Tomato salad for the winter recipes. Original tomato salads for the winter - golden recipes with step-by-step photos

Required Products:

Cucumber, tomatoes – 3 pcs.
- water
- vinegar - teaspoon
- salt - a couple of teaspoons
- garlic clove
- onion head "turnip"
- granulated sugar- tea spoon

Cooking steps:

Prepare liter jar, pour 2 tsp to the very bottom. sunflower oil. Cut the vegetables into slices and the onion into rings. Lay out the slices in layers, throw in a few garlic cloves. Add a piece of sugar on top, a little salt, pour vinegar, pour boiling water over it all, which should cover the entire contents. Cover with a lid, sterilize for 20 minutes, and seal.

Winter salad of tomatoes and peppers.

Ingredients:

Ground black pepper
- sugar - one and a half glasses
- grated carrot, onion, red pepper (sweet) - 1 kg each
- salt (to taste)
- vegetable oil – 420 g
- table acetic acid – 3 tbsp. l.

How to cook:

Chop the vegetables, combine with salt, cover, and let stand for about 12 hours. Take large saucepan, put vegetables in it, pour sugar, pour vinegar and oil, throw in pepper, boil, simmer for 30 minutes. Ready salad Place the ic into containers and seal. ready!

Winter green tomato salad

Cut 1 kilogram of onions, sweet peppers, carrots, green tomatoes. Place the slices in an enamel saucepan, add 4 tablespoons of salt, mix thoroughly, and let stand overnight. In a large saucepan, combine the ingredients for the marinade: 320 g granulated sugar, a tablespoon of spices, 6 bay leaves, 420 ml vegetable oil, ½ liter of vinegar. Boil over low heat. Drain the liquid from the vegetable mass, transfer it to the marinade, and cook over low heat for about 20 minutes. After boiling, pack the salad and screw on the lids to seal. Winter salad of tomatoes, cucumbers and sweet peppers ready!

Winter tomato salads for the winter

Recipe with cabbage.

Finely chop 1 kg of red tomatoes, the same amount of carrots and cabbage. Stir everything, simmer for an hour and a half over low heat. Pack into jars and screw. A cool place is suitable for storing the workpiece. The appetizer should be filled with marinade prepared from three tablespoons of granulated sugar and salt, half a liter of vegetable oil and ½ tbsp. spoons of ground black pepper. ready!

Tomato caviar.

Grind 1 kg of green tomatoes along with three onions and 3 sweet peppers, add salt and combine with ½ tbsp. granulated sugar, add half a glass tomato paste, pour in a glass of vegetable oil and vinegar. Cook the vegetable mixture for 50 minutes on the lowest heat. Ready caviar Pack into containers, after capping, place for sterilization.

Recipes for winter tomato salads

Recipe with mushrooms.

Chop 2 kilograms of mushrooms into pieces and fry in hot fat. Pass 1 kg of tomatoes through a meat grinder or using a food processor. Finely chop ½ kg of onion. Place to simmer in a frying pan with vegetable oil. Place in containers, cover with a lid, and store in a cool place.

They can help you out in any situation.

Lazy salad.

Required Products:

Sweet bell pepper – 420 g
- tomatoes – two kilograms
- ground black pepper
- bay leaf - a couple of things
- garlic clove – 4 pcs.
- a pair of bulbs
- salt - teaspoon
- acetic acid – ½ tsp.
- granulated sugar – 3 tsp.

How to cook:

Wash the vegetables, peel the onions. Divide the peppers into parts, remove the centers, and chop into cubes. Chop the onion finely large pieces. Cut the tomatoes into not too large slices. Rinse the jars, pack all the vegetables into them, after mixing them together. Place bay leaf, spices, sugar on top, add salt, and pour in boiling water. Screw on the lids. Place the container in a large container to sterilize. It is not necessary to turn it over to cool, otherwise you can ruin all the beauty.

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Winter salads for the winter - tomato recipes

Required Products:

A small pod of hot pepper
- tomatoes, zucchini – 1 kilogram each
- onion – 500 g
- salt, granulated sugar - 50 g each
- vegetable oil

Cooking steps:

Wash, peel and chop the vegetables. Place the zucchini in a large saucepan, season with salt, sprinkle with granulated sugar, and simmer over low heat in sunflower oil. After 10 minutes, add the tomatoes, after 10 minutes, add the garlic and onion. Simmer the vegetable mass for 10 minutes. Place in prepared containers, and then take to a cool room for further storage.

Do and.

Recipe with rice.

Cut a kilogram of sweet pepper and onion, fry. Boil a glass of rice until half cooked. Cut into slices 2 kg ripe tomatoes, grate 1 kilogram, add salt, add granulated sugar, simmer for half an hour, set the heat to low. At the very end, throw in the crushed garlic (one head). Pack the salad, and after sealing, transfer it to a suitable place for storage.

Recipe with beets.

Grate one kilogram of carrots, apples and beets. Cut 1 kg of onions into half rings, and 1 kg of tomatoes into slices. Mix the ingredients together and simmer in sunflower oil. You will need 1.5 hours to simmer. Place the hot salad in jars and seal.

Winter preparations from tomato - salads.

Variation with mint.

Ingredients:

Tomatoes – 1 kg
- mint (sprig)
- a bunch of dill, parsley
- sugar, salt - a teaspoon
- acetic acid

Preparation:

Place mint and herbs at the bottom of the container. Add chopped tomatoes into slices on top, again greens, sprinkle with granulated sugar, salt, and pour boiling water. Carry out a five-minute sterilization in a water bath. Transfer the jars to the cellar for storage.

Recipe with cauliflower.

Required Products:

Red bell pepper – 265 g
- sunflower oil (refined) – 4 tablespoons
- zucchini – 155 g
- tomatoes – 720 g
- onion – 3 pcs.
- carrots – 220 g
- head of cauliflower – ½ kg
- garlic
- black peas
- acetic acid – 55 g
- sugar - two tablespoons

Cooking steps:

Warm the jars over steam and boil the lids. You can also hold them in hot water. Wash all the vegetables, you can start cutting. Cut the bell pepper halves into two halves and chop into thick strips or cubes. Also chop the carrots into cubes. Cut the zucchini into rings, cut them into segments, and then into square pieces. Cut the onions into large half rings. Heat vegetable oil in a saucepan, add granulated sugar, table salt. Immerse vegetables (except cauliflower) in oil, stir, cover with a lid, place on low heat, simmer for 10 minutes.

