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03.03.2020

Autumn time gives us a wonderful opportunity to enjoy the last fine days and an abundance of fresh fruits and vegetables. Every housewife would like to keep all the benefits of the harvest for the winter. We are talking about the excellent taste of the gifts of autumn and their useful properties. That is why, when store shelves are still full of a large number of vitamin products, you need to hurry to make their preparations.

The benefits of winter vegetable salads

Today we will share with you recipes for delicious red tomato salads. These blanks will not only save money on buying vegetable dishes in stores, but also diversify the daily diet. In canned salads, when properly processed, vitamins and microelements useful for our health are preserved. In vegetables, the fiber necessary for the body remains, which has a beneficial effect on the intestines and the general condition of the gastrointestinal tract.

For the preparation of winter salads, tomatoes are very often used. They go well with other vegetables, as well as with many spices, and make any assortment visually attractive. If you have never harvested before, then by all means start. Just a few hours in the kitchen and a delicious homemade red tomato salad is ready. So let's get started.

Vitamin red tomato salad for the winter

This blank will appeal to everyone. The salad will be a wonderful side dish for the main course. To prepare it, we need:

small fresh tomatoes - 3 kg;
carrots - 1 kg;
colored pepper - 1.5 kg;
onions - 1 kg;
half a head of garlic;
black peppercorns;
Bay leaf;
table salt - one teaspoon per 700 g of vegetables;
vegetable oil - two glasses;
acetic acid 70% - half a teaspoon per 700 g of vegetables.

Cut the tomatoes into small slices. Colored pepper must be chopped into large strips. Cut the carrots into not too thin slices. Place the prepared vegetables in a container. Now you need to add the bow. To rid it of bitterness, you just need to pour boiling water over the vegetable. Then cut the onion into slices.

Add salt, sugar, three bay leaves and black pepper. Now pour the sunflower oil into a saucepan and mix thoroughly. Harvested future red salad, put on fire and wait for boiling. After that, the flame should be reduced. Leave the salad for 30 minutes, stirring occasionally.

In the last step, add a few tablespoons of vinegar. Cook the salad for another 5 minutes. Pour our fragrant vegetable preparation into sterilized small glass jars. This recipe will make 6 liter jars of lettuce.

For preservation for a long time, it is better to use late varieties of tomatoes. These can be vegetables that differ in their degree of maturity - not only red, but also pink, green.
To make good tomato juice, you need to use ripe, but not fleshy varieties of tomatoes.
Pickles and marinades with tomatoes will acquire unsurpassed taste if you take dense, fleshy, small tomatoes for their preparation.
Not only different vegetables, but also spices are perfectly combined with tomatoes. For the preservation of tomatoes, it is recommended to use garlic, parsley, pepper and horseradish.

How to properly store homemade preserves?

It should be noted right away that the maximum shelf life of blanks is considered to be two years. The most optimal place for this is the cellar. If canned vegetables and fruits have to be stored in the closet of the apartment, then their shelf life is reduced. Experienced housewives advise against folding the workpiece on the loggias and balconies. In winter, due to the influence of low temperatures, products can lose their quality.

Winter Green Tomato Salad

Housewives should pay attention to other salads for the winter. There are plenty of red and green tomatoes now in stores, so it will not be difficult to prepare a vegetable assortment according to this recipe.

For this you will need:

green tomatoes - 3 kg (it is also recommended to add a little yellowish and had time to blush);
carrots - 1 kg;
onions - 1.5 kg;
Bulgarian pepper - 1 kg;
apple cider vinegar - 100 ml;
boiled water - 200 ml;
granulated sugar - 1 glass;
table salt - 30g.

Cooking features

All vegetables must be washed under cool running water before starting cooking. Peel the carrots and onions, and remove the stalks from the tomatoes and peppers and cut off the existing suppurations.

Cut the tomatoes into rings of medium thickness. Bell peppers - stripes. Cut them if necessary. Cut the onion into half rings of medium thickness, and grate the carrots.

Take a large saucepan and mix all the vegetables. We put it on fire. Cook for 10 minutes, stirring occasionally. For and lids, it is enough to hold them over the steam of boiling water for 5 minutes.

We put the red tomato salad in jars and tighten the lids using a special key. Assorted must be wrapped in a warm blanket. When the jars are cool, transfer them to the cellar, where an excellent vegetable salad will await its finest hour. This recipe makes about 5 liter assorted jars.

How to prepare "Donskoy" salad with red tomatoes for the winter?

The famous "Donskoy" salad is remembered by many with nostalgia. But what prevents you from cooking this delicious canned vegetable again? Now let's consider two varieties of the legendary food.

1. To prepare the first type of assorted, we need:

tomatoes - 6.5 kg;
pepper - 2.5 kg;
onions - 1.5 kg;
apple cider vinegar - half a cup;
salt;
unrefined vegetable oil - one and a half glasses.

By mixing sunflower oil and vinegar, we get a filling. Cut the tomatoes and bell peppers into circles. Put vegetables in an enamel pan in layers, sprinkle each of them with salt. We leave the future salad overnight. In the morning we put vegetables in 1 liter jars. There should be about eight of them. Add a tablespoon of the previously prepared filling to each jar. We close the lids and send to pasteurize for 20 minutes. So our salad for the winter is ready from fresh red tomatoes.

