Cucumber and tomato salad for the winter

Cucumber and tomato salad is an excellent option for preparing for the winter. These vegetables can be combined with almost any garden crop, so this salad can be varied by adding cabbage, peppers, garlic, onions, eggplant, carrots, etc. There are preparation options with and without sterilization; you can prepare a salad by mixing the ingredients or laying them in layers. In any case, this salad will come in handy in winter.

Cucumber and tomato salad for the winter without sterilization

The salad according to this recipe does not require sterilization, since the vegetables are boiled before putting into jars. The cooking process is not long, so cucumbers and tomatoes remain almost as fresh, do not fall apart, and thanks to preservatives - vinegar, salt and sugar - they are stored for a long time.

1. 
   How to prepare a salad of cucumbers and tomatoes for the winter? Select suitable containers for subsequent preparation of the salad. Cut the cucumbers into pieces - semicircles, quarters or otherwise.
2. 
   Cut the tomatoes into small slices and place them with the cucumbers. Follow them with diced bell peppers.
3. 
   Cut the garlic cloves into several pieces and pour into the pan. Also add onion, cut into half rings, to the vegetables.
4. 
   Mix assorted vegetables with the specified amount of sugar, salt, vegetable oil and vinegar. Mix the ingredients and let stand for about an hour until the juice is released.
5. 
   After an hour, put the pan with vegetables on the stove. Turn the heat to medium and cook the mixture after boiling for about 15 minutes. During this time, stir the vegetables several times. Check the onion for doneness, as it takes longer to cook than other foods. If it is soft enough, turn off the heat.
6. 
   Sterilize jars and lids of the required volume in advance. Place the salad in a dry container and securely screw on the lids. Leave the jars upside down to cool and store.

Bon appetit!

Assorted cucumbers and tomatoes are to die for

The preparation for this recipe belongs to the category of salads, but cucumbers and tomatoes can be served separately, since they are cut into fairly large pieces.

Ingredients:

• Tomatoes – 1.5 kg.
• Cucumbers – 1.5 kg.
• Sugar – 2.5 tbsp. l.
• Salt – 2 tbsp. l.
• Vinegar 9% - 2.5 tbsp. l.
• Vegetable oil – 1 tbsp.
• Onion – 0.7 kg.
• Bay leaf, peppercorns.
• Dill – 100 g.

Cooking process:

1. Chop the washed cucumbers and tomatoes into large pieces.Cucumbers - in circles about 1 cm thick, and tomatoes - in halves or quarters, depending on their size.

2. Cut the onion into large rings.

3. Wash the dill and chop it with a knife. You can take greens along with thick stems.

4. Mix vegetables, dill in a large container, add salt and sugar, and then oil and vinegar. Leave the well-mixed ingredients to form juice for about half an hour. At the end of the allotted time, add spices. In addition to pepper and bay leaf, you can add herbs, such as oregano.

5. Prepare jars for subsequent sterilization: wash them with detergent, pour boiling water over them and dry. Boil lids for seaming in water for 3 minutes.

6. Distribute the salad evenly among the jars and pour out the juice that has accumulated in the container. Cover the workpieces with lids and set to sterilize. The water in the sterilization container should cover at least ¾ of the height of the jars. After the liquid boils, sterilize the salad for 15-20 minutes. Roll up the jars, let the contents cool and place in a cool place.

Bon appetit!

Cucumber and tomato salad for the winter in layers

The salad according to this recipe has a bright appearance due to the layering of colorful vegetables. The vegetables remain dense, although they are saturated with spicy brine.

Ingredients:

• Tomatoes – 0.4 – 0.5 kg.
• Cucumbers – 0.5 kg.
• Bell pepper – 200 g.
• Onion – 2 pcs.
• Vegetable oil – 2 tbsp. l.
• Sugar – 6 tbsp. l.
• Salt – 2.5 tbsp. l.
• Vinegar essence 70% - 1 tsp.
• Allspice and black peas – 3 pcs each.
• Water – 1 l.

Cooking process:

1. Cut tomatoes and cucumbers into neat rings. For salad, it is better to choose medium-sized vegetables. Large fruits will have to be cut into half rings.

2. Peel the bell pepper and also cut into rings.You can use part red and part yellow pepper to make the salad even brighter.

3. Using a sharp knife, cut the onions into thin rings.

4. First add two types of pepper into 1-liter jars that have been sterilized in advance.

5. Then lay the vegetables in layers. Choose the order of installation yourself; it is important that the layers alternate with each other several times. There is no need to compact the vegetables in the jar, but it is worth adding a little density to the layers.

