Hunter's salad for the winter - vitamin salvation in the middle of winter: recipe with photos and videos

Home Salads for the winter

Hunting salad for the winter is a preparation from the Soviet Union that can be found in stores. There is no answer why the salad is called “Hunter”. It's easy to assume that a vegetable appetizer goes well with hot meat cooked over charcoal. The side dish is convenient on the go; it can be eaten cold or heated over a fire.

However, this does not mean that the salad must necessarily be canned. It can also be prepared and served like a regular salad - on a platter. There are also different variations of this salad, so you can’t get bored with it. The main thing that characterizes the winter salad “Hunter” is its adaptability during the cold season, when it is difficult to find fresh ingredients for the salad.

Many housewives love this preparation because of its ease of preparation and inexpensive products. Vegetables can be found in any supermarket. Salad ingredients contain beneficial microelements in combination with a variety of dishes suitable for meat and vegetarian recipes.

White vinegar is the traditional vinegar for this recipe. If you like apple cider vinegar or rice wine vinegar, you can add them here too.

How to prepare hunter's salad for the winter - 15 varieties

Hunter's salad for the winter - a simple recipe
Hunter's winter salad with tomatoes, cabbage, carrots and spices
Winter hunting Kuban salad
“Hunter” salad with cheese
“Hunter” salad from green tomatoes
Winter salad “Hunter” with beets and sauce
“Hunter” salad from canned cucumbers
Chopped winter salad "Hunter"
Hunter's winter salad with smoked sausage
“Hunter” salad for the winter with smoked sausage and corn
Quick hunting salad for the winter
Hunter's Winter Potato Salad
Hunter's winter salad with sausage and tomatoes
Spicy cucumber salad for the winter “Hunter”
Winter salad “Hunter” with pasta and smoked meats

Popular conservation

The process of preparing the workpiece is very entertaining and not labor-intensive.

Hunter's salad for the winter - recipe without sterilization

Ingredients:

carrots 0.5 kilograms;
onions - 0.5 kg;
cucumbers - 1.2 kg;
ripe tomatoes - 1.2 kg;
salt - 35 grams;
sunflower oil 70 milliliters;
45 milliliters table vinegar.

Preparation:

Cucumbers are washed thoroughly under cold water and cut into half rings; the thickness of the cucumber should not exceed one centimeter.
The onion is peeled and cut into cubes.
The carrots are washed and grated on a grater with a medium mesh.
Boil all the vegetables along with a drop of oil over low heat for about ten minutes. During the cooking process, add the rest of the vegetable oil.
First scald the tomatoes with boiling water and peel them, then cut them and put them in a pan with other vegetables and simmer for 20 minutes.
Next step: add table vinegar, white crystalline sugar, rock salt to taste.
Mix thoroughly and keep on low heat for another ten minutes.
Distribute the salad into washed jars and seal tightly.

Preparing a winter cabbage dish

Recipe for hunting salad for the winter with cabbage

Ingredients:

300 gr. white cabbage;
120 gr. red sweet pepper;
130 gr. onions;
150 carrots;
200 cucumbers;
70 crushed garlic;
50 milliliters of oil;
50 ml vinegar;
45 grams of salt;
10 gr. hot pepper;
8 pieces black peppercorns;
8 pieces of allspice;
three bay leaves.

Cooking method:

Shred white cabbage into thin strips.
We also cut the pepper quite thinly.
Cucumbers are also cut into slices.
Grate the carrots.
Finely chop the onion.
Take a saucepan and pour in vegetable oil, a very small amount of water, sugar, salt, and put all the prepared vegetables there.
Finely chop the hot red pepper and add to the vegetables.
Add peppercorns and allspice to the vegetable mixture.
Boil the mixture to a boil, add vinegar and mix thoroughly.
Place the mixture in prepared glass jars and then add the garlic.
We seal the jars hermetically and wrap them until they cool.

Preparing cabbage salad - hunting for the winter:

One kilogram of cabbage.
One kilogram of carrots.
One kilogram of cucumbers.
One kilogram of red non-bitter pepper.
One kilogram of onions.
Garlic 7 cloves.
Sunflower oil - 250 grams.
Non-iodized salt - 100 grams.
A glass of sugar.
Table vinegar 140 milliliters.
Black peppercorns 7 pieces.
Laurel 4 pieces.

