Hot time! All hostesses strive to make more preparations for the winter! They are faced with a choice of what to roll, what is more, what is less. Today I will share with you recipes for vegetable salads with cereals. This type of preparation is good because the salads are nutritious, satisfying and are also suitable for making soups. Very convenient salads, one might say universal.
- 1 tbsp of pearl barley,
- 1 kg of onions,
- 1 kg of carrots,
- 2 kg of sweet pepper
- 0.5 tbsp sugar
- 2 tablespoons of salt
- 1 cup 200 ml sunflower oil
- 1 tablespoon 70% vinegar essence.
Soak the pearl barley for 6-8 hours and cook until cooked. Pour the oil into an enamel bowl and add 0.5 liters of water, bring to a boil and add carrots grated on a coarse grater, cook for 7-10 minutes.
Add sweet pepper, cut into strips, cook for 7-10 minutes. Add onion cut into half rings, cook for 5-7 minutes. Add salt, sugar and boiled pearl barley, cook for 10 minutes and add vinegar essence in a minute before the end of cooking.
Remove from heat, lay out hot on jars and twist, turn over, put on lids and close with a fur coat for several hours.
We use the salad as an independent dish and make a delicious soup from it, just add potatoes and meat. It turns out quickly - soup, helps out when there is little time to cook dinner, or you can take a jar or dacha with you.
Pickle recipe with pearl barley
It turns out a wonderful preparation, you can replace the barley with rice. The recipe for pickle is simple and all my friends like it, try to make at least one batch of pickle.
- 2 tablespoons pearl barley or round rice
- 1 kg ,
- 1 kg of carrots,
- 2 kg of overgrown cucumbers,
- 1 kg of ripe tomatoes,
- 200 ml of vegetable oil,
- 3 tablespoons of salt
- 0.5 cups sugar
- 100 ml vinegar 9%,
- Black peppercorns, lavrushka,
- A bunch of dill and parsley.
Soak the pearl barley overnight and boil until cooked (boil rice until half cooked). In a large frying pan, fry the finely chopped onions, add the carrots grated on a coarse grater, fry. Pour cucumbers cut into thin rings into a saucepan or basin (you can grate them on a coarse grater), dump the fried onions and carrots there and simmer for 10 minutes.
Add the tomatoes scrolled in a meat grinder and simmer for 10 minutes. Add all the other ingredients except vinegar - cereals, salt, sugar, spices, parsley and dill. Cook for 10 minutes, before the end of cooking, add vinegar, boil for 3 minutes and lay out in sterilized jars, roll up the lids and under a fur coat.
The output is approximately 6 liters.
Buckwheat salad recipe
- 500 gr buckwheat
- 1 kg of carrots,
- 1 kg of onions,
- 1 kg of pepper
- 3 kg tomato,
- 200 grams of sugar
- 2 tablespoons of salt
- 100 ml vinegar 9%,
- sunflower oil for frying.
Chop the peppers, onions and carrots as you like. Fry in vegetable oil, each vegetable separately.
Pour the tomatoes passed through a meat grinder into a saucepan, add salt, sugar and boil for 5 minutes.
Add fried vegetables and cooked buckwheat to the pan, cook for 20-30 minutes, before the end of cooking add vinegar for 2-3 minutes. We lay out hot on the banks, twist and send under a fur coat.
My household loves the stuffed bell pepper preparation for the winter, there are many options, I cook with rice and vegetables. It turns out very tasty. You can also freeze it, in winter just take it out and heat it up in the microwave.
Stuffed Sweet Pepper with Rice Recipe
- 2 kg of small sweet peppers,
- 1 cup rice
- 1 kg tomato,
- 5 medium onions,
- 1 large carrot
- 200 ml of sunflower oil,
- salt, sugar to taste,
- black peppercorns and ground,
- 1 dessert spoon of 70% vinegar.
Chop the onion and carrots finely and fry in a pan, salt and pepper to taste, add rice boiled until half cooked. Pepper is cleaned of seeds and put into boiling water for 1 minute. We take it out and fill it with the mixture, put it in the banks.
