Moldavian tomato salad for the winter. Tomato salad for the winter: a selection of recipes

In full swing! Among other vegetable abundance, tomatoes come first, and among preparations, tomato salads for the winter are in the lead. And well deserved! Varied and tasty tomato salads for the winter are universal dishes, desirable with boiled potatoes, fried potatoes, and meat dishes, and just like that with fresh, crispy bread.

Preparing tomato salads for the winter is a pleasure: vegetables with which tomatoes are combined are a dime a dozen, recipes, original and simple, too. Maximum pleasure at minimal cost. Isn't this the cherished dream of all housewives? To implement it, you are welcome to visit us on the Culinary Eden website.

In order not to create a branch of the steam room from the kitchen, sterilize the jars in the oven. Yes, it will be hot, but it is inevitable. But you won’t be swimming in clouds of steam rising from the pan over which the jars are sterilized. Wash the jars with soda or laundry soap, place them on the oven rack and turn it on at 120-130°C. Fry the jars for 10-15 minutes, reduce the temperature to 100°C and keep the sterile jars in the oven until packaging. Use oven mitts and be careful! The lids need to be boiled before rolling.

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

Salad “Favorite”

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

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

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

Salad “Summer Miracle”

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

Preparation:
Cut tomatoes, cucumbers, sweet pepper, onion 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. Place in sterilized jars, roll up, turn over, wrap.

Usually, when talking about charlotte, we mean sweet, aromatic pastries, but in our case this is the name for a very tasty preparation.

Tomato salad “Charlotte”

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

Preparation:
Cut the onion into small cubes, fry it in a frying pan with heated vegetable oil until soft and transfer to a saucepan with a thick bottom. Cut the tomatoes into slices, sweet peppers into strips and place in a pan 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 the vinegar essence to the salad, stir, cook for another minute, then remove the pan from the heat. Place the hot salad into sterilized jars and roll up.

The following recipe is simply 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, or to cook meat, chicken or fish with it under marinade.

Tomato salad for the winter “For all occasions”

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

Preparation:
Cut the tomatoes into slices, peppers and onions into small cubes, grate the carrots on a coarse grater. Pour vegetable oil into a large saucepan, add salt, sugar, add vinegar and add vegetables. Put it on fire. As soon as the vegetable mixture boils, reduce the heat and cook the salad for 25 minutes after boiling, remembering to stir so as not to burn. Place the prepared salad in jars, roll up, turn the jars over, and wrap for a day. You can store it right in your apartment.

If you have already used all the ripe red tomatoes, but you have not yet found a use for the brown or green ones, send them to tomato salads for the winter - you won’t go wrong!

Salad from green tomatoes"Monastic"

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

Preparation:
Wash the tomatoes and zucchini, cut them into circles, onion into rings, garlic into small slices. Mix all the vegetables, add sugar, salt, vegetable oil, vinegar and hot pepper. Leave for a while to let the vegetables release their juice. Then put the container on the fire and boil the mixture for 10 minutes from the moment it boils. Pour the prepared boiling salad into jars, roll it up, turn it upside down and wrap it up.

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.

Preparation:
Cut the tomatoes, onions and peppers into equal pieces, grate the carrots on a coarse grater. Then put everything in a saucepan for cooking salad. Mix vegetable oil, vinegar and sugar, bring this mixture to a boil and pour it over the vegetables in the pan. Mix everything well and cook over low heat, stirring, for 30 minutes. Place 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 multicooker, reduce the amount of ingredients by half or even three times, in proportion to the volume of the bowl of your multicooker. To prevent salads from being too runny, remove the valve. extra steam will come out. Stubborn odor can be easily eliminated: pour into a bowl hot water, add lemon slices, close the lid and set the “Steam” mode for 10 minutes.

Happy preparations!

