Assorted salad for the holiday table. Assorted salad with fresh vegetables. Recipes for preparing winter salads from vegetables.

Assorted is a salad that can be prepared for the winter from various vegetables. In this article, we present two simple variations of the recipe for the given snack, the implementation of which does not take a lot of time.

Robimo with oranges, peppers, tomatoes – “Assorted”

There is nothing complicated about preparing such a winter snack. You will need to prepare the following components:

• fleshy fresh tomatoes - 6 pcs.;
• orgi are not very big - 8 pcs.;
• green sweet pepper – 5 pcs.;
• fresh carrot juice - 2 pcs.;
• medium-sized young zucchini – 1 pc.;
• Cybula ripchasta licorice - 1 head;
• drinking water - about 3 liters;
• salt is dry - 2 large spoons with the top;
• table value 9% - 4 large spoons;
• Great tsukor - 3 large spoons;
• root and leaf – ¼ pcs.;
• dried crepes for parasols – 1 pc.;
• cherry and black currant leaves - 2 pcs.;
• hot red pepper – a small piece (2 cm);
• fresh chasnik – 8 cloves;
• black peppercorns – 7 pcs.

Preparation of ingredients

How to prepare a homemade Assorted snack? Vegetable salad is easy to finish. First of all, all processed products, including chasnik and horseradish, should be thoroughly washed in clean water and then cleaned thoroughly (to remove the stems, navels, skin, etc.). All ingredients will be detailed below:

• Cut fresh zucchini and fleshy tomatoes into large slices;
• cut the cucumbers into whole rings;
• cibulin is shaken with large rings;
• The middle teeth of the chasnik are cut into 2 or 4 parts;
• Cut carrots into thin strips.

Lettuce forming process

In what container should I formulate the Assorted appetizer? The salad must be prepared in a liter or 750 ml of sterilized jar. She adds all the spices before preparation (such as chasnik, peppercorns, cherry and black currant leaves, parasol crepe, root of the same leaf, hot red pepper), and then put it together sliced ​​vegetables.

It’s also a good idea to prepare the marinade. For this purpose, boil the initial water on fire, and then add zukor and sil to it. After the spices have been prepared, remove them from the stove and pour in until the next table. Having mixed the ingredients with a spoon, pour the mixture into filled jars, and then cover with sterilized lids and transfer to another special device.

Why did you vitrimuvati?

Now you know how to make a homemade snack called Assorted. The salad, formed as described above, is turned over and covered with a thick carpet. At such a place, close two doors, then clean up the cold place.

You are only allowed to eat the “Assorted” salad after a few years. What time should it be washed so that the vegetables are saturated with the aromas of spices and seasonings and become juicy.

Robimo unique salad “Assorted” with vegetables

Today's farmers know there are no ways to create a savory and spicy appetizer that can be served to the table in winter.

Let's take a look at the simplest and most popular recipe for salad with cucumbers, zucchini and tomatoes right away.

To prepare an emergency winter snack we need:

We collect products

How can a simple, yet delicious salad with assorted fruits work? For the cob, you need to prepare all the components. Fresh, fleshy tomatoes and not very large cucumbers should be thoroughly washed. Next, the tomatoes are cut off and passed through a meat grinder (you can use a blender). As soon as there are nuts, the ends of them just gather up and roll into circles 1 cm thick (right next to the skin).

You can also garnish the licorice with cibul (with thick squash).

Thermal processing of homemade snacks

To make the “Assorted” orange salad very tasty, it must be heat-treated. For this purpose, use a large enameled saucepan or basin. Place the tomatoes in the container and bring them to a boil.

As soon as the tomato porridge is finished, add mugs of cucumbers and sour cream. After mixing the ingredients with a spoon, bring them to a boil again, after which add crushed black peppercorns and pulp. In such a warehouse, products take about 7-10 minutes to prepare. Finally, add a tablespoon of ocet to the vegetables, after which they are removed from the stove.

How to settle down correctly?

Divide the prepared “Assorted” salad in 750 or 1000 ml glass sterilized jars. Fill them to the top with vegetable mixture, and then cover them with crackers and leave immediately. Clean up this look by first covering it with an old rug or down jacket.

First place the olive oil in the basement, and it is recommended to leave it in a dark place for about two days.

Live savory prepared according to the recipe presented, served through a sieve of fat. If you open a jar of salad immediately after it has hardened (for a little while), then it may taste bland and not very tasty. Thus, the display of such a snack is necessary so that the vegetables that are roasted are well saturated with the aromas of all seasonings and spices.

Jars of cucumbers and tomatoes stand on the police of any gentleman. This conservation has already become commonplace and everyday. Insha rich – vegetable salads. Combinations of assorted vegetable salads for the winter are truly becoming popular. Even if you open the jar manually, it contains everything that pleases your soul.

Vegetables that are marinated in this way come out incredibly tasty. They can be served to the table as a wonderful appetizer simply by seasoning with olive oil and sprinkling with fresh herbs. In addition, they can be easily used for preparing other holy shrouds and salads.

