Salads for the winter of carrots and tomatoes will be a wonderful addition to any side dish on winter days, when cooking a dish of fresh vegetables is not always possible.
After all, a jar with your favorite salad and mashed potatoes is a complete dinner.
General principles of making salad for the winter of carrots and tomatoes
Salads for the winter of carrots and tomatoes contain basic and additional components. The main ones are carrots and tomatoes. Vegetables should be cut into medium pieces or slices.
Salads for the winter of carrots and tomatoes will be completely different if they contain zucchini, eggplant, cabbage or other vegetables. The crushed ingredients should be extinguished, and then placed in prepared containers.
When preparing a dish, preparation of cans is of paramount importance, because the shelf life of salads will depend on it. Banks need to be thoroughly cleaned with soda and sterilized.
Hot salad should be applied in glass containers immediately after sterilization. Vegetable dish should be placed in a jar with a tablespoon inside so that the container does not burst.
Winter salads from carrots and tomatoes will have an amazing taste if you add spices and greens to them. It should be noted that if a bay leaf was added to the vegetable mixture, then before putting the dish in the jars, the ingredient must be removed.
When containers with salads for the winter of carrots and tomatoes are already rolled up, they should be put upside down and carefully wrapped with a blanket. About 12 hours they should be in this position.
Ready-made salads for the winter of carrots and tomatoes can be removed to the place where they will be stored for the whole winter season, in order to enjoy their excellent taste and bright colors.
Salad for the winter of carrots, tomatoes and peppers
Ingredients
Sweet pepper of different colors - 700 gr.
Tomatoes - 0.85 gr.
Carrots and onions - 520 gr.
Vegetable oil - 110 ml
Salt - 8 gr.
Sugar - 55 gr.
Vinegar - 64 ml
Spices and herbs - to taste
Method of preparation
Wash all vegetables thoroughly.
Peel the onions and carrots. Trim rotten places.
Remove the tails of the tomatoes, and the pepper - seeds and stalk. Cut tomatoes into small slices, onions into half rings, and pepper and carrots into strips.
In a deep pan add the prepared ingredients. Put the container on medium heat.
Mix the contents of the pan thoroughly.
Pour out vegetable oil.
Pour out the sugar.
Sprinkle with salt.
Bring mixture to a boil, stirring well, so that it does not burn.
After boiling, make the fire quieter and simmer the vegetables for 30 minutes.
Add seasoning.
Cook the dish for about 10 minutes, pour in the vinegar.
Boil the fragrant mixture. Arrange in cans treated with boiling water and screw up with prepared lids.
Winter salad with carrots and green tomatoes
Ingredients
carrot - 260 g
unripe tomatoes - 680 g
onion - 120 g
sunflower oil - 185 ml
vinegar - 80 ml
spices - 9 g
Method of preparation
Peel the onions and carrots.
Wash tomatoes. Remove tails. Cut into slices.
Rinse carrots in cool water. Rid of the top layer. Cut into small pieces.
Bulbs cleaned of husk. Chop large rings.
Put chopped vegetables in a saucepan.
Mix components thoroughly. Salt the mixture.
Put the pan in the fridge for 12 hours to give the tomatoes juice.
Heat oil in a separate container. Add vegetables there. Mix.
Pour sugar.
Cook the salad for the winter of carrots and tomatoes for 28 minutes over medium heat.
7 minutes before the end of cooking the mixture pour the required amount of vinegar.
Put the hot mix of vegetables in boiled jars. Put the cap on the container. Roll up
Salad for the winter of carrots and tomatoes with zucchini and eggplants
Ingredients
530 gr. eggplant
480 gr. courgettes
460 gr. bell pepper
540 gr. carrots
750 gr. ripe tomatoes
8 cloves of garlic
60 ml of vinegar
150 gr. olive oil
120 gr. sugar sand
12 gr. rock salt
Method of preparation
Peel off carrots. Wash the vegetable. Cut into rectangular pieces.
Garlic teeth rid of scales. Grind plates.
Eggplants and zucchini clear from the top layer. Cut into large cubes.
Cut out stems and seed from peppers. Cut into strips.
Combine vinegar, sugar, oil. Salt Bring the liquid mixture to a boil. Boil a few minutes. Put all the components of the salad in a slow cooker.
Pour cooked marinade.
Cook this incredibly fragrant salad in “Quenching” mode. Cooking time - 50 minutes.
Salad immediately decomposed into pre-prepared containers. Roll up the banks.
Spicy salad for the winter of carrots and tomatoes
The number of ingredients is calculated on 4 liter jars of salad.
Ingredients
1.9 kg yellow tomatoes
0.46 kg carrots
0.55 kg bell peppers
125 ml sunflower oil
86 ml of vinegar
5 garlic cloves
11 gr. ground pepper
40 gr. Sahara
16 gr. salt
130 gr. greenery
Method of preparation
Wash the tomatoes well. Cut into pieces. Place in a separate container.
Rinse the pepper in cold water. Rid of the stalks and seeds.
Peel and wash carrots.
Garlic rid of the top layer.
Chop finely greens.
Twist cleaned components in a meat grinder.
Add spices, herbs and butter to ground vegetables.
Add sugar.
Salt Stir the mixture.