Larisa Shuftaykina

Vegetable salad for the winter with tomatoes is in great demand winter table. They are relevant for those whose part of the tomato harvest is not at all suitable for canning in its entirety ( large sizes, or not very beautiful to look at). But you can’t just leave such a sweet vegetable to the mercy of fate! Use the recipes below and prepare your own delicious tomato salad for the winter.

Preparation in the form of beans with vegetables is an amazingly tasty complete 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 will need:

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

Salads for the winter from tomatoes for the winter:

Rinse the beans in advance and leave them in cold water overnight so that it cooks faster and better afterwards.
Prepare the pepper, remove the stem, cut into cubes.
Peel the onion, cut into halves of rings.
Peel the carrots and grate them on a coarse grater.
Pass the washed tomatoes through a meat grinder.
Drain the beans.
Take a deep cauldron or pan with a thick bottom for cooking.
Place beans, tomatoes, onions, peppers, carrots, and oil in a cauldron. Salt and sweeten everything. Mix carefully. Important! Vegetables in the recipe are indicated in the weight that came out after cleaning them, removing seeds and peels.
Place the cauldron on the fire. While the dish is cooking, it will release juice and shrink in volume, so don’t be afraid if it turns out to be a mound when laying it out. The preparation must be stirred every few minutes so that it does not burn and is evenly saturated with all the juices of the vegetables and spices. It takes 1.5 hours to cook.
While the vegetables are cooking, you need to steam sterilize clean jars, and boil the lids in boiling water for about 10 minutes. For the described volume, you need to take half-liter jars.
In a quarter of an hour, add chopped garlic and vinegar to the almost finished dish.
When the workpiece is finally prepared, quickly put it into jars. Use the key to close.

Tomatoes, cucumbers, peppers, bell salad for the winter

The highlight of this dish is that you can use your own imagination when preparing it and add any vegetables to your taste.

You will need:

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

Salad tomatoes, cucumbers, onions for the winter:

Wash vegetables before cooking.
Cut the cucumbers: large into rings and then in half, medium and small - just not thick rings.
Tomatoes in small pieces, but too small is also not recommended - when heat treatment they can become mush, but in this recipe all the vegetables should hold their shape.
We cut the onion into rings or halves of rings, depending on the size. To prevent tears from flowing from it, fill it with cold water at least a quarter of an hour in advance.
Peel the pepper from the stalk and cut into small slices.
Place all vegetables in a jar in layers. Add peas (5-7 will be enough).
The jars do not need to be sterilized beforehand, as they are sterilized along with the salad. The layers are laid out in the order in which they are cut. If the jar is large, the layers are simply repeated. The jars need to be filled completely to the top, shaking it from time to time to tightly pack the vegetables.
Then you need to prepare the marinade: dilute salt and sugar in water, wait until it boils and pour in vinegar. Tip. Depending on the type of acid, you can substitute: - 1 tablespoon of essence; - 12 tablespoons of 6% apple cider vinegar; - 9 tablespoons of 9% vinegar.
The resulting filling is enough for 3 liter jars blanks Fill to the top.
We place all the containers in a container with water for sterilization. There should be a towel or a special tray at the bottom. Liter jars are sterilized after boiling for a quarter of an hour, and half-liter jars - for 10 minutes. The vegetables slightly change color; if this happens, the cooking process was successful.
After closing all the jars, turn them over.

In winter, this salad is dressed with oil of your choice and served with any main course. It goes perfectly with any side dishes and meat dishes.

Tomato and onion salad for the winter

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

Necessary:

tomatoes 2 kg;
garlic 4 heads;
onion 0.5 kg;
a bunch of parsley;
ground pepper;
a pair of bay leaves;
25 g vinegar 9%;
10 peppercorns.

