Simple salads for the winter without sterilization. Quick salads for the winter without sterilizing the jars

Canned preparations are very convenient during winter. They are tasty and contain many vitamins, the deficiency of which is felt when there is a deficiency of vegetables. The jars can be opened at any convenient time, since the shelf life of their contents is very long. A winter cucumber salad without sterilization is a tempting thing. But we should not forget that in such recipes it is necessary to use specially prepared jars. In case sterilized jars are not available, the pasteurization time is indicated under each recipe.

Canned cucumbers with vegetables

An excellent vegetable addition to meat dishes, sandwiches, as well as a snack for any celebration. An excellent dish for those who prefer sweet and sour salads.

Necessary components for preparing 5 cans, 1.5 l each:

a kilogram of large cucumbers, zucchini, zucchini, eggplant (to taste);
large onion;
5 cloves of garlic;
5 pieces. bay leaves;
a spoonful of mustard seeds;
several pieces of black pepper;
liter of water;
250 ml 10% vinegar;
2 tablespoons of salt;
300 g sugar;
dill (small bunch).

Cooking time:

preparatory stage - 50 minutes;
cooking - 7 minutes;
total cooking time: 57 minutes.

Cooking steps:

Zucchini, cucumbers and zucchini must be peeled, removing the seeds. Cut into strips or rings.
Bottom layer of salad: one onion ring and a clove of garlic. Next add the chopped vegetables.
Add mustard, bay leaf and pepper to the container.
Boil water in a vessel, pour in vinegar, salt and sugar. Mix everything thoroughly and let it boil.
Fill the jars with the resulting marinade and close.
Pasteurize under the lid for about five minutes.

Spicy beet salad with tomatoes

This salad goes well with meat dishes, and is also suitable for making sandwiches and using as a dressing for soups.

Products:

3 kg beets;
1.5 kg of tomatoes, onions and sweet peppers;
2–3 hot peppers;
5 tbsp. l. sunflower oil;
1.5 tbsp. l. salt.

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Cut the pepper into half rings and the onion into cubes. Fry in oil until soft. The peeled beets are coarsely grated, the tomatoes are cut into small pieces, and the vegetables are transferred to a saucepan. Bring to a boil, cook for 1 hour. Then add frying, finely chopped hot pepper and salt. Let simmer for another 5 minutes. Transfer to sterilized jars and seal.

Lecho for the winter

An excellent appetizer made from bell peppers with tomato paste. When you eat it on a winter evening, the smell of tomatoes and slightly crunchy peppers remind you of summer.

Ingredients for twelve servings:

5 kilos of bell pepper;
4 kilograms of tomatoes;
a glass of sunflower oil;
2 onions;
250 ml apple cider vinegar 5%;
a glass of sugar;
2 tablespoons of salt with top.

In total, it will take about 1 hour and 20 minutes to prepare the lecho.

Cooking process:

Rub the washed tomatoes through a meat grinder , pour into a container and put on the stove to boil for 30-40 minutes.
Cut the onion into strips and simmer it a little in sunflower oil.
We clean the pepper from the seed, cut it into strips, the width of which is approximately 4 cm and the length is 8 cm.
Add sunflower oil with onions, salt, sugar and vinegar to the container and bring the mixture to a boil.
Transfer the peppers and tomatoes into jars and close. We hide it under the blanket for a day or two.

Assorted salad

The salad includes a classic set of vegetables - cabbage, cucumbers, tomatoes and peppers. It turns out crispy and fragrant, just like in summer.

Products:

1 head of medium sized cabbage;
1 kg of tomatoes, cucumbers and peppers;
500 g of onions and carrots;
1 tbsp. l. salt;
0.5 cups sugar;
0.5 cups vinegar;
1 glass of sunflower oil;
1 tbsp. l. black peppercorns;
10 bay leaves.

The cabbage is chopped, salted and lightly squeezed by hand. Cucumbers are cut into circles, onions and peppers into half rings, tomatoes into cubes, carrots into thin strips (Korean style). Place all the vegetables in a saucepan, add the remaining ingredients (except oil), mix carefully, and allow to marinate for 50–60 minutes. Pour in the oil and bring to a boil under the lid on maximum heat. After boiling, open, reduce heat and simmer at low simmer for 10 minutes. Transfer to sterile jars and seal. Cool upside down, wrapped in a blanket.

Prepared green tomato salad

An excellent salad for the winter. Vegetables should sit overnight with salt, then they should be stewed with marinade and sealed in jars.

