Korean vegetables for the winter without sterilization. Assorted vegetables in Korean
The Korean-style vegetable platter recipe is very simple, but despite this, the appetizer turns out to be very tasty.
The relevance of the dish is not lost at any time of the year, but in winter such an appetizer is painfully good.
It can be used with potatoes, and with pasta, and with meat dishes.
Korean vegetables, recipe
To prepare assorted vegetables, prepare the following vegetables:
1. Young zucchini - 2.5 kg (if you take multi-colored ones, it will turn out more beautiful).
2. Carrot - 4 big things.
3. Onion - half a kilogram.
4. Bulgarian sweet pepper - 5 pieces.
5. Favorite greens - dill, basil, parsley, etc.
6. Garlic - 200 grams.
To prepare the sauce, prepare:
1. Sunflower oil- 200 ml (it is better to take unrefined).
2. Acetic acid 9% - 150 ml.
3. Salt kitchen 2 tbsp. spoons.
4. Seasoning for carrots in Korean - 2 packets.
5. Sugar - 1 cup.
First, wash all the vegetables well, peel the onions, garlic and carrots, remove the core from the bell pepper.
Now it's time to chop the vegetables.
Zucchini cuts into thin rings, about 2-3 mm. (By the way, we have a very delicious recipe ).
We do the same with carrots.
Cut the onion into half rings and separate.
bell pepper cut into straws.
Garlic can be finely chopped or crushed.
Now all the vegetables need to be put in a bowl, pour over the prepared sauce, mix well and insist for 3 or 4 hours. It turns out here is such a beauty.
After 3 hours, put the assortment in pre-prepared dry jars and sterilize. For half-liter ones, 15 minutes is enough, liter ones are kept for half an hour.
Then we tear it tightly or roll it up with lids and wrap the jars in a warm blanket for at least 12 hours. After that, we send our vegetables in Korean for the winter to the pantry for storage.
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Korean cuisine has recently been familiar to almost everyone. Vegetables cooked in Korean become unusually tasty, a little spicy, with a pleasant, sour tint. The composition of such salads may include carrots, and eggplant, and cucumbers. And this is not all that can be called "in Korean". Korean salads for the winter are a chance to make an ordinary meal a holiday filled with vitamins that vegetables are rich in.
There are several interesting recipes cooking young cucumbers in Korean style, but it is with the help of this that the unique taste and unforgettable aroma that is so appreciated in these dishes is created.
You will need:
- 4 small cucumbers;
- 1 PC. young red onion;
- a couple of cloves of early garlic;
- half tsp red pepper;
- 1 st. l. soy sauce;
- a couple of st. l. vinegar;
- 1 with a slide tsp sugar sand;
- a couple of tsp chopped sesame;
- half tsp salt.
Procurement stages:
- Cucumbers must be washed and cut into small, about three centimeters, sticks.
- Only after cutting them are salted and mixed. In this form, they stand for at least half an hour.
- The garlic is peeled and minced. The most convenient way to carry out this process is with a press.
- Sesame seeds are laid out on a preheated pan and fried with constant stirring.
- Sauce is added to the toasted sesame seeds and everything is mixed.
- At the next stage, pepper, chopped garlic, the required amount of vinegar and sugar are added to the sesame and sauce. All components are mixed.
- During this time, cucumbers release juice, which is immediately drained from them. Only after that, chopped onions are added to them.
- Dressing made from spices is added to cucumbers and onions.
- All components are thoroughly mixed.
- Cucumbers are moved to the refrigerator. In just half an hour they are ready to serve.
Korean eggplant salad for the winter
Such eggplants can be enjoyed not only in summer, but also in winter. The workpiece is perfectly stored in jars and in the winter cold will become a breath of fresh summer air. Spicy, unusually tasty eggplants will be eaten with pleasure by everyone, even those who did not perceive them as food at all before. They are very fragrant, juicy and tasty.
