Winter salads for the winter homemade recipes
Winter's tale salad recipe for the winter mainly consists of ingredients such as beans, rice, cabbage, cucumbers, tomatoes. These products are among the most favorite foods of nutritionists and people looking after their health and shape. And for good reason, since they contain fiber, which is responsible for the body's metabolism and its acceleration, as well as a large amount of vitamins necessary for a person. Having canned these products all together in the form of a salad, you acquire, in addition to an appetizing snack, a storehouse of vitamins.
This salad recipe is quite simple to prepare. The rice and vegetables included in it make the salad filling, but not harmful to your figure with excess fats, since it does not contain a large number of calories.
Products:
- 2.5 kg. tomatoes;
- 4 medium-sized onions;
- 5 pieces of carrots;
- 6 bell peppers;
- 12 grams of ground black pepper;
- a glass (250 ml) sunflower oil;
- 1.5 cups of rice;
- 14 grams of sugar;
- 9 grams of salt;
- 30 ml. wine vinegar.
Winter salad for the winter with rice:
- Rinse and sterilize any jars, lids, and food that might come in handy for pickling. Peel the onions and chop with feathers (thin half rings). Cut off the peels of the carrots, cut into strips or grate with a medium-sized grater. Remove the tails and peel from the tomatoes by scalding with boiling water, and from the pepper the seeds and substrate, and cut into cubes or strips. From an aesthetic point of view, by chopping all the products into strips, the salad will look more beautiful on the table. If you do not want to stand and pore over vegetables, you can simply pass them through a meat grinder.
- Next, put the onion into a deep, preferably cast-iron dish, sprinkle with oil and fry until golden brown, stirring often with a wooden spatula. Put the carrots in the fried onions, mix and keep on fire for another four minutes. Then put the pepper, and after ten minutes - the tomatoes. Thoroughly mix the contents of the dishes and simmer over low heat for forty minutes, not forgetting to stir.
- While stewing vegetables, cook the rice. Rinse it off with cold water so that no white residue remains in the water. Pour boiling water over, cover and leave to steam for thirty minutes. When the vegetables are left to stew for ten minutes, add rice, sugar, pepper, salt to them and keep on the fire for another fifteen. Turn off the stove, let the lettuce cool slightly and place it in the jars.
- Place the utensils large enough for the necessary ingredients with water on the fire, covering the bottom with a white cloth. Arrange the salad carefully and keep it on fire for fifteen minutes. Remove the salad jars from the water and screw them tightly with any kind of lid (clamp, screw, etc.).
- Wipe and arrange under a thick cloth. Eighteen hours later, take the salad rolls to the storage.
Winter cucumber salad for the winter
Due to the products used in this recipe, the salad is very bright and colorful. Having prepared it, you will provide yourself with an appetizing dish that will decorate even a festive table.
Composition:
- 500 gr. cabbage;
- 30 gr. granulated sugar;
- 2 onions;
- 4 laurel leaves;
- 4 bell peppers;
- 1 kg. cucumbers;
- 1 head of garlic;
- 4 medium sized tomatoes;
- 100 g carrots;
- 20 grams of ground pepper;
- 80 ml. sunflower oil;
- 80 ml. grape vinegar;
- 10 gr. table salt of fine grinding.
Winter salad for the winter from cucumbers:
- Remove the top cabbage leaves, cut into pieces and set aside the head of cabbage (we won't need it). We shred it with straws a couple of millimeters thick. We wash and clean the carrots, grate them. Cut clean cucumbers into circles three millimeters thick. Remove seeds from the pepper, remove the substrate and chop it into strips. Cut the onion, peeled from the husk, into rings on the floor, and the garlic - very finely.
- We put all the chopped food in a bowl, salt, pepper, add sugar, mix and leave for two hours. During this time, do not forget to stir the salad at least a couple of times. Place laurel leaves on the bottom of the jars, then pack the salad over them, and pour oil and vinegar on top.
- Close them with plastic lids and shake them to distribute the oil evenly over the container. As in the recipe described above, sterilize the curls, just be careful, otherwise the food will be fried in oil and curl tightly.
- Wrap the salad jars in a thick cloth, placing them on the closed lids in front of it. After twenty hours of cooling, fold into storage.
Winter salad for the winter with beans
This salad is extremely simple to prepare and ideal as an original appetizer. All you need to do is cut, mix and boil the vegetables that are part of this preparation. Having done all this, you will receive a dish with a unique taste and inimitable juiciness.
