How to prepare Gourmand salad for the winter from tomatoes, peppers and onions. Winter salad made from peppers, tomatoes, onions and carrots Winter gourmet tomato salad

Tomato and onion salad for the winter is prepared very quickly and is perfectly stored even at room temperature. Just to avoid problems, it is better to prepare it with sterilization. Juicy and aromatic tomatoes have a piquant taste and complement any meal well. In addition, tomatoes prepared in this way can be used in the preparation of other dishes, the recipes of which require the presence of fresh tomatoes. Onions add tartness and pungency to the preparation.

Tomatoes with onions and oil for the winter (salad recipe with whole fruits)

I never mix different types of tomatoes in such preparations - this risks spoiling the canned food. After all, each variety has its own taste characteristics and ability to withstand high temperatures. Ideal for this type of canned food.

Ingredients:

ripe tomatoes. I use either medium-sized yellow cherry tomatoes or long clusters of ladyfingers;
large bulbs of light varieties. The quantity depends on your capabilities and desires. I use 1 large onion for 1 jar;
5 peas of any pepper;
2 bay leaves;
2 garlic cloves;
3 cloves;
a pinch of dry dill. The quantity of spices is indicated for 1 liter jar.

For the marinade:

1 liter of purified water;
2 tbsp. table salt;
3 tbsp. l. granulated sugar;
2 tbsp. l. vinegar 9%;
1 tbsp. l. odorless vegetable oil.

How I cook:

I wash and dry all the tomatoes. I remove the stalks.
I heat the jars in the oven at 100 degrees for at least 10 minutes.
I scald metal lids with boiling water.
I also clean and wash the garlic and chop the prepared onions into half rings.
I place dry spices and cloves at the bottom of warm jars.
I place the tomatoes tightly in the containers, interspersing them with generous portions of prepared onions. The jars should be filled to the top with tomatoes.
I bring water to a boil and pour it over my preparations.
Cover with lids and leave for a quarter of an hour (15 minutes).
I pour the liquid back into the saucepan and add sugar and salt to it. I bring it to a boil.
As soon as the spice crystals dissolve, I send the vinegar and oil to the general company and mix well.
Pour the hot marinade over the tomatoes and onions and immediately seal the salad.
I turn it over onto an old blanket and wrap it on all sides.

I send the finished canned goods to the cellar for storage until winter only when they have completely cooled down under the “fur coat”.

Gourmand salad with alcohol

This salad recipe will help you stock up on snack salad throughout the winter. This preservation is especially good for strong alcohol.

Ingredients:

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

Preparation:

We clean all vegetables as needed. It’s enough to simply wash the cucumbers, and pre-clean the carrots and garlic. Now grate the carrots on a coarse grater. Add to it garlic passed through a press and cucumber cut into semicircles. We put this whole mass into 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 in which sugar, salt and vinegar are dissolved to a boil.

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

We roll up the completely filled jars, cool them and store them until winter.

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

Ingredients:

Radish - 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 pcs.
Vinegar - 30 ml.
Water - 450 ml.

Preparation:

Peel the radishes at the edges, wash them and cut into thin slices. Then we combine it with chopped herbs.

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

Next, we proceed to filling the jar. Place chopped hot pepper and slightly heated vegetable oil on the bottom of the container. Place radishes mixed with herbs tightly on top of these ingredients. At the very end, fill it all with hot marinade and roll up the jar. The decoy decoy is ready for the winter.

Tomatoes, canned with onions and butter, “Finger lickin’ good” slices

This recipe is designed for 8 liter jars; the total weight of the snack may vary depending on the size of the starting products.

We will need:

5 kg of large tomatoes;
4 large heads of light onions;
1 hot pepper;
2 heads of winter garlic (it has larger cloves);
8 tbsp. l. odorless vegetable oil;
1 bunch of parsley leaves;
16 bay leaves;
peppercorns - I use allspice, but if you like black peppercorns, that will do too;
2 tbsp. l. with a heap of table salt;
1/5 tbsp. l. with a pile of granulated sugar;
1.5 tbsp. l. vinegar 9%.

