How to prepare tomato salad for the winter. Delicious red tomato salads for the winter: the best recipes

04.04.2019 Buffet table

Summer has saturated us with vitamins, but slushy autumn and long winter are ahead. The housewives are trying to provide the family with preparations in order to please the household with delicious and healthy canned vegetables. These include and winter salads... Due to the variety of ingredients in such blanks, each of them has its own special taste.

Winter salads do not require any special occasion to serve and go well with any dish. Tomatoes, even when processed, retain a lot of health benefits. They contain:

Lycopene - a substance that fights aging and cancer;
thiamine, which regulates activity nervous system and helps to resist stress;
serotonin, which is responsible for good mood, appetite and memory;
vitamin C, which makes blood vessels more elastic, supports immunity (most of all it is stored in recipes that do not require cooking);
organic acids that improve digestion and increase appetite.

Important! Have winter preparations there are also limitations. It is recommended to reduce their consumption to a minimum for hypertensive patients, people with urolithiasis suffering from pyelonephritis, pancreatitis and stomach ulcers. Due to the sugar in the composition canned vegetables also not recommended for diabetics.

This salad has such a name for a reason. He gained his popularity thanks to simple composition, quick cooking and excellent taste. It is best to prepare it from medium-sized tomatoes; cherry tomatoes are perfect for harvesting. Here full list products that will be needed for this salad:

2 kg tomato;
3 medium onions;
1 head of garlic;
50 ml vegetable oil;
a bunch of parsley;
50 ml 9% vinegar;
80 g sugar;
30 g salt;
10 peas allspice.

Before preparing the salad, you will need to sterilize five 600-gram jars. Tomatoes must be washed and each chopped with a toothpick at the place of attachment of the stalk. At the bottom of the jars, put a little chopped garlic and herbs, pour in 10 ml of calcined vegetable oil and lay the tomatoes, shifting them with onion rings.

Marinade is prepared from 1 liter of water, salt, sugar and pepper. It must be stirred so that the salt and sugar are completely dissolved, let it boil, and then add vinegar. Then hot marinade poured into jars of tomatoes. Each container is covered with a lid, but not rolled up.

After that, the cans are sterilized in a wide saucepan, on the bottom of which a cloth is laid, flooded with water up to the "shoulders" for 15 minutes, then sealed, turned upside down and wrapped until it cools.

Tomato salad for the winter you will lick your fingers: video

Tomato salad with bell pepper will charge you with good mood and energy on the gloomiest day. For summer residents, the preparation of such a blank is great way save your harvest. The salad uses simple and affordable ingredients:

1.5 kg of dense ripe tomatoes;
2-3 pcs. sweet bell pepper;
1 head of onion;
a small bunch of dill;
50 ml of refined vegetable oil;
2 tbsp. l. granulated sugar;
1 tbsp. l. salt with a slide;
20 grams of 9 percent vinegar.

Vegetables need to be washed and peeled. Tomatoes are cut into large slices, onions - in half rings, peppers - in strips. Dill greens should be finely chopped with a knife.

Prepared vegetables need to be put in a plastic or enamel dish, add the rest of the ingredients, cover and leave to brew for one hour.

In the meantime, the banks should be prepared. They are sterilized by steam or hot oven... The lids must also be sterilized in hot water within 5-7 minutes.

After the vegetables have been marinated, they are evenly laid out in the jars along with the brine. Then the container is covered with lids and placed for gas sterilization in a wide container with water. After 20 minutes, the cans are taken out and rolled up. They should be kept upside down and wrapped until they cool.

Tomatoes prepared according to this recipe are sugar-coated, with a slight spike. Gives a spicy pungency to tomatoes onion and black pepper. In the event that you do not like sweet vegetables, you can put less sugar in the salad. The process of making canning is very simple, even a novice housewife can handle it. The list of ingredients is given for 1 liter can:

1.1 kg of ripe tomatoes;
half an onion;
3 tbsp. l. 9 percent vinegar;
110 g sugar;
1 tsp salt;
2 a clove of garlic;
2 allspice peas;
1 tbsp. l. ground black pepper.

Vegetables should be firm so they don't lose their shape in the jar. The tomatoes are washed and cut into halves. Purified chopped onion can be cut into thin circles or half rings. Garlic cloves, peppercorns and onion rings are placed on the bottom of the prepared jars. Tomato halves are placed on top of them, after dipping each cut into ground pepper.

Jars filled with vegetables are poured with boiling water and allowed to stand for a quarter of an hour. Then the water is poured into a saucepan, add required amount salt and sugar, bring to a boil again, stirring the ingredients to dissolve.

After the marinade boils, turn off the fire, add vinegar and immediately pour it into the jars. Close chopped tomatoes sterilized lids, turned over and kept covered for two days.

Tomatoes for such a salad should be intact and healthy. You should be especially careful if you buy vegetables from the market, because often green tomatoes are picked from diseased bushes. The taste of unripe fruits gives the canned vegetables a certain piquancy. In addition to green tomatoes, other vegetables are included in the salad recipe. You will need the following ingredients:

0.6 kg green tomatoes;
0.8 kg of cucumbers;
0.6 kg of white cabbage;
0.3 kg of carrots;
3 heads of onions;
4 cloves of garlic;
120 ml of vegetable oil;
40 g of salt.

Vegetables are washed. Carrots, cucumbers are peeled and cut into strips. Cut the peeled onions into half rings and cut the tomatoes into cubes. Chop the cabbage finely. The garlic is passed through a press. After that, add salt to the vegetables and mix them with your hands, slightly crushing the cabbage. The mixture should stand for 2 hours and give juice.

After that, put the pot with vegetables on the fire, add vinegar, oil and cook for 45-50 minutes until the vegetables are completely soft. Then the salad is laid out in clean jars, covered with lids and put on gas for sterilization in a container with water. After 10 minutes, the cans are taken out and rolled up.

Green tomato salad for the winter: video

For such a salad, only high-quality tomatoes without bruises and cracks are suitable. Particular attention should be paid to the preparation of the cans. Non-sterilized recipes necessarily include enough vinegar, sugar and salt - all of these ingredients serve as preservatives. Try a salad with tomatoes, pumpkin, and carrots as the main ingredients. Most likely, this vitamin twist will become one of your favorites. For cooking you will need:

2 kg of tomatoes;
2 kg pumpkin;
2 kg of carrots;
7 medium onions;
head of garlic;
2 tbsp. l. Sahara;
2 tbsp. l. salt;
5 tbsp. l. sunflower oil;
0.5 cups vinegar;
peppercorns.

