloves of garlic;
- 3-4 sprigs of dill;
- 1 liter of water;
- 1 tbsp. salt;
- a third tbsp. Sahara;
- 1 tbsp. vinegar;
- 4-5 black peppercorns.

10.11.2018

Hot salted honey mushrooms

Ingredients: honey mushrooms, salt, dill, horseradish leaf, tarragon, parsley, currant leaf, laurel

It is very easy to prepare salted honey mushrooms using the hot method. You will spend a minimum of time preparing delicious mushrooms.

Ingredients:

- 1 kg. again,
- 35 grams of salt,
- 1 dill umbrella,
- 1 horseradish leaf,
- 2 branches of tarragon,
- 5 grams of dry parsley,
- 2 currant leaves,
- 4 bay leaves.

10.11.2018

The most delicious pickled mushrooms

Ingredients: honey mushrooms, salt, sugar, vinegar, pepper, laurel

Pickled mushrooms for the winter are my favorite preparation. Preparing honey mushrooms is not at all difficult, you will spend a maximum of an hour of time. In winter, you will put the most delicious mushrooms on the table.

Ingredients:

- 500 grams of honey mushrooms,
- 1 tbsp. salt,
- 2 tsp. Sahara,
- 1 tbsp. vinegar,
- 6 peas of allspice,
- 2 bay leaves.

16.09.2018

"Hunter" salad for the winter

Ingredients: carrots, onions, cabbage, cucumber, carrots, tomato, sugar, oil, salt, vinegar

For the winter, I often prepare this very tasty vegetable vitamin salad “Hunter”. Preparing this dish is very simple and quite quick.

Ingredients:

- 0.5 kg. carrots,
- 0.5 kg. Luke,
- 0.5 kg. cabbage,
- 0.5 kg. cucumbers,
- 0.5 kg. carrots,
- 1 kg. tomato,
- half a glass of sugar,
- half a glass of vegetable oil,
- one and a half tbsp. salt,
- 70 ml. vinegar.

16.09.2018

Watermelon compote for the winter

Ingredients: watermelon, sugar, water

Today we will prepare a very tasty unusual compote from one kilogram of watermelon. The recipe is very simple and quite quick.

Ingredients:

- 1 kg. watermelon,
- 1 cup of sugar,
- 1 liter of water.

30.08.2018

Cucumber slices with garlic for the winter

Ingredients: cucumber, garlic, dill, sugar, vinegar, pepper, salt

Every year I make this delicious preparation from cucumbers for the winter. The recipe is very simple, I described it to you in detail.

Ingredients:

- half a kilo of cucumbers,
- a head of garlic,
- 6 sprigs of dill,
- 1 tbsp. Sahara,
- 1 tsp. salt,
- 2 tbsp. vinegar,
- peppercorns.

26.08.2018

Fig jam with lemon

Ingredients: figs, lemon, water, sugar

You can make a very tasty jam from figs and lemon. The recipe is very simple and quite quick.

Ingredients:

- 1 kg. figs,
- 1 lemon,
- half a glass of water,
- 600 grams of sugar.

26.08.2018

Fig jam for the winter

Ingredients: figs, water, sugar

I suggest you prepare a very tasty fig jam for the winter. The recipe is very simple and quite quick.

Ingredients:

- 1 kg. figs,
- half a glass of water,
- 600 grams of sugar.

26.08.2018

Lingonberry jam with apples for the winter

Ingredients: lingonberry, sugar, apple

You can make very tasty jam from lingonberries and apples. I described in detail how to do this in this simple and quick recipe.

Ingredients:

- 500 grams of lingonberries,
- 500 grams of sugar,
- 3 apples.

26.08.2018

Watermelon jam

Ingredients: watermelon pulp, sugar, vanilla sugar, citric acid

When choosing a watermelon, be guided by its appearance, so that the tail is dry and the rind is dense and ringing. Let's look at a recipe with a photo of delicious jam from watermelon pulp, we hope that it will be useful to many.

Ingredients:

- watermelon pulp - 500 grams,
- sugar - 700 grams,
- vanilla sugar - half a tsp,
- citric acid - a pinch.