Note: in the recipe the amount of spices and seasonings is indicated for 1 liter of marinade. The easiest way to calculate the required volume is to fill the tomatoes prepared for rolling with ordinary water. Then drain the liquid and measure its quantity. This way there will be enough marinade, and you won’t have to top up the tomatoes with boiled water.

How I roll up a tomato and onion salad into finger-licking slices:

First of all, I wash and dry the fruits and herbs.
I remove the attachment points from the tomatoes and cut them into small slices - the quantity depends on the size of the whole fruit.
I steam the jars over steam or heat them in the oven.
I place a bay leaf and 5 peas of allspice at the bottom of the hot containers.
I add 2-3 peeled garlic cloves and finely chopped parsley (about a tablespoon).
I cut the onion into half rings. Add half a chopped vegetable to 1 jar.
Now I tightly place the tomato pieces in containers, arranging them with onion feathers.
I pour boiling water over the tomatoes, onions and spices, and cover with boiled lids.
After 15 minutes, pour the liquid into a saucepan, dissolve salt and sugar in it. I bring it to a boil, add vinegar and oil to the brine, stir.
I pour the boiling marinade into the preparations and immediately roll them up.
I turn it over onto a thick base and wrap it in an old blanket.

Tomato salad with onions and butter, prepared for future use in the winter, is an excellent solution for those who like to preserve tomatoes using various recipes. Agree, it’s quite boring to have pickled tomatoes prepared with a classic recipe in your pantry. Or is it the case when there is something to please not only the eye, but also the palate... Moreover, a real housewife will not forgive herself if she does not know several tasty and simple recipes for canning tomatoes for the winter.

Description

Tomato and pepper salad for the winter

– one of the most popular types of winter preparations. The thing is that there is absolutely nothing complicated in the process of preparing such a treat; even an inexperienced young housewife can handle it. All you need to prepare a tomato and pepper salad is the vegetables themselves, as well as sugar and salt.

As you can see, there are no foreign additives in this salad. There is no vinegar in it either, thanks to which the taste of tomatoes and bell peppers remains even after several months and the snack is simply to lick your fingers.

Those who choose the right ingredients can make such a tasty and original salad. So, it is necessary to choose tomatoes that have a fairly elastic structure, thin skin and are not too large in size. The bell pepper should also be quite meaty and sweet.

Often, along with peppers and tomatoes, other salads are served according to this recipe. An assorted salad of cucumbers, onions, peppers, cabbage, carrots, tomatoes and eggplants is very popular. Sometimes the ingredients include rice and beans. This delicious assortment is loved by everyone who tries it. You can experiment with the ingredients, creating other delicious salads yourself.

We start by preparing the vegetables - wash them thoroughly, sort them, remove all fruits with signs of spoilage and damage. Only ideal vegetables, slightly underripe, 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 and cut it 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. Mix the vegetables and place them tightly in jars.

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

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

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

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

Red sweet salad onions are the best choice for this recipe, however, for lack of a better one, you can use regular onions. So, peel the onions and cut them into half rings or thin slices.

Wash the jars for preparing the salad thoroughly, rinse with boiling water, and place chopped onions on the bottom. Wash red and yellow tomatoes thoroughly, cut out the core, and cut into pieces. It is better to cook from small tomatoes - the slices are small, which means there will be less empty space in the jars.

Place the chopped tomatoes on the onion. We remove seeds from sweet red peppers and rinse the pods with running water. Cut the flesh of the peppers into large squares.

Add chopped peppers to tomatoes and onions. Pour boiling water into the jars with vegetables, then pour the water into a saucepan, pour 30 ml (2 tablespoons), add table salt and granulated sugar, add a couple of bay leaves, a few black and allspice peas, a few clove buds. Boil the marinade mixture for several minutes, remove the pan from the stove, pour in wine vinegar.