Divide the cauliflower into not very large florets. Boil water in a large bowl and place the cabbage in it for a couple of minutes. Catch the inflorescences with a slotted spoon and place them under a stream of cold water. In 10 minutes the vegetables will become soft, but not yet ready. Throw in cabbage and stir. After infusion acetic acid simmer the mixture for 8 minutes.

Pack the vegetables into hot jars up to the neck. To make the appetizer tastier (as in a marinade), scoop both gravy and vegetables into a spoon. Immediately after packaging, screw the lids on the jars, wrap them in newspapers, and keep them under a warm blanket until they cool down.

Try it too.

Option with carrots and green tomatoes.

Required Products:

A kilogram of green tomatoes
- water - half a glass
- 3 pieces of carrots and blue onion
- sunflower oil – 0.5 tbsp.
- sweet pepper – 4 pieces
- sugar – 2.2 tbsp. l.
- salt - tablespoon
- acetic acid – 4.2 tbsp. l.
- a teaspoon of black pepper (peas)

How to cook:

Select firm tomatoes. They must be exclusively green. Brown fruits that are already starting to turn red are not suitable for you. Size doesn't really matter. Onions and carrots should be large. After peeling, rub the carrots Korean grater to get long and thin strips. Cut the tomatoes into halves, trim off the dark areas near the stems. Chop the halves into thin slices. Remove seeds from clean peppers and cut into whole slices. Chop large blue onions into half rings and combine with the rest of the vegetables. Add sugar, spices, add salt, leave for half an hour. During this time, a little juice will appear at the bottom. Transfer the workpiece into a saucepan, add sunflower oil and water, adjust the heat to medium level. Stir the vegetables several times, after boiling, package and screw on the steamed lids. ready!

Salad “Winter Mosaic”.

All vegetables for cooking must be thoroughly washed and dried. Cut the peel from half a medium zucchini and chop into large square pieces. Large squash leave with the skin, you only need to remove the seeds with the stalk. Chop into pieces. Remove the leaves and cauliflower, separate the inflorescences from it. Chop 3 peeled peppercorns into semicircles. Leave 250 g of cherry tomatoes whole. Arrange the prepared vegetables beautifully in sterilized glass jars. Each container should contain approximately the same number each of the products. Sterilize seaming lids. Prepare the brine: place a saucepan on the fire with added water, add salt, and after boiling, reduce the heat. Cook for a couple of minutes until the kitchen salt dissolves, remove, pour in 3 tablespoons of vinegar. Cut two peeled garlic cloves into thin petals. Add a few petals to each jar, fill with hot brine, and leave to infuse for a few minutes. Pour additional water into each container olive oil. Seal with lids and turn over onto a towel.

August and September – best time for canning tomatoes. There are many recipes for marinating, salting and cooking methods from them. tomato juice, salads for the winter. Canned red fruits in any form are ideal for side dishes and meat. Tomato salad for the winter in jars is made with different vegetables, spices and even gelatin. Try cooking delicious recipes canning assorted vegetables with tomatoes, given below.

How to choose the right tomatoes for harvesting for the winter

To make canned tomatoes tasty, it is necessary to use high-quality fruits for preparing the preparations. When choosing them, give preference to red tomatoes, and it is better not to use yellow and pink ones for winter preparations. They are more suitable for summer salads. For canning, use only fresh ones. ripe fruits that smell good.

Rotten, overripe or spoiled tomatoes should not be used for preparations. However, cracked tomatoes are great for making juice. And for pickling, pickling, and wrapping salads, it is best to take elastic fruits that do not have damage to the skin. Let's look at some tips for preparing jars and canning mixed vegetables with tomatoes.

How to prepare jars

Canned tomatoes in any form they will last all winter and will not deteriorate if you properly prepare the jars before rolling vegetables into them. For this they use different ways. The initial stage of preparing jars for any sterilization method is to wash them in running water using soda. For canning, you need to take glass containers without damage or chips on the neck.

Although jars can be sterilized in the microwave, oven, steamer, and slow cooker, a common way to sterilize clean glassware is to steam it. To prepare containers in this way:

Pour water into a bowl, bring the liquid to a boil, and place the jar in it, neck down.
Boil a 1-liter glass container for 10 minutes, a 3-liter glass container for 15 minutes.

The most delicious “golden” recipes with photos

In winter at lunchtime or festive table tasty addition any side dish can be canned salads containing tomatoes, cherry tomatoes, cucumbers, bell pepper, beets, beans, rice, apples, carrots, squash, onion, parsley. Blanks homemade more nutritious and healthy than store products such a plan. Assorted for the winter with tomatoes and other vegetables such as lecho, “Ogonyok” with fried eggplants, Georgian adjika, Korean salads are simple to make, so anyone can prepare them. Explore the recipes below.

Quick Danube salad of green tomatoes and onions is delicious

At the end of September, tomatoes of varying ripeness are harvested from the fields. At this time, green tomatoes are often sold in markets. Although these are unripe fruits, they are great for making surprisingly tasty, savory snacks. It's about about the Danube salad. Ready dish with green tomatoes has a spicy and original taste, so many housewives strive to prepare it on autumn days for consumption in winter.

Ingredients:

spices (laurel leaf, black peppercorns).
carrots, onions 0.750 kg;
vegetable oil, vinegar, take 150 ml;
sugar – 150.0 g;
green tomatoes - 1.50 kg;
salt – 50.0 g;

Cooking instructions:

Cut green tomatoes into small slices.
Cut the onion into a half ring shape, grate the carrots coarsely.
Mix vegetables in a bowl. Add salt. Leave for up to 4 hours.
IN raw vegetables pour vinegar, oil, spices, sugar. Place the pan with all the ingredients on the fire.
Cook the vegetable mixture for an hour, stirring occasionally with a spoon.
Fill the jars and roll them up.

