How to make a salad for the winter from a tomato. Appetizing tomato salad for the winter without sterilization - step by step photo instructions

Preparations for the winter - Tomato salads

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

Among the most simple recipes for homemade preparations for the winter from tomatoes, you can find such an unusual and very tasty salad made from tomatoes and juicy carrots.

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

Carrots are passed through a meat grinder, tomatoes are cut and mixed with ground carrots. Sugar, salt and sunflower oil are added to the mixture, everything is mixed well and sent to simmer on fire for an hour and a half.

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

Approximately 5 minutes before the end - add 1 tbsp to the salad. a spoonful of vinegar essence. Having endured time, the salad is removed from the fire, laid out in pre-prepared sterile jars and quickly rolled up.

Both households and guests will certainly like the original tomato salad for the winter - “Czech salad”.

For its preparation you will need (for about 7 liter jars of salad):

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

Tomatoes are washed, dried and cut into 4 parts. Peppers and onions are cut into rings, garlic is peeled and chopped. In pre-prepared and steam-sterilized jars, all components are sent in layers: first - tomato slices, then - onion and garlic rings. The final layer is chopped garlic.

Vegetables are carefully poured with boiling marinade, trying in no case to accidentally get on the edges of the jar. Vegetables poured with marinade directly in glass containers are sent for sterilization in a large pot of water set on fire.

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

After cooling jars of salad, many hostesses are confused by the fact that the marinade becomes a little cloudy due to the addition of garlic. Do not worry - this is completely normal, and it does not affect the delicious taste of winter harvesting!

Very simple and original is such a salad for the winter, made from ripe tomatoes, sweet peppers and carrots. Despite the abundance of ingredients, it is prepared quite quickly and does not require special practical culinary knowledge and experience.

So, for it you will need the following ingredients:

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

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

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

Rolled containers with salad are placed on a flat surface with a lid down, covered with a warm blanket on top and waited for complete cooling.

Quite simple to prepare is an onion-tomato salad for the winter, which anyone, even a novice hostess, can handle.

It will require:

1 kg of juicy tomatoes;
- 500 gr of onions;
- 100 grams of sugar;
- 10 crushed peas of fragrant black pepper;
- 5 pounded pieces of fragrant spice - cloves;
- 5 teaspoons of salt;
- 1-2 tbsp. spoons of 30% table vinegar.

Onions are cut into rings, tomatoes - into slices. Tomatoes are sent to a pan with a strong thick bottom and heated for ten minutes.

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

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

Another option for a simple, but amazing-tasting, hearty winter tomato salad also includes such a component as beans. To prepare a salad of tomatoes and beans for the winter, it is allowed to use both soaked in water and plain canned white beans.

Required:

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

If regular beans are used, they must first be soaked in water for one night, then boiled.

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

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

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

To prepare about 6 liters of salad you will need:

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

Peppers are washed in advance, the stalks and seeds are removed. Then, tomatoes, onions and prepared bell peppers are chopped in a food processor or in a meat grinder. After that, the bottom of a large colander is lined with clean gauze, put the vegetable mixture in a colander and wait until the vegetables give off excess juice - for this, the vegetable mixture should be kept in a colander for about an hour.

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

In the meantime, it is also necessary to prepare jars - for the indicated amount of ingredients, you will need approximately 6 liter or 12 half-liter jars. The containers are steam sterilized, then they put a hot salad in them, trying to fill the jars to the very top.

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

Such a green tomato salad, the recipe of which has been mastered by more than one generation of housewives, will also become a worthy decoration of any winter holiday table.

In order to prepare about 5 liters of this original salad, you will need:

3 kg of green intact tomatoes;
- 2 kg of juicy carrots;
- 2 cups rast. oils;
- 1 kg of onion;
- 6 tbsp. spoons of sugar;
- two tablespoons of salt;
- 1 tbsp. a spoonful of 30% vinegar or a quarter cup of ordinary table 9% vinegar;
- 0.5 tablespoons of tomato sauce;
- 5 peas of fragrant black pepper.

Vegetables are cut, after which they proceed to the preparation of the filling. For her, you need to mix tomato sauce, vegetable oil, salt, vinegar and sugar. Chopped vegetables are poured with the prepared tomato-oil mixture, black peppercorns are added there.

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

Among all the known methods of making green tomato salad for the winter, one can single out such a simple recipe for a delicious winter harvest.

