If you managed to grow a rich harvest of tomatoes, then you definitely need to find a use for it; namely to execute preparation for the winter from tomatoes. All kinds of homemade canned tomato recipes represent numerous culinary delights: jelly tomatoes, salted and pickled tomatoes, natural tomatoes in jars, ketchups, juices, salads and, of course, assorted vegetables. All that remains is to choose the preparation to your taste! We have collected the most for you interesting recipes. So, we are preparing tomato preparations for the winter.
Recipe for tomatoes canned in their own juice
For harvesting, only small ripe tomatoes of round or oval shape are selected. The size of tomatoes should be no more than 5 cm in diameter. The sorted tomatoes are washed, the skin is cut crosswise on top, and they are blanched in boiling water for 1-2 minutes, after which they are immediately immersed in cold water. Now the skins of the tomatoes can be removed very easily. Next, prepare tomato juice. Overripe or crushed tomatoes are steamed in a separate bowl over moderate heat and then rubbed through a sieve. The result should be juice, to which salt is added, at the rate of 60 g per liter. The juice is brought to a boil on the fire.
Peeled tomatoes are placed in sterilized jars. The container is gently shaken so that the vegetables are light as close to each other as possible. Next, the jars of tomatoes are filled with tomato juice and placed in a large saucepan with boiling water for 8-10 minutes. After the workpieces are rolled up with boiled lids, they are put away for cool storage.
Recipe for preparing peeled tomatoes with hot and sweet peppers
This pickled product for one three-liter jar includes the following ingredients:- 2.5 kg of ripe tomatoes,
- 1 pod spicy red pepper,
- 1 sweet pepper,
- 10 black peppercorns and 5 allspice,
- 1 parsley root,
- 1 carrot,
- 2 liters of water,
- 30 g salt,
- 5 tbsp. Sahara,
- 4 tsp. 80% acetic acid.
The washed tomatoes are lightly cut, blanched for 2 minutes, transferred to cold water and then peeled. Peppers (sweet and bitter) are peeled and cut into thin strips. The carrots are peeled, washed and cut into circles. The greens (if used in the recipe) are coarsely chopped. Parsley roots are chopped. Tomatoes along with other ingredients are placed in jars and filled with boiling brine. Next, the jars are sterilized for about 20 minutes, acetic acid is poured into them and they are rolled up. Almost everything before it cools “Tomato preparations for the winter” recipes wrap themselves in a blanket.
Recipe with grapes
The original preparation of tomatoes for the winter is obtained with the addition of grapes. On average per one three liter jar you will need:
- tomatoes (as many will fit in the jar to the top),
- 1 bunch of grapes,
- 3 cloves of garlic,
- 1 pod of hot pepper,
- 1 sweet pepper,
- 5 leaves of cherries and currants,
- 2-3 sprigs of dill,
- 10 black peppercorns,
- 2 bay leaves,
- 1 horseradish leaf,
- 1 tbsp. salt,
- 1 tbsp. Sahara.
The tomatoes are washed and pricked in several places with a toothpick. Spices taken from a bunch of grapes, sugar, salt are placed in sterilized jars and tomatoes are placed on top. Filled jars are filled with boiling water, covered with lids and left for 25 minutes. After the specified time, the water is drained from the cans, brought to a boil again and re-filled into the cans, which are then rolled up. After being rolled up until it cools down under a blanket, it is put away in a cool place for long-term storage.
Recipe for dessert tomatoes with apple juice for the winter
Not too large red tomatoes selected for harvesting are pricked in 3-4 places and lowered into boiling water for half a minute. Separately, boil apple juice with salt and sugar (for 1 liter of juice, take 30 g of salt and the same amount of sugar). Prepared tomatoes are placed in sterilized three liter jars, and each also contains 8-10 fresh lemongrass leaves. The jars are filled with boiling apple juice with spices and left for 5 minutes. After pouring, it is drained, brought to a boil, the jars are again filled with it to the very neck and left to infuse for five minutes. The procedure is repeated 4-5 more times, and the jars are rolled up. In a similar way - in apple filling - you can prepare; but it is important to choose the right vegetables so that they combine successfully with apple juice.
Recipe for delicious winter tomatoes with red currant juice
A slightly unusual combination at first glance, but quite acceptable. Moderately sour fragrant currant will perfectly complement the natural taste of tomatoes, making it brighter and richer. For this preparations for the winter from tomatoes You only need to take ripe tomatoes. And to fill 1 liter of water, take 50 g of salt and bee honey, 300 ml of red currant juice.
Tomatoes, previously washed and dried, are pricked with a toothpick and dipped in boiling water for 30 seconds. Afterwards the filling is prepared. In one liter of water, dissolve salt, bee honey and pour red currant juice ( homemade). Next, the jars, at the bottom of which you need to put some currant or cherry leaves, a sprig of tarragon, a couple of lemon balm leaves, are filled with tomatoes and filled with the prepared hot sauce. After keeping the workpiece for 5 minutes, the filling is drained from it, boiled and poured into jars again (repeat the procedure 2 times). After the second filling, jars of tomatoes with red currant filling are hermetically sealed with lids.
Recipe for preparing tomatoes with cherry branches
More often, when preserving tomatoes, only cherry leaves are used, but in this recipe, small twigs of cherries with leaves are used. You will also need:
- 2 kg of ripe tomatoes,
- 50 g salt,
- 100 g sugar,
- 1 liter of water,
- ? tsp citric acid.
The tomatoes are split at the point where the stalk is attached, placed in jars, and cherry branches are placed along the walls of the container (approximately 5 pieces per 3-liter jar). The tomatoes should press the cherry branches. Citric acid dissolves in water with salt and sugar. Afterwards, the solution is brought to a boil and the tomatoes are poured with it. Jars with the preparation are sterilized for 10-12 minutes and rolled up.
Tomato preparations for the winter with gelatin
To prepare the brine for the “” recipe, 4 liters of water will require 0.5 kg of sugar, 100 g of salt and spices for the marinade (cloves, cinnamon, dill, bay leaf, allspice, etc.). You will also need 11 tbsp. gelatin and a glass of water. Gelatin is dissolved in the specified volume of water and left to swell for 2-4 hours. Large dense tomatoes are cut into 4-6 parts; small tomatoes can be left whole. Onions cut into rings (for each 3-liter jar you need 1-2 large onions). The brine is boiled for 5 minutes, the swollen gelatin is added to it, and the tomato filling is mixed. Tomatoes and onions are placed in jars and filled with hot liquid. The jars are sterilized in about half an hour. And, before rolling them up, 1 tsp is poured into each jar. vinegar essence.