Preparation:

We peel the cabbage from the outer leaves and finely chop the onions and carrots and cut them into rings or cubes as desired.
Wash the cucumbers and red bell peppers thoroughly and cut them into small pieces.
We take a large saucepan in which the vegetables will not burn, and put all the prepared foods into the container.
Then add a little salt, pepper (can be ground) and white sugar, a bay leaf, mix it all with just a wooden spoon.
Leave everything at room temperature for about an hour so that the vegetables release their juice.
While the vegetables are infused and juice is released, we prepare the jars.
Place the pan with vegetables on low heat and heat very high, but do not let it boil.
Add the remaining spices, vinegar and vegetable oil, simmer for 15 minutes.
Place the vegetable mixture in sterilized jars and close.
Turn over and wrap in a blanket until the cans cool.

How to prepare hunting salad for the winter at home

The main thing is to know the tricks of experienced housewives:

When preparing the product, you can use any vinegar (table, wine or apple). Vinegar infused with herbs will give the preparation a unique taste and aroma.
Use only regular rock salt; iodized salt is not suitable for preservation, as iodine can create a fermentation effect.
Sunflower oil should only be refined.
It is recommended to store the workpieces in a cool and dark place, indoors or in a cellar, where there is ventilation and low humidity.

The number of vegetables in the recipe can be reduced or added as desired.

Hunter's salad for the winter - a simple recipe

A tasty and simple recipe for the most popular salad in the USSR for the cold season.

Ingredients:

Cabbage - 1 kg
Carrots – 1 kg
Cucumber – 1 kg
Pepper b – 1 kg
Onion - 1 kg
Tomatoes – 3 kg
Sugar - 240 g
Oil
Bay leaf - 5 pcs.
Vinegar

Preparation:

Cut the carrots into slices and place in a saucepan.

Finely chop the cabbage and place on top of the carrots.

Chop cucumbers, tomatoes, peppers and onions. Layer carrots and cabbage on top. You can't mix it.

Let it cook.

Do NOT be afraid that the pan is out of water. Over time, the vegetables will release juice and settle.

Mix vinegar, oil, spices. Add to the pan.

Cook for 5 minutes.

Place the salad in jars. Sterilize in boiling water. Roll up.

Donskoy salad for the winter: 6 recipes (+ reviews)

Don tomatoes are famous everywhere. There are also a lot of green and brown tomatoes here, which became the basis for preparing the popular Cossack snack.

Many housewives close the Donskoy salad for the winter, as it is not only tasty, but also healthy. Each housewife tries to add something of her own to the recipe, so there are many options for preparing Donskoy salad.

But there are recipes that are used most often and deserve special attention.

Subtleties of cooking

Donskoy salad is simple to prepare, but it will be most tasty and healthy only if you follow the technology of its canning.

The Donskoy salad contains a lot of healthy vegetables, but their benefits can be fully preserved only if the heat treatment is very short. For this reason, if you want to preserve vitamins in the vegetables included in the snack, you should give preference to recipes with sterilization. After all, sterilization allows you to reduce the time of stewing vegetables or even abandon it.
Following the recommendations for the shape of cutting vegetables will make the finished snack beautiful and appetizing.
Green tomatoes can have a bitter taste, which not everyone likes. You can get rid of it if you soak the tomatoes in cold water for an hour before preparing the snack.
The salad will stand well all winter only if it has been placed in sterilized jars and covered with boiled lids.

The Donskoy salad is also good because it gives a lot of room for imagination. You can add various spices, garlic, hot peppers, and herbs to give it a piquant taste. Including these ingredients will improve not only the taste of the snack, but also its appearance.

Recipe for green tomato salad Hunter for the winter

My great-grandmother, a Bulgarian, called all the salads that were prepared for the winter “turshiya”. The most favorite salad is turshiya - Okhotnichy. I don't know why it has this name. I only remember that my grandfather often snacked on a glass of rakia with this salad after a successful hunt.