Tomato and onion salad for the winter:

Prepare all vegetables before cooking. They need to be washed, cleaned, and then rinsed in cool water, let drain in a colander.
If the tomatoes are small in size, just cut them in half. Next, be guided by the size of the vegetables that you have - medium into four parts, large into eight.
The onion needs to be cut into rings, manually dividing the plates into separate rings. If you don’t like rings, you can do it the way you’re used to, the taste won’t change.
It’s not a good idea to chop the greens coarsely, but you shouldn’t chop them either, it won’t look very nice.
The jars need to be washed, but there is no need to sterilize them, since the salad will be prepared directly in the container. But boil the lids in boiling water for 10-15 minutes without fail.
Let's prepare the marinade: stir salt and sugar in water, add bay leaves, and bring to a boil. As soon as it starts to boil, pour in the vinegar and stir with a wooden spoon. Cook for a quarter of an hour, no less.
While the marinade is preparing, place the vegetables in the container in layers: put a few cloves of garlic on the very bottom as the first layer, then sprinkle a little ground pepper, lay out a little parsley, onion rings, and tomatoes. Then the layers are repeated until the entire jar is filled. You need to fold it tightly, pressing the contents lightly by hand.
Pour boiling marinade over the contents of the jars.
Fill the pan with water, place a tray or towel on the bottom, and place all the jars.
Place the entire structure on the fire, sterilize it for a quarter of an hour from the moment it boils, and you can roll it up.
Wrap it in a blanket for a day, then put it into storage.
Before serving, season the dish with butter. Fragrant sweet snack will not leave anyone indifferent who tries it at least once! Pairs wonderfully 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 turns out to be sharp and sweet, which makes it quite original compared to the dressings for other canned dishes.

Products:

2 cucumbers;
1 head of cauliflower;
2 zucchini;
8-9 small (miniature) squash;
1.5 - 2 kg tomatoes, preferably small ones;
a bunch of greenery;
a pod of “fiery” pepper;
a couple of bay leaves;
allspice;
carnation;
100 g sugar;
50 grams of salt per 3-liter bottle;
90 ml of vinegar per 3 liter bottle.

Tomato and cucumber salad for the winter recipes:

Since cabbage is much harder in density than tomatoes, they need to be prepared, washed separately, broken into inflorescences, and poured with boiling water.
Do the same as with cabbage with zucchini and squash - cut clean zucchini into rings, cut the squash if they are not very small, and pour everything with regular boiling water without additives.
Peel the carrots, cut into rings and also pour boiling water over them.
Onion rings, separate them by hand and pour boiling water over them.
While the vegetables are steaming, wash the bottles and begin adding other ingredients: put a bay leaf, 4-5 peppercorns, and cloves into each bottle.
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 - thoroughly wash and peel everything you collect, spread evenly in every bottle.
Cut the tomatoes in half, cut the cucumbers into rings (if small, you can whole), cut the pepper into rings. Add a little bit of everything to each bottle.
Drain the water from the onions, add evenly to each bottle; do the same with carrots, cabbage and zucchini, put everything in bottles. Advice. If you like “beautiful” preservation, now is the time to make it like this. For example, you can cut vegetables with a curly knife, or give the pieces an original shape using the same kitchen gadgets.
It is recommended to repeat layers of salad.
After adding all the vegetables, add a small piece towards the top hot pepper, a few cloves of garlic.
Prepare boiling water and pour it into all the bottles up to the neck. Cover with lids and simply leave for a quarter of an hour under a thick towel, maybe a little longer, but definitely not less than this time, otherwise the vegetables will not steam well and the preparation will quickly deteriorate.
Remove the caps. Drain the liquid from the bottles into a saucepan using a special lid into the hole. The infusion will be needed to prepare the marinade. After all, during the infusion time, all the flavors of vegetables and spices gathered in it.
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.
While the filling is boiling, pour 90 ml of table vinegar into each bottle into each container.
Pour in the boiled marinade. Close the lids and wrap them in a blanket for a day so that the vegetables are steeped and saturated with each other’s juices and spices. Then send it for storage.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

With the onset of cold weather, a delicious winter salad can be an excellent alternative to fresh vegetables. Tomatoes are often used for this. The result is an appetizer that acts as a side dish or soup dressing. Want to try it? Then choose any step by step recipe from the photo below.