You will need:
- 1 kg. young eggplant;
- quarter kg. carrots;
- quarter kg. sweet pepper;
- quarter kg. Luke;
- 1 pod of hot pepper;
- a couple of cloves of early garlic;
- quarter 200 gr. a glass of vinegar;
- 4 without slides st. l. sugar sand;
- 3 without slides st. l. salt;
- half tsp ground pepper;
- third 200 gr. a glass of oil.
Eggplant salad for the winter in Korean:
- Eggplants are washed, all tails are removed. Only after that they are cut into bars or straws.
- Chopped eggplants are abundantly salted and infused for about an hour. In such a simple way, all bitterness disappears.
- Naturally, carrots are also washed, necessarily cleaned and only then rubbed on a special grater, designed specifically for cooking it in Korean.
- Prepared carrots are laid out in a bowl and doused with boiling water. In boiling water, she insists for only two or three minutes, after which she immediately leans back into a sieve or colander and pours herself over with cold water.
- Peppers are washed, the seeds are carefully removed and cut into thin strips.
- The onion is peeled from the husk on it and cut into fairly thin half rings.
- The garlic is peeled and minced. You can use both a knife and a press for this.
- A knife is used to grind hot peppers.
- Carrots, onions and peppers are placed in one container. Sugar and garlic, salt, pepper and coriander are added to them.
- Liquid is squeezed out of eggplants, after which they are fried in preheated oil for a quarter of an hour.
- When the eggplants are ready, they are added to the container with all the vegetables.
- Vinegar is added to the same container and all components are mixed and infused for at least 5 hours.
- Jars are washed with soda and sterilized.
- The present mixture of eggplant is laid out in jars.
- Each jar is sterilized in a container filled with water. This process takes at least 20 minutes.
- The jars roll up. They should cool upside down, wrapped up.
Tip: you can simply reduce the spiciness of the dish, or vice versa, by increasing the amount of pepper and other spices. But with salt you need to be extremely careful. It is with this method of preparation that there is a risk of getting a fairly salted finished product, it is better to try several times before adding salt to it.
Korean carrot salad recipe for the winter
Korean cuisine in most cases is associated with everyone in the first place with this simple and delicious salad. You can buy such carrots in any store, but it still cannot be compared with homemade ones. Like other dishes that the culinary of this country has given us, carrots are very easy to prepare. The dish is inexpensive, tasty, and can be stored for up to two weeks in the refrigerator.
You will need:
- 1 kg. large and juicy carrots;
- 4 cloves of early garlic;
- 1 without peas tsp coriander;
- 1 st. l. vinegar;
- 1 without slide st. l. salt;
- half tsp ground ordinary pepper;
- half tsp ground red pepper;
- a quarter cup of oil;
- a quarter glass of water.
Korean carrot salad for the winter recipe:
- Carrots are washed immediately, thoroughly cleaned and immediately rubbed on a special grater for cooking carrots in Korean.
- Garlic is peeled and crushed with an ordinary knife.
- Filling is prepared in a separate container. To do this, water is mixed with all the spices, as well as all the other ingredients, and boiled.
- Boiling dressing is poured into prepared carrots and mixed.
- Carrots are moved to the refrigerator for a couple of hours, after which it can already be served on the table.
Important! You should choose large, juicy carrots for cooking. The taste of the finished product directly depends on the choice of the main ingredient. "Wooden", dry carrots should never be used.
Korean cabbage salad for the winter
The original recipe for cabbage combined with cilantro allows you to create a dish that is not too spicy, but at the same time turns out to be quite spicy. him and on festive table you can safely bet, and on a normal day it is simply impossible to refuse it.
You will need:
- one and a half kg. cabbage;
- 1 young carrot;
- 1 medium sized beetroot;
- 4 sprigs of fresh cilantro;
- floor l. water;
- a couple of st. l. sugar sand;
- 1 without slide st. l. salt;
- quarter 200 gr. a glass of vinegar.
Cooking steps:
- Carrots and beets are washed and peeled, and then washed again.
- For chopping cabbage, use a special grater or a regular knife.
- Carrots and beets are chopped with a regular grater.
- All prepared vegetables are transferred to one container and mixed.
- Add cilantro leaves to vegetables.
