Summer in our country is marked not only by vacations and travels, but also by hot battles in the battle for the harvest. Perhaps nowhere in the world there are as many blanks as we have, and this is great - after all, opening a jar of homemade jam or salad in winter is not only pleasant, but also useful.
By the way, about the benefits. Most salads and other vegetable preparations use table vinegar or acetic acid. As a preservative, vinegar is, of course, good, but not everyone will benefit from such winter delicacies. For children, people with high acidity of gastric juice and some other diseases, preparations using vinegar are generally contraindicated.
Vinegar finds a replacement - citric acid or even aspirin tablets. But the best option is harvesting for the winter without vinegar using products with sufficient acidity. Tomatoes, redcurrant, lemon or apple juice and other acidic foods will perfectly replace acetic acid and make your preparations tasty and healthy. Vinegar can be replaced with leaves of horseradish, grapes, currants and cherries. They keep the color of the vegetables and prevent them from overcooking.
Do not forget about fermentation and salting, they have always been and will be a great alternative to pickling.
When taking on preparations for the winter without vinegar, do not forget about the impeccable preparation of jars and lids: they need to be sterilized, and even more thoroughly than usual, in order to guarantee that the jars cannot “explode”. In addition, when the blanks are laid out hot in jars, it is advisable to sterilize them in boiling water for several minutes and only then roll them up.
mushroom caviar
Ingredients:
3 kg of mushrooms
1.5 kg carrots,
1.5 kg of onion,
500 ml tomato paste,
1 liter vegetable oil
ground black pepper, salt - to taste.
Cooking:
Boil the peeled and sorted mushrooms in salted water for 20-25 minutes, removing the foam, put in a colander and let the water drain, then pass through a meat grinder. Grate the carrots on a coarse grater, cut the onion into small cubes and fry the vegetables in vegetable oil until tender. Add tomato paste, salt and pepper, simmer for 10-15 minutes, add mushrooms to vegetables and simmer for an hour. Stir and add vegetable oil as needed. Arrange hot caviar in sterilized jars, cover with lids, sterilize for 10-15 minutes and roll up.
Lecho
Ingredients:
3 kg fleshy tomatoes,
1 kg sweet pepper
4-6 garlic cloves,
3 tbsp Sahara,
1 tbsp salt,
herbs, spices - to taste.
Cooking:
Cut half the number of tomatoes and pepper into pieces, put in a saucepan and bring to a boil, then reduce heat and simmer for 15 minutes. Then add the remaining chopped tomatoes and cook for another 15 minutes. Put salt, sugar, garlic, herbs and spices in a saucepan, mix and cook for 5 minutes. Immediately spread the lecho into banks and roll it up.
Vegetable mix
2-3 cucumbers
1 young zucchini
medium-sized tomatoes - how much will fit,
6 large grape leaves
4 cherry leaves
2 currant leaves,
2 sheets of horseradish
4-6 garlic cloves,
5 small onions,
3-5 sprigs of parsley,
70 g sugar
70 g coarse salt,
5 black peppercorns.
Cooking:
At the bottom of the jars, put all the leaves, onions, garlic and herbs. Cut the zucchini into slices. Put tomatoes, cucumbers and zucchini in a jar, add spices, salt and sugar and pour boiling water over it. Cover with sterilized lids and set to sterilize for 20 minutes. Roll up.
Spicy vegetable caviar
Ingredients:
1 kg fleshy tomatoes,
4 kg of sweet pepper,
3-6 pods hot pepper(taste),
1-2 heads of garlic,
½ stack vegetable oil,
salt - to taste.
Cooking:
Peel the tomatoes and pass through a meat grinder or puree with a blender. Put the tomato mass in a saucepan, put on a slow fire and reduce by almost half. Pass the peeled sweet pepper through a meat grinder and add to the pan. Boil for 20 minutes, add chopped hot peppers and garlic, vegetable oil and salt to taste, boil for another 10 minutes and roll up.
Apple-zucchini salad in tomato sauce
Ingredients:
4 kg zucchini,
6 sour apples
500 ml boiling water
300 ml vegetable oil,
300 ml tomato paste,
200 g sugar
100 g salt
½ stack garlic, passed through a press,
10 bay leaves,
5 cloves,
5 black peppercorns.
Cooking:
Grate peeled zucchini and apples on a coarse grater. Dilute the tomato paste with boiling water, add salt and sugar, all the spices, oil to it, mix and pour the apple-zucchini mass in a saucepan. Put on fire, bring to a boil and boil for 20 minutes. Then add the garlic, simmer the salad for another 10 minutes and arrange in jars. Roll up.
Eggplant salad with vegetables in tomato sauce
Ingredients:
3 kg eggplant,
1 kg sweet pepper
1 kg carrots
750 g onion,
400 ml vegetable oil,
1.5 kg of overripe tomatoes for pouring.
Cooking:
Cut vegetables (except tomatoes) into medium-sized pieces and fry in hot vegetable oil. Remove the skin from the tomatoes and mash with a blender, pour the vegetables with the resulting mass and simmer for 40 minutes from the moment of boiling. Arrange the hot salad in jars and roll up.
Eggplant in tomato sauce
Ingredients:
4 kg eggplant,
6 kg ripe tomatoes,
60-70 g of salt,
garlic, bay leaf, black peppercorns - to taste.
Cooking:
Bake the eggplant in the oven, remove the skin and cut into slices. Peel the tomatoes and pass through a meat grinder or puree with a blender. Pour the tomato mass into the pan, add salt and boil. At the bottom of liter jars, put garlic cloves, bay leaves and peppercorns, arrange the eggplant in jars and pour over the tomato mass. Cover with sterilized lids and sterilize for 10 minutes. Roll up.
Crispy cucumbers
Ingredients:
3 kg cucumbers,
1 kg of onion
150-200 g dill greens,
3 tsp Sahara,
2 tbsp salt,
2 heads of garlic
3-5 bay leaves,
1 stack vegetable oil.
Cooking:
Cucumbers cut into slices, onions in half rings, chop the greens. Put the prepared foods in a saucepan, add salt and sugar, mix and leave for 3 hours. Then pour the oil into the pan, put on a slow fire and bring to a boil. Boil for 10 minutes, stirring constantly, put chopped garlic, bay leaf, sweat for 2-3 minutes and arrange in jars. Roll up.
Marinated mushrooms with citric acid
Ingredients:
mushrooms (it is advisable to sort them out and pickle each type separately),
Marinade (for 1 liter of water):
3 tbsp Sahara,
2 tbsp salt,
1 tsp with a slide of citric acid,
10-15 black peppercorns
3 bay leaves,
15 cloves,
3 pieces of cinnamon 0.5 cm,
dill greens - to taste.
Cooking:
Sort the mushrooms, fill with water (measure the amount) and add all the spices, calculated by the amount of water. Bring to a boil and cook for 30 minutes. Arrange the finished mushrooms in sterilized jars, pour in the marinade and cover with boiled lids. Put the jars in boiling water and heat for another 10 minutes, then roll up. Turn over, cover with a blanket and let cool.
Bean salad with vegetables
Ingredients:
1 kg of tomatoes,
500 g carrots
500 g onion
500 g sweet pepper,
500 ml vegetable oil,
3 stack. white beans,
1-2 tbsp salt (to taste)
spices and seasonings - to taste.
Cooking:
Boil beans until half cooked. Cut all vegetables into medium pieces. Put all the prepared foods in a saucepan, add oil, salt and spices and simmer over low heat for 1.5-2 hours. Arrange the finished salad hot in jars and roll up.
Assorted in apple juice
Ingredients for 3- liter jar:
1 kg of medium-sized cucumbers,
1.3 kg of tomatoes,
2 apples
1 fleshy sweet pepper,
1 hot pepper
5-6 garlic cloves,
3 sprigs of dill,
3 sprigs of parsley.
For filling:
200 ml apple juice
6-7 black peppercorns
3 bay leaves,
1 ¼ liters of water
2 tablespoons
3 tbsp top of sugar.
Cooking:
Soak cucumbers in cold water for 3 hours. Cut apples into slices, sweet pepper rings, chop hot pepper. Boil water. At the bottom of a sterilized jar, put greens, cucumbers, some hot peppers, garlic, then apples, sweet peppers, tomatoes and the remaining hot peppers. Pour boiling water to the very top, cover with a lid and leave for 20 minutes. After the time has passed, drain the water back into the pan, boil and pour over the vegetables again for 20 minutes. Drain the water again into the pan, pour 200 ml of liquid each (how many cans - so many glasses and pour), add apple juice, salt, sugar, peppercorns and bay leaf and bring to a boil. Fill jars with marinade and roll up immediately. Turn over, wrap and let cool.
Cucumbers marinated in red currant juice
Ingredients for a 3 liter jar:
small cucumbers,
1 leaf tarragon
1 sheet of horseradish
1-2 umbrellas of dill,
3-5 garlic cloves,
1 bay leaf,
3 black currant leaves
3 cherry leaves
5 black peppercorns,
1-2 cloves,
1-2 sweet peppers with thick walls.
Marinade:
600 ml of water
400 ml redcurrant juice,
50 g salt.
