The most delicious vegetable snacks: recipes. Vegetable snacks for the winter

It is difficult to imagine our menu in the winter without salads prepared in summer and autumn. Delicious appetizers made of vegetables are a great option for both a festive table and every day.

Eggplant Salad: Ingredients

If you like vegetable snacks, we will present you a couple of recipes for winter preparations. Eggplant salad is prepared very quickly and at the same time it turns out very tasty. The recipe is good because you do not need to sterilize anything.

To prepare snacks from vegetables, we need:

1. A kilogram of tomatoes.
2. Two kilograms of eggplant.
3. A kilogram of bell pepper.
4. Garlic to taste.
5. A tablespoon of sugar.
6. Salt - 2 tbsp. l
7. Vinegar (at least 9%) - 3 tbsp. l

Eggplant cooking

Cooking appetizers from vegetables will begin with the preparation of eggplant. They need to be cleaned and diced, and then salt. In this form, they should stand for half an hour. Meanwhile, you can peel the tomatoes. To simplify the process, you need to lower each vegetable in boiling water for ten seconds, and then - in cold water. Such a simple technique will allow you to easily get rid of the skin. Ready tomatoes must be scrolled in a meat grinder or use a blender. The resulting juice can be poured into a cauldron or pan, put on fire. In the meantime, while the liquid is boiling, cut Bulgarian pepper into large pieces (it is worth taking multi-colored, then the salad is very bright and beautiful). Next, add it to the juice, salt and add sugar, oil. The resulting mixture must be boiled for at least twenty-five minutes (after everything boils) over the slowest fire.

Then add the squeezed eggplant and bring to a boil, then reduce the heat and cook for fifteen minutes. Eggplant should become very soft, periodically the salad needs to be stirred and make sure that it does not turn into porridge. It is important not to overdo it.

A few minutes before cooking, add garlic and vinegar to an almost ready dish. You can then try the salad to see if there is enough sugar and salt. The boiling appetizer must be decomposed into cans (banks must be sterilized) and rolled up. Next, as usual, put the roll down with the covers in a warm place (under the covers) for several hours. A snack of vegetables for the winter is ready.

Zucchini in tomato

Vegetable snacks are good because in a few minutes a dish appears on the table that does not need to be cooked for a long time. Of course, we understand that the time spent on its preparation was spent earlier, but how nice it is to see the fruits of your labors in winter!

Our next recipe will also not require much effort. Zucchini in tomato sauce is cooked quickly and can stand in jars all winter. To prepare snacks from vegetables (photos are given in the article), these products will be required:

1. Tomatoes - 0.8 kg (or tomato juice - 0.8 l).
2. Two kilograms of zucchini.
3. Two tablespoons of sugar.
4. Oil - 100 g.
5. One hot pepper.
6. A tablespoon of salt.
7. Peas and garlic to taste.

Recipe for zucchini in tomato juice

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

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

Once the tomato mixture has boiled, you can add zucchini. Cook all together for about twenty minutes. Then add pepper, vinegar, garlic and cook 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, a snack of vegetables for the winter is ready (it will be easier for housewives to understand the nuances of cooking with photos). It remains only to give the opportunity to roll insist on warmth (under the covers).

Spicy green tomatoes

The following recipe can be adopted by those who love savory vegetables. Salted tomatoes do not roll up, they can be stored in a cool place (a cellar is suitable for such purposes) or in the refrigerator. To prepare them, we need:

1. Tomatoes (brown or green) - 2 kg.
2. Sugar - 1 tsp.
3. Salt - 3 tbsp. l
4. Pepper (peas and allspice), bay leaf, dill (several umbrellas).
5. Mustard powder - a few tablespoons.
6. Bitter pepper.
7. Horseradish.
8. Litere of water.

The ingredients are given by us to obtain one three-liter jar of tomatoes.

How to pickle tomatoes?

