Home canning vegetables for the winter: the best salads and marinades. Canning vegetables for the winter: interesting recipes Home canning vegetables

Pickled onion.

Ingredients:

• 1 kg shallots or small onions
• 4 - 6 black peppercorns
• 2 bay leaves
• 5 g mustard seeds

For the marinade:

• 800 ml water
• 200 ml 9% vinegar
• 25 g sugar
• 10 g salt

Cooking method:

Wash the bulbs thoroughly and place in boiling water for 2-3 minutes. Then rinse with cold water and let the liquid drain. Peel the onion, cut off the bottom part with the remaining roots. Place spices at the bottom of sterilized jars and fill the jars with onions. So, we can preserve vegetables according to this recipe: for the marinade, you need to bring water with salt and sugar to a boil, pour in vinegar and remove from heat. Pour the onion with hot marinade and sterilize: 0.5 liter jars - 12-15 minutes, 1 liter jars - 20-25 minutes. Roll up jars of vegetables pickled in vinegar, turn them over and let cool.

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Pickled garlic.

Ingredients:

• 250-300 g garlic
• 10g salt
• 25 g sugar
• 20 ml 9% vinegar
• spices to taste

Cooking method:

For this recipe for pickled vegetables, the garlic must be divided into cloves, peeled, and washed thoroughly. Place spices and garlic in a 0.5 liter jar. Add salt, sugar, pour boiling water, cover and sterilize for 5 minutes. Then pour in vinegar, immediately roll up, turn over and wrap until cool.

Ingredients:

• 700-800 g garlic

For the marinade:

• 300 ml water
• 200 ml 9% vinegar
• 20 g salt
• 50 g sugar
• 5 g cinnamon
• 3-4 peas each of black and allspice
• 2 bay leaves

Cooking method:

To pickle vegetables for the winter, divide the garlic into cloves, peel it, put it in boiling water for a few seconds, then rinse with cold water. Place the prepared garlic in a jar. For the marinade, bring water with salt, sugar and spices to a boil, pour in vinegar and remove from heat. Pour hot marinade over garlic. Roll up the jars, turn them over and wrap them until they cool.

Ingredients:

• 1.5-1.7 kg carrots
• 30 g garlic
• 4-5 sprigs of dill

For the marinade:

• 1 liter of water
• 30 g salt
• 25 g sugar
• 80 ml 9% vinegar
• spices to taste

Cooking method:

Before pickling vegetables, young, medium-sized carrots must be washed, the tail and tops with a small section of the root adjacent to them must be cut off. Cut the prepared carrots into large pieces and place them in boiling water for 5-7 minutes. Then cool and peel. Place a sprig of dill and a couple of cloves of garlic at the bottom of the jars. Place carrots tightly on top. For the marinade, bring water with sugar, salt and spices to a boil, add vinegar and remove heat. Pour hot marinade over the carrots and sterilize: 0.5 liter jars - 25 minutes, 1 liter jars - 35 minutes. Then roll up, turn over and let cool.

Pickled garlic arrows.

Ingredients:

• 500 g garlic arrows
• 10 g fresh hot pepper

For the marinade:

• 1 liter of water
• 50 g salt
• 50 g sugar
• 50 ml 9% vinegar

Cooking method:

Before canning vegetables, take care to harvest them on time. The arrows need to be collected before the garlic heads begin to fill. Wash the collected arrows, dry, cut into large pieces, place tightly in sterilized jars, add hot pepper rings. Pour boiling water over, leave for 10 minutes, then drain the water. To make the marinade, add salt and sugar to the water, bring to a boil, pour in the vinegar and remove from heat. Pour hot marinade over garlic. Roll up jars of vegetables pickled according to this recipe, turn them over and wrap until cool.

Spicy pickled pumpkin.

Ingredients:

• 1 kg pumpkin

For the marinade:

• 1 liter of water
• 50 g salt
• 60 g sugar
• 75 ml 9% vinegar
• 1 bay leaf
• 5-6 black peppercorns
• 2-3 buds of cloves
• 2-3 g ground cinnamon
• 2-3 g ground ginger

Cooking method:

To use this recipe for pickled vegetables for the winter, you need to peel the pumpkin, remove the seeds and the loose pulp adjacent to them. Cut the pumpkin into cubes, blanch in boiling water for 1 minute, then put into jars. For the marinade, bring water with spices to a boil, add salt, sugar, remove from heat and pour in vinegar. Pour boiling marinade over the pumpkin and sterilize: 0.5 liter jars - 5-7 minutes, 1 liter jars - 10-15 minutes. Then roll up, turn over and let cool.

Ingredients:

• 600-700 g garlic
• currant and cherry leaves
• carnation
• peppercorns

For the marinade:

• 500 ml water
• 30 g salt
• 25 g sugar
• 50 ml 9% vinegar

Cooking method:

Place washed currant and cherry leaves, cloves, and peppercorns at the bottom of sterilized jars. Wash the heads of young garlic, cut off the roots, peel off the top husk, leaving a thin bottom layer. So, we can preserve vegetables for the winter: put the garlic in boiling water, immediately take it out and put it in jars. To make the marinade, add salt and sugar to the water, bring to a boil, pour in vinegar. Pour hot marinade over garlic. Sterilize 1 liter jars for 7 minutes, then roll up, turn over and wrap until cool.

Ingredients:

• 1 kg garlic
• 20 g dill and tarragon

For the marinade:

• 1 liter of water
• 60 g salt
• pepper to taste
• 30 ml 9% vinegar

Cooking method:

For this recipe for pickling vegetables, you need to peel the garlic, wash it thoroughly, pour cold water for 3-5 hours. Change the water every hour. For the marinade, bring water with salt and pepper to a boil, remove from heat and pour in vinegar. Place some dill and tarragon at the bottom of the fermentation container, place garlic cloves tightly on top, sprinkle with chopped herbs, pour warm marinade. Leave at room temperature for 2 weeks. Make sure the garlic is completely immersed in the liquid. Then store in a cool place.

Look at the photos for the pickled vegetable recipes presented above:

Canned green peas.

Ingredients:

• 1.5 kg green peas

For the marinade:

• 1 liter of water
• 30 g salt
• 4 g citric acid

Cooking method:

Bring water to a boil, add salt. Place peas in boiling water in small portions and blanch for 1 minute. Using a slotted spoon, place the peas into the jars. Add citric acid to the water in which it was boiled and bring to a boil. Pour the boiling marinade over the peas. 0.5 liter jars for this canned vegetable recipe need to be sterilized for 30 minutes. Then roll up, turn over and wrap until cool.

Canned corn.

Ingredients:

• Corn

For the marinade:

• 1 liter of water
• 10 g salt
• 25 g sugar

Cooking method:

To prepare this recipe for canned vegetables for the winter, young ears of corn need to be immersed in boiling water for 30 minutes. Then remove, cool, cut off the grains. To make the marinade, add salt and sugar to the water and bring to a boil. Place corn kernels into the boiling marinade and cook over low heat for 30 minutes. Using a slotted spoon, place the grains into sterilized jars and pour boiling marinade over them. Roll up the jars, turn them over and wrap them until they cool.

Pickled squash or zucchini.

