Tomato salad for the winter

Tomato salad for the winter is a good option for preparing this vegetable during harvest, because fresh tomatoes cannot be preserved for a long time. The salad is often complemented with other vegetables and spices, which can be chosen according to personal taste. For long-term storage, salad is prepared using different sterilization methods.

Tomato salad for the winter “You'll lick your fingers”

There are many options for tomato salads called “Finger-licking goodness”, and they all have in common the good taste of the preparation, although they differ in the set of ingredients. In this recipe, add tomato salad with onions, garlic and spices. We choose salad varieties of tomatoes that tolerate heat treatment well.

1. 
   How to prepare a delicious tomato salad for the winter? Tomatoes selected for preparing the salad at the rate of 300 grams. for one half-liter jar, rinse well under running water, dry with a napkin and cut into large slices.
2. 
   Peel the onion and cut into rings at least 5 mm thick.
3. 
   Wash the jars for the preparation with soda and sterilize in any way. Boil the lids. Wash green leaves. Place spices in each jar according to the proportions of the recipe.
4. 
   Then compactly place the tomato slices into the jars, cut side down, and arrange them with onion rings.
5. 
   Cook the marinade in a saucepan adding the calculated amount of salt and sugar. Pour vinegar into the boiling marinade and immediately turn off the heat.
6. 
   Then pour the hot marinade over the tomatoes and onions in the jars, filling them to the very top. Cover the jars with lids and sterilize the salad in a large saucepan, the bottom of which is covered with a towel, for 7 minutes from the start of boiling water.
7. 
   Then seal the finger-licking tomato salad, put it on the lids and cool completely under a warm blanket. You can store the salad in any cool and dark room. Delicious and successful preparations!

Green tomato salad without sterilization for the winter

Unripe tomatoes are inedible raw, but a green tomato salad for the winter has a good taste and the tomatoes themselves retain their elastic texture. In this recipe, we add carrots and onions to the salad. We prepare the salad with pickling and heat treatment, which makes green tomatoes harmless and tasty, although there are equally tasty “raw” options.The recipe is simple and convenient for processing large quantities of green tomatoes.

Cooking time: 13 hours.

Cooking time: 1 hour.

Servings: 6 l.

Ingredients:

• Green tomatoes – 3 kg.
• Onion – 1.5 kg.
• Carrots – 1.5 kg.
• Bay leaf – 5 pcs.
• Black peppercorns – 7 pcs.
• Salt – 3 tbsp.
• Sugar – 1 tbsp.
• Vinegar 9% – 100 ml.
• Vegetable oil – 300 ml.

Cooking process:

Step 1. Rinse green tomatoes well under running water, cut into slices of any shape, removing the bases of the stalks.

Step 2. Peel the onion and cut into quarter rings or half rings.

Step 3. Peel, rinse and chop the carrots on a coarse grater.

Step 4. Place the chopped vegetables immediately into a deep bowl, sprinkle with salt and mix everything with your hands. Cover the dishes with a napkin and leave the vegetables for 12 hours at room temperature so that they salt and release their juice. During this time, the salad must be mixed well several times.

Step 5. After this marinating time, transfer the vegetable mixture to a special stewing container. In a separate bowl, cook the marinade from the amount of vinegar, sugar, vegetable oil and seasonings specified in the recipe. Cook the marinade over low heat for a couple of minutes and then pour over the salad. Simmer the salad over low heat, without covering the dish with a lid, for 30 minutes.

Step 6. Sterilize salad jars and lids in advance using any method. Without turning off the heat under the dish with the stewed salad, place it in prepared jars and immediately seal it tightly. Then place the jars with green tomato salad on the lids, cover with a warm blanket and, after cooling completely, transfer to a place for storing homemade preserves. Delicious and successful preparations!

Tomato salad with garlic and bell pepper for the winter

Tomatoes with garlic and bell peppers are prepared for the winter using the “lecho” type, and in this recipe you are invited to prepare a salad from these vegetables. For the salad, we choose meaty varieties of tomatoes, and you can have substandard ones, because we will cut them into pieces. Bell peppers can be used in any color, and you can add hot peppers for added spiciness. We prepare the salad by sterilizing in jars, which will preserve the bright color of the tomatoes and peppers.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Servings: 3 l.