Recipe for tomatoes and gooseberries
Not only grapes are used in canning tomatoes, but also gooseberries. And at the same time very successful! According to the recipe, the tomatoes are pricked (so as not to burst when pouring boiling water) and blanched. The gooseberries are sorted, the tails are cut off, and each berry is also pierced with a toothpick. Tomatoes are placed in jars and sprinkled with gooseberries. To fill 1 liter of water, take 50 g of salt and sugar. Filled jars are filled with hot brine and rolled up. Although, for additional sterilization, the filling can be drained after 5 minutes of infusion, boiled and poured into the container again (as in previous recipes).
Recipe for caviar from unripe tomatoes
Delicious preparations for the winter from tomatoes The unusual tomato caviar will continue, for the preparation of which exclusively unripe and even green tomatoes are selected. So, for about 0.5 kg of tomatoes you need:
- 1 medium carrot,
- ? bulbs,
- 25 g parsley roots,
- 100 ml non-spicy tomato sauce,
- 1 tbsp. salt with a slide.
All ingredients for caviar - tomatoes, carrots, onions and parsley roots - must first be fried in vegetable oil or bake in the oven. And then, after cooling them, pass them through a meat grinder into a homogeneous mass. The resulting vegetable puree is salted, sugared, and tomato sauce is added along with seasonings. All this is mixed, placed in an enamel pan and brought to a boil over low heat. After boiling, the caviar is immediately transferred to jars and covered with metal lids. At the end of preservation, the jars are sterilized for about 1 hour and rolled up.
Recipe for the winter with sunflower oil
To start preparing the preparation, a marinade is prepared. Add 2 tbsp per liter of water. with a pile of sugar, 3 tbsp. salt, 10 bay leaves, 10 black allspice peas, 15 g cloves. Place several black peppercorns, onions, cut into rings at the bottom of sterilized jars and place tomatoes cut in half (preferably cut side down) on them.
The tomatoes are “covered” with onion rings on top. Then the hot marinade is poured in, and the jars are placed in a wide saucepan with warm water to sterilize: gradually the water is brought to a boil, the jars need to be covered with lids and kept in boiling water for about 15 minutes. Then, after removing the jars, add vegetable oil to them so that it completely covers the marinade on the surface and forms a layer of 3-5 mm. Now the container can be rolled up and wrapped in a blanket until it cools.
Recipe for “Vologda” tomatoes for the winter
The ingredients for the recipe are as follows:
- 3 kg of ripe tomatoes,
- 1 kg of onion and sweet bell pepper,
- 5 heads of garlic,
- allspice.
For the marinade you will need:
- 2 liters of water,
- 6 tbsp. Sahara,
- 3 tbsp. salt,
- 2 tbsp. sunflower oil,
- 1 tbsp. 70% vinegar essence.
Dense red tomatoes are cut into 4 parts. Onions and sweet peppers are cut into rings. The garlic is crushed. Then the vegetables are placed in jars and poured with hot marinade. For the marinade, salt and sugar are dissolved in water, brought to a boil and then vinegar essence is poured into them and sunflower oil. After filling the jars, they are placed to sterilize for 10-15 minutes. And then they roll it up, turn it upside down and leave it in that position until it cools. The marinade in jars may become a little cloudy due to the garlic, but this is not scary and will not spoil the taste of the product at all.
Recipe “(with pulp)”
For harvesting, you will need overripe tomatoes, which you will probably find when harvesting vegetables. From these tomatoes, or just moderately ripe ones, you can make excellent tomato juice with pulp. To do this, red tomatoes are peeled, transferred to a container of suitable size and simmered over low heat.Then the well-cooked tomatoes are rubbed through a sieve or pureed using a blender. The resulting mass is poured into a saucepan and boiled for half an hour, after which it is poured into jars and sterilized for another 30 minutes at a temperature of 90 C. The jars are rolled up. You can add lemon juice to the juice during capping.
Spices are not added to the juice with pulp; It is better to add them to taste immediately before using the preparation in winter.
Recipes “Tomato preparations for the winter” There are a variety of them - for every taste! They also prepare stuffed ones, salt them (with other vegetables, with honey, with cinnamon, gelatin, carrot tops or a rich set of spices) ... And about tomato-based salads in general they make separate category home preserves! After all, their diversity and unique taste will become indispensable in the cold. Preparing tomatoes for the winter is a great snack for all occasions!
The most best recipes from tomatoes for the winter, treat yourself and your loved ones to amazing winter preparations!
Ingredients:
- 2 kg of tomato, cut into large pieces (in half)
- 4 pcs. bell peppers
- 2 heads of garlic
- greens
Refueling:
- 100 g vinegar
- 100 g grows. oils
- 100 g sugar
- 2 tbsp. salt.
Preparation:
1. Grind pepper and garlic (I added 2 pieces of hot pepper) in a meat grinder. Mix.
2. Chop the greens.
3. Place in layers in a 3-liter jar: tomatoes, then a mixture of vegetables, herbs.
4. Close the jar with a lid and place it in the refrigerator upside down on the neck.
This is so that after 8 hours it will be ready for use on top. I made it in the evening and it’s ready in the morning! And then you can hold it in your normal position. It tastes even better the next day!
Ingredient:
- 2 kg of fresh tomatoes (ripe and firm)
- 1 red hot pepper
- 2 - 3 cloves of garlic
- 1 bell pepper
- allspice peas
- carnation
- sugar
- salt
- vinegar 9%
Preparation:
1. Place spices in clean jars: 3-5 allspice peas, 3-5 cloves, 1 clove of garlic cut into slices, 1/4 bell pepper, cut into pieces and a small piece of hot pepper.
2. Wash and dry the tomatoes. Place tomatoes in jars.
3. Pour boiling water over and let stand for 20-30 minutes. Drain the water and add 4 tablespoons of sugar and 2 tablespoons of salt per 1 liter of marinade.
4. Boil and pour into jars. Add 2 tablespoons of vinegar per liter jar. Roll up the jars and turn them over.
5. Let cool at room temperature.
Ingredients:
- green, unripe tomatoes, preferably large and fleshy.
- celery sprigs
- garlic
- red hot pepper
Brine
- for 1 liter of cold water (from the tap)
- 70 g salt (coarse)
Preparation:
1. Cut the tomatoes in half lengthwise, but not all the way.
2. If the garlic is large, then cut each clove into several slices. Pepper mode for rings (I do this with scissors, it’s very convenient). Celery sprigs.
2. In each tomato we put several slices of garlic, 2-3 rings of pepper (depending on how much you like it spicy or whether there are children in the house). We also stuff a sprig of celery there, mercilessly folded several times, and secure all this beauty with ordinary spool threads, wrapping the tomato several times in different directions(if you are careful, you can do it without threads). The market esthetes stuff the red pepper in such a way that it sticks out of the tomato with a red tongue (teasingly) - like on a smiley face.
3. Place a layer of celery sprigs on the bottom of a pan, or a jar (or maybe a barrel), a layer of tomatoes on top, another pepper on the sides (for those who like it), then celery again, etc. Top layer of celery.
