Tomato And Cucumber Salad For The Winter: Step-by-step Photo Recipes For Easy Preparation

2024 Author: Brandon Turner | [email protected]. Last modified: 2023-12-17 01:37

The simplest and most delicious vegetable salads do not linger for long in pantries. They serve as an independent dish at the beginning of a meal or as a great side dish for the second. The most popular among them are cucumber and tomato salads.

Culinary delights can be the most common, made from simple and very healthy foods. Fresh cucumbers and tomatoes have always been considered the most relevant and affordable for making a light, mouth-watering salad. In the summer, it is made from fresh vegetables, and to replenish the storerooms for the winter, housewives try to prepare it for future use in various ways.

Classic salad recipe

Ingredients:

• 3 kg of cucumbers;
• 3 kg of tomatoes;
• 1 kg of onions;
• 1 glass of vegetable oil;
• 1 teaspoon of essence;
• spices, dill, garlic to taste.

Cooking method:

1. Wash all vegetables well, remove husks, tails, core.
2. Divide the cucumbers into two parts, cut into semicircles.
3. Divide the tomatoes into medium pieces.
4. Chop the onion in half rings.
5. Put all the vegetables in a saucepan, add oil, add seasonings.
6. Put on medium heat, let it boil, reduce the gas.
7. Boil for 15 minutes, add vinegar, stand for 2-3 minutes and immediately put in pasteurized jars.
8. Close hermetically, put on lids, wrap up, stand for a day, rearrange in the pantry.

Green salad

The following components are required:

• 4 kg of green tomatoes;
• 3 kg of cucumbers;
• 1 kg of carrots, onions, green bell peppers;
• 1 glass of oil;
• 2 heads of garlic;
• ½ cup 9% vinegar;
• 100 grams of sugar;
• allspice, bay leaf.

How to cook:

1. Wash vegetables, peel and cut into medium segments. Skip carrots on a coarse grater.
2. First put onions and carrots in a saucepan, heat to a boil in a little oil, reduce the gas.
3. After boiling the mixture, add the rest of the ingredients, pour in the remaining oil, season with spices, cook for 10 minutes.
4. Add garlic, chopped into thin rings, pour in vinegar, stand for 5 minutes over low heat.
5. Divide the hot workpiece into banks, close, leave to cool completely on the table.

An appetizing, interesting version of a green, slightly spicy appetizer, perfect with any meat and pasta.

Assorted cucumber and tomato salad

You will get an original version of the pickled salad, which can be served as an independent dish or as a side dish for poultry and fish.

For cooking, you will need the following components:

• sweet pepper - 500 g;
• onions - 5 pcs.;
• cucumbers - 1.5 kg;
• green, red tomatoes - 1 kg each;
• peeled garlic - ½ tbsp.;
• carnation - 3 inflorescences;
• laurel leaf - 2 pcs.;
• ground black pepper - ½ tsp;
• dill umbrellas - 6-8 pcs.;
• essence - 1 teaspoon for each liter jar.

Step by step:

1. Prepare vegetables, wash, remove all excess fragments, cut into semicircles.
2. Scald the umbrellas with boiling water, finely chop the garlic.
3. In a deep bowl, gently mix all the ingredients of the salad, season with spices, salt, add sugar if desired.
4. Put umbrellas on the bottom of clean cans, fill with prepared mass, press down a little.
5. Pour some water into a large container, line the bottom with a towel. If you have a professional sterilizer, it's best to take one.
6. Put the jars out, put the lids on top, leave to sterilize on the lowest heat for 30 minutes.
7. Five minutes before the end of the cooking process, pour in the essence, turn off the gas.
8. Carefully remove each container, twist it tightly, turn it over, close it with a warm blanket, and stand for a day.

Transfer the finished preservation to the cellar. Bon Appetit!

Layered cucumber and tomato salad

Ingredients:

• yellow bell pepper, cucumbers, tomatoes - 1000 g each;
• onions - 900 g;
• garlic, pepper - to taste;
• dried dill umbrellas - 3-5 pcs.;
• vegetable oil, pure water - 200 ml each;
• apple cider vinegar - 1 glass;
• sugar - 2 tbsp. spoons;
• salt - 1 tbsp. the spoon;
• bay leaf, sweet peas.

