In this bright salad, I had the idea to take peppers of 2 colors and tomatoes of 2 colors. Make 1 jar with yellow tomatoes and red sweet pepper (Ratunda variety), and the second with red tomatoes and yellow pepper.
Salad of cucumbers, tomatoes, onions, peppers for the winter, excellent dish during fasting. If you are fasting, you can open a jar of salad for any Lenten dish.
Salad with layers of cucumbers, tomatoes, onions, peppers, for the winter - recipe with step-by-step photographs
I prepared 2 half liter jars of salad. The recipe is designed for this amount of ingredients. I add spices, sugar, salt, vinegar to each jar.
Ingredients:
- 200 - 250 grams of tomatoes (I used yellow and red)
- 150 grams of sweet pepper (I have two types, red and yellow)
- 150 grams of cucumbers
- 100 grams of onion
- 2 cloves garlic (1 clove in each jar)
- 4 things. allspice (2 pieces in each jar)
- Dill (I took umbrellas for aroma, beauty and taste)
- 1 tbsp. spoon of vinegar 9% (in each jar)
- 1 tbsp. a spoonful of sugar (in each jar)
- 0.5 teaspoons of salt (in each jar)
According to your taste and desire, you can add any spices to each jar.
Cooking process:
I sterilize over a kettle, some housewives do it in the oven or microwave. But you do what is convenient for you.
I fill the iron lids with water in a saucepan and boil for 5-10 minutes. Everything is ready, jars and lids. Now let's do the vegetables.
Step-by-step salad recipe:
For a layered salad for the winter you will need cucumbers, tomatoes, onions, and peppers. Standard set of vegetables.
1. Vegetables must be washed.
2. I cut vegetables. I cut red tomatoes into slices, and yellow ones into strips. Cut the tomatoes into 4-6 pieces, depending on their size.
Cut into strips bell pepper. Having previously removed the seeds and tails. For the recipe I used red and yellow peppers.
I cut the cucumbers into slices. If the cucumbers are large, you can cut them in half lengthwise and then slice them. I cut the onion into rings. I don’t add a lot of onions to vegetable salads for the winter.
While cutting vegetables, there was a breathtaking smell of fresh vegetables in the kitchen.
3. Place 2 pieces at the bottom of sterile jars. peppercorns, a clove of garlic. For more bright aroma and the taste of garlic, it can be chopped into slices.
4. My bottom layer is cucumbers.
5. Then I lay out a layer of bell pepper.
7. And the last, final layer of onion.
9. Add 0.5 teaspoons of salt, 1 tbsp. spoon of sugar, 1 tbsp. a spoonful of vinegar. I don't add vegetable oil to salads.
10. I pour water into the kettle and boil it. Hot water, very carefully, pour in the vegetables. I pour water so that the vegetables are covered with water.
11. Cover with sterile lids. And all we have to do is sterilize the jars.
12. Take a pan, cover the bottom with a cloth, you can use a towel. This is done to prevent the banks from bursting.
Place the blanks and pour warm water into the pan. Pour water up to the hangers of the jars. Since we poured boiling water over the vegetables, our jars are hot; if we pour cold water, the jars may burst.
13. Place the pan on the fire and boil, from the moment of boiling for 10 minutes. Boil over low heat.
14. After this time, take out the cans one by one and roll them up with a key. If you have jars with screw caps. Then screw on the lids.
15. The jars need to be turned upside down and covered with a blanket. Leave for 12 hours. After this, move the jars to the pantry, basement (cellar). This salad is perfectly stored in a city apartment in a pantry or a dark, cool place.
In winter, it will be nice to open such a jar of vegetable salad and treat your guests, or just treat yourself to a colorful salad.
Another option for preparing sweet peppers for the winter.
A simple and tasty recipe for lecho made from sweet peppers for the winter video
Cook with pleasure, bon appetit!
Cucumbers, tomatoes, and bell peppers are in full swing. Let's roll up delicious salads, salt cucumbers, cook tomato juice for the winter. Be sure to prepare crispy pickles, spicy lecho and make tomato jam!
Finger-licking tomatoes for the winter
Thanks to the abundance of spices, onions, garlic and bell peppers, the tomatoes are simply luxurious. Prepare a lot of cans at once, they go with a bang!
