Recipes for cooking vegetable hodgepodge in jars for the winter you will lick your fingers
Cabbage solyanka for the winter or from any other vegetable will certainly appeal to all family members and guests. The canning process will be simple if you follow the recommendations and step-by-step description that each recipe has.
Cabbage dish
Vegetable hodgepodge with cabbage for the winter turns out to be more refined and tastier if other vegetables are salted with it.
- You need to chop 2.5 kg of fresh cabbage.
- About 700 g of onions are cut into half rings.
- 1 kg of carrots and bell peppers are cut into cubes.
- For cabbage hodgepodge, you need about 500 g of tomatoes, they also need to be cut into cubes.
- Combine chopped vegetables in one saucepan, pour 200 ml of oil, add 10 g of salt and 100 g of sugar.
- After the mass boils, cook for another 17 minutes.
Cabbage solyanka for the winter is distributed in jars and rolled up with iron lids. Store in a cool place after cooling.
There is another recipe for winter solyanka in jars, favorite by housewives, which is best made from early cabbage. The composition includes a lot of vegetables, so the benefits are great, and the taste is just lick your fingers!
- Cabbage, about 2.5 kg, is washed and chopped into strips.
- Carrots about 2 kg are peeled and cut into rings.
- Bell pepper must first be cleaned of seeds and stalks, and then cut into slices.
- Onions will also need 2 kg. The vegetable is cut into rings.
- The composition is not complete without cucumbers, about 1 kg. They are cut into pieces.
- Tomatoes are washed, scalded with boiling water, peeled off and the tomato mass is made using a grater.
- After the vegetables are cooked, start frying carrots and onions. Then all the other ingredients are added. Simmer for about 45 minutes.
- Solyanka must be poured into jars and at the end add vinegar (1 liter 30 ml).
The cabbage soup needs to be rolled up and turned upside down. Store under a warm blanket for about two days, after which you can transfer the jars to a permanent storage location.
Cabbage solyanka for the winter is obtained as store pickles in combination with tomato paste. The recipe is easy to follow, especially if you follow the recommendations step by step.
- We prepare cabbage (3 kg). We clean it from the upper leaves and finely chop it.
- Carrots (1 kg) are chopped with a grater, onions (350 g) are cut into slices.
- All vegetables are combined and stewed for 40 minutes.
- Then add 350 g tomato paste, sugar and salt.
- A few minutes before removing the pan from the heat, add 150 ml vinegar.
Winter vegetable soup is distributed in jars, rolled up and stored upside down under warm clothing for about two days.
Among the recipes for winter solyanka in jars, you can find with the addition of cauliflower. Vegetable preparation from cauliflower for the winter turns out to be very juicy and tasty, and preparation will take a little time.
- Cauliflower inflorescences are divided into smaller bunches, which are dipped in salted boiling water for a couple of minutes. After that, you need to transfer the parts to a colander so that all the excess water is glass.
- Bulgarian peppers in the amount of 2 pieces must be cleaned of stalks and seeds, then cut into strips.
- Cut two onions into small slices.
- The cloves of one head of garlic are divided in half.
- Put 5-6 allspice peas, lavrushka, 8 grain mustard in prepared jars. Then comes the turn of vegetables. The final layer is also a set of original spices.
- The brine is prepared separately. Pour salt into the water and wait until it boils. After that, pour the vegetable slices for 15 minutes and drain for re-boiling. The contents of the cans are again poured and closed with iron lids.
The preservation of vegetables is turned upside down, as soon as it cools down, you can move the jars to a cool place for long-term storage.
Blue vegetables in addition to cabbage
Solyanka without mushrooms for the winter is obtained from any vegetables. But most of all, eggplants will help remind the mushroom flavor of, for example, champignons.
Solyanka with eggplant and cabbage for the winter pleases with its bright colors and excellent taste. How to cook a hodgepodge without sterilization will help a detailed writing.
- Cabbage (3 kg) is finely chopped, you can use a special grater.
- Juice must be obtained from tomatoes (1.5 kg). Therefore, fresh vegetables are passed through a meat grinder.
- 1.5 kg bulbs are cut into rings.
