Salads with tomato juice for the winter recipes for housewives. Adjika sweet and sour with apples

tomatoes in vegetable filling in jars for the winter they are prepared simply, but they turn out very tasty and juicy. Each housewife will cope with the task and will delight her family with delicious preservation.

Cooking time: 1 hour.
Servings: 6 cans of 0.5 liters.

Products:

• tomato - 9 kg;
• carrot - 4 pcs;
• sweet bell pepper - 4 pcs;
• garlic - 4 pcs;
• bitter red chili pepper - 2 pcs;
• coarse table salt - 200 gr;
• granulated sugar - 300 gr;
• table vinegar essence 9% - 300 ml (in a jar of 50 ml);
• cold water (filtered) - 6 liters.

How to cook tomatoes in vegetable sauce

To begin with, they washed, sterilized the jars, dried them from moisture and filled them to the level of the upper side with tomatoes with cross cuts made. For seaming, it is preferable to use ripe tomatoes with dense pulp. Pour boiling water over, cover with a lid and leave for 30 minutes to steam the fruits. To make the tomatoes more fragrant, you can put on the bottom mustard seeds, fresh/dry sprigs of greens.

Pour into large saucepan water and boil, add carrots, chopped through a blender / meat grinder.

Sweet bell pepper washed, cleaned of seeds and partitions. The garlic was peeled off. Pepper and garlic are crushed with a blender to a puree state. For flavor, you can also grind with a blender onion.

Let's prepare the marinade: we put a lid with holes on the jars, pour the liquid into a saucepan with vegetables, add a large table salt, granulated sugar. You can also add to the marinade Bay leaf, black and allspice(peas), cumin and cloves. We will cook the brine for 10 minutes after boiling. Immediately fill the jars with hot brine to the top, add vinegar essence to each table.

We roll up the jars tightly, wrap them in a warm blanket / wadded blanket. Let it cool for a day, and then transfer it to the basement or put it in the refrigerator.

Russian cuisine is famous for its diversity various blanks. Vegetables preserved in tomato retain their taste qualities and fill the tomato juice with its aroma. In addition, the juice can be used as a sauce.

Preparing fresh vegetables

Ingredients (for 3 liters):

• cucumbers - 5-7 pcs.;
• zucchini or zucchini - 3-4 pieces;
• carrots - 3-4 pieces;
• tomatoes - 5-6 pcs.;
• white onion - 2 pcs.;
• bell pepper - 3-4 pcs.;
• 3 cloves of garlic.

Seasonings:

• 3-4 sprigs of dill;
• 3 inflorescences of carnations;
• horseradish leaf;
• 12 pcs. black pepper and a few peas;
• bay leaf - 3 pcs.

For pouring, you will need 1 liter of tomato juice, 60 g of salt, 100 g of sugar and 1 tsp. vinegar essence.

Cooking technology:

1. Wash, peel and cut vegetables small pieces. It is advisable to keep cucumbers in cold water 2 hours, this will make them springy and crispy. You can also soak zucchini with dense pulp for 2-3 hours.
2. Tomatoes intended for pouring, peel and chop in a food processor. Heat the resulting mass, but do not bring to a boil, add salt and sugar. You can use tomato paste. It should be diluted with water to desired consistency(a little thicker than tomato juice) and boil, after adding salt and sugar.
3. Put seasonings on the bottom of the jar and fill them with one third of the assortment. fresh leaves it is recommended to pour boiling water over horseradish and dill, but if dry seasonings are used, this is not necessary. Mix half a liter (0.5 l) of tomato filling with vinegar essence and pour into a jar.
4. Fill the jar with the remaining vegetables, adding tomato juice. Cover jars with blanks metal lids(pre-boiled) and pasteurized in water at 90°C for 25-30 minutes. Roll tightly and turn upside down until completely cool. The next day, jars of vegetables can be removed to the cellar or another place.

Assorted fried vegetables

Ingredients (for 3 liters):

• zucchini - 2 pcs.;
• little blue ones - 8 pcs.;
• carrots - 2 pcs.;
• tomatoes - 15 pcs.;
• bell pepper - 3-4 pcs.;
• white onion - 3 pcs.;
• garlic - 2 cloves.

Cooking:

1. Wash vegetables thoroughly, peel and cut into small cubes.
2. Fry all the vegetables separately in large numbers oils, then transfer them to one pan and simmer in tomato juice.
3. Before the vegetables are ready, add 3 tablespoons of vinegar and seasoning. After that, you can shift the assortment into sterilized jars and wrap.