What you need for a 5 liter salad:

3 kilograms of green tomatoes. They need to be cut into 6 pieces;
A kilogram of bell peppers, onions, carrots, cucumbers.

The carrots must be grated on a large grater.

Ingredients for marinade:

half a liter of vinegar 6% or 300 g 9%;
a glass of granulated sugar;
400 g sunflower seed oil;
6 bay leaves;
a spoonful of black peppercorns;
4 spoons of salt.

The total preparation will take about half a day.

Salad preparation steps:

Chop the vegetables, put them in an enamel pan and sprinkle with salt. Mix everything well and leave the mixture overnight.
The marinade must be boiled over low heat.
Drain the liquid from the mixture left overnight, add the marinade and cook over low heat for 20 minutes.
After this, put the salad in jars and close the lids. We hide them under the blanket for the day. Salad ready.

Cucumber salad for the winter without sterilization

For such a salad, as a rule, large cucumbers are used, which are not suitable for pickling, but are perfect for a salad. There are usually a lot of them left at the end of the seasonal harvest, so such a simple recipe will come in handy.

What to take:

2.5 kg of cucumbers;
500 grams of onion;
Art. l. salt;
15 peppercorns;
2.5 tbsp. l. Sahara;
50 ml. vinegar 9%;
150 grams of dill root.

The most delicious salads for the winter without sterilization:

Making the salad: wash the cucumbers and place them in a container with chilled water for 1 hour so that they absorb more water.
In the meantime, we are working on the jars - we wash the containers and lids with detergent, and steam them for 5-7 minutes in boiling water. For the given amount you need to take 3 liter jars. The lids are usually boiled for 10 minutes in boiling water; you can also wipe them along the contour with an alcohol solution.
Trim the cucumbers around the edges and cut them into rings.
We clean the onion and cut it into small halves of rings. So that you don’t want to cry while cutting the vegetable with a knife, fill it with chilled water a quarter of an hour before. Then the juice will stand out and when cutting it will not be so caustic.
Mix the vegetables, add salt and set aside for half an hour.
In a saucepan, mix pepper, vinegar, sweeten and add vegetables and juice to the resulting solution. Stir well so that the vegetables evenly receive the diluted spices and are saturated with juices.
Place the container on the stove and cook, stirring all the time. The cucumbers should take on a brownish tint.
Remove the container from the heat and immediately place it in a container and roll it up.
Cover with a towel and leave to cool. More often, a fur coat or a thick old blanket is used for covering, but you can also cover it with several thick towels.

Cranberry chutney

This sauce goes great with any poultry dish..

To prepare a wonderful sauce for 10 servings we will need:

A quarter cup of finely chopped dried apricots;
Half a glass of sugar and raisins;
250 ml water;
3 cups natural cranberries;
Sweet and sour apple. It will need to be cleaned, seeds and films removed, finely chopped;
A spoon of lemon zest;
A quarter glass of lemon juice;
A quarter cup of candied ginger root. Also chop it finely.
Half a spoon of crushed red pepper.

Total cooking time: 50 minutes.

In a bowl, mix dried apricots, sugar, raisins and water. Place on the fire and let it boil, then reduce the heat and cook for another 5 minutes, stirring constantly. Add cranberries, apple and zest, cook for 10 minutes.

Pour in lemon juice, add ginger and pepper before removing the sauce from the stove. Let the sauce cool and you can serve it with your dishes.

Zucchini salad for the winter without sterilization

The zucchini appetizer is very spicy, and will undoubtedly appeal to all lovers of “fiery” cuisine. It can be served as a salad with meat dishes or eaten as a snack with any side dish, placed on a slice of white fragrant bread. Good for family meals and get-togethers with friends.

List of required products:

4 kg. zucchini;
2 kg. tomatoes;
6 peppercorns (meaty);
4 garlic;
4 “fiery” peppers;
2 tbsp. oils;
2 tbsp. Sahara;
4 table. l. salt;
4 table. l. vinegar.