Tomatoes with peppers as fresh for the winter: a simple recipe

Peppers, onions and tomatoes – great combination tastes, so there are many recipes for fresh and canned salads with these ingredients. Preparations made from these vegetables are distinguished by their bright, rich taste, many housewives make sure to prepare them for the winter. Canned red salad with tomatoes and peppers will decorate both a simple lunch and festive feast. This preparation is easy to prepare according to the recipe below.

Ingredients:

tomatoes, peppers (sweet) take 1.0 kg;
200.0 g onions;
50 g sugar;
1/2 cup oil (vegetable);
100.0 g peeled garlic;
40 g coarse salt.

Preparation:

Wash tomatoes, peppers. Peel the onion and garlic. Remove the seeds and stem from the red pepper.
Cut the tomatoes into circles, peppers into rings, onions into half rings, garlic into slices.
Combine prepared vegetables. Mix. Let it cook.
After the juice has been released into vegetable mixture, continue to cook it for 15 minutes.
Place the salad in previously sterilized jars and roll up.

Assorted vegetables: tomatoes, peppers, carrots, onions

In winter, it will not be difficult to please yourself and your family with a tasty and nutritious lunch if you prepare a sufficient amount in the summer. delicious salads. For an inexpensive vegetable platter you will only need carrots, onions, tomatoes, and bell peppers. Find out how to make a canned salad based on tomatoes in the recipe below.

Ingredients:

tomatoes – 5.0 kg;
take 1.0 kg of onions, cucumbers, carrots;
sugar – 150.0 g;
salt – 100.0 g;
vinegar - 50.0 ml.
pepper – 1.50 kg;
oil (vegetable) – 200.0 g.

Preparation:

We wash the vegetables. Peel onions, carrots, peppers.
Carrots into three large pieces, cut the onion into half rings, cut the pepper into pieces 2 cm wide.
We remove the ends of the cucumbers, and cut the fruits lengthwise into 2 parts, then into pieces of cm.
Cut the tomatoes into pieces 1.5 cm wide.
Place all the chopped vegetables in a bowl, add salt, sugar and butter.
Let the ingredients cook and stir constantly.
When the mixture boils, cook the vegetables with the lid closed for another 10 minutes.
Pour vinegar into the vegetable mixture and cook for 5 minutes.

Layered brown tomato salad with cucumbers and onions

Do you want to be able to treat your family on cold, snowy days? canned salad with taste fresh tomatoes? Try making a preparation with tomatoes according to the proven recipe, which is described below. Sharp, original, spicy taste vegetables makes this red tomato salad for the winter in jars great snack and addition to various side dishes.

Ingredients:

Tomatoes, herbs, onions, garlic - in any quantity, as much as will fit in 2 liter jars.

For the marinade:

15.0 g vinegar 9%;
50.0 g sugar;
1.0 l of water;
1 laurel leaf;
30.0 g salt;
5 peppercorns (black);
20.0 g vegetable oil;
2 pcs. allspice.

Preparation:

Wash the tomatoes.
Peel and wash the onion and garlic.
Cut the tomatoes into circles.
Cut the onion thinly into half rings, garlic into slices.
Wash the greens and chop finely.
Place in layers in a jar: tomatoes, onions, herbs.
The last layer lay out the sliced garlic.
Combine the ingredients for the marinade, except oil, and boil.
Pour the resulting liquid over the vegetables and add 1 tbsp to the jars. l. oils
Jar of vegetables covered in marinade, 10 min. sterilize.

Spicy adjika salad with chili pepper

Meat dishes go well with spicy salads with tomatoes and hot peppers. For example, preparing adjika will take a little time, but by setting aside a few hours for canning, you will get a salad with spicy, pungent taste, just lick your fingers. However, this dish is not recommended for small children and people with gastrointestinal diseases. The recipe below will help you make this delicious preserve.

Ingredients:

200.0 ml oil (vegetable);
1.0 kg carrots;
2.50 kg tomatoes;
vinegar essence – no more than 1 tsp;
200.0 g sugar;
200.0 g garlic;
2 tbsp. l. ground chili pepper;
30.0 g salt.

Preparation:

Wash the vegetables.
Peel the carrots and grate coarsely.
Cut the tomatoes into small pieces.
Chop the peeled garlic.
Mix all ingredients, except vinegar and garlic, in a bowl, set to cook for 1 hour, stirring occasionally, over low heat.
Add vinegar and garlic to vegetables. Cook for about 5 minutes.
Distribute adjika into jars and seal.

Appetizing salad with zucchini, cabbage and beans

Hearty and unusual salad It is prepared from red tomatoes in jars for the winter and with beans, zucchini, and cabbage. Unusual combination vegetables in this dish gives it a spicy and original taste. A jar of salad with beans can help out the housewife in emergency situations when there is no way to prepare food. Try making this preparation according to the recipe below, and your family will enjoy its amazing taste in winter.

Ingredients:

1.50 kg cabbage;
1.70 kg zucchini;
6-7 bulbs;
2 cups beans;
40 g salt;
1.5 cups sugar;
1 kg of tomatoes (hard), sweet peppers;
400.0 ml oil (vegetable);
15 g vinegar;
2 tsp. ground pepper;
50.0 g sugar.

Preparation:

Sort through, rinse the beans and soak in water overnight. In the morning, rinse again and put the beans to cook.
Chop the washed cabbage thinly.
Peel the pepper and chop it just as finely.
Wash the zucchini, trim the peel and cut into circles.
Scald the tomatoes with boiling water, remove the skin. Grind the pulp with a blender.
Cut the peeled onion into half rings.
For the marinade, mix oil, sugar, salt, vinegar, spices.
Pour the resulting liquid into the pan and transfer all the vegetables into it, except the beans. Cook for 1 hour.
TO stewed vegetables add the beans and cook the dish for another 30 minutes.
Divide the mixture into prepared jars and seal.

Video recipe: Cobra salad with eggplant

Women try to do more for their family delicious preserves for the winter. Salads with tomatoes are favorite snacks and additions to many families. meat dishes and side dishes. Goes great in canned food assorted vegetables the tastes of tomatoes and eggplants, so there are many salad recipes with these ingredients. How to make one of them, watch this video master class:

Recipe spicy salad from brown or green tomatoes for the winter. This snack tastes like spicy Korean salads from green tomatoes. The preparation process is not complicated - the prepared ingredients are infused for several hours, placed in a jar and sterilized. The salad is suitable as a side dish for almost all dishes.

