Tomato and carrot blanks for the winter will be a wonderful addition to any side dish. They are especially in demand in winter. In salads and snacks, these two components are successfully combined with a wide variety of ingredients: other vegetables, herbs, herbs and spices.
Winter salad of carrots, tomatoes and peppers
You will need:
- Bulgarian pepper of different colors - 700 grams;
- tomatoes - 850 grams;
- carrots - 500 grams;
- onions - 500 grams;
- vegetable oil - 110 ml;
- sugar - 55 grams;
- salt - 8 grams;
- vinegar - 64 ml;
- spices and fresh herbs to taste.
Rinse all vegetables well. Peel carrots and onions, cut off spoiled areas. Remove the tails from the tomatoes, and cut the seeds and stalks from the pepper. Cut the tomatoes into small wedges, chop the onion into half rings, and chop the carrots and peppers into strips.
Place the prepared ingredients in an ordinary saucepan. Place the container over medium heat and mix the contents of the pot thoroughly. Pour in vegetable oil and add granulated sugar, salt.
Bring the mixture to a boil, stirring well so that it does not burn. After boiling, make the fire quieter, simmer the vegetables for half an hour. Finally add the seasoning and cook for another 10 minutes, pour in the vinegar.
Boil the fragrant mass. Process the jars with boiling water and spread the salad over them, close the prepared lids.
Winter salad of carrots and green tomatoes at home
You will need:
- carrots - 260 g;
- green or unripe tomatoes - 680 g;
- onions - 120 g;
- sunflower oil - 185 ml;
- vinegar - 80 ml;
- spices - 9 g.
Step by step cooking process
Peel the onions and carrots. Rinse the tomatoes, remove the stalks and cut the vegetable into wedges. Wash the carrots in cool water and cut into small pieces. Chop the onions into large rings.
Place the chopped vegetables in a saucepan and mix the ingredients thoroughly. Season the mixture with salt. Place the pot in the refrigerator for 12 hours to juice the tomatoes.
In a separate saucepan, heat the oil and put all the vegetables there, add sugar and stir. Boil the salad for the winter from carrots and tomatoes for half an hour over medium heat.
5 minutes before the end of cooking, pour the required amount of vinegar into the mass. Sterilize the jars. Put the hot vegetable mixture in them, put the lids on the containers and roll up.
Winter salad of carrots and tomatoes with zucchini and eggplants
You will need:
- 550 grams of eggplant;
- 480 grams of zucchini;
- 450 grams of sweet bell pepper;
- 540 grams of carrots;
- 8 cloves of garlic;
- 750 grams of ripe tomatoes;
- 60 ml vinegar;
- 120 grams of sugar;
- 150 grams of olive oil;
- 12 grams of rock salt.
Wash and peel the carrots, rinse the vegetable and cut into cubes. Peel the garlic cloves and chop into slices. Remove the top layer from eggplants and zucchini and chop into large cubes.
Cut the stems and seeds from the peppers, cut them into strips. Combine sugar, vinegar and oil, salt everything and bring the liquid mixture to a boil. Cook the mass for a few minutes.
Put all the components of the salad in a multicooker bowl and cover with the prepared marinade. Cook this flavorful salad on the "Braise" mode for 50 minutes. At the end of the cooking process, immediately place the salad in pre-sterilized containers and roll up the jars.
Spicy salad for the winter from carrots and tomatoes
From this amount of ingredients, a full 4 liter cans of salad is obtained.
You will need:
- 2 kg of yellow tomatoes,
- 600 grams of bell peppers,
- 500 grams of carrots
- 125 ml sunflower oil,
- 5 garlic cloves
- 90 ml vinegar
- 10 grams of ground pepper,
- 50 grams of sugar
- 20 grams of salt
- 130 grams of greens.
Wash the tomatoes thoroughly and cut into pieces. Place them in a separate container. Rinse the peppers with cold water and remove the seeds and stalks. Peel and wash the carrots. Remove the garlic from the top layer.
Chop the herbs finely. Twist the peeled ingredients in a meat grinder, put in a container and add herbs, spices and oil to the ground vegetables. Pour sugar there, salt and stir the mixture.
Place the layers in the jars in the following sequence: tomatoes, vegetable mixture. Alternate layers all the way to the top of the can. After that, cover the filled glass jars with lids and place them in a saucepan for sterilization.
Place a towel folded several times on the bottom to ensure even heating of the jars. After boiling, keep the jars in a saucepan for no more than 15 minutes to avoid overcooking the vegetables. Roll up the salad with lids.
Winter salad of carrots and tomatoes with fresh mushrooms
You will need:
- fresh mushrooms - 1500 grams;
- tomatoes - 1100 grams;
- sweet pepper - 1000 grams;
- carrots - 900 grams;
- onions - 700 grams;
- garlic - 70 grams;
- celery - 150 grams;
- vegetable oil - 350 ml;
- vinegar - 125 ml;
- granulated sugar - 150 grams;
- salt - 50 grams;
- black and allspice pepper, cloves and herbs.
