Recipes for the winter, tomatoes without vinegar. Canning without vinegar. Canning cucumbers without vinegar: a universal preparation Useful winter preparations without vinegar

Winter preparations without vinegar

Summer in our country is marked not only by vacations and travel, but also by hot battles in the battle for the harvest. Perhaps nowhere in the world there is such a quantity of preparations as we have, and this is great - after all, in winter, opening a jar of jam or salad prepared with your own hands is not only pleasant, but also healthy.

By the way, about the benefits. Most salads and other vegetable preparations use table vinegar or acetic acid. Vinegar is, of course, good as a preservative, but not everyone will benefit from such winter delicacies. For children, people with high acidity of gastric juice and some other diseases, preparations using vinegar are generally contraindicated.

They find a replacement for vinegar - citric acid or even aspirin tablets. But the best option is to prepare for the winter without vinegar using products that have sufficient acidity. Tomatoes, red currant juice, lemon or apple juice and other acidic products will perfectly replace acetic acid and make your preparations tasty and healthy. Vinegar can be replaced with horseradish, grape, currant and cherry leaves. They preserve the color of vegetables and prevent them from overcooking.

Don't forget about pickling and pickling, they have always been and will be an excellent alternative to pickling.

When starting to prepare for the winter without vinegar, do not forget about the impeccable preparation of jars and lids: they need to be sterilized, and even more thoroughly than usual, to ensure that the jars do not “explode.” In addition, when the preparations are placed hot in jars, it is advisable to sterilize them in boiling water for several minutes and only then roll them up.

Mushroom caviar

Ingredients:
3kg mushrooms,
1.5 kg carrots,
1.5 kg of onion,
500 ml tomato paste,
1 liter of vegetable oil,
ground black pepper, salt to taste.

Preparation:
Boil the peeled and sorted mushrooms in salted water for 20-25 minutes, removing the foam, drain in a colander and let the water drain, then pass through a meat grinder. Grate the carrots on a coarse grater, cut the onion into small cubes and fry the vegetables in vegetable oil until tender. Add tomato paste, salt and pepper, simmer for 10-15 minutes, add mushrooms to the vegetables and simmer for an hour. Stir and add vegetable oil as needed. Place the hot caviar into sterilized jars, cover with lids, leave to sterilize for 10-15 minutes and roll up.

Lecho

Ingredients:
3 kg of fleshy tomatoes,
1 kg sweet pepper,
4-6 cloves of garlic,
3 tbsp. Sahara,
1 tbsp. salt,
herbs, spices - to taste.

Preparation:
Cut half the number of tomatoes and peppers into pieces, place in a saucepan and bring to a boil, then reduce heat and simmer for 15 minutes. Then add the remaining chopped tomatoes and cook for another 15 minutes. Place salt, sugar, garlic, herbs and spices in a saucepan, stir and cook for 5 minutes. Immediately pour the lecho into jars and roll up.

Vegetable mix

2-3 cucumbers,
1 young zucchini,
medium-sized tomatoes - how many will fit,
6 large grape leaves,
4 cherry leaves,
2 currant leaves,
2 leaves of horseradish,
4-6 cloves of garlic,
5 small onions,
3-5 sprigs of parsley,
70 g sugar,
70 g coarse salt,
5 black peppercorns.

Preparation:
Place all the leaves, onions, garlic and herbs at the bottom of the jars. Cut the zucchini into slices. Place tomatoes, cucumbers and zucchini in a jar, add spices, salt and sugar and pour boiling water over it. Cover with sterilized lids and sterilize for 20 minutes. Roll up.

Spicy vegetable caviar

Ingredients:
1 kg of fleshy tomatoes,
4 kg sweet peppers,
3-6 pods of hot pepper (to taste),
1-2 heads of garlic,
½ cup vegetable oil,
salt - to taste.

Preparation:
Peel the tomatoes and pass through a meat grinder or puree with a blender. Place the tomato mass in a saucepan, place on low heat and reduce by almost half. Pass the peeled sweet peppers through a meat grinder and add to the pan. Boil for 20 minutes, add chopped hot pepper and garlic, vegetable oil and salt to taste, boil for another 10 minutes and roll up.

Apple and zucchini salad in tomato sauce

Ingredients:
4 kg zucchini,
6 sour apples,
500 ml boiling water,
300 ml vegetable oil,
300 ml tomato paste,
200 g sugar,
100 g salt,
½ cup garlic, passed through a press,
10 bay leaves,
5 buds of cloves,
5 black peppercorns.

Preparation:
Grate the peeled zucchini and apples on a coarse grater. Dilute the tomato paste with boiling water, add salt and sugar, all the spices, oil, stir and pour the apple-zucchini mixture into the pan. Place on the fire, bring to a boil and simmer for 20 minutes. Then add the garlic, simmer the salad for another 10 minutes and place in jars. Roll up.

Eggplant salad with vegetables in tomato sauce

Ingredients:
3 kg eggplants,
1 kg sweet pepper,
1 kg carrots,
750 g onions,
400 ml vegetable oil,
1.5 kg of overripe tomatoes for pouring.

Preparation:
Cut the vegetables (except tomatoes) into small pieces and fry in hot vegetable oil. Peel the tomatoes and puree them using a blender, pour the mixture over the vegetables and simmer for 40 minutes from the moment of boiling. Place the hot salad in jars and roll up.

Eggplant in tomato sauce

Ingredients:
4 kg eggplant,
6 kg ripe tomatoes,
60-70 g salt,
garlic, bay leaf, black peppercorns - to taste.

