Home preservation using tomatoes for the winter. Tomato salad with onions for the winter - a step by step recipe with photos and videos

It is rare that a housewife does not make harvesting of tomatoes for the winter, but in this responsible business it is not enough to have high-quality seasonal tomatoes, you also need to stock up good recipes canned tomatoes so that the proportions of the marinade are correct, and there are no disappointments in the form of exploded cans on the shelves. Therefore, it is very important to make preparations for the winter from tomatoes according to proven golden recipes.

I suggest you, dear friends, in this article about preparations for the winter from tomatoes, share your proven recipes for preparations. After all, preparations for the winter from tomatoes are made by every hostess, and successful recipes found in every cookbook.

And I, in turn, bring to your attention ideas for tomato preparations, which I have been collecting for more than one year, and most of them I have already tried.

Most of the recipes are from my mother's and grandmother's notebook, there are also recipes from my co-workers and friends.

Pickled tomatoes for the winter "lick your fingers"

Looking for a delicious recipe for pickled tomatoes for the winter? Pay attention to the recipe for pickled tomatoes for the winter “you will lick your fingers” without sterilization, with triple filling. Recipe with photo.

Salted tomatoes for the winter in jars according to my grandmother's recipe

Friends, I want to tell you about the recipe for salted tomatoes in jars for the winter, which my grandmother has been using for more than 50 years. I tried a variety of salted tomatoes for the winter in a cold way: from the market, from the supermarket, visiting other hostesses, but grandmother's salted tomatoes are under nylon cover for the winter remain for me the standard of quality. Grandma's recipe for delicious pickled tomatoes for the winter is to use a certain set of spices and roots, as well as the ideal ratio of salt and water. See step-by-step recipe with photos.

Korean-style tomatoes for the winter

My recipe delicious tomato in Korean for the winter, I hope you appreciate it. All my family members really liked Korean-style tomatoes for the winter in jars: a little spicy, spicy, with a spicy taste of spices and crispy carrots. See how to cook.

Satsebeli sauce for the winter

With all my heart I recommend you to prepare satsebeli sauce for the winter. The sauce came out exactly the way I wanted - moderately spicy, but bright enough, with character. I will not claim that this is the recipe classic sauce satsebeli for the winter, but still its taste, as for me, is very close to the traditional one. Recipe with photo.

Homemade tomato juice for the winter with bell pepper

You need delicious preparations for the winter from a tomato? In the season when there are a lot of ripe and juicy tomatoes, I make sure to prepare tomato juice for the winter at home. And to make such homemade tomato juice brighter in taste, I often add to tomatoes bell pepper and a little stingy. This option is much more interesting than the classic one and is great for meat dishes(kebabs, steaks), pizza, etc. See the recipe.

Pickled tomatoes "Classic" (without sterilization)

The recipe for pickled "Classic" tomatoes without sterilization, you can see.

Pickled tomatoes with celery for the winter

I want to suggest that you close the tomatoes with celery for the winter. Yes, yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only one celery. It has a very bright and rich taste, so you can be sure that your preparation will come out excellent and very interesting. See how to cook.

Tomato slices for the winter with onions

How to cook sliced ​​​​tomatoes for the winter with onions, I wrote.

Sweet pickled tomatoes for the winter (triple filling)

I want to suggest you cook sweet pickled tomatoes for the winter. They really turn out sweet, or rather, sweet-spicy, very interesting in taste. And the company of tomatoes is, in addition to numerous spices, bell pepper: there is not much of it, but it contributes to the overall taste of the workpiece. The recipe itself is completely simple and relatively quick, and the result, believe me, is simply excellent! See recipe with photo.

Salted tomatoes for the winter

A proven recipe for salted tomatoes for the winter can be viewed.

Canned Tomatoes with Citric Acid

The recipe for preserving tomatoes with citric acid, you can see.

Homemade ketchup for the winter "Tomato"

How to cook homemade ketchup for the winter "Tomato", I wrote.

Tomatoes in tomato juice for the winter

You can see how to cook tomatoes in tomato juice for the winter.

Tomato slices for the winter with parsley

How to cook sliced ​​​​tomatoes for the winter with parsley, I wrote.

Canned cherry tomatoes with grapes (no vinegar)

The recipe for canned cherry tomatoes with grapes, you can view.

Adjika with horseradish for the winter "Special"

How to cook a special adjika with horseradish for the winter, I wrote.

Delicious tomato adjika

The recipe for adjika from tomato, you can see

Canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid

How to cook canned cherry tomatoes with grapes and bell peppers for the winter, with citric acid, you can see.

Homemade ketchup for the winter

How to cook delicious, fragrant, and thick homemade ketchup for the winter, I wrote.

Tomatoes in their own juice for the winter: the easiest recipe!

How to cook tomatoes own juice for the winter, you can see.

Spicy tomatoes in their own juiceWith horseradish

It is unlikely that I will surprise you with just tomatoes in their own juice - this recipe is well-known and far from new. But if we are talking about tomatoes in their own juice for the winter with horseradish, garlic and bell pepper, then I am sure you will be interested. This is how I closed the tomatoes last year for testing and was very pleased with the result. See recipe with photo.

Marinated tomato wedges in portuguese

These tomatoes, marinated in Portuguese-style slices, turn out just wonderful: moderately spicy, moderately salty, very appetizing and beautiful. Another plus of this recipe is that it is a pleasure to cook it: everything is very simple and fast. Recipe with photo see.

Delicious salad with beans for the winter from tomatoes

How to cook a salad with beans for the winter from tomatoes, you can see.

Adjika sweet and sour with apples

How to cook sweet and sour adjika with apples, I wrote.

If you have your own personal plot, then you are probably familiar with the rich harvest of tomatoes. Every summer resident sooner or later faces the question of where to put all the collected tomatoes ?! What remains after summer salads and tastings at fresh, you can use it for delicious winter preparations. Salted tomatoes, salads and marinades from them are always in great demand on the table. Especially during a period of acute shortage of vitamins and the sun.

To stand as long as possible and turn out very tasty, you need to follow the recipes with the prescribed proportions and combinations. There are several secrets to the successful preservation of these vegetables. Right now we will prepare delicious tomato salads for the winter and reveal the most necessary steps for their preparation.

1. Tomato salad with bell pepper for the winter - You will lick your fingers

A very tasty and easy-to-prepare preparation for the winter of tomatoes and sweet peppers will be a great addition to winter meals. Such a sunny jar will cheer you up and charge you with summer energy even on the gloomiest day.

Ingredients:

• one and a half kilograms of elastic tomatoes;
• 1 head of onion;
• 1 sweet pepper;
• 50 ml vegetable oil;
• 1 small bunch of dill;
• 2 tablespoons granulated sugar;
• 1 full tablespoon of coarse salt;
• 20 grams of nine percent vinegar.

All ingredients are available, especially during the harvest season.

Cooking steps:

Let's start, as expected, with washing vegetables and peeling them. In a tomato, you need to carefully cut the crust from the tail. Peel the inside of the peppers. Clean the onion from the husk.

1. Cut the tomatoes into neat slices. If your fruits are small, you can cut them into 4-6 pieces. Larger tomatoes can be cut more generously. The main thing is that the slices are neat, beautiful and would easily fit in the mouth.

2. Cut the onion into half rings or into a quarter of a circle. It is better to use a red sweet variety for this.

4. Pepper pulp also cut into neat pieces or strips.

5. Chop the dill as much as possible with a knife.

6. In non-metallic, enameled or plastic utensils Put all the vegetables and season with the remaining ingredients. Mix everything thoroughly with two spatulas. Cover with a lid or a flat dish and leave directly on the table for 1 hour to infuse.

While the tomatoes are saturated with pickling juice, prepare jars for laying out the salad. They need to be washed with a solution of soda and sterilized in the oven (microwave or steamed). Covers for them must be boiled for 10-15 minutes over medium heat.

7. Now the vegetables have released fragrant juice and have changed a little in appearance. First, the vegetables need to be evenly distributed over the jars, and then pour the brine equally. Cover with lids.

8. Put all the cans in the pan and pour water so that its level reaches the “shoulders” of the cans. Set on the stove and boil for 20 minutes from the moment of boiling. Remove the jars from the pan and roll up immediately. Be careful, the jars are very hot.

