A delicious winter tomato salad. Delicious red tomato salads for the winter: the best recipes

If you have your own personal plot, then you are probably familiar with a rich harvest of tomatoes. Every summer resident sooner or later faces the question of where to put everything picked tomatoes?! What's left after summer salads and tastings in fresh, you can use it for delicious winter preparations. Salted tomatoes, salads and marinades made from them are always in great demand on the table. Especially during periods of acute lack of vitamins and sunshine.

In order to last as long as possible and turn out very tasty, you need to follow recipes with prescribed proportions and combinations. There are several secrets successful conservation these vegetables. Right now we will prepare delicious tomato salads for the winter and reveal the most necessary steps for preparing them.

1. Tomato salad with bell pepper for the winter - Finger licking good

A very tasty and easy-to-prepare winter preparation made from tomatoes and sweet peppers will become great addition for winter meals. This sunny jar will lift your spirits and charge you with summer energy even on the gloomiest day.

Ingredients:

• one and a half kilograms of elastic tomatoes;
• 1 onion;
• 1 sweet pepper;
• 50 ml vegetable oil;
• 1 small bouquet of dill;
• 2 tablespoons granulated sugar;
• 1 full tablespoon of coarse salt;
• 20 grams of nine percent vinegar.

All ingredients are available, especially during the harvest season.

Cooking steps:

Let's start, as expected, with washing the vegetables and peeling them. You need to carefully cut out the crust from the tail of the tomato. Clean the inside of the peppers. Peel the onion.

1.Cut the tomatoes into neat slices. If your fruits are small, you can cut them into 4-6 pieces. Larger tomatoes can be cut more generously. The main thing is that the slices are neat, beautiful and easily fit into the mouth.

2. Cut the onion into half rings or quarter circles. It is better to use the red sweet variety for this.

4. Also cut the pepper pulp into neat pieces or strips.

5. Chop the dill as much as possible using a knife.

6. Place all the vegetables in a non-metallic, enamel or plastic bowl and season with the remaining ingredients. Mix everything thoroughly with two spatulas. Cover with a lid or flat dish and leave directly on the table for 1 hour to infuse.

While the tomatoes are saturated with pickling juice, prepare jars for laying out the salad. They need to be washed with a soda solution and sterilized in the oven (microwave or steam). The lids for them must be boiled for 10-15 minutes over medium heat.

7. Now the vegetables have been isolated flavored juice and changed a little in appearance. First, you need to evenly distribute the vegetables among the jars, and then fill them equally with brine. Cover with lids.

8. Place all the cans in the pan and pour water so that its level reaches the “shoulders” of the cans. Place on the stove and boil for 20 minutes from the moment of boiling. Remove the jars from the pan and immediately roll up. Be careful, the jars are very hot.

9. Carefully remove the jars from the pan onto a flat surface, upside down. At night they need to be wrapped in a warm blanket. And in the morning you can put them away for storage.

What I love about this recipe is the speed of preparation and its rich taste. There is no need to deal with hot brine, multiple boiling and cooking. Everything is very simple and incredibly tasty.

Happy preparations!

2. Winter salad without cooking “Ogonyok”, with horseradish and tomatoes

The famous and beloved Ogonyok, or, simply, “ Shitty snack"We'll cook it right now. It also does not need to be boiled, which is why it will preserve large quantity vitamins, flavor and crunch. How delicious can it be to eat such a snack with black bread, or use it as a sauce for pasta?! My mouth waters at the mere mention. Try making this recipe with us.

Ingredients:

• 3 kilograms of tomatoes (you can use any);
• a glass of peeled garlic;
• 1 pod of hot pepper;
• 1 horseradish root;
• a full glass of granulated sugar;
• 3 full tablespoons of coarse salt;
• a glass of 9% vinegar.

Cooking steps:

This appetizer can only be described as “it couldn’t be simpler.” A method of preparation without cooking, all ingredients are crushed in one way, everything is mixed and sterilized directly in the jars. In addition, despite the simplicity of cooking, Ogonyok turns out to be a real delight! Try it yourself!

1.Pass all products through a meat grinder. Place all other ingredients into a bowl with the mixture and mix vigorously.

To make the mixture as thick as possible, first cut the tomatoes into pieces and let them sit for a couple of hours. During this time they will release excess moisture. Such pieces need to be twisted through a meat grinder. Thus, the tomato mass will not be too liquid.

2. Cover with a lid and leave for 4-5 hours right in the kitchen.

3. Then you need to pour the horseradish into pre-prepared jars. Since this dish does not undergo preliminary heat treatment, before entering the container, the jars must be thoroughly washed and sterilized. Cover with lids.

4. Sterilize jars of salad in a large heat-resistant container for about half an hour after boiling. After taking the jars out of the water, immediately roll them up and carefully place them on a flat surface, turning them over onto the lids. After just 8 hours you can transfer them to a permanent storage location.

If you are not preparing the dish for the winter, or you have some salad left that did not go into the jars, then you can eat it immediately after steeping. Boil in a container in this case, no need. Just chill and enjoy your favorite snack!

Bon appetit!

3. Vegetable salad with tomatoes for the winter

I propose to prepare a very tasty salad for the winter from zucchini, tomatoes and sweet peppers. Such a treat flies off the table into in a matter of minutes. It’s very easy to prepare; the approximate cooking time is no more than an hour.

Ingredients:

• one and a half kilograms of zucchini, sweet pepper and tomato;
• half a glass of sugar;
• 1 head of garlic;
• a tablespoon of salt (maybe with a slide - to taste);
• a tablespoon of vinegar;
• a tablespoon of sunflower oil.

Cooking steps:

Zucchini needs to be peeled and seeds removed, especially if they are not young. Clean the pepper from the tail and insides. Cut off the skin from the stem of the tomato.

1.Cut the zucchini into small pieces.

2. Do the same with tomatoes.

3. The juicy walls of the pepper also need to be cut into small cubes.

4. Place the tomato pieces in a large saucepan, add granulated sugar, salt and turn on the heat. After boiling, cook them for about 10 minutes. During this time they will release a lot of juice.

5. Then you need to add pepper and zucchini to the cooking. As soon as the contents boil, you need to boil it for another half hour. After this, pour in the oil and continue in the same spirit for another 10 minutes. Now it's garlic's turn. It needs to be rubbed through a press. After garlic you need to cook the salad for 5 minutes. The final step will be vinegar. Add it 2 minutes before turning off the heat. Immediately cover with a lid for the remaining couple of minutes of cooking to prevent it from evaporating.

6. While the salad is still hot, you need to start bottling it into jars. Pour the mixture up to the neck and close the lids very tightly. Then, immediately turn the hot jars over and cover with a warm cloth.

A delicious salad for the winter is ready. This salad can also be prepared for immediate consumption, not for the winter. There is no need to add vinegar for this. Just cool it down and start tasting.

Let your jars last as long as you need them!

4. Secrets of ideal winter preparations from tomatoes

In order for your culinary creations to last longer and be very tasty, you need to follow several rules. All of them are simple, but following them guarantees an ideal result. I learned about them, as they say, from word of mouth - from my mother, grandmother, neighbor, and so on. The main thing is that they all really work. Now I will introduce you to some rules on the way to long-term and delicious snack from tomato.

1. If you plan to prepare a salad with whole or coarsely chopped tomatoes, then it is better to choose slightly unripe, elastic fruits. They keep their shape better and do not deteriorate for a long time. If you finely chop vegetables, for example, when making horseradish, the tomatoes may be overripe. The main thing is that they show no signs of damage or rot.

2. For any type of preparation, including tomato salads, it is better to use coarse salt. Any other salt, with additives or fine, can cause rapid spoilage and explosion of cans.

3. Experienced hostesses They know that if you add a little mustard seeds to the canned food, the shelf life increases. The same effect can be achieved by adding a tablespoon of vodka to a three-liter jar.

4. A very important stage in any type of preparation is the mandatory sterilization of jars. This is especially necessary when the product is poured into jars without pre-cooking. There are some people who process jars with steam, over a saucepan or in a double boiler. It is very convenient to do this in the oven or microwave. Seaming lids also need to be boiled or simply doused with boiling water.

5. And the most important point in any culinary movement is a great desire and love for your work. By putting a piece of your soul into each jar along with bright pieces of summer, you will get an excellent result!

I wish you success!

5. Video - “Assorted” salad of cucumbers and tomatoes for the winter

Tomato is one of our favorite vegetables, consumed in any form. Due to the high content of various vitamins and organic acids, they help maintain health, strengthen the immune system, and improve emotional well-being.

Tomatoes can be eaten all year round and without restrictions. In the summer from the bush, in the winter it’s nice to enjoy pickled tomatoes cooked with my own hands.

This material contains a selection of the most available recipes salads for the winter, where the main role is given to Senor Tomato, and other vegetables and spices act as extras.

Delicious tomato salad for the winter - step-by-step recipe with photos

Constant consumption of tomatoes, regardless of what form, has a positive effect on well-being and mood. Tomatoes for winter salad can not only be bought at the market or in stores, but you can also grow them yourself. Then you can enjoy this juicy and tasty product at any time and make preparations for the winter. Let's consider simple recipe preparing a salad of chopped tomatoes in marinade.

A simple tomato salad will always help out in difficult times when guests unexpectedly arrive. Not only are the tomatoes eaten, but the entire brine is also drunk.

Cooking time: 1 hour 20 minutes

Quantity: 3 servings

Ingredients

• Ripe tomatoes: 3-3.5 kg
• Water: 1.5 l
• sugar: 7 tbsp. l.
• Salt: 2 tbsp. l.
• Vegetable oil: 9 tbsp. l.
• Garlic: 1 head
• Bow: 1 pc.
• Lemon acid: 1 tsp.
• Black peppercorns:
• Fresh dill:

Cooking instructions

How to prepare green tomato salad for the winter

Another problem that many housewives face is the inability to get tomatoes to be completely ripe. In addition, very often gardeners try to save the harvest by picking the fruits when they are green.

Some of them can sit and ripen in a dark room, but if there are a lot of vegetables and there is a threat of rotting, then it is better to process them by preparing a delicious recipe using green tomatoes.

Ingredients:

• Green tomatoes – 1.5 kg.
• Onions – 0.7 kg.
• Carrots – 0.7 kg.
• Bell pepper (sweet) – 3 pcs.
• Vinegar – 150 ml 9%.
• Sugar – 150 gr.
• Salt – 50 gr.
• Vegetable oil – 150 ml.

As you can see from the list of products, nothing exotic or super expensive is needed to prepare this salad. Almost all vegetables can be grown in your own garden (including bell pepper, if there is a greenhouse).

