The most delicious vegetable snacks: recipes. Snacks from vegetables for the winter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It's hard to imagine our winter menu without salads prepared in summer and autumn. Delicious vegetable snacks are a great option for both the festive table and every day.

Eggplant salad: ingredients

If you like vegetable snacks, then we will present to your attention a couple of recipes for preparations for the winter. Eggplant salad is prepared very quickly and at the same time it turns out very tasty. The good thing about this recipe is that you don't need to sterilize anything.

To prepare vegetable snacks we need:

1. Kilogram of tomatoes.
2. Two kilos of eggplant.
3. Kilogram of bell peppers.
4. Garlic to taste.
5. Table spoon of sugar.
6. S alt - 2 tbsp. l.
7. Vinegar (at least 9%) - 3 tbsp. l.

Cooking eggplant

Preparing vegetable snacks, let's start with the preparation of eggplant. They must be peeled and cut into cubes, and then s alted. In this form, they should stand for half an hour. In the meantime, you can peel the tomatoes. To simplify the process, you need to lower each vegetable in boiling water for ten seconds, and then in cold water. SuchA simple trick will allow you to easily get rid of the skin. Ready tomatoes must be scrolled in a meat grinder or use a blender. The resulting juice can be poured into a cauldron or pan, put on fire. In the meantime, while the liquid boils, cut the bell pepper into large pieces (you should take it multi-colored, then the salad turns out to be very bright and beautiful). Next, add it to the juice, s alt and add sugar, butter. The resulting mixture must be boiled for at least twenty-five minutes (after everything boils) on the slowest fire.

Then add the squeezed eggplant and bring to a boil, then reduce the heat and cook for fifteen minutes. Eggplant should become very soft, periodically stir the salad and make sure that it does not turn into porridge. It is important not to overdo it here.

A few minutes before cooking, add garlic and vinegar to an almost ready dish. Next, you can try the salad to see if there is enough sugar and s alt. Boiling appetizers need to be decomposed into jars (the jars must be sterilized) and rolled up. Next, as usual, put the roll down with the lids in a warm place (under the covers) for several hours. A spicy vegetable appetizer for the winter is ready.

Zucchini in tomato sauce

Vegetable snacks are good because in a few minutes a dish appears on the table that does not need to be cooked for a long time. Of course, we understand that time was spent preparing it earlier, but it's nice to see the fruits of your labors in winter!

Our next recipe won't take much effort either. Zucchini in tomato sauce cooks quickly and can sit in jars all winter. To prepare vegetable snacks (photos are given in the article), you will need the following products:

1. Tomatoes - 0.8 kg (or tomato juice - 0.8 l).
2. Two kilos of zucchini.
3. Two tablespoons of sugar.
4. Butter – 100g
5. One hot pepper.
6. Table spoon of s alt.
7. Peppercorns and garlic to taste.

Recipe for cooking zucchini in tomato juice

For cooking, take tomatoes, wash and chop. There are several options that you can use: finely dice, grate, use a blender. Each hostess chooses the most acceptable option for herself. Pour the tomato mixture into a saucepan, vegetable oil, s alt, add sugar and put on fire (the slowest). The liquid should come to a boil.

At this time, you can peel the zucchini (for young zucchini, this procedure is not necessary). Next, the vegetables need to be cut, for example, into circles, and then into slices (quarters of circles).

As soon as the tomato mixture boils, you can add zucchini. Cook everything together for twenty minutes. Then add pepper, vinegar, garlic and cook for another three to four minutes. Next, turn off the heat and transfer the salad into jars so that the tomato juice completely covers the zucchini and close the lids. So the appetizer of vegetables for the winter is ready (it will be easier for housewives to figure out the nuances of cooking with photos). It remains only to allow the seaming to brew in the warmth (under the covers).

Spicy green tomatoes

The following recipe can be adopted by those who love spicy vegetable snacks. S alted tomatoes do not roll up, they can be stored in a cool place (a cellar is suitable for such purposes) or in a refrigerator. For their preparation we need:

1. Tomatoes (brown or green) - 2 kg.
2. Sugar - 1 tsp
3. S alt - 3 tbsp. l.
4. Pepper (peas and allspice), bay leaf, dill (a few umbrellas).
5. Mustard powder - a few tablespoons.
6. Bitter pepper.
7. Fuck.
8. Liter of water.

