Winter salad, tomatoes, cucumbers, onion slices. Canned salad of tomatoes and cucumbers for the winter

In winter, it’s so nice to decorate the table with canned tomato salad! To prepare such preparations, you don’t have to be a culinary guru; any housewife can do it. The cost is minimal - your vegetables are from the garden, and salt, spices and sunflower oil are not that expensive. A simple set of ingredients, but by combining different spices you can get a spicy canned tomato salad, or sweet and sour, or spicy. So it all depends on your individual preferences.

Vegetable selection

Beginners in preparing food for the winter often make one mistake: they choose the ugliest fruits - with spots, with flabby skin, bursting and overripe. It is not right. Of course, in salads, tomatoes are often sliced, which is why it seems that by using slightly spoiled vegetables, cutting off all the excess, you can add all the unsuccessful specimens. However, the taste of such a dish will be noticeably worse, and there is a high chance of ruining the entire salad.

We must not forget about aesthetics: people always prefer those foods that look attractive. Therefore, we sort and leave only smooth, not flabby tomatoes with a uniform color. You should not take overripe ones, as they fall apart into mush.

Where complete freedom is given is in the choice of color: tomatoes for salad can be taken in any shade, from pale yellow to deep purple. Slices that contain yellow, green and red vegetables always look festive and interesting. If the tomatoes from the garden are the same color, you can always dilute them with bell pepper. In addition, a number of recipes require green tomatoes, so the cook always has the opportunity to combine them.

Tomatoes in jelly with bell pepper

Compound:

tomatoes (as much as will go in);
yellow and green bell peppers (as much as will be included);
two onions.

Seasonings: young garlic, allspice beans, herbs and dill seeds.

Filling (per 1000 ml.):

2-4 tbsp. l. sugar (according to individual preferences);
2 tbsp. l. coarse, pickling, coarse salt;
100 ml (1/3 cup) table vinegar;
40 g gelatin.

Pour hot water over gelatin and leave to swell. Prepare 6-7 half-liter jars, lids, and sterilize everything.

Place 3-4 peppercorns, a couple of cloves of garlic, a few onion rings, and a little dill on the bottom. Then layer sliced tomatoes and slices of sweet pepper. Boil water with sugar and salt, remove from heat, add vinegar and gelatin, stir. Pour the brine into the jars - it should completely cover the vegetables.

We sterilize the jars: put a towel on the bottom of a large saucepan, place the containers, cover with lids (without capping) and fill with warm (important) water up to the shoulders. Bring to a boil and keep for another 12-15 minutes.

After the jars have cooled a little, you can screw on the lids, turn them over, wrap them in a towel and leave them for a day. The salad will be ready in a month, the jelly in the salad is edible.

Salad recipe: home-canned cucumbers and tomatoes

Ingredients:

tomatoes (as much as will go in);
cucumbers (as much as will go in);
2-3 large onions.

Additionally: salt, boiled water, sugar, vinegar.

We sterilize 1000 ml jars in the required quantity. Pour 2-3 tsp into the bottom of each. aromatic unrefined sunflower oil. We arrange vegetables in any cut - in layers, placing them with onion rings and garlic cloves (to taste). You can remove the skin from overripe cucumbers. After filling, pour 2 tsp directly onto the vegetables. coarse salt and the same amount of sugar. Pour vinegar there - 2 tbsp. spoons. Fill with boiled water and sterilize (as in the first recipe). Roll up the lids and wait for them to cool (you don’t have to wrap them up or turn them over).

This canned salad with cucumbers and tomatoes is very simple to make, but it is very tasty and stores well both in the cellar and at room temperature.

Georgian canned cucumber and tomato salad

Compound:

tomatoes that are ripe but not bursting - 1 kg;
any cucumbers - 1.6 kg;
bell peppers of different colors - 0.5 kg.

Seasonings:

garlic - a couple of large heads;
coarse salt (not iodized) - 1.5 tbsp. l.;
sugar - 30-50 g;
unrefined aromatic sunflower oil - 80 ml;
black aromatic pepper - 10-15 peppercorns;
acetic acid (concentrated, 70%) - one teaspoon per jar.

