Recipes for fresh tomato salads. Tomato salads for the winter: the most delicious and simple recipes "Lick your fingers"

Summer has given us plenty of vitamins, but a slushy autumn and a long winter are ahead. Housewives try to provide the family with preparations to please the household with tasty and healthy canned vegetables. These include winter salads. Due to the variety of ingredients in such preparations, each of them has its own special taste.

Winter salads do not require any special occasion to serve and go well with any dish. Tomatoes, even processed, retain a lot of benefits. They contain:

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

Important! Winter harvesting has its limitations. It is recommended to reduce their consumption to a minimum for hypertensive patients, people with urolithiasis, suffering from pyelonephritis, pancreatitis and stomach ulcers. Due to the sugar in the composition, canned vegetables are also not recommended for diabetics.

This salad is not without reason has such a name. It gained its popularity due to its simple composition, quick preparation and excellent taste. It is best to cook it from medium-sized tomatoes; cherry tomatoes are perfect for harvesting. Here is a complete list of the ingredients you will need for this salad:

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

Before preparing the salad, you will need to sterilize five 600-gram jars. Tomatoes must be washed and pricked with a toothpick at the point of attachment of the stalk. Put a little chopped garlic and herbs on the bottom of the jars, pour in 10 ml of calcined vegetable oil and lay the tomatoes, shifting them with onion rings.

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

After that, the jars are sterilized in a wide saucepan, on the bottom of which a cloth is laid, filled with water to the “shoulders” for 15 minutes, after which they are sealed, turned upside down and wrapped until cool.

Tomato salad for the winter You will lick your fingers: video

Tomato salad with bell pepper will charge you with good mood and energy on the gloomiest day. For summer residents, preparing such a blank is a great way to save your crop. The salad uses simple and affordable ingredients:

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

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

Prepared vegetables should be put in a plastic or enameled dish, add the rest of the ingredients, cover and leave to brew for one hour.

In the meantime, you should prepare the banks. They are sterilized by steaming or in a hot oven. Lids should also be sterilized in hot water for 5-7 minutes.

After the vegetables have marinated, they are evenly laid out in jars along with the brine. Then the container is covered with lids and placed for gas sterilization in a wide container with water. After 20 minutes, the banks are taken out and rolled up. Until cool, they should be kept upside down and wrapped.

Tomatoes prepared according to this recipe are sugary, with a small spiciness. Onions and black pepper add a piquant spiciness to tomatoes. In the event that you do not like sweet vegetables, you can put less sugar in the salad. The process of preparing preservation is very simple, even a novice housewife can handle it. The list of ingredients is given for 1 liter jar:

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

Vegetables should be firm so they don't lose their shape in the jar. Wash the tomatoes and cut into halves. Peeled chopped onions can be cut into thin circles or half rings. Garlic cloves, peppercorns and onion rings are placed at the bottom of the prepared jars. Tomato halves are placed on top of them, after dipping each slice in ground pepper.

Jars filled with vegetables are poured with boiling water and allowed to stand for a quarter of an hour. Then the water is poured into the pan, the required amount of salt and sugar is added, brought to a boil again, stirring the ingredients so that they dissolve.

After the marinade boils, the fire is turned off, vinegar is added and immediately poured into jars. Close chopped tomatoes with sterilized lids, turn over and keep covered for two days.

Tomatoes for such a salad should be intact, healthy. You should be especially careful if you buy vegetables in the market, because often green tomatoes are plucked from diseased bushes. The taste of unripe fruits gives canned vegetables a certain piquancy. In addition to green tomatoes, other vegetables are included in the salad recipe. You will need the following ingredients:

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

Vegetables are washed. Carrots, cucumbers are peeled and cut into strips. Peeled onions should be cut into half rings, and tomatoes into cubes. Cabbage should be finely chopped. Garlic is passed through a press. After that, salt is added to the vegetables and mixed with their hands, lightly kneading the cabbage. The mixture should stand for 2 hours and give juice.

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

Green tomato salad for the winter: video

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

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

Peeled pumpkin and carrots need to be cut into cubes, and onions - into half rings. Tomatoes should be peeled, first dipped in boiling water, and then cut into slices. Then, pumpkin, carrots and onions are fried in vegetable oil in a saucepan. The vegetables are put in a saucepan, tomatoes and other ingredients are added, except for vinegar and garlic.

