Salad "Paramonikha" with a very tasty marinade

Paramonika salad for the winter

Paramonikha salad for the winter is a special preparation. It retains all the flavors of summer. When properly prepared, this pickled salad retains all the flavors, delicate structure and excellent juiciness. It is prepared for the winter along with pickled cucumbers and tomatoes and used as a salad in addition to daily dishes during the cold season.

It is difficult to say where such a sonorous name came from. It can be assumed that this was the name given to the hostess who treated her guests to such a dish. Note that in Slavic cuisine there are analogues of this interesting salad. It is made from tomatoes, onions and carrots, some recipes include pepper, and it tastes amazing with a slight aftertaste of the sweetish marinade. Many people think that without pepper you don’t get the same taste, but we don’t agree with that. The paramonic is beautiful.

This recipe will definitely stay in your notebook, as it is great for a holiday table, as an appetizer for alcoholic drinks, or for the everyday menu. Note that the most delicious dish is obtained if the recipe is followed. You can take one of the suggested ones.

Cooking tip! Paramonika is one of the best sweet and sour salads. It is appreciated by chefs from many countries and added to the menu of Russian and Slavic cuisine.

Paramonikha salad - basic recipe

This recipe is a classic. It contains all the ingredients in one part, the tomatoes are placed in double volume:

Ingredients:

Sweet pepper – 1 kg;
Carrots – 1 kg;
Onions – 1 kg;
Tomatoes – 2 kg;
300 g vegetable oil;
300 g sugar;
2 tbsp. l. salt;
A pinch of black pepper;
100 g vinegar (9% table).

Preparation:

All ingredients are chopped, mixed, mixed with the marinade (the marinade must be heated to dissolve the sugar and add vinegar). The workpiece is placed in sterilized jars. Pasteurize for 15-20 minutes. Roll up the lids.

This recipe is used in cases where you have a tomato deficiency. At the same time, try to choose juicy sweet and sour varieties. The delicate texture of the salad will depend on the pulp.

Ingredients:

Sweet pepper – 1 kg;
Carrots – 1 kg;
Onions – 1 kg;
Tomatoes – 1 kg;
300 g vegetable oil;
300 g sugar;
2 tbsp. l. salt;
A pinch of black pepper;
100 g vinegar (9% table).

Preparation:

The ingredients are chopped, the skins are first removed from large tomatoes. Lightly boiling the vegetable mixture will help improve the quality of the product if long-term preservation is necessary.

Cooking tip! Some housewives prepare this option for seasoning fish and chicken, combining a high-quality semi-finished product with a ready-made dish for consumption. For a colorful salad for the holidays, it is recommended to use green peppers.

Paramonika tomato salad

The amount of ingredients included in the salad may vary, but you should not experiment with a large volume of the canning mixture, but use only reliable recipes, preparing in small portions. We offer you another one, it is somewhat reminiscent of squash caviar. Thanks to them, you can reduce the volume of tomatoes included in the recipe.

Ingredients:

Sweet pepper – 1 kg;
Carrots – 1 kg;
Onions – 1 kg;
Tomatoes – 1 kg;
Zucchini – 1 kg;
300 g vegetable oil;
300 g sugar;
2 tbsp. l. salt;
A pinch of black pepper;
Greenery;
100 g vinegar (9% table).

Preparation:

This recipe is prepared in a similar way; you can experiment with cutting vegetables. In practice, some housewives pre-boil the mixture. This is also possible, but the taste will be different. This type of salad is more suitable as a semi-finished marinade. You can try both recipes, but pasteurizing the jars for 20 minutes preserves the vitamins better.

Paramonika salad without carrots

This recipe is called a classic by many due to the small amount of ingredients. Without carrots, it turns out very tasty, but the natural sweetness is lost, so for this recipe it is important to choose ripe sugar tomatoes.