05.08.2018

Sliced ​​cucumbers with mustard

Ingredients: cucumber, mustard, salt, dill, horseradish leaf, garlic, pepper

Today I will tell you how to cook delicious sliced ​​cucumbers with mustard in just 15 minutes. The recipe is very simple and quick.

Ingredients:

- 2 kg. cucumbers,
- 1 tbsp. mustard powder,
- 2 tbsp. salt,
- dill umbrella,
- horseradish leaf and root,
- currant, oak and cherry leaves,
- a head of garlic,
- a third of chili pepper.

05.08.2018

Marinated porcini mushrooms

Ingredients: mushroom, juniper, cloves, tarragon, thyme, garlic, herbs, salt, sugar, vinegar, water

Today I will tell you how to cook delicious pickled porcini mushrooms. The recipe is very simple and quick.

Ingredients:

- 600 grams of white mushrooms,
- half tsp juniper,
- 4 cloves,
- a sprig of dry tarragon,
- 2 sprigs of thyme,
- 3-4 cloves of garlic,
- 3 sprigs of parsley,
- 2 sprigs of dill,
- 2 tbsp. salt,
- 1 tbsp. Sahara,
- 80 ml. vinegar,
- 800 ml. water.

On this page there are original and very tasty preparations for the winter, which have been tested for 5 years and I have never seen anything better than them. Feel free to follow these recipes and prepare delicious vegetables for the winter, surprise your family and friends with delicious dishes.

These dishes are easy to prepare and won’t take you much time.

Vegetable caviar with rice

• 1 kg. Luke,
• 1 kg. carrots,
• 1 kg. bell pepper,
• 3 kg tomato (twist in a meat grinder),
• 1 cup of sugar,
• 1 tbsp vinegar essence,
• 0.5 cups salt,
• 1 glass of vegetable oil,
• 1 cup rice (wash and soak first).

Preparation

Pour oil into a pan, heat it and put onion, cut into half rings, fry for 10 minutes, then put carrots into strips and fry for 10 minutes, then pepper into strips for 10 minutes. When everything is fried, add the rice and the missing tomatoes. Cook for 30 minutes. Add sugar, salt and essence and boil for 5 minutes. Roll into sterilized jars and insulate. This time I added a clove of garlic.

Delicious eggplant caviar

We will need:

• 2 kg eggplant,
• 1 kg sweet pepper,
• 0.5 kg carrots. For the sauce:
• 1.5 kg tomatoes,
• 200 g garlic,
• 1 piece of hot pepper,
• 1 bunch of dill,
• 1 bunch of parsley,
• 200 ml. vegetable oil,
• 150 g sugar,
• 2 tbsp. salt,
• 1 dessert spoon of essence.

Preparation

Cut the eggplants into small cubes and add salt, leave for 0.5 hours.
Cut sweet pepper into strips..
Grate the carrots.

Preparing the sauce

Grind tomatoes, garlic and hot peppers in a meat grinder.
Cut bunches of greens. Pour oil into a pan and lightly fry the eggplants, squeezing them out first.
Add tomatoes with garlic and pepper, salt, sugar, vinegar. and greens.

Put on fire. Cook for 40 minutes. Roll into hot sterilized jars. Turn the jars over and wrap them up.

Eggplant caviar with carrots

• Tomato juice-1.5 l.,
• eggplants-1.5 kg,
• carrots - 1 kg.,
• vegetable oil - 250 grams.
• sugar 0.5 cups,
• salt - 1 tbsp,
• essence - 1 tsp,
• garlic - 2 heads,
• hot pepper to taste.

Place the carrot rings into the boiling juice and cook for 30-40 minutes until the carrots are soft. Then add unpeeled eggplants in quarters, salt, sugar, vegetable oil (I put less than in the recipe), essence, garlic, hot pepper and cook for 15-20 minutes. Place in sterile jars and roll up.

It’s just very important not to overcook the eggplants, but to keep them whole. And it would be nice to keep the jars in the refrigerator after cooling, and then wherever necessary.