Soak mushrooms in salted cold water, peel and cut into pieces. Place on a platter. Peel and chop the onions in half rings. Rinse the peppers and cut into strips.
Rinse the tomatoes with water, dry and chop into large cubes. Chop the peeled garlic. Remove the skins from the carrots. Grate it on a coarse grater. Pour all the ingredients of the salad into a saucepan.
Put it on low heat, let it boil and then cook for 17 minutes. Throw in a colander and rinse under cool water. Put the mixture in a skillet and turn on a low heat to evaporate excess moisture.
Heat vegetable oil in a cauldron and put the vegetable mass there. After draining the vegetables, add mushrooms, carrots, then garlic and seasonings. Simmer the salad over low heat for 35 minutes.
Add vinegar 5 minutes before stewing and stir. After stewing, place the salad in prepared jars and roll up. Turn the jars over and cover with a towel, cool and place in a cool place.
Caviar for the winter from carrots and tomatoes
You will need:
- ripe tomatoes - 0.78 kg;
- carrots - 2.1 kg;
- garlic cloves - 20 g;
- olive oil - 85 ml;
- sugar - 70 g;
- cloves - 5 g;
- salt - 18 g;
- ground pepper - 8 g;
- apple cider vinegar - 45 g;
- ground coriander - 4 g.
Rinse the carrots with running water and cut the skin off. Grind with a grater. Pass the tomatoes through a meat grinder. Squeeze the peeled garlic cloves through a press.
Pour olive oil into a skillet, add carrots and fry. Pour in the rest of the prepared ingredients. Cover the salad and continue cooking for another 25 minutes.
Add vinegar to the salad and turn off the gas after 1 minute. In prepared glass containers, spread the still boiling salad mass and seal tightly with lids. The carrot and tomato salad will be ready in a week.
Winter salad of carrots and tomatoes with physalis fruits
You will need:
- bell peppers - 510 g;
- tomatoes - 465 g;
- carrots - 545 g;
- onions - 200 g;
- Physalis fruits - 725 g;
- garlic - 8 cloves;
- apple juice - 250 ml;
- vegetable oil - 50 ml;
- sugar - 35 g;
- salt to taste.
Wash tomatoes, carrots and bell peppers in running water and chop into strips. Peel the onion and chop into rings. Remove the husks from the garlic, pass the cloves through a press.
Fry onions and garlic in a skillet with butter until golden brown. Add tomatoes, carrots and peppers and cook for 5 minutes. Transfer the contents of the skillet to the saucepan.
Top it up with freshly squeezed apple juice. Add physalis fruits and add sugar, salt and stir. After the juice is released, boil the salad for 45 minutes. Then spread the hot mass into sterilized jars and roll up.
Light salad for the winter of carrots and tomatoes with fresh herbs and cucumbers
You will need:
- small tomatoes - 1550 gr.;
- cucumbers - 1400 gr.;
- bell peppers - 950 gr.;
- onions - 1300 gr.;
- granulated sugar - 330 gr.;
- olive oil - 0, 230 l;
- carrots - 900 gr.;
- salt - 70 gr.;
- fresh parsley - 250 gr.;
- apple cider vinegar - 105 ml.
Wash the vegetables and peel off the top layer. Chop the onion into half rings. Chop the carrots into strips. Chop the tomatoes and bell peppers into medium-sized pieces.
Combine all components in a saucepan and put it on fire. Bring the salad to a boil and cook for 40 minutes. Spread the hot mixture into sterile jars. Put on the covers and roll up.
A simple recipe for tomatoes with carrots in cherry and currant leaves for the winter
You will need:
- tomatoes - 1 kg;
- carrots - 1 pc.;
- cloves of garlic - 4 pcs.;
- cherry and currant leaves;
- cloves - 2-3 pcs.;
- a small piece of horseradish root.
Marinade:
- water - 1 l;
- sugar - 5 tablespoons.
- vinegar essence - 1 teaspoon;
- coarse salt - 1 tablespoon.
Cooking recipe in stages
Wash the tomatoes and prick with a toothpick in the area of the stalk. Peel the carrots and cook a little for 5-7 minutes. Cut it into circles. Put the tomatoes in a sterilized jar first, shifting them with chopped garlic, herbs and carrot pieces, add cloves to the jar.
Pour regular boiling water into a jar of tomatoes, leave for 10 minutes and pour this water into a saucepan. Add sugar and salt to this water and bring the brine to a boil. Pour the vinegar essence directly into the jar with carrots and tomatoes. 1 teaspoon of the essence goes to a three-liter jar.
Let the marinade boil for 2-3 minutes, pour it into the jar and immediately roll up the lids. Turn the jar upside down and wrap with towels until it cools. Canned tomatoes with carrots are amazingly tasty and don't look like any other canned food.