Ingredients:

• 1.5-1.8 kg squash or zucchini
• 100 g of greens (dill, parsley, celery)
• 15-20 g horseradish root
• 20 g fresh hot pepper
• 20-30 g garlic

For the brine:

• 1 liter of water
• 50 g salt

Cooking method:

Wash the zucchini or squash thoroughly, remove the stems, and chop coarsely. Small squash can be left whole. Wash the greens thoroughly and dry. Chop horseradish root and hot pepper. So, we can preserve vegetables for the winter without vinegar according to this recipe: you need to put some greens at the bottom of a 3-liter jar, then fill the jar with zucchini or squash, layering them with herbs, garlic, horseradish and hot pepper. Pour cold brine over vegetables. Leave at room temperature for 8-10 days. If necessary, add brine. Then store in a cool place.

Pickled garlic heads.

Ingredients:

• 1 kg garlic
• 3-5 black peppercorns
• Bay leaf

For the marinade:

• 1 liter of water
• 25 g sugar
• 30 g salt
• 15 ml 9% vinegar

Cooking method:

Wash the garlic heads thoroughly, cut off the bottom part, remove the top part of the peel, leaving a thin film. Blanch the garlic in boiling water for 3 minutes (young garlic does not need to be boiled), then drain in a colander and allow the liquid to drain. Place the prepared garlic in a fermentation container, sprinkle with spices. To make the marinade, add sugar and salt to the water and bring to a boil. Remove from heat, pour in vinegar. Pour the hot marinade over the garlic, place a small weight on top so that the garlic is completely immersed in the liquid. Leave at room temperature for 1-2 weeks. Store prepared canned vegetables for the winter in the refrigerator in tightly closed jars.

Ingredients:

• Beet
• spicy herbs to taste

For the brine:

• 1 liter of water
• 30 g salt

Cooking method:

Wash small beets thoroughly, cut off the tops and tails. Place the spicy herbs in a fermentation container, place the beets on top and cover with beet tops. Pour in chilled brine and set pressure. Leave at room temperature for 12-14 days. To preserve vegetables for the winter according to this recipe, you need to skim the foam daily and add brine if necessary. Then store in a cool place.

Vegetable mix.

Ingredients:

• 300 g tomatoes
• 300 g cucumbers
• 300 g bell pepper
• 100 g carrots
• 100 g zucchini
• spicy herbs to taste

For the marinade:

• 1 liter of water
• 50 g salt
• 50 g sugar
• 40 ml 9% vinegar

Cooking method:

Pierce the tomatoes. Remove seeds from bell peppers and chop coarsely. Cut carrots, cucumbers and zucchini into slices. So, we marinate an assortment of vegetables: put tomatoes, cucumbers, peppers, carrots and zucchini in jars in layers, topped with spicy herbs. Then pour boiling water over the vegetables, leave until cool, then drain the water. For the marinade, bring water with salt and sugar to a boil, add vinegar and remove from heat. Pour boiling marinade over vegetables. Roll up the jars, turn them over and wrap them until they cool.

Assorted “Generous Summer”.

Ingredients:

• 1 kg cucumbers
• 1 kg tomatoes
• 800 g cauliflower
• 500 g small squash
• 400 g carrots
• 500 g shallots
• celery stalks
• parsley and dill

For the marinade:

• 1 liter of water
• 40 g salt
• 70 g sugar
• 70 ml 9% vinegar
• Bay leaf
• 2-3 buds of cloves
• 3-5 peas of allspice

Cooking method:

Cut off the stems of the cucumbers. Pierce the tomatoes from the stem side. Divide the cauliflower into florets. Cut the squash into large pieces. Peel the carrots and cut as desired. Peel the onion. Chop the celery stalks. Place vegetables in prepared jars, topping with herbs. Pour boiling water over, leave for 10 minutes, then drain the water and use to prepare the marinade. Add salt, sugar, spices, bring to a boil, pour in vinegar and remove from heat. Pour boiling marinade over vegetables. Sterilize 1 liter jars for 10-15 minutes. Then the jars with assorted pickled vegetables need to be rolled up, turned over and wrapped until cool.

Ingredients:

• 500 g small cucumbers
• 500 g tomatoes
• 500 g zucchini
• 500 g bell pepper
• 50 g garlic
• 10-30 g fresh hot pepper
• grape leaves
• black currant
• horseradish

For the marinade:

• 1 liter of water
• 60 g salt
• 100 g sugar
• 80 ml 9% vinegar
• allspice and black peppercorns

Cooking method:

Cut off the stems of the cucumbers. Pierce the tomatoes from the stem side. Cut the zucchini into slices, cut the bell pepper into quarters. Place grape leaves, currants, horseradish, garlic cloves and hot pepper rings at the bottom of the prepared jars. Place vegetables on top, pour boiling water over them and leave until cool, then drain. To marinade a snack of pickled vegetables, add salt, sugar, spices to the water, bring to a boil, pour in vinegar and remove from heat. Pour boiling marinade over the vegetables and sterilize: 1 liter jars - 10-15 minutes, 2 liters - 20-25 minutes, 3 liters - 30-35 minutes. Then roll up, turn over and wrap until cool.

Assorted pickled vegetables.

Ingredients:

• 800 g tomatoes
• 600 g cucumbers
• 300 g zucchini
• 200 g bell pepper
• 50 g garlic
• 15 g fresh hot pepper
• sprigs of parsley and dill
• allspice and black pepper to taste

For the marinade:

• 1 liter of water
• 50 g salt
• 100 g sugar
• 100 ml 9% vinegar

Cooking method:

Pierce the tomatoes from the stem side. Cut cucumbers, zucchini and bell peppers into slices. Place parsley, dill, garlic, chopped hot pepper and spices at the bottom of the jars. Place vegetables on top. So, let’s pickle vegetables for the winter: for the marinade, you need to boil water with salt and sugar, pour in vinegar and remove from heat. Pour hot marinade over the vegetables and sterilize: 1 liter jars - 10-15 minutes, 2 liters - 20-25 minutes, 3 liters - 35 minutes. Then roll up, turn over and wrap until cool.

Assorted Hostess.

Ingredients:

• 500 g cauliflower
• 500 g cucumbers
• 200 g bell pepper
• 200 g green beans or other vegetables to taste

For the marinade:

• 1.5 liters of water
• 100 g sugar
• 60 g salt
• 100 ml 9% vinegar

Cooking method:

Separate the cauliflower into florets. Cut the cucumbers into large circles, bell peppers into strips. Cut off the tails of green beans. Place the prepared vegetables in jars. For the marinade, bring water with salt and sugar to a boil, add vinegar and remove from heat. Pour boiling marinade over the vegetables and sterilize: 1 liter jars - 10 minutes, 2 liters - 15-20 minutes, 3 liters - 25 minutes. Then the jars of pickled vegetables for the winter need to be rolled up, turned over and allowed to cool.

Assorted pickled vegetables with white cabbage.

