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Vegetable salad for the winter

Vegetable salad for the winter

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We open the cauliflower in small bunches, leave it for half an hour in cold water and then put it in a strainer to drain.

We wash and clean the donuts of stalks and seeds and cut the fidelity.

Chop the white and red cabbage.

We clean and wash the carrot and celery and put them on the large grater.

Mix all the vegetables in a large bowl.

Put the vinegar, oil, sugar and salt to boil. Let it boil for a few minutes and pour it hot over the vegetables.

Add pepper to taste.

Let it soak for 24 hours. During this time we take care to mix a few times in the salad.

The next day we put the salad with the juice in clean and sterilized jars. We store the jars in the pantry or cellar.

Assorted vegetable salad for winter

I thought of contributing with this recipe that brings in winter a large intake of vitamins to those who consume it.

Ingredients: Cucumbers, carrots, peppers (I put donuts), white and red cabbage, cauliflower, celery leaves & # 8230 You also need vinegar and water (one part 9 degree white wine vinegar, two parts water), coarse salt (30 grams per liter of liquid, ie a tablespoon of v & acircrf), sugar (1 tablespoon and a half in a 800g jar) and spices as each wants, preferably mustard seeds, pepper and coriander, dill seeds, leaves laurel, maybe a clove or two.

Wash the vegetables and let them drain. The cabbage and pepper are cut into small pieces, the carrot is put on the grater with large fangs, the cauliflower is cut into smaller bunches, and the tender part of its stalks and cucumbers are cut into thin slices. All vegetables must be cut just as thinly so that they penetrate and ripen at the same time.

Mix all the vegetables well and squeeze the salad into sterilized jars, pressing with a spoon, so that no air gaps remain. Place the celery leaves on top, but leave two fingers on the edge of the jar. Add the sugar.

Boil the vinegar with water and spices. Bring to the boil and bring to the boil.

Method of preparation

A delicious salad next to a stew or a steak.

We open the cauliflower in small bunches, leave it for half an hour in cold water and then put it in a strainer to drain.

We wash and clean the donuts of stalks and seeds and cut the fidelity.

Chop the white and red cabbage.

We clean and wash the carrot and celery and put them on the large grater.

Mix all the vegetables in a large bowl.

Put the vinegar, oil, sugar and salt to boil. Let it boil for a few minutes and pour it hot over the vegetables.

Let it soak for 24 hours. During this time we take care to mix a few times in the salad.

The next day we put the salad with the juice in clean and sterilized jars. We store the jars in the pantry or cellar.

If the storage place is not cool, add a pack of preservatives or 5-6 aspirin.

7 winter salads for each day of the week

Even if the cold season does not urge you to eat too many vegetables, we challenge you to try ingredients that you now find on stalls and in stores and turn them into filling salads for the winter days.

When it's cold outside, the menu seems to change completely. Forget salads and recharge your batteries with hot dishes, hot soups and more filling dishes. However, even if tomatoes, cucumbers and peppers are not in season now, you can still find lettuce, arugula leaves and other greens grown in greenhouses.

In addition, you can reinvent salads by adding citrus, which you find in the cold season out of abundance. And for full salads you can always rely on roots, potatoes, fennel, cauliflower or broccoli.

If we have convinced you that you have alternatives for tasty salads and when it is cold outside, we will give you the right recipes and challenge you to try at least one a day.

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Vegetable salad in a jar for the winter & # 8211 a treat! You have to try it!

I like vegetables and I love to combine them. I often eat vegetable salads, even in winter. That's why I always prepare a few jars of salad for the winter. I use a simple recipe. You can find it in the rows below.

Ingredients needed for vegetable salad:

  • 1 kg tomatoes, 1 kg bell peppers
  • 500 gr onion, 25 gr salt
  • 20 g sugar, 50 ml sunflower oil
  • 1.5 tablespoons vinegar 9%

Method of preparation:

Peel an onion and finely chop it. Fry the onion in a pan with sunflower oil until translucent.

Wash the bell peppers and cut them into pieces. Cut the tomatoes into slices. Put the tomatoes, onions and peppers in a saucepan and cook. When the vegetables start to boil, add sugar and salt (to taste). Mix and cover the pan with a lid. Cook the vegetables for 20 minutes at medium temperature.

After 20 minutes, add the vinegar. Stir again and cook the salad for another 2 minutes.

Then put the vegetable salad in sterilized jars (you can sterilize the jars in the oven and the lids in a pot of boiling water). Pour the remaining juice into the pan over the vegetable salad in the jars.

Thread the lids tightly and make sure that the salad does not run. Turn the jars upside down and wrap them with a blanket or thick towel. Let them cool slowly overnight.