Get acquainted:

• forgery kg. crushed tomatoes;
• forgery kg. ogirkiv;
• forgery kg. young zucchini;
• forgery kg. cauliflower;
• 5 peas of fresh pepper;
• a couple of laurel leaves;
• a couple of clove buds;
• a couple of sweet peppercorns;
• a couple of lettuce cibulins;
• 3 cloves of early chasnik;
• quarter 200 UAH. otstu bottles;
• a couple of st. l. salts;
• 1 tbsp. l. tsukru.

Recipe for assorted vegetable salad for the winter:

1. Now let’s talk about preparing containers for a full-fledged canning process. It is important to wash with baking soda and undergo necessary sterilization.
2. In a thermal skin treatment jar, spices and ingredients are placed on thin plates.
3. The whole mixture is mixed with pepper and then cut into thin slices.
4. The ringlet is peeled and cut into thin ring halves.
5. The details of the beef and pepper are moved to jars for spices.
6. Zucchini and fruits are added to the company before the ingredients are added.
7. Tomatoes, after which are also placed near the jar.
8. The cabbage is divided into strips and ends up on the top of the jars.
9. The water is mixed with mud, otto and the necessary vegetable juice, and then boiled.
10. If the liquids have not yet cooled down, all the jars will be filled.
11. Jars of salad can be sterilized in a container with water. This process takes about ten minutes.
12. The prepared salad will never leave.
13. Cool the jars upside down and cover them with a warm blanket.

Recipe for assorted vegetable salad for the winter

A wonderful combination of incredibly tender young zucchini and sweet peppers. This salad goes well with boiled potatoes, giving them a wonderful fresh color. The sweet and sour marinade wonderfully enhances all the subtle flavors of this herb.

Get acquainted:

• 3 kg. young zucchini;
• a couple of kg. sweet pepper;
• greenery;
• a couple of st. l. grains of mustard;
• 5 peas of fresh pepper;
• laurel;
• 3 tbsp. l. salts;
• 100 gr. olia;
• 50 gr. otstu;
• 4 tbsp. l. tsukru.

Recipe for assorted vegetable salad for the winter:

1. First, remove the pepper and zucchini, only after which you can start working.
2. Slice the zucchini itself.
3. Sweet pepper is the source of everything these days. After which wine is cut.
4. All prepared vegetables are transferred to one bowl and eaten.
5. The containers necessary for further preservation are being prepared. They are mixed with baking soda and subject to obligatory pasteurization.
6. All vegetables are transferred until the heat-sealed jars.
7. Mix salt, spices and zucchini in a bowl added to the marinade. Oliya and otset are also poured in. Such a warehouse should be boiling.
8. Filling fills all jars as much as possible.
9. Jars of salad can be sterilized in a container filled with water. This process takes about a quarter of a year.
10. Once sterilization is completed, they are safely removed.
11. Cool them preferably upside down and cover them thoroughly until they are warm.

Assorted sheep salad for the winter

Putting ahead of the bean kvass is unjustifiable. Try this salad once and the kvass level will change dramatically. I’ll savor the appetizer in such a way that few people have eaten it.

Get acquainted:

• forgery kg. bean kvass;
• a couple of carrots;
• tomatoes;
• 100 gr. primary cabbage;
• 3 licorice peppercorns;
• 1 lettuce cibulin;
• 3 cloves of early chasnik;
• a couple of leaves of chron;
• a couple of laurel leaves;
• a couple of celery nails;
• liter of water;
• 1 tbsp. l. otstu;
• a couple of st. l. tsukru;
• 1 tbsp. l. salts;
• 10 peas of fresh pepper.

Assorted sheep salad for the winter:

1. Rinse off all the vegetables.
2. Everything in the world is carefully wrapped around the pepper.
3. The ends of the kvass are visible.
4. Peppers and cabbage are cut into thin strips.
5. Peel the carrots and then cut them into thin heels.
6. Cucumbers are also cut into thin rings.
7. All prepared vegetables are moved to a suitable place for further use.
8. Over the course of an hour, the husks are removed and the stinks are cut into the appearance of plates.
9. Celery needles are separated into leaves and the container is moved from the cybule to the vegetables.
10. Add spices, salt, citrus and cinnamon to a saucepan filled with water for cooking. Bring the mixture to a boil and transfer to the container with the vegetables.
11. The marinade gets angry and boils again. The process of pouring the vegetables is repeated once again.
12. The jars necessary for the subsequent canning process are being prepared. They are washed with baking soda and subject to necessary sterilization.
13. All vegetables are transferred to a thermally prepared container and the filling is immediately brought to a vigorous boil.
14. The salad will never leave.

Jelly salad assorted with vegetables for the winter

A delicious, but smutty, extraordinary culinary masterpiece. Instead of the standard vegetable marinade, there is a wonderful jelly filling. This is how you can treat your guests - with such a wonderful salad.

Get acquainted:

• forgery kg. tomatoes;
• forgery kg. ogirkiv;
• a couple of sweet peppercorns;
• a couple of lettuce cibulins;
• 5 two hundred gram bottles of water;
• a couple of tsp salts;
• 5 tbsp. l. tsukru;
• a couple of sprigs of parsley;
• leaflet chronu;
• 5 cloves of early chasnik;
• a couple of currant leaves;
• 1 tbsp. l. gelatin;
• a couple of peas of fresh pepper;
• 1 tbsp. l. otstu.

