General's salad for the winter is prepared, as a rule, in the fall, when the markets simply abound with a variety of vegetables, which, at the same time, are inexpensive. The salad uses the most popular vegetables such as cucumber, tomato, cabbage and bell pepper.

In the process of preparing the salad, no cooking is required, which undoubtedly preserves most of the vitamins. Also, vegetables do not lose their crunchiness and shape. The salad turns out to be very colorful, multi-colored, fragrant and tasty.

An easy way to sterilize lettuce. Put the jars filled with salad into a cold oven, cover them with lids and sterilize at 150 degrees for 15-20 minutes. Get the jars hot and roll up the lids.

How to cook a general's salad for the winter - 15 varieties

When cooking, you can use overripe cucumbers and non-standard tomatoes. In a salad, everything will look beautiful and appetizing.

Ingredients:

• Carrots - 300 gr.,
• Cucumbers - 1 kg.,
• Bulgarian pepper - 300 gr.,
• Tomatoes - 1 kg.,
• Cabbage - 300 gr.,
• Salt - 40 gr.,
• Onion - 300 gr.,
• Sugar - 80 gr.,
• Acetic essence 70% - 4 tsp,
• Vegetable oil - 100 ml.

Cooking:

It is required to cut the bell pepper and onion into half rings, tomatoes - into slices, cucumbers - into circles. Shred the cabbage. Rub a carrot. Put all the vegetables in a large bowl and add the rest of the ingredients to them. Mix and leave for 3 hours.

Put in jars and sterilize for 20 minutes. After roll up the lids.

Salad turns out just a storehouse of vitamins. Pairs well with meat, poultry and potato dishes.

Ingredients:

• Apples - 0.5 kg.,
• Carrots - 1 kg., Vegetable oil - 0.5 l.,
• Bulgarian pepper - 1 kg.,
• Cabbage - 5 kg.,
• Onion - 1 kg.,
• Sugar - 2 tablespoons,
• Salt - 4 tablespoons,
• Vinegar - 150 ml.

Cooking:

Shred the cabbage, cut the onion into half rings. Grate the carrot. Cut apples and peppers into slices. Place vegetables in a large bowl and add remaining ingredients. After two hours, put the salad in jars and sterilize. Roll up lids.

In order for all the vegetables to marinate evenly, the salad must be mixed several times.

Great snack. Good for weekdays and holidays. Also suitable for use as a filling for pies.

Ingredients:

• Tomatoes - 300 gr.,
• Mushrooms - 0.5 kg.,
• Onion - 300 gr.,
• Cabbage - 1 kg.,
• Vinegar - 70 ml.,
• Sugar - 20 gr.,
• Carrots - 200 gr.,
• Sugar - 2 tablespoons,
• Sunflower oil - 30 ml.

Cooking:

Coarsely chop the mushrooms. We will cook for 10 minutes in salted water. then fry in vegetable oil. And chopped onions and carrots.

Shred the cabbage and place in a large bowl. Put overcooked vegetables with mushrooms, chopped tomatoes, sugar, salt there. Simmer for 25 minutes. Pour in the vinegar and in two minutes the salad is ready. Put the salad in sterilized jars. We roll up the lids.

The salad comes out fresh, as if freshly chopped. A great addition to your winter table.

Ingredients:

• Onion - 1 kg.,
• Cabbage - 5 kg.,
• Bulgarian pepper - 0.5 kg.,
• Carrots - 1 kg.,
• Salt - 4 tablespoons,
• Vegetable oil - 0.5 l.,
• Sugar - 300 gr.,
• Water - 1 l.,
• Vinegar - 300 ml.

Cooking:

Shred the cabbage. Cut carrots and peppers into strips. Onions - half rings. Put everything in a large bowl. Add remaining ingredients and mix well. After three hours, arrange in banks. Sterilize 20 minutes. Roll up lids.

Excellent snack, tasty and vitamin.