- The jars are washed with soda and immediately sterilized, only after that chopped vegetables are laid out in them. They should be placed tightly in jars, for this it is worth tamping them carefully.
- More cilantro is laid out on top of the vegetables in jars.
- Water in a saucepan is mixed with sugar and salt, after which it is boiled for a couple of minutes.
- At the final stage of boiling, vinegar is added.
- The freshly boiled marinade is poured into all the jars.
- After complete cooling, the product is covered with ordinary nylon lids and moved to the refrigerator.
Korean zucchini salad for the winter
Zucchini is an unpretentious vegetable, you can cook anything from it. These are pickles, and jam, and jelly, and caviar. Korean zucchini also occupies a worthy place among this abundance. Spicy, fresh and, not least, cheap dish goes well with any side dish. This is an excellent independent snack, which will certainly find a place of honor on every table.
You will need:
- quarter kg. young squash;
- a couple of small carrots;
- 1 onion;
- a couple of cloves of early garlic;
- 1 st. l. vinegar;
- third 200 gr. a glass of oil;
- 1 leaf of laurel;
- 1 st. l. seasonings in Korean;
- 1 without slide st. l. salt;
- third tsp. ground pepper.
Salad for the winter from zucchini in Korean:
- The zucchini is washed, dried a little, the ends are cut off on both sides.
- Using a vegetable cutter or a very sharp knife, the zucchini is cut into rings, the thickness of which should not exceed one and a half millimeters.
- Shredded zucchini is placed in a deep container.
- Carrots are washed and cleaned. After drying, it is rubbed on a special grater and poured into a container with zucchini.
- Onions are peeled and cut into thin half rings. After that, it is added to a container with other vegetables.
- Garlic is peeled and crushed with a fine grater.
- Seasoning and all other components except for oil are added to the same container.
- Oil is poured into a heated frying pan and heated until a characteristic haze appears.
- The contents of the container with vegetables are poured with hot oil. All components are mixed.
- Korean salad from zucchini for the winter will be mixed literally for half an hour in the refrigerator, after which it can already be served.
Tip: zucchini can be safely replaced with zucchini. The dish will turn out to be no less tasty, and maybe even more refined than using ordinary zucchini.
In Korean, you can cook not only vegetables. There are many options for cooking meat, mushrooms, and seafood combined with vegetables according to the rules of this cuisine. Each dish is wonderful in its own way. They are united only by a peculiar cooking technology and piquant sharpness combined with an incredible aroma.
Many recipes have already been adapted to our culture, our perception of taste, thanks to which you can choose exactly the recipe that you love, and the dish will become a frequent guest on the table.
In salads, the delicate taste of tomatoes always goes well with cabbage, zucchini, and bell peppers. Garlic gives the dish richness and a special taste.
Salt and sugar are added to improve the taste. Spices give the salad a varied, peculiar flavor.
Vinegar is added to prevent bacterial growth during long-term storage. It is especially important when using zucchini, colored and white cabbage that do not contain acid.
The marinade is sweetish, fragrant, pleasant in taste, moderately spicy marinade can be used as a drink.
It is better to prepare salads for the winter from fresh, freshly picked vegetables. Dishes must be carefully prepared, sterilized. You can make salads with and without sterilization. The smaller the bank, the faster and better it warms up during sterilization.
Sterilization is one of the ways to store and process vegetables. This is the best way, although somewhat more complicated than drying, salting and pickling.
The essence of the method - fresh, chopped vegetables are placed in jars, sterilized (to kill microbes) and hermetically sealed (so that air does not pass).
Recently, the preparation of salads for the winter is increasingly not used sterilization. Salads are made faster, vitamins, taste and appearance of vegetables are better preserved.
Consider the most popular recipes for assorted home-canned salads.
How to cook assorted salad for the winter - 15 varieties
Assorted salad - ripe tomatoes, juicy bell peppers, crispy cucumbers, onions
The salad is not only tasty and fragrant, but very beautiful, colorful from a variety of vegetables. Cucumbers with tomatoes, onions and peppers acquire a new taste and aroma.