Ingredients:

Sweet pepper – 1 kg;
Onions – 1 kg;
Tomatoes – 2 kg;
300 g vegetable oil;
300 g sugar;
2 tbsp. l. salt;
a pinch of black pepper;
100 g vinegar (9% table).

Preparation:

Chop the vegetables and mix. Pour the cold marinade over the mixture. Place further into jars and sterilize.

Paramonikha salad – summer

This dish differs from the others in that it can be prepared in the summer for the everyday menu and additionally sealed in jars. It goes especially well with fish and boiled fresh new potatoes.

Ingredients:

Sweet pepper – 0.5 kg;
Carrots – 0.5 kg;
Onions – 1 kg;
Pepper – 0.5 kg;
Zucchini (cucumbers) – 0.5 kg;
300 g vegetable oil;
150 g sugar;
1.5 tbsp. l. salt;
a pinch of black pepper;
greens - a mixture of basil, parsley, dill and others;
60 g vinegar (9% table).

Preparation:

Cut, pour warm marinade over the salad. Sterilize the jars for a few minutes, then this summer preparation will help you out more than once in the summer.

Paramonika - the most profitable recipe (secrets of the old salad)

Many housewives love Paramonikha salad for its budget-friendly composition. It can be prepared literally from “waste” products. This recipe has been “suffered” for years, so it will definitely work.

Ingredients:

Tomatoes – 3 kg;
Carrots – 1 kg;
Pepper – 1 kg;
Onion – 1 kg;
Vegetable oil – 300 g;
Salt – 100 g;
Sugar – 300 g;
Vinegar – 200 g.

Preparation:

All vegetables except tomatoes can be chopped in a food processor. The tomatoes must first be scalded, peeled, then cut and added to the mixture. Bring the mixture to a boil and cook on the timer for 25 minutes. Place the mixture in pre-sterilized jars and roll up. Keep it upside down under a warm pillow for about 1 day.

Danube salad is a regional variation of Paramonikhi salad. This salad has a lot going for it. First of all, adding cucumbers and cabbage. The result is a good salad addition to the side dish. The advantage of this salad is the minimal amount of vinegar.

Ingredients:

Tomatoes – 2 kg;
Cabbage – 1 kg;
Cucumbers – 1 kg;
Carrots – 1 kg;
Pepper – 1 kg;
Onion – 1 kg;
Garlic – 2 heads;
Parsley - a bunch;
Dill - bunch
Vegetable oil – 400 g;
Salt – 100 g;
Sugar – 250 g;
Vinegar – 2 tbsp. l.

Preparation:

The salad is chopped, mixed and cooked for 10 minutes from the moment it boils. The finished salad in jars is sterilized and rolled up. Cooling time and mode are standard.

This salad is a variation of “Paramonikha”; it is ideal, first of all, as a semi-finished product. The ingredients may vary; all small substandard ingredients are used for its preparation.

Ingredients:

Tomatoes – 3 kg;
Carrots – 1 kg;
Pepper – 1 kg;
Onion – 1 kg;
Vegetable oil – 200 g;
Salt – 125 g (5 tablespoons);
Sugar – 125 g;
Vinegar – 125 g.

Preparation:

Chop the vegetables, mix with sugar, salt and vinegar (without vegetable oil), stir. Next, the vegetable mixture is infused for 6-8 hours. The marinade time can be increased to 12-14 hours. Add 1 tbsp to the marinade. vegetable oil. Next, the mixture is boiled for no more than 15 minutes after boiling, sterilized and rolled into jars.

Many readers will be surprised to learn that the famous “Tourist's Breakfast” is a variation of the Paramonihi salad. The recipe differs only in the preparation and addition of rice to the dish.

Ingredients:

Tomatoes – 1.5 kg;
Carrots – 0.5 kg;
Pepper – 1 kg;
Onion – 0.5 kg;
Rice – 150 g;
Garlic – 1 head;
Black pepper powder - a pinch;
Vegetable oil – 200 g;
Salt – 1 tbsp;
Sugar – 100 g;
Vinegar – 50 ml.

