TOP 6 most delicious salads for the winter

Summer and autumn are the best time to start canning, because fresh vegetables straight from the garden contain much more vitamins than winter greenhouse vegetables. And their taste is much better. Canned salads will also always help you out if guests unexpectedly appear on your doorstep or you just want to take a break from daily cooking. We present you some interesting recipes for “quick” homemade preparations. All salads, as can be seen in the photo, look extremely appetizing. And how delicious they are! Among other things, they are very easy to prepare, and therefore will be a great success, even if you are not at all a pro at canning.

Three components of salad

There are many recipes for canned salads, but with any set of ingredients they include three main components.
What you will need:

Main components: vegetables (carrots, cabbage, tomatoes and cucumbers, zucchini, sweet and hot peppers, etc.), fruits, mushrooms, sometimes fish, meat.

Feel free to add any vegetables you like to your salad.
Seasonings and additives: garlic, fresh herbs, spices.
Marinade. This is a special and probably the most important ingredient - it sets the “flavor tone”. Spicy, sweet and sour or vinegary and tart - as you wish. Recipes for marinades are carefully preserved by experienced housewives. Even if you take only 2-3 types of vegetables, but cook them with different marinades and spices, consider that there are several types of salad on your table.

It would seem that making a mix of vegetables is as easy as shelling pears, but creating a successful and interesting flavor combination from a huge selection of ingredients is an art.

Advice. Marinades prepared with honey will make salads a real storehouse of valuable substances. In winter, such dishes will supply the body with vitamins and support the immune system during seasonal epidemics.

Cauliflower salad for the winter

Photo: Depositphotos

Cooking time:

2 hours

Ingredients:

1 kg cauliflower
3 bell peppers
2 carrots
2 onions
120 ml water
120 ml vegetable oil
120 ml vinegar 9%
2 tbsp. l. Sahara
1 tbsp. l. salt
1 tsp. paprika
1 tsp. cardamom

Cooking method:

Remove leaves from cabbage. Separate into florets and place in a bowl. Pour boiling water over cabbage for 10 minutes.
Peel carrots and peppers. Peel the onion.
Place sliced peppers and chopped onions into half rings into a large saucepan. Add chopped carrots and cabbage without water.
Pour half a glass of hot water into a bowl and add spices. Add salt and sugar, pour in vinegar. Mix the filling well.
Pour the marinade over the vegetables and leave for 1 hour. Divide into jars. Sterilize half liter jars for 10-12 minutes.
Roll up and put in a warm place for 12 hours. Store in the cellar.

Let us remind you that we previously told you how to freeze eggplants for the winter. Today.Lifestyle also shared recipes for zucchini preparations.

All the details in the special topic: Preparations for the winter: step-by-step recipes

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Classic vegetable salads

Tomato-cucumber mix

The nuance of the recipe is that vegetables prepared in this way can be put in a pickle pot as a dressing. You will need:

2 kg of cucumbers of any size and variety;
1 kg soft ripe tomatoes;
1 piece pepper (Bulgarian);
1 piece of onion;
1 head of garlic;
1 tbsp. vinegar essence;
salt, sugar;
100 g vegetable oil.

Tomato and cucumber salad for the winter
Preparation steps

Cut the onions, tomatoes, peppers into slices and chop by turning through a meat grinder.
Cut the cucumbers into circles about 2 cm thick.
Place the mixture in a saucepan, let it boil and 10 minutes. cook.
Add cucumbers, pour in oil. Don't forget also about sugar (80 g) and salt (1.5 tbsp). Mix well.
Place on the stove and, allowing the vegetable mixture to boil, cook for 10 minutes. Add vinegar and pressed garlic. After this, leave to cook for another 10 minutes.
Place the prepared salad in jars (pre-sterilized) and roll up.