Cut the peeled pumpkin and carrots into cubes and the onions into half rings. Tomatoes should be peeled, dipped in boiling water, and then cut into slices. Then, in a saucepan, pumpkin, carrots and onions are fried in vegetable oil. Put the vegetables in a saucepan, add tomatoes and other ingredients, except vinegar and garlic.

When the carrots and pumpkin are soft, it's time to put in the garlic and pour in the vinegar. The vegetable mixture is thoroughly mixed, kept on fire for another 2-3 minutes, after which the gas is turned off and the salad is laid out in jars, and then rolled up with sterilized lids. On final stage the workpieces are turned over and wrapped for 2 days.

We offer you a recipe for a salad of tomatoes and cucumbers, prepared "in Georgian". Additional shades of taste are given to it spices and hot peppers. This preparation will especially appeal to those who love oriental cuisine. To prepare a salad, you need the following list of products:

2 kg of cucumbers;
0.5 kg of tomatoes;
a bunch of cilantro;
50 ml of vegetable oil;
50 g sugar;
20 g salt;
50 ml of apple cider vinegar;
8 cloves of garlic;
1 tsp hops-suneli;
1 tsp coriander;
1 tsp ground chili.

Tomatoes need to be peeled and chopped in a blender, chopped greens with a knife.
All ingredients except cucumbers and garlic are added to the resulting mass, the mixture is put on fire.
In the boiled sauce, you need to put grated in fine grater garlic and after 10 minutes add cucumbers cut into thin circles.
After that, the salad should cook for another 10 minutes.
The finished snack is laid out in jars, covered with lids, sterilized for 5-7 minutes and rolled up.

Zucchini always give good yields. The fruits can be used not only for making caviar, but also added to salads. So that the preservation is not too bland, half a hot pepper pod is added to the main ingredients. So, for a tomato salad with zucchini, you will need:

1.5 kg tomato;
1 kg of zucchini;
0.5 kg of onions;
0.3 kg of garlic;
75 g of vegetable oil;
50 g sugar;
40 g salt;
1/2 chili pod

Note that vinegar is not used in this recipe. After you peel the zucchini and remove the seeds from it, cut the pulp into thin half rings. Add sugar, salt, vegetable oil to the chopped vegetable and cook on the stove.

After 10 minutes, add the sliced tomatoes to the saucepan. After another same period of time, half rings of onions are sent to the vegetables.

Before turning off the salad, put hot pepper and garlic chopped into small pieces in a saucepan. After 5 minutes, you can remove the container from the heat, lay out the vegetable snack on the prepared jars and roll up the machine. Ready salad turn over and wrap with a blanket for 2 days.

Tomato salad with zucchini for the winter: video

Harvesting for the winter with rice is not only different excellent taste but also saturates quickly. Particularly successful is the recipe in which, in addition to tomatoes and rice, they use bell pepper, carrots and onions. For procurement, you need to take the following products:

3 kg tomato;
1 kg of sweet pepper;
1 kg of carrots;
1 kg of onions;
0.4 l of vegetable oil;
1 cup long grain rice
100 g sugar;
2 tbsp. l. salt;
0.5 cups of 9 percent vinegar.

First, the tomatoes should be mashed using a blender or meat grinder. Pour the tomato mass into a saucepan, add oil, salt, sugar and cook for 5-7 minutes. At this time, other vegetables begin to cook. It is better to chop carrots on coarse grater, cut the pepper into strips, chop the onion into cubes.

The prepared ingredients are added to the pan, and as soon as the mixture boils, a glass of washed and dried rice is poured into the same place. It will take half an hour to prepare the salad. 5 minutes before cooking, add vinegar to the vegetables. Hot appetizer transfer to sterilized jars and hermetically closed with lids.

This salad is also called "Taste of August". After all, it is in this month that everyone ripens seasonal vegetables, which are necessary for the preparation of such vegetable snack... The ingredients for the recipe are not taken by weight, but individually and in equal quantities:

10 pieces of tomato;
10 pieces of eggplant;
10 pieces of pepper;
10 pieces of carrots;
10 onions;
2 tbsp. l. salt;
2 tbsp. l. Sahara;
2 cups refined oil
0.5 cups 9% vinegar.

Washed tomatoes and eggplants are cut into slices, peppers and carrots - into strips, onions - in half rings. Now the vegetables need to be put in a saucepan, mixed and put on fire. Salt, sugar and vegetable oil are added at the same time. The salad will cook for 40 minutes, during which time you can just sterilize the jars. Add vinegar at the very end of cooking. Ready mix laid out in a prepared container and sealed with lids.

Advice! If you do not have a cool place to store your preforms, it is better to sterilize the salad jars before sealing, for the sake of reliability, even if this is not indicated in the recipe. Then they can be stored at room temperature long time.

If, in addition to tomatoes, apples are also born on your site, you can make a simple salad based on these two ingredients. To prepare two 650-gram jars, you will need the following set of products:

0.5 kg tomato;
4 small apples;
4 cloves of garlic;
a small bunch of parsley and dill;
2 pieces of cloves;
2 allspice peas;
8 black peppercorns.

The simplicity of preparation is that the salad does not require cooking or sterilization. But for him you will need to cook the marinade separately. For 1 liter of water, 1 tbsp is taken. l. salt, sugar and vinegar and 1 Bay leaf... You will have a little marinade, you can use it for cooking lightly salted cucumbers, but it's easier to keep the proportions.

The tomatoes and apples must be washed and cut into wedges. At the bottom of the sterilized jars, put half the herbs and garlic, then a layer of apples, a layer of tomato and again apples. Tomatoes can be used not only red, but also slightly unripe. The remaining greens are laid on top of the apples. Banks are poured with boiling water and allowed to stand for 10 minutes. Then the water is drained and the salad is immediately poured with marinade under the very lid. After that, the cans are rolled up with a typewriter and covered with a blanket for a day.

So various recipes will allow you to make the blanks varied and not annoying. You can always alternate them with each other, taking out another jar to the table for households and your guests. Canned vegetables can be stored for a very long time, but they may not "survive" until the middle of winter, due to their excellent taste.

