Snack garden. Home canning: Vegetable Garden salad, recipe for the winter

Unlike summer, the winter table is not so rich in vitamins. The shortage of fresh vegetables and fruits significantly affects the human body. Therefore, thrifty housewives try to prepare all kinds of dishes for the winter in advance. They salt and pickle cucumbers and tomatoes, ferment cabbage, and prepare various salads. At the same time, cooking recipes are selected so that after processing the vegetables, the maximum vitamins are retained. One of these winter preparations is the “Vegetable Garden” salad for the winter.

The Vegetable Garden salad got its name from the fact that the salad contains various vegetables that grow in the garden:

• cucumbers,
• tomatoes,
• pepper,
• carrot,

The method of preparing the Vegetable Garden salad is not complicated and does not require any special expenses. It is best to prepare Vegetable Garden salad for the winter in liter jars. This is enough for the family to eat, then there will be no need to store an open jar of salad in the refrigerator.

Recipe for winter salad “Vegetable Garden”

Sprigs of parsley and dill are placed at the bottom of the jar.

Sturdy cucumbers cut into circles are placed on top in a dense layer.

On top of them is a layer of tomatoes, divided into 4 parts.

The next layers are bell peppers cut into rings and onions.

On top of them are placed a bay leaf, finely chopped 2-3 cloves of garlic, peppercorns, two or three cloves, everything is sprinkled with chopped herbs - parsley along with dill.

If there is space left in the jar, you can start arranging the vegetables again in the same pattern.

Since, after cooking, the Vegetable Garden salad decreases in volume for the winter, the vegetables must be compacted well.

Place a level tablespoon of rock salt and 1.5 tablespoons of sugar on top.

Everything is poured with boiling water, covered with a lid and placed for sterilization. 15-20 minutes is enough.

After this, the lid is carefully removed from the jar, 0.5 teaspoon of 70 percent acetic acid, as well as a teaspoon of sterilized vegetable (preferably olive) oil, are added to the brine. Having rolled up the lid tightly, place the jar bottom up and cover it with a warm blanket or blanket.

All ingredients are presented per liter jar. If a smaller or larger container is selected, the proportions of the products will change accordingly.

This “Vegetable Garden” salad for the winter in cold times will remind you of the hot summer and will add useful variety to your diet.

One of the most successful and practical solutions for preparations is our garden salad for the winter. After all, I really don’t want to clutter up an already cramped refrigerator with jars. But there is always a desire to enjoy cucumbers, tomatoes, peppers and other vegetables. Various gifts of summer prepared in one container will come in handy. We will tell our readers how to prepare a delicious winter garden salad in a jar.

Jars with such a salad are just right to send to exhibitions. Incredibly beautiful ratio of vegetables. Moreover, it is thanks to this combination that you can please absolutely all guests. There is a very rich variety of components.

You will need:

• 3 sweet peppercorns;
• 250 gr. cauliflower;
• 2 tomatoes;
• 1 young carrot;
• 50 gr. fresh parsley;
• 2 cucumbers;
• 1 head of annual garlic;
• 50 gr. vinegar 9%;
• 7 regular peppercorns;
• a pair of laurel leaves;
• 1.5 tbsp. l. Sahara;
• 2 tsp. salt;
• liter of water.

Garden salad with cabbage for the winter:

1. Carrots must be cleaned.
2. All seeds are extracted from each peppercorn.
3. The characteristic husk is removed from the garlic.
4. Without exception, all vegetables are washed thoroughly.
5. The cabbage is very carefully divided into individual inflorescences.
6. Peeled carrots and cucumbers are crushed into compact cubes.
7. Tomatoes are cut into neat slices.
8. The pepper is cut into long slices.
9. The utensils necessary for high-quality canning are processed. It is washed using simple soda and immediately sterilized.
10. Spices are placed into heat-treated jars, after which they are filled as tightly as possible with prepared vegetables and herbs.
11. The jars must be filled with boiling water and warmed up for a quarter of an hour.
12. The slightly cooled water is drained.
13. The manipulations with heating the jar are repeated again.
14. The water is now poured into a container in which the actual preparation of the filling will be carried out and mixed with sugar, vinegar and of course salt. Then boil.
15. All jars are filled to the maximum with the freshly prepared filling and immediately rolled up.
16. Rolled up jars need to cool upside down.

Salad for the winter along the garden

With a pleasant bitterness, the marinade that is poured over all products adds a special piquancy. The vegetables turn out incredibly tasty. One might even say exquisite.