Mix of eggplants and zucchini

This salad will be a good accompaniment to hot fish, meat, and vegetable dishes. Although it is no less good as a separate dish. You will need:

10 pieces of zucchini;
10 pieces of eggplant;
1 piece hot red pepper;
10 pcs white onions;
5 cloves of garlic;
8 carrots;
10 g tomatoes;
fresh cilantro;
5 tbsp. vinegar 9%;
sugar (3 tbsp), salt (1 tbsp).

Preparing salad and eggplants and zucchini
Cooking steps

Cut the eggplants and peeled zucchini into round slices.
Heat the oven to 200°C. Place the eggplants and zucchini on a parchment-lined baking sheet. Salt and sprinkle with vegetable oil. Bake for 10 minutes.
Chop the onion into cubes and fry. Grate the carrots, previously peeled, on a grater (large) and place in a frying pan with the onions. Fry until soft.
Grind the already peeled tomatoes through a meat grinder. Then pour the resulting tomato mass into a heat-resistant bowl and cook.
When the mixture boils, add garlic, cilantro, salt and sugar, crushed hot pepper, pressed through a press.
Boil for a few minutes, then add vinegar. Next, you will need to reduce the heat and continue to cook the vegetables for a few more minutes.
Place the finished salad in sterile jars (alternating a mixture of carrots and onions - zucchini with eggplant - sauce). Sterilize and roll.

Advice. To easily peel the bell pepper, place it wrapped in foil for 15-20 minutes in the oven (preheated well). Then remove the foil and plunge into cold water for half a minute. Now the thin peel will be easy to remove.

Salad with spicy crispy cucumbers, onions and carrots

An excellent appetizer even for a holiday table. The cucumbers turn out spicy, which is why the recipe is sometimes called “Korean fingers” or “finger lickin’ good.”

Ingredients:

Fresh cucumbers - 5 kg;
Bell pepper - 1 kg;
Onions - 1 kg;
Red hot pepper (chili) - 2 pods;
Carrots - 1 kg;
Garlic - 2 heads;
Salt – 3 tablespoons;
Sugar - 200 gr;
Vegetable oil - 200 ml;
Vinegar 9% - 200 ml.

Preparation:

If you don't have any hot pepper, you can use ground pepper. When cooking, keep in mind that the spiciness will develop over time. If now the snack is slightly spicy, then in winter you will already open a jar of the hot product. Therefore, do not trust your sense of taste and do not add more than the amount indicated in the recipe.

First, prepare all the vegetables and wash them thoroughly. Then we start chopping the products: we cut the cucumbers lengthwise into quarters, we also cut the peppers lengthwise, we cut the onion from edge to edge into half rings, we chop the carrots on a Korean grater (it looks prettier this way, but you can also use a regular grater), finely chop the garlic. Mix all ingredients in one bowl, season with salt, sugar, oil and vinegar. Leave to marinate for 3-4 hours.

Let's start conservation. We prepare the jars with lids, thoroughly sterilizing them. Place the salad in jars and sterilize for 15 minutes. If you are an experienced housewife, you probably have your own proven methods for this process. But as an option, you can do this: put some material on the bottom of the pan, and place jars of snacks on it, and then pour water at room temperature up to the shoulders of the jars, heat to a boil over low heat so that the mass warms up evenly. Sterilization begins from the moment the water boils. After the specified time, you can start closing the jars. To be on the safe side, we recommend cooling them by first turning them over and covering them with something thick. For example, a blanket or outerwear.

This cooking option allows the cucumbers to remain crispy, but at the same time piquant.

Original vegetable salads

For piquancy, the salad often includes garden and forest products - fruits, berries, mushrooms. Do you want to surprise your guests with an unusual dish? Here are a couple of successful recipes. Of course, with a photo.

Fruit and pepper salad

This recipe will appeal to fans of original sweet and sour dishes. And you will definitely surprise your guests with it. You will need

300 g onions;
1 kg pepper (sweet);
300 g plums;
100 g vegetable oil;
0.5 kg apples (sour);
black pepper (peas), cloves, sugar, salt.