Tomato preparations

To make it easier to cut vegetables, it is better to take fruits that are not too large in size. In addition to them, salt, onion and sugar with vinegar are used. Proper canning of tomatoes own juice performed in several simple steps. Salad jars must be rinsed hot water with soda, then sterilize in the microwave, over steam or in the oven.

Tomato salad recipes

A housewife who has stocked up on canned winter salads can save significantly on vegetable side dishes. If you know how to prepare food, it will retain much more. useful substances and vitamins. Tomatoes go well with cabbage, beans, rice, and carrots in Korean. Other vegetables will work too. Tomatoes with rice are very tasty. The most interesting simple recipes no salads with tomatoes required large quantity additional ingredients.

Number of servings: 5 persons.
Calorie content of the dish: 22 kcal.
Cuisine: Russian.
Difficulty: medium.

They turn out very original and tasty winter preparations from green tomatoes. They remind you of summer - warm, juicy, bright. Making fermented or canning greens is one of the great ways preserve them, because many fruits do not have time to ripen before they begin to deteriorate. This savory salad can be easily prepared by anyone. A step-by-step recipe with photos will help with this.

Ingredients:

table vinegar 9% - 0.5 tbsp.;
green tomatoes – 3 kg;
sugar – 250 g;
onion – 1 kg;
salt – 80 g;
bell pepper – 1 kg;
vegetable oil – 1 tbsp.

Cooking method:

Wash all vegetables thoroughly. You can cut them arbitrarily, the main thing is not too small.
Place all the crushed products in a saucepan, sprinkle them with sugar, add oil, salt and vinegar, mix. Leave for a couple of hours to release the juice.
Next, boil the mixture, then simmer over low heat for about a quarter of an hour. Roll into jars.

With cucumbers

Time: 45 minutes.
Number of servings: 7 persons.
Calorie content of the dish: 29 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

Another great appetizer is a cucumber and tomato salad for the winter. This combination of canned vegetables is considered a classic, and for good reason – the dish even looks very appetizing. This is a unique option that tells you how to prepare a cucumber appetizer, but at the same time please tomato lovers. This step-by-step recipe suggests cooking the marinade separately.

Ingredients:

parsley - a small bunch;
cucumbers – 400 g;
sugar – 1 tbsp;
water – 3 l;
tomatoes – 200 g;
salt – 1 pinch;
bell pepper– 0.5 pcs.;
onion – 1 pc.

Cooking method:

First of all, rinse all vegetable components. Chop cucumbers into circles, peppers and onions into half rings, and tomatoes into slices.
Place all the vegetables in the bottom of a three-liter jar, laying them out in layers, lightly compacting them.
Salt the water, add sugar, and boil. Next add vinegar and stir. Pour this mixture over the vegetables.
Place the jar in a large saucepan, add water, boil for 7-10 minutes, and roll up.

Time: 1 hour.
Number of servings: 7 persons.
Calorie content of the dish: 38 kcal;
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: difficult.

Among all the marinades and salty snacks special place takes the winter Danube salad of tomatoes, peppers and carrots. The good thing about this canned appetizer is that it can not only be served before the cold weather, but also eaten immediately after cooking. However, if you remember how to prepare such a salad according to the recipe with the photo, the canned food can last up to two years.

Ingredients:

tomatoes – 1 kg;
cabbage – 0.5 kg;
salt – 3 tbsp;
vegetable oil – 1 tbsp.;
cucumbers – 0.5 kg;
onion – 0.5 kg;
garlic – 1 clove;
bell pepper – 0.5 kg;
carrots – 0.5 kg;
sugar – 0.5 tbsp;
spices - to taste;
vinegar 70% – 1 tbsp.

