Twisting for the winter is a centuries-old tradition that has literally helped several generations of people survive. Nowadays, home canning is still loved by many - after all, it is also breathtakingly tasty.

How to choose fresh fish

To ensure that the final result does not disappoint, you must first choose the right fish for preparation. If you are lucky enough to live by the sea, there should be no problems. But if the stores in your city sell only chilled fish, you need to remember several criteria given in the table in order to purchase a quality product.

Table - Criteria for choosing chilled mackerel

Mackerel is a sea fish, so it should smell exclusively of the sea. Foreign impurities in the smell will indicate that they tried to “reanimate” the carcass, that is, to hide traces of spoilage. Yellow or brown gills also indicate staleness.

Mackerel salad for the winter: 7 recipes

Mackerel is valued not only for its unique taste, but also for its undeniable benefits: it is an easily digestible protein and fish oil necessary for the human body. All this “joy” can be rolled into jars and enjoyed at any time. Write down recipes on how to prepare mackerel salad for the winter with vegetables and cereals.

In the methods described, the weight of a clean fillet is given - without head, tail, entrails and bones. You can prepare the fillets raw, but if you cook the mackerel, it will be much easier to remove the bones. Just boil it in salted water and “disassemble”.

With tomatoes

Peculiarities . Winter salad of mackerel with tomatoes is the most common version of this preparation. “Substandard” tomatoes can be disposed of here: damaged, overripe, large in size or of irregular shape.

Grocery list:

• fillet - 1 kg;
• tomatoes - 1.5 kg;
• bell pepper - 0.5 kg;
• carrots - 1 kg;
• onions - 0.5 kg;
• sugar - 50 g;
• spices (whatever you like) - to taste;
• salt - one tablespoon.

Preparation

1. Grind the tomatoes in a meat grinder.
2. Cut the carrots into as thin slices as possible. Better yet, pass it through a Korean carrot grater.
3. Cut the onion into quarter rings.
4. Pepper - into strips.
5. Boil the vegetables in the tomato for about half an hour.
6. Place the fish fillet and remaining ingredients in it.
7. Boil for another half hour.
8. Place the boiling salad in sterile jars and seal.

If you prefer “thrilling sensations,” feel free to add horseradish, mustard, and hot pepper to the recipe. Be guided by your own taste, but do not “overdo it” - this is fraught with heartburn and exacerbation of diseases of the gastrointestinal tract.

With beets

Peculiarities . You can give the salad a bright and unusual taste by adding beets. In addition, the dish will take on a beautiful shade of red.

Grocery list:

• fillet - 1 kg;
• tomatoes - 1.2-1.4 kg;
• carrots - 0.8 kg;
• beets - two medium-sized pieces or one large;
• vegetable oil - half a glass;
• table vinegar - half a glass;
• salt - one tablespoon;

Preparation

1. Chop the onion as you like and fry.
2. Add the fillet and other ingredients, except vinegar, to the resulting tomato mass.
3. Simmer over low heat for about 60 minutes.
4. Pour in vinegar.
5. Simmer for another six to seven minutes.
6. Seal the boiling salad in a sterile container.
7. Turn it upside down and wrap it up.

After a day, when the jars have cooled, you can put the blanks into the cellar. There they, subject to sterility during the preparation process, will be stored for more than one year. In the pantry or kitchen cabinet - up to a year.

In tomato juice

Peculiarities . In this recipe for winter mackerel salad, you can use tomato juice, or you can prepare it with tomato paste. To do this, instead of juice, add 70 g of paste and 150 ml of water.

Grocery list:

• fillet - 1 kg;
• tomatoes - three large ones;
• carrots - 200-250 g;
• onion - one piece;
• tomato juice - one glass;
• sunflower oil - half a glass;
• sugar - 50 g;
• salt - one tablespoon;
• table vinegar - 50 ml;
• spices - to taste.

Preparation

1. Cut the tomatoes into thin slices.
2. Place the fillet, tomato juice, salt, sugar, spices, and chopped tomatoes into a cooking container.
3. Simmer slowly for half an hour after boiling.
4. Fry the grated carrots and onions.
5. Stir into salad.
6. Cook for another half hour.
7. Pour in the vinegar and cook for another six to seven minutes.
8. Pour the hot salad into a sterile container and seal.

Keep in mind that the cooking utensils should not be aluminum: upon contact with tomato juice, the metal will oxidize. Therefore, select an enamel container for these purposes.

With eggplants

Peculiarities . All purple fruits have one thing in common - they are rich in flavonoids, which strengthen the walls of blood vessels and fight free radicals. Therefore, to maintain health, try preparing a salad with mackerel and eggplant for the winter.

Grocery list:

• fillet - 1 kg;
• eggplants - 1 kg;
• carrots - 1 kg;
• onion - 0.5 kg;
• sugar - 75 g;
• vegetable oil - one glass;
• tomato juice - one glass;
• sugar - 80-100 g;
• salt - one tablespoon;
• table vinegar - half a glass;
• spices - to taste.

Preparation

1. Peel the eggplants and cut them into cubes about 1 cm in size.
2. Soak in salted water (half an hour is enough).
3. Drain the water.
4. Fry the onion and grated carrots.
5. Place all ingredients, except vinegar, into a cooking container.
6. Simmer slowly for about an hour.
7. Add vinegar and simmer for another six to seven minutes.
8. Pour into a sterile container and seal.

With rice

Peculiarities . This salad can serve as a full meal, it’s convenient to take as a “to-go” to work or just warm up for dinner. The dish turns out to be very satisfying.

Grocery list:

• fillet - 1 kg;
• rice (boiled until half cooked) - 250-300 g;
• tomatoes - 1 kg;
• carrots - 200 g;
• onion - 300 g;
• bell pepper - 0.5 kg;
• vinegar - a quarter glass;
• sunflower oil - one glass;
• salt - one tablespoon;
• spices (whatever you like) - to taste.

