Traditional recipes

Peasant vegetable salad for the winter

Peasant vegetable salad for the winter

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The cucumbers are washed, their heads are removed, cut in half, then sliced.

Peel a squash, grate it and slice it. The thick part is cut in half.

Peel the peppers, wash and cut into long, slightly wide slices.

The donuts are washed, their tails are removed, cut in half, then each half is cut into 3-4 parts and sliced.

Peel an onion, wash it and cut it into julienne.

The cabbage is washed and cut into strips.

The cauliflowers are washed and the bouquets are broken into small pieces.

Peel the beets, wash them and cut them into small pieces, just like the gogonele.

The celery is washed and finely chopped.

Put all these vegetables in a large bowl, sprinkle with a little salt and mix, leaving until the next day.

Prepare the liquid mixture, boiling all the ingredients and letting it cool.

After that, drain the vegetables, place them in 800 g jars with a little juice (about a quarter of the jar) and fill them with the liquid mixture. Put the lids on the jars and cook for another 30 minutes on a steam bath. Allow the jars to cool in that water.

The salad can be served after about a week.

Useful tips for successful pickles and preserves

  • Choose healthy vegetables without visible defects (spots, soft or moldy areas). Even if they are sold at a tempting price, you better avoid them. A single broken piece can ruin the whole series of cans you prepare.
  • Wash vegetables thoroughly in several cold waters to make sure you have removed any chemicals they may have been sprayed with.
  • Follow the instructions and weights in the recipes! A more diluted brine in pickles or a shorter cooking time of the zacustia can compromise the whole batch.
  • Zacusca (like jams and jams) boils easier and faster in pans wide. 40 cm in diameter. The evaporation rate of water is increased and the zacusca decreases faster if the pot has a large surface area. Of course you will have to have separate pots for jam and zacusca (the smell of onions stays in the pores of the pan no matter how you wash it).
  • Rough salt is used for pickling. It can be bought in general in the markets and is sold in a 5 kg bag (it is called & # 8222Salt for the food industry & # 8221)
  • Horseradish, thyme, peppercorns, bay leaves, dried dill sticks are not just simple & # 8222 flavors and spices & # 8221. They contribute to the good preservation of canned vegetables. For example: horseradish gives firmness to cucumbers and donuts, ie keeps them crispy. That's why we don't add horseradish to the sauerkraut from which we want to make sarmale. All horseradish is the one that keeps the beautiful color of the broth!
  • In our recipes, only cold brine is used (even if it has been boiled, it is left to cool) so as not to soften the vegetables.
  • Observe the rules of food hygiene and conscientiously wash and sterilize the containers (and their lids!) In which you will keep these pickles and canned vegetables for the winter.
  • It is preferable to bottle the cans in larger and smaller jars (as appropriate) and open them gradually as you consume them. If one breaks down it's not a big deal. Containers must be adapted to the number of family members. If you are 2-3 people, it is recommended to put zacusca in 400 ml jars and pickles in 1.5 & # 8211 2 L jars. A 30 L pickled cabbage can hold 9 cabbages! Do you eat them all until spring?
  • Make sure you have a suitable storage space for these jars: a ventilated and cool pantry, a dry cellar, etc. Unfortunately, many new apartments do not have rooms as in the past, but only closets where the temperature is much too high. Don't be surprised if the jams ferment or the pickles and zacusca mold.

If you follow the tips above you will prepare some great pickles and canned vegetables!

Observation: You can read the complete recipes by clicking on titles or images From lower.

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I cut the cabbage as for the salad. I put salt on it and rubbed it a little with salt. I cut the carrots into slices and put them over the cabbage, sprinkled a little salt on them.

I cut the fish onion and put it over the carrots, and over the onion I sprinkled a little salt again. Over the onion I put the sliced ​​cucumbers and sprinkled with salt followed by peppers. I also cut the peppers and I put them over the cucumbers then I sprinkled salt over the peppers I put the sliced ​​gogonelles and I salted them too

after a few hours they left the water. I mixed them and put them in the pantry. The recipe says that they must be left from today to tomorrow, so I did the same, in addition, when I mixed, I also put the fixed spicy envelope.

Tomorrow I will put the salad in jars and make a mixture of vinegar, sugar and spices and pour over it. In the morning I mixed it once more and prepared the spices: mustard, pepper and coriander seeds, along with dried bay leaves. I mixed 500 ml of vinegar with 150 gr of sugar.

I put in each jar 12 peppercorns, a bay leaf, a teaspoon of coriander seeds and a tablespoon of mustard seeds.