Since the choice of good fresh vegetables in winter is not as great as in summer, and the prices are high, for many families, prepared snacks from vegetables are a good way out. The recipes of all kinds of pickles are so diverse that any housewife can pick up something for herself.

Preparation of the workpiece should begin with the preparation of tomatoes: they must be washed and cleaned of the tail. At the bottom of the sterilized jar we put dill, a piece of horseradish leaf, black pepper, mustard (2 tbsp. L.), Several cloves of garlic. Next, spread the tomatoes.

In cool boiled water, dissolve salt and sugar. Pour tomatoes with the resulting brine, water should reach the shoulders of the can.

Then you can take the bandage, put it in several layers and iron it with a hot iron. We put the resulting napkin on tomatoes and pour mustard powder on it (about two tablespoons). This is to prevent mold. The jar itself is better to put in a deep plate or basin. After two to three days, the brine will become cloudy and a foam will appear. Excess fluid may leak out of the can. Tomatoes should be kept at room temperature for about ten days. Then we close the jar with a lid and send it to the refrigerator for two weeks until completely salted.

Zucchini Salad with Rice

Salad of zucchini with rice is a great appetizer of vegetables for the winter (with the photo below, jars with such blanks just look at you). The advantage of this workpiece is that it can be put on the table in a cold form, or you can heat it up, then the salad becomes a real stew with summer vegetables. Appetizer is prepared from simple products and does not require sterilization.

Ingredients:

1. A kilogram of carrots.
2. Zucchini - 2 kg.
3. A kilogram of tomatoes.
4. Two glasses of rice.
5. A kilogram of onions.
6. Half a liter of water.
7. A glass of vegetable oil.
8. Sugar - 1/2 cup.
9. Salt - 4 tbsp. l
10. Vinegar (at least 9%) - 100 ml.
11. Hot peppers and garlic.

Zucchini salad recipe

We begin the preparation of the salad with the preparation of vegetables. Grind the carrots and cut the onions into small cubes. In the dishes in which we will prepare the appetizer, we rub the tomatoes. Add sugar, oil and salt to the tomatoes. All ingredients are mixed well. Next, add onions with carrots. We put the pan on a slow fire, bring to a boil, and then simmer for twenty minutes.

Then cut into small cubes of zucchini, add them to the salad and continue to stew (20-25 minutes, zucchini should let the juice). After that, we fall asleep rice, adding water, and cook over low heat until cooked. As soon as the cereal is soft, pour in the vinegar and cook for another five minutes. Our salad is ready, it remains only to put it in banks and roll it up.

As we could see, there are a variety of vegetables snacks. The recipes are so varied that you can always choose for your family a great option from your favorite foods.

Eggplant saute

Vegetable salads are good in that they can be an independent dish on the table and perfectly complement the festive menu. Indeed, in winter, the assortment of fresh vegetables is not so great, so harvesting is an excellent alternative. If you like eggplant and prefer simple dishes to prepare, then you will like the appetizers of vegetables offered by us. Simple recipes are incredibly appreciated by modern housewives who do not have the opportunity to spend a lot of time in the kitchen. In this regard, sauteed eggplant deserves close attention. Preserving such a salad does not take much time, but the result will certainly please. The appetizer turns out to be incredibly juicy and tasty and will become the decoration of the winter table. In addition, this recipe does not imply sterilization, which is also convenient. When cooking, a small amount of vinegar is used.

Ingredients:

1. A kilogram of bell pepper.
2. A kilogram of eggplant.
3. Tomatoes - 2 kg.
4. Onion - 1/2 kg.
5. Vinegar (at least 9%) - 50 ml.
6. Sugar - 3 tbsp. l
7. A tablespoon of salt.
8. Vegetable oil -200 g.

