Salad of cucumbers, tomatoes, peppers and onions for the winter

A salad of cucumbers, tomatoes, bell peppers and onions for the winter is just a godsend for a festive winter table. In general, prepared salads are a real culinary miracle. They can be served cold or hot, combined with various dishes and prepared in various stews. Since there are many different recipes for winter salads, we have selected 8 of the best recipes for salad from cucumbers, tomatoes, peppers and onions for the winter, step by step with photos. Enjoy!

The recipe for a salad of cucumbers, tomatoes, peppers, and onions for the winter is to die for

Salad made from cucumbers, tomatoes, peppers, and onions for the winter is distinguished by its brightness, elegant appearance and excellent taste, for which it is called “finger-licking”. The proportion of vegetables can be changed to your taste, but it is important to maintain the ratio of marinade ingredients to the number of vegetables. In this recipe, we keep the chopped vegetables in the marinade for up to half an hour and then sterilize them in jars.

1. 
   Peel and rinse vegetables for salad.
2. 
   Cut the tomatoes into small slices.
3. 
   Cut the cucumbers into thin circles.
4. 
   Cut the onion into rings.
5. 
   Chop the garlic cloves with a knife.
6. 
   Remove the seeds with partitions and stalks from sweet peppers, and cut the pulp into thin rings. Peppers can be taken in different colors.
7. 
   Finely chop the parsley and dill.
8. 
   Place the chopped vegetables and herbs into a deep bowl and add salt and sugar to them.
9. 
   Then pour in vegetable oil. Mix everything carefully. Cover the dishes with a napkin and leave the vegetables for half an hour so that they release juice.
10. 
    Pour 5 peas of allspice into clean liter jars. Then compactly place the chopped vegetables in them.
11. 
    Pour the juice over the vegetables and put a little hot pepper on top of each jar.
12. 
    Sterilize the salad according to the general rules of sterilization within 25 minutes from the start of boiling water in the pan.
13. 
    At the end of sterilization, pour a tablespoon of vinegar into each jar.
14. 
    The prepared salad of cucumbers, tomatoes, peppers, and onions for the winter is “finger-licking good” and hermetically sealed, put on lids and covered with a terry towel overnight. Transfer the cooled salad to the storage area for your preserves. Good luck and delicious preparations!

Salad of cucumbers, tomatoes, peppers, onions in their own juice

An appetizing salad of the last autumn vegetables can be prepared directly in its own juice. Such a dish will have a dense, rich taste and an amazing aroma that will remind you of summer days. Such a bright and tasty salad can even be served on a festive table - it will definitely decorate any feast.

Ingredients:

• Cucumbers – 1 kg.
• Tomatoes – 0.7 kg.
• Bell pepper – 0.5 kg.
• Onions – 2 pcs.
• Bay leaf - to taste
• Table salt – 1.5 tbsp.
• Granulated sugar – ½ tbsp.
• Vinegar 9% - 50 ml.

Cooking process:

1. Before you prepare a delicious and spicy vegetable salad for the winter, you need to prepare all the vegetables and other ingredients necessary for the salad. Wash the vegetables thoroughly and peel the onions in advance.

2. Peel the bell peppers, remove the partitions and stalks from the vegetable. Cut the peppers themselves into strips and place in a saucepan. Then cut the tomatoes into slices. The size and number of slices depends on the size of the tomatoes themselves. Cut the cucumbers into circles or slices depending on the size of the fruit.

3. Add all the ingredients to the pan with the pepper, then peel the onion and cut it into half rings. Place the onion in the pan with the vegetables and stir gently. The salad should be left at room temperature for a while so that the vegetables have time to release their juice. To speed up the process, immediately add granulated sugar and salt to the mixture of ingredients.

4. After about half an hour, when the vegetables have released their own juice, put the container with the vegetables on the fire and bring the vegetables to a boil. The salad needs to be cooked for literally ten minutes, adding vinegar and spices at your discretion at the very end.

