Главная 7 Culinary 7 10 incredible delicious blanks for the winter! Best selection

10 incredible delicious blanks for the winter! Best selection

“So simple!” He picked up for you 10 very unusual recipes blank for winter, which will fall to your liking. Be sure to cook at least one of these winter salads!

It’s time to work hard in the cold season to please the whole family with delicious white spaces.

10 incredible delicious blanks for the winter! Best selection

  • 1.5 kg of tomatoes
  • 1.5 kg of eggplant
  • 700 g of paprika
  • 500 g of carrots
  • 60 ml of vegetable oil
  • 1 head of garlic
  • 1 tablespoon. the essence of vinegar
  • 50 g of sugar
  • 30 grams of salt
  • one third of hot pepper pod
  1. Omit the tomatoes through a meat grinder or grind them in a blender. Cut the rest of the vegetables into large pieces. Salt the sliced ​​aubergines and let stand so that the bitterness separates. Finely chop the garlic.
  2. Pour the butter in a pot, put eggplant and fry, or turn on the Fooking multicooker program for 15 minutes. After that, add the pepper and carrots and fry for another 10 minutes.
  3. Add the tomato paste, add salt and sugar and activate the “extinction” program (or channels in a cauldron) for 45 minutes.
  4. Before the end it is necessary to add vinegar, garlic and finely chopped chopped pepper.
  5. After the time, place the salad in sterilized cans, roll up, turn over and cover with a towel.

10 incredible delicious blanks for the winter! Best selection

  • 5 large peppers
  • 4-5 cloves of garlic
  • 1 teaspoon salt
  • Pinch of sugar
  • 40 ml olive oil (or sunflower)
  • 10 ml of balsamic vinegar (apple)
  • black pepper peas – to taste
  • sprig of green basil
  1. Heat the oven to 200 ° C (in the “Grill” or “Convection” mode). Place the pepper on the rack or on the baking sheet, which should be hot. Put the peppers in the oven for half an hour.
  2. Take the peppers and put them in a saucepan, close well and let stand for 10-15 minutes.
  3. Peel the skin of the pepper and remove the stem and seeds. Do not rinse it with water to wash the seeds. Divide the pepper into pieces, and if there is juice in the pan, pick it up in a bowl.
  4. Put the pepper in glass jars, layering basil leaves and cloves of garlic. Add vegetable oil, vinegar, salt, sugar and black pepper (peas) in a bowl with pepper juice.
  5. Stir, boil and pour the mixture with pepper in jars. Close the kapron lids and refrigerate for 6 to 10 hours.
  6. To finish the salad before winter, add more vinegar to the marinade, sterilize the jars and roll up.

10 incredible delicious blanks for the winter! Best selection

  • 500 g of eggplant
  • 500 g of zucchini
  • 500 g of paprika
  • 500 g of carrots
  • 700 g of tomatoes
  • 100 grams of garlic
  • 50 g of table vinegar 9%
  • 150 grams of vegetable oil
  • 100 g of sugar
  • 35 grams of salt
  1. Clean all vegetables except aubergines. Squeeze the carrots on a coarse grater, and cut the sliced ​​garlic. Pumpkin and eggplant cut into large pieces. Remove the seeds from the pepper and cut into large pieces.
  2. In a separate bowl, mix the ingredients of the marinade (vinegar, oil, sugar and salt), when the mixture boils, cook it for another 3 minutes.
  3. Place the vegetables in the multicooker bowl (or in the cauldron) and pour with the marinade. If you are cooking a salad in a slow cooker, activate the “Cooling” program for 40 minutes. When the vegetables are hot, mix them.
  4. The banks can be sterilized for 10 to 15 minutes in the “Steam” mode, with the boil caps.
  5. Spread the hot salad over the cans, close the lids, turn over and cover with a towel so they cool gradually.

10 incredible delicious blanks for the winter! Best selection

  • 5 kg of white cabbage
  • 1 kg of carrots
  • 1 kg of onion
  • 1 kg of red pepper
  • 0.5 liters of 9% vinegar.
  • 0.5 liters of sunflower oil
  • 350 g of sugar
  • 4 tablespoons l with superior salt
  1. Cut the cabbage, onions and peppers, and grate the carrots. Stir everything perfectly, but do not imagine it.
  2. Add the vinegar, sugar, salt and sunflower oil and mix again. Spread on the jars and add a small cam. Add vinegar, sugar, salt and sunflower oil and mix again. Spread it over the cans and lightly cam.
  3. After 3 days, close the covers and store them in the refrigerator. This salad is stored for a long time, but it does not lose its flavor.

10 incredible delicious blanks for the winter! Best selection

  • 2 kg of cucumbers
  • 1.5 kg of onions
  • half a cup of sugar
  • half a cup of apple cider vinegar
  • half a cup of peanut butter (can peanut)
  • 2 tablespoons l coarse salt (not iodized)
  • 2-3 teaspoons coriander seeds
  • bunch of cilantro or parsley
  1. Cut the back of the cucumbers and cut into circles, about 1 cm thick. Cut the onion into rings that should be divided.
  2. Cucumbers and onions are put in a pan, add vinegar, sugar, salt, oil, coriander and finely chopped vegetables. Stir and place the vegetables over medium heat.
  3. Wash for 10-15 minutes for the cucumbers to soften. Spread in sterilized bottles, seal a little and roll up.