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

We offer you a Georgian tomato and cucumber salad recipe. Spicy herbs and hot peppers give it additional flavors. This preparation will especially appeal to those who love oriental cuisine. To prepare a salad, you need the following list of products:

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

Tomatoes need to be peeled and chopped in a blender, chop the greens with a knife.
All ingredients except cucumbers and garlic are added to the resulting mass, the mixture is put on fire.
In the boiled sauce, you need to put the garlic grated into a fine grater and after 10 minutes add the cucumbers cut into thin circles.
After that, the salad should cook for another 10 minutes.
The finished snack is laid out in jars, covered with lids, sterilized for 5-7 minutes and rolled up.

Zucchini always give good harvests. You can use the fruits not only for cooking caviar, but also add to salads. So that the preservation is not too bland, half a hot pepper pod is added to the main ingredients. So, for a tomato salad with zucchini, you will need:

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

Please note that vinegar is not used in this recipe. After you peel the zucchini and remove the seeds from it, the flesh must be cut into thin half rings. Sugar, salt, vegetable oil should be added to the chopped vegetable and put to boil on the stove.

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

Before turning off the salad, you need to put hot pepper and garlic chopped into small pieces into the pan. After 5 minutes, you can remove the container from the fire, lay out the vegetable snack in prepared jars and roll it up with a typewriter. The finished salad is turned over and wrapped in a blanket for 2 days.

Tomato salad with zucchini for the winter: video

Harvesting for the winter with rice not only has an excellent taste, but also quickly saturates. A recipe is considered especially successful, in which, in addition to tomatoes and rice, bell peppers, carrots and onions are used. For harvesting, you need to take the following products:

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

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

The prepared ingredients are added to the pan, and as soon as the mixture boils, a glass of washed and dried rice is poured into the same place. It will take half an hour to prepare the salad. Vinegar is added 5 minutes before the vegetables are ready. Transfer the hot appetizer to sterilized jars and seal tightly with lids.

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

10 pieces of tomato;
10 pieces of eggplant;
10 pieces of pepper;
10 pieces of carrots;
10 onion heads;
2 tbsp. l. salt;
2 tbsp. l. Sahara;
2 glasses of refined oil;
0.5 cup 9% vinegar

Washed tomatoes and eggplants are cut into slices, peppers and carrots - into strips, onions - into half rings. Now you need to put the vegetables in a saucepan, mix and put on fire. Salt, sugar and vegetable oil are added at the same time. The salad will be cooked for 40 minutes, during which time you can just sterilize the jars. Vinegar must be added at the very end of cooking. The finished mixture is laid out in prepared containers and corked with lids.

Advice! If you don't have a cool place to store the pieces, it's a good idea to sterilize your salad jars before sealing them, even if it's not in the recipe. Then they can be stored at room temperature for a long time.

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

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

The ease of preparation is that the salad does not require any cooking or sterilization. But for him it will be necessary to cook the marinade separately. For 1 liter of water, take 1 tbsp. l. salt, sugar and vinegar and 1 bay leaf. You will have a little marinade left, it can be used to prepare lightly salted cucumbers, but it is easier to keep the proportions this way.

Tomatoes and apples need to be washed and cut into slices. Half the greens and garlic are placed at the bottom of the sterilized jars, then a layer of apples, a layer of tomato and apples again. Tomatoes can be used not only red, but also slightly unripe. The remaining greens are laid out on top of the apples. Banks are poured with boiling water and allowed to stand for 10 minutes. Then the water is drained and the salad is immediately poured with marinade under the very lid. After that, the jars are rolled up with a typewriter and covered with a blanket for a day.

Such different recipes will make the blanks varied and not boring. You can always alternate them with each other, taking another jar to the table for the household and your guests. Canned vegetables are stored for a very long time, but they may not survive until the middle of winter, due to their excellent taste.