Preparation

1. Grind the tomatoes through a meat grinder.
2. Chop the peppers, onions and carrots.
3. Combine all ingredients, except rice and vinegar, in an enamel container.
4. Simmer for 50 minutes.
5. Add rice and cook for another quarter of an hour.
6. Add vinegar and cook for a few more minutes.
7. Roll the hot salad into a sterile container.

With pearl barley

Peculiarities . Here is another hearty recipe for mackerel salad for the winter: with vegetables and pearl barley. Like the previous option, this dish is a “lifesaver” on the road, on a hike, and also when there is sorely not enough time to cook.

Grocery list:

• fillet - 1 kg;
• tomatoes - 700 g;
• carrots and onions - 200 g each;
• pearl barley - 100-150 g;
• vinegar - 50 ml;
• sugar - 50 g;
• salt - 20 g;
• sunflower oil - half a glass.

Preparation

1. Pour boiling water over the cereal and leave overnight.
2. Grind the tomatoes in a meat grinder.
3. Chop onions and carrots and fry.
4. Combine all ingredients, except vinegar, in an enamel container.
5. Cook until the cereal is ready.
6. Add vinegar and cook for another six to seven minutes.
7. Pour the hot salad into a sterile container and roll up.

If desired, you can add three to four tablespoons of mayonnaise or sour cream. In the first case, the taste of the salad will acquire an original shade, in the second it will become softer and creamier.

In the oven

Peculiarities . You can sterilize mackerel salad with vegetables for the winter directly in jars, in its own juice. The cooking time will increase, but the shelf life of such twists will be longer. For this recipe, the fillet pieces should be no thicker than 3 cm.

Grocery list:

• fillet (raw) - 1 kg;
• onions and carrots - one piece each;
• vegetable oil - one tablespoon in each jar;
• bay leaf - one or two leaves in each jar;
• salt and spices - to taste.

Preparation

1. Chop the vegetables.
2. Rub the container with baking soda, rinse thoroughly and sterilize.
3. Place bay leaves at the bottom of each jar.
4. Place fillet on top, then vegetables, salt and spices.
5. Fill up to the shoulders with cooled boiled water.
6. Pour in a tablespoon of oil.
7. Remove the rubber from the lids and cover the tops of the jars.
8. Place the entire container in a cold oven.
9. Maintain at a temperature of 160-170 ℃ for about one and a half hours.
10. Sterilize new lids.
11. Roll up the salad.

You can pour the salad not with water, but with tomato juice. Then the taste of the product will become more pronounced. If you like the combination of fish and sour cream, then dilute the fermented milk product 1:1 with water and pour this mixture over the salad.

All the mackerel salad recipes for the winter described above are easy to prepare. Even if you are just starting to master the art of homemade preparations, take a risk. The result will pleasantly surprise you.

Vegetable salad with mackerel for the winter is a divine preparation. In addition, this is not only a snack, but also a whole dish. You just have to open it, heat it in the oven and the best dinner is already on the table! Mackerel salad for the winter with vegetables is inexpensive, convenient and satisfying. And there are plenty of varieties of similar marinated dishes.

Everyone is used to the fact that canned food is on store shelves, but it is much easier to prepare it at home. This is a hearty meal, and at the same time low-calorie, suitable for everyone, even those watching their figure.

The key to success is to buy excellent fish, because it is better not to cook at all than from low-quality products.

How to prepare mackerel salad for the winter - 15 varieties

The oldest and most delicious recipe for this dish. Its beauty lies in the small number of necessary ingredients, ease of preparation and impeccable taste.

Ingredients:

• 0.5 kg mackerel
• 1 onion
• 1 carrot
• 1/4 kg. tomatoes
• 2 tsp. salt
• 5 black peppercorns
• 2 bay leaves
• 50 ml. oils
• 50 ml. vinegar
• 2 tbsp. l. Sahara.

Preparation:

Remove the skin from the onion and chop into cubes.

Cut the mackerel and place it in a large bowl of water.

Salt the fish and sprinkle with spices and cook for about 30 minutes.

Grate the carrots.

Dip the tomatoes quickly into boiling water. Make puree from peeled tomatoes.

Mix all the vegetables together. Add spices, butter, sugar and a little salt to them. Cook for approximately 25 minutes.

At the same time, cool the fish and carefully remove the seeds.

Add the mackerel to the vegetables and cook everything together for another 15 minutes.

At the end, pour in a little vinegar.

Prepare pasteurized jars. Add the still-hot product and roll it up. The jars should be cooled upside down and covered with a blanket.

A very tasty fish and vegetable salad is created very easily and quickly. Delicious in combination with various dishes or as a stand-alone snack.

Ingredients:

• 2 kg mackerel
• 1 cup vegetable oil
• 1 kg carrots
• beets 2 pcs.
• 1 kg onions
• 1 tbsp. spoon of salt
• 1 cup of sugar
• 1 tbsp. spoon of vinegar
• 1 kg bell pepper
• 3 kg tomatoes

Preparation:

Chop the onion. Grate carrots and beets. Fry everything together. Add sugar and salt. Simmer for 15 minutes

Chop the peppers and tomatoes and simmer everything together for about 40 minutes.

Cut the mackerel into pieces and simmer with everything else.

After everything is ready, add vinegar, mix well and place in sterile jars.

Turn it upside down and cover with a towel until it cools completely.

The fish comes out very tasty and filling.

The summer aroma of sweet peppers turns the simplest fish into a divinely nutritious dish. Together with tomato and spices, the dish becomes not a standard appetizer, but an addition to any lunch.