2. The second recipe consists of the following components:

tomatoes - 3.5 kg;
sweet pepper - 1.5 kg;
onions - 1 kg;
unrefined vegetable oil - one and a half glasses;
salt - 100 g;
granulated sugar - 100 g;
black peppercorns - about 20 pieces;
apple cider vinegar - 300 ml.

Tomatoes should be cut into slices or slices, bell peppers and onions - into rings. Heat vegetable oil to a boil and leave to cool completely. Put the prepared vegetables in an enamel pan and sprinkle with salt. For 1 kg of the mixture, you need to take no more than 20 g of salt. We also add sugar.

Stir the mixture and leave for 15 minutes. Then put the vegetables in a colander to get rid of excess liquid. Prepare 10 half-liter glass jars. Pour one tablespoon of vegetable oil into each container and put a few peas of black pepper. We fill the jars with vegetables, leaving about two sentiments from the top. Top with a red tomato salad for the winter, pour two tablespoons of apple cider vinegar.

We cover each jar with a lid and send it for sterilization. To do this, put the salad in a saucepan with hot water. We leave the jars to sterilize for 20 minutes on low heat. We close them with a lid using a key. We leave to cool. This salad of red tomatoes for the winter, the recipes of which we have considered, will not leave indifferent even the fastidious connoisseur of home cooking.

The benefits of winter salad with tomatoes and onions

In the cold season, many of us would love to enjoy a summer salad of red tomatoes and fragrant vegetable oil. A simple but very useful piece will help you to feel all the colors of summer in winter. Low-calorie salad with red tomatoes and onions for the winter has high taste and contains a large amount of vitamins.

All components of such a delicacy are of great benefit. Vegetables are abundant in vitamins, antioxidants, organic acids and minerals. These substances normalize the work of the cardiovascular system, and also strengthen the immune system.

Recipe

To prepare a delicious salad of red tomatoes for the winter, it is recommended to use These tomatoes with dense flesh tolerate preservation well without losing their shape. So, according to the recipe, we need:

small tomatoes - 3 kg;
parsley greens - 3 bunches;
garlic - 3 heads;
onions - 1 kg;
apple cider vinegar;
water;
sugar;
unrefined vegetable oil;
salt.

Thoroughly wash the tomatoes under cold running water. We cut them either in halves or into rings - according to your preference. Peel the onions and cut into rings. Parsley needs to be not only rinsed, but also dried. Then chop the greens with a knife.

Place vegetables and herbs in a large bowl and stir. We leave the mixture for one hour so that it starts up the juice. While the future salad acquires the desired consistency, you can prepare the jars. They need to be thoroughly rinsed, but sterilized now is not worth it.

An hour later, we lay out the winter salad in jars, trying not to tamp too much. Add finely chopped garlic to vegetables at the rate of 2 teaspoons per liter jar. Pour 30 ml of vegetable oil into a glass container and fill it with hot brine.

Cooking the brine

To make this important component, you need to dissolve two tablespoons of sugar, salt and vinegar in one liter of water, bring to a boil. To sterilize the salad, you need to put the jars with the contents in warm water and bring it to a boil. The procedure lasts about 20 minutes. If you decide not to sterilize the salad, then you first need to fill it with brine. Then let the vegetables cool and drain the brine. Boil it again and re-pour it into salad jars. We roll up the lids.

Delightful taste is distinguished by this salad of red tomatoes with tomatoes are always simple.

You have learned how to prepare the best and most popular tomato salads. Now nothing can prevent you from enjoying vitamin platter in the cold season. The red tomato salad for the winter will not only diversify the daily menu, but will pleasantly surprise even the most demanding gourmets.

However, experienced and skillful housewives are never tempted to factory production, but prefer to cook delicious summer gifts on their own. Tomato salad recipes for the winter are most loved and in demand among them: it is appetizing, tasty and varied. Additional ingredients for tomatoes can be any vegetables from your own garden or summer cottage: garlic, onions, sweet bell peppers, eggplants (or as they are called in some regions - "blue"), carrots, cabbage, cucumbers, zucchini, as well as various herbs, spices and seasonings.

The five most commonly used ingredients in recipes are:

The final result of cooking depends on their set, proportions and cooking technology - the taste. Home canning of tomatoes is a guarantee that only ripe selected products will get into the jar without rot, foreign debris and spoilage. In this case, you will be 100% sure in the absence of flavor enhancers and various chemical additives, without which almost no food production can do.

Alexander Gushchin

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

Content

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

Tomato blanks

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

Tomato salad recipes

A hostess who has stocked up on canned winter salads can save a lot on vegetable side dishes. If you know how to cook foods, they will retain much more nutrients and vitamins. Tomatoes go well with cabbage, beans, rice, Korean carrots. Other vegetables will work as well. Tomatoes with rice are very tasty. The most interesting simple tomato salad recipes do not require a lot of additional ingredients.

Servings Per Container: 5 Persons.
Calorie content: 22 kcal.
Cuisine: Russian.
Difficulty: medium.