The next day, after the salad jars have cooled completely, store them in a dark and cool place, preferably in the cellar or pantry.

In winter, open the jars and eat your favorite vegetable salad. Have fun with your loved ones and increase your cooking!

Winter vegetable salad & # 8211 contains eggplant, bell pepper, tomatoes, onions and garlic

My pantry is full of jars of vegetable salad for the winter. I like the taste of salad in a jar so much that I could eat it every day. I recommend you try the recipe I used. You can find it in the rows below.


  • 10 eggplants, 10 bell peppers
  • 10 tomatoes, 10 cloves of garlic
  • 10 onions, 300 ml sunflower oil
  • 150 ml of 9% vinegar, 100 g of sugar
  • 2 tablespoons salt

Method of preparation:

Cut the eggplant in half lengthwise, then cut them into 5 mm thick slices. Peel a squash, grate it and cut it in half.

Cut the tomatoes in half, remove the stalks, then cut each half into 2-3 pieces. Peel an onion and cut it in half into rings, not too thin. Peel the garlic and cut it into small pieces.

Put a very deep pan on the stove, over medium heat. Add sunflower oil to the pan. When the oil heats up, add the tomatoes, eggplant, bell pepper, onion and garlic.

Sprinkle salt and sugar on top and mix lightly. When the vegetables start to boil, reduce the heat to a minimum. Boil the vegetables for 30 minutes, stirring occasionally.

5 minutes before the end, add vinegar. We mix. Immediately put the hot salad in sterilized jars. We close the jars with lids.

Turn the jars upside down, cover them with a blanket and let them cool completely. After they have cooled, we store them in a dark and cold place, preferably in the cellar or pantry.

If stored in optimal conditions, the vegetable salad jars keep very well all winter.

Vegetable salad with mustard mayonnaise for winter & # 8211 recipe

It took 3 hours to clean and cut the vegetables, in 2 people. And the preparation of mustard mayonnaise and the completion of the salad took another 2-3 hours the next day.


  • 2 kg of donuts
  • 2 kg of green gogonele
  • 1 kg of peppers
  • 1 ½ celery
  • 1 kg of carrots
  • 1 kg of onions
  • 1 zucchini

Ingredients for brine

  • 500 ml of 9-degree wine vinegar
  • 1 ¼ liter of water
  • 4 tablespoons sugar
  • 2 ½ tablespoons of salt for pickles
  • 2-3 bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon allspice seeds
  • 1 tablespoon coriander

Ingredients for mustard mayonnaise

Method of preparation

Peel the carrots, celery, zucchini and onion.

We put half the amount of carrots on the grater with big holes, and the other half we cut into slices.

I put one celery on the large grater, and the other half I cut into strips, like matches. Put all these vegetables in a large bowl.

Finely chop the onion. I cut the zucchini into strips.

Then wash the donuts and peppers and remove the stalks with seeds.

Then cut it into strips, cubes or as you wish. The pieces can be larger or smaller.

Then wash the gogonelles and cut them into slices or cubes, as desired.

We cut all the vegetables properly so that the salad would be easier to eat.

Put the onions, donuts, peppers and gogon in a separate bowl.

Vegetable salad with mustard sauce

Then prepare the brine in which you will cook the vegetables.

Put the vinegar, water, salt, pepper and spices in a saucepan on the fire.

When it starts to boil, add the mixture of onions, donuts, peppers and zucchini one at a time. Once the water boils, let the vegetables boil for 5 minutes.

Remove them with a spatula in a saucepan or in a bowl with thick walls. Roast the whole amount of vegetables in turn for 5 minutes.

Then scald the carrot, celery and onion mixture, simmering for 10 minutes (the roots are stronger and need to boil longer).

Remove the vegetables with a whisk to a bowl.

At the end, mix all the scalded vegetables and pour the remaining vinegar mixture over them. Cover the bowl with a weight and let the vegetables soak overnight. If you do not fit in a single basin you can use 2 dishes.

The next day, drain the vegetables from the excess brine, squeezing them lightly by hand. The remaining liquid can be used for donuts in vinegar, tomato sauce or other such preserves.

Then prepare the mustard mayonnaise. Empty the contents of the mustard jar into a bowl. Pour a little oil and mix, like egg mayonnaise. We used a mixer. A vertical (manual) blender can also be used. This mayonnaise can also be made by hand, with a spoon.

When you have incorporated all the oil and the mayonnaise is ready, add it over the vegetables and mix by hand.

Vegetable salad in mustard sauce for winter

Wash your hands. Then, with a spoon, fill the jars with vegetable salad. You can use smaller or larger jars.