Ingredients:

• 2 kg. tomatoes
• 2 kg. carrots
• 1 kg. bell pepper
• 200 gr. oils
• 1 kg. Luke
• 2 kg. mackerel
• 1/2 cup sugar
• 200 ml. vinegar
• 2 tbsp. l. salt
• 2 laurel leaves
• 5 peppercorns

Preparation:

First of all, cook the fish. To do this, immerse in slightly salted water and boil for no more than twenty minutes. Remove the boiled mackerel from the broth and cool. Remove all the bones from the fish

Immerse the tomatoes in boiling water for a few seconds, after which the skin is very easily removed. Grind the peeled tomatoes into puree using a meat grinder. Wash the carrots, peel and cut into strips. Peel the onion and cut into small half rings. Remove the seeds from the pepper and cut into thin strips.

Place all the desired vegetables in a frying pan and simmer for about an hour. Then add mackerel and all the remaining ingredients to the vegetables and boil for 10 minutes.

During this time, you need to prepare the appropriate containers for preservation. Place the still hot salad in this bowl and roll it up.

The advantage of canned fish is its long shelf life. This dish will also ideally decorate your holiday. And how wonderful it is to know that you have the perfect snack for guests who come unexpectedly.

Ingredients:

• 2 mackerel
• 1 onion
• 2 tsp. salt
• 2 carrots
• Black pepper 10 pcs.
• 2 tbsp. l. vegetable oil
• 3-4 tbsp. l. tomato paste
• Spices - to taste

Preparation:

Wash the fish, clean it, remove scales, large bones and entrails. Cut into small slices, rinse and let dry.

Place spices, chopped onions and carrots, as well as pieces of fish into previously prepared sterile jars.

Separately, boil water with salt and tomato paste. Next, pour a little oil into each jar and add boiling water. Quickly close with sterile lids and store upside down under a blanket until the jars have cooled completely.

When canning something for the winter, it is very important to fully follow the cooking technology. This is especially important if the canned food consists of meat or fish.

If you need to cook something tasty quickly, many housewives use canned fish. They can be the basis of salads, main courses or a separate appetizer, especially if they are homemade and already accompanied by cooked vegetables.

Ingredients:

• 1 kg mackerel
• 200 g beets
• 20 g salt
• 700 g carrots
• 300 g onions
• 100 g vegetable oil
• 50 g table vinegar
• 1.3 kg tomatoes
• mustard seeds, peppercorns

Preparation:

Peel and grate the beets. Grind the carrots on a grater too.

Cut the onion into tiny pieces.

Immerse the tomatoes in boiling water for a couple of seconds, peel and process in a blender.

Heat the oil in the required container, add the onion to it and fry it over low heat until soft. Add carrots and fry vegetables for about 5 minutes.

Add beets to the onions and carrots, pour in half the vinegar, add salt, stir.

Pour in tomato puree.

Boil the fish, remove the bones from it, cut into small enough pieces, add to the vegetables when the puree begins to boil.

Simmer the vegetables together with the fish for about 1 hour, 5 minutes before they are ready, pour in the remaining vinegar and spices and stir.

Distribute the salad among the jars, close, and leave to cool.

All types of canned food will be stored well only if they are prepared. All ingredients should be washed very well.

The dish will ultimately turn out quite satisfying if you add rice or other grains to it. This is the kind of snack that will completely replace a meal.

Ingredients:

• 300 g rice
• 1.5 kg mackerel
• 1.5 kg tomatoes
• 50 ml table vinegar
• 300 g carrots
• 20 ml vegetable oil
• 700 g bell pepper
• 400 g onions
• salt, spices - to taste.

Preparation:

Rinse and boil the rice until half cooked.

Wash the fish, boil in salted water with spices. Cool and carve, removing the bones. Details.

Peel the onion and cut into cubes.

Chop the bell pepper into strips.

Extract the puree from the tomatoes using a blender or meat grinder.

Mix tomato puree with oil and boil. Place the fish and cook for 30 minutes.

Meanwhile, fry onions, carrots and peppers in the remaining oil. Place them in a saucepan and mix everything together. Simmer for 15 minutes.

Add rice, salt, vinegar and spices, cook for another 15 minutes.

All that remains is to put the snack into jars, close and let cool upside down. Afterwards, put the mackerel salad in a cool place.

An appetizer prepared according to this recipe can be eaten not only as a salad, but also as a main dish - it is the rice that gives it such satiety.

The recipe for mackerel with vegetables for the winter can be easily mastered even by a novice housewife if she follows the instructions exactly.

Ingredients:

• 2 kg mackerel
• 1.5 kg carrots
• 1.5 kg eggplants
• 60 g sugar
• 20 ml vinegar
• 1 kg onions
• 200 g tomato paste
• 40 g salt

Preparation:

Separate the fish from the bones and cut into pieces.

Peel the eggplants, cut into cubes and soak for 20 minutes, then wash and dry.

Finely chop the onion. Grate the carrots on a coarse grater.

Stir the vegetables, add salt and sugar, pour in tomato paste and put on fire.

After boiling the vegetables for 30 minutes, add the mackerel and simmer for another 30 minutes. Add vinegar and stir. After 5 minutes, put into jars.

Turn the jars over and wrap them.

A very practical option for preparing fish is a salad with mackerel and vegetables. It can be used in many ways, such as making perfect fish soup easily and simply. This appetizer is especially good as a snack.

Ingredients:

• 1 mackerel
• medium onion
• 5 small tomatoes
• 1 carrot
• 1 tbsp. l. salt
• 2 tbsp. l. refined sunflower oil
• 1 tbsp. l. vinegar
• 5 black peppercorns
• Bay leaf
• 3 tbsp. l. granulated sugar.

Preparation:

Remove the insides of the mackerel. Wash the fish thoroughly. Pour water, salt. Boil the fish for 20 minutes. Remove all bones and chop up the pulp.