Preparation:

The tomatoes are passed through a meat grinder, the vegetables are chopped, and the carrots are grated. Mix tomatoes with oil, bring to a boil, steam rice with boiling water for 10 minutes. Then add vegetables to the cauldron with tomatoes and oil, stir and bring to a boil. Once boiling, add rice, bring to a boil, reduce heat to low and simmer for 35 minutes. Seal in sterilized jars. 10 minutes before the end of cooking, add chopped garlic and pepper.

The peculiarity of this salad is its ease of preparation, especially suitable for beginners. It differs from the previous recipe in the order of preparation and the method of steaming and boiling vegetables. The proposed dish is distinguished by denser rice grains.

Ingredients:

Tomatoes – 1.5 kg;
Carrots – 0.5 kg;
Pepper – 1 kg;
Onion – 0.5 kg;
Washed rice – 0.5 tbsp.;
Garlic – 1 head;
Black pepper powder - a pinch;
Vegetable oil – 125 g;
Salt – 1 tbsp. with a slide;
Sugar – 100 g;
Vinegar - 1 tsp. into each jar at the time of filling.

Preparation:

Mix the vegetables, bring to a boil over low heat, the mixture will give juice. Boil for 30 minutes. Add rice, simmer for 40 minutes. Fill sterilized jars and seal.

Are you surprised by Russian borscht, which is distinguished by replacing tomatoes with beets? Then Paramonikha won’t be confused by having beets instead of tomatoes. However, you will need tomato juice. We're talking about a Korean spicy salad that's a great way to increase your appetite in the winter. An ideal recipe for residents of the Russian north. You can buy all the ingredients cheaply at the supermarket.

Ingredients:

Beetroot – 1 kg;
Carrots – 1 kg;
Pepper – 0.5 kg;
Onion – 0.5 kg;
Washed rice – 0.5 tbsp.;
Garlic – 2 heads;
Fresh bitter pepper – 1 pc.;
Peppercorns – 5 pcs.;
Tomato juice – 800 ml;
Vegetable oil – 125 g;
Salt – 1 tbsp;
Sugar – 125 g;
Vinegar – 125 g.

Preparation:

Prepare a marinade from tomato juice, grind chili pepper and sweet pepper, add to boiling tomato juice. Cook for 15-20 minutes. After boiling, add sugar, salt, oil and vinegar. Grate the beets and carrots, place in a saucepan and stir, boil for 30 minutes. Finally, add the garlic and cook for 5-10 minutes. Close in prepared jars.

The Globus salad contains almost the same ingredients as Paramonika, so we decided to include it in our review. It contains less carrots, so it can be called pepper-tomato. It can also be called lecho from Paramonikha, since the pepper is cut into slices.

Ingredients:

Tomatoes – 2 kg;
Carrots – 1 kg;
Pepper – 2 kg;
Onion – 0.5 kg;
Rice – 150 g;
Garlic – 2 heads;
Black pepper powder - a pinch;
Vegetable oil – 200 g;
Salt – 2.5 tbsp;
Sugar – 200-250 g;
Vinegar – 100 ml.

Preparation:

Grind the vegetables, cut the pepper into strips, lightly boil the carrots and grate them. Mix, simmer for 35 minutes, adding garlic at the end, simmer with the salad for 2 minutes. Place in jars and close.

A similar recipe, very reminiscent of Paramonikha and lecho, but with fresh carrots, which are not stewed during the cooking process.

Ingredients:

Tomato juice from fresh tomatoes – 2 l;
Pepper – 5 kg;
Carrots – 2.5 kg;
Spices as desired;
Vegetable oil – 500 g;
Salt – 50-70 g;
Sugar – 200 g;
Vinegar – 200 g.