The summer abundance of fruits and vegetables can also please in winter, if you have time to stock up on vitamin preparations. And so that the usual pickles-tomatoes do not get bored, we suggest diversifying home-made preparations with vegetable salads. For example, prepare a tomato salad, step-by-step recipes with photos and videos can be found in our today's article. The fastest option is a red tomato salad with onions and vegetable oil without sterilization. A few simple manipulations and a delicious preparation for the winter is ready! The following salads are also appetizing: from green tomatoes, “lick your fingers”, with cucumbers, with sweet peppers and rice, their yellow tomatoes, through a meat grinder, etc. There are a lot of recipes and each of them can be easily improved by slightly changing the composition of spices or adding a new ingredient. You can find detailed instructions for preparing golden canned tomato salad recipes below.

Green tomato salad without sterilization for the winter - a step by step recipe with a photo

Green tomato salad for the winter without sterilization - harvesting, frankly, for an amateur. Not everyone will be able to appreciate the original and rather piquant taste of this salad. But on the other hand, those who love moderately spicy and slightly sour tomato preparations will definitely love it. How to cook green tomato salad for the winter in a step-by-step recipe without sterilization further.

Necessary ingredients for green tomato salad without sterilization for the winter

green tomatoes - 3 kg
bell pepper - 1 kg
carrots -1 kg
onion -1 kg
olive oil -1 cup
sugar -1/2 cup
white vinegar - 1 and 1/4 cups
salt-3 tbsp. l.
black pepper -1/2 tsp
bay leaf -5-6 pcs.

Step-by-step instructions for a salad recipe with green tomatoes without sterilization for the winter

Sweet tomato salad for the winter "Lick your fingers" - step by step recipe

Despite the rather controversial presence of obvious sweetness, the next tomato salad for the winter is popularly called "You'll lick your fingers." At the same time, the salad turns out to be quite spicy due to garlic and onions. Read more about how to cook the original sweet tomato salad for the winter "You'll lick your fingers" in the step-by-step recipe below.

The necessary ingredients for a sweet salad with tomatoes for the winter "Lick your fingers"

sweet tomatoes - 1 kg
bell pepper -1 kg
onion - 0.2 kg
garlic - 0.1 kg
sugar -2 tbsp. l.
salt -1, 5 tbsp. l.

Step-by-step instructions for the recipe for a sweet tomato salad for the winter "Lick your fingers"

Tomatoes for this recipe are best suited for sweet juicy varieties. Tomatoes need to be washed and cut into slices of medium thickness.
Remove the stalk from the bell pepper and clean the seeds and partitions. Cut the pepper into thin rings.
Lou and garlic peel and finely chop.
Put all the vegetables in one deep saucepan, add sugar, salt and vegetable oil. Mix well and bring to a boil over medium heat.
After boiling, the vegetables will begin to release juice abundantly, so they should be boiled over low heat for 15-20 minutes.
Pack the finished hot salad in sterile jars and close with a can key.

Salad of yellow tomatoes for the winter without sterilization "Lick your fingers" - a recipe step by step

Another version of a delicious tomato salad for the winter without sterilization from the category of “lick your fingers” can be prepared from yellow tomatoes. To make this salad brighter, we recommend adding red bell peppers to it. All the details of preparing a salad of yellow tomatoes for the winter without sterilization “You will lick your fingers” in the following recipe.

Necessary ingredients for a salad with yellow tomatoes for the winter without sterilization

yellow tomatoes -1.5 kg
bell pepper - 2-3 pcs.
onion - 250 gr.
carrots -250 gr.
sugar -1 tbsp. l.
salt -1 tsp

Step-by-step instructions for a recipe for yellow tomato salad without sterilization "Lick your fingers"

Wash tomatoes and cut into quarters.
We remove the partitions and seeds from the bell pepper, cut into thin half rings.
Finely chop the onion and carrot.
Put tomatoes, onions, sweet peppers, carrots in a large saucepan. Salt and sugar, mix thoroughly.
We put the pan on a slow fire, stirring, cook for about 1.5-2 hours. During this time, the vegetables should first give a large amount of juice, and then gradually thicken and boil.
We sterilize the jars in the oven at 80-100 degrees for 10 minutes. We pack the finished salad and cork with lids.