Peel the onion and chop into cubes.

Grate the carrots.

Place the tomatoes in boiling water for a short time, then plunge into ice water.

Dry the tomatoes and remove their skins.

Grind the tomatoes in a blender. Mix tomato puree with vegetables.

Add all the ingredients, but without the fish and vinegar.

Put on fire, simmer for about 35 minutes.

Add mackerel, simmer for 15 minutes, pour in vinegar.

Place the mixture into jars and roll up without distraction.

Turn over and cover the workpiece.

A real housewife will always be able to please her guests with this dish. It is this recipe for canned fish that is passed on to many housewives almost unchanged.

Ingredients:

• mackerel - 4 pcs.
• onions - 2 pcs.
• carrots - 2 pcs.
• black peppercorns, salt,
• Sunflower oil - 4 tablespoons.
• bay leaf - 4 pcs.

Preparation:

Cut the mackerel fillet.

Wash and peel the carrots, grate. Cut the onion into half rings.

Place spices, pieces of fish and carrots and onions into sterilized jars, add a little salt and sunflower oil. And fill everything with cold boiled water.

Cover the jars with lids and place in the oven. Place at 150 degrees and cook for about 1 hour. Pull out the jars and roll them up, cover them and, after cooling, put the jars in a cool place.

Canned mackerel with vegetables for the winter certainly frees up time for housewives; it can very quickly be prepared as a full meal.

Cooking in a pressure cooker is very convenient, especially if you cook for your loved ones. This recipe is an ideal opportunity to treat yourself and your family to something delicious.

Ingredients:

(For 1 jar 0.5)

• 300 g mackerel
• 3-4 peppercorns
• 1 tsp. salt
• bay leaf
• 1 tbsp. l. vegetable oil

Preparation:

Wash the mackerel, cut it, put it in jars.

In each jar we put a bay leaf, salt, pepper, and vegetable oil.

Screw on the caps. Place the jar in a pressure cooker, lay a towel on the bottom, pour a glass of water, cook in the “simmering” mode for about 2 hours.

The recipe is very easy. The mackerel comes out tasting like straight off the counter.

In order to make such a salad, you do not need to have any culinary skills, because this dish is made up of simple products that are easy to buy in every store.

Ingredients:

• 0.5 kg mackerel
• 250 g tomatoes
• 200 ml. vegetable oil
• 1 onion
• 1 carrot
• 2 tbsp. l. salt

Preparation:

You need to remove the insides of the fish and cut it. Cook in slightly salted water for no more than 20-30 minutes.

Peel the onion and finely chop. Peel the carrots and grate.

Stew the tomatoes and pass through a meat grinder.

After this, add all the vegetables to the pan and cook for 15-20 minutes.

Add oil. Then mix all the products thoroughly and roll up.

Garlic helps stabilize the immune system during the cooler months, so it is very important to eat it in winter.

Ingredients:

• 400 g mackerel
• 200 ml. vegetable oil
• 100 g carrots
• 2 tbsp. l. salt

Preparation:

Separate the fish and cut into pieces. Cook in salted water for about 20-30 minutes over low heat.

Peel and chop the onion. Pass the carrots through a grater.

After this, put all the vegetables in a pan and simmer for 15-20 minutes. Pour in oil and salt. Then mix all the products and roll up.

This dish has incredible taste. It is onions that contain nutrients and help normalize the level of vitamins in the body.

Ingredients:

• 700 g mackerel
• 15 black peppercorns
• 200 g onion
• 100 g carrots
• 2 tbsp. l. vegetable oil

Preparation:

Clean the fish from entrails and bones, cut into slices. Let it cook for about 20-25 minutes.

Vegetables must be peeled and simmered over low heat for 15-20 minutes. Add vegetable oil.

Then mix everything and pour into sterilized jars. Add spices and salt and roll up.

This dish is ideal for all those who are crazy about Asian cuisine.

Ingredients:

• 400 g mackerel
• 100 g carrots
• 3 hot peppers
• 200 g bell pepper
• 200 ml vegetable oil
• 2 tbsp. l. salt

Preparation:

Remove the entrails from the fish. Cut into pieces. Boil for 25 minutes.

Carrots and bell peppers and chop.

Peel the hot pepper from the stem and chop it. Vegetables need to be simmered for about 20 minutes.

Pour in a little vegetable oil and salt. Mix everything and roll up.

It is better to reheat the dish thoroughly before serving. This shenanigan will add some spice to the fish.

This dish takes very little money and time, and the result is divine.

Ingredients:

• 2 mackerel
• 2 tbsp. l. oils
• 1 small carrot
• 2 bay leaves
• 2 tsp. salt
• 1 onion
• peppercorns.

Preparation:

Chop the onion into half rings.

Grate the carrots on a coarse grater.

Cut the fish into slices.

Mix fish, onions and carrots.

Place the peppers and bay leaves in sterile jars, and the entire prepared mixture on top.

Add salt and a drop of oil (1 tsp).

Pour in cold boiled water. Cover the jars with lids.

Place in the oven and simmer at 150 degrees for about 1 hour.

Roll up and do not touch until cool.

When you need to whip up something tasty and satisfying, many housewives come to the rescue with canned fish. They can be the basis of salads, soups, main courses or an independent snack, especially if they are already made with vegetables. However, when purchasing canned food in a store, it is difficult to judge their quality, and there is always the possibility of bringing home a tasteless and unappetizing mass hidden in a tin jar with a beautiful label. Even a high price cannot always guarantee a high quality product. For this reason, skillful housewives have already learned to close mackerel with vegetables for the winter. Such fish and vegetable snacks always turn out to be tasty and healthy. In addition, there are so many recipes for mackerel salads with vegetables that can be made for future use that everyone can choose the option that best suits their taste.