5.While the salad is ready, carefully sterilize the jars and lids so that you can immediately place the still hot dish into them. Cover the salad jars with sterile lids and then pasteurize the jars in a wide saucepan for fifteen minutes.

6. Quickly roll up the jars, turn them over, and wrap them up. The salad will cool completely in about a day, then it can be stored. It is better to try this delicious dish no sooner than after a week.

A simple recipe for salad of cucumbers, tomatoes, peppers, onions without sterilization

Winter preparations of vegetables are often difficult in that they first need to be cooked for a long time, and then pasteurized and cooled for no less a long time. The process takes a considerable amount of time, so we offer an excellent salad recipe that does not require subsequent sterilization.

Ingredients:

• Cucumbers – 1 kg.
• Ripe tomatoes – 0.5 kg.
• Sweet bell pepper – 0.5 kg.
• Onions – 1-2 pcs.
• Dill – 1 sprig
• Salt – 1 tbsp.
• Sugar – 2 tbsp.
• Vinegar essence 70% – 1 tsp.
• Drinking water – 1 l.

Cooking process:

1. Take all the vegetables on the list and wash them thoroughly in running water. The peppers need to be thoroughly peeled and rinsed to remove seeds, the butts of the cucumbers should be removed, and the dense attachment points of the branches should be cut out of the tomatoes. Just peel the onion immediately.

2. In a suitable sized saucepan, mix water with sugar and salt, then bring the mixture to a boil. Place the washed dill there and boil for a couple of minutes. Then start putting vegetables into the container: first tomatoes, then cucumbers and then peppers. Cut the onion into rings or whatever you prefer and also place in the container.

3. While the vegetables in the marinade are boiling for about 10 minutes, rinse and sterilize the seaming jars.Also, do not forget to tidy up the lids for the workpiece.

4. Add vinegar to the pan with vegetables, stir and turn off the heat. Use a slotted spoon to remove the vegetables from the brine and place them in jars. After this, you need to pour boiling brine into each jar of salad and immediately seal or seal it tightly.

5. After the salad in the jars has cooled completely, store it in a cool, dark place. If prepared correctly, such a salad can last at least a year in the cellar.

Salad of cucumbers, tomatoes, peppers, onions in layers for the winter

A vegetable salad laid out in layers looks beautiful and interesting. Such jars look very neat and bright, so they are even suitable for a gift to one of your friends or relatives. The recipe is not too different from the classic one, but it looks beautiful and is pleasing to the eye.

Ingredients:

• Cucumbers – 1 kg.
• Tomatoes – 0.7 kg.
• Bell pepper – 0.5 kg.
• Onions – 2 pcs.
• Bay leaf - to taste
• Table salt – 1.5 tbsp.
• Granulated sugar – ½ tbsp.
• Vinegar 9% - 50 ml.
• Drinking water – 1 l.

Cooking process:

1. Prepare all salad ingredients for chopping. Measure out the bulk parts, and also take clean filtered or bottled water without additives.

2. Rinse vegetables, except onions, under running water. The onion must be peeled and then rinsed. The dill also needs to be washed and dried on a towel or in a colander.

3. Wash the jars in which you will roll up your delicious puff salad with mustard powder or soda solution. After this, sterilize the jars in a convenient way.

4. Place chopped onions in half rings at the bottom of a sterile jar. Then finely chop the dill and pour some of it onto the onion layer.

5.Peel the peppers, remembering to remove the white partitions. Cut the fruit into strips. Trim the butts of the cucumbers and chop them into slices. Cut the tomatoes into slices.

6. Place a layer of tomatoes on the layer of onions and dill. Then sprinkle this layer with dill and add cucumbers. Add the dill again and, lastly, add the peppers. After this, you need to pour boiling water into the jar up to the neck and cover the container with a lid.