Dilute salt in water and pour over tomatoes.
4. We put it under pressure. A 3 liter jar requires approximately 1.5 liters of brine.
When the tomatoes finish playing, stop bubbling, the brine becomes transparent - that’s it, the pickle is ready. If you use it right away, you don’t need to do anything else. And if you want to save it, then drain the brine, boil it and immediately pour it over the tomatoes. You can close it like you would with a plastic lid , and roll it up with an iron one. This must be done immediately after pouring boiling brine over it. It can be stored for a very long time, even 2 years.
Ingredients:
- 1 large zucchini
- 2-3 cloves of garlic
- 5 small tomatoes
- half a bunch of dill and parsley
- oil for frying
- mayonnaise
- flour
Preparation:
1. Take a large zucchini and cut into slices 0.5 cm thick.
2. Salt all the circles and mix, leave in a bowl for 5 minutes.
3. Heat the oil in a frying pan and fry each circle after dipping it in flour on both sides.
4. Place the fried zucchini on a dish and let cool.
5. When the zucchini has cooled, grease it with a mixture of mayonnaise and garlic.
6. Cut the tomatoes into circles and place them on top of each zucchini.
7. Lightly grease the top of the tomatoes with mayonnaise and garlic.
8. Sprinkle with herbs on top and place in the refrigerator for 30 minutes.
Ingredients:
3 kg tomato
- 3 heads of garlic - 1 tbsp. sugar - 0.5 tbsp. oil - 0.25 tbsp 9% vinegar - 1 tbsp salt
Preparation:
1. Pass the tomatoes through a meat grinder and cook for an hour until thickened. add salt, butter and sugar, garlic.
2. Cook for another 20 minutes.
3. Pour in vinegar, cook for 5 minutes, roll up.
Ingredients:
- tomatoes
- peppercorns
- bay leaf
- onion
- dill greens
- garlic
- vegetable oil
Brine:
- 3 l. water
- 3 tbsp. l. salt
- 7 tbsp. l. Sahara
- 1 tbsp. 9% vinegar
Preparation:
1. First, choose tight red tomatoes.
2. Cut them in half.
3. At the bottom of the jar (I used liter ones), place chopped dill, 4 - 5 peppercorns, one small onion rings, 2 chopped garlic cloves and 1 tbsp. l. vegetable oil.
4. Now place the tomato halves cut side down. As soon as the jar is full, fill the tomatoes with warm brine.
5. Then we place our jars on a stand in a pan of water and sterilize for 10 minutes from the moment of boiling.
6. Then tightly seal the lids and turn them upside down, wrap them up until the morning.
Ingredients:
- 1.5 kg sweet pepper
- 1.5 kg of ripe tomatoes
- 1/2 tbsp. spoons of salt
- 100 ml apple, grape or berry vinegar
- 100 g honey, 10 black peppercorns
Preparation:
1. Peel the pepper from seeds and cut into pieces.
2. Cut the tomatoes into slices.
3. Mix the vegetables, adding salt, honey and vinegar, and leave until the juice releases.
4. After this, put the dishes with vegetables on the fire, bring to a boil and simmer for 10 minutes.
5. Then pour the boiling salad into sterilized jars, roll them up, turn them upside down and wrap them.
Ingredients:
For a 2 liter jar:
- 2 kg of tomatoes,
- 1 large bunch of cilantro
- 1 head of garlic
- 1-1.5 tbsp. l salt
- 1/2 tsp. red pepper
Preparation:
1. Grind the tomatoes in a blender along with the skin.
2. Boil until medium thick, stirring constantly.
3. Grind all the seasonings separately, then combine everything, carefully move and roll into jars.
Ingredients:
- beans – one kilogram
- onions - two onions
- tomatoes – one kilogram
- coarse salt - three teaspoons
- black ground pepper– one teaspoon
- allspice, ground - half a teaspoon
- bay leaf - five pieces
- vinegar 70% - one teaspoon
Preparation:
1. First, we will boil the beans until fully cooked in lightly salted water, after soaking them for a day.
2. Peel the onions, chop them as finely as possible and fry in vegetable oil until golden brown.
3. Place ripe, whole tomatoes in boiling water for a few seconds, then immediately cool them in cold water and carefully remove the skin.
4. Next, cut the peeled tomatoes into small pieces, place them in a deep enamel bowl, add salt and cook until they turn into puree.
5. Then add beans, fried onions, spices, chopped bay leaf to the boiled tomatoes and mix everything well. Let the mixture boil and pour vinegar into it.
6. Remove the cooked beans from the heat and immediately pour into previously prepared, pasteurized glass jars. We seal it.
Ingredients:
- young zucchini – 5 kg.,
- tomato juice – 2 liters,
- sugar – 2 cups,
- salt – 1 tbsp. spoon,
- vegetable oil – 200 ml.,
- vinegar 9% – 150 ml.,
- ground red pepper – 1 heaped teaspoon,
- parsley – 1 bunch,
- garlic – 2 heads.
Preparation:
1. Wash the zucchini, cut off the tails and cut into slices no more than 1 cm thick.
2. Place a couple of parsley sprigs on the bottom of each jar. Place zucchini on top of the parsley.
3. Next, prepare the sauce for the zucchini: pour tomato juice into the pan. If you don't have tomato juice, you can take tomato paste(0.5 kg.), diluted with water (1.5 liters). Add sugar, salt, vegetable oil, vinegar, garlic and pepper. This year I didn’t have any pepper on hand, but only one jar of adjika left from last year’s harvest. Added 1 glass of adjika to the resulting mass, put it on medium heat and boiled for 10 minutes.
4. Pour hot tomato sauce into jars with zucchini. Cover with a lid and sterilize for 25 minutes, from the moment the water boils in the pan.
5. Then hot jars with zucchini in tomato sauce roll up the lids, turn over and wrap in a towel. Leave the jars until completely cool.
Ingredients:
- Tomatoes – 1kg.
- Apples – 3 pcs.
- Carrots – 2 pcs.
- Salt – 1 teaspoon.
- Sugar – 1 tbsp.
- Vinegar – 2 tablespoons.
- Pepper, garlic - to taste.
Preparation:
1. Grind tomatoes, carrots, peeled apples in a meat grinder, add salt, sugar, vinegar, and cook on fire.
2. 20 minutes after boiling, add crushed garlic and pepper, stir.