You will need:

• 4 kg. small cucumbers;
• 4 kg. tomatoes;
• 250 gr. cauliflower;
• 5 sweet peppers;
• 5 regular onions;
• 2 heads of garlic;
• 1 hot pepper;
• 2 horseradish leaves;
• 2 dill umbrellas;
• 6 regular peppercorns;
• 600 gr. vinegar 9%;
• 600 gr. Sahara;
• 600 gr. salt.

Salad garden for the winter:

1. The first step is to thoroughly wash all the vegetables and prepare all the utensils necessary for reliable preservation. It is not at all necessary to sterilize it; a good wash with soda will be enough.
2. Horseradish, pepper, peeled garlic and chopped hot pepper are laid out in each prepared jar.
3. Whole cucumbers and tomatoes are laid out on top of all the spices.
4. The husks on it are removed from the onion and it is crushed into thin rings. In this form, it joins other products in the jar.
5. The cabbage must be divided into separate inflorescences and also transferred to a jar.
6. All jars are filled with boiling water and infused for only a quarter of an hour, after which the water is immediately drained.
7. Another filling of jars and infusion for fifteen minutes.
8. There is no need to pour out this water. It is used for marinade.
9. Water is poured from the jars into the container used for preparing the marinade and mixed with salt, all the sugar and always vinegar, and immediately boiled.
10. The still very hot marinade is poured into jars to the vegetables awaiting their fate, and they are rolled up without delay.
11. It is best to cool them upside down and tightly covered with something suitable for these purposes.

Salad garden recipe for the winter

Mandatory sterilization is a feature of this simple recipe. It is thanks to this process, unloved by many housewives, that the jars will last all winter. And a delicious vegetable garden salad for the winter turns out rich and is very popular with all household members.

You will need:

• 2 tomatoes;
• 2 small cucumbers;
• 250 gr. cauliflower;
• 2 cloves of annual garlic;
• 1 sweet pepper;
• 1 young carrot;
• 2 onions;
• 2 laurel leaves;
• 2 dill umbrellas;
• 2 clove buds;
• 50 gr. vinegar 9%;
• liter of water;
• 2 tsp. regular salt;
• 1/2 tbsp. l. sand sugar.

Winter garden salad recipe with cabbage:

1. The first thing to do is to prepare the utensils necessary for reliable canning. It must be washed with plain soda and immediately pasteurized.
2. All vegetables are prepared, peeled, peeled and seeds, then washed and dried a little.
3. Cabbage must be divided into tiny inflorescences.
4. Carrots are chopped into cubes.
5. The onion is simply cut into a couple of pieces.
6. The pepper is chopped into even strips.
7. All the spices specified in the recipe and, of course, vegetables are transferred into jars that have just been treated at high temperature.
8. In the container used to prepare the required marinade, water is mixed with the required sugar and salt, after which it is immediately boiled. Only after boiling is it time to add vinegar to it.
9. When it is as hot as possible, it is transferred to jars filled with vegetables.
10. Finally, they are subjected to a mandatory ten-minute sterilization in a wide container filled with warm water and, upon completion, are quickly rolled up.
11. The cooling process of the jars should take place upside down and covered with the most ordinary blanket.

Salad recipe for winter garden

This preparation is ideal for lovers of pickled cucumbers and tomatoes. The salad is not oversaturated with all kinds of ingredients. But it contains the most important, popular and beloved ones.

You will need:

• 250 gr. tomatoes;
• 2 small cucumbers;
• 2 peppers;
• 1 regular onion;
• 5 peas of regular pepper;
• 2 tsp. salt;
• 2 laurels;
• 800 gr. water;
• 2 tbsp. l. vinegar 9%;
• 1/2 tsp. Sahara.

Garden salad recipe for the winter:

1. In the container used for preparing the marinade, water is mixed with the necessary spices, the specified amount of sugar and salt, and then immediately boiled.
2. After boiling, it is cooled and boiled again for a full quarter of an hour; at the end of this action, vinegar is added.
3. Vegetables are subjected to water procedures, after which they are dried a little.
4. Tomatoes, cucumbers, peppers and onions are cut into halves.
5. All prepared ingredients are transferred into jars in random order, after which they are filled with still very hot marinade.
6. After a quarter, the jars are sealed as securely as possible. They should be turned over and covered with something very warm.

