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10 blanks for the winter

Summer is sometimes a year, during which you need toNot only to rest, but also to work diligently, preparing for the onset of winter. Housewives need to prepare jam and other preserves for the winter, so that in the cold season to please their family delicious. "so simple!" Gathered for you 10 very unusual recipes for the winter, which you will like. Be sure to try to cook at least one of these winter salads!

1. salad from tomatoes, aubergines and pepper

tomato salad

Ingredients

  • 1.5 kg of tomatoes
  • 1.5 kg aubergines
  • 700 g of bell pepper
  • 500 g carrots
  • 60 ml of vegetable oil
  • 1 head of garlic
  • 1 tbsp. L. Acetic essences
  • 50 g of sugar
  • 30 g salt
  • One third pod of hot pepper

Cooking

  1. Skip tomatoes through a meat grinder or grind them in a blender. Cut the other vegetables. Salted eggplants and let them stand, so that bitterness separates. Cut small garlic.
  2. In Kazan, pour in butter, put the eggplants and fry, or turn on the multicasting program "frying" for 15 minutes. Then add pepper and carrots and fry for another 10 minutes.
  3. Pour in the tomato paste, add salt and sugar and turn on the "quenching" program (or carcasses in the cauldron) for 45 minutes.
  4. Before the end, you need to add vinegar, garlic and finely chopped hot pepper.
  5. After the time has expired the salad over the sterilized jars, roll, turn over and cover with a towel.

2. sweet baked pepper in oil in Serbian

Sweet baked pepper

Ingredients

  • 5 large bell peppers
  • 4-5 cloves of garlic
  • 1 tsp. Salt
  • Pinch of sugar
  • 40 ml of olive (or sunflower) oil
  • 10 ml of balsamic vinegar (apple)
  • Black pepper peas - to taste
  • Sprig of green basil

Cooking

  1. Preheat the oven to 200 ° c (in the "grill" or "convection" mode). Lay out the pepper on a grill or baking tray, which must necessarily be hot. Put the peppers in the oven for half an hour.
  2. Take the peppers and put them in a saucepan, close tightly and leave for 10-15 minutes.
  3. Take off the paprika peel and remove the stem and seeds. Do not rinse it with water to wash the seeds. Divide the pepper into pieces, and if there is juice on the baking sheet, assemble it in a bowl.
  4. Put the pepper in glass jars, shifting the layers with basil leaves and garlic cloves. In a bowl with pepper juice, add vegetable oil, vinegar, salt, sugar and black pepper (peas).
  5. Stir, bring to a boil and fill this mixture with pepper in jars. Close the capron cap and remove it in the refrigerator for 6-10 hours.
  6. To let the salad survive until winter, add more vinegar to the marinade, sterilize the cans and roll.

3. salad from courgettes and eggplant

Zucchini salad

Ingredients

  • 500 g aubergines
  • 500 grams of squash
  • 500 g of bell pepper
  • 500 g carrots
  • 700 g of tomatoes
  • 100 g of garlic
  • 50 grams of table vinegar 9%
  • 150 g of vegetable oil
  • 100 g of sugar
  • 35 g of salt

Cooking

  1. Clean all the vegetables, except eggplant. Sodium carrots on a large grater, and garlic cut into slices. Zucchini and eggplants cut into large chunks. From pepper, remove the seeds and cut it into large pieces.
  2. In a separate container, mix the ingredients for the marinade (vinegar, butter, sugar and salt) when the mixture boils - cook it for another 3 minutes.
  3. Lay the vegetables in a bowl multivarki (or in kazan) and fill them with a marinade. If you are preparing a salad in a multivark, turn on the "quenching" program for 40 minutes. When vegetables are respected, stir them.
  4. Can be sterilized for 10-15 minutes in the "steaming" mode, the boiling cap.
  5. Put the hot salad on the jars, close the lids, turn them over and cover them with a towel, so that they gradually cool.

4. cabbage salad

Cabbage salad

Ingredients

  • 5 kg of white cabbage
  • 1 kg of carrots
  • 1 kg of onions
  • 1 kg of red bell pepper
  • 0.5 l of vinegar 9%
  • 0.5 liters of sunflower oil
  • 350 g of sugar
  • 4 tbsp. L. With top of salt

Cooking

  1. Cabbage, onions and peppers cut, and carrots of sodium on a grater. Mix everything neatly, but do not fake it.
  2. Add vinegar, sugar, salt and sunflower oil andStir again. Spread on cans and take a little fist. Add vinegar, sugar, salt and sunflower oil and mix again. Spread out on cans and use a slightly fist.
  3. After 3 days, close the lids and remove it from the refrigerator. This salad is stored for a long time, but does not lose its taste.

5. salad of cucumbers and onions

cucumber salad

Ingredients

  • 2 kg of cucumbers
  • 1.5 kg of onion
  • Half a glass of sugar
  • Half a glass of apple cider vinegar
  • Half a glass of peanut butter (can be peanut butter)
  • 2 tbsp. L. Large salt (not iodized)
  • 2-3 tsp. Coriander seeds
  • A bunch of cilantro or parsley

Cooking

  1. Cut the cucumbers back and cut them into circles, about 1 cm thick, cut the onions into rings that need to be divided.
  2. Cucumbers and onions put together in a saucepan, add vinegar, sugar, salt, butter, coriander and finely chopped greens. Stir and place the vegetables on medium fire.
  3. Cook for 10-15 minutes to make the cucumber soft. Decomposed in sterilized jars, compacted a little and roll.