Preparation:
Bake the eggplants in the oven, remove the skin and cut into slices. Peel the tomatoes and pass through a meat grinder or puree with a blender. Pour the tomato mass into the pan, add salt and boil. Place garlic cloves, bay leaves and peppercorns at the bottom of liter jars, place the eggplants in the jars and fill with tomato mixture. Cover with sterilized lids and sterilize for 10 minutes. Roll up.

Crispy cucumbers

Ingredients:
3 kg cucumbers,
1 kg of onion,
150-200 g dill,
3 tsp Sahara,
2 tbsp. salt,
2 heads of garlic,
3-5 bay leaves,
1 stack vegetable oil.

Preparation:
Cut the cucumbers into slices, the onion into half rings, and chop the greens. Place the prepared products in a saucepan, add salt and sugar, stir and leave for 3 hours. Then pour oil into the pan, place on low heat and bring to a boil. Boil for 10 minutes, stirring constantly, add chopped garlic, bay leaf, simmer for 2-3 minutes and place in jars. Roll up.

Marinated mushrooms with citric acid

Ingredients:
mushrooms (it is advisable to sort them out and marinate each type separately),
Marinade (per 1 liter of water):
3 tbsp. Sahara,
2 tbsp. salt,
1 tsp with a slide of citric acid,
10-15 black peppercorns,
3 bay leaves,
15 clove buds,
3 pieces of cinnamon, 0.5 cm each,
dill greens - to taste.

Preparation:
Sort the mushrooms, add water (measure the amount) and add all the spices, calculating the amount of water. Bring to a boil and cook for 30 minutes. Place the finished mushrooms in sterilized jars, pour in the marinade and cover with boiled lids. Place the jars in boiling water and heat for another 10 minutes, then roll up. Turn over, wrap with a blanket and let cool.

Bean salad with vegetables

Ingredients:
1 kg of tomatoes,
500 g carrots,
500 g onions,
500 g sweet pepper,
500 ml vegetable oil,
3 stacks white beans,
1-2 tbsp. salt (to taste),
spices and seasonings - to taste.

Preparation:
Boil the beans until half cooked. Cut all vegetables into medium pieces. Place all prepared products in a saucepan, add oil, salt and spices and simmer over low heat for 1.5-2 hours. Place the finished salad hot in jars and roll it up.

Assorted in apple juice

Ingredients for a 3-liter jar:
1 kg of medium-sized cucumbers,
1.3 kg tomatoes,
2 apples,
1 fleshy sweet pepper,
1 hot pepper,
5-6 cloves of garlic,
3 sprigs of dill,
3 sprigs of parsley.
For filling:
200 ml apple juice,
6-7 black peppercorns,
3 bay leaves,
1 ¼ liters of water,
2 tbsp,
3 tbsp. with a top of sugar.

Preparation:
Pre-soak the cucumbers in cold water for 3 hours. Cut the apples into slices, sweet peppers into rings, chop hot peppers. Boil the water. Place herbs, cucumbers, some hot peppers, garlic at the bottom of a sterilized jar, then apples, bell peppers, tomatoes and the remaining hot peppers. Pour boiling water to the very top, cover with a lid and leave for 20 minutes. After time has passed, pour the water back into the pan, boil and pour over the vegetables again for 20 minutes. Drain the water into the pan again, pour 200 ml of liquid (as many cans - as many glasses and pour), add apple juice, salt, sugar, peppercorns and bay leaves and bring to a boil. Fill the jars with marinade and seal immediately. Turn over, wrap and let cool.

Cucumbers pickled in red currant juice

Ingredients for a 3 liter jar:
small cucumbers,
1 tarragon leaf
1 horseradish leaf
1-2 dill umbrellas,
3-5 cloves of garlic,
1 bay leaf,
3 black currant leaves,
3 cherry leaves,
5 black peppercorns,
1-2 buds of cloves,
1-2 sweet peppers with thick walls.
Marinade:
600 ml water,
400 ml red currant juice,
50 g salt.

Preparation:
Soak the cucumbers for 6 hours in cold water with a little salt. Cut the sweet pepper into 4 pieces lengthwise, remove the seeds and blanch in boiling water for 1 minute, then cool in ice water. Peel the garlic. Place all the leaves and spices at the bottom of the washed, scalded jars, place the cucumbers and peppers and pour boiling water up to the neck. Cover with lids and let stand for 4 minutes. Drain through the lid with holes and add another portion of boiling water. Soak again for 4 minutes and drain. For the third time, fill the cucumbers with the filling, boiled and cooled to 85°C, and roll up immediately. Turn over, cover. Cool. You can use white currant juice.

Vegetable salad with pearl barley

Ingredients:
3 kg tomatoes,
1 kg sweet pepper,
1 kg carrots,
1 kg of onion,
500 ml vegetable oil,
200 g dry pearl barley,
1 stack Sahara,
1 tbsp. salt.

Preparation:
Grind the carrots and tomatoes in a meat grinder or food processor, cut the onions and bell peppers into small cubes, rinse the cereal until transparent and soak in warm water. Pour vegetable oil, sugar and salt into a saucepan, heat it up, add all the vegetables and pearl barley, stir and bring to a boil. Reduce heat and cook for 80-90 minutes, stirring. Place in jars and roll up. Instead of pearl barley, you can take rice, but you need to cook the salad less, about an hour.