Preparation:

Grate the carrots, cut the peppers into strips, place in a large cooking container, first pour in the tomato juice and ingredients (salt, sugar, oil, vinegar). Bring to a boil under the lid, stir. Boil for 40 minutes, close in sterilized jars. No additional heat treatment is required.

This recipe is a version of canning carrots with peppers in a tomato, but the preparation is different. First of all, it is not cut, but only cleaned. Another point is the source of the recipe. Above we have given the recipe for “Globe” - this is not a comparative name, but a copy of a vegetable salad produced in the Hungarian 60s. This recipe is also their recipe.

Ingredients:

Tomatoes – 5 kg;
Carrots – 2 kg;
Peppers for stuffing peppers – 2.5 kg;
Whole pepper for stuffing – 1.5 kg;
Onion – 2 kg;
Rice – 150 g;
Hot pepper – 1 pod;
Vegetable oil – 250 g;
Salt – 220 g;
Sugar –250 g;
Wine vinegar – 250 ml.

Preparation:

Cut the onions, carrots and peppers into cubes for the filling. Pour oil into a pan and let it heat, add carrots and onions and simmer. Heat whole peeled peppers in water in a frying pan with a lid and simmer for 5 minutes. Pour chopped pepper into the prepared onions and carrots. Simmer everything together over medium heat for 15 minutes.

Chop the tomatoes, add salt, vinegar, heat and bring to a boil. Stuff the peppers with the filling, put them in jars, add juice, transfer the remaining vegetable mixture into jars, and sterilize for 40 minutes. You can mix the juice with a mixture of vegetables and simmer. Peppers are stuffed with the mixture without juice, placed in jars, and filled with juice. Sterilize for 40 minutes.

Cooking tip! As an exotic “Thai” option: you can not peel the sweet pepper, but stick a bitter pod into it.

The difference in the recipe is that it contains more pepper than carrots and tomatoes. This dish is called an appetizer, of course, to go with strong drinks. Only 4 half-liter jars.

Ingredients:

Peppers for stuffing peppers – 10 pcs.;
Tomatoes – 5 pcs.;
Carrots – 5 pcs.;
Onion – 3 pcs.;
Rice – 150 g;
Black pepper - dessert spoon;
Hot pepper – 2 pods;
Vegetable oil – 100 g;
Salt – 2 tbsp;
Sugar – 4 tbsp. G;
Wine vinegar – 50 ml.

Preparation:

Fry the chopped onion in half the vegetable oil until golden brown. In a large saucepan, mix chopped peppers, grated carrots, diced tomatoes, chopped hot peppers, and onions. Add sugar, butter, salt, vinegar. Stir, let it boil and simmer for 10 minutes. Sterilize in jars by filling with lettuce, compacting and adding a sufficient amount of marinade. See the video for the sterilization method.

The following recipes will help you stock up on preserves for the winter at minimal cost. Believe me, it is very tasty and healthy. This way you not only save a lot, but also diversify your daily table with delicious food at minimal cost.

The editors recommend:

www.salatyday.ru

Paramonikha salad - basic recipe

This recipe is a classic. It contains all the ingredients in one part, the tomatoes are placed in double volume:

Ingredients:

Sweet pepper – 1 kg;
Carrots – 1 kg;
Onions – 1 kg;
Tomatoes – 2 kg;
300 g vegetable oil;
300 g sugar;
2 tbsp. l. salt;
A pinch of black pepper;
100 g vinegar (9% table).

Preparation:

Delicious “Paramonikha” salad for the winter

The delicious sweet and sour salad Paramonikha will serve as an excellent addition to potatoes or pasta in winter.

Ingredients: zucchini - 500 g, tomatoes - 500 g, bell peppers - 500 g, onions - 500 g, carrots - 500 g, salt - 1 tbsp, sugar - 200 g, table vinegar 9% - 1/4 cup , vegetable oil - 150 ml.

Cooking time: 40 minutes, 4 servings.

