5 recipes for vegetable salad for the winter

2024 Author: Arianna Cook | [email protected]. Last modified: 2024-01-12 17:55

Cooking vegetable salads for the winter at home - TOP-5 recipes with photos. Secrets of preparing blanks. Video recipe.

Ready-made vegetable salad for the winter

It is necessary to please the body with vitamin preparations from fresh vegetables and fruits not only in summer, but also in winter. Thanks to the pre-made preparations for the future, you can pamper yourself with vegetable salads all year round on cold evenings. How good, in winter, open a jar of aromatic vegetables prepared with your own hands for baked meat or boiled potatoes. You can close vegetable salads for the winter from almost all vegetables. Each housewife has her own recipe for making homemade delicious salads. This review contains the most popular recipes for bright and fragrant preparations from vegetables for the winter.

Vegetable salads for the winter - cooking secrets

For harvesting, select fresh vegetables without damage or dents. Rotten or lethargic fruits are not suitable.
Use a stainless steel knife to chop the vegetables. in contact with iron, vitamin C contained in fruits is destroyed.
Cut vegetables for salad dressing into equal sized pieces.
When cooking salads, do not use aluminum cookware.
Sometimes vegetables are blanched at home canning. This is a short-term (1-3 minutes) cooking of products, after which the vegetables are placed in cold water. Blanching destroys enzymes that darken certain vegetables and kills most germs.
If you need to cook vegetables, do it in the skin to preserve the maximum amount of vitamins.
To give the vegetable salad an original taste, add some fruits: apples, peaches, strawberries, cranberries.
Sterilize the jars well. Wash them with baking soda or mustard powder, then heat them over steam, in an oven, airfryer, microwave, multicooker to destroy pathogenic microflora.
Place vegetables in prepared hot jars.
Sterilization of salads is necessary to neutralize bacteria and microorganisms. The more acidic fruits are sterilized at a lower temperature.
During sterilization, the water level in the jar with vegetables and in the pot with jars should be the same.
During sterilization, the jars should not come into contact with the walls of the dishes and with each other.
Chill preservation upside down in a dark place under a warm blanket. The workpieces should be cooled slowly without sudden changes in temperature.
The optimum storage temperature for canned salads is 4-8 degrees.
Store canned food in a dark place - this will protect them from discoloration and preserve some vitamins.

Canned cabbage with cucumbers and bell pepper

A beautiful, bright and variegated cabbage salad for the winter with multi-colored sweet peppers and cucumbers will delight the eyes and stomach. Vegetables combine well both in appearance and taste.

See also TOP-3 recipes for salads with rice for the winter.

Caloric content per 100 g - 189 kcal.
Servings - 5-6 cans of 0.5 l
Cooking time - 3 hours 45 minutes

Ingredients:

Cabbage - 2 kg
Table vinegar 9% - 150 ml
Bulgarian pepper - 500 g
Cucumbers - 500 g
Parsley - 1 bunch
Sugar - 1 tbsp.
Onions - 500 g
Garlic - 1 head
Vegetable oil - 1 tbsp.
Salt - 2 tablespoons

Cooking canned cabbage with cucumbers and bell peppers:

Chop the cabbage into thin strips.
Peel the onions, wash and cut into half rings.
Wash the cucumbers, cut off the ends on both sides and cut into circles.
Peel the bell pepper from the seed box with partitions and cut into strips.
Wash greens and chop finely.
Peel the garlic and pass through the garlic.
Place all vegetables in a bowl.
Combine and mix sugar, salt, vinegar, vegetable oil.
Pour the vegetables with the resulting marinade, mix and leave for 2 hours.
Prepare sterilized jars and spread the salad over them.
Place the jars in containers of water and pasteurize for 20 minutes.
Roll up the canned cabbage salad with cucumber and bell pepper lids.
Turn the cans over, wrap them in a blanket and leave to cool completely.

Canned Asparagus Beans with Vegetables

Asparagus beans make delicious not only second courses, but also healthy salads for the winter. Preservation will become an independent snack or addition to the main course.