Winter preparations without vinegar are certainly good, but you should never forget about safety, especially when it comes to mushrooms. The biggest danger lurking in improperly prepared canned food is botulism. The causative agent of botulism belongs to the group of anaerobes, that is, living without oxygen. That is why the safest way to prepare mushrooms is pickling in open containers (barrels, tubs, etc.). The vinegar in pickled mushrooms copes well with the causative agent of a dangerous disease, but all pickled mushrooms taste painfully the same. Therefore, when making preparations for the winter without mushroom vinegar, roll up salted mushrooms or use citric acid instead of vinegar and be sure to sterilize the jars filled with mushrooms for at least 10 minutes before rolling.

Salted mushrooms

Ingredients:
Mushrooms,
horseradish and currant leaves,
dill umbrellas,
allspice peas,
carnation buds,
Bay leaf,
salt.

Preparation:
Sort the fresh mushrooms and divide them by variety. Soak the mushrooms separately (mushrooms with bitter white juice are soaked for at least 2 days with changes in water). After soaking, rinse the mushrooms in several waters and cook in salted water for 40 minutes, still separately. Drain the water and cool the mushrooms. Line the bottom of the pickling container with horseradish leaves. Mix the cooled mushrooms, add plenty of salt, mix with currant and horseradish leaves and dill umbrellas and place in a container. Cover the top with horseradish leaves, place a plate with oppression wrapped in gauze on top of them, and place in a cool place. Cover the container with a plastic bag. Keep an eye on the mushrooms - if mold appears on the gauze, rinse it and add salt to the mushrooms. You can add new portions of mushrooms to the container, but no more than 2 weeks. From the moment of the last addition, leave the mushrooms to salt for a month. When the time is up, remove the mushrooms from the container and place them in sterilized jars, pressing tightly. Fill with brine (1 teaspoon of salt per 1 liter of boiled water), add bay leaves, peppercorns, clove buds, cover the jars with boiled lids and set to sterilize for 40 minutes. Roll up, turn over, wrap and cool. Store in a cool place.

These special tomatoes are allowed for consumption even by those who have a history of erosive lesions of the mucous membrane of the stomach and intestines.

Tomatoes without vinegar: recipe with berries

Canning tomatoes for the winter without vinegar and sterilization, but with the addition of berries, is considered no less tasty and healthy. Culinary experts recommend using black or red currants and blackberries. The problem is that black currants ripen much earlier than tomatoes reach the required degree of ripeness, so you can use frozen berries.

For these canned tomatoes you should prepare:

• currants or blackberries;
• bell pepper;
• a bunch of parsley;
• Bay leaf;
• firm tomatoes;
• salt;
• sugar;
• allspice.

Step-by-step canning recipe:

1. The tomatoes are thoroughly washed, sorted, and spoiled vegetables are separated.
2. Place bell peppers on the bottom of clean and sterilized jars at the rate of one per three-liter jar. The grains are first removed, and each pepper is cut into 4 parts.
3. Place the tomatoes to the top of the jar, leaving some space for a small bunch of parsley.
4. Pour a handful of berries into each container, shaking the jar a little to evenly distribute the berries between the tomatoes.
5. Cover the tomatoes with parsley, pour boiling water over them, and leave for a few minutes.
6. Drain the liquid, bring to a boil, and refill the tomatoes.
7. Before the last filling, 50 g of salt and sugar, a bay leaf and several peas of allspice are added to each jar.
8. Pour boiling water, roll up the jars, turn them over, and leave until cool.

Such preservation is cooled at natural temperature during the day.

Salted canned tomatoes without vinegar

Fans of salty tomatoes without a sweet aftertaste and extra spiciness will like the recipe, according to which tomatoes are canned only with the addition of salt and using sterilization. They taste like regular tomato juice, and they are no less beneficial.

For this winter snack you should prepare:

• tomatoes;
• salt;
• water.

Canning sequence:

1. Tomatoes are thoroughly washed with strong water. If there are tails left on tomatoes collected from the garden, they are not removed - this will give the preparation a special aroma.
2. Three-liter glass containers are washed and sterilized.
3. Tomatoes are placed in prepared containers and a heaped tablespoon of salt is poured on top.
4. Place the jars in a container for sterilization, pour water into 2/3 of the jars.
5. Pour cold, unboiled water into each jar and cover with a lid.
6. After the water boils, reduce the heat and sterilize the jars for another 50 minutes.
7. After the time has passed, the jars are sealed, turned over, and left to cool.

These tomatoes should be eaten no earlier than after one month. Such tomatoes should brew and soak well.

Sweet and sour tomatoes: recipe without vinegar

This recipe is not much different from the traditional aromatic pickling method, except that the tomatoes are prepared without adding vinegar.

Ingredients:

• 3 kg of ripe tomatoes;
• several cloves of garlic;
• a couple of sprigs of dill;
• several leaves of currants, cherries;
• peppercorns;
• 1½ tablespoons salt;
• 2½ tablespoons sugar.

Preparation:

1. Three-liter containers are thoroughly washed and sterilized.
2. Herbs, spices, garlic are placed at the bottom of each jar, and tomatoes are placed to the top.
3. Pour boiling water over the tomatoes and leave for 20 minutes.
4. The water is drained, brought to a boil again, poured in the tomatoes, and left for a quarter of an hour.
5. At the last boiling, salt and sugar are added, and half a teaspoon of citric acid is placed in each jar.
6. Fill with boiling brine, roll up the jars, turn over and cool.

Such tomatoes can be served a month and a half after canning, since it is necessary to give them time to marinate.

Canning tomatoes without vinegar in honey-lemon marinade

Fragrant and especially spicy tomatoes are obtained in a honey-lemon marinade. These tomatoes are prepared without adding vinegar, since lemon serves as a preservative in this recipe.

