Canned salads for the winter - general principles of cooking
Canned salads for the winter save in the cold season, when both want vegetables. This snack is useful for the holiday table and for every day. Canned salads for the winter are prepared from a wide variety of vegetables and herbs: tomatoes, peppers, onions, cucumbers, eggplants, zucchini, radishes, cabbage, beets, carrots, green beans, etc. Also add the usual beans, mushrooms, celery, lettuce, dill, parsley and many other components. For the marinade, bite and vegetable oil are most often used; salt, sugar, ground black and pea pepper, garlic, basil, paprika, cloves, bay leaf, allspice, dill seeds, etc. are added. In general, canned salads for the winter is a wide field for experiments, as a result of which each housewife finds for herself a couple of favorite recipes.
The main principle of cooking snacks - for canned salad for the winter, only fresh vegetables are taken. With the composition, proportions, seasonings and form of cutting you can experiment as much as you want!
Canned salads for the winter - preparing food and dishes
Half the success of cooking canned salad for the winter - carefully prepared dishes. We are talking about the sterilization of cans, because in a poorly processed container the salad will spoil, which means that all the work will go down the drain. The most famous method is sterilization on the pan. To do this, pour water into a saucepan, put it on the stove, and put a fine grate or any other restraint on top of the jars on top. After boiling, the steam dries the jars and thus disinfects them. The approximate time of the procedure is 15 minutes. After that, banks put on a clean, ironed fabric. The lids are simply boiled in water for 15 minutes. You can also sterilize the jars in a double boiler: just put the jars in there and turn on the cooking mode for 20-30 minutes. However, it is necessary to process 1-2 banks at a time (due to the size of the double boiler). As for the preparation of vegetables, there is nothing difficult here: all vegetables and greens are thoroughly washed, if necessary, they are cleaned and the stalks are cut. Then the products are cut into the desired shape and proceed to the preparation of canned salad for the winter.
Recipes for canned salads for the winter:
Recipe 1: Canned salad for the winter
The main ingredient of this canned salad for the winter is eggplants. The recipe will definitely appeal to lovers of the sharp. Snack is suitable for everyday and festive table.
- 4 kg of eggplants;
- Tomatoes - 10 pieces;
- Bulgarian peppers - 10 pcs .;
- 5 heads of garlic;
- Hot peppers - 4-5 pieces. (depending on taste);
- 2 tbsp. l salts;
- A glass of sugar;
- A glass of vegetable oil;
- Vinegar (9%) - 150 g.
We carefully sort all the vegetables, wash and dry them. Cut off the stalks of eggplants, cut the vegetables into slices. Fold the eggplant in a bowl and sprinkle with coarse salt, leave for half an hour. After they need to be washed in water. Peppers (both sweet and hot) are cut and removed. Garlic is peeled and divided into cloves. Tomatoes pour boiling water and leave for a minute, then shift for 2 minutes in a bowl of cold water, after - remove the skin. We take a meat grinder and scroll through it tomatoes, sweet and bitter pepper, garlic. Add salt, sugar, vegetable oil and vinegar to the mass. Eggplants fold into a large saucepan, pour the marinade and simmer for about half an hour. Prepare jars: wash with soda and sterilize. Then we lay out the salad in them and roll up the covers.
Recipe 2: Canned salad for the winter “Hunter”
A great recipe for canned salad for the winter! Especially helps out a snack in the event of an unplanned event: a small feast, a sudden arrival of guests, etc. The peculiarity of this dish is included in the composition of green tomatoes. Ingredients Required:
- 200 g of green tomatoes;
- 200 g cucumbers;
- 300 g cabbage;
- 200 g of bell pepper;
- 100 g carrots;
- Onions - 1 pc .;
- Clove of garlic;
- On a sprig of parsley and dill;
- Salt to taste (the salad should be sufficiently salty);
- Vinegar - a half tablespoon;
- Vegetable oil - 30 ml.