9. Gently move the jars out of the pan onto a flat surface, upside down. At night they need to be wrapped in a warm blanket. And in the morning they can already be put away for storage.

What I love about this recipe is the speed of preparation and its rich taste. There is no need to deal with hot brine, multiple boiling and boiling. Everything is very simple and incredibly tasty.

Good preparations!

2. Salad for the winter without cooking "Spark", with horseradish and tomatoes

We will prepare the famous and beloved Spark, or, simply, the "Bad Snack" right now. It also does not need to be cooked, which is why it will retain more vitamins, taste and crunch. How tasty is it to eat such an appetizer with black bread, or use it as a pasta sauce ?! Salivating at the mere mention. Try to cook such a blank with us.

Ingredients:

• 3 kilograms of tomatoes (you can use any);
• a glass of peeled garlic;
• 1 pod of hot pepper;
• 1 horseradish root;
• a full glass of granulated sugar;
• 3 full tablespoons of coarse salt;
• a glass of 9% vinegar.

Cooking steps:

This appetizer can only be described as "it doesn't get any easier." Cooking method without boiling, all ingredients are ground in one way, everything is mixed and sterilized right in the jars. In addition, despite the simplicity of cooking, the Light turns out to be a real meal! Try it yourself!

1. Pass all products through a meat grinder. Put all other ingredients into a bowl with the mass and mix vigorously.

To make the mass as thick as possible, first cut the tomatoes into pieces and let stand for a couple of hours. During this time, they will release excess moisture. Such pieces need to be twisted through a meat grinder. Thus, the tomato mass will not be too liquid.

2. Cover with a lid and leave for 4-5 hours right in the kitchen.

3. Then you need to pour the horseradish into pre-prepared jars. Since this dish does not undergo preliminary heat treatment, before entering the container, the jars must be thoroughly washed and sterilized. Cover with lids.

4. Sterilize jars with salad in a bulk heat-resistant dish for about half an hour after boiling. Taking the cans out of the water, immediately roll them up, carefully transfer them to flat surface by turning over the lids. After 8 hours, you can transfer them to a permanent storage location.

If you are preparing a dish not for the winter, or if you have some salad left that was not included in the jars, then you can eat it immediately after insisting. Boiling in a container, in this case, is not necessary. Just chill and enjoy your favorite snack!

Enjoy your meal!

3. Vegetable salad with tomatoes for the winter

I propose to prepare a very tasty salad for the winter of zucchini, tomatoes and sweet peppers. Such a treat flies off the table in a matter of minutes. It is very easy to prepare, the approximate time of employment is no more than an hour.

Ingredients:

• one and a half kilograms of zucchini, sweet pepper and tomato;
• half a glass of sugar;
• 1 head of garlic;
• a tablespoon of salt (you can with a slide - to taste);
• a tablespoon of vinegar;
• a tablespoon of sunflower oil.

Cooking steps:

Zucchini needs to be peeled and seeds removed, especially if they are middle-aged. Peel the pepper from the tail and entrails. Cut off the stem from the tomato.

1. Cut the zucchini into small pieces.

2. Do the same with tomatoes.

3. The juicy walls of the pepper also need to be cut into small cubes.

4. Place tomato slices in a large saucepan, add granulated sugar, salt and turn on the fire. After boiling, boil them for 10 minutes. During this time, they will release a lot of juice.

5. Then you need to add pepper and zucchini to the cooking. As soon as the contents boil, you need to boil it for another half hour. After that, pour in the oil and continue in the same spirit for another 10 minutes. Now it's the garlic's turn. It must be rubbed through the press. After garlic, you need to cook the salad for 5 minutes. The final step will be vinegar. Add it 2 minutes before turning off the fire. Immediately cover with a lid for the remaining couple of minutes of cooking so that it does not evaporate.

6. While the salad is still hot, you need to start bottling the jars. Pour the mass to the very neck and close the lids, very tightly. Then, turn the hot jars over immediately and cover with a warm cloth.

A delicious salad for the winter is ready. Such a salad can be prepared for immediate consumption, not for the winter. You don't need to add vinegar for this. It is enough to cool it and start tasting.

Let your banks stand for as long as you need!

4. The secrets of ideal preparations for the winter from tomatoes

In order for your culinary creations to be stored longer and to be very tasty, you need to follow a few rules. All of them are simple, but their observance guarantees an ideal result. I learned about them, as they say, by word of mouth - from my mother, grandmother, neighbor, and so on. The main thing is that they all really work. Now I will introduce you to some rules on the way to a long-term and delicious snack from tomato.

1. If you plan to prepare a salad with whole or coarsely chopped tomatoes, then it is better to choose slightly unripe, elastic fruits for this. They keep their shape better and do not deteriorate for a long time. If you finely chop vegetables, for example, making horseradish, the tomatoes may be overripe. The main thing is that there are no signs of damage and rot on them.

2. For any kind of blanks, including tomato salads, it is better to use coarse salt. Any other salt, with additives and small, can provoke quick spoilage and explosion of cans.

3. Experienced hostesses know that if you add a few mustard seeds to preservation, then the shelf life increases. The same effect can be achieved by adding a tablespoon of vodka to a three-liter jar.

4. Very milestone any kind of blanks is a mandatory sterilization of jars. This is especially necessary when the product is poured into cans without pre-cooking. There are some process jars with steam, over a saucepan or in a double boiler. It is very convenient to do this in the oven or microwave. Lids for seaming also need to be boiled or simply poured over with boiling water.

5. And the most important moment in any culinary movement is a great desire and love for your work. Putting a piece of your soul into each jar along with bright pieces of summer, you will get an excellent result!

I wish you success!

5. Video - Assorted salad of cucumbers and tomatoes for the winter

With a pre-prepared salad of this type, you can please any guests. This dish is ideal as an appetizer for alcohol and as a side dish for any main course.

Preparing the components:

• 3 kg fresh tomatoes,
• half a kilo of medium pepper,
• kilo of onion,
• 1 kg carrots
• half garlic,
• bay leaf,
• peppercorns,
• table salt, with the calculation of tsp. for 700,
• sugar, 3 teaspoons per 700 g,
• sunflower oil 400 ml
• 70% acetic acid, take with the expectation of half a small spoon per 700 g.

Divide the tomatoes into small portions, chop the pepper into large straws, cut the carrots “finely” into circles. Place all ingredients in a bowl. We cut the onion in the usual way, in half, then into slices. Onions before slicing, you can pour over boiling water to get rid of the bitterness.

Pour sugar, salt into the pan with the ingredients (fewer spices are acceptable so that the salad with cherry tomatoes or others is less salty), 3 bay leaves with a pinch of peppercorns. Pour sunflower oil into vegetables (approximately a drinking mug). Mix all the ingredients with a large spoon or spatula. We put on fire until boiling, then reduce the heat slightly and leave to boil for half an hour, stirring occasionally, not allowing to burn.

After 30 minutes, add two large spoons of acetic acid and cook for another 5 minutes. Steam the jars over the steam and spread the pickles. The recipe is designed for a volume of 6 liters.

How delicious to prepare green tomatoes for the winter?

Many recipes are prepared without the use of vinegar, so if you have stomach problems, then this type of cooking is the ideal solution. Recipes for the winter use both green and red tomatoes, and as you know, a tomato is a storehouse of useful vitamins that help digestion. Pickled and salted tomato helps to activate the intestinal microflora and is an excellent assistant in metabolism and anemia.

Salt Ingredients:

• 1.5 kg green tomatoes,
• 0.5 grams of red tomatoes,
• 0.5 grams of pepper,
• 0.5 grams of onion,
• 0.5 grams of carrots,
• Salt,
• Sugar,
• 250 grams of olive oil.

We cut all the components in “semicircles”. We wash the prepared fruits thoroughly and rub coarsely on a grater. Stir with a wooden spatula and bring to a boil. After the pickles are completely boiled, let them boil for an additional hour. Pour a tablespoon of salt and a spoonful of sugar, stir and let boil again, then try to see if there are enough spices. Pour in the extra virgin olive oil and let it simmer for 15 minutes. The resulting pickle for the winter, lay out on the prepared container. It turns out 2.5 liters of winter salad. It is better to choose strong tomatoes, not overripe so that they do not boil to the end. Recipes for such a dish look aesthetically pleasing, and are allowed to be served with main courses.

