Spicy salads with tomato for twist. How to roll up a salad of tomatoes and cucumbers for the winter - a detailed video recipe

With a pre-prepared salad of this type, you can please any guests. This dish is ideal as an appetizer for alcohol and as a side dish for any main course.

Preparing the components:

• 3 kg fresh tomatoes,
• half a kilo of medium pepper,
• kilo of onion,
• 1 kg carrots
• half garlic,
• bay leaf,
• peppercorns,
• table salt, with the calculation of tsp. for 700,
• sugar, 3 teaspoons per 700 g,
• sunflower oil 400 ml,
• 70% acetic acid, take with the expectation of half a small spoon per 700 g.

Divide the tomatoes into small portions, chop the pepper into large straws, cut the carrot “finely” into circles. Place all ingredients in a bowl. We cut the onion in the usual way, in half, then into slices. Onions before slicing, you can pour over boiling water to get rid of the bitterness.

Pour sugar, salt into the pan with the ingredients (fewer spices are acceptable so that the salad with cherry tomatoes or others is less salty), 3 bay leaves with a pinch of peppercorns. Pour sunflower oil into vegetables (approximately a drinking mug). Mix all the ingredients with a large spoon or spatula. We put it on the fire until it boils, then reduce the heat a little and leave it to boil for half an hour, stirring occasionally, not allowing it to burn.

After 30 minutes, add two large spoons of acetic acid and cook for another 5 minutes. Steam the jars over the steam and spread the pickles. The recipe is designed for a volume of 6 liters.

How delicious to prepare green tomatoes for the winter?

Many recipes are prepared without the use of vinegar, so if you have stomach problems, then this type of cooking is the ideal solution. Recipes for the winter use both green and red tomatoes, and as you know, a tomato is a storehouse beneficial vitamins that aid digestion. Pickled and salted tomato helps to activate the intestinal microflora and is an excellent assistant in metabolism and anemia.

Salt Ingredients:

• 1.5 kg green tomatoes,
• 0.5 grams of red tomatoes,
• 0.5 grams of pepper,
• 0.5 grams of onion,
• 0.5 grams of carrots,
• Salt,
• Sugar,
• 250 grams of olive oil.

We cut all the components in “semicircles”. We wash the prepared fruits thoroughly and rub coarsely on a grater. Stir with a wooden spatula and bring to a boil. After the pickles are completely boiled, let them boil for an additional hour. Pour a tablespoon of salt and a spoonful of sugar, stir and let boil again, then try to see if there are enough spices. Pour in the extra virgin olive oil and let it simmer for 15 minutes. The resulting pickle for the winter, lay out on the prepared container. It turns out 2.5 liters of winter salad. It is better to choose strong tomatoes, not overripe so that they do not boil to the end. Recipes for such a dish look aesthetically pleasing, and are allowed to be served with main courses.

Harvesting for the winter from green tomatoes

When salting, it is better to choose strong varieties, for example, a variety - cream. Pickling for the winter from this variety is perfect.
Required products for the recipe:

• 3 kg green tomato,
• 1 kg carrots
• 1 kg of onion
• 1 kg of bell pepper,
• 100 ml 9% vinegar,
• sugar, 5 large spoons,
• salt, large 4 tablespoons,
• 300 ml. oils.

For cutting components, a large aluminum basin is used. Grind the tomatoes into rings or slices. Add the onion prepared with rings. Add grated carrots, thoroughly washed and peeled before that. We mix. Add chopped peppers. Pour sugar and 4 large tablespoons of salt into the vegetables, and mix. Pour all the fruits with cooked oil and vinegar essence 100 gr.

After good mixing, leave the salad to infuse for 2 hours. After that, put on the stove to languish for an hour. We reduce the flame. We steam the prepared container and from the still boiling pan, lay out the contents. Cherry tomato salad keeps well.

Light winter delicacy of cherry tomato

Select fruits that are ripe but firm.

What products will be required:

• Cherry 5-6 kg, per jar 800 grams;
• 2 tbsp. l. salt;
• 4 tbsp. l. Sahara.

We peel the tomatoes with a knife, before that one by one, dipping the fruits in boiling water, thus it is easier to peel and the peel quickly lags behind. We scroll the tomatoes in a meat grinder, add salt, sugar, counting spices per liter of pickles. We boil the scrolled mass. We fill sterilized jars with tomatoes, pour boiling water for 10 minutes and cover with sterilized lids. After steaming hot water pour and pour boiled tomato liquid, roll up, turn over and let cool completely. It is allowed to store winter delicacies at home. Advice, before preservation, rinse the fruits with hot, running water and rub with a brush.

Salad prepared for the winter from tomatoes and cucumbers

Pickle according to the recipe comes out in the form of a delicacy, like caviar. Cooking does not require sterilization.
There are others no less delicious recipes:

• 2 kg of tomatoes, 0.5 kg of cucumbers,
• 0.5 kg beam,
• 0.5 kg carrots,
• 1.5 kg of sweet pepper,
• Bay leaf,
• 5 peppercorns,
• 1 faceted glass of oil,
• 1 st. Sahara,
• 2 tbsp. l. salt,
• 9% vinegar - half a glass.

Peeled tomatoes, peppers, cucumbers, half a kilo of onions, chopped in circles, carrots in strips. We mix everything thoroughly. Add the ingredients to the container: salt, sugar according to the recipe, pepper, vinegar, bay leaf and oil.

Let's brew for an hour. After that, put the pan on the fire and cook for 10 minutes after boiling. Turn off and put in sterilized jars over steam. We twist with sterilized lids and put upside down. Cover and let cool completely.

Tip: "Recipes for this type of salad allow you to use cooked vegetables in soup, pilaf and as a side dish for the main course, as well as a snack on the table."

Preparing a winter salad of cherry tomatoes and grapes

In order to prepare tomatoes for the winter, counting on 3 liters of pickles, you will need:

• 500 grams of any homemade grapes,
• 1 medium pepper
• a bunch of dill greens,
• a couple of pieces of cherry and currant leaves,
• hell leaf.

For marinade per liter:

• 2 spoons of salt
• 2 spoons of sugar
• 1 teaspoon citric acid.

It is necessary to wash the tomatoes and grapes. Each berry is separated from the bunch. On the bottom of the sterilized dish is placed: currant, cherry, horseradish leaves and dill sprigs. For aesthetics, we lay the salad with cherry tomatoes in layers, alternating with grapes.

Pour the contents of the jar with boiling water. After 7 minutes, drain the water into a saucepan and boil with the addition of salt and sugar, when boiling, add a teaspoon of citric acid. Boil and pour into sterilized jars and close with a tight lid. Cherry salad with grapes for the winter is ready. There are other equally interesting recipes.

Tip: Use spices to increase shelf life. Tip, for harvesting it is better to choose unripe fruits, use currant leaves which will help you achieve the right consistency.

A quick recipe for cooking tomatoes with cucumbers for the winter

When preparing this recipe, follow the rules:

1. Do not use aluminum cookware for boiling.
2. The ingredients are cut to the same thickness.
3. Storage 4-6 degrees.

Products needed to prepare the recipe:

• Half kg. cucumbers,
• 250 gr. tomatoes,
• 150 gr. carrots,
• 2 peppers
• half a glass of vegetable oil,
• ground black pepper,
• 50 gr. salt.

We peel cucumbers, carrots. Pour boiling water over the tomatoes and remove the skin. We clean the pepper from seeds. Carrots, three cucumbers coarse grater and cut the onion and pepper into cubes. We skip the tomatoes through a meat grinder. In a small amount of oil, lightly fry the onions and carrots. Mix and add spices. Put on fire and simmer for 30 minutes. Pour into sterilized jars. Turn over, after cooling, place in a place without direct sunlight.

Tomatoes with onions for the winter

Other recipes are more complex, but this one is easy. You will need as many vegetables as you want to prepare for the winter in cans. Sterilization is not required, fill the jars with boiling water and leave for the preparation of the recipe.

