Experienced housewives know that an assorted salad for the winter is able to please each of the household members. This is not surprising: combining vegetables and spices with each other, you can get hundreds of various blanks, from traditional: with cucumbers, peppers and zucchini, and ending with original and original of grapes and tomatoes.
How to make an assorted salad for the winter?
The most delicious assorted salads for winter roll easily and simply. There are several ways: vegetables are cut, mixed, insisted for 30 minutes, boiled in marinade from vinegar, oil, salt, sugar and roll. In the second variant, they are laid out on cans, poured with brine from vinegar, salt, sugar and water, sterilized for 15 minutes and closed.
- Assorted salads for winter at home will please a balanced, rich taste, if you combine from 2 to 5 components. It is important to consider the compatibility of vegetables. Otherwise, the procurement will turn into a foul pun.
- You should choose only fresh and quality vegetables - this will affect both the taste and the duration of storage of the billet.
- Since the salads are assorted for winter from vegetables can be prepared in two ways - with sterilization and without - each hostess should choose the most suitable option for herself, based on the desired storage time. All winter in the pantry only sterilized banks will stand.
"Vegetable Assortment" salad for the winter without sterilization
With each season, assorted salads for the winter without sterilization are becoming increasingly popular. This method of cooking significantly reduces time, allows vegetables to naturally soak with juices and aromas, preserve the original freshness, delicate taste, crisp texture and not lose a rich vitamin composition.
Ingredients:
- tomatoes - 1 kg;
- pepper - 400 g;
- onion - 2 pieces;
- garlic head - 2 pcs .;
- cabbage - 1 kg;
- oil - 700 ml;
- vinegar - 10 ml;
- salt - 20 g;
- sugar - 10 g.
Preparation
- Peel the tomatoes.
- Shred the remaining vegetables.
- Add tomato puree, oil, vinegar, salt, sugar and spices to the vegetables and cook for 15 minutes.
- Spread a salad of assorted vegetables for the winter on sterile jars and roll them up.
Assorted salad with zucchini for the winter
The recipe for a salad of assorted vegetables for the winter is unlimited in the choice of ingredients, but no matter how diverse the vegetable season is, the particularly zealous housewives choose zucchini. They are easy to cook, cheap, perfectly combined with any components, have the ability to take the desired flavor and flavor, which is incredibly valued in the assortment.
Ingredients:
- squash - 5 kg;
- carrots - 350 g;
- onions - 250 g;
- oil - 450 ml;
- sugar - 250 g;
- vinegar - 450 ml;
- garlic - 150 g;
- salt - 50 g.
Preparation
- Onions, zucchini and carrots chop.
- Add the garlic.
- Season with oil, vinegar, salt and sugar and simmer for 20 minutes.
- Sterilize a salad of assorted zucchini for the winter 15 minutes.
Assorted salad with cucumbers for the winter
Salad vegetables for winter - an excellent solution for the use of monotonous and bored components. So, all the favorite cucumbers, widely replicable in home preparations, combined with tomatoes, onions and peppers, will acquire a completely new taste, a refreshing aroma and an appetizing look that emphasizes the diversity of the summer harvest.
Ingredients:
- cucumbers - 1,5 kg;
- tomatoes - 900 g;
- pepper - 500 g;
- onions - 400 g;
- black peppercorns - 10 pcs .;
- oil - 500 ml;
- vinegar - 100 ml;
- salt - 50 g;
- sugar - 100 g.
Preparation
- Cut the vegetables and set aside for 30 minutes.
- Add oil, vinegar, salt, sugar and spices and cook for 3 minutes.
- Assorted salad for the winter roll in jars.
Assorted salad with cauliflower for the winter
Assorted salads with cabbage for the winter are firmly in the diet of families who prefer vitamin snacks. This is not about the white-headed representative of the species, but about her "cousin" - cauliflower. With it - the procurement becomes attractive and enriched with vitamin C, protein, magnesium, sodium, which makes preservation tasty and useful.
Ingredients:
- cauliflower - 4 kg;
- carrots - 1 kg;
- pepper - 800 g;
- onions - 800 g;
- stalks of celery - 6 pcs .;
- hot pepper - 2 pcs .;
- vinegar - 200 ml;
- tomato juice - 2.5 liters;
- sugar - 250 g;
- oil - 500 ml;
- salt - 80 g.