Harvesting for the winter from green tomatoes

When salting, it is better to choose strong varieties, for example, a variety - cream. Pickling for the winter from this variety is perfect.
Required products for the recipe:

• 3 kg green tomato,
• 1 kg carrots
• 1 kg of onion
• 1 kg of bell pepper,
• 100 ml 9% vinegar,
• sugar, 5 large spoons,
• salt, large 4 tablespoons,
• 300 ml. oils.

For cutting components, a large aluminum basin is used. Grind the tomatoes into rings or slices. Add the onion prepared with rings. Add grated carrots, thoroughly washed and peeled before that. We mix. Add chopped peppers. Pour sugar and 4 large tablespoons of salt into the vegetables, and mix. Pour all the fruits with cooked oil and vinegar essence 100 gr.

After good mixing, leave the salad to infuse for 2 hours. After that, put on the stove to languish for an hour. We reduce the flame. We steam the prepared container and from the still boiling pan, lay out the contents. Cherry tomato salad keeps well.

Light winter delicacy of cherry tomato

Select fruits that are ripe but firm.

What products will be required:

• Cherry 5-6 kg, per jar 800 grams;
• 2 tbsp. l. salt;
• 4 tbsp. l. Sahara.

We peel the tomatoes with a knife, before that one by one, dipping the fruits in boiling water, thus it is easier to peel and the peel quickly lags behind. We scroll the tomatoes in a meat grinder, add salt, sugar, counting spices per liter of pickles. We boil the scrolled mass. We fill sterilized jars with tomatoes, pour boiling water for 10 minutes and cover with sterilized lids. After steaming hot water pour and pour boiled tomato liquid, roll up, turn over and let cool completely. It is allowed to store winter delicacies at home. Advice, before preservation, rinse the fruits with hot, running water and rub with a brush.

Salad prepared for the winter from tomatoes and cucumbers

Pickle according to the recipe comes out in the form of a delicacy, like caviar. Cooking does not require sterilization.
There are others no less delicious recipes:

• 2 kg of tomatoes, 0.5 kg of cucumbers,
• 0.5 kg beam,
• 0.5 kg carrots,
• 1.5 kg of sweet pepper,
• Bay leaf,
• 5 peppercorns,
• 1 faceted glass of oil,
• 1 st. Sahara,
• 2 tbsp. l. salt,
• 9% vinegar - half a glass.

Peeled tomatoes, peppers, cucumbers, half a kilo of onions, chopped in circles, carrots in strips. We mix everything thoroughly. Add the ingredients to the container: salt, sugar according to the recipe, pepper, vinegar, bay leaf and oil.

Let's brew for an hour. After that, put the pan on the fire and cook for 10 minutes after boiling. Turn off and put in sterilized jars over steam. We twist with sterilized lids and put upside down. Cover and let cool completely.

Tip: "Recipes for this type of salad allow you to use cooked vegetables in soup, pilaf and as a side dish for the main course, as well as a snack on the table."

Preparing a winter salad of cherry tomatoes and grapes

In order to prepare tomatoes for the winter, counting on 3 liters of pickles, you will need:

• 500 grams of any homemade grapes,
• 1 medium pepper
• a bunch of dill greens,
• a couple of pieces of cherry and currant leaves,
• hell leaf.

For marinade per liter:

• 2 spoons of salt
• 2 spoons of sugar
• 1 teaspoon citric acid.

It is necessary to wash the tomatoes and grapes. Each berry is separated from the bunch. On the bottom of the sterilized dish is placed: currant, cherry, horseradish leaves and dill sprigs. For aesthetics, we lay the salad with cherry tomatoes in layers, alternating with grapes.

Pour the contents of the jar with boiling water. After 7 minutes, drain the water into a saucepan and boil with the addition of salt and sugar, when boiling, add a teaspoon of citric acid. Boil and pour into sterilized jars and close with a tight lid. Cherry salad with grapes for the winter is ready. There are other equally interesting recipes.

Tip: Use spices to increase shelf life. Advice, for harvesting it is better to choose unripe fruits, use currant leaves, which will help to achieve the desired consistency.

A quick recipe for cooking tomatoes with cucumbers for the winter

When cooking this recipe follow the rules:

1. Do not use aluminum cookware for boiling.
2. The ingredients are cut to the same thickness.
3. Storage 4-6 degrees.

Products needed to prepare the recipe:

• Half kg. cucumbers,
• 250 gr. tomatoes,
• 150 gr. carrots,
• 2 peppers
• half a glass of vegetable oil,
• ground black pepper,
• 50 gr. salt.

We peel cucumbers, carrots. Pour boiling water over the tomatoes and remove the skin. We clean the pepper from seeds. Three carrots, cucumbers on a coarse grater, and cut onions and peppers into cubes. We skip the tomatoes through a meat grinder. In a small amount of oil, lightly fry the onions and carrots. Mix and add spices. Put on fire and simmer for 30 minutes. Pour into sterilized jars. Turn over, after cooling, place in a place without direct sunlight.

Tomatoes with onions for the winter

Other recipes are more complex, but this one is easy. You will need as many vegetables as you want to prepare for the winter in cans. Sterilization is not required, fill the jars with boiling water and leave for the preparation of the recipe.

• tomatoes,
• garlic,
• peppercorns,
• 3 teaspoons of salt
• 3 art. l. Sahara,
• 2 tbsp. l. vinegar 9%.

Cut tomatoes and onions into circles. We pour out the water from the jar, put a couple of peppercorns, a couple of cloves of garlic, two bay leaves on the bottom, if you like, you can put a clove. When laying, we begin to alternate, a layer of tomato, a layer of onion. Pour boiling water, wait for complete cooling, drain and again, pour boiling water, drain after cooling. After these procedures, pour the marinade.

Preparation of marinade for 1 liter of water:

We fall asleep in water and boil: 3 teaspoons of salt and 3 tbsp. Sahara. After boiling, remove from heat and pour 2 tbsp. vinegar. Pour salads with prepared marinade and close, wrap and leave to cool. We put in cool places.

Delicious preparation for the winter of tomatoes and cucumbers

The recipe is for 500 ml. bank.

For the recipe you will need:

• 350 gr. tomatoes,
• 250 gr. cucumbers,
• 1 head of onion
• 1 st. l. salt.
• 3 art. l. Sahara,
• 40 ml. 9% vinegar,
• a handful of peppercorns, a couple of peas of allspice,
• Bay leaf.

Slice tomatoes, cucumbers and onions. In sterilized jars at the bottom, put peppers and vegetables in layers. Pour marinade: salt, sugar and vinegar indicated in the recipe. Pour jars with salad, cover with sterilized lids on top and put in a saucepan covered with a thick cloth with water, let it boil. From the moment of boiling, let it boil for 20 minutes. Banks are rolled up and turned over. Let's cool down. The recipe for the winter is ready. Salad goes well with any side dishes. What other recipes exist?

Green tomatoes with cabbage for the winter

Necessary:

• kilogram of tomatoes
• kilogram of cabbage
• 2 onion heads
• 2 peppers
• 100 gr. granulated sugar,
• 30 gr. salt,
• 300 ml. 9% vinegar,
• 5 peas of black and allspice.

Shred the cabbage and cut the tomatoes into slices. Finely chop the onion, pepper strips. Mix and add salt according to the recipe. We shift to enamel pan and put oppression on top. Make sure that the pressure is the right size and the vegetables do not float. We leave to brew for a day.

After settling, drain the juice that stood out overnight. Season the marinade with prepared spices, add vinegar and sugar. We put the marinade on the stove and after boiling, let it boil for 10 minutes. We lay it out in jars and let it be sterilized in a pot of boiling water at the rate of half liter jar- 10 minutes, liter - 20 minutes. Pickles according to the recipe can be eaten both immediately and in winter!

Tomatoes with cucumbers and peppers for the winter

Looking through the recipes, we recommend that you pay attention to this one.
The main advice when preparing this marinade is the choice of container, since the larger the container chosen, the longer and longer the fermentation process takes place. In no case should dishes oxidize, as all harmful substances will pass into the products.