I then put the slightly squeezed salad in jars and divided the vinegar and sugar mixture into all the jars.

I filled it with the juice left by the vegetables and then I put the lids on

9 jars of 800 ml came out.
Serve with any main course with meat.

Winter salad with mustard

Adriana, thanks for the congratulations and for the suggestion! Three jars of mustard salad are enough for me, so I don't put them into practice, but Diana can try.

. Robert, maybe a little bay, yes look, now it's ready, I took the vegetables, I have to clean them, I pull them in vinegar (without water, right?) And they have to be drained until tomorrow? pfffffffffffff. I am convinced that it is worth so much "mocha", I have double quantities, if I work, to be 6 jars lol

Yes, vinegar should be without water and you should let them drain. You will see tomorrow how much juice will be collected.
But you also thought about the reverse of the medal - if you don't like salad, what do you do with 6 jars? :))

Neaaaaaaaaaaaaa, there is no way we don't like it, how greedy we are - now don't think I'm fat :)) it's all over now and until tomorrow, I can't wait to feel what's coming out, I've added another vinegar. I say tomorrow, k?

Robeeeeeeeeeert, a cri-mi-na-la salad came out and thank you for the recipe, but not without adventures. first when I made the vinegar solution with sugar and some mustard and bay leaves and I added some of the vegetables, I felt like I was dying, so "hard" was the solution. so I diluted everything, but after soaking all the vegetables, I was sorry I didn't put any peppercorns, but luckily for me, the mustard I bought was. fast buuun. I also made "mayonnaise" and if I'm naughty :)))), I didn't boil it and I poured it over the drained vegetables, PERFECT, it didn't cut me (I think the temperature cut your sauce your). I fixed 6 jars and boiled them in the microwave for 30 minutes. Wow, I'm afraid I'm making another double portion.

:)) And I, who was worried that maybe you would wake up with too much salad. When there, I see that you are about to eat only mustard salad all winter: P
It seems that this mayonnaise from mustard gives us all headaches :) I think I had to use a hot mustard too, I used a normal one and I was even thinking of getting a sweet one.

Do you really think that's all we're going to pop? you have no idea what I put in the cold box, you say we are about 10 / day at the table.
Mayonnaise, I think it should not be subjected to fire, otherwise it will not be cut, with so much mustard. what do you say ?
Wk beautiful!

I also tasted this salad some time ago and it seemed tasty, but I don't know when it will be his turn, my husband doesn't like mustard :(
I'm waiting for a donation :)))))

Diana, I'm sure you've made a lot of cans for the winter. I looked on the net and I saw recipes in which the mustard is set on fire, so this is just my inexperience)

Claudia, with only three jars I'm not in a position to allow me to make donations: P Maybe you can raise awareness about Diana :))

yesterday I ate this salad for the first time, with a steak, and with sour cream. wire steak. mununata. to whom I ate he also put celery. buuuuunnnnnn

If the salad made you forget about the steak, it means that you have to make the recipe, otherwise in winter you might want it :) I think I would like a little celery too.

Vegetable salad for the winter. Use this simple recipe and keep all the colors of summer in your jars.

I always put on the table, when I had guests, a salad of assorted vegetables. The vegetables have a fresh aroma and a bright color. The salad has a very good taste and can be eaten with various dishes.


  • 1 kg cucumbers and tomatoes, greens (dill, parsley)
  • 300 gr bell pepper, 300 gr onion
  • 300 gr cabbage, 300 gr carrots, 2 tablespoons salt
  • 100 gr sugar, 1 tablespoon 70% vinegar essence
  • 150 ml sunflower oil, hot peppers (to taste)

Method of preparation:

Finely chop the cabbage. Peel an onion and cut it in half into thin rings. Wash bell peppers and tomatoes. Peel the peppers and cut them into strips. We cut the tomatoes into thin slices.

We cut the cassava and carrots into slices. Mix all the vegetables in a bowl. Add a finely chopped hot pepper.

Rinse the greens (tomatoes, parsley), cut them into small pieces and add it to the vegetable salad. We pour sunflower oil, salt and sugar. We mix. Then add the vinegar and mix. Let the salad for 3 hours. Stir periodically once every half hour.

We put the salad in jars. We fill the jars with marinade. We cover the jars with lids and put them in a pan, on the bottom of which we put a cloth. Pour hot water into the pan.

Sterilize the jars for 25 minutes from the moment of boiling. Then remove the jars from the pot and screw the lids well. Turn the jars upside down and let them cool.

After they have cooled completely, we store them in a dark and cold place, preferably in the cellar or pantry. Have fun with your loved ones and increase your cooking!