Cooking features

When canning any products for the winter, it is very important to strictly follow the technology. This is especially true if the canned food contains fish or meat. For this reason, before you start preparing mackerel salads for the winter, you need to study the recommendations of experienced chefs.

• Instead of mackerel, you can use any other not too bony fish to prepare canned fish and vegetables for the winter, but gourmets claim that mackerel makes them especially tasty.
• Before combining with vegetables, mackerel is most often boiled until tender and carefully disassembled into pieces. It is desirable that the pieces are not very small, but at the same time, bones should not be allowed to get into the snack. Options are possible when the mackerel is first cut, and then put raw in a salad and cooked until tender along with vegetables.
• If rice or other grains are added to the salad, it becomes more satisfying. This snack, if heated, will completely replace lunch.
• Before adding to the mackerel salad, the cereal is boiled until half cooked.
• Vegetables for salad are usually cut into thin strips or grated. Carrots look more appetizing in a salad if they are grated for Korean appetizers.
• Most often, mackerel salad includes tomatoes or tomato paste. It’s easier to prepare a snack with pasta, but with tomatoes it turns out tastier and healthier. Tomatoes usually need to be crushed until pureed. The easiest way to do this is with a blender or meat grinder, but if you grind the tomatoes through a sieve manually, the pouring consistency will be the most delicate. In any case, tomatoes must be peeled before chopping. This can be done as follows: cut the skin crosswise. Place the tomatoes in boiling water for 2 minutes, remove, cool and remove the skins by pulling the ends around the cut.
• Any canned food will stand well only if cleanliness is maintained during its preparation. All ingredients must be thoroughly washed, dishes should be rinsed with boiling water before use, and jars and lids intended for canned food should be sterilized.

Regardless of the recipe chosen, it is safer to store mackerel salads with vegetables in the winter in the refrigerator or, in extreme cases, in a cold basement. A pantry, even if it is kept at a temperature below room temperature, is not suitable for storing homemade canned fish.

Classic recipe for mackerel salad with vegetables for the winter

Composition (3.5 l):

• mackerel (without head) – 1 kg;
• tomatoes – 1.5 kg;
• onions – 0.5 kg;
• bell pepper – 0.5 kg;
• carrots – 1 kg;
• vegetable oil – 150 ml;
• sugar – 50 g;
• salt - to taste (approximately 20 g);
• spices - to taste.

Cooking method:

• Wash the mackerel and boil for 20 minutes in salted water. To add flavor to the fish, you can add peppercorns and roots to the broth, but these ingredients are not provided for in the recipe.
• Remove and cool the mackerel. Cut it apart, removing all the bones. Divide the fish fillet into small pieces with your hands.
• Wash the bell pepper, cut off the stems and remove the seeds. Cut the pulp of the peppers into thin strips or quarters of rings.
• Peel and wash the carrots. Grate it for Korean salads. If you don’t have such a grater, you can use a regular one with large holes or cut the carrots into thin strips with a knife.
• Remove the skins from the onion. Cut it into thin halves of rings.
• Place the vegetables in a saucepan, stir and add sugar. Leave for a quarter of an hour so that they release the juice.
• Wash the tomatoes, cut them, blanch them for a couple of minutes in boiling water. Place in a container of cold water to help them cool faster. Clean.
• After cutting the tomatoes in half, remove the seeds with a spoon. Cut out the seal near the stem. Grind the tomato pieces in a blender or using a meat grinder.
• Mix tomato puree with oil and pour it over the vegetables.
• Place the pan with vegetables on low heat and cook them, stirring, for half an hour.
• Add pieces of mackerel, vinegar, and spices to the vegetables. Salt the salad to taste. Cook it for another 10 minutes, stirring gently.
• Sterilize the jars by first washing them with baking soda. Boil the lids.
• Fill the prepared jars with hot salad and seal them tightly. Turn over and cover with a wool blanket. After a day, put it in the refrigerator or cellar.

Mackerel salad prepared according to the classic recipe is reminiscent of store-bought fish and vegetable salads, but it turns out much tastier and healthier.

Mackerel salad with beets

Composition (for 2.5 l):

• mackerel – 1 kg;
• beets – 0.2 kg;
• onions – 0.3 kg;
• tomatoes – 1.3 kg;
• carrots – 0.7 kg;
• vegetable oil – 100 ml;
• salt – 20 g;
• table vinegar (9 percent) – 50 ml;
• mustard seeds, coriander, allspice - to taste.

Cooking method:

• Wash the beets, peel and grate.
• After washing and peeling the carrots, also chop them on a grater.
• Peel the onion and cut into small pieces.
• Pour boiling water over the tomatoes, peel and puree in a blender.
• Heat the oil in a thick-walled pan, add the onion and fry it over low heat until soft. Add carrots and fry vegetables for 5 minutes.
• Add beets to the onions and carrots, pour in half the vinegar, add salt, stir.
• Pour tomato puree over the vegetables.
• Boil the fish in salted water, remove the bones from it, cut into not too small pieces, add to the vegetables when the tomato puree begins to boil.
• Stew the vegetables along with the fish for an hour, 5 minutes before readiness, add the remaining vinegar and spices to the salad, stir.
• Distribute the salad into pre-sterilized jars and seal them tightly. Turn over and cover with something warm, leave to cool.

Mackerel goes very well with beets, onions and carrots. Therefore, despite the fact that this salad has a very simple composition, it turns out very tasty and not at all like store-bought canned food. For this salad, you don’t need to boil the mackerel first, but immediately cut it and cut it into pieces. Considering the duration of the heat treatment, there is no reason to fear that it will be damp.