Algorithm of actions:

1. The cooking process begins with vegetables; as always, peel them. Then rinse very carefully so that not even the smallest grains of sand remain, because they can be clearly felt when tasting the salad later.
2. The next step is slicing; each vegetable in this recipe uses its own method. Cut green tomatoes into 2-4 parts depending on the size of the fruit. Place in a large container where all vegetables will be free.
3. Traditionally, cut the onion into thin rings, separating them. Place in the same container where the tomatoes are placed.
4. Next in line are sweet bell peppers, cut them into thin long strips and add to the tomatoes and onions.
5. Last in line is carrots, since they take the longest to cook among vegetables, you need to cut them as thin as possible; it’s even better to use a grater with large holes.
6. Now the vegetables need to be salted according to the norm. Press lightly. Leave for 3-4 hours so that they release the so-called juice or marinade (although in literally the resulting liquid cannot be considered either juice or marinade).
7. Now you need to move on to the final stage. Drain the “juice”, add vegetable oil and granulated sugar to it. Mix well. Boil.
8. Pour over vegetables. Simmer for half an hour.
9. 20-25 minutes after the start of stewing, add vinegar (if you add it immediately, it will evaporate during the stewing process).
10. The final point is to place the salad in sterilized glass containers. Seal with the same sterilized lids (tin).
11. Wrap in a warm blanket for additional sterilization.

So the green tomatoes came in handy, the salad is very tasty both on its own and as a side dish for meat or fish. The video recipe suggests preparing a green tomato salad that does not need to be cooked at all. True, such a preparation should be stored strictly in the refrigerator or basement.

Recipe for tomato and cucumber salad - preparing for the winter

Experienced gardeners know that cucumbers and tomatoes appear in the garden almost simultaneously. And this is not without reason, this is a signal that they are good not only on their own when salted or pickled, but can make a great duet in a salad. The following recipe contains various vegetables, but tomatoes still play the role of the first violin.

Ingredients:

• Fresh tomatoes – 5 kg.
• Fresh cucumbers – 1 kg.
• Water – 1 l.
• Bay leaf.
• Allspice (peas).
• Hot pepper (peas)
• Sugar – 4 tbsp. l.
• Salt – 2 tbsp. l.
• Vinegar 9% – 4 tsp.

Algorithm of actions:

1. Wash the cucumbers and tomatoes thoroughly so that not a grain of sand remains.
2. Cut the stem of tomatoes, cut into 2-4 parts, if large fruits - into 6-8 parts.
3. Trim the tails of the cucumbers and cut the fruits into circles.
4. Pour the water into a container, add salt, then sugar, stir until dissolved.
5. Drain the juice formed from the tomatoes here. Boil.
6. Sterilize jars in advance. Place tomatoes and cucumbers in them in layers; naturally, the layers of tomatoes should be thicker. Fill the jars with vegetables up to the shoulders.
7. Pour vinegar into the boiled marinade and bring to a boil again. Pour over vegetables.
8. Now jars of salad must undergo a sterilization stage. Place a cloth in the bottom of a large bowl. Place cans on it. Pour in warm, no cold water. Sterilize half-liter jars for at least 10-15 minutes.
9. During this time, sterilize the tin lids. Cork. Turn over and wrap in a warm blanket.

Hide in a cool place and store there. Get it on major holidays, although real housewives know that when such a salad is served on the table, it is already a holiday, despite the gray days and the silent calendar.

Preparing tomato and cabbage salad for the winter

Tomatoes are very “friendly” vegetables; in winter salads they get along well with various vegetables from the garden - cucumbers and peppers, onions and carrots. Another good combination you can create with your own hands is a salad of tomatoes and fresh cabbage, or even better, add other vegetables to it.

Another feature of the following recipe is that you can do without sterilization, a process that many novice cooks are uncomfortable with. Yes and experienced housewives they will be happy to do without it, saving effort and time and knowing that the taste will be excellent anyway.

Ingredients:

• Tomatoes – 1kg.
• Fresh cabbage – 1.5 kg.
• Carrots – 3-4 pcs. medium size.
• Sweet bell pepper – 1 kg.
• Onions – 0.5 kg.
• Vegetable oil – 100 ml.
• Vinegar 9% – 100 ml.
• Sugar – 4 tbsp. l.
• Salt – 3 tbsp. l.

Algorithm of actions:

1. You will have to tinker with preparing vegetables for stewing, but then the process will require minimal costs. Wash and chop the vegetables.
2. For cabbage, use a mechanical shredder or food processor. With its help, it is good to chop carrots - a grater with large holes.
3. But it is better to cut peppers, tomatoes and onions with a knife. Peppers - in thin strips, onions - in half rings.
4. Cut the tomatoes into several parts, cutting out the stem.
5. Place the vegetables in a large container, add salt, sugar, oil and vinegar. Mix gently, but do not crush. Leave for an hour, during which time they will release “juice”.
6. Place the pan on the fire, bring to a boil over low heat, stirring constantly. Simmer for half an hour.
7. Wash glass jars with soda, put in the oven and warm up well. Tin lids sterilize in boiling water.
8. Ready salad When hot, pack into containers. Seal immediately. For additional sterilization, wrap it up overnight.

In the morning, hide it in a cold place and wait for it to be cold one day. winter evening you can open a jar of bright, tasty salad, reminiscent of hot summer.

Recipe for salad with tomatoes and carrots for the winter

Sometimes you can hear the opinion that a salad for the winter should not contain many different vegetables, then the taste of each of the ingredients will be more pronounced. Next recipe suggests using carrots and tomatoes, and the tomatoes will be both fresh and in the form of tomato juice.

Ingredients:

• Tomatoes – 1 kg.
• Tomato juice – 1 l.
• Carrots – 3 pcs. big size.
• Vegetable oil – 100 ml.
• Onions – 2 pcs.
• Greens (celery, dill and parsley).
• Salt – 0.5 tbsp. l.
• Sugar – 1 tbsp. l.
• Hot pepper peas.

Algorithm of actions:

1. Traditionally, preparing this salad begins with washing, peeling and chopping vegetables.
2. Cut the carrots into very thin circles and fry in vegetable oil.
3. Cut the onion into thin half rings, also fry in oil, but in a different frying pan.
4. Add salt, sugar, pepper to tomato juice, bring to a boil, then strain.
5. Cut the tomatoes into pieces.
6. Place in sterilized containers in layers - tomatoes, fried carrots, fried onions, greens. Repeat until the jar is filled up to the shoulders.
7. Top up tomato juice mixed with vegetable oil.
8. Sterilize jars for 15 minutes.

This salad contains not only good vegetables, but also a marinade that can be used to prepare borscht or sauces.

Tomato, onion, pepper salad - a spicy preparation for the winter

Tomatoes are very good in the form of canned salads for the winter, when they are combined with, for example, spicy onion and spicy bell pepper. So delicious that you can eat it simply with bread, without requiring meat or side dishes.

Ingredients:

• Tomatoes – 10 pcs.
• Sweet pepper – 10 pcs.
• Onions – 5 pcs.
• Carrots – 5 pcs. medium size.
• Salt – 0.5 tbsp. l.
• Sugar – 1 tbsp. l.
• Vinegar – 15 ml for each half-liter jar.
• Vegetable oil - 35 ml for each half-liter jar.

Algorithm of actions:

1. Salad containers must first be sterilized.
2. Wash the vegetables with special diligence and chop. Pepper - into strips, chop carrots using a food processor - using a grater with large holes. Onions in half rings, tomatoes in slices.
3. Place the vegetables in a large saucepan and finally stir, adding salt and sugar. Leave it for a while.
4. Pour vinegar into the bottom of the jar and vegetable oil according to the norm. Fill with chopped lettuce. Squeeze it a little and top it up vegetable juice from the pan.
5. Sterilize for 10 minutes. Then seal it and hide it under a warm blanket.

This delicious savory appetizer will soon be a dinner party favorite, no doubt about it!

Tomato salad for the winter without sterilization - a quick recipe

One of the most simple salads- a magnificent trio - tomatoes, cucumbers and onions, easy to wash, no need to bother with cleaning for a long time, no sterilization required.

Conservation is one of the most ancient and effective ways preserve the tomato harvest for the whole year. And how nice it is to open a jar in the cold and voila - a “piece of summer” on the table. Do you want something new? Write down ways to prepare a delicious tomato salad for the winter: with eggplant, zucchini, beans, rice, mushrooms, fish, in jelly, and also “Finger-licking good” and “Mother-in-law’s tongue.”

Very easy to prepare

And you can serve winter tomato salads for any occasion and even without it; they go well with almost any dish:

• with fried, boiled, baked meat;
• fish;
• fresh vegetables;
• cereals;
• pasta;
• potatoes in any form.

They are also great as a stand-alone snack. But don't lean too hard on canned food, you need to take into account the state of your own health, because everything is good in moderation.

Benefits and harms

Fresh tomatoes - useful product with a rich composition. But is at least some of the “benefits” preserved after heat treatment? There remains, and quite a lot. And this is why canned tomatoes are useful.

• Lycopene. It is a powerful antioxidant and cancer fighter. And the tomato is one of the most generous “suppliers” of this substance, because we “don’t know how to synthesize it” on our own. Eating tomatoes is especially valuable for men - lycopene reduces the risk of developing prostate tumors.
• Vitamin C. Provides elasticity of blood vessels, fights free radicals, supports the immune system, and prevents the formation of cholesterol plaques. It disintegrates during prolonged heat treatment, so choose salad recipes with the shortest cooking time.
• Phenylalanine. Prevents the breakdown of joy hormones - endorphins. Helps you feel happier and more satisfied with life.
• Serotonin. Another “source” of joy and good mood. It also improves memory, appetite, and affects sexual desire.
• Thiamine. Required for normal operation nervous system, helps fight stress, is part of sedatives and sleeping pills.
• Acids. Improve digestion and increase appetite.

But there are also disadvantages. Preservation involves adding large quantity salt, which retains fluid in the body, and vinegar, which is a strong irritant to the gastric mucosa. Therefore, people with the following diseases should be careful about winter preparations:

• hypertension;
• cardiovascular diseases;
• urolithiasis disease;
• pyelonephritis;
• increased acidity of gastric juice;
• pancreatitis;
• peptic ulcer;
• gestosis in pregnant women.

Many recipes contain large quantities of sugar, and it - potential danger for people with diabetes mellitus and obesity.

Amazing fact: heat treatment only increases the concentration of lycopene in the product. That is, homemade tomato paste contains twice as much of this substance as fresh vegetables.

14 recipes for tomato salads for the winter

Our ancestors came up with hundreds of canned tomato salads - we just have to choose and enjoy the result. Almost any tomatoes can be used: red, brown, green, hard and overripe, sweet and sour - each has its own recipe. And you can adjust each of them taking into account your own taste preferences.

With sweet pepper

Peculiarities. Tomato and pepper salad for the winter is a classic of the genre. They were prepared in every Soviet family; everyone remembers its taste from childhood. This one is prepared quickly and unpretentiously.

What's in it:

• ripe tomatoes - 3 kg;
• sweet pepper - 1 kg;
• carrots - 1 kg;
• onion - 1 kg;
• sugar - 300 g;
• salt - 80-90 g;
• sunflower oil - 300 ml;
• vinegar 9% - 100 ml;
• black pepper - to taste.