Winter blanks from green tomatoes are very original and tasty. They remind of summer - warm, juicy, bright. Putting in a ferment or preserving the greens is one of the great ways to preserve them, because many fruits do not have time to ripen, as they already begin to deteriorate. Anyone can easily prepare such a spicy salad. A step-by-step recipe with a photo will help with this.

Ingredients:

table vinegar 9% - 0.5 tbsp.;
green tomatoes - 3 kg;
sugar - 250 g;
onions - 1 kg;
salt - 80 g;
bulgarian 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 chopped food in a saucepan, sprinkle with sugar, add oil, salt and vinegar, mix. Leave for a couple of hours to let the juice flow.
Next, boil the mixture, then simmer over low heat for about a quarter of an hour. Roll up in banks.

With cucumbers

Time: 45 minutes.
Servings Per Container: 7 Persons.
Calorie content: 29 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

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

The first step is to rinse all vegetable components. Chop cucumbers into slices, pepper and onions in half rings, and tomatoes in slices.
Place all vegetables on the bottom of a 3-liter jar, lay them out in layers, tamp lightly.
Salt water, season with sugar, boil. Then add vinegar and mix. Pour vegetables with this mixture.
Place the jar in a large saucepan, add water, boil for 7-10 minutes, roll up.

Time: 1 hour.
Servings Per Container: 7 Persons.
Calorie content of the dish: 38 kcal;
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: difficult.

Among all the marinades and savory snacks, a special place is occupied by the winter Danube salad of tomato, pepper and carrots. Such a canned appetizer is good in that it can not only be rolled up before the cold weather, but also eaten immediately after cooking. However, if you remember how to prepare such a salad according to a recipe with a photo, canned food can stand up to two years.

Ingredients:

tomatoes - 1 kg;
cabbage - 0.5 kg;
salt - 3 tablespoons;
vegetable oil - 1 tbsp.;
cucumbers - 0.5 kg;
onions - 0.5 kg;
garlic - 1 clove;
bulgarian pepper - 0.5 kg;
carrots - 0.5 kg;
sugar - 0.5 tbsp.;
spices to taste;
vinegar 70% - 1 tablespoon

Cooking method:

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

Without sterilization

Cooking time: 1 hour.
Servings Per Container: 7 Persons.
Calorie content: 21 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

There are simpler options for preparations, for example, a salad without sterilization. It is 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 - it will turn out much tastier with them.

Ingredients:

vinegar - 2 tablespoons;
green tomatoes - 1.5 kg;
salt - 2 tablespoons;
apples - 0.5 kg;
sugar - 2 tablespoons;
water - 1.5 l.

Cooking method:

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

Time: 1.5 hours.
Servings Per Container: 7 Persons.
Calorie content: 21 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: easy.

An ideal recipe for all occasions - a tomato salad for the winter you will lick your fingers. This appetizer has many options. One of the most delicious is made from tomatoes with the addition of gelatin. You can supplement them with a variety of ingredients, be it fruits, other vegetables or even berries. The main thing is to take fatter tomatoes, although any varieties will do, even green or cherry ones.

Ingredients:

gelatin - 30 g;
sugar - 2 tablespoons;
bulgarian pepper - 1 kg;
salt - 1 tablespoon;
water - 1 l;
onions - 0.5 kg;
spices, fresh herbs - to taste;
tomatoes - 2 kg.

Cooking method:

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

Snack

Time: 1.5 hours.
Servings Per Container: 6 Persons.
Calorie content: 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 you get a vegetable stew in its own juice. This appetizer can be served as a side dish with any dish, for example, meat. If you don't want to spend half a day seaming, then use the classic recipe with a 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 tablespoons

Cooking method:

Chop everything: onions - in half rings, tomatoes - in slices, pepper - in strips. Just grate the carrots.
Mix all the vegetables, cover them with oil, salt and add sugar.
Simmer on moderate heat for about an hour. Stir occasionally.
Add a spoonful of vinegar at the end.
Without letting the appetizer cool down, put it in the jars. Place upside down, cover with a blanket.

With eggplant

Time: 1.5 hours.
Servings Per Container: 6 Persons.
Calorie content: 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 salad with tomatoes for the winter. In addition, those who carefully monitor the number of calories in a dish do not have to worry. Eggplant salad is not at all greasy and very light. It goes well with meat or fish dishes.

Ingredients:

vegetable oil - 1.5 tbsp.;
eggplant - 2 kg;
vinegar 70% - 1 tsp;
tomatoes - 1.5 kg;
garlic - 3-4 cloves;
dill - 1 bunch;
onions - 1 kg;
salt - 2 tablespoons

Cooking method:

Cut the stalk of the pepper, remove the seeds. Peel the onion and garlic. Peel the eggplants. Chop all these vegetables finely.
Blanch the tomatoes for a couple of minutes in boiling water, then place immediately in cold. Then remove the skin, cut into slices.
Take a wide saucepan, lay vegetables in layers, starting with tomatoes.
Pour in oil without stirring.
Boil, then simmer and simmer for 40 minutes.
Season with vinegar, cook for another 10 minutes.
Distribute hot salad among sterilized jars.

