Salads Recipes blanks for the winter

To date, vegetable salads can be purchased in the culinary department of any supermarket or department store shelves of many. However, the taste they can hardly be compared with the salads homemade, which are made with their own hands, with care and love. And though the boom in canning products over the years subsided, harvesting salad recipes for winter is still relevant and in demand. Making Sense of the most popular of them.

“Bulgarian salad” for the winter


  1. tomatoes – 3 kg;
  2. Onions – 1 kg;
  3. Bulgarian pepper – 1 kg;
  4. hot peppers – 1 pod;
  5. garlic – 300 g;
  6. ground black pepper – 1/10 Art. l .;
  7. vegetable oil – 1 cup;
  8. dill and parsley – 1 bundle;
  9. salt – to taste.

For seaming such a wonderful salad must be heated in a deep frying pan vegetable oil and sauté the chopped onion rings until golden brown. After that, they go into the pan sliced tomato rings, which together with onion stew on low heat for another 40 minutes. At the time of the expiration of the pan backfilled with chopped peppers and slices all the ingredients of stew with the lid closed for another 15 minutes. It then remains to pour into the container of finely chopped fresh herbs, cut pod of hot peppers, garlic, and pepper, and then keep on low heat for another 5 minutes. Ready salad need to add salt, pour boiling in pre-cooked and then sterilized jars and roll covers.

“Salad Tatar” for the winter


  1. eggplant – 4-5 kg;
  2. onions – 2 heads;
  3. Garlic – 2 heads;
  4. apple – 2 pcs;
  5. Carrots – 2 pcs;
  6. red bell pepper – 2 pcs;


  1. Vegetable oil – 2 tbsp;
  2. tomato juice – 2 liters;
  3. vinegar 9% – 1 cup;
  4. salt – ½ art.

To make this interesting dish is first necessary to separate the deep container to mix all the ingredients for the sauce, and then to add the chopped onion and garlic. Populate a deep frying pan is necessary to put it on the fire and bring to a boil. After 5 minutes in the same container with the need to add sauce diced eggplant, then cover and reduce heat to extinguish the products for 45 minutes. Once the designated time passes, the salad is ready. It will only fill their pre-sterilized jars and roll up.

Salad “Layer” in the winter


  1. cucumbers – 1.5 kg;
  2. Yellow perets- 1.5 kg;
  3. onions – 1.5 kg;
  4. tomatoes with firm flesh – 2 kg;


  1. sugar – 7 tbsp;
  2. salt – 2 tbsp;
  3. water – 3 l;
  4. Vinegar 9% – 300 ml.

Pre-cook a few worth-liter cans to be thoroughly cleaned and sterilized. Yellow fleshy peppers washed, freed from the core and cut into strips, onion cleaned and cut into half rings, tomatoes cut slices and cucumber – slices. As soon as all the products they need to be prepared to put in the bank, and this should be done in strict sequence: first stacked layer of onions, then a layer of pepper, and after – cucumbers and tomatoes. In addition, each layer should be slightly compacted by hand. To prepare the marinade must be boiled in water to dissolve the sugar and salt, then remove from the fire box, add the vinegar solution and immediately fill jars filled with vegetables.Sterilize the filled cans must be 7-8 minutes, then roll up and wrap up 10 hours.

Recipes blanks for the winter salads may vary depending on your preferences as preserving salads – a vast field for experimentation.

Salads Recipes blanks for the winter

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