Tomato and onion salad for the winter - step-by-step recipe with photos and videos. How to prepare “Gourmand” salad for the winter from tomatoes, peppers and onions Salad for the winter Bulgarian gourmand

Vegetables

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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.

How to prepare a delicious salad of red tomatoes and onions for the winter

Red tomato and onion salad for the winter is a quick and easy preparation that will allow you to enjoy the taste of summer in winter. Tomatoes are the basis for numerous recipes, ranging from sandwiches to winter preparations. This vegetable is used both in dishes with a large number of ingredients, and in an ensemble with two or three additives. In this salad, the tomatoes taste almost like fresh even in winter. There is nothing simpler: take red tomatoes, onions, a couple of cloves of garlic, a little vegetable oil and fill everything with marinade. The result is a fragrant and appetizing preparation, a healthy addition to vegetable and meat dishes. In this salad, fresh onions are marinated and become crispy. It is enough to marinate the vegetables for 2-3 days, and you can already eat them without even storing them for the winter. So a tomato salad with pickled onions can be an excellent appetizer on an everyday or holiday table. And how unusual the salad will look on the New Year’s table! The beauty of the recipe is that it takes a minimum of ingredients, but it turns out very tasty and healthy! By the way, if the tomatoes have not yet ripened, they can be prepared by analogy with red ones. Here at this link you will find an equally aromatic, even more piquant (due to the large amount of red hot pepper in the composition) green tomato salad for the winter.
Hot chili pepper goes well with red tomatoes. Add a couple of rings and you'll have a savory snack that's great to crunch on on cold winter evenings. As for the marinade, it is also extremely simple. The only spices used are coriander and bay leaf; you can also add black peppercorns, allspice and other spices to taste. But the fewer spices, the better the taste of vegetables. It takes me about 1 liter for the amount of vegetables indicated in the recipe. water for the marinade, and in total you get 5 cans of 0.5 liters each. (this time there were 3 cans of 0.8 l each). To make the healthiest and most delicious snack at home, you don’t need to add secret ingredients to it. Just choose juicy, ripe tomatoes grown in the open ground, not in a greenhouse. It is better to buy tomatoes at the market rather than in the supermarket. Late varieties of tomatoes, such as “cream”, “alyonka”, etc., are good for harvesting. They must be dense and meaty in order to look like whole and beautiful pieces in the salad. Also, make sure that the fruit is intact so that there is no damage to it. A red tomato and onion salad recipe is perhaps the best way to preserve all the benefits of fresh tomatoes and onions. By the way, about the benefits: the salad can easily be called vitamin-packed. Coreander and bay leaves improve digestion, red tomatoes fight stress and improve mood. Garlic is a real antiseptic, better than pharmaceutical products. I have prepared a convenient step-by-step recipe with photos so that you can compare your results with mine. Let's start preparing the salad!

To prepare a salad for the winter you will need:

• 1 kg of meaty tomatoes;
• 0.5 kg of onion;
• 4 cloves of garlic;

for the marinade:

• 1 l. water;
• 2 tbsp. Sahara;
• 2 tbsp. salt;
• 1-2 bay leaves;
• 2 tsp coreander;
• 3 tbsp. vegetable oil;
• 2 tbsp. vinegar.

Recipe for salad of red tomatoes and onions for the winter

1. Wash red tomatoes thoroughly. Cut the tomatoes into large cubes. The larger, the tastier. The main thing is that small pieces do not fall apart in the marinade, and large pieces are placed in an even layer in the jar. I cut the cream in half, and then each half into 4 more pieces.

2. Cut the onion into half rings.

3. Place the onions in sterilized jars. If you don't know how to properly sterilize containers, look at this link. I take small cans, in this case 0.8 liters.

4. The next layer is tomatoes.

5. Continue layering until the jars are full.

6. Add garlic to the top. You can chop it finely, but I recommend squeezing the cloves through a press. In this form, the garlic will soak up the salad faster. Pour vegetable oil into the jars and press lightly to leave some space.

7. Now let’s boil the marinade. It should taste a little saltier than you would like. The tomatoes will absorb the excess salt. And since the tomatoes are thick-skinned, they will soak for a long time (due to which they will retain their fresh taste until the winter).

8. Turn off the stove. At the end of preparing the marinade, add vinegar and stir.

9. Pour the marinade into jars along with spices.

10. Cover with lids, but do not tighten. We put it in a saucepan for sterilization: put a piece of cloth on the bottom, place jars there and pour warm water. Bring to a boil and sterilize 0.5 liter jars 10-15 minutes after boiling water in a saucepan (1 liter jars - 30-40 minutes). It is not worth sterilizing the tomatoes any longer so that they do not cook; the salad should remain fresh for the winter.

11. Roll up the jars with sterilized lids, turn them over and wrap them for a day or two, until they cool completely.

12. We store seams in a dark closet.

A delicious tomato and onion salad is ready for the winter, but you can eat it after a couple of days, when the vegetables are a little saturated with the marinade. Bon appetit!

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 slices salad for the winter with onions and vegetable oil - step-by-step recipe with photos

My jars are of different sizes, but I will make 3 liters of marinade. This is approximately enough for 6 liter jars. Or, accordingly, 12 half-liter ones. Here's a simple calculation. Focus on this.

What you will need:

How to cook:

1. Immediately set the marinade to boil. In a saucepan with three liters of water, add salt, sugar and cloves. Once it boils, let it cook for about five minutes. Then I pour in acetic acid and turn it off.
2. I prepared the onions and garlic: peeled, washed and laid out to dry on a towel. I also washed and dried the tomatoes. I cut them into 3 or 4 pieces. If the tomatoes are small, cut them into two halves. I will cut the onion into thin rings and the garlic cloves into halves. What do I do with the banks? I wash and sterilize them. I throw the lids into the kettle to boil. Now everything is ready.
3. In the bottom of each jar I placed a bay leaf and two halves of a clove of garlic. Two allspice peas and 3-4 black peppercorns. Dill and parsley, one sprig each. I pour 2 tablespoons of sunflower oil into all jars.
4. Next, lay onion rings in layers, then tomato slices, again onions and again a layer of tomatoes. I arrange the layers with sprigs of parsley and dill. The top layer is necessarily onions.
   
5. I pour the prepared marinade into jars. How many times have I had marinade splash out of jars during sterilization? Now I pour marinade in jars not to the very top, but a little less. Then, before spinning, I top it up. I just cover it with lids. I place the jars in a large saucepan with a towel or napkin placed on the bottom. Place a napkin on the bottom so that the bottoms of the jars do not come into contact with the heating bottom of the pan. Now I pour in about a liter of warm (under no circumstances cold!) water and close the lid. Sterilize over low heat for about 20 minutes. I have four jars in my pan.
   

6. All that remains is to take out the sterilized jars and immediately roll up the lids. Turn the jars over and wrap them in a blanket or fur coat. And leave to cool for a couple of days. Then put it in the basement for storage. Although sterilized such tomatoes are stored well even in a warm place.