Cucumber and tomato salad for the winter - 10 most delicious recipes

Cucumber and tomato salad is a great preparation option for the winter. These vegetables are combined with almost any garden crops, so this salad can be varied by adding cabbage, peppers, garlic, onions, eggplants, carrots, etc. There are options for preparation with and without sterilization, you can prepare a salad by mixing the ingredients or laying them in layers. In any case, in winter, such a salad will be very useful.

Cucumber and tomato salad for the winter without sterilization

The salad for this recipe does not require sterilization, as the vegetables are cooked before being placed in jars. The cooking process is not long, so cucumbers and tomatoes remain almost as fresh, do not fall apart, and thanks to preservatives - vinegar, salt and sugar - they are stored for a long time.

Cooking time: 50-60 minutes.

Quantity - 2 liters.

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  Choose suitable dishes for the subsequent cooking of the salad. Cut the cucumbers into pieces - in semicircles, quarters or otherwise.
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  Cut the tomatoes into medium-sized slices and place with the cucumbers. After them, send diced bell peppers.
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  Cut the garlic cloves into several pieces and pour into a saucepan. Onions, cut into half rings, also add to the vegetables.
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  Mix the mixed vegetables with the indicated amount of sugar, salt, vegetable oil and vinegar. Stir the ingredients and let stand for about an hour until the juice comes out.
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  After an hour, put the pot of vegetables on the stove. Make a medium heat and simmer after boiling for about 15 minutes. During this time, mix the vegetables several times. Check onions for readiness, as they take longer to cook than other products. If it's soft enough, turn off the heat.
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  Sterilize in advance the required volume of cans and lids to them. Put the salad in a dry container and tighten the lids securely. In an inverted state, allow the jars to cool and store.

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Assorted cucumbers and tomatoes to lick your fingers

Harvesting according to this recipe belongs to the category of salads, but cucumbers and tomatoes can be served separately, since they are cut in rather large pieces.

Ingredients:

• Tomatoes - 1.5 kg.
• Cucumbers - 1.5 kg.
• Sugar - 2.5 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar 9% - 2.5 tbsp l.
• Vegetable oil - 1 tbsp.
• Onions - 0.7 kg.
• Bay leaf, peppercorns.
• Dill - 100 g.

Cooking process:

1. Chop the washed cucumbers and tomatoes coarsely. Cucumbers - in circles about 1 cm thick, and tomatoes - in halves or quarters, depending on their size.
2. Cut the onion into large rings.
3. Wash the dill and chop it with a knife. You can take greens along with thick stems.
4. Mix vegetables, dill in a large container, add salt and sugar, and then oil and vinegar. Leave the well-mixed components to form juice for about half an hour. At the end of the allotted time, add spices.In addition to pepper and bay leaves, you can add herbs such as oregano.
5. Prepare jars for subsequent sterilization: wash them with detergent, rinse with boiling water and dry. Boil the seaming caps in water for 3 minutes.
6. Distribute the salad evenly over the jars, pour the juice accumulated in the container. Cover the blanks with lids and sterilize. The water in the sterilization container must cover at least ¾ of the height of the cans. After boiling the liquid, sterilize the salad for 15-20 minutes. Roll up the jars, let the contents cool and put in a cool place.

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Cucumber and tomato salad for the winter in layers

The salad for this recipe has a striking appearance due to the stacking of multi-colored vegetables in layers. Vegetables remain firm, although they are saturated with spicy brine.

Ingredients:

• Tomatoes - 0.4 - 0.5 kg.
• Cucumbers - 0.5 kg.
• Bulgarian pepper - 200 g.
• Onions - 2 pcs.
• Vegetable oil - 2 tbsp. l.
• Sugar - 6 tbsp. l.
• Salt - 2.5 tbsp l.
• Vinegar essence 70% - 1 tsp
• Allspice and black peas - 3 pcs.
• Water - 1 liter.