10 incredible delicious blanks for the winter! Best selection

  • 2 kg of zucchini
  • 3-4 light bulbs
  • 4-5 peppers
  • 350 g of tomato paste
  • 100 g of water
  • 1 tablespoon. l with a hill of salt
  • 200 g of sugar
  • 300 g of sunflower oil
  • 100 g of vinegar 9%
  • bunch of greens
  1. Onions, peppers and zucchini are cut into cubes and placed in a multicooker container (can be in a cauldron).
  2. Separately, in a bowl, mix tomato paste, salt, sugar, oil, vinegar and water.
  3. Pour the mixture with vegetables. Sprinkle with vegetables on top. Prepare a salad in a slow cooker in the “Cooling” mode for 40 minutes. Stir it and continue to spread hot in the sterilized jars, close tightly or roll up.

10 incredible delicious blanks for the winter! Best selection

  • 800 g of peeled peppers
  • 400 g of peeled zucchini
  • 800 g of peeled tomatoes
  • 1 tablespoon. rice
  • 5 pieces bay leaf
  • 1 tablespoon. refined vegetable oil
  • 50 g of 9% vinegar
  • 100 g of sugar
  • 1 tablespoon. l salt
  1. Cut the peppers and zucchini into strips, cut the tomatoes into cubes.
  2. Place vegetables, rice and other ingredients (except vinegar) in a large saucepan, stir and bring to a boil. Boil on low heat for 30 minutes, stirring occasionally.
  3. 3 minutes before the end of cooking add vinegar. Warm salad put on the edges and roll up.

10 incredible delicious blanks for the winter! Best selection

  • 500 g of green tomatoes
  • 200 g of sweet pepper
  • 100-150 g of onion
  • 50 ml of vegetable oil
  • 50 ml table vinegar (wine or apple)
  • spicy pepper
  • 1 teaspoon coriander seeds
  • 1/4 teaspoon fenugreek seeds (ucho-suneli)
  • 1/4 teaspoon oregano
  • Cilantro, Basil and Celery.
  • 1 bay leaf
  • 15 grams of salt
  1. Cut the vegetables into semi-slices and half rings, add salt and add the chopped vegetables and pepper. If you do not have all the condiments listed in the recipe, replace them with a hop-suneli mixture. Add vegetable oil and vinegar to the salad, mix and put under pressure for 1-2 days at room temperature.
  2. Then put the salad in the jar and put it in the refrigerator. In a week, the salad will be ready.
  3. To twist it during the winter, you must make another marinade for a 1 liter salad jar: 1 teaspoon. salt, 2 teaspoons sugar, 4 tablespoons. l Sunflower oil and 4 tbsp. l vinegar. Sterilize for 35-40 minutes.

10 incredible delicious blanks for the winter! Best selection

  • 1.5 kg of fresh mushrooms (tubular best)
  • 1 kg of tomatoes
  • 1 kg of pepper
  • 700 g of carrots
  • 700 g of onion
  • 4 cloves of garlic
  • 1 bunch of celery leaves
  • 300 ml of vegetable oil
  • 1 tablespoon. l black pepper (peas)
  • 1 tablespoon. l Jamaica pepper (peas)
  • 4 clove inflorescences
  • 100 ml of 9% vinegar.
  • 150 g of sugar
  • 50 grams of salt
  1. Brush the mushrooms and cut them into medium pieces. Then broth the minutes 15-20.
  2. Place in a colander, rinse and dry in a pan to evaporate excess moisture.
  3. In a large saucepan (better in the cauldron), heat the butter and put in it the tomatoes, onions and peppers cut into large pieces. When the juice appears, add the mushrooms, the julienne carrots, the garlic and all the condiments (except the vinegar).
  4. Boil on low heat for 30 to 40 minutes. 10 minutes before the end add the vinegar.
  5. Spread the sterilized jars and screw the sterilized caps, cool the jars and place them face down on a towel.

10 incredible delicious blanks for the winter! Best selection

  • 1.5 kg of tomatoes
  • 1 kg of eggplant
  • 1 kg of zucchini
  • 1 kg of pepper
  • 1 kg of carrots
  • 200 g of garlic
  • 70 ml of 9% vinegar.
  • 500 ml of vegetable oil
  • 200 g of sugar
  • 70 grams of salt
  • greens
  1. Chop the tomatoes or grind them in a blender, grate the carrot, eggplant, pepper and squash into cubes.
  2. In the tomato puree add vegetable oil, vinegar, sugar, salt and garlic chopped with parsley.
  3. Pour the tomato puree into the bowl of the slow cooker and turn on the “Cooling” program or the casings in a cauldron.
  4. Bring the tomato puree to a boil, add the chopped vegetables, mix and stir for 45 minutes.
  5. Hot spreadable salad in sterilized bottles, roll up, flip, wrap.

Such salads will be an excellent alternative to standard preservation: cucumbers or pickled or salted tomatoes. Add variety to your diet and try to prepare these blanks for winter!

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