Tomato salad with sweet pepper for the winter without sterilization - a simple recipe step by step

The combination of tomatoes and sweet peppers can be called one of the most successful salad recipes for the winter without sterilization. These vegetables perfectly complement each other in taste, and the workpiece itself looks bright and appetizing. How to cook a delicious salad with tomatoes and sweet peppers for the winter without sterilization in a simple step-by-step recipe below.

Necessary ingredients for a salad with tomatoes and sweet peppers without sterilization for the winter

tomatoes -10 pcs.
bell pepper -12-14 pcs.
eggplant -1 pc.
vegetable oil - 1/2 cup
vinegar - 1/2 cup
onion - 2 pcs.
garlic -5-6 cloves
salt and pepper to taste

Step-by-step instructions for tomato and sweet pepper salad for the winter without sterilization

All vegetables are washed. Peel the eggplant, cut into small cubes and sprinkle with a teaspoon of salt. Leave for 20 minutes - salt will help remove the bitterness from the blue.
Cut the tomatoes into small pieces and use a blender to turn them into puree.
We clean the bell pepper from the insides and cut into thin strips. Finely chop the onion and garlic.
We combine all the ingredients in one container, add salt and pepper to taste. Pour in the vegetable oil and put on a slow fire until it boils.
After the mass begins to boil, add vinegar and boil for 15 minutes.
We pack the finished salad in sterile containers and seal tightly with lids.

The most delicious salads of tomatoes and sweet peppers - recipes for the winter step by step

Homemade tomato and sweet pepper salads are considered one of the most delicious preparations for the winter, so there are many recipes for such snacks. For example, in our next recipe, zucchini is also added to a salad with tomatoes and peppers, which radically changes the taste and texture of this workpiece. One of the most delicious recipes for tomato and sweet pepper salads for the winter is next.

The necessary ingredients for the most delicious salad with tomatoes and sweet peppers for the winter

tomatoes -1, 5 kg
zucchini -1 kg
bell pepper - 2-3 pcs.
bow -3 pcs.
garlic - 100 gr.
vegetable oil - 75 ml.
sugar -50 gr.
salt -1 tbsp. l. with a slide

Step-by-step instructions for a delicious salad of tomatoes and sweet peppers for the winter

Clean the zucchini from the peel and seeds. Cut into small cubes, add vegetable oil and sugar, mix well. Put the mixture on fire and bring to a boil.
Cut the tomatoes into cubes and add to the zucchini after the latter have boiled for about ten minutes.
Onion cut into thin half rings. Remove seeds from pepper and chop into thin strips.
After another ten minutes, add pepper and onion. Be sure to stir the vegetables during the cooking process so that they do not burn.
Lastly, add finely chopped garlic and boil for another five minutes.
Remove the mass from the stove and pour into sterile jars, roll up.

A simple salad of red tomatoes and cucumbers for the winter without sterilization - a step by step recipe

Preparing a salad of red tomatoes and cucumbers for the winter without sterilization is simple and very fast. The main condition is to choose tasty and juicy vegetables that will delight you with their vitamins in the middle of winter. Learn how to make a simple winter-free red tomato and cucumber salad with the following recipe.

Necessary ingredients for a simple salad of tomatoes and cucumbers for the winter without sterilization

tomatoes - 2 kg
cucumbers -2 kg
onion - 0.7 kg
garlic - 5 cloves
bay leaf - 3-4 pcs.
apple cider vinegar - 0.5 cups
vegetable oil - 0.5 cups
sugar - 2 tbsp. l.
salt - 1 tbsp. l.
allspice to taste

Step-by-step instructions for a simple recipe for a salad of red tomatoes with cucumbers without sterilization for the winter

We start by preparing the marinade: mix vinegar, vegetable oil, sugar, salt and allspice. Put the mixture on the fire and bring to a boil.
Cucumbers and tomatoes cut in random order.
Pour the vegetables with hot marinade, mix well and put back on the stove. Boil over low heat for half an hour.
In parallel, we sterilize the jars in a dry way (in the oven at 100 degrees). Cover the lids with boiling water for 5 minutes.
We pack the finished salad in glass jars and cork. Be sure to turn upside down and leave under the covers until cool.