• 1 onion
• 1 pepper.
• 2 cucumbers
• 1 tomato
• 3 peppercorns and cloves,
• sugar,
• vegetable oil,
• vinegar 9%.

We hold the container and lids for it over the steam. We dry. On the bottom of the prepared container, lay out the onion, cut into rings, then a layer of cucumbers - in circles, pepper prepared in strips, tomato, divided into several parts. At the request of the hostess and if there is room left in the rolled up dish, you can add a layer of young zucchini.

On top of all the ingredients, put the pepper specified in the recipe, tsp. sugar and salt. Pour boiling water over the pickle and put it in a cauldron of boiling water for sterilization for 10 minutes. We take out the jars, put in each 1 tsp. vinegar and oil. Can be screwed on with simple lids. Turn over, after cooling, transfer to a place where it is cool. It is permissible to prepare marinades in two different ways: when pouring boiling water, pickles are prepared quickly for three days, and when pouring chilled brine up to 4 weeks.

All recipes for cooking tomatoes are delicious and affordable, you just need to choose the best one for yourself.

The most beloved and commonly used vegetables are, without a doubt, cucumbers and tomatoes. They are on sale now all year round, and we can delight ourselves with delicious salads using them whenever we want.

But, of course, with juicy, saturated with the summer sun and warmth, vegetables - winter fruits cannot be compared. And so every summer, many housewives, as well as men who like to stand at the stove and cook something tasty, prepare delicious salads in jars.

And even the expression that sounds like a slogan has become very popular - “Roll up the summer in a jar!” It sounds very convincing, and encourages not only to listen to what has been said, but also to wash jars and prepare in them what is grown in the garden or bought on the market.

Here we are trying to roll up. After all, what could be better than self-prepared homemade preparations, made with love, and most importantly with your own hands. In a word "Hand made"!

Tomato blanks are perhaps the simplest and most beloved of all blanks. They are not as capricious in storage as, say, eggplants, they do not need to be fried, steamed and stewed while standing at a hot stove. There is practically no fuss with them. Cooking according to any of today's proposed recipes will be easy and simple. I’m not just saying this: I cooked them for three whole days, and they are all blanks through my hands.

I would like to say that tomatoes go well with any other vegetables - first of all, cucumbers, bell peppers and onions. Such a classic combination of ingredients. Blanks with them are bright, colorful, pleasing to the eye and uplifting. Having opened a jar of such yummy, put it on a plate and pour it over with vegetable oil, you can decorate any, even the simplest dinner, with such a dish.

You can also prepare salads with the addition of carrots, cabbage and cauliflower, apples, zucchini, eggplant, green beans. I even met a preparation for the winter of tomatoes with rice, and today such a recipe will also be in our selection.

And why be surprised, tomatoes are such a beloved and tasty vegetable that you want to see them in various combinations, and in a wide variety.

I will harvest them exclusively from my home-grown fruits. Let them not be as large and red as those sold on the market, but they are their own, grown with love. We live in the Urals, and our places are called the country of evergreen tomatoes. And this name was established due to the fact that we do not wait for our fruits to ripen on a bush, we collect them green and put them in a dark place, where they turn red.

And there comes a moment when you look, and there are more and more red copies in the boxes. And eating them is no longer possible. That's when you just move to the kitchen for a few days, and from morning to evening you process them, cooking, or salads for the winter.

But not everyone is “lucky” like we are, and many tomatoes turn red on the bushes. But be that as it may, today we will make preparations. And let's quickly get to this point. And from what fruits you will cook them, it does not play a special role, even green ones are suitable for preparing many recipes. And having tried such a preparation at least once, you will then specifically look for green fruits in order to cook such a yummy.

Pickled salad "You'll lick your fingers" from tomatoes and onions

This is a very simple recipe that does not require much time to prepare. The most delicious it is obtained from ripe red or pink tomatoes, such as "Bull's heart". Such varieties have a fleshy sugar pulp. And even just eating such a fruit, salting it with salt, you will involuntarily lick your fingers. But what to say if you prepare them in a delicious marinade ?!

I'm using my tomatoes today. I usually prepare them in this way many cans at once. But today I have another task, namely, to show you, dear readers, how blanks are prepared at once according to several recipes. Therefore, I will make all of them in two or three jars, and nothing more.

We will need (for two 650 gram cans):

• tomatoes - 650 gr
• onions - 3 - 4 medium heads
• garlic - 4 cloves
• sunflower oil - 4 tbsp. spoons
• black peppercorns - 10 pcs
• dill, parsley - 4 branches each

For marinade per 1 liter of water:

• salt - 1 tbsp. a spoon
• sugar - 2.5 tbsp. spoons
• vinegar 9% - 60 ml

The marinade will turn out a little more than necessary for two cans, but there's nothing to be done about it. If you cook it for half a liter of water, then this amount will not be enough, and if you cook it for 750 ml, then you will need to recalculate the proportions, where they will turn out with complex proportions. Therefore, it is better to cook the marinade a little more. Let it be better left than not enough.

Subsequently, after cooling, it can be stored in the refrigerator and, if desired, pickle cucumbers or tomatoes in it in order to just eat.

Cooking:

1. Rinse the jars thoroughly with soda or detergent. They also need to be sterilized. This can be done by any of the known methods.

• for a couple
• in the oven
• in the microwave

If you sterilize them in the last suggested way, then do not forget to pour some warm water into the jar so that it does not burst. The sterilization time in the microwave depends on how many jars you put in there. It will take 4-5 minutes for two cans, 5-6 minutes for 3 cans, and so on.

Water should boil in the jar, and it should become so hot that it can only be taken out with a potholder or towel - this is the main indicator of readiness.

Pour boiling water over the lids and let them boil in water for 4-5 minutes.

2. Wash the tomatoes. Peel onion and garlic. Prepare all the ingredients needed for cooking at once. To not forget anything in a hurry.

Cut the onion into rings or half rings, depending on their size.

3. Let's start laying out the components immediately in both prepared jars. Put dill, parsley, onion rings in each of them. Leave some onions. We will still need it to put it on top.

4. Pour in 2 tablespoons of oil and put in two cloves of garlic. You can cut the cloves into 2 - 3 parts. Add 5 black peppercorns.

I have come across variations of this recipe where no pepper was added. I honestly don't know why. I like this option with his presence. When the aroma and taste of this spice is present in the marinade, and in the very taste of the fruit, it always excites the taste and increases the appetite.

5. Cut the tomatoes into large pieces, cutting them into 4 - 6 pieces, depending on the size.

Carefully place the chopped slices in a jar with the rest of the ingredients. Do not press hard, lay out compactly, but without pressure.

6. At the end, lay out the remaining onion rings.

7. Prepare the marinade. To do this, boil water, add salt and sugar to it. When it boils again, add vinegar. And wait for it to boil again. Then turn off the brine and let it cool to a warm state.

8. Pour the contents of the jars with warm marinade. Check that there are no air bubbles in the middle. If there are any, rotate the filled container from side to side, clasping it with your palms. Or, gently stick the handle of the spoon into the place where the bubble is trying to hide, and help it get up.

9. Now the jars need to be sterilized. To do this, put in a pan of a suitable size warm water, lay a towel on the bottom, and carefully place the containers with the contents there.

Don't put the jars in boiling water so they don't burst.

Pour in the marinade so that it is poured to the very edge. Close with a sterilized metal lid and turn on the gas. Wait until the water in the pan boils, then note the time.

Sterilize 0.5 liter jars for 15 minutes. Sterilize 650 gram jars for 20 minutes, and liter jars for 25 minutes. Do not open the lids during this time, and do not open at all, especially when you are already getting the cans.

Sometimes it happens that while we take out the jar with tongs, we inadvertently move the lid. So in this case, you need to add boiling marinade to the jar again and cover again. Sterilize again, but not the full time, but 10 minutes.

10. Get the jars with tongs, but not all but one at a time. And screw the lids on with a seaming machine.

11. Then turn them over, putting them upside down, and wrap them tightly with a towel or blanket. It is necessary that the contents cool down very slowly. During this period passive sterilization will continue.

Properly covered, the workpiece remains warm even after 24 hours. This is what we should strive for. The slower it cools down, the better.

