Tomato and cucumber salad recipes for the winter: adaptation of a summer dish to the cold season

Canned salads are not only tasty, but also practical. Ideal vegetables are not necessary for such preparations. The main thing is that they are fresh and tasty. And the size, shape, variety and degree of maturity are not of fundamental importance. Salad is a great field for experimentation. Combine the main ingredients with other vegetables, add spices to get new original flavors.

Benefits of Essential Ingredients

If you are anxious about the quality of food and monitor your health, this is an occasion to prepare a canned salad of tomatoes and cucumbers. These are healthy vegetables that give you a good mood and well-being. Their effect on different body systems is described in the table.

Table - Useful properties of cucumbers and tomatoes

Tomato and cucumber salad for the winter: 6 snack options

Tomato and cucumber perfectly complement each other. But additional ingredients will beautify their “union." Depending on your taste preferences, choose your favorite canned recipe.

With dill

Features Tomato and cucumber salad for the winter without sterilization is simple and is eaten instantly. From the specified number of ingredients, nine half-liter cans of canned food are obtained. About two to three hours before cooking, pour cucumbers with cold water. Thanks to this treatment, vegetables will not soften during canning, but will remain crispy.

You will need:

• 2 kg of cucumbers;
• as many tomatoes;
• 1 kg of onion;
• a bunch of dill;
• 120 ml of sunflower oil;
• 75 g of salt;
• as much sugar;
• six tablespoons of vinegar.

Cooking

1. Cut the cucumbers into 0.5 cm thick rings. If the fruits are large, chop them in half rings.
2. Cut the onion into half rings. Let them not be too thin, otherwise the product will not crunch.
3. Cut each tomato into four parts. Large specimens can be divided into a larger number of lobules.
4. Chop or tear the greens with your hands.
5. Mix all ingredients except vinegar and start heating.
6. When the mass boils, add vinegar and boil for three minutes.
7. Roll up in sterile jars.

With pepper

Features A salad of tomatoes, cucumbers and peppers for the winter turns out to be spicy and very tender. The billet can be eaten directly from the can or used as the basis for vegetable stew. The amount of ingredients indicated in the recipe is calculated on a 0.5 liter jar.

You will need:

• two cucumbers;
• two tomatoes;
• two bell peppers;
• two cloves of garlic;
• two umbrellas of dried dill;
• four peas of black pepper;
• a pinch of coriander;
• 10 g of salt;
• 5 g of sugar;
• third of a glass of vinegar.

Cooking

1. Cut vegetables into rings.
2. Place the spices in the container.
3. Fill the container with vegetables. You can stack them in neat layers, or you can - in a chaotic manner.
4. Sprinkle salt and sugar on top.
5. Pour the workpiece with boiling water.
6. Sterilize and roll up.

With onions and carrots

Features Home preservation can be not only tasty, but also beautiful. If aesthetics are important to you, pay attention to a salad of tomatoes, cucumbers, carrots and onions in layers for the winter. The workpiece turns fragrant, crisp, and most importantly - colorful. The amount of ingredients is given based on three cans of 0.7 liters.

You will need:

• ten cucumbers;
• as many tomatoes;
• as many bulbs;
• as many carrots;
• three cloves of garlic (one in each bowl);
• three inflorescences of cloves (one in each container);
• litere of water;
• 25 g of salt;
• 100 g of sugar;
• a tablespoon of vinegar essence.

Cooking

1. Washed vegetables cut into rings.
2. Put spices in jars.
3. Fill containers with vegetables. Lay them in layers in the following order: flour, carrots, cucumbers, tomatoes.
4. Dissolve loose ingredients in water and boil. Heat for another three to five minutes.
5. Pour the marinade over the workpiece, add vinegar essence.
6. Sterilize and roll up.

With grapes

Features Tomato and cucumber salad “You'll lick your fingers” for the winter has many cooking options. You can make a harvest with grapes. Dessert berry fits harmoniously into the preservation of vegetables. This is not quite a salad in its usual sense, because the products are put in a jar as a whole. But for this recipe, small fruits are used. Before serving, they can be mixed well on a serving platter.

