Winter salad from overripe tomatoes. Tomato salad for the winter

Preparations for the winter - Tomato salads

The festive table will become unusually bright and attractive if it is decorated with winter preparations and delicious tomato salads, which the hostess had to work on in advance.

Among the simplest recipes for homemade tomato preparations for the winter, you can find such an unusual and very delicious salad, made from tomatoes and juicy carrots.

To prepare you will need:
-1.5 kg of ripe red tomatoes;
-1 kg of juicy carrot roots;
-1 glass of sunflower oil;
-100 grams of sugar;
- 100 grams of garlic, passed through a garlic press;
- 1 tbsp. spoon of vinegar essence;
- spices: salt and black ground pepper– 1 tbsp. spoon.

The carrots are passed through a meat grinder, the tomatoes are chopped and mixed with ground carrots. Add sugar, salt and sunflower oil, mix everything thoroughly and put it on the fire for an hour and a half.

About 15 minutes before the end of cooking, add mashed garlic and black pepper to the future tomato-carrot salad.

About 5 minutes before the end, add 1 tbsp to the salad. a spoonful of vinegar essence. After waiting time, the salad is removed from the heat, placed in pre-prepared sterile jars and quickly rolled up.

Both household members and guests will certainly enjoy the original tomato salad for the winter - “Czech salad”.

To prepare it you will need (about 7 liter cans salad):

3 kg of ripe, not too soft tomatoes;
- 1 kg of onions;
- 1 kg of sweet bell pepper;
- 5 heads (not cloves!) of garlic;
- 5 peas of black allspice.
Separately for the marinade you will need:
- 2 l. water;
- 6 tbsp. spoons of sugar;
- 3 tbsp. spoons of salt;
- 2 tbsp. spoons of vegetable oil;
- 1 tbsp. spoon of vinegar essence.

The tomatoes are washed, dried and cut into 4 parts. Peppers and onions are cut into rings, the garlic is peeled and chopped. All components are sent layer by layer into pre-prepared and steamed sterilized jars: first – tomato slices, then – onion and garlic rings. The final layer is chopped garlic.

Carefully pour the boiling marinade over the vegetables, taking care not to accidentally get them on the edges of the jar. Vegetables drenched in marinade directly in glass containers are sent for sterilization in a large pan of water set over a fire.

0.5 liter jars of salad are sterilized for about ten minutes, 1 liter jars - for fifteen minutes. After this, the jars are rolled up with previously sterilized lids, turned upside down and wrapped with a warm blanket on top.

After the jars of salad have cooled, many housewives are confused by the fact that the marinade becomes a little cloudy due to the addition of garlic. Don't worry - it's completely normal and tastes delicious. winter harvesting doesn't have any effect!

This winter salad, prepared from ripe tomatoes, sweet pepper and carrots. Despite the abundance of ingredients, it is prepared quite quickly and does not require special practical culinary knowledge and experience.

So, you will need the following ingredients:

3 kg of ripe red tomatoes;
- 1 kg of grated carrots;
- 1 kg of onion;
- 1 kg of sweet red bell pepper;
- 300 grams of sugar;
- 100 grams of salt;
- 400 grams of vegetable oil;
- 3 tbsp. spoons table. vinegar or 1 tbsp. a spoon of 30% vinegar;
- 1 teaspoon ground black pepper.

The vegetables are chopped, mixed with salt, covered with a lid and left for about 12 hours for the juice to appear. Then oil, pepper, sugar and vinegar are added to the vegetable mixture and everything is sent to the fire.

The future salad is boiled for half an hour, then placed in sterile jars and rolled up.

Place the rolled containers with salad on a flat surface with the lid down, cover with a warm blanket on top and wait until it cools completely.

Onion and tomato salad for the winter is quite easy to prepare, and anyone, even a novice housewife, can handle it.

It will require:

1 kg of juicy tomatoes;
- 500 grams of onions;
- 100 grams of sugar;
- 10 crushed allspice peas;
- 5 crushed things aromatic spice– cloves;
- 5 teaspoons of salt;
- 1-2 tbsp. spoons of 30% table vinegar.

The onions are cut into rings, the tomatoes into slices. The tomatoes are placed in a saucepan with a strong, thick bottom and heated for ten minutes.

Then add chopped cloves to the tomatoes and allspice, sugar, salt and chopped onion. The mixture is boiled for about 10-20 minutes until some of the liquid has evaporated from the pan. Vinegar is added to the remaining vegetable mass, the salad is transferred to sterile jars, which are immediately sealed.

Containers with ready-made salad cool slowly, covered with a warm blanket.

Another option for a simple, but amazing-tasting, hearty winter tomato salad also includes an ingredient such as beans. To prepare a salad of tomatoes and beans for the winter, you can use both white beans soaked in water and plain canned white beans.

Required:

Ripe juicy tomatoes– 3 kg;
White beans – 1 can;
Carrots – 1 kg;
Onions – 1 kg;
Sweet bell pepper – 1 kg;
Vegetable oil (for frying vegetables);
Sugar – 150 gr;
Salt to taste.

If you use regular beans, you need to pre-soak them in water for one night and then boil them.

Tomatoes are blanched in boiling water, crushed, boiled and passed through a sieve. Onions and juicy bell peppers are chopped, carrots are grated, after which all vegetables (except, of course, tomatoes) are fried in vegetable oil.

The fried vegetables are mixed with tomatoes, sugar and salt are added to the vegetable mixture, and boiled for another forty minutes. Then the salad is laid out in pre-prepared, steamed jars and rolled up.