12. After a day, or even two, turn the jars over to their usual position, and store in a cool, dark place. If you keep it in an apartment. then place the blanks away from heating appliances. If the apartment has a pantry, then this will be an ideal place.

As a rule, such a blank is stored well, and there are no problems with it.

"Lecho" from tomatoes - 6 recipes without sterilization

Last season on the blog pages, I shared my favorite lecho recipes. The article titled suggested 5 different delicious recipes. There were recipes, both simple with tomatoes alone, and with the addition of carrots and garlic.

Lecho is generally the favorite snack of millions of people. They roll it up in the autumn-summer period in tons. And there are a lot of recipes for its preparation. Although I must admit that the salad is the simplest. Why so many recipes, you ask!?

But this is all people's love. Everyone is trying to make favorite dish even tastier and prettier. And we are not far behind. Today I want to offer you another recipe - very simple, and very tasty.

This chapter provides 6 recipes for preparing your favorite cold dish. So here are 5 of them you can see by going to, and today I will share only one recipe. Why repeat yourself if some recipes have already been described. Better leave room for new ones.

We will need:

• tomatoes - 2 kg
• bell pepper - 2.5 kg
• sugar - 0.5 cups
• salt - 1 tbsp. spoon with slide
• oil - 0.5 cups
• vinegar 9% - 1 tbsp. a spoon
• black peppercorns - 6 - 7 peas

Calculation of vegetables is given already in a purified state.

Cooking:

As you probably noticed, the composition of the ingredients is the simplest. All you need is tomatoes and bell peppers. But the taste of the whole workpiece will depend on which ones you use.

Tomatoes must be taken necessarily ripe, red, juicy and fleshy. Their taste sets the tone for the whole salad. It is they who play the leading role here.

But peppers also should not be discounted. Choose also juicy fleshy varieties with thick walls. The color of the fruit can be anything from bright red to dark green. But it should be remembered that red pepper has the most sweet taste, and dark green can even have a slight bitterness.

And to get a riot of colors in the salad - just such a variety of colors that a wonderful generous autumn gives us, you can take peppers of different colors. In this case, we will get not only a beautiful color, but also a more versatile taste.

But today I only have red fruits. Tomatoes are my own, and peppers are from the market, but it is the best among all that I could find. Unfortunately, the pepper I have grown does not have such palatability which I would like. And so we will use it today in other blanks.

And one more small digression. This is my third day of harvesting tomatoes for the winter. And today I am preparing three different options at once. All of them are specially prepared in order to show you step by step how to do everything. Therefore, I take only half of the components proposed in the recipe. And from this amount I get one and a half liters finished product.

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

Therefore, decide on how many jars you need. I preserve in liter jars, since I no longer have jars of a smaller volume. Although the recipe was written at the beginning of the article, this option is the last one I prepare. But keep in mind that it is better to prepare salads in small jars, with a volume of 0.5, 0.65 liters. So that they do not stay in the refrigerator. To open and eat immediately!

Vegetables have been chosen, jars have been decided, let's start cooking.

1. Peel the tomatoes from the stalk and cut out its dark attachment point. Cut the fruit into pieces, their number will depend on the size of the fruit. From them we will prepare a tomato. You can cook it by twisting the vegetables through a meat grinder, or grind it with a blender.

Since I use only a kilogram of fruit, it is easier for me to puree them in a blender bowl.

After receiving the tomato, there are two ways to continue.

1. Grind the tomatoes through a sieve, thereby freeing yourself from seeds and pieces of skin, if any. You can also get rid of the skin by scalding the fruit with boiling water in advance and removing it from them. But it's the perfect way to cook!
2. I'm going faster and easier today. Moreover, the bones do not interfere with me at all. Yes, they are practically invisible after a tough procedure in the blender bowl.

2. Pour the finished tomato into a large saucepan of the appropriate volume. The volume should be such that it includes mashed tomatoes and chopped peppers. Put the saucepan on the fire and bring the contents to a boil.

3. Boil the tomato for 20 minutes, while periodically stirring the bright red mass. It is considered correct to boil the tomato mass in half. But today we use few tomatoes, besides, they were fleshy and juicy. Therefore, we do not need to boil them in half.

It is necessary to let them boil at a not very intense fire.

4. 5 minutes before the end of time, salt the tomato, add sugar and vegetable oil there. Salt should not be iodized, and oil should not have any foreign smell.

5. Clean the pepper from seeds and partitions. When you cut off the stalk from it, a ring of pepper remains ownerless. Of course, it will be possible to add it to the tomato in this form, but it will not look very beautiful. Well, do not throw out the same useful product.

Therefore, quickly chop it, again in the blender bowl, and until the tomato boils, send this yummy to him in the pan. This procedure is especially good if the tomatoes lack color. Since my pepper is bright red, it will add extra brightness to the tomato. Well, the taste, of course!

By the way, if you want to add a bright saturated color to the salad, you can add a spoon - another chopped paprika.

6. Pepper now needs to be cut. And again, we have several different ways to do this. The simplest and fast way- it's just cut into strips. With this method, the cooking time will be reduced as much as possible. It will be enough for 10 - 15 minutes for the pepper to come to readiness during cooking.

The second way is cutting into large cubes or rather large slices. Cooking time will be increased to 20 - 25 minutes.

Today I will cook peppers for the longest time. Firstly, because I have it fleshy and thick, and secondly, because I will cut it quite large.

7. And now let's deal with banks. They need to be thoroughly washed with soda, or another detergent that is more familiar to you. You also need to wash the lids.

8. Then sterilize both of them by one of the known methods. Since I use a lot of jars today, I already sterilized them all in the microwave in advance.

Lids are not suitable for microwave sterilization. Therefore, filling them with water, I put them to boil. After the water boils, they should be in boiling water for at least 5 minutes, and preferably up to 10 minutes.

9. 20 minutes have passed, which means it's time to put the pepper in the pot with the tomato. Laying it out, I see that there is a lot of pepper, but the tomato is not visible at all. Moreover, even mixing all this is impossible. Peppers will immediately jump out of the pan.

No big deal, that's how it should be. Everything goes according to plan. You just need to reduce the heat a little and cover the pan with a lid. After 5 - 7 minutes, you can see that the pepper has "settled" and is no longer trying to get out of the pan. Now you can mix it up.

10. Wait until the mass boils. Then make the time. Our coarsely chopped vegetable should cook for 30 minutes. And you need to cook it with the lid closed. Thus, the tomato will not boil away, and the pepper will not only be boiled, it will also be steamed. Which is very good, because we are not going to sterilize our yummy today.

11. Cook, periodically opening the lid and gently stirring the pepper. It is important not to break all the beauty. I give the cooking time that I got. If you will use thin-walled peppers, then the cooking time should be reduced.

Here it’s not even better to navigate by time, but by appearance pepper. In no case should it become soft, and fall apart when you just take it with a spoon. But it doesn't have to be tough either. The desired state of pepper is medium; It looks like it's ready, but not completely. It must remain both elastic and plastic. And no time will tell us such a state, we need to look and feel.

12. 5 minutes before the end of cooking, we need to add two more remaining components - black peppercorns and vinegar. Add them, let it boil for 5 minutes, and start filling the jars.

If there are two or three cans, then you can immediately start filling them all in turn. Put two - three spoons in one, then the same amount in another and a third. So the heat will spread gradually, and the jars will not burst from a sharp temperature drop.

In addition, air bubbles will have time to escape.

13. Try to first put more pepper in jars, do not pour the tomato on purpose. Let it be as much as it gets along with pepper. Press each layer lightly so that there are no voids inside. But only lightly, keep the integrity of the pepper. It can easily break while hot, but we need to keep it nice and whole.

14. In the end, we just need a tomato, it should completely hide all the peppers.

Inspect the jar from all sides, there should be no visible voids in it. If you see, then the air must be released. To do this, lower the handle from the spoon into this place, leading it gently along the wall. The bubble will pop right away.

15. Then you should cover the jar with a sterilized lid. Let stand for a minute or two. Then screw the lid on with a seaming machine.

16. Since we do not sterilize the workpiece, we will carry out passive sterilization for it. Place the jars with blanks under the blanket, turning them upside down. And wrap it tightly. Leave in this state for 24 hours.