Winter salad along the garden recipe

The roots that are present in this preserve give the cucumbers a pleasant crunch, and the tomatoes and cabbage a slightly spicy taste. An amazing vegetable combination that will certainly become one of your favorite winter preparations.

You will need:

• 500 gr. small cucumbers;
• 250 gr. tomatoes;
• 2 onions;
• 5 cloves of one-year-old garlic;
• 50 gr. parsley roots;
• 1 stalk of celery;
• 50 gr. horseradish roots;
• 2 dill umbrellas;
• 2 peppers;
• 250 gr. cabbage;
• 1.5 l. water;
• 2 tbsp. l. regular salt;
• 50 gr. Sahara;
• 50 gr. vinegar 9%.

Whole garden salad for the winter:

1. Without exception, all vegetables are washed and at least slightly dried.
2. Cabbage is cut into several bars.
3. The onion is peeled and chopped into halves of rings.
4. All seeds must be removed from the pepper and then cut into thin strips.
5. The roots are peeled and crushed into thin slices.
6. In the container most suitable for cooking the marinade, water is mixed with salt and always sugar, and then boiled.
7. During this time, all the containers necessary for high-quality sealing are prepared. It is washed using soda and immediately sterilized.
8. All components are laid out in already well-processed jars and filled with the hottest possible marinade.
9. Filled jars are placed in a container with warm water and subjected to quarter-hour sterilization.
10. At the end of this action, vinegar is added and all the jars are immediately rolled up.
11. The sealed jars should cool upside down and securely covered with a warm blanket or blanket.

This vegetable platter is one of the most practical preparations. You can combine whatever your heart desires in one jar. It’s no secret for experienced housewives that you can add absolutely any vegetable that you have in abundance to your winter salad. Each jar will become special, carrying a certain mystery. After all, you never know for sure what taste a gardener’s cabbage salad will acquire for the winter as a result of experiments. Only one thing is known - it is undoubtedly very tasty.

Every housewife wants to stock up on as many supplies as possible for the winter. However, not everyone has the opportunity to place a large number of cans, which leads to the need to choose a specific set of products.

The way out of this situation is to prepare for the winter, called “Vegetable Garden in a Jar,” which contains many different vegetables, and there are a large number of recipes for its preparation.

Features of preparing “Vegetable Garden in a Jar”

The cooking features include the following:

• a varied amount of vegetables in one preparation;
• there is no strict recipe - you can put any vegetable you have in your garden;
• can be used as a snack, both with meat and fish.

All that is required of the housewife is to peel the selected vegetables, place them in one jar, add brine and preserve.

Selection and preparation of vegetables

There are no special rules that a housewife should follow when choosing and preparing vegetables. The main feature of this recipe is its variability. There are only two vegetables that are present in every recipe - bell pepper and tomato. The remaining components depend only on the capabilities of each housewife.

When preparing vegetables, experienced housewives advise you to pay attention to the following things:

• purity of products;
• their size. It is best if the vegetables are divided into equal proportions and shapes;
• tomatoes and garlic are placed in the jar last - this will make it easier to get them out.

The best pickling recipes at home

The preparation of “Vegetable Garden in a Jar” may be slightly different for each housewife, but there are a number of proven recipes that allow you to achieve a pleasant combination of taste and aroma from preservation:

1. A simple recipe for the winter.
2. Preparation without sterilization.
3. Assorted squash, cucumbers and tomatoes.
4. Cucumbers with onions.
5. From cucumbers and tomatoes.
6. From vegetables and fruits.
7. From squash with cabbage.
8. Assorted vegetables with cauliflower.
9. Pickled assorted berries.

Let's look at each recipe in more detail.

A simple recipe for the winter

A simple recipe includes the following ingredients, which every garden is rich in:

• tomatoes – 4 pieces;
• sweet pepper – 4 pieces;
• cucumber – 4 pieces;
• carrots – 4 pieces;
• garlic – 4 cloves;
• bay leaf – 1 leaf.

Place all the ingredients on the bottom of the jar and pour boiling water over them for 10-15 minutes. After this time, the water from the jar must be drained. This is done for additional sterilization of containers and products.

Prepare the marinade. To do this, pour 1.5 liters of water into a saucepan and add salt - 2 spoons, sugar - 4 spoons and vinegar essence 70% - 3 teaspoons. We wait until the brine boils and pour it into jars. Sterilize the resulting “Garden in a Jar” for 15 minutes, roll up the lid, and the preservation is ready.