Ingredients:

• Cabbage - 1.5 kg.,
• Green tomatoes - 2 kg.,
• Onion - 0.5 kg.,
• Bulgarian pepper - 800 gr.,
• Vinegar - 150 ml.,
• Pepper black peas - 15 pcs.,
• Salt - 3 tablespoons,
• Vegetable oil - 300 ml.,
• Paprika - 0.5 tsp,
• Sugar - 3 tablespoons

Cooking:

Chop the cabbage, cut the rest of the vegetables into thin strips. Put everything in a saucepan, add the remaining products. Heat to a boil and arrange in jars. Sterilize for 20 minutes and roll up the lids.

The aroma of celery will perfectly complement this tasty and healthy salad.

Ingredients:

• Celery root - 0.5 kg.,
• Cabbage - 1 kg.,
• Salt - 70 gr.,
• Bulgarian pepper - 0.5 kg.,
• Carrots - 0.5 kg.,
• Vinegar - 100 gr.,
• Onion - 0.5 kg.,
• Tomatoes - 1 kg.,
• Vegetable oil - 1 tbsp.,
• Sugar - 100 gr.

Cooking:

Finely chop all the vegetables and place in a bowl. Add all remaining products. Mix thoroughly. Leave to marinate for 4 hours. Put into jars. Sterilize 20 minutes. Then roll up the lids.

A crunchy delicacy with a unique color will take its rightful place on your table.

Ingredients:

• Beets - 1 kg.,
• Bulgarian pepper - 0.5 kg.,
• Cabbage - 3 kg.,
• Bay leaf - 4 pcs.,
• Carrots - 300 gr.,
• Garlic - 1 head,
• Salt - 3 tablespoons,
• Black peppercorns - 12 pcs.,
• Sugar - 4 tablespoons,
• Vinegar - 120 ml.

Cooking:

Cut all vegetables into large squares. In each jar, first lay out the garlic chopped into plates. Then put the rest of the mixed vegetables to the top.

Pour 3 liters of water into a saucepan, add lavrushka, peppercorns, sugar and salt. As it boils, pour in the vinegar and boil for 5 minutes. Pour marinade over jars filled with lettuce. Roll up lids.

Fill jars with marinade all the way to the top so that there is no room for air.

The salad has a pleasant crunch and a spicy bite. An excellent appetizer and addition to any main course.

Ingredients:

• White cabbage - 1 kg.,
• Cauliflower - 1 kg.,
• Carrots - 1 kg.,
• Bulgarian red pepper - 1 kg.,
• Cucumbers - 1 kg.,
• Celery (root and greens) - 1 kg.,
• Green tomatoes - 0.5 kg.,
• Water - 5 l.,
• Salt - 150 gr.,
• Sugar - 300 gr.,
• Vinegar - 0.5 l.

Cooking:

Chop vegetables fairly large. Separate the cauliflower into florets. In jars we will lay out layers first of bell pepper, then cauliflower, a couple of whole tomatoes, carrots, cabbage, cucumber, celery. Then the layers are repeated.

Pour water into a saucepan. As soon as it boils, add salt, vinegar and sugar. Should boil for two minutes. Pour into jars and roll up.

As the name implies, the salad is intended as an appetizer for a feast.

Ingredients:

• Bulgarian pepper - 1 kg.,
• Carrots - 1 kg.,
• Cucumbers - 1 kg.,
• Cabbage - 1 kg.,
• Onion - 1 kg.,
• Tomatoes - 1 kg.,
• Salt - 50 gr. + 60 gr. (for the marinade)
• Sugar - 5 tablespoons + 200 gr. (for the marinade)
• Vinegar 9% - 1 tbsp. + 100 ml. (for the marinade).

Cooking:

Tomatoes need to be cut rather large, the rest of the vegetables into small pieces. Place vegetables, sugar, salt and vinegar in a large bowl. Mix well and leave for 30 minutes.

Pour 2.5 liters of water into a saucepan. As soon as it boils, add salt, vinegar and sugar. Boil 1 minute.

Fill the jars with salad and pour over the marinade. Roll up lids.

The smell of aromatic herbs will not allow anyone to resist the desire to treat themselves to this tasty and healthy salad.