Cut peppers for salad not too finely.
Preparation steps

Cut the peeled onions and peppers into not too thick rings, and cut the apples into slices.
Divide the plums into halves, remove the pits.
Mix fruits and vegetables, add salt (about 40 g), sugar (about 50 g), pepper (10 pcs), cloves (10 pcs), add oil. Leave for about 6 hours - let it brew.
Place the fruit and vegetable mixture over medium heat. When you see it boil, reduce the heat and simmer the mixture for 5 minutes.
Divide the vegetable mixture into sterile jars. It is advisable to sterilize them in a water bath for another half hour. Then you can roll it up.

Salad with physalis

An original combination of vegetables with apple juice and physalis berries - for lovers of culinary delights. You will need

500 g tomatoes;
500 g carrots;
3 onions;
1 head of garlic;
500 g pepper (sweet);
1 glass of apple juice (preferably freshly squeezed);
700 g physalis;
50 g refined vegetable oil;
sugar, salt.

Remember that all jars for preparations must be sterile.
Preparation steps

Cut the onion into fairly thin rings, and the remaining vegetables into strips.
Sauté the onion and pre-chopped garlic, then add carrots, peppers, and tomatoes. Fry the mixture for about 5 minutes.
Then pour the juice over the vegetables. The dish will turn out more aromatic and without unnecessary sweetness if you use freshly squeezed juice rather than packaged juice. Add physalis, sugar (50 g), salt (40 g). Mix well.
Boil for about 40 minutes. Pour into sterile jars.

Important! Canned salads must be stored in a cool place. If the house is hot, put them in the refrigerator.

Donskoy salad of tomatoes, cucumbers and peppers

Donskoy salad has a rich taste. However, it does not require exact adherence to proportions.

The classic recipe assumes the presence of beets, that is, green tomatoes, in the salad

To prepare it you will need, for example:

tomatoes, preferably slightly unripe - 1 kg;
small cucumbers - 1 kg;
sweet (bulgarian) pepper - 250 g;
onion - 250 g;
garlic - 1 head about 40–50 g;
salt - 45 g;
sugar - 30 g;
refined sunflower oil - 75 ml;
9% vinegar - 70 ml;
black peppercorns - 7 pcs.;
bay leaf - 2 pcs.

Wash the vegetables.
Trim the ends of the cucumbers and cut them into quarters.
Chop the tomatoes into slices, and the bell peppers and onions into half rings.
Crush the garlic.
Combine all vegetables in one container. Salt and pepper. Add sugar and bay leaf. Mix carefully so as not to spoil the shape of the cut.
Let it brew for 30 minutes.
Pour the resulting juice into a separate container.
Sterilize the lids and wash the jars (take half-liter or liter jars).
Mix vinegar with sunflower oil. Pour the resulting mixture equally into the jars.
Spread the vegetable mixture over the hangers of the jars.
Pour in the juice, leaving a little space to the edge.
Lay a cloth on the bottom of the basin and place the jars in it. Cover them with lids.
Pour water into a bowl and heat over medium heat.
After boiling, boil half-liter jars for another 30 minutes, and liter jars for 40 minutes.
Roll up the lids, turn the jars upside down, cover with a towel and leave to cool.
Put it in the cellar until winter.

Canning Tips

In order for the blanks to be successful and preserved for a long time, you need to consider the following recommendations:

Wash all vegetables, fruits and other ingredients thoroughly before cooking.
Make sure that the cans for sealing canned food are intact - there should be no defects on them (including small chips on the neck - inspect it carefully).
Fill the jars to the top. The air remaining on top causes oxidation and loss of valuable substances from vegetables and fruits.
Jars with salads made from carrots, cabbage, and tomatoes should be cooled quickly after seaming so that the vegetables do not have time to become too soft. The best place for this is a cool underground or just a shaded place outdoors.
If you roll up salads while hot, sealed jars should be cooled upside down (lid down).
Canned food “does not like” heat and sudden temperature changes. The suitable temperature for storing them is no higher than 20 °C, the ideal place is a cellar or underground.