6. Cook a simple marinade from a liter of water and the amount of sugar and salt indicated in the recipe. Cooking involves dissolving the crystals in water; to do this, simply stir the ingredients well and bring the brine to a boil.

7. Pour the cooked marinade into the jars with puff salad, cover with lids and begin sterilization in a container with water. The process will take 15-20 minutes from the moment of boiling.

8. Remove the jars from the water and pour a teaspoon of essence and a tablespoon of vegetable oil into each. After this, roll up the jars and put them in storage.

Bon appetit!

Delicious salad of cucumbers and tomatoes with cabbage

In this salad, vegetables remain crisp and retain their brightness and juiciness. Cabbage for salad should be taken young, not overgrown, so that it does not turn out to be bitter.

Ingredients:

• Cucumbers – 1 kg.
• Tomatoes – 1 kg.
• Cabbage – 1.5 kg.
• Onion – 700 g.
• Garlic – 1 head.
• Salt – 2 tbsp. l.
• Sugar – 1 tbsp.
• Ground black pepper to taste.
• Bay leaf – 3-4 pcs.
• Vinegar 9% – 1 tsp. per jar 0.5 l.
• Sunflower oil – 1 tbsp. l. per jar 0.5 l.

Cooking process:

1. Peel the damaged cabbage leaves, wash it and shake off the water, and then chop it thinly with a sharp knife.

2. Cut the tomatoes into slices as for a regular salad.It is advisable to take dense vegetables, even unripe ones.

3. Chop the cucumbers in any shape - strips or circles of medium thickness. They should also be strong and without bitterness.

4. Cut the onion into halves of rings, and divide the garlic cloves into several parts.

5. Place all vegetables in a large bowl, mix first without additional ingredients, and then add salt, sugar, ground black pepper and mix again. Let the salad stand for 15-20 minutes.

6. Sterilize 0.5 liter jars and prepare lids for them. Place a laurel leaf at the bottom of each jar.

7. Fill the containers with the salad mixture, pressing lightly with a spoon. Pour a teaspoon of vinegar and a tablespoon of oil into each jar on top.

8. Pour water into a saucepan or basin suitable for use on the stove, and place a piece of cloth at the bottom. Place the jars in a container, adjust the amount of water so that it covers the jars ¾ of the way up, and light the fire. When the water boils, reduce the heat and sterilize the salad for about half an hour.

9. Close the finished salad with lids using a seaming machine, cool the jars upside down and store in a cool place until ready to use.

Bon appetit!

Cucumber and tomato salad for the winter with bell peppers

This recipe uses a familiar combination of vegetables: tomatoes, cucumbers, peppers. Salad is a universal appetizer that can be served with any side dish or meat dish.

Ingredients:

For a liter jar:

• Cucumbers and tomatoes - 300 g each.
• Bell pepper – 200 g.
• Onions – 150 g.
• Garlic – 3-4 cloves.
• Dill (umbrellas) – 3-4 pcs.
• Vegetable oil – 3 tbsp. l.
• Vinegar 9% - 30 ml.
• Salt – 20 g.
• Sugar – 10 g.
• Water – 500 ml.
• Allspice – 6 peas.

Cooking process:

1. Cut the cucumbers into short strips, tomatoes and peppers into large cubes, and the onion into half rings.

2. Sterilize liter jars. You can simply wash them well, then pour boiling water into them and let them stand for a few minutes. Pour out the water and let the drops on the glass evaporate. Boil tin lids for seaming for 3 minutes.

3. Vegetables can be mixed together and placed in equal parts into jars or laid out in layers. They fit quite tightly, but are not compacted. It must be remembered that there must be room for preservatives: vinegar, salt, sugar, etc.

4. Place a clove of garlic and an umbrella of dill on top of the vegetables in each jar. You can use dried dill.

5. Then pour 1 tsp into jars. salt and 0.5 tsp. sugar, pour in 2 tsp. vinegar and 1 tbsp. l. vegetable oil.

6. Boil water and pour boiling water over the jars of salad. It is necessary to take precautions to prevent the jars from bursting: place them on some kind of material or place a knife blade under the bottom.

7. Sterilize jars covered with lids after boiling water for 25-30 minutes. Then roll it up and be sure to turn it upside down. After cooling, store in a cool place.

Bon appetit!

