The preparations are excellent. Preparing vegetable snacks for the winter | Food and drinks

October 14, 2018
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Galina Fil

Winter is the ideal time to have a delicious meal, hiding in a warm kitchen from the terrible frost outside the window. But in order to eat well, you first need to cook something. To do this, you need to create delicious snacks for the winter in advance, which then you only need to take out from the pantry or cellar and eat at any time, enjoying the taste of summer.

Lecho

One of the most favorite preparations for many of our compatriots is lecho. And the best part is that this delicious winter appetizer couldn’t be easier to prepare. For this we need:

0.5 kg of juicy tomatoes;
2 kg of bell pepper;
0.5 kg of onion;
0.4 kg of tomato paste;
a glass of boiled water;
a tablespoon of salt;
0.1 kg sugar;
50 ml vinegar 9%;
0.1 l vegetable oil;
parsley and dill at your discretion.

At the first stage of cooking, scald the tomatoes with boiling water, after making an incision on them, and remove the skin from them, and also peel and wash the onions and peppers. After this, cut the tomatoes into large pieces, onions into quarters, peppers into diamonds, and just chop the greens thoroughly. Next, put all the ingredients, except bell pepper and vinegar, into a saucepan, bring the contents to a boil, let it simmer for a couple of minutes, and then add the pepper, then simmer the lecho for 10 minutes. Finally, pour in the vinegar, stir the contents and remove the pan from the heat. That's it, now we just pour the snack into sterilized jars, which are rolled up, turned over and cooled under a blanket.

"Vegetable whim"

A salad with such a beautiful name will certainly appeal to all those who love winter snacks made from vegetables. Recipes for such preparations are not only beautiful in appearance, but also tasty. To prepare the salad, onions, peppers, tomatoes and carrots are used. The recipe is simple, and the result will surprise you with its excellent taste. Vegetables can be served not only as a snack, but also as a side dish.

Ingredients:

A kilogram of sweet pepper (bell pepper).
Tomatoes – 2 kg.
Carrots – 0.85 kg.
Onion – 0.65 kg.
Salt – 100 g.
Vegetable oil – 400 ml.
Cloves, bay leaf.
Allspice.
Vinegar - 9 tbsp. l.
Vegetable juice – 9 tbsp. l.

Carrots need to be grated. The salad pepper is cut into two parts, the seeds are removed, and then cut into small strips. Tomatoes can be cut into slices, removing the junctions with the stalks. Cut the onion into half rings. Place all the vegetables in a large bowl, mix well, add salt and leave to brew for ten minutes. Next, the vegetables should be placed in a colander and left for a few minutes to allow the juice to drain, after which the ingredients should be transferred back to the pan. The juice obtained from vegetables should not be poured out; we will need it when sealing the cans. This is what we will be pouring into jars. Drizzle vegetables with vegetable oil. Meanwhile, place spices at the bottom of the jars. Then put vegetables in them and lightly compact them. Mix the juice with vinegar, add the resulting mixture to the jars to the top.

Next, cover the jars with lids and place them in a large saucepan, filling the containers with water up to their shoulders. Turn on the stove and bring to a boil, then reduce the heat and sterilize for another twenty minutes. After the specified time has passed, we roll up the jars and set them to cool upside down under a blanket. Once the salad has cooled, you can put it in the pantry or other place. At room temperature, this sealing does not deteriorate, so the jars do not have to be kept in the cellar.

Summer stew

Particularly popular among winter snack recipes is stew, which is loved by both children and adults. To prepare it we will need:

kilogram of eggplant;
0.25 kg of onion;
0.25 kg carrots;
0.5 kg bell pepper;
0.5 kg tomato;
0.1 kg of tomato paste;
a glass of sunflower oil;
4 tablespoons of 9% vinegar;
3 tablespoons sugar;
a tablespoon of salt;
black or red pepper at your discretion.

At the first stage of cooking, scald the tomatoes with boiling water and peel them, and also peel the onions and carrots and wash all the vegetables. Next, cut the tomatoes into large pieces, the onions into cubes, the eggplants into half rings, and simply grate the carrots on a coarse grater. At the second stage, pour vegetable oil into a thick-bottomed container, heat it, add carrots and onions and fry them until golden brown. Next, the eggplants are placed in a container and fried until all the oil has been absorbed, and then all other ingredients are added to the pan except vinegar, after which we turn the heat to low and simmer the stew for 15 minutes. Finally, add vinegar to the pan, mix everything well, pour into jars and cool under a blanket.

Zucchini in tomato

Vegetable appetizers are good because in a few minutes a dish appears on the table that does not require long preparation. Of course, we understand that we spent time preparing it earlier, but how nice it is to see the fruits of our labors in winter!

