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What could be better than the taste of fresh vegetables in winter? To enjoy them even in cold weather, it is enough to cork the hodgepodge in jars. This is not only useful, but also very convenient. Such a preparation can be used as a dressing in soups and borscht, as an addition to any side dish, as a cold appetizer or even as a salad. Vegetable hodgepodge with mushrooms for the winter, corked in jars, is stored for no more than 1 year in a cool dark place, subject to high-quality sterilization of containers and lids. It is prepared quickly and easily, so that any housewife can do it.

Before you roll up a vegetable hodgepodge with mushrooms in jars for the winter, you must carefully prepare the container and lids. They must be sterile to avoid the development of pathogenic microorganisms that can be dangerous to the human body.

The simplest and most common sterilization method is steam cans disinfection. To do this, put a sieve on a water bath, and upside down cans on top of it. And in this way, the hot steam will process the container from the inside. The lids can simply be boiled in water. The process lasts 15-20 minutes, no less.

But remember that for canning, you need to choose only whole jars without chips and cracks, and the products are laid out in them exclusively hot. For reliability, you can pasteurize cans with ready-made products in boiling water.

Classic hodgepodge with mushrooms and carrots for the winter: a simple recipe

Required Ingredients:

1. 1 kg of raw honey mushrooms.
2. 500 g carrots.
3. 50 g tomato paste.
4. 6 sprigs of dill.
5. 30 g of salt.
6. 5 g of ground red pepper.
7. 60 ml apple cider vinegar.
8. 100 ml of sunflower oil.
9. 5 white peppercorns.

This simple vegetable hodgepodge, canned for the winter with mushrooms, is prepared in 3 stages: roasting, stewing and rolling into a container.

First, rinse and peel the vegetables, chop into thin strips.

Heat a frying pan, pour oil into it and fry the mushrooms for 10 minutes, then send the carrots to them, fry for another 20 minutes.

Then mix with tomato paste and mix thoroughly with a spatula. Simmer for 7-8 minutes, sprinkle with salt, pepper and chopped herbs.

At the end of cooking, pour in the vinegar, spreading it evenly with a spatula.

Arrange in canning jars, roll each lid, wrap with a blanket and leave to cool in a place that is not accessible to direct sunlight.

How to cook a hodgepodge with mushrooms and fresh tomatoes for the winter

Solyanka with fresh tomatoes and mushrooms is perfect for the winter as a cold snack or a second course.

To prepare it you need:

1. 1.5 kg of champignons.
2. 600 g of tomatoes.
3. 150 g onions.
4. 0.5 kg of carrots.
5. 100 ml of refined olive oil.
6. 40 g of salt.
7. 60 ml vinegar.
8. 5 sprigs of dill.
9. 4 sprigs of basil.
10. 2 g nutmeg.

Before preparing such a hodgepodge with mushrooms, canned for the winter, it is necessary to make fruit drink from the tomatoes. To do this, scald each tomato with boiling water and immerse it in cold water. After that, the skin will be well removed and all that remains is to chop the tomatoes with a blender, salt and sprinkle with spices. Then you can start basic cooking.

Wash champignons, onions and carrots, peel and cut into strips. Heat a saucepan, brush with oil and fry the onions first, then the mushrooms and carrots. Saute until barely light brown, and then pour over the cooked tomato juice, simmer in a sealed container for 20 minutes, sprinkle with herbs, sprinkle with spices and pour in vinegar. After mixing well and skimming off the foam, roll up in pre-prepared canning jars.

Winter hodgepodge recipe with salted and fresh mushrooms

To add a rich taste and light acidity to the dressing, add a little salted champignons or butter.Such a dish will appeal to all household members and will become a frequent guest on the dinner table. To prepare a hodgepodge for the winter with the addition of salted mushrooms, you will need:

1. 600 g of salted mushrooms.
2. 500 g carrots.
3. 500 g fresh champignons.
4. 1 onion.
5. 1 glass of Krasnodar sauce.
6. 100 ml of sunflower oil.
7. 5 sprigs of green basil.
8. 4 sprigs of parsley.
9. 6 sprigs of dill.
10. 4 cloves of garlic.
11. 40 g of salt.
12. 50 ml vinegar.
13. 5 g ground black pepper.

Such a hodgepodge for the winter with salted and fresh mushrooms is very simple to prepare. To do this, peel and chop fresh champignons, and salted mushrooms, dry them from brine and cut into quarters. Chop white onions and carrots into strips. Sprinkle a hot skillet with oil and brown the onions, then add both types of mushrooms and carrots, sauté for another 15-18 minutes. Then pour a glass of sauce, sprinkle with salt, pepper, chopped herbs and grated garlic. Simmer for 20 minutes without boiling, pour in vinegar, stir, then distribute over disinfected jars and close tightly with lids. Place in a dark place with room temperature (like a pantry).