Sauté: recipe

All vegetables must be cut into cubes, and onions - in half rings. We take the pan, pour oil (vegetable) into it, put pepper and onion and send it to the stove. We simmer them over low heat, not forgetting to stir, until the vegetables are soft. Tomatoes for sauté must be processed so that a homogeneous smoothie is obtained. To do this, you can rub them on a grater, or you can use a blender. Pour the resulting mashed potatoes into a pan, mix, adding sugar and salt. We bring the vegetables to a boil over a very low heat, and then for another half an hour we cook the sauté until the eggplants are ready. Then add vinegar, let the sauté boil for another two minutes and turn off the gas. We lay out a hot snack in dry, sterile jars. Then we roll them up and put them under the covers with the covers down. In the heat, the cans should stand until completely cooled, after which they can be cleaned in the cellar or pantry.

"Vegetable whim"

Salad with such a beautiful name will certainly be enjoyed by all those who love vegetables snacks for the winter. Recipes of such blanks are not only beautiful in appearance, but also delicious. 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:

1. A kilogram of sweet pepper (Bulgarian).
2. Tomatoes - 2 kg.
3. Carrots - 0.85 kg.
4. Onions - 0.65 kg.
5. Salt - 100 g.
6. Vegetable oil - 400 ml.
7. Clove, bay leaf.
8. Allspice.
9. Vinegar - 9 tbsp. l
10. Vegetable juice - 9 tbsp. l

Carrots need to be chopped on a grater. Salad pepper is cut into two parts and the seeds are removed, and then chopped into small strips. Tomatoes can be cut into slices, removing the junction with the stalks. Onion cut into half rings. We put all the vegetables in a large bowl, mix well, salt and leave to brew for ten minutes. Next, the vegetables should be thrown into a colander and left for several minutes to stack the juice, after which the ingredients are again transferred to the pan. Juice obtained from vegetables should not be poured, we will need it when rolling cans. That we will pour it into banks. Water the vegetables with vegetable oil. Meanwhile, we put spices at the bottom of the cans. Then we put vegetables in them and gently ram them. We mix the juice with vinegar, pour the resulting mixture into jars to the top.

Next, cover the jars with lids and put in a large pan, filling the containers with water on the shoulders. Turn on the stove and bring to a boil, then reduce the fire and sterilize for another twenty minutes. After the specified time, roll up the banks and set to cool upside down under the covers. Once the salad has cooled, it can be put in the pantry or another place. At room temperature, such a roll-up does not deteriorate, so it is not necessary to keep the jars in the cellar.

Summer Wonder Salad

This salad is incredibly easy to prepare and has a pronounced summer taste.

Ingredients:

1. A kilogram of cucumbers.
2. Tomatoes - 3 kg.
3. A kilogram of cabbage.
4. A kilogram of sweet pepper.
5. Onion - 1 kg.
6. Black pepper - 20 pcs.
7. Bay leaf - 10 pcs.
8. Vinegar - 185 ml.
9. Sugar - 250 g.
10. Vegetable oil - 250 g.
11. Three tablespoons of salt.

We cut cucumbers into rings, pepper into strips, onions into half rings, tomatoes into slices and cabbage into squares. We put all the vegetables in a pan, add oil, vinegar, spices. Next, cook the salad for seven to ten minutes after boiling. We lay out the hot appetizer in sterilized jars, roll them up, and then put them upside down to cool under the covers.

Korean carrots

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

Ingredients:

1. Onion - 1/2 kg.
2. Carrots - 3 kg.
3. Sugar - 0.2 kg.
4. Salt - 2 tbsp. l
5. Vinegar - 150 ml.
6. Seasoning Korean - 4 tbsp. l
7. A few heads of garlic.

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 fill it with the mixture, then mix everything well and send it to stand in the refrigerator for twelve hours. Next, you can lay out the workpiece in sterile jars. However, to prevent the salad from disappearing, it must be sterilized for ten minutes. And then you can roll it up.

Instead of an afterword

In our article we gave examples of what you can cook snacks from vegetables for the winter. Recipes with photos allow housewives to quickly understand the nuances of cooking. All salads have excellent taste and are easy to perform. We hope our information will be useful for you when choosing recipes for winter preparations.