Harvesting for the winter salad "Lakomka. Tomato and pepper salad for the winter Tomato and onion salad for the winter - a step by step recipe with photos and videos

We start with the preparation of vegetables - carefully wash, sort, remove all fruits with signs of spoilage and damage. Only ideal vegetables, slightly unripe, are suitable for this recipe. Overripe tomatoes and peppers can be used to make ketchups and seasonings.

So, we clean the bell pepper from seeds, cut into thin strips.

We also cut sweet salad onions into small slices or rings, depending on the shape and size of the onions.

Add chopped onion to pepper.

Cut the tomatoes into slices about a centimeter thick. If the tomatoes are large, then cut them into small slices.

Rinse cleanly washed jars with boiling water. We mix the vegetables, put them tightly in jars.

Making a marinade. Pour boiling filtered water into jars, pour into a saucepan through a lid with holes. Add a chopped chili pod, mustard seeds, a few bay leaves, a pinch of fennel and black peppercorns. Pour salt and sugar, bring the marinade filling to a boil, boil for 3 minutes.

Pour a tablespoon of wine or apple cider vinegar into each half-liter jar of vegetables, then a boiling filling with seasonings.

By the way, for flavor, you can add a little allspice and a few clove buds to the marinade.

We close the jars with lettuce lids, pasteurize at a temperature of 85 degrees for 20 minutes. Screw on the lids, turn upside down.

Salad for the winter of peppers, tomatoes, onions and carrots - a preparation that simply must be done! Juicy, bright, fragrant and healthy salad will be an excellent side dish in winter for the main course. In my family, this salad is eaten mainly just with bread, the salad with brown bread is especially good.

What I like about this salad recipe is that the amount of vegetables can be varied according to your taste and preference, the taste will be different each time, of course.

We will prepare all the products and prepare a salad of peppers, tomatoes, onions and carrots for the winter.

Wash the tomatoes, cut the stalks and cut the tomatoes into small pieces, better - into eight pieces each tomato. Put the tomatoes in a saucepan or cauldron with a non-stick bottom.

We clean the onion from the top layer and cut the onion into half rings. Put the onion to the tomatoes.

Bell peppers of different colors are cleaned from seeds and cut into circles or semicircles. Add pepper to the rest of the ingredients.

Remove the skin from the carrots with a vegetable peeler, then grate the carrots on a coarse grater. Put the carrots in a bowl.

It's time to add spices: salt, ground black pepper and sugar.

IMPORTANT: You can add both bay leaves and a mixture of herbs if you like.

Mix raw salad ingredients well.

Pour vegetable oil into a saucepan. We put the pan on a slow fire and cook the salad, without interfering, for about 30 minutes. The vegetables will release the juice and become soft, I like the vegetables to keep their shape and a little crunchiness, and not fall apart.

Pour vinegar into the finished salad and cook the salad for another 10 minutes.

We sterilize the jars in a convenient way: I send the jars washed with soda into the oven preheated to 160 degrees C for 10 minutes. Covers and rubber bands for them are poured with boiling water for 20 minutes.

We distribute the finished salad of peppers, tomatoes, onions and carrots in sterilized jars.

Tightly twist, cork the jars with lids. Leave to cool under a towel or blanket overnight.

For the winter, a salad of peppers, tomatoes, onions and carrots is sent for storage in a cool place.

And in winter, we open a jar of fragrant vegetable salad and remember the summer.

Bon appetit!

Gourmet salad for the winter - can be attributed to universal preparations, and the thing is that its name definitely cannot be interpreted unambiguously. Any blanks where there are pieces of the gifts of nature can fall under this category. In addition, gourmet salad can have a variety of tastes. Ranging from quite spicy to sweet.

There are also different ways of preparing it, but there is one feature that unites them. Such salads must be hermetically rolled up with lids. They are not stored in the open. Any gourmet salad must be boiled before closing, and sometimes more than once.

Also, do not forget about the precautions. In order for such salads to stand until the very end of winter, special ingredients should be added to them that can suppress any fermentation processes. For salty salads - this is vinegar, and for sweet ones - lemon, or citric acid.

How to cook gourmet salad for the winter - 15 varieties

Gourmand salad for the winter "Classic recipe"

There is a very clear recipe for preparing the classic gourmet for the winter, however, the amount of two ingredients in it may vary. These ingredients are hot peppers and eggplant.

In order not to be mistaken and not to prepare a salad that you might not like, it is best to pre-cook a small portion of it and try it. Then it will be possible to clearly understand how many eggplants and hot peppers should be added to it.