Cooking method:

Be sure to wash the vegetables. Finely chop the cabbage, grate the carrots on a Korean grater, cut the tomatoes with onions and peppers into slices, and cut the cucumbers into strips.
Place all ingredients in a saucepan, season with spices and salt. Add sugar, add vinegar and chopped garlic.
Place on the fire and stir after five minutes. Next, cook covered for another quarter of an hour.
Stir again and simmer the salad for another 10 minutes.
After this, cool, distribute into sterilized jars, and roll up.

Without sterilization

Cooking time: 1 hour.
Number of servings: 7 persons.
Calorie content of the dish: 21 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

There are more simple options preparations, for example, salad from without sterilization. It’s much easier to make a snack at home without cooking, and it will take less time. Any tomato will do - green, red, pink or yellow. The highlight of this recipe is the apples. For a salad, it is better to take sweet and sour varieties - they will turn out much tastier.

Ingredients:

vinegar – 2 tbsp;
green tomatoes – 1.5 kg;
salt – 2 tbsp;
apples – 0.5 kg;
sugar – 2 tbsp;
water – 1.5 l.

Cooking method:

Wash vegetables and fruits, cut into slices.
Next, place in a three-liter jar, alternating layers.
Boil water. Fill the jar with it, then leave it until the liquid cools to room temperature.
Next, pour the water into a saucepan, mix with sugar and salt. Boil the brine, pour in the vinegar, then pour it back into the jar and roll up.

Time: 1.5 hours.
Number of servings: 7 persons.
Calorie content of the dish: 21 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: easy.

The ideal recipe for all occasions - tomato salad for the winter. You'll lick your fingers. There are many variations of this snack. One of the most delicious is made from tomatoes with the addition of gelatin. They can be supplemented with a variety of ingredients, be it fruits, other vegetables or even berries. The main thing is to choose meatier tomatoes, although any varieties will do, even green or cherry ones.

Ingredients:

gelatin – 30 g;
sugar – 2 tbsp;
bell pepper – 1 kg;
salt – 1 tbsp;
water – 1 l;
onion – 0.5 kg;
spices, fresh herbs - to taste;
tomatoes – 2 kg.

Cooking method:

Cut the pepper into half rings, tomatoes into quarters, and onion into cubes. Mix vegetables, add chopped herbs.
Take liter jars, pour 2 tsp into each. gelatin. Spread the vegetable mixture.
Boil water, adding sugar and salt. Pour the prepared marinade into jars.
Next, add a spoonful of 9% vinegar.
Roll up and wrap (for example, with a blanket).

Snack

Time: 1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 64 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: easy.

The next tomato appetizer for the winter is prepared with the addition of bell peppers and carrots with onions, this is how it turns out vegetable stew in its own juice. This appetizer can be served as a side dish to any dish, for example, meat. If you don't want to spend half a day seaming, then use classic recipe with photo.

Ingredients:

carrots – 1 kg;
green and red tomatoes – 2 and 1 kg;
granulated sugar– 200 g;
red onion – 1 kg;
sweet pepper – 1 kg;
vegetable oil – 1 tbsp.;
salt – 2 tbsp.

Cooking method:

Chop everything: onion - into half rings, tomatoes - into slices, pepper - into strips. Simply grate the carrots.
Mix all the vegetables, add oil, salt and sugar.
Cook over moderate heat for about an hour. Stir occasionally.
At the end add a spoonful of vinegar.
Without allowing the snack to cool, place it in jars. Place bottom up, cover with a blanket.

With eggplants

Time: 1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 77 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: easy.

The next appetizer will also not leave anyone indifferent, especially those who like something spicy. This is an eggplant and tomato salad for the winter. In addition, those who carefully monitor the number of calories in a dish will not have to worry. The eggplant salad is not at all greasy and very light. It goes great with meat or fish dishes.

