Winter preparations are a favorite pastime of our housewives in the corresponding season. And they strive not only to make it tasty, but also to make it beautiful. In this regard, puff salad for the winter is out of competition: bright, catchy, spectacular. Plus it's very tasty. And it can be done in many ways.
Puff salad for the winter with tomato cucumbers in its own juice
In this embodiment, no fill is required, so the taste is particularly rich and elegant. The ratio of ingredients is at your discretion, except that there should be an equal amount of tomatoes and cucumbers. All vegetables are cut into circles, rings and placed in sterilized half-liter jars in layers: onions - cucumbers - sweet peppers - tomatoes. If necessary, the layers are repeated. Vegetables are slightly condensed during laying, because they settle during sterilization. When the dish is filled “on the shoulders”, a spoonful of salt is poured into it, two - sugar and a pinch of coriander, and vegetable oil (a large spoon) is poured. Cans covered with lids are sterilized for about half an hour. After removal, a spoonful of vinegar is poured into each, the containers are corked, and a beautiful puff salad for the winter cools upside down, under the covers. Keeping in the cold is optional.
Cabbage option
For lovers of more traditional spins, we can offer another puff salad for the winter - with cucumbers, onions, cabbage, tomatoes and sweet pepper. Everything except cabbage is cut in circles, a head of cabbage is chopped with a thin straw. You can add vegetables in any order, but preferably in contrasting layers. The only limitation is that the bookmark should begin with a bow, which is put to the bottom with any layout. For a marinade, a spoonful of salt and three sugar are taken for every liter of water. Of the spices - peas, bay leaves and cloves. You can flavor something with your beloved, but neatly. The marinade is boiled for about five minutes, after which it is poured with a puff salad for the winter. Liter cans are sterilized for a quarter of an hour, vinegar in the volume of half a teaspoon is added under the lid before sealing. Cool traditionally, wrapped upside down.
Fancy Eggplant Salad
Many without the “little blue ones” cannot imagine a decent table, even an everyday one. For them - a special puff salad for the winter. True, to roll it, you have to work hard. Eggplant is cut into thin slices, salted and fried. Then a large saucepan is taken and a whole “whatnot” is put into it:
- Fried “blue” sprinkled with finely chopped garlic.
- Tomatoes cut in circles. Some housewives also deprive them of their skins, but, in our opinion, this is superfluous: time-consuming, and after that the tomatoes creep out and lose their appearance.
- Sweet pepper rings or large squares.
- Cubes of apples (do not grind when slicing).
- Onion rings.
The layers are repeated, and all this is poured with a glass of oil, salted and stewed on the slowest fire for about 50 minutes. In a hot form, the salad is laid out in sterile jars. Try to keep layering. It is advisable to store if not cool, then at least away from heating radiators.