Description
Tomato and pepper salad for the winter is one of the most popular types of winter preparations. The thing is that in the process of preparing such a treat there is absolutely nothing complicated, even an inexperienced young hostess can handle it. All you need to make a salad of tomatoes and peppers is the vegetables themselves, as well as sugar and salt.
As you can see, there are no extraneous additives in such a salad. There is no vinegar in it either, thanks to which the taste of tomatoes and bell peppers is preserved even after several months and the appetizer turns out to be just licking your fingers.
Such a delicious and original salad will be obtained by those who choose the right ingredients. So, it is necessary to choose tomatoes that have a fairly elastic structure, thin skin and not too large in size. Bulgarian pepper should also be quite fleshy and sweet.
Often, along with peppers and tomatoes, other salads are also closed according to this recipe. Assorted salad of cucumbers, onions, peppers, cabbage, carrots, tomatoes and eggplants is very popular. Sometimes the ingredients include rice and beans. Such a delicious platter is liked by everyone who tries it. You can also experiment with the ingredients to create other delicious salads of your own.
It is very easy to prepare several servings of such a tasty and healthy salad for the winter without sterilization. Do not forget to stock up on the necessary ingredients, and also take note of our step by step recipe with photo tips.
Ingredients
Tomato and pepper salad for the winter - recipe
Prepare all the necessary ingredients that will be used in preparing vegetable salad for the winter. Take the tomatoes, wash them in running water and cut into two parts. If the tomatoes are too large, they should be cut into four or six pieces.
Also, do not forget to rinse the bell pepper. Cut it into two parts, after cutting out the stem, and clean the seeds. After that, it will need to be cut into fairly large straws.
Take a large bowl, pour tomatoes and chopped bell pepper into it, then add the required amount of sugar and salt. Taste the dish, as the salad may seem undersalted to you or vice versa.
Transfer ingredients to a deep saucepan and place over medium heat. Stirring regularly, vegetable salad from tomatoes and peppers must be cooked for twenty minutes from the moment it boils.
Sterilize the jars and put the finished salad in them. It should not be cooled, roll up the jars with lids, turn upside down and cover with a blanket, leaving to infuse for twelve hours. After the specified time, your bell pepper and tomato salad for the winter will be ready to eat. Enjoy your meal!
red sweet lettuce the best choice for this recipe, however, for lack of a better one, you can use regular onion. So, we clean the onions from the husk, cut into half rings or thin slices.
Carefully wash the jars for preparing the salad, rinse with boiling water, put the chopped onion on the bottom. Wash red and yellow tomatoes thoroughly, cut out the core, cut into pieces. It is better to cook from small tomatoes - the slices are small, which means that there will be less voids in the jars.
Lay the chopped tomatoes on top of the onion. We clean sweet red pepper from seeds, wash the pods with running water. We cut the pulp of peppers into large squares.
Add chopped peppers to tomatoes and onions. Pour boiling water into jars of vegetables, then drain the water into a saucepan, pour 30 ml (2 tablespoons), pour salt and granulated sugar, put a couple of bay leaves, a few peas of black and allspice, a few cloves. We boil the marinade filling for several minutes, remove the pan from the stove, pour in the wine vinegar.
Pour the boiling marinade into jars with salad, close the lids. We put a towel in a deep saucepan, put jars, pour water heated to 60 degrees Celsius. We put a large pot with blanks on the stove, heat to 85 degrees, pasteurize for 12 minutes. If the water boils, pour in a little cold to reduce the degree. Seal tightly and store in a cool place.
Now I am actively engaged in harvesting, as he sings a lot of his vegetables and they need to be processed. I offer you a very delicious salad for the winter from tomatoes with onions. For this salad, you should take dense tomatoes so that over time they do not turn into porridge. In winter, this salad will be a good addition to any side dish.
Cut the tomatoes into circles.
Cut the onion into half rings, chop the parsley.
Sterilize jars in any way convenient for you. I sterilize over steam for 10 minutes. Spread the tomatoes in layers, alternating with onions and herbs. Fill the jars to the top and add the chopped garlic cloves.
Dissolve sugar and salt in water, bring to a boil and pour in vinegar. Pour jars of salad with this marinade, pour one tablespoon of sunflower oil into each jar on top.
Put the jars in a large saucepan, be sure to put a small towel on the bottom. Pour hot water so that it reaches the "shoulders". The lids should also be boiled, cover the jars with them. Sterilize 10 minutes from the moment the water boils.
Remove the sterilized salad jars from the water and tighten the screw caps tightly. You can also use jars with regular lids and close with a seaming key. Turn the jars over under the "fur coat" until completely cooled.
Delicious preparations for you!
- 3 kg of fresh red tomatoes;
- 1 kg of sweet bell pepper;
- 4 medium heads of garlic;
- 200-250 grams of granulated sugar;
- 350 milliliters of vegetable oil;
- 70-80 grams of table salt;
- hot pepper - to taste.
Recipe:
1. Wash all vegetables included in the recipe in in large numbers running water.2. The heads of garlic must be divided into cloves and peeled.
3. Pass all vegetable ingredients and peeled garlic through a meat grinder. You should end up with a vegetable mass.
4. Add granulated sugar, salt and vegetable oil to this mixture of rolled vegetables.
5. Put the mass in a saucepan (it is best to take enamelware), mix well and set to cook over low heat.
6. At this time, wash the eggplants and cut them into pieces of equal size.
7. Heat a frying pan on the stove, add a little vegetable oil to the bottom and fry the eggplants. They should turn out to be a nice golden hue.
8. Send the fried eggplants to the mass boiling on the fire and hold the pan on the fire for another 30 minutes. Stir the vegetables occasionally to prevent them from sticking to the bottom of the dish.
9. Now you need to prepare the salad jars, that is, wash them and sterilize them. Choose the method of sterilization that is more familiar to you. For example, steaming (20 minutes), boiling or heating in an oven heated to 120 degrees Celsius. Don't forget to boil the metal lids.
10. Distribute the hot salad into prepared jars and close. Turn closed containers over and carefully place on the lids. Cover the blanks with a blanket or blanket and let them cool before storing in the cellar or pantry.