Important! Add the vinegar at the very end, when the water has already boiled and you are ready to remove the pan from the heat. Otherwise, during the boiling process, all the vinegar will evaporate along with the steam.

Without sterilization

Pickled vegetables without sterilization can be obtained as follows:

• pour boiling water over the vegetables in the jar and leave for 20 minutes;
• pour the water into the pan and boil again;
• pour boiling water again and let the vegetables brew for another 20 minutes;
• pour the water back into the pan, add salt, sugar and vinegar. Boil the liquid;
• Pour the finished marinade into a jar and roll it with a lid.

This method allows you to make preparations for the winter without additional sterilization.

Assorted tomatoes, cucumbers and squash

The twist consists of the following ingredients:

• tomatoes – 1 kilogram;
• squash - 500 grams;
• cucumber – 1 kilogram.

• water – 4.5 liters;
• vinegar - 125 milliliters;
• salt – 30 grams;
• sugar – 30 grams;
• laurel;
• allspice – 4 pieces;
• cloves - 3 pieces.

The squash is cut into equal slices and placed in containers along with the rest of the vegetables.

Pour boiling water over them for 5 minutes, after which the water must be drained and the containers filled with marinade. The blanks are sterilized and rolled up with lids.

Cucumbers with onions

This winter snack is made from:

• onion – 1 kilogram;
• cucumbers – 2 kilograms;
• water – 1 liter;
• 200 milliliters of vinegar;
• laurel;
• garlic;
• black peppercorns.

Onions and cucumbers are cut into slices. Add salt and sugar to the marinade to taste. Otherwise, the cooking process does not differ from the standard “Vegetable Garden in a Jar” preparation.

From cucumbers and tomatoes

If you do not have a wide range of vegetables on hand, canning is done as follows:

1. Wash the vegetables and place them in two layers in jars. The bottom layer is cucumbers, the top layer is tomatoes.
2. Let's make the marinade.
3. Pour boiled water over the vegetables and let them sit for a while, then drain the liquid and add marinade in its place.
4. Put some grain mustard, pepper and garlic in a jar.
5. Add 9% vinegar to the marinade, no more than 1 teaspoon per liter of water.
6. We roll up the jars.

Vegetables and fruits

• grapes – 300 grams;
• apple - 1 piece;
• cucumber – 300 grams;
• onion – 1 piece;
• tomato – 300 grams;
• Bay leaf;
• lemon acid;
• salt;
• pepper;
• dill.

Filling the jar is carried out as follows:

• lay in layers of 1/3 of each vegetable or fruit;
• sprinkle with herbs;
• pour marinade;
• pasteurize;
• The finished snack just needs to be rolled up with lids.

Squash with cabbage

The main filling is white cabbage and squash. Other ingredients can be added as desired.

For the marinade we will need:

• liter of water;
• vinegar – 1 tablespoon;
• salt – 2 tablespoons;
• granulated sugar – 1 spoon;
• vegetable oil.

Cut the vegetables into slices and blanch. Place the processed ingredients in containers, then add garlic and parsley to taste. Fill with marinade and roll up the jars - the pickle is ready.

Assorted vegetables with cauliflower

You can pickle assorted vegetables as follows:

1. Take cauliflower and separate it into individual inflorescences.
2. Fill them with salt water and let them stand for about 15-20 minutes.
3. As assorted vegetables, you can use cucumbers, tomatoes, sweet peppers, onions, garlic, celery, horseradish.
4. Divide the vegetables and cabbage evenly among the jars and pour in the marinade.
5. We sterilize the workpieces and roll them up with a lid.

Pickled assorted berries

The assortment can be made from different combinations of berries, but for our recipe we will take cherries, gooseberries and currants. For the first time, you can prepare one and a half kilograms of each berry.

"Vegetable garden" for the winter

An excellent recipe for preserving vegetables for the winter. The fact that the contents of this jar are very tasty is understandable, but besides this, having such an assortment at home is also very convenient. For example, guests arrived unexpectedly, and you opened a jar of “Vegetable Garden” and took out pickled cucumbers, tomatoes, peppers, crispy cabbage and much more that you had lovingly prepared for the winter in the fall. All vegetables in one jar. And there is no such problem of what to do with half-eaten, but already tired of cucumbers or tomatoes. Everything is eaten without a trace.