Ingredients:

• Cabbage - 1 kg.,
• Cucumbers - 1 kg.,
• Carrots - 1 kg.,
• Bulgarian pepper - 1 kg.,
• Parsley - 100 gr.,
• Onion - 1 kg.,
• Dill - 100 gr.,
• Cilantro - 100 gr.,
• Salt - 3 tablespoons,
• Sugar - 5 tablespoons,
• Vegetable oil - 1 tbsp.,
• Vinegar - 100 ml.,
• Ground black pepper - 1 tsp

Cooking:

Cut vegetables into thin slices. Chop greens. Put in a bowl and add the remaining products. Leave for 3 hours, let it marinate. Sort into banks. Put in the oven to sterilize for 20 minutes. Roll up lids.

Zucchini in a salad is obtained with a very unusual and unfamiliar taste. It's just kind of a mystery.

Ingredients:

• Young zucchini - 3 pcs.,
• Onion - 1 pc.,
• Garlic - 1 head,
• Sugar - 100 gr.,
• Carrots - 2 pcs.,
• Ground black pepper - 0.5 tsp,
• Vegetable oil - 70 ml.,
• Salt - 40 gr.,
• Vinegar - 70 ml.

Cooking:

Cut all vegetables into thin strips. Put in a saucepan. Add chopped garlic, salt, sugar, black pepper. Pour in vinegar and oil and leave for 30 minutes. Together with the resulting juice, put in jars and sterilize. Roll up lids.

The salad is obtained with a slightly sweet taste, delicate aroma and a large set of vitamins.

Ingredients:

• Cabbage - 0.5 kg.,
• Bulgarian pepper - 0.5 kg.,
• Zucchini - 1 kg.,
• Garlic - 4 cloves.,
• Carrots - 300 gr.,
• Ground black pepper - 1 tsp,
• Vegetable oil - 80 gr.,
• Vinegar - 60 gr.,
• Salt - 1 tbsp.,
• Honey - 2 tablespoons,
• Dill - 30 gr.

Cooking:

Shred the cabbage. If there is a grater for Korean carrots, use it and grate the carrots and zucchini. Cut the bell pepper into thin strips. Chop the garlic and dill. In a large bowl, mix the vegetables, add the remaining products and leave for two hours. Put in jars and sterilize. Roll up lids.

General's salad for the winter with radish

Vitamin, spicy and fragrant salad in winter, what could be better for raising immunity and good mood.

With the onset of summer comes the time to harvest fruits, berries, vegetables for the winter. But you need to do it right so that they do not lose their nutritional value, vitamins and other useful substances.

In the old days, when there were no refrigerators, the main ways to preserve food for the winter were such as salting and pickling, drying, canning in honey or sugar. Sweet canning and drying are good because they do not allow microorganisms to develop, because the products are deprived of water, which is so necessary for all living things, and in the process of sugaring there is no opportunity for bacteria and yeast to multiply due to the high concentration of sugar.

And with salting and pickling, on the contrary, under the influence of microorganisms, fermentation occurs, and with it the formation of lactic acid and alcohols, which prevent putrefactive bacteria from multiplying in the brine. However, these products should only be stored at a low temperature where no microorganisms can grow, otherwise the product will turn sour and become unfit for consumption. In the process of fermentation, the products are enriched with B vitamins, organic acids and enzymes.

Marinating is a preservation in vinegar, which is close to fermentation in its chemical nature. However, in this case, we introduce vinegar ourselves, without waiting for microorganisms to produce it. But know that many, especially spore bacteria, are quite tenacious, so vinegar in such a human-tolerable concentration is not an obstacle for them. To kill the most terrible enemy of the human body - the causative agent of botulism, you need vinegar with a concentration of 10-11%. And in stores they sell only 9% vinegar. However, there is a way out: you can buy vinegar essence with a concentration of 70% and dilute it yourself to the required concentration.

Today, modern methods of preservation are used, which are aimed at the absolute cessation of the development of any microorganisms. it heat treatment at high temperatures, killing them. 80-90 ° C is enough for most bacteria and fungi to die.

