Tomato salad for the winter without sterilization

0
2072
Kitchen Russian
Calorie content 35.9 kcal
Portions 2 p.
Cooking time 50 minutes
Proteins * 0.9 gr.
Fats * 2.6 gr.
Carbohydrates* 8.2 gr.
Tomato salad for the winter without sterilization

Juicy, aromatic, full-bodied - this is how this tomato salad can be characterized. For richness and versatility of taste, we also add zucchini and bell pepper - such a mixture is always tasty and goes well with all meat dishes. It is very convenient to open a jar of such a salad for lunch or dinner - in fact, this is a ready-made vegetable side dish. Salad preparation will not take much time, especially since sealed jars do not require sterilization before storage.

Ingredients

Cooking process

step 1 out of 6
We wash and dry the zucchini for salad. If the fruits are ripe and have time to coarse, then we must cut off the skin and clean the seeds. If the zucchini is young, both the skin and the contents with seeds are used. Cut the prepared zucchini into small cubes.
step 2 out of 6
It is permissible to choose tomatoes of imperfect quality for salad, since all defective parts can be simply cut out. With the subsequent stewing, it does not matter at all what shape the tomato slices were. Fruits before cutting and dry. Cut out the trace from the stalk. Cut the tomatoes into slices approximately the same size as the zucchini cubes.
step 3 out of 6
Wash the bell pepper, dry it and free it from the stalk and seeds. Cut the pulp of the pepper into slices, commensurate with the cubes of zucchini and tomatoes.
step 4 out of 6
Put chopped tomatoes in a large saucepan, add salt and granulated sugar to them, mix. We put the saucepan on the stove and bring the tomato mass to a boil. After boiling, cook the mass for ten minutes at medium-low temperature.
step 5 out of 6
After the specified time has elapsed, add chopped peppers and zucchini to the tomatoes. Stir the mixture and bring to a boil again. From this moment we continue cooking for another thirty minutes. At this time, we peel the garlic and chop it in any convenient way: press, grater, blender, etc. After half an hour, add prepared garlic, vegetable oil to the salad and cook for another five minutes. After that, pour in the vinegar, stir and immediately cover the pan with a lid to prevent the vinegar from actively evaporating. Two minutes after adding the vinegar, turn off the stove and remove the salad from the stove.
step 6 out of 6
Salad cans are pre-washed with soda solution and treated with boiling water. We do the same with lids. Before packing the salad, the jars and lids must be absolutely dry. We lay out the salad in jars and immediately tighten the lids. We turn the jars upside down, wrap them with a blanket and leave them in this position until they cool completely. When cooled down, they can already be removed to a cool, dark storage area.

Bon Appetit!

 

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