Cucumber, tomato, pepper, onion salad for the winter - 8 step by step recipes

Winter salads are a real culinary miracle. They can be served hot or cold, paired with a variety of dishes and prepared different stews. A salad of cucumbers with tomatoes and sweet peppers with onions is just a godsend for a festive winter table. Since there are many different recipes for winter salads, we have selected 8 of the best salad recipes for cucumber, tomato, pepper and onion for the winter step by step with a photo. Enjoy!

Recipe for salad of cucumbers, tomatoes, peppers, onions for the winter you will lick your fingers

Servings - 1 liter

Cooking time - 1 hour

An appetizing salad of cucumbers, tomatoes and peppers with onions can be prepared for the winter for future use. This salad will be tasty and very handy for the winter table. Light tomato sourness and piquancy of onions combined with sweeter vegetables will leave no one indifferent.

• 
  Prepare all the ingredients for the salad. Measure out loose parts, and also take clean filtered or bottled water. Rinse the vegetables thoroughly under running water. Be sure to peel the onions and garlic in advance.
• 
  Wash the salad jar thoroughly with a solution of soda or mustard powder. After that, sterilize the jar over steam or in the oven. You can do this with a microwave oven. At the bottom of a sterile jar, put chopped, cleanly washed and dried dill, as well as onions cut into half rings.
• 
  Peel the peppers from partitions and seeds, and also remove the stalks. Cut off the butts of cucumbers, and cut the tomatoes into slices. Cut the pepper into slices or strips, and the cucumbers into slices or slices. Tamp the vegetables tightly into a jar with an onion and dill base. Then you need to pour boiling water into the jar to the very neck and cover the container with a lid. So the jar should stand for about half an hour.
• 
  Pour the water from the jar into a saucepan by adding salt and granulated sugar. Bay leaf, pepper and any other spices can be added at your discretion. Bring the liquid to a boil, let it simmer for about five minutes and remove from heat. Add vinegar essence to the brine and stir.
• 
  Pour the salad jar with the marinade to the top, and also put the peeled garlic cloves there. If you wish, you can cut them in half. Immediately screw the salad jar with a sterile hot lid to keep it airtight.
• 
  Turn the hot salad jar upside down until it cools completely, and then store in a dark place with a moderate temperature.

Cucumber, tomato, pepper, onion salad in its own juice

An appetizing salad of the latest autumn vegetables can be prepared directly in your own juice. Such a dish will have a dense, rich taste and amazing aroma that will remind you of summer days.Such a bright and tasty salad can even be served on a festive table - it will definitely decorate any feast.

Ingredients:

• Cucumbers - 1 kg.
• Tomatoes - 0.7 kg.
• Bulgarian pepper - 0.5 kg.
• Bulb onions - 2 pcs.
• Bay leaf - to taste
• Table salt - 1.5 tablespoons
• Granulated sugar - ½ tbsp.
• Vinegar 9% - 50 ml.

Cooking process:

1. Before preparing a delicious and savory vegetable salad for the winter, you need to prepare all the vegetables and other ingredients necessary for the salad. Wash the vegetables thoroughly and peel the onions in advance.
2. Peel the bell peppers from seeds, remove the partitions and stalks from the vegetable. Cut the peppers themselves into strips and place in a saucepan. Then cut the tomatoes into wedges. The size and number of slices depends on the size of the tomatoes themselves. Cut the cucumbers into circles or slices, depending on the size of the fruit.
3. Add all the ingredients to the pan to the pepper, then peel the onions, cut them into half rings. Place the onion in a saucepan with vegetables and stir gently. The salad should be left at room temperature for a while so that the vegetables have time to let the juice out. To speed up the process, immediately add granulated sugar and salt to the ingredient mixture.
4. After about half an hour, when the vegetables have enough juice, put the container with vegetables on the fire and bring the vegetables to a boil. The salad needs to be boiled for literally ten minutes, adding vinegar and spices at the very end of your choice.
5. While the salad is cooking, sterilize the jars and lids thoroughly so that the hot dish is immediately spread over them. Cover the salad jars with sterile lids and then pasteurize the jars in a wide saucepan for fifteen minutes.
6. Roll up the cans quickly, turn them over, wrap them up. The salad will completely cool down in about a day, then it can be put away for storage. It is better to try this appetizing dish not earlier than in a week.

A simple recipe for salad from cucumbers, tomatoes, peppers, onions without sterilization

Winter preparations from vegetables are often difficult in that they first need to be cooked for a long time, and then pasteurized and cooled for at least a long time. The process takes a lot of time, so we offer an excellent salad recipe that does not need subsequent sterilization.

Ingredients:

• Cucumbers - 1 kg.
• Ripe tomatoes - 0.5 kg.
• Sweet bell pepper - 0.5 kg.
• Bulb onions - 1-2 pcs.
• Dill - 1 branch
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Vinegar essence - 1 tsp
• Drinking water - 1 liter.