For this savory dish you should prepare the following ingredients:

• 1½ kg small tomatoes;
• 100 g honey;
• a couple of large lemons;
• cilantro, celery;
• 4 cloves of garlic;
• chilli;
• salt;
• vegetable oil.

Canning method:

1. Wash the tomatoes thoroughly, blanch in boiling water for a minute, and remove the skin.
2. Place greens, a piece of chili pepper, and garlic at the bottom of prepared liter jars.
3. Place tomatoes to the top, pour boiling water over them, and leave for a few minutes.
4. Juice is squeezed out of lemons, salt and honey are added.
5. Pour water from the jars into a container with the honey-lemon mixture, mix the brine, bring to a boil and pour in the tomatoes in the jars.
6. Roll up, turn over and wrap until cool.

This recipe is easy to prepare and is absolutely harmless for the elderly and children. It is not recommended to preserve such tomatoes only for those who have a history of allergies to bee products or citrus fruits.

These tomatoes can also be prepared using a quick recipe. To do this, herbs, garlic and spices are passed through a meat grinder, salt, lemon juice and honey are added. Prepared tomatoes are poured with this marinade and left in the refrigerator for 12 hours. Then they are transferred to clean jars, covered with lids and left in a cool place for storage.

The simplest recipe for canning tomatoes for the winter without sterilization and vinegar

Tomatoes prepared according to this recipe turn out amazing. They have an excellent, slightly spicy, but delicate taste. But the main feature of this recipe is that among the ingredients there is no vinegar, which is strictly prohibited for people with housing and communal services diseases, and is also not recommended for children.

You will need:

• 2 kg of dense tomatoes;
• 100 gr. dill;
• 10 garlic cloves;
• 5 gr. black pepper;
• 3 bay leaves;
• 50 gr. salt;
• 80 gr. Sahara;
• 2.5 liters of purified water.

Cooking steps:

1. Water is mixed with sugar, salt, pepper and bay leaf and boiled.
2. After heating, the marinade should boil for another ten minutes, after which it is set aside until it reaches room temperature.
3. The tomatoes need to be washed, and then pierce each copy with a fork.
4. Prepared tomatoes are placed tightly into well-washed jars.
5. Peeled and chopped garlic into thin slices is placed on top of the jars.
6. Dill is soaked in water and then chopped as finely as possible.
7. Now the cooled marinade is poured into the jars, and they are closed with screw lids.

The jars are stored in the refrigerator or cellar, but the first sample can be taken after three days.

Tomatoes for the winter according to my mother's recipe without vinegar (video)

Tomatoes canned for the winter with or without vinegar are equally tasty and aromatic. If the family has children, the elderly, or one of the family members suffers from diseases of the gastrointestinal tract, then it is better to preserve tomatoes without adding vinegar. Such vegetables will be gentle and safe.

It is very pleasant to open jars of preparations on cold winter evenings. The kitchen is immediately filled with the aromas of summer, and you can add delicious vegetables to your dishes.

In addition, pickling allows you to preserve vegetables almost in their original form: they not only have a bright, rich taste and amazing aroma, but also almost all of their original valuable substances. Eating tomatoes, cucumbers, lecho and mushrooms is really very healthy.

It’s great when you make preparations without vinegar. Then the contents of the jar give only benefits to the body and do not adversely affect the gastrointestinal tract.

Even sensitive people will be able to enjoy such preparations, since there is no harsh, burning vinegar in them.

How to make preparations without vinegar? Remember a few recipes, simple secrets of salting and marinating. You will enjoy beautiful vegetables all year round.

Delicious preparations for the winter without vinegar

You can make various delicious preparations for the winter without vinegar if you remember a few recipes and pay attention to useful tips. Indeed, canning without adding vinegar is much more pleasant, and you will better preserve the natural taste and aroma of vegetables.

However, safety must not be forgotten, so you will need to carefully monitor the cleanliness of the jars and the quality of the products used.

How to sterilize jars - video, 5 ways:

Without vinegar, you can roll up tomatoes, eggplants and peppers, beets and cabbage, adjika and cucumbers, and prepare pickled mushrooms and squash caviar. There are practically no restrictions!

Hobbyists can even preserve carrots, peas and corn on the cob. Choose the option you like and start cooking.

Many people enjoy eating lecho. The dish, which has long been known to everyone, attracts with its relative ease of preparation, a bouquet of flavors and aromas, and a wealth of vitamins and minerals.

Some people prefer spicier preparations, so housewives roll up jars of vinegar and generously sprinkle everything with black pepper and spices. Lovers of a healthy lifestyle, who do not want to put the body at risk at all, prefer to do a gentle treatment.

It is worth remembering the recipe for lecho without vinegar if you decide to make the preparation spicy, but completely safe. When you roll up the jars without vinegar, in the future this dietary treatment can be given even to children.

The cooking algorithm is quite simple.

Take:

• tomatoes (5 kg),
• bell peppers (3 kg) of different colors,
• spices and herbs.
• You will also need cloves, black peppercorns, and you can supplement everything with a few cloves of garlic.
• It is advisable to use olive oil,
• you will need citric acid.