Ingredients:

• Tomatoes – 2.5 kg.
• Bell pepper – 700 gr.
• Garlic – 1.5 heads.
• Hot pepper - to taste.
• Greens - to taste.
• Salt – 1.5 tbsp.
• Sugar – 3 tbsp.

For one half-liter jar:

• Vinegar 9% – 1 tbsp.
• Vegetable oil – 1 tbsp.

Cooking process:

Step 1. The tomatoes and bell peppers selected for the salad are washed well under running water and dried with a napkin. Seeds with partitions are removed from peppers. Then the vegetables are cut into medium pieces of arbitrary shape and transferred to a separate bowl.

Step 2. The garlic is peeled and finely chopped with a knife.

Step 3. The greens (dill, parsley or mixed greens) are washed, dried and finely chopped. The chopped garlic and herbs are transferred to the tomatoes. The vegetables are sprinkled with salt and sugar and mixed carefully so as not to damage the integrity of the pieces.

Step 4. Then the salad is compactly laid out in clean jars. Vinegar and vegetable oil are poured into each jar, according to their volume. The jars are covered with clean sealing lids.

Step 5.Then the jars of salad are sterilized in a large saucepan, the bottom of which is covered with a towel, like all home preserves. The sterilization time for half-liter jars is 12 minutes from the start of boiling water in the pan.

Step 6. After the sterilization time has expired, the salad of tomatoes with garlic and bell pepper is hermetically sealed. The jars are placed on the lids. For a day they are covered with any “fur coat” and after cooling are transferred to storage in a cellar or pantry. Delicious and successful preparations!

Tomato salad with onions and vegetable oil for the winter

Not all tomatoes are suitable for pickling, and during their harvest season there are often large tomatoes left over from which, in addition to juice or paste, you can prepare a wonderful salad for the winter - tomatoes with onions and vegetable oil. The recipe is very simple and will allow you to quickly preserve a considerable amount of tomatoes. Tomatoes and onions are chopped, seasoned with spices and sterilized in jars.

Cooking time: 40 minutes.

Cooking time: 15 minutes.

Servings: 1 l.

Ingredients:

• Tomatoes – 600 gr.
• Onion – 2 pcs.
• Salt – 0.5 tsp.
• Sugar – 1 tsp.
• Vinegar 6% – 4 tbsp.
• Vegetable oil – 2 tbsp.
• Black peppercorns – 15 pcs.

Cooking process:

Step 1. For the salad, select ripe, tasty tomatoes with dense flesh. The tomatoes are washed under running water, wiped dry with a napkin and cut into medium slices. The sliced ​​tomatoes are transferred to a separate bowl.

Step 2. The onions are peeled, cut into quarter rings and added to the tomatoes. The salad is sprinkled with salt and sugar and black peppercorns are added to it. Then vinegar and vegetable oil are poured into the vegetables and the salad is carefully mixed.Tomatoes with spices are left for 10-15 minutes to release their juice.

Step 3. During this time, the jars are sterilized in any way and the lids are boiled. After the infusion time has passed, the chopped vegetables are placed in jars and compacted a little with a spoon so that no air remains in the jars. Vegetables are filled with juice. The jars are covered with lids, and the salad is sterilized in a large saucepan, the bottom of which is covered with a towel, within 15 minutes from the start of boiling water.

Step 4. The prepared salad of tomatoes with onions and vegetable oil is hermetically sealed. The jars are placed on the lids and, after completely cooling and without being wrapped in a “fur coat,” they are transferred for storage until winter, to any dark and cool place. Delicious and successful preparations!

Korean tomato salad

Korean-style tomato salad, along with the same salads from other vegetables, is prepared for quick consumption, and in this recipe you are invited to prepare this piquant and spicy garlicky snack in jars for the winter. The technology is simple: pieces of tomatoes are mixed with a spicy dressing of sweet peppers, garlic, carrots and herbs and sterilized in jars.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Servings: 2 l.

Ingredients:

• Tomatoes – 1.5 kg.
• Large carrots – 1 pc.
• Bell pepper – 200 gr.
• Hot pepper – ½ pc.
• Green onion – 1 bunch.
• Dill – 1 bunch.
• Parsley – 1 bunch.
• Garlic – 1 head.
• Salt – 1 tbsp. with a slide.
• Sugar – 2 tbsp.
• Vinegar 9% – 70 ml.
• Vegetable oil – 70 ml.