In this article, you will learn:

Tomato salad for the winter with garlic and herbs

Products:

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

For brine

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

Preparation:

Put peeled and washed garlic and horseradish root, as well as washed greens on the bottom of prepared jars, put washed and coarsely chopped tomatoes on top.
Pour boiling brine over the jars.
Sterilize in boiling water: liter cans- 10-15 minutes, three-liter - 20-25 minutes. Close hermetically and refrigerate.

Green tomato salad with onions and spices

Products:

1 kg. green tomatoes,
5 bay leaves,
100 g of onions,
10 carnation buds,
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 of sugar
50 g of salt.

Preparation:

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

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

Products:

1 kg. green tomatoes,
200 g of onions,
300 g carrots,
100 g of 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 circles, wash the greens, finely chop.
Put all vegetables in a saucepan and cover with vegetable oil, simmer for 30 minutes. When the tomatoes are tender, add the peeled, washed and minced garlic.
Transfer the resulting mixture to half-liter jars and sterilize for 15 minutes, roll up.

Tomato and pepper salad with garlic, herbs for the winter

Products:

1 kg. tomatoes,
10–20 g of dill greens,
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 of salt,
2-3 g of pepper.

Preparation:

Wash greens and chop coarsely. Wash the red pepper, remove the stalks and seeds, cut in half along the pod. Cut the peeled and washed garlic cloves into 3-4 pieces.
Place half of these ingredients on the bottom of the jars.
Sort red or brown tomatoes of small-fruited varieties and wash, chop coarsely, and then put in jars. Put the rest of the herbs, pepper 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 of sugar
5-7 g of salt.

Preparation:

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

Tomato salad with onions in tomato juice

Products:

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

Preparation:

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

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

Products:

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

Preparation:

Wash tomatoes and chop coarsely, put in jars.
After that, pour the tomatoes twice with boiling water, holding for 5-10 minutes. Pour boiling water for the third time apple juice With salt.
Roll up the jars immediately and place upside down until they cool.

Tomato salad with tomato and apple juice

Products:

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

Preparation:

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

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

Products:

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

Preparation:

Wash tomatoes and cucumbers, cut into slices, put in jars, pour boiling solution of apple and cucumber juice with the addition of salt and sugar.
Infuse 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 close hermetically.

Tomato and garlic salad in currant juice

Products:

2 kg. tomatoes,
2-3 carnation buds,
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, chop coarsely. Wash and chop sprigs of mint and dill.
Bring water (1 liter) to a boil, add currant juice, cloves, pepper, sugar and salt, boil for 3 minutes.
Put the tomatoes and garlic in jars along with the dill and mint, pour over the prepared mixture. Sterilize the jars and seal them.

Tomato salad with onions for the winter

Products:

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

Preparation:

Wash the tomatoes and cut into slices. Peel the onion, wash and cut into rings. Put tomatoes and onions in jars in layers and sprinkle with salt.
Pour vegetable oil into jars filled with vegetables and put 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 of 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 the jars and roll them up.

Tomato salad for the winter with mustard

Products:

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

For brine:

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

Preparation:

Select slightly unripe tomatoes of the same size, wash, chop coarsely, put tightly in jars, shifting with bay leaves, washed 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 transparent, pour tomatoes over them, 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 of greens of celery and parsley.

For brine:

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

Preparation:

Select tomatoes of the same size and the same degree of ripeness, wash, chop coarsely, put 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, pepper to the water, bring to a boil.
Pour the tomatoes with the prepared brine, cover the jar with gauze, folded in two layers, and leave for preliminary fermentation for 1-2 days. Then close the jar tightly with a nylon lid.

Tomato salad with carrots 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 greens.

For brine:

1 l. water,
50-60 g of salt.

Preparation:

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

Tomato and cucumber salad with onions

Products:

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

Preparation:

Wash tomatoes and cucumbers, chop coarsely. Wash dill greens, chop. Peel and wash the onion.
Put the tomatoes and cucumbers in a jar, sprinkle each layer with dill and allspice, adding whole small onions.
Add salt, bay leaf to boiling water, pour vegetables with brine. Cover with gauze, place the load 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 of dill greens,
2 bay leaves.

For brine:

700 ml. water,
50 g of salt.

Preparation:

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

Green and red tomato salad 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 of salt.

Preparation:

Bell pepper wash, remove stalks and seeds, cut into strips. Peel the onion, wash, cut into half rings. Wash carrots, peel, cut into strips. Wash green tomatoes and cut into slices.
Stir the vegetables and leave overnight in enamel pot... Then drain the juice, add washed and sliced red tomatoes, salt, sugar, vinegar essence and vegetable oil.
Boil the whole mass for 30-40 minutes, then put it in 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 of parsley roots,
15 ml. vegetable oil,
2-3 black peppercorns,
1 bay leaf
10 g of salt.

Preparation:

Wash the tomatoes, cut into slices. Wash sweet peppers, remove stalks and seeds, cut into strips. Peel the onion, wash, cut into rings. Wash parsley roots, peel, chop coarsely.
Mix everything, add spices and vegetable oil, salt.
Put in a cold place for 8-10 hours, press down with a load, then cook for 10 minutes. Arrange the prepared salad in jars and close hermetically.

Tomato salad for the winter in Odessa

Products:

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

Preparation:

Wash the tomatoes and cut into 4-6 pieces. Wash the bell peppers, remove the stalks and seeds and cut into 2 × 2 cm pieces. Wash the carrots and parsley roots, peel and cut into strips or cubes. Wash the peeled onions, cut into thin rings. Wash and chop parsley greens.
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, put the spices and put the mixture of vegetables tightly on top.
Sterilize jars in boiling water: half-liter - 50 minutes, liter - 60 minutes.

Tomato and apple salad for the winter

Products:

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

Preparation:

Wash the tomatoes, cut into slices. Wash, core and cut the apples.
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 the jars.
Repeat 2 more times, sterilize and close the jars.

Tomato salad in apple juice

Products:

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

Preparation:

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

Tomato, cabbage and carrot salad for the winter

Products:

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

Preparation:

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

Ukrainian tomato and cabbage salad

Products:

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

Preparation:

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

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, disassemble into inflorescences, immerse in boiling water for 3 minutes and discard in a colander. Wash the tomatoes, cut into slices.
Arrange cabbage and tomatoes in jars and pour over chilled marinade made from vinegar, water, salt and sugar.
Sterilize the jars and seal them.