With pepper

Time: 2 hours.
Servings: 10 persons
Calorie content: 53 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

The preparations for the winter from tomatoes and peppers are original and very juicy. They have another name - Bulgarian salads. The basic principle of their preparation is the correct selection of the proportions of all products. The number of tomatoes and peppers should be equal. Bay leaf, cilantro, parsley, garlic, horseradish, dill - all of 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 branches;
water - 1.5 l;
vegetable oil - 350 ml;
sugar - 360 g.

Cooking method:

Dry already clean vegetables. Cut the peppers in half.
Put the pot of water on the fire, add sugar and salt according to the recipe.
Boil, season with lavrushka, add tomatoes and peppers, mix.
Simmer the mass for 8-10 minutes, then pour oil and vinegar, add chopped garlic.
Keep on low heat for another 3 minutes.
At the end, throw in the sprigs of greenery.
Pour the mass into sterilized jars, seal them with lids.

With onion

Time: 40 minutes.
Servings Per Container: 5 Persons.
Calorie content: 77 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: easy.

Pronounced aroma, piquant taste, rich balanced fruit drink - all this is about a salad of tomatoes and onions for the winter. In addition to these vegetables, you can use any other vegetables for snacks, for example, garlic, cabbage, cucumbers or zucchini. Marinade is cooked separately. Its cooking technology is very simple: mixed products are laid out in jars, poured with marinade - the appetizer is ready.

Ingredients:

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

Cooking method:

Cut clean vegetables into slices. Distribute them in layers in 1 liter jars.
Lay the greens last.
Season boiling water with sugar, salt and vinegar, boil for another minute.
Without letting the marinade cool, pour into the jars, filling them to the top.
Boil containers in a large saucepan for about 10 minutes to sterilize. Seal with lids.

With zucchini

Time: 1 hour.
Servings Per Container: 5 Persons.
Calorie content: 77 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: easy.

If you like less spicy tomato salads for the winter, try the zucchini appetizer. It has many different options. One of them suggests adding tomatoes to the zucchini. Since these vegetables are soft, the appetizer is light and tender in consistency. Zucchini and tomato salad for the winter is also rolled into jars after sterilization. So the workpiece will definitely be preserved until cold weather.

Ingredients:

peppercorns - 20 pcs.;
onions - 6 pcs.;
bay leaf - 6 pcs.;
tomatoes - 2.5 kg;
vinegar - 6 tablespoons;
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 seeds from the pepper, remove the peel from the zucchini if it is too coarse. Chop vegetables at random, but not too finely.
Arrange the ingredients in the jars in a free order. Place greens on the top and bottom.
Boil water, salt, add sugar, add seasonings. Simmer for another minute, pour in vinegar. Pour the finished marinade over the jars, 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 making a snack, remember the main secrets:

Tomato salad for the winter

Red tomato salad for the winter, these blanks are always a great addition to your diet for this cold season. Moreover, almost everyone loves tomatoes, both fresh and pickled.

Vegetable salads in winter go well with any meat or fish dish, as well as with any, even the simplest side dish. They perfectly complement the winter diet with useful vitamins and substances.

Today we have selected several simple and universal recipes for you, look through them and you will surely find something suitable for yourself or maybe just something new that you want to try.

How to make red tomato salad for the winter - 15 varieties

If you like to eat something tasty and spicy, then you will surely like a salad of tomatoes with onions and garlic with hot peppers. This salad goes well with meat dishes.

Ingredients:

Tomatoes - 1 kg
Onions - 2 pcs.
Hot Pepper Pod
Garlic - 6 teeth
Grows up. butter - 2 tablespoons
Vinegar 9% - 50 ml
Salt - 1 tablespoon
Sugar - 3 tablespoons
Lavrushka - 4 pcs.
Seasonings: allspice, pepper-peas, - 1 tsp each.
Dill, parsley
Water - 1 l
Jars of 1 liter - 2 pcs.

Preparation:

First, prepare the jars - wash them well with soda and sterilize for 5 minutes, boil the lids separately for 5 minutes.

Place 3 teeth at the bottom of the jars. garlic and 2 lavrushki each, ½ tsp. allspice and peppercorns.

Cut the hot pepper across into thick rings and place equally in the jars.

Cut the onion into slices, cut the tomatoes into slices and put them in jars, alternating layers. In the middle of the jars, place a layer of greenery and some greenery on top.

Pour a liter of water into a saucepan, add salt and sugar, bring to a boil. Then pour in the vinegar and turn off the stove.

Pour hot marinade into jars and close the lids.

Place the jars in a large pot of warm water for sterilization, carefully pour into the jars, 1 tablespoon each. vegetable oil, cover again with lids. From the moment the water boils in the pan, sterilize the jars for 15 minutes.

Then remove the cans and roll tightly, turn over, wrap with a towel and let cool.

Treat yourself to a delicious vegetable salad made from tomatoes, zucchini and sweet peppers in winter. This canned salad will perfectly cheer you up and diversify your daily menu in winter.