Cooking:
Soak cucumbers for 6 hours in cold water with a little salt. Cut the sweet pepper into 4 parts lengthwise, remove the seeds and blanch in boiling water for 1 minute, then cool in ice water. Peel the garlic. Put all the leaves and spices on the bottom of the washed scalded jars, put the cucumbers and peppers and pour boiling water up to the very neck. Cover with lids and soak for 4 minutes. Drain through the lid with holes and pour another portion of boiling water. Hold again for 4 minutes and drain. For the third time, fill the cucumbers with filling, boiled and cooled to 85 ° C, and immediately roll up. Turn over, cover. Cool down. You can use white currant juice.
Vegetable salad with pearl barley
Ingredients:
3 kg of tomatoes,
1 kg sweet pepper
1 kg carrots
1 kg of onion
500 ml vegetable oil,
200 g dry pearl barley,
1 stack Sahara,
1 tbsp salt.
Cooking:
Grind carrots and tomatoes in a meat grinder or combine, cut onions and sweet peppers into small cubes, rinse the grits until transparent and soak in warm water. Pour vegetable oil, sugar and salt into the pan, heat, add all the vegetables and barley, mix and bring to a boil. Reduce heat and simmer for 80-90 minutes, stirring occasionally. Arrange in banks and roll up. Instead of barley, you can take rice, only you need to cook the salad less, about an hour.
Preparations for the winter without vinegar are certainly good, but you should never forget about safety, especially when it comes to mushrooms. The biggest danger lurking in improperly prepared canned food is botulism. The causative agent of botulism belongs to the group of anaerobic, that is, living without oxygen. That is why the safest way to harvest mushrooms is salting in open containers (barrels, tubs, etc.). Vinegar in pickled mushrooms does an excellent job with the causative agent of a dangerous disease, but all pickled mushrooms taste painfully the same. Therefore, when making preparations for the winter without mushroom vinegar, roll up salted mushrooms or use citric acid instead of vinegar and be sure to sterilize jars filled with mushrooms for at least 10 minutes before rolling.
Salted mushrooms
Ingredients:
Mushrooms,
horseradish and currant leaves,
dill umbrellas,
allspice peas,
clove buds,
Bay leaf,
salt.
Cooking:
Sort fresh mushrooms and divide by variety. Soak the mushrooms separately (mushrooms with bitter white juice are soaked for at least 2 days with a change of water). After soaking, rinse the mushrooms in several waters and boil in salted water for 40 minutes, all the same separately. Drain the water, cool the mushrooms. Line the bottom of the salting container with horseradish leaves. Mix the cooled mushrooms, salt abundantly, mix with currant and horseradish leaves and dill umbrellas and put in a container. Cover with horseradish leaves on top, place a plate with oppression wrapped in gauze on top of them and place in a cool place. Cover the container with a plastic bag. Keep an eye on the mushrooms - if mold appears on the gauze, rinse it, and add salt to the mushrooms. New portions of mushrooms can be added to the container, but no more than 2 weeks from the moment of the last bookmark. Leave the mushrooms to salt for a month. When the time is up, remove the mushrooms from the container and arrange in sterilized jars, tamping tightly. Pour in brine (1 tsp of salt per 1 liter of boiled water), put bay leaves, peppercorns, clove buds, cover the jars with boiled lids and set to sterilize for 40 minutes. Roll up, turn over, wrap and chill. Store in a cool place.
And this is only a small fraction of recipes for winter preparations without vinegar. On the pages of our site you can find many more interesting things!
Good luck preparing!
Larisa Shuftaykina
Harvesting cucumbers for the winter without the use of vinegar is as simple as with the use of vinegar. And sometimes, it's even much faster. Below are some ways to pickle cucumbers without the use of vinegar. This method of twisting is well suited for those who do not have much free time.
This cucumber recipe is suitable for those who have a cellar or a spacious refrigerator for storing snacks for the winter.
The following composition of products is required:
- 2 kilograms of fresh cucumbers;
- spices to taste: horseradish leaves, garlic, dill umbrellas, hops - suneli;
- 2 liters of plain water;
- 2 tablespoons salt
Recipe for making cucumbers without vinegar:
- Cucumbers must be soaked for several hours, put in jars, then add spices.
- Then add salt and pour plain cold water.
- Then cover with a plastic lid, and place the jars in a cold place.
- Already, after three weeks, the cucumbers will be ready, and you can eat them.
Pickled without vinegar
Compared to the previous recipe, this recipe is made using boiled brine and a two-time pouring method.
That is, jars with contents undergo heat treatment, the twist can be stored for a long time even at room temperature. It is possible that the specified volume of water will not be enough.
List of ingredients for the recipe:
- 2 kg of cucumbers;
- Spices to taste (herbs, garlic, cherry and currant leaves);
- 2 liters of plain water;
- 100 g of salt.
Recipe for pickled cucumbers without vinegar:
- Spices must be laid in jars, then proceed to the preparation of cucumbers.
- After that, add salt, pour boiling water, then close the lid, but only with nylon, and shake well until the salt dissolves.
- Ready jars are left at room temperature for three days.
- Then drain the water or boil this brine. Pour back into cucumbers. Leave for twenty minutes.
- Then, drain the brine again, boil and pour into jars. Banks with a twist turn over and wrap.
- Take out to the cellar as soon as they are completely cold.
With redcurrant
If cucumbers are prepared without adding vinegar according to this recipe, then currants are added.
As a result, I get a marinade without vinegar, that is, without acids of synthetic origin. The appetizer has a special and unusual taste.
Required ingredients for the recipe:
- 2 kilograms of cucumbers;
- 2 cups red currants;
- spices to taste (currant leaves, cherries, garlic, peppercorns);
- 2 liters of water;
- 2 tablespoons of sugar;
- 2 tablespoons of salt.
Recipe:
- Prepare in advance.
- Put cucumbers and spices, including currants, and pour boiling water for 15 minutes.
- Then drain the water, add sugar and salt to it. Boil the brine and pour into jars.
- Seal and wrap tightly until the jars are completely cool.
with gooseberries
Another delicious recipe spin cucumbers without vinegar with the addition of gooseberries.
The fact is that gooseberries have a natural acidity similar to synthetic. If the cucumbers are small, then they can be left whole, and if the cucumbers are large, then they can be cut.
Ingredients for the recipe:
- 2 kilograms of cucumbers;
- 1.2 kilograms of gooseberries;
- Spices to taste (garlic, peppercorns, dill, parsley);
- 3 liters of water;
- 3 tablespoons of sugar;
- 6 tablespoons of salt.
Recipe:
- All spices and herbs, along with cucumbers and gooseberries, are placed in jars.
- Boiling water is poured into each jar and steamed for about 20 minutes.
- Then the water must be drained, add sugar, salt to it, boil for 5 minutes and pour back into the jars.
- Cucumbers with gooseberries must be rolled up, wrapped and allowed to cool at room temperature.
with mustard
Cucumbers will be the most delicious if they are closed without vinegar and mustard.
This recipe does not require heat treatment, so it is prepared quickly and without any worries. The composition of the ingredients is provided in a 3-liter jar. If you overdo it with spices, cucumbers will be too spicy.
Ingredients for cucumbers with mustard:
- 2 kilograms of cucumbers;
- 1 tablespoon mustard powder;
- spices and herbs to taste (peppercorns, dill, parsley, hot peppers);
- 1.5 liters of water;
- 2 tablespoons of salt.
Recipe:
- Cucumbers, herbs and spices must be placed in prepared sterilized jars.
- Pour boiling water over the jars, wait 5-10 minutes, drain the water back into the pan.
- Add mustard. Stir, boil again.
- Pour hot brine into jars, close with sterile lids.
- Cool at room temperature and put in a cold place for at least one month.
With aspirin
Pickling cucumbers with aspirin is considered the best option.
Aspirin is the same acid, like vinegar. If you do not like sweet cucumbers, you can add less sugar.
List of ingredients for the recipe:
- 2 kilograms of cucumbers;
- 3 aspirin tablets;
- 1.5 liters of drinking water;
- Spices, herbs to taste;
- 6 tablespoons of sugar;
Recipe:
- Banks must be sterile. Put spices, herbs and cucumbers in them.
- Fill the jar with the contents with boiled water and leave for 30 minutes.
- Then, drain the water, boil again and pour the jar again for 30 minutes.
- Then again drain the water, add sugar and salt to it, boil and pour jars of cucumbers. Last of all, aspirin is added, the jars must be rolled up.
With vodka without vinegar
Unusual taste of cucumbers will be if they are closed without vinegar, but with vodka.
This recipe is made quickly and cold salted. Cucumbers are crispy. Sugar can be omitted if you like sour cucumbers.
List of necessary ingredients for cucumbers with vodka:
- 2 kilograms of cucumbers;
- 50 milliliters of vodka;
- Greens and spices to taste;
- 3 tablespoons of salt;
- 2 tablespoons of sugar.
Recipe:
- In pre-prepared jars, you need to put spices, herbs and cucumbers.
