What to cook for the winter from vegetables? The most delicious blanks, snacks for the winter of eggplant, zucchini, sweet and bitter pepper, with garlic and cherry plum, chicken, beans and mushrooms, pickled cucumbers, tomatoes in Korean, Sunny salad: recipes

To get a piece of summer in winter, do not forget about delicious blanks. And we provide recipes in the article.

Content

Home conservation has always been particularly popular, because it can be prepared to your own taste, choosing exactly those ingredients whose combination you like.

You can close not only the usual and standard snacks for the winter, you can also experiment by adding new spices, spices, vegetables or fruits to recipes.

Sharp eggplant with sweet pepper for the winter

Sharp spins are definitely an amateur, because not everyone eats such dishes. Nevertheless, sharp eggplants are delicious and simple in preparing a snack, which can be served on the table as an independent delicacy or along with a side dish.

Eggplant - 2.8 kg
Sweet pepper - 800 g
Chilli
Garlic - head
Apple vinegar - 100 ml
Sunflower oil - 100 ml
Pink pink, oregano, basil, carbon fencing, salt

Wash the eggplant, cut it with long plates, put in a pan. Sell \u200b\u200bvegetables well and pour water, let stand at least 45 minutes. After rinse the vegetables in order to get rid of excess salt. This procedure helps to remove all the bitterness from them, and the finished snack will taste pleasant.
Wash the pepper, clean from the seeds and cut into 6 parts in any way.
Use chili pepper at your discretion. If you are a lover of sharp snacks, put more, if you like a little sharp, do not put a lot of this pepper. Work with a vegetable exclusively in gloves, since its juice can burn the skin. Finely chop sharp pepper.
Peel the garlic.
Place peppers and garlic in the blender bowl and cross it until a homogeneous state. Add salt, spices and vinegar to the resulting sauce.
In a saucepan in preheated oil, fry the eggplant plates until cooked. Be careful, do not overcome vegetables, otherwise they will turn out not juicy. Excess oil, if there are a lot of it, can be removed with a paper towel.
In clean glass containers, put 2 tbsp. l. Vegetable sauce, then put eggplant in a jar, twisting plates in rolls. Having laid several rolls, add a couple more spoons of the sauce to the tank to the top of the jar.
Now put the entire container with a pelvis in a basin with boiling water, thus sterilize the banks for 25 minutes.
Close the containers with the lids and leave for a day in the room.
After a day, take a place more suitable for storing conservation.

Pickled cucumbers with lemon for the winter

Cucumbers are those vegetables that, perhaps, every housewife closes for the winter. However, they can be closed in completely different ways, in fact, the final taste of the winter snack will depend on the recipe. We suggest you try an interesting and unusual recipe for cucumbers with lemon. It turns out that vegetables are crispy with light sourness and a pleasant aroma.

Small cucumbers - 40 pcs.
Lemon - half pcs.
Garlic - 5 cloves
Water - 2 l
Sugar - 180 g
Salt - 70 g
Citric acid - 1.5 tsp.
Coriander, white pepper, cloves

It is advisable to take cucumbers small, however, if there are no such at hand, do not be upset. Choose the most small as possible, wash them and leave them in the water for several hours. For 2 liters, the jar will take approximately 40 pcs. small cucumbers.
Pour the lemon with boiling water, cut in half, and after 1 half cut into slices.
Peel the garlic.
Take a glass container, wash and sterilize it. Place in the container of spices and spices to taste, garlic and pair of lemon lobers.
Next, put the vegetables in the container, between them also put lemon slices.
Pour our cucumbers with boiling water and, covering the container with a lid, let stand for 15 minutes.
We drain the water from the can in the pan, add sugar, salt and boil to it. As soon as the liquid boils, add citric acid.
Pour the vegetables with the finished hot liquid and close the container with a lid, turn over.
After a day, we take it to a cooler room.

A snack for the winter of sweet, bitter pepper and drain

Such a snack is perfect as a sauce or refueling for second dishes. It can be served with potatoes, rice, beans and other dishes.

Depending on the taste preferences, you can change the proportions of sweet and bitter ingredients according to the recipe.

Bulgarian pepper - 8 pcs.
Violet onion - 4 pcs.
Garlic - 10 cloves
Chilli
Plum - 300 g
Vegetable oil - 80 ml
Sugar - 55 g
Salt - 25 g
Apple vinegar - 80 ml
Fresh dill - bundle
Water - 5 tbsp. l.

