To please yourself and your loved ones with unusual salads and appetizers in cold weather, you should prepare something especially tasty. Buckwheat with vegetables, prepared for the winter according to various recipes, is ideally suited for these purposes. It is recommended to make such preparations in small jars, each of which will be a pleasant addition to a family dinner.
Features of preparing buckwheat with vegetables for the winter
To make the appetizer excellent, buckwheat porridge must be cooked until half cooked. It is best to pour boiling water over buckwheat and leave in a water bath for a couple of hours. The snack will be stored for a long time if the choice of ingredients, as well as the preparation of the container, is approached with special care.
Rules for choosing ingredients
Buckwheat flakes or crushed cereals are not suitable for this recipe, so you only need to buy pure, selected buckwheat.
Before cooking, the cereal is thoroughly washed and sorted.
How to properly prepare containers
The jars must be intact, without chips or cracks, and the lids must be free of rust and dents. The jars are washed with laundry soap or soda, and then sterilized in water, microwave, oven or steam. After this, the container should cool down. The lids are boiled for several minutes.
How to cook buckwheat with vegetables at home
This dish can be a pleasant addition to dinner, an indispensable companion on picnics, on the road or while fishing.
There are many cooking options, here are just a few of them.
Classic recipe
This appetizer is especially suitable as a side dish for meat, although it can be used on its own. For 7 liters of snacks you will need:
- buckwheat groats – 0.5 kg;
- carrots – 1 kg;
- pepper – 1 kg;
- onion – 1 kg,
- tomatoes – 3 kg;
- salt – 2 tbsp. l;
- sugar – 200 gr;
- 6% vinegar – 100 g;
- vegetable oil.
Vegetables (except tomatoes) are chopped and fried until yellowish with oil, each individually. Buckwheat is boiled. The tomatoes are grinded through a meat grinder, salted, boiled for 5 minutes, adding vinegar and sugar.
After this, add the remaining vegetables and boil for 40-45 minutes. Add buckwheat, bring to a boil and remove from heat.The prepared snack is laid out in containers and rolled up.
With green sprouted buckwheat
Green buckwheat is an ingredient in proper nutrition. To prepare preparations with it, cereals that have not undergone temperature treatment must first be sprouted in a warm place until light roots appear. You will have to wait two days for the sprouts, so you need to do the germination in advance. You will also need the following ingredients:
- sprouted buckwheat – 1 tbsp.;
- pepper – 4 pcs.;
- cucumber – 5 pcs.;
- parsley, basil, celery stalks to taste;
- salt;
- spices (pepper, dried garlic);
- olive oil – 50 ml.
Vegetables are chopped into pieces, greens are finely chopped. All this is put in a bowl, sprouted cereal is added, and salt is added. Add spices, granulated sugar, butter. Mix thoroughly. Place the mixture in jars and sterilize for a quarter of an hour. The jars are rolled up, wrapped, and left for several hours.
With pork lard
This salad can completely replace dinner. It will require:
- buckwheat – 250 g;
- carrots – 400 gr;
- pork lard with a lot of meat – 250 g;
- onion – 300 gr;
- tomatoes – 1 kg;
- vinegar – 75 ml;
- sugar – 75 gr.
Lard, cut into pieces, is fried for ¼ hour. Buckwheat is boiled. Onions are cut into half rings, carrots into strips. Peeled tomatoes are cut into squares. Vegetables are added to the lard and simmered for 15 minutes.
After this, add buckwheat, sugar, salt, and vinegar. Mix everything, put it in a container, sterilize for 15 minutes, and roll it up.
With eggplants and olives
This salad has a delicious Mediterranean taste. This is how they prepare it. Take:
- 2 tbsp. buckwheat;
- 2 medium zucchini;
- 3 or 4 eggplants;
- 1.5 kg of tomatoes;
- 1 can boneless olives;
- 4 tbsp. olive oil;
- 100 grams of pine nuts without shell;
- 80 ml 6% vinegar;
- 1 tbsp.with a heap of salt;
- 150 grams of granulated sugar.
Peel the tomatoes, prepare them into a homogeneous mass, and boil over low heat. Zucchini and eggplant are cut to size 2*3 cm, the onion is chopped, and everything is placed on a baking sheet. Sprinkle with oil, put in the oven, bake for a quarter of an hour at 220C.
Buckwheat is boiled, adding salt to the water, and combined with vegetables and tomatoes. Add salt, sugar, nuts and olives, put on fire, let simmer for 5-7 minutes, then pour in vinegar.
The hot mass is placed in a container, closed, sterilized for 15-20 minutes, then rolled up and covered with a towel.
With beans
This hearty salad is prepared like this.
- 1 kg buckwheat;
- 0.5 kg of beans, onions, peppers and carrots;
- 2 kg tomato;
- 3 heads of garlic;
- half a glass of sugar;
- 1.5 tbsp. salt;
- 1-2 pieces of hot pepper;
- 250 grams of vegetable oil;
- 70% vinegar essence – 1 tsp.
The beans are washed and cooked until ready. Buckwheat is boiled. Vegetables are cut into squares. Carrots and onions are fried and placed in a saucepan. The rest of the vegetables, buckwheat, and beans are also added there. All this is cooked for half an hour, after which pepper, vinegar, and garlic are added. After 5 minutes of boiling, the salad is put into jars and rolled up.
Storage conditions and periods
It is recommended to store buckwheat preparations in jars at a temperature of no more than 20C. The optimal storage place is considered to be a cellar, but you can store salads in an apartment or on a balcony if appropriate conditions are created there. Some snacks are kept in the refrigerator. Shelf life – 1 year.