How to cook

1. Cut the peppers into half rings up to 1 cm thick.
2. Tomatoes - into slices, and then slices - in half.
3. Carrots - in sticks.
4. Onion - in half rings.
5. Place everything in a saucepan.
6. Add salt.
7. Leave for 12 hours.
8. Now add sugar, vinegar, pepper and oil.
9. Simmer for 40 minutes.
10. Place into jars and seal.
11. Turn it over.
12. Cover with a blanket.
13. After a day, transfer the salad for storage.

If you don’t have time to pre-salt for 12 hours, you can simplify the recipe. Immediately mix all ingredients except vinegar and simmer for 40 minutes. Pour in the vinegar, stir and immediately place the salad in sterile jars. There is no need to additionally sterilize the dish.

With eggplants

Peculiarities. Quick option salad for the winter - from tomatoes and eggplants. The largest concentration of “benefits” is in the eggplant peel and immediately under it. Therefore, try to remove the skin in as thin a layer as possible.

What's in it:

• ripe tomatoes - 2 kg;
• eggplants - 2 kg;
• sweet pepper - 2 kg;
• onion - 2 kg;
• carrots - 2 kg;
• favorite greens - 100 g;
• sunflower oil - 200 ml;
• salt - 100 g;
• sugar - 100 g.

How to cook

1. Pour the oil into the pan.
2. Chop the onions and carrots.
3. Fry.
4. Peel and cut the eggplants.
5. Add to already fried vegetables.
6. Pour over the tomatoes hot water, remove the skin and chop it too.
7. Add them to a common pan.
8. Chop the greens and add them there.
9. Now it's time for sugar and salt.
10. Simmer for 40-50 minutes.
11. Stir, otherwise the dish will burn.
12. Ready. You can place the salad in sterile jars.

"Cobra"

Peculiarities. This is another version of eggplant salad. There is nothing dangerous about it. And it got its terrifying name because of its external resemblance ready-made dish in a jar with the color of this exotic snake.

What's in it:

• ripe tomatoes - 1 kg;
• eggplants - 3 kg;
• sweet pepper - 2 kg;
• hot pepper - 100 g;
• sunflower oil - 200 ml;
• vinegar - 200 ml;
• garlic - 150 g;
• salt - 20-30 g.

How to cook

1. Cut the eggplants into circles 1 cm thick. Do not peel off the peel.
2. Place in a separate container, fill with warm salted water (to cover completely).
3. Soak for an hour.
4. Finely chop the tomatoes, peppers, garlic and herbs. Better yet, use a meat grinder.
5. Add salt and vinegar to the resulting sauce.
6. Stir.
7. Pour oil into a thick-bottomed pan.
8. Layer the eggplant and sauce.
9. Boil it.
10. Simmer for another 20 minutes.
11. Place the still boiling salad in sterile jars, seal and cool under a blanket.

In glass, the salad looks very interesting: the dark veins of the eggplant “float” against the overall red-brown background. Indeed, it resembles the color of a cobra. It also looks unusual and attractive on the table.

With beans

Peculiarities. Beans are a high-quality vegetable protein with low calorie content, so this salad will fit perfectly into the diet of people losing weight. A interesting taste dishes will help diversify the daily menu.

What's in it:

• ripe tomatoes - 3 kg;
• sweet pepper - 1 kg;
• red beans - two glasses (boil in advance);
• carrots - 1 kg;
• onion - 1 kg;
• sunflower oil - 200 ml;
• vinegar - 100 ml;
• salt - 60 g;
• sugar - 250 g.

How to cook

1. Cut the onion into a medium cube.
2. Fry.
3. Also cut the tomatoes and peppers into medium-sized cubes.
4. Grind the carrots on a grater.
5. Place all recipe ingredients (except vinegar) in a saucepan.
6. Cook over low heat for a quarter of an hour.
7. Pour in the vinegar and simmer the salad for another five minutes.
8. Ready.

This short cooking allows you to preserve the beneficial properties and consistency of the chopped vegetables as much as possible - the pieces do not boil into porridge.

"Mother-in-law's tongue"

Peculiarities. Recipe without pre-cooking. Minimum ingredients - maximum taste. Simple, light salad and at the same time - piquant and spicy. That’s probably why the name is so sharp, like the tongue of a beloved mother-in-law.

What's in it:

• ripe tomatoes - 2 kg;
• onion - 100 g;
• garlic - 100 g;
• hot pepper - 1 pod;
• sunflower oil - 100 ml;
• dill - one bunch (small);
• parsley - one bunch (small);
• vinegar 9% - 50 ml;
• sugar - 100 g;
• salt - 50-60 g.

How to cook

1. Remove the “butts” from the tomatoes.
2. If the tomatoes are large, cut them into slices, if medium - into quarters, small - into halves.
3. Onion - in half rings.
4. Crush the garlic with a press or chop with a blender.
5. Place all the recipe ingredients in an enamel bowl and mix. Be careful not to damage the structure of the vegetables.
6. Leave for 30-40 minutes.
7. Place in pre-sterilized jars and cover with lids. But don't roll it up.
8. Place a towel at the bottom of a wide container to prevent the container from slipping.
9. Place filled jars.
10. Fill with water up to the shoulders.
11. Boil it.
12. Sterilize for 20 minutes.
13. Now screw on the lids, turn the jars over and cover them with a blanket. After just a day, the cooled salad can be moved to the balcony, pantry or cellar.

With rice

Peculiarities. A winter salad of tomatoes with rice is the very case where tomatoes that are not suitable for other types of preservation - bruised, spoiled, and ugly in shape - can be successfully disposed of.

What's in it:

• tomatoes - 2 kg;
• sweet pepper - 0.5 kg;
• carrots - 0.75 kg;
• onion - 0.5 kg;
• rice - one glass;
• sunflower oil - 200 ml;
• vinegar 9% - 40 ml;
• sugar - 100 g;
• salt - 50 g.

How to cook

1. Grind the tomatoes and onions in a blender.
2. Carrots - grate.
3. Peppers - cut into cubes.
4. Place everything (except the rice) in a large container.
5. Boil for an hour.
6. Rinse the rice and soak.
7. When the vegetables are cooked, add the cereal.
8. Stir.
9. Pour into a sterile container and seal.

In its own juice

Peculiarities. Here you will need two types of tomatoes: beautiful, elastic fruits of approximately the same size and those that are slightly wrinkled, ugly in shape, overripe.

What's in it:

• elastic tomatoes - 2 kg;
• overripe tomatoes - 2 kg;
• horseradish - 60 g;
• garlic - one head (large);
• lettuce leaves - one bunch;
• sugar - 100 g;
• salt - 50 g;
• black pepper - 10 g.

How to cook

1. Cut overripe tomatoes into small cubes.
2. Cook for one and a half to two hours. Stir otherwise they will burn.
3. The pieces should be cooked into a puree.
4. Wash the lettuce leaves and grind them in a blender.
5. Horseradish and garlic too.
6. Add everything to the puree.
7. Add salt and sugar there.
8. Boil again.
9. Place whole tomatoes in a sterile container.
10. Now slowly pour in the resulting sauce so that no voids form.
11. Cover with sterile lids, but do not roll them up.
12. Place a piece of fabric into the pan.
13. Place the cans of tomatoes.
14. Fill them with water up to the shoulders.
15. Sterilize for 20 minutes.

With zucchini

Peculiarities. Tomato and zucchini salad for the winter - great option when you want variety. The advantage of this method is that it does not require long cooking, so the pieces remain textured and the benefits are retained to the maximum.

What's in it:

• tomatoes - 1.5 kg;
• zucchini - 1 kg;
• onion - 0.5 kg;
• garlic - 300 g;
• sunflower oil - 80 ml;
• sugar - 50 g;
• salt - 40 g;
• hot pepper - half a pod.

How to cook

1. Remove the peel and seeds from the zucchini.
2. Cut into half rings 0.5 cm thick.
3. Pour into a large container.
4. Add butter, sugar, salt.
5. Cook for a quarter of an hour after boiling.
6. Cut the tomatoes into slices, also of small thickness.
7. Add to the total mass.
8. Simmer for another quarter of an hour.
9. Cut the onion into half rings.
10. Dip into vegetables.
11. Grind pepper and garlic.
12. Place in a common saucepan.
13. Simmer for another five minutes.
14. Pour hot into a sterile container and seal.

"Real jam"

Peculiarities. Tomato salad for the winter “You'll lick your fingers” is not called that for nothing. He has more than one generation of admirers. The composition is simple, the preparation is simple, and the taste is excellent. Often the brine runs out even earlier than the rest of the contents.

What's in it:

• tomatoes - 2 kg;
• onion - 200 g;
• garlic - one head;
• sunflower oil - 50 ml;
• parsley - 1 bunch;
• water - 1 l;
• vinegar 9% - 50 ml;
• salt - 30 g;
• sugar - 80 g;
• allspice and peas - 10 g each.

How to cook

1. Sterilize containers and lids.
2. Chop the greens and garlic.
3. And place it at the bottom of each jar.
4. Heat the oil.
5. And pour 10 ml into each jar.
6. Make a hole in the stem of each tomato with a toothpick.
7. Cut the onion into rings.
8. Place whole tomatoes and onions in a container.
9. Add salt, sugar, pepper to a liter of water.
10. Boil the marinade until the grains dissolve.
11. Add vinegar to it.
12. Pour the hot (but not bubbling) marinade into the jars of tomatoes.
13. Cover with lids, but do not roll up.
14. Place a piece of fabric at the bottom of a wide container.
15. Place the jars and fill with water up to the shoulders.
16. Sterilize for a quarter of an hour.
17. Cork, turn over and wrap for a day.

With green tomatoes

Peculiarities. Fans of unripe tomatoes will appreciate this method. The salad turns out to be very bright; it will decorate both the daily menu and the holiday table.

What's in it:

• green tomatoes - 1 kg;
• carrots - 300 g;
• sweet pepper (large) - one red and one yellow;
• sunflower oil - 120 ml;
• sugar - 60 g;
• salt - 30 g;
• vinegar 9% - 30 ml.

How to cook

1. Cut the tomatoes into slices approximately 0.5 cm thick.
2. Onion - in half rings.
3. Sweet peppers too.
4. Grate the carrots.
5. Place everything in a container.
6. Add salt, sugar, oil and vinegar.
7. Stir and leave to marinate for two hours.
8. Sterilize containers and lids.
9. Pack the salad tightly into the jars.
10. Cover with sterile lids.
11. Place a towel at the bottom of a wide container and place the jars.
12. Fill with water up to the shoulders.
13. Sterilize the salad after boiling the water for another quarter of an hour.
14. Ready. You can roll and wrap canned food.

With mayonnaise

Peculiarities. Here you can use any tomatoes: red, brown, green - whatever you like. You can even mix them to add brightness and contrast to a dish.

What's in it:

• tomatoes - 1 kg;
• onion - 300 g;
• carrots - 300 g;
• sweet pepper - 300 g;
• sunflower oil - 100 ml;
• garlic - five cloves;
• salt - 30 g;
• sugar - 100 g;
• mayonnaise - 80 g;
• tomato paste - 80 g;
• vinegar 9% - 10 ml.