Ingredients:

• 300 g zucchini
• 300 g cucumbers
• 400 g tomatoes
• 300 g white cabbage
• 200 g bell pepper
• 100 g carrots
• 30 g garlic
• 20 g horseradish root
• 10 g fresh hot pepper
• 3 bay leaves
• 4-5 peas each of black and allspice
• 1 dill umbrella

For the marinade:

• 1 liter of water
• 100 g sugar
• 60 g salt
• 50 ml 9% vinegar

Cooking method:

The proportions of vegetables for this recipe for assorted pickles for the winter can be changed to suit your taste. Cut zucchini and carrots into slices, cabbage into large pieces, cut bell peppers into quarters. Pierce the tomatoes. Place spices, dill, chopped hot peppers, garlic and horseradish at the bottom of the jar. Place vegetables on top and pour boiling water for 15 minutes. Then drain the water, measure its volume and use it to prepare the marinade. Add salt and sugar to the water, bring to a boil, add vinegar and remove from heat. Pour boiling marinade over vegetables. Roll up the jars, turn them over and wrap them until they cool.

Assorted cucumbers and tomatoes.

Ingredients:

• 500 g cucumbers
• 500 g tomatoes
• 2 leaves of horseradish
• 20 g horseradish root
• garlic
• dill umbrella

For the marinade:

• 1 liter of water
• 30 g salt
• 25 g sugar
• 40 ml 9% vinegar
• 5-6 black peppercorns
• 3-4 peas of allspice
• 1 bay leaf

Cooking method:

Place chopped horseradish root and leaf, garlic, and dill at the bottom of sterilized jars. Place cucumbers on top, and then tomatoes, pierced from the stem side. So, let’s marinate an assortment of vegetables for the winter: pour boiling water over the cucumbers and tomatoes for 10 minutes, then drain the water and use it to prepare the marinade. Add spices, salt and sugar to it, bring to a boil, pour in vinegar and remove from heat. Pour hot marinade over vegetables. Roll up the jars and wrap until cool.

Salted vegetables in Bulgarian style.

Ingredients:

• 1.5 kg bell pepper
• 1 kg green tomatoes
• 1 kg white cabbage
• 1 kg carrots
• 250 g of greens (celery, parsley, dill)

For the brine:

• 1 liter of water
• 60 g salt

Cooking method:

For this recipe for canning vegetables, bell peppers need to be pierced in several places at the base. Cut out the stems of green tomatoes. Peel the cabbage from green leaves and cut into 4-8 pieces. Peel the carrots. Place half of the greens at the bottom of the container. Place the prepared vegetables on top, cover with the remaining herbs, pour in cooled brine, and apply pressure. Leave for 2-4 days at room temperature. When active fermentation begins, transfer to a cool place. The vegetables will be ready in 20 days.

Look how delicious canning vegetables for the winter looks in these photos:

Ingredients:

• 4 kg tomatoes
• 1 kg bell pepper
• 1 kg cabbage
• 100 g carrots
• 200 g onions
• 50 g garlic
• 50 g horseradish root
• 10 horseradish leaves
• 50-70 g each of dill and celery
• 5 g salt

For the brine:

• 5 liters of water
• 25 g sugar
• 150 g salt
• 10 g black peppercorns

Cooking method:

To use this recipe for preserving vegetables, you need to chop the cabbage. Add grated carrots, finely chopped onions, salt, and lightly rub with your hands. Carefully cut out the core with seeds from the bell pepper and fill it with cabbage filling. Wash the tomatoes thoroughly and pierce them from the stem side. Coarsely chop the greens and garlic, cut the horseradish root into slices. For the brine, mix all ingredients, bring to a boil and let cool. Place some of the greens and horseradish leaves on the bottom of the pickling container. Then place the tomatoes and peppers, sprinkle with garlic and horseradish, cover with the remaining herbs and horseradish leaves. Pour cooled brine over the vegetables and place pressure on top. Leave at room temperature for 4-5 days until intense fermentation begins. Then move to a cool place for 20-30 days. Store canned vegetables for the winter in a cool place.

1. TOMATOES ARE SUPER!

I definitely recommend taking note of this recipe. The tomatoes are great! And the pickle! In general, this recipe should be closed - you won’t regret it.

Preparation:
We select tomatoes of the same size, any size you like.
We wash it and put it in sterilized jars.
Pour boiling water over it, let it stand for 5 - 7 minutes, pour it into a saucepan, add a portion of the drained infusion from each 3 liter jar.
2.5 tbsp. l. salt, 4 tbsp. l. sugar, 5 cloves, 10 black peppercorns, a pinch of ground red pepper, 2 bay leaves, 2 peeled cloves of garlic.
Bring everything to a boil, at the moment of boiling, pour 1 tbsp into the brine. l. vinegar essence and vodka, pour into a jar, roll up, turn over. After cooling, turn it back over and store it as usual.
The taste is extraordinary, the brine is drunk like a pleasant drink. Despite the presence of vinegar, it is not felt at all!

2. PREPARATIONS: EGGPLANT WITH GARLIC

If you were unable to harvest mushrooms this year, then this alternative to mushrooms will come in handy. These are very tasty eggplants with garlic. They go very well with potatoes in winter and as just a snack, and during Lent, it’s such a nice thing to eat them. Tasty!

Ingredients:
5 kg eggplants
0.5 l vegetable oil
500 g salt,
150 g garlic

For the marinade:
5 liters of water,
200 g 9% vinegar

Add salt, stir and leave for an hour:
Rinse thoroughly. Place in boiling marinade and cook for 7 - 10 minutes. Drain the broth.
Immediately add vegetable oil and finely chopped garlic to hot eggplants.
Mix and place in sterilized jars.
Roll up, turn over, wrap and leave until completely cool.

3. BELL PEPPERS WITH HONEY.

Well, do you still have pepper? Did you prepare the peppers this way using this recipe? If not, then try it if anyone else doesn’t know this recipe. Bell peppers with honey are very tasty. The taste of honey is not noticeable, but the pepper itself is very aromatic.

Preparation:
Sweet pepper - 5 kg,
Water - 3 l,
Garlic - 10 - 12 cloves.
Vegetable oil - 200 ml
Vinegar (the recipe had 9% 400 ml, it seemed like a lot to me, so I added less) - 200 ml,
Honey - 0.5 tbsp. (original 1 tbsp.)
Salt (without slide) - 2 tbsp. l.
Bay leaf - 3 pcs.,
allspice and black peas 5 pcs.

Wash the pepper and peeled garlic, drain the water, cut the pepper in half lengthwise, remove the seeds and membranes.
Prepare jars and lids (I got 4 jars of 1 liter each)

In a convenient deep bowl with wide edges, boil water, add vinegar, oil, garlic, a pot of pepper, honey, salt, bay leaf, vegetable oil, stir, when the marinade boils, drop in the pepper in portions, drown it so that it is completely in the liquid, Once boiling, cook over medium heat for 10 minutes until the peppers are soft, but do not overcook.
Then turn off the heat, spoon the pepper into tightly layered jars, pour marinade up to the neck, seal immediately, turn the jars upside down and wrap until cool.

4. VEGETABLE SALAD WITH MUSHROOMS

I bring to your attention a very tasty vegetable salad with mushrooms. The preparation is very simple and does not require much time to prepare. Fast and tasty! Meet:

Ingredients:
1 liter of vegetable oil,
1.5 kg carrots,
1.5 kg of onion,
1.5 kg cabbage,
3 tbsp. l. Sahara,
1.5 kg cucumbers,
1 tbsp. l. vinegar essence,
½ kg sweet pepper,
300 g boiled mushrooms,
2 kg of tomatoes.