Steps

1. Prepare the necessary vegetables and spices for the winter salad according to the recipe. After thoroughly washing the vegetables with a soft brush so that no dirt remains on them, dry them. Cut the fruits into thin circles. Now it’s easy to cut the circles into bars.

2. Next we take carrots. Wash carrot roots as thoroughly as zucchini. We peel clean root vegetables and chop them on a grater. To make the salad beautiful, we chop the carrots on a grater for Korean salads. We try to ensure that the straw from under the grater does not come out too long.

3. Wash the bell pepper pods. Then, after cutting the fruits, we shake out the seeds from them. Cut the pepper into strips.

4. Finally, it was the turn of the tomatoes. We take tomatoes that are dense enough so that their slices remain intact as much as possible.

5. Add the last chopped vegetables to the total mass. Add salt, sugar and vegetable oil according to the recipe to the bowl with chopped vegetables.

6. Mix all ingredients.

7. Place the salad in a cooking vessel on the fire. Stirring, bring to a boil. The fire under the bowl with the salad should be low so that the vegetables have time to release their juice. From the moment it boils, keep the salad at a low simmer for 15 minutes.

8. At this time, wash the salad container with water and soda, rinse and sterilize. After boiling the vegetables for 15 minutes, add vinegar. Let the salad boil a little and immediately put the salad into the jars. Seat tightly with sterilized lids. Turn the jars upside down and cover them with a blanket for a day. We put the cooled jars of Paramonikha salad in the pantry. It is advisable to store canned food without sterilization in a cool place.

9. As you can see, the Paramonikha salad is prepared very simply, from ordinary summer vegetables. Despite this, the salad turns out incredibly tasty. Try making it for the winter, you won’t regret it.

Did you like the recipe? Give it a thumbs up!

zen.yandex.ru

“Danube” salad: assorted vegetables – folk fantasies on the theme of Paramonika

Ingredients:

Tomatoes – 2 kg;
Cabbage – 1 kg;
Cucumbers – 1 kg;
Carrots – 1 kg;
Pepper – 1 kg;
Onion – 1 kg;
Garlic – 2 heads;
Parsley - a bunch;
Dill - bunch
Vegetable oil – 400 g;
Salt – 100 g;
Sugar – 250 g;
Vinegar – 2 tbsp. l.

Preparation:

The salad is chopped, mixed and cooked for 10 minutes from the moment it boils. The finished salad in jars is sterilized and rolled up. Cooling time and mode are standard.

Salad "Paramonikha" for the winter

It is difficult to count the number of recipes for vegetable snacks that housewives can preserve for future use. But every housewife should have a recipe for one of them in her cookbook, as it is universal: suitable for any dish, delicious cold or hot, prepared easily and quickly from the most available ingredients. This is the “Paramonikha” salad, which many people make for the winter without even knowing its name.

Cooking tips

Everyone will appreciate the “Paramonikha” salad if you prepare it correctly. Indeed, in this case it turns out tender and juicy, moderately spicy, with a slight sourness. And if the technology is followed, this snack will be stored all winter, if only you have the patience to stretch it out for a long time, without destroying the reserves of “Paramonikha” in the first months.

The secret of the universal taste of the salad is in the simplicity of its composition, so there is no need to show wild imagination by adding other ingredients to the recipe: it will be a different salad, although perhaps also tasty. The only thing you can do on your own is to reduce or increase the amount of pepper to make the appetizer as spicy as you like.
Products for preparing “Paramonihi” must be taken fresh. Vegetables that have rotted or wilted cannot be used to make a tasty snack, no matter how hard you try. In addition, it will stand worse.
The appearance of the salad is determined not only by the ratio of its ingredients, but also by how they are cut. By following the recommended methods of chopping food, you can be sure that the “Paramonikha” salad will be truly appetizing and beautiful.
Heat treatment is very important when creating reserves for the winter. Therefore, when making the Paramonika salad for the winter, you will have to cook it. It does not contain products that lose many beneficial properties during heat treatment, so you should not avoid it. However, there is no need to exceed the cooking time for the snack, since the longer you keep it on the stove, the more the tomatoes will boil and lose their shape. Moreover, this will not add any benefit to the snack. If you plan to eat the salad in the next month, you can not cook it at all, but sterilize it in a jar for 10–20 minutes, close it with a nylon lid and put it in the refrigerator as soon as the jar has cooled down.
It will be good to keep the Paramonikha salad at room temperature in winter only if sanitary requirements were met during its preparation, the jars for it were sterilized, and the lids were boiled.
After twisting the jar of salad, you need to turn it over and cover it with a blanket. Cooling in such conditions, the salad is additionally preserved, which ensures its better preservation.