3. Place everything in jars and sterilize them in a saucepan with water, after placing a towel on the bottom.
4. Screw the lids on the jars and leave them upside down for 12 hours.
5. The finished sauce can be stored in a dark, cool place.
Ingredients:
- 3 kg tomato
- 250 g horseradish
- Garlic 200 g
- Salt 3 tbsp or to taste
- Sugar 1 tbsp or to taste
Preparation:
1. Peel horseradish and soak for 30 minutes in clean water.
2. Cut and scroll either in a meat grinder or in a blender (with a knife attachment) or in a processor.
3. Wash the tomatoes, chop and mince together with the garlic.
4. Mix all ingredients, add salt, sugar to taste, mix.
5. Place the seasoning in sterile jars, close the lids and store in the refrigerator.
Recipe by Marina Sazonova.
Ingredients:
- tomatoes
For filling:
- water - 1 l
- sugar - 70 grams
- salt - 40 grams
- vinegar - one teaspoon
- gelatin - 30 grams
- peppercorns to taste
- bay leaves to taste
Preparation:
1. Soak gelatin in cold boiled water until swelling.
2. Next, heat in a water bath or in a microwave until the gelatin is completely dissolved.
3. Strain.
4. Cut the tomatoes and place them in prepared jars.
5. Put sugar and salt into the water, bring to a boil, add vinegar, prepared gelatin, chopped carrots, spices and boil for 3 minutes.
6. Pour hot brine into jars with tomatoes and sterilize.
7. Next, roll up the jars and cool.
Ingredients:
- cucumbers - 1.5 kilograms
- tomato juice - 1.5 l
- garlic - 5-6 cloves
- tarragon - 10 grams
- dill (umbrellas) - 50 grams
- salt - three tablespoons
Preparation:
1. Tomato juice boil and cool.
2. Dissolve salt in it, add garlic, herbs and pour in the cucumbers placed in jars.
3. Close with lids and store in a cool place.
Ingredients:
- 3 kg tomato;
- 2 kg eggplant;
- 200 g vegetable oil;
- 200 g sugar;
- 100-150 g of vinegar 9%;
- 2 pods of hot pepper;
- 2 heads of garlic;
- 2 tbsp salt;
Preparation:
1. Grind tomatoes and peppers, add salt and cook for 15 minutes.
2. Cut the eggplants into medium cubes. Not in slices as in Ogonyok, not in straws, but in bars.
3. If you like, you can peel the eggplant, I like to leave it like that.
4. Add the chopped eggplants to the tomatoes and peppers, and also add sunflower oil, sugar and vinegar.
5. Cook for 40 minutes; at the end of cooking, add squeezed garlic to the eggplants.
6. Pour the mixture into sterilized jars and seal.
7. Turn the jars upside down and wrap them in a warm blanket for 1-2 days.
Bon appetit!
You can process tomatoes of any size and variety using a meat grinder.
This method allows you to prepare delicious snacks from tomatoes that are not suitable for pickling.
By grinding tomatoes in a meat grinder, you can prepare ketchup, adjika or other preparations. This method allows you to preserve the natural taste and aroma of tomatoes.
Tomatoes through a meat grinder for the winter - basic principles of preparation
The tomatoes are washed, cut into several parts and twisted in a meat grinder. This can be done either with the skin or after removing it. Then the tomato mass is placed on the stove, boiled, and only after that vegetables, herbs and spices are added. Boil everything together for a few minutes and pour into jars. The preparations are sterilized if provided for in the recipe.
You can add garlic, onions, sweet bell peppers or other vegetables to tomatoes ground in a meat grinder.
Recipe 1. Tomatoes through a meat grinder for the winter with pepper
Ingredients
five kilograms of tomatoes;
300 g sweet bell pepper;
300 g carrots;
parsley - a bunch;
salt, bay leaf and peppercorns.
Cooking method
1. Cut the washed tomatoes into large slices and grind in a meat grinder. Transfer the resulting tomato mass into an enamel container and place on low heat.
2. Peel the carrots and grate with fine shavings. Wash the sweet peppers, cut out the tails and remove the membranes and seeds. Cut them into half rings. Rinse the greens, lightly dry and finely chop with a knife.
3. Half an hour after the tomato boils, add carrots and sweet pepper half rings. Salt, season with bay leaf and black pepper. Simmer the tomato over low heat for another quarter of an hour. Then pour it into sterile jars and seal. Turn the cans of snacks over, cover with a blanket and cool overnight.
Recipe 2. Tomatoes through a meat grinder for the winter with garlic
Ingredients
100 g garlic;
kilogram of ripe tomatoes;
salt, pepper and sugar.
Cooking method
1. Wash the tomatoes, remove the stems and cut them into small slices. Grind the tomatoes using a meat grinder. Pour the resulting tomato mass into an enamel container.
2. Separate the garlic into cloves and peel them. Grate the garlic on a fine grater, or crush it using a garlic press. Place the chopped garlic in the tomato, add the bulk ingredients according to the recipe, mix everything well and cover with a lid. Place the tomato mixture on the stove and boil.
3. Pour the boiling tomato into jars and roll up. Cover the inverted canned food with a blanket. Cool for 24 hours, then store in the cellar.
Recipe 3. Tomatoes through a meat grinder for the winter
Ingredients
three kg of tomatoes;
sugar - a little more than half a glass;
table vinegar 9% – 80 ml;
10 buds of cloves;
black pepper – 10 peas;
two cloves of garlic.
Cooking method
1. Wash the cans of soda, rinse and put in the oven to sterilize for half an hour. Boil the lids.
2. Rinse the ripe tomatoes, pour boiling water over them and peel the skins. Cut into large slices and grind in a meat grinder. Pour the tomato mixture into a thick-walled saucepan and place it over medium heat to simmer for half an hour. Skim off the foam, reduce the heat and simmer for another couple of hours on low heat.
3. Peel the garlic and also grind it in a meat grinder. After the mixture has reduced by half, add the garlic, bulk ingredients, cloves and pepper. Pour in the vinegar, wait until the tomato boils, and pour into prepared jars. Roll up the snack, turn it over, cover it with an old coat and leave it for a day.
Recipe 4. Tomatoes through a meat grinder for the winter with garlic and horseradish
Ingredients
kg of red tomatoes;
horseradish and garlic - 100 grams each;
two tbsp. l. salt;
granulated sugar – 20 g.
Cooking method
1. Rinse the ripened tomatoes, put them in boiling water for a few seconds and remove the skins. Cut them into large slices. Peel the horseradish and cut into pieces. Squeeze the peeled garlic through a garlic press.
2. Grind the tomatoes and horseradish root in a meat grinder. Transfer the tomato and horseradish mixture into an enamel container, add garlic and dry ingredients. Mix very well so that the garlic and horseradish are well combined with the tomato.
3. Place the seasoning in jars, cover with plastic lids and store in the cellar or refrigerator.
Recipe 5. Green tomatoes through a meat grinder for the winter
Ingredients
1300 g green or brown tomatoes;
half a kilogram of onions;
carrots – 400 g;
bell pepper – three pcs.;
chili pepper;
two apples;
granulated sugar – 60 g;
lean refined oil – 50 ml;
half tsp vinegar essence.