Boil the oil, add chopped carrots, boil for 5 minutes. Add onion rings, cook for another 5 minutes. Add sugar and shredded cabbage and cook again for 5 minutes. Add all other ingredients to the salad, mix and cook the salad for 30 - 40 minutes. Place in sterilized jars and seal.

5. WINTER CABBAGE WITH EGGPLANT

For those who love cabbage and eggplant. Now you can try this couple right away. The appetizer is excellent. The recipe is not complicated. This cabbage with eggplants can be stored all winter. And probably everyone knows how to teach. Water it with vegetable oil with the smell of seeds, but you won’t be able to pull the onion there by the ears.

To prepare eggplant and cabbage for the winter you will need:
eggplants - 1 kg;
fresh cabbage - 1 kg;
carrots - 300 g;
garlic - 10 cloves;
hot pepper - to taste;
black peppercorns - 10 pcs.;
salt - 1.5 tbsp. l.;
vinegar 9% - 0.5 tbsp. (or to taste).

• Salt and vinegar can be finally adjusted to your taste.

First you need to cook the eggplants. To do this, you need to cut off the tails, place the eggplants in a saucepan with boiling water and cook after boiling for 5 - 7 minutes, no more, so that the eggplants do not overcook.


You can cover the top with a plate so that the eggplants do not float and they are all cooked equally.


When the eggplants are cooked, place them in a bowl and cool.


While the eggplants are cooling, shred the fresh cabbage thinly and place in a large bowl.


Grate the carrots on a coarse grater and add to the cabbage.


Prepare hot peppers and garlic.


Finely chop the hot pepper and pass the garlic through a garlic press.


Add garlic and hot pepper to cabbage and carrots. Also add peppercorns. Mix everything thoroughly.


Also add peppercorns and mix everything.
Add garlic and hot pepper to cabbage and carrots. Also add peppercorns and mix everything.


Cut the cooled eggplants into approximately 2 cm cubes.


Add chopped eggplants to a bowl with other vegetables, add salt and vinegar. To stir thoroughly. Finally adjust the salt and vinegar content to your taste.

Transfer the eggplants and cabbage into jars and store in a cool place. Jars can be closed with plastic or screw caps. And the sample can be taken in a week.

6. BEET SALAD WITH PRUNES

I really liked the recipe for beet salad with prunes. What attracted me was the salad without a gram of oil. An excellent option for preparation, which can be consumed as a snack, as a sandwich mass, flavored with mayonnaise, vegetable oil. butter or sour cream, or it can simply be added to any dishes where beets go well. You can use it at your own discretion and taste.

Ingredients:
beets - 1 kg,
pitted prunes - 200-300 g
honey -2 tbsp. l.,
salt - 1 tbsp. l.,
cloves - 4 - 5 buds
black pepper -
5 - 6 peas,
vinegar 6% -
0.5 tbsp. (less possible)

Wash the beets well, peel them and grate them on a coarse grater.
Wash the prunes too and pour boiling water over them for 5 minutes, then drain the water.
Add prunes to the beets, mix everything well and put the beet salad into sterilized jars.

Prepare the filling: dissolve salt, honey in 1 liter of water, add pepper and cloves and add vinegar, bring to a boil and cook for 2 minutes.
Pour the boiling marinade over the beets in the jars, cover the jars with boiled lids.
Sterilize jars of salad in a saucepan with low-boiling water (or any other method), 0.5 liters - 15 minutes, 1 liter - 25 minutes.
Then immediately roll up the jars, turn them upside down, wrap them up and leave until they cool completely.
Store beet salad for the winter in a dark and cool place.

7. EGGPLANT WITH BEANS AND VEGETABLES

I really like this preparation for the winter, I really recommend that you prepare it, unless, of course, someone has such a recipe, it has long been popular and many people make it. Delicious!

For 2 kg of eggplant:
500 g dry beans,
1.5 kg tomatoes
0.5 kg sweet pepper,
0.5 kg carrots
200 g garlic,
1 tbsp. with a pile of sugar
2 tbsp. l. with a heap of salt
100 ml vinegar 9%,
0.5 l vegetable oil

Soak the beans overnight. Boil until half done:

Chop the tomatoes and garlic using any available method:
Add salt, sugar, vinegar, oil to the tomato mass, bring to a boil and simmer for 5 minutes.

Add sweet peppers, cut into checkers:

Coarsely chopped eggplants.

Semi-cooked beans.

Cook, stirring frequently, for about 50 minutes.

Divide the hot mixture into sterilized jars and roll up.


Wrap until completely cool.

8. ASSORTED VEGETABLES, MARINATED IN VINEGAR WITH SPICES.

Such a delicious winter snack with potatoes, I think it will be just the thing!


You can use a variety of vegetables, preferably small varieties (cucumbers, tomatoes, onions, apples of paradise, cherry plum...).
If they are large, cut into portions or mugs (carrots, peppers, zucchini or squash, cauliflower...).
Some vegetables, like green beans and corn, need to be blanched in boiling water for a few minutes.


In general, the set of vegetables can be different.


MARINADE for 1 liter of water:
4 tsp. salt,
6 tsp. Sahara
1 tbsp. l. vinegar essence
1 - 2 bay leaves
4 - 6 pcs. allspice
8 - 10 pcs. black pepper

Boil the marinade (except vinegar). Pour the vinegar essence into the already turned off marinade (be careful - it may foam a lot).
Let it brew for 15 - 20 minutes.


Place a standard set of herbs into the jars - dill, horseradish, cherry and black currant leaves. To taste, you can use lovage, lemon balm, tarragon.
Next, lay out the vegetables in layers and pour in the strained marinade.
Sterilize 3 liter jars - 30 minutes.

9. SECRET RECIPE FOR AWESOME CUCUMBERS

These pickled cucumbers have a simply amazing taste, and we call the recipe for canning cucumbers “finger lickin’ good.”

Do you want to please your household in winter with cool pickled cucumbers? No, not the ones that show off in cans on supermarket shelves. Of course, there is no match for taste and color, but, in my opinion, pickling cucumbers at home is incomparable. We have been sealing cucumbers for the winter for a long time using one interesting recipe, and every time not a single jar survives until spring.

Products:
Cucumbers - 4 kg,
Parsley - 1 bunch
Sunflower oil - 1 tbsp. (200 ml),
Table vinegar 9% - 1 tbsp.,
Salt - 80 g
Sugar - 1 tbsp.,
Ground black pepper - 1 dl.,
Garlic - 1 head

We weigh 4 kg of cucumbers, young, small in size. Of course, we wash off all the dirt and dust from them. You can trim the tails and noses slightly.

We cut the larger cucumbers lengthwise into four parts: first in half, then the halves in two. Cut the smaller ones in half lengthwise. Place the prepared cucumbers in a saucepan.

Finely chop a good bunch of parsley and send it to the cucumbers. Add 1 tbsp to the pan. sunflower oil, a glass of 9% table vinegar and 80 g of salt (do not pour the 100 g glass to the top onto your finger).

That's not all. Pour a glass of sugar and a dessert spoon of ground black pepper into the resulting marinade for cucumbers.
We disassemble the middle head of garlic into cloves, cut them into thin slices and add them to the pan with the cucumbers.