17. Then store in a dark, cool place, turning them over to their usual position.

That's the whole recipe. As you can see, it is very, very simple. I would even say that it couldn't be easier.

You can add onions and carrots to this recipe, and in the last article, to which there is a link at the beginning of this recipe, we just cooked lecho with their presence. Therefore, if you want to cook such a salad with additional vegetables, then go ahead and read the recipes there.

And we'll move on to the next recipe.

Salad for the winter of tomatoes, onions and carrots

The presence of carrots in any dish is always very adorns the whole dish as a whole. I'm not talking about everyone useful qualities this irreplaceable vegetable. Everyone knows about them, and carrots in this context do not need advertising.

Therefore, we cannot bypass carrots with our attention. And I suggest preparing a version with carrots. And not just cook, but prepare it for the winter.

The salad is very simple. And its huge plus is that vegetables are sterilized in just 5 minutes. This allows you to keep everything in it. useful material and vitamins.

• red tomatoes, ripe - 650 gr
• onion - 1 head
• carrots - 1 pc (200 gr)
• garlic - 1 clove
• basil - 2 - 3 sprigs
• chili pepper - to taste
• black peppercorns - 5 pcs
• salt - 1 teaspoon
• sugar - 2 teaspoons
• vinegar - 1 tbsp. a spoon

As you already understood, the calculation of products is given in the minimum amount - only two jars. Pay attention to this. And if you want to conserve more, then simply proportionally increase their number.

Cooking:

1. Cut the tomatoes into slices. For the recipe, you can use both red ripe fruits and pink ones that are not yet fully ripe. In any case, when cutting, the pieces should hold their shape. The slices should not be too big or too small.

2. Peel and cut the onion into rings no more than 5 mm thick.

3. Peel and grate carrots for Korean carrots. You can also rub on a regular grater, but for the beauty of the workpiece it is better that it be in the form of a thin, neat straw.

Mince the garlic and chop hot peppers.

4. Put all the vegetables in a bowl. Add salt and sugar to it. Chop up the basil and add to it. If you do not have such herbs, then you can replace it with parsley. Pour in the vinegar and mix gently.

5. Let stand for 5 minutes, and mix gently again. In order not to damage the vegetables, you can interfere with your hands.

6. Arrange the vegetable mass in sterilized jars. The contents are enough for exactly two cans of the above volume.

7. Boil the kettle and pour boiling water into the jars. Check that the liquid completely fills the entire visible space. If there are air bubbles somewhere, they must be released. This can be done with a handle from a regular tablespoon.

8. Close with sterilized lids. Let stand 2 - 3 minutes.

9. In the meantime, pour warm water into a large saucepan, lay a towel on the bottom and put the jars there. Bring the water to a boil and only then measure the time. Sterilize jars for 10 minutes, and if you sterilize in half-liter jars, then 5-7 minutes will be enough. All this time, the water in the pan should boil well. But not so intense, it should not splash out of the pan.

10. First, take out one jar and roll up the lid with a seamer. Then take out the next jar, and twist it.

11. Turn the sealed containers upside down by placing them on the lid. Cover with a warm blanket. and leave for passive sterilization for 24 hours. Or maybe even a little more, in general, until the contents have completely cooled down. And the longer it cools down, the better.

Store jars in a dark cool place.

Canned salad of tomatoes, cucumbers and bell peppers

This is a very popular version of the salad, which is not only very tasty, but also beautiful. In fact, this is our favorite version of cucumbers with tomatoes, with the addition of onions and bell peppers. Here, in fact, the same thing, only harvested for the winter.

We will need (for 3,650 gram cans):

• tomatoes - 400 gr
• cucumbers - 400 gr
• onion - 200 - 250 gr
• bell pepper - 200 - 250 gr
• sunflower oil - 1 tbsp. spoon on a jar
• black peppercorns - 4 - 5 peas per jar

Grows is given per 1 liter of water.

• sugar - 1.5 tbsp. heaped spoons
• salt - 1 tbsp. spoon without slide
• apple cider vinegar - 12 tbsp. spoons

Instead of apple cider vinegar you can use vinegar essence 70%. It will be needed per liter of water - 1 tbsp. spoon.

Or you can use 9% vinegar. And in this case we need 8 tablespoons of it.

When you add vinegar, you can try the marinade. And if you think that this amount of vinegar is added a lot, you can slightly reduce its amount. But I add just that much. For my taste, this is normal.

Cooking:

1. Cucumbers cut into circles. And if the cucumbers are large, then you can cut the circle into two halves.

The preparation of this blank is good because you can use cucumbers, tomatoes and so-called peppers here - not conditioned. That is, those that, for one reason or another, are not suitable for conventional conservation. For example, tomatoes are too large or, on the contrary, small; cucumbers - crooked and thick; bell pepper is also crooked and ugly.

Here everything is cut into pieces and circles. And as you know, cutting equalizes all vegetables - in this case they all become the same.

2. We immediately prepare the jars. They should already be sterilized. Immediately put all three banks in a row. Pour in each of them a tablespoon. vegetable oil. It, as you understand, should be odorless.

Immediately put in each jar of peppercorns.

3. And lay out the chopped cucumber. Leave one or two fruits so that the top layer turns out to be cucumber. So the salad will turn out more colorful.

4. Now prepare the next layer. It can be sliced ​​\u200b\u200btomatoes, or chopped bell peppers. I'm posting tomatoes.

5. Cut the onion into rings no more than 5 mm thick, and put it next. More than half of the can is already filled.

6. Now it's the turn of the pepper. It can also be cut arbitrarily. Someone likes to cut it into circles, someone into squares, and I cut it with ordinary straws.

7. At the very end, add green and lay out the cucumbers. The jars are already completely filled and it's time to start preparing the marinade.

8. Pour 1 liter of water into the pan. Put it on fire. Pour in salt and sugar. Let it boil and pour in the vinegar. Boiling will stop for a while, but will soon resume.

9. And once that happens, pour it into jars. But don't do it quickly. First, pour boiling water into one of the jars, about 1/4 part. Then pour the same amount into another, and into the third.

And so, gradually adding to each of them, fill the jars to the very top.

10. It remains only to sterilize the contents. It does not take a lot of time. You probably already know how to sterilize. But I will still remind you. Pour warm water into a large saucepan. Lay a towel at the bottom. And put inside the banks.

Be sure to add brine to the very neck and cover with sterilized lids. We no longer open them, well, maybe only in winter ...

Bring the water in a saucepan to a boil, and the boiling field begins the countdown. For jars of different sizes, it is different.

• 0.5 liters - 10 minutes
• 0.65 liters - 15 minutes
• 1 liter - 20 minutes

11. After sterilization, close the jar with a lid. Pay attention to the cucumbers changed color to olive. This means that they are completely ready.

Then put the jar upside down, and wrap it well with a blanket. Leave in this position until completely cooled.

12. Then store in a cool, warm place.

Here we are with another recipe. To be honest, describing this or that recipe sometimes takes even more time than preparing everything.))) They are so simple in execution that you don’t even want to stop. And even, on the contrary, I want to cook them as many different and tasty as possible.

Korean-style tomatoes - 4 recipes

Most recently, I wrote an article where I told in great detail how to cook. There I have indicated that they can be stored in the refrigerator for only 5 to 7 days. This is the number of days, more than which they are not stored with us, they are eaten earlier. But now, for the sake of experiment, we store them for much longer, and the snack only becomes tastier from storage.

I think that they can be stored in this state for up to a month. But in jars with a screw cap, and always in the refrigerator.

I won't take up your time here today. If you want to know these recipes, then follow the link. There, literally step by step, with an abundance of beautiful photos and videos, everything is written and described in the best possible way.

Moreover, the recipes have all been tested, and moreover, they are still being tried online, as they say. In total, 3 recipes are given there, of which two are with step by step description and photo, and one in the video version.

Tomatoes taste sour-sweet, a little spicy, just with a crazy smell that instantly whets the appetite and encourages you to get one from the refrigerator every now and then.

Now everyone who comes to our house on business or just to visit is treated to such a salad, and everyone is asked for their opinion. But the opinion is always the same - everyone is delighted !!!

But still, to refresh the recipe in your memory, let me offer you a video in which everything is told and shown.