- Add sugar and salt to boiled water and then cool the brine. Pour the cucumbers with the cooled brine and add vodka on top. Close the lid, only kapron, and put in a cold place for several months.
Cucumber salad without vinegar
This salad comes out the most delicious and healthy, and most importantly, you do not need to add vinegar, and you only need to store it in a cold place (basement or refrigerator).
For salad, you can use different cucumbers - both large and small. The main thing is that they need to be peeled and rid of the seeds.
Required products for salad:
- 1 kilogram of cucumbers;
- 0.5 kilograms of tomato;
- 300 grams of carrots;
- 200 grams of onion;
- 2 pieces of sweet pepper;
- 50 milliliters of oil;
- 2 tablespoons of salt;
- Bay leaf and pepper.
Recipe:
- Onions and carrots must be sautéed in oil.
- Then add tomatoes grated through a meat grinder, chopped bell pepper and cucumbers cut into slices.
- Add seasonings and simmer for 30 minutes.
- After that, the finished salad is laid out in sterile jars.
- Banks are rolled up, wrapped until they are completely cool.
Ingredients
- 3 kg tomatoes
- 1 kg of onion
- 1 kg of pepper
- 1 kg carrots
- 200 g rice (round)
- 0.5 l sunflower oil
- 1 st. l salt
- 1 st. Sahara
How to cook
Twist tomatoes and carrots in a meat grinder.
Finely chop the onion and pepper.
Rinse the rice well.
Pour vegetable oil into a large enameled bowl, put salt and sugar.
Then lay out the prepared vegetables and rice.
Bring everything to a boil and cook for an hour over low heat.
Stir occasionally. not to burn.
Arrange the finished salad hot in jars.
step by step photos
Additional Information
I added 2 tbsp salt and 350 g rice
Recipe: Salad with rice (for the winter-without vinegar), how to cook quickly and tasty at home
Winter preparations: vegetable salads without vinegar. Tips & Recipes
There are many varieties of harvesting vegetables, fruits and berries for the winter, and salads among them are quite a popular, tasty and appetizing option. Accordingly, there are also a lot of technologies for preserving vegetables and salads - with different spices, from different vegetables, without or with vinegar.
For a variety of reasons, cooks and simple housewives do not like to use vinegar in daily cooking, not to mention preparations. However, this does not mean that they eat such salads and vegetables and treat their friends at their own peril and risk, simply relying on luck. After all, if you follow the right technology, then a dangerous deadly bacterium called Clostridium botulinum, which causes botulism, will not develop.
We decided to collect for you recipes for vegetable salads, in the form of preparations for the winter, which do not need the use of vinegar, and at the same time do not pose any harm or danger to the body, provided that all norms and rules of sterilization are strictly observed.
In general, botulism spores are anaerobic, that is, they reproduce and develop quite calmly in hermetically sealed containers, and in addition, they are quite resistant to high temperatures. That is why you should know that the only guarantee of making safe homemade canned food without vinegar is the use of acidic ingredients, since only an acidic environment completely eliminates all possible risks of bacteria and botulism.
So, their own acids contain - apples, tomatoes, lemon juice (if desired, replace with citric acid), and other products with natural sourness.
We will describe only those vegetable salad recipes that use products containing their own acids in their composition, because this is the only way to guarantee the safety of these preparations to yourself and others.
Another very important point is the proper preparation and sterilization of the blanks: first you need to sterilize the lids and jars, then put the hot salad in the containers, cover with the lids and put the jars in a pot or large bowl of boiling water so that they are sterilized again for for several minutes.
In principle, we discussed all the important points, so we bring to your attention the recipes and technologies for preparing vegetable preparations without the use of vinegar.
Apple-zucchini salad for the winter. Recipe
1. Zucchini - 4 kg
2. Boiling water - 500 ml
3. Tomato paste - 300 g
4. Vegetable oil - 300 g
7. Bay leaf - 10 pcs.
8. Sour apples - 6 pcs.
9. Cloves, black peppercorns - 5 pcs.
10. Grated garlic - ½ tbsp.
So, carefully read how to prepare a winter preparation of zucchini and sour apples.
1. Wash zucchini and apples, dry and cut into thin strips. In principle, you can grate with large cloves.
2. Dilute tomato paste in a bowl with boiling water, add two hundred grams of sugar, one hundred grams of salt, cloves, bay leaf, pepper, vegetable oil and mix well.
3. Add chopped zucchini and apples to the tomato paste, put on fire and cook for twenty minutes, add chopped garlic and simmer for about ten more minutes.
4. Arrange the boiling salad in pre-prepared jars and roll up. Let cool and then store in a cool place.
Pepper, eggplant, onion and carrot salad without vinegar. Recipe
1. Eggplant - 3 kg
2. Carrots - 1 kg
3. Sweet pepper - 1 kg
5. Vegetable oil - 400 ml
6. Tomatoes - 1.5 kg
We present you the technology for preparing a vegetable salad with peppers, onions, eggplants and carrots for the winter.
1. Rinse all vegetables thoroughly, remove the core from the pepper. Grind onions, carrots, eggplants and peppers in the form of straws.
Peel the tomatoes and pass through a meat grinder.
2. Put a large frying pan or cauldron on the fire, add oil, vegetables there and fry a little over medium heat. Then pour in fresh tomato juice and simmer for forty minutes.
After that, lay out in pre-prepared jars, seal tightly and set to cool.
Salad with brown tomatoes without vinegar. Recipe
1. Fresh tomato juice - 2.5 l
3. Carrots - 1.5 kg
4. Sweet pepper - 1.5 kg
5. Brown tomatoes - 1.5 kg
6. Vegetable oil - 200 g
Now you will see that preparing a blank for the winter with brown tomatoes without vinegar is not at all difficult.
1. Carrots, sweet peppers, onions and tomatoes - wash and chop. You can use straws, you can use slices, in general, as you like, but grate the carrots.
2. Pour tomato juice into a saucepan, add one hundred grams of salt, two hundred grams of sugar, two hundred grams of oil and bring to a boil. Add chopped carrots and boil for about ten minutes.
Now you can add onions, simmer again for ten minutes, then pepper, and after another ten minutes, lay the tomatoes. After that, the salad should boil for about seven to twelve minutes.
3. Arrange in sterilized jars and seal.
Salad of vegetables and rice without vinegar. Recipe
1. Tomatoes - 3 kg
2. Carrots - 1 kg
3. Sweet pepper - 1 kg
5. Round grain rice - 200 g
6. Sunflower oil - 500 ml
Right now you will learn the correct technology for preparing a winter harvest in the form of a vegetable salad with rice and absolutely no vinegar.
1. Pass through the meat grinder tomatoes, carrots, and finely chop the onion and pepper, rinse the rice well in several waters.
2. Pour oil into an enameled pan, add a tablespoon of salt and a glass of sugar. Stir and add all chopped vegetables and rice.
Bring to a boil and simmer for about one hour over low heat. Don't forget to stir occasionally.
Pour boiling rice salad into sterile jars and screw on sterile lids.
In the same way, you can cook a vegetable salad with pearl barley, but in this case, it will need to be cooked not for sixty, but for eighty minutes.
Vegetable salad with beans without vinegar. Recipe
1. Tomatoes - 1 kg
2. Vegetable oil - 500 g
3. Carrots - 500 g
5. Sweet pepper - 500 g
6. White beans - 3 tbsp.
7. Salt - 1 to 2 tbsp.
8. Spices - your choice
Our last recipe is a salad of vegetables and beans for the winter
1. First, boil the beans until half cooked. Wash all vegetables, dry and cut.
2. Combine all prepared foods in a saucepan or cauldron, add oil, spices and salt. Put on the burner and simmer over low heat, after boiling, for one and a half to two hours.
Then pour into prepared clean, sterile jars and seal, of course, with sterile lids.
Of course, if you dig on the Internet, you can find a lot more technologies and recipes for preparing safe and tasty salads in the form of blanks for the winter. We, in turn, decided to present you the most popular, satisfying and delicious of them.
Choose the ones you like the most and you can enjoy your work in the winter without any fear for your health.
Other related articles and news:
What are the recipes for salads for the winter without vinegar?
There are a lot of recipes for salads without vinegar. As Katrina rightly said, vegetables contain their own acids.
I make such preparations and everything is eaten clean. The main thing is to rinse and sterilize the jars and lids well in advance. And stew well-washed vegetables in a cauldron at a sufficient temperature and boil.
Assorted: 1 kg of sweet pepper, 3 kg of eggplant, 1 kg of carrots, 750 g of onion, cut and fry everything in a cauldron in 0.4 l of vegetable oil, stirring occasionally. Then add chopped tomatoes 1.5 kg. simmer another 40 minutes. Arrange boiling in jars and roll up.
Lecho with carrots: Grate 1 kg of carrots, chop 1.5 kg of tomatoes, chop 1.5 kg of pepper, add 0.5 cups of sugar, 1 tsp. salt, 0.5 cup vegetable oil. Simmer everything for 30 minutes and roll up, as described above. Apple zucchini with garlic:
Grate 4 kg of zucchini and 6 sour apples on a coarse grater or cut into strips, dilute 300 g of tomato paste with 500 g of boiling water. Pour 200 g of sugar, 100 g of salt, 10 bay leaves, 5 peppercorns, 5 cloves.