To prepare a general salad for the winter, you will need:

cucumbers - 1 kg
tomatoes - 1 kg
carrots - 300 g
sweet pepper - 300 g
cabbage - 300 g
onion - 300 g
salt - 4 tsp
sugar - 8 tsp
vinegar 70% - 4 tsp
sunflower oil - 100 g

How to cook General's salad for the winter:

1. Prepare all vegetables. We wash the cucumbers, cut the stalks and cut into circles.
2. We wash the tomatoes, cut the stalks and cut into slices.
3. Peel the carrots, wash and rub on a coarse grater.
4. Bell pepper wash, cut the stalks, cut in half, remove the seeds and cut into strips.
5. Cut the cabbage into strips.
6. Peel the onion, wash and cut into half rings.
7. We mix all the prepared vegetables in an enamel or glass bowl, add salt, sugar, vinegar, sunflower oil, mix and let stand for 3 hours.
8. Then we lay it out in jars, cover with lids and sterilize. We sterilize liter jars for 30 minutes, half-liter jars - 20 minutes.
9. We roll up and turn over, send it to a warm place and wrap it with a warm blanket until it cools completely.

The modern assortment of canned vegetables in the store makes life much easier, but not all housewives prefer a store-bought product to home-made preparations from fresh and mouth-watering vegetables. If you are a fan of delicious homemade vegetable salads, we offer you the top recipes.

Salad "Piquant"

You will need:

• Bulgarian pepper - 0.75 kg;
• eggplant - 1400 g;
• granulated sugar - 0.2 kg;
• onion - 700 g;
• tomato paste - 630 g;
• oil - 220 ml;
• extra salt - 25 g;
• vinegar - 85 g.

• Put onion half rings and pepper slices in a bowl. Send them vinegar tomato paste, butter, and sugar. Salt and stew vegetables for half an hour.

• Chop the eggplant into cubes, send them to the vegetables, simmer for 20 minutes.

• Put the salad in sterilized jars, screw on the lids.

Mushroom salad with eggplant

The highlight of your vegetable salad become mushrooms. It is mushrooms that complement the taste in such a way. simple vegetables, like eggplant and onions, making them simply delicious.

• Chop eggplant into strips, pepper into strips, onion into half rings. Grate the carrots in Korean style, cut the mushrooms into a couple of pieces.
• Sprinkle chopped eggplants with plenty of salt, rinse with water after half an hour. This will take away the bitterness.
• Squeeze garlic cloves with a press or crush in a mortar.
• Bring oil, salt, vinegar and sugar to a boil.
• Send vegetables to the boiling marinade, after 30 minutes add garlic.
• After another 10 minutes, roll up the jars of salad.

Versatile beetroot salad dressing

• Grate the peeled beets.
• Puree washed and peeled tomatoes with a blender.
• Chop the pepper into strips, onion into half rings.
• Pour oil into a fireproof container, fry the onion.
• Then send tomato puree and the rest of the ingredients on the list to the fried onions.
• Bring the food to a boil, turn off the gas and cook the salad for an hour, not forgetting to stir.
• Put in a container, roll up.

Salad "Teschin tongue"

Cucumber salad for the winter

You will definitely like the simple technology of preparation, the original form of serving and the crispy texture of the pulp of cucumbers.

Salad "Lady fingers"

• cucumbers - 3.9 kg;
• salt - 30 g;
• vinegar - 0.18 l;
• sugar - 1 tbsp.;
• vegetable oil - 220 ml;
• garlic - 6 chopped cloves;
• mustard powder - 1.5 tbsp. l.;
• black pepper - 10 g.

• Cucumbers cut into cubes.
• Mix without boiling all the ingredients according to the list for the marinade, pour the cucumbers with the resulting brine for 4 hours.
• Tamp cucumbers into jars, fill with brine, sterilize for 20 minutes.

Salad "Cucumbers in Korean"

Products:

• cucumbers - 3 kg;
• carrot - 1.5 kg;
• garlic - 180 g.