Vegetable caviar for the winter

• 7 pieces eggplant,
• 7 onions,
• 7 pcs. bell pepper,
• 1 liter of tomato juice,
• 1.5 tbsp. spoon of salt,
• 2.5 tbsp. spoon of sugar,
• 1 dessert spoon of essence,
• 200 grams of vegetable oil.

Cooking vegetable caviar

Pour the juice into a saucepan, put eggplants cut into large pieces, onions into quarters, pepper into squares, salt, sugar, pour in oil ( I pour less than in the recipe). Cook from the moment of boiling for 10 minutes. This time I added more yellow plum puree (0.5 l).

Then cut 5 large cloves of garlic into strips and put them in a pan along with the essence, cook for 1 minute and roll up. It's easy and quick to do. During the cooking process, taste and adjust to your taste.

Adjika with eggplants for the winter

Ingredients:

• 1 kg. eggplant,
• 1.5 kg. tomato,
• 1 kg. bell pepper,
• 300 grams of garlic,
• 4 pieces of hot pepper,
• p/oil 250 gr.,
• vinegar - 100 gr. 6%.,
• sugar - 1 tbsp. l.,
• salt -1 dec. spoon,
• a bunch of parsley and dill.

How to cook

Grind sweet and hot peppers, tomatoes and garlic through a meat grinder. Place all the twisted vegetables in the pan, add salt, sugar, cut the eggplants into cubes and pour in the vegetable matter. oil. Cook for 50 minutes. Finely chop the greens and place them in the pan and cook for another 10 minutes. At the end, pour vinegar, mix and put into jars.

This is the original recipe. I made some changes: instead of vinegar I put 1 tablespoon of essence. Sugar instead of 1 spoon I put 5 tablespoons. Cooked for 30 minutes and after adding the greens, another 10 minutes. I poured vegetable oil into the eye, but much less than 250 grams. Adjika turned out spicy and tasty. You can spread it on bread and as a snack with borscht... It turned out to be 6 pieces of 0.5 liter jars and I still have to try it.

Basil sauce recipe

Ingredients for making basil sauce:

• tomato puree 4 l.
• a lot of basil... no matter how much
• onions 3 pcs.
• tomato paste 3-4 tbsp.
• garlic 3-4 heads
• chili pepper 4-5 pcs.
• vegetable oil 1/3 tbsp
• rock salt
• sugar 2-3 tbsp.
• collection of herbs

How to do

Grind the tomatoes, hot peppers, half the basil and garlic in a way convenient for you. I first poured boiling water over the tomatoes, then removed the skins from them and chopped them through a meat grinder. Add salt and let it boil.

Meanwhile, sauté finely chopped onion over low heat. Do not fry, bring it to transparency. Pour into tomato mixture. Add tomato paste, sugar and boil for half an hour. Finely chop the remaining basil and garlic and add to the sauce. Season with spices.

Let's try... what's missing for your taste... salt, chili, paste... By the way... if you're not a fan of spicy things... well, you don't have to put in the chili. Reduce the amount or replace with paprika. I wanted hot sauce. At the end I sprinkled some more dry chili.

Pour into jars and overnight under a fur coat.

Cucumbers in tomato adjika

All my family and friends love this cucumber salad. Firstly, the tomato sauce here is very tasty, and secondly, the cucumbers are hard and crunchy under the teeth, hence the name. They go great with any side dish and meat. Besides, I’ll tell you a secret that men adore them, because this salad appetizer is simply great. But their main advantage for us is that the crunches are prepared very quickly, so you don’t have to spend the whole day at the stove.

Ingredients:

• cucumbers 2 kg.
• tomatoes 2 kg.
• bell pepper 7 pcs.
• garlic 150 gr.
• 2 hot chili peppers
• salt 2 tbsp
• sugar 250 gr.
• vegetable oil 150 ml.
• vinegar 9% 80 gr.

Before cooking, cucumbers should be washed and left in water for 2 hours. In the meantime, let's start preparing tomato juice. Wash the tomatoes and grind them in a meat grinder or food processor. But I don’t really like salads that contain tomato skin, so I always use a manual juicer for preparations that contain tomato juice. She copes with her duties perfectly, the juice is squeezed out to the last drop and there is a minimum of waste. So, for those who don’t have it, I advise you to buy it, it will give a head start to all the notorious branded juicers, where a lot of pulp remains and a lot of juice is lost.