Assorted salad with fresh vegetables for the winter:

1. We are preparing jars in advance, in which further preservation will be done. Wash thoroughly with soda and heat treatment.
2. Spices are placed in a thermally sealed jar, along with all the necessary herbs and herbs.
3. All the rings are peeled and the wine is cut into halves of rings.
4. All the meat is drawn from the pepper, and the wine is cut into thin slices.
5. The cucumbers are cut into pieces. You can cut them into small pieces or create large-sized cubes.
6. At the jar, in any order, all the prepared vegetables are placed in balls.
7. Gelatin is poured into water and infused for a day.
8. In the rose brine added to the dishes, the water is mixed with salt and cucumber. After boiling, add gelatin. In such a warehouse, the liquid boils for at least thirty seconds.
9. Fill all the jars with rose brine, then add the juice to them.
10. Jars filled with such salad can be sterilized in a container filled with water for literally a quarter of a year.
11. Upon completion of this process, they will no longer live peacefully.

Assorted salad for the winter

All lovers of spicy food will definitely enjoy this spicy eggplant salad. This wonderful appetizer harmoniously complements your meal. Moreover, the most expensive delicacies are often sold at a lower price.

Get acquainted:

• 4 kg. fried eggplants;
• forgery kg. crushed tomatoes;
• forgery kg. licorice peppercorns;
• 5 heads of early watchmaker;
• 3 hot peppers;
• two hundred gram glass of cucru;
• a couple of st. l. tsukru;
• two hundred gram glass of olive oil;
• two hundred gram glass of otstu.

Salads assorted preparations for the winter:

1. Eggplants naturally ripen and the fruit stem comes out of them. Only after the completion of this process they are cut into thin circles.
2. By removing the characteristic bitterness from the vegetables, add light salt and set aside, then rinse thoroughly.
3. From all the peppers (both hot and sweet) everything comes together.
4. The hour is clearly known to be lushpinya.
5. Tomatoes become entombed literally to the bone and immediately struggle with it. Now they will be immersed in cold water.
6. After such a contrasting treatment, the skin is easily removed from all the tomatoes.
7. All preparations of vegetables and eggplants are completed using a special meat grinder.
8. Vegetable puree contains olive oil, zukor, otset and especially salt.
9. The eggplants are placed in a container for further processing and filled with vegetable puree.
10. The sheep meat is boiled until just before the end of the day.
11. Now we are preparing the necessary implementation of preservative containers. They are washed with baking soda and subject to necessary sterilization.
12. While still hot, place the salad into jars that have been heat-treated and leave it to rest.

What kind of salad you choose to prepare is a food that will torment your skin. The variety of these salads is really great. It is important to make your choice if you are alone. The best way to overcome the problem is to close everything up, just to the point of being gutted. This way you can determine which salads are tasty and you can prepare them in a larger quantity.

Vegetables

Description

warehouses

Crocs

First you need to prepare all the ingredients you need to prepare the Assorted vegetable salad. Select the vegetables in such a way that the smell contrasts with the color as much as possible. This will make your salad look more presentable and appetizing..



Soak all prepared vegetables in cold water, then prepare them before further processing. To do this, peel the peel, cut the carrot skins, carefully peel the peppers from the flesh, and also trim the front and back parts of the stems. After this, rinse the vegetable matter again with clean water..



Next, take the stems and cut them up, after which cut the skin half into thin pieces. Proceed similarly with the zibule, since all the ingredients will be the same shape and size, then the sheep salad will look more aesthetically pleasing.



Cut the cabbage into thin slices, and the pepper must be cut into quarters, and then cut into strips, so that it is easier to eat with the cabbage.



Cut the tomatoes into thin square slices, and simply grate the carrots. If you have a special grater for preparing Korean carrots, then use it quickly.



All vegetables that have been thinly sliced ​​must be placed in one container to add salt and the necessary spices.



Using your right hand, you can season the vegetable salad with the necessary additives, not forgetting to mix thoroughly with a wooden spoon. Try the herb with salt and if it does not stick out, add it at this stage.



Having added and mixed all the ingredients, pour the “Assorted” salad and let it sit in a dark place for about one year. After this time, stir in the bowl. You will see that the vegetables have been left for this hour, and if this is not the case, then once again add some salt to the salad, and if necessary, add it.



Place assorted vegetables into dry and dry jars, not forgetting to pour in the vegetable juice. After this, cover the jars with lids, otherwise they will not disappear.



Sterilize jars of salad in boiling water for a length of twenty lengths, keeping constant stitches so that the containers do not burst. However, there is still no trace of the crusts disappearing. After sterilization, let the jars cool down.



Now you can leave the crusts, turn the jars with the salad upside down and let it sit for about a year so that it cools down completely.



Delicious!

In salads, the subtle taste of tomatoes is wonderfully combined with cabbage, zucchini, and bell peppers. The chasnik imparts richness and special relish.

Sil and tsukor are added to enhance the taste. Spices give the salad a varied, unique aroma.

Ocet is added to suppress the appearance of bacteria when carefully preserved. It is especially important to use vegetable squash, cauliflower and white cabbage, so as not to remove acid.

The marinade is sweet, aromatic, savory; in the world, hot marinade can be tasted like a drink.

Preparing salads for the winter is better than using fresh, carefully harvested vegetables. The dishes must be carefully prepared and sterilized. You can prepare salads with or without sterilization. The smaller the jar, the faster and faster it warms up during sterilization.