Ingredients (about 6 cans of 700 g):

Tomatoes, onions - 10 pcs.
Sweet pepper - 5 pcs.
Zucchini - 2 pcs.
Tomato. pasta - 350 g
Water - 1 l
Vegetable oil - 200 ml
Salt and sugar - 1 tablespoon each
Vinegar - 100 ml
Parsley

Preparation:

Make a marinade - pour a liter of water into a saucepan, add tomato paste, salt, sugar, oil, vinegar and bring to a boil.

Cut the courgettes into large cubes, pepper and onion into half rings and put in a saucepan with the marinade, boil over a low flame for 20 minutes. Cut the tomatoes into slices and boil all together for another 20 minutes. Add the finely chopped parsley and cook for another 10 minutes.

Put the hot salad in sterilized jars and immediately roll up with sterile lids.

If you love eggplant, try making a simple and delicious vegetable salad with tomatoes, eggplant, and bell peppers. This salad will perfectly diversify your everyday winter table.

Ingredients:

Tomatoes - 3.5 kg
Eggplant - 9 pcs.
Sweet pepper - 12 pcs.
Garlic - 2-3 heads
Hot pepper - 1 pc.
Grows up. oil - 200 ml
Sugar - 200 g
Salt - 1.5 tablespoons
Vinegar. essence - 1 tbsp.
Parsley, cilantro - 50 g each
Black pepper, ground. - ½ tsp

Preparation:

Peel the eggplants, cut in half and cover with salt (leave for 15 minutes to leave the bitterness). Then cut them into large cubes.

Chop another pepper and chop the garlic. Scroll the tomatoes in a meat grinder.

Put all the vegetables in a saucepan and add sugar, pepper, salt and put on low heat - cook, stirring for 15 minutes.

Then add chopped herbs, oil and vinegar to the vegetables - boil for another 5 minutes.

Put the hot salad in sterilized jars and roll up.

Ripe tomato salad with onions for the winter - a simple universal recipe

Tomato and onion salad is a great versatile version of a winter vegetable appetizer that will go well with any dish and will please everyone at home, both children and adults.

Ingredients:

Tomatoes - 1.5 kg
Onions - 2 pcs.
Grows up. oil to taste
Salt - 3 tsp
Sugar - 4 tablespoons
Lavrushka - 3 leaves
Seasonings: mustard, allspice, pepper-peas, - 1 tsp each, onis - ¼ tsp, cloves
Water - 1L
0.5 liter cans - 3 pcs.

Preparation:

Pour a liter of water into a saucepan, add salt and sugar, bring to a boil, then remove from the stove.

Cut the tomatoes and onions into slices and place in clean jars.

Put 1 lavrushka and 1 tsp in each jar. spices (first mix them in a plate), 1 tsp. vinegar and cover with hot marinade (to the top).

Cover the jars with lids and set to sterilize for 5 minutes. (from the moment the water boils in a large saucepan), then roll up all the lids well.

Be sure to put a towel at the bottom of a large saucepan so that the jars do not burst during sterilization. The temperature of the marinade in jars and a large saucepan, when you put them on sterilization, should be approximately the same so that the jars do not immediately crack from the temperature drop.

Try making a delicious cabbage salad for the winter, which also includes tomatoes, cucumbers and sweet peppers - it's a great hearty vegetable snack.

Ingredients:

Tomatoes - 2 kg
Cucumbers, sweet peppers and cabbage - 1.5 kg each
Carrots and onions - 500 g
Grows up. oil - 500 ml
Vinegar - 200 ml
Sugar - 13 tablespoons
Salt - 9 tsp

Preparation:

Chop the carrots and cabbage into strips. Cut the rest of the vegetables as for a regular salad.

Put all vegetables in a saucepan and salt, add sugar, add oil and vinegar.

Boil over low heat for 15 minutes.

Put the hot salad in sterilized jars, cover with lids and sterilize for 15 minutes, then roll up.

Try to make the "Mother-in-law's tongue" salad for the winter, according to the simple classic cooking method. This salad turns out to be quite spicy, and the onion with garlic gives it an additional piquant taste.

Ingredients:

Tomatoes - 2 kg
Onions - 3 pcs.
Garlic - 100 g
Hot pepper - 1 pc.
Grows up. oil - 100 ml
Sugar - 100 g
Salt - 2 tablespoons
Vinegar - 50 ml
Dill, parsley - 30 g each

Preparation:

Cut the tomatoes into quarters, the onion - into half rings, the garlic - chop, the hot pepper - into medium-sized pieces, the greens - you can leave the twigs.

Put vegetables and herbs in a saucepan, add oil, vinegar, add salt and sugar.

Stir well and leave for half an hour for the vegetables to juice and soak in salt and sugar.

Arrange vegetables in sterile jars and cover with boiled lids.

Then put the jars to sterilize for 20 minutes, then the lids can be rolled up.

If you like to eat whole tomatoes harvested for the winter and you want to try some new recipe, then try covering tomatoes with sweet or hot peppers like gypsy. This recipe contains such classic ingredients as tomatoes, horseradish, dill umbrellas, garlic, and also bell peppers.