Fans of original winter salads will definitely love green tomato salad for the winter. The given recipe for preparing it is quite simple and has already been tested by many housewives.

To prepare approximately 6 liters of salad you will need:

24 large, undamaged green tomatoes;
- 3 pieces of red and 3 pieces of green sweet bell peppers;
- 12 large onions;
- 5 glasses of sugar;
- 3 tbsp. spoons of mustard seeds;
- 3 tbsp. spoons of celery seeds;
- 1 tbsp. spoon of salt;
- 2 glasses apple cider vinegar.

The peppers are washed in advance, the stems and seeds are removed. Then, in a food processor or meat grinder, chop the tomatoes, onions and prepared bell pepper. After this, line the bottom of a large colander with clean gauze, place the vegetable mixture in the colander and wait until the vegetables give up excess juice - for this, the vegetable mixture should be kept in the colander for about an hour.

Next, in a large saucepan (not aluminum), mix the vegetable mixture, mustard seeds, celery seeds, vinegar, sugar and salt. Bring everything to a boil, after which the future salad is kept on low heat for another 5 minutes, stirring regularly.

In the meantime, you also need to prepare the jars - for the specified amount of ingredients you will need approximately 6 liter or 12 half-liter jars. Containers are sterilized by steam, then laid out in them hot salad, trying to fill the jars to the very top.

The containers filled with salad are sent for additional sterilization to a large pan of boiling water for about half an hour. The water level in the pan should reach the containers approximately to the “shoulders” - the bend line of the jar leading to the neck. After the sterilization procedure, the containers with the workpiece are rolled up for the winter.

A worthy decoration for any winter festive table There will also be a green tomato salad, the recipe for which has been mastered by more than one generation of housewives.

To prepare approximately 5 liters of this original salad, required:

3 kg of green, undamaged tomatoes;
- 2 kg of juicy carrots;
- 2 cups of vegetable matter. oils;
- 1 kg of onion;
- 6 tbsp. spoons of sugar;
- two tablespoons of salt;
- 1 tbsp. a spoonful of 30% vinegar or a quarter glass of regular table vinegar 9%;
- 0.5 spoons of tomato sauce;
- 5 peas of allspice black pepper.

The vegetables are chopped, after which they proceed to preparing the filling. It requires mixing tomato sauce, vegetable oil, salt, vinegar and sugar. Pour the prepared tomato-oil mixture over the chopped vegetables and add black peppercorns.

The mixture is infused for a couple of hours, then boiled for another two hours. The finished salad is placed in sterile jars and covered with boiled, clean lids.

Among all known methods To prepare a salad from green tomatoes for the winter, you can highlight this simple recipe delicious winter preparation.

To prepare this extraordinary salad required:

3 kg of green tomatoes;
- 2 kg of selected onions;
-2 kg of carrots;
- 1 glass of tomato paste or 0.5 liters of tomato juice;
- 0.5 liters of sunflower oil;
- 3 tbsp. spoons of coarse table salt;
- 1 tbsp. spoon of granulated sugar.

Vegetables are chopped, mixed with spices and cooked for forty minutes. Then the finished salad is laid out in pre-sterilized steamed jars and rolled up.

A real delight is the winter tomato salad prepared according to the recipe below.

For it you will need:

3 kg of juicy, but not overripe tomatoes;
- 3 kg of bell pepper (you can take the fruits different colors– then the salad will turn out bright);
- 1 kg of selected onions
- 1 kg of carrots;
- 300 grams of granulated sugar;
- 2 glasses of sunflower oil;
-1 glass of table vinegar;
- 100 grams of salt;
- black peppercorns and Bay leaf.

The onion is cut into half rings, the tomatoes are cut in the same way as in regular salad. Grate the carrots on a coarse grater. Then add oil, sugar, salt, vinegar, pepper, and bay leaf to the vegetables. The mixture is simmered for an hour and then distributed into clean, sterile jars.

Fans of spicy winter salads will undoubtedly enjoy this spicy salad from tomatoes for the winter, prepared according to the following recipe, popular among gourmets.

It will require:

1 kg of juicy tomatoes;
1 kg of cucumbers;
500 grams of bell pepper;
1 hot red pepper;
500 grams of onions;
100 grams of garlic;
150 grams of granulated sugar;
10 peas of aromatic black pepper;
100 grams of vegetable oil;
50 grams of fragrant tarragon;
50 grams of dill;
100 grams of fruit vinegar;
40 grams of salt.

Tomatoes, peppers and cucumbers are thoroughly washed and cut into slices. It is not recommended to remove the pepper seeds - they are cut together with the core, so the salad will turn out much tastier. Garlic and onion are peeled and finely chopped.

The greens are washed and chopped with a knife. All prepared ingredients are mixed, after which sugar, vegetable oil, black peppercorns, salt and vinegar are added. After the vegetables have released their juice, they are put on the fire and boiled for ten minutes.

Then the finished salad is distributed into clean, pre-sterilized jars, which, without wasting time, are immediately rolled up and, turning the already rolled up glass containers upside down, placed under a blanket until they cool completely.

Especially for the site zagotovkinazimu.ru

At it's peak! Among other vegetable abundance, tomatoes come first, and among preparations, tomato salads for the winter are in the lead. And well deserved! Varied and tasty tomato salads for the winter - universal dishes, desirable and boiled potatoes, and to fried, and to meat dishes, and just like that with fresh, crispy bread.

Preparing tomato salads for the winter is a pleasure: vegetables with which tomatoes are combined are a dime a dozen, recipes, original and simple, too. Maximum pleasure at minimal cost. Isn't this the cherished dream of all housewives? To implement it, you are welcome to visit us on the Culinary Eden website.