To prepare this unusual salad you will need:

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

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

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

For him you will need:

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

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

Fans of spicy winter salads will no doubt like this spicy tomato salad for the winter, prepared according to the following recipe popular with gourmets.

It will require:

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

Tomatoes, peppers and cucumbers are thoroughly washed and cut into circles. Pepper seeds are not recommended to be removed - they are cut together with the core, so the salad will turn out much tastier. Garlic and onion are peeled and finely chopped.

The greens are washed and chopped with a knife. All prepared ingredients are mixed, after which sugar, vegetable oil, black peppercorns, salt and vinegar are added to them. After the vegetables release the juice, they are sent to the fire and boiled for ten minutes.

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

Especially for the site zagotovkinazimu.ru

Tomatoes are a very popular type of vegetable, both raw and in various preparations, one of them is winter tomato salad- has many varieties and is always appropriate on the table. And all because the sour taste of tomatoes not only goes well with other vegetables, but often makes it possible to do without the use of vinegar, which not everyone likes, and not everyone’s health allows them to use it. And how not to spoil the porridge with butter, so in most cases it can be said that you can’t spoil the salad by adding tomatoes. In addition, this vegetable is quite affordable. And those who do not grow it themselves can buy tomatoes in the distribution network.

Tomato salad for the winter recipes

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

First of all, we set the jars and lids to be sterilized, and also wash the vegetables. Next, cut the tomatoes into circles about half a centimeter thick, cut the onion into half rings 2-3 mm thick. We clean the garlic, disassemble it into teeth and rinse with water. The cloves can be cut in half. In a jar we put a few peppercorns, 1-2 bay leaves on the bottom and fill, layering, with tomatoes and onions. Greens can be cut and added evenly over the volume of the jar, or you can put a few branches on the bottom along with spices. In a jar filled to the shoulders, put a few pieces of garlic on top and pour hot marinade. To prepare the marinade, boil the water and put all the necessary ingredients. On top of the marinade, pour 1 tbsp into each jar. a spoonful of vinegar. After that, put the jars in a towel-lined container of hot water. Its bottom must be covered with a cloth. Banks are covered with lids. We sterilize for about 10 minutes from the moment the water boils. After that, we take the jars out of the water, seal them hermetically, turn them over onto the lid and leave them wrapped until they cool. This salad is well stored even at room temperature, and thanks to minimal heat treatment, it retains a lot of vitamins and the beautiful appearance of vegetables.

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

We clean the vegetables, wash them, cut them and put everything in a large bowl. Add sugar, salt, vinegar, vegetable oil to it and mix gently so as not to damage the vegetables. Taste and add if something is missing. While we are engaged in vegetables, in parallel with this we sterilize the jars. Scald the lids. We lay out the workpiece in jars along with the secreted juice, cover with lids and set to sterilize in a saucepan with cold water. Sterilization time depends on the volume of jars, for 0.5-liter jars it will take 45 minutes. Jars of 0.75 l should be sterilized for about an hour from the moment the water boils. Then we cork our workpiece and turn it over with the lids down until it cools completely.

Of course, the ways to prepare green tomatoes are not limited to this. If you have green and brown cream tomatoes of small diameter, then you can prepare such a salad:

1 kg green and brown tomatoes,

0.5 kg turnip onion,

100 ml vegetable oil,

2-3 tablespoons Sahara,

1 st. spoon of salt

30 ml table or apple cider vinegar,

Greens to taste

Bay leaf, black and allspice peas.

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

Tomatoes go well with cabbage, both white and cauliflower. This salad is perfect as a side dish and will be a great appetizer. Let's take

1.5 kg white cabbage,

1 kg of dense tomatoes (preferably cream),

1 kg multi-colored bell pepper,

0.5 kg of turnip,

0.5 kg carrots,

Salt 2 tbsp. spoons without a slide,

Sugar 3 tbsp. spoons,

Vegetable oil and vinegar 100 ml.

Thinly chop the cabbage, peel the pepper from the seeds and cut into noodles, cut the tomatoes into slices, onion into half rings. It is better to grate carrots for Korean carrots for purely aesthetic reasons, but you can also use regular large ones or cut them into strips. We put all the vegetables in a large container: a saucepan, a cauldron or an enamel basin. Add salt, sugar, oil, vinegar and let it brew for about an hour. After that, put on fire and boil for 30-40 minutes. We lay out the hot billet in sterilized jars and immediately roll it up. Banks are turned over on the lid and wrapped. It is very good to add peppercorns and bay leaf to this salad when cooking.