Zucchini salad for the winter without sterilization:

Wash all vegetables.
Remove the seeds from the zucchini, cut into cubes or bars - as you like.
Cut the tomatoes into small cubes.
Cut the pepper into 8-10 cubes, removing the stem.
Remove the stem from the hot pepper and cut into small pieces.
Peel the garlic.
Grind all vegetables, without zucchini, in a meat grinder.
Pour everything into a large saucepan. It is recommended to cook in a pan with a thick bottom.
Salt and sweeten the vegetable mixture. Pour in oil and vinegar.
After boiling, add zucchini to the mixture. Process for half an hour to 40 minutes so that the zucchini is thoroughly cooked, but does not fall apart. The thicker and larger the vegetable pieces were made, the longer they need to be cooked. But we must not allow them to become overcooked.
Sterilize containers using steam, as our mothers and grandmothers used to cook. The lids will need to be boiled...
Fill the jars with the dish, roll them up, and leave them under a thick towel or blanket until they cool completely. One day is enough.
Place the finished salad in a room without sunlight and at a low temperature.

Pickled cabbage

Cabbage prepared according to this recipe can be consumed the next day. It goes perfectly with potatoes and meat.

Ingredients for ten servings:

a kilo of cabbage;
4 things. carrots;
head of garlic;
liter of water;
150 g sugar;
2 tablespoons of salt;
half a glass of sunflower oil;
250 ml of 6% vinegar or 0.5 cups of 9%.

Cooking time is: 1 day 13 minutes.

How to cook:

Finely chop the cabbage.
Peel the carrots and grate them on a large grater.
Chop the head of garlic.
Place the cooked vegetables in a glass container that can be closed.
Boil water and salt in a bowl, add sugar and sunflower oil.
Remove from the stove and pour in vinegar.
Pour the hot marinade into a container with vegetables. Let the composition cool.
Close the lid and put it in a dark, cool place.

Rice salad with green tomatoes

Due to the presence of cereals, this snack turns out to be very satisfying and can be used not only as a salad, but also as a side dish for fish or meat.

Products:

4 kg of green tomatoes;
2 cups rice cereal;
1 kg each of sweet pepper, carrots, onions;
1 cup of sugar;
100 g salt;
3 cups sunflower oil.

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The cereal is washed and left in water to swell. After 1.5 hours, drain in a colander. Tomatoes are cut into 2 or 4 parts depending on size. Peppers, onions and carrots are chopped into strips. Place all ingredients in a saucepan, bring to a boil, and simmer for 40 minutes. Transfer to sterilized jars and seal with lids. Turn over and wrap until cool.

Canned zucchini

Large zucchini are no longer suitable for cooking, but you can still preserve them!

What is needed for 5 300 ml cans:

zucchini - 1 pc.;
onion - 1 pc.;
carrot;
garlic - 1 head;
a bunch of dill;
black and allspice - 15 peas each;
a spoonful of mustard;
laurel - 5 pcs.

For the brine:

liter of water;
250 ml 10 percent vinegar;
2 tablespoons of salt;
1.5 tbsp. Sahara.

All preparation will take approximately 40 minutes..

Cooking steps:

We clean the zucchini from the peel and seeds. Cut into strips or rings.
At the bottom of the jars we put an onion ring and carrot pieces, chopped garlic and a little chopped dill.
Place the zucchini tightly. On them we sprinkle 5 pieces of allspice and black peppercorns, a handful of mustard and bay leaves.
Prepare the marinade. Pour water and vinegar into a bowl, add sugar and salt. Bring the brine to a boil and pour it hot into the jars.
Close the lids and pasteurize for about 8 minutes. Let the jars cool and put them in the refrigerator.

Winter beet salad without sterilization

A bright, vitamin-rich vegetable salad - what could be better? The main flavor note is kept by beets, but there are also pleasant notes of sweet peppers, tomatoes, carrots, onions... It can be eaten directly on a slice of bread and as a snack with any main courses, it can also be used to prepare borscht, which will make the dish very rich in flavor. taste and aromatic. If you haven’t tried it before, now is the time to do it!

For the preparation we take:

2 kg beets;
1/4 kg carrots;
1/4 kg of onion;
3/4 kg tomatoes;
greens to taste;
1/3 kg pepper;
75 g garlic;
0.5 pod of hot pepper;
150 g butter;
100 g sugar;
1.5 tbsp. lie salt;
100 ml of regular table vinegar.