Tomatoes give tenderness, special sourness, sugar - sweetness, spices - aroma. The assortment includes delicious and most affordable fresh products. Eating it is a pleasure!
Ingredients:
- Tomatoes (red ripe) - 3 kg
- Sweet pepper - 1 kg
- Onion - 1 kg
- Cucumbers - 2 kg
- Sugar - 1 tbsp.
- Water - 4 l
- Salt - 6 tbsp. l.
- Lavrushka and peppercorns - to taste
- Table vinegar 9% - 300 ml
- sunflower oil - 1 tbsp. spoon in each jar
Cooking:
Cut vegetables: cucumbers into small circles, onion with pepper - half rings, tomatoes - quarters.
Mix in a bowl a beautiful and colorful mass.
Sterilize jars.
Make a brine - pour a bite into the water, add sugar and salt in the indicated amount, add lavrushka, black pepper and other favorite spices to your taste.
Transfer the vegetables to a 9 liter saucepan and pour over the brine. Mix everything.
Divide the mass into jars. Pour brine into each jar and 1 tbsp. l. vegetable refined oil.
Sterilize the lids and cover the jars with them.
Sterilize the contents of the jars: 800 gram jars - 10 minutes (1.5 l - 15 minutes).
Close the jars tightly with lids and turn over (on the lid - upside down). Allow them to cool and put in storage (preferably in a cool place).
Salad can be a savory cold appetizer and a great addition to boiled or baked potatoes, chicken, and meat dishes.
Assorted salad for the winter with cauliflower - the queen of vegetables, healthy and unique
Salad with healthy cauliflower, which is not only healthy, but also well absorbed by the body. The salad looks beautiful and can be a festive table decoration.
Ingredients:
- Cauliflower - 100 g
- Tomatoes - 3 pcs.
- Onion - 4 pcs.
- Cucumbers - 3 pcs.
- Carrot
- Bell pepper- 1 PC.
- Garlic - 3 tooth.
- Dill
- Carnation and Lavrushka - 2 pcs.
- To prepare the marinade:
- Water - 1 l
- Vinegar 9% - 60 ml
- Sugar - 10 g.
- Salt - 20 g.
Cooking:
Divide the cauliflower into florets.
Cut the onion into rings, cut the pepper into "boats", carrot into circles.
Rinse tomatoes and cucumbers thoroughly.
Sterilize the jar.
Put the vegetables in jars: at the bottom - dill, lavrushka, whole peeled garlic cloves, and the rest of the vegetables on top.
Pour water into a saucepan, add sugar, salt. Bring the resulting solution to a boil and add vinegar.
Pour vegetables with marinade, cover jars with lids and sterilize vegetables in tech. 15 minutes.
Roll up jars with lids (sterilized) and turn over (leave upside down).
After cooling, take it to the storage place.
Salad healthy, beautiful, tender. Tomatoes are wonderful with zucchini and cauliflower, which decorates the salad with its appearance.
Ingredients:
- Cauliflower and zucchini - 0.5 kg each.
- Carrots - 2 pcs.
- Tomatoes - 6 pcs.
- Cucumbers - 5 pcs.
- Onion - 4 pcs.
- Garlic - 9 cloves
- Dill
- Spices: horseradish (leaves), lavrushka 3 pcs., peppercorns
- For marinade:
- Water - 3 liters
- Sugar and salt - 3 tbsp. l.
- Vinegar 9% - 180 ml
Cooking:
We clean and regime vegetables: zucchini in thick semicircles, peeled and seeds, cucumbers in thick circles, carrots in thin circles.
Onion ring mode, divide the cauliflower into inflorescences, and leave the tomatoes whole.
We sterilize 3-liter jars.
We put the vegetables in layers in jars: put a sheet of horseradish, dill umbrellas, 4 cloves of garlic on the bottom.
On top we put onions, carrots, zucchini, cucumbers, cauliflower and tomatoes, which we pierce at the stem so as not to crack.
Pour boiling water into jars, cover with lids, let stand for 5 minutes.