• vinegar - 0.2 l;
• sugar - 180 g;
• oil - 200 ml;
• salt - 3 tbsp. l. with a slide;
• a mixture of herbs in Korean - 40 g.

• Soak crunchy cucumbers in water for several hours. Then cut them into 4 cm cubes (“buttocks” pre-cut).
• Grate the carrots on a loin grater, and squeeze the garlic with a press. Send products to cucumbers.
• Mix all the ingredients indicated for the marinade, pour the vegetables with the resulting mixture, leave for 8 hours in the refrigerator.

• After the specified time, arrange the vegetables in clean jars, fill with brine, and sterilize for 25 minutes, tighten the lids.

Spicy American Cucumber Salad

An interesting version of cucumber salad, which in America is called "Bread and Butter", surprises with its conciseness.

For the salad you need:

• sliced ​​​​cucumbers - 15 cups;
• salt - 50 g;
• onions - 4 pcs.;
• vinegar - 2 tbsp.;
• garlic - 3 cloves;
• mustard seeds - 20 g;
• turmeric - 1 tsp;
• crushed ice - 4 tbsp.;
• sugar - 2.5 tbsp.;
• cilantro or celery seeds - ½ tsp

Cooking:

• Cut cucumbers into slices, onions into rings, garlic cloves into slices.
• Add ice, onion, salt to the cucumbers and put under pressure for 3 hours.
• Add garlic, spices and sugar. Put the food on the fire, boil until the juice appears.
• Sterilize 10 minutes.

Cucumber and tomato salad

The tandem of cucumbers and tomatoes is the most popular on the tables since winter. You can cook it in different ways by cutting vegetables in different shapes and sizes.

Salad "Simple"

Vegetables are cut into large pieces, so it is advisable to use liter jars. Prepare for the salad:

• cucumbers and tomatoes - 1 kg each;
• onions - 2 pcs.;
• garlic - 4-5 cloves;
• oil - 170 ml;
• vinegar, salt, sugar.

• Cut the vegetables into large circles or sticks, onions into rings.
• Pour 2 tsp into a jar. oils.
• Then lay the vegetables in layers, add the onion and garlic.
• Put 2 tsp in a jar. salt, 2 tbsp. l. vinegar, as well as 1 tsp. Sahara.
• Pour boiling water over vegetables, sterilize for 20 minutes.

Salad "Freshness"

According to this recipe, you will get an appetizing, tasty and unusual salad.

Prepare:

• unripe tomatoes (green) - 1 kg;
• bell pepper - 0.65 kg;
• cucumbers - 0.6 kg;
• sunflower oil - 16 tbsp. l.
• carrot - 0.45 kg;
• onion - 0.4 kg;
• salt - 6 tsp;
• sugar - 12 tsp;
• vinegar - 12 tbsp. l.

• Cut cucumbers into slices, tomatoes into slices, pepper into strips.
• Chop the onion into half rings, and grate the carrots.

• Put the vegetables with the rest of the ingredients on the fire, simmer for 15 minutes after boiling.
• Put the salad in a container, roll up.

Lettuce« Best»

This video recipe offers an interesting combination of vegetables, dill and cloves.

Cucumber, Tomato and Pepper Salad

Georgian vegetable salad

Juicy tomatoes, crispy cucumbers, fragrant bell peppers and the aroma of your favorite spices... You will find all this set of colors, flavors and aromas in Georgian salad.

Grocery list:

Harvesting process:

• Dip the tomatoes in boiling water for 10-15 seconds, remove them from the water, remove the peel, cut into slices.
• Remove the seeds from the sweet pepper and cut into centimeter strips.
• Tomatoes and peppers, as well as salt, peppercorns, sugar, boil over medium heat for 20-25 minutes.
• In the meantime, take on the cucumbers: without peeling the peel, cut into half rings.
• Next, chop the peeled garlic cloves, send them to the tomatoes with cucumbers and butter. Boil the salad for another 5-8 minutes.
• Arrange the salad in jars, add vinegar to each (1 tsp for each 500 ml of volume), roll up.