How to cook

1. Cut the onion into half rings.
2. Carrots - in sticks.
3. Fry.
4. Immerse the tomatoes in boiling water for 15 seconds, remove the skin and chop.
5. Send them to fry with onions and carrots.
6. Remove the seeds from the pepper and cut into half rings.
7. Place into the total mass.
8. Add salt, sugar, mayonnaise, and tomato paste.
9. Stir.
10. Simmer for half an hour under the lid.
11. Add vinegar and garlic last (pass through a press).
12. Simmer for another quarter of an hour.
13. You can put the salad in a sterile container and seal it.

If you like it spicier, feel free to add mustard or hot pepper. The quantity depends on personal preference.

With fish

Peculiarities. In this recipe you can use mackerel, herring, herring or even sprat. So fishy vegetable salad self-sufficient - it can be safely served as independent dish. It is better to take fresh or frozen fish.

What's in it:

• tomatoes - 1.3 kg;
• fish - 5.2 kg;
• sweet pepper - 4.1 kg;
• onions - 3.1 kg;
• carrots - 2.2 kg;
• sunflower oil - 200-250 ml;
• vinegar 9% - 200 ml;
• sugar - 100 g;
• salt - 60 g;
• favorite spices - to taste.

How to cook

1. Boil the fish.
2. Separate the fillet from the bones.
3. Tomatoes - chop in a blender.
4. Carrots - grated.
5. Onions and peppers - in half rings.
6. Combine the vegetables in a large container and simmer for half an hour.
7. Then add fish fillets, salt, sugar, vinegar, oil, spices.
8. Simmer for another half hour.
9. Place in a sterile container and roll up.

With mushrooms

Peculiarities. You can put mushrooms here that you like. If you don’t have experience as a mushroom picker, it’s better to buy champignons at the store. This way you can protect yourself and your family from poisoning.

What's in it:

• mushrooms - 1.5 kg;
• red tomatoes - 1 kg;
• sweet pepper - 1 kg;
• onion - 0.5 kg;
• carrots - 0.7 kg;
• sunflower oil - 300 ml;
• vinegar 9% - 100 ml;
• sugar - 150 g;
• salt - 50 g;
• favorite spices - to taste.

How to cook

1. Chop the mushrooms as you like.
2. Boil for ten minutes.
3. Drain the liquid.
4. Turn on the gas and evaporate the remaining moisture.
5. Cut the tomatoes into cubes.
6. Fry in a separate bowl in oil for five minutes. They should give juice.
7. Cut the carrots, onions and bell peppers into cubes.
8. Send the vegetables to the tomatoes.
9. Add salt, sugar and mushrooms.
10. Boil it.
11. Simmer for another hour.
12. Stir the salad so it doesn't burn.
13. Pour in vinegar.
14. Mix and place in sterile jars.

In gelatin filling

Peculiarities. The original way preparations - winter salad of red tomatoes in jelly. It looks attractive both in the jar and on the table, and the taste is unique.

What's in it:

• tomatoes - 2 kg;
• sweet pepper - 1 kg;
• onion - 500 g;
• water - 1 l;
• garlic, pepper - to taste;
• sugar - 50 g;
• salt - 25 g;
• vinegar 9% - 30 ml;
• gelatin - 30 g.

How to cook

1. Cut the tomatoes into quarters.
2. Peppers - in half rings.
3. Onions too.
4. Sterilize containers and lids.
5. Add 10 g of dry gelatin to the bottom of each.
6. Place and compact the chopped vegetables tightly.
7. Add salt and sugar to the water.
8. Boil it.
9. Slowly pour the marinade into the jars so that there are no empty spaces left.
10. Cover with lids.
11. Place a towel at the bottom of a wide container.
12. Place jars of salad in it.
13. Fill with water up to the shoulders.
14. Sterilize for a quarter of an hour.
15. Pour 5 ml of vinegar into each jar.
16. Roll up.

Surprised by the abundance of options? But the above recipes for tomato salad for the winter are just the tip of the iceberg. You can take them as a basis and experiment on this basis, create new proportions and combinations of products. Look for yours perfect recipe and you will definitely find it. Bon appetit.

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The most favorite and frequently used vegetables are, without a doubt, cucumbers and tomatoes. They are now sold all year round, and we can delight ourselves with delicious salads using them whenever we want.

But, of course, winter fruits cannot be compared with juicy vegetables, nourished by the summer sun and warmth. And therefore, every summer, many housewives, as well as men who like to stand at the stove and cook something tasty, prepare delicious salads in jars.

And even an expression that sounds like a slogan has become very popular - “Roll up summer in a jar!” It sounds very convincing, and encourages not only to listen to what is said, but also to wash jars and store in them what is grown in the garden or purchased at the market.

So we try, we roll it up. After all, what could be better than self-prepared homemade preparations, made with love, and most importantly, with your own hands. In a word, “Hand made”!

Tomato preparations are perhaps the simplest and most favorite of all preparations. They are not as difficult to store as, say, eggplants; they do not need to be fried, steamed or stewed while standing over a hot stove. There is practically no fuss with them. It will be easy and simple to prepare any of the recipes offered today. I’m not just saying this: I cooked using them for three whole days, and all of them were prepared through my hands.

I would like to say that tomatoes go well with any other vegetables - primarily cucumbers, bell peppers and onions. Such a classic combination of ingredients. Blanks with them turn out bright, colorful, pleasing to the eye and uplifting the mood. By opening a jar of this yummy dish, putting it on a plate and pouring vegetable oil on it, you can decorate any dinner, even the simplest one, with this dish.

You can also prepare salads with the addition of carrots, white and cauliflower, apples, zucchini, eggplant, and green beans. I even came across preparing tomatoes with rice for the winter, and today such a recipe will also be in our selection.

Why be surprised, tomatoes are so beloved and delicious vegetable, that you want to see it in various combinations, and in great variety.

I will prepare them exclusively from my home-grown fruits. They may not be as large and red as those sold on the market, but they are our own, grown with love. We live in the Urals, and our place is called the country of evergreen tomatoes. And this name was established due to the fact that we do not wait for the fruits to ripen on the bush, we collect them green and put them in a dark place, where they turn red.

And there comes a moment when you look, and there are more and more red specimens in the boxes. And it is no longer possible to eat them. Then for a few days you simply move into the kitchen, and from morning to evening you process them, preparing them, or salads for the winter.

But not everyone is “lucky” like we are, and for many, the tomatoes on the bushes turn red. But be that as it may, today we will make preparations. And let's quickly get to this point. And what fruits you will prepare them from does not play a special role; even green ones are suitable for preparing many recipes. And having tried this preparation at least once, you will then specifically look for green fruits in order to prepare such a delicious dish.

Marinated salad “Finger lickin’ good” with tomatoes and onions

This is a very simple recipe, thanks to which you do not need to spend a lot of time preparing. It is most delicious from ripe red or pink tomatoes, like " Bull's heart" Such varieties have fleshy sugar pulp. And even just eating such a fruit, salting it with salt, you will involuntarily lick your fingers. But what can we say if you prepare them in a delicious marinade?!

I'm using my own tomatoes today. I usually prepare a lot of them in this way at once. But today I have another task, namely, to show you, dear readers, how preparations are prepared according to several recipes at once. Therefore, I will make all of them in two or three jars, and no more.

We will need (for two 650 gram jars):

• tomatoes – 650 gr
• onion - 3 - 4 medium heads
• garlic - 4 cloves
• sunflower oil - 4 tbsp. spoons
• black peppercorns - 10 pcs
• dill, parsley - 4 sprigs each

For marinade per 1 liter of water:

• salt - 1 tbsp. spoon
• sugar - 2.5 tbsp. spoons
• vinegar 9% – 60 ml

You will end up with a little more marinade than you need for two jars, but there’s nothing you can do about it. If you prepare it for half a liter of water, then this amount will not be enough, but if you prepare it for 750 ml, you will need to recalculate the proportions, where they will turn out with complex shares. Therefore, it is better to prepare a little more marinade. It’s better that he stays than not be enough.

Subsequently, after cooling, it can be stored in the refrigerator and, if desired, pickled cucumbers or tomatoes in it just to eat.

Preparation:

1. Rinse the jars thoroughly with soda or detergent. They also need to be sterilized. This can be done by any of known methods

• for a couple
• in the oven
• in the microwave

If you sterilize them using the last suggested method, be sure to pour some warm water into the jar so that it does not burst. The sterilization time in the microwave depends on how many jars you put in there. It will take 4-5 minutes for two cans, 5-6 minutes for 3 cans, and so on.

The water should boil in the jar, and the water itself should become so hot that you can only get it out with a potholder or towel - this is the main indicator of readiness.

Pour boiling water over the lids and let them simmer in water for 4 - 5 minutes.

2. Wash the tomatoes. Peel the onion and garlic. Prepare all the ingredients needed for cooking at once. So as not to forget anything in a hurry.

Cut the onion into rings or half rings, depending on their size.

3. Let’s begin placing the components into both prepared jars at once. Place dill, parsley, and onion rings in each of them. Leave some onion. We will still need it to put it on top.

4. Pour 2 tablespoons of oil and add two cloves of garlic. You can cut the cloves into 2 - 3 parts. Add 5 black peppercorns.

I've seen variations of this recipe where pepper was not added. I honestly don't know why. I like this option with its presence. When the aroma and taste of this spice is present in the marinade, and in the very taste of the fruit, it always excites the taste and increases appetite.

5. Cut the tomatoes into large pieces, cutting them into 4 - 6 parts, depending on the size.

Carefully place the cut slices into the jar with the rest of the ingredients. Do not press too hard, lay out compactly, but without pressing.

6. At the end, add the remaining onion rings.

7. Prepare the marinade. To do this, boil water, add salt and sugar to it. When it boils again, add vinegar. And wait for it to boil again. Then turn off the brine and let it cool to a warm state.

8. Pour warm marinade over the contents of the jars. Make sure there are no air bubbles left in the middle. If there are any, rotate the filled container from side to side, clasping it with your palms. Or, carefully insert the handle of a spoon into the place where the bubble is trying to hide, and help it come up.

9. Now the jars need to be sterilized. To do this, place in a pan of suitable size. warm water, lay a towel on the bottom, and carefully place the containers with the contents there.

Do not place jars in boiling water to prevent them from bursting.

Add marinade so that it is poured to the very edge. Close with a sterilized metal lid and turn on the gas. Wait until the water in the pan boils, then note the time.

Sterilize 0.5 liter jars for 15 minutes. Sterilize 650 gram jars for 20 minutes, and liter jars for 25 minutes. During this time, do not open the lids, and do not open them at all, especially when you are already taking out the jars.

Sometimes it happens that while we are taking out the jar with tongs, we inadvertently move the lid. So in this case, you need to add boiling marinade to the jar again and cover it with a lid again. Sterilize again, but no longer full time, and about 10 minutes.

10. Remove the jars with tongs, but not all of them, but one at a time. And tighten the lids using a seaming machine.

11. Then turn them over, placing them upside down, and wrap them tightly with a towel or blanket. It is necessary that the contents cool very slowly. During this period, passive sterilization will continue.