Grind the pepper and garlic in a blender or meat grinder and set aside separately on a plate.

Now we take our well-done cucumbers out of the water and cut them into rings 1.5 cm thick, and if they are thick, then in half. But you can cut the cucumber into four parts crosswise and cut into two or three equal parts, depending on the length of the cucumber, it all depends on your imagination. I make the salad in two batches and cut the cucumbers into different shapes, it’s more interesting, it turns out two different-looking salads.

Meanwhile, put the tomato juice on the stove and cook for 10 minutes, then throw in the garlic and pepper, pour in the vinegar, add butter, salt and sugar and cook for another 10 minutes. Already the smell of adjika began to soar around the kitchen, so much so that it was impossible not to try it, which is what we did. And only now we throw in the chopped cucumbers and cook for 5 minutes from the moment of boiling, no more, otherwise it will no longer be crisps, but a cucumber mash.

Pour the salad into hot sterilized jars, roll up the lids and turn over. There is no need to wrap the jars with anything. Now the Crunchy salad is ready for storage.

No-boil condiment made with plums, peppers and garlic

• 1 kg sweet pepper (red),
• 1 kg plums (pitted so that they separate well),
• 200 grams of garlic,
• 1-2 pieces of hot pepper or as you like.

Pass all this through a meat grinder (preferably a fine one). Add 0.5 liters of tomato paste, sauce (whatever you like) + 1 glass of sugar, + 1.5 tbsp. spoons of salt + vinegar (to taste).

Mix everything well and put it in small sterile jars. Do not cook anything. It's done quickly. And it gets eaten quickly. Keeps well in the refrigerator. Yield is about 3 liters.

Korean eggplant, how to cook

It turns out to be quite a sharp thing.

Products per half serving

• Cut 2.5 kg eggplant into strips, add a handful of salt and leave for 5-6 hours
• carrots - 150 g grated on a coarse grater,
• sweet pepper - 150 g in strips,
• onion - 150 g - into strips,
• garlic through a press -150 grams (I still took 100 grams of garlic - it turns out spicy), who really likes it very spicy, you can add a little hot pepper - pour it all over with vinegar, I took 5% vinegar, about 6 tbsp, see for yourself to taste, if you like it more sour, mix and leave for 5-6 hours
• Squeeze the eggplants and mix with vegetable dressing, stir
• pour oil into the pan, my mother gave 300 ml in the recipe, but it seemed too much to me, I added 200 ml of vegetable oil, heat it up, put the vegetables in the oil, simmer until the eggplant is ready, but so as not to boil for about 25 minutes, it took me about 40 minutes (too thick cut).
• Stir so that the salad does not burn. When everything had been stewing together for about 15 minutes, I tasted it, there seemed to be enough vinegar, but I added a little salt, a little red hot pepper, paprika powder, black pepper, mixed everything and simmered until done.
• Place hot in sterilized jars and roll up.

Caviar for the winter “Beans”

An original recipe for making caviar from beans. Beans and garlic give it a special taste.

Green beans - 1 kg. wash, cut and simmer in vegetable oil. When ready, remove to a bowl with a slotted spoon.

I put 700 grams of onion, cut into half rings, into the pan. Fry.

Add 0.5 kg. carrots, then 1 kg. eggplant, fry.

Add 1 kg of sweet red pepper, then 1 kg of tomatoes. Everything is cut into strips. Add beans to this mixture and simmer.

Add chopped parsley, 2 tbsp salt, 2 tbsp. sugar, chili pepper and ground black pepper to taste, 1 tsp. essence 70%, and 2 heads of finely chopped garlic.

Simmer until cooked, place in sterile jars and cover.

Yield: 6,700 gram jars.

You can change the quantity of products at your discretion. But this is the best option.

And don’t “stew” it so it doesn’t turn out to be a mess.

It's a busy time for us cooks! It is necessary to have time not only to collect, but also to somehow preserve the harvest. Even those who do not have a summer house take advantage of the slightest opportunity to buy and store all kinds of vegetables for the winter.