• tomatoes,
• garlic,
• peppercorns,
• 3 teaspoons of salt
• 3 art. l. Sahara,
• 2 tbsp. l. vinegar 9%.

Cut tomatoes and onions into circles. We pour out the water from the jar, put a couple of peppercorns, a couple of cloves of garlic, two bay leaves on the bottom, if you like, you can put a clove. When laying, we begin to alternate, a layer of tomato, a layer of onion. Pour boiling water, wait for complete cooling, drain and again, pour boiling water, drain after cooling. After these procedures, pour the marinade.

Preparation of marinade for 1 liter of water:

We fall asleep in water and boil: 3 teaspoons of salt and 3 tbsp. Sahara. After boiling, remove from heat and pour 2 tbsp. vinegar. Pour salads with prepared marinade and close, wrap and leave to cool. We put in cool places.

Delicious preparation for the winter of tomatoes and cucumbers

The recipe is for 500 ml. bank.

For the recipe you will need:

• 350 gr. tomatoes,
• 250 gr. cucumbers,
• 1 head of onion
• 1 st. l. salt.
• 3 art. l. Sahara,
• 40 ml. 9% vinegar,
• a handful of peppercorns, a couple of peas of allspice,
• Bay leaf.

Slice tomatoes, cucumbers and onions. In sterilized jars at the bottom, put peppers and vegetables in layers. Pour marinade: salt, sugar and vinegar indicated in the recipe. Pour jars with salad, cover with sterilized lids on top and put in a saucepan covered with a thick cloth with water, let it boil. From the moment of boiling, let it boil for 20 minutes. Banks are rolled up and turned over. Let's cool down. The recipe for the winter is ready. Salad goes well with any side dishes. What other recipes exist?

Green tomatoes with cabbage for the winter

Necessary:

• kilogram of tomatoes
• kilogram of cabbage
• 2 onion heads
• 2 peppers
• 100 gr. granulated sugar,
• 30 gr. salt,
• 300 ml. 9% vinegar,
• 5 peas of black and allspice.

Shred the cabbage and cut the tomatoes into slices. Finely chop the onion, pepper strips. Mix and add salt according to the recipe. We shift to enamel pan and put oppression on top. Make sure that the pressure is the right size and the vegetables do not float. We leave to brew for a day.

After settling, drain the juice that stood out overnight. Season the marinade with prepared spices, add vinegar and sugar. We put the marinade on the stove and after boiling, let it boil for 10 minutes. We lay it out in jars and let it be sterilized in a pot of boiling water at the rate of a half liter jar - 10 minutes, a liter jar - 20 minutes. Pickles according to the recipe can be eaten both immediately and in winter!

Tomatoes with cucumbers and peppers for the winter

Looking through the recipes, we recommend that you pay attention to this one.
The main advice when preparing this marinade is the choice of container, since the larger the container chosen, the longer and longer the fermentation process takes place. In no case should dishes oxidize, as all harmful substances will pass into the products.

• 1 onion
• 1 pepper.
• 2 cucumbers
• 1 tomato
• 3 peppercorns and cloves,
• sugar,
• vegetable oil,
• vinegar 9%.

We hold the container and lids for it over the steam. We dry. On the bottom of the prepared container, lay out the onion, cut into rings, then a layer of cucumbers - in circles, pepper prepared in strips, tomato, divided into several parts. At the request of the hostess and if there is room left in the rolled up dish, you can add a layer of young zucchini.

On top of all the ingredients, put the pepper specified in the recipe, tsp. sugar and salt. Pour boiling water over the pickle and put it in a cauldron of boiling water for sterilization for 10 minutes. We take out the jars, put in each 1 tsp. vinegar and oil. Can be twisted simple lids. Turn over, after cooling, transfer to a place where it is cool. It is permissible to prepare marinades in two different ways: when pouring boiling water, pickles are prepared quickly for three days, and when pouring chilled brine up to 4 weeks.

All recipes for cooking tomatoes are delicious and affordable, you just need to choose the best one for yourself.

The most beloved and commonly used vegetables are, without a doubt, cucumbers and tomatoes. They are now sold all year round, and we can enjoy delicious salads using them whenever we want.

But, of course, with juicy, saturated with the summer sun and warmth, vegetables - winter fruits cannot be compared. And so 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 the expression that sounds like a slogan has become very popular - “Roll up the summer in a jar!” It sounds very convincing, and encourages not only to listen to what has been said, but also to wash jars and prepare in them what is grown in the garden or bought on the market.

Here we are trying to roll 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 blanks are perhaps the simplest and most beloved of all blanks. They are not as capricious in storage as, say, eggplants, they do not need to be fried, steamed and stewed while standing at a hot stove. There is practically no fuss with them. Cooking according to any of today's proposed recipes will be easy and simple. I’m not just saying this: I cooked them for three whole days, and they are all blanks through my hands.

I would like to say that tomatoes go well with any other vegetables - first of all, cucumbers, bell pepper and bow. Such a classic combination of ingredients. Blanks with them are bright, colorful, pleasing to the eye and uplifting. Having opened a jar of such yummy, put it on a plate and pour it over with vegetable oil, you can decorate any, even the simplest dinner, with such a dish.

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

And why be surprised, tomatoes are so beloved and delicious vegetable that you want to see it in various combinations, and in a wide variety.

I will harvest them exclusively from my home-grown fruits. Let them not be as large and red as those sold on the market, but they are their own, grown with love. We live in the Urals, and our places are called the country of evergreen tomatoes. And this name was established due to the fact that we do not wait for our fruits to ripen on a 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 copies in the boxes. And eating them is no longer possible. That's when you just move to the kitchen for a few days, and from morning to evening you process them, cooking, or salads for the winter.

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

Pickled salad "You'll lick your fingers" from tomatoes and onions

This is a very simple recipe that does not require much time to prepare. The most delicious it is obtained from ripe red or pink tomatoes, such as "Bull's heart". Such varieties have a fleshy sugar pulp. And even just eating such a fruit, salting it with salt, you will involuntarily lick your fingers. But what to say if you prepare them in a delicious marinade ?!

I'm using my tomatoes today. I usually prepare them in this way many cans at once. But today I have another task, namely, to show you, dear readers, how blanks are prepared at once according to several recipes. Therefore, I will make all of them in two or three jars, and nothing more.

We will need (for two 650 gram cans):

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

For marinade per 1 liter of water:

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

The marinade will turn out a little more than necessary for two cans, but there's nothing to be done about it. If you cook it for half a liter of water, then this amount will not be enough, and if you cook it for 750 ml, then you will need to recalculate the proportions, where they will turn out with complex proportions. Therefore, it is better to cook the marinade a little more. Let it be better left than not enough.

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

Cooking:

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

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

If you sterilize them in the last suggested way, then do not forget 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.

Water should boil in the jar, and it should become so hot that it can only be taken out with a potholder or towel - this is the main indicator of readiness.

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

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

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

3. Let's start laying out the components immediately in both prepared jars. Put dill, parsley, onion rings in each of them. Leave some onions. We will still need it to put it on top.

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

I have come across variations of this recipe where no pepper was added. I honestly don't know why. I like this option with his 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 the appetite.

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

Carefully place the chopped slices in a jar with the rest of the ingredients. Do not press hard, lay out compactly, but without pressure.

6. At the end, lay out 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 the contents of the jars with warm marinade. Check that there are no air bubbles in the middle. If there are any, rotate the filled container from side to side, clasping it with your palms. Or, gently stick the handle of the spoon into the place where the bubble is trying to hide, and help it get up.

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

Don't put the jars in boiling water so they don't burst.

Pour in the 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. Do not open the lids during this time, and do not open at all, especially when you are already getting the cans.

Sometimes it happens that while we take 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 again. Sterilize again, but not the full time, but 10 minutes.