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

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

Delicious tomato salad for the winter

In general, nightshade all perfectly combined with each other to taste. Delicious tomato salad for the winter obtained with bell pepper. Pepper for him is better to choose fleshy, at the stage of biological maturity and different colors. It does not matter if it is one-color, it will not affect the taste in any way. Let's take 2 kg of tomatoes and sweet bell pepper, 0.5 kg of onion, which, by the way, turns out to be very tasty in this salad, a head of garlic, a glass of vegetable oil, 2 tbsp. tablespoons of salt, 0.5 cups of sugar, spices to taste.

We remove the seeds from the pepper and cut it into circles, in general, cutting can be arbitrary, as you like. Peel the onion and garlic, cut the onion into half rings, garlic optionally. Cut tomatoes into slices or slices. If desired, they can be scalded, cooled and peeled. We put the prepared vegetables in a stew bowl, put all the other ingredients: salt, sugar, vegetable oil, spices and simmer for 15 minutes after it boils. We lay out hot in sterilized jars and seal hermetically.

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

Very good winter tomato salad with cucumbers. It would seem that now both tomatoes and cucumbers are on sale all year round. But no, autumn vegetables cannot be compared with pale greenhouse sickness. And they have a richer taste, and more vitamins. This blank undergoes minimal heat treatment and retains the taste and appearance of fresh vegetables as much as possible, and its preparation does not take much time. Moreover, it is not necessary to take beautiful cucumbers one to one, both hooks and a little overripe will do. But the tomatoes are still better to take dense and slightly unripe, you can even brown, so that they do not turn into porridge during cooking. We will need:

3 kg of tomatoes,

3 kg cucumbers

1.5kg onion,

0.5l vegetable oil,

50 ml of vinegar 9%,

0.5 cup sugar

4st. spoons of salt

Spices and herbs to taste.

My tomatoes and cucumbers, dry on a towel and cut into circles. We clean the onion, cut it into rings or half rings, depending on the size of the onion. We put the chopped vegetables in a bowl, add salt, sugar, vinegar, vegetable oil. Mix everything and leave for half an hour. To make juice stand out. After that, with a spoon, lay out the salad in jars a little not to the top so that it does not drip during sterilization, and put it in a saucepan with cold water. Put a napkin or towel at the bottom of the pan. Water should not reach above the shoulders of the cans. We heat the pan to a boil and sterilize the workpiece over low heat for 20 minutes. After that, immediately roll up the jars and turn them over. Seaming jars must be thoroughly washed and sterilized. At the bottom of the jars, you can put black and allspice, lavrushka to taste. Ours tells in detail how best to preserve cucumbers.

It is probably impossible to consider all recipes for tomato salad. I would like to tell you about another recipe - a salad with beans and bell peppers. It is good because it can be used as an independent dish, because it is quite satisfying. A side dish for meat from this salad also turns out to be excellent. We don't eat beans that often because they take a long time to cook.

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

For 1 kg of beans, take 1 kg of carrots, onions, bell peppers and 2 kg of tomatoes. In addition, we will need 1 cup of refined vegetable oil, 1-2 heads of garlic, 2 tablespoons of salt, if desired, hot pepper and other spices to taste. We rinse the beans so that there is no debris and damaged grains, and soak overnight in a sufficient amount of water. Let's boil it in the morning. To be soft enough, but not boiled soft. Scald the tomatoes and peel off the skin.

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

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

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

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

1.Salad of cucumbers and tomatoes for the winter.

To prepare this salad, we need:

Tomatoes

coarse salt

Sugar

Black peppercorns

Allspice

Bay leaf

Cooking:

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

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

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

2. WITHeggplant and tomato salad for the winter.

To prepare this salad we need:

Eggplant - ten pieces

Tomatoes - ten pieces

Pepper - ten pieces

Onion - ten pieces

Garlic - ten cloves

Vinegar - three tablespoons

Salt - two tablespoons

Sugar - half a glass

Vegetable oil - two hundred grams

Cooking:

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

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

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

3. WITHtomato salad for the winter lick your fingersb.

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

Red tomatoes - three kilograms

Garlic - one head

Onion - one hundred and fifty grams

Vegetable oil (sunflower) - three tablespoons

dill greens

parsley

To prepare the marinade:

Coarse salt - three tablespoons

Granulated sugar - seven tablespoons

Bay leaf - three things

9% vinegar - one glass

Black peppercorns

Allspice peas.