Cooking process:

Step 1. First of all, prepare the vegetables and spices according to the recipe and the volume you need. Peel carrots, peppers and garlic. Rinse the vegetables well and dry with a napkin.

Step 2. Cut the pepper into pieces.In the bowl of a blender or food processor, grind the pepper and garlic until small pieces form. Transfer this mixture into a bowl to prepare the dressing.

Step 3. Grind the carrots on a Korean grater, and finely chop the greens. Transfer the carrots and herbs to the chopped pepper and add salt and sugar to the vegetables.

Step 4. Pour 1/3 cup (70 ml) vegetable oil into the dressing.

Step 5. Then pour the same amount of table vinegar.

Step 6. Mix the spicy dressing well with a spoon so that the spices dissolve and are evenly distributed in the chopped vegetables.

Step 7. Cut the tomatoes into large slices, removing the bases of the stalks.

Step 8. Sterilize salad jars and lids in advance in a manner acceptable to you. Place one spoon of prepared dressing in each jar.

Step 9. Place a layer of tomato slices on top of the dressing, cut sides down.

Step 10. Place all the tomatoes in jars in this manner, layering them with dressing.

Step 11. Pour the remaining vegetable juice into jars.

Step 12. Then cover the jars with lids. Sterilize the salad, like all home preserves, in a large saucepan, the bottom of which is covered with a towel. Sterilization time for half-liter jars is 10 minutes.

Step 13. Then seal the jars with Korean-style tomato salad, put them on lids, cover them with any fur coat and, after completely cooling, transfer them to the basement for storage. The salad can be stored well in an apartment, only in a dark place. Delicious and successful preparations!

A simple salad of tomatoes and cucumbers for the winter

The set of vegetables is simple: tomatoes, cucumbers and onions, but there are many options for salads from tomatoes and cucumbers for the winter.They differ in the proportion of vegetables, seasonings, the composition of marinades and different technologies, which makes each salad option unique. In this recipe we prepare a salad with layered vegetables, without vegetable oil and with sterilization in jars.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Servings: 4 l.

Ingredients:

• Tomatoes – 0.9 kg.
• Gherkin cucumbers – 1.2 kg.
• Large onion – 3 pcs.
• Black peppercorns – 12 pcs.
• Dill umbrellas – 6 pcs.

For filling:

• Water – 2 l.
• Salt – 60 gr.
• Sugar – 100 gr.
• Vinegar 9% – 150 ml.

Cooking process:

Step 1. Wash small fresh cucumbers of the gherkin variety well under running water and cut into thin circles. Cut the peeled onion into thin rings.

Step 2. We also wash tomatoes of small sizes and fleshy varieties and cut them into slices, removing the bases of the stalks.

Step 3. We wash jars and salad lids with soda and sterilize them in advance in any way. Place the washed dill umbrellas into the prepared jars and add black peppercorns. Place half of the chopped onions, cucumbers and tomatoes into the jars in layers.

Step 4. Then repeat the layers in the same order, filling the jars to the very top.

Step 5. In a saucepan, cook the filling from the amount of water, salt and sugar specified in the recipe. Pour table vinegar into the boiling mixture and immediately turn off the heat. Fill jars with salad with hot filling.

Step 6. Then we cover them with lids and sterilize them in a large saucepan, the bottom of which is covered with a towel, just like regular home preserves. Sterilization time for liter jars is 20 minutes.

Step 7We seal the sterilized tomato and cucumber salad with lids, set it upside down for 12 hours, cover it with any “fur coat” and, after cooling, transfer it to the basement for storage. Delicious and successful preparations!

Step-by-step salad of tomatoes and zucchini for the winter

Tomato and zucchini salad for the winter is most often prepared in the form of lecho or in the form of “Mother-in-law’s tongue”, in which tomatoes are used in a puree state. In this recipe we prepare a salad with pieces of these vegetables and form it in jars in layers. The cutting of vegetables and their proportion can be arbitrary, but the calculation of spices is taken according to the recipe. The recipe is simple and quick.