Properly covered food remains warm even after 24 hours. This is what we should strive for. The slower it cools, the better.

12. After a day, or even two, turn the jars over to their normal position and store in a cool, dark place. If you store it in an apartment. then place the workpieces away from heating appliances. If the apartment has a storage room, then this will be an ideal place.

As a rule, such a workpiece is stored well, and there are no problems with it.

Tomato lecho - 6 recipes without sterilization

Last season, on the blog pages, I shared my favorite lecho recipes. The article entitled suggested 5 different delicious recipes. There were recipes there, both with just tomatoes and with the addition of carrots and garlic.

Lecho is generally the favorite snack of millions of people. They roll it up in the autumn and summer in tons. And there are a great many recipes for its preparation. Although I must admit that the salad is the simplest. Where do so many recipes come from, you ask!?

But this is all people's love. Everyone tries to do favorite dish even tastier and more beautiful. And we are not lagging behind. Today I want to offer you another recipe - very simple and very tasty.

This chapter provides 6 recipes for preparing your favorite cold dish. So you can see 5 of them by clicking here, but today I will share only one recipe. Why repeat yourself if some recipes have already been described. We'd better leave room for new ones.

We will need:

• tomatoes - 2 kg
• bell pepper - 2.5 kg
• sugar - 0.5 cups
• salt - 1 tbsp. heaped spoon
• oil - 0.5 cups
• vinegar 9% - 1 tbsp. spoon
• black peppercorns - 6 - 7 peas

The calculation of vegetables is given in a peeled state.

Preparation:

As you probably already noticed, the composition of the ingredients is very simple. All you need is tomatoes and bell peppers. But the taste of the entire preparation will depend on what kind you use.

Tomatoes must be ripe, red, juicy and fleshy. Their taste sets the main tone for the entire salad. It is they who have the leading role here.

But peppers shouldn’t be discounted either. Also choose juicy, fleshy varieties with thick walls. The color of the fruit can be any - from bright red to dark green. But it should be remembered that red pepper has the most sweet taste, and dark green may even have a slight bitterness.

And to get a riot of colors in your salad - just such a variety of colors that the wonderful, generous autumn gives us, you can take pepper different colors. In this case we will receive not only beautiful colour, but also a more multifaceted taste.

But today I only have red fruits. The tomatoes are our own, and the peppers are from the market, but they are the best among all that I could find. Unfortunately, the pepper I grew does not have the taste that I would like. And so we will use it today in other preparations.

And one more small digression. This is my third day preparing tomatoes for the winter. And today I’m preparing three different options at once. All of them are prepared specifically to show you step by step how to do everything. Therefore, I take only half of the components suggested in the recipe. And from this amount I will get one and a half liters of the finished product.

Therefore, from the proposed amount of ingredients, the yield of the finished product will be 3 liters, or a little more.

Therefore, decide how many jars you need. I preserve in liter jars, since I no longer have smaller jars left. Although the recipe was written at the beginning of the article, this version is the last one I prepare. But keep in mind that it is better to prepare salads in small jars, 0.5, 0.65 liters in volume. So that they do not stay in the refrigerator. To open it and eat it right away!

We've chosen the vegetables, decided on the jars, let's start cooking.

1. Peel the tomatoes from the stalk and cut out its dark attachment point. Cut the fruits into pieces, their quantity will depend on the size of the fruit. We will use them to prepare tomatoes. You can prepare it by twisting the vegetables through a meat grinder, or grinding them using a blender.

Since I only use a kilogram of fruit, it’s easier for me to puree them in a blender bowl.

After receiving the tomato, there are two ways to proceed.

1. Grind the tomatoes through a sieve, thereby removing seeds and pieces of skin, if any remain. You can also get rid of the skin by scalding the fruits with boiling water in advance and removing it from them. But this perfect way preparations!
2. Today I am taking a faster and simpler path. Moreover, the bones do not bother me at all. Yes, they are practically invisible after a harsh procedure in the blender bowl.

2. Pour the finished tomato into a large saucepan of appropriate volume. The volume should be such that it includes pureed tomatoes and chopped peppers. Place the pan on the fire and bring the contents to a boil.

3. Cook the tomato for 20 minutes, stirring the bright red mass periodically. It is considered correct to boil the tomato mass by half. But today we use few tomatoes, and besides, they were meaty and juicy. Therefore, there is no need for us to boil them twice.

It is necessary to let them boil over low heat.

4. 5 minutes before the end of time, salt the tomato, add sugar and vegetable oil. The salt should not be iodized, and the oil should not have any foreign odor.

5. Remove seeds and membranes from the pepper. When you cut off the stalk, a ring of pepper remains ownerless. You can, of course, add it to the tomato in this form, but it will not look very nice. Well, don't throw away a useful product.

Therefore, quickly grind it, again in the blender bowl, and before the tomato boils, send this yummy to it in the pan. This procedure is especially good if the tomatoes lack color. Since my peppers are bright red, they will add extra brightness to the tomato. And taste, of course!

By the way, if you want to add bright colors to the salad saturated color, you can add a spoon or two of chopped paprika.

6. The pepper now needs to be cut. Once again we have several different ways do it. The easiest and fastest way is to simply cut it into strips. With this method, cooking time will be reduced as much as possible. 10 - 15 minutes will be enough for the pepper to cook until cooked.

The second method is cutting into large cubes or fairly large slices. The cooking time will be increased to 20 - 25 minutes.

Today I will cook the pepper for the longest time. Firstly, because it is meaty and thick, and secondly, because I cut it quite large.

7. Now let's take a look at the banks. They need to be washed thoroughly with soda or another detergent more familiar to you. You also need to wash the lids.

8. Then sterilize both using one of the known methods. Since I use a lot of jars today, I already sterilized them all in the microwave in advance.

The lids are not suitable for sterilization in the microwave. Therefore, after filling them with water, I set them to boil. After the water boils, they should be in the boiling water for at least 5 minutes, preferably up to 10 minutes.

9. 20 minutes have passed, which means it’s time to put the pepper in the pan with the tomato. Having laid it out, I see that there is a lot of pepper, but no tomato is visible at all. Moreover, it is even impossible to mix it all. The pepper will immediately jump out of the pan.

It's okay, that's how it should be. Everything goes according to plan. You just need to reduce the heat a little and cover the pan with a lid. After 5 - 7 minutes you will see that the pepper has “settled” and is no longer trying to get out of the pan. Now you can mix it.

10. Wait until the mixture boils. Then note the time. Our coarsely chopped vegetable should cook for 30 minutes. And you need to cook it with the lid closed. This way the tomato will not boil over, and the pepper will not only be boiled, it will also be steamed. Which is very good, because we are not going to sterilize our delicious food today.

11. Cook, periodically opening the lid and gently stirring the pepper. It is important not to break all the beauty. I give the cooking time that I got. If you use thinner-walled peppers, then the cooking time should be reduced.

It’s better to navigate here not even by time, but by appearance pepper Under no circumstances should it become soft and fall apart when you just take it with a spoon. But he shouldn’t be tough either. The required condition of the pepper is medium; It seems ready, but not completely. It must remain both elastic and plastic. And no amount of time will show us such a state; we need to look and feel.

12. 5 minutes before the end of cooking, we need to add the two remaining ingredients - black peppercorns and vinegar. Add them, let them simmer for 5 minutes, and start filling the jars.

If there are two or three cans, then you can immediately start filling them all one by one. Place two or three spoons in one, then the same amount in another and a third. This way the heat will spread gradually, and the jars will not burst due to a sudden temperature change.

In addition, air bubbles will have time to escape.

13. Try to put more pepper into the jars first; do not add tomatoes on purpose. Let it be as much as it comes with the pepper. Press down each layer lightly so that there are no voids left inside. But only lightly, maintain the integrity of the pepper. While it is hot, it can easily break, but we need to keep it beautiful and intact.

14. At the end we just need a tomato, it should completely hide all the peppers.

Inspect the jar from all sides; there should be no visible voids in it. If you see it, you need to release the air. To do this, lower the handle of the spoon into this place, moving it carefully along the wall. The bubble will pop out immediately.

15. Then cover the jar with a sterilized lid. Let stand for a minute or two. Then tighten the lid using a seaming machine.

16. Since we do not sterilize the workpiece, we will perform passive sterilization for it. Place the jars with the preparations under the blanket, turning them upside down. And wrap it up tightly. Leave in this state for 24 hours.

17. Then store them in a cool, dark place, turning them over to their usual position.

That's the whole recipe. As you can see, it is very, very simple. I would even say that it couldn’t be simpler.

You can add onions and carrots to this recipe, and in the previous article, which is linked at the beginning of this recipe, we prepared lecho with their presence. Therefore, if you want to prepare such a salad with extra vegetables, then go and read the recipes there.

And we'll move on to the next recipe.

Winter salad of tomatoes, onions and carrots

The presence of carrots in any dish always greatly enhances the dish as a whole. I'm not talking about everyone anymore useful qualities this irreplaceable vegetable. Everyone knows about them, and carrots in this context do not need advertising.

That's why we can't ignore carrots. And I suggest preparing a version with carrots. And not just cook it, but prepare it for the winter.

The salad is very simple. And its huge advantage is that vegetables are sterilized in just 5 minutes. This allows you to save everything in it useful material and vitamins.

• red tomatoes, ripe - 650 gr
• onion - 1 head
• carrots - 1 pc (200 g)
• garlic - 1 clove
• basil - 2 - 3 sprigs
• hot pepper - to taste
• black peppercorns - 5 pcs
• salt - 1 teaspoon
• sugar - 2 teaspoons
• vinegar - 1 tbsp. spoon

As you already understand, the calculation of products is given in a minimum volume - only two jars. Pay attention to this. And if you want to preserve more, then simply increase their number proportionally.

Preparation:

1. Cut the tomatoes into slices. For the recipe you can use it like red ones ripe fruits, and pink ones that are not yet fully ripe. In any case, when cutting, the pieces should keep their shape. The slices should not be too big or too small.

2. Peel the onion and cut into rings no more than 5 mm thick.

3. Peel the carrots and grate them to Korean carrots. You can grate it using a regular grater, but for the beauty of the workpiece it is better that it be in the form of a thin, neat straw.

Chop the garlic and cut hot peppers.

4. Place all vegetables in a bowl. Add salt and sugar there. Chop the basil and add it there. If you don’t have such herb, you can replace it with parsley. Pour in vinegar and mix gently.

5. Let stand for 5 minutes and stir gently again. To avoid damaging the vegetables, you can stir with your hands.

6. Place the vegetable mass into sterilized jars. The contents are enough for exactly two jars of the volume indicated above.

7. Boil the kettle and pour boiling water into the jars. Check that the liquid completely fills all visible space. If there are any air bubbles left somewhere, they must be released. This can be done using the handle of a regular tablespoon.

8. Close with sterilized lids. Let stand for 2 - 3 minutes.

9. Meanwhile, pour warm water into a large saucepan, place a towel on the bottom and place the jars there. Bring the water to a boil and only then note the time. Sterilize the jars for 10 minutes, and if you sterilize in half-liter jars, then 5 - 7 minutes will be enough. All this time, the water in the pan should boil well. But not so intensely, it should not splash out of the pan.