In order not to create a branch of the steam room from the kitchen, sterilize the jars in the oven. Yes, it will be hot, but it is inevitable. But you won’t be swimming in clouds of steam rising from the pan over which the jars are sterilized. Wash the jars with soda or laundry soap, place them on the oven rack and turn it on at 120-130°C. Fry the jars for 10-15 minutes, reduce the temperature to 100°C and keep the sterile jars in the oven until packaging. Use oven mitts and be careful! The lids need to be boiled before rolling.

The duet of tomatoes and cucumbers is a classic. Let's start with it.

Salad “Favorite”

Ingredients:
4 tomatoes (can be pink or green),
3-4 cucumbers,
3 onions,
2-3 bell peppers,
greens and parsley root - to taste,
4 cloves of garlic,
4 peas of allspice,
3 bay leaves.
For filling (per 1 liter of water):
1 tbsp. l. coarse salt,
3 tbsp. l. Sahara,
2.5 tsp. citric acid.

Preparation:
Cut the tomatoes into large slices, cucumbers into slices. Cut the sweet pepper into strips and the onion into rings. Chop the parsley root. Place spices at the bottom of the jars and all the chopped vegetables on top. Fill the jars tightly, 2 cm below the top of the neck. To prepare the filling, combine all the above ingredients, bring the solution to a boil, let it simmer for a couple of minutes and pour into jars. Sterilize in boiling water: 0.5 liter jars - 15 minutes, 1 liter jars - 30 minutes. During this time, compact the contents of the jars several times to remove air bubbles. After sterilization, roll up the jars, turn them upside down and leave until cool.

The next salad on our list is called “Miracle” for a reason. It tastes like fresh, like a freshly prepared salad. And in winter, a salad from fresh vegetables- this is a real miracle.

Salad “Summer Miracle”

Ingredients:
3 kg tomatoes,
1 kg cucumbers,
1 kg of onion,
1 kg bell pepper,
1 kg cabbage,
250 g vegetable oil,
250 g sugar,
3 tbsp. l. salt,
3 tbsp. l. 9% vinegar,
10 bay leaves,
20 black peppercorns,
10 peas of allspice.

Preparation:
Cut tomatoes, cucumbers, bell peppers, onions and cabbage into random slices of approximately the same size. Mix all the vegetables in a large enamel saucepan or other container designed for cooking salads. Add vegetable oil, sugar, salt, vinegar, spices to the vegetable mass and put on fire. Cook from the moment of boiling for 7-10 minutes, stirring. Place in sterilized jars, roll up, turn over, wrap.

Usually, when we talk about charlotte, we mean sweet fragrant pastries, but in our case this is what we call a very tasty preparation.

Tomato salad “Charlotte”

Ingredients:
1 kg of tomatoes,
300 g onions,
3-4 pods of sweet pepper,
½ tsp. ground black pepper,
1 tsp. salt,
½ tbsp. Sahara,
1 tsp. 70% vinegar essence,
vegetable oil.

Preparation:
Cut the onion into small cubes, fry it in a frying pan with heated vegetable oil until soft and transfer to a saucepan with a thick bottom. Cut the tomatoes into slices, sweet peppers into strips and place in a pan with onions. Add sugar, salt, ground black pepper and simmer for 25 minutes from the moment of boiling. At the end of cooking, carefully add to the salad. vinegar essence, stir, cook for another minute, then remove the pan from the heat. Place the hot salad into sterilized jars and roll up.

The following recipe is simply a unique preparation: simple, tasty, which can be used both independent dish and as a seasoning for cabbage soup, as a sauce for pizza or tortillas, to cook meat, chicken or fish with it under marinade.

Tomato salad for the winter “For all occasions”

Ingredients:
3 kg tomatoes,
1 kg carrots,
1 kg bell pepper,
1 kg of onion,
300 g vegetable oil,
100 g salt,
300 g sugar,
200 g 9% vinegar.

Preparation:
Cut the tomatoes into slices, peppers and onions into small cubes, grate the carrots on a coarse grater. Pour vegetable oil into a large saucepan, add salt, sugar, add vinegar and add vegetables. Put it on fire. As soon as Vegetable mix boils, reduce the heat and cook the salad for 25 minutes after boiling, remembering to stir so as not to burn. Place the prepared salad in jars, roll up, turn the jars over, and wrap for a day. You can store it right in your apartment.

If you have already put all the ripe red tomatoes into use, but you have not yet found a use for the brown or green ones, send them to tomato salads for the winter - you won’t go wrong!

Salad from green tomatoes"Monastic"

Ingredients:
1.5 kg green or brown tomatoes,
1 kg zucchini,
500 g onions,
300 g garlic,
1 pod hot pepper,
½ tbsp. vegetable oil,
¾ tbsp. Sahara,
1.5 tbsp. l. salt,
¾ tbsp. fruit vinegar.

Preparation:
Wash the tomatoes and zucchini, cut them into circles, onion into rings, garlic into small slices. Mix all the vegetables, add sugar, salt, vegetable oil, vinegar and hot pepper. Leave for a while to let the vegetables release their juice. Then place the container on the fire and boil the mixture for 10 minutes from the moment it boils. Pour the prepared boiling salad into jars, roll it up, turn it upside down and wrap it up.

Green tomato salad “Pleasure”

Ingredients:
5 kg green tomatoes,
1 kg of onion,
1 kg sweet pepper,
1 kg carrots,
250 ml vegetable oil,
250 ml 6% vinegar,
100 g sugar.

