Vegetable salads take pride of place among winter preparations. They can be eaten as a stand-alone snack, used as a side dish, added to stews, and even soups. Bright sour-spicy or slightly sweet taste goes well with meat and fish, stimulating appetite.
Pepper salad: a step by step recipe
Colored bell peppers can be the basis for a classic homemade salad for the winter. It is very simple to prepare it, for long-term storage of canned food it is better to sterilize it, those who plan to eat salad within 1-2 months can do with rolling. To make the workpiece especially beautiful, it is better to use multi-colored peppers: red, yellow, green, orange. Other vegetables will act as companions: tomatoes, carrots, onions.
Ingredients:
- 1 kg of bell pepper;
- 1 kg of ripe meaty tomatoes;
- 500 g of juicy table carrots;
- 120 g of refined vegetable oil;
- 1 kg of onions;
- 130 g sugar;
- 1, 5-2 tbsp. l. coarse salt;
- 60 ml of table vinegar (9%);
- 1 tsp ground black pepper.
Wash and dry the vegetables. Cut the tomatoes into neat, even slices, cutting out the stalks. Pepper to clear of seeds, cut into half rings. Chop the onion in the same way. Combine vegetables in a deep saucepan. Add peeled and coarse grated carrots.
Add salt, sugar, ground black pepper, mix everything. Pour in vegetable oil and place the pot on the stove. Simmer for about half an hour, no need to stir. A lot of juice is formed during cooking, so the vegetables will not burn. At the end of the process, pour in vinegar, simmer for another 10 minutes.
Arrange the salad in sterilized jars and immediately roll up the lids. Turn the containers over on a towel, cover with a blanket or a terry towel, leave to cool completely. Move the blanks for storage to the cellar or the lower compartment of the refrigerator.
Bean Salad: Step-by-Step Preparation
A hearty bean salad contains more calories than cabbage or pepper dishes. However, in winter you want just such snacks: simple, tasty, nutritious. The nutritional value of the dish is high: beans are rich in fiber and B vitamins. It is easy to make salad dressing for homemade soups or garnish for meat dishes. The proportions of spices can be changed. For example, those who prefer spicier foods may want to increase the amount of black pepper.
Ingredients:
- 500 g beans;
- 1 kg of tomatoes (fleshy and sweet);
- 5 onions;
- 2 tbsp. l. refined vegetable oil;
- 0.5 tsp ground black pepper;
- 1 tsp allspice;
- 1, 5 Art. l. salt;
- 1 tsp vinegar essence;
- 5 pieces of bay leaves.
Sort the beans, rinse, add cold water. 1 part legumes need 2 parts liquid. Leave at room temperature overnight. In the morning, the beans need to be rinsed again and filled with clean water. Put on the stove, bring to a boil, reduce heat and cook until tender. You don't need to digest the beans. Slightly hard kernels will cook through the stew with vegetables, but too soft kernels may lose their shape. Drain the beans in a colander.
Peel the onion, chop into cubes and fry in boiling vegetable oil until golden brown. Make sure that it does not burn, otherwise the salad will acquire an unpleasant aftertaste. Wash the tomatoes, slightly cut each fruit and pour over with boiling water, then carefully remove the skin. Pass the pulp through the kitchen processor, turning into a puree.
Pour the tomato mass into a saucepan, cook over low heat for about 15 minutes. Add the sautéed onions and continue cooking for another 10 minutes. Add spices and bay leaf, add beans after 5 minutes, simmer for at least half an hour. Pour in vinegar essence, mix.
Pour the salad into sterilized jars, roll up the lids, cover warmly and leave to cool completely. You can store it both in the refrigerator and in any cool place.
Simple and delicious zucchini salad
Fresh, juicy zucchini goes well with vegetables that have a brighter taste. The salad turns out to be tender, the calorie content is moderate. An important condition: use the fruits of late varieties, they are much tastier.
Ingredients:
- 3 kg of zucchini;
- 1 kg of tomatoes;
- 1 kg of onions;
- 1 kg of carrots;
- 200 ml of vegetable oil;
- 1 tbsp. l. ground black pepper;
- 3 tbsp salt;
- 5 tbsp. l. Sahara;
- 3 tbsp. l. wine vinegar.
Peel the courgettes, cut into cubes. Grate the carrots, finely chop the onion. Chop the tomatoes into small pieces. Pour oil into a saucepan and simmer the onion lightly. When it becomes transparent, add the carrots, after 10 minutes put the zucchini. After another 10 minutes add tomatoes, mix, add sugar and salt. Simmer over low heat for about an hour, covering the pan with a lid. At the end of the process, add ground pepper and vinegar, mix the salad thoroughly and arrange in clean, dry jars.
Ten: classic vegetable salad
An original appetizer with 6 delicious ingredients - a real leader among homemade preparations. The salad is perfect as a cold snack, it makes an excellent dressing for soup or pasta sauce. The recipe is very easy to remember, for cooking you need 10 pieces of each type of vegetables.
Ingredients:
- 10 eggplants;
- 10 tomatoes;
- 10 sweet peppers;
- 10 carrots;
- 10 onions;
- 100 g sugar;
- 10 black peppercorns;
- 10 cloves of garlic;
- 2 tbsp. l. salt;
- 1 cup refined vegetable oil
- 3 tbsp. l. table vinegar;
- 1 glass of water.
Wash the vegetables. Cut the eggplants into slices and soak in cold water. After 30 minutes, drain in a colander. Cut the tomatoes into quarters, chop the onion into small pieces, prepare the pepper in the same way. Chop the carrots into thin circles.
Put vegetables in a large saucepan, add oil, add spices. Bring the mixture to a boil, reduce heat, cook for about half an hour, stirring occasionally. If too little liquid remains, pour in filtered water. At the end of cooking, add chopped garlic, pour in vinegar, mix. Arrange the hot salad in clean jars and close the lids. Wait for complete cooling, put away for storage.