There are five ways to prepare vegetables for the winter. The fastest and least expensive method of preservation in terms of time and effort is freezing. Business - collected, washed, dried and put to freeze. But not everyone has the opportunity to place a spacious freezer in a cramped city apartment. In the same way, it is almost impossible to ferment, pickle or soak vegetables in urban conditions, because this requires quite a bulk container like a wooden barrel and a good cellar or basement. Therefore, housewives most often pickle vegetables for the winter, and here the imagination knows no bounds. Assorted dishes, salads, stuffed vegetables - choose to suit your taste. “Culinary Eden” offers you several interesting recipes for preparing vegetables for the winter. But first, here are a few tricks that will help you in canning cucumbers, since most often they cause a lot of grief even for experienced housewives.

In order to avoid the effect of empty cucumbers, you need to put grape or cherry leaves into the brine or marinade.

. Too much garlic can make cucumbers unnecessarily soft.

The combination of horseradish and garlic in brine for cucumbers should be balanced, since the garlic “overwhelms” the horseradish. We need to act on the principle “Less is better.”

After sterilizing and rolling, jars of cucumbers need to be cooled quickly. To do this, place a jar of cucumbers with the neck down in a basin, place a rag soaked in hot water on the bottom of the jar and carefully water it first with hot, then warm and finally cold water. Quickly chilled cucumbers are guaranteed to be crispy and springy.

Ingredients:
3 kg finger tomatoes,
3 liters of water,
2 tbsp. salt,
2 tbsp. Sahara,
1 tsp 70% vinegar,
garlic, spices - to taste.

Preparation:
Cut large peeled garlic cloves into 4 pieces. Using a narrow knife, make a cut in the part of the tomatoes that attaches them to the branch and insert the garlic into it. It can be additionally rolled in chopped herbs or a mixture of peppers. Place the stuffed tomatoes in sterilized jars and pour in a boiling marinade of water, salt, sugar and vinegar.
Roll it up, turn it over, wrap it up.

Ingredients:
500 g garlic,
½ cup water,
½ cup 9% vinegar,
10 g coarse salt,
30 g sugar,
5-6 black peppercorns,
2 tsp khmeli-suneli,
1-2 bay leaves.

Preparation:
Disassemble the garlic into cloves and peel them. Blanch the garlic in boiling water for 2 minutes, then drain in a colander and rinse with cold water. Boil the marinade, cool and pour the garlic into jars. Close the lids and leave in a cool place for 3-4 days. Store in the refrigerator.

Ingredients for marinade:
600 ml water,
1 stack 9% vinegar,
2 tbsp. Sahara,
2 tbsp. salt,
5-6 cloves,
1 tsp black peppercorns,
2-3 peas of allspice.

Preparation:
Boil the marinade (without vinegar), reduce heat and heat for 1 minute. Pour in vinegar, stir, remove from heat and cool. Gently remove the outer skin from whole heads of garlic, but do not separate them into cloves. Place the garlic in prepared jars, fill with marinade, close with plastic lids and put in a cool, dark place (not in the refrigerator!) for 1.5-2 months. Pickled garlic goes perfectly with meat.

Ingredients:
3 kg tomatoes,
70 g honey,
300 ml red currant juice,
20 g lemon balm greens,
20 g green tarragon,
40 g salt,
7 liters of water.

Preparation:
Blanch medium-sized tomatoes in boiling water for 30 seconds. Wash the greens and chop coarsely. Place tomatoes and herbs with salt in jars. To make the brine, dissolve salt and honey in water, boil, add currant juice and bring to a boil again. Pour boiling brine over the tomatoes in the jars, cover with lids and leave for 25-30 minutes. Drain the brine, boil it again and pour over the tomatoes. After 25-30 minutes, repeat the operation by boiling the brine and pouring the tomatoes, cover with sterile lids and roll up. Turn it over, wrap it up.

Ingredients:
4 kg cucumbers,
6-7 pcs. bay leaves,
1 tsp allspice corns,
1 small hot pepper,
5-6 cloves of garlic,
2-3 leaves of horseradish,
a small bunch of mint,
a bunch of dill and celery,
50 g salt.

