cucumbers
Choose cucumbers with black pimples for pickling and pickling, as white ones are more suitable for eating fresh. If cucumbers grow in your dacha, pick them in the morning and immediately start preserving them. Such cucumbers do not even require soaking. They just need to be washed well and cleaned of soil.
Cucumbers that were removed from the garden a few hours ago should be soaked in cold water for several hours. They will restore their elasticity and regain the lost moisture.
We distribute the cucumbers in the jar sideways to each other, but not tightly, do not press them too much, otherwise they will lose their “crunchiness”. For the same reason, they should not be filled with boiling brine, whose temperature is above 90 degrees.
tomatoes
For conservation, only tomatoes of late varieties are used. You can salt green tomatoes, red, pink. To preserve tomato juice, take tomatoes that are not fleshy, large and very ripe. And for pickling, on the contrary, medium and small size, fleshy and strong to the touch.
Of the spices, tomatoes react best in preservation to parsley, dill, horseradish, garlic, hot capsicum and black peppercorns.
Squash
This vegetable for pickling, pickling is better to take the same size, thin-skinned. We cut off from them (in patissons) the stalk with pulp, but not more than one centimeter. It is better to wash the patissons with a soft brush in running water. This vegetable does not require soaking. We put small fruits in the form as they are in a jar, and cut large ones into pieces. Patissons love celery (its root), mint leaves, horseradish, parsley, garlic, dill.
Peppers (hot and sweet)
It is a vegetable that retains most of its vitamins when canned compared to other vegetables. Red sweet pepper is more suitable for pickling. As a seasoning for other vegetable twists, it is better to use hot peppers, and white is most suitable for stuffing. It can be frozen, salted.
At home, but don't always have time to make a delicious sauce? Then this recipe is definitely for you! Spending a little time now and preparing a tomato pizza sauce for the winter ahead, you will be provided with a delicious and aromatic sauce for the whole year. In addition, the most affordable prices for tomatoes are in autumn, while in winter they skyrocket.
Many housewives have long learned how to cook tomato sauce for pizza at home. With it, pizza turns out “like in a pizzeria”, its taste and smell are easily recognizable, so your household members will not immediately guess that the pizza is made by hand!
To prepare pizza sauce for the winter you will need:
Home canning has long ceased to be a relic of the Soviet past, and modern hostesses are trying to cook delicious preparations for their families from seasonal vegetables and fruits, without preservatives and other chemicals inherent in store-bought canned food.
And of course, I am no exception. For several years now, I have been collecting golden recipes for winter preparations on the Home Restaurant website. Recipes from my mother's notebook, homemade recipes like grandmother's, salads for the winter, recipes for preserves and jams, pickles, adjika ... these are far from all the homemade preparations that are presented on the Home Restaurant website.
Under the heading "Preparations for the winter" you will find the most delicious recipes for winter preparations tested by time and more than one generation of housewives, as well as home-made preparations for the winter according to modern adapted recipes. Golden recipes for winter preparations from the Home Restaurant website are proportions verified to the gram, time-tested recipes, a detailed description of the canning process with high-quality photos, and, of course, a predictable result in the form of mouth-watering and tasty jars with twists.
For your convenience, all golden recipes for delicious preparations for the winter are accompanied by step-by-step photos. After all, you must admit that it is very convenient to preserve by looking at recipes with step-by-step photos in your kitchen from your phone or tablet. If you liked the recipes for winter preparations from the Home Restaurant website, do not forget to share them with your friends on social networks, and also add photo reports, write your comments and reviews on the preservation recipes on the site!
Greetings, dear friends! Today I propose to discuss beet preparations for the winter in jars, in the form of all sorts of delicious salads. I’m ready to argue with those who say that beetroot salads are boring, ordinary and uninteresting ... Firstly, beets are very healthy, ...
Recently, a variety of eggplant salads prepared for the winter are becoming increasingly popular. And this is not surprising. Who would refuse a tasty and fragrant vegetable snack prepared at home? Eggplant blanks go well with poultry or meat dishes, …
I propose to cook for the winter a delicious snack of pickled bell peppers. This is a tried and tested recipe from my grandmother's notebook. I always appreciate old recipes for their reliability and accuracy. A family recipe for delicious preservation Pickled bell peppers with garlic and herbs will become …
Before the season of fresh vegetables is over, hurry up to prepare a delicious preparation for the winter. Under the hot sun, bell peppers are filled with sugar and become especially juicy and tasty. If you have time to roll it into a jar, in winter you can treat yourself to yummy with flavor ...