The conservation season is in full swing, the counters are littered with vegetables, we do not miss the opportunity, we are preparing for the winter - assorted vegetables in tomato sauce. Recipe the good thing is that you can always change the list of vegetables by adding, for example, eggplant or green/asparagus beans. In any case, bright and fragrant dish will always be at hand. Vegetables are perfect for any dish, even the most regular porridge make it festive.

Ingredients:

Zucchini - 230 g

Tomatoes - 80 g

Sweet pepper - 120 g

Young carrots - 60 g

Onion - 60 g

Garlic - 30 g

Tomato paste - 125 g

Water - 500 ml

Bay leaf - 2 pcs.

Allspice - 3 peas

Salt - 10 g

Sugar - 30 g

Vinegar - 25-30 ml.

Assorted vegetables in a tomato marinade for the winter: the cooking process

For cooking assorted vegetables in tomato sauce preparing the whole set essential vegetables, if desired, add or remove any vegetable. Rinse everything thoroughly and dry. We clean young carrots and onions, cut into rings of medium thickness. Place the vegetables in a deep bowl.

Young zucchini, with a thin skin and immature seeds, cut into rings if the vegetable itself is not large. If the zucchini is large, cut into cubes or strips. Remove seeds from ripe zucchini upper layer. We shift the chopped zucchini to the rest of the ingredients.

We clean sweet fleshy bell pepper from white soft partitions, seeds. Cut the pepper into strips, put in a common bowl.

We divide the tomatoes into four parts, again, if they are not large. We combine all the vegetables, mix with clean hands or two wooden spatulas.

We wash the cans for preservation with soda, sterilize convenient way- above the ferry microwave oven or oven. We lower the lids for seaming into boiling water, boil for three minutes. We fill the prepared jars with vegetables. If you are an amateur spicy dishes, add a quarter of a pepper "light", or another hot pepper.

Cooking tomato sauce, we combine tomato paste, water, spices, garlic missed on the press. Boil for three minutes, pour in a measured amount table vinegar, remove from the stove. You can also use tomatoes twisted in a meat grinder, subsequently grated through a fine sieve, or ready-made.

We fill fragrant sauce vegetables.

• Solyanka with sausage and olives
• Mushroom soup from chanterelles
• Pizza Calzone
• Azu in Tatar style with potatoes
• Borscht with mushrooms
• Azu in Tatar style with pickles
• Duck, stuffed with buckwheat
• Lecho with pepper and eggplant for the winter
• Lecho from bell pepper real jam
• Bulgarian lecho on tomato juice for the winter
• Homemade sprat in tomato
• Tomatoes and cucumbers in tomato juice for the winter

This page is original and very delicious preparations for the winter, which have been tested for 5 years already and I have not yet seen anything better than them. Feel free to follow these recipes and prepare for the winter delicious vegetables, surprise delicious meals your family as well as your friends.

These dishes are easy to prepare and won't take long.

Vegetable caviar with rice

• 1 kg. Luke,
• 1 kg. carrots,
• 1 kg. bell pepper,
• 3 kg tomato (twist in a meat grinder),
• 1 cup of sugar,
• 1 tablespoon of vinegar essence,
• 0.5 cups of salt
• 1 glass of vegetable oil,
• 1 cup rice (pre-wash and soak).

Cooking

Pour the oil into a pan, heat it and put the onion, cut into half rings, fry for 10 minutes, then put the carrots in strips and fry for 10 minutes, then the pepper in strips for 10 minutes. When everything is fried, put rice and skipped tomatoes. Cook for 30 minutes. Put sugar, salt and essence and boil for 5 minutes. Roll up in sterilized jars and insulate. This time I added a clove of garlic.

Delicious eggplant caviar

We will need:

• 2 kg eggplant,
• 1 kg sweet pepper
• 0.5 kg carrots. For the sauce:
• 1.5 kg of tomatoes,
• 200 g garlic
• 1 pc hot pepper,
• 1 bunch dill,
• 1 bunch of parsley
• 200 ml. vegetable oil,
• 150 g sugar
• 2 tbsp salt,
• 1 dessert spoon essences.

Cooking

Eggplant cut into small cubes and salt, leave for 0.5 hours.
Sweet pepper cut into strips..
Grate carrots.

cooking sauce

Twist the tomatoes, garlic and hot pepper in a meat grinder.
Cut bunches of greens. Pour oil into a saucepan and lightly fry the eggplant, after squeezing them.
Add tomatoes with garlic and pepper, salt, sugar, vinegar. and greens.