Sterilization is one way to preserve and process vegetables. This is the shortest method, although also much more complex, for combining dried, pickled and pickled products.

The essence of the method is that fresh, cut vegetables are placed in jars, sterilized (to reduce microbes) and hermetically sealed (so that they do not leak again).

During the remaining hours of preparing salads for the winter, sterilization is often avoided. Salads are prepared more quickly, preserved better than vitamins, taste and vegetables.

Let's take a look at the most popular recipes for home-canned assorted salads.

How to prepare salad for the winter - 15 varieties.

Assorted salad - ripe tomatoes, juicy bell peppers, crispy cucumbers, cibul.

The salad is not only juicy and aromatic, but also very hot, made from different vegetables. Cucumbers with tomatoes, cibulka and peppers burst with new taste and aroma.

Tomatoes impart tenderness, special sourness, zucchini - maltiness, spices - aroma. The warehouse includes an assortment of delicious and available fresh products. Yogo - nothing but satisfaction!

Ingredients:

• Tomatoes (chervonі stigli) – 3 kg
• Sweet pepper – 1 kg
• Tsibulya - 1 kg
• Ogirki – 2 kg
• Zukor – 1 tbsp.
• Water – 4 l
• Salt – 6 tbsp. l.
• Lavrushka and peppercorns - for relish
• Ocet table 9% - 300 ml
• Oliya sonyashnikova - 1 tbsp. spoon in a skin jar

Preparation:

Cut the vegetables: cucumbers into small circles, fillets with peppers, tomatoes into quarters.

Mix the beautiful and striated butter in a bowl.

Sterilize the jars.

Prepare the brine - pour the bite into the water, sizzle the zuccor and salt at the desired level, add bay leaf, black pepper and other favorite spices for your taste.

Transfer the vegetables to a 9-liter saucepan and add brine. Mix everything.

Divide the masa into jars. Pour rosesil and 1 tbsp into each jar. l. refined vegetable oil.

Sterilize the lids and cover the jars with them.

Sterilize the following jars: 800 g jars - 10 containers (1.5 l - 15 containers).

Seal the jars tightly with the lids and turn them over (burn the bottom onto the lid). Let them cool and put them in storage (preferably in a cold place).

The salad can be a spicy cold appetizer or an excellent addition to boiled or baked potatoes, chicken, and meat herbs.

Assorted winter salad with cauliflower - the queen of vegetables, cinnamon and unique

Salad with cinnamon cabbage, which is not only cinnamon, but also is easily absorbed by the body. The salad looks beautiful and could be a decoration for the Christmas table.

Ingredients:

• Cauliflower - 100 g
• Tomatoes – 3 pcs.
• Tsibulya - 4 pcs.
• Ogirki – 3 pcs.
• Morkvina
• Sweet pepper – 1 pc.
• Watchmaker – 3 teeth.
• crepe
• Cloves and bay leaves - 2 pcs.
• To prepare the marinade:
• Water – 1 l
• Ocet 9% - 60 ml
• Zukor – 10 g.
• Sil – 20 g.

Preparation:

Divide the cauliflower into sourdough.

Cut the onion into rings, cut the pepper into “chovniki”, cut the carrot into circles.

Carefully rinse the tomatoes and cucumbers.

Sterilize the jars.

Place the vegetables in jars: on the bottom - crepe, bay leaves, whole peeled cloves, and then drain the vegetables.

Pour water into a saucepan, add tsukor and salt. Bring the contents to a boil and add the mixture.

Pour the marinade over the vegetables, cover the jars with lids and sterilize the vegetables on the stretcher. 15th century

Roll up the jars with the lids (sterilized) and turn them upside down (cover the bottom until it burns).

After cooling, remove to the place of preservation.

Korisny, garniy, nizhny salad. Beautiful tomatoes with zucchini and cauliflower, which decorate the salad with its appearance.

Ingredients:

• Cauliflower and zucchini – 0.5 kg each.
• Carrots – 2 pcs.
• Tomatoes – 6 pcs.
• Ogirki – 5 pcs.
• Tsibulya - 4 pcs.
• Chasnik - 9 cloves
• crepe
• Spices: horseradish (leaves), bay leaf 3 pcs., peppercorns
• For the marinade:
• Water – 3 liters
• Tsukor ta sil – 3 tbsp. l.
• Ocet 9% - 180 ml

Preparation:

Clean and vegetable mode: zucchini in thick slices, peeling the skins and pulp, cucumbers in thick slices, carrots in thin slices.

The cabbage is cut into rings, the cauliflower is divided into slices, and the tomatoes are drained.

We sterilize 3-liter jars.

We put the vegetables in balls in jars: on the bottom we put a leaf of khron, parasols, 4 cloves of chasnik.

On top we put zucchini, carrots, zucchini, cucumbers, cauliflower and tomatoes, which are pierced at the stem so that they do not crack.

Pour the jars into the jars, cover with crackers, and add 5 hvilins.

Pour water into a saucepan, boil it, pour it into jars and add 5 drinks.

Pour water back into the saucepan, add zukor, peppercorns (6 pieces per jar), bay leaf (3 pieces per jar), salt.

Bring the marinade to a boil, pour in the ocet.