Perhaps I will not be mistaken if I say that ketchup is one of the most popular and beloved sauces. Only mayonnaise can compete with it, but still, it seems to me, ketchup is clearly the leader in this pair. But personally...
Lecho is a great Hungarian appetizer, very popular and loved by many. And, as is often the case with famous dishes, lecho has many variations in performance. I also cook lecho for the winter, and, as you understand, there are several recipes in my cookbook ...
Outside the window is September, which means it's time to close plum jam - thick, tasty and fragrant ... There are many recipes for plum jam, each housewife prepares it in her own way. I also had my own version, quite simple, unsophisticated, but quite successful. But …
Recently, harvesting tomato juice for the winter has become an indispensable attribute of my preparation for winter. I often use homemade tomato juice to prepare various dishes, and it is very tasty on its own. Recipe for delicious tomato juice for the winter Harvest ...
My dear friends, there are a number of combinations in cooking that have long become classics. Everyone knows that pears are "friends" with apples, and apples get along well with cinnamon. And if you combine pears, apples and cinnamon together, it will turn out even tastier! Exactly on…
My grandmother fermented tomatoes for the winter in a large barrel, and they turned out to be incredibly tasty and fragrant ... This is a very vivid memory of mine from childhood, I also liked to watch the pickling process (at that time it seemed to me some kind of fabulous ritual), and I liked the result: ...
Such salads will be an excellent alternative to standard preservation: pickled or pickled cucumbers or tomatoes. Add some variety to your diet and try these preparations for the winter!
1. Tomato, eggplant and pepper salad
Ingredients:
1.5 kg of tomatoes;
1.5 kg of eggplant;
700 g of bell pepper;
500 g carrots;
60 ml of vegetable oil;
1 head of garlic;
1 st. l. vinegar essence;
50 g sugar; 30 g salt;
one third of a hot pepper.
Pass the tomatoes through a meat grinder or chop them in a blender. Coarsely chop the rest of the vegetables. Salt the sliced eggplants and let them stand to release the bitterness. Finely chop the garlic. Pour oil into the cauldron, put the eggplants and fry, or turn on the “Frying” multicooker program for 15 minutes. After that, add the peppers and carrots and fry for another 10 minutes. Pour in the tomato mass, add salt and sugar and turn on the “Stewing” program (or simmer in a cauldron) for 45 minutes. Before the end, you need to add vinegar, garlic and finely chopped hot pepper. After the time has elapsed, spread the salad in sterilized jars, roll up, turn over and cover with a towel.
2. Sweet roasted peppers in Serbian oil
Ingredients:
5 large bell peppers;
4-5 garlic cloves;
1 tsp salt; a pinch of sugar;
40 ml olive (or sunflower) oil;
10 ml balsamic vinegar (apple);
black peppercorns - to taste;
sprig of green basil.
Preheat the oven to 200°C (Grill or Convection mode). Put the pepper on a wire rack or baking sheet, which must be hot. Put the peppers in the oven for half an hour. Remove the peppers and put them in a saucepan, cover tightly and leave for 10-15 minutes. Remove the skin from the pepper and remove the stalk and seeds. No need to rinse it with water to wash off the seeds. Divide the pepper into pieces, and if there is juice left on the baking sheet, collect it in a bowl. Place peppers in glass jars, layering with basil leaves and garlic cloves. In a bowl with pepper juice, add vegetable oil, vinegar, salt, sugar and black pepper (peas). Stir, bring to a boil and pour this mixture over the peppers in jars. Close with nylon lids and refrigerate for 6-10 hours. To make the salad last until winter, add more vinegar to the marinade, sterilize the jars and roll up.
3. Salad of zucchini and eggplant
Ingredients:
500 g eggplant;
500 g zucchini;
500 g of bell pepper;
500 g carrots;
700 g of tomatoes;
100 g of garlic;
50 g of table vinegar 9%;
150 g of vegetable oil;
100 g of sugar;
35 g salt.
Peel all vegetables except eggplant. Grate the carrots on a coarse grater, and cut the garlic into slices. Cut zucchini and eggplant into large pieces. Remove the seeds from the pepper and coarsely chop it. In a separate container, mix the ingredients for the marinade (vinegar, oil, sugar and salt), when the mixture boils - cook it for another 3 minutes. Put the vegetables in a multicooker bowl (or in a cauldron) and fill them with marinade. If you are preparing a salad in a slow cooker, turn on the "Stew" program for 40 minutes. When the vegetables are cooked, stir them. Banks can be sterilized for 10-15 minutes in the “Steaming” mode, boil the lids. Arrange the hot salad in jars, close the lids, turn over and cover with a towel so that they gradually cool.
4. Cabbage salad
Ingredients:
5 kg of white cabbage;
1 kg of carrots;
1 kg of onions;
1 kg of red bell pepper;
0.5 l of vinegar 9%;
0.5 l of sunflower oil;
350 g of sugar;
4 tbsp. l. with a top of salt.
Cut the cabbage, onion and pepper, and grate the carrots. Mix everything gently, but do not wrinkle. Add vinegar, sugar, salt and sunflower oil and mix again. Divide into jars and flatten lightly with a fist. Close the lids after 3 days and refrigerate. This salad is stored for a long time, but does not lose its taste.
5. Cucumber and onion salad
Ingredients:
2 kg of cucumbers;
1.5 kg of onion;
half a glass of sugar;
half a glass of apple cider vinegar;
half a glass of nut butter (you can peanut butter);
2 tbsp. l. coarse salt (not iodized);
2-3 tsp coriander seeds;
a bunch of cilantro or parsley.
Cut off the back of the cucumbers and cut them into circles, about 1 cm thick. Cut the onion into rings that need to be divided. Put cucumbers and onions in a saucepan, add vinegar, sugar, salt, oil, coriander and finely chopped greens. Stir and place vegetables over medium heat. Simmer for 10-15 minutes until the cucumbers become soft. Arrange in sterilized jars, compact a little and roll up.
6. Salad of zucchini and bell pepper
Ingredients:
2 kg zucchini;
3-4 bulbs;
4-5 bell peppers;
350 g of tomato paste;
100 g of water; 1 tbsp. l. with a slide of salt;
200 g of sugar;
300 g sunflower oil;
100 g of vinegar 9%;
bunch of greens.
Onion, pepper and zucchini cut into cubes and put in layers in a multicooker bowl (you can in a cauldron). Separately, in a bowl, mix the tomato paste, salt, sugar, oil, vinegar and water. Pour the mixture over the vegetables. Sprinkle greens on top. In a slow cooker, cook the salad in the “Stew” mode for 40 minutes. Stir it and place it still hot in sterilized jars, tightly close or roll up.
7. Salad with rice
Ingredients:
800 g of peeled peppers;
400 g of peeled zucchini;
800 g of peeled tomatoes;
1 st. rice
5 pieces. bay leaf;
1 st. refined vegetable oil;
50 g of vinegar 9%;
100 g of sugar;
1 st. l. salt.
Cut the peppers and zucchini into strips, cut the tomatoes into cubes. Place vegetables, rice and other ingredients (except vinegar) in a large saucepan, stir and bring to a boil. Simmer over low heat for 30 minutes, stirring occasionally. Add vinegar 3 minutes before the end of cooking. Arrange the hot salad in jars and roll up.
8. Georgian green tomato salad
Ingredients:
500 g green tomatoes;
200 g of sweet pepper;
100–150 g of onion;
50 ml of vegetable oil;
50 ml of table vinegar (wine or apple);
hot peppers;
1 tsp coriander seeds;
1/4 tsp fenugreek seeds (ucho-suneli);
1/4 tsp oregano (marjoram);
cilantro, basil and celery greens;
1 bay leaf; 15 g salt.
Cut vegetables into half slices and half rings, salt and add chopped herbs and pepper. If you do not have all the seasonings indicated in the recipe, replace them with a mixture of hops-suneli. Add vegetable oil and vinegar to the salad, mix and put under oppression for 1-2 days at room temperature. Then transfer the salad to a jar and refrigerate. The salad will be ready in a week. To spin it for the winter, you need to make another marinade for 1 liter jar of lettuce: 1 tsp. salt, 2 tsp. sugar, 4 tbsp. l. sunflower oil and 4 tbsp. l. vinegar. Sterilize 35-40 minutes.