Salad products:
- 1.5 kg. cabbage;
- 750 gr. sweet pepper;
- 5 medium onions;
- 450 gr. white beans;
- 1.6 kg. eggplant;
- 10 grams of powdered pepper;
- 1 kilogram of tomatoes;
- 350 gr. carrots;
- 14 grams of table salt;
- 20 grams of granulated sugar;
- 300 ml. sunflower oil;
- 27 ml. fruit vinegar.
Winter salad with beans for the winter:
- Since it will take the longest to cook beans from the whole recipe, we will start with it. We wash it and fill it with water in proportions of one to two (beans to water). We leave it overnight, and in the morning, changing the water to fresh, cook, but remove from the heat a little without bringing it to readiness.
- Chop the cabbage heads, prematurely washed and peeled from damaged leaves, into strips. Peel the carrots and pass through a grater. Remove the seeds and stalk of the pepper and cut into strips. Scald tomatoes with boiling water and twist in a meat grinder. Peel the eggplant and chop into thin (a couple of millimeters) rings, and chop the onion with feathers.
- To make the marinade, combine the oil with vinegar, sugar, salt, and other seasonings. Pour the marinade into a deep cauldron, add all the chopped vegetables and simmer over low heat for seventy minutes, stirring thoroughly to avoid burning. Then add the beans and cook for another half hour.
- Divide the salad into sterile jars. Disinfect the salting in a steam bath and close the lids. Place them to cool under a heavy cloth for twenty-seven hours and then fold them in storage.
Winter salad with rice for the winter
This salad has a rich orange color. In addition to using salad as a separate snack, it can be added to soups, as a dressing, which will shorten the cooking time.
What ingredients are needed for this salting:
- 1 head of medium cabbage;
- 2.5 kg. tomatoes;
- 4 pieces of sweet pepper;
- 2 carrots;
- 40 gr. table salt;
- 2 heads of garlic;
- 45 grams of sugar;
- 4 tablespoons of fruit vinegar
- 115 milliliters of sunflower oil;
- a glass (250 grams) of rice;
- 4 laurel leaves;
- 4 allspice peas;
- 3 grams of black pepper.
Winter salad with rice for the winter:
- Wash all the products from the list above, and disinfect the containers in a way that is comfortable for you. Cut the cabbage, peeled from dry and damaged leaves, into thin strips, also grate the peeled carrots, and chop the garlic into small pieces. Remove the peel from the tomatoes, pouring boiling water in front of this, and rub in a meat grinder or grater until puree. Cut pepper seeds, core and chop into strips.
- Rinse the rice and cook while removing from heat until cooked through. Pour oil and tomato puree into a cast-iron cauldron, boil lightly, and then add all the vegetables and ingredients from the recipe. Simmer over low heat for forty minutes, stirring thoroughly and often.
- Spread the lettuce in the jars (before that you can mix it), sterilize and tighten the lids tightly. Place the towels over the cooked rolls and place them in storage twenty-five hours later.
Tomato and cabbage salad
This salad is a prominent representative among its fellows. Bright, rich taste and shades that make it stand out among the whole variety of salads.
Ingredients:
- 1 medium head of cabbage;
- 2 kilograms of tomatoes;
- 40 grams of mustard;
- 2 onions;
- 2 pieces of medium-sized carrots;
- 13 grams of salt;
- 2 heads of garlic.
Brine:
- 1 liter of distilled water;
- 17 ml. 9% grape vinegar;
- 4 tablespoons of table salt;
- 180 ml sunflower oil;
- 3 laurel leaves;
- 1/2 teaspoon chili pepper
- 70 grams of granulated sugar.
Winter cabbage salad for the winter:
- Rinse the desired food and disinfect containers and containers. Peel the top leaves of the cabbage and chop into strips, peel and grate the carrots, and finely chop the peeled garlic. Remove the skin from the tomatoes, for this, keep them in boiling water, and cut into half rings. Cut the clean and peeled onions into small cubes. Put these foods in a bowl, cover with mustard and salt, stir and leave for twenty-seven minutes. Then pack the salad into jars.
- Put the ingredients for the marinade in any deep container and boil for fourteen minutes. Pour the contents of this dish into containers with blanks. Disinfect the curls using the example of the first recipe and tighten the lids carefully.
- Place the blanks under a warm cloth for fourteen hours, then put them away in a cool and dry place.
In addition to the unforgettable taste, winter eggplant salads for the winter contain many vitamins that are so necessary for our body. When preparing winter preparations for cucumber salads according to the recipes described above, you will acquire wonderful and satisfying preparations that are good as a side dish for main dishes, and as individual appetizers.