The unusual preparations for the winter collected here will be useful to many housewives who are already tired of proven classic recipes, according to which they annually make canning for the future. Nowadays, there are a lot of such original recipes for winter preparations that can surprise with an unusual taste, non-standard combinations. Saving a piece of delicious summer in a jar is easy, but making it original is cool! How to make canned blanks from such familiar, familiar ingredients at home, achieving unusual taste? Read the step-by-step recipes with photos or videos collected here and embody unusually bold ideas, experiment with familiar products in your kitchen!

The best recipes with photos

The last notes

If you use this original recipe for harvesting, you can eat fresh currants all winter and, even in spring, if left. The highlight of this old recipe is that blackcurrants will retain all their beneficial properties thanks to the phytocides coming from horseradish. Horseradish acts as a preservative.

It is hard to imagine a family menu in the winter season without delicious canned salads. Despite the fact that many consider salads for the winter to be a relic of the Soviet past, canning salads for the winter from summer vegetables is still one of the best, inexpensive and reliable ways to prepare for the winter. Various modern salad recipes for the winter in jars allow you to prepare almost any salad for the winter without much hassle. In terms of canning, modern housewives are much more fortunate than our mothers and grandmothers.

After all, we have electric meat grinders, blenders, multicookers and ... salads for the winter - the most delicious recipes with photos. It is thanks to detailed recipes with step-by-step photos that the preservation of salads for the winter from vegetables ceases to be a complicated sacrament of conservation, the science of which is given to comprehend only by the elite. Vegetable salads for the winter - simple and tasty recipes with photos are available to both a novice hostess and an advanced conservation guru.

If you share my love for salads for the winter, I bring to your attention recipes for delicious salads for the winter and delicious snacks for the winter from vegetables - favorite and time-tested preparations that I have been using for more than one year. If you need delicious salads for the winter - you will lick your fingers with recipes, then you have come to the right page. Almost all of the salad recipes for the winter presented below are without sterilization, which greatly simplifies the entire process of preserving salads as a whole.

And what delicious salads do you prepare for the winter? Traditionally, I ask you to share your winter salad recipes in the comments, because your experience in canning may be useful and interesting to other site visitors.

Vegetable salad for the winter "Paramonikha"

Zucchini salad for the winter with rice

I suggest you try to cook a delicious zucchini salad for the winter with rice. It turns out a hearty and juicy appetizer of zucchini, which can be served cold as a salad, or warmed up, and then you get a full-fledged lean stew with summer vegetables. Looking ahead, I will say that this winter zucchini salad with rice is being prepared without sterilization, from simple and affordable ingredients. You can see how to cook zucchini salad for the winter with rice.

Salad "Hunter" for the winter

A friend shared with me the recipe for the “Hunter” salad, and a very long time ago. Once I tried this preservation while visiting her, and I really liked it. So this blank appears in my pantry for a year and disappears very quickly with the onset of cold weather, when it's time to stock up for the winter. Preparing a "Hunter" salad for the winter with cabbage, tomatoes, cucumbers, onions, carrots and bell peppers - as you can see, the list of ingredients is impressive. But that's what apparently makes it so tasty and interesting. See how to cook.

Zucchini salad with mayonnaise for the winter

I sampled a couple of jars of zucchini salad with carrots and mayonnaise for the winter last year. And I didn’t regret it at all: it turned out to be a surprisingly tasty salad, tender and fragrant. Both zucchini and carrots remain slightly crispy and juicy after canning. And mayonnaise perfectly complements all the ingredients. Recipe with photo.

Zucchini salad for the winter with cabbage, tomatoes and carrots

Cooking zucchini salad for the winter with cabbage without sterilization. This vegetable appetizer has long been a success in my family and traditionally takes one of the places of honor on the table. Cooking it is simple and fast. It is enough to chop all the vegetables, stew them together, put them in sterilized jars and roll them up using a special machine. See how to cook.

Garlic and pepper add a special piquancy to this cucumber salad for the winter, it is these spices that make cucumbers so tasty! I also like in this recipe that this is a cucumber salad for the winter in slices, and not in circles, for example. With such a large cut, cucumbers have a brighter, richer taste and look very appetizing. How to cook cucumber salad for the winter "Piquant", you can see.