Don't miss the opportunity to stock up on an arsenal of excellent vitamin salads. With them, neither the cold winter nor seasonal epidemics will be scary. With them, you won’t have to rush around the kitchen, trying to figure out what to whip up if guests suddenly show up. Open another jar of carefully made homemade preparations, and eat with pleasure and health!

Cucumber salad without sterilization

One of the simplest and most delicious winter snacks is cucumber salad. It’s easy to prepare, you don’t need to spend a lot of time cleaning it, and it doesn’t even require sterilization.

Calorie content per 100 g - 85 kcal.
Number of servings - 2 cans of 0.75 ml
Cooking time - 5 hours

Ingredients:

Cucumbers – 1 kg
Black peppercorns - 3 pcs.
Dill - a small bunch
Sunflower oil - 4 tbsp.
Sugar - 3 tsp.
Carrots - 1 pc.
Hot pepper - pod
Onions - 0.5 kg
Parsley - a few sprigs
Table vinegar 9% - 3 tbsp.
Allspice in peas - 3 pcs.
Bay leaf - 1 pc.
Salt - 3 tsp.

Preparing cucumber salad without sterilization:

Wash the cucumbers and soak in cool water for 4 hours. Then drain the water and cut into slices 5 mm thick.
Peel the onion and cut into thin half rings.
Peel the carrots and chop on a coarse grater.
Finely chop the dill and parsley.
Mix all the vegetables with herbs, add salt, pepper and sugar. Leave the preparation for several hours so that the cucumbers release juice.
Prepare sterile jars and put a few peppercorns, a bay leaf in them, pour in vegetable oil and vinegar.
Fill the container with vegetables and pour in cucumber juice.
Roll up the jars with lids and store cucumber salad without sterilization exclusively in a cool and dark place.

Preparing salads for the winter: photo

How to prepare "Appetitka"

Prepare the necessary ingredients.

Place the tomatoes in a deep bowl and pour boiling water over them. Leave to cool.

Grind the carrots and apples in a blender or through a meat grinder. Place in a thick-bottomed saucepan.

Remove the skins from the tomatoes.

Grind the tomato pulp through a blender or meat grinder. Add to the pan with carrots and apples. Place over medium heat, cover and cook after boiling for 40 minutes.

After the time has passed, remove the pan from the heat, add vegetable oil, vinegar, salt, sugar, chopped garlic and hot pepper through a blender or meat grinder. Stir. Close the lid. Place on the fire, once it boils, reduce to low and simmer for 35 minutes.

The sauce is ready.

Place the workpiece in clean sterilized jars, seal it tightly, turn it on its side or on the lid, wrap it and leave it to cool in this form.

From the specified amount of ingredients, 1 jar with a volume of 0.65 liters was obtained. Delicious preparations to you!

Canned eggplants with tomatoes

Eggplants with tomatoes are suitable as a cold appetizer with a side dish of potatoes and meat dishes. For fans of spicy foods, you can additionally add hot pepper to the preparation.

Ingredients:

Eggplants – 2 kg
Tomatoes – 1 kg
Garlic - 3-4 cloves
Hot pepper - 1 pod
Table vinegar 9% - 2 tbsp.
Sugar - 2 tbsp.
Salt - 2 tbsp.

Preparation of canned eggplants with tomatoes:

Wash the eggplants, dry and cut into medium pieces. Cover them with salt and leave for half an hour so that the bitterness goes away. Then rinse the fruits with running water and dry with a paper towel.
In a frying pan in vegetable oil, fry the eggplants over medium heat for 10 minutes until lightly browned.
Wash the tomatoes and cut into small slices.
Peel the garlic and finely chop the hot pepper.
Combine hot eggplants with all the vegetables, add salt, sugar, vinegar and mix.
Place the salad in sterilized jars and sterilize for half an hour.
Roll up the jars with lids, turn them over, wrap them in a warm blanket and leave until completely cool.