9. Winter salad with mushrooms
Ingredients:
1.5 kg of young fresh mushrooms (preferably tubular);
1 kg of tomatoes;
1 kg of bell pepper;
700 g carrots;
700 g of onion;
4 cloves of garlic;
1 bunch of leaf celery;
300 ml of vegetable oil;
1 st. l. black pepper (peas);
1 st. l. allspice (peas);
4 inflorescences of cloves;
100 ml of vinegar 9%;
150 g of sugar;
50 g salt.
Clean the mushrooms and cut them into medium pieces. Then boil for 15-20 minutes. Drain in a colander, rinse, dry in a pan to evaporate excess moisture. In a large saucepan (preferably in a cauldron), heat the oil and put coarsely chopped tomatoes, onions and peppers into it. When the juice appears, add the mushrooms, chopped carrots, garlic and all seasonings (except vinegar). Cook over low heat for 30-40 minutes. Add vinegar 10 minutes before the end. Arrange in sterilized jars and tighten with sterilized lids, cool the jars by placing them upside down on a towel.
10. Vegetable salad with garlic
Ingredients:
1.5 kg of tomatoes;
1 kg of eggplant;
1 kg of zucchini;
1 kg of bell pepper;
1 kg of carrots;
200 g of garlic;
70 ml of vinegar 9%;
500 ml of vegetable oil;
200 g of sugar;
70 g of salt; greenery.
Pass the tomatoes through a meat grinder or chop them in a blender, grate the carrots on a coarse grater, cut the eggplants, peppers and zucchini into cubes. Add vegetable oil, vinegar, sugar, salt and chopped garlic with parsley to the tomato puree. Pour tomato puree into the bowl of the multicooker and turn on the “Stew” program or stew in a cauldron. Bring the tomato puree to a boil, add the chopped vegetables, stir and simmer for 45 minutes. Spread hot salad in sterilized jars, roll up, turn over, wrap.
On this page, original and very tasty preparations for the winter, which have been tested for 5 years already, and I have not yet seen anything better than them. Feel free to follow these recipes and prepare delicious vegetables for the winter, surprise your family and girlfriends with delicious dishes.
These dishes are easy to prepare and won't take long.
Pour the oil into a saucepan, heat it and put the onion, cut into half rings, fry for 10 minutes, then put the carrots in strips and fry for 10 minutes, then the pepper in strips for 10 minutes. When everything is fried, put rice and skipped tomatoes. Cook for 30 minutes. Put sugar, salt and essence and boil for 5 minutes. Roll up in sterilized jars and insulate. This time I added a clove of garlic.
We will need:
Eggplant cut into small cubes and salt, leave for 0.5 hours.
Sweet pepper cut into strips..
Grate carrots.
cooking sauce
Twist the tomatoes, garlic and hot pepper in a meat grinder.
Cut bunches of greens. Pour oil into a saucepan and lightly fry the eggplant, after squeezing them.
Add tomatoes with garlic and pepper, salt, sugar, vinegar. and greens.
Put on fire. Boil 40 minutes. Roll into hot sterilized jars. Banks turn over and wrap.
Put the carrot rings in boiling juice and cook for 30-40 minutes until the carrots are soft. Then put unpeeled eggplant in quarters, salt, sugar, vegetable oil (I put less than in the recipe), essence, garlic, hot pepper and cook for 15-20 minutes. Arrange in sterile jars and roll up.
It is only very important not to overcook the eggplants, but to be whole. And it would be nice to keep the jars in the refrigerator after cooling, and then where you have to.
Pour the juice into the pan, put the eggplant cut into large pieces, onion quarters, pepper squares, salt, sugar, pour in the oil ( I pour less than in the recipe). Cook from the moment of boiling for 10 minutes. This time I added more puree (0.5 l) of yellow plums.
Then cut 5 large cloves of garlic into strips and put in a saucepan along with the essence, cook for 1 minute and roll up. It is done easily and quickly. In the process of cooking, we try and bring to our taste.
Ingredients:
Pass sweet and spicy peppers, tomatoes and garlic through a meat grinder. Put all the twisted vegetables in a saucepan, add salt, sugar, cut eggplant into cubes and pour in the rast. butter. Boil 50 minutes. Finely chop the greens and put in a saucepan and cook for another 10 minutes. At the end, pour the vinegar, mix and arrange in jars.