Pour the hot marinade over the vegetables in jars, roll them up, turn them upside down and wrap them with a towel.

Zalishiti ostigati.

Salad “Assorted Caucasian style” for the winter, vegetables in aromatic marinade

A salad with a delicate and pleasant relish of tomatoes, which harmonize wonderfully with cabbage and cucumbers. The chasnik imparts a pronounced piquant relish and green aroma.

Ingredients:

• Sweet pepper – 1.5 kg.
• Cabbage – 1 kg.
• Tsukor - 2 tbsp. l.
• Watchmaker – 8 teeth.
• Tsibulya - 500 rub.
• Sonyashnikova oliya -100 ml
• Water – 500 ml.
• Citric acid – 0.5 tsp.
• Apple 6% ocet – 3 tbsp. l.
• Sil – 1 tbsp. l.
• Selera -1 bunch

Preparation:

Add water to the pan, add|add| 3 tbsp. l. otstu, zukor, salt and mix.

Peel the red pepper and cut it into pieces.

Place the saucepan on the stove, add pepper, stir.

Cut other vegetables: cucumbers into slices, tomatoes into small pieces, cibul into thin slices. Cut the cabbage into small pieces, celery coarsely.

Add the vegetables to the boiling marinade and blanch.

Prepare jars, sterilize them, put cut peppers and peppercorns.

Place peppers, cabbage, tomatoes, cucumbers, tsibula, celery, pulled from the pan.

Pour the boiling filling into the jars, add 2 tablespoons of olive oil to each jar.

Cover all jars with lids and sterilize 0.8 l - 20 minutes.

Win the jars, remove the tops and add 1 tbsp. spoonfuls of citric acid and bits of citric acid.

Seal the jars and turn them upside down. Then put it on hold (better when it’s cold).

The most delicious winter salad “Assorted”, brown, simple and affordable, prepared with cabbage and other vegetables.

The cold grass is especially wonderful in the winter and spring during the period of vitamin deficiency. The grape leaves and grapes add flavor to the salad.

Ingredients:

• Cabbage – 500 g.
• Eggplant – 1 pc.
• Morkvina – 1 pc.
• Tomatoes – 2 pcs.
• Sweet pepper – 2 pcs.
• Ogirki – 2 pcs.
• Tsibulina (chervona)
• Zukor - 2 tbsp. l.
• Oliya-1/4 tbsp.
• Ocet 9% – 3 tbsp. l.
• Sil – 1 tbsp. l.
• Grape leaves – 6 pcs.
• crepe
• Spices: bay leaf (3 pcs.), pepper (6 peas) etc.

Preparation:

Cut the eggplant into small pieces and add salt.

Shred the cabbage into thin slices, grate the carrots, and cut the cabbage into rings. Peel the pepper, remove the stem, core, flesh and cut into slices, like the cucumber.

Place chopped vegetables into a saucepan. Add zukor, olive oil, salt, spices, etc.

Scald the tomatoes with dill, peel the skins, grate well and add to the vegetables.

Mix everything and pour, covering the pan with a lid for about a year.

Cook over low heat for 25 minutes|minutes| after boiling.

Divide the masa into jars and cover with sterilized lids.

Turn the jars over and wrap them in carpet. After cooling, after 4-5 years, place in a cold place.

Salad is a wonderful cold appetizer either with meat or rib for the Christmas table.

Assorted salad "Korean-style vegetables for the winter" - a fragrant and appetizing vegetable appetizer

This is a spicy, hot and cinnamon appetizer, a great addition to the main herbs. You can take vikors for lunch and for supper.

Ingredients:

• Eggplant - 1 kg
• Cibulina and carrots - 1 pc.
• Gostriya pepper – 1 pc.
• Chasnik – 5 teeth.
• Ocet 9% – 50 ml.
• Spices for Korean carrots, coriander – 1 tsp each.
• Tsukor – 4 tbsp. l.
• Sil – 1 tbsp. l.
• Oliya plant - 4 tbsp. l.

Preparation:

Cut the eggplant into thin slices. Place in a bowl, add salt, stir, and leave for about a year.

Grate the carrots with Korean grate, the cibul and hot peppers in thin slices.

Coat the eggplants in a frying pan with oil for 10 minutes (until soft).

Combine cooked vegetables and stir.

Add chasnik, tsukor, salt, spices and otset to the mass of details.

Mix everything and place in the refrigerator for 6 years.

Place the vegetables in sterilized jars and cover with lids. Sterilize 30 quills, roll up and wrap until dry.

After washing the salad, save the jars in a cold place.

The salad is tasty, inexpensive - you can buy vegetables in your city.

When preparing a salad from vegetables grown in the city, you can add perfume, aromatic cucumbers that have outgrown, not so beautiful-looking tomatoes, with small gardens. Roslinna oil can be added to the salad before serving.

Ingredients:

• Tomatoes, cucumbers, bell peppers and cibulas - as needed (for filling the jar after slicing the vegetables).
• For one jar you will need additional ingredients:
• Ottoic acid – 1 tbsp. l.
• Sil (soluvalna great) - 1 tbsp. l.
• Zukor – 1.5 tbsp. l.
• Water – 1 l
• Pepper (peas) and bay leaves

Preparation:

Place peppercorns and bay leaves on the bottom of the jar.