Scroll the tomatoes through a meat grinder, salt, add sugar, pepper, add the remaining vegetable oil and boil for 5 minutes. At the end, add vinegar, remove from heat.
Stuffed peppers can be poured with ordinary marinade filling. Pour pepper in jars and set to sterilize for 10 minutes. Roll up and put under a fur coat until it cools. Peppers stuffed with such a composition can be frozen, only tomatoes are not needed then.
Improvise, replace ingredients in salads, you will get blanks for the winter with a new taste.
The site "I am a selyanochka" wishes you bon appetit and good mood. Dear friends, if the article was useful to you, share with your friends, click the buttons of social networks. It will be interesting to read your opinion about the article and find out what preparations for the winter with cereals you make.
I suggest watching a video recipe for stuffed peppers for freezing for the winter.
Bulgarian pepper - 1 kg
Sunflower oil - 0.5 l (for frying vegetables)
Sugar - 1 tbsp (no slide)
Fry the chopped onion and add to the total mass.
Then roasted bell peppers, cut into strips. Pre-boil buckwheat until half cooked and add it there.
Pour sugar, salt and vinegar.
We lay out in sterilized jars.
Roll up, turn over and wrap up.
Store as regular canned vegetables.
They prepared it. See what happened
Description for the photo
Comments 2 What is being discussed on the site now
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A good recipe, it can be used with both beans and peas. But I would advise 4 tablespoons of sugar and 2 tablespoons of salt, and instead of vinegar, use 0.5 vodka or better alcohol
I agree with you, it turns out to be spicy with vinegar!
BUCKWHEAT WITH VEGETABLES
Preparation for future use. It can be served as a side dish for meat and on the road, for fishing, for hunting, and even as simple as an independent dish when there is not enough time for cooking.
The recipe is very simple and delicious.
Products:
1. Carrots - 1 kg
2. Onions - 1 kg
3. Pepper - 1 kg
4. Tomatoes - 3 kg
5. Buckwheat - 500 gr
6. Sugar - 200 gr
7. Salt - 2 tbsp. spoons
8. Vinegar 6% - 100 gr
9. Sunflower oil
How to cook buckwheat with vegetables for the winter:
Chop pepper, carrots and onions, fry each vegetable in oil until golden brown.
Cook buckwheat until half cooked.
Salt and boil the tomatoes skipped through a meat grinder, add sugar, vinegar and boil for 5 minutes, Add all vegetables and cook for 40 minutes.
At the very end, add buckwheat, bring to a boil and remove from heat.
Arrange in sterilized jars and roll up.
Output 7 liters
BEANS WITH VEGETABLES OR "GREEK SNACK"
The Greek appetizer is really healthy and nutritious, there is no doubt, because it contains the most healthy vegetables, and beans in nutritional value and as a supplier of protein are equated to meat.
In winter, you open such a jar and can be used as a side dish or as an independent dish (an excellent dish for fasting). Delicious ... Or you can cook an excellent soup - hearty and tasty! Stored in the apartment without any problems.
Products:
1. Beans - 1 kg.
2. Onions - 0.5 kg.
3. Carrots - 0.5 kg.
4. Bulgarian pepper - 0.5 kg.
5. Tomatoes - 2 kg.
6. Sugar - 0.5 cups
7. Salt - 1.5 tbsp. spoons
8. Refined vegetable oil - 250 ml.
9. Hot pepper (optional and to taste) - 1-2 pods
10. Garlic - 3 large heads
11. Vinegar essence (70%) - 1 tsp
How to make a Greek appetizer:
1. Rinse the beans and boil until tender, but they should not be boiled.
2. Cut the onion into half rings or smaller, carrots - into thin bars or half circles and fry them together in vegetable oil until golden brown.
3. Cut the tomatoes into small pieces, the bell pepper into half rings or, again, smaller.
4. Put the beans, fried onions and carrots in a saucepan, add the tomatoes, bell peppers, salt, sugar and the remaining oil.