Pour the boiling marinade into the jars with the salad and close the lids. Place a towel in a deep saucepan, place the jars, and pour in water heated to 60 degrees Celsius. Place a large pan with the ingredients on the stove, heat to 85 degrees, pasteurize for 12 minutes. If the water starts to boil, add a little cold water to reduce the temperature. Seal tightly and store in a cool place.

I make tomato and onion salad for the winter from large oxheart tomatoes. They are very large, so I will make a lot of chopped salads. These salads are made in layers. A layer of tomatoes, a layer of onions. This salad is prepared in the same way for the winter and with the addition of cucumbers, bell peppers or carrots. Fans add hot red pepper. No matter what salad we make, I always make the same marinade. I've been using it for many years and it has never let me down. All vegetables with it retain their taste and are perfectly preserved until the next harvest. The marinade that I describe here is quite suitable for pouring assorted salads with any set of vegetables.

A jar of such a delicious salad is eaten in one go. I’ll say right away - don’t skimp on the onions! The pickled onions in this salad are especially tasty. You can sterilize a salad of tomatoes and onions for the winter in jars, or you can prepare it without sterilization. Both options are in front of you. Choose any one and cook with pleasure!

In this article:

Tomato recipe for the winter: “You’ll lick your fingers”

Before you make a salad of tomatoes with onions and vegetable oil with such an original name. It is necessary to prepare the products and sterilize the jars.

The master class uses 0.75 liter jars, but the recipe is described for liter jars.

Tomatoes - 1 kg;
onion - 1 kg;
sugar, salt 2 tsp each per liter jar;
vegetable oil - 2 tablespoons per liter jar;
vinegar - 9% - 1 tablespoon;
You also need to put in each jar - 1 bay leaf, 5 black peppercorns, 5 clove buds.

And now step by step on how to make such a salad

Cut the onion into half rings or, if desired, into rings.

Tomatoes - in slices.

At the bottom of each jar we place bay leaf, black pepper, cloves and sprinkle with the first layer of onion.

Now a layer of tomatoes...

Fill each jar to the top, alternating layers of tomatoes and onions.

Now put salt and sugar in each jar.

We also pour in vegetable oil.

Place the jars in a container for sterilization.

Don't forget to put a cloth on the bottom. This is necessary to ensure that the jars do not burst during the process.

Now fill each jar with hot water up to the hanger, that is, leave the jars 1 cm unfilled to the lid.

Cover the jars with sterilized lids.

Fill the pan with cold water and place on medium heat.

We begin the sterilization process. After the water in the pan boils, slightly reduce the heat and keep our tomatoes at a low simmer for the required time, namely:

cans 0.5 l. - 15 minutes;
cans 0.75 l. - 20 minutes;
cans 1.0 l. — 25 min.

At the very end, you need to open each jar slightly and add vinegar from it.

After which you can roll up our salad with lids and...

... wrap in a blanket.

Have questions about the recipe? Ask them in the comments - we will answer!

Canned tomatoes with onions are a very tasty and aromatic snack that goes perfectly with meat dishes and boiled potatoes. Unlike store-bought counterparts, homemade preparations contain a minimum of spices and vinegar, which means that they can be treated not only to the older generation, but also to the younger generation. Today's article presents a selection of interesting recipes that allow you to process a rich harvest of ripe tomatoes.

Cooking process:

Wash and cut the tomatoes into small slices.

Sweet bell peppers need to be cleared of seeds and the center and stalk cut out. Cut each pepper into rings.

Let's start filling the jars. The jar must first be scalded with boiling water. Next, fill the container very tightly with layers of vegetables. First, lay out the tomatoes and add 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 place 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 a 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.