Cooking method
1. Wash green tomatoes and cut them into large slices. Grind them in a meat grinder. Transfer them to a saucepan. Peel the onion and cut into quarters. We cut out the stalks of sweet peppers, clean them of partitions and seeds and cut them into wide strips. We wash the apples and cut them into four parts, cutting out the seed boxes. Peel the garlic.
2. Grind the peeled and chopped vegetables in a meat grinder. Squeeze the garlic through a garlic press and finely chop the chili pepper with a knife. We transfer everything to the tomato mass. Add sugar and salt here and add butter. Okay, let's connect everything.
3. Place the saucepan on moderate heat and cook for about forty minutes. Taste it and, if necessary, add spices. Ten minutes before readiness, pour in the essence. Pour the snack into sterilized jars and roll up. Cool the preserved food by wrapping it in a blanket for 24 hours.
Recipe 6. Tomatoes through a meat grinder for the winter with bell peppers
Ingredients
kg of tomatoes;
kg of meaty bell pepper;
garlic – 5 cloves;
salt and black pepper.
Cooking method
1. Wash peppers and tomatoes. We clean the peppers from the inside. We cut all the vegetables fairly in large pieces. Grind all the vegetables in a meat grinder. Transfer the resulting mixture into an enamel container and put it on the fire.
2. Remove the husks from the garlic and crush it using a special press. Add garlic to the mixture of tomatoes and vegetables and boil. Place the boiling appetizer in a glass container and roll it up. Cool the appetizer by covering it with a blanket.
Recipe 7. Tomatoes through a meat grinder for the winter with apples
Ingredients
three kg of ripe tomatoes;
apples – 3 pcs.;
two chili pods;
200 g granulated sugar;
salt - two tbsp. spoons;
150 ml vinegar 9%;
vegetable oil – 50 ml;
5 g each of cloves, black pepper and cumin.
Cooking method
1. Wash the tomatoes thoroughly and cut into large slices. Grind the tomatoes in a meat grinder. Pour the resulting tomato mass into a saucepan with thick walls.
2. Peel the apples, remove the core and also grind in a meat grinder with chili pepper. Spread the apple mixture into the tomato. Combine the apples and tomatoes well and put the pan on the fire. We wait until the mixture boils and turn the heat to minimum and simmer for an hour and a half, stirring constantly so that the tomato does not burn.
3. Shortly before completion of cooking, add sugar and salt, season with spices and pour in lean oil. A couple of minutes before readiness, pour in vinegar and place in sterilized jars. Turn the canned food upside down and cool, covering it with a blanket.
Recipe 8. Tomatoes through a meat grinder for the winter with basil
Ingredients
five kg of fleshy tomatoes;
sugar and salt;
basil (greens).
Cooking method
1. Cut out the stems of the washed tomatoes and cut them into small slices. Grind the tomatoes in a meat grinder and pour the resulting tomato mass into an enamel container.
2. Put it on the fire and cook for 20 minutes from the moment it boils. Add bulk ingredients and mix. Rinse fresh basil and place whole sprigs in the tomato.
3. Pour the boiling tomato mass into jars and roll up. Turn the canned food upside down and cool it under the blanket.
Recipe 9. Tomatoes through a meat grinder for the winter in Ukrainian
Ingredients
dense tomatoes – 5 kg;
kilogram of bell pepper;
sour apples – kilogram;
salt - two tbsp. l.;
200 g sugar;
400 ml sunflower oil;
hot red pepper – 50 g.
Cooking method
1. Wash the tomatoes, cut out the stems and pour boiling water over them. Peel off the skin and grind in a meat grinder. Cut the apples into quarters and cut out the seed boxes. We rinse the bell peppers, clean out the membranes and seeds, and cut them into long strips. Grind all the vegetables in a meat grinder and put them in the tomato.
2. Carefully combine the tomato-vegetable mixture, add bulk ingredients and oil. Boil the tomato mass for three hours over low heat. Pour the boiling tomato into sterile jars and seal. Cool the inverted canned food by wrapping it in a blanket.
Recipe 10. Tomatoes through a meat grinder for the winter “Appetizing”
Ingredients
two kg of fleshy tomatoes;
garlic – 200 g;
four horseradish roots;
dill and parsley - a bunch each;
sweet bell pepper – ten pcs.;
hot pepper – 20 pods;
sugar – 80 g;
salt – 100 g;
vinegar - glass.
Cooking method
1. Wash the tomatoes and cut them into large slices. Cut out the tails of sweet and hot peppers and clean the inside of the vegetables. Cut it in half. We sort out the greens, rinse and dry slightly. Peel the horseradish and cut into pieces.
2. Grind all the vegetables using a meat grinder, put them in an enamel container and combine everything well. Add the bulk ingredients, mix again, cover with a lid and leave in a cool place for a couple of days. Pour in vinegar and place in sterile jars. Cover with plastic lids and store in a cool place.
Recipe 11. Tomatoes through a meat grinder for the winter with vegetables
Ingredients
ripe tomatoes - five kg;
carrots and bell peppers – kg each;
hot pepper – 10 pcs.;
onion – half a kilogram;
vegetable oil - half a liter;
garlic - five heads;
coarse salt.
Cooking method
1. Wash the tomatoes and cut into several parts. Peel the carrots and onions and rinse. Wash the hot and sweet peppers and clean them from the inside.
2. Grind the tomatoes and other vegetables in a meat grinder and transfer them to a thick-walled pan. Add the bulk ingredients to the tomato-vegetable mixture and pour in the oil. Place the pan on the fire and cook over moderate heat for two hours.
3. Place the boiling appetizer in a dry, sterile glass container and roll it up. Cool the preserved food upside down, covered with a blanket.
Recipe 12. Tomatoes through a meat grinder for the winter with plums
Ingredients
two kg of ripe tomatoes;
kg pitted plums;
250 g onions;
half a glass of sugar;
5 g hot red pepper;
two bay leaves;
20 ml 9% vinegar;
100 g garlic.
Cooking method
1. Wash the plums, cut them in half and remove the pit. Cut the washed tomatoes into large slices. Finely chop the peeled garlic with a knife. Grind the remaining vegetables using a meat grinder. Place in an enamel container and place on moderate heat and cook for an hour and a half.
2. 30 minutes before the end of cooking, add the bulk ingredients, cloves, garlic and bay leaf. We also put the garlic here and boil everything together, stirring occasionally so that the appetizer does not burn.
3. Place the boiling appetizer in a glass container, sterilized in advance, and roll it up. Leave to cool for a day, turning the jars over and wrapping them in a blanket.
- Slightly spoiled tomatoes can also be used to prepare tomatoes through a meat grinder for the winter, having previously cut out all the rotten parts. In this case, the tomatoes must be boiled.