Salad "Summer Miracle"

Fireworks of summer flavors in one jar... that's how you can describe this salad of ripe tomatoes, peppers, cucumbers.

Cooking:

• We cut the tomatoes into slices (if desired, you can remove the peel), chop the pepper into strips, cucumbers and onions into rings, cabbage into 2x2 cm squares.
• Boil the tomatoes for 5 minutes, add vinegar, spices, oil, and salt, add sugar.
• Put the rest of the vegetables, boil for 15 minutes.
• Put the salad in jars, sterilize for 25 minutes, close.

Zucchini salad for the winter

Salad "Winter freshness"

Cooking:

• Cut young zucchini into cubes.
• Puree sweet and hot peppers, garlic with a blender.
• In the resulting puree, add tomato paste, as well as salt, butter and sugar, zucchini.
• Bring the salad to a boil and remove from heat after exactly 20 minutes.
• Keep zucchini hot tomato sauce hour, then bring to a boil again, add vinegar and arrange in sterilized jars.

Zucchini salad "Like mushrooms"

This video recipe describes interesting way preservation of zucchini. If you stick to the recipe, zucchini tastes like mushrooms.

Eggplant salad for the winter

Delicious recipes do not require zealous efforts from you, and the composition of eggplant salads is quite modest. But this should not mislead you, because simply magnificent salads are hidden behind modest recipes.

Salad "Spicy eggplant"

• eggplant and sweet pepper - 1 kg each;
• hot pepper - 1 pc.;
• garlic - 10 cloves;
• vinegar and vegetable oil- 100 g each

• Eggplant cut into rings, boil in saline.
• Grind pepper with a meat grinder, add oil and vinegar, salt.
• In sterilized jars we put the eggplant pouring from the pepper. We do it in layers.
• Next, cover the jars with lids and sterilize for no longer than 15 minutes.

Salad "Eggplant on a chicken pillow"

• eggplant - 3200 g;
• chicken fillet - 2 kg;
• onions - 10 pcs.;
• unrefined oils - 650 g;
• garlic - 4 pcs.;
• tomato paste - 550 g;
• salt - 45 g;
• sugar - 120 g;
• bite - 0.2 l.

• Boil eggplant in the form of cubes for 10-12 minutes with salted water.
• Boil the fillet and also cut into cubes, and fry the onion into rings.
• We combine these three products, mix in chopped garlic, add the remaining ingredients from the list.
• Let's cook the salad. Sterilize in jars for 20 minutes.

White eggplant salad "Bakat"

Cabbage salad for the winter

Most kale salads require long-term sterilization to ensure they keep well through the winter. Despite this nuance, the proposed salad recipes are obtained from freshly prepared vegetables, while maintaining juiciness and freshness.

Cabbage salad "Assorted"

The abundance of cabbage, pepper, apple and the absence of vinegar make this salad incredibly tasty.

• white cabbage - 1 kg;
• onion - 0.5 kg;
• Bulgarian pepper, sour apples - 0.5 kg each;
• carrots - half a kilo;
• tomatoes - half a kilo;
• salt - 1.5 tbsp. l.
• additionally 2 parsley and 4 black peppercorns for each half-liter jar.

How to cook:

• We chop the cabbage, cut the apples into slices, onion into half rings, pepper into strips.
• Boil carrots, rub.
• We salt the vegetables, put spices and chopped tomato on the bottom of the jars, tamp the salad.
• We close the jars, sterilize for half an hour.

Pickled Cabbage and Beetroot Salad

How to cook:

• Shred the cabbage into small squares, cut the rest of the vegetables into large strips.
• Put garlic and spices on the bottom of sterilized jars.
• Then we lay cabbage, carrots, beets and peppers in layers.

• Pour vinegar into boiling water with sugar and salt, after 5 minutes pour vegetables with marinade, close the lids.

Cabbage salad "Autumn"

Cabbage salad and tomato

Blowing cabbage and tomatoes guarantees you a juicy and tasty salad. But it is better to take small tomatoes so that the pulp is juicy and not overripe.