This is the original recipe. I made some changes: instead of vinegar, I put 1 tablespoon of essence. Sugar instead of 1 spoon put 5 tablespoons. Cooked for 30 minutes and after adding the greens, another 10 minutes. I poured vegetable oil by eye, but much less than 250 grams. Adjika turned out spicy and tasty. You can smear it on bread and bite it with borscht ... It turned out 6 pieces of 0.5 liter jars and it remains to try.
Ingredients for making basil sauce:
Grind tomatoes, hot peppers, half of the basil and garlic in a way convenient for you. I first poured boiling water over the tomatoes, then removed the skin from them, chopped them through a meat grinder. Salt, put to boil.
Meanwhile, sauté finely chopped onions over low heat. Do not fry, bring it to transparency. Pour into tomato sauce. Add tomato paste, sugar and boil for half an hour. Finely chop the remaining basil and garlic and send to the sauce. We season with spices.
Trying… what is missing for your taste… salt, chili, pasta… By the way… if you are not a fan of spicy… well, you can leave out the chili. Reduce the amount or replace with paprika. I wanted a spicy sauce. At the end, still dry chili poured.
Pour into jars and overnight under a fur coat.
This cucumber salad is loved by all my family and friends. Firstly, there is a very tasty tomato sauce, and secondly, the cucumbers are hard and crunchy under the teeth, hence the name itself. They go great with any side dish and meat. In addition, I’ll tell you a secret that men adore them, because this salad appetizer is just great. And their main plus is still for us, crunches are prepared very quickly, you don’t have to spend the whole day at the stove.
Ingredients:
Before cooking, cucumbers should be washed and left in water for 2 hours. In the meantime, let's make tomato juice. My tomatoes and twist in a meat grinder or combine. But I don’t really like salads where there is a peel with a tomato, so I always use a manual juicer for preparations where there is tomato juice. She perfectly copes with her duties, the juice is squeezed out to the last drop and there is a minimum of waste. So whoever doesn’t have it, I advise you to buy it, it will give odds to all the notorious branded juicers, where there is a lot of oil cake and a lot of juice is lost.
Grind pepper, garlic in a blender or meat grinder and set aside separately on a plate.
Now we take our cucumbers out of the water and cut them into rings 1.5 cm thick, and if they are thick, then in half. But you can cut the cucumber into four parts crosswise and cut into two or three equal parts, depending on the length of the cucumber, it all depends on your imagination. I make a salad in two passes and cut cucumbers in different shapes, it’s more interesting, it turns out two different-looking salads.
In the meantime, put the tomato juice on the stove and cook for 10 minutes, then throw in the garlic and pepper, pour in the vinegar, add the oil, salt and sugar and cook for another 10 minutes. Already in the kitchen, the smell of adjika began to soar, and such that it is impossible to resist and not try it, which is what we are doing. And only now we throw the chopped cucumbers and cook for 5 minutes from the moment of boiling, no more, otherwise it will no longer be crunches, but a cucumber mess.
Pour the salad into hot sterilized jars and roll up the lids and turn over. There is no need to wrap the banks with anything. Now Khrustiki salad is ready for storage.
Pass all this through a meat grinder (preferably fine). Add there 0.5 l of tomato paste, sauce (whatever you like) + 1 cup of sugar, + 1.5 tbsp. tablespoons salt + vinegar (to taste).
Mix everything well and arrange sterile in small jars. Don't cook anything. It's done quickly. And eats up quickly. Holds up well in the fridge. The output of the finished product is about 3 liters.
It turns out to be pretty sharp stuff.
Products per serving
The original recipe for caviar from beans. Beans and garlic give it a special taste.
Asparagus beans - 1 kg. wash, cut and stew in vegetable oil. When ready, put in a bowl with a slotted spoon.
In the pan, I put 700 grams of onion, cut into half rings. Fry.
Add 0.5 kg. carrots, then 1 kg. eggplant, fried.
Add sweet red pepper 1 kg, then 1 kg of tomatoes. Everything is cut into strips. Add beans to this mixture and simmer.
Add chopped parsley, 2 tbsp salt, 2 tbsp. sugar, chili pepper and black ground to taste, 1 teaspoon of essence 70%, and 2 heads of finely chopped garlic.
Stew until cooked, put in sterile jars and wrap.
Yield - 6 pieces of 700 gram jars.
You can change the number of products at your discretion. But this is the best option.
And don't overmix so you don't get porridge.
Bon appetit in winter 2020!