Salads for the winter without sterilization are the most delicious:

Prepare sterile jars in a way convenient for you, boil the lids in boiling water.
Wash and peel all vegetables, removing unsightly areas and possible damage in the form of early rot. Cracks on the fruit are not a problem; they can be left.
Grind the beets and carrots coarsely.
Cut the onion into medium cubes.
Cut the sweet pepper into cubes, or into thin strips - as is more convenient.
Grind the tomatoes into a paste using a blender. You can take a meat grinder.
Mix the tomatoes with salt, oil, sweeten and simmer, remembering to stir the contents from time to time so as not to burn to the bottom. For this purpose, as a rule, enamel dishes are not used, since the dish most often burns to it.
When the tomato pulp boils, put all the remaining vegetables into it, reduce the heat a little and cook for about an hour, no less.
When cooking comes to an end, finely chop the hot pepper, chop the garlic, and add everything to the dish.
Pour in vinegar and cook for another quarter of an hour.
Place the salad in jars, roll up and leave covered to cool.

Note! You cannot use iodized salt when preparing salads for the winter. This type of salt often causes vegetables to ferment. According to the observations of experienced housewives, rock salt is best suited for preserving food for the winter.

Cucumbers with zucchini

It’s easy, tasty and pretty quick to pickle cucumbers and zucchini. They complement each other perfectly, resulting in a good combination.

This recipe is designed to make one liter jar.

Compound:

zucchini;
a branch of dill and celery;
cucumbers - 7 pcs.;
2 cloves of garlic;
2 bay leaves;
5 pieces. allspice;
a piece of hot pepper;
a third of a spoon of salt;
half a spoon of sugar;
2 tablespoons vinegar 6%.

Cooking time is half an hour.

Cooking process:

Wash the zucchini, peel and cut into circles, 3 cm thick.
At the bottom of the jar we put dill, celery, then put cucumbers and zucchini, hot pepper, garlic, bay leaf. Fill everything with hot water and leave for a quarter of an hour. Then pour the water into the pan.
We put allspice, sugar, salt, vinegar in it. Let the mixture boil and pour it over the vegetables in the jar. Close the jar, put it under the blanket and let it cool completely.

Cabbage salad for the winter without sterilization

A delicious salad that is prepared without any heat treatment.
The only condition is that it should be stored in a room with a temperature no higher than +10 degrees; a cold cellar or refrigerator will do. Then he can stand quietly for up to 3-4 months. The salad is convenient because it is initially prepared with butter, and after opening it can be served without dressing.

Grocery list:

2.5 kg cabbage;
500 g carrots;
500 grams of onion;
500 grams of multi-colored peppers;
175 g sugar;
2 tbsp. l. salt;
150 ml vinegar;
250 ml refined oil.

Salads for the winter recipes without sterilization:

Wash and peel all vegetables, remove the top layers of leaves from the cabbage.
Chop the cabbage finely; you can use a knife or a special grater.
Grind the carrots on a grater.
Turn the pepper into strips.
Onion - in half rings, no thicker than 5 mm.
Mix all the vegetables, add salt and sweeten.
Pour oil and vinegar over the entire mixture.
Mix by hand, squeezing everything with your hands to release the juices from the vegetables. Mix all the layers well so that the salad looks homogeneous. Cover with a lid for 5-6 hours until done. It will be convenient to do this preparation in the evening and leave everything until the morning.
Sterilize jars and lids.
Place the dish in jars, filling them to the very neck, and roll them up.

Pickled peppers

You will need:

bell pepper – 2 kg;
water – 10 tbsp.;
Bay leaf;
sunflower oil – 250 g;
granulated sugar – 250 g;
salt – 50 g;
vinegar – 250 g;
black peppercorns – 10 pcs.

The vegetable can be prepared in slices or whole. In the second case, the fruits need to be pricked with a fork in several places.

Make a marinade from water, oil, vinegar, salt and sugar. Bring to a boil. Add vegetables to the boiling liquid in portions. Cook for 5–7 minutes.

Place black pepper and bay leaves in sterilized jars (put 2 peppercorns and half a fragrant leaf into a 0.5 liter container). Fill the containers with blanched vegetables, add marinade, and roll up.

Marinated tomatoes with marigolds

Flowers will add piquancy to pickled tomatoes. You will need:

small tomatoes – 0.6 kg;
marigolds - 1-2 inflorescences per liter jar;
salt – 1 tbsp. l.;
granulated sugar – 1.5 tbsp. l.;
table vinegar - 6 tsp;
water – 4 tbsp.

Fill the jars with tomatoes, put marigolds in each. Pour boiling water over it. After a quarter of an hour, drain the liquid, mix with salt and sugar, and bring to a boil. Pour in vinegar. Fill containers with tomatoes with the resulting marinade and roll up.