Cooking process:

1. Take all the vegetables on the list and wash them thoroughly in running water. Peppers need to be thoroughly peeled and washed from seeds, the butts of cucumbers must be removed, and the dense attachment points of the branches must be cut out from the tomato. Just clean the onion immediately.
2. In a saucepan of a suitable size, dissolve the water, sugar and salt, then bring the mixture to a boil. Put the washed dill there and boil for a couple of minutes. Then start dipping vegetables into the container: first the tomatoes, then the cucumbers and then the peppers. Cut the onion into rings or whatever you like and put it in the container too.
3. While the marinated vegetables are simmering, rinse and sterilize the seaming jars. Also, don't forget to tidy up the workpiece lids.
4. Add vinegar to a saucepan with vegetables, stir and turn off the heat. Use a slotted spoon to remove vegetables from the brine and place in jars. After that, you need to pour boiling brine over each jar of salad and immediately close or roll up hermetically.
5. After the salad in the jars has completely cooled, store it in a cool, dark place. With proper preparation, such a salad can stand for at least a year in the cellar.

Cucumber, tomato, pepper, onion salad in layers for the winter

A vegetable salad laid out in layers looks beautiful and interesting. Such jars look very neat and bright, so they are even suitable for presenting to some of your friends or relatives. The recipe is not too different from the classic one, but it looks beautiful and pleases the eye.

Ingredients:

• Cucumbers - 1 kg.
• Tomatoes - 0.7 kg.
• Bulgarian pepper - 0.5 kg.
• Bulb onions - 2 pcs.
• Bay leaf - to taste
• Table salt - 1.5 tablespoons
• Granulated sugar - ½ tbsp.
• Vinegar 9% - 50 ml.
• Drinking water - 1 liter.

Cooking process:

1. Prepare all the ingredients for the salad for chopping. Measure out loose parts, and also take clean filtered or bottled water without additives.
2. Rinse vegetables, except onions, under running water. The onion must be peeled and then rinsed. Dill also needs to be washed and dried on a towel or in a colander.
3. Wash the jars in which you will roll your delicious flaky salad with mustard powder or soda solution. After that, sterilize the jars in a convenient way.
4. Put onion chopped in half rings on the bottom of a sterile jar. Then finely chop the dill and pour some of it onto the onion layer.
5. Peel the peppers, remembering to remove the white partitions. Cut the fruit into strips. Trim the butts of the cucumbers and chop them into slices. Cut the tomatoes into wedges.
6. Place the tomato layer on the onion and dill layer. Then sprinkle this layer with dill and add cucumbers. Add the dill again and, lastly, add the peppers. After that, you need to pour boiling water into the jar to the very neck and cover the container with a lid.
7. Pour the water from the jar into a saucepan after about half an hour and add the salt and sugar. Do not forget to put bay leaves and allspice in the pan if you like a fragrant pickle. Bring the liquid in a saucepan to a boil, let it simmer for about five minutes and remove from heat. Add vinegar essence to the brine and stir.
8. Pour the puff salad jars with marinade to the top. Tighten the salad immediately with sterile lids so that the jars are tightly closed. Turn hot salad containers upside down until they cool completely, and then store in a dark place with a moderate temperature.

Delicious salad with cucumbers, carrots, tomatoes, peppers, onions

An appetizing salad of colorful vegetables will perfectly diversify your collection of winter preparations. Delicious vegetables in a light marinade will impress your family and guests. Preparing this salad is quite easy, you just need to stock up on a little time and fresh tasty vegetables!

Ingredients:

• Tomatoes - 1 kg.
• Ground cucumbers - 1 kg.
• Carrots - 0.5 kg.
• Onions - 0.5 kg.
• Vinegar - 2 tablespoons
• Vegetable oil - 5 tablespoons
• Table salt - 2 tbsp. l.

Cooking process:

1. Rinse all vegetables thoroughly under running water. Then peel the carrots and remove the seeds and partitions from the peppers. Chop the cucumbers with tomatoes, cut the peeled onions into half rings.
2. Place vegetables, except tomatoes, in a heavy-bottomed saucepan. Add some purified water there and simmer for about half an hour over low heat. During this time, wash and sterilize the blank cans.
3. Add tomatoes to a saucepan with vegetables and cook for another ten minutes. After that, pour salt into a container with salad, pour in vegetable oil and vinegar. Simmer everything together for another five minutes.
4. Quickly place the prepared hot salad in jars and immediately roll up or tighten the lids. You can additionally pasteurize the workpiece if you are in doubt about the heat treatment of products. Wrap up hot jars until they cool completely and then put them in a closet or cellar for long-term storage.

Salad with cabbage, cucumbers, carrots, tomatoes, peppers, onions for the winter

A salad with cabbage and vegetables can be easily prepared for future use to enjoy an appetizing snack in winter. Such a salad can be served for dinner with cutlets and mashed potatoes, or you can diversify the festive table with this blank. Don't miss this recipe and try something new!