7. Drain the water from the jar into the pan after about half an hour and add salt and granulated sugar. Don't forget to add bay leaf and allspice to the pan if you like aromatic brine. Bring the liquid in the pan to a boil, let it simmer for about five minutes and remove from the heat. Add vinegar to the brine and stir.

8. Fill jars with puff salad to the top with marinade. Immediately secure the salad with sterile lids to keep the jars sealed. Turn hot containers with salad upside down until they cool completely, and then store in a dark place with moderate temperature.

Delicious salad with cucumbers, carrots, tomatoes, peppers, onions

An appetizing salad of colorful vegetables will perfectly diversify your collection of winter preparations. Appetizing vegetables in a light marinade will not leave your family and guests indifferent. This salad is quite easy to prepare, you just need a little time and some fresh, delicious vegetables!

Ingredients:

• Tomatoes – 1 kg.
• Ground cucumbers – 1 kg.
• Carrots – 0.5 kg.
• Onions – 0.5 kg.
• Bell pepper – 0.5 kg.
• Vinegar 9% – 2 tbsp.
• Vegetable oil – 5 tbsp.
• Table salt – 2 tbsp. l.

Cooking process:

1. Rinse all vegetables thoroughly under running water.Then peel the carrots and remove seeds and membranes from the peppers. Chop the cucumbers and tomatoes, cut the peeled onion into half rings.

2. Place vegetables, except tomatoes, in a saucepan with a thick bottom. Add a little purified water there and simmer for about half an hour over low heat. During this time, wash and sterilize the jars for the preparation.

3. Add tomatoes to the pan with vegetables and cook for another ten minutes. After this, pour salt into the container with the salad, pour in vegetable oil and vinegar. Simmer everything together for another five minutes.

4. Quickly place the finished hot salad into jars and immediately roll up or screw on the lids. You can additionally pasteurize the workpiece if you doubt the heat treatment of the products. Wrap hot jars until they cool completely and then put them in a pantry or cellar for long-term storage.

Salad with cabbage, cucumbers, carrots, tomatoes, peppers, onions for the winter

A salad with cabbage and vegetables can be easily prepared for future use to enjoy an appetizing snack in winter. This salad can be served for lunch with cutlets and mashed potatoes, or you can diversify the holiday table with the help of this preparation. Don't pass up this recipe and try something new!

Ingredients:

• Small cucumbers – 1 kg.
• Tomatoes – 1 kg.
• Vegetable oil – 100 gr.
• White cabbage – 1 kg.
• Carrots – 1 kg.
• Sweet pepper – 1 kg.
• Onions – 1 pc.
• Coarse salt – 50 gr.
• Vinegar 9% - 100 ml.
• Granulated sugar – 2 tbsp.

Cooking process:

1. Rinse all vegetables for the salad in running water and chop. The cabbage should be finely chopped with a knife or using a food processor.

2. Cut ripe tomatoes into small slices, and before slicing, remove seeds and membranes.Peel the carrots and then grate the root vegetable on a medium grater or chop in a food processor. Cut the cucumbers into thin slices.

3. Cut the onion into strips or half rings and add to the rest of the vegetables. In a thick-bottomed saucepan, place the vegetables on low heat and cook them for ten minutes after boiling. Then add vinegar, vegetable oil, salt and granulated sugar to the salad. Cook the mixture for another ten minutes over low heat.

4. Jars for wrapping salad for the winter need to be thoroughly rinsed, and then thoroughly sterilized with boiling water, steam or in the oven. Quickly place the vegetable salad into the jars and cover the jars with sterile lids.

5. Then you need to pasteurize the workpiece. To do this, cover the bottom of a large pan with a towel or cloth, place the jars there and fill with water up to the hangers of the jars. After the water with the jars boils, pasteurize the workpiece for twenty minutes.

6. Immediately quickly roll up the lids and turn the jars upside down, wrapping them in a coat of towels or blankets. The salad will cool for at least a day, after which it can be stored in the pantry or cellar.