Cooking time: 50 minutes.

Cooking time: 30 minutes.

Servings: 4 l.

Ingredients:

• Tomatoes – 2 pcs.
• Zucchini – 1.5 kg.
• Carrots – 2 pcs.
• Garlic – 1 head.
• Sweet peas – 20 pcs.

For filling:

• Water – 2 l.
• Salt – 60 gr.
• Sugar – 80 gr.
• Vinegar 9% – 200 ml.

Cooking process:

Step 1. Immediately put water for cooking the filling on the stove in a separate pan and dissolve in it the amount of salt and sugar indicated in the recipe. Pour vinegar into the boiling mixture and turn off the heat. Wash young zucchini well and cut into thin slices.

Step 2. Peel and wash the carrots and also cut into circles.

Step 3. Using a sharp knife, cut the tomatoes into thin slices. Grind the peeled garlic cloves through a garlic press.

Step 4. Sterilize jars and lids in advance in any way. Place chopped carrots in jars and add peppercorns.

Step 5. Then place zucchini slices on top of the carrots.

Step 6. Place tomato slices and chopped garlic on top of the zucchini. The layers of vegetables, depending on the volume of the jar, can be repeated.

Step 7. Pour hot marinade over chopped vegetables in jars.Cover the jars with lids and sterilize for 10 minutes. Seal the tomato and zucchini salad hermetically and, after cooling, store it in a cool place. Delicious and successful preparations!

Tomato and cabbage salad for the winter

Tomato and cabbage salad for the winter, as an excellent tandem for preparations, is quite popular. It is easy to prepare and can be either an appetizer or a side dish for various dishes, or an addition to borscht or cabbage soup. In this recipe, we will add tomatoes and cabbage with sweet peppers, onions and carrots, which will improve its taste. We marinate the salad for several hours and then sterilize it in jars, which allows the preparation to be stored for 8-10 months.

Cooking time: 3 hours 40 minutes.

Cooking time: 20 minutes.

Servings: 2 l.

Ingredients:

• Cabbage – ½ head (about 1 kg.)
• Bell pepper – 5 pcs.
• Tomatoes – 5 pcs.
• Carrots – 2 pcs.
• Onion – 2 pcs.
• Hot pepper - to taste.
• Water – 0.5 l.
• Salt – 1 tbsp.
• Sugar – 4 tbsp.
• Vinegar 9% – 120 ml.
• Vegetable oil – 120 ml.
• Spices - to taste.

Cooking process:

Step 1. First of all, prepare vegetables and spices for the salad according to the recipe and the number of servings you need.

Step 2. Chop the cabbage into thin strips and immediately transfer to a bowl for pickling vegetables.

Step 3. Peel the carrots, rinse, chop on a Korean grater and add to the cabbage.

Step 4. Cut the onion into thin quarter rings. Peel the bell pepper from seeds with partitions, wash and cut into strips. Finely chop the washed herbs. Place the chopped vegetables into a bowl with the cabbage.

Step 5. Wash the tomatoes, cut into large pieces and add to the rest of the vegetables.

Step 6. Pour water into the salad, add salt and sugar and pour vinegar and vegetable oil.

Step 7You can add other spices to the salad according to your personal taste. Then mix the chopped vegetables with spices well. Cover the dish with a napkin and leave the salad for 3 hours at room temperature to marinate, which will make the vegetables very juicy.

Step 8. After the marinating time has elapsed, place the salad in clean jars, cover with lids and sterilize in a saucepan, the bottom of which is covered with a towel, for 20 minutes. Seal the prepared tomato and cabbage salad, place on lids, cover with a “fur coat” and, after cooling completely, transfer to a cool storage place. Delicious and successful preparations!

Delicious salad of tomatoes and zucchini for the winter

Tomato and zucchini salad for the winter in this recipe is prepared by stewing vegetables in a saucepan, and its taste will be different compared to salad sterilized in jars. This salad is perfectly complemented by sweet peppers, fried onions and carrots. We will replace the vinegar with citric acid and from the spices we will take only garlic and bay leaf.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 5 l.