300g vegetable oil. Boil everything for 20 minutes, then add half a glass of grated garlic, simmer for another 10 minutes.
I don't add acetic acid to vegetable salads that contain their own acids. Those. in salads containing tomatoes, apples.
In principle, I do not have many salad recipes that do not contain tomatoes. And in order to avoid botulism, it is necessary that the vegetables and jars are clean, the salad is laid out hot and it will not hurt to hold the jars in boiling water before the final blockage.
Any salad can be prepared without vinegar, if you carefully sterilize the jars, carefully close the jars with lids. It will be even more reliable if you use tomato juice, tomato paste, apples, red currants, tomatoes.
Then you can be 100% sure that the jar will not explode or swell. You can take absolutely any recipe and exclude vinegar from it!
The same zucchini caviar can be cooked without vinegar by passing zucchini, onions, garlic, peppers, carrots, tomatoes through a meat grinder, adding only sugar and salt. You can also prepare salads with beets. recently tried cucumber salad- and it turns out to be quite edible: chop everything in a meat grinder (tomatoes, onions, carrots, peppers), boil, and 5 minutes before readiness add cucumber rings there.
I won’t tell you the number of ingredients, because. I do everything by eye, which I recommend to you: just add what you think is necessary, to your taste.
But I’m always too lazy to deal with sterilization issues, and I can’t be sure about the quality of the lids sold (a lot also depends on them, I remember that I once sterilized jars, cooked tomatoes in my own juice, and they took everything and swelled up, because the lids were developed according to a strange technology, as if not for a typewriter, only one jar did not swell, which was closed with another lid, you know how insulting it was.), so I cook everything with either vinegar or powdered citric acid. Nothing, we are not so poisoned in stores. :) So without vinegar, you can easily cook everything with citric acid .
If you rinse vegetables well, sterilize jars, lids, in short, observe sterility when preparing blanks for the winter, then all jars will be intact. And salads are mainly prepared from: tomatoes, cucumbers, zucchini, eggplant, carrots, sweet peppers, onions, depending on the time of ripening. I will offer a salad with white cabbage:
We take one kilogram of these vegetables: cabbage, cucumbers, sweet peppers, carrots and 1.5 kg of tomatoes.
We rub the carrots on a coarse grater, and cut all the other vegetables as usual into a salad.
We put carrots, cabbage in a saucepan, add two hundred grams of vegetable oil, 2 tablespoons of salt, 4 tablespoons. sugar, bring to a boil, cook for five minutes, add sweet peppers, cucumbers, tomatoes, boil all together for another five minutes.
Immediately lay out in sterile jars, roll up, wrap them with something to keep warm longer.
Preparations for the winter without vinegar
Summer in our country is marked not only by vacations and travels, but also by hot battles in the battle for the harvest. Perhaps nowhere in the world there are as many blanks as we have, and it's great because opening a jar of homemade jam or salad in winter is not only pleasant, but also useful.
By the way, about the benefits. Most salads and other vegetable preparations use table vinegar or acetic acid.
As a preservative, vinegar is, of course, good, but not everyone will benefit from such winter delicacies. For children, people with high acidity of gastric juice and some other diseases, preparations using vinegar are generally contraindicated.
Vinegar is replaced by citric acid or even aspirin tablets. But the best option for harvesting for the winter without vinegar using products with sufficient acidity. Tomatoes, redcurrant, lemon or apple juice and other acidic foods will perfectly replace acetic acid and make your preparations tasty and healthy.
Vinegar can be replaced with leaves of horseradish, grapes, currants and cherries. They keep the color of the vegetables and prevent them from overcooking.
Do not forget about fermentation and salting, they have always been and will be a great alternative to pickling.
Taking on preparations for the winter without vinegar, do not forget about the impeccable preparation of jars and lids: they need to be sterilized, and even more thoroughly than usual, in order to guarantee that the jars do not explode. In addition, when the blanks are laid out hot in jars, it is advisable to sterilize them in boiling water for several minutes and only then roll them up.
Ingredients:
3 kg of mushrooms
1.5 kg carrots,
1.5 kg of onion,
500 ml tomato paste,
1 liter vegetable oil
ground black pepper, salt to taste.
Cooking:
Boil the peeled and sorted mushrooms in salted water for 20-25 minutes, removing the foam, put in a colander and let the water drain, then pass through a meat grinder. Grate the carrots on a coarse grater, cut the onion into small cubes and fry the vegetables in vegetable oil until tender. Add tomato paste, salt and pepper, simmer for 10-15 minutes, add mushrooms to vegetables and simmer for an hour.
Stir and add vegetable oil as needed. Arrange hot caviar in sterilized jars, cover with lids, sterilize for 10-15 minutes and roll up.
Ingredients:
3 kg fleshy tomatoes,
1 kg sweet pepper
4-6 garlic cloves,
3 tbsp Sahara,
1 tbsp salt,
herbs, spices to taste.
Cooking:
Cut half the number of tomatoes and pepper into pieces, put in a saucepan and bring to a boil, then reduce heat and simmer for 15 minutes. Then add the remaining chopped tomatoes and cook for another 15 minutes. Put salt, sugar, garlic, herbs and spices in a saucepan, mix and cook for 5 minutes.
Immediately spread the lecho into banks and roll it up.
2-3 cucumbers
1 young zucchini
medium-sized tomatoes how much will fit,
6 large grape leaves
4 cherry leaves
2 currant leaves,
2 sheets of horseradish
4-6 garlic cloves,
5 small onions,
3-5 sprigs of parsley,
70 g sugar
70 g coarse salt,
5 black peppercorns.
Cooking:
At the bottom of the jars, put all the leaves, onions, garlic and herbs. Cut the zucchini into slices. Put tomatoes, cucumbers and zucchini in a jar, add spices, salt and sugar and pour boiling water over it.
Cover with sterilized lids and set to sterilize for 20 minutes. Roll up.
Spicy vegetable caviar
Ingredients:
1 kg fleshy tomatoes,
4 kg of sweet pepper,
3-6 hot pepper pods (to taste)
1-2 heads of garlic,
½ stack vegetable oil,
salt to taste.
Cooking:
Peel the tomatoes and pass through a meat grinder or puree with a blender. Put the tomato mass in a saucepan, put on a slow fire and reduce by almost half.
Pass the peeled sweet pepper through a meat grinder and add to the pan. Boil for 20 minutes, add chopped hot peppers and garlic, vegetable oil and salt to taste, boil for another 10 minutes and roll up.
Apple-zucchini salad in tomato sauce
Ingredients:
4 kg zucchini,
6 sour apples
500 ml boiling water
300 ml vegetable oil,
300 ml tomato paste,
200 g sugar
100 g salt
½ stack garlic, passed through a press,
10 bay leaves,
5 cloves,
5 black peppercorns.
Cooking:
Grate peeled zucchini and apples on a coarse grater. Dilute the tomato paste with boiling water, add salt and sugar, all the spices, oil to it, mix and pour the apple-zucchini mass in a saucepan.
Put on fire, bring to a boil and boil for 20 minutes. Then add the garlic, simmer the salad for another 10 minutes and arrange in jars.
Roll up.
Eggplant salad with vegetables in tomato sauce
Ingredients:
3 kg eggplant,
1 kg sweet pepper
1 kg carrots
750 g onion,
400 ml vegetable oil,
1.5 kg of overripe tomatoes for pouring.
Cooking:
Cut vegetables (except tomatoes) into medium-sized pieces and fry in hot vegetable oil. Remove the skin from the tomatoes and mash with a blender, pour the vegetables with the resulting mass and simmer for 40 minutes from the moment of boiling.
Arrange the hot salad in jars and roll up.
Eggplant in tomato sauce
Ingredients:
4 kg eggplant,
6 kg ripe tomatoes,
60-70 g of salt,
garlic, bay leaf, black peppercorns to taste.
Cooking:
Bake the eggplant in the oven, remove the skin and cut into slices. Peel the tomatoes and pass through a meat grinder or puree with a blender. Pour the tomato mass into the pan, add salt and boil.
At the bottom of liter jars, put garlic cloves, bay leaves and peppercorns, arrange the eggplant in jars and pour over the tomato mass. Cover with sterilized lids and sterilize for 10 minutes.
Roll up.
Ingredients:
3 kg cucumbers,
1 kg of onion
150-200 g dill greens,
3 tsp Sahara,
2 tbsp salt,
2 heads of garlic
3-5 bay leaves,
1 stack vegetable oil.
Cooking:
Cucumbers cut into slices, onions in half rings, chop the greens. Put the prepared foods in a saucepan, add salt and sugar, mix and leave for 3 hours.
Then pour the oil into the pan, put on a slow fire and bring to a boil. Boil for 10 minutes, stirring constantly, put chopped garlic, bay leaf, sweat for 2-3 minutes and arrange in jars.
Roll up.