Wash the pepper, clean it and chop it in small pieces.
Peel the onion and cut into cubes.
Peel the garlic.
Chile pepper finely chop. The amount of this ingredient is determined based on your taste preferences. Do not add too much pepper so as not to spoil the appetizer with sharpness. Work with chili pepper in gloves so as not to get a burn.
Wash the fruits and remove the seeds from them. If you do not want a peel to come across a finished appetizer, peel it from the drain, however, it is not necessary to do this.
Wash and chop the dill.
Place fruits, garlic, pepper in a blender bowl and cross up to a homogeneous state. Submit the resulting sauce with sugar, salt, if desired by spices, oil and pour water.
Pour sauce into a pot with a thick bottom and cook until boiling.
After add all other recipe ingredients to it and cook for about half an hour on the quietest fire. Stir the contents of the pan periodically.
Small glass containers of small volume.
Pour the resulting snack on it and close the containers with the lids.
Put the jars down with lids, and after a day, take it into a cooler place in the house or in the cellar.

Fried sweet pepper with garlic and cherry plum for the winter

This recipe is a completely unusual and very tasty winter snack. Such a spin can be served even on the festive table. In preparation, such conservation is very simple, so you do not have to stand at the stove for a long time.

Pepper - 1.2 kg
Cherry plum - 200 g
Garlic - 1 head
Sugar - 65 g
Salt - 25 g
Apple vinegar - 35 ml
Sunflower oil
Water

Wash the pepper and remove seeds with a stalk from it. You do not need to grind vegetables according to this recipe.
Wash the cherry plum and remove the seeds from it. The skin can be removed as desired.
Peel the garlic.
In a saucepan in preheated oil until golden crust, fry all the peppers. You can remove excess oil from them with a paper towel.
Cloudly, place the garlic in the bowl of the blender and grind until a homogeneous state. Add sugar, salt, spices to the sauce as desired. Boil this mixture by adding vinegar to it at the end of the process.
Boil a little water.
Put a little sauce in clean glass containers, then tamp the pepper there and pour the residues of the sauce. If the sauce is too thick or it will not be enough, share the jar to the top with boiling water.
Close the container with a lid and leave for a day.
After a day, rearrange in a cool place.

Eggplant with chicken fillet for the winter: a delicious and hearty appetizer

Few people know, but winter snacks can consist not only of vegetables and fruits. Other ingredients, for example, meat, can be added to them if desired.

Such a twist is a real wand-outwill for the hostess, because it can act as an independent nutrient dish on any table or used as an additive to potatoes, pasta, etc.

Eggplant - 2.7 kg
Violet onion - 1.2 kg
Chicken pulp - 1.5 kg
Garlic - head
Tomatoes - 5 large pcs.
Sugar - 80 g
Salt - 55 g
Dining vinegar - 125 ml
Vegetable oil - floor l
Oregano, Paprika, Mayran, Italian herbs

Wash the eggplant, peel them and cut them in medium pieces. Transfer to a large basin, generously salt and pour water for half an hour. After rinse, so that the excess salt is left.
Peel the onion and cut into cubes.
Clean the garlic and chop finely.
Rinse and boil the meat without crushing in salted water. The chicken pulp will be cooked in 15-20 minutes, the hips, cook the legs a little longer than 35-45 minutes. If you use not chicken fillet, but other parts of the bird, be sure to remove the skin and bones from them. Finely chop the finished meat.
Wash the tomatoes and cut in any way.
Fry the eggplant until cooked in vegetable oil. If necessary, add a little water to the container with them and put out.
Onions also need to be frying, however, separately from other ingredients. We fry it to a transparent color.
Now in a large pan, combine all the ingredients according to the recipe, mix. Cover the container with a lid and simmer its contents for 1.5 hours. On the quietest fire.
Fasten the glass container, put a snack on it.
Put all the cans in a wide basin with boiling water and withstand it in it for 15 minutes.
Close the containers with lids and leave for a day.
After a day, rearrange the banks in a place suitable for storing conservation.

Canned tomatoes with garlic and carrots in Korean

A completely unusual presentation of your favorite tomatoes. Tomatoes prepared according to such a recipe are moderately sharp, salty and very tasty.