Drain the water into a saucepan, boil, pour back into jars and let stand for 5 minutes.
Again, pour the water into the pan, add sugar, peppercorns (at the rate of 6 pieces per jar), bay leaf (3 pieces per jar), salt.
Bring the marinade to a boil, pour in the vinegar.
Pour vegetables in jars with hot marinade, roll up, turn upside down and wrap with a towel.
Leave to cool.
Salad "Assorted - Caucasian" for the winter, vegetables in a fragrant marinade
Salad with a delicate and pleasant taste of tomatoes, which are in perfect harmony with cabbage and cucumbers. Garlic gives a pronounced piquant taste, green aroma.
Ingredients:
- Sweet pepper - 1.5 kg.
- Cabbage - 1kg.
- Sugar - 2 tbsp. l.
- Garlic - 8 tooth.
- Onion - 500 g.
- Sunflower oil -100 ml
- Water - 500 ml.
- Lemon acid- 0.5 tsp
- Apple cider vinegar 6% - 3 tbsp. l.
- Salt - 1 tbsp. l.
- Celery -1 bunch
Cooking:
Pour water into a saucepan, add 3 tbsp. l. vinegar, sugar, salt and mix.
Remove seeds from red pepper and chop.
Put the saucepan on the fire, add pepper, mix.
Cut the rest of the vegetables: cucumbers in half circles, tomatoes in medium-sized pieces, onions in thin half rings. Cut the cabbage into small pieces, coarsely celery.
Add vegetables to boiling marinade and blanch.
Prepare jars by sterilizing, put chopped garlic and peppercorns.
Place peppers, cabbage, tomatoes, cucumbers, onions, celery, pulling out of the pan.
Pour boiling filling into jars, add 2 tablespoons of oil to each jar.
Cover all jars with lids and sterilize 0.8 l - 20 min.
Take out the jars, remove the lids and add 1 tbsp. a spoonful of vinegar and a little citric acid.
Seal jars and turn upside down. Then put in storage (better, where cool).
Delicious winter salad "Assorted", healthy, simple and affordable to cook with cabbage and other vegetables
A cold dish is especially wonderful in winter and spring during beriberi. Grape leaves and dill add flavor to the salad.
Ingredients:
- Cabbage - 500 g.
- Eggplant - 1 pc.
- Carrot - 1 pc.
- Tomatoes - 2 pcs.
- Sweet pepper - 2 pcs.
- Cucumbers - 2 pcs.
- Bulb (red)
- Sugar - 2 tbsp. l.
- Vegetable oil - 1/4 tbsp.
- Vinegar 9% - 3 tbsp. l.
- Salt - 1 tbsp. l.
- Grape leaves - 6 pcs.
- Dill
- Spices: lavrushka (3 pcs.), Pepper (6 peas), etc. to taste
Cooking:
Cut the eggplant into small cubes, salt.
Chop the cabbage into thin slices, grate the carrots, cut the onion into rings. Peel the pepper from the stalk, core, seeds and cut into slices along, like a cucumber.
Place chopped vegetables in a bowl. Add sugar, oil, salt, spices, vinegar.
Scald tomatoes with boiling water, peel, rub on a coarse grater and add to vegetables.
Mix everything and insist, closing the pan with a lid, for about an hour.
Cook over low heat for 25 minutes after boiling.
Arrange the mass in jars, close with sterilized lids.
Banks turn over, wrap with a blanket. After cooling, after 4-5 hours, place in a cold place.
Salad is an excellent cold appetizer or with meat, fish and for the festive table.
Assorted salad "Korean-style vegetables for the winter" - fragrant and appetizing vegetable appetizer
This is a savory, spicy and healthy appetizer, a great addition to the main dishes. Can be used for lunch and dinner.
Ingredients:
- Eggplant - 1 kg
- Onion and carrot - 1 pc.
- Hot pepper - 1 pc.
- Garlic - 5 tooth.
- Vinegar 9% - 50 ml.
- Spices for Korean carrots, coriander - 1 tsp each.
- Sugar - 4 tbsp. l.
- Salt - 1 tbsp. l.