So, we canned cucumber and tomato salad according to the Georgian recipe.

Immerse the tomatoes in boiling water for 10-15 seconds, then remove and peel off the skins. Cut them and sweet peppers into large cubes. Place the vegetables in a large saucepan (cauldron), add salt and sugar, add peppercorns and simmer in their own juices for 20 minutes. Cut the cucumbers into slices as if for a salad. Peel and chop the garlic. Add the slices to the pan and pour in the oil. Boil over low heat for another 3-5 minutes.

Divide the finished mixture into jars and add acetic acid. Sterilize for 17-20 minutes, screw on the lids. Place upside down and wait until it cools completely.

Tomatoes with onions

Canned winter salad of tomatoes and onions is an excellent addition to meat and fish dishes. Thanks to celery and basil, the appetizer has a spicy and expressive taste, and onions add piquant notes.

Ingredients:

tomatoes (as much as will go in);
onions (as much as will go in).

Seasonings:

basil and celery greens;
black peppercorns (individually, to taste).

Filling (per 1000 ml of liquid):

1-3 tbsp. l. sugar (you can experiment with the amount of this ingredient);
1.5 tbsp. l. coarse salt;
50 ml (1/4 cup approximately) vinegar.

Wash and chop the greens. Peel the onion and cut into rings. Mix with basil and celery. Place two or three peppercorns and a thin layer of herbs and onions at the bottom of a jar (500-1000 ml). Then layer the tomato in slices. Alternate until filled. Fill the jars and sterilize them for at least 17-20 minutes. (liter - 20-25 min.). Remove, seal with lids and turn over (this way you can make sure that no air gets into the container). Wrap in a towel and let cool.

Green tomato salad

Canned tomato salad can also be prepared from unripe fruits.

Compound:

green tomatoes - 2 kg;
carrots - 600 gr.;
white onion - 600 g.

nine percent vinegar - 2 tbsp. l.;
coarse salt (not iodized) - 2 tbsp. l.;
seasonings if desired - suneli hops, pepper, dill.

Peel and dice the onion. Coarsely grate the carrots. Add a little sunflower oil to a heated frying pan and add onions. After it is lightly fried, add the carrots and simmer the vegetables for 15-20 minutes, stirring them constantly.

Then add chopped green tomatoes to the pan. Simmer the vegetable mixture for another 15 minutes, then add salt, vinegar and spices. Transfer hot into sterilized jars and close with lids. Turn over and leave wrapped in a towel for 12 hours.

Classic "Lecho"

“Lecho” is a traditional canned salad of tomatoes and bell peppers. There are many recipes, but the classic version is described here.

Compound:

tomatoes - 1.5 kg;
sweet pepper - 1 kg.

Seasonings:

salt - 20 g;
sugar - 30-40 g;
allspice and black pepper - 3-4 peppercorns each;
cloves - 2 pcs.;
apple cider vinegar - 1 tbsp. l.

Recipe

Remove seeds and stems from the pepper and chop coarsely.
Grind the tomatoes on a grater or using a blender.
Place tomato puree in a heavy-bottomed saucepan.
Cook over low heat for 17-20 minutes, skimming off the foam.
Add pepper, salt and sugar, and boil the mixture for another 17-20 minutes.
A few minutes before cooking, add vinegar and spices.
Pour hot into sterilized jars and seal with lids.
Cover with a blanket for 24 hours.

About the recipes

A canned tomato salad recipe doesn't have to be complicated. All of the above options are quite simple, and anyone can handle them if they wish. In fact, canning is one of the most uncomplicated areas of cooking. Here you just need to learn a few rules about maintaining sterility and the proportions of salt/sugar/vinegar in the brine. Whereas you can add and remove ingredients as you wish: if you don’t like onions, remove them, if you like pickled carrots and cauliflower, add them, etc.

Each housewife changes classic recipes to suit herself, and the result can be a dish very far from the original idea, but tasty and interesting.

So try, change, and bon appetit!