Delicious eggplant sauté for the winter

If you like simple and not troublesome eggplant recipes for the winter, then my today's eggplant sauté recipe for the winter deserves your attention. Preserving sauteed blue ones for the winter will not take you much time, since the portion is small. And the result will certainly please you: eggplant sauté for the winter turns out to be very tasty, juicy, and will certainly decorate your home menu in winter. In addition, we will cook eggplant sauté for the winter without sterilization, which makes the recipe for sautéed blue ones for the winter even more interesting and attractive. Recipe with photo.

Barley salad for the winter

As a rule, we make preparations from vegetables, but this time I want to offer you a more satisfying option - barley salad for the winter. It turns out a universal dish - here you have porridge, here you have vegetables, you opened a jar in winter - and a nutritious and tasty dish is ready. It will be especially appreciated by those who fast. Well, the rest, I'm sure, will be happy to find this salad used as a side dish for meat dishes. See recipe with photo.

Zucchini salad for the winter with carrots and onions

Looking for a new zucchini salad for the winter? Be sure to check out the zucchini salad for the winter with carrots and onions. It has a fairly simple recipe, inexpensive ingredients, but excellent taste and a very presentable appearance. How to cook zucchini salad for the winter with carrots and onions, you can see.

Bell pepper lecho for the winter with beans

Various blanks of pepper for the winter occupy a special place in my culinary notebook. And today I want to introduce you to one of my favorite winter pepper recipes. I am sure fans of pepper lecho for the winter will like this recipe. We will cook not just a classic lecho with bell pepper, but a lecho with beans. With all responsibility I promise you that this recipe for lecho from bell pepper for the winter - you will lick your fingers! How to cook lecho from bell peppers with beans, look.

Salad for the winter of vegetables "Vegetable Caprice"

Lecho with rice for the winter

How to cook lecho with rice for the winter, you can see.

Georgian cucumbers: a delicious and spicy salad for the winter

How to cook cucumbers in Georgian for the winter, you can see.

You can see how to cook the famous Ankle Bens zucchini salad for the winter.

Salad for the winter from vegetables "Freshness"

This homemade preparation has many advantages. Firstly, this salad turns out to be very beautiful - bright, appetizing. Secondly, it is really tasty - all the ingredients in it are perfectly combined with each other. Thirdly, the recipe for such a vegetable salad for the winter is quite easy and does not require tedious sterilization. How to cook a delicious salad for the winter from vegetables "Freshness", I wrote.

Lecho from cucumbers for the winter (without sterilization)

How to cook cucumber lecho for the winter, you can see.

Eggplant salad for the winter "September"

There are many names for this salad, someone calls it sauté, someone calls it caviar, but I got it called "September". It is in September that you can buy the freshest and most delicious eggplants, fragrant peppers and ripe homemade tomatoes. …

Zucchini salad for the winter in Korean

Very tasty and spicy zucchini salad for the winter. If you do, you won't regret it! Recipe with step by step photos.

Cucumber and bell pepper salad for the winter

One of my favorite salads for the winter is cucumber and bell pepper. He is amazing: bright, beautiful, very elegant. Such a salad will look great on the festive table and will always help you out on weekdays. And cooking it is easy and simple. …

Salad for the winter from vegetables "Summer Miracle"

I want to tell you how to cook a salad for the winter from vegetables with cabbage. This is a very tasty preparation, because it contains a large number of vegetables. Here you will find juicy tomatoes, and bell peppers, and onions, and cabbage, and cucumbers ... We usually cook fresh salad from them in the summer, but in the winter it will be possible to open such a preservation. Recipe with photo see

Green tomato salad for the winter "Vkusnota"

I am very glad that my website and pantry have replenished with another delicious salad for the winter. When I made a salad for the first time, I ate half of the portion the next day, and I had to urgently buy food for a new batch of salad. The recipe for green tomato salad for the winter "Vkusnota", you can see .

Korean carrots for the winter

According to this recipe, Korean-style carrots are obtained as fresh, slightly hard and crispy. If you do not want to preserve it, you can simply store the salad in the refrigerator for 7-10 days. …

Eggplant salad for the winter "Kuban"

Easy to prepare and very tasty salad of your favorite eggplant for the winter. If you are just starting to preserve, then this salad recipe is what you need! …

Salad of green tomatoes for the winter "Colors of autumn"

If you have never cooked a salad of green tomatoes, urgently correct yourself! This type of preparation is one of the most favorite in my family, and jars of salad, as a rule, end before the New Year. ….