Bon appetit!

Step-by-step recipe for vegetable salad with garlic

Garlic is almost a mandatory ingredient in recipes with winter vegetables. Pickled and rolled garlic has a very special taste and aroma that saturates vegetables. The piquancy and bright taste of garlic preparations appealed to many cooks, so even such a simple salad cannot do without garlic in the composition.

Ingredients:

• Cucumbers – 1 kg.
• Tomatoes – 0.7 kg.
• Bell pepper – 0.5 kg.
• Onions – 2 pcs.
• Garlic – 3 cloves
• Bay leaf - to taste
• Table salt – 1.5 tbsp.
• Granulated sugar – ½ tbsp.
• Vinegar 9% - 50 ml.

Cooking process:

1. Before preparing a delicious and aromatic vegetable salad with garlic for the winter, you need to prepare all the vegetables and other ingredients necessary for the salad. All vegetables must be washed in advance, and the onions and garlic must be peeled and rinsed under running water.

2. Remove seeds and membranes from sweet peppers. Cut the vegetable into strips and place it in the pan. After this, chop the tomatoes, cutting them into small slices. Cut the cucumbers into circles or slices depending on the size of the fruit. Pass the garlic through a garlic press, and cut the onion into half rings.

3. Place all ingredients in a multicooker bowl and leave it in the room for half an hour so that the salad releases its own juice. Mix all ingredients first. Immediately pour salt and granulated sugar into the container.

4. When the vegetables have already released their own juice, place the multicooker bowl in the appliance and select the “Stew” mode, setting the timer for half an hour. In this case, the multicooker is good for its excellent heat treatment and constant temperature conditions.

5. While the salad is stewing in the slow cooker, thoroughly sterilize the jars with lids. At the end of the salad preparation time, place the dish in sterile jars, filling it tightly and compacting it.

6. Quickly roll up the jars with sterile lids, turn the containers over and wrap them thoroughly. The salad will cool completely in about a day or two, after which the workpiece can be removed for long-term storage.

A simple and tasty recipe for winter vegetable salad with eggplants

• Ground cucumbers – 1 kg.
• Ripe tomatoes – 1 kg.
• Vegetable oil – 100 gr.
• Eggplant – 1 kg.
• Carrots – 1 kg.
• Sweet pepper – 1 kg.
• Onions – 1 pc.
• Garlic – 3-4 cloves
• Coarse salt – 50 gr.
• Vinegar 9% - 100 ml.
• Granulated sugar – 2 tbsp.

Cooking process:

1. First, you need to wash the eggplants and remove their tails. Cut the vegetable into rings or strips - at your discretion. Then sprinkle them with salt and leave to steep.

2. While the eggplants are salting, wash the remaining vegetables. Peel the carrots, and also remove the peels from the garlic and onions. Rinse.

3. Grate the carrots on a medium grater and place the chopped vegetable in the pan. Then cut the tomatoes into slices and add them to the carrots. Peel the peppers from seeds and membranes, cut into strips and cut the cucumbers into slices. Place these vegetables in the pan too.

4. Rinse the eggplants from salt to remove bitterness. Add the vegetables themselves to the rest of the ingredients. After this, chop the onion in a convenient way and pass the garlic through a garlic press. Mix everything.

5. Pour granulated sugar and salt into the pan with the future vegetable salad, stir and place the container on low heat. When the salad in the pan boils, cook it covered for half an hour. Five minutes before the end of cooking, add vinegar and oil to the container with the salad.

6. While your vegetable salad with eggplant is ready, wash the sealing jars and lids with baking soda. Then sterilize the container over steam, or use the oven.

7. Distribute the hot, still boiling salad evenly among the jars and quickly tighten the lids. Cool the jars with the preparation for two days in a coat of towels or blankets, and then feel free to put away the appetizing dish for long-term storage in the cellar or pantry.

Bon appetit and culinary success!