Required ingredients:

1.5 kg. brown tomatoes (green);

40 g garlic;

A bunch of parsley (celery, cilantro or dill);

1 – 2 laurel leaves;

2 – 3 peas allspice;

1 tbsp. spoon of salt (pickling);

2 tbsp. spoons of sugar;

100 ml. water + 1 teaspoon vinegar (70%);

0.5 teaspoon red pepper;

0.5 teaspoon ground black pepper.

How to cook:

Peel and chop a small head of garlic using a knife or pass through a press. Chop the parsley as desired.

Prepare the tomatoes. For such a spicy salad, you need dense tomatoes; green and brown ones are best. Wash the tomatoes and cut into small slices. For example, small tomatoes can be cut into four parts, and large ones into 6 or 8 parts.

Place the chopped tomatoes in a large cup or pan and add: parsley, garlic, salt, sugar, water and vinegar, black and red pepper. Stir the mixture with a large spoon, cover with a lid and leave for 5 - 6 hours.

During this time, the tomatoes will release their juice and become saturated with seasonings.

Prepare jars and metal lids in advance. Rinse the jars and sterilize them steam bath or in the oven. Metal lids must be sterilized for at least 10 minutes.

Then place a bay leaf and allspice at the bottom of the jar. Now take a spoon and fill the jars with tomato slices.

Pour the remaining juice over the tomatoes, adding about 1 - 2 cm to the edge.

Place the jars for sterilization in a wide saucepan on a napkin or small towel.

From this article you will learn:

Tomato salad for the winter with garlic and herbs

Products:

600 g tomatoes,
1–2 clove of garlic,
½ horseradish root,
5-10 g of greens (dill, parsley, celery, basil),

For the brine

1 liter of water,
2–2.5 g citric acid,
15 g salt.

Preparation:

Place peeled and washed garlic and horseradish root, as well as washed herbs, on the bottom of the prepared jars, place washed and coarsely chopped tomatoes on top.
Fill the jars with boiling brine.
Sterilize in boiling water: liter jars - 10-15 minutes, three-liter jars - 20-25 minutes. Seal tightly and refrigerate.

Green tomato salad with onions and spices

Products:

1 kg. green tomatoes,
5 bay leaves,
100 g onions,
10 buds of cloves,
Dill seeds,
currant leaves and horseradish root,
10 peas of allspice,
10 black peppercorns.

For the marinade:

1 l. water,
50 ml. table vinegar,
100 g sugar,
50 g salt.

Preparation:

Sort out medium-sized green tomatoes, wash them and put them in large jars.
Place spices, onions, currant leaves between the tomatoes and press everything on top with a wooden circle. Pour boiling marinade over.
Seal the jars airtight and place in a cool place.

Green tomatoes with garlic, onions and carrots - salad for the winter

Products:

1 kg. green tomatoes,
200 g onions,
300 g carrots,
100 g vegetable oil,
5 cloves of garlic,
parsley and celery.

Preparation:

Cut the washed tomatoes into slices, peeled and washed onions into rings, peeled and washed carrots into slices, wash the greens and chop finely.
Place all vegetables in a saucepan and add vegetable oil, simmer for 30 minutes. When the tomatoes become soft, add peeled, washed and chopped garlic.
Transfer the resulting mixture into half-liter jars and sterilize for 15 minutes, roll up.

Tomato and pepper salad with garlic and herbs for the winter

Products:

1 kg. tomatoes,
10–20 g. dill,
4–5 g horseradish leaves,
3 cloves of garlic,
5 g parsley or celery,
1 sprig of mint,
2-3 pods of red hot pepper.

For the marinade:

1 l. water,
100–200 ml. table vinegar,
Bay leaf,
15–20 g salt,
2–3 g pepper.

Preparation:

Wash the greens and chop coarsely. Wash the red pepper, remove the stems and seeds, cut in half along the pod. Cut the peeled and washed garlic cloves into 3-4 parts.
Place half of these ingredients at the bottom of the jars.
Red or brown tomatoes Sort and wash small-fruited varieties, chop coarsely, and then put them in jars. Place the remaining herbs, peppers and garlic on top of the tomatoes.
Fill the jars with hot marinade and sterilize in boiling water: half-liter jars - 5 minutes, liter jars - 10-12 minutes, three-liter jars - 17-20 minutes.

Tomato salad for the winter in tomato juice

Products:

1 kg. tomatoes,
1 l. tomato juice,
10–30 g sugar,
5–7 g salt.

Preparation:

Wash and cut the tomatoes into slices and place in jars. Bring tomato juice to a boil, add salt and sugar and pour into jars.
Pasteurize at 90 °C for 30–40 minutes, roll up the jars.

Tomato and onion salad in tomato juice

Products:

1 kg. tomatoes,
4–5 small onions,
1 l. tomato juice,
10–30 g sugar,
5–7 g salt.

Preparation:

Wash and cut the tomatoes into slices and place in jars. Peel and wash the onion, add whole to the tomatoes.
Bring tomato juice to a boil, add salt and sugar and pour into jars.
Pasteurize at 90°C for 30–40 minutes. Then roll up the jars.

Tomato salad with carrots and tomato juice

Products:

1 kg. tomatoes,
100 ml. vegetable oil,
1 l. tomato juice,
3 carrots,
1 parsley root,
2 onions,
1 bunch of dill, celery and parsley,
black peppercorns,
salt.

Preparation:

Wash the carrots and parsley root, peel and cut into slices. Peel the onion, wash it, cut it into rings. Wash the greens and chop them.
Fry carrots, parsley root and onion separately in vegetable oil (20 ml), mix parsley root with herbs.
Add salt and sugar to tomato juice, boil for 15 minutes, add peppercorns, leave covered for 10 minutes, strain.
Wash the tomatoes, cut into slices 2-3 cm thick. Place the vegetables in jars in layers: some tomatoes, onions, carrots, a mixture of parsley root and herbs, the remaining tomatoes. Pour in tomato juice mixed with the remaining vegetable oil.

Products:

1 kg. tomatoes,
1 l. apple juice,
30 g salt.