Our next recipe won't require much effort either. Zucchini in tomato sauce cooks quickly and can last in jars all winter. To prepare a vegetable snack (photos are given in the article), you will need the following products:

Tomatoes – 0.8 kg (or tomato juice – 0.8 l).
Two kilograms of zucchini.
Two tablespoons of sugar.
Butter – 100 g.
One hot pepper.
A tablespoon of salt.
Peppercorns and garlic - to taste.

Korean zucchini

Those who love spicy dishes will probably find zucchini cooked in Korean the most delicious winter snack. To do this, we will need:

3 kg of zucchini (zucchini);
one and a half kilograms of carrots;
0.75 kg of onion;
one and a half glasses of sugar;
3 tablespoons salt;
1.5 cups vegetable oil;
a glass of vinegar;
2 packets of Korean carrot seasoning.

First, we clean and wash the vegetables, and then grate both the carrots and the zucchini on a Korean carrot grater, and cut the onion into thin quarters. Next, mix all the vegetables in one container, and start making the marinade in another. To prepare it, combine seasonings for Korean carrots with vinegar, salt, sugar and oil, and then heat them slightly and cool for two hours.

At the second stage of cooking, thoroughly stir the marinade, pour it over the vegetables and place the zucchini in jars, carefully compacting the appetizer. Sterilize for 10-15 minutes. Finally, all that remains is to close the jars with lids, turn them over and leave them to cool under the blanket.

Korean carrots

Many people love Korean carrots; they are now sold in every supermarket. But you can prepare it yourself at home as a preparation for the winter. This snack can not only be kept in the refrigerator, but also rolled up for future use. According to our recipe, carrots turn out firm and juicy.

Ingredients:

Onion – 1/2 kg.
Carrots – 3 kg.
Sugar – 0.2 kg.
Salt – 2 tbsp. l.
Vinegar – 150 ml.
Korean seasoning – 4 tbsp. l.
Several heads of garlic.

The carrots must be peeled and grated (for Korean carrots). Cut the onion into cubes and chop the garlic. In a separate bowl, mix garlic, vinegar, salt, vegetable oil, sugar and seasoning. We put all the vegetables in a large container and pour the resulting mixture, then mix everything well and let it sit in the refrigerator for twelve hours. Next, you can place the workpiece in sterile jars. However, so that the salad does not disappear, it must be sterilized for ten minutes. And then you can roll it up.

Rice salad

If you want to get not only a tasty, but also a filling snack for the winter, then you can prepare the Danube salad with rice, which you can then eat as a regular side dish. And to make the dish, we will need:

1 kg red tomatoes;
half a kilo of green tomatoes, carrots, onions and bell peppers;
a glass of rice;
0.15 ml vegetable oil;
a teaspoon of vinegar essence 70%;
a tablespoon of salt;
half a tablespoon of sugar.

To prepare this snack for the winter, first we clean and wash the vegetables, blanch the tomatoes and remove the skin from them, and then cut the green tomatoes into large slices, the onion into half rings, the pepper into strips, and the carrot into cubes. Next, put all the vegetables in a saucepan, add salt and sugar and leave for 5 hours in a cool place so that they release their juice. At the same time, cut the red tomatoes into slices, put them in a saucepan, add oil to them and put them on the fire to boil for 25 minutes. While they are boiling, we wash the rice, which after 25 minutes, together with the set aside ingredients, we send directly to the tomatoes so that the salad can boil for 30 minutes. Finally, all that remains is to pour the vinegar essence into the pan, stir everything well, pour into jars, roll them up and leave them to cool upside down.

Recipe for cooking zucchini in tomato juice

To prepare, take tomatoes, wash and chop. There are several options that you can use: finely cut into cubes, grate, use a blender. Each housewife chooses the most suitable option for herself. Pour the tomato mixture into a saucepan, vegetable oil, salt, add sugar and put on fire (the slowest). The liquid should come to a boil.

At this time, you can peel the zucchini (for young zucchini this procedure is not necessary). Next, the vegetables need to be cut, for example, into circles, and then into slices (quarters of circles).

Once the tomato mixture has come to a boil, you can add the zucchini. Cook everything together for about twenty minutes. Then add pepper, vinegar, garlic and cook for another three to four minutes. Next, turn off the heat and transfer the salad into jars so that the tomato juice completely covers the zucchini and close the lids. So the vegetable appetizer for the winter is ready (with photographs it will be easier for housewives to understand the nuances of preparation). All that remains is to give the seaming a chance to brew in the warmth (under the blanket).