Tomato, squash and bell pepper salad

Products:

1 kg. tomatoes,
500 g. Squash,
1 bunch of dill greens,
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, cut into small pieces. Wash the bell pepper, remove the stalks and seeds, cut into slices. Wash dill greens, chop.
Prepare a marinade from vinegar, water, salt, sugar, black and allspice, drain.
Put tomatoes, squash and bell peppers in jars, sprinkle with dill, pour marinade.
Sterilize the jars and seal them.

Tomato salad with horseradish and tarragon

Products:

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

Preparation:

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

Tomato, greens and carrot salad with spices

Products:

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

Preparation:

Wash the tomatoes, soak 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, chop coarsely. Wash greens, chop. Peel horseradish root and carrots, wash, grate on a coarse grater.
Put the tomatoes in jars along with horseradish root, carrots, herbs and garlic, pour with brine.
Cover the jars with gauze and leave at 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
1/2 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 stalks and seeds, cut into strips. Wash parsley, dill and celery, chop. Horseradish root, carrots and garlic, peel, wash and cut into cubes.
Put tomatoes, onions and bell peppers tightly in jars, put herbs, horseradish root and garlic on top. Pour over boiling marinade made from vinegar, salt, sugar and water.
Sterilize the jars and seal them.

Tomato, hot pepper salad with onions and carrots

Products:

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

Preparation:

Wash the tomatoes and cut into slices 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 dill greens, wash thoroughly and chop finely. Wash the bitter pepper. Peel, wash and cut the carrots into circles.
Mix vegetables, herbs, salt and vinegar in a large enamel saucepan and place in jars, on the bottom of which first put hot and black pepper and pour oil.
Sterilize the filled cans for 12 minutes and roll up.

Tomato salad for the winter with green beans

Products:

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

Preparation:

Wash the tomatoes, cut into slices. Peel, wash, chop the garlic with a garlic press. Peel horseradish root, grate on a coarse grater. Wash greens, chop.
Wash the beans and cut from the ends, cut into pieces 2-3 cm long. Put in boiling salted water for 2-4 minutes and immediately cool. Put the beans prepared in this way in jars.
Put the 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.

Tomato salad with onions, garlic arrows and carrots

Products:

600 g of tomatoes,
400 g shooter garlic,
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, cut into rings. Wash carrots, peel, cut into slices. Peel, wash, chop the garlic. Wash greens, chop. Wash the garlic arrows, cut into pieces 3-4 cm long, blanch in boiling water for 1 minute and arrange in jars.
Put tomatoes, carrots and onions in a saucepan, add vegetable oil, salt, simmer for 30 minutes, add garlic and garlic arrows.
Transfer the mixture to jars, layering with herbs. Sterilize the jars and seal them.

Tomato salad for the winter "Vegetable fantasy"

Products:

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

For brine:

1 l. water,
50 g of salt.

Preparation:

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

Bon Appetit!

Conservation is one of the most ancient and effective ways save the tomato harvest for the whole year. And how nice it is to open the jar in cold weather and voila - "a piece of summer" on the table. Do you want something new? Write down the ways how to prepare a delicious tomato salad for the winter: with eggplant, zucchini, beans, rice, mushrooms, fish, in jelly, and also "Lick your fingers" and "Mother-in-law's tongue".

Very easy to prepare

And you can serve winter tomato salads for any reason and even without it, they are combined with almost any dish:

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

They are also excellent as an independent snack. But do not lean too much on canned food, you need to take into account the state of your own health, because everything is good in moderation.

Benefit and harm

Tomatoes in fresh - useful product with a rich composition. But is at least something of the "usefulness" preserved after heat treatment? Remains, and a lot. And that's what canned tomatoes are good for.

Lycopene. it powerful antioxidant and a cancer fighter. And the tomato is one of the most generous "suppliers" of this substance, because we "cannot" synthesize it on our own. Especially valuable is the use of tomatoes for men - lycopene reduces the risk of developing prostate tumors.
Vitamin C. Provides elasticity of blood vessels, fights free radicals, maintains immunity, prevents the formation of cholesterol plaques. With prolonged heat treatment, it disintegrates, so choose salad recipes with least time cooking.
Phenylalanine. Prevents the breakdown of the hormones of joy - endorphins. Helps you feel happier and more satisfied with life.
Serotonin. Another "source" of joy and Have a good mood... It also improves memory, appetite, and affects sexual desire.
Thiamin. Needed for normal work nervous system, helps to fight stress, is part of sedatives and hypnotics.
Acids. Improves digestion and increases appetite.

But there are also disadvantages. Preservation involves adding a large number salt, which retains fluid in the body, and vinegar, which is the strongest irritant to the stomach lining. Therefore, people with the following diseases should be careful about winter preparations:

hypertension;
cardiovascular diseases;
urolithiasis disease;
pyelonephritis;
increased acidity of gastric juice;
pancreatitis;
peptic ulcer;
preeclampsia of pregnant women.

Many recipes contain sugar in large quantities, and he - potential danger for people with diabetes mellitus and obesity.

Surprising fact: cooking only increases the concentration of lycopene in the product. That is, home tomato paste contains twice as much of this substance as a fresh vegetable.

14 tomato salad recipes for the winter

Our ancestors invented hundreds of canned tomato salads - we just have to choose and enjoy the result. Almost any tomato can be used: red, brown, green, hard and overripe, sweet and sour - each has its own recipe. And each of them can be adjusted according to your own taste preferences.

With sweet pepper

Peculiarities. Tomato and pepper salad for the winter is a classic of the genre. They were harvested in every Soviet family, everyone remembers its taste from childhood. This one is prepared quickly and unpretentiously.

What's in the composition:

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

How to cook

Cut the peppers into half rings up to 1 cm thick.
Tomatoes - in slices, and then slices - in half.
Carrots - in bars.
Onions - in half rings.
Place everything in a saucepan.
Cover with salt.
Leave it on for 12 hours.
Now add sugar, vinegar, pepper and oil.
Simmer for 40 minutes.
Place in jars and seal.
Turn over.
Cover with a blanket.
Transfer the salad for storage after 24 hours.

If there is no time for a preliminary 12-hour salting, you can simplify the recipe. Mix all the ingredients right away, except the vinegar, and simmer for 40 minutes as well. Pour in the vinegar, stir and immediately place the salad in sterile jars. Additional sterilization of the dish is not required.

With eggplant

Peculiarities. Fast option salad for the winter - from tomatoes and eggplants. The greatest concentration of "usefulness" is in the eggplant peel and immediately below it. Therefore, try to peel off the skin as thinly as possible.