Ingredients given by us for one three-liter jar of tomatoes.

How to pickle tomatoes?

Because the choice of good fresh vegetables in winter is not as great as in summer, and the prices are high, prepared vegetable snacks are a good option for many families. Recipes for all kinds of pickles are so diverse that any housewife can pick up something for herself.

Preparation of the workpiece must begin with the preparation of tomatoes: they must be washed and cleaned of tails. At the bottom of the sterilized jar we put dill, a piece of horseradish leaf, black pepper, mustard (2 tablespoons), a few cloves of garlic. Next, lay out the tomatoes.

Dissolve s alt and sugar in cool boiled water. Pour the tomatoes with the resulting brine, the water should reach the shoulders of the jar.

Next, you can take a bandage, fold it intoseveral layers and iron with a hot iron. We put the resulting napkin on the tomatoes and pour mustard powder on it (about two tablespoons). This is done to prevent mold growth. The jar itself is best placed in a deep plate or basin. After two or three days, the brine will become cloudy and foam will appear. Excess liquid may leak out of the jar. Tomatoes should be kept at room temperature for about ten days. Then we close the jar with a lid and send it to the refrigerator for two weeks until completely s alted.

Zucchini salad with rice

Zucchini salad with rice is a great appetizer of vegetables for the winter (in the photo below, jars with such blanks are just "looking" at you). The advantage of this blank is that it can be put on the table cold, or you can warm it up, then the salad becomes a real stew with summer vegetables. The snack is prepared from simple products and does not require sterilization.

Ingredients:

1. Kilogram of carrots.
2. Zucchini - 2 kg.
3. Kilogram of tomatoes.
4. Two cups of rice.
5. Kilogram of onion.
6. Half a liter of water.
7. Glass of vegetable oil.
8. Sugar - 1/2 cup.
9. S alt - 4 tbsp. l.
10. Vinegar (at least 9%) - 100 ml.
11. Hot pepper and garlic.

Zucchini salad recipe

Preparation of the salad begins with the preparation of vegetables. Carrots need to be chopped on a grater, and onions cut into small cubes. In the dishes in which we will prepare an appetizer,rub the tomatoes. Add sugar, oil and s alt to the tomatoes. Mix all ingredients well. Next, add onions and carrots. We put the pan on a slow fire, bring to a boil, then simmer for twenty minutes.

Then cut the zucchini into small cubes, add them to the salad and continue to simmer (20-25 minutes, the zucchini should let the juice go). After that, we fall asleep rice, adding water, and cook over low heat until cooked. As soon as the cereal becomes soft, pour in the vinegar and cook for another five minutes. Our salad is ready, it remains only to arrange it in jars and roll it up.

As we could see, there are a variety of vegetable snacks. The recipes are so varied that you can always find a great option for your family from your favorite products.

Sauteed eggplant

Vegetable salads are good because they can be an independent dish on the table and perfectly complement the festive menu. Indeed, in winter, the assortment of fresh vegetables is not so large, so preparations become an excellent alternative. If you love eggplant and prefer simple dishes to prepare, then you will like our vegetable snacks. Simple recipes are incredibly appreciated by modern housewives who do not have the opportunity to spend a lot of time in the kitchen. In this regard, eggplant sauté deserves close attention. Preserving such a salad does not take much time, but the result will certainly please. The appetizer turns out to be incredibly juicy and tasty and will decorate the wintertable. In addition, this recipe does not imply sterilization, which is also convenient. A small amount of vinegar is used in cooking.

Ingredients:

1. Kilogram of bell peppers.
2. Kilogram eggplant.
3. Tomatoes - 2 kg.
4. Onion - 1/2 kg.
5. Vinegar (at least 9%) - 50 ml.
6. Sugar - 3 tbsp. l.
7. Table spoon of s alt.
8. Vegetable oil -200g

Sauté recipe

All vegetables must be cut into cubes, and onions - into half rings. We take a pan, pour oil (vegetable) into it, put pepper and onion and send it to the stove. We simmer them over low heat, not forgetting to stir until the vegetables become soft. Tomatoes for sauté must be processed so that a homogeneous puree is obtained. To do this, you can rub them on a grater, or you can use a blender. Pour the resulting puree into a saucepan, mix, adding sugar and s alt. Bring the vegetables to a boil over very low heat, and then cook the saute for another half an hour until the eggplant is ready. Then add vinegar, let the sauté boil for another two minutes and turn off the gas. We lay out the hot snack in dry sterile jars. Next, roll them up and put them under the covers upside down. In the heat, the jars should stand until they cool completely, after which they can be put away in the cellar or pantry.