- Oil rast. - 4 tbsp. l.
Cooking:
Cut eggplant into thin strips. Put in a bowl, salt, mix, stand for about an hour.
Grate carrots on a grater "in Korean", onion and hot pepper - in thin slices.
Fry the eggplant in a pan with hot oil for 10 minutes (until soft).
Combine cooked vegetables and stir.
Add chopped garlic, sugar, salt, spices and vinegar to the mass.
Mix everything and place in the refrigerator for 6 hours.
Arrange vegetables in sterilized jars, cover with lids. Sterilize for 30 minutes, roll up and wrap until cool.
After cooling the salad, store the jars in a cold place.
The salad is delicious, inexpensive - you can use vegetables from your garden.
When making a salad from vegetables grown in the garden, you can use overgrown fragrant, fragrant cucumbers, not very beautiful-looking tomatoes, with slight flaws. Vegetable oil can be added to the salad before consumption.
Ingredients:
- Tomatoes, cucumbers, bell peppers and onions - as needed (to fill the jar after cutting vegetables).
- For one jar you will need additional ingredients:
- Acetic acid - 1 tbsp. l.
- Salt (coarse salting) - 1 tbsp. l.
- Sugar - 1.5 tbsp. l.
- Water - 1 l
- Pepper (peas) and lavrushka
Cooking:
Put peppercorns, bay leaf on the bottom of the jar.
Put sliced vegetables in layers: cucumbers - not in large semicircles, tomatoes - not very thin slices, onions and peppers - in half rings.
Lay out a layer of cucumbers, tomatoes, peppers and onions. The order of the layers can be changed.
To prepare the marinade, use water, sugar, salt.
Bring the marinade to a boil, remove from heat and add 1 tablespoon of acetic acid.
Pour marinade into a jar, cover with a lid and sterilize a 0.5 liter jar for 10 minutes, a liter jar for 15 minutes.
Pay attention to the color of the cucumber. The readiness of the salad can be indicated by their changed color.
Banks roll up, turn over. After cooling, take the jars to a cold place.
The salad is very tasty, popular, beautiful with a sweetish-sour marinade. Garlic and celery add spice to the salad.
Filling with boiling water and vinegar will provide the workpiece with excellent quality and long-term storage without sterilization.
Ingredients:
- Cucumbers and tomatoes - 6 pcs.
- Pepper (Bulgarian) - 2 pcs.
- Zucchini - 1 pc.
- Carrots - 2 pcs.
- Onion - 2 pcs.
- Cauliflower - 200-300 g
- Sugar and salt - 2 tbsp. l.
- Vinegar - 4 tbsp. l.
- Garlic - 4 tooth.
- Celery, parsley
- You can add green peas.
It is advisable to soak the cucumbers in cold water for about two hours before preparing the salad.
Cooking:
Cut the zucchini, carrots, cucumbers, tomatoes and onions into circles.
Cut the pepper into longitudinal plates, divide the cauliflower into inflorescences.
Put parsley, celery, garlic on the bottom of the jar.
Fill jars with vegetables and pour boiling water for 10 minutes.
Then drain the water into a saucepan, add sugar and salt.
Bring water to a boil, add vinegar and boil for three minutes.
Pour the marinade into jars with vegetables, roll up the jar with lids and turn over.
Cover the jar with a blanket and leave to cool.
The salad is excellent and it can be used for preparing dishes for the holidays.
Thanks to cauliflower, the salad is very healthy, easy to digest.
Ingredients:
- Small tomatoes and cucumbers, young zucchini, cauliflower- 0.5 kg.
- Sugar - 1 tbsp. l.
- Garlic - 4 cloves
- Pepper - 5 peas
- Vinegar - ¼ cup
- Salt - 2 tbsp. l.
- Carnation and bay leaf - 2 pcs.
- Water.
Cooking:
Remove the core and seeds from the pepper, cut into strips, onion into half rings.
Sterilize jars.
Put chopped garlic and spices, onion and pepper in each jar. Put cucumbers, zucchini, tomatoes and cauliflower inflorescences. The jar should be filled with vegetables.