Ingredients:

• Tomatoes – 1 kg.
• Zucchini – 2 kg.
• Bell pepper – 500 gr.
• Carrots – 500 gr.
• Onion – 1 kg.
• Garlic – 1 head.
• Salt – 2 tbsp.
• Sugar – 1 tbsp.
• Citric acid – 1 tsp.
• Vegetable oil – 1 tbsp.
• Bay leaf – 4 pcs.
• Ground black pepper - to taste.

Cooking process:

Step 1. Peel the vegetables for the salad, rinse well under running water and weigh, since the calculation of ingredients in the recipe is based on peeled vegetables.

Step 2. Measure out all the spices according to the recipe. Peel the garlic head.

Step 3. Cut the onion into thin half rings with a knife.

Step 4.Heat the vegetable oil in a special stewing pot and fry the onion in it until light golden brown.

Step 5. Grind the carrots on a Korean grater.

Step 6. Transfer it to a bowl with the fried onions and continue frying.

Step 7. Cut the sweet pepper into halves.

Step 8. Then cut them into strips.

Step 9. Transfer the chopped peppers to the onions and carrots and add the amount of spices and seasonings indicated in the recipe, but without the lemon.

Step 10. Grind the peeled garlic cloves through a garlic press, add to the vegetables and fry everything over high heat and stirring constantly for 10 minutes.

Step 11. Cut the zucchini into small pieces. If your vegetable is mature, remove the peel and seeds.

Step 12. Transfer the sliced ​​zucchini to the fried vegetables and cook the salad over low heat and stirring for another 20 minutes.

Step 13. Cut the tomatoes into medium cubes.

Step 14. Transfer them to the salad and mix everything carefully.

Step 15. After adding the tomato, the salad will give a lot of juice. Simmer the salad with tomatoes for a few minutes and test the zucchini for doneness.

Step 16. If the zucchini has become soft, add citric acid to the salad, stir and turn off the heat after 3-5 minutes.

Step 17. Place the prepared tomato and zucchini salad in pre-sterilized jars and seal tightly with boiled lids.

Step 18. Place jars with salad on lids and cover with a “fur coat” for a day. The salad keeps well in the basement and even in the home pantry. Delicious and successful preparations!

Preparing tomato and eggplant salad for the winter

A good option from the line of tomato salads could be a tomato and eggplant salad for the winter, because these two vegetables go well together in taste.Let's complement the salad with carrots, onions and garlic. We prepare the salad with a small amount of sugar (the natural sweetness of carrots replaces it in the salad) and other seasonings, which will preserve the natural taste of the vegetables. The salad is prepared simply and quickly, and most of the time is spent on preparing the vegetables.

Cooking time: 5 hours 30 minutes.

Cooking time: 30 minutes.

Portions: 2.5 l.

Ingredients:

• Tomatoes – 0.5 kg.
• Eggplants – 1 kg.
• Sweet pepper – 0.8 kg.
• Carrots – 0.3 kg.
• Onion – 0.4 kg.
• Garlic – 1 head.
• Salt – 2 tbsp.
• Sugar – 80 gr.
• Vegetable oil – 100 ml.
• Vinegar 9% – 80 ml.

Cooking process:

Step 1. The first thing you need to do is prepare the eggplants for this preparation. Rinse them well, cut into medium cubes, transfer to a separate bowl, mix with tbsp. spoon of salt and leave for 4 hours to remove bitterness.

Step 2. Peel sweet peppers from seeds with partitions, rinse and cut into the same cubes as eggplants.

Step 3. Peel the carrots, rinse and chop on a coarse grater.

Step 4. Cut the peeled onion into small cubes.

Step 5. Wash the tomatoes and cut into medium pieces, but not too small.

Step 6. Peel the garlic head and finely chop it with a knife.

Step 7. Place all the chopped vegetables into a special stewing pan or cauldron, add vegetable oil and place on low heat. With constant stirring, bring the salad until juice appears at the expense of the tomatoes. Then add salt and sugar to the salad, pour vinegar and simmer for 30 minutes, which is enough for the vegetables to be fully cooked.

Step 8. Sterilize jars and lids in advance. Place the hot salad in jars, filling them to the very top, and pour all the vegetable juice into the jars.

Step 9Seal jars with tomato and eggplant salad hermetically, cool upside down and under a “fur coat”. Transfer the cooled salad to a storage area for homemade preparations. Bon appetit!