Apple tree Gala: description of the variety and reviews from gardeners

Ingredients

All ingredients are taken in arbitrary quantities. In mid-autumn, gardeners accumulate enough vegetables, their quantity is difficult to guess. They “compose” a preparation of what they have. Green tomatoes should predominate, if possible.

How to cook

I have already managed to utilize almost the entire harvest. I even prepared a dozen jars of salad from overgrown cucumbers and a whole battery of zucchini salad. Never mind - it's a long winter!

My dear readers! Today I presented to you only those green tomato salads for the winter that I prepare myself. There are many other great desserts too. As I master them, I will introduce them to you.

I do not set my goal by any means to reach the Top of search engines. I don’t “rip apart” other people’s articles and photos—I do everything myself. I hope you like what I do. I look forward to your comments. If you think that the information in the article will be useful to your friends, then send it to your social networks.

Classic recipe for Donskoy salad

Composition (for 5–5.25 l):

green tomatoes – 2 kg;
cucumbers – 2 kg;
sweet pepper – 1 kg;
onion – 0.5 kg;
table vinegar – 120 ml;
salt – 100 g;
sugar – 150 g;
bay leaf, peppercorns - to taste.

Hunter's winter salad with tomatoes, cabbage, carrots and spices

Vegetables are rich in vitamins and are essential for the proper functioning of the body. However, there is a vegetable that is only available for a limited time. This recipe comes to the rescue.

Ingredients:

Cabbage - 1 kg
Carrots – 6 pcs.
Onion - 7 pcs.
Cucumbers – 1 kg
Tomatoes - 4 kg;
Pepper – 1 kg
Sugar
Oil
Spices
Vinegar solution - 150 ml

Preparation:

Pre-mix vinegar, oil, spices and sugar.

Chop all ingredients, but do not mix.

Lay everything out in layers: carrots, cabbage, tomatoes, cucumber, onion and pepper.

Pour in water and sauce. Cook until tender and simmer for 15 minutes. Cool.

You can put the salad in jars and roll it up. Or serve ready-made in a dish.

How to prepare a hunting salad with meat

Products:

Chicken meat (you can take fillet, thighs or drumsticks).
Butter).
Vinegar.
Carrot.
Cabbage.
Sand sugar.
Greenery.
Cheese (Parmesan is recommended).

Cooking steps:

The meat needs to be washed and put on the stove to cook.
While it's cooking, you should do the vegetables. First they must be washed and then cut. The cabbage is finely chopped, and the carrots are grated.
Vegetables are sprinkled with sugar and sprinkled with vinegar. They need to sit to release the juice.
When the meat is completely cooked, it needs to be cooled and finely chopped across the grain. Do not be afraid of damaging the structure of the meat, since this does not matter for preparing the salad.
Sliced meat is combined with vegetables. This whole mass must be fried over a fire in butter. The mass does not fry for long, literally 5-7 minutes.

After this, the salad can be sealed in glass jars or served immediately.

Winter hunting Kuban salad

Another common version of hunting salad for the winter with a sweeter taste than in the traditional form.

Ingredients:

1 kg tomatoes
1 kg cabbage
1 kg cucumbers
1 kg pepper
400 g onion
500 g carrots
100 g sugar
Oil
150 ml vinegar
10 bay leaves

Preparation:

Chop or grate all ingredients. Do not mix.

Mix vinegar, bay leaf, spices, sugar and oil. Soak all ingredients in this mixture for 1 hour.

Then put everything in layers in a saucepan and bring to a boil. Cook for 10 minutes. Place into jars and roll up.

Winter cauliflower salad with bell pepper

Now let’s prepare an unusual cauliflower salad for the winter with bell peppers according to a special recipe.

This time we will cook in tomato brine

. The cabbage itself turns out tasty and aromatic.

Ingredients:

Cauliflower - 2 kg.
Bell pepper - 1 kg.
Tomatoes ( fleshy pink for good brine
) - 1.5 kg.
Garlic - 2 large heads.
Parsley - 200 gr.
Refined vegetable oil - 200 gr.
Salt - 2 tbsp. l.
Vinegar 9% - 100 gr.
Sugar - 4 tbsp. l.
Hot pepper ( optional
)

Preparing Ingredients

The first thing you need is to divide the cauliflower into inflorescences. It can be separated very easily with a knife.