Preparation:
Cut the tomatoes, onions and peppers into equal pieces, grate the carrots on a coarse grater. Then put everything in a saucepan for cooking salad. Mix vegetable oil, vinegar and sugar, bring this mixture to a boil and pour it over the vegetables in the pan. Mix everything well and cook over low heat, stirring, for 30 minutes. Place the finished salad hot in sterilized jars and roll up the lids. You don't have to turn it over, just wrap it up and let it cool.

If you cook tomato salads for the winter in a multicooker, reduce the amount of ingredients by half or even three times, in proportion to the volume of the bowl of your multicooker. To prevent salads from turning out too liquid, remove the valve, excess steam will escape. Stubborn odor can be easily eliminated: pour into a bowl hot water, add lemon slices, close the lid and set the “Steam” mode for 10 minutes.

Happy preparations!

Larisa Shuftaykina

Tomatoes are very popular look vegetables both raw and in various blanks, one of them - tomato salad for the winter- has many varieties and is always appropriate on the table. And all because the sour taste of tomatoes not only goes well with other vegetables, but also often makes it possible to do without the use of vinegar, which not everyone likes, and not everyone’s health condition allows it to be used. And just as you don’t want to spoil porridge with oil, in most cases you can say that you can’t spoil a salad by adding tomatoes. In addition, this vegetable is quite affordable. And those who do not grow it themselves can buy tomatoes in a retail chain.

Winter tomato salad recipes

If you decide to prepare tomato salad for the winter, recipes, given by us, will allow you to make a choice depending on what vegetables you like. The simplest option The preparation includes only tomatoes and onions. For 5 liter jars of the preparation we will need 3 kg of tomatoes (only medium-sized dense tomatoes good quality, if possible, multi-colored), 0.5 kg of white onions, a large bunch of parsley, a head of garlic, black and allspice peppers, bay leaf. For the marinade, take 1 tbsp for 1 liter of water. spoons of salt and 2 tablespoons of sugar, 2 tbsp. spoons of 9% vinegar. You will need at least 2 liters of marinade. Oil for pouring 1 tbsp. spoon per liter jar.

First of all, we sterilize the jars and lids, and also wash the vegetables. Next, cut the tomatoes into slices about half a centimeter thick, cut the onion into half rings 2-3 mm thick. Peel the garlic, separate it into cloves and rinse with water. The cloves can be cut in half. Place a few peppercorns, 1-2 bay leaves on the bottom of the jar and fill, layering, with tomatoes and onions. The greens can be chopped and added evenly throughout the jar, or you can put a few sprigs on the bottom along with the spices. In a jar filled to the shoulders, place a few pieces of garlic on top and pour hot marinade over it. To prepare the marinade, boil water and add everything necessary ingredients. On top of the marinade, pour 1 tbsp into each jar. a spoonful of vinegar. After this, place the jars in a towel-lined container with hot water. The bottom needs to be covered with fabric. Cover the jars with lids. Sterilize for about 10 minutes from the moment the water boils. After this, remove the jars from the water, seal them hermetically, turn them over onto the lid and leave them wrapped until they cool. This salad keeps well even at room temperature, and thanks to minimal heat treatment it retains many vitamins and excellent appearance vegetables

In the fall, by the end of the harvesting season, we often have a large number of green or brown tomatoes left. How to prepare tomato salad for the winter in this case? If, in addition to them, you have peppers, carrots and onions, then you can prepare a wonderful and very delicious preparation. For 2 kg of tomatoes (green and brown), take 1 kg of bell pepper (preferably different colors), 1 kg of onion, 0.5 kg of carrots, 0.3 kg of celery and parsley (you can take greens to taste, as long as the total quantity matches), according to 300g garlic and hot pepper, 1 glass with a capacity of 250 ml of table or apple cider vinegar and vegetable oil. Salt and sugar to taste, but keep in mind that to store for the winter, the preparation should be a little saltier than a regular salad. From the given amount of vegetables you will get about 6 liters of preparation.

We clean, wash, cut the vegetables and put everything in a large bowl. Add sugar, salt, vinegar, vegetable oil to it and mix gently so as not to damage the vegetables. Taste and add if something is missing. While we are working on vegetables, at the same time we are sterilizing the jars. Scald the lids. We put the workpiece into jars along with the released juice, cover with lids and put to sterilize in a saucepan with cold water. Sterilization time depends on the volume of jars; for 0.5-liter jars it will take 45 minutes. 0.75 liter jars need to be sterilized for about an hour from the moment the water boils. Then we seal our workpiece and turn it upside down until it cools completely.

Of course, the ways to prepare green tomatoes do not end there. If you have green and brown cream tomatoes of small diameter, you can prepare the following salad:

1 kg green and brown tomatoes,

0.5 kg of onion,

100ml vegetable oil,

2-3 tbsp. Sahara,

1 tbsp. spoon of salt,

30 ml table or apple cider vinegar,

Greens to taste

Bay leaf, black and allspice peas.

Cut the tomatoes into slices about 5mm thick, cut the onion into half rings, chop the greens. If you wish, all this can either be mixed in a bowl or placed in layers in pre-sterilized jars. Prepare the marinade: dissolve salt, sugar, vinegar in 1 liter of water and bring to a boil. Add spices and boil for 5-10 minutes. Pour the slightly cooled marinade over the salad and place it in a container for sterilization. warm water. We sterilize jars with a capacity of 0.5 liters for about 20 minutes from the moment the water in the pan boils. Then we roll up the jars, turn them over onto the lid and wrap them up.