Preparation
- Cook the pieces of vegetables in tomato juice for 20 minutes.
- Add hot pepper, butter, salt, sugar and vinegar.
- After 5 minutes, remove from the plate and roll in cans.
Assorted salad from eggplant for the winter
Many people do not think of a salad assorted assortment for the winter without aubergines, because this fruit is able to provide a number of vitamins and share a nutty aroma and acuity, which will be strengthened by a constant companion of preparations - garlic. Nevertheless, only young "blue" ones are suitable for harvesting - the overripe ones are not useful and can harm the body.
Ingredients:
- eggplant - 500 g;
- pepper - 400 g;
- carrots - 3 pieces;
- onions - 200 g;
- a clove of garlic - 6 pcs .;
- Peking cabbage - 300 g;
- vinegar - 15 ml;
- water - 1 l;
- salt - 30 g;
- sugar - 50 g;
- oil - 80 ml.
Preparation
- Stir all vegetables and put out.
- Eggplants cut into mugs and fry.
- Cook the marinade from water, salt, vinegar and sugar.
- Pour the vegetables with a marinade and sterilize an assorted salad for the winter 20 minutes.
Assorted salad in jelly for the winter
Winter salad is assorted with marinades. Sweet and sour jelly brine is a new culinary invention that conquers shelves with home billets. Gelatin, part of the sauce, preserves the vegetables brightness, crunch and fills the marinade with useful substances and amino acids, necessary for strengthening bones.
Ingredients:
- cucumbers - 900 g;
- tomatoes - 900 g;
- pepper - 900 g;
- onion - 7 pieces;
- water - 2 l;
- sugar - 100 g;
- salt - 50 g;
- gelatin - 50 g;
- vinegar - 50 ml;
- oil - 100 ml.
Preparation
- Soak gelatin in 250 ml of water.
- The remaining water is mixed with salt and sugar and cook.
- Put vegetables in jars.
- Warm up gelatin, mix with brine and pour into cans.
- Add the vinegar, oil and sterilize for 20 minutes.
Assorted pumpkin salad for the winter
The recipe for salad vegetable assortment for the winter will accommodate all the splendor of autumn gifts, if you use a pumpkin. This universal fruit has a lot of advantages: it is tasty, incredibly useful and very easy to prepare. You just need to pound the pieces of pumpkin and vegetables in the marinade for 40 minutes, spread out on cans and enjoy a bright workpiece after a couple of months.
Ingredients:
- pulp pulp - 500 g;
- carrots - 4 pcs .;
- tomato - 600 g;
- pepper - 4 pcs .;
- onion - 3 pieces;
- sugar - 50 g;
- oil - 60 ml;
- salt - 10 g;
- vinegar - 40 ml.
Preparation
- Tomatoes, pour, season and warm.
- Combine with vegetables and simmer for 40 minutes.
- Pour in the vinegar and roll it.
Assorted salad in Korean for the winter
Fans of hot snacks will definitely choose a canned salad assorted for the winter in Korean. Such a preparation with one kind alone can decorate the festive table, what can we say about its taste qualities. Pleasant and the way of cooking: you need to choose the combination of vegetables, boil them a couple of minutes and pour an acid-sweet marinade.
Ingredients:
- cauliflower - 500 g;
- zucchini - 600 g;
- cucumber - 300 g;
- carrots - 400 g;
- water - 900 ml;
- vinegar - 100 ml;
- salt - 50 g;
- oil - 100 ml;
- sugar - 150 g.
Preparation
- Squash, cucumber and carrot chop, cabbage disassemble on inflorescences.
- Blanch for 2 minutes and spread over the jars.
- Cook the marinade, pour the vegetables and roll them.
Assorted salad with butter for the winter
Experienced housewives prefer to close a salad of assorted fresh vegetables for the winter solely with butter. This component is an excellent "conductor" of marinades, allowing vegetables to soak with juices and aromas. In addition, the brine itself acquires a soft and delicate taste, and can be used as a filling for many dishes.
Ingredients:
- tomatoes - 1,5 kg;
- onion - 5 pieces;
- pepper - 1 kg;
- carrots - 400 g;
- vinegar - 200 ml;
- sugar - 70 g;
- salt - 40 g;
- oil - 600 ml.
Preparation
- Sliced ​​vegetables mix with sugar, salt and vinegar.
- Spread on cans, pour with red-hot oil and sterilize the hour.