Vegetables are cut into balls: cucumbers are not very tasty, tomatoes are not very thin, cybulum and peppers are small.

Place a bowl of oranges, tomatoes, peppers and cibuls. The order of the balls can be changed.

To prepare the marinade, add water, tsukor, and salt.

Bring the marinade to a boil, remove from heat and add 1 tablespoon of ottoic acid.

Pour the marinade into a jar, cover with a lid and sterilize a 0.5-liter jar with 10 hvilins, a liter jar with 15 hvilins.

Return respect to the color of the orange. You can tell the salad's readiness by changing the color.

Roll up the jars and turn them over. After emptying the jar, place it in a cold place.

The salad is very tasty, popular, beautiful with a sweet and sour marinade. Chasnik and celery add spice to the salad.

Pouring with dill will then ensure that the prepared miracle juice is preserved without sterilization.

Ingredients:

• Cucumbers and tomatoes - 6 pcs.
• Pepper (Bulgarian) – 2 pcs.
• Zucchini – 1 pc.
• Carrots – 2 pcs.
• Tsibulya - 2 pcs.
• Cauliflower – 200-300 g
• Tsukor ta sil – 2 tbsp. l.
• Ocet – 4 tbsp. l.
• Watchmaker – 4 teeth.
• Celera, parsley
• You can add green peas.

Before preparing the salad, soak the cucumbers in cold water for about two years.

Preparation:

Slice the zucchini, carrots, cucumbers, tomatoes and cibul on the kitchen counter.

Cut the pepper into thin slices, divide the cauliflower into slices.

Place parsley, celery, chasnik on the bottom of the jar.

Fill the jars with vegetables and fill them with dill for 10 minutes.

Then pour water into the saucepan, add zukor and salt.

Bring water to a boil, add ocet and boil three hvilini.

Pour the marinade over the jar of vegetables, roll up the jar and turn it over.

Cover the jar with carpet and leave until cool.

This salad can also be used as a salad for preparing herbs for the Holy Day.

The cauliflower salad is very brown and easy to pick up.

Ingredients:

• Dried tomatoes and cucumbers, young zucchini, cauliflower – 0.5 kg each.
• Zukor – 1 tbsp. l.
• Chasnik - 4 cloves
• Pepper - 5 peas
• Ocet - ¼ bottle
• Salt – 2 tbsp. l.
• Cloves and bay leaves - 2 pcs.
• Water.

Preparation:

Pull the core from the pepper, cut it into slices, and cut the tsybul into slices.

Sterilize the jars.

In the jar you will find the details of chasnik and spices, tsibula and pepper. Add cucumbers, zucchini, tomatoes and cauliflower. The bank is guilty of misappropriation of vegetables.

Add zukor, salt and otset to the water. Boil and pour hot into jars.

Sterilize the jars (let them sit in the container for an hour).

Roll up the jars, wrap them in a warm blanket, and turn them over.

Kuban salad can be made from the simplest vegetables. Yaskravy, a beautiful preserved salad. It’s impossible to take revenge on even a lot of brown speeches.

Ingredients:

• Cabbage – 1 kg
• Ogirochki - 700 g
• Sweet pepper - 700 g
• Morquina – 500 g
• Tomatoes – 1 kg
• Tsibulya - 500 g
• Hostriy pepper - 1 pod
• Tsukor - 1 tbsp.
• Oliya -2 tbsp. l. per jar
• Ocet – 1 tbsp. l. per jar
• Salt, bay leaf, peppercorns
• Parsley - 1 bunch

Preparation:

Shred the cabbage into thin short strips, add 1 tbsp. l. salt and crush the cabbage.

Grate the carrots, cut the pepper into thin strips, and cut the cibul into slices.

Cut the cucumbers into slices, tomatoes into small pieces, hot peppers and finely chopped parsley.

Place chopped vegetables, add cinnamon, salt in a bowl.

Sterilize the jars, add bay leaf and pepper, vegetables and peel.

Add 2 tablespoons of olive oil to the jars, cover with lids (sterilized), then place them in a saucepan with cold water and heat. Sterilize 700 ml jars. - 20th century (Respectfully with boiling water).

Open the caps, add|add| 1 tbsp into each jar. otstu.

Seal the jars, turn them upside down, wrap them in a warm blanket and leave until cool.

Place assorted jars in a cool, dark place.

Assorted winter salad with tender young zucchini and sweet peppers - tasty, light, brown

The bottom of young zucchini tastes wonderful with sweet pepper. Sweet and sour marinade is a miracle drink.

Salad garnia, color.

Ingredients:

• Young zucchini – 3 kg.
• Sweet pepper – 2 kg.
• Tsukor – 4 tbsp. l.
• Oliya - 100 g.
• Pepper - 5 peas
• Bay leaf – 3 pcs.
• Mustard grain - 2 tbsp. l.
• Ocet – 50 g.
• Sil – 3 tbsp. l.
• Greenery
• Water – 1 liter

Preparation:

Slice the zucchini and peppers, removing the flesh and cores.

Place in a bowl and mix.

Sterilize the jars and transfer the vegetables.

Place zukor, salt, spices in the water and pour in olive oil and ocet.

Boil the marinade and put it in jars with vegetables. Sterilize the jars and seal them immediately.

Turn the jars over and cover with a warm towel.

