Popular recipes for simple and delicious vegetable appetizers for the winter

Advantages of blanks

Canned appetizers are very convenient because they come as a ready-to-eat meal. When you're short on time, just pour them out of the jar and enjoy them with just bread. They pair wonderfully with any meat or side dish. Hearty preparations with vegetables and rice serve as a complete meal and require no extras. For celebrations, they'll add variety to your menu, and their vibrant appearance will be a beautiful addition to your table.

Some people prefer fresh vegetables to canned or pickled ones. However, adding oils and spices reveals the full spectrum of flavor in a vegetable combination. Another advantage of canned vegetables is their shelf life. Even unopened, they can be stored in the refrigerator for several days without spoiling or losing their flavor.

Video: "Winter Salad"

This video will show you how to prepare Kuba salad for the winter.

Popular recipes

Depending on your taste preferences, you can choose and prepare this appetizer using a variety of vegetables and toppings. Some have a sweet and spicy flavor, while others are more pungent or bitter.

Hungarian

Hungarian salad is reminiscent of everyone's favorite lecho.

To prepare you will need:

• 2 kg bell pepper;
• 0.5 kg carrots;
• 3 kg tomatoes;
• 100 g onion;
• 70–80 ml sunflower oil;
• 150 g sugar;
• 5 cloves of garlic;
• 30 ml vinegar (9%);
• salt is added to taste.

Instructions:

1. Prepare the tomatoes: cut them and pour boiling water over them, peel them and chop them.
2. Wash, peel and grate the carrots.
3. Peel and chop the onion and garlic.
4. Wash the pepper, remove the seeds and partitions and cut into rings.
5. Place the tomatoes in a wide container and add 150 ml of water. Cook over low heat until boiling.
6. Add carrots and simmer for a few more minutes.
7. Then add onion, garlic and pepper.
8. Add spices, pour in oil, mix thoroughly and cook for a few more minutes.
9. A few minutes before the end of cooking, pour in the vinegar and stir.
10. Place the prepared snack into sterile containers and close.

Kuban

This Kuban salad will appeal to cabbage lovers. The proportions of vegetable ingredients in this appetizer can be adjusted to suit your taste. There are many recipes for this winter cabbage appetizer. White cabbage can be replaced with red cabbage, vegetables can also be replaced, and sterilization is not required.

Ingredients:

• cabbage, carrots, zucchini, peppers and onions in equal quantities (1 kg each);
• tomatoes – 2 kg;
• 1 bunch of parsley;
• sunflower oil – 1 or 1.5 cups;
• granulated sugar – 1 cup;
• vinegar – 1 cup (or ⅔);
• salt – 3 tbsp.

Method of preparation:

1. Wash and peel all ingredients. Chop, chop, and slice as desired, but in a way that allows for quick cooking.
2. Place everything in a saucepan, mix well and put in a cool place for a couple of hours.
3. Add herbs and spices, cover the pan with a lid and cook until boiling, stirring regularly.
4. Once the mixture comes to a boil, stir constantly and cook for 5–7 minutes. Add the vinegar one minute before it's done.
5. Place the prepared salad into containers and close.

Tsar's

There are many recipes for this "royal" appetizer. Most of them include eggplant. A preparation with beans is especially interesting and filling.

Components:

• 0.5 kg of beans and sweet peppers;
• 1 kg of tomatoes;
• 0.3 kg onions;
• 3 carrots;
• 1 chili pepper;
• a bunch of parsley;
• 50 g coarse salt;
• 1 cup of sunflower oil;
• 30 ml vinegar (9%);
• a few black peppercorns.

How to cook:

1. Soak the beans overnight or for a few hours. Then rinse thoroughly and cook until half-cooked.
2. Wash the vegetables and parsley. Peel and seed the pepper and carrot and dice, and slice the tomatoes and onion.
3. To cut the chili, wear gloves or hold it with a fork.
4. Place the vegetables in a saucepan, add oil, pepper and salt, and simmer.
5. After 5 minutes, add the beans.
6. Continue cooking, stirring every 3–4 minutes.
7. Add the herbs and simmer until fully cooked.
8. Place into containers and seal.

Acute

The perfect appetizer for those who love a classic combination.

Ingredients:

• 1 kg of cucumbers and tomatoes;
• 0.5 each of pepper and onion;
• garlic – 2 heads;
• dill and tarragon - 1 bunch each;
• black pepper and allspice – 10 pcs.;
• salt and granulated sugar - 2 tbsp each;
• 100 ml of oil.

Instructions:

1. Wash and chop the vegetables and herbs. Cut the cucumbers, tomatoes, and peppers into rings, finely chop the onion and garlic, and coarsely chop the herbs.
2. Mix vegetables, herbs, spices and oil, leave for half an hour.
3. Cook the salad for 15 minutes, place in warm, sterilized jars and seal.

Rice and vegetable salad

This winter appetizer with rice has many variations. Its filling and wonderful flavor make rice salad a popular choice.

Products:

• 1 kg each of pepper, onion and carrot;
• 2.5 kg tomatoes;
• 1.5 cups of rice;
• 1 cup of oil;
• 3 tbsp. sugar;
• 2 tbsp. salt;
• vinegar and ground black pepper to taste.

Step-by-step recipe:

1. Wash and peel all the vegetables. Chop the onion into large pieces, cut the pepper and tomatoes into half rings, and grate the carrots on a coarse grater.
2. Fry the onion in a small amount of oil. You can use the large pan you'll be using for the salad for frying.
3. Then add the remaining oil and add the carrots. Sauté for a few minutes.
4. Add pepper and simmer for 10 minutes.
5. Add finely chopped or minced tomatoes and simmer for 40 minutes.
6. While the vegetables are cooking, the rice needs to be thoroughly washed and soaked in boiling water for half an hour.
7. 15 minutes before the vegetable mixture is ready, add rice and spices.
8. Place the hot salad into jars and roll up.

From eggplants

The rich flavor of eggplant is beautifully enhanced by peppers and tomatoes. It's especially successful with spicy appetizers.

Ingredients:

• 5 kg eggplants;
• 1.5 kg pepper;
• 5 pcs. hot capsicum;
• 12 cloves of garlic;
• 100 ml vinegar;
• ⅓ cup sunflower oil (70 ml);
• salt to taste.

Cooking steps:

1. Wash the eggplants, cut into rings, add salt and leave for half an hour to remove the bitterness.
2. Wash the peppers, peel and remove the seeds.
3. Peel and wash the garlic.
4. Grind the pepper and garlic in a meat grinder or blender. Add salt and vinegar.
5. Drain the eggplants and fry on both sides.
6. Place eggplants and sauce in layers in a container.
7. Sterilize for 30 minutes, roll up, turn the jars upside down and wrap until completely cool.

All presented recipes allow for variations in composition.

You can improvise and change the proportions to suit your taste. Enjoy.