Step-by-step recipe for cucumber, tomato and carrot salad

This salad does not require sterilization. Before seaming, vegetables are stewed until cooked, and then simply put into jars. Carrots add a pleasant sweetness and bright color to the salad.

Ingredients:

• Cucumbers – 1 kg.
• Tomatoes – 1 kg.
• Carrots – 500 g.
• Onion – 350 g.
• Vegetable oil – 6 tbsp. l.
• Salt – 2 tbsp. l.
• Vinegar 9% - 2 tbsp. l.
• Ground black pepper – 0.5 tsp.

Cooking process:

1.Wash all vegetables, get rid of damaged areas, peel, cut off the places where the stalks are attached.

2. Grate the carrots on a coarse grater; you can chop them thinly with a knife if you want them to remain dense after cooking.

3. Cut the cucumbers into circles approximately 0.3-0.5 cm thick. You can use a vegetable cutter.

4. Cut the tomatoes into medium-sized slices.

5. Chop the onion into cubes with a knife or cut into half rings. Its volume can be varied, since it plays the role of an additional ingredient.

6. Mix onions, carrots and cucumbers in one large bowl, where they will simmer for 15 minutes over medium heat. During the stewing process, the vegetables should be stirred several times.

7. Add tomatoes to the container and continue simmering for another 15 minutes. Stir the contents regularly to avoid burning.

8. The next step is to add vegetable oil, salt and ground pepper to the vegetables. Simmer the well-mixed ingredients again for about 15 minutes. At the end of cooking, add vinegar and taste the salad, adjust the amount of salt if necessary.

9. Prepare the jars by sterilization or simply pour boiling water over them and let the moisture evaporate. Boil the lids. Place the salad mixture into jars and seal tightly using a sealer. Store jars that have cooled upside down in a cool place.

Bon appetit!

A simple recipe for winter cucumber and tomato salad with zucchini

In this recipe, each vegetable plays its own irreplaceable role: the tomato adds a characteristic sourness, the cucumber gives density and crispness, and the zucchini adds soft tenderness to the consistency of the salad. The salad is not sterilized, but immediately after stewing it is put into clean jars and rolled up.

Ingredients:

• Cucumbers and zucchini – 1 kg each.
• Tomatoes – 700 g.
• Onions – 300 gr.
• Parsley and dill - 100 g each.
• Vegetable oil – 100 ml.
• Salt – 2 tbsp. l.
• Sugar – 4 tbsp. l.
• Vinegar 9% – 100 ml.
• Tomato paste – 50 g.

Cooking process:

1. Peel the zucchini, remove the pulp and seeds, and cut the dense part of the vegetable into cubes of approximately 2x2 cm.

2. Cut the cucumbers into circles or cubes, just like zucchini.

3. Do the same with the tomatoes - turn them into pieces approximately equal in size to cucumber and zucchini. Peel the onions and cut them as desired.

4. Place vegetables in a saucepan, add salt and sugar, pour in vegetable oil. Place the pan on the fire, bring the mixture to a boil and simmer on medium power for 25-30 minutes.

5. Chop the washed greens with a knife and add to the vegetables. Send tomato paste there too. It can be replaced with sauce, tomato puree or adjika. Simmer the mixed mixture under the lid for another 5 minutes, then pour in the vinegar and finish simmering after mixing the ingredients.

6. Place the prepared salad in washed and sterilized jars and roll up.

Bon appetit!

Delicious salad of cucumbers, tomatoes and onions

This is a traditional salad made from a minimum number of ingredients with a classic taste. Vegetables are mixed in it, placed in jars and sterilized.

Ingredients:

• Cucumbers - 1 kg.
• Tomatoes -1.5 kg.
• Onions – 0.7 kg.
• Allspice and black peas – 3 pcs each. per liter jar.
• Bay leaf – 1 pc. per liter jar.
• Vegetable oil – 1 tbsp. l. per liter jar.
• Dried dill – 2 tbsp. l.
• Water – 2 l.
• Sugar – 1 tbsp.
• Salt – 3 tbsp. l.
• Vinegar 6% - 150 ml.

Cooking process:

1.Select medium-sized, strong tomatoes, wash them and cut them into slices about 0.3-0.5 cm thick.