“Paramonikha” salad for the winter: a classic recipe without cooking

If you don’t have the opportunity to prepare a lot of vegetable salads for the winter, but still want to finish off a couple of appetizers, pay attention to the “Paramonikha” salad. It contains all the main seasonal vegetables, and the taste of this snack is so balanced that almost everyone likes it. In addition, it is difficult to find canned food that looks as bright and appetizing, awakening memories of sunny summer days. It is no coincidence that almost all experienced housewives prepare the “Paramonikha” salad for the winter. True, not all of them know the name of their favorite vegetable snack. Here is a classic salad recipe and its variation, when the appetizer is prepared without cooking, which makes it even more healthy and beautiful.

Culinary secrets

Experienced chefs always know a few “tricks” that turn the dish they prepare into a real masterpiece. Despite the fact that the “Paramonikha” salad has a popular name, the process of its preparation also has some subtleties.

Choose quality vegetables for your salad. Spoiled foods never make tasty dishes, and the Paramonika salad is no exception. Moreover, using rotten vegetables will lead to the fact that the snack will not last until winter, swelling ahead of schedule.
Follow the recipe exactly, otherwise you will not achieve the balanced taste for which the above-mentioned snack is famous. Liberties are allowed only when adding hot seasonings, the amount of which can be adjusted to your taste.
The classic recipe for “Paramonikha” salad involves boiling vegetables, which ensures a long shelf life for the snack. Most of the beneficial substances contained in the vegetables that form the basis of “Paramonikha” are preserved during heat treatment. However, you can make the snack even healthier if you do without cooking and resort to sterilization. True, in this case, it will be possible to store ready-made canned food only in a cool place, that is, in a room where the temperature does not exceed 18 degrees, or in the refrigerator.
Follow the recommendations for cutting vegetables. This will make the salad more colorful.

Now you know how to cook Paramonika salad for the winter so that it is beautiful and tasty, as well as as healthy as possible. However, you need to remember that it will be stored all winter only if the jars for it are first sterilized. It doesn't matter which way you do it.

Classic salad recipe "Paramonikha"

What do you need:

bell pepper – 1 kg;
onion – 1 kg;
carrots – 1 kg;
tomatoes – 2 kg;
vegetable oil – 0.3 l;
granulated sugar – 0.3 kg;
table (9%) vinegar – 100 ml;
salt – 2.5 tbsp. l.;
ground pepper - to your taste.

How to cook:

Wash and peel all vegetables except tomatoes - they do not need to be peeled. Be sure to remove the seeds from the peppers. Cut the pepper into quarters of rings about 3 mm wide. In this case, preference should be given to green peppers, although this will only have aesthetic value.
Grind the carrots on a grater designed for making Korean snacks. You can cut it into thin strips by hand. You shouldn’t use a regular grater, otherwise the carrots will be chopped too much, but you need them to be clearly visible in the salad.
Cut the onion into not too thin quarters or halves of rings. Ideally, use purple onions, but regular ones will do.
Without peeling the tomatoes, cut them into slices.
Place all the vegetables in a saucepan, add salt and sugar, add oil and vinegar, and mix everything carefully.
Place the pan on the stove and light the fire. The intensity of the flame should be low so that the vegetables have time to release juice during the heating process and not burn.
Cook the salad for a quarter of an hour after boiling.
Distribute the snack into sterilized jars and roll up.
Turn it over and wrap it up. Once cooled, store in the pantry.