Cauliflower inflorescences

Bell peppers need to be cleaned of stems and seeds. And also cut it into pieces so that you can then grind them in a blender.

Green bell pepper

Next, the tomatoes need to be peeled.

To do this, we make special cuts crosswise. Moreover, they need to be done from both the top and bottom sides of the tomato.

Slashes on tomatoes

Now place the tomatoes in a deep container. Pour boiling water on top. This will make it easier to remove the skin later.

Leave everything for 5 - 10 minutes

Then peel the tomatoes. Then we cut them as finely as peppers. Then we will also grind them in a blender.

Now you need to peel two heads of garlic.

The parsley needs to be finely chopped.

Cooking cabbage salad for the winter

So, we have prepared all the ingredients. Let's start the second part of preparing fresh cabbage salad for the winter.

The first thing we will do is boil the cauliflower in salted water. One level tablespoon of salt will be enough for us.

Stir a little.

When the water boils, cook the cabbage for 5 minutes

. Then drain all the water and cabbage into a colander. Leave the cabbage in it to cool.

Now let's move on to refueling.

Place the tomatoes in a blender.

We need to chop them well so that the cabbage can be cooked in this brine. Next, pour this brine into the pan. And you need to do this until all the tomatoes are twisted.

Now let's move on to the pepper. We also immerse it in a blender and grind it. We send the resulting mass to the tomatoes.

Place the garlic in a blender and chop.

We also transfer the crushed mass into a saucepan with tomatoes and peppers. We also send chopped greens here. We cut it finely with a knife.

Mix everything well and put it on the stove.

Add 200 grams of vegetable oil to the twisted mixture. Then 100 grams of 9% vinegar and 4 tablespoons of sugar. And on top 2 level tablespoons of coarse salt.

Mix everything and wait until it boils slightly

When the brine on the stove gradually begins to boil, we begin to add the cabbage. Stir and reduce heat slightly.

We need it to boil for 15 - 20 minutes

When the specified time has passed, the cabbage will be well cooked. Now it can be placed in sterilized jars. Metal lids must also be sterilized

We stack everything to the top. Then screw the lid on tightly.

As a rule, many cabbage salads are closed for the winter using a similar principle. And we do this with each jar until the whole pan is finished.

Then we turn all the jars upside down. Cover them under a fur coat until they cool completely. You can store this salad with cabbage and pepper for the winter at home in a dark place.

Before use, it is better to put the dish in the refrigerator. Because the low temperature makes the cauliflower florets crispier.

“Hunter” salad with cheese

Quite a hearty and spicy salad for the cold season, which is very budget-friendly and can be prepared for a holiday.

Ingredients:

Carrots - 1 pc.
Pickled cucumbers - 2 pcs.
Chicken fillet – 2 pcs.
Marinated mushrooms – 150 g
Hard cheese - 200 g
Mayonnaise

Preparation:

Boil the eggs hard until done. Cook vegetables and meat separately and cool. Peel vegetables and eggs.

Lay the salad on a plate in layers. The first layer of salad is sliced potatoes. Apply a layer of mayonnaise.

The next layer is chicken fillet, finely chopped with a layer of mayonnaise. Next add eggs, chopped carrots and mayonnaise. Next is the cucumber, grated on a coarse grater. After mayonnaise, mushrooms, again mayonnaise and grated cheese. The finished salad is placed in the refrigerator for 2-3 hours to soak, after which it can be served.

Delicious recipe with cabbage and cucumbers

For 5 liters of twist:

Cabbage – 2 kg
Cucumbers – 2 kg
Carrots – 0.5 kg
Onion – 0.5 kg
Hot pepper – 300 gr.
Refined oil – 250 ml
Vinegar 9% – 100 ml
Salt – 80 gr.

Wash the vegetables. Remove the peel from carrots and onions. Remove the seeds from the pepper.

We chop the cabbage into strips and knead it a little in our hands so that it releases the juice.

Pass the carrots through a Korean grater.