How to cook lecho without vinegar:

1. Tomatoes must be peeled. It’s great if you get rid of it and the peppers. To do this, simply scald the tomatoes with boiling water and then place them in a saucepan with cold water. The skin will come off instantly. Peppers are a little more difficult to work with. They will need to be lightly cooked, this will take 4-5 minutes. Then drain the water, drain the peppers in a colander, and then place them in a pan of ice water. The skin will come off easily!
2. Now it's time to prepare the tomatoes and peppers for pickling. It is necessary to remove the centers from the tomatoes, remove the seeds and green stalks from the peppers. It’s great if there are no seeds in your lecho. Use only tomato pulp so that the lecho has the perfect taste, without the seeds bothering you.
3. Peppers and tomatoes need to be cut into fairly large pieces. The best option is to cut the tomatoes into large cubes and cut the peppers lengthwise into long, wide strips.
4. Boil the peppers and tomatoes for 10 minutes. Add salt (2-3 tablespoons) and sugar (1.5 cups) to taste. It is advisable to add a spoonful of olive oil. Add citric acid. For two liters of lecho you will need a teaspoon of acid.
5. Prepare the jars. They need to be thoroughly sterilized; they can be processed in a pan of boiling water.
6. Place your spices and herbs at the bottom of the jars; you can also add garlic cloves, cloves and peppercorns. Some housewives also use onions cut into rings. It adds piquancy to the treatment.
7. Pour the lecho into jars and roll up.

Remember one nuance: you should fill the jars to the very edges so that there is practically no air left there.

Your lecho without vinegar is ready!

Have you decided to make preparations for the winter without vinegar? You can remember right now an excellent lecho recipe that does not contain vinegar or oil. In general, this preparation is dietary.

You can completely avoid spices, but your lecho will immediately captivate you with its delicate taste and rich aroma! There are several secrets.

• First of all, take care to choose good vegetables. Each pepper should be beautiful, ripe, and have no damage, dents, or scratches on the skin. The stalks should be strong and exude the specific aroma of bell peppers and herbs. Tomatoes should also be selected that are ripe, rich in color, and without damage.
• Be sure to remove the skins from your peppers and tomatoes. To do this, tomatoes are scalded and peppers are boiled for 5 minutes. Then they need to be immediately cooled in water.

How to cook lecho without vinegar and oil:

1. Thoroughly peel tomatoes (3 kg) and peppers (1 kg) from seeds, stalks, and seed boxes.
2. Take half of your tomatoes, a few peppers. Cut them quite finely. Add small diced white and purple onions. Place everything in a frying pan and simmer without oil, adding a little sugar (3 tablespoons) and salt (1 tablespoon).
3. Cut the remaining vegetables into large pieces. They need to be boiled for 25 minutes.
4. Jars must be sterilized. Place only a couple of blackcurrant leaves and two cloves on the bottom.
5. Combine and mix boiled and stewed vegetables. At the same time, save all the sauce that formed during stewing. Pour the resulting mass into jars and roll up.

Your dietary treatment is ready! It will give the body only useful substances. Even children and people with gastrointestinal diseases can eat this lecho. The most delicate mass will definitely not harm, but it will improve your health and provide you with vitamins.

Now you will learn how to prepare real Belarusian lecho without adding vinegar. This lecho has a particularly bright aroma and rich taste, but vinegar and citric acid are not used in it.

You can add oil if you wish, but this ingredient is also optional. Pay attention to all the nuances so that your preparation turns out tasty and healthy.

1. First, prepare the tomatoes and bell peppers. Choose large red peppers (10 pieces), large tomatoes (3 kg) in darker shades. For variety, you can add 2-3 yellow peppers and a few small yellow tomatoes.
2. Free tomatoes and peppers from skins, seeds, and stalks.
3. Take a few tomatoes and peppers and chop them finely. Also select one large white onion. It will need to be cut into small cubes.
4. Pour a spoonful of olive oil into a frying pan and heat it up. Place finely chopped vegetables. Add sugar (1 cup) and salt (1-2 tablespoons) to taste. Chop a few large cloves of garlic and add them to the frying pan as well. Fry the mixture for 10 minutes.
5. Cut the remaining tomatoes and peppers into large pieces. They need to be cooked for 30 minutes. 15 minutes before the end of cooking, add the fried vegetables to the pan, after draining the excess water. All the liquid should then end up in jars.
6. Banks must be sterilized. Place black currant leaves, spices, French mustard and cloves, and peppercorns on their bottom.
7. When your lecho is ready, you need to pour it into jars. Try to make sure that the jars are filled to the very brim.
8. You can roll up your Belarusian lecho!

Please note that in Belarusian lecho you must definitely use garlic. It will give the dish a unique aroma.

It is worth noting that for lovers of brighter flavors and smells, a preparation to which fresh garlic is added is more suitable. To prepare it, you need to cut two cloves of garlic into slices and place them on the bottom of the jar, right in the spices, and pour the boiled vegetable mixture on top.

Tomatoes for the winter without vinegar

Tomatoes are very popular, which is not surprising. Tomato preparations can be added to various dishes or used as an independent snack. You will always have at hand aromatic, tasty, almost fresh tomatoes that have retained all their beneficial properties.

Canning tomatoes for the winter without vinegar - video:

Canning tomatoes without vinegar also ensures their safety if you carefully sterilize the jars and monitor cleanliness and hygiene. Remember simple tips and recipes for preparing canned tomatoes without vinegar.

• You can preserve tomatoes using citric acid. Typically, two liters require a little less than one teaspoon of acid.
• Some housewives prefer to do without preservatives altogether, leaving the tomatoes in their original form. In this case, it is extremely important to process the jars well, and the tomatoes must be salted cold. You will not fill the tomatoes with hot brine, but with pre-cooled brine. Such tomatoes will retain their fresh taste and will be quite firm.
• You can add marinades to tomatoes, combine them with grapes, lemon slices, pieces of bell pepper and onion. Tomatoes that are salted together with gherkins and hot peppers have an original taste.
• Tomatoes can be rolled into a paste, cut into small pieces, and pre-simmered. Housewives enjoy cooking tomatoes, which at the same time resemble lecho and tomato paste. They have chunks and a thick sauce. This mixture is successfully complemented by olive oil.
• There are different ways to prepare salty and sweet tomatoes; you can opt for pickled tomatoes.
• It is advisable to pay more attention to preparing tomatoes for pickling. You need to carefully select tomatoes, peel them well and remove seeds.