Cooking process:

1. Cut the tomatoes and cucumbers into neat rings. For salad, it is better to choose medium-sized vegetables. Large fruits will have to be cut into half rings.
2. Peel the bell pepper and also cut into rings. You can use some of the red and some of the yellow pepper to make the salad even brighter.
3. Cut the onions into thin rings with a sharp knife.
4. In 1 liter jars, sterilized in advance, first add two types of pepper.
5. Then lay the vegetables in layers. Choose the order of laying yourself, it is important that the layers alternate with each other several times. You do not need to tamp vegetables in a jar, but it is worth giving the layers a little density.
6. Boil a simple marinade from a liter of water and the amount of sugar and salt specified in the recipe. Cooking consists in dissolving crystals in water, for this it is enough to stir the components well and bring the brine to a boil.
7. Pour boiled marinade over jars of flaky salad, cover with lids and begin sterilization in a container with water. The process will take 15-20 minutes from the moment of boiling.
8. Remove the cans from the water and pour a teaspoon of essence and a tablespoon of vegetable oil into each. After that, roll up the cans and put them in storage.

Bon Appetit!

Delicious cucumber and tomato salad with cabbage

In this salad, vegetables remain crisp, retain their brightness and juiciness. Cabbage for salad should be taken young, not overgrown, so that it does not turn out to be bitter.

Ingredients:

• Cucumbers - 1 kg.
• Tomatoes - 1 kg.
• Cabbage - 1.5 kg.
• Onion - 700 g.
• Garlic - 1 head.
• Salt - 2 tbsp. l.
• Ground black pepper to taste.
• Bay leaf - 3-4 pcs.
• Vinegar - 1 tsp on a can of 0.5 liters.
• Sunflower oil - 1 tbsp. l. on a can of 0.5 liters.

Cooking process:

1. Peel the cabbage from damaged leaves, wash it and shake it off of the water, and then chop it with a finely sharp knife.
2. Cut the tomatoes, as for a regular salad, into slices. It is advisable to take dense vegetables, you can even unripe.
3. Chop the cucumbers in any shape - in strips or circles of medium thickness. They should also be strong and without bitterness.
4. Cut the onion into halves of the rings, and divide the garlic cloves into several parts.
5. Place all vegetables in a large bowl, mix first without additional components, and then add salt, sugar, black pepper and mix again. Let the lettuce stand for 15-20 minutes.
6. Sterilize jars with a volume of 0.5 liters, prepare the lids for them. Place a laurel leaf at the bottom of each jar.
7. Fill the containers with the salad mixture, pressing down a little with a spoon. Pour a teaspoon of vinegar and a tablespoon of oil on top of each jar.
8. Pour water into a saucepan or bowl suitable for use on the stove, place a piece of cloth on the bottom. Place the cans in a container, adjust the amount of water so that it closes the cans by ¾ of the height, and light a fire. When the water boils, reduce the heat and sterilize the salad for about half an hour.
9. Close the prepared salad with lids using a seaming machine, cool the jars upside down and store in a cool place until use.

Bon Appetit!

Cucumber and tomato salad for the winter with bell pepper

This recipe uses a familiar combination of vegetables: tomatoes, cucumbers, peppers. Salad is a versatile snack that can be served with any side dish or meat dish.

Ingredients:

• Cucumbers and tomatoes - 300 g each.
• Bulgarian pepper - 200 g.
• Onions - 150 g.
• Garlic - 3-4 cloves.
• Dill (umbrellas) - 3-4 pcs.
• Vegetable oil - 3 tbsp. l.
• Vinegar 9% - 30 ml.
• Salt - 20 g.
• Sugar - 10 g.
• Water - 500 ml.
• Allspice - 6 peas.

Cooking process:

1. Cut the cucumbers into short strips, the tomatoes and peppers into coarse cubes, and the onion into half rings.
2. Sterilize liter cans. You can just wash it well, then pour boiling water into them, let it stand for a few minutes. Pour out the water and let the drops evaporate on the glass. Boil the tin seaming lids for 3 minutes.
3. Vegetables can be mixed together and spread in equal portions in jars, or layered. They fit tightly enough, but do not tamp. It must be remembered that there must be room for preservatives: vinegar, salt, sugar, etc.
4. Put a clove of garlic and an umbrella of dill on top of the vegetables in each jar. Dried dill can be used.
5. Then pour into jars for 1 tsp. salt and 0.5 tsp. sugar, pour in 2 tsp. vinegar and 1 tbsp. l. vegetable oil.
6. Boil water and pour boiling water over the salad jars. You need to take precautions so that the cans do not burst: put them on some kind of material or put a knife blade under the bottom.
7. Sterilize jars covered with lids after boiling water for 25-30 minutes. After rolling up and be sure to turn it upside down. After cooling, store in a cool place.

Bon Appetit!

