Recipes of Paramonikh salad for the winter: for those who cook an encore

If you like bell pepper and prefer sweet and sour flavor combinations, you are surely a fan of the famous lecho. But you want to try something new, interesting. In this case, the recipes of Paramonikh salad for the winter will come in handy.

What's in the composition

Many have heard about the benefits of vegetables. And when they are deliciously prepared and assembled in one jar - it is also very convenient. Just open the lid and the natural vitamin-mineral complex is already at your plate. The table below provides a detailed description of the benefits of the ingredients of Paramonih salad.

Table - Benefit of Paramonih salad ingredients

Paramonikh salad for the winter: 6 healthy snacks

Many housewives got acquainted with Paramonikha salad back in 2005 in the magazine Encore Recipes. When it was actually invented - no one knows. Since then, inventive chefs have invented many variations of this dish.

Classical

Features. The classic salad recipe “Paramonikha” for the winter - with tomatoes and bell peppers. His taste is soft, sweet and sour, balanced. The consistency is enveloping, but the vegetables retain their shape, and are not boiled “into porridge”. Soft tomatoes are not suitable for this preservation.

What it consists of:

• tomatoes - 2 kg;
• onions - 1 kg;
• carrots - 1 kg;
• sweet pepper - 1 kg;
• sunflower oil - 300 ml;
• sugar - 300 g;
• salt - 50 g;
• table vinegar - 100 ml.

Step by step

1. Cut the tomatoes into thin plates or slices.
2. Grind carrots on a grater.
3. Large onions cut into half rings, "trifle" - rings.
4. Cut the pepper into rings or half rings.
5. Put all the ingredients in the cookware.
6. Slowly languish for about a quarter of an hour.
7. Place in a pre-sterilized container and seal.

Piquant with Eggplant

Features. Try making Paramonih salad with eggplant. This vegetable will give the dish a special piquant note. In addition, the “little blue ones” actively strengthen the cardiovascular system, so the snack is especially useful for the elderly.

What it consists of:

• tomatoes - 2 kg;
• eggplant - 2 kg;
• onions - 700 g;
• bell pepper - 2 kg;
• sunflower oil - 300 ml;
• table vinegar - 150 ml;
• salt - 70 g;
• sugar - 100 g;
• garlic - one head.

Step by step

1. Remove eggplant from peel and cut into small cubes or dice.
2. Pour in salted water and leave to soak for a couple of hours.
3. At this time, cut the tomatoes into slices, onions and peppers into half rings.
4. Drain the eggplant and dry the pieces with paper towels.
5. Connect all the components into a cooking container.
6. Stew for half an hour.
7. Seal the salad in a sterile container.

Popular with cabbage

Features. There are different recipes for Paramonih salad with cabbage for the winter. Below is one of the most popular. Cabbage does not boil, but it turns out very appetizing.

What it consists of:

• tomatoes - 2 kg;
• cabbage - 1 kg;
• carrots - 1 kg;
• onions - 1 kg;
• Bogar pepper - 1 kg;
• sunflower oil - 300 ml;
• table vinegar - 150 ml;
• sugar - 250 g;
• salt - 70-80 g;
• black pepper - 10 peas;
• Lavrushka - 6 leaves.

Step by step

1. Slice the tomatoes.
2. Carrots with straws or thin circles.
3. Pepper and onion - half rings.
4. Chop the cabbage.
5. Lay on the bottom of a large cooking vessel in layers: carrots, cabbage, onions, peppers and tomatoes.
6. Cover.
7. Stew the vegetables over low heat until they secrete juice.
8. Combine all remaining ingredients and pour into the salad.
9. Stew for another five minutes after boiling.
10. Pour the salad into cans.
11. Place cans covered with lids in a wide container.
12. Pour the cans over the shoulders with water and sterilize for ten minutes.
13. Roll up the preservation.

Delicate with zucchini

Features. Paramonih salad with zucchini is rarely prepared for the winter. But in vain. The combination of products is verified very accurately and the taste is delicate and balanced.

What it consists of:

• tomatoes - 2 kg;
• zucchini (young fruits) - 1 kg;
• carrots - 1 kg;
• onions - 1 kg;
• bell pepper - 1 kg;
• sunflower oil - 300 ml;
• sugar - 350 g;
• salt - 50 g;
• table vinegar - 100 ml;
• beloved greens - one bunch.

Step by step

1. Slice the tomatoes.
2. Zucchini - cube or thin cubes.
3. Carrots - straws.
4. Cut the pepper and onion in half rings.
5. Chop greens.
6. Place all components in the cooking container.
7. Simmer for about half an hour.
8. Roll the salad in sterile jars.

Crispy with cucumbers

Features. Try also to roll Paramonih salad with cucumbers for the winter, which remain crispy and add freshness to the dish.

What it consists of:

• tomatoes - 2 kg;
• cucumbers - 2 kg;
• onions - 1 kg;
• bell pepper - 1 kg;
• sunflower oil - 300 ml;
• table vinegar - 150 ml;
• sugar - 100-150 g;
• salt - 50 g.

Step by step

1. Slice the tomatoes.
2. Cucumbers - in circles.
3. Pepper and onion - half rings.
4. Combine all ingredients in a large cooking container.
5. Leave to marinate for half an hour.
6. Simmer on the smallest fire for another five to seven minutes.
7. Pour the salad into sterile jars and seal.

Hearty with rice

Features. The most hearty Paramonih salad recipe is with rice. It is very convenient to take it with you on the road or to work, or you can have a full dinner with such a dish.

What it consists of:

• tomatoes - 2 kg;
• onions - 1 kg;
• bell pepper - 1 kg;
• carrots - 1 kg;
• sunflower oil - 300 ml;
• table vinegar - 100 ml;
• sugar - 100 g;
• salt - 60-75 g;
• rice (dry) - one glass.

Step by step

1. Cut vegetables: tomatoes - slices, carrots - in circles or straws, onions and bell pepper - in half rings.
2. Heat vegetable oil in a large cooking pot.
3. Pass the onions until golden brown.
4. Add carrots and fry for about ten minutes.
5. Add the tomatoes and simmer another ten minutes.
6. Rinse "clean water".
7. After ten minutes, add rice, bell pepper, salt, sugar and simmer until rice is cooked.
8. Pour in the vinegar and simmer another five minutes.
9. Pour the salad into a sterile container and seal.

Are you convinced that preparing Paramonikh salad is as easy as shelling pears? So hurry up to the kitchen - please yourself and your family with a tasty and healthy snack. This conservation is well worth it in the cellar, and in the refrigerator, and on the shelf in the kitchen cabinet. The average shelf life is about a year, but this yummy is unlikely to last you so long. The contents of the jars go well with boiled potatoes, and cereals, and with meat dishes.

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