Winter Billets Salads from Vegetables - Recipes

Vegetable salads in banks can become an excellent alternative to canned cucumbers and tomatoes. Salads are perfectly combined with daily second dishes and are a real decoration of any festive table.

1
The main conditions so that salads get tasty and kept well

For salads, vegetables are used that have completely slept. At the same time, they do not take the fun or slightly immobally.
Vegetables and greens are well wash in front of the cutting water and dried with napkins.
Cut all the vegetables about the same pieces or slices so that with heat treatment they prepared evenly.
For salads, only a dining room large salt and vinegar fortress is 6 or 9 percent. For acidic vegetables suitable vinegar more delicate, for gentle - stronger.
Banks and covers for blockage must be sterilized.
Almost all salads require water sterilization, i.e. Immersion of filled cans in a saucepan with water and further boiling. If the recipe salads decline in cold banks, then they are immersed in cold water. If salads are flooded with hot fill, then the water in a saucepan should be hot.
The sterilization time of each specific salad can be different, but it is necessary to start its countdown from the moment of boiling water in a saucepan.
When sterilizing, the banks are covered with covers.
Water during sterilization cans reach the shoulders.
Sterilized filled banks shap up immediately after reaching them from boiling water.
Reloined banks are subjected to natural cooling and in no case is it not allowed by their additional insulation with old blankets or terry towels.
Ready salads are stored in a cool place in the dark room. With too high ambient temperatures, the banks risk explode, and even with minor lighting, vegetables can darken.

2
Salad of green tomatoes "Watercolor"

Ingredients:

1 kg of the onions of the reprint;
4 kg of tomatoes of green;
1 kg of carrots;
1 kg of Bulgarian pepper (yellow and red to 500 g).

Cooking:

Cut vegetables and folded into large pelvis.
Add a third of the faceted cup of salt.
To withstand vegetables with salt 6 hours to appear juice.
In the pelvis pour 500 ml of boiling vegetable oil and pour 200 g of sugar sand.
Vegetables mix thoroughly and fill the prepared banks.
Sterilize banks in half liters - 30 minutes, in one liter - 50 minutes.

3
Cabbage Salad "Original"

Take such vegetables:

White cabbage - 1 kg;
Pepper sweet red - 0.5 kg;
Onion - 0.5 kg;
Cucumbers - 0.5 kg;
Tomatoes are brown - o, 5 kg.

Detailed recipe:

Cabbage to chuck straw. Blanc in boiling water 2-3 minutes. Throw off the sieve to the glass moisture.
In the same way to do with pepper, i.e. Cut straw, blanch and get rid of moisture.
Onions, tomatoes and cucumbers cut into thin slices. Sliced \u200b\u200bvegetables do not mix.
Litter banks have layers prepared vegetables. The thickness of each layer is 2 or 3 cm. Vegetables when laying with spices. They will go to the liter bank such a quantity: a dry bay leaf of large size - 1 pc., Pepper pepper - 3 pcs., Mustard in seeds - 1/2, Coriander seeds - a small pinch.
Cook marinade from water (1 liter), vinegar 9% (200 ml), salts (30 g), sugar (80 g).
Hot marinade pour jars with vegetables and sterilize them 45 minutes.

4
Salad from beets "Piquant"

Get the same vegetables:

Beets - 4 kg;
Bulgarian pepper - 2 kg;
Onions - 2 kg;
Red tomatoes - 2 kg;
Medium-sized chili pepper - 3-4 pcs.

How to cook this salad:

Onions chopping long straw. Also prepare and pepper.
Onions and pepper fry on vegetable oil for about five minutes. Oils take 200-300 ml.
Loose beets on a coarse grater. Tomatoes skip through a meat grinder. Gorough pepper crumple.
Share all fresh vegetables in a large saucepan and spill. Stewed them for 1 hour, having interfering with a wooden spoon all the time.
To the stewed mass add roasted onions and pepper and salt to taste.
Stew salad for another 10 minutes, and then decompose on hot banks.
Sterilize this salad is only 10 minutes, because vegetables in it are already all ready.