Step by step:

1. As with all recipes, the cooking phase begins with processing the vegetables. They should be well rinsed, all fragments unnecessary for conservation should be removed. Then cut them into thin slices into separate bowls.
2. Prepare banks. Rinse, pasteurize, dry.
3. Lay vegetables in layers in a prepared container. Onions go to the bottom, followed by a layer of peppers, cucumbers, completing the entire layer of tomatoes. No need to seal.
4. Put in each jar a leaf of lavrushka, a couple of peppercorns, garlic, a piece of scalded dill umbrella.
5. In a saucepan, boil the filling of water, oil, seasonings and vinegar. Add it before pouring it into the jars.
6. Pour puff salad with boiling brine, seal tightly, wrap well and leave for a couple of days.

It is recommended to store such a salad in a cool cellar or refrigerator. It will turn out to be a light, almost fresh and very interesting salad for the winter. Help yourself!

Cucumber and tomato lecho

This original version of the salad will surprise and delight all households and guests. A familiar name, but unusual content and excellent taste.

The following products are required:

• cucumbers - 3 kg;
• tomatoes - 4 kg;
• onions - 500 g;
• garlic - 6 cloves;
• paprika -30 g;
• refined sugar - 100 g;
• apple cider vinegar, oil - 50 ml each;
• pepper, salt - pinch at a time.

Step by step guide:

1. Rinse all vegetables well, remove excess tails, peel from hard cucumbers, tomato receptacles, husks.
2. Chop part of the tomato and onion with an immersion blender, pour into a saucepan.
3. Cook over low heat with salt and oil for 15 minutes.
4. Divide the cucumbers into medium slices, chop the remaining tomatoes and onions into small cubes, transfer everything to the sauce.
5. Season the semi-finished product with spices, crushed garlic, cook for another 10 minutes, pour in vinegar.
6. Put the hot workpiece in a prepared container, close it, leave it warm for a day. Bon Appetit!

Store in a cellar or cabinet farthest from the stove.

Adjika from tomatoes and cucumbers

Ingredients:

• 500 grams of onions;
• 2 kg of cucumbers;
• 4 kg of overripe tomatoes;
• 200 grams of garlic;
• 1 pod of hot pepper;
• ½ tsp each. oregano, paprika, coriander;
• 1 dessert spoon of sugar;
• 1 tbsp. a spoonful of salt, tomato paste;
• 70 ml of vegetable oil;
• 2 bunches of dill;
• 1 tbsp. spoon of vinegar essence.

Step-by-step cooking:

1. Rinse vegetables, peel. Scroll the tomatoes and onions through a meat grinder. Cut the cucumbers into thin strips. Remove the seed stalk from the "chili", finely chop it. Pass the garlic through a press, chop the herbs finely.
2. Pour the tomato and onion mass into a deep saucepan, add oil, spices, boil sour cream until thick. Put hot pepper, garlic, stir, simmer for 10 minutes.
3. Dip cucumber slices, pasta, sugar into the semi-finished product, cook for 15 minutes, pour in vinegar 3 minutes before the end of cooking. Divide hot adjika into portioned jars, close well. Store at room temperature in a cupboard.

A good recipe for a spicy snack that will appeal to all family members.

One serving of fresh cucumber and tomato salad seasoned with vegetable oil (100 grams of finished product) contains 80 kcal. A similar serving, seasoned with sour cream, contains only 39 kcal. In terms of energy value, it contains proteins, fats, carbohydrates, dietary fiber and water in the proportion of 0, 9 - 3, 9 - 4 - 0, 5 - 70 grams.

The complex salad contains vitamins, especially a lot of vitamins C and B, macro- and microelements, a small amount of organic acids, lycopene, fiber and other useful substances for the body. However, according to scientific evidence, it is best to eat these fresh vegetables separately.