Vegetable Caprice

Salad with such a beautiful name will certainly appeal to all those who love snacks for the winter fromvegetables. Recipes of such blanks are not only beautiful in appearance, but also tasty. To prepare the salad, onions, peppers, tomatoes and carrots are used. The recipe is simple, and the result will surprise you with its excellent taste. Vegetables can be served on the table not only as an appetizer, but also as a side dish.

Ingredients:

1. Kilogram of sweet pepper (Bulgarian).
2. Tomatoes - 2 kg.
3. Carrots - 0.85 kg.
4. Onion - 0.65 kg.
5. S alt - 100g
6. Vegetable oil - 400 ml.
7. Carnation, bay leaf.
8. Allspice.
9. Vinegar - 9 tbsp. l.
10. Vegetable juice - 9 tbsp. l.

Carrots need to be grated. Salad pepper is cut into two parts and the seeds are removed, and then cut into small strips. Tomatoes can be cut into slices, removing the junction with the stalks. Onion cut into half rings. We put all the vegetables in a large bowl, mix well, s alt and leave to brew for ten minutes. Next, the vegetables should be thrown into a colander and left for a few minutes to drain the juice, after which the ingredients are again transferred to the pan. The juice obtained from vegetables should not be poured out, we will need it when rolling cans. That is what we will pour into the banks. Drizzle vegetables with vegetable oil. In the meantime, we lay out the spices at the bottom of the jars. Then we put vegetables in them and lightly tamp them down. Mix the juice with vinegar, add the resulting mixture to the jars to the top.

Next, cover the jars with lids and put in a large saucepan,filling the containers with water up to the shoulders. We turn on the stove and bring to a boil, then reduce the fire and sterilize for another twenty minutes. After the specified time, we roll up the jars and set them to cool upside down under the covers. Once the salad has cooled, it can be put in the pantry or another place. At room temperature, this seaming does not deteriorate, so the jars do not have to be kept in the cellar.

Summer Miracle Salad

This salad is incredibly easy to prepare and has a pronounced summer flavor.

Ingredients:

1. Kilogram of cucumbers.
2. Tomatoes - 3 kg.
3. Kilogram of cabbage.
4. Kilogram of sweet peppers.
5. Onion - 1 kg.
6. Black pepper - 20 pcs
7. Laurel leaf - 10 pieces
8. Vinegar - 185 ml.
9. Sugar - 250g
10. Vegetable oil – 250g
11. Three tablespoons of s alt.

Cut cucumbers into rings, peppers into strips, onions into half rings, tomatoes into slices and cabbage into squares. We put all the vegetables in a saucepan, add oil, vinegar, spices. Next, cook the salad for seven to ten minutes after boiling. We put the hot snack in sterilized jars, roll them up, and then put them upside down to cool under the covers.

Korean carrot

Many people love Korean carrots, they are now sold in every supermarket. But you can cook it yourself at home as a preparation for the winter. Such an appetizer can not only be kept in the refrigerator, but also rolled up for future use. Carrots according to our recipe are firm and juicy.

Ingredients:

1. Onion - 1/2 kg.
2. Carrots - 3 kg.
3. Sugar - 0.2 kg.
4. S alt - 2 tbsp. l.
5. Vinegar - 150 ml.
6. Korean seasoning - 4 tbsp. l.
7. Several cloves of garlic.

Carrots must be peeled and grated (for Korean carrots). Cut the onion into cubes and chop the garlic. In a separate bowl, mix garlic, vinegar, s alt, vegetable oil, sugar and seasoning. We put all the vegetables in a large container and pour the resulting mixture, then mix everything well and send it to brew for twelve hours in the refrigerator. Next, you can lay out the workpiece in sterile jars. However, so that the salad does not disappear, it must be sterilized for ten minutes. And then you can roll it up.

Instead of afterword

In our article, we gave examples of what vegetable snacks can be prepared for the winter. Recipes with photos allow housewives to quickly understand the nuances of cooking. All salads have excellent taste and are easy to make. We hope that our information will be useful for you when choosing recipes for winter preparations.