Cooking:

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

Then let's start preparing the marinade. To do this, add all the ingredients except vinegar according to the recipe to cold water, bring to a boil, boil for several minutes, then pour in the vinegar and remove the filling from the heat.

After that, we immediately pour the prepared marinade into jars, cover each with a lid and send it for pasteurization, for 17 minutes. cool down.

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

4. WITHgreen tomato salad for the winter without sterilization

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

Green tomatoes - three kilograms

Carrots - one kilogram

Onion - one kilogram

Distilled water - half a glass

Vegetable oil (sunflower) - one glass

Coarse non-iodized salt - two tablespoons

6% vinegar - half a glass

Granulated sugar - one glass

Cooking:

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

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

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

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

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

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

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

We will send the cooled jars with a fully prepared salad for storage in the pantry, to where they already stand, cucumbers, canned fruits and berries and other homemade preparations.

5. Czech tomato salad.

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

Tight tomatoes - three kilograms

Bulgarian pepper (sweet) - one kilogram

Onion - one kilogram

Garlic - five heads

Allspice - five peas

For marinade filling:

Vinegar essence - one tablespoon

Vegetable (sunflower) oil - two tablespoons

Pure water (distilled) - two liters

Granulated sugar - six tablespoons

Non-iodized salt - three tablespoons

Cooking:

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

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

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

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

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

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

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

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

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

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

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

Ripe tomatoes (red) - one and a half kilograms

Carrots - one kilogram

Garlic - one hundred grams

Sugar - one hundred grams

Coarse salt - one tablespoon

Black pepper (ground) - one tablespoon

Acetic essence - one tablespoon

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

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

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

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

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

Ready, hot salad "Orange Miracle" is carefully laid out in jars almost to the very top and rolled up with a special device.

We will store such a bright blank, similar in color, at room temperature for no more than one to two years.

7. Tomato salad for the winter is delicious.

To prepare a delicious salad, you need to take the following ingredients:

Tomatoes - two kilograms

Cucumbers - five hundred grams

Onion turnip - five hundred grams

Carrot - five hundred grams

Bulgarian pepper - one and a half kilograms

Bay leaf - one piece

Allspice peas - one teaspoon

Sunflower oil - one glass

Sugar - one glass

Coarse salt - two tablespoons

Vinegar (9%) - half a glass

Cooking:

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

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

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

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

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

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

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

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

Vegetable salad for the winter with tomatoes is very popular on the winter table. They are relevant for those who have a part of the tomato crop that is not at all suitable for canning as a whole (large sizes, or not very beautiful in appearance). But you can’t just leave such a sweet vegetable to its fate! Use the recipes below and prepare your delicious tomato salad for the winter.

Harvesting in the form of beans with vegetables is an amazingly tasty full-fledged dish. It can also be used as a dressing for borscht, which will greatly speed up the process of preparing dinner for the hostess.

What you need:

• 1.5 kg tomato;
• 500 gr of any beans;
• 500 gr pepper;
• 500 gr onions;
• 500 gr carrots;
• 100 grams of sugar;
• 50 grams of salt;
• garlic;
• a glass of butter;
• 2 tbsp. spoons of vinegar.

Salads for the winter from tomatoes for the winter:

1. Rinse the beans in advance and leave in cold water overnight so that they cook faster and better afterward.
2. Prepare the pepper, remove the stalk, cut into cubes.
3. Peel the onion, cut into halves of rings.
4. Peel the carrots, grate on a coarse grater.
5. Pass the washed tomatoes through a meat grinder.
6. Drain water from beans.
7. Take a deep cauldron or a saucepan with a thick bottom for cooking.
8. Put beans, tomatoes, onions, peppers, carrots, oil in a cauldron. Salt and sweeten everything. Mix gently. Important! Vegetables in the recipe are indicated by the weight that came out after they were peeled, seeds and peel were removed.
9. Put the cauldron on the fire. While the dish is being prepared, it will release the juice and sit in volumes, so do not be afraid if you get a slide when laying it out. The workpiece must be stirred every few minutes so that it does not burn and is evenly saturated with all the juices of vegetables and spices. It takes 1.5 hours to cook.
10. While the vegetables are being prepared, you need to steam sterilize clean jars, and boil the lids in boiling water for about 10 minutes. Take half a liter jars for the described volume.
11. In a quarter of an hour, add chopped garlic and vinegar to an almost ready dish.
12. When the workpiece is finally cooked, quickly decompose it into jars. Close with the key.