10. First, take out one jar and roll up the lid using a seaming machine. Then take out the next jar and screw it on.

11. Turn the twisted containers over and place them on the lid. Cover with a warm blanket. and leave for passive sterilization for 24 hours. Or maybe even a little more, generally until the contents have completely cooled down. And the longer it cools, the better.

Store jars in a cool, dark place.

Canned salad of tomatoes, cucumbers and bell peppers

This is a very popular salad option that is not only very tasty, but also beautiful. In fact, this is our favorite version of cucumbers and tomatoes, with the addition of onions and bell peppers. Here it is actually the same thing, only prepared for the winter.

We will need (for 3,650 gram jars):

• tomatoes - 400 gr
• cucumbers – 400 gr
• onions - 200 - 250 gr
• bell pepper – 200 – 250 gr
• sunflower oil - 1 tbsp. spoon on jar
• black peppercorns - 4 - 5 peas per jar

Grows per 1 liter of water.

• sugar - 1.5 tbsp. heaped spoons
• salt - 1 tbsp. spoon without slide
• apple cider vinegar - 12 tbsp. spoons

Instead of apple cider vinegar can be used vinegar essence 70%. It will be needed per liter of water - 1 tbsp. spoon.

Or you can use 9% vinegar. And in this case we will need 8 tablespoons.

You can taste the marinade as you add the vinegar. And if you think that a lot of vinegar is being added, you can slightly reduce the amount. But I add just that much. For my taste, this is normal.

Preparation:

1. Cut the cucumbers into slices. And if the cucumbers are large, then you can cut the circle into two halves.

The good thing about preparing this preparation is that you can use so-called substandard cucumbers, tomatoes and peppers. That is, those that, for one reason or another, are not suitable for conventional conservation. For example, tomatoes are too large or, on the contrary, small; cucumbers - crooked and thick; bell peppers are also crooked and ugly.

Here everything is cut into pieces and circles. And as you know, slicing equalizes all vegetables - in this case they all become the same.

2. Prepare the jars immediately. They should already be sterilized. Immediately put all three cans in a row. Pour a tablespoon of vegetable oil into each of them. It, as you understand, should be odorless.

Immediately add peppercorns to each jar.

3. And lay out the chopped cucumber. Leave one or two fruits so that the top layer turns out to be cucumber. This will make the salad more colorful.

4. Now prepare the next layer. These can be tomatoes cut into slices, or bell peppers cut into strips. I'm putting out the tomatoes.

5. Cut the onion into rings no thicker than 5 mm, and place it next. More than half the jar is already filled.

6. Now it’s the pepper’s turn. It can also be cut arbitrarily. Some people prefer to cut it into circles, others into squares, but I cut it into regular strips.

7. At the very end, add green color and lay out the cucumbers. The jars are already completely filled and it’s time to start preparing the marinade.

8. Pour 1 liter of water into the pan. Put it on fire. Add salt and sugar. Let it boil and pour in the vinegar. The boiling will stop briefly, but will soon resume.

9. And as soon as this happens, pour it into jars. But don't do it quickly. First pour boiling water into one of the jars, about 1/4 full. Then pour the same amount into another, and into a third.

And so, gradually adding to each of them, fill the jars to the very top.

10. All that remains is to sterilize the contents. It does not take a lot of time. You probably already know how to sterilize. But I'll remind you anyway. Pour warm water into a large saucepan. Place a towel on the bottom. And put the jars inside.

Be sure to add brine right up to the neck and cover with sterilized lids. We don’t open them anymore, except maybe only in winter...

Bring the water in the pan to a boil, and the boiling point begins counting down the time. It is different for cans of different sizes.

• 0.5 liters - 10 minutes
• 0.65 liters - 15 minutes
• 1 liter - 20 minutes

11. After sterilization, close the jar with a lid. Please note the cucumbers have changed their color to olive. This means they are completely ready.

Then put the jar upside down and wrap it well with a blanket. Leave in this position until completely cooled.

12. Then store in a cool, warm place.

Here we are with another recipe. Honestly, describing this or that recipe sometimes takes even more time than preparing everything.))) They are so simple to execute that you don’t even want to stop. And even, on the contrary, I want to cook them as many different and tasty as possible.

Korean tomatoes - 4 recipes

Just recently I wrote an article where I explained in great detail how you can prepare it. It states that they can be stored in the refrigerator for only 5 - 7 days. This is the number of days beyond which we don’t store them; they are eaten earlier. But now, for the sake of experiment, we store them for much longer, and the snack only becomes tastier from storage.

I think that they can be stored in this condition for up to a month. But in jars with screw-on lids, and always in the refrigerator.

I won't take up your time here today. If you want to know these recipes, then follow the link. There, literally step by step, with an abundance of beautiful photographs and videos, everything is written and described in the best possible way.

Moreover, the recipes have all been tested, and not only that, they are still being tried online, as they say. In total there are 3 recipes, of which two are with step by step description and a photo, and one in a video version.

Tomatoes taste sourish - sweet, a little spicy, just with a crazy smell that instantly stimulates the appetite and encourages you to take one out of the refrigerator every now and then.

Now everyone who comes to our house on business, or just to visit, is treated to such a salad, and everyone is asked for their opinion. But the opinion is always the same - everyone is delighted!!!

But still, to refresh your memory of the recipe, let me offer you a video that explains and shows everything.

I prepared the salad in small jars, but here it is prepared immediately in large quantities. This is good, it means it will last a long time.

These preparations are also prepared for the winter, and will not be superfluous in today’s article. Although they do not contain tomatoes. But any Korean salad is delicious with any ingredients.

Winter vegetable salad without marinade and without sterilization

This salad, and all variants similar to it, also have the name “Ukrainian”. The name most likely comes from general principles preparations. The composition of ingredients and cooking time vary different options various.

Its peculiarity is that it is not at all capricious, and despite the fact that it undergoes a fairly short heat treatment, it does not require sterilization. And also, a marinade is not specially prepared for it. It's brewing in own juice, in which it is actually preserved.

We will need:

• tomatoes - 1 kg
• bell pepper – 300 gr
• carrots - 300 gr
• onion - 300 gr
• garlic - 3 cloves
• spicy Bell pepper- to taste (you can use 1/4 teaspoon ground red pepper)
• dill - a small bunch
• parsley - a small bunch
• tarragon - sprig (optional)
• sugar - 2 tbsp. heaped spoons
• salt - 2 tbsp. spoons without a slide
• vinegar 9% - 2 tbsp. spoons
• vegetable oil 70 ml (3.5 tablespoons)

From this amount of ingredients we got two 650 gram jars, and there was still about half a half liter jar left.

That is, you could roll up three half-liter jars, and you would still have a salad left for testing, but a little less.

Preparation:

1. Wash all vegetables and herbs and let the water drain. Clear them of everything unnecessary. Prepare all the ingredients at once so that they are at hand and you don’t forget anything later.

Also prepare a saucepan of the appropriate size in which we will cook the vegetables.

2. Cut the tomatoes into small pieces. I use small specimens from my garden, and therefore I cut some of them into two to four parts. The fruits are larger and need to be cut into more pieces.

Immediately place the chopped pieces into the pan in which we will cook.

3. Cut the onion into two halves and then cut into half rings. Send it to the general mass.

4. Cut the bell pepper into thin strips. If you take peppers of different colors, it will turn out more beautiful.

5. Grate the carrots. Can be used as a regular grater, on which it is better to rub it on a large cell. It’s best to use a Korean carrot grater for this. It will allow you to get a product of approximately the same size and thickness, which will make the salad more attractive in appearance.

Place all this in a common pan.

6. Grind the garlic. You can use a grinding press for this. Or you can just chop it very finely with a knife.

7. We also add hot pepper to the salad. I prefer adding it fresh. But you can also use ground pepper; it will not affect the taste much.

You can make it more spicy by adding more pepper. In any case, it is necessary to take into account personal needs and use this hot spice accordingly.

Just do not forget that the seeds of the pepper are the sharpest, and it is not at all desirable for them to get inside. So clean them, and do it with gloves. If juice gets on your fingers, it is difficult to wash off with water.

8. We still have to cut the greens. You can add only one parsley, you can add one dill. Or you can have both greens. And I also took a little tarragon.

But you should know that when cooked, dill and parsley will change their color to a lighter color and will not stand out in the overall color of the salad. Tarragon, on the contrary, darkens and will be visible in it in the form of dark spots. If this bothers you, then you don’t have to add this type of greenery. Moreover, in the classic version of this type of workpiece, it is not added.

9. Immediately pour all the oil into the vegetables. Add salt and sugar. Mix. It's best to do this by hand. This way, the salt and sugar will disperse better, and with this mixing, the onion rings themselves will break up into separate parts.

10. After stirring, leave the salad to steep for 1 hour. During this time, you can stir it a couple more times. Soon it will release juice, which we will then use to prepare it further.

11.After an hour of infusion, place the pan on medium heat. The vegetables have already released enough juice, and you don’t have to worry about them burning. But still keep an eye on it. The dishes in which we cook can sometimes present an unnecessary surprise. Therefore, control is important in this matter.

12. Bring the vegetable mass to a boil while stirring. When heated, an additional amount of juice will appear, which should actually boil. And as soon as this happens, note the time. It takes 15 minutes to cook the vegetables. During this time, mix them using a spoon with long handle so as not to get burned.

13. Then pour in vinegar and mix well. Wait for it to boil again and cook for another 5 minutes.

14. Immediately put the salad into sterilized jars and roll up the lids. Do not put it in all the jars at once. Let it simmer slowly low heat. First you fill one jar, screw it on with a lid, then take on the next one.

15. Place the twisted jars upside down and wrap them well in a blanket. Leave for passive sterilization for a day. The longer it cools, the better.

16. The salad is not capricious and stores well. But still, it is better to store it in a cool place. And in order to preserve the color, it is also advisable to choose a dark place for it. That is, a pantry or basement in your own home will be ideal for this.

The salad prepared in this way can be served as an appetizer for any meat or fish dishes. Or you can simply put it on bread, like caviar, and eat it, washed down with hot sweet tea.

As I said above, I have come across many recipes similar in description. Among them there are those where the contents need to be boiled for 1 hour. In my opinion this is useless for fully cooked It is enough to cook for much less time.

However, there are variations of this recipe where the products are cooked for only 4 - 5 minutes. And I consider this option unacceptable for myself. In my opinion, this is very little time. There is a chance that the contents may ferment and the lid will rise. In this case, additional sterilization is required. What for? When you can cook a salad for just 20 minutes. And then calmly tighten it. Almost 100% guarantee. This is, of course, if you followed all the other rules.

“Winter” from green tomatoes without sterilization

Some people think that green tomatoes cannot be used to make a delicious salad. Especially for the winter. They are also considered to be bitter and not tasty. Let me disagree with you.