Step-by-step recipe for cucumber and tomato salad with carrots

This salad does not need to be sterilized. Before rolling, vegetables are stewed until cooked, and then they are simply laid out in jars. Carrots give the salad a pleasant sweetness and bright color.

Ingredients:

• Cucumbers - 1 kg.
• Tomatoes - 1 kg.
• Carrots - 500 g.
• Onion - 350 g.
• Vegetable oil - 6 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar 9% - 2 tbsp l.
• Ground black pepper - 0.5 tsp.

Cooking process:

1. Wash all vegetables, get rid of damaged areas, peel, cut off the attachment points of the stalks.
2. Grate the carrots on a coarse grater, chop finely with a knife if you want them to remain firm after cooking.
3. Cut the cucumbers into circles approximately 0.3-0.5 cm thick. You can use a vegetable cutter.
4. Cut the tomatoes into medium-sized slices.
5. Chop the onion into cubes with a knife or cut into half rings. Its volume can be varied as it plays the role of an additional ingredient.
6. Combine the onions, carrots and cucumbers in one large bowl and simmer for 15 minutes over medium heat. Stir the vegetables several times during the stewing process.
7. Add the tomatoes to the bowl and continue simmering for another 15 minutes. Stir the contents regularly to avoid scorching.
8. The next step is to add vegetable oil, salt and ground pepper to the vegetables. Simmer the well-mixed ingredients again for about 15 minutes. At the end of cooking, pour in the vinegar and taste the salad, adjust the amount of salt if necessary.
9. Prepare jars by sterilization or simply pour over boiling water and let the moisture evaporate. Boil the lids. Put the salad mixture in jars, close hermetically with a seaming machine. Send jars cooled in an inverted position to be stored in a cool place.

Bon Appetit!

A simple recipe for a salad of cucumbers and tomatoes for the winter with zucchini

In this recipe, each vegetable plays its irreplaceable role: the tomato gives the characteristic sourness, the cucumber gives the firmness and crunchiness, and the zucchini brings soft tenderness to the consistency of the salad.The salad is not sterilized, but immediately after stewing it is laid out in clean jars and rolled up.

Ingredients:

• Cucumbers and zucchini - 1 kg each.
• Tomatoes - 700 g.
• Parsley and dill greens - 100 g each.
• Vegetable oil - 100 ml.
• Salt - 2 tbsp. l.
• Sugar - 4 tbsp. l.
• Vinegar - 100 ml.
• Tomato paste - 50 g.

Cooking process:

1. Peel the zucchini, take out the pulp and seeds, and cut the dense part of the vegetable into cubes about 2x2 cm.
2. Cut the cucumbers into circles or cubes, just like the courgettes.
3. Do the same with tomatoes - turn them into pieces approximately equal in size to cucumber and zucchini.
4. Place vegetables in a saucepan, add salt and sugar, add vegetable oil. Put the pan on the fire, bring the mixture to a boil and simmer on medium power for 25-30 minutes.
5. Chop the washed greens with a knife and add to the vegetables. Send tomato paste there. It can be replaced with sauce, tomato puree or adjika. Simmer the mixed mass under the lid for another 5 minutes, then pour in the vinegar and finish stewing after mixing the ingredients.
6. Put the prepared salad into washed and sterilized jars and roll up.

Bon Appetit!

Delicious cucumber and tomato salad with onions

This is a traditional salad with a minimal amount of ingredients and a classic taste. Vegetables are mixed in it, placed in jars and sterilized.

Ingredients:

• Cucumbers 0-1 kg.
• Tomatoes -1.5 kg.
• Bulb onions - 0.7 kg.
• Allspice and black peas - 3 pcs. per liter jar.
• Bay leaf - 1 pc. per liter jar.
• Vegetable oil - 1 tbsp. l. per liter jar.
• Dried dill - 2 tbsp. l.
• Water - 2 liters.
• Sugar - ½ tbsp.
• Salt - 3 tbsp. l.
• Vinegar 6% - 150 ml.