Tomatoes taste great with cabbage, both white and cauliflower. This salad is perfect as a side dish and will become great snack. Let's take

1.5 kg white cabbage,

1 kg of dense tomatoes (preferably cream),

1 kg of multi-colored bell peppers,

0.5 kg of onion,

0.5 kg carrots,

Salt 2 tbsp. spoons without a slide,

Sugar 3 tbsp. spoons,

Vegetable oil and vinegar 100 ml each.

Shred the cabbage thinly, remove the seeds from the pepper and cut it into noodles, cut the tomatoes into slices, and cut the onion into half rings. It is better to grate carrots for Korean carrots for purely aesthetic reasons, but you can also use regular coarse ones or cut into strips. We put all the vegetables in a large container: a saucepan, a cauldron or an enamel basin. Add salt, sugar, oil, vinegar and let it brew for about an hour. After that, put it on the fire and boil for 30-40 minutes. Hot billet Place in sterilized jars and seal immediately. Turn the jars over onto the lid and wrap them up. It is very good to add peppercorns and bay leaves to this salad when cooking.

A culinary classic - the “Ten” salad has been known for a long time and does not lose its popularity. Its recipe is very simple, vegetables: tomatoes, peppers, eggplants, onions, bell peppers, take 10 pieces each. Designed for the average size. If you have vegetables that are too different in size, then focus approximately on the volume they occupy. Vegetables are cut coarsely or placed whole if, for example, you took cherry tomatoes or small onions. Vegetables are prepared as usual: washed and removed all excess.

Eggplants are cut into 4 or 8 parts depending on shape and size, bell peppers, peeled from seeds - in half or into 4 parts, and in the same way - onions and tomatoes. Place all the ingredients in a large saucepan or cauldron, pour in a glass of vegetable oil and simmer until the vegetables are ready over low heat. Add half a glass of 9% vinegar, 2 tablespoons of salt and, if desired, the same amount of sugar to boiling vegetables. You can add garlic and spices to taste. You will find the best eggplant recipes for the winter in ours.

Delicious tomato salad for the winter

In general, nightshades all go well together in taste. Delicious tomato salad for the winter made with bell pepper. It is better to choose fleshy peppers, at the stage of biological maturity and of different colors. It doesn’t matter if it is one color, it won’t affect the taste in any way. Let's take 2 kg of tomatoes and sweet bell peppers, 0.5 kg of onions, which, by the way, turn out very tasty in this salad, a head of garlic, a glass of vegetable oil, 2 tbsp. spoons of salt, 0.5 cups of sugar, spices to taste.

Remove the seeds from the pepper and cut it into slices; in general, the cutting can be arbitrary, as you like. Peel the onion and garlic, cut the onion into half rings, and chop the garlic randomly. Cut tomatoes into slices or slices. If desired, they can be scalded, cooled and peeled. Place the prepared vegetables in a stewing dish, add all the other ingredients: salt, sugar, vegetable oil, spices and simmer for 15 minutes after it boils. Place hot into sterilized jars and seal hermetically.

If the vegetables are thoroughly washed and everything is done carefully, this salad does not require sterilization. Otherwise, you can sterilize the jars in a pan of boiling water for at least 10 minutes and only then roll them up.

Very good tomato salad for the winter with cucumbers. It would seem that tomatoes and cucumbers are now on sale all year round. But no, autumn vegetables cannot be compared with the pale hothouse sickness. And they have a richer taste, and more vitamins. This preparation undergoes minimal heat treatment and preserves the taste and appearance of fresh vegetables as much as possible, and its preparation does not take much time. Moreover, it is not necessary to take beautiful cucumbers one to one; hooks and slightly overripe ones will do. But it’s still better to take tomatoes that are firm and slightly unripe, maybe even brown, so that they don’t turn into mush during cooking. We will need:

3kg tomatoes,

3kg cucumbers,

1.5 kg of onion,

0.5l vegetable oil,

50 ml vinegar 9%,

0.5 cups sugar,

4st. spoons of salt,

Spices and herbs to taste.

Wash the tomatoes and cucumbers, dry them on a towel and cut into slices. Peel the onion, cut it into rings or half rings depending on the size of the onion. Place the chopped vegetables in a bowl, add salt, sugar, vinegar, and vegetable oil. Mix everything and leave for half an hour. To release the juice. After this, spoon the salad into the jars a little short of the top so as not to drip during sterilization, and place it in a pan with cold water. Place a napkin or towel on the bottom of the pan. The water should not reach above the hangers of the jars. Heat the pan to a boil and sterilize the workpiece over low heat for 20 minutes. After this, we immediately roll up the jars and turn them over. Sealing jars must be thoroughly washed and sterilized. You can add black and allspice and bay leaves to the bottom of the jars to taste. Ours tells in detail how best to preserve cucumbers.

It is probably impossible to consider all the recipes for tomato salad. I would like to tell you about one more recipe - this is a salad with beans and bell peppers. It is good because it can be used as an independent dish, since it is quite filling. This salad also makes an excellent side dish for meat. We don't eat beans very often because they take quite a long time to cook.

Of course, there are canned goods on sale, but homemade still tastes better. Beans, like all legumes, contain B vitamins, which are very important for health, and are quite stable during heat treatment.

For 1 kg of beans, take 1 kg of carrots, onions, bell peppers and 2 kg of tomatoes. In addition, we will need 1 glass of refined vegetable oil, 1-2 heads of garlic, 2 tablespoons of salt, and, if desired, hot pepper and other spices to taste. Rinse the beans so that there is no debris or damaged grains, and soak overnight in sufficient quantity water. In the morning we will cook it like this. So that it is soft enough, but not overcooked. Scald the tomatoes and peel them.