And the proof of this is what we have already prepared in one of the recipes -. Where green fruits are one of the components of the snack. Moreover, no other tomatoes can be included in this version of the recipe, since it is the green fruits that remain as grains when twisted through a meat grinder. This allows you to cook caviar, and not vegetable puree.

And today we will prepare a delicious salad, which is perfect to serve as an appetizer for meat, poultry and fish. It will also be very good with strong drinks.

We will need:

From this quantity of ingredients one is obtained liter jar and about half a half liter jar. A slightly inconvenient proportion in the sense that it remains. But if you roll up two 650 gram jars, then it will be distributed well in them. But unfortunately, all the jars of this size have already run out. It's the end of the season, after all. So I roll it into what’s left.

• green tomatoes - 1 kg
• carrots - 300 gr
• onion - 300 gr
• bell pepper – 300 gr
• vegetable oil - 100 ml
• sugar - 2 tbsp. heaped spoons
• salt - 1 tbsp. heaped spoon (but better to taste)
• vinegar 9% - 25 ml (1.5 tablespoons)

Preparation:

1. Prepare all ingredients for cooking. Wash and peel the vegetables, cutting off all excess and inedible. Wash and sterilize jars and lids. Prepare a pan in which we will cook our preparation.

2. You can take tomatoes that are not at all standard, small, and not even. You can also not pay much attention to color. You can use both completely green fruits and slightly pinkish ones. Although, of course, the latter makes the salad juicier and somewhat tastier.

Although we will further improve the taste with the help of bell peppers and carrots.

Cut the tomatoes into pieces. Any cutting method can be used. I cut into cubes so that all the vegetables look approximately the same. Place the chopped pieces into a saucepan.

3. Cut the onion into half rings no more than 0.5 cm thick. Leave the tail on the onion, it is convenient to hold on to when cutting the onion. And in this case, the last rings can be cut as thin as the first ones.

4. Cut the bell pepper into 4 parts, and cut each part crosswise into thin cubes. I use green peppers to have a more uniform color, more orange-yellow tones. I don’t want to see flashy bright colors in this version.

But in general, the salad will turn out delicious with any pepper.

5. Grate the carrots using a Korean carrot grater.

Place everything in a saucepan.

6. Add salt, sugar and vegetable oil. Mix the contents. It is better to mix it with your hands, while separating the onion rings into separate segments.

Add only a tablespoon of salt at first. When you put the salad on the fire and cook it, try it. And if necessary, add more. Everyone has different tastes. Some people like it very salty, others less salty. Therefore, in this case, testing is the best assistant.

There is another tricky point here. And it lies in the question of when to add vinegar.

The recipe calls for it to be added at this point. And as long as it marinates, I would agree with this. But then it will cook, and for quite a long time. And as you know, it is not advisable to subject vinegar to prolonged heat treatment. Therefore, the dilemma here is what to do?

Guided by the second principle, that the vinegar is heated long time not recommended, I go against the recipe at this point. And I don't add vinegar. I'll add it later.

7. Leave it to steep for 2 hours. Stir it occasionally. After a short time, the vegetables will release juice. And in a mixture of this juice, salt and sugar they will be marinated.

8. After two hours allotted for infusion, there will be enough juice released to start cooking it.

Place the pan over medium heat and bring to a boil. Juice will continue to be released. It will not completely cover all the vegetables, but the moment of boiling will be easy to see. Continuous bubbles will appear both from the edges and in the middle of the pan. From now on you will need to time it. It will take exactly 1 hour for the salad to cook.

For the first 30 minutes, cook with the lid closed over medium heat. In the second 30 minutes, open the lid and cook it in open form. Excess liquid will evaporate. Keep an eye on its quantity, especially at the very end of cooking. There will be very little liquid left, and the contents may begin to burn. This cannot be allowed.

During the entire cooking period, both in the first and second stages, vegetables should be stirred every 10 to 15 minutes. And at the end of cooking even more often.

9. 5 minutes before the end of cooking, pour in the required portion of vinegar. Stir until it disperses.

10. Take one of the sterilized jars and fill it halfway first. See if there are any air sinuses left within sight. If there are any, then use the handle of a tablespoon to remove them. To do this, simply stick a spoon into the place where the bubble has formed. It will come out easily.

Then fill the jar completely. Check again for bubbles. And if all is well, cover the jar with a lid and screw it on using a seaming machine.

Do not turn off the remaining salad; let it simmer over very low heat until all the prepared jars are filled. I got one liter jar and about half a half liter container.

11. Turn the twisted jars over and place them on the lid under a blanket or large towel. They will slowly cool there for about 24 hours, ideally even a little more.

12. Then store the jars in a cool, dark place.

Canned green tomato caviar

Based on the previous recipe, you can prepare caviar, which is very tasty spread on bread and washed down with sweet hot tea. In general, the composition of the ingredients and the method of preparation are not at all different from the option proposed above.

There are only two main differences.

1. In the second option, vegetables are not cut, but rotated in a meat grinder. In this case, you need to use a large grate, not a small one. So that the result is not puree, but small grains.
2. The second difference is that the vegetables will not have to infuse for two hours. They can be immediately put on the fire and cooked for exactly 1 hour while stirring.

And so, in the same way, all the vegetables are mixed in one pan. Salt, sugar and butter are added to them.

At the end of cooking, namely 5 minutes before the end, vinegar is added.

Then the caviar is placed in jars, covered with a lid, and rolled using a seaming machine. Without any sterilization. Also placed under a blanket upside down for 24 hours.

Caviar stores well and turns out very tasty. Therefore, take note of the recipe, maybe you will like it.

“Tourist’s Breakfast” of tomatoes with rice

This is the kind of salad made from tomatoes with vegetables, and most importantly with the addition of rice, that housewives now love to prepare. It also has another name: “Tourist’s Breakfast”. I don’t know why this recipe was called that, either because of the addition of rice, or for some other reason.

But being a tourist myself in my youth, and of a fairly high sports level, I can say with certainty that we did not take such cans with us on hikes. The weight of the backpack was calculated literally down to the gram, and even the handle of a toothbrush was cut off so as not to excess weight. And of all the cans that we had in our backpack, this was stew and canned fish.

But nevertheless, a salad with that name exists, and I must mention it.

I would like to offer you this recipe in a video version. A lot of words have been written today, and in order not to overload you even more, dear readers, you don’t have to read the recipe, but look at it.

As you can see, everything is quite easy and simple. Preparing for the winter turns out to be tasty and satisfying. And if you have never rolled one before, then try it. If not from a whole portion of ingredients, then at least from half.

Winter spicy salad with tomatoes and apples

Last season we canned, and I received a lot of feedback that they liked the recipe. So you can still prepare a winter salad, but with apples.

We will need (for two 650 gram jars):

• tomatoes - 500 gr
• apples - 4 pcs (small)
• garlic - 4 cloves
• parsley, dill - 1 - 3 sprigs per jar
• cloves - 2 pcs.
• allspice peas - 2 pcs
• black peppercorns - 8 pcs

For the marinade:

• Bay leaf- 1 PC
• salt - 1 tbsp. spoon
• sugar - 1 tbsp. spoon
• vinegar 9% - 1 tbsp. spoon

You will get slightly more marinade than is needed for two 650 gram jars. But there's nothing you can do about it. Half a liter of water is not enough. And make marinade for 750 ml. water - this means converting the amount of salt, sugar and vinegar into complex shares, and weighing everything on an electronic scale. Or add approximately. Which personally doesn't suit me. Therefore, I prepare the marinade based on 1 liter of water.

It’s better that he stays than not be enough. It is better to use it later for cooking.

Preparation:

1. Wash and sterilize jars in advance.

2. Wash, peel and cut apples and tomatoes into small slices.

3. Place half the herbs and garlic on the bottom of the jar.

4. Then add one chopped apple. I do not use large sweet and sour apples. And I will place one on the bottom and the other on top. If the apples are large, then you will only need 2 of them. In this case, place half on the bottom and the other half on top.

5. And fill the middle with tomatoes cut into slices. You need to steal them as tightly as possible, but do not crush them. They can be used either bright red or slightly unripe, red-pink.

Again, I have my own fruits that need to be processed. Maybe the salad in this case is not as bright as with store-bought fruits. But these are our own vegetables, grown with love. They will undoubtedly be much more useful.

6. Place apples and remaining greens on top again.

7. Boil the kettle and pour boiling water over it. Cover with a sterilized lid. Let stand for 10 minutes. Then drain the water through a special lid with holes.

8. Meanwhile, let the marinade cook, into which we add all the ingredients required for the recipe, except vinegar. Add vinegar at the very end, after boiling, just before pouring the marinade into jars.

The marinade should be poured immediately after the first water has been drained from the jar. The gap between draining the water and adding the marinade should be minimal.

9. Immediately cover the jar with a lid. Examine it from all sides. And if you see that there are air bubbles hidden between the pieces, help them get out of there. To do this, wrap your hands around the jar on both sides (if it’s hot, take a towel) and rotate the jar from side to side. The movement will cause the bubble to move and rise upward. There is no need to release it or lift the lid. He will get out on his own.

10. Screw on the lid using a seaming machine. Place the jar on the lid and wrap it in a warm blanket. Leave for a day.

11. Then store in a cool, dark place.

These are the recipes we got today. Of course, there are many more of them than I can write in one article, but today I tried to choose the most delicious and the simplest among them. I hope that you will like my choice too. And you can find for yourself what you would like to preserve for the winter.

And I'll leave it at that. Prepare delicious tomato salads for the winter, and let the process be successful!

Bon appetit!

Summer has saturated us with vitamins, but a slushy autumn is ahead and long winter. Housewives try to provide their families with preparations in order to please their households with tasty and healthy canned vegetables. These include winter salads. Due to the variety of ingredients in such preparations, each of them has its own special taste.

Winter salads do not require any special occasion for serving and go perfectly with any dish. Tomatoes, even in processed form, retain a lot of benefits. They contain:

• lycopene – a substance that fights aging and cancer;
• thiamine, which regulates the activity of the nervous system and helps to resist stress;
• serotonin, which is responsible for good mood, appetite and memory;
• vitamin C, which makes blood vessels more elastic and supports the immune system (most of it is retained in recipes that do not require cooking);
• organic acids that improve digestion and increase appetite.

Important! U winter preparations there are also limitations. It is recommended for hypertensive patients, people with urolithiasis, pyelonephritis, pancreatitis and stomach ulcers to reduce their consumption to a minimum. Due to the sugar in their composition, canned vegetables are also not recommended for diabetics.

This salad has this name for a reason. He gained his popularity thanks to simple composition, quick cooking And excellent taste. It is best prepared from medium-sized tomatoes; cherry tomatoes are perfect for preparing. Here full list products needed for this salad:

• 2 kg tomato;
• 3 medium onions;
• 1 head of garlic;
• 50 ml vegetable oil;
• a bunch of parsley;
• 50 ml of 9 percent vinegar;
• 80 g sugar;
• 30 g salt;
• 10 peas of allspice.