Please note: pathogenic bacteria most often develop in rotten, damaged tomatoes, the so-called “carrion”. Don't buy these tomatoes!

Each tomato must be smooth and of high quality. Make sure there are no dents, darkening or damage on the skin. These tomatoes are noticeably tastier and safe.

When you have learned the basic nuances of pickling tomatoes without vinegar, it’s time to remember simple recipes, choose the ones you like best and start cooking.

Tomatoes with grapes without vinegar

You can prepare delicious tomatoes and grapes without vinegar. Such canned food has an original taste, an unusual aroma, and attracts with a non-trivial combination of flavors of tomatoes and grapes.

To prepare you will need:

• large grapes,
• small seedless grapes,
• small ripe tomatoes, you can use small cherry tomatoes,
• a little cloves and peppercorns.

Please note: it is advisable not to put garlic, onions, or too many spices in such canned food.

How to can tomatoes and grapes without vinegar:

1. It is better not to peel tomatoes. Choose only whole tomatoes that are fairly firm.
2. Large grapes need to be seeded. You will place it on the bottom of the jars along with cloves, pepper and spices.
3. Wash the jars thoroughly. They need to be sterilized in an oven or pan.
4. Prepare the brine (for 1.5 liters of water - 2 tablespoons of salt), cool it. You can add sugar (1.5 tbsp) or according to your taste.
5. Pack tomatoes and small seedless grapes into the jars fairly tightly, but do not force them.
6. Now that the jars have spices, grapes and tomatoes, it’s time to fill them with cool brine. Immediately roll up your canned goods.

Tomatoes and grapes are ready!

Related products:

Canning tomatoes without vinegar requires special care. It is important to remember that the tomatoes must be fresh, whole, and it is advisable to wash them. It is necessary to carefully sterilize jars and monitor cleanliness.

You can use citric acid as a preservative, which is an excellent substitute for vinegar. If the jars are well processed, the tomatoes can be preserved without acid. A good option is to do cold pickling.

Consider a simple recipe for canning tomatoes without vinegar.

1. Choose medium-sized tomatoes. They should be ripe, smooth, with intact skin.
2. Take a few cloves of garlic, an onion, and a small carrot.
3. Stock up on spices, French mustard, dill, blackcurrant leaves and cloves.
4. Immediately prepare a strong brine (3 teaspoons of salt per 1 liter of water), add citric acid (0.5 teaspoon) and a little sugar (10 g).
5. Process the jars. They must not be wiped after sterilization!
6. Place spices on the bottom of the jar. Cut the carrots into cubes and the onion into thin rings. Place the vegetables in the bottom of the jar along with the whole garlic cloves.
7. Place tomatoes in jars.
8. All that remains is to pour brine into the jars and roll them up.

Your tomatoes are ready!

Marinated tomatoes without vinegar

Nowadays even pickled tomatoes are prepared without vinegar. For this you will need a lot of spices, citric acid, black and red pepper. It is better to choose small cherry tomatoes so that they are even better salted and have the richest taste.

• Choose only ripe tomatoes. You should not use tomatoes if they have the slightest traces of damage. A good option is to purchase small tomatoes of different colors. The combination of yellow and red tomatoes is an appetite in itself.
• Be sure to choose a bouquet of spices to suit your taste. It may include French mustard, bay leaf, peppercorns and cloves, dill with seeds. Remember not to add too much bay leaf as it can make the tomatoes bitter.

• 2 liters of water,
• 2 tbsp. l. salt,
• 8 tbsp. l. Sahara,
• and also hot peppers. They should be added in moderation so that the tomatoes do not become too spicy. Two small pieces of pepper are enough for one two-liter jar.

You can pour hot brine over the tomatoes, but then you should add citric acid to it. Leave all the spices at the bottom of the jar, but you can put one piece of hot pepper right in the middle. During the salting process, the jars will need to be turned over several times.

Marinated tomatoes without vinegar are an excellent option for any feast, and they will also be an excellent addition to various dishes.

Try cooking different types of tomatoes. Salted tomatoes without vinegar are always very popular. They are easy to prepare, salt in about 15 days, and remain very aromatic and juicy.

• You will need peppercorns, some cloves and horseradish, dill with seeds. You can add a little garlic and onion.
• Brine: for 1 liter of water - 30 g salt, 3 g garlic, 20 g dill, 3 g horseradish (root), 2 allspice peas.
• When you prepare the brine, it is advisable to supplement it with citric acid. This will preserve your tomatoes better.

How to cook salted tomatoes without vinegar:

1. Place pepper, spices, chopped onion and garlic cloves on the bottom of a sterilized jar.
2. Carefully place the tomatoes so that they are pressed fairly tightly together, but not wrinkled.
3. Pour brine into jars.

If you want more piquant tomatoes, you should add two small pieces of hot pepper to the spices.

Sweet tomatoes without vinegar

More and more people are enjoying cooking sweet tomatoes. They resemble tomato paste, lecho, and have a delicate taste. Of course, it is better to make such preparations without vinegar.

You can stay with the standard option. You simply take the tomatoes and pickle them as usual, but add more sugar. Some housewives generally minimize the amount of salt and use citric acid as a preservative.

There is also a more original recipe.

