Billets prepared in autumn, perfectly save our time in the cold winter. It is enough just to open a jar with salad, and you are provided with vitamins and a good mood. We will tell you how to prepare a salad with beans for the winter.
Recipe for winter salad with beans
Ingredients:
- red dry beans - 1 kg;
- carrots - 1 kg;
- tomatoes ripe - 2.5 kg;
- bulb - 3 pieces;
- pepper bulgarian - 1 kg.
For marinade:
- sugar - 1 item;
- vegetable oil - 500 ml;
- vinegar - 1 teaspoon;
- spice.
Preparation
To prepare this salad, the beans are soaked in warm water and left overnight. Vegetables are washed, cleaned: with tomatoes, peel off, pouring them with boiling water. Flesh of tomatoes cut into cubes. Carrots rub on a large grater, and the Bulgarian pepper shred with medium straw. Bulbs are cut in half rings. Then we put all vegetables and beans in a saucepan, season with spices, pour sugar, pour vinegar and vegetable oil. Stir and cook, stirring, until cooked for about 2 hours. We put the ready salad in clean jars, roll it up and wrap it in a blanket for the whole night. We keep conservation in a dark, cool place, and in winter we use it as a salad, dressing for soup or garnish.
Bean salad for the winter
Ingredients:
- white dry beans - 2 items;
- zucchini young - 1.5 kg;
- sweet pepper - 450 g;
- white cabbage - 1,5 kg;
- tomatoes - 1 kg;
- bulb - 6 pcs.
For marinade:
- granulated sugar - 1,5 items;
- vegetable oil - 1,5 items;
- table vinegar - 1,5 items;
- spice.
Preparation
Bean soaked in the night, and in the morning we cook until ready. With white cabbage, we remove the top leaves and shred it very thinly. Pepper is processed and chopped thin straws. Young courgettes washed, dried and cut into small cubes. With tomatoes, peel and twist them through a meat grinder, and the onion is crushed with cubes.
Now let's make a pickle for salad: spices and sugar mix with vinegar and vegetable oil, put on fire and boil for one minute, and then carefully mix to dissolve everything.
Next, take a deep saucepan, pour the marinade into it and lay out the prepared vegetables. First we put cabbage, then zucchini, pepper, beans and onions. Cover the top with a lid, reduce the heat to a minimum and extinguish about 1 hour. Hot salad is packaged on cans, roll up lids and leave to stand until completely cooled.