Quick tomato salad for the winter through a meat grinder - step by step recipe

When there is little time to prepare tomato blanks for the winter, and you want to please your family with a delicious salad, a recipe through a meat grinder comes to the rescue. In principle, instead of a meat grinder, you can also use a blender, but then it will take a little longer to boil the vegetables to the desired consistency. How to cook a quick salad with tomatoes for the winter through a meat grinder in a step-by-step recipe below.

Necessary ingredients for a quick salad with tomatoes through a meat grinder for the winter

tomatoes - 2 kg
onion - 0.5 kg
sweet pepper - 1 kg
carrots - 0.8 kg
parsley root - 200 gr.
parsley - 200 gr.
vegetable oil - 450 ml
vinegar - 250 ml
peppercorns - 5-6 pcs.
carnation - 8 pcs.
salt - 1 tbsp. l.
bay leaf - 3 pcs.

Step-by-step instructions for a quick recipe for tomato salad through a meat grinder for the winter

Pass through the meat grinder in turn tomatoes, carrots, onions. Put all the vegetables in a deep saucepan and add salt, mix well.
Parsley root is peeled and rubbed on a fine grater. Greens are also finely chopped.
Add parsley (leaves and root), peppercorns, bay leaf and cloves to vegetables. Pour in sunflower oil, mix and send to the stove for about an hour.
After boiling, add vinegar and simmer over low heat until thickened.
Pour the finished salad into dry-sterilized jars. Seal with lids and invert until completely cool.

Delicious salad of tomatoes, sweet peppers and rice for the winter - a step by step recipe

Do you want to cook not just a salad for the winter, but a full-fledged dish that can be used both as a side dish for meat and as an independent snack? Then be sure to prepare a delicious salad of tomatoes, sweet peppers and rice for the winter from the following step-by-step recipe. In addition to the fact that this salad of tomatoes, peppers and rice for the winter is very tasty, it is also mega-satiating!

Necessary ingredients for a delicious salad of tomatoes, sweet peppers, rice for the winter

tomatoes - 1.5 kg
rice - 0.5 cups
bell pepper - 0.5 kg
carrots - 0.5 kg
onion - 0.5 kg
sugar 50 gr.
vegetable oil - 200 ml
vinegar -50 ml
salt - 1 tbsp. l.

Step-by-step instructions for a delicious salad with tomatoes, sweet peppers and rice for the winter

Pass the tomatoes through a meat grinder, add salt, sugar and vegetable oil. Put the saucepan with the tomato puree on the fire and bring to a boil.
Three carrots, finely chop the onion and bell pepper. Add these ingredients to the tomatoes about 5-7 minutes after the puree starts to boil.
Reduce heat and simmer on low heat for 10 minutes.
Add a glass of dry rice, mix well and simmer under the lid for 30-40 minutes until the cereal is ready.
5 minutes before the end of cooking, add vinegar.
Pour the hot salad into jars, close the lids and turn over to cool.

How to cook tomato salads for the winter with Golden Recipes tomato juice, step by step

Another version of tomato salad with tomato juice for the winter, which is worth preparing, refers to the so-called golden recipes, time-tested and millions of housewives. In other words, every woman should know how to prepare such yummy in her kitchen. How to cook tomato salads for the winter with tomato juice "Golden Recipes" further.

The necessary ingredients to prepare a salad of tomatoes for the winter with tomato juice "Golden Recipes"

tomatoes - 2 kg
tomato paste - 6-8 tbsp. l.
water - 2 l
salt -2 tbsp. l.
sugar - 3 tbsp. l.
onions - 2-3 pcs.
garlic - 5 cloves
peppercorns

Step-by-step instructions on how to cook a salad with tomatoes and tomato juice "Golden Recipes"

Dilute tomato paste with water, add sugar, salt and mix well.
Bring to a boil over medium heat and simmer for 5-7 minutes.
Cut the tomatoes into quarters, finely chop the onion. Arrange tomatoes, onions, garlic, peppercorns in sterile jars.
Pour prepared tomatoes with hot tomato juice.
Put the jars with blanks in a pot of hot water and sterilize for 10-15 minutes.
Seal with lids and wrap in a warm cloth until cool.