Ingredients (for 3 cans of 3 liters):

Tomatoes (medium-sized) - 6 kg
Sweet peppers - 3 pcs.
Hot pepper - 1 pc.
Garlic - 3 heads
Vinegar 9% - 3 tablespoons (for 1 can)
Salt - 2 tablespoons, sugar - 4 tablespoons (for 1 can)
Parsley
Condiments: lavrushka, allspice, pea pepper, dill with umbrellas, horseradish leaves

Preparation:

Sterilize the jars for 5 minutes. over the steam.

Cut the sweet pepper into 4 pieces lengthwise. Peel a clove of garlic, cut it in half lengthwise.

Place in jars: 2 sheets of horseradish (1 on the bottom and 1 in the middle), 2 dill umbrellas (1 on the bottom and 1 on top), garlic cloves (half on the bottom, half on top - 1 head per jar).

Then put the whole tomatoes and bell peppers (1 pc. In 1 jar).

Put hot pepper (whole) in any one jar.

Pour about 30 pieces on top. pepper - peas and 10 pcs. allspice, 2 lavrushki in each jar.

Boil some water for the marinade, add salt and sugar, pour in vinegar. Pour the hot marinade into jars and roll up with sterile lids.

If you like eggplant and you like spicy food, then try to make yourself such a salad for the winter. It will be a great addition to winter meat dishes and simple side dishes.

Ingredients:

Tomatoes and eggplants - 2 kg each
Hot pepper - 2 pcs.
Sweet pepper - 500 g
Garlic - 1 head
Sugar - 200 g
Salt - 2 tablespoons
Vinegar - 200 ml

Preparation:

Pass tomatoes and peppers (sweet and hot) through a meat grinder, put everything in a saucepan and add salt, vinegar, sugar.

Place the saucepan on low heat and simmer for 20-30 minutes.

Cut the eggplants into thin cubes or slices, put in a saucepan and boil for another 15 minutes.

Add chopped garlic.

Spread the hot salad in sterile jars and immediately roll up with boiled lids.

Prepare an assortment of vegetables for the winter from the simplest and at the same time everyone's favorite vegetables - tomatoes, cucumbers and sweet peppers. This simple salad will perfectly cheer you up and diversify your table in winter, besides, it is beautiful, tasty and healthy.

Ingredients:

Tomatoes, cucumbers - 4 pcs.
Bulgarian pepper, onion - 2 pcs.
Grows up. butter - 2 tablespoons
Vinegar. essence - 2 tsp
Water - 1 l
Salt - 2.5 tablespoons, sugar - 6 tablespoons
Allspice - 1 tsp

Preparation:

Cut all vegetables into slices.

Put peas in sterile jars (7-10 pcs.)

Then lay the vegetables in nice layers.

Put a saucepan with water (1L) on the stove and add salt and sugar, boil.

Pour the marinade into jars and set the salad to sterilize for 10-15 minutes.

Then take out the jars and pour 1 tbsp into each one. butter and 1 tsp. bite.

Roll up the lids and turn over the jars, wrap with a towel and let cool.

Tomato salad for the winter - "Lazy Lecho"

If you love lecho and you do not want to mess with it for a long time, then you probably need to take our recipe for a note. This salad is prepared very simply and very quickly, but everything turns out to be very tasty.

Ingredients:

Tomatoes - 3 kg
Sweet peppers, onions, carrots - 500 g each
Grows up. oil - 250 ml
Vinegar 9% - 200 ml
Sugar - 200g
Salt - 100g

Preparation:

Cut the tomatoes into slices, the pepper into strips, the onion into half rings, and the carrots, rub.

Place all vegetables in a large saucepan over low heat and simmer for 20 minutes. (stir occasionally).

Then add sugar, salt, vinegar, oil - stir and boil for 40 minutes.

Prepare sterile jars and lids.

The jars can be sterilized in the oven or in another convenient way, and the easiest way is to simply boil the lids.

Place the hot salad in hot jars and roll up immediately.

Make yourself a simple tomato and cucumber salad for the winter. These canned vegetables are a great way to cheer you up in winter. This salad is very easy to prepare, at the same time it is tasty, aromatic and healthy.

Ingredients:

Tomatoes - 5 kg
Cucumbers - 1 kg
Water - 1 l
Vinegar. essence - 4 tsp
Salt - 2 tablespoons, sugar - 4 tablespoons
Allspice and peas, lavrushka

Preparation:

Cut the cucumbers into slices, the tomatoes into slices.

Add salt, sugar, vinegar to a saucepan with water (1 l) - boil.

Put tomatoes and cucumbers in sterile jars (in layers).

Pour with boiling marinade, add lavrushka, 4 peppercorns and 2 pcs. allspice on the jar.

Put the salad to sterilize for 10 minutes.

Then take out the jars, roll up the lids and turn the jars over.

Try making a spicy tomato salad with carrots, you probably haven't done this before. Make preparations according to our simple recipe - this spicy salad is very simple and tasty, perfect for any winter dish.

Ingredients (for 2 cans of 600 g):

Tomatoes - 700 g
Onion, carrot - 1 pc.
Hot pepper - to taste
Garlic - 1 tooth
Vinegar - 1 tablespoon
Sugar - 2 tsp, salt - 1 tsp
Seasonings: basil 2 - 3 sprigs (can be replaced with parsley), pepper - peas 6-10 pcs.