Jars containing the product must be sterilized. Place in a saucepan with warm water. The water should reach the hangers of the jar. Bring to a boil and immediately set aside for 30 minutes. By the way, the lids also need to be boiled. After this, you can safely begin conservation.

The sealed jars should be left upside down for a while. After making sure that the lids on the jars are not deformed, we send the cooled preserves to a dark and cool place. A cellar or basement is perfect for this.

We thank Alima Akmollaeva for the recipe and photo of tomato and pepper salad.

You might like canned tomato and onion salad:

Best regards, Anyuta.

Option with horseradish

Vegetables prepared using the technology described below retain almost all valuable vitamins and microelements. They have a slightly sweet taste and pleasant aroma. For a three-liter jar of canned tomatoes and onions you will need:

1.5-2 kilos of tomatoes.
½ medium head of onion.
A pair of bay leaves.
Bell pepper.
3 sprigs of parsley.
Horseradish leaf.
A pair of dill sprigs (with umbrellas).
6 black peppercorns.
4 cloves of garlic.
3 peas of allspice.
150 grams of sugar.
45 milliliters of vinegar.
60 grams of salt.

Spices, peeled onion rings, cloves of garlic, pieces of bell pepper and washed herbs are placed at the bottom of a prepared three-liter jar. Place clean tomatoes on top. All this is poured with boiling water, covered with a blanket and left for half an hour in a warm place. Then the water is carefully decanted into a saucepan and placed on the stove. As soon as it boils, pour it over the tomatoes again and leave them for at least thirty minutes.

Then the liquid is once again decanted into a saucepan, sugar and salt are added to it and brought to a boil. Meanwhile, the required amount of vinegar is sent to a jar of tomatoes and poured with a bubbling marinade. The containers are rolled up with metal lids, wrapped and left for three days. After this time, the finished tomatoes, canned with onions without sterilization, are put into the pantry or cellar. You can eat these tomatoes within a month and a half.

Gourmet salad for the winter “Classic recipe”

To prepare classic Gourmand for the winter, there is a very clear recipe, however, the amount of the two ingredients in it may vary. These ingredients are hot peppers and eggplants.

To avoid making a mistake and preparing a salad that you may not like, it is best to pre-cook a small portion of it and try it. Then you can clearly understand how much eggplant and hot pepper should be added to it.

Ingredients:

Bell pepper - 1 kg.
Tomatoes - 3 kg.
Garlic - 4 heads
Black pepper pods, eggplants - to taste
Vegetable oil - 350 gr.
Sugar - 1 glass
Salt - to taste

Preparation:

Wash the peppers and tomatoes thoroughly. Then we pass them through a meat grinder along with the garlic. Add salt, sugar and vegetable oil to the prepared vegetable mass. The workpiece 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 Gourmand into sterile jars and seal. Bon appetit!

Option with gelatin

This recipe is interesting because it involves using not ordinary, but small fruits called cherry tomatoes. Tomatoes prepared using it are perfectly stored for a long time without losing their taste. To make canned tomatoes and onions, you will need:

4 black peppercorns.
A kilo of cherry tomatoes.
Dill inflorescence.
A pair of bay leaves.
Half a kilo of onions.
1.5 liters of water.
25 grams of granulated gelatin.
A couple of tablespoons of coarse salt.
100 grams of sugar.

Spices, onion rings, herbs and tomatoes are placed at the bottom of sterile liter jars, pierced in several places with wooden skewers. Cover the glass containers with vegetables with lids and put them aside.

In the meantime, you can start pouring. Granulated gelatin is diluted with a glass of cold water and left for fifty minutes. All the remaining liquid called for in the recipe is poured into a saucepan, mixed with sugar and salt and placed on the stove. The swollen gelatin is added to the boiled marinade and immediately removed from the heat. Jars of vegetables are filled with hot liquid and sterilized for ten minutes. Immediately after this, the canned tomatoes with onions and gelatin are rolled up with lids, cooled and stored in the cellar or pantry.