10. Get the jars with tongs, but not all but one at a time. And screw the lids on with a seaming machine.

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

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

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

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

"Lecho" from tomatoes - 6 recipes without sterilization

Last season on the blog pages, I shared my favorite lecho recipes. The article titled suggested 5 different delicious recipes. There were recipes, both simple with tomatoes alone, 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-summer period in tons. And there are a lot of recipes for its preparation. Although I must admit that the salad is the simplest. Why so many recipes, you ask!?

But this is all people's love. Everyone tries to make their favorite dish even tastier and more beautiful. And we are not far 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 here are 5 of them you can see by going to, and today I will share only one recipe. Why repeat yourself if some recipes have already been described. Better leave room for new ones.

We will need:

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

Calculation of vegetables is given already in a purified state.

Cooking:

As you probably noticed, the composition of the ingredients is the simplest. All you need is tomatoes and bell peppers. But the taste of the whole workpiece will depend on which ones you use.

Tomatoes must be taken necessarily ripe, red, juicy and fleshy. Their taste sets the tone for the whole salad. It is they who play the leading role here.

But peppers also should not be discounted. Choose also juicy fleshy varieties with thick walls. The color of the fruit can be anything from bright red to dark green. But it should be remembered that red pepper has the sweetest taste, and dark green pepper can even have a slight bitterness.

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

But today I only have red fruits. Tomatoes are my own, and peppers are from the market, but it is the best among all that I could find. Unfortunately, the pepper I have grown does not have the taste that I would like. And so we will use it today in other blanks.

And one more small digression. This is my third day of harvesting tomatoes for the winter. And today I am preparing three different options at once. All of them are specially prepared in order to show you step by step how to do everything. Therefore, I take only half of the components proposed in the recipe. And from this amount I get one and a half liters 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 on how many jars you need. I preserve in liter jars, since I no longer have jars of a smaller volume. Although the recipe was written at the beginning of the article, this option is the last one I prepare. But keep in mind that it is better to prepare salads in small jars, with a volume of 0.5, 0.65 liters. So that they do not stay in the refrigerator. To open and eat immediately!

Vegetables have been chosen, jars have been decided, let's start cooking.

1. Peel the tomatoes from the stalk and cut out its dark attachment point. Cut the fruit into pieces, their number will depend on the size of the fruit. From them we will prepare a tomato. You can cook it by twisting the vegetables through a meat grinder, or grind it with a blender.

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

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

1. Grind the tomatoes through a sieve, thereby freeing yourself from seeds and pieces of skin, if any. You can also get rid of the skin by scalding the fruit with boiling water in advance and removing it from them. But it's the perfect way to cook!
2. I'm going faster and easier today. Moreover, the bones do not interfere with me at all. Yes, they are practically invisible after a tough procedure in the blender bowl.

2. Pour the finished tomato into large saucepan the corresponding volume. The volume should be such that it includes mashed tomatoes and chopped peppers. Put the saucepan on the fire and bring the contents to a boil.

3. Boil the tomato for 20 minutes, while periodically stirring the bright red mass. It is considered correct to boil the tomato mass in half. But today we use few tomatoes, besides, they were fleshy and juicy. Therefore, we do not need to boil them in half.

It is necessary to let them boil at a not very intense fire.

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

5. Clean the pepper from seeds and partitions. When you cut off the stalk from it, a ring of pepper remains ownerless. Of course, it will be possible to add it to the tomato in this form, but it will not look very beautiful. Well, do not throw out the same useful product.

Therefore, quickly chop it, again in the blender bowl, and until the tomato boils, send this yummy to him in the pan. This procedure is especially good if the tomatoes lack color. Since my pepper is bright red, it will add extra brightness to the tomato. Well, the taste, of course!

By the way, if you want to add a bright saturated color to the salad, you can add a spoon - another chopped paprika.

6. Pepper now needs to be cut. And again we have several different ways do it. The simplest and fast way- it's just cut into strips. With this method, the cooking time will be reduced as much as possible. It will be enough for 10 - 15 minutes for the pepper to come to readiness during cooking.

The second way is cutting into large cubes or rather large slices. Cooking time will be increased to 20 - 25 minutes.

Today I will cook peppers for the longest time. Firstly, because I have it fleshy and thick, and secondly, because I will cut it quite large.

7. And now let's deal with banks. They need to be thoroughly washed with soda, or another detergent that is more familiar to you. You also need to wash the lids.

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

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

9. 20 minutes have passed, which means it's time to put the pepper in the pot with the tomato. Laying it out, I see that there is a lot of pepper, but the tomato is not visible at all. Moreover, even mixing all this is impossible. Peppers will immediately jump out of the pan.

No big deal, 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 can see that the pepper has "settled" and is no longer trying to get out of the pan. Now you can mix it up.

10. Wait until the mass boils. Then make the time. Our coarsely chopped vegetable should cook for 30 minutes. And you need to cook it with the lid closed. Thus, the tomato will not boil away, 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 yummy 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 will use thin-walled peppers, then the cooking time should be reduced.

Here it’s not even better to navigate by time, but by appearance pepper. In no case should it become soft, and fall apart when you just take it with a spoon. But it doesn't have to be tough either. The desired state of pepper is medium; It looks like it's ready, but not completely. It must remain both elastic and plastic. And no time will tell us such a state, we need to look and feel.

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

If there are two or three cans, then you can immediately start filling them all in turn. Put two - three spoons in one, then the same amount in another and a third. So the heat will spread gradually, and the jars will not burst from a sharp temperature drop.

In addition, air bubbles will have time to escape.

13. Try to first put more pepper in jars, do not pour the tomato on purpose. Let it be as much as it gets along with pepper. Press each layer lightly so that there are no voids inside. But only lightly, keep the integrity of the pepper. It can easily break while hot, but we need to keep it nice and whole.

14. In 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, then the air must be released. To do this, lower the handle from the spoon into this place, leading it gently along the wall. The bubble will pop right away.

15. Then you should cover the jar with a sterilized lid. Let stand for a minute or two. Then screw the lid on with a seaming machine.

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

17. Then store in a dark, cool 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 easier.

You can add onions and carrots to this recipe, and in the last article, to which there is a link at the beginning of this recipe, we just cooked lecho with their presence. Therefore, if you want to cook such a salad with additional vegetables, then go ahead and read the recipes there.

And we'll move on to the next recipe.

Salad for the winter of tomatoes, onions and carrots

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

Therefore, we cannot bypass carrots with our attention. And I suggest preparing a version with carrots. And not just cook, but prepare it for the winter.

The salad is very simple. And its huge plus is that vegetables are sterilized in just 5 minutes. This allows you to save all the useful substances and vitamins in it.

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

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

Cooking:

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

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

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

Mince the garlic and chop the hot pepper.

4. Put all the vegetables in a bowl. Add salt and sugar to it. Chop up the basil and add to it. If you do not have such herbs, then you can replace it with parsley. Pour in the vinegar and mix gently.

5. Let stand for 5 minutes, and mix gently again. In order not to damage the vegetables, you can interfere with your hands.

6. Arrange the vegetable mass in sterilized jars. The contents are enough for exactly two cans of the above volume.

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

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

9. In the meantime, pour warm water into a large saucepan, lay a towel on the bottom and put the jars there. Bring the water to a boil and only then measure the time. Sterilize 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 intense, it should not splash out of the pan.

10. First, take out one jar and roll up the lid with a seamer. Then take out the next jar, and twist it.

11. Turn the sealed containers upside down by placing them on the lid. Cover with a warm blanket. and leave for passive sterilization for 24 hours. Or maybe even a little more, in general, until the contents have completely cooled down. And the longer it cools down, the better.

Store jars in a dark cool place.

Canned salad of tomatoes, cucumbers and bell peppers

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

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

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

Grows is given per 1 liter of water.

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

Can be used instead of apple cider vinegar 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 need 8 tablespoons of it.

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

Cooking:

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

The preparation of this preparation is good because here you can use cucumbers, tomatoes and peppers, the so-called - not conditioned. That is, those that, for one reason or another, are not suitable for conventional preservation. For example, tomatoes are too large or, on the contrary, small; cucumbers - crooked and thick; bell pepper is also crooked and ugly.