Eggplant salad for the winter "Ten"

Salad "Ten" is my mother's favorite winter vegetable salad. I also fell in love with this salad for simple proportions - you need to take 10 pieces of all vegetables. Preparing is very simple, and the taste will delight all winter. Who has not tried, I advise you to cook. …

Salad with eggplant and beans for the winter "Special"

Every year, without fail, I close several jars of eggplant salad with beans for the winter. In addition to being a very tasty preservation, it is also very satisfying, so it can serve not only as an appetizer or addition to meat, but also act as an independent dish. This will be especially true for those who fast: they will definitely like such blue ones with beans for the winter. How to cook a delicious salad with eggplant and beans for the winter "Special" can be viewed

Zucchini salad for the winter "Teschin tongue"

If you don’t want to bother with slicing zucchini into slices, as required by the original recipe for the appetizer “Teschin tongue from zucchini for the winter”, then I recommend paying attention to its simplified version and cooking everything in the form of a salad. …

Salads for the winter: the most delicious recipes with photos

Preservation is the best way to keep vegetables and fruits fresh, as if they were fresh from the garden. You can close solo products, but it is most convenient to make a variety of snacks for the winter; We just offer the most delicious recipes with photos. They are also the simplest, as a result you will get full-fledged vegetable dishes that can be eaten directly from the jar or added to soups, borscht, stews.

You need to prepare such twists in the summer and early autumn, when the main vegetables are within walking distance. And then only your imagination: mix your favorite spices, spicy herbs to prepare a hot adjika-like mixture, or add honey for sweetness.

Recipes for spicy snacks for the winter

Such a dish should be served as a separate dish, especially when chili peppers are involved in the preparation. If you want to make a more spicy snack, then reduce the amount of vegetables. To get a balanced meal, take bell pepper and sugar as a basis.

Ingredients

Servings: - + 14

• capsicum 300 g
• carrot 300 g
• beet 300 g
• vinegar 9% 500 ml
• sugar 7 art. l.

per serving

Calories: 45 kcal

Proteins: 0.9 g

Fats: 0 g

Carbohydrates: 10.3 g

20 minutes. Video recipe Print

We clean the root crops, wash them and cut them into small sticks that will look organic with chili.

The pepper itself is better to use different colors (green and red). We wash it, shorten the tails and make a neat incision next to the stem so that the vegetables marinate faster.

Put all the ingredients in a jar, making sure that the amount is balanced.

Pour in vinegar, pour sugar.

The jar must be closed with a plastic lid and left overnight in the refrigerator. During this period, our appetizer will be properly marinated, and the vegetables will absorb the vinegar.

After a day, add vinegar and this time we are already rolling it up completely.

Banks must be transferred either to the basement or to the cellar, where, under proper storage conditions, they will stand for 1-2 years. For seaming, it is not at all necessary to sterilize the containers; in this case, vinegar serves as a natural preservative.

Such an appetizer can be eaten just like that, because the peppers will give off most of the bitterness to the rest of the vegetables and the marinade, but many housewives prefer to use preservation for further culinary research.

Snack salad for the winter

Vegetables cooked according to this recipe are not subjected to heat treatment, which means that they retain all the useful vitamins. The classic version contains cabbage, carrots, onions and sweet peppers. It turns out colorful, as in the photo. But you can add your favorite vegetables if you like.




Together, such a set of products will become an excellent defender during the period of winter and spring beriberi. A similar salad can be served before the main course to whet the appetite, as well as added to soups and borscht.

Cooking time: 20 minutes

Servings: 88

The energy value

• proteins - 1.5 g;
• fats - 2.8 g;
• carbohydrates - 8.5 g;
• calorie content - 65.6 kcal.

Ingredients

• Bulgarian pepper - 1 kg;
• cabbage - 5 kg;
• carrots - 1 kg;
• onion - 1 kg;
• vinegar 9% - 250 ml;
• sunflower oil - 250 ml;
• sugar - 250 g;
• salt - 5 tbsp. l.

Step by step cooking

1. We clean and wash vegetables. We cut the onion into feathers, grate the carrots for Korean, but you can also use a regular large one.
2. Finely chop the cabbage as for sauerkraut, cut the pepper in thickness in the same way as onions.
3. Carefully knead the cabbage with your hands until it gives juice.
4. We mix all the vegetables in one large container, add sugar, salt, vinegar and oil.
5. If we are going to close the snack for the winter, then we pre-wash the jars and sterilize them.
6. We put the whole mass in a container, carefully tamp. We close the plastic lid and hide in the refrigerator for several hours.
7. Then we preserve our salad and send it to the cellar until winter.