I prepared the salad in small jars, but here it is prepared immediately in large volume. This is good, so it will last a long time.

These blanks are also being prepared for the winter, and will not be superfluous in today's article. Even though they don't contain tomatoes. But any Korean salad is delicious with any ingredients.

Winter vegetable salad without marinade and without sterilization

This salad, and all variants similar to it, still has the name "Ukrainian". The name most likely comes from general principles cooking. And the composition of the ingredients, and the cooking time is in different options various.

Its peculiarity is that it is not capricious at all, and despite the fact that it takes quite a short time heat treatment does not require sterilization. And also a marinade is not specially prepared for him. It is boiled in its own juice, in which it is actually preserved.

We will need:

• tomatoes - 1 kg
• bell pepper - 300 gr
• carrots - 300 gr
• onion - 300 gr
• garlic - 3 cloves
• spicy capsicum- to taste (you can use red ground pepper 1/4 teaspoon)
• dill - a small bunch
• parsley - a small bunch
• tarragon - sprig (optional)
• sugar - 2 tbsp. heaped spoons
• salt - 2 tbsp. spoons without a slide
• vinegar 9% - 2 tbsp. spoons
• vegetable oil 70 ml (3.5 tablespoons)

From this amount of ingredients, two 650 gram jars were obtained, and about half a half liter jar was left.

That is, it was possible to roll up three half-liter jars, and still a salad would remain for the sample, but a little less.

Cooking:

1. Wash all vegetables and greens and let the water drain. Clear them of everything unnecessary. Prepare all the ingredients at once so that they are at hand and do not forget anything later.

Also prepare a pot of the appropriate volume, in which we will cook vegetables.

2. Cut the tomatoes into small pieces. I use small specimens from my garden, and therefore I cut some of them into two or four parts. The fruits are larger, you need to cut into more pieces.

Immediately put the sliced ​​\u200b\u200bpieces into a saucepan in which we will cook.

3. Onion cut into two halves and then cut into half rings. Send it to the general mass.

4. Bulgarian pepper cut into thin strips. If you take peppers of different colors, then it will turn out more beautiful.

5. Grate carrots. It can be used as a regular grater, on which it is better to rub it on a large cell. And it is best to use a grater for Korean carrots for this. It will allow you to get a product of approximately the same size and thickness, which will make the salad more attractive in appearance.

All this is also put in a common pan.

6. Grind the garlic. You can use a grinder for this. And you can just cut it very finely with a knife.

7. We also add hot peppers to the salad. I like to add it fresh. But you can also use ground pepper, it will not greatly affect the taste.

You can make it spicier, for this pepper you can add more. In any case, it is necessary to take into account personal needs, and in accordance with this already use this hot spice.

Do not forget only that the pepper seeds are the sharpest, and it is not at all desirable that they get inside. Therefore, clean them, and do it with gloves. Juice in contact with fingers is difficult to wash off with water.

8. We still have to cut the greens. You can add only one parsley, you can add one dill. Or you can use both greens. And I also took a little tarragon.

But you should be aware that during heat treatment, dill and parsley will change their color to a lighter one, and will not stand out in the overall color of the salad. Tarragon, on the contrary, darkens, and will be visible in it in the form of dark spots. If this bothers you, then you can not add this type of greenery. Moreover, in classical performance this type of workpiece, it is not added.

9. Immediately pour all the oil into the vegetables. Sprinkle salt and sugar. Mix. It's best to do it by hand. So salt and sugar will disperse better, and onion rings with such mixing themselves break up into separate parts.

10. After mixing, leave the salad to infuse for 1 hour. During this time, you can mix it a couple more times. Soon he will start up the juice, on which we will then deal with its further preparation.

11. After an hour of infusion, put the pan on medium heat. The vegetables have already let in enough juice, and you can not be afraid that they will burn. But still keep an eye on it. The dishes in which we cook can sometimes present an unnecessary surprise. So control is important in this business.

12. While stirring, bring the vegetable mass to a boil. When heated, an additional amount of juice will appear, which should actually boil. And as soon as this happens, note the time. It takes 15 minutes to cook vegetables. During this time, stir them with a long-handled spoon so as not to burn yourself.

13. Then pour in the vinegar, mix well. Wait until it boils again and cook for another 5 minutes.

14. Immediately place the salad in sterilized jars and roll up the lids. Do not put it in all banks at once. Let it simmer slowly over low heat. And you fill first one jar, tighten its lid, then take on the next one.

15. Put the twisted jars upside down and wrap them well with a blanket. Leave for passive sterilization for a day. The longer it cools down, the better.

16. Lettuce is not capricious and keeps well. But still, it is better to store it in a cool place. And in order to preserve the color, it is also desirable to choose a dark place for it. That is, a pantry or basement in your own house will be ideal for this.

The salad prepared in this way can be served as an appetizer for any meat and fish dishes. And you can just put it on bread, like caviar, and eat it with hot sweet tea.

As I said above, I have met many recipes similar in description. Among them there are those where the contents need to be boiled for 1 hour. In my opinion, this is useless, for complete cooking it is enough to cook for much less time.

However, there are variants of this recipe, where the products are cooked for only 4 - 5 minutes. And I consider this option unacceptable for myself. In my opinion, this is a very short amount of time. There is a chance that the contents may ferment and the lid will rise. In this case, additional sterilization is needed. What for? When you can cook a salad in just 20 minutes. And then slowly screw it on. Almost 100% guaranteed. This, of course, if you followed all the other rules.

"Winter" from green tomatoes without sterilization

Someone thinks that you can’t make a delicious salad from green tomatoes. Especially for the winter. They are also considered to be bitter and tasteless. Let me disagree with you.

And the proof of this is already prepared by us in one of the recipes -. Where green fruits act as one of the components of the snack. Moreover, no other tomatoes in this version of the recipe can be provided, since it is the green fruits that remain grains when twisted through a meat grinder. Which allows you to cook exactly caviar, and not vegetable puree.

And today we will prepare a delicious salad that is great to serve as an appetizer for meat, poultry and fish. And also it will be very good for strong drinks.

We will need:

From this amount of ingredients, one liter jar and about half a half-liter jar are obtained. A slightly awkward proportion in the sense that it stays. But if you roll up two 650 gram cans, then it will just be well distributed in them. But unfortunately I have already run out of all the banks of this volume. End of the season, after all. So I roll into what's left.

• green tomatoes - 1 kg
• carrots - 300 gr
• onion - 300 gr
• bell pepper - 300 gr
• vegetable oil - 100 ml
• sugar - 2 tbsp. heaped spoons
• salt - 1 tbsp. spoon with a slide (but better to taste)
• vinegar 9% - 25 ml (1.5 tablespoons)

Cooking:

1. Prepare all ingredients for cooking. Wash and clean the vegetables, cutting off all excess and inedible. Wash and sterilize jars and lids. Prepare a pot in which we will cook our workpiece.

2. Tomatoes can be taken at all not conditioned, small, not even. You can also ignore the color. You can use both completely green fruits and slightly pinkish ones. Although, of course, the second salad turns out to be juicier and somewhat tastier.

Although we will still improve the taste with the help of bell pepper and carrots.

Cut the tomatoes into pieces. Any cutting method can be used. I cut into cubes so that the appearance of all vegetables is approximately the same. Put the cut pieces into a bowl.

3. Cut the onion into half rings no more than 0.5 cm thick. Leave a tail on the onion, it is convenient to hold on to it when cutting the onion. And in this case, the last rings can be cut as thin as the first ones.

4. Cut the bell pepper into 4 parts, and cut each of the parts across into thin sticks. I use green peppers to have a more uniform color, namely in orange-yellow tones. I do not want to see flashy bright colors in this version.

But in general, the salad will turn out delicious with any pepper.

5. Grate carrots for Korean carrots.

Put everything into a saucepan.

6. Pour salt, sugar and add vegetable oil. Shuffle content. It is better to mix it with your hands, while dividing the onion rings into separate segments.

Add only a tablespoon of salt first. When you put the salad on the fire and cook it, then try it. And if necessary, add more. Everyone's tastes are different. Some like it very salty, some less salty. Therefore, in this case, the sample is the best helper.

There is another delicate moment here. And it lies in the question of when to add vinegar.

