TOP 16 delicious step-by-step recipes for preparing winter snacks

There are many recipes for winter snacks. They diversify the menu and help decorate any holiday table. To make the dish tasty and harmonious, you need to follow the proportions specified in the instructions. Products for preservation are chosen carefully, their quality and ripeness are monitored. The preparation of the container deserves no less attention. The snack will be stored all winter if you follow all the recommendations.

Specifics of preparing snacks for the winter

Even the most original recipes for winter preservation are based on simple and affordable products. Cold appetizers are served with meat, fish, or can be used simply as a separate dish.

To preserve food, you need to choose the appropriate recipe, prepare the ingredients and storage containers. It is imperative to follow the recommended proportions in order to convey the taste of all components.

Preparation of ingredients and containers

The choice of products should be taken seriously. They must be fresh, with a smooth surface, without damage or signs of rot:

• It is better to choose autumn varieties of cabbage, as it is dense, sweet and juicy.
• The beets should have a rich red color to give the dish an attractive hue.
• For lovers of spicy dishes, recipes with hot pepper have been prepared. To enhance the spiciness, the seeds and entrails are not peeled.
• Select tomatoes of medium size, with thin skin, dense and juicy pulp.
• Onions can be salad or sweet.

The shelf life of the snack and its appearance will depend on the correct container. For recipes that involve layering of products, it is better to choose larger containers:

• There should be no chips or cracks on the surface of the cans.
• The containers are washed thoroughly, preferably with the addition of soda.
• Then comes the stage of sterilization of the cans.

The best preparation recipes

To prepare the most delicious snack, you need to choose the right recipe. The combination of several components will only diversify the taste and add unusual notes that will be remembered for a long time.

Finger-licking tomato slices

To prepare this dish, it is better to choose large tomatoes with fleshy, dense pulp. The appetizer looks attractive and appetizing. For a 2-liter container, you need to prepare the following ingredients:

• tomatoes - 1.3 kg;
• onion - 110 g;
• garlic - 60 g;
• vegetable oil - 65 ml;
• greenery;
• allspice;
• bay leaf - 4 leaves;
• vinegar - 55 ml;
• sugar - 75 g;
• salt - 35 g.

You can prepare a snack in a short period of time:

• tomatoes are cut into slices;
• cut the onion into rings, garlic into thin slices, pepper into strips;
• finely chop dill or parsley;
• Place onions, garlic and pepper on the bottom of the prepared container;
• lay a layer of tomato slices;
• layers alternate, filling the entire container;
• Vinegar, salt, sugar and oil are dissolved in boiling water;
• the finished marinade is poured into the vegetables;
• Sterilize the container for 22 minutes.

Cucumber salad “Winter King”

The most popular way to pickle cucumbers is the Winter King salad. In the traditional version, there are no other products besides cucumbers and herbs. But you can always diversify the taste by adding other components. For a delicious snack you will need:

• cucumbers - 4.6 kg;
• onion - 900 g;
• dill - two bunches;
• vinegar - 90 ml;
• sugar - 200 g;
• salt - 65 g;
• allspice peas.

Preparation is simple and quick and involves several steps:

• cucumbers and onions are cut into half rings;
• add sugar and salt to the chopped vegetables and leave them for 90 minutes;
• then add herbs, pepper and vinegar;
• the mass is boiled until the color of the cucumbers changes;
• At the last stage, all that remains is to put the vegetables into jars and screw them up.

Salad “Beware of Vodka”

The appetizer is ideal for any meal. Vegetables are taken in the same proportions:

• cabbage, onions, bell peppers, tomatoes, cucumbers - 900 g each;
• salt - 35 g;
• sugar - 95 g;
• vegetable oil - 220 ml;
• vinegar - 190 ml.

It takes approximately 2 hours to prepare the snack:

• all vegetables are cut into strips;
• pour vinegar into the crushed mass, add sugar, salt and mix everything;
• so that the vegetables give juice, they are left for 55 minutes;
• then bring to a boil and cook for 12 minutes;
• The finished snack is placed in the prepared container.