Ingredients:

• Bulgarian pepper - 1 kg.
• Tomatoes - 3 kg.
• Garlic - 4 heads
• Black pepper, eggplant - to taste
• Vegetable oil - 350 gr.
• Sugar - 1 cup
• Salt - to taste

Cooking:

Wash peppers and tomatoes well. Then we pass them through a meat grinder along with garlic. Add salt, sugar and vegetable oil to the cooked vegetable mass. The preparation is almost ready. Now it should be boiled for an hour. After this time, add more pieces of fried eggplant to the salad and cook everything together for another 30 minutes. Pour the finished gourmet into sterile jars and roll up. Bon appetit!

Salad gourmet for alcohol

This salad recipe will help you stock up on salad appetizers for the whole winter. Such preservation is especially good for strong alcohol.

Ingredients:

• Cucumber - 2 pcs.
• Carrot - 1 pc.
• Garlic - 2 cloves
• Carnation - 3 pcs.
• Black peppercorns - 3 pcs.
• Bay leaf - 1 pc.
• Salt - 1 tsp
• Sugar - 2 tsp
• Vinegar - 20 ml.
• Water - 200 ml.

Cooking:

We clean all vegetables as needed. Cucumbers are easy to wash, and carrots and garlic are pre-cleaned. Now three carrots on a coarse grater. Add to it the garlic passed through the press and the cucumber cut into semicircles. We put all this mass in clean jars at the bottom of which there are already bay leaves, cloves and peppercorns.

The last stage of preparation is filling the free space in the jars with marinade. To prepare it, bring water to a boil in which sugar, salt and vinegar are dissolved.

Vinegar should be poured into the marinade only when it boils so that it does not cook for a long time.

Fully filled jars are rolled up, cooled and sent to be stored until winter.

Many may be interested in why this blank for the winter has such an interesting name. The fact is that for many, radish is an exclusively summer vegetable that is eaten only in summer. By preserving it according to the recipe described below, and then opening it in winter, you can easily get confused in the seasons!

Ingredients:

• Radishes - 500 gr.
• Vegetable oil - 2 tbsp. l.
• Parsley - 1 sprig
• Bay leaf - 1 pc.
• Black peppercorns - 3 pcs.
• Salt - 1.5 tsp.
• Hot pepper - 1/3 pc.
• Vinegar - 30 ml.
• Water - 450 ml.

Cooking:

We clean the radish at the edges, wash and cut into thin circles. Then we combine it with chopped herbs.

Now let's get to the marinade. Dissolve salt in water and add bay leaf and peppercorns to it. We put all this on fire and bring to a boil. As soon as the water boils, pour vinegar into it.

Next, we proceed to fill the jar. Put chopped hot pepper and slightly warmed vegetable oil on the bottom of the container. On top of these ingredients, tightly lay the radish mixed with herbs. At the very end, fill it all with hot marinade and roll up the jar. Gourmet decoy for the winter is ready.

Tomato salad gourmet

All the delicacy of this preparation for the winter lies in the preserved natural taste of tomatoes. It is for this reason that only tomatoes and a minimum of other ingredients are used for its preparation.

Ingredients:

• Water - 1 l.
• Sugar - 4 tbsp. l.
• Salt - 1.5 tbsp. l.
• Garlic - 4 cloves
• Parsley - ½ bunch
• Tomatoes - 1.5 kg.

Cooking:

It is according to this recipe that most Ukrainian housewives make vegetable preparations for the winter. And if you consider that such a blank has a simply stunning taste, then the name Lakomka is 100% justified for it.

Ingredients:

• Tomatoes - 2 kg.
• Bulgarian pepper - 1.5 kg.
• Onion - 800 gr.
• Carrots - 1 kg.
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Vegetable oil - 1 cup
• Vinegar - 100 ml.
• Allspice peas - 10 pcs.
• Carnation - 10 pcs.
• Bay leaf - 10 pcs.

Cooking:

Wash all the vegetables that need to be cleaned. Then they should be crushed. You can do this at your own discretion, the main thing is that all pieces of vegetables are medium-sized. Next, add salt, sugar, vinegar and vegetable oil to the vegetables. We put the container with all these components of the workpiece on fire, bring to a boil while stirring regularly. The salad should boil for about 30 minutes.

While the salad is boiling, wash and sterilize the jars. At the bottom of each we put cloves, peppercorns and bay leaf. We pour the finished blank into jars, sterilize it again, and then roll it up with lids.

This salad has only two main ingredients - eggplant and onion. Eggplants themselves are dark, and the onion during the joint stay with them also turns a slightly darkish color. So it turns out for the new year salad Lakomka-mulatto!