Advice: people who do not like vinegar can boil a marinade based on water, sugar and salt with a pinch of citric acid. This is the same natural preservative as vinegar, so the blanks will not deteriorate.

Thanks to sterilization and acid, such a twist will last 1-2 years at low temperatures. We advise you to prepare several cans at once in order to enjoy the whole vitamin complex in the cold. Bon Appetit!

Armenian snack for the winter

A similar recipe is popular in many countries, since the dish looks very elegant, and you can serve such an appetizer as a separate guest of the table, it is so tasty and unusual. The Armenian recipe includes affordable vegetables and marinade, which is prepared in a few minutes. Even a beginner can cope with such a recipe, so stock up on a fragrant snack, which can be safely called both Greek and Russian.

Cooking time: 30 minutes

Servings: 45

The energy value

• proteins - 1.1 g;
• fats - 5.6 g;
• carbohydrates - 7.1 g;
• calorie content - 83.1 kcal.

Ingredients

• Bulgarian pepper - 500 g;
• tomatoes - 1 kg;
• carrots - 200 g;
• onion - 500 g;
• eggplant - 750 g;
• zucchini - 750 g;
• garlic - 1 head;
• vinegar 9% - 1 tbsp. l.;
• sunflower oil - 250 ml;
• water - 250 ml;
• chili pepper - 1 pc.;
• parsley or dill - 1 bunch;
• sugar - 4 tbsp. l.;
• salt - 1 tbsp. l.

Step by step cooking

1. First, we deal with the brine: in a large saucepan, mix water, oil, sugar, salt and vinegar and put on medium heat. While it boils, prepare the vegetables.
2. We clean them and cut them into identical cubes, as in Olivier.
3. When the brine boils, pour all the vegetables into a saucepan and simmer over low heat under a closed lid for 1 hour.
4. In the process of cooking, we add finely chopped pepper, garlic and herbs to the total mass.
5. While the appetizer is being prepared, we sterilize the jars.
6. At the end, it would be useful to check our dish for salt and sugar in order to adjust the taste.
7. Pour the finished hot mass into containers and roll up. We turn the jars upside down with lids, wrap tightly and wait for cooling.

Delicious Armenian appetizer is ready! You can serve it immediately, having previously cooled, but it is best to leave the workpiece until winter to eat during beriberi. It is customary to eat such an appetizer with bread straight from the can, but many housewives add it as a dressing to borscht, as any dish becomes better with such a dish!

Advice: try adding cucumbers instead of zucchini, with them the taste will turn out a little different, but also very bright.

Snack from wild garlic for the winter

Ramson is a rare guest in summer cottages, but if you plant such a plant, you will be provided with vitamins A and C in winter. It has a slight garlic flavor, so it does not need additional spices.

Wild garlic is cooked in salt, marinade, mustard, various spices and garlic. Each housewife has her own inimitable recipe, so do not forget to collect a young plant in May-June to cook a dish according to this simple recipe, which was used by our grandmothers.

Cooking time: 20 minutes

Servings: 10

The energy value

• proteins - 2.3 g;
• fats - 0 g;
• carbohydrates - 6.3 g;
• calorie content - 34.6 kcal.

Ingredients

• wild garlic - 1 kg;
• salt - 3 tbsp. l.

Step by step cooking

1. Rinse the wild garlic stalks thoroughly in cold water and drain in a colander.
2. Twist the plant through a meat grinder and add salt to taste.
3. Pack a homogeneous mass in pre-sterilized jars and roll up.

In the open form, you can store a wild garlic snack in the refrigerator for 1-2 weeks, and a canned plant will safely stand for 1 year in a basement or cellar. It is customary to eat a similar snack with bread, add to pies or first courses.

Advice: if you want to save more of this useful plant for the winter, then try to freeze the twisted wild garlic in ice containers, and then pour it into one bag. Cubes can be added when stewing meat or thrown into soup, bon appetit!