Gurian cabbage

This new recipe is perfect for those who love spicy snacks. The dish will definitely be remembered for its taste and will go well with any side dish. For preparation you will need the following products:

• cabbage - 3.1 kg;
• beets - 1.6 kg;
• hot pepper - 3 pieces;
• garlic - 90 g;
• celery - 200 g;
• vinegar - 210 ml;
• vegetable oil - 75 ml;
• salt - 80 g.

The instructions involve performing the following actions:

• cabbage is cut into large pieces;
• beets are cut into thin half rings;
• garlic is cut into slices;
• sliced ​​vegetables are laid out in layers in a container;
• Vinegar, oil, salt, pepper and sugar are dissolved in boiling water;
• hot marinade is poured into the vegetables.

The snack will be ready to eat after two days.

Beans in tomato

There are various options for cooking beans in tomato. To execute the classic recipe you will need the following products:

• beans - 2.2 kg;
• tomatoes - 4.2 kg;
• allspice peas;
• bay leaf - 6 leaves;
• salt - 85 g;
• sugar - 115 g.

To prepare a savory snack, you need to follow simple steps:

• the beans are washed and left in clean water for 2 hours;
• then the beans are again filled with clean water, salt is added and cooked for 55 minutes;
• grind the tomatoes in a blender, add sugar, salt, pepper, bay leaves and cook for 35 minutes;
• boiled beans are added to the tomato mass and continue to cook for 12 minutes;
• then the containers are filled with the resulting snack and rolled up.

Pickled cabbage

This cabbage recipe will not leave anyone indifferent. The following components will be required:

• cabbage - 2.3 kg;
• carrots - 550 g;
• garlic - 30 g.

For the brine you will need:

• vegetable oil - 120 ml;
• sugar - 110 g;
• salt - 65 g;
• bay leaf - two leaves;
• allspice;
• vinegar - 45 ml.

Cooking steps:

• cabbage is chopped into thin strips;
• grate carrots;
• Place the vegetables in containers and pour in the brine.

Marinated tomatoes without sterilization

To cook tomatoes, you need to take carrot tops. It is this that will give the dish an extraordinary flavor. Snack ingredients:

• carrot tops - three branches;
• aspirin - 1 tablet;
• tomatoes - 1.6 kg.

For the brine you will need:

• salt - 35 g;
• sugar - 110 g;
• vinegar - 35 ml.

The work progress looks like this:

• Place chopped carrot tops on the bottom of the container;
• then come the tomatoes themselves;
• vegetables are poured with boiled water twice and left for 16 minutes;
• The last time you need to salt the water and add sugar;
• pour in brine, pour in vinegar;
• crush an aspirin tablet and add it to the brine;
• perform seaming.

Korean style eggplant

To prepare a delicious snack you will need:

• blue ones - 900 kg;
• carrots and bell peppers - 450 g each;
• onion - 110 g;
• garlic - 60 g;
• half a hot pepper;
• salt - 40 g.

The marinade is prepared from the following components:

• vegetable oil - 85 ml;
• vinegar - 45 ml;
• sugar - 30 g;
• salt - 10 g;
• pepper, coriander, turmeric - 7 g each.

Start cooking vegetables:

• carrots and peppers are cut into strips, onions into half rings, eggplants into slices;
• Heat the spices in a heated frying pan with oil;
• in a separate bowl, mix salt, sugar, vinegar and add the heated mass with oil;
• vegetables are poured with the prepared marinade and left for 35 minutes;
• then all that remains is to put the snack into jars.

Spicy beetroot appetizer

This appetizer can be served with any side dish. Easy to prepare using the following ingredients:

• beets, tomatoes - 2.2 kg each;
• bell pepper - 450 g;
• hot pepper - 3 pods;
• garlic - 110 g;
• salt - 35 g;
• vegetable oil - 130 ml;
• a little vinegar.

The preparation is simple:

• beets are cut into thin strips;
• stew the beets in a frying pan with butter for 35 minutes;
• the remaining vegetables are crushed in a blender and combined with beets;
• after 25 minutes, add chopped garlic and season with vinegar;
• hot salad is laid out in containers.

Zucchini caviar

Cooking zucchini caviar is quick. Products are always at hand:

• zucchini - 2.2 kg;
• carrots and onions - 1.2 kg each;
• tomato paste - 140 g;
• sugar - 65 g;
• salt - 35 g;
• vegetable oil - 210 ml;
• vinegar - 8 ml.