5. Bring to a boil and cook after boiling for 30 minutes. over low heat.
6. In 5 minutes. before the end of cooking, add hot pepper (adjust the amount to taste), chopped garlic and vinegar essence.
7. Put the prepared Greek appetizer in sterilized jars, roll up, turn upside down, cover with a warm blanket and leave for a day until it cools completely (about a day).
WINTER BRASSET WITH PERLOVKA
As the saying goes, "Prepare the sleigh in the summer." So it is with plots, if you try in the summer, then in the winter you can save time for cooking.
For example, having prepared pickle for the winter from fresh cucumbers with barley, you can then cook the soup in 15 minutes.
Bring the water to a boil, add a jar of canned pickle, bring to a boil and the pickle is ready!
Products:
1. Fresh cucumbers - 3 kg.
2. Tomatoes - 1.5 kg.
3. Onions and carrots - 1 kg each.
4. Pearl barley - 500 gr.
5. Vinegar 9%, water and vegetable oil - 1/2 cup each
6. Sugar - 4 tbsp. spoons
7. Salt - 2 tbsp. spoons
How to cook pickle for the winter with barley:
Finely chop the cucumbers into cubes, or grate them, chop the onions.
Rub the carrots on a coarse grater.
Peel the tomatoes from the skin, cut them into pieces, or twist them in a meat grinder.
Rinse the pearl barley.
Put the tomatoes in a saucepan, add sugar, salt, water and vegetable oil, stir and turn on medium heat.
Add cucumbers, carrots, onions, barley to the tomatoes, mix, boil for 20 minutes.
Pour vinegar into a saucepan, stew the pickle for another 10 minutes.
Put the hot workpiece in sterilized jars, seal with lids, turn the jars upside down, wrap them in a warm blanket and leave in this position until they cool completely.
You can store such a pickle in a closet.
RICE AND VEGETABLE SALAD FOR WINTER
Products:
1.Tomatoes - 2.5 kg
2. Onions - 1 kg
3. Sweet bell pepper - 1 kg
4. Carrots - 1 kg
5. Sunflower oil - 250 gr
6. Sugar - 3 tbsp. spoons
7. Table salt - 2 tbsp. flat spoons
8. Optionally - ground black pepper
9. Table vinegar at will - 3 tbsp. spoons
10.Rice - 1.5 cups
How to make a salad with rice for the winter:
First you need to prepare vegetables: wash tomatoes and peppers. Peel the carrots and onions and then rinse them under running cold water.
1. Finely chop the peeled onion and put it in a large cauldron with a capacity of 6 liters. It just fits all the vegetables intended for the preparation of this salad. Pour in vegetable oil, but not everything, to lightly cover the onion, and add the rest at the end of stewing. And fry, until slightly golden, over medium heat. If you pour out all the oil, the onion will not be fried, but boiled. Stir vegetables with a wooden spatula.
2. Further, while the onions are bathed in oil, chop the carrots on the large side of the grater. And add it to the bow. Stir and fry for 5 minutes.
3. Cut the sweet bell pepper into 2 parts, remove the core with the seeds and cut into cubes, or rub on the coarse side of the grater. We send the chopped pepper to a common cauldron for all the vegetables, mix and continue to simmer, for 5-10 minutes.
4. Finely chop the tomatoes or roll them through a meat grinder. It all depends on the variety of tomatoes: if they have a thick skin, it is better to grind them through a meat grinder, because when stewing, the peel is separated from the tomato and then when you eat it you will only "spit" with this peel. This happened to me once. Since then, I buy only thin-skinned tomatoes for salads. They can be safely stewed with slices. Add chopped tomatoes to the cauldron, mix and cook everything together, for 40 minutes, over low heat, so that the vegetable mass boils slightly.