Tomato salad for the winter with onions and vegetable oil, step by step recipe with video

How to cook another very tasty and simple tomato salad for the winter with onions and vegetable oil, you will learn from the following step-by-step recipe with a video. You can also prepare such a salad from yellow or green tomatoes without sterilization. Also, if desired, sweet pepper, rice, cucumber or eggplant, passed through a meat grinder, can be added to the recipe. All the details of preparing a winter salad of tomatoes with onions and vegetable oil, which can be attributed to the "lick your fingers" options or golden recipes, in the next video.

Chop the dill and parsley, cut the garlic into pieces. Pour into the bottom of clean, dry jars. Add a piece of hot pepper. Ignite vegetable oil and pour into jars (1 tablespoon each).

Wash the tomatoes, cut in half and fill the halves of the jar. Place thin onion rings between the tomatoes (1 onion per jar). Halves of tomatoes need to be laid quite tightly, shaking the jar.

Prepare the marinade: bring water to a boil, add salt, sugar, black pepper and allspice, bay leaf. Pour in the vinegar. Let the marinade boil for 3-4 minutes, turn off the gas. Pour hot (not boiling) marinade over tomatoes. For one liter jar of tomatoes, you need 200-250 ml of marinade. Sterilize jars with tomatoes for 12-15 minutes from the moment the water boils.

Banks with tomatoes immediately twist, turn over and wrap with a warm blanket. Leave until completely cool. Send wonderful, unrealistically delicious marinated tomatoes "Lick your fingers" for storage in the pantry. Stored in a city apartment.

And you can serve winter tomato salads for any reason and even without it, they are combined with almost any dish:

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

They are also great as an appetizer on their own. But you should not lean too much on canned food, you need to take into account the state of your own health, because everything is good in moderation.

Benefit and harm

Fresh tomatoes are a healthy product with a rich composition. But is at least something of the “usefulness” preserved after heat treatment? Remains, and a lot. And that's what canned tomatoes are good for.

Lycopene. It is a powerful antioxidant and cancer fighter. And the tomato is one of the most generous "suppliers" of this substance, because we "do not know how" to synthesize it on our own. Especially valuable is the use of tomatoes for men - lycopene reduces the risk of developing prostate tumors.
Vitamin C. Provides vascular elasticity, fights free radicals, supports immunity, prevents cholesterol plaques from forming. With prolonged heat treatment, it breaks down, so choose salad recipes with the shortest cooking time.
Phenylalanine. Prevents the breakdown of joy hormones - endorphins. Helps to feel happier and more satisfied with life.
Serotonin. Another "source" of joy and good mood. It also improves memory, appetite, affects sexual desire.
Thiamine. Necessary for the normal functioning of the nervous system, helps fight stress, is part of sedatives and hypnotics.
Acids. Improve digestion and increase appetite.

But there are also disadvantages. Preservation involves the addition of a large amount of salt, which retains fluid in the body, and vinegar, which is the strongest irritant of the gastric mucosa. Therefore, people with the following diseases should be careful about winter harvesting:

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

Many recipes contain high amounts of sugar, which is a potential hazard for people with diabetes and obesity.

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

14 tomato salad recipes for the winter

Our ancestors came up with hundreds of canned tomato salads - we just have to choose and enjoy the result. Almost any tomatoes can be put into action: red, brown, green, hard and overripe, sweet and sour - everyone has their own recipe. And each of them can be adjusted according to your own taste preferences.

With sweet pepper

Peculiarities. Tomato and pepper salad for the winter is a classic of the genre. They were harvested in every Soviet family, everyone remembers its taste from childhood. This one is quick and easy to make.

What's in:

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

How to cook

Cut the peppers into half rings up to 1 cm thick.
Tomatoes - slices, and then slices - in half.
Carrots - bars.
Onions - half rings.
Put everything in a saucepan.
Sprinkle with salt.
Leave for 12 hours.
Now add sugar, vinegar, pepper and oil.
Simmer for 40 minutes.
Arrange in jars and seal.
Flip.
Cover with a blanket.
After a day, transfer the salad for storage.

If there is no time for a preliminary 12-hour salting, you can simplify the recipe. Immediately mix all the ingredients, except for the vinegar, and simmer for 40 minutes as well. Pour in the vinegar, mix and immediately lay out the salad in sterile jars. Additionally, sterilization of the dish is not required.

with eggplant

Peculiarities. A quick salad option for the winter is made from tomatoes and eggplant. The largest concentration of "usefulness" is in the eggplant peel and immediately below it. Therefore, try to remove the skin as thinly as possible.