Marinated mushrooms with citric acid
Ingredients:
mushrooms (it is advisable to sort them out and pickle each type separately),
Marinade (for 1 liter of water):
3 tbsp Sahara,
2 tbsp salt,
1 tsp with a slide of citric acid,
10-15 black peppercorns
3 bay leaves,
15 cloves,
3 pieces of cinnamon 0.5 cm,
dill greens to taste.
Cooking:
Sort the mushrooms, fill with water (measure the amount) and add all the spices, calculated by the amount of water. Bring to a boil and cook for 30 minutes. Arrange the finished mushrooms in sterilized jars, pour in the marinade and cover with boiled lids.
Put the jars in boiling water and heat for another 10 minutes, then roll up. Turn over, cover with a blanket and let cool.
Bean salad with vegetables
Ingredients:
1 kg of tomatoes,
500 g carrots
500 g onion
500 g sweet pepper,
500 ml vegetable oil,
3 stack. white beans,
1-2 tbsp salt (to taste)
spices and seasonings to taste.
Cooking:
Boil beans until half cooked. Cut all vegetables into medium pieces. Put all the prepared foods in a saucepan, add oil, salt and spices and simmer over low heat for 1.5-2 hours.
Arrange the finished salad hot in jars and roll up.
Assorted in apple juice
Ingredients for a 3 liter jar:
1 kg of medium-sized cucumbers,
1.3 kg of tomatoes,
2 apples
1 fleshy sweet pepper,
1 hot pepper
5-6 garlic cloves,
3 sprigs of dill,
3 sprigs of parsley.
For filling:
200 ml apple juice
6-7 black peppercorns
3 bay leaves,
1 ¼ liters of water
2 tablespoons
3 tbsp top of sugar.
Cooking:
Soak cucumbers in cold water for 3 hours. Cut apples into slices, sweet pepper rings, chop hot pepper.
Boil water. At the bottom of a sterilized jar, put greens, cucumbers, some hot peppers, garlic, then apples, sweet peppers, tomatoes and the remaining hot peppers.
Pour boiling water to the very top, cover with a lid and leave for 20 minutes. After the time has passed, drain the water back into the pan, boil and pour over the vegetables again for 20 minutes. Drain the water into the pan again, pour 200 ml of liquid each (how many cans we pour as many glasses), add apple juice, salt, sugar, peppercorns and bay leaf and bring to a boil.
Fill jars with marinade and roll up immediately. Turn over, wrap and let cool.
Cucumbers marinated in red currant juice
Ingredients for a 3 liter jar:
small cucumbers,
1 leaf tarragon
1 sheet of horseradish
1-2 umbrellas of dill,
3-5 garlic cloves,
1 bay leaf,
3 black currant leaves
3 cherry leaves
5 black peppercorns,
1-2 cloves,
1-2 sweet peppers with thick walls.
Marinade:
600 ml of water
400 ml redcurrant juice,
50 g salt.
Cooking:
Soak cucumbers for 6 hours in cold water with a little salt. Cut the sweet pepper into 4 parts lengthwise, remove the seeds and blanch in boiling water for 1 minute, then cool in ice water.
Peel the garlic. Put all the leaves and spices on the bottom of the washed scalded jars, put the cucumbers and peppers and pour boiling water up to the very neck. Cover with lids and soak for 4 minutes.
Drain through the lid with holes and pour another portion of boiling water. Hold again for 4 minutes and drain. For the third time, fill the cucumbers with filling, boiled and cooled to 85C, and immediately roll up.
Turn over, cover. Cool down.
You can use white currant juice.
Vegetable salad with pearl barley
Ingredients:
3 kg of tomatoes,
1 kg sweet pepper
1 kg carrots
1 kg of onion
500 ml vegetable oil,
200 g dry pearl barley,
1 stack Sahara,
1 tbsp salt.
Cooking:
Grind carrots and tomatoes in a meat grinder or combine, cut onions and sweet peppers into small cubes, rinse the grits until transparent and soak in warm water. Pour vegetable oil, sugar and salt into the pan, heat, add all the vegetables and barley, mix and bring to a boil.
Reduce heat and simmer for 80-90 minutes, stirring occasionally. Arrange in banks and roll up.
Instead of barley, you can take rice, only you need to cook the salad less, about an hour.
Preparations for the winter without vinegar are certainly good, but you should never forget about safety, especially when it comes to mushrooms. The biggest danger lurking in improperly prepared canned food is botulism.
The causative agent of botulism belongs to the group of anaerobic, that is, living without oxygen. That is why the safest way to harvest mushrooms is salting in open containers (barrels, tubs, etc.). Vinegar in pickled mushrooms does an excellent job with the causative agent of a dangerous disease, but all pickled mushrooms taste painfully the same.
Therefore, when making preparations for the winter without mushroom vinegar, roll up salted mushrooms or use citric acid instead of vinegar and be sure to sterilize jars filled with mushrooms for at least 10 minutes before rolling.
Ingredients:
Mushrooms,
horseradish and currant leaves,
dill umbrellas,
allspice peas,
clove buds,
Bay leaf,
salt.
Cooking:
Sort fresh mushrooms and divide by variety. Soak the mushrooms separately (mushrooms with bitter white juice are soaked for at least 2 days with a change of water). After soaking, rinse the mushrooms in several waters and boil in salted water for 40 minutes, all the same separately.
Drain the water, cool the mushrooms. Line the bottom of the salting container with horseradish leaves. Mix the cooled mushrooms, salt abundantly, mix with currant and horseradish leaves and dill umbrellas and put in a container.
Cover with horseradish leaves on top, place a plate with oppression wrapped in gauze on top of them and place in a cool place. Cover the container with a plastic bag. Keep an eye on the mushrooms if mold appears on the gauze, rinse it, and add salt to the mushrooms. New portions of mushrooms can be added to the container, but no more than 2 weeks from the moment of the last bookmark.
Leave the mushrooms to salt for a month. When the time is up, remove the mushrooms from the container and arrange in sterilized jars, tamping tightly. Pour in brine (1 tsp of salt per 1 liter of boiled water), put bay leaves, peppercorns, clove buds, cover the jars with boiled lids and set to sterilize for 40 minutes.
Roll up, turn over, wrap and chill. Store in a cool place.
And this is only a small fraction of recipes for winter preparations without vinegar. On the pages of our site you can find many more interesting things!
Lecho without vinegar and oil for the winter
From tomatoes and peppers, you can make a very tasty preparation for the winter lecho, without vinegar and oil! The recipe with a photo was sent by our reader Maria:
From year to year I make this lecho, it turns out delicious, in winter it’s what you need! You can eat right away.
The most important thing is that it does not contain oil and vinegar, and the taste is still excellent!
Once, when I was just starting to master preparations for the winter, I came across this recipe on the Internet, it seemed strange to me that without oil, how can it be tasty. It turns out it can!
The husband sweeps away a jar of lecho at a time. Now I'm sharing with you.
Such canned peppers in tomato sauce are an excellent snack that will suit many dishes, and due to the lack of vinegar, it can also be given to children.
Compound:
- 3 kg tomatoes (preferably meaty ones)
- 1 kg sweet pepper
- 1 st. coarse salt
- 3 art. spoons of sugar
- greens
- spices (to your taste, for example, black pepper, allspice, cloves, bay leaf, etc.)
- garlic (optional, 6 or more cloves)
See also: vegetable cutlets
Lecho recipe without vinegar for the winter:
- Cut 1.5 kg of tomatoes (half of the total). I cut in different pieces, it does not matter.
Lecho without vinegar is stored well. When there was no cellar, she kept it right in the apartment, nothing spoiled.
Enjoy your meal!
09/13/2015 at 10:22 am
Irina, for how many years I have been eating my mother’s preparations, we eat with the whole big family, with and without vinegar (for example, tomato juice, it is without vinegar) there were no problems. I always thought that botulism can only be caught from meat or fish, well, even mushroom preparations.
Now I have read the comments and this information haunts me, especially since I am starting to make blanks on my own. But, according to the Internet, vinegar also does not save.
This toxin is very tenacious, and it can only be killed by boiling for 15-20 minutes at a temperature of more than 100 degrees. It is this procedure that is considered the main prevention of botulism, although not everyone performs it.
At the same time, neither sugar, nor salt, nor vinegar, which are added to canned food, can harm the microbe.
Before using the contents of rolled cans, it is better to boil it in a saucepan. Of course, if it is only possible, since, for example, you can hardly boil caviar from zucchini, but whole vegetables and compote are quite realistic.
So I advise, as an option, if you are worried, just boil the lecho before use.
09/13/2015 at 10:28
Advice, maybe someone will come in handy for me products for lecho and other preparations where cubes / pieces are needed, I cut pepper and hard tomatoes with a combine with a nozzle for French fries with a bang, 5 kg in 5 minutes.
09/17/2015 at 19:43
Girls, I also prepared them in jars with screw caps, stored them in the refrigerator, so you don’t have to roll them up. Everything is well preserved.
04.10.2015 at 12:46
Hello Maria, your recipe is just right. There was a little tomato juice left, I scored the line lecho on the Internet and now I saw your recipe, I will add the ingredients to it and roll it into jars.