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

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

Immediately put in each jar of peppercorns.

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

4. Now prepare the next layer. It can be sliced ​​\u200b\u200btomatoes, or chopped bell peppers. I'm posting tomatoes.

5. Cut the onion into rings no more than 5 mm thick, and put it next. More than half of the can is already filled.

6. Now it's the turn of the pepper. It can also be cut arbitrarily. Someone likes to cut it into circles, someone into squares, and I cut it with ordinary straws.

7. At the very end, add green 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. Pour in salt and sugar. Let it boil and pour in the vinegar. Boiling will stop for a while, but will soon resume.

9. And once that happens, pour it into jars. But don't do it quickly. First, pour boiling water into one of the jars, about 1/4 part. Then pour the same amount into another, and into the third.

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

10. It remains only to sterilize the contents. It does not take a lot of time. You probably already know how to sterilize. But I will still remind you. Pour warm water into a large saucepan. Lay a towel at the bottom. And put inside the banks.

Be sure to add brine to the very neck and cover with sterilized lids. We no longer open them, well, maybe only in winter ...

Bring the water in a saucepan to a boil, and the boiling field begins the countdown. For jars of different sizes, it is different.

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

11. After sterilization, close the jar with a lid. Pay attention to the cucumbers changed color to olive. This means that 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. To be honest, describing this or that recipe sometimes takes even more time than preparing everything.))) They are so simple in execution 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-style tomatoes - 4 recipes

Most recently, I wrote an article where I told in great detail how to cook. There I have indicated that they can be stored in the refrigerator for only 5 to 7 days. This is the number of days, more than which they are not stored with us, 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 state for up to a month. But in jars with a screw cap, 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 photos and videos, everything is written and described in the best possible way.

Moreover, the recipes have all been tested, and moreover, they are still being tried online, as they say. In total, 3 recipes are given there, of which two are with a step-by-step description and a photo, and one is in a video version.

Tomatoes taste sour-sweet, a little spicy, just with a crazy smell that instantly whets the appetite and encourages you to get one from 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 the recipe in your memory, let me offer you a video in which everything is told and shown.

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

These blanks are also being prepared for the winter, and will not be superfluous in today's article. Even though they don't 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, still has the name "Ukrainian". The name most likely comes from general principles cooking. And the composition of the ingredients, and the cooking time is in different options various.

Its peculiarity is that it is not capricious at all, and despite the fact that it takes quite a short time heat treatment does not require sterilization. And also a marinade is not specially prepared for him. He boils 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 capsicum- to taste (can be red ground pepper 1/4 teaspoon)
• 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, two 650 gram jars were obtained, and about half a half liter jar was left.

That is, it was possible to roll up three half-liter jars, and still a salad would remain for the sample, but a little less.

Cooking:

1. Wash all vegetables and greens and let the water drain. Clear them of everything unnecessary. Prepare all the ingredients at once so that they are at hand and do not forget anything later.

Also prepare a pot of the appropriate volume, in which we will cook vegetables.

2. Do not cut the tomatoes large pieces. I use small specimens from my garden, and therefore I cut some of them into two or four parts. The fruits are larger, you need to cut into more pieces.

Immediately put the sliced ​​\u200b\u200bpieces into a saucepan in which we will cook.

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

4. Bulgarian pepper cut into thin strips. If you take peppers of different colors, then it will turn out more beautiful.

5. Grate carrots. It can be used as a regular grater, on which it is better to rub it on a large cell. And it is best to use a grater for Korean carrots 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.

All this is also put in a common pan.

6. Grind the garlic. You can use a grinder for this. And you can just cut it very finely with a knife.

7. We also add hot peppers to the salad. I like to add it to fresh. But you can also use ground pepper, it will not greatly affect the taste.

You can make it spicier, for this pepper you can add more. In any case, it is necessary to take into account personal needs, and in accordance with this already use this hot spice.

Do not forget only that the pepper seeds are the sharpest, and it is not at all desirable that they get inside. Therefore, clean them, and do it with gloves. Juice in contact with fingers 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 use both greens. And I also took a little tarragon.

But you should be aware that during heat treatment, dill and parsley will change their color to a lighter one, 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 can not add this type of greenery. Moreover, in classical performance this type of workpiece, it is not added.

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

10. After mixing, leave the salad to infuse for 1 hour. During this time, you can mix it a couple more times. Soon he will start up the juice, on which we will then deal with its further preparation.

11. After an hour of infusion, put the pan on medium heat. The vegetables have already let in enough juice, and you can not be afraid that they will burn. But still keep an eye on it. The dishes in which we cook can sometimes present an unnecessary surprise. So control is important in this case.

12. While stirring, bring the vegetable mass to a boil. 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 vegetables. During this time, stir them with a long-handled spoon so as not to burn yourself.

13. Then pour in the vinegar, mix well. Wait until it boils again and cook for another 5 minutes.

14. Immediately place the salad in sterilized jars and roll up the lids. Do not put it in all banks at once. Let it simmer slowly over low heat. And you fill first one jar, tighten its lid, then take on the next one.

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

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

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

As I said above, I have met 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 full cooking enough to cook for much less time.

However, there are variants 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 a very short amount of time. There is a chance that the contents may ferment and the lid will rise. In this case, additional sterilization is needed. What for? When you can cook a salad in just 20 minutes. And then slowly screw it on. Almost 100% guaranteed. This, of course, if you followed all the other rules.

"Winter" from green tomatoes without sterilization

Someone thinks that green tomatoes cannot be cooked delicious salad. Especially for the winter. They are also considered to be bitter and tasteless. Let me disagree with you.

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

And today we will prepare a delicious salad that is great to serve as an appetizer for meat, poultry and fish. And also it will be very good for strong drinks.

We will need:

From this amount of ingredients, one liter jar and about half a half-liter jar are obtained. A slightly awkward proportion in the sense that it stays. But if you roll up two 650 gram cans, then it will just be well distributed in them. But unfortunately I have already run out of all the banks of this volume. End of the season, after all. So I roll 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. spoon with a slide (but better to taste)
• vinegar 9% - 25 ml (1.5 tablespoons)

Cooking:

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

2. Tomatoes can be taken at all not conditioned, small, not even. You can also ignore the color. You can use both completely green fruits and slightly pinkish ones. Although, of course, the second salad turns out to be juicier and somewhat tastier.

Although we will still improve the taste with the help of bell pepper and carrots.

Cut the tomatoes into pieces. Any cutting method can be used. I cut into cubes so that the appearance of all vegetables is approximately the same. Put the cut pieces into a bowl.

3. Cut the onion into half rings with a thickness of no more than 0.5 cm. Leave a tail on the onion, it is convenient to hold on to it 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 of the parts across into thin sticks. I use green peppers to have a more uniform color, namely in orange-yellow tones. I do not want to see flashy bright colors in this version.

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

5. Grate carrots for Korean carrots.

Put everything into a saucepan.

6. Pour salt, sugar and add vegetable oil. Shuffle content. It is better to mix it with your hands, while dividing the onion rings into separate segments.

Add only a tablespoon of salt first. When you put the salad on the fire and cook it, then try it. And if necessary, add more. Everyone's tastes are different. Some like it very salty, some less salty. Therefore, in this case, the sample is the best helper.

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

According to the recipe, it is indicated that it must be added right at this stage. And while he marinates, I would agree with that. But then it will cook, and for quite a long time. And as you know, vinegar is not desirable to subject to prolonged heat treatment. So the dilemma here is what to do?

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

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

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

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

The first 30 minutes, cook with the lid closed over medium heat. In the second 30 minutes, open the lid and cook it already open. 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 at the first and at the second stage, the vegetables should be stirred every 10-15 minutes. And at the end of cooking even more often.

9. 5 minutes before the end of cooking, pour in the prescribed portion of vinegar. Stir to dissolve.

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

Then fill the jar completely. Check again for bubbles. And if everything is fine, cover the jar with a lid and twist it with a seamer.