You will need tomatoes, tomato juice, peppercorns and salt. We will definitely sterilize the appetizer and roll it up. TO meat dishes or potato pancakes - just superb!
Sealing tomato juice for the winter
Tomatoes must be passed through a juicer, boiled with spices and poured into sterile jars. Fast, simple, delicious! You can simply drink the juice or add it to sauces, stews and borscht.
We tell you the tricks for preparing tomatoes without seaming: sterilize the container well, take vegetables without damage, store only in a cool place and prepare at the very end of the ripening season.
Tomato and zucchini salad for the winter
This salad can be spread on bread, served with meat and fish, or added to stews. You can cook the salad in a saucepan, but we suggest using a slow cooker.
For a bright and luxurious snack you will need a kilogram of tomatoes and bell peppers, 100 g of sugar, sunflower oil, salt and vinegar. Lecho is perfect for meat dishes and will be a luxurious addition to stews and soups.
Blanch the peeled peppers in boiling water and pour in the hot marinade. All! Excellent value all winter long!
Coarsely chop the pepper, add garlic, sugar, vinegar, salt, vegetable oil, pour tomato juice. Cook for half an hour and roll up.
For preparation you will need peeled pepper, salt and vinegar. A very simple recipe and a wonderful pepper for stuffing with vegetables, minced meat, and mushrooms in winter. Simple and fast!
Excellent jam for meat and poultry!
Ingredients:
- 800 g tomatoes (coarsely chopped)
- 2 red onions (chopped)
- 3 chili peppers (seeded and chopped)
- ginger root, 5 cm (grate on a fine grater)
- 1 star anise
- 250 ml white wine bite
- 2 tbsp. spoons of soy sauce
- 300 g (preferably brown) sugar
Rinse the jam jars and place in the oven, necks down, at 160 degrees for 10-15 minutes. Place the onions and tomatoes in a thick-walled pan and place on slow fire. Add all the ingredients except soy sauce, bring to a boil, then lower the heat and simmer for half an hour. Add soy sauce, cook for another 2-3 minutes, then pour into sterile jars and screw on the lids. If desired, strain the jam through a sieve before rolling.
The simplest and fastest "grandmother's" recipe for pickling cucumbers. Shall we crunch?
Fragrant, crispy and juicy cucumbers will delight you in winter - on weekdays and on holidays. In addition to cucumbers, you will need carrots, garlic, sugar, vinegar, vegetable oil and salt.
Ingredients for preparing assorted cucumbers, tomatoes and peppers for the winter three liter jar:
- cucumbers – approximately 800 g,
- tomatoes – approximately – 800 g,
- bell pepper – 2-3 pcs.,
- garlic – 4 cloves,
- small carrots – 1 pc.,
- onion - half,
- cloves – 2 pcs.,
- allspice – 3 pcs.,
- peppercorns - 8 pcs.,
- coriander – 0.8 teaspoons,
- mustard beans – 0.5 teaspoons,
- Bay leaf, half a leaf of horseradish.
For 1 liter of marinade
- liter of water,
- 1.4 tbsp. spoons of vinegar,
- 1 tbsp. spoon of salt,
- 1.4 tbsp. spoons of sugar.
Recipe with photos step by step:
If you want to have all your favorite pickled vegetables in one jar, make a vegetable platter. You can put cucumbers in a jar, cauliflower, bell peppers, tomatoes, zucchini, squash, etc. All this wealth needs to be filled with marinade, sterilized and rolled up. This recipe uses cucumbers, tomatoes, onions, carrots, garlic and bell peppers. You can also add your other favorite vegetables to the jar.
The result is so tasty that literally everything from the jar is eaten and drunk - garlic, carrots, marinade, vegetables. Therefore, it makes sense to prepare assorted vegetables more.
Preparation 
To use time wisely, let's start with the marinade. We calculate the amount of water to be approximately half the volume of the jar. So, for a three-liter jar we will need about 1.5 liters of liquid. If you fill the jar tightly, it will be about 1.2 liters. In the marinade we put bay leaf, mustard seeds, coriander, peppercorns, cloves, allspice. Now there is a ready-made seasoning for tomatoes on sale, you can use that too. In addition to the above, it also includes dried garlic. But if you are cooking, then in addition to dry garlic, it is better to take fresh garlic: it is very tasty when pickled. Put the marinade on the fire, add sugar and salt to it, and just before it boils, add vinegar. 