Ingredients:

• Eggplant - 100 gr.
• Onion - 50 gr.
• Vegetable oil - 30 gr.
• Vinegar - 30 gr.
• Salt, black pepper - to taste

Cooking:

We clean the eggplant and fry in vegetable oil until tender.

To expel bitterness and excess moisture from them, they should be covered with salt and left to “rest” for 10-15 minutes. Onion is also peeled and cut into circles.

We put a layer of onion in sterile jars and salt it. Place eggplant on top. Then another layer of onions. Now the vegetables should be poured with vinegar and pepper. The preparation is ready. It remains only to roll it up with lids and send it to a cold place for storage until winter.

The recipe for the salad described below received such a name is not at all simple. The fact is that everyone can select its vegetable component on their own. Some things can be put in more and some things can be put in less. The main thing is to cook the marinade exactly according to the recipe.

Ingredients:

• Tomatoes - 2 kg.
• Cucumbers - 2 kg.
• Bulgarian pepper - 2 kg.
• Onion - 1 kg.
• Water - 3 liters.
• Sugar - 12 tbsp. l.
• Salt - 6 tbsp. l.
• Acetic acid 70% - 6 tsp
• Dill seeds - 3 tsp
• Spices, leek, garlic - to taste

Cooking:

Wash all vegetables and cut into slices. Leek is simply chopped at our own discretion. Pour dill seeds, leeks into sterile jars and put garlic cloves. Then we lay the vegetables in layers in an arbitrary sequence.

Now let's make the marinade. To do this, dilute salt and sugar in water. We put this solution on fire and bring to a boil. When it almost boils, add vinegar to it, bring to a boil, and then fill it with jars filled with vegetables. When all the ingredients are placed in jars, these jars should be sterilized for about 15 minutes and immediately rolled up. Gourmand for the winter is ready!

To prepare such a preparation, green tomatoes and old zucchini are used. These are the products that many consider useless and simply throw away. Although they can be used properly and make an insanely delicious dish out of them.

In order to make such a salad look more elegant, you can still add red bell pepper to it.

Ingredients:

• Green tomatoes - 2.5 kg.
• Zucchini - 1 kg.
• Garlic - 12 cloves
• Onion - 6 pcs.
• Greens - 3 bunches
• Water - 2.5 liters.
• Salt - 6 tbsp. l.
• Sugar - 3 tbsp. l.
• Bay leaf - 6 pcs.
• Carnation - 6 pcs.
• Black peppercorns - 20 pcs.
• Allspice - 3 pcs.
• Vinegar - 6 tbsp. l.

Cooking:

Wash all the vegetables thoroughly, and also clean the onion and garlic. Now they should be cut into slices of the desired thickness. We put the prepared vegetables in layers in sterile jars in any order and pour the marinade. For the marinade, boil water containing salt, sugar, bay leaf, cloves, vinegar, allspice and black pepper for several minutes.

Before pouring vegetables, the marinade can be filtered. Then nothing superfluous will be present in it, and the taste will be what you need.

When everything is ready, roll up the jars, cool and hide.

Beets are not only delicious, but also a very healthy vegetable. In addition, it is often used to prepare a variety of dishes, and the preparation prepared according to the recipe described below will easily make any dish tasty!

Ingredients:

• Beets - 3 kg.
• Apples - 2 kg.
• Carrots - 1 kg.
• Salt - 6 tbsp. l.
• Vegetable oil - 300 gr.
• Water - 3 cups

Cooking:

The main ingredients, namely: carrots, beets and three apples on a coarse grater. All this should first be cleaned, and the beets should also be boiled until half cooked.

Now we put these products in one deep bowl. Add salt, water and vegetable oil to them, mix and cook over low heat for about 15 minutes. Pour the finished salad into sterile jars and roll up the lids.

Korean cuisine very quickly and confidently burst into the diet of our compatriots. Many consider vegetables cooked in Korean a real delicacy. It is quite natural that you want to stock up on such a gourmet for the winter.

Ingredients:

• Bulgarian pepper - 4 pcs.
• Tomatoes - 2 kg.
• Vinegar - 100 ml.
• Carrots - 3 pcs.
• Vegetable oil - 100 ml.
• Salt - 2 tbsp. l.
• Sugar - 100 gr.
• Garlic - 2 cloves
• Greens - to taste

Cooking:

We wash all the vegetables that we need to clean and pass them through a meat grinder. This should be done with all vegetables except tomatoes. They are simply washed and cut into slices. Add salt, sugar, vinegar, vegetable oil to the twisted vegetables. Now all this mass should be mixed.