By the way, I don’t rub tomatoes through a sieve for juice or for any other salads where tomatoes are needed. I dip the tomatoes in boiling water for a few minutes, take them out, cool and the skin is easily removed, then I crush the tomatoes with clean hands and you can use this puree for its intended purpose, and there will be no skin in the salads, and do not mess with the tomato. Seeds, I think, are not a hindrance in a tomato.
And for such a lecho without vinegar and oil, I am FOR it with both hands! Kudos to you Maria!
10/05/2015 at 09:58
Natalia,
Good advice, thanks!
10/13/2015 at 15:20
10/13/2015 at 18:43
I would be grateful if you leave a comment:
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In this article, we will talk about the latest vegetable salads for the winter, which can be prepared without vinegar.
Recipes for preparing vegetable salads for the winter without vinegar
Recipe for zucchini and apple salad for the winter
You will need: 4 kg of zucchini, 500 ml of boiling water, 300 g of tomato paste and vegetable oil, 200 g of sugar, 100 g of salt, 10 bay leaves, 6 sour apples, 5 cloves and peas of pepper, ½ cup of grated garlic.
Recipe for Eggplant, Pepper and Carrot Salad with Onions without Vinegar
You will need: 3 kg of eggplant, 1 kg of carrots and sweet peppers, 750 g of onions, 400 ml of vegetable oil, for pouring - 1.5 kg of tomatoes.
Salad recipe for the winter without vinegar with brown tomatoes
You will need: 2.5 liters of fresh homemade tomato juice, 2 kg of onions, 1.5 kg of grated carrots, chopped sweet peppers and brown tomatoes, 200 g of vegetable oil and sugar, 100 g of salt.
Recipe for vegetable salad with rice for the winter without vinegar
You will need: 3 kg of tomatoes, 1 kg of carrots, sweet peppers and onions, 200 g of dry round rice, 500 ml of sunflower oil, 1 cup of sugar, 1 tbsp. salt.
How to cook a vegetable salad with rice without vinegar for the winter. In a meat grinder, twist the carrots and tomatoes, finely chop the onion and sweet pepper, rinse the rice well. Pour oil into an enameled saucepan, add sugar and salt, put all the vegetables, rice, bring to a boil, boil for an hour over low heat, stirring occasionally.
Arrange the hot salad in sterile jars, cork.
Recipe for vegetable salad without vinegar with beans
You will need: 1 kg of tomatoes, 500 g of vegetable oil, carrots, onions and sweet peppers, 3 cups of white beans, 1-2 tbsp. salt, spices to taste.
How to cook vegetable salad with beans without vinegar. Boil the beans until half cooked. Prepare and cut all vegetables.
Combine the prepared products, add spices, oil and salt, put on the stove and simmer over low heat for 1.5-2 hours, arrange in sterile jars, cork with sterilized lids.
There are not so few recipes for making delicious and safe salads from various vegetables for the winter, or rather, there are a lot of them! Choose any of them, taking into account all the safety rules for such canned food, and do delicious salads- blanks. without fear for your health.
Good luck preparing!
Beetroot winter salad 5 flavors (without vinegar)
Description
Its main advantage is the absence of vinegar, since Antonov apples and tomatoes, in which there is enough acid, completely compensate for it. It turns out so delicious that I have not yet met indifferent to it.
And what a useful one, this is a rare type of canned vegetable that retains a large amount of vitamins. Beets contain B vitamins and betaines, which prevent the development of atherosclerosis, strengthen blood vessels, regulate fat metabolism, promote hematopoiesis and body cleansing, they are not destroyed when heated.
As for tomatoes, they are most valuable in boiled or stewed form, since at the same time they beneficial features only intensify. And the lycopene present in tomatoes is very friendly with vegetable oil. Lycopene is considered almost a panacea for all diseases and has anti-cancer effects.
Add to this onions from seven ailments, carrots rich in carotene and apples - eat one a day and you don’t need a doctor and you will understand that you need to urgently make this salad, since the season allows. I am sure that once you try it, you will repeat it again and again.
Ingredients
1 kg red beets
1 kg carrots
1 kg tomatoes
1 kg onion
1kg apples
200-250 g sunflower oil (odorless)
2 tablespoons salt
5-6 tablespoons of sugar
Then you need to grind them. The options are different: on a coarse grater, through a meat grinder (chopper) or using a combine.
I used to grate on a coarse grater, but now I use a combine for this purpose, with its help everything happens very quickly (I use the nozzle as a grater).
In the original recipe, it was proposed to finely chop and fry the onion beforehand, but now I don’t do this, but chop the onion along with all the vegetables and stew.
So, we put the chopped vegetables in a pan (basin) or other vessel in which we will stew our vegetables. Add butter, salt and sugar and simmer over low heat for 1 hour.
Then we lay it out in sterilized jars (I sterilize in the microwave), roll it up, turn it over with the lids down and wrap it with a blanket or other "fur coat" for the night.
When the jars have cooled, we put them in a cold place. It turns out about 3 liters of salad (depending on the juiciness of vegetables).
Bon appetit and stay healthy!
Vegetable salad with eggplant and parsley for the winter without vinegar
And for this eggplant salad, it will be enough to cook any side dish, and a delicious breakfast or dinner is ready. Vinegar is not required at all, as there are tomatoes in the composition.
- 2 kg eggplant
- 1 kg tomatoes
- 5-6 pcs. bell pepper
- 5-6 pcs. carrots
- 0.4 kg onion
- 5-6 garlic cloves
- bunch of parsley
- black peppercorns
- 2-3 pcs. bay leaf
- 2 tbsp. spoons of salt
- 0.5 cup sugar
- 1 cup refined sunflower oil
How to make eggplant salad
Wash and clean all vegetables. Eggplant cut into cubes or slices, onion- quarter rings, grate carrots into strips, tomatoes - into slices, sweet peppers - into rings, parsley - finely.
Pour sweet peppers and tomatoes with salt and sugar and let stand until the juice is released.
Pour vegetable oil into a large saucepan, put tomatoes, peppers along with juice and then all other vegetables with parsley and peppercorns.
Cook for about 40 minutes, remembering to stir occasionally. 2 minutes before the end of cooking, add garlic, passed through a press and bay leaf.
Arrange the hot salad in sterile jars and immediately roll up with sterile lids. Put to cool under a fur coat upside down.
Blanks: vegetable salads for the winter without vinegar
Blanks: vegetable salads for the winter without vinegar
There are many ways to prepare vegetables for the winter, and among them, salads are one of the most popular and favorite options. In turn, there are also many recipes for preserving vegetable salads - from different vegetables, with various spices, with and without vinegar.
In this article we will talk about the latter - vegetable salads for the winter, which can be prepared without vinegar.
For one reason or another, some cooks do not like vinegar and, accordingly, try not to use it for cooking blanks. However, this does not mean at all that they eat such preparations at their own peril and risk, relying on luck - if preparations are made using well-known technologies, then the dangerous Clostridium botulinum bacterium will not develop.
Today we have collected for you just such recipes for vegetable salads for the winter - which do not require the use of vinegar, but at the same time do not pose any health hazard, subject to all sterilization rules.
It is important that botulism spores are anaerobes, that is, they quietly develop in sealed containers, in addition, they are very resistant to high temperatures. Therefore, the only guarantee of the safety of canned food made without vinegar is the use of acidic products - only an acidic environment 100% excludes rice from the development of botulism.
Own acids contain tomatoes, apples, lemon juice (you can add acid) and other acidic foods.
RECIPES FOR PREPARATION OF VEGETABLE SALADS FOR THE WINTER WITHOUT VINEGAR
We will only talk about those vegetable salad recipes that use products containing their own acids, since this alone can guarantee the safety of such canned food.
It is also very important to properly sterilize the blanks: first, the jars and lids are sterilized, then the salad is placed in them hot and sterilized again - the jars are placed in a container of boiling water for several minutes.
So, let's see what vegetable salads can be made for the winter without vinegar.
Zucchini-APPLE SALAD RECIPE FOR WINTER
You will need:
4kg zucchini,
500ml boiling water
300 g of tomato paste and vegetable oil,
200g sugar
100g salt
10 bay leaves,
6 sour apples
5 cloves and peas of pepper,
½ cup of grated garlic.
How to spin a salad of apples and zucchini for the winter. Cut apples and zucchini into strips or grate on a coarse grater, dilute tomato paste with boiling water, add salt and sugar, laurel, cloves and pepper, oil, mix and put apples with zucchini, boil for 20 minutes, put garlic, simmer for another 10 min.
Arrange the boiling salad in sterile jars, roll up.
RECIPE OF AUGPLANT, PEPPER AND CARROT SALAD WITH ONION WITHOUT VINEGAR
You will need:
3 kg eggplant,
1 kg of carrots and sweet peppers,
750g onion
400 ml vegetable oil,
for pouring - 1.5 kg of tomatoes.
How to prepare eggplant salad without vinegar for the winter. Cut sweet peppers, onions, carrots and eggplants medium-sized, fry in oil in a cauldron, then pour in tomato juice (peel the tomatoes and twist in a meat grinder), simmer for 40 minutes and arrange hot in sterilized jars.