Salad "Fireworks"

• tomatoes - 1.5 kg;
• cabbage - 4.8 kg;
• carrots - 0.15 kg;
• bell pepper - half a kilo;
• salt - 150 g.

Cooking:

• Chop the cabbage and carrots, chop the pepper into small strips, add salt and mix.
• Cut the tomatoes into two parts, put them on the bottom of an enameled container.
• Place a layer of platter on top of the tomatoes and alternate with the tomatoes until the ingredients are gone.
• Put the salad under oppression for 3-4 days.
• Then place the salad in sterilized jars.

Salad "In a Hurry"

Grocery list:

• cabbage, carrot - each 1 kg;
• vinegar, sugar - 3 tbsp. l.
• onions and tomatoes - 1 kg each;
• salt - 50 g;
• vegetable oil - 0.55 l;
• ground black pepper - ½ tsp

How to cook:

• We chop the cabbage, cut the vegetables in any way.
• Salt, mix everything, cook for 1.5 hours, close in jars.

Salad "Zadonsky"

Salad with beans for the winter

Preservation of beans is simple and not replete with complex ingredients. Salads are prepared quickly, and at the same time delight with simply great taste.

Salad "Sytny"

• white beans - 1 kg;
• olive oil - 1/2 l;
• onions - 4 pcs.;
• tomatoes - 2.5 kg;
• carrot - 1 kg;
• Bulgarian pepper - 1.1 kg;
• salt - 30 g;
• sugar - 15 g.

• We cut the tomatoes into cubes, carrots and peppers into strips, onions into half rings.
• We send all the ingredients to the cauldron, simmer for 2 hours.
• We lay out in sterilized jars.

Salad with beans in sauce

• any beans - 1 kg;
• tomatoes - 3 kg;
• salt - 15 g;
• sugar - 30 g;
• Lavrushka - 2-5 pcs.

Cooking:

• We boil the beans.
• Puree the peeled tomatoes, add spices and cook for half an hour.
• Add the beans to the tomatoes, remove from the stove after 10 minutes.
• Pour into jars and roll up.

Salad "Lobio"

beetroot salad recipe

From beets you can cook and useful vegetable snack, and excellent borscht dressing.

Beet salad with horseradish

• beets - 12 pcs.;
• horseradish root - 6 tbsp. l.;
• vinegar, salt and sugar to taste;
• cumin - 1.5 tbsp. l.

How to cook:

• Boil or bake beets until tender, grate.
• We rub the horseradish root, wash the cumin in water.
• We mix the ingredients, add spices.
• We sterilize for 25 minutes, close the lids.

Beet salad "Spicy"

• beets - 2.5 kg;
• black pepper - ½ tsp;
• onion - 50 g;
• vinegar - 2 tbsp. l.;
• oil - 0.2 l;
• paprika - 1 tsp;
• sugar - 0.2 kg;
• salt - 15 g.

How to cook:

• Boil the beets, rub with straws.
• Fry the onion in oil, send beets and spices to it, simmer for 15 minutes.
• We lay out in banks and roll up.

winter green salad recipe

In winter, juicy leafy greens are especially lacking, so salads from green lettuce are held in high esteem.

Pickled green salad

• lettuce leaves - a bunch;
• garlic - 7 cloves;
• celery leaves, dill greens - at your discretion;
• sugar and salt - to taste;
• citric acid - half a teaspoon;
• water - ½ l.

• Put garlic in a saucepan, followed by chopped celery, lettuce leaves.
• Then send the chopped dill to the container.
• Boil water in a separate bowl and dissolve all the dry ingredients in it. Pour lettuce leaves with marinade, put oppression.
• After cooling the products, remove the load, and send the salad in a sterile container to a cold basement.

Green salad "Spicy"

• lettuce and linden leaves - in a bunch;
• garlic - a small head;
• wine vinegar - ¾ st.;
• sugar, salt - to taste;
• hot paprika - ½ tsp;
• water - 0.8 l.