Everything seems to have been listed. You just have to wait 4 - 6 hours. During this time, the cucumbers will release juice - the pickling will take place in this mixture.
You can shake the pan several times to mix the cucumbers in the marinade.

After the required time has passed, we take the prepared jars and fill them with slices of cucumbers: take a piece with a fork and, slightly tilting the jar, place it vertically. And so on until the jar is full. If the jar is not full, add another layer of cucumbers horizontally.

Fill the jars to the top with the marinade remaining in the pan, cover with the prepared lids and sterilize for 20 - 25 minutes.
We take it out, roll it up tightly and congratulate ourselves on sealing the delicious cucumbers in oil.
Place the jars upside down and wrap them in towels until they cool completely.

10. CANNED TOMATOES WITH GRAPE

What do tomatoes and grapes taste like?
These pickled tomatoes turn out to be unexpected, with a special, very pleasant taste that is difficult to discern unless you see that the tomatoes were canned with grapes.
A light fruity note enhances the taste of tomatoes, giving it grace and sophistication.

This preparation for the winter not only tastes good, but also looks very impressive and unexpected. A jar of beautiful tomatoes canned with grapes can easily be given as a gift when visiting friends.
Sweet grapes also turn out to be special, spicy and salty.
This is a very tasty food for a winter feast! A piece of bright summer in a plate!
This preparation is very tasty and beautiful!

Very tasty tomatoes with a spicy taste. Grapes can be served as a separate original appetizer.
It is very simple to seal tomatoes and grapes, following the principle of compote.
Proportions for canning tomatoes with grapes for 3 liter jars or one 3 liter jar.

Small tomatoes - 2.5 - 3 kg;
Sweet bell pepper - 1 pc.
Grapes - 1 bunch (white or black);
Herbs and spices for pickling (salting);
Hot chili pepper - 1 pc. (optional);
Garlic - 3 cloves;
Bay leaf - 2 - 3 pcs.;
Currant and cherry leaves - 3 - 6 leaves each;
Black pepper and cloves - 9 pieces each (3 in each jar);
Horseradish - 1 large leaf or piece of root;
Dill - 3 sprigs;

For the brine (marinade):
Salt - 1 tbsp. l.,
Sugar - 1 tbsp. l.
Boiled water.

Prepare jars and lids. Rinse, sterilize.
Rinse vegetables and herbs. Peel sweet peppers from seeds, cut into slices, hot peppers into slices or rings (you can have seeds if you like it spicy). Separate the grapes from the branches. Peel the garlic cloves and horseradish root.
Place herbs, spices, garlic, hot peppers and horseradish in the bottom of each jar, then tomatoes sprinkled with grapes and stick pepper strips into the free space. Sprinkle with sugar and salt. Pour boiling water over and let stand covered for 15 - 20 minutes.
Carefully pour off the resulting marinade, boil it and pour it over the tomatoes again. Roll up the lids.
Store in a dark, cool place.

Autumn is a traditional harvesting period. Original recipes for canned vegetables for the winter are searched on the Internet, passed from hand to hand, copied onto pieces of paper, and then the best are prepared in kitchens throughout the country. This is the mentality of Russian women - they need to make provisions for the winter.

The simplest cabbage: a recipe for the winter

What could be more banal than sauerkraut? However, there are many pickling recipes. Neither a picnic nor a holiday is complete without it. As our grandmothers used to say, “It’s not a shame to give, and it’s not a pity to eat it.” It's rough, of course, but it gets the point across. So, the simplest cabbage.

For a three-liter jar you will need:

• two medium heads of cabbage
• 3-4 medium carrots
• 100 g regular salt
• 25 g (tablespoon) sugar

Salting method:

1. Dissolve salt and sugar in 1 liter of boiling water.
2. Chop the cabbage into a wide bowl.
3. Grate the carrots on a coarse grater.
4. Mix everything, but do not mash.
5. Take a handful of cabbage, dip it in the brine without squeezing, take it out and put it in a jar.
6. The cabbage just needs to get wet. It is better to take a jar with a wide neck. When laying wetted layers, it is necessary to compact them tightly. When the jar is full, pour the remaining brine on top.
7. Place in a wide dish and leave to ferment for three days, periodically piercing the cabbage to the bottom with a wooden stick to release gas. If the room is very warm, then the fermentation time can be reduced, otherwise the cabbage will turn sour and will not be as tasty as it should be.
8. Do not throw away any brine that has overflowed during fermentation. It will need to be poured into a jar after fermentation. After 3 days, the finished cabbage is removed to a cold place.

Serve by adding finely chopped onion and aromatic sunflower oil. Shred the cabbage as thinly as possible, preferably with a fine shredder. Long thin strips look delicious. You can prepare it for the whole winter (it stores well), or in the winter, after buying a fork or two, prepare it again.

Preserving vegetables for the winter: a recipe for delicious cabbage with garlic

It would seem like cabbage too, but the taste is completely different. And if in the previous recipe it needs to be served with onions and butter, then this one can be immediately placed in a salad bowl. It is good without any additions.

For a three-liter jar you need:

• 2 kg cabbage
• 5 pieces. medium sized carrots
• 5 cloves garlic
• 2-3 table. tablespoons oil (unscented sunflower)
• 50g sugar
• 60g salt
• 1 tbsp. spoon of vinegar essence

Cooking method:

1. Shred the cabbage.
2. The carrots are grated on a coarse grater.
3. Place in a bowl, mix and knead slightly.
4. Press the garlic through a press into the cabbage and carrots and mix again.
5. Transfer the cabbage with carrots and garlic into a jar.
6. Pour butter, sugar and salt into 1 liter of water and boil.
7. Turn off the boiling marinade and pour the essence into it.
8. Pour hot marinade over cabbage in a jar.
9. Cool and store in a cool place.

This type of cabbage is stored well in a cool place, but it is not recommended to leave it for a long time (for example, until the next harvest), as it will taste like old sunflower oil.

Canned cucumbers: step-by-step recipe

A classic of the winter preparation genre is canned cucumbers. Stored indefinitely in a cool place. Incredibly delicious. Opening such a jar on New Year's Eve, you can feel the taste and smell of summer.

The entire recipe is designed for a three-liter jar. If someone prefers to make it in liters, you need to divide the amount of ingredients by three.

Required:

• dill to taste (2-3 stems with seeds)
• horseradish leaves - two large
• 3 medium onions
• 3 cloves of garlic
• 9 peppercorns
• 3 medium bay leaves
• 7 tablespoons table vinegar

For brine, dilute 50 g of salt and 25 g of granulated sugar in a liter of water.

Preparation:

1. Place horseradish leaves at the bottom of the jar.
2. There is also an onion, cut into several parts.
3. Garlic cloves, bay leaf and pepper.
4. Place the cucumbers tightly.
5. Boil the brine and pour over the cucumbers.
6. Add vinegar.
7. Close with washed metal lids.
8. Sterilize.
9. As soon as the cucumbers begin to turn yellow, remove and roll up the lid.

Three-liter jars are usually sterilized for 5-8 minutes. It all depends on the size of the cucumbers. At this time, it is better to monitor the color of the fruits in the jar.