You will need:

• 1.5 kg of cherry tomatoes;
• as many small cucumbers;
• 500 g of white grapes;
• two onions;
• five cloves of garlic;
• two currant leaves;
• two umbrellas of dried dill;
• two bay leaves;
• two inflorescences of carnation;
• six peas of black pepper;
• a glass of vinegar;
• half a glass of sugar;
• 50 g of salt.

Cooking

1. Put spices on the bottom of sterile cans.
2. Chop the onions and spread them over the jars.
3. Place cucumbers, a layer of grapes and a layer of tomatoes in a container.
4. Pour boiling water over the workpiece. When the water has completely cooled, drain it into a pan and boil.
5. Add bulk ingredients and vinegar. Cook until the granules are completely dissolved.
6. Pour the marinade into jars and roll up.

With cabbage

Features You can make a salad of tomatoes and cucumbers for the winter with the addition of cabbage. Such a vegetable platter turns out to be tasty and nutritious. In addition, it is very useful.

You will need:

• 1 kg of green tomatoes;
• as many cucumbers;
• as much bell pepper;
• 1.5 kg of onions;
• the same amount of white cabbage;
• litere of water;
• two glasses of vinegar;
• 50 g of sugar;
• 20 g of salt;
• five peas of black pepper.

Cooking

1. Chop tomatoes and pepper into small cubes.
2. Chop onion and cabbage finely.
3. Cut the cucumbers into thin circles.
4. Mix vegetables, add salt and leave for 20 minutes.
5. Dissolve sugar and vinegar in water. Add peppercorns.
6. Boil the brine and send vegetables slightly squeezed from the juice to it.
7. Boil for five minutes and transfer the vegetables to the jar using a slotted spoon.
8. Boil the brine for another five minutes and pour into jars.
9. Roll up the containers.

In own juice

Features Tomato and cucumber salad in its own juice for the winter is a tasty and versatile preparation. You will get not only a fragrant side dish, but also a rich sauce that can be added to soups and marinades. Due to the fact that the dish is cooked without cooking, it retains a maximum of nutrients.

You will need:

• 1 kg of cucumbers;
• as many tomatoes;
• 0.5 kg of bell pepper;
• bulb;
• six cloves of garlic;
• half a glass of vegetable oil;
• three tablespoons of vinegar;
• 40 g of salt.

Cooking

1. Cut onion and pepper into half rings, and the remaining vegetables into slices.
2. Stir and salt the vegetables. Wait half an hour until they let the juice go.
3. Season the salad with vinegar and oil.
4. Put spices in a glass container. Fill the remaining space with the workpiece.
5. Top up with a can of vegetable juice.
6. Sterilize and roll up.

How to sterilize

Some recipes involve the sterilization of workpieces. This is necessary in order to destroy the pathogenic microflora in the bank and to ensure long-term storage of canned food. Step by step, this process can be described in five stages.

1. Preparation of the "sterilizer". Use a large pot or basin that can hold several cans at once. It is important that the walls of the metal product are higher than the walls of the glass containers. At the bottom, lay a towel or lay a wooden board so that the cans do not come in contact with hot metal.
2. Installation of containers. Place cans filled with blanks in an impromptu sterilizer and cover with lids. Do not clog, do not tighten the container, but simply lay the lids on the necks.
3. Filling with water. Pour water into the pan. It should be so much that the banks were "drowned" on the shoulders.
4. Directly sterilization. From the moment of boiling, half-liter cans should be heated for 20 minutes, and liter - for half an hour. A larger container is sterilized for up to 45 minutes.
5. Completion. Holding a hot can by the neck with a tack, remove it from the pan and immediately roll it up.

Cucumber has been valued as a tasty and healthy product for millennia. And a tomato some 200 years ago was considered terribly poisonous due to its bright red color. Today, this annoying misunderstanding is more than compensated. Tomato, along with its green “colleague”, has become a leader among the most consumed vegetables in the world. Combine the gastronomic and healthy qualities of your favorite foods with recipes for tomatoes and cucumbers for the winter.

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