• Lettuce and greens cut into strips, sprinkle with spices, add garlic.
• We cook the marinade from vinegar, water, as well as salt and sugar, fill it with greens.
• We keep the salad under oppression for 3 hours and send it to storage.

General salad recipe for the winter

We bring to your attention the most delicious recipes this salad.

The most delicious general salad

• Mix chopped cabbage and carrots, chopped peppers, as well as onions, tomatoes and cucumbers, cut into half rings.
• Add the rest of the ingredients, let the products stand for 4 hours to soak.
• Put the salad in jars, sterilize for 20-30 minutes, depending on the volume of the container.

General's salad

Carrot salad for the winter recipe

For lovers bright tastes Suitable for carrot salad. It is not only tasty, but also bright, crispy and healthy.

Carrot salad with onions

• carrot - 0.8 kg;
• sugar - 4 tbsp. l.;
• vinegar - 2.5 tbsp. l.;
• onion - 0.8 kg;
• vegetable oil - 170 ml;
• garlic - 2 medium heads;
• salt - 2 tbsp. l. without top.

How to cook:

• Grate the carrots, chop the onion arbitrarily.
• Fry vegetables in oil separately.
• After cooking, combine the vegetables, season them with sugar, salt, add chopped garlic. Simmer for 10 minutes, add vinegar.
• Arrange the salad in sterilized jars and roll up or store in the refrigerator.

Canned carrots for the winter

Products:

• carrots - 1.8 kg;
• onion - 300 g;
• water - 2.5 l;
• salt - 100 g.

• Dip the carrots, cut into circles, in boiling water and cook for 5 minutes.
• Fry the onion in oil until tender.
• Make a brine from salt and water.
• Put carrots and onions in jars, fill with saline, sterilize for 20 minutes.

The best recipes for the winter

Salad "Tatar song":

Salad "2 in 1":

Salad "Rice with vegetables":

Vegetable salad "General" for the winter - a real riot of colors in one jar

lovers canned salads I want to offer a recipe for a very tasty and bright-looking salad called "General". I don't know why they called it that, maybe some general really liked it, but it really tastes amazing. In addition, the look of the salad is very attractive, a real riot of colors in one jar. Salad "General" and on festive table it is not a shame to put it, despite the fact that it contains simple and affordable products that you will find in your garden or in the nearest market.

Vegetables for harvesting take only fresh and good quality, then you are guaranteed an excellent result.

Yield 3 liters

- cucumbers - 1 kg;

- tomatoes - 1 kg;

- Bulgarian pepper - 300 g;

- chili pepper - 1 pc.;

- carrots - 300 g;

- White cabbage- 300 g;

- onions - 300 g;

- vegetable oil - 100 g;

- vinegar (9%) - 70 ml;

- sugar - 4 tbsp. l.;

- salt - 4 tsp

Prepare all the necessary ingredients for preserving the salad. Wash all the vegetables thoroughly, remove the top leaves from the cabbage.

Chop white cabbage into thin strips and put in a deep bowl.

Peel the carrots and grate on a coarse grater.

Peel sweet bell pepper and chili pepper from seeds and cut into thin strips. To make the salad look colorful and appetizing, use bell peppers of different colors.

Peel the onion and cut into half rings. Add to the rest of the ingredients.

Cut small crispy cucumbers into half rings.

Cut the tomato in half, and then cut into thin slices.

Gently mix all the salad ingredients and add 4 tablespoons of sugar, 4 teaspoons of salt, 70 ml of vinegar and 100 g of sunflower oil. I used unrefined aromatic oil.

Mix the salad again thoroughly and leave for 2-3 hours to infuse and let the juice flow.

Then lay out the ready-made salad "General" on the banks, lightly tamping. Pre-wash glass jars well with soda and sterilize for several minutes in the oven.

Pour warm water into the pan, lower the jars covered with tin lids, and sterilize half-liter jars for 20 minutes, liter jars for 30 minutes. In winter, your family will enjoy this excellent salad.

Bon appetit everyone!