What's in the composition:

ripe tomatoes - 2 kg;
eggplant - 2 kg;
sweet pepper - 2 kg;
onions - 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 into a saucepan.
Chop onions and carrots.
Fry.
Peel and chop the eggplants.
Add to pre-sautéed vegetables.
Pour over the tomatoes hot water, peel off and slice too.
Add them to a common pot.
Chop the herbs and add to the same.
Now it's sugar and salt.
Simmer for 40-50 minutes.
Stir or the dish will burn.
Ready. You can lay out the salad in sterile jars.

"Cobra"

Peculiarities. This is another version of the eggplant salad. There is nothing dangerous in it. And it got its frightening name because of the external resemblance of a ready-made dish in a jar with the color of this exotic snake.

What's in the composition:

ripe tomatoes - 1 kg;
eggplant - 3 kg;
sweet pepper - 2 kg;
hot pepper - 100 g;
sunflower oil - 200 ml;
vinegar - 200 ml;
garlic - 150 g;
salt - 20-30 g.

How to cook

Cut the eggplants into 1 cm thick circles. Do not peel off the peel.
Place in a separate container, fill with warm salted water (so that the covers are completely).
Soak for an hour.
Chop tomatoes, peppers, garlic and herbs finely. Better yet, use a meat grinder.
Add salt and vinegar to the resulting sauce.
Stir.
Pour the oil into a heavy-bottomed saucepan.
Layer the eggplant and sauce.
Boil.
Simmer for another 20 minutes.
Spread the still boiling salad in sterile jars, seal and cool under a blanket.

In the glass, the salad looks very interesting: against the general red-brown background, dark veins of eggplants “float out”. Indeed, it resembles the color of a cobra. It also looks unusual and attractive on the table.

With beans

Peculiarities. Beans are a high-quality vegetable protein with a low calorie content, so this salad will perfectly fit into the diet of people who are losing weight. A interesting taste dishes will help diversify daily menu.

What's in the composition:

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

How to cook

Cut the onion into medium cubes.
Fry.
Cut the tomatoes and peppers into medium-sized cubes.
Grind the carrots.
Place all recipe ingredients (except vinegar) in a saucepan.
Cook over low heat for a quarter of an hour.
Pour in the vinegar and simmer the salad for another five minutes.
Ready.

Such a short cooking allows you to save as much as possible beneficial features and the consistency of chopped vegetables - the pieces do not boil down into porridge.

"Mother-in-law's language"

Peculiarities. Recipe without pre-cooking... Minimum ingredients - maximum taste. Simple, light salad and at the same time - spicy and spicy. Because, probably, the name is such - sharp, like the language of your beloved mother-in-law.

What's in the composition:

ripe tomatoes - 2 kg;
onions - 100 g;
garlic - 100 g;
hot 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

Remove the “butts” from the tomatoes.
If the tomatoes are large, cut them into slices, if the tomatoes are medium - into quarters, small - in half.
Onions - in half rings.
Crush the garlic with a press or chop with a blender.
Place all the ingredients of the recipe in an enamel bowl and stir. Carefully, do not damage the structure of the vegetables.
Leave it on for 30-40 minutes.
Divide into pre-sterilized jars and cover with lids. But don't roll it up.
Place a towel on the bottom of a wide container to prevent the container from slipping.
Place filled cans.
Fill with water up to the "shoulders".
Boil.
Sterilize for 20 minutes.
Now screw the lids back on, turn the cans over and cover them with a blanket. After a day, the cooled salad can be moved to the balcony, to the pantry or to the cellar.

With rice

Peculiarities. A tomato and rice salad for the winter is the very case where tomatoes that are not suitable for other types of preservation are successfully disposed of - dented, spoiled, and ugly in shape.

What's in the composition:

tomatoes - 2 kg;
sweet pepper - 0.5 kg;
carrots - 0.75 kg;
onions - 0.5 kg;
rice - one glass;
sunflower oil - 200 ml;
vinegar 9% - 40 ml;
sugar - 100 g;
salt - 50 g.

How to cook

Chop tomatoes and onions with a blender.
Carrots - grate.
Peppers - cut into cubes.
Place everything (except rice) in a large container.
Boil for an hour.
Rinse the rice and soak.
When the vegetables are cooked, add the cereal.
Stir.
Pour into a sterile container and seal.

In its own juice

Peculiarities. Here you need two types of tomatoes: beautiful, firm fruits of approximately the same size and those that are slightly wrinkled, ugly, overripe.

What's in the composition:

elastic tomatoes - 2 kg;
overripe tomatoes - 2 kg;
horseradish - 60 g;
garlic - one head (large);
lettuce leaves - one bunch;
sugar - 100 g;
salt - 50 g;
black pepper - 10 g.

How to cook

Cut the overripe tomatoes into small cubes.
Cook for one and a half to two hours. Stir, otherwise it will burn.
The pieces should be mashed.
Rinse lettuce leaves and chop with a blender.
Horseradish and garlic as well.
Add everything to the puree.
Add salt and sugar there.
Boil again.
Place whole tomatoes in a sterile container.
Now slowly, so as not to form voids, pour the resulting sauce.
Cover with sterile lids, but do not roll them up.
Place a piece of fabric in a saucepan.
Place the tomato jars.
Fill them with water up to "shoulders".
Sterilize for 20 minutes.

With zucchini

Peculiarities. Tomato and zucchini salad for the winter - great option when you want variety. The advantage of this method is that long cooking is not required, so the pieces remain textured, and the benefits are preserved as much as possible.

What's in the composition:

tomatoes - 1.5 kg;
zucchini - 1 kg;
onions - 0.5 kg;
garlic - 300 g;
sunflower oil - 80 ml;
sugar - 50 g;
salt - 40 g;
hot pepper - half a pod.

How to cook

Remove the skins and seeds from the squash.
Cut into half rings 0.5 cm thick.
Pour into a large container.
Add butter, sugar, salt.
Cook for a quarter of an hour after boiling.
Cut the tomatoes into thin slices, too.
Add to the total mass.
Simmer for another quarter of an hour.
Cut the onion into half rings.
Dip into the vegetables.
Chop the pepper and garlic.
Send to a common pot.
Simmer for another five minutes.
Pour hot into a sterile container and seal.