The marinade is on fire, and for now we will start filling the jars. Jars must be clean and sterilized. The ratio of all vegetables in the jar can be taken arbitrarily. Place carrots and onions on the bottom, and add a horseradish leaf for piquancy. 
Then cucumbers. 
Place tomatoes and peppers. Place garlic cloves between the vegetables. 
During this time, the marinade will be ready: we just need to boil it for two minutes and pour it hot into jars. 
Next, cover the jars with boiled lids and simply sterilize them in a water bath, just as we do when preparing pickled tomatoes or cucumbers. Roll up and turn over. 
Cucumbers and tomatoes are two garden brothers, without which it is difficult to imagine a delicious summer salad. And although modern nutritionists tell us via the Internet that they cannot be eaten together, somehow all this is unconvincing, but grandma’s salad with sour cream or a jar of homemade cucumber-tomato pickles for potatoes is very convincing and incredibly tasty!
So that you have the opportunity in the winter cold to crunch on a cucumber or eat juicy tomato, or you can do both, we have collected for you the most best recipes how to pickle cucumbers and tomatoes together, and make others delicious assortment with them for the winter.
A few subtleties
The peculiarity of such preservation is that these two vegetables require slightly different proportions of ingredients for the marinade and it is very important to choose such a filling composition that the cucumbers are crispy and the tomatoes do not burst and are moderately sweet.
At the same time, the substances contained in tomatoes provide special crunchiness and piquancy to cucumbers, and the preservation itself is better stored.
Now, about sterilizing jars. What's the point of spending half an hour sterilizing dishes when the greens and vegetables are put in unsterilized? Moreover, this process is then carried out in a water bath.
But boiling the sealing caps is generally nonsense: this causes the elastic to warp, lose elasticity and then allow air to pass through - this is precisely why!
1. Classic recipe for canning cucumbers and tomatoes
The recipe is designed for preparations in 3 liter jars. Vegetables should be halved. Tomatoes are small, dense, cream is best, cucumbers are small in size. Quantity - as much as will fit in the jar, do not cram too much so that the vegetables do not crack.
- 2 tbsp. salt;
- 4 tbsp. Sahara;
- 20 ml (1 tbsp) vinegar 9%;
- 3 bay leaves;
- 10 black peppercorns;
- 1 large or several small dill umbrellas;
- 1 leaf or root of horseradish;
- 3 cloves of garlic.
Soak cucumbers in advance cold water for several hours - this way they will be crispier.
Wash the vegetables very thoroughly, trim the butts off the cucumbers, prick each tomato with 2-3 skewers (so as not to burst from the boiling water).
Place an umbrella and garlic on the bottom of the washed jar. Wash them well and preferably pour boiling water over them.
Lay out cucumbers and tomatoes in layers, place a horseradish leaf somewhere in the middle.
Fill the jar with settled water to the very edge. Then pour it into a saucepan - you get about 1.5 liters.
Add salt, sugar, bay leaf and pepper, bring to a boil. Pour vinegar into the jar, add hot marinade, and to prevent the jar from bursting, place the handle of a spoon or fork under the bottom on one side.
Cover the jar with a lid and place on a heated water bath(be sure to put some kind of rag under the bottom).
Sterilize for 25 minutes from the moment the water boils in the bath. Roll up immediately. And everything is ready.
2. Assorted “Crispy and dense”
The calculation is also for pickling in 3-liter jars, but in principle, vegetables can be placed in liter containers, and the marinade must be prepared from the amount of water that will be obtained after packing.
Cucumbers and tomatoes on liter jars take the smaller ones, but the larger ones can be of medium size.
- Cucumbers and tomatoes - how many will fit. On average, a 3-liter jar contains 1 kg of cucumbers and tomatoes (depending on size).
- 2-3 dill umbrellas;
- head of garlic;
- horseradish leaf and root;
- 5-6 each healthy leaves cherries and currants;
- 3 tsp with a heap of salt;
- 7 tsp with a pile of sugar;
- 0.5 cups vinegar 9%;
- 5 peas each of allspice and black pepper.
Wash the jars, place washed herbs, garlic and pepper on the bottom.
Fill the jar with cucumbers from the bottom and tomatoes from the top.
Pour water, drain the water, add sugar and salt, make a marinade. Pour the boiling marinade into the jar, cover with a lid and leave until cool.