SALAD RECIPE FOR WINTER WITHOUT VINEGAR WITH BROWN TOMATOES
You will need:
2.5 liters of fresh homemade tomato juice,
2 kg of onion, 1.5 kg of grated carrots,
chopped sweet peppers and brown tomatoes,
200g vegetable oil and sugar,
100g salt.
How to make a salad without vinegar for the winter with green tomatoes. Pour tomato juice into a saucepan, add sugar and salt, oil, bring to a boil, put grated carrots, boil for 10 minutes, add chopped onions, simmer the same amount, then add sweet peppers, stew again for 10 minutes, put tomatoes last and boil lettuce another 10 min.
Arrange the hot salad in sterilized jars, cork with sterile lids.
You can make a salad for the winter with rice.
VEGETABLE SALAD WITH RICE FOR WINTER WITHOUT VINEGAR
You will need:
3 kg tomatoes,
1 kg carrots,
sweet pepper and onion
200g dry round rice
500 ml sunflower oil,
1 cup of sugar,
1 tbsp salt.
How to cook a vegetable salad with rice without vinegar for the winter. In a meat grinder, twist the carrots and tomatoes, finely chop the onion and sweet pepper, rinse the rice well.
Pour oil into an enameled saucepan, add sugar and salt, put all the vegetables, rice, bring to a boil, boil for an hour over low heat, stirring occasionally. Arrange the hot salad in sterile jars, cork.
In the same way, you can cook a salad with pearl barley, but it should be cooked not for 60, but for 80 minutes.
VEGETABLE SALAD WITHOUT VINEGAR WITH BEANS
You will need:
1 kg of tomatoes,
500 g of vegetable oil,
carrots,
onions and sweet peppers
3 cups white beans
1-2 tablespoons salt, spices to taste.
How to cook vegetable salad with beans without vinegar. Boil the beans until half cooked.
Prepare and cut all vegetables. Combine the prepared products, add spices, oil and salt, put on the stove and simmer over low heat for 1.5-2 hours, arrange in sterile jars, cork with sterilized lids.
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Lecho from zucchini salads for the winter
Zucchini lecho is a very tasty and vitamin winter salad, served with vegetable side dishes, good with mashed potatoes.
Lecho of zucchini with tomato paste without vinegar
For lecho we need: 2 medium zucchini, 2 medium onions, 1 large carrot, 1 medium sweet pepper, 2 tomatoes, 2 tablespoons of tomato paste, 3 large cloves of garlic, salt
Classic recipe for zucchini and tomato lecho without sterilization:
Lecho according to this recipe is sweet.
Ingredients for 3 liters of lecho:
1.5 kg zucchini
6 sweet peppers
6 bulbs
1 kg red tomatoes
Prepare the marinade: 2/3 cup vegetable oil, 2/3 cup sugar, 2 tbsp. tablespoons of salt, 0.5 cups of 9% vinegar.
Cut the zucchini and pepper into strips, onion into half rings, pass the tomatoes through a meat grinder.
Put in a boiling marinade in turn: first zucchini - cook for 10 minutes, then pepper - cook for 10 minutes, then onions - cook for 5 minutes, tomatoes - cook for 5 minutes. Arrange in sterilized jars and roll up.
No more sterilization.
This lecho turns out to be quite oily, but so much oil is necessary for the long-term preservation of the salad. If cooking without oil, it's best to sterilize before you seal the jars.
Like options classic recipe lecho from zucchini - add carrots, grated on a coarse grater or hot red pepper for those who like it "hot" (then put less sugar), or replace the tomatoes partially or completely with tomato juice or tomato paste. In these cases, the following recipes will be obtained:
Recipe for lecho from zucchini and tomatoes with carrots
Lecho turns out not sweet and not spicy, the taste of stewed vegetables. It is prepared very quickly, since there is no onion, all vegetables for lecho are cooked at the same time.
Ingredients for Lecho from zucchini and tomatoes with carrots:
tomatoes - 3 kg, carrots - 3 kg, sweet red pepper - 3 kg, zucchini - 2 kg, vegetable oil - 1 cup, table vinegar - 150 g, granulated sugar (to taste) - 2 tbsp. l. salt (to taste) - 3 tbsp. l.
Recipe for lecho from zucchini and tomatoes with carrots:
We cut the vegetables, put them in a large saucepan, add oil, vinegar, sugar, salt, mix well and simmer for 30 minutes (If you like boiled vegetables, simmer for 50 minutes). The jar was sterilized, filled with salad, rolled up, turned over, wrapped and cooled.
Sterilization of the finished product is not required.
Zucchini Lecho with Tomato Paste:
Ingredients for zucchini lecho with tomato paste:
Zucchini 2kg.
Bulgarian pepper 1 kg.
For marinade:
400gr. tomato paste
1 glass of water
150gr. granulated sugar
300gr. rast. oils (odorless)
1 st. spoons of salt
0.5 teaspoon red pepper
70 g vinegar 9%
Mix everything for the marinade and put on fire.
Throw chopped vegetables (according to your taste) into the boiling marinade. I personally chop peppers in large squares and young zucchini in large squares.
Boil everything for 30 minutes. 10 minutes before the end of cooking, pour in the vinegar. Roll up and wrap in heat until completely cooled.
Zucchini Lecho with Ketchup
Ingredients for Lecho from zucchini with ketchup:
zucchini - 1.5-2 kg.
Bulgarian pepper - 5 pcs.
tomatoes - 10 pcs.
onion - 10 pcs.
ground black pepper
vinegar essence - 1 tsp
ketchup - 500 ml
water - 500 ml
sugar - 1 cup
sunflower oil - 1 cup
salt - 1.5 tbsp. l.
Half a liter of ketchup (baltimore spicy works well) mixed with half a liter of water,
a glass of sugar, one and a half tablespoons of salt and a glass of sunflower oil. Boil.
Peel the zucchini, cut into small cubes. Pour into the sauce.
Boil 10 minutes.
Finely chop the bell pepper. Pour into a saucepan, boil for another 10 minutes. Then add finely chopped tomatoes
and finely chopped onion. Boil for another 10 minutes.
Pepper and add a teaspoon of vinegar essence.
Put the finished lecho into jars and roll up the lids.
Lecho from zucchini with tomato juice without oil
Ingredients for zucchini lecho with tomato juice:
3 kg peeled and diced zucchini
100 grams of garlic,
6 pieces of sweet peppers,
1 hot peppercorn
1 liter tomato juice
2 tablespoons of salt
1 cup table vinegar 9% or 1 teaspoon vinegar essence
1 cup of sugar.
To prepare lecho according to this recipe, you need garlic, hot and sweet peppers through a meat grinder, pour tomato juice, add salt, sugar, vinegar, stir and boil for 10 minutes. Then pour the zucchini into the resulting mixture and cook until the zucchini is ready (about 20 minutes).
Arrange the hot lecho in sterilized jars and roll up the lids.
It turns out a light and moderately spicy salad.
Additions to all lecho recipes: if the ingredients contain oil and vinegar, sterilization is not required after laying out the jars, but the lecho turns out to be too greasy. For my taste, it’s better not to put vegetable oil in this salad at all, and you can not use vinegar, but then you need to sterilize it.
Comments
#21 Natalia Rakhmatulaeva 11.08.2013 12:10
I quote Yulia Yurievna:
Your site has a very good recipe cooking lecho from zucchini is classic, simple but at the same time delicious. In winter, my husband will take this dish to the north for a shift.
and I also know another recipe for canning zucchini for the winter:
"Taste of Mushrooms"
5 kg of zucchini, 0.5 l each. vegetable oil and tomato sauce, 1st.l. sugar, 200 g. 9% vinegar, 3 tbsp. salt, 1 tsp ground black pepper, 1-3 garlic cloves.
Peel the zucchini and cut into cubes, skip the garlic through the garlic. Combine all ingredients (except garlic and vinegar), mix and simmer for 30 minutes. from the moment of boiling. For 10 min. before the end of stewing, add garlic, and 2-3 minutes. vinegar.
Arrange the finished zucchini in jars and roll up.
Julia please tell me 5kg of peeled zucchini or not.
#20 Natalia 08/06/2013 19:34
Brown tomato salad without vinegar for the winter
Cooking time 1 hour 0 minutes
Brown tomato salad without vinegar for the winter. step by step photo cooking recipe
Peel and wash the vegetables, cut the tomatoes into circles, grate the carrots, finely chop the onion.
Wrap jars of hot salad in a warm blanket, leave to cool, and then put away in a cool place.
Preparations of vegetable salads for the winter without vinegar
To avoid the development of botulism, I add tomatoes to the indicated ingredients and after preparing the salad I pour it into plastic 0.5 liter cups and place them in the freezer with a temperature not higher than minus 15 degrees. In a meat grinder, twist the carrots and tomatoes, wash the rice well, finely chop the onion and sweet pepper. Therefore, the only guarantee of the safety of canned food.
For the winter, and among them, salads are one of the most favorite and beloved options. How to make a salad without vinegar for the winter with greenish tomatoes.