Put sugar, salt and pour vinegar into the water. Boil and hot pour into jars.
Sterilize the jars (time depends on the capacity of the jar).
Banks e roll up, wrap in a warm blanket, turning over.
Salad "Kuban" can be made from the most simple vegetables. Bright, beautiful canned salad. It contains a lot of useful substances.
Ingredients:
- Cabbage - 1 kg
- Cucumbers - 700 g
- Sweet pepper - 700 g
- Carrot - 500 g
- Tomatoes - 1 kg
- Onion - 500 g
- Spicy pepper- 1 pod
- Sugar - 1st.
- Vegetable oil -2 tbsp. l. on a jar
- Vinegar - 1 tbsp. l. on a jar
- Salt, lavrushka, peppercorns
- Parsley - 1 bunch
Cooking:
Chop the cabbage into thin, short straws, add 1 tbsp. l. salt and mash the cabbage.
Grate the carrot, cut the pepper into thin strips, cut the onion into half rings.
Cut the cucumbers into half circles, tomatoes into medium-sized pieces, hot peppers and parsley finely.
Place chopped vegetables in a bowl, add sugar, salt.
Sterilize jars, put lavrushka and pepper, vegetables with salt and sugar.
Add 2 tablespoons of oil to the jars, cover with lids (sterilized), then put them in a pot of cold water and heat. Sterilize 700 ml jars. - 20 minutes. (counting from boiling water).
Open the lids, add 1 tbsp to each jar. vinegar.
Seal the jars, turn them upside down, wrap them in a warm blanket and leave to cool.
Place assorted jars in a cool, dark place.
Assorted winter salad with tender young zucchini and sweet peppers - tasty, light, healthy
Tender young zucchini go well with sweet peppers. Sweet and sour marinade is a wonderful drink.
The salad is beautiful and colorful.
Ingredients:
- Young zucchini - 3 kg.
- Sweet pepper - 2 kg.
- Sugar - 4 tbsp. l.
- Vegetable oil - 100 g.
- Pepper - 5 peas
- Bay leaf - 3 pcs.
- Mustard seeds - 2 tbsp. l.
- Vinegar - 50 g.
- Salt - 3 tbsp. l.
- Greenery
- Water - 1 liter
Cooking:
Slice the zucchini and peppers, removing the seeds and core.
Put them in a bowl and mix.
Sterilize jars and transfer vegetables.
Put sugar, salt, spices into water and pour oil and vinegar.
Boil the marinade, pour into jars with vegetables. Sterilize jars and roll up immediately.
Turn jars over and cover with a warm towel.
Assorted salad for winter - a culinary masterpiece, with jelly instead of the usual marinade
Salad is not normal. Vegetables in a jar are not in a marinade, but in jelly.
Ingredients:
- Tomatoes and cucumbers - 0.5 kg each.
- Bulgarian pepper and onion - 2 pcs.
- Sugar - 5 tbsp. l.
- Gelatin - 1 tbsp. l.
- Garlic - 6 cloves
- Vinegar - 1 tbsp. l.
- Salt - 2 tsp
- Leaves of horseradish and currant - 2 pcs.
- Pepper - 3 peas
- Parsley
- Water - 1 liter
Cooking:
Cut the cucumbers into small circles, cut the onion into half rings, pepper into thin strips, peeling the seeds.
Put garlic, spices and herbs in sterilized jars.
Layer the vegetables in any order.
Dissolve gelatin in water and infuse for about 30 minutes.
To make jelly, add sugar and salt to water.
When the liquid boils, add gelatin and boil for a few seconds.
Fill the jelly jars, pour in the vinegar.
Sterilize jars and roll up.
Salad tender, moderately spicy. Eggplant provides it with a number of vitamins, gives it a distinctive, nutty flavor and pungency.
For blanks, you can use only young "blue ones". Overripe fruits are not healthy and can even harm the body.
Ingredients:
- Cucumbers - 700 g.
- Eggplant - 1400
- Tomatoes - 1400
- Pepper - 700 g.
- Onion - 300 g.