Preparation:

Wash and chop the tomatoes coarsely and place in jars.
After this, pour boiling water over the tomatoes twice, leaving for 5-10 minutes. Pour boiling water for the third time apple juice With salt.
Immediately roll up the jars and place them upside down until they cool.

Tomato salad with tomato and apple juice

Products:

1 kg. tomatoes,
1 l. juice from tomatoes,
1 l. apple juice,
100 g sugar,
salt.

Preparation:

Wash the tomatoes, cut into slices, put in jars, pour in a boiling solution of apple and tomato juice with added salt and sugar.

Tomato and cucumber salad with tomato and apple juice for the winter

Products:

500 g tomatoes,
500 g cucumbers,
1 l. tomato juice,
1 l. apple juice,
100 g sugar,
salt.

Preparation:

Wash tomatoes and cucumbers, cut into slices, put in jars, pour in a boiling solution of apple and cucumber juice with added salt and sugar.
Leave for a few minutes, then drain the liquid into a separate container, bring to a boil again and pour over the tomatoes.
Repeat two more times, then sterilize the jars and seal them tightly.

Tomato and garlic salad in currant juice

Products:

2 kg. tomatoes,
2–3 buds of cloves,
3–4 cloves of garlic,
250 ml. currant juice,
sprigs of dill and mint,
20 g sugar,
2–3 black peppercorns,
salt.

Preparation:

Wash the tomatoes, cut into slices. Peel the garlic, wash it, chop it coarsely. Wash and chop the sprigs of mint and dill.
Bring water (1 liter) to a boil, add currant juice, cloves, pepper, sugar and salt, boil for 3 minutes.
Place tomatoes and garlic in jars along with dill and mint, pour over the prepared mixture. Sterilize the jars and seal them tightly.

Tomato and onion salad for the winter

Products:

1 kg. tomatoes,
200 g onions,
150 g vegetable oil,
70 g salt.

Preparation:

Wash the tomatoes and cut into slices. Peel the onion, wash and cut into rings. Place tomatoes and onions in jars in layers and sprinkle with salt.
Pour vegetable oil into jars filled with vegetables and place them to sterilize for 20 minutes.
Then roll up and store in a cool place.

Tomato salad with grapes for the winter

Products:

1 kg. tomatoes,
300 g of grapes,
15 g sugar,
1 clove of garlic,
1 bay leaf,
2–3 currant leaves,
2 cherry leaves,
10 g horseradish leaves,
dill and parsley to taste,
50 g paprika,
5 black peppercorns,
20 g ground pepper,
15 g salt.

Preparation:

Sterilize the jars and put in them spices, washed herbs, currant and horseradish leaves, peeled and washed garlic, washed and coarsely chopped tomatoes and washed and sorted grapes, salt and sugar.
Pour boiling water over all this for 20 minutes. Then drain the water and boil again, pour into jars and roll them up.

Winter tomato salad with mustard

Products:

1 kg. tomatoes,
30 g dill,
2 cherry leaves,
2 black currant leaves,
3 bay leaves.

For the brine:

1 l. water,
15 g mustard,
2.5 tablespoons of sugar,
6 black peppercorns,
2 tablespoons salt.

Preparation:

Select slightly unripe tomatoes of equal size, wash, chop coarsely, place tightly in jars, layering with bay leaves, washed with dill, cherry and currant leaves.
Prepare the brine: add salt, sugar, peppercorns to the water, bring to a boil. Remove from heat and add dry mustard, mix thoroughly, leave for a while.
When the brine becomes clear, pour it over the tomatoes and close the jar. nylon cover and put in a cool place for 2-3 days.

Spicy salad with tomatoes, garlic, herbs, cherry and currant leaves

Products:

1 kg. tomatoes,
30 g dill,
1 clove of garlic,
5 black currant leaves,
5 cherry leaves,
20 g celery and parsley.

For the brine:

1 l. water,
1 teaspoon ground red pepper,
60 g salt.

Preparation:

Select tomatoes of the same size and the same degree of ripeness, wash, chop coarsely, place tightly in a prepared jar, add peeled and washed garlic, washed dill, celery and parsley, black currant and cherry leaves. Place most of the spices on top.
Prepare the brine: add salt and pepper to the water and bring to a boil.
Pour the prepared brine over the tomatoes, cover the jar with gauze folded in two layers and leave for pre-fermentation for 1–2 days. Then close the jar tightly with a nylon lid.

Tomato and carrot salad for the winter

Products:

1 kg. tomatoes,
100 g carrots,
100 g horseradish root,
1 bell pepper,
2 bay leaves,
2 cloves of garlic,
100 g of dill.

For the brine:

1 l. water,
50–60 g salt.

Preparation:

Wash the carrots, peel them, grate them, wash the horseradish root, peel them and cut them into slices. Wash the bell pepper, remove the stem and seeds, and chop.
Select firm red tomatoes, wash, chop coarsely, place in an enamel container, placing each row with a layer of carrots, bell peppers, horseradish and washed dill. Peel the garlic, wash it and place it in a container along with a bay leaf.
Add salt to the water, bring to a boil, pour the prepared brine over the tomatoes.
Cover the container with tomatoes with a lid and a weight and place in a cool place.

Tomato and cucumber salad with onions

Products:

1 kg. tomatoes,
1 kg. cucumbers,
1 bunch of dill,
5 small onions,
2 bay leaves,
8–10 peas of allspice,
salt.

Preparation:

Wash tomatoes and cucumbers and chop coarsely. Wash the dill and chop it. Peel and wash the onion.
Place tomatoes and cucumbers in a jar, sprinkling each layer with dill and allspice, adding small onions whole.
Add salt and bay leaf to boiling water, pour the brine over the vegetables. Cover with gauze, place a weight on top, leave in a warm room for 12 hours, then put in a cool place.

Tomato salad with allspice and dill

Products:

1 kg. tomatoes,
10 peas of allspice,
20 g. dill,
2 bay leaves.

For the brine:

700 ml. water,
50 g salt.

Preparation:

Select identical tomatoes, wash and place in jars (or an enamel container), sprinkling each row with washed and chopped dill, bay leaves and allspice.
Add salt to boiling water and stir. When the salt is completely dissolved, pour the brine over the tomatoes. Cover with gauze, place a weight on top, leave in a warm room for 3 days, then transfer to a cool place.