- Garlic, horseradish and hot pepper act as a preservative, so the more of these vegetables in the appetizer, the longer term storage
- It is better to add spices gradually, as they reveal their flavor during the cooking process, so it is better to periodically taste the dish to determine whether there are enough spices, sugar and salt.
- If carrots are present in the recipe, the cooking time increases, since an undercooked vegetable can cause spoilage of the snack.
We will need:
0:131Tomatoes (cherry or regular) - how many will fit up to the hanger of the jar;
Horseradish leaves - or a piece of root - 3-4 cm;
Black peppercorns - 4-5 pieces;
Bay leaf - 1 piece;
Umbrella of dill - 1-3 pieces;
Currant and cherry leaves - 3-5 pieces each;
Garlic - 2-3 cloves;
You can add hot pepper to your taste.
Marinade: for 1 liter of water
Salt - 4 teaspoons (slightly less than 1 tablespoon);
Sugar - 2 tablespoons
Vinegar is taken based on the volume of the jar. For a liter jar of tomatoes - 1 teaspoon of 9% vinegar, for a three-liter jar - 1 tablespoon of 9% vinegar.
Preparation:
Place spices in each sterilized jar: garlic, herbs, pepper. Then lay out the tomatoes (up to the shoulders).
Then, pour boiling marinade over it for the first time. Let stand for 10-15 minutes so that the jars can be handled with your hands. Pour the marinade back into the pan and bring to a boil. Fill a second time. Let stand for 5 minutes. Drain. Boil. Pour a third time. Add vinegar. Close with lids.
Leave the rolled up cans of tomatoes to cool, turning them upside down and wrapping them in warm rags until the morning. Store marinated tomatoes at room temperature in a dry, dark place until the next harvest or longer.
0:402 0:412Tomatoes for the winter "Savory halves"
0:500
I have never eaten such delicious tomatoes. I asked my sister for a recipe for halved tomatoes for the winter and I’ll share it with you. This recipe requires heavy cream. You can also twist small brown tomatoes.
Products
For a 1 liter jar:
Tomatoes - 700-800 g
Bay leaf - 3 pcs.
Peppercorns - 6 pcs.
Parsley - 2-3 sprigs
Garlic - 3 cloves
Vegetable oil - 3 tbsp. spoons
Small onion (optional) - 1 pc.
Hot pepper - 1 piece (1-2 cm)
For filling (for 7-8 liter jars):
Water - 2.5 l
Sugar - 2 cups
Salt - 3 tbsp. spoons
Vinegar 9% - 1 glass
Preparation:
Prepare vegetables, peel garlic. If you add onions, peel, wash, and cut into half rings.
Sort the tomatoes, wash them, cut them into halves, and cut out the stem.
Wash the parsley.
Place onion half rings (optional), 3 cloves of garlic, 3 bay leaves, a couple of sprigs of parsley, 6 peppercorns, a piece of hot pepper, and add vegetable oil to the bottom of sterilized jars.
Then place the tightly prepared tomato halves (cut side down) into the jar.
Prepare all the jars in this way.
Marinade:
To do this, pour water into a saucepan, add sugar and salt. Put on fire. Bring to a boil. Boil for 5 minutes. Add vinegar. Mix. Bring to a boil.
Pour marinade over tomatoes. Cover with lids.
Place the jars in a container for sterilization. Fill the jars with water up to their shoulders. Bring to a boil. Sterilize jars for 10 minutes.
Roll up the tomatoes with lids.
Turn the jars upside down. Cover with a blanket until completely cool.
Tomato halves are ready for the winter.
1:39011:9
Tomatoes and zucchini for the winter.
1:80
We will need:
2:6332 kg tomatoes - small, strong, preferably slightly brown.
1.5 kg of zucchini.
Water for volume difference. Well, as usual: 50 grams of sugar; 50 grams of rock salt; 50 g vinegar 6%; cherry leaf; horseradish leaf; 2 laurel leaves; 4 cloves of garlic; hot pepper; 3-4 pieces of allspice; half a sweet pepper; dill.
2:1164 2:1174Cooking method:
Cut the zucchini into rings, removing the seeds. Insert tomatoes tightly into the rings - you will get products similar to Saturn.
Place the greens on the bottom of a sterilized jar and lower the Saturns (tightly).
Fill the jar with boiling water, wait 10-15 minutes, then drain the water. We repeat this 2 times. For the third time, boil the brine with sugar and salt, and add vinegar at the end. Pour the brine into a jar and roll up the lids. We turn the jar over. Ready. It looks both extravagant and appetizing.
2:9
Green tomatoes in adjika for the winter
2:88 3:593 3:603I make adjika very spicy. This salad is also very spicy, but despite this, it is eaten very quickly. Even children like it.
3:836 3:846We will need:
Green tomatoes - 3.5-4 kg
Parsley - 1 bunch
Dill greens - 1 bunch
For adjika:
Sweet pepper- 500 g
Red hot pepper - 200 g
Garlic - 300 g
Red tomatoes - 500 g
Khmeli-suneli - 50 g
Salt - 150 g
Vegetable oil - 50 g
Preparation:
Let's prepare adjika. We pass everything through a meat grinder. If desired, you can soften adjika with carrots or apples, reduce the amount of hot pepper and garlic.
Cut the washed green tomatoes into halves (small) or quarters (large).
Mix the tomatoes with adjika and simmer them over medium heat, stirring.
Let's prepare the jars and lids. They must be clean and sterilized.
Simmer until boiling. Then another 20 minutes on low heat, stirring. Add chopped herbs - parsley and dill - and simmer for another minute.
Then put the hot salad into jars and roll up the lids. Wrap the jars until they cool completely.
3:685 3:695Tomatoes and cucumbers for the winter
3:763
For a 3-liter jar we will need:
4:13511.5 liters of water,
4:13733 level tablespoons of salt,
4:14223 tablespoons of heaped sugar,
4:14774 tbsp vinegar.
4:1512 4:142 sweet peppers, cut
4:691 whole hot pepper,
4:112horseradish leaves, black currant leaves, bay leaf,
4:213onion 1 head.
4:241 4:251Preparation:
4:284Place tomatoes, cucumbers with spices and herbs in a jar.
4:386Fill with marinade 2 times, roll up the lids the third time.
4:501I leave it for about 10 minutes, drain it, and fill it with boiling marinade again.
4:630 4:640Tomato slices for the winter
4:705
For a 1 liter jar we will need:
5:12752-3 cloves of garlic
5:13101-2 bay leaves (whoever likes it)
5:13735 black peppercorns,
5:14271 bud clove (whoever likes it)
5:14801 onion (in rings),
5:15231 spoon of vegetable oil.
5:54 5:64For the marinade: for 1 liter of water we will need:
5:1541 tbsp. spoons of salt,
5:1883 tbsp. spoons of sugar.