Preparation:
Place spices (except salt), chopped garlic and chopped herbs at the bottom of sterilized jars. Fill the jars with cucumbers and cover with boiling water. Cover with lids and place in low boiling water for 3 minutes. Drain the water, pour a new portion of boiling water over the cucumbers and heat the jars for another 5 minutes. Pour salt into an enamel pan, add a little boiling water and dissolve it, then pour in water from the jars, boil and pour into the jars a third time. Roll it up and turn it over.

Ingredients:
4 kg cucumbers,
500 g lingonberries,
1 head of garlic,
3-4 leaves of horseradish,
1 bunch of dill,
1 small bunch of parsley and celery,
a few basil leaves
a handful of onion sets,
60 g salt,
6 liters of water.

Preparation:
Soak small cucumbers in cold water for 4-6 hours, changing the water every hour, then rinse under running water. Place spices, herbs and garlic cloves at the bottom of the jars. Fill the jars with cucumbers, sprinkling them with peeled onion sets and lingonberries. Dissolve salt in water, boil the brine and fill the jars. Let it sterilize for 10 minutes, roll it up, turn it over.

Ingredients:
1 kg cabbage,
1.5 kg tomatoes,
1 kg sweet pepper,
600 g apples,
400 g onions,
200 ml vegetable oil,
45 g salt,
35 g sugar.

Preparation:
Cut the tomatoes into slices, peppers and onions into rings, apples into thin slices, and finely chop the cabbage. Place all the vegetables in an enamel bowl, pour in vegetable oil, mix with salt and sugar and place in prepared jars. Leave to sterilize for 10 minutes and roll up.

Ingredients for a 0.5 liter jar:
130 g beets,
60 g carrots,
100 g sauerkraut,
60 g potatoes,
25 g onion,
5 g salt,
20ml 9% vinegar.

Preparation:
Boil the beets and carrots, cool and cut into cubes. Cut raw potatoes into cubes, rinse in cold running water and blanch in boiling water for 5-6 minutes, then cool in ice water. Squeeze the cabbage from the brine. Cut the onion into cubes. Mix all the vegetables and place in sterilized jars. Pour 20 ml of vinegar into each jar and fill with boiling brine (at the rate of 25 g of salt per 1 liter of water). Cover with lids and set to sterilize: 0.5-liter - 20 minutes, 1-liter - 30 minutes. Roll up.

Sweet pepper and cherry plum sauce for meat

Ingredients:
2 kg cherry plum,
1 kg sweet pepper,
1 kg of onion,
4 large heads of garlic,
7 tbsp Sahara,
2 tbsp. salt.

Preparation:
Scald the cherry plum and rub through a sieve (or grind in a blender, after removing the seeds). Cut the onion and pepper into small cubes and fry separately in vegetable oil. Combine all ingredients (except garlic) in an enamel saucepan, put on fire, bring to a boil and simmer over medium heat for 40 minutes. Remove from heat, add garlic, passed through a press, stir and place in sterilized jars. Roll up.

Ingredients:
6.5 kg tomatoes,
600 g onions,
4 kg carrots,
250 g parsnip root,
130 g parsley root,
130 g celery root,
50 g dill,
50 g parsley,
50 g celery greens,
100 g salt,
100 g sugar,
15 g hot red pepper,
10 g ground black pepper.

Preparation:
Select 4 kg of approximately equal firm tomatoes for stuffing. Make an incision on the side of the stalk and use a teaspoon to remove the pulp and seeds. Chop the remaining tomatoes and heat together with the pulp to a boil. Add half the amount of salt, sugar and pepper and cook, stirring, for another 5 minutes, stirring constantly. Cut the onion into half rings and fry in vegetable oil until golden brown. Peel the roots and cut into medium cubes. Fry each type separately in vegetable oil. Chop the greens. Combine the roots, onions and herbs, add half the amount of salt and mix. Stuff the tomatoes with the mixture. Place the stuffed tomatoes in 1-liter jars, pour hot tomato sauce and sterilize for 60 minutes. Roll up.

Ingredients:
3 kg zucchini,
2 kg green beans,
500 g sweet pepper,
1.5 liters of water,
500 ml 9% vinegar,
150 g garlic,
150 salt,
250 g sugar,
350 g vegetable oil,
3-4 bunches of parsley,
1-3 pods of hot pepper.