Transcarpathian vegetable snack for the winter

The dish prepared according to this recipe is very reminiscent of the classic Hungarian lecho. The inhabitants of the Carpathians know a lot about spicy and hearty snacks that are nice to eat in winter, when the body spends a lot of energy just to keep warm, so it would be useful to make a few jars of such yummy.

Cooking time: 30 minutes

Servings: 24

The energy value

• proteins - 1.1 g;
• fats - 4.2 g;
• carbohydrates - 6.7 g;
• calorie content - 69.7 kcal.

Ingredients

• bell pepper - 1 kg;
• carrots - 400 g;
• onion - 300 g;
• tomatoes - 500 g;
• vinegar 9% - 50 ml;
• sunflower oil - 100 ml;
• chili pepper - 1 pc.;
• sugar - 2 tbsp. l.;
• salt - 2 tbsp. l.

Step by step cooking

1. Peel and wash the onion first, cut into half rings and fry in a deep frying pan or saucepan with oil.
2. At this time, we prepare the rest of the vegetables for stewing: we wash the pepper, remove the stalks and seeds, cut into small cubes.
3. We clean the carrots and three on a coarse grater.
4. Scald the tomatoes in boiling water, remove the skin and rub on a grater. They can be twisted in a meat grinder, so the peel will not be felt at all.
5. We add all the vegetables to the onion in a pan, pour spices and simmer over low heat under a closed lid for a quarter of an hour.
6. Add vinegar, leave on the stove for another 10 minutes.
7. At this time, we sterilize the jars.
8. We lay out the hot mass in containers and roll it up. Wrap in a blanket and wait for cooling.

Fragrant Transcarpathian appetizer is ready! It can be eaten immediately, but after cooling. Many chefs advise heating lecho in a pan with butter, mixing in 1-2 eggs and adding chopped sausage, you just lick your fingers!

Advice: to facilitate the process and save yourself from washing extra dishes, use a slow cooker for cooking.

Kuban snack for the winter

Such a preparation is done very quickly - if you cook it in the evening, then in the morning you can enjoy cold and fragrant food.

Cooking time: 30 minutes

Servings: 48

The energy value

• proteins - 0.7 g;
• fats - 0 g;
• carbohydrates - 7.2 g;
• calorie content - 31.7 kcal.

Ingredients

• eggplant - 2 kg;
• Bulgarian pepper - 1 kg;
• garlic - 4 cloves;
• tomatoes - 1 kg;
• vinegar 9% - 125 ml;
• water - 500 ml;
• parsley - 1 bunch;
• sugar - 125 g;
• salt - 2 tbsp. l.

Step by step cooking

1. Wash the eggplant, peel and cook until half cooked (5 minutes).
2. At this time, we take on other vegetables: we clean the pepper from seeds, partitions and stalks, cut into 8 parts and lightly fry until soft.
3. Using a slotted spoon, we take out the eggplants, cool a little, dry them with towels and cut into rings 1 cm wide.
4. Fry separately from peppers until golden brown.
5. Finely chop the garlic and herbs and mix in a separate bowl. This will be our powder.
6. In a tall bowl, combine the ingredients for the marinade: water, vinegar, sugar and salt. Other spices can be added to taste, such as pepper or basil. Many housewives recommend taking wine vinegar instead of regular vinegar to get a richer taste.
7. In a pre-sterilized jar, lay out layers of vegetables: alternate eggplants with herbs and peppers.
8. My tomatoes, cut into slices and spread last, sprinkle again with a mixture of garlic and herbs.
9. Pour the resulting mass with marinade and preserve.

If you want to enjoy this snack tomorrow, then use a regular high container instead of a jar. After 8 hours, the food will marinate. It must be served chilled.

A canned savory snack thanks to vinegar (you can take not only an ordinary table, but also rice) and sterilization will safely stand for 1-2 years in a basement or cellar. Be sure to prepare a few jars of this salad for the winter, as everything is usually eaten much earlier, bon appetit!

There are millions of snack recipes for the winter in the world, and each country has its own secrets of preserving vegetables, so that later you can pamper your body with useful vitamins. Along with horseradish spices and traditional pickles, fill your cellar with these colorful rolls from around the world. And if you want to see the process with your own eyes, watch the video.

Do not be too lazy to prepare salads and snacks for the winter, while vegetables are very cheap: during the period of lack of money and the lack of a fresh garden, you will always have a supply of food for yourself and treats for guests, which means you won’t have to rack your brains over what to cook.