"Real jam"

Peculiarities. Tomato salad for the winter "You will lick your fingers" is not called that for nothing. He has more than one generation of admirers. The composition is simple, the preparation is uncomplicated, and the taste is excellent. Often, the brine runs out even earlier than the rest of the contents.

What's in the composition:

tomatoes - 2 kg;
onions - 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 each

How to cook

Sterilize containers and lids.
Chop the herbs and garlic.
And place on the bottom of each jar.
Ignite the oil.
And pour 10 ml into each jar.
Punch a hole in the stem of each tomato with a toothpick.
Cut the onion into rings.
Place whole tomatoes and onions in a container.
Add salt, sugar, pepper to a liter of water.
Boil the marinade until the grains are dissolved.
Add vinegar there.
Pour the hot (but not bubbly) marinade into the tomato jars.
Cover, but do not roll up.
Place a piece of fabric at the bottom of a wide container.
Install the jars and fill with water up to the "shoulders".
Sterilize for a quarter of an hour.
Cork, turn and wrap for 24 hours.

With green tomatoes

Peculiarities. Lovers of unripe tomatoes will appreciate this method. The salad turns out to be very bright, this will decorate both the daily menu and the festive table.

What's in the composition:

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

How to cook

Cut the tomatoes into slices about 0.5 cm thick.
Onions - in half rings.
So are sweet peppers.
Grate the carrots.
Place everything in a container.
Add salt, sugar, oil and vinegar.
Stir and marinate for two hours.
Sterilize containers and lids.
Place the salad tightly in the jars.
Cover with sterile lids.
Place a towel on the bottom of a wide container and place the jars.
Pour water over the shoulders.
Sterilize the salad after boiling water for another quarter of an hour.
Ready. You can roll up and wrap canned food.

With mayonnaise

Peculiarities. You can use any tomatoes here: red, brown, green - whatever you like. You can even mix them to add brightness and contrast to the dish.

What's in the composition:

tomatoes - 1 kg;
onions - 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

Cut the onion into half rings.
Carrots - in bars.
Fry.
Immerse the tomatoes in boiling water for 15 seconds, separate the skin and chop.
Send them to fry with onions and carrots.
Remove seeds from pepper and cut into half rings.
Place in bulk.
Add salt, sugar, mayonnaise, tomato paste there.
Stir.
Simmer for half an hour under the lid.
Add vinegar and garlic last (pass through a press).
Simmer for another quarter of an hour.
You can put the salad in a sterile container and seal it.

Love sharper - feel free to add mustard or hot pepper... The amount depends on personal preference.

With fish

Peculiarities. You can use mackerel, herring, herring, or even sprat in this recipe. Such a fish and vegetable salad is self-sufficient - it can be safely served as independent dish... It is better to take fish fresh or frozen.

What's in the composition:

tomatoes - 1.3 kg;
fish - 5.2 kg;
sweet pepper - 4.1 kg;
onions - 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

Boil the fish.
Separate the fillets from the bones.
Tomatoes - chop with a blender.
Carrots - grated.
Onions and peppers - in half rings.
Combine vegetables in a large container and simmer for half an hour.
Then add fish fillet, salt, sugar, vinegar, oil, spices there.
Simmer for another half hour.
Put in a sterile container and roll up.

With mushrooms

Peculiarities. You can put mushrooms here that you like. If there is no experience of a mushroom picker, it is better to buy mushrooms in the store. This way you can protect yourself and your family from poisoning.

What's in the composition:

mushrooms - 1.5 kg;
red tomatoes - 1 kg;
sweet pepper - 1 kg;
onions - 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

Slice the mushrooms as you like.
Boil for ten minutes.
Drain the liquid.
Turn on the gas and evaporate the remaining moisture.
Cut the tomatoes into cubes.
Fry in separate dishes in oil for five minutes. They have to give juice.
Cut carrots, onions and bell peppers into cubes.
Send vegetables to tomatoes.
Add salt, sugar and mushrooms there.
Boil.
Simmer for another hour.
Stir the salad so it doesn't burn.
Pour in the vinegar.
Stir and place in sterile jars.

In gelatinous filling

Peculiarities. The original way preparations - salad for the winter from red tomatoes in jelly. It looks attractive both in the jar and on the table, and the taste is unique.

What's in the composition:

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

Cut the tomatoes into quarters.
Peppers - in half rings.
Onions as well.
Sterilize containers and lids.
Pour 10 g of dry gelatin at the bottom of each.
Place and tamp the chopped vegetables tightly.
Add salt and sugar to the water.
Boil.
Pour the marinade slowly into the jars so that there are no voids left.
Cover with lids.
Place a towel on the bottom of a wide container.
Place jars of salad in it.
Fill with water up to the "shoulders".
Sterilize for a quarter of an hour.
Pour 5 ml of vinegar into each jar.
Roll up.

Surprised by the abundance of options? But the above recipes for tomato salad for the winter are just the tip of the iceberg. You can take them as a basis and experiment on this basis, create new proportions and combinations of products. Look for your perfect recipe and you will definitely find it. Bon Appetit.

August and September - the best time for preserving tomatoes. There are many recipes for pickling them, salting and methods of making tomato juice, salads from them for the winter. Canned red fruits in any form are ideal for side dishes, meat. Tomato salad for the winter in jars is made with different vegetables, spices and even gelatin. Try to cook 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 to prepare the blanks. When choosing them, give preference to red tomatoes, and it is better not to use yellow, pink ones for preparations for the winter. They are more suitable for summer salads... For canning, take only fresh ones, ripe fruits that smell good.

Rotten, overripe or spoiled tomatoes should not be used for harvesting. However, cracked tomatoes are great for juicing. And for pickling, salting, rolling salads, it is best to take elastic fruits that have no damage to the skin. Let's take a look at some tips for preparing cans and preserving assorted vegetables with tomatoes.

How to prepare jars

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

Although jars are sterilized in the microwave, oven, double boiler, and multicooker, a common method of sterilizing clean glassware is processing it with steam. To prepare containers in this way:

Pour water into a bowl, bring the liquid to a boil, and place the jar in it with the neck down.
Boil a 1-liter glass container for 10 minutes, a 3-liter 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, which contain tomatoes, cherry tomatoes, cucumbers, bell peppers, beets, beans, rice, apples, carrots, squash, onions, parsley. Blanks homemade more nutritious, wholesome than store products such a plan. Assorted for the winter with tomatoes and other vegetables such as lecho, "fire" with fried eggplant, Georgian adjika, Korean salads are made simply, so anyone can cook them. Explore the recipes below.