Ingredients:

vegetable oil – 1.5 tbsp;
eggplants – 2 kg;
vinegar 70% - 1 tsp;
tomatoes – 1.5 kg;
garlic – 3-4 cloves;
dill – 1 bunch;
onion – 1 kg;
salt – 2 tbsp.

Cooking method:

Cut out the stem of the pepper and remove the seeds. Peel the onion and garlic. Remove the peel from the eggplants. Finely chop all these vegetables.
Blanch the tomatoes in boiling water for a couple of minutes, then place immediately in cold water. Next, remove the skin and cut into slices.
Take a wide saucepan and place vegetables in layers, starting with tomatoes.
Without stirring, pour in the oil.
Bring to a boil, then turn the heat to moderate and simmer the dish for 40 minutes.
Season with vinegar and cook for another 10 minutes.
Distribute the hot salad into sterilized jars.

With pepper

Time: 2 hours.
Number of servings: 10 persons
Calorie content of the dish: 53 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

Winter preparations made from tomatoes and peppers are original and very juicy. They have another name - Bulgarian salads. The basic principle of their preparation is correct selection proportions of all products. The number of tomatoes and peppers should be equal. Bay leaf, cilantro, parsley, garlic, horseradish, dill - all this is suitable to diversify such a sweet salad for the winter.

Ingredients:

vinegar – 120 g;
tomatoes and bell peppers – 4 kg each;
garlic – 4 cloves;
rock salt – 80 g;
parsley - 3 sprigs;
water – 1.5 l;
vegetable oil – 350 ml;
sugar – 360 g.

Cooking method:

Dry the clean vegetables. Cut the peppers in half.
Place a saucepan with water on the fire, add sugar and salt according to the recipe.
Boil, season with bay leaf, add tomatoes and peppers, stir.
Simmer the mixture for 8-10 minutes, then add oil and vinegar, add chopped garlic.
Keep on low heat for another 3 minutes.
When finished, throw in the sprigs of greenery.
Pour the mixture into sterilized jars and seal them with lids.

With bow

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 77 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: easy.

Pronounced aroma, piquant taste, rich, balanced fruit drink - all this is about a tomato and onion salad for the winter. In addition to these vegetables, you can use any other vegetables for snacks, for example, garlic, cabbage, cucumbers or zucchini. The marinade is cooked separately. The technology for preparing it is very simple: the ingredients are mixed in jars, poured with marinade - the appetizer is ready.

Ingredients:

sugar – 2 tbsp;
bay leaf– 2 pcs.;
tomatoes – 8 pcs.;
parsley – 1 bunch;
hot pepper - half;
garlic – 4 cloves;
vinegar 9% - 1 tbsp;
salt – 1 tbsp;
onions – 8 pcs.;
water – 1 l;
refined oil– 1 tbsp.

Cooking method:

Cut clean vegetables into slices. Distribute them in layers into liter jars.
Place the greens last.
Season boiling water with sugar, salt and vinegar and cook for another minute.
Without allowing the marinade to cool, pour into jars, filling them to the top.
Boil the containers in a large saucepan for about 10 minutes to sterilize. Seal with lids.

With zucchini

Time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 77 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: easy.

If you like not very spicy tomato salads for the winter, try a zucchini appetizer. She has many different options. One of them involves adding tomatoes to the zucchini. Since these vegetables are soft, the snack is light and tender in consistency. Salad from zucchini and tomatoes for the winter is also rolled into jars after sterilization. This way the workpiece will definitely be preserved until the cold weather.

Ingredients:

peppercorns – 20 pcs.;
onions – 6 pcs.;
bay leaf – 6 pcs.;
tomatoes – 2.5 kg;
vinegar – 6 tbsp;
garlic – 6 cloves;
mustard seeds – 6 pcs.;
bell pepper – 5 pcs.;
water – 3 l;
zucchini – 1.2 kg;
greens – 200 g.