Recipes for canned vegetables for the winter: Favorite salad with onions, cucumbers, tomatoes and peppers

A very tasty salad that can be prepared from the usual set of vegetables that grow in any summer cottage. Making such a preparation will not be difficult even for an inexperienced housewife. The main thing is to follow all proportions and recommendations.

It is better to make such a preparation in liter jars, so the recipe is given based on this capacity:

• 8-9 peppercorns (black)
• 2 bay leaves
• 1 table. spoon of sunflower oil

You will need the same amount of vegetables (for example, 1 kg of each):

• Cucumbers.
• Tomatoes.
• Pepper.

For marinade per liter of water:

• 75g sugar
• 30g salt
• 4 laurel sheet
• 15 peppercorns (black)

Boil the marinade and cool.

Preparation:

1. Cut the vegetables.
2. Except for the onions, put everything in a large bowl and mix.
3. The onion in the jar should be on the bottom and top, so we place it first, then the rest of the vegetables and the onion again.
4. Pour in the chilled marinade and cover with lids.
5. Sterilize for 10 minutes after the water has boiled.
6. Pour in 2 teaspoons of 30% vinegar and roll up.

Please note that we only put onions on top and bottom!

Open such a jar in winter and serve it with meat, sausages and a side dish of potatoes or rice - a hearty dinner and gratitude from your household are guaranteed.

Eggplant slices

Another great recipe is making eggplant at home. You definitely can’t buy such a delicious thing in a store.

Designed for 10 kg of “little blue ones”. If you think you can’t handle it, then it’s in vain. Most likely, before the New Year holidays there won’t be a single can left. But if you are still not confident in your abilities or you rarely have guests, divide the entire recipe by 2 or 3.

So what you need:

• 6 pcs. hot hot pepper (you can use less, as it turns out spicy, but this is not for everyone)
• 10 pieces. Bulgarian
• 0.5 kg garlic
• 0.5 liters 9% vinegar
• sunflower oil for frying eggplant.

Preparation:

1. Peel the eggplants and cut into slices (about 2cm thick)
2. Add a glass of salt, stir and leave for 2 hours.
3. Grind bitter and bell peppers, garlic in a meat grinder with small knives and add vinegar.
4. Drain the brine and dry the eggplants on a paper towel.
5. Fry each slice in sunflower oil.
6. Dip the circles into the prepared seasoning and place them in layers in a jar.

Store in a cool place. Possible under plastic covers.

Preserving rice with eggplants and other vegetables for the winter

There are many options for winter pickles based on eggplant, but not all of them are easy to prepare and not troublesome. Eggplant salad with rice is easy to prepare, and the ingredients needed for preparation are simple.

First of all, you should prepare all the components of this dish in advance:

• medium-sized eggplants – 1½ kg;
• onions – ½ kg;
• carrots – ½ kg;
• ripe tomatoes – ½ kg;
• sweet pepper – ½ kg;
• large apples of sour varieties - 2 pcs.;
• 150 g butter;
• salt – 60 gr.;
• rice groats – 230 gr.;
• sugar – 100 gr.

It’s not difficult to prepare a salad, the main thing is to follow the correct sequence of actions:

1. The rice is boiled until half cooked and washed. Leave the cereal for a few minutes to drain excess liquid.
2. The eggplants are doused with boiling water, the skin is removed, cut into slices up to 2 cm and fried until golden brown.
3. Peppers and apples are chopped into thin strips, tomatoes are cut into slices, onions are chopped, carrots are grated on a coarse grater.
4. Fry the onions and carrots until tender, transfer them to a container for preparing the salad, add all the vegetables, and add the remaining oil.
5. After thorough mixing, add salt and sugar, bring to a boil and simmer for about 35 minutes.
6. Add rice to the vegetable mixture and cook for another 10 minutes. Transfer to prepared sterile glass containers and seal.

The peculiarity of this winter vegetable preparation is that it does not contain vinegar. Therefore, this salad is suitable for almost all categories of consumers: children, the elderly and people suffering from diseases of the gastrointestinal tract.

Pickled vegetables for the winter (video)

And in conclusion, it should be noted that no matter how huge the selection of canned goods in stores is, vegetables prepared with your own hands for the winter cannot be compared with anything.

Technology of canning recipes - basic principles and methods

Canning is a generalized name for a method of preserving various products (vegetables, berries, fruits, mushrooms, meat, fish) from spoilage for a long period through certain culinary processing. In general, canning can be called any process that allows you to extend the shelf life of a particular food.

The technology and principles of canning at home vary depending on the method by which this process is carried out. Let's consider this issue in more detail.

Pickling. Pickling is perhaps the most famous and popular method of winter preservation. It is based on the fact that some organic acids are added to the workpiece, most often table vinegar or citric acid. It is these components that inhibit the activity of pathogenic microorganisms. Products prepared by pickling at home should be stored at low temperatures. A basement or cellar is the best place for this.

Salting. Canning using the salting method is based on impregnating a particular product with an eight or twelve percent saline solution. Salt draws out water and creates an environment for microorganisms that is not suitable for their reproduction or existence in general. On the one hand, this method is good, but it also has disadvantages. For example, some useful substances from the product itself go into the brine. In addition, when consuming a salted product, an excessive amount of salt enters the body.

Kanding. This method of canning for the winter is similar in principle to pickling, with the only difference being that sugar is used instead of salt. The disadvantage of this method is that if the initial product lacks acidity, all kinds of mold fungi can form.

Pickling. Pickling is a canning method that is a cross between pickling and biological preservation. The presence of salt at the initial stage of all fermentation recipes suppresses pathogenic microflora. Bacteria found on fruits that are canned ferment the sugars in them. As a result, lactic acid is formed. It is this that, to a greater extent, preserves the product from spoilage.

There are also home canning methods based on removing water from the product. These include not only, but also drying, smoking, gelling.

The basic principle of preparing this type of dish is that the product, which has been preserved by one method or another, is placed in a pre-sterilized jar, after which it is tightly rolled up with sterilized lids.

As a rule, jars are sterilized by steaming. This is a classic method. However, they can be sterilized by heating them in an oven or microwave or using any other acceptable method.

Home canning is usually carried out by heat treatment in hermetically sealed glass containers. At the same time, vinegar or vinegar essence is added to vegetables and salads to neutralize the activity of pathogenic microbes.

Traditionally, there are 2 methods of heat treatment of home canned products:

• pasteurization- heating products up to 100 degrees, which allows you to destroy and neutralize the overwhelming number of microorganisms;
• sterilization- heating products over 100 degrees, which completely destroys and destroys the microflora responsible for food spoilage.

In all cases, home canning involves placing food in clean glass jars that have been sterilized by steaming or in the oven.

For both sterilization and pasteurization, you will need a large saucepan, with a wooden grid placed on the bottom and a towel placed on top (to prevent the jar from splitting). When placing cans of food into the pan, be careful to ensure that the cans do not come into contact with each other or with the walls of the pan. The water reaches the upper level and does not get inside (the jars are covered with pre-boiled lids, but not screwed on). It is important that in the pan where pasteurization/sterilization takes place, all glass jars are of the same volume. After finishing the heat treatment, carefully remove the jars and close them with a seaming key, then turn them upside down (to check the tightness of the twist) and wrap them in a blanket until they cool completely.

