10 simple and delicious salads for the winter

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Vegetable snacks prepared according to these simple recipes will definitely delight you in winter.

1. Cucumber and mustard salad

Ingredients

• 2 kg of cucumbers;
• 250 g carrots;
• 2 heads of garlic;
• 125 g sugar;
• 2 tablespoons of dry mustard;
• 2 tablespoons of salt;
• 1 tablespoon ground black pepper;
• 125 ml of vegetable oil;
• 125 ml vinegar (9%).

Preparation

Cut the cucumbers into slices or slices and place in a large saucepan. Send grated carrots to them, garlic passed through a press and mix well. Add all other ingredients, stir again and let sit for three hours. During this time, the vegetables will produce juice.

Transfer the cucumbers to clean jars, pour over the secreted juice and sterilize for about 20 minutes. After that, roll up, wrap the cans, wait until they cool completely and put them away for storage.

2. Snack of tomatoes, carrots and bell peppers

Ingredients

• 1 ½ kg of tomatoes;
• 4-5 heads of garlic;
• 1 tablespoon salt
• 150 g sugar;
• 80-100 ml of vinegar (6%);
• 500 ml of vegetable oil;
• 2 kg of carrots;
• 1 kg of bell pepper.

Preparation

Pass the tomatoes and garlic through a meat grinder and transfer to a saucepan. Add salt, sugar, vinegar, vegetable oil to them and put on fire. When the mixture boils, add coarsely grated carrots and finely chopped peppers. Cook for 50-60 minutes, stirring occasionally. Then distribute the mixture to clean jars and roll up, turn upside down, wrap and leave to cool completely.

3. Zucchini and beetroot salad

Ingredients

• 4 kg of zucchini;
• 2 kg of beets;
• 2 kg of onions;
• 400 g sugar;
• 200 ml of vegetable oil;
• 85 g salt;
• 200 ml vinegar (9%);
• ½ teaspoon ground black pepper.

Preparation

Wash the zucchini well (if you are using overripe, peel and remove the seeds) and grate on a coarse grater. Do the same with the beets. Cut the onion into thin half rings.

Transfer vegetables to a saucepan, add sugar, oil and salt, bring to a boil, reduce heat and cook for 35 minutes. Then add the vinegar, mix everything well and continue to cook for another 5 minutes. Put the finished salad in sterilized jars and roll up.

4. Pickled pumpkin with hot pepper

Ingredients

• 600 g of pumpkin pulp;
• 1 chili pepper;
• a bunch of parsley;
• 300 ml of water;
• 1 tablespoon vinegar (9%);
• 5-10 peas of allspice;
• 3 teaspoons of salt;
• 3 teaspoons of sugar;
• 70–90 ml of vegetable oil.

Preparation

Cut the pumpkin into wedges and the peppers into medium-sized chunks. Divide vegetables into clean jars and add parsley.

Then prepare the marinade. Pour water and vinegar into a saucepan, add allspice, salt, sugar, vegetable oil and a little parsley. Boil the resulting brine over low heat for 5-7 minutes.

Pour the hot marinade into the pumpkin jars, cover them with a lid and simmer over low heat for 10-15 minutes. Then roll up, turn over, wrap and let cool completely.

5. Mushroom hodgepodge

Ingredients

• 3 kg of mushrooms;
• salt to taste;
• 1 kg of onions;
• 500 ml of vegetable oil;
• 1 kg of carrots;
• 3 kg of white cabbage;
• 180 g sugar;
• 15 peas of allspice;
• 10 bay leaves;
• 3 tablespoons of vinegar essence.

Preparation

Wash the mushrooms, chop coarsely and boil in salted water (about 5-7 minutes after boiling). Throw in a colander and leave for a while to drain all the water.

Cut the onion into half rings and simmer in oil. Grate the carrots and stew too, but separately from the onions. Chop the cabbage, salt and remember.

Combine prepared vegetables and mushrooms in a large saucepan or cauldron, add sugar, vegetable oil remaining after stewing, allspice and bay leaf. Simmer the mixture for 20 minutes, stirring occasionally, then add the vinegar essence and cook for another 10 minutes. Transfer the hodgepodge to sterilized jars, roll up, wrap up and leave to cool completely.

6. Pepper and apple salad

Ingredients

• 2 kg of bell pepper;
• 1 kg of sour apples;
• 1 kg of onions;
• 100 ml of vegetable oil;
• 80 g honey;
• 3 teaspoons of salt.

Preparation

Cut the pepper into strips 1 ½ - 2 cm wide, the apples into thin slices, the onion into half rings. Combine all ingredients, stir and let stand for about an hour. Then put on fire, bring to a boil, reduce heat and cook, stirring occasionally, for 15 minutes. Transfer the salad to sterilized jars, roll up, turn over, wrap and wait for them to cool.

7. Salad with zucchini, garlic and herbs

Ingredients

• 1 kg of young zucchini;
• 1 teaspoon salt
• 150 ml of vegetable oil;
• 1 large head of garlic;
• 10 sprigs of parsley;
• 5 sprigs of basil and dill;
• 2 tablespoons of vinegar (9%).

Preparation

Wash the zucchini thoroughly and cut into thin slices about 1 cm thick. Salt and fry them in 50 ml oil until golden brown. Boil the remaining oil and distribute over two one and a half liter jars. Place the zucchini there, sprinkling them with chopped garlic and herbs, and add a tablespoon of vinegar to each jar. Sterilize for 30–35 minutes, roll up and cool at room temperature.

8. Eggplant and horseradish salad

Ingredients

• 2 ½ l of water;
• 100 g of salt;
• 250 ml vinegar (6%);
• 2 kg eggplant;
• 100 g horseradish;
• 3 heads of garlic;
• 1 kg of bell pepper;
• ground black pepper - to taste;
• 250 ml of vegetable oil.

Preparation

Boil water with salt, add vinegar, coarsely chopped eggplants and cook for 15 minutes. Then discard the vegetables in a colander. Chop horseradish, garlic and bell pepper in a meat grinder, mix with eggplant and pepper. Pour in the vegetable oil, mix the salad well, place in clean jars and sterilize for about 10 minutes. Then roll up and leave to cool completely.

9. Beans in tomato sauce

Ingredients

• 1 kg of white beans;
• 3 kg of tomatoes;
• 20 g salt;
• 30 g sugar;
• 1 teaspoon of allspice and ground black pepper;
• 4 bay leaves.

Preparation

Peel the tomatoes and mince them. Add all the ingredients except the beans and cook the mixture for 30 minutes. Then add the boiled beans and simmer the salad for another 10 minutes. Place in clean jars, sterilize for about 10 minutes and roll up.

10. Kohlrabi salad

Ingredients

• 600 g kohlrabi;
• 150 g carrots;
• 1 small head of garlic;
• 4 sprigs of celery;
• 6 peas of allspice;
• 500 ml of water;
• 1 teaspoon salt
• 3 tablespoons of sugar;
• 3 tablespoons of vinegar (9%).

Preparation

Peel and cut the kohlrabi and carrots into thin strips. Place celery sprigs, allspice and garlic in clean jars. Add vegetables and tamp a little.

Boil water, add sugar, salt and stir until dissolved. Then pour in the vinegar, bring the marinade to a boil and remove from heat. Fill the jars with hot brine, cover and sterilize for 20-25 minutes. Twist the cans, turn upside down, wrap and leave to cool completely.