What's in:

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

How to cook

Pour the oil into a saucepan.
Chop the onion and carrot.
Fry.
Peel and cut the eggplant.
Add to already fried vegetables.
Pour hot water over the tomatoes, remove the skin and chop too.
Add them to the common pot.
Chop up the herbs and add them in.
Now it's the turn of sugar and salt.
Simmer for 40-50 minutes.
Stir, otherwise the dish will burn.
Ready. You can lay out the salad in sterile jars.

"Cobra"

Peculiarities. This is another version of eggplant salad. There is nothing dangerous in it. And it got its awesome name because of the outward resemblance of the finished dish in a jar with the color of this exotic snake.

What's in:

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

How to cook

Cut the eggplant into 1 cm thick circles. Do not peel off the peel.
Place in a separate container, fill with warm salted water (to cover completely).
Soak an hour.
Finely chop the tomatoes, peppers, garlic and herbs. Better yet, use a meat grinder.
Add salt and vinegar to the resulting sauce.
Stir.
Pour the oil into a heavy bottomed saucepan.
Layer on eggplant and sauce.
Boil.
Simmer another 20 minutes.
Arrange the still boiling salad in sterile jars, cork and cool under the covers.

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

with beans

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

What's in:

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

How to cook

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

Such a short cooking allows you to maximize the useful properties and consistency of chopped vegetables - the pieces do not boil into porridge.

"Teschin language"

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

What's in:

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

How to cook

Remove the "butts" from the tomatoes.
If the tomatoes are large - cut them into slices, if medium - into quarters, small - in half.
Onions - half rings.
Crush the garlic with a press or chop with a blender.
Place all the ingredients of the recipe in an enamel bowl and mix. Be careful not to damage the texture of the vegetables.
Leave on for 30-40 minutes.
Arrange in pre-sterilized jars and cover with lids. But don't roll.
Place a towel at the bottom of a wide container so that the container does not slip.
Place filled jars.
Fill with water up to the shoulders.
Boil.
Sterilize 20 minutes.
Now screw on the lids, turn the jars over and cover them with a blanket. After a day, the cooled salad can be moved to the balcony, to the pantry or to the cellar.

with rice

Peculiarities. Tomato salad with rice for the winter is the very case where tomatoes that are not suitable for other types of preservation are successfully disposed of - rumpled, spoiled, ugly.

What's in:

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

How to cook

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

In own juice

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

What's in:

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

How to cook

Cut overripe tomatoes into small cubes.
Boil one and a half to two hours. Stir or they will burn.
The pieces should be mashed.
Rinse the lettuce leaves and chop with a blender.
Horseradish and garlic - also.
Add everything to puree.
Pour in the salt and sugar.
Boil again.
Place whole tomatoes in a sterile container.
Now slowly, so as not to form voids, pour the resulting sauce.
Cover with sterile lids, but do not roll them up.
Place a piece of cloth in a bowl.
Place the jars of tomatoes.
Fill them with water up to the "shoulders".
Sterilize 20 minutes.

With zucchini

Peculiarities. Tomato and zucchini salad for the winter is a great option when you want variety. The advantage of this method is that long cooking is not required, so the pieces remain textured, and the benefits are maximized.

What's in:

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

How to cook

Remove the skin and seeds from the zucchini.
Cut into half rings 0.5 cm thick.
Pour into a large container.
Add oil, sugar, salt.
Cook for a quarter of an hour after boiling.
Cut the tomatoes into thin slices too.
Add to the total weight.
Simmer another quarter of an hour.
Cut the onion into half rings.
Drop to vegetables.
Chop pepper and garlic.
Send to a common pan.
Simmer for another five minutes.
Pour hot into a sterile container and seal.

"Real jam"

Peculiarities. Tomato salad for the winter “Lick your fingers” is called that for a reason. He has more than one generation of admirers. The composition is simple, the preparation is simple, and the taste is excellent. Often the brine ends even earlier than the rest of the contents.