Cut the cucumbers into slices, onions and peppers into halves of rings.

Mix all the ingredients of the recipe in a saucepan and leave for an hour and a half. While the vegetables are infused, you need to stir them a couple of times.

We make a medium-temperature stove, place a pan on it and, after boiling begins, stirring occasionally, let it sit for half an hour.

During this time, we sterilize the jars and their iron lids. Distribute the salad over them and seal.

Turn over and cool under a blanket.

My grandfather is an avid hunter. He once told me how to prepare tomatoes and cucumbers for the winter, so that even far from home you could feel the care and warmth of your grandmother’s beloved hands. The appetizer is finger licking delicious!

“Hunter” salad from green tomatoes

All proportions can be varied to taste. You can also add any spices.

Ingredients:

Green tomatoes - 200 g
Cucumbers – 200 g
Cabbage - 300 g
Pepper - 200 g
Carrots – 100 g
Onion - 1 pc.
Garlic - 1 clove
Parsley dill
Salt
Vinegar essence
Vegetable oil

Preparation:

Finely chop or grate all ingredients.

Place everything in a saucepan.

Mix liquid ingredients with spices. Squeeze the garlic.

Chop the greens.

Cook the vegetables for 15 minutes, pour in the sauce and cook for another 10 minutes. Let cool. Mix with herbs, place in jars and cool.

Simple recipe

The main ingredient of the dish is white cabbage. It is salted together with carrots, onions, tomatoes and cucumbers. Vegetables are chopped finely, stewed in a saucepan, and then placed in jars. This method of preparation is much simpler. The jars do not need to be sterilized along with the salad.

Composition of ingredients

These products are enough for 5 liters of salad:

Components	Dosages
White cabbage	1500 g
carrot root vegetable	1000 g
Onion
cucumbers
Tomatoes
Sunflower oil	250 ml
Salt	80 g
9% vinegar	150 ml
Sugar	200 g

Step-by-step cooking process

“Hunter” salad for the winter (each housewife can change the recipe to suit her preferences) can be made like this:

The cabbage must be cleaned of damaged leaves, washed, and chopped with a shredding knife.
Next, wash the tomatoes, scald with boiling water, and remove the peel. The stalk area needs to be removed. It is recommended to chop the tomatoes into medium-sized cubes.
Cucumbers must be washed under the tap and the ends removed. The fruits should be cut into circles or half rings depending on their size.
The onion must be peeled and chopped into rings or half rings.
It is recommended to peel the carrots and cut them into strips. It is allowed to grate the vegetable on a large or salad vegetable grater.
It is recommended to place all vegetable crops in a pan and pour oil over them. The ingredients must be mixed well. The container with vegetables should be put on fire.
After the mixture boils, you need to add sugar, salt, and mix everything.
Vegetables must be simmered for 35 minutes.
When the time is up, add vinegar and simmer over low heat for another 5 minutes.
The salad should be distributed into sterile jars and closed with lids.
It is recommended to place the jars on a towel laid out on the table. To check the seal of a salad jar, you need to turn it upside down. If the lid is not closed properly, liquid from the jar will ooze through the lid. Brine stains will remain on the towel.
Once the dish has cooled, the lids should pull inward.
The jars should be stored in a cool place (cellar, refrigerator, pantry).

What can I add?

You can add sweet pepper to the dish. Spices can include black peppercorns or powder, bay leaf, cloves, fresh parsley and dill.

How to serve a dish

The product should stand in the jar for several months so that it is saturated with brine. When serving, it is recommended to place the dish in a salad bowl, sprinkle with fresh parsley and dill. It is allowed to put olives in the dish. The salad is served with mashed potatoes, meat, fish, pasta, and rice.

“Hunter” salad from canned cucumbers

A very simple winter salad that is always relevant at all times.

Ingredients:

Cucumbers – 1 kg
Onion – 2 pcs.
Dill
Spices
Vinegar
Oil

Preparation:

Cut the cucumbers into slices or as desired.

Chop the onion.

Mix everything in a saucepan. Adding dill.

Soak in vinegar and oil. Add spices Cook for 10 minutes. Let cool.

Place the dish in jars and roll up.