Put on fire. Boil 40 minutes. Roll into hot sterilized jars. Banks turn over and wrap.

Eggplant caviar with carrots

• Tomato juice-1.5 l.,
• eggplant-1.5 kg,
• carrots -1 kg.,
• vegetable oil-250 grams.
• sugar 0.5 cups,
• salt-1 tbsp,
• essence-1 tsp,
• garlic - 2 heads,
• hot pepper to taste.

Put the carrot rings in boiling juice and cook for 30-40 minutes until the carrots are soft. Then put unpeeled eggplant in quarters, salt, sugar, vegetable oil (I put less than in the recipe), essence, garlic, hot pepper and cook for 15-20 minutes. Arrange in sterile jars and roll up.

It is only very important not to overcook the eggplants, but to be whole. And it would be nice to keep the jars in the refrigerator after cooling, and then where you have to.

Vegetable caviar for the winter

• 7 pieces eggplant,
• 7 bulbs
• 7 pieces of bell pepper,
• 1 liter tomato juice
• 1.5 st. spoon of salt
• 2.5 st. a spoonful of sugar
• 1 dessert spoon of essence
• 200 grams of vegetable oil.

Preparation of vegetable caviar

Pour the juice into the pan, put the chopped large pieces eggplant, onion quarters, pepper squares, salt, sugar, pour in oil ( I pour less than in the recipe). Cook from the moment of boiling for 10 minutes. This time I added more puree (0.5 l) of yellow plums.

Then cut 5 large cloves of garlic into strips and put in a saucepan along with the essence, cook for 1 minute and roll up. It is done easily and quickly. In the process of cooking, we try and bring to our taste.

Adjika with eggplant for the winter

Ingredients:

• 1 kg. eggplant,
• 1.5 kg. tomato,
• 1 kg. bell pepper,
• 300 grams of garlic,
• 4 pieces of hot pepper,
• r / butter 250 gr.,
• vinegar - 100 gr. 6%.,
• sugar - 1 tbsp. l.,
• salt -1 dec. spoon,
• bunch of parsley and dill.

How to cook

Pass sweet and spicy peppers, tomatoes and garlic through a meat grinder. Put all the twisted vegetables in a saucepan, add salt, sugar, cut eggplant into cubes and pour in the rast. oil. Boil 50 minutes. Finely chop the greens and put in a saucepan and cook for another 10 minutes. At the end, pour the vinegar, mix and arrange in jars.

This is the original recipe. I made some changes: instead of vinegar, I put 1 tablespoon of essence. Sugar instead of 1 spoon put 5 tablespoons. Cooked for 30 minutes and after adding the greens, another 10 minutes. I poured vegetable oil by eye, but much less than 250 grams. Adjika turned out spicy and tasty. You can smear it on bread and bite with borscht ... It turned out 6 pieces 0.5 liter jars and still have to try.

Basil sauce recipe

Ingredients for making basil sauce:

• tomato puree 4 l.
• a lot of basil ... how much is not a pity
• onion 3 pcs.
• tomato paste 3-4 tbsp
• garlic 3-4 heads
• chili pepper 4-5 pcs.
• vegetable oil 1/3 tbsp
• rock salt
• sugar 2-3 tbsp.
• collection of herbs

How to do

Grind tomatoes, hot peppers, half of the basil and garlic in a way convenient for you. I first poured boiling water over the tomatoes, then removed the skin from them, chopped them through a meat grinder. Salt, put to boil.

Meanwhile, sauté finely chopped onions over low heat. Do not fry, bring it to transparency. Pour into tomato sauce. Add tomato paste, sugar and boil for half an hour. Finely chop the remaining basil and garlic and send to the sauce. We season with spices.

Trying… what is missing for your taste… salt, chili, pasta… By the way… if you are not a fan of spicy… well, you can leave out the chili. Reduce the amount or replace with paprika. I wanted a spicy sauce. At the end, still dry chili poured.

Pour into jars and overnight under a fur coat.

Cucumbers in tomato adjika

This cucumber salad is loved by all my family and friends. First of all, this is delicious. tomato sauce, secondly, cucumbers are hard and crunchy under the teeth, hence the name itself. They go great with any side dish and meat. In addition, I’ll tell you a secret that men adore them, because this salad appetizer is just great. And their main plus is still for us, crunches are prepared very quickly, you don’t have to spend the whole day at the stove.