- Sugar - 90 g.
- Oil rast. - 2 tbsp. l.
Cooking:
Cut the eggplant and cucumber into cubes.
Gently squeeze the juice from the tomatoes into a saucepan and put on gas.
Cut the onion into rings and add to the boiling juice.
After 5 minutes, add the rest of the vegetables and mix the mass.
Simmer for 20 minutes, stirring (covered).
Salt, add vegetable oil and simmer for another 5 minutes.
Fill sterilized jars with salad.
Roll up the jars with sterilized lids and place in a cold place after cooling.
Salad can be an independent dish and excellent with potatoes, meat, macaroni and cheese.
Assorted salad for winter is original, not quite ordinary - with green beans
Assorted salad little known, but delicious. It is worth trying it and appreciating its taste. Prejudice against green beans will clearly change.
Ingredients:
- Green beans - 0.5 kg.
- Bulgarian pepper - 3 pcs.
- Cabbage - 100 g.
- Carrots - 2 pcs.
- Tomatoes - 3 pcs.
- Garlic - 4 cloves
- Salad onion - 3 pcs.
- Salt - 1 tbsp. l.
- Sugar - 2 tbsp. l.
- Vinegar - 1 tbsp. l.
- Pepper - 8 peas
- Leaves of horseradish, bay leaf, celery sprigs - 2 pcs.
- Water - 1 liter
Cooking:
Cut the carrots in the form of rings, cabbage and pepper into strips, clearing the seeds. Remove the tips from the beans, cut the garlic and onion into thin slices.
Place all vegetables in a bowl, add greens.
Put salt, sugar, spices into the water and pour vinegar.
Boil the marinade and pour into a container with vegetables. Drain it very quickly and boil it again.
Repeat the operation - again pour the marinade over the vegetables and drain it.
Transfer vegetables to sterilized jars and fill with freshly boiled filling. Roll up the lids and turn the jars upside down to cool.
Vegetable salad, beautiful, colorful, light, healthy, rich in vitamins.
Juicy radish is a storehouse of vitamins and microelements. High-calorie corn, an environmentally friendly product. It does not absorb harmful substances and is also rich in vitamins and microelements.
Ingredients:
- Green peas - 1 cup
- Corn - 1 cob
- Radishes - 5 pcs.
- Sugar - 1 tbsp. l.
- Vinegar 9% - 2 tbsp. l.
- Salt - 1 tsp
- Water - 1 liter
- Allspice and black pepper - a pinch each
- Dill - 1 bunch
Cooking:
Separate the corn kernels, boil in salted water and drain the water.
Cut the radish into slices, pour green peas with boiling water.
Sterilize jars and put chopped dill, prepared vegetables.
Add sugar, salt and acid to boiling water.
Remove marinade from heat, add pepper and pour over vegetables.
Banks immediately clog.
Wrap in a blanket, cool, transfer to a cold place.
Assorted vegetables in Korean Author: Olya
Spicy, juicy, tangy… 
Ingredients: 1 kg eggplant 4 sweet peppers 3 tomatoes 300 g cabbage 300 g carrots 4-5 cloves of garlic 5 tablespoons of vegetable oil 3 tablespoons of vinegar 9% 2 tablespoons of Korean carrot seasoning 2 tablespoons of sugar 1.5 tablespoons of salt Put peppers cut into 4 on a baking sheet pieces of eggplant. Place in oven at 190 degrees: 
Take out after half an hour. Cover with a tray and leave for 15 minutes: 
Finely chop the cabbage, grate the carrots. Add sugar, salt and mix: 
Remove skin and seeds from peppers. Cut into strips: 
Peel the eggplant and also cut into strips: Heat the oil with spices. Fill them with vegetables. Add garlic, vinegar and mix: 
Lastly, add thinly sliced tomatoes. Stir, add salt if necessary. Place in refrigerator for 6-8 hours: 
Store up to 10 days in the refrigerator: rticle printed from Kharch.ru: http://harch.ru URL to article: http://harch.ru/zakuski/assorti-ovoshhnoe-po-korejski/