Cranberry chutney

This sauce goes great with any poultry dish.

To prepare a wonderful sauce for 10 servings we will need:

A quarter cup of finely chopped dried apricots;
Half a glass of sugar and raisins;
250 ml water;
3 cups natural cranberries;
Sweet and sour apple. It will need to be cleaned, seeds and films removed, finely chopped;
A spoon of lemon zest;
A quarter glass of lemon juice;
A quarter cup of candied ginger root. Also chop it finely.
Half a spoon of crushed red pepper.

Total cooking time: 50 minutes.

In a bowl, mix dried apricots, sugar, raisins and water. Place on the fire and let it boil, then reduce the heat and cook for another 5 minutes, stirring constantly. Add cranberries, apple and zest, cook for 10 minutes.

Pour in lemon juice, add ginger and pepper before removing the sauce from the stove. Let the sauce cool and you can serve it with your dishes.

Chopped winter salad "Hunter"

Thin rounds of winter root vegetables are lightly tossed with olive oil and a balsamic glaze. This is the last winter salad.

Ingredients:

1 yellow beet
1 red beet
1 black radish
1 watermelon radish
2 carrots
4 radishes
4 lettuce leaves
Olive oil
Balsamic glaze or molasses

Preparation:

Wash the beets and large radishes, but do not peel them. Cut into thin rings.

Peel the carrots and cut them equally.

Be careful with your fingers when you do this. Use a protective cover if necessary.

To assemble your salad, place a layer of dill on each of 4 small plates.

Fold the vegetables in a loose order.

Dress with olive oil and balsamic glaze. Sprinkle lightly with spices and serve.

Salad with hunting sausages and beans

Salad with hunting sausages and beans turns out very filling and tasty. For added piquancy, garlic, basil and lemon juice are added to the dish.

Cooking time – 30 minutes.

Cooking time – 25 minutes.

Number of servings – 4.

Ingredients:

Hunting sausages - 160 gr.
Sweet bell pepper - 80 gr.
Tomatoes - 200 gr.
Onion - 80 gr.
Olive oil - 50 ml.
Lemon - 20 gr.
Garlic - 2 teeth.
Basil - 5 gr.
Balsamic vinegar - 5 ml.
White beans - 200 gr.
Parsley - 20 gr.
Salt - to taste.

Cooking process:

Step 1. Wash the tomatoes under running water. We dry them with a towel. If the tomatoes are small, they can be cut in half; large tomatoes can be cut into quarters.

Step 2. Before cutting, bell peppers must be washed and removed from the stalk. Then the fruit must be cut in half and cleared of seeds. You need to chop the pepper into large pieces.

Step 3. We remove the layers of husk from the onion. Cut it into large pieces. Place all ingredients in a salad bowl and mix.

Step 4. Pour olive oil into a separate container. Wash the lemon. Cut it in half and squeeze the required amount of juice into a bowl of butter. Wash the basil. Finely chop it. Peel the garlic clove and grate it on a fine grater. Add the ingredients to the oil and juice, season with balsamic vinegar. Mix the ingredients and season the vegetables with them. Mix the mixture again.

Step 5. Cut the hunting sausages into pieces. Now we need a second clove of garlic. We also clean it and cut it into bars. Place the sausages in a preheated frying pan with olive oil. After 3-4 minutes, add garlic to the sausages. After a couple of minutes, remove the garlic from the container.

Step 6. Transfer the sausages to the salad bowl. Drain the liquid from the uncorked jar of beans and add the ingredient to the salad. Chop the washed parsley into small pieces. Place it in a container. If necessary, add salt to the salad and mix.

Bon appetit!

Report a bug

Hunter's winter salad with smoked sausage

Nutritious, bright and everyone's favorite winter salad for any occasion.

Ingredients:

Potatoes - 3 pcs.
Pickled cucumbers – 3 pcs.
Smoked sausage – 200 g
Peas - 1 can
Cheese - 200 g
Mayonnaise

Preparation:

Boil the potatoes. Cut into arbitrary slices.

Also cut the cucumbers. Cut the sausage into slices.

Grate or chop the cheese.

Mix everything with mayonnaise.