The “Paramonikha” salad, made according to the classic recipe, will last all winter. But we promised to give an alternative recipe that does not require cooking the appetizer. We keep our promise.

Raw salad "Paramonikha" for the winter

What do you need:

tomatoes – 1 kg;
sweet pepper – 0.5 kg;
carrots – 0.5 kg;
onion – 0.5 kg;
fresh parsley – 50 g;
sugar – 150 g;
salt – 1.5 tbsp. l.;
seasonings - to taste;
oil – 150 ml;
vinegar (table, 9%) – 60 ml.

How to cook:

Chop the vegetables as indicated in the classic recipe.
Chop the washed and dried greens.
Mix all the ingredients specified in the recipe.
Leave the snack for 3 hours in a cool place.
Place in sterilized jars and fill with the released juice.
Lay a towel on the bottom of a large saucepan and place jars of snacks on it. Pour water into the pan until it reaches the jars' shoulders.
After bringing the water to a boil, sterilize the salad jars over low heat for 15-25 minutes, depending on the size of the jars.
Seal the jars and, after cooling, put them away for the winter.

The only drawback of the snack is its capricious nature. So you can only store it in a cool place.

The “Paramonikha” salad has a simple composition, and it’s not difficult to prepare. At the same time, this snack turns out to be truly tasty and appetizing.

for the winter, salads

www.dom-7ya.ru

Classic salad recipe "Paramonikha"

What do you need:

bell pepper – 1 kg;
onion – 1 kg;
carrots – 1 kg;
tomatoes – 2 kg;
vegetable oil – 0.3 l;
granulated sugar – 0.3 kg;
table (9%) vinegar – 100 ml;
salt – 2.5 tbsp. l.;
ground pepper - to your taste.

How to cook:

Wash and peel all vegetables except tomatoes - they do not need to be peeled. Be sure to remove the seeds from the peppers. Cut the pepper into quarters of rings about 3 mm wide. In this case, preference should be given to green peppers, although this will only have aesthetic value.
Grind the carrots on a grater designed for making Korean snacks. You can cut it into thin strips by hand. You shouldn’t use a regular grater, otherwise the carrots will be chopped too much, but you need them to be clearly visible in the salad.
Cut the onion into not too thin quarters or halves of rings. Ideally, use purple onions, but regular ones will do.
Without peeling the tomatoes, cut them into slices.
Place all the vegetables in a saucepan, add salt and sugar, add oil and vinegar, and mix everything carefully.
Place the pan on the stove and light the fire. The intensity of the flame should be low so that the vegetables have time to release juice during the heating process and not burn.
Cook the salad for a quarter of an hour after boiling.
Distribute the snack into sterilized jars and roll up.
Turn it over and wrap it up. Once cooled, store in the pantry.

Salad "Paramonikha"

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Page 2

Ingredients

bell pepper
apples
onion
vegetable oil
honey
salt

Very tasty, original and original!

Method of preparation: 2 kg of red sweet pepper (I took whatever it was) cut into pieces. 1 kg of apples, preferably sweet and sour varieties, cut into slices. 1 kg of onions in half rings. Stir in a saucepan and add 100 gr. vegetable oil, 3 tbsp. honey and 1 tbsp. salt. Let it sit for an hour to release the juice. Cook for 15 minutes from the moment of boiling and roll into jars. Makes 6 half-liter jars.

Source: Poskakushka from kukinga

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Ingredients

Apricots
granulated sugar
water

I bought overripe apricots, and when I took them home, they turned into puree and this is what I had to make into jam!

pitted apricots - 2 kg granulated sugar - 1 kg water - 200 mg

Cover apricots (pitted) with granulated sugar and add water.