Do not turn off the remaining salad, let it languish over very low heat until we fill all the prepared jars. I got one liter jar and about half a half liter container.

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

12. Then remove the jars for storage in a cool dark place.

Canned green tomato caviar

Based on the previous recipe, you can cook 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 does not differ at all from the option proposed above.

There are only two main differences.

1. Vegetables in the second version are not cut, but rotated in a meat grinder. In this case, the grate should be used not small, but large. To get not mashed potatoes, 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 fire and cook for exactly 1 hour with stirring.

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

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

Then the caviar is laid out in jars, covered with a lid, and twisted with a seaming machine. Without any sterilization. Also placed under the covers upside down for 24 hours.

Caviar is perfectly stored, and it turns out very tasty. So take note of the recipe, maybe you will like it.

"Breakfast tourist" of tomatoes with rice

Here is such a salad of tomatoes with vegetables, and most importantly with the addition of rice, housewives are very fond of cooking now. 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 why.

But being a tourist myself in my youth, and a rather high sports category, I can say with accuracy that we did not take such cans with us on hikes. The weight of the backpack was calculated literally to the gram, and even the handle of the toothbrush was cut off so that there was no excess weight. And of all the cans that we had in our backpack, it was stew and canned fish.

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

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

As you can see, everything is quite easy and simple. Harvesting for the winter is tasty and satisfying. And if you have never rolled one before, then try it. Let not from a whole serving of ingredients, so at least from a half.

Winter spicy salad with tomatoes and apples

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

We will need (for two 650 gram cans):

• 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 marinade:

• bay leaf - 1 pc.
• salt - 1 tbsp. a spoon
• sugar - 1 tbsp. a spoon
• vinegar 9% - 1 tbsp. a spoon

The marinade will turn out a little more than you need for two 650 gram cans. But there's nothing you can do about it. Half a liter of water is not enough. And make a marinade for 750 ml. water - this means converting the amount of salt, sugar and vinegar into complex fractions, and weighing everything on an electronic scale. Or add approx. Which personally does not suit me. Therefore, I prepare the marinade based on 1 liter of water.

Let it be better left than not enough. Better then use it for cooking.

Cooking:

1. Wash and sterilize the jars in advance.

2. Wash, peel and cut apples and tomatoes into medium-sized slices.

3. Put half the greens and garlic on the bottom of the jar.

4. Then add one chopped apple. I use not large sour-sweet apples. And I will place one at the bottom, and the other at the top. If the apples are large, then they will need only 2 pieces. In this case, lay out the half on the bottom, and the second half on top.

5. And fill the middle with sliced ​​\u200b\u200btomatoes. You need to steal them as tightly as possible, but do not crush. They can be used as bright - red, and slightly unripe, red - pink.

I again have my own fruits that need to be processed. Maybe the salad turns out in this case is not as bright as with purchased fruits. But these are their own vegetables grown with love. They will undoubtedly be much more useful.

6. Lay the apples and the remaining greens on top again.

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

8. In the meantime, put the marinade to boil, in which we lay out all the components necessary for the recipe, except for vinegar. Add vinegar at the very end, after boiling, just before pouring the marinade into jars.

Pour the marinade immediately after draining the first water from the jar. The interval between draining the water and pouring the marinade should be minimal.

9. Immediately cover the jar with a lid. View it from all sides. And if you see that air bubbles are hidden between the pieces, help them get out of there. To do this, grab the jar from both sides with your hands (if it is hot, take a towel) and rotate the jar from side to side. From the movement, the bubble will move and rise up. It is not necessary to release it and lift the lid. He will choose himself.

10. Screw on the lid with a seamer. Put the jar on the lid and wrap it with a warm blanket. Leave for a day.

11. Then put in a dark, cool place for storage.

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

And I end here. Prepare delicious tomato salads for the winter, and let the process be successful!

Enjoy your meal!

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

So, tomato salads for the winter recipes for every taste.

1.Salad of cucumbers and tomatoes for the winter.

To prepare this salad, we need:

Tomatoes

coarse salt

Sugar

Black peppercorns

Allspice

Bay leaf

Cooking:

First, prepare the vegetables, wash them well, dry them and cut them - cucumbers in circles or semi-circles, as for preparing a blank, and tomatoes in small slices. Try to cut the tomatoes in some kind of bowl-type container to collect not all the juice that has leaked out of them during the cutting process.

Next, we move on to preparing the marinade. To do this, take one liter of water, pour into it 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 put chopped vegetables in layers prepared in advance in jars, almost to the very top, add spices (bay leaf, black peppercorns and allspice) and pour everything with hot marinade. We cover the jars with lids and send them for sterilization for 15-20 minutes (we are talking about jars with a volume of 700 grams or 1 liter), after which we immediately roll them up and leave them to cool slowly upside down, covered with a warm blanket.

2. FROMeggplant and tomato salad for the winter.

To prepare this salad we need:

Eggplant - ten pieces

Tomatoes - ten pieces

Pepper - ten pieces

Onion - ten pieces

Garlic - ten cloves

Vinegar - three tablespoons

Salt - two tablespoons

Sugar - half a glass

Vegetable oil - two hundred grams

Cooking:

Let's start with the eggplant, wash them well, cut them into large pieces, as for any homemade. 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 on fire and, not forgetting to stir occasionally, boil for 17-25 minutes. Then pour in the vinegar and boil for another 8-10 minutes and add chopped garlic to the salad last. After 5 minutes, remove the salad from the heat and proceed to packaging it in clean jars.

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

3. FROMtomato salad for the winter lick your fingersb.

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

Red tomatoes - three kilograms

Garlic - one head

Onion - 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 things

9% vinegar - one glass

Black peppercorns

Allspice peas.

Cooking:

As for the preparation of any , we will start with the preparation of the harvested raw materials. Wash the tomatoes well, dry and cut each into four slices. Peel the onion from the husk and cut into thin openwork rings. Chop clean greens as finely as possible. Peel the garlic and cut each clove lengthwise into thin slices.

Then let's start preparing the marinade. For this in cold water according to the recipe, add all the ingredients except vinegar, bring to a boil, boil for a few minutes, then pour in the 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 it for pasteurization, for 17 minutes. cool down.

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

4. FROMgreen 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

Onion - 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

Cooking:

Wash the green tomatoes, dry them, lay them out on a cotton kitchen towel and then cut into small pieces.

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 an enameled pan or basin designed for food products. Add water, vegetable oil, sugar and salt to them and leave to infuse and soak for about one and a half to two hours.

Then we put the dishes with the salad on the fire, stirring, carefully bring to a boil, reduce the heat to a little below medium and boil the whole salad for 20-25 minutes.

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

We will wash and sterilize the jars well in advance and boil the tin lids over the steam.

We spread the hot ready-made green tomato salad into jars and immediately roll it 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 a fully prepared salad for storage to the pantry, where cucumbers are already standing, canned fruits and berries and other homemade preparations.

5. Czech tomato salad.

To prepare such a Czech blank, we need the following products:

Tight tomatoes - three kilograms

Bulgarian pepper (sweet) - one kilogram

Onion - one kilogram

Garlic - five heads

Allspice - five peas

For marinade filling:

Vinegar essence - one tablespoon

Vegetable (sunflower) oil - two tablespoons

Pure water (distilled) - two liters

Granulated sugar - six tablespoons

Non-iodized salt - three tablespoons

Cooking:

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

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

We clean the onion from the husk, and, like the pepper, cut into rings, about 3-5 mm thick.

We combine all the ingredients of the future salad in one large container (pot, 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 connected, we proceed to the preparation of the marinade. To do this, add sugar and salt to boiling water, as soon as the spices are completely dissolved, add vinegar, vegetable oil to the marinade, mix and remove from heat.

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

We put the salad in ready-made pasteurized jars and pour it with the cooked hot marinade.

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

When the salad jars are completely cool, remove them, as in a cold pantry.