Ingredients:

Asparagus beans - 4 kg
Bulgarian pepper - 1 kg
Tomatoes - 1 kg
Vegetable oil - 2 tbsp.
Table vinegar 9% - 2 tablespoons
Sugar - 1 tbsp.
Salt - 3 tablespoons
Ground black pepper - 1 tsp

Cooking Canned Asparagus Beans with Vegetables:

Wash the asparagus beans and cut into 2-3 pieces of 2-3 cm each.
Peel the bell peppers from the seeds, cut off the partitions and cut into strips, the size of asparagus.
Wash the tomatoes and cut into small pieces.
Put all vegetables in a saucepan, salt and pepper, add sugar and stir.
Fill everything with vegetable oil and put on fire.
Boil vegetables and cook, stirring occasionally.
After 45 minutes, pour in the vinegar essence and stir.
Spread the vegetable mass in sterile jars and roll up the lids.
Turn the cans over, wrap them in a warm blanket and leave to cool completely.

Vegetable mix

The most beautiful salad for the winter - the assorted vegetables contains the whole garden, which means that it contains a large amount of various vitamins.

Ingredients:

Bulgarian pepper - 2 kg
Tomatoes - 2 kg
Cucumbers - 1 kg
Carrots - 1 kg
Cauliflower - 1 kg
Onions - 1 kg
Garlic - 1 kg
Bay leaf - 5 pcs.
Black peppercorns - 10 pcs.
Sunflower oil - 1 tbsp.
Table vinegar 9% - 1 tbsp
Sugar - 1 tbsp.
Salt - 6 tablespoons

Cooking assorted vegetables:

Peel, wash and cut all vegetables: bell peppers in large squares, carrots and cucumbers - in thin circles, tomatoes - in slices, onion - in large cubes, garlic - in small pieces.
Disassemble the cauliflower by florets and blanch for 3 minutes.
Fold all vegetables into one large container, add to 2 tbsp. salt and stir. Leave for one hour to let the fruit juice.
Make a marinade by combining vinegar with oil, sugar, salt, and spices.
Boil the marinade and pour the vegetables.
Put vegetables on fire, boil and cook for 5-7 minutes.
Spread the vegetable mass in hot prepared sterilized jars, fill with marinade and roll up the lids.
Turn the jars over, placing them on the lids, wrap them with a blanket and leave to cool completely.

Canned eggplant with tomatoes

Eggplants with tomatoes are perfect as a cold appetizer with potato garnishes and meat dishes. For fans of spicy, hot pepper can be added to the preparation.

Ingredients:

Eggplant - 2 kg
Tomatoes - 1 kg
Garlic - 3-4 cloves
Bitter pepper - 1 pod
Table vinegar 9% - 2 tablespoons
Sugar - 2 tbsp.
Salt - 2 tablespoons

Cooking Canned Eggplant with Tomatoes:

Wash the eggplants, dry and cut into medium pieces. Cover them with salt and leave for half an hour to leave the bitterness. Then rinse the fruits with running water and dry with a paper towel.
In a skillet in vegetable oil, fry the eggplants over medium heat for 10 minutes until light brown.
Wash the tomatoes and cut into small slices.
Peel the garlic and finely chop it with hot pepper.
Combine hot eggplants with all vegetables, add salt, sugar, vinegar and mix.
Spread the salad in sterilized jars and sterilize for half an hour.
Roll up the jars with lids, turn them over, wrap them in a warm blanket and leave to cool completely.

Tomatoes with cucumbers in their own juice

Tomatoes and cucumbers are a classic combination of vegetables that will leave no one indifferent. In the winter season, such a jar will delight every eater with the aroma and taste of summer.

Ingredients:

Tomatoes - 1 kg
Cucumbers - 1 kg
Bulgarian pepper - 500 g
Onions - 500 g
Garlic - 1 head
Greens (parsley, dill) - several sprigs
Vegetable oil - 0.5 tbsp.
Table vinegar 9% - 3 tablespoons
Ground black pepper - 0.5 tsp
Black peppercorns - 5 pcs.
Salt - 1, 5 tablespoons

Cooking tomatoes with cucumbers in their own juice:

Peel the onions, wash, cut into thin half rings.
Peel the bell pepper and cut into 1 cm rings.
Wash tomatoes and cucumbers, dry and cut into 1 cm rings.
Put all the vegetables in a bowl, salt, mix and leave for half an hour.
When the vegetables are juiced, add the vinegar with vegetable oil and stir.
Put black peppercorns, chopped garlic and a few sprigs of herbs in sterilized jars.
Place the vegetables tightly in the jars and cover with the resulting juice.
Cover containers with lids and sterilize 0.5 liter jars - 20 minutes, 1 liter - 25 minutes.
Roll up the tomatoes and cucumbers in their own juice with lids, turn over, wrap and leave to cool.