Before preparing the salad, you will need to sterilize five 600-gram jars. The tomatoes must be washed and each one pricked with a toothpick at the point where the stalk is attached. Place some chopped garlic and herbs on the bottom of the jars, pour in 10 ml of calcined vegetable oil and place the tomatoes, placing them with onion rings.

The marinade is prepared from 1 liter of water, salt, sugar and pepper. It needs to be stirred until the salt and sugar are completely dissolved, let it boil, and then add vinegar. Then hot marinade pour into jars with tomatoes. Each container is covered with a lid, but not rolled up.

After this, the jars are sterilized in a wide saucepan with a cloth placed on the bottom, filled with water up to the shoulders for 15 minutes, then sealed, turned upside down and wrapped until cool.

Winter tomato salad You'll lick your fingers: video

Tomato salad with bell peppers will energize you good mood and energy on the gloomiest day. For summer residents, preparing such a preparation - great way save your harvest. The salad uses simple and affordable ingredients:

• 1.5 kg of dense ripe tomatoes;
• 2-3 pcs. sweet bell pepper;
• 1 onion;
• a small bunch of dill;
• 50 ml refined vegetable oil;
• 2 tbsp. l. granulated sugar;
• 1 tbsp. l. heaped salt;
• 20 grams of 9 percent vinegar.

Vegetables need to be washed and peeled. Tomatoes are cut into large slices, onions into half rings, peppers into strips. Dill greens should be finely chopped with a knife.

Place the prepared vegetables in a plastic or enamel dish, add the remaining ingredients, cover and leave to brew for one hour.

In the meantime, you should prepare the jars. They are sterilized by steam or in a hot oven. The lids should also be sterilized in hot water for 5-7 minutes.

After the vegetables have been pickled, they are evenly placed in jars along with the brine. Then the containers are covered with lids and placed for gas sterilization in a wide container with water. After 20 minutes, the jars are taken out and rolled up. They should be kept upside down and wrapped until they cool.

Tomatoes prepared according to this recipe turn out sugary, with a slight spice. Onions and black pepper add a piquant spiciness to tomatoes. If you don't like sweet vegetables, you can add less sugar to your salad. The process of preparing canned food is very simple; even a novice housewife can handle it. The list of ingredients is given for a 1 liter jar:

• 1.1 kg of ripe tomatoes;
• half an onion;
• 3 tbsp. l. 9 percent vinegar;
• 110 g sugar;
• 1 tsp. salt;
• 2 cloves of garlic;
• 2 peas of allspice;
• 1 tbsp. l. black ground pepper.

Vegetables should be dense so that they do not lose their shape in the jar. The tomatoes are washed and cut into halves. Peeled chopped onions can be cut into thin circles or half rings. Garlic cloves, peppercorns and onion rings are placed at the bottom of the prepared jars. Place tomato halves on top of them, after dipping each cut side into ground pepper.

The jars filled with vegetables are poured with boiling water and allowed to stand for a quarter of an hour. Then pour the water into the pan and add required amount salt and sugar, bring to a boil again, stirring the ingredients until they dissolve.

After the marinade boils, turn off the heat, add vinegar and immediately pour into jars. Close chopped tomatoes sterilized lids, turn over and keep covered for two days.

Tomatoes for such a salad must be intact and healthy. You should be especially careful if you buy vegetables at the market, because often green tomatoes are picked from diseased bushes. Taste unripe fruits Gives canned vegetables a certain piquancy. In addition to green tomatoes, the salad recipe also includes other vegetables. You will need the following ingredients:

• 0.6 kg green tomatoes;
• 0.8 kg of cucumbers;
• 0.6 kg of white cabbage;
• 0.3 kg carrots;
• 3 onions;
• 4 cloves of garlic;
• 120 ml vegetable oil;
• 40 g salt.

Vegetables are washed. Peel carrots and cucumbers and cut into strips. Peeled onions should be cut into half rings, and tomatoes into cubes. The cabbage needs to be finely chopped. Garlic is passed through a press. After this, add salt to the vegetables and mix them with your hands, lightly kneading the cabbage. The mixture should stand for 2 hours and give juice.

After this, put the pan with vegetables on the fire, add vinegar, oil and cook for 45-50 minutes until the vegetables are completely soft. Then the salad is laid out in clean jars, covered with lids and put on gas for sterilization in a container with water. After 10 minutes, the jars are taken out and rolled up.

Green tomato salad for the winter: video

For this salad, only high-quality tomatoes without bruises or cracks are suitable. Particular attention should be paid to preparing the jars. Recipes without sterilization necessarily include a sufficient amount of vinegar, sugar and salt - all of these components serve as preservatives. Try making a salad with tomatoes, pumpkin and carrots as the main ingredients. Most likely, this vitamin twist will become one of your favorites. To prepare you will need:

• 2 kg of tomatoes;
• 2 kg pumpkin;
• 2 kg carrots;
• 7 medium onions;
• head of garlic;
• 2 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 5 tbsp. l. sunflower oil;
• 0.5 cups vinegar;
• peppercorns.

Peeled pumpkin and carrots need to be cut into cubes, and onions into half rings. Tomatoes should be peeled, first dipped in boiling water, and then cut into slices. Then the pumpkin, carrots and onions are fried in a saucepan in vegetable oil. Place the vegetables in a pan, add tomatoes and the rest of the ingredients, except vinegar and garlic.

When the carrots and pumpkin become soft, it’s time to add the garlic and pour in the vinegar. The vegetable mixture is thoroughly mixed, kept on the fire for another 2-3 minutes, after which the gas is turned off and the salad is placed in jars, and then rolled up with sterilized lids. On final stage the blanks are turned over and wrapped for 2 days.

We offer you a recipe for a salad of tomatoes and cucumbers, prepared “Georgian style”. Additional shades of taste give it spices and hot pepper. This preparation will especially appeal to those who love oriental cuisine. To prepare the salad you need the following list of products:

• 2 kg of cucumbers;
• 0.5 kg of tomatoes;
• a bunch of cilantro;
• 50 ml vegetable oil;
• 50 g sugar;
• 20 g salt;
• 50 ml apple cider vinegar;
• 8 cloves of garlic;
• 1 tsp. khmeli-suneli;
• 1 tsp. coriander;
• 1 tsp. ground chili pepper.

1. The tomatoes need to be peeled and chopped in a blender, the greens should be chopped with a knife.
2. All ingredients except cucumbers and garlic are added to the resulting mass, and the mixture is put on fire.
3. In the boiling sauce you need to put grated fine grater garlic and after 10 minutes add cucumbers cut into thin circles.
4. After this, the salad should be cooked for another 10 minutes.
5. The finished snack is placed in jars, covered with lids, sterilized for 5-7 minutes and rolled up.

Zucchini always produces good yields. The fruits can be used not only for preparing caviar, but also added to salads. To prevent the preservation from being too bland, add half a pod of hot pepper to the main ingredients. So, for a tomato and zucchini salad, you will need:

• 1.5 kg tomato;
• 1 kg of zucchini;
• 0.5 kg of onions;
• 0.3 kg garlic;
• 75 g vegetable oil;
• 50 g sugar;
• 40 g salt;
• 1/2 chili pepper.

Please note that this recipe does not use vinegar. After you peel the zucchini and remove the seeds, cut the pulp into thin half rings. Add sugar, salt, vegetable oil to the chopped vegetable and cook on the stove.

After 10 minutes, add the tomatoes, cut into slices, into the pan. After another similar period of time, onion half rings are sent to the vegetables.

Before turning off the salad, you need to put hot peppers and garlic chopped into small pieces into the pan. After 5 minutes, you can remove the container from the heat, place the vegetable snack in the prepared jars and roll it up with a machine. Turn the finished salad over and wrap it in a blanket for 2 days.

Tomato and zucchini salad for the winter: video

Cooking with rice for the winter not only has an excellent taste, but also quickly fills you up. A particularly successful recipe is one in which, in addition to tomatoes and rice, bell peppers, carrots and onions are used. To prepare you need to take the following products:

• 3 kg tomato;
• 1 kg of sweet pepper;
• 1 kg carrots;
• 1 kg of onion;
• 0.4 l vegetable oil;
• 1 cup long grain rice;
• 100 g sugar;
• 2 tbsp. l. salt;
• 0.5 cups 9 percent vinegar.

To begin with, the tomatoes should be pureed using a blender or meat grinder. The tomato mass is poured into a saucepan, oil, salt, sugar are added and cooked for 5-7 minutes. At this time, other vegetables begin to cook. It is better to chop the carrots on a coarse grater, cut the pepper into strips, and chop the onion into cubes.

The prepared ingredients are added to the pan, and as soon as the mixture boils, a glass of washed and dried rice is poured into it. It will take half an hour to prepare the salad. 5 minutes before the vegetables are ready, add vinegar. Hot snack transfer to sterilized jars and seal tightly with lids.

This salad is also called “Taste of August”. After all, it is in this month that all the seasonal vegetables that are necessary for preparing such a vegetable snack ripen. The ingredients for the recipe are taken not by weight, but individually and in equal quantities:

• 10 pieces tomatoes;
• 10 pieces eggplant;
• 10 pieces of pepper;
• 10 pieces of carrots;
• 10 onions;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 2 cups refined oil;
• 0.5 cups 9 percent vinegar.

Washed tomatoes and eggplants are cut into slices, peppers and carrots into strips, onions into half rings. Now you need to put the vegetables in a saucepan, mix and put on fire. Salt, sugar and vegetable oil are added at the same time. The salad will take 40 minutes to prepare, during which time you can sterilize the jars. Vinegar should be added at the very end of cooking. Ready mixture Place in prepared containers and seal with lids.

Advice! If you don't have a cool place to store the preparations, it is better to sterilize jars of salad before sealing, even if this is not indicated in the recipe. Then they can be stored at room temperature for a long time.

If in addition to tomatoes, your plot also produces apples, you can make a simple salad based on these two ingredients. To prepare two 650-gram jars you will need the following set of products:

• 0.5 kg tomato;
• 4 small apples;
• 4 cloves of garlic;
• a small bunch of parsley and dill;
• 2 pieces of cloves;
• 2 peas of allspice;
• 8 black peppercorns.

The ease of preparation is that the salad does not require either cooking or sterilization. But for it you will need to cook the marinade separately. For 1 liter of water take 1 tbsp. l. salt, sugar and vinegar and 1 bay leaf. You will have some marinade left over, you can use it for cooking lightly salted cucumbers, but it’s easier to maintain proportions.

Tomatoes and apples need to be washed and cut into slices. Place half the herbs and garlic at the bottom of the sterilized jars, then a layer of apples, a layer of tomatoes and again apples. Tomatoes can be used not only red ones, but also slightly unripe ones. The remaining greens are placed on top of the apples. The jars are filled with boiling water and allowed to stand for 10 minutes. Then the water is drained and the salad is immediately poured with marinade right up to the lid. After this, the cans are rolled up with a machine and covered with a blanket for a day.

So various recipes will allow you to make the preparations varied and not boring. You can always alternate them with each other, bringing another jar to the table for your household and your guests. Canned vegetables are stored for a very long time, but they may not survive until mid-winter, due to their excellent taste.