To prepare salads for the winter, from a wide variety of products, our step-by-step recipes with photos will help you. Preparations for the winter are so tasty that your eaters will just lick their fingers. Among the options presented in the section, salads that can be prepared quickly without sterilization are especially popular. They can be easily prepared at home. Spicy salads of eggplant and paprika, or zucchini with fragrant garlic, the most delicious salads of green tomatoes or Korean cucumbers are suitable for a festive feast. Such simple homemade salad preparations for the future are a good help in winter, when there are few natural products and vitamins or you need to quickly set the table. In any case, a jar of delicious preservation, which is always at hand, is a good help. For canning, in recipes, experienced hostesses use vinegar, vegetable oil, tomato juice and mayonnaise. A vegetable salad successfully prepared for the winter will delight your household and diversify the menu!

The best salad recipes with photos

The last notes

Many culinary masterpieces have long gone beyond the traditional national cuisine. In any case, the Bulgarian lecho has earned the great love of our hostesses, and each of them has contributed to the recipe. Eggplant lecho is a perfect confirmation of this. This is one of the main preparations for the winter, and a rare housewife does not cook lecho, with the addition of "blue ones".

Ecology of consumption. Even in the 21st century, despite the constant lack of time, people visit each other. But if the guest is unexpected - what to treat him with? For an experienced hostess, such a problem simply does not exist.

Even in the 21st century, despite the constant lack of time, people visit each other. But if the guest is unexpected - what to treat him with? For an experienced hostess, such a problem simply does not exist. After all, she always has homemade preparations in stocks. And it is doubly pleasant to treat a guest with snacks from vegetables and fruits from your dacha.

1. Homemade zucchini caviar

You will need:

For 8 servings

• 1 kg zucchini

• 2 sweet peppers
• 500 g carrots
• 500 g onion
• 120 ml vegetable oil
• 1 kg tomatoes
• 4 garlic cloves
• 1 st. l. salt
• 2 tbsp. l. Sahara
• 2 tbsp. l. apple cider vinegar

Cooking:

1. Cut zucchini and sweet pepper into cubes. Grate the carrots on a fine grater, chop the onion. Dip the tomatoes in boiling water for 30 seconds, peel and finely chop.
2. Heat oil in a saucepan, fry zucchini. Add onion with carrots, pepper and fry, stirring, 10 minutes. Put tomatoes, garlic, passed through a press, and simmer for 10 minutes.
3. Grind the resulting mass in a blender. Add salt, sugar, vinegar and cook over low heat for 20 minutes with constant stirring. Arrange in banks and roll up.

2. Spicy Beetroot Appetizer

You will need:

• 4 kg beets
• 1 kg carrots

• 1 kg sweet yellow and green peppers
• 1 kg tomatoes
• 1 kg apples
• 10 heads of garlic
• 2 chili peppers
• 0.5 l vegetable oil
• 2-3 tbsp. l. Sahara
• 0.5 st. table vinegar
• salt to taste

Cooking:

1. Peel beets, carrots, apples and garlic. Grate beets, carrots and apples separately on a coarse grater, pass the garlic through a press. Peel sweet and bitter peppers from seeds, sweet cut into strips, bitter - chop. Scald tomatoes, peel, finely chop.
2. In a large saucepan, heat the vegetable oil, put the beets and carrots, fry for 15-20 minutes. Add tomatoes, sweet peppers, apples, salt, sugar, mix, simmer over low heat for 50 minutes.
3. Add garlic, hot pepper, simmer for another 15 minutes, at the end pour in vinegar, mix. Remove from fire.
4. Pour the hot mixture into sterilized jars, immediately roll up the lids, turn over, let cool.

Use as a dressing for soups, meat dishes or as a spicy snack.

3. Pickled garlic

You will need:

• 1 kg of garlic
• 0.5 kg beets

• 1 liter of water
• 100 ml apple cider vinegar
• 2 tbsp. l. Sahara
• 2 tbsp. l. salt
• dill, parsley to taste

Cooking:

1. Wash the beets, peel them, cut the flesh into thin slices. Garlic peel from the top husk, put for 2 minutes in a pot of boiling water. Drain in a colander, rinse with ice water.
2. Put the garlic in sterilized jars, alternating with slices of beets. Put some greens in each jar.
3. Make a marinade. Bring water to a boil, put salt, sugar, pour in vinegar. As it boils, immediately pour jars of garlic.
4. Banks roll up, turn over to cool.