Cooking method:

Wash food thoroughly. Remove the seeds from the pepper and remove the skin from the zucchini if it is too rough. Roughly chop the vegetables, but not too finely.
Arrange ingredients in jars in a loose order. Place greens on the bottom and top.
Boil water, salt, add sugar, add seasonings. Simmer for another minute, pour in vinegar. Pour the prepared marinade into the jars and sterilize them in a large saucepan over low heat.
Roll up with a key, leave to cool, placing the bottom up.

Canning tomatoes is a process that requires compliance with several rules. Before you make a snack, remember the basic secrets:

Tomato salad for the winter

August and September – best time for canning tomatoes. There are many recipes for marinating, salting and cooking methods from them. tomato juice, salads for the winter. Canned red fruits in any form are ideal for side dishes and meat. Tomato salad for the winter in jars is made with different vegetables, spices and even gelatin. Try cooking delicious recipes canning assorted vegetables with tomatoes, given below.

How to choose the right tomatoes for harvesting for the winter

To canned tomatoes turned out delicious, it is necessary to use high-quality fruits for preparing the preparations. When choosing them, give preference to red tomatoes, and it is better not to use yellow and pink ones for winter preparations. 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 making juice. And for pickling, pickling, and wrapping salads, it is best to take elastic fruits that do not have damage to the skin. Let's look at some tips for preparing jars and canning mixed vegetables with tomatoes.

How to prepare jars

Canned tomatoes in any form will last all winter and will not spoil if the jars are properly prepared before placing vegetables in them. For this they use different ways. The initial stage of preparing jars for any sterilization method is to wash them in running water using soda. For canning, you need to take glass containers without damage or chips on the neck.

Although jars can be sterilized in the microwave, oven, steamer, 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, neck down.
Boil a 1-liter glass container for 10 minutes, a 3-liter glass container for 15 minutes.

The most delicious “golden” recipes with photos

In winter at lunchtime or festive table a tasty addition to any side dish can be canned salads containing tomatoes, cherry tomatoes, cucumbers, bell peppers, beets, beans, rice, apples, carrots, squash, onions, parsley. Blanks homemade more nutritious and healthy than store-bought products of this kind. Assorted winter dishes with tomatoes and other vegetables such as lecho, “Ogonyok” with fried eggplants, Georgian adjika, and Korean salads are easy to make, so anyone can prepare them. Explore the recipes below.

Quick Danube salad of green tomatoes and onions is delicious

At the end of September, tomatoes of varying ripeness are harvested from the fields. At this time, green tomatoes are often sold in markets. Although these are unripe fruits, they are great for making surprisingly tasty, savory snacks. It's about about the Danube salad. Ready dish with green tomatoes has a sharp and original taste, so many housewives strive to prepare it autumn days for use in winter.

Ingredients:

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

Cooking instructions:

Cut green tomatoes into small slices.
Cut the onion into a half ring shape, grate the carrots coarsely.
Mix vegetables in a bowl. Add salt. Leave for up to 4 hours.
IN raw vegetables pour vinegar, oil, spices, sugar. Place the pan with all the ingredients on the fire.
Cook the vegetable mixture for an hour, stirring occasionally with a spoon.
Fill the jars and roll them up.

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

Peppers, onions and tomatoes are a wonderful combination of flavors, so there are many recipes for fresh and canned salads with these ingredients. Preparations made from these vegetables have a bright, rich taste; many housewives always prepare them for the winter. A canned red salad with tomatoes and 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;
200.0 g onions;
50 g sugar;
1/2 cup oil (vegetable);
100.0 g peeled garlic;
40 g coarse salt.

Preparation:

Wash tomatoes, peppers. Peel the onion and garlic. Remove the seeds and stem from the red pepper.
Cut the tomatoes into circles, peppers into rings, onions into half rings, garlic into slices.
Combine prepared vegetables. Mix. Let it cook.
After the juice has released in the vegetable mixture, continue to cook it for 15 minutes.
Place the salad in previously sterilized jars and 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 a sufficient amount in the summer. delicious salads. For an inexpensive vegetable platter you will only need carrots, onions, tomatoes, and bell peppers. Find out how to make a canned salad based on tomatoes in the recipe below.

