Such a billet has a distinct aroma and a savory juicy taste.
Preparing a snack is quite simple, the main thing - to observe the basic principles of cooking. Properly selected proportions of spices allow you to make a balanced saturated marinade.
Tomato salad with onions for the winter - the general principles of cooking
The recipe includes tomatoes, onions, as well as garlic, salt, sugar and black pepper. Vegetables must be thoroughly washed and dried, after which you can begin cutting. Onions, depending on the size of shred rings or half rings. Tomatoes can be left whole, peel them, cut into slices, circles, cubes - as you like.
The marinade is prepared separately: sugar and salt are added to the water, then brought to a boil. Vegetables are laid out on sterilized jars (layers or mixed), then poured boiling marinade. Banks are placed in a large container with water and sterilized for another 15-20 minutes after boiling water. After that, the salad rolls.
You can add any other vegetables (cucumbers, zucchini, cabbage, peppers, etc.) and spices to the appetizer. Chopped vegetables can be stewed in a large saucepan over low heat for an hour, then spread on sterile jars and roll up. Before spinning, add a little vinegar to the jars.
Tomato salad with onions for the winter (simple)
Ingredients
• tomatoes;
• bow;
• garlic;
• greenery;
• litere of water;
• 15 ml of vinegar;
• two spoons of sugar;
• Spoon of salt;
• Lavrushka;
• black pepper (in peas);
• sweet peas;
• Spoon of sunflower oil.
Method of preparation
Vegetables need to take as much as fit in the jar. A liter of water is enough for two liters cans. First you need to prepare the vegetables: wash the tomatoes and greens, dry. Peel the onion, chop into half rings. Tomatoes are best cut into circles. Ingredients put in clean jars, alternating layers of tomatoes, onions and chopped greens. Chop garlic cloves, lay on top of vegetables. Preparation of marinade: dilute vinegar, sugar and salt in water, add peppercorns. Marinade boil and immediately pour them vegetables. In each jar add a spoonful of sunflower oil. Cover the jars with lids and place in a large container (for example, an aluminum basin). The bottom of the container must first be lined with fabric. Pour into a basin of water, put on fire to be sterilized. The processing time of a liter jar is about ten minutes after boiling water. Banks close tight lids, place upside down on a towel. After the preservation is completely cool, remove stored in a dark place.
Spicy tomato salad with onions for the winter (with cloves and cinnamon)
Ingredients
• tomatoes;
• bow;
• litere of water;
• two tablespoons of salt;
• four spoons of sugar;
• black pepper (in peas);
• Lavrushka;
• cinnamon;
• cloves.
Method of preparation
To wash tomatoes, wipe, cut into slices. Onion chop rings. For the marinade, boil the water with salt, sugar, pepper, laurel, cinnamon and cloves. Put in a quart jar of tomatoes and onions, alternating layers. Pour the vegetables with boiling marinade. Place the jar in a container with water, sterilize for 15 minutes. Before spinning, add an incomplete teaspoon of vinegar to the jar. Send conservation for storage.
Tomato, pepper and onion salad for the winter
Ingredients
• two kilograms of tomatoes;
• a pound of Bulgarian pepper;
• two bulbs;
• several cloves of garlic;
• ground black pepper;
• Lavrushka;
• a teaspoon of salt;
• tablespoon of sugar;
• half a teaspoon of vinegar.
Method of preparation
Peel the onions and cut them into small pieces. Washed tomatoes cut into slices. Remove seeds from the pepper, then cut the peppers into cubes. Prepare 700 g cans. To boil water. Arrange the chopped vegetables on the banks (you can mix them, or lay out in layers). Add salt, sugar, lavrushka, and ground pepper to jars. Pour boiling water. Loosely screw caps. Place the jars in a container with water, sterilize for about 20 minutes. Remove the jars, open the lids, pour half a teaspoon of vinegar into each jar. Banks twist and leave to cool. Store in a cool place.
Tomato salad with onions for the winter (with carrots)
Ingredients
• about a kilogram of Bulgarian peppers (red);
• two kilos of tomatoes;
• two kilos of carrots;
• two kilo onions;
• a glass of sunflower oil;
• a glass of sugar;
• half a cup of vinegar;
• three tablespoons of salt;
• ground black pepper.
Method of preparation
Pepper is washed, cleaned of seeds, cut into cubes. Sprinkle pepper in a bowl. My tomatoes, cut the stem, cut into slices. Put them in a bowl of pepper. My carrots, clean, rub on a coarse grater, send to the same. Bulbs clean, cut into cubes, pour into the basin. Pour oil into a container with vegetables, add salt, sugar and black pepper. Ingredients mix, set on fire. After boiling simmer on low heat for forty minutes (time can vary, the main thing is to make the vegetables extinguish well). We pour in vinegar to vegetables, mix. Spread the mass on sterile jars, roll up sterile covers. We turn the preservation, cover with a blanket. The next day, we remove the cold.