First, bring everything to a boil, then put it on the lowest heat (so that there is almost no gurgling) and cook for 4.5 hours. Then put the jam into sterilized jars.

Bon appetit!

www.kuharka.ru

Paramonika with rice for beginners and tourists - never burns

Ingredients:

Tomatoes – 1.5 kg;
Carrots – 0.5 kg;
Pepper – 1 kg;
Onion – 0.5 kg;
Washed rice – 0.5 tbsp.;
Garlic – 1 head;
Black pepper powder - a pinch;
Vegetable oil – 125 g;
Salt – 1 tbsp. with a slide;
Sugar – 100 g;
Vinegar - 1 tsp. into each jar at the time of filling.

Preparation:

Mix the vegetables, bring to a boil over low heat, the mixture will give juice. Boil for 30 minutes. Add rice, simmer for 40 minutes. Fill sterilized jars and seal.

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Paramonika salad for the winter

1. Prepare the necessary vegetables and spices for the winter salad according to the recipe. After thoroughly washing the vegetables with a soft brush so that no dirt remains on them, dry them. Cut the fruits into thin circles. Now it’s easy to cut the circles into bars.
2. Next we take carrots. Wash carrot roots as thoroughly as zucchini. We peel clean root vegetables and chop them on a grater. To make the salad beautiful, we chop the carrots on a grater for Korean salads. We try to ensure that the straw from under the grater does not come out too long.
3. Wash the bell pepper pods. Then, after cutting the fruits, we shake out the seeds from them. Cut the pepper into strips.
4. Finally, it was the turn of the tomatoes. We take tomatoes that are dense enough so that their slices remain intact as much as possible.
5. Add the last chopped vegetables to the total mass. Add salt, sugar and vegetable oil according to the recipe to the bowl with chopped vegetables.
6. Mix all ingredients.
7. Place the salad in a cooking vessel on the fire. Stirring, bring to a boil. The fire under the bowl with the salad should be low so that the vegetables have time to release their juice. From the moment it boils, keep the salad at a low simmer for 15 minutes.
8. At this time, wash the salad container with water and soda, rinse and sterilize. After boiling the vegetables for 15 minutes, add vinegar. Let the salad boil a little and immediately put the salad into the jars. Seat tightly with sterilized lids. Turn the jars upside down and cover them with a blanket for a day. We put the cooled jars of Paramonikha salad in the pantry. It is advisable to store canned food without sterilization in a cool place.
9. As you can see, the Paramonikha salad is prepared very simply, from ordinary summer vegetables. Despite this, the salad turns out incredibly tasty. Try making it for the winter, you won’t regret it.

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How to prepare Paramonika salad

Finely chop the peeled onion heads. I advise you to use a special vegetable shredder - quickly and carefully. Pour all the sunflower oil (or olive) into the pan, throw in the chopped onion.

Chop the carrots finely. Throw the carrots into the pan with the onions.

We clean the pods of yellow bell pepper from seeds, and wash off the remaining seeds with running water. Cut the pulp into cubes or strips.

Cut out the core of the tomatoes and pass the tomatoes through a meat grinder. Add tomato mass to the pan.

Next, add sugar and table salt, add ground red pepper to taste, and pour in 9% vinegar.

Place the pan on the stove, bring the vegetables to a boil over high heat, then stir gently, reduce the gas and close the pan tightly. Cook over low heat for 40 minutes.

Wash the jars and lids thoroughly in hot water, rinse with boiling water, and dry in the oven for 10 minutes at 100 degrees Celsius. We pack the boiling salad into hot and dry jars.

Immediately screw the lids tightly and turn the jars upside down, cover the blanks with something warm - terry towels, a blanket or blanket. Leave in a warm place overnight.

We remove the cooled salad into a cool room, store it away from heating devices at a temperature no higher than +15 and no lower than +2 degrees Celsius.