Salad of green and red tomatoes with carrots

Products:

1 kg. green tomatoes,
2 kg. red tomatoes,
1 kg. sweet pepper,
1 kg. carrots,
1 kg. onions,
100 ml. vegetable oil,
20 ml. vinegar essence,
200 g sugar,
100 g salt.

Preparation:

Bell pepper wash, remove stems and seeds, cut into strips. Peel the onion, wash it, cut it into half rings. Wash the carrots, peel and cut into strips. Wash green tomatoes and cut into slices.
Mix the vegetables and leave overnight enamel pan. Then drain the released juice, add washed and sliced red tomatoes, salt, sugar, vinegar essence and vegetable oil.
Boil the whole mass for 30–40 minutes, then pour into sterilized jars and roll up.

“Winter Evening” salad of tomatoes and onions for the winter

Products:

1 kg. tomatoes,
150 g onions,
250 g sweet pepper,
100 g parsley roots,
15 ml. vegetable oil,
2–3 black peppercorns,
1 bay leaf,
10 g salt.

Preparation:

Wash the tomatoes, cut into slices. Wash the sweet peppers, remove the stems and seeds, cut into strips. Peel the onion, wash it, cut it into rings. Wash the parsley roots, peel and chop coarsely.
Mix everything, add spices and vegetable oil, salt.
Place in a cool place for 8–10 hours, pressing down with a weight, then cook for 10 minutes. Place the finished salad into jars and seal tightly.

Tomato salad for the winter in Odessa

Products:

1 kg. green or brown tomatoes,
300 g carrots,
300 g onions,
500 g sweet pepper,
100 g parsley roots,
20 g parsley,
100–150 ml. 6% vinegar,
200 ml. vegetable oil,
5 peas each of allspice and black pepper,
5 buds of cloves,
3–5 bay leaves,
salt.

Preparation:

Wash the tomatoes and cut into 4–6 pieces. Wash the sweet peppers, remove the stems and seeds and cut into pieces measuring 2x2 cm. Wash the carrots and parsley roots, peel and cut into strips or cubes. Wash the peeled onion and cut into thin rings. Wash and chop the parsley.
Mix vegetables, add salt and vinegar.
Boil vegetable oil for 5–7 minutes and cool to 70 °C.
Heat the jars, pour hot oil into them, add spices and place a mixture of vegetables tightly on top.
Sterilize jars in boiling water: half-liter jars - 50 minutes, liter jars - 60 minutes.

Tomato and apple salad for the winter

Products:

1 kg. green tomatoes,
1 kg. apples,
3–4 lemon balm leaves,
50 g sugar,
salt.

Preparation:

Wash the tomatoes and cut into slices. Wash the apples, remove the core and cut into slices.
Pour boiling water over tomatoes and apples and place tightly in jars. Add washed lemon balm leaves.
Prepare a filling from water, salt and sugar, pour into jars, drain after 3-4 minutes. Bring the solution to a boil again and pour into jars.
Repeat 2 more times, sterilize the jars and close them.

Tomato salad in apple juice

Products:

1 kg. tomatoes,
1 l. apple juice,
10–20 g sugar,
salt.

Preparation:

Wash the tomatoes, cut into slices, put in jars.
Bring apple juice to a boil, add salt and sugar and pour into jars.
Sterilize the jars and seal them tightly.

Tomato, cabbage and carrot salad for the winter

Products:

1 kg. tomatoes,
1 kg. white cabbage,
2 carrots,
20–30 g sugar,
salt.

Preparation:

Wash and chop the cabbage, wash the carrots, peel and finely chop. Wash the tomatoes and cut into strips.
Mix vegetables and place in jars. Prepare brine and pour into jars.
Sterilize the jars and seal them tightly.

Tomato and cabbage salad in Ukrainian

Products:

1 kg. tomatoes,
1 kg. white cabbage,
2 g mustard seeds,
150 ml. 9% vinegar,
100 g sugar,
3 black peppercorns,
salt.

Preparation:

Wash the tomatoes and cut into strips.
Wash the cabbage, chop and cook in salted water for 5 minutes, drain in a colander and place in prepared jars along with cucumbers, topping with mustard seeds.
Place the peppercorns on top and pour over the hot marinade made from vinegar, water, salt and sugar.
Sterilize the jars and seal them tightly.

Tomato and cauliflower salad for the winter

Products:

1 kg. tomatoes,
1 kg. cauliflower,
180 ml. 9% vinegar,
20 g sugar,
salt.

Preparation:

Wash the cauliflower, separate into florets, place in boiling water for 3 minutes and drain in a colander. Wash the tomatoes, cut into slices.
Place the cabbage and tomatoes in jars and pour in the chilled marinade made from vinegar, water, salt and sugar.
Sterilize the jars and seal them tightly.

Salad of tomatoes, squash and bell peppers

Products:

1 kg. tomatoes,
500 g squash,
1 bunch of dill,
2 pods of bell pepper,
50 ml. 9% vinegar,
70 g sugar,
1–2 peas,
2–3 black peppercorns,
salt.

Preparation:

Wash the squash and tomatoes and cut into small pieces. Wash the bell pepper, remove the stems and seeds, cut into slices. Wash the dill and chop it.
Prepare a marinade from vinegar, water, salt, sugar, black and allspice, strain.
Place tomatoes, squash and bell peppers alternately in jars, sprinkle with dill, and pour in marinade.
Sterilize the jars and seal them tightly.

Tomato salad with horseradish and tarragon

Products:

1 kg. tomatoes,
¼ horseradish root
½ bunch of tarragon greens,
½ red pepper pod
2 cherry leaves,
1 oak leaf,
1 bunch of dill,
3–4 leaves,
salt.

Preparation:

Wash the tomatoes, cut into slices. Wash and chop the tarragon, dill and basil. Wash the red pepper and chop it. Peel the horseradish root and grate it. Wash cherry and oak leaves.
Place the tomatoes tightly in a jar interspersed with herbs, horseradish, pepper, cherry and oak leaves.
Add salt to the water, boil for 5 minutes, pour hot brine over the tomatoes.
Cover the jar with clean gauze, after 24 hours close the lid and place in a cool place.