5:226 5:236Preparation:
5:269Place the vegetables in 1-liter jars, pour 8 teaspoons of 9% vinegar into each, pour boiling marinade over them, and sterilize for 10-15 minutes. liter jar.
5:521 5:531Korean tomatoes with peppers for the winter
5:617
We will need:
tomatoes 2 kg
carrots 4 pieces
bell pepper different colors 5 pieces
table vinegar (9%) 100 ml
vegetable oil 100 ml
garlic 5 cloves
ground chili pepper 1 tbsp. spoon or 1 hot pepper
salt 2 tbsp. spoons
granulated sugar 100 grams
fresh parsley, dill, cilantro, horseradish root and leaf
6:9
Preparation:
Grind carrots, bell peppers and garlic using a blender or pass through a meat grinder. But carrots can also be grated for Korean carrots, I like it better. Add sugar, salt, ground chili pepper or seedless peppercorns, vegetable oil, vinegar to the resulting vegetable mixture and mix thoroughly, preferably until the sugar and salt are completely dissolved.
Wash the greens thoroughly and then chop them very finely.
We cut the tomatoes into quarters, but if your tomatoes are plum-shaped and small in size, then you can divide them with a knife into two equal parts.
At the bottom of the jar we cut the horseradish root and leaf, then put the tomato halves into pre-sterilized jars, lay out a layer of tomatoes cut side up, then a layer of ground vegetables, and then put in the greens. And so on until the ingredients run out.
6:1622Then we sterilize the jars of tomatoes for about 15 minutes (depending on the size of the jars). I always try the lid with my hand, if it gets very hot and it’s impossible to hold your hand, then all the vegetables are warmed up and you can roll up the lids, this method has never let me down.
We turn the rolled up jars upside down, wrap them up and leave them to stand for about five hours.
Tomatoes following the same recipe can be left in the kitchen for a day, covered with nylon lids, and then put in the refrigerator and after 3-4 days they will be ready to eat. But they will not be stored for long.
6:1007 6:1017Korean green tomatoes with hot peppers for the winter
6:1131
7:9
You can use both green and brown tomatoes in this recipe.
7:137 7:147We will need:
one kilogram of green tomatoes
sweet bell pepper 2-3 pcs.
sunflower or olive oil 50 ml
vinegar 9% 50 ml
7 cloves garlic
salt tablespoon
50 grams of sugar
dill and parsley, celery greens
red hot chili pepper 2
Preparation:
Finely chop the dill and parsley. Wash the tomatoes and cut them into small slices. Wash the sweet pepper, remove the core and seeds and cut into strips. Cut the spicy into small pieces.
Peel the garlic, chop it or grind it in a garlic press. Now all products should be mixed with salt, sugar, vinegar and sunflower or olive oil. Place into jars and cover with nylon lids. Leave in a warm place for a day, and then, when they settle, you need to compact them, spread one jar among everyone a little so that the jars are all full and the tomatoes are all in juice. But if there is still not enough juice, make a filling of 2 liters of water, half a glass of salt, 1 glass of sugar and 250 grams of vinegar and add to your jars, then put them on sterilization. The same recipe can be used for ripe tomatoes, but less sterilization is required.
If you want to prepare these tomatoes for the winter, add a little more vinegar, 20 grams, than in the recipe. Place in jars so that the tomatoes are completely covered in juice. Sterilize liter jars 40 minutes after the water boils.
7:417And our cooked glutton tomatoes can be placed in the refrigerator, covered with airtight lids. You can try it in a week. But I must assure you that these tomatoes do not last the required 7 days before they are ready. Starting from the third day, a path is trodden down to the refrigerator. Slam, slam the door... You say to yourself: “Well, just one more and I’m leaving.” But... The lock must be hung on the refrigerator! Big, very big!
7:1156 7:1166Green tomato salad for the winter
7:1243
8:9
We will need:
Green tomatoes 3.5 kg,
pepper 1.5 kg,
onion 1 kg,
2/3 cup sand,
1 glass of vegetable oil,
3 tbsp salt,
8-10 peas of allspice,
5-6 pcs bay leaf,
0.5 cups 9% vinegar.
You can add 1 kg of carrots to this recipe (but this is not for everyone).
8:491 8:501Preparation:
Chop tomatoes, peppers, onions and place in a deep bowl, add sugar, salt, vegetable oil, spices and put on fire.
After boiling, boil for another 5-6 minutes, pour in the vinegar and stir, then put into jars and roll up the lids.
I prepare this salad for the winter, and just eat it hot or cold, i.e. “options are possible” If I cook to eat right away, I add salt and sugar to taste and do not add vinegar. We also eat this salad as a side dish for meat.
Fried tomatoes for the winter
9:72
For a liter jar we will need:
Tomatoes
garlic - 3 cloves
salt - 1 teaspoon + a third of a teaspoon
sugar - 3 tablespoons
vinegar 9 percent - 3 tablespoons
boiling water
Preparation
Tomatoes should be washed and fried in vegetable oil. Cover with a lid while frying.
11:9
Place salt, sugar, vinegar in a sterilized jar (2 tablespoons on the bottom and 1 tablespoon on top).
Place hot tomatoes tightly. Add finely chopped garlic there. Fill with boiling water to the top and roll up the lids. Wrap until cool.
If you have your own personal plot, then you are probably familiar with a rich harvest of tomatoes. Every summer resident sooner or later faces the question of where to put all the collected tomatoes?! What remains after summer salads and fresh tasting can be used for delicious winter preparations. Salted tomatoes, salads and marinades made from them are always in great demand on the table. Especially during periods of acute lack of vitamins and sunshine.
In order to last as long as possible and turn out very tasty, you need to follow recipes with prescribed proportions and combinations. There are several secrets to successfully preserving these vegetables. Right now we will prepare delicious tomato salads for the winter and reveal the most necessary steps for preparing them.
1. Tomato salad with bell pepper for the winter - Finger licking good
A very tasty and easy-to-prepare winter preparation made from tomatoes and sweet peppers will become great addition for winter meals. This sunny jar will lift your spirits and charge you with summer energy even on the gloomiest day.
Ingredients:
- one and a half kilograms of elastic tomatoes;
- 1 onion;
- 1 sweet pepper;
- 50 ml vegetable oil;
- 1 small bouquet of dill;
- 2 tablespoons granulated sugar;
- 1 full tablespoon of coarse salt;
- 20 grams of nine percent vinegar.
All ingredients are available, especially during the harvest season.
Cooking steps:
Let's start, as expected, with washing the vegetables and peeling them. You need to carefully cut out the crust from the tail of the tomato. Clean the inside of the peppers. Peel the onion.
1.Cut the tomatoes into neat slices. If your fruits are small, you can cut them into 4-6 pieces. Larger tomatoes can be cut more generously. The main thing is that the slices are neat, beautiful and easily fit into the mouth.
2. Cut the onion into half rings or quarter circles. It is better to use the red sweet variety for this.
4. Also cut the pepper pulp into neat pieces or strips.
5. Chop the dill as much as possible using a knife.
6. Place all the vegetables in a non-metallic, enamel or plastic bowl and season with the remaining ingredients. Mix everything thoroughly with two spatulas. Cover with a lid or flat dish and leave directly on the table for 1 hour to infuse.
While the tomatoes are saturated with pickling juice, prepare jars for laying out the salad. They need to be washed with a soda solution and sterilized in the oven (microwave or steam). The lids for them must be boiled for 10-15 minutes over medium heat.
7. Now the vegetables have released their aromatic juice and have changed a little in appearance. First, you need to evenly distribute the vegetables among the jars, and then fill them equally with brine. Cover with lids.
8. Place all the cans in the pan and pour water so that its level reaches the “shoulders” of the cans. Place on the stove and boil for 20 minutes from the moment of boiling. Remove the jars from the pan and immediately roll up. Be careful, the jars are very hot.
9. Carefully remove the jars from the pan onto a flat surface, upside down. At night they need to be wrapped in a warm blanket. And in the morning you can put them away for storage.
What I love about this recipe is the speed of preparation and its rich taste. There is no need to deal with hot brine, multiple boiling and cooking. Everything is very simple and incredibly tasty.
Happy preparations!
2. Winter salad without cooking “Ogonyok”, with horseradish and tomatoes
We will prepare the famous and beloved Ogonyok, or, simply, “Horseradish Appetizer” right now. It also doesn’t need to be cooked, which will retain more of its vitamins, flavor, and crunch. How delicious can it be to eat such a snack with black bread, or use it as a sauce for pasta?! My mouth waters at the mere mention. Try making this recipe with us.
Ingredients:
- 3 kilograms of tomatoes (you can use any);
- a glass of peeled garlic;
- 1 pod of hot pepper;
- 1 horseradish root;
- a full glass of granulated sugar;
- 3 full tablespoons of coarse salt;
- a glass of 9% vinegar.
Cooking steps:
This appetizer can only be described as “it couldn’t be simpler.” A method of preparation without cooking, all ingredients are crushed in one way, everything is mixed and sterilized directly in the jars. In addition, despite the simplicity of cooking, Ogonyok turns out to be a real delight! Try it yourself!
1.Pass all products through a meat grinder. Place all other ingredients into a bowl with the mixture and mix vigorously.
To make the mixture as thick as possible, first cut the tomatoes into pieces and let stand for a couple of hours. During this time they will release excess moisture. Such pieces need to be twisted through a meat grinder. Thus, the tomato mass will not be too liquid.
2. Cover with a lid and leave for 4-5 hours right in the kitchen.
3. Then you need to pour the horseradish into pre-prepared jars. Since this dish does not undergo preliminary heat treatment, before entering the container, the jars must be thoroughly washed and sterilized. Cover with lids.
4. Sterilize jars of salad in a large heat-resistant container for about half an hour after boiling. Having taken the jars out of the water, immediately roll them up and carefully place them on a flat surface, turning them over onto the lids. After just 8 hours you can transfer them to a permanent storage location.
If you are not preparing the dish for the winter, or you have some salad left that did not go into the jars, then you can eat it immediately after steeping. Boil in a container in this case, no need. Just chill and enjoy your favorite snack!
Bon appetit!
3. Vegetable salad with tomatoes for the winter
I suggest preparing very delicious salad for the winter from zucchini, tomatoes and sweet peppers. Such a treat flies off the table in a matter of minutes. It’s very easy to prepare; the approximate cooking time is no more than an hour.
Ingredients:
- one and a half kilograms of zucchini, sweet pepper and tomato;
- half a glass of sugar;
- 1 head of garlic;
- a tablespoon of salt (maybe with a slide - to taste);
- a tablespoon of vinegar;
- a tablespoon of sunflower oil.
Cooking steps:
Zucchini needs to be peeled and seeds removed, especially if they are not young. Clean the pepper from the tail and insides. Cut off the skin from the stem of the tomato.
1.Cut the zucchini into small pieces.
2. Do the same with tomatoes.
3. The juicy walls of the pepper also need to be cut into small cubes.
4. Place the tomato pieces in a large saucepan, add granulated sugar, salt and turn on the heat. After boiling, cook them for about 10 minutes. During this time they will release a lot of juice.
5. Then you need to add pepper and zucchini to the cooking. As soon as the contents boil, you need to boil it for another half hour. After this, pour in the oil and continue in the same spirit for another 10 minutes. Now it's garlic's turn. It needs to be rubbed through a press. After garlic you need to cook the salad for 5 minutes. The final step will be vinegar. Add it 2 minutes before turning off the heat. Immediately cover with a lid for the remaining couple of minutes of cooking to prevent it from evaporating.
6. While the salad is still hot, you need to start bottling it into jars. Pour the mixture up to the neck and close the lids very tightly. Then, immediately turn the hot jars over and cover with a warm cloth.
A delicious salad for the winter is ready. This salad can also be prepared for immediate consumption, not for the winter. There is no need to add vinegar for this. Just cool it down and start tasting.
Let your cans last as long as you need them!
4. Secrets of ideal winter preparations from tomatoes
In order for your culinary creations to last longer and be very tasty, you need to follow several rules. All of them are simple, but following them guarantees an ideal result. I learned about them, as they say, from word of mouth - from my mother, grandmother, neighbor, and so on. The main thing is that they all really work. Now I will introduce you to some rules on the way to long-term and delicious snack from tomato.
1. If you plan to prepare a salad with whole or coarsely chopped tomatoes, then it is better to choose slightly unripe, elastic fruits. They keep their shape better and do not deteriorate for a long time. If you finely chop vegetables, for example, when making horseradish, the tomatoes may be overripe. The main thing is that they show no signs of damage or rot.
2. For any type of preparation, including tomato salads, it is better to use coarse salt. Any other salt, with additives or fine, can cause rapid spoilage and explosion of cans.
3. Experienced housewives know that if you add a little mustard seeds to the canned food, the shelf life increases. The same effect can be achieved by adding a tablespoon of vodka to a three-liter jar.
4. Very important stage Any type of workpiece requires sterilization of jars. This is especially necessary when the product is poured into jars without pre-cooking. There are some people who process jars with steam, over a saucepan or in a double boiler. It is very convenient to do this in the oven or microwave. Seaming lids also need to be boiled or simply doused with boiling water. 
5. And the most important point in any culinary movement is a great desire and love for your work. By putting a piece of your soul into each jar along with bright pieces of summer, you will get an excellent result!
Good luck to you!
5. Video - “Assorted” salad of cucumbers and tomatoes for the winter