6. And another recipe from the series Withalata from tomato blanks for the winter- Orange miracle.

To prepare a salad with such a funny fabulous name, we need the following set of products:

Ripe tomatoes (red) - one and a half kilograms

Carrots - one kilogram

Garlic - one hundred grams

Sugar - one hundred grams

Coarse salt - one tablespoon

Black pepper (ground) - one tablespoon

Acetic essence - one tablespoon

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

We combine carrots and tomatoes in one large saucepan, pour sunflower oil, salt and sugar into them, mix everything and send it to the stove to stew over medium heat for 30-37 minutes.

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

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

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

Ready, hot salad"Orange miracle" is carefully laid out on the banks almost to the very top and rolled up with a special device.

We will store such a bright blank, similar in color to room temperature 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 turnip - five hundred grams

Carrot - five hundred grams

Bulgarian pepper - one and a half kilograms

Bay leaf - one piece

Allspice peas - one teaspoon

Sunflower oil - one glass

Sugar - one glass

Coarse salt - two tablespoons

Vinegar (9%) - half a glass

Cooking:

To begin with, we will wash and dry all the vegetables, then we will take up the individual cutting of each.

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 the ingredients should be large.

Peel the carrots and grate any, large regular or for cooking vegetables in Korean - as you like.

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 the minimum and cook for another 11 minutes.

We lay out the finished and necessarily hot salad in pasteurized jars with screw-on lids and tightly cork each.

Carefully turn the hot jars upside down, check the tightness, and if everything is in order, wrap it up and leave it to cool slowly.

It is necessary to store such a preparation, like all other canned salads, in a cool place with a temperature not exceeding 20 degrees.

Both ripe and green tomatoes are great for preparing winter preserves. Slightly sour or sweetish fruits go well with carrots, onions and peppers. Therefore, from a tomato, you can easily prepare any vegetable salads. For example, a seaming will turn out to be quite interesting and unusual, for the harvesting of which both tomatoes and cucumbers are used. But with rice, you can make a delicious tomato salad for the winter, which can replace the usual side dishes. You can find the most convenient option for harvesting tomatoes for winter from the proposed photo and video instructions. Golden Recipes make cooking easy unusual salad Real jam, simple salads from green or yellow tomatoes without sterilization. Each instruction is accompanied detailed explanations which greatly simplifies the selection and preparation of the right ingredients.

Tomato vegetable salad for the winter You will lick your fingers - recipes with photo and video instructions

Tomato salad turns out very tasty when you add Bulgarian and hot peppers to it. Sweet pepper allows you to give the workpiece an amazing aroma, but hot pepper emphasizes its piquancy. If desired, you can prepare such a salad by slightly changing the number of components. Therefore lovers sharp blanks it is recommended to use a little more chili pepper for salad dressing than indicated in the recipe.

Ingredients for a vegetable salad recipe for the winter with tomatoes You will lick your fingers

• tomatoes - 1.2 kg;
• bell pepper - 2 pcs.;
• garlic - 6 cloves;
• onion - 1 pc.;
• hot pepper - to taste;
• salt - 1 tbsp;
• lemon juice - 3 tablespoons;
• parsley or cilantro - a bunch.

Photo-recipe for making salad Lick your fingers with tomatoes for the winter

Prepare the required ingredients for the job.

Cut the tomatoes into slices and lightly crush with your hands.

Grind the rest of the vegetables and herbs, prepare the lemon juice.

Mix the ingredients and boil them for about 15 minutes.

Arrange the finished salad in jars, sterilize them for 10 minutes, and then roll them up.

Recipe with video instructions for rolling fresh tomato salad for the winter cold with vegetables

A rather unusual, but very tasty salad for the winter of ripe tomatoes can be prepared according to another recipe. It includes similar ingredients, but at the same time differs in the features of seaming. You can get acquainted with this recipe for cooking tomatoes in the following video:

How to cook salad Lick your fingers from tomato and pepper for the winter without sterilization - video recipe

Sealing sterilization takes additional time. Therefore, busy housewives are advised to use another recipe for making lick your fingers salad in which vegetables are seamed without sterilization.

Video recipe for salad with pepper and tomato Lick your fingers for winter without sterilization

The following recipe will help you quickly and easily prepare a lick your fingers salad without sterilization. It is easy to use and includes step by step descriptions for quick and easy seaming of vegetables for the winter.

Appetizing tomato salad for the winter without sterilization - step by step photo instructions

Cooking tomato salad with onions and garlic, chili peppers allows you to get a rather unusual addition to main courses. Slightly spicy and hot snack it cooks quite quickly and does not need to be sterilized. But you need to store such a workpiece in a refrigerator or basement. This will eliminate the appearance of mold in the jar and keep the freshness of the spicy and appetizing salad until spring.

List of ingredients for a delicious tomato salad for the winter without sterilization

• tomatoes - 8 pcs.;
• red onion and onion - 2 pcs.;
• bell pepper - 2 pcs.;
• chili pepper -1 pc.;
• cilantro - 1 bunch;
• garlic - 5 cloves;
• dried oregano - 2 tsp;
• lemon juice - 4 tablespoons;
• tomato juice- 0.5 st. (may not be used);
• salt - 2 tbsp.

Step-by-step instructions for winter harvesting lettuce without sterilization with tomatoes

Sort out the tomatoes: do not use damaged or softened fruits in the work. Wash tomatoes thoroughly in water.

Slice small pieces hot pepper, peel the garlic.

Chop bell pepper and onion.

Remove the skin from the tomatoes and chop them large pieces. Mix the ingredients and cook over medium heat for 25 minutes. Then spread out on the banks and carry out their seaming.

The most delicious tomato and eggplant salads for the winter - recipes with photos and video instructions

Very unusual sweet salad with tomatoes can be cooked if you use such additional ingredients like eggplant, bell pepper and sugar. But in order to avoid damage to the snack during storage, you will additionally need to pour the mixture of vegetables with oil and vinegar before rolling. Such an original salad will no longer need to be seasoned before serving, but all that remains is to beautifully put it in a salad bowl or dish. In addition, a mixture of tomatoes, peppers and eggplant rolled up with vegetable oil can retain its taste and aroma for a long time.

The list of ingredients for rolling the most delicious salad for the winter with eggplant and tomatoes

• eggplant -1 kg;
• carrots - 0.5 kg;
• tomatoes - 1.5 kg;
• sugar - 250 g;
• vinegar - 130 ml;
• oil - 200 ml;
• salt - 2 tablespoons;
• bell pepper - 0.5 kg;
• chili pepper - 1 pc.;
• garlic - 2-3 heads;

Photo-instruction for a recipe for a delicious tomato salad with eggplant for the winter cold

Prepare the ingredients for work.

Peel the eggplant from the skin and cut into large pieces. Salt and set aside.

Peel the carrots and grate on a fine grater.

Peel the bell pepper from the tail and seed, cut into large pieces.

Tomatoes are peeled and chopped with a blender to obtain tomato juice with pulp.

Drain the liquid from the eggplant.

Mix the main ingredients (except garlic and chili). Put on fire. After the mixture boils, reduce it to a minimum. Simmer for half an hour.

Grind the garlic and chili, and then add to the rest of the ingredients and simmer for another 5 minutes. Pour in the vinegar and simmer the mixture again for 5 minutes.

Arrange the finished salad in sterilized jars and roll them up.

Recipe with video of winter preparation of a delicious salad with eggplant and tomato

Fans of sweetish salads are also advised to pay attention to the following video recipe. With it, you can cook another amazing dish that will surely please all the relatives and friends of the hostess. The original sweet salad is perfect for serving with festive table and for everyday use.

Original tomato salads for the winter - golden recipes with step by step photos

In the cold winter cold vegetable salad will be a pleasant reminder of the summer. At the same time, it can be not just an addition to the main dish, but also the main "decoration" of the table. Fragrant and spicy vegetables emphasize the sophistication of meat and any side dishes. And if you serve such a salad of tomatoes and cucumbers with onions, cut into small half rings, then you can easily forget about the cold and frost. This combination of vegetables will instantly return households and guests to summer gatherings in great company.