Ingredients:

1. Vegetables (cucumbers, tomatoes and others that you like)
2. Horseradish leaves
3. Bay leaf

For every 3 liter jar:

1. Salt (3 tbsp)
2. Sugar (1.5 tbsp)
3. Vinegar (1.5 tbsp)
4. Garlic(2-3 cloves)
5. Peppercorns (3-5 pcs.)
6. Cloves(3-5 pcs.)

Preparation:

We take any vegetables that we like or that we have on hand. I definitely have cucumbers and tomatoes, and this time I will wrap them with peppers, cabbage, squash, onions and carrots. Vegetables must be washed and peeled. Remove seeds from peppers. Cut the cabbage into large pieces. Carrots in long strips. Cut the pepper into two halves. In principle, there are no rules on how to cut vegetables. Therefore, cut as your imagination dictates. If the vegetables are not large, you can put them whole.

In sterilized jars, place horseradish leaves, bay leaves, garlic, peppercorns, cloves, and then vegetables at the bottom. Pour boiling water over everything, cover with lids and leave for 15 minutes. After the time has passed, drain the water from the cans into a large saucepan and set to boil. Add salt and sugar to the water based on a 3-liter jar (if you drained the water from two 3-liter jars, then you need to add 6 tablespoons of salt and 3 tablespoons of sugar, etc.).

This mix of ingredients is the guarantee that your preservation will be very successful: the vegetables complement each other perfectly in taste, and visually such a jar of assorted “Garden for the Winter” looks very appetizing. Another important point in this recipe is the classic marinade: water, salt and vinegar.

It is this that is used when they want to prepare canned vegetables for the winter in the traditional way, and it is this that is another reason why such a “Vegetable Garden in a Jar for the Winter” turns out to be very, very tasty. Well, have I interested you? Canning assorted vegetables for the winter? Then my step-by-step recipe for “Winter vegetable gardens in jars” with photos is at your service!

Ingredients for 1 liter jar:

• 400 g cucumbers;
• 1-2 small tomatoes;
• 1-2 small heads of onions;
• 1-2 small squash;
• 1\4-1\3 part of a small zucchini;
• 25 g salt (1 half tablespoon);
• 50 g 9% vinegar;
• 450 ml water;
• 4-5 cloves of garlic;
• 1 dill umbrella;
• 1-2 cm piece of horseradish root;
• 4-5 cm piece of horseradish leaf;
• 1 black currant leaf;
• 1 cherry leaf;
• 0.5–1 cm piece of hot pepper.

The total weight of vegetables per 1 liter jar is 600 grams.

Preserving assorted vegetables for the winter:

Wash the cucumbers thoroughly and cut off both ends. Wash tomatoes, squash, zucchini. Peel the onion.

Thoroughly wash the dill, cherry, blackcurrant and horseradish leaves. Cut the horseradish leaves into pieces. We clean and wash the horseradish root. Cut it into pieces.

Peel and rinse the garlic. Wash the hot peppers and cut them into pieces.

At the bottom of the prepared jars we place black currant leaves, cherry leaves, half the required amount of horseradish leaves and half a dill umbrella. Add hot pepper, horseradish root and 3 cloves of garlic.

Then we tightly pack the cucumbers and other vegetables to the top, trying to leave as few voids as possible. On top we put 2 more cloves of garlic, a little dill and a horseradish leaf.

Prepare the marinade. Bring the calculated amount of water to a boil, add salt and stir until the crystals are completely dissolved. Pour vinegar into jars with vegetables, then fill to the top with boiling marinade.

Place the jars in a wide saucepan with the bottom lined with a napkin. Fill with warm water, not reaching a couple of centimeters to the neck of the jars, and put on fire. Over high heat, bring the water in the pan to a boil, then reduce the heat slightly so that it does not boil too vigorously, and sterilize for 10 minutes.

After sterilization, we remove the jars one by one from the water (it is convenient and safe to do this using special tongs) and immediately seal them hermetically - roll them up or screw them. Turn the jars with assorted winter vegetables upside down and leave them like that until they cool completely.

This assortment can be stored in jars for the winter at room temperature, but always in a dark place.

We choose only fresh cucumbers, with intact skin, and small in size. The same goes for other vegetables. If you are using very small vegetables for canning, you can place them in jars, not stacking them, but in bulk, while periodically shaking the jar for more dense packing. Small vegetables will require a little less marinade. If the vegetables are large, then the amount of marinade going into the jar will be slightly larger.