Assorted salad for winter - a culinary masterpiece, with jelly instead of marinade.

The salad is not at all simple. Vegetables in a jar over marinade, and jelly.

Ingredients:

• Tomatoes and cucumbers - 0.5 kg each.
• Bell pepper and tsibulya - 2 pcs.
• Tsukor – 5 tbsp. l.
• Gelatin – 1 tbsp. l.
• Chasnik - 6 cloves
• Ocet – 1 tbsp. l.
• Sil – 2 tsp.
• Chron and currant leaves - 2 pcs.
• Pepper - 3 peas
• Parsley
• Water – 1 liter

Preparation:

Cut the cucumbers into small mugs, cut the cibul into slices, the pepper into thin slices, peeling the flesh.

Place a jar, spices and herbs in sterilized jars.

With balls, in whatever order, you can use the vegetables.

Dissolve the gelatin in water and pour for about 30 minutes.

To prepare jelly, add zukor and salt to water.

When it comes to a boil, add gelatin and simmer for a few seconds.

Fill the jars with jelly, pour in the ocet.

Sterilize the jars and roll them up.

Nizhny salad, the world has gostriya. Eggplant provides a number of vitamins, imparts a unique, peaty aroma and pungency.

For preparations, you can use only young “blue ones”. Overripe fruits are not brown and can cause harm to the body.

Ingredients:

• Ogirki – 700 rub.
• Eggplant – 1400 rub.
• Tomatoes – 1400 rub.
• Pepper – 700 rub.
• Tsibulya - 300 rub.
• Tsukor – 90 rub.
• Oliya plant - 2 tbsp. l.

Preparation:

Cut the eggplants and cucumbers into cubes.

Carefully remove the tomatoes from the saucepan and put on gas.

Cut the salmon into rings and add boiling juice.

After 5 minutes, add the vegetables and the mixture.

Stew 20th century. stir (under the lid).

Salt, add oil and simmer 5 more chickens.

Fill sterilized jars with salad.

Roll up the jars with sterilized lids and place in a cool place after cooling.

The salad can be an independent herb or a wonderful salad with potatoes, meat, pasta and cheese.

Assorted salad for winter, original, not entirely ordinary - with green quassol

The assorted salad is low-volume, ale savory. Varto try it and appreciate it relish. The advance setting of the bean kvass will obviously change.

Ingredients:

• Kvasol struchkova – 0.5 kg.
• Bell pepper – 3 pcs.
• Cabbage – 100 g.
• Carrots – 2 pcs.
• Tomatoes – 3 pcs.
• Chasnik - 4 cloves
• Salad tsibul - 3 pcs.
• Sil – 1 tbsp. l.
• Tsukor – 2 tbsp. l.
• Ocet – 1 tbsp. l.
• Pepper – 8 peas
• Chron leaves, bay leaves, celery leaves - 2 pcs each.
• Water – 1 liter

Preparation:

Cut the carrots into rings, cabbage and peppers into strips, peeling them. Remove the ends from the kvass, cut the chasnik and tsibul into thin slices.

Place all the vegetables near the dishes, add greens.

Add salt, zukor, spices to the water and pour in the ocet.

Boil the marinade and pour into the container with the vegetables. Just make him angry and boil him again.

Repeat the operation - pour the marinade over the vegetables again and add the marinade.

Transfer the vegetables to sterilized jars and fill with a gentle boil with the filling. Roll up the lids and turn the jars over to cool.

Sheep salad, side salad, multicolored, light, brown, rich in vitamins.

Juice radish is rich in vitamins and microelements. High-calorie corn, environmentally friendly product. It doesn’t lose fat and is also rich in vitamins and microelements.

Ingredients:

• Green peas - 1 bottle
• Kukurudza - 1 cob
• Radish - 5 pcs.
• Zukor – 1 tbsp. l.
• Ocet 9% – 2 tbsp. l.
• Sil – 1 tsp.
• Water – 1 liter
• Seasoned and black pepper - by tong
• Crip - 1 bunch

Preparation:

Strengthen the corn grains, boil and add salted water.

Cut the radishes into slices and sprinkle the green peas with dill.

Sterilize jars and liquids for preparing vegetables.

When boiling water, add tsukor, salt, and acid.

Remove the marinade from the heat, add pepper and pour it over the vegetables.

Immediately seal the banks.

Wrap in a carpet, cool, transfer to a cold place.

Ingredients:

• Yalovichina non-ferrous – 0.5 kg.
• Chicken fillet – 0.5 kg.
• Mova yalovicha - 0.5 kg.
• Smoking oxide - 0.5 kg
• Pickled cucumber – 2-3 pcs.
• Fresh cucumber – 2 pcs.
• Pear – 3-4 pcs.
• Lemon – 1 pc.
• Mayonnaise.
• Tarragon - 1 bunch.
• Salt pepper.

Salad “Assorted” is a wonderful way to please all the guests gathered at the Christmas table. Whether it be a light appetizer or a hearty salad, Ale Assorti will always delight you with its balanced and carefully selected composition.

Apparently, the word “Assorted” itself means a mix of similar products that is made up of specially selected components.

There is no single recipe for the “Assorted” salad; it’s all about imagination and culinary skills. On the Christmas table, the "Morske Assorted" salad, the "Assorted" salad with fresh vegetables (a special cut, placed in small rounds on the bed), as well as the "Assorted" meat, fish and mushrooms are very popular. .