Tomatoes - 2 kg of medium
Sweet carrots - 300 g
Sweet onion - 2 pcs.
Garlic - 1 head
Sunflower oil - 170 ml
Coriander, white pepper, cloves, seasoning for carrots in Korean

For marinade:

Water - 1, 5 l
Apple vinegar - 280 ml
Salt - 65 g
Sugar - 220 g

Select the right amount of ripe, but solid tomatoes of medium size. Wash the vegetables and cut them in half.
Wash the carrots, clean and rub on a special grater for carrots in Korean or on a regular coarse grater.
Peel the onion and cut into large cubes.
Peel the garlic.
Sake carrots and onions with seasoning for carrots in Korean and let it be marched for 15-30 minutes.
At the bottom of each clean glass container, put a pair of garlic cloves and a slightly pickled vegetable mixture with your favorite spices, a couple of tbsp. l. oils.
Next, send tomatoes crushed in half in half so that they lay down the jars.
From the marinade products, prepare the desired liquid. To do this, connect all the ingredients except vinegar and boil them. After this process, add vinegar to the container.
The resulting liquid is filled with tomatoes in the container.
We place all the banks in a wide basin with boiling water and withstand for 20 minutes.
Close the container with lids and put up the bottom on the floor.
After a day, we send to a place to store conservation.

Pickled sweet onions for the winter

This conservation is great for onions in any form. It turns out the beam is very fragrant and crispy. It can be added to different salads or use it as an independent snack.

Small white onion - 700 g
Beets - 120 g
Water - 800 ml
Salt - 35 g
Sugar - 55 g
Lemon - 2 lobes
Dining vinegar - 2 tbsp. l.
White pepper with peas, cloves

Onions must be cleaned and washed. If there is no small onion on the farm, take a large one, but cut it into 2-4 parts.
Peel and chop the beets with long cubes.
Next, boil water, add salt, sugar and spices to it.
After boiling the liquid, add beets to it and wait 5 minutes.
Then we send onions to beets and wait another 5-7 minutes.
We sterilize the glass containers and lay out the slices of lemons on the bottom, then the onion, and the beets are upstairs.
Pour ugly and marinade into containers.
Close the containers with lids and leave for a day.
After a day, we rearrange the container to the place for storing conservation.

Beans with mushrooms and vegetables for the winter

The beans with the mushrooms are very tasty, and thanks to the presence of vegetables in the recipe, the dish is juicy and aromatic.

Beans - 1.5 kg
Champignons - 1.5 kg
Tomatoes - 1.5 kg
Sweet onion - 5 pcs.
Carrots - 700 g
Sugar - 180 g
Salt - 65 g
Dining vinegar - 100 ml
Sunflower oil - 200 ml
Paprika, oregano, dried dill

Rinse the beans, remove unsuitable for food and soak in water for at least 12 hours.
Champignons need to be cleaned and washed, cut with slices.
We wash the tomatoes and make a cross -shaped incision on each. Next, place the vegetables for 1 min. In boiling water, and then in cold water. Remove the skin and chop the blender.
We clean and chop the onion with a blender.
We clean the carrots, wash and three to the grater.
In the saucepan, heat the oil and put all the vegetables and champignons into it.
Next, focus on the vegetable mixture with salt, sugar and spices, fry over low heat for half an hour.
After add the beans to the saucepan, cover the container with a lid, simmer the contents for another 1 hour.
Add vinegar to the mixture, mix, bring it to readiness for 2 minutes.
We sterilize glass containers and lay out a delicious workpiece on it.
We put all banks in a wide basin with boiling water and withstand it for 15 minutes.
Close jars and put up the bottom.
After a day, we rearrange in a cold place.

Tomatoes dried for the winter

The simplest to prepare a snack, which can be served not only as an additive to the second dishes, but also as an independent delicacy. Also, such tomatoes can be used to prepare the first dishes.

Tomatoes - 1 kg
Vegetable oil - 250 ml
A mixture of spicy herbs

Choose small, ripe and dense vegetables. Do not take too large and upset tomatoes for this snack, since it is more difficult to cook them. Wash the vegetables and cut in half.
Since we will slows them in the oven, prepare a baking sheet in advance. To do this, cover it with parchment paper.
Smat the tomatoes with spices, however, in no case by salt, since in this case they will let the juice and will not be wrapped as we need.
With an open oven, Velte Vegetables until cooked. The wrinkled type of tomatoes and the changed color will indicate readiness.
Fasten the glass container, put tomatoes on it.
Sign the oil and pour into a container. Close the jars with lids.
After a day, send to a cool place.

Tomato caviar for the winter

Surely every hostess tried to harvest eggplant, squash caviar for the winter. This is an even more interesting option for vegetable caviar, because the main ingredient will be green tomatoes.