Green bean stew for winter

Eventually we add a few more drops of water.
If we do not have stomach problems, we can let the onion fry, it is tastier.
When the onion becomes translucent, add the roots. Mix them well with onions and let them simmer, covering the bowl again and sprinkling them with water from time to time.

We check the vegetables and when they start to penetrate, we add the green beans. Top with hot water until well covered.

In 15-20 minutes we will add the pepper, add more water, then leave the pot on medium heat until all the vegetables are well penetrated.

Add the tomato paste, the crushed garlic and after a few minutes we taste the stew and add the spices. We match the taste and salt and leave the pot on the fire for about 15 minutes. During this time we taste the stew and season it with what we think it needs.

Wash the jars and sterilize them in the hot oven for 5-6 minutes. Then fill them with hot stew, immediately screw the lids and put them in the oven with the fire on for 5 minutes.

After extinguishing the fire, we leave the jars in the oven until they cool down definitively and only then we pass them in the pantry.
The greens will be added during serving, when we heat the stew.

Peasant salad

  • 150 gr smoked ham
  • 300 gr cauliflower
  • 250 gr carrots
  • 150 gr peas
  • a bunch of parsley
  • 100 gr of mayonnaise
  • 150 gr yogurt
  • 100 ml of milk
  • a tablespoon of grated lemon peel
  • a tablespoon of lemon juice
  • a spoon of sugar
  • salt
  • pepper

Boil cauliflower and sliced ​​carrots approx. 7 minutes in salted water. After 6 minutes add the peas. We pour everything into a strainer over which we pour cold water and let it drain.

Meanwhile, clean the parsley and chop it. Mix mayonnaise with yogurt and milk, preferably yogurt should be simple. Season the mixture with lemon juice and peel, as well as salt, pepper and sugar. Then add the parsley. Place the vegetables and ham in a large bowl and pour the lemon dressing evenly. Garnish with parsley leaves.

Canned vegetable salad for the winter

The salad is very easy to prepare and is accessible to everyone because during this period the prices of summer vegetables are quite low compared to the autumn-winter period. The salad contains several types of vegetables and can be served anywhere, but can be kept very well in the pantry for the winter.

Ingredients for marinade:

Method of preparation: Cut all the vegetables as for the salad to the preferred size, preferably as small as possible, especially the cabbage, and grate the carrot and mix all the chopped vegetables well.

Add all the ingredients for the marinade, mix well and put everything on the fire. After it starts to boil, mix it well and let it boil for a few more minutes to boil all the vegetables evenly.

Put the salad in sterilized jars and cover with the juice that has boiled, it is possible to leave more juice because the vegetables leave water.

The lids are put on and sterilized again and after they have cooled they can be put in the pantry for the winter. It is served as a garnish for steak or any other kind of food you prefer.

Winter vegetable salad & # 8211 a very easy recipe for the lazy

You probably already have a lot of jars of pickles and vegetable salads in the pantry. However, I dare to recommend an easy recipe, which you could try to get a delicious salad. The vegetables remain bright, beautiful and crunchy. They will definitely cheer you up in the winter.


  • 800 g carrots, 1 kg bell peppers
  • 1 kg white cabbage, 8 tablespoons sunflower oil
  • 8 tablespoons sugar, 500 g onion
  • 1 kg tomatoes, 40 gr black peppercorns
  • 8 teaspoons salt, 4 tablespoons vinegar

Method of preparation:

Add 5 black peppercorns to each jar. Then wash the carrots and grate them with a coarse grater. Put the grated carrot in jars.Peel an onion and cut it in half into rings, then put it in jars. Wash the bell peppers well, peel them and cut them into strips. Put the slices of bell pepper in jars, over the onion.Chop the cabbage and put it in jars. Wash the tomatoes well, cut them into slices and add them over the cabbage in jars.In each jar of vegetables, add a tablespoon of sunflower oil.

Then prepare the marinade. For each jar mix 1 teaspoon of salt, 1 tablespoon of sugar, half a tablespoon of vinegar and 4 tablespoons of water. Mix well and pour the marinade over the vegetables.We cover the jars with lids and put them in a pot on the bottom of which we put a towel or a kitchen cloth. Pour hot water into the pot to cover 3/4 of the jars. After the water starts to boil, leave the pot on the fire for another 25 minutes.Then remove the jars from the pot and screw the lids well. Cover the jars with a blanket or a thick towel and let them cool. After they have cooled completely, we store them in a dark and cool place, preferably in the cellar or pantry.


  1. Munachiso

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