All vegetables wash and clean. Cut the carrots into thin straws, but do not rub them. Onion finely shred. With pepper, remove the seeds and cut into small cubes. Peeled cucumbers are cut into strips. Cut green tomatoes into cubes. Shred the cabbage so that its pieces were twice the size of the remaining sliced components. Put all the vegetables in a saucepan and add the salt and finely chopped garlic. Leave the vegetables for an hour, so they gave the juice. After infusion, put the pot on a slow fire and heat, but do not bring to a boil. Add vinegar and oil at the end of the heating. for the vegetables to warm up evenly, it is better to put small portions on the stove The main thing - do not digest vegetables. We spread the salad in sterilized jars and roll up the lids. Wrap the preservation and leave to cool. Properly cooked snack should be moderately crispy and juicy.
Recipe 3: Canned salad for the winter with pepper and beans
Delicious, hearty and original canned salad for the winter of beans, peppers and tomatoes.
- Bulgarian sweet pepper - 5 kg;
- 3 kg of tomatoes;
- Onions - 2 kg;
- A pound of beans;
- 100 g of salt;
- 300 g of sugar;
- Vegetable oil - half a liter;
- Vinegar (9%) - 200 ml.
Pre-soaked white beans boil until cooked, occasionally trying. Pepper wash, remove the seeds and cut into small strips. Onions clean and cut into half rings. Tomatoes thoroughly wash and cut in small slices. In a large enamel bowl lay out tomatoes, onions, peppers and cooked beans. Sprinkle vegetables with sugar, salt, pour with oil and vinegar. All thoroughly mix, lay out the vegetable mix in a large saucepan and bring to a boil. After boiling to simmer the mixture on low heat for an hour. Hot salad laid out on sterilized banks and roll.
Recipe 4: Canned salad for the winter with vegetables in apple juice
A very interesting recipe for canned salad for the winter. This salad differs from the usual appetizer in that physalis and apple juice are used here. Housekeeping note: Physalis - a plant of the family Solanaceae, often compared with tomatoes.
- A pound of carrots;
- A pound of paprika;
- A pound of tomatoes;
- 700 g of Physalis;
- Head of garlic;
- 3 pcs. onions;
- Apple juice - 250 g;
- Vegetable oil - 50 g;
- 40 g of salt;
- 50 g sugar.
We wash the tomatoes, carrots and peppers thoroughly and process them (we clean the carrots, remove the seeds from the pepper, cut the stems from the tomatoes). Chop vegetables into strips, clean onions and cut into rings. Garlic and clean and very finely chopped. Put onion and garlic in a frying pan with vegetable oil and fry until rosy. Then add tomatoes, carrots and peppers and fry everything in place for another 5 minutes. Now we put the roasted vegetables in a large saucepan, add apple juice, sugar, salt and Physalis. All thoroughly mixed. As soon as the juice stands out - note the time and boil the salad for about 40 minutes. We put the hot vegetables in sterilized jars and roll up the lids.
Recipe 5: Canned salad for the winter with zucchini and mushrooms
Unusually delicious canned salad for the winter! The basis of the snack is mushrooms and zucchini, as an addition go tomatoes and greens. Ready-made salad is a great option for a side dish or snack.
- 3 kg of zucchini;
- Tomatoes - 1 kg;
- 1 kg of fresh mushrooms;
- Dill and parsley greens;
- Salt and pepper to taste;
- Flour - look along the way;
- Butter and vegetable oil - see as.
Preparation Method: Squashes, tomatoes, and my greens. Cut off the stalks from tomatoes and zucchini. Peeled zucchini cut in small circles, salt, roll in flour and fry in vegetable oil on both sides. Fingering mushrooms, cut off the cap and wash it in water. Then boil the mushrooms in boiling salted water (one tablespoon of salt is taken for 1 liter) for 4-5 minutes. Cool, chop and lay out in a frying pan to simmer until the liquid evaporates. Add the butter and fry slightly. Cut the tomatoes in the form of circles. Salt, pepper and fry in vegetable oil. Mix mushrooms with zucchini and simmer for about 7-8 minutes. Spread tomatoes, finely chopped greens and stew all together for about 4-5 minutes. We spread the hot salad in sterilized jars and rolls the lids.
Canned salads for the winter - secrets and tips from the best chefs
Some secrets of cooking canned salads for the winter, which will be useful hostesses:
- the size of the chopped vegetables should be about the same;
- Do not simmer or cook the salad in an aluminum dish;
- store rolled up salads at a temperature of about 4-8 degrees in a dark place.