You can cut them into pieces and simmer until softened, and then rub through a colander or sieve. Grate the carrots on a coarse grater and chop the onion as desired. Peel the bell pepper from the seeds and cut into cubes. Pour oil and tomato mass into a cauldron, put all the vegetables there and simmer for 10-15 minutes, then add ready-boiled beans, chopped garlic, salt, vinegar, spices and simmer for another 10-15 minutes, then put in hot sterilized jars, roll up and turn it over onto the lid.

You can also use it in this salad. green beans. Select it carefully so that the blades are juicy, soft, and the grains are underdeveloped. The quantity is the same - 1 kg, only we will cook it a little differently. Wash the pods, cut off the stalks and cut them into pieces of arbitrary size. Boil water and boil the beans in it for 10 minutes. Place the boiled beans along with other vegetables and simmer for 25-30 minutes. We pack the finished salad and roll it up. How to prepare horseradish for the winter is described in detail in ours.

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 serve winter salads Tomatoes can be used 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

Tomatoes in fresh - 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.
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
Have a 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 quantities
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 sugar large quantities, and he -

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

canned salads

from tomatoes - 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
Cut the peppers into half rings up to 1 cm thick.
Tomatoes - into slices, and then slices - in half.
Carrots - in sticks.
Now add sugar, vinegar, pepper and oil.
Simmer for 40 minutes.
Place into jars and seal.
Turn it over.
Cover with a blanket.
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.

canned salads

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.

salt - 80-90 g;

Pour the oil into the pan.
Chop the onions and carrots.
Fry.
Peel and cut the eggplants.
Add to already fried vegetables.
Pour hot water over the tomatoes, remove the skins and chop them too.
Add them to a common pan.
Chop the greens and add them there.
Now it's time for sugar and salt.
Simmer for 40-50 minutes.
Stir, otherwise the dish will burn.
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.

canned salads

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.

salt - 80-90 g;

Cut the eggplants into circles 1 cm thick. Do not peel off the peel.
Place in a separate container, fill with warm salted water (to cover completely).
Soak for an hour.
Finely chop the tomatoes, peppers, garlic and herbs. Better yet, use a meat grinder.
Add salt and vinegar to the resulting sauce.
Stir.
Pour oil into a thick-bottomed pan.
Layer the eggplant and sauce.
Boil it.
Simmer for another 20 minutes.
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 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.

canned salads

from tomatoes - 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
red beans - two glasses (boil in advance);
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:
sunflower oil - 200 ml;
vinegar - 100 ml;
salt - 60 g;
sugar - 250 g.

salt - 80-90 g;

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

Such short cooking allows you to preserve as much as possible. beneficial features and the consistency of the chopped vegetables - 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.

canned salads

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.

salt - 80-90 g;

Remove the “butts” from the tomatoes.
If the tomatoes are large, cut them into slices, if medium - into quarters, small - into halves.
How to cook
Crush the garlic with a press or chop with a blender.
Place all the ingredients of the recipe in an enamel bowl and mix. Be careful not to damage the structure of the vegetables.
Leave for 30-40 minutes.
Place into pre-sterilized jars and cover with lids. But don't roll it up.
Place a towel at the bottom of a wide container to prevent the container from slipping.
Place filled jars.
Fill with water up to the shoulders.
Boil it.
Sterilize for 20 minutes.
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.

canned salads

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.

salt - 80-90 g;

Grind the tomatoes and onions in a blender.
Carrots - grate.
Peppers - cut into cubes.
Place everything (except the rice) in a large container.
Boil for an hour.
Rinse the rice and soak.
When the vegetables are cooked, add the cereal.
Stir.
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.

canned salads

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.

salt - 80-90 g;

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

canned salads

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.

salt - 80-90 g;

Remove the peel and seeds from the zucchini.
Cut into half rings 0.5 cm thick.
Pour into a large container.
Add butter, sugar, salt.
Cook for a quarter of an hour after boiling.
Cut the tomatoes into slices, also of small thickness.
Add to the total mass.
Simmer for another quarter of an hour.
Cut the onion into half rings.
Dip into vegetables.
Grind pepper and garlic.
Place in a common saucepan.
Simmer for another five minutes.
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.

canned salads

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.

salt - 80-90 g;

Sterilize containers and lids.
Chop the greens and garlic.
And place it at the bottom of each jar.
Heat the oil.
And pour 10 ml into each jar.
Make a hole in the stem of each tomato with a toothpick.
Cut the onion into rings.
Place whole tomatoes and onions in a container.
Add salt, sugar, pepper to a liter of water.
Boil the marinade until the grains dissolve.
Add vinegar to it.
Pour the hot (but not bubbling) marinade into the jars of tomatoes.
Cover with lids, but do not roll up.
Place a piece of fabric at the bottom of a wide container.
Place the jars and fill with water up to the shoulders.
Sterilize for a quarter of an hour.
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.

canned salads

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.

salt - 80-90 g;

Cut the tomatoes into slices approximately 0.5 cm thick.
How to cook
Sweet peppers too.
Grate the carrots.
Place everything in a container.
Add salt, sugar, oil and vinegar.
Stir and leave to marinate for two hours.
Sterilize containers and lids.
Pack the salad tightly into the jars.
Cover with sterile lids.
Place a towel at the bottom of a wide container and place the jars.
Fill with water up to the shoulders.
Sterilize the salad after boiling the water for another quarter of an hour.
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.

canned salads

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.

salt - 80-90 g;

Cut the onion into half rings.
black pepper - to taste.
Fry.
Immerse the tomatoes in boiling water for 15 seconds, remove the skin and chop.
Send them to fry with onions and carrots.
Remove the seeds from the pepper and cut into half rings.
Place into the total mass.
Add salt, sugar, mayonnaise, and tomato paste.
Stir.
Simmer for half an hour under the lid.
Add vinegar and garlic last (pass through a press).
Simmer for another quarter of an hour.
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. This fish and vegetable salad is self-sufficient - it can be safely served as an independent dish. It is better to take fresh or frozen fish.

canned salads

tomatoes - 1.3 kg;
fish - 5.2 kg;
sweet pepper - 4.1 kg;
onion - 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.

salt - 80-90 g;

Boil the fish.
Separate the fillet from the bones.
Tomatoes - chop in a blender.
Carrots - grated.
Onions and peppers - in half rings.
Combine the vegetables in a large container and simmer for half an hour.
Then add fish fillets, salt, sugar, vinegar, oil, spices.
Simmer for another half hour.
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.

canned salads

mushrooms - 1.5 kg;
red tomatoes - 1 kg;
With sweet pepper
onion - 0.5 kg;
carrots - 0.7 kg;
carrots - 1 kg;
onion - 1 kg;
sugar - 150 g;
salt - 50 g;
favorite spices - to taste.

salt - 80-90 g;

Chop the mushrooms as you like.
Boil for ten minutes.
Drain the liquid.
Turn on the gas and evaporate the remaining moisture.
Cut the tomatoes into cubes.
Fry in a separate bowl in oil for five minutes. They should give juice.
Cut the carrots, onions and bell peppers into cubes.
Send vegetables to tomatoes.
Add salt, sugar and mushrooms.
Boil it.
Simmer for another hour.
Stir the salad so it doesn't burn.
Pour in vinegar.
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.

canned salads

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

salt - 80-90 g;

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

Dear preparers, creating our next recipe, which has become green tomato salad for the winter, we thought, why not put together the most interesting and delicious recipes various homemade tomato salads. We thought and did, we hope you will like our selection and each of you will find a lot of new and interesting things in it, which will incredibly please your family and friends.

So, winter tomato salad recipes for every taste.

1.Cucumber and tomato salad for the winter.

To prepare this salad we will need:

Tomatoes

Coarse salt

Granulated sugar

Black peppercorns

Allspice

Bay leaf

Preparation:

First, let's prepare the vegetables, wash them well, dry them and cut them - cucumbers into circles or semi-circles, as for preparing stock, and tomatoes into small slices. Try to cut the tomatoes in some kind of container, such as a bowl, to catch not all of the juice that leaked out of them during the cutting process.

Next, let's move on to preparing the marinade. To do this, take one liter of water and pour the resulting tomato juice, add four tablespoons of sugar, two tablespoons of salt and two teaspoons of vinegar, mix everything over high heat, bring to a boil and remove from heat. The marinade is ready.

Then we place sliced vegetables in layers in pre-prepared jars, almost to the very top, add spices (bay leaf, black peppercorns and allspice) and pour hot marinade over everything. We cover the jars with lids and send them for sterilization for 15-20 minutes (we are talking about 700 gram or 1 liter jars), after which we immediately roll them up and leave them to cool slowly, bottom up, covered with a warm blanket.

2. WITHeggplant and tomato salad for the winter.

To prepare this salad we will need:

Eggplants – ten pieces

Tomatoes – ten pieces

Pepper – ten pieces

Onions - ten pieces

Garlic – ten cloves

Vinegar - three tablespoons

Salt - two tablespoons

Sugar - half a glass

Vegetable oil - two hundred grams

Preparation:

Let's start with the eggplants, wash them well, cut them large pieces as for any home. Also coarsely chop the washed tomatoes, peppers and onions.

Next, combine all the vegetables in one large saucepan or bowl, mix well, add spices and vegetable oil. Put it on the fire and, not forgetting to stir occasionally, cook for 17-25 minutes. Then pour in the vinegar and simmer for another 8-10 minutes and add the chopped garlic to the salad last. After 5 minutes, remove the salad from the heat and begin packing it into clean jars.

We will store such a preparation, as in the dark and cold.

3. WITHTomato salad for the winter will make you lick your fingersb.

To prepare such a delicious salad we will need the following ingredients:

Red tomatoes – three kilograms

Garlic - one head

Onions - one hundred and fifty grams

Vegetable oil (sunflower) - three tablespoons

Dill greens

Parsley

To prepare the marinade:

Coarse salt - three tablespoons

Granulated sugar - seven tablespoons

Bay leaf - three pieces

9% vinegar - one glass

Black peppercorns

Allspice peas.

Preparation:

As for preparing any , We’ll start ours with the preparation of the harvested raw materials. Wash the tomatoes well, dry them and cut each into four slices. Peel the onion and cut into thin openwork rings. Chop the clean greens as finely as possible. Peel the garlic and cut each clove lengthwise into thin slices.

Then we'll start preparing the marinade. For this purpose in cold water Add all the ingredients according to the recipe except vinegar, bring to a boil, simmer for a few minutes, then add vinegar and remove the filling from the heat.

After that, we immediately pour the prepared marinade into jars, cover each with a lid and send for pasteurization for about 17 minutes. Then we roll up the jars, turn them upside down, cover them with something warm (blanket, rug, feather bed, etc.) and let them completely cool down.

It is better to store this salad, like any other, in a cool place for no more than two years.