Banks need to lay out the layers in the following sequence: tomatoes, vegetable mixture. Alternate layers to the top of the jar.
After that, cover the filled glass containers with lids and put in a pan for sterilization. At the bottom put a towel folded several times to ensure uniform heating of the cans.
After boiling, keep the jars in a saucepan for no more than 15 minutes, so as not to overcook the vegetables.
Roll up the salad with spicy tomatoes.
Salad for the winter of carrots and tomatoes with fresh mushrooms
Ingredients
fresh mushrooms - 1450 gr.
tomatoes - 1100 gr.
sweet pepper - 980 gr.
carrots - 860 gr.
onion - 720 gr.
garlic - 68 gr.
celery - 145 gr.
vegetable oil - 330 ml
vinegar - 125 ml
sugar sand - 165 gr.
salt - 56 gr.
black pepper and fragrant
carnation
greenery
Method of preparation
Soak the mushrooms in cold, salted water. Clear. Cut into pieces. Put on a dish.
Peel the bulbs. Shred half rings.
Pepper wash. Slash stripes.
Rinse the tomatoes with water. To dry. Cut into large cubes.
Grind peeled garlic.
Remove peel from carrot. Grate the root vegetable on a coarse grater.
Pour all the ingredients into the pan.
Put on a small fire. After boiling, cook for 17 minutes. Throw in a colander. Wash under cool water.
Put the mixture in the pan. Put on a small fire to evaporate excess moisture.
Heat oil in a cauldron.
Put vegetable mass there.
After isolating the liquid from the vegetables, put the mushrooms, carrots, as well as garlic and seasonings.
Simmer the salad on low heat for 35 minutes.
6 minutes before the end of the process of extinguishing the delicacy add vinegar.
Put the salad in the jars after stewing. Roll up
Turn over the containers. Cover with a towel. Cool it down. Put in a cool place.
Delicious salad for the winter of carrots and tomatoes (caviar)
Ingredients
carrot - 2.1 kg
ripe tomatoes - 0.78 kg
olive oil - 85 ml
garlic cloves - 20 g
sugar - 70 g
apple vinegar - 45 g
salt - 18 g
ground pepper - 8 g
Clove - 5 g
ground coriander - 4 g
Method of preparation
Rinse carrots under running water. Cut off the skin. Grind with a grater.
Skip the tomatoes through a meat grinder.
Chives without the husk skip through the garlic.
Pour olive oil into the pan.
Posting carrots. Fry.
Pour the rest of the prepared ingredients.
Cover, continue to simmer for 22 minutes.
Add vinegar.
After 1 minute, turn off the heat.
Spread boiling mass into tightly prepared glass containers and seal tightly.
Salad from vegetables to apply in a week.
Salad for the winter of carrots and tomatoes with apple cider vinegar
Ingredients
tomatoes - 465 g
sweet peppers - 510 g
carrots - 545 g
Physalis fruit - 725 g
garlic - 8 cloves
bulbs - 200 g
apple juice - 250 ml
vegetable oil - 44 ml
sugar - 35 g
salt
Method of preparation
Tomatoes, sweet peppers, carrots washed in running water. Chop sticks.
Onion peel. Shred rings.
Remove the husks from garlic. Grind with a knife.
Fry onion and garlic in a pan with butter until golden brown.
Add tomatoes, carrots and peppers. Fry for 5 minutes.
Transfer the contents of the pan to the pan.
Top up with fresh apple juice.
Add Physalis fruit.
Pour sugar.
Sprinkle with salt. Mix.
After the juice stands out, boil the salad for 45 minutes.
Spread the hot mass on the banks and roll up.
Light salad for the winter of carrots and tomatoes with fresh herbs and cucumbers
Ingredients
small tomatoes - 1550 gr.
cucumbers - 1460 gr.
onion - 1350 gr.
Bulgarian peppers - 950 gr.
carrots - 870 gr.
olive oil - 0.235 l
sugar - 325 gr.
salt - 66 gr.
parsley - 270 gr.
apple cider vinegar - 105 ml
Method of preparation
Wash vegetables thoroughly.
Clear off the top layer.
Shred onion half rings.
Carrots chop straws.
Tomatoes and bell peppers cut into pieces of medium size.
All ingredients combine in a skillet.
Capacity with oil to put on fire.
Bring the salad to a boil. Boil 40 minutes.
The ready mass is decomposed hot into sterile jars. Put on the covers. Roll up
Tips and tricks of making salads for the winter of carrots
- Salads for the winter of carrots and tomatoes will sparkle with new flavoring colors, if you add greens to them. It all depends on taste preferences. Dill and basil are ideal.
- For a vegetable dish, it's better to choose tomatoes of the same size.
- Salads for the winter of carrots and tomatoes can be a snack. Also, the dish is used in the preparation of soups and marinades.
- It is necessary to store salads for the winter of carrots and tomatoes in a dark place. It is desirable that there was cool.
- Salads for the winter of carrots and tomatoes will have a spicy taste if you add black and allspice peas, bay leaf, cloves.
- If carrots are cut into strips, the vegetable will look beautiful in a dish, since after stewing it will remain intact.
- Salads for the winter of carrots and tomatoes are stewed for no more than 50 minutes so that the vegetables are not digested.