Preparation:

Cut the tomatoes into slices, the onion - into rings, the carrot - grate, hot pepper and garlic - finely chop.

Place all vegetables in a convenient container, add salt, sugar, seasonings, vinegar - stir well and leave for 5 minutes.

Then put the salad in sterile jars and cover with simple boiling water.

If you see air bubbles in the jars, then you just need to press down the vegetables a little with a tablespoon so that the air comes out.

Cover the jars with boiled lids and leave for 5 minutes, while preparing the dishes for sterilization.

Sterilize ready-made jars with salad for 7-10 minutes. and then the lids can be rolled up.

If you like tomatoes and cucumbers harvested for the winter, try covering a tomato salad with cucumbers and bell peppers in jars. It turns out to be a very simple and tasty vegetable appetizer that will perfectly diversify your winter table and complement any dish.

Ingredients (for 3 liter jars):

Tomatoes, cucumbers - 1.5 kg each
Sweet pepper - 700 g
Onions - 500 g
Water - 1 l
Vinegar 9% - 8 tbsp (or 1 tablespoon essence)
Sugar - 1.5 tbsp
Salt (not iodized) - 1 tbsp
Condiments: pepper pot

Preparation:

Cut the cucumbers into slices and place the bottom layer in clean jars.

Pour in the peppercorns (about 10-12 per jar).

Place the next layer of tomato slices, then onion slices.

Cut the bell pepper into strips and lay out in the next layer.

Pour a liter of water into a saucepan, add salt, sugar, vinegar - bring to a boil, then immediately pour into jars.

Put the jars on sterilization, cover with clean lids.

Sterilize 1 liter jars for 15 minutes, and 500 ml jars for 10 minutes.

Roll up the caps immediately after sterilization.

This simple recipe for preparing blanks for the winter does not even require the tedious sterilization of ready-made salad cans or marinade preparation. And if you need additional guarantees for long-term storage, you can simply boil vegetables longer - increase the stewing time of vegetables by 15-20 minutes.

Ingredients (for 3 cans of 500 g):

Tomatoes - 1 kg
Carrots, peppers, onions - 300 g each
Hot pepper - 1 pc.
Grows up. oil - 70 ml
Sugar, salt - 2 tablespoons each.
Garlic - 3 teeth.
Greens (dill, parsley)
Tarragon (to taste) - 1 sprig
Vinegar 9% - 2 tbsp l.

If you like spicy food, but you do not have a hot pepper on hand, then you can put a simple ground red pepper instead (for example, ¼ tsp.).

Preparation:

Cut the tomatoes into slices, the onion and pepper - into half rings, the carrots - rub, the garlic and herbs - chop.

Put all the vegetables in a saucepan, add butter, sugar, salt - mix well and leave for 1 hour.

Put the saucepan on low heat and mix everything at once, boil for 15 minutes. (after boiling, stirring).

Then pour in the vinegar and leave to simmer for another 5 minutes. (you can increase the time if you want).

Put the boiling salad in sterile jars and immediately roll up with boiled lids.

Try making a sweet and sour salad for the winter with tomatoes and apples. This salad is simple and slightly different - try this new recipe.

Ingredients (for 2 cans of 700 g):

Tomatoes - 500 g
Apples (small) - 4 pcs.
Garlic - 4 teeth
Greens (dill, parsley)
Seasonings: peppercorns 8 pcs., Allspice - 2 pcs., Cloves 2 pcs., Lavrushka
Water - 1 l
Vinegar 9% - 1 tbsp l.
Salt, sugar - 1 tablespoon each

Preparation:

Cut the tomatoes and apples into wedges.

Sterilize the jars and put the garlic and half of the herbs in them, then apples (half on the bottom, half on the top), tomatoes, spices. Top with the remaining greens.

Add salt, sugar, lavrushka, vinegar to a saucepan with water (1 l) - boil.

Pour the boiling marinade into jars and cover with boiled lids, let stand for 10 minutes.

If you see air bubbles in the jars, then you need to press down the vegetables a little with a clean tablespoon so that the air comes out, you can gently twist the jar and the bubbles will rise by themselves.

Then roll up the lids and turn the jars over.

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

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

What you need:

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

Tomato salads for the winter:

Rinse the beans in advance and leave in cold water overnight, so that afterwards they cook faster and better.
Prepare the pepper, remove the stalk, cut into cubes.
Peel the onion, cut into halves of rings.
Peel the carrots, grate on a coarse grater.
Pass the washed tomatoes through a meat grinder.
Drain the water from the beans.
Take a deep cauldron or a saucepan with a thick bottom for cooking.
Put beans, tomatoes, onions, peppers, carrots, oil in a cauldron. Salt and sweeten everything. Stir gently. The vegetables in the recipe are indicated in the weight that came out after peeling them, removing the seeds and peels.
Put the cauldron on fire. While the dish is cooking, it will let the juice out and shrink in volume, so do not be afraid if it turns out to be a slide when laying out. The workpiece must be stirred every few minutes so that it does not burn and is evenly saturated with all the juices of vegetables and spices. You need to cook for 1.5 hours.
While the vegetables are being cooked, you need to steam sterilize clean cans, and boil the lids in boiling water for about 10 minutes. You need to take half-liter cans for the described volume.
For a quarter of an hour, add chopped garlic and vinegar to an almost finished dish.
When the workpiece is finally ready, quickly put it in jars. Close with the key.