Drain the marinade, boil again, pour into a jar and leave again under the lid until it cools.
Drain the marinade again, bring to a boil, pour the vegetables with vinegar, marinade and immediately roll up, turn upside down, cover with a thick blanket until cool.
3. Assorted: tomatoes + cucumbers + zucchini + peppers
A very tasty mix, zucchini is especially tasty. You can also take young squash. Bell pepper gives the preparation a pleasant paprika flavor. If you love savory preserves- take a piece hot pepper(the size of a fingernail, no longer needed).
- 1.5 kg of dense, not overripe tomatoes;
- 0.5 kg of cucumbers, large ones, but not old ones;
- 1 PC. sweet pepper;
- 1 small zucchini;
- 1 sprig of parsley;
- 4-5 dill umbrellas;
- 2 bay leaves;
- 1 small onion;
- 1 small head of garlic;
- 1 carrot;
- Up to 10 peppercorns;
- 5 tsp with a pile of sugar;
- 1 tbsp. with a heap of salt;
- 1 horseradish root;
- 3 tbsp. vinegar.
Cut cucumbers, horseradish and carrots lengthwise into 2-4 parts, zucchini into slices, onions and bell peppers into slices, peel the garlic. Wash everything very thoroughly.
In prepared 3-liter jars we put dill umbrellas, then vegetables in random order, alternating them with herbs and bay leaves. Pour vinegar and water into the jar to the very top.
Pour the water into a saucepan, add sugar and salt and bring to a boil.
Pour boiling water over the vegetables and close the lid for 15 minutes. Then drain again, boil and pour - and so on 3 more times. On the 4th fill, roll up the jar and cover it.
4. Assorted “Mish-mash”
The peculiarity of this recipe is the addition of one stem of amaranth (a well-known weed - in the photo) or a sprig of garden amaranth. It is thanks to this plant that cucumbers turn out very crispy.
And there are other unusual ingredients for a 3 liter jar:
- Cucumbers and small tomatoes pierced with a skewer - as many as you can fit.
- 1 sweet pepper.
- 2 small onions.
- 1 head of garlic.
- Horseradish leaf.
- 4 leaves each of currant, cherry and oak.
- A sprig of amaranth.
- Horseradish leaf or root.
- 2 tbsp. without a mountain of salt.
- 4 tbsp. with a pile of sugar.
- 50 ml vinegar 9%;
- 3 aspirin tablets.
Wash the greens thoroughly and pour boiling water over them in a colander, since the workpiece will not be sterilized!
Wash cucumbers, soak in hot water for 5 minutes.
Wash and chop the tomatoes.
Cut the onion, garlic and pepper into slices and also pour boiling water over them.
Place everything in a jar, fill with water to the top, pour the water into the marinade.
Throw in 3 aspirin tablets.
Make a boiling marinade from water, sugar, salt and vinegar, pour it into a jar (place it on a knife to prevent it from cracking) and immediately roll it up. Cover with a thick blanket for at least a day.
5. “Vegetable garden in a jar”
You can put only cucumbers and tomatoes in this assortment, or you can make it with the following vegetables:
- zucchini, squash and sweet peppers - cut into circles or slices;
- cauliflower and broccoli - disassemble into inflorescences;
- cut white cabbage into small pieces so that they fit freely into the neck;
- young corn cobs - break into pieces;
- carrots, rhubarb stalks, celery, leeks - cut into slices;
- shallot, Brussels sprouts, cloves of garlic (as many as you want), green beans take the whole thing.
In addition you will need:
- peppercorns, black and allspice – 10 pcs.
- clove buds – 3 pcs.
- bay leaf – 3 pcs.
- 4-5 sprigs of parsley and dill;
- 2 tbsp. salt;
- 2 tbsp. Sahara;
- 100 ml vinegar (9%);
- 50 ml vodka.
Wash the jars thoroughly, as well as all other components.
Add everything as your heart desires, add spices (pepper, bay and cloves) and pour boiling water over it. Leave for 30 minutes covered.
Drain, add salt, sugar, bring to a boil and pour into the jar again. Leave for half an hour.
Drain, add vinegar, boil the marinade again (it smells so wonderful!), pour into the jar almost to the top. Add vodka to the edge and roll up the cut.
