10 simple and delicious salads in the winter

1. Cucumber salad and mustard

Ingredients

• 2kg of cucumbers;
• 250 g of carrots;
• 2 heads of garlic;
• 125 g of sugar;
• 2 tablespoons dry mustard;
• 2 tablespoons of salt;
• 1 tablespoon ground black pepper;
• 125 ml of vegetable oil;
• 125 ml of vinegar (9%).

preparation

Cucumbers cut into slices, or slices and place in a large saucepan. Send them grated carrot, passed through the press garlic and mix well. Add all the remaining ingredients, stir again and let sit for three hours. During this time the vegetables will give juice.

Transfer cucumbers in clean jars, pour the juice precipitated and sterilize 20 minutes. After that, roll up, wrap jars, allow to fully cool down and remove them for storage.

2. Appetizer of tomatoes, carrots and bell pepper

Ingredients

• 1 ½ kg of tomatoes;
• 4-5 garlic cloves;
• 1 tablespoon salt;
• 150 g of sugar;
• 80-100 ml of vinegar (6%);
• 500 ml of vegetable oil;
• 2 kg of carrots;
• 1 kg of pepper.

preparation

Pass the tomatoes and garlic through a meat grinder, and transfer to a saucepan. Add to them the salt, sugar, vinegar, vegetable oil and put on fire. When the mixture comes to a boil, enter the large grated carrots and chopped peppers. Boil for 50-60 minutes, stirring occasionally. Then the mixture was spread on a clean jar and roll up, turn upside down, wrap and leave until cool.

3. Salad of zucchini and beets

Ingredients

• 4 kg zucchini;
• 2 kg of beet;
• 2 kg of onion;
• 400 g of sugar;
• 200 ml of vegetable oil;
• 85 g salt;
• 200 ml of vinegar (9%);
• ½ teaspoon ground black pepper.

preparation

Wash your zucchini (if using overripe - Clean and remove the seeds) and rub on a coarse grater. Do the same with the beets. Onion cut into thin half-rings.

Put the vegetables in a pan, add sugar, butter and salt, bring to a boil, reduce heat and simmer for 35 minutes. Then add the vinegar, mix everything well and continue to cook for another 5 minutes. Ready salad expanded in sterilized jars and roll up.

4. Marinated pumpkin with hot pepper

Ingredients

• 600 g of pumpkin pulp;
• 1 chili pepper;
• bunch of parsley;
• 300 ml of water;
• 1 tablespoon vinegar (9%);
• 5-10 peas allspice;
• 3 teaspoons of salt;
• 3 teaspoons of sugar;
• 70-90 ml of vegetable oil.

preparation

Slice pumpkin slices and peppers - a medium-sized pieces. Arrange vegetables on a clean jar and add the parsley.

Then, prepare the marinade. In saucepan add water and vinegar, add allspice, salt, sugar, vegetable oil and a little parsley. The resulting brine boil simmered for 5-7 minutes.

Pour hot marinade into cans pumpkin, cover them with a lid and simmer over a low heat for 10-15 minutes. Then roll up, turn, wrap and let cool completely.

5. Mushroom solyanka

Ingredients

• 3 kg mushroom;
• salt - to taste;
• 1 kg of onion;
• 500 ml of vegetable oil;
• 1 kg of carrots;
• 3 kg of cabbage;
• 180 g of sugar;
• 15 peas allspice;
• 10 laurel leaves;
• 3 tablespoons vinegar.

preparation

Mushrooms wash, coarsely cut and boil in salted water (about 5-7 minutes after boiling). Fold out in a colander and leave for some time to all of the water glass.

Onion cut semicircles and cook-in-oil. Carrots grate and stew too, but separately from the bow. Chop the cabbage, salt and remember.

Prepared vegetables and mushrooms connect in a large pot or cauldron, add sugar, vegetable oil remaining after quenching, allspice and bay leaf. Extinguish the mixture for 20 minutes, stirring occasionally, then add vinegar essence, and cook for another 10 minutes. Transfer hodgepodge into sterilized jars, roll up, wrap up and leave until cool.

6. Salad with peppers and apples

Ingredients

• 2 kg of pepper;
• 1 kg of sour apple;
• 1 kg of onion;
• 100 ml of vegetable oil;
• 80 g of honey;
• 3 teaspoons of salt.

preparation

Pepper cut strips of a width of 1 ½ - 2 cm, apples - thin slices, onion - semicircles. Combine all ingredients, stir and let stand for about an hour. Then, put on fire, bring to a boil, reduce heat and simmer, stirring for 15 minutes. Put the salad into sterilized jars, roll, turn, wrap and wait until they cool down.

7. Salad from zucchini, garlic and herbs

Ingredients

• 1 kg of young squash;
• 1 teaspoon salt;
• 150 ml of vegetable oil;
• 1 large head garlic;
• 10 sprigs parsley;
• 5 sprigs basil and fennel;
• 2 tablespoons vinegar (9%).

preparation

Wash zucchini and cut into thin slices of thickness of about 1 cm. Salt and fry them in 50 ml of oil until golden brown. The remaining oil boil and distribute two polutoralitrovye banks. Place the zucchini back, peppering them crushed garlic and herbs, and add to each jar for a tablespoon of vinegar. Sterilize 30-35 minutes, roll up and let cool at room temperature.

8. Eggplant salad and horseradish

Ingredients

• 2 ½ liter of water;
• 100 g of the salt;
• 250 ml of vinegar (6%);
• 2 kg of eggplant;
• 100 g of horse-radish;
• 3 garlic cloves;
• 1 kg of pepper;
• ground black pepper - to taste;
• 250 ml of vegetable oil.

preparation

Boil water and salt, add vinegar in it, coarsely chopped eggplant and cook for 15 minutes. Then fold the vegetables in a colander. Horseradish, garlic and pepper grind in a meat grinder, mix with eggplant and pepper. Pour vegetable oil, salad mix well, spread on a clean jar and sterilize 10 minutes. Next, roll up and leave until cool.

9. Beans in Tomato Sauce

Ingredients

• 1 kg of white beans;
• 3 kg of tomatoes;
• 20 g salt;
• 30 g of sugar;
• 1 teaspoon allspice and ground black pepper;
• 4 bay leaves.

preparation

Tomatoes peel and mince. Add to them all the ingredients except the beans, and simmer the mixture for 30 minutes. then add boiled beans salad and simmer 10 more minutes. Spread out on a clean jar, sterilize about 10 minutes and roll up.

10. Salad of kohlrabi

Ingredients

• 600 g kohlrabi;
• 150 g of carrots;
• 1 small head of garlic;
• 4 sprigs celery;
• 6 peas allspice;
• 500 ml of water;
• 1 teaspoon salt;
• 3 tablespoons sugar;
• 3 tablespoons vinegar (9%).

preparation

Kohlrabi and carrot peel and cut into fine strips. The clean jars lay sprigs of celery, sweet pepper and garlic. Add vegetables and a little tamp.

Boil water, sprinkle in the sugar, salt and mix until dissolved. Then pour the vinegar, bring the marinade to a boil and remove from heat. Fill jars with hot brine, cover and sterilize 20-25 minutes. Screw banks turn upside down, wrap and leave until cool.

And what do you cook canned salads? Share recipes in the comments.