- Eggplant (1.5 kg) should be diced, sprinkled with salt and left to rest for 17 minutes. During this time, all the bitterness will come out.
- All vegetables are combined in one container and stewed for about 50 minutes.
- Then 75 ml of vinegar is poured in and left to simmer for another 5 minutes.
The resulting hodgepodge for the winter needs to be laid out in glass jars, rolled up and kept upside down under a warm blanket until it cools completely.
Bean dish
You can make a preparation in the form of a hodgepodge for the winter from beans. Solyanka with beans for the winter is sure to please everyone. It can be eaten separately when heated. And cold it will be a great addition to any side dish.
- To prepare the dish, you will need 1 kg of beans. The product must be soaked in water for 10 hours.
- Tomatoes in the amount of 2.5 kg are cut into slices.
- Carrots 1 kg are chopped with a grater.
- 1 kg bell pepper is cut into strips.
- Onions 500 g are cut into rings.
- All vegetables are mixed, salted, pepper, add sugar, oil, vinegar 5 ml and bring the mass to a boil. After that, cook for another two hours, occasionally stirring the contents of the pan.
The finished soup is laid out in sterilized jars and covered with iron lids. The container must be stored upside down for the first days, wrapped in a warm blanket.
Cucumber dish
The following recipe is popular among housewives. “For the cucumber hodgepodge for the winter, I take the following components:
- three tomatoes and cucumbers, cut them into thin strips;
- I cut two small onions into slices;
- chop one large carrot on a grater;
- I cut the garlic into small slices;
- finely chop a bunch of dill.
I mix all the components, add 15 g of sugar and 150 ml of oil. The mass is ready for distribution to the banks.
I prepare the brine separately. I add 10 g of salt, 15 ml of vinegar to a liter of water. As soon as it boils, I pour the marinade into the vegetables. I put the jars in a large container with water and sterilize for 17 minutes.
Ready-made salted vegetables can be opened in winter and cook any dish with the addition of healthy and tasty vegetables. "
For the winter, you can preserve a dish with pickled cucumbers from cabbage.
- They chop cabbage, rub one carrot on a grater, cut two onions in half rings.
- Pickled cucumbers about 300 g and one bell pepper cut into strips.
- First, salt and sugar, a leaf of lavrushka and allspice are poured into the pan. All other chopped vegetables are placed on this layer. Pour vinegar 30 ml and oil 25 ml. Tomato paste 60 g is mixed with water and also sent to the mass.
- Stew the vegetable mixture for about an hour. Then the hodgepodge is distributed over the banks, closed.
The closed jars of pickled vegetables are turned upside down and wrapped in a warm blanket until the contents cool. The contents in canned food can be stored for a long time.
Zucchini for winter
You can make a delicious zucchini hodgepodge for the winter.
- For a hodgepodge, you will need 3 kg of zucchini, tomatoes, 1.5 kg, 5 bell peppers, 1 hot pepper, two cloves of garlic. All washed and peeled vegetables must be scrolled through a meat grinder.
- 200 g of sugar, 60 g of salt, 200 ml of oil and 60 ml of vinegar are added to the resulting mixture. You need to cook for about 25 minutes.
- Hot vegetable hodgepodge is distributed among the banks and rolled up.
Canned hodgepodge turns out to be very tasty and can be stored for a long time.
There is another recipe for hodgepodge with zucchini for winter storage in jars.
- You will need 1.5 kg of zucchini peeled from the peel and insides. The vegetable should be cut into cubes and sprinkled with salt for 15 minutes.
- Peeled carrots need to be grated, the onion is cut into cubes. Sent into a frying pan with oil for frying.
- Tomatoes are poured over with boiling water, peeled, cut into slices and sent to a saucepan for stewing. During cooking, they need to be kneaded with a fork to obtain a homogeneous mass.
- Squeeze liquid from the zucchini, and send it to the pan for frying.
- Combine all vegetables, add salt and sugar. You need to cook for another 20 minutes.
- A few minutes before removing from heat, add parsley, citric acid and ground pepper.
Hot, ready-made soup is laid out in jars, rolled up and covered with a warm towel until it cools completely