According to the recipe, it is indicated that it must be added right at this stage. And while he marinates, I would agree with that. But then it will cook, and for quite a long time. And as you know, vinegar is not desirable to subject to prolonged heat treatment. So the dilemma here is what to do?

Guided by the second principle that it is not recommended to heat vinegar for a long time, I go against the recipe at this point. And I don't add vinegar. I'll add it later.

7. Leave it to infuse for 2 hours. Stir it periodically. After a short time, the vegetables will release juice. And in a mixture of this juice, salt and sugar, they will marinate.

8. After two hours allotted for insisting, there will already be enough juice released to start cooking it.

Place the saucepan over medium heat and bring to a boil. Juice will continue to stand out. It will not completely cover all the vegetables, but it will not be difficult to see the moment of boiling. Continuous bubbles will appear both from the edges and in the middle of the pan. From now on, time will need to be set. In order for the salad to cook, it will take exactly 1 hour.

The first 30 minutes, cook with the lid closed over medium heat. In the second 30 minutes, open the lid and cook it already open. Excess liquid will evaporate. Keep an eye on its quantity, especially at the very end of cooking. There will be very little liquid left, and the contents may begin to burn. This cannot be allowed.

During the entire cooking period, both at the first and at the second stage, the vegetables should be stirred every 10-15 minutes. And at the end of cooking even more often.

9. 5 minutes before the end of cooking, pour in the prescribed portion of vinegar. Stir to dissolve.

10. Take one of the sterilized jars and fill it first to half. See if there are any air pockets within sight. if any, then remove them with the handle of a tablespoon. To do this, simply stick the spoon into the place where the bubble has formed. It will easily come out.

Then fill the jar completely. Check again for bubbles. And if everything is fine, cover the jar with a lid and twist it with a seamer.

Do not turn off the remaining salad, let it languish over very low heat until we fill all the prepared jars. I got one liter jar and about half a half liter container.

11. Turn over the twisted jars and put them on the lid under a blanket or a large towel. They will slowly cool there for about 24 hours, ideally even a little more.

12. Then remove the jars for storage in a cool dark place.

Canned green tomato caviar

Based on the previous recipe, you can cook caviar, which is very tasty spread on bread and washed down with sweet hot tea. In general, the composition of the ingredients and the method of preparation does not differ at all from the option proposed above.

There are only two main differences.

1. Vegetables in the second version are not cut, but rotated in a meat grinder. In this case, the grate should be used not small, but large. To get not mashed potatoes, but small grains.
2. The second difference is that the vegetables will not have to infuse for two hours. They can be immediately put on fire and cook for exactly 1 hour with stirring.

And so, in the same way, all the vegetables are mixed in one pan. Salt, sugar and oil are added to them.

At the end of cooking, namely 5 minutes before the end, vinegar is added.

Then the caviar is laid out in jars, covered with a lid, and twisted with a seaming machine. Without any sterilization. Also placed under the covers upside down for 24 hours.

Caviar is perfectly stored, and it turns out very tasty. So take note of the recipe, maybe you will like it.

"Breakfast tourist" of tomatoes with rice

Here is such a salad of tomatoes with vegetables, and most importantly with the addition of rice, housewives are very fond of cooking now. It also has another name "Tourist's Breakfast". I don’t know why this recipe was called that, either because of the addition of rice, or why.

But being a tourist myself in my youth, and a rather high sports category, I can say with accuracy that we did not take such cans with us on hikes. The weight of the backpack was calculated literally to the gram, and even the handle of the toothbrush was cut off so that there was no excess weight. And of all the cans that we had in our backpack, it was stew and canned fish.

But nevertheless, a salad with that name exists, and I must mention it.

I would like to offer this recipe to you in a video version. A lot of words have been written today, and in order not to overload you even more, dear readers, you can not read the recipe, but look at it.

As you can see, everything is quite easy and simple. Harvesting for the winter is tasty and satisfying. And if you have never rolled one before, then try it. Let not from a whole serving of ingredients, so at least from a half.

Winter spicy salad with tomatoes and apples

Last season we canned, and I received a lot of feedback that I liked the recipe. So you can cook winter salad but with apples.

We will need (for two 650 gram cans):

• tomatoes - 500 gr
• apples - 4 pcs (small)
• garlic - 4 cloves
• parsley, dill - 1 - 3 sprigs per jar
• cloves - 2 pcs
• allspice peas - 2 pcs
• black peppercorns - 8 pcs

For marinade:

• bay leaf - 1 pc.
• salt - 1 tbsp. a spoon
• sugar - 1 tbsp. a spoon
• vinegar 9% - 1 tbsp. a spoon

The marinade will turn out a little more than you need for two 650 gram cans. But there's nothing you can do about it. Half a liter of water is not enough. And make a marinade for 750 ml. water - this means converting the amount of salt, sugar and vinegar into complex fractions, and weighing everything on an electronic scale. Or add approx. Which personally does not suit me. Therefore, I prepare the marinade based on 1 liter of water.

Let it be better left than not enough. Better then use it for cooking.

Cooking:

1. Wash and sterilize the jars in advance.

2. Wash, peel and cut apples and tomatoes into medium-sized slices.

3. Put half the greens and garlic on the bottom of the jar.

4. Then add one chopped apple. I use not large sour-sweet apples. And I will place one at the bottom, and the other at the top. If the apples are large, then they will need only 2 pieces. In this case, lay out the half on the bottom, and the second half on top.

5. And fill the middle with sliced ​​\u200b\u200btomatoes. You need to steal them as tightly as possible, but do not crush. They can be used as bright - red, and slightly unripe, red - pink.

I again have my own fruits that need to be processed. Maybe the salad turns out in this case is not as bright as with purchased fruits. But these are their own vegetables grown with love. They will undoubtedly be much more useful.

6. Lay the apples and the remaining greens on top again.

7. Boil the kettle and pour boiling water over it. Cover with a sterilized lid. Let stand 10 minutes. Then drain the water through a special lid with holes.

8. In the meantime, put the marinade to boil, in which we lay out all the components necessary for the recipe, except for vinegar. Add vinegar at the very end, after boiling, just before pouring the marinade into jars.

Pour the marinade immediately after draining the first water from the jar. The interval between draining the water and pouring the marinade should be minimal.

9. Immediately cover the jar with a lid. View it from all sides. And if you see that air bubbles are hidden between the pieces, help them get out of there. To do this, grab the jar from both sides with your hands (if it is hot, take a towel) and rotate the jar from side to side. From the movement, the bubble will move and rise up. It is not necessary to release it and lift the lid. He will choose himself.

10. Screw on the lid with a seamer. Put the jar on the lid and wrap it with a warm blanket. Leave for a day.

11. Then put in a dark, cool place for storage.

Here are our recipes for today. Of course, there are many more than I can write in one article, but today I tried to choose among them the most delicious, and the simplest. I hope that my choice will be to your liking. And you can find for yourself what you would like to preserve for the winter.

And I end here. Prepare delicious tomato salads for the winter, and let the process be successful!

Enjoy your meal!

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

How to choose the right tomatoes for harvesting for the winter

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

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

How to Prepare Banks

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

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

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

The most delicious "golden" recipes with photos

In winter at lunch or festive table tasty addition any side dish can be canned salads that contain tomatoes, cherry tomatoes, cucumbers, bell peppers, beets, beans, rice, apples, carrots, squash, onions, parsley. Blanks home cooking more nutritious, healthy than store-bought products of this kind. Assorted for the winter with tomatoes and other vegetables such as lecho, "light" with fried eggplant, Georgian adjika, Korean salads They are easy to make so anyone can make them. Check out the recipes below.

Quick Danube green tomato salad with onion overeating

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

Ingredients:

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

Cooking instructions:

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

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

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

Ingredients:

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

Cooking:

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

Assorted vegetables: tomatoes, peppers, carrots, onions

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

Ingredients:

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

Cooking:

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

Salad of brown tomatoes with cucumbers and onions

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

Ingredients:

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

For marinade:

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

Cooking:

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

Spicy adjika salad with chili peppers

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

Ingredients:

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

Cooking:

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

Appetizing salad with zucchini, cabbage and beans

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

Ingredients:

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

Cooking:

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

Video recipe: Cobra salad with eggplant

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