Среди разного рода домашних закруток особую All sorts of vegetable platter are becoming popular with housewives. They are perfectly used as salads, appetizers, dressings for soups and borscht, components for stews and roasts. How to stock up on these convenient and useful supplies, read below!
Bulgarian pepper with greens
This vegetable platter, harvested for the winter, inThe first place is suitable for cooking borscht and soup, main dishes. It consists of bell pepper, celery root, parsnip and parsley, green dill sprigs and the same parsley. For every 1 kg of the main vegetable goes on a pound of additional components. From the same calculation, the following salt is put in the recipe: 300-350 g. Preparing vegetable platter for the winter as follows: wash and peel all the ingredients. Pepper chop shallow straw. Roots for half an hour put in cold water, rinse again and cut in the same way. Chop greens into pieces. Put everything in a wide bowl, add salt and mix thoroughly. Leave on for 20 minutes so that the ingredients are saturated with salt and juices of each other. Shake the bowl a couple of times: you are not just making vegetable platter for the winter, and it is important that the products are evenly distributed and saturated with preservatives. Now pack the mixture in cans, preferably 250-500 g. From the top, on the lid, add another tablespoon of salt - so the assortment is better preserved. Close the capron covers and put in a dry, cool place.
Spicy pepper mix with tomato
Wonderful vegetable platter (made for the winter,and not only) came to us from the Bulgarian cuisine. It is also great for refueling, but it can be used as a separate dish: it is a variant of adzhika, caviar, etc. Spicy, savory, this mixture of fruits and greens will appeal to many lovers of appetizing snacks and it will help more than one hostess! At home, Bulgarians call such dishes “lutenitsy” and pass their recipes from generation to generation. For the winter, the vegetable platter is made from a large amount of sweet pepper, mainly red (75-80% of the total weight of all components), tomatoes, taken in smaller proportions (25-20%), a few pods of bitter pepper, garlic, 100 g of sunflower oils, sugar and salt (15 g each). Consumption of products is indicated in the recipe for 1 kg of vegetables. How much more you take them, as much as butter, sugar, etc. The composition of the dish includes greens - by eye. Wash both types of pepper, peel off the seeds, cut into pieces. Cut the tomatoes into slices. Greens, garlic, chop finely too. Pour the mixture into the pot, boil on medium heat for 20 minutes, only stir. Heat the butter separately and pour into the vegetables, add sugar and salt. Leave to cook for another 20-25 minutes, and then distribute in sterile jars. Boil them in a water bath: liter - half an hour, 0.5 liters - up to 25 minutes. Roll up, flip, cover, let cool. Tomato spicy mix is ready!
Salad "Assorted Tasty"
Very pleasant and useful you get fromcarrots, onions and pepper mixed vegetables. For the winter (photos attached), it will be harvested, it will become just an invaluable treasure of vitamins and will be gladly eaten by your household. Ingredients: blue, tomatoes, Bulgarian pepper, onions, carrots. Take each type of vegetables by the kilogram. But, in principle, if you have something more, and something less - do not worry. That's why it is assorted, so that you can combine. Additional ingredients: garlic - 2-3 heads, greens (parsley, dill) - 100 g, vinegar (6%) - 200 g, vegetable oil - half a liter. Salt is added to taste. If you want to make a salad saturated with sour-sweet, put some sugar. All vegetables cut into neat pieces, put in iron, pour in oil and stew for 40 minutes. In the middle of the process add to the mixture chopped garlic, salt, herbs (and sugar). Hot-pack the assortment of liter cans. Pour vinegar into each (a tablespoon full) and roll. Banks flip, wrap, let them stand for a day.
In winter, open snacks and eat on health, remembering the summer!