What's in:

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

How to cook

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

With green tomatoes

Peculiarities. Lovers of unripe tomatoes will appreciate this method. The salad turns out to be very bright, this will decorate both the daily menu and the festive table.

What's in:

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

How to cook

Cut the tomatoes into slices about 0.5 cm thick.
Onions - half rings.
Sweet peppers too.
Grate the carrots.
Put everything in a container.
Add salt, sugar, oil and vinegar.
Stir and leave to marinate for two hours.
Sterilize containers and lids.
Pack lettuce tightly into jars.
Cover with sterile lids.
Place a towel on the bottom of a wide container and place the jars.
Fill with water up to the "shoulders".
Sterilize the salad after boiling water for another quarter of an hour.
Ready. You can roll up and wrap canned food.

with mayonnaise

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

What's in:

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

How to cook

Onion cut into half rings.
Carrots - bars.
Fry.
Immerse the tomatoes in boiling water for 15 seconds, peel off the skin and chop.
Send them to fry with onions and carrots.
Remove the seeds from the pepper and cut into half rings.
Put in the total mass.
Add salt, sugar, mayonnaise, tomato paste there.
Stir.
Simmer for half an hour under the lid.
Add vinegar and garlic last (pass through a press).
Simmer another quarter of an hour.
You can put the salad in a sterile container and cork.

Love it spicier - feel free to add mustard or hot pepper. The amount depends on personal preference.

With fish

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

What's in:

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

How to cook

Boil the fish.
Separate the fillet from the bones.
Tomatoes - chop with a blender.
Carrots - on a grater.
Onions and peppers - half rings.
Combine the vegetables in a large container and simmer for half an hour.
Then add fish fillet, salt, sugar, vinegar, oil, spices to the same place.
Simmer for another half an hour.
Put in a sterile container and roll up.

With mushrooms

Peculiarities. Here you can put the mushrooms that you like. If there is no mushroom picking experience, it is better to buy champignons in the store. So you can protect yourself and your family from poisoning.

What's in:

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

How to cook

Cut the mushrooms however you like.
Boil ten minutes.
Drain the liquid.
Turn on the gas and evaporate the remaining moisture.
Cut the tomatoes into cubes.
Fry in a separate bowl in oil for five minutes. They must give juice.
Cut the carrots, onion and bell pepper into cubes.
Send vegetables to tomatoes.
Add salt, sugar and mushrooms there.
Boil.
Simmer for another hour.
Stir the salad so it doesn't burn.
Pour in the vinegar.
Mix and arrange in sterile jars.

In gelatin filling

Peculiarities. The original way of harvesting is a salad for the winter of red tomatoes in jelly. It looks attractive both in a jar and on the table, and it tastes unique.

What's in:

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

How to cook

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

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

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 peppers and onions. 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 such a beloved and tasty vegetable that you want to see them 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 blanks. 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. 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.

The 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, collect warm water in a pot of a suitable size, 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. 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 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 will get one and a half liters of the finished product.

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

Therefore, decide 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.

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!
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 a large saucepan of the appropriate 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 to do this. The easiest and fastest way is to simply cut it 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 the appearance of the 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 all the beneficial qualities of 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. 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

You can use 70% vinegar essence instead of apple cider vinegar. 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 blank is good because you can use cucumbers, tomatoes and so-called peppers here - 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 into each of them a tablespoon of 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 it 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.

The taste of tomatoes is 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 comes, most likely, from the general principles of preparation. And the composition of the ingredients, and the cooking time is different in different versions.

Its peculiarity is that it is not capricious at all, and despite the fact that it undergoes a rather short heat treatment, it does not need sterilization. And also a marinade is not specially prepared for him. It is boiled in its 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
hot capsicum - to taste (you can use 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. Cut the tomatoes into small 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 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 the classic version of this type of blank, 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 business.

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.

A 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, for complete cooking it is 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 you can’t make a delicious salad from green tomatoes. 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 no more than 0.5 cm thick. 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 it is not recommended to heat vinegar for a long time, I go against the recipe at this point. 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.

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.
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 still cook a 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. spoon
sugar - 1 tbsp. spoon
vinegar 9% - 1 tbsp. 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 much more of them 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!

Bon appetit!

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