Lovers of desserts and malts will definitely enjoy the “Fruit Assortment” salad, which can be made with any fruits and berries. In addition, you can create a simple recipe for the “Assorted” salad for the winter, for which you can use a variety of vegetables and a spicy marinade.

The particularity of any “Assorted” salad – vegetable, meat or fruit – warehouse. All ingredients are of the same type, and many of them are based on special benefits.

For example, the “Assorted Meat” salad is made from a mixture of different types of meat (boiled, lubricated, smoked), poultry, and sausage sprouts. Ribne salad “Assorted” can be made with many types of corned beef, smoked and greased fish.

Another option is a salad for dressing - “Assorted” seafood, which can include everything you need: from shrimp and squid, to krill, crabs, eight-legged fish and seaweed.

Recipes for “Assorted” salad with seafood, or anything else, rarely include “third-party” ingredients. Zokrema, if you want to add boiled eggs, raw or else, it is better to use them as an element of decoration, rather than an independent component.

You also want a salad assortment with vegetables: we’ll pick the meat, wanting mushrooms and fruits to organically complement the appetizer. But as a rule, you don’t miss the dressing - it can be of any kind: mayonnaise or sour cream sauce, spicy butter-hot soup, yogurt, etc. Greens will also not be a spoil.

Of course, there are “mixed” “Assorted” salads, which contain several types of ingredients, such appetizers look very impressive, and the guest independently chooses what to put in them. plate, and the gentleman can immediately get ready for meat, so and vegetarians. These can also be leafy salads, in which successfully selected products help to maximize the taste of each other.

If you look at the photo, you can see that the salad under the name “Assorted” is often laid out with slices, decorating the greens, but this does not mean that the ingredients cannot simply be mixed and served in the classic way. Everything depends on the situation and its special similarity. The main rule is diversity, the more ingredients will be included in the preparation of the snack, the more likely everything else is not so important.

There is nothing complicated about preparing any Assorted salad, and the recipes with photos will help you select the ingredients correctly and serve the herbs effectively.

Preparation

Recipes for the Assorted Meat salad can be either simple or original, all depending on the selection of ingredients. For a localized fallout, the next option is ideal.

1. Carefully wash the Yalovichi mova, put it in a saucepan with dill and cook for at least 1.5 years, don’t forget to skim off the pinna.
2. Add a piece of yalovichina to the same pan and continue cooking.
3. When the meat becomes soft, add another chicken fillet and cook for another 15-20 minutes. You can add some spices to the broth for relish.
4. When everything is ready, transfer the tongue to a bowl of cold water and peel off the skin, and cool the veal and chicken right in the broth.
5. Mix the dressing in a bowl. To add stems and leaves of tarragon, combine them with mayonnaise, lemon juice and grated zest, add salt, add freshly ground black pepper, stir thoroughly and cool. Since there is no tarragon, it can be replaced with any aromatic greens for relish or for drying.
6. Cut all meat ingredients, including smoked rinds, into thin strips.
7. Cucumbers (both fresh and salted) are detailed in a similar way.
8. Peel the pears from the core and skins (behind the pears), then cut into strips and sprinkle with lemon juice.
9. Place all ingredients in a deep salad bowl, pour over the dressing, mix well and refrigerate for 1.5-2 years.

Salad “Meat Assorted”, following the recipe from the photo, spread into portioned plates, kelikhs or tartlets and serve.

Options

There are plenty of recipes with photos for preparing seafood salad. You can simply mix a few types of seafood or mix up a prepared seafood cocktail, boiling the ingredients and adding dressing. You can also create a better option, for example, by adding fresh fruits and boiled eggs to the “Assortment”.

This one has especially good krill meat and crab, boiled shrimp and squid. It’s good to complement the taste of seafood with tomatoes, avocados and oranges, and for dressing use some white sauce.

Lovers of fresh and unusual dishes will enjoy the “Assorted” mushroom salad. To prepare it, you need to cut pickled mushrooms, a couple of sweet apples, tomatoes into cubes, add the ingredients into a salad bowl, add grated cheese and chopped herbs, add salt and ground pepper.

As a dressing, use the sauce with sour cream, rare honey, mustard and lemon juice. Before the salad, you can add orange pulp, and grate the zest into the dressing.

“Assorted” salads for the winter are especially tasty: from tomatoes, sweet peppers, cucumbers and other vegetables. For example, an ideal appetizer on the Christmas table would be a fragrant salad in Assorted jars with cabbage, zucchini and tomatoes.

To prepare it, you need to place bunches of dill, chasnik cloves, black peppercorns, and chron leaves into a three-liter jar. Place the following ingredients in balls: shredded cabbage (200 g), sweet peppers cut into large rounds (3-4 pcs.), cucumbers cut into large rings (3-4 pcs.), whole tomatoes (4-5 pcs.), thin slices ( 1 PC.). Pour dill over everything several times for sterilization, adding hot water.

At the end, fill the jar with hot marinade (for 1.5 liters of water, take 4 tablespoons of zucchini and 2 tablespoons of salt, 1/2 bottle of 6% boiling water, mix and bring to a boil). Roll up the lid, sunbathe, and let cool completely.