Ingredients for preparing the original red tomato salad for the winter

• tomatoes - 2.5-3 kg;
• cucumbers - 3 kg;
• sugar - 1 tbsp.;
• salt - 1 tbsp;
• dill, celery - 1 bunch;
• garlic - 1 head;
• black pepper (ground) - 1 tsp;
• rast. oil - 1 tbsp.

The golden recipe for harvesting tomato original salad for the winter

Wash the tomatoes thoroughly, cut into 4-6 pieces. Wash the cucumbers in water, remove the tips of the fruits and cut them into large pieces.

Prepare the rest of the ingredients: peel the garlic, chop the greens.

Pass the garlic through a garlic press and add to the tomatoes and cucumbers. Mix all ingredients in a bowl and mix thoroughly. Place the salad in the refrigerator for 2 hours. During this time, sterilize jars and lids.

Arrange the salad in jars and sterilize for 10-15 minutes (according to the volume of jars 0.5 and 1 l). Next, pour 0.25 or 0.5 tsp into each jar. vinegar, respectively, and carry out seaming.

How to roll up a salad of tomatoes and cucumbers for the winter - a detailed video recipe

An interesting combination of tomatoes and cucumbers allows you to use them for cooking a variety of seamings. In the following recipe with video instructions, you can get ideas for simple preservation of such vegetables for the winter.

A detailed recipe with a video of winter harvesting cucumber and tomato salad

The following video will help every hostess to easily prepare an excellent winter salad of cucumbers and tomatoes. To work, you only need to study the instructions in detail and strictly follow it when cooking.

Delicious green tomato salads - simple recipes with photos and videos

Very often, green tomatoes are used by housewives for pickling or sourdough. But if you choose the right ingredients and find good recipe, it will not be difficult to prepare a delicious vegetable salad from them. For example, in the following simple instructions, green tomatoes are rolled up with bell peppers and onions.

Ingredients for making a salad with green tomatoes for the winter

• green tomatoes - 1.2 kg;
• onion - 1 pc.;
• bell pepper - 1 pc.;
• garlic - 3 cloves;
• thyme, oregano, basil - to taste;
• water - 1 tbsp.;
• vinegar - 3 tablespoons;
• salt - 2 tablespoons;
• sugar - 0.5 tsp;
• ground black pepper - 0.25 tsp

A simple photo recipe for cooking green tomato salad for the winter

Wash and cut tomatoes. Remove seeds from bell pepper and chop. Peel the onion and cut into small pieces. Chopped herbs, add garlic to vegetables. Prepare the marinade from the remaining ingredients.

Arrange the salad in jars and pour over the marinade, add 1 tablespoon of vegetable oil to each jar. Next, sterilize for 10 minutes and roll up the jars.

Video recipe for seaming a delicious salad with green tomatoes for the winter cold

Another interesting recipe cooking green tomatoes can be found in the following video. It will help you get to know simple option seaming vegetable salad for the winter and quickly get the job done using these tips.

How to cook a tomato salad for the winter through a meat grinder - a recipe with photo instructions

Adding rice to tomato salad allows you to create an unusual and very hearty preparation for the winter. Such a seaming will go well with meat and can even become a full-fledged replacement for the usual side dish. It is recommended to cook it with onions and peppers to get the most intense taste. At the same time, you can make a harvest from both ripe red and yellow tomatoes. Additionally, it is recommended to use dried spices or fresh herbs. When they are added, the salad with rice will have an original spicy aroma.

List of ingredients for the recipe for tomato salad for the winter, ground in a meat grinder

• rice - 2 tbsp.;
• tomatoes - 4 kg;
• onion - 1.5 kg;
• bell pepper - 2 kg;
• sugar - 200 g;
• salt - 5 tablespoons;
• rast. oil - 0.5 l;
• vinegar - 300 g;
• hot pepper - to taste.

Photo-recipe for harvesting tomato salad for the winter cold using a meat grinder

Wash rice well and soak in water for 2 hours.

Peel the tomatoes and grind in a meat grinder or using a blender.

Peel the onion and cut into small pieces.

Peel the carrots, wash and grate on a fine grater.

Remove seeds from bell pepper, cut into small pieces.

Mix all prepared vegetables and add vegetable oil. Put the pot on fire.

Simmer the mixture for 1 hour. Then add rice to the pot and mix the ingredients. Add the rest of the ingredients, simmer the mixture after boiling for another 30 minutes.

Arrange the finished salad in jars and roll up.

Delicious tomato salad with carrots for the winter - a simple photo recipe

Not only bell peppers, but also carrots allow you to give tomato salad enough sweetness. That is why lovers of mild and tender preparations are advised to combine tomatoes with carrots. You can prepare a sweet salad from both ripe and green tomatoes. A special dressing of juice and pulp can be prepared from yellow tomatoes. But to get the most appetizing workpiece for work, it is recommended to take only juicy and sweet varieties of tomatoes.

The list of ingredients for making a salad for the winter of carrots and tomatoes

• green tomatoes - 1.5 kg;
• red tomatoes - 1 kg;
• eggplant - 3 kg;
• onion - 2 kg;
• carrots - 1 kg;
• bell peppers - 0.5 kg;
• garlic - 3 heads;
• salt - 2 tablespoons;
• sugar - 4 tablespoons;
• vinegar - 150 ml.

A simple recipe for rolling winter carrot and tomato salad

Peel eggplant and green tomatoes. Then cut the eggplant into small cubes, sprinkle with salt. Chop the onion, grate the carrots. Cut green tomatoes and pepper into medium-sized pieces and fry together in vegetable oil until juice is released.

Add to peppers and tomatoes separately fried until golden brown onions, fresh carrots. Add spices and simmer the mixture, stirring for 30 minutes.

Remove the skin from red tomatoes and grind them with a blender or in a meat grinder. Add spices, vinegar and ground tomatoes to the salad and simmer for another 10 minutes. Arrange in jars and sterilize for 30-40 minutes. Then carry out the seaming of the workpiece.

How to roll up a tomato salad for the winter with onions and vegetable oil - a detailed recipe with video

One of the most simple recipes to preserve tomatoes for the winter is their seaming with onions and butter. It's quick and easy to prepare. At the same time, before serving, such a blank does not need to be filled: it can be immediately laid out in a salad bowl.

A detailed recipe with video instructions for winter harvesting salad with onions, tomatoes in oil

The following video recipe details the rules for seaming tomatoes with onions and butter. A simple instruction will help you prepare delicious salads for the winter quickly and easily.

An appetizing and very tasty tomato salad for the winter can be rolled up with peppers, cucumbers, carrots and onions. But if you want to give unusual taste harvesting, red and green tomatoes can be combined with rice, butter, garlic. In the reviewed golden recipes, video instructions, the process of harvesting various salads with tomatoes is described step by step. The hostesses only have to choose the appropriate preservation option according to the complexity, cooking time or the number of ingredients. With the attached photo tips, it will not be difficult to prepare an amazing salad You lick your fingers, other preparations with sterilization or without additional seaming processing.

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Autumn time gives us a wonderful opportunity to enjoy the last fine days and an abundance of fresh fruits and vegetables. Every housewife would like to keep all the benefits of the harvest for the winter. We are talking about the excellent taste qualities of the gifts of autumn and their useful properties. That is why, when the store shelves are still full of large quantity vitamin products, you need to hurry to make their preparations.

The benefits of winter vegetable salads

Today we will share with you the recipes for delicious red tomato salads. These preparations will allow not only to save on the purchase of vegetable dishes in stores, but also to diversify the daily diet. AT canned salads at proper processing vitamins and microelements useful for our health are preserved. In vegetables, the fiber necessary for the body remains, which has a beneficial effect on the intestines and the general condition of the gastrointestinal tract.

Tomatoes are often used to make winter salads. They go well with other vegetables, as well as with many spices, and make any platter visually appealing. If you have never prepared before, then by all means start. Just a few hours in the kitchen and an amazing red tomato salad home cooking ready. So let's get started.