Mackerel salad with vegetables and rice

Composition (for 4–4.5 l):

• rice – 0.3 kg;
• mackerel – 1.5 kg;
• tomatoes – 1.5 kg;
• carrots – 0.3 kg;
• onions – 0.4 kg;
• table vinegar (9 percent) – 50 ml;
• vegetable oil – 0.2 l;
• sweet pepper – 0.7 kg;
• salt, spices - to taste.

Cooking method:

• Sort, rinse and boil the rice until half cooked.
• Wash the fish, boil it in salted water with spices. Cool and cut, freeing from bones. Cut into small pieces.
• Peel the onion and cut it into small cubes.
• Cut the sweet pepper into strips after removing the seeds.
• After peeling the tomatoes, turn them into puree using a blender or meat grinder.
• Mix the tomato puree with half the oil and bring to a boil. Place the fish in it and cook for half an hour.
• Meanwhile, fry the onions, carrots and peppers in the remaining oil. Place them in a saucepan with the other ingredients and stir. Simmer for 15 minutes.
• Add rice, salt, vinegar and spices and continue cooking for another 15 minutes.

After this, the snack remains to be placed in sterilized jars, sealed tightly and allowed to cool upside down under something warm, for example, under a blanket. After this, the mackerel salad can be stored in a cool place.

An appetizer prepared according to this recipe can be used not only as a salad, but also as a main dish - thanks to the rice, it turns out to be especially satisfying.

Mackerel salad with eggplant

Composition (4.5 l):

• mackerel – 2 kg;
• eggplants – 1.5 kg;
• carrots – 1.5 kg;
• onions – 1 kg;
• tomato puree (or tomato paste diluted with water) – 0.2 l;
• salt – 40 g;
• sugar – 60 g;
• vinegar essence (70 percent) – 20 ml.

Cooking method:

• Defrost, wash and dry the fish, separate from the bones, and cut into small pieces.
• Peel the eggplants, cut into cubes and soak for 20 minutes in salted water, then wash and dry.
• Peel the onion and finely chop it.
• Grate the peeled carrots on a coarse grater.
• Stir the vegetables, sprinkle them with salt and sugar, pour in tomato puree, diluted tomato paste or thick tomato juice, and place on low heat.
• After cooking the vegetables for half an hour, add mackerel to them and continue to simmer for another half hour. Stir the snack constantly to prevent it from burning.
• Add vinegar essence, stir. After 5 minutes, pour into prepared jars.
• Once sealed, turn the jars over and wrap them. Once cooled, store in the refrigerator or cellar.

This salad turns out very thick, almost without gravy, and satisfying. It can also replace the main course if reheated.

Even an inexperienced housewife can prepare mackerel with vegetables for the winter if she strictly follows the instructions accompanying the recipe for the selected salad.

Mackerel can not only be eaten fresh or salted, but can also be used to make many other interesting dishes. Canned food is great for adding to soup or for quick appetizers. Mackerel salad for the winter with vegetables has a pleasant taste, quick preparation and a wide variety of recipes. It is recommended to stock up on such preparations for the cold season in order to check the positive reviews of housewives about this dish.

Useful properties of fish and what it goes with

Any fish must be present in the human diet. In mackerel you can find a huge supply of omega-3 acids and protein, as well as vitamins D and B, selenium, iodine, copper and iron. Omega-3 substances are 2 times more than in salmon. Mackerel has a lower price tag, which allows you to buy the product much more often.

Experts recommend including this fish in the diet of people who have problems with the circulatory system. Regular consumption of the dish within normal limits has a positive effect on a person’s memory and metabolism, lowers blood pressure and strengthens blood vessels. In addition, it is useful to lean on fish for diseases of the musculoskeletal system and reduced immunity. Pregnant women, women during breastfeeding, and even children after 4-5 years are allowed to eat mackerel.

Mackerel is prepared at home in different ways: fried in a frying pan, baked in foil using an oven or grill, pickled and salted, and cooked in soups with fish. Pairs with white or red onions, fresh carrots, potatoes, tomatoes and cucumbers. Sometimes lemons or sour oranges, various mushrooms and cheese are added to dishes. The canned product is often served with pasta, making the paste in a creamy sauce.

Recipes for delicious dishes

It is worth saying in advance that preparations for the winter require compliance with certain rules. All jars must be sterilized, otherwise the product will simply deteriorate during storage. You cannot consume such a product - there is a risk of contracting botulism. Good quality fish always turns out juicy, soft and very flavorful. Even soups are made from mackerel fish with vegetables, but more often they just eat salad in its pure form.

Preparing a winter salad with mackerel and available vegetables according to the first recipe takes a little time. The ingredients can always be found at home; for two jars (volume 0.5 l) you will need:

• 2 kg mackerel;
• fine salt – 1.5 tbsp. l;
• one large carrot;
• large onion or 2 small ones;
• vegetable oil – 2-3 tbsp. l;
• several bay leaves;
• allspice peas – 8 pcs.;

Cooking a dish with mackerel and vegetables

Carcasses should be prepared in advance: filleted or simply cut into small slices along with bones. The fish is washed well and the skin is removed. The onion is peeled and chopped into half rings, it is better to grate the carrots on a medium grater, and mix the vegetables together. The jars must be sterilized, put pepper and bay leaves on the bottom. Next, lay the fish and vegetables in layers. At the end, pour a spoonful of vegetable oil and salt. Fill with cooled boiled water to the top, cover with seaming lids (the rubber band must be removed) and place in an oven preheated to 150 degrees. Keep for about 1 hour, then remove and roll up the jars. Before cooling, turn them upside down. This recipe for winter salad with mackerel is considered a classic and can be supplemented with any products.

A vegetable salad with fish and pearl barley will be more satisfying. The cereal must first be soaked for several hours (or better yet, overnight) so that it cooks faster and is softer. For 4 kilograms of fresh fish you will need the following ingredients:

• tomatoes – 3 kg;
• carrots and onions – 1 kg each;
• sugar – 10 tbsp. l;
• vinegar essence 9% – 5 tbsp. l;
• pearl barley – 500 g;
• salt – 2 tbsp. l;
• odorless vegetable oil – 500 ml;
• any spices - to taste.

