Among winter preparations the place of honor is taken by vegetable salads. They can be eaten as independent snack, to use as a podgarnirovka, to add to ragout and even to soups. Bright sourish and spicy or slightly sweet taste is perfectly combined with meat and fish, stimulating appetite.
Pepper salad: step-by-step recipe
The multi-colored paprika can become a basis for classical home-made salad for the winter. It is very simple to train him, for long-term storage of canned food it is better to sterilize, those who plans to eat salad within 1-2 months can cost roll-in. That preparation turned out especially beautiful, it is better to use multi-colored pepper: red, yellow, green, orange. Other vegetables will act as partners: tomatoes, carrots, onions.
Ingredients:
- 1 kg of paprika;
- 1 kg of ripe fleshy tomatoes;
- 500 g of juicy table carrots;
- 120 g of purified vegetable oil;
- 1 kg of onions;
- 130 g of sugar;
- 5-2 tablespoons of coarse salt;
- 60 ml of a table vinegar (9%);
- 1 tsps of ground black pepper.
Wash up and dry vegetables. Cut tomatoes on accurate equal segments, having cut out fruit stems. Scrape pepper seeds, cut half rings. In the same way to chop onions. Connect vegetables in a deep pan. Add the carrots peeled and rubbed on a large grater.
Pour salt, sugar, ground black pepper, to mix everything. Pour in vegetable oil and put a pan on a plate. It isn't necessary to extinguish about half an hour, to mix. During cooking, a lot of juice so vegetables won't burn is formed. At the end of process to pour in vinegar, to extinguish 10 more minutes.
Spread out salad on the sterilized banks and at once to roll up covers. Turn tanks on a towel, cover with a plaid or a terry towel, leave before full cooling. Move preparations on storage to a cellar or the lower cold storage bay.
Haricot salad: stage-by-stage preparation
Nourishing bean salad contains more calories, than a cabbage or pepper dish. However there is a wish for such snack in the winter: simple, tasty, nutritive. The nutrition value of a dish is high: haricot is rich with cellulose and vitamins of group B. It is easy to do gas station for home-made soups of salad or a garnish to meat dishes. Proportions of spices can be changed. For example, those who prefers more hot dishes should increase amount of black pepper.
Ingredients:
- 500 g of haricot;
- 1 kg of tomatoes (fleshy and sweet);
- 5 bulbs;
- 2 tablespoons of purified vegetable oil;
- 5 tsps of ground black pepper;
- 1 tsps of allspice;
- 5 tablespoons of salt;
- 1 tsps of acetic essence;
- 5 pieces of bay leaf.
Touch, wash out, fill in haricot with cold water. On 1 part bean 2 parts of liquid are necessary. Leave for the night at the room temperature. In the morning haricot needs to be washed out and filled in with a clear water once again. Put on a plate, bring to the boil, reduce fire and cook until ready. It isn't necessary to digest haricot. Slightly hardish grains will reach readiness during suppression with vegetables, and too soft can get out of a shape. Cast away haricot on a colander.
Clean, chop onions cubes and fry in the boiling vegetable oil till golden color. Watch that didn't burn, otherwise salad will gain unpleasant smack. Wash up tomatoes, to slightly make an incision each fruit and drench with boiled water then accurately to remove a skin. Pass pulp via the kitchen processor, having turned into puree.
Pour tomato weight in a pan, cook on weak fire about 15 minutes. Add the fried onions and continue cooking of 10 more minutes. Add spices and bay leaf, in 5 minutes to pour haricot, extinguish not less than half an hour. Pour in acetic essence, mix.
Pour salad on the sterilized banks, roll up covers, heat to cover and leave before full cooling. It is possible to store both in the fridge, and in any cool place.
Simple and tasty squash salad
Fresh juicy squash are perfectly combined with the vegetables having brighter taste. Salad turns out gentle, caloric content moderate. Important condition: use fruits of late grades, they are much more tasty.
Ingredients:
- 3 kg of squash;
- 1 kg of tomatoes;
- 1 kg of onions;
- 1 kg of carrots;
- 200 ml of vegetable oil;
- 1 tablespoons of ground black pepper;
- 3 tablespoons of salt;
- 5 tablespoons of sugar;
- 3 tablespoons of wine vinegar.
Clean, cut squash in cubes. Grate carrots, thinly to chop onions. Tomatoes to cut small pieces. In a pan to pour in oil and to slightly stew onions. When it becomes transparent, to add carrots, in 10 minutes to lay out squash. In 10 minutes to pour tomatoes, to mix, put sugar and salt. Extinguish on slow fire about an hour, having closed a pan a cover. At the end of process to add a sprinkling pepper and vinegar, to carefully mix salad and to spread out on clean dry banks.
Desyatochka: classical vegetable salad
Original snack from 6 tasty ingredients – the true leader among house preparations. Salad will approach as cold appetizer, from it the excellent soup garnish or sauce for paste turns out. It is very simple to remember the recipe, preparation will require about 10 pieces of each type of vegetables.
Ingredients:
- 10 eggplants;
- 10 tomatoes;
- 10 paprikas;
- 10 carrots;
- 10 bulbs;
- 100 g of sugar;
- 10 peas of a black pepper;
- 10 garlic gloves;
- 2 tablespoons of salt;
- 1 glass of purified vegetable oil;
- 3 tablespoons of a table vinegar;
- 1 glass of water.
Wash up vegetables. Cut eggplants circles and wet in cold water. In 30 minutes to cast away on a colander. Cut tomatoes on quarters, onions to cut small pieces, in the same way to prepare pepper. Chop carrots thin circles.
Lay out vegetables in a big pan, pour in oil, add some spice. Bring mix to the boil, reduce fire, cook about half an hour, from time to time stirring slowly. If remains to liquid too little, to pour in the filtered water. At the end of cooking to pour the crushed garlic, to pour in vinegar, to mix. Spread out hot salad on clean banks and close covers. Wait for full cooling, remove on storage.