Mackerel salad with vegetables for the winter: on the road, and for dinner, and in the office for lunch

Spins for the winter - a centuries-old tradition that literally helped several generations of people survive. Nowadays, home preservation is still loved by many - because it is also breathtakingly delicious.

How to choose fresh fish

So that the end result does not disappoint, you must first choose the right fish for the workpiece. If you are lucky to live by the sea - there should not be any problems. But if in the shops of your city they sell only chilled fish, you need to remember a few criteria listed in the table for buying a quality product.

Table - Selection criteria for chilled mackerel

Mackerel salad for the winter: 7 recipes

Mackerel is appreciated not only for its unique taste, but also for its undeniable benefits: it is an easily digestible protein and fish oil necessary for the human body. All this “joy” can be rolled up in jars and feasted on at any moment. Record recipes for making mackerel salad for the winter with vegetables and cereals.

With tomatoes

Features. Salad for the winter from mackerel with tomatoes is the most common version of this harvesting. It is possible to utilize “substandard” tomatoes here: damaged, overripe, large size or non-standard shape.

Grocery list:

• fillet - 1 kg;
• tomatoes - 1.5 kg;
• bell pepper - 0.5 kg;
• carrots - 1 kg;
• onions - 0.5 kg;
• sugar - 50 g;
• sunflower oil - half a glass;
• table vinegar - half a glass;
• spices (which you like) - to taste;
• salt - one tablespoon.

Cooking

1. Turn the tomatoes in a meat grinder.
2. Cut the carrots into as thin slices as possible. Better yet, skip over the Korean carrot grater.
3. Cut the onions into quarter rings.
4. Pepper - straws.
5. Boil vegetables in tomato for about half an hour.
6. Dip the fish fillet and the remaining ingredients.
7. Boil for another half hour.
8. Place the boiling salad in sterile jars and roll it up.

With beetroot

Features. You can give the salad a bright and unusual taste by adding beets to the composition. In addition, the dish will acquire a beautiful shade of red.

Grocery list:

• fillet - 1 kg;
• tomatoes - 1.2-1.4 kg;
• carrots - 0.8 kg;
• beets - two pieces of medium size or one large;
• vegetable oil - half a glass;
• table vinegar - half a glass;
• salt - one tablespoon;
• spices (which you like) - to taste.

Cooking

1. Chop the onion as you like and saute.
2. Turn the tomatoes in a meat grinder.
3. Add fillets and other ingredients, except vinegar, to the resulting tomato mass.
4. Simmer for about 60 minutes.
5. Pour in the vinegar.
6. Simmer for another six to seven minutes.
7. Close boiling salad in a sterile container.
8. Turn upside down and wrap.

In tomato juice

Features. In this recipe for a salad with mackerel for the winter, you can use tomato juice, or you can cook with tomato paste. To do this, instead of juice, add 70 g of pasta and 150 ml of water.

Grocery list:

• fillet - 1 kg;
• tomatoes - three large pieces;
• carrots - 200-250 g;
• onions - one thing;
• tomato juice - one glass;
• sunflower oil - half a glass;
• sugar - 50 g;
• salt - one tablespoon;
• table vinegar - 50 ml;
• spices to taste.

Cooking

1. Cut the tomatoes into thin plates.
2. Send fillet, tomato juice, salt, sugar, spices, chopped tomatoes to the cooking container.
3. Slowly languish for half an hour after boiling.
4. Sauté grated carrots and onions.
5. Stir in the salad.
6. Boil for another half hour.
7. Pour in the vinegar and cook for another six to seven minutes.
8. Pour the hot salad into a sterile container and seal.

With eggplant

Features. All purple fruits have a common feature - they are rich in flavonoids, which strengthen the walls of blood vessels and fight free radicals. Therefore, to maintain health, try preparing a salad with mackerel and eggplant for the winter.

Grocery list:

• fillet - 1 kg;
• eggplant - 1 kg;
• carrots - 1 kg;
• onions - 0.5 kg;
• sugar - 75 g;
• vegetable oil - one glass;
• tomato juice - one glass;
• sugar - 80-100 g;
• salt - one tablespoon;
• table vinegar - half a glass;
• spices to taste.

Cooking

1. Free eggplant from peel, cut into cubes with a side of about 1 cm.
2. Soak in salted water (half an hour is enough).
3. Drain the water.
4. Fry the onions and grated carrots.
5. Send all but the vinegar to the cooking container.
6. Slowly languish for about an hour.
7. Enter the vinegar and simmer for another six to seven minutes.
8. Pour into a sterile container and seal.

With rice

Features. This salad can serve as a full meal, it is convenient to take it as a “catch” for work or just warm it up for dinner. The dish is very satisfying.

Grocery list:

• fillet - 1 kg;
• rice (boiled until half cooked) - 250-300 g;
• tomatoes - 1 kg;
• carrots - 200 g;
• onions - 300 g;
• bell pepper - 0.5 kg;
• vinegar - a quarter cup;
• sunflower oil - one glass;
• salt - one tablespoon;
• spices (which you like) - to taste.

Cooking

1. Turn the tomatoes through a meat grinder.
2. Chop peppers, onions and carrots.
3. All components, except rice and vinegar, combine in an enameled container.
4. Stew for 50 minutes.
5. Pour rice and cook for another quarter hour.
6. Enter vinegar and cook for a few more minutes.
7. Roll a hot salad in a sterile container.

With pearl barley

Features. Here is another hearty salad recipe with mackerel for the winter: with vegetables and barley. Like the previous option, this dish is a lifesaver on the road, on a hike, and also when there is sorely enough time for cooking.

Grocery list:

• fillet - 1 kg;
• tomatoes - 700 g;
• carrots and onions - 200 g each;
• pearl barley - 100-150 g;
• vinegar - 50 ml;
• sugar - 50 g;
• salt - 20 g;
• sunflower oil - half a glass.

Cooking

1. Pour the cereal with boiling water and leave it overnight.
2. Turn the tomatoes in a meat grinder.
3. Chop and fry the onions and carrots.
4. Combine all components except vinegar in an enameled container.
5. Cook until cereal is cooked.
6. Enter the vinegar and cook for another six to seven minutes.
7. Pour the hot salad into a sterile container and roll it up.

In the oven

Features. You can sterilize a salad with mackerel with vegetables for the winter right in the banks, in your own juice. Cooking time will increase, but the shelf life of such spins is longer. For this recipe, the fillet pieces should be no thicker than 3 cm.

Grocery list:

• fillet (raw) - 1 kg;
• onions and carrots - one each;
• vegetable oil - one tablespoon in each jar;
• Lavrushka - one or two leaves in each jar;
• salt and spices to taste.

Cooking

1. Chop the vegetables.
2. Rub the container with baking soda, rinse thoroughly and sterilize.
3. Lay bay leaves on the bottom of each jar.
4. Lay the fillet on top, then vegetables, salt and spices.
5. Pour over the "shoulders" with cooled boiled water.
6. Pour in a tablespoon of oil.
7. Remove the rubber from the covers and cover the cans on top.
8. Place all containers in a cold oven.
9. Soak at a temperature of 160-170 ℃ for about an hour and a half.
10. Sterilize new covers.
11. Roll up the salad.

All of the above mackerel salad recipes for winter are easy to prepare. Even if you are just starting to master the art of homemade work, take a chance. The result will pleasantly surprise you.

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