6. salad of zucchini and bell pepper

Zucchini salad

Ingredients

  • 2 kg of zucchini
  • 3-4 bulbs
  • 4-5 Bulgarian peppers
  • 350 grams of tomato paste
  • 100 g of water
  • 1 tbsp. L. With a slide of salt
  • 200 g of sugar
  • 300 g of sunflower oil
  • 100 g of vinegar 9%
  • Bunch of greenery

Cooking

  1. Onion, pepper and zucchini cut into cubes and lay them in a bowl multivarki (you can in Kazan).
  2. Separately in a bowl, mix tomato paste, salt, sugar, oil, vinegar and water.
  3. The mixture is filled with vegetables. Top with greens. Let the salad cook in the multivark in the "quenching" mode for 40 minutes. Mix it and still hot spread it over sterilized jars, close it tight or roll it.

7. a salad with rice

Salad with rice

Ingredients

  • 800 g of peeled peppers
  • 400 g of peeled squash
  • 800 g of peeled tomatoes
  • 1 tbsp. Rice
  • 5 pieces. Bay leaves
  • 1 tbsp. Refined vegetable oil
  • 50 g of vinegar 9%
  • 100 g of sugar
  • 1 tbsp. L. Salt

Cooking

  1. Cut the peppers and zucchini with straws, cut the tomatoes into cubes.
  2. Put vegetables, rice and other ingredients (except vinegar) in a large pan, stir and bring to a boil. Simmer slowly for 30 minutes, stirring occasionally.
  3. 3 minutes before the end of cooking, add vinegar. Hot salad spread on cans and roll.

8. Georgian salad from green tomatoes

Georgian salad

Ingredients

  • 500 g of green tomatoes
  • 200 g of sweet pepper
  • 100-150 g of onion
  • 50 ml of vegetable oil
  • 50 ml table vinegar (wine or apple)
  • hot peppers
  • 1 tsp. Coriander seeds
  • 1/4 tsp. Fenugreek seeds (uхоxo-suneli)
  • 1/4 tsp. Oregano (marjoram)
  • Greens of coriander, basil and celery
  • 1 bay leaves
  • 15 g of salt

Cooking

  1. Cut vegetables in half-lobules and half-rings, saltingAnd add chopped greens and peppers. If you do not have all the spices specified in the recipe, replace them with a mixture of hops-suneli. Add vegetable oil and vinegar to the salad, mix and put under oppression for 1-2 days at room temperature.
  2. Then put the salad in a jar and put it in the refrigerator. After a week the salad will be ready.
  3. To twist it for the winter, you need to make another marinade for 1 liter jar of salad: 1 tsp. Salt, 2 tsp. Sugar, 4 tbsp. L. Sunflower oil and 4 tbsp. L. Vinegar. Sterilize 35-40 minutes.

9. Winter salad with mushrooms

Salad with mushrooms

Ingredients

  • 1.5 kg of fresh young mushrooms (better tubular)
  • 1 kg of tomatoes
  • 1 kg of Bulgarian pepper
  • 700 g carrots
  • 700 g of onion
  • 4 cloves of garlic
  • 1 bunch of leaf celery
  • 300 ml of vegetable oil
  • 1 tbsp. L. Black pepper (peas)
  • 1 tbsp. L. Sweet pepper (peas)
  • 4 cloves inflorescence
  • 100 ml of vinegar 9%
  • 150 g of sugar
  • 50 g of salt

Cooking

  1. Clean mushrooms and cut them into small pieces. Then boil for 15-20 minutes.
  2. Throw it in a colander, wash it, dry it in a frying pan to evaporate excess moisture.
  3. In a large saucepan (better in a cauldron) heat upOil and put into it large chopped tomatoes, onions and peppers. When the juice appears, add the mushrooms, carrots, carrots, garlic and all seasonings (except vinegar).
  4. Simmer slowly for 30-40 minutes. 10 minutes before the end, add the vinegar.
  5. Spread on sterilized jars and tighten with sterilized lids, cool the jars, placing them upside down on the towel.

10. vegetable salad with garlic

vegetable salad

Ingredients

  • 1.5 kg of tomatoes
  • 1 kg of aubergines
  • 1 kg of squash
  • 1 kg of Bulgarian pepper
  • 1 kg of carrots
  • 200 g of garlic
  • 70 ml of vinegar 9%
  • 500 ml of vegetable oil
  • 200 g of sugar
  • 70 g of salt
  • greenery

Cooking

  1. Tomatoes pass through a meat grinder or grind them in a blender, carrots of sodium on a large grater, eggplant, pepper and zucchini cut into cubes.
  2. In tomato puree, add vegetable oil, vinegar, sugar, salt and chopped garlic with parsley.
  3. Into the bowl of the multivarket pour in tomato puree and turn on the "quenching" or carcass program in the cauldron.
  4. Bring the tomato puree to a boil, add chopped vegetables, stir and carcass for 45 minutes.
  5. Lettuce in a hot form spread over sterilized jars, roll, turn over, wrap.

Such salads will be an excellent alternative to the standard preservation: salted or pickled cucumbers or tomatoes. Add diversity to your diet and try to prepare these blanks for the winter!

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