Zucchini pizza is wonderful and extremely tasty dish- a casserole of zucchini base and the insides of chicken, tomatoes and cheese. Only an acidic environment 100% excludes rice from the development of botulism. Cook and cut all vegetables.
For one reason or another, some chefs do not like vinegar, respectively, they try not to use it for preparing blanks. Pour the tomato juice into a saucepan, add sugar and salt, simmer as much, boil for 10 minutes, simmer again for 10 minutes, bring to a boil, put the tomatoes at the end and boil the lettuce for another 10 minutes, put the grated carrots, then add sweet pepper, oil, add chopped onion. Arrange the hot salad in sterilized jars, cork with sterile lids.
If you make blanks using well-known technologies, then the terrible amoeba Clostridium botulinum will not develop. Not afraid for your health. Which do not require the use of vinegar, but at the same time do not pose any threat to health, provided that all sterilization rules are followed.
We will tell only about those recipes for vegetable salads, since only this can guarantee the safety of such canned food, in the preparation of which products containing their own acids are used. Arrange the hot salad in sterile jars, cork.
It is called botulism, the spores of which can withstand the highest temperatures and develop well without the presence of air, but die in an acidic environment, and their metabolic products are extremely unsafe for the human body. It is also extremely important to sterilize the workpieces correctly: first, jars and lids are sterilized, then the salad is placed in them hot and sterilized again.
Apples, lemon juice can add acid and other acidic foods. How to spin a salad of apples and zucchini for the winter. Carrot cutlets, video recipe.
Recipes for making delicious and safe salads from different vegetables for the winter. How to prepare eggplant salad without vinegar for the winter. Carving - watermelon chrysanthemum, video recipe.
Eggplant stuffed with cottage cheese appetizer video recipe. Now we have collected for you specifically such recipes for vegetable salads for the winter. Pour oil into an enameled saucepan, put all the vegetables, rice, bring to a boil, stirring occasionally, boil for an hour over low heat, add sugar and salt.
Two and 6 months. Combine the prepared products, arrange in sterile jars, put on the stove and simmer over low heat for 1.5-2 hours, cork with sterilized lids, oil and salt, add spices. In turn, there are also many recipes for preserving vegetable salads.
Man, there are many methods of harvesting vegetables. Pearl barley meatballs, video recipe. Tomatoes contain their own acids.
Choose any of them, taking into account all the rules for the safety of such canned food, and make delicious salads - blanks. Cut apples and zucchini into strips or rub on a large grater, boil butter for 20 minutes, dilute tomato paste with boiling water, add salt and sugar, laurel, mix and put apples with zucchini, put garlic, cloves and pepper, simmer still 10 min.
Salad recipes for the winter without vinegar
Salad recipes for the winter without vinegar
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winter salad recipes without vinegar
We close cucumbers without vinegar for the winter
Cucumbers without vinegar for the winter much healthier than marinade preparations. We offer you only the best options for harvesting.
Salting cucumbers for the winter in a cold way.
If you do not wish to use vinegar, then the cold method is perfect for you. For harvesting, you only need water, cucumbers and a few additional ingredients. These include salt, herbs and various spices.
We salt the vegetables in the following way: prepare the containers - wash them well, sterilize them in a saucepan or oven, and dry them. In clean jars, lay greens and spices on the bottom in layers.
Add horseradish, currant and cherry leaves, a few cloves of garlic, and a bay leaf to the salt. You can also include a few pieces of hot pepper.
Lay the cucumber fruits on top of the spices and herbs, pressing them tightly against each other.
And how do you like pickled cucumbers in mustard for the winter. This is not quite the usual, but very tasty recipe.
Start preparing the brine. In a separate bowl, mix slightly warm or cool water, rock salt (100 g of salt per liter of liquid).
Simple trusted salt will do, but it will not make it so crispy. Fill the workpiece to the very top, not reaching a few centimeters to the neck.
Fans of experiments will also like sweet cucumbers for the winter. They will complement any dinner with the family.
Watch the fermentation process very carefully. Basically, it takes about 4-5 days. The end of fermentation can be determined by the color of the brine - the sediment sinks to the bottom, and the liquid becomes transparent.
In order to make vegetables crispy, drain the brine, pour in fresh cool water. Repeat the procedure several times until the container is completely clear of cloudy sediment.
Pour water to the full brim, close with a tin lid. Roll up carefully.
Make sure that the water really reaches the brim. This will indicate that there is no air left in the container.
You can store the workpiece even in the room. However, it is better to choose a dark place.
You will also like zucchini caviar for the winter without vinegar. Just spread it on bread and enjoy the unsurpassed taste!
Cucumbers for the winter, like barrel.
- cucumber fruit
- bitter pepper
- leaves of horseradish, walnut, reed, cherry, currant
- dill stalk with seeds
- salt -100 g - garlic cloves
Soak cucumbers for a couple of hours in cool water, cut off the ends, lay them tightly. Sprinkle salt on top, fill with plain cool water. Cover the container nylon cover Turn over a few times to dissolve the salt.
Leave the jar in a warm place for a couple of days so that the brine becomes cloudy and the vegetables change their color. Turn the jar over again several times to mix all the contents.
Pour the brine into a saucepan, pour in 200 ml of water, boil. Pour cucumbers with boiling brine, cork tightly with a lid.
Turn over and refrigerate in this position. Serve up for dinner!
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Vegetable saute of eggplant and tomatoes for the winter without vinegar
Sautéed eggplant is perhaps the most common vegetable roll for the winter. Along with squash caviar, saute has been very popular for several decades in a row.
In any, even the smallest grocery store or supermarket, you will definitely find a shelf with twists for the winter, among which, in addition to canned tomatoes, cucumbers, sauerkraut and squash caviar, an eggplant appetizer with sweet peppers and tomatoes will occupy a significant place.
Unfortunately, manufacturers do not take care of our health as we would like, so often in the composition you can find a rather large list of harmful preservatives and even dyes or flavor enhancers in the form of monosodium glutamate and other additives that are harmful to one degree or another, our health. Vinegar is also one of the foods that add no benefit to our health. You can read more about this on any site dedicated to healthy eating.
That is why it is best to replace this ingredient with lemon juice or not use it at all in the recipe.
For some strange reason, few people remember that tomatoes and garlic are natural preservatives! Therefore, many vegetable dishes that you want to prepare for the winter can be prepared in a more healthy way.
Sterilization and natural preservative properties of tomatoes and garlic will be enough to close for the winter in jars eggplant sauté without vinegar. It is very simple to do this, cooking a vegetable snack does not require special skills, sterilization of dishes is also available to any beginner in the kitchen.
So, for an eggplant saute with a volume of 2.5 liters, you will need:
- 2 kg. eggplant
- 0.7 kg. tomatoes
- 300 gr. onion
- 400 gr. carrots
- 0.5 kg. sweet pepper
- 100 ml. vegetable oil or to taste
- bunch of fresh parsley
- salt, pepper to taste
- 1 head of garlic
Saute eggplant with tomatoes and sweet peppers for the winter without vinegar
Cut eggplant into medium sized cubes.
Cut the onion and sweet pepper into small cubes, grate the carrots. You can use a grater for Korean carrots, which will give the dish a more appetizing and beautiful look.
Heat vegetable oil in a frying pan. Put the onion and fry until half cooked (the onion can be lightly browned).
Add sweet pepper. And simmer for 3-4 minutes.
Then pour in the blue cubes, salt and pepper to taste and fry over low heat until the eggplant is half cooked. If the vegetables are not juicy or burnt, then you can add a couple of tablespoons of water.
After 7-10 min. add carrots.
Cover with a lid and let it languish in its own juice for 2-3 minutes. In the meantime, prepare a tomato sauce that will give the vegetable saute juicier, brighter flavor, and help preserve without the use of vinegar, lemon juice, or any other preservative.
Put the tomatoes in a blender, add garlic, fresh herbs and a little salt and black pepper to taste there.
Beat with a blender until smooth. You can use a meat grinder, mortar or simply cut the ingredients into very small pieces.
Sauce is ready in 2-3 minutes. During this time, the carrots will have time to fry a little.
Pour the tomato sauce with herbs and garlic to the vegetables and simmer everything until fully cooked under a closed lid.
After 7-10 min. saute eggplant without vinegar will be ready! Saute can be served on the table or closed in jars for the winter.
You don't need to add vinegar or lemon juice to close the sauté for the winter: the natural properties of tomatoes and garlic are enough to preserve this dish in jars and store it all winter. The only thing required is jar sterilization. lids and vegetable sauté.
Pour water into a large saucepan, lay a clean towel or handkerchief on the bottom and put the jar. Water should boil for 2-3 minutes. only after that you can start laying the cell.
Carefully, without touching the sides of the jar, lay out the vegetables with a clean wooden spoon. Also don't forget to sterilize the jar lid as shown in the picture (just dip the lid in boiling water for a few minutes).
After filling the jar with vegetables, leave them to steam sterilize for 10-15 minutes. After this time, carefully remove the lid without touching its inside and screw the jar tightly.
All banks should wrap with a towel or a blanket and leave for a couple of days.
Saute eggplant without vinegar is ready.