Option with vegetable oil

This technology allows you to profitably process a large number of ripe tomatoes. It is interesting because it involves pre-cutting vegetables. Thanks to this, the fruits are better saturated with the aromas of herbs and spices. To make tomatoes canned with vegetable oil and onions, you will need:

5 kilos of tomatoes.
5 onions.
A bunch of parsley.
4 cloves of garlic.
A tablespoon of vegetable oil.
3 liters of drinking water.
3 large spoons of salt.
A pair of bay leaves.
7 large spoons of sugar.
A glass of 9% vinegar.
4 peppercorns.

To prepare canned tomatoes for the winter, they are washed, cut in half and placed in three-liter jars with peeled garlic, sandwiched with chopped herbs and onion rings. A spoonful of vegetable oil and a hot marinade prepared from water, sugar, salt, spices and vinegar are also sent there. Filled jars are sterilized for fifteen minutes, rolled up and stored.

Option with carrots

We draw your attention to another simple recipe that allows you to prepare canned tomatoes and onions for the winter. These tomatoes have a pleasant, slightly sweet taste and a pronounced, rich aroma. To fill a two-liter jar you will need:

800 grams of medium-sized ripe tomatoes.
Medium carrot.
Sweet bell pepper.
Bay leaf.
A couple of tablespoons of sugar, salt and vinegar.
Onion.
A couple of allspice peas.
5 grams of fresh dill.
5 black peppercorns.
A clove of garlic.

Onion half rings, carrot slices, washed dill and spices are placed at the bottom of a sterilized glass container. Peeled garlic, bay leaves and pieces of bell pepper are also sent there. Then the washed tomatoes, pierced in the place where the stalks were, are carefully placed in the jar. All this is poured with clean boiling water and left for a quarter of an hour. Then the liquid is carefully drained into a saucepan and put back on the fire. Meanwhile, salt, sugar and vinegar are added to the jars. The tomatoes are again poured with boiling water, rolled up, covered with a warm blanket and left for a day. No earlier than twenty-four hours later they are sent to the cellar or pantry.

Salad "Gourmand" from tomatoes, peppers and onions

Salad “Gourmet” made from tomatoes, peppers and onions is prepared with vinegar and sugar, so the taste of this preparation for the winter is sweet and sour. In winter, just open the jar, drain the marinade and season the vegetables with olive oil - a light vegetable snack is ready!

It will take 30 minutes to prepare. The ingredients listed in the recipe will yield several half-liter jars.

Ingredients:

red tomato – 1 kg;
bell pepper – 750 g;
salad onion – 350 g;

For the marinade filling:

table salt – 20 g;
granulated sugar – 35 g;
apple or wine vinegar – 50 ml;
mustard beans – 5 g;
chili pepper – 1 pc.;
black pepper, bay leaf, fennel;
filtered water.

Option with currant leaves

The method described below produces very aromatic tomatoes with a piquant taste. To prepare seven liter cans of canned tomatoes for the winter, you will need:

A kilo of small onions.
7 dill umbrellas.
5 kilos of tomatoes.
4 leaves of horseradish.
7 cloves of garlic.
A couple of hot pepper pods.
7 cherry and currant leaves each.
3 liters of drinking water.
100 grams of salt.
100 milliliters of 9% vinegar.
200 grams of sugar.

Process description

Horseradish, dill umbrellas, pieces of hot pepper, garlic, currant and cherry leaves are placed at the bottom of clean jars. Place washed tomatoes on top, alternating them with peeled small onions. All this is poured with boiling water and left for five minutes. Then the liquid is drained and the jars of tomatoes are filled with clean hot water.

After five minutes, the contents of the glass container are poured into a saucepan, added some salt, sugar, brought to a boil and combined with vinegar. The resulting marinade is used to fill jars of tomatoes, roll them up, cover them with a blanket and leave until they cool completely. Then the containers are sent to the pantry or cellar.