Tomatoes cucumbers pepper Bulgarian salad for the winter

The highlight of this dish is that for cooking you can show your own imagination and add any vegetables to your taste.

Required:

• 1 kg of tomatoes;
• 1 kg of bell pepper;
• 500 gr. Luke;
• 1 kg of cucumbers;
• 1.5 table. spoons of sugar;
• 1 table. a spoonful of salt;
• 1 table. a spoonful of acetic acid 9%;
• a pack of peppercorns.

Salad tomatoes cucumbers onions for the winter:

1. Wash vegetables before cooking.
2. Cucumbers cut: large rings and even in half, medium and small - just not thick rings.
3. Tomatoes in small pieces, but too small are also not recommended - during heat treatment they can become gruel, and in this recipe all vegetables should keep their shape.
4. We cut the onion into rings or halves of rings, depending on the size. So that tears do not flow from it, pour it with cold water for at least a quarter of an hour.
5. Remove the stem from the pepper and cut into small pieces.
6. Put all the vegetables in a jar in layers. Add peas (5-7 will be enough).
7. Banks can not be pre-sterilized, as they are sterilized along with the salad. Layers are laid out in the order in which they are cut. If the jar is large, the layers are simply repeated. Banks need to be filled completely to the top, shaking it from time to time to tightly pack the vegetables.
8. Then you need to prepare the marinade: dilute salt and sugar in water, wait until it boils and pour in the vinegar. Advice. Depending on the type of acid, you can make a replacement: - 1 tablespoon of essence; - 12 tablespoons of 6% apple cider vinegar; - 9 tablespoons of 9% vinegar.
9. The resulting filling is enough for 3 liter cans of blanks. Fill up to the top.
10. We put the entire container for sterilization in a container with water. At the bottom there should be a towel or a special tray. Liter jars are sterilized after boiling for a quarter of an hour, and half-liter jars - for 10 minutes. Vegetables slightly change shade, if this happens, then the cooking process was successful.
11. After closing all the jars, turn over.

In winter, this salad is seasoned with oil of your choice and served with any second course. It goes well with any side dishes and meat dishes.

Tomato salad with onions for the winter

A simple and tasty salad is suitable for lovers of preservation and opponents of long cooking.

Necessary:

• tomatoes 2 kg;
• garlic 4 heads;
• onion 0.5 kg;
• bunch of parsley;
• ground pepper;
• a couple of laurels;
• 25 g of vinegar 9%;
• 10 peppercorns.

Tomato salad with onions for the winter:

1. Prepare all vegetables before cooking. They need to be washed, cleaned, then rinsed in cool water, allowed to drain in a colander.
2. If the tomatoes are small, just cut them in half. Next, be guided by the sizes of vegetables that you have - medium for four parts, large for eight.
3. The onion must be cut into rings, manually divide the plates into separate rings. If you don’t like the rings, you can do it the way you are used to, the taste will not change from this.
4. Chop the greens not coarsely, but you should not chop them either, it will not look very nice.
5. The jars need to be washed, but there is no need to sterilize them, as the salad will be cooked right in the container. But boil the lids in boiling water for 10-15 minutes without fail.
6. We put the marinade to prepare: mix salt and sugar in water, add lavrushka, put to a boil. As soon as it starts to boil, pour in the vinegar, stir with a wooden spoon. Boil for a quarter of an hour, no less.
7. While the marinade is cooking, put vegetables in layers in a container: put a few cloves of garlic on the very bottom, then sprinkle a little with ground pepper, put a little parsley, onion rings, tomatoes. Then the layers are repeated until the entire jar is filled. You need to fold tightly, slightly pressing the contents by hand.
8. Pour the contents of the jars with boiling marinade.
9. Fill the pot with water, put a tray or towel on the bottom, put all the jars.
10. Send the entire structure to the fire, sterilize for a quarter of an hour from the moment of boiling and can be rolled up.
11. Wrap with a blanket for a day, then send for storage.
12. Before serving, fill the dish with oil. Fragrant sweet snack will not leave indifferent anyone who tries it at least once! It goes well with any side dish and meat dishes.