Remember the safety rules: all jars with swollen lids, an unpleasant odor and a questionable taste should be thrown away immediately - spoiled canned salads are very dangerous, so do not put yourself and your loved ones at risk.

Tomato and cucumber salad for the winter (slices with dill and onion)

Preparing a salad of tomatoes and cucumbers for the winter

Delicious salad of pickled tomatoes with cucumbers and onions in dill. I added 2 more fresh mint leaves to the jar. It’s convenient to seal it in small jars for one meal in the winter. I took 1 kg of cucumbers + 1.5 kg of tomatoes + 2 onions + a bunch of dill. In total, it turned out to be approximately 4.5 liters of salad (jars 0.5-0.72 l).

What to put in a jar

Tomatoes (slices);
Cucumbers (slices);
Onions (slices);
Dill (chopped greens - leaves, without thick stems);
On the bottom: bay leaf (1-2 pieces) + black peppercorns (3-5 pieces).

Refueling

per 0.5 l jar

Salt – 1 teaspoon;
Sugar – 1 teaspoon;
Vinegar essence – 2/3 teaspoon;
Vegetable oil – 1 teaspoon;
Water (boiling water) – pour the vegetables into the jar, not reaching 1 cm from the edge.

Cucumbers, tomatoes, onions and dill - the vegetable part of the salad for the winter

How to do

Cut vegetables: cucumbers - into slices 3.5-4 cm long (I had medium-sized ones, cut them in half, then each part into slices), tomatoes - into large slices, onions - into rings, dill leaves (without stems) - cut.
Layer the salad: Place peppercorns and bay leaves on the bottom of sterilized jars. Then vegetables: cucumbers, dill, tomatoes, onions, then again to the top of the jar. . Add dressing (salt, sugar, vegetable oil and vinegar essence). Pour boiling water (fill level – not reaching 1 cm from the edge of the jar). Cover the jars with clean, sterilized lids - simple iron or (but do not screw, just cover).
Sterilize: Place a cloth or napkin on the bottom of the pan for sterilization (so that the jars do not fidget or fall). Place the jars. Add hot water (level up to the hangers of the cans). Bring to a boil and sterilize 0.5 cans – 10 minutes, liter - 15 minutes.
Remove the jars from the water and close them. Cool and store at room temperature.

A jar with a delicious salad of pickled cucumbers and tomatoes with onions and dill

Wash cucumbers, tomatoes and peel onions
Dry vegetables and herbs
Cut cucumbers into slices

Filling the jars
Let's continue
Jars

All the jars have been filled with vegetables, now you need to add sugar, salt, oil, vinegar and boiling water.

Jars with future salad

Checking jars for leaks

A delicious salad of pickled vegetables, cut into slices, is ready!

Delicious salad of pickled cucumbers and tomatoes, cut into slices

During the harvest season, you can prepare for future use a very tasty salad of cucumbers and tomatoes with the addition of onions, sweet peppers and other vegetables. A jar of this snack will be a great addition to the family menu in winter. The calorie content of vegetable preparation with the addition of vegetable oil is 73 kcal/100 g.

Salad of cucumbers, tomatoes, peppers and onions for the winter - step-by-step photo recipe

A tasty and juicy vegetable salad, sealed in jars for the winter at home, will be much tastier than greenhouse winter vegetables.

Cooking time: 25 minutes

Quantity: 1 serving

Ingredients

Tomatoes: 3 pcs.
Cucumbers: 1-2 pcs.
Bell pepper: 1 PC.
Bulb: 1 pc.
Garlic: 1-2 cloves
Peppercorns: 5 pcs.
Dill umbrella: 1 pc.
Sugar: 1/2 tsp.
Salt: 1 tsp. no slide
Refined oil: 1 tbsp. l.
Vinegar (9%): 2 tsp.

Cooking instructions

We turn the homemade canned food upside down, wrap it in a thick blanket for 12 hours. Then we put it in a cool and dark place reserved for winter preparations.

Recipe with carrots (tomatoes, cucumbers and carrots, but may include onions or other vegetables)

To prepare one half-liter jar of salad according to this recipe you need:

tomatoes - 1-2 pcs., weighing 150-180 g;
cucumbers - 2 pcs., weighing 200 g;
carrots - 1 pc., weighing 90-100 g;
onion - 70-80 g;
garlic;
peppercorns - 2-3 pcs.;
dill umbrella - 1 pc.;
sugar - 15 g;
sunflower oil - 30 ml;
salt - 7 g;
vinegar 9% - 20 ml.

To make jars of salad look aesthetically pleasing, vegetables must be cut into pieces of approximately the same size and shape.

How to preserve:

Wash and peel the carrots. Cut the root vegetable lengthwise into two parts and each half crosswise into semicircles.
Wash the cucumbers well, cut off the ends and cut the fruit into slices.
Wash ripe, but not overripe tomatoes and cut them into slices.
Peeled onion - in half rings.
Peel the garlic cloves, two or three of them are enough, cut each clove into 4-5 pieces.
Pour oil into the bottom of the jar, which has been prepared in advance for home canning (washed, sterilized and dried).
Place the prepared vegetables in the same order, top with dill and peppercorns.
Sprinkle salt and sugar on top.
Pour boiling water, add vinegar. Cover with a metal lid.
Place the filled container in a tank or pan with water heated to +70 degrees. As soon as it boils, sterilize the salad for 10 minutes.
Use a special seaming machine to roll the lid. Turn the jar over and cover it well with a blanket. Once the contents have cooled completely, return to normal position.

With cabbage

To prepare about 5 half-liter jars of delicious vegetable salad you need:

white cabbage - 1.5 kg;
cucumbers - 1.0 kg;
tomatoes - 1.0 kg;
salt - 20 g;
garlic – 1 head;
onions - 1.0 kg;
ground pepper - 5-6 g;
bay leaves - according to the number of jars;
lean oil - 2 tbsp. l. on the jar;
apple cider vinegar - 1 tbsp. l. (the same).

How to cook:

Remove the top leaf from the cabbage and chop it into strips with a sharp knife.
Cut washed and dried tomatoes into slices.
Soak the cucumbers in cold water for a quarter of an hour, wash well, remove the ends and cut into circles. The thickness of each should be about 5-6 mm.
Remove the husks from the bulbs and chop them into half rings or slices.
Take a head of garlic, disassemble it, peel the cloves, and cut them into slices.
Place prepared ingredients in a large bowl. Add pepper, add salt.
Mix the vegetables and leave to stand for about 10-15 minutes.
Place a laurel leaf at the bottom of the jar and fill to the top with the vegetable mixture.
Pour oil and vinegar into each jar.
Cover the filled containers with lids and place them in a tank of water.
Heat to a boil, keep the salad in boiling water for about half an hour.
Roll up the lids and turn upside down. Wrap it up and keep it like that for about 10 hours until it cools completely.
Return the cooled preservation to its normal position and after a couple of weeks move it to a place for further storage.

To sterilize jars, it is advisable to purchase a special stand for them, which is installed on the bottom of the tank.

With zucchini

For a delicious winter preparation you will need:

cucumbers (you can use substandard, overripe ones) - 1.5 kg;
zucchini - 1.5 kg;
tomatoes - 300 g;
carrots - 250-300 g;
tomato - 120 g;
sugar - 100 g;
garlic - head;
oil - 150 ml;
salt - 20 g;
parsley - 100 g;
vinegar - 60 ml (9%).

What to do:

Wash all the fruits.
Grind the carrots using a medium grater or food processor.
Peel the cucumbers and cut them into cubes.
Peel the zucchini, remove the seeds, and chop the pulp in the same way.
Cut the tomatoes into slices.
Separate the head of garlic into cloves, peel them and cut into slices.
Place all the vegetables in a spacious saucepan, preferably with a thick bottom, pour in the oil, add the tomato, add sugar and add salt.
Mix everything well.
Place on the fire and heat the contents while stirring until it boils. Simmer for about 35 minutes.
Pour in vinegar and add chopped parsley. Cook for another quarter of an hour.
Without removing from the heat, put the salad into jars. Seal the filled container hermetically using a lid and a sealing machine. Keep upside down under the blanket until completely cooled.

With eggplants

To prepare cucumbers, tomatoes and eggplants you need:

tomatoes - 1.5 kg;
eggplants - 1.5 kg;
cucumbers - 1.0 kg;
sugar - 80 g;
onion - 300 g;
oils - 200 ml;
sweet pepper - 0.5 kg;
salt - 20 g;
vinegar - 70 ml.

Step by step process:

Cut the washed eggplants into cubes. Add a little salt, stir and after ten minutes rinse with water.
Cut the washed tomatoes into small cubes.
Wash the cucumbers well, remove the ends, and then cut them into slices.
Remove the seeds from the pepper and chop into strips.
Cut the onion into half rings.
Pour oil into a pan and add the onion, let it fry a little, add the eggplants and lightly fry them for about 10 minutes.
Add the tomatoes and simmer all together for the same amount of time.
Add cucumbers and peppers, stir. Simmer the vegetables for another 20 minutes.
Add salt, vinegar and sugar. Mix.
After 5-6 minutes, place the salad in glass containers, but do not remove the pan from the stove.
Screw on the lids and turn them upside down. Wrap up. Wait about 10 hours until the salad has cooled completely. Then return to normal position.

Recipe variation with green tomatoes and cucumbers

For a winter snack of unripe tomatoes and cucumbers you need:

unripe tomatoes - 2.0 kg;
cucumbers - 1.0 kg;
carrots - 1.0 kg;
onion - 1.0 kg;
salt - 80 g;
oil - 200 ml;
vinegar - 100 ml;
sugar - 160 g;
peppercorns - 5 pcs.;
laurel leaves - 5 pcs.

Further actions:

Cut tomatoes into slices, and cucumbers into slices.
Chop the carrots into strips or grate them coarsely.
Cut the onions in half and then cut into slices.
Place all the vegetables in a large saucepan, add salt and mix well. Let the resulting mixture stand for about a quarter of an hour, covering the dishes with a towel.
Pour in the oil, add sugar, bay leaves and pepper. Mix.
Heat the mixture to a boil. Simmer with stirring for half an hour. 5 minutes before cooking, add vinegar.
Quickly pour the hot salad into jars and screw them on with metal lids.
Turn upside down, wrap, and keep in this position until the contents cool. Then return it back.

For the salad, you can use substandard vegetables.

The simplest salad with cucumbers and tomato slices

For cucumber-tomato salad in slices you need:

tomatoes - 2.0 kg;
cucumbers - 2.0 kg;
dill - 0.2 kg;
onions - 1.0 kg;
salt - 100 g;
vinegar - 60 ml;
sugar - 100 g;
oils - 150 ml.

How to preserve:

Soak the cucumbers in water for 15 minutes, wash, cut off the ends, cut lengthwise into two parts, each half crosswise into two more parts, each part lengthwise into bars.
Wash the tomatoes, cut off the stem and cut into slices.
Wash the dill and chop it with a knife.
Peel the onions, cut first in half and then into narrow slices.
Place all vegetables in a saucepan, add oil, salt and pepper.
Heat the mixture until it boils, then cook for about 10 minutes.
Pour in vinegar, stir and after three minutes put into jars. Immediately roll them up with lids and place them upside down. Take an old blanket and wrap it around the salad. When it cools down, return to normal position.

Recipe for winter preparation with gelatin

For the original vegetable salad with gelatin is required.

Ingredients:

Cooking method:

For the marinade, mix the oil with vinegar, salt, sugar, bay leaf and allspice. Bring to a boil and remove the marinade from the heat. We wash the vegetables and chop them into small pieces. We put all this in the marinade and put it on fire. Cook over low heat for 30 minutes.

Wash the lids and jars well with clean water. There is no need to wipe the jars free of water. Immediately place them in the heated oven, turn on the oven at 150 °C and leave for 15-20 minutes, pour boiling water over the lids and leave for 5 minutes. Place the finished hot salad into hot jars, seal with lids and leave in a warm place until it cools.

You can also add bell peppers, garlic, carrots, etc. to this recipe. You will be very pleased. The recipe is not difficult to prepare, but then you will simply lick your fingers.

Preparation for the winter “Jar with salad”

Ingredients:

Cooking method:

Cut the cucumbers into circles, tomatoes into half rings or slices, onions into rings, bell pepper into strips. Pour black pepper into the bottom of clean and sterilized jars and add one bay leaf. We lay out the vegetables tightly in layers, but do not crush them. Add dressing. Cover the workpiece with boiled lids.

We prepare the pan for sterilization - we line the bottom with a cloth so that the jars do not slip. Place the jars covered with lids. Add water up to the hangers of the can. Bring to a boil and reduce heat. Sterilize for 10 minutes. Next, we look, if the tomatoes and cucumbers in each jar have settled too much, then we sacrifice one jar and divide its contents between all the others - add the salad to the top. And again cover with lids and sterilize for 5 minutes. But if the vegetables have not sunk too much, then we roll them up. If the tomatoes were green, then sterilize the workpiece for 20 minutes. If little or little liquid is formed during sterilization, then add boiling water. Let's roll up.

You can add garlic, cherry and currant leaves to this salad recipe.

Hot poured cucumber and tomato salad recipe

Ingredients:

Cooking method:

Wash the cucumbers and tomatoes well under running water and cut into thin rings. Wash and chop the dill. Cut the onion into half rings. Stir everything and leave for half an hour so that the vegetables can release their juice. Add spices to the salad recipe, put it on the stove and wait until our preparation boils. As soon as all the vegetables have changed color, remove the pan from the heat and arrange into jars. Fill with marinade, cover with lids and roll up. Place the workpiece in a warm place until completely cooled.

Salad for the winter “You'll lick your fingers”

Ingredients:

Cooking method:

Tomatoes, cucumbers - cut into rings; peppers, zucchini, eggplants, carrots - cut into cubes; Shred the cabbage, add the beans, previously soaked in water. Add ground pepper, vegetable oil, garlic, salt and sugar to the preparation. Stir all ingredients and leave for 3 hours. Place the salad in jars and add vinegar. Sterilize for 10 minutes and seal.

"Kuban" salad of cucumbers and tomatoes for the winter

Ingredients:

Cooking method:

Chop all the vegetables the way you like. Add vinegar and salt to the vegetable mixture. Let stand for 1 hour. Place into liter jars and sterilize for 30 minutes. Heat the vegetable oil to a boil and put 2 tablespoons of heated vegetable oil in each jar. We roll up the workpiece. We get a very tasty salad recipe for the winter. Just lick your fingers!

Recipe for salad of cucumbers, tomatoes and carrots for the winter

Ingredients:

Tomatoes – 1 kg;
Cucumbers – 1 kg;
Onion – 0.5 kg;
Carrots – 0.5 kg;
Vegetable oil – 5-6 tbsp. l;
Salt – 2 tbsp. l;
Apple cider vinegar – 2 tbsp. l.

Cooking method:

For this recipe, wash the vegetables. Peel the carrots, grate them on a coarse grater, cut the cucumbers into thin slices, and the tomatoes into slices. Combine onions, cucumbers and carrots, put on the stove and simmer for 15 minutes. Then add the tomatoes and simmer for another 10 minutes, add vinegar and oil, add salt, and remove from heat. We boil the lids for the jars, rinse the jars well and dry them. Place the jars in the oven, preheated to 150°C, for 20 minutes. Place the hot salad in hot jars. We seal it. Turn the jars upside down and wrap them until they cool completely. The recipe is very easy to prepare.

Cucumbers in tomato with onions

Ingredients:

Cooking method:

Cut the cucumbers into rings. To get rid of the seeds, pass the tomatoes through a juicer or sieve. We get excellent natural tomato juice. Cut the onion into rings. Chop the garlic very finely. Bring our tomato juice to a boil. Pour it over our cucumbers and onions, add salt and sugar. Boil for 3-5 minutes. Then add vinegar and garlic to the salad. Boil for another 1 minute. Place the hot salad into sterilized jars. Let's roll up.

The cucumber and tomato salad is ready, you'll just lick your fingers!