Buckwheat with vegetables for the winter: 5 best cooking recipes, snack storage

To please yourself and your loved ones in cold weather with unusual salads and snacks, you should cook something especially tasty. Buckwheat with vegetables prepared for the winter according to various recipes is the best suited for these purposes. Such blanks are recommended to be made in small jars, each of which will be a nice addition to a family dinner.

Features of cooking buckwheat with vegetables for the winter

To make an excellent appetizer, buckwheat porridge must be cooked until half cooked. It is best to pour boiling water over buckwheat and insist in a water bath for a couple of hours. The snack will be stored for a long time if the choice of ingredients, as well as the preparation of containers, is approached with special care.

Ingredient selection rules

Buckwheat flakes or chopped groats are not suitable for this recipe, so you need to buy only pure, selected kernels.

Before cooking, the cereals are thoroughly washed and sorted.

How to properly prepare the container

Banks must be intact, without chips or cracks, lids must be free of rust and dents. The jars are washed with laundry soap or soda, and then sterilized in water, microwave, oven or steam. After that, the container should cool down. The lids boil for a few minutes.

How to cook buckwheat with vegetables at home

This dish can be a nice addition to dinner, an indispensable companion for picnics, travel or fishing.

There are many cooking options, here are just a few of them.

Classic recipe

This appetizer is especially suitable as a side dish for meat, although it can be used on its own. For 7 liters of snacks you will need:

buckwheat - 0.5 kg;
carrot - 1 kg;
pepper - 1 kg;
onion - 1 kg,
tomatoes - 3 kg;
s alt - 2 tbsp. l;
sugar - 200 gr;
6% vinegar - 100g;
vegetable oil.

Vegetables (except tomatoes) crumble, fry until yellowish with butter each on their own. They cook buckwheat. Tomatoes are twisted through a meat grinder, s alted, boiled for 5 minutes, adding vinegar and sugar.

After that, put the rest of the vegetables, boil for 40-45 minutes. Add buckwheat, bring to a boil and remove from heat. The prepared snack is laid out in containers and rolled up.

With green sprouted buckwheat

Green buckwheat is an ingredient in proper nutrition. To prepare blanks with it, cereals that have not undergone temperature treatment must first be germinated in heat until light roots appear. You will have to wait two days for sprouts, so germination must be done in advance. You will also need the following ingredients:

sprouted buckwheat - 1 tbsp;
pepper - 4 pcs;
cucumber - 5 pcs;
parsley, basil, celery stalks to taste;
s alt;
spices (pepper, dried garlic);
olive oil - 50 ml.

Vegetables are chopped into pieces, greens are finely chopped. All this is put in a bowl, sprouted cereals are added, s alted. Add spices, granulated sugar, butter. Mix thoroughly. Spread the mixture in jars, sterilize for a quarter of an hour.Banks are rolled up, wrapped, left for several hours.

With lard

This salad can completely replace dinner. It will require:

buckwheat - 250 gr;
carrot - 400 gr;
lard with lots of meat - 250 gr;
onion - 300 gr;
tomatoes - 1 kg;
vinegar - 75 ml;
sugar - 75 gr.

Sliced lard is fried for ¼ hour. Buckwheat is boiled. Onions are cut into half rings, carrots - into strips. Peeled tomatoes are cut into squares.Vegetables are added to the lard, stew for 15 minutes.

After that put buckwheat, sugar, s alt, pour in vinegar. Everything is mixed, laid out in a container, sterilized for 15 minutes, rolled up.

With eggplant and olives

This salad has an exquisite Mediterranean taste. Prepare it like this. Take:

2 tbsp. buckwheat;
2 medium zucchini;
3 or 4 eggplants;
1.5 kg tomatoes;
1 can of boneless olives;
4 tbsp olive oil;
100 gr pine nuts without shell;
80 ml 6% vinegar;
1 tbsp with a slide of s alt;
150g granulated sugar.

Tomatoes are peeled, a homogeneous mass is prepared from them, boiled over low heat. Zucchini and eggplant are cut into 23 cm in size, the onions are chopped, put it all on a baking sheet. Sprinkle with oil, put in the oven, bake for a quarter of an hour at a temperature of 220C.

Buckwheat is boiled, s alted with water, combined with vegetables and tomato. Put s alt, sugar, nuts and olives, put on fire, let it boil for 5-7 minutes, then pour in the vinegar.

The hot mass is laid out in a container, closed, sterilized for 15-20 minutes, then rolled up and covered with a towel.

With beans

This hearty salad is prepared like this.

1 kg buckwheat;
0.5 kg each of beans, onions, peppers and carrots;
2 kg tomato;
3 heads of garlic;
half a cup of sugar;
1.5 tbsp s alt;
1-2 hot pepper stuff;
250 gr vegetable oil;
70% vinegar essence - 1 tsp

Beans are washed, brought to readiness. Buckwheat is boiled. Vegetables are cut into squares. Carrots and onions are fried, laid out in a saucepan. Other vegetables, buckwheat, beans are also added there. All this is boiled for half an hour, after which pepper, vinegar, garlic are added.After 5 minutes of boiling, the salad is laid out in jars, rolled up.

Terms and conditions of storage

It is recommended to store buckwheat blanks in jars at a temperature not exceeding 20C. The cellar is considered the best storage place, but you can store salads in an apartment or on a balcony, if the appropriate conditions are created there. Some snacks are kept in the refrigerator. Shelf life - 1 year.