Assorted tomato salad for the winter

This assortment contains a wide variety of vegetables, and the main ingredient is tomatoes. The brine is spicy-sweet, which makes it quite original compared to dressings for other canned dishes.

Products:

• 2 cucumbers;
• 1 head of cauliflower;
• 2 zucchini;
• 8-9 small (miniature) patissons;
• 1.5 - 2 kg tomato, preferably small ones;
• a bunch of greens;
• a pod of "fiery" pepper;
• a couple of leaves of lavrushka;
• allspice;
• carnation;
• 100 grams of sugar;
• 50 grams of salt per 3 liter bottle;
• 90 ml of vinegar per 3 liter bottle.

Tomato salad with cucumbers for the winter recipes:

1. Since cabbage is much harder in density than the same tomatoes, they must be prepared separately, washed, broken into inflorescences, poured with boiling water.
2. Do the same as with cabbage with zucchini and squash - cut clean zucchini into rings, cut squash if not very small, too, pour everything with ordinary boiling water without additives.
3. Peel the carrots, cut into rings and also pour boiling water.
4. Onions - rings, manually separate them and pour boiling water over them.
5. While the vegetables are steaming, wash the bottles and start adding other ingredients: put a leaf of bay leaf, 4-5 peas of pepper, cloves in each bottle.
6. Add greens. For greens, you can take everything that can grow in the garden: horseradish leaves, currants, dried dill corollas, cherry leaves, clean parsley root, horseradish root, fresh dill and parsley leaves - everything that you collect, thoroughly wash and clean, spread evenly in every bottle.
7. Cut the tomatoes in half, cut the cucumbers into rings (if small, you can whole), cut the pepper into rings. Add a little of everything to each bottle.
8. Drain the water from the onion, add evenly to each bottle; do the same with carrots, cabbage and zucchini, put everything into bottles. Advice. If you like "beautiful" preservation - the time has come to make it this way. For example, vegetables can be cut with a curly knife, or you can give pieces an original shape using the same kitchen gadgets.
9. Layers of lettuce are recommended to be repeated.
10. After adding all the vegetables closer to the top, add a small piece of hot pepper, a few cloves of garlic.
11. Prepare steep boiling water, pour all the bottles with it to the very neck. Cover with lids and just leave for a quarter of an hour under a thick towel, it can be a little longer, but definitely not less than this time, otherwise the vegetables will not steam well and the workpiece will quickly deteriorate.
12. Remove covers. Drain the liquid from the bottles into the saucepan using a special lid in the hole. The infusion will be needed to prepare the marinade. After all, during the time of infusion, all the tastes of vegetables and spices gathered in it.
13. Put the liquid on the fire, add sugar and salt, leave to boil. When it starts to gurgle, boil for a couple of minutes, no more is needed.
14. While the filling is boiling, pour 90 ml of table vinegar into each bottle into each container.
15. Pour in boiled marinade. Close the lids, wrap with a blanket for a day, so that the vegetables are infused and saturated with each other's juices and spices. Then send it to storage.

August and September are the best time to preserve tomatoes. There are many recipes for pickling, salting them and ways to make tomato juice, salads for the winter from them. Canned red fruits in any form are ideal for side dishes, meat. Tomato salad for the winter in jars is made with various vegetables, spices and even gelatin. Try the delicious Tomato Platter Canned Vegetable Recipes below.

How to choose the right tomatoes for harvesting for the winter

To make canned tomatoes tasty, it is necessary to use high-quality fruits for the preparation of blanks. When choosing them, give preference to red tomatoes, and it is better not to use yellow, pink ones for harvesting for the winter. They are more suitable for summer salads. For canning, take only fresh, ripe fruits that smell good.

Rotten, overripe or spoiled tomatoes should not be used for harvesting. However, cracked tomatoes are great for juicing. And for pickling, salting, spinning salads, it is best to take elastic fruits that have no damage to the skin. Consider some tips for preparing jars and canning vegetable platter with tomatoes.

How to Prepare Banks

Canned tomatoes in any form will last all winter and will not spoil if you properly prepare the jars before rolling vegetables into them. For this, different methods are used. The initial stage of preparing jars for any sterilization method is washing them in running water using soda. For canning, you need to take glass containers without damage and chips on the neck.

While jars can be sterilized in the microwave, oven, double boiler, and slow cooker, a common way to sterilize clean glassware is to steam it. To prepare containers in this way:

• Pour water into a bowl, bring the liquid to a boil, and place the jar in it with the neck down.
• Boil a 1-liter glass container for 10 minutes, a 3-liter - 15 minutes.

The most delicious "golden" recipes with photos

In winter, canned salads containing tomatoes, cherry tomatoes, cucumbers, bell peppers, beets, beans, rice, apples, carrots, squash, onions, parsley can become a delicious addition to any side dish in winter on a dinner or holiday table. Homemade preparations are more nutritious and healthy than store-bought products of this kind. Assortments for the winter with tomatoes and other vegetables such as lecho, "light" with fried eggplant, Georgian adjika, Korean salads are easy to make, so anyone can cook them. Check out the recipes below.

Quick Danube green tomato salad with onion overeating

At the end of September, tomatoes of different maturity are harvested from the fields. At this time, green tomatoes are often sold in the markets. Although they are unripe fruits, they are great for making a wonderfully tasty, spicy snack. We are talking about Danube salad. The finished dish with green tomatoes has a sharp and original taste, so many housewives tend to prepare it in autumn days for consumption in winter.

Ingredients:

• spices (laurel leaf, black peppercorns).
• carrots, onions, 0.750 kg each;
• vegetable oil, vinegar, take 150 ml;
• sugar - 150.0 g;
• green tomatoes - 1.50 kg;
• salt - 50.0 g;

Cooking instructions:

1. Cut green tomatoes into small pieces.
2. Cut the onion in the form of ½ half rings, grate the carrots coarsely.
3. Mix vegetables in a bowl. Salt. Withstand up to 4 hours.
4. Pour vinegar, oil, spices, sugar into raw vegetables. Put the pan with all the ingredients on the fire.
5. Boil the vegetable mixture for ½ hour, stirring occasionally with a spoon.
6. Fill banks, roll up.

Tomatoes with pepper as fresh for the winter: a simple recipe

Peppers, onions and tomatoes are a great combination of flavors, so there are many recipes for fresh and canned salads with these ingredients. Preparations from these vegetables have a bright, rich taste; many housewives definitely prepare them for the winter. Canned red salad with tomatoes, peppers will decorate both a simple lunch and a festive feast. This preparation is easy to prepare according to the recipe below.

Ingredients:

• tomatoes, peppers (sweet) take 1.0 kg each;
• 200.0 g of onion;
• 50 g of sugar;
• 1/2 cup oil (vegetable);
• 100.0 g of peeled garlic;
• 40 g coarse salt.

Cooking:

1. Wash tomatoes and peppers. Peel onion, garlic. Remove seeds and stalk from red pepper.
2. Cut the tomatoes in the form of circles, pepper - in rings, onion - in half rings, garlic - in slices.
3. Combine prepared vegetables. Mix. Put to cook.
4. After extracting the juice in the vegetable mixture, continue to cook it for 15 minutes.
5. Put the salad in jars that were previously sterilized, roll up.

Assorted vegetables: tomatoes, peppers, carrots, onions

In winter, it will not be difficult to please yourself and your family with a tasty and nutritious lunch if you prepare enough delicious salads in the summer. For an inexpensive vegetable platter, you only need carrots, onions, tomatoes, and bell peppers. How to make a canned salad based on tomatoes, find out in the recipe below.

Ingredients:

• tomatoes - 5.0 kg;
• onions, cucumbers, carrots take 1.0 kg;
• sugar - 150.0 g;
• salt - 100.0 g;
• vinegar - 50.0 ml.
• pepper - 1.50 kg;
• oil (vegetable) - 200.0 g.

Cooking:

1. We wash vegetables. Peel onions, carrots, peppers.
2. Carrots in three large pieces, cut the onion in the form of half rings, cut the pepper into pieces 2 cm wide.
3. We remove the tips from the cucumbers, and cut the fruits lengthwise into 2 parts, then into pieces of ½ cm.
4. Cut the tomatoes into pieces 1.5 cm wide.
5. We put all the chopped vegetables in a bowl, add salt, sugar, oil there.
6. We put the ingredients to cook, constantly stirring.
7. When the mixture boils, cook the vegetables with the lid closed for another 10 minutes.
8. Pour vinegar into the vegetable mixture, cook for 5 minutes.