Winter salad with mackerel and pearl barley

Gut the carcasses, cut off the head and tail, wash and cut into large pieces. Throw seasonings, peppercorns and fish into boiling salted water. Cook until tender, then remove, cool completely and remove the seeds. Place the soaked pearl barley in boiling water and cook for fifteen minutes. Rinse the boiled pearl barley under hot water and set aside. Peel the tomatoes and puree them using a blender. Cut the onion into half rings, grate the carrots. Heat oil in a cauldron or thick-bottomed pan, add vegetables and keep on medium heat for 15-20 minutes. Then add pieces of fish, pearl barley and tomato puree, simmer for another 40 minutes. Don't forget to add salt and pepper, and add vinegar. Distribute the resulting mackerel salad with vegetables into sterilized jars, immediately roll up, turn over and leave until the jars become cold.

Many people make a salad for the winter with mackerel and mayonnaise or sour cream. In the first case, the dish will turn out saltier and fattier, and in the second, it will be tender with a pleasant creamy taste. The shelf life of ready-made canned food increases if you sterilize the salad directly in the jars. To do this, they are sent to the oven for at least 30-40 minutes, then twisted. The fillet pieces should be no larger than 3-4 cm.

Salad with tomatoes

Another delicious simple recipe for a dish with tomatoes and fish that even a lazy housewife will like. The finished canned food tastes like cold fried mackerel with tomato sauce, but there is no need to fry anything. From these products you get 5 cans of 700 milliliters and one 500 gram. List of ingredients and step-by-step preparation:

• tomatoes – 2 kg;
• prepared carcasses – 3 pcs.;
• carrots – 1.5 kg;
• onions – 1 kg;
• salt – 1.5 tbsp. l;
• sugar – 3 tbsp. l;
• vegetable oil – 10 tbsp. l;
• vinegar essence (70% is suitable) – 2 tsp;
• black peppercorns - several pieces per jar.

Preparing mackerel salad with vegetables for the winter. Prepare vegetables in advance: wash, peel and peel. Clean the fish, gut it and cut it into large pieces, remove the bones. Sterilize the jars, cover with lids and leave as is. Pour oil into a saucepan, add onion and fry until golden brown. Next add grated carrots and tomatoes cut into small cubes. Add salt, sugar, pepper and simmer for 15 minutes. Throw the mackerel pieces into a container with the vegetables, move and keep on low heat for 50-60 minutes, stirring. Place in jars, roll up, turn over, put in a dark place until cool.

For the winter, it will be delicious to make a fish salad with eggplant, tomato paste and carrots. The indicated ingredients are enough for 5 jars, the volume of which is 500 milliliters. What you need to prepare for a dish of mackerel with vegetables for the winter:

• fresh fish – 2 pcs.;
• eggplants – 1.5 kg;
• carrots – 1.5 kg;
• onion – 900 g;
• tomato paste – 5-7 tbsp. l;
• salt and sugar - 3 tbsp. l;
• vinegar 70% - 1 tbsp. l.

It is recommended to use fresh mackerel, but frozen will do if there is no other option. It must first be cut and then defrosted. Wash the pieces, remove large bones and remove the skin. Eggplants should be rinsed under the tap, cut into large cubes and left for twenty minutes in water with salt. Then they need to be rinsed again and left in a colander to drain off excess liquid. Chop the onion into half rings, it is better to grate the carrots on a coarse grater. Place all the vegetables in a large cauldron or saucepan, add salt and sugar (you can also add pepper or your favorite spices), add tomato paste and stir. Place over low heat and simmer for about 30 minutes, stirring. Throw in the fish fillets and cook for another half hour. It is necessary to carefully stir the dish so that it does not burn and the mackerel does not fall apart. Pour in vinegar and simmer for a few more minutes, then transfer the mixture into sterilized jars and roll up. Turn over, cover with a warm blanket and cool. It is better to store canned mackerel salad for the winter with vegetables in the refrigerator or cellar.

Calorie content of the dish

Mackerel is a tasty and very healthy fish that makes interesting dishes. Salads are served with boiled potatoes or pasta. Such dressings are often used for cooking soups, because such fish is ready to eat and quickly boils in the broth.

Every experienced housewife knows that canning for the winter is the best way to preserve almost all the beneficial properties of vegetables and fruits for a long time. Almost any of these preparations will be an excellent addition to the main dishes, and will also allow you to set the table in a short time, if necessary. Among home canning, a winter snack with mackerel and vegetables occupies a special place. Vegetables with fish are not just a very tasty preparation, but practically an independent dish. There are a large number of recipes for the winter. Some of them are presented in our article.

Mackerel, canned with vegetables

The following ingredients will be required:

• Mackerel - 1 kilogram.
• Carrots - 2 pieces.
• Onions - 3 pieces.
• Tomatoes - 500 grams.
• Pepper - 10 peas.
• Oil - half a glass.
• Salt - 3 teaspoons.
• Bay leaf - 4 pieces.
• Vinegar - half a glass.
• Sugar - 3 tablespoons.

Preparation

The fish must be separated from the head, the entrails removed, washed and placed in a pan of water. Add salt, add spices and simmer over low heat for about 40 minutes. Peel the onion and chop into small cubes. Peel the carrots, rinse and grate. Remove the skin from the tomatoes and place them in boiling water for a while. Pass the peeled tomatoes through a grater.