Quick Danube salad of green tomatoes with onions delicious

At the end of September, tomatoes of different ripeness are harvested from the fields. At this time, green tomatoes are often sold in the markets. Although they are unripe fruits, they are great for cooking surprisingly tasty, spicy snacks... This is the Danube salad. Ready dish with green tomatoes has a spicy and original taste, therefore, many housewives strive to prepare it in autumn days for consumption winter time.

Ingredients:

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

Cooking instructions:

Cut the green tomatoes into small slices.
Chop the onion in the form of a half ring, coarsely grate the carrots.
Mix vegetables in a bowl. Salt. Withstand up to 4 hours.
V raw vegetables pour in vinegar, oil, spices, sugar. Put the saucepan with all the ingredients on fire.
Cook the vegetable mixture for hours, stirring occasionally with a spoon.
Fill cans, roll up.

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

Peppers, onions and tomatoes are a great combination of flavors, which is why there are many recipes for fresh and canned salads with these ingredients. Blanks from these vegetables are bright, rich taste, many housewives always prepare them for the winter. Canned red salad with tomatoes, pepper will decorate both a simple lunch and festive feast... This blank is easy to prepare according to the recipe below.

Ingredients:

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

Preparation:

Wash tomatoes and peppers. Peel the onion, garlic. Remove seeds and stem from red pepper.
Cut the tomatoes into slices, pepper into rings, onions into half rings, garlic into slices.
Combine prepared vegetables. Mix. Put to cook.
After excreting the juice in vegetable mix, continue to cook it for 15 minutes.
Put the salad in jars that were previously sterilized, roll up.

Assorted vegetables: tomatoes, peppers, carrots, onions

In winter, please yourself and your family with delicious and nutritious lunch it will not be difficult if you prepare enough delicious salads in the summer. For an inexpensive vegetable platter, you only need carrots, onions, tomatoes, bell peppers. Learn how to make a tomato-based canned salad 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 the onions, carrots, peppers.
Three carrots in large pieces, cut the onion in the form of half rings, cut the pepper into pieces 2 cm wide.
We remove the tips from cucumbers, and cut the fruits lengthwise into 2 parts, then into pieces by cm.
Cut the tomatoes into pieces 1.5 cm wide.
We put all the chopped vegetables in a bowl, add salt, sugar, oil there.
We put the ingredients to cook, mix constantly.
When the mixture boils, cook the vegetables at closed lid 10 minutes more.
Pour vinegar into the vegetable mixture, cook for 5 minutes.

Brown tomato salad in layers with cucumbers and onions

Do you want to be able to treat your pets on cold, snowy days canned salad with taste fresh tomatoes? Try the tried and tested recipe below for a tomato stub. Sharp, original, spicy taste vegetables makes this salad of red tomatoes for the winter in jars great snack and an addition to various side dishes.

Ingredients:

Tomatoes, greens, onions, garlic - in any quantity, how many 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 of vegetable oil;
2 pcs. allspice.

Preparation:

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

Spicy Chili Adjika Salad

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

Ingredients:

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

Preparation:

Wash the vegetables.
Peel the carrots, grate coarsely.
Cut the tomatoes into small pieces.
Chop the peeled garlic.
All ingredients, with the exception of vinegar and garlic, mix in a bowl, cook for 1 hour, stirring occasionally, over low heat.
Put vinegar and garlic with vegetables. Cook for about 5 minutes.
Distribute Adjika to banks, cork.

Appetizing salad with zucchini, cabbage and beans

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

Ingredients:

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

Preparation:

Sort out, rinse the beans and cover with water overnight. Rinse again in the morning and cook the beans.
Chop the washed cabbage thinly.
Peel the pepper and chop it 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 a saucepan and transfer all vegetables, except for beans, into it. Cook for 1 hour.
TO stewed vegetables add the beans and cook 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. Tomato salads in many families are favorite appetizers and additions to meat dishes and side dishes. Go well in canned food assorted vegetables the tastes of tomatoes and eggplant, so there are many salad recipes with these ingredients. How to do one of them, watch in this video master class:

Vegetable salad for the winter with tomatoes is in great demand for winter table... They are relevant for those whose part of the tomato crop is not at all suitable for canning in its entirety (large size, or not very beautiful in appearance). But you can't just leave it like that sweet vegetable to the mercy of fate! Use the recipes below and prepare your delicious tomato salad for the winter.

Harvesting in the form of beans with vegetables - amazingly tasty a complete dish... It can also be used as a dressing for borscht, which will greatly speed up the process of preparing dinner for the hostess.

What you need:

1.5 kg tomato;
500 gr of any beans;
500 gr of pepper;
500 gr onions;
500 grams of carrots;
100 grams of sugar;
50 grams of salt;
garlic;
a glass of butter;
2 tbsp. tablespoons of vinegar.

Winter tomato salads:

Rinse the beans in advance and leave in cold water overnight, so that afterwards they cook faster and better.
Prepare the pepper, remove the stalk, cut into cubes.
Peel the onion, cut into halves of rings.
Peel the carrots, grate on a coarse grater.
Pass the washed tomatoes through a meat grinder.
Drain the water from the beans.
Take a deep cauldron or a saucepan with a thick bottom for cooking.
Put beans, tomatoes, onions, peppers, carrots, oil in a cauldron. Salt and sweeten everything. Stir gently. The vegetables in the recipe are indicated in the weight that came out after peeling them, removing the seeds and peels.
Put the cauldron on fire. While the dish is being prepared, it will let out the juice and shrink in volume, so do not be afraid if it turns out to be a slide when laying out. The workpiece must be stirred every few minutes so that it does not burn and is evenly saturated with all the juices of vegetables and spices. You need to cook for 1.5 hours.
While the vegetables are cooking, you need to steam sterilize clean banks, and boil the lids in boiling water for about 10 minutes. For the described volume, you need to take half-liter jars.
For a quarter of an hour, add chopped garlic and vinegar to an almost finished dish.
When the workpiece is finally ready, quickly put it in jars. Close with the key.

Tomatoes cucumbers bell peppers salad for the winter

The highlight of this dish is that for cooking you can show own fantasy and add any vegetables you like.

Would need:

1 kg of tomatoes;
1 kg of bulgarian pepper;
500 gr. Luke;
1 kg of cucumbers;
1.5 table. tablespoons of sugar;
1 table. a spoonful of salt;
1 table. spoon acetic acid 9 %;
a pack of peppercorns.