4. WITHgreen tomato salad for the winter without sterilization

To prepare a green tomato salad for the winter, you need to take the following products:

Green tomatoes – three kilograms

Carrots – one kilogram

Onions - one kilogram

Distilled water - half a glass

Vegetable oil (sunflower) – one glass

Coarse non-iodized salt - two tablespoons

6% vinegar - half a glass

Granulated sugar - one glass

Preparation:

Wash the green tomatoes, dry them, spread them on a cotton kitchen towel, and then cut them into small slices.

Carrots, peel, wash and grate on a vegetable grater (large). Can be grated for cooking. Peel the onion and cut into half rings.

Next, place all the prepared vegetables in enamel pan or basin intended for food products. Add water, vegetable oil, sugar and salt to them and leave to brew and soak for about one and a half to two hours.

Then place the dish with the salad on the fire, stirring, carefully bring to a boil, reduce the heat to slightly below medium and cook the whole salad for another 20-25 minutes.

When the salad is completely ready for preservation, add vinegar to it, mix it thoroughly and remove from heat.

Wash and sterilize the jars well in advance and boil the tin lids.

Place the hot, ready-made green tomato salad into jars and immediately roll up. Then we transfer it to a specially designated place, turn it upside down and wrap it in a feather bed until it cools completely.

We will send the cooled jars with fully prepared salad for storage in the pantry, where the cucumbers are already standing. canned fruits and berries and other homemade products.

5. Czech tomato salad.

To prepare such a Czech preparation we will need the following products:

Tight tomatoes – three kilograms

Bell pepper (sweet) – one kilogram

Onions – one kilogram

Garlic – five heads

Allspice – five peas

For the marinade filling:

Vinegar essence - one tablespoon

Vegetable (sunflower) oil - two tablespoons

Pure water (distilled) - two liters

Granulated sugar - six tablespoons

Not iodized salt- three tablespoons

Preparation:

First of all, take ripe, but tight and strong tomatoes, wash them and cut them into quarters; if the fruits are very large, you can cut each into 6-8 parts.

Wash the pepper, cut out the stalk, clean out the seeds and core through the hole formed, and then carefully cut each pepper into rings 5-7 mm thick.

We peel the onion and, like the pepper, cut it into rings, approximately 3-5 mm thick.

We combine all the ingredients of the future salad in one large container (saucepan, bowl, basin, etc.), mix well and let it brew for an hour and a half

After all the vegetables are ready and the salad is combined, we proceed to preparing the marinade. To do this, add sugar and salt to boiling water, as soon as the spices are completely dissolved, add vinegar and vegetable oil to the marinade, mix and remove from heat.

Wash glass jars with laundry soap, baking soda or any other you are used to detergent. Then we sterilize each jar over steam for 12-18 minutes.

Place the salad in ready-made pasteurized jars and pour the prepared hot marinade over it.

After pasteurization, we immediately roll up the jars with a special device, carefully turn each one upside down and insulate it, wrapping it in a feather bed or blanket for two days.

When the jars of salad have cooled completely, put them away as in the cold pantry.

6. And one more recipe from the series Withtomato salads preparations for the winter– Orange miracle.

To prepare a salad with such a funny fairy-tale name, we will need the following set of products:

Ripe tomatoes (red) – one and a half kilograms

Carrots – one kilogram

Garlic – one hundred grams

Granulated sugar - one hundred grams

Large salt– one tablespoon

Black pepper (ground) – one tablespoon

Vinegar essence – one tablespoon

We start preparing the Orange Miracle salad with tomatoes. We wash them well in cold running water. Then cut each fruit into 1 cm thick circles or small slices.

Combine carrots and tomatoes in one large saucepan, pour in sunflower oil, salt and sugar, mix everything and put on the stove to simmer over medium heat for 30-37 minutes.

While the vegetables are stewing, by the way, they should be stirred periodically, well, with a wooden spoon or spatula, peel the garlic cloves and chop them as finely as possible.

Fifteen minutes before the salad is ready, add garlic and ground black pepper, and five minutes before the end of cooking, pour in the vinegar essence.

First we need to wash and pasteurize the jars so that the salad is stored in them and does not spoil.

We carefully place the finished, hot “Orange Miracle” salad in jars almost to the very top and roll it up with a special device.

Such a bright preparation, similar in color to this one, will be stored at room temperature for no more than one or two years.

7. Tomato salad for the winter is delicious.

For cooking delicious salad you need to take the following ingredients:

Tomatoes – two kilograms

Cucumbers – five hundred grams

Onion - five hundred grams

Carrots - five hundred grams

Bell pepper – one and a half kilograms

Bay leaf - one piece

Allspice corns - one teaspoon

Sunflower oil - one glass

Granulated sugar - one glass

Coarse salt - two tablespoons

Vinegar (9%) - half a glass

Preparation:

First, we’ll wash and dry all the vegetables, then we’ll start cutting each one individually.

Cut the tomatoes into slices. Peppers in large cubes, cucumbers in circles, and peeled onions in thick rings or half rings. In this salad, all ingredients should be large.

We peel the carrots and grate them on any grater, large regular or for cooking vegetables in Korean style - whichever you like best.

Cover the pan with a lid and leave the salad to brew for exactly one hour.

After an hour, put the pan on high heat and bring the salad to a boil. Then reduce the heat to low and cook for another 11 minutes.

Place the prepared and always hot salad into pasteurized jars with screw-on lids and seal each one tightly.

Carefully turn the hot jars upside down, check for leaks, and if everything is ok, wrap them up and leave them to cool slowly.

You need to store this preparation, like all other canned salads, in a cool place with a temperature no higher than 20 degrees.