Greek appetizer

Among the many recipes for snacks for the winter, it is worth highlighting “Greek Salad”, which is also very nutritious, tasty and aromatic, so that it can even be placed on the holiday table. And to prepare the dish we need:

kilogram of eggplant;
kilogram of bell pepper;
0.5 kg carrots;
0.25 kg beans;
1.5 liters of tomato juice;
a glass of sunflower oil;
a quarter glass of sugar;
a quarter glass of vinegar 9%;
a tablespoon of salt;
2 heads of garlic.

First, we boil the beans so that they are not cooked to the very end, that is, they are slightly undercooked and not completely softened. Next, we clean and wash the vegetables, and then cut the eggplant into cubes, after which we let it sit for a while and squeeze it to remove the bitterness, grate the carrots, and cut the peppers into cubes. After this, pour oil and tomato juice into a thick-bottomed container, and also place all the chopped vegetables. Place the pan on the stove and cook the contents for 30 minutes. Then add vinegar, salt, sugar and beans and cook for another 15 minutes. At this time, chop the garlic and place it in the pan. Finally, mix everything thoroughly, cook the future snack for another 5 minutes and pour it into sterilized jars, which will then go to cool under a blanket.

Garlic cucumbers

Lovers of crunch will definitely appreciate this prepared winter snack, like garlic cucumbers, the taste of which in cold weather will be indistinguishable from the taste of fresh cucumbers. To prepare them we need the following ingredients:

2 kg of cucumbers;
one and a half tablespoons of salt;
one and a half tablespoons of sugar;
half a glass of vinegar 7-9%;
a little more than half a glass of vegetable oil;
6 cloves of garlic.

First of all, thoroughly wash the cucumbers, which we then cut into slices or half rings depending on their size, and also peel and chop the garlic. After this, mix all the ingredients, wait about half an hour for the cucumbers to release their juice, and then put them in jars, which we sterilize with the contents for a quarter of an hour, roll them up and leave them to cool under the blanket upside down.

Eggplant salad: ingredients

If you love vegetable snacks, then we will present to your attention a couple of recipes for winter preparations. Eggplant salad is prepared very quickly and is very tasty. The good thing about this recipe is that you don’t need to sterilize anything.

To prepare a vegetable snack we will need:

A kilogram of tomatoes.
Two kilograms of eggplants.
A kilogram of bell pepper.
Garlic - to taste.
A tablespoon of sugar.
Salt – 2 tbsp. l.
Vinegar (at least 9%) – 3 tbsp. l.

Mushroom caviar

If you like to pick mushrooms and this year you have collected a lot of them, then they can make an excellent winter snack, for the preparation of which we need:

3 kg of mushrooms (champignons, chanterelles, etc.);
a kilogram of bell peppers, carrots and onions;
1.5 cups vegetable oil;
salt and ground pepper as desired.

First, wash the mushrooms thoroughly and boil them until tender, then set them aside to cool. While the mushrooms are cooling, we clean and wash the vegetables, which we then pass through a blender or meat grinder together with the mushrooms. After this, all that remains is to put the minced meat in a thick-bottomed pan, add oil, pepper and salt and simmer the contents for two hours. That's it, now all that remains is to put the caviar into sterilized jars, roll them up, turn them over and leave them to cool under the blanket.

Solyanka from a multicooker

If you want to try to prepare a new snack for the winter, which is not like any other preparation, you can use the solyanka recipe for this. True, this will not be the first dish, but a salad, for the preparation of which you need:

500 grams of cabbage;
large bell pepper;
carrot;
2 onions;
canned cucumber;
2 tablespoons vegetable oil;
3 tablespoons of tomato paste;
3 cloves of garlic;
a teaspoon of sugar;
a tablespoon of vinegar 9%;
salt and pepper as desired.

At the first stage of cooking, we clean and wash the vegetables, and then we cut the onion and cucumber into quarters, the carrots into cubes, the pepper into strips, and crush the garlic with a garlic press. After that, take a multicooker, pour oil into it, add onions and carrots and set the “baking” mode, after which we cook them for 5 minutes. Next, add the pepper and fry for another 3 minutes, then add the cucumber and garlic there and cook for another 5 minutes, and while they are baking, chop the cabbage, which, again, add to the multicooker bowl. 5 minutes after it, salt, sugar, tomato paste and pepper go there, and the hodgepodge is put on the “stew” mode for an hour. Then add vinegar to the hodgepodge, cook for another five minutes, turn off the multicooker and pour the mixture into sterilized jars.

Zucchini salad recipe

We start preparing the salad by preparing the vegetables. Grate the carrots and cut the onion into small cubes. Grate the tomatoes into the bowl in which we will prepare the appetizer. Add sugar, oil and salt to the tomatoes. Mix all ingredients well. Next, add the onions and carrots. Place the pan over low heat, bring to a boil, then simmer for twenty minutes.