Salad tomatoes cucumbers onions for the winter:

Wash vegetables before cooking.
Cut the cucumbers: large into rings and even in half, medium and small - just not thick rings.
Tomatoes in small pieces, but too small is also not recommended - when heat treatment they can become gruel, and in this recipe all vegetables must keep their shape.
Cut the onion into rings or halves of rings, depending on the size. To prevent tears from flowing, pour cold water over it for at least a quarter of an hour.
Pepper the stalk and cut into small slices.
Put all vegetables in a jar in layers. Add peas (5-7 will be enough).
Banks may not be pre-sterilized, as they are sterilized along with the salad. Layers are laid out in the order in which they are cut. If the jar is large, the layers are simply repeated. The jars must be filled completely to the top, shaking them from time to time to pack the vegetables tightly.
Then you need to prepare the marinade: dilute salt and sugar in water, wait until it boils and pour in the vinegar. Depending on the type of acid, you can make a replacement: - 1 tablespoon of essence; - 12 tablespoons of 6% apple cider vinegar; - 9 tablespoons of 9% vinegar.
The resulting filling is enough for 3 liter cans of blanks. Fill up to the top.
We put all containers for sterilization in a container with water. There should be a towel or special tray at the bottom. Liter jars are sterilized after boiling for a quarter of an hour, and half-liter jars - 10 minutes each. Vegetables slightly change their color, if this happens, then the cooking process was successful.
After closing all the jars, turn over.

In winter, this salad is seasoned with butter of your choice and served with any main course. It goes well with any side dishes and meat dishes.

Tomato salad with onions for the winter

A simple and tasty salad will suit lovers of preservation and opponents of long cooking.

Necessary:

tomatoes 2 kg;
garlic 4 heads;
onions 0.5 kg;
a bunch of parsley;
ground pepper;
a pair of lavrushkas;
25 grams of vinegar 9%;
10 peppercorns.

Tomato salad with onions for the winter:

Prepare all vegetables before cooking. They need to be washed, cleaned, then rinsed in cool water, allowed to drain in a colander.
If the tomatoes are small, cut in half is enough. Next, be guided based on the sizes of vegetables that you have - medium by four, large by eight.
The onion needs to be cut into rings, manually divide the plates into separate rings. If you don't like the rings, you can do it the way you are used to, the taste will not change from this.
Chop the greens not coarsely, but you should not chop them either, it will not look very nice.
The jars need to be washed, but there is no need to sterilize them, since the salad will be prepared right in the container. But boil the lids in boiling water for 10-15 minutes without fail.
We set the marinade to prepare: stir salt and sugar in water, add lavrushka, put to a boil. As soon as it starts to boil, pour in the vinegar, stir with a wooden spoon. Cook for a quarter of an hour, no less.
While the marinade is preparing, put vegetables in layers in a container: put a few cloves of garlic on the very bottom with the first layer, then sprinkle a little ground pepper, put a little parsley, onion rings, tomatoes. Then the layers are built up until the entire jar is filled. You need to fold tightly, lightly pressing the contents by hand.
Pour the boiling marinade over the contents of the jars.
Fill a saucepan with water, put a tray or towel on the bottom, put all the jars.
Send the entire structure to the fire, from the moment it boils, sterilize for a quarter of an hour and you can roll it up.
Wrap with a blanket for a day, then send for storage.
Season the dish with butter before serving. Fragrant sweet snack will not leave indifferent anyone who tries it at least once! It goes well with any side dish and meat dishes.

Tomato salad for the winter assorted

This assortment contains many a variety of vegetables and the main ingredient is tomatoes. The brine turns out to be spicy-sweet, which makes it quite original in comparison with the dressings of other canned dishes.

Products:

2 cucumbers;
1 head of cauliflower;
2 zucchini;
8-9 small (miniature) squash;
1.5 - 2 kg tomatoes, preferably small ones;
a bunch of greens;
a pod of "fire" pepper;
a couple of leaves of lavrushka;
allspice;
Carnation;
100 grams of sugar;
50 grams of salt in a 3-liter bottle;
90 ml vinegar per 3 liter bottle.

Tomato salad with cucumbers for the winter recipes:

Since cabbage is much harder in density than the same tomatoes, they must be prepared separately, washed, broken into inflorescences, and filled with boiling water.
The same as with cabbage, do with zucchini and squash - cut clean zucchini into rings, cut squash, if not very small, too, pour everything with ordinary boiling water without additives.
Peel the carrots, cut into rings and pour boiling water too.
Onions - in rings, separate them by hand and pour boiling water over them.
While the vegetables are steaming, wash the bottles and start adding other ingredients: put a leaf of lavrushka, 4-5 peppercorns in each bottle, and a clove.
Add greens. For greens, you can take everything that can grow in the garden: horseradish leaves, currants, dried dill corollas, cherry leaves, a clean parsley root, horseradish root, fresh dill and parsley leaves - everything that you collect, thoroughly wash and peel, spread evenly in every bottle.
Cut the tomatoes in half, cut the cucumbers into rings (if small, you can whole), cut the pepper into rings. Add a little of everything to each bottle.
Drain the water from the onion, add evenly to each bottle; do the same with carrots, cabbage and zucchini, put everything in bottles. If you like “beautiful” conservation - the moment has come to make it like that. For example, vegetables can be cut with a curly knife, or cut into pieces original form using the same kitchen gadgets.
It is recommended to repeat the layers of salad.
After adding all the vegetables, close to the top, add a small piece of hot pepper, a few cloves of garlic each.
Prepare boiling water, pour them all the bottles to the very neck. Cover with lids and just leave for a quarter of an hour under a thick towel, it can be a little longer, but definitely not less than this time, otherwise the vegetables will not steam well and the workpiece will quickly deteriorate.
Remove the caps. Drain the liquid from the bottles into a saucepan using a special lid in the hole. The infusion will be needed to prepare the marinade. Indeed, during the infusion, all the tastes of vegetables and spices have gathered in it.
Put the liquid on fire, add sugar and salt, leave to boil. When it starts gurgling, boil for a couple of minutes, no more.
While the filling is boiling, pour 90 ml of table vinegar into each bottle into each container.
Pour over the boiled marinade. Close with lids, wrap with a blanket for a day, so that the vegetables are infused and soaked in each other's juices and spices. Then send for storage.