Salad of tomatoes, herbs and carrots with spices

Products:

1 kg. tomatoes,
1 large carrot,
1 bunch of parsley, dill and celery,
3 cloves of garlic,
¼ small horseradish root
Bay leaf,
¼ teaspoon cinnamon,
2 buds of cloves,
salt.

Preparation:

Wash the tomatoes and keep in cold water 2 hours, cut into slices.
Bring water (1 liter) to a boil, add cinnamon, salt, bay leaf, cloves, boil for 2 minutes, strain and cool.
Peel the garlic, wash it, chop it coarsely. Wash the greens and chop them. Peel the horseradish root and carrots, wash them, grate them coarse grater.
Place the tomatoes in jars along with horseradish root, carrots, herbs and garlic, pour in brine.
Cover the jars with gauze and leave room temperature for 12 hours, then put in a cool place for 24 hours.

Tomato salad with bell peppers, carrots and spices

Products:

2 kg. tomatoes,
3 onions,
2 bunches of dill, parsley and celery,
3 cloves of garlic,
½ small horseradish root
3 pods of bell pepper,
1 carrot,
400 ml. table vinegar,
80 g sugar,
pepper,
salt.

Preparation:

Wash the tomatoes and cut into slices 4–5 mm thick. Peel the onion, wash and cut into rings 2–3 mm thick. Wash the bell pepper, remove the stems and seeds, cut into strips. Wash parsley, dill and celery and chop. Peel the horseradish root, carrots and garlic, wash and cut into cubes.
Place tomatoes, onions and bell peppers tightly in jars, top with herbs, horseradish root and garlic. Pour boiling marinade made from vinegar, salt, sugar and water.
Sterilize the jars and seal them tightly.

Salad of tomatoes, hot peppers with onions and carrots

Products:

1 kg. tomatoes,
1 carrot,
100 g onions,
20 g. dill,
1 pod of hot pepper,
40 ml. 6% vinegar,
100 ml. vegetable oil,
2 black peppercorns,
2 cloves of garlic,
10 g salt.

Preparation:

Wash the tomatoes and cut into circles 0.5–1 cm thick. Cut the peeled and washed onions into rings 0.5 cm wide. Peel the garlic, wash and cut each clove into 3-4 pieces. Sort out the dill, wash thoroughly and finely chop. Wash the hot peppers. Peel the carrots, wash and cut into circles.
Mix vegetables, herbs, salt and vinegar in a large enamel pan and place in jars, at the bottom of which first put hot and black pepper and pour in oil.
Sterilize filled jars for 12 minutes and roll up.

Winter tomato salad with green beans

Products:

600 g tomatoes,
400 g green beans,
1–2 cloves of garlic,
½ horseradish root
½ bunch of dill, celery and basil,
2–3 g citric acid,
salt.

Preparation:

Wash the tomatoes, cut into slices. Peel the garlic, wash it, chop it using a garlic press. Peel the horseradish root and grate it on a coarse grater. Wash the greens and chop them.
Wash the bean pods and trim the ends, cut into pieces 2–3 cm long. Place in boiling salted water for 2–4 minutes and cool immediately. Place the beans prepared in this way into jars.
Place tomatoes in jars mixed with beans, herbs, garlic and horseradish, pour boiling brine made from water, salt and citric acid.
Sterilize the jars and seal them tightly.

Tomato salad with onions, garlic and carrots

Products:

600 g tomatoes,
400 g garlic shoots,
3 onions,
2 carrots,
100 ml. vegetable oil,
5 cloves of garlic,
1 bunch of parsley and celery,
salt.

Preparation:

Wash the tomatoes, cut into slices. Peel the onion, wash it, cut it into rings. Wash the carrots, peel them, cut into slices. Peel the garlic, wash it, chop it. Wash the greens and chop them. Wash the garlic arrows, cut into pieces 3-4 cm long, blanch for 1 minute in boiling water and place in jars.
Place tomatoes, carrots and onions in a saucepan, add vegetable oil, salt, simmer for 30 minutes, add garlic and garlic arrows.
Transfer the mixture into jars, layering with herbs. Sterilize the jars and seal them tightly.

Tomato salad for the winter “Vegetable Fantasy”

Products:

1 kg. cucumbers,
500 g tomatoes,
500 g sweet pepper,
2 bay leaves,
3 pods of hot pepper,
10 cloves of garlic,
2-3 parsley roots,
3 teaspoons vinegar essence,
dill, basil, horseradish.

For the brine:

1 l. water,
50 g salt.

Preparation:

Wash the sweet peppers, remove the stems and seeds, cut into slices. Wash cucumbers and tomatoes and cut into slices. Wash the greens and chop them. Wash the hot peppers, remove the stems and seeds, and chop finely. Wash and peel the parsley root.
Place washed greens at the bottom of sterile jars. Place vegetables on top in rows. Add spices, garlic (pre-blanched in boiling water) and parsley root. Pour hot brine over everything and add vinegar essence.
Pasteurize at 80°C for 15 minutes.

Bon appetit!

Today we will talk about preparations for preparing tomato salad for the winter. There will be several recipes for very tasty salads that you will eat with a bang in winter.

There is probably not a single summer resident who does not plant tomatoes in his garden, and there are many varieties of this vegetable.

And the variety of tasty and healthy dishes The ingredients that contain tomatoes are simply amazing, which is why tomatoes are distributed all over the world.

Tomatoes are not only red, but also pink, yellow, brown, black and of course green.

The most interesting thing is that when tomatoes were brought to Russia, they were used as ornamental plants, precisely because of the attractiveness of the red fruits.

Now not a single table is complete without this wonderful vegetable.

Let's get started with a detailed acquaintance with recipes for preparing tomato salads

Pink tomato salad

Ingredients:

Preparation:

Place a sprig of parsley in a sterile jar

2. Cut the onion into slices

3. Cut the tomatoes into slices

4. Place everything in layers in a jar

5. Pour water into the pan

6. Add sugar, salt, vinegar, put on fire and bring, stirring, to a boil

7. Pour the marinade into jars

8. Add 1 tablespoon of vegetable oil

9. Line the bottom of the pan with a towel, set out the jars and cover with sterilized lids

10. Fill with water and sterilize from the moment of boiling for 5-7 minutes

11. Roll up the lids, turn them over, cover with a warm cloth and leave until completely cool.

Finger-licking tomato salad for the winter

Ingredients:

How many tomatoes will go in?
Garlic
Parsley
Ground black pepper

For marinade for 1.5 liters of water you need:

1.5 tablespoons salt
2.5 tbsp. l. Sahara
Black peppercorns
2 bay leaves
25 gr. vinegar 9%

Preparation:

For the marinade, add bay leaf, a handful of pepper, sugar, salt, vinegar to one bowl.