Green tomatoes - 1 kg
Sweet carrots - 350 g
Sweet bow - 150 g
Salt - 1 tbsp. l.
Sugar - 1 tsp.
Tomato paste - 120 g
Garlic - 5 cloves
Vegetable oil - 5 tbsp. l.

Choose small tomatoes, they quench faster in the oven. Wash them and cut them into 2-4 parts.
Peel the carrots and cut into several parts.
Peel the onions and garlic.
Put all the vegetables on a baking sheet covered with parchment paper and bake until cooked.
Next, all the vegetables and garlic, including chop in the bowl of the blender.
Put the crushed vegetables in a stewpan with hot oil, add salt, sugar and spices and simmer for 1 hour on the quietest fire.
Add tomato paste and simmer for another 15 minutes.
Sterminal glass containers and put a finished snack into it.
Next, put all the containers in a wide basin with boiling water, sterilize for at least half an hour, close the lids.
After a day, rearrange the appetizer to a place for storing conservation.

Sunny salad of corn and carrots for the winter

This winter appetizer can serve as the basis for the preparation of other dishes in particular salads. Take care of the preparation of such conservation in the summer, in winter you will not need a purchased canned corn.

Corn - 5 heads
Carrot - 3 pcs.
Sweet pepper - 4 pcs.
White onions - 3 pcs.
Water - 1.5 l
Salt - 35 g
Sugar - 45 g
Dining vinegar - 130 ml

Corn must not be chosen, sugar. Clean the heads of heads, boil in salted water for at least 1 hour
Pepper, onions and carrots must be washed, cleaned and chopped with medium cubes
Fill the sterilized glass containers with a vegetable mixture. Take the banks of the wrong volume so that they do not stand open for a long time
Now boil water and pour it into a container, after 10 minutes. Drink
Boil the marinade from the water, salt and sugar. After boiling, add vinegar, pour the liquid into jars
Gently put all the containers with a salad in a large wide basin with boiling water, withstand them for at least half an hour
Close the container with lids and after a day take it to a cool place

Zucchini salad for the winter

Zucchini are useful and available to every vegetables. They can be fried, cook, stew and, of course, close for the winter in the form of various salads, snacks, etc., it turns out such a twist very tasty, and the time of its preparation is minimal.

Zucchini - 1 large pcs.
Carrot - 2 large pcs.
Sweet pepper - 1 pc.
Tomatoes - 2 pcs.
Sweet onion - 2 pcs.
Sunflower oil - 55 ml
Garlic - 5 cloves
Salt

The zucchini should not be old, without large seeds inside. Wash the vegetable, peel and grind with medium cubes.
Wash the carrots, peel and chop with cubes.
Peel the onion and cut it out with medium cubes.
Peel the garlic and pass through the press.
Wash the tomatoes, grind in medium pieces.
In a saucepan in preheated oil, fry the vegetables for 10 minutes, then simmer under the lid for another 10 minutes.
We sterilize glass containers and lay out a snack on it hot.
We close the banks and after a day we take it to a cool place.

Winter salad with rice and vegetables

As already mentioned, twisting can consist of different components. In this recipe, the main ingredient is rice, and its juicy and fragrant vegetables complement it.

Rice - 250 g
Carrot - 5 pcs.
Sweet pepper - 5 pcs.
Tomatoes - 5 pcs.
White onions - 5 pcs.
Sunflower oil-200-250 ml
Garlic - 1 head
Salt - 45 g
Sugar - 25 g
Dining vinegar - 100 ml

We wash the rice and boil in salted water until cooked.
We clean the carrots, my and three on a coarse grater.
Wash the pepper, clean and cut with cubes.
Peel the garlic and pass through the press.
Peel and chop the onion in half rings.
Wash the tomatoes and cut into medium pieces.
In a saucepan in preheated oil, fry carrots and onions.
Next, we send pepper, garlic and tomatoes to the container, flavor with salt, sugar and vinegar, simmer for 15 minutes.
Add rice to the vegetables and continue to cook for another 25 minutes.
We sterilize the jars and lay out a snack on them, close the lids.
After a day, we send the salad to a cool place.

As you can see, for the winter you can close not only traditional tomatoes with cucumbers, pepper and eggplant. You can also experiment, add fruits, mushrooms, cereals and meat to twist. As a result of such experiments, you will receive delicious winter snacks that will certainly remind you of sunny days.