Vegetables collected from their own personal plot always seem tastier than store or stall. After all, you well know how exactly the soil was cultivated and what fertilizers were consumed. You selected exactly those varieties of vegetables that seem to you the best, ripen well in your climatic conditions and meet your needs for acid, sweets, pungency, etc. And therefore, of course, I want to keep the crop as much as possible and spin home canned food.
"Garden" under the cover
What exactly should be the classic garden salad? A winter recipe offers many options - it all depends on what kind of useful plants you planted and grown. For example, if you have zucchini, tomatoes, onions, carrots, cucumbers, cabbage, garlic, then all this will coexist in the best way in one jar. Of course, all components should be stored in three-liter jars - stock more of them! Their number is free, if suddenly some component is over - it does not matter. Salad "Garden", a recipe for the winter, allows you to vary the composition of the ingredients. So, if you were also engaged in melons, then safely put in a jar and a couple of chunks of watermelon. The bookmark is made in this way: put 5-6 peas of allspice and a piece of hot pod on the bottom of the prepared container. Add an umbrella of dill, horseradish leaves, blackcurrant and cherry. Then a few slices of cabbage, small cucumbers, sliced zucchini or slices of squash or squash, strong small tomatoes, mugs of carrots. Lastly, store slices of watermelon so that the flesh does not wrinkle under other vegetables. From above, cover all this splendor with another dill umbrella and a few bay leaves. Plus, between the vegetables and on top, put a couple of cloves of garlic. Now for the marinade in the vegetable garden salad. The winter recipe recommends pouring vegetables with this composition: for every half liter of water, 4 tablespoons of sugar (tablespoons), 2 salts and half a tea glass of vinegar (about 125 g) are put.
In order not to doubt the possibility of the “bombing” of canned food at all, resort to the good old method: put 2 tablets of regular aspirin under the lid (acetylsalicylic acid is in every pharmacy). Well, sugar in this case, if you want, put the "extra" spoon. Thus, the “Garden” salad is sterilized: the winter recipe recommends “boiling” the jars for half an hour from the moment the full boiling of the water bath begins. Then they should immediately roll up, turn over, cover and leave to cool. A day later, send to the rest of the homework.
From beds to banks
Another very nice option, how to cook a vegetable garden salad, looks like this. In three-liter jars, garlic, spices, herbs, and dill are required at the bottom (see recipe above). Then 2-3 medium carrots (chopped in circles), 2 quarters of a small cabbage head, a few slices of zucchini, whole cucumbers and tomatoes (preferably “cream”) - how much will fit, onions, chopped into large slices, and half peeled peppers.
Put dill on top (for smell) and you can still garlic. Pour this beauty with hot water, let stand for 15 minutes. Then pour into the pan, boil again and pour the vegetables again. Leave again for 15 minutes and drain again. After that, pour a glass of vinegar (full if 6%, and ¾ if 9%), a glass of sugar, 3-4 tablespoons of salt into the pan, leave to boil again. If after such a heat treatment, pour the vegetable garden salad spread over the banks (the recipe with photos are attached) with boiling marinade, then they can not be sterilized. Banks turn over, wrap and leave to cool.
How nice to open them in winter, right?