From the middle of summer hostesses begin to make winter preparations. A variety of vegetables, fruits, berries are used, from which tasty and healthy compositions are created. Homemade preparations really help out when setting the festive table, and an ordinary dinner with a jar of some vegetable salad will be much more interesting. Today we offer to learn how to "close banks." Homemade preserves will come out much cheaper than those canned goods that are sold in the store.
Beets for winter
Such a useful and tasty root crop can be frozen for free for cooking borsch in the winter, when fresh beets of good quality are rarely found. But this is not the only beet harvesting option. We propose to prepare salads from the root for the winter - tasty and healthy!
Salad Ingredients:
- three kilograms of beets;
- a pound of sweet bell pepper;
- a pound of onion (you can 200 grams more).
For marinade:
- one and a half glasses of water;
- half a glass of sugar;
- 200 ml of table vinegar;
- two tablespoons of salt;
- a glass of vegetable (odorless) oil.
Cooking:
I wash the beets well, boil them together with the peel until fully cooked. Cool, clean and rub on a coarse grater.
Peppers cut into rings, do the same with onions.
It's time to marinade:
We lay out all the ingredients prescribed for the marinade in a saucepan, bring to a boil. Put pepper and onion in the marinade, cook for about seven minutes. Beetroot follows. Mix and cook for ten minutes.
We sterilize the jars and lids, put the salad together with the marinade and close.
Bean and Tomato Salad
This is a delicious salad for the winter. It can be safely put in a beautiful plate on the festive table - a palette of colors and the aroma of canned vegetables will cause a stormy appetite.
For cooking, take:
- 2.5 kilograms of ripe tomatoes (those that are ideal for preservation are ideal). Tomatoes should be tight, thick-walled, with a thick skin);
- one and a half kilograms of beans;
- a kilogram of carrots, the same amount of bell pepper (green and yellow);
- a pound of onions.
For marinade:
- a glass of sugar;
- three tablespoons of salt;
- half a liter of vegetable oil (refined);
- 2 teaspoons ground black pepper;
- a teaspoon of vinegar (70%).
Beans must be soaked before cooking for at least 12 hours. Rub the carrots on a coarse grater, cut the onion and pepper into strips, the tomatoes into pieces. Place all the ingredients in an enameled bowl, pour half a liter of water and mix with the products for the marinade.
After boiling, you need to reduce the heat, cook for two hours, stirring stably, so as not to burn. When ready, put on sterile jars.
Eggplant Salad
Self-made winter blanks are eaten with great pleasure! Let's make assorted eggplant and other vegetables, it will be really tasty and healthy.
Ingredients:
- five kilograms of eggplant;
- 2 pieces: carrots, onions, garlic (head), green apple, bell pepper.
For the sauce:
- 2 liters of tomato juice;
- two glasses of vegetable oil;
- a glass of 9% vinegar;
- half a glass of salt.
This winter harvest is cooked quickly and simply. It is necessary to mix all the ingredients of the sauce, put on a slow fire. Put the chopped salad ingredients in the sauce (everything except eggplant). Bring to a boil.
Cut the eggplants into small cubes, put in boiled vegetables, cook for an hour from the second boiling. Salad can be laid out on the banks in a hot or cooled form.
Harvesting for winter from zucchini
From zucchini you can cook not only caviar, but also delicious salads. We offer to get acquainted with one of those.
Of the ingredients you will need:
- two kilograms of squash;
- 600 grams of onions and carrots;
- 400 grams of water and tomato paste;
- a glass of vegetable oil and sugar;
- almost a full glass of 9% vinegar;
- a tablespoon of salt;
- five cloves of garlic;
- four large bell peppers.
Zucchini must be peeled and the entrails removed (soft center with seeds), cut into cubes. We rub the carrots, onions - in half rings, squeeze the garlic or crush, chop the pepper into strips.
We spread all the ingredients in a pan and after boiling, cook for half an hour. We lay out only in sterile jars.
Zucchini in banks
Great idea for homemade workpieces. From such zucchini then it will be possible to cook rolls with meat or vegetables. Or just fry the zucchini in batter. Agree, it sounds very attractive for winter when the price of fresh vegetables equals meat! The minimum required ingredients are:
- young zucchini, in which tender, small seeds;
- 9% vinegar;
- boiling water.
Cooking to pain is primitive. Zucchini need only be washed and cut ponytails. There is no need to clean. Cut into thin slices along and lay out layer by layer in half-liter, sterile jars. Pour boiling water to the top, in each jar add a tablespoon of 9% vinegar. Cover with lids, but not yet roll up.
In a large pan we put all the jars covered with lids, pour water so that it almost reaches the neck, bring to a boil and sterilize for five minutes. You can roll up.
Zucchini and tomato stew
This winter billet will become not only an excellent snack, but also a hearty side dish. Juicy, tender slices of zucchini are incredibly tasty.
For cooking, take:
- three medium squash;
- five large, ripe tomatoes;
- five medium onions;
- two large carrots;
- five cloves of garlic;
- half a glass of vegetable oil;
- a bunch of parsley and dill;
- a tablespoon of acetic acid;
- salt and pepper.
We clean the zucchini, remove the seeds, cut into cubes and put in the pan.
Finely chop the onion and fry in half the cooked vegetable oil. We spread it to the zucchini, there we send the tomatoes cut into cubes.
Peel the carrots and rub on a coarse grater. Fry in the second half of the oil, put in a pan with the rest of the ingredients.
Pour half a glass of water into a pan with vegetables and put on fire. Cook for 15 minutes after boiling, until the zucchini is soft. Salt, pepper, add washed and chopped greens, vinegar. Cook for another ten minutes after boiling.
Winter preparations are varied, colorful, and each housewife has her own unique recipe. We have offered you the simplest, but at the same time interesting options for preserving vegetables. Let's see what can be done with cucumbers for winter harvesting. Recipes will surprise with its simplicity.
Save fresh cucumbers
This is not conservation, but a way to extend the freshness of autumn cucumbers for a month. Cook when you are already shooting the latter, so you will have the opportunity to enjoy fresh cucumbers from your own garden in the month of November!
The day before the harvest, pour cucumbers on the plot to bring down the dust. Do not wipe or touch. When completely dry, collect, wipe with a cloth. Take care not to get spoiled or damaged!
In the sterile three-liter jar, install the simplest wax candle. The jar may be smaller, the candle should be such that it does not protrude from the neck.
Put the cucumbers in the jar loosely, light the candle, after 10 minutes, without extinguishing, cover with a metal lid and roll up when the candle goes out. Oxygen will be completely squeezed out of the jar, and this will slow down the growth of bacteria that damage vegetables. Store in a cool place.
Preservation of cucumbers for the winter
This recipe will produce sweet and sour cucumbers. What is useful to us?
Take a three-liter jar:
- five sheets of currant;
- horseradish leaf;
- five carnations;
- three peas of black pepper;
- 2 cloves of garlic.
Cucumbers must be soaked in cold water for three hours. So oxygen will come out of them, and the colder the water - the more crunchy they will turn out.
We sterilize the jar, put currant, horseradish leaves, garlic (peeled), cloves and peas on the bottom. Tightly lay the cucumbers and pour the boiling marinade, per liter of which is required:
- 50 grams of salt;
- 25 grams of sugar.
Bay, cover, wait five minutes. Drain the marinade back into the pan and boil again. Pour to the top of the can, add a tablespoon of table vinegar, roll up.
It is pleasant to make winter preparations, it is especially pleasant to eat them!