Canned cabbage with cucumbers and bell peppers

A beautiful, bright and colorful cabbage salad for the winter with colorful sweet peppers and cucumbers will delight the eye and stomach. Vegetables go well in both appearance and taste.

See also TOP 3 recipes for salads with rice for the winter.

Calorie content per 100 g - 189 kcal.
Number of servings - 5-6 cans of 0.5 l each
Cooking time - 3 hours 45 minutes

Ingredients:

Cabbage - 2 kg
Table vinegar 9% – 150 ml
Bell pepper – 500 g
Cucumbers – 500 g
Parsley - 1 bunch
Sugar - 1 tbsp.
Onions - 500 g
Garlic - 1 head
Vegetable oil - 1 tbsp.
Salt - 2 tbsp.

Preparation of canned cabbage with cucumbers and bell peppers:

Chop the cabbage into thin strips.
Peel the onions, wash and cut into half rings.
Wash the cucumbers, cut off the ends on both sides and cut into slices.
Peel the bell pepper from the seed box with partitions and cut into strips.
Wash the greens and chop finely.
Peel the garlic and pass through a garlic press.
Place all vegetables in a bowl.
Combine and mix sugar, salt, vinegar, vegetable oil.
Pour the resulting marinade over the vegetables, stir and leave for 2 hours.
Prepare sterilized jars and place the salad in them.
Place the jars in containers with water and pasteurize for 20 minutes.
Roll up a salad of canned cabbage with cucumbers and bell peppers.
Turn the jars over, cover with a blanket and leave until completely cool.

Winter appetizer recipe

Washed tomatoes, sweet peppers, peeled and cut into pieces.
Pass through a meat grinder or grind in a blender and transfer to a metal pan.
Place on the stove and bring to a boil. Boil the mixture over low heat for 1 hour, stirring so as not to burn.
Then add laurel, sugar, butter, pepper, and salt. Mix everything.
Cook the “appetizer” for another 20 minutes. At the end, add chopped garlic and vinegar.
Pour into pre-sterilized liter or one and a half liter glass jars and roll up with metal lids.
We turn them upside down, wrap them in a blanket, and leave the “appetizer” until it cools completely.

In my opinion, in addition to the excellent taste, Appetitka has another important advantage - you can store Appetitka anywhere at room temperature.

General rules for preparing sauce

There is no strict recipe. When preparing ketchup at home, you should follow the rules for preparing vegetables and the cooking time. Depending on the composition and spiciness, the delicious homemade preparation is used as an appetizer, seasoning for soups and side dishes, and sauce for main courses.

Preparing vegetables

Before preparing the appetizer, all ingredients are carefully sorted out. Vegetables showing signs of spoilage are discarded.

Blanch the tomatoes for 2 minutes. into hot water. After removing the skins, they are ground in a blender.
Sweet and bitter peppers are cleaned, removing seeds and internal membranes. The pulp is finely chopped or ground in a meat grinder.
Vegetables such as apples, zucchini, eggplants are washed, the seed chambers are removed, and cut into small pieces measuring 2 x 2 cm.
Carrots, onions and garlic are peeled and washed. Finely chop the onion. Chop carrots and garlic using a grater.

The more delicate the consistency you want to get as a result, the more thoroughly vegetables with a dense structure should be chopped.

Heat treatment

The main ingredient in ketchup is tomatoes. They are boiled to the desired consistency for 1-2 hours. If the recipe contains carrots, then place them in the pan before the other vegetables for 15-20 minutes. Next, zucchini, apples or eggplants are placed in ketchup. Lastly, onions and aromatic herbs. At the very end of cooking, spices, garlic and the main preservatives - salt and sugar - are added to ketchup. After this, boil the sauce for about 20 minutes and immediately pack it into sterile jars.