Salad of brown tomatoes with cucumbers and onions

Want to be able to treat your homemade fresh tomato flavored canned salad on cold, snowy days? Try to make a blank with tomatoes according to the proven recipe, which is described below. The sharp, original, spicy taste of vegetables makes this red tomato salad for the winter in jars an excellent snack and addition to various side dishes.

Ingredients:

• Tomatoes, greens, onions, garlic - in any quantity, how much will fit in 2-liter jars.

For marinade:

• 15.0 g vinegar 9%;
• 50.0 g sugar;
• 1.0 l of water;
• 1 bay leaf;
• 30.0 g salt;
• 5 peppercorns (black);
• 20.0 g vegetable oil;
• 2 pcs. allspice.

Cooking:

1. Wash tomatoes.
2. Peel and wash onion, garlic.
3. Cut the tomatoes into circles.
4. Cut the onion thinly in the form of half rings, garlic - slices.
5. Wash greens, finely chop.
6. Lay in layers in a jar: tomatoes, onions, herbs.
7. Place the last layer of sliced ​​garlic on top.
8. Combine the ingredients for the marinade, except for the oil, and boil.
9. Pour the vegetables with the resulting liquid and add 1 tbsp to the jars. l. oils.
10. A jar of vegetables filled with marinade, 10 min. sterilize.

Spicy adjika salad with chili peppers

Meat dishes go well with spicy salads with tomatoes and hot peppers. For example, cooking adjika will take a little time, but after allocating a few hours for canning, you will get a salad with a spicy, spicy taste, just lick your fingers. However, young children and people with gastrointestinal disease are not recommended to eat such a dish. The recipe below will help you make this delicious preservation.

Ingredients:

• 200.0 ml of oil (vegetable);
• 1.0 kg of carrots;
• 2.50 kg of tomatoes;
• vinegar essence - no more than 1 tsp;
• 200.0 g sugar;
• 200.0 g of garlic;
• 2 tbsp. l. ground chili pepper;
• 30.0 g salt.

Cooking:

1. Wash vegetables.
2. Peel the carrots, grate coarsely.
3. Cut the tomatoes into small pieces.
4. Chop the peeled garlic.
5. Mix all the ingredients, except for vinegar and garlic, in a bowl, put on 1 hour to cook, stirring occasionally, over low heat.
6. Put vinegar, garlic to vegetables. Cook for about 5 minutes.
7. Distribute adjika among banks, cork.

Appetizing salad with zucchini, cabbage and beans

A hearty and unusual salad of red tomatoes for the winter in jars is also prepared with beans, zucchini, and cabbage. The unusual combination of vegetables in this dish gives it a piquant and original taste. A jar of salad with beans can help out the hostess in emergency situations when there is no way to cook food. Try to make this preparation according to the recipe below, and your family will enjoy its amazing taste with pleasure in the winter.

Ingredients:

• 1.50 kg of cabbage;
• 1.70 kg of zucchini;
• 6-7 bulbs;
• 2 cups beans;
• 40 g of salt;
• 1.5 cups of sugar;
• 1 kg of tomatoes (hard), sweet pepper;
• 400.0 ml of oil (vegetable);
• 15 g of vinegar;
• 2 tsp ground pepper;
• 50.0 g sugar.

Cooking:

1. Sort, rinse the beans and soak in water overnight. In the morning, rinse again and put the beans to boil.
2. Chop the washed cabbage finely.
3. Peel and finely chop the pepper.
4. Wash the zucchini, peel and cut into circles.
5. Scald the tomatoes with boiling water, remove the skin. Grind the pulp with a blender.
6. Cut the peeled onion into half rings.
7. For the marinade, mix oil, sugar, salt, vinegar, spices.
8. Pour the resulting liquid into the pan and put all the vegetables into it, except for the beans. Boil 1 hour.
9. Add the beans to the stewed vegetables and cook the dish for another 30 minutes.
10. Pour mixture into prepared jars and seal.

Video recipe: Cobra salad with eggplant

For their family, women try to make more delicious preserves for the winter. Salads with tomatoes in many families are favorite snacks and additions to meat dishes and side dishes. The tastes of tomatoes and eggplant are perfectly combined in canned vegetable platter, so there are many salad recipes with these ingredients. How to make one of them, see this video tutorial: