Tomato salad for the winter: a popular “yum”, “Cobra” and 12 recipes from sterilization without

Preservation — one of the most ancient and effective ways to preserve the harvest of tomatoes for the whole year. And it’s nice in the cold to open the jar and voila — a “piece of summer” on the table. I want something new? Write down ways on how to cook a delicious tomato salad for the winter: eggplant, zucchini, beans, rice, mushrooms, fish in jelly, and more “yum” and “Teschin language”.



1 hour. 6 servings. Very easy to prepare

Tatiana Loginova 27 Dec 2017105

The content of the article

  • 1 the Benefits and harms
  • 2 14 recipes salads, tomatoes for the winter
    • 2.1 With sweet peppers
    • 2.2 With eggplant
    • 2.3 Cobra
    • 2.4 With beans
    • 2.5 “Teschin language”
    • 2.6 rice
    • 2.7 In its own juice
    • 2.8 With zucchini
    • 2.9 “yum”
    • 2.10 With green tomatoes
    • 2.11 With mayonnaise
    • 2.12 fish
    • 2.13 With mushrooms
    • 2.14 In the gelatinous filling

Enjoying winter salads, tomatoes can be for any reason and even without him, they go together with almost any dish:

  • fried, boiled, baked meat;
  • fish;
  • fresh vegetables;
  • cereals;
  • pasta;
  • potatoes in any form.

They are great as a standalone snack. But don’t get too lean on canned meals, you need to consider their health, because everything is good in moderation.

The benefits and harms

Tomatoes fresh — useful product with a rich composition. But there remains at least something of “utility” after heat treatment? Remains, and a lot. And that’s useful than canned tomatoes.

  • Lycopene. It is a powerful antioxidant and cancer fighter. And tomato is one of the most generous providers of this substance, in fact we synthesize “do not know”. A particularly valuable use of tomatoes for men — lycopene reduces the risk of developing cancer of the prostate.
  • Vitamin C Provides the elasticity of blood vessels, fight free radicals, support the immune system, does not form cholesterol plaques. During prolonged heat treatment breaks, so choose salad recipes with minimal cooking time.
  • Phenylalanine. Prevents the breakdown of hormones of joy — endorphins. Helps to feel more happy and contented life.
  • Serotonin. Another “source” of joy and good mood. It also improves memory, appetite, affect sexual desire.
  • Thiamine. Necessary for the normal functioning of the nervous system, helps to fight stress, is part of sedative and hypnotic drugs.
  • Acid. Improve digestion and increase appetite.

But there are also disadvantages. Preservation involves the addition of large amounts of salt, which retains fluid in the body and vinegar, which is a powerful irritant of the stomach mucosa. Therefore, people with the following diseases should be wary of winter preparations:

  • hypertension;
  • cardiovascular disease;
  • kidney stones;
  • pyelonephritis;
  • increased acidity of gastric juice;
  • pancreatitis;
  • peptic ulcer disease;
  • gestosis of pregnant women.

Many of the recipes contain sugar in large quantities, and he is a potential danger for people with diabetes and obesity.

Amazing fact: heat treatment increases the concentration of lycopene in the product. That is homemade tomato paste contains twice more of this substance than fresh vegetables.14 recipes salads, tomatoes for the winter

Our ancestors came up with hundreds of canned salads made of tomatoes — we just have to choose and enjoy the result. In case you can put almost any type of tomatoes: red, brown, green, firm and ripe, sweet and sour — for everyone has their own recipe. And each of them can be adapted to your own taste preferences.

With sweet peppers

Features. Salad of tomatoes and peppers for the winter — a classic of the genre. They are stocked in every Soviet family, we all remember the taste from childhood. This is cooked quickly and simply.

What part of:

  • ripe tomatoes — 3 kg;
  • sweet pepper — 1 kg;
  • carrots — 1 kg;
  • onions — 1 kg;
  • sugar — 300 g;
  • Sol — 80-90 g;
  • sunflower oil — 300 ml;
  • vinegar 9% — 100 ml;
  • black pepper — to taste.

How to cook

  • Peppers cut into half rings with a thickness up to 1 cm.
  • Tomatoes — sliced, then slices in half.
  • Carrot — bars.
  • Onions — half-rings.
  • Place all in a saucepan.
  • Pour salt.
  • Leave for 12 hours.
  • Now add the sugar, vinegar, pepper and oil.
  • Simmer for 40 minutes.
  • Sterilize container and lid.
  • Lay on the banks and ocuparte.
  • Flip.
  • Cover with a blanket.
  • Through the day, transfer the salad for storage.
  • If there is no time for a preliminary 12-hour proselku — can simplify the recipe. Immediately mix all the ingredients except the vinegar, and simmer for 40 minutes. Pour the vinegar, stir and immediately spoon the salad on sterile banks. Additionally sterilize the dish is not required.With eggplant

    Features. A quick version of the salad for the winter — tomatoes and eggplant. The largest concentration of “Goodies” in the skin of eggplant and immediately under it. So try to remove skin as a thin layer.

    What part of:

    • ripe tomatoes — 2 kg;
    • eggplant — 2 kg;
    • sweet pepper — 2 kg;
    • onion — 2 kg;
    • carrots — 2 kg;
    • favorite greens — 100 g;
    • sunflower oil — 200 ml;
    • salt — 100 g;
    • sugar — 100 g

    How to cook

  • Pour the oil in a saucepan.
  • Cut the onions and carrots.
  • Fry.
  • Eggplant peel and cut into.
  • Add to the already fried vegetables.
  • Throw tomatoes in hot water, remove the skin and slice too.
  • Add them into a pot.
  • Chop the herbs and stir in the same direction.
  • Now it is the turn sugar and salt.
  • Simmer 40-50 minutes.
  • Stir, otherwise the dish will burn.
  • Ready. Arrange the salad on sterile banks.
  • This recipe with no additional sterilization. Good enough to wash the containers and sterilize in any suitable way. Cover also need to boil. Canned goods are perfectly stored in a cool place.”Cobra”

    Features. This is another version of the salad with eggplant. Nothing dangerous in it. And its intimidating name he received because of the resemblance of the finished dish in the jar with the color of this exotic snake.

    What part of:

    • ripe tomatoes — 1 kg;
    • eggplant — 3 kg;
    • sweet pepper — 2 kg;
    • Cayenne pepper — 100 g;
    • sunflower oil — 200 ml;
    • vinegar — 200 ml;
    • garlic — 150 g;
    • parsley — one bunch (small);
    • dill — one bunch (small);
    • salt — 20-30 g

    How to cook

  • Eggplant cut into circles with thickness of 1 cm Peel not to scrape.
  • Place in a separate container, fill with warm, salted water (to covers).
  • Steep for an hour.
  • Finely chop tomatoes, peppers, garlic and herbs. And even better — use the grinder.
  • Add the sauce, salt and vinegar.
  • Mix.
  • In a saucepan with a thick bottom pour the oil.
  • Place layers of eggplant and sauce.
  • Boil.
  • Simmer for another 20 minutes.
  • Decompose even boiling lettuce in sterile banks, ocuparte and cool under a blanket.
  • Glass salad looks very interesting: on the General red-brown background “swim” the dark streaks of eggplant. Indeed, reminiscent of the color of the Cobra. On the table too looks unusual and attractive.Beans

    Features. Beans is a high quality vegetable protein with low calorie content, so this salad will perfectly fit in the diet of people that reduce weight. And an interesting taste of the dish will help to diversify the daily menu.

    What part of:

    • ripe tomatoes — 3 kg;
    • sweet pepper — 1 kg;
    • red beans — two cups (pre-boil);
    • carrots — 1 kg;
    • onions — 1 kg;
    • sunflower oil — 200 ml;
    • vinegar — 100 ml;
    • salt — 60 g;
    • sugar — 250 g

    How to cook

  • Slice the onion into medium dice.
  • Fry.
  • Tomatoes and peppers also cut into medium size cubes.
  • Carrots chop on a grater.
  • Add all recipe ingredients (except vinegar) in a saucepan.
  • On low heat simmer a quarter of an hour.
  • Pour in the vinegar and cook for a salad for another five minutes.
  • Ready.
  • Such a short cooking allows to preserve the useful properties and texture of the chopped vegetables pieces not mushy porridge.

    “Teschin language”

    Features. Recipe without pre-cooking. Minimum ingredients with maximum taste. A simple, light salad and at the same time — a spicy-sharp. Because, perhaps, the name is sharp, as the language of my wife’s mother.

    What part of:

    • ripe tomatoes — 2 kg;
    • onions — 100 g;
    • garlic — 100 g;
    • Cayenne pepper — 1 pod;
    • sunflower oil — 100 ml;
    • dill — one bunch (small);
    • parsley — one bunch (small);
    • vinegar 9% — 50 ml;
    • sugar — 100 g;
    • salt — 50-60 g

    How to cook

  • The tomatoes remove the “ass”.
  • If large tomatoes — cut them into slices, if the average — quarter-small — half.
  • Onions — half-rings.
  • Crush a garlic press or chop blender.
  • In the enamel basin, place all recipe ingredients and mix. Carefully, do not damage the structure of vegetables.
  • Leave it for 30-40 minutes.
  • Spread on pre-sterilized banks, cover with lids. But not roll.
  • At the bottom of a wide container, place a towel so that the containers do not slip.
  • Put filled jars.
  • Pour water to “coat hanger”.
  • Boil.
  • Sterilize 20 minutes.
  • Now tighten the covers, invert jars and cover them with a blanket. In a day cold salad can be moved to the balcony, in the pantry or cellar.
  • With rice

    Features. Salad for the winter from tomatoes with rice — the one case where successfully utilized the tomatoes not suitable for other types of conservation — dented, marred, ugly form.

    What part of:

    • tomatoes — 2 kg;
    • sweet pepper — 0.5 kg;
    • carrots — 0.75 kg;
    • onion — 0,5 kg;
    • rice — one Cup;
    • sunflower oil — 200 ml;
    • vinegar 9% — 40 ml;
    • sugar — 100 g;
    • salt — 50 g.

    How to cook

  • Tomatoes and onions grind in a blender.
  • Carrots — grate.
  • Peppers — cut into cubes.
  • All (except rice), place in a large container.
  • Simmer for an hour.
  • Rinse the rice and soak.
  • When the vegetables are cooked, put the rump.
  • Mix.
  • Pour into sterile containers and ocuparte.
  • Here it can be better to wrap the upside-down banks. You want the lettuce cooled slowly to maximum — the rice will gradually “walk” to readiness.In its own juice

    Features. Here we need two types of tomatoes: a beautiful, supple fruit about the same size and the ones that are slightly wrinkled, ugly shape, overripe.

    What part of:

    • firm tomatoes — 2 kg;
    • overripe tomatoes — 2 kg;
    • hell — 60 g;
    • garlic — one head (large);
    • lettuce — one bunch;
    • sugar — 100 g;
    • salt — 50 g;
    • black pepper — 10 g.

    How to cook

  • Cut overripe tomatoes in small cubes.
  • Cook for a couple of hours. Stir slowly, differently will burn.
  • The pieces should be soft after boiling to puree.
  • Lettuce wash and chop the blender.
  • Horseradish and garlic.
  • Add all to soup.
  • There also add salt and sugar.
  • Again boil.
  • In a sterile container, place the whole tomatoes.
  • Now, slowly, so as not to form voids, pour the resulting sauce.
  • Cover with sterile lids, but not roll them.
  • In a pan put a piece of cloth.
  • Place cans of tomatoes.
  • Fill them with water to the shoulders.
  • Sterilize 20 minutes.
  • With zucchini

    Features. Salad of tomatoes and zucchini for the winter — good option when you want variety. Plus of this method is that it does not require long cooking, so the pieces remain textured and the value is preserved as possible.

    What part of:

    • tomatoes — 1.5 kg;
    • zucchini — 1 kg;
    • onion — 0,5 kg;
    • garlic — 300 g;
    • sunflower oil — 80 ml;
    • sugar — 50 g;
    • salt — 40 g;
    • Cayenne pepper — half of the pod.

    How to cook

  • From the zucchini, remove the peel and seeds.
  • Cut into half rings with a thickness of 0.5 cm.
  • Bulk in a large container.
  • Make butter, sugar, salt.
  • Boil a quarter of an hour after boiling.
  • Cut the tomatoes into wedges, too small thickness.
  • Add to the total weight.
  • Simmer another quarter of an hour.
  • Slice the onion into half rings.
  • Dip for vegetables.
  • Chop the pepper and garlic.
  • Send in a common pot.
  • Simmer another five minutes.
  • Hot pour into sterile containers and ocuparte.
  • “Yum”

    Features. Tomato salad for the winter “yum” is not in vain called exactly so. He has more than one generation of admirers. The composition is simple, the preparation uncomplicated, and the taste — excellent. Often the brine ends even earlier than the rest of the content.

    What part of:

    • tomatoes — 2 kg;
    • onion — 200 g;
    • garlic — one head;
    • sunflower oil — 50 ml;
    • parsley — 1 bunch;
    • water — 1 l;
    • vinegar 9% — 50 ml;
    • salt — 30 g;
    • sugar — 80 g;
    • allspice and peas — 10 g

    How to cook

  • Sterilize container and lid.
  • Chop the greens and garlic.
  • And place on the bottom of each jar.
  • Calcined oil.
  • And pour into each jar, 10 ml.
  • The stalk of each tomato make a hole with a toothpick.
  • Onions cut into rings.
  • In the container, place the whole tomatoes and onions.
  • To a liter of water, add salt, sugar, pepper.
  • Boil the marinade until dissolved grains.
  • Put the vinegar.
  • Pour hot (but not boiling) marinade in jars with tomatoes.
  • Cover with lids, but not roll.
  • At the bottom of a wide container, place a piece of cloth.
  • Install jars and cover with water to “coat hanger”.
  • Sterilize a quarter of an hour.
  • Ocuparte, flip and cover for a day.
  • With green tomatoes

    Features. Fans of immature tomatoes will appreciate this method. Salad turns out very bright, this will provide a daily menu and festive table.

    What part of:

    • green tomatoes — 1 kg;
    • carrots — 300 g;
    • sweet pepper (large) — one red and yellow;
    • sunflower oil — 120 ml;
    • sugar — 60 g;
    • salt — 30 g;
    • vinegar 9% — 30 ml.

    How to cook

  • Tomatoes cut into slices about 0.5 cm thick.
  • Onions — half-rings.
  • Sweet peppers also.
  • Grate carrot.
  • Place all in a container.
  • Make salt, sugar, oil and vinegar.
  • Stir and leave for two hours to marinate.
  • Sterilize container and lid.
  • In jars tightly lay a salad.
  • Cover with sterile lids.
  • On the wide bottom of the container put a towel and set banks.
  • Pour water on the “shoulders”.
  • Sterilize a salad after boiling water a quarter of an hour.
  • Ready. You can roll and wrap food.
  • With mayonnaise

    Features. Here you can use any tomatoes: red, brown, green — what you like. You can even mix them to give the brightness and contrast to the dish.

    What part of:

    • tomatoes — 1 kg;
    • onion — 300 g;
    • carrots — 300 g;
    • sweet pepper — 300 g;
    • sunflower oil — 100 ml;
    • garlic — five cloves;
    • salt — 30 g;
    • sugar — 100 g;
    • mayonnaise — 80 g;
    • tomato paste — 80 g;
    • vinegar 9% — 10 ml.

    How to cook

  • Onion cut into half rings.
  • Carrot — bars.
  • Fry.
  • Tomatoes, immerse in boiling water for 15 seconds, peel off the skin and slice.
  • Send them to roast to the onions and carrots.
  • Do peppers remove seeds and cut into half rings.
  • Place in total weight.
  • Add the salt, sugar, mayonnaise, tomato paste.
  • Mix.
  • Simmer for half an hour under the hood.
  • Last add the vinegar and garlic (skip through the press).
  • Simmer another quarter of an hour.
  • You can put the salad in a sterile container and sealed.
  • You’d like it spicy — feel free to add mustard or hot pepper. The amount depends on personal preference.Fish

    Features. In this recipe you can use mackerel, herring, herring or even anchovies. This fish-salad is self-sufficient — it can be served as a separate dish. Fish is better to take fresh or frozen.

    What part of:

    • tomatoes — 1.3 kg;
    • fish 5.2 kg;
    • sweet pepper — 4,1 kg;
    • bow — 3.1 kg;
    • carrots — 2.2 kg;
    • sunflower oil — 200-250 ml;
    • vinegar 9% — 200 ml;
    • sugar — 100 g;
    • salt — 60 g;
    • favorite spices — to taste.

    How to cook

  • The fish boil.
  • Separate the fillet from the bones.
  • Tomatoes — grind blender.
  • Carrots — grated.
  • Peppers and onions — half-rings.
  • Connect the vegetables in a large vessel and simmer for half an hour.
  • Then there also add fish fillets, salt, sugar, vinegar, oil, spices.
  • Simmer another half hour.
  • Put in sterile containers and roll.
  • With mushrooms

    Features. Here you can put mushrooms you like. If you have no experience of mushroom, it is better to buy mushrooms. So you can protect yourself and family from carbon monoxide poisoning.

    What part of:

    • mushrooms — 1.5 kg;
    • red tomatoes — 1 kg;
    • sweet pepper — 1 kg;
    • onion — 0,5 kg;
    • carrots — 0.7 kg;
    • sunflower oil — 300 ml;
    • vinegar 9% — 100 ml;
    • sugar — 150 g;
    • salt — 50 g;
    • favorite spices — to taste.

    How to cook

  • Mushrooms cut the way you like.
  • Boil for ten minutes.
  • Liquid drain.
  • Turn on the gas and evaporate the remaining moisture.
  • Tomatoes cut into cubes.
  • Fry in separate pan in butter five minutes. They should give juice.
  • Cut the carrots, onion and bell pepper cubes.
  • Send vegetables to the tomatoes.
  • Put the salt, sugar and mushrooms.
  • Boil.
  • Simmer for another hour.
  • Stir the salad to not burnt.
  • Pour in the vinegar.
  • Stir and spread on sterile banks.
  • In the gelatinous filling

    Features. The original method of harvesting lettuce for the winter of red tomato jelly. He and the Bank, and the table looks attractive, but the taste is unique.

    What part of:

    • tomatoes — 2 kg;
    • sweet pepper — 1 kg;
    • onions — 500 g;
    • water — 1 l;
    • garlic, pepper — to taste;
    • sugar — 50 g;
    • salt — 25 g;
    • vinegar 9% — 30 ml;
    • gelatin — 30 g

    How to cook

  • Slice the tomatoes quartered.
  • Pepper — half-rings.
  • Onions also.
  • Sterilize container and lid.
  • At the bottom of each add 10 g of dry gelatin.
  • Place and tamp tightly chopped vegetables.
  • In the water add salt, sugar.
  • Boil.
  • Slowly pour the marinade on the banks so that no more voids.
  • Cover with a lid.
  • Place on the bottom of a wide container a towel.
  • Fit the jars with salad.
  • Pour water to “coat hanger”.
  • Sterilize a quarter of an hour.
  • In each jar pour 5 ml of vinegar.
  • Roll up.
  • This recipe is good because the pieces retain their shape and texture very long time. Opening salad in the spring, will be able to “eat” vegetables.

    Surprised by the abundance of options? But the above recipes tomato salad for the winter — just the tip of the iceberg. They can be taken as a basis and on this basis to experiment, to create new proportions and combinations of products. Your search for the perfect recipe and sure to find it. Bon appetit.

    Tomato salad for the winter: a popular “yum”, “Cobra” and 12 recipes from sterilization without





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