Vitamin red tomato salad for the winter

This piece will please everyone. Salad will be a wonderful side dish to the main course. To prepare it, we need:

• small fresh tomatoes - 3 kg;
• carrots - 1 kg;
• colored pepper - 1.5 kg;
• onion - 1 kg;
• half a head of garlic;
• black peppercorns;
• Bay leaf;
• table salt - one teaspoon per 700 g of vegetables;
• vegetable oil - two glasses;
• acetic acid 70% - half a teaspoon per 700 g of vegetables.

Cut tomatoes into small slices. Colored peppers need to be chopped into large strips. Cut the carrot into not too thin circles. Place prepared vegetables in a container. Now we need to add the onion. To rid it of bitterness, you just need to pour boiling water over the vegetable. Then cut the onion into slices.

Add salt, sugar, three bay leaves and black pepper. Now pour sunflower oil into the pan and mix thoroughly. The future red salad is harvested, put on fire and wait for it to boil. After that, the flame should be reduced. Leave the salad for 30 minutes, stirring occasionally.

At the last stage, add a few tablespoons of vinegar. Cook the salad for another 5 minutes. In sterilized small glass jars pour our fragrant vegetable preparation. According to this recipe, you will get 6 liter jars of salad.

• For long-term preservation, it is better to use late varieties of tomatoes. It can be vegetables, different in their degree of maturity - not only red, but also pink, green.
• To make good tomato juice, you need to take ripe, but not fleshy varieties of tomatoes.
• Pickles and marinades with tomatoes will acquire unsurpassed taste if you take dense, fleshy, small tomatoes for their preparation.
• Not only do they go well with tomatoes. different vegetables but also spices. For the preservation of tomatoes, it is recommended to use garlic, parsley, pepper and horseradish.

How to store home canning?

Immediately it should be noted that the maximum shelf life of blanks is considered to be two years. The best place for this is the cellar. If canned vegetables and fruits have to be stored in the pantry of the apartment, then their shelf life is reduced. Experienced housewives it is not advised to fold the workpiece on the loggias and balconies. In winter due to influence low temperatures products may lose their quality.

Winter green tomato salad

Housewives should pay attention to other salads for the winter. Red and green tomatoes are now in abundance in stores, so cook vegetable mix This recipe won't be difficult.

For this you will need:

• green tomatoes - 3 kg (it is also recommended to add a little yellowish and reddened);
• carrots - 1 kg;
• onion - 1.5 kg;
• bell pepper - 1 kg;
• apple cider vinegar - 100 ml;
• boiled water - 200 ml;
• granulated sugar - 1 glass;
• table salt - 30g.

Cooking features

All vegetables should be washed under cool running water before cooking. Peel the carrots and onions, and remove the stalks from the tomatoes and peppers and cut off the existing suppurations.

Tomatoes cut into medium thickness rings. Bulgarian pepper - stripes. Cut them if necessary. Cut the onion into half rings of medium thickness, and grate the carrots.

Take a large saucepan and mix all the vegetables. We put it on fire. Cook for 10 minutes, stirring occasionally. For and lids, it is enough to hold them over the steam of boiling water for 5 minutes.

We put the red tomato salad in jars and twist the lids using a special key. Allsorts need to be wrapped in a warm blanket. When the jars have cooled, transfer them to the cellar, where an excellent vegetable salad will await its high point. This recipe makes about 5 liter assorted jars.

How to cook "Don" salad with red tomatoes for the winter?

The famous "Donskoy" salad is remembered by many with nostalgia. But what prevents you from cooking this delicious canned vegetables? Now consider two varieties of the legendary dish.

1. To prepare the first type of assortment, we need:

• tomatoes - 6.5 kg;
• pepper - 2.5 kg;
• onion - 1.5 kg;
• apple cider vinegar - half a glass;
• salt;
• unrefined vegetable oil - one and a half glasses.

By mixing sunflower oil and vinegar, we get a filling. Tomatoes and Bell pepper cut into circles. Put the vegetables in an enameled pan in layers, sprinkling each of them with salt. We leave the future salad for the night. In the morning, we lay out the vegetables in liter jars. There should be about eight of them. In each jar, add a tablespoon of pre-prepared filling. Close the lids and send to pasteurize for 20 minutes. So our salad for the winter of fresh red tomatoes is ready.

2. The second recipe consists of the following components:

• tomatoes - 3.5 kg;
• sweet pepper - 1.5 kg;
• onion - 1 kg;
• unrefined vegetable oil - one and a half glasses;
• salt - 100 g;
• granulated sugar - 100 g;
• black peppercorns - about 20 pieces;
• apple cider vinegar - 300 ml.

Tomatoes need to be cut into slices or circles, bell peppers and onions - into rings. Heat the vegetable oil to a boil and leave to cool completely. Put the prepared vegetables in an enamel pan and sprinkle with salt. For 1 kg of the mixture, you need to take no more than 20 g of salt. We also add sugar.

Mix the mixture and leave for 15 minutes. Then put the vegetables in a colander to get rid of excess liquid. Prepare 10 half-liter glass jars. Pour one tablespoon of vegetable oil into each container and put a few peas of black pepper. We fill the jars with vegetables, leaving about two sentiments from the top. Top the red tomato salad for the winter with two tablespoons of apple cider vinegar.

We cover each jar with a lid and send it for sterilization. To do this, put the salad in a saucepan with hot water. We leave the jars to be sterilized for 20 minutes over low heat. We close them with a lid with a key. We leave to cool. This red tomato salad for the winter, the recipes of which we have reviewed, will not leave indifferent even the picky connoisseur of home cooking.

The benefits of winter salad with tomatoes and onions

In the cold season, many of us with great pleasure would enjoy a summer salad of red tomatoes and seasoned with fragrant vegetable oil. To feel all the colors of summer in winter will help a simple, but very useful blank. low calorie salad with red tomatoes, onions for the winter has a high taste and contains a large number of vitamins.

All components of such a delicacy are of great benefit. Vegetables are rich in vitamins, antioxidants, organic acids and minerals. These substances normalize the work of cardio-vascular system and also strengthen the immune system.

Recipe

To prepare a delicious salad of red tomatoes for the winter, it is recommended to use. These tomatoes with dense pulp perfectly tolerate conservation without losing their shape. So, according to the recipe, we need:

• small tomatoes - 3 kg;
• parsley - 3 bunches;
• garlic - 3 heads;
• onion - 1 kg;
• apple cider vinegar;
• water;
• sugar;
• unrefined vegetable oil;
• salt.

Wash the tomatoes thoroughly under cold running water. We cut them either in halves or rings - to your preference. Peel the onions and cut into rings. Parsley should not only be washed, but also dried. Then chop the greens with a knife.

Place vegetables and herbs in a large bowl and stir. Leave the mixture for one hour so that it starts up the juice. While the future salad acquires the desired consistency, you can prepare jars. They need to be thoroughly washed, but it is not worth sterilizing now.

An hour later, we lay out the winter salad in jars, trying not to tamp too much. To the vegetables you need to add finely chopped garlic at the rate of 2 teaspoons per liter jar. Pour 30 ml of vegetable oil into a glass container and pour hot brine.

Cooking pickle

To make this important component, you need to dissolve two tablespoons of sugar, salt and vinegar in one liter of water, bring to a boil. To sterilize a salad, you need to lower the jars with the contents into warm water and bring it to a boil. The procedure lasts about 20 minutes. If you decide not to sterilize the salad, then first you need to fill it with brine. Then let the vegetables cool and drain the brine. Boil it again and pour it into jars with salad again. Roll up the lids.

This red tomato salad with tomatoes is always simple with a delicious taste.

You have learned how to prepare the best and most popular salads of their tomato. Now nothing can stop you from enjoying vitamin platters in the cold season. Red tomato salad for the winter will not only diversify the daily menu, but will also pleasantly surprise even the most demanding gourmets.