Tomatoes cucumbers bell peppers salad for the winter

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

Would need:

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

Salad tomatoes cucumbers onions for the winter:

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

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

Tomato salad with onions for the winter

A simple and tasty salad will suit lovers of preservation and opponents of long cooking.

Necessary:

tomatoes 2 kg;
garlic 4 heads;
onions 0.5 kg;
a bunch of parsley;
ground pepper;
a pair of lavrushkas;
25 grams of vinegar 9%;
10 peppercorns.

Tomato salad with onions for the winter:

Prepare all vegetables before cooking. They need to be washed, cleaned, then rinsed in cool water, and allowed to drain in a colander.
If the tomatoes are small, cut in half is enough. Next, be guided based on the sizes of vegetables that you have - medium by four, large by eight.
The onion needs to be cut into rings, manually divide the plates into separate rings. If you don't like the rings, you can do it the way you are used to, the taste will not change from this.
Chop the greens not coarsely, but you should not chop them either, it will not look very nice.
The jars need to be washed, but there is no need to sterilize them, since the salad will be prepared right in the container. But boil the lids in boiling water for 10-15 minutes without fail.
We put the marinade to prepare: stir salt and sugar in water, add lavrushka, put to a boil. As soon as it starts to boil, pour in the vinegar, stir with a wooden spoon. Cook for a quarter of an hour, no less.
While the marinade is being prepared, put vegetables in layers in a container: put a few cloves of garlic on the very bottom with the first layer, then sprinkle a little with ground pepper, put a little parsley, onion rings, tomatoes. Then the layers are built up until the entire jar is filled. You need to fold tightly, lightly pressing the contents by hand.
Pour the boiling marinade over the contents of the jars.
Fill a saucepan with water, put a tray or towel on the bottom, put all the jars.
Send the entire structure to the fire, from the moment it boils, sterilize for a quarter of an hour and you can roll it up.
Wrap with a blanket for a day, then send for storage.
Season the dish with butter before serving. A fragrant sweet snack will not leave indifferent anyone who tastes it at least once! It goes well with any side dish and meat dishes.

Tomato salad for the winter assorted

This assortment contains a wide variety of vegetables, and the main ingredient is tomatoes. The brine turns out to be spicy-sweet, which makes it quite original in comparison with the dressings of 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 greens;
a pod of "fire" pepper;
a couple of leaves of lavrushka;
allspice;
Carnation;
100 grams of sugar;
50 grams of salt in a 3-liter bottle;
90 ml vinegar per 3 liter bottle.

Tomato salad with cucumbers for the winter recipes:

Since cabbage is much harder in density than the same tomatoes, they need to be prepared separately, washed, broken into inflorescences, and filled with boiling water.
The same as with cabbage, do with zucchini and squash - cut clean zucchini into rings, cut squash, if not very small, too, pour everything with ordinary boiling water without additives.
Peel the carrots, cut into rings and pour boiling water over too.
Onions - in rings, separate them by hand and pour boiling water over them.
While the vegetables are steaming, wash the bottles and start adding other ingredients: put in each bottle a leaf of lavrushka, 4-5 peppercorns, and a clove.
Add greens. For greens, you can take everything that can grow in the garden: horseradish leaves, currants, dried dill corollas, cherry leaves, a clean parsley root, horseradish root, fresh dill and parsley leaves - everything that you collect, thoroughly wash and peel, spread evenly in each bottle.
Cut the tomatoes in half, cut the cucumbers into rings (if small, you can whole), cut the pepper into rings. Add a little of everything to each bottle.
Drain the water from the onion, add evenly to each bottle; do the same with carrots, cabbage and zucchini, put everything in bottles. If you like “beautiful” preservation - the moment has come to do it this way. For example, vegetables can be cut with a curly knife, or the pieces can be shaped into original shapes using the same kitchen gadgets.
It is recommended to repeat the layers of salad.
After adding all the vegetables, close to the top, add a small piece of hot pepper, a few cloves of garlic each.
Prepare boiling water, pour it all the bottles to the very neck. Cover with lids and just leave for a quarter of an hour under a thick towel, it can be a little longer, but definitely not less than this time, otherwise the vegetables will not steam well and the workpiece will quickly deteriorate.
Remove the caps. Drain the liquid from the bottles into a saucepan using a special lid in the hole. The infusion will be needed to prepare the marinade. Indeed, during the infusion, all the tastes of vegetables and spices have gathered in it.
Put the liquid on fire, add sugar and salt, leave to boil. When it starts gurgling, boil for a couple of minutes, no more.
While the filling is boiling, pour 90 ml of table vinegar into each bottle into each container.
Pour over the boiled marinade. Close with lids, wrap with a blanket for a day, so that the vegetables are infused and soaked in each other's juices and spices. Then send for storage.