2. Fill everything boiled water, stir and put on fire, bring to a boil

3. Wash the tomatoes and cut them into slices

4. Cut the onion into half rings

5. Peel the garlic and cut into large rings

6. Place a handful of peppers and garlic to taste in sterilized jars.

7. Sprinkle a layer of tomatoes ground pepper to taste, a few parsley leaves to taste and add a layer of onion

8. Lay out in layers until the jar is full

9. Fill the jars with marinade and cover with sterile lids.

10. Boil water in a large saucepan and place jars in it, sterilize for 15 minutes

11. Roll up the jars, turn them over, cover with a warm cloth and leave until completely cool.

Red tomato salad Khalyavka

You will need:

3 kg tomato
1 kg carrots
1 kg onion
1 kg bell pepper
300 gr. vegetable oil
100 gr. salt
300 gr. Sahara
200 gr. vinegar 9%

Preparation:

Wash and peel the vegetables, remove the seeds from the peppers
Cut tomatoes into slices
Grind the remaining vegetables in a food processor
Pour salt, sugar into a large saucepan, add oil and vinegar, add vegetables
Place the pan on the fire and bring to a boil, stirring
Simmer over low heat for another 25 minutes, stirring
Place the finished salad in sterilized jars and screw tightly with sterile lids.
Turn over and let cool

Korean red tomato salad

Ingredients:

Preparation:

Wash the tomatoes and cut them into four parts
Peel the carrots and grate them on a Korean carrot grater
Finely chop the greens
Peel the peppers from seeds and grind them with garlic in a blender
Mix everything thoroughly
Add sugar, salt, vinegar, seasonings, mix
Place the finished salad in sterilized jars and cover with lids.
Store in the refrigerator

Ingredients:

Preparation:

Wash the tomatoes and cut into slices, 5-7 mm thick

2. Peel the pepper from seeds and cut into medium strips

3. Peel the carrots and grate them on a Korean carrot grater

4. Cut the onion into half rings

5. Cut the eggplants into medium half rings

6. Mix all the vegetables in a large bowl

7. Add salt, sugar, vinegar,

8. Finely chop the garlic, add pepper, pour in oil

9. Mix everything thoroughly

10. Place on low heat, bring to a boil, after boiling, simmer for 40 minutes

11. Place the finished salad in sterilized jars, close the lids tightly and turn over, let cool

Country-style red tomato and pepper salad

Ingredients:

Preparation:

Wash the tomatoes, cut into large cubes

2. Remove seeds from pepper and cut into large cubes

3. Cut the onion into half rings

4. Pour oil into a heated frying pan and fry the onion until golden brown.

5. Add onions to vegetables

6. Add sugar, pepper, salt

7. Mix everything thoroughly and put on fire to cook for 30 minutes, stirring

8. Pour vinegar into the salad, stir and let simmer for 5 minutes

9. Place the finished salad in sterilized jars and secure with sterilized lids.

10. Turn the jars over, cover with a warm cloth, let cool

Ingredients:

2 kg red tomatoes
1 kg carrots
500 gr. Luke
500 gr. sweet pepper
2 horseradish roots
6 sprigs parsley
3 cloves garlic
6 black peppercorns
200 ml vinegar 9%

Marinade:

1 liter of water
1.5 tbsp. l. salt
3 tbsp. l. Sahara

Preparation:

Peel the carrots, dry them, grate them
Wash horseradish and pepper, peel, dry and chop together with onion
Finely chop the greens and garlic
Wash the tomatoes, dry and cut into large slices
Place a layer of tomatoes in a sterilized jar, then a layer of vegetables and then some greens.
For the marinade, bring water to a boil, add salt, sugar and stir until completely dissolved.
Pour boiling water into a jar, cover with a sterilized lid
Place a towel on the bottom of a large bowl, set out the jars and sterilize for 10 minutes
Pour in vinegar and roll up the jars

Tomato salad for the winter “Irreplaceable”

Ingredients:

Tomatoes – 400 gr.
Sweet pepper – 5 pcs.
Garlic – 2 cloves
Onion – 2 pcs.
Parsley - to taste
Bay leaf – 1 pc. per jar
Black peppercorns – 5 pcs. per jar
Sugar – 5 tbsp. l. for 1 liter of marinade
Salt – 2 tbsp. l. for 1 liter of marinade
Table vinegar – 400 ml. for 1 liter of marinade

Preparation:

Wash vegetables and herbs well, peel onions and garlic
Remove the stems and seeds from the peppers
Cut the tomatoes into thin slices, peppers into small cubes, onions into half rings, finer if possible
Finely chop the garlic and parsley
Sterilize the jars and place 1 jar at the bottom of each bay leaf, a little parsley and a few peppercorns
Place onions, garlic, tomatoes, peppers one by one, pour boiling water, cover with a lid and leave to cool
When the water has cooled, pour it into a saucepan, add sugar, salt and place on the stove until it boils.
Remove the boiled marinade from the heat, add vinegar and pour it over the salad.
Roll up the jars with boiled lids, let cool and store.

Tomato salad for the winter “Modest”

Ingredients:

Tomatoes – 4 pcs.
Apples – 3 pcs.
Onion – 2 pcs.
Bell pepper – 2 pcs.
Lemon – 1 pc.
Vegetable oil – 4 tbsp. l.
Sugar, salt to taste

Preparation:

Pour boiling water over the tomatoes, then cold water, remove the skin
Tomatoes, apples, peppers, onions, finely chop and mix everything together
Add sugar, salt, lemon juice and season with vegetable oil.
Place tightly in sterilized jars and roll up, put in the refrigerator

Winter salad in a slow cooker, Rostov-style lecho video recipe

I think I can help you prepare the recipes wonderful salads made from tomatoes to delight and decorate your table not only in summer, but also in winter