Ingredients:

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

Preparation:

We wash the vegetables. Peel onions, carrots, peppers.
Carrots into three large pieces, cut the onion into half rings, cut the pepper into pieces 2 cm wide.
We remove the ends of the cucumbers, and cut the fruits lengthwise into 2 parts, then into pieces of cm.
Cut the tomatoes into pieces 1.5 cm wide.
Place all the chopped vegetables in a bowl, add salt, sugar and butter.
Let the ingredients cook and stir constantly.
When the mixture boils, cook the vegetables with the lid closed for another 10 minutes.
Pour vinegar into the vegetable mixture and cook for 5 minutes.

Layered brown tomato salad with cucumbers and onions

Do you want to be able to treat your family on cold, snowy days? canned salad tastefully fresh tomatoes? Try making a preparation with tomatoes according to the proven recipe, which is described below. The sharp, original, piquant taste of vegetables makes this winter red tomato salad in jars an excellent appetizer and addition to various side dishes.

Ingredients:

Tomatoes, herbs, onions, garlic - in any quantity, as much as will fit in 2-liter jars.

For the marinade:

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

Preparation:

Wash the tomatoes.
Peel and wash the onion and garlic.
Cut the tomatoes into circles.
Cut the onion thinly into half rings, garlic into slices.
Wash the greens and chop finely.
Place in layers in a jar: tomatoes, onions, herbs.
Place the last layer of sliced garlic.
Combine the ingredients for the marinade, except oil, and boil.
Pour the resulting liquid over the vegetables and add 1 tbsp to the jars. l. oils
Jar of vegetables covered in marinade, 10 min. sterilize.

Spicy adjika salad with chili pepper

Meat dishes go well with spicy salads with tomatoes and hot peppers. For example, preparing adjika will take a little time, but by setting aside a few hours for canning, you will get a salad with a piquant, spicy, finger-licking taste. However, this dish is not recommended for small children and people with gastrointestinal diseases. The recipe below will help you make this delicious preserve.

Ingredients:

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

Preparation:

Wash the vegetables.
Peel the carrots and grate coarsely.
Cut the tomatoes into small pieces.
Chop the peeled garlic.
Mix all ingredients, except vinegar and garlic, in a bowl, set to cook for 1 hour, stirring occasionally, over low heat.
Add vinegar and garlic to vegetables. Cook for about 5 minutes.
Distribute adjika into jars and seal.

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 spicy and original taste. A jar of salad with beans can help out the housewife in emergency situations when there is no way to prepare food. Try making this preparation according to the recipe below, and your family will enjoy its amazing taste in winter.

Ingredients:

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

Preparation:

Sort through, rinse the beans and soak in water overnight. In the morning, rinse again and put the beans to cook.
Chop the washed cabbage thinly.
Peel the pepper and chop it just as finely.
Wash the zucchini, trim the peel and cut into circles.
Scald the tomatoes with boiling water, remove the skin. Grind the pulp with a blender.
Cut the peeled onion into half rings.
For the marinade, mix oil, sugar, salt, vinegar, spices.
Pour the resulting liquid into the pan and transfer all the vegetables into it, except the beans. Cook for 1 hour.
TO stewed vegetables add the beans and cook the dish for another 30 minutes.
Divide the mixture into prepared jars and seal.

Video recipe: Cobra salad with eggplant

Women try to make more delicious preserves for the winter for their family. Tomato salads are favorite snacks and additions to meat dishes and side dishes in many families. Goes great in canned food assorted vegetables the tastes of tomatoes and eggplants, so there are many salad recipes with these ingredients. How to make one of them, watch this video master class: