Salad of blue tomatoes for the winter. Tomato and cucumber salad with tomato and apple juice for the winter

Preservation is one of the oldest and most effective ways to preserve the tomato crop for the whole year. And how pleasant it is to open a jar in the cold and voila - a “piece of summer” on the table. Do you want something new? Write down ways to cook a delicious tomato salad for the winter: with eggplant, zucchini, beans, rice, mushrooms, fish, in jelly, and also “You will lick your fingers” and “Teschin tongue”.

Very easy to cook

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 prepare.

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

1. Cut the peppers into half rings up to 1 cm thick.
2. Tomatoes - slices, and then slices - in half.
3. Carrots - bars.
4. Onions - half rings.
5. Put everything in a saucepan.
6. Sprinkle with salt.
7. Leave for 12 hours.
8. Now add sugar, vinegar, pepper and oil.
9. Simmer for 40 minutes.
10. Arrange in jars and seal.
11. Flip.
12. Cover with a blanket.
13. 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

1. Pour the oil into a saucepan.
2. Chop the onion and carrot.
3. Fry.
4. Peel and cut the eggplant.
5. Add to already fried vegetables.
6. Pour hot water over the tomatoes, remove the skin and chop too.
7. Add them to the common pot.
8. Chop up the herbs and add them in.
9. Now it's the turn of sugar and salt.
10. Simmer for 40-50 minutes.
11. Stir, otherwise the dish will burn.
12. 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

1. Cut the eggplant into 1 cm thick circles. Do not peel off the peel.
2. Place in a separate container, fill with warm salted water (to cover completely).
3. Soak an hour.
4. Finely chop the tomatoes, peppers, garlic and herbs. Better yet, use a meat grinder.
5. Add salt and vinegar to the resulting sauce.
6. Stir.
7. Pour the oil into a heavy bottomed saucepan.
8. Layer on eggplant and sauce.
9. Boil.
10. Simmer another 20 minutes.
11. 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

1. Cut the onion into a medium dice.
2. Fry.
3. Cut the tomatoes and peppers into medium-sized cubes as well.
4. Grind carrots on a grater.
5. Place all the ingredients for the recipe (except the vinegar) in a saucepan.
6. Cook on low heat for a quarter of an hour.
7. Pour in the vinegar and boil the salad for another five minutes.
8. 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

1. Remove the "butts" from the tomatoes.
2. If the tomatoes are large - cut them into slices, if medium - quarters, small - in half.
3. Onions - half rings.
4. Crush the garlic with a press or chop with a blender.
5. Place all the ingredients of the recipe in an enamel bowl and mix. Be careful not to damage the texture of the vegetables.
6. Leave on for 30-40 minutes.
7. Arrange in pre-sterilized jars and cover with lids. But don't roll.
8. Place a towel at the bottom of a wide container so that the container does not slip.
9. Place filled jars.
10. Fill with water up to the shoulders.
11. Boil.
12. Sterilize 20 minutes.
13. 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

1. Grind tomatoes and onions with a blender.
2. Carrots - grate.
3. Peppers - cut into cubes.
4. Place everything (except rice) in a large container.
5. Boil for an hour.
6. Rinse rice and soak.
7. When the vegetables are cooked, put in the grits.
8. Stir.
9. 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

1. Cut overripe tomatoes into small cubes.
2. Boil one and a half to two hours. Stir or they will burn.
3. The pieces should be mashed.
4. Rinse the lettuce leaves and chop with a blender.
5. Horseradish and garlic - also.
6. Add everything to puree.
7. Pour in the salt and sugar.
8. Boil again.
9. Place whole tomatoes in a sterile container.
10. Now slowly, so as not to form voids, pour the resulting sauce.
11. Cover with sterile lids, but do not roll them up.
12. Place a piece of cloth in a bowl.
13. Place the jars of tomatoes.
14. Fill them with water up to the "shoulders".
15. 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

1. Remove the peel and seeds from the zucchini.
2. Cut into half rings 0.5 cm thick.
3. Pour into a large container.
4. Add oil, sugar, salt.
5. Cook for a quarter of an hour after boiling.
6. Cut the tomatoes into thin slices too.
7. Add to the total weight.
8. Simmer another quarter of an hour.
9. Cut the onion into half rings.
10. Drop to vegetables.
11. Chop pepper and garlic.
12. Send to a common pan.
13. Simmer for another five minutes.
14. 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

1. Sterilize containers and lids.
2. Cut greens and garlic.
3. And place at the bottom of each jar.
4. Ignite the oil.
5. And pour 10 ml into each jar.
6. Poke a hole in the stem of each tomato with a toothpick.
7. Cut the onion into rings.
8. Place whole tomatoes and onions in a container.
9. Add salt, sugar, pepper to a liter of water.
10. Boil the marinade until the grains dissolve.
11. Put vinegar in there.
12. Pour hot (but not bubbling) marinade into jars of tomatoes.
13. Cover with lids, but do not roll up.
14. Place a piece of fabric on the bottom of a wide container.
15. Set the jars and fill with water up to the “shoulders”.
16. Sterilize for a quarter of an hour.
17. 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

1. Cut the tomatoes into slices about 0.5 cm thick.
2. Onions - half rings.
3. Sweet peppers too.
4. Grate the carrots.
5. Put everything in a container.
6. Add salt, sugar, oil and vinegar.
7. Stir and leave to marinate for two hours.
8. Sterilize containers and lids.
9. Pack lettuce tightly into jars.
10. Cover with sterile lids.
11. Place a towel on the bottom of a wide container and place the jars.
12. Fill with water up to the "shoulders".
13. Sterilize the salad after boiling water for another quarter of an hour.
14. 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

1. Onion cut into half rings.
2. Carrots - bars.
3. Fry.
4. Immerse the tomatoes in boiling water for 15 seconds, peel off the skin and chop.
5. Send them to fry with onions and carrots.
6. Remove the seeds from the pepper and cut into half rings.
7. Put in the total mass.
8. Add salt, sugar, mayonnaise, tomato paste there.
9. Stir.
10. Simmer for half an hour under the lid.
11. Add vinegar and garlic last (pass through a press).
12. Simmer another quarter of an hour.
13. 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

1. Boil the fish.
2. Separate the fillet from the bones.
3. Tomatoes - chop with a blender.
4. Carrots - on a grater.
5. Onions and peppers - half rings.
6. Combine the vegetables in a large container and simmer for half an hour.
7. Then add fish fillet, salt, sugar, vinegar, oil, spices to the same place.
8. Simmer for another half an hour.
9. 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

1. Cut the mushrooms however you like.
2. Boil ten minutes.
3. Drain the liquid.
4. Turn on the gas and evaporate the remaining moisture.
5. Cut the tomatoes into cubes.
6. Fry in a separate bowl in oil for five minutes. They must give juice.
7. Cut the carrots, onion and bell pepper into cubes.
8. Send vegetables to tomatoes.
9. Add salt, sugar and mushrooms there.
10. Boil.
11. Simmer for another hour.
12. Stir the salad so it doesn't burn.
13. Pour in the vinegar.
14. 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

1. Cut the tomatoes into quarters.
2. Peppers - half rings.
3. Onions too.
4. Sterilize containers and lids.
5. Pour 10 g of dry gelatin into the bottom of each.
6. Place and pack the chopped vegetables tightly.
7. Add salt and sugar to the water.
8. Boil.
9. Slowly pour the marinade into the jars so that there are no voids left.
10. Cover with lids.
11. Place a towel in the bottom of a wide container.
12. Place salad jars in it.
13. Fill with water up to the shoulders.
14. Sterilize for a quarter of an hour.
15. Pour 5 ml of vinegar into each jar.
16. 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.

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

Preparing tomato salads for the winter is a pleasure: vegetables that are combined with tomatoes, at least a dime a dozen, recipes, original and simple, too. At minimum cost - maximum pleasure. Is this not the cherished dream of all housewives? To implement it, you are welcome to visit us, on the Culinary Eden website.

In order not to arrange a steam room branch from the kitchen, sterilize the jars in the oven. Yes, it will be hot, but it is inevitable. But you will not swim in the clouds of steam rising from the pan, over which the jars are being sterilized. Wash the cans with soda or laundry soap, place on the oven grate and turn it on at 120-130°C. Roast the jars for 10-15 minutes, reduce the temperature to 100°C and keep the sterile jars in the oven until packed. Use potholders and be careful! Covers for rolling must be boiled.

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

Salad "Favorite"

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

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

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

Salad "Summer Miracle"

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

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

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

Charlotte Tomato Salad

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

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

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

Tomato salad for the winter "For all occasions"

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

Cooking:
Cut the tomatoes into slices, pepper and onion into small cubes, grate the carrots on a coarse grater. Pour vegetable oil into a large saucepan, add salt, sugar, vinegar and put vegetables. Put on fire. Once the vegetable mixture comes to a boil, lower the heat and simmer the salad for 25 minutes after the boil, stirring occasionally to prevent burning. Arrange the finished salad in jars, roll up, turn over the jars, wrap for a day. You can store directly in the apartment.

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

Green tomato salad "Monastyrsky"

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

Cooking:
Wash the tomatoes and zucchini, cut them into slices, onions into rings, garlic into small slices. Mix all the vegetables, add sugar, salt, vegetable oil, vinegar and hot pepper to them. Leave for a while for the vegetables to release their juices. Then put the container on the fire and boil the mass for 10 minutes from the moment of boiling. Pour the finished boiling salad into jars, roll up, turn upside down and wrap.

Green tomato salad "Pleasure"

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

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

If you cook tomato salads for the winter in a slow cooker, reduce the amount of ingredients by half, or even three times, in proportion to the volume of your multicooker bowl. To prevent salads from getting too liquid, remove the valve, excess steam will come out. The stubborn smell is eliminated simply: pour hot water into the bowl, put lemon slices, close the lid and set the “Steaming” mode for 10 minutes.

Good luck preparing!

Larisa Shuftaykina

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.

Foreword

Brown tomatoes are great for preparations that can be eaten all winter, even at the festive table. And this is not only salting, the recipes are very diverse, in the article we will consider the most delicious and simple ones.

This unusual, attractive appetizer will not leave your guests and household members indifferent! It is easy to prepare and consists of simple ingredients. Get 5 kg of brown tomatoes, 1 kg of sweet pepper, a couple of garlic heads and 0.5 kg of carrots. On the tomatoes, make cross-shaped cuts (approximately to the middle of the fruit). Cut the carrot into circles. Remove the seeds from the pepper, then cut it into medium-sized pieces. Cut the garlic cloves into plates.

Brown tomatoes for preparing a flower snack

Now you can begin to form flowers. How it's done? Place a circle of carrots, a few pieces of sweet pepper (it is good if it is multi-colored) and a slice of garlic in tomato cuts. Pack the tomato flowers tightly into clean jars, seasoning with spices to your liking. Fill the container with boiling water and immediately drain it. This manipulation should be repeated 2 times. Prepare the marinade for seaming: 5 liters of water, half a glass of sugar, 6 tbsp. l. vinegar and 7 tbsp. l. table salt. Boil it, fill it with jars and roll it up. It is not necessary to wait for winter; after a couple of weeks, pickled flowers can already be presented to the table.

Each housewife prefers to make salted tomatoes in her own way, because the recipes do not contain a large set of products, so it’s hard to spoil the taste with experiments. In general terms, salting is as follows. Take 4 kg of dense brown tomatoes, approximately equal in size. Rinse them well and make a small puncture near the stem with a fork. Salting is done with boiling brine, and this manipulation will protect vegetables from cracking during cooking, keep them juicy and attractive.

Firmly pack future salted tomatoes into pre-sterilized jars. Place finely chopped celery, cherry and currant leaves, dill, parsley, allspice in a pot, as well as other spices at your discretion. Here salting just gives you the opportunity to be creative. Boil 2 liters of water, pour 5 tbsp. l. salt, add 3-4 tbsp. l. vinegar. Boil it all for about 2-3 minutes, then remove the pan from the stove. Fill the tomatoes, and then roll them up and cover them well with an old blanket. Full salting also requires several weeks.

Salted tomatoes in sterilized jars

The impatient may not have to wait that long. They will be salty in a few days, but they will be able to fully take on the shades of added seasonings after a while.

Salting and a variety of recipes for it are a culinary classic of winter sunsets, but surprise your guests with brown tomato caviar. Take tomatoes in the amount of 3 kg, 1 kg of carrots, the same amount of bell pepper and a large onion. Next, you need to clean the pepper from the seeds and the onion from the husk. Prepare mashed vegetables by chopping them in a blender or using a meat grinder. Place the container with the resulting mixture on a small fire and boil. Then add a couple of garlic cloves there, which were passed through a press, half a glass of granulated sugar, 4 tbsp. l. salt. Vegetable puree should be boiled for about 2 hours. 10-15 minutes before the dish is ready, pour a couple of tbsp. l. vinegar.

Now let's look at the recipes of the Asian part of the world. To prepare a spicy, spicy Korean-style snack for the winter, take 1 kg of green tomatoes. Vegetables must be washed and dried, and then cut into large pieces. Chop 3 bell peppers into strips. Pass a couple of garlic cloves through a press, and then evenly mix with finely chopped greens. At the next stage of cooking, the vegetables will need to be moved to one large container, and then sunflower oil (6 tbsp.), Table bite (4 tbsp.), As well as spices intended for dressing Korean salads, will be added to them. Stir the vegetable mixture well, and then transfer to clean jars. It is recommended to keep such a Korean snack in the refrigerator.

Summer lettuce will please the eye with its bright colors, evoking associations with summer. In addition, the appetizer has a pleasant, fresh and rich taste. For her, cut 3 kg of brown tomatoes into circles, grate 1.5 kg of carrots on a coarse grater and mix with the same amount of onion, cut into half rings. The resulting mixture should be placed in a wide bowl, covered with salt and allowed to stand for 10-12 hours so that the vegetables can release a sufficient amount of juice.