2. Cucumbers, like tomatoes, should be firm and not overgrown. They also need to be cut into circles.

3. Cut the onion into rings of approximately the same thickness as the rest of the vegetables.

4. Wash and pour boiling water over the jars, and do the same with the lids. Let the container dry.

5. Place aromatic substances at the bottom of each jar: two types of pepper, a little dried dill and bay leaf.

6. Mix the chopped vegetables in a large container and distribute the mixture evenly among the jars.

7. Cook the brine for the salad. To do this, combine 2 liters of water with the specified amount of salt and sugar, put on the stove and bring to a boil, stirring. Cook over low heat for 2 minutes and then pour in the vinegar.

8. Fill jars filled with vegetables with hot brine to the top, then pour a spoonful of vegetable oil into each jar. Cover the workpieces with lids and send for sterilization. The jars should be in a container with water filled to the bottom of the neck. The water around the jars should simmer slowly. Liter jars need to be sterilized for 10-15 minutes.

9. After the recommended time has passed, carefully remove the jars from the water after turning off the stove. You can use a ladle or ladle to pour some water out of the container to make it easier to remove hot workpieces. Roll up jars of salad under tin lids and let them cool upside down.

Bon appetit!

Cucumber and tomato salad for the winter with eggplants

In this recipe, vegetables are fried in oil before rolling, so their taste is brighter and richer. The salad turns out to be satisfying, thick and bright in appearance.

Ingredients:

• Cucumbers – 700 g.
• Tomatoes – 700 g.
• Eggplants – 500 g.
• Bell pepper – 500 g.
• Onion – 300 g.
• Sugar – 3 tbsp.
• Vegetable oil – ½ tbsp.
• Salt – 2 tbsp. l.
• Vinegar – 50 ml.

Cooking process:

1. Eggplants must be peeled before frying if they are large and tough. If the vegetables are young, it is not necessary to remove the skin. Cut them into cubes, removing seeds and internal viscous mass. Pour in salted water and let stand for 15 minutes. During this time, the unwanted bitterness will go away. Then rinse the cubes and dry them.

2. Heat vegetable oil in a deep frying pan or cauldron and first add the onion, cut into rings.

3. After peeling and cutting the bell peppers into pieces in any shape, place them in the frying pan with the onions.

4. Then add the diced cucumbers and fry them.

5. Place the eggplant pieces in the frying pan after the cucumber pieces. Fry the mixed vegetables, stirring, avoiding burning, until the eggplants become transparent.

6. Then add salt and sugar to the pan, as well as the tomatoes divided into slices. Mix everything with a spatula, turn the heat to low, cover the pan with a lid and simmer for 5 minutes.

7. Before turning off the stove, add vinegar to the vegetables and taste the salad. If the vegetables are soft and the concentration of salt, sugar and vinegar suits you, remove the preparation from the stove.

8. Place the mixture into sterilized jars and roll up. The salad can be consumed immediately after preparation, but it can also be stored for a long time.

Bon appetit!

Step-by-step recipe for salad with cucumbers and tomatoes with garlic

Simple ingredients and a light tangy flavor distinguish this salad. Vegetables remain as fresh in it, and garlic, parsley and dill complement the vitamin composition and enhance the pleasant aroma. Be prepared for the salad to sit for several hours before rolling.

Ingredients:

• Cucumbers – 2 kg.
• Tomatoes – 2 kg.
• Parsley and dill - 70 g each.
• Garlic – 2 heads.
• Vegetable oil – 1 tbsp.
• Vinegar 9% - 0.5 tbsp.
• Sugar – 200 g.
• Salt – 50 g.
• Ground black pepper – 0.5 tbsp. l.

Cooking process:

1. Cut cucumbers into medallions. If they are large, divide them into semicircles.

2. Cut the tomatoes in the same way. It is important to choose firm vegetables so that they do not soften and turn into mush.

3. Wash the dill and parsley, pour over boiling water and chop as for a regular salad.

4. Peel the garlic and cut each clove into several thin slices.

5. Mix all the chopped vegetables, pour in vegetable oil and vinegar, add salt and sugar. Determine the amount of pepper yourself. You can also reduce or increase the volume of other flavor enhancers. Leave the mixture for 3-4 hours so that the components release their juice and marinate.

6. Sterilize jars and lids in the usual way. Since the workpiece will be sterilized, you can limit yourself to treating the jars with boiling water.

7. Distribute the salad in equal portions into jars and start the sterilization process. Place the jars in a container of water and, after boiling, keep it on the fire for 20 minutes (for 1-liter jars). Roll up the jars under the lids and leave to cool. Store in a cool place.

Bon appetit!