“Hunter” salad for the winter with smoked sausage and corn

This composition goes well with crispy sweet and sour pickles, which give the salad a piquant and refreshing taste. Adding eggs makes the dish more nutritious and satisfying. Mayonnaise is the link between these ingredients. The taste of the dish is completely harmonious and balanced.

Ingredients:

Smoked sausage – 250 g
Egg - 2 pcs.
Pickled cucumbers - 2 pcs.
Canned corn - 180 g
Green onions - 2 pcs.
Mayonnaise

Preparation:

Chop boiled eggs, sausage, cucumbers and onions.

Mix everything with corn and season with mayonnaise.

Cool and serve.

Quick hunting salad for the winter

Pickled cucumbers with onions are a favorite way to use up summer cucumbers and the quickest way to organize a winter snack.

Ingredients:

1 glass of water
1/3 vinegar
1/3 cup sugar
2 teaspoons salt
2 cups chopped cucumbers
1/2 cup chopped onion
Additional vegetables

Preparation:

In a small bowl, add water, vinegar, sugar and salt. Stir to combine and until the sugar and salt dissolve. Add cucumber and onion. You can add any other vegetables.

All cucumbers should be covered with brine, if you have a lot of cucumbers or are making a large batch, make more brine.

Leave the mixture in the refrigerator until you are ready to use.

If desired, cucumbers can be preserved.

Rolling up Okhotnichy lettuce without sterilization

The hot time for preparing winter rolls falls during the hot season, so not all housewives like this stage. The proposed recipe for preparing “Hunter’s” salad for the winter without sterilization will greatly facilitate and speed up the process of preparing your favorite snack.

half a kilogram of carrots;
half a kilogram of onions;
kilogram of cucumbers;
kilogram of ripe tomatoes;
two large spoons of table salt;
four large spoons of refined vegetable oil;
two large spoons of table vinegar 9%.

The process of preparing “Hunter” salad without sterilization:

Wash the cucumbers, cut off the ends of each on both sides and cut into slices about a centimeter thick.
Place in a thick-bottomed cooking vessel.
Peel the onion from dry leaves, rinse under the tap and chop into cubes, add to the cucumbers.
Wash the carrots with a brush, remove the outer skin with a vegetable peeler, grate on a grater with large holes, and add to the onions and cucumbers.
Place the container with the chopped vegetables on the lowest heat, cover with a lid, and simmer for a quarter of an hour.
Cut out the hard part of the stem of the washed tomatoes, cut them into not very thin slices, and put them in a saucepan with the rest of the ingredients for stewing.
After a quarter of an hour, pour sugar and salt into the pan, add oil and vinegar, mix well with a wooden spatula.
Bring the “Hunter” salad to a boil, put it in pre-heated clean, dry jars and roll up with scalded metal lids.
Cool the jars upside down and insulated to room temperature, take them to the cellar or place them on the balcony.

Hunter's Winter Potato Salad

This classic Russian salad recipe is very simple and you can easily vary the ingredients to suit your taste.

Ingredients:

4 medium potatoes
3 medium carrots
½ tablespoon white vinegar
4 eggs
300 g sausage
100 g pickles (cucumbers)
1 can of peas
1 teaspoon dill
4 things. green onions
1 cup mayonnaise

Preparation:

Boil vegetables and eggs.

Cut the sausage and pickles into small cubes and chop the green onions.

Cut everything into slices.

In a large bowl, combine potatoes, carrots, sausage, pickles, peas and green onions. Add mayonnaise and dill and stir until well combined.

Cover with plastic wrap and refrigerate for at least 1 hour.

“Hunter” salad with cabbage

Required amount of ingredients:

one kilogram of onions and carrots;
from one to three kilograms of tomatoes, of varying degrees of maturity;
one kilogram of cucumbers;
one and a half kilograms of late, white cabbage;
one bunch of parsley and dill or one type of greenery, as you like;
a glass of any vegetable oil, even unrefined;
one hundred and fifty milliliters of table vinegar 9%;
one and a half large spoons of table salt;
a liter of water, it is best to take boiled or filtered;
a glass of granulated sugar;
a pack of bay leaves;
ten cloves;
ten black peppercorns;
ten peas of allspice.