The instructions involve the following steps:

• pour oil into a deep container, add diced carrots;
• fill everything with water, add salt, sugar and simmer for 11 minutes;
• then add onions, zucchini, and pepper to the carrots;
• after 25 minutes add tomato paste;
• after 12 minutes of simmering, add vinegar;
• at the last stage, the boiled vegetables are chopped with a blender and brought to a boil again;
• caviar is ready for distribution into containers.

Royal vegetable appetizer with mushrooms

A good addition to lunch would be an appetizer of vegetables and mushrooms. You will need the following products:

• mushrooms - 1.9 kg;
• tomatoes - 900 g;
• bell pepper, carrots - 450 g each;
• sugar - 110 g;
• salt - 55 g;
• vinegar - 140 ml;
• sunflower oil - 190 ml.

Step-by-step instructions:

• washed and chopped mushrooms into small pieces are cooked for 35 minutes;
• simmer the remaining chopped vegetables for 32 minutes;
• add salt, sugar, butter, mushrooms to the stewed vegetables and cook for another 35 minutes;
• At the end vinegar and spices are added.

Vegetable appetizer in Serbian style

This vegetable appetizer is very popular among housewives. It is prepared from the following components:

• bell pepper - 1.6 kg;
• garlic - 150 g;
• salt, sugar - 15 g each;
• vegetable oil - 85 ml;
• vinegar - 38 ml;
• peppercorns;
• basil.

The preparation is simple:

• Place the peppers on a baking sheet, place in the oven for 35 minutes, then cut into slices (the juice that remains on the baking sheet is not thrown away);
• pieces of pepper are laid out in containers, the layers are sprinkled with basil and garlic;
• add sugar, vinegar, oil to the pepper juice, put on fire and bring to a boil;
• vegetables are poured with marinade, after which the container is rolled up.

Pickled garlic

The recipe allows you to preserve garlic cloves throughout the winter. You will need:

• garlic - 1.2 kg;
• dill umbrellas - 3 pieces;
• salt - 45 g;
• sugar - 120 g;
• vinegar - 75 ml.

Work progress:

• garlic is separated into cloves and scalded with boiling water;
• to prepare the marinade, dissolve salt and sugar in boiled water, then add vinegar;
• dill umbrellas are placed at the bottom of the container, and then the garlic cloves themselves;
• fill the contents with marinade and sterilize the jars for 8 minutes.

Pickled carrots

Ingredients that are useful for a savory snack:

• carrots - 1.6 kg;
• sugar - 85 g;
• salt - 55 g;
• vinegar - 35 ml;
• cinnamon, allspice, bay leaf, cloves.

Prepare as follows:

• peel the carrots and immerse them in boiling salted water for 6 minutes;
• Place all the prepared spices on the bottom of the container;
• carrots cut into slices are placed on top of the spices;
• salt, sugar and vinegar are dissolved in boiling water;
• the finished marinade is poured into the container;
• containers should be sterilized for 27 minutes.

Soaked apples with honey

To prepare this classic dish you will need the following ingredients:

• honey - 350 g;
• apples - 6.8 kg;
• salt - 160 g;
• cherry and currant leaves - 210 g each.

Step-by-step instruction:

• currant and cherry leaves are placed at the bottom of the container;
• then lay a layer of apples;
• layers are alternated until the container is completely filled;
• add salt and honey to boiled water;
• pour the cooled honey liquid over the fruit;
• The apples will be ready in a month.

Canned zucchini

Zucchini rolls have an unusual and pleasant taste. For preservation you need to prepare:

• zucchini - 1.2 kg;
• sugar - 110 g;
• salt - 18 g;
• greenery;
• bay leaf - 2 leaves;
• peppercorns.

Preparation progress:

• zucchini is cut into slices and mixed with finely chopped parsley;
• put the water on the fire and add spices after boiling;
• vegetables and herbs are poured with part of the marinade;
• after 35 minutes, the vegetables are removed from the marinade and distributed into prepared containers;
• pour in the remaining marinade;
• Sterilize jars for 22 minutes.

Terms and rules for storing snacks for the winter

If the workpiece is made according to all the rules, then its shelf life increases significantly. On average, canned vegetables last 24 months. The storage location should be dark and cool with good ventilation.