Salad for the winter of tomatoes and onions (with cucumbers)
Ingredients
• tomatoes;
• bow;
• two garlic cloves;
• sweet pepper;
• cucumbers;
• two spoons of sunflower oil;
• half a liter of water;
• a teaspoon of sugar
• 20 ml of vinegar;
• two teaspoons of salt;
• fresh dill;
• allspice (in peas).
Method of preparation
Banks and covers handle. Put peppercorns in clean tins. Add butter. Peel the onions and cut into rings, lay them on the banks. Pepper wash, cut the seeds, cut into strips. Put pepper in jars. Wash cucumbers, trim tails, cut into cubes or semicircles (depending on size), put in jars. Next layer lay tomatoes, cut into medium-sized slices. This is followed by chopped dill and chopped garlic. Sprinkle vegetables with salt, sugar and pour vinegar.
Boil water, pour it almost to the brim of the banks. Sterilize for ten minutes, roll up the lids. To preserve the preservation, leave to cool.
Fragrant salad for the winter of tomatoes and onions (with rosemary)
Ingredients
• kilogram of tomatoes;
• a pound of onion;
• vinegar (0.5 liters jar two spoons);
• two spoons of sunflower oil (per can);
• rosemary;
• litere of water;
• four spoons of sugar;
• Three teaspoons of salt.
Method of preparation
Onions clean, chop rings. Washed tomatoes cut into circles. Lay the vegetables in layers on the banks. Between some layers add rosemary. At the end pour in vinegar with oil. Add sugar and salt to water, bring to a boil. We pour hot marinade into jars. Sterilize for about 15 minutes, then roll up. After cooling, remove the storage.
Tomato salad with onions for the winter (with eggplants)
Ingredients
• tomatoes;
• two small eggplants;
• three Bulgarian peppers;
• onions (2 large heads);
• spoon of vinegar;
• spoon of sugar;
• half a spoonful of salt;
• a quarter cup of vegetable oil.
Method of preparation
This amount of vegetables is enough for a liter jar. Prepare the vegetables: wash, wipe, remove the stems, seeds, onions clean. Eggplant cut into slices, tomatoes - sliced, onions - half rings, pepper - stripes. In a deep pan, pour the oil with vinegar. Put vegetables there, salt, add sugar. Tomim over low heat under the lid until done. The finished vegetable mixture is laid out in sterile jars, cover with lids. Sterilize the jars in a basin of water for about 20 minutes. Twist, turn and leave to cool.
Tomato salad with onions for the winter “Autumn”
Ingredients
• carrot;
• 2.5 cups of tomato juice;
• kilogram of tomatoes;
• a pound of onion;
• kilogram of Bulgarian peppers;
• half a cup of vegetable oil;
• salt - spoon;
• vinegar - five spoons;
• sugar - three spoons;
• two spoons of paprika.
Method of preparation
Wash carrots, scrape with a knife, grate. Cut tomatoes into small slices. Peppers to remove seeds, chop straws. Onion cut into half rings. Put carrots and tomatoes in a deep pan. Pour in tomato juice, stew after boiling for half an hour. Add pepper, onion, butter, salt, sugar and paprika to the pan. Put out twenty minutes. Pour vinegar before removing from heat. Decompose the vegetable mass in prepared banks. Sterilize in a saucepan with water for twenty minutes (for a half-liter jar). Banks twist.
Salad with tomatoes, onions and cabbage for the winter
Ingredients
• cabbage;
• Bulgarian peppers;
• cucumbers;
• carrot;
• bow;
• tomatoes;
• 1/4 liter of vinegar;
• five tablespoons of sugar;
• a glass of vegetable oil;
• 5 teaspoons of salt.
Method of preparation
All vegetables take a kilogram. Remove from the cabbage top leaves, rinse head. Cabbage nashinkovat thin straws. Wash cucumbers, cut them together with the skin in semicircles. Washed and peeled carrots grate on a coarse grater. Cut tomatoes into small slices. Peppers from seeds, cut into strips. Shred onion half rings. Fold the vegetables in an enamel bowl, pour oil with vinegar, add seasonings. The ingredients are mixed, leave for one tea under the cling film.
Banks with lids sterilized. Remove the film from the pelvis, put the vegetables on the fire. After boiling, reduce the heat, cover the container with a lid, then for 15 minutes on low heat. Spread the mixture over the jars, add to each marinade. Banks twist, turn. After cooling the salad can be removed in the cold.
Salad of yellow tomatoes and onions for the winter
Ingredients
• three kilograms of yellow tomatoes;
• half a kilo of pepper;
• a pound of carrots;
• a pound of onion;
• two tablespoons of salt;
• half a cup of sugar.
Method of preparation
Cut tomatoes into slices, after removing the peduncle. Peel carrots, wash and grate them. Pepper free from seeds, chop straws. Onions cut into thin half rings. Stir vegetables in the pelvis, add salt and sugar, put on the fire. Stew the vegetable mixture over very low heat for about two hours. Arrange the salad on sterilized jars, roll up the lids, straighten after cooling for storage.
Salad with tomatoes, onions and cauliflower for the winter
Ingredients
• half a kilo of cauliflower;
• three bell peppers;
• 800 g tomatoes;
• three large onions;
• two carrots;
• small zucchini;
• four spoons of sunflower oil; • three spoons of sugar;
• Spoon of salt;
• 1/4 cup of vinegar;
• garlic;
• peppercorns.
Method of preparation
Tins and lids sterilized. Washed vegetables cut into: pepper - strips, carrots - straws, zucchini - diced, tomatoes - slices, onions - half rings. Heat oil in a saucepan, add sugar and salt. Put there chopped vegetables, mix. Stew covered for ten minutes. Disassemble cauliflower into florets, boil for two minutes in boiling water, then catch with a skimmer and rinse in cold water. Put cabbage to vegetables, add vinegar, stew for another 8 minutes. Spread the vegetables in the jars, pour the marinade released in the process of stewing. Banks roll up, wrap in a blanket to cool.
Salad of green tomatoes and onions for the winter
Ingredients
• three kilograms of green tomatoes;
• kilo of carrots;
• one and a half kilograms of peppers;
• one and a half kilograms of onions;
• salt - 100 g;
• sugar - 200 g;
• bay leaves;
• 1.5 cups of vegetable oil;
• peppercorns;
• vinegar - half a liter jar 1/2 teaspoon.
Cooking
Cut the stalks of tomatoes, cut the fruits into thin slices. Onion chop rings. Remove seeds from the peppers, chop the pepper into strips. Grate grated carrots. Put the vegetables in a bowl, mix. In a separate saucepan, boil the butter with salt, sugar and seasonings. Warm up for 10 minutes, stirring constantly. Pour marinade vegetables, leave to infuse for 6 hours. Fill the vegetable mass sterile jars. Selected juice topped up in banks. In each jar pour vinegar. Cover the jars with lids, put sterilized for 20 minutes. Banks roll up, cover with a blanket, leave until the next day.
Tomato salad with onions for the winter “Spicy”
Ingredients
• tomatoes;
• eggplants;
• carrot;
• Bulgarian pepper;
• garlic;
• bow;
• black pepper peas;
• a glass of sunflower oil;
• half a cup of vinegar;
• buds carnations; • teaspoon cumin;
• Lavrushka;
• two spoons of sugar;
• salt.
Cooking
Vegetables to take in equal proportions, wash, peel. Cut eggplants into semicircles, peppers into large slices, tomatoes into slices, onions into half rings, carrots into thin circles. Large cloves of garlic cut in half. Pour the butter into a large saucepan, put onion with garlic, sprinkle with a mixture of salt and sugar. Next put the pepper, sprinkle with pepper, cumin, add Lavrushka with cloves, as well as sugar and salt. Next, put the carrots, eggplant, sprinkle them with sugar and salt. At the end put the tomatoes, pour all a glass of water. Put the vegetables on the fire, after boiling the fire to make minimal. Simmer for about one hour. 5 minutes before the end of the quenching add vinegar.
Spread the salad on sterile jars, top up the juice. Close the jars with lids, wrap a blanket, leave to cool.
Delicious salad of green tomatoes, zucchini and onions for the winter
Ingredients
• large zucchini;
• three kilos of green tomatoes;
• kilogram of onions;
• kilo of carrots;
• spoon of sugar;
• three tablespoons of salt;
• 350 g of tomato paste;
• sunflower oil.
Cooking
Zucchini clear of seeds and peel, cut into cubes. Cut tomatoes into slices. Finely chop the onion, grate the carrot. Pass onion and carrot in oil. Put the frying in the pan, then send there tomatoes and zucchini. Salt vegetables, add sugar and tomato paste to them. Put on the fire.
After boiling simmer on low heat for one hour. Spread the salad on sterile cans, roll up the lids. To preserve not deteriorated, banks and covers must be dry.
Tomato salad with onions for the winter - tips and useful tips
• it is better to take tomatoes ripe, but dense and elastic, as they will be easier to cut;
• You can cook a salad of several varieties at once: yellow, pink and green tomatoes;
• small tomatoes can be put in the jar as a whole, large ones should be cut into slices; • If pepper is used, several colors (yellow, red, etc.) can also be combined;
• The most important rule: the vegetables must be fresh, must not be used for the preservation of rotten or moldy fruit. Small surface damage can be cut with a knife;
• To understand which seasonings are suitable for a particular vegetable mixture, you can take a little stewed mass and season it with the right spices, try it.