Then cut the zucchini into small cubes, add them to the salad and continue to simmer (20-25 minutes, the zucchini should release its juice). After this, add rice, add water, and cook over low heat until done. As soon as the cereal becomes soft, add vinegar and cook for another five minutes. Our salad is ready, all that remains is to put it in jars and roll it up.

As we can see, there are a variety of vegetable snacks. The recipes are so varied that you can always choose a great option for your family using your favorite products.

Dressing for borscht

Among the simple recipes for snacks for the winter, it is worth highlighting borscht dressing, which can be used to save time on preparing borscht, and consumed as an independent dish. To prepare it we will need:

kilogram of beets;
0.5 kg carrots;
0.2 kg of onion;
0.6 kg tomato;
3 large bell peppers;
5 cloves of garlic;
4 tablespoons vinegar 7%;
2 tablespoons sugar;
a tablespoon of salt;
7 tablespoons of vegetable oil.

First of all, we clean and wash the vegetables, and then cut them: onions into quarters, carrots, beets and peppers into strips, peel the tomatoes after scalding and cut them into medium pieces, and finely chop the garlic. Next, take a container with a thick bottom, add vegetables, sugar with salt and vegetable oil to it, mix everything well and put the pan or cauldron on the fire, where we simmer the vegetables over medium heat under a half-closed lid for 30 minutes. Next, add vinegar to them, mix everything again, cook for another five minutes and pour the snack into sterilized jars, which we then send to cool under a blanket.

Cooking eggplant

Let's start preparing the vegetable snack by preparing the eggplants. They need to be peeled and cut into cubes, and then salted. In this form they should stand for half an hour. In the meantime, you can peel the tomatoes. To simplify the process, you need to immerse each vegetable in boiling water for ten seconds, and then in cold water. This simple technique will allow you to easily get rid of the skin. Ready-made tomatoes must be minced or used in a blender. The resulting juice can be poured into a cauldron or pan and put on fire. In the meantime, while the liquid is boiling, cut the bell pepper into large pieces (you should take multi-colored ones, then the salad will turn out very bright and beautiful). Next, add it to the juice, add salt and sugar, butter. The resulting mixture must be boiled for at least twenty-five minutes (after everything boils) over low heat.

Then add the squeezed eggplants and bring to a boil, then reduce the heat and cook for fifteen minutes. The eggplants should become very soft; the salad should be stirred periodically and ensure that it does not turn into porridge. It's important not to overdo it here.

A few minutes before cooking, add garlic and vinegar to the almost finished dish. Next, you can taste the salad to see if there is enough sugar and salt. The boiling snack must be placed in jars (the jars must be sterilized) and rolled up. Next, as usual, place the seamer with the lids down in a warm place (under a blanket) for several hours. A spicy vegetable appetizer for the winter is ready.

Vegetable pilaf

Among the many recipes for the most delicious snacks for the winter, vegetable pilaf with zucchini stands out, which you will definitely want to try again.

And you will need the following ingredients to prepare it:

250 grams of rice;
8 tomatoes;
2-3 zucchini;
3 bell peppers;
4 medium sized onions;
2-3 carrots;
a glass of vegetable oil;
a tablespoon of 9% vinegar;
salt, pepper and spices with herbs to your taste.

To prepare this appetizer for the winter, first of all, wash and peel the vegetables, and then cut the zucchini into cubes, onions into quarters, peppers into cubes, and grate the carrots. Next, fry the onion in vegetable oil and, as soon as it turns golden, add the rest of the vegetables, as well as salt and pepper and spices. We set the heat under the vegetables to minimum, and in the meantime, scald the tomatoes, peel them, cut them into pieces and add them to the pan. While the tomatoes are releasing their juice, rinse the rice thoroughly and also add it to the vegetables, mix thoroughly and simmer over medium heat for 20 minutes. In the end, all that remains is to add vinegar to the pilaf and pour it into sterilized jars.

Pepper with tomato juice

Among the simplest recipes for delicious winter snacks, one cannot fail to mention sweet peppers with tomato juice. For preparation you need:

kilogram of bell pepper;
2.5 kg of juicy tomatoes;
2 teaspoons vinegar 9%;
salt, pepper and sugar as desired.

At the first stage of cooking, wash and peel the pepper, which is then cut into 6-8 slices. Then we scald the tomatoes with boiling water, peel them and put them through a blender or meat grinder to get juice, which we boil in a saucepan for about a third of an hour so that foam stops forming on it. Then add bell pepper, salt, sugar and spices to the juice and cook the appetizer for 15 minutes. In the end, all that remains is to add vinegar to the pan and pour the mixture into sterilized jars.

Peperonata with apples

Quantity: 800 g