5. During this time, wash the rice in cold water and fill it with boiling water.
Cover the dish with rice tightly with a lid and leave it for 30 minutes to steam. Or we boil it until half cooked. Then, 10 minutes before the end of stewing vegetables, add steamed rice, season with salt and sugar and add ground black pepper, just a gram. We simmer vegetables with rice for 15 minutes.
6. In clean sterilized jars, preferably 0.7 gram, we shift the hot vegetable salad with rice and roll up with tin lids, in the usual way. Turn the jars of rice salad with the lid down and wrap them in a blanket. We leave until they cool completely. Do not worry if, when tasting the salad, it seemed to you that the rice was slightly damp, it should be so. Simply wrapped up, it will completely absorb the liquid it needs and become soft.
Successful preparations for the winter!
« Homemade recipes»Wishes you bon appetit!
1. Salad with buckwheat "Grechanka"
3. Salad with rice "Nourishing"
4. Salad with rice "Obzhorka"
1. Salad with buckwheat "Grechanka"
Ingredients:
Buckwheat - 0.5 kg
Bulgarian pepper - 1 kg
Carrots - 1 kg
Onions - 1 kg
Tomatoes - 3 kg
Salt - 2 tablespoons
Sugar - 200 g
The oil grows. - 350 ml
Vinegar 9% - 100 ml
Bay leaf - 3 pcs.
Black pepper (peas) - 5 pcs.
Fry onions, bell peppers and carrots separately in vegetable oil. Grind the tomatoes, transfer to a large saucepan, add salt and sugar, bring to a boil, cook for 5 minutes. Rinse the buckwheat, boil until half cooked, discard in a colander. Transfer all the ingredients to a saucepan, add bay leaf and pepper there, simmer for 20 minutes, add vinegar a couple of minutes until ready. Divide the finished mass into sterile 0.5 liter jars, roll up, turn over and wrap until it cools completely.
2. Mediterranean buckwheat salad
Ingredients:
Buckwheat - 0.5 kg
Zucchini - 1 kg
Eggplant - 1 kg
Onions - 1 kg
Tomatoes - 1.5 kg
Olives - 300 g
Pine nuts - ⅓ cup
Tomato paste - 1 tablespoon
Vegetable oil - 200 ml
Salt - 2 tablespoons
Sugar - 2 tablespoons
The oil grows. - 350 ml
Vinegar 9% - 80 ml
Cut onion, eggplant and zucchini into cubes, put on a baking sheet, add oil and bake in the oven for 15 minutes at 200 ° C. Grind the tomatoes, transfer to a large saucepan, add oil, half of the salt and sugar, bring to a boil, cook for 5 minutes, add tomato paste, simmer for another 10 minutes. Rinse the buckwheat, boil until half cooked, discard in a colander. Cut the olives into slices. Put vegetables, tomato sauce and nuts in a bowl, add the rest of the salt and vinegar, mix. Add buckwheat, mix again. Put the finished mass in sterile 0.5 liter jars, sterilize for 30 minutes, roll up, turn over and wrap until it cools completely.
3. Salad with rice "Nourishing"
Ingredients:
Rice - 1 glass
Zucchini - 1.5 kg
Carrots - 1 kg
Onions - 0.5 kg
Tomatoes - 1 kg
Vegetable oil - 100 ml
Salt - 2 tablespoons
Vegetable oil - 350 ml
Apple cider vinegar - 1.5 tablespoons
Ground black pepper - 1 tsp
Rinse the rice, cook until half cooked, discard in a colander. In a deep thick-walled saucepan or cauldron in vegetable oil, fry the onion, diced, until golden brown. Add diced carrots to it, cook for 10 minutes. Add the diced courgettes and cook for 10 minutes. Pass the tomatoes through a meat grinder. Add tomato puree, vinegar to a saucepan with vegetables, stir, bring to a boil, reduce heat to medium, cover and simmer for 10 minutes. Add rice, cook for another 5 minutes. Add salt and pepper and cook for another 15 minutes. Spread the finished mass in sterile 0.5 liter jars, sterilize for 30 minutes, roll up, turn over and wrap until it cools completely.