1. Take selected tomatoes, several bell peppers, one onion and carrots.
2. Use French mustard and dill as spices.
3. Remove skin and seeds from one tomato and bell peppers. Cut the onion into thin rings, cut the carrots into small cubes. Place the entire mixture in the bottom of the jar along with the French mustard and dill.
4. Place whole tomatoes on top.
5. Make the brine with a minimum amount of salt, add citric acid and more sugar.
6. Pour sweet water into jars. You can roll it up.

Remember that it is extremely important to carefully seal such canned food, using only sterilized, clean jars.

Salting cucumbers for the winter without vinegar: a few secrets

Salt cucumbers without vinegar? Have you decided to try making canned food without the usual acetic acid? Then you will need useful tips and recipes.

• Of course, first of all you need to pay attention to the cleanliness of your jars. They must first be thoroughly washed and then processed in the oven or pan. You will use new lids. The seaming tool must also be of high quality, otherwise the jar may not be tightly closed.

How to cook pickles for the winter without vinegar - video recipe:

• Choose cucumbers well for your preparations. They must be ripe, have a rich color and a characteristic smell. It is advisable to use medium-sized cucumbers. Some people prefer small cucumbers, but it is important to know for sure that this is a special variety, and not just unripe cucumbers.

Experienced housewives note that cucumbers with thick but smooth skin are better for salting. You should not take cucumbers with thorns. They can be bitter and poorly salted.

• Cucumbers without vinegar can be cold-pickled. Then you don't even have to add acid to the lemon. You just take the necessary spices, the cucumbers themselves, prepare and cool the brine.
• Cucumbers are also salted hot without vinegar, but it is still advisable to add a little citric acid in such cases. Pickling cucumbers without vinegar requires careful attention, since it is very important to ensure their safety and the safety of the preparations.
• Cucumbers will have a wonderful taste and aroma if you use blackcurrant leaves. Add them to the spices at the bottom of the jar and place them on top. Remember that there should be water between the leaves and the lid.

There is a great way to make cucumbers more flavorful: salt them evenly. This secret will definitely come in handy if you want to roll up large cucumbers.

Just take a fork and

Almost all housewives are engaged in canning for the winter. Vegetables, meat, fruits, berries are prepared in jars, barrels and even tubs, as our great-grandmothers did. Pickled vegetables and salads made from them are a wonderful appetizer and addition to any dish. In this article, you will learn how to do canning without vinegar, recipes for some pickling methods, and useful tips on preparing for the winter.

You can preserve any vegetables, such as tomatoes, cucumbers, sweet and hot peppers, eggplants, zucchini and much more. The end of autumn is the height of the harvesting season. Marinades for preparing vegetables are made from all kinds of ingredients. We offer you recipes for canning all kinds of vegetables with marinades without vinegar. Such dishes retain the beneficial properties of vegetables, retain their taste and are safe for the human body.

How to choose vegetables for canning

In order for you to get a high-quality pickled dish in the future, you should choose vegetables in such a way that they are well preserved:

1. For pickling cucumbers, you should choose fruits with a dark shade. The ideal size of a cucumber is six centimeters. The pimples should be dark in color and the skin of the vegetable should be thin.
2. For pickling tomatoes, you should choose small-sized fruits. The skin should be elastic without damage. The ideal variety for preservation is cream.
3. To preserve peppers, you should pay attention to the color of the fruit. It should be rich and without damage. You will also need to thoroughly clean the vegetable from seeds.
4. To prepare eggplants, you should pay attention to the ripeness of the fruit. The color should be rich and the skin should be elastic.

Recipe for salad from various vegetables without vinegar

You will need the following set of ingredients:

• eggplants – 2 kg;
• tomatoes – a little less than 1 kg;
• onions – 5 pcs.;
• sweet pepper – 0.5 kg;
• carrots – 3 pcs.;
• parsley - a bunch
• spices - to taste;
• garlic - to taste.

How to cook:

1. All of the above vegetables must be carefully prepared: washed, peeled.
2. Chop medium-sized eggplant cubes.
3. Chop sweet peppers, onions, carrots finely.
4. In a separate container, preferably a saucepan, brown the onion. Add the bell peppers to the onions and simmer the dish for three minutes.
5. Next, add the eggplants and season with spices.
6. After 10 minutes, place the grated carrots in the saucepan and cover with a lid. Continue the simmering process for a few minutes.
7. Blend the tomatoes using a blender. Chop the greens and garlic. Add the ingredients to the tomato puree and season with spices.
8. Load the prepared mixture into the saucepan and continue the process for about 8 minutes.
9. Place the finished dish in previously prepared containers and roll up the lids.

Crispy cucumbers without vinegar

There are many ways to pickle cucumbers without adding vinegar. We will introduce you to one of these recipes today.

In order to reproduce the presented dish, you will need:

• cucumbers – 1 kg;
• garlic – 2 cloves;
• greens - to taste;
• hot pepper – 1 pc.;
• black pepper – 10 peas;
• horseradish root – 2 pcs.;
• laurel leaves, cherry;
• 40 g salt;
• 80 g sugar:
• citric acid – 1 tablespoon.

How to cook:

1. Rinse each ingredient. Sterilize the jars and dip the lids in boiling water.
2. Place the cucumbers in a vertical position in the containers of your choice. Also add a few cloves of garlic, herbs, bay and cherry leaves, and spices.
3. Place a pot of water to boil.
4. Fill containers with cucumbers with boiling water. Within 10 minutes, the water will be saturated with cucumber juice.
5. Pour the aromatic water back into the container.
6. Add spices to the almost finished marinade and boil.
7. Add citric acid to the cucumbers.
8. Pour the resulting marinade into the jars and seal them with lids.