4. Pickled carrots

You will need:

• 300 g carrots
• 4 garlic cloves

• green hot pepper to taste
• greens to taste

For marinade in 1 liter of water:

• 0.5 st. table vinegar
• 2 tbsp. l. Sahara
• 1 st. l. salt
• 200 g vegetable oil

Cooking:

1. Peel the garlic. Wash greens, cut. Peel the carrots, wash and cut into slices about 1 cm thick, dip in boiling water for 5 minutes, remove, dry. Wash hot peppers well.
2. Prepare marinade. Boil water, add oil, salt, sugar, bring to a boil, remove from heat, add vinegar.
3. Put carrots in clean jars, shifting with peppers and garlic cloves. Pour carrots in jars with hot marinade, put to sterilize in a container of boiling water for 15 minutes. Then take out, tighten with sterilized lids, turn over and leave to cool completely.

5. Pickled cauliflower

You will need:

• 1 kg cauliflower
• 4 red sweet peppers

• 4 green sweet peppers
• 50 g parsley
• 0.5 l water
• 80 g salt
• 1.3 tsp vinegar essence in a 1 liter jar

Cooking:

1. Wash the cabbage well and divide into inflorescences. Wash peppers, remove seeds and stalks. Cut the pulp of peppers into rings. Wash parsley and chop.
2. Place vegetables and herbs in 1 liter jars in layers, tamping. Put salt, completely pour boiling water. Cover jars with lids and sterilize for 25 minutes. Pour in the vinegar. Top up with boiling water to the brim. Banks roll up and turn over to cool.

6. Zucchini caviar

You will need:

• 0.5 kg zucchini
• 300 g tomatoes

• 200 g carrots
• salt, sugar
• ground black pepper to taste

Cooking:

1. Wash the zucchini, cut into circles and fry in vegetable oil, then cool and roll through a meat grinder. Peel onions, wash carrots. Scald the tomatoes, remove the skin. Scroll everything through a meat grinder.
2. Combine all ingredients and mix well, add salt, sugar, pepper. Bring to a boil, put in sterilized jars with a volume of 0.5 liters. Sterilize jars for 1 hour. Roll up and turn over to cool.

7. Fried zucchini

Can be topped with vegetable broth

You will need:

• small zucchini

• vegetable oil for frying

For brine per 1 liter jar:

• 2 tsp salt

• 2 tbsp. l. Sahara
• 1 st. l. table vinegar
• 2 garlic cloves

Cooking:

1. Wash the zucchini, cut into slices or circles and fry in vegetable oil. Peel and mince the garlic.
2. Fill a sterilized jar halfway with zucchini. Put salt, sugar, chopped garlic, pour vinegar. Put in the remaining zucchini.
3. Pour boiling water, roll up, turn over to cool. Store in a cool place.

8. Canned zucchini

You will need:

• 7 kg zucchini
• 1 st. table vinegar

• 1 st. Sahara
• 0.5 l vegetable oil
• 4 tbsp. boiled water
• 4 tbsp. l salt
• garlic
• black peppercorns
• bay leaf to taste

Cooking:

1. Wash the zucchini, dry, cut into slices, put in a saucepan, pour boiled water, add all the other ingredients. Bring to a boil and cook for 10 minutes.
2. Arrange the zucchini in pre-prepared jars, pour over the brine and roll up the lids. Turn over and leave to cool.

9. Soaked apples

You will need:

• 3-4 kg apples

For pouring into 10 liters of water:

• 120 g sugar
• 120 g salt

Cooking:

1. Prepare 3 liter jars, pour boiling water over them and dry well.
2. Prepare filling. Boil water, add salt, sugar, bring to a boil and cool slightly.
3. Fill the jars with prepared apples, pour over the filling, close with plastic lids and leave at room temperature for 1 day, then store in a cool place.

10. Soaked apples with honey

You will need:

• 4 kg green apples
• 200 g honey
• 1 liter of water
• 1 l apple juice

Cooking:

1. Wash apples, dry. Place in a bowl with the stalks up. Bring water to a boil and cool.
2. Dilute honey in cooled water, pour in apple juice and stir well. Pour over apples. Cover the pan with apples with a clean cloth, put a small board on top, and a load on it. Store in a cool place. Apples will be ready in a month. published