For the marinade, mix half a glass of sunflower oil, granulated sugar (3 tablespoons), and vinegar (5-6 tablespoons) and boil, then cook until the sugar is completely dissolved. It is best to do this over low heat, stirring occasionally. Season the marinade with a few bay leaves, as well as allspice, then pour it into the vegetable mixture, after draining excess juice from it. Boil it all for about 30-40 minutes, stirring occasionally. Now place such pickled vegetables in a clean bowl and roll up the lids.

Marinade Ingredients

To make stuffed tomatoes, wash 2 kg of brown tomatoes well, then cut the fruits deeply so that their shape is preserved. Place a couple of thin garlic slices and finely chopped greens inside each tomato. Tamp the stuffed tomatoes tightly into jars, adding chopped bell peppers, bay leaves and other types of spices there. Next, fill the workpiece with boiling water, close the lid and let stand for 10-15 minutes. Repeat the procedure three times. Next, season the appetizer with marinade. Make it easy: to 3 liters of water, put 3 tbsp. l. sugar and the same amount of salt, boil the mixture for 15 minutes, then pour in 5 tbsp. l. table vinegar.

Recipes for stuffing with tomatoes are very numerous, but we will limit ourselves to two. And the next masterpiece will be from peppers. 5 kg should be washed and carefully cleaned of seeds without violating its integrity. Now you can move on to the filling. To do this, cut 5 kg of brown tomatoes into small slices and mix with garlic passed through a garlic press (2–3 heads). Stuff the peppers with the resulting mixture and tamp them tightly into a large container, sprinkling finely chopped onions, celery, and herbs on top. Now prepare the marinade by mixing 2 cups of vinegar with the same amount of vegetable oil, granulated sugar and 2 tbsp. l. salt. Boil the ingredients, add to the peppers and boil everything together for 15-20 minutes.

For the stew, cut 3 kg of tomatoes and 2 kg of zucchini into circles. 3 large bell peppers, freed from seeds, cut into large pieces. Do the same for 2 medium sized garlic cloves. Cut 5-6 onions into half rings. Next, you can mix the ingredients, and place them in jars in layers, following the following sequence: zucchini, onions, onions, tomatoes, garlic, bell peppers. Spicy notes will add a slice to the dish. Next, in 3 liters of water, put 6 tbsp. l. salt, 3 tbsp. l. sugar, then add 2-3 peas of allspice, bay leaf and a little cloves. These components must be boiled, then add 6 tbsp. l. vinegar. Pour vegetable stew with marinade, roll up jars for the winter.

Ragout of tomatoes and zucchini

Vitamin salad with cabbage and tomatoes is a great option for a cold winter. Cut 2 kg tomatoes into large cubes. Finely chop or grate the same amount of white cabbage. Cut 2 onions into cubes. Knead the prepared vegetables in one container, sprinkle them with coarse salt, cover with a press, let it brew for 10-12 hours. When the mixture gives a sufficient amount of juice, add spices to it, 4 tbsp. l. sugar, 5 tbsp. l. salt and 250 g of vinegar. Boil the workpiece and cook over low heat for 10-15 minutes.

Recipe for a spicy salad of brown or green tomatoes for the winter. The taste of this appetizer is reminiscent of spicy Korean green tomato salads. The cooking process is not complicated - the prepared ingredients are infused for several hours, put into a jar and sterilized. Salad is suitable for a side dish with almost all dishes.

Required Ingredients:

1.5 kg. brown tomatoes (green);

40 g of garlic;

A bunch of parsley (celery, cilantro or dill);

1 - 2 leaves of laurel;

2 - 3 peas of allspice;

1 st. a spoonful of salt (pickling);

2 tbsp. spoons of sugar;

100 ml. water + 1 teaspoon of vinegar (70%);

0.5 tsp red pepper;

0.5 teaspoon of ground black pepper.

How to cook:

Peel and chop a small head of garlic with a knife or pass through a press. Roughly chop the parsley.

Prepare the tomatoes. For such a spicy salad, you need dense tomatoes, green and brown are best suited. Rinse the tomatoes and cut into small pieces. For example - small tomatoes can be cut into four parts, and large ones into 6 or 8 parts.

Place chopped tomatoes in a large bowl or saucepan and add: parsley, garlic, salt, sugar, vinegar water, black and red pepper. Stir the mass with a large spoon, cover with a lid and leave for 5 - 6 hours.

During this time, the tomatoes will give up juice and be fed with seasonings.

Prepare jars and metal lids in advance. Rinse and sterilize the jars in a steam bath or in the oven. Metal caps must be sterilized for at least 10 minutes.

Then put a leaf of bay leaf and allspice on the bottom of the jar. Now take a spoon and fill the jars with tomato slices.

Pour the remaining juice over the tomatoes, leaving about 1 - 2 cm to the edge.

Place the sterilization jars in a wide saucepan on a napkin or small towel.