Recipe for a delicious hodgepodge for the winter with fresh cucumbers and mushrooms

A very original version of this vegetable preservation is prepared using fresh cucumbers. For this version of a hodgepodge for the winter with mushrooms and fresh cucumbers, you must:

1. 1 kg of any fresh mushrooms.
2. 300 g of fresh cucumbers.
3. 1 purple onion
4. 400 g carrots.
5. 40 g tomato paste.
6. 30 g of salt.
7. 5 g of ground white pepper.
8. 70 ml of sunflower oil.
9. 50 ml of apple cider vinegar.

Thanks to this recipe for a delicious winter hodgepodge with cucumbers and mushrooms, you can easily prepare a pickle dressing. To do this, rinse the mushrooms with running water, peel and cut into slices. Place in a preheated saucepan, drizzle with oil, add half rings of onions and carrots. Saute until light golden brown. After frying for another 20 minutes, add the pasta, grated fresh cucumber, salt and pepper. Simmer for 20 minutes, stir with vinegar. Seal in prepared sterile jars, wrapped in a blanket or thick towel.

Recipe for cooking hodgepodge for the winter with porcini mushrooms and onions

Solyanka for the winter with porcini mushrooms and onions can be used as a salad or a side dish. For cooking you will need:

1. 900 g of porcini mushrooms.
2. 600 g onions.
3. 100 ml of sunflower oil.
4. 30 g of salt.
5. 3 pieces of bay leaves.
6. 300 g fresh celery.
7. 3 g ground black pepper.
8. 4 sprigs of dill.
9. 7 sprigs of green onions.
10. 3 cloves of garlic.
11. 50 ml vinegar.
12. 20 grams of ginger root.

The recipe for this winter hodgepodge with porcini mushrooms and onions is very simple. First, rinse and clean the mushroom caps, chop into wedges. Cut the onion into half rings and put in a hot pan, sprinkle with oil, sauté for 10 minutes and then add the mushrooms. Simmer for 15 minutes under a closed lid, add finely grated ginger root, chopped celery, salt, pepper, bay leaf and chopped herbs. Cook for at least 15-18 minutes. After that, do not forget to pour in the vinegar. Stir and preserve in disinfected jars, wrap with a thick cloth and put in a place with room temperature.

How to roll up a hodgepodge with fresh mushrooms and eggplants for the winter

Solyanka with the addition of fresh mushrooms and eggplants, prepared for the winter, will help out the hostess in case of an unexpected arrival of guests. For cooking, you need the following ingredients:

1. 1 kg of mushrooms.
2. 800 g eggplant.
3. 1 onion.
4. 200 g sweet bell pepper.
5. 100 ml of sunflower oil.
6. 2 allspice peas.
7. 2 tbsp. tablespoons of table salt.
8. 3 g ground black pepper.
9. 300 ml glass of tomato juice.
10. 5 sprigs of basil.
11. 50 ml of apple cider vinegar.

Such a homemade canned hodgepodge with mushrooms and eggplants for the winter will be an excellent cold snack. Start cooking by processing vegetables.Peel the mushrooms, onions, eggplants and peppers and chop in medium strips. Preheat the pan, pouring the oil, fry all the vegetables one by one until tender. Place them in a thick-walled saucepan. After they are ready, pour over the juice, salt and pepper, sprinkle with herbs and stir with a wooden spatula. Simmer for half an hour without boiling. A few minutes before the end of cooking, pour in the vinegar and stir. Now all that remains is to put it in a sterile container and roll it up. After that, wrap the jars with a warm blanket and put them in a dark, ventilated room.

Solyanka for the winter, cooked with dried mushrooms

Solyanka for the winter, cooked with dried mushrooms, has a very rich mushroom taste and aroma. For cooking, you need the following ingredients:

1. 500 g dry mushrooms.
2. 2 pieces of onions.
3. 2 carrots.
4. 100 ml of sunflower oil.
5. 30 g of salt.
6. 3 g ground black pepper.
7. 3 sprigs of dill.
8. 4 sprigs of parsley.
9. 60 ml vinegar.

Before preparing a canned hodgepodge with dry mushrooms for the winter, you must prepare a dry ingredient by soaking it in cold water for 2 hours. After cooking for 1-1.5 hours in salted water, remove with a slotted spoon on a dish or plate, let cool. Then dry with a paper towel, cut into strips and sauté in oil for 20-25 minutes, after 10-12 minutes add thin half rings of onions and carrots. Season with salt and pepper, sprinkle with chopped herbs and pour over with vinegar. Fry for another 5 minutes, and then cork in disinfected jars, wrap with a thick towel and put upside down in a dark place.

How to make a hodgepodge with mushrooms and salad beans for the winter

A very hearty version of a hodgepodge with mushrooms and salad beans is suitable for the winter as a vegetable dressing or salad.

For cooking you need:

1. 1 kg of oyster mushrooms.
2. 500 g white beans.
3. 1 onion.
4. 300 g carrots.
5. 30 g of salt.
6. 300 ml of hot tomato sauce.
7. 10 basil leaves.
8. 4 sprigs of dill.
9. 3 g ground black pepper.
10. 70 ml of refined sunflower oil.
11. 50 ml of apple cider vinegar.

Before making such a canned hodgepodge with mushrooms for the winter, you need to boil the salad beans. To do this, soak it in cold water for 3-4 hours. After it swells and increases in size by 2-3 times, boil until half cooked in salted water.

Now you can start the actual cooking. Cut the oyster mushrooms into 4-6 pieces, depending on the size. Fry in oil under a closed lid for 10 minutes, add half rings of onions and carrots and sauté for another 16-17 minutes. Then pour over the sauce, add a little boiled beans, salt, pepper and chopped herbs. Simmer for half an hour, pour in the vinegar a few minutes before the end of cooking. It remains only to distribute in sterile jars and close with lids. Cool in a ventilated area out of direct sunlight.

How to make a hodgepodge with bell pepper, mushrooms and beets for the winter

A delicious hodgepodge with bell peppers, mushrooms and beets is useful for the winter for making borscht. Required products:

1. 1 kg of mushrooms.
2. 400 g bell pepper.
3. 500 g of beets.
4. 1 white onion.
5. 100 ml of olive or sunflower oil.
6. 15 basil leaves.
7. 5 sprigs of parsley.
8. 40 g of salt.
9. 20 g sugar.
10. 200 ml of spicy tomato juice.
11. 3 g ground black pepper.
12. 80 ml vinegar.

Before making a hodgepodge with mushrooms, pepper and tomato juice for the winter, you need to prepare beetroot dressing. To do this, peel the beets and grate on a medium grater or chop with thin strips, sauté in oil with the addition of salt, sugar and vinegar for at least a quarter of an hour, then fill with fruit drink and bring to a boil, removing the foam.

Chop the champignons, peppers, onions into strips and fry in a thick-walled frying pan with oil until light golden brown for about 20 minutes. Then fill in the previously cooked beetroot dressing and simmer for 20-25 minutes over low heat.At the end, sprinkle with herbs and pepper, mix and seal in portions in a prepared container. Turn it upside down and wrap it up with a thick cloth.

Recipe for cabbage hodgepodge for the winter with mushrooms and tomato sauce

The recipe for a very tasty cabbage hodgepodge for the winter with mushrooms will take pride of place in the cookbook of any housewife. After all, cooking is simple, short-lived and cheap. For cooking you need:

1. 800 g of mushrooms.
2. 1 kg of white cabbage.
3. 1 white onion.
4. 1 carrot.
5. 300 ml tomato sauce.
6. 5 sprigs of basil.
7. 4 sprigs of parsley.
8. 30 g of salt.
9. 3 g ground black pepper.
10. 70 ml of sunflower oil.
11. 70 ml vinegar.
12. 3 pieces of allspice.

Such a cabbage hodgepodge with mushrooms, prepared for the winter according to the recipe below, will be an excellent side dish for any dish. To begin with, finely chop the cabbage, cut the onion and carrot into strips. Mix all this with your hand and salt, in the process wrinkle a little for better cabbage juice release. Chop the mushrooms into strips and fry in oil for at least a quarter of an hour, then add the mixture of vegetables and simmer for 30 minutes. Pour in tomato sauce with vinegar, add pepper, herbs and cook with the lid closed for another 10 minutes. While the dish has not cooled down, put it in pre-sterile jars, close tightly with lids.

Recipe for harvesting vegetable hodgepodge with pickled mushrooms for the winter

In the recipes for preparing the preparation of vegetable hodgepodge with mushrooms, canned for the winter, pickled components are very often used. And this is really an original solution, because the taste is completely different. Required ingredients for cooking:

1. 1 kg of pickled mushrooms.
2. 400 g of purple onions.
3. 300 g carrots.
4. 70 ml of refined vegetable oil.
5. 40 ml of apple cider vinegar.
6. 3 sprigs of green onions.
7. 35 g table salt.
8. 300 g of red ripe tomatoes.
9. dry lemongrass on the tip of a knife.
10. 3 g freshly ground black pepper.

To prepare a hodgepodge with pickled mushrooms and for the winter, chop the onion and carrots into small strips. Place in a hot skillet, drizzle with oil and cook for 10 minutes. Then remove the mushrooms from the brine, dry with a napkin and cut into slices. Fry with vegetables for at least 15 minutes. Cut the tomatoes into cubes and send them to simmer in a skillet under a closed lid. Simmer in low heat for 15-18 minutes, salt, add herbs, vinegar and spices. Stir well with a wooden spatula and place in canning jars. Close tightly with sterile lids and place in a cool, dark place to cool.

Option for rolling a hodgepodge with mushrooms for the winter without vinegar

An interesting option for preserving vegetable hodgepodge with mushrooms and cabbage for the winter without vinegar - it is prepared simply and perfectly stored throughout the season. To prepare according to the recipe you will need:

1. 700 g of raw honey mushrooms.
2. 400 g raw butter
3. 500 g of white cabbage.
4. 300 g of white onions.
5. 200 g of pickled cucumbers.
6. 1 liter of tomato juice with pulp.
7. 100 ml of refined sunflower oil.
8. 1 gram of cloves.
9. 40 g table salt.
10. 2 g of ground red pepper.
11. 6 g dry basil.

Such rolling of a hodgepodge with mushrooms and cabbage for the winter for reliability can be re-sterilized, i.e. pasteurization of already filled cans in boiling water. But first, rinse and peel the mushrooms, chop them into thin strips. Heat oil in a heavy-bottomed saucepan and add mushroom straws. As soon as all the moisture comes out of them (liquid forms at the bottom), add thin half rings of onions and fry for 17-20 minutes. In the meantime, chop the cabbage as thin as possible and cut the cucumbers into strips. Put in the finished sautéing and simmer in low heat for 15 minutes, then pour over the juice, add salt, spices and simmer for 30-40 minutes without boiling. At the end of cooking, the dish will acquire a thicker consistency due to the softening of the vegetables. It remains only to cork everything in the heat of the heat into a prepared container. Then turn the lid down and wrap it with a blanket.

Solyanka with mushrooms and celery for the winter without sterilization: a step-by-step recipe

It is quite possible to cook a hodgepodge with mushrooms and tomato sauce for the winter without sterilization. It is very simple and convenient - it is enough to wash the cans of soda well, put them wet in the oven upside down and set the temperature to 110-120 degrees. It will take 15-20 minutes to disinfect them, after which feel free to add hot food and roll up the lids. But remember that you should not take out hot containers right away: just turn off the oven after the specified time has elapsed, and let them cool down smoothly. The glass may crack at a sharp temperature drop. And for the preparation of the hodgepodge itself you will need:

1. 1 kg of mushrooms.
2. 500 ml of Krasnodar tomato sauce.
3. 300 g of onions.
4. 300 g fresh celery.
5. 200 g of sweet red pepper.
6. 40 g table salt.
7. 100 ml of sunflower oil.
8. 2 grams of cloves.
9. 1 g chili pepper.
10. 50 ml of apple cider vinegar.

Thanks to a detailed step-by-step recipe for a hodgepodge with mushrooms and Krasnodar sauce for the winter, every housewife, even a novice, will be able to prepare such a canning. First of all, rinse and peel the mushrooms, cut into thin strips and place in a greased frying pan. Chop the onion into thin rings, and the pepper and celery into strips. Cook for 15 minutes, until the mushrooms are full of water, and add the remaining vegetables. Saute until barely golden brown and crispy, and then pour over the sauce, salt, add spices. Simmer for 30-40 minutes, pour in vinegar, stir with a wooden or plastic spatula and roll up, spreading over warm jars.

Vegetable hodgepodge for the winter with salted mushrooms and cabbage: a recipe with a video

The recipe for vegetable hodgepodge for the winter using salted mushrooms will be loved by households for its rich taste, mushroom aroma and light sourness. For cooking you need:

1. 1 kg of any salted mushrooms.
2. 400 g of onions.
3. 500 g of white cabbage.
4. 1 cup vegetable oil.
5. 2 tbsp. tablespoons of tomato paste.
6. 0.5 cups of drinking water.
7. 4 pieces of allspice.
8. 2 black peppercorns.
9. 35 g of salt.
10. 5 tbsp. tablespoons of apple cider vinegar.
11. 5 g dry basil.
12. 3 cloves of garlic.

First, place the mushrooms in a sieve or colander to remove excess brine. Finely chop the onion and cabbage into strips and simmer in a thick-walled skillet or saucepan in oil over low heat for 20 minutes. Then pour tomato paste with diluted water, pour mushroom slices, salt, spices and simmer in a sealed container for 40 minutes. At the end, add the garlic and vinegar grated on a fine grater, mix and place in sterile jars, then roll them up tightly with lids.

To facilitate the process of making a hodgepodge with mushrooms and tomatoes for the winter, watch the detailed recipe on the video, which tells you about each stage.