4. Salad with rice "Obzhorka"
Ingredients:
Rice - 2 cups
Bulgarian pepper - 1 kg
Carrots - 1 kg
Onions - 1 kg
Tomatoes - 3.5 kg
Vegetable oil - 100 ml
Salt - 3 tablespoons
Sugar -200 g
Vegetable oil - 350 ml
Vinegar 9% - 50 ml
Rinse the rice, cook until half cooked, discard in a colander. Pass the tomatoes through a meat grinder, cut the remaining vegetables into cubes or strips. Put all vegetables in a saucepan, add salt, vegetable oil, bring to a boil, reduce heat to medium and cook for 1 hour. Add rice, sugar and vinegar and cook for another 20 minutes. Put the finished mass in sterile 0.5 liter jars, sterilize for 30 minutes, roll up, turn over and wrap until it cools completely.
5. Salad with barley "Obedite"
Ingredients:
Pearl barley - 1 glass
Carrots - 0.5 kg
Onions - 0.5 kg
Bulgarian pepper - 1 kg
Tomato - 0.5 kg
Sugar - 3 tablespoons
Salt - 1 tablespoon
Water - 350 ml
Vegetable oil - 150 ml
Vinegar 9% - 5 tsp
Ground black pepper - 0.5 tsp
Rinse the pearl barley, soak for 3 hours, rinse again, cook until tender, drain in a colander. In a deep thick-walled saucepan or cauldron in vegetable oil, fry the onion, diced until golden brown. Add to it carrots, cut into strips or grated on a coarse grater, cook for 10 minutes. Add the bell pepper, cut into strips, cook for another 15 minutes. Add pearl barley, salt, sugar to the vegetables, cook for 15 minutes.
Pass the tomatoes through a meat grinder, add to the saucepan, simmer for 25 minutes. Add black pepper and vinegar, simmer for another 15 minutes. Spread the finished mass into sterile 0.5 liter jars, roll up, turn over and wrap until it cools completely.
Recipes prepared for the group B jar!
When preparing salads for the winter, not only seasonal vegetables can be used, but also cereals. With rice, barley and buckwheat, excellent dishes are obtained, which can be served separately to the table, and added to various soups. Cooking them is quick and easy. In our article we will present recipes for salads with buckwheat for the winter.
This cereal is especially popular in Russia. In addition, it is very beneficial for the body due to its high iron content, which is necessary for the prevention and treatment of anemia. Blanks with buckwheat will surely please all your household members.
The tips below will tell you how to properly cook buckwheat for a salad and what to look for in the canning process so that the dish turns out delicious and can be stored without problems even under room conditions.
- Buckwheat for salad must be cooked until half cooked. Thanks to the juice from vegetables, the groats will reach the desired state right in the jar, while the dish will turn out to be both tasty and beautiful at the same time.
- Before starting cooking, buckwheat should be sorted out and thoroughly rinsed in a sieve under running water.
- Another option for preparing cereals for a salad for the winter with buckwheat is to pre-pour boiling water over it for 2 hours. It will be just possible to start cutting vegetables, and in the meantime, the cereals will be steamed well.
- During sterilization, the water should almost reach the edge of the can. It is also important to observe the duration of this process indicated in the recipe.
Buckwheat salad recipe for the winter
This dish can be served as a salad and as a side dish for meat. It turns out tasty, satisfying and healthy at the same time.
Salad for the winter with buckwheat is prepared in the following sequence:
- All vegetables are thoroughly washed and peeled: peppers, onions and carrots (1 kg each) with a knife, and tomatoes (3 kg) are blanched in boiling water.
- Tomato puree is made from tomatoes. Salt (2 tablespoons) and sugar (200 g) are added to it. The tomato puree is brought to a boil and cooked over low heat for 5 minutes.
- At this time, the carrots are grated, the peppers and onions are finely diced. All vegetables are separately fried in vegetable oil
- Buckwheat (500 g) is boiled until half cooked.
- Vegetables and cooked buckwheat are transferred to tomato puree, brought to a boil and cooked for 10 minutes.