Dietary zucchini for the winter

Zucchini is one of the dietary foods that has high levels of potassium and sodium. Almost all nutritionists recommend using this vegetable year-round. We bring to your attention a recipe for canning zucchini while preserving all its beneficial properties.

To prepare the preparation you will need:

• large zucchini – 4 pcs.;
• citric acid – 1 teaspoon;
• horseradish leaf;
• seasonings - to taste;
• several laurel leaves;
• one bunch of greenery;
• garlic - to taste.

Cooking method:

1. Prepare the marinating containers using the microwave. To do this, fill the jars with boiling water and place in the oven for 10 minutes at 80 degrees.
2. Trim any rough edges and remove the skin from the zucchini. Cut into thin rings.
3. Place zucchini in jars and pour boiling water over them.
4. After 5 minutes, pour the liquid back into the pan and boil for a few minutes.
5. Place dill branches and other spices at the bottom of the jars.
6. Dissolve the spices in the marinade and pour over the zucchini.
7. Use a key to roll up the jars with lids.

The jars should cool in an inverted position, being warmly wrapped.

Sweet crispy cucumbers, pickled without vinegar

A snack prepared according to this recipe will not burn your tongue from a large amount of salt and vinegar, but will delight you with its pleasant sweetness and crispy texture.

To prepare a three-liter jar you need:

• half a carrot;
• half a bell pepper;
• small chili pod;
• 3 dill umbrellas;
• a pair of currant leaves;
• a pair of cherry leaves;
• 5 pieces of allspice in the shape of peas;
• dessert spoon of citric acid;
• 5 garlic cloves;
• cucumbers by jar volume;
• 4 dessert spoons of salt;
• one and a half liters of water;
• 8 dessert spoons of sugar.

Step-by-step cooking method:

1. The butts of all cucumbers are cut off, the vegetable is washed and immersed in cold water for 3 hours.
2. At this time, the jar is sterilized and the water is set to boil.
3. The remaining ingredients are washed under running water.
4. At the bottom of the jar are dill umbrellas, currant and cherry leaves, several carrot circles and slices of sweet pepper, a chili pod, peppercorns and garlic.
5. The jar is filled with cucumbers.
6. The workpiece is poured with boiling water and kept for 20 minutes.
7. Water from the jar is poured into the pan, salt and granulated sugar are dissolved in it.
8. The pan is moved to the fire and the brine is boiled for 5 minutes.
9. Citric acid is poured into cucumbers. The workpiece is filled with sweet brine.
10. The lids are rolled up, the workpiece is turned over and wrapped in a warm towel for 2 days.

To make cucumbers even tastier, you need to select small vegetables: 7-10 centimeters in length.

Recipe for vegetable salad with peppers and tomatoes

To prepare it you will need:

• sweet peppers and tomatoes – 4 kg;
• onions – 6 pieces
• carrots – 3 pieces;
• garlic - to taste;
• lemon acid;
• salt, bay leaf to taste.

Cooking algorithm:

1. Grind the tomatoes into a puree using a blender.
2. Cut the peppers into four parts.
3. Chop the onions and carrots in a way convenient for you.
4. Boil tomato puree in a large saucepan.
5. Add the remaining vegetables to the tomatoes.
6. Stirring constantly, cook the dish for half an hour.
7. A few minutes before the end of cooking, pour in the vegetable oil.
8. Add citric acid, chopped garlic and spices to the same mass.
9. Prepare containers and fill them tightly with salad.
10. Roll up the finished dish with lids.

Sweet tomatoes with basil

One unique appetizer is sun-dried tomatoes with basil.

You will need:

• tomatoes – 1 kg;
• green basil - a large bunch;
• vegetable oil – 1 cup;
• garlic - to taste;
• spices - to taste.

How to cook:

1. Prepare the tomatoes by cutting them into several pieces.
2. Pour oil generously onto a baking sheet. Place tomatoes on top. Season with spices.
3. Simmer the tomatoes in the oven for about ten hours at a temperature of no more than 80 degrees.
4. Prepare the garlic and basil by chopping them into small pieces.
5. Pour oil into the bottom of sterilized jars.
6. Place in jars in layers: tomatoes, basil, garlic. Vegetable oil follows again.

Screw the lids on the jars and place them in the refrigerator. In a few days, the marinated sun-dried tomatoes will be ready for tasting.

Assorted vegetables

You can preserve vegetables either individually or together.

Ingredients:

• one onion;
• one sweet pepper;
• head of cabbage;
• tomatoes and cucumbers;
• one carrot;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 tsp. citric acid;
• 2 cloves of garlic;
• black peppercorns;
• basil, parsley;
• bay leaf to taste.

How to cook:

1. Prepare containers with lids by sterilizing them.
2. Wash the cucumbers and cut off the stems. Dip them in boiling water for a few minutes and place them in containers.
3. Dip the tomatoes in water (no more than five minutes).
4. Chop the carrots into strips.
5. Shred the cabbage.
6. Cut the sweet peppers into several pieces.
7. Chop the onion into half rings and crush the garlic with a knife.
8. Dip the rest of the vegetables into the water as well.
9. Dissolve spices and acid in water.
10. Boil the marinade.
11. Fill each container with vegetables. Pour the resulting aromatic marinade over the preparations and roll up using a key.

Preserving cucumbers without vinegar (video)

Canning without vinegar is quite simple and economical. But the most important thing is that the absence of vinegar allows you to preserve the naturalness of each product.