In another bowl, combine all the prepared ingredients for the canned “Mackerel with vegetables” for the winter and add salt, sugar, butter and spices. Put on fire and cook for 25 minutes. Remove the bones from the boiled and cooled mackerel and place it in a boiling vegetable mixture, cook together for another half hour. Then immediately put it hot into pre-washed and sterilized jars and immediately roll up the lids. Turn the jars over and wrap them in something warm. Mackerel prepared according to this recipe with vegetables for the winter will be soft, juicy and incredibly tasty.

Vegetable salads with fish always turn out quite tasty, but, according to experienced housewives, it is mackerel that makes them special.

Mackerel salad with beets

Required composition of products:

• Mackerel - 2 kilograms.
• Onion - 500 grams.
• Carrots - 1.5 kilograms.
• Beets - 400 grams.
• Oil - 200 milliliters.
• Vinegar - 100 milliliters.
• Salt - 40 grams.
• Peppercorns.
• Coriander.
• Mustard seeds.

Preparing the salad

First you need to prepare all the ingredients for the mackerel salad for the winter with vegetables. Peel the onion and chop it into small cubes. Wash the carrots, peel and grate on a fine grater. Peel the beets, wash well and pass through a grater. Remove the skin from the tomato. To do this, place them in boiling water for a few seconds. Then grate on a fine grater.

Pour oil into a saucepan with a thick bottom. When it's hot, add the onion and sauté until it's soft. Then add carrots and simmer for another 10 minutes. Then add beets to the already stewed onions and carrots and pour half of all the vinegar, preferably nine percent, add salt and mix well. Pour the resulting tomato mixture on top.

Now we need to prepare the mackerel. First you need to boil it in water with added salt. Next, separate from the head and remove all bones. Cut into several pieces. Only when the mixture in the pan boils, place the pieces of fish into it. Simmer for about 1 hour and 15 minutes over low heat with the lid closed. About 10 minutes before the end, you need to add spices to the pan, pour in the remaining vinegar and stir.

While the winter mackerel salad with vegetables is stewing, you need to prepare jars for canning. Wash them well and sterilize. As soon as the salad is cooked, immediately, very hot, carefully place it in jars and seal. Place the jars with the lids down, be sure to cover them with a blanket and let them cool. After which you can move it to another place.

Mackerel with vegetables and rice

Fish goes very well with vegetables. It can be fried, stewed and baked. The result is always delicious. But you can also add cereals to vegetables and fish. Use this recipe for canning mackerel with vegetables for the winter with rice, and it will no longer be just an appetizer, but a full-fledged, hearty dish.

The following products will be required:

• Mackerel - 3 kilograms.
• Rice - 500 grams.
• Onion - 1 kilogram.
• Tomatoes - 3 kilograms.
• Carrots - 500 grams.
• Bell pepper - 1.5 kilograms.
• Vinegar - 100 milliliters.
• Oil - 400 milliliters.
• Spices.
• Salt.

Preparing the salad

It is advisable to take long rice, you need to sort it out and rinse it until the water is clear, and cook it until almost done. Be sure to pour boiling water over the tomatoes and remove the film from them. Then pass through a meat grinder. Wash the mackerel, place in a pan with water, add spices and salt. Boil the fish until tender, separate from the head and remove all the bones if possible. Cut into small pieces.

Wash the fleshy bell pepper, cut it and remove the seeds and membranes. Chop it into small pieces. Peel the onion, wash and finely chop. Wash the carrots, peel them, rinse again under the tap and grate on a fine grater. Pour half the amount of vegetable oil and tomato mass into a thick-bottomed bowl, put on fire and let it boil, stirring occasionally so as not to burn. When it boils, place the mackerel pieces into a bowl and cook over low heat for 40 minutes.

While the fish is stewing, fry the onion in a frying pan with the rest of the vegetable oil until golden brown, then add bell peppers and carrots to it and simmer under a closed lid until the vegetables are half cooked. Then put the contents of the pan into the pan and stir. Simmer for another 25 minutes. Then add the rice, cooked almost until cooked, to the stewed vegetables, pour in the vinegar, add salt and cook for another 20 minutes.

The appetizer with mackerel and vegetables for the winter is ready, all that remains is to transfer it into jars that have been well washed and sterilized in advance. Close hermetically with lids. Jars of canned mackerel with vegetables for the winter with the addition of rice should be placed upside down and wrapped in something warm. Do not touch until completely cool.

Mackerel and eggplant salad

Even a novice housewife can prepare such a salad if she follows all the standards for the recipe for mackerel with vegetables for the winter when preparing it. It is this combination of ingredients that makes the salad thick and quite filling. You can serve it on the table not only as an appetizer for something, but also as an independent full-fledged dish.

Required ingredients:

• Frozen mackerel - 4 kilograms.
• Onions - 2 kilograms.
• Eggplants - 3 kilograms.
• Carrots - 3 kilograms.
• Tomato diluted with water - 400 milliliters.
• Vinegar essence - 40 milliliters.
• Sugar - 100 grams.
• Salt - 80 grams.

Step-by-step preparation

Leave the fish to defrost for a while. Then wash, dry with a paper towel, remove bones and cut into pieces. Chop the peeled onion as finely as possible. Wash ripe but not spoiled eggplants, cut them in half and place in salted water for half an hour to remove bitterness. Then rinse again and cut into small cubes. Wash the carrots, peel them, rinse again under the tap and pass through a fine grater.

All ingredients for preparing canned food (mackerel with vegetables for the winter - a wonderful appetizer for both a festive table and a simple dinner) are prepared. Now mix all the vegetables in a large saucepan, add sugar and salt, pour in the diluted tomato and place on low heat. After 40 minutes, add the fish to the vegetables and cook for another thirty minutes, remembering to stir. Next, pour in 70% vinegar essence, stir, simmer for another 10 minutes and immediately transfer hot to prepared jars. Close with lids, turn over and cover with a blanket. Tasty and aromatic with vegetables, ready for the winter. Bon appetit!