Preparing a universal salad:

Peel the onion, wash and chop into small cubes.
Peel the carrots and cut into thin long strips.
Wash the tomatoes, remove the hard junctions with the stalks, cut into thin slices.
Peel and remove the seeds from overripe cucumbers and cut into the same strips as carrots. If the cucumbers are young, chop them into strips without removing the peel.
Remove the top, green leaves from the cabbage head, cut it into four parts, chop it into long shavings, as for borscht or for fermentation.
Wash the greens and chop finely with a knife.
Mix all the vegetables in a suitable size container.
Wash the dishes for canning, degrease with soda, rinse well again under the tap and bake in the oven or sterilize by steam.
Place the metal lids in a bowl and pour boiling water over them.
Place the “Hunter” salad into jars, pressing the vegetable shavings firmly with the back of a large spoon.
Boil the amount of clean water specified in the recipe, add salt and granulated sugar, put bay leaves and peppercorns in the brine, add cloves.
After five minutes, add vinegar to the marinade and remove the dishes from the heat.
Fill the jars with marinade, cooled to room temperature, pour a large spoonful of vegetable oil into each container.
If you use jars with screw lids, close the salad immediately, if you use regular ones. Turnkey, just cover the jars with lids on top.
Place large pans on the stove, put linen cloth on the bottom of the sterilizers and place the containers with “Hunter” salad carefully prepared for seaming.
Fill the pans up to the hangers of the cans, turn on the heat.
Sterilize the seams for at least twenty minutes from the moment the water boils in the sterilizers. Remove the finished snack from the boiling water, in the case of regular lids, immediately roll it up and turn it over.
Screwed, sterilized canned food with salad should also be placed on the lids.
Cover the canned food warmly on all sides, and after a day put it away for storage.

Hunter's winter salad with sausage and tomatoes

This salad can create a truly bright and enjoyable dinner in the winter.

Ingredients:

3 pcs. small potatoes
200 g smoked sausage
Salad greens
1/2 yellow pepper
200 g tomato
1/2 cup Italian vinegar

Preparation:

Boil the potatoes.

Heat a nonstick skillet over medium heat and cook the smoked sausage until browned, about 6 to 9 minutes. Set aside.

Arrange the greens on a platter and cover the plate with smoked sausage, peppers, tomatoes and sliced potatoes. Pour vinegar and garnish with herbs.

Spicy cucumber salad for the winter “Hunter”

Rice vinegar, sugar and salt are the key to this quick and easy pickle.

Ingredients:

1/2 cup rice vinegar
1 tablespoon sugar
1/4 teaspoon dried crushed red pepper
3 cups red onion slices
1 cucumber
3 fresh sprigs of dill

Preparation:

Combine first 5 ingredients in a small saucepan over medium heat; boil. Remove pan from heat; let stand 20 minutes or until cooled.

Combine onion slices, cucumber slices and dill sprigs in a large plastic bag.

Add vinegar mixture. Place in the refrigerator for 1 hour.

Classic recipe

This particular snack has gained immense popularity. A little spiciness, a little sweetness, a little sourness and a lot of colors and vitamins. This is the peculiarity of this snack, which many people love so much precisely for this reason.

Required Products:

1.2 kg cabbage;
1.3 kg carrots;
1.2 kg of salad onions;
2.5 kg of ripe tomatoes;
0.8 kg of sweet pepper;
220 g sugar;
80 g salt;
220 ml oil;
180 ml vinegar;
8 g pepper.

This is exactly the kind of appetizer that has gained immense popularity
. Preparation steps:

Carrots are cut into circles and transferred to a saucepan.
Shred the cabbage into thin strips and place it on top of the carrots.
Then put onion pre-cut into half rings.
Sweet peppers, previously cleared of seeds, are also cut into half rings.
Chop the tomatoes into small pieces and place them in a saucepan.
Pour oil and vinegar into the vegetable mixture, add pepper, as well as salt and sugar, and simmer for 10 minutes.
The hot vegetable mixture is placed into jars.

The container is sterilized for 10 minutes and only then sealed.