We used 400 g jars, so that once opened, the salad jar could be consumed as soon as possible. I got 19 jars.

Screw on the lids and sterilize them in an oven tray, or in a saucepan of water on the stove, for 30 minutes.

Ingredients Oltenian vegetable salad for winter

1 kg of green gogonele (raw tomatoes)

3 large green apples (to be strong, will cut from the acidity of vinegar)

1l wine vinegar (indicated would be the red one of Iacomi of 9 degrees)

3 tablespoons high salt for canning (never)

For mayonnaise sauce

1 jar of quality sweet mustard

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

1/2 l quality vegetable oil

Cucumber salad for the winter - recipe


  • 1 ½ kg of cucumbers
  • 700 g of onion
  • dill
  • the water
  • 9 degree vinegar
  • black pepper
  • sugar, salt
  • Bay leaves

Method of preparation

For this recipe the author used 500 gram jars.

It is advisable to use young cucumbers. If you have ripe cucumbers, you will need to peel them.

Wash the cucumbers and then soak them in a large bowl of cold water (enough to cover them). You can leave them in the evening until morning, or 5 hours during the day.

Cut each cucumber into slices. Or, if they are very large, cut the slices again.

Peel the onions and cut them into thin slices.

Then mix the cucumbers and chopped onion in a bowl with your hands. Add the finely chopped dill. Let the mixture stand for half an hour.

Then prepare the jars, adding 5 peppercorns to each jar.

Fill the jars with cucumber salad, pressing lightly with the back of a spoon.

Then put 1 teaspoon of sugar, 1 tablespoon of vinegar, ½ teaspoon of salt and a piece of bay leaf in each jar.

Then fill the jars with boiling water. Tighten the lids temporarily.

Place the jars in a wide, deep pot, on the bottom of which you have placed a cloth.

Fill the pot with hot water. The water level must be ¾ from the height of the jars.

When the water starts to boil, lower the temperature a little and leave the jars to sterilize for a quarter of an hour.

After that, take each jar out of the water one by one and screw the lid completely on.

You have one more step. Place the jars somewhere in the room. Cover them with a thick blanket and let them cool until the next day.

The jars are then kept in the pantry.

Cucumber salad prepared in this way can be eaten in winter, instead of pickles or as a side dish.

If you add a little oil and crushed garlic, you will get a salad that can be served as such, for example on fasting days.

Article source: Light Recipes, Cucumber Salad (for winter). To everyone's liking:

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Vegetable salad (for winter)!

We love this vegetable salad! In addition to being delicious, it is easy and quick to prepare. The vegetables in its composition should not be cooked or hardened, which means that they retain more taste, more flavor and more vitamins.


-200 g of bell peppers (we used green, yellow and red peppers)

In each jar:


1.Wash jars and lids thoroughly. Sterilize them by any method.

2.Wash the vegetables. Peel a squash, grate it and squeeze the juice. Remove tomato stalks and cucumber heads.

3.Wash and dry the parsley and dill.

4.Put 2 strands of parsley, 3 allspice berries and 2 tablespoons of oil in each 700 ml jar.

5.Cut the peppers into pieces or strips. We cut them into pieces for a jar of salad and in the form of strips - for the other (we simply wanted to diversify the appearance of cans).

6. Add the chopped peppers to the prepared jars (we added half a green pepper, yellow pepper and red pepper to each jar). Shake the jars a little and try to place the pepper pieces as compact as possible, so that there is little free space between them.

7.Cut the tomatoes and place them compactly in jars. We cut them into thick rounds for the first jar and into pieces for the other jar.

8. The next layer of salad in jars will be represented by onions, which we also cut into 2 different ways: in crescents and cubes. Do not forget to place it as compact as possible, without crushing the vegetables.

9. Put 2 sprigs of dill on the surface of the onion layer.

10.Cut the cucumbers and place them compactly in jars. We cut them into rounds and pieces.

11. Add the garlic to the jars. We added 2 cloves of garlic in each jar: one cut into large pieces and one finely chopped.

12.Add salt, sugar and vinegar to jars.

13. Fill them with boiling water and cover them with lids, without closing them tightly.

14.Put them in a saucepan with hot water (as far as you can put your hand in it), so that the liquid level is 2/3 of the height of the jars, the water must be warm, so that the jars do not crack due to temperature difference). You also need to put a clean cloth on the bottom of the dish.

15.Sterilize cans within 10 minutes of boiling water over medium heat.

16. Remove them from the water and seal them tightly. Check them for leaks.

17. Turn the cans upside down and cover them with a warm blanket until they cool completely.


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