We put tomatoes in sterile jars, vegetable mass on top of them, and already put greens on it. Now the jar should be tightly closed and sent upside down for 8 hours in the refrigerator, after which the salad can be eaten, or sent to a storage place until winter.

Mushrooms are generally a separate product for many people. They do not have a particularly pronounced taste, but it is simply impossible not to feel their aroma and light aftertaste! It is quite natural that preparations for the winter with mushrooms are simply wildly popular.

Ingredients:

• Mushrooms - 1.5 kg.
• Tomatoes - 1 kg.
• Bulgarian pepper - 1 kg.
• Onion - ½ kg.
• Carrots - 700 gr.
• Sugar - 150 gr.
• Salt - 50 gr.
• Vinegar - 100 ml.
• Vegetable oil - 300 ml.

Cooking:

We clean all the vegetables and cut into pieces of the desired shape and size. Mushrooms are pre-fried in a pan until all excess moisture has evaporated.

In a large enameled container, heat up the vegetable oil. When it is hot enough, add all the vegetables to the container, bring them to a boil and boil over low heat for about 40 minutes. A few minutes before boiling the salad, salt and sugar should be added to it. At the very end of cooking, add vinegar.

Pour the finished dish into sterile jars and roll them up.

Salads for the winter is a very broad concept, however, like ordinary salads. They can be prepared not only from vegetables, but also from fruits. In addition, quite a few salads are known, which include only fruits and they have a sweet taste. All in all, a real treat!

Ingredients:

• Apples - 1 kg.
• Sugar - 1 kg.

Cooking:

My apples, dry and cut into slices of the desired size. Then they need to be combined with sugar in a large container. This container must be suitable for cooking. In this state, we leave the fruit for several hours. They must release the juice. When enough juice stands out, put the apples on the fire, bring to a boil and boil for about 10 minutes. Then they should be removed from the fire, cooled, and then boiled again and poured into sterile jars. We cool the jars closed with lids and send them to a cool place.

Many experienced housewives know that if you combine vegetables and fruits in one dish, you can get a very interesting taste. Preservation for the winter in this case is also no exception.

Ingredients:

• Tomatoes - 1 kg.
• Apples - 2 pcs.
• Dill - 2 sprigs
• Parsley - 2 sprigs
• Salt - 2 tsp
• Sugar - 2 tbsp. l.
• Apple cider vinegar - 40 ml.
• Allspice peas - 10 pcs.
• Cinnamon - 2 pinches

Cooking:

First, wash and sterilize the jars. Then we start filling them up. At the bottom of each we lay a sprig of dill. Then we fill them not tightly with tomatoes. We cover the upper part of the walls of the cans with apple rings. When the jars are filled with the main ingredients, they should be poured with boiling water and left for 20 minutes. Then we drain all the excess liquid from them, add salt, sugar, peppercorns, cinnamon, vinegar to it and bring to a boil. Ready marinade again fill the contents of the jars and roll them up. When the preservation is completely ready, we turn the jars with it over, wrap it with a blanket and wait until they cool down.

Cooking Gourmet from apricots with walnuts is not difficult, but it takes a long time. For such a salad, you will have to spend almost the whole day. However, if you compare these time costs with the pleasure that you can get, it becomes clear that preparing such a salad is worth it!

Ingredients:

• Apricots - 500 gr.
• Sugar - 1 cup
• Walnut kernels - 50 gr.
• Citric acid - 1 pinch

Cooking:

We remove the seeds from clean apricots, cover them with sugar and citric acid and set to boil on fire. When they boil and boil for 5 minutes, add walnut kernels to them. The salad should boil, then it needs to be cooled and put back on the fire and bring to a boil. We repeat this procedure several times, after which we pour the gourmet into jars and roll up the lids.

What can you make a salad from? Yes, from anything! From vegetables, herbs, fruits, nuts. It can combine all the ingredients described above. But to prepare a patch for the winter from watermelon peels !!! Few people know about this.

Ingredients:

• Watermelon peel - 1 kg.
• Sugar - 1.5 kg.
• Lemons - 2 pcs.
• Water - 500 ml.

Cooking:

We clean the watermelon crusts from the outer skin, cut into small cubes, wash, and then boil in water for 10 minutes. After that, be sure to drain the water from them and cool.

Pour water into a large container, add sugar to it, bring to a boil and cook until the sugar is completely dissolved. When this happens, add watermelon peels to the resulting syrup, boil for another 30 minutes, and then cool. This action should be repeated 3 times. At the last boil, add chopped lemon slices to the peels.