Preparation:
Trim the bean pods, remove the veins and cut into pieces 2-3 cm long. Cut the pepper into quarter rings, eggplant into circles, chop the hot pepper. Prepare the marinade, bring it to a boil, add vegetables to it and cook for 30-35 minutes, stirring gently. Place hot into sterilized jars and seal.

“Sanika” (appetizer with eggplant and pumpkin)

Ingredients:
1 kg eggplants,
1 kg pumpkin,
1 kg of tomatoes,
1 kg apples,
1 kg sweet pepper,
40 ml vegetable oil,
200-250 g garlic,
200 g sugar,
70 g salt,
100 g 9% vinegar,
2 bunches of parsley,

2 bunches of dill,
1-2 pods of hot pepper.

Preparation:
Cut the eggplants, pumpkin and bell peppers into cubes, cut the apples into slices, remove the seeds (do not cut off the skin) and cut into large pieces. Chop the greens, mince the tomatoes and garlic. Add vegetable oil, salt and sugar to the tomato mass, bring to a boil and mix with chopped vegetables. Cook for 50-60 minutes after boiling over medium heat, stirring. Roll up.

Ingredients:
3 kg zucchini,
1 kg sweet pepper,
1 kg of tomatoes,
100 ml 6% vinegar,
150-200 g garlic,
200 g sugar,
100 g salt,
400 ml vegetable oil,
2-3 bunches of parsley,
1-2 pods of hot pepper.

Preparation:
Pass the tomatoes through a meat grinder, pour vinegar and oil into the tomato mixture, add salt, sugar, chopped parsley and garlic and boil. Add diced zucchini and bell peppers, stir and cook covered for 40-45 minutes, stirring occasionally. Roll up.

Ingredients for a 3-liter jar:
1 liter of pumpkin juice,
300 ml apple juice,
50 g salt,
50 g sugar.

Preparation:
Pour boiling water over the cucumbers and place in jars. Boil the marinade from pumpkin juice, apple juice, salt and sugar and pour over the cucumbers three times, leaving for 5 minutes. After the third time, roll it up, turn it over and wrap it up. Alternatively, you can cook cucumbers in apple juice only.

Pickled beets and carrots. A forgotten recipe for preserving the harvest of beets and carrots winter. Borscht is prepared from pickled beets - it is as tasty and healthy as daily sour cabbage soup. Pickled beet brine can be drunk like kvass, diluting it in a 1:1 ratio and adding sugar to taste. In addition, it is fashionable to use brine in the preparation of hot sauces, as a seasoning for meat, and also for seasoning horseradish. Pickled carrots look good in sour cabbage soup or winter borscht; they can be added to winter salads and vinaigrettes, and also as a seasoning for meat. Beets and carrots are fermented in the same way. Choose late varieties of beets, with richly colored roots; all varieties are suitable for pickling carrots. Peel the beets from tops and roots, rinse well with a brush in cold water and place in barrels or enamel pans. Large root vegetables can be cut into 2 or 4 parts, but the skin will have to be peeled. Fill the beets with brine (at the rate of 400-500 g of salt per 10 liters of water) so that its level is 3-5 cm higher than the beets. Place a circle and a bend on top and leave to ferment at room temperature for 7-10 days. Every day, remove the foam and rinse the mug and weight. At the end of vigorous fermentation, place the container with the beets in the cellar or other place with a low temperature. During storage, skim off the foam and wash the mug and weight 2-3 times a month. Carrots are fermented in a similar way.

Pickled onion sets. Peel small onions and add water and lemon juice (at the rate of ½ lemon per 1 liter of water), bring to a boil and drain in a colander. Place the onions in jars, after putting in them 1-2 bay leaves, a pinch of mustard seeds, 2-3 black peppercorns, 1 clove of garlic. Prepare the marinade: add 1 tbsp to 1 liter of water. salt, 1 cup. 8% vinegar and boil. Pour the onions into jars and set to sterilize: 0.5-liter jars - 20 minutes. Roll up.

Happy preparations!

Larisa Shuftaykina