Types of canning for the winter at home

There are hundreds of types of home canning. It is simply not possible to list them all. However, one of the species, in particular, canning by type of food, we will look in more detail. Berries, fruits, mushrooms, vegetables, meat, fish are too different products from each other, which means that preparing each of them for the winter at home has its own characteristics. Further we will talk about them.

Mushrooms

Preserving mushrooms by any method, first of all, begins with their selection. Young, strong mushrooms are best suited. It is better to exclude the use of overripe and wormy options. Mushrooms must be sorted. Mushrooms are usually preserved by type, but you can also make assorted mushrooms.

The next stage is cleaning the mushrooms from various types of contaminants. Then the roots of the mushrooms are cut off and the damaged areas are cut out. Small specimens are preserved whole, while large specimens are pre-cut.

It should be borne in mind that some edible mushrooms (milk mushrooms, fly mushrooms, saffron milk mushrooms and others) darken at the site of the cut, so you should work with it as quickly as possible. After cutting, it is best to place such mushrooms in a cold saline solution with a small addition of citric acid.

Each type of mushroom has its own canning characteristics, and a canning method suitable for one mushroom may not be suitable for another. So, for example, you can marinate some lamellar mushrooms: greenfinches, chanterelles, honey mushrooms, rows, saffron milk caps, champignons, as well as almost all tubular mushrooms: boletus, boletus, boletus and, finally, porcini mushrooms. But it’s best to pickle milk mushrooms or milk mushrooms that taste sharp. Almost all edible mushrooms are suitable for pickling, but only a few are suitable for drying - porcini mushrooms, fly mushrooms, boletus mushrooms, boletus mushrooms and boletus mushrooms.

When canning mushrooms at home for the winter, you need to be sure that the collected mushrooms are edible and follow all the instructions in the recipe that you have chosen. Improper heat treatment of mushrooms can lead to the development of botulism in canned food, which is known to seriously affect the central nervous system and can be fatal.

Vegetables

Canned vegetables for the winter are a fairly popular type of preservation. The variety of recipes for their preparation amounts to hundreds of thousands. Even the usual canned tomatoes and cucumbers have many variations in preparation.

It is best to use only vegetables collected in the garden for canning. However, if this is not possible, then you should pay special attention to the freshness of a particular product when choosing. A limited number of vegetables can be preserved without adding vinegar. These include tomatoes, rhubarb, sorrel. This is due to the increased acidity of these products. Preserving other vegetables for a long time without using vinegar is simply not possible.

To improve the taste characteristics of home-canned vegetables, many recipes recommend adding dried spices and herbs or fresh herbs. In addition, such additives improve the aroma of the dish. Also, herbs in glass jars with pickles look very attractive, and, one might even say, act as a decorative element.

Fruits and berries

At home, canning berries and fruits allows you to preserve these healthy products for the winter, and in a very tasty form. Compotes, juices, purees, preserves, jam, jelly, confiture, marmalade, jam, syrup, and candied fruits are prepared from fruit and berry raw materials. In addition, fruits and berries can be pickled, as well as fermented (soaked). Drying is also available for such products.

As with vegetables, the main principle when canning fruits and berries is their freshness. Only in this case can you get a truly tasty and healthy preparation for the winter.

Meat

Meat is a fairly popular product for canning, including at home. Most often, poultry, game, pork, and rabbit meat are used for preparation. However, this does not mean that types of meat such as lamb, veal, and beef are not suitable. They can also be canned. In addition to the meat itself, some offal products can also be canned.

When choosing meat for canning, you should not take meat from animals that are severely malnourished or sick in some way. It contains quite a lot of microbes, and therefore it is quite difficult to preserve it. For preservation purposes, you should not take meat from very young animals, as well as young animals during the growth period, since such a product contains a lot of water, and therefore the meat becomes too soft during the cooking process. Also, you should not use fresh meat; it should be well-chilled and “seasoned.”

Meat is rolled up both raw and pre-heat-treated. Tin or glass jars are usually used for canning. After placing the raw materials in the container, it is sealed, and then the canned food is subjected to the sterilization process. The last process at home takes place in boiling water at a temperature of one hundred degrees. On an industrial scale, autoclaves are used for sterilization, which allow reaching temperatures of more than one hundred degrees, but it is important not to overdo it, otherwise the nutritional value and taste of meat will be irretrievably lost.

It is important to store finished preserved meat correctly - in a cool, dark place at a temperature of no more than fifteen degrees. At the slightest sign of deterioration of a sealed product, you should discard it. Otherwise, you can cause irreparable damage to your health.

Fish

Canning fish at home, despite the abundance of canned fish in the store, does not lose its popularity. Canned food prepared by yourself causes much less concern than canned food produced on an industrial scale.

What kind of fish can be used for canning? The answer is banal - any! The best river fish to preserve are crucian carp, perch, ruffe, carp, bream, and roach. From the sea - pink salmon, saury, herring, mackerel.

When canning fish, it is important to act strictly according to the recipe instructions so that the product does not spoil or cause harm to health. Particular attention should be paid to the cleanliness of products, jars and caps, necessary tools and equipment. In addition, attention should be paid to careful sealing and sterilization of home-canned fish.

To sum it up...

So, if you have a desire to start canning at home, be it mushrooms, vegetables, fruits, berries, meat or fish, first find a suitable recipe in this section of the site. He will tell you in detail and demonstrate each stage of preparation. Perhaps this is due to the fact that each recipe is equipped with step-by-step photos.

Arm yourself with one of the step-by-step photo recipes for preparing preserves at home, and then go to the kitchen to create another culinary masterpiece that can be preserved until winter.

If you don't know how to can apples, I'll tell you! Moreover, the recipe is very simple - no sterilization or pasteurization, everything is quick and without unnecessary hassle!

In winter, you want something summery, spicy, aromatic. Canned peppers are just such a snack. I love eating them simply with black bread. Oil-soaked peppers are hearty and delicious.

I always preserve small onions for the winter. I then use them in stews, as an appetizer with vodka, or add them to salads. Preservation will take half an hour; It’s easy to work with, you don’t even need to cut!

Now is the vegetable season, and many are beginning to think about how to preserve tomatoes growing in the garden. For those who like interesting recipes, I recommend learning how to cook tomatoes in tomato juice :)

Canned green beans - yellow and green - are used for preparing salads, stews, soups, and also as an independent snack. There is nothing easier than canning green beans.

Nettle contains vitamins C, A, K and B. It has long been used to heal wounds - both external and internal. In food, nettle is used as an ingredient for preparing salads, stuffing and cabbage soup.

Canned beets are used for preparing salads, side dishes, decorating dishes, preparing okroshka with beets, etc. Canning beets at home is very easy! See for yourself!

Stewed meat is a purely Soviet invention; a wide variety of dishes were prepared from it. Today, dishes with it are a delicacy, and homemade stew itself is an excellent way to preserve meat for long-term storage.

Canned squash is the same as pumpkin, only it looks like a painted flying saucer. Small canned fruits look great on a snack table. They turn out hard and crispy.

Exquisite dessert - canned pears. In its own juice, by the way. This pear looks great covered in chocolate or drenched in bright syrup. A dish for those who love desserts and count calories.

Canned radishes are a great snack to crunch on all winter long. The taste of such radishes is sharp and sour. Friends, seeing radishes on the New Year's table, groan and immediately sweep away everything!