Calories: Not specified
Cooking time: not specified

We suggest you prepare a salad of tomatoes and onions for the winter, the recipe of which is simple and does not require deep knowledge of cooking from you.

Juicy and tender tomato slices, peeled, are saturated with the aromas of spices, the spicy smell of vinegar. They are rolled together with rings of sweet crispy onions and this combination of vegetables is a real find for the hostess. Sweetish and not at all spicy, they can not only be served as an appetizer, but also used to make borscht dressing. This preservation is done in just half an hour, so connoisseurs of their time will love pickled tomatoes for this dignity. Serve the tomato slices on the table, sprinkled with onion slices, and see how quickly nothing remains on the plate!

You will need:

- 1 kg of tomatoes,
- 2 heads of onions,
- 2 tsp vinegar,
- 2 tsp salt,
- 2 tsp granulated sugar,
- 2 tablespoons sunflower refined oil,
- 2 peas of black pepper.

Step by step recipe with photo:

Since we will cut the tomatoes into several parts, as for, it is better to take large fruits. They also need to be fleshy hard varieties to keep their shape. We wash the tomatoes and remove the skin from them. How to do this quickly and not cut the pulp itself? To do this, we cut the upper part with a knife, making light, shallow scratches in the form of a cross. We put the fruits in a colander or bowl so that they lie in one row. We scald them with boiling water. Then immediately transfer to a bowl of cold water. Now the skin easily lags behind the pulp and can be removed with one movement of the fingers.
We remove the husk from the bulbs. Rinse with water to remove notes of bitterness. Cut into rings or half rings - depending on the size of the heads. The rings should be very thin so that they marinate well and it is convenient to eat them.

We divide the tomatoes into quarters or even into six parts.

Add onion to tomatoes. Pour salt, sugar and black peppercorns into it.

Stir, and let it brew so that a little juice stands out.

In the meantime, sterilize jars and lids. We fill the jars with vegetables, but do not crush them so that the tomato slices do not choke. We also distribute the juice equally among all banks.
Fill the rest of the space with warm water, but so that there is still a little room for vinegar.

Sterilize in a large saucepan. We line its bottom with a piece of matter, and put cans on it. We add so much water that it reaches the “shoulders” of the glass container. We keep a quarter of an hour from the moment of boiling.

And then we take out the jars and add vinegar to each (in 1 jar of 0.5 liters, pour 2 tsp of vinegar).

Seal hermetically. Let cool upside down in a warm place. The permanent storage place for this preservation should be cool.

Bon appetit.

Recall that last time we prepared

Tomatoes are always an actual vegetable, both in summer and in winter. Everyone knows that tomatoes are always tastier in the summer when it's in season. Therefore, it is at this time of the year that they should be preserved in order to enjoy this taste again in winter. A salad of tomatoes and peppers for the winter will be a good basis for vegetable snacks, just open a jar of preparations, transfer to a salad bowl, add fresh onions and season with fragrant oil.

And the right way to preserve tomatoes with bell peppers will help you get the most delicious snack in jars.

Ingredients:

• Tomatoes - 1 kg;
• Bulgarian pepper 2-3 pcs.;
• Salt - 1 tbsp. l.;
• Sugar - 3 tbsp. l.;
• Vinegar (9%) - 1 dessert spoon;
• Allspice - a few peas;
• Carnation 3-4 pcs.

Cooking process:

Wash and cut the tomatoes into small pieces.

Sweet bell peppers need to be cleaned of seeds and cut out the middle with the stalk. Cut each pepper into rings.

Let's start filling the cans. The jar must first be scalded with boiling water. Next, fill the container very tightly with layers of vegetables. First lay out the tomatoes, a little sugar on top. Then chopped peppers.

For a spicy taste, you can add a small piece of chili pepper. It is important to lay out the tomatoes very tightly, as they will settle after sterilization. We continue in this way until the jar is full. If desired, you can add dill or parsley.

Separately, prepare the marinade filling. To do this, pour water into the bowl and add a few peas of allspice and cloves for flavor. Also add salt and vinegar. Bring to a boil and leave for a few minutes. Pour the brine over the vegetables.

Banks with the workpiece must be sterilized. Set out in a pot of warm water. The water should reach the shoulders of the jar. Bring to a boil and simmer immediately for 30 minutes. By the way, the lids also need to be boiled. After that, you can safely proceed to conservation.

Closed jars should be left upside down for a while. After making sure that the lids on the cans are not deformed, we send the cooled preservation to a dark and cool place. Perfect for this cellar or basement.

Thanks to Alima Akmollaeva for the recipe and photo of the tomato and pepper salad.

You might like canned tomato and onion salad:

Sincerely, Anyuta.