Ingredients:

• Small cucumbers - 1 kg.
• Tomatoes - 1 kg.
• Vegetable oil - 100 gr.
• White cabbage - 1 kg.
• Carrots - 1 kg.
• Sweet pepper - 1 kg.
• Bulb onions - 1 pc.
• Coarse salt - 50 gr.
• Vinegar 9% - 100 ml.
• Granulated sugar - 2 tablespoons

Cooking process:

1. Rinse all vegetables for salad in running water and chop. The cabbage should be finely chopped with a knife or food processor.
2. Cut ripe tomatoes into small slices, and peel them of seeds and partitions before cutting. Peel the carrots and then grate the root vegetable on a medium grater or chop in a food processor. Cut the cucumbers into thin slices.
3. Cut the onion into strips or half rings and add to the rest of the vegetables. In a thick-bottomed saucepan, place the vegetables over low heat and cook for ten minutes after boiling. Then add vinegar, salt and granulated sugar to the salad. Simmer the mixture for another ten minutes over low heat.
4. Banks for rolling lettuce for the winter need to be thoroughly rinsed, and then sterilized with high quality with boiling water, steam or in the oven. Quickly spread the vegetable salad into the jars and cover the jars with sterile lids.
5. Then you need to pasteurize the workpiece. To do this, cover the bottom of a large saucepan with a towel or cloth, place the jars there and draw water up to the shoulders of the jars. After the water with the jars boils, pasteurize the workpiece for twenty minutes.
6. Roll up the lids quickly and turn the cans upside down in a towel or blanket coat. The salad will cool for at least a day, after which it can be stored in a pantry or cellar.

Bon Appetit!

Step-by-step recipe for vegetable salad with garlic

Garlic is almost a must-have ingredient in recipes with vegetables for the winter. Pickled and rolled garlic has a very special taste and aroma that saturates vegetables. The piquancy and bright taste of the garlic blanks have come to the liking of many cooks, so even such a simple salad will not do without garlic in the composition.

Ingredients:

• Cucumbers - 1 kg.
• Tomatoes - 0.7 kg.
• Bulgarian pepper - 0.5 kg.
• Bulb onions - 2 pcs.
• Garlic - 3 cloves
• Bay leaf - to taste
• Table salt - 1.5 tablespoons
• Granulated sugar - ½ tbsp.
• Vinegar 9% - 50 ml.

Cooking process:

1. Before preparing a delicious and aromatic vegetable salad with garlic for the winter, you need to prepare all the vegetables and other ingredients necessary for the salad. All vegetables must be washed in advance, and the onion and garlic must be peeled and rinsed under running water.
2. Peel sweet peppers from seeds and partitions. Cut the vegetable into strips and place in a saucepan. Then chop the tomatoes into small wedges. Cut the cucumbers into circles or slices, depending on the size of the fruit. Pass the garlic through a garlic press, and cut the onion into half rings.
3. Put all the ingredients in the multicooker bowl and leave it in the room for half an hour for the salad to pour out its own juice. Mix all ingredients. Pour the salt and granulated sugar into the container immediately.
4. When the vegetables have already started their own juice, place the multicooker bowl in the appliance and select the "Stew" mode, setting the timer for half an hour. The multicooker in this case is good for its excellent heat treatment and constant temperature conditions.
5. While the salad is stewing in a slow cooker, carefully sterilize the jars with lids. At the end of the salad preparation time, place the dish in sterile jars, stuffing and tamping it tightly.
6. Quickly roll up the jars with sterile lids, turn the containers over and wrap them carefully. The salad will completely cool down in about a day or two, after which the workpiece can be removed for long-term storage.

A simple and delicious recipe for a vegetable salad for the winter with eggplant

• Ground cucumbers - 1 kg.
• Ripe tomatoes - 1 kg.
• Vegetable oil - 100 gr.
• Eggplant - 1 kg.
• Carrots - 1 kg.
• Sweet pepper - 1 kg.
• Bulb onions - 1 pc.
• Garlic - 3-4 cloves
• Coarse salt - 50 gr.
• Vinegar 9% - 100 ml.
• Granulated sugar - 2 tablespoons

Cooking process:

1. First, you need to wash the eggplants and remove the tails from them. Cut the vegetable into rings or strips - at your discretion. Then sprinkle them with salt and leave to infuse.
2. While the eggplants are salting, wash the rest of the vegetables. Peel the carrots and remove the husks from the garlic and onions. Rinse.
3. Grate the carrots on a medium grater and place the chopped vegetable in a saucepan. Then cut the tomatoes into wedges and place them on top of the carrots. Peel the peppers from seeds and partitions, cut into strips and cut the cucumbers into slices. Place these vegetables in the pot as well.
4. Rinse the eggplants with salt to remove the bitterness. Add the vegetables themselves to the rest of the ingredients. After that, chop the onion in a convenient way and pass the garlic through a garlic press. Mix everything.
5. Pour granulated sugar and salt into a saucepan with the future vegetable salad, mix and put the container on low heat. When the salad boils in a saucepan, cook it covered for half an hour. Five minutes before the end of cooking, add vinegar and oil to the salad bowl.
6. While your eggplant salad is cooking, wash the seaming jars and lids with baking soda. Then sterilize the container over steam, or use the oven.
7. Spread the hot, still boiling salad evenly over the jars and quickly tighten the lids. Cool the jars with the blank for two days in a fur coat made of towels or blankets, and then safely remove the appetizing dish for long-term storage in the cellar or closet.

Bon appetit and culinary success!