Ingredients:

• cucumbers 2 kg.
• tomatoes 2 kg.
• Bulgarian pepper 7 pcs.
• garlic 150 gr.
• 2 hot peppers Chile
• salt 2 tablespoons
• sugar 250 gr.
• vegetable oil 150 ml.
• vinegar 9% 80 gr.

Before cooking, cucumbers should be washed and left in water for 2 hours. In the meantime, let's make tomato juice. My tomatoes and twist in a meat grinder or combine. But I don’t really like salads where there is a peel with a tomato, so I always use a manual juicer for preparations where there is tomato juice. She does her job superbly, the juice is squeezed out to last drop and minimum waste. So whoever doesn’t have it, I advise you to buy it, it will give odds to all the notorious branded juicers, where there is a lot of oil cake and a lot of juice is lost.

Grind pepper, garlic in a blender or meat grinder and set aside separately on a plate.

Now we take our cucumbers out of the water and cut them into rings 1.5 cm thick, and if they are thick, then in half. But you can cut the cucumber into four parts crosswise and cut into two or three equal parts, depending on the length of the cucumber, it all depends on your imagination. I make a salad in two passes and cut cucumbers different forms, so interesting, it turns out two different-looking salads.

In the meantime, put the tomato juice on the stove and cook for 10 minutes, then throw in the garlic and pepper, pour in the vinegar, add the oil, salt and sugar and cook for another 10 minutes. Already in the kitchen, the smell of adjika began to soar, and such that it is impossible to resist and not try it, which is what we are doing. And only now we throw the chopped cucumbers and cook for 5 minutes from the moment of boiling, no more, otherwise it will no longer be crunches, but a cucumber mess.

Pour the salad into hot sterilized jars and roll up the lids and turn over. There is no need to wrap the banks with anything. Now Khrustiki salad is ready for storage.

Seasoning made from plums, peppers and garlic that does not need to be boiled

• 1 kg sweet pepper (red),
• 1 kg plums (the stone is well separated),
• 200 gr garlic
• 1-2 pieces of hot pepper or as you like.

Pass all this through a meat grinder (preferably fine). Add there 0.5 l tomato paste, sauce (whatever you like) + 1 cup sugar, + 1.5 tbsp. tablespoons salt + vinegar (to taste).

Mix everything well and arrange sterile in small jars. Don't cook anything. It's done quickly. And eats up quickly. Holds up well in the fridge. Yield is about 3 liters.

Korean eggplant how to cook

It turns out to be pretty sharp stuff.

Products per serving

• 2.5 kg eggplant cut into strips, salt with a handful of salt and leave for 5-6 hours
• carrots - 150 gr grate on a coarse grater,
• sweet pepper - 150 gr straws,
• onion-150 gr - straws,
• garlic through a press -150 gr (I still took 100 gr of garlic - it turns out spicy), who really loves spicy, you can have a bit of hot pepper - pour it all with vinegar, I took 5% vinegar, somewhere around 6 tbsp, see for yourself to taste, who likes can be more sour, mix and leave for 5-6 hours
• squeeze eggplant and mix with vegetable dressing, mix
• pour oil into the pan, my mother gave 300 ml in the recipe, but it seemed to me a bit too much, I added 200 ml of vegetable oil, heat it, dip the vegetables in the oil, simmer the eggplant until cooked, but it took me 40 minutes to keep it from boiling for 25 minutes (cut it thick).
• Stir so that the salad does not burn. When everything was stewed together for about 15 minutes, I tasted it, there seemed to be enough vinegar, but I added a little salt, a little red hot pepper, paprika powder, black pepper, mixed everything and stewed until tender.
• Arrange hot in sterilized jars and roll up.

Caviar for the winter "Beans"

The original recipe for caviar from beans. Beans and garlic give it a special taste.

Asparagus beans - 1 kg. wash, cut and stew vegetable oil. When ready, put in a bowl with a slotted spoon.

In the pan, I put 700 grams of onion, cut into half rings. Fry.

Add 0.5 kg. carrots, then 1 kg. eggplant, fried.

Add sweet red pepper 1 kg, then 1 kg of tomatoes. Everything is cut into strips. Add beans to this mixture and simmer.

Add chopped parsley, 2 tbsp salt, 2 tbsp. sugar, chili pepper and black ground to taste, 1 tsp. essences 70%, and 2 heads of finely chopped garlic.

Stew until cooked, put in sterile jars and wrap.

Yield -6 700 gram jars.

You can change the number of products at your discretion. But this is the best option.

And don't overmix so you don't get porridge.