Cooking process:

1. Select strong, medium-sized tomatoes, wash and cut into slices about 0.3-0.5 cm thick.
2. Cucumbers, like tomatoes, should be dense, not overgrown. They also need to be cut into circles.
3. Cut the onion into rings of about the same thickness as the rest of the vegetables.
4. Wash and pour boiling water over the jars, do the same with the lids. Let the container dry.
5. At the bottom of each jar, put aromatic substances: two types of pepper, a little dried dill and bay leaf.
6. Combine the chopped vegetables in a large container and spread the mixture evenly over the jars.
7. Boil the salad pickle. To do this, combine 200 ml of water with the specified amount of salt and sugar, put on the stove and bring to a boil, stirring occasionally. Simmer for 2 minutes and then pour in the vinegar.
8. Pour the jars filled with vegetables with hot brine to the top, then pour a spoonful of vegetable oil into each. Cover the blanks with lids and send them for sterilization. The jars should be in a container with water poured to the bottom of the neck. The water around the jars should boil slowly. One-liter jars need to be sterilized for 10-15 minutes.
9. After the recommended time has elapsed, carefully remove the cans from the water by first switching off the stove. You can use a ladle or ladle to pour some water out of the container to make it easier to remove hot workpieces. Roll the salad jars under the tin lids and let them cool upside down.

Bon Appetit!

Cucumber and tomato salad for the winter with eggplant

In this recipe, vegetables are fried in oil before rolling, so their taste is brighter and richer. The salad turns out to be hearty, thick and bright in appearance.

Ingredients:

• Cucumbers - 700 g.
• Tomatoes - 700 g.
• Eggplant - 500 g.
• Bulgarian pepper - 500 g.
• Onion - 300 g.
• Sugar - 3 tbsp.
• Vegetable oil - ½ tbsp.
• Salt - 2 tbsp. l.
• Vinegar - 50 ml.

Cooking process:

1. Eggplants must be peeled before frying if they are large and harsh. If the vegetables are young, it is not necessary to remove the skins. Cut them into cubes, removing seeds and internal viscous mass. Pour in salted water and let stand for about 15 minutes. During this time, unwanted bitterness will go away. Then rinse and dry the cubes.
2. Heat vegetable oil in a deep frying pan or cauldron and put the onion cut into rings first.
3. After peeling and chopping the bell peppers into free-form pieces, dip them into the pan with the onion.
4. Then add the cucumbers, chopped into cubes, toasted.
5. Place the eggplant slices in the pan, followed by the cucumber slices. Fry the assorted vegetables, stirring occasionally, without burning, until the eggplants become transparent.
6. Then add salt and sugar to the pan, as well as tomatoes divided into slices. Stir everything with a spatula, turn on low heat, close the pan with a lid and simmer for 5 minutes.
7. Before turning off the stove, add vinegar to the vegetables, taste the salad. If the vegetables are soft and the concentration of salt, sugar and vinegar suits you, remove the workpiece from the stove.
8. Put the mass in sterilized jars and roll up. The salad can be consumed immediately after preparation, but it is also stored for a long time.

Bon Appetit!

Step-by-step recipe for salad with cucumbers and tomatoes with garlic

Simple ingredients and light zesty taste distinguish this salad. Vegetables in it remain as fresh, and garlic, parsley and dill complement the vitamin composition and enhance the pleasant aroma. Be prepared for the salad to be infused for several hours before rolling.

Ingredients:

• Cucumbers - 2 kg.
• Tomatoes - 2 kg.
• Parsley and dill greens - 70 g each
• Garlic - 2 heads.
• Vegetable oil - 1 tbsp.
• Vinegar 9% - 0.5 tbsp
• Sugar - 200 g.
• Salt - 50 g.
• Ground black pepper - 0.5 tbsp. l.

Cooking process:

1. Cut the cucumbers into medallions. If they are large, separate them in semicircles.
2. Cut the tomatoes in the same way. It is important to choose firm vegetables so that they do not soften and turn into porridge.
3. Wash the dill and parsley greens, pour over with boiling water and chop, as for a regular salad.
4. Peel the garlic and cut each clove into several thin slices.
5. Mix all the chopped vegetables, add vegetable oil and vinegar to them, add salt and sugar. Determine the amount of pepper yourself. You can also decrease or increase the volume of other flavor enhancers. Leave the mass for 3-4 hours, so that the components separate the juice and marinate.
6. Sterilize cans and lids in the way you are accustomed to. Since the workpiece will be sterilized, you can also restrict the processing of cans with boiling water.
7. Distribute the salad in equal portions to the jars and start the sterilization process. Put the cans in a container with water and after boiling it, keep on fire for 20 minutes (for cans with a volume of 1 liter). Roll the cans under the lids and leave to cool. Store in a cool place.

Bon Appetit!