- The salad is laid out in sterile jars, covered with lids, rolled up. Each can is flipped and wrapped.
Salad with buckwheat and eggplant for the winter
This dish has a slightly piquant, Mediterranean accent thanks to the addition of pitted black olives. In addition, the eggplant and vegetable salad are baked in the oven, which gives it a special flavor.
The recipe for buckwheat with vegetables for the winter is as follows:
- Buckwheat (2 tbsp.) Is boiled until tender. To do this, the cereals should be sorted out, washed, filled with water (4 tbsp.) And put to simmer over low heat for 30 minutes.
- Tomatoes (1.5 kg) are blanched in hot water for two minutes. This will make it easy to peel them off the top of the skin.
- Prepared tomatoes are chopped with a blender or in a meat grinder in mashed potatoes. It should be poured into a saucepan, put on low heat and brought to a boil.
- Zucchini (2 pieces) and eggplants (3-4 pieces) are cut into small cubes, laid out on a baking sheet, sprinkled with olive oil and baked for 20 minutes.
- Put cooked buckwheat, eggplant and zucchini into hot tomato puree.
- Add salt (1 tablespoon), sugar (6 tablespoons), a jar of olives and pine nuts (100 g) to the salad.
- Bring the mixture to a boil and simmer over low heat for another 10 minutes. Add vinegar (80 ml) last.
- Divide the salad into half-liter jars and sterilize in a saucepan with water for 20 minutes.
- Roll up the jars with a tin key, turn over and wrap them for 6 hours.
Buckwheat and lard salad recipe
This dish can also be served as a full meal. It is enough just to heat the buckwheat before serving. When preparing salad, you need to use lard with a lot of meat on it. Then the dish will be more delicious. The fat will melt, and only the fried meat pieces will remain.
For the winter, buckwheat salad is prepared in several stages:
- Groats (250 g) are boiled until half cooked.
- A piece of lard (200 g) is cut into small cubes and fried in a saucepan or in a frying pan with a thick bottom for 15 minutes until crackling. You can add any spices to taste (rosemary, thyme, pepper mixture).
- At this time, carrots (400 g) are cut into strips and onions (300 g) in half rings.
- Tomatoes (1 kg) are blanched, peeled and diced.
- First, onions with carrots, and then tomatoes are transferred to the fried bacon. Salt to taste and sugar (75 g) are added.
- Vegetables with lard are stewed for 15 minutes. Buckwheat is added.
- Vinegar (50 ml) is poured last. The salad is mixed, laid out in 0.5 liter jars and sterilized within 20 minutes. Then it needs to be rolled up and wrapped until it cools completely.
Green buckwheat salad
For this dish, it is advisable to use sprouted cereals. To achieve the appearance of white roots in buckwheat, it must be soaked for an hour in plenty of water. Grains that float to the surface must be discarded. Then the water is drained, and the cereal is transferred to a jar, covered with gauze and left for a day in a warm place. Now you can start preparing the salad.
Fresh cucumbers, bell peppers and celery stalk (4 pcs.) Are cut into medium pieces, parsley is chopped, salt is added to taste. Vegetables are mixed with buckwheat, 50 ml of olive oil is poured. For the winter, the buckwheat salad is mixed again, laid out in jars and sterilized for 20 minutes. Then the cans need to be turned over and wrapped.
Buckwheat with vegetables in a slow cooker
This dish is not intended for canning for the winter. It can be served as a light lunch or dinner, or as a side dish for meat.
To cook buckwheat with vegetables in a slow cooker, you need to pour a little olive oil into the bowl of the appliance. Then frozen vegetables (400 g) are fried on it in the "Baking" mode. When they are half cooked, you can pour buckwheat (1 tbsp.) Into the bowl and pour water (3 tbsp.) Salt and pepper are added to taste. The mode or "Buckwheat" is set (depending on the model of the multicooker) and the cooking time is 40 minutes. Stir the finished dish, add butter and serve.