Canned horseradish is an excellent accent to a hot dish or sauce. It is desirable that it be one that makes tears flow (of happiness, of course!). I offer a simple recipe for traditional white horseradish.

Grape leaves are preserved for making rolls with various fillings and, of course, cabbage rolls. Canned grape leaves are sour, elastic and have a pleasant aroma of fresh leaves.

Canned garlic loses its pungency, but remains piquant, crispy and elastic. Wonderful snack! This garlic is also used for salads and served with hot meat dishes.

Canned cucumbers with vinegar is one of the most common ways to prepare cucumbers. The taste of cucumbers depends on the variety; pickled varieties are especially tasty. I recommend!

Learn how to preserve grapes, and a new original appetizer will appear on your table - juicy, spicy, aromatic grapes perfectly complement the taste of meat, liver, and can be used to prepare salads and canapés. Well, let's get started? ;)

If you know how to preserve champignons, then you are very lucky - this is an indispensable homemade product that can significantly save the family budget and diversify the winter menu. And if you don’t know, you’re welcome, I’ll tell you!;)

Who doesn't love canned corn? Children love its sweet and delicate taste, and it often saves busy housewives who need to whip up a side dish or salad. Let's preserve!

In winter, it is advisable to eat nourishing, vitamin-rich dishes reminiscent of summer. This is what canned beans are like for the winter. It is prepared simply and quickly, preserving all the good things that summer gives us.

Canned asparagus is a great addition to any side dish, and is good on its own. If you want to preserve asparagus, read this recipe and you will succeed.

Cabbage with garlic is a very simple and inexpensive, but tasty preparation. Garlic gives cabbage a very unusual aroma and taste - try it, garlic lovers will definitely appreciate it! ;)

Tomatoes in their own juice are not only a good snack, but also an excellent base for soups and sauces. And if you also have tomatoes from your own garden, then there’s no price for them! I offer you my simple recipe!

Green beans contain beneficial nutrients and vitamins. It grows even among lazy people, and canning is very easy. Canned green beans are used to make stews.

Canned spinach is used for soups, sauces, as a filling for pancakes, meatloaves, omelettes, side dishes and sauces. Spinach cooks quickly, and canning is just as quick and easy.

Most of us are used to buying green peas in the store, but when cooked at home, they taste much better, believe me! From this recipe you will learn how to preserve green peas, preserving maximum of their nutritional properties and beneficial substances.

Tomatoes marinated with garlic are one of my signature tomato preparations. They are prepared simply, no more complicated than other preparations, but they turn out very tasty, piquant, and aromatic. I recommend!

If you not only love strawberries, but also try to make homemade preparations as healthy as possible, this recipe is for you! You will learn from this recipe how to preserve strawberries while preserving their taste, aroma and maximum vitamins.

If you don’t know how to can sweet tomatoes, then this simple recipe is just for you. The resulting tomatoes are surprisingly tasty: not for everyone, of course, but many people like them :)

Few people prepare marinated tomatoes with apples, so much the better - you can surprise your guests :) Take round, hard tomatoes, and Antonov apples are best. I’m sharing an easy recipe!

I really love pickled cherry tomatoes for their convenient size. If you take tomatoes of different colors, you will get a beauty. If you haven’t tried making pickled cherry tomatoes yourself, try it!

Few people have tried canned cucumbers with ketchup! When the cucumbers have already been rolled up in one way or another, and they keep growing and growing, try the recipe for canned cucumbers with chili ketchup.

Making adjika from tomatoes is very simple. This appetizer will delight lovers of spicy foods. According to the classic recipe, adjika is prepared without tomatoes, but we are breaking traditions and preparing our own version!

With canned sorrel you can quickly and easily prepare many dishes. Don't know how to preserve sorrel? Much easier than any other vegetable or green! I'll tell you how.

It’s not difficult to prepare canned cucumbers without vinegar, the main thing is to take cucumbers of the desired pickling variety and size. It’s good to make cucumbers in small jars; it’s more convenient if the family is small.

I make canned cucumbers with onions when the main program for preparing cucumbers has been completed, and they don’t run out and don’t run out. Try it, maybe you will like this simple recipe?

Your cold winter evening will be much better if you open a jar of kale with mushrooms. Yes, for boiled potatoes. Both champignons and porcini mushrooms are suitable for this simple solyanka recipe.

Canned crispy cucumbers are a real treasure for any housewife. I have several options for crispy cucumbers in my arsenal - I’m sharing one of them.

Canned Bulgarian cucumbers are distinguished by the fact that horseradish, dill or garlic are not added to the jars, but onions are added. You need to take small cucumbers, the pickling variety. Let's cook!

My recipe for cabbage solyanka for the winter does not involve pickling, but preservation. In addition to cabbage, I add tomatoes, onions and carrots. This hodgepodge can be used for appetizers, salads and various fillings.

Canned peaches are a fantastic dessert. The contents of a large jar disappear in an instant in winter! So roll up more! By the way, you will get not only peaches, but also a delicious compote.

I run out of pickled cucumbers with mustard first. No matter how much you do, you still won’t make it until spring :) I borrowed the recipe for pickled cucumbers with mustard from my mother-in-law. I'm sharing!

Canned sweet crispy cucumbers turn out no worse than store-bought ones. If you take small cucumbers, you will get delicious jars that will quickly disappear from the bins. Here is the prescription!

Remember baby purees? Especially apples! I always tried to “steal” at least a little from my little sister. Yummy! What about muffins with mashed potatoes? Real jam! I suggest making apple puree for the winter.

My favorite canned juice for the winter is apple. Fresh, sour, rich in vitamins, bright golden color. By the way, it is indicated for those who complain of stomach problems and want to lose weight.

Of all the savory winter snacks, I want to highlight spicy eggplants. Their taste is incredible. Making a snack at home is very simple. Spicy lovers will be delighted! ;)

This winter eggplant appetizer is very bright, both in color and taste. In addition, it is spicy and nutritious. In winter it will definitely bring back the color to your cheeks! Be sure to prepare it at home!

This recipe is dedicated to fans of “blues”. Korean-style eggplants are prepared for the winter with carrots, bell peppers and onions. All vegetables retain their juiciness and “fresh” taste. In winter, such a jar is a godsend!

This winter eggplant salad recipe is designed for those who like it spicy and are watching calories. Although it is highly recommended for everyone else too! It retains all the vitamins of fresh vegetables.

Legumes contain many of the vitamins we need. Therefore, dishes with them are satisfying and nutritious. A salad of beans and bell peppers for the winter is an excellent preparation, both nutritious and tasty.

In order to store pears in their own juice for the winter, you only need a pinch of citric acid, water and jars. Well, pears, of course! It is better to take unripe, medium-sized fruits.

Eggplant lecho is my favorite variation of this dish. It is very simple to make, and ingredients can be added according to taste and preference. Lecho prepared according to this recipe can be canned.

This recipe is made for one liter jar and allows you to keep the dish in the refrigerator for a year! No conservation! I advise you to choose young, medium-sized eggplants for preservation.

Stuffed eggplants are a very beautiful and tasty appetizer. For her, it is better to select eggplants of the same size. You can enjoy this snack for six months; it keeps well.