6. “Vegetable garden + garden in one jar”
We will not describe this original assortment, but you can add more to all the above vegetables:
- apples, pears, apricots and plums in slices;
- berries of table grapes, dogwood and gooseberries;
- 1 slice of lemon.
Do everything exactly the same way, only the marinade is a little different (water - as much as will fit in the jar):
7. Cucumbers in tomato juice
These are not tomatoes, but still these are two vegetables in one jar, and the preparation is very successful! To prepare, you need a large bowl or make half a portion.
- 2 kg of very ripe tomatoes;
- 5 kg of cucumbers;
- 200 g sugar;
- 3 tbsp. with a top of salt;
- 200 ml refined sunflower oil;
- 100 ml vinegar;
- 300 g peeled garlic;
- Sprig of dill, bay leaf.
Pass the tomatoes through a meat grinder, stirring, bring to a boil, add sugar and cook for 15 minutes.
Add salt and cook for another 15 minutes.
Add oil and cook for another 15 minutes. It will turn out delicious tomato marinade. The seeds can be separated through a sieve, but it is easier to leave them.
Small cucumbers can be taken whole, but larger ones can be cut into pieces. Place them in a bowl with the marinade and cook for 15 minutes. Stir constantly.
Add garlic and vinegar minced through a meat grinder, cook for 5 minutes and place in dry hot 1 liter jars.
Sterilize for 15 minutes in a water bath and roll up.
Very interesting options for mixing) and also a photo of jars from the first recipe with flowers cut out of vegetables - what a beauty!
Yes, to cut such flowers from vegetables you have to be a culinary maniac in the good sense of the word))
Website about Marina Makarova's dacha. Let's turn the cottage into a piece of paradise
Anyone who steals content will suffer a crop failure, an invasion of pests, intruders, and a complete overgrowing of the dacha with weeds.
An assortment of cucumbers, tomatoes and peppers for the winter is an excellent way to recycle vegetables on the one hand, and a snack that will decorate any table on the other. In addition, the assortment is perfectly stored and will delight you all year long. The taste of vegetables in this form is revealed differently. It all depends on what ingredients are chosen for the preparation. Each of them has its own taste. Well, besides, it looks very festive and bright dish. As for cooking, this recipe is not at all complicated. This wonderful thing is done using the so-called double filling. With this recipe you will prepare delicious cucumbers and tomatoes for the winter
For 3 liters we need:
- dense tomatoes,
- cucumbers (small whole, large ones can be cut),
- sweet pepper is best,
- 1 onion,
- garlic - from 4 to 8 cloves,
- a few sprigs of dill,
- black pepper - 5 peas,
For the marinade:
- 2 tbsp. spoons of salt,
- 3 tbsp. spoons of sugar,
- 2 teaspoons of vinegar essence,
- 1.5 l. water.
We take vegetables in the ratio that you like.
First of all, we prepare the jars - wash them well, and sterilize them if desired. You definitely need to do the same with the lids. Place dill and chopped onion on the bottom of the jars. 
We cut off the ends of small cucumbers, cut them into large ones. We pierce the tomatoes in the place where the stalk is attached with a toothpick. Remove the seeds from the peppers and cut them into several parts. The next stage is to place all the vegetables mixed or in layers (at your discretion). Fill the jar tightly.
Fill the jars with boiling water to the very top and, to begin with, simply cover them with lids. They should stand like this for at least 30 minutes. But, if time permits, this procedure can be extended to 1-2 hours. 
Take a saucepan and pour water from the jars into it, add sugar and salt, and then bring it to a boil. For 1.5 liters of marinade we need sugar - 3 tbsp. spoons and salt - 2 tbsp. spoons. Before the marinade is poured into the jars, you need to add spices to the marinade. The water should boil for at least 5 minutes, after which we remove the marinade from the stove and add vinegar essence. If you like it spicier and plan to store the assortment in the cellar, then add at least one teaspoon of essence to 1.5 liters of marinade. 
After this, you need to mix it and pour it over the vegetables. This needs to be done very quickly. The jars must be filled to the top. We also add peeled garlic cloves to the jars. 
Immediately after this they must be rolled up and turned over. It also wouldn’t hurt to cover the jars with something warm and wait until they cool down. Next, our snack should be put away in some dark, not too warm place. I advise you to prepare and, the menu for your table will only benefit from this. 
After a few weeks you can start tasting vegetables.
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